1 to 1.25 peach or apple or pear or ______ (1 servings of fruit) 2 tsp sugar or a little more if fruit is tart (30 cals) 2/3 tsp dry tapioca about 7 cals (is tapioca a grain ?... I'll call it a grain ) 1 tsp lemon juice if fruit is "too sweet"
30 g. dry oatmeal (about 1/3 c.) (or one serving of grains) 33 cals or 1 tsp real butter in little pieces (or if you are feeling decadent... 2-3 tsp) 2 tsp sugar 1/3 oz of chopped or slivered nuts (or one serving of oil) spices you think might go well with your fruit... cinnamon, nutmeg, cardamon... 1/4-1/2 tsp.
1/3 cup (86 cals) of ice cream (I got 6 servings out of the pint and each serving was 130 cals.)
preheat oven to 350
peel/slice fruit and mix with sugar and tapioca. Put it in an oven proof dish the right size. I make three servings... and use a Pyrex 9" pie pan. Each serving is 1/3 of the pan.
Mix together oats, nuts, sugar, butter and spices with your fingers. Rub butter into oats.
Dump oat mixture on top of fruit.
bake 30 mins... or until fruit is pie consistancy.
Serve with ice cream.
For 179 of my discretionary calories... I've gotten a huge piece of fruit pie a la mode.
This message has been edited. Last edited by: GoingSkiing,
My seafood rice dish tonight was a show stopper. My dh was soooo exicted with this dinner that while labor intensive, totally is worth sharing.
Serves two (dinner sized portions and I couldn't come close to finishing mine):
2 cups of fish stock (preferably home made) (I ended up using a fish soup that I had made at the end of the winter and straining it through a sieve because I was out of my usual stock). 4 T of finely chopped vidalia onion 2 T of chopped fresh basil 2 pinches of dried sweet bell pepper flakes (I found mine at Marshall's) 2 red bell peppers - 1 diced, 1 roasted and peeled 1 - 2 T goat cheese scallops 1/4 lb cleaned squid (bodies and tentacles) 1/4 lb striped bass 1/4 lb 1/2 c brown rice pinch of saffron dash of orange juice
In a heavy bottom pan, heat 1 tsp of evoo and add brown rice, coat rice with oil and then slowly add fish stock and bring to boil. Add saffron and a pinch of dried bell pepper flakes. Reduce to a simmer and cover. Cook for at least 45 minutes checking periodically if more liquid is needed and stirring.
Add a dash of juice to a shallow bowl with the striped bass and squid. Toss fish so that they are coated.
Roast one of the bell peppers over an open flame. Remove skin and core and put flesh into a food processor. Add 1 - 2 T of goat cheese, fresh basil and a dash of evoo. Pulse through food processor until pureed. Put mixture aside.
When rice is almost done, heat 1 tsp evoo in a large saute pan and sweat the onions. Add the bell pepper that was diced. Cook until peppers are soft. Add the onions and peppers to the risotto to finish cooking.
Cook the striped bass and squid on medium for 5 minutes in the same pan that the onions/peppers were cooked in. Add the scallops and cook for an addition 2 - 3 minutes depending on the thickness of the scallops. Sprinkle fish with another pinch of dried bell peppers.
Plate in a deep bowl spooning in the risotto first, then 1 T of the bell pepper/goat cheese mixture and then the fish. YUMMMMMMMMMMM!!!!!!!!
There was something about the all the different layers of the bell peppers that made the dish really pop - dried, roasted and fresh.....
Prep time was about 30 - 45 minutes plus 45 minutes cooking time so you'll need some time if you try this one.
summer 7 challenge goals: - Meditate every day - Start the day with positive imagery and self talk 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.
one thing i do is add a small package of frozen chopped spinach to almost all of my soups and stews to "up" the nutritional value.
i am smelling the mexican mentil soup right now. yummy smell!
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
CORRECTION: POSOLE IS not GARBANZO. POSOLE IS HOMINY.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Pork Chili with Beans and Hominy Try Sunset! Get 2 RISK-FREE Issues! • Rate and Review Print: Full page | 3x5 | 4x6 Send: E-mail | IM • Add to Saved Recipes • Add to Saved Menus • Add to Shopping List • Add a Note Between soaking the beans and simmering the pork, this chili would take about 3 1/2 hours to make in a casserole or pot. A pressure cooker reduces that time by two-thirds. If guajillo chiles are hard to find, pasilla, ancho or New Mexico chiles are almost as good. Ingredients 1/2 cup dried pink beans, picked over and rinsed 8 cups water, 4 cups very hot 6 dried guajillo chiles, stemmed 2 dried chipotle chiles, stemmed 4 large garlic cloves, smashed 1 medium onion, coarsely chopped 1 teaspoon ground cumin 1/2 teaspoon dried oregano, preferably Mexican 1/2 teaspoon ground coriander One 28-ounce can peeled Italian tomatoes 3 tablespoons extra-virgin olive oil 2 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces Salt and freshly ground pepper 2 cups chicken stock or low-sodium broth 2 bay leaves One 15-ounce can white or yellow hominy, drained and rinsed Rice, sour cream, cilantro and Cheddar cheese, for serving Preparation 1. Put the beans and 4 cups of water in a pressure cooker. Close the lid and bring to high pressure over high heat. Reduce the heat to low or just enough to maintain pressure and cook for 5 minutes. Remove from the heat; let stand for 10 minutes, then carefully release the steam valve and drain. The beans should be barely tender with a hard core. 2. Meanwhile, in a medium bowl, soak the guajillo and chipotle chiles in the 4 cups of very hot water until softened, 15 minutes. Drain, reserving 1/4 cup of the liquid. Transfer the chiles and the reserved liquid to a blender and add the garlic, onion, cumin, oregano and coriander. Blend until fairly smooth. Add the tomatoes and their juices and puree until smooth. Strain into a bowl through a fine sieve, pressing hard on the solids. 3. Wipe out the pressure cooker. Add the olive oil and heat until shimmering. Season the pork with salt and pepper and add half of it to the pot. Cook over moderately high heat until browned all over, about 10 minutes. Using a slotted spoon, transfer the meat to a plate. Brown the remaining meat. Return all of the meat to the pot and add the tomato puree, stock, bay leaves and drained beans. Close the lid and bring to high pressure over high heat. Reduce the heat to low or just enough to maintain high pressure and cook for 30 minutes. 4. Remove the pressure cooker from the heat and let stand for 10 minutes, then carefully release the steam valve. Add the hominy and cook uncovered over moderately high heat for 5 minutes. Discard the bay leaves. Season with salt and pepper and serve with rice, sour cream, cilantro and cheese. Yield 6
I DID NOT SERVE WITH RICE. I JUST HAD A WARMED CORN TORTILLA, I SPRINKLED OREGANO OVER THE TOP OF THE SOUP ALONG WITH FRESH LIME SLICES AND CHOPPED ONIONS. ALSO I DID NOT HAVE THE BEANS, AND I NEVER USED POSOLE (THE GARBANZOS). INSTEAD I ADDED CHIPPED CARROTS AND CELERY. VERY VERY AUTHENTIC MEXICAN FLAVOR. VERY NICE.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Mexican Lentil Stew With Roasted Garlic and Chilies Recipe #189865 This has a long list of ingredients, but it's easier than it looks. This is a fat-free recipe, but feel free to use olive oil instead of water for sauteeing. by JeriBinNC Requires Premium Membership 4-6 servings 1½ hours 30 min prep 1 1/2 cups lentils
4 cups water
1 bay leaf
1/2 teaspoon sage (or 2 fresh sage leaves)
1 teaspoon oregano or marjoram
1 head garlic
24 ounces canned tomatoes with juice
1/2 cup water
1 red onion, diced
1 teaspoon cumin seeds, toasted and ground*
1/2 teaspoon dried oregano, toasted*
1 small carrot, diced
1 small yellow bell pepper, diced
3 new potatoes, preferably roasted, cut into eighths
chili powder
1/2 teaspoon chipotle chiles, puree**
1 tablespoon chopped cilantro (optional)
Not the one? See other Mexican Lentil Stew With Roasted Garlic and Chilies Recipes 1. Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the lentils are tender. Remove the bay leaf. 2. While the lentils are cooking, preheat the oven to 350 degrees. Wrap the head of garlic in foil or place it on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside. 3. Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, cumin, and oregano and cook until soft. Add the carrot and red pepper and cook until tender. Add the chile puree, the potatoes, and the tomato-garlic mixture and cook for 10 minutes at medium-low heat. 4. Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chile powder. Just before serving, sprinkle the cilantro on top, if desired. 5. * To toast herbs and spices: use a small, heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary. 6. ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
I made a delicious Thai-flavored slaw last night working from a recipe in Cooking Light (but modified because I can):
1/4 c fresh lime juice 1/8 to 1/4 c rice wine vinegar 1-3 tablespoon chili garlic sauce (depending on how spicy you want it) 1 tablespoon oyster or fish sauce nickel-sized amount of fresh ginger, mined 2 tablespoons sugar Mix these together in a medium/large bowl, then add: 6-10 cilantro sprigs, chopped finely 1 bag angel-hair slaw (I believe that's close to one large head, thinly thinly sliced) julienned carrots, if you like them (I don't)
Start mixing...the volume reduces once the slaw gets in the dressing.
We had it in tortillas with meat that had marinated in a mix similar to the dressing and then grilled and sliced across the grain. SO filling, with the slaw heaped in there, and SO fresh & light in this humid weather.
And we paired it with a Riesling we got at the wine tasting. Perfect! The Riesling had some amazing orange blossom, pear, and ginger notes that were so complimentary to the lime and ginger in both marinades, but without fighting the cilantro (in the slaw) or the garlic (on the beef).
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
This sounds like a fabulous summer dish! Let me know what you think if you make it before I do.
Marinated Salmon with Watermelon Sesame Salsa
Serves 4
For the marinade: 2 cups pureed red watermelon 3 oz fresh ginger, grated 1 cup sake 1 tbsp soy sauce 1 tbsp rice vinegar 1 tsp crushed red chiles
For the salsa: 1 cup diced watermelon ¼ cup diced red onion ½ cucumber, diced 1 tsp toasted sesame oil ½ cup red wine vinegar 1 tbsp crushed red chiles 4 leaves of fresh mint, chopped ¼ bunch of cilantro, chopped 2 tsp sugar ½ cup olive oil (I haven’t made this, but that sounds like a lot, esp. for salsa. I bet you could leave it out altogether.)
Salad greens or arugula Cherry tomatoes for garnish
Mix marinade ingredients in a dish large enough to hold four salmon fillets. Marinate the salmon for 20 to 30 minutes.
Mix all the ingredients for the salsa. Adjust seasonings and oil amounts.
Grill the salmon fillets or pan roast them. To pan roast, preheat oven to 425 degrees, heat a cast iron skillet to med high, add a little olive oil, and cook the salmon four minutes on one side, two minutes on the other, and five minutes in the oven.
Arrange the salmon on a bed of salad greens. Top with salsa and garnish with cherry tomatoes.
2 new recipes this week for me! Yippee...I didn't forget how to cook. Both come from Light and Tasty Magazine and both were mighty, mighty tasty.
Italian Beef Sandwiches 1 boneless beef sirloin tip roast (2 pounds) 1 can (14-1/2 ounces) diced tomatoes, undrained 1 medium green pepper, chopped 1/2 cup water 1 tablespoon sesame seeds 1-1/2 teaspoons garlic powder 1 teaspoon fennel seed, crushed 1/2 teaspoon salt 1/2 teaspoon pepper 8 hard rolls, split
Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is very tender. Remove roast; cool slightly. Skim fat from cooking juices; shred beef and return to the slow cooker. Serve on rolls. Yield: 8 servings
In a large saucepan coated with nonstick cooking spray, cook onion and garlic in oil until tender. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes. Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with Parmesan cheese. Yield: 8 servings.
We've made this twice--once on the grill and once in the skillet (stupid rain). It's in the June Cooking Light, and lends itself to some real personalization. I think next, we're going to try lime and cilantro:
1/4 c water 2 tblsp sugar 2 tblsp kosher salt 1/4 c fresh tarragon or basil (or 2 tsp dried) zest of one lemon juice of one lemon Up to 4 pork chops, 1/2 inch each
Mix the water, sugar, and salt in a large zip-top bag until the sugar and salt dissolve. Add the remaining ingredients and let sit in the fridge at least two hours (we let the first one sit overnight with no repercussions). Discard marinade and grill (or pan-fry) until done.
The pork chops come out SO tender because of the brine, with a wonderful lemon taste that isn't overwhelming. With grill marks, they're beautiful. We'd definitely serve this to guests.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
Originally posted by D in St Pete: This is from Cooking Light, but it's SO good and easy, you HAVE to try it if you have an ice-cream maker.
2 1/2 c of fruit 1/2 c sugar 1 1/4 c buttermilk
Puree the fruit & sugar; if you use berries, drain the mixture through a fine sieve. Mix w/ the buttermilk, pour into the ice-cream maker, and follow the manufacturer's directions.
I made it with blackberries (the original recipe) first, then with raspberries. There's a peach version in the ice cream maker right now (and not-quite-ripe mangoes on the counter for the next batch). Be sure not to use any skins or seeds, if you can avoid it.
I bet a strawberry one would be REALLY good, but I'm allergic. I still might try it...
Oh, D, thanks so much for sharing! I didn't see that in my Cooking Light magazine....but have't gone completely through it yet
Will definitely be trying this VERY soon though! Maybe tomorrow for our afternoon snack
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: 3093 | Location: California | Registered: March 11, 2004
This is from Cooking Light, but it's SO good and easy, you HAVE to try it if you have an ice-cream maker.
2 1/2 c of fruit 1/2 c sugar 1 1/4 c buttermilk
Puree the fruit & sugar; if you use berries, drain the mixture through a fine sieve. Mix w/ the buttermilk, pour into the ice-cream maker, and follow the manufacturer's directions.
I made it with blackberries (the original recipe) first, then with raspberries. There's a peach version in the ice cream maker right now (and not-quite-ripe mangoes on the counter for the next batch). Be sure not to use any skins or seeds, if you can avoid it.
I bet a strawberry one would be REALLY good, but I'm allergic. I still might try it...
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
4 cups torn angel food cake pieces 1 small box sf lemon jello 3/4 cup boiling water 1 (8 oz) can crushed pineapple, well drained...reserve 1/2 cup juice Ice cubes 1/2 cup fat free cool whip
Combine jello and water. In a 2 cup measuring cup combine 1/2 cup pineapple juice and enough ice cubes to measure 1 1/4 cups. Add jello mix; stir well until slightly thickened. Stir in pineapple and cool whip. Fold in cake pieces and mix well.
You can then spoon into dessert dishes if desired. Let chill a while in fridge.
Top with more ff cool whip.
Kat
Goal: Exercise at least 3 times per week.
Remember the positives.
Get the munchies under control!
Posts: 1067 | Location: Mount Vernon, WA | Registered: July 03, 2005
Portobello mushroom "burgers" adapted from Rachel Ray....
Let me say that these were a HUGE hit and make an amazing light, summer dinner.
Serves 2:
2 large portobello mushrooms 2 slices of smoked provolone 2 slices of tomato (we used some amazing heirloom tomatoes) 4 slices of polenta, 1/4 in thick (get the premade in the tube kind and slice) field green lettuce
marinade and dressing: 1/8 c of water 2 T of evoo 1/8 c of balsamic vinegar 1 T of dried parsley dash of worchester sauce 1 T of dijon mustard 1/2 a chopped onion or 1 shallot
Put all the marinade ingredients in a food processer and blend until smooth.
Take 1/2 the mixture and marinate the mushrooms for at least 1 hour (longer is better). Reserve the other half for the dressing for the salad.
In a hot skillet, heat a bit of evoo and pan sear the polenta rounds. Transfer to a warm oven with the tomato slices when done (about 4 mins/side).
In the same skillet, cook the portobello mushrooms about 5- 6 mins/side. Spoon any extra marinade on top. When the mushrooms are done, melt the cheese on top for about another minute.
Serve by using the polenta as a "bun" and layering a round of polenta, the mushroom with melted cheese, tomato and another polenta round. Paired with the salad with the left over marinade as dressing, you have a healthy and quick summer meal.
summer 7 challenge goals: - Meditate every day - Start the day with positive imagery and self talk 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.
Mix with fork in one bowl: 1 egg white 6 level TBS sugar (72 g.) 1 tsp vanilla Zest from one or two lemons 2 TBS lemon juice
Whisk together in second bowl: 1 cup (120 g.) all purpose flour 1/4 tsp baking powder 1/4 Tsp baking soda
Add flour mixture to egg/sugar mixture and stir to combine
When almost combined, add in 1 oz chopped or slivered almonds
Use a Silpat on a baking sheet.
Divide dough into 10 cookies. Put flour on your fingers and flatten to about 3/4” thick (so they look sort of peanut butter cookie like).
Bake for 15 mins.
Turn off oven. Take cookies out and shut oven door. Take cookies off the cookie sheet with a spatula (they stick a little but not bad) and put them upside down on a wire cooling rack. (they won’t stick if you put them upside down)
Put wire cooling rack on the cookie sheet and put them in the oven (which is off, but still hot). Shut door and leave them for 60-90 mins.
They don’t look like biscotti, but they taste like it. They REALLY need to be dunked. Earl Grey tea is good for dunking.
Each cookie 95 cals 1.7 g. fat (all healthy from the almonds) .6 g. fiber 2 WW points
Originally posted by SheriaVa: First I started with a plain pork tenderloin (not the kind you buy already marinated which are FULL of salt). Then I schmeared it on all sides with honey mustard. Then I added a little bit of horseradish to the schmear.
Then I made a spice rub in a bowl out of fresh ground black pepper, a little season salt, garlic & herb Mrs. Dash and a little red pepper flake, mixed that together and rubbed it on top of the mustard schmear.
Then I grilled it over very hot coals until the outside was crusted and then moved it over where there were no coals and closed the grill lid and let it cook a bit. I took it off the grill about medium rare so that, with resting time and being microwaved at work in my daily lunches, it's about medium well, which is how I like it.
Just wanted to note that I made pork tenderloin again this week and did it as quoted above except that I used regular Dijon mustard vs. the honey mustard, left out the horseradish, and added a sprinkle of raw sugar to the spice mix. It was AMAZING, even better than before. I think the touch of sugar helped with the carmelization on the grill and it added to that sweet & spicy blend of flavors that I love so much.
Summer Se7en Challenge Goals: 1. Add back core & toning work + weight work 1X each per week to start. 2. Tackle the Sugar Monster--Have a sugar free mint after lunch and dinner, wait 20 minutes, and reassess the need for a sweet treat.
Posts: 7093 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
Last night I tried a recipe for microwave potato chips. They were great. I even used a really old, slightly soft potato and they were still good.
So here's the deal.
Clean a potato and pat dry. Slice very thinly ( I used a mandoline.) Spray a piece of parchment paper with cooking spray. I used an olive oil spray. Place the potatoes on the parchment in a single layer. Spritz with a little more spray and season as desired. I used sea salt, pepper and curry powder.
Cook on high for 5-7 minutes. Basically until they are crispy. They don't brown much, but they do get crispy. You would never know that they are low fat.
I am itching to try this now with parsnips and sweet potatoes to see what happens.
My friend and I have a weekly challenge going. After our weight watchers meeting we take turns making lunch. Tomorrow I am recreating our favorite panini sandwich, but needed a substitute for the pesto so I created this:
Zero point sandwich spread (for lack of a better name)
1 cup of roasted red peppers, not packed in oil (I used frozen) 1 cup of parsley, loosely packed Balsamic vinegar to taste.
place first two ingredients into your blender, food processor or whatever, add just enough vinegar to allow it to blend well. Add salt and pepper to taste. Spread on your sandwiches. I made it a day ahead, so I'll have to let you know how the sandwiches come out. I'm putting it on a roll with fresh mozzarella and roasted veggies.
____________________________________________ "Gonna take it back, take back the life that you want to lead"
from Duran Duran's song "Finest Hour"
Posts: 58 | Location: The Berkshires, MA | Registered: September 30, 2006
Barley & Wild Rice Risotto (based off of a Cooking Light recipe)
1 tbsp. olive oil 1 large onion, chopped 3 garlic cloves, minced 1 c. uncooked pearled barley 1/3 c. uncooked wild rice 1 tsp. dried thyme 4 c. chicken broth 1 lb. chicken breast cut in bite sized pieces grated asiago or parmesan cheese
Heat oil in large skillet over medium heat, brown chicken on all sides, remove to a plate.
Saute onion and garlic in a little more oil (if needed). Add barley, rice, and thyme, until golden brown, about 3 min. Add chicken broth, cover, reduce heat, and cook about 40 min. or until barley & wild rice is cooked through. (Add more liquid if necessary.)
Stir in chicken & cheese, cook until heated through. Add in your favorite steamed veggies here, serve immediately.
*I also always add a can of mushrooms, as well as green veggies at the end.
Life is like a roller coaster, with lots of ups and downs, but the curves, spirals, loops and corkscrews are what make life interesting.
)