Down Days recipes ONLY

[Dottie]

Originally Posted by Beeb

Yesterday at the Amish Market I bought a bag of dehydrated mixed veggies. They are chopped small when re-hydrated but they pack a great deal of flavor and crunch!

Linda I got a large container of "harmony house dehydrated vegetable soup mix" off amazon and it's good! Thanks so much for the idea
This mix is:
carrots, onions, tomatoes, peas, celery, green bell pepper, green beans and parsley.
Per 4T: 58 calories, 13g carbs, 2g fiber, 49mg sodium
so per T: 14.5 cals; 3g carbs; 11mg sodium
Adding 1T to a cup of pacific naturals chicken broth is a nice cup of soup at 25 cals

[piratejenny]

Not a spectacular recipe, but cheap, quick, and filling:

1 lb spinach (frozen, cut leaf)
2 packets Cup-a-Noodle cream of chicken soup
3 cups water

Cook spinach with water until tender.
Puree with immersion blender.
Add soup mix and stir.
Add black pepper to taste.

Yields: about 4 cups.
Total calories: 224

[ASHLEY2HAWAII]

Originally Posted by Dottie

Linda I got a large container of "harmony house dehydrated vegetable soup mix" off amazon and it's good! Thanks so much for the idea
This mix is:
carrots, onions, tomatoes, peas, celery, green bell pepper, green beans and parsley.
Per 4T: 58 calories, 13g carbs, 2g fiber, 49mg sodium
so per T: 14.5 cals; 3g carbs; 11mg sodium
Adding 1T to a cup of pacific naturals chicken broth is a nice cup of soup at 25 cals

Oh, thankyou for this, I just placed my order too. I also got some of thier other items, spinach, leeks, peas, jalapanos and bell peppers. This will be a great addition.

[2muchme]

Beeb:

I LOVE dehydrated veggies. I do my own, it's so simple. Even more simple to use because I just heat chicken broth and then open jars and shake in whichever ones I want and in any amount I want. They rehydrate in a way I previously wouldn't have thought (used to crinkle my nose at the thought!). They hold their nutitional value and they have a shelf life of close to forever.
Plus, if the electric goes out in the middle of winter, no worries of having to eat pounds of previously frozen veggies. Well, anyway, that's how I usually "soup" around here. I'd otherwise often rethink soup due to the peeling and chopping and hoping the veg didn't go bad in the meantime!!

[Beeb]

Originally Posted by 2muchme

Beeb:

I LOVE dehydrated veggies. I do my own, it's so simple. Even more simple to use because I just heat chicken broth and then open jars and shake in whichever ones I want and in any amount I want. They rehydrate in a way I previously wouldn't have thought (used to crinkle my nose at the thought!). They hold their nutitional value and they have a shelf life of close to forever.
Plus, if the electric goes out in the middle of winter, no worries of having to eat pounds of previously frozen veggies. Well, anyway, that's how I usually "soup" around here. I'd otherwise often rethink soup due to the peeling and chopping and hoping the veg didn't go bad in the meantime!!

I have a dehydrator that my DD got me for Christmas and I just don't like it. Did Kale in there a few times and it was just . I liked it from the oven better. I just may have to dig it out after the Holidays to see what I can do with it, you got me very interested again in this product!

[Beeb]

Posted in the DD staples thread, thought to bring over here to all to see! Calories figured out by Sophie, thanks JUDDD BUDDDs for this recipe!

DD fruit smoothie

One of my favorite morning options is a smoothie. Been drinking them since we were doing our raw vegan experiment.

1 cup of Great Value (or comparable) no sugar added frozen mixed fruit (strawberry, peach, mango, pineapple)
1 cup of Diet V-8 Splash

Let the frozen fruit defrost about 10 minutes. Add juice and blend until smooth. Delicious. Tastes like a slushie. And lasts me the majority of the morning. I can take my vitamins with it and not get queasy.

Cals figured out by Sophie using Berry Medley Fruit Mix:

Great Value Berry Medley. A serving is just a bit over 5 oz. and 70 calories.
Diet V8 Splash (tropical blend) is 8 oz. for 10 calories.

Total 80 Cals

[cookwithme65]

Originally Posted by piratejenny

Not a spectacular recipe, but cheap, quick, and filling:

1 lb spinach (frozen, cut leaf)
2 packets Cup-a-Noodle cream of chicken soup
3 cups water

Cook spinach with water until tender.
Puree with immersion blender.
Add soup mix and stir.
Add black pepper to taste.

Yields: about 4 cups.
Total calories: 224

Great idea Jenny. Thanks for sharing.

[Chona]

Originally Posted by Beeb

I have a dehydrator that my DD got me for Christmas and I just don't like it. Did Kale in there a few times and it was just . I liked it from the oven better. I just may have to dig it out after the Holidays to see what I can do with it, you got me very interested again in this product!

I use my dehydrator a lot thanks to the ole' raw vegan lifestyle. But I honestly never thought of using it for veggies now. I am on that, like Beeb. Good idea.

[Dottie]

I just saw this on HG's foodtv show, though she revised it for TV because she used a whole wedge of laughing cow - so closer to 100 cals.
She also had a version that was shirataki noodles (I don't use the tofu ones, so it's not 40 calories for the noodles alone!) and the green giant broccoli in cheese sauce (1 tray is 40 cals).

Fettuccine Hungry Girlfredo!

(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g Sugars, 4g Protein = 1 Point!!!)

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century!

[handbells]

Oh that smoothie looks delicious! Glad I'm going to the store today! Going to stock up on some frozen fruit!!!

[handbells]

Wow! Having the HG Girlfredo for lunch. Only had spaghetti noodles, not the fettuccine ones, but it tastes awesome!

[Dottie]

I mixed 3T walden farms ranch dressing (which I hate lol) with 1tsp tiger sauce (10cals) and it was fantastic! Made a nice, spicy sweet dressing/dip.

[ouizoid]

Dottie! that sounds so good. I love love love tiger sauce!

[ouizoid]

DELICIOUS Savory Southwestern pancakes--I really liked these--

1 pgk shiritaki noodles, drained, rinsed and patted dry.
1/2 C. southwestern eggbeaters
2 Tbs psyllium powder
spices to taste

mix above together and let sit five minutes. spray a pan with Pam and fry like pancakes. Top with a little Queso if you like. I only counted the calories for the eggbeaters. 60 cals. 75 with a bit of salsa con queso--

This was just delicious and filling as is, but I imagine you could add in veggies, green onions, the like to give it even more uumph.

[Seabreezes]

Originally Posted by Dottie

I mixed 3T walden farms ranch dressing (which I hate lol) with 1tsp tiger sauce (10cals) and it was fantastic! Made a nice, spicy sweet dressing/dip.

Where do you find Tiger Sauce? I'm not sure I have seen it.

[Dottie]

It's usually with tabasco and other hot sauces here

[Seabreezes]

Thanks Dottie, I will look for it there.

[Dottie]

DD Greek (or Italian -see note) egg Pizza
Makes 1 serving @ 126 cals; 4g fat; 6g carbs; 1g fiber; 16g protein

...
Prep Time: 5 minutes Serves: 1
Cooking Time: 10 minutes Yield 1 "pizza"

1/2 cup Break Free (egg sub - 60 cals per 1/2 cup)
1/2 oz Reduced Fat Feta crumbled
2 Kalamata Olives
0 tsp Oregano, Ground (pinch of dried oregano)
1 Sun-ripened Dried Tomatoes
1T water
1 second Organic Olive Oil Cooking Spray
1 tsp Reconstituted Lemon Juice
2 tbsp Light.no Sugar Added Tomato&basil
salt and pepper to taste

Directions

Slice olives very thin and slice tomato.
Mix egg substitute with salt, pepper and oregano.
Spray a non-stick skillet with cooking spray and add in egg. Cook until firm, flip and cook another minute until it's completely cooked through.
Set aside on a microwave safe plate, spread the pizza or pasta sauce on top. Add the tomato and olives to the pan with the 1T water. Just heat through until the water evaporates, then spread on top of the egg. Crumble the cheese over top. Microwave 30 seconds to melt cheese. If wanted, drizzle lemon juice over the top and enjoy

**Alternately: use ff mozzarella and basil.

[ouizoid]

I made the shiritake southwest savory pancakes I posted above again this morning--so so good--this time I used shiritake "rice", and added sliced green onions, mushrooms and spinach. HUGE batch for 100 cals --highly recommended

[Dottie]

I actually liked hungry-girl's recipes so much (so many on her site, too!) that I got her 200 and 300 calories books for my kindle lol. I haven't had the chance to really look through them yet, but if they're anything like her site ones, they'll be nice DD alternatives
I wish she used more low-carb products, but she dies use the Joseph's lavash and LA tortilla factory tortillas, things like that.
She uses fat free soy milk (70-90 cals and 8g carbs per cup), but unsweetened almond milk is much lower carbs and calories (35-40 calories and 1g carbs per cup). So that lowers the calories in her recipes that use the soy milk even more. And it's not soy. And it tastes better lol.

[handbells]

Thanks Dottie! Will have to check them out! I've seen her on Food Network, but for some reason she really annoys me!

BTW-that would be another good place to look for her recipes!

[Chona]

Cauliflower Crust Pizza

Has anyone tried this recipe for alternative, no crust pizza? Looks DD to me. I have done this with shredded zucchini and it was yummy. Appreciate any input.

She estimates 430 calories for the entire pizza.

Ingredients

•1 cup cooked, riced cauliflower
•1 cup shredded mozzarella cheese
•1 egg, beaten
•1 teaspoon dried oregano
•½ teaspoon crushed garlic
•½ teaspoon garlic salt
•olive oil (optional)
•pizza sauce, shredded cheese and choice of your toppings*
Instructions

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

1.Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
2.In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
3.Bake at 450 degrees for 15 minutes.
4.Remove from oven.
5.To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note: Toppings need to be precooked since you are only broiling for a few minutes.

[Dottie]

lol looks like that person snagged Cleo's recipe:
You won't believe it's cauliflower pizza crust!

[Dottie]

Down Day Cheesy Cauliflower mash
makes 4 servings(about 3/4 cup) @ 55calsl; 1.5g fat; 4.5g carbs; 2.2g fiber; 3g protein

Ingredients

4 cups Frozen Fresh Cauliflower
3 wedge laughing cow Light Swiss Cheese
3 tbsp Unsweetened Almond Milk
2 stalk Fresh GREEN ONIONS
1 Garlic Clove
salt and pepper

Place a 12oz bag of frozen cauliflower in a microwave safe dish along with the sliced green onions and chopped garlic. Cover and microwave until soft - about 7 minutes.
Drain very well and toss into a food processor(Or use an immersion blender)along with some salt and pepper to taste.
Puree and serve.

**Note: To make a soup, remove 1 serving of puree, add it to 1 cup fat free chicken broth and heat through.

[cookwithme65]

Originally Posted by Dottie

I just saw this on HG's foodtv show, though she revised it for TV because she used a whole wedge of laughing cow - so closer to 100 cals.
She also had a version that was shirataki noodles (I don't use the tofu ones, so it's not 40 calories for the noodles alone!) and the green giant broccoli in cheese sauce (1 tray is 40 cals).

Fettuccine Hungry Girlfredo!

(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g Sugars, 4g Protein = 1 Point!!!)

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century!

Dottie, I tried this today and liked it. My third day on JUDDD, this is a DD for me. It was the first time for me trying these shiratarki noodles. I had no sour cream in the house so used a whole wedge - garlic and herb flavored. Will definately make again. The broccolli and cheese idea sounds great too. I will need to pick myself up some of those single servings. Thanks again for the idea!

[cookwithme65]

Originally Posted by ouizoid

DELICIOUS Savory Southwestern pancakes--I really liked these--

1 pgk shiritaki noodles, drained, rinsed and patted dry.
1/2 C. southwestern eggbeaters
2 Tbs psyllium powder
spices to taste

mix above together and let sit five minutes. spray a pan with Pam and fry like pancakes. Top with a little Queso if you like. I only counted the calories for the eggbeaters. 60 cals. 75 with a bit of salsa con queso--

This was just delicious and filling as is, but I imagine you could add in veggies, green onions, the like to give it even more uumph.

Ouizoid, I just tried these noodles for the first time today and loved them with a laughing cow wedge. I am now on the lookout for new recipes so thankyou for posting as this sounds good. I don't have this fiber. Does it play an important role in the recipe? Also my package said 40 calories for the whole bag. Is there a reason you didn't count the calories. Sorry for all the questions. I'm on my third day trying JUDDD.

[ouizoid]

hey cook--

the noodles I use are only konjac--no tofu--so they have no calories at all. The psyllium (which is also known by the brandname metamucil (plain flavour) binds together the noodles and egg like a flour sub, so it is critical to the recipe.

Good luck with JUDDD--lots of great recipes here!

[Dottie]

DD Chicken, bean and Spinach Burritos
For the recipe: 259 calories; 4g fat; 24g carbs; 7g fiber; 33g protein
(leave out the beans and save about 18 calories and 3g carbs)

Ingredients

1 Flax,oat Bran & Whole Wheat Flour Pita Bread
3 oz Chicken Breast (boneless,skinless)
1 tsp McCormick's Taco Seasoning
1 slice Fat Free Singles American
1/4 cup Enchilada Sauce Green Chile
2 tbsp Sour Cream, Fat Free
1/4 cup Green Onions
3 tbsp Chicken Broth (canned)
1 cup Spinach (raw)
2 tbsp Refried Beans - Fat Free

Directions

Split the pita in half around so you have 2 thin circles. These will be your tortillas (alternately, use low-carb, low-calorie tortillas).
Dice the chicken finely and add the chicken, taco seasoning, broth, spinach and onions (reserve 1T of the onions for on top). Simmer for 3-4 minutes until cooked through, raise the heat and let most of the liquid cook off. Add salt and pepper at this point.
Spread 1T refried beans and half the chicken and spinach mixture down the middle of each "tortilla", top each with 1/2 a slice of cheese. Roll up and place in a microwave safe dish.
Mix the enchilada sauce and sour cream until well blended. (or just add the sour cream on top - or leave off to save 25 calories).
Pour over the burritos and microwave for 1 minute to heat through. Top with reserved onions.

**If you can room for the calories, add a serving of "riced" cauliflower that has been cooked with a little salsa for about 50 calories.

[MintQ8]

Vicky's Tom Yum Soup

22gm Spring Onion (you may call it scallions?) long thin salad onions
2 x portobello mushrooms
7 piccolo tomatoes
16gms Tom Yum Paste (counts may vary for you - mine 16gms = 57cals)
200gms of cooked peeled prawns
100gms cooked broccoli
2 cups of water (approx)

Serves 2 (who have big appetites!)
Cals: 137 per serving (274 for it all - still not bad)

You can add to this - or take things away - just add up what you put in. White fish would be good - or if you have higher calories - squid/calamari and some fatty fish etc, or coconut milk (lite!!). If you like it hot - chillis could go in too! Or perhaps some lemon and liquid 0 cal sweetener (couple of drops).

Basically, cut up all the veggies (not to small) - put the tom yum paste in boiling water until it dissolves. Add the veggies - and when they're cooked a bit - throw in the prawns (or whatever you're adding) - heat through - and serve in two large bowls - yum!! (get it??)

[Dottie]

Vicky that sounds good! I had to look Tom Yum sauce up: Tom yum - Wikipedia, the free encyclopedia