I must be on a real carb kick lately, because I'm posting another pasta recipe.
This recipe For orzo pasta with tomatoes, feta cheese and green onion is so good that I thought that it was probably an old, secret family recipe of a friend of our family. When I boldly asked him for the recipe, he sent me... a link to a webpage. NOT a family recipe, but still incredible. It also mixes up well with other food: I serve it over spinach, or add chicken sausage. After I make this, I stand by the bowl stealing big spoonfuls of it and thanking the gods of the kitchen for sending something so tasty. The full recipe serves eight, but I won't tell you how many servings we get from it at our house: It's too embarrassing.
Click here for the recipe.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, January 28, 2009
Saturday, May 17, 2008
BLT in a Bowl
(from Parents magazine June 2008)
prep time: Minimal. If you have precut lettuce, you might even be able to finish this in the time it takes to cook the bacon.
Salad
8 slices cooked bacon
4 cups sliced green-leaf lettuce
1 cup halved yellow and red grape tomatoes
1 cup low-fat croutons
Dressing
1/4 cup light mayonnaise
1 Tbs. water
1 Tbs. cider vinegar
1/2 tsp sugar
Pinch of pepper
Combine all the ingredients for the salad in a large bowl. Then, in a smaller bowl, whisk together the dressing ingredients; toss salad with dressing. Makes 4 servings.
Nutrition per serving: 185 cal; 8g protein; 12g fat; 10g carb; 32mg calcium; 2g fiber.
Cook's notes: We thought just plain ol' red grape tomatoes were fine, thanks, and we didn't bother with the croutons since we had none in the house. I made about 3/4 the recommended amount of dressing, and next time I will only make half; only use the full amount if you really, really like dressing.
To cut some fat and some add protein, we only ("only"!) cooked 6 slices of bacon and we added diced, cooked chicken breast to the salad. This recipe was a definite hit: Darling Husband ate 3/4 of it while I was out of the house in the evening, and 2 year-old Darling Son didn't seem to notice that he was eating lettuce, which he has always previously refused to eat. I think we'd maybe rather eat this than the sandwich.
prep time: Minimal. If you have precut lettuce, you might even be able to finish this in the time it takes to cook the bacon.
Salad
8 slices cooked bacon
4 cups sliced green-leaf lettuce
1 cup halved yellow and red grape tomatoes
1 cup low-fat croutons
Dressing
1/4 cup light mayonnaise
1 Tbs. water
1 Tbs. cider vinegar
1/2 tsp sugar
Pinch of pepper
Combine all the ingredients for the salad in a large bowl. Then, in a smaller bowl, whisk together the dressing ingredients; toss salad with dressing. Makes 4 servings.
Nutrition per serving: 185 cal; 8g protein; 12g fat; 10g carb; 32mg calcium; 2g fiber.
Cook's notes: We thought just plain ol' red grape tomatoes were fine, thanks, and we didn't bother with the croutons since we had none in the house. I made about 3/4 the recommended amount of dressing, and next time I will only make half; only use the full amount if you really, really like dressing.
To cut some fat and some add protein, we only ("only"!) cooked 6 slices of bacon and we added diced, cooked chicken breast to the salad. This recipe was a definite hit: Darling Husband ate 3/4 of it while I was out of the house in the evening, and 2 year-old Darling Son didn't seem to notice that he was eating lettuce, which he has always previously refused to eat. I think we'd maybe rather eat this than the sandwich.
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