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.

 

[jenscats5]

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

Did that fit the bill and/or do you want more?

 

[BiggT]

It definitely fit the bill, but there can never be too many, so if you have the time to post, I have the time to print them out, lol.

 

[jenscats5]

Morning chica bonita...
Here's a recipe Oh... great new dish....

Tuna or cooked chicken breast
raw zucchini minced
steamed rice
ff mayo
minced cilantro
(optional)minced jalapeno

I mix it all together and pack it into a saucer and cool in fridge for a while...
When ready to eat just turnover on your plate and enjoy!

......

 

[PawWax]

Can't find the original post now, but the
tuna
egg
onion & red pepper
cheese
burgers someone posted (no flour) were TASTY! Bit messy in the Geo Foreman, but good. Even better with salsa verde on top.
Tried it with 1/2 salmon, and didn't seem as tasty. But I had a different brand of tuna that day. I'm a Bumblebee gal.

 

[scorpiogirl]

I haven't made these yet, but they sound pretty good.....

Tofu Stuffed Mushrooms

Large mushrooms - 6 to 8 (hollowed out)
Tofu - 1 block (375 grams) (cut into 1/2cm square)
Green onions - 2 (chopped)
Crushed garlic - 2 cloves
Light soy sauce - 1 tablespoon
Frozen corn - 200 grams (or sub any sweet veggie; ie: red bell pepper, yellow bell pepper, etc.)
Sesame oil - 2 teaspoons
Salt and black pepper

Chop up the mushroom stalks and mix with the green onions and oyster sauce. Mix with the tofu and corn. Add in salt and pepper. Mix well.

Stuff the mushrooms with this tofu mix, and brush the edge of the mushrooms with sesame oil. Bake in the oven for 12 to 15 minutes, and serve

 

[jenscats5]

I posted this in the smooties thread but this is my favorite right now=

Cheesecake:
-Blend 8oz. ice fill with water also.
-Then add in 1 scoop vanilla protein, glutamine, creatine, 2 packets of splenda
2-3T Monin White Chocolate syrup, and 1/2 container small plain yogurt frozen
-Add in about 3 more cubes and blend again


You could also maybe add in strawberry, blueberry, or any fruit to make it that 'type' of cheesecake

Or get those sugar free smuckers jam's in Raspberry, strawberry, or Apricot and add 1T in...

......

 

[scorpiogirl]

I haven't made these yet, but they sound pretty good.....whoever put this recipe together was on crack.....below is my version and ALL of the ingredients are in it.......lol

Tofu Stuffed Mushrooms

Large mushrooms - 6 to 8 (hollowed out)
Tofu - 1 block (375 grams) (cut into 1/2cm square)
Green onions - 2 (chopped)
Crushed garlic - 2 cloves
Light soy sauce - 1 tablespoon
Frozen corn - 200 grams (or sub any sweet veggie; ie: red bell pepper, yellow bell pepper, etc.)
Sesame oil - 2 teaspoons
Salt and black pepper

Chop up the mushroom stalks and mix with the green onions and oyster sauce. Mix with the tofu and corn. Add in salt and pepper. Mix well.

Stuff the mushrooms with this tofu mix, and brush the edge of the mushrooms with sesame oil. Bake in the oven for 12 to 15 minutes, and serve

6-8 large mushrooms (I used portabella)
2-3 green onions - chopped
2-3 cloves fresh garlic - minced
1 tbsp lite soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1/2 red bell pepper
1/2 large hot pepper
1 block tofu
1 small can of lump crab

Chop all veggies, garlic, tofu and put in a bowl. Add crab. Add soy sauce, oyster sauce and sesame oil. Mix well.

Spoon mixture into mushroom caps. Brush outside edges of mushrooms with sesame oil and bake for 12-15 min.

****these are DIVINE. Made them last night.....

 

[jenscats5]

From Health Magazine:

Tilapia with Fresh Tomato Relish

4 (6 ounce) tilapia, whitefish or halibut fillets
2 tblsp. olive oil, divided
1 tblsp. fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large chopped seeded tomato
1/3 cup sliced pimiento-stuffed olives
2 tblsp. chopped fresh basil
1 tblsp. drained capers

Prepare grill or heat oven to 450 degrees F. Tear 4 large sheets of aluminum foil. Put each fillet on 1/2 of each sheet. Brush 1 tblsp. of the olive oil (or use cooking spray) & the lemon juice evenly over fillets; sprinkle with salt & pepper. Fold half the foil over each fish fillet to make 4 rectanular packets. Fold the remaining 3 egedes over several times to seal.

For relish, mix together 1 tblsp olive oil (or for less cals, use red wine vinegar), tomato, olives, basil & capers; set aside.

Place packets on grill over medium-hot coals or on a baking sheet in the oven. Grill, covered or bake 6-10 minutes or until fish is opaque in center. Carefully open packets; transfer to plates & top with relish.

Serving size: 1 fillet & about 1/3 cup relish.

Cals: 243, Fat: 10g (2g sat, 4g mono, 1g poly), Cholesterol: 120mg; Protein: 35mg; Carb: 3g; Sugars: 1g; Fiber: 1g; Iron: 1 mg; Sodium (415mg); Calcium: 8mg

 

[sbt2082]

Chicken Stuffed Shells Recipe

12 uncooked jumbo pasta shells
2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
1 medium stalk celery, thinly sliced
1 medium carrot, finely chopped
1 clove garlic, finely chopped
8 ounces diced, cooked chicken
1 tablespoon dry white wine
1 (15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 teaspoon fresh parsley, chopped
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste

Heat oven to 400 degrees. Spray large baking dish with nonstick cooking spray. Cook pasta shells according to directions and drain.

Heat oil in a large nonstick skillet over medium heat. Cook tomatoes, celery, carrot and garlic about 5-7 minutes, stirring frequently. Add chicken and wine and cook until wine is evaporated, about 5 minutes. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.

Spread 1/2 cup sauce in the bottom of the baking dish. Fill cooked shells with chicken mixture and place filled sides up in baking dish. Pour remaining sauce over shells. Bake covered 15-20 minutes, remove foil and continue baking until filling is lightly browned. Sprinkle with Parmesan cheese and serve.

Makes 4 Servings
Serving Size: 3 stuffed shells

 

[velvett]

I snaged this one from another board and I like it because it's bread and there is no sugar, wheat, yeast and flour so I can eat it - YAY!

Spinach Bread

Prep Time; 2 minutes
Cooking Time; 15 minutes


Butter for greasing baking dish

1 (10 ounce) package frozen chopped spinach, thawed and drained

4 large eggs, beaten

¼ teaspoon crushed garlic

Salt and freshly ground black pepper



Preheat oven to 400 degrees.

§ Butter an 8 x 8 inch glass pan.

§ Mix together spinach, eggs, and garlic.

§ Season with salt and pepper.

§ Pour into prepared pan. Bake for 15 mins, or until mixture has set.

§ Allow to cool slightly. Cut into 4 squares.

§ Use a spatula to remove squares from pan.

§ Refrigerate or freeze until ready to use.



Variation

To make a whole loaf of the bread, triple the ingredients and pour into a well buttered loaf pan. Place loaf pan on a baking sheet and bake for 1 hour and 15 mins at 350 degrees. A whole loaf will yield 12 slices. Use what you need, wrap well and freeze extra slices or loaves

 

[superqt4u2nv]

Thanks Velvett I can eat that bread too.

 

[que_66]

* Exported from MasterCook *

Summer Salad

Recipe By :Submitted by Sarah
Serving Size : 2 Preparation Time :0:00
Categories :

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 dicedchopped 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.

Description:
"Made with summer squash, this is a great twist on salad."

- - - - - - - - - - - - - - - - - - -

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.

Someone gave me a summer squash & some assorted veggies. I've eaten all the veggies except the squash & a zuchinni.

Other than making the summer salad listed above wth do I do with a summer squash?

Do you bake em?
fry em?
steam em?

I have absolutely no idea. I don't recall having ever eaten one of these. Most of the recipes I've found online are for "heavy" dishes. ie: lots of creams or fats, etc.

 

[jenscats5]

Someone gave me a summer squash & some assorted veggies. I've eaten all the veggies except the squash & a zuchinni.

Other than making the summer salad listed above wth do I do with a summer squash?

Do you bake em?
fry em?
steam em?

I have absolutely no idea. I don't recall having ever eaten one of these. Most of the recipes I've found online are for "heavy" dishes. ie: lots of creams or fats, etc.

Your summer squash is yellow?? I treat it as a zucchini.....I personally like to slice them longways & grill them.....then throw some spices/Mrs. Dash on them.....

They can also be sliced & pan sauteed with a little bit of soy sauce.....

 

[que_66]

Your summer squash is yellow?? I treat it as a zucchini.....I personally like to slice them longways & grill them.....then throw some spices/Mrs. Dash on them.....

They can also be sliced & pan sauteed with a little bit of soy sauce.....

Yes it's yellow and sort of looks like a flying saucer.

I like fried/grilled zucchini (very little oil used) so I think that's how I'm going to fix it. Thank youuuuuuuuuuuuu!!

 

[jenscats5]

Found this recipe online & thought it sounded good!!

Sweet N Sour Snapper with Cabbage and Broccoli
(I think it would be good with chicken also)

This healthy version of sweet n sour is quick and easy with lots of flavor. The sauce has a sweet flavor without using sugar. Cook rice while making recipe and 4 people can enjoy this great meal in just 20 minutes.

Prep and Cook Time: 20 minutes

Ingredients:
½ medium onion, sliced medium thick
4 medium cloves garlic, pressed
1 TBS minced fresh ginger
2 cups small broccoli florets, cut into about ½ inch pieces with no stem for quick cooking.
1 lb snapper filet cut into 1 inch pieces (use thick filets)
4 cups finely shredded green cabbage
2 TBS chopped fresh cilantro
salt and white pepper to taste
1 TBS sesame seeds
Sweet n Sour Sauce
3 TBS soy sauce
¼ cup rice vinegar
¼ cup mirin rice wine
2 + 1 TBS chicken or vegetable broth
2 TBS honey
salt and white pepper to taste

Directions:

Directions:

Mix together sauce ingredients, soy sauce, rice vinegar, mirin, 2 TBS broth and honey. Simmer in a small saucepan over high heat for about 15 minutes reducing to half the volume. Set aside. This will intensify the flavor.

While sauce is reducing prepare ingredients.

Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Stir-Fry onion in broth for 1 minute over medium high heat, stirring constantly.

Add garlic, ginger, snapper and continue to stir-fry for another 2 minutes.

Add broccoli and continue to stir-fry for another minute.

Add cabbage and continue to stir-fry for another 2-3 minutes, stirring constantly.

Add sweet n sour sauce, cilantro, salt and pepper to taste. Sprinkle with sesame seeds.

Serves 4

Healthy Cooking Tips:

Mirin Rice Wine is made with fermented rice and found in the Asian section of any supermarket. If you cannot find it, or do not want to use it, simply omit and add an extra TBS of honey. When cutting and cooking snapper for dishes such as this it is best to buy filets that are thick cut. Do not use thin pieces because they will fall apart. When making this recipe, you want to prepare all your ingredients before you start cooking. Once you start to stir-fry it goes fast and it is easy to overcook your ingredients if you are still preparing them. It is also important not to rush reducing your sauce. The flavor dilutes some after it is added to the rest of the ingredients, so you want it to have an intense flavor before adding. Make sure you don't cook the cabbage any longer than the final 2-3 minutes, as it will begin to release its water and dilute the flavor of your dish. For best results slice it very thin and barely cook it.

 

[treilin]

For a cheat Alchoy drink... for those wine lovers'

-Bottle of wine minus a few sips for taste testing
-Splenda
-blueberries
-strawberries
-SECRET ingredient
-Secret ingredient # 2
-Yummy dessert...
Do I have you intrigued??!?!?!

Well this will be one recipe in a book that will be created by SBT and myself.....
We are working on different concoctions for protein smoothies, meats, side dishes, salads, alchoy drinks, snacks, and desserts....

To be continued......

 

[jenscats5]

For a cheat Alchoy drink... for those wine lovers'

-Bottle of wine minus a few sips for taste testing
-Splenda
-blueberries
-strawberries
-SECRET ingredient
-Secret ingredient # 2
-Yummy dessert...
Do I have you intrigued??!?!?!

Well this will be one recipe in a book that will be created by SBT and myself.....
We are working on different concoctions for protein smoothies, meats, side dishes, salads, alchoy drinks, snacks, and desserts....

To be continued......

Wine tease!!

 

[treilin]

Wine tease!!

First I've been called a wine tease... I'm usually called a klfj er 23480-3
tease

 

[sbt2082]

For a cheat Alchoy drink... for those wine lovers'

-Bottle of wine minus a few sips for taste testing
-Splenda
-blueberries
-strawberries
-SECRET ingredient
-Secret ingredient # 2
-Yummy dessert...
Do I have you intrigued??!?!?!

Well this will be one recipe in a book that will be created by SBT and myself.....
We are working on different concoctions for protein smoothies, meats, side dishes, salads, alchoy drinks, snacks, and desserts....

To be continued......

Guess everyone will just have to stay in suspense....

Gots to go grab some as we speak

 

[jenscats5]

First I've been called a wine tease... I'm usually called a klfj er 23480-3
tease

I dunno what that means, but does it rhyme with "pock"???

 

[sbt2082]

Guess everyone will just have to stay in suspense....

Gots to go grab a bite as we speak

OK... added Secret ingredient #3... and now its ALLL GONE!!!

 

[jenscats5]

I have had the 'bello wit the sauce Ingredients

2 oz (50 g) mature Cheddar, grated
1 oz (25 g) Parmesan (Parmigiano Reggiano), finely grated
1 pint (570 ml) milk
1½ oz (40 g) plain flour
1½ oz (40 g) butter
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper....
But always as My own dish...I wanted to have the same taste individually...in small food stations...
Try it it is so good! you can also put the portobello with pam on a tray and make a pesto (olive oil, basil, sea salt, black pepper) put it as a first layer , the chop some sundried tomatos, and mozzarela on top and broil... Even kids love them!

.......

 

[jenscats5]

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.....

 

[sbt2082]

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 ***

 

[sbt2082]

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

 

[ksharp01]

There are so many good recipes here so I am sure someone has got some good smoothie recipes (heathly ones).

 

[jenscats5]

There are so many good recipes here so I am sure someone has got some good smoothie recipes (heathly ones).

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.....

 

[jenscats5]

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!!

 

[sbt2082]

There are so many good recipes here so I am sure someone has got some good smoothie recipes (heathly ones).

Yeah the possibilities here are endless

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

 

[jenscats5]

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.

 

[velvett]

Artichoke Hearts and Tuna

Sick of tuna? Try this.

Take two cans of tuna - rinse well under cold water - do it right in the can with the lid. One large can of artichoke hearts - drain - and chop into small bite size pieces.
Mix the hearts and the tuna together and refrigerate for 20 or so minutes

You can eat it plain or take some olives pitted and sliced and some mayo and mix together with a squeeze for two of lemon - season with salt and pepper.

 

[jenscats5]

Creole Jambalaya
from Oxygen Magazine

1.5 cups uncooked brown rice
4 tblsp. FF Italian Dressing
1 pound shrimp, shelled
4 ounces turkey, chicken or crab meat
3/4 cup chopped onions
1/2 cup chopped celery
1/4 cup bell pepper, chopped
8 ounces tomato sauce
1.5 teaspoons garlic, minced
1/2 tsp. thyme
1/4 tsp. red pepper
1 bay leaf
1 tsp. Tabasco sauce
1/8 tsp. oregano
1/2 tsp. rosemary
1/4 tsp. onion powder
6 sprigs of fresh parsley

Cook the rice according to package directions.

In a soup pot, saute the shrimp and turkey in 2 tblsp. of the dressing until lightly cooked, then remove from pan. Add the remaining dressing, onions, celery and bell peppers to the pot and saute until soft. Add the shrimp mixture and all remaining ingredients, except the rice and simmer for 10 minutes.

Remove the bay leaf and fold the cooked rice into the mixture. Garnish with parsley and serve immediately. Makes 6 servings.

Per serving: 214 calories, 23.6g carbs, 128mg cholesterol, 2.59g fat, 23.9g protein, 419g sodium.

 

[jenscats5]

From the show "Take Home Chef"

Curried Shrimp with Snow Peas

Serves 4


Ingredients:

2 tablespoons/30 ml olive oil
1 onion, thinly sliced
1 tablespoon/5 g finely chopped peeled fresh ginger
3 garlic cloves, minced
1 tablespoon/10 g to 1/4 cup/40 g red curry paste (preferably Madras-style)
1 cup/200 ml water
2 plum tomatoes, roughly chopped
1 cup/235 ml unsweetened coconut milk
2 tablespoons/25 ml white wine vinegar
24 large uncooked shrimp, peeled and deveined
5 ounces/145 g snow peas, stringed, cut diagonally in half


Method:
Heat the oil in a heavy medium saucepan over medium-high heat. Add the onions and sauté until lightly golden brown, about 7 to 10 minutes. Add the ginger and garlic and continue to sauté until soft, about 2 minutes longer. Add the curry paste and stir until the paste begins to stick to the bottom of the pan, about 2 to 3 minutes. The amount of curry paste to add will depend on the brand you choose and how spicy you desire the curry.

Add the water and tomatoes and simmer gently over medium-low heat until the tomatoes are very tender, stirring occasionally, about 20 minutes. Add the coconut milk and vinegar and bring to a simmer over medium-high heat. Add the shrimp and snow peas to the curry and continue to simmer for 4 minutes or until the shrimp are just cooked through. Serve with rice.

 

[sbt2082]

NOW that sounds good

 

[jenscats5]

NOW that sounds good

It really does, doesn't it?? He served it over saffron rice with chutney on the side......

 

[florencia]

I had a taste of the best curried rice this weekend...I imagine you cook the rice as always 1 C rice for 3 C water, I also imagine you dilute the curry in the water, and add tint tiny carrots and onion chives, maybe even peas once it is boiling and let it simmer...
Anyone have an idea if this is right?
Also what does any one know about udon whole wheat noodles? Good or Bad?

 

[sbt2082]

Ginger Mustard Pork Chop Recipe
4 boneless pork loin chops, 3/4 inch thick
1/4 cup flour
1 teaspoon margarine
3/4 cup chicken broth
2 teaspoons minced fresh ginger
2 teaspoons Dijon-style mustard
2 teaspoons dark, grainy mustard
4 green onions, thinly sliced
Salt and pepper to taste

Remove extra fat from pork chops. Dust chops lightly with flour. Melt margarine in a nonstick skillet over medium heat until hot. Add pork chops and brown on both sides about 2-3 minutes per side. Pour broth into skillet and increase heat to boil. Reduce heat to low and add ginger, mustard and green onions. Season with salt and pepper to taste. Continue cooking about 8-10 minutes or until pork is no longer pink.

Makes 4 Servings
Serving Size: 1 pork chop

 

[sbt2082]

Chicken Mango Spinach Salad

1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
2 cups cooked chicken strips (about 10 oz.)

TOSS spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly.

 

[florencia]

Copied from Martha Stewart...

Southwestern Turkey Burgers
Serves 4; Prep time: 15 minutes; Total time: 25 minutes

1 1/2 pounds ground dark meat turkey (93% lean)

1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)

2 ounces grated Monterey Jack cheese (about 1/2 cup)

1/4 cup plain dried breadcrumbs

2 tablespoons mayonnaise

Coarse salt and ground pepper

Vegetable oil, for grates

4 hamburger buns, split horizontally

Desired toppings (see below)
1. Heat grill to medium-high. In a medium bowl, place turkey, jalapeño, cheese, breadcrumbs, mayonnaise, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).

2. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep (this helps keep burgers flat during grilling).

3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns (toasted on grill, if you like), with desired toppings.


Note: Toppings can include Fresh Tomato Salsa, sliced avocado, sliced pickles, and jalapeño chiles.

 

[jenscats5]

Sausage & Peppers

1 package Hot or Sweet Italian Turkey Sausage
1 package peppers & onions mix
1 can of sliced mushrooms, drained
2 sliced tomatoes (optional)
Spaghetti sauce, tomato sauce, broth - as desired

Place sausages in a glass baking dish & top with vegetables & sauce, as desired & bake at 350 for 40 minutes or until sausages are cooked thru.

Serve over pasta, rice or on a roll - or as is!! Enjoy!

 

[ksharp01]

I just bought my first of protein powered (vanilla). Went by directions and not terrible with just water, but not so hot either. I also tried it with skim milk and added some frozen berries I had in the freezer for a replacement meal and it could of been better but way to many seeds. Any more suggestions/recipes that someone could share with me?

P.S. How can you get the thread to show you most recent post when you go in? Every time I come into the recipe site I have to go to the last page.

Thanks in advance.

 

[ksharp01]

Yeah the possibilities here are endless

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

I had just went in and asked this question agian because I couldn't find any responses. Having trouble because I have to go to last page...anyway...these sound very good but do you just add water? or skim milk or just ice??

 

[jenscats5]

I had just went in and asked this question agian because I couldn't find any responses. Having trouble because I have to go to last page...anyway...these sound very good but do you just add water? or skim milk or just ice??

Depending on your macro allottment for your meal plan, you can use ice + skim milk or ice + water.....

 

[sbt2082]

Grilled Sweet Potato Packets Recipe

2 large sweet potatoes
1 large red onion
1/4 cup olive oil
1 teaspoon dried thyme
2 tablespoons ketchup
2 teaspoons chili powder
Salt and pepper to taste
1 lime cut into 6 wedges

Peel the sweet potatoes and cut in half lengthwise. Slice each half into 1/2-inch thick slices. Peel red onion and cut in half. Cut each half into wedges. Combine all ingredients except lime in a large bowl and toss to coat.

Set out six 12x14-inch sheets of aluminum foil, shiny side down. Divide potato mixture evenly and place in the center of each foil sheet. Place one lime wedge in each packet. Fold top over potatoes and crimp sides of foil to seal.

Grill packets over medium heat (or bake at 350 degrees) for 25-30 minutes or until potatoes are tender.

Makes 6 servings

 

[ksharp01]

I have seen allot of you talking about eating brown rice so last night I cook enough chicken for the week and some brown rice.....The rice was less than desirable. Any suggestions to give it a bit of flavor?? Keep in mind that I am from Louisiana and we don't tend to eat things without allot of flavor. I never even heard of anyone eating brown rice and wasn't even sure if it would be sold at the store. I am just looking for several things I can eat so I don't get burnt out for one and for things that are quick and easy so I can take to work with me for lunch. Thanks!

 

[jenscats5]

I have seen allot of you talking about eating brown rice so last night I cook enough chicken for the week and some brown rice.....The rice was less than desirable. Any suggestions to give it a bit of flavor?? Keep in mind that I am from Louisiana and we don't tend to eat things without allot of flavor. I never even heard of anyone eating brown rice and wasn't even sure if it would be sold at the store. I am just looking for several things I can eat so I don't get burnt out for one and for things that are quick and easy so I can take to work with me for lunch. Thanks!

Mix in any type of veggies, salsa and/or spices......brown rice can tend to be a little dry when reheating, so I like to add a touch of water/broth to moisten it up......

 

[ksharp01]

Mix in any type of veggies, salsa and/or spices......brown rice can tend to be a little dry when reheating, so I like to add a touch of water/broth to moisten it up......

Thanks I'll try that!!

Also last night I tried something different.

Tuna Cakes

2 cans of tuna(in water)drained
1/4 cup light mayo
mix in smashed up wheat crackers & season to taste
add some water to it but you want it to be fairly dry
then throw in ice box for about 30 mins.
Take out and make into patties and fry in light olive oil until both sides are brown.
Was very tasty

 

[sbt2082]

Asparagus Stuffed Turkey Breast Recipe

2 slices bread
1/4 cup grated Parmesan cheese
4 (4 ounce) turkey breast cutlets
12 asparagus spears, trimmed
1/4 cup reduced fat cream cheese
1 clove garlic, minced
2 teaspoons chopped green onion
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1/4 cup egg substitute
1/4 cup skim milk

Toast bread and process in a food processor or blender into bread crumbs. Combine bread crumbs and Parmesan cheese in a shallow dish and set aside to dry out.

Flatten turkey cutlets between waxed paper using a meat mallet or rolling pin to an even thickness. Microwave asparagus on high for 1 minute to soften. Combine cream cheese, garlic, onion, tarragon and pepper in a small bowl and mix well. Place three asparagus spears on each cutlet and top with 1/4 of the cream cheese mixture. Tightly roll cutlets from shorter side and secure with toothpicks.

Combine egg and milk and mix well. Dip rolled turkey breasts in egg mixture then dredge in bread crumbs. Place in a shallow baking dish sprayed with nonstick cooking spray. Bake at 375 degrees for 25-30 minutes or until turkey is no longer pink.

Makes 4 servings
Serving Size: 1 stuffed cutlet

 

[Roonytunes]

QUICK CINNAMON RAISIN BRAN MUFFINS

1 scoop (24g) Vanilla Whey Protein Powder
2 tablespoons Oat Flour (or oatbran)
1 tablespoon All Bran Cereal
1 tablespoon Raisins
1 tablespoon crushed Walnuts
¼ teaspoon aluminum free Baking Soda
¼ teaspoon Cinnamon
Pinch of Stevia or preferred sweetener to taste
½ cup water


Mix all into small glass cereal bowl - Microwave for 2 minutes. Very moist and filling. Bran and nuts tend to settle to the bottom.

 

[Roonytunes]

Sun-Dried Tomato and Garlic Chicken

Makes: 4 servings

Ingredients:


4 boneless, skinless chicken breasts

15-18 garlic cloves

1 onion, sliced

1 green pepper, sliced

1/2 cup sun-dried tomatoes (not packed in oil), chopped

1/4 cup white wine

1/2 cup chicken broth

1 teaspoon dried oregano

1/4 teaspoon ground black pepper
Directions:

Rinse and cut all visible fat off of chicken breasts.

Coat a skillet with nonstick cooking spray (nonfat), and preheat over medium heat. Mince 2 of the garlic cloves, and place them in the skillet with the chicken breast in the skillet. Surround the chicken with the remaining garlic cloves.

Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned. Remove the chicken from the skillet.

Lay the onions, green peppers, and tomatoes over garlic cloves in baking pan (9-13-inch). Arrange the chicken over the tomatoes, onions, green peppers, and garlic. Pour wine and broth over chicken, and sprinkle with oregano and pepper.
Cover and bake at 350 degrees F for 25-30 minutes.
Serve chicken breasts with the vegetables and pan juices.

 

[getnfit06]

mmm mm, rooney i'm gonna try both of those. !!

 

[jenscats5]

Pork Chops with Fennel and Caper Sauce

**Saw this on Everyday Italian the other day & thought it looked good & would be good with chicken too...

1/4 cup olive oil (eh, to me this is optional)
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine (or water or veggie broth)
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

 

[jenscats5]

Mediterranean Farro Salad

**Don't know what Farro is, but I think brown rice or couscous would be a fine substitute.....

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil (again, to me - optional)
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

 

[jenscats5]

Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

**Yet another food.tv recipe.....

Stuffing:
1 cup cooked, chopped, and drained fresh spinach
(Might want to use something else!!)
1/2 cup ricotta (non fat or light)
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled (use turkey bacon)
Kosher salt and freshly ground black pepper
1 large egg
Sauce:
1/2 cup dry white wine (or veggie broth)
1/2 cup homemade chicken stock (canned is fine - use low sodium)
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil


Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

 

[jpt]

I have seen allot of you talking about eating brown rice so last night I cook enough chicken for the week and some brown rice.....The rice was less than desirable. Any suggestions to give it a bit of flavor?? Keep in mind that I am from Louisiana and we don't tend to eat things without allot of flavor. I never even heard of anyone eating brown rice and wasn't even sure if it would be sold at the store. I am just looking for several things I can eat so I don't get burnt out for one and for things that are quick and easy so I can take to work with me for lunch. Thanks!

1 packet of sodium free chicken boullion, 2 tablespoons os soy sauce, 2 garlic cloves and pepper...cook all together for about 40 minutes until rice is ready...makes the rice so much more enjoyable

 

[ksharp01]

1 packet of sodium free chicken boullion, 2 tablespoons os soy sauce, 2 garlic cloves and pepper...cook all together for about 40 minutes until rice is ready...makes the rice so much more enjoyable

thx........I will surely try this. I had no idea how bad it tasted plain..

 

[jenscats5]

I've gotten these at a local Thai restaurant but then saw them on TV & thought - Hey! I can make these.....

A Summer Roll is like an egg roll, but it's not fried.....

1 package Rice spring roll wrappers (they are dried)
Chopped shrimp or chicken, crab, whatever
Chopped veggies as desired (try bell peppers, dry cole slaw mix, Napa cabbage thinly sliced, iceberg lettuce, cucumber, scallions, shredded carrot)
Salt pepper wasabi, hot sauce, etc to taste
Soy sauce or Hoisin sauce for dipping

Fill a bowl with very hot tap water & place a wrapper in to soak & remove when pliable (be careful, they tear).. Lay flat on a nonstick surface & place desired ingredients on the lower 1/3 of the roll. Don't overfill. Tuck the long end over the filling, fold over the sides & roll up. The wet rice paper wrapper should allow the whole thing to stick together.

Eat cold or at room temp. Even my very picky vegetarian husband liked them! YUM!

 

[Roonytunes]

Once I couldn't stomach cottage cheese, but now I absolutely LOVE it...go figure! For me it was all about getting the right kind (dry curd or spreadable & 1%).

Here is a great link for 101 cottage cheese recipes that I stumbled on and thought I'd share:
http://www.shayananna.org/id39.html

 

[WoNderWoMan25]

Once I couldn't stomach cottage cheese, but now I absolutely LOVE it...go figure! For me it was all about getting the right kind (dry curd or spreadable & 1%).

Here is a great link for 101 cottage cheese recipes that I stumbled on and thought I'd share:
http://www.shayananna.org/id39.html

You must spread some Karma around before giving it to Roonytunes again.


***COTTAGE CHEESE KARMA***

 

[jenscats5]

Sweet N Sour Chicken w/Brown Rice

**From my local newspaper...

Start to finish in 35 mins....

2 cups instant brown rice (or pre cooked regular brown rice)
1/4 cup seasoned rice vinegar
2 tblsp. reduced-sodium soy sauce
2 tblsp. corn starch (could possibly reduce this to 1/2-1 tblsp. IMO)
2 tblsp. SF apricot preserves
2 tblsp. (or less) canola oil, divided
1 lb. chicken tenders, cut into bite sized pieces
4 cloves garlic, minced
2 tsp. finely grated or minced ginger (~ 1/4 tsp. dry)
1 cup reduced sodium chix broth (or veggie broth)
6 cups bite sized pieces of mixed veggies
1 5-ounce can of sliced water chestnuts, drained

Prepare rice according to package directions.

Meanwhile, whisk vinegar, soy sauce, cornstarch & preserves in a small bowl & set aside.

Heat 1 tblsp oil in a large skillet over medium-high heat. (Or use cooking spray) Add chicken & cook undisturbed for 2 mins. Continue cooking, stirring occasionally until no longer pink on the outside & just starting to brown in spots, about 2 mins more. Transfer to a plate.

Add the remaining oil, garlic & ginger to the pan & cook, stirring until fragrant, 20-30 seconds. Add broth & bring to a boil, stirring constantly. Add vegetables reduce heat to a simmer, cover & cook until the veggies are tender-crisp, 4-6 mins. Stir in the water chestnuts & chicken. Whisk the reserved sauce & add to the pan. Simmer, stirring constantly until the sauce is thickened & the chicken is heated thru about 1 minute. Serve with the rice.

Makes 4 servings - about 1.5 cups stir fry & 1/2 cup rice each.

Per serving: 465 cals, 34g protein, 10g fat (1g sat, 4g mono), 62g carb, 68mg cholesterol, 674 mg sodium, 7g fiber.

 

[jenscats5]

"Crazy for Pumpkin" pancakes.

From Hungry Girl....


Ingredients:


1/3 cup regular oats (not quick or instant)

1/2 cup egg whites

1 tbsp. fat-free cottage cheese

2 tbsp. canned pure pumpkin

1 tsp. pumpkin pie spice

2 packets of Splenda



Directions: Blend all ingredients together with a hand mixer or blender. Spray your pan with nonstick spray and cook on medium/high heat until bubbly. Then flip your giant pancake and finish it off until golden brown. Top with sugar-free syrup. The entire recipe (minus the syrup) has just 190 calories and 2g of fat.

 

[jenscats5]

Hungry Girl's Brownie Secret

I do have a little brownie secret that I like to share. By now it feels like everyone should know about this, but apparently they don't. You simply take a box of devil's food cake mix, another chocolate cake mix or a brownie mix (find the one with the lowest fat!!!), and mix a 15-oz. can of pure pumpkin into it with nothing else -- no egg, no oil -- NOTHING. Then, bake 'em according to the box, minus about five minutes, and you'll get the thickest, FUDGIEST treats ever! I call these Yum Yum Brownies (or Yum Yum Brownie Muffins). What I like best about using pumpkin is that the brownies come out super-thick and moist, and are definitely healthier because they have less fat and more fiber. As for other brownie recommendations -- I love Vitalicious VitaBrownies (100 calories, low in fat, packed with fiber), No Pudge! Fat Free Fudge Brownie Mix (great made with pumpkin or prepared according to the box's instructions), and Luna's Caramel Nut Brownie bar (190 calories, 6g fat). All are great ways to kick a brownie craving...

 

[Ilk]

Turkey and Spinach burgers!!

Thanks to David Kirsch 'New york body plan' book

6 ounces of no fat turkey breast

Half a cup of chopped spinach, Sauteed and Drained

1/8 teaspoon salt

1/8 teaspoon black pepper

Pinch grated Nutmeg


Combine all ingredients and form into a burger. Grill or broil 4/5 minutes on each side or until cooked through..

So yummy! Take it to work.. Have it on the run! Very filling

 

[Ilk]

Another Burger but.. TUNA!! (Thanks to David Kirsch)

1 tablespoon finely chopped shallots

6 ounces of tuna steak, Cut into 1/2 inch cubes

1 teaspoon chopped fresh parsley

1 teaspoon Dijon mustard

1/4 cup grated daikon radish

1 lightly beaten egg white

Salt and pepper to taste

In a medium bowl, Combine all ingredients until well blended. Form into a burger.

Grill 2/3 minutes on each side (or until desired doneness)

Taste's as good as it looks!!

 

[takniteasy]

Hungry Girl's Brownie Secret

I do have a little brownie secret that I like to share. By now it feels like everyone should know about this, but apparently they don't. You simply take a box of devil's food cake mix, another chocolate cake mix or a brownie mix (find the one with the lowest fat!!!), and mix a 15-oz. can of pure pumpkin into it with nothing else -- no egg, no oil -- NOTHING. Then, bake 'em according to the box, minus about five minutes, and you'll get the thickest, FUDGIEST treats ever! I call these Yum Yum Brownies (or Yum Yum Brownie Muffins). What I like best about using pumpkin is that the brownies come out super-thick and moist, and are definitely healthier because they have less fat and more fiber. As for other brownie recommendations -- I love Vitalicious VitaBrownies (100 calories, low in fat, packed with fiber), No Pudge! Fat Free Fudge Brownie Mix (great made with pumpkin or prepared according to the box's instructions), and Luna's Caramel Nut Brownie bar (190 calories, 6g fat). All are great ways to kick a brownie craving...

Oh, I am so going to try this tomorrow! I NEED a chocolate craving satisfied and this sounds so-o-o-o good!

 

[jenscats5]

Oh, I am so going to try this tomorrow! I NEED a chocolate craving satisfied and this sounds so-o-o-o good!

Tell me how it turns out....I'm curious.....

 

[Ilk]

Jens you might like this.. (Thanks to Dr.Gillian Mckeith..)

Lemon Mousse..

Serves 4
4 whole lemons

4 ripe avocados, stoned, peeled and mashed

juice of half a lemon

250g pitted dates

2 tbsp Maple syrup

zest of 1 lemon

1. With a very sharp knife remove the skin from one of the lemons, Leaving the body of the lemon whole. Cut in half and remove the seeds.
Repeat with all the lemons.

2. Place all the ingredients, except the lemon zest, in a food processor and blend until smooth. Spoon into dessert dishes and chill for 2 hours in the fridge.

3. Serve garnished with lemon zest!!

ITS SOOOOOOOO YUM!!!!

 

[Ilk]

CINNAMON RICE PUDDING Thanks to Dr.Gillian Mckeith

325g long grain brown rice

1.5 litres rice milk

1 cinnamon stick, broken in half

juice and zest of 1 lemon

1. Place the rice, rice milk, cinnamon and lemon juice in a medium sized pan. Bring to the boil, Lower the heat and shimmer for 30-40 minutes, stirring occasionally. Add a little more rice milk if required. The rice should be very tender and the liquid well absorbed.

2. Serve hot or cold sprinkled with lemon zest!

 

[jenscats5]

CINNAMON RICE PUDDING Thanks to Dr.Gillian Mckeith

325g long grain brown rice

1.5 litres rice milk

1 cinnamon stick, broken in half

juice and zest of 1 lemon

1. Place the rice, rice milk, cinnamon and lemon juice in a medium sized pan. Bring to the boil, Lower the heat and shimmer for 30-40 minutes, stirring occasionally. Add a little more rice milk if required. The rice should be very tender and the liquid well absorbed.

2. Serve hot or cold sprinkled with lemon zest!

what is 325g in cups/ounces?? and how many cups are 1.5 litres?

 

[Ilk]

what is 325g in cups/ounces?? and how many cups are 1.5 litres?

g.. Is Grams.. You should have Grams in a food scale.. No???

I'll find out what size cup and how much from my mum... I'll find out the Litre question too! Won't be long!!!

 

[Ilk]

Ok here it is..

1..5litres is 61/2 cups..

325grams is 12 Ounces..

 

[jenscats5]

Ok here it is..

1..5litres is 61/2 cups..

325grams is 12 Ounces..

Thanks!! Danged metric system.....

 

[Ilk]

No probs lovely!!

 

[superqt4u2nv]

Ok this is so easy but OMG so good.

Boil califlower tell trender drain most of the water but leave a little in bottom of pot take a hand blender and blend.

Sprinkle with a little moly mcbutter and you have faux mashed potatoes.

 

[Roonytunes]

Ok this is so easy but OMG so good.

Boil califlower tell trender drain most of the water but leave a little in bottom of pot take a hand blender and blend.

Sprinkle with a little moly mcbutter and you have faux mashed potatoes.

You can also add cottage cheese for protein and puree the cauliflower in the food processer to get the same faux mashed potatoes feel.

 

[superqt4u2nv]

Mashed sweet taters and pumkin this is like a dessert to me

3 large sweet taters skinned cut in quarters and boilded
1 can of pumkin puree (nothing added label should read just pumkin )
I use then hand blender to mash it up and mix it all together then add to taste
Cinnamon
Nutmeg
Cloves
Sweetener (stiva or splenda)

 

[WoNderWoMan25]

Hungry Girl's Brownie Secret
I love Vitalicious VitaBrownies (100 calories, low in fat, packed with fiber), No Pudge! Fat Free Fudge Brownie Mix (great made with pumpkin or prepared according to the box's instructions), and Luna's Caramel Nut Brownie bar (190 calories, 6g fat). All are great ways to kick a brownie craving...

No Pudge is good, I can find it in Hannford ... They also carry a sweet-and-low sugar free low fat cake mix.

 

[dirty~d~]

Here are two of my favorite 'South Beach Diet' recipes:

Fake Mashed 'Potatoes'

4 cups cauliflower florets
1 ounce butter flavored cooking spray
1 ounce fat free half and half
salt and pepper to taste

Steam or microwave cauliflower until soft. Puree in a food processor, add cooking spray and half & half to taste. Season with salt/pepper. Yields about 4 servings.



Candied Sweet Potatoes

2 Sweet Potatoes (white)
3 tbls butter or substitute of choice
1/2 cup packed brown sugar
1 tsp nutmeg (may vary to taste)
1 tsp cinnamon (may vary to taste)
1 tsp vanilla extract

Peel sweet potatoes. Slice into 'bite sized' pieces. Slowly melt butter in skillet. Mix brown sugar, nutmeg and cinnamon in a bowl. When the butter has melted completely thoroughly stir in the sweet potatoes and sugar mix. Turn heat to low and cover. Stir occassionally to prevent burning. Cook for about an hour. Stir in vanilla before serving. Yields about 4 servings.

 

[jenscats5]

Seems like fall is in the air with all the mock mashed potato recipes lately.....



In honor of said event - I roasted up a TON of veggies tonite.......eggplant, zucchini, yellow squash, mushrooms, bell peppers & brussel sprouts......Just toss the cut up veggies (large slices or chunks, leave mushrooms whole) with some salt, pepper & olive oil & roast @ 375 for 35-45 minutes or until cooked down.....YUM!!

 

[Ilk]

SPINACH SOUP From Dr.Gillians Cookbook..

Serves 4..

1 onion, Peeled and finely chopped
1 tsp olive oil
500g fresh Spinach
1 wheat-free vegetable stock cube
1 handful parsley stalks
fresh nutmeg, to taste
250ml soya milk (optional)
1 tbsp pumpkin seeds
1 handful fresh baby spinach leaves

1. Place the onion, Oilve oil and 1 tablespoon of water in a large pan. Cook over a low to moderate hest for 2-3 minutes until soft.

2. Add the spinach, 500ml of boiling water, the stock cube and parsley stalks and cook for 5-7 minutes. Allow to cool slighty, Then blend in a food processor or with a hand-held blender until smooth.

3. Return to the pan, Season with a little nutmeg, Stir in the soya milk (or 250ml water) and reheat gently.

4.Divide between warmed soup bowls and serve garnished with the pumpkin seeds and raw baby spinach leaves.

Yum!! I make this 3 times a week.. Its nice cold too!

 

[caligirl]

Mediterranean Farro Salad

**Don't know what Farro is, but I think brown rice or couscous would be a fine substitute.....

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil (again, to me - optional)
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

Hey Jens, I was interested to learn what Farro was myself... this is what I found:
Farro: Grain of the Legions

Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro's cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.

At this point you may be wondering exactly what farro is. According to Garzanti's Italian-English dictionary it's spelt, but Luciano Migliolli, author of Il Farro e le sue Ricette (Farro and its recipes), says that though it looks rather like spelt they're not the same. Farro must be soaked, whereas spelt can be boiled straight off. Also, cooked farro has a firm chewy texture, whereas spelt softens and becomes mushy. What this means is that you have to read the package carefully when you purchase farro (a well-stocked delicatessen or health food store should have it) to make certain you are getting Triticum dicoccum (farro's Latin name). If you cannot find farro spelt will work (link to the order page of Purity Foods), and you should be able to use barley or other whole grains as well -- the results won't be quite the same and you will have to adjust the cooking times, but the dishes will be good.

Purchasing and Preparation

Farro is divided into 3 grades. The best has grains 6-8 mm long (1/4 to 1/3 of an inch), the second has grains 3-5 mm long (1/8 to 1/4 inch, which can be inappropriately labeled farricello, the Italian for spelt), and the third consists of cracked grains broken during processing. Mr. Migliolli suggests you purchase whole grain farro and crack it at home, if the recipe calls for it, by whirling it in an electric coffee grinder or blender -- this way you avoid purchasing dust or stones. Once you have purchased it, store it like any other grain, in a sealed glass container in a cool dry place.
Before you can use it you do have to prepare it: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains, and soak it for at least 8 hours. It will keep in this soaked state in the refrigerator for a few days. Come time to cook it, either add it to a soup or boil it by itself, for 2 hours in a normal pot or one in a pressure cooker (halve these times if you are using cracked farro). One thing that you should keep in mind is that farro will continue to absorb liquid and soften once it is done, so you should let it sit for a while if you can.
Another way to cook farro for minestrone and such is to set it to boil directly in abundant vegetable broth (for example from boiling beans, chick peas, or cabbage) for a couple of hours, then let it rest and puff up for at least 8 hours before stirring it into the soup pot. The farro will absorb lots of vegetable flavor, but you have to make certain you have sufficient vegetable broth handy for making the soups as well before you begin.

 

[caligirl]

I've gotten these at a local Thai restaurant but then saw them on TV & thought - Hey! I can make these.....

A Summer Roll is like an egg roll, but it's not fried.....

1 package Rice spring roll wrappers (they are dried)
Chopped shrimp or chicken, crab, whatever
Chopped veggies as desired (try bell peppers, dry cole slaw mix, Napa cabbage thinly sliced, iceberg lettuce, cucumber, scallions, shredded carrot)
Salt pepper wasabi, hot sauce, etc to taste
Soy sauce or Hoisin sauce for dipping

Fill a bowl with very hot tap water & place a wrapper in to soak & remove when pliable (be careful, they tear).. Lay flat on a nonstick surface & place desired ingredients on the lower 1/3 of the roll. Don't overfill. Tuck the long end over the filling, fold over the sides & roll up. The wet rice paper wrapper should allow the whole thing to stick together.

Eat cold or at room temp. Even my very picky vegetarian husband liked them! YUM!

ohhhhhh these are goooooood!!! I make them too... they are really good with cilantro and lemon basil or regular basil, mung bean sprouts and daikon radish!!! also sweet chili sauce, peanut sauce and hot dried mustard for dipping!!

 

[caligirl]

Hungry Girl's Brownie Secret

I do have a little brownie secret that I like to share. By now it feels like everyone should know about this, but apparently they don't. You simply take a box of devil's food cake mix, another chocolate cake mix or a brownie mix (find the one with the lowest fat!!!), and mix a 15-oz. can of pure pumpkin into it with nothing else -- no egg, no oil -- NOTHING. Then, bake 'em according to the box, minus about five minutes, and you'll get the thickest, FUDGIEST treats ever! I call these Yum Yum Brownies (or Yum Yum Brownie Muffins). What I like best about using pumpkin is that the brownies come out super-thick and moist, and are definitely healthier because they have less fat and more fiber. As for other brownie recommendations -- I love Vitalicious VitaBrownies (100 calories, low in fat, packed with fiber), No Pudge! Fat Free Fudge Brownie Mix (great made with pumpkin or prepared according to the box's instructions), and Luna's Caramel Nut Brownie bar (190 calories, 6g fat). All are great ways to kick a brownie craving...

ok Jens... you get an award for this one....!!!
I tried this yesterday and FUCK!!!!! I ate them all!!!! I used the Ghiridelli Dark Chocolate brownie mix... LORD!!!! they were goooood!!!!! Thanks for posting this!!!

 

[WoNderWoMan25]

ok Jens... you get an award for this one....!!!
I tried this yesterday and FUCK!!!!! I ate them all!!!! I used the Ghiridelli Dark Chocolate brownie mix... LORD!!!! they were goooood!!!!! Thanks for posting this!!!

And I am thinking that if you mixed in whatever kind of nuts you like.... walnuts sound good ..... MMMMmmmmmm

 

[jenscats5]

Hungry Girl's 2-Point Peanut Butter Chocolate Bread Pudding


(One serving: 127 calories, 3.5g fat, 230mg sodium, 20g carbs, 2g fiber, 10g sugars, 5g protein = 2 Points)

Warning: This stuff's so good it may make your head explode!



Ingredients:

3 slices Wonder Light White Bread; lightly toasted and cut into 1/2-inch cubes

2 tbsp. NESTLÉ TOLL HOUSE Semi-Sweet Mini Morsels

1 cup Almond Breeze Unsweetened, Vanilla or Original

2 tbsp. brown sugar; not packed

1/3 cup Egg Beaters, Original

2 tbsp. Better ’n Peanut Butter
Cool Whip Free (optional topping)*

Directions:

Preheat oven to 350 degrees. Place toasted bread cubes in a 1-quart baking dish coated with nonstick cooking spray; sprinkle with chocolate morsels. Combine Almond Breeze, brown sugar, Egg Beaters, and Better 'n Peanut Butter in the blender; cover and process until smooth. Pour mixture over bread cubes (make sure all bread is covered); let stand 5 minutes. Bake at 350 degrees for 45 to 50 minutes or until pudding is firm. Eat warm. Serves 4.

*Optional topping is not included in nutritional info.

 

[jenscats5]

Hungry Girl's Yum-tastic Double Chocolate Peanut Butter Parfait

(Entire recipe: 202 calories, 2.5g fat, 310mg sodium, 42g carbs, 6g fiber, 18g sugars, 4g protein = 3 Points)

Peanut buttery, choco-rific fun!


Ingredients:

1 Vitalicious Double Chocolate Dream VitaTop; room temperature

1 tsp. Better ’n Peanut Butter

1/2 cup Cool Whip Free

1/4 100 Calorie Pack, Planters Peanut Butter Cookie Crisps; crushed



Directions:

In a bowl, whip Cool Whip and Better 'n PB until well mixed (use room temp PB for easier mixing). Set aside. Warm VitaTop for ten seconds in the microwave and break up into small pieces. In a martini glass or parfait cup, layer ingredients like this: 1/2 VitaTop pieces, 1⁄2 Cool Whip mixture, 1/2 VitaTop pieces, 1⁄2 Cool Whip mixture. Cover; chill at least 1 hour. Crumble cookie crisps over parfait before serving. Serves 1.



Hungry For Peanut Butter Milkshake


(Entire shake: 142 calories, 3.75g fat, 375mg sodium, 22g carbs, 0.5g fiber, 1g sugars, 3.5g protein = 3 Points)

A frosty, chilled peanut-butter-fest!

Ingredients:

1/2 cup Almond Breeze Unsweetened, Vanilla or Original

1 Sugar Free Jell-O Pudding Snack, Vanilla*

1 tbsp. Better ’n Peanut Butter

1 cup crushed ice

3 packets Splenda


Directions:

Place all ingredients into a blender and mix until smooth. Enjoy! Serves 1.


*Use a chocolate-flavored pudding cup for a Chocolate Peanut Butter Milkshake!

 

[jenscats5]

^^ Note: I found the above listed PB @ Trader Joe's - according to Hungry Girl, it's NOT regular PB so it may taste "off" as it's only 100 cals per 2 tblsp, which makes it better for recipes than eating alone.....

 

[jenscats5]

Peanut Butter Yup!

*From Hungry Girl

Today is Halloween, and chances are you'll either be sitting next to that dreaded candy bowl, or helping your kids sift thru (and possibly eat) oodles of tiny chocolate bars, lollipops and candy corn. But even itty-bitty candy bars add up to huge amounts of calories if you eat enough of 'em. So before you grab one, two -- or SIX of those "fun-size" minis, head into the kitchen and whip up a batch of our Peanut Better Cups. This year, we think you should SKIP the packaged, chocolate holiday treats altogether and opt for our better-for-you swap instead.

Ingredients:
1 8-oz. container Cool Whip Free
1/3 cup Better ‘n Peanut Butter, Regular Creamy
4 tbsp. Hershey’s Syrup, Sugar Free

Directions:

Line a 12-cupcake pan with cupcake holders, or spray pan with nonstick spray. Using a whisk, combine one cup of Cool Whip Free with Better 'n Peanut Butter. Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tablespoons each). Top each cup with a dollop of sugar-free chocolate syrup (about 1 tsp.). Freeze. Enjoy. Serves 12.



Serving Size: 1 cup

Calories: 56

Fat: 0.5g

Sodium: 61mg

Carbs: 10g

Fiber: 0g

Sugars: 2.5g

Protein: <1g



* 1 Point



**ALTERNATIVE – If you want to add fiber (and CRUNCH) to your cups, add a 1/2 cup of Fiber One bran cereal to the PB mix. Nutritionals for each cup would then be: 61 calories/ 0.5g fat/ 70mg sodium/ 12g carbs/ 1g fiber/ 2.5g sugars/ 1g protein (1 Point).

 

[cdp11]

what is this 'better than peanut butter' stuff? where do you get it?

HG's Yum-tastic Double Chocolate Peanut Butter Parfait

(Entire recipe: 202 calories, 2.5g fat, 310mg sodium, 42g carbs, 6g fiber, 18g sugars, 4g protein = 3 Points)

Peanut buttery, choco-rific fun!


Ingredients:

1 Vitalicious Double Chocolate Dream VitaTop; room temperature

1 tsp. Better ’n Peanut Butter

1/2 cup Cool Whip Free

1/4 100 Calorie Pack, Planters Peanut Butter Cookie Crisps; crushed



Directions:

In a bowl, whip Cool Whip and Better 'n PB until well mixed (use room temp PB for easier mixing). Set aside. Warm VitaTop for ten seconds in the microwave and break up into small pieces. In a martini glass or parfait cup, layer ingredients like this: 1/2 VitaTop pieces, 1⁄2 Cool Whip mixture, 1/2 VitaTop pieces, 1⁄2 Cool Whip mixture. Cover; chill at least 1 hour. Crumble cookie crisps over parfait before serving. Serves 1.



Hungry For Peanut Butter Milkshake


(Entire shake: 142 calories, 3.75g fat, 375mg sodium, 22g carbs, 0.5g fiber, 1g sugars, 3.5g protein = 3 Points)

A frosty, chilled peanut-butter-fest!

Ingredients:

1/2 cup Almond Breeze Unsweetened, Vanilla or Original

1 Sugar Free Jell-O Pudding Snack, Vanilla*

1 tbsp. Better ’n Peanut Butter

1 cup crushed ice

3 packets Splenda


Directions:

Place all ingredients into a blender and mix until smooth. Enjoy! Serves 1.


*Use a chocolate-flavored pudding cup for a Chocolate Peanut Butter Milkshake!

 

[jenscats5]

what is this 'better than peanut butter' stuff? where do you get it?

See post # 697.....