Recipe Thread!!

[velvett]

Eggplant side dish

Olive oil - 1-2 tblsp ish
1/3 – 1/2 of a vidala onion diced
2 – medium eggplants cubed with skin
Crushed garlic – 1-2 heaping teaspoons
Salt, pepper, oregano, basil (fresh is always great if you can get it)
2 small cans of organic (very important – ingredients should be tomato only) tomato paste

I just use a pasta pot, add some olive oil coat pot, add onions and let soften just a bit.
Add cubed eggplant, garlic, seasoning and 3/4-1cup of water and stir well.
Let soften, stir and add 1 – 2 cans of the paste and stir well, put on low and stir often until softened. How soft you like it is up to you all soft or a bit of a mix works well.

Optional item: Balsamic vinegar – gives a nice punch add after the paste has been mixed well with eggplant.

I eat this with everything, cold or hot it tastes good.

You can serve it with crunchy bread at a party as a dip
On rice or pasta
With chicken, fish or turkey (awesome with grilled swordfish)
Or as a snack


The next time I make it I will figure out the macros better but it's roughly 10/45/45 (p/c/f) w/o the BV.

 

[BiggT]

Thanks for the add-in, jen, lol....actually this is the first I checked this thread out and it is my new favorite discussion board thread. I love to eat. The eggplant above is making me drool, lol.

 

[PawWax]

"Fresh, raw seafood is potentially risky because it can contain parasites such as tapeworm, which, if they grow large enough, could rob your body of nutrients needed. "

Just in here making a shopping list! Yum. And, I know this is old.. but I just gotta say: you can't get tapeworm from sushi, sorry.

 

[jenscats5]

Lemon Pork Scallopine

1 package very thin pork cutlets (about .44 pound)
Salt & Pepper
1 tblsp. flour
1 teaspoon olive oil
About 1-2 tblsp. fresh lemon juice
About 1-2 tblsp. vegetable or chicken broth
1 tblsp of butter, if desired
Capers, if desired

Place cutlets, salt, pepper & flour in a baggie, seal & shake. Heat a fry pan over medium-high heat & once hot, spray with cooking spray. Remember: Hot pan + cold oil = food don't stick! Place 1 teaspoon olive oil in pan & swirl around to heat. Add pork cutlets and cook over medium heat, turning after 2 minutes. Transfer to a serving plate & keep warm. To pan add lemon juice, broth, capers & butter, if using & allow to thicken slightly. Pour over pork & serve.

Serves 1.

 

[jenscats5]

Apricot/Orange Sauce

1/4 cup SF Apricot Jelly (orange marmalade would work also)
2 tblsp. frozen OJ concentrate
1 teaspoon honey (or use Splenda or Splenda Brown Sugar blend)
1-2 tsp. Sriracha sauce (if you want some heat)

Mix all ingredients together in a small saucepan & bring to a boil, turn heat down & simmer until reduced by half & thick.

Serve as a dipping sauce for shrimp or chicken.

 

[sbt2082]

Oven Baked Fish and Chips Recipe

1 cup Cornflakes, crushed
1 cup flour
1/4 cup egg substitute
1/4 cup skim milk
4 (4 ounce) halibut (or other fish) filets
Salt and pepper

Oven-Baked chips:
4 medium baking potatoes
Seasonings
Dry bread crumbs

Fish:
Preheat oven to 450 degrees. Cut each filet into 2 or 3 pieces. Place flour and Cornflakes in two, separate shallow containers. You can add seasoning to the Cornflakes if you'd like. Whisk egg and milk and place in another shallow container. Season fish with salt and pepper. Dredge fish in flour and shake off excess.

Once floured, dip fish in the milk/egg mixture, then coat with Cornflakes on all sides. Place fish on a baking sheet sprayed with nonstick cooking spray. Repeat with remaining filets. Bake at 450 degrees for 8-10 minutes per 1 inch of thickness or until fish flakes easily with fork.

Chips:
Wash each potato and cut into wedges. Soak potatoes in water for 5 minutes then drain and pat dry. Place favorite seasonings and bread crumbs into a large resealable bag. Place potato wedges into bag a couple at a time, seal and shake to coat. Arrange potatoes in a single layer on a baking sheet sprayed with nonstick cooking spray and bake until crispy, about 10 minutes.

Makes 4 Servings
Serving Size: 4 ounces fish and 1 potato

 

[Roonytunes]

Found this on the Oxygen forums....guess they like pumpkin over there too!

Protein Pumpkin Pie Shake
1/4 cup pumpkin
1 scoop vanilla protein
1/4 cup ff plain yogurt or cottage cheese
splash of water, maybe a few pieces crushed ice
pumpkin pie spice and splenda

blend till frothy! (maybe adding in a little bit more water depending on how thick u want it)

 

[jenscats5]

I used my crock pot today and made a large spicy turkey concoction (five 4oz portions). Basically I threw in 20oz of browned turkey marinated in jerk seasoning, 1 jar of petite diced tomatoes, 2 cloves garlic, ¼ cup Steel’s Gourmet sugar-free ketchup, ~1.5 cups of diced red/green peppers, ½ cup of onions, ½ cup of celery, 1.5 sliced jalapeno peppers, ½ cup of vegetable stock & 1 tsp each of cayenne, cumin, chili powder and Mrs. Dash Extra Spicy. It’s not exactly a chili though because I didn’t include any beans.

Sounded too good not to post!

 

[jenscats5]

One I found:

Summer Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 diced yellow squash
1 diced zucchini
3 sliced green onions
1 cubed carrot
1/2 diced green bell pepper
1 diced chopped tomato
1/2 cup fat free ranch dressing
salt to taste
ground black pepper to taste

Toss vegetables with dressing, and chill for at least 1 hour.

Season with salt and black pepper, and serve.

Per Serving (excluding unknown items): 15 Calories; trace Fat (4.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable.

From a friend:

PB & Granola Balls

2 tablespoons honey
4 tablespoons peanut butter (used natty pb)
2 cups granola
2 to 4 tablespoons milk, or as needed

I put these in the freezer, but the fridge is fine too. Makes about 15 balls.

 

[jenscats5]

Coco's Muffins

"Okay..these things are great for their portablility...discovered them last year when I had two shows back to back that lasted Wed-Sun.....and I realized egg white omlettes may not be an option

Okay....My serving size is 2 muffins...but may differ for others..I get those large muffin tins....(I have also used mini loaf pans and filled it with what would be the serving size of two muffins mix)

each muffin tin is filled with:

3egg whites, 1/4c.oatmeal, splenda, cinamon, nutmeg.....

.you mix that together in a small bowl or directly in the tin.....
make as many as you need...now bake at 350 degrees for 25-30minutes (maybe longer or shorter depending on your ovens strength..but they should be firm)

For those who need extra fat..you can add flaxseed meal or natural peanutbutter to the top......

If you need more protein add whey......

I pair them into twos in freezer bags and pop them in the microwave as needed.......

Again, great for travel...and portablility...."