Kiss my *kitten* goodbye (Closed Group)

Love it!

Is there a place where we can see exactly what we are going to be competing in? I thought I remembered reading general outlines at some point but now I can't remember precisely what was on the list.

So, so excited!

Whoo hoo! It is on like Donkey Kong!!!

we need a smack talk thread!

Norwegian Oatmeal Cookies!
http://www.myfitnesspal.com/recipe/edit/2519401

Here is my recipe! It goes Great with uncle bens roasted chicken flavor rice.

http://allrecipes.com/recipe/baked-honey-mustard-chicken/detail.aspx?src=3811_37

I will post my favorite recipe soon..just wanted to say..I love seeing our logo on this thread! Thanks for letting me make it!:happy:

Here's my recipe!

Healthy Vegan Eggplant Parmesan
Ingredients:
1 large eggplant, sliced into thin rounds

Breadcrumbs
4 slices whole wheat bread
½ tablespoon dried basil
½ tablespoon dried thyme
½ tablespoon dried oregano
1 teaspoon salt

Batter
¾ cup whole wheat flour 1 tablespoon garlic powder 1 teaspoon paprika
1 cup soy milk
1 teaspoon apple cider vinegar

Marinara
½ tablespoon olive oil
½ yellow onion, chopped
½ teaspoon salt
4 cloves garlic, finely chopped
2 large tomatoes, diced
½ tablespoon basil
½ tablespoon thyme
½ tablespoon oregano
1 teaspoon chili powder
1- 14 oz can plain tomato sauce

Cheese Sauce (from my ‘Fast and Easy Vegan Alfredo Sauce’ recipe)
1/3 cup raw cashews
4 tablespoons vegan butter (I use earth balance, but margarine will do if that’s what you have)
4 cloves garlic, minced
1 teaspoon salt
½ cup soy or almond milk


Directions:

Preheat oven 400 degrees fahrenheit

1. In a large bowl, place sliced eggplant and sprinkle with some salt being sure to coat all slices, set aside for 30 or so minutes so the eggplant can sweat out some moisture. After 30 minutes, you can also press each slice between a paper towel to remove some more of the moisture.

2. On a large baking sheet, place 4 slices of bread in preheated oven for about 15-20 minutes or until crispy and toasted all the way through, but not burnt. Remove bread from oven and let cool; leave oven at 400.
3. With a rolling pin, crush the bread on the baking sheet into a sand-like consistency to make the breadcrumbs.
4. Combine the breadcrumbs with the breadcrumb spices, mixing them thoroughly, spread the breadcrumb mixture on a large plate and set aside.

5. In a large bowl, mix together the flour, garlic powder, paprika, milk and vinegar.
6. Take an eggplant slice and dip it completely in the batter mixture, make sure the the eggplant is completely covered in batter, but let any excess batter drip off.
7. Next, lay each side of the battered eggplant on the breadcrumb plate so that it is completely covered with crumbs, then place the eggplant on a lightly oiled baking sheet.
8. Repeat steps 6 and 7 for all of the eggplant slices.
9. Place baking sheet in oven for 20 minutes. At about 10 minutes, turn the eggplants over on their other side. When the eggplants are done, breadcrumbs should be crispy and brown.

10. In a large saucepan over medium heat, heat olive oil. Add onion garlic and salt and cook until the onion is translucent.
10. Add diced tomatoes, oregano, thyme, basil and chili powder and heat for about 3 minutes.
11. Add the tomato sauce and reduce heat to simmer; adjust salt if necessary

12. In a food processor, grind the cashews into a sand-like consistency, be sure not to grind them too long or they will turn to cashew butter.
13. In a large saucepan over medium heat, add butter, garlic and salt.
Once the butter is melted, add the soy milk and cashews and heat until the sauce is the desired consistency; anywhere from 1 to 3 minutes. If you want a thicker sauce, heat longer. If the sauce gets too thick, you can always add more soy milk.
14. Adjust salt to taste.

15. On each plate, place 3 eggplant slices, cover with marinara and top with alfredo sauce. Serve Immediately.

Makes 4 servings
Prep time: 30 minutes
Cook time: 30 minutes

bump

Since I usually am lazy, and don't feel like cooking for lunch, I tend to try and find recipes that require very little prep/cook time. This is one that my mom and grandma have done for quite a while, and I never realized just how healthy it was until I started tracking my food. How much you want of each ingredient can vary depending on your tastes, but this is what I use.

1 serving Italian Tuna:

1 large can (8 oz, drained) Tuna (I use Bumbe Bee Solid White Albacore in water) - [240 kcal/4g fat/0g carbs/54g protein]
1 large Green Bell Pepper - [33 kcal/0g fat/8g carbs/1g protein]
1 large Tomato - [33 kcal/0g fat/7g carbs/2g protein]
1 small Onion (I use Vidalia Onions) - [29 kcal/0g fat/7g carbs/1g protein]
1-2 Tbsp Extra Virgin Olive Oil - [120 kcal/14g fat/0g carbs/0g protein per Tbsp]
~1/8 tsp Salt
1-2 dashes black pepper
a few dashes of Italian Seasoning
some extra Oregano if you like

Total with 1 Tbsp of Olive Oil - [454 kcal/18g fat/22g carbs/56g protein]
Total with 2 Tbsp of Olive Oil - [573 kcal/32g fat/22g carbs/56g protein]

1. Cut up vegetables.
2. Combine with drained tuna in a bowl.
3. Add olive oil and spices.
4. Mix and nomz.

Sidenote: For those with fewer calories, this does make a lot of food and you can always divide it into two portions.

Pina Colada Quinoa

This recipe is gluten free and is great warmed up as a breakfast cereal (similar to oatmeal, but quinoa is a great source of protein!)

1 cup dry quinoa
1 14 oz. can of light coconut milk
1 14 oz. can of crushed pineapple
3 tsp. brown sugar
1 tsp. vanilla extract

Bring quinoa and coconut milk to a boil. Cover and let simmer at low for 10 minutes. Turn off heat and leave covered saucepan on the burner for an additional 10 minutes. Stir in the remainder of the ingredients.

Makes ~4 - 1 cup servings


Nutritional Information:

325 calories per serving: Carbs (55) Sugar (24) Protein (7) Sodium (8) Iron (15)