I'm looking for recipes, not just any recipe though, here's the criteria:
* healthy, seriously guys, healthy as in good for you ...
* easy to make, less than 5 ingredients even better!
* freezes well
I'm making a run to the grocery store this weekend, then plan to do some cooking early next week. I want to stock up on food I can eat while at the hospital. While Orbit's is a nice place for kids to eat, I just can't handle it anymore! I already bought some of those ziplock containers, so I'll just divvy it up into small portions and freeze it for individual home-made "frozen dinners".
So here's what I need you to do, leave your recipe in the comments section, OR, email it to me, enseno153 at aol dot com ... Deadline: Saturday, May 3, at midnight!
What does the winner get? Well, their recipe published on my blog for everyone to read of course! What did you think I was going to give out a real prize or something? I just called it a contest so that you all would read it!
Hello world!
3 years ago
5 comments:
OK, so we all like treats so here is mine to you.
Low fat graham crackers
Low fat/fat free cool whip (whatever flavor)
Take 1/2 graham cracker, dollop of cool whip in middle, then add other 1/2 of cracker. Smoosh together. Wrap in plastic wrap and freeze. Makes a "ice cream treat taht is yummy and lasts a while. I make them all the time for my family. I use low fat regular cool whip but I bet it would be good with the strawberry or chocolate as well. I know it isnt a dinner but I am a sweet tooth kind of girl.
Beachcomber's casserole
1 lb. small shell pasta, cooked al dente
1 28-oz can crushed tomatoes
1 lb. extra lean ground beef or lean turkey
salt, pepper
parmesan cheese
Brown ground beef or turkey, seasoning with salt and pepper. Drain fat. Combine with cooked pasta and tomatoes. Turn into shallow casserole pan. Top with parmesan cheese. Bake at 350 degrees for 25-30 minutes until heated through and cheese is melted and golden. Serves 8. Freezes great!
we love tuna casserole...you add 2 cans of tuna, 1 c sour cream, 1 c milk (i just pour it in don't really measure) some cheese, and some elbow noodles. and 2 cans of broccoli cheddar soup. Throw in pan, and put in oven at 350 for about 30 minutes and enjoy.
Here's a great soup recipe:
2 cans black beans, drained
1 can chicken broth (about 2 cups)
1 cup salsa
Put in pot, simmer for about 15 minutes. Put half the mixture in the blender and blend until smooth. Pour back into pot with remainder of soup. Eat!
(You can also add toppings such as: cheese, sour cream, lime juice, tortilla chips, tomatos, avocado, etc)
DH and I love this quick recipe. It tastes especially good with Costa Rican Lizano sauce (wich we have to mail order from Amazon.com)
Anyway, I found this recipe in Vegetarian Times magazine, and we make it at least once a month.
Cuban-Style Black Beans with Rice and Plantains
Serves 4
Inspired by the Cuban national dish moros y cristianos (Moors and Christians), this robust meal is complete on its own. Depending on your mood, serve strong, hot Cuban-style coffee or chilled beer.
1 cup uncooked instant brown rice
2 Tbs. vegetable oil
2 firm, ripe plantains, peeled and cubed
1 large yellow onion, diced
1 green pepper, seeded and diced
1 vegetable bouillon cube, dissolved in 1 cup water
2 15.25-oz. cans black beans, drained and rinsed
1 tsp. ground cumin
Salt and freshly ground black pepper to taste
1/2 large red onion, chopped for garnish
1/2 cup snipped cilantro leaves for garnish
1 bunch thinly sliced scallions for garnish
Directions:
Cook rice according to package directions, and set aside.
Meanwhile, heat 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat remaining 1 Tbs. oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more, or until beans are heated through.
Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
Nutritional Information Per SERVING:
Calories 330
Protein 12g
Total fat 6g
Carbs 62g
Cholesterol mg
Sodium 610mg
Fiber 13g
Sugars 12g
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