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.
Tuesday, April 19, 2011
Friday, March 25, 2011
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
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
Tuesday, March 22, 2011
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.
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.
Friday, March 18, 2011
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.
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.
Thursday, March 17, 2011
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.
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.
Thursday, February 10, 2011
Chai Spiced Oatmeal
Chai Oatmeal Recipe
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
Saturday, February 5, 2011
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
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
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