Ingredients:
6 oz. bag baby arugula
2 cups sliced strawberries
1/4 cup crumbled Feta cheese
3/4 cucumber
1 green onion
Dressing:
Zest of 1 lemon
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
juice of 1 lemon
1 TBsp honey
salt and pepper
Directions:
Prepare the cucumber by cutting it in half lengthwise. Using a spoon scrape out all the seeds and then cut into slices. Layer salad ingredients in large bowl. Whisk together all dressing ingredients except oil and continue whisking while drizzling in the oil. When ready to serve, pour desired amount of dressing over prepared salad and toss to coat.
Servings: 4
Wednesday, July 14, 2010
Banana Banshee Protein Shake
Ingredients:
1 serving Atkins Advantage Milk Chocolate Delight Shake
1 large frozen banana, sliced
little ice
1 tsp peanut butter
Directions:
Blend all ingredients thoroughly and enjoy!
Servings: 2
Points value: 3
1 serving Atkins Advantage Milk Chocolate Delight Shake
1 large frozen banana, sliced
little ice
1 tsp peanut butter
Directions:
Blend all ingredients thoroughly and enjoy!
Servings: 2
Points value: 3
Pork and Vegetable Fried Rice
Ingredients:
1/2 pound(s) lean pork tenderloin, cut into 1⁄4-inch dice
2 Tbsp oyster sauce
2 tsp ginger root, fresh, peeled and minced
1 medium garlic clove(s), minced
2 tsp dark sesame oil
2 tsp canola oil
6 medium scallion(s), thinly sliced diagonally
1 medium carrot(s), cut into 1⁄4-inch dice
1 large egg(s), lightly beaten
2 cup(s) cooked white rice, cold
1 Tbsp low-sodium soy sauce
1 cup(s) frozen green peas
Directions:
Combine the pork, 1 tablespoon of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring constantly, until the pork begins to brown, about 3 minutes.
Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions and the carrot to the pork in the skillet. Cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
Stir the rice, soy sauce, the remaining 1 tablespoon oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Yields 1 cup per serving.
Servings: 4
Points value: 6
1/2 pound(s) lean pork tenderloin, cut into 1⁄4-inch dice
2 Tbsp oyster sauce
2 tsp ginger root, fresh, peeled and minced
1 medium garlic clove(s), minced
2 tsp dark sesame oil
2 tsp canola oil
6 medium scallion(s), thinly sliced diagonally
1 medium carrot(s), cut into 1⁄4-inch dice
1 large egg(s), lightly beaten
2 cup(s) cooked white rice, cold
1 Tbsp low-sodium soy sauce
1 cup(s) frozen green peas
Directions:
Combine the pork, 1 tablespoon of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring constantly, until the pork begins to brown, about 3 minutes.
Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions and the carrot to the pork in the skillet. Cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
Stir the rice, soy sauce, the remaining 1 tablespoon oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Yields 1 cup per serving.
Servings: 4
Points value: 6
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