Please Scroll Down to See Forums Below
Gots to go grab a bite as we speak 
J
jenscats5
Guest
florencia said:
.......
J
jenscats5
Guest
Thai Peanut Sauce
1/8 tsp. red pepper flakes
2 tblsp. each of: water, creamy peanut butter & teriyaki/soy sauce
Whisk all ingredients together & serve over cooked meats.....
1/8 tsp. red pepper flakes
2 tblsp. each of: water, creamy peanut butter & teriyaki/soy sauce
Whisk all ingredients together & serve over cooked meats.....
Raspberry-Lemon Pie
***THis sounds good... however I'd make it with the edits in red***
Recipe Rating:
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (Fat free)
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling (SF/FF)
1 cup cold milk (2 % or FF)
2 tsp. grated lemon peel
2 cups thawed COOL WHIP Whipped Topping, divided (FF or SF)
1/4 cup raspberry preserves (SF)
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup raspberries
BEAT cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
SPOON preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.
***I also think this would be good with blueberries of course
***
***THis sounds good... however I'd make it with the edits in red***
Recipe Rating:
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (Fat free)
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling (SF/FF)
1 cup cold milk (2 % or FF)
2 tsp. grated lemon peel
2 cups thawed COOL WHIP Whipped Topping, divided (FF or SF)
1/4 cup raspberry preserves (SF)
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup raspberries
BEAT cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
SPOON preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.
***I also think this would be good with blueberries of course
***
Hawaiian-Style Burger Recipe
Nutrition & Recipes : Healthy Recipes : Sandwich and Lunch Recipes
1/4 cup pineapple preserves
1/4 cup barbecue sauce
Black pepper, to taste
1 package JENNIE-O TURKEY STORE® Lean Turkey Burger Patties (1 pound)
4 slices pineapple
4 leaves curly leaf lettuce
4 hamburger buns, split and toasted
Preheat broiler. Combine preserves, barbecue sauce and pepper in small saucepan. Bring to a boil over medium heat, stirring often. Set aside 1/4 cup sauce to use as condiment. Brush both sides of pineapple with some of the remaining sauce; set aside. Arrange patties on rack in broiler pan 4 inches from heat. Broil about 10 minutes, or until center is no longer pink and internal temperature reaches 165° F, turning and brushing often with sauce. Broil pineapple 1 minute, turning once. Place patties on lettuce-lined buns and top with pineapple. Serve with reserved sauce on the side.
Makes 4 servings
Serving Size: 1 sandwich
Nutrition & Recipes : Healthy Recipes : Sandwich and Lunch Recipes
1/4 cup pineapple preserves
1/4 cup barbecue sauce
Black pepper, to taste
1 package JENNIE-O TURKEY STORE® Lean Turkey Burger Patties (1 pound)
4 slices pineapple
4 leaves curly leaf lettuce
4 hamburger buns, split and toasted
Preheat broiler. Combine preserves, barbecue sauce and pepper in small saucepan. Bring to a boil over medium heat, stirring often. Set aside 1/4 cup sauce to use as condiment. Brush both sides of pineapple with some of the remaining sauce; set aside. Arrange patties on rack in broiler pan 4 inches from heat. Broil about 10 minutes, or until center is no longer pink and internal temperature reaches 165° F, turning and brushing often with sauce. Broil pineapple 1 minute, turning once. Place patties on lettuce-lined buns and top with pineapple. Serve with reserved sauce on the side.
Makes 4 servings
Serving Size: 1 sandwich
J
jenscats5
Guest
KSHARP01 said:
Well you can add anything into a protein shake....
I like to chop up ice in the blender, then add 1 scoop of protein powder + water or skim milk & frozen fruit.....
Some good combos are:
Vanilla PP + peaches/strawberries/other berries
Chocolate PP + milk + coffee
Chocolate PP + banana + ANPB
Those are some I like....I'm sure others can chime in with other tasty combos.....
J
jenscats5
Guest
Baked Balsamic Chicken
Saw this on "Everyday Italian" but modified it....used 3 bone-in thawed chicken breasts as that's what I had.....
Pulled the skin off 'em & stuck em in a ziploc bag with: Salt, pepper, garlic powder, ~ 1/4 cup veggie broth, ~ 1/4 cup balsamic vinegar, ~ 1/4 cup apple cider vinegar, 1 tblsp dijon mustard & some lime juice (I didn't really measure anything, but I guessed on the measurements)......I let them marinate for about 2 hours then baked them with the marinade at 400 degrees for 45 mins.....OMG!! YUM!!!!!!!!!
You could also grill the chicken....if so, pour the marinade in a small pan & bring to a boil then simmer for about 15 mins......Never use the marinade from the chicken without boiling it!!
Saw this on "Everyday Italian" but modified it....used 3 bone-in thawed chicken breasts as that's what I had.....
Pulled the skin off 'em & stuck em in a ziploc bag with: Salt, pepper, garlic powder, ~ 1/4 cup veggie broth, ~ 1/4 cup balsamic vinegar, ~ 1/4 cup apple cider vinegar, 1 tblsp dijon mustard & some lime juice (I didn't really measure anything, but I guessed on the measurements)......I let them marinate for about 2 hours then baked them with the marinade at 400 degrees for 45 mins.....OMG!! YUM!!!!!!!!!
You could also grill the chicken....if so, pour the marinade in a small pan & bring to a boil then simmer for about 15 mins......Never use the marinade from the chicken without boiling it!!
Yeah the possibilities here are endlessKSHARP01 said:
Lets see, some of my favorites include:
1) Vanilla PP, 1/2 banana, and 1 tsp pumpkin pie spice
2) Vanilla or choc PP and berries (any kind they are all good)
3) Vanilla or choc PP, 6 oz coffee
Those are just a few of the really good ones, you can also try adding in just a tbl of some SF/FF pudding mixes to change variety around and it makes it a little thicker too
J
jenscats5
Guest
Gingered Broccoli with Toasted Sesame Seeds
from Oxygen Magazine
2 tsp. sesame seeds
4 cups broccoli flowerets
1 small sweet red bell pepper, cut into strips
Vegetable Cooking Spray
1 tblsp. gingerroot, peeled & minced
1 clove garlic, minced
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
Place sesame seeds in a small, nonstick skillet. Cook over medium heat , stirring constantly, for 1-2 minutes or until seeds are golden. Remove from heat.
Cook broccoli in boiling water for 2-4 minutes, then add the red bell pepper and cook another 30 seconds. Drain & reserve 1/3 cup of the liquid.
Coat a large nonstick skillet with cooking spray and heat over medium heat until hot. Add the ginger root and garlic, saute for 30 seconds. Add the reserved liquid and bring to a boil. Add the broccoli mixture, sesame oil, and salt; toss gently.
Transfer to a serving platter and sprinkle with toasted sesame seeds. Serve immediately. Makes 4 servings.
Per serving: 66 cals, 10.2g carbs, 0mg cholesterol, 2.1g fat, 5.0g protein, 187mg sodium.
from Oxygen Magazine
2 tsp. sesame seeds
4 cups broccoli flowerets
1 small sweet red bell pepper, cut into strips
Vegetable Cooking Spray
1 tblsp. gingerroot, peeled & minced
1 clove garlic, minced
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
Place sesame seeds in a small, nonstick skillet. Cook over medium heat , stirring constantly, for 1-2 minutes or until seeds are golden. Remove from heat.
Cook broccoli in boiling water for 2-4 minutes, then add the red bell pepper and cook another 30 seconds. Drain & reserve 1/3 cup of the liquid.
Coat a large nonstick skillet with cooking spray and heat over medium heat until hot. Add the ginger root and garlic, saute for 30 seconds. Add the reserved liquid and bring to a boil. Add the broccoli mixture, sesame oil, and salt; toss gently.
Transfer to a serving platter and sprinkle with toasted sesame seeds. Serve immediately. Makes 4 servings.
Per serving: 66 cals, 10.2g carbs, 0mg cholesterol, 2.1g fat, 5.0g protein, 187mg sodium.
Last edited:
