I'm looking for more quick & healthy summer recipes...
Here's two I'd like to share - I eat low-carb (Atkins plan primarily):
Broccoli Slaw
1 12 oz package Mann's Broccoli Slaw (washed, finely chopped broccoli stems with a little shredded carrot & red cabbage)
Slaw dressing:
1 cup regular full-fat mayo *
1 1/2 T fresh squeezed lemon or lime juice
1/4 t kosher salt
1 t splenda
fresh ground black pepper to taste
Add for color & taste:
1 cup still frozen sweet corn nibblets
2 diced roma tomatos (seeds discarded)
1 T shelled toasted sunflower seeds
In medium size mixing bowl - whisk together slaw dressing; add package of broccoli slaw & frozen corn and toss in dressing to coat. Cover with plastic wrap and chill in fridge until ready to serve. Before serving add diced tomato & sunflower seeds. Makes 4-6 servings.
*If you choose to use low-fat mayo, use less lemon or lime juice and make up the dressing and toss slaw right before serving. I have found that low-fat mayo separates and becomes very watery if it sits at all prior to serving.
(I know on Atkins the carrots and sweet corn are not techically encouraged...but honestly the amount of both in each serving is very little and adds to texture and flavor. I have substituted frozen peas for the corn also and found that it a good flavor but not as colorful.) My mother-in-law, rest her soul, also added crumbled bacon with the sunflower seeds to her recipe.
The dressing also works quite well for regular cabbage slaw - adjust amount based on how many oz. are in the bag of slaw purchased.
"Crown" Bugers:
Make up 1/4 to 1/3 lb patties of seasoned* ground beef.
Purchase the thinnest regular or turkey pastramie possible - 1/2 lb is about 4 servings.
Thinnly sliced swiss cheese
Grill burgers to medium doneness.
Layer pastramie on top of burgers to about 1/3 inch (or more) and put a slice of swiss cheese on top to melt while still on grill.
Serve on toasted whole-wheat or whole-grain bun (if your carb count allows) or cut in half and serve in a whole-wheat pita pocket with shredded lettuce, tomato slice and your choice of dijon-mayo, garlic mayo or even thousand island dressing. If your carb count doesn't allow for bread of any kind, the burger is great over the shredded lettuce, tomato and choice of condiment and eaten with a knife and fork. You might even try wrapping the burger in left lettuce "Hardy's" style.
*seasoned ground beef: depending up amount of time - I season minimally with a small amount of salt & pepper. If more time, I sometimes add cumin, chili powder, diced onion or minced garlic before making up patties. I also like to use lean ground beef or ground sirloin.
-Laurie
Here's two I'd like to share - I eat low-carb (Atkins plan primarily):
Broccoli Slaw
1 12 oz package Mann's Broccoli Slaw (washed, finely chopped broccoli stems with a little shredded carrot & red cabbage)
Slaw dressing:
1 cup regular full-fat mayo *
1 1/2 T fresh squeezed lemon or lime juice
1/4 t kosher salt
1 t splenda
fresh ground black pepper to taste
Add for color & taste:
1 cup still frozen sweet corn nibblets
2 diced roma tomatos (seeds discarded)
1 T shelled toasted sunflower seeds
In medium size mixing bowl - whisk together slaw dressing; add package of broccoli slaw & frozen corn and toss in dressing to coat. Cover with plastic wrap and chill in fridge until ready to serve. Before serving add diced tomato & sunflower seeds. Makes 4-6 servings.
*If you choose to use low-fat mayo, use less lemon or lime juice and make up the dressing and toss slaw right before serving. I have found that low-fat mayo separates and becomes very watery if it sits at all prior to serving.
(I know on Atkins the carrots and sweet corn are not techically encouraged...but honestly the amount of both in each serving is very little and adds to texture and flavor. I have substituted frozen peas for the corn also and found that it a good flavor but not as colorful.) My mother-in-law, rest her soul, also added crumbled bacon with the sunflower seeds to her recipe.
The dressing also works quite well for regular cabbage slaw - adjust amount based on how many oz. are in the bag of slaw purchased.
"Crown" Bugers:
Make up 1/4 to 1/3 lb patties of seasoned* ground beef.
Purchase the thinnest regular or turkey pastramie possible - 1/2 lb is about 4 servings.
Thinnly sliced swiss cheese
Grill burgers to medium doneness.
Layer pastramie on top of burgers to about 1/3 inch (or more) and put a slice of swiss cheese on top to melt while still on grill.
Serve on toasted whole-wheat or whole-grain bun (if your carb count allows) or cut in half and serve in a whole-wheat pita pocket with shredded lettuce, tomato slice and your choice of dijon-mayo, garlic mayo or even thousand island dressing. If your carb count doesn't allow for bread of any kind, the burger is great over the shredded lettuce, tomato and choice of condiment and eaten with a knife and fork. You might even try wrapping the burger in left lettuce "Hardy's" style.
*seasoned ground beef: depending up amount of time - I season minimally with a small amount of salt & pepper. If more time, I sometimes add cumin, chili powder, diced onion or minced garlic before making up patties. I also like to use lean ground beef or ground sirloin.
-Laurie
