Weekly Bits: Irish Feasting
St. Patrick's Day might be over for the year, but you don't have to put away your favorite Irish-inspired recipes! Find new ways to love cabbage and potatoes with ideas from our readers.
"I made cream-braised cabbage. But instead of using a lot of cream, I only used about 1 to 2 tablespoons and added another tablespoon of horseradish. And that was for a whole head of cabbage. I got that creamy texture and a great punch of flavor! And it goes great alongside my mustard roasted potatoes!" --Julo
"I use cabbage every day in mine and my husband's lunches. If we're having a salad of some sort, I always top it with a handful of prepackaged coleslaw mix. It adds great crunch and great flavor. The other way we have it is to take a couple handfuls of coleslaw mix, throw it in a mini chopper with about a quarter of an onion and two cans of low-sodium tuna, and chop together. Remove and add just enough nonfat or low-fat Miracle Whip to moisten. Use alongside a big salad, or make a sandwich with some nice whole-grain bread - DELICIOUS!!!" --Lonnie
"I use cottage cheese on my baked potatoes and mush it into mashed potatoes, too!" --Kathy
"Try putting your favorite salsa on your baked potato instead of butter and sour cream. I add a dollop of Greek yogurt (2% fat) for a delightfully satisfying side dish. If you add a chopped chicken breast and a side of steamed veggies, you've got a great meal!" --Gayle
"Try using any flavor of pasta sauce. Kids like the cheesy sauce more. The chunky-style pasta sauce is marvelous." --Gerda