You're welcome, Thinby!
Yes, you're definitely going to get sick of salads.
"cash crisis" is my middle name.
How about these to start:
Oven-Roasted Vegetables
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1 med zucchini, cut into bite-size pieces
1 med summer squash, cut into bite-size pieces
1 med red bell pepper, cut into bite-size pieces
1 med yellow bell pepper, cut into bite-size pieces
1 lb fresh asparagus, cut into bite-size pieces
1 red onion, chopped
3 Tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer.
2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Makes 4 servings
Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg chol, 5 g fiber, 586 mg sodium
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Lime Asparagus with Goat Cheese
1 Pound asparagus- peeled, trimmed, and halved lengthwise if
very thick
2 Tablespoons pine nuts
1 Tablespoon lime juice
2 Tablespoons olive oil
1/4 teaspoon kosher salt
2 ounces of goat cheese
Bring a large pot of salted water to a boil. Add the asparagus
and cook until crisp-tender, 3-4 minutes. Drain. Meanwhile, in a
skillet, lightly toast the pine nuts over med-high heat,
stirring occasionally, about 5 minutes. Set aside. In a large
bowl, whisk together the lime juice, oil, and salt until smooth.
Add the asparagus and toss well. Top with the goat cheese and
toasted pine nuts before serving.
Serves 4
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Fricassee of Golden Chanterelle Mushrooms
6 golden chanterelle mushrooms
1 tablespoon of SmartSpread or I Can't Believe It's Not Butter
1/2 garlic clove
1/2 shallot, minced
Salt and pepper to taste
1 teaspoon of chopped fresh chives
Trim, wash, and dry the mushrooms; cut them into slices. In a
saute pan or skillet, melt the butter and saute the garlic and
shallot over medium-low heat until the shallot is translucent.
Add the chanterelles and saute for about 2 minutes. Remove from
heat, season lightly with the salt and pepper, and sprinkle with
the chives.
Serves 2
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Maybe you could do this one with a veggie-patty...
Beef Patties, Sautéed Vegetables, and Blue Cheese
1 pound lean ground round
2 cloves of garlic, minced
Cooking spray
1 tablespoon plus 1 teaspoon Worcestershire sauce
Paprika to taste
1/2 pound mushrooms, sliced
1 medium-sized green bell pepper, sliced thin
1 medium-sized yellow onion, sliced thin
1/4 cup water
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons (1 ounce) of blue cheese
Preheat the broiler. Combine beef and garlic and shape into four
patties. Coat a broiler rack and pan with cooking spray and set
patties on rack. Broil 2-3 inches from heat source for 3
minutes. Turn, spoon 1/2 teaspoon of Worcestershire sauce over
each patty, sprinkle each with paprika and broil for 3 minutes
longer. Place on a serving platter.
Coat a large skillet, preferably cast iron, with cooking spray
and place over medium-high heat for 1 minute. Add mushrooms and
cook for 4 minutes. Add bell pepper and onion and cook for 6-7
minutes longer or until edges just begin to brown. Combine
water, salt, pepper and remaining 2 teaspoons of Worcestershire
sauce and pour over veggies in skillet. Stir well and cook for 1
minute longer.
Spoon equal amounts of vegetables and any liquid over beef
patties and top with crumbled cheese. Serve immediately.
Serves 4
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Hot Oriental Salad
1 small head of Napa cabbage
3/4 pound fresh spinach
1 tablespoon of oil
2 cloves garlic, minced
1/2 teaspoon of ground ginger
2 stalks celery, cut into julienne strips
1/2 pound of fresh mushrooms, sliced
2 tablespoons of Kikkoman soy sauce
Separate and rinse Napa cabbage; pat dry. Slice enough leaves
crosswise into 1-inch pieces to measure 8 cups. Wash and drain
spinach; tear into pieces. Heat oil in dutch oven over
medium-high heat. Add garlic and ginger. Stir-fry until garlic
is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage
and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2
minutes longer. Stir in soy sauce; serve immediately.
Serves 6-8
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Bean Sprout and Spinach Salad
Boiling water
1 pound fresh spinach, washed
1/2 pound fresh bean sprouts
1 tablespoon sugar substitute
4 teaspoons of distilled white vinegar
1 tablespoon of Kikkoman soy sauce
1 teaspoon of toasted sesame seed
Pour boiling water over spinach in colander; rinse immediately
with cold water. Drain thoroughly and place in medium-sized
serving bowl. Repeat procedure with bean sprouts and place in
same bowl. Combine sugar substitute, vinegar, soy sauce, and
sesame seed; pour over vegetables and toss to combine. Cover and
refrigerate for at least an hour before serving.
Serves 4
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Celery Sauté
2 tablespoons SmartSpread or I Can't Believe It's Not Butter
Spray
2 cups diagonally sliced celery
1/2 cup diagonally sliced green onions, including tops
1 can (4 ounces) sliced mushrooms, drained
1 can (5 ounces) water chestnuts, drained and sliced
1 1/2 teaspoon salt
1/2 teaspoon pepper
In a large skillet or wok, melt butter. Add remaining
ingredients and sauté 2 minutes or until crisp-tender, stirring
constantly. Serve with any chicken or fish entrée.
Serves 4
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Greek Goddess Salad
1 head romaine lettuce, torn to bite-size pieces
1 medium green bell pepper, thinly sliced (about 1 cup)
2 medium tomatoes, cut into 8 wedges
1/4 cup black olives
1/4 crumbled feta cheese, lite, of course!
For the dressing:
2-1/2 tablespoons lemon juice
2 teaspoons olive oil
1 teaspoon chopped oregano or 1/4 teaspoon dried oregano
1/4 teaspoon black pepper
To prepare the dressing, in a small bowl, combine lemon juice,
oil, oregano, and pepper. Mix well and set aside.
Dry lettuce thoroughly in a salad spinner or with a double layer
of paper towels. Place in a large salad bowl. Add bell pepper,
tomatoes, olives, and feta. Pour the dressing over the salad.
Toss gently to coat. Divide the salad among serving plates and
serve immediately.
Serves 4
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