Here's some roasted tomato recipes:

Ellie Krieger did this one on pasta. If you read the reviews they suggest more garlic: http://www.foodnetwork.com/food/reci..._36011,00.html

Bobby Flay did this roasted tomato soup. I would substitute with fat free half & half but others used 2% milk. http://www.foodnetwork.com/food/reci..._10158,00.html

I'm definitely going to try the first one this summer!

Mindy, those recipes sound fabulous! I think I will make some of that soup to freeze....do you think it would freeze well? If my tomatoes last until this weekend, maybe I will make that other recipe. It sounds yummy too.

I've always had really good luck freezing soups. ;) If you do the pasta, let me know how it is!

Hey foodies!!

A couple of thoughts.

Pasta - My children will only eat a tomato based sauce if it has ricotta cheese mixed in with it. I made a baked pasta dish last night and used non-fat yogurt that I put in a strainer with a paper towel to drain off the excess liquid. My picky eaters didn't even notice the switch-a-roo!! It makes it creamy and seem like there's cheese in it, when there really isn't.

Corn muffins - I love cornbread. I finally came up with a recipe that results in a 1 point corn muffin. I know it's kinda out of season but if anybody wants the recipe, I'll post it.


THE VERY GOOD SALAD
Spinach (or other greens, mesclan mix is great)
Pecans - toasted in a pan and chopped
Red pepper - diced
Purple onion - diced finely
Turkey bacon - crisp and crumbled
Blue cheese crumbles if desired

The Very Good Dressing
Maple syrup (I substitute with sugar free syrup)
Balsamic vinegar
Olive oil

I use about equal parts maple syrup and balsamic vinegar. For a single serving salad about 1 Tbsp each, then 1 tsp of olive oil.

We put the spinach in a bowl and toss it with some of the dressing. Then we put the "goodies" in a different bowl and toss with some of the dressing. Place dressed spinach on a plate, and put as top with yummy topping mixture. Additional dressing can be served on the side. You can mix it all up together, but the goodies always settle to the bottom.

Notes: This is wonderful with chicken, either hot or cold. The dressing is perfect on arugula . . . the sweetness of the dressing really compliments the spicy greens.

corn muffin recipe please!!!!!!!!!! I LOVE THEM!!!

1 Point Corn Muffins

1 cup all-purpose flour
1 cup uncooked cornmeal
4 tsp baking powder
1/2 tsp table salt (next time I'll use 3/4 tsp.)
1/3 cup Sucralose (Splenda)
1/2 cup egg replacement
15 oz canned cream-style white (or yellow) corn
2 Tbsp Smart Balance 37% Light Spread Margarine - melted & cooled slightly

Mix dry ingredients. Add the wet stuff. Stir to combine. It makes a very loose, wet dough. I use a small ice cream scoop and put 2 scoops into each muffin paper. I get 24 - 26 muffins.

Bake at 425* for 13 - 15 minutes or until top is golden brown.

They are moist and will mold rather quickly so you may want to stick some of them into the freezer. :)

At first I was like, "mold, like molded to my hand?" And then I realized you meant fungus mold, lolol!

yummmmmmmm! The salad AND the muffins sound delish. I'm putting them in my recipe software for future use. Thanks for sharing!

Oh, my CSA box has been delightful! I see a stir fry in my future! :carrot:

We got:

Blackberries
Blueberries
Cherries
Oranges
Cabbage
Carrots
Cucumbers
Green Beans
Green Onions
Sugar Snap Peas
Zucchini

We'll eat the fruit just as is and use a bit of all the veggies for a stir fry, with ginger, garlic, and chilies served over quinoa.

I'll slice the cucumbers and serve them with rice wine vinegar and a sprinkling of umeboshi and toasted sesame oil.

This thread is going slowly, so I'll share something else. :)


Last night I made a yummy salad/dip.

1 can chickpeas
1 avocado, diced small
1/4 sweet onion, diced small
2 green onions, sliced thinly
1 cucumber, seeded and chopped
1/2 cup jicama, in small cubes
1/4 a bunch cilantro, chopped finely
1/4 each of a red and yellow pepper, chopped
1 clove garlic, pressed
1/2 cup+ green salsa
1 T. nutritional yeast
1 tsp. umeboshi vinegar
1/2 a lime, juiced
A few pinches salt/white or red pepper as desired

Mix it all together, adding the avocado last. Eat within an hour or so for maximum crunchiness and blending of flavors.

This is great on cucumber slices, in a warm corn tortilla, as a salad or salad topper or *gasp* with corn tortilla chips (hey, you can always use BAKED ones! ;) ).

I am officially a "thread killer" :lol:

:) What's goin' on in our healthy kitchens?

Hey Soul...you always eat so healthy! What's going on? Well, let's see...I've got a full week of healthy meals planned. Today, I have a chicken dish with some japanese sesame green beans. Tomorrow, I have black bean & salsa soup + spicy baked sweet potato fries. Tues, I have an African dish: white beans with coconut milk over brown rice. Weds, it's slightly bad: whole wheat pasta + cherry tomato pasta sauce (I made that with all those tomatoes!) and turkey italian sausage...maybe when I go to the store today, I will see if NP Produce has spaghetti squash and I can use that instead of the pasta. Thurs will be good again, I am trying a recipe I have made up for a Chicken Fajita Salad. We'll see how that goes, if it works I am going to post it. Friday is the day I am already looking forward to: buffalo chicken pita pizzas. They'll probably be about 400-500 cals but I can budget them in.

You know, I bought a bunch of fruit but I haven't eaten much of it, I have some cherries I forgot about and I bet they are bad by now. I did make some lowfat banana bread the other day, it was good. My husband thought it would taste better with a bunch of butter and nuts (but then it would be regular banana bread!), so he stuck some peanut butter on it. I just used some butter spray. It was really good.

Hey!

Soul - Every time I read your recipes there is a word I don't recognize. What is umeboshi vinegar?? lol!!

We made Hasselback potatoes last night for dinner. I read about them on Orangette's blog. Here's the link: http://orangette.blogspot.com/

The potatoes are still on the front page. Down below the basil aioli. The heading is "In its frilly finest." I washed and cut the potatoes and my son inserted thin slices of garlic in the slits. I put a little olive oil on each spud and then sprinkled them with fresh rosemary. I wanted to make sure the whole spud was covered so I massaged them with my hands to get a thin coat of oil all over and distribute the rosemary. Topped them with course kosher salt and black pepper. We will definitely make these again.

Oh man do those sound good. I think I will have to put those on the list for next week. Yum.

I made a Tanzanian recipe last night for lunch today, it was white beans in coconut milk over rice. I didn't have a full spoon of the beans so I don't know for sure, but what I did taste was kind of bland. The only spices called for were cloves, garlic and tumeric. I think I should have upped the garlic. Maybe it will be better today.

Tonight is pasta night, I will be serving my homemade sauce that I made from the grape tomatoes. My hubby wants pasta with his but I think I will get a spaghetti squash for mine.

The Tanzanian recipe sounds YUMMY!! :) I'd love to try it. Are you using the light coconut milk?

I can hardly wait to hear how your pasta dinner is, too!!