Posts by kamihovis

I don't know if this will work because I've never made hummus, I always buy it at the store, but what if you used the yogurt instead of the oil?  It might not hurt to try it?

I go more of a simplier route. 

I brown whatever meat it is that I'm using, or grill it.

In a pan I saute two colors of peppers, usually green and red, and a sweet onion that I've cut in half then sliced thin.  Then I add the fresh galic and juice of one lime, and salt.  Saute that together

Just before I serve it  I throw in some chopped cilantro and stir.  We eat it with corn tortillas, a little avacado, low fat cheese, and fat free sour cream. 

I make a cucumber dip that I like to use with fish, and to dip veggies in, it would work well with artichokes.

I just take fat free sour cream, lemon juice, garlic powder, dried dill weed, and salt and mix it in a bowl, then I peel cucumber and use a box grater to grate the cucumber and then mix together.  You can make any amount you want that's why I don't ever measure anything, I just add a little of everything and keep testing it until it has the flavor I like.  I put it in the fridge over night before I use it, it seems better that way.

You could always leave the cucumber out, and just have a creamy dip, if that's what you're looking for

I have a veggie salad that I made for fourth of July, and am still munching on. 

8 oz green beans, blanched (I cheat and buy frozen and then thaw them)

8 oz wax beans (yellow, same substitution as the green beans if necessary), I can't always find these so sometimes I blanch or grill aspargas and use that instead

2 cups edamame beans, protein to help fill you up

2 ears (2 cups) grilled corn on the cob, cut from cob (again you can use thawed frozen, or canned, I like canned corn better than frozen corn for some reason)

as many grape tomatoes cut in half.

Then I just mix them with Newman's own lighten up balamic vineagrette.

The recipe is pretty versatile, you can mix and match almost any veggies you want, but as long as you keep the edamame then the salad will be more fillng 

I toss them with evoo and seasoning salt, then sear (sp?) in a pan so they get a nice brown crust on them, and keep flipping them until I get all the sides.

I also prepare them the same way but instead of putting them in a pan, I put them on the bbq, just watch them, they cook up fast!

I make a veggie salad that lasts forever, well not forever, but you know what I mean, and it's pretty tasty.

grape tomatoes, cut in half

asparagas, blanched for 3 minutes in boiling water, or I grill it when I know I'm going to make the salad

green beans, either blanched or frozen, thawed

corn, I either grill it on the cob with the asparagas and then cut if off the cob or use frozen, thawed

edamame (soy beans), shelled and thawed (I can only fine them frozen)

then toss together with light balsamic vineagrette

You can use any kind of veggies you like, but those are the ones I use.  You could even throw in some grilled chicken if you like and eat it in a pita. 

It's been awhile since I've thrown a baby shower but I have some ideas.  At the last one I threw I did baby bingo.  I put baby items on bingo sheets and as the mom opened presents people would mark the items off their sheets, whomever got bingo first, got a prize.  I scrambled the items up on every sheet so no two sheets were the same. 

As for food, I like to use stuff already made.  I buy pilsbury crescent roll dough, you know in the rolls, then you can do lots of stuff with it.  You can take each triangle, cut it in half, making two triangles and wrap it around little sausages, or put it on a cookie sheet and bake it as one sheet, mix together 1/2 stick of cream cheese and some ranch dressing, spread it on top of the crescent dough after it's cooled, then top with chopped veggies (I put mine in a food processor to get them small)  Also, you can buy frozen meatballs, put them in a crock pot with sloppy joe sauce and let 'em sit until eating time (I heat them up a little bit before putting them in the sauce so they're not still frozen when I got to serve them).

I make a pasta salad using any style noodle you want, low fat mayo, frozen peas (defrosted), onions, canned tuna, seasoning salt and shreaded cheese, just mix.  Not very low cal, but a crowd pleaser none the less.  Also, if you take romaine lettuce, green olives, cork screw pasta, parmesan cheese, fat free crutons, sliced silami (sp),and light ceasar dressing, that one is a favorite at our family gatherings. 

I like to make my version of a traditional spinach salad. 

I take baby spinach, top it with a hard boiled egg, sliced of course, and add a couple tablespoons of bacon bits, or imitation bacon bits, and add Newmans' own lightened up honey mustard dressing. 

It's really good for a summer supper, maybe paired with grilled chicken breast.

Also, for breakfast I make a version of Joe's special. 

In a pan fry up some turkey sausage, add garlic and onions, toss in spinach.  In a bowl scramble eggs with a little milk or water, whatever you prefer.  Add eggs to spinach mixture and cook until done.  Sprinkle with parmesan cheese.  

My mom ordered this at a little restaurant we used to go to when I was little.  It burnt down, and I try to make this for her every Mother's Day so that she can still have it.  Sometimes, I just use reduced fat sausage (Jimmy Dean, in the tube) instead of turkey sausage, especially if someone different is going to be eating it.  It works good for brunches too, because it can be served at room temperature.

Hope these help!

Looks like I missed your big day but I have a recipe that includes both of those, and is pretty "gormet" looking, and tasting without all the effort.  My brother used to make it to impress his dates before he got married.  My Dad put it came up with the recipe.

In a little bit of EVOO saute a couple green onions (whites and part of the greens, save some green for garnish) 8 oz mushrooms(sliced) and a 1 T of minced garlic, until wilted, add scallops.  Saute until cooked just about through.  Add 8 oz fat free sour cream and 1/2 c white wine, or dry sherry.  Season to taste, we use johnny seasoning salt (0 Calories)  Add shrimp and cook until pink.

Serve over pasta or by itself.  We usually cut up a crusty bread and dip it in the sauce, but that might add too many calories.  The dish on it's own is 254 calories, and serves 4 (1 lb shrimp, 1/2 lb scallops)

Thank you