Good Eatin' Recipe Thread - JP Fitness Forums

MuscleMom23 · 03-13-2008, 06:12 AM

This is mostly a selfish reason I want to start this LOL! I am always needing ideas on what to eat. I know JP Forums has a place especially for recipes but I know some ladies don't venture outside of this forum.

If you would go through what you yourself have already posted and place a link or copy and paste that would be wonderful! Already the "Famous Chocolate Bean Cake" is legend with newcomers looking here and there for the elusive recipe.

I was hoping we could come here! I also am going to link to the wonderful "Official Women's Challenge" thread that was so yummy!

If you can please post the nutrition. If not, I can try to help and figure that out.

My Recipe Links and one more

Women's Challenge Recipe Thread

JP Recipe Forum

JustKim · 03-13-2008, 07:37 AM

I made this chicken the other night and it was delicious.

Almond Crusted Chicken
1 package boneless chicken breasts (3-4 breasts)
2 Tbsp. olive oil
1 6oz. package of slivered almonds
1/2 c grated parmesan cheese
1 tsp. dried rosemary
1 tsp. dried basil
Salt & freshly ground pepper to taste
2 eggs

Preheat oven to 385°.
1. Heat oil on medium-high in a large nonstick sauté pan.

2. Using a food processor, grind almonds until they resemble the consistency of breadcrumbs. Combine with cheese, rosemary, basil, salt and pepper in a bowl.

3. In a separate bowl, gently whisk the eggs until combined*.

4. In an assembly line, dip each chicken breast in the egg, then coat with the nut mixture** and place in the heated pan. Cook each side for 4-5 minutes or until the almond coating starts to brown. Add more oil if pan begins to appear dry.

5. Line a baking sheet with tinfoil. Place chicken on baking sheet and bake for about 20-30 minutes. The chicken should be golden brown and cooked through.

*To add a spicy flavor, mix a few teaspoons of Tabasco sauce or mustard into the egg mixture.

**If you have time, refrigerate the chicken for 10 or 15 minutes after you've dipped it into the egg and almond. It will help the coating stick during the cooking process.

Amblus · 03-13-2008, 08:36 AM

Yum, that chicken looks really good. I made this last week and it was very tasty. The sauce has a fair amount of sugar in it but if you reduce it correctly you only need to use a little bit per piece of fish because it's got so much flavor:

Pineapple Teriyaki Salmon
From Cooking Light

You can round out the meal with sautéed haricots verts and quick-cooking couscous.

2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon finely grated orange zest
1 (6-ounce) can pineapple juice
1/2 teaspoon salt, divided
2 teaspoons canola oil
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
Grated orange rind (optional)

Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.

Preheat oven to 400Â°.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400Â° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired

Susan4 · 03-13-2008, 10:16 AM

No recipe but I found cocoa dusted almonds at Sam's with the same nutrition profile as regular almonds. Yum! Try them!

LaraT · 03-13-2008, 11:37 AM

I really like this Lentil, Kale, and Sweet Potato Soup. So Healthy!

Emily’s Playground » Sweet Potato Lentil Kale Soup Recipe

DirtyMartini · 03-13-2008, 11:51 AM

We did the almond-crusted thing to tilapia earlier this week and it turned out fantastic! Very versatile, those tasty little almonds.

MuscleMom23 · 03-13-2008, 11:56 AM

Ooooo these all sound good!

Fitwit · 03-14-2008, 02:12 PM

This is a great idea, Kelly! I copied this from my log. I finally crave cottage cheese!

I had to share a dessert I ate tonight! I have been eating the Chocolate Protein Pudding in the Perfect Body Diet book. I changed it a bit tonight and this is what I had:

1/2 cup cottage cheese
1 Tbsp. Jello Instant Pudding-Cheesecake flavor!
a little cocoa to taste
and sweetened just a bit with whatever you use

I blended this all up and had Cheesecake Pudding! It was positively to die for!!

Then macros on the pudding for 1 TBSP. are:
50 calories and 12 carbs, 0 for fat and protein.

A definite repeat and right up there with ice cream for taste! I'm excited, speaking as someone who has to have a "treat!" This fits the bill! Two thumbs up!

Here is Tracey's version, from my log, also. I gotta try this, too!

OMG this was DELISH!!! I blended up some cottage cheese, Sugar Free Cheesecake pudding mix, some blueberries, some walnuts and topped it all with a couple TBLS of Fiber One cereal!

Next time I will get the SF pudding mix. Hope I can find it!!

LisaS · 03-14-2008, 02:14 PM

make "milk" by whizzing up the cottage cheese with a little water and then make the SF pudding as usual - mmm - good for less carbs than milk.

MuscleMom23 · 03-14-2008, 02:40 PM

I think "desserts" on this program are important for me. It keeps me outta stuff!

I make banana pudding with SF banana pudding with sliced bananas, Vanilla PP and milk. I have to try this with cottage cheese! Sometimes I add a sprinkle of walnuts on top also! YUMMO!

LisaS · 03-14-2008, 02:56 PM

I've been on a kick lately making the microwave flax muffins:
Basics:
3-4 T ground flax
1 egg
1-3 t. melted butter (or almond oil)
1 t. worth of sweetner (I use 1 drop sweetzfree)
cinnamon to taste
1/4 t. baking powder

Mix all and then put in a PAM-sprayed little souffle cup or a straight sided coffee mug.
Microwave 1 min on high -- though I find for my microwave that 1:20 on 70% is better.
Remove from container, slice and serve warm with butter or cream cheese.

....
Last night I used Trueprotein Banana Bash flavoring (same amt as for a shake) instead of the sweetener - tastes like banana bread.
Tonight I may toss in a few blueberries.

realcdn · 03-14-2008, 03:04 PM

I keep a combination of prepared/frozen meals, and meats for cooking. This one is the current favourite for pork tenderloin. I use a 14-16 oz tenderloin between two people, serving it just with a large side of vegetables. It would work into more servings if you choose different sides.

Take tenderloin and place in a plastic bag with:

1/4 cup balsamic vinegar
2 cloves chopped garlic
1/4 - 1/2 tsp chili pepper flakes

Remove as much air from the bag and marinate overnight in the fridge.

When getting ready to make, remove from marinade (but reserve), and season with salt and pepper. To cook the tenderloin you can barbecue (sorry, no times) or roast in a 350F oven for 30-35 mins. Let rest a few minutes before slicing.

To make a sauce to serve with:

1 tsp oil
1/2 medium onion, diced
1/2 cup chicken stock
1 tsp butter

Soften the onion in the oil in a small pot. Pour in the reserved marinade and chicken stock. Bring to a boil and turn back slightly, boiling until reduced in volume, about half. Swirl in the tsp of butter until melted. Pour over sliced tenderloin.

Info for marinade / sauce:
2 servings, (ea) 89 calories, 1g protein, 5g fat, 10g carbohydrates

The tenderloin will vary based on the size and servings.

JustKim · 03-14-2008, 03:10 PM

Oh pork tenderloin! Okay MY favorite for pork tenderloin is apricot jam (you can use SF if you like) and spicy (I mean like habanero not horseradish spicy) mustard. Mix, put all over tenderloins and bake. Honestly it makes the yummiest sauce there ever was. I could sit and eat slice after slice dipped in the pan (I'd give you my left arm for it right now)

nutbar · 03-14-2008, 04:29 PM

Quote:

Originally Posted by LisaS

I've been on a kick lately making the microwave flax muffins:
Basics:
3-4 T ground flax
1 egg
1-3 t. melted butter (or almond oil)
1 t. worth of sweetner (I use 1 drop sweetzfree)
cinnamon to taste
1/4 t. baking powder

Mix all and then put in a PAM-sprayed little souffle cup or a straight sided coffee mug.
Microwave 1 min on high -- though I find for my microwave that 1:20 on 70% is better.
Remove from container, slice and serve warm with butter or cream cheese.

....
Last night I used Trueprotein Banana Bash flavoring (same amt as for a shake) instead of the sweetener - tastes like banana bread.
Tonight I may toss in a few blueberries.

Okay, I have to try these. I'm having trouble getting my fat intake high enough and these sound pretty fatty. (Will run the numbers in a sec...) But, what do you mean but adding the Trueprotein? A full scoop substitutes for just 1 teaspoon of sweetener? That would seem to really throw off the dry:wet ratio.

nutbar · 03-14-2008, 04:33 PM

Nevermind, Lisa. I re-read and see that you said the flavoring, not the actual protein powder. Oops.

I've been enjoying homemade hot & sour soup lately.

Drizzle eggs (beaten) into boiling chicken broth, then add in veggies of choice, my current favorites being bean sprouts and mushrooms, plus diced meat of whatever type is handy. Add soy sauce to taste if desired, plus a whopping helping of fire oil and vinegar. I also add in sesame oil some nights for a slightly different taste.

LisaS · 03-14-2008, 04:33 PM

Diane - I have the separate flavorings (no protein) so I'm using them to make it have some flavor other than cinnamon.

OTOH: I've also done this with 1/2 flax and 1/2 protein powder - so that works too.

I'm sure you can make them savory and not sweet as well but I haven't tried it.

nutbar · 03-14-2008, 04:35 PM

Quote:

Originally Posted by LisaS

Diane - I have the separate flavorings (no protein) so I'm using them to make it have some flavor other than cinnamon.

OTOH: I've also done this with 1/2 flax and 1/2 protein powder - so that works too.

I'm sure you can make them savory and not sweet as well but I haven't tried it.

We posted at the same time.

I'll try with just flax and then some with 1/2 and 1/2 to compare. Cool! Thanks!