Looking for those who have 100+ to lose - COOKBOOK

lilfaerygoddess

bump

Brandicaloriecountess

I'll add some later!

KnottyJen

Bump!

pjsatticPhoebeWaleskaGA

Bump

Shadowekat

This is my version of an old WW recipe. It is the easiest thing on the planet to make. We have it as chili one night with a slice of fresh french bread, then use it as a burrito filling another night.

Turkey Chili
1 package Jennie-O 93/7 Ground Turkey - cooked and drained
1 can reduced sodium kidney beans
2 cans reduced sodium black beans, rinsed
2 cans Mexican style chili beans
3 cans No salt added Diced Tomato w/Basil, Garlic Oregano
1 packet taco seasoning

(Optional - serve with sour cream, cheese, french bread - nutritional value not included)


Mix all ingredients together in a crock pot - cook on low until warmed through (or cook down for hours, if you like. Can remove the crock pot lid to help reduce the juice if you like thicker chili or to use as a burrito filling)


Calories: 272 Carbs: 41 Fat: 4 Protein: 20 Chol: 33 Sodium: 399 Sugar: 9 Fiber: 11

amy_marie

I had a heart attack when I saw that first recipe. Well, not literally, but I might do if I ate it... all that cheese and saturated fat!

Here's my favourite chicken breast recipe. It's basically chicken breast with flavouring, nothing substantial added and it tastes delicious...

2 chicken breasts
2 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper (use half a teaspoon or more if you like things hot!)
1/2 teaspoon cinnamon

Thoroughly mix all the spices together and rub into the chicken breasts until they're fully coated.
Grill the chicken breasts until cooked (about 15 minutes) turning both ways

Serve on a bed or rice or salad.

Sounds good! Thank you!

amy_marie

I got this recipe from the Taste of Home Guilt Free Cooking....and it is YUMMY!!!

Penne Sausage Bake

1 package (16 oz) uncooked penne pasta
1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 pound Italian turkey sausage links, casings removed
3 cups fat-free meatless spaghetti sauce
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese
1/4 cup grated Paremsan cheese

1. Cook pasta according to package directions: drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in spaghetti sauce and pasta

2. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350 for 15-20 minutes. Uncover; sprinkle with the cheeses. Bake 5 - 10 minutes longer or unti lcheese is melted.

This recipe made a lot...and I was eating off it as left overs for almost a week! Next time I make it I am going to cut everything in half. I also just realized that I didn't follow the directions correctly. I sprinkled the cheese, and then cooked it (uncovered) for 15 - 20 minutes. And it still was great!

It is in the database under the cookbook name. But it makes 9 servings, has 276 calories and 11 grams of fat.

Enjoy!

Yum!!!!

PrincessBTits

One of my faves, as I totally heart cilantro

Thai Coconut Curry Shrimp

1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro.

Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 4 pts
Calories: 146.1 • Fat: 6.1g • Protein: 19 g • Carb: 2.6 g • Fiber: 0.4 g

* Serve over quinoa or rice or eat it alone.

MrsRazor7

OMG! I just had a piece (square of this) and it is soooo yummmmyyyyyy!!!!

Pineapple Coconut Squares (from the Taste of Home - Guilt Free Cooking Book and I already put it in the database)

2 tablespoons butter, melted
3 tablespoons sugar
1 egg
1 cupp all-purpose flour
1 teaspoon baking powder
2 cans (8 ounces each) unsweetened crushed pineapple, drained

Topping:
1 tablespoon butter, melted
1 cup sugar
2 eggs
2 cups flaked coconut

1. In a mixing bowl, beat the butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in square baking dish coated with cooking spray. Spread pineapple over the crust; set aside.

2. For topping, in a mixing bowl, beat the butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 for 35 - 40 minutes or until golden borown. Cool before cutting into squares.

It makes 16 servings. 192 calories, 7g fat, 5 sat fat, 46 chol, 79 sodium, 30 carb, 1 fiber, 3 protien.

It is sooooo goood! I hopeyou all enjoy it :bigsmile:

laneybird

bump

unita

Hiya,
A lot of people have just written 'bump' . As I'm new to this forum, Just wondering what does it mean. ?

PrincessBTits

It's to get the post to the top of it's category.

pjsatticPhoebeWaleskaGA

Hiya,
A lot of people have just written 'bump' . As I'm new to this forum, Just wondering what does it mean. ?

When you go to 'my topics', you will find the topic you 'bumped' easily. Kind of like bookmarks

JadazV

Good to know. Was kind of confused about all those "bumps" in posts. Thought it was spam.

I tried this recipe the other day and my sister (Jamaicangirl81) and loved them.

"Spicy Oven-roasted potato wedges"

Ingredients:
3 large irish potatoes, cut into 1 cm strips lengthwise.
3 tbsp paprika
3 tbsp Cayenne pepper
3 tbsp Mrs. Dash original spice
1 tbsp butter, melted
2 tbsp ground black pepper
1 tbsp salt
1 tsp ground thyme

1. Lightly grease a baking sheet with Pam Original.
2. Heat oven to high setting (I used 230 C on my oven)

3. Boil potato strips until just about tender (8-10 min). Drain
4. Add melted butter to pot and shake, lightly coating the strips
5. In a separate pan, mix dry ingredients.
6. Lightly dust the wedges in the mix until evenly coated. Place on sheet.
7. Bake in oven for approx. 10 min per side until brown .

Around 150 calories per 100g (cooked)

RachelVerthein

thanks all who put recipes up. I saved them so I can use them!!! going shopping tonight!!

bradynsmom

Caribbean Jerk Chicken (or Pork)
1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Mix everything together and let set for 1 hour or over night then grill.

This was a weight watchers recipe from a friend and was a 4 point recipe.

PrincessBTits

Blueberry-Coconut-Macadamia Nut Muffins

Ingredients:

1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
5 tablespoons chopped macadamia nuts, divided
2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk (see Tip)
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries

Directions:

1) Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2) Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

3) Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

4) Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Calories: 202
Fat: 9g
Saturated: 3g
Mono: 4g
Cholesterol: 23mg
Carbohydrates: 28g
Protein: 4g
Fiber: 2g
Sodium: 122mg

PrincessBTits

Quick Breakfast Taco

Ingredients:

2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar cheese
1/2 cup liquid egg substitute, such as Egg Beaters

Directions:

1) Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.

2) Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Calories: 153
Fat: 2g
Saturated: 1g
Mono: 0g
Cholesterol: 3mg
Carbohydrates: 15g
Protein: 17g
Fiber: 0g
Sodium: 453mg

Gary1977

sounds nice! BUMP

Gary1977

Quick Breakfast Taco

Ingredients:

2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar cheese
1/2 cup liquid egg substitute, such as Egg Beaters

Directions:

1) Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.

2) Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Calories: 153
Fat: 2g
Saturated: 1g
Mono: 0g
Cholesterol: 3mg
Carbohydrates: 15g
Protein: 17g
Fiber: 0g
Sodium: 453mg

Nice idea! May I add that replacing corn tortillas with Ole high fiber low carb wraps would make it even better. I especially love the tomato basil wraps they have. Check it out.