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NUBBINS
New Member
| Joined: | 28 June 2011 |
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| Posts: | 26 |
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Posted: 5 July 2011 10:18 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 08:14 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 |
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| Posts: | 10 |
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Posted: 15 July 2011 01:19 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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Lorriane_UK
Moderator
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Posted: 15 July 2011 02:20 pm |
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Mushrooms are NOT on the allowed list for veggie day BUT I and some others have always added them and it hasn't made a difference to my loss. Mushrooms are very low in calories and good for you so, personally, I don't see how a cup full in a chilli or soup would make any difference to your loss.
I wouldn't add the vegetable oil though, I use one cal spray oil and a tablespoon of water... works just as well. 
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Butterfly
Senior Member
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Posted: 15 September 2011 12:58 am |
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Oh my goodness! JUST saw there is another veggie chili right above!! I didn't even SEE that before I put mine together!! What are the odds? LOL! I just looked online for some ideas and came up with my version. Hmmmmmm....
My family (including all my kiddos---even the super picky one) love this!
Options you can serve with it (for THEM ): corn chips or nachos, shredded cheddar cheese, sour cream, jalapeno slices, crackers. My guys also love a piece of cornbread with honey butter for dessert! Yummy….ENJOY!!
End-of-the Garden VEGGIE DAY CHILI
Took me around 2 ½ hours total, but I also prepared my breakfast while making it. It’s worth it, because leftovers can be ***frozen in individual containers (or a size for a family meal) and you only have to make the mess ONE time! Will last for a LOT of veggie days…unless you have a BIG family. I used what cans of tomatoes I had, you can sub for the same amount of tomatoes, you just might have to adjust the seasonings a bit.
INGREDIENTS:
1 green bell pepper (chopped, bite-size)
2 red sweet Italian roasting peppers (or you can use any color bell peppers-chopped, bite-size)
2 regular size onions (or one sweet Vidalia-chopped, bite-size)
4 cloves minced garlic
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1 rounded cup – chopped zucchini (seeds scooped out)
1 rounded cup – chopped yellow squash (seeds scooped out)
1 rounded cup – chopped, white button mushrooms
2 cups whole mini carrots – then chop/mince them
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1 rounded cup - seeded, fresh, chopped tomatoes ( I used Romas)
4 T. chili powder
1 T. ground cumin
1 T. paprika
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2 Pomi 26.46 oz. aseptic boxes (or equivalent) diced tomatoes
1 can no-salt, diced tomatoes (14.5 oz.)
1 can Fire-Roasted, diced tomatoes (Muir Glen 14.5oz.)
1 can Diced tomatoes with Italian Herbs (Muir Glen 14.5 oz.)
1 cup low carb tomato catsup (I use reduced-sugar Heinz)
1 32 oz. organic, fat-free chicken broth (entire carton=20 calories, 1g. carb, 1g. protein)
½ tsp. cinnamon
1 T. oregano flakes
2 T. dried parsley
1 tsp. salt
½ tsp. season salt
1 ½ T. Stevia in the Raw (if you use another kind, or Splenda…may need to adjust)
12 cranks ground black pepper
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1 ½ 15 oz. cans pinto beans (drained and rinsed - I used the other half with my breakfast on veggie day)
1 15 oz. can white kidney beans (cannellini- drained and rinsed)
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1 15 oz. can black beans (drained and rinsed)
1 28 oz. can cut green beans (drained and chopped up smaller)
DIRECTIONS:
1. In a large stock pot, water sauté the peppers and onions over medium heat until the onions are soft and start to brown (To water sauté: start in a dry pot, wait for onions to caramelize. The pan will get “brown stuff” on the bottom of it, add small amounts of water so they don’t burn, allow the onions to caramelize again; continue until done…do not add too much water at a time…wait until pan is brown…water should sizzle when you add it, then stir veggies in brown stuff ) ADD - garlic to sauté when they are nearly done, sauté a minute or two longer.
2. Add chopped summer squashes, mushrooms, and carrots, cook ‘til tender.
3. Stir in fresh tomatoes, chili powder, cumin, and paprika, cook one minute.
4. Add canned tomatoes, catsup, chicken broth, and the rest of the spices, bring to a boil-stir often.
5. Ladle out or use a measuring cup and put some broth in a medium pan, add the pinto and kidney beans to this pan. Cook (stir often beans until soft and some are breaking. When done, mash well with a potato masher and stir. Stir mixture into chili. Reduce heat, simmer uncovered 30 min.-1 hour, stirring often. Chili will thicken as the tomatoes cook down.
6. Add black and green beans, heat through. Taste and add more salt if needed…or more chili powder if you like it REALLY spicy.
***Leftovers (and there will be some!) can be frozen in containers when cool. Re-stir before freezing and leave room at the top of containers for expansion.Last edited on 15 September 2011 01:02 am by Butterfly
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Lorriane_UK
Moderator
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Posted: 20 October 2011 11:39 pm |
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Chicken Deviled Eggs Recipe (Great for chicken and eggs combo)
Makes 6 Servings.
Ingredients:
6 hard-cooked eggs
1/2 cup cooked chicken, minced (measure before mincing)
1/4 cup fat free or very low fat mayonnaise
1 Tablespoon sweet pickle relish (Use Mt. Olive no sugar added)
2 Tablespoons minced sweet onion
1 Tablespoon minced parsley
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard powder
1/4 teaspoon salt (I use low sodium salt)
Dash of hot pepper sauce to taste
Paprika, for garnish
Serve with roasted red and yellow peppers with tomatoes.
Cut hard-cooked eggs lengthwise in half. Place yolks in a bowl and mash with a fork until crumbled. Add minced chicken, mayonnaise, sweet onion, sweet pickle relish, parsley, Dijon mustard, mustard powder, salt, and hot pepper sauce. Mix until evenly combined.
Fill egg whites with mounds of egg yolk mixture, mounding some over the white part as well as the yolk hole so each bite gets some of the filling. Sprinkle deviled eggs lightly with paprika. Decorate with slivers of roasted red & yellow peppers and tomatoes, along with fresh herb sprigs such as chives, baby basil leaves, dill, or parsley, if desired.
Cover and refrigerate until ready to serve. Best made a day in advance to let flavors meld.
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Lorriane_UK
Moderator
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Posted: 31 January 2012 05:11 pm |
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This is a real easy low fat curry sauce and takes less than half an hour to make.
Ingredients
1 x medium sized onion
2 x cloves of garlic
100ml (3.5 fl oz) of low/fat free stock (it can be vegetable, chicken, lamb or beef stock etc)
2 x tablespoon artificial sweetener
1 x 400g tin chopped tomatoes
2 x teaspoon chopped dried mint or or the equivalent of fresh mint.
2 x teaspoon ground coriander seeds
1 x teaspoon finely grated/chopped root ginger
100g (3.5 oz) fat free or very low fat natural yogurt, fromage frais or Quark
1 x tablespoon mild/hot/Tikka etc curry powder (more to taste if desired)
Recipe
1. Peel and chop the onion and garlic roughly. Put a little olive oil or Fry Lite in a pan, add the onion, garlic and root ginger to the pan and fry on a medium heat for a few
minutes until soft and browned.
2. Add the curry powder and herbs to the vegetables and mix, fry for a few more minutes to let the lovely flavours come out.
3. Then add the tinned tomatoes and the stock to the pan. Bring to simmering point and add the artificial sweetener.
4. Let the curry simmer for 10 more minutes.
5. Take off the heat and use a hand blender to blitz the curry, to your liking for a smooth lump free sauce, but its entirely up to you how you like it.
6. Bring back to the hob on a low heat, and add the yogurt, fromage frais or Quark to the curry to give it a creamy flavour/texture.
Now your curry sauce is ready, it makes quite a good amount so I normally freeze half as it freezes well.
You can leave it quite chunky if you like, but I have mine smooth and then add it to my chopped onions, mushrooms, peppers etc and my chopped meat, chicken, turkey fish etc like you would if you'd purchased it as a jar curry from the store.. but it's a lot better than one of those curry sauces! You can use more or less of the herbs/curry
powder to your liking.. the above is just a guide. Happy cooking.
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