HERE'S MY CONTRIBUTION FOR FEB 15th....
WW LINGUINE WITH FREST TOMATO SAUCE
8 C. CHOPPED TOMATO (ABOUT 5 LARGE)
3 TBS CHOPPED FRESH BASIL
1 TBS OLIVE OIL
1/2 TSP SALT
1/2 TO 3/4 TSP FRESHLY GROUND PEPPER
2 GARLIC CLOVES, MINCED
6 CUPS COOKED LINGUINE (ABOUT 12 OZ UNCOOKED)
(COOKED WITHOUT SALT OR FAT)
1 2 1/4 OZ CAN SLICED RIPE OLIVES, DRAINED
3/4 C (3OZ) CRUMBLED FETA CHEESE
cOMBINE FIRST 6 INGREDIENTS IN A LARGE BOWL,
AND STIR WELL. ADD LINGUINE, AND TOSS WELL.
SPRINKLE WITH OLIVES AND FETA CHEESE. SERVE
AT ROOM TEMPERATURE YIELD 6 SERVINGS
(SERVING SIZE: UP TO 2 CUPS)
Don't know how this tastes. Just saw it in a magazine and thought it sounded kind of good.
GUILT-FREE SHAKE
8 oz. 2% or skim milk
a couple of ice cubes
a few drops of vanilla
a teaspoon of instant coffee
sweetner to taste
Just pulse in a blender.
Sounds kind of lika frappacinno!
1 1/2 unsweetened chocolate (I just broke up a couple of bars and put in in the measuring cup )
2 cups garbanzo beans, drained and rinsed
4 eggs, or 1 cup egg substitute
1 1/2 c Splenda
1/2 tsp baking powder
1 Tbl Splenda
In small bowl, melt chocolate in microwave oven. In mixer, combine beans and eggs. Add Splenda, baking poweder and chocolate; process until smooth. Pour batter into non-stick 9" heart shaped or round cake pan. bake at 350° for 45 minutes or until a knife inserted comes out clean Cool. Sprkinkle with tbl. splenda. cut into 10 wedges. Serve with whipped cream and raspberry sauce. (I cooked some rasberries with some unsweetened jelly)
the chickpeas make this cake nice and dense.
I might experiment next time with adding a touch of cream cheese to make it a little less dry.
BROWN RICE FLOUR COOKIES
1 cup brown rice flour
2 Tbsp butter (melted)
1/4 cup agave nectar
1/2 tsp salt
1 tsp vanilla
1 egg (beaten)
1 cup nuts (finely chopped)
Blend all ingredients thoroughly. Chill for a few hours or overnight. Roll into one-inch balls and arrange on oiled baking sheet. Press flat with bottom of glass. Bake at 350 degrees for 10-12 minutes.
NUTRITIONAL DATA PER COOKIE
49 calories
2 grams fat
1 gram protein
7.2 grams carbohydrate
I haven't tried either one, but they both seems easy enough!! Both recipes come from RECIPES TO LOWER YOUR FAT THERMOSTAT
WW PITA BREAD
1T dry yeast
1 1/4 C warm water
1/4 tsp salt
3 C WW flour
Sprinkle yeast onto warm water and let stand for 5 minutes
Add salt and flour
Knead 5 minutes. Let rest 15 minutes
Divide into 8 equal parts and roll into round balls. Roll out on floured wax paper which has been stuck to countertop with a little water.
Place on non-stick baking sheets. Lets raise 20-25 minutes uncovered
Bake at 500 for 5 minutes. They will put out during baking. Allow to cool before serving.
Makes 8
Nutritional info: Cal 135/protein 6/fat 1/Carbs 28
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BAGELS
1 T dry yeast
1 C warm water
1 tsp honey (or agave nectar)
1/2 tsp salt
2 3/4 C WW flour
2 qts water
Sprinkle yeast over warm water
Stir in honey (agave) salt and 1 1/4 cup flour. Beat until smooth.
Stir in remaining flour. Knead for 10 minutes on floured surface. Cover, let raise until double, about 15 minutes.
Punch down and divide into 8 equal portions. Shape each piece into a smooth ball; punch hole in the center and pull gently to enlarge hole and make uniform shape. Let raise 20 minutes.
Heat 2 qts of water to boiling in a large kettle. Reduce heat; add 4 bagels. Simmer 7 minutes, turning once.
Drain on kitchen towel. Repeat with remaining bagels. If desired, sprinkle bagels with chopped onion, poppy seeds, sesame seeds or caraway seeds.
Bake on non-stick baking sheets until bagels are golden brown. 30-35 minutes.
Makes 8 bagels
Nutritional info: Cal 128/Protein 5/Fat trace/carbs 27
Swedish Apple Pie
Filling:
1 tsp. cinnamon
1 tsp. Splenda
sliced apples
Toss together and spoon into pie dish.
Batter:
3/4 c. melted butter
1 c. Splenda
1 c. ww pastry flour
1 egg
1/2 c. nuts, chopped
Mix together. Pour over apples and spread around.
Bake at 350 for about 20 min. or till done.
I realize fruit is supposed to be eaten alone, but the amount of ww flour is so small compared to the amount of apples, I felt comfortable with the combination.
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Poconos, PA
Fitday Journal
http://www.fitday.com/WebFit/PublicJournals.html?Owner=overcome
BARLEY YOGURT PANCAKES
4 tsp active dry yeast
1/2 cup warm water (110 degrees)
2 tablespoons agave nectar
1 cup plain nonfat yogurt
2 tablespoons canola oil
2 eggs
1 cup Bob's Barley Flour
1/2 teaspoon baking soda
Soften yeast in warm water. Stir in agave nectar and set aside for 5 minutes. Beat eggs and yogurt together, and add to yeast mixture. Add flour and oil. Place batter in warm place for 20-30 minutes or until bubbly. (may even stand overnight). Add baking soda. Pour batter onto hot, greased griddle and bake until brown and puffy. (remember the agave nectar causes it to brown fast - so don't get your griddle too hot) Turn and cook until done. Makes 12 pancakes.
Nutritional Information
88.4 calories
3.1 grams fat
12.2 grams carbohydrates
2 grams fiber
3.5 grams protein
