The Recipe Box
302 delicious member recipes found
Added by patchworkgirl on Aug 15, 2008 09:25 PM
Hannah's Breakfast Muffins (print)
bran, fruit, whole wheat, yogurtIngredients
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 cup wheat bran
1/4 cup wheat germ
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1/4 cup brown sugar ( a scant 1/4 cup-not packed)
1/2 teaspoon cardamom
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
6-8 dried dates, finely diced
small palmful golden raisins
small palmful dried tart cherries
6 Tablespoons molasses
2 cups plain yogurt
3 Tablespoons melted butter
1 lightly beaten egg
1/8 cup slivered almonds
Directions
Preheat oven to 350 F
lightly spray muffin pan
in large mixing bowl combine:
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 cup wheat bran
1/4 cup wheat germ
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1/4 cup brown sugar ( a scant 1/4 cup-not packed)
1/2 teaspoon cardamom
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
6-8 dried dates, finely diced
small palmful golden raisins
small palmful dried tart cherries
Mix together
Add to dry ingredients:
6 Tablespoons molasses
2 cups plain yogurt
3 Tablespoons melted butter
1 lightly beaten egg
Stir just til moistened
Scoop into muffin cups (about 2/3 full)
top with slivered almonds- opt.
Bake for 20 min.
Eat and stay full til lunch!
Added by bombdiggity on Aug 14, 2008 03:10 PM
chicken, steak, fajitas, mexicanIngredients
1 boneless, skinless chicken breast trimmed of remaining fat -OR- 4 oz. of flank steak
1 red pepper sliced
1 green pepper sliced
1/2 sweet onion sliced
2 TBS of seasoning (look for a mexican style seasoning)
2 96% fat-free flour tortillas
2 TBS. fat-free sour cream (if desired for flavor)
2 TBS. low-fat salsa (if desired for flavor)
Directions
Slice you chicken/steak into slices and season with mexican style seasoning for flavor.
In a non-stick skillet, or a pan sprayed with Pam cooking spray, brown meat and continue to season as it cooks for strong flavor. Once the meat is thouroughly cooked, add in peppers and onions. Cook until vegetables are cooked thoroughly. Remove mixture from heat.
Warm tortillas in microwave by placing them in a large freezer Ziploc bag and only leaving it slightly open to vent. Heat for 20 seconds. Pull warm tortialls from microwave and lay flat. Add mixture to the tortillas. Add desired toppings (sour cream and/or salsa). Fold tortillas and serve.
Added by bombdiggity on Aug 14, 2008 02:57 PM
Crispy BBQ Chicken Snack Pizza (print)
bbq, chicken, pizzaIngredients
1 whole-whear flour tortilla (look for the one that is 96% fat-free for best option)
2 TBS BBQ sauce (look for a lower-fat version of BBQ sauce)
1/2 cup of finely shredded, lower-fat cheddar cheese (the weight watchers shredded cheese packets are great)
2/3 cup chopped, grilled chicken breast (season with light BBQ flavor)
1/4 red onion cut into slivers
1 1/2 teaspoons of chopped fresh cilanto (if desired for flavor)
Directions
Preheat the oven to 400 degrees.
Place the tortilla on a small nonstick baking sheet. Bake the tortilla plain for 4-5 minutes per side, or until slightly crispy. If air bubbles result, poke them with a fork and press the air out with a spatula. Remove the non-stick sheet from the oven.
Add layers to the tortiall evenly in the following order: sauce, cheese, chicken, onion, and cilantro. Place the layered tortilla in the oven and bak 2-4 minutes or until cheese is completely melted. Slice into 8 wedges and serve immediately.
Added by bombdiggity on Aug 14, 2008 04:06 AM
Graham Cracker Sandwiches (print)
treat, dessert, ice creamIngredients
2 whole low-fat graham crackers
1/2 cup of fat-free frozen Cool Whip (choose desired flavor)
Directions
Break each of the graham crackers in half to create 4 squares total. Spread the frozen Cool Whip evenly on two of the squares. Top each of those covered graham crackers with the remaining squares to make two sandwiches. Place in an air-tight container and put in the freezer. Free for at least 2 hours. Serve frozen like an ice cream sandwich.
Added by bombdiggity on Aug 14, 2008 04:03 AM
chicken, stir fry, vegetablesIngredients
1 boneless, skinless chicken breast, trimmed of all of the excess fat and cut into bite-sized pieces
1/2 zucchini squash sliced
1 red pepper sliced
1 yellow pepper sliced
1/2 onion sliced
1 bag of Uncle Ben's :90 second
brown or white rice
2-4 TBS. of sitr fry sauce
Directions
In a skillet or wok sprayed with Pam cooking spray, brown cut up chicken. Slightly season with light pepper for flavor is desired. Once chicken is brown, set aside.
In the same skillet, cook all of the vegetables cut/sliced. As they cook, add stir fry sauce for flavor (2-4 TBS.). Once the vegetable are cooked, add chicken back into pan and stir together to spread stir fry sauce over the entire mixture.
While all of the mixture is finishing cooking, heat rice in microwave. Remove the mixture from pan and spread on top of the rice.
Added by AdrienneMattson on Aug 13, 2008 04:37 PM
chickenIngredients
4-6 Skinless, boneless chicken breasts
1 jar salsa
2 cups or so of Minute Brown Rice
Crock Pot
Directions
Place frozen chicken breasts in crock pot. Dump entire jar of salsa on top. Turn crock pot on low and cook 7-8 hours; or on high for 4-5 hours. About 15 minutes before serving, mix rice in and let it cook 'til done. You can serve w/ or w/out rice.
Added by louisk on Aug 13, 2008 03:03 PM
Asparagus w/Prosciutto (print)
asparagus w/prosciuttoIngredients
Fresh Asparagus
Prosciutto
Olive Oil
"Real Pepper" -Fresh ground-
Directions
1. Pre-Heat oven to 350 degrees.
2. Line a cookie sheet (13x9) with alluminum foil.
2. Prep Asparagus, rinse under water and trim approx. 1/2 inch off of the ends.
3. Indiviually wrap each piece of Asparagus with thin piece of Prosciutto.
4. Place each wrapped piece on foiled cookie sheet.
5. Lightly coat each piece with Olive Oil.
6. Add freshly ground pepper to each wrapped piece.
7. Place in oven for approx. 5-10 minutes, until Prosciutto is lighly browned.
8. Devour.
Added by bombdiggity on Aug 12, 2008 09:38 PM
taco, saladIngredients
1 lb. of ground turkey meat (preferably the lean)
1 packet of taco seasoning
1/2 chopped sweet yellow onion
1 head of chopped iceberg lettuce
1 diced tomato
1 can of sliced black olives
1 bad of tortilla chips
1 cup of shredded, low-fat cheddar cheese
Directions
Heat a skillet sprayed with Pam cooking spray to 350 degrees. Place ground turkey and chopped onion in pan and brown. Once the meat is completely browned, drain the excess fat.
Place the browed turkey meat and onions back into the skillet. Mix in taco seasoning and simmer for 5 minutes. Once meat is done simmering, drain excess fat and liquid. Place the meat (completely drained) into a bowl for cooling. Place the meat n the refrigerator for a few hours to chill.
Once meat is chilled, it's time to mix the salad. Place the tortilla chips in a large bowl. Smash the chips with your hands into smaller, bite-sized pieces. Pour chilled turkey meat on top of crushed chips in bowl. Add the chopped lettuce on top of the meat. Next added the tomato, black olives, and cheese. Once all ingredients are in the bowl, use your mixing utensils (or your hands) to stir the entire mixture together. You will know when the salad has been completely mixed.
The salad is ready to serve. If desired, you can add a small amount of low-fat salsa and/or non-fat sour cream to the top of your salad.
(All ingredients are recommendations; omit whatever necessary to please your tastebuds.)
Added by bombdiggity on Aug 12, 2008 09:30 PM
chicken, pizzaIngredients
Mexican or Soutwest Seasoning
1 boneless, skinless chicken breast, trimmed of visible fat
1 whole-wheat pita
2 tablespoons of roasted red-pepper hummus
2 tablespoons of canned bnlack beans, drained of the juice
Several sweet onion slivers (can use purple onion too)
Several red peppers slivers/strips
Chopped grape tomatoes (can use the little cherry ones too)
2 tablespoons chopped fresh cilantro
2 tablespoons of feta cheese (can sub with a finely sredded Cabot light cheddar)
1 tablespoon minced garlic
Directions
Preheat the oven to 450 degrees.
Chop the chicken into small cubed pieces. Heat a small pan on the oven lined with Pam cooking spray. Place the cubed chicken into a pan on the stove-top. Season the chicken with the Mexican/Southwest seasoning. cook thouroughly. Once the chicken is cooked completely, transfer it to a cutting board and let cool. If pieces are still large, chop into bite-sized pieces.
Meanwhile, place the pita on the oven rack for 1-2 minutes or until lightly toasted. Then place the warmed pita onto a non-stick baking sheet. Spread hummus evenly on top of the pita. Top eveninly in layers with the chicken, black beans, onion slivers, red pepper slices, tomato, cilantro, minced garlic, and cheese.
Place the decorated pita into the oven and bake for 6-8 minutes. Watch for thecheese to be melted for for browning of ingredients included on top. Once you remove from oven, let stand for 5 minutes. Transfer to a cutting board and cut into quarters with a knife. Ready to serve.
If desired, a teaspoon of non-fat sour cream can be added to the top of each slice.
Added by carpanet8688 on Aug 09, 2008 01:51 AM
Healthy Chocolate Chip Cookies (print)
healthy chocolate chip cookiesIngredients
1 cup whole wheat flour
1 cup oat flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 cup butter, softened
3/4 cup brown sugar
1 egg
1/4 cup nonfat milk
5 oz. Ghirardelli dark chocolate chips (or your favorite bittersweet chocolate chips)
Directions
Preheat oven to 350 degrees. In a medium bowl, stir together flours, baking powder, salt, nutmeg and cinnamon.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, then the milk. Stir
in the flour mixture. Stir in the chocolate chips. Drop by rounded teaspoons onto cookie sheets. Bake 12-14
minutes or until browned around the edges.
Makes 36 cookies.
Per cookie: 88 calories, 4 g fat (2 g saturated), 14 mg cholesterol, 13 g carbohydrate, 1 g fiber, 1 g protein, 1%
Vitamin A, 0% Vitamin C, 3% calcium, 3% iron