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Topic : 1st Things 1st HRC/HY Recipes

Number of Replies: 41
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Created on : Wednesday, July 06, 2005, 12:57:56 pm
Author : dataimport
Welcome to 1st Things 1st Recipes.

Share your favorite High Response Cost/High Yield recipes! Everyone is always looking for a new tried and true recipe that meets the HRC/HY standards. Post them here!

REMEMBER to use a bullet point before the first word of each line when you list your ingredients.

Whenever possible, add nutritional information. HAPPY HEALTHY COOKING!

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October 29, 2005, 5:34 pm CDT

Snacks for One

Tomato Cheese Salad
Waldorf Salad
Cottage Cheese and Fruit
Mini Pizza 

  

  

Tomato Cheese Salad 

  • 2 fresh tomatoes, diced
  • 1 clove garlic, minced
  • 1/3 tsp olive oil
  • 1 tsp chopped fresh basil leaves
  • 1 oz skim or low-fat cheese
  • balsamic vinegar to taste

  

combine, mix well 

  

  

Waldorf Salad 

  • 1 cup celery, sliced
  • 1/4 apple, diced
  • 1/2 tsp light mayonnaise
  • 1 pecan half, crushed
  • 1 oz skim or low-fat cheese

  

combine, mix well 

  

  

Cottage Cheese and Fruit 

  • 1/4 cup of non fat cottage cheese
  • 1 serving of canned lite, no added sugar, fruit
  • 1 Macadamia, crushed
  • 3 almonds, crushed or slivered

combine 

  

  

Mini Pizza 

  • 1 whole wheat mini pita
  • 1 tbsp low-salt tomato sauce
  • brush of olive oil, less than 1/3 tsp
  • 1 oz skim mozzarella or low-fat cheese

microwave for 20 seconds or until cheese melts 

 
November 16, 2005, 8:50 pm CST

Salmon With Snow peas

Salmon With Snow peas 

  • 3 oz canned salmon
  • 1 egg
  • 3/4 cup onion, chopped
  • 3/4 cup fresh snow peas
  • 1/3 cup water chestnuts, sliced
  • 1/2 cup medium-heat salsa
  • 1 cup fresh mushrooms, sliced
  • 1 tsp olive oil, divided
  • 1 tsp dill
  • 1 tsp Worcestershire sauce
  • 1 tblsp balsamic vinegar
  • 1/8 tsp celery seed
  • 1/8 tsp dry ground double superfine mustard

Heat 2/3 tsp oil in medium nonstick sauté pan. Combine salmon, egg, salsa, and dill. Sauté until heated through. Heat remaining oil in a second pan. Add onion, snow peas, water chestnuts, mushrooms, Worcestershire sauce, vinegar, celery seed, and mustard. Sauté until vegetables are tender. Combine salmon mixture with vegetables and serve. 

 
November 18, 2005, 10:53 pm CST

Fat Free & Favor Full Dressing

Red Pepper Vinagrette (8 Servings) 

 

 

The classic vinaigrette is made with 3 parts oil to 1 part vinegar but this version has no oil in it at all, making it extremely low in calories but very high in flavor. 

  • 1/4 cup apple juice
  • 1/4 cup cider vinegar
  • 2 tblsp chopped onion
  • 2 cloves garlic, chopped
  • 1/2 tsp dried whole oregano
  • Big pinch of rosemary
  • Big pinch of thyme
  • 1/2 tsp dry mustard powder
  • 1/2 tsp paprika
  • 1/2 of a roasted red bell pepper

Combine all ingredients in a blender and mix thoroughly. 

  

  

Per serving: 8 calories, 0 g total fat (0 g sat), 0 mg cholesterol, 2 g carbohydrate, 0 g protein, 0 g fiber, 50 mg sodium 

 
November 29, 2005, 10:14 pm CST

Leftover Turkey with Vegetables

Leftover Turkey with Vegetables (Serves 1) 

  • 3 ounces diced, leftover turkey
  • 1/4 cup corn kernels
  • 1/3 cup onion, diced
  • 1/4 cup cooked black beans, rinsed
  • 1 cup mushrooms, sliced
  • 1/2 cup whole green beans
  • 1/2 tsp olive oil, divided
  • 1/4 tsp lemon herb seasoning
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp celery seed
  • 1/2 tsp garlic, minced
  • Salt and pepper to taste

  

In a medium nonstick sauté pan, heat 1/4 teaspoon oil. Add turkey and lemon herb seasoning. Sauté until cooked through. In second nonstick sauté pan, heat remaining oil and sauté the corn, onion, black beans, mushrooms, green beans, Worcestershire sauce, celery seed, garlic, and salt and pepper. Cook until vegetables are crisp-tender. Blend turkey with vegetables and serve. 

 
December 28, 2005, 8:03 pm CST

Beef and Cauliflower with Almonds

Beef and Cauliflower with Almonds - Serves 4  

  • 2/3 cup plain fat-free yogurt
  • 2 tsp cornstarch
  • 2 tsp curry powder
  • 1/4 cup honey mustard
  • 1 lb Top Sirloin grilling steak, cut into 1/2 inch cubes
  • 4 cups small cauliflower florets
  • 6 oz low-salt beef broth
  • 1/2 pound snow peas
  • 4 cups hot, cooked whole wheat pasta
  • 1/2 cup toasted slivered almonds

Combine first 4 ingredients and fresh ground pepper to taste in a small bowl; stir well with a whisk and set aside. 

  

  

Heat a large non-stick skillet over high heat. Add meat and sauté until browned. Remove from skillet and set aside. 

  

  

Add cauliflower and broth; cover, reduce heat and simmer 3 minutes. Return meat to skillet; stir in yogurt mixture. Add snow peas and bring to a boil; cook 2 minutes, stirring gently. 

  

  

Toss with pasta and garnish with toasted almonds before serving. Also good cold. 

 
January 9, 2006, 11:24 am CST

Hope to be able to find this archive site

Quote From: cgenethoma

The site is listed under Archives or you can copy and paste the info below and use your Browser:

 

http://www.drphil.com/messageboard_archive/?IDX=messages&DiscussionID=818

I miss the recipe site and hope the archives don't get wiped out soon. I haven't posted in a while but I rely on those recipes to help me get healthy. 

 

Cherie 

  

 
January 28, 2006, 8:41 pm CST

Marinated Chicken Grill Packet

Marinated Chicken Grill Packet (Serves 1) 

  • 3 oz chicken breast
  • 1 tsp olive oil
  • Fresh rosemary to taste
  • Fresh minced garlic to taste
  • Chili pepper to taste
  • 2 cups diced zucchini

  

  • 1 Whole fresh fruit of choice (peach, cherries, apple)
  • Cinnamon or nutmeg to taste

Marinate chicken, olive oil, and seasoning for 15 minutes.  Place chicken and zucchini in two layers of aluminum foil, creating a completely sealed little pouch. 

  

  

Place on med-high grill for 12-15 minutes. Remove from heat and let rest for 5 minutes. 

  

  

While waiting, prepare fruit into bite size chunks.  Put into a packet and place on grill for the five minutes your chicken is resting. 

  

  

I'm not posting as many recipes because I feel weird posting all by myself.  :( 

 
January 28, 2006, 11:54 pm CST

Don't give up

Quote From: idealw8

Marinated Chicken Grill Packet (Serves 1) 

  • 3 oz chicken breast
  • 1 tsp olive oil
  • Fresh rosemary to taste
  • Fresh minced garlic to taste
  • Chili pepper to taste
  • 2 cups diced zucchini

  

  • 1 Whole fresh fruit of choice (peach, cherries, apple)
  • Cinnamon or nutmeg to taste

Marinate chicken, olive oil, and seasoning for 15 minutes.  Place chicken and zucchini in two layers of aluminum foil, creating a completely sealed little pouch. 

  

  

Place on med-high grill for 12-15 minutes. Remove from heat and let rest for 5 minutes. 

  

  

While waiting, prepare fruit into bite size chunks.  Put into a packet and place on grill for the five minutes your chicken is resting. 

  

  

I'm not posting as many recipes because I feel weird posting all by myself.  :( 

Please don't give up posting just because we don't join in. I'm working up nerve to tackle the nearly 200 messages I'm behind and will gladly share some recipes once I get back on. Promise!

Cherie
 
 
February 27, 2006, 7:19 pm CST

Turkey-Eggplant Casserole

Turkey-Eggplant Casserole (Serves 4) 

  • 12 oz ground skinless turkey
  • 1 1/2 onion chopped
  • 4 garlic cloves
  • 3 cups eggplant, cubed
  • 1 cup canned low-salt crushed tomatoes
  • 2 green bell pepper, seeded & diced
  • 2 red bell pepper, seeded & diced
  • 1 cup caned black beans, rinsed & drained
  • 3 oz bread crumbs, made from whole grain breads
  • 2 tbsp fresh chopped basil
  • 1/4 cup grated low-fat parmesan cheese
  • 2 tsp olive oil

Preheat oven to 350. Spray 13 x 9 baking dish with cooking spray. 

  

  

Heat olive oil in a large pan. Add turkey, onion, & garlic. Cook 5-6 minutes until browned & onion is softened. 

  

  

Add eggplant, tomatoes, peppers, bread crumbs, black beans, & basil, bring to boil. 

  

  

Transfer to baking dish. Bake, covered, until vegetables are tender, 45-50 minutes. 

  

  

 Uncover, sprinkle with cheese, & bake 15 minutes, until cheese is lightly browned. Let stand before serving. 

 
March 2, 2006, 10:15 am CST

yummy

Quote From: idealw8

Salmon With Snow peas 

  • 3 oz canned salmon
  • 1 egg
  • 3/4 cup onion, chopped
  • 3/4 cup fresh snow peas
  • 1/3 cup water chestnuts, sliced
  • 1/2 cup medium-heat salsa
  • 1 cup fresh mushrooms, sliced
  • 1 tsp olive oil, divided
  • 1 tsp dill
  • 1 tsp Worcestershire sauce
  • 1 tblsp balsamic vinegar
  • 1/8 tsp celery seed
  • 1/8 tsp dry ground double superfine mustard

Heat 2/3 tsp oil in medium nonstick sauté pan. Combine salmon, egg, salsa, and dill. Sauté until heated through. Heat remaining oil in a second pan. Add onion, snow peas, water chestnuts, mushrooms, Worcestershire sauce, vinegar, celery seed, and mustard. Sauté until vegetables are tender. Combine salmon mixture with vegetables and serve. 

my new thing is salmon because it's filling and it tastes so good! there's so much you can do with it, i'm just not that experienced with it. this sounds so good. my fiance makes sandwiches for me to take to school with lemon pepper and it is delicious. i can't wait to try this one. it sounds delicious! and please don't stop posting, i just started and  i need the help of someone like you who knows some things that i'm sure i don't. THANX. keep 'em coming
 
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