Friday, July 27, 2012

Quinoa Mango Salad

I went to our new farmers market at our mall the other days. It is still small and trying to catch on, I really wish more people would go visit it. Not only are the peopl e there super sweet but the stuff is really good. My husband got a burger there with jalapeno honey on it and it was so good. They have a few different types of infused honey that I cannot wait to buy the closer it gets to Christmas. I want to make gift baskets this year and add some of the honey to it.
Well back to the reason behind this post. I bought some dried mango there that was so good I had to go back and get a second bag before I went home so it would last me the whole week. She gave me a recipe to go with it and I am in the middle of making it now. So far the dressing taste really good, I just changed out the sugar to stevia.

1 cup quinoa
3-5 re-hydrated mango petals cut into small pieces
1/4 cup tamiari roasted almonds
2 Tginger (I only added a teaspoon, I like ginger but not to where it takes over the taste)


1/8 cup sesame oil
1/8 cup olive oil
1 1/2 t stevia (I added three small packs)
1/2 t salt
dash dry mustard

Cook quinoa and cool. Add diced almonds, mango's and grated ginger. Add dressing and toss. Chill and serve

Note * I would do a little less dressing because I don't like my quinoa really wet. Maybe after it sets it will not be as wet. Also I think I would add a little Cilantro or italian parsley to it to give it a little more color. The taste is good so far and should be better after it has a chance to blend more.

Wednesday, July 4, 2012

Fresh Mozzarella veggie salad

I added the points and a large serving of this is 6 points. I think next time I am going to leave the cheese and avocado out of it and drop it down to

2 points.
6 plum tomatoes
1 seedless (hothouse) cucumber chopped
2 (8oz) cartons fresh mozzarella cheese pearls (I bought the small round ones and cut them in 1/4)
1/3 cup minced fresh basil
1/3 cup parsley
2 t minced fresh mint
1/4 cup fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
2 medium ripe avocados, peeled and chopped.
Combine all the veggies, herbs and cheese. In a small bowl, whisk the lemon, olive oil, salt and pepper. Pour over veggie mixture and toss to coat. Cover and chill for at least one hour before serving.
Just before serving the salad, stir in the chopped avocados.

Tuesday, July 3, 2012

South West Chicken Roll up

wanted to type this recipe here so I would remember to make it. Once I do I will post the photo. This is another old Weight Watchers recipe, I would say I started making it about 28 years ago. It has been a long time since the last time I made it. I do remember it being really good. Since I joined WW again I will be making it very soon.
I have it in a book I use to write recipes in over the past 31 years and I have it listed as one of my husband's favorites. If you make it come back and let me know what you think about it.
It is funny to see after all these years I still do not write the amounts that I put into stuff. I try to write them down now as I cook since I post them for others, but just add to your taste on here. I would say I used 1 T of chili powder per cup of bread crumbs.

Boneless Chicken Breast
Can whole green chilies, sliced open and cut in half.
Sliced mozzarella cheese
bread crumbs
Chili powder
Flatten out chicken breast between wax paper or plastic wrap. Place green chili and cheese on chicken and roll up, keep closed with a tooth pick. Rinse in water and roll in chili powder bread crumb mixture.

Bake at 350 for 1 hour.