This morning I made the "amazing cheesecake" (page 176.) I normally don't care for cheesecake but this was YUMMY! There are are couple other cheesecake recipes that I am going to have to try now. My only problem is that it makes 4 servings and I'm not sure I want to eat it 4 days in a row.
[QUOTE=E4FEwife;2981208]This morning I made the "amazing cheesecake" (page 176.) I normally don't care for cheesecake but this was YUMMY! There are are couple other cheesecake recipes that I am going to have to try now. My only problem is that it makes 4 servings and I'm not sure I want to eat it 4 days in a row.[/QUOTE
I don't have any lemon supplement....was thinking of making it using 2 chocolate pudding supplements but wondered if that would be liquidy enough...you just add the supplements--not the supplements mixed with water ahead of time, right?
Okay, I'm confused. The lasagna calls for tomato. Then it cooks them for 15 minutes. I thought we couldn't have cooked tomato? I was doing that with my chilli until someone told me it changes the glycemic index of them.
I asked about that at the center and they couldn't tell me why it was ok but since it was in the cookbook I could do it. There is one recipe that calls for cooking the tomatos for 4 hours. I want to use the tomato part as a base for chili.
This morning I made the "amazing cheesecake" (page 176.) I normally don't care for cheesecake but this was YUMMY! There are are couple other cheesecake recipes that I am going to have to try now. My only problem is that it makes 4 servings and I'm not sure I want to eat it 4 days in a row.[/QUOTE
I don't have any lemon supplement....was thinking of making it using 2 chocolate pudding supplements but wondered if that would be liquidy enough...you just add the supplements--not the supplements mixed with water ahead of time, right?
You can use 2 chocolates. There is a recipe in the cookbook (page 194) that is very similar; it adds butter flavored extract in the crust, but I don't think you need to use it. If you have butter flavored extract in your cupboard, then by all means use it.
This morning I made the "amazing cheesecake" (page 176.) I normally don't care for cheesecake but this was YUMMY! There are are couple other cheesecake recipes that I am going to have to try now. My only problem is that it makes 4 servings and I'm not sure I want to eat it 4 days in a row.
when I've made the amazing cheesecake, I only make it for 2 servings and it works out pretty well.
My fav recipes are the tuna casserole (pg 124?), broccoli/chkn casserole (pg. 98?), and the chili on pg. 150. Off the top of my head those are the ones that I make on a regular basis.
Turkey lasagna on page 126 (I think)...LOVE it! So does my son Also the broccoli beef was pretty good.
Just made the crab cakes last night and used a little of the MRC mayo on the side as a tarter sauce (didn't even use a tsp). It was really good.
So on the turkey lasagna--it doesn't say you "use up a creamy"...maybe because 3 packets split amount 10 servings and they dont' think enough to matter??? Just want to make sure I'm not "cheating" without meaning to.
So on the turkey lasagna--it doesn't say you "use up a creamy"...maybe because 3 packets split amount 10 servings and they dont' think enough to matter??? Just want to make sure I'm not "cheating" without meaning to.
I think that is the other lasagna...the one I make doesn't call for any HNS. But you are right, there is not enough in a serving to count.
I made baked fillets tonight, p. 91--tilapia fish. Very easy and very good. I didn't have green pepper so just used 1/2 c. mushrooms. steamed brocolli as veggie and added it in with fish after cooked.
My favorite recipe is not from the cookbook...but from Karen - her chicken finger melba/ranch powder coated recipe (on the MRC recipe thread - can't remember the exact name she called it)- When I make the chicken fingers I make up extra topping servings I just freeze the topping in bags and when in a hurry just take out a serving and coat my fish or chicken...My favorite lately is to put the topping on tilapia, tomatoes and zucchini and grilled together...Thanks Karen for a great recipe...
One of my favorite recipes is steamed cinnamon-sugar apples. It's not in the cookbook (that I know of) and I just thought of it one day. I take a granny smith apple, cut the seeds out, and slice it into thin slices, I throw the slices into my Pampered Chef microwave vegetable steamer with a bit of water, microwave it for 2-3 minutes, drain the water and then sprinkle the steamed apples with splenda and cinnamon. It is soooooo yummy!!! My kids l-o-v-e it also.
My favorites include the tuna casserole, I use chopped cauliflower instead of green beans. I also love the lasegna, the one with tomatos, not the supplement and my newest find, the spinach stuffed turkey roll. I didn't think I would like it because of the spinach, but, it is really good. I use the cookbook A LOT, in fact my consultant made a comment on Friday about it while looking at my food diary.
Also the broccoli beef was pretty good.
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