Recipe Thread!!

[Roonytunes]

I made this today and it came out well, so I thought I'd post

Chicken/Shrimp Lo Mein Noodles

8oz whole wheat or shirataki (yam/tofu) noodles
shrimp or cubed grilled chicken
egg whites
onions, tomatoes, chestnuts, shitake mushrooms, bean sprouts or any kind of veggies you like
1 tbsp minced ginger
1/2 tbsp crushed red pepper
2 tbsp lite soy sauce
1/4 cup sugar-free ketchup, 3tsp fish sauce & 2-4 packets of splenda mixed together as sauce
2 tbsp crushed nuts (almonds or peanuts)
*add more spices like curry powder, chili, chinese five spice depending on your taste*

Cook the shrimp/chicken separately and cook the noodles separately

Stir-fry the veggies with the ginger, crushed red pepper and add in the chicken/shrimp, eggs and noodles. Mix in the soy sauce and the ketchup/fish sauce concoction and stir-fry further. Top with the crushed nuts.

 

[jenscats5]

Easy Summer Cucumber Salad

Was inspired on this one from a local restaurant.....

1 cucumber, peeled & shaved into strips
1 oz. each red & green bell pepper, julienned
Sweet or red onion, julienned, amount to taste

~ 1/4 cup apple cider vinegar
Salt, pepper & Mrs. Dash original, to taste
1 packet Splenda

Combine all ingredients in a container & shake to toss. Allow flavors to blend for at least 2 hours.

 

[jenscats5]

Hey!! It's berry time (well strawberries are mostly done) but blueberries are still around....buy them at reduced prices & freeze for the winter!!

Saw this in today's paper and thought it would be good in yogurt, Greek yogurt, pancakes/waffles (see recipe), angel food cake, SF/FF pudding, etc....

Blueberry Sauce
1/4 - 1/2 cup Splenda or Splenda/sugar blend (taste to ensure it's not too sweet & add more as needed)
1 tblsp. cornstarch
1/8 tsp. ground nutmeg
Dash salt
1/2 cup boiling water
1 cup fresh blueberries
1 tblsp. lemon juice

Mix sugar/Splenda, cornstarch, nutmeg & salt in a heavy 1 or 2-quart saucepan. Gradually stir in boiling water. Cook, stirring constantly until thich and bubbly, cook 2 mins more. Sitr in fresh blueberries; return to boiling and cook just until berries begin to pop. Remove from heat. Stir in 1 tblsp. lemon juice. Cool. Makes 1.5 cups sauce.

 

[sbt2082]

Hey!! It's berry time (well strawberries are mostly done) but blueberries are still around....buy them at reduced prices & freeze for the winter!!

Saw this in today's paper and thought it would be good in yogurt, Greek yogurt, pancakes/waffles (see recipe), angel food cake, SF/FF pudding, etc....

Blueberry Sauce
1/4 - 1/2 cup Splenda or Splenda/sugar blend (taste to ensure it's not too sweet & add more as needed)
1 tblsp. cornstarch
1/8 tsp. ground nutmeg
Dash salt
1/2 cup boiling water
1 cup fresh blueberries
1 tblsp. lemon juice

Mix sugar/Splenda, cornstarch, nutmeg & salt in a heavy 1 or 2-quart saucepan. Gradually stir in boiling water. Cook, stirring constantly until thich and bubbly, cook 2 mins more. Sitr in fresh blueberries; return to boiling and cook just until berries begin to pop. Remove from heat. Stir in 1 tblsp. lemon juice. Cool. Makes 1.5 cups sauce.

I make something really similiar but use a little bit of sugar free maple syrup too... and its really good on top of egg whites/oatmeal pancake

 

[jenscats5]

Sounded so good I had to post it here....Thanks Roony!!

Glazed Turkey Meatloaf recipe

1) 1lb ground lean turkey mixed with ¼ cup blended oats, ¼ cup egg whites, 2 tbsp chopped onions, chopped chilis & spices (I used cayenne pepper & chili powder)

2) Top and coat this with ¼ cup sugar-free ketchup, 3 packets splenda, ½ tbsp lemon juice & 1 tbsp mustard powder all mixed & blended well as glaze

3) Bake for 1 hr @ 350deg

Makes four servings – 175 cals, 4g carbs, 29g protein, 2g far per 4 oz serving

 

[jenscats5]

I got a new one ya might like...

throw all this in a crock pot and cook on low 5-6 hours:
~ 1.5lbs chicken
1/2 cup apricot jelly (sugar free)
small can of mandarin oranges and sprinkle with cinnamon...
Low Sodium Soy Sauce (optional)

It's YUMMY!!

This sounded quick & easy.....and GOOD!! And it sounds good with some Chinese Veggies and maybe spiced up with some hot pepper flakes or Sriacha sauce....

 

[T-Cake]

Crustless Pumpkin Pie
8 servings (1/8 of 9" pie plate)

Ingredients
15 oz canned pumpkin
12 oz fat-free evaporated milk
3/4 cup fat-free egg substitute
1/2 tsp table salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup McNeil Nutritionals SPLENDA No Calorie Sweetener

Instructions
1) Combine all items and beat until smooth (whisk or electric mixer).
2) Pour into sprayed 9" pie plate.
3) Bake at 400 degrees for 15 minutes and 325 degrees for 45 minutes. It sometimes poofs up a little over the top of the pie plate... so a cookie sheet on the lower oven rack might not be a bad idea!
4) Chill in the fridge until completely cooled.

SUPER delish! I made more of these at Thanksgiving because so many people liked IT better than the traditional pie with crust! Great with Cool Whip Light/Free too. Enjoy!

 

[jenscats5]

Cheesecake

Can't take credit for this one....a friend came up with it....

Ingrediants

8oz Fat Free Philadelphia Cream Cheese
8oz Lite Cool Whip
8oz Fat Free Sour Creme
1/2 cup Splenda
1 teaspoon corn starch for texture
1/2 cup sugar free Jello (Optional for fruite flavored pies)
Wholy Healthy Pie Shells (Can be found at Whole Foods)
1 tablespoon Vanilla extract
1 tablesppon of pure lemon extract

Bake pie shell according to directions on package. Remove from oven and let cool for one hour

Soften the cream cheese at room temperature for one hour. Do not soften in the microwave. Heat seperates the milk cultures from the water, making your cheese watery.

Once the cheese is soften, whip in sour cream and cool whip. Add corn starch and whip for several minutes until creamy. Add vanilla, lemon extract, and Splenda (to diesired taste) and mix well. (If you are making a fruit cheese cake, this is your time to mix in your sugar free jello. Great ideas are Raspberry, Strawberry, Black Currant.)

pour the mixture into cool pie shell, fold and smooth out evenly and place in refrigerator to harden for two hours. Enjoy.

Now here are some nutritional facts.

Per slice, this cheesecake is:

Calories - 290
Carbs - 31 grams
Sugar - 14 grams (natural sugar)
Fat - 7 grams
Sodium - 100mg
Protein - 7 grams

Compared to a regular slice of non healthy cheese cake, which is:

Calories - 497
Carbs - 35 grams
Sugar - 34 grams
Fat - 22.5 grams
Sodium - 207mg
Protein - 5 grams

 

[WoNderWoMan25]

Quinoa and Shrimp Salad
1 cup uncooked quinoa
2 cup water
1/4 tsp table salt
4 oz green snap beans, fresh or frozen, cut in 1 1/2-inch lengths, steamed (about 1 rounded cup)
1 medium sweet red pepper(s), cored, seeded and chopped
12 oz shrimp, medium-size, cooked, peeled
3 Tbsp fresh lemon juice
2 Tbsp fat-free chicken broth
1 Tbsp olive oil
2 tsp fresh dill, minced
1/4 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste



Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain. (Or you can put quinoa in a sheet of cheesecloth, run water through it and then let it drain).


Bring 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.


Combine green beans, red pepper and shrimp in a large salad bowl; stir in cooled quinoa. Combine lemon juice, broth, oil, dill, remaining 1/4 teaspoon of salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving.

Capers can add a delightful tangy flavor to this salad. Skip the dill and add 2 tablespoons of capers to the recipe instead, if desired. Because capers are salty, taste the salad before adding the last 1/4 teaspoon of salt – you may not need it.

 

[myd]

I would love to eat Cream Bruleeee!!