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CHEESY STUFFED POTATOES July 06, 2007 10:41 PM

Serves 3 as an entree; 1 potsto per serving 3 medium baking potatoes (approximately 4 3/4 x 2 1/2 inches)

1 cup low-fat cottage cheese

1/2 cup grated Parmesan cheese

1/2 cup thinly sliced green onions

1/4 teaspoon white pepper

1/2 teaspoon garlic powder

Dash paprika

Preheat oven to 400:F.

Scrub potatoes, pierce with a fork and bake 1 hour. Remove potatoes from oven and reduce oven temperature to 375:F.

With a sharp knife, cut a lengthwise "lid" about 1/2-inch down from top of potato to prepare as an entree. Scoop pulp out of potato and place it in a medium bowl. Set shell of potato aside.

Mash potatoes with a potato masher or a fork. Add cheeses, onion, pepper and garlic powder. Stir to mix well. Fill potato shells with mixture, dust with paprika and bake 25 minutes at 375:F.

To prepare as a side dish, cut potatoes in half and fill according to instructions.

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SALMON APEX (my own creation) April 03, 2007 10:50 AM

INGREDIENTS FOR ONE SERVING

1 SALMON FILLET
BLACK PEPPER TO TASTE
KNOB OF BEST BUTTER TO TASTE
TBSP WATER

HANDFULL OF SPINACH
TBSP CHOPPED ALMOND
2 TBSP CASHEW NUTS
1 TBS PARMESAN CHEESE
1 TBS SUNFLOWER SEEDS
SPRINKLE OF OLIVE OIL

2 OZ WHITE RICE
1 EGG
1 TSP TURMERIC
SALSA SAUCE TO TASTE

Cook the rice in a large casserole dish in the microwave on full power for 10 mins. Test the rice is cooked and cook longer if required. Drain in a sieve and add the Turmeric and salsa sauce and put aside. Whisk and fry the egg. When cooked chop into little pieces and add to the rice in casserole. Set aside.

Sprinkle with pepper and cook the Salmon, butter and water in medium a casserole dish with lid for 2 mins. Turn the Salmon and cook for a further minute. Check to make sure the Salmon is cooked and return to cook longer if required, set aside.

Chop the Spinach and mix with nuts, seeds, cheese and oil in a medium casserole dish and cook in the microwave for 30- 50 sec. Set aside.

Arrange the rice on a plate, place the Spinach on top and the Salmon fillet on top of that. Pour the Salmon juices over the whole dish.
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FOOD DIET & NUTRITION; HEALTHY COOKING February 25, 2007 10:47 AM


http://www.care2.com/c2c/group/cooking

Click on the link to find a wonderful group packed full of great information.
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Salmon in a Capsicum and Caper sauce (C) February 11, 2007 8:14 AM

I made this dish up. If you try it please let me know how you liked it!

I often make up my own recipes.

One red Capsicum (Sweet Red Pepper)
2 oz butter
Two portions of fresh salmon
3 fresh garlic pieces
1oz flour
One orange
One tablespoon of Capers in brine
Grated Cheese
Freshly ground Black Pepper

Place the salmon in a casserole dish with a little water and sprinkle with cheese and Black Pepper. Put in a preheated oven 230 deg C or gas 7 for 10 - 20 mins depending on size of salmon.

While the salmon is cooking place butter in a frying pan and add chopped garlic and Capsicum. Fry covered gently for 5 mins.

Sprinkle with flour and stir to make a paste. Add the capers and brine. Add juice and pulp of orange stir and leave to simmer for 2 mins.

5 mins before the end of the salmon's cooking time, add the sauce to the salmon in the casserole and finish off cooking in the oven. Note: Try not to get the sauce over the cheese topping on the salmon. Use a spoon to help you lift the salmon to enable the sauce to go underneath.

I like to serve my dish with boiled new potatoes and brocolli

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Try as I might September 06, 2006 8:45 AM

I cannot find any cactus in the UK unless I buy one growing in a pot, they tend to be very small!  [ send green star]
 
 March 25, 2006 10:27 PM

I really think you will like it. Enjoy!  [ send green star]  [ accepted]
 
Kini thank you! March 21, 2006 10:57 AM

Fantastic. You are so sweet. I will try this out just as soon as I can find myself some cactus!

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Cactus Recipes March 21, 2006 5:48 AM

Cactus and Bean Salad

1 16 oz. can of drained kidney, wax, garbanzo and green beans
1 cup of chopped bell pepper
1/2 cup chopped onion
1/2 lb of fresh cleaned and diced cactus


Mix all ingredients and salt and pepper to taste, marinate overnight in refridgerator to blend flavors. Makes about 8 servings. 

Cactus Tuna Salad

1 Can Tuna Fish
1 head lettuce, chopped, (may substitute two heads leaf lettuce)
1 cup chopped diced nopales (cactus)
1/2 onion, minced

Mix all ingredients, chill and serve. 

Also, what I do is add just a small amount of spray (I hardly ever use oils) to a skillet. Sautee' some garlic and onions, slightly add cayenne pepper (ground). When the onions and garlic have been sautee'd, add the amount of diced cactus that you would like to use. (I always make extra and add to to nearly everything...LOL). Continue to sautee' the cactus until it has some golden/brown areas in it. Now, you can add it to eggs, beans, chicken...ect/ect/ect......just about anything.

Enjoy!

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THE HEALTHY RECIPE FOLDER December 18, 2005 6:51 AM

Here is a folder where you can post your healthy recipes. Here is one for starters for you to try.

CHICKEN AND SPINACH TERRINE WITH WATERCRESS SAUCE

4 CHICKEN BREAST
(corn fed)
2lb FRESH SPINACH
1 BUNCH TARRAGON
(fresh and chopped)
OIL FOR GREASING
SALT & BLACK PEPPER
4fl oz CHICKEN STOCK
NUTMEG
1 BUNCH WATERCRESS


Heat oven gas 4 or 180deg

Cut chicken breast into paper-thin slices.

Remove stalks from spinach and wash. Cook covered in a pan without water and shake the pan frequently until the spinach has wilted - about 2min. Drain well and chop.

Lightly oil a casserole dish with lid and layer the spinach, tarragon and chicken breast, seasoning as you go. Finish with a layer of spinach.

Poor a little chicken stock over the top and place the lid on.

Half fill a roasting tin with boiling water and place the casserole dish inside that. Bake for 1hour.

Serve with watercress garnish.

WATERCRESS SAUCE

1 BUNCH WATERCRESS
7OZ NATURAL YOGHURT
JUICE OF 1 LEMON
1 GARLIC CLOVE
SALT & BLACK PEPPER

Cook watercress in boiling water for 1min. Drain, dry and liquidise the watercress together with all other ingredients to porduce green speckled sauce. Heat gently in a saucepan and season to taste, do not boil but pour over served chicken dish when hot.





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