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Not a recipe but I read a tip to substitute extra virgin olive oil for butter/margarine on your toast--It flavors it but people tend to use a lot less than they would with a spread of other hard fats. So less calories and you're gaining healthy fats!
Chocolate Peanut Butter Pie
4 Large Graham Crackers
8 tsp. Low calorie Margarine, melted
1 pkg. (3 1/2 oz.) Sugar free Cook-type Chocolate Pudding Mix
2 c. Skim Milk
6 T. Peanut Butter
Reserve 1 tablespoon cracker crumbs. Mix cracker crumbs with margarine. Press into 8-inch pie pan. Prepare pudding using skim milk. Add peanut butter while pudding is still hot: stirring until melted. Pour into crust. Sprinkle with reserved crumbs. Chill 3 hours. Serves 6
OK, I should have been here sooner. MUCH sooner. And I haven't read all the recipes posted, so I don't know if I am posting a repeat, but here goes:
Banana Ginger Smoothie
Soothe digestion, heartburn, nausea, and other stomach trouble with the fresh ginger in this natural remedy drink.
1 banana, sliced
COMBINE the banana, yogurt, honey, and ginger. Blend until smooth.
NUTRITION (per serving) 157 cals, 1 g fat, 0.8 g sat fat, 57 mg sodium, 34 g carbs, 28 g sugars, 1.5 g fiber, 5 g protein
I found this to be really thick (more of a yogurt than a smoothie) and adding a little 1% milk helps - this changes the nutrition, however.
Last Edited on: 12/11/14 3:05 PM ET - Total times edited: 3
Get Your Veggies
1 small or medium sweet potato
Handful of fresh spinach or 3/4 cup frozen chopped spinach
1/2 cup rinsed black beans
Salt & pepper
Peel and cube sweet potato. Cook gently until tender in a small pot barely covered with water. At the end of cook time, add your spinach and let Wilt. Add black beans, salt pepper to taste.
Eat as is, add to a baked potato, over rice, in a burrito, to eggs etc
OK, this is a basic but very good recipe:
Green Bean and Olive Oil Recipe
(Makes 4 servings)
1 pound green beans
Place a large pot with 1" of water on stove and heat to high. Remove the stem end of the green beans and wash. When water reaches boil toss in green beans and cook for 5-10 minutes until your favorite consistency (this will depend on how tough the beans are). Toss with olive oil, salt, and pepper and serve. To get fancy add sliced or slivered almonds.
I like my steamed veggies 'al dente', so I tend to think less is more for time, even only a couple of minutes.
SO, I have been looking thru cookie recipes for the holiday and I think I found a keeper: I'll let you know how they come out! (they are amazing and the only cookies I ate for the holiday this year - when I didn't have almonds I used walnuts and that was really good too)
Almond Clouds Recipe
Makes 40 cookies
Inspired by A Chef’s Life
2 large egg whites
Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Using stand mixer with a whisk attachment or a hand held mixer, beat egg whites until starting to get fluffy.
Slowing drizzle the brown sugar, salt, and nutmeg in the bowl while you continue to whisk. When the batter is stiff (like cookie batter), gently fold in the vanilla and almonds.
Drop cookies using a spoon onto the cookie sheets in rows of five (each cookie sheet should fit 20 cookies – they do not spread). Bake for 20 minutes.
Allow to cool and enjoy!
For one cookie = 39 calories, 2.4 g fat, 0.0 g saturated fat, 3.7 g carbohydrates, 2.9 g sugar, 1.2 g protein, 0.6 g fiber, 19 mg sodium, 1 Points+
Points+ values are calculated by Snack Girl and are provided for information only.
Last Edited on: 12/27/14 4:38 PM ET - Total times edited: 2
Prep time: 5 minutes (15 minutes marinate time extra)
2 Tbsp. soy sauce (reduced sodium)
1. Preheat grill to med. (300 to 350 degrees). For the marinade, in a large baking dish stir together soy sauce, sriracha, ginger, oil and sesame seeds. Add fillets; turn to coat. Let stand 15 minutes.
2. Cut 4 (8 inch) sheets of foil; coat with nonstick cooking spray. Remove fillets from marinade; reserve marinade. Place 1 fillet on each foil sheet. Place foil sheets on grill. Grill 5 to 7 minutes or until fish flakes easily with a fork, brushing with marinade occasionally. Transfer fillets to individual plates, and serve.
Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas
Cilantro Avocado Cream Sauce
Last Edited on: 12/27/14 4:27 PM ET - Total times edited: 1
I like to add flavors & textures sometimes: shake on garlic powder, chili powder, sesame seeds, drizzle lemon. Just use your imagination. Also, keep the oil on the light side so it's not soggy.
Last Edited on: 12/25/14 5:23 AM ET - Total times edited: 1
Oh my goodness, I made this soup for a starter for Christmas Dinner and it is delicious! I used an organic rostiserie(sp?) chicken for the meat and the bones for a homemade broth for the soup base. It was amazing with the lemon and dill. I don't think I'll go back to regular chicken soup again.
1-1/2 Tbs. olive oil or canola oil
If you made the chicken broth yourself, use the meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.
Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.
nutrition information (per serving):
Last Edited on: 12/27/14 4:26 PM ET - Total times edited: 1