What will you be eating on Memorial Day?!
What will you be eating on Memorial Day?
Answers:
~~~ I usually dont plan that far ahead,,,,,but Im sure I will probably cook out some Italian sausage with peppers and onions,,,,or brats with saurkraut~~~
dominos,i want those brownies.
Olive Garden....yummy!!
Flaky Spinach Pies
Makes 40 Appetizers
Ingredients:
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup nonfat ricotta cheese
1/2 cup shredded nonfat or reduced-fat mozzarella cheese
1/4 cup grated nonfat or reduced-fat Parmesan cheese
1/2 teaspoon dried oregano
20 sheets phyllo dough (1 pound)
Olive oil cooking spray
Combine the spinach, ricotta, mozzarella, Parmesan, and oregano in a medium-sized bowl, and stir to mix well. Set aside. Spread the phyllo dough out on a clean dry surface. You should have a 14x18 inch sheet that is 20 layers thick. Cut the phyllo dough lengthwise into 4 long strips. Cover the phyllo dough with plastic wrap to prevent it from drying out as you work. (Remove strips as you need them, being sure to re-cover the remaining dough.) Remove 1 strip of phyllo dough, and lay it flat on a clean dry surface. Spray the strip lightly with cooking spray. Top with another phyllo strip, and spray lightly with cooking spray. Spread 2 teaspoons of filling over the bottom right-hand corner of the double phyllo strip. Fold the filled corner up and over to the left, so that the corner meets the left side of the strip. Continue folding in this manner until you form a triangle of dough. Repeat with the remaining dough and filling to make 40 triangles. Coat a baking sheet with nonstick cooking spray. Place the appetizers seam side down on the sheet, and bake at 375 degrees for 15 to 20 minutes, or until nicely browned.
Transfer to a serving platter, and serve hot.
Time Saving Tip: To speed last-minute party preparations, prepare the pies in advance to the point of baking, and arrange them in single layers in airtight plastic containers, separating the layers with sheets of waxed paper. Freeze until the day of the party. Then arrange the frozen pies on a coated baking sheet, and allow them to sit at room temperature for 45 minutes before baking.
POINTS: 1
SERVING SIZE: 1 Appetizer
PER SERVING: 43 Calories, 0.3 g Fat, 0.4 g Fiber, 0 mg Cholesterol, 2.8 g Protein, 69 mg Sodium
Spicy Gazpacho
Makes 12 Servings
Ingredients:
5 cups diced ripe tomatoes
1 1/2 cups peeled, diced cucumber
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2/3 cup sliced scallions
1/2 cup red wine vinegar
1 1/2 cups tomato juice
1 Tbsp plus 1 1/2 tsp minced fresh oregano
1 1/2 tsp chili powder
3 cloves garlic, crushed
1 1/2 tsp sugar
1/4 tsp ground black pepper
1/2 tsp salt
3/4 cup nonfat sour cream or plain nonfat yogurt (optional)
Garlic & Herb Croutons (below)
Combine the vegetables in a large bowl. Combine the remaining ingredients, except for the sour cream and croutons, in a medium-sized bowl, and pour over the vegetables. Toss to mix well. Cover the soup and chill for several hours or overnight. Ladle the soup into individual serving bowls, and garnish each serving with a tablespoonful of sour cream, if desired and the Garlic and Herb Croutons. Serve Cold.
POINTS: 0.5 (without Croutons or Sour Cream)
SERVING SIZE: 3/4 cup, soup only
PER SERVING: 34 Calories, 0.3 g Fat, 1.9 g Fiber, 0 mg Cholesterol, 1.3 g Protein, 100 mg Sodium
Garlic & Herb Croutons
Makes 4 Cups
Ingredients:
1 1/2 tsp crushed fresh garlic
1/2 tsp dried oregano
6 cups French bread cubes
Olive oil cooking spray
2 Tbsp grated nonfat parmesan cheese
Rub the inside of a large bowl with the garlic, and sprinkle with the oregano. Place the bread cubes in the bowl, and spray lightly with the cooking spray. Toss gently, and spray again. Sprinkle with the Parmesan, and toss to coat. Coat a large baking sheet with nonstick cooking spray.
Arrange the bread cubes in a single layer on the sheet, and bake at 350 degrees
for about 10 minutes, or until the croutons are lightly browned and crisp.
POINTS: 1
SERVING SIZE: 3 tablespoons
PER SERVING: 32 Calories, 0.3 g Fat, 0.2 g Fiber, 0 mg Cholesterol, 1 g Protein, 67 mg Sodium
Italian Eggplant Spread
Makes 1 1/2 cups
Ingredients:
2 medium eggplants (about 1 pound each)
2 heads garlic, separated into cloves and peeled
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 Tbsp lemon juice
2 tsp olive oil (optional)
1 1/2 tsp dried oregano, or 1 1/2 Tbsp fresh
1/4 tsp ground cumin
1/4 tsp crushed red pepper
1/4 tsp salt
Cut each eggplant in half lengthwise. Cut 2 deep slits down the length of each half, and insert the garlic cloves and dried tomatoes in the slits. Place the eggplants in a baking pan. Cover and bake at 450 degrees for 45 to 60 minutes, or until very tender. Cool to room temperature. Scoop out the eggplant flesh, along with the garlic and tomatoes, and place in a food processor or blender with the remaining ingredients. Process until smooth. Transfer the spread to a serving dish, and serve at room temperature with crusty French bread slices or raw vegetables.
POINTS: 0.5
SERVING SIZE: 1 tablespoon
PER SERVING: 12 Calories, 0 g Fat, 1.2 g Fiber, 0 mg Cholesterol, 0.5 g Protein, 24 mg Sodium
Florentine Pasta Salad
Makes 12 Servings
Ingredients:
1 cup chopped sun-dried tomatoes (not packed in oil)
1 cup water
1 pound bow tie pasta
8 cups chopped fresh spinach
1 can (1 pound) cannellini or kidney beans, drained and rinsed
2/3 cup fat-free Italian dressing
3-4 cloves garlic, crushed
If using a microwave oven, place the sun-dried tomatoes and water in a glass bowl, and microwave uncovered at high power for 2 minutes. If using a conventional stove top, place tomatoes and water in a small saucepan, bring to a boil, and boil for 20 seconds. Set the cooked tomatoes aside for about 20 minutes, or until they have absorbed the water and cooled. Cook the pasta al dente according to package directions. Drain, rinse with cold water, and drain again. Place the pasta in a large bowl. Add the remaining ingredients, including the cooled tomatoes, and mix well.
Cover the salad and chill for at least 2 hours before serving.
POINTS: 3
SERVING SIZE: 1 1/3 cup
PER SERVING: 200 Calories, 0.9 g Fat, 5.7 g Fiber, 0 mg Cholesterol, 8.8 g Protein, 269 mg Sodium
Neptune Pasta Salad
For variety, substitute fresh asparagus pieces for the broccoli.
Makes 12 Servings
Ingredients
12 ounces tricolor rotini pasta
2 cups fresh broccoli florets (about 1/2 pound)
3 cups cooked crab meat or shrimp (about 1 1/4 pounds)
1 red bell pepper, cut into thin strips
4 scallions, thinly sliced
Dressing
1/2 cup plus 2 Tbsp nonfat or reduced-fat mayonnaise
1/2 cup fat-free Italian dressing
1 1/2 Tbsp finely chopped fresh oregano, or 1 1/2 tsp dried
Cook the pasta until barely al dente according to package directions. Add the broccoli, and cook for another 30 seconds, or just until the broccoli is bright green and crisp-tender. Drain, rinse with cold water, and drain again. place the pasta mixture in a large bowl. Add the crab meat or shrimp, pepper, and scallions, and toss to mix. In a small bowl, combine the dressing ingredients, and stir to mix.
Pour the dressing over the pasta, and toss to mix.
Cover the salad and chill for at least 2 hours before serving.
POINTS: 3.5
SERVING SIZE: 1 cup
PER SERVING: 175 Calories, 1.2 g Fat, 1.8 g Fiber, 30 mg Cholesterol, 13 g Protein, 316 mg Sodium
Italian Ham & Cheese Salad
Makes 12 Servings
Ingredients
12 ounces penne pasta
1 1/2 cups diced lean ham
1 1/2 cups diced nonfat or reduced-fat mozzarella cheese
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
4 scallions, thinly sliced
Dressing
1/2 cup plain nonfat yogurt
1/4 cup plus 2 Tbsp nonfat or reduced-fat mayonnaise
3 Tbsp Dijon mustard
1 1/2 tsp dried Italian seasoning
Cook the pasta al dente according to package directions. Drain, rinse with cold water, and drain again. Place the pasta in a large bowl. Add the ham, mozzarella, peppers, and scallions, and toss to mix. In a small bowl, combine the dressing ingredients, and stir to mix well. Pour the dressing over the pasta mixture, and toss to mix. Cover the salad and chill for at least 2 hours before serving.
POINTS: 3.5
SERVING SIZE: 1 cup
PER SERVING: 171 Calories, 1 g Fat, 1.5 g Fiber, 13 mg Cholesterol, 15 g Protein, 435 mg Sodium
Mediterranean White Bean Salad
Makes 12 Servings
Ingredients
2 cups bulgur wheat
4 cups boiling water
3 cans (1 pound each) white beans, drained and rinsed
1 1/2 cups thinly sliced celery
1 1/2 cups chopped red onion
3/4 cup minced fresh parsley
Dressing
1/2 cup plus 1 Tbsp white wine vinegar or lemon juice
2 Tbsp olive oil (optional)
3 Tbsp Dijon mustard
1 Tbsp sugar
1 Tbsp crushed fresh garlic
3/4 tsp ground cumin
1/4 tsp ground black pepper
Place the bulgur wheat in a large heat-proof bowl. Add the boiling water, stir, and set aside for 30 minutes. Combine the beans, celery, onion, and parsley in a large bowl, and stir to mix. Combine the dressing ingredients in a jar with a tight-fitting lid, and shake to mix well. pour the dressing over the bean mixture, and toss to mix. Drain the bulgur of any excess water, and add the bulgur to the bean mixture. Toss well. Cover the salad and chill for at least 2 hours before serving.
POINTS: 2
SERVING SIZE: 1 cup
PER SERVING: 196 Calories, 0.9 g Fat, 11 g Fiber, 0 mg Cholesterol, 9 g Protein, 115 mg Sodium
Lemon Blitz Cake
Makes 12 Servings
Ingredients
1 angel food cake (1 pound)
Filling
1/4 cup cornstarch
2/3 cup sugar
1 2/3 cups skim milk
1/2 cup lemon juice
1 Tbsp freshly grated lemon rind
Topping
3/4 cup nonfat lemon yogurt
1 1/2 cups light whipped topping
To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well. use a wire whisk to slowly whisk in the milk. Place over medium heat, and bring to a boil, stirring constantly. Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly. Remove the milk mixture from the heat, and whisk in the lemon juice and rind. Cover and chill for several hours or overnight to thicken. Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping. Set aside. To assemble the cake, use a bread knife to cut the cake lengthwise into 3 layers. Stir the filling. Place the bottom cake layer on a serving platter, and spread with half of the filling. Repeat with the second layer. Top with the third cake layer, and spread the topping over the top and sides of the cake. Chill the cake for 1 to 2 hours, slice, and serve.
POINTS: 3.5
PER SERVING: 174 Calories, 1.3 g Fat, 0.8 g Fiber, 0 mg Cholesterol, 4.9 g Protein, 238 mg Sodium
steak and salad
That isn't until next Spring. I have no idea.
Evverything; ribs , chicken, kielbasa, chicken, hot dogs, ham burgers , cheese burgers;bakedtuna salad. beans, and all kinds of salads, potatoe salad, macaroni salad,
ok 1st its labor day,and satan eats stupid humans ,guess what,you get a free trip to hell,love satan!!!!!!!!!!!!!!!!!!!!!!!!!...
hey,,,,,,,,,,,,,,,,,,,,,,,,,, it's labor day this Monday, Set 4,,,,,,,,,,,,,,,,,,,,, not Memorial Day. thats May,31,,,,,,,,,,,,,,,,,, and I eat shrimp!! grilled
ribs ,,,,,,,,,plus
MEMORIES! ;-P
I have no idea. Memorial day is not until next May.
My girlfriend. Why do you ask ?