oops, looks like someone already sugested slow cooker meals to you, i guess i should read before i type (lol)
i knew it was a good idea!
LISALOWE1 6/28/07 5:52 P
eat more slow cooker type meals, any food can be eaten and shared between a dieter and non dieters. the non dieters can eat a little larger portion, it's the only diffrence. since i started dieting i have never eaten seperate diet food i eat exactly the same thing my family eats i just eat a little less and skip the desserts and other high fat things like regular salad dressing and extra sour cream or buter. i just pay a little more attention to what i eat and how much, you can do it too. another thing that i love is chili this has turned out to be the best weight loss food in the world because i can top a 1/2 cup chili wih 1 and 1/2 cups raw chopped veggies and be completely satified for a very samll amount of calories.
good luck.
SALLYANN_18 6/28/07 12:24 P
I love to cook, it's probably the way I like to show love most for my family and it makes me feel sad when people are intimidated by it.
I read a lot of cookbooks, but my best advice is combine the foods you love and see if you like it. For instance, put your favorite veggies in a pan with a little spray oil, add some chicken and a few spices make some rice and you are set with a healthy meal. good luck
AMDELEW 6/27/07 8:33 P
Thanks for those great receipes! i'm sure that they will love the barb b que!
SALLY~LOU 6/27/07 6:10 P
I hadn’t visited this site in quite awhile and today I was poking around and found your request. I felt bad that you only had one reply so I thought I would send a few of our standbys. I oftentimes serve a baked potato with a meal (using a calorie free spray on mine) so that should help keep your meat and tater lovers happy!
SLOW-COOKER ROASTED CHICKEN
A slow cooker is a great way to cook a whole chicken to tender perfection. No liquid is added to the cooker, and no tending is required—a boon to busy cooks. For best results, remove as much skin and fat from the chicken as possible prior to cooking. Although the chicken won’t be browned, I’ve added a spice rub for some color.
1 (4-pound) chicken 1 teaspoon paprika ½ teaspoon dried thyme leaves ½ teaspoon dried basil ½ teaspoon Beau Monde seasoning ½ teaspoon seasoned salt ½ teaspoon garlic powder ½ teaspoon freshly ground pepper 1 tablespoon olive oil
1. Remove the giblets from the chicken. Remove as much fat and skin as possible. Rinse and drain the chicken; pat dry inside and out with paper towels. Mix all the seasonings with the olive oil to make a paste. Spread a little of the seasoning paste inside the cavity. Place the chicken, breast side up, in a 3 ½ or 4-quart electric slow cooker. Spread the remaining seasoning over the top of the chicken.
2. Cover and cook on the high heat setting 3 to 3 ½ hours (6 ½ to 7 ½ hours on low), or until the chicken is cooked through and the juices run clear. Cut into pieces and serve immediately. Or cool slightly; remove the chicken from the bones, and use in pastas, salads, or casseroles. If not using the boned chicken immediately, refrigerate and use within a day or two. Reserve the juices in the bottom of the slow cooker, if desired: chill and remove the fat, then use in making soup, sauces, etc.
Recipe just as it appears in The Best Slow Cooker Cookbook Ever by Natalie Haughton.
LOW-FAT SLOW-COOKER BARBECUE
1 lb. extra-lean ground beef 2 cups celery, chopped fine 1 cup onions, chopped 2 Tbsp. red wine vinegar 1 Tbsp. honey 3 Tbsp. Worcestershire sauce 1 tsp. salt 1 tsp. yellow prepared mustard 1 cup ketchup 2 cups water
1. Brown ground beef, celery, and onions. 2. Combine all ingredients in slow cooker. 3. Cover and cook on high for 4 hours. 4. Serve over whatever you like.
~~FAVORITE TURKEY MEATLOAF~~
1 egg (75 calories) 3 Tablespoons ketchup (45 c) 1 Tablespoon Worcestershire sauce (15 c) 1 Teaspoon Spicy Brown Mustard (5 c)
½ cup oatmeal (150 c) ½ cup chopped green pepper (13 c) ½ cup finely chopped onion (30 c) ½ cup finely chopped carrot (24 c) 3 garlic cloves, minced (12 c) ¼ Teaspoon Beau Monde seasoning (or celery salt) ¼ Teaspoon dried marjoram ¼ Teaspoon rubbed sage ¼ Teaspoon black pepper
1 package (19.2 oz.) Honeysuckle White Ground Turkey 93% lean (768 c)
In a large bowl, combine the egg, ketchup, Worcestershire sauce and mustard. Stir in the oatmeal, green pepper, onion, carrots, garlic and spices. Crumble turkey over mixture and mix well.
Pat into a loaf pan coated with nonstick cooking spray. Bake uncovered at 375 degrees F for 45 minutes or until a meat thermometer reads 165 degrees F. (I’ve never cooked it this way, only in the silicone as listed below.)
Personal Preferences:
4 silicone mini loaves @ 375 degrees F for 35 minutes 12 silicone baking cups @ 350 degrees F for 25 minutes
Entire recipe is approximately 1137 calories. Divided into 12 silicone baking cups = 95 calories each Divided into 4 silicone mini loaves = 285 calories each
Easy Marinated Chicken
Use your favorite Italian-style salad dressing for a simple but good marinade. I use one of the fat free Italians.
1. Poke holes in the chicken on both sides with a fork or sharp knife to let the dressing really soak in.
2. Place chicken breasts in a gallon sealable plastic bag. Pour salad dressing over chicken, seal bag and shake to coat.
3. Place chicken in the refrigerator to marinate. The longer you marinate, the more flavorful your chicken. I usually marinate overnight.
4. Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish. Cover with foil and bake at 375 degrees F for 30 minutes, uncover and bake an additional 15 minutes.
Note: This recipe is easy to adjust if you want to cook less. It makes a wonderfully tender and moist chicken, albeit pale in color. The leftovers are wonderful in salads or a sandwich. Often I will cut leftovers into chunks and freeze in sandwich bags to quickly thaw for salads. I’ve heard of someone adding whole or halved mushrooms to the marinade and chicken and they’re reported to “explode with flavor in your mouth!” I want to try this but forgot to buy the mushrooms!
½ Cup water ½ Cup uncooked instant rice 2 tsp. butter, cut up ¾ tsp. chicken bouillon 1/8 tsp. pepper 2 cups (lb. bag prepared) fresh broccoli florets
In a 3-cup microwave-safe bowl, combine the water, rice, butter, bouillon and pepper. Top with broccoli florets. Cover and microwave on high for 2-1/2 to 3 minutes. Stir before serving.
Yield: 2 huge servings. 143 calories each.
Variation: I sometimes use a lb. bag mixed broccoli and cauliflower.
I hope these help I know they are helping me!
LOLA926 6/17/07 2:56 P
http://www.recipezaar.com/
I love this site, and it allows you to save recipes! You can search under many different categories.
AMDELEW 6/17/07 11:05 A
ok guys, i need some help. i'm not a big cook, i dont have alot of money to spend or a lot of time. i'm trying to make healthier meals. any suggestions out there? i have a hubby & 2 kids who are meat & potato lovers, so short of making two separate meals,i need something we all can enjoy. Am i only dreaming? or is this a possible task??? thanks in advance for your help!!
