Looking for those who have 100+ to lose - COOKBOOK

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

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)

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.

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

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.

All these recipes sounds awesome!!! cant wait to try some of them!!!

Thanks for Sharing !!

bump

Grilled Eggplant Panini (Makes 4 sandwiches)

Ingredients:

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

Directions:

1) Preheat grill to medium-high.

2) Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.

3) Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.

4) To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Calories:337
Fat: 16g
Saturated: 6g
Mono: 6g
Cholesterol: 22mg
Carbohydrates: 36g
Protein: 12g
Fiber: 7g
Sodium: 659mg

Nutrition bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv).
2 Carbohydrate Servings

What does bump mean??

It brings it to the top of your topics. Not sure why people do it so much though. I'm still new here

What does bump mean??

It brings it to the top of your topics. Not sure why people do it so much though. I'm still new here

I do it when I don't have time to read through a thread that will be amazing

I just saw this....I have been looking for something like this....I love new recipes and this is awesome!!!!!!!!!!!!!!:flowerforyou:

bump

Slow-Cooked Provencal Beef Stew (Makes 10 servings, about 1 1/3 cups each)

Ingredients:

Bouquet Garni -

2 large green leek leaves (about 6 inches long)
1 bay leaf
1 stalk celery
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
1 2-inch-long strip tangerine or orange peel

Stew -

3 tablespoons extra-virgin olive oil, divided
2 ounces pancetta or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine or orange

1) Preheat oven to 250°F.

2) To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

3) To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

4) Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.

5) Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.

6) Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.

7) Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.

8) Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.

9) Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.

Make Ahead Tip: Prepare through Step 8, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stovetop for about 30 minutes or in a 350°F oven for 1 1/4 hours before serving.

Equipment: kitchen string, parchment paper


Calories: 351
Fat: 15g
Saturated: 5g
Mono: 7g
Cholesterol: 84mg
Carbohydrates: 14g
Protein: 26g
Fiber: 3g
Sodium: 419mg

Spicy Cioppino (Makes 2 servings, 2 cups each)

Ingredients:

4 small (1- to 2-inch diameter) red potatoes, quartered
2 tablespoons extra-virgin olive oil, divided
1 tilapia fillet, diced (about 5 ounces)
4 ounces dry bay scallops (see Note), patted dry
1 small sweet onion, sliced
2 teaspoons Italian seasoning blend or poultry seasoning
1-2 teaspoons hot paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup dry white wine
1/2 cup water
3 plum tomatoes, diced
2 tablespoons capers, rinsed (optional)
2 tablespoon minced fresh parsley (optional)

Directions:

1) Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 10 to 12 minutes. Drain.

2) Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat. Add tilapia and scallops; cook, stirring once or twice, until just opaque, about 2 minutes. Transfer to a plate and cover with foil to keep warm.

3) Add the remaining 1 tablespoon oil and onion to the pan and stir to coat. Cover, reduce heat to medium-low and cook, stirring often, until lightly browned, 5 to 7 minutes. Uncover, increase heat to medium-high, add Italian (or poultry) seasoning, paprika to taste, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add wine, water and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the onion is tender, 6 to 8 minutes. Add the fish, scallops, potatoes and capers (if using), return to a simmer and cook until heated through, about 2 minutes. Garnish with parsley, if desired.

Note: Be sure to request "dry" scallops (i.e., not treated with sodium tripolyphosphate, or STP) from your fish store. Sea scallops that have been subjected to a chemical bath are not only mushy and less flavorful, but will not brown properly.

Calories: 431
Fat: 17g
Saturated: 2g
Mono: 11g
Cholesterol: 56mg
Carbohydrates: 22g
Protein: 27g
Fiber: 3g
Sodium: 502mg

Set oven to Bake 350 degrees. Rinse a fresh piece of Tilapia fillet (4 oz +/1) and place on a sheet of aluminum foil. On a cooking sheet, top fish with salsa verde, fold aluminum foil to create a pouch to keep in moisture. Fish will be done in 10 -15 minutes and be full of flavor. One serving is about 120 calories.

Also... saute minced garlic over medium heat just to release oils. Add baby spinach and heat until leaves wilt. Add cherry tomatoes (halved) and heat to warm. You can eat a ton of this stuff and the calories are super low.

Heat broccoli slaw in a pan with low fat/low sodium soy sauce, 3 oz of small - medium shrimp. About 150 calories.
OPTIONAL * pour over chow mien noodles