Goop Melange Recipes

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GOOP MELANGE

Ground chicken patties with baked sweet potato, topped w/veggies and sour cream. Lowfat and NO SALT!

Provided by MonkeyMazz

Categories     Poultry

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13



Goop Melange image

Steps:

  • Prepare chicken patties as you would a burger; while cooking, sprinkle with dried basil and hot pepper flakes.
  • In a saucepan, heat olive oil and add all other ingredients except sour cream. Cook for approximately 1 hour on low heat, softening vegetables and allowing peas to thicken the concoction.
  • Pour over chicken patties and baked sweet potato.

Nutrition Facts : Calories 540.2, Fat 23.6, SaturatedFat 7, Cholesterol 89.4, Sodium 195, Carbohydrate 53.4, Fiber 13.7, Sugar 7.9, Protein 37.6

1/2 lb ground chicken breast
1 dash dried basil
hot pepper flakes (to taste)
1 sweet potato, baked
2 tablespoons olive oil
1 pint grape tomatoes
1 yellow tomatoes, chopped
1 cup peas
1 yellow pepper, chopped
1 teaspoon basil
1 1/2 lemons
1 celery rib, chopped
1/2 cup low-fat sour cream or 1/2 cup fat free sour cream

CARROT, CHICKPEA AND QUINOA MELANGE

You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.

Provided by Geema

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Carrot, Chickpea and Quinoa Melange image

Steps:

  • Heat oil in large saucepan over medium-high heat.
  • Add garlic, cayenne, and cumin and stir 30 seconds.
  • Add carrots, garbanzos, and broth and bring to boil.
  • Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
  • Season with salt and pepper and stir in parsley.

Nutrition Facts : Calories 388.3, Fat 11.3, SaturatedFat 1.6, Sodium 405.2, Carbohydrate 60.4, Fiber 8.4, Sugar 3.3, Protein 13.8

2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 pinch cayenne
1/2 teaspoon cumin
2 cups baby carrots, peeled cut in 1/2 in. pieces (11 oz.)
1 (14 1/2 ounce) can garbanzo beans, rinsed and drained
2 cups reduced-sodium chicken broth or 2 cups vegetable broth
1 cup quinoa, rinsed for 2 minutes
salt & freshly ground black pepper
1/4 cup chopped Italian parsley

RUSS'S VEGETABLE MELANGE

My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.

Provided by JustJanS

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11



Russ's Vegetable Melange image

Steps:

  • Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
  • Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8

1 tablespoon oil
1 onion, thinly sliced
1 carrot, cut into thin coins
1/4 small cabbage, shredded finely
2 stalks celery, sliced thinly
1/2 red bell pepper, cut into thin strips
1/2 cup cream
1 teaspoon Dijon mustard
fresh ground black pepper
salt
1/4 cup parmesan cheese

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