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Sassy69 said:
J
jenscats5
Guest
Ratatouille = (Thank you Anthrax!!)
2 tsp. olive oil
2 onions, coarsely chopped
2 red or yellow bell peppers, seeded and medium diced
4 cloves garlic, minced
1½ tsp. fennel Seeds, crushed (optional)
1 medium eggplant, medium diced
2 large zucchini, medium diced
6 medium tomatoes, ripe, cored and coarsely chopped
¼ cup fresh basil, finely chopped
2 tbs. fresh thyme, finely chopped
Salt and freshly ground black pepper to taste
1. In a Dutch oven, heat 1 tbs. olive oil over medium heat. Add onions and bell peppers. Cook, stirring occasionally until they begin to brown – 8 to 10 minutes.
2. Add garlic and fennel seeds. Cook stirring until fragrant, about 1 minute more.
3. Transfer vegetables to a large bowl.
4. Add ½ tbs. olive oil to pot. Add eggplant and cook, stirring frequently until browned in places, 7 to 8 minutes. Transfer to bowl of vegetables.
5. Add remaining ½ tbs. olive oil to pot. Add zucchini and cook stirring frequently until browned in places, about 5 minutes.
6. Add tomatoes, basil, thyme and reserved vegetables to pot and bring to a simmer. Cover and transfer to the oven.
7. Bake for 35 to 45 minutes, stirring occasionally, or until vegetables are tender.
Made the above & it was/is delicious!!!!!!!!!!!!! Also versatile, check it out:
Chicken stuffed poblano peppers
3 Poblano peppers, grilled & skin peeled off, seeds removed
4 oz cooked, chopped chicken (more if needed)
1 cup ratatouille
Mix chicken & ratatouille together & stuff into peppers. Bake at 350 degrees F for about 20-25 mins, top with shredded cheese if desired & bake addtional 5 minutes.
Serves 1
** I also liberally added hot sauce to this cuz I like it hot!!
You could also use the ratatouille to mix with chicken & brown rice..... and it can be frozen....
2 tsp. olive oil
2 onions, coarsely chopped
2 red or yellow bell peppers, seeded and medium diced
4 cloves garlic, minced
1½ tsp. fennel Seeds, crushed (optional)
1 medium eggplant, medium diced
2 large zucchini, medium diced
6 medium tomatoes, ripe, cored and coarsely chopped
¼ cup fresh basil, finely chopped
2 tbs. fresh thyme, finely chopped
Salt and freshly ground black pepper to taste
1. In a Dutch oven, heat 1 tbs. olive oil over medium heat. Add onions and bell peppers. Cook, stirring occasionally until they begin to brown – 8 to 10 minutes.
2. Add garlic and fennel seeds. Cook stirring until fragrant, about 1 minute more.
3. Transfer vegetables to a large bowl.
4. Add ½ tbs. olive oil to pot. Add eggplant and cook, stirring frequently until browned in places, 7 to 8 minutes. Transfer to bowl of vegetables.
5. Add remaining ½ tbs. olive oil to pot. Add zucchini and cook stirring frequently until browned in places, about 5 minutes.
6. Add tomatoes, basil, thyme and reserved vegetables to pot and bring to a simmer. Cover and transfer to the oven.
7. Bake for 35 to 45 minutes, stirring occasionally, or until vegetables are tender.
Made the above & it was/is delicious!!!!!!!!!!!!! Also versatile, check it out:
Chicken stuffed poblano peppers
3 Poblano peppers, grilled & skin peeled off, seeds removed
4 oz cooked, chopped chicken (more if needed)
1 cup ratatouille
Mix chicken & ratatouille together & stuff into peppers. Bake at 350 degrees F for about 20-25 mins, top with shredded cheese if desired & bake addtional 5 minutes.
Serves 1
** I also liberally added hot sauce to this cuz I like it hot!!
You could also use the ratatouille to mix with chicken & brown rice..... and it can be frozen....
J
jenscats5
Guest
Hummus
* 1 can garbanzo beans drained,save juice
* 3 teaspoons lemon juice
* 3 cloves garlic peeled (adjust to taste)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* pepper sauce, as desired
* If desired, add some olive oil, veggie broth, Apple cider or Red Wine Vinegars
Add all ingredients to food processor, process until smooth, add reserved juice to attain a spreadable texture. Adjust seasonings.
** For added flavors, roast the garlic, then add; add sesame or flax seeds/oils; chopped sundried tomatoes; roasted red peppers; chopped olives; etc etc etc
Hummus is great as a dip for veggies, as a sandwich spread on a meat or veggie only sandwich or with crackers.
* 1 can garbanzo beans drained,save juice
* 3 teaspoons lemon juice
* 3 cloves garlic peeled (adjust to taste)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* pepper sauce, as desired
* If desired, add some olive oil, veggie broth, Apple cider or Red Wine Vinegars
Add all ingredients to food processor, process until smooth, add reserved juice to attain a spreadable texture. Adjust seasonings.
** For added flavors, roast the garlic, then add; add sesame or flax seeds/oils; chopped sundried tomatoes; roasted red peppers; chopped olives; etc etc etc
Hummus is great as a dip for veggies, as a sandwich spread on a meat or veggie only sandwich or with crackers.
Last edited:
J
jenscats5
Guest
the-short-one said:
All rightie -- I made these yesterday & they are reallly really dry.... hard to chew almost..... I'm gonna play with the recipe & see what I can come up with.....
J
jenscats5
Guest
"Yummy Sauce"
1 Tblsp FF Mayo
1 Tblsp Dijon Mustard
1 Tblsp Prepared Horseradish
Combine & use on steak, sammiches, etc..... it's Yummy (hence the name)
1 Tblsp FF Mayo
1 Tblsp Dijon Mustard
1 Tblsp Prepared Horseradish
Combine & use on steak, sammiches, etc..... it's Yummy (hence the name)
J
jenscats5
Guest
Tuna Stuffed Eggs
4 Hard boiled eggs, cooled, sliced in half, yolks removed -- reserve yolk from 2 eggs
Filling:
1 can Tuna, drained
Minced onion & celery
2 teaspoons relish
2 tablespoons FF mayo
1/4 teaspoon Lemon Pepper Seasoning
Black Pepper & Hot Sauce to taste
Mix yolks & filling ingredients together & stuff into egg white halves.
** Just thought -- instead of the mayo, you could use Cottage Cheese or FF Sour Cream or a combo of either/or/all three
4 Hard boiled eggs, cooled, sliced in half, yolks removed -- reserve yolk from 2 eggs
Filling:
1 can Tuna, drained
Minced onion & celery
2 teaspoons relish
2 tablespoons FF mayo
1/4 teaspoon Lemon Pepper Seasoning
Black Pepper & Hot Sauce to taste
Mix yolks & filling ingredients together & stuff into egg white halves.
** Just thought -- instead of the mayo, you could use Cottage Cheese or FF Sour Cream or a combo of either/or/all three
Last edited:
This recipe looks really weird - and I was totally skeptical. Especially when I got it all mixed together. It looks lumpy and soupy, like I added too much water. When they came out of the over, I was surprised. They looked kind of weird (shiny, like popovers), but they tasted good:
Cinnamon Flaxmeal Muffins
12 small or 6 large. (nutritional facts are for 12 servings)
3/4 cup vanilla whey protein
1/4 cup flax meal
1/4 - 1/2 cup Splenda
3 eggs
2 tsp baking powder
3/4 cup water
2 tsp cinnamon or more if you're like me.
Preheat oven to 400. Spray your tin with Pam. Mix all ingredients together and pour into the muffin tin. Bake for 15 minutes. (Mine baked up in 13)
62 calories 2.6g fat 2.2g carb 0.7g fiber 7.8g protein
Cinnamon Flaxmeal Muffins
12 small or 6 large. (nutritional facts are for 12 servings)
3/4 cup vanilla whey protein
1/4 cup flax meal
1/4 - 1/2 cup Splenda
3 eggs
2 tsp baking powder
3/4 cup water
2 tsp cinnamon or more if you're like me.
Preheat oven to 400. Spray your tin with Pam. Mix all ingredients together and pour into the muffin tin. Bake for 15 minutes. (Mine baked up in 13)
62 calories 2.6g fat 2.2g carb 0.7g fiber 7.8g protein
J
jenscats5
Guest
Beef Stroganoff
1 pound London Broil, fat trimmed & cut into chunks
Saute beef, drain & set aside.
Combine & set aside:
1 Tblsp Tomato Paste
1/2 Cup FF Sour Cream
Few Dashes Worcestershire Sauce
Other ingredients:
1/8 cup minced onion
Veggie Broth -- about 1/8 to 1/4 cup
Pepper
Hot Sauce, if desired
Italian Seasoning
1 can salt-free canned mushrooms, drained
Heat large pan on medium heat. Saute minced onion in pan in cooking spray till soft. Add beef back in and season with Pepper, Hot Sauce & Italian Seasoning. Add veggie broth, stir. Add mushrooms. Turn heat to low and add Sour Cream Mixture, stirring to combine. Do not allow to boil! Stir, sauteeing until thickened, adjusting seasonings as needed.
Serve over WW noodles. Serves 2.
1 pound London Broil, fat trimmed & cut into chunks
Saute beef, drain & set aside.
Combine & set aside:
1 Tblsp Tomato Paste
1/2 Cup FF Sour Cream
Few Dashes Worcestershire Sauce
Other ingredients:
1/8 cup minced onion
Veggie Broth -- about 1/8 to 1/4 cup
Pepper
Hot Sauce, if desired
Italian Seasoning
1 can salt-free canned mushrooms, drained
Heat large pan on medium heat. Saute minced onion in pan in cooking spray till soft. Add beef back in and season with Pepper, Hot Sauce & Italian Seasoning. Add veggie broth, stir. Add mushrooms. Turn heat to low and add Sour Cream Mixture, stirring to combine. Do not allow to boil! Stir, sauteeing until thickened, adjusting seasonings as needed.
Serve over WW noodles. Serves 2.
StellarTiggy
Banned
Indulgence 
Cheesecake
Crust - Wheat bran soaked in a bit more than 1/3 cup of water just to get it to sort of chunk up (could use egg, could mash up some all-bran extra fiber cereal or buy a fatfree crust of your own)
Teaspoon (or more) splenda
Filling -
8 oz. fatfree creamcheese
8 oz. fatfree/low fat (1%) cottage cheese - whichever you prefer
1 egg
1 tsp vanilla extract
1 T splenda (more optional depending on sweet tooth)
Scoop of vanilla egg protein or any other protein you wish to add (I used egg to bake)
Puree cottage cheese in blender
Soften creamcheese, add to cottage cheese
Add egg and vanilla extract + Splenda + Protein powder and blend on high till creamed
Press crust parts onto bottom of baking pan
Pour mixture onto crust
Preheat oven at 350
Bake for 30 - 45 mins or until toothpick comes out clean
Optional - add fruit on top, nuts, raisins, oatmeal, blend in peanut butter, or blend anything you damn well please into it
Optional - Use two 8 oz. packs of cream cheese instead of 1 and cut out the cottage cheese. Up the protein powder to 2 scoops if preferred.
Turns out kinda moist with the wheat bran crust, so you might wanna experiment with your own crust if you're bothered by the moisture. Remember to cool before serving (the cottage cheese leaves the center mushy) or serve mushy if desired. Enjoy!
Cheesecake
Crust - Wheat bran soaked in a bit more than 1/3 cup of water just to get it to sort of chunk up (could use egg, could mash up some all-bran extra fiber cereal or buy a fatfree crust of your own)
Teaspoon (or more) splenda
Filling -
8 oz. fatfree creamcheese
8 oz. fatfree/low fat (1%) cottage cheese - whichever you prefer
1 egg
1 tsp vanilla extract
1 T splenda (more optional depending on sweet tooth)
Scoop of vanilla egg protein or any other protein you wish to add (I used egg to bake)
Puree cottage cheese in blender
Soften creamcheese, add to cottage cheese
Add egg and vanilla extract + Splenda + Protein powder and blend on high till creamed
Press crust parts onto bottom of baking pan
Pour mixture onto crust
Preheat oven at 350
Bake for 30 - 45 mins or until toothpick comes out clean
Optional - add fruit on top, nuts, raisins, oatmeal, blend in peanut butter, or blend anything you damn well please into it
Optional - Use two 8 oz. packs of cream cheese instead of 1 and cut out the cottage cheese. Up the protein powder to 2 scoops if preferred.
Turns out kinda moist with the wheat bran crust, so you might wanna experiment with your own crust if you're bothered by the moisture. Remember to cool before serving (the cottage cheese leaves the center mushy) or serve mushy if desired. Enjoy!
J
jenscats5
Guest
StellarTiggy said:Indulgence
Cheesecake
Crust - Wheat bran soaked in a bit more than 1/3 cup of water just to get it to sort of chunk up (could use egg, could mash up some all-bran extra fiber cereal or buy a fatfree crust of your own)
Teaspoon (or more) splenda
Filling -
8 oz. fatfree creamcheese
8 oz. fatfree/low fat (1%) cottage cheese - whichever you prefer
1 egg
1 tsp vanilla extract
1 T splenda (more optional depending on sweet tooth)
Scoop of vanilla egg protein or any other protein you wish to add (I used egg to bake)
Puree cottage cheese in blender
Soften creamcheese, add to cottage cheese
Add egg and vanilla extract + Splenda + Protein powder and blend on high till creamed
Press crust parts onto bottom of baking pan
Pour mixture onto crust
Preheat oven at 350
Bake for 30 - 45 mins or until toothpick comes out clean
Optional - add fruit on top, nuts, raisins, oatmeal, blend in peanut butter, or blend anything you damn well please into it
Optional - Use two 8 oz. packs of cream cheese instead of 1 and cut out the cottage cheese. Up the protein powder to 2 scoops if preferred.
Turns out kinda moist with the wheat bran crust, so you might wanna experiment with your own crust if you're bothered by the moisture. Remember to cool before serving (the cottage cheese leaves the center mushy) or serve mushy if desired. Enjoy!
Try baking the crust for 5-10 mins by itself before adding the filling.... should help to harden it up.....
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