Today's recipes
Here are the recipes I have. We did NOT make the mango guacamole (we had too much going on at that point), so it seems like the new tradition is to include one yummy sounding recipe in the packet that we don't quite get to make ;-).
We're missing the following, so post 'em if ya got 'em:
* Faux potato salad
* Yams and Pork Skewers
* Baked Beans
I am pretty sure I got everything else here.
MANDARIN PECAN SLAW
The sweet oranges and toasty pecans give one more variation to the picnic classic. -
Source: Bariatric Eating (bariatriceating.com)
One 10-ounce package coleslaw mix
1/2 cup Libby’s Splenda-sweetened mandarin oranges, drained, chopped
1 tablespoon minced red onion
1/4 cup diced green pepper
1/3 cup chopped pecans, toasted
1/2 cup Hellmann’s Light mayonnaise
1 tablespoon white vinegar
1 tablespoon Splenda
Freshly ground black pepper
In a large bowl combine the coleslaw mix, oranges, onion, green pepper, and pecans. In a small bowl stir together the mayonnaise, vinegar, Splenda, and black pepper. Pour over the cabbage mix. Chill for at least two hours. Makes 10 servings.
Per Serving: 69 Cal; 1 g Protein; 6 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 91 mg Sodium
Creamy Basil Tomato Soup (low fat)
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Fat: 4.5g
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Carbohydrates: 14.6g
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Calories: 119.6
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Protein: 3.4g
Ingredients
3 cloves garlic
1 Can (28oz) whole peeled tomatoes
1 Can (6 oz) tomato paste
3 Cups no-salt added vegetable juice or tomato juice
2 Tbsp. Basil herb Paste
1 Cup fat free half and half
1/2 stick (4 Tbsp) I can't believe it's not butter
salt and pepper to taste
Directions
Crush the garlic and sautee in the bottom of the stock pot with a little bit of olive oil until softened (about 3 minutes).
Remove the tomatoes from the can, reserving juice.
Measure the reserved juice plus the vegetable juice to 6 cups total liquid. Add juice and tomatoes to the garlic in the saucepan, and simmer for 20 minutes.
Add the tomato paste and continue simmering for about 10 more minutes.
Remove from heat and puree the tomato mixture (in a blender or food processor). Return to pot and heat over medium heat, stirring in basil paste, half and half and margarine, until margarine is melted. Do not boil.
Garnish with chopped fresh basil leaves and a little shredded mozzarella if desired.
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KGOELLER.
sugar free nut and oat chewy granola bars
Nutritional Info
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Fat: 7.0g
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Carbohydrates: 17.0g
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Calories: 146.9
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Protein: 4.5g
Ingredients
100% Whole Grain rolled oats (oatmeal), 1.5 cup
Bobs Red Mill Old Country Style Muesli, 1.5 cup
Cinnamon, ground, 1 tsp
Salt, 1/8 tsp
Almonds, .25 cup, sliced or chopped
Smart Balance Oil, 2 tbsp
Vermont Sugar-Free Maple-Flavored Syrup, 1/3 cup
Maltitol Clear Syrup (honey or vanilla flavor) 1/4 cup
Coconut, .25 cup, shredded
Cashew Butter, 2 tbsp
Simply Jif Peanut Butter, 2.5 tbsp
Pumpkin Seeds, .25 cup
Flax or sesame Seed, 3 tbsp
Sensato Sugar Free Mini Chocolate Chips, 1/2 cup
Milk, nonfat, .1.5 tbsp
Vanilla Extract, 2 tsp
Directions
Preheat oven or toaster oven to 350 degrees F.
Process 1.5 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with all dry ingredients in a large bowl.
Add all wet ingredients to the dry mixture and stir until well combined.
Spray a small baking dish (about 5 inches x 12 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down firmly with a spatula. Sprinkle more coconut on top if desired. If you want the granola to be more "bar-like" and less crumbly, make it a thicker layer and pack it tightly (about 1 - 1.5 inches high). If you want to crumble it for yogurt, make a thinner layer.
With a knife, cut the whole sheet into 16 bars. Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and store in an air-tight container for up to one week.
Number of Servings: 16
Recipe submitted by SparkPeople user KGOELLER.
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Mango Guacamole |
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Submitted By: gema Photo By: CC
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"Try this sweet, tangy, and spicy guacamole with serrano chile peppers, cilantro, and mango as a nice accompaniment to tortilla chips on a warm summer day."
Ingredients:
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2 tablespoons minced white onion 2 limes, juiced 2 serrano chile peppers, or to taste 2 limes, juiced |
sea salt to taste 4 ripe avocados, peeled and pitted 1/4 cup chopped fresh cilantro 1 large mango - peeled, seeded, and chopped |
Directions:
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Combine the onion and the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for at least 1 hour. Strain and discard the excess juice. Set the onion aside. |
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Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until no large chunks of pepper remain. Add 1 avocado and process until creamy and smooth; repeat with remaining avocados. Transfer the mixture to a serving bowl; fold the onion, cilantro, and mango into the avocado mixture. Serve at room temperature. |
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ALL RIGHTS RESERVED © 2010 Allrecipes.com |
Printed from Allrecipes.com 6/10/2010 |
Ham, Egg, and Cheese Cups (from bariatriceating.com)
12, one-ounce slices reduced-sodium Virginia or Black Forest ham* (NOTE: We made half with "sandwich pepperoni" as a variation and they came out really well)
1 1/2 cups (12 fluid ounces) regular or flavored egg substitute
12 ounces Cabot 50% Reduced Fat Cheddar, grated (about 3 cups)
1/4 teaspoon ground black pepper, or to taste
3 tablespoons chopped fresh chives
Preheat oven to 400°F. Lightly coat a twelve cup muffin tin with nonstick vegetable cooking spray.
Gently fit one ham slice into each cup – the edges will stick up. Pour in the egg, sprinkle with cheese, then with pepper.
Bake for 15 minutes, or until set. Remove from muffin tin, sprinkle with chives and serve.
*Choose thick slices of ham with small diameter instead of thin slices with larger diameter.
Calories 132, Total Fat 6g, Saturated Fat 3g, Sodium 541mg, Carbohydrates 1g, Protein 16g, Calcium 234mg
Spinach and Feta Quinoa Salad
Quinoa is a whole grain that tastes like couscous, tiny pasta, or rice – but is a truly healthy whole seed and contains some protein. It’s perfect to accompany grilled chicken or shrimp as a side dish, or to toss with shrimp or sliced chicken as a main dish – with the leftovers going into a Gladware bowl for tomorrows office lunch! Double or triple this dish to take to a family picnic instead of potato or macaroni salad. It’s refreshing and light.
2 tablespoons extra virgin olive oil
3 cups fresh baby spinach
4 scallions, chopped
2 garlic cloves, minced
2 cups cooked quinoa
1/2 cup feta cheese
Juice and zest from one lemon
Sea salt and black pepper to taste
Heat olive oil in a large skillet over medium heat - add spinach, scallions, and garlic and coo****il spinach begins to wilt. Add the cooked quinoa and toss in pan until ingredients are combined. (If preparing in advance stop at this point and place in container - toss with lemon, lemon zest, and feta just before serving.) Drizzle the lemon juice over the salad, remove from heat, add the lemon zest and feta and toss to combine. Season with salt and pepper to taste. Serve immediately.
Serves six as a side dish. Per serving: 151 Calories; 9g fat; 14g carbs; 5g protein.
How to cook quinoa
Bring two cups chicken broth, bouillon, vegetable broth, or water, to a boil in a medium covered pot. Add one cup rinsed quinoa, stir, reduce heat to low, cover and cook undisturbed for ten minutes – until liquid is evaporated and grains are tender. Remove from heat and fluff with a fork. (or cook according to package directions – the package in my kitchen is 2 to 1 ratio of liquid to quinoa.)
Glazed Turkey Burgers
This turkey recipe is simple and full of flavor. I've cooked them on a counter-top grill or baked them in the oven. They are always moist. This make wonderful meatballs, too.
For your family serve the burgers on a whole-grain bun alongside corn on the cob smeared with chili butter. (1/4 cup butter, softened, mixed with 1/2 teaspoon Susan Maria's Cancun Chili Seasoning.)
1/4 cup yellow mustard
1/4 cup Nature’s Hollow Apricot Preserves
2 teaspoons butter
1/4 cup chicken broth
1 egg
1/4 cup quick-cooking oats
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon sage
1/4 cup finely minced celery
2 tablespoons finely minced dried cranberries
1 pound ground turkey
In a small bowl stir together mustard, preserves, butter, and chicken broth. Heat in the microwave until bubbly and set aside.
In a large bowl beat the egg with a fork. Stir in oats, salt, pepper, sage, celery, cranberries, and 2 tablespoons of the glaze mixture until well mixed. Add the ground turkey and gently mix well. Shape into burgers or meatballs.
If using a George Forman-type grill, brush both sides of the burgers with glaze during the last minute of grilling. If making in the oven brush both sides with glaze and arrange on a baking pan. Bake at 375 degrees 15-20 minutes or until no longer pink (internal temp of 165 degrees). Makes 4 servings.
Per Serving: Calories 133; Protein 16 g; Fat 6 g; Carbs 5 g; Sugar 0 g; Sodium 177 mg
Caramelized Onion Dip
3 lbs (about 4 large) onions diced ~ 8 cups
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 teaspoons coarse salt
3 tablespoons water
1 ½ cups nonfat Greek yogurt
½ cup reduced fat sour cream
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper plus more for sprinkling on top
Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until caramelized, 35 to 40 minutes.
Add water; cook, scarping any brown bits from bottom to deglaze skillet.
Transfer onions with brown bits to a medium bowl, let cool for 30 min.
Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne and serve with vegetables
Dip can be stored for up to 2 days
Per serving:
(1/3 cup of dip with vegetables (radish, celery & carrots)
112 calories, 1 g saturated fat, 1 g unsaturated fat, 7 mg cholesterol, 16g carbohydrate, 288 mg sodium, 5 g protein, 4 g fiber
Italian style chicken or turkey sausage
2 lbs fresh ground chicken or turkey
2 tsp ground (jarred) herb garlic
1 tablespoon chopped parsley
½ teaspoon coarse black pepper
1 ½ tsp fennel seed (toast in a frying pan until light brown and then grind)
½ cup shredded mozzarella
1 tsp salt
Other options:
Omit fennel
½ cup feta cheese instead of mozzarella
basil instead of parsley
¼ cup chopped sundried tomatoes to either one
Shelly's Jazzy New Orleans Muffaletta Salad
2 (15 oz.) cans Cannellini Beans, rinsed & drained
1/2 cup Lindsay Pitted Large Black Olives, drained
1/2 cup Lindsay Manzanilla Pimento Stuffed Olives, drained
1/2 cup Cherry or Grape Tomatoes, halved
1/4 of a Red Onion, diced
1/2 a Cucumber, diced
1 cup Bocconcini (Bite-size balls of Fresh Mozzarella), halved
1/4 lb. (about 6 slices) Genoa Salami, diced
1 Tablespoon storebought Pesto Sauce
3 Tablespoons storebought Balsamic Vinaigrette Dressing
a few twists of Black Pepper to taste
Rinse and drain beans. Set aside. Drain olives and pulse in a mini food processor till finely chopped. Pour onto beans. Dice onion, half tomatoes and mozzarella balls and add to bean & olive mixture. Dice Salami and add. Add all remaining ingredients. Mix till well combined. Best if made several hours before serving or even the night before.
Muffuletta (pronounced "moo-foo-LET-ta") is a sandwich that originated in 1906 at the Central Grocery in New Orleans, created by Salvatore Lupo, a Sicilian immigrant. A chopped olive mixture is considered the heart of the sandwich. I adapted the sandwich into this summer salad. Great for picnics because there's no mayo and it only gets better and better by the end of the day. Oh and it's weight loss surgery friendly of course.
I used Maura's baked bean recipie and altered it. Here ya go:
Ingredients
| 4 | ounces bacon (4 slices), chopped fine (I used turkey bacon) |
| 1 | onion , minced |
| 4 | cloves garlic , minced |
| 1 | pound dried small white beans (2 cups), rinsed and picked over |
| 8 | cups water (I used half chicken stock just because) |
| 1 | cup strong coffee (black) |
| 1/2 | cup barbecue sauce , plus extra for seasoning (I used home made sugar free) |
| 1/4 | cup packed dark brown sugar (I used malitol brown) |
| 4 1/2 | teaspoons brown mustard (prepared) |
| 1 | tablespoon mild molasses (I kept this...) |
| Tabasco sauce (or something similar) (Franks red hot sauce) |
Instructions
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1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and coo****il the onion is softened, about 5 minutes.
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2. Stir in the garlic and coo****il fragrant, about 15 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, 1/2 teaspoon Tabasco, and 1 1/4 teaspoons salt. Bring to a boil, scraping up any browned bits. Cover and transfer to the oven. Bake, stirring every hour, until the beans are tender, about 4 hours.
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3. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste.
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4. To Make Ahead: After cooking, the beans can be cooled to room temperature and refrigerated, wrapping tightly in plastic wrap, for up to 4 days. Reheat over medium-low heat before serving.
Thanks so much for hosting today! It was so good and the enterainment (i.e. the sausage stuffing) was really funny!! It was a nice day and it was even nicer to have everyone that showed up today. If you didn't get to come, we missed you. We still had a great time as always....
Beth
The fruit "salsa" recipe can be made with pretty much any mixture of fruits. I meant to also add some fresh pineapple and forgot I had it. Thanks for reminding me that it wasn't in the packet or the post!
Fruit Salsa
1 granny smith apple, diced
1 red delicious apple, diced
1 pear, diced
1 mango, diced
8 oz raspberries, halved
2 kiwis, diced
1 lb strawberries, diced
Topping:
3 tbsp white maltitol (or splenda)
3 tbsp brown sugar maltitol
1 tsp vanilla
Toss the diced fruits in a big bowl. Sprinkle the mixed dry ingredients and the vanilla over the top and toss thoroughly. It "pulls" the juices from the fruits to make that yummy "syrup."
