The Best Light Beer Ever

The best light beer ever--- it taste like real beer -- every bar should have this beer.

Check out the Stats

Nutrition FactsServing Size: 1 bottle

Amount per Serving

Calories 99
Calories from Fat 0
Total Carbohydrate 9g 3%
Protein 1g
Est. Percent of Calories from: Fat 0.0% Carbs 36.4% Protein 4.0%

Happy Friday!!!

Delish-- Beet Salad Recipe

This recipe comes from epicurious.com -- one of my favorite sites!!
When I get my produce from the CSA, I often look up great recipes for the weeks veggies. Steaming and omelets will only take you so far!

Note: I would try to use 1/8 cup of oil and ease my way to 1/4 cup. I am making this tonight (with the oven on for an hour--- ick) and I will let you know how great it is!!!

Roasted Beet Salad with Oranges and Beet Greens -- Bon Appétit January 2004
Makes 6 servings
6 medium beets with beet greens attached
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes.
Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Per serving: calories, 144; total fat, 8 g; saturated fat, 1 g; cholesterol, 0; fiber, 4 g Nutritional analysis provided by Bon Appétit

Swiss Chard

Swiss Chard-- I had no idea what it was until it came in my CSA share. I looked for recipes on-line and could not find one that did not include a stick of butter.

I steamed a piece -- to taste the flavor of the veggie-- tart and bitter-- what could it go with?? I have been obsessed with Meat balls because you can make a bunch and usually 2 with a veggie is very filling. So I steamed the chard and had it with meat balls. Then I thought what if you put it in the meat balls.

Once in the meatballs they taste delicious and give the meat ball a kick-- in a good way-- not a bitter & tart way.

13x9 pan

1pkg shady brook turkey

1 bunch of swiss chard (cut into small pieces)

2 T of garlic powder

1/4 -1/2 cup of seasoned Italian bread crumbs

2 egg whites

salt

pepper

1 tsp Adobo Seasoning

Steam swiss chard with 1 TSP of garlic powder

Spray oil on pan.

Mix the rest of the ingredients and swiss chard in a large bowl.

Separate mixture into meatballs and place on pan.

Cook for 30-45 minutes.

(i ate it on a bed of kale -- see my 1st kale recipe)

To make this clean -- take out the Italian bread crumbs add 3 T of Italian seasoning and handful of basil chopped.

Egg McEasy

Found this recipe on mycleaneating.blogspot.com-- it seems quick and microwaveable.

This weekend I plan to find more tasty breakfast ideas!!

Here is the recipe for her Egg McMuffin (i will add the calorie count later today)






Egg Muffins
makes ~9 egg muffins

300g egg whites
pinch dried thyme
2 pinches dried rosemary
1/4 red pepper
diced1/4 onion
diced handful of mushrooms
canola oil spray for muffin tin

Preheat oven to 350.Grease muffin tins with butter.Add the thyme, rosemary, and vegetables to the eggs and mix well.Fill muffin tins halfway with the eggs mixture.Bake at 350 for 15 minutes, or until eggs are set.

Clean Banana Blueberry Muffins

This recipe is from the cleaneatingclub.com website-- it looks delicious-- I am going to make these muffins this weekend and freeze some of them-- so I always have a grab and go breakfast.

Also you can substitute Agave for Sucanat

Ingredients:
2 cups white whole wheat flour
1/3 cup Sucanat
1/2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 1/2 cups mashed bananas
4 egg whites
1 tsp. vanilla extract
1/3 cup unsweetened applesauce
1 cup fresh blueberries
Directions:
Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin pan with paper muffin liners.
In a large mixing bowl, mix whole wheat white flour, Sucanat, cinnamon, baking powder, and baking soda. Set aside.
In medium mixing bowl, mix together mashed bananas, egg whites, vanilla extract, and applesauce.
Mix the banana mixture into the flour mixture. Fold in the cup of blueberries.
Spoon combined batter into lined muffin cups.
Bake approximately 18 minutes or until a toothpick inserted into the center of a couple of the muffins comes out clean.
Nutritional Info:
Calories: 144 Fat: 0.4 g Cholesterol: 0 g Sodium: 208.5 mg Potassium: 171.5 mg Carbohydrates: 31.5 g Fiber: 1.7 g Protein 4.2 g