General fitness, health and nutrition · Public discussion

New Years Eve

Started by Michael \Dog3\ Lonergan · · Last activity · 1 post · 244 views

Thread details

What we know about this thread

Original section
General fitness, health and nutrition
Published
14 December 2005
Last activity
14 December 2005
Original author
Michael \Dog3\ Lonergan
Posts
1
Discussion status
Public discussion
Total views
244
Views / 30 days
0

The navigation and discussion metadata provide context. Posts remain in their original chronological order.

Showing posts 1–1 of 1
Posts remain in their original chronological order.

Text size
  1. We seldom go out on NYE. If we do, we go for an early dinner and are
    usually home by 7pm. I'm almost always sound asleep by Midnight 😉 We
    thought we would have some friends over this year. It'll just be 6 of us
    total. The app recipe came from diabetic-recipes.com.

    Partial menu:

    Appetizer: (I'm going to 1/2 it-we don't need 40 for 6 people)
    Avocado in Tortilla Cups
    (makes 40 pieces)

    10 6-inch corn tortillas
    vegetable cooking spray
    3 large ripe avocados
    2 cups (456 g) plain nonfat yogurt, drained
    1 large plum tomato, seeded and finely minced
    2 tablespoons (20 g) minced shallots or red onion
    2 large cloves garlic, minced
    3 tablespoons (45 ml) fresh lemon juice
    2 tablespoons (30 ml) fresh lime juice
    1 teaspoon (5 ml) chili powder
    dash cayenne pepper
    10 pitted ripe olives for garnish
    minced fresh cilantro for garnish

    Preheat oven to 375°F (190°C), Gas Mark 5. Lightly spray mini-muffin cups
    with cooking spray.
    Cut tortillas into quarters. Mist tortilla quarters with water and place 1
    quarter in each muffin cup opening, pushing down in the center to form a
    cup. Spray again with cooking spay. Bake until cups are golden and crisp,
    about 5 minutes. Tip out the cups and cool on a rack.
    Cut avocados in half lengthwise; remove and discard the pits. Using a spoon
    worked in between the flesh and the skin, remove the avocado half from the
    skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing
    spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a
    chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime
    juice, chili powder, and cayenne. Cover and refrigerate until ready to
    serve.
    Cut each olive into 4 crosswise slices. Cover and refrigerate until ready
    to serve.
    To assemble, spoon some of the avocado mixture into each tortilla cup.
    Sprinkle the top of each with some of the minced cilantro and top with an
    olive slice. Arrange on a large serving platter.
    Per 2-piece serving: 95 calories (45% calories from fat), 3 g protein, 5 g
    total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0
    cholesterol, 25 mg sodium
    Diabetic exchanges: 1/2 carbohydrate (bread/starch), 1 fat

    Beef Roast (I'm not sure what cut yet)
    Twice baked potatoes or Margaret's party potatoes
    If I can find decent asparagus I'll make a bernaise sauce
    Red cabbage
    Bread

    Not sure about dessert yet. I'm thinking a big chocolate cake.

    Michael

    --
    ....Bacteria: The rear entrance to a cafeteria.

    All gramatical errors and misspellings due to Ramsey the cyber kitten. He
    now owns all keyboards and computing devices in the household and has the
    final say on what is, or is not, posted.
    Send email to dog30 at charter dot net

Active in the last 60 minutes

Active in this thread

0 users · 0 guests ·0 bots ·0 total

No signed-in users are active right now.

No known search crawlers active right now.