Recipe Thread!!

[guindilla]

Sounds pretty good. I'll have to give it a try

 

[guindilla]

creme brulee

I love creme brulee but never made it myself. I saw this recipe on another forum:

Creme Brulee

4 eggs
2 cups heavy cream
dash salt
1 tbsp Vanilla
12 packets Spenda - but you could probably get away with 8.

Mix well until creamy, but not foamy. Bake at 325 for approx. 1 hour in a water bath. Can do individual custard cups or one large bowl.


I was wondering if the heavy cream could be susbtituted for somehting more healthy or if anyone can post a healthier version of creme brulee.

Thanks

 

[Ghede]

Big chompy Mediteranean flavors here, YUM! Wrap me up from the beach, a little Pastis and Water, some grilled St.Pierre and lets DINE!!


Bulgur and Lentil Pilaf with Edamame
this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?

The macros for the following recipe look like this per portion:
138kcal
7 g pro
22 cho (8g fiber)
3 g fat (0g sat)

1 1/3 bulgur wheat
1 1/3 cups tiny dark green french lentils, go through them for rocks, no kidding.
1 cup shelled edamame, any grocer these days in the freezer section
Salt
30 cherry tomatoes, halved
2/3 cup each: diced fresh fennel, chopped italian parsley, chopped mint, diced red onion
1/4 cup chopped dill
1 1/2 tbs EV olive oil
3 tbs rice wine vinegar
ground black pepper...

Method:

this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:

cover the bulgur wheat and a generous pinch of salt with boiling water in a medium bowl just enough to cover the grains, place a pot lid in the bowl to trap the steam, should be done absorbing the water in about 20 minute, fluff with a fork, let cool.
cover the lentils in a deep sauce pot with about an inche of stock over the depth of the lentils, it may take a bit more later. bring back to a boil and then lower to simmer for about 40 minutes. when done, drain the stock, reserve, let the lentils cool.

Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp.

questions? ask Ghede. if it's broken, we can fix it, always.

Damn, Ghede, that looks pretty good, and the macros fit right in with my diet plan.... (multiple personality disorder, thangyou, thangyouverymush).

 

[guindilla]

Hi, I am looking for some quick high protein and even fruity salad recipes. if you have any please share with us!!

Here is one:

Curried Chicken Rice Salad:

1 chicken breast, cooked and chopped
1 tbsp low fat mayo
1 tbsp plain yogurt
1 tbsp mango chutney
1 tsp curry paste
75 gr cooked rice
2 spring oinions, finely chopped
1 stick of celery, finely choped
3 dried apricots, chopped
Mix all ingredients together well. Serve 1


I'd love to find one that combines bacon, chicken and fruits or something similar but I am not sure if that is possible

 

[jenscats5]

Hi, I am looking for some quick high protein and even fruity salad recipes. if you have any please share with us!!

I'd love to find one that combines bacon, chicken and fruits or something similar but I am not sure if that is possible

Well do you want it to include lettuce or be a rice based salad??

Check out in this thread the Kitchen Sink salad - I ate that 2 nites & posted up what I used in it.......You could do the same thing with ingredients you have on hand.....fruit, veggies, etc

Some combos could be:

Spinach, slivered/sliced almonds, strawberries
Spinach, blue cheese, sliced grapes
Mesclun or Spring mix, orange slices, other veggies, chicken
Chopped chicken + 1 tblsp FF mayo + 1 tblsp Yogurt/sour cream + chopped apple + almonds + raisins + sliced grapes + celery -- serve over lettuce if desired

 

[guindilla]

Thanks Jen. Could you post the link to the site?

 

[jenscats5]

Thanks Jen. Could you post the link to the site?

Which site??

The kitchen sink salad I posted in this thread somewhere.....and also in Obi's Yummy thread on the Food Forum.....

 

[guindilla]

Sorry, I thought it was a website.

Here is another salad recipe:

Avocado, Chicken and Pasta Salad:

200 gr pasta spirals ( uncooked)
1 large ripe avocado, sliced
1/3 cup low fat mayo
pepper
1/2 roasted chicken, cut in chunks
2 shallots, sliced
1/3 cup plain yogurt
Chopped parsley
Basil or mint

Cook pasta until still a little firm then allow to cool. Mix together all the ingredients, folding through the avocado last ensuring that it is not broken. Serves 4.

 

[guindilla]

Quick and Easy Mocha Fudge Pie By Laura Creavalle:

1/3 cup hot water
4 tsp instant coffee granules, divided
1/2 ( 19.85oz) box light fudge brownie mix ( about 2 cups)
2 tsp vanilla extract, divided
2 egg whites
3/4 cups skim milk
4 Tbsp Kahlua or other coffee flavored liquor , divided
1 pack sugar free instant chocolate pudding and pie filling mix
3 cups frozen reduced calorie whipped topping, thawed, divided
Combine hot water and 2 tsp coffee granules in a medium bowl, stir well. Add 1 Tbsp Kahlua. Add brownie mix, 1 tsp vanilla extract and egg whites; stir until well blended. Pour mixture in a 9 inch pie plate coated with pam spray. Bake at 325 for 22 minutes. Let crust cool completely. Combine milk, 2 Tbsp Kahlua, 1 tsp coffee granules, remaining 1 tsp vanilla and pudding mix in a bowl; beat at medium speed of a mixer for 1 minute. Gently fold in 1 1-1/2 cups of whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining 1 Tbsp kahlua and remaining 1 tsp coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups of whipped topping mixture over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in fridge. Makes 8 servings.

 

[jenscats5]

Quick and Easy Mocha Fudge Pie By Laura Creavalle:

1/3 cup hot water
4 tsp instant coffee granules, divided
1/2 ( 19.85oz) box light fudge brownie mix ( about 2 cups)
2 tsp vanilla extract, divided
2 egg whites
3/4 cups skim milk
4 Tbsp Kahlua or other coffee flavored liquor , divided
1 pack sugar free instant chocolate pudding and pie filling mix
3 cups frozen reduced calorie whipped topping, thawed, divided

Combine hot water and 2 tsp coffee granules in a medium bowl, stir well. Add 1 Tbsp Kahlua. Add brownie mix, 1 tsp vanilla extract and egg whites; stir until well blended. Pour mixture in a 9 inch pie plate coated with pam spray. Bake at 325 for 22 minutes. Let crust cool completely. Combine milk, 2 Tbsp Kahlua, 1 tsp coffee granules, remaining 1 tsp vanilla and pudding mix in a bowl; beat at medium speed of a mixer for 1 minute. Gently fold in 1 1-1/2 cups of whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining 1 Tbsp kahlua and remaining 1 tsp coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups of whipped topping mixture over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in fridge. Makes 8 servings.

Yes!! I would say instead of making that crust yourself - get a ready made Graham Cracker or Oreo Cookie Crust - it will save time + is easier.....plus I think they come in low fat versions also.....