Empty Nester Menus (Continued)


Dinner #4
Lynnie Lynn's Quick Baby Back Ribs
Peppered Cauliflower
Spinach Salad
Raspberry Dream Mousse
Total Carbs: 30.6g

Lynnie Lynn's Quick Baby Back Ribs
For those times you forgot to start marinating the night before. Makes 2 servings.

1/4 tsp garlic powder
pinch salt and pepper (to taste)
1/4 tsp chili powder
1/2 lb baby back ribs
1/2 tsp tabasco sauce (to taste)
2 tbsp beer (or wine)
1/4 cup unsweetened ketchup

1. Preheat oven to 350°F.
2. Place ribs in nonstick baking pan, meat side up, and put in oven.
3. In small bowl, mix remaining ingredients.
4. After one hour, remove ribs from oven. Place on cutting board, and cut ribs into several sections.
5. Pour sauce into baking pan and return ribs to pan, meat side down. Swirl them around in the sauce to coat them in sauce.
6. Cook ribs one hour, basting occasionally with sauce and turning ribs.

Peppered Cauliflower
Seasoned cauliflower with tomatoes, onion, and garlic. Makes 2 servings.

1 tsp vegetable oil
1/3 cup fresh chopped onion
1 medium garlic cloves, minced
1/3 cup chopped tomato
pinch salt
pinch black pepper
pinch ground red pepper (cayenne)
2 cups fresh cauliflower florets

1. In frying pan, over medium-high, heat oil, add onions and garlic, cook 5 minutes or until golden.
2. Add tomato, salt, black and red pepper. Stir and cook 2 minutes.
3. Stir in cauliflower, cover. Lower heat, simmer 12 minutes or until soft.

Spinach Salad
A great salad made with mushrooms, onion, and spinach. Makes 2 servings.

3 cup fresh baby spinach
1 cup fresh mushroom slices
1/4 cup fresh chopped red onion
1 tbsp balsamic vinegar
1 tbsp olive oil
1/8 tsp black pepper
1 medium garlic cloves, minced

1. In salad bowl, toss spinach, mushrooms, and onion.
2. In small bowl, whisk vinegar, olive oil, and garlic. Dizzle dressing on salad, toss. Serve with freshly ground black pepper.

Raspberry Dream Mousse
A cool, light dessert whipped with raspberries and milk. Makes 2 servings.

1/2 dry mix package sugar free raspberry flavored gelatin
1/4 cup cold water
3/4 cup fresh raspberries
1/3 cup powdered whole milk
1-1/2 oz ice cubes (3 cubes)

1. In small saucepan, combine gelatin and water. Stir well. Let stand for 1 minute.
2. Place pan over low heat. Cook for 1 minute, or until gelatin dissolves, stirring constantly.
3. In blender, combine gelatin mixture, raspberries, and powdered milk. Cover and blend until smooth.
4. Add ice cubes, one at a time, cover and process until blended.
5. Spoon mousse into parfait glasses and serve.

Nutritional Information (Per Serving)
Lynnie Lynn's Quick Baby Back Ribs
Calories 380.3, Total Carbs 2.8g, Dietary Fiber 0.1g, Saturated Fat 11.2g, Potassium 304.1mg, Protein 20.9g, Sodium 242.9mg
Peppered Cauliflower
Calories 52.9, Total Carbs 5.5g, Dietary Fiber 1.3g, Saturated Fat 0.4g, Potassium 60.9mg, Protein 0.9g, Sodium 122.9mg
Spinach Salad
Calories 103.2, Total Carbs 8.6g, Dietary Fiber 2.4g, Saturated Fat 1g, Potassium 146.6mg, Protein 2.2g, Sodium 62.5mg
Raspberry Dream Mousse

Calories 132.3, Total Carbs 13.7g, Dietary Fiber 3g, Saturated Fat 3.6g, Potassium 294.2mg, Protein 6.4g, Sodium 94.5mg

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PREVIOUS: Dinner #3: Grilled Salmon with Fresh HErb Sauce, Leek and Chard Bisque, Cucumber Tomato Onion Salad, and Low Carb Almond Cream with Berries


NEXT: Dinner #5: Crayfish Tails, Black Bean Salad, and Garlic Jalapeno Collard Greens


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Last Modified Date: August 06, 2013

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by Brenda Bell
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