Recipes requested by MamaG and for anyone else that may be interested

oceanlady
on 3/29/09 11:35 am - ME

the first 3 come from Jupiter6 (Shari) on the rny board and have been tested by yours truly and being yummy. the last recipe is a bonus from entertaining friends last week - may not work for some RNY'ers' as always YMMV.

this is my favorite and was amazingly good!

SHARI and SIG OT's Man-Oh-MANICOTTI!

Start with a pretty basic post RNY pancake recipe:

EGG CREPES:
3 egg whites and one whole egg (we were out of Egg Beaters)
1/2 cup fat-free ricotta
4 tbsp whole wheat flour
A small amount - two tablespoons tops - of skim milk, to thin it out (you could use water)
1/2 tsp kosher salt

FILLING:
Whatever was left of the ricotta - 1 1/2 cups
1/2 package frozen chopped spinach - squeezed dry, dry, dry
6 ounces Perdue chicken (Italian flavor), chopped very fine (processor's good)
A couple of tablespoons Parmesan cheese
1/4 cup 2% mozzerella
sauteed minced onion & garlic and oregano

ALSO:
1.5 cups marinara sauce
2/3 cup 2% mozzarella

the picture does not do this justice - much tastier than it looks!

Shari-taki Cinnamon Noodle Kugel
2 pks Shirataki noodles (rinsed and parboiled)-- either cut in tiny pieces or orzo-shape
8 oz fat free cream cheese
8 oz 0% greek yogurt
3/4 cup egg beaters
3/4 cup Splenda
4 tbsp cinnamon
3/4 cup raisins

Preheat to 350.

In bowl, mix cream cheese in chunks, yogurt, egg , cinnamon and Splenda.

Fold in noodles and raisins. Probably will be better if you let this soak at this point overnight, but I don't.

Spray 8x8" casserole or baking dish, and pour mixture in.

Bake at 350 for one hour.

Let it cool, and serve with SF maple syrup (I mix mine with some caramel DaVinci), whipped cream and toasted almonds.

Makes six servings:
(Counts are as shown but without toppings)

Per serving:
Cals: 127
Fat: .4
Carbs: 16.2
Protein: 16.7

Simple recipe for Monte Cristo Pancake Sammiches!

This is hardly even a recipe, but this was about the tastiest dinner I have had in weeks....give it a try!

Pancake recipe:

2 tbsp whole wheat flour
1/4 cup egg beaters
1/4 cup 0% fat greek yogurt
2 packets Splenda
dash of cinnamon

Insides/extras:
1 oz melty white cheese (mozz, farmers, swiss)<-- I need the fat so use full fat, less cals if you use redfat
1 serving lean deli ham or turkey (or half of each)

Heat the meat in a pan and set aside.

Blend flour, eggs and yogurt in your bullet.

Make 4 pancakes in cooking spray... about 4 inches in diameter. Sandwich a slice of cheese and half the ham between two pancakes (makes two sammiches). Drown it in Walden Farms zero cal syrup. Oh My Nommin' Gah! You could also eat one, then put the other in the fridge and nuke it for a breakfast sammich!

Whole recipe (at a year out I can eat it all, plus sausage!)

Cals: 265
Fat: 9.8g
Carbs: 12.3
Protein: 29.4 g
Fiber 1.7g

I found these to be very yummy, not an everyday item for me but great for entertaining

Published by mel on February 19, 2009 in recipe and sides & bites.

Garam Masala Roasted Chickpeas

Roasted chickpeas are all the rage on food sites far and wide. So, I may be the last one to the party (I usually am), but here comes my obligatory roasted chickpea post. I shall feel like an outsider no more!

These crunchy nuggets are popular for very good reason. Reasons, really. Some are…

They’re delicious!
Only 4 ingredients
Ridiculously easy to make and fool-proof
Addicting
Good for you! (Pure protein and fiber!)
Did I mention that they are delicious?

They’re also versatile little guys. They add great crunch to salads, fill in nicely for croutons on soup or simply make a perfect snack while you watch the Top Chef season finale. I seasoned this batch with Garam Masala, which gave them a nice Indian flavor. Last time, I used smoked paprika. Sigh, I am obsessed with smoked paprika. And now, I’m obsessed with roasted chickpeas. Make these and you’ll soon be addicted, too.

Garam Masala Roasted Chickpeas
Feel free to use any spice you like, or a blend of spices. Indian curry powders are great here, as are all kinds of paprika or chili powder. Experiment!

2 15-oz cans chickpeas 1 tbsp. olive oil 2 tsp. Garam Masala 1 tsp. fine-grain sea salt

Preheat the oven to 375°. Drain the chickpeas in a colander and rinse very well. Let them dry for 5 minutes or so, then place them in a big bowl. Add the olive oil, Garam Masala and sea salt. Using your hands (or a spoon, I suppose), toss until the chickpeas are evenly coated.

Spread them out on a rimmed cookie sheet so that they’re not overlapping, then bake for 40 - 45 minutes, tossing the pan occasionally. They’re done when they’re crisp and crunchy.

Let them cool completely, then store in an airtight container for up to a week (as if they’d last that long).

Garam Masala Roasted Chickpeas