Recipe Thread!!

[scorpiogirl]

WOW!! That sounds REALLY good!!

Oh and I want some PB cookies!!

It was hard not to eat the WHOLE pan at once. I was STUFFED though! lol

PB cookies......

 

[Gymgurl]

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!

Thanks for the idea

 

[scorpiogirl]

Thanks for the idea

That DOES sound yummy! Gonna' try that one too!

 

[FlyBrownChick]

Salad nicoise

3-4 cups mixed field greens
3 oz french green beans
3 oz tuna
1 hardboiled egg, yolk removed
1 small new potato
.5 small tomato
1 clove garlic, finely chopped
1 tsp olive oil
1 tbs balsamic vinegar
1 tsp dried basil
salt and pepper

Cook new potato in boiling water until fork tender. Meanwhile, cook green beans in salted boiling water until tender crisp. Shock in ice water once cooked. Season tuna with salt, pepper, and dried basil. Bake or grill to desire doneness.

Chop egg white and potato. Cut tomato into wedges. Arrange greens on plate or in bowl. Top with green beans, tomato, potato, and tuna.

Mix olive oil, vinegar, and garlic well. Salt and pepper to taste. Either pour on salad or serve on side with salad.

 

[scorpiogirl]

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.

UPDATE..............

Makes 2 Servings. Per Serving:

Calories: 410
Fat: 8.5
carb: 19.5
Protein: 53.5

 

[guindilla]

Wow, this thread is incredible. So many great recipes. Thanks to everyone!!

I was wondering if anyone could post a healthy and easy recipe for coconut cream pie, banana cream pie, tiramisu and carrot cake. If anyone knows any it would be awesome!!

Thanks so much!!

 

[jenscats5]

Wow, this thread is incredible. So many great recipes. Thanks to everyone!!

I was wondering if anyone could post a healthy and easy recipe for coconut cream pie, banana cream pie, tiramisu and carrot cake. If anyone knows any it would be awesome!!

Thanks so much!!

I went to www.foodtv.com & checked out the Calorie Commando show - Juan Carlos Cruz is a chef who lost a lot of weight via The Biggest Loser type of show.....he redoes recipes also....so the following are his:

Tiramisu

8 ounces mascarpone cheese
1 cup non-fat ricotta cheese
1 3/8 ounces sugar-free vanilla instant pudding mix (1 package)
2 tablespoons sugar substitute (recommended: Splenda)
8 ounces frozen fat-free whipped topping, thawed
1/2 cup coffee-flavored liqueur
1 cup espresso
6 ounces lady fingers
1 tablespoon cocoa powder, for dusting

In a food processor, blend cheeses, pudding mix, and sugar substitute until smooth. Gently fold the thawed whipped topping into the cheese mixture. In a separate shallow bowl, combine the coffee-flavored liqueur and espresso. Dip half of the ladyfingers into the espresso mixture until moistened and then line them up along the bottom of a trifle bowl.
Gently spoon half of the cheese mixture over the layer of ladyfingers. Dip the remaining ladyfingers in the espresso mixture until moistened and then line them up on the top of the cheese mixture. Gently spoon the remaining cheese mixture on top of the ladyfingers. Lightly dust the top with cocoa powder and refrigerate for at least 8 hours before serving.

Nutritional Analysis per serving: Calories 350, Fat 15 grams, Saturated Fat 1 gram, Carbohydrates 36 grams, Fiber 0 grams


Banana Cream Pie

1 cup low-fat chocolate wafer cookie crumbs (from about 3 cups cookies)
1 tablespoon brown sugar
1 teaspoon instant espresso powder, dissolved in 1 tablespoon water
1 teaspoon canola oil
2 bananas, sliced
2 tablespoons banana liqueur
1 cup prepared marshmallow cream
7 ounces non-fat whipped topping, thawed
1/4 cup semisweet chocolate shavings

Make cookie crumbs by processing chocolate cookies in a food processor until they yield a fine crumb. Add brown sugar, espresso, and oil and pulse until blended. Press mixture into the bottom and sides of a 9-inch pie pan and set aside.
Peel and thinly slice the bananas. Toss banana slices with the banana liqueur and set aside. In a large bowl, stir the marshmallow cream and whipped topping together. Fold in the banana-liqueur mixture. Spread topping over crust and smooth. Garnish with chocolate shavings, if desired. Refrigerate until chilled, at least 30 minutes.

Nutritional Analysis per serving: Calories 200, Fat 4 grams Saturated Fat 1 gram, Carbohydrates 39 grams Fiber 1 gram

Rice Pudding (this one's for me!!)

2 cups cooked white rice (can be left-over rice)
2 cups 1 percent milk
1 stick cinnamon
1/2 cup egg substitute
3/4 cup sugar substitute (recommended: Splenda)
1 teaspoon ground cinnamon, plus additional for garnish
1/2 cup raisins

In a large saucepan, stir together rice and milk. Add cinnamon stick and bring to a low simmer over medium-low heat, whisking to keep from sticking. Add egg substitute and cook until just heated through (do not let eggs cook). Whisk in the sugar substitute and continue cooking over medium-low heat until mixture is thickened, about 10 minutes. Remove pan from the heat and remove the cinnamon stick. Add ground cinnamon and stir in raisins. Ladle rice pudding into 6 custard glasses or serving cups. Sprinkle the top with a pinch of ground cinnamon, if desired. Serve warm or refrigerate until chilled and serve cold.

Nutritional Analysis per serving: Calories 146, Fat 1 gram Saturated Fat 1 gram, Carbohydrates 28 grams Fiber 1 gram

 

[guindilla]

Wow, that was fast. Thanks so much. They look awesome.

Can the mascarpone be found easily in any supermarket? is there any other cheese that could be used instead?

Also, how about the marshmallow cream? Where can you buy that?

If any one knows please let me know.

Thanks so much

Regards

 

[jenscats5]

Found this one from Kraft Foods:

Easy Coconut Cream Pie

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 cup BAKER'S ANGEL FLAKE Coconut, divided

2 cups thawed COOL WHIP Whipped Topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)


POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.

REFRIGERATE 4 hours or until set.

SPREAD pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.



KRAFT KITCHENS TIPS


Healthy Living: Trim 4 grams of fat per serving by preparing with fat free milk, COOL WHIP LITE Whipped Topping (or fat free) and a reduced fat graham crust.

My note: Use SF/FF pudding mix.....and I don't know if this would work or not - you could use 1 cup of FF milk + 1 cup of Light Coconut Milk....might add more of a richer, cocnutty flavor.....

 

[guindilla]

I found this low fat coconut cream pie recipe:

Ingredients:
1 large package instant coconut cream pudding mix
2 3/4 cups skim milk
1 (9") reduced fat graham cracker pie crust

Directions:
In medium bowl, combine pudding mix and milk; mix until smooth. Pour into pie crust.
Chill for 1 hour.
Calories......228.....Fat.....3 g.....Fiber.....0 g.


The question might be silly but do I have to bake the crust or could I eat it as it comes?

Also, anyone knows if it would be ok to use some protein powder to the mix to add some protein to this recipe?

Thanks