Friday, November 18, 2011
2 lg onions, thinly sliced
enough butter or oil to sautee onion
1c total- chicken/ turkey broth, cream or half & half- either one or the other or a combination
1/2tsp rubbed sage, thyme or rosemary
salt & pepper to taste
sautee onions until caramelized, stirring frequently. Remove onions to blender cup. Add liquid and seasoning, blend until smooth. Add more liquid if needed. Add salt & pepper to taste. makes about 2 cups
Tuesday, August 9, 2011
I had a version of this salad while in Canada and it was out of this world, so my bil (the former chef) created this recipe for me. Thank you Matt!
1 medium red or yellow bell pepper
3 fluid ounces extra virgin olive oil
salt and pepper, to taste
2 ounces red onion, sliced thin
1 pound spinach leaves
1 head frisée or escarole
3 tablespoons balsamic vinegar
1 garlic clove, chopped fine
10 olives, pitted
1 ounce parmesan cheese, grated
1. Roast and peel the bell pepper and cut into strips. Toss the pepper strips with 1/2 tablespoon of olive oil and a few pinches of salt and pepper. Set aside to marinate.
2. Cover the onion slices with cold water to leach strong onion flavor. Set aside.
4. Wash and dry spinach. Trim the stem end of the frisée or escarole and discard the tough outer leaves. Wash and dry.
5. Drain the onions. In a large bowl, combine the vinegar, garlic, 1/2 teaspoon of salt and a few pinches of pepper. Add the greens, onions, peppers and olives.
6. Heat the remaining olive oil in a small pan until it is very hot and just below the smoking point. Immediately pour it over the salad and toss with a pair of metal tongs to coat and wilt the leaves. Sprinkle on the Parmesan.
28g crushed Graham Cracker for Crust (see NOTE below for a link to a gluten free graham cracker recipe)
2 blocks of Fat Free Cream Cheese (I use neufchatel to avoid that funky ff aftertaste)
1/2 cup Splenda (I use Stevia to avoid the chemicals)
1/2 tsp Vanilla Extract
1 Egg, 1 Egg White
1/4 cup Whole Milk
120g Canned Pumpkin
1 pinch of Pumpkin Pie Spice
1 dash of Cinnamon
Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed Graham Cracker crumbs evenly for the crust.
Mix all ingredients but the eggs and Canned Pumpkin in a bowl with a mixer. Once the batter is smooth add the eggs; mix until the batter is a creamy consistency. Mix the pumpkin into the batter and once you are done mixing the pumpkin, pour the batter into the pie dish.
Bake: at 325°F for about 30-40 minutes. Check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours and top with your favorite low-fat whipped topping before serving.
94cal 11g carb 1g fat 10g protein 5g sugar 388mg sodium (per slice)
*NOTE* You can find a recipe for gluten free graham crackers here. I have not tried this recipe yet, but it has gotten good reviews on the page. http://sketch-freeveganeating.blogspot.com/2011/08/buckwheat-graham-crackers.html
Saturday, July 16, 2011
Beany Alfredo Pasta
makes 4 cups sauce – serves 4 with leftovers!
1 box fettuccine pasta
1 1/2 cups cannellini beans, canned/drained
6 cloves of garlic – or equivalent garlic paste
2 Tbsp mayo (I use olive oil mayonnaise)
1/2 cup sweet onion
2/3 cup dehydrated potato flakes (plain instant mashed potatoes)
2/3 cup almond milk, plain
3/4 cup almond milk of creamer
1 Tbsp extra virgin olive oil
2 1/2 Tbsp apple cider vinegar
1-6 Tbsp nutritional yeast flakes (will change the color slightly) – optional but recommended
3 dashes of cayenne powder
1/2 tsp fresh black pepper
salt to taste if desired (I did not add any additional salt)
1. Drop the pasta and cook according to package.
2. Add all ingredients to a high speed blender or food processor. Blend until smooth and creamy. Add in milk to thin out sauce to desired consistency. Season to taste.
3. Drain pasta and transfer to a large mixing bowl. Mix with approximately 3 c. of sauce; warm to desired tempeature.
4. Serve pasta and top with additional sauce if desired.
Friday, July 15, 2011
Whipped these up today. Give them a try.
- Fresh Tilapia I get mine from Costco
- Small flour tortillas
- Green peppers
- Vidalia onion
- Iceberg lettuce
- Cholula hot sauce
- Hidden Valley Ranch dressing
- Fresh Cilantro
- Sea salt
- Finely ground black pepper
- 1 fresh Lemon
- 1 fresh lime
- Olive oil
- Ice cubes
Lay the Tilapia filets out on plastic wrap. Half the lemon and squeeze over the Tilapia. Half the lime and sueeze over the Tilapia. Gather a pinch of Sea Salt (about 1/2 teaspoon) and sprinkle over the Tilapia. Sprinkle the pepper on the Tilapia, about 1 teaspoon. Seperate the cilantro leaves from the stems. Chop the Cilantro somewhat and spread over the Tilapia. Seal the Tialpia in the plastic wrap and let sit for a few minutes while you prepare the grill
I use a gas grill. Start the grill, you are shooting for about 400 degrees.
While the grill is heating up, place a lage piece of heavy duty aluminum foil down. Take the Tilapia and spread out in the middle of the foil. Take a few ice cubes and throw in with the Tilapia. Fold the end and edges of the foil up tightly making a foil tent with the fish inside. Make sure it is a sealed pouch.
Put the foil pouch on the grill for about 15 - 20 minutes. Be very careful opening the foil pouch, it will have hot steam. The fish should be flaky and moist from the steaming.
Suate the green peppers, and vidalia onion in 1 Tbsp Olive oil while the fish is cooking. Season to taste lightly.
Once the fish and veggies are prepared:
Heat the flour tortilla's in a fry pan.
Place some fish, sauted veggies, and shredded lettuce in the tortilla shell. Add a small amount of Cholula hot sauce, a few drops of Lite Ranch dressing, wrap and enjoy.
Friday, July 8, 2011
Roasted Wild Mushrooms with Shaved Fennel Salad
Serves 4 people (side dish)
- Preheat oven to 400 degrees you will need a variety of mushrooms, about 4 different types, a good large handful of each variety. Shitake, Morel, Oyster, and Hen of the woods to name a few.
- Make sure your mushrooms are clean of dirt. You can do this by Gently wiping them with a paper towel/kitchen towel. Don’t submerge them in water! Mushrooms are like a sponge and absorb water, you won’t get a good roast on them if they are full of water!!
- The mushrooms need to be cut into the same size… Sometimes it’s easier to pull mushrooms instead of cutting them. How ever you can or what ever is easiest for the “cook” portion the mushrooms and place on a sheet tray.
- 3 tablespoons of good quality olive oil
- 4 smashed garlic cloves( skinned and smashed)
- 1 leek (washed, cut lengthwise, and sliced into 1/2 moon shape)
- 1 large shallot minced/finely diced 5 sprigs of fresh thyme pulled from the stem
- Salt and pepper to taste
- Add all of the above ingredients onto the portioned and cleaned wild mushrooms gently toss with your fingers.
- Once evenly coated place into a 400 degree oven.
- Roast mushrooms until golden brown and slightly crispy.
- Check after 35 minutes. If they need more time, leave them in a little longer!
- Also as a cook it is a good idea to get in the habit of cooking with your nose! You will be able to smell the mushrooms when they are roasted and ready… once ready pull out of oven and let “rest” until you can handle then…
- *Note* you can use what ever mushrooms are available to you. I make this with only button mushrooms and it is delicious!
- For the shaved Fennel Salad- 1 large bulb of fennel(cut in half) plus a few fronds for garnish
- 1/2 a lemon(the juice)
- 2 Tablespoons of good quality olive oil
- Salt and pepper to taste
- Dash/sprinkle of fennel pollen (Whole Foods and any specialty spice shop will have this, kinda pricey but oh my SO good)
- You will need to shave the bulb of fennel you can do this by using your chefs knife or I find it easier to use my mandolin. Please watch your fingers and be very careful!!
- Once shaved place into a mixing bowl and add oil, lemon juice, salt, pepper, fennel pollen, and fronds. Gently toss with your fingers.
- Season to your liking and let sit for 10 minutes.
- To assemble: Place roasted wild mushrooms into a serving plate or bowl. Put the shaved fennel salad on top of the roasted mushrooms and drizzle the extra liquid/vinaigrette over the top. Sprinkle with a little more fennel pollen and fronds.
- Ps- you can eat this dish room Temperature or you can use the mushrooms while there still warm, up to you. I like room temperature.
Sunday, July 3, 2011
Wild Harvest Organic - Dry Black Beans, 1/2 cup dry
Homemade - Vegetable Broth, 4 cup Water - Municipal, 4 cup
Squash - Zucchini, includes skin, raw, 3 medium Tesco Organic - Leeks, 300 g
Kale - Raw, 3 cup, chopped
Carrots - Raw, 4 cup, chopped (juiced,optional)
Celery - Raw, 4 cup chopped (juiced, optional)
1 c raw cashews
Generic - Cremini Mushrooms, Raw, 1 cup
2 tbsp Mrs Dash, any flavor
Place beans in water in very large pot and bring to boil on low heat. Simmer for 30 minutes. Add onions, zucchini, leeks and kale to pot. Add carrot and celery juice to pot (or the chopped carrots and celery if not juicing) and Mrs. Dash.
NOTE: I did not juice the carrots or celery because I don’t have a juicer, but doing so would likely lend a creamier consistency. This makes A LOT!!!!
10 very large servings (2 cups per serving)
Dr. Joel Fuhrman
Eat to Live p 264
11 g fat
6 g fiber
10 g protein
87 mg sodium
Thursday, June 23, 2011
Time 25 minutes
4 skinless , boneless chicken breast halves
1 tsp of salt
1/4 tsp freshly ground pepper
1Tbsp olive oil
2 Tbsp white wine vinegar
4 cups red and/ or yellow cherry tomatoes , halved
1/4 cup chopped fresh Italian parsley
Season chicken with 1/4 tsp salt and 1/8 tsp pepper. Over medium heat in non stick skillet, coated with olive oil, cook chicken for 10-12 minutes , turning once until internal temperature is at least 165F. Transfer to serving plate and keep warm.
Drain fat from skillet. Add 2 Tbsp water, vinegar, tomatoes, parsley and remaining salt and pepper. Bring to a boil, then reduce to simmer for 3-4 minutes, until tomatoes soften. Serve tomato mixture over chicken.
Per serving 190 calories, 25 g protein, 6 g carbohydrates, 2 g fiber, 6.5 g fat , 1 g saturated fat, 75 Mg cholesterol, 380 Mg sodium. Mix it up Replace parsley with 1/4 cup chopped basil or 2Tbsp chopped fresh tarragon. Replace tomatoes with 1 cup pitted black and green olives, like Kalamata and Picholine, and 1/4 cup capers. Serve the chicken and tomatoes on a bed of fresh greens- like arugula and baby spinach - lightly dressed with olive oil and white wine vinegar.
Friday, June 17, 2011
20 granny smith apples = $4 (.77 lb No Frills)
3kg box of frozen chicken = $28 (Costco)
Low-fat meatballs = $5 (No Frills)
Frozen vegetables (2 kg) = $4 (Walmart)
Tuna (11 cans) = $7 (Shoppers Drug Mart)
20 red/green peppers = $8 (No Frills/Walmart always price matched to Chinese grocery stores which sell peppers for .40-60 regularly)
Baby spinach bucket = $3 (Walmart)
Cottage cheese (2 tubs) = $4 (No Frills)
Fresh pineapple (2) = $3 (No Frills)
Brown Minute rice = $5 (Walmart)
Diet pepsi 7 x 12-pack cases = $21 (Shoppers Drug Mart - this is a sale price, the only time I'll buy - hubby's vice not mine)
Whole wheat crackers (3) = $4.50 (Walmart or No Frills max $1.50 each)
All-Bran or Fiber One (2) = $7 (Walmart)
Cheerios = $3 (No Frills or Walmart or other cereal hubby will eat that’s on sale)
Onions (bag) = $1 (No Frills)
Celery = $1 (No Frills)
Zucchini (4) = $2 (No Frills
Garlic cloves (3) = $0.50
Yogurt (16) = $4 (No Frills)
Whole wheat pasta (1) = $1 (No Frills or Walmart)
Pasta sauce (1) = $1 (No Frills)
Canned beans (4) = $3 (Wamart, Great Value brand is always .78 great!)
Whole-wheat bread (2) = $4 (No Frills)
Soup (6) = $3 (No Frills or Walmart, I buy 10+ when it’s on sale for .49)
Calorie wise salad dressing = $2
Milk (4L): $4
Bananas (10): $2
Broccoli (7): $7 (Walmart)
That’s $141 so I often buy another $10 worth of additional vegetables, a little each week to prevent spoilage.
Thursday, June 16, 2011
2 cups corn kernels
4 baby zucchini, thinly sliced
2 scallions, sliced
2 bell peppers( yellow and red), seeded and chopped
1/2 cup Italian salad dressing
1. Cook corn in a small amount of boiling water in a covered saucepan for 4 minutes. Drain and rinse with cold water
2. In a large bowl, combine corn with veggies and dressings. Cover and chill
Per serving 67 calories, 3g protein, 15g carbohydrates, 2 g fiber, 1 g saturated fat, o cholesterol, 185mg sodium. Mix it up Replace zucchini with summer squash Blanch thinly sliced carrots and add to salad before chilling To add mild heat, toss in 1/4 tsp. Cayenne pepper. Garnish with fresh thyme.
Sunday, June 5, 2011
Healthy pizzas using Udi's Gluten Free Foods crust topped with thinly sliced beets, cauliflower, zucchini and black olives on one and fresh jalapeno, onions, tomatoes and black olives on the other. Butter and garlic sauce rather than traditional sauce. Topped with raw cheddar and Parmesan. OMG!
KOHLRABI CHOPPED SALAD
from a recipe found on http://www.vegparadise.com
4 kohlrabis ( 2 to 2 1/2″ diameter)
3 green onions, chopped
1/4 lb. snow peas, chopped
1 1/2 C. Napa cabbage, chopped
1/2 red bell pepper, finely julienned
1 fresh pasilla pepper, diced (or 1/8 t. crushed pepper flakes)
1 – 2 cloves garlic, finely minced
1/2″ pc ginger, peeled and grated 2 T sesame seeds
3 T extra virgin olive oil
2 t organic sesame oil
Juice of 1/2 lemon
Dash of apple cider vinegar
Salt and freshly ground pepper to taste
In a large bowl, toss all ingredients well
This salad is best made a few hours in advance – the dressing marinates the vegetables and provides better flavor.
Saturday, June 4, 2011
Tomato vinegarette... for one... or to share.. super super easy
really low cal & delish, eat the whole thing if you want ...no guilt
dice up 1-2 nice dark red tomato or a container of cherry/grape tomatos
crush em up a bit so you have a bowl full of juicy goodness
add a few tsp- as much as you like.. of the vinegar of your choosing... I like lots in mine & usually use like a 1/4 cup w 2 tomatos... and i like lots of different kinds of vinegar so I swap it around a lot... flavored rice vinegar rocks & lots of variations never boring
add some cracked pepper & whatever other spices you enjoy in this... very customizable...throw it over a bowl of leafy greens, toss in some shredded carrot, fruit if that's your thing... whatever u like in a salad... this tomato vinegarette is too good.
2 tsp grapeseed oil (best for higher temp cooking because it doesn't oxidize)
4 tbsp tomato viniagrette (recipe here http://porchsittingandsharing.blogspot.com/2011/05/kateys-tomato-viniagrette.html)
1 tbsp raspberry jalapeno jelly (we get ours from our local farmer's market)
2 tsp garlic/dill goat cheese (or any flavor cheese you like)
1/4 c. bacon bits
Wash and trim ends from beans. Heat oil in heavy pan; add beans, bacon and garlic. Saute until tender; add viniagrette and and jelly. Heat through and sprinkle cheese on top, allow to melt.
Makes 2 one-cup servings
156 calories, 28 carbs, 4 g fat, 8 g fiber, 7 g protein, 117 mg sodium
TBSP Balsamic Vinegar
TBSP Red Wine or Red Wine Vinegar
Olives (stuffed or not your choice, we had garlic stuffed)
Place chopped shallot into a small bowl and finely zest one of the oranges over the top.
Cut away skin and pith from both oranges and cut into segments by cutting down between the membranes. Work over another bowl to catch the juices. Set segments aside. Add 2 tablespoons of the collected orange juice to the shallots and zest, plus a pinch of salt and leave to marinate. Meanwhile, snap the tough ends off the asparagus.
Bring a wide pan of water to a rolling boil and blanch for 1-2 mins until half-cooked. (I skipped it as the Asparagus was ripe and ready but it’s worth it if you want to).
Lift out onto a tea towel to dry, and while still warm rub over a little olive oil and salt. Heat a griddle pan until extremely hot. Lay on the asparagus and grill for a couple of minutes on each side until nicely charred and cooked through. Finish vinaigrette by whisking in olive to taste (approx 5 tbsp) and more salt and pepper as desired.
Taste and check the balance of oil to vinegar. Serve the asparagus warm dressed with the orange segments and vinaigrette.
Ricotta And Pesto Burger Spread
- 4 tablespoons ricotta cheese
- 4 teaspoons sun-dried tomato pesto
- 2 tablespoons grated Parmesan
Combine ingredients in a small bowl. Let the mixture come to room temperature. When burgers are ready, spread the mixture on both sides of a lightly toasted bun. Makes enough for 4-5 burgers.
- 1 large bell pepper, the bigger the better
- 2 eggs
- hot sauce, salt and black pepper to taste
You'll need the bell pepper to sit stably on the grill, or the raw egg will make a tragic mess. Place the pepper flat on your cutting board and slice in half parallel to the board. Clean the seeds and membrane out, being careful not to pierce the outer wall.
Crack an egg into each half of the pepper. Try to distribute the egg evenly.
Place the filled pepper over the hottest part of the grill. It tastes best with the pepper's skin charred. Close the grill. If you're going to eat it with a knife and fork, cooking it to over-easy is fine. But if you're going to serve it as finger food, cook it a bit longer, so you don't have a runny yolk. It's great on its own, but better still with hot sauce, salt and a little black pepper on top.
Thursday, May 26, 2011
Sweet potato muffins! Yield 16 muffins
1 sweet potato [about 1 c. mashed]
2 cups whole wheat flour (I used King Arthur gluten free all purpose flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup applesauce or apple butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup honey
3/4 cup yogurt
Preheat oven to 400 degrees. Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
Or, prick sweet potato and microwave it for 3 minutes.
Reduce the oven temperature to 350 degrees F.
Combine all ingredients together. Spoon batter evenly into prepared muffin cups.
Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed,
12 to 15 minutes.
Friday, May 20, 2011
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 Cornish game hens
- 2 tablespoons butter, melted, divided
- 1/4 cup apricot preserves
- 1 tablespoon honey
- 1 tablespoon grated onion
- 1/8 teaspoon ground nutmeg
- Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.
- Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a meat thermometer reads 180 degrees F. Cover and let stand for 5-10 minutes before serving.
- 3 cups fresh baby spinach
- 1/2 cup sliced fresh strawberries
- 1/4 cup sliced honey-roasted almonds
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons sugar (I used Stevia)
- In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
- 1 tsp olive oil
- 500 g ground turkey or chicken
- 1 small onion, finely diced
- 1 garlic clove, minced
- 227 g pkg sliced button mushrooms, chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 398 ml can tomato sauce
- 2 tsp brown sugar
- 3 10 inch flour tortillas
- 1/2 142 g clamshell of baby spinach, about 4 cups
- 2 cups shredded mozzarella-cheddar cheese mix
- 419 calories
- 30 g protein
- 30 g carbohydrates
- 20 g fat
- 4 g fibre
- 876 mg sodium
- Preheat oven to 350F. Lightly spray a 9-in. pie plate with oil.
- Heat a non-stick frying pan over medium. Add oil, then turkey. Cook, stirring often to break up meat, until no pink remains, about 3 min. Add onion, garlic, mushrooms and herbs. Cook until onion is soft, about 3 min. Stir in tomato sauce and brown sugar. Gently boil until sauce reduces slightly, 5 min.
- Assemble lasagna by placing a tortilla on the bottom of prepared pie plate. Spread 1 1/3 cups sauce in an even layer over tortilla. Scatter 1 1/3 cups spinach, then 2/3 cup of cheese mix overtop, pressing down gently on the tortilla as you layer. Repeat with remaining tortillas, sauce, spinach and cheese. (The spinach will cook down as it bakes.)
- Bake in centre of oven, uncovered, until cheese is melted, about 20 min. Let stand for 5 min before cutting into wedges.
Chicken Paprikash (Authentic Polish Recipe)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 10 Points
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- sliced thinly (or chopped)
4 tablespoons butter or margarine
1/2 teaspoon black pepper
3 tablespoons paprika -- heaping, (3 - 4) or to taste (Hungarian)
cayenne pepper -- (to taste), optional
4 whole boneless skinless chicken breasts -- (or whole
3/4 cup chicken broth
3/4 cup water -- (enough to cover chicken)
1/2 pint sour cream -- (or more to taste)
1 whole tomato -- cut up (optional)
1 cup flour
1 cup cold water -- (1-1/2)
Saute onion in butter. Add pepper and blend well then add chicken pieces.
Sprinkle paprika generously over top. Add cayenne pepper to taste. Add water
and broth to cover chicken with about an inch more. (I mix the water with
chicken broth for more taste.) Add tomato, if desired. Cover and let simmer
slowly till tender and chicken is done (if using whole chicken 1-2 hours).
You can add the sour cream to the pot at this point by loosening the sour
cream with some of the juice and then stirring it into the pot.
Or, you may wait and add it to your individual bowls when serving.
De-skin and de-bone the chicken (if using a whole chicken) and set it
aside. I then add 1 cup flour shaken with 1-1/2 cup cold water to the liquid
mixture to thicken it. It doesn't take long. Add the chicken meat. Bring
back to a boil to thicken.
(stuffs about 10-12 tacos)
1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 cup sliced mushrooms (any kind)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 tsp oregano
1 bay leaf
2 cups vegetable broth
1 tbsp tomato paste
1 tbsp lime juice
Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.
Remove from heat and carefully drain off any extra liquid (a little bit of liquid is fine, excessive liquid is not desirable). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved--do not puree. Serve hot.
Total: about 20-30 minutes
Makes: 1 1/2 cups
1 cup hazelnuts
¼ cup cocoa powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
pinch celtic sea salt
- Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant
- Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this)
- In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
- Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute
- Store in a glass mason jar in the refrigerator
- Bring to room temperature prior to serving
2 packets of italian dressing mix ( or you can use italian seasoning )
1 1/2 tsp paprika
1 tsp salt ( you only need this b/c it is what helps the juices to stay in chicken)
1 tsp basil
1 tsp oregano
1/2 tsp onion powder
1/2 tsp curry powder ( this is optional if you don't want the HEAT factor)
1 c. 2% milk
4 chicken breasts
1/4 c. butter ( melted)
Line your baking pan with foil and spray with nonstick cooking spray.
Combine your flour, dressing mix( italian seasoning) , and other seasonings in a large zippy bag.
pour your milk in a shallow dish ( one large enough to fit your chicken in
Dip your chicken into the milk then put in your zippy bag, you can put a few pcs in the bag at a time. Shake it up to coat it over
place on your pan and then drizzle all the chicken with your melted butter
bake at 350 degrees for 35-50 mins or until your chicken juices are CLEAR. temp of done chicken is 165 degrees.
* CHEF JENN*
2 oz packaged light low cal/low fat turkey slices - I used Oven roasted turkey - 50 calories per 2 oz.
2 wedges laughing cow swiss cheese
1/2 small container egg white substitute (or 15 tbs if you have a larger container - I don't know the TBS/cup ratio... sorry)
a liberal shaking of Mrs. Dash - the wonder spice
Rosemary to taste.
Mix all ingredients together in a mixing bowl, spray a glass pie dish with cooking spray and bake in the oven on 350 until cooked throughout... I cooked it in the microwave since I was on a time crunch, which was still really yummy but didn't give it that delicious crispy browning taste that baking in an oven would have.
- 3 lbs chicken (cubed)
- 2 3/4 teaspoons salt
- 1/2 cup yogurt
- 1/2 cup water
- 3/4 cup onion flakes
- 1/2 cup butter
- 2 teaspoons ground cloves
- 2 teaspoons pepper
- 1 teaspoon cardamom
- 1 cinnamon stick (2 inches)
- 2 bay leaves
- 1 teaspoon ground turmeric
- 3/4 teaspoon garlic powder
- 1 tablespoon coriander powder
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 cup tomato puree
- 1 cup water
- 1 head cauliflower (cut into florets)
Prep Time: 2 hrs
Total Time: 3 1/4 hrs
- Combine chicken, salt and yogurt. Mix and let marinate 2 hours.
- Add 1/2 cup water to onion flakes and let stand 8 minutes.
- Clarify butter by melting over low heat and removing any scum or foam from top.
- Add onion to butter and cook 15 minutes, or until brown.
- Add cloves, black pepper, cardamom, cinnamon stick, bay leaves and turmeric and cook 5 minutes, stirring frequently.
- Add chicken and cauliflower and continue cooking, covered, for 30 minutes.
- Add remaining ingredients and cook, covered, for 15 minutes, or until sauce is thickened.
- Serve over rice.
Serving Size: 1 (460 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 523.1
- Calories from Fat 336
- Total Fat 37.3 g
- Saturated Fat 16.2 g
- Monounsaturated Fat 12.8 g
- Polyunsaturated Fat 5.2 g
- Trans Fat 0.0 g
- Cholesterol 146.8 mg
- Sodium 1322.4 mg
- Potassium 902.8 mg
- Magnesium 68.5 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 4.5 g
- Sugars 8.0 g
- Protein 30.1 g
makes 12 mini cups
2 cups oven-roasted sweet potato
1/2 cup apple juice
1 tsp apple cider vinegar
1 tsp corn starch
1 small green apple, sliced thin
1/8 tsp salt
8 ounces cream cheese
2 tsp baking powder
1 tsp cinnamon
2 tsp olive oil
3/4 cup breadcrumbs - or crushed day old bread
1. First bake your sweet potato in the oven. Rinse and slice venting holes across the skin. A large sweet potato will take around 40-60 minutes in a 425 degree oven. When the potato is ready it will be tender to cut down the center and the skin should fall right off the orange sticky flesh.
2. In a large mixing bowl, grab your hand beater and whip together the sweet potato, cream cheese, cinnamon, baking powder, salt, apple cider vinegar and olive oil. You'll notice the mixture is quite thick.
3. Dissolve your corn starch into your cold apple juice and then add the liquid to the mixing bowl and continue to whip the mixture - and let it loosen. Lastly, fold in your apple slices.
4. Prep your baking cups or soufflé bowls by rubbing them with oil and adding a thin layer of bread crumbs on the bottom. Then spoon the sweet potato mixture into the dishes.
larger serving size:
5. Baking times will vary based on the dish size you use and how soft you'd like your soufflé. Small muffin cups (mini appetizer size) will take about 20-25 minutes at 400 degrees. Larger soufflé dishes will take 30-60 minutes in a 400 degree oven. Good rule of thumb: when the top layer rises a tad and becomes browned, bubbly and stiff to touch - your cups are done.
6. Remove from oven. Allow to cool for a few minutes. You can also allow the soufflé to chill and firm up in the fridge. These bites are delicious hot or cold! Store in the fridge.
Cook time: 30 minutes
1/2 c cup Bread Crumbs (Italian Style)
2 c celery
1 c onion
3/4 c chopped baby carrots
3 potatoes, diced
Velveeta 2% milk cheese, 1/3 of container, diced
10-12 c. no salt added chicken or veggie broth (I make my own)
2 tbsp olive oil
Blend eggs and crumbs with turkey and form into meatballs. Brown in olive oil. Brown celery, carrots and onions; add potatoes and brown a bit longer.
place meatballs into pan and add just enough broth to cover dice up cheese and melt into soup.
I used sea salt, and cracked pepper and a garlic pepper cracked combo to season.
½ cup skim milk
½ cup non-fat cottage cheese (I used Nordica 0%, 90 cals per ½ cup)
6 packets sweetener (I use a tsp of Truvia)
½ tsp vanilla extract
1 cup strawberries, frozen (mine were fresh that I cut up and froze a little wile back)
Directions: combine all ingredients in blender, blend until smooth. * Serves 1.
WW Points: 3
Nutrition: 192 calories, 516mg sodium, 33g carbs, 4g fiber, 0g fat, 19g protein.
2 red peppers, roasted
½ tsp olive oil
2 tbsp onion
6 medium baby carrots
1 garlic cloves
Dash of; sea salt, parsley, thyme, rosemary, marjoram and fennel seed
1 ½ cups boiling water
1 medium sweet potato, peeled and chopped
¼ tsp fresh ground black pepper
1 tbsp nonfat plain yogurt
Directions: Grill red peppers until skin turns black and starts to blister. Remove peppers and place them into a container with a lid. Cover the peppers to build up steam, let peppers rest for 10 minutes. Heat oil in a large pot over medium heat. Add chopped onions, carrots, garlic, and herbs and sauté until the onions are translucent, about 5 minutes. Add water, roasted bell peppers and chopped sweet potato. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 25 minutes. Remove soup and put in a blender along with yogurt, blend until smooth. Serve toped with fresh ground black pepper. Serves 2.
WW Points: 2
Nutrition: 122 calories, 115mg sodium, 26g carbs, 5g fiber, 2g fat, 3g protein.
1/2-3/4 cup chopped onion (1-2 onions)
1 garlic clove, chopped
1 tablespoon curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like)
1 tablespoon grated fresh ginger (levelled tbsp)
4 cups peeled and cubed sweet potatoes (not yams)
1 red bell pepper, deseeded and chopped
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
2 tablespoons rum (optional but recommended, I use white rum)
recommended topping4 -6 tablespoons sour cream (any fat content)
Prep Time: 15 mins
Total Time: 30 mins
- In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
- Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
- Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
- Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
- Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 278.6
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 2.5 g
- Monounsaturated Fat 2.7 g
- Polyunsaturated Fat 2.4 g
- Trans Fat 0.0 g
- Cholesterol 12.5 mg
- Sodium 385.4 mg
- Potassium 786.9 mg
- Magnesium 49.2 mg
- Total Carbohydrate 38.6 g
- Dietary Fiber 5.0 g
- Sugars 11.4 g
- Protein 8.2 g
Crockpot Western Omelet Casserole1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 med. diced onion
1 green bell pepper diced
1 ½ C shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C milk
1 tsp. salt
1 tsp. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt & pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.
Total Time: 25 minutes Serves: 4
1¾ cups fusilli pasta (or 1/4 lbs of any other pasta)
1 large bunch asparagus cut into 1-inch lengths.
½ medium onion, minced
1 cup basket cherry tomatoes, quartered (squeeze to remove seeds)
5-6 medium cloves garlic, pressed
3 tbs chopped fresh basil (or 1 TBS dried basil)
1 tbs chopped fresh tarragon (or 1 tsp dried tarragon)
3 tbs fresh lemon juice
1 tbs balsamic vinegar
3 tbs extra virgin olive oil
* Salt and cracked black pepper to taste
* Optional 4 oz low fat goat or low fat feta cheese.
- Cook pasta according to instructions on package.
- While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside except cheese.
- When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add 4 minutes before it’s done. Or if it is thin, add 2 minutes before it’s done.) Drain and rinse in cold water in colander when done. Make sure it drains well so it doesn’t dilute flavor.
- Toss with rest of ingredients, and season with salt and pepper. Crumble feta on top.
Calories:238.17 Sodium:9.23mg Protein: 7.29g Fat:11.30g Fiber: 5.02g
* High in Vitamin K & C
1 lb. red skin or Yukon Gold potatoes, thinly sliced
1 T. vegetable or olive oil
1/2 tsp. salt
15 oz. can diced tomatoes, preferably fire-roasted
1 large clove garlic, peeled and cut into a few pieces
1/3 cup cilantro, loosely packed, chopped
1/4 cup sliced, pickled jalapenos
1 T. jalapeno pickling juice (from the jar or can the jalapenos were packed in)
1 lb. skinless fish filets, about 3/4 to 1-inch thick *
* Mahi mahi, tilapia, or other types of mild white fish will work well.
Preheat oven to 400 degrees.
Place the potato slices in an 8x8-inch baking dish. Drizzle the oil over the potatoes and sprinkle them with the salt. Toss the potatoes to coat them evenly and spread them in an even layer. Cover the dish with plastic wrap and poke a few holes in it. Microwave on high heat (100% power) until the potatoes are nearly tender, about 4 to 5 minutes.
While the potatoes cook, place the tomatoes with their juices, garlic, cilantro, jalapeno slices, and jalapeno juice into a blender or food processor. Puree until nearly smooth, leaving just a little bit of texture.
Lay the fish filets over the cooked potatoes.
Pour the tomato mixture over the fish and potatoes.
Bake for 15 to 20 minutes, until the fish flakes when pressed firmly.
1 1/2 cups vanilla soy milk
1 1/2 cups water
1 cup uncooked steel-cut oats
1 tbsp coconut sap
1 tsp cinnamon
2 tsp ground flax seed
1/4 tsp sea salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
104 calories per serving (1 serving = 2 pieces)
8 oz. tube crescent rolls
3 oz. fat free cream cheese, softened
½ c low fat buttermilk ranch dressing
4 c raw veggies (cauliflower, bell peppers, carrots, broccoli)
Preheat oven to 375 degrees. Unroll crescent rolls. Spray a cookie sheet with Pam and press crescent roll dough into pan to form a crust. Bake 10 minutes or until golden. Let cool 15 minutes. Combine cheese and dressing and spread over crust. Place the veggies over the top, cut into 24 squares and serve immediately.
4 cup frozen fresh broccoli cuts
1/4 c dijon mustard
1 jar sun-dried tomato pesto
1 cup Kraft shredded parmesan, romano and asiago
16 oz elbow macaroni noodles, dry
In a pot, boil lightly salted water and add your pasta. Cook until al dente, about 8 minutes, drain, set aside (keep 1/4 cup pasta water).
At the same time, in a large pan, cook your chicken a couple minutes on each side on medium heat til surface-cooked, then break up with a spoon into smaller pieces. Add your frozen broccoli and dijon and sun-dried tomatoes. Stir to coat and until broccoli and chicken cooked through. Add pasta water, cook a little further for a minute or two to let flavors marry. Add pasta and stir well to coat, a few minutes. Add cheese and stir until incorporated.
The dijon is the trick - a serving is 1 tsp, but at only 5 calories (and no fats or carbs) you can feel a little better about using more. Plus, it really packs a LOT of flavor! Enjoy!
|Pbf Signature Pita Bread Factory - Authentic Thin Style - 100% Whole Wheat Pita (Canada), 1 PIta (57 g) (I am going to try this with portabello mushrooms to get rid of the grains) || |
|Mushrooms - Raw, 0.33 cup, pieces or slices|| |
|Butterball -- Turkey Pepperoni, 15 slices|| |
|Cheese - Feta, 16 g|| |
|Cherry Berries - Grape Tomatoes Raw Red , 6 tomatoes|| |
|Olives - Black - Black Olives, 4 olives|| |
|Best Buy - Light Medium Cheddar Cheese, 30 gram|| |
|Oil - Olive, 0.5 tablespoon|| |
|Roasted tomatoes, fennel, peppers & onion sauce.(shelly's) (1/2 c per serv.), 0.5 serving|| |
|Peppers - Sweet, red, raw, 0.33 cup, sliced|
Angela on myfitnesspal.com
1 lb lean ground beef
1 large onion
1 large zucchini
6 cloves chopped garlic, grated
2 egg, beaten
1 TBSP Worcestershire sauce
1 TBSP Italian seasoning
1 TBSP grated Parmesan
1/4 tsp salt
1 tsp black pepper
1 tsp MDP's seasoning
1 c bread crumbs
Heat oven to 400 degrees.
Cut onion and zucchini into large chunks and place in a food processor. Run on high until very finely chopped.
Mix veggies and remaining ingredients together until combined (I take my ring off and mush it up good with my hands or give it a good few rounds in the kitchenaid).
Form meatballs of desired size. I use an ice cream scoop for dinner size meatballs, and a melon baller to make appetizer/soup size.
Use a broiler pan (I just put a baking rack over a baking sheet or roasting pan) and spray the top rack with cooking spray. Place formed meatballs on sheet making sure they are at least 1/2".
Roast meatballs until they are well browned. Time will vary on oven and meatball size, but I find anywhere from 20-45 minutes.
Place in a crockpot with your favorite marinara sauce. To bump up the nutrition stats with a jar of sauce, throw a couple shredded carrots in. Cook 4-6 hours on low to set the sauce absorb.
You can also finish cooking them in a pot of hot sauce. Add meatballs to warmed sauce and cook 30-45 minutes on medium-low heat.
This makes 100 3/4" mini meatballs, or 25 regular 1 1/2" meatballs.
Stats each ball: (made with 85/15 turkey and pork, and homemade breadcrumbs)
Good Dairy Alternative--Cashew Milk/cream...1 cup of raw cashews and 2 cups of water (if you are using if for savory dishes then use chicken or veggie broth.) Blend until smooth in high speed blender or food processor. Use this in place of milk or cream when it calls for it in a recipe. This add a rich and yummy flavor with out putting more dairy in your diet.
via the Wellness Wisdom Guru
Sautéed Chicken Breasts With Creamy Chive Sauce
- 4 pieces chicken breast, boneless, skinless, and trimmed of fat (about 1 pound)
- 1 teaspoon Kosher salt, divided
- 1/4 cup all-purpose flour
- 3 teaspoons extra virgin olive oil, divided
- 2 large shallots, finely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 14 ounces reduced-sodium chicken broth
- 1/3 cup organic, reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup fresh organic chives, chopped (about 1 bunch)
1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
- Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.
- Always buy broth in cardboard containers instead of cans.
- Look for an all-natural sour cream with minimal added ingredients.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Number of Servings: 4
Amount Per Serving
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 72 mg
Sodium: 679 mg
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Protein: 26 g
Recipe reprinted with the permission of Eating Well
1-1/2 cups instant white rice, uncooked (I used brown!)
1-1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup Chunky Salsa
1/2 cup Mexican Style Finely Shredded Taco Cheese
HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides; fold to make 4 packets. Place in 15x10x1-inch pan. (Cookie sheet...)
BAKE 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.
Here is the actual original recipe without my changes: http://www.kraftrecipes.com/recipes/foil-pack-chicken-fajita-dinner-111262.aspx?tab=recipe
I did not use fresh chicken - I used frozen, and just cooked it for 45 minutes instead of the suggested 30-35. Worked great!
I also topped it with 2 tablespoons light sour cream just before eating. This was insane delicious! Not even kidding when I say I used my finger to clean out the bowl of all the sauce and licked it up. Yum. I will for sure make it again, and I am going to box up my extras for leftovers this week. I made the full recipe - but there is no reason you couldn't quarter everything and just make one packet, which is probably what I will do in the future! You could also throw in other veggies that you like - I am sure it would be good with zucchini or yellow squash, mushrooms (if that's your thing, NOT mine, haha!), onions, etc.
Easiest and tastiest dinner I have made in a long time! =)
Calories and Nutrition from the website (mine were a little lower when put into the MFP recipe maker):
Calories 350, Total fat 8g, Saturated fat 3.5g, Cholesterol 80mg, Sodium 510mg, Carbohydrate 37g, Dietary fiber 2g, Sugars 3g, Protein 31g, Vitamin A 25 %DV, Vitamin C 50 %DV, Calcium 15 %DV
Banana Corn Fritters
From EatingWell: February/March 2006
Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.