I do have one finish to share. A couple of winters ago I participated in a mystery crochet along that was being held on an Internet group. I ended up with a caplet that I was going to send to hubs grandmother that was in a nursing home at the time. She passed away before I got it sent to her so it has been stuffed in the closet that I just cleaned out this week. I washed it and added a button to it, now I just need to find a home for it.
I have another recipe to share with you from the Light Cooking cook book. Hubs made burgers for us this evening. Beef for him and a turkey burger for me. I made this light potato salad made with nonfat yogurt. It really was good and hubs liked it also.
|My plate with one of those new skinny buns.|
|Hubs plate, probably two servings here!|
Chilled Potatoes in Creamy Herb Sauce4 red new potatoes, unpeeled and scrubbed
1 cup frozen peas, thawed
1/2 cup chopped green bell pepper
1 1/2 cups Dannon plain nonfat or lowfat yogurt
2 tablespoons snipped fresh parsley
2 tablespoons sliced green onion
1 teaspoon dried basil leaves, crushed
1/4 teaspoon salt
dash white pepper
In a medium saucepan bring small amount of water to a boil. Add potatoes; cook, covered, 25 to 30 minutes or until tender. Drain and cool. Slice and place in a large bowl. Toss with peas and bell pepper. Add yogurt, parsley green onion, basil, salt and white pepper. Toss gently to coat. Cover; chill until ready to serve. 8 servings 100 calories 0 g Fat
I took what looked like 1/8 of the recipe because the recipe was for 8. It really was a lot for 100 calories.
So far this cookbook is batting 100.
Hard to believe the day is pretty much over. Going to sit and crochet a while. Good night all! Blessings!