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Old 05-07-2005, 07:50 PM   #66
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Join Date: May 2005
Posts: 3


Here are some recipes I really like

Orange Angel Food Cake Dessert

1 package (16 ounces) angel food cake mix
1 package (0.3 ounce) sugar free orange jello
3/4 c. boiling water
1/2 c. cold water
1 and 1/2 c. cold fat free milk
1 package (1 ounce) sugar free instant vanilla pudding mix
1 tsp. orange extract
1 carton light cool whip (8 ounces)
1 small naval orange, halved and sliced

Prepare and bake cake according to package directions, using an ungreased 10 inch tube pan. Immediately invert tube pan; cool completely.
In a small bowl, dissolve jello in boiling water; stir in cold water and set aside. Cut cake into 2 inch slices; arrange cake slices in an ungreased 13 x 9 dish. With a meat fork, poke holes about 2 inches apart in the cake. Slowly pour jello over cake: refrigerate.
In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving. Makes 15 servings.

(This tastes kind of like an orange creamsicle cake)

Serving Size: 1/15 of the recipe
Calories: 184

Garlic Herb Bread

1 1/2 cups water
4 tsp margarine or softened butter
2 cloves crushed garlic
4 cups bread flour
2 tblsp sugar
2 tsp salt
1/2 tsp dry rosemary leaves
1/4 tsp dried basil
1/4 tsp dry thyme
1 3/4 tsp yeast

1. measure and add liquid ingredients to bread pan.
2. measure and add dry ingredients except yeast to bread pan Use your finger to form a well in the flour where you will pour the yeast. Yeast must NEVER come in contact with a liquid when you are adding ingredients. Measure the yeast carefully, and pour into the well.
4. Snap the breadpan into the breadmaker and close lid.
Bake at basic settings.
If you wish, you may put dough on the rise / dough setting, and take out and form the dough into Challa (braided) bread, or buns etc. I don't punch down the bread and remove all the air when I do this, then let it raise to at least double and bake in regular oven.

This recipe was shared with me by my Mother. I swear it is the very best bread I have ever eaten!!
I am quite happy to eat just the bread (it is so moist you do not really need butter) and a salad for a meal.

This recipe makes 2 braided loaves of bread.
Serving size:
1/8 of the recipe (or 1/4 of a loaf of bread, that's a pretty big serving)


Red Potatoes and Onion in Foil

One 4 oz. red potato, washed and sliced thinly (keep skin on)
1/4 c. thinly sliced onion
1 tsp light margarine
Aluminum foil
Cooking spray

Spray one side of a piece of foil with the nonstick spray. In the center of the foil, place the potatoes and onions. Dot the top with margarine and sprinkle with salt and pepper.
Wrap up the foil around the potatoes so it makes a little packet (make sure the foil seam is up or the packet will leak!)
Place packet on a a cookie sheet and bake at 350 for about an hour or until potatoes are tender. You can also cook these on a BBQ.

Serving Size: This makes 1 serving
Calories: 140

Cheesy Mexican Crockpot Chicken

6 (5 oz) Boneless Chicken breast
1 Can Cream of Mushroom soup
1 Can Cheddar Cheese Soup
1 Can diced tomatoes with green chiles
8oz. Egg Noodles

Place chicken in crock pot. Mix soups with Rotel. Pour over chicken. Cook 8 hours on low or 4 hours on High. In the last 30 minutes add the noodles.

Serving Size: 1/6 of the recipe
Calories: 450

Tomato Sandwiches with Olive Mayonnaise

2 beefsteak tomatoes, sliced thinly
1 clove garlic, minced
2 tblsp olive oil
1 tsp. red wine vinegar
1/2 c. fresh basil leaves, chopped
1/4 tsp. salt
black pepper to taste

7 black olives, chopped
6 Tblsp. light mayonnaise
6 large lettuce leaves
12 slices sourdough bread, toasted

Place sliced tomatoes in a shallow dish. Set aside.
In a small bowl, combine garlic, olive oil, red wine vinegar, basil, salt and pepper. Pour the mixture over the tomato slices and let marinate for at least 30 minutes.

In a small bowl, combine the olives and mayonnaise. Spread 6 slices of toast with the mayonnaise mixture, arrange tomato slices on top, then drizzle any remaining dressing from the bowl over the top. Top each with a lettuce leaf and cover with remaining bread.
Serving Size: 1 sandwich
Calories: 244

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