Foodies Unite!

pixlamarque

BBQ Chicken Pizza

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I used a Freschetta Golden Wheat crust and 1/4 of a pizza came out to 420 cal. That serving size is fine for me, especially if I have a side salad as well. If I'm "starving" :sad: like tonight, then I splurge and have one and a half servings. You could make it lighter with chicken breast (I used thighs) and low fat cheese ( I used full fat cheese). The only kicker is the sodium. Ouch.

pixlamarque

And Kiwi, we're gonna need the recipes for those pumpkin bars. Feel free to throw in the chocolate bars as well if you're feeling generous. :bigsmile:

fallenangelloves

HAND OVER THE RECIPE AND NOBODY GETS HURT!

fallenangelloves

:laugh:

Nikkie_too

Everything here looks sooooo good!

Here's a slightly lighter apple-pear crisp with a tiny scoop of Hagen Daz Five Vanilla. Makes me wish I could handle lactose better...



213 calories, 5g fat (mostly from the walnuts), 4g fiber, 12g sugar, 3g protein.

Recipe (it's a work in process):
3 med apples, cored and chopped into 1/2" pieces
2.5 pears, cored and chopped into 1/2" pieces
2 Tbsp flour
2 Tbsp Splenda
1 Tbsp lemon juice
1/2 tsp cinnamon
Mix together and place in the bottom of a greased baking dish.

In a bowl combine:
3/4 cup flour
3/4 cup oats
1/4 cup walnuts, finely choped
1/4 cup brown sugar
1/4 cup Splenda
3/4 tsp cinnamon
1/8 tsp nutmeg (freshly grated, if you can)
Mix the dry ingredients, then add 4 Tbsp I can't believe it's not butter light (I know... I'm going to use real butter and flax meal next time to see how that goes... I wanted to maintain the moisture, but give up a little fat).
Mix until crumbles form and spread evenly over apple-pear mixture.

Bake at 375 for 45 minutes. Serve with a little ice cream while it's still warm.

This would be great with cranberries or raspberries tossed in too.

Nikkie_too

Shrimp Curry recipe (slightly modified from Cook's Illustrated):

1 tablespoon (15 ml) oil
1 small onion, sliced thin
1 red pepper, diced
2 cloves of garlic, grated
1.5 teaspoons (7.5 ml) of fresh ginger, grated
2.5 tsp (12.5 ml) curry powder
Dash of cinnamon (optional)
Salt & pepper to taste
1 tomato, chopped
2 zucchini (about 500g)
1 cup (250 ml) coconut milk (Thai Kitchen - lite)
¾ lb (350-400g) shrimp, peeled and deveined
1 cup of rice, dry. Cook according to package directions

In a large deep pan or pot, heat oil over medium high heat, then and add onion and red pepper; sauté until browned (5-7 minutes).

Stir in garlic, ginger, curry, cinnamon, salt and tomatoes; cook, stirring almost constantly until liquid evaporates, oil separates and turns orange, and spices begin to fry (5-7 minutes). Continue to cook, stirring constantly, 30 seconds longer.

*** start cooking the rice here, assuming rice takes about 20 minutes to cook - brown rice takes longer - start it earlier ***

Stir in zucchini. Add the coconut milk and salt to taste; bring to a simmer (almost boiling). Reduce heat, cover and simmer about 20 minutes.

Add shrimp. Simmer 3 minutes and serve over cooked rice.

Nutrition below is for curry only (not rice), using lite coconut milk, assuming 3 servings per recipe, and no salt added.

fallenangelloves

I love the Hagen Daaz 5!!! It's my favorite... Looks really good I am gonna have to try this one!

DannyMussels

And Kiwi, we're gonna need the recipes for those pumpkin bars. Feel free to throw in the chocolate bars as well if you're feeling generous. :bigsmile:

I remember writin them down at the time to figure out the nutrition, but have no clue where they'd be now.

I'm fairly certain it worked out to around 150-250calories and 20-40g protein. Thats usually what I rate my snacks at.

In general, I swap out the flour for flavored whey, sugar for sweetener and in the pumpkin bars, used oatflour (ground oats in a blender) for the crust, low-fat cottage cheese and plain pumpkin pie mix (no sugar added). It was a basic cheesecake recipe.

The chocolate ones...really unsure of. At the worst, whatever you make'll be either a little dry, or a little sweet. It doesnt' take long to catch onto the tricks of altering a recipe to suit your needs.

fallenangelloves

This is the Peppery Shrimp I was talking about earlier... Served with a balsamic romaine salad with dried cherries and feta and some Ciabatta bread...

ReginaB13

Ahhh! I haven't been here in a couple days----Everything looks AMAZING!!!!

pixlamarque

The crisp and the peppery shrimp both look fab! And thanks Kiwi for the info. I will look up some pumpkin bars for sure and mess with them.

pixlamarque

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Fallen lemon souffle with strawberries and mint. Cooking Light recipe (called Lemon Cloud). We make this every year at my dinner party group's anniversary dinner. For some reason it tasted much sweeter to me this year, but everyone else said it was the same as always. Easy recipe.

fallenangelloves

Oooh that looks good!

jemachharo

What an AWESOME thread. I love to cook and I am always looking for fun new recipes that are healthy and taste good. Can't wait to see what else is cooking!

KimmyEB

Sushi


PeanutButter and Jerky


Guitar Hero Cake


Pumpkin Cheesecake Protein Bars


Chocolate Brownie Protein Bars


Stuffed Mussels


Marinated Octopus


Stuffed Tuna


Some Naughty Shrimpies

I would be forever indebted if you could share how you made the pumpkin cheesecake protein bars, the chocolate brownie protein bars, and the honey dijon marinated scallops. :happy:

Also--I made some SUPER freaking delicious fish cakes tonight...we have leftovers, which I'll try to snap a photo of tomorrow, along with the recipe and nutritional info.

auntiebabs

Auntiebabs!!! Thank you for that so much!!! I have a huge food/guilt link. Even when I am under calories for the day, like yesterday! I printed your comments and taped them on my desk as a reminder of this truth!

Awww! :blushing:
Nice to hear. (Even though all my WHENs came out WENT)

Good Luck + Have Fun

UpEarly

I'll post a few of my favorites!

Chicken Tamale Casserole from Cooking Light

UpEarly

Strawberry Spinach Salad with Glazed Pecans and Goat Cheese (dressed with Poppyseed Dressing)

UpEarly

Teriyaki Shrimp with Peppers and Pineapple

UpEarly

Chicken Waldorf Salad