Larger Loser Recipes!
conniewilkins56
Posts: 3,391 Member
Please remember to include measurements and baking time and temperatures as well as ingredients!
Can’t wait to see all the great recipes!….everyone is welcome to post recipes!….Yum!
Can’t wait to see all the great recipes!….everyone is welcome to post recipes!….Yum!
3
Replies
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Tuna Noodle Casserole
350 degrees for 40 minutes
6 oz. cooked noodles….600 calories
1 cup frozen petite peas…..140 calories
4 oz. diced and cooked celery and onion…20 calories
1 small can tuna, drained….100 calories
1 can Healthy Request cream of mushroom soup….125 calories
Salt and pepper to taste
2 tsp dried Parsley flakes
Mix together and pour in Pan or Oil sprayed casserole dish
Cover with foil for 35 minutes
Sprinkle 4 tsp. Grated Parmesan Cheese on top and bake 5 more minutes….40 calories ( optional )
This makes 2 large servings at 500 to 510 calories each!
I fixed this tonight with tri colored noodles…next time I think I would use 2/3 cup peas and a little more cheese on top….husband liked it, too!
3 -
My current favorite salad: Baby spinach with lentils and roasted cauliflower and radishes.
I want to make this today, but don't want to turn the oven on, so this might get pushed back a bit.
2 cups cauliflower
1 bunch radishes, quartered
3 tablespoons oil (I usually cut this down by at least half)
2 shallot, thinly sliced
1/2– 1 teaspoon grated ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon tamarind paste
5 oz baby spinach (or as much as you'd like)
1/2 cup cilantro, chopped
1/2 cup cooked black lentils
Roast cauliflower and radishes at 450 with olive oil, salt, and pepper, for 15-20 minutes.
Saute shallot til caramelized, add ginger and salt, saute for 30 more seconds. Add more oil, toast the cumin, coriander, and mustard seeds until they pop and start to brown. Remove from heat, add black pepper, cayenne, and tamarind paste.
Toss spinach and cilantro together in a bowl, with a small drizzle of olive oil, some salt/pepper, and a squeeze of lime. Top with the shallot/seed mixture and lentils.
The full recipe: https://www.feastingathome.com/indian-spinach-salad/#tasty-recipes-43591-jump-target
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The lentil sloppy joes I've been having for lunch this week. They freeze really well!
1 tbsp, Olive Oil
1 medium, Green bell pepper
1 medium, Onion
1 cup, water
1 cup, Beef or vegetable broth/stock
3 clove, Garlic
0.25 cup, Ketchup
3 tbsp, Tomato Paste
1 tsp Worcestershire sauce
2 tbsp, Brown Sugar
1 tsp, Spices, chili powder
1 tsp, Mustard, prepared, yellow
1 tbsp(s), Vinegar, cider
1 cup, Lentils, raw
4 or 8 oz(s), Tomato Sauce (the original recipe calls for 8 oz...my recipe on mfp has 4 oz, I'm not sure which I used)
Cook onions and peppers until soft. Add garlic, water, and lentils and bring to a boil. Cover, reduce heat, simmer 25 minutes. Stir in remaining ingredients, cook for another 10-15 minutes until thickened up. Serve over your favorite bun.
Full recipe: https://www.spendwithpennies.com/lentil-sloppy-joes/#wprm-recipe-container-1796952 -
This sounds good….the calorie count said 266 each for 8 servings…I assume the bun is extra?2
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conniewilkins56 wrote: »This sounds good….the calorie count said 266 each for 8 servings…I assume the bun is extra?
Ah, good eye! The website calorie estimate includes the bun! I copied the ingredients from my recipe builder, where the bun is separate and missed that. It is a lot of food for very few calories! I'll add my calorie estimates to the next one
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Now I am really going to try this!1
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Greek yogurt fudgesicles
Makes about 6 pops, 83 calories per pop.
1 cup plain Greek Yogurt (I used 2%)
3/4 C low-fat milk (I used skim)
6 tbsp unsweetened cocoa powder
60 g honey
1 Tbsp cornstarch
Blend everything together (I used an immersion blender), spoon into popsicle mold, freeze.
You can leave out the cornstarch, but it helps keep the pop from getting so icy (more fudgesicle texture - husband appoved!). The sweetener can of course be changed or adjusted to taste.
I adapted the above from this original recipe: https://www.weightwatchers.com/ca/en/recipe/greek-yogourt-fudgesicles/5732fdfa311dd6da143618d4
I promise this is the last one for today, but it is HOT out and this seemed necessary!
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Greek yogurt fudgesicles
Makes about 6 pops, 83 calories per pop.
HALT!
Explain how to modify with 0% oikos greek yogurt.... 0% yoplait sucralose sweetened yogurt... silk unsweetened vanilla flavoured cashew milk (mine) or 2% plain milk (to be stolen from others) or carnation "skim" milk powder.
Please use small words and easy to follow action sequences suitable for heat impacted catatonic hamsters which is all I'm operating with!
Can also provide blueberries, frozen banana, and watermelon which are fall back positions!
I do note that commercial fudgesicles come in at about 80-100 Cal... so not too far off: are these bigger, better, stronger?3 -
Greek yogurt fudgesicles
Makes about 6 pops, 83 calories per pop.
HALT!
Explain how to modify with 0% oikos greek yogurt.... 0% yoplait sucralose sweetened yogurt... silk unsweetened vanilla flavoured cashew milk (mine) or 2% plain milk (to be stolen from others) or carnation "skim" milk powder.
Please use small words and easy to follow action sequences suitable for heat impacted catatonic hamsters which is all I'm operating with!
Can also provide blueberries, frozen banana, and watermelon which are fall back positions!
I do note that commercial fudgesicles come in at about 80-100 Cal... so not too far off: are these bigger, better, stronger?
Essentially replace the yogurt/milk with the same amount of your preferred yogurt/milk!
Yogurt -- 0% Oikos greek yogurt - would work equally well.
- 0% Yoplait sucralose sweetened - you may want to reduce the honey (to taste), as well as the milk (since yoplait isn't as thick as the greek yogurt). Maybe start with half the milk and add from there. The texture should be gloppy, not runny or pourable, but not so thick that you can't spoon it into popsicle molds. Kind of pudding-like, I think.
Milk -- Silk unsweetened vanilla cashew milk - I'm not sure how it would freeze up, but seems worth a try. May make for an icier pop?
- 2% - Easy substitution that should work perfectly
- Skim milk powder - Unsure how well this would work, I'd try either of the other milks first I think.
Calorie-wise, they are fairly equivalent to commercial fudgesicles. Yogurt makes them a bit tangier, and I like that I get some extra protein from the greek yogurt. For me, the deciding factor was craving fudgesicles the day I walked to the grocery store, and having no way to buy them and get them home without melting in the heat.
Also, you can definitely swap out flavors or add in fruit! I made some with strawberries, and I plan on making some with PB2 for my next batch (maybe chocolate PB2 banana?). Maybe swap some coffee for the milk and make mocha fudgesicles?3 -
Frittata
4 eggs
150 grams liquid egg whites
14 gram butter
300 grams cooked ruby gem potatoes
95 g crumbled feta cheese (full fat)
6 g grated parmesan
149 g red onion
175 g 2% cottage cheese
155 g asparagus in 1 inch pieces
75 g kale
70 g diced bell pepper
whatever herbs you have on hand
salt and pepper to taste
in a frying pan that you can put in the oven - saute red onion in butter until slightly soft, add peppers and asparagus, saute for maybe 1 minute, add kale and saute until kale is slightly wilted.
dot cottage cheese over vegetable mixture in frying pan
beat eggs with egg whites - pour over vegetables/cottage cheese in pan
sprinkle feta and parmesan over the whole lot
Now you can pop the whole pan into the oven until eggs are set - maybe 20 minutes. Or you can turn the heat down very low, cover the pan and cook on the stovetop until eggs are set. But the oven gives you a nice crispy top!
Makes 4 servings - 300 calories each.
20g carbs 14g fat 24g protein
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Chaat Salad
(adapted from Meera Sodha's "Made in India" cookbook)
Serves 4
240 calories per serving
1 English cucumber (about 10 oz)
7 oz radishes
1 small bunch of green onions, whites thinly sliced
Seeds from 1 pomegranate (or 1 small container of seeds from the store)
1 oz cilantro, stems and leaves, finely chopped
2 tbsp olive oil
2 tsp black mustard seeds
1 15 oz can of chickpeas, drained, rinsed, and patted dry with paper towel
1/4 tsp cayenne
1/4 tsp chili powder
3/4 tsp salt
1 1/2 tsp sugar
Juice from 1/2 a lemon
2 tbsp desiccated coconut (unsweetened)
1/2 tsp chaat masala (optional)
Chop the cucumber and radish into chickpea sized pieces, add to serving bowl. Add the thinly sliced green onions, pomegranate seeds, and cilantro.
Heat 2 tbsp olive oil over medium-high heat, when hot, add the mustard seeds. When they begin to pop, add the chickpeas. Cook for about 5 minutes or so, stirring occasionally, until the chickpeas begin to crisp up. Add the cayenne, chili powder, salt, sugar, and lemon juice, and stir for a few moments. Remove from heat and stir in the dried coconut.
Add the chickpea mixture to the serving bowl, toss, and top with a sprinkle of chaat masala (optional).
Fabulous on its own, also try with a spoonful of mint yogurt chutney.3 -
Mint Yogurt Chutney
(adapted from Meera Sodha's "Made in India"
Serves 4
23 calories per serving
5 tbsp non-fat greek yogurt
1/2 oz mint
1 green chile (jalapenos or serranos are good), roughly chopped
Juice from 1/2 a lemon
2 tsp sugar
pinch of salt
Blend all ingredients together in food processor, blender, or (personal favorite), in a mason jar using an immersion blender. Serve immediately or refrigerate.2 -
Fried Green Tomatoes
serves 4
estimated 150-200 calories per serving
2 large green tomatoes
2 large eggs, separated
2 Tbsp almond flour
all purpose flour for dusting
salt to taste
oil for frying
Heat enough oil in a pan to make around 1/4 of an inch deep at least. Oil should sizzle if a sprinkle of water is thrown in.
slice the tomatoes. Beat the egg whites until stiff peaks form, like a meringue. Fold in the egg yolks and almond flour. To lower calories and cholesterol, you can omit the egg yolks all together if you'd like.
Lightly dust the tomato slices with all purpose flour, then dip in the egg white batter, coating both sides.
Place tomato slices in oil in the pan. Fry around 3 minutes or so, until lightly brown, then flip and fry another 2 minutes or so, until to your preferred brownness. Remember that the longer they fry, the more oil they will absorb.
Drain on paper towels to get as much oil back out as you can.
Serve with a low calorie sauce, such as greek yogurt ranch dressing.
*note: I did not measure out oil to figure out how much is actually absorbed into the food and how much oil evaporated; I simply added in a certain amount of olive oil to the recipe to estimate the amount of oil taken in.
if you want to avoid the oil entirely, try baking them at around 400 degrees F at about 8 minutes each side or more, depending on the level of tenderness, or sticking them under a broiler for a minute or two each side. if you try these non-oil methods, let us know how they turned out!
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ok, one of my favorites!
Spectacular Corfu Sofrito
(Σοφρίτο Κερκυραϊκό).
This requires a bit of attention, but the results are godly. Translating from Greek, this is very close to what we eat in Corfu (got an aunt in St Spyridon Bay, I'm a lucky *kitten*).
WARNING, this dish is *many kittens* awesome.
Ingredients (for 8 people)
About 1050kcal per serving (sigh).
1,8 kg of beef (the rump is a good candidate, especially medallions) thinly sliced in half centimetre pieces.
300 ml. White Wine
150 ml. White Balsamico vinegar
200 g. flour
500 ml. hot beef broth/stock (If you don't make your own, you should. But anyway, I think you can buy stock cubes and mix with water).
200 ml. olive oil
6 cloves garlic, minced
1 ½ cups chopped parsley
Salt, Pepper
Directions
1. Remove the meat from the refrigerator 1-2 hours before cooking and preparing the remaining ingredients. With paper towels wipe up and down all the pieces to remove moisture.
2. Put the flour in a pan and add 1 tsp ¼ salt and pepper and stir (you can add more seasonings to the flour if you like, this is how we do it in Greece though). Then cover each slice in flour. Let them rest for 10'.
3. In large and wide nonstick saucepan, pour some olive oil over high heat. When the oil is hot, put in the slices gently and give them a quick fry. Remember, be gentle both in getting them in and turning them, there is no need for splashing or heavy duty work.
Technical Note: Never put more than 3-4 slices of meat together at a time, you need to keep the oil temperature up. If the oil gets too cold, instead of a thin crust that seals the taste in we get a droopy, flaccid like piece of over-saturated with oil meat. You don't want that.
4. Turn the slices every minute or so - gently - with forceps for about 3-4 minutes until you get a characteristic honey colored crust on the outside. Remove them in a bowl or pan, allow the oil to heat up again and then - only then - go to the next batch. If during frying you need extra oil, you can add some but have in mind that what we want in the end is for a little oil to remain in the pan. Be conservative.
5. When all slices are done, reduce the heat and drop in the chopped garlic to saute properly. You only need about half a minute for that. As soon as its done, take a deep breath (incoming vapor nightmare) and drop in the wine and the vinegar. De-glaze like a lunatic with a wooden spoon while holding your breath. 30 seconds of excruciating asphyxiation is enough for most of the vapors to go away.
6. Put all the meat slices back into the pot, spreading them across the surface, in layers. Immediately after, add the beef stock to almost cover the top layer of meat and if that doesn't cover it then add a little more hot water.
7. Leave the sofrito to simmer over very low heat for 1 hour, stirring it a little every 10 minutes or so. In one hour, add salt and pepper, taste the broth, and then add the parsley. Let it simmer for another 15 minutes until the sauce you have is relatively thick and the meat can be cut with a fork. The fire must be very low to not get the meat stuck in the pan. If you see that happening, well..stir more you coward! After its done, let it rest for at least 10 minutes before serving.
8. For a good companion, you can try double-fried hasselback potatoes. Take the potatoes whole, and clean them properly. Then take a knife and drive thin wedges to the potatoes. Don't go all the way through though, you want the potato to stay in one piece. Those wedges serve as channels for the oil to sip in and do some frying ninja action. Take the potatoes and boil them in water, with white vinegar until they are half done. Alternatively, put them in the microwave for 10'. Take them out, and deep fry them for 12' @ 160 degrees celcius. Let them chill in the fridge, you can even freeze them if you like. When the sofrito is almost ready for serving (done and waiting for it to rest), put them back in the frying pan for 3' @ 180 degrees (4' if they are frozen).
Perfect every time. When to season and how, is a matter of personal preference so apply your own technique to it.
Serving
Sprinkle a little fresh parsley and serve the Sofrito with the potatoes in a platter on the table.
Admittedly, this is a pretty heavy dish caloric wise, I really like it though, for obvious reasons. I make it once every two months or so.
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I think my 🐹 h8s u 🤷🏻♂️
Have you ever tried lightening the recipe? For example using or not using the flour and deep fry process vs a quick sear using spray or somewhere in that continuum?
I'm definitely trying the vinegar trick the next time I boil potatoes and the wedge formation, that looks awesome ❣️2 -
I haven't really had the nerve to try changing the recipe. My great-aunt would probably maul me to death with a rolling pin lol
Twould work though. The flour helps with thickening the sauce some, but it can be optional. Less oil in the pan would result in a more balanced dish calorie wise without losing much of the searing process/flavors.
And you can always go for oven baked chips, carrots and sweet potatoes could pair nice with the meat.4 -
Laurie I will tell you the secret of Dante's not yet posted recipe which I've never made from a recipe book, thus I can guarantee is not authentic at all!
Random amount of onion (half to one large red or white) and garlic (I use *lots*, like 30+g) in the non stick pot and pan, in our world probably using tiny amount of spray.
Dump the frozen bag 🤣 of green bean like objects in the pot, about 1kg.
Also works beautifully with frozen peas. Also works beautifully with frozen peas and carrots. Also works beautifully with.... 😹😇
Dump a can of regular or Italian spiced or low sodium tomatoes in the mix. In my case probably the pieces or crushed instead of whole..
Get a cube or two of Knorr or use some powdered from the jar (I've been using the veggie Knorr version made with mushrooms lately). Eye ball it as if the tomatoes were water for a saltier result, or quite a bit less otherwise. I wouldn't put more than a couple of cubes for 750ml tomatoes
Put in some potatoes if you've used watery tomato sauce, you may need to add some water if you've used crushed tomatoes.
Boil the 💩 out of all this at a low heat🤣
The trick is how you balance the illegal sriracha you will stir in there against the traditional tablespoon of sugar, or the non-traditional two or three drops of sucralose (or a couple of the little round sucralose pills that they sell).
Oh yes, you're supposed to be using olive oil instead of spray! A gratuitous five grams or so halfway through does improve the look and taste if you've gone with spray cooking in the beginning 😇
On a poverty 🐹 budget you can probably skip. On a Bella and Dante I'm happy with small portions instead of the whole pot 🐹 budget it does add to the taste and you should maybe even use more!
See @Dante_80 's explanation below❣️
Ignore his PAV-cidal advice which will land you in trouble with 🐹 authorities and experiment in the continuum.
I admit that I will incorporate his wine next time I'm making some!
By the way mine can also be made with sausages! Yes really you can cut a snausage or two in there and thus skip any additional lipids 🤣😇
And what's even better all this can be eaten warm as soon as you're done making it, at room temperature if you've left it out for a bit, cold right out of the fridge, nuked for a few seconds... with traditional bread and feta cheese... over regular or even cauliflower rice when you get down to it... anyway you slice or dice it❣️❣️❣️2 -
This was requested.
Greek green bean and olive oil stew
Ingredients (4-6 portions)
1 medium onion
100ml olive oil
1 clove of garlic (I go for two but YMMV)
1 teaspoon granulated sugar
500g potatoes (3 medium or 2 large ones)
1 full tablespoon tomato paste
50g white wine
lemon zest, of 1 lemon
400g canned tomatoes
300g water
1 vegetable bouillon cube (or 1 teaspoon of bouillon powder - I use Knorr)
1kg green beans, fresh or frozen
1/3 bunch mint (optional)
2 spring onions
1/3 bunch parsley (not optional!)
salt
pepper
To serve
200 g feta cheese, optional
1 tablespoon(s) oregano, dry
2 tablespoon(s) olive oil
3-4 slices bread
Procedure
Place a pot over high heat and add 2 tablespoons olive oil.
Coarsely chop the onion and add to the pot.
Mince the garlic and add it to the pot along with the sugar. Sauté until the onion softens.
Peel the potatoes, cut them into pieces and add them to the pot.
Add the tomato paste and wine. Mix until the alcohol evaporates.
Add the lemon zest, chopped tomatoes, water and bouillon cube.
Chop the edges off of the green beans, add them to the pot and mix.
Cover pot with lid, lower heat to medium-low and simmer for 40-50 minutes.
Remove pot from heat and add the (mint,) parsley, the green part of the spring onions finely chopped, salt, pepper and 80 g of olive oil.
Mix and serve with feta cheese drizzled with olive oil and sprinkled with oregano along with slices of bread.
4 -
Now, I know that this sounds like a lot of oil. But this dish is supposed to have it, it is a lathero (λαδερό)
Lathera are a whole category of Greek recipes where vegetables are cooked in olive oil and tomato along with herbs.
We eat this as a main course along with bread and feta cheese.
Don't skimp on it, divided to portions it is not bad at all caloric wise (less than 450 for each serving). Together with 30gr of feta and a rye bread slice it should net you around 650-700 for the whole meal.
Lastly, kill PAVs recipe above with fire and extreme prejudice!
4 -
Thank you, both! I love this. I love this group. I might land somewhere between the two versions. Definitely making this on Friday. I've made something like this is in the past - but without a recipe - and probably with much less oil, no wine, no feta, no lemon zest, parsley, mint or bouillon. lol - so quite different on the flavour front.
I do really like PAV's procedures though: dump, get, put in, boil the 💩 out of...compared to...place, peel, add, simmer
Can't wait.
I'll report back!5 -
what does adding vinegar to potato boiling water do?0
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lauriekallis wrote: »what does adding vinegar to potato boiling water do?
The vinegar causes the potatoes to form a microscopic crust, which helps them hold their shape. When you are going for semi-boiled potatoes, keeping them undamaged is helpful.
Generally speaking, an acidic environment will slow down the break down of pectin in fruits and vegetables, so they'll stay firm and hold their shape while cooking.
On the contrary, a basic environment will speed up this process, giving you softer/mushier vegetables.
So...there are many ways to skin a cat! For example, instead of vinegar you can actually add a little baking soda to the water, to get a roughed up, gooey surface that gets nice and crispy when fried.4 -
No for so very many reasons…..turkey kielbasa here on bread with ketchup and a salad….I am struggling mightily….2
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Dante - thank you! You may have just solved a decades old dilemna for me - which came up just this past weekend. The mother of my ex, who passed away ?? over 30 years ago made a very unique potato salad - since she died I have tried to carry forward her particular version. But I can never get the potatoes to hold onto their shape and to be as ??? silky? as they were in her salad. I have tried so many different things, but not vinegar in the boiling water. I bet that was it! She also used a very generous amount of vinegar in the salad itself, so I would never have picked up on it by taste.
Thank you!
I'll give this a try next time I boil potatoes (I probably won't make the salad until next summer - but I'm rather tickled (pickled) to think that I can more closely replicate her salad!
Connie - I knew you wouldn't let us down
5 -
All the recipes sound delish. I will need to read back to see the whole lot.
eliezalot: Those Joes sound yummy. I am definitely gonna give them a go!3 -
This one is for @lauriekallis too, since we were talking about mint and dill the other day! I think you will like this, it's close to the green bean one!
Greek tomato pea stew
Ingredients (4-6 portions)
55ml extra virgin olive oil
1 onion, dry
2 spring onions
2 carrots
2 potatoes
100 g white wine
400 g canned tomatoes
1 vegetable bouillon cube
1 liter water, boiling
450 g peas, frozen
2 tablespoon(s) dill
2 tablespoon(s) mint
lemon zest, of 1 lemon
1 tablespoon(s) lemon juice
salt
pepper
To serve
mint, some
1 lemon, in wedges
olive oil, some (I mean...you know..ok suit yourself!)
Procedure
Place a pot over high heat and let it get very hot.
Coarsely chop the onion.
Add some olive oil to the pot and add the onion.
Thinly slice the spring onions and add them to the pot. Mix.
Cut the potatoes into 2 cm cubes and add them to the pot.
Mix and sauté the vegetables until light golden.
Add the wine and allow the alcohol to evaporate for 1-2 minutes.
Finely chop the dill and mint. Set aside until needed.
Add the chopped tomatoes, vegetable bouillon cube and the water to the pot.
As soon as the mixture comes to a boil, cook for 15-20 minutes, until the potatoes have softened. Leave the pot uncovered while cooking so that the liquid can evaporate and the sauce can thicken.
Add the peas, half of the dill and half of the mint. Stir.
Cover pot with lid and simmer for 5-7 minutes over low heat.
When ready, remove from heat and add the remaining dill and mint as well as the lemon zest, lemon juice, salt and pepper.
To serve, (drizzle with some extra virgin olive oil and) top with extra mint and lemon wedges.
If you cut this to 5 portions, it should definitely be less than 350ckal per. Have in mind that this dish is also surprisingly filling. Cheers..C:
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This does look good!2
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This looks amazing!!!!! Look - you are luring Connie in too with that delicious looking photo! As soon as I free up some freezer space this will find its way into my heart I'm sure.3
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I love peas!2
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Dante appears to speak my love language… greek food 😍3
