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Roonytunes
New member
guindilla said:
I made this and I didn't use tofu or applesauce. My guess is the applesauce may make it more moist, but every time I ate one of these muffins, I threw it in the microwave for 10-20 secs which softened 'em up.
I made this and I didn't use tofu or applesauce. My guess is the applesauce may make it more moist, but every time I ate one of these muffins, I threw it in the microwave for 10-20 secs which softened 'em up.
This is one of my favorites.... 
ITALIAN CHICKEN
1 serving
4-5 pieces boneless, skinless chicken breast
1 package pre-packaged spinach
2 cans of Italian tomatoes
1 8oz low fat cottage cheese
1 package low-fat Mozzarella cheese.
Spray a 9X13 baking pan with Pam cooking spray
Layer in this order: chicken, spinach, cottage
cheese, tomato and Mozzarella cheese, cover
with foil and bake for one hour at 350, uncover
and bake for 1/2 hour longer.
Serve with rice or noodles.
ITALIAN CHICKEN
1 serving
4-5 pieces boneless, skinless chicken breast
1 package pre-packaged spinach
2 cans of Italian tomatoes
1 8oz low fat cottage cheese
1 package low-fat Mozzarella cheese.
Spray a 9X13 baking pan with Pam cooking spray
Layer in this order: chicken, spinach, cottage
cheese, tomato and Mozzarella cheese, cover
with foil and bake for one hour at 350, uncover
and bake for 1/2 hour longer.
Serve with rice or noodles.
Hi,
I was at the gym doing cardio and saw the captions on the tv for a recipe of shrimp with grits. Anyone knows a recipe like this? Shrimp and grits are great bodybuilding foods so it would make a great meal.
Hopefully someone can put something together.
Thanks to everyone
I was at the gym doing cardio and saw the captions on the tv for a recipe of shrimp with grits. Anyone knows a recipe like this? Shrimp and grits are great bodybuilding foods so it would make a great meal.
Hopefully someone can put something together.
Thanks to everyone
I found this one:
Healthy shrimp and grits:
Ingredients
3/4 cups quick grits
3 cups water or skim milk
1 cups shredded reduced-fat sharp Cheddar cheese, divided (use white Cheddar, if available)
3/8 cup freshly grated Parmesan cheese
1/2 teaspoon paprika
1/16 teaspoon cayenne pepper
1.5 ounces chopped lean ham/turkey bacon/prosciuto
Salt and pepper to taste
1 pound medium-size shrimp, peeled
Salt and pepper, to taste
3/4 pounds sliced mushrooms
1 1/2 teaspoons minced garlic
1/8 cup dry white wine (optional)
1 1/2 tablespoons lemon juice
3/4 cups chopped green onions (scallions)
Instructions
Cook grits in the water according to instructions on package. When the grits are ready, stir in 1 1/4 cups of the Cheddar cheese, the Parmesan cheese, paprika, and cayenne until the cheese is melted. Stir in the ham, and set aside.
Coat a large skillet with nonstick cooking spray and set over medium-high heat. Add the shrimp, mushrooms, and garlic, and cook, stirring, until the shrimp are fully pink and almost done, 3 to 5 minutes. Add the wine, if desired, and the lemon juice, and cook, stirring, until the shrimp are done, about a minute longer. Remove from the heat.
In a large bowl, mix together the grits mixture and the shrimp mixture, and season with salt and pepper. Stir in the green onions. Coat a 2-quart casserole dish with nonstick cooking spray. Transfer the grits and shrimp mixture to the prepared dish.
Sprinkle the dish with the remaining 1/4 cup of Cheddar cheese, and serve immediately. If you are preparing this dish ahead of time, cover tightly with plastic wrap and refrigerate to store for up to 1 day, then bring to room temperature, and bake at 350°F for 20 to 30 minutes, or until heated through.
Would it be ok to use plain soy milk instead of water or skim milk?
Thanks
Healthy shrimp and grits:
Ingredients
3/4 cups quick grits
3 cups water or skim milk
1 cups shredded reduced-fat sharp Cheddar cheese, divided (use white Cheddar, if available)
3/8 cup freshly grated Parmesan cheese
1/2 teaspoon paprika
1/16 teaspoon cayenne pepper
1.5 ounces chopped lean ham/turkey bacon/prosciuto
Salt and pepper to taste
1 pound medium-size shrimp, peeled
Salt and pepper, to taste
3/4 pounds sliced mushrooms
1 1/2 teaspoons minced garlic
1/8 cup dry white wine (optional)
1 1/2 tablespoons lemon juice
3/4 cups chopped green onions (scallions)
Instructions
Cook grits in the water according to instructions on package. When the grits are ready, stir in 1 1/4 cups of the Cheddar cheese, the Parmesan cheese, paprika, and cayenne until the cheese is melted. Stir in the ham, and set aside.
Coat a large skillet with nonstick cooking spray and set over medium-high heat. Add the shrimp, mushrooms, and garlic, and cook, stirring, until the shrimp are fully pink and almost done, 3 to 5 minutes. Add the wine, if desired, and the lemon juice, and cook, stirring, until the shrimp are done, about a minute longer. Remove from the heat.
In a large bowl, mix together the grits mixture and the shrimp mixture, and season with salt and pepper. Stir in the green onions. Coat a 2-quart casserole dish with nonstick cooking spray. Transfer the grits and shrimp mixture to the prepared dish.
Sprinkle the dish with the remaining 1/4 cup of Cheddar cheese, and serve immediately. If you are preparing this dish ahead of time, cover tightly with plastic wrap and refrigerate to store for up to 1 day, then bring to room temperature, and bake at 350°F for 20 to 30 minutes, or until heated through.
Would it be ok to use plain soy milk instead of water or skim milk?
Thanks
Last edited:
Baked Coconut Custard:
1/4 cup of sugar
1/4 cup fat free egg susbtitute
1cup 1% low fat milk
1/2 tsp. coconut extract
2 Tbsp frozen, reduced fat whipped topping, thawed
2 Tbsp flaked, sweetened coconut, toasted
Combine sugar and egg in a bowl and stir with a wire whisk; stir in extract and milk. Divide the mixture evenly between 2 ( 6oz.) custard cups. Place cups in baking pan and add hot water to pan to depth of 1 inch. Bake at 325 for 1 hour or until almost set ( center will not be firm, but custard will set up as it chills). Removes cups from pan and let cool. Cover and chill. Top each serving with 1 tbsp of whipped topping, sprinkle with 1 Tbsp of toasted coconut. Serves 2.
1/4 cup of sugar
1/4 cup fat free egg susbtitute
1cup 1% low fat milk
1/2 tsp. coconut extract
2 Tbsp frozen, reduced fat whipped topping, thawed
2 Tbsp flaked, sweetened coconut, toasted
Combine sugar and egg in a bowl and stir with a wire whisk; stir in extract and milk. Divide the mixture evenly between 2 ( 6oz.) custard cups. Place cups in baking pan and add hot water to pan to depth of 1 inch. Bake at 325 for 1 hour or until almost set ( center will not be firm, but custard will set up as it chills). Removes cups from pan and let cool. Cover and chill. Top each serving with 1 tbsp of whipped topping, sprinkle with 1 Tbsp of toasted coconut. Serves 2.
J
jenscats5
Guest
guindilla said:What is the best way to toast flaked coconut?
In the toaster oven or in a pan on the stove.....
Smoked salmon frittata
4 eggs, lightly beaten
1 oz. smoked salmon, chopped
1 tsp chopped fresh chives
1 tbsp sour cream
salt and pepper to taste
Preheat the broiler. Beat together the eggs, salmon, chives, sour cream, salt and pepper. Pour in the mixture in a skillet with cooking spray and cook stirring, about 1 minute, until the egg starts to form curds. Cook for another minute ( the egg mixture should be set on the bottom and still a bit wet on the top). Place the skillet under the broiler and broil for about 2 minutes, until the frittata turns golden brown. Using a spatula, carefully remove the frittata from the skillet. Cut into wedges and serve.
4 eggs, lightly beaten
1 oz. smoked salmon, chopped
1 tsp chopped fresh chives
1 tbsp sour cream
salt and pepper to taste
Preheat the broiler. Beat together the eggs, salmon, chives, sour cream, salt and pepper. Pour in the mixture in a skillet with cooking spray and cook stirring, about 1 minute, until the egg starts to form curds. Cook for another minute ( the egg mixture should be set on the bottom and still a bit wet on the top). Place the skillet under the broiler and broil for about 2 minutes, until the frittata turns golden brown. Using a spatula, carefully remove the frittata from the skillet. Cut into wedges and serve.
