Ok I cant spell recipe. I know it looks wrong I just dont know how to make it right. is it right? haha


Anyways the post about limited diet (for TMJ) got me thinking we should all post a few of our simple, yummy, diet friendly recipes to share!


Right now I am LOVING this one


1 small bag baby carrots.
2 tablespoons butter (this is like 200 cals worth but you can try substitutions. I'd rather eat less and enjoy the real butter flavor but to each his own!)
dash of peach brandy.


bring a medium sauce pan of water (slightly salted) to a boil. Add baby carrots. Boil till somewhat soft. I do about 10 mins.

Strain out baby carrots. Immediately dump them into food processor and add butter and brandy. Puree. Taste and add salt if you need it.


It is SO SO SO YUMMY and rich tasting! We have this at thanksgiving and christmas at my house and it makes a great side dish for roasted meats and other winter foods. I LOVE it I just ate a bunch of it when i had my wisdom teeth out.


Im having a hard time getting an accurate calorie count because fitday is saying per carrot or per cup of sliced carrot and I dont have my baby carrot bag here. Ill edit it later.

It makes about 4 large servings though so its only 50 cals from butter per serving and I would say its not over 150 cals per serving. Really yummo!


What are some of yours?

A go-to simple green bean recipe

1 16oz bag of frozen cut green beans
olive oil
kosher salt
fresh ground pepper

place entire bag of green beans in baking dish. drizzle olive oil over beans, add salt and pepper. Toss to coat all green beans. Roast in 375 degree oven for about 20-25 min. All done. it's sooo easy and really good. The olive oil brings out the flavor of the beans nicely.

I don't usually measure my spices when I experiment with my meals...I just use a 'shake' or two from my shakers. I know some people don't really find potatoes to be friendly to their diets, but I can't live without them. I also use my food scale for everything just so I can know exactly how many calories I am getting. I usually double the recipe because then it fills me as my afternoon snack.

1 medium size red potato (148g)
1/4 tbsp olive oil (3.5g)
two shakes paprika
one pinch shalt
one grind or shake pepper
one shake garlic powder/garlic salt
one shake dried red pepper
three shakes dried parsley

Preheat oven to 350. Wash potato and leave skin on. Cut into approx. 3/4 cubes. Combine all ingredients in a bowl and mix well (I usually put it all in a tupperware container or something with a lid and shake all the ingredients up to coat potatoes). Spray a very small amount of cooking spray on baking pan before spreading potatoes evenly on pan. Bake for approx. 35-45 minutes or until tender.

Calories per serving: 130

Replace the potato in the above recipe with yams and make delicious YAM FRIES! You will never want regular fries again.

I couldn't spell "withdrawal" the other day. It just seems like there shouldn't be two a's in it (should be withdrawl).

I was having a hard time with "judgment" (shouldn't there be an e? judgement?)

Let's see.... I stuck a recipe in the low-cal meal ideas thread, but it wouldn't be very helpful for your limited diet. I'm trying to decide if I know anything that would help you off the top of my head, and all I can come up with is soup!

Here's a good one:
Tangy Spinach Florentine Soup

1 small onion(s), chopped
6 oz spinach, fresh, baby leaves
1 1/2 cup fat-free chicken broth
1/2 cup fat-free sour cream
1 cup cooked whole-wheat spaghetti, cut into 1 inch pieces
1 cup cooked chicken breast, skinless and boneless, chopped
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg

Coat a medium nonstick pot with cooking spray. Add onion and spinach and sauté, stirring frequently, until spinach is limp, about 3 minutes. Add broth.

Purée mixture in pot using an immersion blender (or pour soup into a blender and purée in batches, being careful not to splatter the hot liquid).

Add remaining ingredients. Simmer 5 minutes to heat through. Yields about 1 cup per serving.

It's 2 WW points per serving; I'm not sure how many cals that equals out to but it's obviously not very much. I'd imagine around 150?

This is from weight watchers...I LOVE IT. The only substitute is that I added half of the chili seasoning and half taco seasoning.

Easiest Tortilla Chicken Soup

1 Teaspoon Canola Oil
1 Onion, Chopped
1 Green Bell Pepper, seeded and chopped
2 Garlic Cloves, minced
3 Cups 98% Fat Free Low Sodium Chicken Broth
1 14 ½ oz. Can diced Tomatoes with Mild Green Chilies
1 (10 oz.) Pkg. Frozen Corn Kernels, thawed
1 Teaspoon Chili Seasoning Mix
1 ½ Cup Chopped Cooked Chicken Breast
¼ Cup Coarsely Chopped Fresh Cilantro or Parsley
8 Large Baked Tortilla Chips, Coarsely broken up


1. Heat the oil in a large nonstick saucepan over medium high heat. Add the onion, bell pepper, and garlic; cook stirring frequently, until softened and lightly browned, about 5 minutes.
2. Add the broth, tomatoes, corn, and chili/ taco seasoning mix; bring to boil over high heat. Add the chicken and cilantro. Reduce the heat and simmer until heated through, about 2 minutes. Serve with the tortilla chips.


Per Serving (1 ½ Cup soup and 2 Tortilla Chips) 230 Cal., 4g Fat, 1g Sat. Fat, 0g Tran. Fat, 43 mg. Chol., 801 mg. Sod., 29 g. Carb., 4 g Fib., 229 g. Prot., 66 mg. Calc.,

oo. Another recipe ...one that I made up myself last week. Almost fell over it was so good.

Enchildas! (can you tell I love mexican food?)
Okay...so you will need:

frozen mix of peppers and onions (can buy fresh)
lean ground chicken or turkey
salsa (your heat desire)
1/3 fat cream cheese
8' tortillias (low card, low fat, whole wheat..some variation like that)
enchillada sauce
2% (low fat) shredded cheese...your fav kind (i like mexican blend)

1. brown chicken/turkey
2. drain fat
3. add peppers and onions and your desired amount of salsa, cook til veggies are tender
4. add half of the cream cheese block
5. fill tortillias with this mixture
6. place seem side down into baking dish
7. poor ench. sauce over it
8. sprinkle cheese on top

20 minutes in the oven (covered with foil) on 350.

you won't regret it!

OooOOooh that sounds good! I've never made enchiladas before. What is enchilada sauce? I don't want to go buy a giant can of it only to find out I'll never use it again... Can it be subbed with anything?

It comes in little cans...it's good. It's the red sauce. It will use the whole can on the top of the enchiladas. There is no subsitution. Without the sauce, they are't enchiladas.

mm those look great ladies!

ive seen single serving size cans of enchilada sauce! green and red. also you can put enchilada sauce on black beans, sauteed red bell peppers - lots of things! its fairly low cal (i believe) and lots of flavor!

thanks again. im going to make the green beans and enchiladas this coming week

Haha, duly noted!


I'll have to go hunt some down, the more I look at it the better that looks...

haha, hope you like them! My family (mom and stepdad) liked it better without the onions and peppers inside. But that is just because if my stepdad eats a veggie he think's he's going to croke and die or something.

The PLAGUE OF GREEN THINGS...ahhhhhhhh! Meat and potatoes man all the way. I don't see how he does it, but then again...he doesn't care if he fits into a size 8 and he doesn't have to worry about his pants going OVER his stomach his stomach goes OVER his pants!

haha...so yeah, based on taste the peppers and onions can be left out!

I've never been one to turn away a vegetable. I'll keep 'em. Do you have any guideline as to the amt of ground chick/turk?

oh sorry, 1 lb should be enough. You base it on how many you want to make. I think 1lb of meat made about 8.

I didn't calculate the calories either, but it definately all depends on what tortilias and what cheese you use.

oh definitely. i can just plug in all the ingredients and how many servings and figure out how many points it comes out to be for me. Looks like it's reasonable for a dinner dish.