Wednesday, March 26, 2008

Black-eyed pea Salad

Mom and I made this to accompany Easter dinner. I think it's sort of like Texas Caviar, but I've only had that once, so I'm not sure how it differs.

2 15½ oz. cans black-eyed peas, rinsed & drained
1 ripe avocado, peeled and chopped (sprinkle with lemon juice to prevent browning)
1 medium tomato, chopped
1 medium onion, chopped
2 cloves garlic
Balsamic vinaigrette to taste

Combine first 5 ingredients in a large bowl; toss well. Cover and chill for 8 hours. Serve with vinaigrette.

Yield: 6 servings

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Sunday, March 09, 2008

Turkey Spinach Meatloaf

Found in Cooking Light, modified slightly.

cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
1 cup dry breadcrumbs
1/2 cup fat-free milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
4 large egg whites
2 pounds ground turkey
2 10-ounce packages frozen leaf spinach

1. Preheat oven to 350o

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and saute for four minutes. Add garlic and saute for 30 seconds. Combine onion mixture, breadcrumbs, and the remaining ingredients, stirring well.

3. Shape mixture into a 12 x 5 inch loaf on a broiler pan coated with cooking spray. Bake at 350o for 45 minutes or until done. (I separated mine into two loaf pans.)

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Apricot Chicken

This recipe is modified from one found in Cooking Light.

1/2 cup apricot preserves
2 1/2 tablespoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
6 chicken breast steaks
cooking spray

1. Combine first five ingredients in a bowl, stirring with a whisk. Add chicken and marinate in refrigerator for 20 minutes.

2. Remove chicken from marinade and bake for 20-26 minutes.

3. Bring marinade to a boil in a small saucepan over medium-high heat and boil one minute. Remove from heat.

4. After baking, let chicken cool slightly and add marinade.




I served over couscous. It was delicious!

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Saturday, March 08, 2008

Crock Pot Cranberry Chicken

From Recipezaar.

2 lbs skinless chicken pieces (breasts or thighs)
1 medium onion, chopped
2 tablespoons oil
1 tablespoon dijon mustard
2 teaspoons salt
1 teaspoon pumpkin pie spice
2 teaspoons chicken bouillon granules (or two cubes)
2 cups orange juice
2 teaspoons orange rind, grated
1 lb cranberries, uncooked
1/2 cup sugar
1/2 red bell pepper, diced
1/2 yellow red pepper, diced

1. Add all ingredients to the crock pot.
2. Cook 8 - 10 hours, until done.

Makes four servings, 411 calories per serving.



It's so easy! To lighten it up, I use less oil, low sodium chicken bouillon, and sugar substitute.

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