Recipe for Whole Wheat Orzo Salad with Kale, Chickpeas, Lemon, and Feta. A few years ago I discovered 100% Whole Wheat Orzo Pasta, and I've used it to make a few tasty pasta salads since then. If you're not familiar with it, orzo is a type of pasta that's shaped like large grains of rice, and if you don't want to bother finding the whole wheat orzo or for a gluten-free version of this salad, cooked brown rice would make a fine substitute. Of course it won't surprise anyone that I took a fantastic-sounding salad with spinach and switched out the spinach for kale. I used regular curly kale so we trimmed it and wilted the kale for a minute, but if you had Earthbound Farm Ready-to-use Organic Mixed Baby Kales you could just give the kale a few rough chops and throw it in the salad. We also added some cumin into the dressing for this salad, which gave it a bit of a Mediterranean flavor. No matter what version of this salad you end up with, we thought this delightful combination of flavors was a perfect meatless meal.
Finely chop half of a red onion. Instructions: Frittata recipe with greens, feta, and dill. Photo by L. V. Anderson Eating eggs for dinner is a time-honored ritual for the cash-strapped, the harried, the exhausted, and the lazy. The trouble is that minimalist eggs—scrambled, fried, or boiled—practically scream out for accompaniment. L.V. Follow I’m not talking about quiche, which requires crust, cream, and 45 more minutes than you may have to spare on a weeknight. I’m talking about frittatas, which are like quiche without the crust or omelettes without the spatula handiwork. Sturdy greens, like collards or kale, are the ideal base for a frittata.
Assuming you want cheese (and I’m assuming you want cheese), feta is my favorite for frittatas. Greens and Feta Frittata Yield: 2 or 3 main-course servings Time: 45 minutes 1½ pounds collard greens or kale Salt 3 tablespoons extra-virgin olive oil 1 large yellow onion, chopped 3 garlic cloves, minced Black pepper 6 large eggs 3 ounces feta cheese, crumbled ¼ cup chopped fresh dill or 2 teaspoons dried dill weed 1. 2. 3.
Whole Wheat Pancakes {New and Improved} Healthy, low-fat, whole wheat pancakes that are light and fluffy! Well this is a first, I completely re-wrote my original recipe. I hope this doesn't create any confusion but after getting a few comments that my original recipe was a little thin, I re-made them and had the same results. I want every recipe on Skinnytaste to be GREAT so I went back to the drawing board, and made batches and batches of whole wheat pancakes until I felt it was everything a whole wheat pancake should be; fluffy, low-fat, and tasty! This meant completely re-writing my older recipe so if you have print-outs, I suggest you re-print this.
My original recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better, and reduced the points as well. Because these pancakes are high in fiber, they leave you feeling full and satisfied throughout the day. Ingredients: Mix all dry ingredients in a bowl. Heat a large skillet on medium heat. Makes 14 pancakes. Flour tortillas. White bread was forbidden in my household as a child. We only ate whole-grain bread, the coarser, tougher and browner the better.
I hated it. Especially since all the other kids brought their sandwiches to school on Mrs. Baird’s lily-white bread, so soft it practically melted in your mouth. I felt like such an oddball. But my mother told me that eating white bread was like eating poison, and that half the diseases in the world could be prevented from not eating refined grains. Yes, I realize she was acting out of concern for my health, but it still didn’t make me like whole-wheat bread any better. There was, however, an exception to the no-white-flour rule: flour tortillas. I should prefer corn tortillas over flour—they have more depth of flavor and are a better complement to most Tex-Mex ingredients.
I’ve mentioned before my failed quest to make homemade flour tortillas. I’m not a quitter, but recently, after a few more wrong-tasting batches, I was ready to give my obsession a rest. Mexican Shredded Chicken Recipe. Last week I posted a recipe for shredded beef for tacos, here is another great taco filling recipe, this time for shredded chicken. This recipe combines flavors such as tomato sauce, salsa, cumin, garlic, chili powder and taco seasoning to create some delicious shredded chicken for tacos. If you don’t want to simmer the chicken in a pan, you can do this whole recipe in the slow cooker as well.
This makes some great Mexican shredded chicken for your tacos or burritos. Enjoy. Ingredients: 2 boneless, skinless chicken breast halves 1 (4 ounce) can tomato sauce ¼ cup salsa 1 (1.25 ounce) package taco seasoning mix 1 teaspoon ground cumin 2 garlic cloves (minced) 1 teaspoon chili powder hot sauce (to taste) Cooking Instructions: Step 1: In a medium sauce pan add chicken breasts and tomato sauce. Lemon Squares | Recipe | Honey.com - The National Honey Board. Blender Hollandaise Sauce Recipe.