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BIM Admin

BIM Admin

2 lbs. red potatoes, cut into 3/4 inch chunks

4 eggs (yolks removed after cooking)

Water

3/4 cup fat free plain yogurt

2 tsp. Dijon mustard (optional)

1 tbsp. plus 1 tsp. extra virgin olive oil

2/3 cup chopped whole green onions

3 tbsp. finely chopped flat leaf parsley

1/2 tbsp. finely chopped fresh tarraon

 Salt and pepper to taste

Place potatoes and eggs in a large pot.  Add enough cold water to exceed the top of potatoes by 2 inches.  Place the pot over high heat and add one tsp. of salt.  Bring water to boil and cook uncovered until potatoes are tender. approximately 20-30 minutes.

Drain potatoes and eggs in colander and allow them to cool.  Meanwhile, in a small bowl whisk together the yogurt and mustard.  Slowly whisk in the olive oil.  Add the onions , parsley, tarragon and stir until combined.

Remove eggs and transfer the potatoes to a large bowl  Peel eggs, remove yolks and cut egg whites into small pieces, add egg whites to potatoes in bowl.  Pour dressing over potatoes and egg whites.  Mix well with a wooden spoon breaking some of the potatoes so some of them are a bit mashed and ingredients are well combined.  Season to taste with salt and pepper.   Garnish with chopped parsley. Refrigerate for a least one hour or up to two days.  Makes 6 servings.

**When I don't have whole green onions I use 1/2 to 3/4  of cup grated yellow onion.  If your salad is a bit dry I sometimes add a tbsp.of low fat mayo to add a bit more flavor and moisten up, only if needed.  If you slightly mash some of the potatoes in this salad is gives it a creamier texture thus requiring less dressing/mayo.  Large chunks of potatoes seem drier and require more added fat and calories to be added for a similar result.

 

Sibmitted by beachlvin

3/4 lb. boneless lean pork

nonstick spray coating

1 large onion, chopped

1 bay leaf

1 tbsp. instant beef or chicken bouillon

1/2 tsp. dried thyme, crushed

1/2 tsp. paprika

2 cloves garlic, crushed

1 & 1/4 lbs. sweet potatoes (4 smalll), peeled and cubed

8 oz. fresh mushrooms, sliced

1 12 oz. pkg. frozen mixed vegetables

l tbsp. cornstarch

1 tbsp. cold water

Trim any fat from pork.  Cut into 1/2" cubes.  Spray a cold Dutch oven with nonstick coating.  Preheat the Dutch oven.  Add pork.  Cook and stir until pork is brown.  Drain, Wipe Dutch over with paper towels.

Carefully add 2 & 1/2 cups water to Dutch oven.  Stir in onion, bay leaf, bouillon granules, thyme, paprika, garlic, and 1/4 tsp. pepper.  Bring to boil, reduce heat.  Simmer for about an hour.

Stir in sweet potatoes, mushrooms, and frozen mixed vegetables.  Return to boiling; reduce heat.  Simmer covered about 15 minutes or until potatoes and  veggies are tender.

Stir together cornstarch and water.  Stir into pork mixture.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes longer. Discard bay leaf. 

Serves 4.

 

Submitted by beachlivin

1/2 lb. 99% lean ground turkey

1&1/2-2 cups zucchini grated onto waxed paper

Add salt, pepper, and spices to taste

Mix ground turkey and spices with zucchini; form into 2 burgers

Spritz a nonstick pan with olive oil spray. Heat pan over med high heat.  Fry burgers about 5 minutes on each side until done.  Place burger on multi-grain sandwich thin and top with lettuce, tomato, and onion or your favorite topping. 

This makes 2 nice sized burgers and you don't even know the zucchini is in there but the burger is nice and moist and healthy.

 

Submitted by beachlivin

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