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ANNIEBEEGOODE's Photo ANNIEBEEGOODE SparkPoints: (0)
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9/12/07 2:07 P

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I eat these muffins almost every day. They are super fiber-ific and are great when blueberries are delicious and sweet! If you are doing Weight Watchers, they are only one point each.

INGREDIENTS

* 1 1/2 cups oat bran (on the aisle near the oatmeal)
* 1 cup 1% milk
* 3/4 cup all-purpose flour
*1/4 cup wheat flour
* 1/4 cup packed brown sugar
* 1 teaspoon baking soda
* 2 egg whites
* 1/2 apple, grated
* 1 cup fresh blueberries (or more!)
* dash of vanilla and dash of cinnamon

DIRECTIONS

1. In a small bowl, combine oat bran and milk. Set aside to soak for 10 minutes.
2. Preheat oven to 350 degrees. Lightly grease muffin pan, or use paper liners.
3. In a large bowl, mix together flour, brown sugar, vanilla, cinnamon and baking soda. Stir in bran mixture, egg whites and grated apple. Gently fold in blueberries. Divide batter into somewhere around 10 muffin cups.
4. Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
5. Enjoy!


adapted from:
http://allrecipes.com/Recipe/Low-Fat-App
le-Bran-Muffins/Deta il.aspx

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UASHANNON's Photo UASHANNON Posts: 98
9/12/07 2:03 P

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I made 2 of these last night for my husband and me for suppah. It was really, really delicious and pretty filling. Not going to lie that I tossed a tablespoon of butter when sauteeing the onion and green pepper, and I also left them on a little longer so they got browned and just oh-so delicious. But high five to me for only using ONE pat of butter versus like, five. Also - on the cheese, I grated up a hunk of 2% Kraft Sharp Cheddar.

Stuffed Portabella Mushroom Cap w/Cheddar Cheese
**I got the recipe off of sparkrecipes and easily doubled it for 2. "Submitted by LIZBETHMSR"

1 large portabella cap/serving
1 small onion diced
1/2 cup chopped green pepper
1 oz. grated 50% light cheddar cheese

Preheat oven to 350

Gently clean off any dirt from the portabella mushroom cap. Pull the stem out of the center and chop up the stem - set aside

Chop 1 small onion and enough pepper to make 1/2 cup, add to the mushroom stem.

Spray a frypan with a little olive oil and sautee all the veggies EXCEPT the mushroom cap, until tender crisp. Drain any excess juices.

Place the mushroom cap on a foil lined baking sheet and top with the sauteed veggies.

Sprinkle the grated cheese on top and bake in the 350 oven for 10 - 15 minutes or until the mushroom cap is tender and the cheese is melted and bubbly.

Season to taste. (Hubby used hot sauce, I used a little garlic salt.)


CMIGHTYM's Photo CMIGHTYM Posts: 348
9/10/07 10:06 P

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m8888 - try some quinoa. it's the shiznit, and it's very filling.

another brown rice thing i make often and just ate for dinner tonight:

1 cup brown rice
.5 cup nonfat refried beans
.25 cup shredded pepperjack or cheddar
.5 cup chopped tomatoes
.5 cup chopped pepper
cilantro & green onion garnish
a couple tablespoons of guacamole if you'd like

nuke the rice, beans, and cheese. toss the rest of the stuff on top. voila! instant burrito bowl full of fiber and flavor! salsa's tasty and has fewer calories than the guacamole, but i think it makes the goop too wet...

"That's why we call it a struggle/ You're supposed to sweat"


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ANNIEBEEGOODE's Photo ANNIEBEEGOODE SparkPoints: (0)
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Posts: 55
9/10/07 9:39 P

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thanks for posting the recipe.
i will certainly give the skinny chimichangas a try. we love anything spicy in my house.
i find that the spice can make up for a lack of fat in lots of recipes...

 current weight: 128.8 
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SPRINGBOUND's Photo SPRINGBOUND Posts: 891
9/10/07 1:17 P

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that sounds yummy! I think I might even have all the ingredients except the sausage. Thanks for posting it.

The only thing I've really cooked that is new to me was the skinny chimichanga recipe from WW Takeout Tonight which can be found here:

http://erinlovesmarc.blogspot.com/2007/0
5/skinny-chimichangas.html

I added more veggies, used smaller tortillas because that's what I had, and had a fair amount of leftover filling which was quite yummy over some spaghetti squash the next day for lunch.

**Kelly**
upstate NY
ANNIEBEEGOODE's Photo ANNIEBEEGOODE SparkPoints: (0)
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Posts: 55
9/9/07 11:30 A

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i made this crock pot chicken and sausage jambalaya this week that was so good and so easy. i even cheated to save time and bought the green peppers, onions and celery already chopped in one container. if you use brown rice, it would be even better for you (but my cajun sweetie wanted the white rice really badly.)

i left out the shrimp and used turkey sausage instead of pork sausage.

http://allrecipes.com/Recipe/Colleens-Sl
ow-Cooker-Jambalaya/Detail.aspx

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M8888888 Posts: 4
9/4/07 2:17 A

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I'm bumping an old thread to say that the Greek recipe sounds really good, CmightyM! I've been looking for something to do with brown rice, and the boyfriend only likes rice if it has a sauce, so this could be perfect! (I bet he'd REALLY like the Vietnamese soup, too, but I'm not into spicy foods at all!)
I guess I should share a recipe, too?? Uhh... I wrote about this on glitter last week, but I made this bulgur salad that was pretty yummy. I've never had bulgur before, but it was tasty- very nutty. My recipe isn't as precise as yours, because I just threw stuff in! I just sauteed some squash and eggplant, onions, and garlic (but you can use whatever veggies you've got), and mixed it with some cold bulgur (ah! I do know I had 3/4 cup of bulgur!) and white wine vinegar (but the recipe called for red wine vinegar, I just didn't have it!). Oh, and roasted pine nuts on top, which were a nice touch. Surprisingly good. It looks really healthy and disgusting, but it was good! I also bought some quinoa to try, but I haven't got around to it yet... I'm not sure what I'm going to do with it, since I've never had quinoa either.

Does anyone else want to share any good recipes?

THUNDERGIRL Posts: 307
4/10/07 11:54 A

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Ok, I edited the recipe I posted to say low sodium chicken or vegetable stock. I was way up on the scale this morning and I realized because I had SO much sodium yesterday! Too much sodium!





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CMIGHTYM's Photo CMIGHTYM Posts: 348
4/9/07 9:54 P

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yay! cooking!

last night i made up what i've been calling "fake-ass greek salad stuff." it's delicious in spite of its name.

you need:

.5 cup brown rice, room temp or just warm
.5 cup spinach sauteed in 1 tsp of garlic olive oil, warm
4 oz or so shredded grilled chicken breast, warm
.5 cucumber, sliced in quarters and then sliced
1 tomato, seeded & chopped
1 green onion, whites and greens, sliced into thin rounds

and then the yogurt sauce. i just messed around with about .25 cup yogurt and dried dill, dried oregano, onion powder, garlic powder, cayenne, salt, and pepper until i was happy.

toss the whole mess together and eat. delicious!


"That's why we call it a struggle/ You're supposed to sweat"


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THUNDERGIRL Posts: 307
4/9/07 8:50 P

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I just made this up tonight using two other soup recipes for inspiration but if you ever crave vietnamese hot and sour soup like I do this is amazing!

Vietnamese Inspired Hot and Sour Soup
Serves 4-6

6 cups water
1/5 tbsp Better than Bouillon (warning - this has a TON of sodium in it! its much better to use low sodium chicken or vegetable stock)
2 tbsp soy sauce
4 tbsp fish sauce
1-2 tsp chili sauce
1 tbsp rice wine vinegar
1 1/2 tbsp white sugar
juice of 1 lime

combine the above in a big pot over medium heat and stir until everything is combined
then you can add whatever you like, shredded chicken, shrimp, vegetables, soba noodles

I used shrimp (uncooked and defrosted), 1 red bell pepper sliced thinly, 2 scallions sliced thinly
1/2 1 hot green chili sliced thin and a couple cups of snow peas cut in half
garnish with fresh cilantro or mint or thai basil all of the above!

Yummy Asian soup goodness in my belly!

Edited by: THUNDERGIRL at: 4/10/2007 (11:55)




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