SUGAR BUSTERS RECIPE BOARD NOVEMBER 2000

[Debelli]

This is the SUGAR BUSTERS RECIPE BOARD FOR NOVEMBER 2000. If you would like to view the recipes from SEPTEMBER 2000, please click on the link below:

http://www.3fatchicks.com/ubb//Forum55/HTML/000040.html

[BIGORANGEBABEATWORK]

For those of you who only read the recipes and not the forum, I'll explain about the trout...Steelhead is the same consistancy as salmon, and tastes almost identical except it has a much milder flavor...TRY IT YOU'LL LIKE IT!!!!

GRILLED STEELHEAD TROUT
1.5 lb trout
olive oil
cajun spices preheat grill
garlic
salt & pepper
oriental five spice powder

Rub olive oil generously over both sides of
fish. add spices to fleshy side of fish.
Sear flesh side down then turn over and cook
skin side down no more than 10 minutes.
UM UM GOOD!!!!



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[Debelli]

Rissa's Whole Wheat Bread Stuffing

Who says stuffing has to be illegal!

Ingredients:

1 stick of butter or margarine
1 cup of celery, chopped
1 bunch of green onions, finely chopped
2 large portabella mushroom caps, cut into large pieces
1 loaf of fresh whole wheat bread, cut into cubes
1/4 cup of parsley leaves (or 1 cup fresh parsley)
1 teaspoon of sage leaves
1 teaspoon of salt
1/2 teaspoon of rubbed thyme (or 1 tablespoon of fresh thyme)
1/2 teaspoon of pepper

Preparation:

Melt butter or margarine in a large frying pan or Dutch oven. Add celery, onion and mushrooms. Cook until all elements are tender. Remove from heat.

In a separate dish (a large corning ware casserole dish is ideal) mix bread cubes, and spices.

Spoon the celery, onion and mushroom mixture into the casserole dish. Turning all ingredients gently to mix thoroughly.

Place stuffing into the same oven as the turkey and cook for between 30 and 45 minutes. I personally leave the glass lid on the casserole until the last fifteen minutes, because I like moist stuffing with a crispy top. Let it cool for about the same amount of time as the turkey before serving

NOTES: This can be used inside of the bird. If you do stuff, make sure the interior of the turkey reaches at least 165 to 170 degrees and remove the stuffing immediately from the cooked bird, otherwise you may have to contend with bacteria. :eek:

[THE BIG ORANGE BABE]

TRIPLE LAYERED JELLO

2 small or 1 large box sugarfree jello
2 cups hot water
4 oz cream cheese, softened
2 cups cold water
4 to 6 tbs whipping cream

Pour the contents of the jello boxes into a glass dish. Pour the hott water into the dish and stir to dissolve. Add the cream chesse and beat with a mixer until the cheese is completely mixed in. The mixture will be frothy. Stir in the cold water. Whip the cream until stiff. Gently whisk the whipped cream into the jello mixture. Cover and refrigerate until firm. The mixture will separate into three layers: clear jello on the bottom, flavored cream cheese in the middle, and flavored whipped cream on top.
Serves 8 :D :D :D :D :D :D

This comes from my SUGARFREE QUICK & EASY cookbook by Deanie Comeaux Bahan

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I'M NOT FAT....JUST FLUFFY! DON'T JUDGE ME TILL YOU'VE WALKED A MILE IN MY SHOES!!!!

[Alihikes]

DebEd:
Don't laugh, but I actually had SB legal (mostly) apple pie last weekend that someone brought to a potluck. It was a purchased frozen pie, made by Mother Natures, purchased at Wild Oats. Made with whole wheat flour, sweetened only with fruit juice. The only illegal thing about it is that it is thickened with some corn starch. But it was the best purchased apple pie I've ever had -- just like homemade. It will be on my Thanksgiving table.

Okay, on to my recipe, which was my potluck contribution:

Asparagus Salad

1 1/2 pounds asparagus, tough ends removed, sliced on the diagonal in 1-2" slices
1/2 onion, sliced thin

Dressing: 1/4 c fresh squeezed lemon
1/4 c olive oil

Simmer vegetables for 5-6 minutes, then remove from heat, drain, toss with dressing and refrigerate. Before serving, add:

1/2 c fresh grated parmesan cheese
1 c grape tomatos (or sliced cherry tomatos)
1/4 c pine nuts

[thinagin]

This is the squash that my DH made last night. I'm not going to give amounts, because it's all to taste.

Joe's Butternut Squash

Butternut Squash, slice lengthwise, seeds removed
Butter
Nutmeg
Salt
Cinnamon

Place the squash cut side down on a pan with a little water (about 1/4 inch). Place in 350 oven. Bake for 30 minutes. Turn squash over and bake another 30 minutes or until tender.

Scoop out squash meat. Add butter and spices and mash to smooth consistency.

[Chrissie]

Recipe from the Oct 24 Woman's World

Cherry Baked Apple

1/2 cup dried cherries
2 Tbs. chopped walnuts
1/2 tsp ground cinnamon, divided
4 medium apples, such as Granny Smith, about 2 lbs, cored
3/4 cup diet cherry soda
2 tsp. butter (actually called for lite margarine, I don't use margarine)

Preheat oven to 375 degrees F. In small bowl combine cherries, walnuts and 1/4 ts[ cinnamon. Place apples in baking dish. Fill center of apples with cherry-walnut mixture. Pour cherry soda over apples. Dot each apple with 1 tsp butter. Sprinkle with remaining 1/4 cinnamon. Bake until apples are tender, about 45 m inutes. Serve with sauce from bottom of baking dish.

Makes 4 servings. Per serving: 164 cals; 2 g protein; 4 g fat; 0 g chol; 34 g carb; 27 mg sodium; 5 g fiber; 19 g sugar.

[Chrissie]

Swiss Cheese Pasta

8 oz. whole wheat penne pasta
2 cups broccoli florets (1 12 oz head of broccoli trimmed)
3/4 cup fat-free milk, divided
2 tsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 clove garlic, minced
3/4 cup shredded reduced fat Swiss cheese, divided
2 Tbs. grated Parmesan cheese, divided
1/4 cup reduced fat sour cream
2 Tbs. chopped fresh parsley

Prepare pasta according to package directions, adding broccoli during last 2 minutes of cooking time. Drain and reserve. Preheat oven to 400 degrees F. Coat 2 qt. casserole dish with nonstick cooking spray. In small bowl, stir together 2 Tbs. milk, cornstarch, salt, papper and nutmeg; reserve. Coat nonstick skillet with cooking spray. Place over low heat; cook garlic until soft, 1 minute. Add remaining milk to skillet. Increase heat to high; bring to boil. Stir in reserved milk mixture; cook, stirring, until thickened 30 seconds. Stir in 1/2 cup Swiss cheese and 1 Tbs.Parmesan cheese until melted. Remove from heat. Stir in sour cream and parsley. In prepared casserole dish toss pasta, broccoli and sauce until combined. Sprinke with remaining Swiss and Parmesan. Bake until heated through and cheese is melted 15 minutes.

Makes 4 servings. Per serving: 338 cals; 19 g protein; 7 g fat; 20 mg col; 50 g carb; 422 mg sodium; 3 g fiber 5 g sugar

[Chrissie]

Chicken Marsala

1/3 cup egg substitute
3 Tbs. fat free milk
2/3 cup all-purpose flou(we should substitute whole wheat flour)
1 tsp salt, divided
1/2 tsp pepper, divided
1 lb boneless skinless chicken breast cutlets (about 6)
3 Tbs lite margarine (again I'd use butter)
1 Tbs olive oil
1 onion thinly sliced
2 red and/or green bell peppers, sliced
1 pkg. (10 oz.) mushrooms, sliced
1 clove garlic, minced
1 tsp dried thyme
1 cup Marsala wine
1 pkg (1/2oz) low sodium chicken bouillon granules
1 Tbs lemon juice

Preheat oven to 350. In small bowl, combine egg substitute and milk. In another small bowl, combine flour, 1/2 tsp salt and 1/4 tsp pepper. Dip cutlets into egg then flour mixture; set aside. In large skillet, heat butter and oil over meduim heat. Add chicken, in batches, cooking just until golden brown, 2-3 minutes per side. Remove; set aside.To same skillet add onion; cook until softened, 5 minutes. Add peppers, mushrooms, garlic and thyme; cook until crisp-tender, 5-8 minutes. Place vegetable mixture in 8x11" baking dish. Top with chicken. To skillet, add wine, bouillon, lemon juice and remaining salt and pepper. Increase heat to high; boil until reduced by half, about 10 minutes. Pour over chicken and vegetables. Bake until hot, 20 minutes.

Makes 4 servings. Per serving: 358 cals.; 34 g protein;10 g fat;66 mg chol; 31 g carb; 806 mg sodium; 4 g fiber; 5 g sugar.

[This message has been edited by Chrissie (edited 11-04-2000).]

[Chrissie]

Mini Eclairs

1 pkg (7 oz) hard ladyfingers (24 cookies)
1 pkg (1oz) fatfree, sugar free instant vanilla pudding mix
2 1/4 cups fat free milk, divided
1/2 cup nondairy whipped topping
1 pkg (1.4 oz) fatfree, sugar free instant chocolate pudding mix

Using spoon, hollow centers of ladyfingers, leaving 1/4" bottoms and sides, reserving crumbs. Prepare vanilla pudding mix according to package directions using 1 cup milk. Fold in whipped topping. Place in pastry bag fitted with large star tip. Place 1 ladyfinger, hollowed-side up, on serving platter. Pipe with about 2 Tbs vanilla pudding. Repeat for 11 more ladyfingers. Prepare chocolate pudding mix according to package directions using 1 1/4 cups milk. Spread non-hollowed sides of remaining ladyfingers with about 2 Tbs chocolate pudding. Place over cream-filled ladyfingers. Using fine writing tip, pipe decorative "S" shape with remaining vanills pudding o top of cholate-frosted ladyfingers.

Makes 12 eclairs. Per eclair: 88 calories; 3 g protein; 2 g fat; 48 mg chol; 15 g carb; 239 mg sodium; 0 g fiber, 2 g sugar.

[Chrissie]

Chocolate Truffles

1 1/4 cup grahamcracker crumbs
1/2 cup fat free evaporated milk
1/2 cup old-fashioned oats
3 Tbs unsweetened cocoa powder, divided
7 packets artificial sweetener, such as Equal (2 tsp)
1 pkg (2.8 oz) fat free, sugar free hot chocolate mix

In a small bowl combine graham cracker crumbs, evaporated milk, oats, 2 Tbs cocoa powder and sweetener into small bowl. Place hot chocolate mix and remaining cocoa powder into small bowl. With damp hands, roll graham cracker crumb mixture into 1" balls; toss balls in hot chocolate mixture to coat.

Makes 12 truffles. Per truffle: 98 cals; 3 g protein; 3 g fat; 0 g chol; 16 g acarbs; 80 mg sodium; 2 g fiber; 3 g sugar.

[Chrissie]

Tasty meatloaf

1 box (10 oz) chopped spinach, thawed
1 lb lean ground beef
1 lb ground turkey breast
1 large onion, finely chopped
2 carrots,grated (we can probably omit)
1 1/4 cups seasoned dry breadcrumbs (WW)
3/4 cup ketchup, divided
1/2 cup applesauce, divided
1/4 egg substitute
1/4 prepared mustard
1 tsp minced garlic

Prewheat oven to 375. Coat 9x5" loaf pan with nonstick cooking spray. With your hands, squeeze spinach dry. In large bowl combine ground beef, ground turkey, onion, carrot, breadcrumbs, 1/2 cup ketchup, 1/4 cup applesauce, egg substitute, mustard, and garlic. Fill loaf pan with mixture. Combine remaining ketchup and applesauce. Spoon over top of meatloaf. Bake until meat thermometer inserted into center of meatloaf registers 180 degrees F, about 2 hours.

Makes 8 servings. Per serving: 361 cals; 26 g protein; 17 g fat; 84 mg chol; 25 g carbs; 1064 mg sodium; 3 g fiber, 8 g sugar.

[Chrissie]

All the above recipes submitted by me were in the Oct 24 Woman's World.

[CalamityJane]

RE: the Peanut Butter Pie recipe

I've tried to make the yogurt cheese before, but it didn't quite work out. What is your method?

[Debelli]

YOGURT CHEESE

This is easy to make. You can use it as a substitution for sour cream and cream cheese.

Use any NATURAL YOGURT, that does NOT contain gelatin. Gelatin holds the whey in the yogurt and does not allow it to drain off.

Place yogurt into a yogurt drainer (funnel with a fine mesh), cheese cloth tied into a bag and allowed to drain overnight suspended over the kitchen sink, or a strainer lined with a coffee filter sitting over a bowl.

Allow to drain anywhere from 2 - 24 hours, if you want to use as a sour cream, maybe around 2-4 hours, or until desire creaminess is achieved, or for cheese, at least 24 hours, but personally, I let mine go for longer sometimes.

A 32oz container will yield approx. 2 cups yogurt cheese.

You can use fat free yogurt, but I prefer the low fat instead. Recipes using lowfat vanilla yogurt can be adapted to nonfat plain yogurt by adding sweetner and vanilla to taste.

Also, I like to use STONEYFIELD FARMS or AXELROD LF yogurt.

[Debelli]

Another recipe for the upcoming holidays!

CRANBERRY SAUCE

2 cups cranberries
1/2 cup apple juice
1/2 cup agave nectar or sweetner to taste
1tsp grated or minced orange rind

Combine cranberries, applie juice and agave in a saucepan and simmer for 5 minutes until berries pop. Remove from heat and stir in rind. Cool to room temperature, then chill in a covered container.

NOTES: Original recipe called for 1/2 cup honey. I would think if you use a sweetner that isn't heat stable, you could stir it in after you remove it from the stove to cool.

[Rosalie]

Zucchini Pie

4 c. thinly sliced zucchini
1 c. chopped onion
1/4 c. olive oil
1/2 tsp. garlic salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
2 c. grated cheese - any type
1 tbsp. Dijon mustard.

Saute zucchini and onion in oil in pan with oven-proof handle. Stir in seasonings. In mixing bowl, stir together eggs, cheese and Dijon mustard. Combine egg mixture with vegetable mixture, being sure everything is evenly mixed.

Bake in pre-heated 375 degree oven for 18-20 minutes. Let stand 10 minutes before serving. Makes 4 main dish servings.

This recipe was copied from an online low carb cookbook - but I can't remember which one. We had this for supper last night with chicken vegetable soup and a side salad. Was very good.

Marie.


[This message has been edited by Rosalie (edited 11-09-2000).]

[Rosalie]

Orange Apricot Bread

1 large orange – unpeeled
3/4 cup boiling water
1 egg
1/4 cup vegetable oil
2 cups SGWW pastry flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup chopped apricots
1/2 cup chopped nuts
1/2 cup fructose or other sweetener of choice.

Cut orange in pieces, remove seeds. Combine in electric blender with boiling water. Blend until almost smooth. (Or orange may be put through food chopper, then add water). Add egg and oil; blend a few seconds. Combine remaining ingredients. Add orange mixture and stir just until well blended. Pour into greased 9” x 5” loaf pan. Bake in 350 degree oven for about 50 minutes.

This is a recipe I found in a magazine several years ago. I thought it was lost for good but I came across it yesterday while looking for something else. I used to make it successfully using whole wheat flour but not stone ground. I have adjusted the recipe to make it SB legal. The recipe called for raisins, so I substituted dried apricots. I don’t know of any other dried fruit that is low g.i. except maybe cherries if they are available without sugar added.

I would like to try it again but as I am the only one in the family that would be eating it that is not a very good idea. (I may try it at Christmas time). If anyone tries it I would be interested to know how it turns out.

Marie.

[gloryb]

CHICKEN SALAD :) very good!!

l pk frozen chicken brest thaw
(cook with johnnie seasoning)
cube the chicken and place in a oblong pan
add: 1 to 2cups red seedless grapes
1\2 can cashews mix with lowfat may
spread evenly in dish then sprinkle remaining can of cashew over too when you ready to serve (otherwise the cashews get to soft if refrigerated.) enjoy this is good.

[cynsea]

Tonight I made one of my favorite dishes...the sb way...and it was delicious! Here it goes. Kinda lengthy...

Chicken Parmesean & homemade sauce

2 boneless skinnless chicken breasts thawed
1 egg beatten
6 triscuits...mashed up
mozarella chz
parmesean cheese


spaghetti sauce (my attempt to sauce :) )

1 6oz can tomatoe paste
12 oz water ( I used the paste can)
3 cans crushed tomatoes
1 can tomatoe sauce (small can)
2 tsp splenda
1 tsp salt
1 tsp pepper
2 tbsp oregano
2 tbsp basil
1 large onion chopped
1 pinch red crushed pepper
2 tbsp italian seasoning.

Mix everyting together in crock pot and let cook for 3 to 3 1-2 hrs


preheat oven to 375'. take chicken breasts and coat in egg..then coat in triscuits. Place in pyrex and cook for 20 min..turn over...and cook 20 more min. Spoon spaghetti sauce over each breast. Take mozarella cheese...I used a handfull...and place on each breast, then sprinkle parmesean cheese on top...cook until cheese melts.

I had this on top of ww pasta. The chicken was great...the pasta I have to get used too :)

Hope you enjoy

[gloryb]

Is there anyone out there that has a recipe for WholeWheat crust for pumpkin pie? I have the pie recipe but not the crust>

[Debelli]

From AMERICAN WHOLEFOODS

Standard Pastry

A good all-round dough that is easy to assemble and makes a flavorful, crunchy crust. This basic recipe provides enough pastry for several baking projects.

3 1/2 cups WW flour
1/2 tsp salt
1/8 tsp baking soda
1/2 cup butter
1/4 cup oil
1/2 Tbl honey (use agave nectar)
1/4 cup lemon juice
1/3 to 1/2 water

Combine flour, salt and baking soda in a large bowl.

Combine butter, oil, and honey in a processor fitted with a plastic blade or a blender and whip to the consistency of soft margarine.

Cut whipped shortening into flour mixture until evenly dispersed into tiny balls.

Add lemon juice and water as needed, until dough holds together in a ball. Roll for immediate use, or chill for future use.

Makes pastry for 3 9" shells

NOTE: For use within a week, keep tightly wrapped in the fridge and roll as needed. For longer storage (up to 3 months), shape wrap and freeze. For an extra flaky crust, add 1 tsp baking powder to the dry ingredients.

MY NOTE: Sub. honey with agave nectar if you have it.


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FROM ABOUT COOKS SITE

Low GI Pie Crust: Special K

Use this pie crust in place of graham cracker crusts. Fill it with puddings, gelatin desserts, or sugar free ice cream.


3 cups Special K cereal (for 1 1/2 cups crumbs)
1/2 teaspoon cinnamon
2 tablespoons fructose
4 tablespoons butter, melted

Preheat oven to 350 degrees.

Place the cereal in a plastic bag and seal. Use a rolling pin to crush the cereal into crumbs, turning and shaking the bag frequently to make a consistent crumb. You will have 1 1/2 cups of crumbs.

Pour crumbs into a medium bowl stir in cinnamon and fructose. Pour in melted butter and stir with a fork until well blended and evenly distributed.

Press the crumb mixture into pie dish. It will not stick as well as a traditional graham cracker crust, just press gently. It will firm up after baking.

Bake for 5 to 7 minutes, until set. Cool slightly, then fill as desired.

*****************
Low GI Sweet Potato Pie

Although pumpkin and squash have a high GI value, sweet potatoes are acceptable. This is a great dessert for the low GI holiday table.


1 whole wheat pie crust, unbaked
3 eggs
1/2 cup fructose
1/4 melted butter
1/3 cup milk or cream
1/2 teaspoon grated orange rind
1 teaspoon brandy extract
1 teaspoon ground cinnamon
2 1/2 cups mashed and sieved sweet potatoes (about 2 - 3)

Preheat oven to 400 degrees.

In a large bowl, beat eggs and fructose. Add butter, milk, and seasonings and blend well. Blend in sweet potatoes. Pour mixture into unbaked pie shell.

Bake in preheated oven for 10 minutes. Reduce oven temperature to 375 and bake an additional 40 minutes, until pie is golden and set.

Yield: 1 pie

An original recipe by Lynn Nelson

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Whole Wheat Pie Crust

A low GI pie crust from The Fanny Farmer Baking Cookbook.


1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons cold water

Mix the flour, baking powder and salt in a bowl. Drop in the shortening and using a pastry blender, two knives or your fingertips, work the shortening into the flour until it resembles coarse brown bread crumbs; there will be irregular bits and pieces but all the flour should be "touched" by the fat, while the mixture should remain light and dry. Sprinkle on the water, a tablespoon at a time, stirring well with a fork after each addition and adding the third tablespoon of water by droplets. Depending on the amount of moisture in the flour, you might need to add a little more or a little less. Add enough water so that the dough holds together easily and can be rolled out.

Shape the dough into a cake about 1 inch thick and 3 inches in diameter, and place it on a lightly whole-wheat-floured surface. Sprinkle the top of the dough with a little more flour and begin to roll lightly in all directions. Lift and turn the dough often and flour it sparingly if it sticks. Roll the dough until it is about 1/8 inch thick and at least 2 inches larger than an inverted 8 inch pie pan. Place the dough in the pan, then trim and crimp the edges.

Fill the pie with the desired filling and bake according the recipe's directions.

To bake the pie unfilled:
Preheat the oven to 425 degrees.

Prick the bottom and sides with a fork at 1/2 inch intervals and press a 12 inch square of heavy-duty aluminum foil snugly into the pie shell. Bake for 8 minutes. Remove the foil and bake for another 2 minutes if you want a partially baked shell. If you want a fully baked shell, bake for 6 to 8 minutes after removing the foil, or until the crimped edge is beginning to brown and the bottom seems dry and crisp. Check the shell once or twice during baking and if it begins to swell, prick it gently with the tines of a fork.

Yield: 1 8 inch pie shell.




[This message has been edited by Debelli (edited 02-15-2001).]

[Debelli]

I found this recipe on some rice board, thought it sounded delicious and a good substitute for the traditional bread stuffing recipes for the holiday.


Almond Brown Rice Stuffing
Ingredients

1/2 cup slivered almonds
3 tablespoons butter or margarine
1 medium tart red apple, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground white pepper
3 cups cooked brown rice (cooked in chicken broth)
Directions

Cook almonds in butter in large skillet over medium-high heat until golden brown. Add apple, onion, celery, poultry seasoning, thyme and pepper; continue to cook until vegetables are tender crisp. Stir in rice; cook until thoroughly heated. Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees 25 to 30 minutes.

Microwave Oven Instructions

Combine almonds and margarine in 2- to 3-quart microproof baking dish. Cook on HIGH 2 to 3 minutes or until browned. Add apples, onion, celery, poultry seasoning, thyme and pepper. Cover with wax paper and cook on HIGH 2 minutes. Stir in rice; cook on HIGH 2 to 3 minutes, stirring after 1-1/2 minutes, or until thoroughly heated. Serve as directed above.

Makes 6 servings.

Nutrition

Each serving provides 257 calories, 7 grams protein, 13 grams fat, 30 grams carbohydrate, 4 grams dietary fiber, 16 milligrams cholesterol and 333 milligrams sodium.

[Frog Lover]

Okay, this is the 3rd time that I've posted this recipe because I'm still getting the hang of this forum. :confused:

Hey Ya'll! I've been out of town and have missed the site!
Here is a recipe that I think is SB legal. Please remember that I am new and may not be getting the big picture, so if I'm off on the legality of the ingredient list, please let me know.

This recipe comes from a cook book that I l-o-v-e and believe to have numerous SB style recipes!

I confess that I have never made this, but I've liked everything I've cooked that is in this book and it designed to be quick & easy.

CHINESE HAMBURGER

1 lb ground turkey breast
1 can low-fat Cream of Chicken Soup
2 stalks celery chopped
2 T dried onion
3 T soy sauce
7oz can of water chestnuts
1 3oz can crisp Chinese Noodles
2 C Instant Brown Rice
2 1/2 C water
(You may want to sub the instant brown rice for the regular type of brown rice. I don't know if the instant is SB legal.)

Cook ground meat with S&P to taste. In 13x9 casserole dish, mix all ingredients together except noodles. Bake covered at 350 for 30 minutes. Add noodles and bake uncovered 15 minutes more. Serve with soy sauce to taste.

Variations: Add any Chinese veggies: pea pods, bamboo shoots, bean sprouts

Serves 8

Per Serving: Fat 4.5g, Fiber 1.5g, Sugar 0!!!, Calories 230.

ENJOY ;)



[This message has been edited by Frog Lover (edited 11-16-2000).]

[Rosalie]

I found this recipe while I was surfing to-day. I made it for supper and it turned out very well. The rice crust was really good.

Rice Crust Spinach Quiche

1 1/2 cups cooked brown rice
1 cup shredded Swiss cheese
5 eggs
1/2 tsp curry powder
3/4 cup evaporated milk 2% m.f.
1 pkg 10 oz frozen chopped spinach, thawed and well drained
1/2 cup sliced fresh mushrooms
2 tbsp chopped green onions
1/2 tsp garlic powder
1/4 tsp ground pepper

Combine rice, 1/2 cup cheese, I egg and curry powder. Press on the bottom and up the sides of a 9 inch oven-proof pie plate. Bake in a 350 degree oven for 5 minutes. Meanwhile, beat together remaining 4 eggs and milk. Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup cheese. Pour into pre-baked crust. Bake for 30 minutes or until a knife inserted near the centre comes out clean. Let stand for 5 minutes before serving.

N.B. I substituted 18% cream for the evaporated milk but I would think that any kind of cream or milk would be suitable.



[This message has been edited by Rosalie (edited 11-21-2000).]

[thinagin]

I'll be out of touch Thursday. :rooleyes: So here's this week's recipes from me.

La Cocina Chili Colorado con Carne -- Taos, New Mexico. Taos Recipes
2 1/2 lbs. ground beef
2 tsp. salt
1/2 Tbsp. garlic powder
1/2 Tbsp. cumin
1/2 Tbsp. caraway seeds
6 Tbsp. red chili powder
6 Tbsp. paprika
1 C. water
1/4 C. tomato sauce

In a large skillet place the meat and saute it on medium heat until it is done. Drain off the fat. Add the salt, garlic powder, cumin, caraway seeds, red chili powder, and paprika. mix everything together well. Add in the water and tomato sauce. Mix them in well. Simmer the ingredients for 15 minutes.

Please note the quantity of the chili powder is 6 tablespoons, if you prefer less, please use less.

Baba Ganoush -- Sno-Isle Co-op
1½ lb Globe eggplant
3 T lemon juice
1 t salt
2 t minced garlic
3 T tahini (or sub with yogurt or sour cream
1/4 c chopped parsley
1/2 c toasted pine nuts
2 T olive oil

Preheat oven to 400. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove form oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nut. Before serving, drizzle with the olive oil. Serve as a dip with chips or triangles of pita bread.

[thinagin]

Here's a bunch of recipes, including two we did this Thanksgiving: Joe's Dressing and my adaptation of the Frigal Gourmet's Cranberry Relish.

Joe's Dressing
This recipe makes a lot, but you'll probably want a lot. No particular brands required, this is just what I used:

2 boxes couscous ~ 10oz box, Casbah organic 100% duram wheat. Each box makes 5 cups, so you'll get 10 cups total
1 bunch celery, chopped
3 large onions, chopped
1# Italian sausage ~ thawed (Turkey Store is SB legal)
2 qt chicken stock. Please make your own. Canned or otherwise pre-packaged cubes or mixes generally have far too much salt and/or preservatives
2 qt bread, torn or cubed. Start freezing the heels of your SB Legal breads now
4 eggs, beaten
Pepper/salt/sage, to taste
Milk, as required.

Pre-heat oven to 350. Prepare couscous per instructions on package using 2 cups chicken stock per box - (don't season couscous now) - set aside. In large stock pot, bring onions, celery and remaining chicken stock to a slow boil ~ stir occasionally. Add sausage all at once - (this will break up as you stir) - stir frequently and simmer until meat is cooked and veggies are translucent ~ remove from heat. To large stock pot, add couscous, bread, eggs ~ mix to incorporate ~ dribble in milk and stir until spreadable consistency is attained. Add salt/pepper/sage in ½ tsp increments to taste. Portion into oblong baking pans ~ (if you plan to freeze any, do it now; thaw day before baking) ~ bake for 45 minutes

Serve hot or cold, breakfast, lunch, or dinner, as entrée or side

Black Eyed Pea Baked Squash -- CopyKat Recipes
5 lbs. medium size Yellow Squash
2 eggs - beaten
1 C. Bread Crumbs plus additional for topping (SB legal of course)
1 stick Butter
1/4 C. Sugar (I'm gonna try fructose)
2 Tbsp. Onion - chopped
1 dash Black Pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.

Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

Cranberry relish -- The Frugal Gourmet
1 pound cranberries
2 oranges
2 c. sugar (I used fructose)

Rinse the cranberries (unless they're frozen, like I did… got a brick o' cranberries :rolleyes: ) Place cranberries into food process and chop them up. Peel the oranges. Remove the seeds, then put oranges peels and all into food processor and chop. (The smaller the peel pieces are the quicker it'll chop.) Place cranberries and oranges in a bowl. Sprinkle fructose over and mix. Chill for an hour before serving.

Sweet Potato Fries -- November, 2000 Parenting Magazine
Heat oven to 475. In large bowl, toss 1 ½ pounds sweet potatoes, peeled and cut into ½" strips, with 2 Tbs olive oil, 2 Tbs chopped fresh Italian parsley, 1 tsp chopped fresh thyme or (¼ tsp dried), and 1 minced clove of garlic. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on large baking sheet coated with cooking spray. Bake until tender and golden brown, turning occasionally, 20 - 25 minutes. Makes four servings.

[Frog Lover]

Here are 2 FAST & EASY recipes that are from the Sb for Life by the Brennens. I have made them both (this week) and they are excellent! Enjoy!

WHITE BEAN & CHICKEN CHILI

3 TBSPs butter or maragine
1 1/2 C chopped onion
3 garlic cloves, minced
4 C cooked chicken breast, chopped
3/4 tsp ground cumin
20 oz. salsa (I used the Pace Mild Cilantro)
16 oz. canned great Northern Beans, rinsed and drained
4 TBSs sour cream
grated cheese (optional)

In a Dutch oven, over medium-high heat, cook the onion and garlic in the butter or maragarine until tender. Stir in the remaining ingredients, except the sour cream. Heat to a boil; reduce heat to low and simmer uncovered for 4-5 minutes. Stir occasionally until well heated. Top each serving with a dollop of sour cream and cheese. Serves 4


BROCCOLI VEGETABLE SOUP (Full of Vitamin C!)

4 slices bacon, chopped (I used turkey bacon and it was still a great tasting soup)
4 C fresh mushrooms, sliced
1 C chopped onion
1 TBSP minced garlic
1 TBSP minced fresh parsley
6 C chicken broth
3 C chopped fresh broccoli
1 C chopped tomato
1/2 tsp thyme
1/2 tsp salt
1/4 tsp white pepper
1 C fesh spinach, chopped
3 TBSPs freshly grated Parmesan sheese

In a heavy stock pot, saute bacon until crisp. Add mushrooms, onion, garlic, and parsley. Cook for 5 minutes until soft. Add chicken broth or stock, broccoli, tomato, thyme, salt and pepper. Cook on low heat for 30 minutes. Add spinach and sheese then cook for an additional 5 minutes. You won't believe the flavor of this soup!!

Serves 6.

These are 2 that you can feed SB skeptical family and friends and they'll never know they are part of the SB WOE.

Bon Appetite

[Debelli]

moving up

[Debelli]

Moving this up!

[Rosalie]

Moving up.