Recipes! Please post your recipes here.

Oh, one more thing! Or two... anyway, I'm a big believer in omelets. I like three eggs, but I toss one of the yolks to the dog (shiny coat, no temptation) and then mix in whatever's handy. If I'm in a rush, or extra hungry, I stuff the omelet into a whole wheat pita or roll it in a whole wheat wrap.

Another thing I do, on a day when I feel like cooking or things are generally slow, is saute a bunch of onions and garlic, then I have it to add to whatever five minute meal I'm planning. They go well in the omelets.

I also soak dried beans overnight and cook a bag at a time, then portion them out (the snack sized bag works well) and freeze them. They're ready to go for the aforementioned instant burrito or whatever in just a minute of running under hot water.

As much stuff as I can prepare ahead of time and then have in the freezer - everything from chopped red peppers to cooked brown rice - is that much less I have to do at the moment.

Understand first that I'm not much of a cooking enthusiast. If I can't have it in 5 minutes, I probably won't bother (although I am a fan of slow-cooked stuff and dishes that I can eat all week.) That said, my two current favorites are:

- instant veggie burrito
Get a bag of broccoli slaw, dump it in a big pan with a tsp of olive oil, stir-fry til it pleases you. Throw in a few cubes of tofu for protein (or meat, if you have that.) Wrap in a whole wheat tortilla, top with a bit of plum sauce. Stove to plate in under five minutes? Check!

- instant Mexican food
Take a whole wheat tortilla (a nice sized one - or use a w.w. wrap) and spread half a can of rinsed black beans on it - squash a few with a fork. Put some salsa on top (my current favorite is Paul Newman's pineapple salsa) and grate a little pepper jack or other cheese over the top. Run it under the broiler til the cheese melts. Feel free to vary the beans, cheese, salsa, whatever. Stove to plate in under five minutes? Check!

I've been making bean-veg soups in my slow cooker for the past couple of months. I just put dried beans, onions, whatever vegetables I have around, turn it on and cook for about 12 hours and it's always great. I don't add salt till the beans are tender, because salt slows the beans cooking completely.

Today I threw in leeks, carrots, potatoes, cannellini beans, spinach, dill and thyme. YUM!

Coolness! Thanks!

Some links to follow for some really great wheat/gluten free/low carb recipes:

Of course ingredients can be revised to meet individual needs to coincide with whatever program you are following:


www.elanaspantry.com/gluten-free-rec
ip
es/

mariahealth.blogspot.com/search/labe
l/
breakfast

www.gourmetgirlcooks.com/

www.wheatbellyblog.com/category/reci
pe
s/

Simple turkey crock pot recipe:

Quarter a large onion and place in bottom of crock pot with a little olive oil.

Quarter some potatoes and place in crock pot.

Slice celery thing with leaves and place in pot.

Add baby carrots to pot.

Place any other veggies you like. I like to add a bag of frozen peas with fresh mushrooms sometimes, but it can be any veggies you like.

Place your meat of choice (or fish) in the pot with a little broth or water (about 1 cup).

Add your spices. For turkey breast, I added parsley, rosemary, thyme, and 2 bay leaves. You can play around with the various spices. I like tarragon & parsley on chicken, along with fresh mushrooms-yum!

Cook on high until done (about 4 hours for meats like roast or turkey) or low for about 8 hours or so. Fish would take less, but unsure of the time for that. Perhaps check it at 2 or 3 hours.

Leftovers of my turkey breast can be made into soup as I already have the "pot liquor" prepared.

Enjoy!

That sounds great-thanks for sharing! I will try it both ways.

Becca, I just used them raw.

I saw a recipe last night for collard enchiladas; the collards in that recipe were steamed and then filled with rice and beans, rolled up and topped with salsa. Sounds good, huh?

I loved collard greens. Did you steam them first or just use them raw?

You just never know what's going to ring someone's chimes. I made some collard wraps the other day. They were so simple, nothing fancy at all. I just cut the thick stems from some big collard leaves and layered in tofurky slices, a few thin slices of Daiya cheese, some onion, grated carrots and red peppers, some mustard. In other words, just a sandwich, I just used collards instead of bread.

Anyway, I took some to work and shared them and my co-workers thought they were great! I was floored because these women are real foodies. Just goes to show simple food is best!

And if you like eggplant:

lowcarbdiets.about.com/od/lowcarbsid
ed
ishes/r/grilledeggplant.htm

love this stuff!

lowcarbdiets.about.com/od/lowcarbsid
ed
ishes/r/tzatzikimint.htm

Hungry Girl Chocolate Peanut Butter "fudge." Yes, I am still studying fudge. lol

www.hungry-girl.com/newsletters/raw/654

Edited by: BECCABOO127 at: 10/31/2012 (21:13)

Some good pumpkin recipes from SP thread:

www.sparkpeople.com/myspark/messageb
oa
rd.asp?imboard=7&imparent=29037711

I swear this will be my last one--eggnog fudge!

allrecipes.com/recipe/creamy-eggnog-
fu
dge/detail.aspx?event8=1&prop24=SR_TR>itle&e11=no%20sugar%20fudge&e8=Quick
%2
0Search&event10=1&e7=Recipe

Another great link of lots of fudgy fudge! The holidays are coming and my friend told me that homemade fudge is a nice gift to give.

allrecipes.com/Recipes/Desserts/Cand
ie
s/Fudge/Top.aspx

No flour peanut butter cookies (and yes, I have peanut butter on the brain tonight).

allrecipes.com/recipe/flourless-pean
ut
-butter-cookies/detail.aspx?src=VD_SR>ummary

A recipe for vegan fudge:

allrecipes.com/Recipe/Easy-Vegan-Pea
nu
t-Butter-Fudge/Detail.aspx?prop24=RDR>_RelatedRecipes

Susan, would love to have an electric roaster. I bet it saves oven cleasing and electricity.

Eydie, your tray full of roasted veggies does sound good. Thanks for the tip on the parchment paper. I have never used it.

After long, long walk with two friends this way early this morning, I planned lunch around an easy "casserole" I had preportioned in freezer. I don't want to go over my calories today, since I weigh on Sundays.

Hesitate to call this a casserole actually as it only has two ingredients. I have noticed that lately I do better physically and mentally if the food I eat does not have a lot of things added to it. But I use
Arroz Con Pescado

1 cup precooked, frozen organic brown rice microwaved as directed on pkg.

1 small pouch low sodium tuna

Pinch of any no salt seasoning (such as Mrs. Dash)

Mix fish, rice and seasoning (if desired); freeze in individual microwavable dish.










Edited by: CCHEF1 at: 10/6/2012 (13:40)

Susan, there's nothing to it. Just roast them in a hot oven [about 400-425 degrees]; it usually takes less than 10 minutes. I like to cut Brussels sprouts in half first, easier to eat and it seems like I have more that way. Usually I don't put anything at all on them, so the edges get a little toasty, or I drizzle them with a touch of olive oil.

I roast almost all my vegetables--it seems to bring out the sweetness in them. We've been roasting carrots too and that seems to make them extra sweet. Cauliflower too. And at the top of every week, I roast a cookie sheet of onions, peppers, and mushrooms--'cause you can add those to anything.

Oh, one more thing--if you get into the habit of roasting vegetables or anything else, roast them on parchment paper. Nothing sticks to it, I can use one sheet of it for several different roastings [I just keep it going when I'm doing my Sunday marathon cooking session]. It saves the work of having to soak and scrape away at your pans and baking sheets. All that work would turn anybody off from cooking!

Edited by: QUEEN-EYDIE at: 10/6/2012 (07:39)

Early morning energizer recipe before meet-up with dawn walking buddies:

1/2 whole orange in sections, 1/2 cup frozen unsweetened dark cherries, 1 scoop whey, 1 tsp EVOO, water to cover ingredients, blend in Nutribullet.

Eydie... ...roasted Brussels sprouts are my and my husband's fave...but ummm...how do I roast them? I have eaten them, but I have never "roasted" anything but meat in an electric roaster.

Eydie, I love Brussels sprouts roasted in foil with salmon and brown rice, with a touch of apricot preserves and garlic powder.

I have done this with chicken, also.

I think Brussels sprouts are good pan fried in a little olive oil with the apricot preserves and garlic powder as well.

Actually, Brussels sprouts are among the few veggies I actually really love, however they are cooked.

Susan, You'll have to let us know how it goes. I'm visualizing a happy liver for you!

Fresh Brussels sprouts are available now. Have you ever roasted them? They become really sweet that way.

Made chicken/corn salad in the Nutribullet yesterday using cold leftovers from a rotisserie chicken I had on hand. I knew this was risky as the Nutribullet, unlike its predecessor, the Magic Bullet, which I also loved well for many years, processes solid food very quickly. The Nutribullet is mostly good for drinks, not chunky foods. Its recipe book does not say much about using it for chunky food but I intend to.

Placed six ounces (approximately) of chicken in tall cup, some corn (which is not really good for my blood sugar but okay with the protein of the chicken), some butter lettuce, a few uncooked peas, and a drizzle of light olive oil (replaces mayo, which no longer agrees with me). I added curry powder and pulsed very carefully, shaking the cup every few pulses, and it did not get overprocessed, although was spreadable. Ate on Triscuits and have more for the next few days. Very pleased.



Edited by: CCHEF1 at: 10/4/2012 (12:15)

I am going to be eating 'sulfur' veggies to help clean out my liver.

I have some sweet smelling candles to help out with the effects of this...LOL.

My "recipe" is to combine cabbage, onions, and chicken. My mom used to make something like this when I was growing up, but she added pasta and baked it like a casserole.

The other "recipe" is to add onions, and broccoli a few times a week for the two weeks I will be focusing on my liver health.

Becca, your soup sounds delicious. Woot!

I buy miso from time to time and like it as a seasoning, such as sprinking just a touch of it dry on cottage cheese or using it in a seasoning for chicken.

No recipes for it, though.

I will have to try that Eydie! I loved miso.

That sounds good, Beccaboo! Miso is so versatile.

Where I work, last winter, we offered a hot miso drink alongside the coffee and tea. We mixed equal parts of miso to water and blended it, put it in a squeeze bottle and the idea was to mix 2 tbsp. of the miso mixture to a cup of hot water.

I did a white miso soup tonight. Onions, garlic, new potatoes, zucchini, and a big bunch of fresh spinach, & fresh tofu. I also added chopped chicken, but it is not necessary to do that. My sis likes the chicken.

I sautee the chopped onion and about 2 to 3 tablespoons of garlic, and then add the chopped chicken to brown. I added about 3 cups of water and about 3 tablespoons of the miso paste. Stir to dissolve thoroughly before you add more paste to taste. It is easy to add, but if you put too much in, it is too salty. I added the chopped potato next, and lastly the zucchini, spinach, and tofu. Cook until the chicken & potatoes are done, simmering on low heat.

It is delicious!

Could have sworn I posted about the banana "ice cream" on this thread but can't find it lol.

I made some tonight. I had posted somewhere about it and left out an important part, so the "recipe," which was in the Nutribullet recipe book but is also one familiar to many people, so the recipe is:

Peel a banana and cut into chunks. Freeze the chunks. Place in blender (in my case, the Nutribullet, I use the short cup) and add 1 tsp water or almond or hemp milk. Process until consistency of soft serve ice cream.

I've found I needed to put more than a tsp of liquid or the machine has a problem not leaving a frozen chunk or two.

It is really good, not exactly "ice cream" but good. However, I find it messy to clean the blade and cup and think in future I'd rather just add bananas to the drinks and not try to make ice cream.

Thanks, Becca. I've taken those oil supplements in the past and did notice it helped but I never keep it up. I think I will get some tomorrow. I appreciate your mentioning it as I hadn't thought about it.

I could put the oils in one of my concoctions in the Nutribulllet.

I think it is more than just the placebo affect with cherries, especially. You may wish to start taking either fish oil or flaxseed oil, one to 3 gelcaps per day. It really helps. I have arthritis, along with gout attacks from time to time. I take the flaxseed oil on normal days (non-gout days), and I don't have to take so many NSAIDs.

Hope you feel better.

Yea, the Magic Bullet does the same thing, Becca. The Nutribullet is really just a different version of the MB.

I used to have the MB and with that there is one cup, if I recall, that is microwavable. You can blend, microwave and drink the soup right from the cup.

The Nutribullet doesn't have the microwavable cup and you can't blend hot liquids in it, according to their instructions.

My other favorite new "recipe" in the Nutribullet that I have "created" lol is just to throw some dark unsweetened frozen cherries in there, cover with water and blend like crazy until it is very smooth and drinkable like juice.

I've been experiencing a bit of pain recently and cherries have a natural painkiller in them, I believe or have been told. I find this drink does make me feel better, although it could be a placebo effect. But it tastes great and refreshing and I love cherries, so it's all good.



Edited by: CCHEF1 at: 9/27/2012 (04:34)

I've got a Magic Bullet. I guess I can try the same thing with that. I usually make smoothies, but sometimes, I just want some soup, and not the stuff out of the can either.

Thanks for sharing!

Since I bought a Nutribullet, I've been making a lot of green smoothies and also soup. I use frozen organic veggies and fruits, and some fresh. I guess something I made with a frozen mix of starchy veggies (carrots, corn and potatoes) could be called a recipe:

I put one frozen serving (cup) in the small cup in the machine and processed, then added more water and processed until very smooth and creamy, then poured the soup into a pyrex bowl and nuked in the microwave, then sipped from a cup. It was delicious.

Here's a recipe for easy chili. Basically just throw this together:

1 big jar of chunky salsa
2-3 can of beans
1 pkg. soy crumbles or crumbled veggie burgers [or meat if you want!]

Heat it up--add some water or broth if it looks like it needs it. Add whatever seasonings you like.

This formula can take a lot of improvising. I had some leftover cooked onions, peppers, and mushrooms so I threw that in. A handful or 2 of frozen corn is a nice touch.

This is one of those recipes that seems to good to be true but it works every time!

Thanks for the link, BeccaBoo!

That sounds delish Eydie! I have to find a decent gluten free bread.

Here is a nice link for vegetarian recipes:

www.health.com/health/gallery/0,,206
26
998,00.html

I will post it to the right side link section, too.

My quick and easy breakfast most days is a nice slice of some dense whole grain bread, toasted with 1/4 ripe avocado spread over it like butter. I usually add a little salt. Add a piece of fruit and it's a nice quick breakfast.

Thanks for the links with oat recipes, Becca. Those look good!

Great idea, Chef!

Two good easy ideas for dessert or breakfast with oats!

www.realage.com/food/the-breakfast-f
oo
d-that-boosts-your-health-big-time?ha=1

Going on a mini hike that could last a couple of hours and made what I call "The Hike Drink" lol. I take this in a large insulated jug any time I am going out in the sun for more than an hour, usually I just leave it in the car and have some before and after walking:

2 quarts iced bottled water, 1 serving powdered gatorade or similar product that has sugar, 1 T unsweetened whey powder

Egyptian Lentil Soup

2 cups lentils
8 cups water
2 tomatoes
2 chopped carrots
1 chopped onion
4 minced garlic cloves
1 tsp. ground cumin
1 tsp. dried mint
1 bunch chopped kale
salt and pepper to taste
1 tbsp. lemon juice

Mix all the ingredients [except for lemon juice] in a pot, bring to a boil, and simmer for an hour, or till everything is as tender as you like it. You may have to add more water. When the soup is done, add lemon juice and serve.

It's good served over brown rice.

The stroganoff looks good Riccilynn!

It is midnight and I made microwave scrambled egg (one whole egg) in glass bowl, with 1/8 cup mushrooms (from can, drained and chopped), 1 T cottage cheese with chives. Low cal and soothing protein.

I am in the mood for a strogonoff type of dish for dinner tonight so this is what I am making:

couple boneless chicken breasts chopped into small bite size pieces
chopped celery, onion, green pepper, garlic
cream of mushroom soup
canned mushrooms
dry onion soup mix
milk
sour cream

I'll saute up the veggies, add in the meat so it gets a little browned then add the mushroom soup and onion soup mix, mushrooms, a can of water, a can of milk and let it all get nice and bubbly. Maybe throw in a little red pepper flakes for some heat (or one of my hot peppers from the garden)... Then I'll add the sour cream at the end and serve over noodles. If the grocery store has broccoli on sale today then I'll add some of that while I am cooking the other veggies. I think this will be just the right amount of comfort food for a nice fall evening! YUM, I'm getting hungry for it now!

Green smoothie for lunch: Quarter of a bag of frozen mix of asparagus, mushrooms and green beans, added two (lol, yes, just two) frozen brussels sprouts and half a cup of frozen strawberries, a little water. Was quite good. All produce I use, frozen or fresh is organic.

Stuffed Dates

1/2 lb. large dates, preferably Medjool [no pits, please!]

Mix till well blended:
1 cup finely chopped walnuts
1 tbsp. miso
1 tbsp. maple syrup
1 tbsp. tahini

Stuff those dates!
This is one of our favorite recipes---it hits all those sweet and salty notes!

Edited by: QUEEN-EYDIE at: 9/11/2012 (06:21)

Breakfast today was a cheesecake smoothie:

1 serving low fat cottage cheese, 1 serving frozen organic mixed berries, blended.

Becca, the smoked salmon salad sounds wonderful and so quick and easy. Will try after I shop later in the week.

My recipe today is just a fritatta. I have been kind of influenced by the omelet and frittata section of the spark cookbook, which I love, to tinker more with fritattas.

I made a version of something I've often made as I know I will be traveling to do a research project tomorrow. I call it a quiche lol.

Beat six eggs or equivalent in egg beaters or other substitute (even egg whites would work but I usually use the whole egg), add one package frozen precooked brown rice, place mixture in 8" pie pan (I use disposable) and bake at 400 F until set in center, approx 20 minutes. Cut into 8 wedges and freeze in foil for reheating or to thaw as a take-along. You really don't have to freeze it if you're going to eat all the servings withing a day or so.

Today I added 8 tsps all fruit apricot preserves and a drop of vanilla to the mixture and it was slightly but not overpoweringly sweet.

Here is a very easy "recipe." Smoked salmon over baby romaine lettuce with extra virgin olive oil and seasoned rice balsamic vinegar. Some sweet onions would have been nice, too.

Becca, your garbanzo bean salad and your sister's varietal potato salad are both making me hungry.

My breakfast "recipe" was a giant oatmeal "cookie" ... a new variation I made of baked oatmeal, which I make a lot, usually using some kind of fruit, sweetner and eggs or whey.

This time I took four servings of dry steel cut oats and mixed with half the water called for per serving for the oatmeal (or amount that made it like paste-like), and baked it at 300 degrees until brown, let cool in the oven until it solidified into a giant "cookie" and cut into four wedges (carefully as it was brittle) and ate one serving, wrapped the others individually and will use as energy bars for a few days. To add more substance, people into using ground flaxseeds could add these or add some oil to hold it together more, but I was after just the oats today.

Major yums!

How did you know I am going to make a garbanzo beans salad today. Sliced cucumber, onions, red bell pepper, with olive oil and balsamic vinegar. Some garbanzo beans and a little bit of nice tasty cheese, like Harvarti.

My sis is also fixing potato salad with small different variety potatoes (purple included!), onions, hard boiled eggs, some mayo, fat free greek yogurt, and dill.

This list is great, Becca! So much better than the salt substitute blends I buy in a jar. I made up a big recipe of the Saltless Surprise, storing it in a plastic tub in the fridge.

I only cook for one, so if I make a big batch of anything I expect to keep it forever lol, hence the plastic so it will stay fresh.

I used the Saltless Suprise on a new version I made yesterday of my garbanzo bean/tuna salad. I have a number of variations of this recipe and one is one chopped plum tomato, 1 tsp sunflower oil (when it is available, they stopped selling it here, so I substute light olive oil), dried parsley, 1/2 cup canned (rinse and drain) garbanzo beans and 1 pouch low sodium tuna.

In the new version, I subsituted the Saltless Surprise for the parsley, left out the olive oil and added just a few chopped baby spinach leaves I had on hand.

Herbs to use as salt substitutes:

What Seasonings Can Replace Salt?

Herbs and spices are the answer to improving the natural flavors in food without using salt. Below are some mixtures to use for meats, poultry, fish, vegetables, soups, and salads.

Spicy Blend
2 tablespoons dried savory, crumbled
1/4 teaspoon freshly ground white pepper
1 tablespoon dry mustard
1/4 teaspoon ground cumin
2 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon curry powder

Saltless Surprise
2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon powdered lemon rind or dehydrated lemon juice

Herb Seasoning
2 tablespoons dried dill weed or basil leaves, crumbled
1 teaspoon celery seed
2 tablespoons onion powder
1/4 teaspoon dried oregano leaves, crumbled
A pinch of freshly ground pepper

Spicy Seasoning
1 teaspoon cloves
1 teaspoon pepper
2 teaspoons paprika
1 teaspoon coriander seed (crushed)
1 tablespoon rosemary

From diabetes.webmd.com/guide/eating-righ
t

I like the creativity in this group! Delish!

The tortilla idea was in my head today so instead of a turkey dog I used a low carb wrap (small) and made a kind of single serving slopping joe with 4 oz of fresh ground turkey, chopped tomato, picadillo, and one wedge of Laughing Cow Lite. I used the original flavor of the cheese, but the flavors are interchangeable.

That's a good idea!

Thanks for the recipes, Becca! Everything's better with garlic, isn't it?

Sometimes I like to use big collard leaves as a sandwich wrap..

A wonderful collard green recipe:

www.kitchendaily.com/recipe/quick-br
ai
sed-collards-with-pot-liquor-152028/

I am less hungry when I eat my veggies! I feel very satisfied!

Tip: don't let the garlic turn brown or scorch. It will taste bitter. I didn't learn that cooking hint until a few years ago!

Edited by: BECCABOO127 at: 9/3/2012 (17:42)

My Mom's green beans made over:

Ingredients: fresh green beans, portabella mushroom, onion, olive oil, chicken broth

I saute the onion on low in a little virgin olive oil until it is transparent, I then add chicken broth, fresh green beans, and a chopped up portabella mushroom, and simmer on low.

I've done it with plain mushrooms, too, but the portabella mushroom is so much better. It is thick, like having meat--a great substitute for bacon or ham.

I also like what my Mom would call the "pot liquor," or the juice left at the bottom of the pan. It is delish for sure!

There was a birthday party at work and we always make it a pot luck affair. I made this and it's always a hit and makes a very pretty presentation.

Garden-Humuus Pizza

Top a pizza crust [homemade or store bought, preferably a thin-ish crust and preferably whole grain] with a thin layer of soy or regular cream cheese, then humuus.

Then go all Jackson Pollack on it! Sprinkle chopped spinach, red peppers, grated carrots, red onions, chopped cucumbers, chopped red cabbage, tomatoes all over it. Don't load it up so much that you can't pick it up and eat it without it spilling all over, but make sure you get a decent amount of vegetables on there.

Slice it into small wedges and serve it up cold or room temperature. It looks like you really slaved over it, but it's really just a matter of assembly.

lol-that's pretty funny!

Becca...so strange, but I spent today with my mother-in-law and she JUST told me this was her son's favorite food growing-up...a tortilla hot dog!!!

I never heard of that before and then you posted it the same day I found out my husband used to BEG for this!!!

Pretty cool synchronicity!

Thanks Eydie...the "baking" apple thing was really driving me bonkers! I have the Granny Smith's on hand, and the temps are cooling off enough to bake them up with some yummy cinnamon.

The almond pastes sounds interesting too!

I have to try that with the hot dog, cheese and tortilla, Becca. Thanks.

Will get turkey dogs tomorrow. i don't use corn tortillas but will try the low carb ones I have. Woot!

Easy recipe that I found by accident the other day. My sister wanted a hot dog but she needed the carbs to go with it with her low blood glucose.

I microwaved a hot dog with a damp paper towel over it. I then put a corn tortilla (gluten free) on a paper plate with a little cheese and microwaved it briefly to melt the cheese. I transferred the hot dog to the cheesy tortilla and wrapped it up.

It tasted exactly like a corn dog without all the wheat wrapped around it. Pretty tasty and easy too.

Susan, I use Fuji on the rare occasion that I make my no added sugar individual "fake" apple cobbler. This is just two layers of almond meal paste patted firm in a small bowl with a drop of water and chopped apple (a small amount, very finely chopped). On top I put a third layer of the almond meal paste/drop water mixture and sprinkle ONE chopped walnut. I just microwave this and cool for a sugar free, low carb treat.

"Mock Apple Pie" when I was growing up was made with crackers instead of apples lol. There are still recipes for this around and I imagine some are on the internet. My mom and grandma and all the aunts made this all the time. Did taste like apple pie, probably wasn't low carb or low cal lol.

***
This is my own take I made yesterday on a "stew" recipe an online friend gave me that an online friend gave her:

I did a quick "dry fry" of very lean ground turkey, chopped carrots and chopped spinach, and mixed with some leftover cooked brown rice and lentils. Drained this very well and patted into a baking dish and baked 15 minutes at 350, cut into squares and froze all but the serving I ate.

This was good and held together but some egg replacer would make it a bit more casserole like. However, I will not eat turkey and eggs in the same dish so I skipped that idea.

Edited by: CCHEF1 at: 8/30/2012 (10:37)

Hi Susan! A baking apple is any apple with a firm texture that holds up when baked. In my opinion, Granny Smiths are the QUEEN of baking apples--nothing gets them down! I've had good luck with galas too.

Mmmm, apple pie.... I know those are bananas, but there's no emoticon for an apple. What's up with that? The most common fruit in the world and Sparkpeople has no apple emoticon!

I want to make this mock apple pie thingie...but the recipe calls for BAKING APPLES...what the heck is a baking apple?

You are supposed to add cinnamon and a sweetener and bake the apples...can I just use a Fuji, or Gala? Or even a Granny Smith...these apples are everywhere, but I find nothing called a baking apple...hmmmph!

Any advice would be awesome!

I appreciate good easy food, too, so thanks for sharing!

Simplistic omelet this morning from really a not so great cook (even though my user name is now Chef lol):

Put two eggs (or an egg and one egg white or just egg white substitute to equal two eggs) in microwavable bowl. I literally used a good quality paper plate, beat quickly, add a little chopped tomato and one quarter cup lowfat cottage cheese with chive. Microwave until just cooked, turn upside down in a plate and eat. Approximately 250 cals, lotta protein, plus I love this.

The spark cookbook has a whole little section on omelets and frittatas, btw. Lot of good ideas in there.

The cottage cheese simple microwave omelet (not in the cookbook) is one I've made for years and used a lot when working full time (which I no longer am but I still appreciate easy food).

Edited by: CCHEF1 at: 8/26/2012 (20:50)

I mixed two of my favorite things together today--I mashed 1/4 avocado into a serving of humuus and it was delicious!

Not a recipe exactly but lately have been exploring all the ways a person can find to use cottage cheese. Just now I made a sugar free "cheesecake" by stirring a teeny amount of splenda (could use honey or agave, I'm just not eating that now) in a half cup of cottage cheese in a little bowl. I stirred in a few drops of fresh lemon juice and one chopped up frozen cheery and kept stirring with fork until the cheese was smooth but still kind of chunky. I topped with a sugar free granola I'd made with nuts and steel cut Irish oats (no sweetener) and sprinkled over the top and microwave, then let cool. It was sort of like cheesecake.

Yum...the lemon tahini dressing is on my list...the apricot chicken is on my list...thanks all!

I will go back through the thread later...on a mission right now!

I am loving all these great ideas! It doesn't have to be exact measurements as any great cook just puts stuff together, like my mom did!

Thanks, Becca!

I do have another wee recipe, which is just baked chicken with all fruit (no added sugar, this is permitted on Sugar Busters) apricot jam brushed on it. Sorry, I don't have a formal recipe for this, but make it quite often. I've seen similar rendetions of it on the spark recipe site but I've made this a lot this year. I just brush one-half tablespoon on each side of four 4 oz chicken breasts and dump some frozen Brussels sprouts in a foil pan with the chicken and bake at 400 for half an hour or so. I happen to love Brussels sprouts but any vege will do. I am not a huge veggie fan but for some reason Brussels sprouts are my best friend. Should branch out, I guess. I froze three servings of the chicken and sprouts and ate one with brown rice last night, was a really good dinner.

We bought some fresh mango salsa at Wholefoods and it's delicious. I know I can replicate it--when I do I'll post the recipe. I love trying new things!


I made a really good salad with it. I don't have exact amounts but I just tumbled these together till it looked right:

quinoa
red beans
grated carrots.
chopped cucumber
red and yellow pepper
red onion
mango salsa

Very colorful and fresh tasting!

Thanks for the idea. That sounds really good and easy, which I love!

Thanks for your welcome, Beccaboo, and the suggestion to put a recipe here. Love that there is a recipe thread on the metaphysics team as food is, IMO, the most basic building block of reality. Food is who we are and what we do and shapes the reality of most of us, anyway. Okay, it shapes MY reality. I truly love food, I guess lol.

I did post a recipe for my no added sugar fake fruit cobbler in my blog just now (can't sleep). Haven't had it in years because I haven't been off of sugar for a couple of years. But when I did Sugar Busters I used to layer almond meal with a teeny amount of dry oatmeal and a small amount of frozen unsweetened fruit (I like cherries best in this) in individual microwave bowls (even paper bowls work) and nuck away. It tasted like fruit cobbler to me. If I nuked it more it formed a more solid big round cookie and I would let it cool and pop it out of the bowl and wrap in foil to take with me on the job or wherever.

Wonderful! Thanks for sharing!

LEMON-TAHINI DRESSING

2/3 cup lemon juice
2/3 cup tahini
2-3 tbsp. soy sauce
1 clove garlic or some garlic powder

Blend! That's all!

EDIT: add a bit of water if it's too thick.

It's my new favorite dressing. Very similar to Goddess dressing only snappier!

Edited by: QUEEN-EYDIE at: 8/14/2012 (20:33)

Here is a good slow cooker recipe:


Ingredients

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter (or olive oil, or omit)

Directions

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter (or not!). Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

I always like to play with recipes, too, so I am going to try it without the french onion soup, and instead double the beef broth, and put in a packet of french onion soup mix. I also plan to place sliced onions under the rump roast when I cook it. Sliced fresh mushrooms would be a nice addition, too.

That frozen banana is delicious! It makes my shake more like an ice cream shake--very nice-and you need less sugar to make it sweet.

Just to expand on Rebcca's fruit smoothie recipe, I do eat full fat dairy, I buy organic full fat plain yoghurt, & make up 500 mls at a time...
3 heaped table spoons of the yoghurt
1 table spoon of coconut water, or cream
6 - 8 chopped strawberries, (any berries are ok)....
blitz with a stick blender, then add
1 heaped teaspoon of chia seeds
2 - 3 heaped teaspoons of LSA
make up to 500 mls with whole milk.
Makes 3 glassfuls, well abut 2/3rd of a glass....when serving, add a half a mashed up banana, this is a low fructose smoothie.
You can also buy soft bananas, chop into chunks & freeze....but they are high fructose, so half a one at a time....
For all of you lovely people, please do some research on the amazing fact that scientists have proved that ...WOW...fat doesn't make you fat...it's the fructose that makes you fat....
Don't believe me, do some research...for instance, just Google, Fat doesn't make you fat....
also did you know that they have now proved that poly-unsaturated fats are actually bad for our cells? Good fats are pure butter, coconut oil, olive oil is ok, too, but not too much....and lard, if you want to eat pig, which I don't....
I'll stop now, so you can all go & look up the research....here's a good facebook link....

www.youtube.com/user/gillespieda

Wow, there's a thing, they were just talking about it on the radio, the very thing I was writing,they were telling you!! How's that for an amazing coincidence....

Love to you all, dinner's here....

Sweet dreams for me...

Sylvia xxxx

Sesame Noodles:

Ingredients

12 ounces, fluid Thin Noodles, Cooked And Drained (I used kelp noodles)
1/4 cup Soy Sauce
2 to 4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
2 Tablespoons Pure Sesame Oil
1/2 to 1 teaspoon Hot Chili Oil
2 Tablespoons Canola Oil
4 whole Green Onions, Sliced Thin

Preparation Instructions:

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss. Enjoy!

You can do variations on this too. I tossed it with the green onions, chopped baby bok choy, and sliced cooked pork. Beef or tofu would be good, too.

The kelp noodles are only 6 calories per serving, and there were 3 servings in a bag. They were really good with this type of dish/sauce. They are also supposedly good in broth. They don't taste like much plain, but they pick up the flavor of the sauce well.

It is a good idea to just coat the noodles for a few minutes with the sauce and then drain the sauce off (for use at another time within the next few days). Otherwise, the noodles soak up too much of the soy sauce mixture.

Grandma Salad:

cucumbers sliced thin, sweet onion sliced thin, sliced fresh bell peppers (I like the variety pack)

Place in bowl with a hearty splash of seasoned rice vinegar, and a little olive oil (optional)

dressing #2: just squeeze fresh lemon juice over it

dressing #3: balsamic or red wine vinegar with sugar to taste and olive oil

Add a little salt and pepper to taste. You can refrigerate it for a while, too, as it marinates the cucumbers nicely. I will normally eat it right away as it is so fresh and good!

Our Italian Grandmother would make this, hence the name.

Yum!

My favorite hot weather treat is very simple and can be done with any frozen berry. There was a good deal on organic strawberries and so I stocked up and froze them in 1 cup portions.

Take 1 cup of frozen berries and put them in food processor until well chopped
(a minute or less)
Add 1/4 to 1/3 cup soy or coconut yogurt and watch it turn into creamy sorbet also in a minute or less
(I don't eat dairy but if you do you can use that kind of yogurt)

Enjoy!!

Edited by: REBCCA at: 6/4/2012 (23:12)

That sounds delicious!

That sounds wonderful. Thanks for sharing.

I have an interesting recipe that calls for Stinging Nettle. For those of you who are lucky enough to have this wonderful plant...er, weed... growing in your yard or woods all you need to do is to make sure it hasn't been sprayed and pick the tender top shoots. Might want to wear gloves as the nettle does have small stingers. The rest of us will have to find this nutritious food from the farmers market or CSA farmers.

Aunt Netties' Nettle Quiche

1 1/2 cups of blanched stinging nettle (or freshly blanched spinach could work)

(place nettles in pot of boiling water for 3 minutes then immediately place nettles in an ice water bath... completely drain or use a salad spinner to get most of the water off of them)

1 cup shredded cheddar cheese

1/4 cup chopped sweet onion or leeks

4 large eggs (hopefully, from free range chickens)

3/4 cup light cream (you can use 2%. I used Almond Breeze, milk...yummy)

salt and pepper to your taste

1/4 to 1/2 teaspoon dry mustard powder, to taste

Sprinkle of cayenne pepper on top, optional

9" unbaked pie crust (there are gluten free pie crusts now, or can prepare it crust-less)

Preheat oven to 400 degrees. Place the grated cheese in the bottom of the pie crust. In a small mixing bowl beat eggs with a fork or whisk. Add cream, salt, pepper, mustard and onion. Stir. Pour this mixture into the pie crust and bake in 400 degree oven for 10 minutes. After 10 minutes turn oven down to 350 and continue to bake for about 40 minutes.

You will know the quiche is done when a knife inserted into it comes out clean.

This dish offers a beautiful appearance when you serve it up. I usually have mine with a large fresh lettuce/veggie salad. This is my new favorite addiction. Last time I made it I added some fresh spinach along with the nettle Hope you enjoy.

Credit for this recipe goes to my chef-friend, Jeff Abbas.

Edited by: JULIAJEAN2 at: 6/2/2012 (21:53)

I wanted to add a place where we can share our recipes.

Today, I had lean thin pork chops that I had marinated overnight in a mixture of low salt soy sauce, a little chopped garlic, a little chopped onion, a dash of red pepper flakes, and honey to taste. (I use dried garlic and onions.)

We put it in the crock pot to cook. It was delish! We served it with basmati rice and steamed fresh green beans with dill and a little olive oil. We drizzled a little soy sauce sauce over the pork and rice to serve.

It is easy and delicious.