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New member
Wow this is a great thread! I am loving all of these great recipies! Keep them coming. I can not wait to try them all. I always have a hard time finding really yummy god for you recipies! Thank you so much! 
J
jenscats5
Guest
Saw this recipe on the FoodTV page......definitely an "off season" food....
Michael's Energy Bars
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
Michael's Energy Bars
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
J
jenscats5
Guest
Baked Potato Wedges
**I think this would also be good with sweet potatoes...
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.
**I think this would also be good with sweet potatoes...
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.
justagirrl
New member
I'm new...but have a good recipe! It doesn't have a name though...I've been trying all different things since I've been eating clean. This is my new favourite that I have almost every morning:
1 cup cottage cheese
1/2 cup raw oats
1/4 cup blueberries
splenda to taste
Mix it all together in a bowl and it's so good! You can also add 1/2 cup yogurt or exchange the blueberries for something different or just take them out and add cinnamon. It's so easy and no cooking!
1 cup cottage cheese
1/2 cup raw oats
1/4 cup blueberries
splenda to taste
Mix it all together in a bowl and it's so good! You can also add 1/2 cup yogurt or exchange the blueberries for something different or just take them out and add cinnamon. It's so easy and no cooking!
momsgettinfit
New member
These look really good. Thanks!
jenscats5 said:
foreigngirl
New member
ok, I got one that is not on the healthy side that much:
PIROSHKI (not pirogi)
take 2 potatoes and boil them
after they are done, mash them and add 1 yeast, few spoons of salt, 50gr of butter, 150ml of milk, 1kg of flour, 2 yolks. If the dough is watery add flour, if its dry add warm water.
On the side mix the egg whites and add chopped ham and feta cheese.
Take a piece of the dough and make a thin circle (or whatever its gonna look like), fill it with the ham and cheese mix and roll it together.
Fry them in hot oil
PIROSHKI (not pirogi)
take 2 potatoes and boil them
after they are done, mash them and add 1 yeast, few spoons of salt, 50gr of butter, 150ml of milk, 1kg of flour, 2 yolks. If the dough is watery add flour, if its dry add warm water.
On the side mix the egg whites and add chopped ham and feta cheese.
Take a piece of the dough and make a thin circle (or whatever its gonna look like), fill it with the ham and cheese mix and roll it together.
Fry them in hot oil
momsgettinfit
New member
* Exported from MasterCook *
Fennel- And Dill-Rubbed Grilled Salmon
Recipe By :Tom Douglas
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon fennel seeds
1/4 cup golden brown sugar -- packed, plus
2 teaspoons golden brown sugar -- packed
3 tablespoons pimentón de la vera -- spanish smoked paprika
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
nonstick vegetable oil spray
1 3 3/4- to 4-pound salmon side -- with skin, preferably wild salmon
olive oil
Finely grind fennel seeds in spice mill or coffee grinder. Transfer to
small bowl. Mix in next 5 ingredients.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high
heat). Brush salmon lightly on both sides with olive oil. Rub spice
mixture generously over flesh side of salmon. Place salmon, skin side
up, on grill rack; cover and cook until fish is slightly firmer, about 8
minutes. Slide rimless baking sheet under salmon to turn salmon over
without breaking. Place another rimless baking sheet atop salmon. Using
both hands, firmly hold baking sheets together and invert salmon; slide
salmon, flesh side up, off baking sheet and onto grill rack. Cover and
grill until just opaque in center, about 8 minutes longer. Using rimless
baking sheet, remove salmon from grill. Gently slide salmon, flesh side
up, onto platter and serve.
Market tip: Look for Pimentón de la Vera at specialty foods stores, or
order it from La Tienda (888-472-1022; tienda.com) or The Spanish Table
(206-682-2827; spanishtable.com).
Source:
"Bon Appétit, July 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5 Calories; trace Fat (21.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
Fennel- And Dill-Rubbed Grilled Salmon
Recipe By :Tom Douglas
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon fennel seeds
1/4 cup golden brown sugar -- packed, plus
2 teaspoons golden brown sugar -- packed
3 tablespoons pimentón de la vera -- spanish smoked paprika
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
nonstick vegetable oil spray
1 3 3/4- to 4-pound salmon side -- with skin, preferably wild salmon
olive oil
Finely grind fennel seeds in spice mill or coffee grinder. Transfer to
small bowl. Mix in next 5 ingredients.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high
heat). Brush salmon lightly on both sides with olive oil. Rub spice
mixture generously over flesh side of salmon. Place salmon, skin side
up, on grill rack; cover and cook until fish is slightly firmer, about 8
minutes. Slide rimless baking sheet under salmon to turn salmon over
without breaking. Place another rimless baking sheet atop salmon. Using
both hands, firmly hold baking sheets together and invert salmon; slide
salmon, flesh side up, off baking sheet and onto grill rack. Cover and
grill until just opaque in center, about 8 minutes longer. Using rimless
baking sheet, remove salmon from grill. Gently slide salmon, flesh side
up, onto platter and serve.
Market tip: Look for Pimentón de la Vera at specialty foods stores, or
order it from La Tienda (888-472-1022; tienda.com) or The Spanish Table
(206-682-2827; spanishtable.com).
Source:
"Bon Appétit, July 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5 Calories; trace Fat (21.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
momsgettinfit
New member
* Exported from MasterCook *
Watermelon, Avocado, And Arugula Salad
Recipe By :Catherine Macpherson
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large bunch arugula -- stems removed
1 ripe avocado
1 lemon -- halved
1 2- to 2 1/2-pound piece watermelon -- seeds and rind removed
olive oil -- for sprinkling
sea salt and black pepper -- to taste
1/3 cup feta -- crumbled
1. If the arugula leaves are large, tear them into bite-size pieces.
Halve and pit the avocado. Using a large spoon, scoop the flesh from the
skin, keeping the halves intact. Slice the avocado halves into strips.
Place them in a bowl and squeeze the juice from one lemon half over
them. Toss gently to coat them. If necessary, use some of the juice from
the remaining lemon half to keep the avocado from turning brown.
2. Cut the watermelon into 3/4-inch cubes. Or, if you like, slice into
thin, flat wedges for a more sophisticated presentation. Divide handfuls
of the arugula among 4 plates. Sprinkle it with oil, salt, and pepper.
3. Fan avocado slices over the greens. Place the watermelon cubes on top
or lay the thin wedges overlapping.
4. Sprinkle feta over the salads. Add a bit more olive oil and squeeze a
little lemon juice over each plate. Add more pepper.
Source:
"Boston Globe, September 7, 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 364 Calories; 5g Fat (10.9%
calories from fat); 7g Protein; 83g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium. Exchanges: 5 1/2 Fruit.
NOTES : Use a mix of red- and yellow-fleshed watermelon, or red-fleshed
only. A seedless watermelon is ideal. When tossed with the green hues of
arugula and avocado, the colors are as vibrant as the taste. It makes a
fine luncheon dish, or an elegant first course.
Watermelon, Avocado, And Arugula Salad
Recipe By :Catherine Macpherson
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large bunch arugula -- stems removed
1 ripe avocado
1 lemon -- halved
1 2- to 2 1/2-pound piece watermelon -- seeds and rind removed
olive oil -- for sprinkling
sea salt and black pepper -- to taste
1/3 cup feta -- crumbled
1. If the arugula leaves are large, tear them into bite-size pieces.
Halve and pit the avocado. Using a large spoon, scoop the flesh from the
skin, keeping the halves intact. Slice the avocado halves into strips.
Place them in a bowl and squeeze the juice from one lemon half over
them. Toss gently to coat them. If necessary, use some of the juice from
the remaining lemon half to keep the avocado from turning brown.
2. Cut the watermelon into 3/4-inch cubes. Or, if you like, slice into
thin, flat wedges for a more sophisticated presentation. Divide handfuls
of the arugula among 4 plates. Sprinkle it with oil, salt, and pepper.
3. Fan avocado slices over the greens. Place the watermelon cubes on top
or lay the thin wedges overlapping.
4. Sprinkle feta over the salads. Add a bit more olive oil and squeeze a
little lemon juice over each plate. Add more pepper.
Source:
"Boston Globe, September 7, 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 364 Calories; 5g Fat (10.9%
calories from fat); 7g Protein; 83g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium. Exchanges: 5 1/2 Fruit.
NOTES : Use a mix of red- and yellow-fleshed watermelon, or red-fleshed
only. A seedless watermelon is ideal. When tossed with the green hues of
arugula and avocado, the colors are as vibrant as the taste. It makes a
fine luncheon dish, or an elegant first course.
momsgettinfit
New member
* Exported from MasterCook *
Grilled Eggplant
Recipe By :Tiffany Hayes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
olive oil
fresh mozzarella cheese -- sliced
2 fresh tomatoes -- sliced
1 cup fresh pesto sauce
Wash and slice eggplant into 1/4 or 1/2-inch slices. Salt slices to taste and set aside for 10 to 15 minutes. Rinse off and pat dry.
Brush eggplant with olive oil and gril until tender and golden on both sides, about 10 minutes.
Arrange eggplant on serving platter alternating slices of mozzarella and tomato. Drizzle fresh pesto over eggplant. Garnish with fresh basil leaves if desired.
Source:
"Recipes To Go"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; trace Fat (7.3% calories from fat); 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 2 Vegetable.
Grilled Eggplant
Recipe By :Tiffany Hayes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
olive oil
fresh mozzarella cheese -- sliced
2 fresh tomatoes -- sliced
1 cup fresh pesto sauce
Wash and slice eggplant into 1/4 or 1/2-inch slices. Salt slices to taste and set aside for 10 to 15 minutes. Rinse off and pat dry.
Brush eggplant with olive oil and gril until tender and golden on both sides, about 10 minutes.
Arrange eggplant on serving platter alternating slices of mozzarella and tomato. Drizzle fresh pesto over eggplant. Garnish with fresh basil leaves if desired.
Source:
"Recipes To Go"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; trace Fat (7.3% calories from fat); 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 2 Vegetable.
momsgettinfit
New member
* Exported from MasterCook *
Sour Cream Cucumber Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 English cucumbers (2 lb. total)
1 teaspoon salt
3 hard-cooked large eggs -- shelled
1/3 cup sour cream
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
Butter lettuce leaves -- rinsed and crisped (optional)
1. Trim and discard cucumber ends. Cut cucumbers in half lengthwise and thinly slice. In a bowl, mix cucumbers with 1 teaspoon salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.
2. Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.
3. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
4. To serve, mix sour cream dressing and dill with cucumbers. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves. Makes about 4 cups.
CALORIES 45(53% from fat); FAT 2.7g (sat 1.2g); PROTEIN 2.2g; CHOLESTEROL 56mg; SODIUM 127mg; FIBER 0.8g; CARBOHYDRATE 3g.
Description:
"This recipe is adapted from Leda Voropaeff's Russian-American Feasts."
Source:
"Sunset, APRIL 1999"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 16 Calories; 1g Fat (74.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Sour Cream Cucumber Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 English cucumbers (2 lb. total)
1 teaspoon salt
3 hard-cooked large eggs -- shelled
1/3 cup sour cream
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
Butter lettuce leaves -- rinsed and crisped (optional)
1. Trim and discard cucumber ends. Cut cucumbers in half lengthwise and thinly slice. In a bowl, mix cucumbers with 1 teaspoon salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.
2. Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.
3. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
4. To serve, mix sour cream dressing and dill with cucumbers. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves. Makes about 4 cups.
CALORIES 45(53% from fat); FAT 2.7g (sat 1.2g); PROTEIN 2.2g; CHOLESTEROL 56mg; SODIUM 127mg; FIBER 0.8g; CARBOHYDRATE 3g.
Description:
"This recipe is adapted from Leda Voropaeff's Russian-American Feasts."
Source:
"Sunset, APRIL 1999"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 16 Calories; 1g Fat (74.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
