Recipes

mygnsac

Got any recipes you want to share?

mygnsac

This is one of my favorite quick and easy recipes from Lynn Matava (The Country Tart):



Courgettes et Tomates

Ingredients:

• 5 ounces freshly grated zucchini (approx 1 cup)
• 5 ounces fresh tomato, chopped (1 med tomato)
• 1/4 cup quinoa flakes
• 1 tablespoon freshly chopped thyme
• 2 tablespoons shredded parmesan cheese
• 1 tablespoon water
• pinch crushed red pepper
• pinch kosher or sea salt

Directions:

1. In microwave safe dish combine all ingredients except cheese.
2. Sprinkle cheese on top.
3. Microwave on High for 2 ½ - 3 minutes or until heated through and bubbly. Bake in oven if you don't use a microwave.

Makes one serving. 194 calories; 4.8 g total fat; 280 mg sodium; 8 g sugar; 11 g protein



I will sometimes add other stuff to it, like a grated carrot, some chopped turkey, shredded brussel sprouts, raisins, pepita seeds, brocolli, etc.

mygnsac

Another one from Lynn Matava. A great snack alternative:

Roasted Okra

Ingredients:

• 16 oz bag sliced, frozen okra
• 1 teaspoon extra virgin olive oil
• 1/2 - 1 teaspoon turmeric (or curry powder...I can't stand curry, so I go turmeric)
• pinch sea salt

Directions:

1. On baking sheet toss frozen okra with olive oil.
2. Once coated, toss with turmeric and sprinkle with a pinch of sea salt.
3. Roast in 400 degree oven for 20 minutes* or until beginning to brown on the edges. Eat immediately.

*NOTE: This time can vary and may need to be in the oven for as long as 30-45 minutes, depending on the size of the pieces.

Makes one serving. 172 calories; 3.5 g total fat; 143 mg sodium; 5 g sugar; 9 g protein

anewstart22

Wow, both of those look great and I will surely try them. I hae never seen quinoa flakes before though. Quinoa but not flakes, I didn't know there was such a thing. Are they precooked and then dehydrated? If so I can do that with my dehydrator.

mygnsac

anewstart22 wrote: »

Wow, both of those look great and I will surely try them. I hae never seen quinoa flakes before though. Quinoa but not flakes, I didn't know there was such a thing. Are they precooked and then dehydrated? If so I can do that with my dehydrator.

I don't know about that. They are usually found in the section of the store with the hot cereals.

anewstart22

mygnsac wrote: »

anewstart22 wrote: »

Wow, both of those look great and I will surely try them. I hae never seen quinoa flakes before though. Quinoa but not flakes, I didn't know there was such a thing. Are they precooked and then dehydrated? If so I can do that with my dehydrator.

I don't know about that. They are usually found in the section of the store with the hot cereals.

My curiosity "Piqued" I decided to look them up so here is what I found and I don't think i'll be making my own.

ehow.com/how_8324926_turn-quinoa-flakes.html

mygnsac

anewstart22 wrote: »

mygnsac wrote: »

anewstart22 wrote: »

Wow, both of those look great and I will surely try them. I hae never seen quinoa flakes before though. Quinoa but not flakes, I didn't know there was such a thing. Are they precooked and then dehydrated? If so I can do that with my dehydrator.

I don't know about that. They are usually found in the section of the store with the hot cereals.

My curiosity "Piqued" I decided to look them up so here is what I found and I don't think i'll be making my own.

ehow.com/how_8324926_turn-quinoa-flakes.html

That was interesting. Thanks. Not something I'll be doing!

mygnsac

I made a batch of these tonight and house smells sood good! These things will keep you full for hours. Portable oatmeal!

Pumpkin Banana Apple Oatmeal Protein Bars

Wet Ingredients:

• 2 ripe (cheetah spotted) bananas
• 4 large eggs
• 1 1/2 cups milk
• 1/4 cup plain yogurt
• 1/3 cup unsweetened applesauce
• 1 cup pureed pumpkin
• 1 tsp vanilla

Dry Ingredients:

• 2 cups old fashioned oats (don't use the quick oats)
• 1/4 - 1/2 cup brown sugar (or whatever sweetener you like)
• 2 tbs vanilla protein powder (optional)
• 2 tbs ground flax seed
• 1 tsp baking powder
• 1 tsp apple pie or pumpkin spice
• 1/4 tsp ground ginger

Add Ons (Add whatever you like. I used raisins and walnuts this time.):

• 1/2 cup raisins
• 1/2 cup chopped walnuts (pecans are good too)

Directions:

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together the dry ingredients and in another bow mix the wet ingredients.
3. Pour the wet ingredients into the dry ingredients and stir until mixed well.
4. Stir in the add-ons.
5. Spray a 9 x 11 baking dish and pour the batter into the dish.
6. Bake on the middle rack in the oven for 50 minutes.
7. Remove from oven and let cool completely.
8. Cut into 8 large meal-size bars or 16 snack size bars.
9. Wrap each bar in plastic wrap to have grab-and-go bars.
10. Store in the refrigerator. The bars are good cold out of the fridge, at room temperature, or warmed up.

mygnsac

A few recipes I've posted here on MFP:

• Scrambled Egg Muffins
• Almond Flour Pumpkin Mini Muffins
• Whole Wheat Banana Nut Muffins
• Chocolate Avocado Pudding
• Black Bean Burgers

anewstart22

Wow, your just moving right along, lol. If only I had time for recipes right now, lol. I will though.

mygnsac

bump

mygnsac

Someone posted this yummy looking salad out in the main forum...

Detox Salad

Ingredients

• 2 broccoli crowns
• 1 head cauliflower
• 2-3 carrots
• 1 small bunch kale (stems removed)
• ½ cup parsley
• ½ cup sunflower seeds
• ½ cup almonds, chopped
• 1 cup dried berries (cherries, cranberries, blueberries)
• ½ cup raisins
• Juice of one lemon
• 2 tablespoons rice vinegar (or other mild flavored vinegar)
• 2 tablespoons maple syrup
• Salt & pepper (to taste)

Directions

1. Cut the broccoli and cauliflower into florets.
2. Cut the carrots into large chunks.
3. Roughly chop the kale.
4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
5. Process the carrots and add to the bowl.
6. Stir to combine.
7. Add the sunflower seeds, almonds, and dried fruit.
8. Stir to combine.
9. Add lemon juice, vinegar and syrup.
10. Toss to coat.
11. Taste, and add salt and/or pepper as needed.
12. Keeps in fridge for several days.

anewstart22

Looks good, thanks for posting that. Are you interested in a Turkey Burger Recipe?

mygnsac

No, but others might be. Im not fond of ground turkey.

tlspindor

WOW, I like the idea of the Pumpkin Banana Apple Oatmeal Protein Bars that looks yummy and this is one that I will have to save to check out later.

Thanks Marcie.

anewstart22

Sausage Stuffed Bell Peppers (serves 8)





Ingredients

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter


Instructions

Preheat the oven to 400 degrees F.

Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes.

Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft.

Add the garlic and cook, stirring, for 1 minute.

Add the rice and mix well. Season with salt and pepper, cook for about 1 minute. Remove from the heat and stir in the green onions and parsley.

Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Sprinkle the crust over each pepper.

Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/sausage-stuffed-bell-peppers-recipe3.html?oc=linkback

Note(s): I use Italian sausage mild or hot depending on my mood.

I don't use emerils seasoning. The link above is to his original recipe, this is my changed recipe.

I also freeze the leftover baked peppers individually on a cookie sheet lined with foil and frozen solid. I then put them in a Ziplock bag side by side and place them flat in the freezer for later reheating in the oven.

To reheat from frozen preheat oven at 400 degrees

Place the amount you need on a foil lined baking sheet, cover and bake for 35-45 minutes or until hot inside. Sometimes it has taken 1 hour I guess that is the oven being finicky or something. You can remove the cover about the last 10 minutes to get the top brown and crispy again. Don't thaw it out, it will become soggy, always bake from frozen for best outcome.

Enjoy!

mygnsac

^^ Uh, yum! That looks so good!

anewstart22

mygnsac wrote: »

^^ Uh, yum! That looks so good!

Oh it is sooo goooood! Except that's my husbands plate, I use only 1 Tbsp Raspberry Vinaigrette on my salad.

isyvanek

These recipes sound awesome ladies! Thanks so much for sharing!

anewstart22

I came across this recipe and I don't have a paninni maker I need to get one because my husband likes sandwiches grilled on a paninni grill. At first glance of the recipe I thought it was going to be a bad sandwich but I see it isn't so bad after all.


Here is the nutrition info for one whole sandwich with two pieces of bread. I see this would make a great snack if I shared it with my husband or just made half a sandwich.

Breakfast-Peanut Butter Panini with Banana and Pineapple, 1 serving(s)

Calories 349
Carbs 59
Fat 11
Protein 8
Sodium 231
Sugar 26

Here is the link to the recipe and it won't let me copy the picture of the sandwich but you will see how delicious the sandwich looks.

bellahousewares.com/recipes/paninis/peanut-butter-panini-with-pineapple-and-banana

I think I am going to buy a paninni maker in the future.

mygnsac

anewstart22 wrote: »

I came across this recipe and I don't have a paninni maker I need to get one because my husband likes sandwiches grilled on a paninni grill. At first glance of the recipe I thought it was going to be a bad sandwich but I see it isn't so bad after all.


Here is the nutrition info for one whole sandwich with two pieces of bread. I see this would make a great snack if I shared it with my husband or just made half a sandwich.

Breakfast-Peanut Butter Panini with Banana and Pineapple, 1 serving(s)

Calories 349
Carbs 59
Fat 11
Protein 8
Sodium 231
Sugar 26

Here is the link to the recipe and it won't let me copy the picture of the sandwich but you will see how delicious the sandwich looks.

bellahousewares.com/recipes/paninis/peanut-butter-panini-with-pineapple-and-banana

I think I am going to buy a paninni maker in the future.

Hmmm, I would have never thought to combine peanut butter with pineapple. Interesting.

isyvanek

I would love that even without the paninni grill. You'll have to let us know when you get one and how you like it anew.

anewstart22

It will be awhile (like months) before I get a paninni grill unless my husband decides he wants that real bad. If I find one on sale I might go for it though.

In the meantime I went to Walmart, the only store like it near me, and bought a lodge 10" flat skillet so I can cook tortillas on it. The little cast iron skillets I have are too small since hubby isn't here to smash the corn tortilla dough for me tonight. I will need to roll it out instead so I am sure they will be a bit wonky. I'm thinking the pan might work for a sandwich like that one up there.

isyvanek

I think that is a great idea! Also, garage sales could be a good place to look for an inexpensive paninni grill perhaps...

mygnsac

From a post in the main forum...

echofm1 wrote: »

To edit a recipe on the website:
On the top blue bar, click "Food" then when you're at that page, click "Recipes" on the darker blue bar that is below it. Click on the recipe you want to edit. Towards the top of the nutrition fact, just to the left, is a link for "Edit recipe." There you can edit or add ingredients.

To edit a recipe on the app - specifically iPad, but it should be pretty similar.
Go to (or pull up) the left hand menu. Towards the bottom there should be what looks like a little cog. It may say "Settings" next to it. Tap it. Tap "My Foods and Exercises" and then "My Recipes." From there, click on the recipe you wish to make changes to and you can do so. Though it's trickier to get to, I find recipes easier to edit when using the app.

mygnsac

And, another post out on the main forum regarding another recipe calculator here on MFP.

daw0518 wrote: »

Is it the new calculator on MFP you're having trouble with?

There's no longer a way to get to the old MFP recipe calculator from the site I don't think, but I have it bookmarked & it seems to still work! I beg MFP to never remove the old calculator because the new one is completely unusable to me (and a lot of others, apparently!)

Anyways, here's the link I have:

It's much easier to use, in my opinion. myfitnesspal.com/recipe/calculator

anewstart22

anewstart22 wrote: »

I came across this recipe and I don't have a paninni maker I need to get one because my husband likes sandwiches grilled on a paninni grill. At first glance of the recipe I thought it was going to be a bad sandwich but I see it isn't so bad after all.


Here is the nutrition info for one whole sandwich with two pieces of bread. I see this would make a great snack if I shared it with my husband or just made half a sandwich. This was using HEB cinnamon bread they call french toast and there are no raisins in it.

Breakfast-Peanut Butter Panini with Banana and Pineapple, 1 serving(s)

Calories 349
Carbs 59
Fat 11
Protein 8
Sodium 231
Sugar 26

Here is the link to the recipe and it won't let me copy the picture of the sandwich but you will see how delicious the sandwich looks.

bellahousewares.com/recipes/paninis/peanut-butter-panini-with-pineapple-and-banana

I think I am going to buy a paninni maker in the future.

Ok, so this recipe is a go, yummy! I used my new flat cast iron skillet and cooked it like a grilled cheese which required adding butter to it. I used a half teaspoon on each bread slice. My husband really liked the sandwich, the warm pineapple really kicks this sandwich up a notch in flavor. I used fresh pineapple chunks because I don't buy canned pineapple, so be careful flipping the sandwich if you use a skillet and pineapple chunks and the bananas could easily come off too.

I also found a paninni grill on sale at Macy's for $19.99 with a $10 rebate as well which makes this Bella brand paninni grill only $9.99 instead of $49.99 after rebate is received.

Here is the link and the sale ends today at Macy's online. It might be available in store for you but I have to drive 35 miles to get there so I would rather just pay the shipping cost.

Here is the link to the paninni grill

www1.macys.com/shop/product/bella-13267-panini-grill?ID=315154&upc_ID=1354364&Quantity=1&seqNo=2&EXTRA_PARAMETER=BAG

And here is the link to the rebate form

https://www.macysrebates.com/static/quicktrack/macys/Current-dotcom-Rebate-Form.pdf?cm_sp=popup-_-646362-_-Get-Rebate

So, sale ends today and the rebate ends today for purchasing and qualifying for the mail in rebate.

Off to shop so I can make the sandwich without extra butter because you don't need it with a paninni grill.

Update:

What a deal, I put in the extra 20% off Code of WKND and I received an additional 20% off the grill. Wow!

anewstart22

I have been talking about a vegetable called Fennel in the Pot Bellied Stove Water Cooler thread and wanted to post about it here.

This is a recipe for Caramelized Fennel and I definitely think this would be fantastic as a side or as an added ingredient to Lynn Matava's Layered Quinoa recipe.

putneyfarm.com/2012/04/05/caramelized-fennel-the-best-fennel-youll-ever-eat/

This is their picture licensed to them so not claiming it to be mine

anewstart22

Leek and Potato Soup is one of my mainstays of soup. It is great hot or cold but I prefer it hot and it can be a side or a snack.

Leek and Potato Soup-higher salt version-to make it lower salt use homemade broth or low salt broth. I use Swansons canned broth.


Couldn't be easier Leek and Potato Soup Recipe from the website below. This is the same website I found the Lobster Bisque recipe for my husband.

oneforthetable.com

Ingredients

2 leeks (white and pale green parts only) cut in half lengthwise, then thinly sliced
3-4 potatoes peeled, cut in half then sliced-I dice them.
1 Tablespoon butter
4 cups or so of chicken broth or water or a combination (home made broth is best, of course)
salt & pepper to taste-I don't actually add salt to this recipe because there is plenty in the broth I use.

Note: To clean the leeks, place the chopped leeks in a bowl of water and swish around until the leeks are clean. Lift the leeks out carefully, leaving the grit in the bottom of the bowl.

Here is a video on how to prep Leeks. I don't just put them in the bowl of water, instead I run them under cold water before I cut them into thin slices. Then I break the thin slices apart in the bowl of water while rubbing them. This helps get rid of any additional dirt I wasn't able to get off of them.

I also stir the sliced leeks and let them sit for a few minutes in the bowl to allow any of the leftover dirt to fall to the bottom of the bowl. By rinsing them under water before slicing them it seems to get most of the dirt out first.

Here is the video on prepping leeks.

realsimple.com/food-recipes/cooking-tips-techniques/preparation/prepare-leeks


Instructions

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes.

Add chopped potatoes. Cover and cook until potatoes begin to soften, stirring often, about 5 minutes. Add liquid. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 20 minutes.

Puree soup in batches in processor until smooth or use an immersion blender directly in the pot. Thin with additional broth, water or milk if soup is too thick.

This soup can be very smooth or chunky as you prefer. Season with a good amount of salt and a little pepper. Top with a swirl of creme fraiche or sour cream if you desire.


Note: This recipe makes three (3) servings that are quite large, we easily get about 5 or 6 servings from one batch because we serve as a side to our meals.

I use an immersion blender in the pot because it is so much easier to do that instead of putting it all into a blender. Make sure your pan is a deep stock pot if you are using an immersion blender because the soup could be thrown out of the pot if the pan sides aren't tall.

I have been known to top with some chopped green onions with some Creme Frachie once in a while but I really prefer it just on it's own.

Here are the Nutrition facts for this soup-it seems high in sodium but for me it isn't. I barely go over 1500 mg of sodium per day and when I do it is even rarer that I would go over 2500 mg of sodium in a day. Seems I only go really high when I eat food out, like the chicken I had last night.

If this is too much sodium for you then please use low sodium chicken broth or homemade, so that you can control the sodium in the soup.

Calories 265

Carbs 53

Fat 4

Protein 6

Sodium 602

Sugars 3

mygnsac

^^ I'm going to have to make that. It sounds yummy! Thanks, Anew.

anewstart22

You are quite welcome mygnsac, I hope you like it. I use chicken broth and no water in my recipe. I also suggest you don't add all of the chicken broth at once but add half and then blend. If it is too thick add more broth to make it the thickness you like.