Its Recipe Wednesday!

I make frittata's on a weekly basis - yumm! Here's a recipe I made this weekend - YUMMY!  

Lemon Blueberry Bars

3/4 cup Splenda® Granular 3/4 cup flour 1/4 cup light butter 1 pinch salt 2 tablespoons flour- 1 1/4 cups Splenda® Granular 1/2 cup egg substitute 1/2 cup nonfat milk 1/2 cup fresh lemon juice 1 tablespoon grated lemon zest 1/4 cup sugar free blueberry preserves Preheat oven to 350F. Spray an 8 x 8 inch baking pan generously with butter flavored nonstick spray. Set aside. Mix together flour, Splenda® Granular and salt in a medium sized mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not over mix. Press dough into prepared baking pan. Bake in preheated oven 15 to 20 minutes or until lightly browned. Place Splenda® Granular and flour in a medium sized mixing bowl. Stir well. Add egg substitute and nonfat milk. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel. Stir blueberry preserves until they loosen up. Spread evenly over warm crust. Gently pour lemon mixture over preserves. Bake in preheated oven 20 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill in refrigerator 2 hours before serving. 16 servings. Nutrition Information per serving: Calories 70, Calories From Fat 20, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 45 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 1 g, Protein 2 g

Desert!     Thanks!  

I also had another recipe I thought I'd mention since I am making it tomorrow for my birthday picnic with friends.  I don't have exact measurements or anything but its a yummy salad 1-2 pints grape tomatoes basil chiffonade (maybe 1/4c loosely packed, or less, depending on your tastes) 1 pint of mini mozzarella balls 1-2 peeled seeded cucumbers chopped vineagrette (basalmic) - make your own or store bought 1-2T good quality fruity olive oil 1-2T basalmic vinegar 1 tsp dried oregano 1-2 medium cloves of garlic, minced or crushed sea salt and pepper to taste Soak the garlic in the vinegar for 5-10min to take the edge off then assemble the vineagrette - I mix it in a food processor, but you could whisk it too.  Pour over the salad ingredients and let it set for an hour or so in the fridge.  Yum.  I am also making a fruit salad with kiwi, mandarin orange sections, strawberries, pineapple, and kumquats - with a little fresh lemon juice/sf vanilla syrup mixed in.  I used to make a simple syrup and soak some lemon peel in it to infuse it with lemon, but can't do that anymore.  We'll see if it even needs syrup, it depends on how sweet the fruit is.  I don't know what else we are having, but I oughtta be happy with those two salads if there is nothing else I want. 

I made this for dinner tonight, and my sister didn't like it, but too bad for her because it was delicious.  She doesn't like lemon on fish.  (She doesn't like beans, either.  How on earth can we possibly be related?) Lemon Garlic Salmon:  preheat oven to 450 degrees.  Ingredients:  1 lb salmon filets.  lemon pepper.  lemon juice.  garlic salt.  3 garlic cloves, slivered (or less if you are a vampire). Place the salmon on a large piece of tin foil (big enough to build a steam pouch for the fish).  Pour lemon juice (as much or as little as you want) onto salmon.  Sprinkle lemon pepper and garlic salt on salmon (again, use as much or as little as you want.  If you are generous with the seasonings, it makes a tasty kind of outer crust). 
Put garlic on salmon (being older than dirt, we can't handle large quantities of garlic, so I used a small amount of crushed garlic instead of slivers).  Seal the salmon in the tin foil (seal all the seams, don't leave any part open).  Bake for 20 minutes at 450.  Remove from oven, and enjoy.  It's extremely moist and is friendly to WLS pouches. Kix

How about this?/?  I move in....you cook for me.........I won't complain! lol  no? lol    I love salmon on the grill but Its seems to be a little dry that wayany more ....or I just cook it to much....lol

hey estelle,        i know this aint wednesday anymore but im always late here lately lol... I did make this last night though. I have no idea what you call it because it is just throwed together but very good. My hubby didnt like it because it was to spicy for him but i was in a spicy mood... Two cups chicken or Turkey shredded half bag dried black beans cooked Two cans diced tomatoes One can low sodium chicken broth  Huge can rotel One can kernel corn  Half cup bell pepper Half cup onion  Season with salt and pepper to your own taste    I made this lastnight and have to say will set the butt on fire with a huge can of rotel.. But i was in the mood for fire I guess because I didnt seem to care lol... When you use dried black beans just rinse them till the black juice is gone and also on the canned ones... Aint as purdy with black soup lol.. I used turkey because had some in the freezer leftover but have made it also from chicken and love it...Usually I will take the broth from the chicken i boil to make it better but lastnight was a throwed together meal and used broth... Hugs Marge

OOPS! And I forgot i threw a hand full of orzo in for a lil more protein....  hugs marge

I cook like that too marge...Its a challenge for me to make up a recipe...lol That sounds yummy and really healthy too I used to hate chicken and red sauce or tomatoes together at all and ever since I got prego for my son I crave it...that was 10 years ago.....lol