Empty Nester Menus (Continued)

 

Dinner #5
Crayfish Tails
Black Bean Salad
Garlic and Jalepeno Collard Greens
Total Carbs: 19.9g

Crayfish Tails
Crayfish marinated in vinegar, lemon, and spices. Makes 2 servings.

Ingredients
1/3 lb crayfish tails, steamed and peeled
1/4 cup olive oil
1/4 cup cider vinegar
2/3 tsp celery seeds
dash Tabasco sauce
1/3 medium lemon, thinly sliced
1/3 small onion, thinly sliced

Directions
1. In medium bowl, mix olive oil, vinegar, celery seeds, Tabasco sauce, lemon, and onion.
2. Stir in crayfish.
3. Refrigerate, covered, at least 3 hours.

Black Bean Salad
Jalapeo pepper, garlic, and onion add spice to this chilled black bean salad. Makes 2 servings.

Ingredients
5 oz canned black beans , rinsed and drained
1/4 cup chopped red bell peppers
1/4 cup chopped green bell peppers
1/4 cup chopped yellow bell peppers
1/3 cup fresh chopped red onion
2 tbsp fresh cilantro , chopped
1/3 whole jalapeo pepper, seeded and chopped (wear gloves when handling)
2 tsp fresh lemon juice
1 tsp extra virgin olive oil
1/3 large garlic cloves, minced
pinch salt, to taste (optional)
pinch black pepper, to taste (optional)

Directions
1. In large bowl, toss beans, all peppers, onion, cilantro, and jalapeo pepper.
2. In small bowl, whisk lemon juice, olive oil, and garlic. Add salt and black pepper to taste.
3. Pour dressing over bean mixture. Stir to coat evenly.
4. Cover and refrigerate for 2 to 24 hours.

Reduce amount of jalapeo pepper for a less spicy salad.

Garlic and Jalepeno Collard Greens
Collard greens flavored with jalapeo pepper, garlic, mustard, and onions. Makes 2 servings.

Ingredients
1/2 lb chopped collard greens, rinsed well and sliced into thin strips
1 cup low sodium vegetable broth
1 1/2 fresh basil leaves (or 1/4 teaspoon dried leaf basil)
1 tsp extra virgin olive oil
1/3 cup fresh chopped onion
1 medium garlic cloves, minced
1 tbsp fresh ginger root, grated
1/2 tsp fresh jalapeo chili peppers, chopped
1/8 tsp sesame oil
pinch black pepper
1/2 tsp sesame seeds

Directions
1. In saucepan, mix collard greens, stock, and basil. Cook, covered, for 30 minutes.
2. In large skillet, heat oil over medium. Saut onion and garlic 3 minutes until soft. Add gingerroot and jalapeo pepper. Add collard greens. Cook, stirring, until most of the liquid has evaporated.
3. Add sesame oil and pepper. Toss to mix well. Sprinkle with sesame seeds.

Nutritional Information (Per Serving)
Crayfish Tails
Calories 301, Total Carbs 2.2g, Dietary Fiber 0.4g, Saturated Fat 3.8g, Potassium 179.7mg, Protein 11.5g, Sodium 65.5mg
Black Bean Salad
Calories 106.2, Total Carbs 14.2g, Dietary Fiber 4.9g, Saturated Fat 0.4g, Potassium 108.4mg, Protein 4.5g, Sodium 220.3mg
Garlic and Jalapeno Collard Greens
Calories 71, Total Carbs 7.6g, Dietary Fiber 2.4g, Saturated Fat 0.4g, Potassium 99.9mg, Protein 1.5g, Sodium 81mg

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Reviewed by Susan Weiner, RD, MS, CDE, CDN. 05/12.

Previous: Dinner #4: Lynnie Lynn's Quick Baby Back Ribs, Peppered Cauliflower, Spinach Salad, and Raspberry Dream Mousse

 

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Last Modified Date: August 06, 2013

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