11/3-11/4 Cathe-ites Challenge - Recipes !
- Thread starter rgs424
- Start date
rgs424
Cathlete
OK, well I'll go ahead and post a recipe now, maybe some more over the weekend.
Here is a recipe for meatloaf (don't say eeewwwww now !!!). I got this recipe when I was in Weight Watchers and just had it for lunch today. LOVE IT LOVE IT LOVE IT ! You can replace the ground beef with ground turkey or ground chicken if you want !!
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This is the original recipe off the Quaker Oats box I believe. It's been in existence since the 50s or early 60s, I grew up on it (kinda amazes me it's finally a "diet" food), and I've never been able to eat meatloaf any other way:
1 1/2 lbs ground beef**
3/4 c. oatmeal
1/4 c. chopped onion
1 1/2 tsp salt*
1/4 tsp pepper
1 c. tomato sauce
1 egg (can be egg beaters!!)
*This amount of salt seems like a lot to my low sodium eyes, especially if you don't use unsalted tomato sauce, so I'd suggest reducing to 1 tsp.
** Must be at least 93% FF of course.
Mix it up with your hands (no other way to do it right), and bake 350 degrees for 1 hour, 15 minutes. Let stand 5 minutes before cutting/serving.
Here is a recipe for meatloaf (don't say eeewwwww now !!!). I got this recipe when I was in Weight Watchers and just had it for lunch today. LOVE IT LOVE IT LOVE IT ! You can replace the ground beef with ground turkey or ground chicken if you want !!
----------------------------------------------------------------
This is the original recipe off the Quaker Oats box I believe. It's been in existence since the 50s or early 60s, I grew up on it (kinda amazes me it's finally a "diet" food), and I've never been able to eat meatloaf any other way:
1 1/2 lbs ground beef**
3/4 c. oatmeal
1/4 c. chopped onion
1 1/2 tsp salt*
1/4 tsp pepper
1 c. tomato sauce
1 egg (can be egg beaters!!)
*This amount of salt seems like a lot to my low sodium eyes, especially if you don't use unsalted tomato sauce, so I'd suggest reducing to 1 tsp.
** Must be at least 93% FF of course.
Mix it up with your hands (no other way to do it right), and bake 350 degrees for 1 hour, 15 minutes. Let stand 5 minutes before cutting/serving.
andtckrtoo
Cathlete
Great idea! Hmmm, which to choose - I have so many... I'll decide and post.
endorphin_junkie
Cathlete
Rinse a can of chickpeas (or black beans or kidney beans or a mix)...throw in some tomato, onion, red pepper, celery (any variation of these), a little bit of feta (+/- 2oz, I'm not much of a measurer). For a dressing I use 3tbsp lemon juice, 2 tbsp. olive oil, garlic, basil and oregano. If I'm in a hurry I use low cal greek dressing instead. Yummy!!:9
Take Care
Laurie
Take Care
Laurie
buffettgirl
Cathlete
Morning Challenge Takers. Here is one of my favorite salmon recipes. It's from Cooking Light magazine, is easy and delicious.
Barbecue Roasted Salmon
1/4 cup pineapple juice
2 T fresh lemon juice
4 6-oz salmon fillets
2 Tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
Combine the first three ingredients in a ziptop plastic bag; seal and marinate in frig for 1 hour, turning occasionaly.
Preheat oven to 400F
Remove fish from bag and discard marinade. Combine the sugar and the next 5 ingredients in a bowl. Rub over the fish; place in an 11 x 7 inch baking dish coated with cooking spray. Bake at 400 for 12 min or until done.
Barbecue Roasted Salmon
1/4 cup pineapple juice
2 T fresh lemon juice
4 6-oz salmon fillets
2 Tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
Combine the first three ingredients in a ziptop plastic bag; seal and marinate in frig for 1 hour, turning occasionaly.
Preheat oven to 400F
Remove fish from bag and discard marinade. Combine the sugar and the next 5 ingredients in a bowl. Rub over the fish; place in an 11 x 7 inch baking dish coated with cooking spray. Bake at 400 for 12 min or until done.
Miss Lee
Cathlete
Here's a soup recipe from Giada De Laurentiis that we love. It's quick, easy, flavorful, and healthy. I'm planning to make a big pot today :9
Lentil Soup
Recipe courtesy Giada De Laurentiis
Yield: 6 servings
Ingredients:
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 1/4 cups lentils
1 cup green beans
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
I like to add a 1/2 cup of pearl barley, too. I add it right after the broth.
Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve (I skip the drizzle of olive oil).
Lentil Soup
Recipe courtesy Giada De Laurentiis
Yield: 6 servings
Ingredients:
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 1/4 cups lentils
1 cup green beans
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
I like to add a 1/2 cup of pearl barley, too. I add it right after the broth.
Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve (I skip the drizzle of olive oil).
I'm kind of a newbie here, but I love to cook and have a ton of favorite recipes! Here's one I made last week:
MUSHROOM-SMOTHERED SALISBURY STEAK
1 (14 oz) can beef broth
3 tablespoons flour
1/2 teaspooon salt, divided
1/2 cup picante sauce or salsa, divided
12 ounces ground beef, extra lean
3 tablespoons Italian-seasoned breadcrumbs
1 large egg white
Cooking Spray
1 (8 oz.) package presliced mushrooms
Combine beef broth, flour, and 1/4 teaspoon salt in a small bowl; stir with a whisk. Add 1/4 cup picante or salsa sauce; stir well. Set aside.
Combine beef, breadcrumbs, egg white, and remaining 1/4 cup picante or salsa sauce and 1/4 tsp. salt in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty; set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes on each side or until done. Remove from heat; cover, and set aside.
Add mushrooms to pan; saute 2 minutes or until browned. Add reserved broth mixture to pan. Bring to a boil; cook 3 minutes or until slightly thick, sitrring constantly. Return patties to pan and cook until thoroughly heated. Yield: 4 servings (serving size: 1 patty and 1/4 cup sauce).
Calories per serving: 214
Fat: 8.2 g
Fiber: 1.8
(I actually left out the picante sauce and used uncoated Cubed steak instead! YUM!)
~Chris
MUSHROOM-SMOTHERED SALISBURY STEAK
1 (14 oz) can beef broth
3 tablespoons flour
1/2 teaspooon salt, divided
1/2 cup picante sauce or salsa, divided
12 ounces ground beef, extra lean
3 tablespoons Italian-seasoned breadcrumbs
1 large egg white
Cooking Spray
1 (8 oz.) package presliced mushrooms
Combine beef broth, flour, and 1/4 teaspoon salt in a small bowl; stir with a whisk. Add 1/4 cup picante or salsa sauce; stir well. Set aside.
Combine beef, breadcrumbs, egg white, and remaining 1/4 cup picante or salsa sauce and 1/4 tsp. salt in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty; set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes on each side or until done. Remove from heat; cover, and set aside.
Add mushrooms to pan; saute 2 minutes or until browned. Add reserved broth mixture to pan. Bring to a boil; cook 3 minutes or until slightly thick, sitrring constantly. Return patties to pan and cook until thoroughly heated. Yield: 4 servings (serving size: 1 patty and 1/4 cup sauce).
Calories per serving: 214
Fat: 8.2 g
Fiber: 1.8
(I actually left out the picante sauce and used uncoated Cubed steak instead! YUM!)
~Chris
This is also a tried and true, and tis the season for soup!
~Chris
Stuffed Cabbage Soup
8 ounces lean ground beef (I used grond turkey)
1 medium onion, chopped
1 teapsoon Worcestershire sauce
1/8 teaspoon black pepper
1 cup uncooked Minute Rice
10 3/4 ounce can of tomato soup
4 cups water
2 cups shredded cabbage
28 ounce can of diced tomatoes (with or without chiles)
Brown meat and onion in a pan; drain. Put into crock pot with rest of ingredients. Cook several hours on low, until cabbage and rice are soft.
Yield: 12 servings
Per serving (1 cup): 90 calories, 1 gram fat, 1 gram fiber, 19 gram carbs
~Chris
Stuffed Cabbage Soup
8 ounces lean ground beef (I used grond turkey)
1 medium onion, chopped
1 teapsoon Worcestershire sauce
1/8 teaspoon black pepper
1 cup uncooked Minute Rice
10 3/4 ounce can of tomato soup
4 cups water
2 cups shredded cabbage
28 ounce can of diced tomatoes (with or without chiles)
Brown meat and onion in a pan; drain. Put into crock pot with rest of ingredients. Cook several hours on low, until cabbage and rice are soft.
Yield: 12 servings
Per serving (1 cup): 90 calories, 1 gram fat, 1 gram fiber, 19 gram carbs
sahara
Cathlete
This challenge I can do...
This is one of my favorite snacks
Apple Salad for 1 or 2
1 c. plain or vanilla yogurt
1 small to medium sweet apple (I use Gala or Red Delicious)
5 walnuts, chopped (more if you like)
1 to 2 tsp. raisins
1/4 tsp cinnamon (optional)
6 to 10 drops of vanilla flavored Stevia (optional)
Put yogurt in a bowl. Core and cut the apple into chunks. Add apple and rest of ingredients to the yogurt. Stir until well blended. Enjoy!
Variations:
1/2 c. pineapple instead of apple, substituting 1 T. sunflower seeds for the walnuts,and omitting the cinnamon.
1/2 banana instead of apple, 1 T. sunflower seeds can be used instead of walnuts but it tastes fine with walnuts too. Omit the cinnamon and raisins.
about 5 large strawberries, 1 T. sunflower seeds. Omit cinnamon and raisins.
This is one of my favorite snacks
Apple Salad for 1 or 2
1 c. plain or vanilla yogurt
1 small to medium sweet apple (I use Gala or Red Delicious)
5 walnuts, chopped (more if you like)
1 to 2 tsp. raisins
1/4 tsp cinnamon (optional)
6 to 10 drops of vanilla flavored Stevia (optional)
Put yogurt in a bowl. Core and cut the apple into chunks. Add apple and rest of ingredients to the yogurt. Stir until well blended. Enjoy!
Variations:
1/2 c. pineapple instead of apple, substituting 1 T. sunflower seeds for the walnuts,and omitting the cinnamon.
1/2 banana instead of apple, 1 T. sunflower seeds can be used instead of walnuts but it tastes fine with walnuts too. Omit the cinnamon and raisins.
about 5 large strawberries, 1 T. sunflower seeds. Omit cinnamon and raisins.
tneah
Cathlete
Here's about as fancy as I get when I "cook" healthy...I love to cook other not-so-healthy stuff for guests and my DH The yummy stuff you see on FoodNetwork-which by the way I am watching right now!
My go to:
A few cups of steamed broccoli-chopped
1 small package tuna in spring water
2 tablespoons reduced fat mayo or lowfat ranch dressing (olive oil even works)
1 teaspoon black pepper
1 chopped up small fresh tomato
Mix all together and slop on top of a few rice cakes and call it a day! You got your carbs, little bit of fat and protein. It stinks up to high heavens though!}(
The yummy stuff you see on FoodNetwork-which by the way I am watching right now!My go to:
A few cups of steamed broccoli-chopped
1 small package tuna in spring water
2 tablespoons reduced fat mayo or lowfat ranch dressing (olive oil even works)
1 teaspoon black pepper
1 chopped up small fresh tomato
Mix all together and slop on top of a few rice cakes and call it a day!
You got your carbs, little bit of fat and protein. It stinks up to high heavens though!}(
andtckrtoo
Cathlete
Forget to add my recipe...
Minestrone Soup - vegan
1 tbsp Olive Oil
1 leek chopped
2 carrots chopped
2 stalks celery chopped
1/4 cup green beans cut in smaller pieces
1 medium zucchini chopped
6 cups vegetable broth
1 pound chopped tomatoes
1 tbsp thyme
1 15 oz can Cannelinni beans
1/2 cup pasta (macaroni, bow-tie, etc)
Salt and Pepper to taste
In large pan heat olive oil. Add leek, carrots, celery, green beans and zucchini, cover and lower heat. Cook for 15 minutes, shaking the pan occasionally.
Add the Vegetable broth, chopped tomatoes and thyme, bring to a boil, then lower heat and let simmer for 30 minutes.
Add Beans and Pasta and salt and pepper. Cook an additional 15 minutes. Serve with a salad and a loaf of crusty bread.
Minestrone Soup - vegan
1 tbsp Olive Oil
1 leek chopped
2 carrots chopped
2 stalks celery chopped
1/4 cup green beans cut in smaller pieces
1 medium zucchini chopped
6 cups vegetable broth
1 pound chopped tomatoes
1 tbsp thyme
1 15 oz can Cannelinni beans
1/2 cup pasta (macaroni, bow-tie, etc)
Salt and Pepper to taste
In large pan heat olive oil. Add leek, carrots, celery, green beans and zucchini, cover and lower heat. Cook for 15 minutes, shaking the pan occasionally.
Add the Vegetable broth, chopped tomatoes and thyme, bring to a boil, then lower heat and let simmer for 30 minutes.
Add Beans and Pasta and salt and pepper. Cook an additional 15 minutes. Serve with a salad and a loaf of crusty bread.