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Lorriane_UK
Moderator
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Posted: 15 July 2011 01:20 pm |
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Mushrooms are NOT on the allowed list for veggie day BUT I and some others have always added them and it hasn't made a difference to my loss. Mushrooms are very low in calories and good for you so, personally, I don't see how a cup full in a chilli or soup would make any difference to your loss.
I wouldn't add the vegetable oil though, I use one cal spray oil and a tablespoon of water... works just as well. 
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Butterfly
Moderator
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Posted: 14 September 2011 11:58 pm |
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Oh my goodness! JUST saw there is another veggie chili right above!! I didn't even SEE that before I put mine together!! What are the odds? LOL! I just looked online for some ideas and came up with my version. Hmmmmmm....
My family (including all my kiddos---even the super picky one) love this!
Options you can serve with it (for THEM ): corn chips or nachos, shredded cheddar cheese, sour cream, jalapeno slices, crackers. My guys also love a piece of cornbread with honey butter for dessert! Yummy….ENJOY!!
End-of-the Garden VEGGIE DAY CHILI
Took me around 2 ½ hours total, but I also prepared my breakfast while making it. It’s worth it, because leftovers can be ***frozen in individual containers (or a size for a family meal) and you only have to make the mess ONE time! Will last for a LOT of veggie days…unless you have a BIG family. I used what cans of tomatoes I had, you can sub for the same amount of tomatoes, you just might have to adjust the seasonings a bit.
INGREDIENTS:
1 green bell pepper (chopped, bite-size)
2 red sweet Italian roasting peppers (or you can use any color bell peppers-chopped, bite-size)
2 regular size onions (or one sweet Vidalia-chopped, bite-size)
4 cloves minced garlic
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1 rounded cup – chopped zucchini (seeds scooped out)
1 rounded cup – chopped yellow squash (seeds scooped out)
1 rounded cup – chopped, white button mushrooms
2 cups whole mini carrots – then chop/mince them
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1 rounded cup - seeded, fresh, chopped tomatoes ( I used Romas)
4 T. chili powder
1 T. ground cumin
1 T. paprika
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2 Pomi 26.46 oz. aseptic boxes (or equivalent) diced tomatoes
1 can no-salt, diced tomatoes (14.5 oz.)
1 can Fire-Roasted, diced tomatoes (Muir Glen 14.5oz.)
1 can Diced tomatoes with Italian Herbs (Muir Glen 14.5 oz.)
1 cup low carb tomato catsup (I use reduced-sugar Heinz)
1 32 oz. organic, fat-free chicken broth (entire carton=20 calories, 1g. carb, 1g. protein)
½ tsp. cinnamon
1 T. oregano flakes
2 T. dried parsley
1 tsp. salt
½ tsp. season salt
1 ½ T. Stevia in the Raw (if you use another kind, or Splenda…may need to adjust)
12 cranks ground black pepper
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1 ½ 15 oz. cans pinto beans (drained and rinsed - I used the other half with my breakfast on veggie day)
1 15 oz. can white kidney beans (cannellini- drained and rinsed)
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1 15 oz. can black beans (drained and rinsed)
1 28 oz. can cut green beans (drained and chopped up smaller)
DIRECTIONS:
1. In a large stock pot, water sauté the peppers and onions over medium heat until the onions are soft and start to brown (To water sauté: start in a dry pot, wait for onions to caramelize. The pan will get “brown stuff” on the bottom of it, add small amounts of water so they don’t burn, allow the onions to caramelize again; continue until done…do not add too much water at a time…wait until pan is brown…water should sizzle when you add it, then stir veggies in brown stuff ) ADD - garlic to sauté when they are nearly done, sauté a minute or two longer.
2. Add chopped summer squashes, mushrooms, and carrots, cook ‘til tender.
3. Stir in fresh tomatoes, chili powder, cumin, and paprika, cook one minute.
4. Add canned tomatoes, catsup, chicken broth, and the rest of the spices, bring to a boil-stir often.
5. Ladle out or use a measuring cup and put some broth in a medium pan, add the pinto and kidney beans to this pan. Cook (stir often beans until soft and some are breaking. When done, mash well with a potato masher and stir. Stir mixture into chili. Reduce heat, simmer uncovered 30 min.-1 hour, stirring often. Chili will thicken as the tomatoes cook down.
6. Add black and green beans, heat through. Taste and add more salt if needed…or more chili powder if you like it REALLY spicy.
***Leftovers (and there will be some!) can be frozen in containers when cool. Re-stir before freezing and leave room at the top of containers for expansion.Last edited on 15 September 2011 12:02 am by Butterfly
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Lorriane_UK
Moderator
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Posted: 20 October 2011 10:39 pm |
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Chicken Deviled Eggs Recipe (Great for chicken and eggs combo)
Makes 6 Servings.
Ingredients:
6 hard-cooked eggs
1/2 cup cooked chicken, minced (measure before mincing)
1/4 cup fat free or very low fat mayonnaise
1 Tablespoon sweet pickle relish (Use Mt. Olive no sugar added)
2 Tablespoons minced sweet onion
1 Tablespoon minced parsley
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard powder
1/4 teaspoon salt (I use low sodium salt)
Dash of hot pepper sauce to taste
Paprika, for garnish
Serve with roasted red and yellow peppers with tomatoes.
Cut hard-cooked eggs lengthwise in half. Place yolks in a bowl and mash with a fork until crumbled. Add minced chicken, mayonnaise, sweet onion, sweet pickle relish, parsley, Dijon mustard, mustard powder, salt, and hot pepper sauce. Mix until evenly combined.
Fill egg whites with mounds of egg yolk mixture, mounding some over the white part as well as the yolk hole so each bite gets some of the filling. Sprinkle deviled eggs lightly with paprika. Decorate with slivers of roasted red & yellow peppers and tomatoes, along with fresh herb sprigs such as chives, baby basil leaves, dill, or parsley, if desired.
Cover and refrigerate until ready to serve. Best made a day in advance to let flavors meld.
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Lorriane_UK
Moderator
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Posted: 31 January 2012 04:11 pm |
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This is a real easy Low Fat/Sugar Free Curry Sauce and takes less than half an hour to make.
Ingredients
1 x medium sized onions
2 x cloves of garlic
100ml (3.5 fl oz) of low/fat free stock (it can be vegetable, chicken, lamb or beef stock etc) I use 1 knorr chicken stock cube at 7 calories each.
2 x tablespoon artificial sweetener
1 x 400g tin chopped tomatoes
2 x teaspoon chopped dried mint or or the equivalent of fresh mint.
2 x teaspoon ground coriander seeds
1 x teaspoon finely grated/chopped root ginger
100g (3.5 oz) fat free or very low fat natural yogurt, fromage frais or Quark
1 x tablespoon mild/hot/Tikka etc curry powder (more to taste if desired)
Recipe
1. Peel and chop the onion and garlic roughly. Put a little olive oil or Fry Lite in a pan, add the onion, garlic and root ginger to the pan and fry on a medium heat for a few
minutes until soft and browned.
2. Add the curry powder and herbs to the vegetables and mix, fry for a few more minutes to let the lovely flavours come out.
3. Then add the tinned tomatoes and the stock to the pan. Bring to simmering point and add the artificial sweetener.
4. Let the curry simmer for 10 more minutes.
5. Take off the heat and use a hand blender to blitz the curry, to your liking for a smooth lump free sauce, but its entirely up to you how you like it.
6. Bring back to the hob on a low heat, and add the yogurt, fromage frais or Quark to the curry to give it a creamy flavour/texture.
Now your curry sauce is ready, it makes quite a good amount so I normally freeze half as it freezes well.
You can leave it quite chunky if you like, but I have mine smooth and then add it to my chopped onions, mushrooms, peppers etc and my cubed meat, chicken, turkey, fish or veggies etc like you would if you'd purchased it as a jar curry from the store.. but it's a lot better than one of those curry sauces! You can use more or less of the herbs/curry powder to your liking.. the above is just a guide. Happy cooking.
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bostonchick
Distinguished Member
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Posted: 15 February 2012 12:30 pm |
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I cooked the best almost "on plan" dinner last night for valentines day and had to share. I got it from Hungry girl on food network she does tends to do low calorie and low carb meals. It was Delicious....
Chicken Amore!
PER SERVING (1/2 of recipe, one stuffed cutlet with sauce): 271 calories, 4.5g fat, 720mg sodium, 13.5g carbs, 1g fiber, 8.5g sugars, 37.5g protein -- PointsPlus® value 6*
Prep:
20 minutes
Cook:
45 minutes
Ingredients
- 1 large portabella mushroom cap, sliced
- Two 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. garlic powder
- 2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
- 1/3 cup jarred roasted red peppers, drained
and sliced
- 6 large leaves fresh basil, or more for garnish
- 1/2 cup creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
- 1/4 cup fat-free sour cream
- 1/8 tsp. Italian seasoning
Directions
Preheat oven to 350 degrees.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove from heat and set aside to cool.
Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top with red peppers and basil. Place the mushroom slices horizontally over the basil.
One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
Cover the pan with foil, and bake in the oven for 20 minutes.
Carefully remove foil and return pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
Meanwhile, to make the sauce, combine tomato soup, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.
Once the chicken is fully cooked, cover the sauce and microwave for 1 minute; stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
Garnish with additional basil leaves, if you like, and enjoy!
MAKES 2 SERVINGS
I added a half slice of reduced fat swiss cheese and also did half cream cheese and half sour cream in the sauce. It was delicious.... And perfect if you have chicken and cheese.
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Lorriane_UK
Moderator
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Posted: 7 March 2012 02:14 pm |
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Shirataki Noodles (Miracle Noodles/Zero noodles) recipes
There are lots of ways to make a stir fry using shirataki noodles.
I make a chinese style stir fry using a little light soy sauce, garlic, pinch of chinese five spice, seasoning and some pam spray to stir fry.
Chinese stiry fry
Saute some mixed peppers and onions in a little pam spray oil (fry light for those in UK) and a squirt of light soy sauce.. Then add a cup of fat free chicken stock, a couple more squirts of light soy sauce, some garlic, chinese 5 spice, seasoning and the pack of zero noodles (first I rinsed the noodles in warm water and then boiled for 4mins).. I let that all simmer for a few mins and wallah!.. chinese noodles!!
On veggie day or when you have the bowl of mixed veg option you can add beansprouts and a fresh chinese vegetable pack (prepacked from the supermarket) or when you have meat on the menu you can add chicken, pork, beef etc.
Shirataki bolognaise... (I could it bolognoodle)
Stir fry very lean minced beef or turkey mince in a pan with a large chopped onion, garlic and peppers until mince is cooked through... I don't use oil, just a tablespoon of water and a couple of squirts of worcester sauce is all you need to stir fry. Add 2 cans of chopped tomatoes, couple more squirts of worcester sauce, half a teaspoon of mixed herbs, seasoning and fresh sliced mushrooms. Bring to boil and simmer for 5 mins. Then add the shirataki noodles and simmer for another 5 minutes. The noodles will soak up the flavour of the sauce and are a good substitute for spaghetti.
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