ReAnSt said:
I'm not that picky I don't like pickles, cucumbers, bananas, red beets, sweet potatoes, most other things are fair game. Just looking for healthy and nutritious and not a ton of sodium. I sometimes do soups and leftovers, but most of the time the soup came from a can and is loaded with sodium and by the second or third time I am sick of the leftovers. Perhaps I should start throwing the stuff in the freezer and than eat in in a week or two. Then the rest of the leftover wouldn't spoil and I would have something different. Better yet for new ideas I think I will just wait until Glynis's blog is running.
Glynis- If you wouldn't mind sharing the salmon salad recipe that would be greatly appreciated.
Ok. Here's the salmon salad recipe. I'm also including a couple of soup recipes. The soups are wonderful as leftovers, and since they don't come from a can, you can control the sodium!
Salmon Salad Pitas
1 salmon fillet (1 pound)
1/4 C. chopped celery
1/4 C. chopped seeded peeled cucumber
1/4 C. reduced-fat sour cream
1/4 C. fat free mayonnaise
1 Tbs. minced chives
1 Tbs. minced fresh dill
1 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. white pepper
4 romaine leaves
2 whole wheat pita breads, halved
Place 2 inches of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool. In a bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into the salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads.
Baked Potato Soup
2 C. chicken broth
2 C. milk
4 Tbs. butter
1/4 C. flour
3 bay leaves
1/4 tsp. white pepper
1 large potato peeled and finely diced
1/2 tsp. salt
Heat chicken broth and milk in large saucepan over medium high heat to almost boiling. Remove from heat and set aside. Reduce heat to low. In large soup pot, melt butter. Add flour, stirring constantly 3 minutes to cook flour and make a roux. Gradually add milk mixture to roux, pouring in a slow steady stream, while stirring vigorously to blend and eliminate lumps. Add bay leaves and pepper. Add potato and salt and continue to simmer 15-20 minutes until potatoes are tender. Lightly mash potatoes and stir to blend. Remove bay leaves before serving. Serve with sour cream, cheddar cheese, green onion and bacon bits.
I was going to include another one, but it's quite involved. If you decide you want it, and have the time to make it, it's totally worth it. PM me and I'll get it to you!
Here's one last recipe. This travels well, and can be reheated.
Pineapple Chicken Lo Mein
1 can unsweetened pineapple chunks
1 lb. chicken breasts cut into 1 inch cubes
2 garlic cloves, minced
3/4 tsp. ground ginger or 1 Tbs. fresh grated gingerroot
3 Tbs. vegetable oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
4 oz. spaghetti, cooked and drained
3 green onions, sliced
1 Tbs. cornstarch
1/3 C. soy sauce
Drain pineapple, reserving 1/3 cup juice; set pineapple aside. In a large skillet over medium heat, cook chicken, garlic and ginger in 2 Tbs. oil for 6 minutes. Add carrots, green pepper and pineapple. Cover and cook 2-3 minutes until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions. In a small bowl, combine cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.