Preparing for New Year - recipe thread

In preparation for jumping on Karla's thread in the new year...and getting back to basics...I need help in planning.  I have some recipes but I'd like to have a variety and try some new things.  I thought it woud be fun to have a dedicated recipe thread, so lets get started! 

Please chime in and post your favorite recipe or provide a link to another site if it's already online. 

I'll get us started with this one...

Mexican Baggie Omlette
1 whole egg
1/4c low fat shredded cheese
4T picante sauce

Beat egg. Stir in 2T (1/2) of the picante sauce and add in the cheese.  Put it all in a quart size freezer bag (freezer bags are thicker) and place it in a pan of boiling water.  Cook till desired "doneness." (I like my eggs slightly runny, but you can cook till firm too).  It oinly takes a couple of minutes.

Dump it out of the bag and top with remaining picante sauce.

This could also be served in a carb control or whole wheat tortilla.  It could be increased for larger portions and veggies or meat could even be added.  It is a very versatile breakfast!

Here's my favorite...I know Michelle loves it too

Steph's Low Fat/Low Sugar Zucchini Bread:

2 c splenda
1 cup cinnamon applesauce
2 c shredded zucchini (raw and unpeeled)
1 tsp vanilla
1 c chopped walnuts
3 eggs
3 c flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves

Beat Sugar, eggs, applesauce, zucchini, nuts and vanilla until blended.
Sift together all other ingredients and slowly add to wet mixture.  Add a little water if batter is too dry.
Pour into 2 greased loaf pans
Bake at 350 for 25 minutes.  Do NOT overcook.  Ready when toothpick comes out clean.
Each slice= 93 calories.

To find out the nutritional content of any recipe, go to sparkpeople.com and search for their recipe calculator.  Put all the ingredients in and it will tell you the nutritional facts such as calories, fat, sugar, protein, etc.

 

Mmmm, I may have to try that one.

You can also make "eggs in a bowl".  Scramble your eggs in a bowl with cheese and a 1/4 tsp water and microwave until 1/2 set, stir and finish.  Cooks really fast~like around 20-30 seconds, stir,  then another 15 seconds.  (I can't remember exactly cuz I haven't made them in over a year). Since each microwave varies watch it closely, when it puffs up take it out and stir it.

You know I will come out and post on any recipe thread..LOL

Spinach Salad
1 bag of baby spinach leaves
1 pint of Blackberries, Raspberries, and Blueberries
1 bag of Garlic Roasted Almonds (found in the product dept endcap)
1 bottle of Kens Raspberry Walnut Vingerette

This will last me a week and I make it as I go; it is also very good with grilled chicken;
Assemble the salad on your plate; I normally use 4 of each berries for each salad, and then drizzle 1/2 or less of the dressing...
This salad has saved me during the holidays; and it is soooo yummy!

Happy New Years TMB
OXO
Mel

I'm in a hurry but have tons of recipes I can share later.  Linda Farnsworth use to be very active on OH and has lots of recipes on www.bariatriceating.com. 

She now has her on blog that she post recipes too also.  Linda is a fabulous cook, check out her blog  http://eatingwelllivingthin.wordpress.com/

This is one of my favorite recipes of Linda's...(from BE)  It's one of my staples for lunch during the week!!!

.Linda's Taco Soup

2 tablespoons olive oil (if using meat sub or ground turkey)
1 pound ground beef or turkey OR 1 pkg. Morningstar Crumbles (I use shredded chicken)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Splenda
One 16-ounce can chili beans, undrained (NOT chili, just chili-seasoned beans)
One 15-ounce can kidney beans, undrained
1 cup frozen corn - optional
One 10-ounce can tomato soup, undiluted
2 cups water
Two 14-ounce cans peeled and diced tomatoes, undrained and pureed
One 4-ounce can diced green chilies
One 4-ounce can sliced olives
One 1.25-ounce envelope taco seasoning
3 teaspoons Susan Maria’s Cancun Chili Mix or chili powder 

If using hamburger: In a large saucepan brown hamburger until just no longer pink, breaking it up with a wooden spoon into small chunks. Remove from pan and drain grease, reserving 1 tablespoon. Sauté the onions and garlic with the Splenda in reserved grease, until onions are soft and golden. Return hamburger to the pan. 

If using veggie meat or turkey: In a large saucepan heat the olive oil over medium heat. Sauté the onions and garlic with the Splenda until onions are tender and golden. Add turkey or crumbles and sauté until turkey is no longer pink, breaking into small chunks.

Add to the meat/onion mixture the chili beans, kidney beans, corn, tomato soup, water, tomatoes, green chilies, olives, taco seasoning, and chili powder. Bring to a boil. Reduce heat to low and allow to simmer for 1 1/2 - 2 hours, stirring occasionally. Serve with your choice of toppings, such as tomatoes, avocados, shredded cheese, sour cream, etc. Makes 12 servings about 1 cup each.

Per serving: Calories 241; Protein 13; Fat 11 g; Carbs 18; Sodium 470 mg This information will vary depending on ingredients

BOILERMAKER TAILGATE CHILI
Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

 

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and coo****il evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

This isn't my original recipe - I got it from allrecipes.com. It is VERY good!! It makes tons so be warned. I make it and have half of it for dinner and save the other half to freeze. I omit all of the spicy things too- no spicy beans (I use another can of the regular, no hot pepper sauce, chile peppers, or cayenne.

I love chili, I will have to try this when I have a lot of people over.

Homemade Salsa - works great as low/no calorie salad dressing!

Using a blender:

5-6 ripe tomatoes
1/2 large onion (sweet if you can)
bell pepper (any variety)
jalapeno(s), de-seeded if want more mild (we use 1/2 of one for me)
Cilantro (about 1 large bunch or more if you like the flavor)
fresh garlic 3-4 cloves or minced garlic in jar (about 1 tbl spoon (to taste)
1 tsp salt (more/less to taste)
squeezed lime
tomato sauce (small can)

You get better flavor if you let it sit overnight in refrigerator and/or can pre-grill the veggies.  Even without grilling, it's darn good!  We tweak the recipie, so it's never quite the same, but the ingredients are all there.

Can also use as a dip with carrots or celery.  I love to grill chicken and throw it together over a salad!  We keep some on hand most of the time