Homemade Salsa
Makes about 2 cups
Ingredients
Method
- In a medium bowl, mix all ingredients until well blended.
- Refrigerate a few hours or overnight.
*Note: Remember to include ingredients when calculating daily intake allowances.
Cilantro-Lime Vinaigrette
Makes about ½ cup
Ingredients
Method
- Combine scallions, lime juice, cilantro, and mustard in a medium bowl.
- Whisk in flaxseed oil.
- Use immediately or refrigerate in a small jar for up to 4 days.
*Note: Remember to include ingredients when calculating daily intake allowances.
Crab & Lime Quiche
Serves 2-4
Ingredients
Method
- Preheat oven to 425º F.
- Whisk all ingredients together.
- Fill two 12-hole, nonstick, mini muffin tins 3/4 full with mixture.
- Bake for 15 minutes or until lightly golden.
*Note: Remember to include ingredients when calculating daily intake allowances.
Julie’s Chicken Bamboodle Soup
Makes 4 servings
Ingredients
Method
- In a 2-quart stockpot, combine all ingredients except chicken, parsley and cilantro.
- Bring to a boil; simmer about 15 minutes until vegetables are tender.
- Stir in chicken, parsley and cilantro; continue simmering for 5 minutes.
- Before serving, remove bay leaves.
Make your own no-salt-added Chicken Broth using our recipe!
Soup may be stored, covered in the refrigerator for 3 days. May also be frozen.
Submitted By: Julie, Forum Member 5-24-06
Julie’s Notes: My version of chicken noodle soup for all of you with colds and flu’s. The bamboo shoots look so much like egg noodles, they can even fool the kids!I tested this recipe with a 12 year old and no complaints!
*Notes:
This recipe can also be made in a slow-cooker! Simply combine all ingredients in the slow-cooker, and cook on high for 4 hours or low for 6 hours.
Remember to include ingredients when calculating daily intake allowances.
Eggplant Bake
Serves 4
Ingredients
Method
- Preheat oven to 400°F.
- In oven, roast eggplants whole on a nonstick baking sheet until brown on the outside and soft on the inside (test with a fork) for about 30 minutes or until done.
- Cool, peel, and mash the pulp.
- In a large, nonstick skillet or wok, saute the onions and garlic in the broth, for about 20 minutes, until soft.
- Stir in mashed eggplant, add turmeric and cumin, and saute for 2 minutes.
- Add tomatoes and cook for 5 minutes.
- Add parsley and stir until the dish is cooked through.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
