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Texas Caviar
(makes 8 cups, serves 64)
by OH Member Barbara McKeown AKA Desari63
http://www.obesityhelp.com/member/desari63/
Give this recipe a try...YUMMY! I add cabbage to this as well but instead of chopping my ingredients, I use my food processor and mince them up. Kinda like a pico de gallo.
Nutrition
Calories: 21
Fat: 1.3g
Cholesterol: 0mg
Sodium: 78mg
Carbs: 1.8g
Fiber: 0.5g
Protein: 0.5g |
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Ingredients
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, chopped
• 1 tablespoon minced garlic
• 1 pint cherry tomatoes, quartered
• 1 (8 ounce) bottle zesty Italian dressing
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 teaspoon ground coriander
• 1 bunch chopped fresh cilantro
Directions
1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.
Lemon Dill Quinoa Salad
(makes approximately 8 one-cup servings)
by Rachel Girardi, M.Sc
This is one of those great salads that is healthy, easy to make, and versatile. You can make up a batch on Sunday night and have it for lunch throughout the week. Plus, it’s great to make ahead the night before a BBQ to bring to a friend’s place!
Nutrition
Per Serving
Calories: 176
Fat: 6.7g
Carbs: 24g
Fiber: 5g
Protein: 5g |
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Ingredients:
• ¼ cup lemon juice
• 3 tbsp extra virgin olive oil
• 1-2 tsp dried dill
• 1 tsp garlic powder
• 1 cup of quinoa
• 2 cups of vegetable/chicken broth
• Sea salt and pepper to taste
• 1 green pepper finely sliced
• 1 medium onion finely diced
• 2 cups of grape tomatoes sliced in half
• 1 can of mixed beans well rinsed
Directions:
1. Bring broth to a boil. Add quinoa and salt. Reduce heat to low, cover and simmer for 15 minutes (or until water has absorbed into the quinoa). Allow to cool to room temperature, fluff with a fork. *Pre-make quinoa because it will take some time to cool to room temperature.
2. Combine oil, lemon juice, garlic, and dill in a small bowl and mix well.
3. Add tomato, peppers, beans, and onions to cooled quinoa. Mix well.
4. Pour in dressing and fold gently into quinoa mixture until well covered.
5. Season to taste with sea salt and pepper.
6. Store in the fridge until ready to serve. *It’s even better the next day once the spices have absorbed into the veggies and quinoa.
Notes: Great additional toppings for this salad? Feta or any protein. My favorites are shrimp, chicken breast, marinated tofu steaks, and thinly sliced beef. Want to make it into a meal instead of a side, but not have a carb-overload? Put a one-cup serving on top of mixed greens to increase the volume without increasing the calories!
View OH member recipes and more! Click here!
 Rachel Girardi, M.Sc. - With an educational background in psychology, Rachel combines her love for fitness and good food to help her clients improve their health and the quality of their lives. She firmly believes that life is not meant to be a lifelong diet and that her main job is to uncover how to fit “healthy? into your life, not the other way around! For more information, please visit completecarecoaching.com.
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