New Food Ideas
RosieRaz
Posts: 282 Member
Today is an incredibly slow day at work so I've been hitting up the forums. Yikes, I know! :huh: Anyway...ran across a post with some really yummy food ideas (I'm also starving so this doesn't help) and thought I'd share. Feel free to contribute some of your favorites as well. :drinker:
SNACKS
1. Banana Chips
Slice banana into thin chips, dip in lemon juice, and spread on a cookie sheet. Bake for 2 hours @ 200 degrees and flip.
Bake for another 1.5-2 hours or until crisp. (They won’t be totally crisp in the oven, but will harden as they cool)
IMPORTANT STEP: Spray the cookie sheet with PAM otherwise you will get banana chunks glued to your pan.
2. Mozz Sticks
Mozzarella sticks- use egg roll wrappers and string cheese. Baked not fried
Bake at 350 for 15-20min.
3. 1/2 c. Lowfat Yogurt (sprinkle with frozen blueberries, or with cinnamon, or nutmeg for variety)
4. Mini Quesadilla
You may not expect cheese quesadillas to make a list of low-calorie snacks, but try this recipe:
sprinkle an ounce of grated low-fat cheddar cheese over a corn tortilla.
Fold in half and microwave for 20 seconds. This quick and tasty snack has only 100 calories and 1.3 g of saturated fat
5. Smokey Yogurt Dip
1 cup plain greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
Mix all ingredients together in a bowl.
Serve as dipping sauce to 1 cup of mixed fresh veggies such as zucchini, red bell pepper, celery, carrot sticks and cherry tomatoes.
BREAKFAST
1. Breakfast Burrito
2 tbsp salsa
1/4 C shredded low-fat cheddar cheese
1/4 C fresh cilantro
1 large egg plus 4 large egg whites, beaten
1/2 C diced lean ham
1 large (8'') whole-wheat tortilla
In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown.
Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro.
Add the eggs to the tortilla, top with the cheese and salsa, and fold.
2. Tex- Mex Breakfast Sandwich
1/4 cup egg substitute
2 tablespoons reduced-fat shredded sharp cheddar cheese
1 multigrain english muffin, toasted
2 thin slices avocado, about 1/2 ounce
4 teaspoons jarred chunky salsa
Coat a small nonstick skillet with cooking spray and heat over medium-high heat.
Stir in the egg substitute and cheese; cook 2 minutes per side. Place the eggs on the bottom half of the English muffin.
Top with the avocado slices and salsa, then replace the top of the muffin.
3. Egg McMuffin
1 egg
1 Tbl milk
1 slice cheese
1 slice ham
1 whole grain english muffin
Break egg in a wide glass container such as a measuring cup. Mix egg and milk together.
Microwave for 3 sec. and mix again.
Microwave for 30-45 sec more. Set aside.
Toast english muffin.
Place cheese and ham on one side of english muffin. Microwave for 10-20 sec until warm/melty.
Add egg and top with other side of muffin.
SANDWICHES
1. Roll ups
1/4 cup chopped cucumber
4 tablespoons softened cream cheese
3 large flour tortillas
1/4 pound sliced smoked turkey breast
Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.
2. LIGHTER AND LEANER PIMENTO CHEESE SANDWICHES
1 cup finely grated Cheddar
1/2 cup finely grated low-fat mozzarella
2/3 cup plain nonfat Greek-style yogurt
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
8 slices whole wheat bread
1 medium tomato, thinly sliced
Nonstick cooking spray
In a medium bowl, add the Cheddar, mozzarella, yogurt, chives, salt and pepper, green and red peppers and jalapeno.
Stir well to combine. Spread the mixture evenly among 4 slices of bread and top with a couple of slices of tomato.
Top with the remaining slices of bread. Spray a large nonstick saute pan over medium heat with nonstick spray.
Place the 4 sandwiches in the pan and let cook until lightly browned, about 4 minutes.
Flip the sandwiches and continue cooking until the cheese melts, another 4 minutes. Serve immediately.
SERVES: 4; Calories: 324; Total Fat: 14 grams; Saturated Fat: 8 grams; Protein: 21 grams; Total carbohydrates: 29 grams;
Sugar: 6 grams Fiber: 5 grams; Cholesterol: 33 milligrams; Sodium: 680 milligrams
DINNER
1. Breaded Baked Chicken
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
2. Spinach Lasagna Rolls
10 lasagna noodles
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I used Sargento)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce (I chose Prego sauce to add some kick)
9 tbsp part skim mozzarella cheese, shredded
Preheat oven to 350 degrees. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 X 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Pizza burger
1 vegetarian burger or turkey patty
1 whole-grain hamburger bun
2 tablespoons canned pizza sauce
1 slice part-skim mozzarella cheese
2 tablespoons chopped fresh basil
4. Twice Baked Potatoes
3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika
Directions:
Heat oven to 400 degrees F.
Pierce potatoes in several places with tip of sharp knife or fork.
Bake 1 to 1-1/4 hours or until tender. (or microwave for two-min on each side)
Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended.
Spoon into shells; top with remaining cheese and paprika.
Bake 20 minutes or until heated through.
Makes 6 Servings
5. Oven Roasted Cauliflower
1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Directions:
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper.
Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once.
Sprinkle with cheese. Serve immediately Yield: 6 servings.
6. Weight Watchers Parmesan Chicken Cutlets
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
7. Shrimp Scampi
4 tsp olive oil
1 1/4 pounds med shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
1.In a large nonstick skillet, heat the oil. Sautee the shrimp until just pink, about 2-3 minutes.
Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2.In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil.
Boil uncovered, until the sauce is reduced by half.
3.Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
4.Makes 4 servings
8. taco casserole
24 Tortilla Chips, plus additional for serving
1 Tbs Chili Oil (or olive oil and red pepper flakes)
1 Onion, chopped
2 cloves Garlic, minced
1 pound Ground Chicken or turkey
2 Tbs Taco Seasoning
1 can Black Beans, drained
1 cup Salsa
1 cup shredded fat free or reduced fat Cheese
Optional: Other toppings such as jalepenios, olives, etc.
Heat oven to 350.
Heat oil in a large skillet. Add the onion and garlic and sautee until soft.
Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes.
Add beans and salsa. Mix well and continue to cook until salsa thickens.
Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces.
Spread the meat and bean mixture over the chips and top with cheese.
Add sliced jalepenos or other toppings that you want to be cooked.
Bake for 20 minutes or until cheese is melted and gooey.
9. Garlic baked Chicken
For the marinade, combine ingredients in a ziplock bag:
1 egg, beaten
1/2 cup of milk
1 Tbs of lemon juice
1 1/2 teaspoons garlic powder
Let marinate for a few hours.
Ingredients:
1/2 cup grated Parmesan cheese
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
4.6 boneless skinless chicken breast halves
Directions:
Preheat oven to 400 degrees F.
Mix cheese, dressing mix and garlic powder.
Remove chicken from marinade and coat with dry mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is no longer pink in the center.
SNACKS
1. Banana Chips
Slice banana into thin chips, dip in lemon juice, and spread on a cookie sheet. Bake for 2 hours @ 200 degrees and flip.
Bake for another 1.5-2 hours or until crisp. (They won’t be totally crisp in the oven, but will harden as they cool)
IMPORTANT STEP: Spray the cookie sheet with PAM otherwise you will get banana chunks glued to your pan.
2. Mozz Sticks
Mozzarella sticks- use egg roll wrappers and string cheese. Baked not fried
Bake at 350 for 15-20min.3. 1/2 c. Lowfat Yogurt (sprinkle with frozen blueberries, or with cinnamon, or nutmeg for variety)
4. Mini Quesadilla
You may not expect cheese quesadillas to make a list of low-calorie snacks, but try this recipe:
sprinkle an ounce of grated low-fat cheddar cheese over a corn tortilla.
Fold in half and microwave for 20 seconds. This quick and tasty snack has only 100 calories and 1.3 g of saturated fat
5. Smokey Yogurt Dip
1 cup plain greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
Mix all ingredients together in a bowl.
Serve as dipping sauce to 1 cup of mixed fresh veggies such as zucchini, red bell pepper, celery, carrot sticks and cherry tomatoes.
BREAKFAST
1. Breakfast Burrito
2 tbsp salsa
1/4 C shredded low-fat cheddar cheese
1/4 C fresh cilantro
1 large egg plus 4 large egg whites, beaten
1/2 C diced lean ham
1 large (8'') whole-wheat tortilla
In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown.
Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro.
Add the eggs to the tortilla, top with the cheese and salsa, and fold.
2. Tex- Mex Breakfast Sandwich
1/4 cup egg substitute
2 tablespoons reduced-fat shredded sharp cheddar cheese
1 multigrain english muffin, toasted
2 thin slices avocado, about 1/2 ounce
4 teaspoons jarred chunky salsa
Coat a small nonstick skillet with cooking spray and heat over medium-high heat.
Stir in the egg substitute and cheese; cook 2 minutes per side. Place the eggs on the bottom half of the English muffin.
Top with the avocado slices and salsa, then replace the top of the muffin.
3. Egg McMuffin
1 egg
1 Tbl milk
1 slice cheese
1 slice ham
1 whole grain english muffin
Break egg in a wide glass container such as a measuring cup. Mix egg and milk together.
Microwave for 3 sec. and mix again.
Microwave for 30-45 sec more. Set aside.
Toast english muffin.
Place cheese and ham on one side of english muffin. Microwave for 10-20 sec until warm/melty.
Add egg and top with other side of muffin.
SANDWICHES
1. Roll ups
1/4 cup chopped cucumber
4 tablespoons softened cream cheese
3 large flour tortillas
1/4 pound sliced smoked turkey breast
Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.
2. LIGHTER AND LEANER PIMENTO CHEESE SANDWICHES
1 cup finely grated Cheddar
1/2 cup finely grated low-fat mozzarella
2/3 cup plain nonfat Greek-style yogurt
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
8 slices whole wheat bread
1 medium tomato, thinly sliced
Nonstick cooking spray
In a medium bowl, add the Cheddar, mozzarella, yogurt, chives, salt and pepper, green and red peppers and jalapeno.
Stir well to combine. Spread the mixture evenly among 4 slices of bread and top with a couple of slices of tomato.
Top with the remaining slices of bread. Spray a large nonstick saute pan over medium heat with nonstick spray.
Place the 4 sandwiches in the pan and let cook until lightly browned, about 4 minutes.
Flip the sandwiches and continue cooking until the cheese melts, another 4 minutes. Serve immediately.
SERVES: 4; Calories: 324; Total Fat: 14 grams; Saturated Fat: 8 grams; Protein: 21 grams; Total carbohydrates: 29 grams;
Sugar: 6 grams Fiber: 5 grams; Cholesterol: 33 milligrams; Sodium: 680 milligrams
DINNER
1. Breaded Baked Chicken
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
2. Spinach Lasagna Rolls
10 lasagna noodles
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I used Sargento)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce (I chose Prego sauce to add some kick)
9 tbsp part skim mozzarella cheese, shredded
Preheat oven to 350 degrees. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 X 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Pizza burger
1 vegetarian burger or turkey patty
1 whole-grain hamburger bun
2 tablespoons canned pizza sauce
1 slice part-skim mozzarella cheese
2 tablespoons chopped fresh basil
4. Twice Baked Potatoes
3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika
Directions:
Heat oven to 400 degrees F.
Pierce potatoes in several places with tip of sharp knife or fork.
Bake 1 to 1-1/4 hours or until tender. (or microwave for two-min on each side)
Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended.
Spoon into shells; top with remaining cheese and paprika.
Bake 20 minutes or until heated through.
Makes 6 Servings
5. Oven Roasted Cauliflower
1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Directions:
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper.
Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once.
Sprinkle with cheese. Serve immediately Yield: 6 servings.
6. Weight Watchers Parmesan Chicken Cutlets
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
7. Shrimp Scampi
4 tsp olive oil
1 1/4 pounds med shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
1.In a large nonstick skillet, heat the oil. Sautee the shrimp until just pink, about 2-3 minutes.
Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2.In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil.
Boil uncovered, until the sauce is reduced by half.
3.Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
4.Makes 4 servings
8. taco casserole
24 Tortilla Chips, plus additional for serving
1 Tbs Chili Oil (or olive oil and red pepper flakes)
1 Onion, chopped
2 cloves Garlic, minced
1 pound Ground Chicken or turkey
2 Tbs Taco Seasoning
1 can Black Beans, drained
1 cup Salsa
1 cup shredded fat free or reduced fat Cheese
Optional: Other toppings such as jalepenios, olives, etc.
Heat oven to 350.
Heat oil in a large skillet. Add the onion and garlic and sautee until soft.
Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes.
Add beans and salsa. Mix well and continue to cook until salsa thickens.
Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces.
Spread the meat and bean mixture over the chips and top with cheese.
Add sliced jalepenos or other toppings that you want to be cooked.
Bake for 20 minutes or until cheese is melted and gooey.
9. Garlic baked Chicken
For the marinade, combine ingredients in a ziplock bag:
1 egg, beaten
1/2 cup of milk
1 Tbs of lemon juice
1 1/2 teaspoons garlic powder
Let marinate for a few hours.
Ingredients:
1/2 cup grated Parmesan cheese
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
4.6 boneless skinless chicken breast halves
Directions:
Preheat oven to 400 degrees F.
Mix cheese, dressing mix and garlic powder.
Remove chicken from marinade and coat with dry mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is no longer pink in the center.
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Replies
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Thanks for sharing! They all sound yummy.0
