The weather is getting warmer and as it gets prettier, the less time we want to spend in the kitchen cooking! Besides, who wants to cook once it gets to be 90 degrees?
These quick and easy no-cook recipes are delicious, nutritious, and they'll help save your budget (not to mention your sanity on a hot afternoon). Best of all, they're free! Free is good. :)
Try one of our no-cook recipes today and leave a comment telling us what you think!
Bean and Veggie Sandwich
Rinse and mash canned white beans and mix with low-fat plain yogurt.
Add spices as desired (mustard, dill, parsley, garlic, onion, or pepper).
Spread on multi-grain bread and top with Romaine lettuce, sliced cucumber, and tomato.
Written by Carrie on April 28th, 2006 with no comments.
Read more articles on Sandwiches & Wraps.
WATERCRESS-TARRAGON SALSA VERDE
Nice served with grilled chicken breasts or fish, but also great on a fish sandwich, between the covers of a French roll.
INGREDIENTS:
1 cup loosely packed watercress leaves, coarsely chopped
1/2 cup vegetable oil
2 garlic cloves, chopped
2 tablespoons capers
3 teaspoons fresh tarragon
2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons mayonnaise
INSTRUCTIONS:
Combine the watercress, vegetable oil, garlic, capers and tarragon in a processor or blender and process until blended. Add the vinegar, lemon juice, olive oil and mayonnaise and process until smooth.
Serves 4 to 6.
PER SERVING: 260 calories, 0 protein, 1 g carbohydrate, 29 g fat (4 g saturated), 3 mg cholesterol, 88 mg sodium, 0 fiber.
Written by Carrie on April 27th, 2006 with no comments.
Read more articles on Sauces & Salsas.
3 is here
CHICKEN TACOS WITH SALSA, CREMA & CILANTRO
This recipe from Georgeanne Brennan uses the meat of a supermarket roast chicken to create quick and easy tacos. It is best if the chicken is still warm, but not to worry if it has cooled off. The tacos will still be good. The tortillas may be wrapped in foil and warmed briefly in a regular oven or a toaster oven. Or, heat them quickly over a gas burner. Or, if they’re very, very fresh, simply use them at room temperature.
1 roasted 2- to 2 1/2-pound chicken
2 dozen 8-inch-diameter corn tortillas
1 to 1 1/2 cups salsa (mild or hot)
4 cups shredded red cabbage, or a mix of red and green
2 or 3 carrots, cut into thin coins or shredded
3 cups coarsely chopped cilantro leaves
1 cup Mexican crema, or light sour cream
Lemon and/or lime wedges
INSTRUCTIONS:
Coarsely chop or shred the chicken meat. Discard bones and skin.
Warm the tortillas, if desired. Set out the tortillas, fillings and garnishes, and let diners build their own tacos at the table.
Yields 24 tacos.
Serves 6 to 8.
PER SERVING: 120 calories, 11 g protein, 10 g carbohydrate, 4 g fat (1 g saturated), 30 mg cholesterol, 50 mg sodium, 2 g fiber. .
Written by Carrie on April 26th, 2006 with no comments.
Read more articles on Main Dishes.
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