Sugar Busters August 2001 Recipe Board
 

This is the SUGAR BUSTERS AUGUST 2001 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:

JULY 2001 RECIPE BOARD

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

JUNE 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/show...?threadid=6035

MAY 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/show...?threadid=4770

APRIL 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/show...?threadid=3775

MARCH 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/show...?threadid=2379

FEBRUARY 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/show...?threadid=2375

JANUARY 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/show...9743#post19743

DECEMBER RECIPE BOARD:

http://www.3fatchicks.com/forum/show...9741#post19741

NOVEMBER RECIPE BOARD:

http://www.3fatchicks.com/forum/newr...&threadid=2356

OCTOBER RECIPE BOARD:

http://www.3fatchicks.com/forum/show...?threadid=2355

SEPTEMBER RECIPE BOARD:

http://www.3fatchicks.com/forum/show...?threadid=2354

AUGUST RECIPE BOARD:

http://www.3fatchicks.com/forum/show...?threadid=2353

JULY RECIPE BOARD:

http://www.3fatchicks.com/forum/show...?threadid=2352

MAY/JUNE RECIPE BOARD:

http://www.3fatchicks.com/forum/show...?threadid=2351

OP Blueberry Muffins
 

1 slice SGWW bread toasted and made into bread crumbs.
1/3 cup instant NF dry milk
1/2 teaspoon baking soda
2 tsp Splenda (or equivalent sweetner)
1 Tbl water
1 egg separated
1/2 cup blueberries

Mix first 6 ingredients (except egg white). Add stiffly beaten egg white. Mix in blueberries and spoon into non-stick muffin pan. Bake at 350 for 12-15 minutes. Makes three muffins.

I also crumb lots of bread at once (in fact this is what I do with the remainder of a loaf I can't finish before it goes bad). 1 slice of bread makes about 1/2 cup (packed) of crumbs.

Susan

The magazine says this is a brunch item but whatever!!


SUMMER VEGETABLE STRATA

2 TEA EXTRA VIRGIN OLIVE OIL
2 medium zucchini diced
1 med red or green bell pepper diced
1 med. onion chopped
pinch salt
2 med tomatoes chopped
2 garlic cloved minced
8 ounces crust trimmed day old whole wheat bread cut into 1 inch cubes
1 cup grated reduced fat Swiss cheese
1/4 cup shredded parmesan cheese
1 (12 oz) can evaporated fat free milk
4 eggs
2 egg whites
2 table. dijon mustard

1. Heat a larege nonstick skillet over med high heat. Swirl in the oil and add zucchini pepper onion and salt. Saute until the pepper is tender about 10 min. stir in the tomatoes and garlic: cook until the tomatoes are soft about 3 min. set aside to cool
2. spray a 13X9 inch baking pan. Spread the bread cubes over the bottom then top with the zucchini mixture. sprinkle the swiss and parmesan cheese.
3. In a med. bowl whisk together the milk eggs egg whites and mustared: pour this mixture over the bread and zucchini in the pan, making sure all the bread is soaked. Cover with foil and refridgerate overnight.
4. Preheat the oven to 350 Bake the strata covered until it begins to bubble about 50 minutes uncover and bake until slightly browned along the edges about 10 more min.

per serving about 1/8. 227 cal. fat 3g carb 3g fiber 17g

you can use mushrooms for some of the zucchini or fennel for the pepper. You can also put a 10oz box of thawed frozen spinach for the tomatoes.

sounded good to me!!!!

DEB'S HUMMUS

1 15oz can chick peas (I prefer HANOVER BRAND)
1 sm-med. clove garlic*
juice of 1 small lemon, or 1/2 of a large-approx. 1 1/2-2 tbl*
1/2 tsp salt*
1/3 cup tahini

Drain the chick peas but reserve about a 1/3 cup of the liquid from the can. Put the chick peas, garlic, salt, lemon juice and tahini in your food processor and turn it on. After about 1 minute add 1 tbl of the reserved chick pea liquid and whiz it again for about 30 seconds. Check to see if it's the desired thickness for you-this is a personal preference. Most likely, you'll need another tablespoon, or so.

*NOTE: You can always add a little more garlic, lemon juice or salt if you so desire-again, taste is a personal preference.

The Cheesecake recipe
 

Ok--here is the yummy cheesecake recipe-- This is adapted from The Southern Living Cookbook.

Crust:

1 cup crushed Triscuit
3 tbl Splenda (or other sweetner = to 3 tbl sugar)
3 tbl butter.

Mix melted butter with crushed triscuits and sweetner. Spread onto the bottom of a springform pan and bake at 325 for 10 minutes

3 (8-oz) packages of cream cheese (low fat works just fine--don't use the no fat), softened
1 cup Splenda (or sweetner = to 1 cup sugar)
3 eggs
1/2 tsp vanilla extract
1 (16-oz) carton sour cream
3 tbl Splenda (or other sweetner)
1/2 tsp vanilla extract

Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add the 1 cup of sweetner, blending well. Add eggs, one at a time, beating well after each egg is added. Stir in 1/2 tsp vanilla. Pour into prepared pan and bake at 325 for 35 minutes, or until cheesecake is set.

Beat sour cream at medium speed for 2 minutes. Add 3 tbl sweetner and remaining vanilla and beat for one more minute. Spread over cheesecake. Bake at 500 for 5 minutes.

Let cool to room temperature on a wire rack. Chill at least 8 hours (I chilled mine for three and it was fine).


I also added the juice of one lime and some chopped lime zest to the cream cheese mixture to give it a lime flavor--it was yummy!

Susan

I honestly thought I had posted a recipe for pita bread in the past, but couldn't find it on the old boards:?: So, here you go...

WHOLE WHEAT PITA BREAD

1TBL yeast
1 cup plus 2 TBL warm water
1 tsp salt
1 tsp honey (or agave)
1 TBL oil
2 1/2 to 3 cups WW flour

In a large bowl sprinkle yeast over 2 tablesoons warm water and let stand for 5 minutes to dissolve. When bubbly, add remianing 1 cup water, salt, honey, oil and about 2 cups of flour, or enough so you can begin kneading.

On a floured surface, work in remaining flour as necesary to make a smooth dough, kneading for 5-10 minutes. Place dough in a oiled bowl, cover and set to rise in a warm place for 2-10 hours.

About 40 minues before baking, punch down dough and divide into 8 balls. Roll each into a 5-6 inch rounds, 1/8" thick. Place on a baking sheet sprinkled with flour, cover with a cloth, and set in a warm place to rise for 30 minutes.

Preheat oven to 425F when bread is almost risen.

Bake for 10 to 12 minutes until puffed. Remove and wrap in a cloth to steam slightly and keep soft. Serve hot or at room temperature. For storage of more than a day, freeze.

Tabbouleh Parsley Salad
 

1/2 c. bulgur (lebanese crushed wheat)
8-10 spring onions
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. mixed spices such as Allspice
5c. finely chopped parsley
1/4c. finely chopped mint or 2 tsp. dried
3 large tomatoes finely chopped
approximately 1/4 cup lemon juice
1/4 cup olive oil

Wash bulgur and drain. Place in bowl and refrigerate for 1 hour. Squeeze excess water. Trim spring onion and leave 8 inches of green. Finely chop and mix bulgur with salt, pepper, and spices. Finely chop the green of the onion, and place with parsley, mint,
and tomatoes on top of bulgur mixture. Set until ready to serve then add lemon juice and olive oil and toss well. Adjust salt and lemon to taste.

Variation: add 1 small cucumber

Broccoli Soup
 

2 scallions, or one sm. yellow onion chopped
2c. chopped broccoli
3 Tbs. butter
3 Tbs. WW flour
2c. hot chicken broth
2c. hot milk

Sautee onions with brocolli in butter until the onion turns translucent 5-7 minutes. Lower heat and stir in flour. Beating constantly add the broth and milk and cook stirring until bubbly 1-2 minutes.

Puree in a blender or a food processor 2 cups at a time. Add salt, pepper to taste. Return to saucepan; reheat to just below boiling.

Zucchini Omelet

3 zucchini, 6-7 inches long, grated
1 tsp. salt
1/2 tsp. pepper
1/4 cup green onions (finely chopped)
4 eggs
1/4 cup parsley (finely chopped)
3 Tbsp. flour
Oil for frying

Squeeze all the water out of zucchini using both hands, place in mixing bowl. Add remaining ingredients, except oil, and mix (do not beat).

Heat oil for frying. Using a large tablespoon, drop mixture into hot oil getting as many patties as possible in the frying pan at a time. Turn over when one side is golden brown and cook the other side. Remove from oil and drain on paper towels.

These mini omelets can be served with pickles inside Pita Bread or may be made larger and served with bacon or ham for lunch.

Recipe from “A Taste Of Lebanon” by Mary Salloum.

PS.
These also taste good with 1/2 cup cheese added to mixture OR spread with fruit spread like a mini-pancake.

Marie.

Haven't tried this one yet, but sure sounds good!!

CAROB CHIP COOKIES

Yield: 3 Dz

1 1/4 c Whole wheat flour
1/4 ts Salt
1/2 ts Baking soda
1/3 c Butter or oil
1/3 c Agave nectar
1 Egg, beaten
1 ts Vanilla extract
1 c Unsweetened Carob chips* (you can use less)
1 c Chopped nuts (you can use less)

Preparation : Sift the dry ingredients together. Cream the butter, honey, egg and vanilla. Add the dry ingredients to the creamed mixture. Add the carob chips and nuts. Drop by teaspoons onto ungreased cookie sheet. Bake in a preheated 325 degree oven for 10 to 12 minutes. Makes 3 dozen. If they spread out too much when baking refrigerate the dough before placing on cookie sheet.

*you can use some chopped up SB LEGAL chocolates if you want

Chili Rellenos. (from a religious tv program)
1 can vegetarian refried beans
1 sm can chopped green chilis drained (I use 2 cans)
1 can enchilada sauce (gebhartds brand has no cornstarch or
sugars)
1 C cooked brown rice
shredded monteray jack and cheddar cheese.
preheat oven 350

spread beans in an 8X8 pan
spread green chilis on top of beans
pour enchilada sauce on top of green chilis
sprinkle cheese over top of sauce
add rice on top and cook until bubbly.

Meditteranean Ricotta, Feta, & Spinach Pie
 

A creamy cheese & spinach pie that is healthy & delish.

1 bag (10 oz) fresh spinach, cooked per package directions
1 TBSP dried bread crumbs (use WWSF toast)
1 c. reduced-fat ricotta cheese
3 lg eggs
1/2 c. crumbled feta cheese
3/4 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
Pinch of grated fresh nutmeg

1. Preheat the oven to 350 degrees F.
2. Cool the spinach, then lightly squeeze out the excess liquid. Coarsely chop.
3. Lightly coat a 9" pie dish with cooking spray. Sprinkle with the bread crumbs to coat.
4. With a wooden spoon, beat together all the remaining ingredients. Stir in the spinach.
5. Pour the filling into the prepared dish, smooth the top, and bake for 35 minutes, or until the top is lightly puffed & rounded. (The center mat be slightly lower.) Let the pie stand for 5 minutes. Cut into 8 wedges.

Per serving: 74 cal, 5 g pro, 4 g carb, 4 g fat, 88 mg chol, 1 g fiber, 304 mg sodium

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