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Old 11-27-2007, 02:49 PM   #46  
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Our number 10 recipe in this thread from Sheila53 -

10. Cauliflower Poppers

1 head cauliflower, cleaned and cut into bite size pieces
1/2 tsp chipotle chili powder (or normal chili powder for less heat)
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cumin
1/2 tsp salt
2 tsp olive oil

Preheat oven to 400
put cauliflower in a big baggie, add oil. Zip closed and shake to evenly distribute oil. Combine spices and add to cauliflower, close bag, shake. Bake on a baking sheet until tender, about 10-15 minutes.

Sheila, I made this for Thanksgiving and I can't begin to tell you what a HUGE hit this was with everyone. It got rave reviews, right alongside the stuffing, the sweet potatoes and all the other stuff my mom made. My kids loved it sooo much that I made it again Sunday night. You've turned my kids into cauliflower lovers!!!!! I've always been one, but now they are too!!! GREAT RECIPE. Thanks a million.

Last edited by rockinrobin; 11-27-2007 at 02:51 PM.
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Old 11-27-2007, 11:49 PM   #47  
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okay, I am gonna buy cauliflower tomorrow. Thanks for the reminder!
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Old 01-06-2008, 08:23 PM   #48  
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Any new recipes to add?
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Old 06-08-2008, 05:42 PM   #49  
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Anyone want to add some new ideas?

I made some kale this week that was very good. I simmered it in a small amount of chicken broth with a few slices of chopped onion, some black pepper and a few red pepper flakes and garlic powder, and a slice of ham. Cooked it for a half hour. VERY yummy and freezes well!
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Old 06-08-2008, 07:16 PM   #50  
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Lyn thanks so much for bumping this up! I really needed some new ideas...
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Old 06-08-2008, 07:47 PM   #51  
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This may be my favorite thread on all of 3FC! Thanks SO much for ALL of these, ladies!
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Old 06-08-2008, 10:30 PM   #52  
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I'm so glad this thread was bumped up! I have never seen it until today and know it will be really helpful to me. Also, thanks Lyn for the mention of the chicken thread. My chicken dishes could use some inspiration as well!
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Old 06-09-2008, 04:23 AM   #53  
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Originally Posted by GirlyGirlSebas View Post
Does anyone have some good recipes for frozen mustard or turnip greens? I'd really like to incorporate these into my diet, but I don't have any great recipes or know healthy ways of preparing these.
I stole this from RecipeZaar and it passes. I'm southern so there's no comparison, but it's very tasty.

"Diet" Southern Greens
170 cals per serving/ 3 servings
2 lbs collard greens
1/2 cup yellow onions, chopped
1 garlic clove, minced
1/2 cup jennie-o turkey ham, diced
1 tablespoon extra virgin olive oil
1/2 tablespoon butter (sub butter spray)
1-2 cup water
1/2 teaspoon sea salt
cracked black pepper to taste

1. In a 3 quart saucepan over medium high heat heat the olive oil just until the scent of the oil starts to bloom.
2. Add the butter spray and allow to mix in the oil.
3. Add the turkey ham and saute for about 3 minutes or until you start to get those little brown bits on the bottom of the pan.
4. Add the onion and stir with the ham, scraping up the browned bits from the bottom of the pan.
5. Saute for about 2 minutes.
6. Add half of the collard greens and allow to cook down some, about 1 minute or so.
7. Add the last of the collard greens and stir until the greens, onions and ham are combined.
8. Cook over medium high heat for about 2 minutes.
9. Add 1 1/2 cups water and stir again.
10. Allow to come to a boil over medium heat.
11. Reduce temperature to low and simmer for 30 minutes, adjusting heat to maintain a constant simmer but not let it boil.
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Old 06-09-2008, 06:42 AM   #54  
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WOW - these are wonderful!!!!

Here's my take of a recipe my Grandma and Mom would make.

Sweet and Sour Cucumber and onions

4-5 cucumber - peeled, scored with the tines of a fork and then slice
1 sweet or red onion - cut in half and thinly slice
2 cups warm water
2 cups red wine vinegar ( I use Pompeii brand - you can use a different vinegar)
1 cup sugar - of course, now I use splenda
1/2 t salt
1/2 t pepper
Put cut cut up veggies in bowl. In separte bow, mix splenda (or sugar), add to veggie mixture, add salt and pepper. Refrigerate. Must make this the night before serving. Yum.

I am always asked to make these for family get togethers. Also, a great dish to take for a picnic.

Once you have the these ratio's you can, of course, make smaller batches - just using the ratio.

Last edited by Beverlyjoy; 06-09-2008 at 06:43 AM.
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Old 06-09-2008, 11:14 PM   #55  
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I boil some cabbage, whatever amount you want. I leave it in there until it's "wiggly". Then drain the water and I pat dry it and put in into a frying pan with oil and cook until is tender. My grandfather cooks this all the time and its my favorite dish. I could eat it everyday! Some people think its gross (like DH) and some people LOVE it.
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Old 06-10-2008, 07:51 AM   #56  
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Here are some veggie recipes that I have saved - they are from my friend, Shirley. She follows Weight Watchers.

0 points Veggie Soup
1 large onion, diced
3 cans chicken broth
1 package Hidden Valley Buttermilk Ranch Dressing Mix
1 bag frozen mixed veggies
1 box frozen spinach
1 – 2 cans tomatoes (I use one tomato, one Rotel for spicyness)
1 bell pepper, diced

Saute the onion and bell pepper with 1/2 can broth until onion is softened. Add the rest of the ingredients, bring to a low boil, and then simmer for 30 minutes.

This is such a great soup!

You can also substitute the Cheesy Taco Seasoning that McCormicks makes instead of the Hidden Valley for more ZING!

Cheesy Vegetable Soup
1 cup = 1 point
2 bags California Vegetables (broccoli, cauliflower, carrots)
3 cans chicken broth
1 can Rotel
10 oz Velveeta Light
Combine all ingredients, stirring until veggies are cooked to your preference. I take it off the burner and add the cheese and leave covered 5 minutes and stir. It’s READY to eat!! Note: I thaw the bags of veggies in my fridge overnight, then run my Pampered Chef chopped over them to dice them up really small before adding them to the pot.

Easy Garden BakeMakes 6 servings @ 2 WWP each

1 cup chopped zucchini
1 large tomato -- chopped (1 cup)
1 medium onion -- chopped (1 cup)
1/3 cup grated Parmesan cheese
1/2 cup Reduced Fat Bisquick® mix
1 cup fat-free (skim) milk
1/2 cup Egg Beaters or 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Heat oven to 400ºF. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Shirley Jean’s Couscous Side DishServes 2 3 points each

In a saucepan boil 2 cups of Chicken Broth,
remove from heat source, and add:

1 cup Couscous
2 tbls Raisins
2 tbls chopped onions
2 tbls fresh squeezed Lemon juice
1 tsp. Salt
1 tsp. Cavendars Greek seasoning (I use more but I like it spicier)
1/2 tsp. Pepper
1 tbls Parsley

Cover saucepan and leave for 7-10 minutes and fluff with fork and eat. ?
This one is my favorite!!

Great Garden Veggies
Yield: 4 servings 1 point each

1 medium zucchini, cut into ¼ inch slices
1 medium yellow summer squash, cut into ¼ inch slices
¼ cup sliced onion
1 Tbsp. butter
1 medium tomato, cut into wedges
¼ tsp. salt
¼ tsp garlic salt (I used garlic powder)
¼ tsp dried basil
¼ tsp pepper
2 Tbsp grated Parmesan cheese

In a skillet, sauté the zucchini, yellow
squash, and onion in butter until crisp-tender. Add
the tomato, salt, garlic, basil, and pepper. Cook 2-3
minutes longer. Sprinkle with Parmesan cheese.

Cucumber & Tomato Salad4 points for a 1/2 cup serving (Yield: 2 cups)

2 cucumbers
1 large tomato
1 small green bell pepper
1 small purple onion
1/3 cup olive oil
3 tablespoons sugar
3 tablespoons red wine vinegar
3/4 tsp. salt
1/8 tsp. pepper

Cut cucumbers and tomato in half.
Remove seeds.
Chop cucumbers and tomato, bell pepper and onion.
Whisk together oil and next 4 ingredients in a large
bowl until sugar dissolves.
Add cucumber mixture, tossing to coat.
Cover and chill 3 hours.

Garden Veggie Pizza Squares
2 POINTS per serving

1 (8-oz.) pkg. refrigerated crescent rolls
1 (8-oz.) pkg. cream cheese, softened
1 (1-oz.) pkg. ranch dressing mix
2 carrot, finely chopped
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup fresh chopped broccoli
1/2 cup chopped green onions

1. Preheat oven to 375º F.
2. Roll out crescent rolls onto large non-stick
baking sheet. Stretch/flatten to form rectangular
shape on sheet.
Bake 11 to 13 minutes, or until golden brown.
Allow to cool.
3. In medium size mixing bowl, beat cream cheese
until softened. Mix in 1/2 to the whole package
of ranch dressing mix, according to your taste.
Spread the mixture over the cooled crust.
Arrange carrots, bell peppers, broccoli, and
green onions over the top of the crust.
Refrigerate for 1 hour.
4. Cut into bite-sized squares, and serve.

Yield: 48 pieces - 24 servings
2 POINTS per serving (2 squares per serving)
Nutritional Information:
Per serving: Calories 75, Protein 2 g,
Total Fat 5 g, Sodium 162 mg, Cholesterol 15 mg,
Carbohydrates 6 g, Fiber 1 g

Bonefish Grill’s Sweet and Spicy Warm Mango Salsa
(great on tilapia or fish fillet)

1 red onion
2 mangoes (for 1 quart of diced mango)
¼ cup red pepper
½ cup mango puree
¼ cup scallions (chopped on the bias)
¼ cup chopped cilantro

1. Peel and slice red onion in 2 to 3 large pieces; lay on hot grill and char.
2. Chop charred red onion into ¼” pieces.
3. Peel, pit and dice mangoes into 1/8” pieces.
4. Chop red pepper into 1/8” pieces
5. Mix onion, mango, red pepper and mango puree together.
6. Heat salsa mix in microwave or on stop top for three minutes.
7. Add scallions and cilantro while heating.
8. Serve warm mango salsa over grilled filet.

Mexican Rice with VegetablesMakes 4 servings
2 teaspoons corn oil
6 ounces uncooked converted rice
1/2 cup chopped onion
1 1/2 cups finely diced carrots
1 garlic clove, crushed
1 1/2 cups stewed tomatoes, pureed
1 cup low-sodium vegetable broth
1/2 teaspoon salt
1/2 cup frozen green peas
2 tablespoons minced fresh flat-leaf parsley

In medium saucepan, heat oil; add rice and onion. Cook over medium heat,
stirring frequently, 8-10 minutes, until mixture is golden brown. Add
carrots and garlic; cook, stirring constantly, 1 minute longer. Add tomatoes,
broth and salt to rice mixture; bring liquid to a boil, stirring frequently.
Reduce heat to low; simmer, covered, 20 minutes, until most of the liquid is
absorbed and rice is almost tender. Remove from heat; stir in peas. Let
mixture stand, covered, 5-10 minutes, until all of the liquid is absorbed
and rice is tender. Serve sprinkled with parsley.

SERVING SIZE: 1 1/4 cups POINTS: 4.5
SELECTIONS: 1/2 Fat, 1 3/4 Vegetables, 1 3/4 Breads, 5 Optional Calories
PER SERVING: 250 Calories, 3 g Total Fat, 1 g Saturated Fat,
0 mg Cholesterol, 585 mg Sodium, 50 g Total Carbohydrate,
5 g Dietary Fiber, 6 g Protein, 88 mg Calcium

ZUCCHINI FETA BAKE Points: 7 / Servings: 4

3/4 cup uncooked bulgur (7.33)
1 tsp olive oil (1.18)
2 cup diced onion (2.48)
3 clove garlic (0.26)
4 cups sliced zucchini (0.78)
1/2 tsp fresh oregano
1/2 leaf basil
1/2 tsp Marjoram, dried
1/2 cup egg substitute (1.0)
1 cup reduced fat feta cheese (6.94)
1 cup fat-free cottage cheese (3.20)
3/4 cup parsley
1/4 cup canned tomato paste
1 Tbsp soy sauce
1 cup tomatoes (0.20)
½ cup shredded parmesan (4.3)

Pour boiling water over bulgur and set aside until soft and chewy.
Sauté onions and garlic in olive oil until onions are translucent.
Add zucchini, herbs and pepper to onion mixture. Cook/stir until
zucchini is tender.
Mix egg beaters, feta and cottage cheese.
Add parsley, tomato paste and soy sauce to bulgur.
Spray a 9x5 inch dish with non-stick spray.
Assemble the casserole: Layer bulgur mixture first, follow with
vegetables then feta mixture. Top with tomato slices and parmesan
Bake covered at 350F for 45 minutes. Uncover last 15 minutes.
Let sit 10 minutes before serving.

Tabouleh Salad
1 cup bulgur
1 2/3 cups boiling water
1/3 cup olive oil
1/3 cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Crustless Pumpkin Pie
1 15-oz can pumpkin or sweet potatoes
1 can fat free evaporated skim milk
3/4 cup egg substitute
1/2 tsp of salt
3 tsp pumpkin pie spice
1 tsp vanilla
1 cup Splenda

Bake at 400 for 15 minutes and then 350 for 45 minutes.

Eight servings – 1 Weight Watcher point per serving
Six servings at 50 calories per serving

BROCCOLI SALAD POINTS® Value | 3 / Servings | 6

4 cup broccoli
1/4 cup red onion(s)
1/2 cup plum tomato(es)
1/2 cup raisins
1/2 cup Hellmann's Low-Fat Mayonnaise Dressing
1/2 cup reduced-fat sour cream
3 Tbsp Regina White Wine Vinegar
2 Tbsp Splenda No Calorie Sweetener
1/4 cup no-salt toasted sunflower seeds
2 Tbsp Oscar Mayer Bacon Bits

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Old 06-25-2008, 07:53 PM   #57  
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Originally Posted by crazycurls View Post
I boil some cabbage, whatever amount you want. I leave it in there until it's "wiggly". Then drain the water and I pat dry it and put in into a frying pan with oil and cook until is tender. My grandfather cooks this all the time and its my favorite dish. I could eat it everyday! Some people think its gross (like DH) and some people LOVE it.
I've been cooking something similar a lot lately. I shred green and red cabbage and sometimes a little onion and saute with olive oil, Mrs. Dash, pepper, and sometimes a half packet of Splenda. The Splenda depends on how cabbagey it stays and what kind of mood I am in. With a good nonstick pan and a tight fitting lid you only need 1 teaspoon of oil
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Old 06-25-2008, 09:21 PM   #58  
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I just made a recipe today from my WW Cookbook, for Spinach and Potato Spanish Tortilla (which is basically an omelette but not folded over). It's basically:

100z box of frozen spinach, thawed and wrung out
2 medium potatoes, cooked and diced
1 cup Fat Free egg substitue
and spices (they used about 1/4 tsp salt, thyme, and nutmeg, I think, but I just winged the salt and nutmeg and also sprinkled on some all-purpose seasoning blend)

I basically just cooked the potatoes in a little olive oil on medium high heat, and then added a tiny bit more oil so they wouldn't stick and added the spinach and spices and poured the egg over it. Then I lowered it down to low heat and cover the pan for 10-15 min until the egg is cooked. It came out fantastic. It made 4 svgs at about 2 points each, and was really yummy. I added a bit more salt on top for me, and a little Worcestershire sauce.

Last edited by librarygirl12; 06-25-2008 at 09:21 PM. Reason: i messed up on some parts and forgot to add some in
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Old 06-25-2008, 10:13 PM   #59  
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86. Approximately equal parts of raw peeled rutabaga and raw peeled carrots grated. Add your type of mayonnaise (low-fat, ff, soy). The rutabaga is spicy and the carrots sweet. It's a refreshing combination. Serve as an alternative to coleslaw or carrot, raisin, pineapple salad.

Last edited by WebRover; 06-25-2008 at 10:17 PM. Reason: Added recipe number
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Old 08-08-2008, 09:44 PM   #60  
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I wanted to bump this up and see if anyone has made any new vegetable recipes that they'd like to share.
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