Peggy, Week 2: Creating Healthy New Recipes

Today I packed a healthy lunch: a salad with lettuce, pomegranates, feta cheese, baby cucumber and black cherry tomatoes with a raspberry vinaigrette dressing.

Dinner will have a new twist as well. I’m thinking soup: homemade chicken and vegetable soup (since I have leftover rotisserie chicken, carrots, corn, onion and these little baby potatoes). This is so easy I left the recipe for my daughter, Amanda, to make, since I will be working late.

Melissa’s sent us baby coconuts and a recipe for coconut rice. You use the coconut water in place of regular water to make Basmati or Jasmine rice.  There is an average of 12-16 ounces (1 3/4 to 2 cups) of liquid per coconut. This sounds like it might be good with pineapple, pepper, onion and chicken or shrimp BBQ skewers, so I may try it later this week.

The only way to discover if you like something new is to try it. Leave me a comment and tell me about something new you tried this week.