Layered Party Pea Salad

Healthy Layered Party Pea Salad

Ingredients:
2 1/2 cups finely shredded lettuce
1/4 cup finely chopped onion
1 1/2 cup frozen peas, thawed
1/4 cup purchased real bacon bits
1/2 cup fat-free mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Splenda granular sugar substitute
6 tablespoons shredded reduced-fat cheddar cheese
6 tablespoons shredded reduced-fat mozzarella cheese

Directions:
Evenly arrange lettuce in an 8-by-8-inch glass dish. Layer onion, peas, and bacon bits evenly over lettuce.

In a medium bowl, combine mayonnaise, sour cream, and SPLENDA. Carefully spread dressing mixture over top. Evenly sprinkle shredded Cheddar and mozzarella cheese over dressing mixture. Cover and refrigerate for at least 2 hours or overnight.

Each serving equals: HE: 1/2 Protein. 1/2 Vegetable. 1/213read . 1/4 Slider 17 Optional Calories 108 Calories 4 gm Fat 8 gm Protein 10 gm Carbohydrate 464 mg Sodium 115 mg Calcium 2 gm Fiber DIABETiC EXCHANGES: 1 starch 1/2 meat 1/2 Vegetable

Indonesian Meatball Recipe

Indonesian Meatball recipe some of you have asked for. It is taken out of "More from the Gluten Free Gourmet" by Bette Hagman. I will first give you the recipe as written in the cookbook and then tell you how I modified it a little for what I like!! Here it goes:

Meatballs

* 2/3 pound lean ground beef
*1/3 pound lean ground pork
1/3 cup GF bread crumbs or GF cereal, crushed
1 1/2 teaspoons curry powder
1 tablespoon peanut butter
Salt and pepper to taste
1/2 teaspoon ginger (I use ginger powder for this part)
2 tablespoons GF soy sauce
1/4 teaspoon garlic salt
1 egg
**1 tablespoon dry milk powder
1 teaspoon prepared mustard powder
1 tablespoon sesame or peanut oil, for frying

Preheat oven to 350 degrees.

In a large bowl, mix together all ingredients except for the oil. Form into 3/4 inch balls. (I use a meatball scooper and it tends to make about 15-18 meatballs.) Heat oil in a heavy skillet and brown the balls, leaving room to move them around to keep them round. Cook only until the balls are browned and crusty. Remove the meatballs into a baking dish and fry the next batch.

When all the balls are done browning, bake for 45 minutes, covered with the Pinapple Sauce, if desired. (I tend to brush the sauce on each meatball generously and save the rest for serving. When I bake the meatballs with all of the sauce it tastes too sweet to me...but try it!! You may like it that way!!)

* I use 1 pound of ground turkey just because that's what I like. I use a little bit less bread crumbs because there's not that much fat in the turkey meat.
** I keep the dry milk out just because I can't find a dairy free substitute. The meatballs still taste fabulous without the dry milk!!

Pineapple Sauce

1 cup pineapple juice
2 tablespoons cornstarch
2 tablespoons lime juice
1/3 cup brown sugar
1 teaspoon grated fresh gingerroot
1/4 cup sake, dry white wine, or 7 UP (I use 7 UP)

Put the pineapple juice in a small saucepan. In a bowl, blend together the cornstarch, lime juice, brown sugar, and ginger. Add to the pinapple juice. Cook until clear and slightly thickened. (Mine never seems clear but you can tell a change in color). Remove from heat and add wine or 7 UP. Either pour over meatballs before baking or save to serve with the meatballs.

FRESH PINEAPPLE UPSIDE-DOWN CAKE

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Preheat your oven to 350 and cut a parchment paper liner for the bottom of a 9" round cake pan. Spray the pan and parchment paper with a light coating of cooking spray. The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch).

5 tablespoons of melted butter
2/3 cup brown sugar (packed)
3 cups fresh pineapple cut into 1" cubes (see note)
maraschino cherries cut in half
1 & 1/2 cups all purpose flour
1 & 1 /2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter (room temperature)
2/3 cup white sugar
2 eggs
3/4 cup pineapple juice (or milk)
1 teaspoon vanilla
1 teaspoon butter extract
1/2 cup pecans chopped medium-small

Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan. Set aside.

Cut pineapple into 1" chunks and blot them dry between several thicknesses of paper towel (press on them a little to extract excess juice).

For the batter, cream the butter and sugar until it is really fluffy. Under-beating the butter at this stage will give you a poor quality cake. When it is nice and fluffy, add the eggs (one at a time) and extracts and beat until its fluffy again.

Sift the flour, baking powder and cinnamon into a bowl. Add the flour mixture to the butter mixture in three parts, alternately with the pineapple juice (or milk) starting and ending with the flour. Set aside.

Assembly: Nestle the pineapple, pecans and cherry pieces down into the brown sugar mixture in the cake pan (arrange in pretty fashion because this will show). Pour the cake batter over the top and very gently spread it out.

Bake in 350 oven for 45 to 55 minutes or until a toothpick tests clean (my oven took exactly 45 minutes). Remove from oven and sit pan on a cooling rack for 15 minutes. After 15 minutes, run a thin bladed knife around the edge of the cake and invert onto a serving plate. Serve cake warm or at room temperature.

NOTE: I cut the pineapple into very small pieces (almost a dice) and arrange the cherries randomly over the cake. If you use this diced pineapple style, it only takes two cups of diced fruit instead of three.

Tina's No Bake Cookies

My aunt used to make these when I was a kid. I've been looking for the recipe forever!!! Thank you to my friend Tina for posting it.

No Bake Cookies
2 1/2 Cups sugar
1/2 Cups milk
5 Tablespoons Cocoa
5 Tablespoons butter

Bring to boil and boil 1 minute, remove from heat and add:
1 teaspoon vanilla
1 Cup peanut butter
dash of salt
3 1/2 Cups of oatmeal
Drop by spoonfuls onto waxed paper, let set up

Bacon Blue Cheese Potato Salad

Ingredients

• 2 1/2 lbs red potatoes, cut into eighths
• 5 slices bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 green onions, chopped
• 3 ounces blue cheese, crumbled ( about 3/4 cup)

Directions

1. Boil potatoes until tender.
2. Cook bacon until crisp, and cut into one inch pieces.
3. In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
4. Fold in green onions, cheese, potatoes and bacon.
5. Can be served immediately or refrigerate until ready to serve.

Nutrition Facts

Serving Size: 1 (189 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 311.8

Calories from Fat 142

45%

Amount Per Serving

% Daily Value

Total Fat 15.8g

24%

Saturated Fat 5.7g

28%

Cholesterol 25.2mg

8%

Sugars 4.3 g

Sodium 630.0mg

26%

Total Carbohydrate 36.2g

12%

Dietary Fiber 3.5g

14%

Sugars 4.3 g

17%

Protein 7.9g

15%

Sour Cream Potato Salad

• 2 1/2 pounds red potatoes, cubed
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 bunch green onions, chopped
• 1 cup shredded Cheddar cheese
• 1 tablespoon real bacon bits

Directions

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Nutritional Information

Amount Per Serving Calories: 397 | Total Fat: 30.7g | Cholesterol: 49mg

Apple Oatmeal Parfait

via Cathe Friedrich

one half apple, a few raspberries & blueberries,
5 almonds and 5 walnuts
6 oz of non-fat plain yogurt.
6 oz of skim milk
...Chop it in a blender until the apple is chopped.
Pour over oatmeal and add honey if desired

Katey's Tomato Viniagrette

Tomato vinegarette... for one... or to share.. super super easy

really low cal & delish, eat the whole thing if you want ...no guilt

dice up 1-2 nice dark red tomato or a container of cherry/grape tomatos

crush em up a bit so you have a bowl full of juicy goodness

add a few tsp- as much as you like.. of the vinegar of your choosing... I like lots in mine & usually use like a 1/4 cup w 2 tomatos... and i like lots of different kinds of vinegar so I swap it around a lot... flavored rice vinegar rocks & lots of variations never boring

add some cracked pepper & whatever other spices you enjoy in this... very customizable...

throw it over a bowl of leafy greens, toss in some shredded carrot, fruit if that's your thing... whatever u like in a salad... this tomato vinegarette is too good.

SPINACH AND ONION SAUTE

SPINACH AND ONION SAUTE

Yield: 4 servings
Source: The Complete Diabetes Prevention Plan


INGREDIENTS

- 2 tablespoons reduced-fat margarine or light butter
- 1 medium yellow onion, very thinly sliced
- 1/4 teaspoon dried thyme
- 10 ounce package prewashed baby spinach (about 10 cups)

DIRECTIONS

Place the margarine or butter in a large, deep, nonstick
skillet. Add the onion and thyme and place over medium heat.
Cover and cook for several minutes, until the onions are soft.

Add the spinach, and toss gently over medium-high heat for
a couple of minutes, just until the spinach is wilted. Serve hot.

Nutritional Information Per Serving (2/3 cup per serving):
Calories: 48, Carbohydrate: 5 g, Cholesterol: 0 mg,
Fat: 2.8 g, Fat: 0.8 g, Fiber: 2.3 g,
Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Passover Menu

I don't have the recipes for these dishes but the menu sounds delicious so I will be looking for some recipes:

3 glasses of wine
1 bowl of rich Matzoh ball soup with 1 matzoh ball
1 piece of Quiche
4 caramelized carrots
1 large scoop of sweet potato and date casserole
4 (or 6?) pieces of butter-soft, slow roasted beef brisket
Desert:
4 slices of pineapple drizzled in brandy
1 piece of raspberry torte with a dollop of whipped cream
1 5-inch wide macaroon cookie dipped in dark chocolate

So, with all of that, I'm guessing around 500-600 calories, right? That's my best guess.

Oh, and let's not forget that her mom sent me home with: more soup with more matzoh balls, 1 large scoop of casserole, 8 more carrots, another big piece of quiche, 4 more pieces of brisket, more pineapple, more torte, and of course, 3 more macaroons. I think the bag weighed about 5 pounds. That can't be more that another 700 calories... I'm sure that's pretty close.

Orange Fiber Muffins

Yoplait - Light - Orange Creme Yogurt, 3 containers
1 egg - slightly beaten
Vegetable Oil 1/4 cup
All Purpose Flour, 1.25 cups
Dark Brown Sugar 1/2 cup
Fiber One - Original Bran Cereal - 1 cup
Salt 1/2 tsp
Baking Soda 1.25 tsp

Directions:
Preheat oven to 400 degrees F.
Crush cereal.
Mix all wet ingredients in a bowl.
Add all dry ingredients to wet ingredients and mix well.
Separate mix into 12 space muffin tin.
Bake for 17 minutes.

Per Muffin:
Calories 157
Fat 5
Protein 3
Fiber 3
Chol 16
Sodium 144

Wendy Townley's Three CheeseMac & Cheese

Since I began taking cooking seriously last year, I have continuously hunted for the perfect recipe for macaroni and cheese. As a kid I transitioned from the Kraft boxed variety to frozen Stouffer’s dinners. Each style of macaroni and cheese was tastier than the last, and left me wanting more. When I discovered hearty and creamy macaroni and cheese side dishes and entrees on restaurant menus, I was left speechless. Who knew so many fantastic extras and embellishments could make one of my favorite comfort foods even more perfect (and worth every penny).

On a recent Friday night, I stumbled upon a delicious, easy, and affordable macaroni and cheese recipe that is a little bit comfort, a little bit gourmet. Feel free to switch up the cheese flavors with those in your fridge (or those on sale). On my next attempt, I plan to swap out the havarti for a little smoked gouda.

Three Cheese Macaroni and Cheese

8 ounce package small pasta shells (or your favorite pasta shape)
Salt and black pepper to taste
A pinch of garlic salt
3 tablespoons of butter
2 cans condensed cream of cheddar cheese soup
1/3 cup shredded havarti cheese
1/4 cup grated parmesan cheese
1 cup shredded white cheddar cheese
1/2 cup shredded white cheddar cheese (for topping)

Boil the pasta in slightly salted water and drain. Return the pasta to a mixing bowl or casserole dish. Season with salt, pepper, and garlic salt. Add the butter until melted. Add the cheddar cheese soup, using anywhere between 1 and 1/2 cans, or two whole cans. Add the havarti cheese, parmesan cheese, and white cheddar cheese. Mix well.

Bake for 20 minutes in a 350-degree oven. Top the dish with the 1/2 cup shredded white cheddar cheese, and bake for an addition 5 to 7 minutes. Allow dish to cool slightly, and serve to a hungry crowd. Or just yourself; no one will judge you. Promise.

Puffy Apple Pancakes

These are so good!

1 T butter (I use extra virgin olive oil - you won't taste it)
1/2 cup sugar + 2T (I use an equivalent amt of agave)
3 med granny smith apples, peeled and cut into 8 slices
3 lg eggs (I use 1 egg and an equivalent amount of egg white)
3/4 cups skim milk (I use almond milk)
3/4 cup all purpose flour (I use gluten free flour)
1/8 t salt

Preheat oven to 425 degrees. In large skillet, heat butter, 1/2 c sugar, and 1/4 c water to boil. Add apple wedges and cook about 15 minutes. I add about 1 teaspoon of cinnamon to apples. Blend eggs, milk, flour, salt, and 2T sugar in separate bowl. When apples are golden, transfer to pie dish. Pour flour mixture over apples. Bake for 15 minutes. No butter or syrup necessary. Tastes like apple pie!

serves 8
I use 1% milk so it comes out to about 134 calories per slice.

Teriyaki Baked Salmon

Teriyaki Baked Salmon:

1/4 cup Teriyaki sauce
3/4 cup of Paula Deen's Peach Dressing
1 teaspoon garlic, minced
2 teaspoons onion, minced
4 packs of Stevia
1 teaspoon ginger
2 tablespoons ketchup
2 teaspoons lemon juice
1 pound salmon filet


Marinate salmon fillets for a minimum on one hour. Leave marinade in baking dish and cover with aluminum foil. Bake at 375 degrees fahrenheit for 15 minutes or until it flakes apart with a fork.

Chai Spiced Oatmeal

Chai Oatmeal Recipe

Serves: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Nutrition Score per serving:

232 calories, 12 g fat (16% of calories), 2 g saturated fat, 40 g carbs, 12 g protein, 4 g fiber, 251 mg calcium, 2 mg iron, 361 mg sodium

Ingredients

• 1 ¹/₂ cup lowfat or nonfat milk
• ¹/₄ t salt
• ¹/₄ t cinnamon
• ¹/₄ t ground coriander
• ¹/₄ t powdered cardamom
• ¹/₄ t turmeric
• A pinch of saffron (optional)
• A drop of vanilla (optional)
• 2 t light honey
• ³/₄ cup rolled oats
• 2 T oat bran

Directions

Pour the milk into a medium-sized saucepan. Add all the dry seasonings (salt through saffron, if using), and whisk to blend. Place the pan over medium heat.

Just before the seasoned milk comes to a boil, lower the heat, and let it simmer for about 5 minutes. Stir in the vanilla (if using) and honey, and whisk until the honey dissolves. Sprinkle in the oats and oat bran, and stir once or twice. Cover the pan, and leave it over low heat for about 8 minutes, stirring occasionally.

When the oatmeal has thickened to your liking, remove from heat. Serve the oatmeal with any of the following toppings, or a combination: raisins, pistachio nuts, chopped almonds, and yogurt.

http://www.shape.com/healthy-eating/meals-and-menus/breakfast/eggs-etc/healthy-breakfast-ideas-chai-oatmeal-recipe

Banana French toast

Found this recipe on thatsfit.com. Tried it out this morning for breakfast and was NOT disappointed. As a matter of fact, this easily replaces my standard french toast recipe, and lets me feel good about eating it, rather than guilty, so YAY!

Ingredients

3 egg whites
1/4 cup skim milk
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 tsp. Splenda
1 ripe banana
8 slices whole wheat bread
reduced calorie maple syrup (optional) <---I use Walden Farms. It's the one product of theirs that I don't find repulsive

Directions

1. In a shallow bowl, using a wire whisk, beat the egg whites, milk, vanilla, cinnamon and Splenda.
2. Mash the banana with a fork and add to egg mixture. Mix well to combine.
3. Preheat the oven to 200 degrees.
4. Lightly spray a nonstick skillet with cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat, and drain excess back into the dish.
5. Place the bread slices in the skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side.
6. Transfer cooked slices to plate; keep warm in the oven. Repeat with the remaining bread slices.
7. Divide French toast among serving plates and top with maple syrup, if desired.

Serves 4

Nutrition Content, Per Serving:

126 calories, 28g carbohydrate, 10g fiber, 12g protein, 2g fat, 0g sat. fat, 349mg sodium

Crockpot Chicken Enchiladas 4 hours

Ingredients:
3 cups chopped cooked chicken
2 cups (8 oz.) shredded Monterey Jack cheese with peppers
1 (4.5 oz.) can chopped green chiles
1/2 cup sour cream (I use plain yogurt)
1/3 cup chopped fresh cilantro (I omit)
1 (8-inch) flour tortillas
1 (8 oz.) container sour cream (I use plain yogurt instead)
1 (8 oz.) bottle green taco sauce
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
Toppings: (optional) chopped tomato, chopped avocado, slicked green onions, sliced ripe olives, chopped fresh cilantro
(ignore the pictures of the cream soups...those were for another recipe. I got confused)
(I shredded my chicken using my salad chopper, since I used chunks of chicken from a whole chicken I had cooked. I think I liked it this way. Made it very easy for everyone to eat)
Step One: Stir together first 5 ingredients. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange, seam sides down, in a lightly greased 6 quart slow cooker, stacking tortillas, if needed. I did have to stack the tortillas, and I actually got ten enchiladas out of this recipe rather than 8. I spread some of the sour cream mixture between each layer and that seemed to work well.

Step Two: Stir together sour cream and taco sauce; spoon over enchiladas. Cover and cook on LOW 4.5 hours. Remove lid, and sprinkle enchiladas with 1 cup cheese.

Step Three: Cover and cook on LOW 15 more minutes or until cheese melts. Serve with desired toppings. Makes 8 enchiladas.

Side note: Slightly bummed, because I did not take pictures of the final product and realized it just now as I was going through my pics. These pictures really do not do this recipe justice because it truly was so delicious, and the pictures just look kind of plain. Trust me when I say that if you like Mexican food, you will love these enchiladas.

This recipe comes from page 143 in the Southern Living Slow Cooker Cookbook.

DJ's Salisbury Steak with Marsala Mushroom Gravy

My wife made up this recipe to help me on this diet. It tastes great! There is almost no fat from the hamburger meat and you cam always wipe it out of the pan if you so get some. The wonderful brown gravy has no fat and this dish fills the house with a mouthwatering smell. A family favorite! 245 calories per serving. 1 lb 95 / 5 percent (or better) hamburger (51 cal per oz) 1 egg (70 cal) 1/4 tsp Garlic powder 1/2 tsp Onion Powder salt pepper 1/2 lb fresh, sliced mushrooms (44) Campbell's Brown Gravy (25 per 1/4 cup serving) 2 Tbsp sweet Marsala wine (30 cals. Note: do not use cooking wine, its full of salt.) Mix the first 6 ingredients in a bowl, form into 4 patties and brown on both sides in a skillet. They cook in about 5 minutes per side. Mix the gravy and wine in a bowl. Add the mushrooms, to the meat patties in the skillet then pour the gravy over all. Simmer for about 10 minutes and serve it up! This stuff is good enough for company and weighs in at about 245 calories per serving, depending on the gravy. SOURCE: http://www.myfitnesspal.com/topics/show/163567-dj-s-salisbury-steak-with-marsala-mushroom-gravy?page=1#posts-2181470

Cajun Nachos

I got this recipe from my friend Sterling. Sterling added cajun spices, sauce and sausage. I will use Al Fresco organic chicken spicy sausage when I make it.

1 boneless, skinless chicken breast
cajun seasoning
2-3 T chopped jalapenos
1 c colby cheese (sharp cheddar or monterey jack would be even better)
diced fresh tomatoes
sour cream
good tortilla chips, cantina style

Cook chicken according to preference (grill, bake, etc). Let the chicken cool before dicing into bite-sized pieces. Top chips with cheese, chicken and jalapenos, microwave or broil until cheese melts. Add tomatoes, sour cream and/or any additional toppings. Yummy!

Makeover Hash and Eggs Recipe

• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1 large onion, chopped
• 1 tablespoon canola oil
• 6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
• 1/4 cup water
• 3 packages (2 ounces each) thinly sliced deli corned beef, (nitrate free) coarsely chopped
• 1/4 teaspoon pepper
• 4 eggs

Directions

• In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
• Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash. Yield: 4 servings.

Nutrition Facts: 1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.

Makeover Hash and Eggs published in Healthy Cooking February/March 2010, p20