Recipes

[Evenstarr]

I thought I'd start a recipe thread and begin with a couple Sagar and I have enjoyed. The first is from Aimee's Adventures (www.aimeesadventures.com) – There are lots of other recipes there but I thought it would be easier for me to go ahead and post the specific recipe rather than just the link. That way, you have the recipe and any comments all in one place. The second recipe is a reduced fat modification of a family favorite. I don't have the calories, fat grams, etc. for these, just the points. I'll try to get that information and add it.

Mini Pot Pies (2.5 points each)
10 items Pillsbury Buttermilk Biscuit(s) – red tube
5 oz cooked, boneless, skinless chicken breast(s) - diced
10 3/4 oz Campbell's (U.S.) 98% Fat-Free Condensed Cream Of Chicken Soup
1/2 cup Kraft 2% Milk Reduced Fat Shredded Sharp Cheddar Cheese
8 oz canned mixed vegetables, drained (I use the small can of Veg-all)
1 tsp dried parsley
1/4 tsp black pepper (I usually just put a dash of pepper since we’re really not big pepper fans so I’m not sure if using 1/4t will be too much)

Preheat oven to 400 degrees.
Combine all ingredients except biscuits.
Separate biscuits. Flatten each biscuit in your hands until it is about 4”-4.5” in diameter and press each one into the wells and up the sides to the edge of a 12-hole muffin pan (un-greased nonstick or spray a regular pan with non-stick cooking spray before adding biscuit).
Spoon mixture evenly into each biscuit cup.
Since this only makes 10, remember to put water in the remaining 2 muffin wells – this will help them cook evenly.
Bake approx. 15 minutes or until the biscuits turn golden brown.
Let stand 2-3 minutes before serving.


All-In-One Quiche (6 servings at 6 points each)
1 1/2 cup fat-free skim milk
3/4 cup Egg Beaters
8 oz Free Fat-Free Sour Cream (small carton)
1 cup Reduced-Fat Bisquick Baking Mix
10 oz cooked, skinless chicken breast(s) – diced (non-meat notes below!)
4 oz Kraft 2% Milk Reduced Fat Shredded Sharp Cheddar Cheese
1 tsp chicken bouillon, dry (optional for flavor)
dash of salt (I actually use about 1/4t or so here but we like things a little more salty)

Preheat oven to 350 degrees
Combine all ingredients , reserving ½ ounce or so of cheese.
Pour into a 10” pie plate sprayed with non-stick cooking spray
Bake for 30 minutes
Sprinkle remaining cheese on top and bake for another 15 minutes or so

Note: This can be made with veggies instead of meat which lowers the points to 5 per serving – just leave out the chicken and add whatever vegetables you want (mushrooms, carrots, asparagus, zucchini, spinach, etc. - at least a little pre-cooked). You may need to cook the quiche a bit longer because of the added moisture from the veggies. It’s also good with other cheeses if you’re not a big cheddar fan.

What are your favorites?? :D

[Lycos]

Yummmm...

Great idea... I need to look around at home and put some up here.

[Asharad]

Miette, that last sounds really good.

To quote Jules Winfield from Pulp Fiction, "My girlfriend is a vegetarian and well, that pretty much makes me a vegetarian too."

[Asharad]

Made the quiche last night. it was excellent and easy.

[Serani]

I'm looking for some good desserts. I've tasted a LOT of sugar-free ones that just taste terrible.

Do you know of any good ones? We're not big on ice cream when its so cold out, so is there anything else that we can make, maybe?

[Caylor]

I'm looking for some good desserts. I've tasted a LOT of sugar-free ones that just taste terrible.


I love this one:

Take a store bought angel food cake and poke it full of wholes with a long tined fork. Place it upside down in a plastic container that has a tight lid.
Pour Sugar Free Jello (made the usuall way) over it. Your choice of flavor, but strawberry, cherry and orange work very well.
Put the lid on and turn it upside down. Let it set in the fridge for 30 minutes. Then flip it over and let it finish setting.

Points: 1/16 of a 10 in. tube of Angel food cake is 2 points
sugar free Jello is 0 points

You can add fresh berries to the jello before it sets. This is excellent in the summer.

:)

[leng]

If you are on the atkins diet, his recipe for home made coffee icecream is excellent.

I LOVE coffee icecream.

[Evenstarr]

Made the quiche last night. it was excellent and easy.

That's great, Ash!! I'm so glad you enjoyed it :D !

What did you end up putting in it? I'm always interested in what variations people try...

Now I'll have to dig around for some more (including desserts) and see what I can find :) .

[Asharad]

Three different types of mushrooms. Next time I will actually put a little more in, I think, in terms of mushroom volume.

[DinbinFanfoom]

Portabellos = Da Bomb

[Aananla]

My wife said the quiche was excellent. I made it Sunday morning with mushrooms instead of chicken. I don't care much for eggs, so I'll take my wife's word for it. ;)

I was thinking about using reduced fat cream cheese instead of cheddar and see how it goes. I know it is great in scrambled eggs.

[Serani]

We made the quiche yesterday with zucchini and mushrooms and it was DElicious!

Looking forward to another recipe tonight: A low-fat version of that eclair recipe.

[Serani]

Chocolate Eclair Dessert

2 small boxes sugar free vanilla pudding
3 cups fat free or 1% milk (I use 1%, I just CAN'T get down to skim)
1 8 oz container fat free cool whip
1 box low-fat graham crackers
1 small box sugar free chocolate pudding
1 1/2 c. Milk (see above)

In bowl, combine vanilla pudding and milk and mix thoroughly and leave sit for two minutes. While that is setting, line the bottom of a large baking dish with graham crackers. The recipe calls for a 9 x 13 pan, but the 8 crackers it says to line the bottom of the pan with don't fit. I use an 11x14 and it STILL doesn't fit.

Fold cool whip into vanilla pudding and pour half over graham crackers. Put another layer of graham crackers over vanilla pudding, then spread the other half of the vanilla pudding. Layer one more layer of graham crackers.

Combine chocolate pudding and milk, let sit for 2 minutes, pour over last layer of graham crackers. Cover, refigerate at LEAST 3 hours, but overnight is best, to allow the graham crackers to soften enough.

18 servings at 3 points each.

[Aananla]

Fumi Salad

1 head of green cabbage
1/2 cup green onions
1/2 cup slivered almonds
toasted sesame seeds (optional)
2 pkg. Ramen noodles (no seasoning)
dark sesami oil


Dressing

4 tbs. sugar
1 tsp. black pepper
2 tsp. salt
2 tsp. Accent seasoning
1/2 cup peanut oil
6 tbs. white vinegar

Mix dressing ingredients together or shake well. It can be prepared ahead of time & refrigerated. It will thicken when chilled.

Chop cabbage and onions. Mix together w/almonds, sesame seeds and cooked Ramen noodles. Add dressing. Add dark sesami oil to taste.

[Kiir]

Atty and I have a kitchen blog (http://www.kitchendragons.net/mt/) up where we are posting a lot of the recipes we use for making various things. Feel free to visit and read, and comment as you wish.

[Caylor]

A good summer salad:

1 spagheti squash (halved, nuked 8-10 minutes, cooled and shredded with a fork)
olive oil
salt and pepper
fresh basil (cut or chiffonade)
fresh grated parmassian cheese

don't over do the oil, you can always add some later if needed.
proportions are to your tastes.....so put some in and have a bite, add a little more and have another bite...and so on....and so on.

You will either find the perfect ratio or have eaten your dinner - LOL

[Charinida]

A good summer salad:

..., add a little more and have another bite...and so on....and so on.

You will either find the perfect ratio or have eaten your dinner - LOL

Daaaang... I like spaghetti squash... No fair! That's cruel... :yumyum:

Thanks! :) Will give that a whirl this weekend...

Q: The nuking of squash... What other prep do you do on the thing, besides the washing/halfing? Is the time a general time, or how do you know when enough time has gone (1kw oven).

[Caylor]

Q: The nuking of squash... What other prep do you do on the thing, besides the washing/halfing? Is the time a general time, or how do you know when enough time has gone (1kw oven).

I halve the squash - lengthwise, empty the seeds, place it cut side down in a microwave safe dish with 1/4 inch of water in it. I nuke it on high for about 8 minutes (for a medium/large squash - cooking both pieces at once). I take it out and see if a fork can go thru the meat on the inside. If I feel resistance, I nuke it for another minute or two. Don't forget it will continue to cook as it "rests." And yes, I have let it rest after 8 minutes check it and then return it to the microwave if it still give too much resistance. The longer it cooks the softer the strands will be so if you enjoy crunchy things it won't ruin the dish if more time was needed.

[Drax]

Chocolate Eclair Dessert

2 small boxes sugar free vanilla pudding
3 cups fat free or 1% milk (I use 1%, I just CAN'T get down to skim)
1 8 oz container fat free cool whip
1 box low-fat graham crackers
1 small box sugar free chocolate pudding
1 1/2 c. Milk (see above)
Heh, reading this thread for the first time. Serani, that's awesome! My family has referred to this as "Pudding Cake" since I was 7 (when my mom first made it). Had no clue it was a well-known recipe!

[Bregalad]

I have this cake I can produce in less then an hour if we get spontaneous visitors over for tea.

1. 4-5 eggs, depending on their size. We buy Horizons Organic Jumbo, I use 4 of those.
2. 1 cup sugar.
Eggs(both whites and yolks) and sugar into the mixer, on high speed, till sugar is dissolved and the mix is of even consistency - about 5 min.

While it mixes, break a bunch of walnuts into roughly pea-sized pieces. Time can be saved by buying walnuts already shelled and cut to that size. Mix in about same amount of golden raisins. Make total of about a cup of nut/raisin mix.

Dump about 2/3 of this mix and a cup of flour (I use Pillsbury pre-sifted) into the egg-sugar mix and thoroughly stir.

I have a very heavy cast iron deep skillet, which I think is best for this - using lighter skillets does not work as well. I line it with aluminum foil, rub the foil with a stick of unsalted butter, preheat an oven to 350. Pour the mix into the skillet, sprinkle remaining nuts/raisins on top, put in the oven. I put the oven on 'bake', so the heat comes from below, and set the skillet as close to the oven top as possible. In about 30 minutes, the cake should rise, and form a light golden crust. Poke a toothpick through it in cake center - if it comes back out dry and clean, the cake is ready.

[Lycos]

I made this recently. It was exactly what I was looking for. I substituted bread crumbs instead of oatmeal. I should've added a little more bread crumbs. But overall, it's good. The recipe feeds about 4 adults.

http://allrecipes.com/Recipe/Sausage-Meatball-Sub/Detail.aspx

[Lycos]

The kids loved these. They're sweet of course. :mrgreen:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29954,00.html

[DinbinFanfoom]

The kids loved these. They're sweet of course. :mrgreen:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29954,00.html
Erin regularly makes a variation of these with butter and cinnamon. Very nice.

[Lycos]

I made this on Saturday. It got a big thumbs up from everyone barring Ben's comment that he doesn't like black stuff on his meat, which was from grilling it because we didn't put mushrooms on their steaks.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37168,00.html

If you are not used to cooking mushrooms, I recommend the pre-cut and cleaned ones. I had to remove the gills on the portobello mushrooms that we had, and I'm not sure I did the job correctly or not, but I got rid of most of them. Also, I recommend cutting them a 1/4 of an inch rather than the 1/2 inch widths. Oh, and the frying pan should be your biggest one that you have.

Very tasty recipe. :mrgreen:

[Lycos]

I made these calzones on Sunday. The dough was rough, but not impossible since I have not worked with dough from scratch for many years. But it turned out very good, and most of the kids liked it with the spaghetti sauce for dipping because it tasted like pizza.

http://allrecipes.com/Recipe/Real-Italian-Calzones/Detail.aspx

[GravenStone]

I was wondering what the heck you were talking about last week when you said you were going to make "combat steaks". Sounds good - might have to try that.

[EricStratton]

I made these calzones on Sunday. The dough was rough, but not impossible since I have not worked with dough from scratch for many years. But it turned out very good, and most of the kids liked it with the spaghetti sauce for dipping because it tasted like pizza.

http://allrecipes.com/Recipe/Real-Italian-Calzones/Detail.aspx
I make a much simpler of this w/ pre-made pizza crust dough, lots of pepperoni, lots of cheese and some marinara sauce (or spaghetti sauce mixed w/ some sugar) for dipping.

[Lycos]

Barbeque Meatloaf, Yum!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32839,00.html

Try it if you get a chance. :D

[GravenStone]

Not exactly diet friendly, but it's cold and a good time for comfort food. I made this wonderful (at least to my taste) meatloaf.

1 lb ground bison meat (too lean to cook alone, so I was looking for something fattier to cut it with)
1 lb sausage (have made this twice now, with different flavors of some specialty sausages a local company makes - the first contained diced apple, this second time it contained bacon :yumyum: )
2 lg eggs
1 cup bread crumbs (first time I jut shredded a couple pieces of bread, but the crumbs give it a more uniform texture)
1 large onion, diced
salt and pepper to taste

Combine thoroughly, and bake at 350 F for 90 minutes. Add ketchup or BBQ sauce to top and bake an additional 15 minutes. Cooking time is possibly overkill, but it came out wonderfully.

[Draknor]

Good lord that sounds good.

Do you cook it in a pan or just on a baking sheet? According to Alton Brown the loaf is better doing the latter, but I've never tried it that way.

[GravenStone]

I used a loaf pan, the trapped fat (of which there was not too terribly much) helped make a nice crust on the bottom and sides. If it's a concern, you can always remove the loaf from the pan while still hot to get away from what's there. I found I had more free fat the first time I made it than this time and that's what I did to get rid of it.

[Asharad]

Thats a heck of a good idea Gs.

I love bison meat. We've got a Bison ranch locally that is at our farmers market every saturday so we get the occasional burger, hotdog or whatever. I never thought about making bisonloaf.

[DinbinFanfoom]

I love bison meat. We've got a Bison ranch locally that is at our farmers market every saturday so we get the occasional burger, hotdog or whatever.
Geez, that's like drinking Dom Perignon out of a hubcap.

[Asharad]

Geez, that's like drinking Dom Perignon out of a hubcap.

Jesus...Canadians...


It's not. At all.

Bison sausage is tremendous.

Also, your comparison doesn't work like you think it does because Dom Perigon tastes pretty much the same (great) whatever you drink it out of.

duh!

[DinbinFanfoom]

Also, your comparison doesn't work like you think it does because Dom Perigon tastes pretty much the same (great) whatever you drink it out of.
duh!
Really?
*fills his armpit with Dom Perignon*
*advances on Asharad*
"Lemme know how it goes..."

[Asharad]

My stupidity + Don Perigon story.

I had a bottle of this stuff for years. At one point I put it into my fridge thinking I was going to drink it but then didn't. It sat chilled, in my refrigerator for more than a year and a half.

I figured "well, I ruined that." and so one morning decided to make mimosas out of it.

Holy crap. Best mimosas ever. What a waste of an excellent bottle of champagne.

[Asharad]

Really?
*fills his armpit with Dom Perignon*
*advances on Asharad*
"Lemme know how it goes..."

I don't see how you could fill your armpit with anything. Are you somehow walking towards me while standing on one hand? You should be in cirque de soliel!

Fill your ass instead.

[EricStratton]

Jesus...Canadians...


It's not. At all.

Bison sausage is tremendous.

Also, your comparison doesn't work like you think it does because Dom Perigon tastes pretty much the same (great) whatever you drink it out of.

duh!
I thought that was his point. It may still taste great but couldn't you find a more appropriate medium in which to hold that great taste?

I don't agree but that's what I thought his point was.

Anyway, Bison is delicious.

When we make meatloaf we mold the meat into a loaf shape on a drip pan and bake it like that.

[Asharad]

I thought that was his point. It may still taste great but couldn't you find a more appropriate medium in which to hold that great taste?

I don't agree but that's what I thought his point was.

Anyway, Bison is delicious.

When we make meatloaf we mold the meat into a loaf shape on a drip pan and bake it like that.

Yeah but my argument is that when it comes to taste the medium is not as important as the message.

Dom tastes just as good in a hubcap or DB's ass as it does in a cut crystal champage flute.

Bison is good in steaks or in hamburgers or in sausage form!

[Asharad]

Just a warning:

Some of you with more delicate natures probably don't want to google "butt straw" in an attempt to find a humorous picture to go in this thread.

you've been warned.

[Aananla]

Just a warning:

Some of you with more delicate natures probably don't want to google "butt straw" in an attempt to find a humorous picture to go in this thread.

you've been warned.
I think you might be the only one who could have use a warning like that. :lowlol:

[Draknor]

I was going to run off to the butcher for some bison and prepare meatloaf this weekend, but now I think I've lost my appetite.

[Draknor]

I used a loaf pan, the trapped fat (of which there was not too terribly much) helped make a nice crust on the bottom and sides. If it's a concern, you can always remove the loaf from the pan while still hot to get away from what's there. I found I had more free fat the first time I made it than this time and that's what I did to get rid of it.

Anyway, I was thinking that any "free fat" (nice term, sounds organic:lowlol:) might be used to make a nice BBQ gravy to pour over the top. Must remember to experiment with that...

[Caylor]

This is what happens when I don't have internet for a week!

Pasta:

1 cup semolina or all purpose flour
1 egg
1 Tablespoon oil (or just under)
1 teaspoon salt
Water as needed

- put the flour on the counter, make a well and add the salt, egg, and oil
- use a fork and scramble the egg. It will slowly pull in the flour from the inside edges of the mound of flour.
- if it is shaggy and won't incorporate all of the flour, slowly add some water to it so it will combine into a nice ball of soft dough.
- stash in cling wrap in the fridge for 30 mins (will store up to two days)

When you are ready to use it. Roll it out on a lightly floured counter. Cut it into strips if you want noodles, thin strips if you want spaghetti, or shape it into ravioli's or lasagna. You may need a little flour so it won't get to sticky when you work with it.

This has been my domestic skill of the month. And I doubt I'll be buying pasta that isn't fancy shaped very often. I've been trying minor variations on the recipe and will be experimenting with whole wheat and semolina soon.

Let me know if you are coming for dinner.

[Sylvene]

Jelly Shot Test Kitchen

http://jelly-shot-test-kitchen.blogspot.com/

Admirable!

[Sylvene]

LoL... The Drunken Moogle. Games inspired drinks. http://www.thedrunkenmoogle.com/