- Roman Hearts lettuce- 2 oz
- Grape tomatoes 2 oz
- Black Forest ham 2 oz
- Sliced turkey 1 oz
- American Cheese 1 oz
- 2 Hard boiled eggs broken up
- Guacamole salsa- 2 tablespoons
- Pico de gallo- 2 tablespoons
On a good quality kitchen scale like a Cuisinart, zero out the scale.
Once you have the bowl in place zeroed out, start adding in the ingredients, zeroing it out every time so the scale weighs each ingredient properly.
You can even use the large dish that comes with most good quality cooking scales, which is simply what I did with my Cuisinart.
Line the bowl with romaine hearts lettuce, then the grape tomatoes, sliced ham-i simply ripped up with my hands, American Cheese-that I ripped in small pieces, turkey, two hard boiled eggs broken up, guacamole salsa, and then the pico de gallo drizzled all over the top of it for the dressing.
Just came out really well and I figured out the nutrition analysis, I just have to write it down and then add it.
I hope you enjoy this as much as I did.
10.2 grams carbohydrate
29.6 grams fat
29.1 grams protein
Written by and photographs by Paulette Motzko.
May 12th 2018. 3 p.m.
Micro-Steamed Rice with garlic and parsley
- Converted rice- 1 Cup,
- 2-1/4 cups water or stock
- 2 tablespoons Dried parsley or 1 tablespoon fresh, or as much or as little as you like
- Minced garlic, to taste
- Lemon juice or lime juice to taste
- Earth Balance Vegan Spread 2 tablespoons
Water or vegetable stock
Chicken mushroom kabobs
- Boneless skinless chicken thighs
- Mrs. Dash Salt Free Onion Seasoning and Mrs. Dash Salt Free Italian Seasoning
- Sliced cremini mushrooms
- Drizzle of extra virgin olive oil. I use a cruet which allows me to just drop the oil by literal dropfullss, which is awesome.
- Wooden shish kabob sticks, which allow you to put it in the microwave, or if you soak them, in a standard or convection oven.
For the Rice simply makes all the ingredients together and then microwave for 20 minutes, until water is absorbed.
- 12 muffin liners. I used 6 silicone ones and 6 paper ones.
- Nonstick cooking spray
- 3 tablespoons Earth Balance vegan spread
- 2 tablespoons flour
- 1 of teaspoon salt
- 1/4 teaspoon cracked ground rainbow peppercorns
- 1 cup nonfat milk or 1 Cup 1% milk
- 2 cups reduced-fat sharp cheddar cheese
- 1/2 cup Panko bread crumbs
- One tablespoon finely chopped fresh parsley or 2 teaspoons dried parsley flakes.
Spray paper liners with non-stick spray. If using silicone liners you don’t have to do that.
Cook macaroni according to the package directions and drain in a colander and set aside.
While the macaroni is cooking, you can make the cheese sauce.
First make the roux, which consists of the two tablespoons flour mixed with the three tablespoons Earth Balance vegan spread. The spread taste fantastic and is never greasy. I have grilled with it, I’ve baked with it and in this case I made a cheese sauce with it and again it’s awesome you would never know that it’s good for you!
Use a whisk to make sure that the flour emulsifies.
Keep your burner on medium temperature so you don’t Scorch it.
Through is bubbling turn the heat down and then add in the milk and keep stirring.
Then add in the two cups shredded sharp cheese, and once again keep stirring so you melt all the cheese and make a nice sauce.
What’s the cheese emulsifies into the sauce, simply turn the heat off setting side.
Drain the pasta when it’s cooked properly and then
Pour it back in the pan that you boiled the pasta in, this time, cutting the cooked drained pasta and then gently fold in the cheese sauce.
There you have it!
Scoop macaroni and cheese with an ice cream scooper into the portioned out Macaroni and cheese.
Top with the seasoned panko bread crumbs
It makes 8 cups.
They don’t look like much but they’re a lot richer than they look the more filling than you would guess.