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Topic : A Circle of Friends Cookbook

Number of Replies: 208
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Created on : Friday, August 19, 2005, 06:22:54 am
Author : mysherona

Welcome to A Circle of Friends With Loving Support recipe board.

 

Share your HEALTHY recipes.

 

 

Enjoy!


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August 19, 2005, 5:00 pm CDT

APRICOT AND ALMOND THICK SHAKE

       1/2 cup reduced fat soy milk, well chilled  

        1/2 cup unsweetenedapple juice, well chilled  

         4 dried apricots, soaked and drained  

        5 raw  almonds  

   

Blend all ingrediants in food processor or blender until thick and frothy.  

   

   

   

ENJOY!  

 
August 19, 2005, 5:37 pm CDT

VEGTABLE COLESLAW

    6 CUPS FINELY SHREDDED CABBAGE 

    1/2 CUP GRATED CARROT 

    1/2 CUP GRATED ZUCCHINI (JUICE SQUEZED OUT) 

    1/4 CUP FINELY SLICED CELERY 

    1/4 CUP FINELY SLICED SPRING ONION 

    1/2 CUP COOKED CORN KENNELS 

    1/4 CUP FINELY SLICED RED CAPSICUM 

    1/4 CUP FINELY SLICED GREEN CAPSICUM 

    LARGE HANDFUL FINELY CHOPPED FRESH PARSLEY 

    PINCH CAYENNE PEPPER 

   1 CUP LOW FAT MAYONNAISE 

  

COMBINE  ALL VEGTABLES AND THE CAYENNE PEPPER IN A LARGE BOWL, POUR MAYONNAISE AND TOSS WELL,AND REFRIGARATE FOR AT LEAST AN 1HR BEFORE SERVING. 

  

  

hugs 

  

CONNIE 

     

 
August 20, 2005, 6:17 am CDT

FROSTY LEMONADE PIE

Quote From: kuntrygal

 

 

1 wholewheat pocket-less pita 

1 tsp. prepared pesto 

1/4 cup garlic & onion spagehtti sauce 

1 cup assorted grilled vegetables 

 

 

Top pita with pesto & spagehtti sauce.  Top with grilled vegetables. 

 

To reheat from frozen: Bake at 400 degrees until crisp and heated through, 10-15 minutes. 

 

  

*1 package (8 ounces) fat-free
     cream cheese
*1 tub sugar-free lemonade like crystal
    light
*1cup cold fat-free milk
*1 package (1ounce)sugar-free
  instant vanilla pudding mix
*1 carton (8ounces) frozen fat
  free cool whip thawed
*10 sugar-free lemon sandwich
  cookies crushed
*it calls for 1graham cracker
crumgbled on top, but I leave
it off.

In a small mixing bowl, beat cream cheese and crysal light lemonade mix to smooth. In a bowl ,
 
wisk milk and pudding mixfor 1-1/2 minutes. (mixture will be thick). Beat into cream cheese

mixture. Beat in a third of the cool whip. Fold in the remaining cool whip.

Set aside 3 tablespoons cookie crumbs. Fold remaining crumbs into cream cheese mixture.

Spoon into crust. Sprinkle with reserved crumbs.cover and freeze for 4-5 hours or until firm.

Remove from the freezer15 minutes before serving. makes 8 servings

each serving is 251 calories.   When i eat this i usualy half one portion in half.

 Linda







*




 
August 20, 2005, 7:03 am CDT

GRILLED HERB MIX

Quote From: kindlinda7

*1 package (8 ounces) fat-free
     cream cheese
*1 tub sugar-free lemonade like crystal
    light
*1cup cold fat-free milk
*1 package (1ounce)sugar-free
  instant vanilla pudding mix
*1 carton (8ounces) frozen fat
  free cool whip thawed
*10 sugar-free lemon sandwich
  cookies crushed
*it calls for 1graham cracker
crumgbled on top, but I leave
it off.

In a small mixing bowl, beat cream cheese and crysal light lemonade mix to smooth. In a bowl ,
 
wisk milk and pudding mixfor 1-1/2 minutes. (mixture will be thick). Beat into cream cheese

mixture. Beat in a third of the cool whip. Fold in the remaining cool whip.

Set aside 3 tablespoons cookie crumbs. Fold remaining crumbs into cream cheese mixture.

Spoon into crust. Sprinkle with reserved crumbs.cover and freeze for 4-5 hours or until firm.

Remove from the freezer15 minutes before serving. makes 8 servings

each serving is 251 calories.   When i eat this i usualy half one portion in half.

 Linda







*




 * 2 teaspoons each dried basil, oregano and rosemary , crushed
* 1 teaspoon rubbed sage
* 1 teaspoon dried mint
* 1 teaspoon dried thyme
* 1 teaspoon pepper


This is ideal for flame-broiled chicken or pork, 1/2 teaspoon equals 3 calories, o cholesterol, trace

sodium.


 Linda
 
August 20, 2005, 9:35 am CDT

Boston Baked Beans

INGREDIENTS:
•1 lb. dried navy beans, picked over
•1 medium white onion, diced fine
•1/2 cup dark molasses
•1/2 teaspoon dry mustard
•1/2 cup dark brown sugar
• 1 tsp. Kosher salt
•1/4 lb. lean salt pork, diced fine
•4 strips thick sliced bacon, cooked, but not crisp 

  

PREPARATION:
•Rinse the picked over beans and then soak overnight covered with water.
•Place salt pork in a large sauce pan and add onions. Heat until onions are translucent. Add the beans and water to cover the beans. Simmer beans for 1 hour. Drain the liquid from the beans into a small bowl.
•To 1 cup of the drained liquid, add the molasses, brown sugar, mustard and salt.
•Pour the mixture over the beans and add enough of the drained bean liquid to cover the beans. Cover the bean pot.
•Place in a 300 degree oven for about 4 hours. Uncover, add bacon strips and cook uncovered for another hour. If they get too dry you can add some more of the reserved bean liquid to moisten them.
Serves 4  

 
August 21, 2005, 10:42 pm CDT

ISLAND DRESSING

       1/2 CUP LOW FAT YOGHURT 

       1/2 CUP LOW FAT RICOTTA CHEESE 

       JUICE OF 1 LEMON 

       1/3 CUP SALT FREE TOMATO PASTE 

       3 DROPS TABASCO 

       3 TEASPOONS CHOPPED GREEN CASICUMS 

       A LITTLE FINELY CHOPPED PARSLEY 

       A LITTLE FINELY CHOPPED CHIVES 

   

PLACE ALL INGREDIENTS EXCEPT THE PARSLEY AND CHIVES IN A FOOD PROCESSOR OR BLENDER AND BLEND UNTIL SMOOTH. FOLD  THE PARSLEY AND CHIVES THROUGH THE DRESSING. STORE IN A JAR, SEAL, AND REFRIGERATE. 

  

  

 MAKES 1 1/4 CUPS    

 
August 23, 2005, 4:16 pm CDT

Chicken and Veggies

1 large green pepper 

1 large onion 

1 zucchini 

1summer squash 

16oz. grilled chicken cubed(season with Mrs. Dash) 

1 can stewed tomatoes 

 

slice onion,pepper,and squash.....steam and season(I used garlic powder and Mrs. Dash) 

add stewed tomatoes and chicken and heat until hot. 

 Makes 4 portions 

  

I just throw things together...hence boring name for recipe...LOL....this includes all your veggies but if hungry you may want to have a salad with it......next time I would probably throw in fresh garlic..didn't think of it tonight........ 

 

 
August 26, 2005, 9:01 am CDT

Something Extra

I just thought I would post these three bags of seasoning and coating that I have in bags in my cupboard to use on whatever I want.  I got them from different people on the food network.

A TILIPIA COATING (I use on other fish or anything I feel like)
1/4 Cup Italian Breadcrumbs
1/4 Cup  Parmesan Cheese
1/4 tsp garlic powder
1/2 tsp salt
I keep this one in the freezer.

Magic Dust
1/4 Cup Paprika
1/8 cup fine Kosher Salt
1/8 Cup sugar
1 TBS Mustard Powder
1/8 Cup Ground Cumin
1 TBS Ground Black Pepper
1/8 Cup Garlic Powder
1 TBS Cayenne
This is a great rub for meat or chicken.  I also have it in a shaker by the stove and just sprinkle some on anything I want to spice up a bit.

House Seasoning Blend
1/2 Cup Salt
1/8 Cup Black Pepper
1/8 Cup Garlic Powder

The Magic Dust and the House Seasoning Blend I just keep in a bag in the cupboard.

BETS

 
August 29, 2005, 10:20 am CDT

JELLO LAYERS

1 1/2 cups boiling water 1 4 oz pkge-suger free jello 2 cups cool whip light (frozen) Add boiling water to jello and whisk-then add 2 cups of frozen cool light and whisk again. Put into desert cups and it will layer itself while cooling in fridge for 4 hrs....Sheryl
 
August 29, 2005, 10:26 am CDT

LIGHT COOL-N-EASY PIE

2/3 cups boiling water-1 pkge-4 oz sugar free jello-1 low fat graham cracker pie crust-ice cubes-1/2 cup cold water-cool whip light-add boiling water to jello-then get your 1/2 cup cold water and add ice to make it 1 cup. stir till jello thickens-remove any ice cubes with a spoon. Add 2 cups of cool whip light (thawed)-stir with whisk until blended-refridgerate 10-15 mins until thick-sppon into pie crust-refridgerate for 4 hrs...Sheryl
 
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