Favourite Recipes

[jess1]

Sorry, I thought I posted this a long time ago!

Wendy's Chili (serves 6)

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!

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[akrosey49]

Salmon patties

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.

[akrosey49]

turkey crunch casserole

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.

[Bobbolink]

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.

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

Cooking Light, DECEMBER 2004

[Bobbolink]

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.

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.

[maryea]

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.

[akrosey49]

Egg Muffins

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.

[akrosey49]

Micro cake

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!

[DustBunny0225]

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!

[akrosey49]

Zuccini Pancakes

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.

[jess1]

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.

svg: 1 cup:
GI trace; GL trace; calories 189; protein 29g, carbs 5g, fiber 2g, fat 4g, cholesterol, 68 mg, sodium 210 mg.

[ladyinweighting]

Couscous Breakfast Cereal
Makes 4 servings

Ingredients:
1 ½ cups apple juice
¼ tsp cinnamon
6 dried appricots diced
4 punes diced

¾ cup couscous (I like whole wheat)

In a saucepan, bring juice, cinnamon, and fruit to a boil. Stir in couscous & remove from heat & cover for five minutes.

Divide into 4 servings & put each serving into a plastic container with top. When cereal cools, put into refrigerator until ready to eat.

I heat cereal in the microwave and top with a small vanilla yogurt (COLD).

Nutritional Information:
Each serving =
200 calories, 0 fat, 45 g carbs, 6 g protein

NOTE: yogurt not included in nutritional information

[puneri]

I just cooked groud turkey.
16 aunce ground. Turkey
1cup plain yogurt
4 pods garlic
1/2 inch ginger
Cilantro
Mint leaves from garden
1/2 sweet potato cut into 8 pieces
1/2 cup peass
1 big white onoin
2 med tomatos
2 tea spoon indian mutton masala
1 tea spoOn turmeric

Cut all veges and mix all ingredients. Keep aside for marination for 15 minutes
And cook in slow fire for 15 minutes till veges are cooked.
I cant wait to eat it.
I am on almost no carb diet.
All sweet potato pieces are for my dh.
I may eat 1 or 2 peas, but the sauce is soooooo yummy.

[Bobbolink]

Blueberry Cheesecake
Ingredients:
Cheesecake
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated sugar or Splenda/Stevia
1 tsp. vanilla extract
6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt, room temperature
3 large egg whites or 1/2 cup liquid egg whites, room temperature
2 tbsp. lemon juice, room temperature
2 tbsp. all-purpose flour
1/4 tsp. cinnamon

Topping
2 cups frozen unsweetened blueberries
2 tbsp. granulated sugar
1 tbsp. cornstarch
1/4 tsp. cinnamon
Dash salt

Directions:
Preheat oven to 350 degrees. Spray a 9" springform cake pan with nonstick spray and set aside or line pan with parchment paper.

To make the cheesecake, first set out all measured ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. While continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, flour, and cinnamon. Beat until thoroughly mixed, about 2 minutes. Evenly pour cheesecake mixture into the pan.

Bake in the oven until firm, 40 - 45 minutes. Set cheesecake aside and allow to cool completely in the pan.

Meanwhile, to make the topping, bring a medium-sized pot to medium-high heat on the stove. Add all topping ingredients. Add 1/2 cup cold water and mix well. Bring mixture to a boil, and then reduce heat to low. Stirring occasionally, simmer until mixture is thick and gooey, 2 - 3 minutes. Remove from heat and let cool completely.

Once cheesecake and topping have completely cooled, evenly pour blueberry topping over the cheesecake in the pan. Refrigerate for at least 1 hour, until fully chilled. Once ready to serve (see HG Tip!), release and remove the springform. Cut into 8 slices and dig in!
Serving Size: 1 slice (1/8th of cake)
Calories: 168
Fat: 1g
Sodium: 395mg
Carbs: 27g
Fiber: 1g
Sugars: 22g
Protein: 12g

PointsPlus® value 4*


MAKES 8 SERVINGS

[ladyinweighting]

Sweet Potato Pie
With Pecan Topping

Ingredients:
 2-3 sweet potatoes (1.5 lbs.) peeled and cut into 2-inch chunks
 2 large eggs
 1/3 cup plus ½ cup packed light brown sugar
 3 Tbsps. Pure maple sugar
 ¼ tsp salt
 ½ tsp cinnamon
 ¼ tsp nutmeg
 ¾ cup plus 1 Tbsp heavy cream
 1 prebaked pie crust (9 inch)
 3 Tbsps butter
 1 cup pecans crushed

Directions:

Sweet potato puree: In a large saucepan, cover sweet potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife (about 15 min). Drain; puree in a food processor until completely smooth. Let cool completely before using.

1 Make filling: Preheat oven to 375. In a large bowl, whisk eggs, ½ cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and ¾ cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust.

2 Bake pie on lowest rack of oven until filling is set (about 50 mins). If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool (1 hour) transfer to refrigerator to cool completely.

3 Make pecan topping: In a medium saucepan, melt butter over medium heat. Add remaining ½ cup light brown sugar and pecans. Cook, stiffing, until sugar is incorporated and the mixture is smooth (about 3 mins). Stir in remaining Tbsp cream; let cool 1-2 mins. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 mins.