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Old 11-15-2011, 12:52 PM   #121
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Quote:
Originally Posted by SoHappy View Post


That's exactly how I make my Down Day BLT sandwiches too. Except that sometimes I very lightly toast a single slice of bread and cut it carefully into two full-sized but very thin slices, as per PenguinPower instructions. LOL

Then I make my BLT using just that single bread slice, but full sized, for just 50 calories. Or I can opt for stacking it higher with the L and the T for maybe another 10 calories.

So just another option.
Thanks for the idea,
I tried to split the bread and it did not work so well, maybe I toasted it too much I was a crumbly mess BLTs are my favorite sandwich!
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Old 11-15-2011, 01:14 PM   #122
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Originally Posted by ASHLEY2HAWAII View Post
Thanks for the idea,
I tried to split the bread and it did not work so well, maybe I toasted it too much I was a crumbly mess BLTs are my favorite sandwich!
Yeah, it has to be toasted just enough to firm the slice of bread up, but not so much as to dry it out and make it crumbly. It took me a little bit of practice too, but now I've pretty much mastered it and can get two full-sized really, really thin pieces.. 20 calories each.

Usually that means I get TWO big sandwiches instead of one!
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Old 11-15-2011, 05:27 PM   #123
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Cheddar Beef Enchiladas

Beeb requested this recipe after I posted how good it was on the "what are you eating" thread. It really hit the spot for me on DD tonight, but it makes a whole casserole and it's definitely not DD friendly unless you have no more than 1 enchilada. (Save some more enchiladas for your UD - it's worth it!)

I made a few little changes from the original recipe on Allrecipes to make preparing it faster.

Ingredients

* 1 pound ground beef
* 1 (1.25 ounce) package taco seasoning
* 1 cup water
* 2 cups cooked rice
* 1 (16 ounce) can refried beans (or any beans - I used 1/2 can of drained red beans)
* 2 cups shredded Cheddar cheese, divided (I used 1 c. cheddar in the mix and then put slices of hot pepper cheese on top)
* 10 (8 inch) flour tortillas
* 1 (16 ounce) jar salsa
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted (I made my own with some butter, flour, half & half and broth)

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice & beans. Cook and stir until liquid is evaporated. Stir in half the cheese.

Spread about 1/4 - 1/2 cup mixture down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. (I didn't grease mine, just spread about 1/4 c. salsa in the bottom of the dish)

2. Combine salsa and soup; pour over the enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted.

Cover and freeze remaining casserole for up to 3 months.

I don't have a calorie count, but ****** says 1/2 a beef, bean & cheese enchilada plus 1/4 c. rice is about 165 calories. It tastes so good to me, it MUST be more calories than this!
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Last edited by sophiethecat; 11-15-2011 at 05:29 PM..
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Old 11-15-2011, 05:38 PM   #124
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Quote:
Originally Posted by 1annewil View Post
I am addicted to butternut squash soup. I used delicata yesterday.

1 butternut squash-roasted-split and take out seeds and roast at 350 for 45 min until soft
1 onion quartered and roasted with squash until clear
garlic cloves roasted


puree this with 2-4 cups 0% fat chicken broth
add 1/3 cup half and half
1 T salt

cook slowly for about 30 minutes

I add 1 T low fat sour cream to a 1 and 1/4 c bowl

Lovely on a chilly day. I eat this with a piece of low cal bread toasted and an apple most dds for supper. I like it so much. Sometimes a slice of lo cal cheese baked on bread for cheese toast.
This sounds delicious! Does anyone know about how many calories would be in it?
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Old 11-15-2011, 05:49 PM   #125
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Ay Diós mío, where in the world are you, that "enchiladas" are made with FLOUR, not corn, tortillas?!

SACRILEGE!!!

AND taco seasoning and salsa?!!!
There is this stuff called "enchilada sauce", people!

My head is imploding!!!

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Old 11-15-2011, 06:01 PM   #126
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Cabbage Roll Soup posted on the other DD recipe thread

Last edited by kel7298; 11-15-2011 at 06:06 PM..
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Old 11-15-2011, 06:02 PM   #127
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Quote:
Originally Posted by piratejenny View Post
Ay Diós mío, where in the world are you, that "enchiladas" are made with FLOUR, not corn, tortillas?!

SACRILEGE!!!

AND taco seasoning and salsa?!!!
There is this stuff called "enchilada sauce", people!

My head is imploding!!!

And this ^^^^ coming from a JERSEY GIRL?
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Old 11-15-2011, 06:08 PM   #128
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I'm from a chicana from Texas!!!

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Old 11-15-2011, 06:44 PM   #129
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Hehe, not trying to outdo you or anything, Sophie!
But here's a simple, pretty low-calorie "enchilada" recipe
(that would probably have my abuela rolling in her grave!);
I make this as a casserole so I don't have to fuss with rolling the tortillas.

1 lg can (28 oz) enchilada sauce (red)
(Old El Paso is OK; recently I found the Weiss brand to be better! or try La Victoria if you can get it)
1 can Goya black bean soup (don't worry, it's not soupy!)
(plain black beans okay but not as tasty)
8 corn tortillas (use 10-12 tortillas if not worried about calories )

optional:
1/2 pkg vegetarian "ground beef" crumbles (brand like Morningstar or Lightlife)
or approx 1/2lb ground beef, cooked, or shredded chicken
or, for lower calories, use cooked spinach (1-2 cups)

--Cut 4 tortillas into strips (approx 1/4"), then across in 1/2" pieces (so you have small rectangles).
--Reserve 1/4c enchilada sauce; warm 1/2 the remaining sauce in a skillet, add tortilla pieces, and simmer for 2-3 minutes. Avoid overcooking which will make them mushy.
--Pour this mixture into bottom of 8x8 or 9x9 baking pan.

--Heat and mix the black beans with veg. crumbles, meat, and/or spinach.
--Spread this over the tortilla layer.
--Repeat the first 2 steps with remaining tortillas and sauce and spread evenly over filling.
--Pour reserved sauce evenly over top.

If desired, top with shredded cheese such as Monterey jack, cheddar, or favorite Mexican blend.

Bake casserole until heated through (and cheese is melted).
Serve with sour cream, if desired.
More authentic: cook without cheese, then serve with crumbled Cotija cheese.

Lowest calorie version, total recipe:
beans: 392 cal
tortillas: 400 cal (may vary by brand)
ench. sauce: 350 ( " " )

822/6 servings= 137 calories
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Last edited by piratejenny; 11-15-2011 at 06:52 PM.. Reason: posted before proofreading
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Old 11-15-2011, 07:53 PM   #130
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Not being quite the purist, I'm loving both of these recipes. Although, I'm alittle confused about the calories, Jenny. Not sure if this would be a better UD or DD recipe? And would I be able to stop at one serving?!
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Old 11-15-2011, 08:32 PM   #131
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I'm from a chicana from Texas!!!

Well THAT ^^^ explains it!
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Old 11-15-2011, 10:37 PM   #132
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That recipe put me in such a Hulk Smash mood, I had to go take an angry nap!!!
Chicken soup mixed with salsa...flour tortillas + taco seasoning in enchiladas...
OMG--I just noticed, rice in the filling?!!!
It's just...so...RAAAAAAAAAAAAAAAAAHHHHRRRRR!!!!
Deep breath...deep breath...diff'rent strokes for diff'rent folks...
Okay, I am just going to think of that recipe as
"Dr Frankenstein's Baked Burritacos" and try to move on with my life...


Vicki, it's definitely a better UD recipe when you can smother it in cheese and eat it with gigantic blobs of sour cream & guacamole...
but the ingredients in the simple version are quite low in calories,
especially if you fill it with lots of spinach.
1/4 cup of enchilada sauce is only 25 calories, and cooking the corn tortilla in it is SO tasty!!!

I always do the bean + veggie crumbles for my son,
who is vegetarian and not fond of blatant spinach (I can sneak in a little).
But, wow, 1lb spinach is only 104 calories...
I'm thinking 1/2 the can of beans and more spinach would work, too.

Another filling I like is spinach with sauteed mushrooms and onions
(but you could simmer them in a little broth, instead, to keep calories low).

Spinach & beef is good, too.
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Old 11-16-2011, 05:49 AM   #133
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Maybe will have to try this, it looks absolutely scrumptious!!! Being born and raised in So Ca I'm always looking for good Mexican (?) recipes and now being JUDDD I'm also looking for low cal.

Just looked it up and a corn tortilla is only 32 calories!! I didn't know this!! Makes me very happy , and putting it in enchilada sauce sounds incredible in itself. Will have to try. Thanks, (Chicana) Jenny
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Old 11-16-2011, 08:04 AM   #134
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I'm sure midwest... to me a corn tortilla is a waste of perfectly good corn.

I love the fillings, the toppings, the sauces.. pretty much all of it except the tortillas. I'm like, *You poor people! Don't you have any BREAD?*
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Old 11-16-2011, 08:33 AM   #135
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Unfortunately Pat, I have to do GF or at least G light and coming from LC as most of us are.....well I pretty much had it in my head that I would NEVER be able to eat ANY corn again, let alone in tortilla shape!

Yeah, JUDDD continues to amaze!!!
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Old 11-16-2011, 08:58 AM   #136
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Never mind!

Last edited by Beeb; 11-16-2011 at 09:32 AM..
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Old 11-16-2011, 09:00 AM   #137
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Originally Posted by 2muchme View Post
Unfortunately Pat, I have to do GF or at least G light and coming from LC as most of us are.....well I pretty much had it in my head that I would NEVER be able to eat ANY corn again, let alone in tortilla shape!

Yeah, JUDDD continues to amaze!!!
Hon, I certainly sympathize! I have always considered myself very blessed to not have any food allergies, etc.

DH's daughter is lactose intolerant, and I sympathize with her about that. She just says, well.. she'd rather not eat ice cream than be allergic to peanuts, 'cause peanut M & Ms are about her favorite thing in the world!

Glad you get to eat the tortillas.
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Old 11-16-2011, 09:04 AM   #138
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Too funny, Jenny. I get it though; my Mexican SIL comments on anything American/Mexican...all in fun, of course.
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Old 11-16-2011, 09:13 AM   #139
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Too funny, Jenny. I get it though; my Mexican SIL comments on anything American/Mexican...all in fun, of course.
She's right though. LOLOL I always think it pretty much all tastes the same.. like why bother reading the menu? It's all just the same flavor anyway. A few basic ingredients, and then about the only difference is whether it wrapped up in something, or heaped on top of something. Beans, rice, seasoned meat, all tasting of the same seasoning, and sauce. Plop on some cheese and/or sour cream and/or guac. Go out and set it in front of the customer.

Someday I'd like to visit Mexico to really get the wonderful variety that I know must be in their cuisines.
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Old 11-16-2011, 09:20 AM   #140
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This may be so, Pat, but fortunately I LOVE all of those basic ingredients in any order.

You guys crack me up!!!
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Old 11-16-2011, 09:22 AM   #141
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Egg Salad

2 large eggs
4 large egg whites
1T mayonnaise
1T miracle whip light
1T mustard
1/2 cup chopped celery
2 stalks green onion, sliced small
salt and pepper to taste

Hard boil the eggs. Remove 4 yolks for another purpose, chop the rest and mix everything.

Totals: 337 cals; 19.6g fat; 5.5g carb; 1.8g fiber; 29g protein

I consider this a DD recipe because it leaves you 150+ calories for other things but it makes quite a bit so you can just eat it throughout the day to keep yourself filled up.
You can sub out the real mayo for light and save 70 calories.
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Old 11-16-2011, 10:30 AM   #142
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This may be so, Pat, but fortunately I LOVE all of those basic ingredients in any order.

You guys crack me up!!!
Well, I have to admit that around here our choices for *Mexican* is sort of between Taco Bell and Jerry's Mexican Palace sort of places. So that gives you a clue as to how wonderfully *authentic* the offerings might be.
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Old 11-16-2011, 10:32 AM   #143
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In my experience/opinion, an enchilada is always made with corn tortillas and enchilada sauce. Flour tortillas, rice filling, and salsa make it a burrito. Like, chicken noodle soup is made with chicken and noodles. If someone made it with fish and rice instead, it might be super-delicious and even better than the original, but it wouldn't be chicken noodle soup anymore!!!

Sophie, you said you got the recipe from Allrecipes,
so I assume that's not your own creation and I do hope I didn't offend you personally by commenting on it
(and getting my chones in a knot!!! ).

Quote:
Originally Posted by SoHappy View Post
Someday I'd like to visit Mexico to really get the wonderful variety that I know must be in their cuisines.
Oh, Pat!!! Mexico has SO many sauces besides enchilada sauce and salsa picante! And dozens of chiles besides jalapeños and smoked jalapeños, aka chipotle! Unique and yummy cheeses...wonderful seafood dishes...

Here's a favorite of mine, DD friendly if you leave out the oil,
and have about a 4-6oz serving of fish (25 calories/oz):

Huachinango a la Veracruzana
Red Snapper in Veracruz Sauce*
by Chelsie Kenyon

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:

3 lbs whole red snapper
2 tablespoons fresh lime juice
pinch of salt
pinch of pepper
small pinch of nutmeg
1 onion sliced
2-3 cloves of garllic, peeled and diced
1/2 cup tomato sauce
3 tomatoes seeded and diced, coarsely chopped
1/4 cup oil (reduce or omit for lower calories)
1 bay leaf
1 teaspoon dried oregano
5 jalapenos (canned) roughly chopped
2 tablespoons capers
10 green olives, quartered

Preparation:
Marinade
If using the whole snapper, clean it and remove the scales but leave the head and tail on for presentation. Prick the fish with a fork on both sides. Lay the fish (or the filets in a single layer in a shallow baking dish. Whisk together the lime juice, salt, pepper, nutmeg and garlic and pour over the snapper. Refrigerate for about an hour.

Sauce
Begin by heating up the oil in a large saute pan over medium heat and start frying the onions. When they are just becoming translucent, add in the garlic and continue to cook for about 1-2 minutes until they are soft. Add in the tomatoes, tomato sauce, bay leaf, oregano, jalapenos, and olives. Simmer the sauce for 5 minutes to bring the flavors together.

Cooking
Remove the fish from the marinade and place in shallow baking dish. Cover the fish with the sauce and bake in a 300 degree oven for about 30 minutes turning once. (Six 8-oz servings)

Last edited by piratejenny; 11-16-2011 at 10:58 AM.. Reason: calorie info
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Old 11-16-2011, 10:39 AM   #144
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Wow, Jen!! That sounds incredible!
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Old 11-16-2011, 10:42 AM   #145
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THAT'S what I had in mind, Girl! The amazing fresh dishes that are more than Taco Bell!

I know Mexico is a large country with its own regional dishes. Sigh...
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Old 11-16-2011, 12:03 PM   #146
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Creamy Sweet Potato Soup

Made this today because it's so cold and rainy here and I must say it's just amazing!!

Serving size is 1 1/3 cups, recipe makes 3 servings

Ingredients:


12 oz cooked sweet potatoes
1 can chicken broth (I use the Cottage Inn with 10 cals for the whole can)
1/2 cup Calorie Countdown FF milk or any nut milk that is 35 cals a cup (if using a higher calorie dairy product calorie count will need to be adjusted)
1/8 tsp nutmeg
1/8 tsp gloves
1/8 onion powder
1 pinch of Cayenne pepper
2 TBS Brown Sugar Sub
2 TBS granulated Sugar Sub or 1 drop liquid Splenda type product
Salt and pepper to taste

Using an immersion blender in a sauce pan or a regular blender blend broth, cooked sweet potatoes, spices and sugar subs together until smooth. If using regular blender transfer to sauce pan after this step.

Simmer over low heat until hot and bubbly, about 20 minutes, then add the dairy product and heat through again to hot and bubbly.

Serve with croutons (optional and be sure to add the calories to the total)

Calories for 1 serving soup: 96 Calories
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Old 11-16-2011, 02:26 PM   #147
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Beeb, Apparently we're thinking along the same lines. But I love soup and especially autumn/winter soups. And yours looks really good. Anyway, this was sent to me via FB from FF Vegan Kitchen:

SF Apple-Pumpkin Delight

4 oz pumpkin
1 granny smith apple
1/4 t cinnamon
1/8 t nutmeg
pinch cloves
2 t cornstarch (although I guess you could use glu)
1/4 c apple juice (assuming unsweetened )
no-cal sweetener of your choice

Preheat oven to 400 F

Peel pumpkin and apple. Slice each into thin pieces, but make the apple into slightly larger pieces. Set aside.
In small bowl, mix other ingredients together. You are aiming for sweetener to be the equivalent of 2-3 T of sugar.
Spray small casserole dish w/ Pam. Arrange half the pumpkin slices in dish, and arrange apple slices on top. Repeat. Pour apple juice mixture over all.
Cover w/ foil and bake 40 minutes. Remove foil and bake an additional 15 minutes. Check to make sure veg/fruit is soft all the way through.
Serve warm or cold.

Makes 2 servings: 72 calories per serving, 18 gm carb.
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Old 11-16-2011, 03:23 PM   #148
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OH VICKI!!
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Old 11-16-2011, 03:51 PM   #149
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What about using the Alpine cider mix with a bit of water if you don't want the calories or some apple spice tea? Sounds yummy.
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Old 11-16-2011, 03:53 PM   #150
Why wait, just do it NOW!
 
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Quote:
Originally Posted by Seabreezes View Post
What about using the Alpine cider mix with a bit of water if you don't want the calories or some apple spice tea? Sounds yummy.
I was thinking the same thing! I can't find the Alpine SF around here anymore but have it on my list for Netrition the next time! Will try the apple spice tea in the mean time.....great idea!!
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