The Recipe Box
668 delicious member recipes found
Added by kala_7663 on Feb 06, 2012 02:55 AM
lasagnaIngredients
2/3 c wheat pasta, 1/2 c cottage cheese, 1/2 c pasta sauce, optional: chickpeas, beans, tomatoes,mushroom, spinich
Directions
boil pasta til done, add in optionals to cook, drain...in serving bowl add cottage cheese and heated sauce.....tastes like lasagna but its not lasagna:)
Added by kala_7663 on Feb 06, 2012 02:51 AM
Cottage Stuffed Shells (print)
cottageIngredients
1/2 c cottage cheese, 2 lg shells, spinich, 1/4-1/2 c pasta sauce
Directions
boil shells til done, add spinish and cottage cheese, and dribble sauce over top....yums:) you can also add other things too like mushrooms
Added by kala_7663 on Feb 05, 2012 05:24 PM
Franks Hot Chicken Breast (print)
franks hotIngredients
Chicken Breast, (boneless,skinless), Franks Hot Sauce and Pepper Jack Cheese:).......sides I like to add brown rice or quinoa with a serving of veggies
Directions
Bake or Boil ur chicken, if baking douc chicken with hot sauce and water in the pan while baking for about n hour then add more sauce, place cheese on top and melt in oven....if ur boiling the chicken, boil for about n hour then drain, douc with sauce and place cheese on top and melt:) voila:) ....when making sides cook regular brown rice in water with no butter or added fat....but veggies are a great add:)
Added by kala_7663 on Feb 05, 2012 05:19 PM
spiceIngredients
Whole Wheat Tortilla, fajitia seasoning, green pepper, onions
Optionals: Chickpeas,other peppers including hot banana peppers, hot sauce, tomatoes, and cheese:)
Directions
Saute ur green pepper n onions in water (no grease or butter) then when the veggies r tender stir in ur seasoning...if ur adding cheese put in on ur tortillia first so it will melt:) add ur optional fixes n voila:)
Added by BonnieFrog on Jan 21, 2012 05:21 PM
cake, cupcakesIngredients
12-oz can of diet soda
any flavor cake box mix
Directions
This is my favorite "cheat" dessert. You can use any store-bought cake mix. Do NOT use any of the oil, eggs, or water the box mix calls for. Instead, mix an entire 12-oz can of any diet soda. Then bake as directed.
My favorite combinations are milk chocolate cake mix w/ Diet Dr. Pepper, white cake mix w/ Diet Sunkist, and lemon cake mix w/ Sprite Zero.
If you want, you can mix fat free cool whip with a well paired Crystal Light flavor to use as icing.
Added by jujicam on Jan 21, 2012 02:48 PM
Julie's Stuffed Peppers (print)
peppers, ground beef, black beansIngredients
8 medium to large green bell peppers capped and seeded, finely chop caps
1 pound lean ground beef browned and crumbled
1 can diced tomatoes
1 can Rotel tomatoes
1 can Black Beans drained and rinsed
1 small onion finely chopped
1 small zucchini finely chopped
1 package prepared brown rice (such as Trader Joe's or Uncle Ben's)
4 snack size cans low sodium V8
Dash salt
Chili powder to taste
Cayenne pepper to taste
Directions
Preheat oven to 400f
1. Brown ground beef in a large pot on medium heat, do not drain.
2. Add chopped zucchini, pepper caps, and onion, cook 5 minutes.
3. Add remaining ingredients and simmer 5 minutes.
4. Place peppers upright in a glass baking dish, and spoon filling mixture into each pepper to the top, do not over fill.
5. Using 2 of the 4 cans of V8, drizzle over each pepper, allowing it to seep into the stuffing mixture as much as it will. Pour additional V8 in bottom of baking dish.
6. Bake at 400F for 30 minutes or until peppers are soft(ish). Turn off oven, quickly drizzle last can of V8 over peppers and let stand 5 minutes in the oven.
Makes 8 servings
Added by whittaka on Jan 17, 2012 07:30 PM
chicken, rollups, cutletsIngredients
2 Chicken Cutlets/Person (depending on size of cutlet)
1 full lemon, squeezed and zested
3T E.V. Olive Oil
1t - 1T oregano (depending on taste)
Salt & Black Pepper to taste
Light Bread Crumbs (optional)
Fat Free Mozzarella Cheese
Paremsan Cheese
Baby Spinach Leaves
Directions
Combine Olive Oil, Lemon Juice, Lemon Zest, Oregano, Salt and Pepper in mixing bowl.
Take each chicken cutlet and dip into mixture.
Take dipped chicken cutlet and immediately roll meat around in the bread crumbs - just a light coat on both sides!
Lay breaded cutlet on cutting board. Place a pinch of Mozza cheese and a pinch of Parmesan cheese on one side of chicken. Add a few baby spinach leaves to same side as cheese.
Roll chicken cutlet so that the spinach and cheese is contained in the middle of each cutlet.
Place each rollup in baking dish. You can either stick a toothpick through each side of the chicken to keep the rollup together, or you can place the chicken with the open end down in the baking dish - it has always worked for me to keep the open end down and use the dish to hold the rollup together.
Repeat dipping, breading, stuffing and rolling for each cutlet.
Bake at 350 for 30-45 mins. Make sure Outside of chicken is golden brown where the breading is and that juices run clear.
Enjoy with a side of broccoli, Asparagus (I have a great technique for this as well), salad or green beans!
Added by jackwindows on Jan 17, 2012 06:07 PM
Larry North's Quick Chili (print)
chili, healthy chili, larry northIngredients
- 1 lb 90% lean ground beef
- 2 med onions, chopped
- 2 green bell peppers, chopped
- 2 cans Rotel tomatoes
- 2 cans organic pinto beans
- 6 Tbs chili seasoning or 1 pkg commercial chili seasoning
- 1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano, crushed
1/2 tsp salt
1 bottle of beer
Directions
Brown the ground meat in a skillet. Rinse in a colander under hot running water for a few minutes. In a large heavy pot, put in the onions and peppers with a little bit of the juice from the tomatoes.
Cook for a few minutes. Add the drained ground beef, tomatoes, beans, seasoning ingredients and beer. Simmer for about an hour. Adjust seasonings to taste.
Serve over a bed of rice, garnish with chopped onions, grated fat-free cheddar cheese.
Added by CoonAzzGirl on Jan 16, 2012 10:26 PM
Low Cal Chicken Parmesan (print)
spaghetti, chicken, speghetti squash, mozzerella cheese, tomatoes, low calorie, lowcal, low cal, low-cal, low-calorieIngredients
2 Boneless skinless chicken breasts, split
1 Tomato, VERY ripe
2 slices Low fat Swiss Cheese
1 large speghetti squash
2 tbsp Olive oil
The following seasonings to taste:
Italian Seasoning
Garlic Powder
Fresh garlic
Parsley
Directions
Preheat over to 375. Slice Spaghetti squash in half. Place cut side down in pan and fill with water till about 1/2 inch deep. Bake at 375 for 45 minuites. Turn squash over and bake for another 15 minuites. Remove from oven. Cool just enough to handle easily. Spoon out seeds and discard. Using a fork, pull the strands away and place on the side.
In a frying pan, heat up the olive oil. Place the spaghetti squash in the heated olive oil and add 1 tsp fresh garlic and 1 tsp parsley. Toss for 3 to 5 minuites. Remove from heat and place on the side.
Season chicken breasts with Garlic powder and Italian seasoning. Grill on the George Forman grill (or dry pan fry with a non stick cooking spray) until cooked throughly. Place cooked chicken breasts on a oven safe pan. Place a slice of cheese on top of cooked chicken breasts. Slice tomatoes and place on top of cheese. Season tomatoes with italian seasoning. Place in broiler or toaster oven until cheese is melted and bubbly. Serve with a 1 cup of the spaghetti squash.
Enjoy!
I put pics of these in my Journal for viewing.
Added by lbailey31 on Jan 12, 2012 09:04 PM
Super Fast Chicken and Veggie Stir Fry (print)
high protein low calorieIngredients
Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 4
1 pound (16 ounces) pork roast or Chicken breast, fat trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil
2 cloves garlic, smashed and chopped
1 cup shredded carrots (about 2 large carrots)
1 cup cremini mushrooms, sliced
1/4 Napa (Chinese) cabbage, shredded (about 2 cups)
2 tablespoons low-sodium soy sauce
1 teaspoon whole-grain mustard
1 teaspoon sesame oil
2 tablespoons natural peanut butter
1/2 cup hot water
Directions
Place a large skillet over medium-high heat, then add the canola oil. When the oil is hot, add the chicken breast. Cook, stirring often, until the chicken is no longer pink.
Remove the chicken from the skillet and set aside.
Lower heat to medium and add the carrots, garlic, cabbage, and mushrooms. Cook for 3-4 minutes, stirring often. Meanwhile, combine the soy sauce, mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot water and whisk with a fork until smooth. Pour the sauce over the vegetables and add the cooked chicken breast back to the pan. Cook for two minutes, until sauce starts to bubble. Serve over whole-grain noodles or brown rice (calories not included.)
Serving size is 1 heaping cup.