Remember that Tomato Chutney recipe from the other day?! Here it is
again…this time, spooned onto sliced beef roast from the Instant Pot. And
it’s so ridic...
Thursday, March 15, 2012
Wednesday, March 14, 2012
Kid Tips
If a new showerer is using too much shampoo and conditioner premeasure them into old medicine cups with the right amounts so there is no more waste
When kids get home from school each kid gets at least 15 minutes of "mom" time to talk about the day or relay messages from teachers. This way they can talk openly with undivided attention and don't have to worry about a sibling overhearing.
Store dance clothes, soccer gear, etc. in separate reusable shopping bags. Have a different pattern and color for each child and activity. Pack the bags ahead of time so everything is ready to go when it is time to go.
Tip from a mom of three "I assigned each night of the week a different cuisine, such as italian food on mondays, soup or salad on Tuesdays, etc. Then I found a hand-ful of recipes that fit each theme and typed up ingredient lists. Each week, I rotate the recipes to create a menu. When it's time to shop for food, I print out the appropriate list and go. I also keep the current menu on the fridge; that way I know what I need to thaw or prepare ahead of time.
When kids get home from school each kid gets at least 15 minutes of "mom" time to talk about the day or relay messages from teachers. This way they can talk openly with undivided attention and don't have to worry about a sibling overhearing.
Store dance clothes, soccer gear, etc. in separate reusable shopping bags. Have a different pattern and color for each child and activity. Pack the bags ahead of time so everything is ready to go when it is time to go.
Tip from a mom of three "I assigned each night of the week a different cuisine, such as italian food on mondays, soup or salad on Tuesdays, etc. Then I found a hand-ful of recipes that fit each theme and typed up ingredient lists. Each week, I rotate the recipes to create a menu. When it's time to shop for food, I print out the appropriate list and go. I also keep the current menu on the fridge; that way I know what I need to thaw or prepare ahead of time.
Roasted Potatoes and Lemon With Dill
2 lbs new potatoes, halved
1 lemon, thinly sliced
2 Tb olive oil
Kosher salt and black pepper
2 Tb coarsely chopped fresh dill
Heat oven to 450. On a rimmed baking sheet toss the potatoes, lemon, oil, 3/4 tsp salt, and 1/4 tsp pepper.
Roast, tossing once, until tender 25 - 35 minutes. Toss with the dill before serving.
Real Simple April 2011
1 lemon, thinly sliced
2 Tb olive oil
Kosher salt and black pepper
2 Tb coarsely chopped fresh dill
Heat oven to 450. On a rimmed baking sheet toss the potatoes, lemon, oil, 3/4 tsp salt, and 1/4 tsp pepper.
Roast, tossing once, until tender 25 - 35 minutes. Toss with the dill before serving.
Real Simple April 2011
Pea, Feta, and Crispy Prosciutto Salad
Real Simple April 2011
2 thin slices prosciutto (2 oz)
2 cups frozen peas
2 Tb olive oil
2 oz Feta crumbled (1/2 cup)
2 scallions, thinly sliced
Heat oven to 450 - place prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 - 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble
Meanwhile, bring a large a saucepan of salted water to a boil and cook 1 - 2 minutes until tender. Drain and rinse under cold water to cool.
In a large bowl, toss the peas with the oil, Feta, Scallions, prosciutto, and 1/2 tsp each salt and pepper
2 thin slices prosciutto (2 oz)
2 cups frozen peas
2 Tb olive oil
2 oz Feta crumbled (1/2 cup)
2 scallions, thinly sliced
Heat oven to 450 - place prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 - 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble
Meanwhile, bring a large a saucepan of salted water to a boil and cook 1 - 2 minutes until tender. Drain and rinse under cold water to cool.
In a large bowl, toss the peas with the oil, Feta, Scallions, prosciutto, and 1/2 tsp each salt and pepper
Freezing Rice
Make a batch of rice and let it cool. Spoon meal size portions into freezer-safe, microwave safe containers. Freeze for up to 3 months.
When you're ready to eat the rice, remove the container's lid, sprinkle the frozen grains with 1 - 2 Tb water, cover the container with a dampened paper towel, and microwave on high for 1 - 3 minutes (depending on portion size); fluff gently, then repeat. Let stand for 2 minutes before fluffing and serving.
When you're ready to eat the rice, remove the container's lid, sprinkle the frozen grains with 1 - 2 Tb water, cover the container with a dampened paper towel, and microwave on high for 1 - 3 minutes (depending on portion size); fluff gently, then repeat. Let stand for 2 minutes before fluffing and serving.
Fun Rice Add Ins
Real Simple April 2011
Cook 1 cup dried rice according to package directions.
Add in one of the following mixtures:
Tomato and Parmesan: Add one 14.5 oz can diced tomatoes, drained, and 1/2 cup grated parmesan cheese. Fold in 1/4 cup chopped basil before serving.
Broccoli and Sesame: After the rice has cooked 2/3 of the necessary time add in 2 cups finely chopped broccoli florets. Cook the remainder of the time. Fold in 2 thinly sliced scallions, 2 Tb toasted sesame seeds, and 1 tsp toasted sesame oil
Apricot and Almond: Sprinkle rice with 1/2 cup sliced dried apricots, 2 tsp grated lemon zest, and 1/2 cup toasted sliced almonds.
Cook 1 cup dried rice according to package directions.
Add in one of the following mixtures:
Tomato and Parmesan: Add one 14.5 oz can diced tomatoes, drained, and 1/2 cup grated parmesan cheese. Fold in 1/4 cup chopped basil before serving.
Broccoli and Sesame: After the rice has cooked 2/3 of the necessary time add in 2 cups finely chopped broccoli florets. Cook the remainder of the time. Fold in 2 thinly sliced scallions, 2 Tb toasted sesame seeds, and 1 tsp toasted sesame oil
Apricot and Almond: Sprinkle rice with 1/2 cup sliced dried apricots, 2 tsp grated lemon zest, and 1/2 cup toasted sliced almonds.
Egg Shell
Use an eggshell half to scoop out pesky shell pieces from a bowl of cracked eggs. The edge of the eggshell cuts through the thick egg whites better than a finger or a spoon.
Oreo Cookie Pudding Dessert
Made for Christmas and people really seemed to like it:
Chop 32 oz oreos to fine crumbs
Mix 1/2 cup butter, 8 oz cream cheese, and 1/2 cup powdered sugar
In seperate bowl mix 3 1/2 cup milk, two 3.5 oz vanilla pudding mixes, and 12 oz thawed cool whip.
Combine two mixtures.
Layer with cookies - chill and serve
Chop 32 oz oreos to fine crumbs
Mix 1/2 cup butter, 8 oz cream cheese, and 1/2 cup powdered sugar
In seperate bowl mix 3 1/2 cup milk, two 3.5 oz vanilla pudding mixes, and 12 oz thawed cool whip.
Combine two mixtures.
Layer with cookies - chill and serve
Good Inspirational Books
Haven't read all of them, but they would be good to get from library to read through:
O's Best Advice Ever
Spirit Junkie - Gabrielle Bernstein
Happier
The Best Advice I Ever Got - Katie Couric
The Last Lecture
The Happiness Project
O's Best Advice Ever
Spirit Junkie - Gabrielle Bernstein
Happier
The Best Advice I Ever Got - Katie Couric
The Last Lecture
The Happiness Project
Brown Sugar Pork Chops with Onions
Better Homes and Gardens January 2012
2 tsp vegetable oil
4 boneless pork rib or loin chops, 1/2 - 3/4 inch thick
1/4 tsp ground black pepper
1 medium onion, halved lengthwise and thinly sliced
1/4 cup orange juice
2 Tb packed brown sugar
1/4 tsp crushed red pepper (optional)
In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 - 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
For sauce, in same skillet cook onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar is dissolved. Stir onions into sauce.
Spoon sauce over shops; sprinkle with crushed red pepper. Serve with veggie
2 tsp vegetable oil
4 boneless pork rib or loin chops, 1/2 - 3/4 inch thick
1/4 tsp ground black pepper
1 medium onion, halved lengthwise and thinly sliced
1/4 cup orange juice
2 Tb packed brown sugar
1/4 tsp crushed red pepper (optional)
In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 - 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
For sauce, in same skillet cook onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar is dissolved. Stir onions into sauce.
Spoon sauce over shops; sprinkle with crushed red pepper. Serve with veggie
Garlic Breadsticks
2 Tb olive Oil
1 Tb unsalted butter
3 cloves garlic, minced
1/2 tsp salt
1 12-oz loaf whole grain italian bread
1/4 cup finely chopped fresh parsley leaves
Preheat oven to 350. Melt oil, butter, garlic, and salt together over med-low heat til melted; remove from heat
Cut bread in half lengthwise, then cut each half crosswise into 3 pieces. Then cut each piece into four 1/2 inch thick sticks. Bruck the sticks with the garlic mixture, sprinkle with parsley, and place on a baking sheet. Bake 18 - 20 minutes till edges are golden brown.
1 Tb unsalted butter
3 cloves garlic, minced
1/2 tsp salt
1 12-oz loaf whole grain italian bread
1/4 cup finely chopped fresh parsley leaves
Preheat oven to 350. Melt oil, butter, garlic, and salt together over med-low heat til melted; remove from heat
Cut bread in half lengthwise, then cut each half crosswise into 3 pieces. Then cut each piece into four 1/2 inch thick sticks. Bruck the sticks with the garlic mixture, sprinkle with parsley, and place on a baking sheet. Bake 18 - 20 minutes till edges are golden brown.
Winter in MN
Cross-Country Skiing: Como Park Ski Center, Elm Creed Park Reserve, Lake Minnewashta Regionlal Park, Wirth Winter Recreation Area
Ice Skating: The Depot Rink, Wells Fargo Winter Skate at Rice Park (outside in Downtown St. Paul)
Weekend Ski Trips: Cable, Giants Ridge, Lutsen, Maplelag, Spirit Mountain, Powder Ridge, Trollhaugen, Welch Village, Wild Mountain
Ice Skating: The Depot Rink, Wells Fargo Winter Skate at Rice Park (outside in Downtown St. Paul)
Weekend Ski Trips: Cable, Giants Ridge, Lutsen, Maplelag, Spirit Mountain, Powder Ridge, Trollhaugen, Welch Village, Wild Mountain
Sesame Snow Peas
2 Tsp sesame seeds
2 tsp canola oil
1/2 lb snow peas, trimmed
2 tsp toasted sesame oil
1/4 tsp kosher salt
Fresh ground pepper to taste
1. Heat a large skillet over medium-high heat. Add the sesame seeds. Cook, stirring often about one minute or until toasted - transfer to a bowl.
2. Add canola oil to pan; heat over medium-high heat. Add the snow peas and saute stirring occasionally, for 2 - 3 minutes, or until bright green and crisp-tender.
3. Remove from heat, add seeds and sesame oil and salt and pepper to taste
Parents Feb 2012
2 tsp canola oil
1/2 lb snow peas, trimmed
2 tsp toasted sesame oil
1/4 tsp kosher salt
Fresh ground pepper to taste
1. Heat a large skillet over medium-high heat. Add the sesame seeds. Cook, stirring often about one minute or until toasted - transfer to a bowl.
2. Add canola oil to pan; heat over medium-high heat. Add the snow peas and saute stirring occasionally, for 2 - 3 minutes, or until bright green and crisp-tender.
3. Remove from heat, add seeds and sesame oil and salt and pepper to taste
Parents Feb 2012
Simply Scallops
Parents Feb 2012
1 lb large sea scallops, rinsed and patted dry
1 Tb extra virgin olive oil
Lemon Wedges
1. If the scallops have a rectangular-shaped muscle on their side, pull it off and discard. Sprinkle both sides of the scallops with salt and pepper.
2. Heat the olive oil in a large, nonstick saute pan over medium-high heat. Once the pan is hot, carefully add the scallops in a single layer and cook, without stirring, until they have a bbeautiful, golden crust, about 8 minutes, flipping them halfway through cooking. Remove scallops to a plate and let rest for 2 - 3 minutes.
3. Arrange scallops on a serving platter or on individual dinner plates. Squeeze fresh lemon juice over the top or serve with lemon wedges on the side.
1 lb large sea scallops, rinsed and patted dry
1 Tb extra virgin olive oil
Lemon Wedges
1. If the scallops have a rectangular-shaped muscle on their side, pull it off and discard. Sprinkle both sides of the scallops with salt and pepper.
2. Heat the olive oil in a large, nonstick saute pan over medium-high heat. Once the pan is hot, carefully add the scallops in a single layer and cook, without stirring, until they have a bbeautiful, golden crust, about 8 minutes, flipping them halfway through cooking. Remove scallops to a plate and let rest for 2 - 3 minutes.
3. Arrange scallops on a serving platter or on individual dinner plates. Squeeze fresh lemon juice over the top or serve with lemon wedges on the side.
Turkey Empanadas
Real Simple - Feb 2012
Brown 3/4 lb ground turkey in canola oil with 1 chopped onion, 1 chopped clove garlic, and 1 tsp cumin in a large skillet. Stir in 1/3 cup each raisins and chopped olives; season with salt and pepper. Halve 2 refrigerated rolled pie-crusts. Top the halves with the turkey mixture; fold in half and seal the edges. Bake at 375 20 - 25 minutes til golden.
Serves 4
Brown 3/4 lb ground turkey in canola oil with 1 chopped onion, 1 chopped clove garlic, and 1 tsp cumin in a large skillet. Stir in 1/3 cup each raisins and chopped olives; season with salt and pepper. Halve 2 refrigerated rolled pie-crusts. Top the halves with the turkey mixture; fold in half and seal the edges. Bake at 375 20 - 25 minutes til golden.
Serves 4
Eggs with turkey breakfast sausage
Real Simple - Feb 2012
Combine 1 lb ground turkey, 1 tsp dried sage, 1/2 tsp dried thyme, and 1 Tb pure maple syrup; season with salt and pepper. Form into eight 2 1/2 inch patties and cook in canola oil in a large skillet, turning once, until cooked through. Serve with scrampled eggs and fruit
Combine 1 lb ground turkey, 1 tsp dried sage, 1/2 tsp dried thyme, and 1 Tb pure maple syrup; season with salt and pepper. Form into eight 2 1/2 inch patties and cook in canola oil in a large skillet, turning once, until cooked through. Serve with scrampled eggs and fruit
Turkey Fried Rice
Real Simple - February 2012
Cook 3/4 cup rice according to package directions. Brown 1/2 lb ground turkey in canola oil with 2 sliced scallions and 1 Tb each chopped garlic and ginger in a large skillet. Add the rice, 1 cup each frozen peas and halved snow peas, 4 sliced carrots, and 2 Tb each hoisin sauce and rice vinegar. Cook until heated through. Top with sliced scallions
Cook 3/4 cup rice according to package directions. Brown 1/2 lb ground turkey in canola oil with 2 sliced scallions and 1 Tb each chopped garlic and ginger in a large skillet. Add the rice, 1 cup each frozen peas and halved snow peas, 4 sliced carrots, and 2 Tb each hoisin sauce and rice vinegar. Cook until heated through. Top with sliced scallions
List of Super Foods
Got from Better Homes and Gardens Feb 2012
Berries
Chia Seeds (don't require grinding and are an easy addition to anything from rice pilaf to lean burger patties)
Broccoli
Fish (wild salmon, herring and rainbow trout are low in contaminants)
Dark Greens (Kale, collard greens and mustard greens)
Beans
Nuts
Oats
Olive Oil
Pure Pomegranite Juice (add to sparkling water or blend it with berries and low fat yogurt for a smoothie - has three times the antiozidant power of red wine)
Berries
Chia Seeds (don't require grinding and are an easy addition to anything from rice pilaf to lean burger patties)
Broccoli
Fish (wild salmon, herring and rainbow trout are low in contaminants)
Dark Greens (Kale, collard greens and mustard greens)
Beans
Nuts
Oats
Olive Oil
Pure Pomegranite Juice (add to sparkling water or blend it with berries and low fat yogurt for a smoothie - has three times the antiozidant power of red wine)
Revitalizing Fruit Smoothie
O Magazine, March 2012, Recommended by Dr. Oz
1/2 cup almond or hemp milk
1/4 cup frozen blueberries
1/4 banana
1 Tb ground flaxseed or chia seeds
1/2 cup ice
Blend til smooth
1/2 cup almond or hemp milk
1/4 cup frozen blueberries
1/4 banana
1 Tb ground flaxseed or chia seeds
1/2 cup ice
Blend til smooth
Quinoa with Prunes
got recipe from O Magazine, march 2012. Dr. Oz recommends this healthy whole grain recipe for breakfast.
1 cup water
1/2 cup quinoa
1 pinch nutmeg
1 tsp grated ginger
1/3 cup chopped prunes
1/4 cup rice milk
Bring water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another 5 minutes.
1 cup water
1/2 cup quinoa
1 pinch nutmeg
1 tsp grated ginger
1/3 cup chopped prunes
1/4 cup rice milk
Bring water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another 5 minutes.
Music Places in Mpls/St. Paul
Cause
Nomad Pub
Amsterdam Bar
Lees Liquor Lounge
Kitty Cat Club, Acadia Cafe 331 Club
Hexagon Bar
First Ave
Varsity
Dakota
Nomad Pub
Amsterdam Bar
Lees Liquor Lounge
Kitty Cat Club, Acadia Cafe 331 Club
Hexagon Bar
First Ave
Varsity
Dakota
Shamrock Smoothie
Family Fun March 2012
Large banana, peeled, sliced, and frozen
2 cups honey dew melon chunks
2 kiwifruits, peeled and cut into chunks
1 cup frozen vanilla yogurt
1/4 cup tightly packed parsley leaves.
Large banana, peeled, sliced, and frozen
2 cups honey dew melon chunks
2 kiwifruits, peeled and cut into chunks
1 cup frozen vanilla yogurt
1/4 cup tightly packed parsley leaves.
Fast Shrimp Bisque
Looks like a great recipe - would like to try! Got from Better Homes and Gardens March 2012
2 tsp Old Bay Seasoning (or other seafood seasoning)
12 oz fresh or frozen medium-size shrimp in shells, thawed
2 stalks celery, thinly sliced (1 cup)
1 12 oz can evaporated milk
1 cup milk
2 Tb all purpose flour
2 tsp anchovy paste or 1 - 2 anchovies, finely chopped
Seafood Seasoning (optional)
1. In 4-quart dutch oven combine 2 cups water, seasoning, shrimp and celery. Cook, uncovered, over medium-high heat for 5 - 8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon and set aside to cool.
2. In a medium bowl wisk together evaporated milk, milk, flour, and paste; add to liquid in Dutch oven. Cook uncovered over medium heat for 10 minutes. Stirring occasionally.
3. Meanwhile peel the shrimp. Chop about half. Add chopped shrimp to soup. Cook for 1 - 2 minutes or untl heated through. Ladle into bowls. Top with remaining shrip.
Makes 4 servings.
224 calories, 9 g fat, 16 carb, 1 fiber, 20 protein
2 tsp Old Bay Seasoning (or other seafood seasoning)
12 oz fresh or frozen medium-size shrimp in shells, thawed
2 stalks celery, thinly sliced (1 cup)
1 12 oz can evaporated milk
1 cup milk
2 Tb all purpose flour
2 tsp anchovy paste or 1 - 2 anchovies, finely chopped
Seafood Seasoning (optional)
1. In 4-quart dutch oven combine 2 cups water, seasoning, shrimp and celery. Cook, uncovered, over medium-high heat for 5 - 8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon and set aside to cool.
2. In a medium bowl wisk together evaporated milk, milk, flour, and paste; add to liquid in Dutch oven. Cook uncovered over medium heat for 10 minutes. Stirring occasionally.
3. Meanwhile peel the shrimp. Chop about half. Add chopped shrimp to soup. Cook for 1 - 2 minutes or untl heated through. Ladle into bowls. Top with remaining shrip.
Makes 4 servings.
224 calories, 9 g fat, 16 carb, 1 fiber, 20 protein
Easy Sunday Dinner Stew
Recipe from Better Homes and Gardens Marck 2012:
1 lb small new potatoes
3 large carrots, halved lengthwise and cut up
1 17 oz pkg refrigerated cooked beef tips with gravy
1 1/4 cups water
1 bunch green onions, chopped
Fresh or dried ghyme
1. Rinse potatoes and half or quarter large potatoes for fairly uniform size. Place potatoes in large microwave-safe bowl. Cover with vented plastic and cook on high for 5 minutes. Add carrots; cover and cook for 5 - 7 minutes or until potatoes and carrots are tender.
2. In dutch oven combine veggies, undrained beef tips, and water. Cook over med-high heat just until bubbly around edges. Add green onions. Cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme. Makes 4 servings.
Each serving 302 calories, 9 g fat, 36 g carbs, 6 g fiber, 22 g pro.
1 lb small new potatoes
3 large carrots, halved lengthwise and cut up
1 17 oz pkg refrigerated cooked beef tips with gravy
1 1/4 cups water
1 bunch green onions, chopped
Fresh or dried ghyme
1. Rinse potatoes and half or quarter large potatoes for fairly uniform size. Place potatoes in large microwave-safe bowl. Cover with vented plastic and cook on high for 5 minutes. Add carrots; cover and cook for 5 - 7 minutes or until potatoes and carrots are tender.
2. In dutch oven combine veggies, undrained beef tips, and water. Cook over med-high heat just until bubbly around edges. Add green onions. Cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme. Makes 4 servings.
Each serving 302 calories, 9 g fat, 36 g carbs, 6 g fiber, 22 g pro.
Lime Sherbet & Soda
Fun Drink for St. Patties Day:
Spoon lime sherbet into glasses and top with ginger ale.
Spoon lime sherbet into glasses and top with ginger ale.
Single Color Fruit Salad Ideas
Got idea from Byerly's magazine:
Orange: Oranges, cantaloupe, mango, papaya
Red: strawberries, raspberries, watermelon, red plums, red grapes, blood orange
Dark Hues: Blueberries, blackberries, black grapes, red grapes
Green: Kiwi, honey dew, green grapes, unpeeled granny smith apples
Pale Hues: Asian pear, lychee, banana, bartlett pears, peeled golden delicious apples
Orange: Oranges, cantaloupe, mango, papaya
Red: strawberries, raspberries, watermelon, red plums, red grapes, blood orange
Dark Hues: Blueberries, blackberries, black grapes, red grapes
Green: Kiwi, honey dew, green grapes, unpeeled granny smith apples
Pale Hues: Asian pear, lychee, banana, bartlett pears, peeled golden delicious apples
Multigrain Cereal
Got from WW Magazine March/April 2012
Mix 2 Tb quick-cooking barley, 2 Tb bulger, 2 Tb oats, and 2/3 cup water in 1 quart microwavable bowl. Zap on high 2 minutes. Stir in 1 Tb raisins and a pinch of cinnamon; zap 3 minutes. Top with 1 Tb chopped almonds. Makes 2/3 cup.
6 points (points plus)
Mix 2 Tb quick-cooking barley, 2 Tb bulger, 2 Tb oats, and 2/3 cup water in 1 quart microwavable bowl. Zap on high 2 minutes. Stir in 1 Tb raisins and a pinch of cinnamon; zap 3 minutes. Top with 1 Tb chopped almonds. Makes 2/3 cup.
6 points (points plus)
Savory Tempeh
Got from WW Magazine:
Bring 1 Tb balsamic vinegar, 1 1/2 tsp frozen orange juice concentrate, 1 tsp soy sauce, and 1/2 tsp minced garlic to simmer in skillet. Add 3/4 cup diced tempeh; cook 4 minutes. Serve atop 1 cup baby arugula and 1/4 cup sliced onion. Makes 2 cups.
8 points (points plus)
Bring 1 Tb balsamic vinegar, 1 1/2 tsp frozen orange juice concentrate, 1 tsp soy sauce, and 1/2 tsp minced garlic to simmer in skillet. Add 3/4 cup diced tempeh; cook 4 minutes. Serve atop 1 cup baby arugula and 1/4 cup sliced onion. Makes 2 cups.
8 points (points plus)
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