The base recipe is KD's Pork Fajita Salad Recipe with some modifications. My boyfriend tells me this is the best dish I've ever made for him.
1/2 lbs pork tenderlion cut into thin slices across the grain and then cut into thin strips. 1 clove of garlic finely minced 1 tsp of cumin (I use more - adjust to your tastes) coarse salt and cracked black pepper 1 tbsp +1 tsp Extra Virgin Olive Oil 1 Lg. Onion Thinly Sliced 1 red Pepper Thinly sliced 2 yellow pepper thinly sliced Juice of 1 lime
In a bowl mix tenderlion, garlic, cumin, salt and pepper. Let it sit while the veggies cook.
Heat 1 Tablespoon of oil in large non-stick pan over medium high heat until hot but not smoking. Add onions and bell pepper and cook, Stirring frequently, until onions and peppers are tender (8 to 10 minutes). Transfer to plate.
Add tsp of oil to pan, if necessary. Add pork mixture to pan, add lime juice, and cook until tender and cooked through 2 to 3 minutes. Add to plate with onions and peppers.
I serve mine with fresh pico de gallo and whole wheat tortillas with a little bit of cheese.
This message has been edited. Last edited by: SpaceCityPaula,
I just made 3 little baby angel food cakes. I made KD’s full sized angel food cake last year and it ruined me for store bought angel food cake. KD is right. Store bought is now like eating sponge.
A full sized cake serves 12 and I don’t need that much cake… and I froze some… and it seemed to taste like the inside of the freezer two weeks later.
Tonight, we had individual cakes with strawberries and powdered sugar and choc sauce and they were perfect!
(The first Angel Food Cake recipe I ever followed is KD’s and it really does make a perfect full sized cake! The directions worked great.)
4 tablespoons cake flour 4.5 tablespoon white sugar 3 egg whites 1/4 teaspoon vanilla extract 1/4 teaspoon cream of tartar pinch salt
Jumbo muffin pan (3/4 cup capacity)
Preheat the oven to 350 degrees F
Be sure that your muffin tin is clean and dry. Any amount of oil or residue could deflate the egg whites. Don’t grease the tins.
Sift together the flour and 2 TBS sugar 3 times - set aside.
In a med bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add 3 TBS sugar while continuing to whip to stiff peaks.
When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Don’t stir. FOLD.
Put the batter into 3 of the muffin cups. They will be full. (but mine did shrink during baking) (you can put 1/4c. of water in the empty cups to prevent scortching)
Bake for 20-25 minutes in the preheated oven, drape a sheet of tin foil over them after 15 thru so they don’t brown too much.
When done, the cakes springs back when touched.
Balance the muffin pan upside down on the top of 2 or 3 soda cans, to prevent decompression while cooling.
When cool, run a knife around the edge of the cakes and remove from tin.
PS... The original recipe is from Small-Batch Baking by Debby Maugans Nakos... A book I LOVE, LOVE, LOVE!
The original recipe was for 2 cakes... but I added some ingreds. to make 3.
Originally posted by PrettyPansies: Low Fat Cornbread - 12 servings
1/2 C. applesauce 1/3 - 2/3 C. sugar 2 large eggs 3/4 C. whole wheat flour 1 C. yellow cornmeal 3 tsp. baking powder 1/4 tsp. salt 1 C. 2% buttermilk
Preheat oven to 400 degrees. In a large mixing bowl beat applesauce, sugar, and eggs. In another bowl, mix together flour, cornmeal, baking powder, and salt. Add the flour mixture, alternately with the buttermilk, into the egg mixture. Pour into Pam sprayed cast iron skillet. If you don't have a cast iron skillet just use a 9" pan. Bake for 25 minutes, until golden brown. Cut into 12 pieces.
1/2 C. applesauce 1/3 - 2/3 C. sugar 2 large eggs 3/4 C. whole wheat flour 1 C. yellow cornmeal 3 tsp. baking powder 1/4 tsp. salt 1 C. 2% buttermilk
Preheat oven to 400 degrees. In a large mixing bowl beat applesauce, sugar, and eggs. In another bowl, mix together flour, cornmeal, baking powder, and salt. Add the flour mixture, alternately with the buttermilk, into the egg mixture. Pour into Pam sprayed cast iron skillet. If you don't have a cast iron skillet just use a 9" pan. Bake for 25 minutes, until golden brown. Cut into 12 pieces.
Someone had asked for a good tofu recipe. Here's one that I found in one of my cookbooks. I had never had roasted tofu before, but after trying it this way I liked it so much I plan on experimenting with other sauces:
Slice tofu into 1/2 inch thick slices. Pat very dry with paper towels. Combine soy sauce, sesame oil, canola, and sherry in large bowl. Add tofu and coat with marinade. Let marinade at least 30 minutes.
Preheat oven to 450. Place tofu and its marinade in single layer in large, shallow baking dish. Bake 25-30 min. until golden all over. Shake pan after 15 minutes to prevent tofu from sticking. Can be served warm or cold.
Does anyone have a good recipe for tofu (the plain kind)? In the past, I've seasoned it with fresh ginger and soy sauce (too salty!) or fresh garlic and evoo (too oily!) before stir frying it, but I need a recipe or a marinade that will give some real flavor to the stuff without the extra calories. Otherwise it's not worth the trouble.
****************** “The older you get, the tougher it is to lose weight because by then, your body and your fat are really good friends.”
Glad to see that someone else makes and uses home made oils. I have two that I use a lot one is Cherry bomb oiland the other is jalepeno with the vitienmise thin peppers it has a real bite to it.
Made a dinner last night that my DS actually liked. Took tri colored pasta cooked and cooled it. Added to that spinach that was t cut, oinion, salt, pepper(to taste) Balsamic viniger and about 1-1/2 tablespoons of oil. Back to the fridge to continue cooling. Pan seared chicken coated in cajun seaning with 1 tablespoon homemade jalapeno oil. Cooled the chicken and sliced. arranged everything on a plate. Avacado sliced, pasta salad and then the chicken. I left half a plate it was so filling. Well I have lunch today.
Originally posted by Kat N.: I whipped this up tonight when I was craving a juicy teriyaki burger and it was fabulous!
Turkey burger patty from Costco grilled in frying pan and when almost done added a little teriyaki sauce.
Mixed a little ff cream cheese with some crushed pineapple which I spread on toast (I didn't have any buns...but it didn't matter.
Put together and it was a wonderful, juicy burger!!!!
I'm going to finally have this tonight. I just mixed the cream cheese and pineapple, and added some fresh ginger too... Oh it is so good, I hope there is enough to go on my toast tomorrow too!! Thanks for the idea!!
There is no luckexcept where there is dicipline.
Posts: 1512 | Location: Adams, MA | Registered: March 10, 2004
Applesauce Muffins Joy Bauer's Summer Slim-Down Menu Plan Makes 12 muffins
When it comes to fruit, apples are one of the richest sources of antioxidants (plant substances that help fight disease). And they also happen to be universally loved and a perfect portion-controlled snack. Cinnamon may not only help reduce your bad cholesterol, but the spice may also lower blood sugar levels in type-2 diabetics.
INGREDIENTS
• 2-1/4 cup all purpose flour • 1-1/4 cups sugar (or Splenda Sugar Blend for Baking) • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 teaspoon salt • 2 teaspoons ground cinnamon • 1-1/3 cups natural applesauce • 1/3 cup canola oil • 2 whole eggs, lightly beaten • 1 medium chopped, peeled apple
DIRECTIONS Preheat oven to 350 degrees. Spray a 12-muffin, non-stick tin with vegetable oil spray.
In a large bowl, sift together four, sugar, baking soda, baking powder, salt, and cinnamon. Add in applesauce, oil, and eggs. Blend at low speed until moistened. Then beat another two minutes on high speed.
Stir in chopped apple. Pour the batter into the muffin tin and bake for 18 to 20 minutes. Remove from tin and allow muffins to cool.
Have not tried this...But it sounds great..A friend just emailed it to me..It's from The South Beach Diet book..
Individual Lime Cheesecakes 12 vanilla wafers 3/4 cup fat-free cottage cheese 1 package (8 ounces) Neufchatel cheese, softened 1/4 cup + 2 tablespoons sugar 2 eggs 1 tablespoon grated lime rind 1 tablespoon fresh lime juice 1 teaspoon vanilla extract 1/4 cup low-fat vanilla yogurt 2 medium kiwifruit, peeled, sliced, and halved
Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.
Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350°F for 20 minutes or until the cheesecakes are almost set. (Do not overbake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.
Spread the vanilla yogurt evenly over the cheesecakes, and top each one with 3 kiwifruit slices.
Serves 12
Per serving: 129 calories, 5 G. Protein, 13 G. Carbs, 7 G. Fat, 3 G. Sat fat 1 G fiber
Heather Goodbye excuses!! Lets achieve those weight-loss goals!!
1. Exercise2-3 times a week
Posts: 871 | Location: Atlanta | Registered: April 13, 2004
My husband loves bisquik pies for lunch. His main complaint about me eating healthier is that I don't make them enough. His other favorite food is Mexican so I had a brainstorm and made this for lunch today:
Preheat oven to 400... spray a square baking dish (8x8)
For the base combine 1 box of Hodkins Mills Whole Wheat cornbread mix 1 egg 1 can cream corn
For the top: Brown 2 oz lean ground beef (or turkey) Add 1/2 cup salsa 1/2 can black beans I seasoned it with garlic powder, cumin, and chili powder (but I never measure easoning so I'm not sure how much I used)
Spread the cornbread mix in bottom of pan, sprinkle the meat/bean mixture on top and bake for 30 minutes. Sprinkle with lowfat cheddar as soon as you take it out.
DH loved it and I'm sure the base had less fat than the bisquik one, but i still have to try to figure the numbers.
I think I found a new favorite kit meal
Laurie
There is no luckexcept where there is dicipline.
Posts: 1512 | Location: Adams, MA | Registered: March 10, 2004
This is a yummy way to make a tenderloin especially if you are trying to watch your calories/points. There is no sauce involved with additional calories. The spice rub is wonderful!!! (pls remember this rub recipe is for TWO tenderloins so half the ingredients or it will be too salt.
We had this for dinner last night with roasted sweet potoatoes and peppers.
Seared Pork Tenderloin with Cocoa Spice Rub The recipe is from the food channels Michael Chiarello
Preheat oven to 400 degrees. In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
Let the tenderloins rest out of the oven for at least 10 minutes before carving.
Extra cocoa spice rub will keep in an airtight container for up to 3 months.
Originally posted by GoingSkiing: I morphed a WW recipe and one of KD’s recipes together tonight (and added an ingredient of my own) and it was awesome!!!
And I used two elements of YOUR morphed recipe (orange marmalade and crushed red pepper) and made another of my own!
Monday morning, I had no clue what I wanted to make for lunches this week. I wanted something fairly veggie-intensive and thought about pork tenderloin stir-fry, but then I thought about your recipe. I bought what I think was my first jar of orange marmalade (it was over $5 at Whole Foods and, after tasting a little speck of it while cooking, I realize I will never use it for anything BUT cooking--ick).
I first cut up and stir-fried a bunch of veggies (snow peas, red bell pepper, onion and carrot) with fresh ginger and garlic. Then I cut chicken breast tenderloins into bite-size pieces and stir-fried those. Once they had browned, I tossed in some marmalade and soy sauce and, after tasting and realizing I didn't get nearly the sweetness from the marmalade that I expected, added a little honey as well. Oh, and I cooked both the veggies and the chicken (separately) with 2 of those little red-hot Asian peppers plus added just a bit of crushed red pepper. Once the chicken was done, I tossed the veggies in and combined.
Made this new kind of brown rice (a combination of brown rices, actually) that I found at Whole Foods and served the stir fry with that.
Delish! A little sweet and a little heat...just like I like it.
Posts: 7213 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
I morphed a WW recipe and one of KD’s recipes together tonight (and added an ingredient of my own) and it was awesome!!!
Seared Chicken with Spicy Marmalade Glaze (page 60, WW Make it in Minutes Book)
Serves 4
1 pound of boneless skinless chicken breasts Salt Grill seasoning.
½ cup orange marmalade 2 green onions chopped 1 TBS Dijon mustard ¼-1 tsp of Hunan red chili sauce (or ¼ tsp of crushed red pepper) Juice from one lemon 1-2 TBS of whiskey
Heat a nonstick pan w/ 1 tsp olive oil on med/hi. Put salt and grill seasoning on chicken. Sear the chicken. (I put it in the pan for 5 mins. [don’t move or play with it], turn it over for 5 mins, then put in 350 degree oven for 15 mins.)
Remove cooked chicken to a plate to rest. Add the marmalade, etc to the pan and heat to boiling. After chicken has sat for 5-10 mins, slice it. Give each person 4 oz.
Serve with cooked carrots. Pour the Glaze all over the chicken and the carrots.
According to WW (Make it in Minutes Book) 245 Calories, 3 g. total fat, 1 g. sat. fat, 2 g. fiber, 27 g. carb, 27 g. protein (add another 15 cals for the whiskey)
5 points
The original recipe uses the glaze for grilling or broiling. I’ve made it like that before… but it is messier and more work. I liked it better this way as a pan “gravy”. I really liked the whiskey addition My own secret ingredient .
I found this on Foodnetwork Jicama is also known as the Mexican potato. This large, bulbous root vegetable has a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked.
Jicama Slaw
1 large jicama, peeled and finely shredded 1/2 Napa cabbage, finely shredded 2 carrots, shredded 1/2 cup freshly squeezed lime juice 2 tablespoons rice vinegar 2 tablespoons ancho chili powder 2 tablespoons honey 1/2 cup canola oil Salt and freshly ground pepper 1/4 cup finely chopped cilantro leaves Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well. Fold in the cilantro. Let sit at room temperature for 15 minutes before serving.
This is the soup I love making...it's so good. I got it from a WW cookbook a friend bought me titled "Everyone loves chicken".
I'll put the recipe on here, but fyi, I cook my rice ahead of time not in the soup, and use brown instead of white rice.
Paella Soup
1 TBSP Extra Virgin Olive Oil 1 Large red onion 1 red bell pepper (seeded and chopped) 3 minced garlic cloves 6 cups reduced sodium chicken broth 1 - 14 1/2 oz can diced tomatoes 1/2 cup long grain white rice (or brown) 1/2 lb chicken breast (boneless skinless) cut into strips 1/2 lb large shrimp (deveined and peeled) 1c frozen peas 1 tsp oregano 1/8 tsp ground pepper 1 oz chorizo or other spicy sausage *note...I used it for the flavor..but discarded it after cooking* OR dash of hot sauce 1/4 c chopped parsley
1. Heat oil in nonstick soup pot or large dutch over over med-high heat. Add the onion, bell pepper, and garlic; cook stiring occasionally until softened, about 8 minutes. Add the broth, tomatoes and rice - bring to a boil, stirring once or twice. Reduce the heat and simmer, partially covered.
2. Add the chicken shrimp, peas, oregano and black pepper to the pot; bring to a boil. Reduce the heat and simmer, uncovered until the chicken is just cooked through and the shrimp are just opaque in the center (about 4-5 mins). Stir and in the sausage and parsley; return to a boil. Reudce the heat and simmer about 3 mins.
Also, you may want to omit the sausage and just put in a dash of hot sauce, I did that once and you really can't tell the difference - plus it's healthier that way.
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