Recipe Thread!!

[jenscats5]

Another yummy-sounding recipe from Hungry Girl:

HG's Cookie-rific Ice Cream Freeze

Ingredients:
1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets
1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)

Directions:
Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy. Mmmmmm!

Serving Size: 1 shake
Calories: 158
Fat: 4g
Sodium: 234mg
Carbs: 24g
Fiber: 0.5g
Sugar: 15g
Protein: 6.5g

 

[T-Cake]

Another yummy-sounding recipe from Hungry Girl:

HG's Cookie-rific Ice Cream Freeze

Ingredients:
1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets
1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)

Directions:
Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy. Mmmmmm!

Serving Size: 1 shake
Calories: 158
Fat: 4g
Sodium: 234mg
Carbs: 24g
Fiber: 0.5g
Sugar: 15g
Protein: 6.5g

This recipe + My sweet tooth = T R O U B L E

But YUM!!! Must... lay off... the... ice... cr-...ea-... m... *pries self away from freezer*

 

[FlyBrownChick]

Turkey Chili

1 tbs chili powder
2 tbs mexican oregeno
1 medium red onion, chopped
1 large green bell pepper, chopped
2 serrano peppers, chopped
4 cloves garlic, chopped
1 lb extra lean turkey
1 4oz can tomato sauce
handful of cilantro, chopped
salt and pepper, to taste

Coat nonstick skillet with spray and toast chili powder and oregeno until fragrant. Add onion, bell pepper, serrano peppers, and garlic, season with salt and pepper, and saute until soft. Add in turkey, season, and brown completely. After turkey has cooked, add in tomato sauce and simmer on low for ~30 minutes. Add in cilantro and stir though. Season to taste, if necessary. Makes four servings.

Totals for entire recipe:

source grams cals %total
Total: 497
Fat: 5 44 9%
Sat: 0 1 0%
Poly: 0 4 1%
Mono: 0 1 0%
Carbs: 41 132 27%
Fiber: 8 0 0%
Protein: 76 305 63%
Alcohol: 0 0 0%

 

[FlyBrownChick]

Peanut Butter Cookies

1 cup peanut butter
1 tsp cinnamon
1 egg white
1 cup splenda
1 tsp baking soda

Mix well and chill in refridgerator. Once chilled, roll into balls using 2 tsp of batter per cookie and press into small rounds. Bake at 350 for 8 minutes. Let rest on cookie sheet until cool. This makes a lot of cookies, but I haven't made them in a while so I am not exactly sure of the yield.

3 cookies = 2 tbs peanut butter

Nutrition per 3 cookies:
Total cals: 190
Fat: 16 147 75%
Sat: 3 30 15%
Poly: 4 40 20%
Mono: 8 70 36%
Carbs: 6 17 9%
Fiber: 2 0 0%
Protein: 8 32 16%
Alcohol: 0 0 0%

 

[FlyBrownChick]

Peanut Dressing

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This is good on lots of foods, but I usually put it over broiled tuna with a salad of steamed bok choy, peppers, and mushrooms

1 tb brown rice vinegar
2 tsp peanut butter
1 tb soy sauce
1 clove garlic, chopped
1 tsp ginger, grated
pepper to taste

Mix all together. Taste for seasoning and reseason as appropriate. It will be a little thick, but will thin once it get warm.

Nutrients for entire recipe:

Total: 49
Fat: 3 25 48%
Sat: 1 5 10%
Poly: 1 7 13%
Mono: 1 12 22%
Carbs: 4 16 30%
Fiber: 1 0 0%
Protein: 3 11 22%
Alcohol: 0 0 0%
__________________

 

[FlyBrownChick]

Turkey and Eggplant Lasagne

1 lb eggplant

1.25 lbs 99% lean ground turkey
1 tbs fennel seed
1 tbs red pepper flake
.5 cup onion, chopped
.5 cup bell pepper, chopped
4 cloves garlic, chopped
1 cup canned chopped tomatoes
1 tbs chopped fresh oregeno
1 tbs chopped fresh basil

5 oz fat free mozarella, shredded
.5 cup fat free ricotta
1 egg white
1 tbs chopped parsley

salt and pepper to taste

Preheat oven to 350 degrees. Peel and thinly slice eggplant. Arrange in one layer on baking sheet and bake until tender. Meanwhile, sautee garlic, onion, bell pepper, red pepper flake, and fennel in nonstick skillet coated with cooking spray until soft. Season with salt and pepper. Add turkey and brown until cooked through. Season with salt and pepper. Add chopped tomato and a bit of water and simmer for ~20 minutes. Add basil and oregeno, stir through and season with salt and pepper to taste.

Mix egg white with ricotta and parsley.

Assemble by spreading .25 cup sauce in bottom of baking pan. Add a single layer of eggplant, followed by a layer of sauce, ricotta and egg mixture, and finally a layer of cheese. Layer casserole until all ingredients are used or baking dish is full. Cover and bake on 350 for ~60 minutes. Remove cover and bake until cheese is melted and slightly golden.

Allow to cool before serving. Makes 5 servings.

Per serving:

Calories: 179
Fat: 1 g
Carbohydrates: 15 g
Fiber 4 g
Protein: 29 g
__________________

 

[FlyBrownChick]

Peanut Butter Struesel topped Banana Bread

Any binging on this is the sole responsibility the ingestor. I cannot be held responsible for inhaling of this bread.

BREAD
3/4 cup fat free plain yogurt
1 cup fat free cottage cheese
splenda or stevia to taste
4 large egg whites
2 cups oat bran
1 cup oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, mashed
1/2 teaspoon vanilla extract

STREUSEL TOPPING

1/2 cup oats
3 tablespoons creamy natural peanut butter
stevia or splenda to taste

Method

Preheat oven to 350F, and spray 2 8x4 inch loaf pans with nonstick cooking spray.
Make bread batter by beating yogurt and cottage cheese cheese at medium speed with electric mixer until creamy.
Add splenda/stevia and eggs, beating until just blended.
Combine oats, oat bran, baking powder, and baking soda in another bowl. Gradually add this to yogurt/cottage cheese mixture, stirring just until blended.
Stir in bananas and vanilla. Pour batter into pans.
Make streusel by combining the oats, stevia/splenda, and peanut butter in a small bowl. Cut in the peanut butter with a pastry blender or fork until the mixture is well combined and crumbly.
Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes


For one loaf
Total: 886
Fat: 23.5
Carbs: 151
Fiber: 25
Protein: 60

 

[scorpiogirl]

Guess who's making Peanut Butter Cookies this week?!?!? lol

Chicken w/Creamy Mushroom Sauce

3-4 Skinless Boneless Chicken Breasts
1 Package Baby Bella Mushrooms - left whole if small, halved if large
1 Sweet Yellow Onion - coarsely chopped
1 TBSP Olive Oil
3 TSP Garlic Powder (more or less to taste)
Cooking Spray
1 TBSP Butter Buds
1/4 Cup White Wine
1/8 Cup Soy Flour

Cook chicken in pan on stovetop medium heat, using cooking spray, Olive Oil and garlic. Add chopped onion and mushrooms. Remove chicken after veggies are half cooked down. Add wine & Butter Buds (and I added a little more garlic here) until sauce is smooth. Move all veggies to one side of the pan and tilt pan so all liquids run to the other side. Add flour to the liquid and mix well. Once sauce is smooth, mix back in with the mushrooms and onion. Add chicken back to mixture, smothering it in sauce, and let sit on stovetop low heat for 20-30 min. to blend flavors.

I haven't had a chance to get the nutritional info. for this together yet. I just threw it together last night and it was so good, I thought I'd share.

 

[jenscats5]

Guess who's making Peanut Butter Cookies this week?!?!? lol

Chicken w/Creamy Mushroom Sauce

3-4 Skinless Boneless Chicken Breasts
1 Package Baby Bella Mushrooms - left whole if small, halved if large
1 Sweet Yellow Onion - coarsely chopped
1 TBSP Olive Oil
3 TSP Garlic Powder (more or less to taste)
Cooking Spray
1 TBSP Butter Buds
1/4 Cup White Wine
1/8 Cup Soy Flour

Cook chicken in pan on stovetop medium heat, using cooking spray, Olive Oil and garlic. Add chopped onion and mushrooms. Remove chicken after veggies are half cooked down. Add wine & Butter Buds (and I added a little more garlic here) until sauce is smooth. Move all veggies to one side of the pan and tilt pan so all liquids run to the other side. Add flour to the liquid and mix well. Once sauce is smooth, mix back in with the mushrooms and onion. Add chicken back to mixture, smothering it in sauce, and let sit on stovetop low heat for 20-30 min. to blend flavors.

I haven't had a chance to get the nutritional info. for this together yet. I just threw it together last night and it was so good, I thought I'd share.

WOW!! That sounds REALLY good!!

Oh and I want some PB cookies!!

 

[sbt2082]

SWEET POTATO CROUTONS

well this is a quick and easy one, not really a recipe but an idea really. i tend to have a grilled chicken salad a lot for lunch or some spinach leaves with tuna and i found a good way to add some flavor and get your sweet potato in is:

1) Dice up small sweet potato into little cubes
2) Drizzle with olive oil or pam spray
3) Sprinkle a little cinnamon (also splenda if desired)
4) Bake for about 30 min at 400

And most importantly... throw on top of you salad and enjoy!