Daily Post--1/19/08

I get most of my recipes from the OH boards, so I'm sure everyone has seen this one. I love it though and make it 2 or 3 times a week (sometimes for breakfast, sometimes for lunch). Cottage Cheese Pancakes 1/2 cup cottage cheese 1 egg 2 T whole wheat flour Mix it up in a mini food processor. I add cinnomon, 1 pk of splenda and vanilla too. Cook in a PAM sprayed non-stick skillet and serve with sugar free syrup or jam. I can only eat 1 pancake, and this makes 2, so I put the extra one in the fridge and have it the next day warmed up in the microwave. My bookclub is meeting at my house on Wednesday and I'm going to try another recipe I got here, although I haven't made them yet. Applesauce Cookies 3 cups quick cook oats 1 cup flour 1 cup unsweetened apple sauce 1 cup splenda 1/2 tsp cinnamon (I used 1 tsp) 2/3 cup raisins Preheat oven to 300 degrees (if cooks fast, heat to 250). Mix all dry ingredients. Stir in applesauce and rasisins. This mixture is very stiff. Form into small balls and place on parchment paper lined cookie sheet. Mash to slightly flatten with the back of a fork. Place in oven and cook 10 - 12 minutes (I cook mine 10 -11 minutes). Remove from oven and place on cooling rack right away. Makes aprrox. 50 cookies, 44 calories per cookie. These soft and gooey inside.

Taco Soup 2 lbs ground meat (browned) 1 lg onion chopped 2 Pkgs of dry ranch style dressing 1 package of dry taco seasoning 3 cans of ranch style beans( jalapino if you want spice) 2 cans corn 1 can hominy 1 can chopped green chikies( small can) 2 cans of seasoned tomatos( I use mild Rotel) 3 or 4 cups water Brown the meat then dump the rest, mix in and simmer, uncovered, for 20 or 30 min. Thi is yummy. Carla

This is a recipe that I used from doing the 5 day pouch test and it sure was good even my son liked them. They are very high in protein and low in calories. There are some other great recipes on the site at http://www.5daypouchtest.com/recipes/recipes.html Buffalo Chicken Strips A homemade low fat dip accompanies these Buffalo-braised chicken strips. Delicious and more healthy than buffalo chicken strips served in many restaurants. Remember to go easy on the dip to get the most of your solid protein. INGREDIENTS Strips 1/2 pound boneless skinless breast fillets, cut into strips 1 teaspoon vegetable oil 1/4 teaspoon salt 2 teaspoons butter 1 tablespoon hot pepper sauce Dip 2/3 cup plain non-fat yogurt 2 tablespoons low-fat mayonnaise 2 ounces crumbled blue cheese 3 tablespoons finely chopped green onions 1/4 teaspoon ground black pepper DIRECTIONS To make dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate. To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken. Serve hot chicken with refrigerated dip mix. Serves 4. Per serving: 115 calories, 12 grams protein, 6 grams fat and 4 grams Parmesan Tuna Patties Ingredients: 1 (6 3/4-oz) can albacore tuna 1 tablespoon mayonnaise 1 large egg 2 tablespoons Parmesan cheese 2 tablespoons ground flaxmeal 1 dash garlic powder 1 dash onion powder 1 dash salt Directions: Drain tuna. Blend all ingredients in a medium size bowl and form into patties. Fry in oil (I use olive oil, but you may use cooking spray****il brown on edges. Turn. Fry until done. Contributor's Note: These are VERY GOOD and creamy! Takes away the "fishy" flavor of the tuna. Fry up extras to refrigerate for snacks or quick lunches later. Editor's Note: Flaxmeal, made of ground flaxseed, is rich in omega-3 fatty acids which appear to help lower the risk of heart disease. Flaxseed adds a mild nutty flavor to foods and should be included regularly in a healthy diet. Weight loss surgery patients should use ground flaxmeal rather than flaxseed for digestibility reasons. Recipe serves four. Per serving: 284 calories, 32 grams protein, 15 grams fat (3 saturated) and 4 grams carbohydrate. Thanks, Michelle

those tuna patties sound great! I'll def be tring those

I don't have any of my own recipes. I have made alot of things from Eggface's website such as the baked ricotta and tortilla pizzas. I've made Paula Dean's peanut butter cookies made with splenda...... 1 cup reduced fat peanut butter, 1 cup splenda, 1 teaspoon of vanilla, roll into balls and flattened with fork (making criss cross pattern) and bake at 375 for 10-12 minutes. I can't wait to see everyone's recipes though. Maybe I'll get some great ideas for dinners this weekend!!

I found this in fitness magazine online. Shrimp Egg Drop Saute 1 cup sliced mushrooms in 1 tablespoon canola oil. Add 3 1/2 cups low-sodium chicken broth, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 teaspoon each sugar and grated ginger; simmer 2 minutes. Add 12 ounces peeled raw shrimp and 1/4 cup each peas and shredded carrots. Mix 1 tablespoon each cornstarch and cold water; add to pot. Beat in 1 egg; simmer till cooked. 208 calories, 22g protein, 13g carbohydrate, 7g fat (1g saturated), 2g fiber.

My surgeons program has a support group every week and I got the following recipes from them (they have given me many more, so if anyone needs a few ideas I have about 50 different recipes right now!). Pumpkin Ricotta Mousse -1 cup lowfat Ricotta Cheese -1 cup pumpkin puree (I can only find Libby's brand now that Thanksgiving's over) -2 Tbsp sugar free white chocolate instant pudding mix (I have also tried the cheesecake and vanilla flavors with great success) -2 Tbsp Splenda -1/2 tsp Chinese Five Spice -1 tsp ground cinnamon -1 1/3 cup sugar free or fat free whipped topping, thawed In a food processor or blender (using a blender does not work well, if you don't have a processor you can hand mix this recipe...it's not at smooth but still tastes great) blend ricotta and pumpkin till smooth. Add pudding mix, Splenda, Chinese five spice, cinnamon, and 1/3 cup whipped topping. Process till well blended and smooth. Remove from processor, pour into medium bowl and fold in the final cup of whipped topping. Refrigerate until ready to serve. If served in a parfait glass the nutritional information is as follows: Calories 50.7 Protein 3.5 Carbs 5.8 Fat 1.5 I always sprinkle more chinese five spice on the finished product and then lay down a thin layer of more kool whip and then sprinkle more cinnamon on the top of that. I don't know what that does to the nutritional value but it tastes so good. Spider Apple Cider -4 quarts water -3 containers apple drink flavoring (such as the great value brand from walmart) -3 cinnamon sticks -4 allspice berries -2 orange slices -1 red delicious apple sliced into thin wedges In a large pot, add water and stir in drink flavoring. Add cinnamon sticks, allspice berries, and orange slices. Heat on medium till cider is bubbly. Remove cinnamon, allspice, and orange slices. Put sliced apple wedges into mugs and pour cider on top, serve. Keep cider on low or transfer to carafe for warm keeping. Calories 0 (not including apple wedge) Ha this is so funny, I get done typing up the recipes and look at the bottom of the paper and whaddya know!? I see the OH symbol! Hehehe. Well good recipes are worth repeating...

being single and unable to eat much I don't cook much. Some of these recipes sound so good, I just may have to break out the pots and pans and dust them off....

My Jerky Call the butcher and have him/her pick out a very lean sirloin roast and slice it into jerky strips. In a bowl mix together 1/4 cup of soy sauce, 1/4 cup of terriyaki sauce, a spash of liquid smoke, 1/4 teaspoon of cayenne pepper, tablespoon of brown sugar and 2 tbspns of worsteshire sauce. Stir it up well then nuke it for 30 seconds. Soak beef strips for 5 minutes then layer on the dehydrater. About 8hrs later eat....chew VERY well though.

Wags, Do you think this would work for tofu too? I'm in California... no butchers in sight in these parts... lol!!!