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Bit by bit... |
By popular request I will post some of my favorites here.. These are ALL things I have made, and LOVED...  |
Polenta |
1 C veggie broth
1/4 C corn meal
1/4 t salt
Combine in a microwave safe bowl, stir well. Microwave one minute at a time, stirring each minute, for 3-6 minutes. Until desired consistancy (nice and thick..) Let stand for about 4 minutes. Can be eaten at this stage (YUMM) OR, you can refridgerate and slice for firm polenta
Serves 1-2
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Quinoa and Black beans |
1 tsp vegetable oil
1 cup onion, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth (can sub chicken broth)
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
1 cup whole kernel corn
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (optional)
Heat the oil in a medium saucepan over medium heat. Stir in the onions and garlic and saute until lightly brown. Mix quinoa into the saucepan and cover with the broth, then add cumin, cayenne, salt and pepper, then bring mixture to a boil. Cover, reduce heat to low, and simmer for 20 minutes. Stir corn and black beans into the saucepan and simmer about 5 minutes or until heated through. Mix in the cilantro and serve. |
Broccoli and Tofu Stirfry With a YUMMY Peanut butter sauce!! |
2 servings
- In a small bowl, stir together the peanut butter, hot water, vinegar, and soy sauce (if you need to, put it in the microwave for 10 seconds to make it easier to mix).
- Warm the oil in a wok or large nonstick skillet over high heat.
- Add the broccoli and garlic and cook for 5 minutes, stirring constantly. Add in the tofu, and cook for an additional 5 minutes. Remove from heat.
- Mix in the sauce until the tofu and broccoli are well coated.
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Chickpea Curry (Garbanzo beans) |
2 servings
- Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
- Add chickpeas and salt and a tablespoon or so of water.
- Cook and stir about a minute.
- Add tomatoes and cook for 5 minutes, stirring gently.
- Add another spoonful of water if it seems dry or if it's burning or sticking.
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Green Monster Shake (actually a drink from Brazil) |
1 Banana
½ Avocado
¾ Cup (aprox.) of milk
8-10 ice cubes
Mix in blender and ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!
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Stuffed Portabello
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I found this one online.. the instructions were:
I sauté onions and garlic in a little canola, and add the chopped up portobello stems. I cook them until they're soft and throw in some spinach and a little water and cover it until the spinach wilts. I add fresh sliced tomatos, and cook a few minutes. Then I put this mixture on the mushrooms. I sprinkle some feta, a little bit of parm and some rf mozarella. Bake at 375 for about 30-40 minutes.
The mushrooms are 0 points, oil & cheese I usually count for 4. Yummy, huh?
What I did... I only had dehydrated onions.. I also only had frozen spinach. I added a can of mushrooms into the mix, did it in evoo... AND it didn't take the whole time.. maybe 20 minutes or so.. till the cheese was a bit brown and nice.. Its not an exact recipe.. so tweak it to your taste.
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Breakfast suggestions... |
I make one serving of oatmeal and add some unsweetened apple sauce, splenda, and LOTS of cinnamin!! YUMMMM!!!!
I also LOVE to make a serving of grits, then cook one egg over medium, put it in the bottom of the bowl, and then dump the grits on top. I mix in one slice of ff kraft sharp cheese, one spoonful of baco bits (a point) and some salt. STIR and ENJOY!!!!!!!!!
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Oatmeal Pancakes |
WARNING- there is NO core baked goods!!! SO, truly these are not CORE according to WW. I make them once in a while because I LIKE THEM.. I am NOT CLAIMING THESE ARE CORE
1/4 cup uncooked oatmeal
1/4 cup dry cornmeal
1 TBS Splenda
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup plain fat free yogurt
1 egg
§ Mix all ingredients together.
§ Thin with water if needed.
§ Makes 3 or 4 regular sized pancakes.
I LOVE THESE, I like to top them with unsweetened applesauce.. SO YUMMY!
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Cauliflower Poppers |
1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 sprays cooking spray
Instructions
Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.
Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving
I topped with some FF cheddar... Absolutly delish!
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Cabbage Rolls |
Ingredients
1 medium head green cabbage
2 onions, chopped (or one large)
4 celery stalks, chopped
1/4 tsp Italian seasoning (used Emerill’s)
1/2 tsp minced garlic (used a whole clove)
2 (15 ounces each) cans tomato sauce
4 cups water
2 cups dry bulgur
1 (8 ounces) can tomato sauce
1/2 cup water
Instructions
Remove core from cabbage, place cabbage head in steamer (or pot of boiling water..) and steam until all leaves are soft and separate easily. I prefer to cut a small V at the bottom of each leaf to removed the thicker white part from where it attaches, makes them easier to roll.
In a Large Pot, Sauté onions, celery, seasoning, and garlic in evoo until onions are soft. Add 2 15-ounce cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hour over medium heat, stirring occasionally, until bulgur is tender, and liquid is mostly absorbed. Remove from heat.
To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a 9x13 (used a glass one). Mix the 8-ounce can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 degrees F. for about 30 min. until cabbage is hot.
I have also put the same filling into Bell peppers for stuffed peppers.. similar treatment...
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Cucumber and Onion Salad |
My Mom made something like this as a kid, she peeled the cucumbers (I leave the peel on now), and she called it pickled cucumbers.
cucumber, unpeeled, sliced thin
onion, sliced paper-thin
1/3 C vinegar
1/3 C water
1/3 C Splenda
1/4 tsp salt
dash pepper
Layer cucumber and onion in a jar or bowl. Combine remaining ingredients and pour over vegetables. Chill overnight, stirring several times. You may need to make more of the vineger solution, you need enough to cover the cucumber, I never measure the cucumber and onion, I just fill my bowl, and make enough of the vinegar mixture to cover the cucumber and onion. For a twist, add some Chili pepper. OH, and its fun to watch it FIZZ when you add the splenda!!!
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Taco Seasoning |
2 T dried onion
1t salt
½ t minced garlic
½ t cornstarch
½ t cumin
1 t chili powder
¼ t oregano
Can add more onions garlic, onions, and cornstarch to taste
CORNSTARCH IS NOT CORE-- but fairly low in points for amount used...
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