Songbird28
posted 05-01-2000
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MeatBalls:
3/4 lb. ground beef (perferably sirlion)
1/2 cup of whole wheat bread crumbs
1 egg beaten
1 TB half and half
2 TB Parmesan
2 TB minced garlic (I add more)
1/4 cup minced parsley
1/4 cup minced fresh basil
1/4 tsp. nutmeg
salt and fresh pepper to taste
1/4 cup olive oil
1)Heat up you tomatoe sauce.
2)blend all ingredients except olive oil, in a bowl, shape mixture into 12 or so balls the same size
3) heat the oil in a large enough skillet to hold the balls with out crowding. Brown on all sides over medium heat.
4) Once browed put in sauce for at least 15 minutes.
CHILI (so easy to make)
2 cans kidney beans
2 TB olive oil
I med. onion chopped
3 ribs celery
1 med green pepper
6 garlic cloves
2 TB chili powder
2 tsp. ground cumin
2 tsp. oregano
2 bay leaves
salt
1/8 tsp. cayenne pepper (be careful w/ this stuff!!!!
1 16 oz. can unsweetened tomatoe sauce
2 med tomatoes chopped or one can unsweeted chopped tomatoes
1 cup vegtable stock or water
1) In a large pot heat the olive oil over med heat. Add onion, celery, bell pepper, and garlic. Cover and cook stirring occasionally for about 7 min.
2) Add all spices, beans tomatoe sauce, tomatoes, and water/stock. Cook Partially covered for 20 minutes.
THAT"S IT!!!
YELLOW PEPPER SOUP
2 TB Olive oil
3 LArge yellow Peppers
4 shallots finely chopped
1 1/2 cup ram cashews
3 1/2 Vegtable stock
1 tsp. dry mustard
salt
pepper
1) Heat oil over med heat. Add peppers and shallots, cover and cook untill peppers are
very soft, 8-10 minutes. Remove from heat.
2) Put the nuts and 1 1/2 cup of stock in blender and blend about 1 minute - until smooth. Add the peppers, mustard, salt and pepper and puree' again.
3) Put the soup in a stock pot, add the rest of the stock and bring to a simmer.
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GatorGal
posted 05-04-2000
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My recipe for the day:
Roasted Cornish Game Hens with 40 garlic cloves
This is yummy when you have company or just want to treat yourself. It's not too difficult.
4 Cornish hens
3 heads garlic--Yep, heads, not cloves!
3 T minced parsley, preferably fresh
3/4 C chicken stock
1/2 C White wine
salt and pepper to taste
squeeze of lemon juice
butter as desired
Blanch the separated heads of garlic--will produce about 40 cloves of garlic--in boiling water for 10 min. and drain.
Rub the hens with a little butter and season with salt and pepper. Roast on one side for 10 min. in a 425F oven. Turn the hens over to the other side and roast for 10 more minutes. While the hens are roasting, slip the skins off the garlic cloves. After the second 10 min. roasting, reduce the heat to 375 and turn the hens breast side up. Sprinkle all the cloves around the hens and roast for 20 min. more or until the hens are browned and juices run clear when pricked with a skewer.
Remove the hens to a platter and, with a slotted spoon, arrange the garlics over the hens. Skim the fat from the pan juices and deglaze the pan over high heat with the 1/2 C white wine, scraping up the browned bits. Add 3/4 C chicken broth and reduce over high heat to about 1/2 Cup. Add parsley, season to taste and cook about 30 seconds more. Squeeze in a bit of lemon juice and swirl in some butter if desired. Pour over cornish hens and enjoy.
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Debelli
posted 05-04-2000
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CRUSTLESS SPINACH QUICHE
3oz 1/3 LESS FAT PHILLY CHREAM CHEESE,softened
1C Milk ( I use skim)
2 large eggs
1 carton Egg Beaters (to equal 2 eggs)
2C 50% less fat shredded cheddar cheese (I used Cabots)
1 10oz pkg frozen chopped spinach, thawed and very well drained (squeeze, squeeze, squeeze! - if too much moisture is in it, quiche will be wet)
1C frozen chopped broccoli, thawed & well drained (squeeze too)
1/2 small onion, chopped
5 fresh mushrooms, sliced thin (approx. 1/2c)
1/4tsp pepper
1/2tsp salt
In mixing bowl, beat cream cheese. Add milk eggs and egg sub., salt and pepper. Beat until smooth. Stir in remaingin ingredients. Transfer to a 10in quich pan coated with nonstick cooking spray (I used a pie dish). Bake 350 degrees for 45-50 minutes or until a knife inserted near the center comes out pretty clean. Serves 8.
I was able to figure out the nutrition values, which I believe are correct:
Servings 8
Per serving:
Carbos 7
Fat 6
Calolries 133
Protein 14
Here's a new one I really love, great tasting and good fiber content!
BEAN SALAD
1 19oz CAN DARK RED KIDNEY BEANS
1 19ozCAN CHICK PEAS (I like Hannover Brand)
1 15ozCAN LIMA BEANS
(if you can't find those size cans, something close to it, doesn't have to be exact)
1/4C parsley, finely chopped
1small red onion, sliced into rings, then in half (or smaller pieces, if you so desire)
1clove garlic
1tsp salt
1/4tsp pepper
1/4C FRESH lemon juice
1/4C olive oil
Put all 3 cans of beans together in a collander and rinse with cold water and let drain. Place in your serving dish. Add your onions and parsley.
In a small bowl put the garlic clove and the salt and mash it together (I use a wooden mallet). Add your lemon juice, pepper & oil and mix well. Pour over beans. Put in fridge and let marinate 1-2hours. Mix well before serviing.
NOTE: Recipe calls for 1/4 cup olive oil, though I sometimes use a bit less and it still tastes great!
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jenango
posted 05-04-2000
---------------------------------------------Bread Recipe
1pkg dry yeast
1/2 tsp sugar ( so the yeast has something to eat)
1 1/8 cup of warm water
3tbsp olive oil
1 1/2 tsp baking powder
1 tsp salt
1 tbsp artificial sweetner
1 cup wheat gluten flour
1 cup soy flour
1/4 cup flax seed meal
1/4 cup oat bran---course unprocessed
put liquids in bottom of bread maker and then add powders.
whole loaf has 72 .5 carbs and 24.25 gm fiber,subtract fiber and you have 2.99 carbs per slice.
Since the yeast eats the sugar, you get none.
It tastes great
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Songbird28
posted 05-04-2000
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Recipe for the day:
Granny Smith Chicken
4 chicken breasts
fresh pepper
salt
2 tablespoons butter
1 TSP olove oil
1 onion (I use leeks)
3 garlic cloves
1/2 cup rice wine or sherry
1 TSP fresh minced parsley or 1 tsp. dried
1/2 tsp. thyme
2 granny smith apples sliced
1/2 cup low fat milk
1/2 cup shredded cheese of choice (I like cheddar)
1)Season chicken with salt and pepper. (watch the salt if using rice wine - it is very salty). Brown chicken in butter and oil in a large skillet.
2)Add the onion and garlic and saute' for 3 min.
3)Add the sherry or rice wine and spices. Cover and simmer for 20 min.
4)Add the apples and simmer for for 5 more min. Add milk and simmer for 5 min. more.
5)Transfer all to an over proff casserole. Sprinkle with the cheese and place in over at about 350 until cheese melts.
It is REALLY good. (you can omit the apples too if you want) The other thing is that you csn take out the last two steps and vary the spices and type of wine to make up all sorts of different recipes. For Example I split the wine with red wine and add toatoe paste. Enjoy!
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jenango
05-11-2000
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This is our favourite dish...and so easy
Chicken Parmesan:
3 or 4 chicken breast halves
1/2 cup mayonaise
1/4 cup heavy cream (SB can use milk)
1/4 cup grated parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp parsley flakes
Place chicken breasts in baking dish & broil about 5" from heat for 5 min.
Reset oven to 400 degrees.
Mix remaining ingredients in a bowl. You want a sour cream texture. Add more cream if necessary
Paint breast with mixture and put in oven until done ( about 30 - 40 min)
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GatorGal
posted 05-11-2000
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My recipe for the day:
The best SB crispy "fried" fish
Any fresh filets that you like, in the proper amount that you need
Shredded Wheat and Bran cereal
Small amount of oil to coat the bottom of non-stick pan by about 1/4 inch
Milk
To prepare:
Pulverize about 1 C cereal in food processor or blender till finely chopped. Pour into pie plate or sheet of waxed paper. Soak fish filets for about 30 min. in enough milk to cover. Take each filet from milk and dredge in shredded cereal. Put into med hot skillet and cool until crispy brown on both sides. Remove to paper towel to drain. Salt and pepper to taste.
This is yummy because it is so CRUNCHY!! Fresh fish works the best.
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Debelli
05-11-2000
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TABOULI (The Queen of Lebanese Salads)
3 Large bunches of parsley
1/3 cup crushed whole wheat bulgur
2 cups warm water
4 green onions, with ends
1/4 cup fresh min (chopped) OR 2 tbsp. dry
2 large tomoatoes, diced small
1 1/2tsp salt
1/4tsp pepper
1/3 cup fresh lemon juice (or to taste)
1/4 cup olive oil
Wash parsle well, drain and shake out excess moisture.
Soak crushed wheat in water in a large mixing bowl for about 5 minutes. Drain well. It should not be mushy. Set aside while preparing other ingredients.
Remove stems from parsley and discard. Chop parsley very fine (3 bunches should equal about 5 cups). Add to wheat.
Chop onions fine and add to the mixture along with the remaining ingredients.
If not serving immediately, do not add tomatoes and onions until just before serving. Toss well.
Serve with either romaine lettuce leaves or whole wheat pita bread, both are good for scooping the Tabouli. ENJOY!
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JS
posted 05-14-2000
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Crawfish Cozumel
2 pounds crawfish tails (shrimp, crabmeat, or lobster meat would substitute well)
1 stick butter
1 onion, chopped
2 ribs celery, chopped
1 teaspoon minced garlic
1 bell pepper, chopped
1 pint cream (skimmed evaporated milk could be substituted here)
1/3 cup parsley
salt to taste
1/3 cup chopped green onions
1/2 pound Velveeta jalapeno Cheese diced
1 pound whole wheat fettucine
grated Parmesan cheese
Melt the butter in large pot. Add onions, celery, garlic and bell pepper. Saute until tender. Add the crawfish and cook for fifteen minutes. Stir in the cream, parsley, salt, and green onions and cook for another five minutes. Add the jalapeno cheese and stir until melted. While the crawfish is cooking, Cook the fettuccine according to package directions and drain. Mix the cooked fettuccine with the crawfish and top with Parmesan cheese. Serves 8.
I love this recipe. I got it out of the cookbook, Sugarfree Quick and Easy.
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