Down Days recipes ONLY

[Alcestis]

Originally Posted by gharkness

Not sure whether you were asking me, but I would definitely say so. Also, if you have any winter squash (like butternut), that would work as well. Lower calories and carbs than sweet potatoes....but sweet potatoes happen to be what I have at the time

I was also thinking of using butternut squash instead of sweet potato next time. I think it would be a little more flavorful (I used lots of pepper this time around, which I adore, but I think without that, the soup might be a little bland). Still cannot believe it yields so much for so few calories!

[gharkness]

Wow, I am just now eating my soup, and I am impressed! I was a little concerned about the combo of sweet potato and chicken....but it turned out really well! I certainly will think next time about using pumpkin or butternut, simply to limit calories and carbs, not because the sweet potatoes weren't wonderful!

[Beeb]

Originally Posted by Dottie

This was in the hungry-girl newsletter and it looks good

Fully Loaded Egg Rolls

PER SERVING (1/8th of recipe, 1 egg roll): 109 calories, 1.5g fat, 380mg sodium, 15g carbs, 1g fiber, 2g sugars, 9g protein -- PointsPlus® value 3*

We loaded up our baked egg rolls with meaty goodies and MORE. These need to be tasted to be believed...

Ingredients:
2 1/2 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. sugar (or granulated no-calorie sweetener)
4 oz. raw boneless pork tenderloin, finely chopped
3 cups dry coleslaw mix
One 6-oz. can (4 oz. drained) tiny shrimp, drained
1/4 cup chopped bean sprouts
2 scallions, chopped
1 stalk celery, thinly sliced width wise
2 tsp. crushed garlic
1 tsp. sesame oil
1/2 tsp. ground ginger
1/8 tsp. black pepper
8 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
Optional dip: sweet & sour sauce



Directions:
Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray.

In a small bowl, mix 1/2 tablespoon soy sauce with sugar. Add pork and coat well. Cover and marinate in the fridge for 10 minutes.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add coleslaw mix, pork, and any excess marinade. Cook and stir for 3 - 5 minutes, until pork is cooked through. Transfer to a large bowl.

Add remaining 2 tablespoons soy sauce to the bowl. Add all other remaining ingredients except wrappers and optional dip. Mix well. For added flavor intensity, cover and refrigerate for 20 minutes (optional).

Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/8th of slaw mixture (about 1/3 cup) in a row a little below the center of the wrapper. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out. Roll the wrapper up around the mixture and continue to the top.

Seal with a dab of water. Place on the baking sheet, and repeat with remaining wrappers.

Spray egg rolls with nonstick spray. Bake in the oven until golden brown, 25 - 30 minutes.

If you like, slice in half and dunk in sweet & sour sauce!

MAKES 8 SERVINGS

I made these today with a few tweaks to lower the cals. Replaced the sugar with sweetener, left out the shrimp and bean spouts, added 1.5 ounces more pork, added carrot, added savory cabbage instead of the cole slaw mix. I also used the spring roll wrappers I had in the freezer instead of the egg roll wrappers, but these are 20 calories more per wrapper (45 calories instead 25 calories) and will look for the egg roll wrappers next time to even lower the cals more.

8 servings...85 calories using the spring wrappers.

8 servings...60 calories using her egg roll wrappers.

[Dottie]

Linda thanks for trying them!

[Wine2]

I MADE THEM, TOO, AND THEY ARE AWESOME!!!

[Dottie]

Hungry-girl has a good email newsletter

[sazzie]

Thanks, Dottie

Just subscribed!!!

[Chona]

You lost 7 #!!

Originally Posted by Wine2

I MADE THEM, TOO, AND THEY ARE AWESOME!!!

[Wine2]

Originally Posted by Chona

You lost 7 #!!

Thanks, Chona!

[Macc0021]

Here is a little recipe I put together, adapted from the PB2 website..

Shirataki noodles
PB2
Chicken broth
garlic
soy sauce
red chili sauce (I use sriracha)
splenda/EZ Sweets
shrimp (or any protein)

It's delish and low cal!!!

[Galveston Gal]

Originally Posted by gharkness

OK, ......
http://ginnyslowcarbkitchen.blogspot...-variation.htm

My go-to "bread"........

I went to the site you mentioned....but the link didn't work...
I have now tried your delightful invention....I think it is a keeper!
Have you ever baked it instead of nuke-ing it?
Does it give it a different texture?
Does it get dryer?

[gharkness]

Originally Posted by Galveston Gal

I went to the site you mentioned....but the link didn't work...
I have now tried your delightful invention....I think it is a keeper!
Have you ever baked it instead of nuke-ing it?
Does it give it a different texture?
Does it get dryer?

Galveston! My favorite place to cruise from! Woo-Hoo!

Sorry the link didn't work. Bummer.

OK if you google "yet another microwave bread variation," the link you get will be to Ginny's Low Carb Kitchen. Click on it, and THAT will take you to the comments for this recipe on Ginny's site. Just scroll up a bit...and you should see it.

I haven't cooked this in the oven, but I do think that if you have one of those little egg-cooking pans for top of the stove, you could cook it (half at a time) in there. Just make sure your heat's low enough so that one side doesn't burn before the other side is done.

[Galveston Gal]

YES...THANK YOU !

Galveston....West End...Love the Sunshine!!!!
Even after we recovered from Ike.... we have been blessed with more than 20 sprouting palm trees....Now, almost 4 years later....many of them are 6' + tall. It will be our retirement home!!

[MintQ8]

Tried the konnyaku Yam Cake (made from same stuff as Shiratake Noodles - not a cake!!). Not bad - it took the flavour of the other food I cooked with it!!

Konnyaku Cake (0 cals)
Pack of Kimchi (66 cals)
Mushroom (22 cals)
Salad (for bulk - 26 cals)
We put some ham in (@46 cals for the 2 slices) - wish I hadn't bothered - as couldn't taste!!!
Soya Sauce, Lemon Juice, vinegar, chilli and splenda (approx 20 cals)

Total (without the ham) 132 cals (and we split it in half)

What to do:
tear up the konnyaku into small bite size pieces
marinate in soy sauce, lemon juice, vinegar, chilli flakes and splenda
(I only did it for a little while)

'Fry' it (for quite a while) and then add the mushrooms. Next I threw in the Kimchi and then the salad when the kimchi was hot.

Really filling for 2 - it's an hour or so later and it is very heavy in my tummy.

To make it go even further - next time - I might consider adding broth at the end and turning it into a soup/broth thingy!!

The konnyaku took on the flavour of what was around it - and it had a texture I love - sashimi squid!

Cook

[Dottie]

I snagged this off the eatingwell web site and it seems like a perfect DD warm and filling meal
Comments said to add salt and pepper because it needs it!

Mini Chile Relleno Casseroles

From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook's best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.

4 servings, two 6-ounce or one 10-ounce casserole each | Active Time: 10 minutes | Total Time: 35-45 minutes
Ingredients

2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt

Preparation

Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Nutrition

Per serving : 215 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 219 mg Cholesterol; 14 g Carbohydrates; 23 g Protein; 3 g Fiber; 726 mg Sodium; 421 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 nonfat milk, 2 1/2 lean meat
Tips & Notes

Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins

[Wine2]

Dottie, this looks great! Instead of eight ramekins, I'll use a cupcake pan and not fill up all 12 for the mini chili rellaneos.

Thanks!

[Beeb]

Originally Posted by Dottie

I snagged this off the eatingwell web site and it seems like a perfect DD warm and filling meal
Comments said to add salt and pepper because it needs it!

Mini Chile Relleno Casseroles

From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook's best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.

4 servings, two 6-ounce or one 10-ounce casserole each | Active Time: 10 minutes | Total Time: 35-45 minutes
Ingredients

2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt

Preparation

Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Nutrition

Per serving : 215 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 219 mg Cholesterol; 14 g Carbohydrates; 23 g Protein; 3 g Fiber; 726 mg Sodium; 421 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 nonfat milk, 2 1/2 lean meat
Tips & Notes

Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins

This sounds AMAZING but I'm confused about the serving sizes here. If a serving is 2 6oz ramekins or 1 10oz then I am getting less food if I only eat the 1 10oz, aren't I? I get 12 oz total for the 2 ramekins, where I get 10 oz total for one.

[Dottie]

I'm guessing you'd divide the filling into 8 "servings" no matter what size you use? So you'd only put 4oz in each 6oz rami or 8oz in the 10?

[MintQ8]

Dottie - what do you use to get the breakdown of fats, carbs etc?

[Dottie]

I didn't, I copies that straight off the eatingwell site

[KeirasMom]

I don't usually snack, but yesterday, for some reason, I was hungry all day.

I think I may have seen this (or something close) posted before, but can't find it now, so here's my super easy new snack for DDs.

1/2 cucumber, peeled and sliced. (12 calories)
dash of salt over cucumber slices
1 wedge LC light queso fresco & chipotle spread on slices (35 calories)

Less than 50 calories for the whole thing!

I don't know why, but this was very filling, and very light and refreshing, all at the same time. I had it for a snack between lunch and dinner, and then again as my side to my chicken breast for dinner.

[MintQ8]

Originally Posted by Dottie

I didn't, I copies that straight off the eatingwell site

ah

[E.W.]

I just made a large pot of vegtable soup don't know the actual
calories in it but sure can't be all that much. Then I had a thaught
tomorow I could throw a pound of ham or sausage in and convert
it to an UD meal.

[Grace]

My DD go to is deviled egg whites. Cook the eggs, cut in half and discard (or feed to your precious pets) the egg yolks. Take about 1/4 of the white halves (I did 8 eggs, thus 16 halves so I took 4) and smash them up with a fork, sieve, blender or whatever. Add whatever you like in your deviled eggs. I used a tablespoon of low-fat mayo, a teaspoon of mustard, a teaspoon of vinegar, a pinch of Splenda, salt & pepper plus cayenne pepper. Stuff the empty halves and sprinkle with paprika. I like to top mine with a nice dab of horseradish and a caper. You can eat all 8 of these for less than 150 calories!

[Wine2]

Originally Posted by Grace

My DD go to is deviled egg whites. Cook the eggs, cut in half and discard (or feed to your precious pets) the egg yolks. Take about 1/4 of the white halves (I did 8 eggs, thus 16 halves so I took 4) and smash them up with a fork, sieve, blender or whatever. Add whatever you like in your deviled eggs. I used a tablespoon of low-fat mayo, a teaspoon of mustard, a teaspoon of vinegar, a pinch of Splenda, salt & pepper plus cayenne pepper. Stuff the empty halves and sprinkle with paprika. I like to top mine with a nice dab of horseradish and a caper. You can eat all 8 of these for less than 150 calories!

Cute idea!!! Thanks!

[Beeb]

From Hungry Girl

Sauced 'n Simmered Dijon Chicken

PER SERVING (entire recipe): 210 calories, 1.5g fat, 570mg sodium, 12g carbs, 1g fiber, 4.5g sugars, 34g protein -- PointsPlus® value 5*

The sweet sauce pairs nicely with the onions -- give it a try!

Ingredients:
1 tbsp. sugar-free pancake syrup
1/2 tbsp. Dijon mustard
1/2 tbsp. balsamic vinegar
One 5-oz. raw boneless skinless chicken breast cutlet, cut into strips
1/8 tsp. garlic powder
1/8 tsp. each salt and black pepper
1/2 cup chopped onion
Optional: cayenne pepper

Directions:
To make the sauce, in a medium bowl, mix syrup, mustard, and vinegar. Stir in 1/4 cup water.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and season with garlic powder, salt, black pepper and, if you like, a dash of cayenne pepper. Add onion and sauce. Cook and stir until chicken is cooked through and onion has softened, about 7 minutes. Enjoy!

MAKES 1 SERVING

[Dottie]

That one looks good, too, Linda!
I got around to making the egg rolls today using super lean boneless, skinless chicken thighs instead of the pork and shrimp and they were shockingly good! lol I think the filling alone, without the wrappers, would be a great DD meal too.

[KeirasMom]

Necessity being the mother of all invention, I just came up with a new (for me anyway) dessert.

1- 6 oz. Fage 0%
1/4 C blackberries
1 tsp. Mio berry pomegranate water enhancer

I left my Sweetzfree at home so I added the Mio instead, mixed it all together, and it was soooooo good.

116 calories

[Kissa]

Fage 0%, it is so hard not to go for 100%. Respect Dawn.

[kris4chloe]

Originally Posted by KeirasMom

I don't usually snack, but yesterday, for some reason, I was hungry all day.

I think I may have seen this (or something close) posted before, but can't find it now, so here's my super easy new snack for DDs.

1/2 cucumber, peeled and sliced. (12 calories)
dash of salt over cucumber slices
1 wedge LC light queso fresco & chipotle spread on slices (35 calories)

Less than 50 calories for the whole thing!

I don't know why, but this was very filling, and very light and refreshing, all at the same time. I had it for a snack between lunch and dinner, and then again as my side to my chicken breast for dinner.

Originally Posted by Beeb

From Hungry Girl

Sauced 'n Simmered Dijon Chicken

PER SERVING (entire recipe): 210 calories, 1.5g fat, 570mg sodium, 12g carbs, 1g fiber, 4.5g sugars, 34g protein -- PointsPlus® value 5*

The sweet sauce pairs nicely with the onions -- give it a try!

Ingredients:
1 tbsp. sugar-free pancake syrup
1/2 tbsp. Dijon mustard
1/2 tbsp. balsamic vinegar
One 5-oz. raw boneless skinless chicken breast cutlet, cut into strips
1/8 tsp. garlic powder
1/8 tsp. each salt and black pepper
1/2 cup chopped onion
Optional: cayenne pepper

Directions:
To make the sauce, in a medium bowl, mix syrup, mustard, and vinegar. Stir in 1/4 cup water.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and season with garlic powder, salt, black pepper and, if you like, a dash of cayenne pepper. Add onion and sauce. Cook and stir until chicken is cooked through and onion has softened, about 7 minutes. Enjoy!

MAKES 1 SERVING

these both sound good, may have to try today