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Posted: Sat Jan 16, 2010 3:18 pm
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So a large part of making a change in the way you eat is learning different recipes. I think this is especially important to keep from being bored with the sometimes limited food choices when one is trying to lose weight.
I currently live in a dorm room most of the time so this might not be the most active thread around as I can only experiment with my cooking when I am at home. However, I would be very happy if this helped some people out here and we can swap ideas.
I am losing weight using Weight Watchers so probably 95% of what I post will probably be weight watcher recipes. I will include serving sizes, point amounts, calories, fat, protein, carbohydrates, fiber, cholesterol, iron, sodium and calcium values when they are available to me. I will only post recipes I have physically tried myself.
I will also rate the recipe on a difficulty scale of 1 to 5; 1 being the easiest (think of a peanut butter and jelly sandwiches) to 5 being challenging (think about something with a lot of complex cutting and weird ingredients).
That being said anyone feel free to post your own recipes here if you'd like :3
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Posted: Sat Jan 23, 2010 11:55 am
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Chocolate Chip Meringue Cookies
Difficulty: 1 Serves? 20 Serving Size: 1 cookie Weight Watcher Points: 2 points
Ingredients * 4 large egg whites, at room temperature * 1/4 tsp cream of tartar * Pinch of Salt * 1/2 cup and 2 tbsp. sugar * 1 1/4 tsp. vanilla extract * 1 1/4 cup mini-chocolate chips
Instructions 1. Place the oven racks on the bottom and top slots. Preheat oven to 275 degrees Fahrenheit. Line 2 large baking sheets with parchment paper.
2. With an electric mixer on medium-high speed, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. Add sugar, 1 tbsp. at a time, beating until stuff, glossy peaks form. Beat in vanilla until just blended. With a rubber spatula fold in the chocolate chips.
3. Drop meringue by generous 1/4 cupfuls onto baking sheets about 1 inch apart, making a total of 20 cookies. Bake until cookies are dry and light golden brown on outside and a little soft on inside, about 1 hour, rotating baking sheets halfway through baking time.
4. Let cool slightly on baking sheets, about 10 minutes. Carefully pull cookies from parchment paper and let cool completely.
NUTRITION: CAL 79 / FAT 3 g / PRO 1 g / CARB 13 g / FIB 1 g / CHOL 0 mg / SOD 27mg / CALC 4
NOTES: I had never made a meringue anything before so I may have under or over beaten the egg whites. I personally did not get 20 servings out of this recipe as I think I took the "generous 1/4 cups" part a little too literally, making sure the 1/4 cup was completely full. There is no recommended type of chocolate chips, I used semi-sweet as that was the only type available to me but I assume any type of chocolate chip could work. Either way these make enormous cookies.
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Posted: Tue May 25, 2010 1:44 pm
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I love this thread, please continue! You might see about getting a mod to move it to the main forum though.
I'll post some too. My mom got my that awesome "Cook This, Not That" book and it has a TON of great recipes in it. I cook from it all the time, and both my boyfriend and I love it. I'll post one of my favorite recipes, but I'll add more later.
Cornmeal Catfish with Corn Salsa
4 tsp canola oil 1 ear corn, kernels removed 1 can black beans, rinsed 1 avocado pitted and cut into cubes 1 lime, juiced 1 jalapeno, minced salt and pepper 1 c cornmeal 1/4 tsp cayenne pepper 4 catfish fillet
1. Heat 1 tsp of the oil over medium-high heat. Add corn and cook until lightly browned. Add the beans and warm, then transfer to a bowl. Stir in jalepeno, lime juice and avacado, season with salt and pepper. 2. Pour cornmeal onto a plate, season with cayenne, salt and pepper. Coat the fillet with said mixture. 3. Heat remaining oil in large skillet. Cook fish in the hot oil until white and flakey, then served topped with salsa.
Serving info: 430 cal. 20g fat. 4g saturated fat. 460 mg sodium.
Notes: I altered this slightly due to some restriction on what I could get. i used tilapia, which worked great and was a lot cheaper. I also left out the jalepeno, used cajun seasoning instead of cayenne pepper, and used lemon instead of lime juice. I don't like avocado, but the salsa was great and made a great dip as well that I would eat with crackers.
I know fried foods are a no no, but this is a good way to indulge without going overboard. The pan frying cuts about as many calories as possible, and this recipe is a lower cal option as opposed to most friend fish you get in restaurants.
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Posted: Tue Aug 10, 2010 11:11 am
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Beef-Corn Pita Pocket
Difficulty: 2 Serves: 4 Serving Size: 1 pocket Weight Watcher Points: 5 points
Ingredients * 2 ears corn on the cob, husked and kernels removed * 1 Tbsp. Water * 2 nectarines, diced * 1/4 cup diced red onion * Juice of 1 lime * 1/4 Tsp. kosher salt * Pinch of black pepper * 2 (6 inch) whole wheat pita loafs * 3/4 lbs deli-sliced roast beef * 2 cups shredded lettuce
Instructions 1. To make relish, combine corn and water in a 9-inch microwavable pie plate. Cover with paper towel and microwave on High until corn is crisp-tender; 1 to 2 minutes.
2. Transfer the corn with a slotted spoon into a medium bowl and stir in nectarines, onion, lime juice, salt, and pepper.
3. Cut each pita loaf in two to form 2 pockets. Stuff pockets evenly with beef, relish, and lettuce.
NUTRITION: CAL 292 / FAT 4 g / SAT FAT 1 g / CHOL 42 mg / SOD 1,117 mg / CARB 45 g / FIB 7 g / PROT 23 g / CALC 25 mg
NOTES: I did not use corn on the cob for this. Instead I bought frozen corn, with no butter, and simply prepared 2 servings worth of it. I accidentally bought some weird type of plum instead of nectarines but I used them anyway and it was really good. When I was looking at this I thought it was going to be too citrusy but the lime gives it this awesome flavor without screaming citrus at you. I'm planning on making the relish over the weekends while I'm at college and then keeping it separate in the fridge and assembling the pocket to take for lunch in the morning.
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Posted: Tue Aug 17, 2010 10:33 am
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Deviled Chicken
Difficulty: 2 Serves: 4 Serving Size: 1 drumstick Weight Watchers Points: 4 points
NOTES: This recipe is actually for cooking in the microwave, but I don't trust my microwave to do a good job and I especially don't trust my college's microwaves so I changed a few things. I've posted the recipe verbatim but I'll have notes in blue at what I changed.
Ingredients * 1/2 cup whole wheat dried bread crumbs * 1 tsp. chopped fresh thyme OR 1/4 tsp. dried * 1/4 tsp. salt * 1/4 tsp. black pepper * 3 tbsp. honey mustard * 1 tsp. Worcestershire sauce * 1/2 tsp. hot pepper sauce (aka Tabasco sauce) * 4 (6 oz) skinless chicken drumsticks
Instructions 1. Spray microwavable 1 quart shallow baking dish with nonstick spray. (If not cooking in the microwave pre-heat your oven to 325 degrees Fahrenheit.)
2. Combine bread crumbs, thyme, salt, and pepper together on a sheet of wax paper (or in a small bowl]. Mix mustard, Worcestershire sauce, and hot pepper/tabasco sauce in a medium sized bowl.
3. Take the skinless chicken drumsticks and coat them with the wet mixture and then roll in the dry ingredients and place into the baking dish.
4. Lightly spray chicken with nonstick spray. Cover with wax paper and microwave on high for 8 minutes. Uncover and microwave on high until chicken is cooked through, about 2 minutes. Let stand for 3 minutes before service. (Place baking dish on top rack of oven and cook for about an hour, until chicken is cooked through. Let stand for a few minutes to cool.)
NUTRITION: CAL 170 / FAT 4 g / SAT FAT 1 g / TRANS FAT 0 g / CHOL 73 mg / SOD 336 mg / CARB 11 g / FIB 1 g / PROT 21 g / CALC 41 mg
NOTES: It came out really good, better than any chicken my mom ever makes which usually comes out really bland. I would add more Tabasco sauce next time but it was really popular at my house. The only downside is they didn't have skinless drumsticks at our grocery store so I had to skin them myself which took the longest out of anything. It's also really good the next day, I had a drumstick for lunch the day after I made them.
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Posted: Tue Aug 17, 2010 10:46 am
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Creamy Fudge
Difficulty: 1 Serves: 32 Serving Size: 2 squares Weight Watchers Points: 2 points
Ingredients * 10 oz bittersweet or semi-sweet chocolate, finely chopped * 1 (14 oz) can of sweetened fat-free condensed milk * 1/2 teaspoon vanilla extract * Pinch coarse sea salt * 1/3 tsp flake sea salt (optional)
Instructions 1. Line 8 inch square baking ban with plastic wrap, leaving a 2 inch overhang. Smooth out any wrinkles. (Hardest part of this whole recipe... ugh...)
2. Combine chocolate, condensed milk, vanilla extract, and coarse sea salt in a large saucepan. Cook, stirring occasionally, over medium-low heat until chocolate melts and mixture is smooth and uniform, about 5 minutes. (Longer if you did not chop up your chocolate)
3. Transfer fudge to the prepared pan; spread evenly with a rubber spatula. Let cool. Cover with plastic wrap and refrigerate until firm. 2 hours or overnight.
4. Uncover fudge and remove from pan by lifting the plastic wrap. Cut on cutting board 8 ways horizontally and 8 ways vertically resulting in 64 pieces.
5. Optional, garnish top with flaked sea salt.
NUTRITION: CAL 80 / FAT 3 g / SAT FAT 2 g / TRANS FAT 0 g / CHOL 1 mg / SOD 43 g / CARB 12 g / FIB 1 g / PROT 1 g / CALC 39 mg
NOTES: The serving size may seem small but it doesn't take a large serving to be satisfied. I'd never made fudge before and this was so easy.
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Posted: Tue Aug 17, 2010 11:12 am
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this is a light cupcake recipe that uses lower calorie vegan "milk" & applesauce as a substitute for eggs. the frosting is tofu-based as well. enjoy!
1 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup sugar (or app. 1/3 cup agave)(can use your favorite sugar substitute as well) 1/2 cup applesauce, plain and unsweetened 1 teaspoon vanilla extract 1/2 teaspoon almond extract, vanilla extract, or choc. extract 1/2 cup all purpose flour 1/2 cup whole wheat pastry flour(can use whole wheat flour also. in fact, if you are so inclined, you can use 1 cup WWPF in the place of half WWPF/half APF) 1/3 cup cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt
1. Preheat oven to 350 F and line muffin pan with 12 paper/foil liners. (Optional: Spray liners with cooking spray) 2. Whisk together soy milk and vinegar in large bowl, set aside for few minutes to curdle. Add the sweetener, applesauce, extracts to the soy milk mix and beat until foamy. In separate bowl, sift together flour, cocoa, baking soda/powder, and salt. Slowly add the dry ingredients into the wet mixture while constantly beating/stirring until no large lumps remain. Do not overmix. 3. Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, remove and let cool in pan for 10 minutes. For frosting, use strawberry/raspberry jam with a layer of confectioners sugar OR following frosting recipe.
servings: 16 / cals: 52 / cals from fat: 4 / total fat: .43g / cholesterol: 0mg / sodium: 118mg / potassium: 48mg / carbs: 11.42g / fiber: 1.4g / sugar: 4.5g / protein: 1.6g / vit. a: 1% / vit. c: 1% / calcium: 3% / iron: 4%
3/4 cup powdered sugar 2 tbsp. vanilla soymilk pinch of salt 1/4 cup and 2 tablespoons blended silken tofu (light) 1/2 teaspoon vanilla extract
Blend silken tofu in a blender with vanilla and soymilk. Transfer to a bowl, mix in powdered sugar and salt.
Variaton: Orange frosting - exchange 2 tbsp. soymilk with 2 tbsp. orange juice and 1/4 teaspoon lemon juice. Maple frosting - add 3 tbsp. maple syrup Chocolate frosting - add 1/3 cup cocoa and 2 tbsp. sweetener.
(nutritional facts for the original frosting) serves: 16 / cals: 33 / cals from fat: 5 / total fat: .61g / cholesterol: 0mg / sodium: 26mg / potassium: 44mg / carbs: 5.27g / sugar: 5g / protein: 1.5g / calcium: 1% / iron: 1%
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Posted: Wed Aug 18, 2010 10:42 am
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Chinese Meatball Soup
Difficulty: Should be no more than a 4, but for me it was apparently a 10 (not my difficulty scale is only supposed to go to 5) Serves: 4 Serving Size: 2 meatballs with 2 cups of soup Weight Watchers Points: 5 points
Ingredients * 1 (48 oz) can low-sodium chicken broth * Pinch of kosher salt * 1 lb ground skinless chicken breast * 2 Tbsp. Hoisin sauce * 1/4 tsp. black pepper * 1 bunch watercress, tough stems removed * 6 scallions, thinly sliced
Instructions 1. Bring broth and salt just to boil in Dutch oven. (I do not have a dutch oven, so a big sauce pan would have to do.)
2. Meanwhile, combine chicken, hoisin sauce, and pepper in medium bowl. Form into 8 (2 inch) meatballs. (I had to defrost my chicken in the microwave but apparently didn't keep enough attention on it because the edges were cooked when I got it out. This was the beginning of the end. You should probably make sure your chicken is still cold when you make the meatballs, it might help it hold together better than my sorry looking things did. Also, I accidentally started shaking salt into the mixture instead of pepper...)
3. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add meatballs and cook, turning frequently until browned, 6 to 8 minutes. Reduce heat, cover and cook, shaking skillet occasionally, until meatballs are cooked through, 5 to 6 minutes. Add meatballs, watercress, and scallions to hot broth, stirring until watercress melts.
Alas, I never got to that last step from just how horrible my meatballs were, they wouldn't hold form for me. Note however that I've never made traditional meatballs so maybe my technique is just not there. In any case the hoisin sauce colored the chicken and I couldn't really get an eye for if they were done or not, which ended up in them being burned more than anything. Maybe someone else will have better luck than I did. I'm really sad it didn't turn out for me because it sounded like a great volume meal with all the broth you'd get.
NUTRITION: CALL 225 / FAT 6 g / SAT FAT 2 g / TRANS FAT 0 g / CHOL 71 mg / SOD 377 g / CARB 10 g / FIB 1 g / PROT 34 g / CALC 69 mg
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