The RECIPE Thread

[mara232]

I am always looking for great recipes of the healthy variety. There has been some recipes shared in the regular threads - thought we might want to start a recipe thread so we have something for quick refernce those days when we have NO clue what to cook! Hope everyone thinks this a good idea. :)

[Leslie]

Awesome idea. I'm not much of a cook, but maybe with your all's help I'll turn into one! :D

[lisamarie]

My easiest and FAVORITE meal to cook is Chicken and dumplings. You use your crock pot.

Get one whole chicken(take the guts out of course)
Put in crock pot at night right before bed. Fill with half water and put 5-7 chicken boullion cubes. Cover and set on LOW. Then the next afternoon tkae the chicken out and let cool...SAVE THE BROTH. Pick the chick of the meat you want. Then put the broth in a big pan and boil..you might need to add some water to boil the dumpling. I buy the Raemans flat dumplins....I use two small bags and boil those for at least a half hour..then add chick and pepper. Then its done! So easy and its YUMMY!!!!!!! hehehe

[tracyrhymer1979]

I LOVE this idea Mara!!! Great job!! I've got some GREAT recipies I will post when I get home tonight.

[texasred1]

Mara - good idea!!!!!

[tracy]

Too bad we cannot have a cook-off...these items sound wonderful!!!

[ahacker]

Alright ladies, here is one of my fav all time recipes!

~Caribbean Jerk Chicken~

Marinade..
2 Tablespoons fresh lime juice
1 Tablespoon soy sauce (tamari is the best)
1 Tablespoon peanut oil
1 Tablespoon liquid hot pepper sauce
1 Tablespoon chopped fresh ginger
3 Cloves garlic, coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon salt

2 1/2 lbs chicken parts (I have found that legs and thighs work the best)


1. Prepare marinade: Place lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper , allspice, and salt in a food processor or blender; whirl to puree. (the food processor works better, in my opinion)
Combine marinade with chicken in a large plastic food storage bag. Seal. Marinate in refrigerator overnight.

2. Heat oven to 500 degrees. Place oven rack in top position.

3. Drain chicken; discard marinade. Pat chicken dry. Arrange in a roasting pan.

4. Roast in heated 500 degree oven 25 minutes for breasts, 30 mins for thighs and drumsticks.


MMMM, very good. I like to serve this with steamed asparagus and roasted red potatoes.

~Roasted Red Potatoes~

I do this a bit different every time, so bear with me.

Olive Oil
Red Potatoes
Salt
Spices of your choice

I take my big cast iron skillet and put it in the oven (500degrees). In the meantime, Cut up the potatoes into chunks about 1 inch. Put them in a bowl and drizzle oil over them, just enough to cover. Add salt and your spices... I like dill, cayenne, paprika and pepper. Mix all this up. Check you skillet. Make sure it is very hot. Pour mixture in skillet and put back in oven. You will need to keep an eye on them and stir from time to time. They are done when crispy and fork tender. Time varies, but I will estimate about 30-40 minutes.



-Amy

[lisamarie]

Im hungry again...lol

[mara232]

Amy - that sounds so good! :P

[prinny]

Yummo!

Her'es a couple of my faves -

Super quick n easy.

Tomato & Zucchini Pasta

Can of diced toms.
2 small/medium zuchini's cubed.
6 or 8 rashers of bacon *we use turkey bacon unless I can sneak the REAL stuff in!
one small onion, diced.
2-3 cloves of garlic
good splash of olive oil
good splash of white wine (optional)
good splash of cream or half&half
big handful of freshly grated parmesan cheese

Dreamfields Spaghetti or Linguine. (dreamfields is LOW CARB and it tastes delishus - not like the wet soy cardboard most LC pastas taste like).

Start with onoin, garlic, bacon and olive oil inthe pan. Saute until onions appear 'glassy'. Throw in the canned toms and white wine. Refuce heat and let simmer for a while 15-20 mins (the longer toms simmer the better they taste IMO) When you think the sauce is almost done, put pasta on. When you put pasta IN boiling water, throw the zucchini into the mix (dont do it earlier or it will turn to mush).

Drain pasta. Take sauce off heat. Splash in the cream and return the pasta to the pot you're cooking your sauce in. Toss to coat, serve with parmesan cheese to taste (a truck load should do it).

This is LOW carb VERY filling and really differnet from boring ol spag bol or spag & meatballs.

It's also excellent the next day.

Did I mention it's low carb?! :wink:

[tracy]

Hannah recently sent me a recipe for honey, breaded chicken fingers ( I don't know the exact name ). They're delicious. I'll try to find it and post it, or we'll have to beg her to do it!!

[prinny]

A little more labor intensive but soooooooooooooooooooooooooooooooo good.

Vietnamese Spring Rolls.

1/2 lb of minced meat - turkey, pork, beef, chicken - anything. I like a combo of pork and turkey.
Sweet soy sauce/Kapis manis (4 tblspns)
Sweet Thai chili sauce.(4 tblspns)
Splash of Worchestshire sauce

1/2 cup of sweet corn kernels.
1/2 cup of baby peas.
1/2 finely diced red and/or yellow bell pepper. (I like red for color)

one large carrot - peeled into strips
large bunch of coriander(cilantro) leaves and some stems, chopped
3 small pks of rice or mung bean noodles/glass noodles - wilted in cold water. Drained.
Finely shredded iceberg lettuce.

1 pkt large rice paper sheets. http://tinyurl.com/ya9n27

(the rice paper stuff you should be able to pick up in Korea or China town. It is predominately used in Vietnamese cooking)

Cook up the meat, sauces and diced vegies. Place in fridge to cool completely. (if you're in a hurry, you can pop it in the freezer)

Prep the other vegies, the lettuce, carrot, coriander and rice noodles.

Set up an assembly line.

I use a quiche dish to soften the rice paper sheets - it's JUST the right size.

You slip the rice paper into the hot water to soften - about 15-20 seconds. Take out, shake off excess water and place on cutting board (dont let the surface get TOO wet. I use a wooden cutting board) place a small amount of lettuce (enough to fill the palm of your hand) in the centre of the wrap, then a slightly larger amount of rice noodles, then a soup spoon full of meat mix on top of that, then a sprinkling of coriander leaves. Now, start to roll. When you have pulled on edge over the mix - place two strips of carrot into an X, now continue rolling tucking the edges up as you go. it should look like a regular spring or egg roll.

Place wrap on clean dry plate. Dont let them touch - when you have made one layer place some saran wrap on top and continue with another layer.

Dont make them TOO far ahead - the rice paper will dry out a bit. Keep covered but dry.

They are soooooooooooooooooooooooooooooooooooooooooooo moreish. And like I said, it SOUNDS complicated but it's really not. Once you get the hang of wrapping them up, you'll be making them by the 100's.

Also, in place of the meat mix you can use prawns. I'm not a big fan of cold prawns/shrimp so I dont. They are also really good with duck strips and a star anise sauce instead of the sweet chili.

Serve with dipping sauces. Thai chili is traditional and peanut satay is a fave.

Enjoy and send me some!

Prinn xxxx

[elsie]

Mediterrean Salmon (better in summer when the veggies are fresh, but sooo good and you'll feel virtuous -- it's pretty healthy!) and very easy and really pretty (you'll see :D )

(4 servings) Preheat oven to 425; oil a baking pan

-1 lb. salmon fillet (about 1" thick); have skin removed by fish seller if possible; if not, it will peel off nicely after being cooked

-2 cups halved cherry or grape tomatoes
-1 small cubed zucchini
-1 small cubed yellow summer squash
-2 tablespoons capers (no need to drain)
-1/4 cup sliced olives (Greek are best but use canned in a pinch)
-2 tablespoons olive oil

Place salmon in oiled baking pan. Mix veggies with olive oil. Spoon veggies over salmon; bake for about 27 mins. or until salmon flakes and is opaque. Enjoy!!!!

[Preemienurse]

Here's a recipe for an easy low carb dessert (if you use all Splenda, that is)

Flourless Peanut Butter Cookies

1 cup peanut butter
1 cup sugar (OR 1 cup Splenda for baking OR 1/2 cup sugar & 1/2 cup Splenda)
1 tsp vanilla extract
1 egg

Stir it all together, then use a teaspoon to scoop pieces of dough. Roll each piece into a ball between your palms (it won't be sticky because of all the peanut oil) and then put it down on the cookie sheet. Use a fork to make the criss-cross pattern on top, smooshing the cookie down about halfway. Bake at 350 for 12 minutes. Line your cookie sheet with PARCHMENT PAPER for best results - the cookies will just slide right off and won't be as sticky.

They taste like a combination between peanut butter cookies and peanut butter fudge. Very rich, so you'll need a glass of skim milk to wash them down!

I've never made them with all Splenda but I know people who have - I prefer to do 1/2 sugar and 1/2 Splenda myself though.

[elsie]

Preemie == Molly is so beautiful! Just saw her photo on your signature.

[Preemienurse]

Preemie == Molly is so beautiful! Just saw her photo on your signature.

Thank you! :oops:

[ahacker]

This is from one of my fav cookbooks...
500 Low Carb recipes by Dana Carpender


Skillet Chicken Florentine

Olive Oil
2 or 3 boneless, skinless chicken breasts
1 10oz pkg frozen chopped spinach, thawed
2 cloves garlic, crushed
1/4 cup heavy cream
1/4 cup grated parmesan cheese

1. Warm a little olive oil in a heavy skillet and brown the chicken breasts over med heat to the point where they have just a touch of gold. Remove the chicken from the skillet.

2. Add a couple more tablespoons of olive oil, the spinach and the garlic, and stir for 2 to 3 mins. Stir in the cream and cheese, and spread the mixture evenly over the bottom of the skillet. Place the chicken breasts on top, cover, turn the burner to low and let simmer for 15 mins.

3. Serve the chicken breasts with the spinach on top.

Yield: 3 servings, each with 5 g carbs and 3 g fiber, for a total of 2 g usuable carbs and 33 g protein.




Amy

[elsie]

That looks really good Amy!

Made this tonight .... Love it cause it's all in one pan! Easiest clean-up ever!

Chicken Provencale

-olive oil for pan
-8-10 boneless/skinless chicken thighs

-1 fennel bulb, thinly-sliced
-2 medium-sized onions, thinly-sliced
-6 cloves garlic, slivered

-14-oz. can low-sodium chicken broth
-28-oz. can whole peeled tomatoes with thick puree
-6-oz. can tomato paste
-2 teaspons crushed dried thyme
-salt and pepper to taste

-1/4 cup pitted olives (Greek are best, but canned in a pinch are fine)
-1/2 cup red wine

In heavy-bottomed 6-quart saucepan/stockpan, heat enough olive oil to coat pan. When hot, brown chicken on both sides -- you will have to do this in two batches. Set chicken aside.

Put a tablespoon of oil in the pan and swirl around. Add fennel and onions and saute until golden -- about 8 mins. Add slivered garlic and stir two mins. longer.

Return chicken to pot. Add broth, tomatoes with puree, paste, thyme, and salt and pepper. Heat to boiling, then reduce heat to low, cover, and simmer for 45 mins.

Add olives and wine. Cook 15 mins. longer, stirring occasionally. Really good with peasant bread and salad!!!

[wantingbabynumber2]

Most of my recipes are from scratch like a pinch of this and that :?

I am looking for a recipe maybe someone here has it. It is quick like no bake cheescake. It has cream cheese in it and coolwhip and lemon juice. I have found similar recipes but none with lemon juice. THis makes a super fluffy not super sweet cheesecake. Anyone have it?


Miscellaneous Cookies

1 box dry cake mix any flavor ( my favs are lemon, chocolate and sprinkle)
1 med container of cool whip use the real stuff no fat free (turned out bad when I tried it)
1 egg
powdered sugar

Mix cake mix, cool whip and egg together makes a thick pasty goo. Take tablespoon of it roll and put in powder sugar till covered. Put on cookie sheet. Cook 350 till dry looking will puff like a cake don't over bake. They are great and quick. I know some people have rolled them in nuts and cinnamon sugar but I did not ever try those so do them at your own risk.

[ahacker]

Elsie I think my DH will love that recipe!

[texasred1]

I just made this last night. I found the recipe from the food network. It is so easy! I didn't do it exact, I added more chicken, I used a whole can of green chiles, a whole can of tomatoes, extra chicken broth - what are your going to do with the stuff once the can is open?

Mexican Chicken Soup


If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.


Nutrition Information
Nutritional Analysis per serving Calories 250
Fat 11 grams
Saturated Fat 1 gram
Carbohydrates 25 grams
Fiber 5 grams
Protein 16

[Sherri]

Alright ladies, here is one of my fav all time recipes!

~Caribbean Jerk Chicken~


Made this last night for dinner and it was delicious! Love this thread!

[ceskow]

Can't wait to try a few of these out on DH! This thread was a great idea!

[mara232]

Mara’s Crockpot Chili (WW=6points for a cup)

INGREDIENTS:

• 3/4lb extra lean ground beef (can use turkey too)
• 2 cans mushrooms pieces drained
• 1 can black beans rinsed and drained
• 1 can kidney beans rinsed and drained
• 1 large onion chopped
• 1 can diced tomatoes
• 1 can tomato soup


1. Cook the ground beef/turkey thouroghly on stove

2. Add all ingredients in crockpot

3. Add 1 tomato soup can of water

4. Add chili powder, salt, pepper and cayenne (per your own specific taste)

5. OR add El Paso Chile seasoning (works well too)

6. Stir all ingredients well.

Cook on low for 8-10hrs.

This chili is soooo yum and requires NO work. It is my favourite being a working mom with no time to cook.

[mara232]

This is a good one:

Mushroom Soup
Elia Aboumrad (“Top Chef”)
Serves 4-6

Warm up with this simple yet elegant recipe for a tasty soup.

INGREDIENTS


• 1 pound button mushrooms, sliced
• 3 Portobello mushroom caps, cut into cubes
• 4 1/4 cups heavy cream
• 2 cups chicken broth
• 3 tablespoons olive oil
• 1 tablespoon butter
• 1 cup chopped pecans, toasted
• 2 tablespoons chopped chives
• Salt and pepper for seasoning

DIRECTIONS
1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat.

2. Add button mushrooms and cook, stirring occasionally, until beginning to soften. Season with salt and pepper to taste.

3. Add cream and chicken broth to mushrooms and bring to boil. Reduce to a simmer and cook for 20 minutes. Cover mixture and continue to simmer for 20 minutes longer.

4. Remove from heat and let stand covered for 20 minutes. Strain mixture, discarding mushrooms and reserving cream mixture.

5. Meanwhile, in a small skillet, heat 1 tablespoon olive oil and butter over medium heat. Add Portobello mushrooms and cook until beginning to soften.

6. Remove from heat.

To serve: Warm cream mixture if necessary. Divide between bowls and top with Portobello mushrooms, pecans and chives. Serve immediately.

[mara232]

Made this last week:

Lentil Soup

By Mireille Guiliano, author of "French Women for All Seasons"
Serves four
INGREDIENTS


• 2 quarts vegetable stock
• 1/2 pound lentils
• 2 tablespoons olive oil
• 1 medium yellow onion, peeled and chopped
• 1 clove garlic, peeled and chopped
• 2 stalks celery, chopped
• 1 tablespoon chopped parsley
• 1 14.5 ounce can diced tomatoes
• salt and freshly ground pepper

DIRECTIONS
1. Bring the vegetable stock to a simmer, and drop in the lentils.

2. Heat the oil in a skillet, and add the onion, garlic, and celery. Cook until golden, three to five minutes. Add the parsley and tomatoes, and cook eight to 10 minutes more.

3. After the lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, five to 10 more minutes. Season with salt and pepper to taste, and serve immediately.

[mara232]

Another fav of mine:

VEGETABLE MINESTRONE SOUP

INGREDIENTS

• 3tbsp extra virgin olive oil
• 1 Pound onion diced
• 8 Ounces celery diced
• 8 Ounces carrot diced
• 8 Ounces red pepper diced
• 8 Ounces savoy cabbage
• 6 Cloves garlic finely chopped
• 1 Pound tomatoes seeded, peeled and chopped
• 1 Gallon cold chicken stock
• 10 Ounces cooked cannellini beans
• 6 Ounces cooked small bow tie pasta
• 2 Sprigs rosemary
• Salt and pepper



DIRECTIONS
1. Warm extra virgin olive oil.

2. Add the onions, carrots, peppers, cabbage, rosemary and garlic, sweat until translucent, about 10 minutes.

3. Add the tomatoes, stock, rosemary and bring to boil.

4. Reduce heat and simmer until vegetables are tender but not overcooked.

5. Add the beans and Farfallini pasta and allow to steep 15 minutes.

6. Remove the rosemary

7. Season with salt and pepper.

[mara232]

PHEW- THAT'LL KEEP YA BUSY!!! 8)

[medic_632]

okay i ahve to join in, this is mine and DHs fav. Low-Cal, Low-Fat, Low-Carb recipie

9 Oz. Boneless Skinless Chicken Breast (usually 3 regular sized breasts)
1 Bag frozen Broccoli Florets (or fresh about 2 cups)
4 tablepsoons Light Teriyaki Sauce
Calorie-Free Non-Stick Pan Spray

Chop Chicken into bite sized pieces or strips and saute in pan with non-stick spray, salt and pepper to taste...Meanwhile, steam broccoli to desired tenderness and drain water...when chicken is evenly browned add teriyaki sauce and coat wel, add broccoli and toss well coating all...serve over your choice of rice

These nutrition facts do not include the rice, but we usually use the brown rice for healthy purposes...you can also add other veggies in here for variety, i have tried many and all have worked great


Nutrition Facts
Serving Size 126 g--about 1 cup

Amount Per Serving
Calories 151
Calories from Fat 44
Total Fat 5
Saturated Fat 1.3g
Transfat 0g
Cholesterol 57mg
Sodium 759mg
Total Carbohydrates 5.8g
Dietary Fiber 1.2g
Net Carbs 4.6g
Sugars 2.5g
Protein 20.8g

Vitamin A 6% • Vitamin C 65%
Calcium 3% • Iron 8%

[texasred1]

Mara - did you try the mushroom soup yet? And are you a Top Chef watcher too? Her soup got good reviews on the show. I missed it last night so don't tell me who got the boot.

[wantingbabynumber2]

Red~ I watch top chef did you see it last night when cliff left?? wow. The mushroom soup and the pumpkin soup got great reviews. TGIFridays is adding the pumpkin soup to their menu.

[texasred1]

Red~ I watch top chef did you see it last night when cliff left?? wow. The mushroom soup and the pumpkin soup got great reviews. TGIFridays is adding the pumpkin soup to their menu.

Karen - you don't read well!!!!!!!!!!!!... grrr... :wink: I said DON'T tell me about last night!!!! hehehe no worries. I usually miss it and watch it the following Wed. for whatever reason when the new one comes on I can't watch it.

[wantingbabynumber2]

BUT you don't know WHY or HOW ha ha. There is a BIG twist to all of it.

[texasred1]

AH ha.... :wink:

[mara232]

Cream of Broccoli Soup

POINTS® value | 2
Servings | 4
Preparation Time | 14 min
Cooking Time | 20 min
Level of Difficulty | Easy

soups | Evaporated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat.

Ingredients

1 medium onion(s), chopped
1 medium garlic clove(s), minced
2 pound broccoli, tough ends removed, stems and florets chopped
4 cup fat-free chicken broth, or vegetable broth
1 cup fat-free evaporated milk
1/4 tsp hot pepper sauce
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste


Instructions

1. Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into a large pot.

2. Add broccoli and stock to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot as broccoli is cooking or it will turn gray.

3. Remove soup from heat and blend until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.

[mara232]

Kielbasa-Bean Slow Cooker Soup

POINTS® value | 3
Servings | 8
Preparation Time | 10 min
Cooking Time | 375 min
Level of Difficulty | Easy

soups | Toss the ingredients into a slow cooker in the morning, and you'll be eating this delicious, almost effortless homemade soup for dinner. Leftovers make a perfect light lunch.

Ingredients

50 oz fat-free chicken broth, four 14.5 oz cans
16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half lengthwise and then sliced
15 oz canned black beans, rinsed and drained
15 oz canned pinto beans, rinsed and drained
4 medium carrot(s), chopped
3 medium celery, stalks, chopped
1 large onion(s), chopped
1 tsp dried thyme
14 1/2 oz canned diced tomatoes, undrained


Instructions

1. Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until beans are tender.

2. Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

[mara232]

Skillet Beef and Beer Stew

POINTS® value | 5
Servings | 4
Preparation Time | 20 min
Cooking Time | 40 min
Level of Difficulty | Easy

main meals | This hearty one-pot meal can be prepared in just one hour. It's the perfect dish to take the chill out of winter.


Ingredients

1 sprays olive oil cooking spray
12 oz lean beef round, roast, cut into cubes
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
2 medium garlic clove(s), minced (or 1 tsp jarred minced garlic)
2 medium uncooked potato(es), peeled and diced
1/2 pound baby carrots, about 24 carrots
8 oz fat-free beef broth
8 oz light beer
1/4 cup fat-free evaporated milk
2 Tbsp cornstarch
1 tsp paprika


Instructions

1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.

2. Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.

3. Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more. Yields about 1 1/2 cups per serving.

DH LOVES this one! I do the beef, onion and garlic in the skillet and then cook the rest in a slow cooker. the meat is waaaaay tender!!

[mara232]

Moroccan Slow Cooker Stew
POINTS® value | 4
Servings | 6
Preparation Time | 15 min
Cooking Time | 365 min
Level of Difficulty | Easy

main meals | Though delicious on its own, our cumin-scented stew can please heartier appetites when served over couscous and sprinkled with minced cilantro.



Ingredients

1 sprays cooking spray, (5 one-second sprays per serving)
1 small onion(s), chopped
1 medium garlic clove(s), minced
1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 cup carrot(s), baby
1 cup canned crushed tomatoes
1/2 cup vegetable broth
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp red pepper flakes
15 oz canned chickpeas, drained and rinsed
1/2 tsp table salt


Instructions

1. Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.

2. Place squash in a 3-quart or larger slow cooker (crockpot). Add onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.

3. Add chickpeas and salt. Stir, cover and heat for 5 minutes. Yields about 1 1/3 cups per serving.

yes I am all about crock-pot cooking since I work. One less thing to do when I come home from work. All of these recipes are from weight watchers and are delish!!!! :D

[texasred1]

YUMMY. I've got all but the Cream of " " copied and ready to make. These are great - quick, easy, healthy and bonus for me - dairy free! thanks

[Kim]

I made the carribean jerk chicken the other night and it was so good. DH didn't even have to dip it in bbq sauce - I think that was a first for him. He loves bbq sauce.

[ahacker]

Kim: Jonah is a cutie! Is that red hair I see?? I love red haired babies!!
Glad you like the chicken! It is a fav at our house.



Mara this ones for you!!!


Italian Chicken

1 pkg boneless frozen chicken breasts
1 jar or 1/2 jar of pepperoncinis and juice
1 pkg Good Seasons Italian Dressing Mix (dry)

Put all in crockpot. No need to thaw chicken!
Cook on high for approx. 4 hours or low all day long.

Pull apart with fork and serve on long rolls.


MMMMMMMMM! My aunt just gave this recipe and I just made it. Super easy and super good!



Amy

[mara232]

Oh Amy - that sounds sooooo good!

I love the crockpot because we can eat dinner as soon as we get home and have the rest of the night to play with A. I hate wasting time preparing dinner after work. I reserve non crockpot cooking for Saturday and Sunday's.

I am going to try that one. Only problem is we don't have the dressing brand - maybe we have a different brand that is in a pkg. Hmmm. I do have some paprika (like italian) dressing in a pkg that I bought in germany. :?

[mara232]

BTW - what is this??

pepperoncinis

[mara232]

YUMMY. I've got all but the Cream of " " copied and ready to make. These are great - quick, easy, healthy and bonus for me - dairy free! thanks


I was wondering why not the brocoli soup (love that one) but remembered you are dairy free for Mason.

[texasred1]

BTW - what is this??

pepperoncinis

Aren't they those little peppers - like banana peppers? DH loves them, there is a jar in our fridge... I think that's them :?

[texasred1]

YUMMY. I've got all but the Cream of " " copied and ready to make. These are great - quick, easy, healthy and bonus for me - dairy free! thanks


I was wondering why not the brocoli soup (love that one) but remembered you are dairy free for Mason.

Yeah, otherwise I'd be all over that one too! I love soups, especially creamy ones. What you do for your kids... :)

[mara232]

I hope Amy sees this and lets us all in on what it is! I want to make this on Tuesday!

[Kim]

Amy, that recipe looks so good and EASY! I think I'll try it. Yes, Jonah does have a red tint to his hair every now and then, but it's more like strawberry blonde.

pepperoncinis are like banana peppers - you're right michelle. You can get them in the isle where they sell pickles and olives. They are on salad bars a lot.

[mara232]

Are they green? I bet we have a different name for them...

[texasred1]

they're kinda yellow/green?

[ahacker]

Hey ladies,

Pepperoncinis are kinda light green/yellow. They are kinda spicy hot. If you order an italian beef sandwich, they usually come on the side.
Here is a picture ....

http://i28.photobucket.com/albums/c203/ames79/MexicanBeef.jpg

You find them in the pickle aisle. They are usually next to the banana peppers.
Hey Mara... I can give you some spices to add instead of the Good Seasons if you want. I will just swap them from my italian beef recipe...


HTH!!
Amy

[mara232]

Thanks Amy - I'd liek the spices info please! :)

Those peppers they sell in the store I go to - in the olive cart. I wonder if that is what we call them here.

[mara232]

The pepperoncini (Italian peperone, peperoncino), also known as Tuscan peppers, sweet Italian peppers, banana peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum. The Italian varieties, grown in the Tuscany region of Italy, tend to be more bitter than their Greek counterparts. The more popular Greek varieties are sweeter and commonly found in pizzerias tossed in salads for a crunchy, salty taste. They grow on a bushy plant that reaches 30 inches (77 cm) in height and produces sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches (5 to 8 cm) long, these bright green, wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.
They are typically used in sandwiches, salads, and as a garnish for just about anything Italian.
They are commonly found on market shelves, in glass jars.

http://en.wikipedia.org/wiki/Banana_pepper

We have the greek peppers here!!

[ahacker]

Interesting! I have never heard them called Greek peppers. A rose is a rose even when called by another name. :lol:

Here are the spices:

1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp garlic salt
1 tsp celery salt
1 tsp dehydrated onion flakes

[medic_632]

okay since Lovebug asked about my dinner menu last night i figured i would post the recipie for my Pork Lion Roast w/Rub...maybe someone over here would appreciate more than my NO-SHOW guest did

Pork Lion Roast with Garlic/Onion/Parmasean Roast

1-5lb. Pork Loin Roast (all fat trimmed to 1/4" or less)
4-tablespoons Extra Virgin Olive Oil
4-large chunks of Garlic from 1 clove (diced finely)
1/2-small yellow onion (diced finely)
1-tablespoon salt
1-tablespoon pepper
1/4 Cup Fresh Grated Parmasean Cheese

Place Roast in a large roating pan with wire rack...grease all part well with no calorie non-stick spray...create a paste with all the other ingredients...make a cut in the pork loin roast either by butterflying the meat or by cutting 3/4 of the way through the meat from the top one end to the other in 1 1/2" pieces (DO NOT sut all the way through regardless of which way you decide to cut)...stuff approx. 3/4 of the paste into the opening created by placing cuts...close the cuts up (tie with kitchen twine if you have too) rub the remaining paste onto the outside of the roast...Cover entire Roast and Pan with tin Foil...Bake at 350 covered for 3 hours...Uncover, baste with juice from the bottom of the roasting pan, replace in oven at 375 for approx. 1/2 hour till brown and crusted...let meat rest for 15 mins before cutting and serving.

[mara232]

Mmmmm..that sounds YUM TJ!

I am making the italian chicken thingie Amy tonight!

[ANNIEW]

ahacker-i made the chicken florentine tonight-loved it!! my niece, whohates spinach, actually ate the spinach! very good-will definitely make it again-it was so easy!

[mara232]

For those of you wondering about the Cream of brocoli soup. I made it yesterday and it was DELISH!!!

Amy - making the chicken tonight overnight in the crockpot! I hope it isn't too spicy!

[Preemienurse]

ahacker-i made the chicken florentine tonight-loved it!! my niece, whohates spinach, actually ate the spinach! very good-will definitely make it again-it was so easy!

I cannot believe you found the time to COOK with all four babies at home! You are an absolute inspiration!!!

[mara232]

Amy - the hot pepper chicken is YUM! I took it out of the crockpot and into the fridge this am before work - not before I tasted it! YUM!

[Kim]

Just waiting for someone to post their Stroganaff crockpot recipe . . .

(ahem Weeee)

[want2bemama]

Ok...This is a vegetarian dish but so yummy..and if u have kids who dont eat their veggies...this is a grt dish and they will jus love it!!

Ingredients:

To make the white sauce:

2 tbsp Butter
1 tbsp Corn flour/starch
1 cup milk
Salt & Pepper to taste.

Vegetables:Green Bell Pepper-1, Potato-1,Onion-1( all chopped into thin & long slices) & a cup of frozen peas & carrots.
Shredded Cheese(Parmesan is good) but any kind of cheese is fine.

Method:
To make the sauce:
Take a saucepan,heat it on medium, melt the butter and then add the cornflour to it and stir till the lumps r all gone, slowly add the milk to it, continuosly stirring for abt 5-7 mins till it becomes thick.Remove it from the heat.Add salt & Pepper to it.

Take a baking dish, First add the peas & carrot(defrost it in the microwave before adding it). To this add a lil bit of the sauce. Then layer with Potatoes,add sauce, layer again with onions, add sauce & Finally add the bell pepper and the rest of the sauce.
Garnish with a lot of shredded cheese until all the veggies r covered.
Bake in the oven at 350 for 25 mins or until nice & brown.

Serve immdly with Bread/garlic bread.
U can also keep it in the fridge for a day or two and jus before serving , u can bake it in the oven.

ENJOY!

[tracyrhymer1979]

keilbasa bean soup....... GOOD!!!!!!!!!!!!!! So good!! I loved it!


Mediteranean Salmon....not so good. DH and the kids loved it, it was too fishy for me...I am not a big seafood eater (except shrimp) Sorry Elsie!!! :oops: :cry: :oops:

[mara232]

Tracy - I liked the kielbasa bean soup too.

I think I may try the salmon tomorrow - we're huge fish eaters.

[ceskow]

~Caribbean Jerk Chicken~

~Roasted Red Potatoes~


These were great! I big hit with DH and my entire Fan Damily! I cooked last Thursday for my parents and grandparents! It was great! Thanks for the recipes ladies! I am enjoying them. I am going to continue trying new ideas thanks to you!

[mara232]

Elsie's Pomegranate Chicken(from the moms thread):

POMEGRANATE CHICKEN

-2# boneless chicken
-1+1/2 Tbsp. vinegar or lime juice
-1 Tbsp. garlic, minced
-1 tsp. salt
-1/2 tsp. chili pepper
-1/2 tsp. paprika
-1/2 cup canola oil
-1/2 tsp. cumin
-2 black cardamom
-1 small cinnamon stick
-1 cup shallots, minced
-1/2 tsp. turmeric
-1+1/2 Tbsp. ground coriander
-1 tsp. ginger, minced
-2 bay leaves
-1 Tbsp. clarified butter
-1/2 cup light cream
-1/2 cup fresh cilantro, chopped
-1/4 cup fresh pomegranate seeds

METHOD:

1) Marinate the chicken with vinegar or lime juice, half the minced garlic, salt, chili pepper, paprika, and 1 Tbsp. of oil. Cover and refrigerate for one hour.

2) In a heavy-bottom wok, heat some oil, and add cumin, cardomom, and cinnamon stick. Quickly add the shallots and remaining garlic and saute until light golden brown.

3) Once the oil starts to separate a little, add marinated chicken, turmeric, coriander, remaining chili pepper, and paprika, mix well and saute for another 10 mins. on high heat. Then cover and cook on low heat for another 10 mins. Stir in between to prevent it from sticking.

4) Add the rest of the salt, cook another five mins., then add light cream and simmer for about 2 mins. Top with cilantro, ginger, and fresh pomegranate seeds, and serve with cumin-scented basmatic rice.

[ahacker]

mmmmm, that looks good! :D

[elsie]

Mara == thanks for re-posting that ... forgot all about this thread!!!

Tracy == no harm, no foul! Glad the fam liked it though.

Here's the Hawaiian pork quesadilla recipe:

Kahlua Pork:

-4# pork shoulder or butt roast (this makes a lot so you will have plenty of pulled pork sandwiches later on)

-2 Tbsp. kosher or sea salt
-2 Tbsp. liquid smoke (but based on my experience I'd use less!!)
-1 Tbsp. grated ginger
-2 garlic cloves, crushed
-2 Tbsp. soy sauce

1) Preheat oven to 350.
2) Rub meat with salt, liquid smoke, ginger, garlic, and soy sauce. Wrap securely in foil. Roast about 3 hours or until very tender.
3) Remove from oven; let stand about 15 mins. Shred, removing slabs of fat.

Hawaiian Pork Quesadillas

-8 whole wheat tortillas
-neufchatel cheese to spread on tortillas (find it right next to cream cheese ... it's actually low-fat cream cheese)
-2 cups shredded Kahlua pork
-2 cups finely chopped mango
-1 jalapeno, finely chopped
-1/2 cup chopped cilantro

1) Spread tortillas with neufchatel cheese. Place first tortilla in a nonstick skillet; top with pork, mango, jalapeno, and cilantro. Top with other tortilla. Cook 2 mins. per side or until crispy and warm. Repeat with remaining tortillas.

[texasred1]

Elsie - those sound so good. I read the pom. chick. recipe to dh - he said he'd eat it. Didn't get as good of response from him on the quesadillas - whatever! I'll make those when he goes out of town... oh and when i can eat cheese again, lol

[mara232]

I am making the chicken with peppercorcini again tonight. this time i added chicken broth to cook in since it was a bit dry last time. So easy with the crock pot.