Fat2Fit in the Kitchen - Recipes, Tips, and More!
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One of my sknnytaste favorites: I love this soup. I add some parmesean rind to the soup, delicious; makes the most flavorful soup. If they don't completely dissolve while cooking you can either remove, or just eat along with the soup. Sometimes the bigger pieces can be a bit chewy though. You could use ground turkey to make it even lighter. Some people say add garlilc, hot pepper - I've done both and both are delicious.
https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/
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@ddainiak Good choice! I have made this recipe and loved it.
What's everyone in the US making for the 4th of July? I'm thinking of making these:
Hawaiian Bacon Pineapple Chicken Kebabs https://cafedelites.com/hawaiian-chicken-bacon-pineapple-kebabs/
Olive Garden Salad https://www.chelseasmessyapron.com/spiralized-cucumber-salad-with-olive-garden-dressing-copycat-video/
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@trooworld I’ve made a very similar chicken kabob recipe in the past. It’s always a hit.
I’m celebrating Canada Day and making pulled pork and baked beans.1 -
@CasandraW Oh good to know! Happy Canada Day to you (when is it? Is it the 4th?)! Pulled pork and baked beans sound wonderful.0
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@trooworld Canada Day is July 1st. We celebrate it the same way the 4th of July is celebrated in the US.1
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@CasandraW Oh good to know. Enjoy!1
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I'm a sweets person. I guess part is how I was raises, after supper you have dessert. I made some homemade fudge pops. Each were less than 100 calories each and only 5 g sugar. Definitely a keeper recipe!2
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@lindamartin27 I grew up with dessert too. I now have fruit instead of dessert.1
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lindamartin27 wrote: »I'm a sweets person. I guess part is how I was raises, after supper you have dessert. I made some homemade fudge pops. Each were less than 100 calories each and only 5 g sugar. Definitely a keeper recipe!
Me too. Always dinner then dessert growing up1 -
Does anyone know how to share recipes you have created in MFP to where can put them in discussions? I can't seem to do anything but type in the comment section.0
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lindamartin27 wrote: »Does anyone know how to share recipes you have created in MFP to where can put them in discussions? I can't seem to do anything but type in the comment section.
That's a really good question. I just went to my own recipe collection in MFP, clicked on "copy". It opened the recipe and I copied the URL. Here goes the paste -
https://www.myfitnesspal.com/recipe/edit_v2/58151364464317
Let's see if it worked!
It seems to work! I do not think I needed to click on "copy" at all, though. I'm sure that just opening up your recipe and copying the URL will do the job. Great idea!
Anyone have some good recipes to share?
ps - if anyone wants to make that soup recipe, just cook it all up until the beans are soft, hit the whole batch with an immersion blender to make it thick and smooth, and enjoy! I didn't put the cooking instructions in there...0 -
@jugar I don't know that it worked, I didn't see any ingredients when I clicked on that link.
Here's an easy Mexican recipe that is delicious. I got it from a former coworker who was from Mexico. The level of spiciness depends on how many dried red chili peppers you add. Serve over rice.
Chicken with Green Chili Sauce
1 pound boneless skinless chicken breast cubed
black pepper
seasoned salt
garlic powder
1 lime
SAUCE:
10 tomatillos (husks removed and then rinse)
1 tomato
1 clove garlic
2 jalapeno
3 red chili peppers dried
salt to taste
2 tablespoons olive oil
Season chicken with pepper, salt, juice from the lime and garlic powder. Heat oil in skillet. Put seasoned chicken in skillet. Saute until browned.
At the same time, make green sauce:
Boil tomatillos, tomato, jalapenos, and red peppers until soft. Drain and place in a blender with garlic and salt. Blend until smooth.
Combine sauce with chicken. Simmer for 15 minutes. Serve over rice.
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@jugar there wasn't anything when I checked link also
@trooworld that recipe seems delicious! Definitely adding to my To Try List. Thank you!0 -
@lindamartin27 and @trooworld Bummer! When I click it on my computer, it goes there. Hmmph. I'll let MFP know and maybe some day someone might fix it.0
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@lindamartin27 you are welcome! I hope you like it.
Here is a snack/appetizer recipe that I recently discovered that I love. It uses an air fryer to "fry" the pita chips. I think you could get away with less oil. If you don't have sumac (which can be found at international markets), a good sub would be garlic powder and parsley:
Air Fryer Pita Chips - https://thecoppertable.com/air-fryer-pita-chips/
And to go with it, my favorite hummus recipe:
2 cups canned garbanzo beans drained
1⁄3 cup tahini
1⁄4 cup lemon juice
1 teaspoon salt
2 cloves garlic halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.3 -
My husband made this recipe last night. According to MFP, the recipe was 347 cals, 28 carbs, 19 fat, and 15 protein BUT high in sodium. It was super good and quick to make:
Chicken Wontons in Spicy Chili Sauce - https://pinchofyum.com/chicken-wontons-in-spicy-chili-sauce
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My husband made this recipe last night. According to MFP, the recipe was 347 cals, 28 carbs, 19 fat, and 15 protein BUT high in sodium. It was super good and quick to make:
Chicken Wontons in Spicy Chili Sauce - https://pinchofyum.com/chicken-wontons-in-spicy-chili-sauce
Looks divine! Adding to my TO TRY LIST!1 -
We had this for dinner tonight poured over some cauliflower rice. my family tore it up! Tummy!1 -
ice cream bread
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This is a soup that I make when my guts are flaring up; I eat it for a week and it calms everything down.
1 box Trader Joe's Miso Ginger Broth (=4 cups, if you have miso and want to make your own broth)
4 medium zucchini, chopped
3 stalked celery, chopped
1 cup chopped green beans
1 bunch parsley, stems & leaves chopped
3 tomatoes, chopped
2 tsp herbs (your choice; rosemary, thyme, oregano etc)
Simmer 30 minutes. You can puree some of it or all of it or none of it - it's delicious as is.
FYI, I have a condition called microscopic colitis. 13 years ago I was told that the only treatment was steroids. I decided to go another route and never took medication. If I have a flare up, I eat pretty much nothing but greens for a week, and it straightens me right out - not just for a little while, but for months. This soup is a big part of my homestyle "treatment". My brother thinks it helps because of the miso; personally I think it's the parsley. But I've never had to go back to see that smug gastroenterologist who told me, when I turned down the meds, "You'll be back".4
