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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
9/3/07 2:58 P

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You welcome Lori :) did you try any of them or not yet?

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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
9/3/07 2:57 P

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You welcome NEWSTEPH did you try any of them?

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NEWSTEPH Posts: 250
8/17/07 1:50 P

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Thanks for the recipes. You have really done your research emoticon

*´¨)
¸.·´¸.·*´¨) ¸.·*¨)
(¸.·Stephanie*´¨)
(¸.·´ (¸.·*


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OMKAREEM0604's Photo OMKAREEM0604 Posts: 25
8/17/07 10:17 A

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Thanks for all of the great healthy recipes. I can't wait to try some, as they all sound very good.

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Lori

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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:46 P

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DESSERTS

APPLE MERINGUE (serves 4)
INGREDIENTS: 1 lb. of dessert apples, ¼ teaspoon ground cinnamon, 2 eggs, separated, liquid sweetener.
METHOD: Peel, core and chop the apples and cook them gently with the cinnamon and 1 tablespoonful water until soft and pulpy. Beat in the egg yolks. Spoon into 4 small ovenproof dishes. Whisk egg whites until stiff. Stir in artificial liquid sweetener to taste. Pile the egg white onto the apple, bringing it down to touch the dishes all around. Cook the apple meringues in a moderate oven, 3500F, for 15 minutes or until golden.


TURKISH DELIGHT
INGREDIENTS: 2 sugar-free jellies, lemon and orange, Canderel/sweetener
METHOD: Make up jellies according to packet, but using slightly less water, and pour each jelly in a separate ice-cube tray, orange in one container, lemon in the other. Leave to set in the fridge. Remove carefully so you have ‘jelly squares’. Place on a plate and dust with sugar substitute. Some slimmers have used an existing Turkish Delight box, placing the jelly side by side in different colours.


SLIMMERS’ TRIFLE (Family dessert)
INGREDIENTS: 2 sugar-free jellies, 2 colours, 4 fruits, for example, apple, orange, grapes (seedless) strawberries. Any fruit can be used, except bananas. 1 packet of sugar-free Angel Delight, 1 packet Birds’ sugar-free Dream Topping. Double cream for decoration with some fresh fruit, such as tangerines. Semi-skimmed milk.
METHOD: Make up one jelly. Place in large clear glass dish. Wash and chop fruit. Place on top of jelly. Save a little fruit for decoration. Leave to set. Make up second jelly. When nearly set, pour over the fruit in glass dish. Leave to set. Make up Angel Delight as directed on packet. Pour over second jelly, completely covering it. Make up Dream Topping. Pour on top of Angel Delight. Whip double cream. Decorate top of trifle with the cream and the remainder of the fruit. Serve chilled.



Edited by: SWEETORANGE at: 8/16/2007 (18:46)
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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:46 P

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TROUT WITH BACON OR TURKEY RASHERS (Serves 4)
INGREDIENTS: 4 trout, cleaned and filleted, 1 sliced lemon, 4 sprigs parsley, 8 rashers streaky bacon or turkey rashers, de-rinded and stretched with a knife, rosemary, lemon slices to garnish.
METHOD: Arrange the fillets in pairs. Sandwich each with lemon slices and a parsley sprig. Season. Wrap each pair in two slices of bacon or turkey rashers. Grill or barbecue for 10-12 minutes until cooked. Garnish and serve with salad or vegetables.

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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:45 P

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CHICKEN AND MUSHROOM CASSEROLE (Serves 1)
INGREDIENTS: Chicken breast, boned, skinned and diced. 2-3 oz button mushrooms (wiped, not peeled), ¼ pint chicken stock, 1 teaspoonful of soy sauce, 1 teaspoonful of vegetables oil, herbs, peppers to taste, Lo-salt, pepper.
METHOD: Heat half the oil in non-stick pan. Seal and brown chicken, frying it and stirring well. Remove chicken and stir-fry mushrooms in remaining oil. Combine the stock, soy sauce, salt and pepper, herbs, peppers, etc. Pour over the chicken. Bring to boil and simmer for 15 minutes until tender.
The chicken can be changed for 4 oz of any meat, such as lamb or beef. Serve with vegetables or salad.




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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:45 P

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SAUSAGE, "PRETEND MASH", ‘FRIED ONIONS’, VEGETABLES AND THICK GRAVY
(Serves 1)
METHOD: Grill two 90% meat sausages. Cook a portion of cauliflower, mash with butter, make into rounds with a little cheese on top if liked, shape into potato. Fry shredded white cabbage gently in a little butter allowance or soya sauce and add a dash of onion salt. Cook any of the permitted vegetables on the diet. For the gravy: mix a tablespoon of fine bran with meat juices on a low heat; keep stirring while slowly adding a stock cube in ½ pint of vegetable water; stir and simmer until thickened.




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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:43 P

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Tropical Surprise

Ingredients:

1 can chunky pineapple
1 can of Mandarin orange slices
11/2 cups of red seedless grapes
1/2 cup of flaked coconut
1/2 cup of chopped walnuts
1 (8 oz.) container of low-fat vanilla yogurt



Preparation:

Drain pineapple and Mandarin oranges. Combine pineapple, oranges, grapes, coconut, and nuts. Mix in yogurt. Chill. Makes 8 servings.






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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:43 P

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Rich Chocolate "Mousse"

Ingredients:

11/2 cup semi-sweet chocolate chips
1 package silken tofu (soft for a creamy texture, firm for a richer texture)
1 tablespoon honey
light whipped cream (optional)



Preparation:

Melt the chocolate chips in a double boiler* stirring constantly (or microwave chips for ten seconds at a time, stirring in between each time) until chips are just melted. Put the melted chocolate, tofu, and honey into a blender and blend until totally smooth (about 2 minutes). Spoon the mixture evenly into 8 small glasses or bowls and refrigerate for at least 2 hours before serving. Top with a little bit of whipped cream if desired. Makes 8 servings.



*To make a double boiler, bring a cup of water to a boil in a pot. Put a metal bowl on top (choose a bowl that is big enough to sit on top of the pot without falling in), and put the chips in the bowl. The steam from the boiling water will be gently heat and melt the chips.



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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:42 P

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Veggie Omelet

Ingredients:

1/2 small onion, diced
1/2 small bell pepper, diced
1/4 cup mushrooms, sliced
1/4 fresh spinach and/or broccoli florets
2 eggs (beaten) or 1/2 cup egg whites or 1/2 cup of egg substitute
1 ounce reduced fat cheese
2 teaspoons olive or canola oil
salt and pepper



Preparation:

Heat the oil in a pan over medium heat, then add the onions and bell pepper and sauté until soft (about 3-5 minutes). Add in the mushrooms, spinach/broccoli, and cheese and sauté a few minutes more (until hot but not wilted). Add eggs and cook until the omelet is set and not runny. Makes 1 serving.



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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:42 P

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Chicken Stir-Fry

Ingredients:

6 skinless, boneless chicken breasts, cut into bite-sized pieces
2 large onions, chopped
2 large bell peppers, diced
1 cup broccoli florets
1 carrot, sliced into thin half-moons
2 cloves garlic, minced
salt and pepper
1 tablespoon canola oil
3 cups cooked brown rice



Preparation:

Cook rice according to box directions. While rice is cooking, heat the oil in a large skillet and fry the chicken; when cooked through, set chicken aside. Fry garlic, onions, and bell pepper for about 5 minutes, then add the carrots and broccoli and sauté a few minutes more (until the broccoli is hot but not wilted). Add chicken back to the skillet, season with salt and pepper to taste. Serve 1/2 cup of warm brown rice topped with the chicken mixture. Makes 6 servings.





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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:42 P

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American Chop Suey

Ingredients:

1 pound of lean ground beef or ground turkey
1 box of whole-wheat elbow macaroni (or other small shape)
1 (32 oz.) jar of meatless spaghetti sauce
1/2 cup parmesan cheese



Preparation:

Boil elbow macaroni according to box directions. Cook ground beef until lightly brown; carefully drain fat, then add spaghetti sauce to meat. Place elbows in a casserole dish. Pour sauce with meat over macaroni and mix. Top with parmesan cheese. Bake at 350° for 30 minutes. Makes 8 servings.



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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:42 P

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Tomato and Mozzarella Pockets

Ingredients:

2 whole wheat or soy pita bread rounds, cut in half to make 4 pockets
4 ripe tomatoes, sliced
4 tablespoons of olive oil
4 (1 oz.) pieces of part-skim mozzarella cheese
1 garlic clove, minced
1 cup of fresh basil leaves
salt and pepper



Preparation:

Warm up the pita pockets. Place tomato, mozzarella, garlic, and basil in a bowl, sprinkle with salt and pepper to taste and drizzle with olive oil. Place all ingredients in warmed pita pockets. Makes 4 servings.



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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:42 P

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Tuna Melt

Ingredients:

1 (6 oz.) can tuna in water, drained and flaked
2 whole wheat English muffins, split and toasted
1/3 cup light canola mayonnaise
2 tomatoes
11/2 tablespoons sweet pickle relish
4 slices reduced-fat cheddar cheese
1/2 tablespoon mustard
2 teaspoons Tabasco sauce



Preparation:

In a medium bowl combine tuna, mayonnaise, sweet pickle relish, onion, mustard, and Tabasco. Mix well. Spread 1/4 of the tuna mixture on each muffin half. Top with 2 tomato slices and a slice of cheddar. Broil 4 to 5 minutes or until cheese melts. Makes 4 servings.



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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:41 P

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Easy Hummus

Ingredients:

2 cups cooked chickpeas (or 1 can, drained and rinsed)
2/3 cup water
3 tablespoons tahini
1 large clove garlic
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons lemon juice



Preparation:

Place all ingredients in blender. Blend until creamy. Serve with whole grain crackers, whole grain bread, or whole wheat pita wedges. Makes about 8 servings.



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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:41 P

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Party Penne Salad

Ingredients:

11/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
11/2 pounds whole wheat penne or rigatoni pasta
5 tablespoons white wine vinegar
1 tablespoon plus 1/3 cup olive oil
2 tablespoons reduced-sodium soy sauce
1/2 cup sliced green onions
1 (6 oz.) package baby spinach
1 (16 ounce) can white beans
1 cup (41/2 oz.) salted roasted cashews, coarsely chopped



Preparation:

Cook asparagus in large pot in boiling salted water until tender, about three minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon olive oil. Cool.



Blend 1/2 cup oil, green onions, vinegar, and soy sauce in blender until smooth (about 2 minutes). Pour dressing over pasta. Add asparagus, spinach, beans, and cashews; toss to coat. Season with salt and pepper. Makes 12 servings.


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SWEETORANGE's Photo SWEETORANGE Posts: 1,515
8/16/07 6:41 P

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20-Minute Vegetarian Chili

Ingredients:

1 large green or red bell pepper, seeded and chopped
1 medium zucchini or yellow squash, diced
11/2 cups (about 4 oz.) fresh mushrooms, chopped
1 tablespoon olive oil
1 (14-16 ounce) package firm tofu, cubed
3 cloves garlic, minced
1 large onion, chopped
1 (14 oz.) can diced seasoned tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1/2 cup canned or frozen corn
1 cup reduced-fat cheddar cheese
1 envelope reduced-sodium chili seasoning



Preparation:

Heat oil over medium heat in a large pot. Add garlic and onion; sauté for a minute or two, then add peppers, mushrooms, zucchini, and tofu. Sauté for a few more minutes, then add tomatoes, beans, corn, and seasoning. Stir until combined, lower heat, and simmer for 15 minutes. Top with cheese. Makes 4 servings.





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