1. Follow the DIS on Instagram! www.instagram.com/the.dis

WISH Away the Pounds--Healthy Recipe Thread (new title)

Discussion in 'Eating Healthy' started by Rose&Mike, Apr 19, 2010.

  1. keenercam

    keenercam Loves Mickey!

    Joined:
    Jan 18, 2001
    Messages:
    10,410
    MEXICALI CHICKEN

    Ingredients:
    4-6 chicken breast portions
    Chunky salsa (I use medium and would use one regular size bottle)
    1-2 cans whole kernel corn
    Rice, brown rice OR soft tortillas
    Low fat shreded cheddar cheese or cheese slices

    Preparation:
    Spray the bottom of the crockpot or use a liner.

    Put 4-6 chicken breast portions in the bottom of the crockpot.
    Cover all the chicken with chunky salsa.
    Pour 1 or 2 cans of whole kernel corn on top
    Cook on low at least 6 hours

    Once cooked, pull the chicken out onto a plate

    Shred the chicken and place back in the crock and mix together.

    Serve over rice or in soft tortillas, sprinkled with low fat cheddar (or mix cheese in if you want it melted and mixed throughout)
     
  2. Avatar

    Google AdSense Guest Advertisement


    to hide this advert.
  3. mikamah

    mikamah DIS Veteran

    Joined:
    May 11, 2006
    Messages:
    3,760
    Easy Mexican Soup

    1 can chicken broth
    1 can chicken or 1 cup cooked chicken ( I don't care for the canned chicken)
    1 can diced tomatoes
    1 can fat free refried beans
    1 can corn
    1 can black beans
    1 jar salsa

    Mix all together and simmer til hot. Quick, easy and tasty.

    Thanks Rose for keeping this thread up. I'm sorry I haven't been over here before. There's lots of good looking recipes I'd like to try out. With fall here, I do tend to cook a little more.
     
  4. pjlla

    pjlla DIS Veteran

    Joined:
    Oct 21, 2003
    Messages:
    10,156
    4 skinless chicken thighs

    1 package of Al Fresco sweet apple chicken sausage

    assorted fall vegetables (sweet potato, butternut squash, parsnips, carrots, onions work best), washed, peeled, cut into 1 inch chunks. (enough to serve at least 4 people)

    EVOO

    real maple syrup


    Prepare a large glass casserole dish with Pam spray. Cut chicken sausage links into 4 pieces each. Lay chicken thighs and sausage in casserole. Surround with veggies. Drizzle with a bit of EVOO. Cover with foil. Bake for about 30 minutes at 375°. Remove foil and drizzle everything lightly with maple syrup. Bake another 5-10 minutes or until chicken is done.

    Not sure of points or calories. On WW the chicken thigh would be 3 points each and the chicken sausage is 4 pts per link. This can feed 4 hungry people or 6 less hungry people. You can easily increase or decrease this to feed more or less, of course.

    I'm winging it with the times and temps., so keep and eye on it! It is a recipe that my Mom sort of made up, so I don't have it written anywhere..............P
     
  5. Rose&Mike

    Rose&Mike DIS Veteran

    Joined:
    Jul 25, 2008
    Messages:
    4,245
    Thanks for all the great posts!
    P--that pie looks divine!
     
  6. pjlla

    pjlla DIS Veteran

    Joined:
    Oct 21, 2003
    Messages:
    10,156
    I'll try to get that chicken chow mein recipe on here later today!!..........P
     
  7. keenercam

    keenercam Loves Mickey!

    Joined:
    Jan 18, 2001
    Messages:
    10,410
    Spinach, potato & onion fritatta (It was 14 WW points total)

    1.5 cups egg beaters
    9 oz potatoes, peeled & sliced thin
    1 large onion diced
    4 tsp olive oil
    1 box frozen chopped spinach
    2 slices Kraft fat free American singles

    Preheat oven to 375 degrees

    Mix potatoes, onions, EVOO, salt & garlic in bowl

    Sautee veggie mix in saucepan

    Microwave spinach in bowl for 5 minutes

    Spray deep pie dish with non-stick cooking spray

    Mix egg beaters, spinach & veggie mix in medium bowl
    Pour into pie plate

    Bake at 375 for 25 minutes and remove from oven

    Top with cheese broken into pieces and let stand to solidify
     
  8. keenercam

    keenercam Loves Mickey!

    Joined:
    Jan 18, 2001
    Messages:
    10,410
    Here is the recipe for the muffins I made last night and brought to my office today. Everyone liked them (the can of cream cheese frosting I put with them on the serving tray might have helped)

    Pumpkin Spice Muffins

    Makes 18-20 muffins (I made 24 smaller muffins)

    1 box Spice Cake Mix
    1 15 oz can pumpkin (not pumpkin pie filling; pure pumpkin)
    2 egg whites (I used 1/3 cup egg beaters)
    1/3 cup water
    2 Tbsp Pumpkin pie spice
    Mix all together and put in foil liners. (I used paper and they were fine)

    Bake 350 for 18-20 minutes.

    If you are interested,the WW points value is less than 2 (41 points for 24 servings) without frosting.
     
  9. keenercam

    keenercam Loves Mickey!

    Joined:
    Jan 18, 2001
    Messages:
    10,410
    "Roasted" Butternut Squash Soup
    (from WW website -- 12 servings; 0 points/serving)

    4 cups vegetable broth
    12 oz butternut squash, peeled and cut into 1 to 1 1/2 inch cubes (I just did the whole squash; I peeled and "chunked" it)
    1 small apple, peeled, cored & cut into small chunks
    1/2 large vidalia onion, cut into 2 inch cubes (I used a whole one
    1/4 tsp table salt or to taste
    1/8 tsp black pepper, or to taste
    1/8 tsp ground nutmeg, or to taste (I omitted this)

    Instructions:
    In a large stock pot, combine broth, squash, onion & apple
    Cover and bring to a boil over hight heat
    Uncover and reduce heat to low; gently simmer until squash is very tender, about 10 minutes
    Puree soup using an immersion blender (I put in in my Magic Bullet in batches)
    Season with salt, pepper, and nutmeg

    Yields about 1/2 cup per serving
     
  10. Rose&Mike

    Rose&Mike DIS Veteran

    Joined:
    Jul 25, 2008
    Messages:
    4,245
    Ok, I probably need to update our list, but I am giving us a little "bump" for now.:goodvibes
     
  11. lisah0711

    lisah0711 <font color=red>♥ <font color=royalblue>her Disney

    Joined:
    Sep 9, 2005
    Messages:
    5,637
    bumpity-bump-bump :santa:
     
  12. SettinSail

    SettinSail Cruise With Me Baby

    Joined:
    Aug 22, 2007
    Messages:
    804
    (shared by mizzoutiger76 - thanks Nicole!)


    Chicken Tortilla Soup

    --------------------------------------------------------------------------------

    I got the recipe from allrecipes.com and made a couple of change just based on what I had in the pantry. When it was done I topped with shredded mozzarella cheese and voila! It tastes just like one of our favorite restaurant's soup.

    Ingredients:
    1 pound shredded, cooked chicken I used pre-cooked diced chicken
    1 (15 ounce) can whole peeled tomatoes, mashed I used a can of Rotel diced tomatoes
    1 (10 ounce) can enchilada sauce I used small container taco sauce
    1 medium onion, chopped
    1 (4 ounce) can chopped green chile peppers
    2 cloves garlic, minced
    2 cups water
    1 (14.5 ounce) can chicken broth
    1 teaspoon cumin
    1 teaspoon chili powder
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 bay leaf omitted
    1 (10 ounce) package frozen corn used can corn
    1 tablespoon chopped cilantro
    7 corn tortillas
    vegetable oil

    Directions:
    1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
    2. Preheat oven to 400 degrees F (200 degrees C).
    3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
    4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
    __________________
    Me DH DS (2)



    mizzoutiger76
     
  13. Rose&Mike

    Rose&Mike DIS Veteran

    Joined:
    Jul 25, 2008
    Messages:
    4,245
    Updated--finally!:goodvibes
     
  14. Rose&Mike

    Rose&Mike DIS Veteran

    Joined:
    Jul 25, 2008
    Messages:
    4,245
    African Sweet Potato Stew
    from Cooking Light via myrecipes.com

    2 teaspoons olive oil
    1 1/2 cups chopped onion
    1 garlic clove, minced
    4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
    1 1/2 cups cooked small red beans
    1 1/2 cups vegetable broth
    1 cup chopped red bell pepper
    1/2 cup water
    1 teaspoon grated peeled fresh ginger
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon black pepper
    1 (14.5-ounce) can diced tomatoes, drained
    1 (4.5-ounce) can chopped green chiles, drained
    3 tablespoons creamy peanut butter
    3 tablespoons chopped dry-roasted peanuts
    6 lime wedges
    Preparation
    Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.

    Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.

    Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

    Note: I make this as written. The peanuts and lime really make the dish!:goodvibes
     
  15. keenercam

    keenercam Loves Mickey!

    Joined:
    Jan 18, 2001
    Messages:
    10,410
    Rose - That sounds incredible! I can't wait to try it. Are "small red beans" something other than kidney beans? Also, any idea of the WW points plus value on the recipe?

    Thank you so much for posting this!
     
  16. Rose&Mike

    Rose&Mike DIS Veteran

    Joined:
    Jul 25, 2008
    Messages:
    4,245
    Our kroger actually sells beans called red beans. They are similar to kidney beans, but smaller. I have no idea about the points, but there is almost no fat--just the peanut butter and whatever peanuts you use. Oh and 2 teaspoons of olive oil. If you go to myrecipes.com and search for it, it might have nutritional value. Mike loves this soup--leftovers do not last very long!
     
  17. Pooh2

    Pooh2 Dis Veteran

    Joined:
    Jan 2, 2011
    Messages:
    1,961
    Cake 1.

    1 box angel food cake mix
    1 can crushed pineapple

    Bake for 30 min. at 350.

    Cake 2.

    1 box devil food cake mix
    1 can diet coke

    Bake 30 min. at 350.

    Cake 3

    1 box spice cake mix
    1 can pumpkin

    Bake in loaf pan for 30 min. at 350.

    These are great for quick nights.
     
  18. pinkle

    pinkle DIS Veteran

    Joined:
    Mar 31, 2010
    Messages:
    749
    i did the biggest loser summer challenge and fell off the wagon! is there any thread??
     
  19. robinb

    robinb DIS Veteran

    Joined:
    Aug 29, 1999
    Messages:
    31,488
    Hi there! I have been making Jennio's Biggest Loser Chili (from last fall's season, I think). I added more beans and more tomatoes which brought it up to 10 cups of chili.

    Jennie-O Biggest Loser Black Bean Turkey Chili

    1 (20-ounce) package Jennie-O Extra Lean Ground Turkey
    1 cup coarsely chopped onion
    1 red bell pepper, cut into 1/4-inch cubes
    2 cloves garlic, minced
    2 jalapeno peppers, seeded and minced (optional)
    1 tablespoon chili powder
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons ground coriander
    1/2 teaspoon dried oregano leaves
    1/2 teaspoon dried marjoram leaves
    1/4 teaspoon crushed red pepper flakes (optional)
    1/4 teaspoon ground cinnamon
    2 (16-ounce) cans low-sodium whole tomatoes, drained and coarsely chopped
    1 (16-ounce) can black beans, drained and rinsed
    8 ounce tomato sauce
    1/4 cup fresh cilantro, chopped
    4 tablespoons low-fat shredded Cheddar cheese
    In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon.

    Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese.

    Makes 6 servings.
     
  20. lisah0711

    lisah0711 <font color=red>♥ <font color=royalblue>her Disney

    Joined:
    Sep 9, 2005
    Messages:
    5,637
  21. Rose&Mike

    Rose&Mike DIS Veteran

    Joined:
    Jul 25, 2008
    Messages:
    4,245
    Updated.:goodvibes Thanks for the recipes everyone!

    Pinkle--if you would like to join the spring team challenge, post on the main thread or send me a pm.:goodvibes
     

Share This Page