Favourite Recipes

[Bobbolink]

Pumpkin Pancakes

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 teaspoons canola oil
1 teaspoon molasses
1/4 cup canned pumpkin
1 cup buttermilk
1 large egg
2 tablespoons SPLENDA®
No Calorie Sweetener Granulated
1 1/2 cups maple syrupServes: 6 Prep Time: 15 Min Cook Time: 5 MinDirections 1.Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray. 2.Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside. 3.Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside. 4.Whisk together eggs and SPLENDA® No Calorie Sweetener Granulated until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened. 5.Pour batter into a hot waffle iron and bake approximately 5 minutes. Serve with maple syrup.

[akrosey49]

Mapel-Apple chicken Breasts

1 cup apple juice(i used sf hot cider mix and i cup water)
2 T. maple syrup(i used sf)
1/2 tsp thyme
2 boneless skinless chicken breasts
2 granny smith apples peeled and sliced
1/4 tsp butter
1/8 tsp cinnamon
salt and pepper to taste


Marinate chicken in the apple juice ,syrup, and spice for 30 mint(save marinade)
remove chicken and brown in skillet sprayed with pam till done
remove chicken and set aside
add butter to the pan and saute apples 4 min
add marinade and cinnamon salt and pepper to the apples and simmer till reduced
pour over chicken

makes 2 servings,6 ww pts per serving or 284 calories

[ladyinweighting]

Scallops Gratin - 2 Servings --
Each serving = 312 calories; 17g fat; 25g protein; 11g carbs

1 Tbsp Smart Balance Margarine
1 small onion thinly sliced
1/2 pound scallops cut in half - big sea scallops
1/2 cup dry white wine
1/2 cup half and half
1/8 tsp nutmeg
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesean cheese

Preheat oven to 400

Melt the butter in skillet over medium heat; cook the onion while stirring until light brown. Add the scallops & cook until lightly browned on each side. Stir in the wine & cook uncovered until liquid evaporates. Add the nutmeg and cream - stir and remove from heat.

Put mixture into an oven-proof dish.
Combine the bread crumbs and cheese in a small bowl and sprinkle over the scallops.

Bake uncovered for 12 - 15 minutes until hot and bubbly.

I served with Sweet potato and broccoli mixed with cauliflower.
NOTE: the nutrition info is for the scallops gratin alone - sides are extra.

Enjoy!

[Sea Shell]

That sound yummy !

[CountingDown]

INGREDIENTS

* 1 (2 pound) package frozen shredded hash brown potatoes (pre-seasoned work best) If not, add your own seasonings to taste
* 1 pound diced cooked ham (or substitute, I use TVP)
* 1 onion, diced
* 1 green bell pepper, seeded and diced
* 1 1/2 cups shredded Reduced Fat Cheddar cheese
* 12 eggs
* 1 cup milk
* salt and pepper to taste

DIRECTIONS

1. Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
2. Cover, and cook on Low for 8 to 10 hours. (or until done, depending upon your slow cooker)

Serves: 12
Calories: 275

[CountingDown]

INGREDIENTS

* 1/4 cup olive oil
* 1 onion, chopped
* 5 cloves garlic, minced
* 1/3 cup grated carrot
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 2 2/3 (6 ounce) cans tomato paste
* 1 (4.5 ounce) can sliced mushrooms, drained
* 2 tsp salt
* 2 tsp dried oregano
* 2 tsp dried basil
* 2 1/2 tsp crushed red pepper
* 2 bay leaves
* 1 (28 ounce) can peeled and crushed tomatoes, with liquid

1. In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, crushed red pepper, bay leaves and tomatoes.
2. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.

NOTE: I actually like this better when I sauté the onion and garlic in some of olive oil and then add them to the crock pot.

You can reduce the calories further by reducing the amount of oil.

Servings: 8
Calories: 174

[mohmama3]

I call this soup "Everything but the Kitchen Sink". I love it and it is great for a diet, especially if you are on a low sodium diet.

Actually, it is Chicken and vegetable Soup

I boil as many chicken breasts (remove the skin and fat) as I plan on adding to the soup and use for sandwiches in a large pot. Usually do 3 at a time. Once the chicken is cooked I fish them out and chunk as much as I want in my soup. I add a small package of fresh mushrooms and 3 packages of sodium free chicken boullion (I use Herb Ox). (you will probably want to add salt, I don't) and Mrs. Grass Extra Spicy spice to taste. I add every vegetable I have available fresh or frozen to it. Usually, it is spinach, broccoli, cauliflour, carrots, green beans, and peas. Have also have added corn and potatoes or rice. Celery is good too. Just let it cook til the vegetables are done and you have a vegetable feast.

[Dinkster]

This is a good one for me.


Chicken and dumpling soup or stew depending on how many vegetables you want to put in it.

8 oz boneless skinless chicken breast cooked in 3 cans fat free chicken broth
remove chicken and dice up and return to broth,

add:

4 stalks celery cut up
6 carrots sliced
3/4 c. peas
1 chopped onion

yokeless eggdrop dumplings

mix 1 c. four
2 egg white
dash salt
and just enough water to make a gooey dough

drop by small teaspoonfuls into boiling soup
when dumplings float they are done.

I make this and freeze it in small zip lock bags so I have it handy.

You can also make vegetable beef soup using the fat free vegetable beef broth and low fat roast beef slices chopped up.

This is a very low fat low cal soup done either way and it is a great meal starter so that you don't feel food deprived while dieting.

Annie

[retiredone]

Blushing Bananas
Adapted from: Low Fat & Light Four Ingredient Cookbook

1 pint fresh strawberries (or use frozen and add 1 tablespoon honey)
¾ cup frozen orange juice concentrate, undiluted and thawed
3 large ripe bananas, sliced
Low fat or fat free whipped topping

Wash and hull strawberries. (If using frozen berries, let thaw.) Combine strawberries and orange juice concentrate in a blender and blend until smooth. Alternate banana slices with strawberry-orange sauce. Top with low-fat whip. Serves 8

Each serving contains: 140 calories; 0.4 g fat; 1.3 g protein; 2 g fibre


I don't have the nutritional information for the next recipe but I'll edit the post when I have it.


Holiday Crisp
Filling:
2 cups apples, peeled, cored and sliced
3 cups other fruit, peeled, cored and sliced (pears, peaches, plums, blueberries, etc.)
2 tablespoons minute tapioca
½ teaspoon cinnamon
½ cup apple juice concentrate

Stir all ingredients together and place in 9-inch square pan. Place topping over fruit and bake 350 degrees for 40-50 minutes or until fruit is cooked and the crisp looks golden brown.

Topping:
⅔ cup whole wheat flour
⅔ cup oatmeal
2 tablespoons honey or brown sugar
3 tablespoons non-hydrogenated margarine
¼ teaspoon salt
½ teaspoon baking soda

Mix all together until crumbly. Serve warm or cold with low fat topping.

Picture #1 Blushing Bananas
Picture #2 Holiday Crisp

[KarenGinNJ]

OMGosh! All those recipes look so yummy! I'll have to try the enchilada one for my whole family!

Karen

[retiredone]

“Cream” of Mushroom Soup
Creamy soup without the added fat of cream.

1 large onion, diced (about 1 cup)
1 tablespoons non-hydrogenated margarine
6 cups chopped mixed mushrooms*
2 or more cloves garlic, chopped fine
1 teaspoon salt
4 cups water
1 cup skim milk
2 beef style bouillon cubes
½ cup instant mashed potato flakes
Pepper to taste

In a large saucepan saute onion and garlic in margarine until onion starts to caramelize. Add the chopped mushrooms, 1 cup of water, and salt. Cook until wilted and reduced. Remove 1 cup of drained mushroom mixture and set aside. To the mushroom mixture left in the pot add the remaining 3 cups water, milk and bouillon cubes. Bring to a simmer to dissolve the bouillon cubes and then remove from heat. Add the potato flakes and using an immersion blender, puree until very smooth. (If an immersion blender is not available use a regular blender.) Return pureed mixture to burner and add the reserved mushrooms and onions. Heat thoroughly. Makes 6-8 servings.

*I used white button, shiitake, and Portobelo.

"Cream" of Mushroom Soup

[retiredone]

Very tasty, and high in fiber.

Bran Muffins

1½ cups Whole wheat flour
1½ cups Wheat bran
½ cup Oat bran
½ cup Brown sugar
1 tablespoon Baking powder
1 teaspoon Carob powder or cocoa
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Raisins
½ cup Dates, chopped
½ cup Pecans, chopped
1¾ cups Soy milk or skim milk
¼ cup Oil
¼ cup Molasses
1 tablespoon Lemon juice
1 tablespoon Vanilla

Combine all dry ingredients including fruit and nuts. In a separate bowl, combine milk, oil, molasses, lemon juice and vanilla. Stir liquid ingredients gently into dry mixture and blend well. Line a muffin pan with papers or coat with pan spray. Fill cups ¾ full. Bake 375 degrees F., 20-25 minutes or until baked. Makes 12 large muffins or 18 medium.

This is the nutritional information for the whole recipe. To find out the nutritional value of each muffin divide the values by the number of muffins you have made. Example: 3049 calories ÷12 muffins= 254 calories or 3049 ÷18=169 calories

Total Calories=3049
Total Carbohydrates=538 g
–Dietary Fibre=80 g
–Sugars=271 g
Total Fat=105 g
-Sat. Fat=9 g
Sodium=3170 g
Protein=68 g
Iron=160%
Calcium 192%
Vitamin A=26%
Vitamin C=13%

[retiredone]

Vegetable Curry
16-oz. package baby carrots or 1 lb. carrots, sliced or cut in sticks
3 medium potatoes, cubed (or use cauliflower for lower calories)
1 lb. fresh, or frozen green beans, cut in 2-inch pieces
1 green pepper, chopped
1 onion, chopped
1 or 2 cloves garlic, minced
1 can garbanzo beans (chick peas), drained and rinsed
1 28-oz. can crushed tomatoes
3 tablespoons minute tapioca
3 teaspoons curry powder (or to taste)
2 teaspoon salt
1¾ cups boiling water or more to make a nice sauce
2 teaspoons chicken bouillon, or 2 chicken bouillon cubes

Combine carrots, potatoes, green beans, pepper, onion, garlic, garbanzo beans, and tomatoes in large bowl. Stir in tapioca, curry powder, and salt. Dissolve bouillon in boiling water. Pour over vegetables. Mix well. Cook in large covered pot on stove until vegetables are tender or spoon into large slow cooker or two medium ones. Cover. Cook on Low 8-10 hours or High 3-4 hours. Serve with cooked rice if desired

This recipe may also be cooked on the stove in a large pot. Cook until vegetables are tender.

Raisin & Walnut Rice Salad
100g (about ¼ pound) snow peas, topped, tailed & sliced diagonally (I’ve also used green beans or green peas when snow peas are not available.)
3 cups cooked brown rice
1 small red onion, finely chopped
1 small red or green pepper, finely chopped
1 red apple, finely chopped
1 cup chopped raisins
⅓ cup chopped walnuts

Dressing
3 tbsp light olive oil
2 tablespoons white vinegar
2 tsp curry powder
1 tsp brown sugar

Blanch snow peas by pouring boiling over them and standing for a few minutes. Drain them and chill with cold water. Drain again.
Combine cold rice with snow peas, onion, capsicum, apple, raisins and walnuts.
Combine dressing ingredients and toss through rice mixture.
This salad can be refrigerated for up to 2 days and improves flavor.
Serves 6

Calories 384Cal
Protein 6g
Fat 12g
Carbohydrate 49g
Sodium 100mg
Potassium 515mg
Calcium 35mg
Iron 2.2mg
Fibre 4g

Picture #1 Vegetable Curry
Picture #2 Raisin and Walnut Rice Salad

[retiredone]

These cookies can be made smaller to make about 2 dozen.

Chocolate Snowballs
¼ cup cocoa
½ cup sugar or Splenda
⅔ cup water
½ teaspoon vanilla
½ cup unsweetened shredded coconut
½ cup graham cracker crumbs
½ cup oatmeal
¼ cup coconut, approximately for rolling

Mix cocoa, sugar/Splenda, and water. Bring to a boil for about 30 seconds. Remove from heat and add vanilla, ½ cup coconut, crumbs and oatmeal. When cool enough to handle shape into balls and roll in coconut. Makes 12-15 snowballs.



This carrot cake is not loaded with fat and is very light to the taste. This recipe is from www.vegweb.com. Just to let you know there are no eggs in this recipe if you thought I forgot them.

Orange Carrot Cake
1 cup white flour
½ cup whole wheat flour (or you may use all white flour)
1 tablespoon ground flax seed
¾ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup raw sugar or brown sugar, loosly packed
1 heaping cup of shredded carrots
¾ cup orange juice
1 teaspoon orange zest
⅓ cup vegetable oil
1 teaspoon vanilla

Heat oven to 350 degrees. Mix all dry ingredients in bowl. In a small bowl mix carrots and zest and remaining wet ingredients. Add to the dry ingredients and stir just until blended. Pour into sprayed or greased 9 inch square pan. Bake 25-30 minutes or until middle is baked.

You can also sprinkle a bit of raw sugar over the top before baking. No frosting is needed for this cake.

Nutritional Information for 1/9 of cake:
Calories: 241
Total Fat: 9g
--Saturated Fat:1g
--Trans Fat: 0g
Cholesterol: 0mg
Sodium: 438mg
Total Carbohydrates: 30g
--Dietary Fiber: 1g
--Sugars: 20g
Protein: 3g
Vitamin A: 50%
Vitamin C: 16%
Calcium: 6%
Iron: 7%

If you prefer a less sweet cake reduce sugar to 3/4 cup. 1/2 cup of well-drained crushed pineapple may be added for a pineapple carrot cake. I serve this cake with low-fat whipped topping with a little orange zest stirred in.

Picture #1 Orange Carrot Cake
Picture #2 Chocolate Snowballs

[flowingair]

Thanks for the great recipes. I plan on trying some. Lori