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Old 08-01-2005, 08:20 PM   #73
Inch by Inch, Its a Cinch
netekay's Avatar
Join Date: Mar 2001
Location: Ames, Iowa
Posts: 18

Default Adding a few of my favorites

These are a few of my favorites:

Chai Rasin Oatmeal

(1 serving)

3/4 cup of 1 minute oatmeal
1/4 cup of chai instant mix
1/4 cup raisins
2 teaspoons Splenda
1 1/2 cups of skim milk
Combine all ingredants and mix well. Cook in microwave for 2 minutes or bring milk to a boil on stove top and add dry ingredients and cook for one minute while mixing.


Tomato & Cucumber Salad (from
Makes 1 serving

2 large tomatoes, chopped
1 large cucumber, chopped
4 green onions, chopped
Juice of 1 lime
Garlic & salt (to taste)
Cayenne pepper (to taste)
Mix above together and refrigerate several hours to mix flavors. This recipe
has 0 points! Add 3/4 oz feta cheese (really good) and it's only 2 points!
POINTS: 0 (with 3/4 oz feta it's only 2 pts!)


Hoisin Marinated Pork Chops (we had these at Christmas..yummy!)

1/4 C. low-sodium soy sauce
1/4 C. hoisin sauce
1/4 C. honey
1 tsp. crushed red pepper
2 garlic cloves, minced
8 (4-oz.) boneless center-cut loin pork chops (about 3/4 inch thick)
Cooking spray

Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight. Prepare grill. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Note: Store cooked pork in refrigerator for up to 2 days.

This can be cut down to serve 2,4, or 6; just change the number of chops but keep the marinade the same. You can also broil in the oven (which is what we did)

Yield: 8 servings
Serving size: 1 pork chop
Calories: 188
Fat: 6.2g
Fiber: 0g

Individual Tiramisu-Style Cups (Diabetic Cooking March/April 2004)
Makes 2 servings (1/2 cup serving)

4 whole ladyfingers, torn into bite-size pieces
6 tbsp. cold strong coffee or
1/3 cup water and 1/2 tsp instant coffee granules (mixed together until
2 packets Splenda
1/2 tsp. vanilla
1/2 cup fat-free whipped topping
1-1/2 tsp. cocoa powder
1 tbsp. sliced almonds

Place half of the ladyfinger pieces in each of two 6 oz pyrex dishes.
Set aside.

In a small bowl, combine coffee, Splenda and vanilla. Stir until Splenda dissolves. Spoon 3 tbsps of coffee mixture over each serving of ladyfinger pieces.

Place whipped topping in a small bowl. Fold in cocoa until blended.
Spoon topping over each dessert. Cover with plastic wrap and refrigerate
at least 2 hours.

Meanwhile, place a small skillet over medium high heat until hot. Add
almonds and toast 2 to 3 minutes or until golden, stirring constantly.
Remove from heat.

At time of serving, sprinkle almonds over each dessert.

Exchanges: 1-1/2 starch; 1 fat
Calories 148;Fat 5g;Carbs 22g;Protein 4g;Chol 80mg;Sodium 43mg;Fiber

Kashi Good Friends Treats (
16 servings. I get 2 POINTS per serving


6 cups Kashi Good Friends cereal
1 7oz. jar Marshmallow cream
2 tbsp. peanut butter (I use reduced fat)
1 tsp. vanilla
1 tbsp. Hershey's choc. syrup (optional-but I used)

Mix together marshmallow cream, vanilla, peanut butter and syrup. Melt in
microwave on High for 30 seconds. Stir and continue microwaving at 15 second intervals til it can be stirred smooth. Add cereal and stir until well-blended.

Press into 8x8 pan coated with cooking spray. (I put baggies sprayed with cooking spray over my hands;works great to press!) Refrigerate until cool. If desired, drizzle with the Hershey's syrup. Cut into 16 squares.

Honey-Lime Chicken (

Serves 4

1/2 cup Honey Mustard
2 Tbsp. lime juice
2 cloves garlic, minced
1 Tbsp. soy sauce
1 tsp. grated lime peel (optional)
4 small boneless skinless chicken breast halves (1 lb.)

Mix mustard, lime juice, garlic, soy sauce and lime peel until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.
Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture. Serve with reserved 1/2 cup mustard mixture.

Macaroni and Cheese Salad

Serving: 8

1 16 oz package elbow macaroni, cooked and drained
1/2 cup fresh peas (I used shredded carrots; made it prettier and I HATE peas!)
1 cup reduced fat shredded Cheddar cheese
1 cup diced yellow bell pepper
2 teaspoons Dijon mustard
1 cup low fat mayonnaise

Combine ingredients together in a bowl and keep chilled until ready to serve.

Calories: 160
Total Fat: 2 g
Carbohydrates: 27 g
Protein: 8 g

Pepperoni Pizza Salad (this hits the spot when I crave the real stuff)

Servings: 6 (1-1/4 cup)

1 16 oz package rotini
3/4 cup Ragu or Prego Garden Vegetable Pasta Sauce
1 Tbsp olive oil
1/2 tsp dried Italian seasoning
3/4 cup (4 oz) reduced fat mozzarella cheese, shredded
1/3 cup (1-3/4 oz) turkey pepperoni, halved
1 cup mushrooms, sliced (fresh or canned)
1 cup Green bell pepper, chopped
1/4 cup black olives, sliced
1 tomato, chopped

Cook rotini to desired doneness as directed on package, omitting
salt. Drain; rinse with cold water.
Meanwhile, combine pasta sauce, oil and Italian seasoning in a large
bowl; blend well. Add cooked rotini and remaining ingredients to
pasta sauce mixture; toss gently to coat. Refrigerate until serving

Raspberry Brulee Recipe

1 cup raspberries
2 cups nonfat milk
2 tablespoons nonfat powdered milk
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla
4 teaspoons packed brown sugar

Preheat oven to 325 degrees. Gradually add powdered milk to liquid milk and mix until dissolved. Add egg substitute, sugar, and vanilla and mix well.
Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-teaspoon brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately.
Makes 6 Servings

Nutrients per serving:
Calories: 152
Total fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 3 mg
Sodium: 117 mg
Carbohydrate: 23 grams
Protein: 7 grams
Dietary fiber: 1 gram

Zippy Cauliflower

Serves 6

3 cups cauliflower
1 tablespoon all-purpose flour
1/4 teaspoon salt
3/4 cup skim milk
2 tablespoons chopped green chiles
1/2 teaspoon light margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/2 cup shredded lowfat cheddar cheese
1/4 cup fresh bread crumbs

Preheat oven to 350 deg F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chiles. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10-15 minutes or until bubbling.

52 Calories;1g Fat;5g Protein;7g Carbs;1g Fiber;3mg Chol;191mg Sodium


If I had been around when Rubens was painting, I would have been revered as a fabulous model. Kate Moss? Well, she would have been the paintbrush. ~Dawn French

Mini-Goal #1: First 10%

Last edited by netekay; 08-01-2005 at 08:23 PM.
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