I enjoy cooking and I love trying new recipes. So I'd like to start a recipe share site right here.....based on tried and true HEALTHY recipes from me and YOU!!!
Feel free to post any healthy recipe. I enjoy taking fattening recipes and cutting down the fat and calories, while keeping lots of flavor. So, I'll start with one of my all time favorites:
Cheese Noodle Casserole
Ingredients
1 package no yolk broad noodles
1/2 cup splenda/sugar blend for baking
5 egg whites whipped till fluffy
8 oz low fat cottage cheese or low fat ricotta cheese
8 oz low fat sour cream or 8 oz low fat plain yogurt
1 cup apple sauce
2 tsp pure vanilla extract
butter flavored cooking spray
Directions
Cook noodles and drain. Beat eggs with fork and mix with sugar/splenda; cottage cheese and sour cream. Remix until creamy and add 1 cup unsweetened apple sauce. Combine with noodles and thoroughly mix together. Spray a square casserole dish with cooking spray and pour in mixture. Bake at 350 deg. for 40 to 45 minutes until top is golden brown. Enjoy!!!!
Please post your recipes under "comments." You will have to click on "comment as" and either click on Anonymous or Name ( and then choose a name.) Cant wait to read and try your recipes!!!
--Lissy
PS..Thanks for the great idea Cuz JS!
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ReplyDeleteHi mom,
ReplyDeleteHere's one from me!
Sweet potato mango baked quesadillas
Ingredients:
1 mango, sliced
1 sweet potato, baked and mashed
3 tortillas
Salsa
Low-fat cheddar cheese (I like Cabot)
Pre-heat the oven to 375 degrees. Spray a small tortilla-sized dish with cooking spray and spread the first tortilla on the pan. Take half of the mashed sweet potato and spread it on the first tortilla. Take half of the mango slices and layer them over the sweet potato. Spread salsa on top (I use a lot but use according to the spice level you prefer). Add the cheddar cheese (I use only a few slices but feel free to add more). Then place a second tortilla on top and repeat by laying more sweet potato, mango, salsa, and cheese. Place the third tortilla on top and bake for 15-20 minutes. Cut into slices.
YUMMMMMMM!!! Cant wait to try it!!!!
ReplyDeleteI'm not a cook...but I do enjoy a good tuna sandwich on whole wheat bread. I mash up a can of tuna in water and then I add my secret ingredient....I chop up pickles and mix them with the tuna. Insted of mayo I add a teaspoon of balsamic viegar...mix all together and put on whole wheat bread and you have a yummy, healthy sandwich!
ReplyDeleteHi Cuz, Here's one that I hope you can use--if not, feel free to delete the post.
ReplyDeleteI discovered sweet tea about three years ago when I traveled in the southeast US. It was much too sweet for my taste, but I liked the concept, so I cut back on the sugar and came up with with the following.
Not-so-sweet tea (makes 1/2 gallon)
ingredients:
5 regular tea bags
1/4 cup honey
juice from one lime
pinch baking soda (to reduce bitterness)
water
method:
Boil enough water to steep the tea bags (about 3 cups). When water comes to a boil remove from heat and add the baking soda and tea to hot water. Let steep for 40 minutes. Remove tea bags.
Put the honey in a half gallon container and pour warm steeped tea into container and stir to thoroughly mix the honey into the tea. Squeeze lime juice into the container and add enough cold water for a half gallon. Refrigerate, stir, and serve cold.
I like to dilute the not-so-sweet tea with water.
I thought I'd share my pizza recipe with you, but bear in mind that I don't know what diabetic dietary restrictions this may violate.
ReplyDeletePizza
Dough:
1 tsp (or package) Active Dry Yeast
1/4 tsp sugar (for yeast to eat)
1/2-3/4 Cup warm water
1/4-1/3 Cup canola oil
1 1/2 Cup all purpose flour
2 Tbls olive oil
Put yeast and sugar in a large bowl and add 1/3-1/2 Cup warm water. Let stand for up to ten minutes until yeast starts to bloom. (This is proofing the yeast and if yeast doesn't bloom, it means it's dead and you should discard mix and start again with a fresh package. I keep my yeast in the freezer until I use it.)
Add oil and flour. Mix in flour, adding water a bit at a time until you have a silky smooth ball. Turn out on a lightly floured board and knead dough. Put olive oil in bowl just mixed dough in and place dough ball in bowl, coating with oil. Cover bowl with towel and let sit until about doubled in bulk (should take about an hour in room temperature, or several hours to overnight in the refrigerator).
Topping (Use what you like, but here's what I used the other night.)
Herb spread for dough: olive oil, cilantro, garlic, basil, oregano--minced
spinach--roughly chopped
tomatoes (plum or whatever is available)--sliced
1 tin anchovies
4 oz more or less shredded mozzarella cheese
grated hard Italian cheese like Parmesan
fresh ground pepper, kosher salt
Putting it together:
Preheat oven to 400°F. Sprinkle pizza stone or cookie sheet with corn meal or semolina flour and preheat unless you can't slide the fully assembled pizza onto the stone. Punch dough down and roll out on a floured board to desired size. If you don't have a way of sliding the dough onto the stone, place the dough on the stone now. Brush the herb & olive oil mix on the dough. Arrange the spinach to cover the dough except for the most outer edge. Grate some pepper on the spinach. Arrange the sliced tomato to cover the spinach. Sprinkle some salt to taste on the tomatoes or arrange the anchovies over the tomatoes. Drizzles the oil from the anchovies over the tomatoes. Sprinkle the shredded Mozzarella over the tomatoes and grate the parm or other cheese over the toms to taste. Put in oven and bake for a half hour or more until edges are golden brown. Remove from oven and let sit for about five minutes before slicing and serving.
Here's one of our family favorites. We usually eat it as a taco salad to avoid the extra carbs of the tortilla. Hope you enjoy it. John Crowley, Caregiver Advocate at Diabetic Connect
ReplyDeleteCrock Pot Chicken Tacos
http://www.diabeticconnect.com/recipes/202-crockpot-chicken-tacos
Ingredients
1-2 lbs boneless, skinless chicken breasts
1 can red enchilada sauce
1 can diced green chilis
3/4 cup diced onion
Whole wheat flour tortillas
Toppings:
Grated cheddar cheese
Diced Tomatoes
Shredded lettuce
Sour Cream
Salsa
Cooking Instructions
Place chicken, enchilada sauce, green chilis, and onion in crockpot. Cook on low heat for 3-4 hours. When fully cooked, shred chicken with fork.
Serve on warm whole wheat tortillas and top with cheese, lettuce, tomatoes, and sour cream.
If your blood sugar is running high, you can easily turn this into a very low-carb taco salad by simply eliminating the tortilla.
Thanks so much John! It sounds so good and spicy! Cant wait to try it!
ReplyDeleteUpdate!! It's been too long!! We miss you!
ReplyDeleteStart posting again!
ReplyDeleteLove,
Marielle
More posts please!! :)
ReplyDeleteLove,
Marielle