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Recipes
Italian Mixed Vegetables
By Hester
In a large nonstick skillet, bring vegetables and water to a boil
- 1 pkg. (24oz) frozen California-blend vegetables, or a mix of broccoli & cauliflower
- 1/4 cup water
- 1/4 cup reduced-fat italian salad dressing
- 1/4 tsp. salt
- 1/4 tsp. dried basil
- 1/8 tsp. dried oregano
Quick and Easy Blender Salsa
By Hester
This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
Molten Chocolate Cakes With Irish Cream
By Hester
Preheat oven to 450F and lightly butter four (4 oz
- 1/2 cupbutter
- 4 ouncesbittersweet chocolate
- 2 largeeggs
- 1/4 cupsugar
- 1 tablespoonirish cream
- 1 tablespoonall-purpose flour
- 8 tablespoonsirish cream, divided (optional)
Kitchen Floor Cleaner
By Hester
Baking soda helps to neutralize kitchen odors while soap and vinegar cut the greasy film that accumulates on kitche...
- 1/4 cup baking soda
- 2 Tbsp. natural liquid dishwashing soap
- 1/2 cup white vinegar
- 2 gallons hot water
- 10 drops eucalyptus essential oil
- 5 drops orange oil
Orange dream
By Hester
Whip up this frothy cooler in minutes —it tastes like an old-fashioned Creamsicle
- 1 1/2 cups orange juice, chilled
- 1 cup light vanilla soy milk (soya milk), chilled
- 1/3 cup silken or soft tofu
- 1 tablespoon dark honey
- 1 teaspoon grated orange zest
- 1/2 teaspoon vanilla extract
- 5 ice cubes
- 4 peeled orange segments
Spicy Beef and Barley Soup (South Beach Friendly) (Crock Pot)
By Hester
Season the stewing beef with half of the oregano, crushed red pepper and salt
- 1 1/2 lbs lean stewing beef, cut into 1 inch chunks
- 1 tablespoon dried oregano, divided
- 1 teaspoon crushed red pepper flakes, divided
- 1 teaspoon low sodium salt, divided
- 6 -8 garlic cloves, minced, to taste (I use a small food processor)
- 1 medium onion, chopped
- 1 (14 ounce) can tomatoes, undrained (Aylmer Accents, Italian Seasoning)
- 3 celery ribs, diced
- 2 bay leaves
- 1/2 cup pearl barley, sorted and rinsed
- 48 ounces beef broth (low sodium, low fat)
- 8 ounces baby portabella mushrooms, sliced (can substitute with regular button mushrooms) ( I used 2 cans whole mushrooms
- 1 19 oz can cubed potatoes
- 2 carrots, peeled and chopped (optional)
- 1 (14 ounce) can cannelini beans, drained & rinsed
Lime Yogurt
By Hester
Use on Mexican Burgers, Fish Tacos etc
- 200 ml fat-free yogurt
- 1 tbsp chipotle paste or hot chilli sauce
- juice 1 lime
Thai Beef Salad
By Hester
Cooking Light - Entered in Demy
- 1/4 cup fresh lime juice (about 3 limes)
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons Thai fish sauce
- 1 tablespoon honey
- 2 teaspoons grated orange rind
- 2 garlic cloves, peeled
- 1/2 small serrano chile
- 2 teaspoons olive oil
- 4 (4-ounce) beef tenderloin steaks, trimmed
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 2 cups shredded Napa cabbage
- 1 cup grated, seeded, peeled cucumber
- 1/3 cup thinly sliced green onions
- 3 tablespoons chopped fresh basil
- 1 (12-ounce) package broccoli coleslaw
Pad Thai
By Hester
In a wok or frying pan, heat the oil, add the garlic and fry until golden brown
- 4 tablespoons oil
- 2 cloves garlic, crushed
- 1 egg
- 4 ounces Sen Lek noodles
- 2 tablespoons lemon juice
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon sugar
- 2 tablespoons roasted peanuts, chopped
- 2 tablespoons dried shrimp, ground
- 1/2 teaspoon chili powder
- 1 ounce beansprouts
- 2 green onions, cut in 1" pieces
- lemon wedges to garnish
Harvard Beets
By Hester
Mix sugar, cornstarch and salt together in saucepan
- 1/2 cup sugar
- 1 Tbsp. cornstarch
- 1/4 tsp. salt
- 1/4 cup vinegar
- 3/4 cup water
- 3 cups beets, cooked and diced
- 2 Tbsp. butter