X-From_: eat-lf-errors@lists.best.com Sat Apr 19 04:00:16 1997
From: eat-lf-errors@lists.best.com
Date: Fri, 18 Apr 1997 21:00:17 -0700 (PDT)
Subject: Digest eat-lf.v097.n103
BestServHost: lists.best.com
Sender: eat-lf-errors@lists.best.com
To: eat-lf@lists.best.com
-------------- BEGIN eat-lf.v097.n103 --------------
001 - marciaf@juno.com (Marcia - Need low cholesterol sandwich filling ideas
002 - Reggie Dwork <reggie@regg - Re: elf: recipe request: Popeye's Red Beans and Rice
003 - Arlene Schiffman <arlenes - RE: recipe request: Popeye's Red Beans and Rice
004 - <ebburtis@ix.netcom.com> - Low Fat Bread Machine Recipe
005 - "Mary (Jackie) Kuscher" < - Herbs
006 - Farrow <farrow@ix.netcom. - Re: elf: Herbs
007 - dfw@bellcore.com (Doris W - elf: Herbs
008 - "Rund, Sharen" <RUNDSAB@a - RE: food for grandparents' visit
009 - "Deborah Kirwan" <dkkirwa - Re: elf: food for grandparents' visit
010 - Nicki Eger <eger@sled.gsf - quickies and herbs
--------------- MESSAGE eat-lf.v097.n103.1 ---------------
From: marciaf@juno.com (Marcia A Fasy)
Subject: Need low cholesterol sandwich filling ideas
Date: Thu, 17 Apr 1997 22:55:00 EDT
I would like to have some low fat and low cholesterol sandwich filling
recipes. I think suggestions for interesting lunches very hard to find.
Finally found the recipe I couldn't locate last summer when the garden
was full of tomatillos. I saw the chef prepare this on TV and wrote down
what I thought he did.
We enjoyed it very much.
Marcia
* Exported from MasterCook *
Corn & Tomatillo Soup
Recipe By : Mission at Turtle Creek (as seen on TV demo)
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups tomatillos -- chopped
1 1/2 cups onion -- chopped
2 cloves garlic -- minced
1 teaspoon margarine
3 1/2 cups frozen corn -- thawed
1 cup frozen green peas -- thawed
1 cup chicken broth
1 tablespoon cilantro
Add
3 cups chicken broth
4 oz green chili peppers -- chopped
1/4 cup whole kernel corn, frozen -- thawed
1/4 cup chopped spinach
1 teaspoon sugar
Saute tomatillos, onion and garlic in margarine five minutes. Remove to
food processor and add the next four ingredients. Puree to chunky.
Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a
little chopped spinach, a little whole kernel corn, 1 t sugar. Serve
topped with a dollop of NF sour cream.
Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg
cholesterol
- - - - - - - - - - - - - - - - - -
--------------- MESSAGE eat-lf.v097.n103.2 ---------------
From: Reggie Dwork <reggie@reggie.com>
Subject: Re: elf: recipe request: Popeye's Red Beans and Rice
Date: Fri, 18 Apr 1997 00:06:25 -0700
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
In-Reply-To: <199704171616.JAA03531@lists1.best.com>
If it is over the limits please send it privately to Kim or post it with
the corrections to make it meet the eat-lf guidelines.
Thanks,
Reggie
At 12:13 PM 4/17/97 EDT, kedmunds@juno.com wrote:
>Could someone please post a copy of Popeye's Red Beans and Rice recipe?
>A close friend really wants it--she's trying to improve her family's
>eating habits so we're going to do a fat makeover on it. (Her family eats
>it at the restaurant and foodwise they're a difficult bunch.)
>
>TIA,
>
>Kim
--------------- MESSAGE eat-lf.v097.n103.3 ---------------
From: Arlene Schiffman <arlenes@holly.colostate.edu>
Subject: RE: recipe request: Popeye's Red Beans and Rice
Date: Fri, 18 Apr 1997 01:39:08 -0600
Here are all the Popeye's recipes that I have...
Arlene
MM: Popeye's Dirty Rice
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Dirty Rice
Categories: Side dish, Copycat
Yield: 1 Recipe
1 lb Spicy bulk breakfast sausage
14 oz Can clear chicken broth
1/2 c Long-grain rice
1 ts Dry minced onion
Brown sausage in skillet until pink color disappears,
crumbling with fork. Stir in broth, rice and minced
onion. Simmer gently, covered, 18 to 20 minutes or
until rice is tender and most of broth is absorbed.
Source: Gloria Pitzer's Make Alike Recipes.
-----
MM: Popeye's Red Beans and Rice
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Red Beans and Rice
Categories: Copycat
Yield: 6 Servings
Van geffen vghc42a
1 c Uncle Ben's long grain; rice
2 cn Red chili beans in chili; gr
1 ts Chili powder
1/4 ts Cumin
Dash garlic salt
In saucepan heat beans without letting it boil and
stir in chili powder, cumin and garlic salt. When
piping hot, spoon chili mixture into 6 small dishes,
adding a few tb of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired. 270 cal,
5.9 gr fat, 60% fat. Source: Gloria Pitzer, Bob
Allison's Ask Your Neighbor Newsletter (wrv)
-----
MM: Popeye's Favorite Snack
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Favorite Snack
Categories: Appetizers, Favorites
Yield: 12 Servings
10 oz Pkg frozen spinach
1 c Seasoned stuffing mix
-crushed to crumbs
1/3 c Parmesan cheese
3 Eggs; beaten
1 Onion; chopped
4 tb Margarine; melted
Preheat oven to 350. Cook spinach according to package
directions and drain well. Combine spinach with
remaining ingredients, mixing well. Roll into
walnut-sized balls. Bake at 350 on ungreased cookie
sheet for 20 minutes. These can be frozen before
cooking. Without thawing, bake at 350 for 30 minutes.
Serve hot or cold. Fun in lunches.
From The Please Touch Cookbook
Mickey Forster AWXP96A
-----
MM: Popeye's Biscuits
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Biscuits
Categories: Breads, Copycat
Yield: 8 servings
-----waldine van geffen
-vghc42a-----
2 c Bisquick
2 tb Sour cream
1/2 c Club soda
1 ts Sugar
Mix ingredients together well until smooth. Dip hand
into just enough more Bisquick that you'll knead dough
until elastic, like bread dough. Shape into 4 patties
each 1" thick, placing close together in greased
baking pan. Bake 450~ 18 to 20 minutes or until golden
brown and doubled in size.
Cool in pan or rack 10 minutes.
-----
MM: Popeye's Biscuits #2
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Biscuits #2
Categories: Breads, Copycat
Yield: 1 servings
Dabbs (rfnr19b)
4 c Pioneer biscuit mix
8 oz Sour cream
6 oz 7-up
Cut sour cream in biscuit mix, add 7-up. Roll on
floured surface. Cut or shape with hands. Bake 6 to 8
minutes at 400~. (wrv)
-----
MM: Popeye's Fried Chicken
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Fried Chicken
Categories: Copycat, Poultry
Yield: 1 servings
-----waldine van geffen
-vghc42a-----
3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian salad dressing mix
--- powder
1 1 1/2 ozs onion soup mix
1 1/2 oz pk spaghetti sauce
-mix
3 tb Sugar
3 c Corn flakes; crush slightly
2 Eggs; well beaten
1/4 c Cold water
4 lb Chicken; cut up
Combine first 9 ingredients in large bowl. Put the
cornflakes into another bowl. Put eggs and water in a
3rd bowl. Put enough corn oil into a heavy roomy
skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~.
Dip chicken pieces 1 piece at a time as follows:
1-Into dry coating mix. 2-Into egg and water mix.
3-Into corn flakes. 4-Briskly but briefly back into
dry mix. 5-Drop into hot oil, skin-side-down and brown
3 to 4 minutes on medium high. Turn and brown other
side of each piece. Don't crowd pieces during frying.
Place in prepared pan in single layer, skin-side-up.
Seal in foil, on 3 sides only, leaving 1 side loose
fro steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the
coating. Serves 4. Leftovers refrigerate well up to 4
days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in
covered container up to 2 months. Source: Gloria Pitzer
-----
MM: Spinach Lasagna (Popeye's)
---------- Recipe via Meal-Master (tm) v8.05
Title: Spinach Lasagna (Popeye's)
Categories: Italian, Pasta, Vegetarian, Eat-lf mail
Yield: 6 servings
12 lasagna noodles
2 TB water
1 md onion -- chopped
1 clove garlic -- minced (1 to
2 )
1 cn tomato sauce -- (8 oz)
1 cn tomato paste -- (6 oz)
3/4 c water
1 TB beef bouillon
1 ts sugar
1/2 ts dried basil
1/2 ts dried oregano
1/8 ts pepper
12 oz fresh spinach -- (about 4
: cups) **
2 c nonfat cottage cheese
2 eggs -- or equivalent
3 c nonfat mozzarella cheese --
: shredded; (12 oz)
1/3 c grated Parmesan cheese
(serves 6)
1. Cook noodles in boiling water. Drain and rinse in
cold water. Set aside. Combine water, onion and garlic
in a 1 1/2 quart microwave-safe bowl.
2. Microwave (high), uncovered, 3-3 1/2 minutes or
until tender, stirring once. Stir in tomato sauce and
paste, water, bouillon, sugar, basil, oregano and
pepper. Cover with plastic wrap.
3. Microwave (high) 8-9 minutes or until mixture boils
several minutes, stirring once. Set aside.
4. Wash spinach and remove large stems. Place in 2
quart microwave bowl. Cover with plastic wrap.
5. Microwave (high) 3 1/2-4 minutes or until steaming
hot. Drain well by pressing leaves to drain juices.
Chop coarsely. Stir in cottage cheese and eggs.
6. To assemble, layer half the noodles in a 12x8"
baking dish. Top with 1/2 the sauce mixture, 1.5 cups
mozzarella cheese, half the spinach mixture, rest of
the noodles, rest of the spinach, rest of cheese, rest
of sauce. Cover with waxed paper.
7. Microwave (high) 5 minutes. Then microwave
(medium-high, 70%) 12-15 minutes or until heated in
center (150-160 degrees). Remove waxed paper. Sprinkle
with Parmesan cheese.
8. Microwave (high) uncovered 3-4 minutes or until
cheese is melted. Let stand 5-10 minutes before
cutting.
** Frozen chopped spinach can be substituted for
fresh. Use a 10 oz package and microwave in package 3
1/2 - 4 1/2 minutes or until thawed. Omit cooking in
Step 5
Last time I made this, I used prepared spaghetti
sauce. Works just fine. I used about 2 1/2 cups.
Recipe By : Microwave Cooking Lite (Sharon Badian)
-----Original Message-----
From: kedmunds@juno.com [SMTP:kedmunds@juno.com]
Sent: Thursday, April 17, 1997 10:14 AM
To: eat-lf@lists.best.com
Subject: elf: recipe request: Popeye's Red Beans and Rice
Could someone please post a copy of Popeye's Red Beans and Rice recipe?
A close friend really wants it--she's trying to improve her family's
eating habits so we're going to do a fat makeover on it. (Her family eats
it at the restaurant and foodwise they're a difficult bunch.)
TIA,
Kim
*Info* To post directly to list: <eat-lf@lists.best.com>
*Info* For admin problems: <eat-lf-owner@lists.best.com>
*Info* Archives: <http://www.reggie.com/ftp/archives/eat-lf>
*Info* To unsub send to: <eat-lf-request@lists.best.com>
*Info* unsubscribe
--------------- MESSAGE eat-lf.v097.n103.4 ---------------
From: <ebburtis@ix.netcom.com>
Subject: Low Fat Bread Machine Recipe
Date: Fri, 18 Apr 97 07:04:40 -0500
MIME-Version: 1.0
Content-Type: text/plain; charset="US-ASCII"
Samara this one's for you. I've got a cookbook in Master Cook with
around 400 bread machine recipes. As I try the low fat ones I'll send
them in if they are any good. This one is pretty tasty. The recipe
gives ingredients in the directions for a smaller loaf that is more
thoroughly cooked. It came out a bit dry in my machine. I think next
time I will make the larger loaf as listed in the ingredients.
Betsy Burtis
Derry, NH
* Exported from MasterCook Mac *
Brown Breakfast Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Brown Tried
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Whole wheat flour
1 tsp Baking soda
1 tsp Ground ginger
1 tsp Ground cinnamon
1 tsp Allspice
1 dash Salt
1 c 1% low-fat milk
1/4 c honey -- plus
1 tbsp honey
1/4 c Molasses
1/2 c Raisins
1 tbsp Orange marmalade
Put all ingredients in order listed; select Sweet Bread or Quick Bread>>
and push start. SPECIAL NOTE: This is not a yeast bread and does not rise
very high. The center of this may remain doughy but rest is good. You can
also reduce to 1 1/2 flour, 3T honey,3T molasses, 6 T raisins, 2 T
marmalade, 3/4 cup milk. Spices remain same. It makes a smaller loaf but
will be fully cooked.
- - - - - - - - - - - - - - - - - -
Per serving: 102 Calories; 0g Fat (4% calories from fat); 2g Protein; 24g
Carbohydrate; 1mg Cholesterol; 107mg Sodium
--------------- MESSAGE eat-lf.v097.n103.5 ---------------
From: "Mary (Jackie) Kuscher" <pywaket@drakes.mv.com>
Subject: Herbs
Date: Fri, 18 Apr 1997 08:55:24 -0400
MIME-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
I want to thank everyone for responding to my plea about choosing
3 herbs. I've sat here and read them all and mostly a smile is on
my face - why? Well, I think now I've gotten myself convinced I
need 2 pots <G> My original plan was to try and just have one pot
to take back and forth from my home here in New Hampshire to my
cottage in Maine whenever I can get there (not rented) so was
trying to keep it simple. Simple just isn't going to work I think :-)
Think right now I'll have one pot for just rosemary because I will
probably use that a lot, then the other pot for basil and -- well,
here I go - can't decide - lemon thyme or garlic are on my mind right
now - think it will be the lemon thyme.
Anyway, thanks to all of you - I do appreciate your feedback - the thing
is that most of you actually picked about the same stuff - same as I
started off with - interesting isn't it!!
Jackie
--------------- MESSAGE eat-lf.v097.n103.6 ---------------
From: Farrow <farrow@ix.netcom.com>
Subject: Re: elf: Herbs
Date: Fri, 18 Apr 1997 05:53:18 -0700
MIME-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
References: <199704171738.KAA14997@lists1.best.com>
Mary asked what 3 herbs to plant in a pot.
I would plant the annuals - My basils and cilantro do better in pots
than in the ground. So - two kinds of basil and cilantro is my vote.
And so yummy - right now am hungry for veggie pizza with big leaves of
basil on it.
Shirley Anne in San Jose, CA U.S.
--------------- MESSAGE eat-lf.v097.n103.7 ---------------
From: dfw@bellcore.com (Doris Woods)
Subject: elf: Herbs
Date: 18 Apr 1997 9:33 EDT
>>Mary asked what 3 herbs I would plant in a pot:
>Chives (can't live without them, easy to grow and perennial)
>Parsley (again, can't live without it)
>Oregano (love it fresh in bread, on pizza, in salad, etc. and also a
perennial)
First I would have to ask how big a pot? If your doing a wooden
barrel half then Perennials are ok because you will have enough
growing room for them for the next couple of years. If thats
where your heading you also have to take into consideration your
zone. If you are in a more temperate zone and have very cold winters
than perennials like Oregano, Chives, Thymes, Marjoram etc, are a good choice.
If in a more warmer climate than Rosemary will do well with the others
as well as a Bay Leaf tree.
If your considering a smaller pot than I would stick with things like
Basil, Rosemary (Grows straight up) maybe parsley. (Have to bring Rosemary
in before first frost)
The things that can overtake a pot or a garden if your not careful:
Cilantro, Dill, Parsley, Lavender, Chives (Regular and Garlic), Anise,
and Fennel. Fennel and Dill can grow to about 5 feet and you have to
clip them before they go to seed or you can lose the whole garden
to them. Found this out the hard way. :-) Now that I'm in an apt I have
a very large Pot Garden with everything from Herbs to Minature Roses.
It's hard work keeping the bugs and disease from attacking them but
on a warm summer evening looking at everything is reward enough.
This year I'm going to try Tomatoes.
Good Luck
Doris
--------------- MESSAGE eat-lf.v097.n103.8 ---------------
From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com>
Subject: RE: food for grandparents' visit
Date: Fri, 18 Apr 1997 07:45:00 -0800
does it all have to be stickly veggie?
how about some grilled chicken breasts - use lo/no fat Italian dressing for
marinade then grill or broil them -
at the same time you could do up some zucchini (smaller ones) - trim ends &
cut in 1/2 lengthwise - spray all over w/butter or olive oil pam - sprinkle
all over w/seasonings (I make a mix of granulated garlic, onion powder,
celery seed, black pepper, paprika, parsley, sesame seeds & keep it in a
container so I can shake it on almost everything) - grill or broil the zukes
on both sides
also, for the potato lovers, baked or grilled/broiled potatoes like the zukes
are good - for a change - cut the potatoes in 1/2 lengthwise, then in 1/2
again and slice thin, then arrange in microwave or oven casserole as follows:
spray pan w/pam, one layer of potato slices, one layer of lo/nofat cheese or
sprinkle w/molly mcbutter-type flavoring (the garlic or cheese ones would be
great), repeat layers of potatoes & cheese or seasonings topping off w/last
layer of cheese or seasonings - microwave 5 min, test for doneness, cook till
potatoes are soft / or bake in 350 oven 30 minutes or until potatoes are
cooked - the moisture built up from the potatoes will make a nice "coating"
for the potatoes and almost taste like potatoes au gratin
serve a fresh salad
----------
From: Jenny Herl
Sent: Friday, April 18, 1997 7:20 AM
To: Rund, Sharen; eat-lf
Subject: elf: food for grandparents' visit
To: eat-lf; Rund, Sharen
On Wed, 16 Apr 1997, Sarah S. Fuller wrote:
>Ok, here's my dilemma. My grandparents (both of which have suffered
>heart attacks) plan to visit my family as we move into our new home. I am
>anxious to convert them to a more healthful diet. I would like to show
>them how simple and easy vegetarian low fat dishes can be to make. Can
>anyone share any very simple and tasteful receipes with me? I am
>particularly anxious to get receipes similar to food they may be used to
>(i.e. simple, midwestern cooking).
--------------- MESSAGE eat-lf.v097.n103.9 ---------------
From: "Deborah Kirwan" <dkkirwan@creighton.edu>
Subject: Re: elf: food for grandparents' visit
Date: Fri, 18 Apr 1997 13:11:59 +0000
MIME-Version: 1.0
Content-Type: text/plain; charset=US-ASCII
Content-Transfer-Encoding: 7BIT
Well, Jenny, I wish you luck. This isn't going to be easy. They
have spent a lifetime eating a certain type of food, and that's not
easy to change, especially if they are not motivated to change. The
main problem with giving them low-fat versions of the foods they are
used to eating is that they will miss the taste of the fat in those
foods. I'm always disappointed when I try something that's a low-fat
makeover of a favorite food--cheese soup is a great example. Low-fat
cheese soup just doesn't do it when your mouth is all set for regular
cheese soup. What works best for me is to make entirely new dishes
that taste wonderful, and because I'm not expecting them to taste
like something else, I'm perfectly happy with them. Now, this works
well for me because I have a very adventurous sense of taste. It
doesn't sound like your grandparents do. That is why I am concerned
that this project may have problems. I would suggest that you not
set your expectations too high. If you can introduce them to one or
two healthy dishes that they like, you will have accomplished
something.
That said, do they like Italian food? A nice vegetable lasagne made
with low-fat cheeses can taste like a real meal, even to people who
like country food. Normally, lasagne isn't the easiest dish to make,
but I make mine with uncooked lasagne noodles (just add a little
extra water to the sauce) and a jar of low-fat spaghetti sauce. My
favorite type of vegetable lasagne is one where you roast the
vegetables in the oven first, and then incorporate them into the
lasagne. Here's the recipe:
* Exported from MasterCook *
Roasted Vegetable Lasagne
Recipe By : eat-lf
Serving Size : 9 Preparation Time :0:00
Categories : Dairy Italian
Low Fat/Low Cal Main Dishes
Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bell peppers -- red or green, diced
1 each carrot -- cut into matchsticks
2 medium zucchini -- cut into half moons
1 medium eggplant -- cubed
1 medium onion -- sliced
2 teaspoons olive oil
ground black pepper
6 cloves garlic
------------------------------------------
1 teaspoon olive oil
1/2 pound mushrooms -- sliced
1/2 pound spinach -- cut into strips
ground black pepper
salt
------------------------------------------
8 ounces lasagna noodles -- 9 noodles
1/2 pound ricotta cheese, non-fat
8 ounces mozzarella cheese -- shredded
1/2 cup Parmesan cheese -- grated
16 ounces spaghetti sauce, 5Bros tom/basil
salt and pepper
2 tablespoons fresh basil
2 tablespoons fresh parsley
The Vegetables:
Preheat oven to 400 degrees. Toss the peppers, carrot, zucchini,
eggplant, and onion in the oil and pepper. Spread on baking sheet.
Put foiled wrapped garlic in the corner of the pan. Bake for 30
minutes and then stir. Bake 15 minutes more. Squeeze baked garlic
into the vegetables, add minced basil and salt. Set aside.
The Spinach Layer: Fry mushrooms in oil until they start to brown.
Add the spinach, salt and pepper, and cook until spinach wilts and
liquid is evaporated. (I use frozen chopped spinach (10 ounces);
thaw and squeeze out water before adding to pan.)
To Assemble:
Cook 3 noodles until very al dente. Spoon a little sauce into a 9x13
baking dish. Lay the 3 noodles down in the dish. Cover with 1/3
remaining sauce, then spinach and mushrooms. Place spoonsful of
ricotto over the spinach layer. Sprinkle with a little of the grated
parmesan.
Meanwhile cook 3 more noodles and place in dish. Cover with another
1/3 of sauce, the roasted vegetable mixture, and 1/2 of the
mozzarella.
Cook last three noodles and place in pan. Add remaining sauce,
remaining mozzarella, and remaining parmesan. Add about 1/4 cup
water or dry wine. Cover pan with aluminum foil and bake at 400
degrees F for 30 minutes. Remove foil and bake another 15 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Noodles do not have to be parboiled. Place in dish,
uncooked, and add a little more water or wine before cooking.
***************************************************
Deborah Kirwan
Associate Director of Technical Services & Communications
Creighton University
kirwan@creighton.edu (402)280-2258
***************************************************
--------------- MESSAGE eat-lf.v097.n103.10 ---------------
From: Nicki Eger <eger@sled.gsfc.nasa.gov>
Subject: quickies and herbs
Date: Fri, 18 Apr 1997 15:21:39 -0400 (EDT)
MIME-Version: 1.0
Content-Type: text/plain; charset=US-ASCII
Content-Transfer-Encoding: 7bit
Hi my 3 herbs would be basil, basil and oh yes, basil-however, for more
variety, I might also add mint and rosemary. Careful with mint, it may try to
take over your pot if you plant them together.
Some quickies at our house:
-Healthy choice kielbasa or smoked sausage on a roll (nuked or heated in a pan)
with peppers and onions
-Fat-free chicken patties (I think Tyson's or butterball makes them) with
vidalia onion relish on a roll
-tortilla roll-ups-use any cold cut meat, my fav it smoked turkey, ff cream
cheese, a sprinkle of parmesan and sprouts and roll up
-cinnamon tortilla- a spray of ICBINB and cinnamon sugar, warmed for 10 sec
in microwave
-bananas and ff or lf sourcream, with a touch of cinnamon and nutmeg
-nuked potato with ff vegetarian chili on top
-yogurt with bananas sliced in
-bagels with canned pumpkin that's been sweetened with a little sugar, cinnamon
and nutmeg (this is wonderful!!!)
-fruit drizzled with honey and lf granola or grape nuts
-tomato sandwich in the summer, with ff cream cheese or mayo and a little
garlic salt and pepper
--------------- END eat-lf.v097.n103 ---------------
*Info* To post directly to list: <eat-lf@lists.best.com>
*Info* For admin problems: <eat-lf-owner@lists.best.com>
*Info* Archives: <http://www.reggie.com/ftp/archives/eat-lf>
*Info* To unsub send to: <eat-lf-request@lists.best.com>
*Info* unsubscribe
|
