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Friday, July 28, 2006

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Monday, June 26, 2006


Bok Choy Salad

Prep Time:15 Minutes
Ready In: 45 Minutes
Servings: 4


1/2 medium head bok choy, diced
1/2 bunch green onions, chopped
1/2 (3 ounce) package ramen noodles
1/4 cup blanched slivered almonds
1 tablespoon sesame seeds, toasted
2 tablespoons and 2 teaspoons olive oil
1-1/2 teaspoons lemon juice


Combine bok choy and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.


Tomato Basil & Mozzarella Salad

1 lb Tomatoes, large, red, very,-ripe (2-3 tomatoes)
2 oz Mossarella cheese, shredded
8 Basil, fresh
2 tsp Olive oil
Dash cracked pepper

Slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per
tomato. Arrange 2-3 slices on each salad plate. Sprinkle the
mossarella on top each tomoato. Cut fresh basil leaves into strips
and top each tomato with basil. Drizzle olive oil over the tops and
add a dash of pepper. Enjoy!

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 MEDIUM-FAT-MEAT
EXCHANGE. CHO: 6; PRO: 5g; FAT: 4g; CAL: 70;
Low-sodium diets: This recipe is suitable.


Vegetarian Chef Salad

2 cup Basic free salad
2 tbsp Cheddar cheese, diced
2 tbsp Swiss cheese, diced
1/4 cup Garbanzo beans
2 tbsp Peanuts
1 slice Whole whaet bread, toasted
- and cut into cubes

In a large bowl mix the basic free salad with cheeses and garbanzo
beans. Top with the wheat bread cubes

1 serving = 3 meat, 2 fat, 1 bread


Bodacious Broccoli Salad

Ok, the first recipe will be Bodacious Broccoli Salad
Prep Time:15 Minutes
Cook Time:15 Minutes
Ready In: 30 Minutes
Servings: 12

8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Sunday, June 25, 2006


first entry

first entry nothing special

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