Tuesday, July 31, 2012

Good eats

Yay! I finally found the determination to sign up for Weight Watchers. I have high hopes for my old clothes :)
I have been eating lots of this:

this:
this:
this:
 and mostly this:
In case you are interested, here are the recipes:
Watermelon salad: 1 watermelon, diced; 1 sweet onion, cut into rings; 4 ounces crumbled feta cheese; mix together 1/4 cup red wine vinegar, salt, pepper, 1/2 cup extra-virgin olive oil and 2 tablespoons chopped fresh mint; pour over salad and toss gently (found here).
Strawberry goat cheese salad: lettuce mix, cut strawberries, crumbled goat cheese, drizzle of olive oil,  drizzle of white balsamic vinegar, salt and pepper.
Seafood mix with asparagus (or pasta): Trader Joe's seafood mix, 1/2 stick butter, 1+1/2 teaspoons crushed garlic, 1 tablespoon green peppercorns, 1 tablespoon fresh oregano, 1 tablespoon fresh thyme, 1 tablespoon fresh parsley, 1 teaspoon cumin, 1/2 teaspoon chilli powder, salt, pepper and 2 tablespoons lemon juice.  Melt butter in a pan and add the seafood mix; cooking until shrimp are pink. Add spices, herbs, peppercorns and keep cooking, add lemon juice. Serve over steamed asparagus or spinach fettucini (this dish was inspired by this one).
Zucchini carrot souffle: Melt 1 tablespoon butter in a big pan, spray some oil and sautee 1/4 cup chopped onion and 1/4 cup chopped green onions until translucent. Add 3 cups of grated zucchini and 2 cups of grated carrots. When the zucchini start releasing water, add 1 tablespoon chicken stock powder and 2 tablespoons chopped fresh oregano, and cook until all the water evaporates. Let it cool down. Beat 3 egg whites until stiff, then carefully add 3 egg yolks and finally the vegetable mix, salt and pepper. Pour into a baking dish covered with spray oil, sprinkle with 2 tablespoons grated Parmesan cheese and cook at 350F for 30 minutes (found here).
Baby cheeks: Feed unlimited supply of milk and love to baby.
I would love to know if you try any of these.
Cheers and bon appetit,

Gaby

1 comment:

  1. Me encanta el molde de corazon para el souffle. Gracias por el link a la receta!

    ReplyDelete