photo credit: The Gifted Photographer
Ingredients for 6 servings:
* 2 ripe tomatoes, sliced
* 1 green bell pepper, seeded and thinly sliced
* 1 cucumber, peeled, thinly sliced
* 2 scallions, white part only and 7.5 inches of green, thinly sliced diagonally
* 1 / 4 cup (15 g) parsley leaves, coarsely chopped
* (30 g) feta cheese, crumbled
* 3 tablespoons (45 ml) freshly squeezed lemon
2 tablespoons (30 ml) olive oil extravergne
* 1 / 4 teaspoon oregano (1.25 ml)
* 6 crisp leaves of lettuce of Romagna, cut into pieces of 2.5 cm
Method:
1. Arrange the tomatoes, peppers, cucumber, scallions, parsley and feta cheese in a large bowl.
2. In a small bowl, mix together the lemon juice, olive oil and oregano. Pour the mixture onto the vegetables and stir slightly.
3. Divide the lettuce salad plates 6. Cover the salad with vegetables and serve.
Nutritional information (approximate) per serving:
* Fat
6 g in 1.3 g saturated fat
* Carbohydrates
6 g
* Calories
83 calories (59% calories from fat)
* Proteins
3 g
* Fibre
2 g
* Cholesterol
3 mg
* Sodium
133 mg
photo credit: fhisa
Ingredients for 4 people:
* Sardines 600 g
* Tomato 320 g
* Extra virgin olive oil 20 g
* Parsley chopped q.b.
* Oregano q.b.
* Salt q.b.
* Pepe q.b.
Method:
Clean the sardines by removing their heads. Diliscatele and dry with paper towels.
Place in a large saucepan and sprinkle with chopped parsley and oregano.
Add the chopped tomatoes and add 10 g of oil. Season with salt and pepper.
Cook for about 5 minutes over high heat, stirring. Lower the heat and finish cooking. Add 10 g of oil and serve hot.
Nutritional values (indicative) per serving:
* Calories
255 Kcal
* Carbohydrates
6.83 gr.
Lipids *
42.83 gr.
* Proteins
50.39 gr.
photo credit: pretty-hate-machine
Ingredients for 4 servings:
* 4 small chicken breasts (about 110 g each)
* 1 / 3 cup lemon juice
* 1 / 4 cup water
* 1 / 2 teaspoon garlic powder
* 1 / 4 teaspoon onion powder
* 1 teaspoon dried parsley
* 1 / 4 teaspoon salt
Method:
Mix all ingredients except chicken. Pour the mixture over chicken breasts. Let the chicken marinate in the refrigerator for at least 2 hours or overnight. Cook on grill with gas to a minimum or not too close to the charcoal grill, occasionally turning the chicken breasts and pour the marinade sauce until completely cooked. Place the marinade in a saucepan and bring advanced to a boil, serve in part as a condiment.
Nutritional information per serving:
* Carbohydrates
2 g
* Calories
148 calories
* Proteins
27 g
Lipids *
3 g
* Saturated fats
1 g
* Cholesterol
73 mg
* Fibre
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