Oh, that looks very tasty! I would love to trade recipes. I like mine, but I'm kind of in a rut. I have a recipe for a creamy fresh pasta sauce made with Greek yogurt and tomato sauce. I sautee veggies and use high-fiber pasta (which I think has a bit more protein than regular, and a lot more fiber and fewer calories). I need to find the actual recipe, but will post it when I do.

I'm not really a mushroom person but I have to say that looks really tasty. I'm thinking I at least need to try it.

Mostly I've been eating steamed veggies and soups, nothing to brag about.
For breakfast I make a pot of steel cut oats with banana and cinnamon maybe weekly, then stored in the fridge. I usually fry up a couple of eggs to add on top of the oats.

That sandwich looked soo good. Think I'll make a classic tuna melt tonight, to change it up.

I just made a big pot of Cabbage Soup and was shocked when the recipe tool showed just 80 calories a cup.

Today's dinner:

Vegetable soup
3 large servings (appx. 135 calories/serving)

33oz water + 2 vegetable bouillon cubes
12oz potatoes, peeled and diced
12oz Carrots, peeled and cut into thick slices
2oz Leek, cut into rings

Boil the water, dissolve the bouillon cubes, add the rest of the ingredients and boil until potatoes and carrots are done (I like them a little bit firm).

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P.S.: This recipe is pretty tasty and filling in itself, but I also put 6 oz of diced reduced-fat hot dogs in - and I'm sure it can be good with other kinds of meat instead. Or with additional veggies.

This is not an original recipe, I got the original at: http://www.thespicekitrecipes.com/easy-indian-chicken-korma/
This is my version. I love Indian food. But, with all the coconut milk and yogurt and cream, it's ridiculously high in saturated fat! My version drops the original, which I think had 15 grams of saturated fat, to 2. My changes are marked with a *. This recipe is a little complicated, but SO worth it.

Now if I could find a good, low-calorie naan.

Low-Fat Chicken Korma

Serves: 4

Ingredients
• ¼ cup cashews
• ½ cup light coconut milk*
• ½ cup fat free half & half*
• 3 Tbsps. olive oil*
• 1 ½ cups onion, minced
• 2 tsps. fresh ginger, minced
• 2 tsps. garlic, minced
• 1 ½ lbs. boneless, skinless chicken breast, cubed bite-size
• 2 tsps. each coriander, cumin
• 1 tsp. each curry powder, turmeric, paprika, salt, sugar
• ⅛ tsp. cardamom
• ½ (8 oz.) can tomato sauce
• ½ cup water
• ⅔ cup fat-free Greek yogurt*
• ¼ cup fresh cilantro, chopped (optional)
Instructions
1. Put cashews, coconut milk, and cream in a food processor or blender and blend very smooth. Set aside.
2. Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.
3. Add chicken cubes, spices, and salt. Sauté 3-4 minutes searing chicken on all sides. Add a little water if the spices stick.
4. Stir in tomato sauce and water. Bring to a boil on medium/high heat. Cover and reduce heat to medium/low to low. Simmer 10 minutes.
5. Turn off heat and allow to sit 2-3 minutes. Stir in yogurt and cashew/coconut milk/cream mixture.
6. Turn heat to medium and cook 15-20 minutes uncovered until sauce thickens.
7. Sprinkle in cilantro and serve with basmati rice and naan.

_____________________________________________________________________________________
Nutrition facts: Servings: 4
Calories: 396 Total Fat: 20 g. Carbs: 103 mg.
Cholesterol: 103 mg. Saturated Fat: 2 g. Fiber: 3 g.
Sodium: 926 mg. Monosaturated Fat: 11 g. Sugars: 8 g.
Potassium: 359 mg. Polyunsaturated Fat: 2 g. Protein: 40 g.

In the past few days I've made both radish kimchi and cucumber kimchi. These are great sides to spice up what else you may be eating. Nominal calories.

Both taste very good on my first try and were very easy to make. If anyone is interested, I found the instructions on this site to be pretty good. You will need an Asian grocery to get some of the ingredients like Korean chili flakes.
https://www.maangchi.com/recipes/kimchi

Back before Christmas, I tried my hand at making homemade tamales (which were really good, but VERY time intensive - I understand why Mexicans make them as a special holiday meal!). This meant that I had a bag of masa harina in my cabinets, so to use it up, I decided to make my own handmade corn tortillas for enchiladas and such. This weekend, I made breakfast tacos with them.

I was really surprise at how extremely easy it is to make corn tortillas! The recipe I follow is off the bag and is basically equal amounts of masa and water. To make 4 small tortillas, I used 1/2 cup water and 1/2 cup masa. One thing: it HAS to be masa harina; you can't substitute corn meal because the corn in masa flour is apparently soaked in lime juice before being ground, which changes the composition of the flour - and this is why you get a more floury flour and not a grainy corn meal. (I didn't know this before I bought the flour).

I just mixed the masa and water until they formed a stiff dough, then divided it into 4 balls, flattened them out, and fried them in a skillet for a minute or two on both sides. That's it. Homemade really beats store-bought to pieces!

Anywho, I also wanted to pass along a little tip if you want to try these. Typically, a tortilla press is needed to flatten these out, but the internet abounds with tips to get around this - one said to put the balls into a ziplock bag and roll them out; another said to put the ball between 2 sheets of wax paper. I tried both of these ideas and they did not work for me; the flattened tortilla stuck to the plastic or the wax paper and would tear when I tried to peal it off. Also, the rolling pin would not give me a consistently round, consistently flat tortilla - it would be thin on one side, lop sided, and thick on the other. Others said to put the wax paper between 2 plates and step on it on the floor, but I didn't have any flat-bottomed plates. So, I got another idea.

What I ended up doing is getting a set of stove eye covers - you can still get them in the kitchenware sections of most department stores, over where the kitchen gadgets are, like timers, thermometers, spatulas, that sort of thing. I think you can also find them in dollar stores. They are like a very thin-lipped pie plate - which, come to think of it, would also work.

I first sprayed 2 sheets of wax paper lightly with cooking spray, then put the first inside the first cover, put my dough ball down on that, covered it with the second sheet of wax paper, and then put the 2nd eye cover, upside down (fitting them as if I were putting one inside the other) and then pushed it down firmly with my hand and running my fist around the inside. This produced a decently round, consistently flat tortilla that peeled right off the paper, since I had sprayed it first. I popped them into my skillet and within minutes, I had a plate of warm tortillas!

If I think of it, I'll take a picture to show what I mean, if anyone is interested.

kimbermak wrote: »

This sounds wonderful. I have those covers in my pantry - they are a pain to put on and take off the stove so I just stored them away. Now I have another use for them. FYI Parchment paper works sooo much better than wax paper.

I'll keep that in mind - I'd never used parchment paper before as wax paper seemed easier to find; perhaps with parchment paper, I wouldn't need to used the cooking spray?

Here's a dessert idea that I use a lot!

Fruit of choice - 1 apple, pear, plum, peach or 1 to 1/2 cups of raspberries, blueberries, cherries, etc - or mix several kinds!

1 tsp to 1 Tbsp of butter or coconut oil
1 Tbsp oats
1 or 2 tsp chopped nuts
1 tsp to 1 Tbsp of sweetener of choice (truvia brown sugar or maple syrup are best) - OPTIONAL


Heat oven to about 375 degrees F.

Wash your fruit of choice, then core and either slice or chunk as necessary.

Spray a ramekin with cooking spraying and put your fruit in it.

Melt the butter or oil (the amount is to your taste and calorie needs).

Mix the melted butter in a small bowl with the oats and chopped nuts. Sprinkle over top of the fruit.

Bake soft fruit for about 20 minutes, until hot. Bake harder fruits longer - you want them nice and soft.

Eat as is, or you can put a little almond milk in it or top with a little bit of ice cream.


I've also mixed the fruit with a little bit of water and about 1 tsp of flour to give it a pie-filling consistency. The sweetener is purely optional; you can eliminate it all together if you'd like.

This is currently a favorite recipe of mine. It makes a huge pot and I ate on it for days-- definitely more than 4 servings in my house.

https://minimalistbaker.com/vegan-sloppy-joes/