Simple salad:
1) Bed of baby spinach leaves
2) One whole sliced avacado
3) Baby shrimp placed on top
4) Top with extra virgin olive oil
Healthy and good..I get fresh french bread to dip in the oil when the salad is gone..
Oh, I almost forgot. This is sooo easy.
Grilled Talapia or Orange Roughy.
Frozen fish fillets
lemon juice
salt, pepper
Put frozen fish fillet on George Foreman grill, sprayed with cooking spray.
Salt and pepper fillet.
Cook for a few minutes till done.
Drizzle lemon juice on grilled fillet.
Your recipes sound easy and tasty. Thanks!
1. Get some bread, put it in the toaster.
2. Push the button down and wait.
3. When it pops up, put it on a plate.
4. Get some butter and put it on the toast.
5. Your toast is ready to eat.
Water : Drink
Me too-- I love salads/veggies.
I'm not as big a fan on fruits, but I love cantaloupe and watermelon. Yummy stuff.
In brown paper lunch sack, dump in about half a cup of flower, about a tsp of salt, about 1/2 tsp of garlic powder, and about 1/2 tsp of paprika, about 1/2 tsp of pepper, close top of bag, and then shake it so everything inside is all well blended.
SECRET TO THAWING THE CHICKEN: Select however much chicken you're going to need for that night's meal from the giganto-bag of frozen chicken breasts or tenderloins you've got in the freezer. Put the pieces of chicken in a regular cheapie food storage bag -- NOT a ziplock!!! They leak! -- and tie a knot in the top. Put that bag into another food storage bag and tie a knot in that one, too, so now you have the frozen chicken double-bagged. Fill your kitchen sink about a third up with water from the cold tap, and plop the bagged chicken in the water. It will be thawed in 45 minutes to an hour, works better if you turn the bag over about halfway through. Just like an ice cube melting in water. IGNORE the dumbo health warnings that tell you not to thaw meat this way. I've been doing it with frozen chicken, beef, lamb, pork, for at least a decade and we've never once had a problem. The double-bagging is important because sure as shootin', a single bag will leak and you'll have water in your chicken. I learned the hard way.
Put the thawed chicken pieces in the paper bag of flower/paprika/garlic powder blend and shake like hell until chicken is evenly coated.
Meantime, have a nice big frying pan with enough OLIVE OIL in it to cover the bottom about 1/8th of an inch deep. Have the oil heated nice and hot, at medium high heat. Put the floured chicken pieces in the hot oil, and fry hot and fast on one side until ready to turn over (when you see the juices starting to come out the top of the chicken), then turn the chicken over and cook on the other side until done. It will be crunchy and crispy on the outside, tender and moist on the inside, and way delicious. My husband LOVES this stuff. It's a little like fried chicken, but a lot less work and a heck of a lot healthier because you're not getting the chicken fat and you're frying in healthy olive oil. Not that I have anything against chicken fat ... really, I'm just a lazy cook.
One pound of hamburger. (Or any ground meat)
One small onion (chopped)
two to four cups cooked rice (depends on how far you have to stretch it. Left over Chinese takeout rice works great)
One can corn (drained)
One can chopped tomatos
Garlic if you like
worcestershire sauce
Brown meat, onion and garlic in very large pan. Stir in rice, corn and tomatos. Heat throughly.
Add worcestershire sauce to taste.
Eat.
If you want to get fancy then stick it in a casserole dish and sprinkle with cheese and bake until the cheese is toasty.
Here's a great recipe that I discovered somewhat accidentally.
Parmesean-Crusted Chicken Breasts
Take a couple of boneless skinless chicken breasts, and pound to a uniform thickness (use either heavy-duty ziplock bags, or waxed paper and a heavy mallett or glass)
Whisk an egg or two, with some salt and pepper, put in a pie tin (or other low, flat pan)
Take fresh shredded parmesean chese (or grated, just not in a can) and add some italian seasoning and put in another low, flat pan.
Pannini Maker or George Foreman grill, brushed with olive oil (a frying pan if you must, but then you have to turn them.
Take the chiken breasts, dip in the egg mixture with one hand, then into the parmesean cheese with the other hand. Then, go directly onto the hot pannini grill, close the lid, and cook for 3-4 minutes (it doesn't take much time at all, since you pounded them into a uniform thickness)
My husband loves fried chicken, but between the oil and the bread crumbs (he's diabetic) this recipe makes a great alternative. You can either eat them directly, cut them in pieces to put on a salad, or top them with marinara sauce for Chicken Parmesean.
Enjoy!!
Bean Glop
1 can pork and beans drained
1 medium onion chopped
1 up cubed cheddar cheese
2 tablespoons hot sauce
drain the porke and beans. Place in sauce pan with chopped onion and 1 tablespoon hot sauce
heat covered on low until bubbling
add cheese on top recover and heat on low until cheese begins to melt
stir cheese into beans. Add remaining tablespoon of hot sauce and heat gently unti cheese becomes almost melted.
Stir one more time and serve in bowls piping hot. Add more hot sauce to taste.
Thanks for those recipes! I must add that lentil soup recipe I found last week...although that "bean glop" on this thread will probably become another favorite of mine!
Not exactly a recipe (and I'm pretty sure that I don't use any which don't contain, "add the cheeese and beaten eggs"), but worthwhile anyway.
Get a filter jug to supply your drinking water, and keep it clean and refrigerated. And if you like ice during the summer, use the filtered water to make your cubes.
I suggest any number of delicious low fat low cost Greek recipes. My favorite is the simplest - the ubiquitous summer Greek "horiatiki (village style)" salad:
fresh tomatoes, diced
sweet onion --cut in thin rings,
Cucumber, diced
green pepper diced
oregano, olive oil (xtra virgin tastes better on cold salads), a touch of good wine vinegar, salt and fresh pepper--all shaken together and poured over the salad
Sprinkle on top some good feta cheese(preferably goat or sheep's milk) Tyr some fresh olives too---kalamata or the little black ones are used in Greece, but you can use whatever you like...pits removed.
Of course let the salad sit for awhile and then you can mop up the juices with a crusty slice of day old (or any kind) of bread.
Kali orexi!
My 84 year old Dad just returned from a 3 week trip to Alaska with plenty of frozen hallibut and Salmon that he'd caught.
What are some great recipes for such? Especially with marionade, onions, flavor etc?
Thanks all