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| 25 new of 253 responses total. |
slynne
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response 205 of 253:
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May 18 17:01 UTC 2011 |
Yeah, so far I've liked everything I've gotten there. They have lots of
healthy choices too.
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mary
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response 206 of 253:
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May 24 17:31 UTC 2011 |
Last night I made this recipe for baked fish. It was fast, uber easy and
tasty. I made it as suggested.
http://tinyurl.com/3mox96m
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mary
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response 207 of 253:
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Jun 9 11:27 UTC 2011 |
Boneless & skinless chicken breasts get a nice treatment here:
http://tinyurl.com/4xukwo8
I made this last night and it was quick and delicious. I did use 1 Tbsp.
each butter and olive oil for the initial step where the chicken is
cooked. I find spray just doesn't cut it there. And, although that
sounds like a lot of mushroom, not to worry. They shrink when cooked and
they make the dish.
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slynne
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response 208 of 253:
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Jun 12 00:04 UTC 2011 |
yummy
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mary
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response 209 of 253:
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Jun 13 13:45 UTC 2011 |
Last night I needed a quick side for marinated flank steak. So I went
through my list of keepers and came up with Moon Beam Salad - a Cooking
Light recipe from like 15 years ago. It's a mystery why I haven't made
this for so long as it goes together in a breeze and would be great for a
picnic or potluck as it could be made the day before, unlike with lettuce
or pasta salads.
I could no longer find it on Cooking Light's website but there was this
link. It calls for two cans of beans and I used one. I like the
proportions better with one. It yields 4 big portions.
http://tinyurl.com/3o7edq7
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mary
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response 210 of 253:
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Jun 13 13:46 UTC 2011 |
Sorry this isn't a picture. But it looks quite pretty.
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edina
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response 211 of 253:
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Jun 13 17:57 UTC 2011 |
I made Jamie Oliver's salmon baked in prosciutto over herby lentils for
the new fella last night. It's an old standby that gets great reviews,
and to be honest, is super easy.
http://www.jamieoliver.com/forum/viewtopic.php?id=25795
The recipe is the second one down.
I also made a salad of spinach, peas and feta, with an olive oil/lemon
dressing.
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mary
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response 212 of 253:
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Jun 13 20:39 UTC 2011 |
Salmon on lentils - sounds tasty. I've seen it on restaurant menus and
been tempted. Think I'll try it. Thanks!
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edina
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response 213 of 253:
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Jun 13 21:36 UTC 2011 |
I really love it. It's healthy date food.
I also made this:
http://www.foodnetwork.com/recipes/good-eats/chocolate-mousse-recipe/inde
x.html
For dessert. I'm not sure if I bloomed the gelatin correctly, but it
really does have an amazing flavor....I omitted the rum and used
vanilla, as I had no rum. I love the consistency, as while it's light,
it also has a bit of punch behind it. We each had a couple of spoonfuls
and were done.
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slynne
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response 214 of 253:
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Jun 15 18:26 UTC 2011 |
well, I've cooked again and it didn't suck.
I took the leftovers from a Costco rotisserie chicken and put it in a
pot with some water and vegetable soup bouillon. Trader Joes sells
packages of already chopped up onions, celery, and carrots so I bought
that and threw that in the pot too. It came out well but it made way
more soup than I can eat. Guess I'll freeze it or feed it to the dogs.
It was pretty damn yummy though. I might do this again since the
rotisserie chickens are so cheap but also much too big for a single
person. I think I might add more vegetables like green beans and maybe
cauliflower since I am trying to work more vegetables into my diet.
Other than all of the salt, this is probably somewhat healthy too.
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mary
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response 215 of 253:
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Jun 15 18:59 UTC 2011 |
I'd freeze it in individual portions then always have one portion
defrosting in the fridge, ready to eat, until the batch is gone. You are
right, soup is a great way to get more veggies. I feel that way about
stir-fry too.
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slynne
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response 216 of 253:
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Jun 15 22:06 UTC 2011 |
That is a really good idea to freeze the soup in individual containers.
I think I even have a bunch of old yogurt containers just waiting for
such a use. That way, I can also easily microwave a bowl of soup any
time I need a quick dinner.
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mary
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response 217 of 253:
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Jun 18 13:21 UTC 2011 |
Last night I made this recipe for Shrimp Korma. It had just the right
amount of seasoning for our taste and it came together in about 45
minutes, including the rice. I didn't add the water, used 10 oz of shrimp
and 1 cup (cooked) brown rice. It then was a nice dinner for two. I like
leftovers but not when they include fish or seafood.
http://tinyurl.com/3nlvzm8
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mary
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response 218 of 253:
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Jun 25 19:04 UTC 2011 |
You all must make this sometime this summer. It's a wonderful, easy to
make cake that looks great and tastes even better. It's from Smitten
Kitchen and it's packed with strawberry goodness. I gave it a test run
last night to see if it would work for company - and it would and will.
http://smittenkitchen.com/2011/05/strawberry-summer-cake/
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edina
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response 219 of 253:
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Jun 25 20:01 UTC 2011 |
I've made it for a BBQ. And I'm with you - it's freaking amazing. And
SO easy!!!!
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keesan
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response 220 of 253:
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Jun 26 01:54 UTC 2011 |
Juneberries are ripe! Mulberries just starting, and we missed the local sweet
cherry trees but will bike an hour north to check on some slightly later ones
tomorrow. White currants barely starting to ripen. First peapods. Lettuce
starting to get bitter. Mustard bolting. Amaranth growing an inch a day.
Garlic about to flower - scapes are edible for a bit longer. Beet greens.
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mary
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response 221 of 253:
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Jun 27 04:12 UTC 2011 |
Tonight was salad and sandwich night. But with a twist. I made bbq
chicken quesadillas with a side of chunky mango-cucumber salsa. The salsa
is a recipe I've made forever and I can't find it online anymore, but if
anyone wants it I'll enter it here. The quesadillas went like this:
http://www.howsweeteats.com/2010/06/bbq-chicken-quesadillas/
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denise
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response 222 of 253:
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Jun 27 13:25 UTC 2011 |
Looks good!
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keesan
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response 223 of 253:
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Jun 27 16:12 UTC 2011 |
We have a crate of cukes to use up.
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slynne
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response 224 of 253:
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Jun 28 15:19 UTC 2011 |
http://allrecipes.com/Recipe/tzatziki-sauce/detail.aspx
I keep meaning to make this because I *love* it and it has lots of
veggies and I always figure if I love some food with lots of veggies, I
should eat it more often. I like dipping cucumbers in tzatziki sauce. I
might have to make some for the 4th of July festivities.
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mary
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response 225 of 253:
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Jul 1 15:34 UTC 2011 |
I've been trying to get keep more high protein snacks on the ready.
Things like hard boiled eggs and hummus.
Of course I've made (my mother's) hard boiled eggs before but they often
cracked or had that ugly green covering on the yolk. Enter Ina Garten
and her technique, which is dead easy and yields the perfect hard boiled
egg, to my taste. Here is how she does it:
http://www.barefootcontessa.com/recipes.aspx?RecipeID=322&S=0
On her show after the 15 minute bath she submerges the eggs in ice water
for 5 minutes. This is what I did because I wanted to eat one NOW.
I'd also like to keep hummus around and decided to try this dead-easy, 5
Minute Hummus recipe. It's adapted from Real Simple and this blogger
marked the tahini as optional. So I left it out. The hummus is
wonderful without it!
http://tinyurl.com/3uqjojo
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slynne
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response 226 of 253:
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Jul 1 16:38 UTC 2011 |
Oh no way. Tahini is what makes hummus taste so good. ;) Sometimes I
even add tahini to store bought hummus.
I have found the easiest way to have hard boiled eggs around for snacks.
Trader Joes sells bags of hard boiled eggs that are already peeled and
everything. They are much more expensive than regular eggs but cheaper
and healthier than many other snack options. I also like making egg
salad sandwiches (with cesar dressing instead of mayo) with them. Yum
yum.
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slynne
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response 227 of 253:
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Jul 1 16:38 UTC 2011 |
Now that I think of it, I'll bet using tahini instead of mayo in an egg
salad sandwich would be worth a try.
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mary
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response 228 of 253:
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Jul 1 17:38 UTC 2011 |
I'm fairly new to Trader Joe's. I'm curious how long a peeled hard boiled
egg stays fresh, refrigerated? Nice idea though.
Regarding the hummus - I'm going to add tahini to the next batch and see
if it improves it worth the calories and fat grams. If so, I'm there.
But it's pretty tasty without.
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slynne
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response 229 of 253:
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Jul 1 21:49 UTC 2011 |
resp:228 I've kept them as long as a week. I think they might be ok
longer but I always eat them up.
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