Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Just for Fun > W.I.S.H > Eating Healthy
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS UpdatesDIS email updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read





Reply
 
Thread Tools Rate Thread Display Modes
Old 04-19-2010, 02:19 PM   #1
Rose&Mike
DIS Veteran
 
Join Date: Jul 2008
Posts: 4,230

WISH Away the Pounds--Healthy Recipe Thread (new title)

apple cinnamon breakfast cookies (pamela's apple cinnamon breakfast cookies)--post #23
Apple Pie Oatmeal--Post #104
Asian chicken lettuce wraps--post #62
Aunt Susan muffins--post #133
baked mozzarella sticks--post #90
banana pumpkin breakfast shake(from pinterest)--post #147
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 and post #120
change it up breakfast bowl--post #127
cheesecake (no bake graham cracker cheesycake-sparkpeople, sub. By want2bfatfree)--post #24
chicken broccoli ziti--post #65
chicken ratatouille stew--post #152
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
crockpot recipe--#75
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
low carb coconut pie--post #134
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
Provencal beef stew--post #155
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
roasted eggplant spread--post #126
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
summer corn chowder--post #122
sunset favorite onion soup--post #153
sweet autumn chicken and vegetables--post #44
sweet and sour lentils--post #150
sunrise spice muffins--post #40
Tarka Dal (Recipe from Foolproof Indian Cookery by Madhur Jaffrey)--post #154
thin crust pizza--post #17
Trout Cakes w/lemon and Horseradish Cream--Post #108
tuna salad --post #85
Ultimate onion rings (from ww)--post #121
vegetarian lasagna--post #25
warm asian lettuce wraps--post #99
whole wheat pizza crust (earthbound organics)--post #140

Last edited by Rose&Mike; 10-23-2013 at 01:01 PM.
Rose&Mike is offline   Reply With Quote
Old 04-19-2010, 02:30 PM   #2
Rose&Mike
DIS Veteran
 
Join Date: Jul 2008
Posts: 4,230

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!
__________________
Rose&Mike is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 04-19-2010, 06:41 PM   #3
donac
BL6 Black Team Captain
The Vanilla Rooibus was heavenly
Heigh ho - Heigh ho - It's off to lose weight I go...
 
donac's Avatar
 
Join Date: Aug 2002
Location: Central Jersey Shore
Posts: 5,195

Pepper and Tomato Soup

3 red peppers
1/2 yellow onion
2 leeks
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.
__________________
Dona July 1980 with DH family Nov 1984 Last trip before kids Aug 1988 Poly 10th AnnvAug 1992 Port Orleans Other trips I can't nameAug 2002 POFQ, FW, AS sp with Sean and the girls Aug 2003 FW Our 25th Annv Trip Aug 2005 Camping with the Knotts Aug 2006 Twin Sister Trip Aug 2008 30 Anniv/grad Trip 2009 POFQ just us 2012 Grand Gathering with Sedlaks
donac is offline   Reply With Quote
Old 04-19-2010, 07:06 PM   #4
lisah0711
her Disney office
a big congratulations to all of our superstars and especially our biggest loser
 
lisah0711's Avatar
 
Join Date: Sep 2005
Location: Inland NW
Posts: 5,449

I don't have a recipe to share right now but wanted to say thanks, Rose, for starting and maintaining this thread for us!

pjlla, I have a request for your chicken curry recipe, please.

If anyone sees MelanieC we could use her tahini recipe, too.

Last edited by lisah0711; 04-19-2010 at 07:08 PM. Reason: typing challenged ;)
lisah0711 is offline   Reply With Quote
Old 04-20-2010, 07:05 PM   #5
happysmyly
Mouseketeer
 
happysmyly's Avatar
 
Join Date: Sep 2008
Location: Rural Utah
Posts: 193

Crustless Quiche

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

Enjoy!
__________________
Dland - since 1963 most years at least once, many years lots and lots... it's my happy place - Feb and March 2010
WDW - 1996 & 1998 - Port Orleans 2000 - ASMovies 2004 - Offsite (also did Discovery Cove that trip) 2008 - ASMusic - Grand Gathering 2011 Jan - CBR Girls' trip 2012 Oct AKL Just the 2 of us!!! - 2014 Jan - ASMu Girls' trip - 2014 July - Hong Kong Disneyland!!
happysmyly is offline   Reply With Quote
Old 04-20-2010, 07:12 PM   #6
happysmyly
Mouseketeer
 
happysmyly's Avatar
 
Join Date: Sep 2008
Location: Rural Utah
Posts: 193

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
__________________
Dland - since 1963 most years at least once, many years lots and lots... it's my happy place - Feb and March 2010
WDW - 1996 & 1998 - Port Orleans 2000 - ASMovies 2004 - Offsite (also did Discovery Cove that trip) 2008 - ASMusic - Grand Gathering 2011 Jan - CBR Girls' trip 2012 Oct AKL Just the 2 of us!!! - 2014 Jan - ASMu Girls' trip - 2014 July - Hong Kong Disneyland!!
happysmyly is offline   Reply With Quote
Old 04-22-2010, 01:26 PM   #7
pjlla
<><
Only took one try and voila
Likes to be barefoot at every possible occasion
 
pjlla's Avatar
 
Join Date: Oct 2003
Location: South Central NH
Posts: 9,668

Quote:
Originally Posted by lisah0711 View Post
I don't have a recipe to share right now but wanted to say thanks, Rose, for starting and maintaining this thread for us!

pjlla, I have a request for your chicken curry recipe, please.


If anyone sees MelanieC we could use her tahini recipe, too.
Give me a couple of days and I will get it here. I could attempt to do it from memory, but I'm afraid I might make a crucial mistake!! I just made it on Monday, so you might think I would remember it! I'll try to remember to get here after I return from NYC...............P
__________________




WDW 12/1974, WDW 03/1983, WDW 05/1992 (with DH on HONEYMOON ), WDW 01/2002 (first family trip to WDW), WDW 01/2004 (2nd family trip), DL and DCA 07/2005 (first family trip to DL!), WDW 06/2007... DD gets to go without us! WDW & Discovery Cove 04/2008 (First stay at Pop ), WDW 01/10 DD goes without us AGAIN! , WDW 05/10 Mother/Son trip WDW 05/11 Mother/Daughter trip !! WDW 05/13 Mother/Daughter trip #2 celebrating GRADUATION!
pjlla is offline   Reply With Quote
Old 04-22-2010, 01:39 PM   #8
lisah0711
her Disney office
a big congratulations to all of our superstars and especially our biggest loser
 
lisah0711's Avatar
 
Join Date: Sep 2005
Location: Inland NW
Posts: 5,449

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!

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)

Ingredients
Cooking spray
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
Preparation
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.

Nutritional Information
Calories:39 (30% from fat)
Fat:1.3g (sat 0.5g,mono 0.2g,poly 0.1g)
Protein:4.4g
Carbohydrate:2.3g
Fiber:0.4g
Cholesterol:32mg
Iron:0.2mg
Sodium:121mg
Calcium:80mg
Cooking Light, DECEMBER 2001

Here is a link if you want to see a picture. http://find.myrecipes.com/recipes/re...cipe_id=521726

Last edited by lisah0711; 04-22-2010 at 01:40 PM. Reason: Oops!
lisah0711 is offline   Reply With Quote
Old 07-22-2010, 05:22 AM   #9
CliffordM
Earning My Ears
 
Join Date: Jun 2010
Posts: 15

Hey, I am planning to try out pizza over the weekend.. should be a good hands on exp and would share across if it turns out to be a whammy!
CliffordM is offline   Reply With Quote
Old 02-07-2011, 12:11 PM   #10
robinb
DIS Veteran
 
Join Date: Aug 1999
Location: Madison, WI
Posts: 30,853

Hi there! I have been making Jennio's Biggest Loser Chili (from last fall's season, I think). I added more beans and more tomatoes which brought it up to 10 cups of chili.

Jennie-O Biggest Loser Black Bean Turkey Chili

1 (20-ounce) package Jennie-O Extra Lean Ground Turkey
1 cup coarsely chopped onion
1 red bell pepper, cut into 1/4-inch cubes
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced (optional)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground cinnamon
2 (16-ounce) cans low-sodium whole tomatoes, drained and coarsely chopped
1 (16-ounce) can black beans, drained and rinsed
8 ounce tomato sauce
1/4 cup fresh cilantro, chopped
4 tablespoons low-fat shredded Cheddar cheese
In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon.

Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese.

Makes 6 servings.
robinb is offline   Reply With Quote
Old 02-07-2011, 12:37 PM   #11
lisah0711
her Disney office
a big congratulations to all of our superstars and especially our biggest loser
 
lisah0711's Avatar
 
Join Date: Sep 2005
Location: Inland NW
Posts: 5,449

Quote:
Originally Posted by pinkle View Post
i did the biggest loser summer challenge and fell off the wagon! is there any thread??
Pinkle, wagon rolling by to pick you up! http://www.disboards.com/showpost.ph...86&postcount=1
Sign up here and Rose will assign you to a team. Nice to see you!
lisah0711 is offline   Reply With Quote
Old 02-08-2011, 06:23 AM   #12
Rose&Mike
DIS Veteran
 
Join Date: Jul 2008
Posts: 4,230

Updated. Thanks for the recipes everyone!

Pinkle--if you would like to join the spring team challenge, post on the main thread or send me a pm.
__________________
Rose&Mike is offline   Reply With Quote
Old 02-08-2011, 10:08 AM   #13
mizzoutiger76
Mouseketeer
 
Join Date: Jul 2010
Location: Central Texas
Posts: 104

Finally got around to posting this....

Asian Chicken Lettuce Wraps
1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water , drained
2 medium carrots , shredded (about 1 cup)
3/4 cup diced red pepper
4 green onions, thinly sliced (about 1/2 cup)
1/4 cup reduced fat Asian-style sesame salad dressing
6 large Bibb or iceberg lettuce leaves

Directions
1. Stir the chicken, carrots, pepper, onions and dressing in a medium bowl.
2. Divide the chicken mixture among the lettuce leaves. Fold the lettuce leaves around the filling and serve immediately.
__________________
Me DH DS (4)

mizzoutiger76 is offline   Reply With Quote
Old 02-23-2011, 11:29 AM   #14
pjlla
<><
Only took one try and voila
Likes to be barefoot at every possible occasion
 
pjlla's Avatar
 
Join Date: Oct 2003
Location: South Central NH
Posts: 9,668

Okay..... this isn't so much a "recipe" as just an "idea". I made it last weekend and it was very good. NONE Of the measurements are exact, except for the quinoa.

No-Name Vegan Stew

1 C quinoa

2 quarts (about) of vegetable broth

1 1/2 quarts (about) of V-8 juice or other vegetable juice

1 can of whole kernel corn, drained (or frozen equivalent)

1 can of kidney beans drained and rinsed. (or dried/soaked equivalent)

chopped carrots (2-3 large)

chopped celery (3-4 large stalks)

1 can diced tomatoes with italian herbs (not drained)

1 chopped onion



Bring all of the above (except quinoa) to a boil. Add 1 C of quinoa. Turn down to medium and cover and cook about 10-15 minutes (stirring occasionally).

The quinoa thickens the "soup" so it is a bit more like a stew. It is a complete protein with the quinoa and the beans.

Any assortment of veggies could be used.... this just happened to be what I had on hand. It might be nice to add summer squash or kale near the end of the cooking.

Liquid amounts are approximate..... I was using a batch of homemade vegetable stock, so I'm not sure how much it was.... and I was using up the remainder of a bottle of V-8. I prefer the Bolthouse Farms fresh vegetable juice, but it is pricey, so I use V-8 sometimes.

I added a bit of salt at the end, but I tasted it first.... the canned corn, V-8, and beans can be salty. I didn't add pepper because I don't like it, but you certainly could. I also added a few dashes of "italian herb blend".

Good luck.....................P
__________________




WDW 12/1974, WDW 03/1983, WDW 05/1992 (with DH on HONEYMOON ), WDW 01/2002 (first family trip to WDW), WDW 01/2004 (2nd family trip), DL and DCA 07/2005 (first family trip to DL!), WDW 06/2007... DD gets to go without us! WDW & Discovery Cove 04/2008 (First stay at Pop ), WDW 01/10 DD goes without us AGAIN! , WDW 05/10 Mother/Son trip WDW 05/11 Mother/Daughter trip !! WDW 05/13 Mother/Daughter trip #2 celebrating GRADUATION!

Last edited by pjlla; 05-20-2011 at 01:24 PM. Reason: quinoa was missing from ingredient list!
pjlla is offline   Reply With Quote
Old 06-12-2012, 10:38 AM   #15
pjlla
<><
Only took one try and voila
Likes to be barefoot at every possible occasion
 
pjlla's Avatar
 
Join Date: Oct 2003
Location: South Central NH
Posts: 9,668



Warm Asian Lettuce Wraps (serves approximately 3-4 folks)

One pound (more or less) of lean pork loin, visible fat removed and diced up for stir-frying (or chicken breast or white fish or firm tofu)

2-3 large red bell peppers, julienned (or any other colored bell pepper)

1-2 large sweet onion, thinly sliced

2 large heads of soft lettuce (I use Butter or Bibb)

Paul Newman's Lowfat Sesame Ginger salad dressing

EVOO or PAM-type spray for sauteeing.

Stir-fry meat in EVOO or spray until cooked through. Remove and keep warm. Sautee onions and peppers until caramelized and slightly browned.

Core, separate, rinse, and dry lettuce leaves, taking care to leave them uncracked and in their "cup" shape.

Serve meat, veggies, and dressing separately and allow people to "build" their own wraps in the lettuce leaf "cups" (like making a fajita or taco). This will allow people to customize with their own quantities of veggies, meat, and dressing.

Or toss meat, onions, and peppers together with a few tablespoons of the dressing and serve in one bowl if that would be faster or easier for your family!

This can be served cold, warm, or room temp.

We prefer warm meat and veggies with cold lettuce leaves. I find that we each tend to eat about 4 wraps (depending on how much we fill them and how large the lettuce leaves are). Iceberg does NOT work well for this, as it tends to crack and break as you try to wrap it around the meat and veggies.

You can prep everything and then just cook when ready for dinner. Or cook ahead and reheat the meat and veggies. I use pork because of DS's chicken allergy and DD's fish aversion. I haven't tried it with beef, but I think it might also be good.

I usually add more of the veggies, as I like that and tend to eat more of it than the meat. I've also used a bit of raw shredded carrot in it in the past for myself, but the kids didn't care for the carrot addition.

The Points/calories on this are VERY dependent upon what kind of meat you use, how much you eat and how much dressing you use.... but it should be easy to figure out on a case-by-case basis.........................P
__________________




WDW 12/1974, WDW 03/1983, WDW 05/1992 (with DH on HONEYMOON ), WDW 01/2002 (first family trip to WDW), WDW 01/2004 (2nd family trip), DL and DCA 07/2005 (first family trip to DL!), WDW 06/2007... DD gets to go without us! WDW & Discovery Cove 04/2008 (First stay at Pop ), WDW 01/10 DD goes without us AGAIN! , WDW 05/10 Mother/Son trip WDW 05/11 Mother/Daughter trip !! WDW 05/13 Mother/Daughter trip #2 celebrating GRADUATION!

Last edited by pjlla; 06-12-2012 at 10:46 AM.
pjlla is offline   Reply With Quote
Reply



Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 06:01 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.

You Rated this Thread: