Recipe Swap Week 15
inskydiamonds
Posts: 2,519 Member
PLEASE READ THIS WHOLE THREAD BEFORE POSTING ANYTHING!
I moved this project out of the groups this week, because since moving to the group section the swap has gotten considerably slower.
Recipe swap is a fun group where every week two recipes are shared by our members to be cooked by everyone else in the group!
http://www.myfitnesspal.com/topics/show/424557-recipe-swap-week-14
If you make a recipe from week 14, please post your review of it on that post.
THIS WEEK metal_beau AND dianemass ARE RESPONSIBLE FOR SHARING RECIPES FOR THE REST OF THE GROUP TO MAKE.
Hopefully the recipes are posted today or tomorrow.
1. Sign up by making a post in this thread and I will add you to the member list.
2. Every week there will be TWO recipes/meals submitted by two members. Each member of the community should make the recipe and post their opinions about the recipe/meal, changes they may have made, etc.
3. Each week there will be a new recipe swap post on the MFP boards. This post will be the place that the members responsible for the recipes for the week will post them as well as the place where you should comment about the recipes/meals you cooked. If you make any substitutions or other changes in the recipe, tell us that as well. And by all means, if you take pictures and want to share them, do!
For more information and for the recipes from last week and the member list, check out here: https://docs.google.com/a/u.pacific.edu/document/d/1fqBAaFmtHqOq76VlmyASTE8LX-FnUnYWCYY7QTu6q1o/edit?hl=en_US
I moved this project out of the groups this week, because since moving to the group section the swap has gotten considerably slower.
Recipe swap is a fun group where every week two recipes are shared by our members to be cooked by everyone else in the group!
http://www.myfitnesspal.com/topics/show/424557-recipe-swap-week-14
If you make a recipe from week 14, please post your review of it on that post.
THIS WEEK metal_beau AND dianemass ARE RESPONSIBLE FOR SHARING RECIPES FOR THE REST OF THE GROUP TO MAKE.
Hopefully the recipes are posted today or tomorrow.
1. Sign up by making a post in this thread and I will add you to the member list.
2. Every week there will be TWO recipes/meals submitted by two members. Each member of the community should make the recipe and post their opinions about the recipe/meal, changes they may have made, etc.
3. Each week there will be a new recipe swap post on the MFP boards. This post will be the place that the members responsible for the recipes for the week will post them as well as the place where you should comment about the recipes/meals you cooked. If you make any substitutions or other changes in the recipe, tell us that as well. And by all means, if you take pictures and want to share them, do!
For more information and for the recipes from last week and the member list, check out here: https://docs.google.com/a/u.pacific.edu/document/d/1fqBAaFmtHqOq76VlmyASTE8LX-FnUnYWCYY7QTu6q1o/edit?hl=en_US
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Replies
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Peering around... where is everyone??0
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Peering around... where is everyone??
I was wondering the same thing myself! If the recipes aren't up in the morning I'll make an announcement that allows anyone to post a recipe.
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I am waiting...love this idea.....and the recipes 0
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Please add me. This forum sounds great!0
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I would love to be a part of this!0
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This sounds great. Please add me!!0
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looks like all I do is say - add me, so -- add me!!0
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I'm adding everyone!
Additionally, because it is now Thursday morning and there are no recipes open: FREE FOR ALL!
The first two recipes posted become the recipes for the week.
So hurry up and post a recipe!0 -
I love this idea, please add me0
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I love this idea, please add me
sure thing
AND REMEMBER - first two people to post recipes RIGHT NOW become the recipes for the week!0 -
Please add me, and I am at work now, but I will post a recipe later if nobody else does.0
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I have two questions:
-can I join being a vegetarian? It sort of rules me out of many
-do we have to create the recipes or can they be from the internet?0 -
This is extactly what I need, I don't have a clue how to cook healthy0
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I have two questions:
-can I join being a vegetarian? It sort of rules me out of many
-do we have to create the recipes or can they be from the internet?
- Of course! You can always make substitutes on the recipes to make them work into your lifestyle.
- Either!0 -
I would love to be apart of this, please add me to the list.
Ken0 -
Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!0 -
Adding the new members!
POST RECIPES!!!!!! The first two posted become the recipes for the week!0 -
Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
yum! Next person to post a recipe gets to be the 2nd recipe of the week!0 -
Lebanese Rice and Lentil Soup (from http://www.tasteofbeirut.com/2009/10/red-lentil-and-rice-soup/)
2 cups of red lentils
1/3 cup of white rice (I used the cheapest one and it worked well)
6 cups of chicken broth or vegetable broth
1 onion, chopped
5 garlic cloves (my addition)
2 tablespoons of oil (I used olive oil)
salt, pepper to taste
2 teaspoon of ground cumin
1 teaspoon of red pepper flakes
METHOD:
Heat oil in a large pot
Fry garlic and onion until golden
Pour the broth and the lentils and all the seasoning minus the salt
When the lentils are soft and have turned mushy, puree the mixture using an immersion blender (optional)
Pour the lentils back in the pot and add the rice
Return to a boil and lower the heat. Simmer gently until the rice is cooked
Adjust seasonings and serve hot.
**I added plenty of lemon juice before serving... YUMMY!0 -
Lebanese Rice and Lentil Soup (from http://www.tasteofbeirut.com/2009/10/red-lentil-and-rice-soup/)
2 cups of red lentils
1/3 cup of white rice (I used the cheapest one and it worked well)
6 cups of chicken broth or vegetable broth
1 onion, chopped
5 garlic cloves (my addition)
2 tablespoons of oil (I used olive oil)
salt, pepper to taste
2 teaspoon of ground cumin
1 teaspoon of red pepper flakes
METHOD:
Heat oil in a large pot
Fry garlic and onion until golden
Pour the broth and the lentils and all the seasoning minus the salt
When the lentils are soft and have turned mushy, puree the mixture using an immersion blender (optional)
Pour the lentils back in the pot and add the rice
Return to a boil and lower the heat. Simmer gently until the rice is cooked
Adjust seasonings and serve hot.
**I added plenty of lemon juice before serving... YUMMY!
I've made this exact same recipe before except that it had sausage in it. And no red pepper.0 -
Lebanese Rice and Lentil Soup (from http://www.tasteofbeirut.com/2009/10/red-lentil-and-rice-soup/)
2 cups of red lentils
1/3 cup of white rice (I used the cheapest one and it worked well)
6 cups of chicken broth or vegetable broth
1 onion, chopped
5 garlic cloves (my addition)
2 tablespoons of oil (I used olive oil)
salt, pepper to taste
2 teaspoon of ground cumin
1 teaspoon of red pepper flakes
METHOD:
Heat oil in a large pot
Fry garlic and onion until golden
Pour the broth and the lentils and all the seasoning minus the salt
When the lentils are soft and have turned mushy, puree the mixture using an immersion blender (optional)
Pour the lentils back in the pot and add the rice
Return to a boil and lower the heat. Simmer gently until the rice is cooked
Adjust seasonings and serve hot.
**I added plenty of lemon juice before serving... YUMMY!
Yum!! Sounds like we got two wonderful recipes this week!0 -
I've made this exact same recipe before except that it had sausage in it. And no red pepper.
You can skip the red pepper if you aren't into spicy food; this one wasn't that spicy though.0 -
Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
Both recipes sound great. I'm excited. Just to clarify, is this only 4 oz of chicken for the whole thing?0 -
Can't wait to try these two!0
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Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
This sounds sooooooo yummy! I'm a Tex-Mex girl, so anytime I can incorporate salsa, I'm all over it!0 -
bump.
Going to make the first recipe tonight. I tend to switch recipes up quite a bit based on what I have in the house and our preferences, so it will be a bit different, but I am excited and will post later.0 -
Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
swhitney2,
This turned out really great!
I used brown rice instead of white because that's what I had, and I wanted to add some vegetables, so I cut the cooked rice back to only 5 cups, and added a diced green pepper and a diced yellow onion. I increased the chicken breast to 8 oz cooked for a little more protein and because the bf gets grumpy if he thinks I skimp on protein.
I used Aldi brands for the salsa, light sour cream, and the mexican cheese blend. Since I was using less rice and adding the vegetables which would add more moisture, I cut the sour cream down by a third (used 20 tablespoons.) I also substituted 2 tablespoons of the adobo sauce from a jar of chipotle peppers instead of the laughing cow, because we already had it in the house. And I used 2/3 of a cup of cheese on top instead of 1/2.
I divided it by 6 servings instead of 8 because we are hearty eaters here. I got quite a bit of food. I wanted to snap a pic but I was too hungry by the time it was done. I knew it was going to be great because I tasted the mixture before I slipped it in the oven and I almost just grabbed my spoon and sailed in. When I calculated out the nutritional value, I had a few calories left, so I topped it with 5 sliced olives and made a romaine salad topped with some avocado and lime on the side. And I'm really really stuffed.
Nutritional breakdown after the changes (for 1/6 of the recipe):
377 calories
55 carbs
9 grams fat
17 grams protein
8 grams fiber
160 mg potassium
870 mg sodium
10 g sugar
Thank you for the recipe! I suspect I will make it often. It really worked out well because on Tuesday the chicken breasts that I had planned to stir-fry didn't thaw in the fridge, so we ended up eating vegetable stir-fry and then I had to use of the chicken when it finally DID thaw.0 -
I'm glad you enjoyed it! :happy: Your variations definitely sound interesting! I thought it was kind of a plain recipe myself so you definitely gave it some more flair.0
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Oh I would love to join this. I love to cook and share recipes. Most of mine are unhealthy though so I need the inspiration.0
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I have this compulsion to add vegetables to any kind of casserole dish (and lots of other dishes too, tbh.) I think it's because if I see a bigger plate of food I feel like I got to eat more. I've even started steaming some spinach and tossing it with our spaghetti noodles.0
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