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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 24 June 2009 02:14 am |
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This is great for fruit day, any meal where you get strawberries and for BC, especially when you get a mixed meal.
Strawberry Puree
juice of one lemon
Splenda to taste
1 cup of fresh or frozen strawberries.
*Try adding some of this puree to some diet lemon lime soda on fruit day or a BC fruit meal, serve it over a wedge of brie, or over my BC friendly custard (recipe above) on a mixed meal.
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Annie
Distinguished Member
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Posted: 25 June 2009 07:29 pm |
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Spaghetti Squash Salad (Really!) for DG/BC
2 cups spaghetti squash, cooked al dente
1 mini-cucumber, unpeeled, diced
1 green onion, minced
1/2 large plum tomato, diced (or cherry tomatoes, halved)
2 Tbsp. Newman's Own Balsamic Vinaigrette Light (or your favorite)
Salt and freshly ground pepper
Mix it all together, chill, and eat!
Feel free to change up the vegs or add additional ones, like bell pepper, shredded carrot, radishes, etc.
(I just made this up with trepidations. But I was pleasantly surprised - it's very good!)
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Omayra
New Member
| Joined: | 5 May 2008 |
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| Posts: | 891 |
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Posted: 26 June 2009 07:49 am |
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Tomato Basil soup* for DG or BC
http://www.recipezaar.com/Tomato-Basil-Soup-40654
Basic pizza (or pasta) sauce for DG or BC*
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1227881
*For BC, you can omit the white wine. To prevent a deviation I also omit the tomato paste.
You can use an entire of the pizza/pasta sauce to substitute the tomatoes on the tomato/basil soup recipe.
Last edited on 26 June 2009 07:50 am by Omayra
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Omayra
New Member
| Joined: | 5 May 2008 |
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| Posts: | 891 |
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Posted: 1 July 2009 12:07 am |
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French Onion Soup
BC/DG Veggie Day friendly (For DG, add 1/2 cup of dry sherry if you wish):
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
butter flavored cooking spray
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
1. For the soup: Combine onions and 1 teaspoon salt in large microwave-safe bowl and cover with large microwave-safe plate (plate should completely cover bowl and not rest on onions). Microwave on high power for 20 to 25 minutes until onions are soft and wilted, stirring halfway through cooking. (Use oven mitts to remove bowl from microwave and remove plate away from you to avoid steam burn.) Drain onions (about 1/2 cup liquid should drain off).
2. Place Dutch oven over medium-high heat and spray the butter-flavored cooking spray on wilted onions. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper
Sprinkle with an ounce of Gruyere or Provolone Cheese
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SlimNeel
Distinguished Member
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Posted: 1 July 2009 04:28 am |
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Zucchini Grilled Cheese
A lower carb version of a grilled cheese sandwich using healthy Zucchini in place of bread.
 Category: Classic Alternatives Dish Type: Main Prep Time: 5 minutes Cook Time: 10 minutes Servings: 4 Ingredients- 3 Zucchini
- 4 slices Monterey Jack Cheese
- splash EVOO
- Ian's Panko bread crumbs .....(improvise and use parm cheese)
- 2 eggs
Instructions
Slice zucchini lengthwise in half and than half again into 4 slices each. Steam slices in 1/4 cup water for 5 minutes over medium heat. Place a slice on plate, cover with cheese add another zucchini slice, another piece of cheese and cover with the third zucchini slice. Dip gently in egg wash and then the Ians panko crumbs and grill in skillet on medium high in the olive oil until cheese ismelted and the zucchini is crisp and golden. Serve with Ranch Dip.
recipe source:
http://www.mambosprouts.com/events/recipecontest09/recipe-pages/zucchini_grilled_cheese.html?KeepThis=true&TB_iframe=true&height=600&width=750
Last edited on 1 July 2009 05:11 am by SlimNeel
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SlimNeel
Distinguished Member
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Posted: 1 July 2009 05:04 am |
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Garden Sausage Quiche
A low fat, wheat free version of the classic, on a nut crust.  Category: Classic Alternatives Dish Type: Main Prep Time: 10 minutes Cook Time: 40 minutes Servings: 12
Ingredients
Crust:- 2 C finely chopped pecans
- 2 T olive oil
- 1/2 C shredded cheese (swiss or sharp cheddar)
Filling:- 2 T olive oil
- 1/2 C chopped shallot
- 1 pound mushrooms (your favorite), thin sliced
- 4 green onions, sliced thin
- 1/2-1 jalapeno, seeded and minced fine (optional)
- 1 pound Gimme Lean, sausage style
- 1 1/2 C milk
- 6 large eggs, lightly beaten
- 1/2 t salt
- 1 t fresh ground peppercorns (mixed is best)
- 2 T finely chopped fresh thyme
- 1/2 cup shredded cheese
Instructions
Mix all crust ingredients and press on bottom and partly up sides of 2, 9" or 10" deep dish pie plates. Bake at 350 for 10 minutes.
In large skillet over medium heat, sautee mushrooms, shallots and green onions in olive oil for a few minutes until just soft. Crumble Gimme Lean sausage into skillet and heat through. Remove from heat and pour into mixing bowl. Add remaining ingredients, in the order given, and stir to combine. Very gently (to not disturb the nut crust) LADLE the egg mixture into the crusts. Bake at 350 until set, 25-30 minutes.
recipe source:
http://www.mambosprouts.com/events/recipecontest09/recipe-pages/garden_sausage_quiche.html?KeepThis=true&TB_iframe=true&height=600&width=750
Last edited on 1 July 2009 05:10 am by SlimNeel
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SlimNeel
Distinguished Member
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Posted: 1 July 2009 05:08 am |
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For Sweet Cravings during those days  
Healthy Chocolate Custard with Raspberry Puree
Without the traditional eggs and cream, this custard is low fat, flavorful, delicious and significantly healthier for a sweet and elegant dessert. Agar-Agar flakes can be found in health food stores.
 Category: Desserts with a Twist Dish Type: Dessert Prep Time: 10 minutes Cook Time: 20 minutes Servings: 6 Recipe submitted by: Daljeet S. of Coral Springs, FL.
Ingredients- 4 cups of 1% Low fat Milk
- 2/3 cup Equal Exchange Organic Baking Cocoa Powder
- 2/3 cup granulated Cane sugar .......(improvise....splenda...agave....stevia)
- 1 cinnamon stick
- 1 1/2 tablespoons Agar-Agar flakes........(its basically vegetarian gelatin, I guess you can try it will unflavored gelatine...)
- 1/4 teaspoon salt
- 6 oz. Fresh Raspberries, divided
Instructions
1. Combine first five ingredients in a 4 Qt. heavy bottom saucepan. Mix well with a whisk till cocoa powder and sugar dissolves in the milk. Place the saucepan on medium heat. Stir constantly with a spoon, till the mixture comes to boil and Agar-Agar flakes dissolve. Reduce the heat to low and let simmer few more minutes.
2. Remove the saucepan from heat. Let cool for few minutes. Transfer the liquid through a fine strainer to remove any un-dissolved Agar-Agar flakes, to a medium size bowl. Pour equal amounts of mixture into six Ramekins (7 oz.) and chill for at least 2 hours.
3. Puree all but six raspberries in a blender. Transfer the puree to a small bowl through a strainer to remove the seeds.
4. Run a small sharp knife around inside edge of the Ramekins and turn out custard onto individual serving plates. Top each of the custards with a Raspberry and drizzle puree on the side. Enjoy!
Share this with others!
recipe source:
http://www.mambosprouts.com/events/recipecontest09/recipe-pages/healthy_chocolate_custard_with_raspberry_puree.html?KeepThis=true&TB_iframe=true&height=600&width=750
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SlimNeel
Distinguished Member
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Posted: 8 July 2009 03:49 pm |
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"Mock" Garlic Mashed Potatoes
Ingredients - 1 medium head cauliflower
- 1 tablespoon cream cheese
 , softened - 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Directions Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
source:
http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html
Last edited on 9 July 2009 12:54 am by SlimNeel
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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 8 July 2009 11:20 pm |
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Bunless Cheeseburger for DG or BC
This was recommended by Dr. Atkins himself. I saw a Dateline documentary on Dr. Atkins and they showed footage from his house doing an interview just months before his passing.
Form a 1 inch thick (or thicker if you like) patty with ground beef (I assume you can do this with turkey as well) and your favorite spices (I use liquid smoke and McCormick Grill Mates hamburger seasoning). Cook it in skillet or grill. Slice it in 2 and add a slice of your favorite cheese. If you're doing this for the DG add your favorite condiments such as ketchup, mustard, BBQ sauce, etc.
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Annie
Distinguished Member
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Posted: 9 July 2009 02:15 am |
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Spanish or Mexican "Rice" (for BC or DG {veg day})
-Half a head of cauliflower (cleaned and cut in pieces to fit feed tube of food processor)
Using grating disk, process cauliflower to look like rice. You can hand grate this with a box grater, but be prepared for a mess!
-Chopped onion (1/4 - 1/2 cup)
-Minced garlic to taste
-Approx. 1/2 cup salsa (or homemade using tomato, chilies, onions, garlic and seasonings
-Chili powder and s&p to taste
Saute onion and garlic in pan spray in large skillet with lid. Add riced cauliflower, saute another minute or two. Add salsa and seasonings. Cover with lid and cook on low for 5 to 10 minutes until cauliflower is done but still chewy (like rice).
Top with shredded cheese.
I just had this for dinner, and while it isn't really rice, it's quite good.
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PrettyPorcupine
New Member
| Joined: | 13 July 2009 |
| Location: | |
| Posts: | 45 |
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Posted: 13 July 2009 06:47 pm |
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TURN YOUR WINE INTO SANGRIA
I used this to help me get through Fruit Day:
Pour your wine into an extra-large wineglass or a tumbler. Add ice.
Squeeze in the juice of half an orange, quarter of a lime and quarter of a lemon. Drop the squeezed fruit husks into the glass. You can also add the juice and pulp of fresh peaches, cherries, and strawberries.
Add a generous splash of sugar-free lemon-lime soda. Stir and enjoy!!
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kitty
Distinguished Member
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Posted: 25 July 2009 03:32 pm |
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Here's an easy recipe for the summer grill
http://allrecipes.com/Recipe/Grilled-Zucchini-II/Detail.aspx?ms=1&prop25=20958525&prop26=WhatsCooking&prop27=2009-07-23&prop28=Intro&prop29=Link_1&me=1
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oana
Distinguished Member
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Posted: 2 August 2009 03:54 pm |
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Good day to you !
Tow yummy recipes from me ,i hope you will enjoy it!
SPAGHETTI SQUASH "CARBONARA"
-1large spaghetti squash( about 2 pounds) halved and seeded
-salt
-black pepper
-1/2 pound bacon or pancetta,cut in to smal strips
-1 tablespoon minced shallot
-2 teaspoons minced garlic
-2 egg yolks +1 whole egg
-1 cup grated parmigiano cheese
-2 tablespoons chopped green parsley
Preheat the oven at 375 F
-sprinkle the squash halves with salt and pepper,and place it flesh side down in a baking dish ,and add water to come about 1/4 inch.cook it in the oven until the squash is fork tender,shred te squash with a fork and set aside.
-in a large saute pan,cook the bacon until is brown but not yet crispy ,pour off most of the fat,add the shallot and garlic. In a bowl wisk the eggs with the parmigiano cheese and the parsley,season with salt and pepper.Combine the egg mixture with the bacon ,and stirr but do not let to cook the eggs through,add the spaghetti squash and toss to combine all the ingredients,adjust seasoning if necessary and serve !
GREEK CAPONATA
(for the vegie day )
-1 can diced tomatoes with their juice
-2 zucchini cut into 1 inch rounds
-2 summer squash cut into 1 inch rounds
-2 omatoes cut into wedges
-1 smal eggplant cut ino cubes
-1 red onion cut into wedges
-3 garlic loves minced
-olive oil (spray)
-salt
-black pepper
-1 teaspoon dried oregano
-Preheat the oven at 400F
-Pour the caned tomatoes into a 3 1/2 -quart baking dish,and spead to cover the bottom .In a large bowl combine the remaining vegetables ,spray with the olive oil,add salt + black pepper ,and toss to coat.Pour the vegetables over the diced tomatoes in a even layer.Cover with aluminium foil and bake for 20 minutes,remove the foil and bake again for 30-40 minutes until the wedges of the vegies are golden brown.Serve alone ,or as a side dish,or in the CD over toasted sourdough bread for a main dish !
(when you are not on diet you can add to all the vegies 1-2 potatoes cut into 1 inch cubes)
Enjoy!
Last edited on 2 August 2009 05:32 pm by oana
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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 17 August 2009 06:59 pm |
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Burger patties for a BC VVVP meal
1/2 lb extra lean ground beef (preferred) or turkey
1/4 cup of zucchini or yellow squash, pureed
Garlic, to taste
1 tbsp of minced onion or half a medium fresh onion finely chopped
2 tbsp of low sodium soy sauce
Combine all ingredients in a bowl. Mixture will be very moist. Form into patties of your desired size.
Grill the patties or cook in a skillet with some olive oil or original pam (or generic equivalent).
Pair it with some zucchini "fries";
One zucchini, cut into strips.
Garlic salt
Pepper
Olive oil flavored pam
Preheat oven to 350 degrees
Sprinkle zucchini strips with garlic salt and pepper to taste and coat with Pam.
Bake until golden brown or until it's reached your desired doneness.
These recipes were inspired by the children's cookbooks, "The Sneaky Chef" and "Desceptively Delicious" which teach you how you can sneak veggies and other healthy ingredients into kids' favorite foods.
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dmd77
New Member
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Posted: 23 August 2009 12:05 am |
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I just started FL4I 6 days ago and I'm already kind of sick of cold tuna salad, so I came up with a variation. I seem to get cheese slices along with the tuna salad plate a lot, so I had an idea for a tuna melt, since we are allowed tomato with the tuna salad plate. This isn't so much a recipe as more of a method.
Using a large tomato, make big slices and top with tuna salad and then cheese. I found that 2 thick slices of tomato (2 melts) was plenty, with 2 slices of Amercian cheese (for the melt factor), but your favorite cheese is fine.
Cook in a 400 degree oven for about 10 minutes or until cheese is melted and tuna is heated through. I topped them with black pepper and a little bit of bacon salt.
I almost didn't miss the bread! I highly suggest this method to anyone who likes tuna melts.
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frauilsa
New Member
| Joined: | 20 August 2009 |
| Location: | |
| Posts: | 9 |
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Posted: 26 August 2009 07:40 pm |
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Here is my contribution for Veggie Day – I need more exciting foods than just a salad or cucumbers with dressing :D
CAJUN LENTIL STEW
*I can't stand pinto beans but love lentils and they are nutritionally identical.
SERVES 4 -6
1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups of vegetable stock/broth
3 bay leaves
1/2 cup lentils
1 (15 ounce) can tomatoes
1/3 cup dry red wine
3 tablespoons tomato paste
1/2 teaspoon splenda
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 cups chopped zucchini
Salt & pepper to taste
Directions
In a 3-quart saucepan, sauté the onion and garlic in oil until tender.
Add vegetable stock and bay leaf; bring to a boil. Stir in lentils and return to a boil.
Reduce heat and simmer for 30 minutes.
Stir in tomatoes, breaking them up; add wine, tomato paste, sugar, basil, oregano, thyme, salt and pepper. Bring stew to a boil; then reduce heat and simmer 10 minutes; add zucchini and simmer 15 minutes more. Discard bay leaves before serving.
Smoky and Spicy Red Pepper Soup with Feta and Mint
3 red bell peppers, cut in half and de-seeded
4-5 tomatoes
1-2 red chilies de-seeded and halved
5-6 fat cloves garlic, unpeeled
1 teaspoon smoked paprika
2 cups vegetable stock
Salt and pepper
Feta cheese, crumbled
1-2 T chopped fresh mint
Preheat oven to 425 F
Put the peppers, tomatoes and garlic in a roasting/sheet tray, drizzle with olive oil and season with salt and pepper. Roast for 30 until everything is starting to look charred and wrinkly. Add the chilis to the tray and roast for another 20 minutes.
Everything should be nicely roasted by now.
Tease any skin away from the tomatoes with a paper towel and add to a pan along with the peppers and chillies. Squeeze the garlic cloves from their jackets and add these also.
Add the stock and smoked paprika and bring to the boil, then simmer gently for 25-30 minutes.
When the soup is ready, transfer to a blender in batches until smooth. Check the seasoning. To serve, crumble in the feta and top with chopped mint.
Last edited on 26 August 2009 07:42 pm by frauilsa
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Annie
Distinguished Member
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Posted: 6 September 2009 08:41 pm |
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Popcorn Cauliflower (for any plan when you have vegetables)
I'm not joking! This is all over the Internet and everyone is raving about it. I haven't tried it, but I guarantee you that I will soon. This is the plainest of the recipes I found. Some add garlic powder and other seasonings, and some sprinkle parm cheese after cooking:
http://www.recipezaar.com/Cauliflower-Popcorn-Roasted-Cauliflower-115153
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SlimNeel
Distinguished Member
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Posted: 21 September 2009 03:28 pm |
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 For Nuts and Cheese Combo
“Curb the Carb” Grilled Cheese
Ingredients
-3/4 cup finely ground nuts, such as almonds, walnuts or pecans
-2 tablespoons -chopped herbs, such as parsley, thyme, or basil
-EVOO – Extra Virgin Olive Oil spray
-1 beefsteak tomato, sliced
-Salt and ground black pepper
-8 slices of your favorite cheese, such as Gruyere, Havarti or provolone
Yields: Serves 2
Preparation:
Set up a plate or shallow bowl and fill with the ground nuts and herbs.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO spray. Season each slice of tomato with salt and pepper, and sandwich between 2 slices of cheese. Carefully toss each bundle in the ground nuts to coat.
Place each bundle into the skillet and cook until the nuts are golden brown and the cheese has melted, 2-3 minutes per side. Serve immediately.
Recipe adapted from:
http://www.rachaelrayshow.com/food/recipes/curb-carb-grilled-cheese/
Last edited on 21 September 2009 03:32 pm by SlimNeel
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SlimNeel
Distinguished Member
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Posted: 21 September 2009 03:47 pm |
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Veggie Day Recipe:
Portabella Bolognese
Ingredients 1 ounce dried mushrooms, such as porcini or mixed wild mushrooms
2 cups water or VEGGIE stock
EVOO – Extra Virgin Olive Oil spray
4 portabella mushrooms, cut into 1/4-inch dice
1 medium onion, chopped
1 small carrot, peeled and chopped
1 small rib celery, chopped
2 large cloves garlic, finely chopped
1 bay leaf, fresh or dried
Salt and pepper
Freshly grated nutmeg to your taste
2 tablespoons tomato paste
1 cup dry red wine
1 14-ounce can crushed tomatoes or tomato puree
1 cup whole milk (optional)
A handful of flat-leaf parsley, finely chopped
Grated Pecorino Romano cheese Yields: Serves 4
Preparation
Place dried mushrooms in small pot and cover with water or veggie stock. Bring to a boil then reduce heat to low and steep.
Heat a heavy pot over medium to medium-high heat with 2 turns of EVOO spray. When hot, add portabellas, onions, carrots, celery, garlic, and bay leaf. Sauté until tender, 15 minutes, then season with salt, pepper and nutmeg, stir in tomato paste and cook 1 minute. Stir in wine and reduce 2 minutes to evaporate. Add crushed or pureed tomatoes and stir. Reduce heat.
Remove dried mushrooms from steeping liquid and chop. Stir into sauce. Add steeping liquid, reserving the last few spoonfuls in pot as any grit on the mushrooms will have settled there. Stir in milk (optional). Simmer over low heat 20-30 minutes to thicken.
Toss the sauce over baked/roasted/shredded spaghetti squash or grilled thick slices of zucchini or eggplant (broil with cheese on top for eggplant parm) or serve in shallow bowls, topped with parsley and Pecorino cheese.
Recipe adapted from:
http://www.rachaelrayshow.com/food/recipes/portabella-bolognese/
Last edited on 21 September 2009 03:49 pm by SlimNeel
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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 20 October 2009 04:46 am |
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For cheese/cottage cheese and fruit salad combo/banana milkshake/orange-pineapple smoothie combo
In food processor combine the following a fresh or frozen banana (as much as you want)
Cream cheese or cottage cheese (as much as you want)
Splenda
1/2 capfull vanilla extract
Blend until smooth
Top with cool whip.
I recommend cottage cheese for rich and creamier texture but cottage cheese if you're concerned about the calories.
You can try adding some pineapple and/or orange juice (if you get the smoothie) to make a fruit dip or topping.
Last edited on 20 October 2009 04:51 am by Omayra
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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 22 October 2009 04:25 am |
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Starbucks Frappucino clone recipe
http://www.grouprecipes.com/49894/starbucks-frozen-frappuccino.html
If you get a fruit salad combo, add some cool whip instead of whipped cream. Use splenda (or your favorite cal-free sweetener) instead of sugar.
This is an excellent alternative if you get milk on your menu.
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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 26 October 2009 07:00 pm |
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"Crustless Pumpkin Cheesecake" for veggie day
1/4 cup of butternut squash, pureed
1 oz of cream cheese, softened
Splenda to taste
Pumpkin Pie Spice, to taste
Combine all the ingredients till well blended, and enjoy. It makes a good breakfast, snack or dessert on veggie day.
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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 4 November 2009 11:26 pm |
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For when you get a combo of chicken, cheese and garden salad
Chicken BBQ Cheddar Ranch Salad
Lettuce, plus whatever veggies you enjoy with your salad
Chicken breast, seasoned to your liking
BBQ sauce
3 tbsp Light/Fat Free Ranch
Shredded cheddar cheese
Cook the chicken either in a pan, or a grill
Combine the ranch dressing with equal amount of BBQ sauce until well blended
When chicken is done, cut it up into pieces
Toss the above ingredients in a ziplock back and sprinkle with cheddar cheese. Enjoy.
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Shaywin
New Member
| Joined: | 3 October 2009 |
| Location: | |
| Posts: | 32 |
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Posted: 25 November 2009 12:41 am |
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SOUFFLE TOMATOES ( FOR CHEESE AND EGG COMBOS)
3 LARGE TOMATOES - tops cut off and seeds removed
salt and freshly ground black pepper
3 oz Gryuere cheese ( could replace with any finely grated cheese that melts well)
2 tbsp fat free milk
1 clove garlic crushed
2 eggs separated
chives to garnish
1. Preheat the oven to 375F. Lightly salt the tomatoes and place upside down on a plate to drain for 10 mins.
2. Gently heat the milk in a saucepan until just warm, then add 2 oz of the cheese, the garlic and the egg yolks. Heat gently, stirring, until the cheese has melted and the mixture thickened. Remove from heat.
3. Whisk the egg whites until they form stiff peaks and gently fold into the cheese mixture using a metal spoon. Season to taste with black pepper.
4. Place the tomatoes in a lightly oiled baking dish and spoon in the souffle mixture. Sprinkle with remaining cheese and bake for 20 mins until risen and golden. Sprinkle with chives and serve immediately.
OK - i know I did not mention milk in the combo selection, but I thought that it is such a small amount that it should not make too much of a difference... and the recipe is delicous!!!!! ENJOY!
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webfairy
Moderator
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Posted: 5 January 2010 08:45 pm |
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I like this recipe for tomato soup as it is low in calories and fat (less than most recipes I have found), and it is a nice little "get you over fruit day hump", without blowing it. It is fast and tastes good, too! You can make a batch and freeze part of it for other days. Also I just use just a little of the spray PAM to saute the onions, but you can use nonstick pans or cook them in the lowfat broth/stock you use for the soup instead. Enjoy!
Extra Quick Low Calorie Tomato Soup
72 Calories 1.6g Fat. This soup is cheap, tasty and takes 10-12 minutes.
Ingredients
2 Medium Onions
4 Garlic Gloves
4 Cans of Chopped Tomatoes
1 Pint of Stock (Your preference - chicken, vegetable, beef, but get the low fat)
1 Tbs Dried Basil ( I like to add fresh basil to my bowl)
Low Calorie Fat Spray/Olive Oil
Directions
1) Dice and fry onions and garlic until golden brown.
2) Pour in 4 cans of chopped tomatoes, bring to boil, then simmer for 5 minutes.
3) Pour in 1 pint of stock, bring to boil, then simmer for 5 minutes.
4) Add 1tbs dried basil and season with salt and pepper to taste.
5) Optional: Blend for a smooth texture.
This recipe can be frozen.
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 71.9
- Total Fat: 1.6 g
- Cholesterol: 3.6 mg
- Sodium: 293.8 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.4 g
- Protein: 4.2 g
Recipe submitted by SparkPeople user NARFMEISTER
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webfairy
Moderator
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Posted: 8 January 2010 11:35 pm |
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For those who pick flounder (or sole) on their menu... here is a low fat recipe with all ingredients that are allowed on the diet. I got this on About.com under low fat cooking.
LEMON FLOUNDER - Serves 4.
Fresh flounder fillets baked with lemon and a little white wine make a wonderful low fat supper dish.
Cook Time: 15 minutes
Ingredients:
· 3 tbsp fresh lemon juice
· 1/4 cup dry white wine
· 1 1/2 tsp lemon pepper
· 1 garlic clove, crushed
· 4 six ounce flounder fillets
Preparation:
Preheat oven to 400 degrees.
Combine lemon juice, white wine, lemon pepper and garlic in a small bowl.
Place flounder in one layer in a shallow glass baking dish. Spread lemon mixture evenly over the fish and bake for 15 minutes, or until fish flakes easily with a fork.
Per Serving: Calories 151, Calories from Fat 18, Total Fat 2g (sat 0.5g), Cholesterol 84mg, Sodium 139mg, Carbohydrate 1.2g, Fiber 0g, Protein 32g
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Alyssia1975
New Member
| Joined: | 22 August 2006 |
| Location: | |
| Posts: | 24 |
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Posted: 13 January 2010 01:05 am |
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Gazpacho...perfect for veggie days! now this is my own version taken from a friend's recipe who lives in Spain and ina garden's on the foodnetwork:
1 peeled (I don't peel though) English cucumber
1/2 red onion
1/2 red pepper
1/2 green
4-5 tomatoes (if tomatoes are not in season, use canned)
a few garlic cloves (I put 3-4)
use a blender or food processor until smooth. You may want to add the other half of the peppers or onion depending on how you like the taste. I just eyeball everything and throw in as much as I have. If you're not on a diet, a little bit of good olive oil and a drizzle of white vinegar makes it perfect. Salt/pepper to taste. the longer it sits in the frige, the better it gets. Serve cold.
Last edited on 13 January 2010 01:08 am by Alyssia1975
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Omayra
New Member
| Joined: | 5 May 2008 |
| Location: | |
| Posts: | 891 |
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Posted: 23 February 2010 01:30 am |
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FL4I friendly refried beans
Canola or Olive Oil Flavored Cooking Spray (Pam or generic)
One can of pinto beans rinsed and drained
Chicken broth
1 small onion finely chopped
Garlic to taste
Salt & Pepper to taste
Mash the beans in a bowl with a fork or masher or puree in a food processor or blender (an immersion blender is highly recommended)
Heat the spray in a skillet, add garlic and onion and sautee until tender
Add the mashed beans and add enough chicken broth to keep the beans from drying and cook until broth is evaporated or until it's reached the desired consistency. Add salt & Pepper
Enjoy with salsa and an oz of cheese on veggie day
Last edited on 23 February 2010 01:30 am by Omayra
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melmelmel
Member
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Posted: 2 December 2010 06:48 am |
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Ok this Shrimp salad is delicious i tought id share
ingredients:
shrimp
lettuce
tomatoes
onions
oliveoil pam spray
garlic salt
Ok so on a bowl i put some lettuce and tomatoes ( not a lot since it doesnt take a whole lot for me to get satisfied) ok now i heat up a pan and i spray some olive oil pam spray ( you can also use the walmart brand same thing ) i put some cut up onions (not chopped just cut) and i put like 10-15 pre cooked shrimp in there after the onions have cooked a bit next i put some garlic salt on them and mix them for like a minute or two. then i trow the shrimp and onions on top of the lettuce. mmmmm yummy. the onion gets a little sweet taste to it when you cook it . i dont even need dressing cuz of this. hope you guys like
thanks mel
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Lorriane_UK
Moderator
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Posted: 31 January 2011 01:53 pm |
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Here's a tasty, satisfying, hearty veg soup perfect for veggie day.
The ingredients below make a huge pot but I freeze the rest in portions ready for next veg day.. but you could easily half the ingredients to make less.
Ingredients
1 Pint low fat Chicken stock (I use 2 chicken oxo's)
500g tomato passata (pure tomato juice)
1 x Can of chopped tomatoes
3 x 300g cans of pinto beans
Green beans cut into 1/2" lengths
1/2 bag fresh spinach chopped small
1 Spanish onion chopped
Stick of celery cut into small cubes
carrots cut into small cubes
1 x courgette (zucchini) cut into small cubes
1 x Green pepper cut into small pieces
1 x Yellow pepper cut into small pieces
6 x fresh cherry tomatoes cut into quarters
1 x teaspoon dried Garlic granules
1/2 teaspoon dried Parsley
1/2 teaspoon dried Oregano
1/2 teaspoon dried Mixed herbs
Salt & Pepper to taste
Easy to make, just add all ingredients into the pot and gently bring to the boil. Turn down to a low heat and simmer for approx 1 hour.
Hubby likes to sprinkle his ounce of cheese on top of his serving.
P.S.. A great tip for thickening the soup... puree some of the pinto beans and add to make the soup creamier!
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debthebee
New Member
| Joined: | 30 January 2011 |
| Location: | |
| Posts: | 25 |
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Posted: 4 February 2011 04:03 pm |
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I just tried this lovely warm salad for my lunch for veggie day and it was quite filling so I thought I'd share it:
Ingredients:
500g butternut squash
Rocket leaves
Half can of pinto beans
Cucumber
3 tbsps Pizza Express light dressing
Peel and dice the butternut, place in a baking tray, spray with low cal oil, season as desired and place in the oven at 170 degrees until soft.
Place rocket leaves, cucumber and pinto beans on a plate, place the cooked butternut on top and pour the dressing over the top.
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webfairy
Moderator
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Posted: 19 February 2011 09:41 pm |
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Veggie Bean Chili Recipe for Veggie Day:
I can't find the exact recipe I follow for the veggie chili because I usually wing it. I think I may have posted it in the general discussion thread a while ago instead of the recipe thread. But in a nutshell, I just soak a bag of pinto beans overnight, then drain them and put them in a crockpot with water, or half water and vegetable or chicken broth about 2 inches over the beans, and cook on high for a couple of hours, then turn it down to low and cook overnight or 6-8 hours. Meanwhile I saute one or two onions chopped or sliced, with some garlic in a pan with a little PAM olive oil spray and add to crockpot. Then I add two 16 oz. or one 28oz can of tomatoes (usually with mexican spices, but not necessary), a can of jalapenos (optional), and spices... start with 1 tblsp each New Mexico chili powder (hot) and California chili powder (mild), cumin, garlic powder, etc.) I usually end up adding more chili powder as I taste as it cooks and then add more at the end. I don't add salt while cooking, because salt breaks down the beans, but you can always add some at the end if you like. You can also add oregano, which I do sometimes, but the spices are pretty much whatever you like. Also, you can add sliced carrots and zucchini since it is veggie day and those are allowed. If I add carrots (I love carrots!) I usually add them pretty early in the cooking so they get tender). Also you could add more tomates, or even fresh instead of canned. Another hint I found a while back was that if you have hard water, which I do, sometimes some of the beans would be not quite cooked all the way, so I add baking soda to the beans when I soak them, and also some in the water I cook them in. Another hint, if you forget to soak overnight, you can boil your beans in a pot of water covering the beans for an hour and then take them off the heat and let them sit for an hour before cooking and that pretty much does the same thing as letting them soak overnight. If I think of anything else I will add it later. You can wing your own recipe with whatever spices you like and any additives that are allowed on the veggie day list. Since you make a whole crockpot, you can freeze them in quart sized ziplock freezer baggies and take out as you need for veggie day, so you don't have to cook as often.
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webfairy
Moderator
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Posted: 26 February 2011 01:54 am |
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Mediterranean Tuna and Pear Salad (For Pear & Tuna Combo)
Mix:
1 can (12 oz) Albacore Tuna, packed in water, drained
1 can (12 oz) Regular Tuna, packed in water, drained
1/2 cup Sweet onion, diced (or red onion if you like stronger taste) 1/4 cup Basil, fresh, chopped (optional)
1 cup pears, cored, cut into julienne strips
Whisk to blend:
1 tablespoon Mayonnaise / 2 Tablespoons Lemon juice / 1-2 Tablespoon Balsamic Vinegar / 2 teaspoons minced Garlic / 1/2 teaspoon Black pepper, ground
Toss and stir gently to mix. (Alter to taste. I like more balsamic vinegar.)
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Lorriane_UK
Moderator
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Posted: 15 March 2011 12:34 am |
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Found this recipe but not had a chance to try it yet... sounds great when meal on plan is bowl of mixed vegetables or substitute the cauliflower and mushrooms for pinto beans/broccoli etc for veggie day.
Vegetable Curry
1 onion, chopped
2 garlic cloves, crushed
175 g (6 oz) carrots, sliced
225 g (8 oz) leeks, sliced
225 g (8 oz) courgettes (zucchini), sliced
1 aubergine (eggplant), diced
350 g (12 oz) cauliflower, broken into florets
100 g (3 1/2 oz) fine green beans, halved
175 g (6 oz) button mushrooms, quartered
2 tablespoons medium curry powder
300 ml (10 fl oz) stock
400 g can of chopped tomatoes
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to garnish
1. Place the onion, garlic, carrots, leeks, courgettes, aubergine, cauliflower green beans and mushrooms in a large saucepan and add the curry powder. Mix well so the vegetables become coated with the curry powder.
2. Stir in the stock and tomatoes, and season to taste.
3. Bring to the boil and then simmer uncovered for 40 minutes, stirring from time to time.
4. Serve the curry sprinkled with chopped fresh corianderLast edited on 15 March 2011 10:26 am by Lorriane_UK
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 01:35 am |
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Here is a site for some low carb recipes. Not all recipes will work because they can use butter and oils. But there were quit a few that looked promising.
http://www.genaw.com/lowcarb/recipes.html
a few to check out (these are under snacks)
Cheesy cheddar poppers (veggie day or bowl of veggie and cheese combo)
Cheese filled bacon roll (any day with cheese and bacon)
Cheese roll ups (any day with cheese)
Tasty tuna deviled eggs (eggs and tuna day)
Fried string cheese (any day with cheese)
I'm sure there are more. Haven't looked through all of them since I started this diet. Be sure to check out the other areas too.
Enjoy
Denice
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 02:00 am |
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here are a few more that should work for some days.
Do you know if you happen to get cheese and eggs together you can make yourselves pancakes to go with that walden farms syrup I told you about. Here is the recipe.
4 oz cream cheese, softened
4 eggs
4 tsp Splenda
dash of cinnamon
Blend all ingredients in a blender or hand mixer until smooth. Batter will be thin (not much thicker than water). Cook in pan that is sprayed with non-stick spray.
When you make them be sure to not disturb them and let them brown on the bottom before flipping. You can peek and see if they are done. These cook VERY fast so keep an eye on them!
Some recipes say to separate two of the eggs, whip the egg whites and fold them in after everything else is mixed together. It makes them fluffier.
I haven't read the entire recipe thread so I don't know if this has already been posted.
Here is another recipes for nuts that I tried while I was low carbing. If you get nuts and eggs on your menu - take an egg and separate it, whip the egg white stiff, mix splenda and cinnamon together and gently fold into the egg whites. Mix in nuts to coat. Spread out on cookie sheet lined with parchment paper and bake on low heat for approx. 45 minutes to one hour. Let cool and enjoy. Will help with your sweet tooth. These keep very well in a baggie to have at a later date. Not even sure if you need to have nuts and eggs on your menu. Probably just nuts because egg whites have very few calories.
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 02:18 am |
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For a day when you have cheese and eggs on your menu
Cream Cheese Muffins
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla
Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.
These will not crack as badly if you do a water bath. For those of you who don't know what a water bath is, take a larger pan and add about 1 inch of water and set the pan with the muffins in the pan with water.
These will keep in the fridge for a good while. They are always better after the first day. So if you see eggs and cheese coming up on your menu, make them in advance and have them ready. Great for breakfast or dessert.
They freeze well also.
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 02:25 am |
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Egg and cheese day again
Creamy Cheesecake
16 oz. cream cheese, softened
2 eggs
1/2 c. Splenda OR Davinci Vanilla Syrup (I usually use half of each)
1-2 t. vanilla extract (if you are just using Splenda)
Preheat oven to 325 degrees. Beat cream cheese until fluffy and add eggs, sweeteners and vanilla, if using. Beat until completely smooth and creamy. Pour into a glass pie dish sprayed with Pam. I tap the bottom of the dish on the counter quite a few times at this point to get out the air bubbles. Bake about 20-25 min, or until set (mine are usually puffy when I take it out and then flatten as they cool.) Chill before serving. I cut this into 12 servings.
Last edited on 16 March 2011 10:59 pm by
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 02:31 am |
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Since peanuts are allowed on the diet, would natural peanut butter be allowed?
For an egg and nut day menu
Low Carb Peanut Butter Cookies
Ingredients:
1 Cup natural peanut butter
1 1/3 Cup(s) Splenda Granulated sugar or 1 Splenda Quick Pack
1 egg
1 Teaspoon(s) vanilla extract
Directions:
Preheat oven to 375 degrees. Grease baking sheet (I used cooking spray) or line baking sheet with parchment paper. Mix all ingredients in a bowl. Drop spoonfuls onto baking sheet. Bake for 10-13 minutes. Approximately 18 cookies.
I am new at this, so not sure if this recipe will work. Any old timers have any opinions. These cookies are very brittle but they taste good.
Last edited on 16 March 2011 10:58 pm by
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 02:35 am |
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For chicken
Cola BBQ Chicken
4 boneless, skinless chicken breasts
1 cup catsup
12 oz. can diet cola
Put chicken in nonstick skillet. I usually brown my chicken a little first before pouring the catsup and diet cola over the top. . Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue cooking until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce.
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 02:41 am |
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Beef and bowl of veggie menu day
Make some spaghetti sauce, use lots of veggies and some beef. Take a can of string green beans and drain. Pour sauce over green beans. They take the place of noodles and it is very good.
This could be used on veggie day too. Just omit the beef.
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Denicet
New Member
| Joined: | 14 March 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 16 March 2011 02:55 am |
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Exact recipe for the candied pecans or almonds or walnuts
Vanilla Cinnamon Pecans
1 pound pecans
2 egg whites
2 Tbls. water
2 tsp. vanilla
1 1/2 cups Splenda
2 Tbls. cinnamon
1 1/2 tsp. salt
Pre-heat oven to 350 degrees. Beat eggs, water and vanilla until thick and foamy but not stiff. Stir in pecans until thoroughly coated with egg mixture. Mix dry ingredients thoroughly in large measuring cup. Pour over pecans and stir well. Pour the mixture into a 9x13 baking pan and bake for about 35-40 minutes stirring every 10 minutes or so. Tastes great warm or after they've cooled. Store in zip-loc bag. Makes your house smell good while cooking too
Buy the way, you can buy sugar free vanilla.
Last edited on 16 March 2011 11:00 pm by
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flexy633
Distinguished Member
| Joined: | 10 February 2011 |
| Location: | Illinois USA |
| Posts: | 151 |
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Posted: 23 March 2011 08:20 pm |
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Here's one I'm going to try on veggie day. A girl at work made it and said she and her husband really liked it.
STEWED TOMATO - ZUCCHINI
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 med. zucchini, cut in 1/4" pieces
2-3 c. fresh tomatoes, skinned, seeds removed & chopped
2-3 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
Saute onion, pepper and celery. Add zucchini, tomatoes, parsley, salt, pepper and garlic powder. Simmer 15-20 minutes. Stir occasionally.
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Crazydavy
Member
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Posted: 18 April 2011 03:12 pm |
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@ Lorriane_Uk --> Im making a pot of the Veggie Soup right now and it looks and smells great so far. Couldnt find the courgatte or the tomato passata and I didnt have an onion either. So I improvised and added some fresh mushrooms and a bottle of V8 Spicy instead.. Lol .
Last edited on 18 April 2011 03:15 pm by Crazydavy
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Lorriane_UK
Moderator
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Posted: 18 April 2011 03:41 pm |
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Sounds great dave.. hope you enjoy!!
By the way.... tomato passata is just a box of tomato juice and courgette is Zucchini. For future reference, mushrooms are not on the list of foods allowed for veggie day... I have no idea why as they are very good for you and very low in calories. But don't worry now that you have added them to your soup. I know of others that use them on veggie day and it hasn't affected their loss. I just thought I'd point it out in case you didn't know and to make it clear to others on veggie day.
I love mushrooms and use them when the menu states a bowl of mixed veg as ANY veg is allowed then accept for potatoes or corn. On that day I stir fry lots of veggies including mushrooms and beanshoots in a little water with a splash of worcester sauce.... it really is yummy!!  Last edited on 18 April 2011 04:23 pm by Lorriane_UK
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febdoll
New Member
| Joined: | 24 April 2011 |
| Location: | |
| Posts: | 72 |
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Posted: 3 May 2011 01:32 pm |
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Refried beans, without the refry.A delicious option for your pinto beans on veggie day.Ingredients 1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons salt 1 3/4 teaspoons fresh ground black pepper 1/8 teaspoon ground cumin, optional 9 cups water Directions
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Other interesting variations on this page.. http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspxI started my cycle a day late so today is my veggie day. I'm gonna use this for 2 meals it's so yummy. Maybe I'll add some salsa
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Lorriane_UK
Moderator
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Posted: 5 May 2011 03:19 pm |
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Found this recipe some time ago but not had a chance to try it yet.
Home made baked beans in tomato sauce
SERVES 6–8. Peel the tomatoes if you wish by dipping them first into boiling water, then into iced water. They will peel easily. But the beans taste good with the skins used as it gives the finished dish greater depth of flavour. If they are chopped up well you’ll hardly notice the skins. To make a creamier sauce try adding a little parmesan cheese.
500g haricot beans, soaked in cold water overnight, then drained
2 red onions, finely chopped
Olive oil (or fry light) for cooking onions
12 ripe tomatoes, chopped
4 level teaspoons unrefined sugar (use sugar substitute)
200ml passata (strained uncooked tomatoes)
Salt and pepper to taste
Step 1: Cook the beans in a pan with just enough hot water to cover them. Bring to the boil, then simmer for 20 minutes. Drain well.
Step 2: In a separate saucepan, fry the onions gently in the oil until just tender, then place in an ovenproof lidded casserole.
Step 3: Stir in the chopped tomatoes, sugar, passata and beans. Season with salt and pepper.
Step 4: Preheat the oven to 165°C/gas mark 3.
Step 5: Stir well, cover the casserole and place in the oven for 30 minutes. Stir, then cook for another 30 minutes. Check that the beans are tender; if not, cook them for a further 15 minutes.
Step 6: These taste better if they are allowed to cool slightly before serving. Cool completely before storing.
Step 7: They taste good with some ground white pepper sprinkled on the top.
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NUBBINS
New Member
| Joined: | 28 June 2011 |
| Location: | |
| Posts: | 26 |
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Posted: 5 July 2011 09:18 pm |
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Discovered a GREAT EASY NEW RECIPE!!! On the meat-based version I printed out it said I could combine eggs & oatmeal on day 2... the following is what I tried...
1 PACKET OF OATMEAL with 3 EGG WHITES. I fried it like a pancake; makes 4 medium size. AMAZINGLY WONDERFUL! If you want the yolks and you like them uncooked, use them as a topping.
If this combo shows as an option in your menu, you might find it worth a try
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Lorriane_UK
Moderator
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Posted: 6 July 2011 07:14 pm |
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A really tasty Beef Casserole.... For beef slices and mixed veg combo on your menu
(Leave out the mushrooms and you could also use this recipe for beef and red & green vegetable combo)
I had some left over quick tomato soup I made for fruit day yesterday, which I had blended just enough to make it mushy but not liquidised as it comes out thicker that way (I always add lots of onions and mixed peppers to the soup when I make it).
First, I browned off some cubes of beef steak in a pan, then added diced onions, mixed peppers and the left over soup. Whilst it was simmering, I added chopped broccoli, cut green beans, petite pois peas, sliced carrots, mushrooms and 2 beef low fat stock cubes (I use oxos) in 1/2 pint water. Then added some garlic, pinch of mixed herbs and salt & pepper to taste. Then I popped it in the oven for a couple of hours on a low heat and it was sooooo tasty! Will definitely make it again... soon! 
Extra Quick Low Calorie Tomato Soup (Allowed on fruit day)
Ingredients
2 Medium Onions
1 teaspoon dried Garlic
Pinch dried mixed herbs
4 (400grm) Cans of Chopped Tomatoes
1 Pint of Stock (2 chicken oxo cubes)
Low Calorie Fat Spray/Olive Oil
Directions
1) Dice and fry onions until golden brown. (I also add diced mixed peppers and fry together with the onions but this is purely optional)
2) Pour in 4 cans of chopped tomatoes, bring to boil, then simmer for 5 minutes.
3) Pour in 1 pint of stock, garlic and herbs bring to boil, then simmer for 5 minutes.
4) Season with salt and pepper to taste.
5) Optional: Blend for a smooth texture.
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carlot
New Member
| Joined: | 15 July 2011 |
| Location: | |
| Posts: | 10 |
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Posted: 15 July 2011 12:19 pm |
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Jayelle wrote: Chili is always a great option on this day. Use the veggies you like. You don't need to follow this recipe exactly, just make it so you'll enjoy it.
Great Veggie Chili:
INGREDIENTS: 1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 tablespoon cumin
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 tablespoon garlic powder
DIRECTIONS: Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally. Jayelle Alternative for Mushrooms? Can we do that??
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