KeepinOnandOn,
I have tried your pancakes but they always come up mushy, not pancakey. What am I doing wrong?
I don't think they ever get "pancakey" but I've found that the longer I cook them the better they are. The first few times I made them I took them off when they were pretty light and they were kind of spongey. It also helps to spread them out a bit so they are thinner. Hope this helps
Green Bean Casserole
6 oz frozen french cut green beans, thawed and drained
1 pkg. cream of chicken soup prepared in 6 oz water
1 tsp. butter buds
2 oz frozen mushrooms thawed & drained
4 onion flavored melba rounds crushed
place melba toast in food processor and crush to bread crumb consistency. Saute green beans & mushrooms until tender, approx 5 min. Place in small baking dish add soup and butter buds. Cook at 350 for 15 min. Top with melba and cook 5 minutes. Servings 2
Pumpkin Pie
1 pkg. vanilla creme pudding
1 slice 40 cal. bread
4 oz yellow squash, eeled, chopped and cooked
1/4 ts. pumpkin pie spice
1 packet splenda
1 egg
2 oz. low fat cottage cheese
3 oz. water
Spray small dish or custard cup with Pam. Place rolled bread in bottom of dish and bake at 350 for 10 min. until slightly browned. Blend remaining ingred. in food processor or blender. Pour over crust and bake for 10-15 min. until solid. Servings 1
Sage and savory dressing
7 slices 40 calorie bread toasted & Cubed
1pkg. chicken bullion supplement dissolved in 8 oz water
3 green onions
1/2 t. savory seasoning 1/2 t. sage
1 stalk celery 1/2 t. rosemary
1/2 t. poultry seasoning 1/2 bell pepper diced
Soak bread crumbs in dissolved chicken bullion supplement. Mince geen onion and celery. Combine all ingredients and pack loosely in 2 quart casserole dish sprayed with pam. Bake at 350 for 30-35 min or until top is lightly browned. Serving size 1/4 cup. Servings 7
Cranberry Orange Relish
12 oz fresh or frozen cranberries
1 med. orange peeled
1 pkg. orange or strawberry banana gelatin supp.
10 packets splenda
remove seeds from orange. Place orange and cranberries in food processor. Process until evenly chopped. Add 1/2 the orange peel to make it more tart. Place in bowl, add dry package of supplement. Store in Refrigerator for 48 hours for Max. flavor. Serve cold or room temperatur. Serving size 1/4 cup.
Traditional Cranberry sauce
12 oz. fresh or frozen cranberries
1 cup water
12 packets splenda
In saucepan bring splenda and water to a boil. Add cranberries and return to a boil. Reduce heat and simmer for 10 min. stirring occasionally. Remove from heat. Cool to room temp. then refrigerate for 24 hours. Serving size 1/4 cup
Cheesy Mushrooms
8 fresh whole mushrooms
2 oz. swiss cheese shredded
1 pkt. chicken bouillon supp. dry
Preheat oven to 400. Clean mushrooms and serparate stems. Chop stems and mix with shredded cheese. Place mixture in caps and sprinkle with dry supplement and a few drops of water. Spray lightly with butter flavored pam and bake 5-10 min. Makes 1 serving.
Baked apples with Cinnamon
Apples
Cinnamon & Splenda to taste
Vanilla Creme Pudding supplement made into pudding
Peel and core apples, place in baking dish. Sprinkle with cinnnamon, cover and bake at 350 for 35 min or until tender. Remove from oven and cool. Serve with vanilla creme pudding.
Has anyone besides me noticed how many errors there are in the MRC cookbook? Recipes are repeated, some are in the wrong section, some that are very similar include microwave instructions while others don't, etc. etc.
I wrote to emetabolic dot com and got a response--they are revising the cookbook! I wrote back with some additional suggestions.
For example, I'd like to see them put in the index (which they promised) a list of the supplements and then the recipes that use each of them. Other ideas? Pass them on! I suggest that anyone with ideas for improvement write to them while they are in the process of revising the cookbook.
A manager at my center made an Artichoke Spinach Dip that was to die for. It tastes just like the real thing and I served it to guests at a get-together and they loved it. They had no idea it was healthy - hehe.
Spinach Artichoke Dip
3 cups low-fat cottage cheese
12oz frozen spinach (thawed and water squeezed out)
1 packet of Hidden Valley Ranch mix (powder form)
1 cup grated low-fat parmesan cheese
1 small can of water chestnuts
1 jar of artichoke hearts
1 tsp minced garlic clove (optional)
1 tbsp water
Directions
In blender, blend the cottage cheese, garlic, ranch mix and water till very smooth consistency. May add more water if needed.
Poor into mixing bowl and add thawed spinach.
Dice the water chestnuts and cut the artichoke hearts to preferred pieces.
Add the parmesan cheese, water chestnuts, and artichoke hearts.
Serve with melba toast or fresh cut veggies.
Makes 4-6 servings - remember if eating with melba toast rounds only for dinner and stay within 40-50 calories.
Here are some recipes my center gave us for a "Mexican Fiesta", for those of you who love mexican food. My favorite is the Chicken Tortilla Soup!
Fresh Salsa and Tortilla Chips Tomato Salsa OR Peach Salsa
4-6 fresh tomatoes 2-3 fresh tomatoes
½ cup (or big handful) cilantro 1-2 fresh or frozen peaches
2-4 jalapenos (depending on desired intensity) 2-4 jalapenos
1 fresh garlic clove or 1 tbsp garlic powder 1 garlic clove or 1 T garlic powder
3-4 green onions (chopped) 3-4 green onions (chopped)
For very chunky salsa, simply chop all ingredients. For chunky salsa, pulse 2-5 times in blender or food processor. For smoother salsa, blend until you get the desired consistency. Measure before eating to ensure the right serving size. 4oz salsa does not count as your whole veggie serving!
Tortilla Chips
1 La Tortilla Factory 50 tortilla
Pam spray
Seasonings: (all optional) Salt substitute, taco seasoning, garlic powder, black pepper
Heat oven to 400 degrees. Lightly brush tortilla with water on each side. Season as desired on both sides. Cut with a pizza cutter into triangular chips. Bake for approximately 5-7 minutes. Makes 1 serving and counts as starch.
Mock Margaritas
1 lemon supplement
lemon-lime diet beverage
1 tsp rum extract if desired
Ice (to desired consistency)
Shake or mix in blender. All menus after Day 5.
Chicken Taco Salad
2oz Chicken breast (cooked and shredded)
1 oz cheese (grated)
¼ cup chopped tomatoes
cilantro, to taste
jalapeno peppers, to taste
¼ cup green onion, chopped
4 oz lettuce, chopped
chili powder, to taste
Bake, grill or broil chicken, cool and shred. Combine with chili powder. Combine all veggies, top with chicken and cheese. Makes 1 serving
Chile Relleno Casserole
1 ½ cup low fat cottage cheese
8 white whites
1 cup shredded cheese
½ cup green chilies
¼ cup chopped green onions
Dash of Tabasco sauce, optional
Blend cottage cheeses, egg whites and cheese. Add green chilies. Spray 8x8 casserole dish with Pam. Poor in mixture. Bake at 350 degrees for 40 minutes or until knife comes out clean. Makes 4 servings. Serve with a salad. Counts as a group 2 serving because of the fat.
Chicken Tortilla Soup
16oz or 24 oz of diced chicken, depending on menu plans
*1 cup black beans (or bean of choice per menu plan)
Veggies: 1 can green chilies, 3 green onions, 1 green pepper, 1 zucchini
2 packets of Cream of Chicken Veggie protein supplement
2 packets of Cream of Tomato protein supplement
1 packet Chicken Bouillon protein supplement
16-24oz water, depending on desired consistency
Spices to taste: ½ tsp oregano, chili powder, cumin, cayenne pepper, Tabasco sauce
Sauté chicken in Pam until browned. Put supplements with water into stock pot. Add chicken, beans, and veggies. Simmer for 20-30 minutes.
This equals 4 servings of dinner protein, 1 creamy, ¼ clear, and 1 starch. *May omit the beans for lunch serving. If omitting beans for dinner, make the tortilla chips and dip into soup.
