I am at the start of my second week of MRC and love, love, love this recipe thread!! I think having these yummy recipes makes meal time so much more exciting. Just a few questions/comments:
ShineOn: YOU LOOK AWESOME. What an inspiration. Congratulations on your success.
Thelish: I want to try your Asian Meatballs recipe. It sounds fabulous. One question...the glaze calls for Peach Mango Concentrate. Does MRC make this in a concentrate? I have only seen it in powder form. I was just curious.
The following is a recipe that I had for chicken hummus from a spa that I go to every year. You would have to scale it way back to be on plan, because a serving of garbanzo beans is 1/4 cup.
8 oz CHICKEN BREAST, COOKED
2 C GARBANZO BEANS, COOKED
4 GARLIC SEGMENTS
2 T OLIVE OIL
1/4 C WATER
1/4 C FRESH CILANTRO, MINCED
1/4 C FRESH LEMON JUICE
pinch SALT
Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.
Puree till smooth, (add a little water, if necessary, till reaching the consistency of peanut butter).
Add cilantro, and diced chicken. Mix and chill till ready to serve.
INGREDIENTS:
3 cups canned chickpeas (1 28 oz. can), drained and rinsed
2 large cloves of garlic, peeled and crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground cumin
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 cup water
Pinch of chili pepper (optional)
1 teaspoon paprika
This came with no instructions so I will put what we do, simmer the beans on the stove for a short bit of time (20 minutes) rince and cool slightly, place garlic and lemon juice in the blender with other dry ingredients, place in blender maybe a 1/3 at a time the beans. Slowly add the water and olive oil and blend to desired consistancy.
INGREDIENTS:
3 cups canned chickpeas (1 28 oz. can), drained and rinsed
2 large cloves of garlic, peeled and crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground cumin
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 cup water
Pinch of chili pepper (optional)
1 teaspoon paprika
This came with no instructions so I will put what we do, simmer the beans on the stove for a short bit of time (20 minutes) rince and cool slightly, place garlic and lemon juice in the blender with other dry ingredients, place in blender maybe a 1/3 at a time the beans. Slowly add the water and olive oil and blend to desired consistancy.
LOL - this came from a kid's website so the instructions were geared towards kids:
" 1. Check with a grownup and wash your hands before you begin.
2. Put all the ingredients in a blender (except the water and paprika.)
3. Use the puree setting on the blender to mix everything until it is smooth and creamy. If it's too thick, turn off the blender, and drizzle in a little water (up to 1/2 cup) and puree again until it's the right texture for dipping.
4. Turn off the blender and wait until it has completely stopped. Use a spatula to scrape all the hummus into a shallow bowl.
5. Drizzle a little bit of olive oil over the top, and sprinkle it with paprika.
6. Clean up the kitchen before you dig into your yummy hummus dip — or as I call it, yummus! "
Yours are probably better! The more I look at it tho the more I want to try it!
Now that's funny I didn't see that. We typically put a red asian garlic sauce on the top of it that is very hot and spicy so I'll have to see if that even fits in the plan. The fact that it is a starch kind of prevents from using a toritlla in place of the pita, hmm I think I could eat this with a spoon, a very small one since 1/4 doesn't go very far. Maybe use a turkey brat if I can manage to eat that without bread, could be quite a site eating a turkey brat spread with hummus and no bread. My mouth is watering......
Now that's funny I didn't see that. We typically put a red asian garlic sauce on the top of it that is very hot and spicy so I'll have to see if that even fits in the plan. The fact that it is a starch kind of prevents from using a toritlla in place of the pita, hmm I think I could eat this with a spoon, a very small one since 1/4 doesn't go very far. Maybe use a turkey brat if I can manage to eat that without bread, could be quite a site eating a turkey brat spread with hummus and no bread. My mouth is watering......
INGREDIENTS:
3 cups canned chickpeas (1 28 oz. can), drained and rinsed
2 large cloves of garlic, peeled and crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground cumin
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 cup water
Pinch of chili pepper (optional)
1 teaspoon paprika
This came with no instructions so I will put what we do, simmer the beans on the stove for a short bit of time (20 minutes) rince and cool slightly, place garlic and lemon juice in the blender with other dry ingredients, place in blender maybe a 1/3 at a time the beans. Slowly add the water and olive oil and blend to desired consistancy.
YUM! Thanks Dixie! I love hummus... I think I am getting the hang of this... Love this Receipe thread!
This board is a life saver, I give more credit here for my success then I could possibly give to my center. The recipe thread oh yes, I'm very thankful for this one as well. Try the soft taco casserole. It's delicious. I also love fried tacos and that recipe helped me come up with a fix for that by placing the tortillia in the skillet until it has a crunchy fried like texture, just brush the tortillia with olive oil before throwing it in the skillet, cook up a batch of MRC friendly taco meat and lots of taco veggies. I use 2 ounces meat and 1 oz cheese. I usually have left over veggies but it's wonderfully satisfying for that fried taco craving.
This board is a life saver, I give more credit here for my success then I could possibly give to my center. The recipe thread oh yes, I'm very thankful for this one as well. Try the soft taco casserole. It's delicious. I also love fried tacos and that recipe helped me come up with a fix for that by placing the tortillia in the skillet until it has a crunchy fried like texture, just brush the tortillia with olive oil before throwing it in the skillet, cook up a batch of MRC friendly taco meat and lots of taco veggies. I use 2 ounces meat and 1 oz cheese. I usually have left over veggies but it's wonderfully satisfying for that fried taco craving.
Crush up Garlic (or plain) melba toast very fine. Coat your chicken breast or fish filet and pan "fry" in about a tablespoon of olive oil - I usually brush a little of egg white on the meat to make the melba stick...it is surprisingly good!
This sounds yummy! It sounds like Melba Toast will become a good friend of mine
Can any of you share some recipes for salad dressings, I prefer Ranch but I know it's hard to find a "good" one.
Are any of the store bought dressing O.K?
Also, I've seen the MRC dressing mentioned, and wonder what that one is also.
Can any of you share some recipes for salad dressings, I prefer Ranch but I know it's hard to find a "good" one.
Are any of the store bought dressing O.K?
Also, I've seen the MRC dressing mentioned, and wonder what that one is also.
Thanks!!
Here's a ranch dressing from my center:
12 oz Low-fat cottage cheese
1 pkg Hidden Valley Ranch mix
2 to 4 oz of water
YUMMO! And it was a huge portion. I loved it. I will take the advice of making the regular flavor next time. One thing, it never totally solidified. It was still pretty jiggly. Kida of like jello, not runny. Is that right? I wonder if it would be good in the freezer?
