**Mission Slimpossible August Recipes** (Closed group)

J3nnaLyn
J3nnaLyn Posts: 125
edited October 1 in Recipes
Hey team--

You are all fantastic!!! Please post your favorite recipes here for our August challenge. Please also add nutritional info. If you don't have it available, there are plenty of websites you can find to figure it out by adding up the contents of the recipe.

I have recieved two recipes, but please repost them. I apologize. Have a great day!!!!

-Jenna

Replies

  • jwls29
    jwls29 Posts: 9
    I made a batch of these over the weekend and have had them every day for breakfast. They are quite filling and so easy to make.

    Source: skinnytaste.com

    Low Fat Papaya Coconut Muffins
    Gina's Weight Watcher Recipes
    Servings: 14 • Serving Size: 1 muffin • Old Points: 2 pts • Points+: 3 pts
    Calories: 126.6 • Fat: 3.0 g • Protein: 2.3 g • Carb: 22.8 g • Fiber: 2.7 g • Sugar: 8.8 g


    1 cup papaya purée
    2 cups 100% whole wheat pastry flour (Bob's Red Mill)
    1/2 cup sugar
    1 tsp baking soda
    1/4 tsp cinnamon
    1/2 tsp salt
    1/2 cup coconut flakes
    1 large egg, beaten
    1/2 tsp vanilla
    2 tbsp melted butter or margarine

    Preheat oven to 325°. Puree papaya in a blender until smooth.
    Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add coconut and mix to combine.
    In a medium bowl, mix eggs, melted butter, vanilla and puréed papaya. Add to the flour mixture and stir until just blended.
    Pour batter into a prepared muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes
  • kmcgrath1
    kmcgrath1 Posts: 175 Member
    Heart Healthy Cornbread...:heart:

    Ingredients...
    1 1/2 cups yellow cornmeal
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/3 cup splenda
    1 tsp salt

    1 cup plain FF yogurt
    1/2 cup FF sour cream
    2 eggs
    1 TBS extra virgin olive oil
    ____________________________________

    Mix all dry ingredients in a medium size bowl. Mix wet ingredients separately.

    Fold wet ingredients into dry mix. Pour into a 9" greased pie plate and bake at 375 for 25 mins. Makes 8 servings.
    _____________________________________

    Calories: 144.4
    Total Fat: 3.8 g
    Cholesterol: 53.8 mg
    Sodium: 337.3 mg
    Total Carbs: 24.2 g
    Dietary Fiber: 1.7 g
    Protein: 5.5 g
  • amylcox222
    amylcox222 Posts: 5 Member
    Here's my yummy recipe! It's actually a Paula Deen recipe that I found that only uses 1 Tb of mayo - amazing, huh?

    I used the Recipe Calculator to try to figure out the nutrition details. I hope that it's worked out right.


    Tomatoes Stuffed with Tuna Salad

    Ingredients:
    6 large tomatoes
    2 (12-oz) cans albacore tuna packed in water, drained
    ½ cup minced red bell pepper
    ½ cup corn, drained
    1 ½ Tb minced red onion
    ¼ cup plus 2 Tbs olive oil
    ¼ cup fresh lemon juice
    1 Tb chopped fresh Italian flat leaf parsley (or cilantro – personal preference!)
    1 Tb mustard (can use Dijon or Spicy – we prefer the spicy)
    1 Tb mayonnaise
    1 tsp ground black pepper
    ½ tsp salt
    Leaf lettuce or spinach leaves
    3 slices bacon, cooked and crumbled


    Cut ½-inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.

    In a medium bowl, combine tuna, bell pepper, corn and onion.

    In a small bowl, whisk together olive oil and next 6 ingredients. Pour over tuna, tossing gently to coat.

    Line tomatoes with leaf lettuce or spinach leaves. Spoon tuna salad evenly into tomatoes; sprinkle evenly with bacon. Refrigerate or serve immediately.


    Yield: 6 servings

    Calories 318
    Carbs 14
    Fat 17
    Protein 28
  • cdl8
    cdl8 Posts: 164 Member
    I am a peanut butter cup lover! I actually found these on MFP and made them. They were delicious!!!
    Frozen Peanut Butter Cups

    8 oz. Fat Free Cool Whip
    2-3 Tablespoons of Creamy Peanut Butter
    2 tablespoons chocolate syrup

    Line muffin pans with mini liners. with spoon, mix cool whip and peanut butter until well combined. Spoon even portions into muffin liners.

    Top each with a swirl of chocolate syrup. Freeze 6-8 hours until frozen.

    55 Calories each
  • o4itsme
    o4itsme Posts: 16
    Since I am on a cleanse recipes really are non existent. My favorite would be the four cups of mixed fruit I have for breakfast. I'm sorry, I know that is really no fun!
  • bobbiedr
    bobbiedr Posts: 260 Member
    Cream Cheese brownies - I love them, and so do my coworkers!

    Source: eatbetteramerica.com

    Prep Time:15 min
    Start to Finish:1 hr 55 min
    makes:24 brownies
    Filling
    1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
    1/3 cup sugar
    2 egg whites
    1 teaspoon vanilla
    Brownies
    1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
    1/4 cup canola oil or unsweetened applesauce
    1/4 cup water
    4 egg whites
    1 teaspoon vanilla
    1/4 cup miniature semisweet chocolate chips

    1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
    2. In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
    3. Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
    4. Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
  • tabluedke
    tabluedke Posts: 27 Member
    Chicken Curry

    3/4 pound boneless, skinless chicken breasts, trimmed of visible fat and cut into 1" cubes
    Salt, to taste
    Ground pepper, to taste
    2 tsp. extra-virgin olive oil
    1/4 cup chopped yellow or white onion
    1/4 cup chopped celery
    2 cloves garlic, minced
    2 T whole-grain flour
    1 cup low-sodium chicken broth
    1/2 cup canned no-salt-added diced tomatoes in juice
    1/2 tsp. Worcestershire sauce
    1/2 to 1 tsp curry powder, to taste
    1/8 tsp cayenne
    1/4 cup chopped fresh cilantro leaves

    Season the chicken with salt and pepper.

    Set a medium nonstick skillet over medium-high heat until a spritz of water sizzles on it. Add 1 tsp of oil to the pan. Scatter the chicken pieces in the pan. Cook, stirring frequently, for 3 to 5 minutes, or until the chicken cubes are browned. Cook, lowering the heat slightly if needed, for 2 to 4 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate. Set aside.

    Reduce the heat to medium. Add the remaining 1 tsp of oil to pan. Add the onion, celery and garlic. Cook, stirring occasionaly, for about 5 minutes or until just starting to brown. Stir in the flour until well combined. Add the broth. Cook, stirring constantly, for 4 to 5 minutes, or until thickened. Stir in the tomatoes, Worcestershire sauce, 1/2 tsp curry powder, cayenne, and the reserved chicken. Simmer for 2 to 3 munutes for the flavors to blend. Taste and add up to 1/2 tsp more curry powder, if desired. Turn off heat and stir in the cilantro. Serve immediately.

    This dish is great served over brown rice! :)

    Makes 3 servings

    Per serving: 191 calories, 28 g protien, 6 g carbs, 5 g fat (less then 1 g sat.), 67 mg cholesterol, 1 g fiber, 308 sodium
  • LauriTerrell
    LauriTerrell Posts: 69 Member
    OK, so I just realized I posted this in the wrong place... reposting here now that I realized I goofed :wink:

    The chicken makes a great topper for this salad, or without the salad as a great main course dish.

    Salad:
    1/2 c shelled pistachio nuts, shelled & finely ground
    1/2 + 1/4 t salt
    1/2 t. + 1 pinch freshly ground black pepper
    4 boneless, skinless chicken breast halves
    2 T extra virgin olive oil (EVOO)
    1/2 c diced sweet white onion
    1 head romaine lettuce

    Dressing:
    1 t grated sweet white onion
    1 lrg ripe avocado, pitted and peeled
    3 T EVOO
    3 T fresh lime juice
    1 T water

    Preheat the oven to 375 degrees F. Mix the nuts in a pie plate with 1/2 t salt and 1/2 t pepper. Press chicken into the nuts. Heat 1T EVOO in a skillet and cook the coated breasts 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear.

    Heat the remaining T of oil in a non-stick skillet over high heat. Add the diced onion, 1/4 t salt, and a pinch of pepper. Cook until the onion is browned.

    Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. Spoon 1/4 of browned onion over the chicken. Serve with the dressing.

    To make the dressing: Puree the onion, avocado, oil, lime juice and water in a blender.

    Serves 4

    Nutrition Information: (per serving)
    480 calories, 33 grams protein, 13 g carbohydrates, 34 grams fat, 520 mg sodium, 70 mg cholesterol, 5 g fiber

    From The South Beach Diet by Arthur Agatston, M.D.
  • bobbiedr
    bobbiedr Posts: 260 Member
    I just realized that I forgot to put nutritional info for my recipe. here you go:

    Nutritional Information

    1 Brownie: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 125mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 17g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
This discussion has been closed.

Categories