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sarahmg80
Member
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Posted: 28 February 2008 03:27 am |
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I've stumbled onto another great recipe! I had Chicken & Cashews on my list today so I decided to make Cashew Chicken for dinner tonight! Turned out awesome!!! If you've ever had it at a Chinese Restaurant, you will know what I'm talking about-great flavor! I did omit the mushrooms, water chestnuts and the green onion, but will include them here for those who might be interested in the original recipe. Ready.....here ya go!
Cashew Chicken
12 oz boneless, skinless chicken breast
1 cup water
3 tbsp low sodium soy sauce
2 tbsp dry white wine (I used a Chardonnay)
1/2 tsp crushed red pepper
1 tbsp cornstarch
2 tbsp cooking oil
2 tbsp minced garlic
1 cup cashews
10 green onions, bias-sliced into 1 inch pieces
1 cup thinly sliced fresh mushroom
1/2 cup sliced water chestnuts
Process
1. Cut chicken into 1/2 in pieces. Place in a zip-lock bag.
2. For marinade, combine water, soy sauce, wine & red peppers; pour over chicken & marinate in refrigerator for 30 min. Drain chicken, reserving marinade ; set aside.
3. Pour oil into wok or large skillet. Heat over med-high heat. Add green onions, mushrooms & garlic to wok; cook & stir for 1-2 min or until tender. Remove vegetables from wok & add chicken cooking & stirring until no longer pink. Push chicken from the center of the wok & add stirred marinade mixture to the center of wok. Cook & stir until thickened & bubbly.
4. Return cooked veggies; add water chestnuts & cashews. Cook & stir about 1 min. more or until heated through.
Hope you will enjoy this recipe as much as I did! YUMMY YUMMY!
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cportwine
Senior Member
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Posted: 26 March 2008 02:53 pm |
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| Another Ground Turkey Recipe: I also make this with and pre-made patties. I fry up the ground turkey with a ton of spices. For me that would be garlic and onions. But, I would think you could use whatever spices you want. Then drain, if there is anything to drain. Then I add 1 can of reduced fat cream of mushroom soup. Heat and stir until done. Serve with potatoes or whole wheat toast. I love eating this, and the soup hides the turkey taste.
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losingwt
Senior Member
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Posted: 30 March 2008 01:26 pm |
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Not sure how this could fit any day on the DG, but could be good for a day off!
Crustless Cheesecake
Serves 12; 100 calories per serving
nonstick cooking spray
24 ounces low-fat cream cheese
1 cup low-fat ricotta cheese
1/2 cup low-fat sour cream
1 and 1/2 cups Splenda®
1/4 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
5 egg whites
Preheat oven to 450 degrees. Spray a springform pan with nonstick vegetable oil cooking spray. In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat. In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and Splenda® just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan. Place the pan into the heated water bath.
Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours. Remove the cake and refrigerate before serving
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Autumn0909
New Member
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Posted: 30 March 2008 11:28 pm |
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Cupcake Cheesecake
For cupcake:
3 - 8 oz. packages of cream cheese
1 cup of Splenda (or sweetener of choice)
2 eggs
1 1/2 tsp Vanilla
1/4 tsp lemon juice (my preference, if you have it, works well without it)
Topping: *** (see below)
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla
Bring cream cheese to room temperature. Place cream cheese in a bowl and add one egg at a time beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.) Pour into paper cupcake liners about an 1/8 inch from the top. (Makes approx. 18 cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes (until large cracks appear on the top). Remove from oven and cool for 5 minutes.
For the topping add the Splenda and Vanilla to the Sour Cream. Add a tsp. on top of each cupcake and return to the oven for 5 minutes.
Cool and then keep refrigerated. They can also be frozen
*** That topping is a basic topping and is what I usually give to everyone as it is basic. Take the sour cream and mix it with SF Rasberry or any kind of flavoring you like, but raspberry is best (Torani or DaVinci)
***For this to be a true protien dish, you must use regular cream cheese and regular sour cream that way you are not adding carbs. Do not use SF. If you wish to change the cream cheese to LF, that is strictly up to you, but remember, when they take fat out it is replaced with sugars and junk, which you will see in the ingredients.
****You can make this as a regular cake also, just bake it in a springform pan, but then you are tempted to eat too much of it, cupcakes work cause you can freeze it. I sometimes just use this as a meal also.
**If you like an eggier cheesecake, I have also made it with 2 cream cheese and 4 eggs (rest of ingredients are the same). Depends on what you like.
Last edited on 1 April 2008 10:03 pm by Autumn0909
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Autumn0909
New Member
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Posted: 31 March 2008 09:38 am |
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Ok, here are a few veggie recipes, most of which are for BC though or you can use on your days off
TUNA PATTIES
To 1 can of tuna drained, mix and add: 1 egg, approx 2-3 tbs of mayo, 1 tsp of dill, 1 tsp of dried minced onion. I then add grated parmesan cheese to use as a filler instead of bread crumbs. I make mine kind of moist and drop by a spoonful (then mash into patties) into a hot skillet with melted butter. Cook until lightly browned on each side.
HOT AND SPICY SPINACH
Nonstick cooking spray
1 red bell pepper cut into 1-inch pieces
1 clove garlic, minced
1 pound prewashed fresh spinach, rinsed and chopped
1 T prepared mustard
1 tsp lemon juice
1/2 tsp red pepper flakes
Spray large skillet with nonstick spray, heat over medium heat. Add red bell pepper and garlic, cook and stir 3 minutes. Add spiniach; cook and stir 3 minutes or just until spinach begins to wilt. Stir in mustard, lemon juice and red pepper flakes. Serve immediately.
Cook's Tip: To obtian the maximum nutritional value from spinach, cook it for the shortest possible time. The vitamins in spinach and other greens are soluble in water and fats and are therefore lost during long cooking.
ZUCCHINI BOATS
4 large zucchini
1-2 lbs ground hamburger or sausage
onion
cheese of your choice
salt and pepper
Cut zucchini in half lengthwise. Hollow out the inside. In a bowl mix meat and onion, add salt and pepper. Fill hollowed out zucchini with the meat mixture. Cover with cheese and bake at 350 until tender. Baking time will depend on how big your zucchini is.
GREEN BEANS WITH WARM BACON DRESSING (2 servings)
1/2 lb green beans, trimmed, cut into 2-inch length
2 bacon slices
1 T. chopped shallots
3 tsp white wine vineger
Cook beans in large pot of boiling salted water until tender, about 8 minutes, drain and transfer to shallow bowl. Meanwhile, cook bacon over medium heat until crisp, drain on paper towel. Add shallot to skillet and saute 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture in skillet. Season warm dressing to taste with salt and pepper. Pour dressing over green beans and toss to coat. Crumble bacon over.
FRIED CABBAGE
1 small head of cabbage sliced
1 pound of thick sliced bacon cut into chunks
1 green pepper sliced
1 large onion sliced
In a deep skillet fry bacon so that it is nice and brown, do not drain the oil add the other ingredients and cook covered until cabbage is done, stirring occasionally. This is even good the next day. Add salt and pepper to taste.
FRIED CABBAGE AND ONIONS
2 slices bacon
1/2 head of cabbage
1/2 onion thinly sliced
Fry bacon, drain, but reserve a couple tablespoons of fat, crumble bacon, add cabbage, onion, and crumbled bacon into drippings and cook until cabbage is wilted, but firm. Add some salt and pepper to taste.
CRAB-STUFFED CHERRY TOMATOES
36 stuffed tomatoes
salt
1/4 cup cottage cheese
1-1/2 tsp minced onion
1-1/2 tsp lemon juice
dash of garlic salt
1/2 pound fresh crabmeat, drained and flaked
1/4 cup minced celery
1 tbls finley chopped green pepper
Cut top off each tomato; scoop out pulp. Sprinkle inside of tomatoes lightly with salt and invert on paper towels to drain. Place cottage cheese in electric blender, process until smooth. Add onion, lemon juice, garlic and salt blending well. Stir in remaing ingredients. Spoon crabmeat mixture into tomatoes. Chill before serving.
CAULIFLOWER AU GRATIN
2 heads of cauliflower broken into small flourettes
1-1/2 cup mayonnaise
4-5 Tbl Dijon mustard
1 tsp white pepper
2 Tbl parsley
shredded cheese
1 cup cream
Steam cauliflower lightly. Mix mayo, dijon and spices. In a lightly buttered casserole dish, layer cauliflower and spread 1/2 mayo mixture on top followed by cheese. Repeat. Pour cream over top. Bake at 350 for 10 minutes or until cheese is brown and bubbly.
CAULIFLOWER CUSTARD (6 servings)
1-1/2 lb cauliflower flourettes
3 beaten eggs
1-1/2 cup cream/water combined
2 tb. butter melted
1 salt and pepper
1 cup swill cheese grated
Blanch and drain cauliflower. Combine eggs, mild and butter. Salt and pepper to taste. Place cauliflower in 1-1/2 qt casserole dish. Cover with grated cheese (Parmesan can be added). Pour custard over top. Bake at 350 for 35 minutes or until set.
BROCCOLI CAULIFLOWER CHEESE SOUP
Put 2 large cans of Swanson chicken broth in large saucepan or dutch oven. Simmer and add 1 head of cauliflower chopped up and 2 heads of broccoli chopped up and 1 large onion chopped. When vegetables are cooked soft, turn the heat down to low and add 1 large package of shredded cheddar cheese. Stir constantly until dissolved and remove from heat. Store in refrigerator.
FLOURLESS PIZZA
1 cup ricotta cheese
3 large eggs
1 tsp garlic salt
1 tbls olive oil
1 jar Ragu pizza sauce (sugar free) - or make your own
mozzarella cheese, shredded
your choice of met and/or veggie toppings
Preheat oven to 350 degrees. Meanwhile,mix together ricotta, eggs (beaten), and garlic salt. Oil a deep dish pizza pan (12" - 14" dimater) with the olive oil. Pour the crust batter into the pan and bake for about 20 minutes. then broil on middle rach for 2 or 3 minutes (watch closely!) until top gets lightly golden brown.
Remove from oven. Spread pizza sauce, a thin layer of mozzarella and your pizza toppings. Finish with another layer of mozzarella.
Bake gain for 10-15 minutes or until cheese is melted and bubbly.
Remove from oven and slice into at least 8 slices. The smaller the slices, the easier they are to handle. The crust will be thin, but definitely manageable if the slices are not too wide.
MUSHROOM PIZZA
Take large portabello mushrooms and break off stems. Place in baking pan underside up (so you are looking at where the stem was); spread spaghetti sauce (sugar free) on muchroom; top with shredded mozzarella and whatever else you like on pizza (bake at 350 degrees for about 15 minutes, they are done when juices flow out of mushroom.
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cportwine
Senior Member
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Posted: 31 March 2008 12:13 pm |
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I'll have to try that tuna recipe. I make mine pretty plain. I just use an egg and saltines. Make patties and fry with olive oil spray. Yours sound so much better. Tuna patties are a great substitution for hamburgers. Thanks for the recipes... 
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Hiker
Senior Member
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Posted: 1 April 2008 12:07 pm |
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Ratatouille
1 small eggplant, cut into 1” cubes 8 plum tomatoes chopped
1 med red onion, diced 1 med zucchini sliced
3 cloves of garlic, minced 1 small bell pepper, diced
½ teas cinnamon ½ cup tomato puree
¼ teas black pepper 1 TBLS fresh basil
1 cup dry white wine 1TBLS olive oil
I just put it all into a crock pot and let it cook on low all day.
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Hiker
Senior Member
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Posted: 1 April 2008 12:08 pm |
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Mexican Soup
2 cans fat free re-fried beans
2 cups vegetable broth
2 cans diced tomatoes (I use Zesty with green chilies)
Mushrooms and Onions to taste
Just mix and heat.
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willbethin
Senior Member
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Posted: 1 April 2008 08:24 pm |
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Try these chickpea/garbanzo bean recipes:
Super Fast Chickpeas and Spinach
Ingredients (use vegan versions):
8-10 oz chopped spinach
12 oz chickpeas (from can or cooked)
1/4-3/4 cup water, wine or vegetable broth
2-3 tablespoon lemon juice
1 tablespoon tahini
2-4 tablespoon minced garlic
1 onion, chopped
1-2 tablespoon cooking oil
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground paprika or cayenne pepper
1 tablespoon ground coriander
1 tablespoon concentrated tomato paste
salt to taste
Directions:
Saute the onion and garlic in cooking oil until soft.
Stir in the chickpeas and spinach and saute for another 2-4 minutes.
Add the lemon juice, tomato paste, tahini and spices.
Lower the temperature, add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency.
Serve with rice or bread.
I make a big batch of this and keep it in the fridge. It's quick, nutritious, and good hot or cold.
End-of-the-Week Chickpea Special
Ingredients (use vegan versions):
1 can chickpeas (8 oz?)
half a red onion
1 stalk celery
soy sauce
olive oil
Directions:
Heat a few tablespoons of olive oil in a skillet. Chop about half a large red onion and 1 celery stalk (more of either or both if you so choose, because onions and celery are cheap, dude).
When the oil is heated, throw the onions and celery in the pan. Stir it a bit to prevent burning. When the veggies have browned a little, throw in a can of drained chickpeas and a few splashes of soy sauce. Stir, heat until it's browned to your liking.
Serve with more soy sauce. My boyfriend is dying to try it with chili oil and some hot spices. It's very good eaten cold.
Roasted Chickpeas!!!
Easy easy easy easy easy easy! Eat for a snack!
Ingredients (use vegan versions):
1 can chickpeas or dried soaked boiled chickpeas
2 tablespoons olive oil
1 teaspoon of your favorite spices....cumin/cayenne is a good combo or garlic and onion or onion and dill. I could go on.
Directions:
Pour rinsed chickpeas onto a cookie sheet.
Mix spices and oil and pour onto chickpeas. Coat evenly.
Bake at 350 for 30 minutes or until golden.
Eat
Easy Chick Pea Curry
Ingredients (use vegan versions):
1 can of chick peas - drained
10 cherry tomatoes - sliced in half
1 medium onion - halved and thinly sliced
1 green chili - thinly sliced
garlic - finely grated
ginger - finely grated
turmeric
ground cumin
fresh coriander (cilantro) - chopped
oil - small amount
water - small amount
Directions:
Heat oil in a pan and add onion, ginger, garlic and chilli and fry for 2-3 minutes.
Add chick peas, turmeric and cumin and a very small amount of water and lower heat. Simmer for a few more minutes.
Add cherry tomatoes and leave for another 10 minutes or so, stirring occasionally.
Just before serving, add the coriander.
Serve with brown basmati rice and a sliced tomato, onion and coriander salad
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Amjacie
Senior Member
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Posted: 5 April 2008 08:11 pm |
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Turkey Cabbage Rolls
3/4 cup water
One pound ground turkey
One beaten egg
One jar of chunky spag sauce with garden veggies
16 large cabbage leaves
3/4 cup oats
Salt and pepper
Pre-heat oven to 350. Spray 9*13 casserole pan with Pam. Core the cabbage and steam whole thing so leaves are easy to remove and work with. Cook the turkey, drain, and transfer to bowl. Add egg, half of the spag. sauce, the water, oats and seasoning. Place 2 tbs of mixture in center of cabbage leaf. fold in sides and roll. Place in pan seam down. Top with remaining sauce and cover pan with aluminum foil. Bake one hour. Remove foil the last 10 minutes and let sit 5 min. before serving
Make it Mexi- follow above recipe, but add taco seasoning to turkey while cooking, and use chunky tomato sauce (2 reg. size cans) instead of spaghetti sauce. Top with shredded cheese the last 10 minutes. Yum!
Last edited on 5 April 2008 08:28 pm by Amjacie
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Lizardlaird
New Member
| Joined: | 18 November 2007 |
| Location: | Hawaii USA |
| Posts: | 68 |
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Posted: 12 April 2008 01:11 am |
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Fresh Whipped Topping (Cool Whip)
"How to make basic whipped cream. For best results make sure whisk and metal bowl are ice cold."
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar (powdered sugar)
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Use Splenda instead of confectioners sugar to reduce the calories. It taste just as good!
Also,can experiment with different extracts to get just the right flavor to go with that perfect recipe (rum extract,almond,banana,coconut,maple,coffee)~tried them all :)
Last edited on 12 April 2008 01:12 am by Lizardlaird
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Proud-2BA-Loser
New Member
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Posted: 14 April 2008 03:34 pm |
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**Veggie Day Recipe**
2 cans Rotel, 1 can tomato sauce (I made sure none of these had any added sugar - just spices and tomatoes)
1 can pinto beans, rinsed
1 bag stir fry veggie mix (broccoli, snow peas, carrots, bok choy)
2 cloves garlic, 1 small onion diced
Browned onion & garlic, added rest of ingredients and simmered.
A little spicy and very flavorful - so I'm not at all worried about veggie day (unlike stupid fruit day )
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DeniceinSpain
Senior Member
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Posted: 14 April 2008 04:54 pm |
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Maybye someone would like this for their veggie day. It's based on a traditional spanish bean stew (normally loaded with chorizo and black pudding) that is really satisfying and tasty. You don't loose the chorizo taste because of the pimentón. It's really nice:
pinto beans
toms (loads)
green italian peppers (loads)
onions (1 or 2)
garlic (3/4 pieces)
pimentón aka: paprica -I use both spicy and sweet together (heaped tablespoon)
salt or veggie stock cube
water (to cover the beans)
bbq sauce or ketchup (a dollop)
soak the beans overnight (you could use canned, but dry ones release the starch into the stew to thiken it).
finely chop the veggies and cook them till mushy. Throw in the rest of the ingredients and pressure cook untill it smells done (I alwayes cook by smell) which is about 25 min. Otherwise, in a standard pot it probably takes around 2 hour of simmering (so you need to keep topping up the water)
Hope someone will benifit from this one!
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DeniceinSpain
Senior Member
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Posted: 14 April 2008 10:20 pm |
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CHICKEN AND CHEESE MEAL
My 5th meal today was chicken and cheese, and here is what I wolfed up:
A base of salsa on my plate
dry fried chiken breast in taco seasoning and water
grated cheese.
All grilled and melting. This has most definatley been the best meal yet! So in case anyone has generated the same meal foods, I strongly urge this dish
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willbethin
Senior Member
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Posted: 15 April 2008 03:10 pm |
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warm five fruit compote:
- 1/2 cup [125 mL] stoned prunes
- 1/2 cup [125 mL] stoned peeled fresh peach pieces
- 1/2 cup [125 mL] cored peeled fresh pear pieces
- 1/2 cup [125 mL] cored peeled fresh pineapple chunks
- 1 1/2 cups [375 mL] applesauce
- 1 teaspoon [5 mL] ground cinnamon
- 1/2 teaspoon [2.5 mL] ground ginger
- 1/2 teaspoon [2.5 mL] ground nutmeg
- Juice and grated rind of 1/2 a lemon
- Preheat oven to 250°F [120°C].
- Mix together prunes, peach pieces, pear pieces, pineapple chunks and applesauce into an oven-safe casserole.
- Well mix in ground cinnamon, ginger and nutmeg, lemon juice, and grated lemon rind.
- Cover casserole.
- Transfer into preheated oven for at least 1 hour.
- Serve compote immediately.
I found this recipe and though it might be good for a warm meal on fruit day. I will be giving this a try.
The directions say that you can use any five fresh or canned peeled fruits.Last edited on 15 April 2008 03:11 pm by willbethin
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willbethin
Senior Member
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Posted: 21 April 2008 04:18 pm |
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Beans and greens:
one turn of olive oil (or Pam if desired)
3-6 cloves garlic crushed
1 pound greens ( I used spinach, but could use any kind)
1 cup vegetable stock
2 cans chick peas Drained
Put oil or pam in the pan and saute garlic about 2 min.
Put in the greens and wilt. I used frozen so I just mixed with the olive oil and garlic
Add veggie stock and cook for 7-8 minutes.
Add drained chick peas and heat. Serve warm.
I used 1/2 pound dried beans that had soaked overnight and just added them when I added the veggie stock. I then cooked it till the beans were tender. I have no idea what the nutrient value on the veggie stock is as I have homemade. I also used garlic powder. It turned out quite tasty.
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willbethin
Senior Member
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Posted: 21 April 2008 04:23 pm |
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I have no idea if cornstarch is legal or not but if you have no problems with it, try this one:
Olive oil or pam
lean pork roast cut into strips
4 cups of veggies
1 1/2 - 2 cups vegetabe, or chicken stock
approx 2 tbsp cornstarch
mix cornstarch and stock together and set aside.
In pan, cook pork in olive oil or pam. Once cooked, take out and set aside. Add veggies and cook until just begining to be tender. Add pork back in and add veggie stock cornstarch mix. cook until bubbly.
This is good for those meals with meat and veggies. I used it in place of a tuna salad meal.
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CarrieBeth
Senior Member
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Posted: 21 April 2008 06:40 pm |
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Spicy Trout Packets
trout filets (or any white fish)
jalapeno slices
lemons or lemon juice
pepper
extra virgin olive oil
garlic salt
On a large piece of foil baste filets with olive oil, garlic salt and pepper. Place jalepeno slices on fish, to taste. Sprinkle with lemon juice. If using real lemons, place slices on top of the filets. Fold foil into a "packet" (all sides sealed) and bake on a cookie sheet at 400 degrees for 14-20 minutes.
YUM!
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Amjacie
Senior Member
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Posted: 22 April 2008 06:45 am |
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Sunshines Veggie Ideas
For breakfast...tomato slices..rub on a tiny bit of extra virgin olive oil...I like Pompean brand from walmart...sprinkle on oregano and basil..maybe garlic powder..or italian herbs...sprinkle on grated mozzarella cheese and alittle parman or romano cheese and broil. You could use provolone or cheddar or ???
For a sweeter start...the night before...micro or bake acorn or butternut squash...spray with I can't believe butter spray and pumpkin pie spice or just cinnamon and then sweetener.
If you like v8 is probably OK to start the day as it is a veg blend.. and breakfast can be a hard meal.
Slice and eggplant...sprinkle with salt..let drain..rinse..bake on oiled sheet til starting to soften..spread on some pizza sauce and mozzarella and parmesan and melt.
Bake or micro (I poke holes in and micro..turn over once...til soft) a spaghetti squash...top with spaghetti sauce and cheese...or butter spray and cheese...or steamed veggies...sauce, cheese or whatever.
veggie chili and cheese
veggie soups or stews
steamed broccoli or cauliflower..whole or pureed with cheese
steamed cabbage wedges and butter spray
shredded carrot salad
coleslaw or asian coleslaw
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CarrieBeth
Senior Member
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Posted: 25 April 2008 04:04 pm |
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Sugar-Free Applesauce
4-5 Granny Smith apples
2 packets Splenda
1/2 cup water
cinnamon to taste
Peel and slice apples into chunks. Cook on stovetop with water and Splenda, stirring often, until water boils. Cover and simmer 20 minutes. Remove from heat. Mash with potato masher until desired consistency, sprinkle with cinnamon. Great on their own or over vanilla frozen yogurt! And it makes Fruit Day a whole lot easier!!
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CarrieBeth
Senior Member
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Posted: 13 May 2008 05:02 pm |
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Oh, Lawd! in a Glass Smoothie
Whether or not you like this smoothie recipe, and how could you not, look at the ingredients, you have to love the name.
Oh, Lawd! in a Glass Smoothie Ingredients:
- 1⁄2 cup of sliced strawberries
- 2 apples peeled, cut and with seeds removed
- 1⁄2 cup of blueberries
- 1⁄2 cup of peaches
- 3⁄4 cup of natural apple juice
- 3⁄4 cup of natural orange juice
Place all ingredients in blender, mix and drink. Make sure your juices are not from concentrate.
Tropical Passion Smoothie
Passion fruit smoothies are usually hard to find, but this recipe really embraces, pun intended, the passion fruit with 2 pieces of the fruit.
Tropical Passion Smoothie Ingredients:
- 1 papaya
- 1 peach
- 2 passionfruit
- 150ml (5fl oz) freshly squeezed orange juice
Morning Sunrise Smoothie
Morning Sunrise Smoothie
- 1 banana, peeled and sliced
- 1/2 cup of strawberries
- 1/2 cup of orange juice
- A handful of ice cubes
Kiwi Strawberry Smoothie
You don’t come across a lot of kiwi smoothies, so give this one a try if you haven’t had one before.
Kiwi strawberry Smoothie Recipe
- 3 peeled kiwi
- 1 cup frozen banana slices
- 3/4 cup pineapple juice
- 1/2 cup frozen strawberries
Put all ingredients into blender. Blend until smoothie consistency is reached!
Main Squeeze Smoothie Recipe
Main Squeeze Smoothie
- 1 1/2 cups ripe strawberries, hulled and sliced
- 1 cup raspberries
- 1 banana, peeled and sliced
- 1 cup orange juice (preferably freshly squeezed)
Papaya Raspberry Smoothie
Ingredients
- 1 frozen banana, peeled
- 1/2 fresh papaya
- 10-12 raspberries (fresh or frozen)
- 1/2 cup water or fruit juice
Cherry Cantaloupe Smoothie
Cherries and cantaloupe in a smoothie? This recipe may sound like a bad accident in a produce aisle, but it also blends nicely for a great unusual low fat smoothie taste.
Cherry Cantaloupe Smoothie Ingredients:
- 1/2 cantaloupe (peeled, seeded, and sliced)
- 1/2 cup apple or apricot juice
- 2-3 pitted cherries
- 1/4 cup raspberries or blackberries
- 3-4 ice cubes
Last edited on 14 May 2008 11:55 am by
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losingwt
Senior Member
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Posted: 15 May 2008 04:44 pm |
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Classic Almond Flour Pound Cake
Ingredients:
1/2 cup butter (1 stick) softened at room temperature
1/2 cup full fat cream cheese
1 cup Splenda
5 large eggs, at room temperature
2 cups almond flour
1/2 cup Cake-Ability Baking Aid
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each.
In a separate bowl, mix almond flour with Cake-Ability Baking Aid and baking powder, breaking up any lumps. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.
Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
You can change flavors for this cake by using different extract flavors and even food color if you like!
Makes 12 servings. 6.1 net grams of carbohydrate per serving.
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wannatravel
New Member
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Posted: 22 May 2008 12:19 pm |
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losing,
This cake was terrific. I omitted the Cake-ability since I couldn't get it in time. It tasted just like any pound cake. Everyone loved it. Such a hit that everyone wanted a doggie bag to take home and I didn't even have leftovers. I found a recipe for SF frosting so I decided to frost it. It was a little unusual on the heavier cake but still tased great. Thanks!
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wannatravel
New Member
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Posted: 22 May 2008 12:21 pm |
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| Forgot to mention that I used almond extract for the cake flavor and "White Chocolate" flavored frosting. Frosting recipe to follow.
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wannatravel
New Member
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Posted: 22 May 2008 12:27 pm |
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Sugar-Free Frosting
INGREDIENTS
- 1 (1.4 ounce) package sugar-free instant pudding mix
- 1 cups milk
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container lite frozen whipped topping, thawed
DIRECTIONS
- In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
- In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
PS - I used fat free cream cheese and sugar free cool whip instead of lite.
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urbz
New Member
| Joined: | 27 May 2008 |
| Location: | |
| Posts: | 2 |
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Posted: 27 May 2008 10:05 pm |
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hello,
im not a member of fat loss 4 idiots but im really interested in calorie shifting
i've been researching online, but i can't join.
i was wondering if someone could help me out with what they eat on a daily basis or some of the foods they have on the menu and such to get me started
thanks!
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Anyar
Moderator
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Posted: 28 May 2008 11:10 pm |
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Urbz:
The "FL4I - Recipes" section is really the wrong thread to post a question of this type, but since it's posted I will attempt to answer your question. Please be sure to post future question of this type under "FL4I - Diet Questions and Concerns" or "FL4I - General Discussion".
No one can assist in getting you started on the diet. This is something that must be purchased from http://www.fatloss4idiots.com.
The diet provides you with an online diet generator that automatically generates your menu based on the selections you provide. The menu is design not only to shift calories, but separate certain carbs and proteins. For this reason, it's not something that can be given to you.
Good luck.
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CarrieBeth
Senior Member
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Posted: 4 June 2008 03:24 pm |
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Found at Hungry-Girl.com!! Might be good for cheat days. I HIGHLY suggest you guys check out the site. There are a ton of good recipes on there, ones that will also work ON the diet!
HG's Cheesy Beefy Supreme Wrap
Ingredients:
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & Delicious Low Carb High Fiber)
1/2 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger or Morningstar Farms Meal Starters Grillers Recipe Crumbles)
1/2 cup shredded fat-free cheddar cheese
1/2 wedge The Laughing Cow cheese, Light Original Swiss
1 tbsp. fat-free sour cream
1 tsp. taco seasoning mix
1/2 tsp. taco sauce
Directions:
Place frozen soy crumbles, Laughing Cow cheese and taco seasoning mix in a small microwave-safe bowl. Heat in microwave for 45 - 60 seconds. Remove, add taco sauce, and mix well. Lay tortilla out on a large microwave-safe plate, and then warm it in the microwave for about 10 seconds. Place the soy crumble mixture in the center of the tortilla. Next, cover the mixture with the shredded cheese. Place the tortilla, open-faced, in the microwave for about 40 seconds (until shredded cheese has melted slightly). Remove plate from the microwave, and place sour cream on top of the melty cheese layer. Then, wrap the tortilla up by first folding in the sides and then rolling it up from the bottom. With the seam side down on the plate, heat the wrap in the microwave for another 30 seconds. Enjoy! MAKES 1 SERVING
One wrap is 267 calories, 6g fat, 1460 mg of sodium, 30g carbs, 16g fiber, 2g sugars, 38g protiens, and if you're familiar with Weight Watchers points, it's 5 points for one burrito.
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Anyar
Moderator
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Posted: 7 June 2008 01:36 am |
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For those interested in a little deviation on Veggie Day, here is a great recipe. The only non-adherence for this salad to the Veggie day rules is that you add Feta Cheese, but you can always omit it.
Ingredients:
1 Small jar of Roasted Red Peppers (PEPPERS)
1 Fresh yellow or green bell pepper (PEPPERS)
4 Teaspoons extra-virgin olive oil, divided (USE LOW-FAT DRESSING)
2 Yellow squash, chopped into 1/2-inch cubes
2 Zucchini squash, chopped into 1/2-inch cubes
1 Tablespoon sherry vinegar (LESS THAN 10 CAL PER SERVING)
1 Teaspoon Fresh chopped Rosemary (CONSIDERED A SEASONING)
1 Dash of Sea salt and freshly ground black pepper to taste
3 ounces of Feta (3/4 cup), crumbled (OKAY SO IT'S NOT ON THE DIET)
6 Cups of fresh Arugula (or baby spinach) washed and drained
(Can also add a tomatoe)
Cooking:
Slightly sautee roasted peppers, yellow peppers, squash and zuchinni in Pam (or a tsp of oil) ensuring veggies are still crisp.
Add everything to large bowl with other ingredients except Arugula or Spinach and toss.
Place in fridge preferrably over night, but minimal two hours.
When ready to eat, toss salad and search with fresh Arugula or Spinach.
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agl3591
Senior Member
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Posted: 11 June 2008 03:58 pm |
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CREAMY TOMATO SOUP
This is a creamy low-carb soup and contains only 5g carbs (be sure to subtract the fiber) per serving.
Ingredients
1 cup tomato juice
1/2 teaspoon Worcestershire sauce
Sweetener equivalent to 1 teaspoon sugar
1 teaspoon ThickenThin not/Starch thickener
Salt and freshly ground black pepper to taste
2 tablespoons heavy cream
Directions
In a 1-quart saucepan combine tomato juice, Worcestershire sauce and sugar equivalent. Whisk in ThickenThin not/Starch thickener. Add salt and pepper. Bring to a boil over medium-high heat, stirring constantly. When soup thickens slightly gently whisk in cream. Garnish with chopped chives.
Makes 2 half-cup servings.
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fwalter
New Member
| Joined: | 31 March 2006 |
| Location: | |
| Posts: | 41 |
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Posted: 14 June 2008 01:33 am |
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Simple & Tasty Chili for Veggie Day
Can of Mexican style chili beans - (your grocery should have these, they already have the chilies in them - same with the tomatoes)
Can of diced Mexican style tomatoes
fresh minced garlic, chili powder, cayenne (to taste)
onions - I prefer mine raw as a garnish - green onions are good too.
Bring to a boil then simmer at least 1 hour, stirring frequently.
If you don't find the Mexican style beans and tomatoes, just get some canned green chilies and add those to regular chili beans and diced or stewed tomatoes.
Garnish with 1 oz. of shredded cheese
Another GREAT garnish for this is pepperoncini peppers. If you're not familiar with them, they are the kind Subway uses, also many restaurants throw them on your plate with burgers or sandwiches. They are a wonderful Greek pepper, not too hot. I get the Mezzetta brand, they come in a jar sliced or whole.Last edited on 14 June 2008 01:37 am by fwalter
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jacknife76
Senior Member
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Posted: 7 July 2008 08:56 pm |
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Veggie Day
Veggie chili is pretty easy. 28oz can of tomatoes, 4oz. can of tomato sauce (salt free), green pepper, red pepper, onion, zucchini, spinach, 1-2 cans black beans (or pinto or kidney), (2) veggie bouillon cubes, celery, green chilis, 1TBSP each chili powder and cumin. 2 bay leaves (whole), garlic powder and pepper to taste.
Add everything but the beans, simmer to reduce the water and make the chili thicker. Add the beans near the end to heat up and get some chili flavor. (maybe heat for about 1/2 hour - you don't want the beans to get too smooshie).
You may need to add more or less chili powder according to your tastes. 1TBSP is usually a good start. Make sure you take out the bay leaves before you eat.
Also, you can change the veggies around to suit your tastes. I thought the zucchini, spinach and celery would be too much, but it really wasn't! If the celery makes it taste too much like stew, add more chili powder and cumin. Add spices to your liking, I usually add red pepper flakes or fresh jalapenos or habaneros. And you get 1oz. cheese with each meal and chili is great with some shredded cheddar!
Toss veggies (red pepper, asparagus, red onion, zucchini) in olive oil, salt and pepper. Add balsamic vinegar and/or lemon to marinate for a different taste. Grill and add parmesan cheese.
Cut eggplant and red pepper. Salt and oil the veggies and grill. Serve with goat cheese. (you may want to lay out the eggplant on paper towels and trow salt on to get all the excess water out before cooking)
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kitty
Senior Member
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Posted: 11 July 2008 05:07 am |
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here is an interesting veggie recipie..i think i might change eggplant to zucchini
http://allrecipes.com/Recipe/Grilled-Eggplant-Tomato-and-Goat-Cheese/Detail.aspx?ms=1&prop25=11025853&prop26=DailyDish&prop27=2008-07-07&prop28=RecipeOption&prop29=FullRecipe&me=1
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arabic2195
New Member
| Joined: | 8 July 2008 |
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| Posts: | 14 |
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Posted: 11 July 2008 05:25 pm |
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Oh my gosh Kitty that recipes sounds so delicious. I just printed it out and it actually excites me for veggie day.
Thanks for the recipe
Heather
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arabic2195
New Member
| Joined: | 8 July 2008 |
| Location: | |
| Posts: | 14 |
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Posted: 14 July 2008 07:49 pm |
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DeniceinSpain wrote: Maybye someone would like this for their veggie day. It's based on a traditional spanish bean stew (normally loaded with chorizo and black pudding) that is really satisfying and tasty. You don't loose the chorizo taste because of the pimentón. It's really nice:
pinto beans
toms (loads)
green italian peppers (loads)
onions (1 or 2)
garlic (3/4 pieces)
pimentón aka: paprica -I use both spicy and sweet together (heaped tablespoon)
salt or veggie stock cube
water (to cover the beans)
bbq sauce or ketchup (a dollop)
soak the beans overnight (you could use canned, but dry ones release the starch into the stew to thiken it).
finely chop the veggies and cook them till mushy. Throw in the rest of the ingredients and pressure cook untill it smells done (I alwayes cook by smell) which is about 25 min. Otherwise, in a standard pot it probably takes around 2 hour of simmering (so you need to keep topping up the water)
Hope someone will benifit from this one!
Hi
DeniceinSpain I wanted to try your recipe this Wednesday first day of veggies but I had a few questions? How do you cook the veggies? and may sound like a stupid question but what do you mean by pressure cook? I would assume to just cook it over a stove top unless there is a better faster option.
Thank you,
Heather
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kitty
Senior Member
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Posted: 14 July 2008 09:37 pm |
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another veggie recipe everyone...enjoy!
http://www.recipezaar.com/recipe/getrecipe.zsp?id=65602
Kitty
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kitty
Senior Member
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Posted: 15 July 2008 03:35 am |
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Okay, so sunshine has dubbed me "recipe queen" so here are two more you might like.
tuna recipe
http://www.cooking.com/recipes/static/recipe9493.htm
Chicken recipe when you have nuts
1/2 walnuts chopped
2 TBS dijon mustard
1 TBS olive oil
1/4 cup of flavored breadcrumbs (I'll leave this out)
4 Skinless chicken breasts (1 lb)
Heat oven to 400 degress
Using a mini-food processor or blender, grind the nuts to a fine crumbs.
Transfer the nut crumb to a shallow bowl.
Stir in breadcrumbs(maybe not)
Rub each chicken breast with mustard, the coat with the walnut mixture.
Coat baking sheet with the olive oil and place in hot oven for 5 minutes.
Place chicken on hot baking sheet; bake at 400 degrees for 7-10 minutes on each side.
284 Calories, 30 grams of protein, 8 grams of carbs, 15 grams fat, 2 grams fiber 291 mg of sodium
ENJOY
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Amjacie
Senior Member
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Posted: 16 July 2008 07:23 am |
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Amjacie's favorite Mexi salad
I always put on a crock pot of pintos the day before veggie day. You can then add them to a veggie soup, or chili, bu
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