Wow, I feel bad! I have been crazy busy this last 7 or 8 months! Work is, well, work. I love teaching and it is what I want to do for the rest of my "work" life. I've been teaching only world history this year and if you are a teacher, you know how great it is to be able to focus your planning time this way!
My Mom passed away at the end of July and started another crazy ride in my life. Between working towards settling the estate and refurbing the house I grew up in so that my family could move into it, the last 3 or 4 months have been a struggle. Just when you think you've got something fixed and finished, something else pops up to drive you insane! Don't even ASK about the hot water heater! LOL
I wanted to pop in and say hi and let you all know I'm not dead! And, I'm going to repost an old favorite recipe as it's what's for dinner tonight! The recipe is Frank's Buffalo Chicken Dip and I hope you all like it!
This one is actually a repost of a repost... I am making it tonight, so when I thought about it, I thought I'd reshare it for anyone who may have missed it! This is an awesome bake and take dish for covered dish stuff--especially with WLS postops! Tasty and full of protein! I double the recipe, but I only use about 2/3 cup of the buffalo wing sauce as no one here really likes too much spice! I've made it with the canned chicken AND with freshly cooked chicken breast that I shredded myself. Either way, it is delicious, nutritious, and a hit with any group--family or potluck!
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained
DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips:
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, December 30, 2011
Monday, February 21, 2011
Cha Cha Cha Cha CHANGES!!
Now, for the changes I made to my tortellini soup recipe tonight....
Instead of ground beef, I used turkey meatballs cut into four pieces.
I added a can of black beans (drained).
I used stewed tomatoes instead of just plain diced tomatoes.
And, as I'm back in LaBelle, I added a dash of Everglades Seasoning!
It is done and it is AWESOME! Pic on my Facebook page!
Instead of ground beef, I used turkey meatballs cut into four pieces.
I added a can of black beans (drained).
I used stewed tomatoes instead of just plain diced tomatoes.
And, as I'm back in LaBelle, I added a dash of Everglades Seasoning!
It is done and it is AWESOME! Pic on my Facebook page!
Saturday, September 4, 2010
The Perfect Boiled Egg...
A fellow postop shared the following egg boiling info on the Graduate-Low-Carb-Lifestyle group over at Yahoo. I'm no Martha Stewart either, but this is how I have boiled eggs for years and it DOES work and works well. There are so many people who say that they can't boil eggs that I thought I'd post this for the masses!
http://www.goodegg.com/boiledegg.html
Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not `boiled') will be more difficult to peel.
http://www.marthastewart.com/article/boil-a-perfect-egg
Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand 90 seconds to 2 minutes for soft-boiled eggs, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Once the hard-boiled egg is cooked, transfer it to a bowl of ice water (this will prevent discoloration and facilitate peeling); let stand 2 minutes, then crack by gently pressing egg against a hard surface. Peel under cold, running water.
Read more at Marthastewart.com
http://www.goodegg.com/boiledegg.html
Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not `boiled') will be more difficult to peel.
http://www.marthastewart.com/article/boil-a-perfect-egg
Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand 90 seconds to 2 minutes for soft-boiled eggs, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Once the hard-boiled egg is cooked, transfer it to a bowl of ice water (this will prevent discoloration and facilitate peeling); let stand 2 minutes, then crack by gently pressing egg against a hard surface. Peel under cold, running water.
Read more at Marthastewart.com
Friday, July 23, 2010
Recipe: Frank's Buffalo Chicken Dip (sort of a casserole...)
This one is actually a repost... I am making it tonight, so when I thought about it, I thought I'd reshare it for anyone who may have missed it! This is an awesome bake and take dish for covered dish stuff--especially with WLS postops! Tasty and full of protein! I double the recipe, but I only use about 2/3 cup of the buffalo wing sauce as no one here really likes too much spice! I've made it with the canned chicken AND with freshly cooked chicken breast that I shredded myself. Either way, it is delicious, nutritious, and a hit with any group--family or potluck!
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained
DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips:
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained
DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips:
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Saturday, June 19, 2010
10 ways to include healthy carbohydrates in your diet
Not sure where this came from as a friend passed it on to me... The list is pretty simple and some are no-brainers for a postop WLS lifestyle... See what you think! How many of these are you doing already? How many could you try now that you have them in mind? 1. Choose corn instead of flour tortillas. 2. Use whole wheat pasta instead of refined white pasta. 3. Opt for whole-grain breads instead of refined white breads. 4. Choose brown rice instead of white rice. 5. Eat slow-cooked oatmeal or steel oats in place of processed or "instant" cereals. 6. Snack on whole, fibrous fruits instead of artificial sweets and candies. 7. Opt for yams instead of white potatoes. 8. Choose whole wheat snack crackers over butter crackers. 9. Try making your own pizza with whole wheat pizza dough. 10. When eating baked goods, opt for muffins or pastries containing whole grains, nuts and berries instead of processed and refined white flours and sugars. I have a wonderful whole wheat pizza crust recipe here on this blog... I only use the Barilla Plus pasta these days. There's a little Mexican grocer at the end of my street that makes fresh corn tortillas EVERY day and you get about 15 tortillas in a foil wrapping for $1! When I want tortillas, this is what I use--even for my burrito bake recipe. I don't eat many potatoes--of any type or color. Just don't crave them anymore. Crackers--my fave these days is the multi-grain Club cracker. But, I don't eat them without cheese! I haven't had a slice of white bread since July 2006. My favorite these days is Arnold's Health Nut bread
but we usually use their Multi-Grain Sandwich Thins. Those are awesome and nice and thin so not too filling and leaves room for lots of meat and cheese. I never eat oatmeal. I love fruit as a snack, and I make my own sweet goods with Splenda and healthier flours. If I have to make it, I won't eat it as often!
Sunday, May 30, 2010
From HungryGirl.com a new take on the KFC Double Down chicken sandwich
And yet another internet find!
Link: http://www.hungry-girl.com/askhg/askhgdetails.php?isid=2058
Link: http://www.hungry-girl.com/askhg/askhgdetails.php?isid=2058
 The freakish Double Down at KFC has 540 calories, with more than HALF of those calories coming from fat. There are 32 grams of fat in that thing! Aside from the fried chicken patties (a.k.a. the "bread"), there's cheese, creamy sauce, AND bacon! As for the Grilled Double Down? Oddly, that one isn't much better, with 460 calories and 23 grams of fat. If you really want to kick a craving, here's how to faux-fry your way to Double Down town...Start with two 3-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness. Grind up 1/2 cup original Fiber One cereal in a blender or food processor, and season to taste with some chicken grill seasoning. Dip your cutlets in fat-free egg substitute, and then coat 'em in the seasoned cereal crumbs. Cook over medium-high heat in a skillet sprayed with nonstick spray until done (about 4 minutes per side). Meanwhile, mix up some fat-free mayo with a little ketchup, Dijon mustard, and a dash of cayenne pepper; that's your sauce. Cook up a slice of extra-lean turkey bacon (or thinly sliced center-cut bacon), and break it in half. Now spread a little sauce on top of those faux-fried chicken cutlets, and top one with a half-slice of reduced-fat Jack cheese. Put the bacon over that, followed by the other half-slice of cheese. Put the other cutlet on top with the sauced-side down. Heat the whole thing in the skillet, pressing down with a spatula, until the cheese melts. Mmmmm! Your swap will have around 340 calories, 8g fat, and 14g fiber. For a "grilled" version, just skip the cereal and egg, and season your chicken directly with the grill mix -- that'll have about 270 calories and 7g fat. Not bad!!! |
Awesome looking reduced sugar oreo cheesecake recipe!
Just found this on the web and HAD to share!!
Link: http://eatingwelllivingthin.wordpress.com/2009/08/28/what-have-we-here/
Link: http://eatingwelllivingthin.wordpress.com/2009/08/28/what-have-we-here/
What have we here?
August 28, 2009 by Linda
OREO CHEESECAKE
That’s right, kids! The good stuff is still available to us!
Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!
(I have to say my daughter made the one that got photographed…so gorgeous!)
~~~~
Vegetable cooking spray
2 pkgs sugar free Oreos or Murray’s sugar free chocolate sandwich cookies, divided
1/4 cup butter, melted
Four 8-ounces pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granular
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs
Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn’t seep out and burn in the oven and place on a baking sheet. Set aside.
Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray’s) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.
In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.
Per Serving: 230 Cal; 6 g Protein; 17 g Tot Fat; 14 g Carb; 0 g Fiber; 0 g Sugar; 219 mg Sodium
Sunday, February 7, 2010
Recipe: Whole Wheat Sourdough Bread for the Bread Machine
We don't eat a lot of bread around here, but when we DO eat bread, we ONLY eat whole wheat. For a long time now, I've kept a sourdough starter going just so I can have the occasional fresh-baked loaf of whole wheat sourdough bread with an evening meal. My whole family loves it and it makes great sandwiches when there are leftovers... Here's how I make it using my bread machine. Got a loaf going now for Mandy's birthday dinner....she's 18 today!
Whole Wheat Sourdough Bread for the Bread Machine
Ingredients
1 1/4 cups sourdough starter
3/4 cups warm water
2 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 3/4 teaspoons salt
3 tablespoons sugar
2 teaspoons vital wheat gluten
1 3/4 teaspoons dry yeast (or 1 packet fast-rise yeast)
Directions
Put in bread machine pan in the order recommended by manufacturer. This is generally the wet ingredients first, then the dry ingredients with the yeast being the very last thing you add and that being put into a dished area in the top of the other dry ingredients.
Select basic bread cycle OR whole wheat cycle if your machine has this option.
If there is a crust selection option, go with the lighter or medium crust.
Whole Wheat Sourdough Bread for the Bread Machine
Ingredients
1 1/4 cups sourdough starter
3/4 cups warm water
2 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 3/4 teaspoons salt
3 tablespoons sugar
2 teaspoons vital wheat gluten
1 3/4 teaspoons dry yeast (or 1 packet fast-rise yeast)
Directions
Put in bread machine pan in the order recommended by manufacturer. This is generally the wet ingredients first, then the dry ingredients with the yeast being the very last thing you add and that being put into a dished area in the top of the other dry ingredients.
Select basic bread cycle OR whole wheat cycle if your machine has this option.
If there is a crust selection option, go with the lighter or medium crust.
Friday, September 11, 2009
Recipe: Spinach Artichoke Dip
This one looks SIMPLE and sounds yummy!
Recipe: Spinach Artichoke Dip
Ingredients
1 box frozen spinach, thawed, rinsed and drained
1 package cream cheese
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup mayo
1/4 cup shredded parmesan cheese
1/4 tsp garlic salt
season with salt and pepper to taste
Directions
Mix cream cheese, mayo, parmesan and garlic salt until creamy. Blend well with spinach and artichoke hearts. Serve with tortilla chips, pita strips or bagel crisps (OR DIPPING ITEM OF YOUR CHOICE--whatever is on your program!). Refrigerate any leftovers promptly.
Recipe: Spinach Artichoke Dip
Ingredients
1 box frozen spinach, thawed, rinsed and drained
1 package cream cheese
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup mayo
1/4 cup shredded parmesan cheese
1/4 tsp garlic salt
season with salt and pepper to taste
Directions
Mix cream cheese, mayo, parmesan and garlic salt until creamy. Blend well with spinach and artichoke hearts. Serve with tortilla chips, pita strips or bagel crisps (OR DIPPING ITEM OF YOUR CHOICE--whatever is on your program!). Refrigerate any leftovers promptly.
Monday, March 2, 2009
Recipe: Lea's Whole Wheat Pizza Crust
I make all our pizza here at home since my surgery... We just didn't DO pizza for a very, very long time. The crust made me yak and it was bad for us all... Now, I make it here and I can control how thick the crust is and what goes into it and on top of it! I make this crust and make my crust VERY thin--think Pizza Hut's thin and crispy crust... I put pizza sauce, all kinds of meats, veggies and cheeses on top. My whole family loves it! I was printing it for a cookbook we're doing here locally for our 4-H clubs and I thought I'd pass it on!!
Lea
Lea's Whole Wheat Pizza Crust
Contributor: Lea Burnside
Club: Frametown Trailblazers
INGREDIENTS:
1 1/3 cups water
2 teaspoons sugar
1 1/2 teaspoons fast-acting yeast
2 tablespoons olive oil
1 1/2 cups bread flour or all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 - 1 teaspoon Italian seasoning
dash pepper and other seasoning you like to taste
2 tablespoons cornmeal
DIRECTIONS:
Add water (warm, not cold), yeast and sugar to mixer. Mix well.
Put dough hook on mixer.
Add all other ingredients BUT cornmeal and mix well.
Let dough hook knead mix till all is thoroughly mixed and no longer sticking to bowl. If too wet, add a bit more whole wheat flour till bowl is clean. If too dry (excess flour), drizzle in a bit more warm water till bowl is clean. Allow to knead a bit longer (10 minutes or so).
Spray a large bowl with non-stick cooking spray. Place pizza dough into bowl and roll around to coat with spray.
Cover with a clean dish towel or paper towels and place in a warm place. Allow to rise till doubled in size.
Punch down dough and allow to rest (5 minutes or so). While resting, spray pizza pan with non-stick spray and sprinkle cornmeal on pan.
In hands, stretch dough till it is spread to over half the size of your pizza pan. Then, place on pan and continue to spread it with your hands till it covers pan to edges. This amount of dough will cover a large round pan of at least 14" OR a 10" x 15" cookie sheet.
Top with pizza sauce and your choice of toppings and bake at 400 degrees till done.
Lea
Lea's Whole Wheat Pizza Crust
Contributor: Lea Burnside
Club: Frametown Trailblazers
INGREDIENTS:
1 1/3 cups water
2 teaspoons sugar
1 1/2 teaspoons fast-acting yeast
2 tablespoons olive oil
1 1/2 cups bread flour or all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 - 1 teaspoon Italian seasoning
dash pepper and other seasoning you like to taste
2 tablespoons cornmeal
DIRECTIONS:
Add water (warm, not cold), yeast and sugar to mixer. Mix well.
Put dough hook on mixer.
Add all other ingredients BUT cornmeal and mix well.
Let dough hook knead mix till all is thoroughly mixed and no longer sticking to bowl. If too wet, add a bit more whole wheat flour till bowl is clean. If too dry (excess flour), drizzle in a bit more warm water till bowl is clean. Allow to knead a bit longer (10 minutes or so).
Spray a large bowl with non-stick cooking spray. Place pizza dough into bowl and roll around to coat with spray.
Cover with a clean dish towel or paper towels and place in a warm place. Allow to rise till doubled in size.
Punch down dough and allow to rest (5 minutes or so). While resting, spray pizza pan with non-stick spray and sprinkle cornmeal on pan.
In hands, stretch dough till it is spread to over half the size of your pizza pan. Then, place on pan and continue to spread it with your hands till it covers pan to edges. This amount of dough will cover a large round pan of at least 14" OR a 10" x 15" cookie sheet.
Top with pizza sauce and your choice of toppings and bake at 400 degrees till done.
Saturday, January 24, 2009
Recipe: Lea's Apple Crisp
This is one of those let's-indulge-a-craving sort of recipes... It is a comfort food around our house. Thankfully it at least has some redeeming qualities... I mean, apples are fruit, right?? LOL
LEA'S APPLE CRISP
Put apple slices in bottom of an 8 x 8 baking dish that has been sprayed with non-stick spray. Sprinkle Splenda and spices over apples. Pour melted butter over them and sort of toss all with a spoon to coat the apple slices.
Prepare topping (see below) an sprinkle over top of apples. Bake at 350 till golden brown (30 to 40 minutes usually).
Topping:
1 cup oats (rolled is better, any will work)
1/2 cup brown sugar
1/2 cup granulated Splenda
1 cup self rising flour
1/2 cup melted butter or margarine
NOTE--In topping, you can use other flour! If you have a preferred replacement, go with that. I've used almond flour with some baking soda, baking powder, and salt mixed in...
As I said in the beginning, we only do this once in a while. I canned several quarts of apple slices last summer, so I can drain a jar of apples and dump them into the baking pan and go from there... Easy, peasy! LOL It feels like cheating now (not having to peel, core, etc), but it sure didn't when I was getting all those bushels of apples ready to can!
LEA'S APPLE CRISP
| 6-8 | tart apples, peeled, cored, and sliced (such as Granny Smith) |
| 2-3 | tablespoons butter or margarine |
| 1/4 | cup granulated Splenda |
| 1 1 | teaspoon cinnamon teaspoon ground nutmeg OR 2 teaspoons apple pie spice |
Put apple slices in bottom of an 8 x 8 baking dish that has been sprayed with non-stick spray. Sprinkle Splenda and spices over apples. Pour melted butter over them and sort of toss all with a spoon to coat the apple slices.
Prepare topping (see below) an sprinkle over top of apples. Bake at 350 till golden brown (30 to 40 minutes usually).
Topping:
1 cup oats (rolled is better, any will work)
1/2 cup brown sugar
1/2 cup granulated Splenda
1 cup self rising flour
1/2 cup melted butter or margarine
NOTE--In topping, you can use other flour! If you have a preferred replacement, go with that. I've used almond flour with some baking soda, baking powder, and salt mixed in...
As I said in the beginning, we only do this once in a while. I canned several quarts of apple slices last summer, so I can drain a jar of apples and dump them into the baking pan and go from there... Easy, peasy! LOL It feels like cheating now (not having to peel, core, etc), but it sure didn't when I was getting all those bushels of apples ready to can!
Sunday, January 18, 2009
Recipe: Butter Pecan Cookies with Protein
This recipe is a revision of my oatmeal/choco chip/pecan cookies with protein. (click that to see that recipe!) Both recipes are a revised version of Quaker's Vanishing Oatmeal Cookies recipe that is found on the inside of the lid of a tub of Quaker oats! These butter pecan cookies are yummo and NO one can tell they are not a sugary cookie! Granted, they are not sugar free, but they are lower sugar and totally yummy!
Butter Pecan Cookies with Protein
1 1/2 cups (3 sticks) margarine (I use light Blue Bonnet)
3/4 cup brown sugar (not Splenda brown sugar, just brown sugar--I've already changed it!)
1 1/2 cups granulated Splenda
3 eggs OR 3/4 cup egg substitute
2 tsp vanilla
1 1/2 cups all purpose flour
1/2 cup almond flour
2 scoops Unjury unflavored protein powder
2 tsp baking soda
2 tsp cinnamon
3/4 to 1 tsp salt
4 cups oats
11 oz bag butterscotch baking chips OR 1 cup butterscotch chips and 1 cup chocolate chips
6 oz bag chopped pecans (about 1 1/2 cups)
Blend the margarine, brown sugar and the Splenda. Then add the eggs and vanilla and mix again. In a separate bowl, combine the flours, protein powder, baking soda, cinnamon and salt. Mix those really well and then add to the wet mixture. Mix well. Then stir in the baking chips and nuts. Once those are well distributed, add the oats but add like 3 cups and then add more till you get a nice thick mix that isn't terribly wet. It usually takes 4 cups, but I've used as little as 3 1/2.
These bake at 350 for 10 to 12 minutes. Store in cookie jar, tin, or just a rubbermaid or tupperware bowl with lid. This recipe makes about 40-48 large cookies (2 1/2 to 3" in diameter). Each cookie is about 150 calories, 18 carbs (2 fiber) and about 4 grams of protein when computed using pecans as the nuts.
NOTE: If you choose to make these cookies withOUT the protein powder, you must add in 1/2 cup of flour (of your choice) to make this recipe work! If you don't have the almond flour, you can use another flour (spelt, whole wheat, etc) or use another scoop of protein powder and 1/4 cup more all purpose flour.
Butter Pecan Cookies with Protein
1 1/2 cups (3 sticks) margarine (I use light Blue Bonnet)
3/4 cup brown sugar (not Splenda brown sugar, just brown sugar--I've already changed it!)
1 1/2 cups granulated Splenda
3 eggs OR 3/4 cup egg substitute
2 tsp vanilla
1 1/2 cups all purpose flour
1/2 cup almond flour
2 scoops Unjury unflavored protein powder
2 tsp baking soda
2 tsp cinnamon
3/4 to 1 tsp salt
4 cups oats
11 oz bag butterscotch baking chips OR 1 cup butterscotch chips and 1 cup chocolate chips
6 oz bag chopped pecans (about 1 1/2 cups)
Blend the margarine, brown sugar and the Splenda. Then add the eggs and vanilla and mix again. In a separate bowl, combine the flours, protein powder, baking soda, cinnamon and salt. Mix those really well and then add to the wet mixture. Mix well. Then stir in the baking chips and nuts. Once those are well distributed, add the oats but add like 3 cups and then add more till you get a nice thick mix that isn't terribly wet. It usually takes 4 cups, but I've used as little as 3 1/2.
These bake at 350 for 10 to 12 minutes. Store in cookie jar, tin, or just a rubbermaid or tupperware bowl with lid. This recipe makes about 40-48 large cookies (2 1/2 to 3" in diameter). Each cookie is about 150 calories, 18 carbs (2 fiber) and about 4 grams of protein when computed using pecans as the nuts.
NOTE: If you choose to make these cookies withOUT the protein powder, you must add in 1/2 cup of flour (of your choice) to make this recipe work! If you don't have the almond flour, you can use another flour (spelt, whole wheat, etc) or use another scoop of protein powder and 1/4 cup more all purpose flour.
Sunday, December 21, 2008
Recipe: FRANK'S® REDHOT® BUFFALO CHICKEN DIP
A member of our local support group brought this dip to our holiday party. It was yummy! And, it is flavorful while still being good for us! A dip with lots of protein--always a winner! This could be eaten with a spoon if you were in the pureed stage... She used chicken breast she cooked herself and then shredded instead of the canned chicken. I am doing the same thing today! I boiled the chicken breasts the other night (boneless, skinless) while preparing dinner. After they cooled, I put them in a ziploc baggie and put it in the fridge. When I make this dip today, I'll just shred that chicken and use it! The chicken breast was on sale for $1.99 a pound, so I got a pound of chicken for $2 instead of one can for a bit more, while needing two cans! I also think that I'll add some shredded cheese on top before baking...
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained
DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips:
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained
DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Tips:
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Tuesday, November 25, 2008
Win Free Stuff!! Give us your favorite WLS friendly recipe!
I'm still gathering those recipes!! Any recipe you've got that is a good suggestion for a WLS postop is welcome!
Desserts, main dishes, side dishes...YOU NAME IT!!
Anyone who shares a recipe (You can post a comment and list it there! OR, email it to me at wlsrecipes@yahoo.com) will be entered in a drawing for a box of goodies--protein samples, a protein shaker cup, product samples of other items, etc. And, when it is ready, you get a free copy of the cookbook too! It will be worth your time!! SO, share away folks!! Remember, it does not have to be suited to a very early postop person's eating ability! We're looking for things that are good food choices for someone who is postop at most any stage of the game...
Desserts, main dishes, side dishes...YOU NAME IT!!
Anyone who shares a recipe (You can post a comment and list it there! OR, email it to me at wlsrecipes@yahoo.com) will be entered in a drawing for a box of goodies--protein samples, a protein shaker cup, product samples of other items, etc. And, when it is ready, you get a free copy of the cookbook too! It will be worth your time!! SO, share away folks!! Remember, it does not have to be suited to a very early postop person's eating ability! We're looking for things that are good food choices for someone who is postop at most any stage of the game...
Wednesday, November 19, 2008
WLS Cookbook
I'm in the process of compiling a cookbook for my county's 4-H
program... It got me to thinking that I'd like to do a WLS cookbook.
But, I need recipes!! I've been saving recipes for over 2 years now,
but it is just the tip of the iceberg! I need more! This cookbook
would be made available to anyone who'd like to purchase it--locally or
otherwise. And, I'd LOVE to include lots of recipes from our local and not-so-local
postops! Each recipe can list the contributor, so you'd get credit for
submitting it too!
I need ALL SORTS of recipes!
protein rich stuff
entrees
side dishes
desserts
shakes/drinks/
program... It got me to thinking that I'd like to do a WLS cookbook.
But, I need recipes!! I've been saving recipes for over 2 years now,
but it is just the tip of the iceberg! I need more! This cookbook
would be made available to anyone who'd like to purchase it--locally or
otherwise. And, I'd LOVE to include lots of recipes from our local and not-so-local
postops! Each recipe can list the contributor, so you'd get credit for
submitting it too!
I need ALL SORTS of recipes!
protein rich stuff
entrees
side dishes
desserts
shakes/drinks/
dips
snacks
YOU NAME IT!!
Simple or not so simple...suitable for early postops OR those farther
out--any and all recipes are welcome! Low carb...high protein...good
source of fiber...if you eat it, we want that recipe!!
Please consider sending them in! Send them to me at
wlsrecipes@yahoo.
put your name in the drawing I have going on right now for a box of
protein and snack goodies! (view info on current giveaway) I'm also going to put
together a basket full of other goodies--handcrafte
products, and more. This basket will not be drawn for till the project
is complete, so ANYONE who sends a recipe will get an entry in that
drawing. One drawing entry per recipe--however many you'd like to
send! Then, when the cookbook is ready, we'll draw a few names to win a
free copy!!
What to send:
Recipe Name
Ingredients
Directions
Nutrition Facts (if you have them!)
Any notes about things you change or alternate, etc...
I will be working on this for a while yet. Send something now and then,
as you come across others, pass them on too!!
Thanks for your help and participation!
Lea
Monday, November 17, 2008
Share your best holiday recipe and WIN!!
Giveaway time again!! I am looking for any and all weight loss surgery friendly recipes that are suitable for the holiday dinners we're all contemplating cooking and/or eating right about now... Desserts, main dishes, side dishes...YOU NAME IT!!
Anyone who shares a recipe (just post a comment and list it there!) will be entered in a drawing for a box of goodies--protein samples, a protein shaker cup, product samples of other items, etc. It will be worth your time!! SO, share away folks!! Remember, it does not have to be suited to a very early postop person's eating ability! We're looking for things that are good food choices for someone who is postop at most any stage of the game...
Anyone who shares a recipe (just post a comment and list it there!) will be entered in a drawing for a box of goodies--protein samples, a protein shaker cup, product samples of other items, etc. It will be worth your time!! SO, share away folks!! Remember, it does not have to be suited to a very early postop person's eating ability! We're looking for things that are good food choices for someone who is postop at most any stage of the game...
What's for supper?? Crockpot is ready!
I was up at 5:15 this morning to shower and get ready for my day. The phone starts ringing normally by 5:45 if there are substitute positions for the day, so I wanted to be out of the shower by then since I didn't shower last night. I hate trying to listen for a phone while IN the shower and then potentially having to get out dripping and soapy to answer it! I am NOT normally a morning person, but I am gradually adjusting to getting up and staying up and this morning I just could not go back to sleep! After my shower and as I got dressed for the day (I have to get dressed to take Mandy to the bus, so I might as well be dressed and ready to work, right?), I made a big mug of my protein cocoa (posted recipe yesterday, so scroll down for that one!) and drank that while I checked email. That was almost 30 grams of protein in for the day!
I am apparently going to have the day off from work today as it is after 7:45 am and no call yet... Ahhh, the life of a substitute teacher--never knowing if you'll work that day or not...waiting on the phone to ring like a teenage girl on Saturday night! Of course I could still get called for a half day this afternoon too. SO, after I put my teenage monster (ugh, another post from yesterday!) on the bus this morning, I started thinking about what I could do or get caught up on around here that I just didn't feel like doing over the weekend.
I thought about cleaning out the fridge, but who really wants to do that? LOL I grabbed a cheese stick and pondered... While standing there with the door open though, a package of chicken breasts were staring back at me and I knew that it was close to time to use 'em or lose 'em. SO, I decided today was a good crockpot day! Heck, ANY day is a good crockpot day, but cold days are great crockpot days! LOL
I pulled out the chicken breasts and an open bag of baby carrots. Leaving those on the counter, I hit the cupboard for some cream of mushroom and cream of chicken soup. Finally, I grabbed a good sized yellow onion. With the crockpot ready, I laid the chicken breasts in the bottom. There were three of them--about a pound and a half. On top of the chicken breasts, I layered most of that pound bag of baby carrots and then peeled the onion and cut it into about 8 wedges that I dropped in there too. On top of this, I poured the cream of mushroom and cream of chicken soups and spread them around so that they covered everything. And, finally, I liberally sprinkled Everglades Seasoning (best everyday seasoning blend on the market!) over the top of it all. Around 10 am (if I'm still here--sooner if I get called to go somewhere), I will turn the crockpot on low and let that baby go till about 4:30 pm. At that time, I'll mix it up good to break the chicken up a bit and stir in about a cup of Barilla Plus elbow pasta and a cup or two of frozen peas. I will let it continue to cook (though on high) till the pasta is all done.
This will make for an effortless dinner meal that will be yummy on this cold, wintry day!
I am apparently going to have the day off from work today as it is after 7:45 am and no call yet... Ahhh, the life of a substitute teacher--never knowing if you'll work that day or not...waiting on the phone to ring like a teenage girl on Saturday night! Of course I could still get called for a half day this afternoon too. SO, after I put my teenage monster (ugh, another post from yesterday!) on the bus this morning, I started thinking about what I could do or get caught up on around here that I just didn't feel like doing over the weekend.
I thought about cleaning out the fridge, but who really wants to do that? LOL I grabbed a cheese stick and pondered... While standing there with the door open though, a package of chicken breasts were staring back at me and I knew that it was close to time to use 'em or lose 'em. SO, I decided today was a good crockpot day! Heck, ANY day is a good crockpot day, but cold days are great crockpot days! LOL
I pulled out the chicken breasts and an open bag of baby carrots. Leaving those on the counter, I hit the cupboard for some cream of mushroom and cream of chicken soup. Finally, I grabbed a good sized yellow onion. With the crockpot ready, I laid the chicken breasts in the bottom. There were three of them--about a pound and a half. On top of the chicken breasts, I layered most of that pound bag of baby carrots and then peeled the onion and cut it into about 8 wedges that I dropped in there too. On top of this, I poured the cream of mushroom and cream of chicken soups and spread them around so that they covered everything. And, finally, I liberally sprinkled Everglades Seasoning (best everyday seasoning blend on the market!) over the top of it all. Around 10 am (if I'm still here--sooner if I get called to go somewhere), I will turn the crockpot on low and let that baby go till about 4:30 pm. At that time, I'll mix it up good to break the chicken up a bit and stir in about a cup of Barilla Plus elbow pasta and a cup or two of frozen peas. I will let it continue to cook (though on high) till the pasta is all done.
This will make for an effortless dinner meal that will be yummy on this cold, wintry day!
Sunday, November 16, 2008
Recipe: Peanut Butter Chocolate Ricotta Creme
Got this one from a friend and HAD to ask permission to share it with you all!!
Enjoy!
Lea
Peanut Butter-Chocolate Ricotta Crème
Two servings.
Ingredients:
1 cup low fat or part-skim ricotta cheese
1/2 teaspoon vanilla extract
2 or 3 packets Splenda
1/2 to 1 tablespoon natural peanut butter
1/2 to 1 tablespoon baking cocoa (or 1 to 2 tablespoons sugar-free chocolate syrup)
Directions:
Mix as desired, put in 2 serving dishes, chill, and serve. If using chocolate syrup, you can pour on top instead of mixing in, if desired.
Enjoy!
Lea
Peanut Butter-Chocolate Ricotta Crème
Two servings.
Ingredients:
1 cup low fat or part-skim ricotta cheese
1/2 teaspoon vanilla extract
2 or 3 packets Splenda
1/2 to 1 tablespoon natural peanut butter
1/2 to 1 tablespoon baking cocoa (or 1 to 2 tablespoons sugar-free chocolate syrup)
Directions:
Mix as desired, put in 2 serving dishes, chill, and serve. If using chocolate syrup, you can pour on top instead of mixing in, if desired.
Recipe: Protein Hot Cocoa
It is that time of year again... Time to have a nice hot beverage handy to warm you up, especially after going out for a walk on these nippy days! I am NOT a coffee drinker, so I concocted this protein cocoa to serve my warm beverage needs!
Ingredients:
1 scoop chocolate protein powder
1 packet no-sugar-added hot cocoa mix
water
Directions:
Mix scoop of protein powder into about 2 ozs of water that is straight from the tap or at room temperature. Mix it well so there are no clumps.
Add the packet of cocoa mix and again mix well.
Add another 8 to 10 ozs of very hot water. I usually have a pan of water warming on the stove before I start mixing the other stuff together.
Once the hot water is added to the cup/mug, stir it till it is smooth and well mixed.
Last step?? ENJOY!!
Notes about this process/recipe:
1) Do NOT mix hot water into protein powder. It will clump and be plain ole' nasty! You MUST mix the protein powder with the cooler water and get it mixed well first!
2) You can use ANY chocolate protein powder. I prefer the IDS Belgian Chocolate and it has 26 grams of protein per scoop!
3) You can also use two packets of cocoa mix and a scoop of unflavored protein powder.
4) I use a store brand (Krogers) no-sugar-added cocoa mix. Many companies have a no-sugar-added version or a "diet" version. Swiss Miss makes a good one. Check the labels and look for the sugar grams! Sometimes the no-sugar-added is not the one you want. Sometimes the better choice is actually labeled diet. Just be a good label reader! I like the Krogers mix and it goes on sale frequently for anywhere from a buck to $1.50 per box!
Ingredients:
1 scoop chocolate protein powder
1 packet no-sugar-added hot cocoa mix
water
Directions:
Mix scoop of protein powder into about 2 ozs of water that is straight from the tap or at room temperature. Mix it well so there are no clumps.
Add the packet of cocoa mix and again mix well.
Add another 8 to 10 ozs of very hot water. I usually have a pan of water warming on the stove before I start mixing the other stuff together.
Once the hot water is added to the cup/mug, stir it till it is smooth and well mixed.
Last step?? ENJOY!!
Notes about this process/recipe:
1) Do NOT mix hot water into protein powder. It will clump and be plain ole' nasty! You MUST mix the protein powder with the cooler water and get it mixed well first!
2) You can use ANY chocolate protein powder. I prefer the IDS Belgian Chocolate and it has 26 grams of protein per scoop!
3) You can also use two packets of cocoa mix and a scoop of unflavored protein powder.
4) I use a store brand (Krogers) no-sugar-added cocoa mix. Many companies have a no-sugar-added version or a "diet" version. Swiss Miss makes a good one. Check the labels and look for the sugar grams! Sometimes the no-sugar-added is not the one you want. Sometimes the better choice is actually labeled diet. Just be a good label reader! I like the Krogers mix and it goes on sale frequently for anywhere from a buck to $1.50 per box!
Tuesday, October 7, 2008
Recipe: Crockpot Chicken & More
I wasn't really sure what to call this one! It was sort of whatever-you-want-to-dump-in! I started out with 2 pounds of boneless, skinless chicken breast. I put that in the bottom of the crockpot. Then, I liberally added some Everglades Seasoning. Next, I peeled and sliced 3 big carrots and tossed those in on top of the chicken. Over to the fridge, open the door...what to add, what to add??? Oh, some sweet onion... I wedged up a sweet onion and dumped that in. Back to the fridge... Oh, the last of the sliced mushrooms! Toss those in there too. Next, I dumped in a can of cream of mushroom soup and a can of cream of chicken soup. That looked good enough, so I put the lid on and turned it on high heat as it was already 2 pm.
At around 5 pm, I got to thinking about what else I could do with this crockpot of chicken and stuff... I decided I'd stir in my green veggie instead of doing it as a side. So, at about 6:20, I drained and added a can of green peas. Then, when I realized how much liquid was in there (more of a soup than a casserole), I decided to toss in a couple handfuls of Barilla Plus elbow pasta. I allowed that to cook for about 20 more minutes before I had to add about a cup of water to keep it from ending up too dry! From too liquidy to almost too dry in 20 minutes with the aid of about a cup of pasta! LOL Another 10 minutes or so and dinner was served! I'm calling it Chicken and More! LOL
Sorry for the crappy picture. I think that the lens on the camera steamed up when I pulled the lid off the crockpot!
SO, here it is in a more user-friendly recipe format!
Crockpot Chicken & More
ingredients:
2 pounds boneless, skinless chicken breast
seasoning
1 medium sweet onion, cut into wedges
3 very large carrots, peeled and sliced about 1/2 inch thick
1 can cream of mushroom soup
1 can cream of chicken soup
fresh mushroom slices
1 can green peas, drained
1 cup Barilla Plus elbow pasta, uncooked
1 cup (more or less) water
directions:
Add chicken to crockpot and season.
Add carrots, onion, and mushrooms.
Pour soups in on top of it all.
Heat on high for 4 to 4 1/2 hours, but stir it all up at about 2 hours and 3 hours into the cooking time, working the chicken into more bite-sized chunks by sort of breaking it up with the spoon.
Stir well, then drain and add can of green peas, 1 cup uncooked pasta and 1 cup water.
Continue cooking, stirring occasionally, till pasta is completely cooked. More or less water may be added while cooking to achieve liquid amount of your choosing--less liquid is more like a casserole dish, more liquid is more of a soup or stew.
Alterations: You could use 1/2 to 3/4 cup of rice of your choice in place of the pasta. You might also leave out the pasta and water and serve this over rice or pasta. Another option is to make it thinner with more water and serve as a soup or stew with some piping hot cornbread on the side!
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