July 30, 2005
Rave Review
In the 3 years that I have tried to lighten up my cooking, Mike has been the guinea pig for some unusual stuff. He has not complained, but often asked, "What is this?" or "What did you do differently to this recipe?" I cannot exchange vegetable crumbles or ground turkey for ground beef in a casserole or chili, he cringes at the taste of fat-free mayonnaise, and he cannot stand fat-free cheese ("Why didn't it melt?"). But I keep trying. I hit the jackpot with Country Fried Steak with Mushroom Gravy (www.cookinglight.com) the other night! It actually tasts like the comfort food all Southerners grew up on, and it's just 10 points, which includes the mashed potatoes. The only adjustment I made was to make the potatoes from real potatoes and to add a few extra drops of oil to the pan because the steaks were sticking.
Posted by marsha at 10:35 | Comments (0)
July 17, 2005
Marsha's Fish Camp
Our South Carolina "cabin" has been sold to a family from Kingsport, Tennessee, happy to have an escape place which is the nicest in itsLowndesville neighborhood. We will miss the quiet comforts, the fabulous starry skies, and the satisfaction of knowing that we (mostly Mike) built this with our sweat and bruises.
We salvaged the "John Lennon and Yoko" poster picture of us in the 1970's, the queen sofa sleeper, and the cross-stitch from Charlene. The rest will live on in our memories and some pictures. Jeremy and his friends will have to find another place for their Fourth of July weekends.
Posted by marsha at 11:39 | Comments (0)
June 26, 2005
Appetizing Appetizer
For my friend Mackey's 50th birthday party last night, I brought the following tropical salsa, keeping with his luau theme. Makes 3 Cups @ 1 pt. per cup.
Combine all ingredients and chill.
1 large cucumber, peeled, seeded & chopped 1/2C. pineapple,chopped 1/4 C. dried cranberries 2 green onions, diced
2 T. cilantro, chopped Sliced jalapenos, chopped (to taste) 1/2t. gingerroot Salt & pepper (to taste)
2 T lime juice 1 T. white vinegar 1 garlic clove, finely minced
Posted by marsha at 14:18 | Comments (0)
June 20, 2005
Summer Salads
Jeremy was here for the Father's Day celebration. We grilled chicken and had these point-friendly sides.
Roasted Mushroom Salad (Serves 4 @ 4 points per serving)
Toss 16 oz. sliced button mushrooms with 1 T. olive oil and 1 t. lemon juice. Spread on baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, 3/4 C. finely chopped red pepper, 1/2 c.torn fresh basil leaves, and 1/4 c. toasted pine nuts.
Whisk together 2 T. olive oil, 1 T. balsamic vinegar, 1 clove crushed garlic. Toss into mushroom mixture.
Black Bean Salad (Serves 8 @ 2 points per serving)
Whisk together 1/4 C. red wine vinegar, 2 T. olive oil, 1 t. lemon juice, 1 clove garlic, crushed, and 2 t. sugar.
Combine 1 can (15oz) black beans, drained & rinsed, 1 can white corn niblets, 1 C. chopped red pepper, and 2 green onions, sliced. Toss with the dressing.
Posted by marsha at 18:45 | Comments (0)
