Salad Yummmm
Maya
Don't expect mangoes when you plant papayas.
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Gman
It's only relatively recent that we homo sapiens developed methods of
preserving different types of foods (often using non-foods & chamicals) and
that's what allows the food makers to entice us with a whole lot of
unhealthy choices.
One thing that helps guide my food choices (now preferred, but not always
so) is the idea of ancestry. Consider what food choices allowed us to get
to this point in time. Prior to refrigeration (remember that? Me neither
lol), we pretty much had to quickly eat whatever we gathered/prepared as
food. Most humans ate a lot of 'veggies' both with and in between
successful 'hunts' for meat & fish (depending on where they lived). They
found that smoking meants allowed them to last longer before spoiling, but
also gave the meat a more distinctive flavor (spice producers have since
taken terrible advantage of that). That means that we evolved on more
freshly gathered fruits, vegetables, nuts, beans, rice, etc. than anything
else. It also means those things are what's healthiest for our bodies
today, although we've been brainwashed into making sure there's a lot of
unhealthy sauces and chemical 'flavorings' tossed into the mix (read the
labels of your favorite salad dressings & spice mixes).
When you create your own meals, you get the choice of how much salt &/or
sugar to add, if any. Leave it up to name brand food suppliers and you'll
be slowly killing yourself. Keep it simple and your body will thank you
with renewed vigor (and a thirst for even more healthy habits). No one
needs to give up lasagne completely, but either learn to make it from
scratch (it's a lot of fun) or give your body a break now and then. :O)
Peace,
Gman
"The only dumb questions are the ones we fail to ask"
sandyluvsmusic
Maya
In The Cookies of Life, Good Friends Are The Chocolate Chips.
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----- Original Message -----From: sandyluvsmusicSent: Saturday, August 30, 2008 9:18 AMSubject: -=PCTableTalk=- Re: Salad Yummmmwe have just a "big salad" for dinner a lot and then smaller side salads when the other leftovers aren't quite enough on their own. And we eat nothing but romaine lettuce........i quit buying spinach as i was throwing away more than i was using.....wish they made very small packages.......we love it in salads and i use it in the place of lettuce on sandwiches as well.Sandy in Fla
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Gman
I can relate. And being diabetic means I have more things that are not
so good for me. Still, I've found that it's not much of a challenge to find
good things to eat/make that are really good for me. The trick is to become
a recipe collector and keep them as well organized as possible. I currently
have 4.6GB of recipes and recipe programs on my computer and I don't have a
clue HOW many books, cards, clipouts, etc. from other sources. As a result,
we rarely have the same thing twice. The anticipation of trying something
new is just too great to ignore. lol
So, if you want a healthy recipe for lasagna, here's one. Just
understand that I no longer think in terms of "favorites". There's just too
many great recipes out there to try. ;)
Lasagna
1 1/2 pounds lean ground beef
1 onion chopped
2 cloves garlic minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons sea salt
1 can diced tomatoes (29 ounce)
2 cans tomato paste (6 ounce)
12 dry gluten-free spinach lasagna noodles
2 eggs beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon sea salt (to be added later)
1 pound mozzarella cheese shredded
2 tablespoons grated Parmesan cheese
1. In a skillet over medium heat, brown ground beef, onion and garlic;
drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced
tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring
occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of
lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8
minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley
and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking
dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese
and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle
additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before
serving.
Makes 8 servings
Peace,
Gman
"The only dumb questions are the ones we fail to ask"
----- Original Message -----
From: "Maya" <may...@comcast.net>
To: <pctab...@googlegroups.com>
Sent: Saturday, August 30, 2008 4:47 PM
Subject: -=PCTableTalk=- Re: Salad Yummmm