Comments on: Super Quick Suppers! – Best Meal of the Week

By: JudyB4

JudyB4 — Sat, 30 Jan 2010 21:44:01 +0000

I made the chicken sausages with kale a noodles- add some sweet basil pesto and it was wonderful.

By: Sonja

Sonja — Fri, 11 Sep 2009 04:28:55 +0000

Fresh Green Beans and Noodles:
Make al dente Linguine noodles; drain and add 2-4 T. tamari to noodles.
Chop 1 clove garlic, saute with 1/2 t crushed red pepper.
Chop green beans into 2-inch pieces. Saute with garlic until crisp-tender. Meanwhile, toast 1 T. sesame seeds. Add beans to noodles, top with toasted sesame seeds.
Takes literally 15 minutes to make but does not work with canned or frozen green beans – you must use fresh.

By: Liz

Liz — Fri, 04 Sep 2009 02:35:48 +0000

Black Bean Soup

I make many variations, but this is the base, and it’s SUPER easy. Especially since my b-day gift of a stick blender last year!

My pantry always has several cans of black beans on hand. Simply take a can or two (more depending how many are eating). Rinse, strain, add a bit of water (or broth), some jarred jalepeno slices, and if you have it on hand some minced garlic, just a touch. Puree it all together and you have dinner. The amount of liquid that you add determines if the puree will become a soup, or a dip. I often heat the puree and eat it as a soup. Very filling, high protein, high fiber and low calorie. Add some sour cream on top if you like. I also use this puree as a spread on tortilla’s topped with fresh veggies, or as the protein base for quick homemade nachos, and even as a topper for grilled chicken. It makes an excellent dip for chips and veggies as well.

If you can’t tell, I love black beans, they are my “go-to” food, and ready in minutes!

By: Debby

Debby — Thu, 03 Sep 2009 17:22:59 +0000

Margherita ciabatta sandwiches
Slice a ciabatta loaf, spread with extra virgin olive oil and rub with a clove of roasted garlic, broil till just browning, remove. Add sliced roma tomatoes, fresh grated black pepper, drizzle of good balsamic vinegar, fresh basil leaves, sliced fresh mozzarella and top with fresh grated asiago. Return to a 450 deg. oven just to melt cheese and brown.

By: Cheryl

Cheryl — Thu, 03 Sep 2009 16:55:01 +0000

I made an awesome salad yesterday.
Thinly slice a bunch of radishes, throw them in a bowl. Add a bit of chopped fresh dill to taste, some salt, some olive oil, and some chick peas. Squeeze half a lemon on top. Set it aside.
Cook some brown rice, I used the 30 min kind, but the kind in the 90 sec package would be great. When it’s done, cool it off some, add the radish salad. Stir to combine, taste for seasoning. Serve it over romaine.
Very portable, can be eaten warm or cold, can hold its own on a buffet table, and can be adapted to your taste. The peppery radishes with some crunch are nice with the rice.

By: Scargosun

Scargosun — Thu, 03 Sep 2009 14:43:49 +0000

I made a quesadilla when we had that first fall feel evening. Also had a craving for stuffed peppers and made them last night with one today for lunch.

By: Rebecca

Rebecca — Thu, 03 Sep 2009 14:41:43 +0000

BBQ Shrimp Lettuce Wraps – 4 servings

4 Tbl Hoisin sauce
2 Tbl Marmalade
Red pepper flakes (amount depends on personal taste)
1-2 Tbl Oil
Salt and Pepper
1 lb peeled/deveined shrimp
1 head of butter lettuce
Chopped cilantro
Crushed peanuts
Diced Cucumber
Limes

Mix marmalade, hoisin and red pepper flakes. Toss shrimp in oil and salt/pepper. Cook shrimp in a skillet until halfway done, turn to other side and add sauce mixture, simmer until finished. Wrap shrimp in lettuce cups, add cilantro, cucumber, peanuts and lime juice as desired. Use leftover sauce for dipping. Enjoy!

By: gina

gina — Thu, 03 Sep 2009 12:59:32 +0000

I have been eating a LOT of eggs! Egg beeaters mixed with whole organic eggs, put into a pan, with some Swiss cheese and spices, all wrapped in a flour tortilla, so good! I also top this with plain yogurt and avocado, and sometimes add fresh spinach, perfection.