recipes
202685tracy
Posts: 42 Member
Smoky 3 bean bake
Yield: 8 .75C servings
4 slices bacon chopped
2C finely chopped onion
1C finely chopped green pepper
6 garlic cloves, minced
.75 C no-salt added tomato paste
1/3 C packed brown sugar (I substituted a portion of the b sugar with molasses)
1TBS cider vinegar
1TBS raw honey melted
1TBS Dijon mustard
1 tsp smoked paprika
.75 tsp kosher salt
Fresh ground pepper to taste
.25 tsp cayenne pepper (unless using hot paprika, in which case omit if you want)
1 15oz cann black beans rinsed and drained
1 15oz can garbanzo beans rinsed and drained
1 15 oz can great northern beans rinsed and drained
Or any combo of beans that you like…I had some black eyed peas left over that I through in and they were good.
1. Preheat oven to 325.
2. Cook chopped bacon in a large skillet until crisp, remove from pan and place on paper towel.
3. Reduce fat in the pan to 1TBS
4. Cook onion, green pepper, and garlic in fat until tender.
5. Remove and cool slightly
6. Combine with a whisk the tomato sauce and next 8 ingredients through cayenne in a large bowl.
7. Stir in onion mixture and beans.
8. Spoon into an 11X7 inch glass baking dish coated with cooking spray and sprinkle bacon on top.
9. Cover and bake for 30 mins. Uncover and baked 30 mins more.
Note: I skipped the baking in the oven part and put them in a crock pot and heated everything up on high for about 2 hours.
CAls: 204 Fat4.7g, Pro 7.3g, carb 33.2g, fiber 6g
Yield: 8 .75C servings
4 slices bacon chopped
2C finely chopped onion
1C finely chopped green pepper
6 garlic cloves, minced
.75 C no-salt added tomato paste
1/3 C packed brown sugar (I substituted a portion of the b sugar with molasses)
1TBS cider vinegar
1TBS raw honey melted
1TBS Dijon mustard
1 tsp smoked paprika
.75 tsp kosher salt
Fresh ground pepper to taste
.25 tsp cayenne pepper (unless using hot paprika, in which case omit if you want)
1 15oz cann black beans rinsed and drained
1 15oz can garbanzo beans rinsed and drained
1 15 oz can great northern beans rinsed and drained
Or any combo of beans that you like…I had some black eyed peas left over that I through in and they were good.
1. Preheat oven to 325.
2. Cook chopped bacon in a large skillet until crisp, remove from pan and place on paper towel.
3. Reduce fat in the pan to 1TBS
4. Cook onion, green pepper, and garlic in fat until tender.
5. Remove and cool slightly
6. Combine with a whisk the tomato sauce and next 8 ingredients through cayenne in a large bowl.
7. Stir in onion mixture and beans.
8. Spoon into an 11X7 inch glass baking dish coated with cooking spray and sprinkle bacon on top.
9. Cover and bake for 30 mins. Uncover and baked 30 mins more.
Note: I skipped the baking in the oven part and put them in a crock pot and heated everything up on high for about 2 hours.
CAls: 204 Fat4.7g, Pro 7.3g, carb 33.2g, fiber 6g
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Replies
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Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing
2.5# Sweet Potatoes cut into 2 In pieces
3TBS olive oil
.75 tsp kosher salt
.5tsp pepper
.75C fresh or frozen cranberries
.25 C water or orange juice
2 tsp raw honey
1 or 2 chipotle peppers from a can of chipotles in adobo sauce
.5C pepitas (pumpkin seeds)
.75C chopped scallions
.25C chopped fresh cilantro
Pre heat oven to 450F.
1. Roast sweet potatoes on a baking sheet drizzled with 2TBS evoo and sprinkled with s&p. Bake for 30 min. or until tender, turning after 15 min.
2. Place remaining oil in small saucepan with cranberries, water, honey and chopped chipotles. Add some adobo sauce for added heat.
3. Place pan over med-low heat and bring to a boil. Cover and reduce heat and cook 10 mins or until cranberries pop, stirring occasionally. Remove from heat and mash berries with a fork or potato masher until chunky.
4. Place pepitas in a med. skillet on med heat and cook until lightly browned. (do not walk away because they brown quick).
5. Combine potatoes, pepitas, scallions, cilantro in a bowl. Add the sauce and toss gently.
6. Can be served hot or cold. (I always serve cold).
Makes 8 .75 C servings.
Cals:189 Fat 8.4g Pro 3.7g Carb 25.5g, Fiber 4.5g0 -
Zuzana Light's Sugar-Free Brownies
1/2 cup raw cocoa powder
1/4 tsp cayenne pepper
1tsp cinnamon
1/3 cup almond milk
1/2 cup organic raisins or dates or organic mixed dried berries
1/2 cup old fashioned gluten free rolled oats
1/2 cup almond meal
Blend it all in food processor into a smooth dough and then press it into a square dish. Leave it in the fridge for an hour and then just cut out small squares out of the brownie for a snack.
8 servings
Cals: 112 Carb 16.75 g Prot 3.6g Fat 4.9 g Fiber 3.75g Sugar 8g0 -
Made the brownies and they are good but quite spicy so cut back on cayenne if you don't like hot stuff. I used Hershey's Special Dark Cocoa Powder and a mix of prunes, dates, and dried cherries. I also subbed coconut milk for the almond milk and added about 1 Tbs of honey. Be sure to mix the dry ingredients first before adding the milk.0
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These aren't my recipes but the stuff Kiki tempts us with in the morning.
Pumpkin cinnamon rolls
(great with cream cheese icing Kiki says)
http://www.myrecipes.com/recipe/pumpkin-cinnamon-streusel-buns-10000000521609/
Pumpkin scones
http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe0 -
LOL@ Helene.
I made these tonight,no idea yet how they taste but they look good so I thought I'd share. They are a recipe from Oxygen mag, but I didnt have enough cream cheese and wanted it to have a crust so I deccided to tweak it. (Oh, and also I dont think I have EVER made a recipe the way it is supposed to be made. Haha).
Crust:
2 cups kashi go lean crunch, pounded in a bag
2 T. coconut oil
Mix together and press into bottom of 8 inch pan, bake at 350 for 8-10 mins
Filling:
1 pkg. light cream cheese
10 oz. nonfat greek yogurt
3 T. white whole wheat flour (recipe called for coconut flour but I didnt have any)
1/4 c. shredded unsweetened coconut
juice of one lime
1/2 cup xylitol (I'm sure you could use honey, evaporated cane juice, stevia, etc, but it would change the calorie count)
5 egg whites
1 tsp. each of coconut extract and lime extract
1 scoop vanilla whey (I used MRM)
Mix together in bowl, pour over crust and bake at 350 for 40 minutes, check at 35 minutes. After cooled, put in fridge for 4 hours (or the freezer if you want to eat it faster =P)
Makes 12 bars
I came up with 166 calories, 37 g carbs, 14g fat, 9 g protein per bar.0 -
GoOd morning ladies, , just wanted to report on the cheesecake bars. Turned out super yummy but the crust got kinda yucky , so I would do without next time. I thawed out some frozen strawberries and put them on top...yum.0
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I've nevr made a recipe without changing something either
. I just made Kiki's Sour Crea cupcakes yesterday and changed several things...hey, they have less calories!
I am going to try to make these today!0 -
Made a pumpkin coffee cake this morning. Yum!
Mix together dry ingredients:
2 c. white whole wheat flour
3 T. flaxseed
1/4 c. stevia in the raw
1 T. baking powder
1 t. baking soda
1 T. cinnamon
1 t.. ginger
Mix together wet ingredients:
1 c. canned pumpkin
1/4 c. honey
3 T. butter or coconut oil
1/2 can light coconut milk
1/2 cup egg whites
1 T. vanilla
Mix together streusel topping:
3 T. butter or coconut oil
1/4 c. honey
3/4 c. old fashioned oats
1/4 c. unsweetened coconut
1/4 c. sliced almonds
1/4 c. white whole wheat flour
1 T. cinnamon
Mix together dry ingredients, and add wet ingredients. Beat with mixer 2-3 minutes. Pour 1/2 batter into sprayed 9 x 13 pan. Sprinkle with 1/2 streusel topping, repeat layers. Bake at 350 for 35-40 minutes.
Cut into squares and enjoy!0 -
Dark Chocolate Stout Brownies
Ingredients
1 15 oz can black beans, rinsed and filled with new water
1 1/2 cups whole wheat flour or all purpose
2 1/4 cups raw sugar
1 1/4 cup dark cocoa powder
4 tsp instant coffee powder
1 tsp salt
1 tsp baking powder
1 tsp vanilla
1 cup of stout beer, such as Guinness (or water)
1 cup nuts or chocolate chips, optional
Instructions
Preheat the oven to 350 degrees.
Drain a can of black beans and rinse thoroughly until the water runs clear. Return the black beans back to the can and fill with water. Puree the beans and water. Set aside.
In a large bowl, mix flour, sugar, cocoa powder, coffee power, salt and baking powder. Add the black bean puree, vanilla and stout to the dry ingredients and stir just until incorporated. Don't over mix.
Pour batter into a greased 9×13 pan. Bake for 25-30 minutes, rotating the pan around halfway through. They should be almost firm in the center.
Let brownies cool completely then cut into 24 squares.
Stats: 145 calories, 2g fat, 3g protein, 32g carbs
Source: http://www.farmgirlgourmet.com/2012/03/dark-chocolate-stout-brownies.html
I used Guinness instead of water (drank the leftovers ssshhh) and added in a cup of dark chocolate chips. The stats are with the added chips. SO yummy, rich, and moist!0 -
Hey ladies, just discovered a whole new world of eating, lol...
POWERCAKES!!!
Heres the website, there are sooo many different ones out there, you can pick and choose which one you want.
www.powercakes.net0
