Happy Easter

Happy Easter Everyone

I hope a lot of you get tons of Chocolate and/or Candy today. If any of you have leftover Candy, please feel free to email me some.

So as some of you know, I have a hard time chewing food due to a lack of muscles. Finding foods that I can eat is pretty challenging to say the least. I’ve done the whole pureed “shit in a blender” thing for years.

Not fun.

With that in mind, we found two recipes for Easter Dinner.

Let’s take a look at tonight’s Menu.

Creamy Spinach Potage

Sweeter, creamier and more flavorful than white potatoes, parsnips form the ideal vegetable base for a French potage, or thick, creamy soup. Choose small to medium parsnips that are heavy for their size, and slice them in uniform pieces for even cooking.

Directions

1. Heat oil in large pot over medium heat. Add chopped onion and celery, and cook 2 to 3 minutes, or until vegetables are softened. Add 6 cups water, vegetable bouillon cubes and parsnips. Bring to a boil. Reduce heat to medium-low, then cover and simmer 20 to 25 minutes, or until parsnips are tender.
2. Increase heat to medium-high, and stir in spinach. Cook 1 minute, or until spinach wilts but is still bright green.
3. Transfer soup in batches to blender or food processor, and purée until soup is smooth. (Or purée soup in pot using an immersion blender.) Season soup to taste with salt and pepper. Return soup to pot, and keep warm. If making soup ahead of time, refrigerate it until an hour before you plan to serve it, then warm soup over medium heat, but do not boil.
4. Just before serving, whisk yogurt and milk in small bowl until smooth. Serve bowls of soup topped with dollops of yogurt mixture.

 

Serves 8

• 2 tsp. olive oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 stalk celery, sliced (about 1/3 cup)
• 2 low-sodium vegetable bouillon cubes
• 1 1/2 lb. parsnips, peeled and sliced (about 4 cups)
• 3 cups baby spinach
• 1/3 cup low-fat plain yogurt
• 2 Tbs. low-fat milk or plain soymilk

And for Dessert, we will have this.

function clearSearchTextBox(txt) { if ((txt.value == “Enter keyword here”) || (txt.value == “Entrez un mot-clé ici”)) txt.value = “”; } Message Boards Français + Logout   My Recipe Box   MyProfile Home > Recipe Search >Café Granita Café Granita Users Average Rating: Nutritional Info Serving Size = 1/4 recipe Calories 247 Total fat 3.4 g Saturated fat 2.6 g Cholesterol 4 mg Sodium 50 mg Carbohydrate 39.2 g Dietary fibre 0 g Protein 3.3 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 9 %DV Iron 1 %DV Diabetes Food Choices 1/4 recipe = 2-1/2 Carbohydrates + 1-1/2 Fats 5 min 4 hr 5 min 4 2 cups prepared NABOB MILANO ESPRESSO Coffee or regular drip coffee Low-fat vanilla or chocolate frozen yogourt COOL WHIP Light Whipped Topping 1/2 cup almond or coffee liqueur COMBINE prepared coffee with liqueur. POUR into 2 ice cube trays. Freeze 4 hours. WHIRL coffee cubes in blender or food processor until slushy. Divide among 4 glasses. Add 1 or 2 scoops low-fat vanilla or chocolate frozen yogourt to each glass. Top with whipped topping.