I am looking forward to learning a new way of cooking to be in better health. Lori
I am on the lookout for better and healthier ways of cooking/eating along with my workouts which isn't always easy to find foods that are tasty as well as healthy. Look to learn Lori
Zupa Grzybowa (Mushroom Soup)
<http://nicefoodie.
<http://2.bp.
4I/s1600-h/mushroom
Ingredients :
* 2 quarts of either meat or vegetables stock
* 2/3 cup of dried mushrooms
* 5 tablespoons of potato flour
* 4 tablespoons of butter
* 6 tablespoons of sour cream
* salt
* pepper
Method :
1. Pour boiling water over the mushrooms and let them stand for a few
minutes.
2. Then boil them in the stock till tender, remove when done, chop,
and return to the stock.
3. Melt the butter in a small saucepan, stir in the flour, without
browning, moisten with a few tablespoons of hot stock, and stir into the
soup.
4. Just before serving, add the sour cream.
5. Nouilles are sometimes served with this typically Polish soup.
More Recipes
http://nicefoodie.
[Non-text portions of this message have been removed]
Zupa Grzybowa (Mushroom Soup)
<http://nicefoodie.
<http://2.bp.
4I/s1600-h/mushroom
Ingredients :
* 2 quarts of either meat or vegetables stock
* 2/3 cup of dried mushrooms
* 5 tablespoons of potato flour
* 4 tablespoons of butter
* 6 tablespoons of sour cream
* salt
* pepper
Method :
1. Pour boiling water over the mushrooms and let them stand for a few
minutes.
2. Then boil them in the stock till tender, remove when done, chop,
and return to the stock.
3. Melt the butter in a small saucepan, stir in the flour, without
browning, moisten with a few tablespoons of hot stock, and stir into the
soup.
4. Just before serving, add the sour cream.
5. Nouilles are sometimes served with this typically Polish soup.
More Recipes
http://nicefoodie.
[Non-text portions of this message have been removed]
* Exported from MasterCook *
Staceys Thai Pesto - 1 pt, 1g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup packed fresh basil leaves
1/3 cup chopped cashews
zest from 1 lime
juice of 1/2 lime
1 teaspoon peeled and grated fresh ginger
1 jalapeno chile pepper -- (to 2), seeded and finely chopped
1 teaspoon soy sauce -- (light or dark)
1/4 teaspoon dried lemongrass
3 tablespoons olive oil
Place the basil, cashews, lime zest and juice, ginger, jalapeno, soy sauce and lemongrass in the bowl of a food processor and pulse until a coarse mixture forms. With the machine running, gradually stream in the oil and blend until the pesto emulsifies.
Makes about 3/4 cup.
This recipe is an ode to the delicate blend of herbs and spices commonly found in Thai cuisine - in this case a blend of ginger, lime, and lemongrass. If you like your food hot, feel free to up the ante by adding more jalapeno.
SERVING SUGGESTIONS:
1. Toss with [shell Favorites], 1 to 2 tablespoons of oil, your favorite Asian noodles (such as wheat, egg, ramen, or rice noodles), and sauteed mushrooms and onions.
2. Add to any stir-fry.
3. As an appetizer, serve wonton cups filled with seared [cFavorites] that has been mixed with the pesto and garnish with ribbons of fresh basil. To make the wonton cups, preheat the oven to 350 degrees F. Brush the wonton wrappers with a little melted butter, press them into the depressions of mini muffin tins and bake for 6 to 8 minutes, until lightly browned and crisp. Remove from the tins and let cool on wire racks.
Description:
"1 pt"
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009"
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 52 Calories; 5g Fat (85.9% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 902505 3953 0 0 0 0 0 0
* Exported from MasterCook *
Staceys Cilantro Pesto - 2 pts, 1g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 cups packed cilantro leaves
1/4 cup pine nuts -- raw or toasted
1 large garlic clove -- chopped
1/4 cup grated Parmesan cheese
3 tablespoons fresh lime juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
Place the cilantro, nuts, garlic, cheese, lime juice, salt and pepper in the bowl of a food processor and blend until a coarse mixture forms. With the machine running, gradually stream in the oil and blend until the pesto emulsifies.
Makes about 3/4 cups (12 one-tablespoon servings).
While cilantro looks similar to Italian parsley, the taste is quite different. Some call the flavor grassy and clean, while others say it's biting and tangy. However you describe it, it makes for a distinct and vivid pesto.
SERVING SUGGESTIONS:
1. Toss with grilled or sauteed [shell Favorites].
2. Toss with pasta, 3 tablespoons olive oil, and diced fresh red pepper.
3. Stir into rice or risotto with corn kernels and queso fresco or other Mexican cheese.
4. Use as a condiment for a grilled vegetable panini.
5. Add to a stacked salad with thick slices of tomatoes, avocado, and queso fresco. Garnish with a finely chopped red onion and/or chopped cilantro.
Description:
"2 pts"
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009"
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 86 Calories; 9g Fat (89.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Staceys Artichoke Lemon Pesto - 3 pts, 5g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3 tablespoons olive oil
1/4 cup chopped onion -- yellow or white
1 garlic clove -- minced
14 ounces canned artichoke hearts -- drained and quartered (1 can)
2 tablespoons lemon juice
4 tablespoons grated Parmesan cheese
salt and freshly ground pepper to taste
Heat 1 tablespoon of the olive oil over medium-low heat. Saute the onion and garlic until softened, about 3 minutes. Add the artichokes and continue to saute for 2 to 3 more minutes. Transfer the mixture to the bowl of a food processor. Add the remaining oil, the lemon juice, and cheese. Season with salt and pepper and pulse until a coarse mixture forms. Do not overmix.
Makes about 1 1/2 cups (6 one-quarter cup servings).
This tangy pesto brings out the subtle flavor of the artichokes with a nice balance of acid from the lemons.
SERVING SUGGESTIONS:
1. Mound over any type of sauteed white [cFavorite]. Garnish with chopped fresh parsley or thyme and serve with lemon wedges.
2. Blanket crostini or fresh bread with the pesto and top with a shaving of Pecorino cheese and a sprinkle of chopped fresh parsley or thyme.
3. Put a healthy tablespoon of this pesto under the skin of [2Favorites]
Description:
"3 pts"
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009"
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 104 Calories; 8g Fat (67.1% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 228mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
I was wondering if anyone knew which recipes are the cheapest to make.
Thanks
Christy
Check out this recipe...
Recipe By: http://healthycooki
Spaghetti and Meatballs Recipe
Serves 6
Recipe Ingredients:
1 pound whole wheat spaghetti
Meatballs:
1 1/2 pounds lean ground beef (93% lean or leaner)
1/4 cup parmesan cheese
1 slice whole wheat bread, pulsed in a food processor
1/4 cup egg substitute
2 tablespoons fresh parsley, chopped
2 tablespoons ketchup
1 teaspoon dried basil
3 garlic cloves, finely chopped
1 teaspoon onion powder
Sauce:
1 (28 oz) can crushed tomatoes
1 (14 oz) can tomato sauce
1 (12 oz) can tomato paste
1 1/2 cups beef stock, low sodium
1 teaspoon honey
1/2 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3 garlic cloves, chopped
1/2 cup onion, chopped
1 teaspoon vanilla extract (yes vanilla...it may sound weird but it tastes great)
Pinch of red pepper flakes
Directions:
1. Preheat oven to 425 degrees. In a large pot boil salted water and cook spaghetti for 8 minutes then drain and set aside.
2. In a skillet sprayed with cooking spray cook the chopped onion and 3 garlic cloves over medium heat for 3-4 minutes or until slightly soft. Then add the tomato paste and cook for another 1 minute. Then add all the remaining sauce ingredients as well as salt and pepper. Stir well and then allow to simmer, covered for 30 minutes.
3. Place the slice of bread, parmesan, and parsley in the food processor and pulse into breadcrumbs.
4. In a large bowl combine all the meatball ingredients and mix well. Season with salt and pepper as well. Form into 1 1/2 inch meatballs and place on a baking sheet sprayed with cooking spray. Cook the meatballs for 10-12 minutes and then remove from the oven and place meatballs in the sauce and allow to simmer another 15 minutes.
5. Serve the spaghetti with the tomato sauce and meatballs.
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Just came from Hungry Girl today.. I haven't tried it but it sounds great.
* Exported from MasterCook II *
HG's Awesome Apple Pie-lets
Recipe By: http://www.hungry-
Serving Size: 6 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 tablespoon Splenda No Calorie Sweetener (granulated)
1 tablespoon granulated sugar
2 teaspoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3 cups apples -- peeled and chopped (preferably Fuji)
6 large square egg roll wrappers -- (found in the refrigerated section
of the supermarket with the other Asian items)
18 sprays I Can't Believe It's Not Butter! Spray -- (in other words,
have a bottle handy!)
Preheat oven to 350 degrees.
In a medium unheated pot, combine Splenda, sugar, cornstarch, cinnamon,
vanilla extract, and salt with 1/2 cup cold water. Mix until the
ingredients dissolve. Add apples and stir. Bring to medium-high heat on
the stove and, stirring frequently, cook for 7 - 10 minutes, until
apples are softened.
Remove the pot from heat and very lightly mash the apples in the pot
with a potato masher or a spatula. (You don't want applesauce. It should
remain chunky.) Return to low heat on the stove, and cook for 1 - 2
additional minutes, stirring often, until the mixture is thick and
gooey. Remove from heat and set aside. This is your pie filling.
Prepare a large baking sheet by lining it with foil and/or spraying it
with nonstick spray. Set aside.
Lay two egg roll wrappers flat on a dry surface. Set out a small dish of
water. Dip your finger into the water, and run it along all of the
wrapper edges. (Repeat as needed while preparing your pockets, as it
will help seal them.) Starting 1/2 inch from the bottom, place about 1/3
cup pie filling along the bottom half of each wrapper, leaving a
1/2-inch border on the sides. Fold the top half of each wrapper over the
filling, so that the top edge meets the bottom and the filling is
encased with a border on three sides. Dab each border with water, and
fold each inward about 1/4 inch to lightly seal. Press firmly along the
borders with the prongs of a fork to seal completely. Carefully transfer
to the baking sheet. Spray the top of each pocket with 3 sprays of
butter. Repeat this process twice with remaining wrappers and filling,
leaving you with 6 pie-lets.
Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow
to cool for 5 minutes before digging in!
- - - - - - - - - - - - - - - - - - -
Serving Size: 1 pie-let
Calories: 103
Fat: 0.5g
Sodium: 156mg
Carbs: 23g
Fiber: 1.25g
Sugars: 8g
Protein: 2g
*/POINTS®/* value 2*
This is an absolutely amazing recipe!!! If you love pumpkin pie then you have to check out this delicious alternative.
Pumpkin Pie Pudding Recipe
Serves 8
Recipe Ingredients:
1 15oz can 100% pure pumpkin
3 (1 oz) packages instant sugar free cheesecake pudding mix
1/2 tablespoon pumpkin pie spice
2 cups skim milk
1/2 cup low fat graham crackers, crushed
sugar free cool whip or whipped cream
Directions:
1. In a large bowl combine the pudding mix, pumpkin pie spice, and the milk and mix well. Then add the pumpkin and stir until all ingredients are mixed well.
2. Place in the refrigerator covered in plastic wrap for 5 minutes so pudding can set. Then crush 1/2 cup of graham crackers and set aside.
3. Serve the pumkin pie pudding with 1 tablespoon of crushed graham crackers on top of each serving as well as 1 tablespoon of whipped cream
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Weight Watchers Cantaloupe Salad
1 Cup reduced-fat whipped topping
3 Tablespoons frozen orange juice concentrate, thawed, undiluted
1 Medium cantaloupe
Lettuce leaves, as needed
1 Cup seedless green grapes, halved
Combine the whipped topping and orange juice, mixing well.
Cut the cantaloupe into 6 sections, removing the seeds and peel. Place the cantaloupe on lettuce leaves; spoon grapes over and around each section.
Drizzle with the whipped topping mixture and serve.
This recipe yields
6 servings.
Serving size: 1 slice.
Exchanges Per Serving: 1 Fruit, 1/2 Fat.
Makes 6 servings
Weight Watcher Points - 2 Points
Nutrition Facts: Calories 92; Calories from Fat 16; Total Fat 2g; Saturated Fat 1g; Cholesterol 0mg; Sodium 12mg; Carbohydrate 18g; Dietary Fiber 1g; Sugars 15g; Protein 1g
source is unknown
God Bless, Marla
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