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The recipes of a woman in the 21st century.
Last Updated : Sunday, November 04, 2001 10:31:06 PM -0600
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The following are some recipes that have either been mentioned in my posts or are family favorites (or both). I will warn you right now that my husband tells me what I think is a simple recipe does not appear to be so to him. Anyway, I have given nutritional information or WW points on recipes if I have it. If the recipe is from a book or magazine, I will credit the publication alongside the recipe's name. If there is no credit, it is either my own creation or a family/friend creation.
In many of these recipes I use ground turkey. When shopping for ground turkey, be sure to check the nutritional information. Some kinds of ground turkey can be just as fatty as ground beef (and I'm not talking the lean kind, either). If you would rather just use all ground beef for the recipe, go ahead. Most of these recipes started out with only ground beef.
1 1/2 pounds lean ground beef or turkey (I use a combination)
1 envelope onion soup mix
2 slices of bread, made into crumbs
1 egg or 1/4c egg substitute
1/2 water (omit if you use any ground turkey)
1/4 c ketchup/barbeque sauce mix
Combine all ingredients in a large bowl. Bake in a loaf pan for 45 minutes at 350 degrees.
Makes 6 servings, 5.5 points per servings.
2c uncooked macaroni
1/4 of a 32 ounce package of Light Velveeta (cubed)
1 small onion
2 t minced garlic
1/2c fat free sour cream
1T mustard
Cook macaroni according to package directions (I usually cook it in chicken broth instead of water, it adds more flavor). In a large sauce pan, sauté onion and garlic in cooking spray (or, if you prefer 1t of olive oil) until the onion is translucent and soft. Add the Velveeta cheese and stir while it melts. Add the fat free sour cream and stir to mix.
Drain the macaroni and add to sauce. Mix thoroughly and put in casserole. Sprinkle some Italian breadcrumbs over the top and spray lightly with cooking spray. Bake in a 350 degree oven for about 20 minutes or until bubbly.
1 cup per serving. Each serving is 5.5 points.
Steamed Chocolate Pudding
(from Lightstyle: Recipes of Healthful Living. A Better Homes and
Gardens Special Interest Publication. Spring 2001 issue)
This is an English-style pudding. According to US standards, it is a very moist chocolate cake. In fact, I just called it a cake for my kids. (Pudding to them means Snack-Pak.) This recipe is really very easy, despite the rather long and daunting- looking recipe. I made this while we were on vacation and everyone, even the kids loved it. (Then again, I'm not sure they have ever met anything chocolate that they didn't like.)
1 3/4 c all-purpose flour
1 1/2t baking powder
1 1/4c reduced-fat milk
2t instant espresso powder or instant coffee crystals
1/4c butter (do NOT substitute)
1c sugar
1/2t almond extract
2 eggs
2 egg whites
4 ounces unsweetened chocolate, melted and cooled
1/4 c chopped almonds
Powdered sugar (optional)
Chocolate sauce (optional)
Grease and flour a 2 1/2 quart heatproof glass mixing bowl (I use a Pyrex one) or a 10 cup steamed pudding mold with cover.
Stir together flour and baking powder in a small mixing bowl; set aside. Combine milk and espresso powder or coffee crystals, stirring till dissolved; set mixture aside.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and almond extract; beat till well-combined. Add eggs and egg whites, one at a time, beating on low speed after each addition just till combined. Stir in melted chocolate.
Add flour mixture and milk mixture alternately to butter mixture, beating on low speed after each addition just till combined. Stir in almonds. Pour batter into prepared bowl or mold. Cover with greased foil or put lid on mold; press foil tightly against edge of bowl.
Place bowl or mold on a rack in a deep kettle. Add water to a depth of about 1 inch up sides of bowl or mold. Cover the kettle and bring water to boiling; reduce head to simmering. Steam of 1 1/2 to 1 3/4 hours or till a long wooden pick or skewer inserted in center of pudding comes out clean. Check water level about every 30 minutes, adding boiling water to the kettle as necessary.
Remove the bowl or mold from kettle and remove foil or top. Cool the
pudding for 10 minutes; unfold onto serving platter. Let stand for 30 to
40 minutes on a wire rack to cool slightly. If desired, sift powdered
sugar over top of pudding and serve warm (it tastes just fine at room
temperature, thank you very much) with Chocolate sauce (I used store-bought
Smucker's fat free hot fudge sauce and was very good). Makes 12 servings.
1 slice: 253 calories; 6g protein; 34g carbohydrate; 12g fat; 48mg cholesterol; 2g fiber; 126mg sodium
Easy Caramel-Pecan Rolls
from Reduced Fat Bisquick Recipes by Betty Crocker
I made the dough the night before, covered them with plastic wrap, and refrigerated them. I baked them as directed the next morning and they turned out great! I don't normally like this kind of thing, but I like these.
Caramel Sauce
1c pecan halves (actually I used pecan pieces, so sue me, I'm cheap)
2/3 c packed brown sugar
1/2c light corn syrup
2T margarine or butter, melted
Dough
4c Reduced Fat Bisquick baking mix
1 1/2c fat free (skim) milk
2T margarine or butter, softened
1/2c packed brown sugar
1t ground cinnamon
Heat oven to 400 degrees. Stir pecans, 2/3c brown sugar, the corn syrup, and 2T melted margarine in rectangular pan, 13x9x2 inches; spread evenly.
Stir Bisquick and milk until dough forms; beat 20 strokes. Place on
surface dusted with Bisquick; gently roll in Bisquick to coat. Shape into
ball; knead 10 times.
Roll dough into 15x9 rectangle. Spread 2T softened margarine over
dough. Stir together 1/2c brown sugar and the cinnamon; sprinkle over
dough. Roll up dough tightly, beginning at 15 inch side. Pinch edge
of dough into roll to seal. Cut into twelve 1 1/4 inch slices.
Arrange with cut sides down on mixture in pan.
Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; let pan remain over rolls a few minutes. Serve warm. Makes 12 rolls.
1 roll: Calories 370; Fat 13g; Cholesterol 0mg; Sodium 520mg; Carbohydrate 60g; Dietary Fiber 2g; Protein 5g
Puffed-up Chocolate Chip Cookies
from Cooking Light magazine, January/February 2001 Issue
This is a very good chocolate chip cookie, especially if you are trying to cut calories and fat in your diet. I found them very tasty, although John likes my regular chocolate chip cookies recipe better. You really don't taste the applesauce in these cookies (trust me, if you could taste it, I would 'cause I hate applesauce). I buy those Mott's individual servings of applesauce for use in recipes. One of the little 6 ounce individual servings measures out to 1/2 cup. I actually did measure out the batter with a 1 Tablespoon measuring spoon and I still didn't quite get the 3 dozen cookies they say you get (I got a little over 2 1/2 dozen).
1 1/4c all-purpose flour
1 1/2t baking powder
3/4t salt
1/2c applesauce
1c packed brown sugar
1/4c butter, softened
1T vanilla extract
1 large egg
1c semisweet chocolate chips
cooking spray
Preheat oven to 375 degrees.
Spoon applesauce into a fine sieve over a bowl and let stand 15 minutes. Discard the liquid.
Lightly spoon flour into dry measuring cup; level with a knife. Combine dry ingredients (flour baking powder, and salt) in a small bowl and stir well with a whisk. Set aside
Scrape drained applesauce into a large bowl. Add sugar and butter to applesauce, beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture, beat at low speed until well blended. Fold in chips.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan and cool on wire racks.
1 cookie: calories 78; fat 2.9g; protein 0.8g; carbohydrate 12.8g; fiber 0.2g; cholesterol 10mg; iron 0.5mg; sodium 87mg; calcium 20mg
I got this recipe from my Weight Watchers group, so I am not sure who originally created it. John and I both like it very much. It is very filling and low in calories and points, plus you get some veggies in. If you like chili, you should like this soup.
1 lb lean ground beef
1 large onion
2 16 ounce cans Mexican style chili beans (I actually use whatever kinds of
beans I have in the house, usually a mixture of kidney beans, red beans, great
northern beans, and/or black beans)
16 ounce can whole corn-drained (I have also used cream-style corn, either works
just fine)
16 ounce can diced tomatoes (I generally have Hunt's diced tomatoes with onion
and garlic or Italian seasoning)
16 ounce can of diced tomatoes and green chilies
1 1/2c water
1 pkg taco seasoning mix
1 envelope Hidden Valley Ranch seasoning mix (either the dressing or dip mix
works fine)
Cook beef and onion until beef is browned in a large pan. (I usually saute the onion and a little garlic first, then add in the ground beef so the onion doesn't just absorb the beef flavor but has flavor of it's own.) Drain the grease from the beef and add remaining ingredients. Bring mixture to a boil, reduce heat and let simmer for 15 minutes.
Makes 3 1/2 quarts of soup.
1 cup per serving. Each serving is 1 point.
This is a really good side dish to go with any meal, even burgers instead of french fries. If you don't have or don't like dill, feel free to use an herb you do like. I have used rosemary instead of dill and they turned out just fine. (I'll be honest, I like dill to the extent that I don't actually measure it out any more, I just kinda eyeball it.) I use Yukon Gold potatoes in most my recipes as they have a kinda buttery flavor on their own, but red or russet potatoes should work just fine as well.
1 lb Yukon Gold Potatoes
1T olive oil
1t dill
1/4t seasoned salt (I like to us Spike)
1/8t black pepper (if your seasoned salt contains black pepper, you can omit
this ingredient)
1t minced garlic
Combine ingredients in bowl and toss until potatoes are coated. Arrange mixture on a baking seat coated with cooking spray. I also lightly spray the potatoes with cooking spray. Bake at 450 degrees for 30 minutes (or at 350 degrees for 50 minutes).
Makes 4 servings, 2.5 points per serving.
This started out as the Strawberry-Orange Yogurt Shake recipe from the Health Discovery website that I altered to fit my tastes. Below are the fruits I use, but most any fruits would work in this recipe. Either fresh or frozen fruit works. If you use frozen fruit, make sure it is not in a syrup and don't use the ice, as the frozen fruit is enough to make if frothy.
1c strawberries
1/2c blueberries
1/2c raspberries
1c vanilla low fat yogurt (I used Dannon Light and Fit Vanilla Yogurt, which
also has no sugar You could also use plain yogurt, if you prefer.)
1c skim milk
1/2c orange juice
8 ice cubes (omit if you are using frozen fruit)
Chop strawberries and put in blender. Put in berries and remaining ingredients. Blend until completely mixed.
Makes 4 servings, 1 point per serving
This is a recipe of my mom's that I have modified over the years. I have also found the leftover meat is quite tasty served over noodles as well. The measurements of ketchup and mustard are approximate. I have been making this for so many years I don't measure it anymore, I just do it to taste. I advise tasting as you cook in this recipe, so you get just the right ketchup/mustard balance for your family.
1 1/2 pounds ground meat (I use a mixture of lean ground beef and ground
turkey.)
1/4c ketchup (or your favorite barbeque sauce)
1-2T brown mustard
1 onion, diced
1t liquid smoke (optional)
Sauté onion in nonstick pan. Add ground meat and cook until browned. Add remaining ingredients and simmer together for about 15 minutes.
Peanut Butter Pancakes
from Cooking Light Magazine, March 2000 issue
The kids love these. They request them all the time.
11/2c all-purpose flour
6T sugar
2t baking powder
1/4t salt
1 1/4c fat free milk
1/4c chunky peanut butter
1T roasted peanut oil or vegetable oil
1/2t vanilla extract
2 large eggs, lightly beaten
Lightly spoon flour into dry measuring cups, level with a knife. combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining 4 ingredients; add to flour mixture, stirring until smooth.
Spoon batter, 1/4c at a time onto a hot nonstick griddle or large nonstick skillet (I use an electric frying pan). Turn pancakes when tops are covered with bubbles and edges look cooked. Yield 5 servings.
2 pancakes - calories 349, fat 11.7g , protein 12.2g, carbohydrates 49.4g, fiber 1.2g, cholesterol 90mg, iron 2.5mg, sodium 432 mg, calcium 204mg
This is a favorite of mine from my childhood. I use a crock pot to slowly cook the ingredients together, but you can also use a big kettle. Be sure to check the consistency of the gravy before serving, sometimes 2T of flour isn't enough to thicken the gravy, then it is more like stew than goulash. Still good, but just not what you had in mind.
2lbs beef (I use pot roast) cubed
1 large onion, sliced into strips
1 garlic clove, minced
3/4c ketchup
3/8c Worcestershire sauce
1t vinegar
1T brown sugar
2 1/2t paprika
2t salt
1t dry mustard (I use about 1T of prepared mustard)
dash of cayenne pepper
3c water
2T flour
1/4c water
3c cooked pasta
Sauté onion and garlic in nonstick skillet. Add cubed beef and brown. Put meat mixture in crock pot or large kettle.
Mix together the ketchup through cayenne pepper and add to the meat mixture in the pot. Simmer covered on low heat (or in your crock pot at high heat) for 2 to 2 1/2 hours.
Mix together 2T flour and 1/4c water. Add to goulash mixture after it has completed simmering. Make sure the goulash has the right consistency. It may need more flour or cornstarch to thicken. Add the cooked pasta and serve.
Makes 8 servings, 9.5 points per serving.
1/3c sugar
1/3 c cocoa
1 1/2c water
4c milk
1t vanilla
4T marshmallow creme
Mix sugar and cocoa in 2 quart saucepan. Add water. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Stir in milk, vanilla, and marshmallow creme; heat just until hot.
I put 2t of chocolate chips and 2 large marshmallows at the bottom of the cup and pour hot chocolate over to serve.
1/2 c packed brown sugar
1/2 stick margarine (1/4c)
1/8c white corn syrup
1/2t baking soda
1 3 ounce package microwave popcorn
Mix all ingredients together except baking soda and popcorn. Bring to a boil. Cook on high 2 minutes. Remove and stir in soda. Put popcorn in a paper grocery bag. Pour caramel over popcorn, (be careful, caramel will be very hot and sticky and will burn you fairly badly {as I found out}) close bag, and shake well. Put in microwave on high for 1 minute. Take bag out and shake well. Microwave another minute if necessary to make sure all popcorn is coated.
1-22 oz bag of frozen mashed potatoes
1 lb lean ground beef or ground turkey
1 chopped onion (I used Vadalia or other sweet onion)
1-2 cloves of mined garlic (to taste)
2T all purpose flour
2t salt (I omit due to John's high blood pressure)
1/2t pepper
1c beef broth
1 large egg slightly beaten (or equivalent in egg substitute)
1/2c shredded 2% milk cheddar cheese
Prepare mashed potatoes as per package instructions and set aside.
While potatoes are cooking, sauté onion and garlic in 1t olive oil. Add ground meat and brown. Once brown, add four, beef broth, 1t of salt, and 1/4t of pepper. Cook on medium heat, stirring frequently, until thickened (about 3 minutes). Pour into greased casserole. (I usually add some sort of vegetables at this point. Usually some northern beans and some frozen corn.)
Stir together mashed potatoes, egg, and remaining seasonings. Spoon over ground meat mixture, covering completely.
Bake at 350 degrees for 25 minutes. Sprinkle cheese over top and bake an additional 5 minutes.
Makes 6 generous servings. If we are using the WW points system, 1 servings is about 8 points.
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