Recent Posts

JennieTN
on 5/28/13 10:28 am - Chatham, Canada
Topic: Mexican Quinoa

Thanks to Cooking

Ingredients

  • 1 1/2 cups cooked Quinoa
  • 1 1/2 cups black beans
  • 1 cup corn, thawed
  • 1 tomato, seeded and diced
  • 1/2 red onion, slivered
  • 2 tablespoons pickled jalapeño, diced
  • 4 corn tortillas
  • 1/4 cup lime juice
  • 1/2 - 1 chipotle chilli in adobo sauce (The dish will be HOT if you use 1)
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 avocado, diced
  •  
  •  

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cooked Quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
  3. Slice corn tortillas into thin strips.
  4. Spray a baking sheet with olive oil and add tortilla strips.
  5. Spray again.
  6. Sprinkle with salt and pepper if desired.
  7. Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don't burn - I was using homemade tortillas, and they took closer to 15 minutes. I'm guessing store bought may not take as long.)
  8. Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
  9. Process until mixture is smooth.
  10. Toss with Quinoa mixture.
  11. Plate Quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.
  12. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)

 

justpete
on 5/27/13 11:49 pm
VSG on 04/02/13
Topic: RE: Spinach Ricotta Bake

just go by the weight of frozen spinach or about 3/4 cup cooked.  I buy them in bags of pre-chopped spinach shaped into nuggets so they are easily portioned out.

 

HW: 407   Final Appointment : 376   Pre-op Diet Start: 367   SW: 350 (Apr2/2013) Add me on MFP

    

        
momjan
on 5/22/13 1:20 pm - Canada
Topic: RE: Apple Crisp ...or Asian Pear Crisp - no flour

It probably was the shredded unsweetened variety;  a long time since I made it, but you can always try unsweetened first and if it's not sweet enough, sprinkle a bit of sugar on top........

JennieTN
on 5/22/13 3:59 am - Chatham, Canada
Topic: Deep Dish Bell Pepper Pizzas
 

We're taking a trip to Pizza Town but leaving conventional, carby crusts in the dust! Give these creative (and DELICIOUS) recipes a whirl...

 
 
 
Deep-Dish Bell Pepper Pizzas

1/2 of recipe (2 pepper halves): 204 calories, 5.5g fat, 575mg sodium, 25g carbs, 7g fiber, 9.5g sugars, 17g protein -- PointsPlus® value 5*

Like pizza? Of course you do. It's PIZZA. Now put it in a pepper for an amazing and unique experience! (Trust us on this one.)

Ingredients:
2 sticks light string cheese
3/4 cup canned crushed tomatoes
1 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms), thawed
2 large green bell peppers
1 cup sliced mushrooms
1/2 cup chopped red onion
2 tsp. reduced-fat Parmesan-style topping
2 tbsp. sliced black olives

Directions:
Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray.

Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)

Place crushed tomatoes in a medium bowl. Stir in 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.

In another medium bowl, mix thawed soy crumbles with remaining 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.

Slice bell peppers in half lengthwise, and remove seeds and stems. Lay pepper halves in the baking pan, cut sides up.

Bake until slightly softened, 16 - 18 minutes. Remove pan, but leave oven on.

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Cook mushrooms and onion until softened and lightly browned, 4 - 6 minutes.

Blot away moisture from pepper halves. Evenly fill with seasoned tomatoes, followed by cooked veggies and seasoned soy crumbles. Sprinkle with shredded cheese and Parm-style topping, and top with olives.

Bake until filling is hot and cheese has melted, 8 - 10 minutes. Dig in!

MAKES 2 SERVINGS

Thanks to hungry-girl.com

 
 

 

Marrojj
on 5/21/13 9:26 pm - Temple, PA
Topic: RE: Apple Crisp ...or Asian Pear Crisp - no flour

Sounds delicious! Question: the 1/3 cup coconut - is that he shredded non sweetened kind? Thanks  :)

Marrojj
on 5/21/13 9:20 pm - Temple, PA
Topic: RE: Baked Coconut Shrimp With Apricot Chili Sauce

I've been wanting to find this ever since having a high sugar version at a local restaurant! Thanks for posting :)

Marrojj
on 5/21/13 9:15 pm - Temple, PA
Topic: RE: Sugar Free Low Carb Ketchup

Thanks for posting this - for some reason our local grocery stores just won't stock reduced or sugar-free ketchup :)

TnT0524
on 5/21/13 12:59 pm
Topic: RE: Optifast recipes

It depends on your program, I wasn't permitted anything extra except up to one cup (total) of a very limited list of vegetables (as in a salad) seasoned only with red vinegar. 

I liked to add the vanilla to my coffee in the morning.  I flavored them with the sugar free davinci or torani syrups.  The strawberry ones I drank cold and i didn't care much for the chocolate shakes, but they weren't bad with the SF syrups added, like raspberry or hazelnut. 

I hated the soups.  I only used the shakes and bars.  The chocolate bars are soooo gooood! Nuke them for a few secs and they serioulsy are like a warm brownie! 

 

I was on Opti for 6 weeks, and it was tough, but you can do it.  It's the beginning of an amazing journey! 

(I'm about 20 months out, and 174 lbs down!)

 

 

Most Active
×