2-1/4 cups oat bran 1 tablespoon baking powder 1/4 cup sugar or maple syrup 2 tablespoons chopped nuts Handful of raisins or blueberries 1/4 cup shredded coconut 1-1/4 cup milk Whites of two eggs 2 large overripe bananas
Combine all dry ingredients in a mixing bowl. Blend all other ingredients into a puree and mix thoroughly with the dry ingredients. Fill muffin tins 3/4 full. If you use blueberries, it's easier if you add them by hand to the filled muffin tin. Bake at 400F until top of muffins are brown (about 15 minutes). Makes approximately one dozen muffins Bag as soon as they're cool and freeze. Recipe from: Simplify Your Life by Elaine St. James
This is how I'll be getting some fruit servings the next couple weeks. This is a long-time holiday favorite of mine. Lots of Vitamin C too for cold/flu season.
Hot Cranberry Citrus Drink From Taste of Home Dec/Jan 2002 Makes 3 qts
1 12oz package of cranberries 2 1/2 qts water 2 c oj 1 c pineapple juice Juice from 1/2 lemon 3 cinnamon sticks 1 c. sugar (I'm sure you could get away with less but it needs some or it'll be toooooo tart)
Bring cranberries and water to a boil. Reduce heat and simmer for 5-7 min until berries pop. Stir in remaining ingredients, return to a boil and simmer uncovered for 25-30 min.
Strain, discard pulp and cinnamon sticks. Serve warm.
I'll make a batch of this today and keep it in the fridge and just warm a mug as I want it. It's not no cal but it's not eggnog either and it's not totally empty cals. Definitely not low-carb though.
I was craving alfredo last night and invented my own!
3 wedges Laughing Cow cheese and 1/4 cup milk. Melted (I did it in the micro. and stirred it every 20 seconds). After is melts a bit then start whisking it and it will thicken and be creamy. I added a little pepper.
I mixed this with whole wheat egg noodles, broccoli, tomatoes and some sliced canadian bacon.
It was delicious!
Kat
Goal: Exercise at least 3 times per week.
Remember the positives.
Get the munchies under control!
Posts: 1068 | Location: Mount Vernon, WA | Registered: July 03, 2005
I love lentil soup!! I have put a new twist on my lentils and boy is it good!!! I start out with a few links of Italian Sausage that I remove from the casing and crumble and brown. To that I add a couple of carrots and celery stalks chopped,garlic and saute. To that I add about 6 cups of chicken broth and a bag of cleaned lentils. Tiny bit of salt, pepper, a couple of bay leaves, a can of diced tomato and a small, tiny can of paste. A nice pinch of saffron, bring to a boil and simmer for a couple of hours!!! Oh, so yummy!!!
Posts: 1393 | Location: West Florida | Registered: March 12, 2004
2 cans diced tomatoes with green chiles (I used Rotels) 2 garlic cloves, minced 1 cup chopped onion 3 cups chicken broth 2 cans fat free refried beans I added some frozen corn
Boil tomatoes, garlic onion and 1 cup chicken broth for 5 minutes...stir often. Add rest of ingredients and simmer 20 minutes...stir often.
I had some baked tortilla chips and it was scrumptious!
Kat
Goal: Exercise at least 3 times per week.
Remember the positives.
Get the munchies under control!
Posts: 1068 | Location: Mount Vernon, WA | Registered: July 03, 2005
I adapted a recipe tonight from my box of quinoa and it was spectacular:
(For 2 people, dinner sized servings
3 small green bell peppers 1/2 c of quinoa 1/2 jar of corn and black bean salsa 1 tomato, diced 1/2 an onion, diced 1/4 c of light cheddar cheese (or soy cheese) 8 medium baby bella mushrooms, diced 2 cruched cloves of garlic 2 T of dry sherry
Cook quinoa as per directions and set aside. Steam green peppers until soft but not mushy In a non stick pan, add 1 tsp of evoo and saute onions and mushrooms. Add the tomato, salsa and the garlic. Cook over medium - low for 10 minutes. Add the sherry and cook another 10 minutes. Add the cooked quinoa to the mixture.
Core and seed the cook peppers and cut them in half. Stuff the peppers with the quinoa mixture and then sprinkle with cheese. Bake in a 325 deg. oven for 30 - 35 minutes.
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
I got this recipe from my produce delivery folks and tinkered with it a bit for my own tastes. The results are heavenly!
Heavenly Lentil-Beet Salad 1 medium onion, quartered 1 carrot, quartered plus 1/4 c finely chopped carrot 1 stalk celery, quartered 2 dried bay leaves 5 cups water 1.5 c dried French green lentils (I used reg. brown lentils) 5 medium beets, scrubbed (I used 3 large beets, I suggest quartering them first) 1 t dijon mustard 2 T balsamic vinegar 1/2 t honey pinch of sugar 1/2 c evoo (I used 1.5 T evoo plus 1/2 t sesame oil) 2 slices bacon (I used "Fakin' Bacon, a tempeh-based veggie bacon) coarse salt and freshly ground pepper 1 T red wine vinegar 4 oz goat cheese, cubed 4 cups mixed salad greens (I left this out, this is more of a bean salad to me)
In a medium saucepan, combine onion, quartered carrot, celery, bay leaves, and 5 cups water; cover and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings. Drizzle with red wine vinegar.
Meanwhile, place beats in a medium saucepan. Add enough water to cover by 2 inches. (This is where I realized my beets were too big.) Bring to a boil, then reduce to a simmer, cooking until fork tender. Remove saucepan from heat. Remove beets from water; and set aside until cool enough to handle. Peel and chop.
Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slow add in evoo. Set aside.
In a medium, non-stick skillet, heat a small amt of oil over medium high heat. Add the finely chopped carrot and bacon. (I did the carrot first and then added a 1/2 cup water to let it simmer. When the pan was dry again, I added the bacon.)
Combine lentils, beets and vinaigrette. Toss. Serve with goat cheese or toss into salad. Serve over mixed greens if desired.
Quick Version Combine 2 cans of lentils w/ 2 can of halved whole beats. Add bottled french vinaigrette to taste. Toss in goat cheese or feta. Top with crispy bacon or bacon bits.
Posts: 758 | Location: Champaign, IL | Registered: March 17, 2004
Originally posted by Matanca: Ok guys I have 4 bananas that are going to go bad very soon. I don't want to throw them away if I don't have to, so what are my options.
Heather
Heather,
I just throw them in a Zip-loc plastic freezer bag until I can use them for smoothies or banana nut bread or whatever. I have had them in there for months and I just take them out and peel them and start mashing away.
Originally posted by Matanca: Ok guys I have 4 bananas that are going to go bad very soon. I don't want to throw them away if I don't have to, so what are my options.
Heather
The first thing that came to my mind was either using them for smoothies or banana bread.
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
Made these for dinner last night! They were SOOOOO good! I just used what I had available and it ended up working out
* Exported from MasterCook *
Salmon Burgers
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 ounces fresh salmon fillet -- I use frozen filets, and defrost them 2 tablespoons dijon mustard 1/2 cup whole wheat bread crumbs 1 tablespoon dried dill weed 2 large egg white 1/2 small onion -- chopped salt and pepper -- to taste 1 teaspoon olive oil
Combine all ingredients except for oil in bowl of food processor. Pulse until salmon is ground and onions are finely chopped. Divide ground salmon mixture into 6 equal portions. Use olive oil on nonstick pan and heat to medium high heat. Cook salmon burgers 4-5 minutes on each side. Or for 6 minutes in a "george forman" type grill.
I served these on whole grain buns, with dilled dijon mayo, lettuce and sweet onion slices.
Noticed lots of comments/questions about miso. Here's an easy "miso yaki" recipe: take a couple tablespoons of miso, a couple tablespoons of sake, mix together and marinate salmon in it in a plastic bag overnight; then broil or grill. By the way: the reason you don't want to boil miso soup is because it will destroy the enzymes that are healthy.
Cat
Posts: 28 | Location: San Jose CA | Registered: September 15, 2005
Another winner with CSA supplies. Made this tonight and it was tasty. My notes follow in parenthesis.
Wilted Red Cabbage
3 slices bacon (didn't have any so used evoo) 1 head red cabbage, rinsed, dried and cut into thin slices 3 tablespoons sugar (would use less next time...it was super sweet) 3 tablespoons cider vinegar Salt and pepper, to taste
Cook the bacon until crisp in a large sauté pan or skillet. Remove the bacon, chop coarsely and set aside. Pour out all but 1 tablespoon of the bacon drippings. Return pan and heat on medium-high. Add the cabbage and sauté until slightly wilted, about 3 minutes, stirring often.
Add the sugar and vinegar and sauté 3 to 5 minutes more.
I made this soup last Friday in the crockpot. It is quite good and used up the ton-o-kale I had from my CSA. Eating it now for my afternoon snack. If you search for kale soup online, this recipe turns up everywhere so I don't really know what source to cite.
Lentil Kale soup 1 cup lentils 7 cup water (I used 3 c. chicken broth and 4 c. water) 4 cup (about 1 lb) chopped kale or spinach or chard (tear the leaves of the kale/spinach/chard into 1/2" strips) 1 large. onion, chopped 1 celery stalk, chopped 3 tomatoes, chopped (I used a 16 oz. can of diced tomatoes) 1 med. carrot, chopped 3 T chopped parsley 1 bay leaf (remove before eating!) 1/4 t ground thyme 1-2 T soy miso (soy and/or Worcestershire sauce is good, too) (I used miso and waited until just before serving to add it) pinch of pepper
Place the ingredients in a crockpot. (I actually put everything except the tomatoes and the broth/water in the crock the night before and then put the liquids in in the morning). Turn to low if leaving it for a long while.
The other day during one of our flychats, I said I was going to make tuna noodle casserole for dinner, and all the ladies were inquiring on how to make it lowfat. Well, I didn't make it until tonight, but I promised to post my method/recipe when I made it....so here it is.
Nearly No Fat Tuna Noodle Casserole
Serves 8
1 pound package wide noodles (I used whole wheat) OR fettuccini broken into small pieces, cooked and drained 1/2 cup unbleached flour 1 cup veggie broth 1 can mushrooms (drained, reserve liquid, chop mushrooms) 1-1/2 cups skim milk 1 cup low fat sour cream 3 cans tuna, drained 1 cup whole wheat bread crumbs, toasted
In medium sauce pan or saucier lightly brown flour (watch it very closely, it burns quickly). Slowly add broth and reserved mushroom liquid while whisking. Whisk milk into sauce and add mushrooms and let simmer until it is thick and bubbly, stirring very often if not constantly. When it is thick (the consistency of a good gravy) turn off heat and stir in sour cream and season with salt and pepper as needed. Place noodles in 9 x 13" casserole, stir in tuna and add sauce. Stir together, top with bread crumbs, bake at 350 degrees for 15-20 minutes or until golden brown on top.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3159 | Location: California | Registered: March 11, 2004
About your miso. In the past few years I have bought several containers of miso, and since a little goes a long ways with miso, they do take a while to use up. I have not had any miso go bad, and have kept it in the fridge for up to a year. I have some in the fridge right now that I have had for about 8 months and it is still very fine. I think that as long as you keep it in the fridge, and keep it well sealed, it will be fine for a while.
IN answer to your question, I LOVE miso broth when I have a tummy ache or on a cold morning. OR to hold me off until dinner time. I also like to use it in place of soy sauce in some soups (but you need to make sure you stir it in at the end, you don't want to let it come to a boil,.....apparently it can turn bitter).
I ALWAYS have a container of KDs miso salad dressing made up in the fridge....I LOVE the stuff!
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3159 | Location: California | Registered: March 11, 2004
I love lentil soup!! I have put a new twist on my lentils and boy is it good!!! I start out with a few links of Italian Sausage that I remove from the casing and crumble and brown. To that I add a couple of carrots and celery stalks chopped,garlic and saute. To that I add about 6 cups of chicken broth and a bag of cleaned lentils. Tiny bit of salt, pepper, a couple of bay leaves, a can of diced tomato and a small, tiny can of paste. A nice pinch of saffron, bring to a boil and simmer for a couple of hours!!! Oh, so yummy!!!