Recipe Swap

Ok we now have some new people here in the OH world and so I am thinking that it is time to do a Recipe Swap the idea being posting your favorite recipe or one that you know keeps you on track...I have two or three that I rely on for keeping me on track so I will post those here today...most of my recipes were donated by other WLS people or from other websites and I altered them..I hope anyone who uses them enjoys them... Jannine 357/162/157 Chicken Favorite (This is my ultimate favorite...I make so much of this I can put it in either 4 or 8 oz containers and store in the freezer and have this on stock.....) 4-6 chicken breasts ( skinless, boneless can be thawed or frozen) 8 oz. sour cream reg or FF 6 cans cream of mushroom Take 2 cans of soup and put on the bottom of the crock pot then put chicken on top of the soup and then pour the rest of the 4 cans of soup over the chicken and turn on the crock pot (the more soup you use, the more gravy you'll have) 1/2 hour before cooking is done chicken should be able to be shread with two forks after it is shread add the sour cream and let it cook for 30 mins longer. That's it! Cook on low for 6-8 hours. Serve over rice. (I use brown rice or rice pilaf) Shredded Mexican Beef (This is my second favorite...it orginally came from Stylz but I have adapted it to my families liking...I eat one or two soft taco shells with this mixture with sour cream and lettuce and salsa..or sometimes I eat it alone... 4 -6 pounds chuck roast 1 (4 ounce) can green chile peppers, chopped 1 pkg Old El Paso Hot & Spicy seasonings 1 pkg Old El Paso Reduced Taco seasonings 1/2 tsp dried oregano 1/2 tsp ground cumin 4 pkts of Sazon 3 tbl spn Red Sofrito 2 cloves garlic, minced salt to taste 2 cups of water Trim the roast of any excess fat, and season with all ingredients listed above. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat) Place roast in foil large enough to enclose the meat. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. Crockpot Chicken Tacos This is must have recipe for save timers as it can be set to cook on low overnight or during work hours. *Just a quick note - *I prefer to shred chicken 1 hour before completely cooked just to soak up taco seasoning. Also an excellent alternative to leftovers, especially turkey after Thanksgiving! Ingredients: 4-5 boneless, skinless chicken breasts (frozen or thawed) OR 7-9 boneless, skinless chicken thighs (frozen or thawed) 1 can low sodum chicken broth 1 pkg taco seasoning 1 pkg low fat flour tortillas Favorite taco toppings: FF cheese, tomatoes, lettuce, etc. Directions Place chicken in bottom of crockpot. Pour chicken broth and taco seasoning over the top. Place lid on and cook on HIGH 4-6 hours or LOW 6-8 hours. Chicken should be fork tender when done. *After cooking, take chicken out of crockpot and dispose of liquid. Shred chicken. Assemble tacos and enjoy. Note: If chicken is frozen, cooking time may need to be adjusted longer

Even my finicky kids love this one!! Diane's Thai Peanut Butter Burgers Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat, High-Protein Recipes to Enjoy in the Weeks, Months and Years after Surgery Source: Jif website Ingredients 1/2 cup Jif extra crunchy peanut butter (smooth works fine) 1 tablespoon lime juice 1/2 tablespoon soy sauce 1/2 tablespoon grated fresh ginger 1/2 tablespoon chopped cilantro 1/4 teaspoon cayenne pepper (more or less to taste) 1 pound lean ground beef or turkey 4 hamburger buns** Directions In a large bowl, whisk together the JIF Extra Crunchy Peanut Butter, lime juice, and soy sauce. Add the ginger, cilantro, and cayenne pepper, blend well. Add the ground meat and mix well. Form into 4 patties. Grill, broil or pan fry. Serve on buns with your favorite Thai hot sauce and your choice of condiments. Enjoy! NOTE** Since I follow a strict LC WOE (Low-Carb Way Of Eating), I eat it without the buns. I also use a sugar free peanut butter. For those watching your fat intake, you are able to remove a lot of the fat from peanut butter by putting paper towels in the top of the jar and storing it upside down. When they become saturated, just discard and repeat.

Hi Jannine. I love to do the crockpot chicken. Especially since there are so many varieties you can do with it. When I want something spicy, I usally use a can of cheddar cheese soup and a can of rotel tomatoes in the crockpot with about 2-3 boneless/skinless chicken (for just me an my husband so I only use a couple). I like to "shred" or pull apart the chicken about an hour before too so it gets all of the flavor. But my all time favorite - get me by recipe - is Low fat Pizza. It is not unique but it is something to make when you need something quick or for cravings or when the rest of the family is eating delivery pizza or something else not WL friendly! Low Fat Pizza: Toritillas (I use the carb control Mission brand) Low Fat/low sugar pizza sauce (I love the Ragu brand) Turkey Pepperoni (Hormel) Low Fat mozzerela Cheese Thats all I use but you can use any other pizza ingrediants like green onions..etc Broil on Hi the tortilla. I like mine extra crispy so I usually do a 90 seconds on each side and then keep turning every 20-30 seconds until it gets where I need it to be. I sometimes have to "trim" the edges if they burn because I like the middle to be really crispy. Then add the pizza sauce, pepperoni and cheese and put back in oven on broil for about 1 minute. Thats it. It is under 300 calories for one and is low fat. Also, a great recipe I found online is Mini Meatloaves. See link. I like the bar-b-que option the best (with the garlic and cheddar cheese). http://kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&wf=9&recipe_id=75574 For a couple quick "desserts" (you may see a theme with me - quick and easy!!) I take SF coolwhip and mix with peanut butter and SF choclate Syrup. But you can also use SF cocoa instead of syrup but I like the syrup better. Also, mix some ricotta cheese with some SF preserves (like strawberry). This is a good change for breakfast but is also good for a late night sweets cravings. Thanks for the recipes! Misty

Oriental Eggs 1 stalk of celery sliced very thinly 1/2 cup diced onion 2 eggs low sodium soy sauce 2 tbs butter 2 tbs milk Slice celery and onion, heat non stick skillet on medium and melt butter. Saute onions and celery till transparent(3-5 minutes). In bowl crack eggs and add milk. Lightly beat eggs till frothy with fork. Add to skillet and add dash or two of soy sauce then cook for 3-5 minutes (or until set as desired). Serves 2