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

[Rose&Mike]

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.

Thanks!
Rose

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
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
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

[Rose&Mike]

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!

[donac]

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.

[lisah0711]

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.

[happysmyly]

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!

[happysmyly]

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

[pjlla]

Originally Posted by lisah0711

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

[lisah0711]

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

[CliffordM]

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!

[robinb]

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.

[lisah0711]

Originally Posted by pinkle

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!

[Rose&Mike]

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.

[mizzoutiger76]

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.

[pjlla]

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

[pjlla]

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