TRATTORIA FRIDAY
Spaghetti & Meatballs or
Spaghetti Marinara w/Mozzarella
Stick Zucchini and Carrot Strips with Ranch Dip
Fresh Fruit
The meatballs are processed, cooked and frozen by Tyson from commodity beef and although we've improved the beef in our hamburgers the same is true for the meatballs. Ingredients are: Ground beef (not more than 20% fat), water, bread crumbs (bleached wheat flour, salt, yeast, dextrose, and soybean oil), seasoning (salt, dehydrated onion, dehydrated celery, garlic powder, spices, soybean oil), tomato puree (tomatoes and citric acid), grated parmesan cheese [(cultured part-skim milk, salt and enzymes), cellulose powder, potassium sorbate], grated romano cheese made from cow's milk [(cultured pasteurized part-skim milk, salt and enzymes), cellulose powder, potassium sorbate]. They have 9g of fat (3 are saturated) and 450 mg of sodium.
The sauce is a Red Pack vitamin enhanced tomato sauce. Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate). The cheese is a USDA commodity part skim mozzarella. Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz.
The zucchini and carrot strips are served with a full fat organic ranch dressing. The fruit is fresh.
Since I am 100 % Irish I will be celebrating St. Patrick's Day in full force. As you may know the Irish are not known to be the healthiest group but they do make everything from scratch. Here is one of the recipes I like to use.
Spaghetti & Meatballs or
Spaghetti Marinara w/Mozzarella
Stick Zucchini and Carrot Strips with Ranch Dip
Fresh Fruit
The meatballs are processed, cooked and frozen by Tyson from commodity beef and although we've improved the beef in our hamburgers the same is true for the meatballs. Ingredients are: Ground beef (not more than 20% fat), water, bread crumbs (bleached wheat flour, salt, yeast, dextrose, and soybean oil), seasoning (salt, dehydrated onion, dehydrated celery, garlic powder, spices, soybean oil), tomato puree (tomatoes and citric acid), grated parmesan cheese [(cultured part-skim milk, salt and enzymes), cellulose powder, potassium sorbate], grated romano cheese made from cow's milk [(cultured pasteurized part-skim milk, salt and enzymes), cellulose powder, potassium sorbate]. They have 9g of fat (3 are saturated) and 450 mg of sodium.
The sauce is a Red Pack vitamin enhanced tomato sauce. Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate). The cheese is a USDA commodity part skim mozzarella. Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz.
The zucchini and carrot strips are served with a full fat organic ranch dressing. The fruit is fresh.
Since I am 100 % Irish I will be celebrating St. Patrick's Day in full force. As you may know the Irish are not known to be the healthiest group but they do make everything from scratch. Here is one of the recipes I like to use.
Red Potato Colcannon
From EatingWell: March/April 2007
There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.
4 servings, about 1 cup each
Active Time:
Total Time:
NUTRITION PROFILE
Low calorie | Low cholesterol | Healthy weight| High calcium | High fiber | High potassium |Gluten free |
View Our Nutrition Guidelines »INGREDIENTS
- 1 pound small red potatoes, scrubbed and cut in half
- 1 tablespoon butter
- 1/2 cup onion, thinly sliced
- 6 cups green cabbage, thinly sliced (about 1/2 head)
- 1 cup low-fat milk
- 1 teaspoon salt
- 1/4 teaspoon white pepper
PREPARATION
- Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.
- Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
- Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.
NUTRITION
Per serving: 182 calories; 4 g fat ( 2 g sat , 0 g mono ); 11 mg cholesterol; 31 g carbohydrates; 6 g protein;5 g fiber; 653 mg sodium; 842 mg potassium.
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