For Christmas my wife got a Magic Bullet. For those of you that haven’t seen the infomercial it is basically a blender that looks like…well a bullet. I have to say that I was sceptical of this little gizmo but since starting to play with it a few weeks ago it is my new favorite kitchen appliance. This weekend we had friends over and I made the whole menu out of the Magic Bullet. Hummus, Bean Dip, Salad Dressing, Spaghetti Sauce, Garlic Spread for Bread and Chocolate Mousse…oh and Margaritas! I’m going to share the salad dressing that really came out great. I adapted it out of a Mexican cookbook that I have. It has a little kick so if you are sensitive to that you may want to experiment with the chipoltes.
Into the bullet went:
1/4 of a red onion
3 tbls balsamic
1 teaspoon oregano
1-2 chipoltes (canned with a little of the sauce)
juice of half a lime
1/4 cup water
salt and pepper to taste
Bullet until dressing like. Add olive or vegetable oil until you get to the consistency you want (stirring as you go) and shake to combine. Obviously a blender or food processor will work just fine, but you can’t say “abracadabra” as it blends. Well, you can say that but you’ll just sound stupid.
This is a tasty salad that is great for lunch and hearty enough for dinner.
For the salad:
1 can artichoke hearts in water chopped
6 sun-dried tomatoes sliced
1 sliced English cucumber
1 box pasta spirals
1/2 cup chopped kalamata olives
freshly grated Parmesan cheese
cook pasta, cool and add all ingredients except the cheese.
1 cup low sodium V-8
2 tablespoons olive oil
1/4 cup lemon juice
2 minced garlic cloves
1/2 cup loosely packed fresh basil leaves
salt and pepper
Put the above in a food processor, blender or magic bullet and spin until dressing like. Add salt, pepper, and oil if needed to get to the right consistency. Pour over pasta and add cheese. The great thing about this is you can add whatever you want to this. Broccoli, Pine Nuts and Mushrooms are great additions.
This isn’t the most creative recipe for pizza but it isn’t intended to be. It also isn’t the lowest cholesterol version of pizza available but again it isn’t intended to be. It is a reduced cholesterol version of pepperoni pizza….period.
1 Boboli Wheat Pizza Crust
Hormel Turkey Pepperoni
3/4 cup shredded low fat mozzarella cheese
Your favorite pizza sauce
Freshly grated Parmesan cheese to taste
red pepper flakes
Place all the ingredients on the crust and bake to the package specifications. Not a lot of measurements in this recipe except the cheese. Really the point is to limit the amount of mozzarella and make up for it by adding extra sauce, Parmesan, and other flavors. Using the turkey pepperoni vs. the regular one saves you A LOT of saturated fat and using the wheat crust helps add a little fiber.
If you are at the grocery store and intend to buy a frozen pizza, DON’T. Just do this instead. It actually takes less time because the crust isn’t frozen, it tastes better because everything is fresh, and it will be less fat.
I recently needed a dish for a holiday potluck and came across an olive salad. It basically had one kind of olive, some vinegar, parsley and olive oil which sounded kinda boring. Below is what I ended up making and it seemed to go over pretty well. This is a great alternative to those mayo heavy pasta salads that folks usually bring to the office potluck. I don’t have to mention that you should use pitted olives right? Unless you don’t really care for your co-workers that much, or you need to see who paid attention in safety class.
1 jar extra large whole green olives (the largest you can find)
2 cans of extra large whole black olives
1/2 jar of kalamata olives
1/2 cup olive oil
1/4 cup balsamic or red wine vinegar
1/4 cup chili powder
1-2 cloves of diced garlic (start with one and taste it, add another if you want)
1 English cucumber diced
1 can artichoke hearts chopped
1/2 of a very thinly sliced red onion
low fat feta
give the olives a rough chop so they are different shapes and sizes being careful not to chop them to small, they are the main attraction. Dump in all the other stuff and mix well or dump in everything but the feta and sprinkle the feta on top for those that want some. serve room temperature or cold
I haven’t reviewed the various types of burgers yet but I do like turkey burgers. I’ve tried different ways to prepare them but below is my current favorite.
1 package ground Turkey (I prefer Jennie O Turkey Store)
½ of a red onion diced
½ cup of reduced fat feta (more if you prefer)
¼ cup chopped fresh mint
¼ cup chopped fresh basil
2 tlbs dried oregano
Salt and Pepper
Place turkey and all ingredients into a large bowl and mix well with your hands. Form into patties and grill until done. I use my Forman grill most of the time for these and they turn out great. Put on a whole wheat bun and top with some baby spinach leaves or some watercress to give it a little crunch. My condiments of choice are Grey Poupon, and a little Ketchup.