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ROSEY4EXCLAIM's Photo ROSEY4EXCLAIM Posts: 163
2/9/10 3:27 A

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"G" is for grapes! So here's a Rainbow Fruit Salad recipe: recipes.sparkpeople.com/recipe-detai
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asp?recipe=51


KAITLINTIP's Photo KAITLINTIP Posts: 126
2/1/10 1:20 P

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Falafel, baked

Ok this is one of my easy dinners, and it not made from scratch.

Keep a packet or two of the dry falafel mixes you buy in the grocery in your pantry. All you really do it rehydrate the mix with water, let it sit, then form the mix into balls. BUT instead of frying the falafel in a big pan of oil, coat a baking sheet with (Misto) spray olive oil or other cooking spray and bake at about 350 until the falafel balls are golden. (I like to flatten my falafel a bit so they are easier to flip and bake (and don't roll off the pan).

Serve warm on a salad with cucumbers, carrots and plain yogurt seasoned with dill; or in a whole wheat pita or tortilla. Either way... delicious and easy.

So I appologize that this isn't really a recipe but rather a different way of preparing a simple meal.

 Pounds lost: 12.0 
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12/24/09 2:30 P

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This is a fabulous light eggplant parmesan recipe!

EGGPLANT PARMESAN
From The Best Light Recipe by the Editors of Cooks Illustrated. Brookline, MA: America's Test Kitchen, 2006. PP 101-102

Eggplant, 2 medium globe (1 lb each) - ends trimmed, cut crosswise into 1/3" rounds
Kosher salt
1.5 C Panko (do not substitute regular bread crumbs for panko)
Mozzarella cheese, part-skim, 8 oz
Olive oil, 1 Tbsp
Parmesan cheese, 1 oz grated plus extra for serving
Flour, .5 C unbleached all-purpose
Garlic powder, 1.5 tsp
Black pepper, ground
Egg whites, 3 large
Water, 1 Tbsp
Vegetable oil spray

SAUCE:
Tomatoes 2-28 oz cans diced
Garlic, 4 cloves minced or pressed
Tomato paste, 1 Tbsp
Extra virgin olive oil, 1 tsp
Red pepper flakes, 1/8 tsp
Basil leaves, .5 C minced fresh

1. Toss half of the eggplant with 1 tsp kosher salt, then place in a large colander over a bowl. Repeat with remaining eggplant and 1 more teaspoon kosher salt . (Use 2 colanders or put second batch on top of the first in a single colander. Recipe written for 1 colander.) Let sit 30-40 minutes until eggplant release about 2 Tbsp liquid. Do not let sit any longer than 40 minutes! Spread eggplant slices on triple thicknesses of paper towels and cover with another triple thickness layer of paper towels. Press firmly on each slice to remove as much liquid as possible and wipe off the excess salt.
2. Adjust oven rack to lower middle and upper middle positions, and heat the oven to 475 degrees. Combine the panko and oil in a 12-inch nonstick skillet and toast over medium heat, stirring often, until golden brown (about 10 minutes). Spread the panko mixture in a shallow dish and let cool slightly. When cool, stir in .5 C Parmesan cheese. Combine flour, garlic powder, and pepper in a second shallow dish. In a third shallow dish, whisk egg whites and water together.
3. Line 2 rimmed baking sheets with foil. and coat with vegetable oil spray. Lightly dredge one side of each eggplant slice in seasoned flour shaking off excess. Dip floured side of eggplant in egg whites, then coat in panko mixture. Press panko to be sure it adheres. Lay eggplant, breaded side up, on baking sheets in a single layer.
4. Lightly spray the top of the eggplant slices with vegetable oil spray. Bake until the top of the eggplant slices are crisp and golden, about 30 minutes. Rotate and switch baking sheets halfway through baking. Leave the oven on; do not adjust temp.
5. Spread 1 C of tomato sauce (see recipe below) in the bottom of a 9" x 13" baking dish. Layer in half of the eggplant slices, breaded side up, overlapping the slices to fit. Spread .5 C tomato sauce over eggplant, and sprinkle with half the mozzarella. Layer in remaining eggplant, breaded side up, and dot with 1 C sauce leaving the majority of the eggplant exposed so it will stay crisp. Sprinkle with remaining mozzarella.
6. Bake at 425 until bubbling and cheese is browned, about 10 minutes. Cool for 5 minutes and sprinkle with fresh basil. Serve with remaining sauce and Parmesan.

SAUCE:
(Makes about 5 cups. May be prepared up to 3 days before use and stored, covered, in refrigerator.)
Process canned tomatoes with juices in food processor until smooth, 15-20 1-second pulses; set aside. Cook garlic, tomato paste, and pepper flakes in a medium saucepan over medium heat until tomato paste begins to brown, about 2 minutes. Stir in pureed tomatoes and cook until sauce is thickened, about 25 minutes. Remove from heat, stir in basil. Salt and pepper to taste.

COOK'S NOTE: I made this once with a jarred pasta sauce. The sauce in the recipe is much better ... and better for you!

Edited by: PATTK1220 at: 12/24/2009 (14:33)
Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~
I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. ~Dean Ornish

Yesterday is history, tomorrow is a mystery, and today is a gift. That's why they call it the present. ~Eleanor Roosevelt


 current weight: 162.5 
204
189.25
174.5
159.75
145
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10/16/09 7:01 P

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This is one of my favorite savory muffins. I've been baking these for years, and I never tire of them. The recipe is from Muffins by Elizabeth Alston. The recipe is called Cottage Cheese Dill Muffins in the book, but I needed to change it so I could have a recipe that began with D.

DILL MUFFINS
2 C all purpose flour
1 T granulated sugar
2 1/2 tsp baking powder
1 1/2 tsp dried dill weed (not seeds)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 large egg
1 C creamed small curd cottage cheese (The fat free kind doesn't work well in this recipe. I use 2%.)
1/2 C milk (I use 1%.)
4 T butter, melted
1 1/2 Tbsp coarsely grated onion

1. Heat oven to 400. Line muffin cups with foil baking cups. These muffins tend to stick, so it's important to use foil liners.
2. Thoroughly mix flour, sugar, baking powder, dill, salt, and pepper in a large bowl.
3. Beat egg in a medium-size bowl. Whisk in cottage cheese, milk, melted butter, and onion. Pour over dry ingredients. Fold in with a spatula just until dry ingredients are moistened.
4. Scoop batter into baking cups. Bake 15-20 minutes or until springy to the touch in the center.
5. Cool muffins completely on a rack before serving.

Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~
I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. ~Dean Ornish

Yesterday is history, tomorrow is a mystery, and today is a gift. That's why they call it the present. ~Eleanor Roosevelt


 current weight: 162.5 
204
189.25
174.5
159.75
145
SARAFROMJERSEY's Photo SARAFROMJERSEY Posts: 442
7/27/09 9:04 A

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Chicken Parmigiana.

This is a weight watchers recipe and it is fabulous. Weight Watchers does not list the calories, but it is 5 WW points, so figure approximately 250 calories? I do not follow WW but one of my family members does, and I just love this recipe.

Chicken Parmigiana
main meals


POINTS Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 35 min
Level of Difficulty: Moderate

Make seasoned chicken smothered with cheese a reality with our lightened-up version of this Italian classic. It's a guaranteed family hit.


Ingredients

1 spray(s) olive oil cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup(s) dried bread crumbs
1 tbsp Italian seasoning
1/2 tsp table salt, or to taste
1 tsp olive oil
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) part-skim mozzarella cheese, shredded
1 tbsp grated Parmesan cheese

Instructions
Preheat oven to 350F. Coat an 8-inch square pan with cooking spray.


Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.


Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.


Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.

 Pounds lost: 7.6 
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7/16/09 2:50 P

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B = Banana Nut Bread. This bread has no added oil, but it is moist and delicious. I like to double the recipe and freeze the extra loaf. BTW, it is delicious toasted. (Sorry it took me so long to get back to this post to insert the recipe!)

BANANA NUT BREAD

2 large eggs, beaten until frothy
3 ripe bananas, mashed
1 C whole wheat flour
1 C all purpose flour
1 tsp salt
1 tsp baking powder
1/2 C coarsely chopped walnuts

1. Mix eggs and bananas together
2. Sift dry ingredients, except nuts.
3. Add to egg and banana mixture.
4. Add nuts. Stir well.
5. Pour into buttered 9 x 5 loaf pan.
6. Bake at 350 for 1 hour or until testing skewer comes out clean.

This recipe is a slightly modified version of the one in the Fannie Farmer Cookbook.

Edited by: PATTK1220 at: 10/16/2009 (19:07)
Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~
I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. ~Dean Ornish

Yesterday is history, tomorrow is a mystery, and today is a gift. That's why they call it the present. ~Eleanor Roosevelt


 current weight: 162.5 
204
189.25
174.5
159.75
145
PATSYANN47's Photo PATSYANN47 Posts: 3,157
7/15/09 6:49 P

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A is for Apricot Pork Chops - yum, we've had this several times. I take it one step healthier by using sugar-free apricot preserves.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=457

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Co-Leader SP Class of May 3-9, 2009

To be inspired, inspire someone else; to be motivated, motivate someone else (it works for me).

Did you use your camera today?

Feel free to visit my flickr page to get to know me/my family better
www.flickr.com/photos/16329395@N00/


 Pounds lost: 62.0 
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7/15/09 1:37 P

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One of the components of a healthy lifestyle is healthy eating. Pick a food you enjoy (going by the alphabet A-Z), and share a recipe using that food. Use a link, or type out the recipe if you don't have a link for it. Pretty soon, we'll all have new recipes to try courtesy of our teammates!

Edited by: PATTK1220 at: 7/16/2009 (14:48)
Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~
I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. ~Dean Ornish

Yesterday is history, tomorrow is a mystery, and today is a gift. That's why they call it the present. ~Eleanor Roosevelt


 current weight: 162.5 
204
189.25
174.5
159.75
145
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