Speaking of recipes....Share your favorite here!

So, what's your favorite "I can't believe this is healthy" recipe that helps you stay on track? Why not share a few here - perhaps we could make it a weekly thread even.

Thu. Dec 29, 9:35am

Hot & Sweet Corn Salad

Hot & Sweet Corn Salad

Salad:
3 cups fresh corn off the cob
3/4 cup assorted chopped peppers (red, orange, yellow)
1 medium cucumber, sliced and quartered
1/2 cup crumbled feta cheese
3 scallions chopped

Dressing:
1/4 cup canola oil (you can use less oil)
2 T apple cider vinegar
1/2 or a whole minced Jalapeno pepper
salt and pepper to taste
2 cloves minced garlic
1 T sugar

Remove corn from the cob and sauté with a little bit of oil until al dente. Cool completely.
Mix the dressing ingredients and set aside. Mix the rest of the salad ingredients with the corn. Toss thoroughly with dressing. Refrigerate for at least an hour and serve.

NOTE: This recipe is from a friend who copied a Whole Foods recipe. This dish is so amazing, great for taking to summer BBQs.

Thursday, December 29, 2005, 9:47 AM

Spicy Cucumber Salad with Peanuts

Spicy Cucumber Salad with Peanuts
Cooking Light Annual Recipes 2002
Serves: 4
WW Points: 1

Ingredients
1 1/2 lb cucumber, peeled, halved lengthwise, and thinly sliced (about 4 c.)
2 tsp. kosher salt
1/2 c. rice vinegar
1/2 c. water
3 T. sugar
1/4 tsp. crushed red pepper
2 T. minced red onion
1 T. chopped dry roasted peanuts

Place cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry. Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about ten min.) Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in medium bowl. Toss well. Sprinkle with peanuts. Yield: 4 servings (3/4 cup each).

Cal=76; Fat=1.4g; Protein=1.6g; Carb=14.6g; Fiber=1.5g; Chol=0mg; Iron=.3mg; Sodium=247mg; Calcium=27mg

NOTE: This is fantastic! Labor intensive, but worth it.

Thursday, December 29, 2005, 9:48 AM

Caldo de Bolas - this one is UNBELIEVABLY GOOD!

Caldo de Bolas
Caldo de Bolas is a stuffed plantain dumpling soup found throughout Ecuador. The dumplings don't traditionally contain flour, but we found them lighter and easier to handle with some added. Use plantains that are heavily mottled and will turn black within a day or two.

Filling:
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 pound ground sirloin
1 garlic clove, minced
1/4 cup low-sodium beef broth
1 tablespoon raisins
1 tablespoon peanut butter

Soup:
2 teaspoons vegetable oil
1 cup finely chopped onion
2/3 cup finely chopped green bell pepper
3 1/4 cups low-sodium beef broth
2 cups water
1 teaspoon cumin seed
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes
1 minced jalapeño pepper
2 ripe plantains, each cut crosswise into 3 pieces
1/2 cup all-purpose flour
1 large egg
1/2 cup chopped fresh cilantro

To prepare filling, cook 1/4 cup onion, 1/4 cup bell pepper, and beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add garlic, and cook 5 minutes, stirring frequently. Stir in 1/4 cup broth, raisins, and peanut butter. Bring to a boil; cook 2 minutes or until thick. Set aside.

To prepare soup, heat oil in a Dutch oven over medium-high heat. Add 1 cup onion and 2/3 cup bell pepper; sauté 5 minutes or until browned. Add 3 1/4 cups broth, water, cumin, salt, tomatoes, and jalapeño; bring to a boil. Reduce heat; add plantains, and simmer 15 minutes or until plantains are tender. Remove plantains from soup; let cool slightly.

Place plantains in a large bowl; mash with a potato masher until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to mashed plantains; stir until combined. Add egg; stir until combined. Turn dough out onto a floured surface; knead 3 times. Divide dough into 12 equal portions, shaping each portion into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), place dough on a floured surface. Flatten; make an indention in center using thumb. Spoon about 1 tablespoon beef mixture into indention. Gather edges to encase filling, pinching to seal. Gently roll, using both hands, to form a ball. Repeat procedure with remaining dough and beef mixture. Gently drop balls into simmering broth; cover and cook 10 minutes. Sprinkle with cilantro.

Yield: 6 servings (serving size: 2/3 cup soup and 2 bolas)
CALORIES 296 (33% from fat); FAT 10.8g (satfat 3.4g, monofat 4.3g, polyfat 1.8g); PROTEIN 14.7g; CARBOHYDRATE 37.4g; FIBER 4g; CHOLESTEROL 61mg; IRON 2.8mg; SODIUM 283mg; CALCIUM 48mg; Cooking Light, APRIL 2004

NOTE: This is truly one of the tastiest dishes I’ve ever made. It tastes best the next day. Even my chef friend loved this one.

Thursday, December 29, 2005, 9:48 AM

Curried Couscous with Broccoli and Feta

Curried Couscous with Broccoli and Feta
Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.

1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Yield: 5 servings (serving size: about 1 1/4 cups)
CALORIES 402 (27% from fat); FAT 12.2g (satfat 3.8g, monofat 5.8g, polyfat 1.6g); PROTEIN 13.4g; CARBOHYDRATE 61.4g; FIBER 7.4g; CHOLESTEROL 15mg; IRON 2.7mg; SODIUM 827mg; CALCIUM 145mg;
Cooking Light, JANUARY 2004

NOTE: Fantastic flavors in this salad, I use whole wheat couscous for added fiber.

Thursday, December 29, 2005, 9:49 AM

Crunchy Chicken Salad

Crunchy Chicken Salad
Yield: 4 servings (serving size = 1 cup)
Source: Cooking Light Annual Recipes 2003

INGREDIENTS:
2 c. cubed cooked chicken breast
1 c. chopped Granny Smith apple
1/2 c. chopped celery
1/4 c. raisins
2 T. chopped green onions
1/3 c. low fat mayonnaise
1 T. reduced fat sour cream
1 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon

INSTRUCTIONS:

1. Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining 5 ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

NUTRITIONAL INFO:
Healthy Units: 4 per serving
Calories=207; Fat=4.4g; Protein=22.4g; Carb=18.4g; Fiber=1.1g; Chol=61mg; Iron=1.2mg; Sodium=402mg; Calcium=32mg

NOTE: This is the best chicken salad recipe. Still good if you use 1/4 cup of mayo, or a mix of mayo and fat free sour cream.

Thursday, December 29, 2005, 9:49 AM

Cauliflower Cheese soup - this one is a lifesaver!

Cauliflower Cheese soup

14 oz. fat free chicken broth
1 head of cauliflower, split into rough pieces
1/4 cup of minced onion or shallots
2 or 3 wedges of Laughing Cow cheese or 2 or 3 TBSP of low fat cream cheese
1 or 2 cups of fat free milk (organic tastes better)
salt and pepper to taste

Saute onion in a Pam sprayed pan. When soft, add cauliflower chunks and broth. Simmer until cauliflower is soft. Remove from heat and in batches, blend in food processor with fat free milk. Season with salt and pepper to taste.

NOTE: This is so easy and tasty. Great for cold weather or when you’re starving and want filling, low calorie food. I like to pan-fry some scallops to add to the soup.

Thursday, December 29, 2005, 9:50 AM

Black Bean and Quinoa Salad

Black Bean and Quinoa Salad
VegWeb.com From radair@northnet.org

Ingredients:
• 1/2 cup quinoa
• 1 cup white corn
• 2 scallions chopped
• 1/2 cup chopped tomatoes
• 1/2 cup chopped celery
• 1/2 cup chopped green peppers
• 1 can black beans, drained and rinsed

Dressing:
• 3-4 tablespoon oil...not a heavy olive
• 2 tablespoon lemon juice or balsamic vinegar
• 1 clove garlic minced
• salt and pepper to taste
• cilantro

Directions:

Serves: 4-6.
Preparation time: 30 min.

Soak quinoa for five minutes then drain. Cook either in vegetable stock or water for 15 minutes. In the last five minutes put in the corn if using frozen. Drain and cool. Mix the remaining ingredients in a bowl and pour the dressing in and mix well. This is good the next day as well. Best if served cold. Substitutions can be made for the vegetables...red onions, grated carrots, what ever you prefer. I have also added a small amount of jalopeno peppers before because my husband likes it hot....

NOTE: This really is a fabulous salad and quite healthy. I think the quinoa doesn’t need to be cooked that long, you could also substitute millet or whole wheat couscous. I cut back the oil.

Thursday, December 29, 2005, 9:50 AM

Chiles Rellenos Casserole

Chiles Rellenos Casserole

1/2 pound ground chicken (or turkey)
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can fat-free refried beans (I used re-fried black beans)
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour (I used whole wheat)
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites
Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.
Yield: 6 servings (serving size: 1 (3 1/2-inch) square)

NUTRITION PER SERVING
CALORIES 292 (29% from fat); FAT 9.5g (sat 4.6g, mono 2.9g, poly 1g); PROTEIN 23.3g; CARB 29.3g; FIBER 5.2g; CHOL 118mg; IRON 3.7mg; SODIUM 640mg; CALC 242mg;

Thursday, December 29, 2005, 9:52 AM

Spinach-and-Artichoke Dip

Spinach-and-Artichoke Dip

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

NUTRITION PER SERVING
CALORIES 148 (30% from fat); FAT 5g (sat 2.9g, mono 1.5g, poly 0.5g); PROTEIN 7.7g; CARB 18.3g; FIBER 1.5g; CHOL 17mg; IRON 0.6mg; SODIUM 318mg; CALC 164mg;
Cooking Light, SEPTEMBER 2000

NOTE: Brought this to Thanksgiving dinner and no one new it was “diet”. Serve with whole wheat pita chips or whole grain crackers to make it even healthier.

Thursday, December 29, 2005, 9:54 AM

Lentils and Bulgur with Caramelized Onions

Excerpted from Claudia Roden's The New Book of Middle Eastern Food which I HIGHLY recommend.

Mujadra bel Burghul
(Lentils and Bulgur with Caramelized Onions)

Serves 4-6. This Lenten specialty of the Orthodox Christian Communities of Syria and Lebanon can be served hot or cold. Accompany with yogurt.

4 cups of chicken stock
1/2 teaspoon allspice
good pinch of chili pepper (optional)
1 tablespoon tomato paste
1 cup large brown or green lentils, washed
salt and pepper
1 1/4 course ground bulgur (cracked wheat)
8 tablespoons of extra virgin olive oil
2 large onions halved and thickly sliced

In a large pan, bring the stock to boil. Add allspice, chili pepper, and tomato paste. Stir well and add lentils. Simmer with lid on for about 15 minutes or until the lentils are almost tender.

Add salt and pepper, stir in bulgur. Cook with the lid on, over very low heat for 10-15 minutes, adding a little water if it becomes too dry. Then leave for 10 minutes longer, with the lid on, until the bulgur is plump and tender. Stir in 5 tablespoons of olive oil.

At the same time, in large frying pan, fry the onions in the remaining oil over medium heat for about 30 minutes, stirring often, until they are very brown, putting the heat up towards the end to caramelize them. Serve the lentils and bulgur topped with the onions.

My WW changes: "fry" the onions in ff chicken stock and then just add olive oil at the end to caramelize over high heat.

I added 3 tablespoons of oil to the bulgur at the end, but you could easily use less, or omit entirely. I would not omit the oil in the onions, as this component really makes the dish.

1 cup = 4 points (would be less if you cut the oil even more)

Thursday, December 29, 2005, 9:55 AM

Turkey Noodle Soup

I just made this from my Christmas leftovers... it's so good and filling. Good idea for the thread, I'm always looking for new healthy meals. Thanks. :)

the carcass of 1 turkey, broken into large pieces
2 ribs of celery, chopped coarse
3 carrots, chopped coarse
3 garlic cloves
2 small onions, quartered
1 teaspoon black peppercorns
a 28-ounce can plum tomatoes, chopped coarse and drained well in a colander
6 ounces wide egg noodles
1/4 cup finely chopped fresh parsley leaves

In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.

When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.

Makes about 12 cups, serving 8.
Gourmet
November 1990

Link

Thursday, December 29, 2005, 10:01 PM

White Bean Salad

This is more of a summer dish but it's so yummy I had to share...

16 ounces Great Northern beans (the brand in a jar yields best results)
1/2 red pepper, diced
1/4 cup scallions, thinly sliced (some white, some green)
1 can white albacore tuna
1/2 cup loosely packed, roughly chopped parsley
1 tablespoon extra-virgin olive oil
5 tablespoons lemon juice
1/2 teaspoon coarse-grained salt
Coarsely ground black pepper

Place all ingredients in a large salad bowl. Taste and adjust seasonings with lemon juice, salt and pepper as needed.

Link

Thursday, December 29, 2005, 10:06 PM

I tried the cauliflower cheese soup this weekend - and had to make it a second time! It's sooooo good!!! Tastes just like a cream soup! YUM!!! Thanks for posting it!

~jilli10582

Tuesday, January 03, 2006, 10:38 AM

Thanks!

Glad you liked the soup. It is a lifesaver for me, especially after getting home late from the gym.

- Melissa

Tuesday, January 03, 2006, 1:37 PM

I meant to add before - if anyone else tries the cauliflower recipe but doesn't have a food processor/blender, a potato masher works well too, with less mess to clean!!

jilli10582

Tuesday, January 03, 2006, 3:58 PM

3 different recipes based on the same spices

I posted this on another thread, but thought I'd add it here. :-)
A couple of different versions using the same spices-- they all have a Mexican flair. :-)

Note: you can always add some Cayenne pepper or other types of hot peppers to make each of these spicier!

Here's a great black bean & corn salsa that I make from scratch--but it's so good that you can eat it as it's own entree, without the chips! :-) Lots of protein and fiber in the beans and minimal to no fat.

Note that these amounts are approximate--i tend to adjust the seasonings as I cook (and I rarely measure.)

1 can of black beans
3 ears of roasted corn cut off of the cob - About 2 cups

Note: It's important NOT to use canned corn.

Fresh is best--soak in water, then roast on a BBQ until the husks blacken and the kernals caramelize-- adds a nice sweet flavor. If fresh corn is out of season, Trader Joe's has a really good frozen roasted corn.

If you can't (or don't have time) roast it, you can cut the kernals off of the cobs (or use frozen corn), then saute it with the Shallots in a SMALL amount (1 tbs) of olive oil until the corn gets a caramelized brown color.)
1 can of La Preferida Tomatoes & Jalapenos (my hubby very sensitive to onions, so this one of the few canned "salsa"-type products he can use.
2-3 shallots (depending on how strong they are) - peeled and finely minced

FRESH Cilantro about 3 TBS (more or less to taste) - Do NOT use dried--the tast is not the same!
Juice of 1 lime (freshly squeezed)
ground Cumin powder about 1/4 - 1/2 TSP (more or less to taste)
Chili powder about 1/4 - 1/2 TSP (more or less to taste)
Salt (to taste)
fresh ground Pepper (to taste)
Garlic Powder about 1/4 TSP (more or less to taste)

1) Sautee the shallots (and the corn, if not roasted) in a frying pan over medium heat with about 1 TBS of olive oil. Sautee until the shallots and corn get a nice caramel color to them. Be careful not to BURN the shallots or they will get bitter.

2) once they are sauteed, take them out of the pan and let them cool.

3) In a big bowl, mix together the black Beans, Corn, shallots, and tomatoes/jalapenos.

4) Add the lime juice and cilantro and mix thoroughly with the other ingredients.

5) Add the cumin, chili, garlic powder and ground black pepper to taste.

6) At the very end, add salt... :-) Or, if you are eating this as a salad or main dish, salt just before eating. :-)

Yummy!

Guacamole
I know that guacamole has a lot of fat, but you can also prepare it using the same combination of spices above. (However, don't saute the shallots). Mix the spices with 2 ripe avocados (substitute the avocados for the tomatoes, beans and corn--you can add a chopped fresh tomato and 1 TBS of plain non-fat yogurt (optional) to make it creamier...

*****************************************
For a great tasting Sandwich:

There are some low-carb/low-fat Wraps available that taste pretty good. (sorry, I don't know the names.)

Grill up some chicken (no skin), (sprinkle some of the above spices on it for seasoning--If you decide to marinate the chicken, use the spices above (mixed with the juice of 2 limes and a tablespoon of olive oil (optional))

Grill it on a barbecue or George Foreman grill, so that the fat drains away...

You can also grill using pork, fish (a firm one such as salmon or tuna, etc.), shrimp or veggies (Peppers, carrots, egglplant, zuchinni, yellow squash, and portabella mushrooms are good choices)

Put in a low-fat/low-carb tortilla,
Top with the following:
black bean & corn salsa
a small dollop of low or non-fat plain fat yogurt (drain the whey, so that it will have the consistency of a sour cream.)
you can also add tomato slices, shredded lettuce, red peppers, or other veggies to your taste...

Friday, January 06, 2006, 5:48 PM

60 SECOND HEALTHY CHEESECAKE

60 SECOND HEALTHY CHEESECAKE

I have a die hard sweet tooth. Luckily for me, I found this recipee on OPRAH, and have substituted this quick fix whenever I need a sweet. Not only is it delicious, it takes less than 60 seconds.

INGREDIENTS:
Ricotta Cheese (low fat)
Sweetner (or sugar) I personally use SPLENDA
Vanilla extract** optional

Just spoon in a small cup of ricotta cheese. Add a package of splenda and stir for 30 seconds. If you wanted to add a vanilla flavor (or any other flavor), just add a couple of dashes/ squirts of vanilla or any other extract. Stir and you are done. This is truly delicious and completely satisfying!

For variety... you may want to add cinimmon, nutmeg or cocao. Plain is fine too!

Enjoy everyone!

-Dre

Friday, January 06, 2006, 9:21 PM

Easiest Black Bean Soup Ever

2 cans Black Bean Soup (drained)
1 cup Salsa
1 cup Vegetable or Chicken Broth (low fat/low sodium)
1 tsp cumin
crushed garlic to taste ( i like a lot!)
salt and pepper to taste

optional:
fat free sour cream
green onion (chopped)

1. Combine black beans, salsa, broth, cumin, garlic and salt and pepper in the blender. Blend until smooth.

2. Transfer ingredients to a saucepan, and heat over medium temp. until hot.

3. Serve with a spoonfull of sour cream and a some green onions on top.

This goes well with some chicken quesadillas or a salad. And, is really great to make when you're pressed for time, but want something tasty and comforting.

Tuesday, January 17, 2006, 2:17 PM

Turkey Sausage Chili

had to revive this thread~ i just had the most amazing turkey chili. The recipe is from the food network show "calorie commando" & is so filling and delicious.

I served it with home made tortilla chips. Just take corn tortillas & cut them either into wedges or strips & bake on a cookie sheet on 400 degrees for 15- 20 minutes.

-txchick

Turkey Sausage Chili
Recipe courtesy Juan Carlos Cruz

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 10 servings
User Rating: 4 Stars

Canola oil spray
1 medium red onion, coarsely chopped
3 to 4 canned chipotle chiles in adobo sauce, coarsely chopped
2 turkey sausage links, sliced into 1/2-inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 (14-ounce) can pinto beans, undrained
1 (14-ounce) can black beans, undrained
1 (14-ounce) can kidney beans, undrained
1 (14-ounce) can Italian-style diced tomatoes, undrained
1/4 cup coarsely chopped Mexican chocolate
2 cups merlot
1 cup fresh cilantro leaves, chopped
1/2 cup shredded low-fat Cheddar

Spray a large saucepan or Dutch oven with a few sprays of the oil spray. Add onion and saute over medium-high heat until tender. Add chipotles, sausage, seasonings, beans, tomatoes, chocolate, and wine. Bring to a boil over high heat and then reduce the heat to a simmer. Cover and let simmer for 30 to 40 minutes. Stir in cilantro and cheese just until cheese is melted. Serve immediately.

Nutrition Information
Nutritional Analysis per serving Calories 208
Fat 6 grams Saturated Fat 2 grams
Carbohydrates 23 grams Fiber 7 grams

Link

Friday, January 27, 2006, 9:51 PM

Tuna "tartare"

4 oz. fresh tuna steak, cut into 1/2 in. cubes
1 whole lime, squeezed
1 TBSP. kosher salt
1 TBSP. fresh ground black pepper
1 TBSP. rosemary, unchopped
1 TBSP. sweet or hot paprika
2 whole grain crispbreads
1 splash white wine

Cut tuna into cubes and toss with lime juice. Let sit for 15 mins.
Put in salt, pepper, and sage. Spalsh lightly with white wine.
Break 2 crispbreads in half to make 4 pieces. Put small scoops of tuna mixture onto crisps, then sprinkle paprika on top and serve.
Serves 2.

Saturday, January 28, 2006, 1:21 PM

yum!!

Man I love to cook and share recipes! I will return to this site tomorrow and share some favorites. I concur, some type of recipe sharing feature should be added to the site! Debs

Sunday, January 29, 2006, 12:03 AM

This was absolutely awesome, everyone loved this and although it is a bit of work so worth it. Caldo de Bolas

Sunday, January 29, 2006, 12:07 PM

Quick, yummy go-to dinner

A) Roast a chicken or buy a pre-cooked one at the store

B) buy some whole wheat pita, slice and warm it in the oven

C) Buy or make your favorite hummus

D) Make a quick Greek salad as below, throw it on the table ( with a bottle of wine if you're so inclined) and enjoy!

Greek salad; add or delete ingredients to your liking

Slice a large thin-skinned or peeled cucumber
halve a few handfuls cherry tomatoes
chunk up a red bell pepper
thinly slice a bit of red onion or shallot
toss in a handful kalamata olives
slice a few celery stalks
add a handful low fat feta

toss all together with chopped fresh parsley and basil, a squeeze of lemon, a glub of olive oil and a sprinkle of red wine vinegar, salt and pepper to taste

Everyone, even the kids, finds something to love about this meal, and it is so fresh tasting and easy...try it!
Debs

Sunday, January 29, 2006, 11:39 PM

Re the 60 second cheesecake

Add some grated orange zest, and /or swirl in a spoonful of sugar-free raspberry or cherry jam...top with one square crumbled graham cracker...AWESOME!!

Sunday, January 29, 2006, 11:43 PM

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