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How To make Salmon And Pasta Stuffed Tomatoes (186 Calories)
1 cup four-color corkscrew macaroni
1 7 1/2 oz.can salmon, drained, flaked,skin-bones removed
1/2 cup plain low fat yogurt
1/2 cup shredded cucumber
1/4 cup shredded carrots
3 Tbsp,reduced calorie mayonnaise OR salad dressing
1/4 teaspoon dried dill weed
4 medium tomatoes
Cook macaroni according to package directions. Drain; set aside. Com- bine salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dill- weed, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with pasta. Cover, chill 4 to 24 hours.
Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each, cut from top to, but not quite through the stem end, making 6 wedges.
To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon pasta mixture. Makes 4 servings.
Nutrition information per serving: 186 calories, 15 g protein, 19 g carbohydrates, 6 g fat, 3 mg cholesterol, 452 mg sodium, 570 mg potassium
How To make Salmon And Pasta Stuffed Tomatoes (186 Calories)'s Videos
Sausage, bacon and zucchini hash. Low carb. Keto
Second ”pasta” try. Spiruello zucchini and sausage - more of a hash.
Cut the zucchini into strips. Salt a little and let rest.
Cut bacon and sausage into small pieces and fry it.
When almost done add a knob of butter, let it melt, add the zucchini and let it sautee 15-30 seconds. Not too long.
Enjoy
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How to Make Zucchini And Ricotta Fritters - Recipe in description
Fritters are another staple in the common chef's repertoire, and none more delicious than this variation with Zucchini and Ricotta.
Preparation time: approx. 20 minutes
Difficulty: simple
Calories p.p.: approx. 667 kcal
Ingredients for 2 portions:
200 g zucchinis
1 medium egg
100 g ricotta
3 tbsp grated Parmesan cheese
3 tbsp flour
Salt
Freshly ground pepper
400 g colourful tomatoes
1 shallot
2 sprigs mint
3 sprigs dill
2 tbsp red wine vinegar
Sugar
8 tbsp olive oil
Preheat the oven to 100 C (200 F). Clean zucchinis and coarsely grate. Mix zucchinis in a bowl with egg, ricotta, Parmesan and flour. Season zucchini mixture with salt and pepper.
Cut 400 g colourful tomatoes into chunks or slices. Finely chop 1 shallot. Strip off mint and dill leaves and chop. Mix tomatoes and shallot in a bowl. Mix with vinegar, salt, pepper, sugar and 4 tbsp oil.
Heat up 2 tbsp oil in a large coated frying pan. Put 5 tbsp of the zucchini mixture into the hot oil and fry over a medium heat for 3 minutes on either side until golden brown. Place the fritters on a plate and keep warm in a hot oven. Heat another 2 tbsp oil in a frying pan and fry 5 more zucchini fritters.
Mix mint and dill through the salad and serve with the fritters.
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MORE PLEASE! with Katie Lee: Zucchini Pasta
Episode 2 of MORE PLEASE! with Katie Lee. Today's Dish is Zucchini Pasta
Link to MORE PLEASE! Food Blog:
Katie Lee's Mission: To create dishes that not only nourish your body but also inspire your palate. I take inspiration from classic favorites and turn them into healthy dishes you can confidently enjoy seconds of. No guilt necessary.
Ingredients: zucchini ~3, lettuce (spring mix), feta & parmesan cheese, cranberry or pomegranate seeds, cherry tomatoes, almonds, quinoa, basil, and kale. Use a blender or Magic Bullet to make the pesto.
Hosted and Created by: Katie Lee
Filmed/Directed/&Edited by: Ryan George
Friend: Nick Greene
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Italian Carrot Salad
Italian Carrot Salad. Part of the series: Healthier Recipes. Italian carrot salad always needs to be made in a very particular way for maximum authenticity. Make Italian carrot salad with help from a natural health enthusiast in this free video clip.
Summer spring mix salad | summer salad | Quick and healthy recipe