SUGAR BUSTERS JAN/FEB/MARCH 2002 First Quarter Recipe Board

[Debelli]

This is the SUGAR BUSTERS JANUARY/FEBRUARY/MARCH 2002, FIRST QUARTER RECIPE BOARD

When posting a recipe, please make sure all ingredients are SB LEGAL. If there are any ingredients that are NOT SB LEGAL, please post a note with an alternate ingredient that may be substituted in it's place.

If you would like to view any of the old recipe boards, please click on any one of the links below, and they will take you directly to that particular board:


DECEMBER 2001 RECIPE BAORD:

http://64.119.161.199/forum/showthread.php?postid=133441&t=8839#post133441

NOVEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=10560

OCTOBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=9786

SEPTEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=9038

AUGUST 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=7953

JULY 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/showthread.php?threadid=6987

JUNE 2001 RECIPE BOARD

http://64.119.161.199/forum/showthread.php?threadid=6035

MAY 2001 RECIPE BOARD

http://64.119.161.199/forum/showthread.php?threadid=4770

APRIL 2001 RECIPE BOARD

http://64.119.161.199/forum/showthread.php?threadid=3775

MARCH 2001 RECIPE BOARD

http://64.119.161.199/forum/showthread.php?threadid=2379

FEBRUARY 2001 RECIPE BOARD

http://64.119.161.199/forum/showthread.php?threadid=2379

JANUARY 2001 RECIPE BOARD

http://64.119.161.199/forum/showthread.php?threadid=2358

DECEMBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=2357

NOVEMBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=2356

OCTOBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=2355

SEPTEMBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=2354

AUGUST 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=2353

JULY 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=2352

MAY/JUNE 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=2351

If you find a bad link to any of the recipe boards, please take a moment to let me know so I can fix the problem. THANKS!

[bkw]

Recipe: Kay's brown fried rice

4 slices lean bacon, no sugar added (like Guantleys) --Fry crisp, drain and set aside.

Leftover Meat such as beef, pork, ham or chicken--chop and saute till slightly brown and set aside

2 eggs-- beat well. Spray skillet with pam and add beaten eggs,
but do not scramble. Just let cook until set, cut in strips and set
aside.

Vegetables--saute one chopped onion, 2 stalks sliced celery, 1 can drained sliced water chestnuts and set aside.

3 Cups cooked, cold brown rice-- Saute till heated through and slightly crisp. Add 1 cup frozen peas to rice and heat until
peas are thawed and slightly cooked.

To rice/pea mix in skillet, add crumbled bacon, meat, egg strips and vegetables. Mix. Add Soy Sauce to taste, Heat through and serve.

This is a good way to use up leftovers.

[Debelli]

Here is one of the recipes I adapted using the agave syrup.

FRESH & FRUITY AGAVE SMOOTHIE

Makes approx. 4 servings.


1 pint fresh strawberries, stemmed and sliced
OR 2 cups frozen strawberries, slightly thawed
1 cup milk
1 cup (8oz) plain or vanilla low-fat yogurt
1/2 cup agave syrup, or to taste
1 teaspoon vanilla extract
1 cup crushed ice

In a blender or food processor, combine all ingredients; process until smooth. Serve immediately.

OTHER SUGGESTIONS: You may use 2 cups of any fresh or frozen fruit or a combination of fruits such as sliced strawberries and sliced peaches or whole raspberries and mango.
The possibilities are endless!

[Debelli]

This recipe is delicious, I swear! It's sweet and tangy and everyone loved it!!!


SWEET & TANGY BARBEQUE SAUCE

Makes approx. 1 cup

1/2 cup minced onion
1 large clove garlic, minced
1 Tbsp. vegetable oil
1 can (8 oz.) tomato sauce
1/2 cup agave syrup
2 Tbsp. white wine vinegar
2 Tbsp. minced parsley
1 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1/8 tsp. chili powder


Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer about 15 minutes, or until slightly thickened.

Wonderful on chicken, ribs or even in meatloaf!

[Rosalie]

Barbecue Sauce and Spareribs

1 cup sf ketchup or sf tomato sauce
2-3 tbsp soya sauce
1/4 cup agave nectar

Cut up spareribs in to serving size pieces. Place in pan, cover with tinfoil and bake in 350F oven for about 1 hour. Drain off all liquid (fat) from pan. Mix sauce ingredients and pour over ribs. Cover again and bake for another 30-45 minute.

[Debelli]

I thought I posted this long ago, but I guessed wrong! This is really easy and delicious!

ALMOND GRANOLA

1 1/2-2c Rolled oats
1/4 c Oat bran
1/4 c Sliced Almonds
1/2 ts Ground cinnamon
2 tb Vegetable oil
1/3 c Agave Syrup
1/2 ts Vanilla extract
1/4 ts Almond extract

Preheat oven to 325 F. Spray a baking sheet with non-stick spray.
Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry ingerdients. Mix until all ingredients are moistened.
Spread out on baking sheet and bake about 10 minutes. Remove from oven and redistribute. Return to oven another 10 minutes, again redistributing after another 10 minutes. Return to oven for approx. another 10 minutes, or until granola is lightly browned. Remove from oven and let cool. Granola will crisp as it cools. Store in a air-tight container.

[catlover]

Got this recipe from the Sugar Bust for Life with the Brennans Part II. I have tried this and it is good.

Cheesy Pasta Salad

1 lb. cooked whole grain pasta shells
1 C ham cooked and chopped
3 C mayonnaise ( I used Hellmans)
1/2 C freshly grated parmesan cheese
1/2 C red wine vinegar
1 tsp oregano
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
6 hard boiled eggs peeled and chopped ( I used 3)
2 C mozzarella cheese diced ( I used shredded)
1 red bell pepper chopped ( I used yellow)
6 green onions finally chopped ( I used 1/2 red onion finely
chopped)

In a large bowl mix all ingredients. Cover and refrigerate for 3 hours, then serve. ( I refrigerated for about an hour)

serves 4 - 6

[catlover]

Dont know if I posted this before or not, but it is good. Got if off the Sweetsense board

COLA BBQ SAUCE

1 20 OZ. BOTTLE OF DIET COLA (OR A LITTLE LESS THAN 2 12 OZ CANS)
1 6 OZ CAN OF TOMATO PASTE
¼ C SOY SAUCE OR WORCHESTERSHIRE SAUCE
¼ C CHOPPED ONIONS ( I USED DRIED MINCED ONIONS)
¼ HEAPING TSP GARLIC POWDER
LIQUID SMOKE TO TASTE
RED PEPPER OR RED PEPPER FLAKES TO TASTE ( I USED JUST A DASH)
BLACK PEPPER TO TASTE
½ TSP GARLIC SALT
I add a little Pace Piquante Sauce for a little zip

MIX ALL IN A SAUCE PAN AND SIMMER OVER LOW/MEDIUM HEAT UNTIL THICKENED. (SIMMER A GOOD HOUR) STORE IN FRIDGE


RECIPE BY GAIL SYLVAN

[tree]

"Chichikoot"
This is something I got from an Italian friend. It's made on All Saint's Day (Nov 1st), and it's a traditional dish. She calls it Chichikoot (pardon the spelling- it's phonetic).

1lb wheat berries (wheatberry)
2 pomegranates
maple syrup to taste
Cook the wheat berries until tender (they's still be chewy). Open up the pomegranates and remove seeds, rinse. Add to cooked wheat berries. Mix well. Add maple syrup to taste.

Here's my version:
½ lb wheat berries
2 pomegranates
agave nectar to moisten and sweeten.
I used a rice cooker to cook the wheat berries, ~20min. However, they don't absorb the water like rice does. So you'll have to drain it afterwards. I added the pomegranate seeds, and then the agave nectar. The wheat berries also don't absorb the agave nectar so a little goes a long way. I used ~1/4cup agave nectar, and then ended up pouring a lot out, as it was too sweet. ENJOY! This makes a great breakfast, or dessert.

[viv]

This is from that shakeoffthesugar.net site i mentioned. Since I LOVE olives, it caught my eye. I would probably use a mix of more exotic olives, and use lower fat cheese. If you make it, and like it, let me know!

Tomato Olive Chicken Bake
by Shake Off the Sugar

Scrumptious and filling, dotted with festive Spanish olives, this low-carb casserole makes a terrific supper. All you need is a tossed green salad! Have children? Add a small portion of long-cooking brown or wild rice.


This article sponsored by:


Nutricounter
Better than a journal for tracking your food intake



2 tablespoons oat bran

4 chicken breast halves
2 tablespoons soy flour
2 teaspoons wheat bran
3 tablespoons olive oil

1/4 cup diced onions
1 clove garlic, minced
½ cup sliced green olives
1 (14.5 oz.) can diced tomatoes
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper
½ teaspoon oregano
1 cup shredded colby-jack cheese, divided

Heat oven to 325 degrees.

Spray a 9 x 13 inch baking dish with non-stick spray or grease with olive oil. Sprinkle the oat bran over the bottom of the dish. Set aside.

Place soy flour and wheat bran in a paper or plastic bag; shake to mix; add chicken and shake to coat.

In a large skillet, heat oil over medium heat. Add chicken and sear about 1 minute on each side. Remove to the baking dish. Set aside.

Immediately add onions to the hot skillet and cook until translucent. Add garlic, then olives, tomatoes, cloves, pepper, oregano and ½ cup shredded cheese. Stir to heat. Remove from heat and pour the tomato mixture over the chicken. Top with remaining ½ cup cheese.

Bake 35 - 40 minutes, until hot and bubbly and cheese begins to brown.

Serves 4.

1 serving:
35 g. fat; 9 g. total carb; 3 g. fiber; 39 g. protein

Exchanges:
5 ½ lean meat; 1 vegetable; 3 ½ fat

[Debelli]

Found this recipe on CALORIEKING.COM I haven't tried it, but it looked like an interesting recipe:

RICOTTA CREAM

Preparation Time: 5 mins
Yield: 8 x level tablespoons


The fat-free replacement for whipped cream.

Suggestions:

Serve with desserts or as a cake topping.

Ingredients:

1 tsp gelatine
3 Tbsp fat free milk
¼ cup ricotta cheese
1 sugar substitute equal to 2 tsp sugar
¼ tsp vanilla extract


Directions:

Blend fat free milk with gelatine and stir over hot water until dissolved.

Combine all ingredients and mix well until smooth. Refrigerate.

[Debelli]

DEBS CRUSTLESS CHEESECAKE

2 packages Philadelphia Brand 1/3 Less Fat Cream Cheese
1/2 cup agave syrup, (you can actually use 1-2tbl less)
3 eggs
1/2 tsp vanilla extract
1/2 tsp lemon juice

Spray a 7" cake pan with cooking spray. Cut a circular piece of parchment paper to fit in the bottom of the pan. Spray the top of the paper.

Bring cream cheese to room temperature in a medium size bowl. Cream with a mixer. Add the agave syrup and mix on low speed, just til blended. Add both the vanilla and lemon juice and blend in. Add one egg at a time, beating on low stpeed til mixed in before adding the next one.

Pour mixture into pan and put in a 325 degree preheated oven. Place cheesecake in oven and bake for approx 40 minutes, or until lightly browned on top and it looks set. Remove from oven and let cool for about 30-45 minutes. Place in fridge for at least 3 hours. I invert my cake over a plate and tap the bottom of the pan with a knife to get it to come out, nice and clean. Peel off the parchment paper and then turn it back the right way on a serving dish. You can also serve it right out of the pan, just don't eat the parchment paper!!! ENJOY!

NOTE: You could most likely use a small springform pan, like a 7 1/2" one if they have that size, but I don't have one at this time, so used what I had available, a small cake pan. I also put a pan of water on the rack underneath to help it from cracking, which it never did-not sure if this helped, or not.

If you are going to double the recipe use a 9 1/2" springform pan as well as measuring the agave to 3/4 cup. If you want to keep it from cracking on the top, go to either of the sites below for directions on hot to do a WATERBATH.

http://www.pdxnet.net/cookbook/cheesecaketips.html

http://www.baking911.com/howto_waterbath_prepare.htm

I have made this numerous times with wonderful results as well as rave reviews!!!:D

[karen3000]

"PHILLY" 15 minute cheesecake SB style

1 c. crushed low sodium triscuits
3 T. Splenda
3 T. margarine melted

3 8-oz. pkgs Philly Cream Cheese, softened (any brand works and you can use reduced fat, just watch the cooking time)
1/4 c. Splenda
3 eggs
1 t. vanilla
(Optional - 1 c. chopped legal chocolate bar or carob chips)

Combine first 3 ingredients; press onto bottom of 9" springform pan.

Combine cheese and Splenda, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla (and optional chocolate/carob pieces); pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temp. to 250; continue baking 30-35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with legal whipped cream in can or Cool Whip.

10 to 12 servings.

[Zanne]

This is from our local news station's website. Haven't tried it but it sounded perfectly legal.


Roasted Garlic-Ginger Sweet Potato Soup

by Monda Rosenberg, Author "Chatelaine Wonder Foods"

6 large sweet potatoes

1 tbsp vegetable oil

1/2 head garlic, about 5 unpeeled cloves

2 to 3 slices ginger

6 cups chicken broth or bouillon

1 to 2 cups water



1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Slice potatoes in half lengthwise. Rub cut surfaces with oil and place cut side down on baking sheet. Scatter unpeeled garlic cloves and peeled ginger slices in centre of pan. Bake uncovered in centre of oven until potatoes are very soft from 45 to 60 minutes.


2. Then scoop half the potato pulp from skins and place in a food processor. Squeeze garlic cloves from peel right into processor. Add ginger. Whirl, adding broth as needed to produce a puree. Turn puree into a large saucepan. Then puree remaining potato pulp. Stir in remaining broth and water, 1cup (250 ml) at a time, until as thick as you like. Add to saucepan. Heat over medium-low stirring frequently to prevent scorching until hot. Serve with dollops of sour cream. Soup will keep well covered and refrigerated up to 3 days.

[The Quilter]

The only thing you need to do for this recipe is be sure to use ww spaghetti. You could also use ground turkey. The spices in this are so good that any low fat meat would work well. The only fattening thing is the cheese soup, but you might be able to find some lowfat cheese soup. But's it's absolutely dreamy with the Campbell's Cheddar Cheese Soup.

2 T. salt
1 lb. ground beef

1 tsp. basil
1 tsp. oregano
1/4 tsp. pepper
1 tsp. parsley flakes
2 T. Worcestershire sauce

1/2 cup chopped onion
1 cup chopped celery

4 oz. fine spaghetti
1 15 oz. can tomatoes
1 cup cheese soup


In large skillet, sprinkle salt. Add ground beef and brown. Add seasonings, onions and celery. Break spaghetti into 3-inch pieces and sprinkle over top of meat and vegetables. Add tomatoes; pour over spaghetti and pour cheese soup over all. Press the spaghetti into the liquid as much as possible. Cover. Cook on low heat, stirring once or twice. Cook for 20-30 minutes. Serves 6.

[Zanne]

I'm the type of cook that just throws things together not paying much attention to amounts. Drives others crazy when they ask for a recipe! I've tried to figure out amounts.

Jambalaya

1 cup diced cooked chicken breast
1 cup diced cooked ham
1 diced onion
1 diced green pepper
1/2 cup diced celery
2 cloves minced garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 can tomatoes, juice included
1 teaspoon hot pepper sauce
3 cups cooked brown rice

Spray a nonstick pan with a bit of oil. Saute chicken and ham until browned, about 5 minutes. Remove meat from pan. Give pan another wee spray of oil and add onion, green pepper, celery, garlic , cayenne and onion powder. Cok until onion is tender. Return meat to pan and add tomatoes. Add cooked rice and stir. Cook until liquid is reduced to your liking. Stir in hot pepper sauce .

I think you can put shrimp in too, but we don't care for seafood. Kielbosa can be used instead of ham. Adjust the spices to your own taste. We eat quite a bit of spicey stuff. If you're not sure, less is better cause you can always add more. You can add more or less of the veggies to your liking as well.

[Debelli]

Found this on the web, can't remember the site, but it sounds delicious and it happens to be SB LEGAL! I haven't tried them yet!


SAVORY CHEESE SCONES

2 c flour (use whole wheat)
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 c grated Cheddar cheese
3 Tbs Parmesan cheese
1/3 c butter
1/3 c milk
2 eggs

Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8" diameter,1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.

NOTE: You may remove 1tbl for each cup of flour if you so desire, or increase the milk a tad. The recipe doesn't say what type of flour to use, so presuming its white (yuck), so when using WW, you can use 7/8 of a cup instead of a full cup.

[Debelli]

These sounded yummy, as long as you don't eat them all!


CHILI NUTS

1 Egg White
3/4 lb Unsalted Cashews
2 tsp Coarse Salt
1 tsp Crushed Red Pepper Flakes
1/2 tsp Ground Cumin
1/2 ts Leaf Oregano, crumbled
1/4 tsp Ground Hot Red Pepper



Preheat oven to 300F degrees. Generously grease a jelly-roll pan. Lightly beat egg white in medium-size bowl. Add cashews; toss gently to coat. Combine salt, red pepper flakes, cumin, oregano, and ground red pepper in a small bowl. Sprinkle over nuts; toss to coat evenly. Spread nuts in prepared pan. Bake in preheated oven, stirring 2 or 3 times to separate nuts, for 25 minutes or until golden and fragrant. Cool nuts completely. Store in airtight container.

[Debelli]

Haven't tried these, but they sure do sound delicious, not to mention easy-my type of recipe!!!

WHOLE WHEAT PUMPKIN MUFFINS


2 c. whole wheat flour
2 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
pinch allspice
1/2 t. ginger
1/4 t. salt
2 eggs
1/4 c. agave syrup
1 1/2 c. plain cooked pumpkin
1/4 c. oil
1/2 c. coarsley chopped walnuts

1) Preheat oven to 375°F. Grease muffin tin.

2) Mix all dry ingredients in one bowl. Combine all wet ingredients in another, mix raisins in with wet ingredients.

3) Add wet ingredients to dry and mix until just combined. Spoon into muffin tins (very thick batter), and bake about 20 minutes.

Makes 8-12 muffins depending on size

[SolShine]

This came from a collection of restaurant recipes and it's SUPPOSED to be the Taco Bell seasoning.

2 TBSP flour
2 tsp chili powder
1 1/2 tsp. dried minced onion
1 1/4 tsp salt
1 tsp paprika
3/4 tsp crushed beef bukkion cube
1/4 tsp sugar (I use Splenda)
1/4 tsp cayenne pepper (I use lots more)
1/4 tsp garlic powder
1 dash onion powder

Mix together.

[THE BIG ORANGE BABE]

GREEK SALAD DRESSING

1 CLOVE GARLIC - CHOPPED FINE
1/2 C VIRGIN OLIVE OIL
4 TBS RED WINE VINEGAR
1/2 TSP SALT
PEPPER ( A COUPLE OF GOOD SHAKES)
1 TSP OREGANO

COMBINE IN A CONTAINER AND SHAKE

BOB

[THE BIG ORANGE BABE]

DAIK-TATO CAKES 6 SERVINGS
PREHEAT OVEN 350

This is for all you little SOUTHERN FLOWERS who really miss their TATER CAKES!!! ;)


1 1/2 LBS DAIKON RADISH
1 TSP SEA SALT
1 EGG
5 TBS FINELY GROUND PORK RINDS
2 TBS FINELY MINCED GREEN ONION
SEA SALT AND FRESHLY GROUND BLACK PEPPER
2 TBS OLIVE OIL

PEEL AND GRATE THE DAIKON INTO A BOWL. COMBINE WITH SALT AND LET SET 1/2 HOUR. SQUEEZE THE WATER OUT OF THE DAIKON WITH YOUR HANDS. THE MORE YOU SQUEEZE THE BETTER THE CAKES WILL BE. MIX THE DAIKON WITH THE EGG, PORKRINDS, GREEN ONION AND SEA SALT..BLACK PEPPER TO TASTE. LET SIT FOR 10 MINUTES
HEAT HEAVY PAN OVER MEDIUM HEAT (BLACK SKILLET IS BEST) THAT CAN GO INTO THE OVEN . SWIRL OIL IN THE PAN. FILL 1/4 C
MEASURING CUP WITH MIXTURE. PACK DOWN. TURN OUT INTO THE PAN.. CONTINUE WITH REMAINING MIXTURE. FRY CAKES 5-6 MIN THEN TURN AND COOK 2-3 MINUTES LONGER. PLACE THE WHOLE PAN IN OVEN AND BAKE 10 MIN.

BOB

[THE BIG ORANGE BABE]

COOL CREAM GELATIN COOKIES


1 PKG SUGAR FREE JELLO (your choice of flavor)
2 C PREPARED WHIPPING CREAM


WHIP THE CREAM THEN ADD JELLO AND MIX GENTLY ..DROP BY TEASPOONS ONTO WAX PAPER THEN PLACE IN THE FREEZER UNTIL FROZE. KEEP IN FREEZER BAG
CAL PER COOKIE 42
FAT 4.5




COOL CREAM COOKIES


2 C WHIPPING CREAM - WHIPPED
5 1/2 TBS JELLO SUGAR FREE PUDDING MIX

FOLD IN DRY PUDDING MIX TO WHIPPED CREAM. DROP MIXTURE ONTO LINED BAKING SHEETS (WAX PAPER) BY ROUNDED TEASPOONS. FREEZE ON COOKIE SHEETS THEN PLACE IN FREEZER GABS...MAKES 50 COOKIES

CAL PER COOKIE 36.1
FAT 3.6


BOB

[THE BIG ORANGE BABE]

PEANUT BUTTER PIE


1 TBS COCOA
8 PACKS EQUAL (OR SWEETNER OF CHOICE)
6 TBS BUTTER
4 OZ CREAM CHEESE
4 OZ HEAVY CREAM
2 TBS HEAVY CREAM
5 TBS PEANUT BUTTER
6 TBS SPOONABLE SPLENDA
1 C CRUSHED PECANS
1 C COOL WHIP
1 SQUARE OF UNSWEETENED CHOCOLATE

CRUST:
MIX PECANS AND 4 TBS MELTED BUTTER. POUR IN PIE PLATE, SPREAD OUT TO COVER BOTTOM OF PLATE. PUT IN FREEZER

CHOCOLATE LAYER:
MELT 2 TBS BUTTER AND UNSWEETENED CHOCOLATE IN MICROWAVE ON LOW SETTING APPROX 2 MIN. MIX IN 2TBS CREAM, 1 TSP VANILLA. STIR WELL. ADD 8 PACKS EQUAL. POUR OVER FROZEN PIE CRUST. PUT BACK IN FRIDGE

PEANUT BUTTER LAYER:
MIX TOGETHER PEANUT BUTTER, CREAM CHEESE, 1/3 C SPLENDA.
SPREAD OVER FROZEN PIE.

CHOCOLATE WHIPPED TOPPING:
MIX 1 C COOL WHIP, 1 TSP VANILLA AND 1 TBS COCOA. SPREAD
ON TOP OF PIE. REFRIGERATE. CUT PIE INTO 12THS. VERY RICH


BOB

[THE BIG ORANGE BABE]

Israeli Salad
From Bob Parzick

This is so simple and good, I never thought to contribute it before. Excellent for hot weather areas for refreshing pause/nourishment:

1 cucumber diced into approx 1/4" pieces
1 med zucchini diced (or just zucchini works great too)
1 tomato diced also
1/2 medium onion diced

Throw these into a 1 gallon Ziploc bag then add the juice of one lemon, 2 T of Olive oil, about 3/4 tsp of salt...you may need more depending on your taste

Zip up the bag and toss the ingredients around to coat them with liquids. Stick it in the fridge and turn over whenever you're looking in the fridge for a legal snack. Better if left overnight, but very good after about 4 hours

It's cool, refreshing, and great on hot days, or as a side dish with your meal. There will be a goodly amount of liquid with this salad, and I just drink it after I eat the salad. I have made a 3/4 full gallon bag of this stuff, it lasted about 3 days. It got eaten in that time, never had any around long enough to go bad. I have made a complete lunch from just this.






BOB

[THE BIG ORANGE BABE]

Creamy Chicken Pockets
From Sonya Yencer

4 chicken breasts, boned, skinned
4 T butter
2 cloves of garlic, crushed
1/2 medium onion, chopped
4 ozs. cream cheese
4 mushrooms, sliced

On a large piece of aluminum foil, place the chicken topped with the butter (1 T on each breast), garlic, onion and mushrooms. Cube the cream cheese and place it around the chicken. Fold up the sides of the foil and seal. Place the foil packet into a 350 degree oven and bake until completely cooked ( about an hour). Remove the chicken pieces first, then stir the sauce and spoon back over the meat.

Delicious and easy!

Serves 4

BOB

[THE BIG ORANGE BABE]

Popsicles


1 pkg. diet Jell-O
1 cup boiling water
1 pkg. crystal or Wyler's lite
1 cup cold water.
Put into DIXIE CUPS with a stick, or TUPPERWARE popsicle molds.
Stick them in the freezer until set!

BOB

[THE BIG ORANGE BABE]

Jell-O Delight
From Pat Hardin

2 boxes of Sugar-free lime or lemon Jell-O dissolved in 1 cup of boiling water.
1/2 c cold water
1 can diet 7-Up soda
1 small carton (8 ozs.) sour cream

Mix well with wire whisk or mixer and pour into individual serving dishes. (I sometimes use punch cups. It is nice to have a handle.) Refrigerate until set.

BOB

[THE BIG ORANGE BABE]

RICOTTA PANCAKES
4 large Eggs
1 cup Ricotta cheese
1/2 teaspoon Vanilla extract
1/3 cup soy protein isolate -- Soy flour
1 tablespoon olive oil
1 pinch nutmeg
1 packet Equal® sweetener

Mix all and cook like silver dollar pancakes. Makes about 30 pancakes. Per serving (about 10 pancakes)


- - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 6g Total Fat; (68% calories from fat); 5g Protein; 2g Carbohydrate; 87mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


BOB

[THE BIG ORANGE BABE]

AVOVADO DRESSING


1/2 cup Avocados -- peeled and chopped
2 teaspoons Fresh Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Celery Salt
dash Pepper
1 cup Sour Cream -- divided

Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container. Cover and puree until smooth. Blend in an additional 1/2 cup sour cream. Chill, covered, allowing flavors to blend.

Use reduced fat sour cream if you want to..use for salads OR
dipping your steak in!

BOB

[THE BIG ORANGE BABE]

BASIC YOGURT DRESSING

1/2 pint Yogurt -- 140ml.
1 teaspoon Lemon Juice
1/4 teaspoon Garlic Salt
1/4 teaspoon Onion Salt
dash Celery Salt -- or rosemary

Stir ingredients together. Makes 1/2 pint.



- - - - - - - - - - - - - - - - - - -

Per serving: 38 Calories (kcal); 2g Total Fat; (46% calories from fat); 2g Protein; 3g Carbohydrate; 8mg Cholesterol; 256mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


BOB

[THE BIG ORANGE BABE]

ESPRESSO SAUCE


1 cup heavy cream
1/4 cup espresso coffee -- finely ground
1 square unsweetened chocolate
2 teaspoons sweetener
1 pinch salt
1 teaspoon vanilla

Pour cream and espresso into a saucepan. Scald (heat to just before boiling) Remove from heat. Strain. Add chocolate, vanilla, sweetener and salt. Pour over dessert


COULDN"T RESIST THIS ONE...I'm sure I could find something legal to put this on!!


BOB

[THE BIG ORANGE BABE]

GREEK DRESSING - another variation


feta cheese -- 3 oz
3 tablespoons yogurt
2 tablespoons lemon juice -- or 1 lemon juiced
1 teaspoon mint -- fresh chopped
1 tablespoon marjoram -- fresh chopped
1 teaspoon oregano -- fresh chopped
1 clove garlic -- crushed
cracked black pepper -- to taste

Process the fetta, yoghurt and lemon until smooth then fold in the herbs, garlic and pepper. Thin with a little extra lemon juice or water if desired.
This is the perfect way to dress up a Greek salad. It is more subtle than large cubes of fetta cheese and will be happily mixed with any other leaf salad. This dressing is particularly good when drizzled over chilled tomato and cucumber slices for a simple and refreshing appetiser.





- - - - - - - - - - - - - - - - - - -

Per serving: 44 Calories (kcal); 3g Total Fat; (62% calories from fat); 2g Protein; 2g Carbohydrate; 13mg Cholesterol; 153mg
sodium


BOB

[THE BIG ORANGE BABE]

RECIPE: WHITE SALSA
************************************************** **********

INGREDIENTS:
1 cup sour cream
1 cup mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1 1/2 cups finely chopped cilantro
6-ounce can black olives (pitted), drained and chopped
1 1/2 cups green onions, finely chopped
5 teaspoons hot pepper sauce
pepper to taste

DIRECTIONS:
In a medium bowl, combine mayonnaise and sour cream, mixing
well. Add lime juice, garlic, cilantro, black olives,
scallions, hot pepper sauce, salt and pepper. Taste and
adjust seasonings for personal preference. Refrigerate for
2 hours before serving to allow flavors to blend.


BOB

[THE BIG ORANGE BABE]

Crockpot Western Omelet Casserole


2 cups shredded zucchini squash, drained for 30 min and then moisture
squeezed out
1 pound of bacon diced, cooked and drained
or 1 pound cooked ham, cubed
1 medium onion, diced
1 green bell pepper, diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup heavy cream
1 cup water
1 teaspoon salt
1 teaspoon. pepper (more or less to taste)

Spray the crockpot inside with non-stick spray.
Place a layer shredded zucchini on the bottom of the slow cooker, followed
by a layer of bacon then onions, green pepper and cheese. Repeat the
layering process two or three more times, ending with a layer of cheese.

Beat the eggs, cream, water, salt, and pepper together. Pour over the
crockpot mixture, cover and turn on low. Cook on low for 10-12 hours.

SERVES 12



BOB

[THE BIG ORANGE BABE]

Sunday Brunch Burritos

1 Green pepper, chopped
2/3 cup onion, chopped
2 Tablespoons butter or margarine, melted
8 eggs, beaten
2 cups Monterey Jack or Cheddar cheese, grated, divided
16 oz. Salsa, your choice
6 - 8" whole wheat tortillas
2-3 tablespoons olive oil, warm but not hot
Sour cream
2 stems green onion, chopped, white and green parts

To Prepare:

Sauté green pepper and onion in butter in a large nonstick skillet until tender, 3 or 4 minutes. Combine eggs and 1 cup grated cheese; add to skillet. Cook over low heat, turning gently, until eggs are set.

Heat salsa in a small skillet until warm. Dip each tortilla in oil (one side only.) Spoon about 1/2 cup cooked egg mixture into center of each tortilla. Roll tortilla up, and place seam side down in a lightly greased 13-x9-x2-inch baking dish. Top with salsa. Top with more grated cheese. Bake at 350°F for 15 minutes or until heated through. Garnish with sour cream and chopped green onions.

Yield: 4 Servings




BOB

[THE BIG ORANGE BABE]

Sweet Potato Casserole


5 med or 3 large sweet potatoes
1/2 cup cream [ 1/2 & 1/2 ok]
1 stick butter, divided
2 Tablespoons rum
2 teaspoons pumpkin spices
1/2 cup splenda
1 teaspoon salt
1/2 cup pecans, chopped
2 Tablespoons agave nectar--light or dark

Directions:
Bake or boil sweet potatoes. Mash potatoes, add half of the butter and the remaining ingredients, except pecans. Mix well and place in a greased casserole. Sprinkle with pecans and drizzle with agave nectar. Dot with remaining butter. Bake at 375° for 45 minutes or until golden brown.



BOB

[Christian]

ham slices
cream cheese
green onions (chopped)

Spread cream cheese on ham slices. Top with green onions. Roll up. Refrigerate. Cut into bite size pieces before serving with toothpicks.

You can use ff cream cheese too! It is a great treat and easy to throw together in a hurry :D

[Christian]

1 can spinach or 1lb fresh
2 eggs beaten
1 cup cottage cheese
1/2 tsp salt
1/4 tsp pepper
1/4 cup low fat cheddar cheese shredded
1tsp sesame seed (toasted)
Combine spinach, eggs, cottage cheese, salt and pepper. Mix well. Spoon in casserole dish. bake at 350 for 20 minutes. Sprinkle with cheese and sesame seed. Bake for additional 5 minutes until cheese is melted and serve . :T

[Beth2374]

I got this from my cookbook "Whole Foods for the Whole Family" from La Leche League... This is pretty good if you like rice pudding.

Surprise Kugel aka Noodle Pudding

1/4 lb. Whole grain noodles
2 T. Butter
2 Small Eggs, beaten
1 C milk
1/2 c. yogurt
1/4 lb. tofu, crumbled
1/4 c. chopped apple (optional)
3/4 tsp. vanilla
2 tsp. ground cinnamon
1 TBS honey

Cook noodles until tender; drain. Melt butter in 8 x 13 inch baking dish in oven. Combine remaining ingredients in bowl; mix well. Stir in noodles and half the butter; mix gently. Spoon into remaining butter in baking dish. Bake at 350 for 40 to 50 minutes or until set.

The whole grains, eggs and dairy make a great source of protein, and the tofu is an added bonus. Makes 8 servings.

Per Serving: Cal 172, Protein 6g, Carb 23g, Figer 1g, Fat 7g

[Beth2374]

Quick and Easy Ketchup recipe...


2 cups puree tomato
1 tsp salt
1/4 cup cider vinegar
2 TBS agave (the recipe calls for honey)
1/4 tsp garlic powder, basil, nutmeg, and dry mustard
Dash pepper, mace, and cinnamon.

Combine all ingredients in blender, simmer in saucepan for 5 minutes. Store in covered container in fridge. It has less sweetning than commercial ketchup, so you can use more sweetner to taste.

[Beth2374]

1/2 cup peanut butter (natural!)
1/2 cup butter, softened
1/4 cup agave
1 tsp vanilla
3 or 4 eggs


Cream peanut butter, butter, agave and vanilla in mixer bowl. Add eggs one at a time beating at high speed for at least 5 minutes between each addition. Serve by 1/4 cupfulls in attractive glasses... It only takes a SMALL serving of this to satisfy the withdrawl symptons of a dessert lover.

The nutrition facts are not accurate, because they use commercial peanut butter I'm sure, and honey not agave... so I son't bother... but even with honey and reg peanut butter...it's only 8 g of carbs per serving!.

[Beth2374]

A recipe after my own heart... I don't have to cook it...

I don't know if unsweetened coconut is legal... can someone clue me in?

3 oz cream cheese, softened
3 TBS peanut butter
2 TBS agave
2 TBS dry milk powder
1/4 C sunflower seeds
2 TBS chopped walnuts
1/2 C unsweetned shredded coconut

Combine all ingredients in bowl; mix well. Shape into small balls. Chill until serving time. May roll balls in additional coconut if desired. Makes 16.

(Nutrition info is using honey as the sweetner and not agave)
Calories - 81, Protein - 2g, Carbs - 4g, Figer - 1g, T Fat - 7g.

[Debelli]

Found this on the web and converted it from honey to agave. Haven't tried it yet, but sounded good enough to pass along. Wonder if we could forego the rum-don't like the taste of alcohol.


PECAN PIE

For the Crust:

1 1/2 cups whole wheat pastry flour, sifted
1 tablespoon sugar (can use agave or sugar-sub)
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water (usually 4)


For the Filling:

4 eggs
4 tablespoons (1/2 stick) unsalted butter
1/2 cup agave syrup
1 tablespoon rum (guess you could use extract)
1 1/2 teaspoons vanilla
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 cups shelled pecans


Crust:

1. Combine the flour, sweetener and salt in a bowl or in the bowl of a food processor fitted with the steel blade. Add the butter and cut in by rolling the mixture briskly between the palms of your hands to make sure the butter is evenly distributed. Or use the pulse action of the food processor. The mixture should have a crumbly, even consistency.

2. Add the water, a tablespoon at a time. Blend with a fork or your hands, until the mixture comes together. If you are using a food processor turn it on and add the water with the machine running, a tablespoon at a time. As soon as the dough comes together on the blades, stop the machine.

3. Butter your tart pan or pie dish. If the dough is quite warm and sticky, wrap in plastic and refrigerate for 15 minutes. Otherwise roll it out on a large, clean, lightly floured surface. Sprinkle the top lightly with flour to prevent it from sticking to the rolling pin. Or cover with a piece of wax paper and roll out. To roll it out, roll from the center to the edge, going in all four directions in succession, then roll between the points of the compass. Roll it very thin, about 1/8 inch thick. To transfer to the dish, gently fold the dough in half, then lift onto the dish and unfold it. Ease it into the corners of the pan, without stretching the dough or working it, as this causes shrinkage during baking. Pinch an attractive lip around the edge of the dough. Cover with plastic wrap and refrigerate for 2 hours, or up to 3 days, or freeze for up to 3 months.



Filling:

1. Preheat the oven to 350 degrees F. Beat the eggs and brush the bottom of the crust with a bit of the beaten eggs. Prick the crust in several places with a fork. Prebake 7 minutes and remove from the heat.

2. Cream together the butter and agave. Beat in the eggs, and add the rum, vanilla, nutmeg, and salt. Fold in the pecans and pour into the pie crust. Bake 35 to 40 minutes, or until firm and browned. The filling will puff up in the oven, and fall upon cooling. Allow to cool on a rack.

[Debelli]

Oatmeal Cookies (wheat-free)

¼ cup butter alternative or vegetable oil
½ cup agave
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt 1/2
½ teaspoon baking powder
1 cup rolled oats
1 cup oat flour (you can grind rolled oats in a food processor if you do not have any)
½ cup walnuts, chopped

Cream butter alternative or oil, agave, and vanilla together in a large bowl. Add remaining ingredients and mix well. Drop by the teaspoons onto an oiled cookie sheet and bake at 325°F for 12-15 minutes or until done.

NOTES: Found this on the web, haven't made it. Looks easy enough, but may try it with regular WW flour.

[Debelli]

I remember my Mom making a dish like this when I was a kid-asked her to find the recipe, but found this one on the web which sounds about the same

CLAM-FILLED LASAGNA ROLLS


8 WW lasagna noodles- cooked
1 15 oz. ricotta cheese
1 6-1/2 oz. drained clams
1/2 cup Parmesan cheese
1 26 oz. sf meatless spaghetti sauce
1 egg beaten
1 tbsp. chopped parsley


12" x 7" baking dish

Preheat oven to 350 degrees.

Combine reserved clam liquid and spaghetti sauce. Reserving 1 cup sauce, spoon remainder equally into baking pan. In a medium bowl, combine clams, ricotta, Parmesan, egg and parsley mix well. Spread equal portions on lasagna strips roll up jelly-roll fashion. Place seam-side down in pan. Top with remaining sauce cover. Bake 35 to 45 minutes or until hot. Serve with Parmesan cheese if desired.

[Fillise]

one box SF lemon jello mix
16 oz light creme cheese
1/2 cup agave (or 2/3 cup splenda)

--cube creme cheese and set aside
--disolve SF jello in one cup boiling water
--Add cubed creme cheese and beat until the cheese is melted
--Add the sweetner and beat until very smooth
--pour into a paper-lined mini-muffin tin-and chill very well
--Remove from muffin tins and store in a covered container in the fridge.
--should make around 30.


These are incredible! I only had a mini-mini-muffin tin so I poured some of the mixture into individual dessert dishes--works that way too. With the light creme cheese and the agave, I figure they can't be too bad. This is something that can be made for friends and they don't even have to know (and won't be able to tell) it's "diet" food.


Susan

[Rosalie]

OATMEAL COOKIES

1 cup oatmeal
1 cup stone ground whole wheat pastry flour
½ tsp salt
1 tsp baking powder
½ cup agave syrup
½ tsp vanilla
1 egg
6 tbsp butter, softened
½ cup chopped walnuts
½ tsp cinnamon
¼ tsp nutmeg

Heat oven to 325F. Mix dry ingredients together in a bowl.

Cream butter and agave together. Add egg and vanilla and beat until smooth. Add dry ingredients and mix. Add chopped walnuts. Drop cookies by teaspoon on a greased cookie sheet and bake 12-15 minutes or until light brown.

Optional additions: 1/4 cup sunflower seeds; 1/2 cup chopped dried apricots or prunes.

I found the original recipe for these cookies on the web but changed a couple of things to make it sb legal. Then reduced the amount of butter and increased the amount of flour to get it to my satisfaction. The last ones I made were really yummy.

[vesnoid]

I took Debbie's recipe and tweaked it a bit. ENJOY!

Oatmeal Cookies (fat free)

¼ cup apple butter
2 tbsp apple sauce
½ cup agave
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt
½ teaspoon baking powder
1 cup rolled oats
1 cup WWSGF
½ cup walnuts, chopped (or almonds, or whatever you like)

Mix apple butter, apple sauce, agave, vanilla, cinnamon, nutmeg, sea salt, baking powder and nuts. Then add the flour, then the oatmeal. Spray the pan with non-fat cooking spray, use 1 TBSP measuring spoon to make cute little cookies. They will slide out quite nicely. Put your cookies in a preheated oven at 325F, bake until done - about 10 to 12 min. If you bake them too long, they will be hard, if you bake them less, they will be gooey inside.

This recipe makes 24 cookies.

[THE BIG ORANGE BABE]

LC Pound Cake
You need:
4 eggs, separated
1/4 cup butter, melted
1/2 teaspoon lemon zest
1 teaspoon vanilla
1/4 teaspoon stevia (or sweetener to taste)
2/3 cup Protein Powder vanilla or French vanilla
1/4 cup soy flour
2 teaspoons baking powder
butter
nutmeg

Separate eggs and beat egg whites until they form stiff peaks. Combine dry ingredients in another bowl. Beat egg yolks, butter, lemon zest, vanilla and stevia in another bowl.

Gently fold egg mixture under egg whites and then fold under the dry ingredients.

Pour mixture in buttered non-stick bread loaf pan and sprinkle with nutmeg. Bake in preheated oven at 350 °F for 45 minutes or until inserted toothpick comes out clean. One loaf = 12 slices

Each piece of cake has .48 carbs but that probably depends on the type of powders you are using.


__________________



BOB

[THE BIG ORANGE BABE]

Flourless Chocolate Cake
Bete Noire
(Chocolate Decadence)
DO NOT be disheartened about the length of the instructions. THIS IS EASY. Read through the instructions all the way to make sure you know what you are going to have to do. Prep the pan, and turn the cake out exactly as written and it will work perfectly.

The following is the real recipe for a classic French flourless chocolate cake. It is amazingly easy, and almost foolproof. Make sure to use unsalted butter and extra large eggs. The only change to make it Atkins friendly is replacing the sugar for Splenda. Also watch the note later about the batter breaking when making it Atkins Friendly. The cake makes 12 good sized portions and is very, very, rich & filling. I guestimated the Carbs at well below 10.

You will need:

A single 9” round layer cake pan
Circle of wax or parchment paper to fit the bottom of the pan
A large roasting or backing pan that the cake pan can sit inside of
Enough hot (not boiling) water to make a water bath in the larger panas a water bath for the


Ingredients

½ Cup Water
1 1/3 cup sugar (REPLACE WITH EQUAL AMOUNT OF SPLENDA)
8 oz. Unsweetened chocolate chopped
4 oz. Semisweet chocolate coarsely chopped
1 cup UNSALTED butter at room temperature cut into pieces
5 EXTRA LARGE eggs at room temperature


Position a rack in the middle of an oven and preheat the oven to 350 degrees. Butter a 9” layer cake pan. Line the bottom with a circle of parchment or wax paper cut to fit precisely butter the paper as well. Place the pan inside a backing pan large enough so the sides of the two pans do not touch.

Place the water and 1 cup of the sugar (Splenda) in a 1 ½ quart saucepan. Bring to a rolling boil stirring until the sugar/splenda dissolves completely. Turn off the heat, add both chocolates and stir until completely melted (may have to put it back over the heat for a bit when using splenda). Add the butter, piece by piece stirring until melted and thoroughly incorporated (cut the butter into many small pieces, 12-15 and add a couple at a time. Works better. Again, may have to add a little heat using splenda).

Place the eggs and the remaining 1/3 cup sugar/splenda in a bowl. Using a whisk or electric mixer set on medium speed, beat until slightly thickened, just a few minutes. Using a rubber spatula fold the chocolate mixture into the egg mixture until well combined

NOTE: When making this with splenda, the batter at this point has a tendency to break. That means the melted butter starts to separate out and you see these oily blobs appearing around the edge of the bowl and across the surface. Use the beaters to mix them back together and get it into the oven as quickly as possible You may want to prep the eggs first. It is easier to add the chocolate as soon as you get it melted, and the warmer the batter is, the less chance there is of its breaking.

Pour and scrape batter into the prepared cake pan and smooth the top. Put the cake pan into the larger pan and place in the oven. Pour hot water into the outer pan until it comes about ½ “ up the sides of the cake pan.

Bake until the cake looks dry but is not firm, 30 minutes. Remove the cake pan from the oven (be careful not to scald yourself with the hot water or get any on the cake). Immediately cover the top of the cake with a sheet of plastic wrap. Invert onto a flat plate. Remove the pan and the parchment/wax paper. Put your serving plate on the bottom of the cake, flip it over and remove the top plate and the plastic wrap. Let cool to room temperature.


__________________



BOB

[THE BIG ORANGE BABE]

Lc Sweet Crunchy Snack
When you are craving that little something sweet and crunchy, try this.

1 egg white
1 tbls water
mix and use to coat 1# pecans or walnuts
sprinkle with
1/2 cup Splenda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
Butter a shallow pan and bake for 30 min @ 300, stirring several times.
You egg white, splenda and butter are so small in comparison to your nuts used that the nutrition value would be whichever nuts you use. Store in plastic container for when the munchies hit!!


__________________

BOB

[Debelli]

This recipe was sent via a newsletter from GHF, sounded decent enough to pass along!

Basil Shrimp with Chilies

Makes: 8 servings

Ingredients:

2 cups brown rice, cooked
1 teaspoon peanut oil (i'd use olive, personally)
1/4 cup plus 2 tablespoons chicken stock
3 garlic cloves, minced
3 jalapeño peppers, seeds removed, sliced
1 pound shrimp
2 tablespoons lite soy sauce
1 teaspoon sugar (you can use substitute equvialent to)
4 green onions, chopped
2 cups fresh basil, chopped

Directions: Prepare rice according to package directions. Heat oil, 2 tablespoons stock, garlic and jalapenos in a wok over high heat for 1 minute. Add the shrimp and cook for 1 minute. Add soy sauce, sugar, remaining stock and green onion and bring to a boil; stir in the basil and cook for 30 seconds to 1 minute. Serve over rice.

Note: Do not remove jalepeno seeds without gloves or using a utensil-seed will burn skin.

Nutritional Information: Serving Size: 1 cup Calories: 170 Fat: 3 g Cholesterol: 170 mg Protein: 25 g Carbohydrates: 9 g Fiber: 1.5 g Sodium: 770 mg

[vesnoid]

I made up this recipe to get more protein from non-meat sources. It is completely vegetarian, though not vegan.

1 EGG
1/2 Cup Protein Powder (chocolade flavor)
1/2 Cup Flour
1 Cup 2% Milk
2 tsp Agave Nectar
1/4 tsp Sea Salt

This RECIPE makes:
6 pancakes

PROTEIN - 55g 37% 219 cal
FAT - 14g 21% 124 cal
CARBS - 69g 42% 250
Fiber - 6g

TOTAL CALS: 599

Check below for Brand Names

Mix together in a medium size bowl, until uniform in consistency. Preheat a non-stick or your favorite pancake pan. You may want to grease your pan with a bit of oil. I like to use non-stick so I don't have to use much oil.
If you know how to make pancakes, skip the explanation.
Use a ladle and drop a ladle full of mixture onto preheated pan. Tip the pan around, so the mixture spills in a large circle (creppe looking). Bake until the top is solid, or it doesn't move. Use a spatula to turn the pancake around and bake on the other side.

The Pancakes will be dark brown in color.

This is a basic recipe. You can add vanilla, chocolate powder, whatever flavor you like, to it.

I eat my pancakes with unsweatened apple sauce, or use whatever is safe.

You could probably even lower your fat if you used egg beaters instead of the egg, but then I can't guarantee how the pancakes will turn out, since I haven't tried that option

The brand Names are:
Eggs (Golden Fleece Large Organic Brown)
Protein Powder (Naturade Veg Protein Booster, Chocolate flavor)
Milk (Organic Valley)
Flour (Hodgson Mill Whole Grain Stone Ground Whole Wheat Flour)

[THE BIG ORANGE BABE]

CHICKEN & MUSHROOMS

*3 chicken fillets, sliced lengthways and ponded slightly to look like
scallopini
*garlic salt/powder
*black pepper
*2 tablespoons oil
*1/2 bunch green onions (you call them scallions in the USA?)chopped, also
the green part
*1 lb mushrooms, sliced thinly
*white wine (1/2 cup)
*4 tablespoons cream (optional)
Method:
1 Sprinkle chicken with garlic salt/powder and pepper. Coat non-stick frypan with oil spray. Sear both sides. (2 minutes each side --it will be cooked through) Remove
to a plate
2. Heat oil. Add in green onions. Fry four about 5 mintes, stirring
occasionally.
3. Add in mushrooms and white wine
4. Cover and cook for about 5 minutes.
5 If there's too much liquid, evaporate on high heat, or thicken with 1
teaspoon cornflour in 2 tablespoons water (cornflour contains carb, not many
in this quantity, but you can do without it)
6. Return chicken to pan with mushroom mixture. Add in cream (if desired)
Heat through and serve.
Serves 4-5.
Even people who hate mushrooms like this!


BOB

[THE BIG ORANGE BABE]

quick cheesecake

sugar free jello(whatever flavor you like, strawberry and orange are my faves) made with only 3/4 cup boiling water, mix with 1 pkg cream cheese. blend well and pour into 4 aluminum tart pans. chill in freezer 1 hr or overnight in fridge.

BOB

[Debelli]

Found these two recipes on the web, but forgot to get the person's name who posted them and the site. I haven't made either one, so can't say what they'd come out like.


Fresh Apple Cake...or as I like to call it, Apple Pie Cake

1 1/8 cup unsweetened applesauce
1 1/2 cup honey (USE AGAVE)
3/4 cup egg substitute (or whatever you use to substitute for 3 eggs)
2 tsp vanilla
3 cup flour (I use 1 1/2 wheat pastry flour, 1 cup wheat, and 1/2 cup defatted soy)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup chopped pecans (optional)
3 large Granny Smith apples, peeled, cored, and diced

Preheat oven to 325. Grease a bundt pan (I use no-stick spray, Bev).
Combine applesauce, honey and egg substitute. Beat on medium. Sift together dry ingredients. Add to wet ingredients on low, until well combined. Fold in pecans and apples. Bake 1 hour.

MY NOTE: You may want to lower the temp when using agave to 300, or watch the cake after about 50 minutes to see if it's done.

********************************
This recipe was my grandmother's and it won a blue ribbon in the Dallas, Texas fair.

Mamaw's Sweet Potato Bread

3 1/2 cup flour (I used 1 1/2 wheat pastry, 1 1/2 wheat, and 1/2 defatted soy)
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
2 1/4 cup honey (or 2 cups fructose) (USE AGAVE)
2/3 cup soy milk (I didn't have any on hand so I used water and it turned out okay) (PROBABLY COULD USE REG. MILK)
3/4 cup unsweetened applesauce
1 cup egg substitute (or whatever you use to substitute for 4 eggs)
2 cup cooked and mashed sweet potatoes

Mix everything together until moist. Grease 2 loaf pans (again, Bev, Iuse no-stick spray :-) ) Bake at 325 for 1 hour or until knife comes out clean.

NOTE: Again, you may want to lower the temperature or the time baked when using agave.

[Debelli]

Never made this, but seems easy enough that not even I could screw this up!


FRESH APPLE CAKE

3/4 c oil
1 cup agave
3 eggs
3 cups peeled and sliced raw apples
1 tsp vanilla
1 3/4 cups ww flour, sifted
1/2 tsp each of nutmeg, cinnamon, ginger and cloves
1 tsp salt
1 tsp soda
1 cup chopped walnuts

Measure oil and place in a mixing bowl. Add agave and eggs. Beat until creamy. Add vanilla. Combine flour and salt, cinnamon, ginger and cloves. Add to creamed mixture alternately with apples. Add nuts. Bake in greased and floured 9 x 13 inch pan at 325 for 50-55 minutes or until cake tests done.

[BigKnightsMomma]

found this on the SB board (Made a few adjustments)

makes 1-9in. springform pan (16 servings)

3/4 cup oatmeal
3/4 cup chopped pecans
1/3 cup agave
1 tbsp ground cinnamon ( i used 1 tsp)
1/2 tsp grond nutmeg(i used 1/4)
1/2 cup stick melted butter (i used 1/4 cup, 1/2 was too wet)

3 (8oz) packages cream cheese(i used 1/3 less fat)
3/4 cup agave
1 cup sour cream (i used less fat)
1 cup heavy cream
3 tbsp SGWW pastry flour
2 tbsp sf vanilla extract
3 eggs


preheat oven to 325 degrees

in a medium bowl combine oats, pecans, agave, spices and melted butter. press into the bottom of a lightly sprayed (greased) springform pan. bake 12-15minutes until light brown. allow to cool.

in a large bowl beat cream cheese and agave until smooth. beat in sour cream and heavy cream. blend in flour and vanilla. with mixer on low speed add eggs one at a time. pour batter over cooled crust.

bake 20 minutes. reduce heat to 200 degrees and continue to bake for 1 hour and 15 minutes until center is no longer wet or shiny.

cool for 1 hour. refrogerate 6 hours or overnite befor removing from pan.

DELICIOUS

[YellowRose]

Buttermilk Pancakes
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1 Cup SGWW Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Agave Nectar (Splenda or omit)
1 Cup Buttermilk Or 1/4 Cup Dry Buttermilk -- Plus 1 Cup Of Water
1 Tablespoon Vegetable Oil -- Or Applesauce

Beat egg. Combine flour, baking powder, soda, salt, add to egg. Add buttermilk,agave, and oil
(or applesauce) beating until mixture is smooth.

For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when
tops are covered with bubbles and edges look cooked. I find that a whisk works well to get the
mixture smooth.
Note: I usually make up another batch of the dry ingredients as I measure for this one so I just
need to add the egg, agave, water and oil/applesauce. (I use the dry buttermilk.)

[YellowRose]

Whole Pizza Crust (Bread Machine Recipe)

Recipe By : Sugar Less For Life by Ellen C. Brennan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Stone Ground Whole Wheat Pastry Flour
1 Teaspoon Salt
1 Teaspoon Butter
1 Cup Milk
1/2 Teaspoon Yeast

Place all ingredients except the yeast in the bread machine and add the yeast to the dispenser. Use
the dough setting. When complete, place dough in a greased bowl and allow to rest for 20-30
minutes. Then place the dough on a greased pizza pan. I like to pierce, then cook the crust about
5 minutes before I put on the toppings. Cover with favorite toppings and bake in a preheated 400
degree F. oven for 15 to 20 minutes.

[Ellen]

Per serving:

1/2 cup bulghur wheat
1/2 cup cooked red beans (if canned, rinse)
3-4 cups salad vegetables, such as romaine, tomatoes, peppers
Shredded low fat cheese (Optional)
Italian dressing to taste
salt and pepper to taste

To prepare the bulghur, put in a bowl and cover with boiling water. Allow to cool, and soak up water.

Prepare salad vegetables, toss with beans and bulghur. Dress with desired amount of Italian dressing. Sprinkle with cheese, salt and pepper, if desired.

(The beans and bulghur are complimentary proteins, and the salad is an easy filling light meal.)

[karen3000]

Chocolate Truffles
by Shake Off the Sugar

Surprisingly easy to make, this dark, rich confection is the perfect treat for true chocolate lovers. Feel free to adjust the level of sweetness to your own taste. If you prefer a creamier consistency, just add an extra 2 tablespoons of cream.


½ cup + 2 tablespoons heavy (whipping) cream
8 ounces unsweetened baker’s chocolate
1 ½ tablespoons butter
¼ - 1/3 cup agave syrup or nectar (fructose may be substituted)
½ teaspoon vanilla
½ cup pecans
½ cup dehydrated shredded coconut, unsweetened

Place the heavy cream in a heavy saucepan on your stove top’s lowest heat setting. Break the chocolate into smaller pieces and add to the cream. Add the butter, agave syrup (either light or dark syrup will work) and vanilla. Continue heating the mixture, stirring constantly, until the chocolate is melted and the mixture is smooth.

Place the mixture into an 8 inch square pan and chill in the refrigerator for about an hour or until the chocolate mixture is firm.

While the mixture is chilling, spread the pecans on a baking sheet and toast lightly under the broiler. Watch them carefully and remove the nuts as soon as they begin to brown. Place the nuts in a food processor or chopper and chop until finely minced. Set aside in a small bowl.

Place the coconut into a separate small bowl or dish.

When the chocolate mixture is firm, remove it from the refrigerator. Using a teaspoon, scoop walnut-sized portions of chocolate from the dish. Then, roll each scoop of chocolate into small bite-sized balls. Roll half of the balls in the chopped pecans and half in the coconut to coat. Store, covered in the refrigerator until ready to serve. Remove about an hour before serving for creamier consistency. Tastes best at room temperature.

Makes 32 truffles.

2 truffles:
13 g. fat; 8 g total carbs; 2 g. fiber; 2 g. protein

[Fillise]

Here is the black bean soup recipe--it is so easy, but so good!

1 tbl olive oil
1 sweet onion
2-3 cloves garlic
1 can black beans, rinsed and drained
1 can FF chicken broth
2 pkts dry chicken seasoning or 2 bullion cubes
1/4 tsp cayenne pepper
light sour creme

Saute garlic and onion in olive oil until translucent. Add broth, beans, seasoning and cayenne pepper. Simmer covered for 30 minutes. If desired, blend with a stick blender or in food processor to give soup a creamy consistency. Serve with a dollop of light sour cream, if desired. Enjoy.

This recipe makes about two full bowls of soup, but can be easily doubled or tripled if serving more people.

Susan

[YellowRose]

Pizza Muffins

Recipe By : Get the Sugar Out by Ann Louise Gittleman
Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Egg
1/2 Cup Tomato Sauce
1 Cup Buttermilk -- (I Used 1%)
3 3/4 Ounces Mozzarella Cheese -- Diced
1/4 Teaspoon Freshly Ground Pepper
1 Teaspoon Crushed Dry Oregano
1/4 Teaspoon Garlic Powder
1 1/2 Cups Whole Wheat Pastry Flour
3 Tablespoons Wheat Germ
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
12 Thin Slices Tomatoes
1 1/2 Ounces Mozzarella Cheese -- Grated

In a mixing bowl, blend together the egg, tomato sauce and buttermilk. Add the cheese and the
spices. In another bowl, mix together the pastry flour, wheat germ, baking powder and baking
soda. Preheat the oven to 400 degrees. Butter or oil 12 regular-size muffin cups. Combine the
two mixtures and mix until no flour is visible. Spoon the batter into the muffin cups and top each
muffin with a slice of tomato, cover with cheese. Bake for 20-25 minutes. Makes 12 muffins.

- - - - - - - - - - - - - - - - - -

NOTES : You can sprinkle with sesame seeds if desired. These freeze well.

Calories: 113, fat 3.25, sat fat 1.65, cholesterol 28, sodium 151, potassium 49, carb 14.4, fiber
1.93, sugar 1.42, protein 6.84.

[THE BIG ORANGE BABE]

Thought you all might like this one



CROCK POT EASY MOCK LASAGNA


1 small to mediumish head of cabbage shredded
1 lb. ground beef
1/2 lb Italian Sausage
1 onion, chopped
1 clove garlic, minced
12 oz Mozzarella cheese, shredded
1 12-oz carton cottage cheese
2 6-oz cans tomato paste (no sugar added or lowest carb count)
1/2 cup water
1/4 tsp salt
1/2 tsp pepper
1 1/2 tbs dried parsley
1 tsp basil


Quickly stir fry shredded cabbage in olive oil and some pepper and garlic
(I forgot what the cooking term carte blanche maybe?)
Just for a few minutes then drain.
Brown ground beef and sausage; drain.
Put in lightly greased Crock-Pot then add cabbage and all remaining ingredients.
Stir to mix thoroughly. cover, cook on low 7 to 9 hours
(high: 3 to 5 hours).
Makes 6 servings.


BOB

[THE BIG ORANGE BABE]

CROCKPOT VEGGIES



1 1/2 lb Roma tomatoes cut into wedges
1 C Radishes
1 lb red onions, cut wedges
1 C Cauliflower cut into wedges
1 lb zucchini, slice thick
2 celery sticks, slice thick
2 tsp garlic, minced
Salt and pepper
1/3 cup parsley, chopped
1 tsp mint, chopped
1/4 cup olive oil, extra-virgin


Divide tomatoes and place half on the bottom of the crock pot.
Layer remaining ingredients in order given.
Add remaining tomatoes.
Cover, and cook on LOW for 8 to 10 hours.
During cooking, if you are around, stir the vegetables carefully to redistribute them.
Serve hot or room temp.



BOB

[THE BIG ORANGE BABE]

Hot Macadamia Dip

1 8-oz. package cream cheese, softened
4-oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well.
Place in a baking dish and bake at 350 degrees for 15 minutes.
Serve warm with raw veggies or pork rinds for dippers!




BOB

[THE BIG ORANGE BABE]

Avocado Soup


1 tablespoon butter
1 scallion -- white bit chopped
1 1/2 cups chicken stock
1 avocado -- drizzled with lemon
1/2 cup heavy cream
salt and pepper -- to taste


Heat the butter in a skillet over medium heat.
Add the scallion and cook, stirring occasionally, for 2 minutes, or until translucent.
Add 1 cup of the stock, bring to a boil, then lower the heat and simmer for 3 minutes. Meanwhile, blend the avocado, cream, and remaining 1/2 cup stock in a blender until smooth.
Add the avocado mixture to the skillet and cook over medium heat, stirring occasionally, for 2 minutes, or until heated through.
Season with salt and pepper, and serve.
Simple and delicate, this creamy soup makes a sublime starter for *Rack of Lamb with Brussels Sprouts.


~~~~~~~~


Blue Cheese and Bacon Soup


2 tablespoons butter
1/2 leek -- the white half halved lengthwise, washed well & chopped
1 cup sliced mushrooms
1/2 cup cauliflower -- chopped
1 1/2 cups chicken stock
2 ounces blue cheese -- crumbled
6 strips bacon -- cooked and crumbled


Cheese soups are especially savory and this one is made even more delicious with the addition of the smoky flavor of bacon.


If you are not a fan of blue cheese, you can substitute an equal amount of grated cheddar.


Heat the butter in a large saucepan on medium heat until the foam subsides.
Add the leek, mushrooms and cauliflower.
Cover and cook, stirring often for 5 minutes.
Add the stock and and bring to the boil.
Lower the heat, cover and simmer for 10 minutes.
Transfer the mixture to a food proccesor.
Add the blue cheese and puree for 1 minute, or until smooth.
Serve immediately with the crumbed bacon on top.
About 2 cups, serves two.
Per serving: 14g Protein; 8g Carbohydrate;


~~~~~~~~~~~


Jewish Mother Chicken Soup


You need a big pack of chicken thighs, but you can use any parts or a whole chicken cut up, totalling about 4 lbs.


Put it in a big stock pot (mine holds 8 quarts) with a large onion that has been scored in quarters but not cut through.
Cover with water and bring to a boil.
If it gets gray scum on top, skim it.
Simmer for at least a couple hours, the longer the better.
About an hour and a half before serving, add a few carrots and celery ribs, cut into largish pieces (for easy picking-out if you don't want to eat them). Sometimes I use baby carrots and put in 18 of them for "Gold Soup"
Depending on how flavorful my chicken is, I sometimes add a Telma chicken bouillon cube or two.
I like the Telma brand because it seems less salty and more chicken-y than most.


~~~~~~~~~


Shrimp & Scallop Soup


1/2 pound scallops
1/2 pound salad shrimp
1 cup of heavy cream
1/2 stalk of celery, finely chopped
2 tablespoon butter
1/2 cup parmesan cheese, grated
1/2 shredded cheese of your choice
2 cups chicken broth
1 teaspoon onion powder
salt & pepper to taste


Saute celery in butter until tender.
Add all other ingredients and simmer for about 30 minutes.
That's the original recipe.


Optional: Add a smidgen of Old Bay Seasoning and dash of hot sauce, and
sprinkle a few chopped tomatoes and green onions on the top to make it pretty.


~~~~~~~~~~


Italian Wedding Soup


1 whole chicken, cut into pieces
1 onion whole
tips and leaves of 1 stalk of celery


Place In a pot and cover with cold water.
Add salt and pepper to taste.
Bring to a boil.
Reduce heat and simmer for 2 hours.
Add water as needed to keep chicken covered.
Remove chicken to a plate and cool.
Remove and discard veggies.
Add 1 bunch of chopped cilantro to the broth.
1/2 pound ground beef
1/3 cup parmesan cheese
Mix together and form itsy bitsy meatballs, about 1 tsp. size
Bring the broth back to a boil.
Add the meatballs and cook for 10 min.
Remove the meatballs to a bowl
Skim the broth of excess fat.
Add 1 package frozen chopped spinach
Remove the chicken from the bones, and return meat to the pot along with meatballs
Bring to a simmer
Beat together 2 eggs and 1/4 cup parmesan cheese
Stir this into the soup like egg drop soup
Simmer another 5-7 minutes
Serve sprinkled with parmesan cheese.


side note.....it is called Wedding soup because meat was a scarcity in ancient times, and was only made for special occasions like a wedding


~~~~~~~~~~


Beef and Cabbage Soup


1.5 pounds of hamburger
half a large onion, chopped
2 regular size cans of tomatoes, chopped with juice
2 cans of chicken broth
1 teaspoon of crushed red pepper
1-2 teaspoons of salt
lots of freshly ground pepper
3/4 head of cabbage, chopped


Brown the hamburger and chopped onion together....add the rest of the stuff
simmer until the cabbage is done to your liking


~~~~~~~~~~


Chinese Turkey Soup


1 pound of ground turkey, made into 1" meatballs....leave raw
6 cups of chicken broth
2 stalks of finely chopped celery
1 head of bok choy, sliced thin
5 slices of fresh ginger
2 T of soy sauce
1/2 to 1 teaspoon of chili oil


Bring everything but the turkey and the bok choy to a boil.
Add the turkey meatballs and simmer for 30 minutes.
Add the bok choy and simmer another 5 minutes.


thats it


NOTE: oh....do NOT use the all white meat turkey...it tastes as dry as dust in this soup.
Im going to try this same recipe with a wanton stuffing recipe i have which is a mixture of ground pork, shrimp, water chestnuts, and Chinese cabbage


~~~~~~~~~~


Tomato Cheddar Soup


3 whole fresh tomatoes
1 stalk celery, diced
3 C. chicken broth
2 minced scallions
1 C. heavy cream
1 t. dry basil
1/4 t. onion salt
1/4 t pepper
8 oz. shredded cheddar cheese


In food processor or chop by hand the tomatoes and celery till coarsely chopped.
Put in large pan and add broth and scallions.
Bring to boil over med. heat, then simmer, uncovered, for 20 mins.
Add cream.
Season with spices.
Add cheese and cook, stirring till cheese melts.
Serve right away.


~~~~~~~~~~~


Oven Barbecued Brisket

Needs to be made a day ahead

Sauce:
1/2 (10 oz. bottle) Worcestershire sauce
1/8 cup hot pepper sauce
4 Tbsp. (1/2 stick) butter
1 scant cup cider vinegar
1/2 Tbsp. ground black pepper
1 tsp. salt
1 tsp. red pepper flakes, optional
4 garlic cloves, pressed
1 large beef brisket, about 4 lbs.


Combine all the sauce ingredients in a saucepan over medium heat and bring to a boil.
Stir well, lower the heat, and simmer for 10 minutes, stirring frequently.
Let cool and refrigerate until ready to use.
The sauce will keep for several days.


The day before you plan to serve the brisket, rub it with additional salt and the garlic paste, put it in a foil lined roasting pan, and cover it generously with sauce.

Pull the foil up over the meat to make a tightly sealed package.
Let sit overnight in the refrigerator to develop flavor.


In the morning, let the brisket come to room temperature, about 2 hours. Preheat the oven to 325* F.
Roast the brisket, still in it's package, for 5 hours, then remove it from the oven.
Pull the foil down around the meat and return it to the oven to brown.
It should absorb most of the sauce and be perfectly done in another 1/2 hour.





~~~~~~~~~~




BOB

[THE BIG ORANGE BABE]

Baked Eggs


1 Tablespoon sweet butter (softened)
4 Tablespoons heavy cream
1 Tablespoon chopped fresh chives
4 eggs
2 ounces Gruyere or Swiss cheese, finely grated


Preheat oven to 350 degrees.
Grease 2 individual ovenproof gratin dishes with the softened butter.
Mix the cream with the chives and season with salt and pepper.
Break the eggs into each dish and top with cream mixture.
Sprinkle the cheese around the edge of the dishes and bake for 15 to 20 minutes.


When baked, brown the tops under the broiler for a minute.


~~~~~~~~~~

Baked Herbed Eggs with Fresh Veggies


1 dozen eggs
2 cups low-fat cottage cheese
2 Tablespoons mixed, chopped fresh herbs
Salt and pepper
1 cup shredded Jack or cheddar cheese
2 cups sliced fresh veggies (onions, peppers, plus other veggies of your choice such as zucchini, mushrooms, and broccoli)


Place vegetables in microwave-safe bowl.
Cover with plastic wrap and cook on high for 3 minutes.
Set aside.
Mix eggs, cottage cheese, herbs, salt, and pepper to taste in large bowl.
Pour half of mixture in greased 9 x 11-inch pan.
Top with well-drained vegetables and shredded cheese.
Pour remaining egg mixture over vegetables.


Bake at 350 degrees for 45 minutes to 1 hour.
Eggs should be set and top very lightly browned.
Serves: 8 to 12.


~~~~~~~~~~~


Egg in Bacon Basket

1 slice bacon
1 egg
Parmesan cheese


Prepare muffin tins with cooking spray.
Line tin with one slice of bacon to make circle.
Drop one large egg in middle.
Sprinkle with freshly grated Parmesan cheese.
Bake at 450 degrees for 8 to 10 minutes.


Attractive and very tasty!


BOB

[vesnoid]

I am posting this recipe on Debbie's request. It is soooo simple!

2 squares of BAKER's 100% chocolate
1/4 stick butter
Chopped Almonds
AGAVE
Muffin paper cups

Melt your chocolate in the microwave or water bath with butter. Make sure you are not handling it too long, because it will start crumbling or caking! Add AGAVE to taste. Perhaps about 1/4 cup, or more. When all ingredients are mixed together, add ALMONDS (or not, or your favorite nuts) until it looks pretty nutty, and chocolate serves to glue the nuts together.

Chocolate mixture will start hardening very quickly!
Spoon out what you think would be a good size bite, put it in the cup cake paper, and using the paper, shape it.

I was very clumsy with the shaping part, so I either made 4 sided or 3 sided little pyramids (quite pathetic looking!).

No matter how it looks, you know have a quick sweet bite ready in your FRIDGE!

Enjoy.

Vesna

[THE BIG ORANGE BABE]

I'm going to try this just to see what it tastes like. No comparison I'm sure, but it looks interesting.

Greek-Style Garbanzo Dip - Humous Recipe

15 1/2 oz Can garbanzo beans, drained -- & rinsed
6 tb Water
1/4 c Lemon juice
1 ts Garlic, minced
1 1/2 ts Olive oil
1/2 ts Lemon rind, grated
2 tb Parsley, chopped
3 tb Green onions, sliced
1/4 ts Oregano, dried


Blend beans, water, lemon juice & garlic in a food processor, until smooth. Transfer to a small bowl & stir in the rest of the ingredients. Cover & refrigerate until ready to serve. Use with pita bread pieces, artichokes.

BOB

[Toni48]

Chicken Quesadillas
Ingredients:

6 boneless chicken breasts
2 Tbs. oil
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. white pepper
2 garlic cloves, minced
12 wheat flour tortillas
12 oz. peppered Monterey Jack cheese, grated
1/2 cup fresh cilantro, chopped
Preparation:
Marinate the chicken for three hours in oil, cumin, salt, pepper and garlic. Place meat on hot grill until cooked thoroughly. Julienne the cooked chicken and divide into six portions.
Place six tortillas on the grill and top each with one ounce of cheese, one portion of chicken and two teaspoons of cilantro. Divide remaining cheese among the six tortillas, then top each with another tortilla and cook until cheese melts. Flip over, cook on other side, then cut into wedges.
Yield: 6 servings

[YellowRose]

Eggplant Parmigian

Recipe By : Sugar Busters for Kids
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Tomato Sauce
2 Tablespoons Olive Oil
1 Large Onion -- Chopped
2 Cloves Garlic -- Minced
2 Teaspoons Italian Seasonings
Fresh Herbs-Sage, Thyme, Parsley, Rosemary -- Optional
1 28 -Oz Can Crushed Tomatoes -- No Sugar Added
1 15- Oz Can Tomato Sauce -- No Sugar Added
Eggplant Layers
2 Medium Eggplant
1/2 Pound Provolone Cheese Slices
2/3 Cup Grated Parmesan Cheese
Salt And Pepper

To make the basic tomato sauce: In a medium skillet, sauté the onion and garlic in the olive oil until tender, about 6 minutes.Over medium heat, add the crushed tomatoes and tomato sauce, stirring to mix. Add the Italian seasoning and whatever fresh herbs you like while continuing to stir. Lower heat to a simmer. Simmer for 20 to 30 minutes, stirring frequently. This should make 5 cups of sauce.

Layering: Preheat oven to 350 degrees.

Peel eggplants (I personally leave the peel on.) and slice into 1/2 inch ovals. Rinse and drain eggplant slices. Salt and pepper eggplant and set aside.

Spray a 9X12 inch rectangular glass baking dish with cooking spray. Cover the bottom of the dish with 1 1/2 cups of the tomato sauce.
Place a layer of sliced eggplant over the sauce. Place single slices of provolone cheese over the eggplant and sprinkle with 1/2 of the Parmesan cheese. Cover with 1 1/2 cups of tomato sauce.

Add remaining eggplant slices and cover with additional provolone slices and Parmesan cheese. Top with remaining tomato sauce.

Cover dish with aluminum foil and bake for 30 to 45 minutes until eggplant is fork-tender. Uncover and continue to bake for 10 to 15 minutes to reduce the amount of liquid.

- - - - - - - - - - - - - - - - - -

[YellowRose]

Ratatouille

Recipe By : American WholeFoods Cuisine
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons Olive Oil (I use less)
1 Large Clove Garlic -- Chopped
1 Large Onion -- Sliced
2 Medium Eggplant, About 1 1/2 Pounds -- halved and sliced
2 Medium Bell Peppers -- Thin Strips (Optional)
3 Small Zucchini, About 1 Pound -- Cut Into Rounds
4 Medium Tomatoes -- halved and sliced
1 Teaspoon Salt
Pepper

Heat 3 tablespoons oil in a 15 inch skillet and saute garlic for 1 minute to soften. Layer vegetables in the order listed, sprinkling the layers with salt and a generous amount of pepper. Drizzle remaining 1 tablespoon oil on top. Cover pan and cook over low heat for 35 to 40 minutes until tender. Uncover and cook 10 minutes longer in order to evaporate some of the liquid. Serve warm, at room temperature or cold.

- - - - - - - - - - - - - - - - - -

NOTES : This dish reheats well and actually improves with time.

I use less olive oil and have been known to use canned tomatoes instead of the fresh. Also, since I don't care for bell peppers, I omit them and it is still a wonderful dish.

[YellowRose]

Breakfast Oatmeal


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Old Fashioned Oatmeal
1 Cup Applesauce, No sugar added
1/2 Cup Dried Fruit, Like Apricots (Cut into small pieces)

Put all ingredients in a bowl and mix. Let sit in the refrigerator for 24 hours. The oats will "cook" in the applesauce. Serve cold with milk or this can be heated in the microwave if you prefer it warm. Also it is good with a few almonds sprinkled on top just before serving.

- - - - - - - - - - - - - - - - - -

[Zanne]

From the Fannie Farmer Cookbook

2 cups cooked or canned chickpeas
2 cloves garlic, minced
3 tablespoons oil
1 tablespoon vinegar
1/4 teaspoon chili powder
salt to taste
freshly ground pepper to taste
4 large radishes, sliced
3 tablespoons chopped fresh parsley
3-4 leaves fresh basil chopped, or 1/ teaspoon dried

Drain chickpeas, reserving 1 tablespoon of their liquid. Add liquid to the garlic, oil, vinegar, chili powder, salt and pepper, and stir to blend. Pour over the chickpeas, toss with the radishes and sprinkle parsley and basil over top.

Chickpea Salad with sausage Add 1/2 cup sliced sausage (salami, pepperoni, or cooked sausage), 1/2 cup pimento, and toss

Chickpea salad with tuna Add 1 can drained tuna fish, a dozen black olives, halved and toss.

Notes: I use red wine vinegar. I don't put in the radishes and only sometimes the parsley. I even forgot the basil the other night and it was good. I have not tried the variations.

[Ellen]

In a saucepan heat to boiling:

1 cup water
3/4 agave
1 stick butter

Cool slightly, add:

2 cups oat flour (oatmeal blended in food processor or blender)
1/2 cup ww pastry flour
1 T baking powder
1/2 t baking soda
1 t salt
1 1/2 t cinnamon
(mix these together in a bowl then add to warm mixture)

Add:
2 eggs well beaten
1/2 cup buttermilk
1 t maple flavoring (optional)

You can also add 1 cup of fruit, such as chopped apples, or berries.

Spread in a 13x9 greased pan, bake at 375 for 30 to 40 minutes. Tasty as is, or you can top with whipped cream, or cream cheese icing.

[Ellen]

This is an adaption of Oprah Winfrey oven fried chicken:


6 boneless chicken breasts
1 1/2 cups of ww pastry flour
1/2 cup ww bread crumbs
1 t salt
1/2 t ground black pepper
1 t dry basil
1 t sage
1/2 t cayenne pepper (opt)
1/2 t garlic powder
buttermilk
1/2 cup plain yogurt
cooking spray

Preheat oven to 400 degrees. Mix all dry ingredients in a large ziplock bag. Spray a heavy cookie sheet with sides (jelly roll pan) with cooking spray. Recoat with a heavy layer of cooking spray. Make sure the chicken is very cold, or even partially frozen. Mix yogurt with about a cup of buttermilk. Dip the chicken in the buttermilk mixture, then drop one at a time into the zip lock bag, and shake. Remove from bag, and place on prepared cookie sheet. Repeat until all chicken is coated. Spray chicken with cooking spray, and bake for 30 minutes. Respray chicken, and carefully turn, so as not to knock off the breading. Spray again. Bake an additional 30 minutes, or until done.

When done properly, this recipe really tastes like fried chicken, only without the fat. The trick is getting the coating on heavy enough, and keeping the chicken well sprayed with the cooking spray to keep it from sticking, and making sure the oven is hot enough.

[Ellen]

For two servings:

3 eggs
3egg whites
1-2 cup bean sprouts
1/2 cup thin sliced celery
1 small onion chopped

You can also add cooked shrimp, chicken or beef.

Sauce:

2 cups water or chicken broth
bouillion or stock mix if using water
1 t soy sauce
1/2 t splenda
2 T ww pastry flour
(can use guar gum)

Heat water or broth, add rest of ingredients, heat to boiling. (can be done in microwave) Set aside.

Mix eggs, whites, sprouts, celery and onions and any other meats desired, in a large bowl. In a small frying pan or wok, heat a little peanut oil until very hot. Ladle in some of the egg mixture. Cook until starting to set on edges, turn and continue to cook until done. Remove from pan, and keep warm. Continue cooking until all egg mixture is used. Serve with warm sauce.

[Ellen]

Trim a head of cauliflower by coring out the bottom, removing leaves and washing well. Put in a covered casserole dish, core side down, with a few tablespoons of water, and microwave on high, turning dish often, for about 6 to 8 minutes. (or to desired degree of doneness)

Mix 1/3 cup of light mayo, 1/2 t dry mustard, 1/2 t dry minced onion in a small bowl.

Spread mayo mix over top of cooked cauliflower, then lay slices of colby or cheddar cheese over the mayo mix. Return to the microwave, uncovered, for about 1 minute to melt cheese. Slice into wedges, and serve.

My kids call this monkey brain cauliflower. They all love it. Sometimes for five of us, I have to make two!

[YellowRose]

Vincent's Coleslaw-Lower Fat Version
Recipe By : Lyn Perkins
Serving Size : 4

-------- ------------ --------------------------------
1/4 Cup Apple Cider Vinegar
1 Teaspoon Salt
1/4 Cup Low Fat Mayonnaise
1 Tablespoon Vegetable Oil
1/2 Teaspoon Garlic -- minced
2 Cups Cabbage -- shredded

Combine apple cider vinegar, salt and lowfat mayonnaise. Use a wire whip to combine. Slowly
add vegetable oil while wisking. Continue whipping until creamy. Add garlic. Store in a glass
container until about one hour before meal, then pour over shredded cabbage.

- - - - - - - - - - - - - - - - - -

[SolShine]

SAVORY BEEF SANDWICHES

1 Tbsp dried minced onions
2 tsp salt
2 tsp garlic powder
2 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp caraway seeds
1 tsp dried marjoram
1 tsp celery seed
1/4 tsp cayenne pepper (I use more)
1 Boneless Chuck Road (3 to 4 lbs) halved
8-10 SGWW Sandwich Rolls, split

Combine seasonings; rub over roast. Place in a slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with fork. Serve over rolls. Yeild 8-10 servings

NOTE: No liquid is added to the slow cooker. The moisture comes from the roast.

[SolShine]

APPLESAUCE BRAN MUFFINS

1 Cup SGWW Flour
1/4 Cup All Purpose Flour
1 Cup Unprocessed Bran
1/2 Cup Agave (or Splenda)
1 Tbsp baking powder
3/4 tsp ground cinnamon
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup skim milk
1/4 cup vegetable oil
1 egg beaten

Heat oven to 375 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

In large bowl, combine flour, bran, baking powder, cinnamon and salt (and Splenda if using it); mix well.

In medium bowl combine Agave, applesauce, milk, oil and egg; blend well.

Add all at once to dry ingredients; mix just until dry ingredients are moistened (Do not overmix).

Fill muffin cups about 2/3 full. Bake 12-18 minutes or until golden brown and wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Variation: add 1 cup fresh or frozen (do not thaw) blueberries to batter.

[SolShine]

SPINACH ARTICHOKE DIP

1 package frozen chopped spinach
1 can artichoke hearts
1 8oz. Package cream cheese
1/2 cup butter
1/4 cup half & half (cream)
1 can sliced water chestnuts (chopped)
salt & pepper to taste

Cook spinach according to directions and drain well, pushing a wooden spoon against the colander to remove as much water as possible. Drain artichokes and slice. Melt the cream cheese, in a medium saucepan with the butter and half & half. Add the spinach and chopped water chestnuts and mix well. Salt & pepper to taste. Cook on low heat 10-15 min.