The Recipe Box
284 delicious member recipes found
Added by juleslein on Jul 23, 2008 04:12 AM
Basil Chicken over Angel Hair Pasta (print)
low-fat, high-proteinIngredients
* 1 (8 ounce) package angel hair pasta
* 2 teaspoons olive oil
* 1/2 cup finely chopped onion
* 1 clove garlic, chopped
* 2 1/2 cups chopped tomatoes
* 2 cups boneless chicken breast halves, cooked and cubed
* 1/4 cup chopped fresh basil
* 1/2 teaspoon salt
* 1/8 teaspoon hot pepper sauce
* 1/4 cup Parmesan cheese
Directions
1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
Added by juleslein on Jul 21, 2008 03:33 PM
Savory Mushroom Stroganoff (print)
low-fat, vegetarianIngredients
8 ounces portobello mushrooms, sliced
8 ounces whole-wheat noodles, cooked
1 1/2 cups reduced-sodium broth, chicken or vegetable
1 medium onion, finely chopped
3 tablespoons flour
3 tablespoons olive oil
1 1/2 cups fat-free sour cream
1/4 cup flat-leaf parsley, chopped
salt and freshly ground black pepper
Directions
Mix the sour cream and flour together in a small bowl until smooth. Set aside. In a large skillet, sauté the onion in the olive oil over low heat until soft. Turn the heat up to medium-high and add the mushrooms. Sauté until the mushrooms brown. Transfer the mushroom mixture to a large bowl. Turn the heat up to high and add the broth to the skillet. Bring to a boil and reduce the liquid by 30%. Set the heat to low and add the mushrooms and onions.
Add sour cream and flour mixture to skillet, stirring well. Add parsley. Season with salt and pepper to taste. Serve over noodles.
Nutritional Information (1/4 of recipe -- 4 servings)
Calories: 170
Fat: 4 g
Protein: 7 g
Vitamin B12: 0.2 mcg
Calcium: 38 mg
Iron: 2 mg
Zinc: 1 mg
Added by residualvisuals on Jul 09, 2008 06:01 PM
kimchi, kimchee, korean, condiment, soup, spicyIngredients
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Directions
Makes about 1 1/2 Quarts
1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
Added by tracylfarr on Jul 09, 2008 12:43 PM
Summer Berries with Yogurt-Citrus Sauce (print)
yogurt, fruit, berries, raspberries, blackberries, blueberries, strawberries, green grapesIngredients
The sauce
1 cup plain fat free yogurt
1/4 cup honey
2 teaspoons lemon juice, fresh squeezed
2 teaspoons lime juice, fresh squeezed
1/2 teaspoon grated lemon peel
1/2 teaspoon grated lime peel
Butter cookie or shards of waffle cone, for garnish
Directions
Directions:
Divide the fruit among four goblets or parfait glasses. In a small bowl stir together the yogurt, honey, and citrus
Added by tracylfarr on Jul 09, 2008 12:34 PM
Fat Free Margarita Granita (print)
margarita, fat-free, drink, cocktail, mexicanIngredients
2 cups margarita drink mix
1/2 cup sugar
Finely grated peel of one lime (about 2 teaspoons)
1/2 honeydew melon, for garnish
Directions
A traditional icy treat from Italy with the citrusy flavors of a favorite Mexican cocktail (without the alcohol).
In a medium saucepan, combine drink mix, sugar, lime peel and 1-1/2 cups water. Cook over medium-high heat, stirring constantly, until sugar is dissolved and mixture just begins to boil, about ten minutes. Remove from heat; let cool to room temperature.
Pour mixture into a large baking pan (use a metal pan for faster freezing); transfer to level shelf in freezer. Freeze one hour. Stir mixture with a fork. Freeze until very firm, at least two hours, stirring every 30 minutes.
For garnish, peel melon and cut into 1/2-inch slices. Cut flesh into leaf shapes of various sizes. Use a knife to score a leaf pattern on each leaf.
To serve, stir granita with a fork to break up any large chunks of ice. Scoop into serving glasses; garnish with melon leaves.
Tip
* Before you begin this recipe, be sure you have room in your freezer for the baking pan. You can use a smaller, deeper pan, but the granita will take longer to freeze and its texture will be less fluffy.
* For a quick and easy flavor switch, use strawberry margarita mix.
Recipe makes four servings.
Nutritional information per serving:
Calories: 284
Protein: 1g
Fat: 0
Carbohydrate: 69
Sodium: 56mg
Cholesterol: 0mg
Added by tracylfarr on Jul 09, 2008 12:29 PM
Fat Free 7-Layer Mexican Dip (print)
mexican, dip, fat-free, salsaIngredients
1 package (8 ounces) fat free cream cheese, softened
1 tablespoon taco seasoning mix
1 cup thick 'n chunky salsa
1 cup canned black beans, drained, rinsed
1 cup shredded lettuce
1 cup fat free shredded cheddar cheese
1/2 cup chopped green onions
2 tablespoons sliced pitted ripe olives
If desired: Garnish with chopped fresh cilantro
Directions
Mix cream cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled. Serve with low fat tortilla chips.
Recipe makes 38, two-tablespoon servings.
Nutrional Bonus:
This Mexican fat free, cholesterol free dip is sure to please family or guests.
Nutritional information per serving:
Calories: 20
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Carbohydrate: 2g
Dietary fiber: 1g
Protein: 2g
Diet Exchange: Free
Added by jennyj on Jul 07, 2008 04:45 AM
low fat: low calorie: protein: sweetIngredients
•Ice 4-6 chunks
•Frozen strawberries 4-6
• Skim Milk (about 1/4 - 1/3 of a cup)
•Fat Free Yogurt (Kemps 80 calorie is my favorite, because it doesn't have high fructose corn syrup)
• A sprinkle of Crystal Light (I like fruit punch, it adds a bunch of flavor)
• Whey Protein (Half of a serving is plenty for me)
Directions
Blend and enjoy. If it is to thick then add more milk. If you want it sweeter then add more Crystal Light.
* Try different berries, flavored yogurt, flavor of Crystal Light,.....
Added by perfect10 on Jul 05, 2008 05:01 AM
avocado, saladsIngredients
lettuce
tomatoes
avocados
ham
2 boiled eggs
Directions
slice and dice mix and eat..lol..
Added by juleslein on Jun 30, 2008 04:26 PM
Red, White and Blue Potatoe Salad (print)
side dishIngredients
2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
Directions
Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
This recipe uses a trio of potatoes, but use all of one type if you prefer. Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.
CALORIES 250(27% from fat); FAT 7.5g (sat 1.5g,mono 4.4g,poly 0.9g); IRON 2.7mg; CHOLESTEROL 106mg; CALCIUM 36mg; CARBOHYDRATE 39.6g; SODIUM 576mg; PROTEIN 6.9g; FIBER 3.9g
Added by weiknd on Jun 23, 2008 06:32 PM
No Calorie Vegetable Soup (print)
soup, no calorie, vegetable, guilt-free, healthyIngredients
1 can tomatoes
celery
carrots
green pepper
cabbage
onion
oregano
basil
chives
salt
4 beef bouillon cubes
Directions
Throw all the ingredients into a pot (as much as you want) and cover with water. Simmer on low until veggies are tender. Season as you'd like.
A great tip is to make a huge pot and freeze containers of the soup so you can eat it all the time!