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30 Something's Recipes

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Old 02-09-2011, 04:33 PM   #61
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Location: Louisiana
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Thai Pesto Chicken w/Coconut Lime Rice

Chicken:
1 cup loosely packed fresh cilantro leaves
3 tblspn fresh lime juice
2 tblspn unsalted dry-roast peanuts
2 tblspn fresh ginger
2 garlic cloves
3/4 tspn salt
2 tspn honey
1/2 tspn dried crushed red pepper
3 tblspn olive oil

Process all the above ingredients in food processor until smooth, and toss with sauted chicken (or shrimp) until coated.

(I couldn't find unsalted peanuts, so I just cut the salt out of the recipe)

Rice:

Combine 1 cup light coconut milk with water and bring to boil. Add 1 1/2 cup uncooked jasmine rice, reduce heat and simmer 20-25 minutes until tender and liquid is absorbed. Stir in 1 1/2 tblspn fresh lime juice (and 1 tspn of lime zest if you REALLY want it to zing!)

Serve chicken over rice for tasty chicken dinner of awesomeness! (or without rice for slightly less awesomeness)

P.S. You're welcome!

Calories: 280
Carbs: 23.9
Sodium: 719
Protein: 21

Last edited by DigitalSinner : 02-09-2011 at 04:34 PM.
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Old 09-27-2011, 01:04 AM   #62
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Smile White bean chicken chili for crockpot

Crock Pot White bean Chicken Chili
4 boneless Skinless Chicken breast (grilled) (2 ½ lbs of chopped chicken breast
3 cans diced tomatoes
(2 14.5 oz cans of diced tomatoes w/ green chilies, 1 can with roasted garlic)
1 can diced green chilies
2 cups frozen white corn (trader Joes white corn is yummy)
2 cans Northern beans drained
1 Jalapeno pepper diced (optional)
½ tsp salt and pepper
1 tsp cumin
1 tbs chili powder
1 bag shredded Mozzarella (I use the Mexican mix) added ½ hr b4 serving ( I do not do this step and just sprinkle some on top b4 I eat- tend to eat less cheese that way.
After grilling or baking chicken cut up and throw all ingredients in crock pot cook on low for 4-6 hrs and enjoy.
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Old 09-27-2011, 01:11 AM   #63
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Default Tuscan Bean soup

Tuscan Bean Soup

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces ( i used spinach)

Directions
Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.


In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.


Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
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Old 10-07-2011, 10:12 AM   #64
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I am on the atkins diet and have no time in the morning for breakfast so my mom found this great recipe it only takes 1 min and 15 seconds in the microwave.
Coffee Cup Scrambled Eggs

2 large eggs
1/2 tablespoon of butter
tiny bit of skim milk
sprinkle with cheese if desired

I cooked in microwave for 45 seconds then stirred. Put back in for 20 seconds. (Keep a close eye cause they grow quick put a papertowl on top to avoid a messy microwave)

I just made one this morning for the first time and it worked great. You can add whatever you like to it and I am sure it will be great.

Good Luck
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Old 04-30-2013, 12:37 PM   #65
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Cocoa-Nut Bananas

Ingredients (4 servings)
4 teaspoons cocoa powder
4 teaspoons toasted unsweetened coconut
2 small bananas , sliced on the bias

Preparation (approximately 10 minutes)
Place cocoa & coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.

Nutrition:
Per serving: 80 calories; 1 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 19 g carbohydrates; 1 g added sugars; 1 g protein; 2 g fiber; 5 mg sodium; 274 mg potassium.
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Old 05-01-2013, 12:54 PM   #66
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Low Calorie Iced Coffee

1 16 oz Reusable Cold Cup

4-6 Ice Cubes

2 Tsp Organic Sugar (15 calories per tsp) (I heat 2 tsp up in a bit of water to dissolve. Takes about 30 seconds in the microwave.)

1/4 Cup 2% Organic Milk (33 calories)

Instant Coffee to your taste

Mix ingredients in warm water (except ice cubes) at first then add ice
and finish mixing. I do this in a shaker.

This iced coffee is just 65 calories per delicious 16 oz cup. You can save a few extra calories by using less sugar / Splenda (I actually prefer Splenda) or a lower fat milk. You can also add vanilla flavoring, cinnamon or no calorie caramel flavoring.
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Old 05-01-2013, 01:01 PM   #67
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Guiltless Guacamole
From Good Housekeeping

Try this version, made with creamy mashed white beans and a single avocado. Calories are reduced by 40 percent!

Prep Time: 15 min
Yields: 3 cups

Ingredients:

1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
1 tablespoon(s) (or to taste) lime juice
1 jalapeño chile , seeded
1/2 cup(s) loosely packed fresh cilantro leaves
1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)
Salt
1 ripe avocado, halved and pitted
2 plum tomatoes
Baked tortilla chips or fresh-cut vegetables

Directions:

In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.

Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

Nutritional Information (for 1/4 cup serving).
Calories 65
Total Fat 3g
Saturated Fat --
Cholesterol --
Sodium 155mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars --
Protein 2g
Calcium --
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Old 08-20-2013, 08:16 PM   #68
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Default huge huge thanks!!!

Thank you everyone for your recipes! Shopping day is tomorrow and now I have lots of yummy healthy ideas to try. Cheers!
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