Thursday, November 13, 2008

Sharing some recipes

Core Corn Muffins
Servings : 9
-------- ------------ --------------------------------
1 1/2 cups cornmeal, whole-grain
1 tablespoon baking powder
1 cup skim milk
1/4 cup butter buds® or molly mcbutter
1/4 teaspoon salt
1/2 cup egg beaters or 2 beaten eggs
2 tablespoons(20 pkts) Splenda -- optional for a sweet muffin, increase as you like for desired sweetness

Mix cornmeal, baking powder, salt, and Splenda together in medium bowl.
Add the wet ingredients and stir just until mixture comes together. Spray
a non stick muffin pan with non stick cooking spray and fill nine of the
muffin cups with batter. Cook in a 350° for 15 to 20 minutes, til just
browning around the edges.

Core Banana pudding

Prepared SF/FF banana pudding
Fiber One cereal
1 sliced banana

add in bowl and mix

Microwave Potato chips

You will need:

Russett Potatoes (or your favorite variety)
Paper plates
Parchment paper
Pan spray
Olive oil mister
Seasonings of choice (Salt, pepper, paprika, garlic powder, onion powder, oregano, Mrs. Dash, cayenne pepper.... etc)


Slice potatoes on a mandoline very thinly, about 1/8th inch thick. Lay a piece of parchment on the plate and spray with Pam. Spray the potatoes with oil and seasonings.
Place another piece of parchment over the top, spraying both sides with Pam. Lay down another layer of potatoes, and repeat oiling and seasoning. Finish with another sprayed piece of parchment.
Microwave for 7-9 minutes.
Microwaves vary so experiment, starting with the least amount of time and increase. Your potato thickness will also be a factor.

These will be golden and crispy!
You can keep reusing the same pieces of parchment paper over and over.

Cooking more than two layers is your own choice, but it doesn't work well in mine so try it at your own


Wendy's Chili

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onions (, 1 medium onion)
1/2 cup diced green chili peppers (, 2 chilies)
1/4 cup diced celery (, 1 stalk)
3 medium tomatoes, chopped
2-3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat. Drain off the fat. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours

Core Meatloaf

1-1/2 lb 93% or more fat-free hamburger
1 cup skim milk
3/4 cup oatmeal
1 egg
1 small onion, chopped
1 tbs. Worcestershire Sauce
1-1/2 tsp salt
spices to taste

Mix all ingredients. Spread in ungreased loaf pan (9x5x3 inches). Cook, uncovered, for approximately 1-1/2 hours.

Broccoli/Cauliflower soup
  • 1-2 heads of cauliflower or 2-3 large florets of broccoli and chop roughly.
  • Chop an onion.
  • Dissolve a low-fat veg/chicken stock cube in some boiling water (about 1/4 way up the saucepan/pot).
  • Place the veg in the stock and simmer until tender (not too long or you'll lose the flavour/goodness).
  • Blend the mix and add 1 cup of low-fat milk, some black pepper and mixed herbs and simmer.
  • This should get you 4-5 fair-size bowls (you can freeze portions if you like?). See, fairly fool-proof?
Pumpkin dessert

  • About half a cup of pumpkin mixed with
  • 2 egg whites,
  • a quarter cup skim milk, then
  • pumpkin pie spices and splenda, sometimes
  • a tiny bit of vanilla.

It needs to bake for 45-1 hour so you can make it at night and eat it for breakfast. It's got a lot of fiber and a lot of protein which are both hunger fighting gold. It's not like pumpkin pie really, the extra egg makes the texture slightly different.

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.