Tired of your old food? -- New recipe challenge and shared c

Sarasari

I'm horrible at guessing serving sizes. The recipe says 8 but I went with 6. With the ground turkey I'm coming in at 300 a serving. I loaded it all into the recipe feature here. I love that thing since I do a lot of stuff from scratch.

I usually take whatever it is I just made and throw it in an insulated bowl tared out on the kitchen scale. Divide by the number of servings and dish it up! Takes all the guess work out of it.

Sarasari

Weighing it is genious. I have always taken pasta,or any casserole and measured it by cups. Pain in the butt. Thanks for the tip.

Sarasari

Easy Frittata Muffins.

6 Whole eggs
1 cup & 2 Tlbs Liquid eggs
salt
1 cup 2% cheese shredded
1 cup spinach torn
1 cup turnip greens, or another cup spinach
water

Beat all eggs and water,salt in bowl. Stir in Cheese and Greens. Spray 12 muffin cups with pam.Divide miture among cups. Bake for 20-22 min until set,350.

76 calories,as is.If using all spinach,it is 9 calories less. I eat plain with a little Chulula.Or I put one in a 100 calorie tortilla,or english muffin and top with more veggies,cheese if I want it.

gehlerc

Thanks for the recipes, and I'll be posting some to participate. (Just marking the group for now....)

Pfauxmeh

Actually, I just bought a bunch of stuff for new, tasty, nutritious recipes! Looking forward to all this to learn!

jerber160

I'm having Jerber's Mango Chutney with Pineapple and Banana today-sans papaya.

1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons light brown sugar
1/4 teaspoon ground coriander
One 2-inch cinnamon stick
Pinch of ground cloves
1 small bay leaf
1 1/2 cups finely diced pineapple ( 1/2 inch)
1 1/2 cups finely diced mango ( 1/2 inch)
1 cup finely diced papaya ( 1/2 inch)
1 small garlic clove, minced
1/2 teaspoon finely grated fresh ginger
1/2 small Scotch bonnet or habanero chile, minced
Salt and freshly ground white pepper

In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper. Simmer over low heat for 30 minutes. Let cool. Discard the cinnamon and bay leaf. Serve at room temperature or chilled.
MAKE AHEAD The chutney can be refrigerated for up to 2 weeks.

the details on nutrition are in database

oh and I'm having it with HAM

MarieAnneN

This is one of my all time favorite.
Cesar Salad, low cals sauce :

1/2 cup light mayo
1/2 cup skim milk
2 tbsp parmesan
2 tbsp lemon juicey
1 tsp worchestire sauce
1 garlic clove, crushed
1 tbsp dijon
Salt and Pepper

Give 300 ml of sauce that adds up to 22 cals per 15 ml.
Taste great and good texture. Last over a week in the fridge.

i always thought the point of a ceasar was raw egg and anchovie?

You get the eggs out of the mayo in fact and anchovies, i drop some occasionally.

MarieAnneN

Weird, I had one of my recipe I posted that has been deleted on Sunday afternoon...

Not nice!

michelleg003

bump - marking post for now, will add a recipe later

sabram2147

This is an awesome thread!

MarieAnneN

1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1/2 cup dried cranberries rehydrated
1/2 cup golden raisins, rehydrated
1 cup old fashion oats, with a coarse flour consistency
2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 to 3/4 cup pecan pieces
1/2 cup sugar
1/3 cup butter
2 eggs
Heat oven to 325ºF degrees. Grease loaf pan with shortening, then dust with flour.

Rehydrate cranberries and raisins together in hot water for up to 5 minutes, then DRAIN off water. Use a one cup food processor to quickly cut oats down to a fine coarse consistency, run the processor for up to a good minute.

In a small bowl, use your potato masher to mash bananas and water together until semi-smooth, no big chunks.

Combine oat flour, flour, baking soda, salt, and baking powder in a medium bowl. VERY IMPORTANT STEP HERE: Toss in the cranberries, raisins and pecans and get them well coated.

In an electric mixer bowl, blend sugar and butter on medium speed until fluffy. Add eggs until blended. Reduce speed to STIR, then add mashed bananas. Turn mixer speed to STIR and add in dry ingredients just until moistened.

Pour bread batter into pan. Bake 50 minutes, until wooden pick inserted in center comes out clean. Loosen sides of loaf from pan, invert pan onto a cake plate and allow to cool completely before slicing. If you can truly resist it, wait to eat it for the NEXT DAY. The second and third day, possibly the fourth if there's any leftover, are the BEST DAYS to eat this bread.

If you want to take a few more steps to the healthy side, here's what I suggest.

Cut the sugar back to 1/4 cup, and add an extra ripe banana to keep the sweetness the same.
Substitute the butter for margarine, then omit the salt.
Substitute the 2 whole eggs with 1/2 cup healthy egg substitute or 4 egg whites.



12 slices of 258 cals for the semi light version but oh so good and nutritious!

MarieAnneN

And my dinner tonight but with breast instead of legs...

http://www.eatingwell.com/recipes/curried_chicken_with_mango_salad.html

4 servings, 1 thigh & about 1/2 cup salad each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

1/2 cup low-fat plain yogurt
2 tablespoons mango chutney
2 teaspoons garam masala (see Note) or curry powder, mild or hot
4 bone-in chicken thighs, (1 3/4-2 pounds), skin removed, trimmed of fat
1/2 teaspoon kosher salt, divided
1 mango, diced
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh mint
2 tablespoons red-wine vinegar
2 teaspoons brown sugar
Preparation

Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.
Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.
Nutrition

Per serving : 289 Calories; 12 g Fat; 3 g Sat; 5 g Mono; 101 mg Cholesterol; 16 g Carbohydrates; 29 g Protein; 1 g Fiber; 308 mg Sodium; 403 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 lean meat

Tips & Notes

Note: Garam masala is a fragrant blend of ground spices commonly used in Indian cooking. It's in the spice section of most supermarkets and specialty stores.

MarieAnneN

I will need inspiration for tonight.

Chicken legs are on the counter, defreezing... anybody with a good idea, got the kids tonight so needs to be kids friendly...