Recipes! Post a Favorite

[beckah54]

Hi all. I'm new to the "Room" but I wanted to add a recipe from Weight Watcher's web site;

Unstuffed Cabbage Rolls

1 lb. low fat hamburger (I use 93/7)
1 head cabbage chopped
2 cans diced tomatoes
1-1 1/2 cups brown rice
diced green peppers to taste
diced onion to taste

Brown hamburger with diced onions and peppers (if used). Add chopped cabbage and cook until cabbage is softened. (I add a little water to help it along).
Pour in the 2 cans of diced tomatoes and the cooked rice and let simmer until done.

Tastes just like cabbage rolls but less work. Also pretty low calorie.

 

[beckah54]

Also, another WW recipe for Monkey Bread


MONKEY BREAD

3 Tbsp fat-free margarine
1/2 tsp ground cinnamon
1/8 tsp vanilla extract
1 Tbsp water
1 can of reduced fat refrigerator biscuit dough
1/3 cup Splenda brown sugar blend

Mix margarine, water, brown sugar, and cinnamon in a microwave safe bowl. Cook in the microwave for 30 seconds and stir to melt the margarine and sugar. Add the vanilla extract to the bowl. Open the biscuit can and cut the biscuits into 1/4 pieces. Dump the biscuits into the bowl with melted ingredients and stir well to coat each piece evenly. Microwave for 4 minutes, stir, and microwave for another 2 minutes. Let cool for 1 minute.

 

[Mary Kay]

Thanks! I like monkey bread but can't have it..this recipe works for me!
I made cabbage rolls but didn't cover them with the tomatos..yucky dry!

 

[Momof3]

Oriental Salad

Shredded Cabbage
1 Stick of Margarine
2 Packages Ramen noodles
1/2 C Slivered Almonds
1/2 Sunflower Seeds

Dressing
1/2 C Sugar
1/4 C Vinegar
1/4 C Oil
2 tsp soy sauce

Melt margarine. Add crushed uncooked Ramen noodles and nuts. Brown. Let cool and add to cabbage. Mix up dressing, pour on and toss. Makes quite a bit so I usually only use part of the noodle mixture and dressing and put the other part in the freezer/fridge for another meal.



Sauerkraut

25lbs cabbage
3/4 C canning salt

Wash, core and shred cabbage. Place shredded cabbage into a clean 5 gallon food grade bucket sprinkling with salt as you go. Mix well with hands and pack down. Add brine if necessary. Place dinner plate into bucket and weight with doubled large food grade plastic bags filled with 3qts brine. Place towel over top and set in cellar. Check back in about 4 wks. National Center for Home Food Preservation | How Do I? Ferment

This was today's project with the kids. Tomato sauce tomorrow.

 

[Moonbeat]

I do this mostly without a recipe but I'll try to estimate.

2 bags of frozen "pop it in the microwave" rice or 4 cups of rice
2 or 3 lbs of diced chicken (pre-cooked ok!, preseasoned fajihta good too)
3 small cans diced water chestnuts
1 8oz jar pimentos (drained)
2 cans green beans (drained, not french cut)
2 cans cream of chicken soup
2 cups mayo
4 cups grated cheese (I use a mix of mont jack and cheddar)

Moon's additions: finely chopped onion, finely chopped garlic cloves (about 5 cloves) both sauted in butter then added to the rest.

In a nutshell, prep rice, prep onion & garlic mixture, then combine everything in one big (and I do mean BIG) bowl. You can half this recipe for a smaller casserole but I cook for two growing boys.

Mix everything well, toss into a casserole dish, cook in the oven for about 30 to 45 minutes (depending on how big you made your casserole) at 350 until the top sizzles and edges turn a nice golden brown.

Substitutes: Go low sodium with a different type of mayo (like the olive oil one), low sodium cheeses. Change the flavor up a bit with different cream soups, etc.

 

[Momof3]

I really wish I could get DH to eat rice.

 

[Tilly]

•Pork Roast
•Salt
•Pepper
•Garlic powder
•1 - 12oz can rootbeer

Directions
1.Rub pork roast all over with salt pepper and garlic powder
2.Place in Crock pot, pour rootbeer over and slow cook for 6 hours, or until the roast starts to fall apart.
3.Pull pork apart, toss in the juices and serve on onion rolls.

You can also add sliced onions to the top of this. Not my recipe but a good and easy one.

Apple-pecan Coleslaw
Ingredients:
For the Dressing:
1/2 cup low-fat or non-fat sour cream
2 Tbsp. Dijon mustard
1 Tbsp. honey
zest and juice of one orange (or Meyer lemon)
1/2 tsp. - 2 tsp. hot sauce (depending on how hot you like it)
kosher salt and pepper, to taste
.
For the Coleslaw:
1 16 oz. package shredded cole slaw mix (cabbage)
2 medium Granny Smith apples, diced
2 radishes
1 large carrot
1/2 cup chopped pecans
Preparation:
In a large serving bowl, whisk together the sour cream, Dijon mustard, honey, orange zest, orange juice and hot sauce.

Season with salt and pepper to taste.

Dump cole slaw mix right on top of dressing mixture.

Add diced apples.

With a food chopper, food processor, or knife, mince the radishes and carrot. Add to slaw.

Just before serving, add pecans and toss well.

I have not used pecans in this and I add the oj to taste because it is a little "orangy" to me with the amount stated. I also use the coleslaw mix w/carrots and omit the rads. This is really good with the first recipe on Italian bread.

 

[chellepelle]

A Maine Commercial Fisherman's Fish Chowder Recipe

This is my father's recipe...and he cooked this on the boat. The ingredients are simple and uses 1 pot becuase cooking on a boat on George's Bank and the Grand Banks in 10 to 20 foot seas can be a little tricky, but it is soooooo good. I am writing the recipe as told to me (well If wrote it verbatim from Dad I would have to remove the swears and long winded fishing stories)and how I have cooked it. So my recipe writing skills aren't that great.


Things you need...

1 Stock Pot

1lb to 1 1/2 pound Haddock (Pollock is a great substitute as it's a lil cheaper and as my dad would say.. "It's poor man's haddock...Ayuh...nobody's gonna know the difference" with a deep down east drawl... Do not use Salmon, or any oily strong tasting fish.

Approx 5 medium potatoes (Maine potatoes if you can get them are good a size.. as Idaho russets can be really too big, Red Potatoes/California White are good substitutes) cut not too big and not too small let's say 1 1/2 inch cubes)

1 Onion minced

2 cans of Evaporated Milk

2 Cans of Creamed Corn

1/2 to 1 stick of butter or bacon fat or both depending on what you have on the boat (nothing diet about this)

Fishing Boat Optional....Ha Ha!

Directions

Melt butter in stock pot and saute onions until transparent

Season with McCormick's Seasoned Salt (Dad swears by it) and Pepper

Add potatoes, stir potatoes and onions for a few times saute together for a bit

Cover with just enough water just to cover the potatoes and onions, no more then an inch over the potatoes and onions turn up burner to start boiling for 15 minutes. You may need to add some water during this if water level gets to low. Stir every once in awhile.

Add Fish and cook for another 5 minutes ( a little longer if you didn't cut up the fish in smaller pieces) or until it's opaque and falls apart.

There shouldn't be a need to drain the water (unless there is too much) as the starches in the potato acts as a thickener that is why this recipe doesn't call for a roux.

Turn burner to Low and Add the 2 cans of Evaporated Milk and 2 Cans of Creamed Corn. Stir.

You can serve at this time but I like to have it simmer on low for about 30 more minutes. It's actually even better the next day.

Salt and Pepper if needed to season. Don't forget the Oyster Crackers.

 

[rocketvapor]

OK, ole Rocket can't cook worth a damn, but even I can make this. This is really yummy and everybody loves it. It's great re-heated for lunch or late-night snacks.

A few notes on fat content....I have made this with both low-fat and fat-free cottage cheese and sour cream. I must say that while the fat-free version tastes pretty much OK, the casserole consistency is not as good. I recommend the low-fat version. I always make it with extra-lean ground beef, and it comes out just fine. It can be a bit salty; if this is a concern, omit the tsp of salt. There's plenty in most canned tomato sauces anyway.

1 pound ground beef
1 can (8 oz) tomato sauce
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
1 cup small-curd cottage cheese
1 cup (8 oz) sour cream
1/2 cup minced chives
8 oz medium egg noodles, cooked and drained
3/4 cup shredded cheddar cheese

In a skillet over medium heat, cook beef until no longer pink; drain. Add tomato sauce, salt, garlic powder, onion powder and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Meanwhile, combine the cottage cheese, sour cream and chives; fold in noodles. In a greased 3-qt. baking dish, layer half of the noodle mixture and meat mixture. Repeat layers. Cover and bake at 350 degrees for 35 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

 

[Mary Kay]

Repeats to self..just look don't cook..just look don't cook! I am trying to keep my self down on weight since I lost some. You guys are tempting me! I just love stews and cassaroles! Thanks!

 

[SueandCootie]

Chelle..I do the chowda thing too..nothing diet about it is right!!! I do butter, light cream, chicken stock, haddock, minced clams, crabmeat, onions, celery, potatoes, and oysta crackers. Sometimes even a bread bowl...

 

[Mary Kay]

I love accents! Do it again!

 

[Kelly79]

Chelle..I do the chowda thing too..nothing diet about it is right!!! I do butter, light cream, chicken stock, haddock, minced clams, crabmeat, onions, celery, potatoes, and oysta crackers. Sometimes even a bread bowl...

I prefer halibut corn chowder myself, not too fond of clam chowders...I love clams, just not so much in chowder lol. I def agree it's no food to mix with the word diet though, and bread bowls are the ultimate.