| 10 Lasagna Noodles Uncooked 1 pound Chicken coarsely ground 1 Egg 2 cups Cottage cheese 1 cup Cheddar 2 cups Black beans cooked 1/2 cup Water 1 teaspoon Cumin 1/2 teaspoon Garlic powder 1 cup Picante sauce divided in two 1 can Chopped green chlies small 2 cups Stewed tomatoes crushed |
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| Instructions Mix egg, and both cheeses in bowl. Saute chicken in skillet until cooked. Add coarsely mashed beans, water, cumin, garlic powder, 1/2 cup picante sauce and chilies to chicken. In separate bowl mix tomatoes and remaining 1/2 cup picante sauce. In 9″ x 13″ pan, layer as follows: tomato sauce, noodles, chicken/bean mixture, cheese mixture, then repeat. Make sure that all areas of exposed noodles are covered with sauce. Cover and bake at 350degrees for 1 hour or until done. |
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Smoothie King Banana Boat Smoothie
| 1 cup vanilla-flavored soy milk 2 tablespoons plain yogurt or low-fat vanilla yogurt 1 teaspoon turbinado sugar 2 bananas 1 teaspoon flax seeds |
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| Instructions 1. pour milk, yogurt and sugar into blender. Add bananas and flax seed. Blend well. To add more volume and make it ice cold, add 6 ice cubes and blend some more. |
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Red, White, & Yellow Spinach Wrap
| 1 bag saffron rice mix (5 oz) (Mahatma) 2 tblspoons Vegetable oil 1 each White onion sliced 2 skinless, boneless chicken breast halves 4 large Tortilla 1/4 pound spinach leaves cleaned & trimmed 1 cup shredded mild Cheddar cheese 1 each Green bell pepper sliced 1 each Red bell pepper sliced |
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| Instructions Prepare rice acording to package directions. While rice is cooking, heat oil in medium skillet. Saute peppers and onion. Remove from skillet, set aside. In same pan, brown chicken breasts on both sides, cooking until Lay tortillas on flat surface. Line each with spinach leaves. Divide rice in 4 equal parts, spreading evenly over spinach. Add |
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Quick Ravioli Recipe
| 1 package (9-ounce size) fresh sun-dried tomato ravioli 177.44 mililiters chopped onion 9.86 mililiters minced garlic 14.79 mililiters olive oil 177.44 mililiters canned kidney beans rinsed, drained 1 large tomato cubed 2.46 mililiters dried thyme leaves Salt and pepper |
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| Instructions Cook ravioli according to package directions. Saute onion and garlic in oil in large skillet until tender, about five minutes. Stir in beans, tomato, and thyme; cook two to three minutes longer. Season to taste with salt and pepper. |
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Protein Nutrition Bars
| 3 1/2 cups Quick oats 1 1/2 cups powdered non-fat milk 4 scoops low carb chocolate or vanilla protein powder 1 cup Sugar-free maple syrup 2 Egg whites 1/4 cup Orange juice 1 teaspoon Vanilla 1/4 cups Natural applesauce |
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| Instructions 1. Preheat over to 325 and spray a baking sheet or 9×12 baking dish with non-stick spray. The 9×12 baking dish will yeild thicker bars. 2. Mix oats, powdered milk, and protein powder in bowl and blend well. 3. In separate bowl, combine eggwhites, orange juice, applesauce, and the sugar-free syrup and blend well. 4. Stir liquid mixture into dry ingredients until blended. The consistency will be thick and similar to cookie dough. 5. Spread batter onto pan and bake until edges are crisp and browned. 6. Cut into 10 bars and store in airtight container or freeze. 7. Nutritional Information Per Bar: Calories-157,Carbs-23g,Protein-15g,Fat-.5g,Fiber-4g Tips: 1. If you find you want a moister bar, use 1/2 cup of natural applesauce. Did you know you can replace the oil in a recipe with an equal amount of applesauce? Applesauce will add the same moisture of fat but not the added calories and it won’t alter the flavor. |
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Potatoe Salad
| Potatoes cubed Mustard Mayonnaise Salt Pepper Sweet relish Egg Celery Tabasco sauce |
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| Instructions Cut of potatoes and boil. Drain and add other ingredients except tabasco sauce to tase. Put in dash of tabasco sauce to zip up if needed. |
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Pizza Americana Dough
| 5 cup Unbleached high-gluten or bread flour 3 tablespoon Honey or sugar 3 1/2 teaspoon Kosher salt or 2 teaspoons table salt 2 teaspoon Instant yeast 1/4 cup Olive oil 1 cup Milk Whole or low-fat 3/4 cup Water Room temperature |
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| Instructions 1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen. When this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly stick, soft, and supple. If the dough is too soft and sticky to hold its shame, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. 2. Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit at room temperature in the bags for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, refrigerate for at least 2 hours.) 3. The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months. |
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Pasta with Chicken and Broccoli
| 1/8 cup Olive oil 2 medium Garlic cloves minced 1/2 pound Chicken breast halved without skin cut up 1 1/2 cups Broccoli Florets 3/4 cup Sun-dried tomatoes oil packed, drained and chopped 8 ounce Tomato canned 1 teaspoon Basil 1/8 teaspoon Red pepper flakes 1/4 teaspoon Pepper 1 teaspoon Salt 1/8 cup White wine 12 ounces Chicken broth 1 tablespoon Margarine 4 cups Bow tie pasta (farfalle) cooked |
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| Instructions In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally. Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese. Recipie was modified with more broccoli, squash and sauce |
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Pasta and bean soup
| 8 ounces Pasta tube shaped 1 large Celery thinly sliced 1 small Onion chopped 1 cup Carrot shredded 14 1/2 ounce Canned diced tomatoes 1 can (16 oz) Cannellini beans rinsed and drained 1/2 cup Parsley fresh and coarsely chopped 1/4 cup Romano cheese grated dash Tabasco sauce (as extra) Chicken or sausage (as extra) |
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| Instructions 1. Bring a 3-quart covered saucepan of salted water to a boil over high heat. Add pasta and cook until not quite done. Will cook more in step 3. 2. Meanwhile, in 4-quart saucepan saute celery, onion and carrots until tender. Add broth, tomatoes with their juice and 1 1/2 cups water. Cover saucepan and bring to boil over high heat. 3. Drain pasta and stir into broth mixture. Stir in beans and parsley, and heat through. Ladle soup into four large soup bowls and sprinkle with grated romano to serve. Extra: Throw in dash of tabasco and some chopped up sausage or cooked chicken chunks. |
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Mexican Lasagna
| 1 1/2 pound Ground beef Browned 16 ounce Refried beans 1/2 teaspoon Oregano dried 2 teaspoon Cumin ground 3/4 teaspoon Garlic powder 12 Lasagna noodles uncooked 2 1/2 cups Water 2 1/2 cups Salsa 2 cups Sour cream 3/4 cup Green onions sliced 2 1/4 ounce Black olives sliced 1/2 cup Cheddar shreadded mexican blend |
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| Instructions Preheat oven to 350F. Lightly spray a 13 by 9 inch baking dish with nonstick cooking spray. Combine browned beef, beans, oregano, cumin and garlic powder. Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole and top with grated cheese. Bake, uncovered, until cheese melts. Remove and let stand for 10 minutes to set. |
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