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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

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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

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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

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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

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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

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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

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