Recipes for the week….

Recipe #1 was a new I tried this week while recipe #2 is a new one I found this today that I would like to try.

My wife (A) and I bought a couple of large bins of salad….Well with that in mind this week when we made our menu for the week we wanted to use the salad as much as possible….I simply suggested a bean salad…With a puzzled look she asked what I was talking about.  So here is what we did…..

What you need: Mixed green organic salad, three different beans (black beans, kidney beans & white beans), shredded Cheddarcheese, tortilla and some Catalina dressing. 

Well the Tuesday night I decided to give it a try.  I drained the beans all together in a strainer.  I mixed them up and rinsed them off.  I went ahead and took a couple tortillas and baked them into bowl shapes in the oven we have some  tortilla bowl baking dishes.  In my new bowls I added salad and cheese.  I cover the top of the salad with the beans….

(A) was very sceptical about this salad but in she ended up loving it and mentioned she wanted to add this the normal meal rotation….I have to admit that it was damn good and easy to make….

 Ok so the new recipe that I just stumbled into but it sounds good is for Garlic Parmesan Green Beans.  I found this on Organic Valley Farms web page who seems to have a lot of good recipes.

Prep Time: 0:10Total Time: 0:20Servings: 4
3 tablespoons Organic Valley Salted Butter
2 tablespoons extra virgin olive oil
2 cloves fresh garlic (peeled and minced – add more if you desire)
4 cups green beans (cut into pieces – fresh or frozen)
sea salt and black pepper (to taste)fresh lemon juice (to taste)
1/2 cup Organic Valley Shredded Parmesan Cheese (or to taste)
In a large skillet over medium heat, melt butter with extra virgin olive oil. Add fresh minced garlic and saute until lightly browned, stirring frequently (2-3 minutes).
Add green beans, and toss to coat. Season with sea salt and pepper, and add a splash of fresh lemon juice. Saute until green beans are desired tenderness, about 8-10 minutes.Transfer to serving bowl and toss with shredded Parmesan cheese. Adjust spices if needed, and serve with your favorite baked tofu, chicken or fish.
Nutrition Information:
214 Calories, 14g Fat (60.8% calories from fat), 13g Protein, 8g Carbohydrate, 4g Dietary Fiber, 22mg Cholesterol, 378mg Sodium.

©2008 Organic Valley

 Doesn’t it sound great…..I love that it is so high in protein with low carbs it is….

Perhaps I will try it this weekend….I did get a new charcoal BBQ this past week that I plan on trying out ASAP…

Published in: on June 12, 2008 at 8:31 pm  Leave a Comment  
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