Recipes
Replies
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Here is the Spicy Potato Recipe that the girls really liked and Ralph did not.
Spicy Potatos in the Crockpot
INGREDIENTS
SERVINGS 4-6
• 6 medium potatoes
• 1/4 cup water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon instant minced onion
• 1/2 teaspoon dried dill
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 4 tablespoons butter
Peel potatoes and cut in half moons, add spices and butter. Cool on low 4-5 hours.
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Prince's Cabbage
3 cups shredded cabbage
1/2 c. broken walnuts
2 or 3 unpeeled apples, diced
1/2 cup pineapple tidbits
1/3 cup raisins
2 Tablespoons sugar
3/4 cup mayonnaise
Toss and blend: chill.0 -
Thanks tons for sharing these Debora! I look forward to trying them very soon!0
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Cream Puff Dessert
Ingredients
• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 2 cups cold 2% milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• TOPPING:
• 1 carton (8 ounces) frozen whipped topping, thawed
• Chocolate syrup
Nutritional Facts
1 piece: 248 calories, 17g fat (11g saturated fat), 95mg cholesterol, 273mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 5g protein.
Directions
1. In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition.
2. Pour into a greased 13x9x. baking pan. Bake at 400° for 25-30 minutes or until puffed and golden brown. Cool on a wire rack.
3. For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Store in the refrigerator. Just before serving, drizzle with chocolate syrup. Yield: 15 servings.
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Thanks for the recipe Debora!0
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Hi ladies, since Marcie asked, here is the lentil and bean casserole recipe that I made. Let me know how you like it if you make it.
Red Bean and Lentil Casserole
Servings: 8
Here’s what you need...
• 1 teaspoon olive oil
• 1 large onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 red bell pepper, seeded and chopped
• ½ cup dry sprouted lentils, such as Puy or green
• 2 ½ cups low-sodium, organic vegetable broth
• 1 large cooking apple such as Granny Smith or Macintosh, peeled, cored, and chopped
• 2 teaspoons dried basil
• ¼ cup white wine (I just used more broth but you can probably just leave it out altogther)
• 1 (14oz) can chopped tomatoes
• 1 (15oz) can kidney beans, drained and rinsed
• ½ cup shaved Parmesan cheese (I just used grated)
• Salt and pepper to taste
• Grated parmesan cheese (optional)
Directions:
1. Preheat the oven to 350º. Lightly grease a 9x13 casserole pan with olive oil.
2. Heat the olive oil gently in a large saucepan, add onion and garlic, and cook for five minutes until the onions are translucent.
3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add the peppers, basil, apple, white-wine, shaved Parmesan cheese, and canned tomatoes and mix well.
5. Transfer the mixture to the casserole pan and sprinkle grated Parmesan cheese on top. Bake for 30 minutes.
6. Serve immediately, or freeze remaining portions in individual servings.
Nutritional Analysis: One serving equals: 260 calories, 3g fat, 335mg sodium, 42g carbohydrate, 10g fiber, and 18g protein
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Hi ladies, since Marcie asked, here is the lentil and bean casserole recipe that I made. Let me know how you like it if you make it.
Red Bean and Lentil Casserole
Servings: 8
Here’s what you need...
• 1 teaspoon olive oil
• 1 large onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 red bell pepper, seeded and chopped
• ½ cup dry sprouted lentils, such as Puy or green
• 2 ½ cups low-sodium, organic vegetable broth
• 1 large cooking apple such as Granny Smith or Macintosh, peeled, cored, and chopped
• 2 teaspoons dried basil
• ¼ cup white wine (I just used more broth but you can probably just leave it out altogther)
• 1 (14oz) can chopped tomatoes
• 1 (15oz) can kidney beans, drained and rinsed
• ½ cup shaved Parmesan cheese (I just used grated)
• Salt and pepper to taste
• Grated parmesan cheese (optional)
Directions:
1. Preheat the oven to 350º. Lightly grease a 9x13 casserole pan with olive oil.
2. Heat the olive oil gently in a large saucepan, add onion and garlic, and cook for five minutes until the onions are translucent.
3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add the peppers, basil, apple, white-wine, shaved Parmesan cheese, and canned tomatoes and mix well.
5. Transfer the mixture to the casserole pan and sprinkle grated Parmesan cheese on top. Bake for 30 minutes.
6. Serve immediately, or freeze remaining portions in individual servings.
Nutritional Analysis: One serving equals: 260 calories, 3g fat, 335mg sodium, 42g carbohydrate, 10g fiber, and 18g protein
That sounds yummy Isabella, I'm going to have to try this!
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Zuchinni And Tomato Sauce with Small Pasta Shells
I served this tonight topped with broiled salmon for dinner. Hubby really liked it, and it was very simple. The recipe comes from me altering another recipe, and I don't know if the nutrition info is correct. It does not include the salmon I served with it. The nutrition information comes from my paid recipe site, and I don't plan on putting it into MFP to find out, sorry.
Notes:
I didn't add the parmesan cheese, but am sure it would be fantastic on it. Also, don't cook the pasta first, add it into the recipe raw and uncooked. Unless you are using fresh pasta that has not been dried first. If you are using fresh pasta, cook it first, and add it to the sauce when finished. If you aren't using dried pasta, then do not add the 1/4 cup water, or your sauce will take forever to cook down. The water is for the dried pasta to cook, and the pasta cooking into the sauce thickens it as well.
Ingredients
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 28 -ounce can whole San Marzano tomatoes
Dash salt
Ground black pepper
1/4 cup water
5 medium zucchini
6 ounces small shell pasta-uncooked raw
Ground black pepper, to taste
Grated parmesean cheese
Instructions
Wash and dry zucchini, cut in half longways, then in half longways again. This will make quarters. Line them up and cut into 1/4" thick pieces. Set aside for later.
Mince garlic, set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until the garlic is just golden, about 1 minute. Add all of the cut zucchini and cook until lightly browned.
Crush the tomatoes into the skillet and add juice. Add salt, uncooked pasta, and water. Stir well and simmer, stirring occasionally, to keep the pasta moving. When the sauce is slightly thickened, and the pasta is cooked al dente, it is ready to eat Add pepper to taste and add more salt, if needed.
Top with grated parmesean cheese, if desired.
Nutrition Info
Per Serving based on 4 servings
Calories 284
Protein 9.35 g
Fat 8.8 g
Carbs 44.62 g
Fiber 6.93 g
Sugar 10.64 g
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Sounds yummy Anew. I wished my Dad could still eat dishes with tomato sauce in them! I don't typically make them anymore because it would be just for me.
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My hubby is finally wanting to try and eat healthier and has suggested trying to go Vegan, so I started going through this post and you all have provided several good websites with recipes, plus your own recipes as well, thank you. I will be talking more with him on trying some of them.
If you have found any other great recipes or meal plans I sure could use some help, it's just the 2 of us and he is not big on leftovers.0 -
Tammy, a friend of mine went plant based when they found 4 blockages in her heart. I was asking her about it and she recommendeda website called forks over knives. And you can get the book by the same name. And she found a Facebook group called Shane and Simple and he has really simple recipes on his website. So you could check that out. Not having meat would not go over big here.0
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Thanks for the info Debora, we had our first real meal last night that was supper close to vegan as I could get, I did have a egg and some cheese on a salad but other wise we had vegan meatloaf cups, split a healthy choice green goddess bowl (vegan), which wasn't that bad. But tonight I think I'm going to have some sort of meat with a vegan side dish, still not sure. This is just going to be a process, one step at a time. I don't think he want's to go totally vegan just in corporate a vegan meal 3 maybe 4 times a week plus more fruits through out the week.
I'll keep you all posted.0 -
That sounds like a good plan. Then you can see by trial and error what works for you.0
