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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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September 16, 2005, 6:39 pm CDT

Turkey in (real) Mushroom Sauce

No cream of mushroom soup anywhere near this meal - this is the real deal. 

  

  

Turkey in Mushroom Sauce (Serves 1) 

  • 6 oz broccoli florets
  • 4 oz sweet potatoes (1 small should do)
  • ¼ oz whole wheat flour
  • Two 1 ½ oz turkey medallions
  • Sea salt
  • Fresh ground black pepper
  • ¾ tsp olive oil
  • 1 peeled & chopped shallot
  • 1 ½ oz sliced button mushrooms
  • 1 ½ oz sliced oyster mushrooms
  • 1/3 oz white wine
  • 1/3 oz fresh squeezed lemon juice
  • 1/3 oz fresh or low-salt canned chicken broth
  • 1 tsp chopped Italian parsley
  • 2 oz orange slices

Lightly steam or par-boil broccoli & set aside. Bake (nuke) sweet potato until fork tender, peel, slice & set aside. 

  

  

Place flour on a plate. Season turkey medallions w/salt & pepper before dredging in flour. Shake off excess. 

  

  

Heat oil in a nonstick pan, add turkey & brown on both sides (about 3 min per side). Remove to a clean plate & set aside. 

  

  

Add broccoli & sweet potatoes to the pan turkey was cooked in. Add the shallots & cook for 20 seconds. Now add mushrooms & cook until wilted. Pour in white wine, lemon juice, & chicken broth. Let cook another 30 seconds over high heat. 

  

  

Spoon mixture over turkey, sprinkle with parsley & garnish w/orange slices. 

 
September 19, 2005, 7:02 pm CDT

Creamy Chicken Lasagna

Found this recipe and thought many of you, like us, have more vherry tomatoes this time of year than you know what to do with. It uses 24 cherry tomatoes and looks like it could fit in Phil's plan with a little tweaking. Whole wheat lasagne noodles... Skim evaporated milk. ...Fat free chicken broth...... 2% cheddar cheese etc.  

  • Creamy Chicken Lasagna
  • 12 uncooked lasagna noodles
  • 2 tablespoons cornstarch
  • 1 can (12ounces) evaporated milk
  • 2 cups chicken broth
  • 1 can (8ounces) tomato sauce
  • ½ cup grated parmesean cheese
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon dried basil
  • ¼  teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 cups cooked dhicken strips (12 ounces)
  • 24 cherry tomatoes, thinly sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • Paprika and minced fresh parsley

Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesean cheese, garlic, mustard, basil, nutmeg, and cayene. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat 

Drain noodles. Spread ¼ cup sauce into a greased 13" x9" x2" baking dish. Set aside one cup sauce. stir chicken and tomatoes into remaining sauce. Layer four noodles and half the chiccken mixture in baking dish. Repeat layers.Top with rremaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika. 

Cover and bake at 350º for 45-50 minutes or until bubly. Let stand for 15 minutes before cutting. Sprinkle with parsley.  

Yield 9-12 servings. 

 
September 24, 2005, 10:31 pm CDT

Italian Beef With Lentils

Italian Beef With Lentils (Serves 2) 

  • 9 oz very lean shredded beef (or ground beef)
  • 1 cup cooked lentils (or rinsed, canned)
  • 1 chopped onion
  • 1/2 cup chopped celery
  • 2 chopped tomatoes
  • 1 tsp olive oil
  • 2 crushed cloves garlic
  • 2 bay leaves
  • Italian seasoning to taste
  • Salt and Pepper to taste
  • Sauté onion, celery and bay leaves in olive oil until the leaves become fragrant and the onions start becoming translucent. Add beef and garlic. Continue cooking over low to medium heat until beef is browned. Add lentils and tomatoes. Continue cooking until lentils are heated through. Add seasonings. Serve. 

 
September 27, 2005, 10:10 am CDT

1st Things 1st HRC/HY Recipes

Brunswick Stew

  

 

  

  

  

  

  

  

  

 

  

  

  

  

  

  

1 three pound chicken  

Celery salt, onion powder, garlic powder, pepper  

3 C. water  

1½ C. roughly diced potatoes  

1 box frozen large lima beans 

1 1/2 C. sliced carrots (prepackaged crinkle cut work great!) 

1¾ C. tomato sauce  

1 large diced onion  

1½-2 C. frozen corn  

1 Tbsp. sugar (or equivanent sugar substitute - I don't always use) 

½ tsp. basil  

½ tsp. oregano  

¼ tsp. cayenne pepper (or more, suit to taste)

  

 

  

  

  

  

  

  

  1. Cook chicken slowly in water, celery salt, onion and garlic powders, and pepper about 2 hours.  Remove when fully cooked, skin and de-bone, cutting meat into pieces.  
  2. Skim chicken fat from broth.
  3. Add all remaining ingredients and simmer until vegetables are tender.  Feel free to change vegetables, to your personal preference.    
  4. Serve with muffins or crusty bread and a salad.

      

  

 

  

  

  

  

  

  

  

 

  

  

  

  

  

  

  

 

  

  

  

  

  

  

  

 

  

  

  

  

  

  

 
October 3, 2005, 8:13 pm CDT

Appleburger (Serves 1-2)

I do well with a fry pan, but you may need to add a tiny bit of egg white or egg beaters to keep patties intact on a broiler or grill. 

  • 2/3 cup unsweetened, chunky applesauce
  • 1/3 cup old-fashioned oatmeal
  • Dried onion flakes
  • 3 oz ground turkey breast
  • 3 oz lean ground beef
  • 1 apple sliced into wedges
  • 1 large greens salad with light or fat-free dressing (no or very little starchy or high-glycemic vegetables, croutons, etc)

Mix 1/3 cup applesauce, oatmeal and onion. Add turkey and beef. Mix well and shape into one or two patties. Broil, grill, or fry patties in a non-stick pan until meat is no longer pink. 

  

  

Heat remaining applesauce and serve over patties with apple wedges and salad on the side. 

 
October 7, 2005, 9:06 pm CDT

Shrimp with 3-Bean Salad

Shrimp With Tri-Bean Salad (Serves 2) 

  • 12 oz shrimp
  • 1/2 cup cooked kidney beans
  • 1/2 cup cooked chickpeas
  • 2 cups green beans, diagonal cut
  • 1 cup onion, chopped
  • 4 cups romaine lettuce
  • 1/8 tsp white wine
  • 4 bay leaves
  • 1/8 tsp parsley
  • Salt to taste

  

Marinade: 

  • 1 1/2 tsp olive oil (8 blocks fat)
  • 2 tbsp cider vinegar
  • 2 tbsp dried chives
  • 1/8 tsp dried basil
  • 1/8 tsp black pepper

In a small bowl, combine kidney beans, chickpeas, green beans, and onion with marinade.  Place bowl in refrigerator to marinate vegetables. 

  

  

In a saucepan, Poach shrimp in boiling water with wine and bay leaves until cooked. Remove 

shrimp and cool. Arrange lettuce on two plates. 

  

  

Arrange lettuce on two plates and put vegetables in center. Place shrimp around vegetables 

and sprinkle with parsley. Chill and serve. 

 
October 8, 2005, 12:27 pm CDT

raspberry-banana Youget Salad

3/4 cup boiling water* 

1/2 package of (4-serving size) sugar-free raspberry-flovored gelatin (1 1/2 teaspoon)* 

1 container 96 oz.) yoplarit original 99% Fat-Free red raspberrie yogurt 

1/2 cup frensh or frozen (thawed and well drained ) raspberries 

1 small banana,sliced 

  

  

1. in a small bowl pour boiling water over gelatin; stri ubrill gelatin is dissolved. stir in yogurt; gently stir in raspberris and banana. Pour into two 6-ounce custard cups. 

  

2.refrigerate about 2 hours or untill set. 2 servings 

  

  

100 calories 

  

evelyn 

  

 
October 8, 2005, 11:27 pm CDT

A FEW SIMPLE TIPSA

  

YOUR FAVORITE SUGAR-FREE PUDDINGMIXED  INTO YOUR PLAIN NONFAT YOGURT TASTES WONDERFUL! 

  

MAKE SUGAR-FREE VANILLA PUDDING ...THEN STIR IN CANNED PUMPKIN AND PUMKIN PIE SPICES...YUMMY! 

  

PANCAKE SYRUP?!?!?  REDUCED FAT PEANUT BUTTER...ADD WATER AND STIR UNTIL YOU GET IT THIN LIKE SYRUP.  TASTES GREAT, ULTIMATELY USING VERY LITTLE PEANUT BUTTER 

  

PREPARE YOUR FAVOITE OMELETTES OR MEATLOAF, ETC. IN MUFFIN TINS...THEN FREEZE. 

  

TAKE EIGHT CHICKEN BREASTS AND PUT FOUR DIFFERENT SQUARES OF TIN FOIL WITH TWO BREASTS EACH IN A LARGE BAKING PAN.  SEASON EACH PACKET DIFFERENTLY...THEN BAKE ALL AT ONCE AND FREEZE FOR LATER MEALS. 

  

A CAN OF STEWED TOMATOES IN THE BLENDER MAKES A WONDERFUL JUICE...BE CREATIVE AND END UP WITH V-8 JUICE! 

  

I F YOU LIKE PLAIN YOGURT...THIS IS A WONDERFUL COOL DRINK.  YOUGURT & WATER IN THE BLENDER WITH SALT, PEPPER AND MINT LEAVES.  MY HUSBAND SHOWED ME THIS.  IT IS CALLED DOOGH  (SPELLING IN ENGLISH??)  WE JUST LOVE IT. 

  

I USE LEMONADE KOOLAID AND ADD ABOUT 1/3 OF THE PICTURE WITH FRESH SQUEEZED ORANGE JUICE AND THE REST WATER.  USUALLY NEEDS NO SUGAR...NOT EVEN SPLANDA! 

  

  

  

 
October 17, 2005, 8:34 pm CDT

Hot and Sweet Chili

Hot and Sweet Chili (Serves 4-6) 

  • 12 oz lean round tip beef
  • 1 can (15 oz) low-salt beef broth
  • 1 can (15 oz) black beans, rinsed
  • 1.5 cans (22.5 oz) pink beans, rinsed
  • 1 can (15 oz) petite diced tomatoes
  • 1 cans (4 oz) green chilies
  • 2.5 red bell peppers, chopped
  • 2 large yellow onions, chopped
  • 1 cans (6 oz) low-salt tomato paste
  • 1.5 tsps garlic powder
  • .5 tsp coarse ground black pepper
  • 2 tbsps balsamic vinegar
  • 1.5 tbsps unsweetened cocoa powder
  • 2 tsps chipotle peppers (in Adobe Sauce)
  • .5 tsp red (cayenne) pepper
  • 2 tbsps Splenda
  • Cooking spray
  • 2 cups low-fat shredded cheddar cheese
  • 1 cup avocado, diced

Cut beef into 2-3 inch cubes and sprinkle with black pepper and garlic powder. Sear all sides. Add balsamic vinegar and sauté until reduced. Add beef broth, cocoa powder, and chipotle pepper (cut into tiny pieces or made into paste) mix well, cover and cook at high until beef is lightly cooked through. 

  

  

Dice onion and pepper and add to a large skillet sprayed lightly with cooking spray. Cook at medium high temperature, stirring often, until peppers are tender and onion is caramelized. 

  

  

Add can of tomatoes and green chili peppers, tomato paste, and splenda. Bring to a boil then reduce to simmer. Drain and rinse beans, add to mixture, and mix well. Cover and keep at a low simmer until beef finishes cooking. 

  

  

Stir well, breaking beef into bite size pieces with spoon. Add bean mixture and stir well. Simmer on low so flavors can blend. Garnish with cheddar and avocado and serve with a greens salad. 

 
October 18, 2005, 9:21 am CDT

Megan

Thanks again for posting another KEEPER of a recipe. We miss you on the 200+ board--come on back and talk to us, ok?

Cherie
 
 
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