Recipe share
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As everyone can see I love to cook. If you want any specific recipe and I have written it down I will look for it
Just send me a message. 0 -
Wow Karen! Can't you just post those to me please? One meal each day, all ready to eat :0
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What in the world! Karen I need you here with me
everything looks so yummy! 0 -
Lol ladies. That's why I'm fat. I cook and bake too much. I use to own a restaurant and it's a hobby of mine. I'm having to learn how to cook lightly now and revamp my recipes. Thank you. You make me smile.0
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All of those look amazing, Karen!0
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Thanks Noodle 0
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Home made banana muffins with homemade buttercream frosting. 120 just the cupcake. 240 calories with frosting.
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They look amazing!!!!!0
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Oh my! They float on the ceiling
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lmao, I guess I should have looked at the picture after posting it.0
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and one dirty burner0
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The stove top looks fine. I have never seen a tidy cook
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Hee hee Karen. That way they look light and fluffy0
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Grr. The IPad chops off most of my post!0
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They look wonderful Karen. I am going to have to make them this weekend.0
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Thanks Liz, they were amazing especially with the brown rice and chicken breast0
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MMMMM...did you grill them or cook them in the oven?
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One-Ingredient Banana Ice Cream
Makes 2 servings, about 1 cup
What You NeedIngredients
1 large ripe banana
Equipment
Knife
Cutting board
Airtight, freezer-safe container
Small food processor
Spatula
Instructions
1. Start with ripe bananas: They should be sweet and soft.
2. Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly-sized and somewhat small pieces.
3. Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
4. Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
5. Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.
6. Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
7. Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
8. Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
9. Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
10. Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
Recipe Notes
* Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.
* Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).
Mix-In IdeasWhile the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two or even three ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.
* Spoonful of peanut butter
* Drizzle of honey
* Handful of chocolate chips
* A few almonds
* Dollop of Nutella
* Scoop of cookie butter
* Tablespoon of cocoa powder
* Half a teaspoon of cinnamon, cardamom, or ginger
I made this last night. It was too banana tasting and over sweet to me. The girls really enjoyed it. It comes out with the texture of ice cream.0 -
MMMMM...I'm trying this with a little Nutella drizzled on top! YUM!!!0
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Hi all, one of my favorite hunger management tools is soup. I just made butternut squash curry soup this morning. I count this at about 25 calories/cup since butternut squash has about 60 calories/cup, onions are about 40 calories/cup, and I'm adding about 3 cups of stock to every two cups of vegetables.
1 onion
2-3 cloves garlic
Curry powder to taste
Other spices if you like (I used tumeric, cumin, powdered ginger, and a pinch of cayenne)
1 large or 2 small butternut squash
4-6 cups of vegetable or chicken stock
1. Cut the squash in half lengthwise and remove seeds
2. Roast on a cookie sheet in a 375 degree oven until really soft. When it's cooked, use a spoon to scoop the baked squash out of its skin.
3. While the squash is baking, roughly chop the onions and the garlic
4. In a large non-stick soup pot, saute the onions and garlic until translucent, adding spices.
5. Add the skinless baked squash and vegetable stock to the pot.
6. Puree with an immersion blender, adding more stock if desired to thin out the soup.
7. Bring to a gentle boil.
You can also make it with different spices. Sometimes I make a Mexican-inspired version by adding some chipotles, cumin, and Mexican oregano to the onions instead of curry spices. For Italian, use crushed red pepper, thyme, basil, and oregano.
You can also use other baking squashes or carrots as the main vegetable. You can also saute celery or red pepper with the onions and garlic.
This soup freezes great. I make a triple-batch today and froze most of it.
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That looks good barlovo. I may have to try that.0
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Made
bunny buns for Easter. Chicken over salad for lunch today with sweet mini bell peppers and ginger sesame garlic salad dressing.0 -
That looks Yummy!!!0
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Thank you.0
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Not only does it look delicious Karen...it's ADORABLE!!!0
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I don't know what happened that the pictures got so big. They didn't look like that when I first posted them. Odd lol, sorry.
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That looks so yummy Karen.
It's a bug on MFP.0 -
I know this is more of a winter recipe, but it's still pretty yummy. Sometimes I have to add a dash of milk to the cauliflower to make them a bit creamier, but be careful not to add too much or they will be too watery.
Skinny Shepard's Pie
1 head cauliflower, cut into florets
1 tablespoon olive oil
2 cloves garlic, mashed
1/4 cup Parmesan cheese
1 tablespoon reduced-fat cream cheese
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 pound ground turkey
1 1/2 cups hot water
1/2 cup whole wheat elbow macaroni
1/2 cup frozen peas
1 (1.25 ounce) envelope dry onion soup mix
1/2 teaspoon paprika
1.Preheat oven to 425 degrees F (220 degrees C).
2.Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 10 to 12 minutes.
3.Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes.
4.Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth.
5.Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water, macaroni, peas, and soup mix into turkey; simmer until pasta is tender yet firm to the bite, 5 to 10 minutes.
6.Pour pasta mixture into a 9x13-inch baking dish. Spread cauliflower mixture over pasta mixture. Sprinkle paprika over the top.
7.Bake in the preheated oven until lightly browned, about 20 minutes.
Serves 4
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OOOOh Noodle thank you....sounds YUM!0
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