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Old 08-12-2010, 01:47 PM   #31
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Quote:
Originally Posted by krishriaz View Post
I liked this recipe very much so thanks a lot for this but one thing which I want to share with you that also do some exercise for 15 to 20 minutes in a day with taking this type of loser healthy food becasue exercise is also good for our health it gives refreshment.

Thanks for checking out the recipe. If you would like to talk more about exercise, there is plenty of chatter about it over on the WISH board. Feel free to come join us!..............P
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Old 09-05-2010, 06:57 PM   #32
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Okay.... not so much a "recipe" as an idea.... but it was SO delicious, I had to share it.


Open-face tomato sandwich (one serving)

1 Sandwich Thin or Deli Thin (your choice of flavor), toasted

1 perfectly ripe summer beefsteak tomato, sliced in thick rounds

2 Tb. of guacamole

1 wedge of Laughing Cow lite original swiss cheese


Divide LC cheese in half and spread on each half of toasted Sandwich Thin. Top LC cheese with guacamole. Top guacamole with tomato slices. Salt and pepper lightly, if desired. Eat. YUMMMMM!

My favorite lunches so far this summer! But it won't be the same without fresh tomatoes, ripe and warm from the sun.

Just wanted to share (and to give our recipe thread a bump!)........P
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Old 09-06-2010, 08:01 PM   #33
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Thanks P! I love avocado. I bet that would be good with just a little bit of goat cheese as well!
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Old 09-17-2010, 08:42 AM   #34
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Crockpot Rosemary Roasted Chicken with Vegetables

(Originally found in "365 Ways to Cook Chicken")

1 whole chicken, about 3 pounds

Salt, pepper,

1 tsp. rosemary

4 medium potatoes, washed and cut into 2" cubes

4 small onions, peeled and quartered

4 carrots, peeled and cut into 1" pieces (or two handfuls of baby carrots)

1 C dry white wine

Place potatoes, onions, and carrots on bottom of crockpot. Place washed/dried chicken on top of veggies and sprinkle with salt, pepper, and rosemary. Pour in the wine and about 1/2 C of water. Cover and cook on low for about 6-8 hours.


**Here are my modifications. I often use less wine or skip it all together and just use chicken stock or water. And I will put more veggies in if I am serving more people... and I really like onion so I use more. Plus I have put in other veggies like parsnips and turnip. And you can add a bit of rosemary on top of the veggies before adding the chicken if you desire.

Don't expect crispy skin on the chicken, like you would get from the oven, but since I don't eat the skin anyhow, I don't care.

I just serve this as a one-pot meal.... nothing else needed.

**Second day suggestion** I have taken the cooking water and leftover chicken and veggies, some additional chicken stock and made an excellent chicken soup the next day! Just be careful of overcooking the veggies, since they will already be soft.

.......................................P

I've made this several times more recently and have a few other changes/suggestions.....

I use a larger chicken.... anywhere from 3-5 pounds, since my crockpot can hold that. I use all stock (fat free chicken or vegetable), no water, no wine. More onion and carrots (about a pound or more of carrots). DH doesn't eat the potato and I don't eat much, so 2-3 potatoes is enough for the kids. And again, it easily feeds 4-5 hungry folks with leftovers. The leftovers make a great soup or stew or you could even make it into a pot pie!
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Last edited by pjlla; 10-11-2012 at 06:44 AM. Reason: Updating.
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Old 09-17-2010, 08:51 AM   #35
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Semi-Crockpot Hamburger soup

1 lb. of lean ground beef, browned, drained (and rinsed if you desire)

2 large potatoes, cubed

3 handfuls of baby carrots

2 medium onions, diced

3 stalks of celery, washed and diced

1 bottle V-8 juice or tomato juice (low sodium if desired)

Place all ingredients into the crockpot and cook on low for 6-8 hours.

I call it "semi-crockpot" because you have to brown the meat in advance. But I will buy a large quantity of hamburg on sale and brown it all at once and divide it into 1 lb. containers and put it in the freezer. I haven't tried this recipe using TVP, but I suppose you could. Not sure what TVP would do after cooking all day in the crockpot.

** My modifications.... the original recipe called for using tomato soup and water.... but I don't like the HFCS in the soup (or the calories), so I use the juice. V-8 comes in low sodium or high fiber or spicy, so you could change it up if you want.

The original recipe also called for corn, but I don't want the added starch.

This could be easily made on the stove top, if you were in a hurry... and you could use frozen veggies if desired.

......................................P
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Old 09-17-2010, 11:10 AM   #36
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Thanks, pjlla, for posting some yummy looking recipes!
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Old 09-17-2010, 11:14 AM   #37
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Easy crockpot chile verde pork

1 2 lb pork roast, trimmed of fat
1 white onion
1 bottle green chile verde salsa
cumin

Chop onion and place pork roast on top. Add salsa and a dash of cumin. Cook on low for 6 hours. Shred cooked pork in crockpot and serve with tortillas and your choice of condiments.

I found this recipe somewhere but when I googled it I couldn't find it again. It's so easy I can remember it.
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Old 09-22-2010, 01:23 PM   #38
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My modified version of Bisquik's Impossibly Easy Vegetable Pie

2 C broccoli, steamed (I have also used asparagus and broccoli... and I often add onion and green pepper)

1/2 C 2% shredded cheese (cheddar, Italian blend, Mexican blend, all work well)

1/2 C Heart Smart Bisquick

1 C skim milk

4 egg whites

Salt and pepper to taste

Place cooked veggies in the bottom of a Pam-sprayed 9 inch pie pan. Stir remaining ingredients together and pour over veggies. Bake at 400° 35 -45 minutes or until browned and knife comes out clean.

** The way I make it I figure it out to be 6 pts for half of the pie.

........................................P
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Old 09-22-2010, 01:34 PM   #39
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Sunrise Spice Muffins

1 spice cake mix

1/2 C raisins

1/2 C grated carrots

1/2 C unsweetened applesauce

1/2 C crushed pineapple (no sugar added)

Mix all ingredients and bake in cupcake tin according to package directions. 24 muffins = 2.25 pts each

Variations - eliminate pineapple and add 1 chopped apple and a few chopped walnuts (very few... just enough to equal 2 pt), and reduce raisins by half. Same points per muffin.

**If you make these, keep them refrigerated. Since they are very low in fat, they spoil very quickly......................P
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Old 09-22-2010, 01:39 PM   #40
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Creamy Pineapple Coconut Pie

1 20 oz. can crushed pineapple

3/4 C lowfat milk

1 4-serving box of sf/ff instant vanilla pudding

1/2 C flaked coconut, toasted

1 9 in graham cracker crust (reduced fat if you can find it)

1 C Cool Whip Light or Cool Whip Free

Additional toasted coconut to garnish.

Drain pineapple well... reserve 1/4 C juice.

Combine pineapple, reserved juice, milk, pudding mix, and coconut in large bowl. Mix 2 minutes on low speed with electric mixer.

Pour into crust, spread Cool Whip over the top. Chill at least 2 hours. Garnish with additional coconut.

** I don't know the points breakdown for this. Honestly, I haven't made it in years, but it is delicious!! I think I'm going to make it this weekend! Anyone doing WW etools and want to figure out the points for me??.............P
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Old 09-22-2010, 03:02 PM   #41
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MEXICALI CHICKEN

Ingredients:
4-6 chicken breast portions
Chunky salsa (I use medium and would use one regular size bottle)
1-2 cans whole kernel corn
Rice, brown rice OR soft tortillas
Low fat shreded cheddar cheese or cheese slices

Preparation:
Spray the bottom of the crockpot or use a liner.

Put 4-6 chicken breast portions in the bottom of the crockpot.
Cover all the chicken with chunky salsa.
Pour 1 or 2 cans of whole kernel corn on top
Cook on low at least 6 hours

Once cooked, pull the chicken out onto a plate

Shred the chicken and place back in the crock and mix together.

Serve over rice or in soft tortillas, sprinkled with low fat cheddar (or mix cheese in if you want it melted and mixed throughout)
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Old 09-22-2010, 07:24 PM   #42
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Easy Mexican Soup

1 can chicken broth
1 can chicken or 1 cup cooked chicken ( I don't care for the canned chicken)
1 can diced tomatoes
1 can fat free refried beans
1 can corn
1 can black beans
1 jar salsa

Mix all together and simmer til hot. Quick, easy and tasty.

Thanks Rose for keeping this thread up. I'm sorry I haven't been over here before. There's lots of good looking recipes I'd like to try out. With fall here, I do tend to cook a little more.
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Old 09-24-2010, 01:14 PM   #43
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Sweet Autumn Chicken and Vegetables

4 skinless chicken thighs

1 package of Al Fresco sweet apple chicken sausage

assorted fall vegetables (sweet potato, butternut squash, parsnips, carrots, onions work best), washed, peeled, cut into 1 inch chunks. (enough to serve at least 4 people)

EVOO

real maple syrup


Prepare a large glass casserole dish with Pam spray. Cut chicken sausage links into 4 pieces each. Lay chicken thighs and sausage in casserole. Surround with veggies. Drizzle with a bit of EVOO. Cover with foil. Bake for about 30 minutes at 375°. Remove foil and drizzle everything lightly with maple syrup. Bake another 5-10 minutes or until chicken is done.

Not sure of points or calories. On WW the chicken thigh would be 3 points each and the chicken sausage is 4 pts per link. This can feed 4 hungry people or 6 less hungry people. You can easily increase or decrease this to feed more or less, of course.

I'm winging it with the times and temps., so keep and eye on it! It is a recipe that my Mom sort of made up, so I don't have it written anywhere..............P
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Old 09-24-2010, 03:07 PM   #44
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Thanks for all the great posts!
P--that pie looks divine!
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Old 09-30-2010, 10:27 AM   #45
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I'll try to get that chicken chow mein recipe on here later today!!..........P
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