requested recipies for Laureen
Hi everyone,
Laureen asked me to re post my recipes for my applesauce and for the un-fried re-fried beans. Here you go. Please remember I don't REALLY measure anything when I cook, so amounts are approximate
Applesauce
I make this about once a week and eat it with either cottage cheese, or with some LF Special K granola and a dollop of Cool Whip Free. This amount will last me about 5-7 days
4 lg red delicious apples
2-3 granny smith apples
2-3 other apples like Gala or Fuji----I wouldn't use Honey Crisp, they're too dear to cook!!!!
Peel, core and rough chop all the apples into a large pot. Sprinkle lightly with some salt. Add about 1/2-3/4 cup water (can start out with 1/2 and add a bit if it looks dry), and simmer, stirring every few minutes until apples start to break down and soften. I don't like them too soft, but different apples cook at a different rate, so you'll have some softer than others anyway.
When it is at the consistency you like, add about 1/4 c Splenda Brown Sugar Blend and regular Splenda to taste (I use a small hand full, or so). Then add apple pie spice, and cinnamon to taste. I like a LOT of cinnamon.
There you go!
Un-fried-re-fried beans.
This is the amount I make for four of us. You can cut the recipe in half, or it freezes easily. Separate out some when it's done and add some cooked ground sirloin for a very nice, high protein, high fiber WLS friendly dish, either by itself, or wrapped into a whole wheat tortilla.
4 cans pinto beans---2 drained, 2 not drained
1/4 c diced onion
1 tbs olive oil
1 tbs minced garlic
12 oz bottle of beer
salt, pepper, ground cumin, chili powder to taste. I like to add a bit of Chipolte chili pwder for some heat....you choose.
Heat oil in large skillet or dutch oven and sautee onion in heated oil until translucent. Add garlic and stir until fragrant. Add beans and seasoning and 1/2 bottle of beer, bring to a boil and simmer, uncovered, stirring occasionally until beans begin to break down and thicken. You can use the back of the spoon to mash the beans. If they seem a bit dry, add some more beer, otherwise it's up to you to do what you want with the rest of it.....
Remember.....the alcohol cooks out of the food, but if you wish you could substitute chicken stock.
Laureen asked me to re post my recipes for my applesauce and for the un-fried re-fried beans. Here you go. Please remember I don't REALLY measure anything when I cook, so amounts are approximate
Applesauce
I make this about once a week and eat it with either cottage cheese, or with some LF Special K granola and a dollop of Cool Whip Free. This amount will last me about 5-7 days
4 lg red delicious apples
2-3 granny smith apples
2-3 other apples like Gala or Fuji----I wouldn't use Honey Crisp, they're too dear to cook!!!!
Peel, core and rough chop all the apples into a large pot. Sprinkle lightly with some salt. Add about 1/2-3/4 cup water (can start out with 1/2 and add a bit if it looks dry), and simmer, stirring every few minutes until apples start to break down and soften. I don't like them too soft, but different apples cook at a different rate, so you'll have some softer than others anyway.
When it is at the consistency you like, add about 1/4 c Splenda Brown Sugar Blend and regular Splenda to taste (I use a small hand full, or so). Then add apple pie spice, and cinnamon to taste. I like a LOT of cinnamon.
There you go!
Un-fried-re-fried beans.
This is the amount I make for four of us. You can cut the recipe in half, or it freezes easily. Separate out some when it's done and add some cooked ground sirloin for a very nice, high protein, high fiber WLS friendly dish, either by itself, or wrapped into a whole wheat tortilla.
4 cans pinto beans---2 drained, 2 not drained
1/4 c diced onion
1 tbs olive oil
1 tbs minced garlic
12 oz bottle of beer
salt, pepper, ground cumin, chili powder to taste. I like to add a bit of Chipolte chili pwder for some heat....you choose.
Heat oil in large skillet or dutch oven and sautee onion in heated oil until translucent. Add garlic and stir until fragrant. Add beans and seasoning and 1/2 bottle of beer, bring to a boil and simmer, uncovered, stirring occasionally until beans begin to break down and thicken. You can use the back of the spoon to mash the beans. If they seem a bit dry, add some more beer, otherwise it's up to you to do what you want with the rest of it.....
Remember.....the alcohol cooks out of the food, but if you wish you could substitute chicken stock.
Susan
Thanks Susan. . .
I am missing the Sistahs. . .
I am missing the Sistahs. . .
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
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