Category : Recipe
Posted in Recipe on February 28, 2013
3 cups cucumber, peeled, seeded, diced
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped green onion
4 teaspoons finely chopped fresh jalapeo or serrano (including seeds)
4 teaspoons sugar, or to taste
1 teaspoon salt
Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, now combine with remaining salsa ingredients in a bowl. Serve with lime tortilla chips.
Posted in Recipe on February 25, 2013
3 tablespoons low sodium soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves – cut into 2 inch pieces
1 – 20 ounce can pineapple chunks, drained
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Posted in Recipe on February 19, 2013
2 tablespoons fat-free cream cheese, softened
1 tablespoon fat-free mayonnaise
1 tablespoon brown spicy mustard
1/8 teaspoon ground black pepper
1/4 cup chopped bottled roasted red bell peppers
2 tablespoon chopped green onions (including tops)
8 – 1 ounce slices of pumpernickel bread
3/4 pound thinly sliced smoked turkey breast
1/4 cup alfalfa sprouts
4 leaves of green leaf lettuce
Combine first four ingredients and stir until smooth. Stir in red bell peppers and green onions. Spread 1 slide of each bread slice evenly with cream cheese mixture. Top 4 bread slices evenly with turkey, sprouts and lettuce. Top with remaining bread slices. Cut in half and serve with pickle spears.
Posted in Recipe on February 16, 2013
1 ripe medium banana, sliced
1/3 cup frozen orange juice concentrate
1 – 8 ounce can crushed pineapple in juice, chilled
1 1/2 cups vanilla low fat frozen yogurt
1 cup milk (skim,fat free or 1
In a blender, combine banana, undrained pineapple and orange juice concentrate. Cover and blend until almost smooth. Add low fat frozen yogurt and milk. Cover and blend until smooth. Pour into chilled glasses. Garnish with a sprinkle of toasted coconut if desired.
Posted in Recipe on February 15, 2013
2 – 15 ounce can pinto beans, drained
8 slices canned jalepeno and 2 tablespoons of juice
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Puree all ingredients in food processor or blender on high speed until smooth. Cover and refrigerate for 1 hour. Serve with baked tortilla chips or on chalupas with lettuce, tomatoes and low fat cheese.
Posted in Recipe on February 11, 2013
1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dill weed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked deli chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled reduced fat feta cheese
For dressing: In a small mixing bowl stir together yogurt, cucumber, dill weed, and mint. Set aside. For Sandwich: Place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.
Posted in Recipe on February 8, 2013
2 small mangoes, peeled, pitted, diced
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper
Combine all ingredients in medium sized bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)
Posted in Recipe on January 27, 2013
1/2 cup chopped green onions
1 tablespoon ground allspice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 teaspoons low-sodium soy sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 habanero or serrano peppers, seeded
1 1/2 pounds boneless top sirloin, trimmed and cut into 30 cubes
1 red bell pepper, cut into 18 pieces
2 black-ripe plantains, peeled, and each cut into 9 pieces
Diagonally cut green onions
Lime wedges for Garnish
Combine marinade ingredients in a food processor or blender; process until smooth. Place marinade mixture, beef, and bell pepper pieces in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.
Remove beef and bell pepper pieces from bag; discard marinade. Place beef, bell pepper pieces, and plantain pieces in a large bowl; toss well to coat.
Thread 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces alternately onto each of 6 (12-inch) skewers. Lightly coat kebabs with cooking spray or use olive oil mister. Place kebabs on grill rack coated with cooking spray. Cook 4 minutes on each side for medium-rare or until desired degree of doneness. Garnish with green onion pieces and serve with lime wedges.
Posted in Recipe on January 26, 2013
8 ounces fat free cream cheese, softened
2 ounces Bleu cheese, crumbled
2 tablespoons walnuts, toasted and coarsely chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1/4 teaspoon freshly cracked black pepper, to taste
pinch of salt
Mix all of the ingredients together and chill. Spread on thin slices of baguette or party rye bread.
Posted in Recipe on January 25, 2013
1 cup skim milk
1 cup lime sherbet
1/4 cup limeade concentrate, frozen
Put the mugs in freezer to chill. Place milk, sherbet and limeade concentrate in blender. Blend mixture until smooth. Pour into frosted glasses; garnish with lime slices or umbrellas, if desired.