THis is such a great thread. I copied down several of the recipes here.
Here is one that I use on occasion:
Mashed Sweet Potatoes with Maple Butter
2 ½ to 3-lbs. sweet potatoes (6 medium)
1-cup milk (any kind)
salt and pepper
maple butter, to serve
Bring a large pot of water to a boil. Add a pinch of salt.
Peel sweet potatoes and cut into 1 1/2-inch pieces. Add potatoes to boiling water.
Cook potatoes until very tender, about 20 minutes (depending on size of potatoes), then drain potatoes and return to pan. Lightly mash potatoes with milk, salt and a few grinds of pepper. Transfer potatoes in small batches to the food processor and puree until very smooth. Leave a vent at the top of the processor (usually on the lid) open to allow steam to escape. Transfer potatoes to serving dish.
Top with a pat of maple butter and serve with more on the side.
Serves 6-8
Maple Butter
1/2 cup unsalted butter, softened
3-tbsp. maple syrup
1/4-tsp. salt
Combine all ingredients in a small mixing bowl and beat until smooth and fluffy.
Transfer butter to a 6-oz ramekin and chill until ready to serve.
Sounds yummmmmy - but very caloric.
I find sweet potatoes so good, that they don't need much embellishment (or added calories) to make them delicious. I just wash them, cover with aluminum foil and bake in the oven till soft. For something a little *fancier*, you can try cubing them and placing in a pan and sprinkling with some sugar free maple syrup and cinnamon. Cover and bake till soft. Optional: stick them under the broiler for a few minutes to get them a bit caramelized.
This is one of my fave healthy snacks, and replaces former high calorie somewhat empty chips in my life, mostly.
Baked Kale Chips (original recipe from Allrecipes) I will add my variations at the end. BTW, half my family LOVES this recipe, the others think it tastes like overcooked spinach! One has to be very careful not to cook too long or they become brittle instead of crisp. Check often the first time so you will know how they do in your oven.
Ingredients
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
End of original recipe
What I do:
My oven cooks high, I do these at 325 and then use the recommended times for cooking.
Salad spinner left for college with son, I dry the leaves with paper towel.
Never use parchment, I spray sheet with cooking spray. (whether using the olive oil or not.) Next time I buy parchment, I will try it and get back to you.
For seasoning I vary between seasoning salt, chili powder, sea salt, soy sauce, vinegar (balsamic or cider), garlic salt. Use very little, the flavors are intense, and it needs less than one would think. (can always sprinkle more on after they are done if needed)
If using the olive oil I don't "drizzle" I put leaves and oil in a bag or bowl and toss till evenly coated, adding seasoning a) when on the pan, if using salt or season salt, or b)in the bowl or bag if using chili powder or soy sauce or vinegar.
Sometimes I just spray cookie sheet with olive oil pam, put single layer of leaves on sheet (s), and lightly sprinkle with sea salt.
1 bag baby carrots
1-2 tsp butter or olive oil (depending on the size of the bag of carrots)
1 tsp fresh dill
Boil or steam carrots & place into serving bowl. Toss with butter & dill. Delicious.
Candied Carrots
1 bag baby carrots
1 jar low sugar orange marmalade
1/2 tsp cinnamon (to taste)
Boil the carrots with the lid on in just enough water to cover them. When carrots are tender (poke em with a fork), DO NOT DRAIN THEM, mix the jar of orange marmalade into the carrots & hot water (should be like a glaze). Stir in cinnamon. Enjoy!
1. Dice 1 strip of bacon and remove bacon when crispy.
2. Sautee 1/2 onion in the bacon drippings.
3. Add 1/2 head cabbage to the pan, cover, stir every minute or two. Cook for about 5-6 total, or until desired level of soft.
4. Splash Apple cider vinegar into the pan (I use about 2 tbsp, but completely adjust to taste) and sprinkle with one packet of splenda.
5. Cook with lid off for 1-2 minutes to cook off some liquid.
6. Stir crispy bacon bits back in
Veggie Marinara thingie
8-12 oz mushrooms
1 onion
3-4 large summer squash
1 eggplant
1 jar marinara (or use homemade)
Ground turkey (optional)
parmesan
1. Brown mushrooms in a very large pan with cooking spray.
2. When brown, add chopped onion and cover (soften onions without adding fat).
3. Add summer squash and eggplant (chopped in large chunks, with skin) - cook 6-10 minutes, stirring every minute or so.
4. Add marinara (enough to coat veggies but not drown them), cook for about 10 minutes.
5. Top with grated parmesan and broil in the oven until browned and bubbly.
Sometimes I add browned ground turkey and it's a full meal~
Broccoli
Heat a small amount peanut oil in large frying pan until hot. Add broccoli and toss until it's all bright green. Pour in about 1 cup of chicken broth and cover, turn down heat. Steam 4-5 minutes, salt to taste -
Honestly, most veggies I prefer very simply prepared steamed artichokes with salt, a baked whole yam with salt and cinnamon, green beans steamed with a touch of salt and garlic powder, asparagus roasted with oil, salt, and pepper, or braised in chicken broth~
Just had this tonight and I figured each items calories, and I think I'm being even more generous with the calories then I should be... but on the safe side... 580 calories for this. It's SOOO yummy and filling!
3 small zuchinni
1 small yellow squash
2 cups no yolk egg noodles
1 cup frozen shrimp (small deveined and detailed)
2tsp olive oil
2tsp soy sauce
1/2 cup shredded colby & monteray jack cheese
I start off by putting the noodles on to boil and the shrimp in a large frying pan with 1tsp olive oil, when that's cooked, I add the veggies cubed. Put the 2nd tsp of olive oil on and then when it's almost done, add the soy sauce and cheese. Drain the noodles, and mix it all up together. I eat it with 1 piece of wheat toast.
1/2 of this is the 580 calories
So yummy!
Last edited by EvilGidget; 12-06-2010 at 07:21 PM.
Tonight I peeled and cut up a medium apple, sprinkled about a tsp of cinnamon on it, drizzled with 1Tbs of pure honey and cooked in microwave for 2 minutes.
Dressing up canned French cut green beans is my favorite, and easiest supper ever! Generally microwaved. Nothing "new" but maybe it will promote some new ideas of your own. Green beans really don't have much flavor of their own. They are cheap, low calorie, and most importantly: filling.
Green beans topped with ANY meat (tuna, chicken, beef, pork chop, ham, cold cuts, bar-b-que, anything really)
Green beans and salsa
Grean beans with a little cheese sauce
Green beans with salad toppings
Green beans with speghetti sauce
Green beans and pesto
Grean beans and 1/2 pack cooked Ramen noodles (looks nasty, tastes great!)
Grean beans topped with chili
Grean beans and anything you can find in your cupboard or refrigerator that you are allowed to eat in moderation. The green beans just help stretch the amount you can eat. Who doesn't like more food for less calories?
If you have nothing to add to the green beans, try different seasonings. Like Tabasco, Parmesan, pizza seasonings, lemon pepper. Be creative!
I'm down 60+ pounds, and green beans are my friend!
