WISH Away the Pounds--Healthy Recipe Thread (new title)
We've been talking about this for a while, so I thought i'd jump in and start. I really need to make a commitment to more meals at home. I'm a vegetarian, but all recipes are welcome.
Moderators--if i should be doing this differently please let me know. :)
apple cinnamon breakfast cookies (pamela's apple cinnamon breakfast cookies)--post #23
Apple Pie Oatmeal--Post #104
asian chicken lettuce wraps--post #62
baked mozzarella sticks--post #90
bbq chicken mini tacos--post #90
beef burgundy (new beef burgundy)--post #65
beef vegetable pie ww--post #76
bobotie (south african meat pie)--post #87
buffalo chicken bites--post #90
butternut squash soup--post #79
cakes--ww 2 ingredient--post #57
cheesecake (no bake graham cracker cheesycake-sparkpeople, sub. By want2bfatfree)--post #24
chicken broccoli ziti--post #65
chicken tortilla soup--post #52
Cinnamon Toast pancakes--post #112
coleslaw - tangy with a peppery bite (1c svg)--post #6
creamy pineapple coconut pie--post #41
crockpot (easy) chile verde pork--post # 38
crockpot pineapple chicken and sweet potatoes--post #20
crockpot rosemary roasted chicken with vegetables--post #35
crockpot (semi) hamburger soup--post #36
crustless quiche--post #5
curried carrot soup--post #88
curried chicken (heidi's curried chicken)--post #21
easy mexican chicken soup--post #43
hot spinach and artichoke dip (from skinnytaste.com)--post #89
impossibly easy vegetable pie--post #39
jennie-o biggest loser black bean turkey chili--post #59
Kale and Mushroom soup--post #116
Layered Ratatouille--Post #105
LINDA'S LIGHTENED-UP APPLE CRISP--post #111
loaded turkey santa fe baked potato skins--post #90
mexicali chicken--post #42
mini frittatas with ham and cheese from cooking light--post #10
moroccan couscous salad (inspired by the moroccan pavilion at epcot)--post #64
no name vegan stew--post #83
open faced tomato sandwiches--post #33
pea soup and grilled cheese (adapted from everyday food)--post #2
pepper and tomato soup--post #3
pork chops & rice --post #73
pork stew--post #92
Pumpkin Pie Quinoa Breakfast Casserole--Post #113
Pumpkin Pie Steel Cut Oats in the Crockpot--Post #104
pumpkin spice muffins--post #48
Quinoa with Black Beans--post #114
red white & green chili--post #80
“roasted” butternut squash soup--post #49
salmon cakes (lucas' light salmon cakes)--post #22
shrimp orzo pasta salad--post #101
slow cooker cheeseburger soup--post #82
spinach, potato and onion frittata--post #47
sweet autumn chicken and vegetables--post #44
sunrise spice muffins--post #40
thin crust pizza--post #17
Trout Cakes w/lemon and Horseradish Cream--Post #108
tuna salad --post #85
vegetarian lasagna--post #25
warm asian lettuce wraps--post #99
Pea-Soup and Grilled Cheese--adapted from Everyday Food
1 T salt-free butter (next time I'll use olive oil)
6 green onions
30-40 ounces of frozen green peas
1 can veggie broth (low sodium)
1/2 diced red pepper
white cheddar cheese slices (I used Boar's Head)
bread of choice (we used ciabatta rolls, because they are a treat and we love them!)
Dice the onions, separating the whites from the greens. Saute the white onions and the diced red pepper in the olive oil until softened. Add peas, broth, and 3 cups of water. Bring to a boil. Simmer until peas are tender.
With a slotted spoon put most of the peas and a little bit of broth in the blender until smooth. Return to pot and continue to heat on low.
Make the grilled cheese with the cheddar and green onions. We make our grilled cheese on the George Forman with no butter or oil on the bread. (This is how I can justify eating the cheese.)
Season the soup with salt and pepper and served with grilled cheese.
This soup is really yummy. It serves 4-6. The peas make it almost sweet. The original recipe called for chicken stock and lemon juice (instead of the red pepper). I loved it with the red pepper. It's creamy without adding cream. And it tastes great with the grilled cheese and green onion sandwiches!
Pepper and Tomato Soup
3 red peppers
1/2 yellow onion
1 small jar of roastd red peppers drained
1 can of diced tomatoes (16 ounce)
2 cups of chicken stock (I use low sodium, low fat)
Clean leeks (slice off the green parts. Cut down the middle almost to the root end. Run under water to clean out the grit). Chop leeks, peppers and onion into chunks. They don't have to big small since you are going to be pureeing the soup. Spray the bottom and sides of a 2 to 3 quart pot. Put in the cut up veggies and cook until soften. YOu don't want any color on them
When the veggies are soft add the roasted red peppers, tomatoes and chicken stock. Simmer over med low heat for an hour. You could also make it in a crock pot and cook for 2 to 4 hours. When done, puree in a blender or food processor or immersion blender.
This soup is hot but I like it chilled and I take it for lunch. It is a great way to get in some extra veggies.
I don't have a recipe to share right now but wanted to say thanks, Rose, for starting and maintaining this thread for us! :love:
pjlla, I have a request for your chicken curry recipe, please. :goodvibes
If anyone sees MelanieC we could use her tahini recipe, too.
This is the basic quiche that I make - 1 quiche is around 850 calories plus whatever the calories for the veggies or meat that I add--I like this cause I can have a whole 1/4 of the pie :) which is quite filling. We have chickens so I use whole eggs--but you could reduce calories with those egg beater things. You could also use reduced cal cheese--but I don't like that either - and it just feels so 'luxurious' to have real cheese :)
Mix 6 eggs with 1 C milk (I use nonfat or 1%)
Spray grease your pie pan--I use a 10" pan
Fill your pan with veggies and anything else you want to have in it (see below)
Spread 3/4 C cheese (whatever kind you want--the sharper the better) over the veggies.
Pour the egg/milk mixture over the veggie and cheese
Bake in a 350 degree oven until it is no longer shiny and until a knife comes out clean when inserted (usually about 35-45 minutes)
Veggies - I love to grill mushrooms and onions
Or any shredded squash, chopped broccoli
Oh - I love using the small packages of canadian bacon--tons of nummy taste for not a lot of calories per serving.
It's great warmed up for breakfast or lunch the next day
Coleslaw - tangy with a peppery bite (1C svg)
My sister shared this with me--because I love coleslaw from KFC--I changed it a bunch and like what I have now. I can have a whole cup of it for less than 100 calories (91.7 by sparkpeople's calculator)!!
4 Cups green cabbage - chopped very small
3 Cups red cabbage - chopped very small
1 Cup shredded carrot - chopped very small
1/2 Cup onion - minced (I use rehydrated ones)
1/3 Cup sugar
1/2 tsp salt
1/4 tsp pepper (I use more than this usually--we like it peppery)
1/2 Cup buttermilk
1/3 Cup nonfat milk
1/4 Cup plain yogurt
1/4 Cup light Mayo (or FF)
2 1/2 Tbl white wine vinegar
3 Tbl lemon juice
Combine the chopped/minced cabbage, carrots, and onions in a large bowl.
In a separate bowl combine the rest of the ingredients and mix until smooth--pour mixture over the veggies.
Stir well to mix and chill for at least 1 hour.
Makes approx 8 Cups - I like 1 C svgs - but can do smaller serving sizes if you want.
You can add other raw vegetables (shredded jicama, beets, red peppers, squash, etc.) as wanted. For kids I will usually go with less onion and pepper.
Number of Servings: 8
happysmyly--Is the quiche 850 calories for the entire quiche? And how many servings? It sounds good!
Plus whatever veggies or meat you add. I use canadian bacon or chopped up turkey sausages or chopped up Morning Star sausages for lower calories but higher flavor meats. Veggies - anything you want to add is great.
Servings? Well - I like to cut it into 4ths--so that I can have it with a large salad or a double serving of steamed broccoli--which is my favorite side with it - since DH doesn't like the quiche with broccoli in it.
Thanks, Pamela! We could probably find it in a search, too, since I know you've posted it before for us -- it will be nice to have it in a place that we can find! :lmao:
happlysmly, your quiche recipe reminds me of this recipes for Mini Frittatas with Ham and Cheese from Cooking Light that we like -- 39 calories a frittata.
Yield: 8 servings (serving size: 3 frittatas)
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350°for 20 minutes or until set.
Calories:39 (30% from fat)
Fat:1.3g (sat 0.5g,mono 0.2g,poly 0.1g)
Cooking Light, DECEMBER 2001
Here is a link if you want to see a picture. http://find.myrecipes.com/recipes/re...cipe_id=521726
Lisa - those sound fabulous--will definitely try them soon... do they freeze well? They sound like the perfect thing to have in the freezer for those crazy mornings - and easy to grab and go--which is key for DH. If you don't know - that's OK--I'll try it out and report here :)
My stomach is rumbling now! :goodvibes I'll have to think of what I can post here...one of my absolute favorites I got from tigger813...I get the General Tso's spice package, grill my chicken then cut it up and add the seasoning mix; I substitute splenda for sugar. It's still on the high side for sodium but yummm!!! :lovestruc I like it better than our local Chinese place. I even make it so I can have it for lunches and hide it from my famillly:rolleyes1
I do think it would be good without the meat! I get it at Meijer. It's the only place I've found it here. Wal-Mart, Target, and Marsh don't carry it. It's in the Asian foods section in a yellow packet and I think there's a sun on it. I'll check the brand for you. I tried their fried rice and wasn't fond of it, but I LOVE the hot and sour soup mix -I add extra mushrooms to mine.
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