Since I discovered I am at the high and unhealthy range of the bad cholesterol scale, I have been reading up on all things cholesterol in order to figure out how to get my bad cholesterol readings down to healthier levels without the use of medication, in addition to bringing my good cholesterol levels up. In doing so, I continued to read about how good sardines are for you. They are ridiculously rich in omega-3 fatty acids. Omega-3’s not only lower LDL cholesterol, they’re also potent anti-inflammatories, and they significantly reduce blood levels of artery-clogging triglycerides. Knowing this, I went in search of a good sardine recipe and found this, which had awesome reviews: http://allrecipes.com/Recipe/Sardines-with-Sun-Dried-Tomato-and-Capers/Detail.aspx?event8=1&prop24=SR_Thumb&e11=sardine&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i3
I made it according to the recipe, but mashed up the sardines like canned tuna and mixed in the rest of the ingredients. I also used 1/2 of the dried thyme called for as it can sometimes be overpowering. I put the mixture on whole wheat toast. The first bite took a minute for me to figure out if I liked it or not, but by the last bite of the sandwich, I felt this was a keeper! It has a nice kick to it from the spices ~ although, it may be too spicy for some. I will definitely be making this again soon!
I first saw this recipe for Cranberry-Ginger Oatmeal Cookies ~ https://www.weightwatchers.com/food/rcp/recipepage.aspx?recipeid=478901 ~ in a Weight Watchers magazine article about desserts with unique ingredients. The unique ingredient in this recipe was prune baby food. What drew me in were all of the other ingredients, including chopped up crystallized ginger and cranberries. I was not disappointed in these cookies – I almost wish I was because these were “too good” and hard to stop at just one. I would love to figure out how to convert this recipe from cookies to bars, but they may be a recipe for a future post.
I found this recipe for Lemon Chicken Piccata ~ http://allrecipes.com/recipe/lemon-chicken-piccata/ ~ while looking to make something that wouldn’t require me to head to the grocery store. What a great find it was! I followed the recipe as shown. The only substitution I made was to add lemon zest instead of the lemon slices as a few reviewers had noted that the slices created a tartness in the finished product. I loved this – the pop of lemon was awesome and can be tweaked to personal preference. It would be excellent over rice.
Apple, Goat Cheese and Pecan Pizza (http://www.myrecipes.com/recipe/apple-goat-cheese-pecan-pizza) was really an interesting mix of textures and flavors. I had to modify the recipe abit as I didn’t have the pizza crust, the goat cheese, or the spinach required. I used a smaller 10-oz Boboli Whole Wheat Pizza Crust. I added about 6 ounces of sliced apples and 3 ounces of reduced-fat crumbled feta cheese, and cooked the pizza for the time required on a pizza stone. For the dressed greens and pecans, I used the ingredient amounts called for in the recipe and did not reduce them. This was an excellent recipe, plus very quick and easy to make. I will definitely make this again!