Food Talk And Fabulous Finds - By Request - Recipes




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fotojunkie
07-17-2004, 02:39 AM
I have had quite a few people asking me about the recipes I created and lost so much weight with. Well, this is what I had for dinner last night. My family loves it!

Cream of Shrimp Soup (see recipe below)
Steamed Sugar Snap Peas with Butter Buds for seasoning
Poached Chicken Breasts with Crawfish Sauce (see recipe below)
Brown Rice (Used a little sauce over the rice)

We'll have the Good For You Apple Bake for breakfast in the morning! (recipe below)

Let me know how you like them!

Enjoy!

Cream of Shrimp Soup

My family's favorite! This stuff is really good!

1 tablespoon no fat or light margarine (I like Smart Squeeze or Blue Bonnet Light)
1 pound medium shrimp
1 small-medium onion, finely chopped
¼ cup celery, finely chopped
¼ cup red bell pepper, finely diced
3 tablespoons flour
1 cup low sodium chicken broth
1 teaspoon sea salt (optional)
½ teaspoon coarse ground black pepper (I like to add a little more)
½ teaspoon basil
¼ teaspoon cayenne
¼ teaspoon white pepper
¼ teaspoon hot sauce
1 quart skim milk
½ cup no-fat sour cream
½ teaspoon minced fresh parsley

Heat a large, heavy saucepan over medium heat until hot. Add the margarine and let it melt, then add the shrimp, onion, celery and bell pepper. Saute’ until the shrimp are cooked through and the onions are clear and limp, about 5 minutes. Add the flour and cook, stirring constantly, for 4 minutes. Add the chicken broth, salt, black pepper, basil, cayenne and white pepper and blend in; the sauce will thicken quickly. Add the hot sauce and milk and stir until smooth. Add the sour cream and stir until smooth. Reduce the heat to low and let the soup simmer for 5 minutes, stirring occasionally. Add the parsley, blend it in, simmer for 2 more minutes then serve.

Serves 12


Calories: 133.91 kcal

Water 165.54 g
Carbohydrate* (25.93%) 8.68 g
Protein (56.07%) 18.77 g
Total Fat (18.01%) 2.68 g
Monounsaturated 0.61 g
Polyunsaturated 0.74 g
Saturated 0.82 g
Cholesterol 118.44 g
Dietary Fibre 0.25 g

Vitamins
Vitamin A 551.78 IU
Thiamin 0.06 mg
Riboflavin 0.15 mg
Niacin 2.21 mg
Pantothenic acid 0.49 mg
Vitamin B6 0.13 mg
Folate 13.37 mcg
Vitamin B12 1.21 mcg
Vitamin C 8.75 mg
Vitamin E 0.74 mg ATE

Minerals
Calcium 149.13 mg
Iron 2.01 mg
Magnesium 39.5 mg
Phosphorus 248.89 mg
Potassium 306.88 mg
Sodium 487.73 mg
Zinc 1.23 mg
Copper 0.21 mg


Cajun Crawfish Sauce

This is a really good sauce that is not high in fat, but very high in taste. It is a real Cajun dish. You can substitute the crawfish for shrimp or prawns.

2 tablespoons canola oil
1 tablespoon flour
12 oz crawfish tails, peeled
1 can low sodium tomatoes, chopped or Rotel (take it from experience, the extra hot is HOT!)
1 teaspoon garlic, minced
1 teaspoon coarse ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
2 teaspoons sugar or Sugar Twin
cayenne pepper to taste
1/4 - 1/2 cup water

Heat oil in skillet over medium-high heat. Add flour and cook, stirring constantly, until mixture is medium brown (about 3 or 4 minutes) This is your roux (pronounced "roo").

Add the crawfish tails, tomatoes, garlic, pepper, paprika, onion powder, sugar and cayenne and some of the water. Cook, stirring occationally, until crawfish tails are tender and cooked (about 7 - 10 minutes). Add water to desired gravy consistency.

This sauce is great over brown rice or pasta, in wraps (use less water to make it thicker), mixed with scrambled eggs or over baked or broiled chicken or fish.

Calories: 109.01 kcal

Water 64.44 g
Carbohydrate* (29.72%) 8.1 g
Protein (36.44%) 9.93 g
Total Fat (35.17%) 4.26 g
Monounsaturated 0.6 g
Polyunsaturated 2.87 g
Saturated 0.36 g
Cholesterol 64.6 g
Dietary Fibre 0.6 g

Vitamins
Vitamin A 217.81 IU
Thiamin 0.05 mg
Riboflavin 0.04 mg
Niacin 1.37 mg
Pantothenic acid 0.25 mg
Vitamin B6 0.27 mg
Folate 3.69 mcg
Vitamin B12 0.49 mcg
Vitamin C 9.52 mg
Vitamin E 1.9 mg ATE

Minerals
Calcium 60.01 mg
Iron 1.44 mg
Magnesium 22.83 mg
Phosphorus 117.67 mg
Potassium 200.73 mg
Sodium 68.18 mg
Zinc 0.71 mg
Copper 0.19 mg


Good For You Apple Bake

This is great as a breakfast dish or dessert. It can be stored in the fridge for several days then heated when ready to serve.

1 cup stoneground whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons low fat margarine (I like Blue Bonnet Light)
1 egg
1/3 cup skim milk
1 cup water
1 medium-large apple, cored, skin on, coarsely chopped
1/4 cup each Sugar Twin and Brown Sugar Sugar Twin
4 tablespoons honey
1/4 cup oatmeal
1 cup presoaked bulgur (1/2 cup dry soaked in 1/2 cup water)
1 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons wheat germ

You may add 1/4 cup pecans or walnuts.


Preheat oven to 475 degrees.

In medium bowl combine flour, baking powder and salt. Cut margarine into flour mixture until cornmeal consistency. Place 2 tablespoons of the flour mixture in a small bowl-set aside. Add egg and milk to the rest of the flour mixture. Mix thoroughly.

In flour mixture that you set aside, add 2 tablespoons of the bulgur, 2 tablespoons honey, 1/2 teaspoon cinnamon and wheat germ. Mix thoroughly and set aside. This is your topping.

Heat water in small saucepan over medium heat. Add apples and begin to cook. Add Sugar Twin and Brown Sugar Sugar Twin and honey. Cook until apples begin to soften. Add oatmeal, remaining bulgur, cinnamon and allspice to apple mixture. Cook about 2 more minutes.

In baking dish sprayed with non-stick spray, spread flour/milk mixture in bottom. Spread apple mixture over this and top with flour/wheat germ mixture that you set aside. Sprinkle nuts over the top if desired. Bake for 12-15 minutes or until top is nicely toasted and bottom is done.

Serve warm, may drizzle with honey.


Suzanne 3FC
07-17-2004, 06:14 AM
Thanks for sharing, those sound delicious! We've had so many weight loss success stories here, and many of them have learned to experiment in the kitchen, to create recipes their whole families can love. It helps you succeed in your efforts if you enjoy the process :) There are a lot of original recipes in the community, maybe sometime we can devote a forum to it, to showcase everyone's creativity. That would be so much fun!

mauvaisroux
07-17-2004, 07:55 AM
Yes, the creativity level of the people on this forum never ceases to amaze me! :)

I have seen some awesome original recipes in the SBD threads and the WW threads and tried some of them out - and they turned out great. :T

Thanks for sharing!


fotojunkie
07-18-2004, 02:43 AM
Here is another dish that is just wonderful! My entire family loves this dish, hope you do too!


Cream of Shrimp Soup


1 tablespoon no fat or light margarine (I like Smart Squeeze or Blue Bonnet Light)
1 pound medium shrimp
1 small-medium onion, finely chopped
¼ cup celery, finely chopped
¼ cup red bell pepper, finely diced
3 tablespoons flour
1 cup low sodium chicken broth
1 teaspoon sea salt (optional)
½ teaspoon coarse ground black pepper (I like to add a little more)
½ teaspoon basil
¼ teaspoon cayenne
¼ teaspoon white pepper
¼ teaspoon hot sauce
1 quart skim milk
½ cup no-fat sour cream
½ teaspoon minced fresh parsley

Heat a large, heavy saucepan over medium heat until hot. Add the margarine and let it melt, then add the shrimp, onion, celery and bell pepper. Saute’ until the shrimp are cooked through and the onions are clear and limp, about 5 minutes. Add the flour and cook, stirring constantly, for 4 minutes. Add the chicken broth, salt, black pepper, basil, cayenne and white pepper and blend in; the sauce will thicken quickly. Add the hot sauce and milk and stir until smooth. Add the sour cream and stir until smooth. Reduce the heat to low and let the soup simmer for 5 minutes, stirring occasionally. Add the parsley, blend it in, simmer for 2 more minutes then serve.

Serves 12


Calories: 133.91 kcal

Water 165.54 g
Carbohydrate* (25.93%) 8.68 g
Protein (56.07%) 18.77 g
Total Fat (18.01%) 2.68 g
Monounsaturated 0.61 g
Polyunsaturated 0.74 g
Saturated 0.82 g
Cholesterol 118.44 g
Dietary Fibre 0.25 g

Vitamins
Vitamin A 551.78 IU
Thiamin 0.06 mg
Riboflavin 0.15 mg
Niacin 2.21 mg
Pantothenic acid 0.49 mg
Vitamin B6 0.13 mg
Folate 13.37 mcg
Vitamin B12 1.21 mcg
Vitamin C 8.75 mg
Vitamin E 0.74 mg ATE

Minerals
Calcium 149.13 mg
Iron 2.01 mg
Magnesium 39.5 mg
Phosphorus 248.89 mg
Potassium 306.88 mg
Sodium 487.73 mg
Zinc 1.23 mg
Copper 0.21 mg