I've had a friend pickle obsession lately, so I want to make these... lol

http://allrecipes.com/recipe/fried-dill-pickles/

but I had a friend told me about using oats or something so I may try this..

http://caloriecount.about.com/oven-fried-dill-pickles-recipe-r45019

Here is the Thai Veggie Burger recipe that I made from the Peas and Thank You cookbook. It was really good! I made a cilantro mayo to put on it (low fat mayo, fresh chopped cilantro and fresh lime juice).

Thai Veggie Burger

1/3 cup old-fashioned oats, ground into a coarse flour
1 14oz can chickpeas, drained and rinsed
2 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
2 teaspoons toasted sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 tablespoons natural peanut butter
2 tablespoons chopped cilantro
3/4 cup broccoli slaw

-hamburger buns, lettuce, pineapple, sauce, etc that you like!

1. In a food processor or blender, grind oats. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro and broccoli slaw and pulse until mixture is combined yet still slightly chunky. Chill mixture for 30 minutes.

2. Coat a skillet with cooking spray or canola oil and heat over medium-high heat. Score bean mixture into quarters and form each portion into a patty. Fry in skillet for 5 to 6 minutes on each side.

3. Do as you please with these veggie patties: serve on top of toasted buns with pineapple, or serve on top of your favorite veggies and smother it in a dressing.

352 calories with the bun, 8 g fat, 56 g carb, 10 g fiber, 15 g protein

This Chicken was simple, fast and TRULY amazing

Lemon Chicken Oregano
Prep Time:5 min

Start to Finish:20 min

makes:2 servings


2 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon no-trans-fat margarine or butter, melted
3/4 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon salt
2 teaspoons finely chopped parsley or chives, if desired

1.Heat oven to 375°F. Coat small baking dish with cooking spray. Place chicken in a single layer in dish. Pour lemon juice and margarine over chicken. Sprinkle with oregano, lemon pepper, and salt.

2.Bake about 15 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear.

3.Serve drizzled with pan juices. Sprinkle with parsley or chives.

Nutritional Information
1 Serving: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 75mg; Sodium 350mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 26g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0

Here's a recipe from another MFP member (taramarie123) that I saw and it sounded good.....

Here is an easy recipe that I like to make when I'm needing something sweet and I don't feel like baking. It is very satisfying and chewy like a granola bar. You can also form into little bite size pieces so you have a stash in the freezer whenever you need to fulfill a craving:) I hope you enjoy this!


1 tsp Jif Creamy Peanut Butter (31 cal)
1/2 envelope Nestle Rich Hot Chocolate (40 cal)
1/2 cup quick oats (150 cal)

221 Calories for the whole thing.
(You may be able to lessen the calories more by finding a lower calorie hot cocoa mix.)

Mix all ingredients together with about 1 TB water. Form into a roll place in saran wrap and put in freezer for about 30 min.

Just joined and I wanted to share a recipe...super yummy!
I saw a "Hidden Valley Ranch" commercial and thought this would be good and good for you

Spinach Dip

1 packet Ranch dressing (powder)
1 small can drained spinach
16 oz Greek yogurt
mix well
Dip celery, carrots, romain lettuce leaves, cheese "chips", etc. makes about 8 servings @ about 34 calories per serving! Depending on what you dip! And you get a protien boost!

End of summer roasted veggies:
Ingredients

2 large Zucchini
2 large Yellow Squash
2 big packs of Button mushrooms
2 bulbs of Fennel
7 Roma Tomatoes
7 stems of Fresh Thyme
1/2 c. EVOO
3 Tbsp Minced Garlic
1 Tbsp Kosher Salt
1 Tbsp Fresh Ground pepper
1 large Lemon, juiced


Directions

1. Turn your oven on to 450 degrees
2. Slice all of your veggies into a large bowl, making sure to add the sprigs of Thyme
3. Whisk together your EVOO, garlic, salt, pepper and lemon juice
4. Pour the ingrediants over the veggies and toss to coat well. (You can make more if you need/want more, this amount worked for the 3 of us)
5. Line a cookie sheet or baking dish with aluminum foil and dump the veggies onto the sheet/dish
6. Place in oven. Roast for 20 minutes, making sure to stir the veggies around so they don't burn.
7. After 20 minutes, turn your broiler on for the last 10 minutes. Continue to stir occasionally so the veggies don't burn.
8. Enjoy with ride pilaf or couscous or pasta

Servings Per Recipe: 8
Amount Per Serving
Calories: 121.2
Total Fat: 7.1 g
Cholesterol: 0.0 mg
Sodium: 947.8 mg
Total Carbs: 15.0 g
Dietary Fiber: 5.2 g
Protein: 3.7 g


*Makes 8-1.5 cup servings

Number of Servings: 8


Going to make this with blackened tilapia (110 cals) that has a sauce made of non fat greek yogurt, dijon mustard, chives, lemon juice, garlic, salt and pepper (27 calories)

I made this from Cooking Light's website...

Maple-Glazed Chicken with Apple-Brussels Sprout Slaw
http://www.myrecipes.com/recipe/maple-glazed-chicken-50400000107402/
Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.


YIELD: 4 servings (serving size: 2 cutlets and about 3/4 cup slaw)
TOTAL:20 Minutes
COURSE: Main Dishes
Ingredients

8 (2-ounce) chicken cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
3 tablespoons red wine vinegar, divided
2 tablespoons maple syrup
8 ounces Brussels sprouts
1/4 cup dried currants
1 medium Fuji or Gala apple, cut into 1/8-inch-thick slices
Preparation

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.

2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.

Nutritional Information
Amount per serving
Calories: 282
Fat: 8.7g
Saturated fat: 1.4g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 1.5g
Protein: 28.6g
Carbohydrate: 23.4g
Fiber: 3.7g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 331mg
Calcium: 54mg
Nutrition Guidelines for Healthy Living
Cooking Light NOVEMBER 2010

This week, I made a peanut satay stir fry with chicken. Just threw stuff together in a wok, sooo yummy!
I added it into my recipes on mfp, so the numbers are hard to follow on here! But it made 3 servings, at 315 per serving


Trader Joe's - Satay Peanut Sauce, 90 grams (1 Tbsp) 180 18 12 0 570 0
Jo's Chicken - Boneless/Skinless Chicken Breast , 8 ounces 220 0 2 0 1,180 0
Walmart Great Value - Deluxe Stir-Fry Vegetables, 1 1/2 cup 50 8 0 4 30 4
Mushrooms - Raw, 1 cup, pieces or slices 15 2 0 1 3 2
Uncle Ben's - Brown Rice (Boil Bag), 2 cup cooked 340 72 3 4 0 4
Vegetable - Yellow Summer Squash, 0.25 medium 8 2 0 1 5 1
Fresh Produce - Zucchini, 0.5 cup 10 2 0 1 6 1
Broccoli - Raw, 1 cup, chopped 30 6 0 2 29 4
Onions, Raw - Slices - Vegetable, 8 slice, large (9g) 32 0 0 0 0 0
Dynasty - Hot Chili Oil, 7.5 g 60 0 6 0 0 0
Add Ingredient
Total: 945 110 23 13 1823 16
Per Serving: 315 37 8 4 608 5

Here is the meal I made this week (from Cooking Light) for the cooking challenge. It was really good!!

http://www.myrecipes.com/recipe/two-bean-soup-with-kale-10000001924699/

Two-Bean Soup with Kale
This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.


YIELD: 6 servings (serving size: about 1 1/4 cups)
PREP TIME:30 Minutes
COURSE: Soups/Stews
Ingredients

3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth (such as Emeril's), divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Preparation

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Nutritional Information
Amount per serving
Calories: 250
Fat: 10.4g
Saturated fat: 1.4g
Monounsaturated fat: 5.5g
Polyunsaturated fat: 2.2g
Protein: 11.8g
Carbohydrate: 30.5g
Fiber: 9.2g
Cholesterol: 0.0mg
Iron: 3.8mg
Sodium: 593mg
Calcium: 189mg
Nutrition Guidelines for Healthy Living
Cooking Light OCTOBER 2009

I also made cheese-tomato toasts...
http://www.cookinglight.com/food/everyday-menus/quick-easy-soups-stews-00400000057112/page2.html
Cheese-Tomato Toasts: Broil 4 (1-ounce) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.

This is what I made for the cooking challenge. It's a little crazy that it doesn't have much in it, but it tastes pretty darn good.

Chickpea Soup

Nutrition Info per serving:
Calories 232; Carbs 32; Fat 9; Protein 10; Sugar 6; Sodium 509

Ingrediants
2 Tbs extra virgin olive oil
1 yellow onion coursely chopped
3 cloves garlic minced
8 Roma tomatoes coarsely chopped
1 bunch Swiss Chard cut into ribbons
1 can drained and rinsed chickpeas
6 cups of water
salt and pepper to taste
Directions:

In a heavy soup pot over mdedium heat, warm the olive oil. Add the onlin and saute, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir briefly. Add the tomatoes, raise the heat to medium-high, and cook, stirring occasionally, until the tomatoes start breaking down to form a sauce, about 10 mintues.

While the tomatoes are cooking, cut off and discard the bottom third of the Swiss chard stems. Cut he remaining stem portions crosswiseinto pices 1/4 inch wide. Several leaves at a time., stack them, roll them up lengthwise, and then cut crosswise to form ribbons 1/4 inch wide.

Add the chard, chickpeas, and water to the soup pot and bring to a simmer over medium-high heat. Cook uncovered, adjusteing the heat as necessary to maintain a simmer, until the vegetables are tender and te flavours have blended, 30-45 minutes. The soup will be brothy and chuncky. Season to taste with salt and pepper. Ladle into shallow bowls and serve.

This is what I made for this week: Asian Chicken Salad

It is delicious! I ended up adding in another cup of carrots and another 1/2 cup of red bell pepper. I do not think one cup of the salad actually has 1/4 cup of the tahini dressing. I will be entering all of this into the MFP recipe calculator.



WIth a rich dressing made from tahini (sesame seed paste), this colourful, filling salad is perfect for lunch , picnics, or as part of a dinner party buffet.

2 ounces snow peas, strings removed (generous 1/2 cup)
3 cups cooked chicken breast, shredded
1/2 cup thinkly sliced red bell peppers
1/2 cup julienne carrots
1/4 cup thinly sliced scallions , (about 2 scallions) cut on the diagonal
1 cup Tahini Dressing
2 tablespoons black sesame seeds

Bring a large pan of water to a boil. Drop in the snow peas and cook for 30 seconds. Drain, and immediately place in a bowl of ice water to stop the cooking. Drain again, and cut the snow peas on the diagonal into thin slices.

Place the snow peas in a large bowl. Add the chicken, red pepper, carrot, and scallion, and stir to combine.

Stir 1 cup of the dressing into the chicken mixture. Add more dressing if desired. Garnish the chicken salad with the sesame seeds before serving.

Per 1 cup salad and 1/4 cup dressing: 533 Calories, 39 g Fat, 5.8 g Sat, 90 mg Chol, 3 g Fiber, 40 g Protein, 8.5 g Carb, 660 mg Sodium.


Tahini Dressing

Serve on Asian Chicken Salad, as a dip with fresh raw vegetables, or on shredded pork.

1/2 cup tahini
1/2 cup light sesame oil
2 teaspoons minced garlic (about 2 medium cloves)
1/2 teaspoon grated fresh ginger
3 tablespoons fresh lemon juice
3 tablespoons low-sodium wheat-free tamari
1 tablespoon dark sesame oil
1/2 teaspoon kosher salt
1/2 teaspoon Thai Kitchen Red Chili Paste

Combine the tahini, light sesame oil., garlic, ginger, lemon juice, tamari, dark sesame oil, salt, and red chili paste in the bowl of a food processor fitted with a metal blade. Process just until smooth. If the dressing seems too chick, add a little water.

Per 2 tablespoon serving: 157 calories, 17g fat, 2.3 g Sat, 0mg Chol, 0g Fiber, 3 g Protein, 1.5 g Carb, 240 mg Sodium



All this came from The Ultra Metabolism Cookbook by Mark Hyman, M.D. Recipes by Donna Boland

SuperBowl Challenge




This is a very quick and delicious take on chill, but it's a heck of a lot healthier.

Ground turkey - one package (lilydale extra lean)
1/2 onion - diced
1 red bell pepper - diced
1 green bell pepper - diced
2 stalks celery - diced
12 quartered mushrooms
Jalapeño - 1-2 diced depending on taste
1 can of black beans
1 can of chickpeas
1 can Unico diced tomato no salt tomato
1/4 cup Quinoa
2-3 Tbsp of Chilli powder
1 bay leaf
2 tsp chilli peppers


Brown the turkey with the veggies. I used no oil but a little bit of tomato juice from the canned tomatoes.
While browning, rinse the can of black beans and chick peas to rid the salt.
Add in remaining ingredients and let simmer for a minimum half hour.

Enjoy!

Serves 4-6, but the figures are based on 4.

Calories 520, Carbs 99, Fat 6, Protein 55, Sugar 9, Sodium 535

Caulifower Crust Pizza- Superbowl Challenge
Servings: 8
Calories per serving: 156

2 cups riced cooked cauliflower
2 whole eggs
1 cup mozzarella cheese
Italian seasoning

Mix ingredients together then press into a pizza shape and bake for 30 minutes on 450 degrees.

Toppings:
1 cup mozzarella cheese
1 cup great value spaghetti sauce
1 cup green pepper
1 cup mushrooms
1 cup onions
sliced black olives
turkey pepperoni (17 slices)
honey ham

Place ingredients on crust and bake on 350 till cheese is melted

Here is my cooking challenge entry!!!


Spinach salad makes 4 servings
Spinach - Raw, 1 package (10 oz) 65 calories
Bell Pepper - Red - Large - Raw, 0.5 pepper 17 calories
Generic - Bell Pepper - Orange, 0.5 pepper 25 calories
Tj's - Long English Seedless Cucumbers, 52 gram (1/2 C) 8 calories

115 calories
Per Serving: 29

Minute rice makes 3 servings (70 g each)

Eating Right - Margerine, 1 tsp 35 calories
Minute Rice - Instant Brown Rice (Dry), 1 c. dry 300 calories

335 calories
Per Serving: 112


Chicken and shrimp stir fry makes 7 servings (140 g each)

Safeway - Seasoned Boneless Skinless Chicken Breasts, 2 breast (100 g) 160 calories
Bay Point Trading - Cooked Shrimp, 100 g 60 calories
Vh - Sweet and Sour Dipping Sauce, 2 tbsp (30mL) 50 calories
Bok Choy - Fresh, 50 g 6 calories
Asda - Celery Sticks, 100 g 10 calories
Compliments- Sobeys (Canada) - Baby Carrots - Raw, 85 g (14 pcs) 30 calories
Kirkkoman - Less Sodium Soy Sauce, 2 tbsp (15 ml) 20 calories
Generic - Cdr- Button Mushrooms (Fresh), 5 medium 20 calories
Bell Pepper - Red - Large - Raw, 0.5 pepper 17 calories
Generic - Bell Pepper - Orange, 0.5 pepper 25 calories
Fresh - White Onion, 1/2 chopped 23 calories
Mann's - Sugar Snap Peas, 1 cup raw 40 calories
Garlic - Raw - 1 Clove, 1 clove/4 grams 4 calories
Mazola - 100% Pure Canola Oil - Cholesteraol Free, 1 Tsp 40 calories

Total: 505 calories
Per Serving: 72 calories

extras
Compliments - Balance Light Creamy Ceasar Dressing, 1 tbsp 45
Generic - Strawberries, 2 Strawberry 9 calories

plate total: 276 calories