TRIED LADDER STITCH......... It just looks like elastic broke...like it stretched out! What did i do wrong???? Any help anyone can give would be great!!
Gooey Chicken Wings
These are so easy and yummy served with rice. they are messy to eat.
1 1/2 cups boiling water
1/4 cup soy sauce
1 cup white sugar
1/4 teaspoon garlic powder
2 tablespoons cornstarch (to thicken)
1. Mix everything together.
2. Place wings in casserole dish.
3. Pour sauce on top.
4. Bake 350 for 45 minutes (uncovered).
Tangy Green Bean and Olive Salad
..makes a colorful winter-time salad.
1 (14.5 ounces) can green beans, drained
1/2 large red onions, 1/4 inch slices and separated into rings
1 cup sliced stuffed green olives, with brine
lettuce leaves
1. Place green beans and onion slices in a deep dish.
2. Pour olives and olive brine over all.
3. Cover, refrigerate, an marinate at least 3 hours, overnight is better, tossing occasionally.
4. Serve on lettuce leaves.
Chili Parmesan Chicken
2 tablespoons grated parmesan cheese
2 teaspoons chili powder
1 lb small skinless boneless chicken breast halves (4)
1. Mix cheese and chili powder in pie plate.
2. Add chicken; turn to evenly coat all sides.
3. Place chicken on ungreased baking sheet.
4. Bake at 350 for 30 min, or until chicken is cooked through.
Chicken and Black Bean Nachos
1 cup canned black beans
1 cup Velveeta cheese (light)
8 ounces boneless chicken breasts (chopped)
1 cup salsa
1. Place cheese and salsa in a bowl, microwave until melted.
2. Cook chicken in a skillet over medium heat, turning until both sides are slightly golden. Use PAM
3. Chop chicken, add to cheese and salsa mixture.
4. Cook black beans in a small pot over medium heat, stirring occasionally, for 5-10 minutes.
5. Pour chicken, cheese, and salsa into the pot with the black beans.
6. Stir.
7. Serve over tortilla chips or use as dip.
Copycat Applebee's Hot Artichoke and Spinach Dip (low fat)
1 (10 ounces) box frozen chopped spinach, thawed
1 (14 ounces) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese (skim, low fat cheese)
10 ounces prepared alfredo sauce (light)
1 teaspoon minced garlic
4 ounces softened cream cheese (light)
pepper (optional)
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread and enjoy.
1 (10 ounces) box frozen chopped spinach, thawed
1 (14 ounces) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese (skim, low fat cheese)
10 ounces prepared alfredo sauce (light)
1 teaspoon minced garlic
4 ounces softened cream cheese (light)
pepper (optional)
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread and enjoy.
Well I have been knitting today. I have practiced stitches. decreasing and Increasing. I am starting to make blocks for a big afgahn. I am using a awesome purple and green combo. I have taken a picture of it to post it but the picture doesnt do it any justice! I am going to do one more picture to see if it comes out better. I think if it isnt too much of a pain in the ass I will knit different patterns on each block. i say that and then i will not have time or patience for it. Who knows? Maybe i will make this a hot pad or dishrag? You never know about me. I am just doing this one all knitted. Garter stitch.
By the way did anyone see the new maybelline New york foundation. Instant wake up for your skin. The commercial actually says the product has coffee in it to wake up your skin. And pearls to make your skin more radiant!! If i would of known that i would dunk my face in coffee everyday to wake my skin up!!! Ridiculous! I wish i knew who to talk to about commercials like that or even products for that matter.....drink too much caffiene and your skin will look bad (you know too much chocolate whatever..) but smear it on your face....i am done complaining about it...just struck me as odd...
Anyway....i am going to try to make a lace poncho next. anyone have a easy and fast pattern?
I am in some fantastic groups for knitting and spinning. They are very helpful and very active groups! I am watching my parents 2 dogs until wednesday. That means i have 6 dogs and 4 cats in my house right now..I am a little anxiety ridden with all the up and down and sniffing going on...nothing worse than the sniffing! My cats just love to watch me when i knit! They love the needles and yarn movement!!
Well have a great night and keep on knitting!!
By the way did anyone see the new maybelline New york foundation. Instant wake up for your skin. The commercial actually says the product has coffee in it to wake up your skin. And pearls to make your skin more radiant!! If i would of known that i would dunk my face in coffee everyday to wake my skin up!!! Ridiculous! I wish i knew who to talk to about commercials like that or even products for that matter.....drink too much caffiene and your skin will look bad (you know too much chocolate whatever..) but smear it on your face....i am done complaining about it...just struck me as odd...
Anyway....i am going to try to make a lace poncho next. anyone have a easy and fast pattern?
I am in some fantastic groups for knitting and spinning. They are very helpful and very active groups! I am watching my parents 2 dogs until wednesday. That means i have 6 dogs and 4 cats in my house right now..I am a little anxiety ridden with all the up and down and sniffing going on...nothing worse than the sniffing! My cats just love to watch me when i knit! They love the needles and yarn movement!!
Well have a great night and keep on knitting!!
I LOVE POLENTA
Sun Dried Tomato Polenta Cutlets will go well in a lunchbox or picnic basket. Enjoy!
1/2 cup sun-dried tomatoes (about 10, not packed in oil)
1 cup boiling water
1 teaspoon olive oil
1/2 cup minced onions
6 cloves garlic, pressed or minced
1 1/4 teaspoons salt
2/3 cup chopped fresh basil or 2 tablespoons dried basil
2 cups chopped mushrooms
3 cups water
1 1/4 cups cornmeal
2 cups breadcrumbs
1/4 cup finely grated parmesan cheese
1/2 cup loosely packed fresh parsley leaves
3-4 egg whites (3 is enough if using extra large or jumbo eggs)
1. Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
2. In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
3. Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
4. Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
5. In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
6. Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
7. Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
8. Add the mushroom mixture to the polenta and mix well.
9. Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
10. Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
11. When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
12. While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
13. Pour out into a large deep platter.
14. In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
15. Preheat the oven to 400*F.
16. Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
17. This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
18. Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
19. Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
20. With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
Favorite Black Bean Soup I often serve over white rice.
1 tablespoon olive oil
1 medium yellow onions, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon cumin
1/4 teaspoon cayenne
2 (15 ounces) cans black beans, rinsed and drained
2 (14.5 ounces) cans chicken broth
1. Heat oil in a 3-quart saucepan over medium heat.
2. Saute onion and garlic about 5 minutes, until tender.
3. Stir in oregano, thyme, cumin and cayenne.
4. Cook 1 minute.
5. Place 1 can of beans in a blender or food processor and puree until smooth; add chicken broth as needed to make a smooth puree.
6. Add puree, remaining whole beans and remaining broth to saucepan.
7. Bring to a boil, reduce heat and simmer uncovered for 20 to 30 minutes.
8. Thicken with a cornstarch slurry if desired.
1 tablespoon olive oil
1 medium yellow onions, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon cumin
1/4 teaspoon cayenne
2 (15 ounces) cans black beans, rinsed and drained
2 (14.5 ounces) cans chicken broth
1. Heat oil in a 3-quart saucepan over medium heat.
2. Saute onion and garlic about 5 minutes, until tender.
3. Stir in oregano, thyme, cumin and cayenne.
4. Cook 1 minute.
5. Place 1 can of beans in a blender or food processor and puree until smooth; add chicken broth as needed to make a smooth puree.
6. Add puree, remaining whole beans and remaining broth to saucepan.
7. Bring to a boil, reduce heat and simmer uncovered for 20 to 30 minutes.
8. Thicken with a cornstarch slurry if desired.
Lo Cal Creamy Potato Leek Soup
A nice creamy potato leek soup that's lo cal and easy to make.
3 cups water
3 medium leeks
3 medium potatoes
1 tablespoon chicken bouillon granules
1/4 cup nonfat milk
1. Clean leeks and dice (using only the white& green area up to where the leaves get tough).
2. Wash,peel& dice the potatoes.
3. Combine diced vegetables with the 3 cups of water& the chicken boullian in a pot.
4. Bring to a boil.
5. Cover and simmer for 25 minutes.
6. Puree one half of the mixture and then puree the other half (I used the blender).
7. Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk heat and serve
A nice creamy potato leek soup that's lo cal and easy to make.
3 cups water
3 medium leeks
3 medium potatoes
1 tablespoon chicken bouillon granules
1/4 cup nonfat milk
1. Clean leeks and dice (using only the white& green area up to where the leaves get tough).
2. Wash,peel& dice the potatoes.
3. Combine diced vegetables with the 3 cups of water& the chicken boullian in a pot.
4. Bring to a boil.
5. Cover and simmer for 25 minutes.
6. Puree one half of the mixture and then puree the other half (I used the blender).
7. Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk heat and serve
Cinnamon Balls
Amazing, and low fat as well.
3 cups flour
6 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons cinnamon
1. Mix the first three ingredients together.
2. Once mixed then add milk.
3. Take the mixture and knead it on a firm surface.
4. Take 1 tablespoon and roll it into a ball.
5. Roll the ball into the cinnamon.
6. Bake at 450 degrees for 10 minutes.
Amazing, and low fat as well.
3 cups flour
6 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons cinnamon
1. Mix the first three ingredients together.
2. Once mixed then add milk.
3. Take the mixture and knead it on a firm surface.
4. Take 1 tablespoon and roll it into a ball.
5. Roll the ball into the cinnamon.
6. Bake at 450 degrees for 10 minutes.
Roasted Red Pepper Dip
1 (7 ounces) jar roasted red peppers, drained and patted dry
1 (16 ounces) container low-fat sour cream
1 tablespoon chopped fresh basil
1 clove garlic
1/8 teaspoon black pepper
1. Place all ingredients in a blender jar, and process until thoroughly blended.
2. Serve immediately, or store in the refrigerator in an airtight container until ready to use.
3. Serve with assorted fresh cut vegetables.
1 (7 ounces) jar roasted red peppers, drained and patted dry
1 (16 ounces) container low-fat sour cream
1 tablespoon chopped fresh basil
1 clove garlic
1/8 teaspoon black pepper
1. Place all ingredients in a blender jar, and process until thoroughly blended.
2. Serve immediately, or store in the refrigerator in an airtight container until ready to use.
3. Serve with assorted fresh cut vegetables.
Crispy Pesto Parmesan Potatoes
1 1/2 lbs baby red potatoes
1/4 cup basil pesto
parmesan cheese
1. Cut potatoes in half and boil just until tender.
2. Preheat broiler and line a baking sheet with foil.
3. In a large bowl, combine potatoes and pesto and toss to coat.
4. Spread potatoes on baking sheet and sprinkle with Parmesan cheese.
5. Broil for 5 minutes or until potatoes are light brown.
Chocolate Pancakes
A great recipe for breakfast!
1/4 cup flour
1 1/2 teaspoons cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon oil
1 egg white
1/4 cup skim milk
1/4 teaspoon vanilla
1. Sift together dry ingredients.
2. Mix in wet ingredients.
3. Dopr tbsp onto griddle until each side is browned.
A great recipe for breakfast!
1/4 cup flour
1 1/2 teaspoons cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon oil
1 egg white
1/4 cup skim milk
1/4 teaspoon vanilla
1. Sift together dry ingredients.
2. Mix in wet ingredients.
3. Dopr tbsp onto griddle until each side is browned.
Chinese Salad
* 6 ounces red cabbage, finely shredded
* 2 Chinese cabbage leaves, shredded
* 1/4 lb. bean sprouts
* 2 sticks celery, chopped
* 1 piece of cucumber, 2 inch, cut into strips
* 2 Tbs. salad cream
* 1/4 cup plain yogurt
* 1 tsp. soy sauce
* salt and pepper
Place the red cabbage in a bowl and add the Chinese leaves, bean sprouts, celery and cucumber. Mix together the dressing ingredients, with salt and pepper to taste, and add to the vegetables. Mix well and transfer to a serving bowl.
Per serving: calories 59, fat 2.2g, 30% calories from fat, cholesterol 2mg, protein 3.1g, carbohydrates 8.5g, fiber 2.9g, sugar 5.0g, sodium 124mg, diet points 1.3.
* 6 ounces red cabbage, finely shredded
* 2 Chinese cabbage leaves, shredded
* 1/4 lb. bean sprouts
* 2 sticks celery, chopped
* 1 piece of cucumber, 2 inch, cut into strips
* 2 Tbs. salad cream
* 1/4 cup plain yogurt
* 1 tsp. soy sauce
* salt and pepper
Place the red cabbage in a bowl and add the Chinese leaves, bean sprouts, celery and cucumber. Mix together the dressing ingredients, with salt and pepper to taste, and add to the vegetables. Mix well and transfer to a serving bowl.
Per serving: calories 59, fat 2.2g, 30% calories from fat, cholesterol 2mg, protein 3.1g, carbohydrates 8.5g, fiber 2.9g, sugar 5.0g, sodium 124mg, diet points 1.3.
Maryland Crab Soup
High Fiber Recipe
Ingredients:
2 onions, chopped
2 dried red peppers, crumbled
2 cloves garlic, minced or to taste
1 green pepper, chopped
2 potatoes, diced
3 stalks celery, chopped
4 carrots, sliced
6 cups fish stock or bouillon
2 cups fresh or frozen corn
1 pound crab meat kernels or any white fish
Two, 29-ounce cans tomato sauce
1/2 cup Italian parsley, chopped
1 bay leaf
Freshly ground black pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried
Directions:
Cook the onion, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5 to 10 minutes.
Add the remaining stock, tomato sauce, bay leaf, oregano, red peppers, potatoes, and carrots and cook 20 minutes, or until the vegetables are tender.
Stir in the corn, crab meat (white fish) and parsley and simmer 5 minutes.
Serve with ground black pepper to taste.
Servings: 8 - 10
Nutrition information per serving:
Calories: 204
Total Fat: 2g
Fiber: 7g
High Fiber Recipe
Ingredients:
2 onions, chopped
2 dried red peppers, crumbled
2 cloves garlic, minced or to taste
1 green pepper, chopped
2 potatoes, diced
3 stalks celery, chopped
4 carrots, sliced
6 cups fish stock or bouillon
2 cups fresh or frozen corn
1 pound crab meat kernels or any white fish
Two, 29-ounce cans tomato sauce
1/2 cup Italian parsley, chopped
1 bay leaf
Freshly ground black pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried
Directions:
Cook the onion, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5 to 10 minutes.
Add the remaining stock, tomato sauce, bay leaf, oregano, red peppers, potatoes, and carrots and cook 20 minutes, or until the vegetables are tender.
Stir in the corn, crab meat (white fish) and parsley and simmer 5 minutes.
Serve with ground black pepper to taste.
Servings: 8 - 10
Nutrition information per serving:
Calories: 204
Total Fat: 2g
Fiber: 7g
Crispy Peanut Butterscotch Pie
Source: Weight Watchers magazine
1/4 cup creamy peanut butter
1 tablespoon honey
1 1/2 cups oven toasted rice cereal (Rice Krispies)
1 (1 ounce) package butterscotch fat free, sugar free instant pudding mix
1 1 /2 cups frozen fat free whipped topping, thawed and divided
Ground cinnamon (optional)
Additional toasted rice cereal (optional)
Combine peanut butter and honey in a medium microwave safe bowl; microwave at HIGH 30 seconds, stirring until mixture melts. Stir in rice cereal. Press cereal mixture into bottom of an 8-inch round cake pan using wax paper.
Prepare pudding mix according to package directions for pudding, and fold in 1 cup whipped topping. Spoon pudding mixture into prepared pan. Cover and freeze until firm.
Let pie stand at room temperature 15 minutes before serving.
Spoon remaining whipped topping over each serving. Sprinkle with ground cinnamon and additional cereal, if desired.
Yields 6 servings - 3 WW points per serving
Source: Weight Watchers magazine
1/4 cup creamy peanut butter
1 tablespoon honey
1 1/2 cups oven toasted rice cereal (Rice Krispies)
1 (1 ounce) package butterscotch fat free, sugar free instant pudding mix
1 1 /2 cups frozen fat free whipped topping, thawed and divided
Ground cinnamon (optional)
Additional toasted rice cereal (optional)
Combine peanut butter and honey in a medium microwave safe bowl; microwave at HIGH 30 seconds, stirring until mixture melts. Stir in rice cereal. Press cereal mixture into bottom of an 8-inch round cake pan using wax paper.
Prepare pudding mix according to package directions for pudding, and fold in 1 cup whipped topping. Spoon pudding mixture into prepared pan. Cover and freeze until firm.
Let pie stand at room temperature 15 minutes before serving.
Spoon remaining whipped topping over each serving. Sprinkle with ground cinnamon and additional cereal, if desired.
Yields 6 servings - 3 WW points per serving
My suggestion for today....
OK.... I am very excited about this yarn. Now, its not expensive mohair, moda or super expensive. It is a good price and you can make 1 whole scarf (with yarn to spare) from one skein. i use size 15 or 17 knitting needles and it knits up sooooo fast. I use it for inbetween projects when you want a fast, mindless project that turns out nice. It is 5.99 a skien and it is joann's sensations called angel hair. (its on sale online for 4.99)
Check it out. It is so soft and delicious for a less expensive yarn!
Check it out. It is so soft and delicious for a less expensive yarn!
Deli Coleslaw
Low Fat
Ingredients:
2-1/2 cups shredded cabbage
3/4 cup shredded carrots
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1/2 cup fat-free mayonnaise
1 tablespoon white vinegar
Sugar substitute to equal 1 tablespoon sugar
2 teaspoons dried parsley flakes
1/4 teaspoon black pepper
Directions:
In a medium bowl, combine cabbage, carrots, green pepper, red pepper, and onion.
In a small bowl, combine mayonnaise, vinegar, sugar substitute, parsley flakes, and black pepper. Add mayonnaise mixture to cabbage mixture. Mix well to combine.
Cover and refrigerate at least 30 minutes. Gently stir just before serving.
Nutritional information per serving:
Calories: 48
Fiber: 2g
Total fat: 0 g
Sodium: 191mg
Protein: 1g
Total Carbohydrates: 11g
Low Fat
Ingredients:
2-1/2 cups shredded cabbage
3/4 cup shredded carrots
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1/2 cup fat-free mayonnaise
1 tablespoon white vinegar
Sugar substitute to equal 1 tablespoon sugar
2 teaspoons dried parsley flakes
1/4 teaspoon black pepper
Directions:
In a medium bowl, combine cabbage, carrots, green pepper, red pepper, and onion.
In a small bowl, combine mayonnaise, vinegar, sugar substitute, parsley flakes, and black pepper. Add mayonnaise mixture to cabbage mixture. Mix well to combine.
Cover and refrigerate at least 30 minutes. Gently stir just before serving.
Nutritional information per serving:
Calories: 48
Fiber: 2g
Total fat: 0 g
Sodium: 191mg
Protein: 1g
Total Carbohydrates: 11g
Hearty White Bean and Sage Soup
Low Fat
Ingredients:
2 teaspoons olive oil
1/4 cup chopped onion
2 cloves garlic, minced
2 cans (15 ounces) navy beans, drained, divided
2 cans (13 1/2 ounces) lower salt chicken broth
1/2 cup short tube pasta
1 1/2 tablespoons chopped fresh sage
1/4 teaspoon ground black pepper
Directions:
Place sugar, cinnamon, nutmeg, allspice, and salt in a small bowl and stir until well combined. Heat oil in 4-quart sauce pan. Sauté onion and garlic until soft. Add 1 can beans. Press beans into a paste. Add broth. Heat to boil.
Add pasta, sage and pepper. Boil until pasta is just tender. Add remaining can of beans. Simmer 2 minutes.
Recipe makes five, one-cup servings.
Nutrition information per serving:
Calories: 211
Fat: 3g
Protein: 11g
Carbohydrate: 35g
Cholesterol: 0
Sodium: 775mg
Fiber: 8g
Orange Sunshine Smoothie
Low Cal
Ingredients:
1/2 cup orange juice
1/4 cup plain non-fat yogurt
1/2 cup crushed (or cubed) ice
1 tablespoon Splenda
Directions:
Place all ingredients into a blender. Blend at high speed for 30 to 45 seconds.
Makes 1 serving
Nutrition information per serving:
Calories 89
Total Fat 0g
Low Cal
Ingredients:
1/2 cup orange juice
1/4 cup plain non-fat yogurt
1/2 cup crushed (or cubed) ice
1 tablespoon Splenda
Directions:
Place all ingredients into a blender. Blend at high speed for 30 to 45 seconds.
Makes 1 serving
Nutrition information per serving:
Calories 89
Total Fat 0g
Grilled Flank Steak
Low Calorie Recipe
Ingredients:
1/4 cup soy sauce
2 tablespoons fennel seed
1 tablespoon ground ginger
1 teaspoon chili powder
2 cloves garlic
Zest of 1 lemon
1-1/2 pounds flank steak
Directions:
Place soy sauce, spices, garlic and lemon zest in a food processor and blend coarsely. Pour into self-closing plastic bag or glass bowl.
Trim excess fat from flank steak. Place in bag or bowl and marinate in refrigerator for 2 to 24 hours, turning periodically. Rinse meat and pat dry. Grill as desired. Let meat rest 5 minutes; cut diagonally into thin slices.
1 serving
Nutrition information per serving:
Calories: 252
Fat: 12g
Cholesterol: 54mg
Sodium: 687
Carbohydrates: 3g
Fiber: 2 Protein: 33g
Low Calorie Recipe
Ingredients:
1/4 cup soy sauce
2 tablespoons fennel seed
1 tablespoon ground ginger
1 teaspoon chili powder
2 cloves garlic
Zest of 1 lemon
1-1/2 pounds flank steak
Directions:
Place soy sauce, spices, garlic and lemon zest in a food processor and blend coarsely. Pour into self-closing plastic bag or glass bowl.
Trim excess fat from flank steak. Place in bag or bowl and marinate in refrigerator for 2 to 24 hours, turning periodically. Rinse meat and pat dry. Grill as desired. Let meat rest 5 minutes; cut diagonally into thin slices.
1 serving
Nutrition information per serving:
Calories: 252
Fat: 12g
Cholesterol: 54mg
Sodium: 687
Carbohydrates: 3g
Fiber: 2 Protein: 33g
Italian Chicken and Peppers
Low Cal
For a delicious and attractive Italian meal, serve Italian Chicken and Peppers over pasta.
Ingredients:
1 pound boneless, skinless chicken breasts (4 half breasts)
3/4 teaspoon Italian Seasoning
1/4 teaspoon ground black pepper
3 teaspoons olive oil, divided
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/4 teaspoon garlic powder
3 tablespoons balsamic or red wine vinegar
2 teaspoons honey
Directions:
Place chicken breasts between 2 pieces of wax paper or plastic wrap and pound to 1/2-inch thickness. Sprinkle on both sides with Italian seasoning and pepper.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken breasts and cook 4 minutes on each side or until no longer pink in center. Remove to serving dish and keep warm.
Heat remaining 1 teaspoon oil in skillet. Add red and green bell peppers and garlic powder. Cook 3-4 minutes, stirring constantly, or until bell peppers are tender. Spoon over chicken.
Add vinegar and honey to skillet. Cook 1 minute, stirring constantly. Spoon over chicken and bell peppers.
Recipe makes four servings.
Nutrition information per serving:
Calories: 206
Fat: 6g
Cholesterol: 68mg
Sodium: 79mg
Carbohydrates: 9g
Protein: 28g
Low Cal
For a delicious and attractive Italian meal, serve Italian Chicken and Peppers over pasta.
Ingredients:
1 pound boneless, skinless chicken breasts (4 half breasts)
3/4 teaspoon Italian Seasoning
1/4 teaspoon ground black pepper
3 teaspoons olive oil, divided
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/4 teaspoon garlic powder
3 tablespoons balsamic or red wine vinegar
2 teaspoons honey
Directions:
Place chicken breasts between 2 pieces of wax paper or plastic wrap and pound to 1/2-inch thickness. Sprinkle on both sides with Italian seasoning and pepper.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken breasts and cook 4 minutes on each side or until no longer pink in center. Remove to serving dish and keep warm.
Heat remaining 1 teaspoon oil in skillet. Add red and green bell peppers and garlic powder. Cook 3-4 minutes, stirring constantly, or until bell peppers are tender. Spoon over chicken.
Add vinegar and honey to skillet. Cook 1 minute, stirring constantly. Spoon over chicken and bell peppers.
Recipe makes four servings.
Nutrition information per serving:
Calories: 206
Fat: 6g
Cholesterol: 68mg
Sodium: 79mg
Carbohydrates: 9g
Protein: 28g
Mexican Skillet Spaghetti
Low Cal
Ingredients:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
15 ounces tomato sauce
4 cups water
One envelope taco seasoning mix
8 ounces spaghetti, thin, uncooked
1/2 cup fat-free cheddar cheese, shredded
Directions:
In a 12-inch skillet, heat oil over medium heat.
Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.
Stir in tomato sauce, water, and seasoning mix. Bring to a boil.
Add spaghetti. Reduced heat. Simmer covered until spaghetti is tender, 25 minutes.
Sprinkle with cheese.
Recipe makes six servings.
Nutrition information per serving:
Calories: 290
Fat: 2g
Protein: 23g
Carbohydrate: 38g
Cholesterol: 44mg
Sodium: 899
Calories from fat: 8-percent
Low Cal
Ingredients:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
15 ounces tomato sauce
4 cups water
One envelope taco seasoning mix
8 ounces spaghetti, thin, uncooked
1/2 cup fat-free cheddar cheese, shredded
Directions:
In a 12-inch skillet, heat oil over medium heat.
Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.
Stir in tomato sauce, water, and seasoning mix. Bring to a boil.
Add spaghetti. Reduced heat. Simmer covered until spaghetti is tender, 25 minutes.
Sprinkle with cheese.
Recipe makes six servings.
Nutrition information per serving:
Calories: 290
Fat: 2g
Protein: 23g
Carbohydrate: 38g
Cholesterol: 44mg
Sodium: 899
Calories from fat: 8-percent
Potato Tuna Chowder
Ingredients:
2-1/2 cups potatoes - diced
2 cups chicken broth
1/2 cup onions, chopped
1/4 teaspoon sage
1/4 teaspoon paprika
1/8 teaspoon white pepper
1/2 cup carrots, sliced
1/2 cup green beans, canned, drained
1/2 cup celery, sliced
3 cups skim milk
6 ounces tuna in water -- drained and flaked
Directions:
In a large saucepan, combine 1-cup potatoes, chicken broth, and onions. Bring to a boil. Reduce heat and cover. Simmer for ten minutes or until potatoes are tender. Add sage, paprika, and white pepper. Mash potatoes. Add remaining potatoes, carrots, green beans, celery, and milk to mashed potatoes. Bring just to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Add tuna. Simmer five minutes more.
Recipe makes six servings.
Nutrition information per serving:
Calories: 181
Fat: 1g
Protein: 14g
Carbohydrate: 27g
Cholesterol: 11mg
Sodium: 723
Calories from fat: 7-percent
Ingredients:
2-1/2 cups potatoes - diced
2 cups chicken broth
1/2 cup onions, chopped
1/4 teaspoon sage
1/4 teaspoon paprika
1/8 teaspoon white pepper
1/2 cup carrots, sliced
1/2 cup green beans, canned, drained
1/2 cup celery, sliced
3 cups skim milk
6 ounces tuna in water -- drained and flaked
Directions:
In a large saucepan, combine 1-cup potatoes, chicken broth, and onions. Bring to a boil. Reduce heat and cover. Simmer for ten minutes or until potatoes are tender. Add sage, paprika, and white pepper. Mash potatoes. Add remaining potatoes, carrots, green beans, celery, and milk to mashed potatoes. Bring just to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Add tuna. Simmer five minutes more.
Recipe makes six servings.
Nutrition information per serving:
Calories: 181
Fat: 1g
Protein: 14g
Carbohydrate: 27g
Cholesterol: 11mg
Sodium: 723
Calories from fat: 7-percent
Zucchini Parmesan With Lemon
.
Ingredients:
2 lbs. small zucchini
1 tsp. olive oil
1 tsp. lemon peel, grated
2 Tbs. grated Parmesan cheese
1/4 tsp. black pepper, freshly ground
Instructions:
Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.
.
Ingredients:
2 lbs. small zucchini
1 tsp. olive oil
1 tsp. lemon peel, grated
2 Tbs. grated Parmesan cheese
1/4 tsp. black pepper, freshly ground
Instructions:
Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.
Retro Turkey Loaf
Ingredients:
1 Med Red onion, diced
1 Med Green pepper, diced
2 lbs Lean ground turkey breast
1/2 Cup Tomato sauce
1/2 Cup Bread crumbs
1 Lrg Egg white
2 Tbsp Brown mustard
2 Tbsp Olive oil
1 tsp Worcestershire sauce
1 tsp Garlic salt
1/2 tsp Salt
1/2 tsp White pepper
1/4 tsp Cumin
1/2 Cup Catsup
Instructions:
Preheat oven to 400 degrees. Spray baking sheet with nonfat nonstick spray.
Spray nonstick skillet with nonfat nonstick spray. Over medium-high heat, saute onion and bell pepper for 5 minutes or until onions and peppers are soft.
In a large bowl, mix ground turkey breast, onions, peppers, tomato sauce, bread crumbs, egg white, mustard, olive oil, Worcestershire sauce, garlic salt, salt, white pepper, and cumin. Spread mixture into a 5x10 inch loaf on baking sheet.
Spread catsup over top of loaf.
Bake 50 minutes or until meat thermometer inserted in center of loaf registers 180 degrees. Let stand 10 minutes. Serve warm.
Sesame Chicken
Ingredients:
1 (8-ounce) can unsweetened pinapple slices, undrained
1 tbls sesame seeds, toasted
3 tsp honey
1/4 tsp rubbed sage
4 (6-ounce) skinned chiken breast halves
vegetable cooking spray
Instructions:
1.Drain pinapple, reserving 3 tbls juice. Set pinapple aside. Combine reserved pinapple juice, sesame seeds, honey and sage in a small bowl; stir well.
2.Place chicken, skinned side down on rack of a broiler pan that has been coated with cooking spray. Brush chicken with honey mixture. Broil 8 inches from heat 25 minutes, basting often with honey mixture. Turn chicken; broil an additional 15 minutes or until tender.
3.Baste reserved pinapple slices with honey mixture, and broil 5 minutes, turning once. Transfer chicken to a serving platter. Cut pinapple slices in half, and arrange on each chicken breast half.
Ingredients:
1 (8-ounce) can unsweetened pinapple slices, undrained
1 tbls sesame seeds, toasted
3 tsp honey
1/4 tsp rubbed sage
4 (6-ounce) skinned chiken breast halves
vegetable cooking spray
Instructions:
1.Drain pinapple, reserving 3 tbls juice. Set pinapple aside. Combine reserved pinapple juice, sesame seeds, honey and sage in a small bowl; stir well.
2.Place chicken, skinned side down on rack of a broiler pan that has been coated with cooking spray. Brush chicken with honey mixture. Broil 8 inches from heat 25 minutes, basting often with honey mixture. Turn chicken; broil an additional 15 minutes or until tender.
3.Baste reserved pinapple slices with honey mixture, and broil 5 minutes, turning once. Transfer chicken to a serving platter. Cut pinapple slices in half, and arrange on each chicken breast half.
Banana mousse
2 Tbsp low fat (1%) milk
4 tsp sugar (or artificial sweetner)
1 tsp vanilla
1 medium banana, cut in quarters
1 C plain low fat yogurt
8 1/4-inch banana slices
Instructions:
Place milk, sugar, vanilla, and banana in blender.
Process 15 seconds at high speed until smooth.
Pour mixture into a small bowl; fold in yogurt. Chill.
Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.
2 Tbsp low fat (1%) milk
4 tsp sugar (or artificial sweetner)
1 tsp vanilla
1 medium banana, cut in quarters
1 C plain low fat yogurt
8 1/4-inch banana slices
Instructions:
Place milk, sugar, vanilla, and banana in blender.
Process 15 seconds at high speed until smooth.
Pour mixture into a small bowl; fold in yogurt. Chill.
Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.
Ok, well i lost 1 pound. Dont ask me how..cause i am not being good with my eating but i will take it...Both my kids are sick so it makes me want to eat more. Especially since i have to make them breakfast and lunch and snacks. I have been trying to knit. I tried a new pattern ... basketweave. its neat, try it for something new and it knts up fast!
It has to be in multiples of 10 (the cast on stitches)
row 1 knit
row 2 k6 p4
row 3 k4 k6
row 4 k6 p4
row 5 k4 p6
row 6 k6 p4
row 7 knit
row 8 p4 k6
row 9 p6 k4
row 10 p4 k6
row 11 p6 k4
row 12 p4 k6
repeat
Well i posted some new recipes i hope you enjoy them. I made the whipped cream peanut butter mixture and froze it and it tasted just like a peanutbutter cup!!! we all loved it and it is healthy!!
Have a good night and Be good to yourselves!!!!!
It has to be in multiples of 10 (the cast on stitches)
row 1 knit
row 2 k6 p4
row 3 k4 k6
row 4 k6 p4
row 5 k4 p6
row 6 k6 p4
row 7 knit
row 8 p4 k6
row 9 p6 k4
row 10 p4 k6
row 11 p6 k4
row 12 p4 k6
repeat
Well i posted some new recipes i hope you enjoy them. I made the whipped cream peanut butter mixture and froze it and it tasted just like a peanutbutter cup!!! we all loved it and it is healthy!!
Have a good night and Be good to yourselves!!!!!
Sweet and Spice Snack Mix
.
Ingredients:
3 cups lightly sweetened toasted oat squares cereal
3 cups miniature no-salt-added pretzels
2 tablespoons acceptable margarine, melted
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon 1 cup miniature marshmallows or dried fruit bits
Instructions:
Preheat oven to 325º F. In a large plastic bag with a tight-fitting seal, combine oat squares and pretzels. In a small bowl, stir together melted margarine, brown sugar and cinnamon.
Pour over cereal mixture. Seal bag and gently shake mixture until well coated. Transfer to a baking sheet.
Bake, uncovered, for 25 minutes, stirring once or twice. Spread mixture onto paper towels to cool.
Add marshmallows or fruit and stir to mix.
Store at room temperature in an airtight container for up to 2 weeks.
Microwave Method: Prepare recipe as directed above except place cereal mixture in a microwave-safe bowl or casserole dish. Microwave on 100% power (high) for 3 minutes,stirring every minute.
.
Ingredients:
3 cups lightly sweetened toasted oat squares cereal
3 cups miniature no-salt-added pretzels
2 tablespoons acceptable margarine, melted
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon 1 cup miniature marshmallows or dried fruit bits
Instructions:
Preheat oven to 325º F. In a large plastic bag with a tight-fitting seal, combine oat squares and pretzels. In a small bowl, stir together melted margarine, brown sugar and cinnamon.
Pour over cereal mixture. Seal bag and gently shake mixture until well coated. Transfer to a baking sheet.
Bake, uncovered, for 25 minutes, stirring once or twice. Spread mixture onto paper towels to cool.
Add marshmallows or fruit and stir to mix.
Store at room temperature in an airtight container for up to 2 weeks.
Microwave Method: Prepare recipe as directed above except place cereal mixture in a microwave-safe bowl or casserole dish. Microwave on 100% power (high) for 3 minutes,stirring every minute.
Spicy Black Bean Dip
.
Ingredients:
1 can (15 ounces) black beans, undrained
1 teaspoon McCormick Ground Cumin
1 teaspoon Mc Cormick Chili Powder
1/4 teaspoon McCormick Oregano Leaves
1/4 teaspoon McCormick Garlic Salt
1/8-1/4 teaspoon McCormick Ground Red Pepper
1 cup chopped tomatoes
Pita Chips, bagel chips or tortilla chips
Instructions:
Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Combine beans, reserved liquid, Cumin, Chili Powder, Oregano, Garlic Salt and Red Pepper in blender or food processor. Cover and process until beans are coarsely chopped.
Transfer mixture to a small saucepan; cook over medium-low heat 5 minutes, stirring occasionally. Add tomatoes and cook 5 minutes, stirring occasionally. Serve with pita chips, bagel chips or tortilla chips.
.
Ingredients:
1 can (15 ounces) black beans, undrained
1 teaspoon McCormick Ground Cumin
1 teaspoon Mc Cormick Chili Powder
1/4 teaspoon McCormick Oregano Leaves
1/4 teaspoon McCormick Garlic Salt
1/8-1/4 teaspoon McCormick Ground Red Pepper
1 cup chopped tomatoes
Pita Chips, bagel chips or tortilla chips
Instructions:
Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Combine beans, reserved liquid, Cumin, Chili Powder, Oregano, Garlic Salt and Red Pepper in blender or food processor. Cover and process until beans are coarsely chopped.
Transfer mixture to a small saucepan; cook over medium-low heat 5 minutes, stirring occasionally. Add tomatoes and cook 5 minutes, stirring occasionally. Serve with pita chips, bagel chips or tortilla chips.
STUFFED Jalapenos (YUMMY)
12 jalapeno peppers
3 ounces neufchatel cheese, room temperature light cream cheese
1/2 cup low-fat cheddar cheese, shredded
1/4 cup green onions, finely chopped
Instructions:
Carefully cut each jalapeno lengthwise
Under running water, rinse out the seeds and remove the stems and Under running water, rinse out the seeds and remove the stems and veins.
In a small mixing bowl, mix cheeses and onions.
Use a small spoon to stuff each jalapeno half with the cheesemixture.
Bake the peppers in a 350 degree oven for about 15 minutes, or until in a 350 degree oven for about 15 minutes, or until the cheese melts
12 jalapeno peppers
3 ounces neufchatel cheese, room temperature light cream cheese
1/2 cup low-fat cheddar cheese, shredded
1/4 cup green onions, finely chopped
Instructions:
Carefully cut each jalapeno lengthwise
Under running water, rinse out the seeds and remove the stems and Under running water, rinse out the seeds and remove the stems and veins.
In a small mixing bowl, mix cheeses and onions.
Use a small spoon to stuff each jalapeno half with the cheesemixture.
Bake the peppers in a 350 degree oven for about 15 minutes, or until in a 350 degree oven for about 15 minutes, or until the cheese melts
Veggie Pizza Squares
.
Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened (fat free or light)
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
Instructions:
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 3 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
.
Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened (fat free or light)
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
Instructions:
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 3 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
French Onion Soup
Ingredients:
1 Tbsp Soft margarine (i like smart balance)
1 Tbsp Extra virgin olive oil
6 Cups Onions, thinly sliced
2 Cups Dry white wine
6 Cups Beef broth, low sodium
12 slices French bread baguettes, 1/2" thick
1/2 Cup Low-fat swiss cheese, grated
Sliced green onions for garnish
Instructions:
In heavy large pot, over medium heat, melt margarine with oil and add onions; cover and cook until lightly colored, stirring occasionally about 45 minutes.
Add wine, and bring to boil, scraping up any browned bits; cook 5 minutes. Add stock, and bring to simmer. Simmer uncovered 1 ½ hours.
Preheat broiler. On cookie sheet, place baguettes; sprinkle with cheese and broil until cheese melts. Ladle soup in bowls, top with baguettes, and sprinkle with green onions.
Ingredients:
1 Tbsp Soft margarine (i like smart balance)
1 Tbsp Extra virgin olive oil
6 Cups Onions, thinly sliced
2 Cups Dry white wine
6 Cups Beef broth, low sodium
12 slices French bread baguettes, 1/2" thick
1/2 Cup Low-fat swiss cheese, grated
Sliced green onions for garnish
Instructions:
In heavy large pot, over medium heat, melt margarine with oil and add onions; cover and cook until lightly colored, stirring occasionally about 45 minutes.
Add wine, and bring to boil, scraping up any browned bits; cook 5 minutes. Add stock, and bring to simmer. Simmer uncovered 1 ½ hours.
Preheat broiler. On cookie sheet, place baguettes; sprinkle with cheese and broil until cheese melts. Ladle soup in bowls, top with baguettes, and sprinkle with green onions.
Baked Stuffed Onions With Spinach Feta
2 large sweet or Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
Instructions:
Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes.
Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.
Preheat the oven to 350 degrees F.
Chop the reserved centers of the onions. Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese
Fill the onion shells with the spinach mixture. Cover with foil and bake about 25 minutes. Serve hot.
2 large sweet or Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
Instructions:
Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes.
Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.
Preheat the oven to 350 degrees F.
Chop the reserved centers of the onions. Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese
Fill the onion shells with the spinach mixture. Cover with foil and bake about 25 minutes. Serve hot.
CHOC BANANA CAKE
Ingredients:
1 1/2 cups unbleached flour
1/2 tsp. salt
1 1/2 tsps. baking powder
1/2 cup sugar
2 egg whites (or 1/4 cup egg substitute)
1/2 cup fat-free vanilla yogurt
2 Tbsps. butter, melted
3 ripe bananas
1/2 cup miniature chocolate chips
1/2 tsp. cinnamon
Instructions:
Preheat oven to 350 degrees. Coat an 8" x 4" loaf pan with nonstick spray. Combine flour, baking soda, salt, and cinnamon in a medium mixing bowl.
In a large bowl, with an electric mixer, beat sugar and egg whites until fluffy. Blend in yogurt and butter. Mash bananas and blend in. Stir in flour mixture from the other bowl. Fold in chocolate chips.
Pour into loaf pan and bake 50-55 minutes or until a toothpick stuck in the middle of the loaf comes out clean.
Ingredients:
1 1/2 cups unbleached flour
1/2 tsp. salt
1 1/2 tsps. baking powder
1/2 cup sugar
2 egg whites (or 1/4 cup egg substitute)
1/2 cup fat-free vanilla yogurt
2 Tbsps. butter, melted
3 ripe bananas
1/2 cup miniature chocolate chips
1/2 tsp. cinnamon
Instructions:
Preheat oven to 350 degrees. Coat an 8" x 4" loaf pan with nonstick spray. Combine flour, baking soda, salt, and cinnamon in a medium mixing bowl.
In a large bowl, with an electric mixer, beat sugar and egg whites until fluffy. Blend in yogurt and butter. Mash bananas and blend in. Stir in flour mixture from the other bowl. Fold in chocolate chips.
Pour into loaf pan and bake 50-55 minutes or until a toothpick stuck in the middle of the loaf comes out clean.
Ranch Dip
Ingredients:
2 8oz blocks of cream cheese (light)
1 package of Hidden Valley Ranch mix
1 small can of diced green chiles
1 large tomato; seeded and diced
1 10 3/4 oz can of whole kernel corn
1 green pepper; diced
Instructions:
Soften cream cheese in medium mixing bowl. Blend in ranch mix packet.
Drain corn and add to bowl. Mix.
Add diced tomato, green pepper, and green chiles and mix thoroughly.
Refrigerate 30min-1 hr and serve with warmed tortilla chips.
For extra flavor, you can add one of the following:
Ranch dressing (1/4 cup or less)
Shredded cheese (cheddar or mozz)
Black Olives
Red Peppers (sliced)
2 8oz blocks of cream cheese (light)
1 package of Hidden Valley Ranch mix
1 small can of diced green chiles
1 large tomato; seeded and diced
1 10 3/4 oz can of whole kernel corn
1 green pepper; diced
Instructions:
Soften cream cheese in medium mixing bowl. Blend in ranch mix packet.
Drain corn and add to bowl. Mix.
Add diced tomato, green pepper, and green chiles and mix thoroughly.
Refrigerate 30min-1 hr and serve with warmed tortilla chips.
For extra flavor, you can add one of the following:
Ranch dressing (1/4 cup or less)
Shredded cheese (cheddar or mozz)
Black Olives
Red Peppers (sliced)
Lettuce wraps
4 bonless chicken breasts (I use the tenders)
bib, boston or romaine lettuce
carrots (julienned)
can of bamboo shoots
mushrooms (sliced)
yellow pepper sliced
Any veggie or food that you can julienn or will fit in the wrap
KC Masterpiece Honey teriaki
garlic /ginger stir fry combo (its by the chopped garlic christopher ranch is the brand name..i am sure there are other brands...or use fresh ginger and garlic)
Boil a pot of water
Add soy sauce, garlic,Kc sauce
poach chicken in water
Take chicken out and add veggies and blanch for 3-5 minutes
Clean the lettuce and use 1 leaf as your wrap.
put a piece of chicken, veggies in lettuce leaf
roll and dip in sauces (below)
sauce 1
soy sauce
white vinegar or rice vinegar
garlic and ginger
sesame oil
(add honey if u want sweeter)
Second sauce
1 tbs peanutbutter
1 tsp soy sauce
sesame oil
ginger/garlic
rice vinegar to thin out
stir and dip
1 tsp
4 bonless chicken breasts (I use the tenders)
bib, boston or romaine lettuce
carrots (julienned)
can of bamboo shoots
mushrooms (sliced)
yellow pepper sliced
Any veggie or food that you can julienn or will fit in the wrap
KC Masterpiece Honey teriaki
garlic /ginger stir fry combo (its by the chopped garlic christopher ranch is the brand name..i am sure there are other brands...or use fresh ginger and garlic)
Boil a pot of water
Add soy sauce, garlic,Kc sauce
poach chicken in water
Take chicken out and add veggies and blanch for 3-5 minutes
Clean the lettuce and use 1 leaf as your wrap.
put a piece of chicken, veggies in lettuce leaf
roll and dip in sauces (below)
sauce 1
soy sauce
white vinegar or rice vinegar
garlic and ginger
sesame oil
(add honey if u want sweeter)
Second sauce
1 tbs peanutbutter
1 tsp soy sauce
sesame oil
ginger/garlic
rice vinegar to thin out
stir and dip
1 tsp
Ok...Some updates! Well, now I tried to do the felting project the way I thought it would work. As we all know, life plays sick jokes and it didn't work out. So now I have been brainstorming and here I go again...I am going to iron on fusible webbing and shape it how I want and then try to felt it...it might not work and if anyone has tried it let me know how you made out. I am trying to find easier ways to do things with knitting and crafting in general for people with disabilities. I have RA and sometimes my hands don't want to work, but I still want to be "normal" and do "normal" things. So that is my quest in experimenting with different things.
Ok now for the weight thing (I call it a thing cause it seems like a growth of my ass that just wont quit nagging me and being a "PAIN IN THE ASS" I haven't weighed myself in a days! So tomorrow I decided to weigh myself and start watching a little better. I am still eating better wheat bread instead of white,splenda instead of sugar,diet soda...All the changes I made, but I find myself eating a lot of good food! And I don't mean spinach!! I am going to post a recipe that I absolutely love and my husband and I made. They are called lettuce wraps and they are my new favorite thing!
Well I hope this finds all who reads this doing well. Be good to yourselves!!!
Ok now for the weight thing (I call it a thing cause it seems like a growth of my ass that just wont quit nagging me and being a "PAIN IN THE ASS" I haven't weighed myself in a days! So tomorrow I decided to weigh myself and start watching a little better. I am still eating better wheat bread instead of white,splenda instead of sugar,diet soda...All the changes I made, but I find myself eating a lot of good food! And I don't mean spinach!! I am going to post a recipe that I absolutely love and my husband and I made. They are called lettuce wraps and they are my new favorite thing!
Well I hope this finds all who reads this doing well. Be good to yourselves!!!
BIG MAC SAUCE
1 c Miracle Whip (light or fat free)
1/3 c sweet relish
1/4 c French dressing (orange not red) (light or fat free)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
1/3 c sweet relish
1/4 c French dressing (orange not red) (light or fat free)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
Shells tuna and Beans lowfat
Yield: 6 Servings
1 lb Uncooked Medium Shells OR Elbow Macaroni OR other medium pasta shape
12 1/4 oz Chunk light tuna in water drained
16 oz Canned kidney beans OR pinto beans, rinsed and drained
1/2 md Red onion; chopped
1/4 c Chopped parsley (Italian or curly)
1/4 c Chopped ripe black olives
2 tb Red wine vinegar
Salt to taste
1/4 ts Freshly ground black pepper
2 tb Grated Asiago cheese
Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl.
In a small bowl, whisk together vinegar, salt and pepper.
When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate and serve cold
1 lb Uncooked Medium Shells OR Elbow Macaroni OR other medium pasta shape
12 1/4 oz Chunk light tuna in water drained
16 oz Canned kidney beans OR pinto beans, rinsed and drained
1/2 md Red onion; chopped
1/4 c Chopped parsley (Italian or curly)
1/4 c Chopped ripe black olives
2 tb Red wine vinegar
Salt to taste
1/4 ts Freshly ground black pepper
2 tb Grated Asiago cheese
Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl.
In a small bowl, whisk together vinegar, salt and pepper.
When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate and serve cold
Greek salad
4 skinless/boneless chicken breasts
Italian salad dressing (to marinade)
basil
1 tsp olive oil
1/4 cup feta cheese
1 cup tomatoes, diced
4 cups (or more if you like) salad mix of choice
1/4 cup black olives
1/8 cup green bell pepper
1/8 cup red bell pepper
1/8 cup red onion
1 Tbs.(4 Tbs. altogether) Greek Vinaigrette dressing (per salad)
Cut your boneless skinless chicken breasts into strips or cubes and marinate them in Italian salad dressing or balsamic vinaigrette. Sprinkle basil or any additional spices you would like in your marinade. It is best to marinade your chicken overnight but 1-2 hours will also work.
Cut your tomatoes in cubes or however you like and set aside.
Heat a large nonstick pan on med-high. Add 1 tsp. of olive oil to the pan. Drop in the chicken and let cook for about 5 minutes on one side. Turn the chicken over and let cook on the other side for about 5-7 minutes or until completely cooked.
While the heat is still on, add the tomatoes and stir around. When tomatoes have cooked down, approximately 2 minutes throw in 1/8 a cup of feta cheese & stir. When cheese has melted equally divide the mixture to serve over 4 plates with lettuce. Add more feta cheese & Greek salad dressing. Equally divide up the Green pepper, red pepper, red onion, olives, and any additional toppings if you like between the four plates.
Italian salad dressing (to marinade)
basil
1 tsp olive oil
1/4 cup feta cheese
1 cup tomatoes, diced
4 cups (or more if you like) salad mix of choice
1/4 cup black olives
1/8 cup green bell pepper
1/8 cup red bell pepper
1/8 cup red onion
1 Tbs.(4 Tbs. altogether) Greek Vinaigrette dressing (per salad)
Cut your boneless skinless chicken breasts into strips or cubes and marinate them in Italian salad dressing or balsamic vinaigrette. Sprinkle basil or any additional spices you would like in your marinade. It is best to marinade your chicken overnight but 1-2 hours will also work.
Cut your tomatoes in cubes or however you like and set aside.
Heat a large nonstick pan on med-high. Add 1 tsp. of olive oil to the pan. Drop in the chicken and let cook for about 5 minutes on one side. Turn the chicken over and let cook on the other side for about 5-7 minutes or until completely cooked.
While the heat is still on, add the tomatoes and stir around. When tomatoes have cooked down, approximately 2 minutes throw in 1/8 a cup of feta cheese & stir. When cheese has melted equally divide the mixture to serve over 4 plates with lettuce. Add more feta cheese & Greek salad dressing. Equally divide up the Green pepper, red pepper, red onion, olives, and any additional toppings if you like between the four plates.
Nonfat Chocolate Sauce
Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving.
Yield: 8 servings
1/2 cup skim milk
1 tablespoon strong brewed coffee (see note)
1/2 teaspoon cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool.
Use when cool or cover and refrigerate for up to 2 days.
Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving.
Yield: 8 servings
1/2 cup skim milk
1 tablespoon strong brewed coffee (see note)
1/2 teaspoon cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool.
Use when cool or cover and refrigerate for up to 2 days.
Spinach Soup/lentils
Ingredients:
1 cup lentils
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
pinch cayenne, or to taste
1/2 t. oregano
2 bay leaves
1/2 cup bulghar
1/4 cup chopped Italian parsley
1 28-oz. can plum tomatoes, chopped
1 lb. spinach, torn in pieces
Freshly ground black pepper to taste
Method:
Bring the lentils and bouillon to a boil in a large pot and cook 20 minutes, or until they are just barely tender. Add the onions, garlic, seasonings, bulghar, parsley and tomatoes and simmer 20-30 minutes, or until the bulghar is tender. Remove the bay leaves. Put the spinach on top of the soup, cover the pot and simmer just until spinach wilts, about 2 minutes. Stir the spinach into the soup and serve with ground pepper to taste.
Ingredients:
1 cup lentils
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
pinch cayenne, or to taste
1/2 t. oregano
2 bay leaves
1/2 cup bulghar
1/4 cup chopped Italian parsley
1 28-oz. can plum tomatoes, chopped
1 lb. spinach, torn in pieces
Freshly ground black pepper to taste
Method:
Bring the lentils and bouillon to a boil in a large pot and cook 20 minutes, or until they are just barely tender. Add the onions, garlic, seasonings, bulghar, parsley and tomatoes and simmer 20-30 minutes, or until the bulghar is tender. Remove the bay leaves. Put the spinach on top of the soup, cover the pot and simmer just until spinach wilts, about 2 minutes. Stir the spinach into the soup and serve with ground pepper to taste.
.
LASGNA ROLLS WITH SPINACH AND RICOTTA
8 lasagna noodles
1/3 cup egg beaters
2 10-ounce packages frozen chopped spinach, cooked according to
package directions, and squeezed dry
8 oz. fat-free ricotta cheese (or a rather dry fat-free cottage cheese as opposed to one that is very creamy)
1/4 cup fat-free Parmesan cheese
3 cloves garlic, minced
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
1/2 tsp salt
Cook lasagna noodles according to package directions. Be careful not
to overcook - they must be firm to hold their shape when you roll
them. Cover with cold water to stop the cooking. When cool enough to
handle, remove noodles from the water, lay out on clean towel, and
cover with another towel until you're ready to fill them.
In a large bowl, combine the egg substitute, spinach, fat-free
ricotta, fat-free Parmesan, garlic, pepper, nutmeg. Divide into 8 equal portions (approximately 1/2 cup each)
onto a sheet of waxed paper.
Then lay a noodle on your work surface with short end facing you.
Spread one portion of the filling down the center, and roll it
up. Place seam side down in an 8"x 8" baking pan that has been lightly
sprayed with Pam and wiped over with a paper towel. Repeat with the
rest of the noodles and filling. The eight noodles fit nicely into
that size pan.
Cover with sauce and sprinkle cheese and bake 350 for 30 minutes covered
LASGNA ROLLS WITH SPINACH AND RICOTTA
8 lasagna noodles
1/3 cup egg beaters
2 10-ounce packages frozen chopped spinach, cooked according to
package directions, and squeezed dry
8 oz. fat-free ricotta cheese (or a rather dry fat-free cottage cheese as opposed to one that is very creamy)
1/4 cup fat-free Parmesan cheese
3 cloves garlic, minced
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
1/2 tsp salt
Cook lasagna noodles according to package directions. Be careful not
to overcook - they must be firm to hold their shape when you roll
them. Cover with cold water to stop the cooking. When cool enough to
handle, remove noodles from the water, lay out on clean towel, and
cover with another towel until you're ready to fill them.
In a large bowl, combine the egg substitute, spinach, fat-free
ricotta, fat-free Parmesan, garlic, pepper, nutmeg. Divide into 8 equal portions (approximately 1/2 cup each)
onto a sheet of waxed paper.
Then lay a noodle on your work surface with short end facing you.
Spread one portion of the filling down the center, and roll it
up. Place seam side down in an 8"x 8" baking pan that has been lightly
sprayed with Pam and wiped over with a paper towel. Repeat with the
rest of the noodles and filling. The eight noodles fit nicely into
that size pan.
Cover with sauce and sprinkle cheese and bake 350 for 30 minutes covered
Mushroom Cheese Roll Ups
1 lg loaf of whole wheat sliced sandwich bread
2 packages of ff cream cheese (softened to room temp)
3 lg cloves garlic (finley chopped)
2 cans mushrooms (chopped finely)
Trim crusts of the slices of bread. Flatten slices of bread with rolling
pin.
Cream the cheese and add garlic and mushrooms. You can also add some
finely chopped onion if you like. Spread about 1 heaping tablespoon on each
slice and roll up. Secure with toothpick.
Heat oven to 350 and toast roll ups until golden brown and heated through.
You can also make these ahead of time by freezing them on cookie sheets
(if you cover the cookie sheet with was paper it will prevent them from
sticking to pan)and then storing them frozen in an air tight
container. Thaw for about 1/2 hour before warming.
HONEY MUSTARD PRETZELS
Mix together:
2 TB honey
1/4 cup soy sauce, tamari, or shoyu (I used lite salt and a mixture of all 3)
1-2 TB Angostura Worcestershire Sauce (I hope that's the vegan one - the
ingredients sound like it)
1/2 tsp dry mustard powder (I used hot oriental style)
1/2 tsp ground ginger root (powdered) (Can be eliminated if you don't have
any)
1 tsp. garlic powder (or more to taste)
dash of ground sea salt, if desired
2 TB non-fat honey mustard salad dressing (can be left out if you don't
have any) *see note below
Spread 1 - 1 1/2 lbs. nonfat pretzel sticks or twists in 9" X 13" baking pan
or a large jelly roll pan (cookie sheet with sides). Dribble mixture over
pretzels. Bake for 1 hour at 275 degrees, turning every 15 minutes with a
flat spatula. If you want them spicier, sprinkle on 1/4 tsp more of the
mustard, ginger and/or garlic powder just before removing from the oven.
Let cool, then remove right away and continue cooling on waxed paper. The
honey coating will make them stick to the pan if you don't remove them
before they completely cool. When cool, store in an airtight container.
Mix together:
2 TB honey
1/4 cup soy sauce, tamari, or shoyu (I used lite salt and a mixture of all 3)
1-2 TB Angostura Worcestershire Sauce (I hope that's the vegan one - the
ingredients sound like it)
1/2 tsp dry mustard powder (I used hot oriental style)
1/2 tsp ground ginger root (powdered) (Can be eliminated if you don't have
any)
1 tsp. garlic powder (or more to taste)
dash of ground sea salt, if desired
2 TB non-fat honey mustard salad dressing (can be left out if you don't
have any) *see note below
Spread 1 - 1 1/2 lbs. nonfat pretzel sticks or twists in 9" X 13" baking pan
or a large jelly roll pan (cookie sheet with sides). Dribble mixture over
pretzels. Bake for 1 hour at 275 degrees, turning every 15 minutes with a
flat spatula. If you want them spicier, sprinkle on 1/4 tsp more of the
mustard, ginger and/or garlic powder just before removing from the oven.
Let cool, then remove right away and continue cooling on waxed paper. The
honey coating will make them stick to the pan if you don't remove them
before they completely cool. When cool, store in an airtight container.
Crispy Potato Skin Snacks
4 (8oz) baking potatoes
1.5 T chili powder
2 t paprika
1 t gr. cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t dried oregano
1/4 t salt
1/4 t ground red pepper
butter-flavored vegetable cooking spray
1/2 c (2oz) finely shredded fatfree sharp cheddar cheese
Scrub potatoes; prick each several times with a fork. Bake at 400 for
45 minutes or until done.
Combine chili powder and next 7 ingredients, stirring well; set aside.
Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving
1/4-inch-thick shells. Reserve potato pulp for another use. Cut each
potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle
evenly with chili powder and cheese. Bake at 400 for 10 minutes or
until crisp. Store in an airtight container. Yeild 32 snacks (21
calories each).
4 (8oz) baking potatoes
1.5 T chili powder
2 t paprika
1 t gr. cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t dried oregano
1/4 t salt
1/4 t ground red pepper
butter-flavored vegetable cooking spray
1/2 c (2oz) finely shredded fatfree sharp cheddar cheese
Scrub potatoes; prick each several times with a fork. Bake at 400 for
45 minutes or until done.
Combine chili powder and next 7 ingredients, stirring well; set aside.
Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving
1/4-inch-thick shells. Reserve potato pulp for another use. Cut each
potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle
evenly with chili powder and cheese. Bake at 400 for 10 minutes or
until crisp. Store in an airtight container. Yeild 32 snacks (21
calories each).
Chickpea Crunchies
2 cups cooked chickpeas, drained well and blotted dry
1/2 teaspoon each of the following seasonings:
salt (if you used canned beans reduce or eliminate the salt)
freshly ground black pepper
ground cumin
ground coriander
1/4 teaspoon cayenne pepper
1. Preheat oven to 400 degrees F
2. Toss the chickpeas with seasonings and spread on a nonstick baking
sheet and bake for 30-40 minutes or until golden brown and crisp.
Makes about 1 1/4 cups (serves 4)
2 cups cooked chickpeas, drained well and blotted dry
1/2 teaspoon each of the following seasonings:
salt (if you used canned beans reduce or eliminate the salt)
freshly ground black pepper
ground cumin
ground coriander
1/4 teaspoon cayenne pepper
1. Preheat oven to 400 degrees F
2. Toss the chickpeas with seasonings and spread on a nonstick baking
sheet and bake for 30-40 minutes or until golden brown and crisp.
Makes about 1 1/4 cups (serves 4)
project
Hi I am experimenting with a project. I don't know if it is going to come out right but i am anxious to see. I crocheted a single chain of wool yarn (skein) I am going to coil it up and sew it and try to felt it...Sounds harder or odder than I am doing but if it works I can make beds for my foster cats and dogs easier than knitting it up...Or at least I hope so.....I am going to post a picture before and after..Unless it turns out really bad..... :) make it a good night!!
Fajita Stew
* 2-1/2 lbs. boneless beef top round steak
* 1 onion, chopped
* 2 cloves garlic, minced
* 14 oz. can diced tomatoes, undrained
* 1 oz. envelope fajita seasoning mix, or 2 Tbsp. Homemade Fajita Mix
* 1 red bell pepper, cut into 1" pieces
* 1 green bell pepper, cut into 1" pieces
* 1/4 cup flour
* 1/4 cup water
PREPARATION:
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix (either purchased or your own homemade) and undrained tomatoes and pour over beef.
Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.
Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings
* 1 onion, chopped
* 2 cloves garlic, minced
* 14 oz. can diced tomatoes, undrained
* 1 oz. envelope fajita seasoning mix, or 2 Tbsp. Homemade Fajita Mix
* 1 red bell pepper, cut into 1" pieces
* 1 green bell pepper, cut into 1" pieces
* 1/4 cup flour
* 1/4 cup water
PREPARATION:
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix (either purchased or your own homemade) and undrained tomatoes and pour over beef.
Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.
Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings
Zucchini Risotto
INGREDIENTS:
* 7 cups vegetable or chicken stock
* 1 tablespoon butter
* 1 medium onion, chopped
* 2 cups Arborio rice, uncooked
* 1/2 medium zucchini, thinly sliced with a vegetable peeler
* 10 sun-dried tomatoes, softened and chopped
* 1 teaspoon dried thyme, crushed
* 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
* chopped fresh basil leaves, or to taste (optional)
* freshly ground black pepper to taste
DIRECTIONS:
1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and enjoy!
INGREDIENTS:
* 7 cups vegetable or chicken stock
* 1 tablespoon butter
* 1 medium onion, chopped
* 2 cups Arborio rice, uncooked
* 1/2 medium zucchini, thinly sliced with a vegetable peeler
* 10 sun-dried tomatoes, softened and chopped
* 1 teaspoon dried thyme, crushed
* 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
* chopped fresh basil leaves, or to taste (optional)
* freshly ground black pepper to taste
DIRECTIONS:
1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and enjoy!
Turkey Burritos
INGREDIENTS:
* 1 pound ground turkey
* 2 (7 ounce) cans hot tomato sauce
* 1 (15.25 ounce) can whole kernel corn, drained
* 1/2 small onion, diced
* 1 (16 ounce) can fat-free refried beans
* 1 (16 ounce) container fat free sour cream
* 3/4 cup shredded reduced-fat Cheddar cheese
* 6 (10 inch) flour tortillas
DIRECTIONS:
1. In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
2. In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.
INGREDIENTS:
* 1 pound ground turkey
* 2 (7 ounce) cans hot tomato sauce
* 1 (15.25 ounce) can whole kernel corn, drained
* 1/2 small onion, diced
* 1 (16 ounce) can fat-free refried beans
* 1 (16 ounce) container fat free sour cream
* 3/4 cup shredded reduced-fat Cheddar cheese
* 6 (10 inch) flour tortillas
DIRECTIONS:
1. In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
2. In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.
Chicken murphey
INGREDIENTS:
* 1 pound skinless, boneless chicken breast halves - cut into cubes
* 1 cup all-purpose flour
* 4 tablespoons olive oil
* 1 large onion, diced
* 1 pound Italian sausage, cut into 1/2 inch pieces
* 4 large potatoes
* 1 cup white wine
* 1 teaspoon distilled white vinegar
* 1 cup water
* 1 cup sliced hot cherry peppers
* 1 pound angel hair pasta
DIRECTIONS:
1. Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
2. In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
3. Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
4. In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
5. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.
* 1 pound skinless, boneless chicken breast halves - cut into cubes
* 1 cup all-purpose flour
* 4 tablespoons olive oil
* 1 large onion, diced
* 1 pound Italian sausage, cut into 1/2 inch pieces
* 4 large potatoes
* 1 cup white wine
* 1 teaspoon distilled white vinegar
* 1 cup water
* 1 cup sliced hot cherry peppers
* 1 pound angel hair pasta
DIRECTIONS:
1. Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
2. In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
3. Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
4. In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
5. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.
bbq chicken pizza
* 3 boneless chicken breast halves, cooked and cubed
* 1 cup hickory flavored barbecue sauce
* 1 tablespoon honey
* 1 teaspoon molasses
* 1/3 cup brown sugar
* 1/2 bunch fresh cilantro, chopped
* 1 (12 inch) pre-baked pizza crust
* 1 cup smoked Gouda cheese, shredded
* 1 cup thinly sliced red onion
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
* 1 cup hickory flavored barbecue sauce
* 1 tablespoon honey
* 1 teaspoon molasses
* 1/3 cup brown sugar
* 1/2 bunch fresh cilantro, chopped
* 1 (12 inch) pre-baked pizza crust
* 1 cup smoked Gouda cheese, shredded
* 1 cup thinly sliced red onion
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
Baked Bean Burritos
INGREDIENTS:
* 2 (16 ounce) cans baked beans, undrained
* 1 tablespoon chopped canned chipotle chilies with some of the adobo sauce
* 1 1/2 teaspoons ground cumin
* 1 1/2 cups sliced green onions
* 1/3 cup chopped cilantro leaves
* 6 (10 inch) flour tortillas, warmed
* 1 1/2 cups shredded Monterey Jack cheese
* 3 cups shredded iceberg lettuce
* Prepared salsa and guacamole (optional)
* 4 sprigs cilantro sprigs (optional)
DIRECTIONS:
1. In a large saucepan, heat the beans, chipotles and cumin over medium heat, stirring occasionally, until simmering. Stir in the green onions and chopped cilantro; continue to simmer 2 minutes.
2. To assemble, spoon about 1/2 cup bean mixture on center of each tortilla. Top with equal amounts of the cheese and lettuce. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.
3. Serve with the salsa and guacamole and garnish with the cilantro sprigs, if desired.
ASIAN WRAPS
INGREDIENTS:
* 1 pound ground turkey
* 1 tablespoon light soy sauce
* 1 teaspoon minced garlic
* 2 teaspoons minced fresh ginger root
*
* 1 cup brown rice
* 1 cup water
* 16 large lettuce leaves
* 1 cup shredded carrots
* 1 cup green onions, thinly sliced
* 1 cup sliced red bell pepper
* 1 cup sliced radishes
*
* 1/3 cup light soy sauce
* 1/3 cup water
* 3 tablespoons fresh lemon juice
* 2 teaspoons minced garlic
* 1 tablespoon minced fresh ginger root
* 1 teaspoon sugar
DIRECTIONS:
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
INGREDIENTS:
* 1 pound ground turkey
* 1 tablespoon light soy sauce
* 1 teaspoon minced garlic
* 2 teaspoons minced fresh ginger root
*
* 1 cup brown rice
* 1 cup water
* 16 large lettuce leaves
* 1 cup shredded carrots
* 1 cup green onions, thinly sliced
* 1 cup sliced red bell pepper
* 1 cup sliced radishes
*
* 1/3 cup light soy sauce
* 1/3 cup water
* 3 tablespoons fresh lemon juice
* 2 teaspoons minced garlic
* 1 tablespoon minced fresh ginger root
* 1 teaspoon sugar
DIRECTIONS:
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
Skinny Roasted Garlic Mashed Potatoes
Ingredients
1 garlic bulb, unpeeled
splash of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
salt to taste
freshly ground black pepper
Cooking Instructions
1. Preheat the oven to 350°F.
2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
3. Remove from the oven and let cool.
4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
5. Bring the stock to a boil, and turn down to a simmer.
6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
8. Adjust the salt and pepper to taste.
Vanilla Float
Ingredients
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1 cup seltzer water
1 scoop low-fat vanilla ice cream or ice milk
Cooking Instructions
1. Pour the milk and vanilla into a tall glass and stir together.
2. Add the seltzer water.
3. Place the glass on a saucer to catch any overflow. Add the ice cream.
Ingredients
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1 cup seltzer water
1 scoop low-fat vanilla ice cream or ice milk
Cooking Instructions
1. Pour the milk and vanilla into a tall glass and stir together.
2. Add the seltzer water.
3. Place the glass on a saucer to catch any overflow. Add the ice cream.
Vegetarian Risotto with Fresh Broccoli Florets
Ingredients
about 4 cups vegetable stock, or vegetable broth
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1 cup fresh broccoli florets
Cooking Instructions
1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent.
3. Add the rice to the onion mixture and stir.
4. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
5. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
6. While the risotto is cooking, steam the broccoli florets in boiling salted water for 2 minutes. Drain.
7. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and the broccoli florets. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
8. Divide the risotto into serving dishes and sprinkle with Parmesan cheese.
olive tapenade
Ingredients
2 tablespoons pitted and finely chopped green or black olives
1 teaspoon capers
3 1/2 teaspoons extra virgin olive oil
freshly ground black pepper
12 French bread slices
2 cloves garlic
Cooking Instructions
1. Mash the olives, capers, 1/2 teaspoon extra virgin olive oil and pepper together.
2. Toast the bread on both sides in a toaster oven, under the broiler or on the grill.
3. While the toasted slices are still warm, rub them with garlic and drizzle them with the remaining olive oil on one side.
4. Put a dab of the olive mixture on each slice of bruschetta.
2 tablespoons pitted and finely chopped green or black olives
1 teaspoon capers
3 1/2 teaspoons extra virgin olive oil
freshly ground black pepper
12 French bread slices
2 cloves garlic
Cooking Instructions
1. Mash the olives, capers, 1/2 teaspoon extra virgin olive oil and pepper together.
2. Toast the bread on both sides in a toaster oven, under the broiler or on the grill.
3. While the toasted slices are still warm, rub them with garlic and drizzle them with the remaining olive oil on one side.
4. Put a dab of the olive mixture on each slice of bruschetta.
Baked Chicken Breast with Honey Mustard Sauce
Honey mustard sauces go well with many dishes.
Ingredients:
4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 TBS fresh lemon juice
2 ½ TBS honey
2 TBS Dijon mustard
¼ cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
salt and pepper to taste
Directions:
1. Preheat oven to 375. Place chicken breasts in baking dish. Season with salt and pepper and cover. Bake for about 30 minutes, or until done.
2. While chicken is baking, bring salted water to a boil to cook spinach.
3. While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey, and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.
4. Add apricots and cook on high for another 5 minutes. When sauce is done add chopped walnuts, parsley, salt and pepper.
5. Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper. Divide spinach between 4 plates. Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.
Serves 4
Healthy Cooking Tips: Make sure you cover the chicken when baking so it doesn’t dry out. It is also important to not over cook the chicken. So, it is best to start checking it after about 20 minutes. The center of the breast should read 160 with an instant reading thermometer, and the juices run clear. Do not over cook the breasts, as the flavor will greatly be compromised. By slicing the chicken and laying on the bed of spinach it gives you more surface for the sauce to coat, blending the flavors of the sauce, spinach and chicken.
Honey mustard sauces go well with many dishes.
Ingredients:
4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 TBS fresh lemon juice
2 ½ TBS honey
2 TBS Dijon mustard
¼ cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
salt and pepper to taste
Directions:
1. Preheat oven to 375. Place chicken breasts in baking dish. Season with salt and pepper and cover. Bake for about 30 minutes, or until done.
2. While chicken is baking, bring salted water to a boil to cook spinach.
3. While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey, and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.
4. Add apricots and cook on high for another 5 minutes. When sauce is done add chopped walnuts, parsley, salt and pepper.
5. Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper. Divide spinach between 4 plates. Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.
Serves 4
Healthy Cooking Tips: Make sure you cover the chicken when baking so it doesn’t dry out. It is also important to not over cook the chicken. So, it is best to start checking it after about 20 minutes. The center of the breast should read 160 with an instant reading thermometer, and the juices run clear. Do not over cook the breasts, as the flavor will greatly be compromised. By slicing the chicken and laying on the bed of spinach it gives you more surface for the sauce to coat, blending the flavors of the sauce, spinach and chicken.
Hey all! How are you guys doing? Hows everyones eating doing? I am doing ok but not great. I have to regroup. I keep on saying that but I dont start. I posted some recipes tonight. Most are breakfast. Take one day this weekend and make a nice breakfast for your family,kids, husband...whoever. We never seem to take enough time to enjoy the things and people who are important to us. Talking while eating is relaxing and helps the kids open up a little more. or just use it as a way to start the crazy day we all seem to have. Take care of the ones who mean the most to you. Everyone have a great Saturday!! Be good to yourselves.....
VERY LOWFAT BROWNIES
INGREDIENTS:
* 1/2 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1 cup firmly packed light brown sugar
* 3/4 cup cocoa powder
* 1/2 tsp baking powder
* 1/4 tsp salt
* 1 egg or 2 egg whites
* 1 tsp vanilla extract
* 1/4 cup unsweetened applesauce
* 1/4 cup reduced-fat sour cream
* 1/4 cup fat-free milk
PREPARATION:
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonfat cooking spray.
In a medium bowl, stir together flour, sugar, cocoa, baking powder and salt.
In a large bowl, lightly beat egg if using, or place egg whites in bowl.
Add vanilla, applesauce, sour cream and milk. Whisk until well blended. Add dry ingredients and mix until just moist.
Empty batter into pan and bake for 25-30 minutes. The center should still be slightly soft. Cool in pan for a few minutes and continue to cool on a wire rack.
Makes 16 brownies.
Per Serving: Calories 111, Calories from Fat 13, Total Fat 1.5g (sat 0.7g), Cholesterol 14mg, Sodium 66mg, Carbohydrate 22.1g, Fiber 1.9g, Protein 2.3g
INGREDIENTS:
* 1/2 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1 cup firmly packed light brown sugar
* 3/4 cup cocoa powder
* 1/2 tsp baking powder
* 1/4 tsp salt
* 1 egg or 2 egg whites
* 1 tsp vanilla extract
* 1/4 cup unsweetened applesauce
* 1/4 cup reduced-fat sour cream
* 1/4 cup fat-free milk
PREPARATION:
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonfat cooking spray.
In a medium bowl, stir together flour, sugar, cocoa, baking powder and salt.
In a large bowl, lightly beat egg if using, or place egg whites in bowl.
Add vanilla, applesauce, sour cream and milk. Whisk until well blended. Add dry ingredients and mix until just moist.
Empty batter into pan and bake for 25-30 minutes. The center should still be slightly soft. Cool in pan for a few minutes and continue to cool on a wire rack.
Makes 16 brownies.
Per Serving: Calories 111, Calories from Fat 13, Total Fat 1.5g (sat 0.7g), Cholesterol 14mg, Sodium 66mg, Carbohydrate 22.1g, Fiber 1.9g, Protein 2.3g
Low-Fat Breakfast Scones
* 1/2 cup non-fat vanilla yogurt
* 1/2 cup non-fat sour cream
* 1 tsp vanilla extract
* 1 tsp lemon juice
* 2 cups flour
* 1/4 cup + 3 tsp granulated sugar
* 2 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp salt
* 3-4 Tbsp chilled low fat margarine
Wisk together the yogurt, sour cream, lemon juice and vanilla. Set aside.
Preheat oven to 400 Deg.
Prepare baking sheet by sparying lightly with vegetable oil.
In a large bowl:
Combine the flour, sugar, baking powder, soda and salt.
Cut in the margarine until the mixture resembles course meal.
Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough.
Knead the dough on a lightly floured surface just until it can be shaped. DO NOT OVERWORK THE DOUGH, the scones will be tough. The dough should be light and moist.
Place the dough on the baking sheet.
Dust the top of the dough with 1 tsp sugar and pat the dough into an 8"-10" round. Cut "to," not "through" the dough to mark 12 wedges.
Dust the scones with 2 tsp sugar before baking.
Bake the scones 20 minutes at 400 Deg.
Serve promptly with fruit jam or honey.
You can add fillers (raisins, fruit pieces, etc.) or press nuts (almonds, pecans, etc.) onto the top before baking. A family favorite!
* 1/2 cup non-fat vanilla yogurt
* 1/2 cup non-fat sour cream
* 1 tsp vanilla extract
* 1 tsp lemon juice
* 2 cups flour
* 1/4 cup + 3 tsp granulated sugar
* 2 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp salt
* 3-4 Tbsp chilled low fat margarine
Wisk together the yogurt, sour cream, lemon juice and vanilla. Set aside.
Preheat oven to 400 Deg.
Prepare baking sheet by sparying lightly with vegetable oil.
In a large bowl:
Combine the flour, sugar, baking powder, soda and salt.
Cut in the margarine until the mixture resembles course meal.
Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough.
Knead the dough on a lightly floured surface just until it can be shaped. DO NOT OVERWORK THE DOUGH, the scones will be tough. The dough should be light and moist.
Place the dough on the baking sheet.
Dust the top of the dough with 1 tsp sugar and pat the dough into an 8"-10" round. Cut "to," not "through" the dough to mark 12 wedges.
Dust the scones with 2 tsp sugar before baking.
Bake the scones 20 minutes at 400 Deg.
Serve promptly with fruit jam or honey.
You can add fillers (raisins, fruit pieces, etc.) or press nuts (almonds, pecans, etc.) onto the top before baking. A family favorite!
ORaNGe FRENCHToaSt (Lowfat)
1/4 cup fresh orange juice
2 large egg whites
1/2 teaspoon pure vanilla extract
6 slices day-old French bread, cut 1-inch thick
1 tablespoon powdered sugar
1 medium orange, peeled and cut into 6 wedges
Preheat oven to 350°F. Prepare a cookie sheet with nonstick pan spray.
Beat the orange juice, egg whites, and vanilla together in a large bowl. Dip the bread slices on both sides and place them on the prepared cookie sheet. Spoon any remaining juice mixture over the slices. Bake for 15 to 17 minutes, or until golden brown, turning once after 8 minutes. Serve hot, sprinkled with powdered sugar and garnished with orange wedges.
1/4 cup fresh orange juice
2 large egg whites
1/2 teaspoon pure vanilla extract
6 slices day-old French bread, cut 1-inch thick
1 tablespoon powdered sugar
1 medium orange, peeled and cut into 6 wedges
Preheat oven to 350°F. Prepare a cookie sheet with nonstick pan spray.
Beat the orange juice, egg whites, and vanilla together in a large bowl. Dip the bread slices on both sides and place them on the prepared cookie sheet. Spoon any remaining juice mixture over the slices. Bake for 15 to 17 minutes, or until golden brown, turning once after 8 minutes. Serve hot, sprinkled with powdered sugar and garnished with orange wedges.
This weekend, take time to relax and linger over breakfast with your family. These healthy omelettes are easy to fix and will help get your weekend started on the right foot.
Florentine omelette
2 eggs (I would use eggbeaters)
2 egg whites
3 tablespoons water
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
8 ounces mushrooms, sliced
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 ounces (2 packed cups) spinach leaves, chopped
3/4 cup (3 ounces) shredded low-fat mozzarella cheese
1. Preheat the oven to 200. Coat a baking sheet with cooking spray.
2. In a medium bowl, whisk together the eggs, egg whites, water, Italian seasoning and salt.
3. Coat a large, nonstick skillet with cooking spray and place over medium-high heat. Add the mushrooms, onion, pepper and garlic and cook, stirring often for 4 minutes, or until the pepper starts to soften. Add the spinach and cook for 1 minute, or until the spinach is wilted. Place in a small bowl and cover.
4. Wipe the skillet with a paper towel. Coat with cooking spray and place over medium heat. Pour in half of the egg mixture. Cook for 4 minutes, or until set. Sprinkle with half of the reserve vegetable mixture and half the cheese. Cover and cook for 2 minutes, or until the cheese melts. Using a spatula, fold the egg mixture in half. Place on the prepared baking sheet and place in the oven to keep warm.
5. Coat the skillet with cooking spray. Repeat with the remaining egg mixture, vegetable mixture and cheese to cook another omelette. To serve, cut each omelette in half.
Florentine omelette
2 eggs (I would use eggbeaters)
2 egg whites
3 tablespoons water
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
8 ounces mushrooms, sliced
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 ounces (2 packed cups) spinach leaves, chopped
3/4 cup (3 ounces) shredded low-fat mozzarella cheese
1. Preheat the oven to 200. Coat a baking sheet with cooking spray.
2. In a medium bowl, whisk together the eggs, egg whites, water, Italian seasoning and salt.
3. Coat a large, nonstick skillet with cooking spray and place over medium-high heat. Add the mushrooms, onion, pepper and garlic and cook, stirring often for 4 minutes, or until the pepper starts to soften. Add the spinach and cook for 1 minute, or until the spinach is wilted. Place in a small bowl and cover.
4. Wipe the skillet with a paper towel. Coat with cooking spray and place over medium heat. Pour in half of the egg mixture. Cook for 4 minutes, or until set. Sprinkle with half of the reserve vegetable mixture and half the cheese. Cover and cook for 2 minutes, or until the cheese melts. Using a spatula, fold the egg mixture in half. Place on the prepared baking sheet and place in the oven to keep warm.
5. Coat the skillet with cooking spray. Repeat with the remaining egg mixture, vegetable mixture and cheese to cook another omelette. To serve, cut each omelette in half.
This weekend, put the cereal dishes aside and treat your family to a warm stack of pancakes. Not only is this low-fat recipe good comfort food, but it’s also a healthy and delicious way to start the day. These pancakes are so light and tasty, your family will be requesting them morning, noon and night. Enjoy!
banana-pecan pancakes
*
* 1 cup wheat flour
* 1/2 cup yellow cornmeal
* 1/4 cup oat bran
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 cups low-fat buttermilk
* 1/3 cup mashed ripe banana
* 2 tablespoons reduced-calorie stick margarine, melted
* 2 teaspoons honey
* 1 large egg
* 1/4 cup chopped pecans, toasted optional
* Cooking spray
6 tablespoons maple syrup
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next four ingredients (flour through salt) in a large bowl. Combine buttermilk and next four ingredients (buttermilk through egg); add to flour mixture, stirring until smooth. Fold in pecans.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with syrup. Makes 12 (4-inch) pancakes.
Low Fat Low Calorie Chili Corn Sauce Chicken Recipe
Boneless, skinless chicken breast - 2-3
Chicken soup stock - 1 cup
Red and green peppers - 1 each (diced)
Frozen corn - 1 cup
Green onions - 2 (chopped)
Lime juice - 2 tbsps
Chili powder - 1 to 2 teaspoons
Salt and pepper - add to taste
Sugar - 1/2 teaspoon
*
Sprinkle some chili powder, salt and sugar on to the chicken. Grill the chicken until both sides are browned.
*
In a skillet, add in the soup stock, chili powder, salt, pepper, sugar, lime juice, corn, green/red peppers and green onions. Bring to a boil.
*
Simmer for 7 to 10 minutes. Then top off the chicken with this sauce, and serve.
Delicious Italian Vegetable Soup yummy
Carrot - 1 (julienne)
Baby leek - 1 (julienne)
Celery - 1 stick (julienne)
Green cabbage - 1 cup (thinly sliced)
Vegetable soup stock - 3 1/2 cups
Bay leaf - 1
Cooked cannellini - 1 cup
Either stars or shells soup pasta - 1/4 cup
Salt and pepper - add to taste
Diced green chives - to garnish
Add bay leaf, and bring the soup stock to a boil.
Add in carrots, leek, celery, soup pasta and reduce heat. Let it simmer for 5minutes.
Add in the cabbage, cannellini, and simmer for another 5 minutes.
Remove bay leaf. Add salt and pepper. Garnish with chives.
Carrot - 1 (julienne)
Baby leek - 1 (julienne)
Celery - 1 stick (julienne)
Green cabbage - 1 cup (thinly sliced)
Vegetable soup stock - 3 1/2 cups
Bay leaf - 1
Cooked cannellini - 1 cup
Either stars or shells soup pasta - 1/4 cup
Salt and pepper - add to taste
Diced green chives - to garnish
Add bay leaf, and bring the soup stock to a boil.
Add in carrots, leek, celery, soup pasta and reduce heat. Let it simmer for 5minutes.
Add in the cabbage, cannellini, and simmer for another 5 minutes.
Remove bay leaf. Add salt and pepper. Garnish with chives.
Tuna Mixed Vegetable Pasta Receipe lowfat
2-3 Tuna cans - (drained)
Mushrooms - 1 1/2 cup (sliced)
Tomato paste - 1 tbsp
Tomato juice - 1 1/4 cup
Pasta shapes -1 pound
Green onions - 5 (sliced diagonally)
Grounded peppercorns - 1 tsp
Frozen peas - 1 cup
Red pepper - 1/2 (seeded and chopped)
Garlic - 1 clove (crushed)
Olive oil - 2 tbsp
Heat the oil in a pan and add mushrooms, garlic and pepper. Cook until mushrooms are soft.
Add in tomato paste, tomato juice, and peas. Bring to a boil. Then lower the heat and simmer.
Cook the pasta according to package directions. When the pasta is almost done, add the tuna to the sauce and heat gently, and add in green onions.
Drain the pasta and serve with the sauce.
Roasted Vegetable Wrap yummy
This wrap puts an aromatic assortment of roasted vegetables right in your hands, making it easy to eat a generous serving of vegetables. Take one along on a picnic, or pack in a lunch bag. The goat cheese adds flavor and calcium. Be as generous as you like with the roasted garlic... it can only do you good.
Ingredients:
1 small eggplant
3 tsp. extra-virgin olive oil, divided
2 large mushrooms, thinly sliced
1 small zucchini, thinly sliced
1 small red pepper, seeded and cut in 1/4-inch strips
8 thin slices red onion
8 to 12 whole cloves garlic, peeled
2 tsp. minced fresh rosemary, or 1/2 tsp. dried and crushed
2 Tbsp. soft, fresh goat cheese
15-inch piece soft cracker bread, or two 9-inch wheat tortillas
Salt and freshly ground pepper to taste
Instructions:
Preheat oven to 375 degrees. Spray two baking sheets with cooking spray.
Cut 4 slices vertically from eggplant, each 1/4-inch thick. Set aside remaining eggplant for another use. Lay slices in one layer on one of the baking sheets. Pour 1/2 teaspoon olive oil on your palm and rub it over slices, turning so both sides are lightly coated. Arrange both vegetables on the baking sheet. Roast until eggplant is tender, 12 to 15 minutes.
Meanwhile, toss mushrooms and zucchini in a bowl with second teaspoon of oil. Arrange vegetables in one layer on second baking sheet. Roast until tender, about 10 minutes. Set aside.
Toss red pepper, onion and garlic with remaining oil, rosemary and, if desired, salt and pepper. Reusing baking sheet from eggplant, spread vegetables in one layer and roast until softened, about 15 minutes. Set aside.
To assemble wrap, thinly spread goat cheese on one side of bread to cover it completely. Arrange vegetables to cover two-thirds of bread, keeping cheese-only part at top. Start with eggplant, followed by fennel, red pepper mixture and mushroom-zucchini mixture.
Roll up filled bread, jelly-roll fashion, starting at bottom. To keep filling from pushing forward, keep pulling rolled part toward you. This also helps make a firm roll. Wrap and refrigerate from 4 to 48 hours. To serve, cut into 2-inch slices. Options: Use whole-wheat pita bread in place of cracker bread or tortillas.
Frozen Peanut Butter Cups lowfat
1 tub (8 oz) fat free cool whip or light
3 TBP creamy peanut butter
chocolate syrup (hershey's light works well)
Mix cool whip w/ peanut butter until well blended. Spoon into muffin tins and drizzle choc. syrup over each. Freeze until frozen (a few hours). Makes 12 PB cups
Mushroom Leek Soup lowfat
* Few tablespoons fat free broth (whatever flavor, I used chicken)
* 2 tsp light margerine (optional)or Pam
* 2 bunches of leeks chopped, just the whites
* half pound of mushrooms chopped
* 1/4 c flour
* 1 tsp salt
* dash cayenne pepper
* 1 c fat free broth
* 3 c 1% milk
* 1 tbsp lemon juice (if you want to up the points use 1/4 c white wine or 1 tbsp dry sherry.
Sautee the leeks in some broth until tender then set aside. In remaining juice add the margerine if you're using it and sautee the mushrooms until tender. Add the flour, salt and cayenne, and then gradually the broth and milk. Cook it, stir it and bring to a boil. Add the lemon juice (this scared me but it was fine) and simmer for 10 more minutes.
* Few tablespoons fat free broth (whatever flavor, I used chicken)
* 2 tsp light margerine (optional)or Pam
* 2 bunches of leeks chopped, just the whites
* half pound of mushrooms chopped
* 1/4 c flour
* 1 tsp salt
* dash cayenne pepper
* 1 c fat free broth
* 3 c 1% milk
* 1 tbsp lemon juice (if you want to up the points use 1/4 c white wine or 1 tbsp dry sherry.
Sautee the leeks in some broth until tender then set aside. In remaining juice add the margerine if you're using it and sautee the mushrooms until tender. Add the flour, salt and cayenne, and then gradually the broth and milk. Cook it, stir it and bring to a boil. Add the lemon juice (this scared me but it was fine) and simmer for 10 more minutes.
Chilli bean potatoes lowfat
4 x medium potatoes
2 tsp olive oil
2 onions, finely diced
2tsp mined garlic
1tsp chili powder or paste
1 can diced tomatoes
2tbsp tomato paste
1 can kidney beans, washed, drained
4tbsp light sour cream
1tbsp chives, chopped
1. wrap the potatoes in plastic wrap and microwave on high for 8-10mins or until tender.
2. heat the oil in a medium saucepan and add the onions, garlic, chili powder and chilli. Cook, stirring for 2 mins.
3. Stir in the tomatoes, tomato paste and kidney beans. Simmer for 15 mins.
4. To serve, cut the potatoes into quarters and arrange 1/4 of the chilli beans over. Top with the combined soy cream cheese and chives.
General Tsao's Chicken lowfat
3/4 cup canned chicken broth, reduced-sodium/fat
2 Tbsp cornstarch
1 tbs splenda
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
2 cup cooked brown rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. serve with brown rice
3/4 cup canned chicken broth, reduced-sodium/fat
2 Tbsp cornstarch
1 tbs splenda
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
2 cup cooked brown rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. serve with brown rice
Hi All!! Whew what a few days its been! Busy Busy Busy! I have still been watching my weight but I have not been exercising! I know shame on me but I don't have the energy to add one more thing for me to do during the day. But I miss it! I don't miss doing it, I miss the feeling I get knowing that I did do it! A satisfaction of sorts....Maybe I will make time tomorrow! I haven't even had time to knit! I take it with me everywhere but never seem to be able to take it out and do it! I have, however, become an AVON representative. I am very excited in this new venture! If you are interested in looking at my website..Please do.....I am offering for the month of February for orders of 50.00 or more a free gift up to 4.99 in value (your choice) and for items of 100.00 or more a free gift up to 9.99 in value( your choice) AND better yet, if you have ever thought about becoming your own representative I can help you do that also! You can order from my website and have it delivered directly to you!
http://www.youravon.com/kellydonovan
http://www.youravon.com/kellydonovan
Melon with Orange-Yogurt Sauce Recipe
Half a honeydew melon, diced in one inch cubes
Half a cantaloupe melon, diced in one inch cubes
Orange-Yogurt Sauce:
1 cup nonfat yogurt
2 tablespoons orange juice concentrate
1 tablespoon honey
Mix orange-yogurt sauce ingredients together and set aside.
Mix honeydew and cantaloupe melon together and place in individual serving dishes. Spoon about two tablespoons of the orange yogurt sauce over melon cubes and serve the rest of the sauce on the side.
Lemon Primavera Pasta Recipe (YUMMY)
1 1/2 tablespoons olive oil
1 1/2 cups broccoli florets
2 cloves minced garlic
3/4 cup julienne zucchini
1/2 cup julienne carrots
1/4 cup honey
1/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
2 Roma tomatoes seeded and diced
6 ounces cooked linguine
Salt and pepper to taste
Grated Parmesan cheese
Heat oil in a large skillet over medium-high heat until hot. Add broccoli and garlic and stir-fry for 2 minutes. Add zucchini, carrots, honey, lemon juice, lemon peel and seasoning and stir-fry another 5 minutes or until vegetables are crisp-tender. Reduce heat to low, add tomatoes and simmer for 5 minutes. Toss with noodles, salt and pepper to taste and sprinkle with Parmesan cheese. Can be served hot, cold or at room temperature.
Creamy Salmon Pasta Salad Recipe
1 can (6 1/4 ounces) salmon
8 ounces uncooked small whole wheat pasta shells
3/4 cup fresh green beans, cut into 2 inch pieces
2/3 cup finely chopped carrots
1/2 cup nonfat cottage cheese
3 tablespoons plain nonfat yogurt
1 1/2 tablespoons lemon juice
1 tablespoon fresh dill
2 teaspoon grated onion
1 teaspoon prepared mustard
Drain salmon, separate into chunks and set aside. Cook pasta according to package directions; add green beans during last 3 minutes of cooking. Drain and rinse well under cold water until pasta and green beans are cooled. Combine pasta, green beans, carrots and salmon in a medium bowl. Place cottage cheese, yogurt, lemon juice, dill, onion and mustard in blender or food processor and process until smooth. Pour over pasta mixture and toss to coat evenly.
Low-fat Marinated Cole Slaw Recipe
3 1/2 cups cabbage, coarsely shredded
1 1/4 cups red cabbage, coarsely shredded
1 cup carrot, coarsely shredded
1 cup celery, diced
1/2 cup onion, chopped
3/4 cup cider vinegar
1/4 cup sugar
1 1/2 tablespoons vegetable oil
3/4 teaspoons dried mustard
1/2 teaspoon celery seeds
Combine first 5 ingredients in a large bowl, toss gently and set aside. Combine remaining ingredients in a small saucepan. Bring to boil over medium heat and cook until sugar dissolves, stirring constantly.
Pour vinegar mixture over cabbage mixture and toss to coat. Cover and marinate in refrigerator for a few hours, stirring occaisionally.
veggie quesadillas
Ingredients
2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)
Directions
1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.
Ingredients
2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)
Directions
1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.
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