- 2 cups parmesan cheese
- 1 (10 ounce) box frozen chopped spinach , thawed
- 1 (14 ounce) can artichoke hearts , drained and chopped
- 2/3 cup sour cream
- 1 cup cream cheese
- 1/3 cup mayonnaise
- 2 teaspoons garlic , minced
Preheat oven to 375°F.
Mix together Parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients and mix with spinach mixture.
Bake for 20-30 minutes.
Serve with crackers or toasted bread.
- 4 lbs pork roast (shoulder or butt)
- 2 large onions
- 1 cup ginger ale
- 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
- barbecue sauce , for serving (optional)
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
- 4 large baking potatoes
- 1/4 cup low-fat mayonnaise
- 3/4 cup freshly grated parmesan cheese
- 2 teaspoons seasoning salt , of your choice
Cut each potato into 8 wedges and brush each wedge with mayonnaise.
Stir together Parmesan and seasoned salt and sprinkle evenly on potato wedges.
Place wedges in a single layer on parchment paper lined baking sheet, or a greased baking sheet.
Bake at 400 degrees F for 25-30 minutes or until wedges are tender.
- 3 russet potatoes , cut into 8 wedges each
- 3 tablespoons olive oil , divided
- 2 tablespoons parsley , chopped
- 1/4 cup parmesan cheese , grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- kosher salt , to taste
1Preheat oven to 475 degrees with a baking sheet inside.
Combine Parmesan, garlic powder, paprika, cayenne and salt in small bowl.
Coat potato wedges with 1 Tbsp oil in a large bowl, then add Parmesan mixture, tossing to coat. Remove baking sheet from oven and coat with remaining oil.
Place wedges on the pan and roast until golden, 15 minutes per side. Return fries to bowl and toss with parsley.
Calories 285; Total Fat 16g; Carbohydrates 3g
For this quick, light dish, thin fish fillets are topped with a zesty lemon juice, garlic, and soy vinaigrette and baked for less than ten minutes. Flounder is low in calories and fat and high in vitamin B12, which recent studies suggest helps ward off Alzheimer's and other forms of age-related dementia. Pair with Orzo and Herbed Sugar Snap Peas for a boost in vitamin C, an antioxidant that can bolster your immune system during cold and flu season. Further increase your vitamin C and add fiber by having an orange for dessert. You can find other good sources of vitamin C with Nutrition Data's Nutrient Search Tool.
Go to the healthy recipe on epicurious.com
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
- 285 Calories (13%)
- 16g Total fat (24%)
- 2g Saturated Fat (12%)
- 81mg Cholesterol (27%)
- 1014mg Sodium (42%)
- 3g Carbohydrate (1%)
- 0g Fiber (1%)
- 32g Protein (64%)
See the full nutritional analysis from NutritionData.com