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Old 04-25-2002, 08:01 PM   #16  
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Default Pon Pon or Hacked Chicken

This is a great appetizer. It can be made ahead, and it is served cold, or at room temperature.

4 boneless chicken breast halves
1 quarter size piece of ginger
1 small onion peeled and quartered
2 stalks of celery with leaves

Bring a 4 quart pan of water to boil. Add ginger, onion, and celery. Let cook a few minutes, add chicken. Bring to a boil, then turn off and allow to sit for about 15 minutes until chicken is just done. Slice into 1/2 inch thick strips, set aside. Reserve broth for other uses.


3 T natural peanut butter
1 T Asian Sesame oil
1 T peanut oil
1 T soy sauce (dark if available)
1 T red wine vinegar
2 T grated ginger
1-2 cloves garlic minced
1 green onion, minced with green tops too!
1 teaspoon red pepper
1 T. ground Szechwan peppercorns
1/2 teaspoon splenda, or agave

Mix in order given, to form a thick paste. Add a bit more sesame oil if too thick. Toss gently with chicken. Serve at room temperature.

(if you like hot stuff, add more red pepper- Szechwan peppercorns are available at Asian markets. It is good to toast them in a hot dry skillet before using. I keep them in a pepper grinder, and it works fairly well!)
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Old 04-25-2002, 08:08 PM   #17  
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Default Egg Drop Soup

I hope I did not post this already...I can't remember, and I did not see here goes!

To serve 8:

6 cups chicken broth
1 small head of nappa, sliced crossways into 1/2 inch thick strips
2 green onions minced
1 T ww pastry flour
2 eggs, beaten with a dash of salt

Bring broth to a boil, add nappa, and green onions. You can add any other vegetables that you would like, such as strips of carrots, pea pods, spinach leaves, or mushrooms. Remove about 1 cup of the broth, and mix in the flour bit by bit, until smooth. Add to the rest of the broth in the pan and bring to a boil. Once it thickens slightly, reduce heat, and begin to stir in a circle slowly. While stirring, add eggs in a thin stream. Once egg is set, serve immediately.
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Old 04-26-2002, 01:35 PM   #18  
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Default Stuffed Bell Peppers

4 bell peppers
1 onion
1 1/2 to 2 pounds ground beef
smoked sausage
1 can Rotel
1lb brown rice
2 small cans tomato sauce
Cajun Seasoning
Garlic Powder
Parmasan Cheese

Cut the tops off of the bells peppers. Clean and cut in half. Cook in the microwave till soft. In the mean time chop the leftover tops of bell peppers and onions. Add to the browning hamburger meat.
Cook until onions and peppers are tender. Add seasonings to taste. I add lots of garlic.

To the meat add the rotel, rice and enought water to almost cook the rice. When the rice has about 15 minutes left add the tomato sauce and sausage. (cut sausage into thin circles)

When done. Line a pan with a little of the rice mixture. Then lay the cooked bell peppers on top. Fill with the rest of the rice mixture. And top with a little parmasan cheese. Ready to serve.

Not low fat but very delicious.


Last edited by CountryMom4Him; 04-26-2002 at 01:57 PM.
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Old 04-27-2002, 01:47 PM   #19  
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Default San Bei Ji (3 cup chicken)

San Bei Ji (3 cup chicken) - from Taiwan.
This recipe doesn't use any oil (like others out there), although a little sesame oil can be drizzled on afterwards.

3 cups water
3 cups rice wine (not vinegar!)
2.5 cups red. sodium soy sauce
1 Herb package labeled "roast wine chicken" or similar ( at Oriental FS)
1 whole chicken cut up (I use 12 chicken legs)
BIG slices of ginger (for easy removal).
Add all ingred. in a big pot. Boil 1 hr on medium heat.

Good on the first day, but even better the second day.
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Old 04-28-2002, 04:27 PM   #20  
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Default Mulato Chili w/ Cocoa

Here's a recipe I found on a chile lover site -
Mulato Chili w/ Cocoa
4 dried mulato chiles (very HOT)
1 onion chopped
2 T oil
1 t cinnamon
1 t garlic salt
1 T oregano
1 T cumin
3 garlic cloves, minced
2 lg cans stewed tomatoes
tomato juice for thinning

Add at end:
2 t unsweetened cocoa powder
1-1/2 c cooked black beans

Soak chiles in hot water for 25min until soft. Saute onion in oil until translucent. Add garlic, chile, spices + stewed tomatoes w/ juice. Simmer 25min. Add cocoa powder and black beans. Stir well. If the chili is to thick, add tomato juice to desired consistency.

Really good - very filling. I didn't have the chiles, so I left them out. I used 1 15oz can of black beans. I only used 1 can of stewed tomatoes, and mixed in 1/2# cooked ground beef at the end. Enjoy
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Old 04-28-2002, 07:10 PM   #21  
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Default allah's sunrise

2 tsp extra-virgin olive oil
1/3 c chopped white onion
1/2 green bell pepper, seeded and cut into strips
1/2 poblano or red bell pepper, seeded and cut into strips
1 jalapeno pepper, raw, seeded and cut into tiny stips
(retain the seeds and add for additional hotness!)
8 oz organic crushed tomatoes
2 tsp cayenne pepper or aleppo pepper
sea salt
2 large eggs
freshly ground black pepper to taste.

Heat and empty cast iron skillet dry on medium heat, then add the olive oil and saute the onions and sweet peppers until soft, about 5 mins, stirring with a wooden spoon.
Add the jalapeno and tomatoes and cook until the mixture just begins to thicken, about 8 minutes.
Add the sleppo or cayenne pepper and some sea salt to taste and adjust the seasoning for your preference.
Break one egg at a time into a bowl and slide it into the skillet while the tomato and pepper mixtureis simmering. Cook for another 8 minutes, spooning the sauce over the eggs until they are set. Divide the dish in half and serve in individual bowls topped with black pepper.

Serves 2

per portion
Cal 197
Pro 9grm
carb 19grm
fat 10grm
sat 2.6 grm
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Old 04-29-2002, 04:11 PM   #22  
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Default Crunchy Baked Chicken Tenders

Unfortunately, I'm not really sure of amounts here, but this is the kind of recipe that you can easily adjust to suit your own personal tastes. I created this by accident one day and the whole family loved it. The shredded wheat stayed really crispy.

Boneless skinless chicken breasts cut into strips
1/2 cup of low fat ranch dressing
1 cup of shredded wheat, crunched up into crumbs
1 tbsp of grated parmesan cheese
Seasonings of choice. I use salt, black pepper and cajun seasonings.

Marinate the chicken breasts in the ranch dressing for 30 minutes to an hour. Mix the cheese, shredded wheat, and seasonings together. Bread the chicken in the crumb mixture. Place on a cookie sheet and bake at 400 for about a half hour.
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Old 05-01-2002, 12:42 PM   #23  
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Default Salsa

Warning...this makes 1 gallon and is very addicting..

1 large can crushed tomatos (about 6 pounds)
1 cam mexican rotel
1 can Chipotle peppes(they are a roasted Jalapenos)
1 Jar pickled jalapenos

3 fresh jalapenos
1 extra large onion or two mediums
2 bell peppers
2 to 3 stalks of celery
3 heads of garlic diced or small jar of smoked garlic
5 teaspoons of sugar---use about 5 packs of's suppose to be hot and add a little more if you need too.
about 1/4 cup of water

Open the can of tomatos and put into pot with rotel. Chop all other ingredients. Be sure to use jalapeno juice. Probably about half the jar. I don't measure so not sure. Then add to pot. Cook till fresh veggies are tender. Cool and store in fridge. If you prefer a smooth salsa blend in the blender after cooled.

Hope your family enjoys it as much as mine.

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Old 05-01-2002, 12:56 PM   #24  
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Default Spicy Green Tomatos

2 chopped green tomatos
1 onion
1 jalapeno
garlic powder
A tad of olive oil

In a cast iron skillet put a tad of olive oil. Chop all ingredients into hot skillet and cook till just soft.

This can be served like a relish to go with food or as a side dish. I eat it as a meal. Very hot but refreshing summer dish.

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Old 05-01-2002, 02:24 PM   #25  
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HiedieHo All!!!

I found this in a Reynolds Aluminum Foil ad. My family loves it!!


2 boneless, skinless chicken breast halves
1/2 c. chunky salsa (I've used regular at times, it's fine)
2/3 c. canned black beans or red kidney beans (we like black)
1/2 c. shredded cheddar cheese.

If making packets for the grill: Center each breast on a large piece of foil. Top with salsa, then beans. Close sides of foil to make a sealed packet. Grill 11-13 min. on a closed grill. Sprinkle with cheese before serving. Serves 2

For my family I make 5 or 6 breasts in a roasting pan, top with appropriate amount of salsa and beans, cover pan tightly with foil and bake at 450' for approx. 20 min. or until done. Remove foil, top with cheese and serve.

We all know you can sub low fat cheese.
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Old 05-01-2002, 02:34 PM   #26  
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HiedieHo All!!!

This is from RS Golden Edition Cookbook.


3 Large heads of garlic (about 40 cloves)
2 T. plus 2 t. virgin olive oil
8 Chicken thighs skinned
1 c. chopped parsley
3/4 t. salt
Freshly ground pepper
Freshly ground nutmeg

Preheat oven to 375'

Separate garlic into cloves. In a saucepan of rapidly boiling water, blanch garlic for 30 seconds.

Run garlic under cold water. Traim tops and bottoms of garlic and slip off skins.

Pour olive oil into a 3 to 4 qt. casserole with tight fitting lid. Add garlic and toss to coat with oil. Add chicken and turn to coat with oil. Scatter parsley over top and sprinkle with sale, pepper and nutmeg.

Cover and bake 1 hour.

Makes 8 servings.

I think the parsley negates the effects of the garlic. It is good.

Although it calls for fresh spices you can use standard jarred kind.
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Old 05-02-2002, 09:29 AM   #27  
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Got this off another site and tweaked it to be SB LEGAL. I made it this morning


1 egg
1 2/3 C. Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 C. Applesauce
1/2 C. Agave
1 C 100% Natural Pumpkin
1/2 C. Water

In a bowl, combine flour, baking soda, baking powder, cinnamon and nutmeg. In a medium size mixing bowl lightly beat egg, then mix applesauce, agave, pumpkin and water. Gradually add dry mixture to wet mixture, mixing together thoroughly. Pour into 14 x 8 inch bread pan sprayed lightly with non-stick cooking spray. Bake at 350 degrees for approximately 50 minutes to 1 hour (when toothpick inserted comes out dry-just watch it after 45 minutes). Cool the bread on a rack. Store in sealed container.

Optional: Glaze with a small portion of agave and sprinkle with ground peanut crumbs. Yield: 1 loaf of bread.

NOTES: I baked this for 45 minutes, put in a toothpick which came out clean, but when I sliced it open, it was still a bit damp at the bottom, so could of use a few more minutes-either that or it's VERY moist! It's pretty good I must say, not too sweet though, so if you want it sweeter, you could try adding a bit more agave and lessen the water. No idea how big my pans was either. This made a 29.5lb loaf. Have to stick it in the freezer, I'm bound to eat way too much otherwise!!!
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Old 05-02-2002, 09:36 AM   #28  
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These came from the sign listed above.


1/2 C Butter
3/4 C Arrowhead Mills whole wheat flour
1C finely grated cheddar cheese
1/4 C Chopped Pecans
1/4 C Arrowhead Mills Flax Seeds
1/4 Tsp Cayenne Pepper

Mix flour and butter together to resemble fine bread crumbs. Add remaining ingredients. Mix well. Form into ball, and refrigerate until firm. Roll into balls and flatten with hand. Bake at 350 for 8 minutes. Makes about 8 servings.


1C Vegetable oil
1/2C toasted Arrowhead Mills Amaranth Seeds
2Tsp Tamari Soy Sauce
2 Cloves Garlic, minced

Combine all ingredients, mix wel. Refrigerate overnight to blend flavor. Use as desired.

These sound delicious to me!!!!


1/2 C Honey (USE AGAVE!!)
1/2 C Butter
1 Egg or Egg substitute
1 1/2 C Arrowhead Mills Whole-Wheat Flour
1/2 C Arrowhead Mills Sesame seeds, lightly toasted
1Tsp pure vanilla
Grated rind of 1 orange

Blend together honey and butter, add egg or substitute, orange rind and vanilla. Stir in flour and sesame seeds. Drop by teaspoon onto oiled cookie sheet. Bake at 375 for about 8-10 minutes.


2C milk
2 eggs(beaten)
2Tbsp cold pressed safflower oil
2Tbsp raw honey (USE AGAVE!!!)
3Tbsp Red Star yeast
2C Arrowhead Mills flour
1tsp sea salt

Mix liquid until lukewarm in a saucepan; mix dry ingredients in a bowl. Combine the two mixtures and beat 1 min. Then let it set for 5 min.

Pour on hot, oiled griddle and cook till done. Turn over when mixture sets on top like pancakes. Turn only once. Serve with sun-butter and maple syrup.
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Old 05-02-2002, 01:27 PM   #29  
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Deli Chicken in a Crockpot (Very easy!)

1 sm. whole chicken (I use up to 4 lb. one in 3.5 qt crock)
Olive oil cooking spray
Seasonings of choice
Aluminum foil

Remove innards from chicken. Spray or coat with olive oil. Sprinkle seasoning all over (I've used Lawry's Seasoning Salt, Lemon Pepper, and Garlic Powder/Pepper).

Spray inside of crockpot with Pam or other cooking spray. Take several pieces of aluminum foil and crumble them up into balls. Place foil balls along bottom of crockpot (usually 4-6 depending on the size piece you use). This sounds weird, but it's what gives it the "deli" taste, plus it keeps the chicken out of the drippings.

Place chicken on it's back in crockpot. Cook on high about 5-6 hours (it doesn't come out the same on low!).

Be careful removing from crockpot - mine usually falls apart, it's that tender!

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Old 05-02-2002, 05:15 PM   #30  
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This recipe came from a bag of ARROWHEAD MILLS FLOUR


3 1/2 cups WW pastry flour
1 1/2 cup water
3 tbsp. honey (use agave in place of this, or another sweetener)
1 1/2tbsp vegetable oil
1 1/2 tsp sea salt (optional)
3 1/2 tsp baking powder

Filling: nuts, cinnamon, dried lemon or orange peel

Mix all dry ingredients, except filling. In separate bowl, blend all liquid ingredients. Stir mixtures together. Toll into rectangular shape on a floured surface. Brush with soft butter, drizzle with more agave. Sprinkle with filing. Roll and slice in 1" pieces. Places flat in oiled baking pan. Bake 425 for 18-20 minutes or until brown on top.

TIP: Try using unflavored dental floss to cut nice clean pieces.
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