Microwave Lemon Garlic Broccoli (Mama's Kitchen)
2 boxes frozen broccoli florets
1/3 cup water
2 1/2 tbs olive oil
1 1/4 tbs lemon juice
2 1/2 garlic cloves, minced
1 1/4 tsp red pepper flakes (optional)
1 1/4 tsp salt, adjust as you prefer
1. Microwave broccoli and water in covered bowl on high for 6 minutes or until crisp tender
2. Mix the rest of the ingredients together
3. Drain cooked broccoli
4. Pour lemon garlic mixture over broccoli and mix to coat
5. Let sit for about 2 minutes.
6. Serve and enjoy!
Homemade Black Bean Veggie Burgers (from AllRecipes)
Ingredients:
1 (16 ounce) can black beans, drained
and rinsed
1/2 green bell pepper, cut into 2 inch
pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions:
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Ingredients:
1 pkg chicken-flavored ramen noodles
¼ cup oil
3 T red wine vinegar
1 T sugar or Splenda
2 cups shredded cabbage
1 6 oz can chunk chicken
1/8 cup onion
3 T sesame seeds
salt & pepper
Directions:
Break up noodles while in pkg. Put in bowl.
Sprinkle on seasoning.
Add oil & vinegar – stir.
Add remaining ingredients. Mix well.
Refrigerate overnight.
1 lg boneless skinless chix breast diced
2 stalks celery sliced thin
2 carrotts sliced thin
1/4 onion sliced thin
1 green pepper sliced thin
1 can sliced water chestnuts
1 cup peanuts
1 bag brocollii slaw
1/2 head cabbage thinly sliced
2 pkgs ramon crushed(dont cook)
Dressing
3 T oil
1/4 cup vinegar
1/4 cup low sodium soy sauce
3 pkgs splenda
seasoning pks from ramon
pepper
mix all together.the dressing should be sweet sour,you can very the vegies to what u like and for more than 2 people add more chix and vegies..keeps real well in refrig for sev days.
1 lb. ground beef
1 14.5 oz can tomato sauce
1 14.5 oz can kidney beans (with liquid)
1 14.5 oz can pinto beans (with liquid)
1/2 Cup diced onion
1 4 oz diced green chiles
1 14.5 oz can diced tomatoes
1-1.5 tsp cumin powder
1.5 TB chili powder
3/4 tsp black pepper
1 cup water
Brown the ground beef in a skillet, drain. In a large pot, combine the beef plus all remaining ingredients. Simmer, stirring every 15-20 minutes, for 2-3 hours.
PS pay attention to the spice amounts.... I got them backwards the first time, NOT A GOOD THING!
2cups canned salmon (drained)
3T minced onion
3T minced celery
2 eggs
1/4 cup ketchup
1 cup instant potatoes
salt and pepper to taste
mix well form into patties
pan fry in non stick pan
serve with lemon or tarter sauce
the original recipe said to dredge patties in cracker crumbs and fry in oil but i ommitted that part and fried in a non stick pan with spray pam and no crumbs.My canned salmon was canned with a few jalepeno peppers so if you like a little heat u could add a dash of hot sauce.
2 cups of cubed turkey(you can use chix,ham, or roast pork or beef too)
1 cup diced celery
1/2 cup diced onion
1 can mushrooms
1/2 cup mayo
1 can crm mushrm soup(or chick)
6 hard boiled eggs chopped (not to small)
1 bag chow mein noodels
mix soup and mayo together with 1 cup water..add vegies and meat and eggs..stir and put in a greased casserole(i use pam spray) put chow mein noodels on top bake 350 for an hr.. serve with soy sauce you can add slivered almonds also..this is a good brunch dish esp with ham.its easy to double for alarger crowd.
I made this today and DH and I thought it was the best Chicken stir-fry we've ever eaten. I did mix the sprouts right into the veggies and chicken, added about a cup of celery to the stir fry also. I didn't have fish sauce, coconut milk or red curry paste on hand but I found easy recipes for all three. I always keep a tube of anchovie paste in the frig, I used a teaspoon of that and 2 Tablespoons light soy sauce for the fish sauce. The red curry paste was really easy to make if you don't have that on hand and it's crucial for the recipe. Do not skip it! It made quite a bit of curry paste so I put the balance into my freezer for future use. It didn't call for a thicken of the sauce either so I mixed up 2 Tablespoon cornstarch with water and thickened it up. You all gotta try this, Yum-0. I didn't use the Cilantro. I'm not a huge fan of it.
Quote:
Randy Mayor
Thai-Style Stir-Fried Chicken
Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.
Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro
Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.
CALORIES 271 (28% from fat); FAT 8.4g (sat 2.2g,mono 1.6g,poly 3.4g); IRON 2.2mg; CHOLESTEROL 66mg; CALCIUM 43mg; CARBOHYDRATE 19.6g; SODIUM 767mg; PROTEIN 29.7g; FIBER 2.9g
I'm going to make this today, I scaled it in half....original recipes serves 12. This is for 6, it states to divide dough into two but I'm just going to make one big one since I cut the recipe in 1/2.Okay, I'm back to edit this. It said to leave about 2" high, I flattened mine out to about 1.5". I baked them for 35 minutes, put out on the counter to cool. The loaf was just too tempting sitting on the counter so I decided to eat a slice. Geeeeezzz, it was still a tad doughy inside. So I popped it back into the oven and baked again, don't know how long. But the recipe is a keeper, DH just loved it. Next time I'll press it down more, maybe 1". The flavor with the onion and cheese is good, the tablespoon of powdered sugar was good in them.
Quote:
Jim's Cheddar Onion Soda Bread
Ingredients:
2 cups bread flour, plus more for dusting
3/4 teaspoon salt
1-1/2 teaspoons baking powder
3 tablespoons butter, softened
1/2 cup and 2 tablespoons buttermilk
1 tablespoon confectioners' sugar
1/4 cup and 2 tablespoons finely
chopped onion (or use chopped green onions)
1/4 cup and 2 tablespoons shredded
Cheddar cheese
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
3. Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.
I don't know where this recipe comes from orginally...perhaps WW? ...but I got it from a Yahoo email group a few years ago. I have never figured out the calories or carbs myself but the recipe came to me with this info. Just looking at it, it seems like it should be more carbs?!! You can find many variation of this recipe online. I used less carrots and raisins today, and used unsweetened applesauce instead of apple butter...added a little more cinnamon and a little cloves and allspice and Splenda. They were really good!
165 Cal.
5-1/8 fat
28-1/8carbs
Yields: 12 Servings
Ingredients
1-1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup shredded carrots
1/2 cup shredded apples
3/8 cup raisins
1/8 cup chopped pecans
1/8 cup sweetened flaked coconut
1/2 (8 ounce) can crushed pineapple drained
1/8 cup vegetable oil
1/8 cup apple butter
1 teaspoon vanilla extract
1 large eggs
1 large egg whites
Cooking spray
Instructions
1. Preheat oven to 350.
2. Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
3. Stir in carrot and next 5 ingredients. Make a well in center of mixture.
4. Combine oil and next 4 ingredients; stir with a whisk.
5. Add oil mixture to flour mixture, stirring just until moist.
6. Spoon batter evenly into muffin cups coated with cooking spray.
7. Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center.
8. Remove muffins from pan immediately; let cool on a wire rack.
6 eggs
1 c milk
1/2 cup bisquick
1/2 c ham, bacon or sausage cooked and chopped fine
1/2 c red and green pepper
3T chopped onion
dash salt and pepper
1/2 cup shredded cheese i used cheddar
put in greased muffin pans or mini muffin pans,bake 350 till lightly browned
cool and freeze
i dont usually follow recipes exactly so the one above is what i used but u can use any variation of vegies,meats and cheese. one muffin is ameal for me.
1 egg
3 T wwpancake mix
3T milk
1/2 tsp oil
dash salt
1tsp anyflavor sf jello
mix well and pour into a greased coffee mug
micro 2 min. it will rise above the cup and then come down again..looks funny but works. dump onto a plate when cool slice into 3..serve with sf jam, or fresh fruit,and a dab of lite whipped topping.i love this!
1/3rd Jar of Fat Free, Calorie-Free, Sugar-Free Walden Farms Caramel Dip
1-2 c. of frozen (no sugar added) blueberries
1 serving 'Country Choice' organic gingersnaps (or similar) - 5 cookies, crushed
Spray a shallow cooking pan with Pam cooking spray. Add the frozen blueberries, and 1/3rd jar of Walden Farms Caramel Dip (found in your produce section, usually near the berries). Stir gently until well incorporated. Top with crushed gingersnap cookies. Heat in a 350 degree oven until bubbly, or about 15-20 minutes.
Add Edy's Sugar-Free, Fat-Free Vanilla Ice Cream for a really special treat. (add 2 pts. per serving of ice cream).
Weight Watchers.....the whole pan is 4 pts. as the only thing with any points in 'em is the cookies. This is a great way to get a big heaping helping of your anti-oxydents. Even your non-dieting friends are going to LOVE this!
2 zucs grated
4T pancake mix
1 egg
1/4 c parmesan cheese
1/2 tsp grated onion
dash salt and pepper
mix well
spray teflon pan with pam, place dolops of mixture in pan and flatten, brown and flip.
Chicken and Broccoli Stir-Fry
2 tsp. olive or canola oil
4- 3oz boneless, skinless checken breast, cut into thin strips
2 cloves garlic, minced
3 cups chopped broccoli florets
1 medium red bell pepper, cored, seeded, cut into strips
2 tsp cornstarch
1/2 tsp ground ginger
1/2 cup water (or chicken broth, if you have it)
3 tbl. Worcestershire sauce
Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, 3-5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken. Add broccoli and bell pepper to the same skillet; cover and cook 3-5 minutes. In a small bowl, combine cornstarch, ginger, chicken broth (or water), and Worcestershire, blend well. Return chicken to skillet with vegetables, add cornstarch mix. Bring to a boil, stirring constantly, about 5 minutes.
Randy Mayor
Easy-Peasy Blueberry Dessert - Weight Watchers; 4 Pts.
