Recipes
Replies
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Life doesn't have to be about the healthiest food, I think we sometimes have to enjoy ourselves and go for it. I like Christy on Southern Plate and I know some of her recipes are not the healthiest but it is southern cooking. If you remember your grandmas biscuits you will enjoy this video Christy made on the techniques of making them. My computer was slow or the video was slow, I don't know which but she has alot of fun when she is in the kitchen.
southernplate.com/2015/02/biscuit-class-classic-3-ingredient-biscuits.html/comment-page-1#comment-6271534
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This was fun.0
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I am adding my Turkey Burger Recipe here, this is only the meat part of the burger.
Turkey Burgers
1 lb ground turkey
1 onion, finely chopped
1 red bell pepper, finely chopped
1/2 cup chopped fresh cilantro
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tsp ground cumin
1 tsp Tabasco or Tabasco Chipotle Pepper Sauce
Combine first 8 ingredients in a large bowl and gently mix with hands until just combined.
Form meat into 4 equal patties (about 3-1/2 inches in diameter by 3/4 inch thick) and chill on a plate 15 minutes.
Preheat grill. Coat burgers with oil and grill burgers on lightly oiled rack over moderate to moderately low heat, turning once, until golden brown, and cooked through, about 10 to 12 minutes.
Put burgers and accompaniments on bottom of 4 buns and top with remaining bun halves.
Makes 4 burgers.
Notes:
Remember to add the oil used to coat the burgers before cooking to your food log. I use grapeseed oil and it is great.
I have also cooked them under the broiler for about 4-6 minutes per side too.0 -
Thanks for the video, I couldn't get through to it yesterday and finally gave up, but seeing that Debora got it, I tried again this morning. I think I'm going to like that whole web site, Southern Plate. I can hardly wait to browse all the categories.0
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I lighten up the recipes I want to make, whether it means less sugar, butter or oil. It might not be exact to her recipe but it usually still tastes good. I wouldn't change a baking recipe though, thats a science I don't mess with, lol.0
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anewstart22 wrote: »I am adding my Turkey Burger Recipe here, this is only the meat part of the burger.
Turkey Burgers
1 lb ground turkey
1 onion, finely chopped
1 red bell pepper, finely chopped
1/2 cup chopped fresh cilantro
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tsp ground cumin
1 tsp Tabasco or Tabasco Chipotle Pepper Sauce
Combine first 8 ingredients in a large bowl and gently mix with hands until just combined.
Form meat into 4 equal patties (about 3-1/2 inches in diameter by 3/4 inch thick) and chill on a plate 15 minutes.
Preheat grill. Coat burgers with oil and grill burgers on lightly oiled rack over moderate to moderately low heat, turning once, until golden brown, and cooked through, about 10 to 12 minutes.
Put burgers and accompaniments on bottom of 4 buns and top with remaining bun halves.
Makes 4 burgers.
Notes:
Remember to add the oil used to coat the burgers before cooking to your food log. I use grapeseed oil and it is great.
I have also cooked them under the broiler for about 4-6 minutes per side too.
I wanted to add that I cooked my burgers on my new lodge flat round skillet and they were the best ever. Moist and tender, the edge of the skillet isnt very high but it held the juices just fine. I think because the only fat is what you cook the burger with, I also covered the patties with one of my stainless steel lids to keep the moisture from evaporating.
The burger is also loaded with the veggies and when you form the patties you will be pushing the vegetables back into the meat. You might think you put too many in and you didn't.
I was also out of hot sauce so I used a pinch of cayenne pepper instead. I liked it better and using the cayenne pepper means less salt in the burgers.
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Here's a recipe cthompson8083 shared in the Pot Bellied Stove post...cthompson8083 wrote: »I wrote a new recipie today
I was wondering, does anyone remember the meal plans I used to write out? I would like to get back into it if anyone is interested.
General Tso's Meatballs
Meat balls
2 pounds Ground Chicken
4 tablespoons peel and mince Ginger, Fresh
½ cups dice Green Onions
2 teaspoons Garlic Powder
½ cups bread crumbs
2 individual Egg
6 tablespoons Rice Vinegar
6 tablespoons Honey
1 cup hoisen sauce
1 cup water
1 tbsp red chili flakes
Add meatball ingredients to bowl, mix together, form balls.
Add rest of the ingredients to crock pot whisk to make sauce, add meatballs to crock pot. Cook on low for 4 hours, cool, add to freezer bag to freeze or serve with rice
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Microwave Brownies
I haven't tried these yet, but sounds interesting...andresconejo wrote: »Hey everybody!
Lately i've been trying and perfecting this recipe of a microwavable brownie that's easy, low in calories and also another one a little bit higher in calories but higher in protein!
So, for the first recipe i used these ingredients (you can use only half of the recipe if you want)
30 grams HErshey's unsweetened cocoa powder
122 grams Natural applesauce
1/2 tsp baking powder
1 tbsp Splenda
Nutrition:
Calories: 122
Carbs: 34
Fat: 4
Protein: 3
Fiber: 14
Directions: Mix dry ingredients in a medium-large bowl so you have enough space to mix everything, add applesauce and mix until well combined.
Grease with spray a ramekin or microwave safe bowl (the one i use is 6 oz. capacity and it fits perfectly) and microwave on high in lapses of 40 seconds to 1 minute until the center is set (it takes like 4-5 minutes in my microwave).
Let cool in the ramekin then flip and it will easily come out, and that's it! a rich, satisfying and delicious brownie is ready to be served.
Wether if you wanna eat it alone or topped with some ice cream and other toppings like i do!
Now for the high protein recipe i used these ingredients:
30 grams Hershey's unsweetened cocoa powder
1 container (150grams) Dannon 80 calories 2x protein greek yogurt
1 scoop (7 grams) Dr. Frank whey protein powder
1/2 tsp baking powder
1 tbsp Splenda
Nutrition:
Calories: 165
Carbs: 28
Fat: 3
Protein: 23
Fiber: 12
Directions: Same as the other normal one
Note: A difference i've noticed between both recipes was that the high protein one has a more moist texture than the one made with applesauce, i don`t know why but the applesauce one is a bit more dense and chewy, the high protein one was more moist but both are very rich and flavorful and will satisfy those late night cravings!
The recipe was from this post.0 -
The meatballs and brownies look good.0
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Hey Peeps, checking in and catching up!
Have one to share if you like fish. Have made this one several times and used cod twice and haddock once. Tasty with both. Served it with Basmati Rice but you choose what suits ya!
Cod Fillets with Tomatoes
3 Tablespoons Olive Oil
1 Small Onion, Finely Chopped
1 Large Garlic Clove, Minced
1 Carrot, Finely Chopped
1 Celery Stick, Finely Chopped
1 1/2 Cups Organic Chicken Broth
1 Sprig Fresh Rosemary
1 Teaspoon Thyme, Finely Chopped
3 Tablespoons Capers
2 Cups Cherry Tomatoes, Halved
Salt & Pepper
Dash Of Red Pepper Flakes (Or 1/2 Hot Red Pepper Finely Chopped)
4 Meaty White Fish Fillets (About 1 3/4 to 2 Pounds Total Weight)
To Garnish: 1/4 Cup Fresh, Chopped Parsley
Directions: Heat the oven to 400 degrees F.
In a heavy, ovenproof pan, heat the oil. Add the onion, celery, carrot and garlic, and cook until it is tender. Add the chicken broth, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil.
Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked.
Taste once more, and adjust seasonings if needed.
Remove the rosemary sprig, then add the fresh parsley to the tomatoes.
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Okay, so I love fish and I have some halibut in the freezer, do you think it would work for this recipe, it looks really good.0
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I do think it would work just fine. I am making this tonight (Ash Wednesday for those who practice).anewstart22 wrote: »Okay, so I love fish and I have some halibut in the freezer, do you think it would work for this recipe, it looks really good.
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hwasilewski wrote: »
I do think it would work just fine. I am making this tonight (Ash Wednesday for those who practice).anewstart22 wrote: »Okay, so I love fish and I have some halibut in the freezer, do you think it would work for this recipe, it looks really good.
Your recipe sounds so good! Thanks for sharing!
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Here's another recipe from Christina...cthompson8083 wrote: »
Polenta with Sautéed Veggies
1 (24-ounce) tube polenta, cut into 16 slices
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
Pinch of cayenne
1 medium zucchini, diced
1 red bell pepper, diced
Salt and pepper to taste
1 (15-oz.) can black beans, drained and rinsed
1/2 cup jarred salsa
4 ounces queso fresco, crumbled
Chopped cilantro, lime wedges, and additional salsa for serving
Preheat oven to 450ºF. use cooking spray coat a large baking sheet. Place the polenta slices on the sheet Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges.
Heat oil in a large skillet over mediufm-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper.
Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes. Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.
Notes
Shredded jack cheese can be substituted for the queso fresco if you have it on hand.0 -
4 Ingredient No Bake Peanut Butter Oatmeal with Raisins-Makes 20 Balls
Ingredients
⦁ 1.5 cup peanut butter
I used Central Market All Natural Creamy, no salt added
⦁ 3/4 cup honey-
I used Sue Bee
⦁ 3 cups rolled oats
I used Bob's Red Mill Rolled Oats
⦁ 1/4 cup seedless raisins
I did not pack the raisins in the measuring cup, I just poured them in.
Instructions
1. Line a 9x9 pan with foil.
2. Mix the oatmeal and raisins together in a bowl, set aside.
3. Melt the peanut butter and honey together until smooth on stove top.
4. Combine oatmeal and raisin mixture into pan and stir until well combined. Form into balls a little bit larger than a golf ball and set into foil lined pan, it probably won't fill the pan up as it didn't mine and I used an 8x8.
5. Cover with foil and place in refrigerator until set, about and hour and eat when ready.
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The recipe started out as bars but I didn't want to add oil to the pan or fight getting it out of the pan so I made them into balls instead. It was also kind of dry so I changed the ratio too. I like it this way, the ball easily holds together to eat it. It made 20 larger than a golf ball sized balls and one is plenty for a quick snack. The original recipe is below, it was a three ingredient recipe, I added the raisins to make it 4 ingredient(probably why it was kind of dry) but others commented it was dry too without the extra raisins, lol.
Recipe by Cookies and Cups at
cookiesandcups.com/3-ingredient-no-bake-peanut-butter-oat-squares/
Nutrition Facts
Servings 20.0
Amount Per Serving
calories 215
% Daily Value *
Total Fat 11 g 16 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 7 mg 0 %
Potassium 20 mg 1 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 3 g 11 %
Sugars 13 g
Protein 7 g 14 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 2 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Chocolate Covered Kiwi Pops
Strawberry would be good too.0 -
This is the recipe I made Sunday. I didn't put in parsley cause I had none and used Mrs. Dash for the salt. Looked like such a small amount of spices but smelled good when we walked into the house.
Robyn's Crock Pot Herb Roasted Potatoes
This is an easy side dish recipe for the crock pot. Adjust seasonings to your liking because I don't know if the measurements are exact. I also make these in the oven, just bake at 350 degrees for 30-45 minutes or until tender.
INGREDIENTS
• 6medium potatoes
• 1⁄4cup water
• 1teaspoon salt
• 1teaspoon pepper
• 1teaspoon garlic powder
• 1teaspoon instant minced onion
• 1⁄2teaspoon dried dill
• 1teaspoon italian seasoning
• 1teaspoon dried parsley
• 4tablespoons butter
DIRECTIONS
1. Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
2. Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
3. Add butter in separate pieces on top of the potatoes.
4. Cover and cook on low for 5 hours or until tender.
5. Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.
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^ Sounds yummy Debora. Would be good roasted in the oven too.0
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I agree. The crockpot is great for Sunday mornings though.0
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Sounds good Debora! Thanks for sharing the recipe. I will definitely give them a try.0
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Hubby cut out a muffin recipe cause he has some dried apricots. I questioned him wanting it cause it does include yogurt which he can't stand but probably wouldn't notice but... It also calls for orange juice which I hardly ever buy but if I get some for a recipe, I have to drink the rest of it. Is there any substitute I could use or do I just buy a small juice like I usually do.0
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Debora, What I usually do is buy an orange and squeeze it for the recipe. Another suggestion would be to find other recipes that call for OJ in them and use it up that way. I'm not much of a baker but I would assume any liquid such as water would do???0
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Sorry Debora, I'm no help...I love Orange Juice, fresh or from frozen.0
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Isabella, duh, so smart and we have oranges on hand.
Sheryl, I like orange juice - just not enough for the calories. I'd rather have other things. 0 -
I like orange juice but will only drink the Trop 50 since it has 1/2 the calories! If I drink too much, my reflux acts up
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I do the same as Isabella. I just squeeze the juice from a whole orange, or if it calls for lemon, from a whole lemon. I LOVE orange juice, but it's just too much sugar. Mostly now I just eat the whole orange. Every now and then I'll have a very small glass of it, but not like I used to. I used to like to take orange juice and put in the freezer for a short time to get it all slushie. So good! Ah, the good (bad) old days.
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I can't attest to how well these recipes will go over but they both look fantastic and easy to make, so I will be making it tonight if I have everything for it, lol. Yum!
mygourmetconnection.com/recipes/vegetables/sweet-pepper-mushroom-onion-medley.php
mygourmetconnection.com/recipes/main-courses/poultry/balsamic-basil-turkey-meatloaf.php0 -
The pictures look fantastic. Let us know how they taste.0
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The recipe for meatloaf and peppers was fantastic, my husband is already planning meatloaf sandwiches for lunch, lol. The leftovers on the veggies will be saved for my Easter Sunday crustless quiche. I'll chop them and freeze them spread out on a piece of foil so I can just add them to the eggs before baking so that should work well. I put some balsamic vinegar on some strawberries and served as a side dish as well. I am quite pleased with dinner tonight.
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https://www.youtube.com/watch?v=EXbRBEzq-qM
