Favourite Recipes

[Bobbolink]

Recipes taken from the allrecipes.com site

Sweetly Stewed Rhubarb (4oz serving @ 24 calories each w/Splenda)10 cups diced rhubarb (3 lbs.)
3 cups white sugar. ( I used 1.5 cups bulk baking/cooking Splenda,
instead of the white sugar)
1 teaspoon cinnamon
Place rhubarb in a large pot and fill with enough water so that is almost covered.
(I didn’t do that, I added about ½ inch and watched it. It gets too soupy with all that water) Bring to a boil, then simmer over medium - medium low heat until starting to fall apart, about 20 minutes. Remove from the heat and stir in the sugar(or Splenda) and cinnamon until sugar has dissolved. Serve hot or cold.


Rhubarb-Pineapple Jam or Sauce (4oz serving 41 calories w/Splenda)
10 cups chopped fresh rhubarb (3 lbs.)
1 (20) oz can crushed pineapple, undrained
2 cups white sugar ( I used 1 cup Bulk cooking Splenda instead)
1 (6oz) package strawberry flavored gelatin (I used SF jello)
Place the rhubarb, pineapple, and sugar if using into a large saucepan. (I stirred in the Splenda after the rhubarb/pineapple was cooked)
Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. (This is where I also stir in the Splenda)
Ladle into glass jars or plastic containers to refrigerate or freeze.


Rhubarb Cherry Jelly or Sauce (4 oz. serving 41 calories w/Splenda)
6 cups diced rhubarb (24oz)
4 cups white sugar - yuk, way too sweet. ( I used 1 cup bulk cooking Splends)
1 (21oz) can cherry pie filling, (I used the sugar free kind)
1 (6oz) package cherry flavored gelatin (Sugar Free)
Place rhubarb in pot and cook until tender, add about ½ or less water on bottom and stir frequently. Stir in pie filling and gelatin, bring mixture to a boil. Take off heat and stir in the Splenda. (If using real sugar, cook it with the rhubarb. Pour into a shallow pan and allow to cool in refrigerator. When jelly/sauce is cool, pack into jars or plastic containers. Refrigerate or freeze.

[meowee]

Indian Relish

Serve with meat or fold into a low-cal mayo-type dressing for chicken, ham, or tuna salad

6 cups minced zucchini
6 cups minced cabbage
1 cup minced green pepper
3 cups minced carrots
3 cups minced onions
1/4 cup pickling salt
1 cup sugar
3 cups white vinegar
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper

In large bowl combine vegetables and mix well. Sprinkle with pickling salt; mix well; cover and let stand for 3 to 4 hours. Drain well.

In large saucepand combine remaining ingredients and bring to a boil over medium heat. Pour over vegetables; stir; cover and let stand at room temperature until cool.

Prepare 5 pint jars and keep hot until needed.

In large saucepan, bring relish mixture to a boil for 15 minutes, stirring constantly.

Fill jars, leaving one inch head space and process in a boiling water bath for 15 minutes.

[kathyled]

I'm new at this posting but I have a recipe that is really simple, a side dish and it's very tasty.

2 cups of okra
1 large can of no salt tomatoes
1 can whole kernel corn
3 tablespoons of immatation bacon bits (the really cheap ones)
1 medium onion copped
1/2 bell pepper chopped
1 bay leaf
1 T. Olive Oil
Salt and Pepper to taste

dump all in a pot and cook for about 1 hour and you have a very tasty side dish. I don't know the calorie content but it's not that much per cup.

[retiredone]

I'm new to okra but I have some in my freezer. What would you serve this with and is it very runny or does it thicken up. I think I'll try this. Thanks

[Bobbolink]

Applescotch Pudding
1 SF instant butterscotch pudding mix, 4-serving package.
1/3 cup nonfat dry milk powder
1/2 tsp apple pie spice
1 1/2 cup water
1/2 cup unsweetened applesauce
2 oz seedless raisins
SF Cool Whip
Directions:
1. Mix together the dry pudding mix, dry milk powder, and apple pie spice.
2..Stir in the water, applesauce, and raisins using a wire whisk.
3.. Before serving pour pudding into 4 separate dessert dishes, top each with SF Cool whip and refrigerate for 30 minutes.
I have some rubbermaid 3oz covered containers I use. I divided this recipe into 6 servings and used 1.5 oz raisins for 6 servings at 59 calories each. (Not counting the SF Cool whip) The apple pie spice is crucial to this recipe, if you don't have it, buy it. I use it in fresh applesauce too!

[Bobbolink]

I'm going to stir fry some chicken breast to add to this recipe as well as the pineapple. I'm thawing out the breast right now for tomorrow, I'm thinking with the extra chicken and pineapple I'll need more sauce. I'll let you know .

Fresh Vegetable Stir-Fry

Serves: 4

Serve with a side of brown rice and you've got a tasty meal.

INGREDIENTS

Ingredients for sauce:
1/2 cup pineapple juice (use canned pineapple, drain juice.)
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce
Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper

DIRECTIONS
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute. (Stir in pineapple chunks and chicken)
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

[retiredone]

Broccoli & Cheddar Quiche with Mashed Potato Crust
Crust:
2 medium baking potatoes, peeled
1/4 cup (50 mL) milk
1/2 tsp (2 mL) salt
1 tbsp (15 mL) olive oil (divided)
Filling:
2 cups (500 mL) coarsely chopped cooked broccoli OR 1 pkg (300 g) frozen whole broccoli, defrosted and coarsely chopped
1-1/2 cups (375 mL) coarsely grated Cheddar cheese
3 eggs
1 cup (250 mL) milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Pinch ground nutmeg
2 green onions, chopped

For the Crust: Cut potatoes into chunks. Cook potatoes in water until tender, about 20 minutes; drain well. Mash with milk and salt. Brush a 9-inch (23 cm) deep pie dish with part of the olive oil or spray with a nonstick cooking spray. Press in mashed potatoes. Brush with remaining oil or spray. Bake crust in preheated 375°F (190°C) oven for 30 minutes. Potatoes should be lightly browned and crusty. Reduce oven temperature to 350°F (180°C).

For the Filling: Arrange well-drained broccoli and cheese on top of the potato crust. In medium bowl, whisk eggs with milk, salt, pepper, and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions. Bake quiche 30 to 40 minutes until slightly puffed, browned and just set. Allow to cool 10 minutes before serving.

I put the ingredients in nutritiondata.com and this is what they gave me for 1/6th of the pie. You can cut down on the salt if you want less sodium and use low fat cheese if you want to lower the grams of fat.

Amount Per Serving (1/6th of pie) using skim milk
Calories~255.0
Calories from Fat~108.0
Fat~12.0g
Saturated Fat~6.0g
Cholesterol~31.0 mg
Sodium~852.0 mg
Carbohydrate~24.0
Dietary Fiber~4.0g
Protein~14.0g

Vitamin A~29%
Calcium~30%
Vitamin C~70%
Iron~5%
_______________

[Bobbolink]

This recipe states it as a spicy salad, Sounds more like an entree to me????????





Caribbean Chicken

Serves: 6

This sweet and spicy salad adds a bit of exotic flavor to just about any meal. Ready in just 20 minutes!

INGREDIENTS
1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, 1/4 cup juice reserved
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder
1/8 teaspoon dried ginger
1 medium banana, diced
1/4 cup slivered almonds
1 cup uncooked brown rice

DIRECTIONS
1. In a large sauce pan cook rice according to package directions.
2. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.
3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
5. Fold in banana and almonds. Heat through.
6. Prepare brown rice according to package directions.
7. Serve over cooked brown rice.

NUTRITION INFO (per 4-ounce chicken & 1/3-cup rice serving)
Calories: 323.0
Fat: 11.2 g
Carbohydrates: 34.9 g
Protein: 21.3 g

[Bobbolink]

A friend sent this to me last week and I made it for DH. It is not a recipe for someone watching their weight, I don't keep sweets around but once in awhile my DH likes a little treat. (See picture of it) DH said it was good, he topped the warm cake with vanilla ice cream. He only ate 1/2 of it as it make a big piece. The mug I cooked it in holds 1.75 oz and makes the piece look small in the picture.

5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour
in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract,and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake
will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and
tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this
the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time ofthe day or night!

[Bobbolink]

Butternut squash is puréed with milk and vegetable broth and mixed with three kinds of cheese to create a rich, decadent, and slightly healthier dish. This might just find a place on my Thanksgiving menu!

Mac and Cheese
INGREDIENTS
1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
1 1/2 cups low-sodium vegetable broth
1 1/2 cups nonfat milk
1 clove of garlic, smashed
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound whole wheat spirals
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray, to grease baking pan

DIRECTIONS
1. Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Combine squash, garlic, stock, and milk in a medium saucepan; bring to a low boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. (Dicing reduced this time to 10 minutes.) Remove from heat.

2. Add noodles; cook until al dente according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
3. Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. (Honestly, you could also stop here. My boyfriend and I ate some of the pasta last night, and we skipped the step of baking it. It was more decadent and creamy as the baked version, but it lacked the crunchy topping. Eliminating the breadcrumb topping will cut half a gram of fat and 11 calories a serving.)
4. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish.

5. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodles.

6. Cover with foil, and bake 20 minutes. Remove foil, briefly broil to toast breadcrumb topping. Serve immediately.

Serves 8.

Per serving:
Calories: 200.0 Total Fat: 5.8

[Bobbolink]

I haven't made these yet but I think you can tweak these, use part whole wheat flour/Splenda/Applesauce in place of butter, etc.
Carrot Pumpkin Bars

Ingredients

Filling:
2 cups flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded

Cream cheese topping:
4 oz light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk

Nutritional Info

Fat: 0.9gCarbohydrates: 13.6gCalories:67.2Protein: 1.4g

Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.

Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.

In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.

Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.

Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.

Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.



Number of Servings: 48

[Bobbolink]

I typed in or Splenda, I haven't tried it yet but think the splenda will work.

Coconut Meringue Cookies



Ingredients
1-1/2 cups sweetened shredded coconut
2 egg whites
1/4 tsp vanilla extract
Dash of salt
2/3 cup granulated sugar or Splenda





Directions
Beat egg whites and dash of salt until soft peaks form. Gradually add in sugar & vanilla while beating until peaks are stiff and glossy.
Fold in coconut.
Drop by rounded teaspoon onto greased baking sheet.
Bake at 325*F 18-20 minutes until set and very slightly browned.
Center will still be soft.


Number of Servings: 20

[Bobbolink]

I haven't made this yet but will use sugar free syrup instead. Be sure to stir in dried fruit after baking. On another recipe I dumped everything in at once and the dried fruit because very brittle and burnt tasting. DH eats granola for his breakfast, I sprinkle it on top of pudding and don't use as much because of the calories.

Low-fat Maple Granola


Ingredients

• 2 cups old-fashioned oats
• 1/4 cup wheat germ
• 1/4 cup whole almonds
• 1/4 cup pumpkin seeds
• 1/4 cup flaked coconut (unprocessed)
• 1/3 cup maple syrup
• 1/4 cup apple juice concentrate
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup dried fruit

Nutritional Info

Fat: 8.4gCarbohydrates: 59.9gCalories:352.4Protein: 11.9g

1. Preheat oven to 300° F.



2. In a large bowl, combine all ingredients except the dried fruit and toss well. Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned. Stir in dried fruit.



Makes 6 servings (approx 5/8 cups each.)

[Marinz]

I'm a newbie as well and am looking forward to getting to know you all.

[ladyinweighting]

Butternut Squash Soup -

Ingredients:

2 stalks celery, chopped
1 onion, chopped
2 tbsp diet margarine
1 lb. peeled butternut squash, cubed
2 cups cold water
1 cube chicken boullion
1/4 tsp marjoram leaves
1 cup lo fat yogurt
1/4 cup pureed roasted red peppers
fresh basil

NOTE: OK without the marjoram & basil


Directions:

Saute celery and onions in margarine until vegetables are tender. Add all remaining ingredients except yogurt, peppers, and basil. Bring to boil. Reduce heat to medium. Cover and simmer 15 - 25 minutes or until squash is tender.

Place mixture in processor and process until smooth. Add yogurt, process until blended. Spoon into serving bowls. Place 1 tbsp red pepper puree on each serving. Garnish with basil.

Serves 4

Cals 114; Fat 4.6; Fiber .8; Carbs 16.8; Protein 3