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Roonytunes
New member
It's actually not "clean" like ANPB. Hungrygirl has some great ideas but she is also weight-watchers based, so she is more concerned with points (calories) than how processed the foods are. I'd say just go with ANPB in the recipe and it will be just as good, if not better!!sbt2082 said:
Roonytunes
New member
Lite Cream of Mushroom Soup
4 mushrooms
1 ounce cottage cheese
1 bouillon cube, chicken
1 cup water
1 slice low-calorie bread (40 calories per slice)
Boil water and add the boullion cube. Stir to dissolve.
Pour into a food processor and drop in the slice of bread.
Add cottage cheese and blend until the mixture is liquid.
Add 3 mushrooms one at a time until the mixture is well blended.
Pour into a microwave safe bowl. Chop the fourth mushroom and add.
Cover and microwave on high for 1 minute. Vent and stir. Microwave again 1 minute making sure that lid is vented. Enjoy right away!
4 mushrooms
1 ounce cottage cheese
1 bouillon cube, chicken
1 cup water
1 slice low-calorie bread (40 calories per slice)
Boil water and add the boullion cube. Stir to dissolve.
Pour into a food processor and drop in the slice of bread.
Add cottage cheese and blend until the mixture is liquid.
Add 3 mushrooms one at a time until the mixture is well blended.
Pour into a microwave safe bowl. Chop the fourth mushroom and add.
Cover and microwave on high for 1 minute. Vent and stir. Microwave again 1 minute making sure that lid is vented. Enjoy right away!
Roonytunes
New member
This sounds a little bizarre, but got very good reviews - apparently comes out very moist, rich & chocolate-like.
CHOCOLATE BEAN BROWNIES
Makes 8
1 can rinsed and drained black beans (1½ cups beans)
3 large eggs
3 tablespoons canola oil
4 tablespoons unsweetened cocoa powder
3/4 teaspoon instant coffee powder
1 teaspoon baking powder
1 teaspoon vanilla essence
½ cup Splenda
Preheat oven to 350ºF/180ºC. Prepare an 8 x 8" cake pan.
Mix ingredients together in food processor until pureed. Pour into cake pan. Bake about 30-40 minutes, or until done.
Serve cold.
Nutritional info:
Calories: 133
Carbs: 10.8g
Protein: 6.2g
Fat: 8.1g
CHOCOLATE BEAN BROWNIES
Makes 8
1 can rinsed and drained black beans (1½ cups beans)
3 large eggs
3 tablespoons canola oil
4 tablespoons unsweetened cocoa powder
3/4 teaspoon instant coffee powder
1 teaspoon baking powder
1 teaspoon vanilla essence
½ cup Splenda
Preheat oven to 350ºF/180ºC. Prepare an 8 x 8" cake pan.
Mix ingredients together in food processor until pureed. Pour into cake pan. Bake about 30-40 minutes, or until done.
Serve cold.
Nutritional info:
Calories: 133
Carbs: 10.8g
Protein: 6.2g
Fat: 8.1g
Will2BLean
New member
I've been experimenting a lot with protein bar recipes... so far here's my favorite one:
Cinnamon Raisin Bars
* 1.5 c Oats
* 12 Egg whites
* 1.5 c Cottage Cheese, Nonfat
* .25c Splenda
* 4T Cinnamon, ground
* 2 scoops Genisoy Unflavored Soy Protein Powder (<-- I only use this because I can buy it at Wal-Mart
)
* .5c Raisins
Preheat oven 350*
Throw all of the ingredients except for the raisins in a blender. Blend until smooth. Spray rectangle pan with cooking spray, and pour mixture into pan. Sprinkle raisins evenly over mixture. Bake for approximately 35 minutes.
Makes 12 bars
Nutrition Information
Calories: 158.6
Fat: 1.6 g
Carbohydrates: 22.3g
Protein: 14.2g
Cinnamon Raisin Bars
* 1.5 c Oats
* 12 Egg whites
* 1.5 c Cottage Cheese, Nonfat
* .25c Splenda
* 4T Cinnamon, ground
* 2 scoops Genisoy Unflavored Soy Protein Powder (<-- I only use this because I can buy it at Wal-Mart
)* .5c Raisins
Preheat oven 350*
Throw all of the ingredients except for the raisins in a blender. Blend until smooth. Spray rectangle pan with cooking spray, and pour mixture into pan. Sprinkle raisins evenly over mixture. Bake for approximately 35 minutes.
Makes 12 bars
Nutrition Information
Calories: 158.6
Fat: 1.6 g
Carbohydrates: 22.3g
Protein: 14.2g
WoNderWoMan25
New member
As promised – popping in to post this recipe from our final pot luck @ work:
BTW - I am *not* sitting at home zombie-like in front of the computer. I am at the library, checking out a book that's only in hardcover & I won't buy it yet...
Cinnamon-Glazed Sweet Potato and Apple Bake
Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that's sure to become a new holiday tradition.
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Makes about 12 (2/3-cup) servings.
Ingredients:
2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds butternut squash, peeled and cubed
2/3 cup packed Splenda brown sugar mix, divided
3 eggs, beaten
6 tablespoons butter, melted, divided
2 teaspoons McCormick® Pure Vanilla Extract
2 teaspoons McCormick® Gourmet Collection® Saigon Cinnamon, divided
1/2 teaspoon McCormick® Gourmet Collection® Ground Nutmeg
3/4 teaspoon salt
1 cup chopped pecans
2 Golden Delicious apples, peeled and thinly sliced
Directions:
1. Cook sweet potatoes in water in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender; drain.
2. Preheat oven to 350°F. Mix 1/3 cup brown sugar, eggs, 2 tablespoons butter, vanilla, 1 1/2 teaspoons cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.
3. Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13x9-inch baking dish or 3-quart casserole. Top with pecans.
4. Puree squash with reserved 1/4 cup egg mixture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer. Mix 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle 4 tablespoons melted butter over top.
5. Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.
BTW - I am *not* sitting at home zombie-like in front of the computer. I am at the library, checking out a book that's only in hardcover & I won't buy it yet...
Cinnamon-Glazed Sweet Potato and Apple Bake
Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that's sure to become a new holiday tradition.
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Makes about 12 (2/3-cup) servings.
Ingredients:
2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds butternut squash, peeled and cubed
2/3 cup packed Splenda brown sugar mix, divided
3 eggs, beaten
6 tablespoons butter, melted, divided
2 teaspoons McCormick® Pure Vanilla Extract
2 teaspoons McCormick® Gourmet Collection® Saigon Cinnamon, divided
1/2 teaspoon McCormick® Gourmet Collection® Ground Nutmeg
3/4 teaspoon salt
1 cup chopped pecans
2 Golden Delicious apples, peeled and thinly sliced
Directions:
1. Cook sweet potatoes in water in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender; drain.
2. Preheat oven to 350°F. Mix 1/3 cup brown sugar, eggs, 2 tablespoons butter, vanilla, 1 1/2 teaspoons cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.
3. Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13x9-inch baking dish or 3-quart casserole. Top with pecans.
4. Puree squash with reserved 1/4 cup egg mixture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer. Mix 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle 4 tablespoons melted butter over top.
5. Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.
J
jenscats5
Guest
WoNderWoMan25 said:As promised – popping in to post this recipe from our final pot luck @ work:
BTW - I am *not* sitting at home zombie-like in front of the computer. I am at the library, checking out a book that's only in hardcover & I won't buy it yet...
Cinnamon-Glazed Sweet Potato and Apple Bake
Layers of deep-orange sweet potatoes, golden butternut squash, crunchy pecans and tender, crisp apples come alive with the flavors of vanilla, cinnamon and nutmeg for the perfect side that's sure to become a new holiday tradition.
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Makes about 12 (2/3-cup) servings.
Ingredients:
2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds butternut squash, peeled and cubed
2/3 cup packed Splenda brown sugar mix, divided
3 eggs, beaten
6 tablespoons butter, melted, divided
2 teaspoons McCormick® Pure Vanilla Extract
2 teaspoons McCormick® Gourmet Collection® Saigon Cinnamon, divided
1/2 teaspoon McCormick® Gourmet Collection® Ground Nutmeg
3/4 teaspoon salt
1 cup chopped pecans
2 Golden Delicious apples, peeled and thinly sliced
Directions:
1. Cook sweet potatoes in water in large saucepan about 20 minutes or until tender. Drain. Meanwhile, cook squash in another saucepan about 10 minutes or until tender; drain.
2. Preheat oven to 350°F. Mix 1/3 cup brown sugar, eggs, 2 tablespoons butter, vanilla, 1 1/2 teaspoons cinnamon, nutmeg and salt. Reserve 1/4 cup mixture for squash.
3. Puree sweet potatoes with remaining egg mixture in food processor until smooth. Spread in greased 13x9-inch baking dish or 3-quart casserole. Top with pecans.
4. Puree squash with reserved 1/4 cup egg mixture in food processor until smooth. Spread over pecan layer. Arrange apple slices on top of squash layer. Mix 1/3 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Drizzle 4 tablespoons melted butter over top.
5. Bake 45 to 50 minutes or until center is set. Let stand 10 minutes before serving.
OMG that sounds good!!
J
jenscats5
Guest
Re: HELP!!! Low calorie gingersnap recipe needed...
Hmmmmmmmmm..........
~Enuf~ said:
Hmmmmmmmmm..........
J
jenscats5
Guest
Re: HELP!!! Low calorie gingersnap recipe needed...
So far, I haven't been able to find any flourless gingersnap recipes......
~Enuf~ said:
So far, I haven't been able to find any flourless gingersnap recipes......
J
jenscats5
Guest
Re: HELP!!! Low calorie gingersnap recipe needed...
Well you could use some of that + some oatmeal, but I'm not sure you can completely eliminate the flour......If I find anything, I'll let you know!
~Enuf~ said:
Well you could use some of that + some oatmeal, but I'm not sure you can completely eliminate the flour......If I find anything, I'll let you know!
J
jenscats5
Guest
Jen's Winter Squash Bake
1 small can pumpkin
2-3 sweet potatoes, cubed & boiled till fork tender
(can microwave too if you'd like)
1 small Butternut squash, peeled & cubed & boiled until tender
Whip all the squashes together till mashed.
Fold in: 2 egg whites, some veggie broth if needed to thin, pumpkin pie spice or cinnamon, salt and white pepper.
Bake at 350 degrees for 30-45 minutes or until top is browned.
1 small can pumpkin
2-3 sweet potatoes, cubed & boiled till fork tender
(can microwave too if you'd like)
1 small Butternut squash, peeled & cubed & boiled until tender
Whip all the squashes together till mashed.
Fold in: 2 egg whites, some veggie broth if needed to thin, pumpkin pie spice or cinnamon, salt and white pepper.
Bake at 350 degrees for 30-45 minutes or until top is browned.
hugeskinny
New member
great recipes!
jenscats5, can i just buy you ?
jenscats5, can i just buy you ?
J
jenscats5
Guest
hugeskinny said:
LOL
takniteasy
Banned
jenscats5 said:
I gotta spread more karma before giving ya more. These are kick@$$!!
J
jenscats5
Guest
Bunch O' Recipes from "Everyday Italian"
Roast Beef with Spicy Parsley Tomato Sauce
Beef Roast:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2 2 teaspoons herbs de Provence Kosher salt and freshly ground black pepper Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
**The main thing that struck me with this recipe is the sauce....if you eliminate or significantly reduce the olive oil & use broth instead, I think it'll still taste as good but with less calories....
Neapolitan Calamari and Shrimp Salad
4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
**Do I need to mention that you should reduce the amount of the olive oil??
Asparagus and Smoked Salmon Bundles
1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Preheat the oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
**Again, the olive oil......and watch the type of smoked salmon you get if you decide to use it as they can have sugar....
Roast Beef with Spicy Parsley Tomato Sauce
Beef Roast:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2 2 teaspoons herbs de Provence Kosher salt and freshly ground black pepper Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
**The main thing that struck me with this recipe is the sauce....if you eliminate or significantly reduce the olive oil & use broth instead, I think it'll still taste as good but with less calories....
Neapolitan Calamari and Shrimp Salad
4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
**Do I need to mention that you should reduce the amount of the olive oil??
Asparagus and Smoked Salmon Bundles
1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Preheat the oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
**Again, the olive oil......and watch the type of smoked salmon you get if you decide to use it as they can have sugar....
J
jenscats5
Guest
**I think we can make these healthier somehow....
Gingerbread Waffles
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffles iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
Gingerbread Waffles
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffles iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
There we go see healthy fixes in REDjenscats5 said:**I think we can make these healthier somehow....But of course we can
Gingerbread Waffles
3 cups all-purpose flour <-- OAts, oatbran, WW flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs <-- egg substitute (egg beaters or 6 white and 1 whole egg)
2/3 cup packed dark brown sugar <-- eliminate or splenda brown
1 cup canned pumpkin puree
1 1/4 cups milk <-- FF or soy
1/2 cup molasses <-- SF maple syrup
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Can always use pam butter spray or that parkay spray butter as well
Preheat waffles iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
J
jenscats5
Guest
sbt2082 said:There we go see healthy fixes in RED
And for the butter m'dear??
ADD SOME TRUE PROTEIN: Pancakes and Waffles
The aroma and taste of homemade pancakes or waffles is irresistible. The batter makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1 1/4 cups milk
1 1/2 cups unbleached white flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES
1 pint strawberries, washed, hulled and sliced in half
1 pint blueberries, washed 1/2 cup pure maple syrup
WAFFLE TOPPING
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
1. Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out.
2. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.
3. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
4. Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface - in about 2 minutes - flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular-sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.) When all the batter is used up, top each pancake with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it (usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm plate and top with the banana, chopped walnuts and maple syrup.
Tips from Rosie's Kitchen
The orange juice in the batter acts like a natural sweetener, alleviating the need for more syrup.
Separating the eggs is important, because the beaten whites make the pancakes puff up to perfection and waffles light on the inside and slightly crunchy on the outside. Be sure to incorporate the egg whites slowly into the batter.
If you prefer, you can take some of the blueberries and spoon them into the smaller pancakes as they are cooking. You'll need about 2 tablespoons of blueberries to sprinkle on each pancake.
Serves 12
Nutrients Per Serving:
Calories 150.9
Fat 2.8g
Saturated Fat 0.7g
(16.2% of calories from fat)
Protein 5.2g
Carbohydrate 27.2g
Cholesterol 3mg
Fiber 2.6g
Blueberry Pancakes
Per serving:
Calories 218.2
Fat 1.8g
Saturated Fat 0.9g
(7.2% of calories from fat)
Protein 5.8g Carbohydrate 46.4g
Cholesterol 4mg
Fiber 4.3g
Fiber 2.6g
This recipe is from THE HEALTHY KITCHEN - Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)
The aroma and taste of homemade pancakes or waffles is irresistible. The batter makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1 1/4 cups milk
1 1/2 cups unbleached white flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES
1 pint strawberries, washed, hulled and sliced in half
1 pint blueberries, washed 1/2 cup pure maple syrup
WAFFLE TOPPING
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
1. Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out.
2. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.
3. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
4. Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface - in about 2 minutes - flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular-sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.) When all the batter is used up, top each pancake with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it (usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm plate and top with the banana, chopped walnuts and maple syrup.
Tips from Rosie's Kitchen
The orange juice in the batter acts like a natural sweetener, alleviating the need for more syrup.
Separating the eggs is important, because the beaten whites make the pancakes puff up to perfection and waffles light on the inside and slightly crunchy on the outside. Be sure to incorporate the egg whites slowly into the batter.
If you prefer, you can take some of the blueberries and spoon them into the smaller pancakes as they are cooking. You'll need about 2 tablespoons of blueberries to sprinkle on each pancake.
Serves 12
Nutrients Per Serving:
Calories 150.9
Fat 2.8g
Saturated Fat 0.7g
(16.2% of calories from fat)
Protein 5.2g
Carbohydrate 27.2g
Cholesterol 3mg
Fiber 2.6g
Blueberry Pancakes
Per serving:
Calories 218.2
Fat 1.8g
Saturated Fat 0.9g
(7.2% of calories from fat)
Protein 5.8g Carbohydrate 46.4g
Cholesterol 4mg
Fiber 4.3g
Fiber 2.6g
This recipe is from THE HEALTHY KITCHEN - Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)
Roonytunes
New member
Here's a site to download a bunch of clean dessert recipes:
http://www.precisionnutrition.com/Gourmet Nutrition Desserts.pdf
The pictures alone are drool-worthy
http://www.precisionnutrition.com/Gourmet Nutrition Desserts.pdf
The pictures alone are drool-worthy
J
jenscats5
Guest
Tuna & Soba Noodle Salad
1 piece Ahi Grade Tuna, thawed
Marinade:
1 tblsp. low sodium soy sauce
1 tblsp. rice vinegar
Salt & pepper to taste
Red pepper flakes
Combine ingredients & pour over tuna....allow to marinate for no more than 30 mins.
Sear tuna for about 3 mins per side or until desired doneness.
Salad:
1 bunch soba noodles, cooked
Chopped red & green bell pepper
Thinly sliced cucumber, water chestnuts & radish
Chopped scallions & Sesame seeds for garnish, if desired
Cook soba noodles according to package directions, drain & rinse with cold water.
Combine cooled noodles, veggies and sauce (to follow), plate & top with sliced cooked tuna, scallions & sesame seeds.
Sauce:
1 tblsp. rice vinegar
1 tblsp. Low Sodium soy sauce
Sriacha hot sauce, other hot sauce or red peppper flakes (amount depends on how hot you like it)
Grated or dried ginger - about 1 tsp. raw or a dash dried
Salt & pepper to taste
Blend together & use to dress noodles.
**I had this for dinner tonite & it was YUMMY!!
1 piece Ahi Grade Tuna, thawed
Marinade:
1 tblsp. low sodium soy sauce
1 tblsp. rice vinegar
Salt & pepper to taste
Red pepper flakes
Combine ingredients & pour over tuna....allow to marinate for no more than 30 mins.
Sear tuna for about 3 mins per side or until desired doneness.
Salad:
1 bunch soba noodles, cooked
Chopped red & green bell pepper
Thinly sliced cucumber, water chestnuts & radish
Chopped scallions & Sesame seeds for garnish, if desired
Cook soba noodles according to package directions, drain & rinse with cold water.
Combine cooled noodles, veggies and sauce (to follow), plate & top with sliced cooked tuna, scallions & sesame seeds.
Sauce:
1 tblsp. rice vinegar
1 tblsp. Low Sodium soy sauce
Sriacha hot sauce, other hot sauce or red peppper flakes (amount depends on how hot you like it)
Grated or dried ginger - about 1 tsp. raw or a dash dried
Salt & pepper to taste
Blend together & use to dress noodles.
**I had this for dinner tonite & it was YUMMY!!
I
Ilk
Guest
THESE ARE YUMMY!!!! 
410g Can chickpea, drained and rinsed
410g Can red kidney beans, drained and rinsed
1 Carrot, trimmed, peeled an finely grated
1 Small onion, peeled and finely grated
50g Sunflower seeds
2tbsp Tahini, drained of any excess oil before measuring
1 Garlic clove, peeled and chopped
1 Handful chopped fresh coriander
1tbsp Wheat-free vegetable bouillon powder
1.Preheat the oven to 220C/Gas mark 7. Line a large baking tray with greaseproof paper..
2. Place all the ingredients in a food processor or with a hand held blender and blend for 5-10 seconds, until the mixture is fairly coarse.. Push the mixture down with a spatula and blend for a further 10seconds.
3. Remove the blades from processor, Wet hands under the cold water tap and shape the mixyure into 20 small balls.
4. Place the balls on the prepared baking tray and flatten slightly with the back of the spoon.
5. Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato or salad...
410g Can chickpea, drained and rinsed
410g Can red kidney beans, drained and rinsed
1 Carrot, trimmed, peeled an finely grated
1 Small onion, peeled and finely grated
50g Sunflower seeds
2tbsp Tahini, drained of any excess oil before measuring
1 Garlic clove, peeled and chopped
1 Handful chopped fresh coriander
1tbsp Wheat-free vegetable bouillon powder
1.Preheat the oven to 220C/Gas mark 7. Line a large baking tray with greaseproof paper..
2. Place all the ingredients in a food processor or with a hand held blender and blend for 5-10 seconds, until the mixture is fairly coarse.. Push the mixture down with a spatula and blend for a further 10seconds.
3. Remove the blades from processor, Wet hands under the cold water tap and shape the mixyure into 20 small balls.
4. Place the balls on the prepared baking tray and flatten slightly with the back of the spoon.
5. Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato or salad...
Roonytunes said:Here's a site to download a bunch of clean dessert recipes:
http://www.precisionnutrition.com/Gourmet Nutrition Desserts.pdf
The pictures alone are drool-worthy
dang. the link is not working for me.
Simple, tasty, low fat chicken:
One jar salsa/picante sauce (Pace, non-chunky for me)
3 tablespoons mustard (any kind)
1 lb chicken breasts
Heat oven to 400. Mix the mustard and salsa in a small bowl. Put the chicken in a shallow baking dish and pour the mustard/salsa over the top. Bake for 30 minutes. Enjoy. I usually chow it down with avocado.
One jar salsa/picante sauce (Pace, non-chunky for me)
3 tablespoons mustard (any kind)
1 lb chicken breasts
Heat oven to 400. Mix the mustard and salsa in a small bowl. Put the chicken in a shallow baking dish and pour the mustard/salsa over the top. Bake for 30 minutes. Enjoy. I usually chow it down with avocado.
Roonytunes
New member
they took it down...it was for a limited time onlycindylou said:dang. the link is not working for me.
J
jenscats5
Guest
Asian-Style 3 bean salad
(From the Food Network)
1 pound string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil (I would only use 1 and sub. 2 tblsp veggie broth instead - or use all veggie broth)
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves (SF)
1 tablespoon sugar (1 packet Splenda)
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt
Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
Nutrition Information
Nutritional Analysis Per Serving:
Calories 181
Carbohydrates 24 g Total Fat 7 g
Saturated Fat 0.4 g Protein 7 g
Fiber 6 g Sodium 72 mg
(From the Food Network)
1 pound string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil (I would only use 1 and sub. 2 tblsp veggie broth instead - or use all veggie broth)
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves (SF)
1 tablespoon sugar (1 packet Splenda)
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt
Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
Nutrition Information
Nutritional Analysis Per Serving:
Calories 181
Carbohydrates 24 g Total Fat 7 g
Saturated Fat 0.4 g Protein 7 g
Fiber 6 g Sodium 72 mg
J
jenscats5
Guest
Tuna/Green Bean Salad
1 can drained albacore or light tuna
2 cups frozen green beans, thawed & cut in 1/2
1 tblsp FF mayo (if you can have it)
Dash each of veggie broth & rice vinegar (or red wine/apple cider vinegar)
Salt, pepper, curry powder or paprika to taste
Garlic, minced if desired
Toss green beans with seasonings, broth & mayo. Top with tuna & serve!!
YUM!
1 can drained albacore or light tuna
2 cups frozen green beans, thawed & cut in 1/2
1 tblsp FF mayo (if you can have it)
Dash each of veggie broth & rice vinegar (or red wine/apple cider vinegar)
Salt, pepper, curry powder or paprika to taste
Garlic, minced if desired
Toss green beans with seasonings, broth & mayo. Top with tuna & serve!!
YUM!
Toasted Quinoa with Watercress
Serves 6
Ingredients
1 cup quinoa
1 red pepper, diced
2 green onions, thinly slice
2 Tablespoons olive oil
2 cups water
1/2 cup watercress
Directions
1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Sauté quinoa in olive oil, over medium heat, stirring constantly, until quinoa is lightly toasted.
3. Bring water to a boil.
4. Stir in quinoa, cover and simmer 15 minutes.
5. While quinoa is cooking, add red pepper and green onion to the oil, and sauté just a few minutes more.
6. Combine quinoa, red peppers and green onions.
7. Allow quinoa mixture to cool.
8. Tear the watercress into bite-sized pieces and gently fold into quinoa mixture.
Nutrition facts: 114 calories: 15g carbohydrates, 3g protein, 5g fat,
Serves 6
Ingredients
1 cup quinoa
1 red pepper, diced
2 green onions, thinly slice
2 Tablespoons olive oil
2 cups water
1/2 cup watercress
Directions
1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Sauté quinoa in olive oil, over medium heat, stirring constantly, until quinoa is lightly toasted.
3. Bring water to a boil.
4. Stir in quinoa, cover and simmer 15 minutes.
5. While quinoa is cooking, add red pepper and green onion to the oil, and sauté just a few minutes more.
6. Combine quinoa, red peppers and green onions.
7. Allow quinoa mixture to cool.
8. Tear the watercress into bite-sized pieces and gently fold into quinoa mixture.
Nutrition facts: 114 calories: 15g carbohydrates, 3g protein, 5g fat,
InquisitivePsyche
New member
Wow! Some of these recipes sound fantastic. Thanks for sharing. I'll definitely try some. I love food. LOL.
I love food. LOL.
ksharp01
New member
dirty~d~ said:Simple, tasty, low fat chicken:
One jar salsa/picante sauce (Pace, non-chunky for me)
3 tablespoons mustard (any kind)
1 lb chicken breasts
Heat oven to 400. Mix the mustard and salsa in a small bowl. Put the chicken in a shallow baking dish and pour the mustard/salsa over the top. Bake for 30 minutes. Enjoy. I usually chow it down with avocado.
that sounds like it may be good, gonna have to try. I've been needing something else to do with my chicken and that sounds fast and easy..thanks!
dirty~d~ said:Simple, tasty, low fat chicken:
One jar salsa/picante sauce (Pace, non-chunky for me)
3 tablespoons mustard (any kind)
1 lb chicken breasts
Heat oven to 400. Mix the mustard and salsa in a small bowl. Put the chicken in a shallow baking dish and pour the mustard/salsa over the top. Bake for 30 minutes. Enjoy. I usually chow it down with avocado.
made this and this is delish! Thank you for the recipe!! Chicken was nice and juicy and had great flavor.
J
jenscats5
Guest
ksharp01 said:
Bake it with different flavors Mrs. Dash or Salt free cajun spice is good.....I also like any spice + lemon/lime juice......you could even put a few fruit slices on top of it with some veggies, seal it in a foil packet & bake.....tilapia is good with salsa on top too --> that's my favorite!
Healthy Onion rings:
Ingredients:
1 large onion
1/4 cup original Egg Beaters
1/4 cup packaged breadcrumbs, or 1/2 cup crushed Fiber One (use a blender or food processor)**
*Although you’ll only actually use a quarter cup of each, it may be easier to dunk the rings if you dole out a bit more Egg Beaters and breadcrumbs while preparing.
Directions:
Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings. Next, fill a small bowl (just large enough for onion rings to fit in) with Egg Beaters. Pour breadcrumbs onto a small dish. One by one, coat each ring in egg and then breadcrumbs (give each ring a shake after the egg bath). Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through. Serves one!
Look for 4C’s Carb Careful Plain Bread Crumbs at the supermarket. While around the same calorie count as ordinary breadcrumbs, they're fat-free and full of fiber! Their seasoned version has just 1 gram of fat per serving.
Serving Size: 15 rings; one recipe
Calories: 175
Fat: 1.5g
Sodium: 316mg
Carbs: 30g
Fiber: 2.5g
Sugars: 6g
Protein: 10.5g
*3 Points for WW
**Calories are slightly lower and fiber is much higher if you use Fiber One "breadcrumbs"
Ingredients:
1 large onion
1/4 cup original Egg Beaters
1/4 cup packaged breadcrumbs, or 1/2 cup crushed Fiber One (use a blender or food processor)**
*Although you’ll only actually use a quarter cup of each, it may be easier to dunk the rings if you dole out a bit more Egg Beaters and breadcrumbs while preparing.
Directions:
Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings. Next, fill a small bowl (just large enough for onion rings to fit in) with Egg Beaters. Pour breadcrumbs onto a small dish. One by one, coat each ring in egg and then breadcrumbs (give each ring a shake after the egg bath). Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through. Serves one!
Look for 4C’s Carb Careful Plain Bread Crumbs at the supermarket. While around the same calorie count as ordinary breadcrumbs, they're fat-free and full of fiber! Their seasoned version has just 1 gram of fat per serving.
Serving Size: 15 rings; one recipe
Calories: 175
Fat: 1.5g
Sodium: 316mg
Carbs: 30g
Fiber: 2.5g
Sugars: 6g
Protein: 10.5g
*3 Points for WW
**Calories are slightly lower and fiber is much higher if you use Fiber One "breadcrumbs"
Pumpkin Cream Cheese
Ingredients:
4 tbsp. fat free cream cheese
1 tbsp. pure pumpkin
3 SPLENDA® Flavor Blends for Coffee Packets, French Vanilla
1/4 tsp pumpkin pie spice
Directions:
Combine all ingredients. Serves 2.
Nutritional Info per serving: 39 cal. (0 cal. from fat), 0g fat, 0g sat. fat, 5mg cholesterol, 200mg sodium, 3g carbs, <1g fiber, 1g sugars, 4g protein
Ingredients:
4 tbsp. fat free cream cheese
1 tbsp. pure pumpkin
3 SPLENDA® Flavor Blends for Coffee Packets, French Vanilla
1/4 tsp pumpkin pie spice
Directions:
Combine all ingredients. Serves 2.
Nutritional Info per serving: 39 cal. (0 cal. from fat), 0g fat, 0g sat. fat, 5mg cholesterol, 200mg sodium, 3g carbs, <1g fiber, 1g sugars, 4g protein
Hungry Girl's Creamy-Good Eggplant Dip
(1/4 recipe: 55 calories, <0.5g fat, 175mg sodium, 11.5g carbs, 2g fiber, 4.5g sugars, 3g protein = 1 Point)
Mmm, this velvety veggie puree is full of flavor, thanks to the sweet nutty taste of roasted garlic. Enjoy it with veggies and toasted pita pieces, and even spread on sandwiches.
Ingredients:
1 large eggplant (large enough to yield about 2 cups cooked flesh)
1 bulb garlic
1/2 cup fat-free plain yogurt (thick Greek versions like Fage Total 0% work AWESOME!)
3 tbsp. dried parsley
1 and a 1/2 tbsp. lemon juice
1/4 tsp. salt
Optional: pepper, red pepper flakes, and additional salt*
Directions:
Begin by preheating oven to 400 degrees. Remove excess papery skin surrounding the garlic bulb (but don't peel completely) and wrap bulb in tinfoil. Pierce eggplant in several places with a fork. Place eggplant in a baking dish sprayed lightly with nonstick spray. Place dish and foil-wrapped garlic in the oven and cook for 40 minutes (or until soft & tender), flipping eggplant halfway through. Remove eggplant and garlic from oven and allow to cool. Once cool enough to handle, peel garlic cloves and place them in a blender. Slice eggplant open and peel back skin. Measure out 2 cups eggplant flesh (score flesh with a knife to make it easier to scoop out) and place in blender as well. Add yogurt, parsley, salt, and lemon juice to the blender and puree until well mixed. If desired, season to taste with pepper, more s alt, and/or red pepper flakes (for heat). Makes approximately 4 half-cup servings.
(1/4 recipe: 55 calories, <0.5g fat, 175mg sodium, 11.5g carbs, 2g fiber, 4.5g sugars, 3g protein = 1 Point)
Mmm, this velvety veggie puree is full of flavor, thanks to the sweet nutty taste of roasted garlic. Enjoy it with veggies and toasted pita pieces, and even spread on sandwiches.
Ingredients:
1 large eggplant (large enough to yield about 2 cups cooked flesh)
1 bulb garlic
1/2 cup fat-free plain yogurt (thick Greek versions like Fage Total 0% work AWESOME!)
3 tbsp. dried parsley
1 and a 1/2 tbsp. lemon juice
1/4 tsp. salt
Optional: pepper, red pepper flakes, and additional salt*
Directions:
Begin by preheating oven to 400 degrees. Remove excess papery skin surrounding the garlic bulb (but don't peel completely) and wrap bulb in tinfoil. Pierce eggplant in several places with a fork. Place eggplant in a baking dish sprayed lightly with nonstick spray. Place dish and foil-wrapped garlic in the oven and cook for 40 minutes (or until soft & tender), flipping eggplant halfway through. Remove eggplant and garlic from oven and allow to cool. Once cool enough to handle, peel garlic cloves and place them in a blender. Slice eggplant open and peel back skin. Measure out 2 cups eggplant flesh (score flesh with a knife to make it easier to scoop out) and place in blender as well. Add yogurt, parsley, salt, and lemon juice to the blender and puree until well mixed. If desired, season to taste with pepper, more s alt, and/or red pepper flakes (for heat). Makes approximately 4 half-cup servings.
Last edited by a moderator:
The Sweetest Cinn
No need to sneer at the people chomping on hot, buttery, sugar-coated pretzels at the mall anymore. Now you can whip up your very own shopping-mall-quality soft pretzels in your kitchen (yes, we see the humor in that sentence). So if it's chewy, doughy, sweet, decadent pretzels you crave, feel free to cave -- and indulge in HG's latest tasty creation. Just dough it.
Ingredients:
1 2.25-oz. SUPERPRETZEL soft pretzel (from the 6-count frozen package) OR another frozen soft pretzel**
1 tbsp. SPLENDA, Granular
1/8 tsp. cinnamon
1/8 tsp. salt (NOT the entire salt packet that comes with the pretzels)
10 sprays I Can't Believe It's Not Butter Spray
Directions:
Preheat oven to 400 degrees. In a small bowl mix Splenda, cinnamon and salt; set aside. Spray a small baking pan lightly with nonstick cooking spray. Place pretzel on pan and bake for 2 minutes. Remove pretzel and spray each side evenly with butter spray (5 sprays per side). Next, cover entire pretzel with Splenda/cinnamon/salt mixture. Bake for an additional 6 minutes (flipping halfway through). Enjoy!
Serving Size: 1 pretzel (entire recipe)
Calories: 175
Fat: 2g
Sodium: 450mg
Carbs: 36g
Fiber: 1g
Sugars: 1g
Protein: 5g
*3 Points!
No need to sneer at the people chomping on hot, buttery, sugar-coated pretzels at the mall anymore. Now you can whip up your very own shopping-mall-quality soft pretzels in your kitchen (yes, we see the humor in that sentence). So if it's chewy, doughy, sweet, decadent pretzels you crave, feel free to cave -- and indulge in HG's latest tasty creation. Just dough it.
Ingredients:
1 2.25-oz. SUPERPRETZEL soft pretzel (from the 6-count frozen package) OR another frozen soft pretzel**
1 tbsp. SPLENDA, Granular
1/8 tsp. cinnamon
1/8 tsp. salt (NOT the entire salt packet that comes with the pretzels)
10 sprays I Can't Believe It's Not Butter Spray
Directions:
Preheat oven to 400 degrees. In a small bowl mix Splenda, cinnamon and salt; set aside. Spray a small baking pan lightly with nonstick cooking spray. Place pretzel on pan and bake for 2 minutes. Remove pretzel and spray each side evenly with butter spray (5 sprays per side). Next, cover entire pretzel with Splenda/cinnamon/salt mixture. Bake for an additional 6 minutes (flipping halfway through). Enjoy!
Serving Size: 1 pretzel (entire recipe)
Calories: 175
Fat: 2g
Sodium: 450mg
Carbs: 36g
Fiber: 1g
Sugars: 1g
Protein: 5g
*3 Points!
HG's Fizzylicious Dreamsicle Float!
(110 calories, 3.5g fat)
Ingredients:
Dreyer's/Edy's Slow Churned Light, Vanilla
8 oz. orange diet soda
Fat free whipped cream
Directions:
Pour soda into a large glass. Add a scoop (1/2 cup) of Slow Churned Light Ice Cream. Top with ff whip, and enjoy. YUM!
(110 calories, 3.5g fat)
Ingredients:
Dreyer's/Edy's Slow Churned Light, Vanilla
8 oz. orange diet soda
Fat free whipped cream
Directions:
Pour soda into a large glass. Add a scoop (1/2 cup) of Slow Churned Light Ice Cream. Top with ff whip, and enjoy. YUM!
J
jenscats5
Guest
I get these emails from Kraft and for once a recipe looked halfway decent! I think it's possible to maybe cut down on the milk & add extra egg whites.....
Crustless Broccoli Quiche
Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr min
Makes: 6 servings, one piece each
4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups small broccoli florets, cooked, chopped
1 cup chopped onions
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
PREHEAT oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended.
POUR into 9-inch square baking dish.
BAKE 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.
KRAFT KITCHENS TIPS
Variation
Prepare as directed, substituting a 9-inch deep-dish pie plate for the square baking dish.
Substitute
Prepare as directed, using your favorite KRAFT Shredded Cheese.
NUTRITION INFORMATION
Nutrition Bonus:
Start your day off right with this easy-to-make dish that is not only rich in vitamin C but also provides a good source of vitamin A, thanks to the broccoli.
Diet Exchange:
1/2 Starch,1 Vegetable,1 Meat (L),1 Fat
Nutrition (per serving)
Calories 180 Total fat 9g Saturated fat 4.5g Cholesterol 155mg Sodium 240mg Carbohydrate 14g Dietary fiber 3g Sugars 6g Protein 12g Vitamin A 35%DV Vitamin C 40%DV Calcium 20%DV Iron 8%DV
Crustless Broccoli Quiche
Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr min
Makes: 6 servings, one piece each
4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups small broccoli florets, cooked, chopped
1 cup chopped onions
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
PREHEAT oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended.
POUR into 9-inch square baking dish.
BAKE 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.
KRAFT KITCHENS TIPS
Variation
Prepare as directed, substituting a 9-inch deep-dish pie plate for the square baking dish.
Substitute
Prepare as directed, using your favorite KRAFT Shredded Cheese.
NUTRITION INFORMATION
Nutrition Bonus:
Start your day off right with this easy-to-make dish that is not only rich in vitamin C but also provides a good source of vitamin A, thanks to the broccoli.
Diet Exchange:
1/2 Starch,1 Vegetable,1 Meat (L),1 Fat
Nutrition (per serving)
Calories 180 Total fat 9g Saturated fat 4.5g Cholesterol 155mg Sodium 240mg Carbohydrate 14g Dietary fiber 3g Sugars 6g Protein 12g Vitamin A 35%DV Vitamin C 40%DV Calcium 20%DV Iron 8%DV
J
jenscats5
Guest
jumpshot said:
Enjoy it!! Any questions...ask!!
J
jenscats5
Guest
OK being that I'm in contest prep mode, I can't have most, well - anything!
But I CAN have Walden Farms' products.....so I came up with this using their Apricot Fruit Spread...
Apricot Glaze
Used it tonite over top of my chicken & broccoli.....YUM!!!!
1-2 cloves garlic, minced (I used 1 clove of elephant garlic )
(or use some roasted garlic you may have lying about....)
Saute garlic in approx. 1/4 cup vegetable broth....once it begins to soften, add 2 packets of low-sodium soy sauce & 1/4 cup Walden Farms Apricot Fruit Spread and a nice spoonful of Thai Chile Garlic paste (depending on how hot you like it) + a dash of Balsamic vinegar.
Saute until thickened and coats the back of a spoon.... it will thicken upon standing.....
You could also make this with their Orange Marmalade....
But I CAN have Walden Farms' products.....so I came up with this using their Apricot Fruit Spread...
Apricot Glaze
Used it tonite over top of my chicken & broccoli.....YUM!!!!
1-2 cloves garlic, minced (I used 1 clove of elephant garlic )
(or use some roasted garlic you may have lying about....)
Saute garlic in approx. 1/4 cup vegetable broth....once it begins to soften, add 2 packets of low-sodium soy sauce & 1/4 cup Walden Farms Apricot Fruit Spread and a nice spoonful of Thai Chile Garlic paste (depending on how hot you like it) + a dash of Balsamic vinegar.
Saute until thickened and coats the back of a spoon.... it will thicken upon standing.....
You could also make this with their Orange Marmalade....
Quinoa with Fresh Herbs
Serves 6
Ingredients
1 cup quinoa
2 cups water
Fresh herb of your choice (about 1-2 tablespoons; tastes may differ)
Directions
1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Allow quinoa to partially cool
5. Chop or finely slice herb; if using rosemary, first remove leaves from its sprigs.
6. Stir into partially cooled quinoa.
7. Serve warm or chilled.
Nutrition facts: 107 calories; 19 gm carbs; 4 gm pro; 2 gm fat,
Serves 6
Ingredients
1 cup quinoa
2 cups water
Fresh herb of your choice (about 1-2 tablespoons; tastes may differ)
Directions
1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Allow quinoa to partially cool
5. Chop or finely slice herb; if using rosemary, first remove leaves from its sprigs.
6. Stir into partially cooled quinoa.
7. Serve warm or chilled.
Nutrition facts: 107 calories; 19 gm carbs; 4 gm pro; 2 gm fat,
Crazy-Cool Caramel Vanilla Iced Latte
(1 latte - 45 calories, 2g fat, 110mg sodium, 2.5g carbs, 0.5g fiber, 0g sugars, 0.5g protein = 1 Point)
Ingredients:
1 tsp. instant coffee
4 oz. Almond Breeze, Unsweetened Vanilla
1 tsp. Sugar Free Vanilla Caramel Coffee-mate Powder
3 Splenda packets
1 oz. Sugar Free Torani Syrup, Vanilla
Directions:
Place coffee, Splenda and Coffee-mate dry in a 16 oz. glass. Dissolve in 2 oz. of hot water. Add 3 oz. of cold water, Almond Breeze and a cup of crushed ice (or cubes). Top off with Torani Syrup. Stir and enjoy!
(1 latte - 45 calories, 2g fat, 110mg sodium, 2.5g carbs, 0.5g fiber, 0g sugars, 0.5g protein = 1 Point)
Ingredients:
1 tsp. instant coffee
4 oz. Almond Breeze, Unsweetened Vanilla
1 tsp. Sugar Free Vanilla Caramel Coffee-mate Powder
3 Splenda packets
1 oz. Sugar Free Torani Syrup, Vanilla
Directions:
Place coffee, Splenda and Coffee-mate dry in a 16 oz. glass. Dissolve in 2 oz. of hot water. Add 3 oz. of cold water, Almond Breeze and a cup of crushed ice (or cubes). Top off with Torani Syrup. Stir and enjoy!
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