Tired of your old food? -- New recipe challenge and shared c

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  • MeMountainMom
    MeMountainMom Posts: 88 Member
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    Bump
  • mjsamee
    mjsamee Posts: 215 Member
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    BUMP should post nutricion info and possibly a pic as well....would be better! :heart:
  • mzhokie
    mzhokie Posts: 349 Member
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    I'm horrible at guessing serving sizes. The recipe says 8 but I went with 6. With the ground turkey I'm coming in at 300 a serving. I loaded it all into the recipe feature here. I love that thing since I do a lot of stuff from scratch.

    I usually take whatever it is I just made and throw it in an insulated bowl tared out on the kitchen scale. Divide by the number of servings and dish it up! Takes all the guess work out of it.

    i don't have a scale.

    Hubby came up with making the serving size the ladle so we counting how many ladles we put in our bowls and how many ladles it took to put the leftovers away. So we had 14 servings in the pot. I had 3 servings and he had 5 for dinner.
  • mzhokie
    mzhokie Posts: 349 Member
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    I do have a recipe for almost no fat lasagna:
    Your marinara sauce of choice, low sodium/sugar, try Healthy Choice sauce
    I use veggies, like onions, zucchini, yellow squash, mushrooms, and eggplant
    Here's the cheese layer:
    1 carton FF sour cream
    1 brick FF cream cheese
    1 carton FF cottage cheese
    a few cloves garlic
    1/2 green pepper, finely chopped

    To assemble, put sauce first, then noodles (uncooked), then raw veggies right on top of the noodles. This is important as the water content from the veggies will cook the noodles. Then layer the cheese layer, and repeat. I try to add sauce on top and sprinklye with a little parmesan.

    This bakes at 350 for 40-50 minutes, but let it sit and it will firm up as it cools down a little. It is YUMMY!

    I haven't tried FF cream cheese in my lasagna before. I will have to remember that, sounds yummy.

    I make zucchini lasagna with long slices of zucchini as the noodles. I use a mandolin to slice them. Works great!

    In the summer I like to put fresh basil in the cottage cheese mixture, add some fresh mozzarella in the layers so it's like a caprese lasagna.
  • MarieAnneN
    MarieAnneN Posts: 205
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    BUMP should post nutricion info and possibly a pic as well....would be better! :heart:

    Good idea!
  • MarieAnneN
    MarieAnneN Posts: 205
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    This is one of my all time favorite.
    Cesar Salad, low cals sauce :

    1/2 cup light mayo
    1/2 cup skim milk
    2 tbsp parmesan
    2 tbsp lemon juice
    1 tsp worchestire sauce
    1 garlic clove, crushed
    1 tbsp dijon
    Salt and Pepper

    Give 300 ml of sauce that adds up to 22 cals per 15 ml.
    Taste great and good texture. Last over a week in the fridge.
  • MarieAnneN
    MarieAnneN Posts: 205
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    I need some ideas for this week-end, anybody?
  • monkeypantz
    monkeypantz Posts: 288 Member
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    Bumpity Bump Bump!
  • MarieAnneN
    MarieAnneN Posts: 205
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    This will be part of my lunch on this beautiful Sunny Spring Sunday!

    http://www.eatingwell.com/recipes/chopped_salad.html

    8 servings, generous 1 cup each | Active Time: 35 minutes | Total Time: 35 minutes

    Ingredients

    1/4 cup white-wine vinegar
    1/4 cup extra-virgin olive oil
    1 teaspoon honey
    1/2 teaspoon sea salt
    1/4 teaspoon freshly ground pepper
    3 medium stalks celery, diced (1/4-inch)
    2 medium carrots, diced (1/4-inch)
    1 large red bell pepper, diced (1/4-inch)
    1 medium apple, peeled and diced (1/4-inch)
    1/2 large cucumber, peeled, seeded and diced (1/4-inch)
    1 cup sliced Treviso (see Tips) or radicchio
    1 cup sliced arugula, any tough stems removed
    1 cup thinly sliced napa, Savoy or other soft cabbage
    1 cup crumbled goat cheese
    1/2 cup toasted slivered almonds (see Tips)
    Preparation

    Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.
    Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.
    Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine.
    Nutrition

    Per serving : 200 Calories; 16 g Fat; 5 g Sat; 9 g Mono; 15 mg Cholesterol; 9 g Carbohydrates; 7 g Protein; 3 g Fiber; 148 mg Sodium; 273 mg Potassium

    ==========

    BUT to lower fat and cals on this, I will probably lower the amount of goat cheese and forget the Almonds. Only for today, I need to eat more veggies and less fat since we are heading for the sugar shack tonight. ;-)
  • jerber160
    jerber160 Posts: 2,606 Member
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    This is one of my all time favorite.
    Cesar Salad, low cals sauce :

    1/2 cup light mayo
    1/2 cup skim milk
    2 tbsp parmesan
    2 tbsp lemon juice
    1 tsp worchestire sauce
    1 garlic clove, crushed
    1 tbsp dijon
    Salt and Pepper

    Give 300 ml of sauce that adds up to 22 cals per 15 ml.
    Taste great and good texture. Last over a week in the fridge.
    i always thought the point of a ceasar was raw egg and anchovie?
  • Sarasari
    Sarasari Posts: 139 Member
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    I'm horrible at guessing serving sizes. The recipe says 8 but I went with 6. With the ground turkey I'm coming in at 300 a serving. I loaded it all into the recipe feature here. I love that thing since I do a lot of stuff from scratch.

    I usually take whatever it is I just made and throw it in an insulated bowl tared out on the kitchen scale. Divide by the number of servings and dish it up! Takes all the guess work out of it.
  • Sarasari
    Sarasari Posts: 139 Member
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    Weighing it is genious. I have always taken pasta,or any casserole and measured it by cups. Pain in the butt. Thanks for the tip.
  • Sarasari
    Sarasari Posts: 139 Member
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    Easy Frittata Muffins.

    6 Whole eggs
    1 cup & 2 Tlbs Liquid eggs
    salt
    1 cup 2% cheese shredded
    1 cup spinach torn
    1 cup turnip greens, or another cup spinach
    water

    Beat all eggs and water,salt in bowl. Stir in Cheese and Greens. Spray 12 muffin cups with pam.Divide miture among cups. Bake for 20-22 min until set,350.

    76 calories,as is.If using all spinach,it is 9 calories less. I eat plain with a little Chulula.Or I put one in a 100 calorie tortilla,or english muffin and top with more veggies,cheese if I want it.
  • gehlerc
    gehlerc Posts: 651 Member
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    Thanks for the recipes, and I'll be posting some to participate. (Just marking the group for now....)
  • Pfauxmeh
    Pfauxmeh Posts: 259
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    Actually, I just bought a bunch of stuff for new, tasty, nutritious recipes! Looking forward to all this to learn!
  • jerber160
    jerber160 Posts: 2,606 Member
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    I'm having Jerber's Mango Chutney with Pineapple and Banana today-sans papaya.

    1/4 cup red wine vinegar
    2 tablespoons honey
    2 tablespoons light brown sugar
    1/4 teaspoon ground coriander
    One 2-inch cinnamon stick
    Pinch of ground cloves
    1 small bay leaf
    1 1/2 cups finely diced pineapple ( 1/2 inch)
    1 1/2 cups finely diced mango ( 1/2 inch)
    1 cup finely diced papaya ( 1/2 inch)
    1 small garlic clove, minced
    1/2 teaspoon finely grated fresh ginger
    1/2 small Scotch bonnet or habanero chile, minced
    Salt and freshly ground white pepper

    In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper. Simmer over low heat for 30 minutes. Let cool. Discard the cinnamon and bay leaf. Serve at room temperature or chilled.
    MAKE AHEAD The chutney can be refrigerated for up to 2 weeks.

    the details on nutrition are in database

    oh and I'm having it with HAM
  • MarieAnneN
    MarieAnneN Posts: 205
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    This is one of my all time favorite.
    Cesar Salad, low cals sauce :

    1/2 cup light mayo
    1/2 cup skim milk
    2 tbsp parmesan
    2 tbsp lemon juicey
    1 tsp worchestire sauce
    1 garlic clove, crushed
    1 tbsp dijon
    Salt and Pepper

    Give 300 ml of sauce that adds up to 22 cals per 15 ml.
    Taste great and good texture. Last over a week in the fridge.
    i always thought the point of a ceasar was raw egg and anchovie?

    You get the eggs out of the mayo in fact and anchovies, i drop some occasionally.
  • MarieAnneN
    MarieAnneN Posts: 205
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    Weird, I had one of my recipe I posted that has been deleted on Sunday afternoon...

    Not nice!
  • michelleg003
    michelleg003 Posts: 14
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    bump - marking post for now, will add a recipe later :)
  • sabram2147
    sabram2147 Posts: 31
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    This is an awesome thread!

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