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Old 05-20-2013, 09:18 AM   #136
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Originally Posted by pjlla View Post
SERVES ONE

Ingredients:

Cooked potato, diced - 3 oz.

Fresh baby spinach - 1/2 C, coarsely chopped or torn

Half a diced onion

Any other leftover cooked vegetables

Bit of Mrs. Dash style seasoning

Salt and pepper to taste.

Protein: 3 egg whites or one whole egg or 3 oz of light firm tofu.

Optional: black/kidney beans, shredded cheese, diced cooked veggie burger

Instructions:

Into a hot nonstick (possibly sprayed with non-stick spray or lightly oiled... your choice) skillet dump the potatoes and onion. Cook on medium heat, stirring frequently, until potatoes are starting to get browned.

Throw in other diced leftover cooked veggies (carrots, celery, mushrooms, peppers, broccoli, green beans, sweet potatoes, corn, beets... drained and patted dry if they are very wet) and heat through. Toss the spinach over the top during the last minute or two of cooking, just to wilt it. Push veggies to the edges of the pan and into the middle place your protein, stirring and cooking until done. Scramble the protein with the veggies and serve! You could also add any/all of the optional items at the end of the cooking.


******************

This is a wonderful way to use up leftovers and get your day off to a good start with plenty of veggies!

It is called a "change-it-up" breakfast bowl because it is so easy to customize. If you aren't eating carbs you could eliminate the potatoes (although it was so tasty!). If you don't eat animal protein you could go with tofu and/or the beans and/or the cheese and/or the veggie burger!

If you aren't concerned about eating egg yolks you could DEFINITELY use whole eggs instead of whites.

This makes just one serving, but it would be easy to add an additional 3 oz of potatoes and another serving of protein to serve 2 folks!

I was inspired to make this after seeing an advertisement for a Jimmy Dean frozen breakfast bowl. I would honestly NEVER buy something like that, but it looked appealing, so I decided to make my own! I'm sure the one that was advertised contained JD sausage, but I cannot condone eating sausage or bacon, so I won't even MENTION it.....

ENJOY! I'll post a photo go to with this recipe later today!..............P
I think I'm making this for lunch today! I have some lowfat chicken/veggie sausage to use up and plenty of tofu in the house plus lots of yummy veggies... peppers, onions, and mushrooms to cook! I think I'll get the veggies in a pan now to cook while I am in the house cleaning! If it looks great, I'll post another picture!............P
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Old 08-29-2013, 10:47 AM   #137
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HEY! Yes you.... MODERATORS! Why did I have to search to find this thread? Where did it disappear to?? PLEASE don't let it disappear.... I LOVE this thread! Not sure why I couldn't find it without the SEARCH function, but someone PLEASE be sure to put it back where it belongs.

THANK YOU!!!! ........................P
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Old 09-01-2013, 09:18 AM   #138
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Quote:
Originally Posted by mikamah View Post
Made these last night and they were great.

Ultimate Onion Rings (from weight watchers)

Ingredients

1/3 cup(s) all-purpose flour

1 cup(s) buttermilk

1/2 tsp table salt

1/2 tsp black pepper

1/2 cup(s) dried plain breadcrumbs, plain variety

1/2 tsp seafood seasoning, Old Bay variety

2 large uncooked vidalia onion(s), cut crosswise into 1/2-inch rounds and separated


Instructions
Preheat the oven to 450°F. Spray two large baking sheets with nonstick spray.


Put the flour in a large zip-close plastic bag. Whisk together the buttermilk, salt, and pepper in a shallow bowl. Combine the bread crumbs and Old Bay seasoning in a large shallow bowl.


Add the onion rings, a few at a time, to the flour and shake to coat. Dip the rings, one at a time, in the buttermilk mixture, then coat with the bread crumbs, transferring the rings as they are coated to the prepared baking sheets. Bake until golden and crispy, about 20 minutes. Yields 8 onion rings per serving.

4 ww points plus per serving.

I didn't love the old bay seasoning and next time will make with italian seasoned crumbs instead.
These sound lovely so I'm going to give them a try tomorrow with homemade chicken fillet burgers and salad/potato wedges!
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Old 09-03-2013, 09:24 AM   #139
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Glad to see a it of action here! .............P
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Old 09-05-2013, 10:03 AM   #140
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Here is the pizza crust recipe I promised. It is courtesy of Earthbound Organics.



Whole Wheat Pizza Crust

Prep Time: 1h 30m | Total Time: 1h 30m |

Recipe makes enough dough for one 12-inch medium-thick crust for a pizza that serves 4, or for about 4 thin-crust individual-size pizzas.

Ingredients

1/2 cup whole wheat flour
1 cup all-purpose flour
1 package Quick-rising yeast
1 tablespoon honey
1 teaspoon Kosher salt
2/3 cup warm water

Directions
In a large mixing bowl combine whole wheat flour, all-purpose flour, yeast, honey and salt.
Mix in water. If necessary, add additional water 1 tablespoon at a time until pizza dough comes together.
Transfer dough onto a slightly floured surface and knead 10-12 times until it forms a smooth ball.
Place pizza dough into a lightly oiled bowl and cover with a kitchen towel. Place in a warm space for 1 hour to rise. (The microwave works well as a resting place for the dough.
The dough will double in size while resting. Punch the dough down and transfer it to a lightly floured surface. (At this stage, the dough can be frozen for up to 2 months and thawed when ready to roll out.)
Roll out the pizza dough on parchment paper for easy baking.


**** This was part of a larger post for their pizzetta pizza so I had to go searching there for the cooking instructions. After topping it, they cooked it at 425° for 8-10 minutes. I rolled mine out fairly thin and cooked it about 9 minutes. I would have liked it a bit crispier, but DS liked it just fine. That being said, I think I might pre-cook it a bit next time I make it. I also used a combo unbleached white flour and whole wheat (so about 50/50) and it was just fine.

If anyone would like me to check the PPV for WW, I will do so.... I haven't done that yet for myself...................P

ETA: Just did this recipe in the WW etools recipe builder. Works out to the 19 PPV for the entire crust and 5 pts per serving when you consider the crust 4 servings. That being said, I easily ate about 1/3 of the pizza I made to share with DS.
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Last edited by pjlla; 09-05-2013 at 11:40 AM.
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Old 09-05-2013, 11:19 AM   #141
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Pamela I'd be interested in the PPV if you don't mind? Haven't re-joined ww but trying to stick to the programme on my own as I liked the style of it the last time I was a member and had some success
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Old 09-05-2013, 11:40 AM   #142
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Quote:
Originally Posted by luvpoohandcompany View Post
Pamela I'd be interested in the PPV if you don't mind? Haven't re-joined ww but trying to stick to the programme on my own as I liked the style of it the last time I was a member and had some success
Just added it to the original recipe post!..............P
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Old 09-05-2013, 11:47 AM   #143
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That's pretty good value for a pizza-definitely making this tomorrow for family movie night Thanks again
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Old 09-05-2013, 05:36 PM   #144
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Quote:
Originally Posted by pjlla View Post
Here is the pizza crust recipe I promised. It is courtesy of Earthbound Organics.



Whole Wheat Pizza Crust

Prep Time: 1h 30m | Total Time: 1h 30m |

Recipe makes enough dough for one 12-inch medium-thick crust for a pizza that serves 4, or for about 4 thin-crust individual-size pizzas.

Ingredients

1/2 cup whole wheat flour
1 cup all-purpose flour
1 package Quick-rising yeast
1 tablespoon honey
1 teaspoon Kosher salt
2/3 cup warm water

Directions
In a large mixing bowl combine whole wheat flour, all-purpose flour, yeast, honey and salt.
Mix in water. If necessary, add additional water 1 tablespoon at a time until pizza dough comes together.
Transfer dough onto a slightly floured surface and knead 10-12 times until it forms a smooth ball.
Place pizza dough into a lightly oiled bowl and cover with a kitchen towel. Place in a warm space for 1 hour to rise. (The microwave works well as a resting place for the dough.
The dough will double in size while resting. Punch the dough down and transfer it to a lightly floured surface. (At this stage, the dough can be frozen for up to 2 months and thawed when ready to roll out.)
Roll out the pizza dough on parchment paper for easy baking.


**** This was part of a larger post for their pizzetta pizza so I had to go searching there for the cooking instructions. After topping it, they cooked it at 425° for 8-10 minutes. I rolled mine out fairly thin and cooked it about 9 minutes. I would have liked it a bit crispier, but DS liked it just fine. That being said, I think I might pre-cook it a bit next time I make it. I also used a combo unbleached white flour and whole wheat (so about 50/50) and it was just fine.

If anyone would like me to check the PPV for WW, I will do so.... I haven't done that yet for myself...................P

ETA: Just did this recipe in the WW etools recipe builder. Works out to the 19 PPV for the entire crust and 5 pts per serving when you consider the crust 4 servings. That being said, I easily ate about 1/3 of the pizza I made to share with DS.

Okay.... just made this tonight for DS and put it on the grill (since my oven is still out in the garage). I put it on parchment on a preheated grill turned down to medium and set the timer for 4:30 and it was done! Another minute and I fear it would have been overdone. The crust was just getting a bit dark around the edges where the parchment had burned away. I asked DS if he thought that the top was done enough (the cheese was well melted but not browned) and he said it was fine. I had a small sliver to try it and it was DELICIOUS! Much tastier and crispier than when I put it in the oven last week. WINNER!!

He just came and told me...."Mom.... you make some dang good pizza!!"" WOOHOO! ..............P
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Old 09-07-2013, 03:12 AM   #145
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Quote:
Originally Posted by pjlla View Post
Okay.... just made this tonight for DS and put it on the grill (since my oven is still out in the garage). I put it on parchment on a preheated grill turned down to medium and set the timer for 4:30 and it was done! Another minute and I fear it would have been overdone. The crust was just getting a bit dark around the edges where the parchment had burned away. I asked DS if he thought that the top was done enough (the cheese was well melted but not browned) and he said it was fine. I had a small sliver to try it and it was DELICIOUS! Much tastier and crispier than when I put it in the oven last week. WINNER!!

He just came and told me...."Mom.... you make some dang good pizza!!"" WOOHOO! ..............P
Just wanted to say I can now officially verify that your son is right!! Cooked this under the grill last night and everyone loved it (well except youngest who wont eat pizza). Thanks for this recipe and pointing it all out Pamela - very easy to make and quick to cook if crust pre-prepared Will make double the next time and freeze half. Thanks again
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Old 09-09-2013, 09:58 AM   #146
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Quote:
Originally Posted by luvpoohandcompany View Post
Just wanted to say I can now officially verify that your son is right!! Cooked this under the grill last night and everyone loved it (well except youngest who wont eat pizza). Thanks for this recipe and pointing it all out Pamela - very easy to make and quick to cook if crust pre-prepared Will make double the next time and freeze half. Thanks again
You are SO welcome!!..............P
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Old 09-09-2013, 10:20 AM   #147
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Here is the promised smoothie recipe. This is how I found it on Pinterest....


Banana Pumpkin Breakfast Shake
Prep Time: 10 minutes

CREDIT: http://dineanddish.net/2013/08/desse...eakfast-shake/

Ingredients

1 banana
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup milk
4 Tablespoons honey (or 2 Tablespoons brown sugar)
1 teaspoon pumpkin pie spice
2-3 cups ice (depending on how thick you want your shake)
whipped cream granola for garnish

Instructions

Place all ingredients except whipped cream and granola in a blender and blend until smooth.
Pour into two tall milkshake glasses.
Top with whipped cream and granola.



Here is MY version of this.........

Pam's Pinterest Hacked Pumpkin Smoothie

1 C canned pumpkin puree (not pumpkin pie filling)

1 C unsweetened vanilla almond milk

1/2 banana (or a whole banana if desired)

2 Tb. plain nonfat greek yogurt

sweetener of choice (I used Splenda once and stevia once, but I think maple syrup would be delicious!)

1 tsp. pumpkin pie spice (or a dash each of cinnamon, nutmeg, and cloves)

1 C crushed ice

Instructions:

Place everything except ice in the blender and begin to pulse. (It was so thick that my blender had trouble at first.) Add ice slowly until you reach your desired consistency (for me that was about 1/2 C of ice). Serve immediately.


*I didn't use the yogurt the first time and I'm glad I did this time.... it really helped with the creaminess! I consider this ONE serving, but it could easily serve two as part of a larger meal or as a snack.

~~~~~~~~~~~~~~~~~~~

Here is the frustrating part. As you BUILD this smoothie in the WW recipe builder, the only thing that actually has a PPV is the almond milk (1 PPV), but when all is said and done the entire recipe builds out at 5 PPV !!! (That is with just 1/2 banana and Splenda.) I KNOW it is because the only fruit you can count as ZERO is whole fruit.... but it still seems wonky. On the "old" Points system this would work out to be 2-3 Points (1 for the 1/2 banana, 1 for the almond milk and maybe 1 for the yogurt.... hard to figure out the Points in such a small serving). It is one of the situations where the "free fruit" doesn't really benefit you at all!

Anyhow, FWIW, this is pretty tasty and tastes like FALL! ....................P
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Old 09-13-2013, 06:19 PM   #148
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Quote:
Originally Posted by luvpoohandcompany View Post
curried carrot soup

teaspoon butter/olive oil
400g sliced carrots
200g sliced onions
1 medium potato
1 tablespoon curry powder (less if you prefer)
750ml stock (from cube is fine-I use chicken stock cube)
250ml skim milk
chopped parsley to garnish (optional)

Melt butter and then add carrots, onion, potato and curry powder. Stir to coat and cook on low heat for 5mins. Add stock and bring to boil. Simmer for 25-30 mins. Liquidise until smooth. Add milk and season if needed. Bring back up to eating temperature and serve. Sprinkle with parsley garnish (spoonful of cream is also a nice garnish if not watching calorie count).


This is a really filling soup and quantity made serves 4 approx.
Just wanted to give this great recipe a much-deserved bump! I made a triple batch tonight (will put two batches in the freezer for later this fall) and I can't wait until dinner time! My stick blender is permanently a striking shade of orange because I primarily use it on this recipe!

YUMMMM................P
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Old 09-14-2013, 03:03 AM   #149
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Quote:
Originally Posted by pjlla View Post
Just wanted to give this great recipe a much-deserved bump! I made a triple batch tonight (will put two batches in the freezer for later this fall) and I can't wait until dinner time! My stick blender is permanently a striking shade of orange because I primarily use it on this recipe!

YUMMMM................P
Mine too
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Old 09-15-2013, 07:45 AM   #150
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I tried the pizza crust yesterday. Actually I made it last weekend and put four portions into the freezer so that I could take them out in the morning into the fridge and then have pizza dough at night for dinner! I used some strange flour so the dough was a bit unusual, but I guess it is supposed to be very soft? At least that made it easy to make a very thin pizza. It was not very crispy, but good and I had a wonderful pizza for a few points yesterday! Thanks for posting the recipe, I think this will become a staple in my diet.

I promised to post my new lentil recipe and here it is:

It's from the Moosewood Restaurant Low Fat Recipes cookbook:

Sweet-and-Sour Lentils (serves 4 to 6)

1.5 cups brown lentils
2 cups unsweetened apple juice
2 teaspoons grated fresh ginger root
2 cups of water
1 cup chopped onions
3 garlic cloves, minced or pressed
1 cup peeled and diced carrots
2 teaspoons canola or other vegetable oil
1 medium bell pepper, seeded and diced
1 small zucchini or yellow squash, diced
1 tomato chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar (we replaced it with balsamic vinegar and that worked fine)

Combine lentils, apple juice, water and ginger in saucepan, bring to boil and the simmer uncovered for 30 to 40 minutes until lentils are tender. You might need to add a little water at the end of the cooking time to prevent them from sticking.

Meanwhile sauté the onions, garlic and carrots in the oil until onions are soft. Add the other vegetables, cover and cook on low heat for 10 minutes until tender. Then add soy sauce and vinegar.

When lentils are ready, combine vegetables with lentils and serve with rice.

My comment: we were only two and my friend's two year old, so we reduced the lentils. But we did keep the amount of vegetables. So it was a little bit more a vegetable dish with lentils, which helped with the calories/points. We really liked it and even the two year old thought this was fabulous.
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