I'm the type of cook that just throws things together not paying much attention to amounts. Drives others crazy when they ask for a recipe! I've tried to figure out amounts.
Jambalaya
1 cup diced cooked chicken breast
1 cup diced cooked ham
1 diced onion
1 diced green pepper
1/2 cup diced celery
2 cloves minced garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 can tomatoes, juice included
1 teaspoon hot pepper sauce
3 cups cooked brown rice
Spray a nonstick pan with a bit of oil. Saute chicken and ham until browned, about 5 minutes. Remove meat from pan. Give pan another wee spray of oil and add onion, green pepper, celery, garlic , cayenne and onion powder. Cok until onion is tender. Return meat to pan and add tomatoes. Add cooked rice and stir. Cook until liquid is reduced to your liking. Stir in hot pepper sauce .
I think you can put shrimp in too, but we don't care for seafood. Kielbosa can be used instead of ham. Adjust the spices to your own taste. We eat quite a bit of spicey stuff. If you're not sure, less is better cause you can always add more. You can add more or less of the veggies to your liking as well.
Found this on the web, can't remember the site, but it sounds delicious and it happens to be SB LEGAL! I haven't tried them yet!
SAVORY CHEESE SCONES
2 c flour (use whole wheat)
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 c grated Cheddar cheese
3 Tbs Parmesan cheese
1/3 c butter
1/3 c milk
2 eggs
Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8" diameter,1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.
NOTE: You may remove 1tbl for each cup of flour if you so desire, or increase the milk a tad. The recipe doesn't say what type of flour to use, so presuming its white (yuck), so when using WW, you can use 7/8 of a cup instead of a full cup.
These sounded yummy, as long as you don't eat them all!
CHILI NUTS
1 Egg White
3/4 lb Unsalted Cashews
2 tsp Coarse Salt
1 tsp Crushed Red Pepper Flakes
1/2 tsp Ground Cumin
1/2 ts Leaf Oregano, crumbled
1/4 tsp Ground Hot Red Pepper
Preheat oven to 300F degrees. Generously grease a jelly-roll pan. Lightly beat egg white in medium-size bowl. Add cashews; toss gently to coat. Combine salt, red pepper flakes, cumin, oregano, and ground red pepper in a small bowl. Sprinkle over nuts; toss to coat evenly. Spread nuts in prepared pan. Bake in preheated oven, stirring 2 or 3 times to separate nuts, for 25 minutes or until golden and fragrant. Cool nuts completely. Store in airtight container.
Haven't tried these, but they sure do sound delicious, not to mention easy-my type of recipe!!!
WHOLE WHEAT PUMPKIN MUFFINS
2 c. whole wheat flour
2 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
pinch allspice
1/2 t. ginger
1/4 t. salt
2 eggs
1/4 c. agave syrup
1 1/2 c. plain cooked pumpkin
1/4 c. oil
1/2 c. coarsley chopped walnuts
1) Preheat oven to 375°F. Grease muffin tin.
2) Mix all dry ingredients in one bowl. Combine all wet ingredients in another, mix raisins in with wet ingredients.
3) Add wet ingredients to dry and mix until just combined. Spoon into muffin tins (very thick batter), and bake about 20 minutes.
This is for all you little SOUTHERN FLOWERS who really miss their TATER CAKES!!!
1 1/2 LBS DAIKON RADISH
1 TSP SEA SALT
1 EGG
5 TBS FINELY GROUND PORK RINDS
2 TBS FINELY MINCED GREEN ONION
SEA SALT AND FRESHLY GROUND BLACK PEPPER
2 TBS OLIVE OIL
PEEL AND GRATE THE DAIKON INTO A BOWL. COMBINE WITH SALT AND LET SET 1/2 HOUR. SQUEEZE THE WATER OUT OF THE DAIKON WITH YOUR HANDS. THE MORE YOU SQUEEZE THE BETTER THE CAKES WILL BE. MIX THE DAIKON WITH THE EGG, PORKRINDS, GREEN ONION AND SEA SALT..BLACK PEPPER TO TASTE. LET SIT FOR 10 MINUTES
HEAT HEAVY PAN OVER MEDIUM HEAT (BLACK SKILLET IS BEST) THAT CAN GO INTO THE OVEN . SWIRL OIL IN THE PAN. FILL 1/4 C
MEASURING CUP WITH MIXTURE. PACK DOWN. TURN OUT INTO THE PAN.. CONTINUE WITH REMAINING MIXTURE. FRY CAKES 5-6 MIN THEN TURN AND COOK 2-3 MINUTES LONGER. PLACE THE WHOLE PAN IN OVEN AND BAKE 10 MIN.
1 PKG SUGAR FREE JELLO (your choice of flavor)
2 C PREPARED WHIPPING CREAM
WHIP THE CREAM THEN ADD JELLO AND MIX GENTLY ..DROP BY TEASPOONS ONTO WAX PAPER THEN PLACE IN THE FREEZER UNTIL FROZE. KEEP IN FREEZER BAG
CAL PER COOKIE 42
FAT 4.5
FOLD IN DRY PUDDING MIX TO WHIPPED CREAM. DROP MIXTURE ONTO LINED BAKING SHEETS (WAX PAPER) BY ROUNDED TEASPOONS. FREEZE ON COOKIE SHEETS THEN PLACE IN FREEZER GABS...MAKES 50 COOKIES
1 TBS COCOA
8 PACKS EQUAL (OR SWEETNER OF CHOICE)
6 TBS BUTTER
4 OZ CREAM CHEESE
4 OZ HEAVY CREAM
2 TBS HEAVY CREAM
5 TBS PEANUT BUTTER
6 TBS SPOONABLE SPLENDA
1 C CRUSHED PECANS
1 C COOL WHIP
1 SQUARE OF UNSWEETENED CHOCOLATE
CRUST:
MIX PECANS AND 4 TBS MELTED BUTTER. POUR IN PIE PLATE, SPREAD OUT TO COVER BOTTOM OF PLATE. PUT IN FREEZER
CHOCOLATE LAYER:
MELT 2 TBS BUTTER AND UNSWEETENED CHOCOLATE IN MICROWAVE ON LOW SETTING APPROX 2 MIN. MIX IN 2TBS CREAM, 1 TSP VANILLA. STIR WELL. ADD 8 PACKS EQUAL. POUR OVER FROZEN PIE CRUST. PUT BACK IN FRIDGE
PEANUT BUTTER LAYER:
MIX TOGETHER PEANUT BUTTER, CREAM CHEESE, 1/3 C SPLENDA.
SPREAD OVER FROZEN PIE.
CHOCOLATE WHIPPED TOPPING:
MIX 1 C COOL WHIP, 1 TSP VANILLA AND 1 TBS COCOA. SPREAD
ON TOP OF PIE. REFRIGERATE. CUT PIE INTO 12THS. VERY RICH
This is so simple and good, I never thought to contribute it before. Excellent for hot weather areas for refreshing pause/nourishment:
1 cucumber diced into approx 1/4" pieces
1 med zucchini diced (or just zucchini works great too)
1 tomato diced also
1/2 medium onion diced
Throw these into a 1 gallon Ziploc bag then add the juice of one lemon, 2 T of Olive oil, about 3/4 tsp of salt...you may need more depending on your taste
Zip up the bag and toss the ingredients around to coat them with liquids. Stick it in the fridge and turn over whenever you're looking in the fridge for a legal snack. Better if left overnight, but very good after about 4 hours
It's cool, refreshing, and great on hot days, or as a side dish with your meal. There will be a goodly amount of liquid with this salad, and I just drink it after I eat the salad. I have made a 3/4 full gallon bag of this stuff, it lasted about 3 days. It got eaten in that time, never had any around long enough to go bad. I have made a complete lunch from just this.
4 chicken breasts, boned, skinned
4 T butter
2 cloves of garlic, crushed
1/2 medium onion, chopped
4 ozs. cream cheese
4 mushrooms, sliced
On a large piece of aluminum foil, place the chicken topped with the butter (1 T on each breast), garlic, onion and mushrooms. Cube the cream cheese and place it around the chicken. Fold up the sides of the foil and seal. Place the foil packet into a 350 degree oven and bake until completely cooked ( about an hour). Remove the chicken pieces first, then stir the sauce and spoon back over the meat.
1 pkg. diet Jell-O
1 cup boiling water
1 pkg. crystal or Wyler's lite
1 cup cold water.
Put into DIXIE CUPS with a stick, or TUPPERWARE popsicle molds.
Stick them in the freezer until set!
2 boxes of Sugar-free lime or lemon Jell-O dissolved in 1 cup of boiling water.
1/2 c cold water
1 can diet 7-Up soda
1 small carton (8 ozs.) sour cream
Mix well with wire whisk or mixer and pour into individual serving dishes. (I sometimes use punch cups. It is nice to have a handle.) Refrigerate until set.
1/2 cup Avocados -- peeled and chopped
2 teaspoons Fresh Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Celery Salt
dash Pepper
1 cup Sour Cream -- divided
Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container. Cover and puree until smooth. Blend in an additional 1/2 cup sour cream. Chill, covered, allowing flavors to blend.
Use reduced fat sour cream if you want to..use for salads OR
dipping your steak in!
Jambalaya
