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Edible Weeds
Does anyone cook with lawn ornaments (dandelions, violets etc). I've found some interesting recipes online, but I'd like to hear from anyone with experience.
Thanks
Thanks
Zucchini with Garlic and Oregano
1 1/2 pounds zucchini
1 1/2 teaspoons olive oil
4 cloves garlic, minced
1 large tomato,seeded and
diced
3/4 teaspoon dried oregano
1/4 teaspoon salt
pinch of ground black pepper
PER SERVING
calories 48
total fat 1.9g.
saturated fat 0.3g.
cholesteral 0 mg.
sodium 141 mg.
dietary fiber 2.2 g.
Trim he zucchini and cut into 1/4" slices.
In a large skillet over medium heat, warm
the oil. Add the garlic and cook for 30 seconds,
or just until fragrant. Add the zucchini;toss to mix.
Add the tomatoes and oregano. Toss well to mix. Reduce
the heat to medium-low. Cover and cook for 5 minutes,
or until the zucchini softens.
Add the salt and pepper and stir gently to mix.
Makes 4 serving
Note: If desired, sprinkle the zucchini with
grated Parmesan cheese before serving.
saturated fat 0.3g.
1 1/2 teaspoons olive oil
4 cloves garlic, minced
1 large tomato,seeded and
diced
3/4 teaspoon dried oregano
1/4 teaspoon salt
pinch of ground black pepper
PER SERVING
calories 48
total fat 1.9g.
saturated fat 0.3g.
cholesteral 0 mg.
sodium 141 mg.
dietary fiber 2.2 g.
Trim he zucchini and cut into 1/4" slices.
In a large skillet over medium heat, warm
the oil. Add the garlic and cook for 30 seconds,
or just until fragrant. Add the zucchini;toss to mix.
Add the tomatoes and oregano. Toss well to mix. Reduce
the heat to medium-low. Cover and cook for 5 minutes,
or until the zucchini softens.
Add the salt and pepper and stir gently to mix.
Makes 4 serving
Note: If desired, sprinkle the zucchini with
grated Parmesan cheese before serving.
saturated fat 0.3g.
More New Members
Hey is is great to see that we keep growing now that the contest is over.
Welcome to the all the new members. We look forward to all your great healthy recipes and talk.
Welcome to the all the new members. We look forward to all your great healthy recipes and talk.
EASY DIP OR SPREAD
This is one of my favorite snacks, it is heart and diabetic friendly; Celery, 3 tbsp fat free cream cheese, 1 tbsp peanut butter, 1 tbsp raisins, Mix cream cheese and peanut butter together, stuff celery with mixture, sprinkle with raisins and enjoy. I like to mix the raisins right in and use as a dip or spread on graham crackers
Fisherman's Grilled Packet
I was sent this recipe in one of my cooking ezines today. I thought it would make a good addition to our group. The ripe olives & pesto are what increase the fat grams. Pesto contains good for you fat from olive oil and pine nuts so why not enjoy it and feel satisfied? I also think it would work well in the oven.
Fisherman's Grilled Packet
Makes: 6 servings
1 can (14.5 oz) stewed tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup pesto
2 lb whitefish or other lean fish fillet
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
2. Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
3. Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 150); Total Fat 16g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 530mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 8%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution:
Other lean fish you could use in this recipe include cod, haddock, halibut, perch, Pollack and red snapper.
How-To:
A roll of heavy-duty foil is one of a camp cook's best friends! In addition to being used for cooking packets, it can come in handy for other uses. In a pinch, make a foil cup to hold basting sauces, or punch holes in a foil bowl to use as a colander.
Fisherman's Grilled Packet
Makes: 6 servings
1 can (14.5 oz) stewed tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup pesto
2 lb whitefish or other lean fish fillet
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
2. Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
3. Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 150); Total Fat 16g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 530mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 8%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution:
Other lean fish you could use in this recipe include cod, haddock, halibut, perch, Pollack and red snapper.
How-To:
A roll of heavy-duty foil is one of a camp cook's best friends! In addition to being used for cooking packets, it can come in handy for other uses. In a pinch, make a foil cup to hold basting sauces, or punch holes in a foil bowl to use as a colander.
Humana Widget
The recipe for Lemon Lentil soup sounds so good. I love Lentil soup and have made it often but never with lemon. It sounds tasty. Has anyone tried it?
BEST TURKEY BURGER
Found this recipe and made changes, so as a diabetic, can eat. I do not usually like turkey burgers, but these are wonderful on wheat or multi grain roll. I make a batch of them and freeze singlely, so to have them anytime I want. Here it is: 1/8 cup scallions, thinly sliced, 1/4 cup celery, finely chopped,1 Granny Smith apple, peeled and diced, canola oil, 2 pounds of ground turkey breast, dash salt, 1/2 tbsp black pepper, 2 tsp chipote Tabasco or to taste, 1/2 lemon. juice and grated zest, 1/4 bunch parsley, finely chopped Saute the scallions, celery and apples in the oil until tender. Let cool. Place the turkey in large mixing bowl. Add sauteed items and the remaining ingredients. Mix well. Shape into 4-5 ounce burgers.. Refrigerate for 2 hours. Place on a preheated grill sprayed with Pam.. Cook each side for 7 min untilmeat is thoroughly cooked. Serve on your favorite rolls, and toppings. Enjoy
Salmon and Herb Pasta
Time: 20mins.
servings: 4
4oz whole wheat penne
1/4 c olive oil
1c grape tomatoes (12-15),halved
5 clove garlic,minced
1/2 c white wine or low-sodium
chicken broth
3/4 lb.boneless,skinless wild salmon
fillet,cut into bite-size pieces
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
1 tbsp capers,rinsed and drained
Prepare pasta per package directions
without adding salt.
Heat oil in a large skillet over medium
high heat while pasta cooks. Add tomatoes
and garlic and cook 1 to 2 minutes.
Raise heat to high and add wine, salmon,
basil, oregano, and capers and cook until
salmon is just opaque, about 4 minutes.
Drain pasta and add to skillet. Toss with
tomatoes and salmon to combine. Divide equally
among 4 bowls. Sprinkle with additional basil
and oregano if desired.
Nutrition: 385 cal. 21g pro.
25 g carb, 3 g fiber,
20 g fat. 2.5 g sat fat,
4 mg chol. lll mg sodium
servings: 4
4oz whole wheat penne
1/4 c olive oil
1c grape tomatoes (12-15),halved
5 clove garlic,minced
1/2 c white wine or low-sodium
chicken broth
3/4 lb.boneless,skinless wild salmon
fillet,cut into bite-size pieces
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
1 tbsp capers,rinsed and drained
Prepare pasta per package directions
without adding salt.
Heat oil in a large skillet over medium
high heat while pasta cooks. Add tomatoes
and garlic and cook 1 to 2 minutes.
Raise heat to high and add wine, salmon,
basil, oregano, and capers and cook until
salmon is just opaque, about 4 minutes.
Drain pasta and add to skillet. Toss with
tomatoes and salmon to combine. Divide equally
among 4 bowls. Sprinkle with additional basil
and oregano if desired.
Nutrition: 385 cal. 21g pro.
25 g carb, 3 g fiber,
20 g fat. 2.5 g sat fat,
4 mg chol. lll mg sodium
Spicy beans
I was trying a new recipe, with pinto beans, and accidently put the can of tomatoes with chiles into the pot. Is there any way to get the spicy taste out???
CITRUS SALAD DRESSING
CITRUS SALAD DRESSING
This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.
Ingredients:
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
Instructions:
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
Nutritional Information:
Per serving:
43 calories
3 g total fat (0 g sat)
0 mg cholesterol
3 g carbohydrate
0 g protein
0 g fiber
This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.
Ingredients:
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
Instructions:
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
Nutritional Information:
Per serving:
43 calories
3 g total fat (0 g sat)
0 mg cholesterol
3 g carbohydrate
0 g protein
0 g fiber
