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Stuffed Tomatoes
2 Large hothouse Tomatoes (cored and scoop out middles)
1 cup of cooked white and wild rice (or brown rice)
1 shallot thinly sliced
1 clove garlic, minced
1/4 tsp of extra virgin olive oil
Sautee shallot in olive oil and then add garlic. Remove from heat immediately or garlic will burn and become bitter.
Add rice and stir until well combined.
Add salt & pepper to taste.
Put Tomatoes into baking dish. Spoon rice mixture into tomatoes.
You can either put in a 350 degree oven for 20-30 minutes or in a 350 degree BBQ for 20-30 minutes. Just make sure you use a BBQ safe pan.
ENJOY!
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CELESTIAL_TAURA
8/20/06 6:44 P
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Low-Cal Pina Colada Drink
1 cup skim milk
1/2 teaspoon rum extract
1/2 cup pineapple chunks
1 vanilla instant breakfast drink mix
6 ice cubes
Combine first 4 ingredients in blender.
Process mixture on HIGH until frothy and smooth.
Add ice cubes until crushed.
Makes about 2 cups.
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CELESTIAL_TAURA
8/20/06 6:37 P
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Fat-Free Chocolate Mousse
1 box fat-free sugar-free instant chocolate pudding mix (or any flavor)
2 cups skim milk
1/2 cup fat-free cool whip
Prepare pudding with milk as directed on box.
Gently fold in Cool Whip.
(Can freeze also if you like)
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CELESTIAL_TAURA
8/20/06 6:35 P
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(Cauliflower Tastes Like) Loaded Baked Potato Dish
2 1/2 cups cooked cauliflower
1 cup low-fat sour cream
3/4 cup shredded cheddar cheese (full-fat works best)
3 green onions, finely chopped
3-6 slices cooked crumpled bacon (or turkey bacon)
Preheat oven to 350.
Chop or puree cooked cauliflower into very small pieces.
Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
Stir in the cauliflower.
Place in medium baking dish and sprinkle reamining cheese and bacon on top.
Bake for 20 minutes.
Sprinkle the remaining green onions on top just before serving.
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CELESTIAL_TAURA
8/20/06 5:41 P
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Easy Pineapple Cake
2 cups flour
2 cups sugar
2 teaspoons vanilla extract
2 eggs
20 oz. can crushed pineapple with juice
Set oven to 350 degrees.
Mix the flour, sugar, and baking soda.
Add the eggs, vanilla, and crushed pineapple with juice from can.
Blend all ingredients well.
Pour into 9x13" pan and bake for 25-35 minutes, or until a toothpick inserted into cake comes out clean.
Makes 24 servings. Each serving is 117 calories with 0.5 grams of fat.
*This is very good with your favorite Cool Whip on top if you wish.
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I think eating broccoli raw is the best. After my friend form portugal informed me she couldn't eat it raw there because it was 'not safe' i've felt spoiled and enjoy it more.
I would try the raw broccoli salad.:
1 head broccoli cut or broken into sm. flowerettes
1 red onion, sliced, diced or chopped
(meat eaters add-8 strips crisp bacon, drained & crushed, or veggie people add favorite deli style meat tofu product)
1 c. low-fat cheddar cheese shreads
1/4 c. Reduced fat Mayo
1/4 c. fat free sour cream
1-2tbsp. red wine vinegar or white vinegar (may need to add 1-2 tbsp sugar/sweetener product to reduce excess sourness)
Combine all ingredients and marinate in refrigerator 4 to 6 hours. Serves 6 to 8. Yum.
This has more than 5 ingredients, but most people have the mayo or sour cream generally. If you only have one you can just use it instead of both.
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CELESTIAL_TAURA
6/3/06 4:18 P
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What you'll need:
Fresh asparagus
Slices of cheese (any kind)
Large slices of turkey or ham or roast beef
Directions:
Blanch asparagus.
Grab 2-3 stalks and put a slice of cheese in between them.
Wrap the asparagus/cheese with a large slice of turkey or ham and toothpick it together.
Refrigerate.
I got this "recipe" from a gal I work with, I absolutely love them! These are SO easy! I never thought I'd like fresh asparagus but with the meat and cheese, it really adds a lot of flavor!
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Smoothie Sailing
Makes 4 (6-ounce) servings
Prep: 15 minutes
Freeze: bananas 2 hours ahead
Ingredients
1 medium banana
1 8-ounce can crushed pineapple (juice pack)
1 8-ounce carton vanilla yogurt
1 cup orange juice
Orange wedges, if you like
Directions
1. Remove peel from banana. Place banana on cutting board. Use the table knife to cut the banana into chunks. Wrap banana chunks in plastic wrap or place in a small plastic bag. Freeze banana chunks for at least 2 hours.
2. Use can opener to open the can of pineapple. Put the undrained pineapple, frozen banana chunks, yogurt, and orange juice into the blender container.
3. Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth. Turn off blender. Pour drink into 4 glasses. Use the rubber scraper to get all of the drink out of the blender. If you like, place an orange wedge on the edge of each glass for decoration. Makes 4 (6-ounce) servings.
Nutrition facts per serving:
calories: 144 total fat: 1g saturated fat: 1g
cholesterol: 3mg sodium: 34mg carbohydrate: 32g
fiber: 1g protein: 3g
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| Mmm that vanilla apple one sounds good!
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CELESTIAL_TAURA
6/3/06 1:47 P
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Vanilla Apple smoothie (from Hy-Vee.com)
4 - 1 cup servings
2 c. fat-free vanilla yogurt
1 Red Delicious apple, cored, peeled and diced
1/2 c. apple juice
1/2 c. cup ice cubes
1 tbsp Splenda™ sweetener
1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Serve immediately.
Daily nutritional values:
0% vitamin A
4% vitamin C
20% calcium
0% iron
Nutrition information per serving:
Calories: 140
Carbohydrate: 30 g
Cholesterol: 0 mg
Dietary Fiber: 0 g
Fat: 0 g
Protein: 6 g
Sodium: 85 mg
Sugar: 28 g
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CELESTIAL_TAURA
6/3/06 1:46 P
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Sugared Acorn Squash (from Hy-Vee.com)
3 small acorn squash, halved and seeded
1/4 c. packed brown sugar
1 tbsp honey
1 tbsp pancake syrup
1/2 tsp ground cinnamon
1. Place squash halves cut-side-down in a large microwave-safe pan. Cover with plastic wrap and microwave on HIGH for 14 minutes.
2. Meanwhile, in a medium bowl, stir together brown sugar, honey, pancake syrup and cinnamon.
3. Turn squash halves cut-side-up.
4. Divide brown sugar mixture evenly into squash halves. Microwave, uncovered, for 5 minutes.
5. Let cool 5-10 minutes before serving.
Daily nutritional values:
15% vitamin A
40% vitamin C
8% calcium
10% iron
Nutrition information per serving:
Calories: 140
Carbohydrate: 37 g
Cholesterol: 0 mg
Dietary Fiber: 3 g
Fat: 0 g
Protein: 2 g
Saturated Fat: 0 g
Sodium: 10 mg
Sugar: 18 g
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CELESTIAL_TAURA
6/3/06 1:45 P
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Strawberry Vanilla Delight (from Hy-Vee.com)
3 c. cold skim milk
2 packages (1.34 oz each) fat-free sugar-free instant vanilla pudding
1 tub (8 oz) lite whipped topping, thawed, divided
1 (9-inch) baked angel food cake, cut into 1-inch cubes, divided
1 bag (16 oz) frozen strawberries, thawed and quartered
1. Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
2. Place half the angel food cake cubes in large, clear serving bowl. Top with half the pudding mixture, half the strawberries and half the remaining whipped topping.
3. Repeat all layers.
4. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in the refrigerator.
Daily nutritional values:
0% vitamin A
8% vitamin C
10% calcium
2% iron
Nutrition information per serving:
Calories: 140
Carbohydrate: 28 g
Cholesterol: 0 mg
Dietary Fiber: 2 g
Fat: 0 g
Protein: 3 g
Saturated Fat: 0 g
Sodium: 440 mg
Sugar: 19 g
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CELESTIAL_TAURA
6/3/06 1:41 P
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Hawaiian Grilled Chicken (from Hy-Vee.com)
4 servings
1/2 c. pineapple juice
2 tbsp apricot preserves
1 tsp ground ginger
1 tsp ground mustard
1/2 tsp salt, optional
4 boneless, skinless chicken breasts
1. In a small bowl, whisk together juice, preserves, ginger, mustard and salt.
2. Pour mixture into a large reclosable bag. Place chicken breast into bag. Seal and gently turn bag to coat chicken evenly.
3. Refrigerate for 3 to 4 hours to marinate.
4. Remove chicken from bag and discard marinate.
5. Grill over medium heat for 5 minutes. Turn and grill an additional 5 minutes or until internal temperature reaches 160 degrees.
Daily nutritional values:
0% vitamin A
6% vitamin C
2% calcium
6% iron
Nutrition information per serving:
Calories: 150
Carbohydrate: 6 g
Cholesterol: 70 mg
Dietary Fiber: 0 g
Fat: 1.5 g
Protein: 27 g
Sodium: 220 mg
Sugar: 5 g
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CELESTIAL_TAURA
6/3/06 1:37 P
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BBQ Ham Macaroni Salad (from Hy-Vee.com)
6 servings
2 cups cold cooked elbow macaroni, rinsed and drained
1 c. frozen peas, thawed
1 c. (6 ounces) diced 97%-fat-free ham
1/2 c. fat-free mayonnaise
3 tbsp barbecue sauce
1 tsp dried parsley flakes
1. In a large bowl, combine macaroni, peas and ham.
2. In a small bowl, combine mayonnaise, barbecue sauce and parsley flakes.
3. Add mayonnaise mixture to macaroni mixture. Mix gently to combine.
4. Cover and refrigerate for at least 20 minutes. Gently stir again just before serving.
Nutrition information per serving:
Calories: 130
Carbohydrate: 22 g
Dietary Fiber: 2 g
Fat: 1 g
Protein: 8 g
Sodium: 498 mg
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CELESTIAL_TAURA
6/3/06 1:29 P
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Effortless Apple Crisp (from Hy-Vee)
2 tbsp crushed Nature Valley™ cinnamon crunchy granola bars
1 dash of apple pie spice
1 (4 oz) cinnamon applesauce cup
1 tbsp chopped walnuts, optional
1. Stir crushed granola bar and apple pie spice into applesauce cup. Let sit 2 to 3 minutes.
2. Top with walnuts if desired.
Daily nutritional values:
0% vitamin A
4% vitamin C
0% calcium
4% iron
Nutrition information per serving:
Calories: 130
Carbohydrate: 30 g
Cholesterol: 0 mg
Dietary Fiber: 2 g
Fat: 2 g
Protein: 1 g
Saturated Fat: 0 g
Sodium: 75 mg
Sugar: 3 g
Trans fats: 0 g
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I love seafood. Every recipie helps.
mm, thanks
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mmm. this sounds good.
thanks for sharing.
mama
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SKINNYMISSY
4/21/06 6:33 P
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Easy Onion Pie
1 cup shredded, reduced-fat cheese of choice (sharp cheddar, Swiss, etc.)
1/2 cup chopped sweet onion or green onion (white and part of green)
1/2 cup Reduced-Fat Bisquick
1 cup fat-free half-and-half or low-fat milk
2 large eggs
Mrs. Dash herb/spice blend of choice (optional)
Preheat oven to 400 degrees. Coat a 9-inch pie plate with canola cooking spray.
Sprinkle cheese and onion evenly in the pie plate.
Add Bisquick, half-and-half, and eggs to a medium bowl and whisk together until smooth. Pour gently over cheese mixture in pie plate.
Bake for 40 minutes or until knife inserted in center comes out clean. Cool for a few minutes before serving.
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Ohhh, that Salsa Chicken recipe looks so good, I am going to cook that this weekend.
Thanks!
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yummy, thanks for the asparagus recipe. I LOVE ASPARAGUS. I am going to give this to my newly married daughter who loves asparagus also. Have a nice weekend.
Thanks again for sharing.
mama
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I'm all over this cauliflower recipe...sounds yummy!
Here's one of my absolute fav's...it's so full of flavour
1 tbsp olive oil (or less)
about a cup of chopped asparagus (2"pieces)
sliced mushrooms, about 4-5
Clubhouse garlic plus seasoning
Salt and pepper to taste
Heat the oil in the pan, add asparagus and mushroom reducing heat to med-high. Cover so the veggies can steam a little. Cook 3-4 minutes. Add Clubhouse seasoning and cover for another 1-2 minutes. Add salt and pepper to taste.
You are looking at ONLY 130 cals for this generous portion if you use light olive oil like I do.
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Here is one i absolutely love!!! But it has 7 ing.
Oven Roasted Cauliflower
5 to 6 cups of cauliflower florets
1/4 cup extra virgin olive oil
1 tbl. sliced garlic
2 tbl. lemon juice
1 tsp. salt
1/2 tsp. pepper
2 tbl. grated parmesan cheese
preheat oven to 500 degrees
place the cauliflower florets in a large saute pan or a roasting pan. drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. place saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. remove from the oven and sprinkle with the prarmesn.
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Thanks for all the great recipes they all sound wonderful. I will have to try them all if not most of them. Thanks for posting.
Deb
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CELESTIAL_TAURA
4/15/06 6:00 P
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Mexican-style Chocolate Bananas
1/3 c bittersweet chocolate chips
1/4 tsp ground cinnamon
2 med bananas, each cut into 8 pieces
1. Heat chocolate in skillet over low heat until melted, about 2 minutes. Add cinnamon and stir to combine.
2. Coat end of each banana piece with chocolate mixture. Place on plate, chocolate end up. Repeat with remaining pieces, coating pointed ends of the 4 "tips." Serve or place in refrigerator until chocolate hardens, about 15 minutes.
Makes Four 4-Piece Servings
Per Serving: 120 cal, 1 g pro, 23 g carb, 5 g fat, 2.5 g sat fat, 0 mg chol, 2 g fiber, 0 mg sodium
Prep Time: 10 minutes
Cooking Time: 2 minutes
Chilling Time: 15 minutes
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I made the soy Scalloped Potatoes today and they were quite tasty--and I think it makes more than 6 servings. I used a 9x13 cake pan.
They were a bit dry, though. It may not have been the recipe's fault as I couldn't get it into the oven in a timely manner (other things cooking for family) so it sat for 30+ minutes and may have absorbed more of the liquid than it would have otherwise. And the oven was probably too hot from the previous foods. I will make these again--without these unintended variations!
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BECKY00418
3/30/06 10:03 P
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Stacey -
MMMMMMMMMMMMMMMMMM --- I love salmon!!! I'm going to try your recipes, and I've bookmarked your website. I'll be checking it out! Thanks!
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TXSUPERWOMAN
3/30/06 9:41 P
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| DAWEEZER, I tried Yummy Brownies receipe and it was GOOD!!! TSGOURMET, I will try the salmon receipe. That sounds tasty.
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I just bought a cookbook entitled "The vegetarian 5-Ingredient Gourmet." I'm not a vegetarian but I wanted to incorporate more vegetarian type dishes into my diet. I wanted to make this dish today but my grocery store had NO silken tofu!
Soy Scalloped Potatoes
Here's a deceptively rich-tasting version of scalloped potatoes. It gives you the benefits of soy, minus the bother of making a flour-thickened white sauce.
6 large potatoes, pref. red-skinned or Yukon
2 Tbs nonhydrogenated margarine
2 onions, quartered and thinly sliced
One 12.3-oz. pkg. silken tofu
1/2 cup 1% milk (or soymilk)
(Salt to taste, if desired)
Bake or microwave potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4-inch thick. Preheat oven to 375 Deg. F.
Heat the margarine in a medium skillet. Add the onions and saute over medium heat until soft and golden.
Puree the tofu in a food processor until smooth, and drizzle in the milk while the blade is still running.
Combine the potato slices, onions and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don't worry if the potato slices break apart). Season with salt, if desired.
Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes and serve.
Servings: 6
Calories: 227. Total fat 6g. protein 6g. Carbs 38g. cholesterol 1mg. sodium 68 mg.
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1 Minute Salmon Recipe- Out of this World!!
1 pound salmon filet
3 Tablespoons Deluxe Honey Mustard (Time Savor Gourmet of course :) )
1/3 C Chopped Pecans
Spray a glass baking dish with non-stick spray. Place salmon on the dish. Coat Salmon with Deluxe Honey Mustard. Sprinkle pecans over honey mustard.
Bake at 350 degrees for 15-20 minutes, depending on the thickness of the filet. It should be opaque and flaky when done.
What happens is this- the honey mustard carmelizes over the fish, keeping it juicy and the nuts toast just enough to bring out the essential oils and add some texture.
This is REALLY easy and it tastes great! Serve with a quick spinach salad and a glass of wine :)
Stacey
Time Savor Gourmet
www.timesavorgourmet.com
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RE: What to do with Broccoli
Have you ever tried Grilling it? It's really fabulous- first, cut a whole head in half, lengthwise. Then, quickly dip in boiling water to partially cook it. Next, put a little roasted garlic oil (TSG has a great one), salt and pepper in a big bowl with a lid, throw in the broccoli and toss it to coat.
Put, cut side down on a gas grill for 8-10 minutes, just until the tips get brown. It's nutty & fabulous! Just be careful not to overcook it.
Stacey
Time Savor Gourmet
www.timesavorgourmet.com
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Hi Ladies!
I was intrigued by this link as quick and easy recipes are literally "my business!" If you have a chance and would like some really easy, and tasty recipe ideas, please check out my website- www.timesavorgourmet.com
I'd love to get your feedback :)
Stacey
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