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omayra
Distinguished Member
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Posted: 20 October 2009 04:46 am |
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For cheese/cottage cheese and fruit salad combo/banana milkshake/orange-pineapple smoothie combo
In food processor combine the following a fresh or frozen banana (as much as you want)
Cream cheese or cottage cheese (as much as you want)
Splenda
1/2 capfull vanilla extract
Blend until smooth
Top with cool whip.
I recommend cottage cheese for rich and creamier texture but cottage cheese if you're concerned about the calories.
You can try adding some pineapple and/or orange juice (if you get the smoothie) to make a fruit dip or topping.
Last edited on 20 October 2009 04:51 am by omayra
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omayra
Distinguished Member
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Posted: 22 October 2009 04:25 am |
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Starbucks Frappucino clone recipe
http://www.grouprecipes.com/49894/starbucks-frozen-frappuccino.html
If you get a fruit salad combo, add some cool whip instead of whipped cream. Use splenda (or your favorite cal-free sweetener) instead of sugar.
This is an excellent alternative if you get milk on your menu.
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omayra
Distinguished Member
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Posted: 26 October 2009 07:00 pm |
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"Crustless Pumpkin Cheesecake" for veggie day
1/4 cup of butternut squash, pureed
1 oz of cream cheese, softened
Splenda to taste
Pumpkin Pie Spice, to taste
Combine all the ingredients till well blended, and enjoy. It makes a good breakfast, snack or dessert on veggie day.
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omayra
Distinguished Member
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Posted: 4 November 2009 11:26 pm |
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For when you get a combo of chicken, cheese and garden salad
Chicken BBQ Cheddar Ranch Salad
Lettuce, plus whatever veggies you enjoy with your salad
Chicken breast, seasoned to your liking
BBQ sauce
3 tbsp Light/Fat Free Ranch
Shredded cheddar cheese
Cook the chicken either in a pan, or a grill
Combine the ranch dressing with equal amount of BBQ sauce until well blended
When chicken is done, cut it up into pieces
Toss the above ingredients in a ziplock back and sprinkle with cheddar cheese. Enjoy.
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Shaywin
New Member
| Joined: | 3 October 2009 |
| Location: | |
| Posts: | 32 |
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Posted: 25 November 2009 12:41 am |
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SOUFFLE TOMATOES ( FOR CHEESE AND EGG COMBOS)
3 LARGE TOMATOES - tops cut off and seeds removed
salt and freshly ground black pepper
3 oz Gryuere cheese ( could replace with any finely grated cheese that melts well)
2 tbsp fat free milk
1 clove garlic crushed
2 eggs separated
chives to garnish
1. Preheat the oven to 375F. Lightly salt the tomatoes and place upside down on a plate to drain for 10 mins.
2. Gently heat the milk in a saucepan until just warm, then add 2 oz of the cheese, the garlic and the egg yolks. Heat gently, stirring, until the cheese has melted and the mixture thickened. Remove from heat.
3. Whisk the egg whites until they form stiff peaks and gently fold into the cheese mixture using a metal spoon. Season to taste with black pepper.
4. Place the tomatoes in a lightly oiled baking dish and spoon in the souffle mixture. Sprinkle with remaining cheese and bake for 20 mins until risen and golden. Sprinkle with chives and serve immediately.
OK - i know I did not mention milk in the combo selection, but I thought that it is such a small amount that it should not make too much of a difference... and the recipe is delicous!!!!! ENJOY!
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webfairy
Moderator
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Posted: 5 January 2010 08:45 pm |
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I like this recipe for tomato soup as it is low in calories and fat (less than most recipes I have found), and it is a nice little "get you over fruit day hump", without blowing it. It is fast and tastes good, too! You can make a batch and freeze part of it for other days. Also I just use just a little of the spray PAM to saute the onions, but you can use nonstick pans or cook them in the lowfat broth/stock you use for the soup instead. Enjoy!
Extra Quick Low Calorie Tomato Soup
72 Calories 1.6g Fat. This soup is cheap, tasty and takes 10-12 minutes.
Ingredients
2 Medium Onions
4 Garlic Gloves
4 Cans of Chopped Tomatoes
1 Pint of Stock (Your preference - chicken, vegetable, beef, but get the low fat)
1 Tbs Dried Basil ( I like to add fresh basil to my bowl)
Low Calorie Fat Spray/Olive Oil
Directions
1) Dice and fry onions and garlic until golden brown.
2) Pour in 4 cans of chopped tomatoes, bring to boil, then simmer for 5 minutes.
3) Pour in 1 pint of stock, bring to boil, then simmer for 5 minutes.
4) Add 1tbs dried basil and season with salt and pepper to taste.
5) Optional: Blend for a smooth texture.
This recipe can be frozen.
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 71.9
- Total Fat: 1.6 g
- Cholesterol: 3.6 mg
- Sodium: 293.8 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.4 g
- Protein: 4.2 g
Recipe submitted by SparkPeople user NARFMEISTER
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webfairy
Moderator
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Posted: 8 January 2010 11:35 pm |
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For those who pick flounder (or sole) on their menu... here is a low fat recipe with all ingredients that are allowed on the diet. I got this on About.com under low fat cooking.
LEMON FLOUNDER - Serves 4.
Fresh flounder fillets baked with lemon and a little white wine make a wonderful low fat supper dish.
Cook Time: 15 minutes
Ingredients:
· 3 tbsp fresh lemon juice
· 1/4 cup dry white wine
· 1 1/2 tsp lemon pepper
· 1 garlic clove, crushed
· 4 six ounce flounder fillets
Preparation:
Preheat oven to 400 degrees.
Combine lemon juice, white wine, lemon pepper and garlic in a small bowl.
Place flounder in one layer in a shallow glass baking dish. Spread lemon mixture evenly over the fish and bake for 15 minutes, or until fish flakes easily with a fork.
Per Serving: Calories 151, Calories from Fat 18, Total Fat 2g (sat 0.5g), Cholesterol 84mg, Sodium 139mg, Carbohydrate 1.2g, Fiber 0g, Protein 32g
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Alyssia1975
New Member
| Joined: | 22 August 2006 |
| Location: | |
| Posts: | 24 |
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Posted: 13 January 2010 01:05 am |
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Gazpacho...perfect for veggie days! now this is my own version taken from a friend's recipe who lives in Spain and ina garden's on the foodnetwork:
1 peeled (I don't peel though) English cucumber
1/2 red onion
1/2 red pepper
1/2 green
4-5 tomatoes (if tomatoes are not in season, use canned)
a few garlic cloves (I put 3-4)
use a blender or food processor until smooth. You may want to add the other half of the peppers or onion depending on how you like the taste. I just eyeball everything and throw in as much as I have. If you're not on a diet, a little bit of good olive oil and a drizzle of white vinegar makes it perfect. Salt/pepper to taste. the longer it sits in the frige, the better it gets. Serve cold.
Last edited on 13 January 2010 01:08 am by Alyssia1975
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omayra
Distinguished Member
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Posted: 23 February 2010 01:30 am |
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FL4I friendly refried beans
Canola or Olive Oil Flavored Cooking Spray (Pam or generic)
One can of pinto beans rinsed and drained
Chicken broth
1 small onion finely chopped
Garlic to taste
Salt & Pepper to taste
Mash the beans in a bowl with a fork or masher or puree in a food processor or blender (an immersion blender is highly recommended)
Heat the spray in a skillet, add garlic and onion and sautee until tender
Add the mashed beans and add enough chicken broth to keep the beans from drying and cook until broth is evaporated or until it's reached the desired consistency. Add salt & Pepper
Enjoy with salsa and an oz of cheese on veggie day
Last edited on 23 February 2010 01:30 am by omayra
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Sabrina
Member
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Posted: 28 April 2010 06:24 pm |
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| Thanks this recipe sounds great and EASY. My mother has started using V-8 to make soup with and says it is great.
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