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Old 01-13-2009, 12:02 PM   #181
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Unstuffed Cabbage

I LOVE my grandmother's stuffed cabbage and after seeing Dede's version made me crave it, but in an attempt to make it user and diet friendly I tweaked her recipe Sunday night. It was wonderful. I have been craving cabbage lately, so it hit the spot.

My grandmother's recipe called for boiling the head of cabbage, pulling off the leaves. Making a mixture of hamburger, rice, seasoning. Making a meatball and rolling the meat inside the cabbage. Her version would need to cook about 1-2 hours to make sure that the meat inside the cabbage was fully cooked.

My version:
ingredients:
1 lb ground lean beef or turkey
head of cabbage
2 cans tomato soup (I used the campbell's healthy request)
1 can of water
a few slices of bacon


Cut cabbage in wedges or bite sized pieces
Boil the cabbage for about 5 minutes (not too long, you just want to get the crunch out), drain off water
Brown meat, drain and add 2 cans tomato soup and 1 can water
take a casserole dish/pan and spread a little meat/tomato mixture on the bottom
put 1-2 slices of bacon on top of the meat/soup mix
put the boiled cabbage on top of the bacon
pour the remainder of the meat/soup mix on top of cabbage
put 1-2 slices of bacon on top

bake 350-400 (my gas oven doesn't tell the right temp, so I guess) for about 20-30 minutes until bacon starts to crisp up

My comments.... in an effort to save fat/calories, I once made it without the bacon. It had a completely different taste. The bacon really meshs well with the soup to make a gravy. You don't have to eat the bacon, it is a little wimpy... but I love wimpy bacon.
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Old 01-13-2009, 04:17 PM   #182
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Sesame-Baked Orange Roughy

6 (4-ounce) OR fillets
1 TBSP water
1 tsp peeled, minced ginger root
1/2 tsp lemon juice
1/2 tsp low-sodium soy sauce
1/4 tsp crushed red pepper
1 clove garlic, minced
2 TBSP sesame seeds, toasted
1/4 tsp paprika

1. Place fillets in a shallow baking dish. Combine water and next 5 ingredients in a blender and process until smooth. Pour over fillets. Cover and marinate in fridge 1 to 2 hours.

2. Remove fillets from marinade. Discard marinade. Coat both sides of each fillet with sesame seeds. Place fillets on rack of a broiler pan coated with cooking spray.

3. Broil 3 1/2 inches from heat (with electric oven door partially opened) 6 to 8 minutes or until fish flakes easily. When serving, sprinkle fillets with paprika.

cal - 92, fat - 2.1 g (sat fat 0.2 g), carbs - 1 g, fiber - 0.2 g, protein - 16.6 g.

That's it, folks
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Old 01-14-2009, 10:00 AM   #183
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Revision of Valcan's Recipe in Post #120

GRILLED CAYENNE PARMESAN LIME CHICKEN

3/4 cup mayonnaise (INCREASED from 1/2 cup)
1 tsp garlic powder (INCREASED from 1/2 tsp)
1/4 cup lime juice (INCREASED from 2 Tbsp)
1 tsp salt
1 tsp cayenne pepper (INCREASED from 1/2 tsp)
3/4 cup finely grated parmesan cheese (ADDED)
large pkg (1.64 lbs) of organic, free-range, boneless, skinless chicken breast tenders (strips)

Preheat Oven Broiler.
Combine all Ingredients in Large Bowl.
Add Chicken and mix well so that each strip is coated.
Place Chicken in Broil Pan approx 4 inches from Heat.
Broil Chicken for approx 10 min; turn over & Broil for approx 10 more min.

Super YUM!! DH loved it and asked for the "secret"!
I can cook great "dishes" and I can bake OK;
but I'm terrible at cooking meat (by myself) so this was HUGE!
YAY!
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Old 01-15-2009, 08:27 AM   #184
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ANA'S YUMMY CAESAR SALAD DRESSING

1 cup olive oil
6 cloves garlic pressed (you can adjust to whatever Jaime prefers)
1 teaspoon anchovy paste (I always sight it - so you may have to play with
this one)
1 egg white (beaten until almost stiff)
1 Lemon (juiced)

Splach of tabasco/worchester sauce optional - not my favorite so I don't use
it
Grated parmesan or pecorino cheese (Costco has the best prices on these)

In a mortar grind together anchovy paste and pressed garlic until well
blended
Beat egg white until fluffy
Juice the lemon
Add all ingredients above to include a handful of cheese to the olive oil
and mix well - I wisk them all together until the mixtures gets rather
creamy - chill and serve!

Add cracked pepper to taste!

NOTE: The recipe calls for croutons but I never use them.
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Old 01-15-2009, 08:36 AM   #185
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Nutty Monkey Delight

[COLOR="red"]CARB-UP DAYS ONLY!!!![/COLOR]
1 Serving Ingredients:
1 very ripe banana

*Instructions:Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.

*TOP IT WITH:

1 TB of natural PB (or Almond Butter)
1 TB of dark Chocolate - in a pinch I use nestle's toll house choc chipsmelt in microwave for about 30 secs.*

Pour over banana cream and enjoy.

WARNING : Highly addictive
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Old 01-15-2009, 08:50 AM   #186
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Quote:
Originally Posted by Vladis View Post
[COLOR="red"]CARB-UP DAYS ONLY!!!![/COLOR]
1 Serving Ingredients:
1 very ripe banana

*Instructions:Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.

*TOP IT WITH:

1 TB of natural PB (or Almond Butter)
1 TB of dark Chocolate - in a pinch I use nestle's toll house choc chipsmelt in microwave for about 30 secs.*

Pour over banana cream and enjoy.

WARNING : Highly addictive
Vladis you forgot - Get the smallest spoon you have to make the enjoyment last longer
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Old 01-15-2009, 10:33 AM   #187
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Quote:
Originally Posted by Vladis View Post
Hi Dede,
It so happens there is a recipe for Eat Clean Breakfast Burrito's in this book that I've been raving about:

2 cups egg whites
1/2 cup nonfat cottage cheese
1/2 cup chopped tomatoes
1/2 cup chopped red or green sweet pepper
1/2 cup chopped sweet onion (Vidalia or purple)
1/2 cup black beans, rinsed, drained and mashed with a fork
4 small EZ tortillas
salt/pepper

1. Preheat oven to 250 F. Place tortillas in oven to warm while preparing remaining ingredients.

2. In a small bawl whisk egg whites, cottage cheese, salt and pepper.

3. In a medium skillet coated with cooking spray, sauté veggies and beans until soft. Pour egg/cottage cheese mixture over veggies and cook until mixture sets. Once firm, divide egg mixture among the warmed tortillas. Roll each into a burrito. Garnish with salsa.

4 servings
Per serving:
Cal - 198, from fat - 36, protein - 19, carbs - 20, fiber - 2.5, sugars - 3.5, fat - 4, sodium 466 mg

Vladis - this looks like heaven. Do they have small EZ tortillas? I've only found the large ones.
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Old 01-15-2009, 01:59 PM   #188
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Green Olive Soup - Carb Up or Cheat Day

Ingredients:
3 tablespoons olive oil
1/2 medium yellow onion, peeled and sliced
2 cloves garlic, crushed
1 quart chicken stock
1 cup whipping cream
6 tablespoons flour cooked with
3 tablespoons olive oil to make roux
black pepper, freshly ground, to taste
4 shots Tabasco or other cayenne pepper and vinegar-based hot sauce
1/3 cup dry sherry

***Garnish***
sliced pimento-stuffed green olives
garlic croutons

Directions:

Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock.

Place this mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. Whisk in the roux and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish.

This recipe for Green Olive Soup serves/makes 6

I make my own garlic croutons with a whole grain baguette cut into 1-inch thick slices, drizzled with some olive oil and baked until crispy. Once they are done, cut the end off a clove of garlic and rub this on the warm baguette slice. Leave it whole and put into the bowl and dip soup over it, or slice into 1-inch pieces and garnish on top of soup.
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Old 01-15-2009, 02:01 PM   #189
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Pizza Margherita

Pizza Margherita:

Margherita Topping:

* 1 tablespoon extra-virgin olive oil
* 1/2 medium onion, minced
* 1 sprig parsley, chopped
* 1 large clove garlic, minced
* 1/4 teaspoon dry oregano
* 1-1/2 cups canned whole peeled tomatoes (I prefer San Marzano)
* 1/3 cup packed fresh basil leaves, torn
* 3 ounces fresh mozzarella (in liquid), thinly sliced
* 2 to 3 tablespoons extra-virgin olive oil
* Freshly ground black pepper and salt

In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, 5 minutes or until thick.

Spread sauce over rolled out crust, sprinkle with basil, mozzarella, and finally the oil. Finish with generous black pepper and a little salt. Bake at 400 degrees for about 10 - 15 minutes.

For the pizza crust: there are several whole grain/whole wheat pizza crusts out there and I usually use Boboli or Maria's.

I can't wait. This is rather high fat, so adjust your oil amounts as you need to.
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Old 01-16-2009, 05:50 AM   #190
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Somehow this recipe got corrupted. Here is how it should be:

Green Olive Soup with Garlic Croutons

Ingredients:
2 cups pitted green olives
1 tablespoon olive oil
1/2 medium yellow onion, peeled and sliced
2 cloves garlic, crushed
1 quart chicken stock
1 cup whipping cream
6 level tablespoons flour cooked with 3 tablespoons olive oil to make roux
black pepper, freshly ground, to taste
4 shots Tabasco or other cayenne pepper and vinegar-based hot sauce
1/3 cup dry sherry

***Garnish***
sliced pimento-stuffed green olives
garlic croutons

Directions:

Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock.

Place this mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. In a saucepan or skillet, heat the 3 tablespoons of oil and add flour to make roux. Let cook for 3-4 minutes, stirring constantly to keep flour from burning. Whisk the roux into the soup pot and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish.

This recipe for Green Olive Soup serves/makes 6

I make my own garlic croutons with a whole grain baguette cut into 1-inch thick slices, drizzled with some olive oil and baked until crispy. Once they are done, cut the end off a clove of garlic and rub this on the warm baguette slice. Leave it whole and put into the bowl and dip soup over it, or slice into 1-inch pieces and garnish on top of soup.

Last edited by jkvetter; 01-16-2009 at 06:05 AM..
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Old 01-16-2009, 10:41 AM   #191
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For this recipe: Wanted to make a comment on the green olive soup. If you make it, and I swear it is delicious, make sure you get just green olives and not stuffed green olives. Also, make sure you drain them, rinse them, soak them the hour and rinse them again.

Quote:
Originally Posted by jkvetter View Post
Somehow this recipe got corrupted. Here is how it should be:

Green Olive Soup with Garlic Croutons

Ingredients:
2 cups pitted green olives
1 tablespoon olive oil
1/2 medium yellow onion, peeled and sliced
2 cloves garlic, crushed
1 quart chicken stock
1 cup whipping cream
6 level tablespoons flour cooked with 3 tablespoons olive oil to make roux
black pepper, freshly ground, to taste
4 shots Tabasco or other cayenne pepper and vinegar-based hot sauce
1/3 cup dry sherry

***Garnish***
sliced pimento-stuffed green olives
garlic croutons

Directions:

Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock.

Place this mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. In a saucepan or skillet, heat the 3 tablespoons of oil and add flour to make roux. Let cook for 3-4 minutes, stirring constantly to keep flour from burning. Whisk the roux into the soup pot and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish.

This recipe for Green Olive Soup serves/makes 6

I make my own garlic croutons with a whole grain baguette cut into 1-inch thick slices, drizzled with some olive oil and baked until crispy. Once they are done, cut the end off a clove of garlic and rub this on the warm baguette slice. Leave it whole and put into the bowl and dip soup over it, or slice into 1-inch pieces and garnish on top of soup.
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Old 01-16-2009, 08:08 PM   #192
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Sukiyaki

If you like oriental food- I think you will love this.Sukiyaki is really made with flank steak or sirloin. But my aunt found this recipe using ground meat. I have made it with ground turkey and it was very good.

Aunt Marlene's Recipe for Sukiyaki

1 lg. onion, thinly sliced
1 T. oil
1 lb. gr. beef
3 stalks celery, thinly sliced
6 lg. fresh mushrooms, thinly sliced
1/4 lb. fresh green beans, thinly sliced lengthwise (I just used a handful)
1 can sliced bamboo shoots- well drained
1 T. sugar (sweetener to equal amount of sugar)
1/3 c. soy sauce (I use 3 to 4 T.)
1 chicken boullion cube
1/2 c. water
1 1/2 lb fresh spinach ( I used a large bag of the ready to use kind)
hot rice
Saute onion in oil in a large skillet until soft.Add ground beef and saute 3 minutes, breaking meat with a fork to cook. Add celery, mushrooms, gr. beans, bamboo shoots,sugar, soy sauce, boullion cube and water. Stir to mix. Cover, simmer 10 minutes. Place spinach on the top of the mixture, recover and simmer 5 minutes more. Mix well.
Serve over hot rice. You can add chow mein noodles for a different texture if you wish.
If you don't use the low sodium soy sauce- it might be too salty.
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Old 01-16-2009, 08:59 PM   #193
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I haven't had an opportunity to fix this...but I think it sounds really good.
Recipe Brought to you by

Mushroom Soup with Chive Cream Recipe
This recipe serves: 6





Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients
1/2 tablespoon olive oil
1/3 cup finely chopped carrots (exclude the carrots on C days)
1/3 cup finely chopped celery
1 large onion, chopped
2 small Russet potatoes (exclude the potatoes on C days)
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
about 1 quart low-sodium chicken broth or vegetable broth
5 cups sliced mushrooms
1/4 cup chopped chives
3 tablespoons non-fat sour cream (change to full fat or low fat vs FF)

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, thyme and stock and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the mushrooms and simmer until tender, about 5 to 7 minutes.
5. Blend the chives and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of chive cream.

Nutrition Facts
Serving size: about 1 1/2 cups
Calories 103
Total Fat 2 g
Saturated Fat 1 g
Protein 6 g
Total Carbohydrate 18 g
Dietary Fiber 3 g
Sodium 191 mg
Percent Calories from Fat 19%
Percent Calories from Protein 19%
Percent Calories from Carbohydrate 62%
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Old 01-17-2009, 06:56 AM   #194
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Question from a Cracker newby: since EZ bread is hard to find/buy/afford, would some of the South Beach recipes for bean bread be "legal?" Don't want to mess up, but since the EZ bread has beans in it, just wondering. . .
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Old 01-17-2009, 07:27 AM   #195
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It might be since beans are an approved starch. Maybe write the people at foreverfit.com?
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Old 01-17-2009, 08:59 PM   #196
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Pumpkin Pie Protein Milkshake/Egg Cream

here you go!
I can personally vouch for the deliciousness of this Recipe!

Pumpkin Pie Protein Milkshake/Egg Cream
RECIPES FOR EGG/PROTEIN FAST.....
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Old 01-19-2009, 09:10 AM   #197
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YUM ~ this looks terrific!

Quote:
Originally Posted by oib lady View Post
Jackie:

This is my bleu cheese recipe....It is wonderful.

CHART HOUSE BLEU CHEESE DRESSING...

3/4 CUPS SOUR CREAM
1/2 TSP. DRY MUSTARD
1/2 TSP. BLACK PEPPER
1/2 TSP. SALT
1/3 TSP. GARLIC POWDER
SMIDGEN OF SEASONING SALT (GIVES IT A LITTLE BITE...MORE IF YOU LIKE)
1 TSP. WORCHESTERSHIRE SAUCE
1 1/3 CUP REAL MAYONNAISE (NO LITE OR FAT FREE - WON'T WORK)
4 OZ. IMPORTED DANISH BLEU CHEESE. (MAY USE MORE IF YOU LIKE LOTS OF BLUE CHEESE.)

IN A MIXING BOWL, PLACE SOUR CREAM, MUSTARD, PEPPER, SALT, GARLIC POWDER AND WORCHESTERSHIRE SAUCE. MIX WELL. ADD MAYONNAISE AND MIX UNTIL ALL INGREDIENTS ARE WELL MIXED. SLOWLY ADD THE CRUMBLED BLEU CHEESE AND MIX WELL.

LET SIT FOR 24 HOURS (REFRIGERATED) PRIOR TO USING.

I NORMALLY USE ANY KIND OF BLUE CHEESE I CAN FIND, USUALLY THE BRAND AT COSTCO OR SAMS IN THE LARGE CONTAINERS.

ENJOY!!

FROM THE KITCHEN OF: CAROL
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Old 01-21-2009, 12:25 PM   #198
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"Squash Saute"


Prep Time:20 min --Total Time: 20 min--Makes:4 servings, 3/4 cup each--Carbs-5 g.

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender.

REMOVE from heat; stir in mozzarella cheese and basil.
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Old 01-25-2009, 07:41 AM   #199
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Eat-Clean Diet / Power Oatmeal Pancakes

Power Oatmeal Pancakes

6 egg whites, beaten until fluffy
1/2 cup / 120 ml low fat cottage cheese (I used laughing cow cheese)
1 scoop protein powder
1/2 cup / 120 ml oatmeal, uncooked
1/4 cup / 60 ml wheat germ
1/4 cup / 60 ml flax seed
1 tsp / 5 ml baking powder
1 Tbsp / 15 ml canola oil
1/2 tsp / 5 ml cinnamon
Eat Clean Cooking Spray (EVOO in a spray bottle)

1. Place all ingredients except beaten egg whites in a food processor and pulse or blend until mixture is uniform.
2. Pour blended ingredients into a bowl and add the egg whites. Fold until just blended.
3. Prepare a griddle with cooking spray. Ladle pancake mixture onto griddle and cook until both sides are browned.

Makes 6 pancakes.

Calories: 283 / Calories from Fat: 100 / Protein: 21g / Carbs: 24g
Dietary Fiber: 4.5g / Sugars: 0.3g / Fat: 10.5g / Sodium: 198mg

My Tweak: I halfed the recipe. Used 3 cubes of Laughing Cow Cheese. I didn't have Wheat Germ on hand so I used Whole Wheat cracked oatmeal and flax seed. I did grind my flax seed first, then added the oatmeal. Transferred to a bowl, mixed in the rest of the ingredients and folded in the egg whites. I drizzled two tbls of heated SF jelly over them and used about 1 teas of butter for all three. They good, filling and more moist then Wendy's recipe.
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Old 01-27-2009, 04:54 AM   #200
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Curried Quinoa

Curried Quinoa
Serves Six to Eight

1 Cup Quinoa
1½ Tbsp. Vegetable Oil
½ Onion Diced (about 4 or 5 ozs.)
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile (Finely Chopped)
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Coriander
¼ Tsp. Ground Cinnamon
1¾ Cups Water
½ Cup Fresh or Frozen Peas

1. Rinse quinoa with cold water. Use a fine mesh filter or
coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!

Quinoa is coated with a natural substance called saponin
that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water.

Good news! If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed! (Jackie note: I still rinse it!)

2. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.

3. Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly. A fine, white spiral appears around the grain as it cooks.

4. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.

5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.

6. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.

7. Fluff with a fork before serving.

Optional Ingredient for Curried Quinoa: 1 to 2 Tbsp. Chopped Cilantro. Exercise caution on this ingredient. There are two kinds of people - those who love cilantro and those who hate cilantro. Nobody is in between. So, if you know you like cilantro go for it! If you don't know whether you like it add it at your own risk. You might break some leaves off of fresh cilantro in the grocery store. Crush it between your thumb and finger and smell it. If it smells good you're probably a cilantro lover. If it smells like old gym shoes you probably hate it. My advice? Make the curried quinoa without it and see how you like it. If you do wind up adding cilantro, you add it at the very end when you're fluffing the quinoa with a fork.
Curried Quinoa serving suggestion: This dish is great with pork tenderloin and peach salsa. It's also great with fish.

Why is it called Curried Quinoa when there's no curry in the recipe? Here's a definition of "curried" as it is defined on dictionary.com...East Indian Cookery. a pungent dish of vegetables, onions, meat or fish, etc., flavored with various spices or curry powder, and often eaten with rice.
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Old 01-27-2009, 04:59 AM   #201
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Start Date: 10/22/2009
Quinoa Tabbouleh

This is probably my favorite summer dish

INGREDIENTS (Nutrition)

* 2 cups water
* 1 cup quinoa
* 1 pinch salt
* 1/4 cup olive oil
* 1/2 teaspoon sea salt
* 1/4 cup lemon juice
* 3 tomatoes, diced
* 1 cucumber, diced
* 2 bunches green onions, diced
* 2 carrots, grated
* 1 cup fresh parsley, chopped

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DIRECTIONS

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
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Old 01-27-2009, 07:19 AM   #202
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Rice Chips #1

Rice Chips

Recipe from:
FoodAllergyKitchen.com

Ingredients

1/4 cup White rice flour

1/4 cup Brown rice flour

1 tablespoon Canola oil

1/2 cup Water

1/4 teaspoon Salt
Preparation

1-Blend the rice flours.

2-Add the canola oil and mix.

3-Add the water--it is really runny!

4-Drip small amounts on a cookie sheet--they will spread.

5-Bake at 400 degrees for approximately 15 minutes. They will bubble and then the ends will start to curl as they brown.

Cook's Notes

I used a cooking spray on the cookie sheet, but am not sure if you really need one.... I have also found you need to use a cool cookie sheet for them to work. I cooled mine by running it under water, but alternating pans would probably work better. If the chips are very hard, the batter is too thick and you'll need to add a little more water. My husband couldn't believe that runny stuff actually turned into these yummy chips!! (Neither could I!)
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Old 01-27-2009, 07:28 AM   #203
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Rice Chips #2

Brown Rice Tortilla Chips- Make Your Own
From Karina's Kitchen Recipes - Printable
This is not really a recipe- but here's what I do to make these crispy golden beauties- corn-free chips that are just as good- if not better- than your tried and true tortilla chips.

1-2 brown rice tortillas per person- Food for Life or Trader Joe's Brown Rice Tortilla Wraps*
Extra light olive oil, for frying
Sea salt

Using a pizza cutter, slice the round tortillas into triangles.

Pour about a half inch of light olive oil into a deep sided skillet (I used my big heavy iron skillet). Heat it over medium heat. When the oil is hot, drop in as many triangles as you can loosely fit into the skillet. Lay out some paper towels for draining the fat. Using long tongs to turn over the chips, fry on both sides until they are golden and crisp (they will crisp up more as they cool). This takes, maybe 4-5 minutes. Using tongs, lift the chips out of the oil and drain on paper towels. Salt lightly on both sides while they're still hot. Continue with the remaining triangles- until you're done frying them all. If you need to add oil, add a little at a time.

As they cool they get crispy crunchy. We love ours with salsa. But they're equally tasty with hummus and guacamole.
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Old 01-28-2009, 07:15 PM   #204
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WOE: BFL (Oct/Nov/Dec)
Start Date: March 2008 (LC) >>> Oct 2010 (BFL)
Healthy Almond Joy Bars

these look AMAZING! cannot wait till I can have sweets again!

Quote:
Originally Posted by jacksmixedtape View Post
Whip up some homemade Almond Joy bars if you miss this classic candy bar. The filling takes all of five minutes to stir together, and the dipping process is quick and easy if you use a chopped Lindt bar. Have fun!

More photos and recipe info here, at my blog.



Healthy Almond Joy Bars

Makes 20 bars

Ingredients:
1 cup unsweetened shredded coconut
6 tablespoons coconut oil
1/2 cup coconut milk
1/3 cup erythritol or 1/4 cup xylitol
Pure NuNaturals stevia extract, to taste (start with 1/16 of a teaspoon)
Raw almonds
2 batches sugar-free ganache or 2-3.5 oz Lindt 70% chocolate bars
Pinch unrefined sea salt

Preparation:
Melt erythritol over medium heat in a saucepan until liquefied. Stir together coconut oil, coconut milk, coconut oil, salt, and stevia. Pour in hot erythritol and mix together thoroughly until coconut oil is melted, forming a smooth paste. Drop dollops of the coconut mixture on to aluminum foil or waxed paper, and shape into flat logs with your fingertips. Top with almonds, pressing the nuts down gently into the filling. Freeze for 5 minutes, or until filling is firm and cold. Microwave chopped chocolate for 30 seconds on HIGH, and stir until smooth. Add 1/16 teaspoon of stevia to chocolate, and taste. Adjust sweetness level if necessary. Dip cold filling into chocolate and return to wax paper. Wait a minute or two for chocolate coating to harden, and enjoy!

~.57g net carbs per candy bar without the chocolate coating
~35g net carbs per 1-3.5 oz 70% Lindt bar
~4g net carbs per bar made with 70% Lindt chocolate bar coating
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Old 01-31-2009, 03:26 PM   #205
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WOE: Clean Eating/CTFLC
Start Date: 10/18/08
Cottage Cheese Pancakes

This is from Tosca Reno's Clean Eat Diet Cookbook

1 1/4 whole wheat flour
1 tsp baking powder
2 TBSP maple sugar flakes (if you have maple sugar, use 1 TBSP)
1/2 tsp ground cinnamon
1/4 sea salt

8 egg whites
1 cup far-free cottage cheese
1 cup fat-free plain yogurt (I use Greek)

1. Combine first five ingredients. Make a well in the center.

2. Combine eggs, cottage cheese and yogurt. Pour into well, stir until just moistened.

3. Heat a pan or griddle. Heat should be medium. Use 1/4 cup of batter for each pancake.

Per pancake:
cal - 81 (from fat - 2)
protein - 7
carbs - 12
fiber - 1
sugar - 3
fat - 0.3
sodium - 112
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Old 02-01-2009, 06:39 PM   #206
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Start Date: 10/20/08
Ezekiel Bread for The Bread Machine

Ezekiel Bread For the Bread Machine
(from Tosca Reno's The Eat Clean Diet Cookbook)

1 cup / 240 ml water
1/4 cup / 60 ml red kidney beans (cooked and drained)
1/4 cup / 60 ml lentils (cooked and drained)
1 1/2 tbls / 22 ml olive oil
1 1/2 tbls / 22 ml organic honey
3/4 tsp / 4 ml sea salt
1 cup / 240 ml amaranth flour
1 cup / 240 ml whole-wheat bread flour
1/2 cup / 120 ml barley flour
1/2 cup / 120 ml millet flour
2 Tbsp / 30 ml gluten
1 1/2 tsp / 22 ml yeast

Preparation: Put all ingredients in the bread machine, choose a medium bake program, and press start.

Additions:
Add 1 cup / 240 ml raisins to the recipe to increase sweetness.
Dust the top of the loaves with sesame seeds before baking.

Nutrtional Value per serving:
Cal 99 / cal from fat 19 / Protein 3g / carbs 16g / dietary fiber 2g / sugar 0.3g / sodium 12mg
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Old 02-03-2009, 02:48 PM   #207
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Start Date: 5/5/10
Kelley's Favorite Bunless Burgers

1 lb ground beef (I like 80/20 if grilling outside 85/15 or 90/10 inside)
Montreal Steak Seasoning
Worcestershire Sauce
Mushrooms (one container for normal people 2 for me) Sliced
Garlic (1 clove)
EVOO (1-2 TBS)
Salt and Pepper
Slices of Swiss cheese (4)
Light Sour Cream

Put EVOO in sautee pan and heat to Med/Hi. Add mushrooms and sautee until they begin to release juices. Add garlic and sautee a little more. Turn Burner to low.

Mix Ground beef with a few shakes of worcestershire sauce and a few shakes of montreal seasoning. Make into 4 large patties. I like to squeeze them between small dessert plates to get nice uniform shape.

Heat a grill or grill pan to med/hi. When hot place burgers on. Cook about 2-4 mins and flip. Again 2-4 mins and flip. Adjust cooking time to your desired doneness. Put slice on each burger and turn off burner or grill.

Plate, and spoon mushrooms on burger and then 1-2 TBS of sour cream on top of mushrooms!

Too YUMMY
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Old 02-03-2009, 04:33 PM   #208
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Start Date: October 08
Susi's Egg Cream- Hot- not cold

1/2 c. hot coffee
1/2 c. boiling water
1 T. coconut oil
2 T any sugar free syrup- I am using Starbuck's Cinnamon Dolche
2 t. vanilla
sweetener to equal 2 tsp sugar
2 eggs

Put the water in a cup with the coconut oil. Nuke it till it boils. Then put all of the liquids into the blender and add the eggs last. Whiz it around for about 30- 45 seconds or more. You are ready!

I choose to think that the boiling water "cooks" the eggs. It never tastes eggy and it is really delicious! Sometimes I use 1 c. of water and 1 tsp. instant coffee- add 1 T. cocoa powder and some cinnamon. I think you would like it if you try it. The coconut oil is just wonderful and adds so much. I don't use cream in it at all.
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Old 02-09-2009, 05:42 AM   #209
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Start Date: 5/5/10
Spicy Almond Broccoli

Bunch of broccoli
2 TBS EVOO
1 Clove Garlic
1 TBS Lemon Juice
Few Shakes of Crushed Red Pepper
Few Shakes of Sea Salt
1/4 cup of sliced almonds

Put EVOO in large sautee pan and heat on med/high heat. Add broccoli and garlic and sautee until tender (5-8 mins). Add Lemon juice, almonds, salt and red pepper and sautee about another min or two. Serve.

So yummy and even good without almonds!
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Old 02-09-2009, 02:11 PM   #210
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Start Date: 10/18/08
Sweet Potato Oven Fries

From Tosca Reno's Eat Clean Cookbook

Olive Oil cooking spray
Enough sprigs of fresh rosemary to cover a baking sheet

1 tsp each:
chili powder
ground cumin
paprika
sea salt
freshly ground black pepper

2 medium sweet potatoes, scrubbed and blotted dry

Preheat oven to 400.

Spray baking sheet with cooking spray. Spread rosemary sprigs on sheet in a single layer, making sure entire surface is covered. Mix together all other ingredients, except sweet potatoes, in a small bawl.

Slice potatoes into "steak fries". Lay strips of potato on rosemary in single layer. Sprinkle generously with seasoning mixture. Spray generously with cooking spray. Bake 20 minutes.

Spray again. Return to oven for another 25 minutes or until fries are golden and puffed.

6 servings
Per serving: cal 44, from fat 1, protein 1g, carbs 13 g, fiber 1 g, sugar 1g, fat 0, sodium 288 mg
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