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.
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.
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Kim. Not Kimberly, not Kimmie, and certainly not Kimbo. Just Kim. Though it was frankcassiesmom for a blink of an eye.
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 400°.
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 400° 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
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!!
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Karen
Life is short. Break the rules. Forgive quickly. Kiss slowly. Love truly, laugh uncontrollably. And never regret anything that made you smile.
You're not 4 years old. You can tell yourself NO!" Dr. Phil
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!
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.
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.
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)
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Kim. Not Kimberly, not Kimmie, and certainly not Kimbo. Just Kim. Though it was frankcassiesmom for a blink of an eye.
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.
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.
here's something a little different for the low-carbers amongst us - bacon cups!
came across it today, but it is something i'm definitely going to try.
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!
Ooh, Kelly. I'm gonna try this!! I love 'nanner puddin'!!
Thanks for the cottage cheese and water for milk in pudding tip, Lisa!!
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Karen
Life is short. Break the rules. Forgive quickly. Kiss slowly. Love truly, laugh uncontrollably. And never regret anything that made you smile.
You're not 4 years old. You can tell yourself NO!" Dr. Phil
I love those flax bread things. We make them all the time... with the cinnamon, they taste just like french toast to me. YUM.
I just had a thought - we have the trueprotein Orange Cream flavoring... I wonder, if we mix that in and put some sf syrup on them... would they taste like those pillsbury orange rolls? HMMMM. I may have to experiment...
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"If 'toning' is the goal, strength is the method." ~ Mark Rippetoe
I usually have one of these recipes as an evening snack.
Banana-Cashew "Ice Cream"
In a food processor, combine the following:
1 frozen banana, sliced
1 T cashew butter (can use any nut butter really)
1/2 scoop vanilla protein powder
Once the mixture starts to get crumbly, pour in a little bit of milk (I use unsweetened almond milk because it is very low in carbs/cals) until everything comes together. Add a few chocolate chips, if you'd like.
Cherry-Chocolate "Ice Cream" In a food processor, combine the following:
1 c frozen cherries
1 T almond butter
1/2 scoop chocolate protein powder
Add milk in the same fashion as the banana recipe.
Wow, That is awesome. I have one of those mini shake blenders, which is a similar concept but it never donned on me that I could use my regular blender. Now I am off to search my mason jar stash to see if I have the right size!!
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AM, homeschooling mom to Wild & Wacky, see my fitness journey here, my training log here and my everything else blog here.
Consistent practice equals consistent progress.
20 oz ground turkey breast
1/2 cup chopped pecans
1/2 medium red onion finely diced
1 medium to large granny smith apple (1/4 inch dice)
1 tsp maple extract
1/2 cup egg beaters
1 tsp kosher salt
2/3 cup Panko bread crumbs
Mix all ingredients thoroughly and shape into 34 - 1 inch balls. Place on a cookie sheet. Bake at 425 degrees for 15 minutes.
Each meat ball has 39 calories, 3g fat, 2g carb and 4.5g protein
What I will do differently next time:
I will probably grate 1/2 the apple and dice 1/2 the apple. I like the contrast in texture of the diced apple but it makes the meatball a bit hard to hold together. I will also try replacing the pecans with 1/4 cup flax seeds. The pecans didn't add the texture I was hoping for and flax seeds are healthier. That will probably help them hold together a bit better as well. Lastly I will add more maple extract, 2 tsp probably. I really wanted that distinct breakfast flavor. Once they cool I will know for sure. It might come through better once they are cold. (BTW, the flavor did come through better once they were cold.)
My almost over ripe avocado found a purpose today! This stuff is really good. I am going to have to be very careful not to eat too much at once!
Avocado Hummus
1 very ripe avocado
1 can Garbanzo beans (drained and rinsed)
3 Tbsp lime juice
2 Tbsp tahini (I probably use closer to 3)
2 tsp freshly ground black pepper (use more or less depending on how much kick you want)
1 tsp kosher salt
1/4 cup olive or avocado oil (I used some of each)
Dump all ingredients in the food processor except the oil. Process thoroughly, drizzle in oil until smooth and creamy. Chill thoroughly before eating (yeah right!).
1 cup Splenda
Cinnamon, nutmeg or other spices of choice
1 tsp sea salt
Preheat oven to 350
Whisk together water, milk, egg whites, salt and Splenda.
In a large pan over medium heat, mix together the milk and egg mixture, oats, seasonings and flax seeds. Bring to a simmer and cook for 5 minutes or until liquid begins to thicken, stirring constantly.
Remove from heat and fold in blueberries and pecans.
Spoon into 18 silicone muffin cups. Fill to the top as this will not rise.
Bake for 40 minutes or until firm to the touch.
If you use a metal muffin tin you should line them with papers or they will not come out very easily. After they have cooled enough to handle, turn them out of the silicone cups and allow to finish cooling. Once cool, store in the fridge for up to a week.
I am working on a better version of this (more protein and cleaner). I will post it once I come up with something.
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AM, homeschooling mom to Wild & Wacky, see my fitness journey here, my training log here and my everything else blog here.
Consistent practice equals consistent progress.
Healthy Chocolate chip cookies Ingredients: 3/4 cup whole wheat flour
3/4 cup all purpose flour
3/4 cup soy flour
1 tsp baking soda
1 tsp baking powder
1/2 cup ground flaxseed
1 cup oatmeal
1 cup brown sugar
1/2 cup unsweetened applesauce
1 cup splenda
1 cup eggbeaters
1 tsp vanilla
1/2 cup chocolate chips
Mix first 7 ingredients.
then add applesauce and sugar, mixing until fluffy.
add eggs and vanilla, mix.
then chips, stir until well mixed.
Drop by tablespoon to ungreased baking sheet,~2 inches apart.
Bake 350 degrees for~12 minutes.
Don't overcook (will be too crumbly).
2 Cookies Per Serving
Calories 123
Fat 1.98g
Cholesterol 2.39g
Sodium 149.93g
Total Carbs 15.32 g
Fiber 2.38g
Sugar 3.58g
Protein 5.57g
I tried the flax muffins today. Ended up using 1/2 scoop of protein powder and 1 TBL of flax. Was pretty good. I'm not really a muffin kind of gal but these will be great for a change of pace once in a while! Thanks!
We added trueprotein's orange cream flavoring to the muffins, and made an orange "frosting" for them as well (whipped cream + orange flavoring). turned out REALLY REALLY good.
I made two muffins, then sliced each one into four rounds. I then spread some of the "frosting" onto each round, using about 1/4 cup whipped cream for each muffin (total, not per round! ).
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"If 'toning' is the goal, strength is the method." ~ Mark Rippetoe
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