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Old 12-31-2008, 02:45 PM   #1
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Star What's For Dinner Tonight (Wanna Swap Easy & Lowfat Recipes?)

I thought I would start this thread...in hopes of ideas for new recipes. I am so bad to cook the same ole' things. I would to know your EASY and lowfat ones!

Here's what we are having for dinner tonight:

Cola Chicken
4 (4oz.) boneless skinless chicken breasts
1 Cup ketchup
1 Can of your favorite diet drink (I prefer to use Diet Dr. Pepper for this recipe)
*Place chicken in nonstick skillet. Pour ketchup and cola over the chicken. Bring to boil; stirring so that ketchup and cola are combined. Cover, reduce heat to simmer around 45 mintues. Uncover and increase heat, cooking until sauce thickens. (Can be done in crock pot all day).

Sides: Lowfat cresent rolls, rice, and corn.

Dessert: Fruit Salad
1 Can crushed pineapple, undrained
1 Small box sugar free, fat free vanilla pudding mix
1 Small can mandarin oranges, drained
1 Banana, sliced
1 Cup mini marshmallows
1 Tub fat free cool whip
*Mix pudding with pineapple. Stir in remaining ingredients and chill. Be sure to add banana last.

If you happen to be on Weight Watchers, the Cola Chicken is 4 points for one 4 oz. piece and the Fruit Salad is 1 point for one cup.

Enjoy!!!

Tam

Last edited by TammyJM; 12-31-2008 at 02:47 PM.
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Old 12-31-2008, 05:37 PM   #2
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I know easy but not lowfat...

*walk to kitchen
*open drawer
*select favourite takeout menu
*walk to phone
*dial and place order
*sit back down for around 20minutes
*answer door
*serve!

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Old 12-31-2008, 05:56 PM   #3
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Quote:
Originally Posted by Gypsy & Me View Post
I know easy but not lowfat...

*walk to kitchen
*open drawer
*select favourite takeout menu
*walk to phone
*dial and place order
*sit back down for around 20minutes
*answer door
*serve!


Lol! Yes that would have to be the best receipe of all time!
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Old 12-31-2008, 06:01 PM   #4
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Quote:
Originally Posted by Gypsy & Me View Post
I know easy but not lowfat...

*walk to kitchen
*open drawer
*select favourite takeout menu
*walk to phone
*dial and place order
*sit back down for around 20minutes
*answer door
*serve!

That is the perfect New Year's Eve Recipe. Tomorrow we can think about LF! I will confess, dinner tonight was a turkey breast BLT with LF mayo and turkey bacon. Very yummy! I did this because I intend to consume a wee bit of the bubbly as the evening goes on. I need to go the store...
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Old 12-31-2008, 06:10 PM   #5
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Quote:
Originally Posted by RachelGenson View Post
Lol! Yes that would have to be the best receipe of all time!
Yep... my favourite too!

Quote:
Originally Posted by Gracie2006 View Post
That is the perfect New Year's Eve Recipe. Tomorrow we can think about LF! I will confess, dinner tonight was a turkey breast BLT with LF mayo and turkey bacon. Very yummy! I did this because I intend to consume a wee bit of the bubbly as the evening goes on. I need to go the store...
That sounds really good actually.
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Old 12-31-2008, 10:13 PM   #6
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A really good way to make several low fat/low calorie things is to make yogurt cheese. You get non-fat, plain yogurt (try to find some without pectin). I buy the large tub (32 oz, I think). You put it in cheese cloth and "hang" it in your fridge with a bowl underneath to let the whey or liquid drain out of the yogurt. If you let it drain about 24 hours, you have "cheese" the consistency of cream cheese. If you google yogurt cheese - you can find lots of recipes. One of my favorite is a jello salad.

1 box sugar free lime jello
1 small carton non fat cottage cheese
1 can crushed pineapple - drained
1 cup (or more to taste) of yogurt cheese.
Make jello and let partially set. Stir in cottage cheese, pineapple. Then use a mixer to beat in the yogurt cheese. I like to leave a few "chunks" of the yogurt cheese. This is a great salad - VERY low fat and low cal!

You can use yogurt cheese in almost any salad that calls for cream cheese. If you use sugar free or non-fat ingrediants, you can make some really tasty low fat/low cal salads/desserts!
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Old 01-01-2009, 06:14 AM   #7
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Great idea for a thread, since the diet starts tomorrow!!!! I'll get out my WW recipes and share, soon...
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Old 01-01-2009, 07:58 AM   #8
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Quote:
Originally Posted by RowdysMom View Post
A really good way to make several low fat/low calorie things is to make yogurt cheese. You get non-fat, plain yogurt (try to find some without pectin). I buy the large tub (32 oz, I think). You put it in cheese cloth and "hang" it in your fridge with a bowl underneath to let the whey or liquid drain out of the yogurt. If you let it drain about 24 hours, you have "cheese" the consistency of cream cheese. If you google yogurt cheese - you can find lots of recipes. One of my favorite is a jello salad.

1 box sugar free lime jello
1 small carton non fat cottage cheese
1 can crushed pineapple - drained
1 cup (or more to taste) of yogurt cheese.
Make jello and let partially set. Stir in cottage cheese, pineapple. Then use a mixer to beat in the yogurt cheese. I like to leave a few "chunks" of the yogurt cheese. This is a great salad - VERY low fat and low cal!

You can use yogurt cheese in almost any salad that calls for cream cheese. If you use sugar free or non-fat ingrediants, you can make some really tasty low fat/low cal salads/desserts!
Thank you...I have never heard of doing this! I am going to make this salad. My kiddos love dessert, but I like to make sure that it is healthy and your recipe sounds great!

Tammy
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Old 01-01-2009, 08:05 AM   #9
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Originally Posted by Lisa and Pic View Post
Great idea for a thread, since the diet starts tomorrow!!!! I'll get out my WW recipes and share, soon...
Oh good...I would love more ideas!
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Old 01-02-2009, 09:37 AM   #10
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Started the diet and made Taco Soup. This is a popular WW recipe, so you probably have it. If not, here it is....

Taco Soup

1 lb. ground beef, cooked and drained of grease
1 large (28 oz.) can diced tomatoes
1 (10 oz.) can Rotel tomatoes

Drain and rinse:
1 16 oz. can kidney beans
1 16 oz. can pinto beans
1 11 oz. can niblet corn

Add:
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch Dressing
1 small onion chopped

Simmer fro 15 minutes. Serve with tortilla chips, sour cream, or shredded cheese. 1 big bowl is 4 pts.

Easy and delicious!
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Old 01-02-2009, 09:47 AM   #11
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Default This is easier than it looks, and YUMMMMY. As a bonus it is low fat/high fiber

Fish Tacos

Mexican Seasoning to taste
Lime Juice
Tilapia filets
corn tortillas (softened in microwave)
bean salsa (see below)
coleslaw (see below or buy premade)

Season filets with lime juice and seasoning, broil 3 minutes each side or until fish begins to flake with a fork. Cool slightly, shred fish. Spoon fish, bean salsa and coleslaw onto tortilla. Great with rice!

Bean Salsa
1 can black beans (rinsed/drained)
1 papaya cubed (or papaya from jar, cubed)
1/2 red bell pepper cubed
1 avocado, cubed
2 T lemon juice
1 T honey
1/2 tsp salt
(2 jalepeno's seeded and minced if you like more spice)

Combine all ingredients

Slaw
1 cup lowfat sour cream
1 T apple cider vinegar
2 T orange marmalade
1/2 tsp salt
1/w tsp mexican seasoning
1 package cabbage slaw mix

Whisk together first 5 ingredients, toss over slaw mix. Cover and chill.
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Old 01-02-2009, 09:48 AM   #12
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Ooohhh. I love new recipes. I get excited when ever I can find good ones.

I think this is a Weight Watchers recipe too, but I inherited it from my sister so I'm not sure. (I do know it is 4 Points though)

Hoison-Grilled Shrimp

1 1/2 pounds large Fresh shrimp, uncooked
1 8 ounce can pineapple chunks in juice.
1 sweet red pepper, cut into 1 inch pieces.
1/4 cup plus 2 Tbsp. Hoison sauce
1 1/2 tsp. minced garlic or one small clove garlic minced

1.) Peel and devein shrimp if not already done. Drain pineapple reserving 2 Tbsp juice.

2.) Thread shrimp, pineapple, and pepper onto skewers. Combine reserved pineapple juice, hoison sauce, and garlic; stir well. Brush half of mixture over both sides of kabobs.

3.) Grill kabobs, covered over medium-hot coals (350*-400*) 8 minutes or until shrimp turn pink, turning once and brushing with the remaining hoison sauce mixture.

I usual just make it into a stir fry with rice and other veg rather then grilling them since I'm lazy, but they are really good, quick and easy grilled.

Enjoy!
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Old 01-02-2009, 10:47 AM   #13
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!!! YAY...more recipes!! I am going to print out what you all have shared!

What we had for dinner last night:

Barbeque Chicken
1 Bag of boneless skinless chicken breasts
1 (28oz.) Bottle of barbeque sauce...we use KC Masterpiece Hickory Brown Sugar. I do not use the whole bottle (about 3/4 of it).
*Put chicken in a 12x9 glass dish; pour your barbeque sauce over all of the chicken...making sure to cover each piece along with extra sauce all through the dish. Bake at 400 degrees for one hour.

I also boil rice (the drop-in bags are so easy!). Once the chicken is ready, I serve it on top of the rice and make sure to pour extra barbeque sauce (from the dish) all over the rice as well. I also serve low-fat cresent rolls with this dinner.

This always makes enough for leftovers and my husband and I typically have it for lunch the next day.

Tammy
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Old 01-04-2009, 06:23 PM   #14
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Default Did you know....

That Brown rice is by far more nutritious than white and has lots more fiber and flavor, IMO. And it does not have to take forever to make. You can boil it in lots of water, like you would pasta, and cut the cooking time in half. Then just poor into a strainer and let sit until drained.

I fix longer cooking things on my days off and make plenty so I have heat and serve meals during the work week. This way I am more likely to stay on track.
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Old 01-04-2009, 06:35 PM   #15
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Default Turene of grilled vegies

I got this one from my Provencal Light cookbook. I did all of the grilling on my George Foreman grill. It took me a couple of hours from start to finish. This would be great to do on an outdoor grill in the summer. It is really easy. I'm giving you the quantities I used which came out to about 4 servings. You need enough vegies to make 3 layers of each kind in a 2 quart casserole dish (it won't necessarily fill it up but you need it wide enough to fit the eggplant).

1 med. eggplant cut lengthwise into 1/4 -1/2 inch slices
2 small zucchini cut on the diagonal in 1/4 -1/2 inch slices
2 red bell peppers
About 1 lb. of button or portabello mushrooms

Put the peppers in a baking dish (brushed with a bit of Olive oil) and bake at 400 degrees for 45 minutes, turning frequently. Bake until they start to blacken and are very soft. Remove from oven to a cooling rack, cover tightly with a lid or foil and allow to completely cool. When cooled, remove the skins and cut the peppers into thin slices ) about 1/4 inch if you can. Reserve the juice for the dressing.

While the peppers are baking, salt the zucchini and eggplant slices and set aside for 20 minutes. Rinse well and pat dry. Slice the mushrooms into 1/4 - 1/2 inch slices.

Brush both sides of the zucchini and eggplant with olive oil and grill until done. It took mine about 6-8 minutes each side on medium-medium high.
Remove to a platter and set aside.

Toss the mushrooms with a bit of olive oil and grill them until done. Set aside in a bowl.

Mix the left over pepper juice, 2 cloves of garlic, about 1 tablespoon of balsamic vinegar, 1 tspn of dijon mustard, salt and pepper.

Lightly brush a 2 quart casserole with olive oil. Layer the vegies, starting with the eggplant first. Top each layer with a sprinkling of the dressing. End with red peppers and dressing on top. Cover and let rest at room temperature for at least an hour.

This will take some time so best to start it by noon if you want it marinated at its best for the evening meal. Cut into squares and serve at room temp. I served it with some brown rice and grilled chicken tenderloins.

Really, really good!
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