if you have a good recipe I should try, let me know.
3/4 cup Bulgur
3/4 cup chopped cucumber
1/2 cup fresh parsley
1/4 thinly sliced green onions (optional)
1 tbsp snipped mint
3 tbsp olive oil
3 tbsp lemon juice
2 tbsp water
1/4 tsp salt
3/4 cup chopped tomato
4 lettuce leaves
In med. saucepan cook bulgur in lightly salted boiling water for 10 minutes. Drain in a super fine sieve, rinse cold, drain again. In large bowl,combine bulgur, cucumber, parsley, green onions and mint.
For the dressing: combine olive oil, salt, water and lemon juice.
In the greek deli I worked in, we would combine the bulgur and parsley, blend with the dressing, and top with a cucumber tomato veggie topping. I think I like it better that way.
Lentil Sausage Soup
* 1 pound French green lentils (recommended: du Puy)
* 1/4 cup olive oil, plus extra for serving
* 4 cups diced yellow onions (3 large)
* 4 cups chopped leeks, white and light green parts only (2 leeks)
* 1 tablespoon minced garlic (2 large cloves)
* 1 tablespoon kosher salt
* 1 1/2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh thyme leaves
* 1 teaspoon ground cumin
* 3 cups medium diced celery (8 stalks)
* 3 cups medium diced carrots (4 to 6 carrots)
* 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
* 1/4 cup tomato paste
* 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
* 2 tablespoons dry red wine or red wine vinegar
* Freshly grated Parmesan, for serving
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
* 2 teaspoons olive oil
* 1 cup diced onion
* 1 cup diced celery
* 6 cups reduced-sodium chicken or vegetable broth
* 2 cups mashed potatoes
* 8 ounces shredded Cheddar
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1 teaspoon dry mustard
* Hot sauce, optional
Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to
HG's Hungry Girlfredo White Lasagna
3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1 1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper
Preheat oven to 425 degrees.
Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside.
In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.
Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.
Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.
To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside.
Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.
Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.
Bake in the oven for 25 - 30 minutes, until cheese starts to brown.
If you like, season to taste with additional salt and black pepper. Enjoy!
MAKES 4 SERVINGS
Serving Size: 1/4th of lasagna (1 large piece)
PointsPlus™ value 7*