Shhhh but I'm making a very small red potato salad with wee taters from the garden, dill vinegar and olive oil. I'll have it with beef kababs, grilled peppers and green beans. I measured the taters and am using only 4 oz. so the sin is not that big. Fire me as MOD if you like.
Enjoy, Ruth, enjoy.
We'll keep you around anyway.
Fresh tiny potatoes right out of the garden, how could you resist?
That's one part of this diet I've always had a problem wrapping my head around anyway. Potato chips, fries, yes I understand why we have to stay away. Anything with added butter, mashed potatoes, etc.
But I've always thought of a baked potato, which I can eat plain or with salsa, as a very healthy food, full of fiber and vitamins. I have given them up, haven't had a baked potato in over a year. But I kind of hope one day they'll decide they don't have such a high glycemic load after all...
That and corn on the cob, watermelon, and pineapple.
I overdid it last night & ate a whole can of garbanzo beans for dinner with NSA spaghetti sauce and a little mozzarella cheese. I'm paying for it today if you know what I mean!
Does anybody have a good recipe for fresh green beans? I just walked through the garden and realized that I have a TON for harvest.
I was thinking something like green beans and caramelized onions with almonds...but, we've had that a lot lately and I was looking for something a little different.
Cook the beans to al dente, cool them then mix with a can (drained and rinsed) of kidney beans, a can of chick peas, chopped scallion and chopped parsley or cilantro. Dress with equal parts (I usually use 1/8 to 1/4 cup depending on how big of a salad- your dressing it not sending it out for a swim ) olive oil, cider vinegar and splenda. It makes a lovely 3 bean salad.
Don't know what's on the menu for tonight, but it will be fast and inexpensive.
But I wanted to share my chicken idea from last night that was SO GOOD!
I flattened out 2 chicken breast, seasoned with salt, pepper, & thyme. Placed a piece of swiss & deli ham on top. I then spread a 2 t. of dijon mustard and a t. of agave nectar over the ham and cheese. Rolled them up and cooked them at 350 for 30 min.
They tasted just like the Malibu Chicken I used to love at Sizzler.
It's 90 so dinner will be on the grill not in the house! We have leftover veggie burgers from camping that need to be cooked so I'll toss those on and lots of summer squash spears marinated in lf sundried tomato dressing. I will probably risk the stove for 5 minutes to saute some swiss chard too. I always crave greens when I've been away from home.
Well, my red blood cell count is "borderline" according to the test results so I am having a smallish piece of calves liver, Swiss chard sauteed with pine nuts and garlic and fennel salad dressed with lemon juice and olive oil. Tomorrow I pick up the iron supplement. Yick!
Supper tonight was a chicken breast marinated in Italian salad dressing and baked, then topped with artichoke/asiago cheese brushetta topping, and roasted zucchini, baby green beans and red bell peppers.
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) olive oil, cider vinegar and splenda. It makes a lovely 3 bean salad.
