Boo’s Kiwi and Mango Salad
INGREDIENTS (Nutrition)
* 2 kiwis, peeled and chopped
* 2 small mangos – peeled, seeded, and diced
* 1 large red bell pepper, chopped
* 1 large green bell pepper, chopped
* 1/2 cup sweet corn
* 1/4 cup French dressing
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DIRECTIONS
1. Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.
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DIRECTIONS
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Frogmore Stew
I’ve been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
INGREDIENTS (Nutrition)
* 6 quarts water
* 3/4 cup Old Bay Seasoning TM
* 2 pounds new red potatoes
* 2 pounds hot smoked sausage links, cut into 2 inch pieces
* 12 ears corn – husked, cleaned and quartered
* 4 pounds large fresh shrimp, unpeeled
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DIRECTIONS
1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Pineapple Barbecued Shrimp Skewers
This recipe serves: 4
Ingredients
1/4 cup barbecue sauce
1/2 cup pineapple juice
2 tablespoons lime juice
2 tablespoons chopped, fresh cilantro leaves
1 pound large shrimp, peeled and deveined
1 ripe pineapple, peeled, cored and sliced into 2-inch chunks
4 metal or bamboo (soaked in water) skewers
Cooking Instructions
1. In a mixing bowl, combine the barbecue sauce, pineapple juice, lime juice and cilantro. Pour half of the pineapple-barbecue sauce mixture into a resealable bag, add the shrimp and marinate for 15 to 30 minutes. (Reserve the remaining sauce mixture for basting and serving.)
2. Preheat the grill to medium-high.
3. Remove the shrimp from the marinade, discarding the leftover marinade. Skewer the shrimp and pineapple onto the skewers. Grill the skewers on both sides until the shrimp are just cooked through, about 3 to 4 minutes per side. While the skewers are cooking, brush them with some of the reserved sauce.
4. Serve the skewers with the extra pineapple-barbecue sauce for dipping.
Serving Size: 1/4 pound of shrimp plus pineapple
For the ratatouille pizza:
1/2 cup olive oil
2 to 3 Japanese eggplants, sliced 1/2-inch thick
or 1 large, regular eggplant, peeled and sliced 1/2-inch thick
2 small zucchinis, sliced 1/2-inch thick
salt to taste
freshly ground black pepper to taste
2 peppers, red or green or both, sliced 1/4-inch thick
2 small red onions, sliced
1 cup mushrooms, sliced 1/4-inch thick
1 tablespoon finely minced garlic mixed with 2 tablespoons olive oil
1/2 cup tomato puree
1 cup shredded mozzarella cheese
1/4 cup basil, cut into thin strips
2 teaspoons chopped thyme
1/4 cup grated Parmesan cheese
For the dough:
1Dissolve the yeast and sugar with the warm water. Stir in the 1/2 cup flour and let this mixture rest in a warm place until bubbly. Put the rest of the flour in the bowl of an electric mixer fitted with the dough hook attachment. Make a well in the center and add the bubbly dough mixture, salt, olive oil and water. Mix on low to combine. Continue mixing until the dough leaves the sides of the bowl clean. Turn out into an oiled bowl and let rest, covered with plastic wrap in a warm place until doubled in size.
(The pizza dough can be made a day in advance and stored in the refrigerator. Just allow enough time for it to come to room temperature for easy stretching.)
4. Turn dough onto a lightly floured surface and punch down. Form into 24 balls and let them rest under a cloth for 30 minutes longer.
5. Preheat the oven to 475°F.
6. Roll each piece of dough into a circle about 4-inches in diameter. Brush the pizza rounds with garlic oil and spread with tomato puree. Sprinkle the mozzarella cheese over the tomato puree. Now distribute the seasoned vegetables.
7. Bake 12 to 15 minutes, or until golden. Sprinkle pizza with herbs and Parmesan cheese. Serve at once.
Actually, you don’t need to diet in fact in order to lose weight, the only diet which definitely worked for me is wu-yi tea, it can be seen in the resource box underneath, they have a small number of free trials left, it was reported in Reader’s Digest and USA Today. I shed twenty pounds, it definitely does work!
thisistakingforever00
Boo’s Kiwi and Mango Salad
INGREDIENTS (Nutrition)
* 2 kiwis, peeled and chopped
* 2 small mangos – peeled, seeded, and diced
* 1 large red bell pepper, chopped
* 1 large green bell pepper, chopped
* 1/2 cup sweet corn
* 1/4 cup French dressing
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* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.
Catherine’s Spicy Chicken Soup
INGREDIENTS (Nutrition)
* 2 quarts water
* 8 skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 2 tablespoons dried parsley
* 1 tablespoon onion powder
* 5 cubes chicken bouillon
* 3 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, chopped
* 1 (16 ounce) jar chunky salsa
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (14.5 ounce) can whole peeled tomatoes
* 1 (10.75 ounce) can condensed tomato soup
* 3 tablespoons chili powder
* 1 (15 ounce) can whole kernel corn, drained
* 2 (16 ounce) cans chili beans, undrained
* 1 (8 ounce) container sour cream
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* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Frogmore Stew
I’ve been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
INGREDIENTS (Nutrition)
* 6 quarts water
* 3/4 cup Old Bay Seasoning TM
* 2 pounds new red potatoes
* 2 pounds hot smoked sausage links, cut into 2 inch pieces
* 12 ears corn – husked, cleaned and quartered
* 4 pounds large fresh shrimp, unpeeled
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Pineapple Barbecued Shrimp Skewers
This recipe serves: 4
Ingredients
1/4 cup barbecue sauce
1/2 cup pineapple juice
2 tablespoons lime juice
2 tablespoons chopped, fresh cilantro leaves
1 pound large shrimp, peeled and deveined
1 ripe pineapple, peeled, cored and sliced into 2-inch chunks
4 metal or bamboo (soaked in water) skewers
Cooking Instructions
1. In a mixing bowl, combine the barbecue sauce, pineapple juice, lime juice and cilantro. Pour half of the pineapple-barbecue sauce mixture into a resealable bag, add the shrimp and marinate for 15 to 30 minutes. (Reserve the remaining sauce mixture for basting and serving.)
2. Preheat the grill to medium-high.
3. Remove the shrimp from the marinade, discarding the leftover marinade. Skewer the shrimp and pineapple onto the skewers. Grill the skewers on both sides until the shrimp are just cooked through, about 3 to 4 minutes per side. While the skewers are cooking, brush them with some of the reserved sauce.
4. Serve the skewers with the extra pineapple-barbecue sauce for dipping.
Serving Size: 1/4 pound of shrimp plus pineapple
For the ratatouille pizza:
1/2 cup olive oil
2 to 3 Japanese eggplants, sliced 1/2-inch thick
or 1 large, regular eggplant, peeled and sliced 1/2-inch thick
2 small zucchinis, sliced 1/2-inch thick
salt to taste
freshly ground black pepper to taste
2 peppers, red or green or both, sliced 1/4-inch thick
2 small red onions, sliced
1 cup mushrooms, sliced 1/4-inch thick
1 tablespoon finely minced garlic mixed with 2 tablespoons olive oil
1/2 cup tomato puree
1 cup shredded mozzarella cheese
1/4 cup basil, cut into thin strips
2 teaspoons chopped thyme
1/4 cup grated Parmesan cheese
For the dough:
1Dissolve the yeast and sugar with the warm water. Stir in the 1/2 cup flour and let this mixture rest in a warm place until bubbly. Put the rest of the flour in the bowl of an electric mixer fitted with the dough hook attachment. Make a well in the center and add the bubbly dough mixture, salt, olive oil and water. Mix on low to combine. Continue mixing until the dough leaves the sides of the bowl clean. Turn out into an oiled bowl and let rest, covered with plastic wrap in a warm place until doubled in size.
(The pizza dough can be made a day in advance and stored in the refrigerator. Just allow enough time for it to come to room temperature for easy stretching.)
4. Turn dough onto a lightly floured surface and punch down. Form into 24 balls and let them rest under a cloth for 30 minutes longer.
5. Preheat the oven to 475°F.
6. Roll each piece of dough into a circle about 4-inches in diameter. Brush the pizza rounds with garlic oil and spread with tomato puree. Sprinkle the mozzarella cheese over the tomato puree. Now distribute the seasoned vegetables.
7. Bake 12 to 15 minutes, or until golden. Sprinkle pizza with herbs and Parmesan cheese. Serve at once.
July 7th, 2010 at 4:59 PMsmart girl
Salad….you can pre cut lettuce and pre cook chicken. Then buy fat free dressings and enjoy.
July 7th, 2010 at 4:59 PMCameron T
Actually, you don’t need to diet in fact in order to lose weight, the only diet which definitely worked for me is wu-yi tea, it can be seen in the resource box underneath, they have a small number of free trials left, it was reported in Reader’s Digest and USA Today. I shed twenty pounds, it definitely does work!
July 7th, 2010 at 4:59 PMBianca D
I eat some lettuce dressed in salsa topped with a veggie patty for dinner *^_^*
July 7th, 2010 at 4:59 PM