Recipe Swap Week 16
Replies
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can I add a recipe? can it be a dessert?0
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I would like to add some receipes :-)0
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can I add a recipe? can it be a dessert?
We've already got the two recipes for this week, but once your turn comes up (or I put out an open call to post recipes) you can.I would like to add some receipes :-)
Welcome! I've added you to the list.0 -
Mmmm Can't wait to try the shrimp recipe (or as we call them here in Australia -prawns).
What is the campbells cheese soup in the Cabbage Bake recipe? We don't have that here - what could I substitute?0 -
I'd love to join! I enjoy nothing more than cooking & trying out new recipes...0
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Mmmm Can't wait to try the shrimp recipe (or as we call them here in Australia -prawns).
What is the campbells cheese soup in the Cabbage Bake recipe? We don't have that here - what could I substitute?
Maybe just some shredded cheese. That is what I had considered doing, but then I decided to go out rather than cook.0 -
I'd love to join! I enjoy nothing more than cooking & trying out new recipes...
Welcome!0 -
Made the shrimp tonight, it was awesome fresh parsley made it so aromatic...I may just have it again. Next I am going in for some cabbage and brussel sprouts(not a big fan). happy cooking.0
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I am very interested in participating in this recipie swap too. Please add my name.
Thanks:flowerforyou:0 -
Oh, I would love to join this! This sound so much fun .0
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Please add me! Thanks!0
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Added the three new members0
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I'd love to be counted in! This is awesome!0
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I'd love to be counted in! This is awesome!
Welcome to the group0 -
I'd love to be counted in! This is awesome!
Welcome to the group
Thank you!0 -
Do we need a second recipe?
Yes! First person to post a recipe gets to have their recipe be the recipe of the week
How about some shrimp!
You'll Need:
1 Tbsp olive oil
3 cloves garlic, minced
Red pepper flakes
1 small red onion, thinly sliced
1 lb medium shrimp, peeled and deveined
Salt and black pepper to taste
Chopped flat-leaf parsley
Zest and juice from 1 lemon
How to Make It:
*Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and pepper flakes and cook until the garlic is light brown, about 30 seconds. (Careful! Garlic burns and turns bitter easily.) Add the onion and continue cooking until it is translucent.
*Season the shrimp with a pinch of salt and add to the pan. Cook, stirring occasionally, until the shrimp are pink and lightly caramelized. Remove from the heat, stir in the parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve as is or on top of a small portion of buttered linguine, quinoa, or couscous.
Makes 4 servings
170 calories
6 g fat (1 g saturated)
470 mg sodium0 -
Do we need a second recipe?
Yes! First person to post a recipe gets to have their recipe be the recipe of the week
How about some shrimp!
You'll Need:
1 Tbsp olive oil
3 cloves garlic, minced
Red pepper flakes
1 small red onion, thinly sliced
1 lb medium shrimp, peeled and deveined
Salt and black pepper to taste
Chopped flat-leaf parsley
Zest and juice from 1 lemon
How to Make It:
*Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and pepper flakes and cook until the garlic is light brown, about 30 seconds. (Careful! Garlic burns and turns bitter easily.) Add the onion and continue cooking until it is translucent.
*Season the shrimp with a pinch of salt and add to the pan. Cook, stirring occasionally, until the shrimp are pink and lightly caramelized. Remove from the heat, stir in the parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve as is or on top of a small portion of buttered linguine, quinoa, or couscous.
Makes 4 servings
170 calories
6 g fat (1 g saturated)
470 mg sodium0 -
Do we need a second recipe?
Yes! First person to post a recipe gets to have their recipe be the recipe of the week
How about some shrimp!
You'll Need:
1 Tbsp olive oil
3 cloves garlic, minced
Red pepper flakes
1 small red onion, thinly sliced
1 lb medium shrimp, peeled and deveined
Salt and black pepper to taste
Chopped flat-leaf parsley
Zest and juice from 1 lemon
How to Make It:
*Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and pepper flakes and cook until the garlic is light brown, about 30 seconds. (Careful! Garlic burns and turns bitter easily.) Add the onion and continue cooking until it is translucent.
*Season the shrimp with a pinch of salt and add to the pan. Cook, stirring occasionally, until the shrimp are pink and lightly caramelized. Remove from the heat, stir in the parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve as is or on top of a small portion of buttered linguine, quinoa, or couscous.
Makes 4 servings
170 calories
6 g fat (1 g saturated)
470 mg sodium
Welcome!
I use google to convert cups to grams. It's not always completely accurate, but it gives enough of a gauge.0 -
Can I be added please? And what does "bump" mean? Thanks a lot.0
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Cabbage Bake
Cabbage - Raw, 1 head, large (about 7" dia) boiled and drained
Brussels sprouts - Cooked, boiled, drained, without salt, about 15
Campbell's - Cheddar Cheese Soup (Unprepared), 1 container (1 3/10 cup (120ml) ea.)
Campbell's - Cream of Mushroom Soup, 1 container (1 3/10 cups ea.)
Deli - Cooked Cubed Ham, 1 container (16 oz ea.)
Albertson's - Bread Crumbs - Seasoned, 1/3 cup (30 g)
Makes 10 servings
cook brussel spouts and cabbage, drain, add rest of ingredients, sprinkle the breadcrumbs on top and bake for about 30 to 45 min at 350 degrees
168 calories per serving
I'm making this tonight... with some substitutions. I can't wait. It sounds so yummy.0 -
Please add me, I just joined the site this week.:happy:0
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Adding the two new people.
Additionally, there is another recipe swap I am taking part in. If you are interested in taking part in it too please message me your email address. This is an email based swap!0 -
:drinker:I am very interested in participating in this recipie swap too. Please add my name.
Thanks:flowerforyou:0 -
Please add me!!0
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So we had the cabbage dish. Substitutions that I made:
I only used half the head of cabbage, I used shredded cheese instead of soup, I used frozen brussel sprouts in butter, and I used crushed Keebler reduced fat club crackers.
I loved it, but think it would have been just as good without the brussel sprouts. My kids did not like it as much as I did. I'm not sure if we will be having this one again, but I would like to try it again in the future. I'll just have to bribe them to eat it. It's not personal. They just aren't used to me cooking cabbage that way.0 -
Welcome again to new members!
ALSO! There's another recipe swap going on via email. If you want to participate message me with your email address.0 -
I would like to join!
Thank you...0 -
I'd like to join - always looking to try something new!0
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Cabbage Bake
Cabbage - Raw, 1 head, large (about 7" dia) boiled and drained
Brussels sprouts - Cooked, boiled, drained, without salt, about 15
Campbell's - Cheddar Cheese Soup (Unprepared), 1 container (1 3/10 cup (120ml) ea.)
Campbell's - Cream of Mushroom Soup, 1 container (1 3/10 cups ea.)
Deli - Cooked Cubed Ham, 1 container (16 oz ea.)
Albertson's - Bread Crumbs - Seasoned, 1/3 cup (30 g)
Makes 10 servings
cook brussel spouts and cabbage, drain, add rest of ingredients, sprinkle the breadcrumbs on top and bake for about 30 to 45 min at 350 degrees
168 calories per serving
Swaps:
Reduced Fat cream of Celery for Cream of Mushroom
Ham Steak for Cubed Ham (8oz)
3 town house crackers for bread crumbs (did not have any!)
I was a little apprehensive about making this but it was delicous! Saltiness of ham and realy set off cabbage and brussel sprouts. May make this again if I can concince my wife it tastes good.0 -
adding the new members
ALSO! There's another recipe swap going on via email. If you want to participate message me with your email address.0
This discussion has been closed.
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