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Bulgur
Shrimp And Feta Tabbouleh
This recipe takes the Middle Eastern side dish and transforms it into a hunger-squashing main meal. This Greek side dish is a great source of vitamin K and omega-3s and with 24 grams of protein and six grams of fiber, it will shut up a rumbling stomach for hours. Ingredients: 2/3 c medium-grind bulgur (next to the rice in most supermarkets) 1 2/3 c water 1/3 c fresh lemon juice 12 oz precooked peeled or thawed frozen shrimp, coarsely chopped 3/8 tsp black pepper 1 c diced cucumber 1 pint grape tomatoes 1/2 c chopped red onion 1/2 c chopped parsley 2 Tbsp olive oil 1/2 c (2 oz) crumbled feta cheese 1/4 tsp salt Directions: In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil.Chicken with Tabbouleh
This is a slight variation on a recipe by Ina Garten, from her book, Barefoot Contassa Family Style. The mint leaves really add a blast of surprising freshness. I don't always make it with chicken though, but either way it is a delicious main-dish salad.Cheaper Meal Planning
I was surfing the internet yesterday, looking for great recipes to try out and post, but my attention was immediately caught when I found this article:
Death to Expensive Eating Habits!
Cheaper Meal Planning
By Maureen Callahan, found on Allrecipes.com
Purposeful Shopping
The first step in slashing food dollars is to plan ahead. Most shoppers waste money on impulse buys or last-minute trips to the supermarket for missing ingredients.
Tabbouleh
INGREDIENTS
1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil
DIRECTIONS
1. Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
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