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Thread: How about a Recipe Swap?!
01-16-10, 06:31 AM #331MistyblueladyGuest Free Member
3-4 chicken breasts
1 can mushroom soup
1/2 c orange juice
1/2 c applejuice
1/2 c chicken stock
mix a little flour and rosemary in a dish, lightly dredge chicken breast and pan
fry to sear only. Place in glass lasagna type pan. Mix together all other ingrediants and pour over chicken. Bake at 350 degree's for about 45-55 min
* you can add more mushrooms if you want. Very good. sauce thats left makes a good gravy over potatoes.
01-16-10, 09:47 PM #332
I made this last week and it was great!
I got this recipe from the "Prevention" magazine....it's in their flat belly diet plan.
Crunchy Almond-Crusted Chicken
A healthy, tasty Flat Belly chicken entree for the whole family!
TIME: 15 minutes
5 oz boneless, skinless chicken breast
1 Tbsp cornstarch
1/4 c fat-free egg substitute
2 Tbsp finely chopped almonds
1. Sprinkle each side of the chicken breast with cornstarch. Dip it into the egg substitute, then sprinkle with almonds.
2. Coat a small, nonstick skillet with nonstick cooking spray and heat over medium heat. Cook the chicken 5 minutes on each side or until a thermometer inserted in the thickest part registers 165 degrees F.
310 cal, 43 g pro, 10 g carb, 1 g fiber, 10 g fat, 204 mg sodium
01-16-10, 10:13 PM #333
And for those who are watching what we eat to stay healthy.....this is a great dessert, and it's in the "Prevention" flat belly diet plan also........and it tasted great!!!
Chocolate Pudding with Bananas and Graham Crackers
A creamy, sweet-tooth-satisfying dessert--and it's good for you!
TIME: 20 minutes + chilling time
3 whole graham crackers, crushed
1 lg ripe banana, sliced
1⁄2 c sugar
1⁄4 c unsweetened cocoa powder
3 Tbsp cornstarch
1⁄8 tsp salt
3 c 1% milk
1⁄2 tsp vanilla extract
1 1⁄2 c semisweet or dark chocolate chips (MUFA)
1. DIVIDE graham cracker crumbs evenly among 6 custard cups or ramekins. Press into bottom. Top with banana, reserving a few slices for garnish.
2. MIX sugar, cocoa, cornstarch, and salt in large saucepan. Stir in milk. Whisk over medium heat until pudding thickens and comes to a boil.
3. COOK 1 minute longer. Remove from heat and stir in vanilla extract. Pour into prepared custard cups. Cover with plastic wrap and chill for at least 2 hours. Top each serving with 1⁄4 cup of the chocolate chips and garnish with reserved banana.
Nutritional Info Per Serving
391 cal, 7 g pro, 65 g carb, 4 g fiber, 15 g fat, 8.5 g sat fat, 6 mg chol, 150 mg sodium
01-19-10, 07:51 AM #334
Toasted Almond-Topped Fish
- 1 pound fresh or frozen fish fillets or steaks
- 1/4 cup buttermilk
- 1/2 cup fine dry bread crumbs
- 2 tablespoons snipped fresh parsley or 2 teaspoons dried parsley flakes
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup sliced almonds, coarsely chopped
- 2 tablespoons butter or margarine, melted
- Scored cucumber slices (optional)
- Curly endive (optional)
- Pitted ripe olives (optional)
- Lemon wedges (optional)
- Thaw fish, if frozen. If using fillets, separate fillets, or cut fillets or steaks into 4 serving-size portions. Rinse and pat dry with paper towels. Measure thickness of fish. (To measure thickness of fish fillets or steaks, place a ruler against the thickness part of the fish. Use this measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)
- Pour buttermilk into a shallow dish. In another shallow dish combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk. Then roll fish in crumb mixture. Place coated fish in a greased shallow baking pan.
- Sprinkle fish with coarsely chopped almonds. Drizzle melted butter or margarine over fish. Bake in a 500 degree F oven until golden and fish flakes easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, transfer fish to a warm serving platter; garnish with cucumber slices, endive, and ripe olives, if desired. Serve with lemon wedges, if desired. Makes 4 servings.
02-15-10, 03:24 PM #335
New England Clam Chowder.
1. Place clams in just enough water to cover, and steam until they open, approximately 15 minutes.
2. Save 1/2 cup of the water in which clams were steamed. Allow clams to cool, remove from shells and chop.
3. In a large frying pan, cook bacon until crisp.
4. Remove bacon from pan and drain on paper towel. Crumble when cool.
5. Reserve bacon grease in frying pan. Add potatoes to pan and cook over medium heat for 5 minutes. Add onion and garlic and cook for an additional 3 minutes.
6. Transfer contents of frying pan to a large soup pot. Add chopped clams, clam water, clam juice and white wine and cook over medium heat until potatoes are tender, approximately 15 minutes.
7. Stir in thyme, salt and pepper.
8. Reduce heat to low and gradually add milk, then heavy cream, stirring frequently until chowder begins to thicken slightly.
9. Just before serving, stir in crumbled bacon and parsley. 10. Ladle into bowls, top with oyster crackers and serve piping hot.
02-15-10, 03:31 PM #336
02-17-10, 10:08 PM #337
Cool 'n Creamy Yogurt Pie
Prep Time: 10 min
Total Time: 2 hr 10 min
Makes: 8 servings
2 containers (6 oz. each) strawberry nonfat yogurt
2 cups thawed COOL WHIP FREE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
SPOON yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
SPOON into crust.
FREEZE 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator.
02-18-10, 06:04 AM #338
02-18-10, 08:42 AM #339
It's a great desert....and it's healthy, too!
And you're Welcome Rocky!
02-18-10, 09:31 AM #340
I forgt to add that the Cool 'n Creamy Yogurt Pie only has 140 calories per serving.
Here's another yummy pie........and it's healthy, too! Only 150 calories per serving. You can also make these pies with any flavor Jell-O.......I did, and they all taste great, especially the berry blue one....mmmmmm!!!
Light COOl'N EASY Pie
Prep Time: 15 min
Total Time: 4 hr 45 min
Makes: 8 servings, one slice each
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Cherry Flavor Sugar Free Gelatin
1/2 cup cold water 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 30 min. or until mixture is very thick and will mound.
SPOON into crust. Refrigerate 4 hours or until firm.
TOP with the remaining whipped topping just before serving. Store leftover pie in refrigerator.
03-08-10, 11:12 AM #341
Another Corned Beef recipe:
2 medium yellow onions,
peeled6 whole cloves
3 1/2 pound piece corned beef, preferably bottom round
3 large carrots, peeled and cut into thirds
2 bay leaves
8 black peppercorns
1 medium head green cabbage
4-6 russet potatoes, peeled and halved
Salt and freshly ground black pepperHot mustard (optional)
Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.
Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.
Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper.
Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4"-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.
03-09-10, 09:51 PM #342
OMG these last few recipes are making me have cravings lol!!!! <3 Thanks everyone for all the participation! I hope a lot of people can benefit from this
03-10-10, 01:30 AM #343
When making Chocolate Chip cookies instead of brown sugar use Honey! It gives a great Texture and a very tasteful treat! or try putting some nutmeg, cinnamon, pinch of lemon peel, and cloves it makes it taste very festive. or just put in cinnamon = ) Its great to experiment new things = )
03-10-10, 05:44 PM #344
03-10-10, 06:38 PM #345
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