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Microwave Lemon Garlic Broccoli (Mama's Kitchen)
2 boxes frozen broccoli florets 1/3 cup water 2 1/2 tbs olive oil 1 1/4 tbs lemon juice 2 1/2 garlic cloves, minced 1 1/4 tsp red pepper flakes (optional) 1 1/4 tsp salt, adjust as you prefer 1. Microwave broccoli and water in covered bowl on high for 6 minutes or until crisp tender 2. Mix the rest of the ingredients together 3. Drain cooked broccoli 4. Pour lemon garlic mixture over broccoli and mix to coat 5. Let sit for about 2 minutes. 6. Serve and enjoy! Serves 10 |
Homemade Black Bean Veggie Burgers (from AllRecipes)
Ingredients: 1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled 1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs Directions: 1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. 2. In a medium bowl, mash black beans with a fork until thick and pasty. 3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. 4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. 5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. 6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. |
Cabbage/Chicken/Noodle Salad
Chinese Chicken Salad Ingredients: 1 pkg chicken-flavored ramen noodles ¼ cup oil 3 T red wine vinegar 1 T sugar or Splenda 2 cups shredded cabbage 1 6 oz can chunk chicken 1/8 cup onion 3 T sesame seeds salt & pepper Directions: Break up noodles while in pkg. Put in bowl. Sprinkle on seasoning. Add oil & vinegar – stir. Add remaining ingredients. Mix well. Refrigerate overnight. |
Chinese chix cabbage salad
1 lg boneless skinless chix breast diced 2 stalks celery sliced thin 2 carrotts sliced thin 1/4 onion sliced thin 1 green pepper sliced thin 1 can sliced water chestnuts 1 cup peanuts 1 bag brocollii slaw 1/2 head cabbage thinly sliced 2 pkgs ramon crushed(dont cook) Dressing 3 T oil 1/4 cup vinegar 1/4 cup low sodium soy sauce 3 pkgs splenda seasoning pks from ramon pepper mix all together.the dressing should be sweet sour,you can very the vegies to what u like and for more than 2 people add more chix and vegies..keeps real well in refrig for sev days. |
Wendy's Chili
Sorry, I thought I posted this a long time ago!
Wendy's Chili (serves 6) 1 lb. ground beef 1 14.5 oz can tomato sauce 1 14.5 oz can kidney beans (with liquid) 1 14.5 oz can pinto beans (with liquid) 1/2 Cup diced onion 1 4 oz diced green chiles 1 14.5 oz can diced tomatoes 1-1.5 tsp cumin powder 1.5 TB chili powder 3/4 tsp black pepper 1 cup water Brown the ground beef in a skillet, drain. In a large pot, combine the beef plus all remaining ingredients. Simmer, stirring every 15-20 minutes, for 2-3 hours. PS pay attention to the spice amounts.... I got them backwards the first time, NOT A GOOD THING! [/B] |
Salmon patties
2cups canned salmon (drained) 3T minced onion 3T minced celery 2 eggs 1/4 cup ketchup 1 cup instant potatoes salt and pepper to taste mix well form into patties pan fry in non stick pan serve with lemon or tarter sauce the original recipe said to dredge patties in cracker crumbs and fry in oil but i ommitted that part and fried in a non stick pan with spray pam and no crumbs.My canned salmon was canned with a few jalepeno peppers so if you like a little heat u could add a dash of hot sauce. |
turkey crunch casserole
2 cups of cubed turkey(you can use chix,ham, or roast pork or beef too) 1 cup diced celery 1/2 cup diced onion 1 can mushrooms 1/2 cup mayo 1 can crm mushrm soup(or chick) 6 hard boiled eggs chopped (not to small) 1 bag chow mein noodels mix soup and mayo together with 1 cup water..add vegies and meat and eggs..stir and put in a greased casserole(i use pam spray) put chow mein noodels on top bake 350 for an hr.. serve with soy sauce you can add slivered almonds also..this is a good brunch dish esp with ham.its easy to double for alarger crowd. |
I made this today and DH and I thought it was the best Chicken stir-fry we've ever eaten. I did mix the sprouts right into the veggies and chicken, added about a cup of celery to the stir fry also. I didn't have fish sauce, coconut milk or red curry paste on hand but I found easy recipes for all three. I always keep a tube of anchovie paste in the frig, I used a teaspoon of that and 2 Tablespoons light soy sauce for the fish sauce. The red curry paste was really easy to make if you don't have that on hand and it's crucial for the recipe. Do not skip it! It made quite a bit of curry paste so I put the balance into my freezer for future use. It didn't call for a thicken of the sauce either so I mixed up 2 Tablespoon cornstarch with water and thickened it up. You all gotta try this, Yum-0. I didn't use the Cilantro. I'm not a huge fan of it.
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I'm going to make this today, I scaled it in half....original recipes serves 12. This is for 6, it states to divide dough into two but I'm just going to make one big one since I cut the recipe in 1/2.Okay, I'm back to edit this. It said to leave about 2" high, I flattened mine out to about 1.5". I baked them for 35 minutes, put out on the counter to cool. The loaf was just too tempting sitting on the counter so I decided to eat a slice. Geeeeezzz, it was still a tad doughy inside. So I popped it back into the oven and baked again, don't know how long. But the recipe is a keeper, DH just loved it. Next time I'll press it down more, maybe 1". The flavor with the onion and cheese is good, the tablespoon of powdered sugar was good in them.
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I don't know where this recipe comes from orginally...perhaps WW? ...but I got it from a Yahoo email group a few years ago. I have never figured out the calories or carbs myself but the recipe came to me with this info. Just looking at it, it seems like it should be more carbs?!! You can find many variation of this recipe online. I used less carrots and raisins today, and used unsweetened applesauce instead of apple butter...added a little more cinnamon and a little cloves and allspice and Splenda. They were really good!
165 Cal. 5-1/8 fat 28-1/8carbs Yields: 12 Servings Ingredients 1-1/4 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup shredded carrots 1/2 cup shredded apples 3/8 cup raisins 1/8 cup chopped pecans 1/8 cup sweetened flaked coconut 1/2 (8 ounce) can crushed pineapple drained 1/8 cup vegetable oil 1/8 cup apple butter 1 teaspoon vanilla extract 1 large eggs 1 large egg whites Cooking spray Instructions 1. Preheat oven to 350. 2. Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl. 3. Stir in carrot and next 5 ingredients. Make a well in center of mixture. 4. Combine oil and next 4 ingredients; stir with a whisk. 5. Add oil mixture to flour mixture, stirring just until moist. 6. Spoon batter evenly into muffin cups coated with cooking spray. 7. Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center. 8. Remove muffins from pan immediately; let cool on a wire rack. |
Egg Muffins
6 eggs 1 c milk 1/2 cup bisquick 1/2 c ham, bacon or sausage cooked and chopped fine 1/2 c red and green pepper 3T chopped onion dash salt and pepper 1/2 cup shredded cheese i used cheddar put in greased muffin pans or mini muffin pans,bake 350 till lightly browned cool and freeze i dont usually follow recipes exactly so the one above is what i used but u can use any variation of vegies,meats and cheese. one muffin is ameal for me. |
Micro cake
1 egg 3 T wwpancake mix 3T milk 1/2 tsp oil dash salt 1tsp anyflavor sf jello mix well and pour into a greased coffee mug micro 2 min. it will rise above the cup and then come down again..looks funny but works. dump onto a plate when cool slice into 3..serve with sf jam, or fresh fruit,and a dab of lite whipped topping.i love this! |
Easy-Peasy Blueberry Dessert - Weight Watchers; 4 Pts.
:carrot:
1/3rd Jar of Fat Free, Calorie-Free, Sugar-Free Walden Farms Caramel Dip 1-2 c. of frozen (no sugar added) blueberries 1 serving 'Country Choice' organic gingersnaps (or similar) - 5 cookies, crushed Spray a shallow cooking pan with Pam cooking spray. Add the frozen blueberries, and 1/3rd jar of Walden Farms Caramel Dip (found in your produce section, usually near the berries). Stir gently until well incorporated. Top with crushed gingersnap cookies. Heat in a 350 degree oven until bubbly, or about 15-20 minutes. Add Edy's Sugar-Free, Fat-Free Vanilla Ice Cream for a really special treat. (add 2 pts. per serving of ice cream). Weight Watchers.....the whole pan is 4 pts. as the only thing with any points in 'em is the cookies. This is a great way to get a big heaping helping of your anti-oxydents. Even your non-dieting friends are going to LOVE this! |
Zuccini Pancakes
2 zucs grated 4T pancake mix 1 egg 1/4 c parmesan cheese 1/2 tsp grated onion dash salt and pepper mix well spray teflon pan with pam, place dolops of mixture in pan and flatten, brown and flip. |
Chicken and Broccoli Stir-Fry
Chicken and Broccoli Stir-Fry
2 tsp. olive or canola oil 4- 3oz boneless, skinless checken breast, cut into thin strips 2 cloves garlic, minced 3 cups chopped broccoli florets 1 medium red bell pepper, cored, seeded, cut into strips 2 tsp cornstarch 1/2 tsp ground ginger 1/2 cup water (or chicken broth, if you have it) 3 tbl. Worcestershire sauce Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, 3-5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken. Add broccoli and bell pepper to the same skillet; cover and cook 3-5 minutes. In a small bowl, combine cornstarch, ginger, chicken broth (or water), and Worcestershire, blend well. Return chicken to skillet with vegetables, add cornstarch mix. Bring to a boil, stirring constantly, about 5 minutes. svg: 1 cup: GI trace; GL trace; calories 189; protein 29g, carbs 5g, fiber 2g, fat 4g, cholesterol, 68 mg, sodium 210 mg. |
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