Recipe Thread!!

[jenscats5]

Fruit Crepes

1/2 Cup Oatmeal ground to flour consistency in coffee grinder
2 egg whites (or one egg)
Enough milk to make it the consistency of crepe batter (thin)
Frozen blueberries (or your choice)
Splenda

Mix the oatmeal, egg whites and milk to a runny batter
Pour on hot griddle sprayed with butter flavored Pam
Turn when necessary
(Makes two good sized crepes with 30g total carbs)

Separately mix the blueberries and Splenda. Heat in microwave until very warm. Mash up into a jam or jelly consistency
Pour on hot crepe and roll up.

Enjoy

You can also make pancakes with the same recipe. Maybe add a touch of baking soda and thicken the batter a bit.

 

[jenscats5]

Peak Week Tuna Burger

1 can tuna
1 egg white
pepper
mrs. dash (i use the chicken blend)

Mix, shape into a burger, and throw onto the foreman or frying pan. I spray some nonfat cooking spray on the foreman and on the sides of the tuna burger to prevent sticking, also gives it a nice color. Sprinkle some more pepper and mrs dash. I also topped it with a tsp franks red hot.

It's a tiny bit dry, but definately a lot more interesting and tasty then plain tuna. All my other foods have next to no sodium in them right now, so whats in the tuna and hot sauce don't hurt.

 

[sbt2082]

Baked Stuffed Baby Eggplant

Ingredients:

2 small eggplants
2 teaspoons extra-virgin olive oil, divided
3 garlic cloves, chopped
� cup onion, chopped
� cup bell red pepper, chopped
1 cup brown rice, cooked
� cup water chestnuts, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
� teaspoon crushed red pepper
� teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, peeled and diced
� cup feta cheese, crumbled

Directions:

1. Preheat oven to 400. Cut each eggplant in half lengthwise then make shallow cuts in cut side at �-inch intervals. Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet. Bake for 15-20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350.

2. In a large skillet, heat remaining oil over medium-high heat until hot. Add garlic, onion and red pepper; saut� for one minute until tender. Next, add rice through tomatoes, stir together well.

3. Scoop out eggplant pulp from each halve leaving �-inch thick shells and set shells aside. Chop pulp, add to rice mixture and mix well. Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes. Uncover and bake an additional 10 minutes or until lightly browned. Garnish with more fresh basil and feta cheese, if desired. Bon Appetite`!

 

[caligirl]

Pollo Asada
(Carne Asada-style seasoned chicken)

**Roony got this alot from Trader Joe's, so I checked it out.....Decided it was too expensive, so I wrote down the ingredients & made it at home....

2 Chicken Breasts, sliced in half
Seasonings: Salt, Pepper, Dried Cilantro, Soy Sauce, Paprika, Garlic Powder, Lime Juice (I used bottled), Ground Cumin, Mrs. Dash Chipotle Flavor, Mrs. Dash Extra Spicy Flavor
(all seasonings were added by eye, basically a few dashes of everything)

Place chicken in a plastic container, add all ingredients & allow to marinate for about 2 hours. Grill until done & enjoy!!

**Don't know if it's close to TJs version, but it tasted AWESOME!!

hey Jens,
I make a similiar type of chix too, but I was having trouble with the lime juice, I found that if I let the chix sit in it any longer than 20 minutes it begins to toughen up the chicken. Have you ever had this problem? I started adding the lime at the last minute and they were much better. I also tried lime zest, that was kinda wierd but it was still good. So, dose/has your chicken ever get tough from the lime juice?

 

[jenscats5]

hey Jens,
I make a similiar type of chix too, but I was having trouble with the lime juice, I found that if I let the chix sit in it any longer than 20 minutes it begins to toughen up the chicken. Have you ever had this problem? I started adding the lime at the last minute and they were much better. I also tried lime zest, that was kinda wierd but it was still good. So, dose/has your chicken ever get tough from the lime juice?

Yes, any type of acid (ie citrus juice) will begin to "cook" the meat....Ceviche, for example, is a dish of (usually) seafood that's been cooked solely in citrus juices.....

I personally didn't notice a toughness in the chicken as the pieces I used were more like chicken tenders instead of whole breasts. So you may want to try using smaller pieces of chicken and cut down on the marinating time....

 

[caligirl]

Yes, any type of acid (ie citrus juice) will begin to "cook" the meat....Ceviche, for example, is a dish of (usually) seafood that's been cooked solely in citrus juices.....

I personally didn't notice a toughness in the chicken as the pieces I used were more like chicken tenders instead of whole breasts. So you may want to try using smaller pieces of chicken and cut down on the marinating time....

ooooooooooooooo........ tenderloins are a great idea! Thanks! I was thinking the Civeche thing too, but chicken is so much more dense....(kinda like me,
) I really didn't think it would get so tough, it was like a red rubber ball, I just licked it for dinner!! LOL! Thanks a bunch!

 

[BiggT]

I have a request for anybody with a non-traditional, 'something different' lasagna recipe.....some weight-gain food, so something high-cal and not necessarily healthy will suit my needs just fine, lol.

 

[caligirl]

I got enchiladas, but no lasagna.

 

[jenscats5]

I have a request for anybody with a non-traditional, 'something different' lasagna recipe.....some weight-gain food, so something high-cal and not necessarily healthy will suit my needs just fine, lol.

Ohhh boy....well here goes nuttin' (from Barefoot Contessa)

Turkey Lasagna

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

**NOW - to make it even MORE unhealthy - add pepperoni slices as you're doing the layering..... trust me it's goooooood!!

And to save a step - use the No-boil lasagna noodles....

 

[BiggT]

Thanks, Jen, I love lasagna while eating big, and I needed a little something different.