Please Scroll Down to See Forums Below
J
jenscats5
Guest
sbt2082 said:This must be the "alfredo" you were referring to last night
YUP!! I made it once...it wasn't bad...
YUP!! I made it once...it wasn't bad...
Well... since Roony seems to have us all craving pumpkin... I found this and thought that I would throw it in the mix..........
Pumpkin Cheesecake Recipe - No Sugar Added
Preparation Time: 30 minutes
Bake Time: 45 minutes
Makes: 12 servings
Ingredients:
Crust
-1/3 cup
Soft Butter (can use applesauce or plain yogurt as well)
-1/3 cup Splenda®, granular
-1 1/2 Tbsp All The Whey®, natural unflavored
-1/4 cup Water
-1 1/4 cup Flour
Filling
-3/4 cup Splenda®, granular
-3 Tbsp All The Whey®, natural unflavored
-2- 8oz packages Cream Cheese (can use lowfat or FF)
-1 - 16oz can pure Pumpkin
-1 tsp each Cinnamon, Cloves, Ginger, and Nutmeg
Directions:
Crust Directions:
1. Cream butter and Splenda® until fluffy.
2. Add All The Whey® and water and blend.
3. Add flour and mix well.
4. Press dough into bottom and 2 inches up sides of a 9-inch spring-form pan.
5. Bake at 350°F for 5 minutes.
Filling Directions:
1. Blend together Splenda® and All The Whey®. Add cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
2. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
3. Pour filling into crust.
4. Bake at 350°F for 45 minutes or until firm.
5. Let cool before removing sides of pan.
6. LAST but of course not least....
Pumpkin Cheesecake Recipe - No Sugar Added
Preparation Time: 30 minutes
Bake Time: 45 minutes
Makes: 12 servings
Ingredients:
Crust
-1/3 cup
Soft Butter (can use applesauce or plain yogurt as well)
-1/3 cup Splenda®, granular
-1 1/2 Tbsp All The Whey®, natural unflavored
-1/4 cup Water
-1 1/4 cup Flour
Filling
-3/4 cup Splenda®, granular
-3 Tbsp All The Whey®, natural unflavored
-2- 8oz packages Cream Cheese (can use lowfat or FF)
-1 - 16oz can pure Pumpkin
-1 tsp each Cinnamon, Cloves, Ginger, and Nutmeg
Directions:
Crust Directions:
1. Cream butter and Splenda® until fluffy.
2. Add All The Whey® and water and blend.
3. Add flour and mix well.
4. Press dough into bottom and 2 inches up sides of a 9-inch spring-form pan.
5. Bake at 350°F for 5 minutes.
Filling Directions:
1. Blend together Splenda® and All The Whey®. Add cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
2. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
3. Pour filling into crust.
4. Bake at 350°F for 45 minutes or until firm.
5. Let cool before removing sides of pan.
6. LAST but of course not least....
J
jenscats5
Guest
Don't throw out the ANPB just cuz you can't eat out of the jar by the spoonful - use that PB in a diff. way!!
Aromatic Noodles With Lime Peanut Sauce
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Nutritional Analysis Per Serving: Calories 451, Total Fat 19 grams Saturated Fat 3 grams, Protein 20 grams Carbohydrates 57 grams, Fiber 8 grams
****For added taste/color use additional vegetables such as yellow/orange/red bell pepper, red onion.....You could up the protein by adding sauteed tofu chunks or chicken and cut down on the fat by omitting the toasted peanut topping & top wth sliced scallions/sesame seeds instead - you already have the peanut butter in the sauce, so you really don't need the added peanut topper....
Aromatic Noodles With Lime Peanut Sauce
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Nutritional Analysis Per Serving: Calories 451, Total Fat 19 grams Saturated Fat 3 grams, Protein 20 grams Carbohydrates 57 grams, Fiber 8 grams
****For added taste/color use additional vegetables such as yellow/orange/red bell pepper, red onion.....You could up the protein by adding sauteed tofu chunks or chicken and cut down on the fat by omitting the toasted peanut topping & top wth sliced scallions/sesame seeds instead - you already have the peanut butter in the sauce, so you really don't need the added peanut topper....
J
jenscats5
Guest
Another Food TV recipe....
Carrot, Green Apple and Mint Salad
1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt
Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
Serve chilled.
Nutritional Analysis Per Serving: Calories 86, Total Fat 4 grams, Saturated Fat 0.5 grams, Protein 1 gram, Carbohydrates 13 grams, Fiber 3 grams
Carrot, Green Apple and Mint Salad
1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt
Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
Serve chilled.
Nutritional Analysis Per Serving: Calories 86, Total Fat 4 grams, Saturated Fat 0.5 grams, Protein 1 gram, Carbohydrates 13 grams, Fiber 3 grams
J
jenscats5
Guest
Mexican Rice Salad
Ingredients:
2 1/2 cups cooked rice (brown rice is preferred)
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained (or frozen)
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately, or cover and refrigerate up to 24 hours. Stir before serving. Makes 10 servings.
Nutrition Information per 1 serving: Calories: 141 Sodium: 387 mg, Fat: 5 g Carbohydrates: 21 g, Cholesterol: 0 mg Fiber: 3 g, Protein: 4 g
(nutrition profile will change if using brown rice)
Ingredients:
2 1/2 cups cooked rice (brown rice is preferred)
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained (or frozen)
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately, or cover and refrigerate up to 24 hours. Stir before serving. Makes 10 servings.
Nutrition Information per 1 serving: Calories: 141 Sodium: 387 mg, Fat: 5 g Carbohydrates: 21 g, Cholesterol: 0 mg Fiber: 3 g, Protein: 4 g
(nutrition profile will change if using brown rice)
J
jenscats5
Guest
Picked up a package of this at the grocery store when on sale:
Threw a package of it into the crockpot with:
1 package of bone-in thawed chicken breasts
1 can diced tomatoes
1/2 cup chicken broth
1 small (8 oz) can tomato sauce
1 can (6 oz) tomato paste
1 package frozen bell pepper slices
1 package mushroom slices
Allowed the whole thing to cook on high with the lid on for 4-5 hours, took out the chicken & shredded the meat, discarding the bones & allowed the sauce to cook down with the lid off for an additional hour.....
Served the sauce/veggies/chicken over spaghetti squash, but you could use WW pasta or brown rice instead or even toss some of it on a roll.
Threw a package of it into the crockpot with:
1 package of bone-in thawed chicken breasts
1 can diced tomatoes
1/2 cup chicken broth
1 small (8 oz) can tomato sauce
1 can (6 oz) tomato paste
1 package frozen bell pepper slices
1 package mushroom slices
Allowed the whole thing to cook on high with the lid on for 4-5 hours, took out the chicken & shredded the meat, discarding the bones & allowed the sauce to cook down with the lid off for an additional hour.....
Served the sauce/veggies/chicken over spaghetti squash, but you could use WW pasta or brown rice instead or even toss some of it on a roll.
J
jenscats5
Guest
From Food TV, a different type of coleslaw:
Latin Cabbage and Corn Salad
For the dressing:
2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad:
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.
**If you have the time, use fresh white sweet corn since at this time of the year it's at its best......Otherwise, I'd use frozen instead of canned as IMO the texture is better.....
Latin Cabbage and Corn Salad
For the dressing:
2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad:
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.
**If you have the time, use fresh white sweet corn since at this time of the year it's at its best......Otherwise, I'd use frozen instead of canned as IMO the texture is better.....
J
jenscats5
Guest
Lemon Yogurt Sauce
For the lemon yogurt sauce:
1 pint plain Greek-style yogurt, preferably full-fat (but not necessary)
1/2 lemon, zested and juiced
Kosher salt
Make the sauce:
In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
**Use as a topping for chicken or make a Chicken Gyro with 1/2 WW pita, tomato slices, shaved chicken, lettuce & this yummy sauce. It would also be good with some feta mixed in & served with lamb or London broil.
For the lemon yogurt sauce:
1 pint plain Greek-style yogurt, preferably full-fat (but not necessary)
1/2 lemon, zested and juiced
Kosher salt
Make the sauce:
In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
**Use as a topping for chicken or make a Chicken Gyro with 1/2 WW pita, tomato slices, shaved chicken, lettuce & this yummy sauce. It would also be good with some feta mixed in & served with lamb or London broil.
J
jenscats5
Guest
myd said:
Doesn't matter.....
