Favourite Recipes

[retiredone]

OK, here's what I had for dinner. It's a really good meal and very easy to make on top of the stove or in a slow cooker. I actually started it on the stove but had to go out so I dumped it in the slow cooker and it was perfect by dinner time. I had cooked rice in the freezer so I just had to thaw and heat that to go along with the lentils and vegetable toppings. This is very basic and you can add more herbs and spices if you like, but this is how I make it. DH always has Thousand Island dressing on his because he puts that stuff on anything green.

Mazidra
8 ounces dried lentils
4 cups water
1 McCormick’s Chicken or Beef flavoured bouillon or any vegetarian bouillon or regular stuff if you're not vegetarian
1 or 2 Garlic cloves, minced
1 Bay leaf
Salt to taste
3 large onions, sliced thinly
4 tablespoons olive oil
3 or 4 cups hot cooked whole grain rice

Shredded lettuce
Diced tomatoes
Sliced green onions
Sliced black olives
Diced cucumber
Guacamole/diced avocado
Salsa
Etc...

In large saucepan, combine dried lentils, water, bouillon cube, garlic, bay leaf and salt. Bring to a boil and turn temperature down; cover and simmer for approximately 30 minutes or until lentils are tender. Keep warm. In large skillet, sauté onions rings in olive oil until tender; mix with lentils. (I don't mix in the onions as I like them layered on top of the lentils.)

To serve, place a serving of hot rice on plate, top with a serving of hot lentils. Add lettuce and vegetables. Add guacamole and salsa if desired.

[akrosey49]

Chicken stew

3 boneless skinless chix breasts chunked
1/2 onion
1 cup chopped celery

Brown in a big pot with oliveoil

add chopped carrots,2T sugar,salt and pepper to taste 1 pinch taragon,1/2 tsp garlic powder
chix stock or water and chix soup base to cover meat and vegies
simmer till carrots are almost done then add
chopped potatoes
1 bag mixed vegies(corn,carrots,peas and green beans)
keep simmering till vegies are done

then add 1/4 cup non dairy coffee creamer
thicken with corn starch and water

serve with bisquits or i have poured in a cassorole and topped with bisquits or pie crust like a pot pie. and baked. you can change the amounts of vegies and meat using more or less according to how many you are serving.

[Fbasham]

Hi I'm Frankie, 58 and wanting to get back in shape, I need to loose almost 50lbs. I am loving the recipes. I am a southern cook that used lots of butter, and cheese, so this is all new for me. But with all your help, I will make it.

[Bobbolink]

All taken off the Hungry Girl site today:

Mega Mac & Cheese
1/4th of recipe (1 heaping cup): 182 calories, MAKES 4 SERVINGS

Ingredients:
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
2 tbsp. Fat free sour cream
2 slices fat free American cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
Optional seasonings: salt and black pepper

Directions:
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid.

Roughly chop cauliflower, return to the bowl, and cover to keep warm.

In a medium-large pot, cook pasta per package instructions, about 7 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.

In a medium microwave-safe bowl, mix sour cream, cheese slices, and cheese wedges, breaking slices and wedges into pieces. Microwave for 20 seconds. Stir well. Microwave for another 20 seconds, or until cheeses have melted. Stir well.

Add cheese mixture to the large bowl and thoroughly stir. Enjoy!






Red Hot Apple Pie in a Mug
Entire recipe: 135 calories,
Ingredients:
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
2 low-fat cinnamon graham crackers (1/2 sheet), crushed
Dash cinnamon
Optional topping: Fat Free Cool Whip

Directions:
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots -- the more you use, the hotter the results! Cover and microwave for 2 minutes.
Stir well. Re-cover and microwave for 1 - 2 minutes, until apple cubes are soft.
Mix well. Let cool, at least 10 minutes.
Top with crushed graham crackers and cinnamon. Voila!

MAKES 1 SERVING
Pan-Fried Chicken Parm
1/2 of recipe (1 cutlet): 258 calories,
Ingredients:
1/2 cup Fiber One Original bran cereal
1 1/2 tsp. Italian seasoning, or more to taste
1/8 tsp. salt, or more to taste
1/2 tsp. garlic powder, or more to taste
1/2 tsp. onion powder, or more to taste
1/4 cup canned tomato sauce with Italian seasonings
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Two 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/2 cup shredded part-skim mozzarella cheese
Optional seasoning: black pepper

Directions:
In a blender or food processor, grind cereal into crumbs. Transfer to a wide bowl and mix in Italian seasoning, salt, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder.

In a small bowl, mix tomato sauce with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder.

Place egg substitute in another wide bowl. One at a time, using tongs, coat chicken cutlets with egg, shake to remove excess, and coat with crumbs.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Lay coated cutlets in the skillet and cook for about 4 minutes per side, until chicken is cooked through.

Evenly spread sauce over chicken cutlets, still in the skillet. Sprinkle with mozzarella cheese.

Reduce heat to low and cover skillet. Cook until cheese has melted, 2 - 3 minutes. Enjoy!

MAKES 2 SERVINGS

[retiredone]

I don't know where I got this recipe but I tried it for the first time today and, oh my, so good. You can use it as a side dish or for a main. I'll be making this again.

It calls for Basmati rice but any long grain rice can be substituted successfully. Also, I think the salt and pepper amount is too high so I just salted and peppered to taste. It is tasty with or without the cheese.

Chickpeas and Rice
1 cup Basmati rice ( uncooked)
2 cups water
1 teaspoon dried thyme
1 bay leaves
2 tablespoons butter
2 tablespoons olive oil
1 cans chickpeas, drained and rinsed
⅓ cup parsley
2 tablespoons sun-dried tomatoes packed in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
⅓ cup Parmesan cheese

Cook water, rice, thyme, and bay leaf and set aside.

Heat olive oil and half of the butter in a skillet and then add chickpeas.

When chickpeas start to lightly brown (about 5 minutes) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.

Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.

Remove from heat and mix rice and chickpeas together until rice is a golden colour.

Mix in remaining butter (cubed) and Parmesan cheese.

Remember to remove bay leaf before serving.