This is the SUGAR BUSTERS JANUARY/FEBRUARY/MARCH 2002, FIRST QUARTER RECIPE BOARD

When posting a recipe, please make sure all ingredients are SB LEGAL. If there are any ingredients that are NOT SB LEGAL, please post a note with an alternate ingredient that may be substituted in it's place.

If you would like to view any of the old recipe boards, please click on any one of the links below, and they will take you directly to that particular board:


DECEMBER 2001 RECIPE BAORD:

http://64.119.161.199/forum/showthre...839#post133441

NOVEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthre...threadid=10560

OCTOBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=9786

SEPTEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=9038

AUGUST 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=7953

JULY 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/show...?threadid=6987

JUNE 2001 RECIPE BOARD

http://64.119.161.199/forum/showthre...?threadid=6035

MAY 2001 RECIPE BOARD

http://64.119.161.199/forum/showthre...?threadid=4770

APRIL 2001 RECIPE BOARD

http://64.119.161.199/forum/showthre...?threadid=3775

MARCH 2001 RECIPE BOARD

http://64.119.161.199/forum/showthre...?threadid=2379

FEBRUARY 2001 RECIPE BOARD

http://64.119.161.199/forum/showthre...?threadid=2379

JANUARY 2001 RECIPE BOARD

http://64.119.161.199/forum/showthre...?threadid=2358

DECEMBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=2357

NOVEMBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=2356

OCTOBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=2355

SEPTEMBER 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=2354

AUGUST 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=2353

JULY 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=2352

MAY/JUNE 2000 RECIPE BOARD:

http://64.119.161.199/forum/showthre...?threadid=2351

If you find a bad link to any of the recipe boards, please take a moment to let me know so I can fix the problem. THANKS!

Recipe: Kay's brown fried rice

4 slices lean bacon, no sugar added (like Guantleys) --Fry crisp, drain and set aside.

Leftover Meat such as beef, pork, ham or chicken--chop and saute till slightly brown and set aside

2 eggs-- beat well. Spray skillet with pam and add beaten eggs,
but do not scramble. Just let cook until set, cut in strips and set
aside.

Vegetables--saute one chopped onion, 2 stalks sliced celery, 1 can drained sliced water chestnuts and set aside.

3 Cups cooked, cold brown rice-- Saute till heated through and slightly crisp. Add 1 cup frozen peas to rice and heat until
peas are thawed and slightly cooked.

To rice/pea mix in skillet, add crumbled bacon, meat, egg strips and vegetables. Mix. Add Soy Sauce to taste, Heat through and serve.

This is a good way to use up leftovers.

Here is one of the recipes I adapted using the agave syrup.

FRESH & FRUITY AGAVE SMOOTHIE

Makes approx. 4 servings.


1 pint fresh strawberries, stemmed and sliced
OR 2 cups frozen strawberries, slightly thawed
1 cup milk
1 cup (8oz) plain or vanilla low-fat yogurt
1/2 cup agave syrup, or to taste
1 teaspoon vanilla extract
1 cup crushed ice

In a blender or food processor, combine all ingredients; process until smooth. Serve immediately.

OTHER SUGGESTIONS: You may use 2 cups of any fresh or frozen fruit or a combination of fruits such as sliced strawberries and sliced peaches or whole raspberries and mango.
The possibilities are endless!

This recipe is delicious, I swear! It's sweet and tangy and everyone loved it!!!


SWEET & TANGY BARBEQUE SAUCE

Makes approx. 1 cup

1/2 cup minced onion
1 large clove garlic, minced
1 Tbsp. vegetable oil
1 can (8 oz.) tomato sauce
1/2 cup agave syrup
2 Tbsp. white wine vinegar
2 Tbsp. minced parsley
1 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1/8 tsp. chili powder


Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer about 15 minutes, or until slightly thickened.

Wonderful on chicken, ribs or even in meatloaf!

Barbecue Sauce and Spareribs

1 cup sf ketchup or sf tomato sauce
2-3 tbsp soya sauce
1/4 cup agave nectar

Cut up spareribs in to serving size pieces. Place in pan, cover with tinfoil and bake in 350F oven for about 1 hour. Drain off all liquid (fat) from pan. Mix sauce ingredients and pour over ribs. Cover again and bake for another 30-45 minute.

I thought I posted this long ago, but I guessed wrong! This is really easy and delicious!

ALMOND GRANOLA

1 1/2-2c Rolled oats
1/4 c Oat bran
1/4 c Sliced Almonds
1/2 ts Ground cinnamon
2 tb Vegetable oil
1/3 c Agave Syrup
1/2 ts Vanilla extract
1/4 ts Almond extract

Preheat oven to 325 F. Spray a baking sheet with non-stick spray.
Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry ingerdients. Mix until all ingredients are moistened.
Spread out on baking sheet and bake about 10 minutes. Remove from oven and redistribute. Return to oven another 10 minutes, again redistributing after another 10 minutes. Return to oven for approx. another 10 minutes, or until granola is lightly browned. Remove from oven and let cool. Granola will crisp as it cools. Store in a air-tight container.

Got this recipe from the Sugar Bust for Life with the Brennans Part II. I have tried this and it is good.

Cheesy Pasta Salad

1 lb. cooked whole grain pasta shells
1 C ham cooked and chopped
3 C mayonnaise ( I used Hellmans)
1/2 C freshly grated parmesan cheese
1/2 C red wine vinegar
1 tsp oregano
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
6 hard boiled eggs peeled and chopped ( I used 3)
2 C mozzarella cheese diced ( I used shredded)
1 red bell pepper chopped ( I used yellow)
6 green onions finally chopped ( I used 1/2 red onion finely
chopped)

In a large bowl mix all ingredients. Cover and refrigerate for 3 hours, then serve. ( I refrigerated for about an hour)

serves 4 - 6

Dont know if I posted this before or not, but it is good. Got if off the Sweetsense board

COLA BBQ SAUCE

1 20 OZ. BOTTLE OF DIET COLA (OR A LITTLE LESS THAN 2 12 OZ CANS)
1 6 OZ CAN OF TOMATO PASTE
¼ C SOY SAUCE OR WORCHESTERSHIRE SAUCE
¼ C CHOPPED ONIONS ( I USED DRIED MINCED ONIONS)
¼ HEAPING TSP GARLIC POWDER
LIQUID SMOKE TO TASTE
RED PEPPER OR RED PEPPER FLAKES TO TASTE ( I USED JUST A DASH)
BLACK PEPPER TO TASTE
½ TSP GARLIC SALT
I add a little Pace Piquante Sauce for a little zip

MIX ALL IN A SAUCE PAN AND SIMMER OVER LOW/MEDIUM HEAT UNTIL THICKENED. (SIMMER A GOOD HOUR) STORE IN FRIDGE


RECIPE BY GAIL SYLVAN

"Chichikoot"
This is something I got from an Italian friend. It's made on All Saint's Day (Nov 1st), and it's a traditional dish. She calls it Chichikoot (pardon the spelling- it's phonetic).

1lb wheat berries (wheatberry)
2 pomegranates
maple syrup to taste
Cook the wheat berries until tender (they's still be chewy). Open up the pomegranates and remove seeds, rinse. Add to cooked wheat berries. Mix well. Add maple syrup to taste.

Here's my version:
½ lb wheat berries
2 pomegranates
agave nectar to moisten and sweeten.
I used a rice cooker to cook the wheat berries, ~20min. However, they don't absorb the water like rice does. So you'll have to drain it afterwards. I added the pomegranate seeds, and then the agave nectar. The wheat berries also don't absorb the agave nectar so a little goes a long way. I used ~1/4cup agave nectar, and then ended up pouring a lot out, as it was too sweet. ENJOY! This makes a great breakfast, or dessert.

This is from that shakeoffthesugar.net site i mentioned. Since I LOVE olives, it caught my eye. I would probably use a mix of more exotic olives, and use lower fat cheese. If you make it, and like it, let me know!

Tomato Olive Chicken Bake
by Shake Off the Sugar

Scrumptious and filling, dotted with festive Spanish olives, this low-carb casserole makes a terrific supper. All you need is a tossed green salad! Have children? Add a small portion of long-cooking brown or wild rice.


This article sponsored by:


Nutricounter
Better than a journal for tracking your food intake



2 tablespoons oat bran

4 chicken breast halves
2 tablespoons soy flour
2 teaspoons wheat bran
3 tablespoons olive oil

1/4 cup diced onions
1 clove garlic, minced
½ cup sliced green olives
1 (14.5 oz.) can diced tomatoes
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper
½ teaspoon oregano
1 cup shredded colby-jack cheese, divided

Heat oven to 325 degrees.

Spray a 9 x 13 inch baking dish with non-stick spray or grease with olive oil. Sprinkle the oat bran over the bottom of the dish. Set aside.

Place soy flour and wheat bran in a paper or plastic bag; shake to mix; add chicken and shake to coat.

In a large skillet, heat oil over medium heat. Add chicken and sear about 1 minute on each side. Remove to the baking dish. Set aside.

Immediately add onions to the hot skillet and cook until translucent. Add garlic, then olives, tomatoes, cloves, pepper, oregano and ½ cup shredded cheese. Stir to heat. Remove from heat and pour the tomato mixture over the chicken. Top with remaining ½ cup cheese.

Bake 35 - 40 minutes, until hot and bubbly and cheese begins to brown.

Serves 4.

1 serving:
35 g. fat; 9 g. total carb; 3 g. fiber; 39 g. protein

Exchanges:
5 ½ lean meat; 1 vegetable; 3 ½ fat

Found this recipe on CALORIEKING.COM I haven't tried it, but it looked like an interesting recipe:

RICOTTA CREAM

Preparation Time: 5 mins
Yield: 8 x level tablespoons


The fat-free replacement for whipped cream.

Suggestions:

Serve with desserts or as a cake topping.

Ingredients:

1 tsp gelatine
3 Tbsp fat free milk
¼ cup ricotta cheese
1 sugar substitute equal to 2 tsp sugar
¼ tsp vanilla extract


Directions:

Blend fat free milk with gelatine and stir over hot water until dissolved.

Combine all ingredients and mix well until smooth. Refrigerate.

DEBS CRUSTLESS CHEESECAKE

2 packages Philadelphia Brand 1/3 Less Fat Cream Cheese
1/2 cup agave syrup, (you can actually use 1-2tbl less)
3 eggs
1/2 tsp vanilla extract
1/2 tsp lemon juice

Spray a 7" cake pan with cooking spray. Cut a circular piece of parchment paper to fit in the bottom of the pan. Spray the top of the paper.

Bring cream cheese to room temperature in a medium size bowl. Cream with a mixer. Add the agave syrup and mix on low speed, just til blended. Add both the vanilla and lemon juice and blend in. Add one egg at a time, beating on low stpeed til mixed in before adding the next one.

Pour mixture into pan and put in a 325 degree preheated oven. Place cheesecake in oven and bake for approx 40 minutes, or until lightly browned on top and it looks set. Remove from oven and let cool for about 30-45 minutes. Place in fridge for at least 3 hours. I invert my cake over a plate and tap the bottom of the pan with a knife to get it to come out, nice and clean. Peel off the parchment paper and then turn it back the right way on a serving dish. You can also serve it right out of the pan, just don't eat the parchment paper!!! ENJOY!

NOTE: You could most likely use a small springform pan, like a 7 1/2" one if they have that size, but I don't have one at this time, so used what I had available, a small cake pan. I also put a pan of water on the rack underneath to help it from cracking, which it never did-not sure if this helped, or not.

If you are going to double the recipe use a 9 1/2" springform pan as well as measuring the agave to 3/4 cup. If you want to keep it from cracking on the top, go to either of the sites below for directions on hot to do a WATERBATH.

http://www.pdxnet.net/cookbook/cheesecaketips.html

http://www.baking911.com/howto_waterbath_prepare.htm

I have made this numerous times with wonderful results as well as rave reviews!!!

"PHILLY" 15 minute cheesecake SB style

1 c. crushed low sodium triscuits
3 T. Splenda
3 T. margarine melted

3 8-oz. pkgs Philly Cream Cheese, softened (any brand works and you can use reduced fat, just watch the cooking time)
1/4 c. Splenda
3 eggs
1 t. vanilla
(Optional - 1 c. chopped legal chocolate bar or carob chips)

Combine first 3 ingredients; press onto bottom of 9" springform pan.

Combine cheese and Splenda, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla (and optional chocolate/carob pieces); pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temp. to 250; continue baking 30-35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with legal whipped cream in can or Cool Whip.

10 to 12 servings.

This is from our local news station's website. Haven't tried it but it sounded perfectly legal.


Roasted Garlic-Ginger Sweet Potato Soup

by Monda Rosenberg, Author "Chatelaine Wonder Foods"

6 large sweet potatoes

1 tbsp vegetable oil

1/2 head garlic, about 5 unpeeled cloves

2 to 3 slices ginger

6 cups chicken broth or bouillon

1 to 2 cups water



1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Slice potatoes in half lengthwise. Rub cut surfaces with oil and place cut side down on baking sheet. Scatter unpeeled garlic cloves and peeled ginger slices in centre of pan. Bake uncovered in centre of oven until potatoes are very soft from 45 to 60 minutes.


2. Then scoop half the potato pulp from skins and place in a food processor. Squeeze garlic cloves from peel right into processor. Add ginger. Whirl, adding broth as needed to produce a puree. Turn puree into a large saucepan. Then puree remaining potato pulp. Stir in remaining broth and water, 1cup (250 ml) at a time, until as thick as you like. Add to saucepan. Heat over medium-low stirring frequently to prevent scorching until hot. Serve with dollops of sour cream. Soup will keep well covered and refrigerated up to 3 days.

The only thing you need to do for this recipe is be sure to use ww spaghetti. You could also use ground turkey. The spices in this are so good that any low fat meat would work well. The only fattening thing is the cheese soup, but you might be able to find some lowfat cheese soup. But's it's absolutely dreamy with the Campbell's Cheddar Cheese Soup.

2 T. salt
1 lb. ground beef

1 tsp. basil
1 tsp. oregano
1/4 tsp. pepper
1 tsp. parsley flakes
2 T. Worcestershire sauce

1/2 cup chopped onion
1 cup chopped celery

4 oz. fine spaghetti
1 15 oz. can tomatoes
1 cup cheese soup


In large skillet, sprinkle salt. Add ground beef and brown. Add seasonings, onions and celery. Break spaghetti into 3-inch pieces and sprinkle over top of meat and vegetables. Add tomatoes; pour over spaghetti and pour cheese soup over all. Press the spaghetti into the liquid as much as possible. Cover. Cook on low heat, stirring once or twice. Cook for 20-30 minutes. Serves 6.