I finally found an ingredient I have never seen in food stores, but often in recipes: Miso. Now, what should I do with it!? I saw the recent episode of Cooking Thin where Kathleen used it in a dressing. Any other favorite uses for miso? (Quick. It's perishable, apparently).
Thanks! Lynne
Posts: 1104 | Location: NH | Registered: February 28, 2005
one steamed small potatoe slice and browned in a non stick frying pan then put on a baking sheet when crisp topped salt and pepper with red and green pepers chopped tomatoes,and about an 1/8 of a cup of low fat cheddar cheese grated then pop in the oven at 450 and cook till cheese is melted.
one other is steamed crab garlice powder, garlic and herbs,cruched red pepers seeds, and lemon jucie (spices are all to your taste) 3 tlb of fat free mayo. add to your salad yum
another is steamed crab garlic and herb spice top this on chinese noddles cooked in chicken broth. yum
or 1 box of fat free choco pudding 1 tlb of powdered milk 1 tlb coco powder 1 box of fat free tofu (or LIGHT) 1 1/2 cups of fat free milk yum pudding
high at my lowest point in life i was 250lbs now 225 and still lossing.
Posts: 53 | Location: http://users.xplornet.com/~angelsentnails/ | Registered: August 18, 2005
My mom turned me on to these muffins. They are good. Even my kid likes them.
Oat Bran Muffins From p. 375 “8 Week Cholesterol Cure”
Preheat oven to 425 degrees.
2 ¼ C. Oat Bran ¼ C. chopped nuts (I left them out and sprinkle them on when I eat) ¼ C. raisins (I used about ½ C.) 1 Tbs baking powder
¼ C. brown sugar (or honey or molasses) 1 ¼ C. skim milk or evaporated skim milk (non fat evaporated milk does make it richer tasting) 2 egg whites 2 Tbs vegetable oil. (you may omit… but my mom says it makes for a dry muffin…)
Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Mix wet and dry together and put into 12 muffin tins.
(batter may look too wet... but don't worry... it works) Bake 17 mins.
1 muffin, 111 cals, 3.75 g. fat, .31 g. sat fat, 3.85 g. fiber, 103 mg sodium
* * * * *
Banana Muffins (my favorite so far)
Add 2 mashed bananas to wet ingredients
* * * * * See the book for recipes to: Pineapple muffins Apple Cinnamon muffins Canned fruit muffins Pumpkin muffins Etc.
* * * * * * The author suggests that a person eat 3 muffins a day to lower their cholesterol… along with other dietary changes… seems to be working for my mom.
* * * * * *
The Author has 3 pages called “A few words about muffin making…” I can’t be bothered to type up all 3 pages… so get the book from you library if you are interested. A few notes from the book:
Use a timer, and set the time at EXACTLY 17 mins (It was 14 mins in my oven). Use the toothpick test for doneness. If you over bake by a min or two the muffins will be dry.
The muffins don’t get brown. They will get dry before they get brown.
The muffins have no preservatives. Freeze them.This message has been edited. Last edited by: GoingSkiing,
Denise
Posts: 9221 | Location: Silicon Valley, CA | Registered: March 17, 2004
Been craving a taco salad since Sheri posted about her lunch. Here's what I did tonight:
1 lb ground white meat turkey 1 small onion thinly sliced 1 orange bell pepper diced 1 clove of garlic 1 can of black beans, drained and rinsed 1 can of roasted diced tomatoes
I sauteed the onion, bell pepper and garlic in canola oil for a couple of minutes and then added the turkey. Cooked that until turkey was done. Added beans and tomatoes and the following taco seasoning but you could use packaged taco seasoning too.
1 T. chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp chili flakes, crushed 1/2 tsp oregano 1/2 tsp paprika 1 1/2 tsp cumin 1 tsp salt 1 tsp black pepper
Cook until flavors are blended. I served this over a iceburg/romaine combo out of a bag and garnished w/2% cheddar, salsa, 1/4 of an avocado and a dollop of lf sour cream. Yum! I also doubled it so I could put some in the freezer for lunches.
Ingredients: 3 whole B/S chicken breasts, cut into 2" wide strips 1 whole egg, lightly beaten + 2 tbsps water (use 2 egg whites instead, if you want even lighter) 3/4 cup (or so) bread crumbs, seasoned with oregano, basil, and thyme. Some garlic powder might be good too. 1/2 c freshly grated parmesan cheese
- Pre-heat oven to 400 - Combine parmesan with breadcrumbs - Season chicken with salt and pepper - Dredge in egg wash - Coat with bread crumbs + parm - Place on a cookie cooling rack, atop a cookie sheet, and sprayed with canola oil - Give a quick spray to the chicken strips - Put in middle of oven for 20 minutes, then broil for about 3 -- until golden brown - Turn strips over, spray with canola, and broil for abouther 3 minutes or so -- until golden brown
Done right. the chicken is firm but not hard. Nice n juicy. If they aren't done yet, put them back in the middle of the oven for a few minutes.
They're great dipped in a marinara!
__________________________ DUM SPIRO, SPERO
Posts: 1433 | Location: Phoenix, AZ | Registered: March 11, 2004
I've been putzing around the kitchen this afternoon trying to come up with a new recipe to take advantage of the seasonal fruit and the ingredients I have on hand. I think I have a winner on my hands ; )
The menu tonight is: Wilted spinach salad with aspargus and pan seared salmon with a peach salsa. The salsa and the dressing for the salad came out beautifully and I wanted to share:
Serves 3 - 4: Peach Salsa: 1 medium peached, diced into small cubes 1 T lemon juice (or lime) 1 T of minced sweet onion 2 torn fresh basil leaves 1 tsp of brown sugar 1 tsp of honey dash of crushed red peppers
Mix together in a non reactive bowl and place in the fridge for at least a few hours.
Heat in the microwave for 30 seconds on high just prior to serving over the cooked salmon.
Plum-Strawberry Vinaigrette Makes 2/3 cup of dressing The juice of 1 medium plum The juice of 4 large strawberries 1 T of honey mustard (I used a ginger lime wasabi mustard from Marshall's but the honey mustard works great too) 1 - 2 T of balsamic vinegar 1/2 T of sesame oil 1 T of finely diced shallots or red onion cracked black pepper to taste
Mix all the ingredients in a non reactive bowl and place in the fridge for a few hours. Toss with spinach leaves (either fresh or slightly wilted).
I'm planning on plating this up by creating a base of the spinach salad on the bottom and placing the salmon with the salsa right on top. Should make for an appealling color combination and hopefully the layering of flavors will work well together.
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.
Wanted to post the recipe for what I'm making for dinner tonight. I've made these a few times before, and they are absolutely delicious!
Oriental Chicken Wraps from Cooking Light 5 ingredient/15 Minute Cookbook
1 teaspoon vegetable oil ( I use olive) 2 cups broccoli slaw ( if you can't find broccoli slaw, you can use shredded cabbage or coleslaw mix) 1 cup sliced mushrooms 1 (9 oz) package frozen cooked diced chicken 1/3 cup fat free reduced sodium chicken broth 1/2 teaspoon garlic pepper seasoning 1 Tablsepoon low sodium soy sauce 1 1/2 teaspoons cornstarch 4 (6 inch) flour tortillas ( I use 6, and I use whole wheat tortillas...but have also used rice paper wrappers)
Heat oil in a large nonstick skillet over medium-high heat. Add broccoli slaw and mushrooms; cook 3-4 minutes or until crisp-tender, stirring occasionally. Add chicken, broth, and garlic pepper to skillet; stir. Cover and cook over medium heat 3 minutes or until thoroughly heated. Combine soy sauce and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 1 minute or until slightly thickened. Spoon one fourth chicken mixture down center of each tortilla. Roll up tortillas; serve immediately.
Bok Choy and Tomato Salad (from same recipe book as above)
Combine 4 cups sliced bok choy or napa cabbage, 3 plum tomatoes, chopped and 1 small yellow squash, chopped. Drizzle with 1/4 cup fat free toasted sesame soy and ginger vinaigrette ( I used KD's miso dressing from her Chicken and Asian Noodle Salad reicpe, and added 2 tsp fresh minced ginger and a tbsp. sugar); toss.
Yield 4 (1 1/4 cups) servings
Per serving: Calories: 51 (5% from fat) Fat: 0.3 g (0.0g sat.) Protein: 1.5g Carb: 11.3g Fiber: 2.5g Cholesterol: 0 mg Sodium: 112 mg Exchanges: 2 vegetable
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
Made this Saturday night and just had some of the leftovers. Pretty tasty stuff. I used almond butter because I don't tolerate peanuts well anymore. It's from the July issue of Cooking Light. It looks a little intimidating because of all the ingredients but most of them go in the sauce and it comes together quickly. I prepped it all in the morning and dinner was ready in about 15 min that afternoon.
Peg
Pork Strips with Peanut Sauce and Rice Noodles
Rice noodles soak up liquid quickly, so if you're not serving immediately, reserve about 1/4 cup cooked sauce, and add to remaining pork mixture just before serving, tossing gently.
1/2 cup boiling water 1/4 cup reduced-fat peanut butter 2 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 1 teaspoon bottled minced garlic 1 teaspoon bottled ground fresh ginger (such as Spice World) 2 teaspoons fresh lime juice 1 teaspoon sesame oil 1 teaspoon chile paste with garlic (such as Sambal oelek) 1 teaspoon honey 1/2 teaspoon cornstarch Cooking spray 4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips 1 red bell pepper, seeded and thinly sliced (about 2 cups) 1 (6-ounce) package rice noodles 1/2 cup thinly sliced green onions Lime wedges (optional)
Combine first 11 ingredients in a bowl, stirring with a whisk; set aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute.
Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges, if desired.
Yield: 4 servings (serving size: 2 cups pork mixture and 2 tablespoons green onions)
CALORIES 461(31% from fat); FAT 15.8g (sat 4g,mono 4.1g,poly 1.7g); PROTEIN 29.6g; CHOLESTEROL 73mg; CALCIUM 28mg; SODIUM 563mg; FIBER 2.3g; IRON 2mg; CARBOHYDRATE 49.9g Cooking Light, JULY 2005
Originally posted by johnbol: Last night I made pork chops for dinner. This is usually not a favored dinner around here since they are often dry. I did it right this time.
I placed each pork chop in the center of a sheet of aluminum foil. I spread both sides of each chop with Thai sauce (from Trader Joes) and then added sliced red peppers and cut mushrooms. I closed the foil to envelopes and cooked the packages for 45 minutes at 450.
Moist and delicious. Even the fussy two ate the chops - if not the veggies.
Linda
I slow bake pork chops for tenderness. Bake normally for 45 mins then turn oven down to lowest temp. (140-150 degrees) and allow to cook for several hours. I also puree up sliced peaches (no Sugar or light syrup) and tomato sauce and place chops in a crockpot. Sounds gross but are real tasty. The recipe is called golden glow pork chops. Here is the full recipe.
Golden Glow Pork Chops 5-6 Pork Chops 1/4 c brown sugar 1/2tsp ground cinnamon 1/4 tsp ground cloves 8oz. tomato sauce 29oz. canned peaches 1/4 c vinegar salt and pepper to taste
Lightly brown pork chops on both sides in large skillet or slow cooking pot with browning unit. Pour off excess fat. combine all other ingredients. I puree the peaches so they aren't noticed by DS. Add chops to slow cooker along with puree. Let slow cook for 4-6 hours on low. sorry no nutrition info was given. That is why I use very little sugar and try to stay with a canned peach as low or no syrup. One other tip: if you like this recipe-I make up double the puree ingredients and freeze the extra. Next time I want this dish I can go from frozen to dinner with little fuss.This message has been edited. Last edited by: littlewhitedove,
Originally posted by SheriaVa: I jokingly call myself the "Lazy Chef" because I'm motivated to make food that's quick and has few ingredients. I made a dessert tonight that was a bit fancier than I would normally bother with, but it was AMAZING so I thought I'd share:
First, I "marinated" fresh raspberries in about 1/2 cup IBC Black Cherry soda while I made and ate dinner, though you could skip this step
Next, in a crystal stemmed glass, I layered: 1) "Marinated" raspberries 2) Cool Whip Lite (use Free for less calories) 3) 2 Mi-Del chocolate snap cookies, crushed
I ended with a layer of Cool Whip Lite, a sprinkling of crushed cookie, and a single raspberry on top. I swear it looked like something from a 5-star restaurant. I almost took a picture of it but I couldn't wait to eat it! LOL
As Rachael Ray says "Yum-MAY!"
I am not big on raspberries but it was very good with strawberries and a crushed Oreo cookie!!!!
I can't wait to try out that recipe for the Jamacian Jerk burgers. It sounds so good. Tonight I tried a recipe from KD's Cooking Thin book. It was the Green Beans with Lemon and Parmesean. Very quick and easy and extremely tasty.
Basically boil a pounds of green beans, drain, put back into the pot and drizzle with olive oil. Stir to coat and season to taste with coarse salt & pepper and add lemon juice to taste. Stir to combine and adjust seasonings if needed. Once you divide the green beans in to serving bowls you top with a little parmesan cheese.
I am trying a recipe in the book for Flank Steak tomorrow. Can't wait.
Barbara
Posts: 16 | Location: San Antonio, TX | Registered: July 17, 2005
This is notmuch of a recipe, but I have been making "cucumber sandwiches" for snacks and lunch. We are loving them. I take 4 oz lf cream cheese, some pepper, salt, dill and or chives mixed. I mostly peel an English cuke and slice it. I use the cream cheese to stick 2 slices of cuke together. 4 oz makes about 15 "sandwiches."
Posted this in a separate post around the 4th, and we had the burgers (SOOOOO yummy!), and I used the rest of the marinade tonight for our grilled chicken. I marinated the chicken breasts for about 5 hours in this, and they were WONDERFUL! I think this will be another sauce that I keep made up and in the fridge for "saving dinner" nights....when nothing sounds good, and I need something in a hurry. This was delicious!
JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE
Orange-chipotle mayonnaise (Lori's notes about the orange-chipotle mayo....Next time I make this, I would only use probably 1/4 cup mayo, and 1/2-3/4 C light sour cream or strained (or greek style) fat free yogurt and instead of the orange juice, I'd use a teaspoon of orange zest.) 1 cup mayonnaise 3 tablespoons orange juice 1 tablespoon minced canned chipotle chilies* (Lori's notes again...I made this in the blender...wanted it to be smooth).
Jerk sauce 1 bunch green onions, coarsely chopped (about 1 1/2 cups) 1 tablespoon chopped fresh thyme 1 small habañero chili or 2 medium jalapeño chilies, seeded, chopped (Lori's notes: it was pretty mild after cooked with the 2 jalapeno's...I seeded 1 1/2 of them, and left the seeds in 1/2....I think next time I'll try a seeded and de-membraned habanero...just need to get gloves first) 1 garlic clove, peeled 1/2 cup (packed) golden brown sugar 1/2 cup vegetable oil (I omitted this, but did add 1/4 cup orange juice in it's place to make up for some of the liquid lost) 1/2 cup soy sauce 1 teaspoon ground allspice
2 pounds ground beef (15% fat) I used 7% fat, and it was perfect! The burgers weren't dry at all! Very moist and even my picky eating sister in law thought they were delicious....she got one by mistake...I made some plain and some "Jerked",
6 sesame-seed hamburger buns, toasted 1 onion, thinly sliced 3 tomatoes, sliced 6 romaine lettuce leaves For orange-chipotle mayonnaise: Mix all ingredients in small bowl. Season to taste with salt and pepper.
For jerk sauce: Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
Makes 6 servings.
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
Originally posted by Terri: Do any of you like cabbage rolls?
I know..traditionally..people put white rice in them and such...but I"m thinking of doing something different and want opinions please .
I'm thinking of keeping the sauce pretty much the same...but inside the cabbage putting in bulgar, onions, and POSSIBLY another vegetable...like carrots or maybe celery or asparagus.
Let me know how that sounds? I have a bit of hesitation, but want to get more grains in my diet..thanks
Terri
Terri,
I have done lots of different things with cabbage rolls. I have used brown rice, and it works, you just need to cook them longer. I have also used precooked barley, bulgar, and ww couscous (Didn't like that very well, but it might be good if you were to use the larger israeli couscous....don't know though, as I've never had that). I also like to do different things with the fillings....I've used (and LOVE) ground lamb and add some golden raisins to the filling, I have also done a spinach and feta and pine nut filling. That was VERY good also, and it doesn't take long to cook.
I add grated or julienned vegetables of all types when I'm stuffing other vegetables. The only things that I don't care for in this application are beets, and eggplant.
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
Originally posted by GoingSkiing: Thai Green Curry
1 person:
1 cup corn (either fresh cut off the cob) or frozen 1 peeled and sliced carrot 2 sliced green onions - or 1/8 of a yellow onion
1/4 cup lite coconut milk 3/4 cup water
1 tsp. fish sauce if you have it (I don’t like it all that much and don’t always put it in) 1/8 - ¼ tsp. Thai Green Curry paste
Put everything in a pot and simmer until the carrots are done to your liking… 5-10 mins.
Sprinkle with 1 - 2 tsp. Soy sauce before eating.
Just keep doubling the “recipe” for more people.
Can also add chicken or shrimp or tofu….
garnish with basil strips - if you have it...
Serve with Jasmine rice or Pad Thai
I made this for lunch today, it was DELICIOUS! I used 1/2 tsp. thai green curry paste (found it at the grocery store...they just started carrying it ), didn't have any fish sauce so I didn't use that. I used fresh corn, sliced up some baby carrots, 1/2 red bell pepper, and some zucchini, and red onion. I served it over 2 oz. portion of udon noodles. By the time I was done, I was VERY VERY satisfied, and FULLY enjoyed every bite of it! Thank you so much!
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 know..traditionally..people put white rice in them and such...but I"m thinking of doing something different and want opinions please .
I'm thinking of keeping the sauce pretty much the same...but inside the cabbage putting in bulgar, onions, and POSSIBLY another vegetable...like carrots or maybe celery or asparagus.
Let me know how that sounds? I have a bit of hesitation, but want to get more grains in my diet..thanks
These sound really good! I won't be making them today, as I already have my menu planned out, but they do sound delicious, and I may make up a batch for lunch later this week.
Fourth of July Garbanzo Bean Burgers Makes 6 burgers
Ingredients 2 cups pre-cooked or canned (two 19-ounce cans) garbanzo beans (chickpeas), drained and mashed 1 stalk celery, finely chopped 1 carrot, finely chopped 1/4 cup small onion, peeled and finely chopped 1/4 cup whole wheat flour salt and pepper to taste 2 teaspoons vegetable oil
Directions Mix all ingredients except for cooking oil in a bowl.
Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown. Turn burgers over and fry on the other side until done.
Serve alone or with tomato sauce, ketchup, or barbecue sauce.
Nutrition Information per Serving Calories 210, Total Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 590mg, Carbohydrates 34g, Fiber 8g, Sugars 6g, Protein 8g
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
Originally posted by GoingSkiing: Thai Green Curry
Denise, thank you sooooo much for posting this! I can't wait to make it! I have some curry paste in the fridge right now....it isn't green curry paste, but it should be good none the less. It is corn season, so I'm planning on going and getting 25 pounds or so of fresh corn from a local grower this week, and will be freezing the cobs....oooooh, I can't wait!
Anyhow, I can't wait to try this....for lunch this week one day for sure!
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
