Sunday, August 7, 2011
Cod, or any other white fish
Canola oil, 1tbs per piece of fish
Rice flour, 1 tbs per piece of fish
Wash and dry fish.
Coat fish in rice flour, sprinkling both sides with paprika & black pepper.
Spray the pain, heat and add half the oil. Add the fish. I use a cast iron pan and it takes approximately 6 minutes per side. When you flip the fish, add the rest of the canola oil.
Bake potato. When it is cooked, slice and place in another pan sprayed with Pam.
Prepare mixed vegetables according to the package.
Sunday, July 17, 2011
1 cup of cocoa
1 cup of whole almonds
17 whole prunes
1 tbs honey
1/2 cup of coconut
hot water as needed
I used my Kitchen Aid Blender to create the mixture.
Cut prunes in half & add to almonds. Chop them in the blender.
Add cocoa, mix in the blender.
Add honey, again mix in the blender.
Place mixture into a bowl. Add small amounts of hot water as needed to keep the mixture moist.
Take small amounts of mix, roll between your hands into ball shapes. Roll in coconut.
Place each one on wax paper to set, approximately 20 minutes.
Tip: I prefer these frozen. I place them in glass containers and place in the freezer. You can easily pop one or two out at a time. Which is Tip 2, prunes are high in fiber ~ don't eat too many!
Tuesday, June 21, 2011
1/2 cup of macaroni, I used brown rice pasta
green snap peas
1/2 cup of chicken
2 tsp olive oil
shredded cheese to taste
Cook pasta according to directions.
Add olive oil & garlic to pan on medium high.
Take whatever veggies you have in your fridge and toss them in a pan.
Cube chicken and add to pan.
Add paprika & parsley.
When the pasta is cooked, rinse in cold water & drain well.
Add pasta to vegetable chicken mixture, stir well.
Top with shredded cheese.
Sunday, March 20, 2011
1 can of chick peas
1 bag of mixed frozen vegetables, I used Asian Sensations Thai Mix
1 cup of rice, I used white
1/2 cup of onion
2 cups of carrot
1 cup of water
1 tsp of sugar
1 can of diced tomataes
3 cloves of garlic
spices to taste, I used pepper, oregeno, paprika, black pepper
1 can of tomato paste
Rinse chickpeas in cold water and drain.
Finely dice carrots, garlic and onions.
Mix all the ingredients except for the rice & frozen vegetables in the slow cooker.
Cover and cook on low heat for 6 hours.
Stir in frozen vegetables, continue to cook for another hour or until vegetables are desired tenderness.
Stir in uncooked rice for 20 minutes or until the rice is cooked.
Tip: Ensure that the stew does not dry out. If you need to add liquid, add boiling water 1/4 cup at a time.
Sunday, January 9, 2011
5 cups of steel cut oats
1/2 cup of potato flour
1/2 cup of rice flour
1tsp of baking soda
1tsp of salt
1/2 cup of cocoa
1/4 cup of brown sugar
1/4 cup of splenda
1 1/2 cup of applesauce
1/2 cup of water
Mix all ingredients except water.
Spoon mixture into long oblong glass pan.
Sprinkle water evenly over mixture.
Press mixture evenly into pan.
Bake at 325 degrees for 30-40 minutes. (Sorry forgot to time it!)
Yield 36 bars, approximately 3 points each under the new program.