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Thread: Share Your Favorite Salads, Veggie etc. Please

  1. #1
    Super Member Scrap Happy's Avatar
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    Hi Everyone! Would you be able to share some of your favorite salad veggie, fruit, turkey & chicken recipes?
    DH had a physical and has to lose some weight.
    Thank you!

  2. #2
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Scrap Happy
    Hi Everyone! Would you be able to share some of your favorite salad veggie, fruit, turkey & chicken recipes?
    DH had a physical and has to lose some weight.
    Thank you!
    There's no magic weight loss pixie dust in new recipes!!

    As a WW member for over eleven years, I'd really recommend your DH and yourself join as well. You can learn so much more about how to lose the weight and keep it off, than just changing your menus and recipes. There's no food you must eat and no food you absolutely can't eat. It's a great program!

    Good Luck!

  3. #3
    Super Member Scrap Happy's Avatar
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    Thanks QuiltE for your thoughts! My philosophy is eat less, exercise more. Everything in moderation. Ive recently lost 30 lbs. and am now no longer over weight. For me its a life style change not a "diet" I also try to avoid processed foods. Just want to come up with recipes that my husband will enjoy that are healthier.

    Edited: I forgot to mention it's been a slow but steady process, I started last October.

  4. #4
    Power Poster QuiltE's Avatar
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    Well Done! Exactly the WW style ... lifestyle not diet mentality! And slow and steady wins the race!

  5. #5
    kso
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    Senior Member kso's Avatar
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    I substitute drained, canned carrots for fresh.
    Marinated Carrots

    Ingredients
    2 pounds carrots, sliced
    1 (10.75 ounce) can condensed tomato soup
    1/4 cup white sugar
    1/2 cup white vinegar
    1/4 cup canola oil
    1 teaspoon prepared mustard
    1 teaspoon Worcestershire sauce
    1/2 cup chopped celery
    1/2 cup chopped green onion
    1 green bell pepper, seeded and cut into strips
    Directions
    1.Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
    2.In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

    From allrecipes.com, my favorite "cookbook".

  6. #6
    Super Member oatw13's Avatar
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    We make up a lot of stuff on the fly. But, as you have already learned, a great way to lose weight and keep it off is to cut out all processed, pre-packaged foods and eat fresh, homemade foods.

    Also, if he is a soda drinker, cutting that out will help.

    Just keep reminding him, everything in moderation. Nothing should be completely off limits.

    Best of luck.

  7. #7
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by kso
    I substitute drained, canned carrots for fresh.
    Marinated Carrots

    Ingredients
    2 pounds carrots, sliced
    1 (10.75 ounce) can condensed tomato soup
    1/4 cup white sugar
    1/2 cup white vinegar
    1/4 cup canola oil
    1 teaspoon prepared mustard
    1 teaspoon Worcestershire sauce
    1/2 cup chopped celery
    1/2 cup chopped green onion
    1 green bell pepper, seeded and cut into strips
    Directions
    1.Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
    2.In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

    From allrecipes.com, my favorite "cookbook".
    Thank you kso!

  8. #8
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by oatw13
    We make up a lot of stuff on the fly. But, as you have already learned, a great way to lose weight and keep it off is to cut out all processed, pre-packaged foods and eat fresh, homemade foods.

    Also, if he is a soda drinker, cutting that out will help.

    Just keep reminding him, everything in moderation. Nothing should be completely off limits.

    Best of luck.
    You are so right about eating homemade foods. It takes time but tastes so much better and is better for us. Thanks too for the soda tip. I FINALLY got DH to stop drinking soda about 6 months ago. I don't care for soda only drink it at other people's homes when they serve it with a meal. I drink water with fresh squeezed lemon juice all day long.

  9. #9
    Junior Member Annevc's Avatar
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    I make this for family and friends and they love it. Sounds strange but very good.

    Lemon Blueberry & Chicken Salad


    2 c. fresh blueberries, divided
    1 container low fat Lemon Yogurt
    3 Tbl. Mayo
    Salt (if needed)
    2 c. cooked, cubed chicken breast
    c. sliced green onions
    C. diagonally sliced celery
    C. diced sweet red pepper

    Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.

  10. #10
    Super Member Scrap Happy's Avatar
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    Annevc, thank you! This looks delicious. The blueberries dont sound strange at all.

  11. #11
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Annevc
    I make this for family and friends and they love it. Sounds strange but very good.

    Lemon Blueberry & Chicken Salad


    2 c. fresh blueberries, divided
    1 container low fat Lemon Yogurt
    3 Tbl. Mayo
    Salt (if needed)
    2 c. cooked, cubed chicken breast
    c. sliced green onions
    C. diagonally sliced celery
    C. diced sweet red pepper

    Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.
    Oh my ... you have my attention on this.
    Sounds absolutely delicious!

    What size is your yogurt container? Please? and Thanks!

  12. #12
    Super Member AgapeStitches's Avatar
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    My new favorite salad is:

    1 head of lettuce, chopped
    1 head of cauliflower
    1 lb of bacon, cooked and crumbled
    1 cup shredded cheddar cheese
    1/2 cup paresean cheese
    1/2 cup mayo
    2 TBSP sugar

    mix all ingredients and let stand overnight in fridge.

    you can use a variety of lettuces to add more flavor
    ...turkey bacon....or bake regular bacon on rack with drip pan for 12 minutes at 375....brocolli and carrots make great add-ins ....you can use your favorite cheeses too

    enough variety to make it different each time


    I have also discovered that baby carrots and peperoni slices make a filling snack.

  13. #13
    JACRN's Avatar
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    Weight Watchers, not a diet. You can eat anything you want as long as you stay in your point range. I've lost 10 lbs and have added. curves and bodyrecall to my already water aerobics classes and getting some comments. Bonus feel great and blood pressure and blood sugar much improved. I am 66 and a retired nurse. best advise I can give is don't stop. Keep moving. Don't sweat the small stuff.

  14. #14
    Super Member OHSue's Avatar
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    Our favorite way to cook veggies it to roast them in the oven. Carrots and Asparagus our the favorites around here, but you can do it with any veg.

    I put about a tablespoon of olive oil (use your favorite, we use the light oil so doesn't have that olive oil flavor) in a glass dish. Add your cut up vegetables and roll them around with your hands to get a bit of oil on all the veg. Sometimes I will blot the extra oil off the top. I roast them at 375, time depends on the the vegetables. Carrots take a long time, sweet potato and asparagus are about 15 to 20 minutes. If you let the edges of the vegetables get a little bit brown they will sort of carmelize and come out very sweet. I use different seasonings depending on the rest of the meal. A favorite on savory vegetable is Montreal Steak Seasoning.
    Enjoy

  15. #15
    Super Member OHSue's Avatar
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    Our favorite way to cook veggies it to roast them in the oven. Carrots and Asparagus our the favorites around here, but you can do it with any veg.

    I put about a tablespoon of olive oil (use your favorite, we use the light oil so doesn't have that olive oil flavor) in a glass dish. Add your cut up vegetables and roll them around with your hands to get a bit of oil on all the veg. Sometimes I will blot the extra oil off the top. I roast them at 375, time depends on the the vegetables. Carrots take a long time, sweet potato and asparagus are about 15 to 20 minutes. If you let the edges of the vegetables get a little bit brown they will sort of carmelize and come out very sweet. I use different seasonings depending on the rest of the meal. A favorite on savory vegetable is Montreal Steak Seasoning.
    Enjoy

  16. #16
    Power Poster QuiltE's Avatar
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    Me too, OHSue ... Montreal Steak Spice is a wonderful mix. Perfect as a roast rub too.

    Lots of times, I start with a pork or beef roast or chicken pieces, and add a huge mixture of roasted veggies to finish up at the same time. Anything and everything I have in the frig .... potatoes, sweets, onions, carrots, parsnips, celery, beets, zucchini, ........... Yum!!!!! One dish cooking ... and lets me sew all the time supper is making!! :)

  17. #17
    Junior Member Annevc's Avatar
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    Where do you get this seasoning? I looked in my Penzeys catalog and they don't carry it.

  18. #18
    Power Poster QuiltE's Avatar
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    It's a pre-mix of assorted spices. I just buy it in the grocery store along with all the other spices in bottles. Or at the bulk store.

    I just checked with MrGoogle and he has lots of recipes to make your own ... each one seems to have a different combo though! And I have no clue what combo is the one I purchase!!! :) I find it's just an easy way to add spice, all in one bottle ... and not be dragging out a bunch. Wouldn't do it!! :)

  19. #19
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Annevc
    I make this for family and friends and they love it. Sounds strange but very good.

    Lemon Blueberry & Chicken Salad


    2 c. fresh blueberries, divided
    1 container low fat Lemon Yogurt
    3 Tbl. Mayo
    Salt (if needed)
    2 c. cooked, cubed chicken breast
    c. sliced green onions
    C. diagonally sliced celery
    C. diced sweet red pepper

    Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.
    Alas! I found got my yogurt this week ... and made it.

    Deeeeeeelicious!
    This one will be part of my summer repertoire, for sure!

    I'm already thinking ahead to other in-season fruit and switching up the yogurts.

  20. #20
    JACRN's Avatar
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    This sounds wonderful. I will be trying this.Thanks

  21. #21
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    I like to steam our veges. You can get a cheap steamer basket and put in your own pans. I like to do carrots, broccoli and califlower together. The carrats take the longest so I put them in first then add the rest about 3-5 minutes later - cook a little longer - depending if you like the veges a little crunchy or very tender. You can add Molly Mcbutter - butter flavored powder - I like mine plain.

    Another great recipe is to take a pork tenderloin roast - slice it and make a paste of lemon juice, garlic, pepper and salt to taste. Brush mixture between slices (dont cut all the way thru) wrap in aluminum foil tightly and let it marinade (I have done it without letting it sit) Cook in foil at 350 - 375 . I always put it in a glass pan or baking dish in case there is some juice that runs out

  22. #22
    Super Member Scrap Happy's Avatar
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    Thank you to everyone who posted their recipes. All of them look delicious. emsgranny, I will have to make the steamed veggies, its been too long since I made them. I think Ill dip them in Greek yogurt. The pork tenderloin looks yummy too and will make this for company.

  23. #23
    Super Member thimblebug6000's Avatar
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    Quote Originally Posted by Annevc
    I make this for family and friends and they love it. Sounds strange but very good.

    Lemon Blueberry & Chicken Salad


    2 c. fresh blueberries, divided
    1 container low fat Lemon Yogurt
    3 Tbl. Mayo
    Salt (if needed)
    2 c. cooked, cubed chicken breast
    c. sliced green onions
    C. diagonally sliced celery
    C. diced sweet red pepper

    Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, the chicken, green onions, celery, and the bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens, garnish with remainder blueberries and lemon slices, if desired.
    This sounds so good & hope to make it this weekend, was just wondering what size container of yogurt you used? Thanks!

  24. #24
    Power Poster QuiltE's Avatar
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    I just used about 4 to 6 oz. ... didn't take much!

  25. #25
    Super Member thimblebug6000's Avatar
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    Thanks!

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