Favorite Recipes

Berry Maniloaf (Raspberry Lemon Loaf)

From Crazy Plates.

 

Ingredients:

1 ¾ cups	All-purpose flour		¼ cup	Vegetable oil
½ cup	Sugar		1	Egg
2 tsp	Baking powder		2	Egg Whites
1 tsp	Baking soda		1 tsp	Grated lemon zest
½ tsp	Salt		1 cup	Fresh or frozen raspberries
1 cup	Low-fat, lemon flavored yogurt

                               

Directions:

1.     Preheat oven to 350º. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.

2.     In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.

3.     In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.

4.     Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

 

Serves 6 – 8 points per slice.

Per slice: 161 calories, 5.3 g fat, 0.8 saturated fat,  3.8 g protein, 25.1 g carbohydrate, 1.2 g fiber,
18.3 mg cholesterol, 285 mg sodium 

Isn't She Loafly? (Chocolate Zucchini Loaf)

From Crazy Plates – Chocolaty, chocolate-chip zucchini loaf

Ingredients:

2 ½ cups	All-purpose flour		1 ½ cups	Sugar
½ cup	Unsweetened cocoa powder		¾ cup	Fat-free egg substitute or 3 whole eggs
1 ½ tsp	Baking Powder		½ cup	Unsweetened applesauce
1 tsp	Baking Soda		1/3 cup	Vegetable oil
1 tsp	Cinnamon		2 tsp	Vanilla
¾ tsp	Salt		2 cups	Packed, grated zucchini
			½ cup	Mini chocolate chips

 

Directions:

1. Preheat oven to 350º. Spray two 8x4 inch loaf pans with non-stick spray. Set aside.

2. In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, and salt.

3. In a medium bowl, whisk together sugar, egg substitute, applesauce, vegetable oil, and vanilla. Stir in zucchini. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Fold in chocolate chips.

4. Spread batter evenly in prepared pans. Bake for 50 minutes, or until center of loaf comes out clean. Cool for 5 minutes in pans. Remove from pans and let cool on a wire rack before serving.

 

Make 2 loaves, 10 slices each

Calories 184; Protein 3.2g; Fat 5.3g; Carbohydrate 32.1g; Fiber 1.4g; Sodium 185.4mg

Do the Chunky Chicken

 From Eat, Shrink & Be Merry!                           Makes 6 servings

Salad
4 cups	Chopped cooked chicken breast
1 ½ cups	Diced Celery
1 cup	Chopped Red Bell Pepper
½ cup	Chopped green onions (with white parts)
½ cup	Sliced almonds, toasted
½ cup	Frozen green peas, thawed
1/3 cup	Chopped fresh parsley
Dressing
¾ cup	Lemon-flavored yogurt
¼ cup	Fat-free mayonnaise
3 tbsp	White vinegar
2 tbsp	Minced fresh dill
1 tbsp	Dijon Mustard
½ tsp	Salt
¼ tsp	Freshly ground pepper

Directions:

1.     To make dressing, whisk together all dressing ingredients in a medium bowl. Cover and refrigerated until ready to use.

2.     Combine all salad ingredients in a large bowl. Mix well. Add dressing and toss gently. Cover and refrigerate for at least 1 hour before serving.

 

 

Per serving: 250 calories, 7.2g fat,34 g protein, 11 g carbohydrate, 1.9 g fiber, 214 mg cholesterol, 461 mg sodium

Let it Bean

 From Eat, Shrink & Be Merry!                                Makes 8 servings

Salad
2 cups	Fresh or frozen cut green beans cooked
1 can	19 oz chickpeas drained and rinsed
1 can	19 oz black beans drained and rinsed
1 can	19 oz red kidney beans drained and rinsed
1 can	12 oz whole-kernel corn, drained
1 cup	Diced red onion
1 cup	Diced red or orange bell pepper
½ cup	Chopped fresh parsley
Dressing
½ cup	Safflower oil or light olive oil
¼ cup	Cider vinegar
2 tbsp	Granulated sugar
1 tsp	Dijon mustard
½ tsp	Celery seed
¼ tsp	Each salt and freshly ground pepper

Directions:

1.     Combine all salad ingredients in a large bowl. Mix well.

2.     Whisk together oil, vinegar, sugar, mustard, celery seed, salt and pepper in a small saucepan. Bring to a boil. Remove from heat and pour over bean mixture. Stir gently. Cover and refrigerate overnight for the best flavor. Stir occasionally if possible.

 

 

Per serving: 283 calories, 8.2g fat,11 g protein, 46 g carbohydrate, 11.1 g fiber, 0 mg cholesterol, 401 mg sodium

Happy-Go-Leeky Soup

From Crazy Plates

 

Ingredients:

1 tbsp	Butter		½ tsp	Salt
2 cups	Sliced leeks (white parts, plus 1 inch green part)		¼ tsp	Black Pepper
1 cup	Chopped celery		1 cup	Buttermilk
4 cups	Low-fat chicken broth		1tbsp	Minced, fresh dill
3 cups	Peeled, diced potatoes
1 cup	Chopped carrots
¾ tsp	Thyme

                               

Directions:

1. Melt butter in a large soup pot over medium heat. Add leeks and celery. Cook and stir for 5 minutes, until vegetables begin to soften.

2. Add broth, potatoes, carrots, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.

3. Working in batches, transfer soup to a blender or food processor and puree until smooth. Return to pot. Stir in buttermilk and dill. Serve hot.

Make 6 servings

Calories 134; Protein 5.7 g; Fat 2.6 g; Carbohydrate 23.4 g; Fiber 2.8 g; Sodium 586.2 mg

Bow-Link for Dollars

From Crazy Plates

 

Ingredients:

8 oz	Turkey kielbasa, casing removed, cut into bit sized pieces		4 oz	bow-tie pasta, uncooked (about 2 cups dry)
1 ½ cups	Chopped Onions		1/4 cup	Each chopped fresh basil leaves and parsley
1 clove	Garlic, minced		1 tbsp	Balsamic vinegar
5 cups	Beef Broth		1 tsp	Honey
1 can (19 oz)	Italian style stewed tomatoes, undrained		3/4 tsp	Dried Italian Seasoning
2 cups	Chopped zucchini		½ tsp	Salt
			1/4 tsp	Black Pepper

                               

Directions:

1. Spray a large soup pot with non-stick spray. Add sausage, onions, and garlic. Cook and stir over medium heat for 5 minutes, until onions begin to soften.

2. Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes, until pasta is tender. Serve hot.

Make 6 servings

Calories 177; Protein 12.2 g; Fat 3.2 g; Carbohydrate 25.8 g; Fiber 2.4 g; Sodium 691 mg

Broccoli Mountain High

From Crazy Plates                                Makes 6 servings

1/3 cup	Low fat Mayonnaise
2 tbsp	White Vinegar
1 tbsp	Sugar
½ tsp	Celery seed
6 cups	Broccoli slaw mix
1	Large Red apple, unpeedled, cored and diced
1 cup	Grated carrots
4 slices	Turkey bacon, cooked and chopped into small pieces

Directions:

1.     In a small bowl, combine mayonnaise, vinegar, sugar and celery seed. Refrigerate until ready to use.

2.     In a large bowl, toss together broccoli slaw mix, apple, carrots and cooked bacon. Add dressing and mix well. Refrigerate for 1 hours before serving.

Per serving: 72 calories, 2.2 g fat, 4.3 g protein, 11.4 g carbohydrate, 3.2 g fiber, 8.3 mg cholesterol, 263 mg sodium

Cabbage & Noodles

 

Ingredients:

2 cups	Thinly sliced onions
¼ cup	Unsalted butter
1 ½ tbsp	Paprika
8 cups	Finely shredded cabbage
2 tsp	Salt
12 oz	Fine or medium wide egg noodles
	Freshly ground pepper to taste
	Dollop or sour cream (optional)

                               

Directions:

1.     In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes. Add the paprika and sauté for a few seconds more. Stir in the cabbage, add the salt, and continue to cook for 5 more minutes, stirring now and then. Cover tightly and cook on very low heat for 40 to 60 minutes, stirring occasionally, until the cabbage is very soft and brown.

2.     When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with the cabbage mixture. Add a generous amount of peper and, if you like, a dollop of sour cream.

Cabbage Patch Soup

From Crazy Plates                               Makes 8 servings

1 lb	Extra lean ground beef		1/4 cup	Chopped fresh parsley
1 cup	Each chopped celery and chopped onions		2 tbsp	Red wine vinegar
½ cup	Chopped Green bell pepper		1 tbsp	Sugar
1 clove	Garlic, minced	1		Bay Leaf
1 can	28 oz diced tomatoes, undrained        1 ½ tsp    Dried Basil
1 can	5 ½ oz tomato paste		1 tsp	Paprika
5 cups	Beef Broth		½ tsp	each Salt and Black Pepper
2 cups	Peeled, cubed potatoes		3 cups	Thinly sliced savoy cabbage
1 cup	Chopped Carrots

Directions:

1.     In a large soup pot, cook beef, celery, onions, green pepper, and garlic over medium-high heat until beef is browned. Add all remaining ingredients, except cabbage. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes.

2.     Stir in cabbage and simmer for 30 more minutes. Remove bay leaf before serving.

Per serving: 196 calories,6.4 g fat, 14.8 g protein, 21.6 g carbohydrate, 3.5 g fiber, 34.3 mg cholesterol, 526 mg sodium

Chili Chili Bang Bang

A magical blend of vegetables, beans, and spices, this fiery hot invention is guaranteed to rev up your engine!

Ingredients:

1 ¼ cups	Coarsely chopped onions		1 can (28 oz)	Tomatoes, undrained
1 cup each	Chopped green & red pepper		1 can (19 oz)	Black beans, drained & rinsed
¾ cup each	Chopped celery & chopped carrots		1 can (19 oz)	Chickpeas, drained & rinsed
3 cloves	Garlic, minced		1 can (12 oz)	Kernel corn, undrained
1 tbsp	Chili Powder		1 tbsp	Ground cumin
1 ½ cups	Quartered mushrooms		1 ½ tsp each	Dried oregano & dried basil
			½ tso	Cayenne pepper

Directions:

1.     Spray a large saucepan with non-stick spray. Add onions, green and red peppers, celery, carrots, garlic, and chili powder. Cook over medium head, stirring often until vegetables are softened (about 6 minutes)

2.     Add mushrooms and zucchini. Cook and stir for 4 more minutes. Add tomatoes, beans, chickpeas, corn (with liquid), cumin, oregano, basil and cayenne pepper. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.

 

Makes 8 servings.