I was thinking of these turkey lettuce wraps, but I'm thinking it would be too much sodium:http://eat.at/swap/forum16/67_Lettuce_Wraps_Ground_Turkey_in_Lettuce_Cups
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Please help with holiday meal-as-a-gift for my friend who is on Weight Watchers
- Thread starter lisainla
- Start date
Would Traca's Spicy Asian Soup work? Can I make it ahead?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96151
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96151
The Easy Orange Chicken I posted awhile back is very low in fat and sodium, and it's delicious
It's in T&T.
http://eat.at/swap/forum16/79_EASY_ORANGE_CHICKEN
It's in T&T.
http://eat.at/swap/forum16/79_EASY_ORANGE_CHICKEN
Here's another idea:
CUBAN SHRIMP STEW
(This was very good.The tomato paste was a little too sweet and concentrated for me, so next time I'll either cut it down or substitute 1 - 1 1/3 cups canned San Marzano tomatoes, chopped, for the tomato paste and water).
INGREDIENTS:
Shrimp:
3 tablespoons fresh lime juice
2 cloves garlic, minced (I used 2 large cloves, crushed and chopped)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper (I omitted salt)
Stew:
3 tablespoons olive oil
2 cups chopped onions (I used a little more)
1/3 cup julienned red bell peppers (I used 1/2 cup)
1/3 cup julienned green bell peppers (I omitted this)
1/3 cup julienned yellow bell peppers (I used 1/2 cup)
2 stalks celery, finely chopped
4 tablespoons chopped fresh parsley, divided
4 cloves garlic, minced (I used 8 large cloves, crushed and chopped)
1/2 teaspoon cayenne pepper, or to taste (I used a little more than 1/8 tsp)
1/2 teaspoon oregano
1/2 teaspoon cumin (I used more)
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
(I added lime juice, to taste, plus a few drops of Cajun hot sauce).
DIRECTIONS:
1. Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper.
2. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
3. Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
4. Saute onions, bell peppers, celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until onions begin to brown. Stir in the tomato paste and saute for 1 minute longer.
5. Add the wine and the water to the vegetable mixture and mix well.
6. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp.
7. Simmer for 6 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaf.
8. Stir in Worcestershire and season with salt and pepper. (I added some lime juice, to taste).
9. Serve over hot cooked rice and sprinkle with the remaining parsley.
4 servings.
Junior League of Denver
(posted at Recipezaar)
CUBAN SHRIMP STEW
(This was very good.The tomato paste was a little too sweet and concentrated for me, so next time I'll either cut it down or substitute 1 - 1 1/3 cups canned San Marzano tomatoes, chopped, for the tomato paste and water).
INGREDIENTS:
Shrimp:
3 tablespoons fresh lime juice
2 cloves garlic, minced (I used 2 large cloves, crushed and chopped)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper (I omitted salt)
Stew:
3 tablespoons olive oil
2 cups chopped onions (I used a little more)
1/3 cup julienned red bell peppers (I used 1/2 cup)
1/3 cup julienned green bell peppers (I omitted this)
1/3 cup julienned yellow bell peppers (I used 1/2 cup)
2 stalks celery, finely chopped
4 tablespoons chopped fresh parsley, divided
4 cloves garlic, minced (I used 8 large cloves, crushed and chopped)
1/2 teaspoon cayenne pepper, or to taste (I used a little more than 1/8 tsp)
1/2 teaspoon oregano
1/2 teaspoon cumin (I used more)
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
(I added lime juice, to taste, plus a few drops of Cajun hot sauce).
DIRECTIONS:
1. Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper.
2. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
3. Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
4. Saute onions, bell peppers, celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until onions begin to brown. Stir in the tomato paste and saute for 1 minute longer.
5. Add the wine and the water to the vegetable mixture and mix well.
6. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp.
7. Simmer for 6 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaf.
8. Stir in Worcestershire and season with salt and pepper. (I added some lime juice, to taste).
9. Serve over hot cooked rice and sprinkle with the remaining parsley.
4 servings.
Junior League of Denver
(posted at Recipezaar)
richard-in-cincy
Well-known member
Hear, hear! Yes Lisa, this is true!
richard-in-cincy
Well-known member
Rec: Flounder
FloriDad recently (basically halved the recipe) using tilapia in lieu of flounder and it turned out very good although he ate most of the sauce vs the fish... My Dad has been very finicky and hard to please lately and doesn't eat much, but I KNOW I liked it and it was good for him as well as low in sodium and fat.
I've also had this for leftovers and it's still so very good the following day. It is a keeper for me and would probably qualify for one of those heart-healthy Mediterranean dishes.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=4710
FloriDad recently (basically halved the recipe) using tilapia in lieu of flounder and it turned out very good although he ate most of the sauce vs the fish... My Dad has been very finicky and hard to please lately and doesn't eat much, but I KNOW I liked it and it was good for him as well as low in sodium and fat.
I've also had this for leftovers and it's still so very good the following day. It is a keeper for me and would probably qualify for one of those heart-healthy Mediterranean dishes.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=4710
richard-in-cincy
Well-known member
Meryl, I think you meant to say that the shrimp in this recipe are high in cholesterol,
not salt (as most crustaceans are).
Anyhow, I've been fascinated with the Cuban sandwich of which I haven't tried yet among other recipes, and the fried green tomatoes recipe that (I think you provided?) down in "Alligator Land" -LOL!! What a culinary adventure I'm IN for!!
not salt (as most crustaceans are).
Anyhow, I've been fascinated with the Cuban sandwich of which I haven't tried yet among other recipes, and the fried green tomatoes recipe that (I think you provided?) down in "Alligator Land" -LOL!! What a culinary adventure I'm IN for!!
Sandy, - shrimp are high in both cholesterol and sodium, as are most, if not all shellfish. Which
fried green tomato recipe are you referring to? Is it this one? It sounds so good!
FRIED GREEN TOMATO SANDWICHES
Ingredients:
4 oz goat cheese, softened
2 tbsp finely chopped green onion or 2 tbsp fresh chives
1 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
1 tbsp fresh chopped thyme
1 tsp finely grated lemon, rind
1 tsp salt, divided
1/2 tsp pepper, divided
1/2 cup flour
2 eggs, lightly, beaten
3/4 cup coarse yellow cornmeal
4 green tomatoes
1/4 cup extra virgin olive oil
Directions:
Preheat oven to 350°F (160°C)
In bowl and using wooden spoon, beat together goat cheese, onions, parsley, basil, thyme, lemon rind and 1/4 teaspoon (1 mL) each of the salt and pepper. Place flour in shallow bowl; sprinkle with 1/2 teaspoon (1 mL) salt and remaining pepper. Place eggs in another bowl and cornmeal in a third; set aside.
Slice tomatoes into sixteen 1/4 inch (5 mm) thick slices. Pat with paper towel to dry. Sprinkle with remaining salt.
Spread heaping tablespoonful (15 mL) goat cheese mixture evenly over half of the tomato slices; sandwich with remaining slices.
Keeping “sandwiches” intact, carefully coat both sides of sandwich in flour, tapping off excess. Dip in egg then coat both sides in cornmeal.
In large skillet, heat 2 tablespoons (25 mL) of the oil over medium heat. Cook 4 of the sandwiches, turning once and adding more oil as necessary, for 10 to 12 minutes or until golden and tomatoes are fork-tender. Repeat with remaining sandwiches, keeping cooked sandwiches warm in 350°F (160°C) oven.
Yield: 4
Courtesy of: Canadian Living Cooks
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=589
fried green tomato recipe are you referring to? Is it this one? It sounds so good!
FRIED GREEN TOMATO SANDWICHES
Ingredients:
4 oz goat cheese, softened
2 tbsp finely chopped green onion or 2 tbsp fresh chives
1 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
1 tbsp fresh chopped thyme
1 tsp finely grated lemon, rind
1 tsp salt, divided
1/2 tsp pepper, divided
1/2 cup flour
2 eggs, lightly, beaten
3/4 cup coarse yellow cornmeal
4 green tomatoes
1/4 cup extra virgin olive oil
Directions:
Preheat oven to 350°F (160°C)
In bowl and using wooden spoon, beat together goat cheese, onions, parsley, basil, thyme, lemon rind and 1/4 teaspoon (1 mL) each of the salt and pepper. Place flour in shallow bowl; sprinkle with 1/2 teaspoon (1 mL) salt and remaining pepper. Place eggs in another bowl and cornmeal in a third; set aside.
Slice tomatoes into sixteen 1/4 inch (5 mm) thick slices. Pat with paper towel to dry. Sprinkle with remaining salt.
Spread heaping tablespoonful (15 mL) goat cheese mixture evenly over half of the tomato slices; sandwich with remaining slices.
Keeping “sandwiches” intact, carefully coat both sides of sandwich in flour, tapping off excess. Dip in egg then coat both sides in cornmeal.
In large skillet, heat 2 tablespoons (25 mL) of the oil over medium heat. Cook 4 of the sandwiches, turning once and adding more oil as necessary, for 10 to 12 minutes or until golden and tomatoes are fork-tender. Repeat with remaining sandwiches, keeping cooked sandwiches warm in 350°F (160°C) oven.
Yield: 4
Courtesy of: Canadian Living Cooks
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=589
I hope can find a good Cuban restaurant in your area. I LOVE Cuban food. My favorite restaurant was
in NYC - Victor's Cafe on the Upper West Side. It's now closed, of course. As a matter of fact, ALL my favorite restaurants in Manhattan have closed. So sad.
Victor's Cafe opened a branch in Miami Beach (South beach), but I heard it was subpar.
There's also another one in NYC on 52nd ST., but I never tried that one.
in NYC - Victor's Cafe on the Upper West Side. It's now closed, of course. As a matter of fact, ALL my favorite restaurants in Manhattan have closed. So sad.
Victor's Cafe opened a branch in Miami Beach (South beach), but I heard it was subpar.
There's also another one in NYC on 52nd ST., but I never tried that one.
richard-in-cincy
Well-known member
"- - - AND sodium?" Hmmm... I thought would be only so if added sodium was in the mix...
Thanks nevertheless Meryl and I will do my Inspector Clouseau on this stuff!
Thanks nevertheless Meryl and I will do my Inspector Clouseau on this stuff!
richard-in-cincy
Well-known member
I'm salivating - err - drooling..... to try some authentic Cuban cuisine!!
I LOVED LOVED LOVED their paella!! The best I ever had in my entire life - both the seafood paella
and the standard one with chicken, chorizo, seafood, etc. Outstanding. Also, the roast pig and shredded beef (those were the days I ate more meat), were amazing. Even the rice and black beans were the best I ever tasted. Even a simple dish like broiled red snapper with garlic butter turned out delicious. And the fried bananas, and the corn tamales - I could go on and on. Nothing could rival that restaurant for Cuban food. And for dessert, I always had natilla with cafe con leche. Fantastic! This was the original Victor's, and a neighborhood landmark. And all the same waiters were there FOREVER. I never had any desire to try the one on 52nd St, and I can see I was right from your DD and DH's review of it - Too bad that was the one that survived. I was soooo sad when Victor's closed.
Ya know, I only lived a few blocks from there - we may have crossed paths without even knowing it! I lived on the Upper West Side for many, many years, and watched all my favorite restaurants close. Only the trendy, lousy-food ones survived. Seems like mediocrity continues to win out over quality in so many things today, but that's another story.
and the standard one with chicken, chorizo, seafood, etc. Outstanding. Also, the roast pig and shredded beef (those were the days I ate more meat), were amazing. Even the rice and black beans were the best I ever tasted. Even a simple dish like broiled red snapper with garlic butter turned out delicious. And the fried bananas, and the corn tamales - I could go on and on. Nothing could rival that restaurant for Cuban food. And for dessert, I always had natilla with cafe con leche. Fantastic! This was the original Victor's, and a neighborhood landmark. And all the same waiters were there FOREVER. I never had any desire to try the one on 52nd St, and I can see I was right from your DD and DH's review of it - Too bad that was the one that survived. I was soooo sad when Victor's closed.
Ya know, I only lived a few blocks from there - we may have crossed paths without even knowing it! I lived on the Upper West Side for many, many years, and watched all my favorite restaurants close. Only the trendy, lousy-food ones survived. Seems like mediocrity continues to win out over quality in so many things today, but that's another story.