Recipe Thread!!

[jenscats5]

Saw this on Everyday Italian today and thougt it would be nice for summer.....If you don't like or can't get swordfish, substitute any other white fish - but watch grilling it if it's flaky, cuz it'll fall apart....

Swordfish with Citrus Pesto

Yield: 4 servings

Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan (I think you can eliminate this entirely)

Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

 

[jenscats5]

Awesome Marinade for Steak

2 Tblsp. Balsamic Viniagrette
1 Tblsp. Heinz 57
2 garlic cloves, minced
Couple dashes Worcestershire sauce
Salt & Pepper

Place steaks in a plastic bag & pour marinade over. Seal bag & refrigerate until time to grill steaks.

Simmer remaining marinade for 5-10 minutes to use as a sauce.....

 

[sbt2082]

3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese

Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.

 

[Lady Viking]

Awesome Marinade for Steak

2 Tblsp. Balsamic Viniagrette
1 Tblsp. Heinz 57
2 garlic cloves, minced
Couple dashes Worcestershire sauce
Salt & Pepper

Place steaks in a plastic bag & pour marinade over. Seal bag & refrigerate until time to grill steaks.

Simmer remaining marinade for 5-10 minutes to use as a sauce.....

I´m going to try this next time when we´ll grill steaks. I was going to ask you recipe for marinade, but didn´t have to Is Heinz 57 normal ketchup?
I bought mushrooms today, do you have ideas for low fat filling for them?

 

[jenscats5]

I´m going to try this next time when we´ll grill steaks. I was going to ask you recipe for marinade, but didn´t have to Is Heinz 57 normal ketchup?
I bought mushrooms today, do you have ideas for low fat filling for them?

Heinz 57 is sort of like a combination of ketchup/BBQ sauce/hot sauce....if they don't sell Heinz 57 there, use a dash of ketchup/BBQ sauce/hot sauce + maybe a little apple cider vinegar.

You can always saute the mushrooms to have with the steak, otherwise you can shred up some crab meat or imitation crab meat, toss it with 1-2 tblsp. of FF mayo, dash of bread crumbs, spices (salt, pepper, etc), minced veggies (onion, celery, bell pepper); mix all this together, stuff into mushrooms & bake for 20-30 mins at 350 degrees.....

 

[Aries13]

I´m going to try this next time when we´ll grill steaks. I was going to ask you recipe for marinade, but didn´t have to Is Heinz 57 normal ketchup?
I bought mushrooms today, do you have ideas for low fat filling for them?

Mushroom filling :

I always use low fat feta, Lf mayo or miracle whip, chives, and tiny pieces of ham or turkey bacon , ww bread crumbs, little bit of lemon juice, olive oil, mrs.dash...... can also use lf or ff cream cheese instead of feta.

 

[Lady Viking]

thanks ladies

 

[jenscats5]

Mushroom filling :

I always use low fat feta, Lf mayo or miracle whip, chives, and tiny pieces of ham or turkey bacon , ww bread crumbs, little bit of lemon juice, olive oil, mrs.dash...... can also use lf or ff cream cheese instead of feta.

Ooooh....now that sounds really good!!

 

[WoNderWoMan25]

Salmon Burgers with Peach Salsa

Servings | 4
Preparation Time | 25 min
Cooking Time | 8 min
Level of Difficulty | Easy


Ingredients
2 large peach(es), diced
1 small jalapeno pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)
1 tsp fresh lemon juice
1 1/2 tsp sugar
1/8 tsp table salt
2 Tbsp cilantro, fresh, chopped
14 3/4 oz canned salmon, red, drained, broken into small chunks
1 medium scallion(s), finely chopped
2 1/2 tsp lemon zest
1 large egg(s), beaten
1/4 tsp black pepper
3 1/2 Tbsp dried bread crumbs, whole-wheat variety


Instructions
To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl; add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.


Preheat grill.


To prepare burgers, mash salmon bones with the back of a fork. Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well. Shape salmon mixture into four 1-inch-thick patties.


Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.)

 

[Roonytunes]

Chicken Salad Recipe (from David Kirch's site):

2 dashes hot pepper sauce
1 teaspoon fresh parsley finely chopped
2 tablespoons chicken stock or low-fat, low sodium chicken broth
2 teaspoons dijon mustard
1 tablespoon sliced almonds coarsely chopped
1/4 cup celery coarsely chopped
4 ounces chicken breast(s) cubed

In a medium - mixing bowl, add chicken, celery, and almonds and mix together.
Whisk Dijon mustard and chicken stock and hot pepper sauce until well blended. Combine mustard mixture to chicken and mix well.

Add salt and pepper to taste.

 

[jenscats5]

From Hungry Girl:

HG's Apple Pie in the Sky Smoothie

(150 calories, 0.5g fat, 136mg sodium, 29g carbs, 0.5g fiber, 16g sugars, 5g protein = 3 points)

Ingredients:
1/3 cup light vanilla soy milk
1/2 container Yoplait Light, Apple Turnover
1/3 container Motts Healthy Harvest Apple Sauce (NSA)
3 packets Splenda
2 oz Water
1 tsp. sugar free cinnamon sugar (or 1/4 tsp. plain cinnamon)
1 tsp. Fat Free Vanilla Coffee-mate creamer (powder)
¼ bag Nabisco 100 Calorie Packs, Honey Maid Cinnamon Thin Crisps (crushed)
6-8 ice cubes
2 Tbsp. FF Cool Whip or 1 serving of FF Reddi-Wip

Directions:

Place soy milk, yogurt, apple sauce, Splenda, water, cinnamon sugar (or cinnamon), creamer (dissolved in 1 oz. water), half of your crushed thin crisps and ice in blender. Blend on highest speed for 30-45 seconds, or until fully blended. Pour into a tall, attractive glass. Top with your desired whipped topping and sprinkle remaining crisps on top. Drink up!



HG's Banana Cream Pie Bonanaza!


(170 calories, 0.5g fat, 123mg sodium, 37g carbs, 2g fiber, 17g sugars, 4g protein = 3 points)

Ingredients:

1/3 cup light vanilla soy milk
1/3 container of Yoplait Light Vanilla Yogurt
½ medium banana (frozen, cut into pieces)
3 packets Splenda
2 oz. water
1 tsp. Fat Free Vanilla Coffee-mate creamer (powder)
¼ bag Nabisco 100 Calorie Packs, Honey Maid Cinnamon Thin Crisps (crushed)
6-8 ice cubes
2 Tbsp. FF Cool Whip or one serving of FF Reddi-Whip


Directions:

Place soy milk, yogurt, banana, Splenda, water, creamer (dissolved in 1 oz. water), half of your crushed thin crisps, and ice in blender. Blend on highest speed for 30-45 seconds. If you don't have a powerful blender, you may want to add the ice slowly, to make sure it crushes properly. Your smoothie is ready when it's at your desired consistency. Pour into a tall, pretty glass. Top with whipped topping. Sprinkle remaining cinnamon thin crisps on top. Enjoy a lot!

 

[jenscats5]

Asian Slaw with Turkey

*Not a meat eater? Use tofu instead of turkey.

Serves 4
Prep Time: 15 mins

3 cups shredded carrot
3 cups shredded Napa cabbage
2 cups julienned red bell pepper
1 cup thinly sliced scallions
14 ounces reduced salt roasted turkey breast, julienned
(or 12 oz. extra-firm tofu, julienned)
1/2 ripe avocado, diced
1/4 cup Asian Sesame Dressing
1 tblsp. toasted sesame seeds

In a large bowl combine carrot, cabbage, bell pepper, scallions, turkey (or tofu*), avocado & Dressing - toss to coat. Transfer mixture to 4 individual plates & top each serving with sesame seeds.

*If using tofu, bring 3 cups of water to a boil. Add tofu & return to a boil. Reduce heat to medium-low & simmer 3 mins. Drain tofu in a colander under cold water. When cool enough to handle, cut tofu into julienne strips before adding to salad.

Nutrition facts per serving: 260 cals, 13g fat, 18g carb, 21g protein, 7g fiber, 154mg calcium, 914mg sodium.

Asian Sesame Dressing
2 tblsp. toasted sesame oil
2 tblsp. canola or vegetable oil
2 tblsp. + 2 tsp. rice vinegar
2 tsp. soy sauce
2 tblsp. minced fresh ginger
2 tblsp. chopped fresh cilantro
1/2 tsp. salt
1/8 tsp. crushed red pepper flakes

Per tblsp.: 64 cal, 7g fat

****For even lower cals, use Newman's Own Low Fat Sesame Ginger Dressing....Plus it would save a step.

 

[myd]

I've been reading all these recipes looking for some theats so I thought I'll share mines with you, hope you'll like them and will fit in our meal-plans.



Tuna Salad


Tuna fish canned, in water or I used to use it in oil (hanen't eaten it for looong)
1 Tomato
1/2 cup of mozarella cheeze (skim, part skim WM, whichever you prefer)
Lettuce ( I prefer with boston lettuce)
salt, pepper

Get a bowl, pad it with lettuce leaves, or you may tear them to little parts. In a different bowl -only if you use the teared version-, mix tuna, 0.5" cubes of cheeze and tomato, salt, pepper. I myself don't like to mix it with the lettuce because it gets easily soaked and it not as enjoyable..



Turkey pilaf ( this is what I've been eating in the past few days)


1 cup of dark brown rice
1 cup or more if you wish of ground turkey -breast
0.5 head of onion
1/4 cup of grean peas
majoram, pepper, salt, paprika!!!!, little thyme
olive oil

Cook rice with some salt if you'd like (remember it has to cook for like 30-45 mins). Hot oil, put in cubed onions, braise. Put turkey in, let it simmer, put spices in. When rice and turkey almost done, pour rice into the turkey, stir, let the water steam away, if no water in add some, put grean peas in. Cook it for about 10 minutes together.


Chicken salad



Broiled chicken breast cubed
Broiled potato cubed
1.5 apple without skin cubed
1/4 cup of mozarella cheeze cubed (skim, part skim,WM)
Grean beans chopped -steamed, cooked
Grean peas -steamed, cooked
Corn if you can handle it -steamed, cooked
Carrots cubed -steamed,cooked
Mustard, mayo, salt, pepper, a little squeeze of lemon juice
Mix them


My chicken breast


Chicken breast fillet, salt, white pepper. Brush on a little of LF sour cream, then a just a little of mustard. Olive oil in pan, hot it, chicken in it.


Peanut butter cookie

1 cup of anpb
1 cup of splenda (stevia is bitter..)
1 egg

( I know 1 cup of pb and splenda a little too much, the proportion is what matters)


Hope you'll like them.

 

[Roonytunes]

From the oxygen board:

Apple Cinnamon Oatmeal Cookies

2 cups of oatmeal (uncooked preferably quick oats)
4 scoops protein
S/F syrup
cinnamon
splenda
Mix this all very well in a bowl. The last three items you add the amount suited to your taste buds. The more the sweeter!

Take one green apple (I use one of those apple cutters that cuts it into chunks) then thinly slice the apple into little pieces ( the thinner you slice the quicker they will bake)

Mix the apple in with the mixture above

Bake at 480 degrees for about 10 minutes

 

[jenscats5]

Szechuan Green Beans

2 1/2 cups (1 inch) cut green beans
1 teaspoon minced fresh garlic
1 tblsp. Hoisin sauce
1 packet Splenda
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce

Steam or simmer green beans until crisp & bright green. Drain.

Combine all remaining ingredients in a medium-heat pan. Cook approx. 2 minutes, or until thoroughly heated, stirring frequently. If needed, thin with a bit of veggie or chicken stock. Toss with green beans.

Serve alongside pork or chicken and with rice, if desired.

 

[treilin]

Boiled Chicken
Take a package fresh chicken
Boil water
add chicken
Enjoy!

 

[jenscats5]

Boiled Chicken
Take a package fresh chicken
Boil water
add chicken
Enjoy!

T - these recipes are supposed to be EASY....that is WAY too hard.....

 

[treilin]

T - these recipes are supposed to be EASY....that is WAY too hard.....

O.k. well try this one

RAW Chicken

Buy a package of raw chicken
open and
Enjoy

 

[jenscats5]

O.k. well try this one

RAW Chicken

Buy a package of raw chicken
open and
Enjoy

MMMMMMMMMMMMMMMM SUSHI!!

Bokkk!!

 

[treilin]

MMMMMMMMMMMMMMMM SUSHI!!

Bokkk!!

Ha Ha
YUMMYYYYyyyyyyy
C anyone can be a chef

 

[jenscats5]

Ha Ha
YUMMYYYYyyyyyyy
C anyone can be a chef

Heck Yessssss!!

 

[treilin]

Heck Yessssss!!

"Give me a Tot"

O.k. here's another recipe

EXPLODING OATMEAL (per SBT request)
this recipe calls for only 1/4C dried oatmeal and apr. 1/2-3/4C of H20
Mix together pop in microwave. Make sure settings are on HIGH (VERY important) hit timer for 1 min 30sec. walk away. It's very exciting waiting for that minute and a half not knowing if when you walk back to the microwave if you'll get the exploding affect. Most days it doesn't do it... but for those days that it does explode.... It's at least 5 minutes of fun cleaning!!!

 

[jenscats5]

Back to the food.......

Broiled Salmon with Marmalade-Dijon Glaze

1 (6 ounce) Salmon Fillet
1 tblsp. SF Orange Marmalade
1 tsp. Dijon Mustard
Dash each: Garlic Powder, salt, pepper, ground ginger
Cooking spray

Preheat broiler. Combine all ingredients except salmon & cooking spray. Place salmon on a pan coated with cooking spray. Brush 1/2 of marinade mixture over salmon & broil for 6 minutes. Brush salmon with remaining glaze and broil for an additional 2 mintues or until fish flakes easily or untl desired degree of doneness. Enjoy!!

 

[jenscats5]

Chicken with Lime Sauce

Serves: 4

4 (6 ounce) boneless, skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking spray
3/4 cup Fat Free, low-sodium chicken broth
1 packet Splenda
3 tblsp. lime juice, divided
2 tsp. Dijon mustard
2 tblsp. water
1 teaspoon cornstarch
Sliver butter (optional)

Place each chicken breast half between 2 sheets of heavy duty plastic wrap or waxed paper and pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt & pepper.

Heat a large nonstick skillet coated with cooking spray over medium high heat. Add chicken & cook for 4 minutes on each side or until browned. Remove from pan & keep warm.

Add chicken broth, Splenda, 2 tblsp. lime juice & mustard to pan, cook over medium heat, scraping pan to loosen browned bits. Combine water & cornstarch in a small bowl. Add cornstarch mixture to pan, stirring well with a whisk. Bring to a boil over medium-high heat, cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tblsp. lime juice and butter, if using, stirring until butter melts. Return chicken to pan & simmer 2 minutes or until chicken is thoroughly heated. Yield: 4 servings (1 chicken breast half & 2 tblsp. sauce)

 

[jenscats5]

Chicken with Lime Sauce

Serves: 4

4 (6 ounce) boneless, skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking spray
3/4 cup Fat Free, low-sodium chicken broth
1 packet Splenda
3 tblsp. lime juice, divided
2 tsp. Dijon mustard
2 tblsp. water
1 teaspoon cornstarch
Sliver butter (optional)

Place each chicken breast half between 2 sheets of heavy duty plastic wrap or waxed paper and pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt & pepper.

Heat a large nonstick skillet coated with cooking spray over medium high heat. Add chicken & cook for 4 minutes on each side or until browned. Remove from pan & keep warm.

Add chicken broth, Splenda, 2 tblsp. lime juice & mustard to pan, cook over medium heat, scraping pan to loosen browned bits. Combine water & cornstarch in a small bowl. Add cornstarch mixture to pan, stirring well with a whisk. Bring to a boil over medium-high heat, cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tblsp. lime juice and butter, if using, stirring until butter melts. Return chicken to pan & simmer 2 minutes or until chicken is thoroughly heated. Yield: 4 servings (1 chicken breast half & 2 tblsp. sauce)

Made this for dinner tonite, but just 1 serving........it was very good served alongside some veggies...a nice light sauce......I'd recommend using a very small amount of butter or Smart Balance as it gives the sauce some depth & makes it silky.....

For 1 serving just use about: 1/4 cup broth, 1/2 packet Splenda or just a dash, 1 tblsp of lime juice + 1 tsp at the end, 1/2 tsp Dijon, 1/8 tsp. cornstarch and literally a sliver of butter/margarine....

 

[superqt4u2nv]

SuperQT's guilt free protein cheese cake:

1 kg of no sodium pressed cottage cheese

4 packs cherry sugar free Jell-O

8 scopes on vanilla protein powder

2 cups egg whites pasteurized



Break up pressed cottage cheese, with hand blender start adding in egg whites, blend tell smooth then add in protein powder, boil water and mix 1 cup hot water with 4 packs of Jell-O tell Jell-O dissolves. Add Jell-O mixture into cheese blend smooth pour into large Tupperware chill over night.



Makes 8 large servings 1 serving has 245 cals 1 gram fat 5 gram carbs 50 grams protein.

 

[myd]

O.k. well try this one

RAW Chicken

Buy a package of raw chicken
open and
Enjoy

I seriously DO NOT RECOMMEND this. You can get Salmonella, that leads to dehydration and in some cases Death!!!!
Check THIS out!

 

[jenscats5]

I seriously DO NOT RECOMMEND this. You can get Salmonella, that leads to dehydration and in some cases Death!!!!
Check THIS out!

LOL We were joking around on that one.....

 

[myd]

I hope so, someone who does not know and new here might take it seriously..

 

[scorpiogirl]

Rice/Kidney Bean/Albacore Casserole .... stuff

1 Cup Brown Rice (dry)
1 Can Red Kidney Beans (drained and rinsed)
2 Pouches Bumblebee Lemon Pepper Solid White Albacore (drained and chunked)
1/2 Cup (a little more or less) Sour Cream (lite, FF, whatever)
Juice from 1/2 a fresh lemon

Prepare rice as directed. Add everything else and it's done! I usually add the lemon juice after the chunky ingredients are mixed in and then add just enough sour cream to moisten, but not make it creamy.

 

[treilin]

LOL We were joking around on that one.....

WOW all I have to say is some decks don't play with a full set of cards, and I'm dieting down and would have known that one...

 

[sbt2082]

Wait a minute.... how come no one has ever told me raw chicken was bad to eat before now

*** Note to self: No more eating the chicken raw.... must...coook....first ****

 

[jenscats5]

Wait a minute.... how come no one has ever told me raw chicken was bad to eat before now

*** Note to self: No more eating the chicken raw.... must...coook....first ****

D'Oh!! No more chicken sushi!!

 

[sbt2082]

D'Oh!! No more chicken sushi!!

I know That ruins my whole day now!

 

[jenscats5]

I know That ruins my whole day now!

I'll bet.....just when you find something you like....

 

[treilin]

I'll bet.....just when you find something you like....

No joke it's not like I have many options in my diet and there someone goes throwing a wench, I mean wrench into the whole thing....
I wonder if that means I can't drink my egg whites at night any more

 

[scorpiogirl]

LOL - you guys are crackin' me up over here!

 

[sbt2082]

No joke it's not like I have many options in my diet and there someone goes throwing a wench, I mean wrench into the whole thing....
I wonder if that means I can't drink my egg whites at night any more

Well it sure better not, or I'll be
Thats my second favorite

 

[treilin]

Well it sure better not, or I'll be
Thats my second favorite

I'm affraid it's true duck... Then again... Ya know that's kind a gross... A DUCK that eats chicken and their eggs.... Kind almost like cannibalism
:worrie:

 

[myd]

Eggwhites raw.
Wash the egg with nail-brush under warm water. Then crack it and smell it. If the white and yolk does not separate nicely, cook it. Separets, smells OK, eat it.
Mix it with splenda, a little dessert.

 

[myd]

dont eat raw red tuna and macarel either!!!

 

[treilin]

dont eat raw red tuna and macarel either!!!

I LOVE SUSHI!

 

[sbt2082]

I LOVE SUSHI!

You and me both

 

[treilin]

I LOVE SUSHI!

My as well add bagged lettuce and bean sprouts on your list of things do not eat.. oh don't forget Peanut butter!!!! Some of the most contaminated foods right there....

 

[jenscats5]

You and me both

Same here!!

 

[sbt2082]

Well........ since I apparently have to "cook" my chicken now... thought this was a good one....

4 small (4 ounce) boneless, skinless chicken breasts
1/2 cup fat-free Italian salad dressing
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 pound fresh mushrooms, sliced (approx. 3 cups sliced)
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
1 small Italian zucchini, sliced
3 green onions, sliced

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.

Add Italian salad dressing, Italian seasoning and water and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot and zucchini. Place chicken breasts on top of vegetable mixture. Reduce heat, cover and simmer until chicken is done, about 10 minutes.

Remove chicken and vegetables and cook sauce over high heat, stirring constantly until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken and vegetables.

Makes 4 Servings
Serving Size: 1 chicken breast and 6-8 ounces vegetables

 

[Roonytunes]

Well........ since I apparently have to "cook" my chicken now... thought this was a good one....

4 small (4 ounce) boneless, skinless chicken breasts
1/2 cup fat-free Italian salad dressing
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 pound fresh mushrooms, sliced (approx. 3 cups sliced)
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
1 small Italian zucchini, sliced
3 green onions, sliced

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.

Add Italian salad dressing, Italian seasoning and water and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot and zucchini. Place chicken breasts on top of vegetable mixture. Reduce heat, cover and simmer until chicken is done, about 10 minutes.

Remove chicken and vegetables and cook sauce over high heat, stirring constantly until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken and vegetables.

Makes 4 Servings
Serving Size: 1 chicken breast and 6-8 ounces vegetables

This looks really good AND simple! Thanks for posting it, SBT. I've been trying to figure out a quick but tasty way to cook chicken breasts (I was just eating them raw before ) But in all seriousness, I'm going to try this out next week.

 

[sbt2082]

This looks really good AND simple! Thanks for posting it, SBT. I've been trying to figure out a quick but tasty way to cook chicken breasts (I was just eating them raw before ) But in all seriousness, I'm going to try this out next week.

Don't worry, you weren't alone Sounds like we were all eating them raw... not any longer though Chicken sushi discontinued......

You are welcome!!!!!!

 

[jenscats5]

Recipe for Pastitsio

Makes 8 servings; use a 13x9x2 or a 7x11 glass baking dish to make this.
From WWers "Take-Out Tonight" Cookbook. I modifed a couple things; Nutrition listed is for my version.
Ingredients
3 cups 2% milk
1/4 c. cornstarch
3 large eggs, lightly beaten
8 tablespoons grated parmesan cheese (or red. fat)
3/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg, ground
1/2 pound spaghetti (or whole wheat will do)
1 T EVOO
1 onion, chopped
1 lb lean ground sirloin (you could use ground chicken or turkey, but my nutritional facts are for sirloin, FYI)
1 pound plum tomatoes, chopped (about 2 cups)
2 garlic cloves, chopped (I use the jarred garlic, pre-minced)
1/4 tsp cinnamon

Instructions
1) Preheat oven to 350 degrees. Spray baking dish with nonstick spray; set aside.
2) To make the white sauce, combine the milk, cornstarch, and eggs in large saucepan. Cook over low heat, stirring constantly until thickened, 7-9 minutes. Remove from the heat and stir in 6 tablespoons of Parmesan cheese, 1/4 tsp salt, 1/4 tsp of pepper, and the nutmeg; cover and set aside.
3) To save time, do this before step 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.
4) To make the filling, heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook, stirring occassionally, until the onion is softened, 4-6 minutes. Add the sirloin and cook, breaking up the meat with a wooden spoon, until browned 5-6 minutes. Stir in the tomatoes, garlic, cinnamon, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring often, until liquid from tomatoes evaporates I actually take a bit off the top of the tomatos and squeeze some of the juice into the sink before chopping them to reduce the amount of moisture I'm "waiting" to evaporate.
5) Arrange half the cooked noodles in an even layer on the bottom of the baking pan. Top with the filling (all of it), then top with remaining spaghetti. Spread the white sauce evenly over the spaghetti. Sprinkle sauce with remaining 2 T of cheese. Bake until top is golden, 30-35 minutes. Cut and cool at least 5 minutes before serving.

Hope you like it! I thought it was very tasty, and it's a quick fix if you can multitask a couple pots at once.

.....

 

[jenscats5]

Got the inspiration for this from a recent Cooking Light magazine, but this version is easier.....

Vanilla Berry Parfaits with Meringue Cookies

1 box SF/FF Instant Vanilla or White Chocolate Jello Pudding Mix

8 large FF Vanilla Meringue cookies
(I've seen these at Trader Joe's)

1/4 cup SF raspberry preserves (get seedless, optional)
1 tblsp. water
1 cup fresh or frozen blackberries
3/4 cup fresh or frozen raspberries
2/3 cup fresh or frozen blueberries

Place 4 meringue cookies in a plastic bag & crush, reserve other 4 cookies whole.

Combine preserves & water in a large bowl and add fruit, folding to combine.

Make pudding according to package directions. Spoon pudding into the bottom of a parfait glass or large glass, top with some of the preserve mixture, then some crumbled cookie. Top with more pudding, preserves & top with a whole cookie. Should make 4 servings.

Leftover preserve mixture can be used in plain/vanilla yogurt or on pancakes.

OK I made this tonite.....Here's what I used:

1 package SF/FF Instant Vanilla Pudding Mix (make as directed)

2 Vanilla Meringue-cookies, crushed separately

About 1/2 cup variety of frozen mixed berries (I used some of Trader Joe's Very Cherry Berry Blend + a few small frozen strawberries)

**Have your fruit ready to go (frozen still) and your cookies crushed....

Make pudding as directed....pour some of pudding in the bottom of a highball-sized glass - allow to set for a couple of minutes.....top with some frozen berries, 1/2 of one crushed cookie, then top with more pudding, fruit & remaining cookie. Place in the fridge.

**1 package of pudding mix is enough for 2 parfaits + 1 small serving of plain pudding leftover (put in a separate container). Each parfait uses about 1/4 cup fruit & 1 cookie EACH. By the time the pudding is set, the fruit will be thawed enough to eat.

I have to say - THIS IS SOOOOOOOOOO GOOD. Actually it is a GREAT dessert but could be a breakfast too....

 

[Roonytunes]

Curry chicken salad

8 oz cooked chicken, chopped
1/2 C red onion, finely chopped
1/2 C celery, finely chopped
1/3 C parsley, chopped
1/2 C lite mayo (or ff sour cream)
1 1/2 tsp curry powder
1/3 C cashews/almonds, chopped
1/2 C raisins (optional)

Mix together and serve cold.

 

[myd]

I had this in my log, I thought I'll put it in there, too.


I did eat tuna, too. Morewhat, Loved it. I saw a report about it in the news not long ago.
I eat now only octopus, salmon, white tuna- not sure about it, but tastes like candy, yummie- crab, shrimp, eel sometimes.

"Some types of sushi, such as California rolls (which contain steamed crab) and cooked eel, are fine to eat. But it's best to avoid eating the kinds that contain raw seafood, such as tuna.

Fresh, raw seafood is potentially risky because it can contain parasites such as tapeworm, which, if they grow large enough, could rob your body of nutrients needed. Freezing and cooking deep-sixes the parasites. For this reason, many Japanese restaurants that specialize in sushi use frozen rather than fresh fish. But restaurants in the United States aren't required to freeze fish before serving it raw"

"Scrombriod Poisoning:

Source: Tuna, bonito, mackerel, albacore, aku, sardines, anchovies, and numerous other fish part of the Scrombriod order are subject to a special form of poisoning due to spoilage. These fish may taste sharp and pungent.

Cause: Inadequate refrigeration allows marine bacteria to interact with the flesh of the fish and produce histamine and saurine, the chemicals responsible for the symptoms. Scombroid poisoning (also called histamine poisoning) is caused by the ingestion of foods that contain high levels of these histamines, and possibly other amines and compounds. Eating tuna and similar species that aren't freshly caught and/or adequately refrigerated is very risky, especially when you are underway and professional medical attention is not available.

Symptoms: Symptoms include nausea, vomiting, and diarrhea and may require hospitalization, particularly in the case of elderly or impaired patients. Later symptoms may include intense headache, dizziness, abdominal pain, dry burning throat, and pain or difficulty swallowing. This is followed by flushed red skin, itching and hives, and swelling may occur in the face, along with other allergy-type symptoms such as itchy red eyes and nasal congestion."


"What is mercury, and how does it get into tuna and other fish?

Mercury is a heavy metal, naturally present in rocks and soil, that gets into the environment mainly from emissions generated by coal-burning power plants and waste incinerators. Small amounts are also released as soil and rocks break down or during disposal of products that contain mercury, such as fluorescent light bulbs and certain thermometers. Mercury eventually reaches the oceans and rivers, where bacteria convert it to a more toxic form of the metal, which then accumulates in long-lived predatory fish, including tuna. Indeed, consumption of fish is the primary source of mercury in Americans' bodies.

Are there any types of fish that are low in mercury?

Some seafood species--salmon, shrimp, clams, and tilapia--have such consistently low mercury levels that everyone, including pregnant women and young children, can safely eat them every day. (Choosing wild salmon minimizes exposure to a number of other pollutants.) Other low-mercury species, including oysters, hake, sardines, crawfish, pollock, herring, flounder, sole, mullet, Atlantic mackerel, scallops, crab, and Atlantic croaker, can be consumed anywhere from once a week to daily, depending on body weight and the fish species (see Low-mercury seafood choices)."

 

[treilin]

All I can say is unbelieveable....

 

[sbt2082]

All I can say is unbelieveable....

^^^^DITTTTTTTTTTTTTTTTTO^^^^^^^^^^

 

[jenscats5]

OK I made this tonite.....Here's what I used:

1 package SF/FF Instant Vanilla Pudding Mix (make as directed)

2 Vanilla Meringue-cookies, crushed separately

About 1/2 cup variety of frozen mixed berries (I used some of Trader Joe's Very Cherry Berry Blend + a few small frozen strawberries)

**Have your fruit ready to go (frozen still) and your cookies crushed....

Make pudding as directed....pour some of pudding in the bottom of a highball-sized glass - allow to set for a couple of minutes.....top with some frozen berries, 1/2 of one crushed cookie, then top with more pudding, fruit & remaining cookie. Place in the fridge.

**1 package of pudding mix is enough for 2 parfaits + 1 small serving of plain pudding leftover (put in a separate container). Each parfait uses about 1/4 cup fruit & 1 cookie EACH. By the time the pudding is set, the fruit will be thawed enough to eat.

I have to say - THIS IS SOOOOOOOOOO GOOD. Actually it is a GREAT dessert but could be a breakfast too....

**Note: These don't keep well.....1 night in the fridge (the 2nd one I made - only made 2) and the cookies are not crunchy anymore & the fruit is getting a little gushy.....

 

[Roonytunes]

Spinach and Broccoli Egg White Frittata

3 egg whites

1 tablespoon water

Black pepper to taste

¼ cup baby spinach leaves, washed and steamed

¼ cup steamed broccoli florets

Option: Serve with turkey bacon or turkey sausage (2 strips or 2 links).

Preheat oven to 350 F.

In a medium-sized bowl, whisk together the egg whites and water. Season to taste with pepper. Pour into a 6-inch, round, ovenproof, baking dish.

Arrange the spinach and broccoli evenly over the egg mixture.

Bake for 15 to 20 minutes or until the center is just set. Do not overbake. Let cool for 2 to 3 minutes. Serve immediately.

 

[jenscats5]

Jen's New Fangled Tater Salad

5 red potatoes with peel, boiled & chopped
Chopped celery & onion - about 1/2 cup total
Salt & Pepper
3-4 tblsp. Apple Cider Vinegar
1-2 tblsp. pickle juice
1/4-1/2 cup Walden Farm's 0-everything Bacon Flavored Dip
(bought this accidentaly & it's good with potatoes - no cals, sugar, carbs etc)

Mix all ingredients together, allow to marinate & enjoy!!

 

[jenscats5]

Creamy Coleslaw

1 bag coleslaw mix
Chopped onion & celery - amount as desired
Salt & pepper
~ 3-4 tlbsp. Apple cider vinegar
~ 3-4 tblsp. skim milk
~ 1/2 cup FF mayo
~ 1/4 cup Walden Farms 0-everything Blue Cheese dip, if you prefer a tangy flavor
1-2 packets Splenda, if desired for a sweet taste

Mix all ingredients & allow to marinate for at least 1 hour....

 

[jenscats5]

Dairy Free Cream Sauce

INGREDIENTS:
1 (8 ounce) package silken tofu (the soft kind)
1 1/2 cups soy milk (plain)
2 tablespoons soy margarine
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1/2 teaspoon paprika
2 teaspoons dried dill weed (optional)
1/2 teaspoon salt-free herb and spice blend
1/4 cup water
1 tablespoon cornstarch

**I like a dash of nutmeg if serving over pasta or maybe a dash of hot sauce + some grated (real!) Parmesan cheese.....

DIRECTIONS:
Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.

Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.

Approx. Nutritional Info: Nutrition Info
Servings Per Recipe: 5
Amount Per Serving:
Calories: 110
Total Fat: 7.3g
** Cholesterol: 0mg
Sodium: 81mg
Total Carbs: 5.9g
** Dietary Fiber: 1.6g
Protein: 6.3g


Edit: Here's the link to the original recipe where you can change the # of servings to make a smaller portion if you'd like.....

http://vegetarian.allrecipes.com/az/CrmScWithHrbsndNDiry.asp

 

[sbt2082]

This must be the "alfredo" you were referring to last night

 

[jenscats5]

This must be the "alfredo" you were referring to last night

YUP!! I made it once...it wasn't bad...

 

[sbt2082]

Well... since Roony seems to have us all craving pumpkin... I found this and thought that I would throw it in the mix..........
Pumpkin Cheesecake Recipe - No Sugar Added

Preparation Time: 30 minutes
Bake Time: 45 minutes
Makes: 12 servings

Ingredients:
Crust
-1/3 cup
Soft Butter (can use applesauce or plain yogurt as well)
-1/3 cup Splenda®, granular
-1 1/2 Tbsp All The Whey®, natural unflavored
-1/4 cup Water
-1 1/4 cup Flour

Filling
-3/4 cup Splenda®, granular
-3 Tbsp All The Whey®, natural unflavored
-2- 8oz packages Cream Cheese (can use lowfat or FF)
-1 - 16oz can pure Pumpkin
-1 tsp each Cinnamon, Cloves, Ginger, and Nutmeg

Directions:
Crust Directions:
1. Cream butter and Splenda® until fluffy.
2. Add All The Whey® and water and blend.
3. Add flour and mix well.
4. Press dough into bottom and 2 inches up sides of a 9-inch spring-form pan.
5. Bake at 350°F for 5 minutes.

Filling Directions:
1. Blend together Splenda® and All The Whey®. Add cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
2. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
3. Pour filling into crust.
4. Bake at 350°F for 45 minutes or until firm.
5. Let cool before removing sides of pan.
6. LAST but of course not least....

 

[jenscats5]

Don't throw out the ANPB just cuz you can't eat out of the jar by the spoonful - use that PB in a diff. way!!

Aromatic Noodles With Lime Peanut Sauce

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Nutritional Analysis Per Serving: Calories 451, Total Fat 19 grams Saturated Fat 3 grams, Protein 20 grams Carbohydrates 57 grams, Fiber 8 grams

****For added taste/color use additional vegetables such as yellow/orange/red bell pepper, red onion.....You could up the protein by adding sauteed tofu chunks or chicken and cut down on the fat by omitting the toasted peanut topping & top wth sliced scallions/sesame seeds instead - you already have the peanut butter in the sauce, so you really don't need the added peanut topper....

 

[jenscats5]

Another Food TV recipe....

Carrot, Green Apple and Mint Salad

1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt

Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.

Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.

Serve chilled.

Nutritional Analysis Per Serving: Calories 86, Total Fat 4 grams, Saturated Fat 0.5 grams, Protein 1 gram, Carbohydrates 13 grams, Fiber 3 grams

 

[jenscats5]

Mexican Rice Salad

Ingredients:
2 1/2 cups cooked rice (brown rice is preferred)
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained (or frozen)
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick® Cilantro Leaves
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® California Style Garlic Powder


1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately, or cover and refrigerate up to 24 hours. Stir before serving. Makes 10 servings.

Nutrition Information per 1 serving: Calories: 141 Sodium: 387 mg, Fat: 5 g Carbohydrates: 21 g, Cholesterol: 0 mg Fiber: 3 g, Protein: 4 g
(nutrition profile will change if using brown rice)

 

[jenscats5]

Picked up a package of this at the grocery store when on sale:

Threw a package of it into the crockpot with:
1 package of bone-in thawed chicken breasts
1 can diced tomatoes
1/2 cup chicken broth
1 small (8 oz) can tomato sauce
1 can (6 oz) tomato paste
1 package frozen bell pepper slices
1 package mushroom slices

Allowed the whole thing to cook on high with the lid on for 4-5 hours, took out the chicken & shredded the meat, discarding the bones & allowed the sauce to cook down with the lid off for an additional hour.....

Served the sauce/veggies/chicken over spaghetti squash, but you could use WW pasta or brown rice instead or even toss some of it on a roll.

 

[jenscats5]

From Food TV, a different type of coleslaw:

Latin Cabbage and Corn Salad

For the dressing:
2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil

For the salad:
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds

Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

**If you have the time, use fresh white sweet corn since at this time of the year it's at its best......Otherwise, I'd use frozen instead of canned as IMO the texture is better.....

 

[jenscats5]

Lemon Yogurt Sauce

For the lemon yogurt sauce:
1 pint plain Greek-style yogurt, preferably full-fat (but not necessary)
1/2 lemon, zested and juiced
Kosher salt

Make the sauce:
In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.

**Use as a topping for chicken or make a Chicken Gyro with 1/2 WW pita, tomato slices, shaved chicken, lettuce & this yummy sauce. It would also be good with some feta mixed in & served with lamb or London broil.

 

[myd]

If I want to make pizza, which is better, WW pita or tortilla?

 

[jenscats5]

If I want to make pizza, which is better, WW pita or tortilla?

Doesn't matter.....

 

[Roonytunes]

I made this today and it came out well, so I thought I'd post

Chicken/Shrimp Lo Mein Noodles

8oz whole wheat or shirataki (yam/tofu) noodles
shrimp or cubed grilled chicken
egg whites
onions, tomatoes, chestnuts, shitake mushrooms, bean sprouts or any kind of veggies you like
1 tbsp minced ginger
1/2 tbsp crushed red pepper
2 tbsp lite soy sauce
1/4 cup sugar-free ketchup, 3tsp fish sauce & 2-4 packets of splenda mixed together as sauce
2 tbsp crushed nuts (almonds or peanuts)
*add more spices like curry powder, chili, chinese five spice depending on your taste*

Cook the shrimp/chicken separately and cook the noodles separately

Stir-fry the veggies with the ginger, crushed red pepper and add in the chicken/shrimp, eggs and noodles. Mix in the soy sauce and the ketchup/fish sauce concoction and stir-fry further. Top with the crushed nuts.

 

[jenscats5]

Easy Summer Cucumber Salad

Was inspired on this one from a local restaurant.....

1 cucumber, peeled & shaved into strips
1 oz. each red & green bell pepper, julienned
Sweet or red onion, julienned, amount to taste

~ 1/4 cup apple cider vinegar
Salt, pepper & Mrs. Dash original, to taste
1 packet Splenda

Combine all ingredients in a container & shake to toss. Allow flavors to blend for at least 2 hours.

 

[jenscats5]

Hey!! It's berry time (well strawberries are mostly done) but blueberries are still around....buy them at reduced prices & freeze for the winter!!

Saw this in today's paper and thought it would be good in yogurt, Greek yogurt, pancakes/waffles (see recipe), angel food cake, SF/FF pudding, etc....

Blueberry Sauce
1/4 - 1/2 cup Splenda or Splenda/sugar blend (taste to ensure it's not too sweet & add more as needed)
1 tblsp. cornstarch
1/8 tsp. ground nutmeg
Dash salt
1/2 cup boiling water
1 cup fresh blueberries
1 tblsp. lemon juice

Mix sugar/Splenda, cornstarch, nutmeg & salt in a heavy 1 or 2-quart saucepan. Gradually stir in boiling water. Cook, stirring constantly until thich and bubbly, cook 2 mins more. Sitr in fresh blueberries; return to boiling and cook just until berries begin to pop. Remove from heat. Stir in 1 tblsp. lemon juice. Cool. Makes 1.5 cups sauce.

 

[sbt2082]

Hey!! It's berry time (well strawberries are mostly done) but blueberries are still around....buy them at reduced prices & freeze for the winter!!

Saw this in today's paper and thought it would be good in yogurt, Greek yogurt, pancakes/waffles (see recipe), angel food cake, SF/FF pudding, etc....

Blueberry Sauce
1/4 - 1/2 cup Splenda or Splenda/sugar blend (taste to ensure it's not too sweet & add more as needed)
1 tblsp. cornstarch
1/8 tsp. ground nutmeg
Dash salt
1/2 cup boiling water
1 cup fresh blueberries
1 tblsp. lemon juice

Mix sugar/Splenda, cornstarch, nutmeg & salt in a heavy 1 or 2-quart saucepan. Gradually stir in boiling water. Cook, stirring constantly until thich and bubbly, cook 2 mins more. Sitr in fresh blueberries; return to boiling and cook just until berries begin to pop. Remove from heat. Stir in 1 tblsp. lemon juice. Cool. Makes 1.5 cups sauce.

I make something really similiar but use a little bit of sugar free maple syrup too... and its really good on top of egg whites/oatmeal pancake

 

[jenscats5]

Sounded so good I had to post it here....Thanks Roony!!

Glazed Turkey Meatloaf recipe

1) 1lb ground lean turkey mixed with ¼ cup blended oats, ¼ cup egg whites, 2 tbsp chopped onions, chopped chilis & spices (I used cayenne pepper & chili powder)

2) Top and coat this with ¼ cup sugar-free ketchup, 3 packets splenda, ½ tbsp lemon juice & 1 tbsp mustard powder all mixed & blended well as glaze

3) Bake for 1 hr @ 350deg

Makes four servings – 175 cals, 4g carbs, 29g protein, 2g far per 4 oz serving

 

[jenscats5]

I got a new one ya might like...

throw all this in a crock pot and cook on low 5-6 hours:
~ 1.5lbs chicken
1/2 cup apricot jelly (sugar free)
small can of mandarin oranges and sprinkle with cinnamon...
Low Sodium Soy Sauce (optional)

It's YUMMY!!

This sounded quick & easy.....and GOOD!! And it sounds good with some Chinese Veggies and maybe spiced up with some hot pepper flakes or Sriacha sauce....

 

[T-Cake]

Crustless Pumpkin Pie
8 servings (1/8 of 9" pie plate)

Ingredients
15 oz canned pumpkin
12 oz fat-free evaporated milk
3/4 cup fat-free egg substitute
1/2 tsp table salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup McNeil Nutritionals SPLENDA No Calorie Sweetener

Instructions
1) Combine all items and beat until smooth (whisk or electric mixer).
2) Pour into sprayed 9" pie plate.
3) Bake at 400 degrees for 15 minutes and 325 degrees for 45 minutes. It sometimes poofs up a little over the top of the pie plate... so a cookie sheet on the lower oven rack might not be a bad idea!
4) Chill in the fridge until completely cooled.

SUPER delish! I made more of these at Thanksgiving because so many people liked IT better than the traditional pie with crust! Great with Cool Whip Light/Free too. Enjoy!

 

[jenscats5]

Cheesecake

Can't take credit for this one....a friend came up with it....

Ingrediants

8oz Fat Free Philadelphia Cream Cheese
8oz Lite Cool Whip
8oz Fat Free Sour Creme
1/2 cup Splenda
1 teaspoon corn starch for texture
1/2 cup sugar free Jello (Optional for fruite flavored pies)
Wholy Healthy Pie Shells (Can be found at Whole Foods)
1 tablespoon Vanilla extract
1 tablesppon of pure lemon extract

Bake pie shell according to directions on package. Remove from oven and let cool for one hour

Soften the cream cheese at room temperature for one hour. Do not soften in the microwave. Heat seperates the milk cultures from the water, making your cheese watery.

Once the cheese is soften, whip in sour cream and cool whip. Add corn starch and whip for several minutes until creamy. Add vanilla, lemon extract, and Splenda (to diesired taste) and mix well. (If you are making a fruit cheese cake, this is your time to mix in your sugar free jello. Great ideas are Raspberry, Strawberry, Black Currant.)

pour the mixture into cool pie shell, fold and smooth out evenly and place in refrigerator to harden for two hours. Enjoy.

Now here are some nutritional facts.

Per slice, this cheesecake is:

Calories - 290
Carbs - 31 grams
Sugar - 14 grams (natural sugar)
Fat - 7 grams
Sodium - 100mg
Protein - 7 grams

Compared to a regular slice of non healthy cheese cake, which is:

Calories - 497
Carbs - 35 grams
Sugar - 34 grams
Fat - 22.5 grams
Sodium - 207mg
Protein - 5 grams

 

[WoNderWoMan25]

Quinoa and Shrimp Salad
1 cup uncooked quinoa
2 cup water
1/4 tsp table salt
4 oz green snap beans, fresh or frozen, cut in 1 1/2-inch lengths, steamed (about 1 rounded cup)
1 medium sweet red pepper(s), cored, seeded and chopped
12 oz shrimp, medium-size, cooked, peeled
3 Tbsp fresh lemon juice
2 Tbsp fat-free chicken broth
1 Tbsp olive oil
2 tsp fresh dill, minced
1/4 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste



Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain. (Or you can put quinoa in a sheet of cheesecloth, run water through it and then let it drain).


Bring 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.


Combine green beans, red pepper and shrimp in a large salad bowl; stir in cooled quinoa. Combine lemon juice, broth, oil, dill, remaining 1/4 teaspoon of salt and black pepper in a cup; stir well. Pour oil mixture over salad and toss gently but well. Yields about 1 1/2 cups per serving.

Capers can add a delightful tangy flavor to this salad. Skip the dill and add 2 tablespoons of capers to the recipe instead, if desired. Because capers are salty, taste the salad before adding the last 1/4 teaspoon of salt – you may not need it.

 

[myd]

I would love to eat Cream Bruleeee!!

 

[Roonytunes]

Well... since Roony seems to have us all craving pumpkin...

On that note, I came up with a very easy delicious concoction today. I used Ready-to-drink Muscle Milk in Vanilla Cream flavor & mixed it up with canned pure pumpkin to make "pumpkin pudding" and it was heaven!! I didn't have to use Splenda or pumpkin pie spice. I assume you can add egg whites to this too if you want more protein. I am still experimenting with proportions, but am guessing 1/3 cup musle milk to about 3/4 cup pumpkin will have a good texture. YUMMY!

 

[jenscats5]

On that note, I came up with a very easy delicious concoction today. I used Ready-to-drink Muscle Milk in Vanilla Cream flavor & mixed it up with canned pure pumpkin to make "pumpkin pudding" and it was heaven!! I didn't have to use Splenda or pumpkin pie spice. I assume you can add egg whites to this too if you want more protein. I am still experimenting with proportions, but am guessing 1/3 cup musle milk to about 3/4 cup pumpkin will have a good texture. YUMMY!

I would use the pastuerized ones in the carton tho to avoid possible food poisoning.....

Hmmmmm.....going to have to buy me some Muscle Milk methinks....

 

[jenscats5]

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!!

 

[sbt2082]

On that note, I came up with a very easy delicious concoction today. I used Ready-to-drink Muscle Milk in Vanilla Cream flavor & mixed it up with canned pure pumpkin to make "pumpkin pudding" and it was heaven!! I didn't have to use Splenda or pumpkin pie spice. I assume you can add egg whites to this too if you want more protein. I am still experimenting with proportions, but am guessing 1/3 cup musle milk to about 3/4 cup pumpkin will have a good texture. YUMMY!

I've done something similiar with pumpkin, vanilla protein, and egg whites then just a touch of milk and baked it into a "pudding" I'll have to do some searching around for the exact recipe though but yours sounds delicious as well Roony

 

[sbt2082]

Spicy Island Chicken Recipe

1 cup finely chopped white onion
1/3 cup white wine vinegar
6 green onions, finely chopped
4 cloves garlic, minced
1 serrano pepper, seeded and finely chopped
2 teaspoons olive oil
1 teaspoon dried thyme leaves, crushed
1 tablespoon ground allspice
2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon ground red pepper
6 boneless skinless chicken breast halves

Combine all ingredients except chicken in medium bowl and mix well. Place chicken and marinade in a resealable plastic bag. Marinate in refrigerator 4 hours or overnight, turning occasionally.

Spray grill with nonstick cooking spray and heat to medium-high heat. Remove chicken from marinade and discard remaining marinade. Grill for 5 to 7 minutes per side or until chicken is no longer pink in center.

 

[jenscats5]

Spicy Island Chicken Recipe

1 cup finely chopped white onion
1/3 cup white wine vinegar
6 green onions, finely chopped
4 cloves garlic, minced
1 serrano pepper, seeded and finely chopped
2 teaspoons olive oil
1 teaspoon dried thyme leaves, crushed
1 tablespoon ground allspice
2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon ground red pepper
6 boneless skinless chicken breast halves

Combine all ingredients except chicken in medium bowl and mix well. Place chicken and marinade in a resealable plastic bag. Marinate in refrigerator 4 hours or overnight, turning occasionally.

Spray grill with nonstick cooking spray and heat to medium-high heat. Remove chicken from marinade and discard remaining marinade. Grill for 5 to 7 minutes per side or until chicken is no longer pink in center.

Or instead of discarding - simmer the remaining marinade on the stove till reduced in half for a dipping sauce/glaze.

 

[Sassy69]

Here's a healthy oatmeal cookie recipe from a guy over on the diet board - AirWolf:

http://www.elitefitness.com/forum/showthread.php?t=495346

 

[sbt2082]

Chicken Wrap Recipe

2 medium tomatoes, seeded and chopped
1 (4 ounce) can diced green chilies
2 green onions, sliced
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
2 boneless, skinless chicken breasts cut into 1-inch pieces
2 tablespoons water
2 teaspoon dried minced onion*
1 teaspoon chili powder*
1/2 teaspoon crushed red pepper flakes*
1/4 teaspoon dried oregano*
1/2 teaspoon dried minced garlic*
1/2 teaspoon ground cumin*
4 large fat-free flour tortillas

*These seasonings replace 1 packet of taco seasoning mix.

In large bowl combine tomatoes, chilies, green onions and cilantro and set aside. Heat oil in a large nonstick skillet until hot. Add chicken and brown for about 2 minutes. Add water and seasonings and continue to cook until chicken is no longer pink. Add tomato mixture and continue cooking over medium heat until liquid is absorbed. Place 1/4 of filling into the center of each tortilla and fold the bottom and sides over the filling.

Makes 4 Servings
Serving Size: 1 wrap

 

[superqt4u2nv]

SuperQT's guilt free chocolate cheese cake...

4 cups pressed cottage cheese
16 scopes on chocolate whey (or any other great tasting whey works)
4 packets knox gelitan

In bowl crumble cottage cheese, in a large bowl 3 cups water and scope in whey with hand blender blend as you go, in seprate small bowl 1 cup boiling water and disolve 4 packets knox plain gelatin. Start blending in protien mixture with cottage cheese tell smooth, then pour in gelitan mix and blend well for several minutes. Pour into 1 cup tupware containers allow to sit over night.

Makes 11 servings

Cals Fat Carb Prot
230 2 4 48

Optional crumble bottom per serving:
1/8 c oats
1 tbsp anpb
1 packet splenda

Mix in small blow then press out in bottom of 1 cup size tupeware. Poor cheese cake mixture on top let sit over night.

Break down with optional bottom:
Cals Fat Carb Prot
369 10 14 53

 

[jenscats5]

I LOVE GREEN BEANS. If you take a piece or two of bacon or sliced smoked sausage... It should be a little greasy, so you don't have to use any other oil. Fry it up, remove all the excess grease, add chopped onion, whatever seasoning and/or garlic and/or hot sauce that you want, and the green beans. You could add a tsp or two of margarine if you need it.... Stir well and often to prevent scortching. Simmer over low heat till beans are extremely tender (approximately 45 minutes if you are using fresh - you could steam or microwave first and then dump them into a frying pan if you wanted to).

If you want to eat 'em cold, my mom makes them with 2 or so cups water, 3/4 cup vinegar & a dash sugar or splenda with
1 tablespoon crushed mustard seeds
lotsa garlic - 4 cloves ?? thinly sliced
bay leaves - 2 or 3
dash salt and tabasco pepper sauce
1 pound trimmed green beans

In a saucepan, stir together the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce. Bring to a boil, reduce the heat, cover, and simmer for 5 minutes.

Add the beans. Cover and simmer for 10 minutes, until tender-crisp. Then dump the beans in a shallow dish and cover them completely with the vinegar mixture. Cover and refrigerate overnight. Serve cold.

......


Add extra bacon if BiggT is around or Emeril.....or you like bacon!!

 

[velvett]

Eggplant side dish

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

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

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

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

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


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

 

[BiggT]

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

 

[PawWax]

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

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

 

[jenscats5]

Lemon Pork Scallopine

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

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

Serves 1.

 

[jenscats5]

Apricot/Orange Sauce

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

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

Serve as a dipping sauce for shrimp or chicken.

 

[sbt2082]

Oven Baked Fish and Chips Recipe

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

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

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

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

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

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

 

[Roonytunes]

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

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

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

 

[jenscats5]

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

Sounded too good not to post!

 

[jenscats5]

One I found:

Summer Salad

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

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

Season with salt and black pepper, and serve.

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

From a friend:

PB & Granola Balls

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

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

 

[jenscats5]

Coco's Muffins

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

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

each muffin tin is filled with:

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

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

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

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

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

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