o SS Recipes - Nov. 2000

Posted by rondaren on Wed, Nov 1, 00 at 7:48

Welcome to the Somersizing Recipe thread. Please note the following:

*Remember to type Recipe Title in Subject!
*If you post a recipe with Splenda, please put the actual sugar amount in () if you know it, so that those not using Splenda can make their own substitutions.
*State wheter recipe is level one or level two.
*Label recipe pro/fat, carb, veggie, or veggie/fat.

For more Somersizing recipes, visit one of these sites:
**Peachy's "Somersizing Recipes" -http://catlady99.tripod.com/somersizing..hhtm
**Rondaren's "SS Forum Archives" which includes recipes not yet included in Peachy's recipe book - http://www.oocities.org/gnrbernstein/somersize.html

*Rondaren*

Follow-Up Postings:

o cheese vegetable pita pockets

Level One - Carb

For those of us DYING for a legal sandwich, here it is!

1/2 cup (4 oz) fat-free ricotta cheese
1 tbsp skim milk
1 tbsp dijon mustard
3/4 cup brocolli florets
1/2 cup each diced red and green bell pepper
1/3 cup chopped fresh mushrooms
2 tbsp thinly sliced green onion tops
4 ww pita bread pockets (1/2 of a 6" round)
lettuce

In a medium bowl combine cheese, milk and mustard. Stir until smooth. Add vegetables. Mix lightly. Line each pita pocket with a lettuce leaf. Divide and spoon veggie-cheese mixture into each pita pocket.

o Vegetable Bean Burritos

Level I Carb Meal - (modified from Sargento)

4 ww flour tortillas
1 medium onion
2 cloves garlic, minced
non-stick cooking spray
1/2 cup each diced red and green bell pepper
2 cans (16 oz each) black beans, rinsed and drained
3/4 cup salsa
1 1/2 tsp ground cumin
1/2 cup chopped fresh cilantro (optional)
fat-free sour cream, salsa

Wrap tortillas in foil. Bake at 350 F for about 12 minutes or until heated through or wrap in wax paper and heat in microwave for 1 minute.

Cook onion and garlic in a non-stick skillet (or using non-stick spray) for 5 minutes or until softened. Add bell peppers and cook an additional 2 minutes. Partially mash one can of beans with wooded spoon or potato masher. Add mashed beans, remaining can of beans, salsa and cumin to skillet. Cook over low heat 10 minutes, stirring occasionally.

Spoon bean mixture into tortillas and roll up. Top with cilantro, sour cream, and salsa. 4 servings

(For Level II, sprinkle 1/4 cup of Mexican Cheese Blend on tortillas before spooning mixture on.)

o Pork Chops in White Wine Sauce

Level I

Ingredients

4 lean rib pork chops, 1-inch thick (about 1-1/2 pounds total)
1-1/2 tablespoons butter or extra-virgin olive oil
1 small red pepper, sliced crosswise
1 small green pepper, sliced crosswise
3/4 pound small, fresh mushrooms, stems removed
1 clove garlic, minced fine
1/4 teaspoon ground pepper
2 teaspoons salt
2 medium tomatoes, peeled* and quartered
1/3 cup dry white wine

1. Rinse chops. Wipe dry. Add 1 tablespoon butter or oil to large skillet. Melt shortening and brown chops, two at a time, about 10 minutes on each side. Remove chops and set aside. Drain fat from skillet.

2. Add 1/2 tablespoon oil or butter to skillet and melt. Add red pepper, green pepper, mushroom caps, and garlic to skillet. Simmer about 8 minutes, stirring frequently.

3. Return pork chops to skillet and place them on top of mushrooms and peppers. Add salt and pepper. Put tomatoes on chops. Pour wine over mixture. Cover skillet and simmer for 40-45 minutes, until chops are done.

4. Serve each chop topped with a spoonful of wine sauce and a garnish of the cooked vegetables.

* To peel tomato skin, put tomatoes in 1 quart boiling water (which has been removed from heat). Leave tomatoes in water for about 1 minute. Remove with tongs and peel skin away.

Serves 4

o Four Cheese Chicken

(From Sargento)

8 oz skinless chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons vegetable oil
1/2 cup of salsa
1 teaspoon ground cumin
1 cup Mexican Cheese Blend
Shredded lettuce
Chopped tomato

Cut chicken into 1/2" pieces. In 10" non-stick skillet, cook chicken, onion, and garlic in oil over medium heat for 5 minutes. Add 1/2 cup salsa and cumin. Cook an additional 5 minutes, stirring occasionally. Remove from heat. Stir in 1 cup of cheese. Garnish with lettuce and tomato.

o Crockpot Chicken Cacciatore

Level One

1.5 cups chopped onion
3 lbs chicken parts, skinned
14 oz canned tomatoes with juice
1 sml can tomato paste
10 oz canned mushroom pieces, drained
1 bay leaf
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp dried whole oregano
1/2 tsp dried sweet basil
1/4 white or red wine (the alchohol cooks off)
1/2 tsp gravy browner or oxo beef powder
1 tsp artificial sweetner (Splenda, Sugar Twin, whatever.)

Place onion and chicken in 3.5 quart slow cooker. Combine rest of ingredients and pour over. Cook on low for 6-8 hours or high for 3-4. Discard bay leaf. Serves 4. From Jean Pare's Slow Cooker cookbook.
Nicole ;0)

o Crock Pot Chili

FAVORITE CHILI

Level I - Pro/fat

2 14 ½-cans chopped tomatoes with liquid
1 pound coarsely ground chuck, browned and drained
1 green pepper, coarsely chopped
½-1 medium onion, coarsely chopped
2 cloves garlic, crushed
2-3 Tbsp. Chili powder
½ tsp. Pepper
½ tsp. Cumin
½ tsp. Salt

Put all ingredients in Crock-pot in order listed. Stir once. Cover; cook on Low 8-10 hours or High 5-6 hours. Makes 6 servings. (Sometimes I add about 1 C leftover spaghetti or marinara sauce to thin it down some.)

To make it Level II, just add 1 can drained, red kidney beans at the end of the cooking time and heat through.

o Crock Pot Pot Roast

Crock Pot Pot Roast

1 Chuck Roast
1 can tomato sauce
1/2 can tomato paste
1 or 2 onions sliced however large you like sliced
3 or 4 cloves of garlic
2 Tbs of Balsamic Vinegar
2 Tbs. Red wine (optional)
2 Tbs. of any kind of Roast seasoning no sugar
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
2 Tbs. of Bacon grease or butter

If you have time brown the Chuck roast in a pan prior to putting in Crock Pot, I don't always have time for that so I put it in without. Season Meat with Seasonings. Layer
Onions and Garlic. Mix tomato sauce and tomato paste
Pour over the top. Add bacon grease or butter. Put on the lid cook all day on low. Meat will fall off the bone, so yummy. Take drippings and reduce down till it makes a nice gravy, serve over top. Very good with a side of green beans or fried Cabbage and a nice salad. My whole family loves this pot roast.

o Eggplant and Spinach Stacks

EGGPLANT AND SPINACH STACKS

Level 1 – Pro/Fat

1 medium eggplant (about 1 ½ lbs.)
1 Tbsp. + 3 tsp. Olive oil
1 tsp. Salt
2 garlic cloves, crushed
1/8 tsp. Crushed red pepper
1 small zucchini (about 6 oz.), coarsely shredded
1 bag (6 oz.) baby spinach leaves
1 C ricotta cheese
¼ C grated Parmesan cheese
2 plum tomatoes, seeded and cut into paper thin strips
1/8 tsp. Cracked black pepper
Fresh thyme leaves for garnish

1. Preheat oven to 450 degrees F. Cut ends from eggplant and discard. Cut eggplant crosswise into 8 rounds of equal thickness. Brush cut sides of eggplant slices with 1 Tbsp. + 2 tsp. Olive oil. Sprinkle slices with ½ tsp. salt and place in 15 ½” jelly-roll pan.

2. Roast eggplant slices 20 to 25 minutes or until tender and golden, carefully turning slices over halfway through cooking.

3. Meanwhile, in nonstick 12” skillet, heat remaining 1 tsp. oil over medium-high heat until hot. Add garlic and red pepper and cook 30 seconds, stirring. Add zucchini and ¼ tsp. salt and cook 2 minutes, stirring. Gradually add spinach to skillet, stirring until wilted and water evaporates, about 3 minutes; set aside.

4. In small bowl, mix ricotta, Parmesan, and remaining ¼ tsp. salt until blended.

5. Remove pan with eggplant from oven. Mound spinach mixture on 4 of the larger eggplant slices in pan; top with remaining eggplant slices. Mound equal amounts of cheese mixture on eggplant stack. Return to oven; heat through, about 5 minutes. (Cheese will melt over sides of stacks.) With wide spatula, transfer stacks to plates; top with tomatoes, black pepper and garnish with fresh thyme leaves.

o Spinach Parmesan Chicken

SPINACH PARMESAN CHICKEN

Level 1 - Pro/Fat

1/3 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
3 skinless, boneless chicken breasts
1/4 cup chopped green onions
1 tablespoon butter
1/4 cup cream
1/4 cup water
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped pimento peppers

In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange coated chicken pieces in a greased (use Pam) 8x8x2” baking dish.
In a small saucepan, saute green onion in butter until tender. Stir in cream and water. Simmer, stirring, until bubbly.
Stir in drained spinach and pimiento and mix together.
Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear

o Philly Cheese Steak Salad

PHILLY CHEESE STEAK SALAD

Level 1 - Pro/Fat

4 thin breakfast or chip steaks, cut into strips
Olive Oil
Onion
Green pepper
4 slices Provolone cheese
Lettuce
Tomato
Mayo
Brown onion and green pepper in a little bit of oil in skillet. Add steaks strips and cook until done. Add slices of Provolone cheese and cook a few seconds until melted. Serve on a bed of lettuce. Top with sliced tomatoes and mayo. Serves 2.

o Fajita Frittata

FAJITA FRITTATA

Level 1-Pro/Fat
1 tablespoon butter or cooking oil
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced onion
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup chopped tomato
4 eggs
1/4 cup water
1 medium tomato, sliced
2 tablespoons shredded mozzarella cheese
Salsa, optional
Sour cream, optional
In 10-inch omelet pan or skillet (with ovenproof handle*), over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.

In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with salsa and/or sour cream, if desired.
* To make handle ovenproof, wrap completely with aluminum foil.

o Ricotta Cream Dessert

RICOTTA CREAM DESSERT

Level 1 - Pro/Fat

4 ounces cream cheese, softened
8 ounces ricotta cheese
1/3 Cup sour cream
Vanilla and almond extract to taste
1/4 tsp. cinnamon
1 Cup heavy whipping cream
8 tsp. Splenda with 4 Equal packets(or all Splenda to taste)
Directions
1. Mix together cheeses, extracts and cinnamon.
2. In a separate bowl, whip the cream with the sweetener.
3. Gently blend cheese mixture with whipped cream.
4. Serve in individual dessert glasses topped with a dash of cinnamon.
Can be eaten immediately, but flavor improves when refrigerated.
Can be frozen (but must be softened before eating)

o Layered Cabbage Casserole

LAYERED CABBAGE CASSEROLE

Level 1 - Pro/Fat

Cabbage Layer:
1/4 cup butter
1/2 cup chopped onion
1/4 teaspoon salt
4 cups shredded cabbage
Meat Layer:
1 tablespoon oil
1 clove garlic -- minced
1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon paprika
1/4 teaspoon pepper

Sauce:
1/2 cup sliced onion
14 ounces canned tomatoes
7 ounces tomato sauce
1/8 cup brown sugar twin
1/8 cup splenda
1/4 cup white vinegar
3/4 teaspoon salt
1/8 teaspoon pepper

2 cups chopped raw mushrooms, optional
sour cream for garnish


-Saute the cabbage& onion in the buttteer; season with salt. Set aside
-Saute the meats in the oil until no longgeer pink; stir in the seasonings. Set aside.
-In a bowl, mix all the sauce ingredientss;; set aside.
-Chop the mushrooms, set aside.
-In a large 10 cup casserole, spread 1/3 oof the cabbage mixture, then 1/2 the meat mixture.
-Sprinkle on 1/2 the mushrooms.
-Pour on 1/3 of the sauce.
-Repeat layers, finishing off with cabbaggee & then topped with the remaining tomato sauce.
-Cover & bake at 325*F for 2 hours. < -Serve with sour cream.

o Turkey Parmesan

Level One - Pro/Fat (from Sargento)

1 Tbsp olive oil
1 clove garlic, minced
1 pound fresh turkey breast slices, 1/4" thick
1/4 tsp crushed hot red pepper flakes or italian seasoning
1 cup pizza or spaghetti sauce (CHECK SUGAR CONTENT!)
1 1/2 cups Italian Cheese Blend

In 12" skillet, heat oil with garlic over medium heat. Add turkey in one layer and sprinkle with pepper flakes or seasoning. Cook 4 minutes and turn. Spoon sauce evenly over turkey. Top with cheese. Cook over low heat about 3 minutes or until turkey is cooked through and cheese is melted. 4 serv.

o Layer Salad / 24 Hour Salad

This version has the updated instructions from last month which explains what to do with the broccoli.

6 cups lettuce
6 hard boiled eggs
2-3 cups frozen broccoli
1 pound cooked bacon (I like mine crispy for this salad)
1 cup chopped green onion (amounts depends on personal taste)
2 cups shredded cheese (swiss, cheddar, whatever you like)
1-2 Cups Mayo (sugar free, or low sugar)
Salt, Pepper, Paprika

In large bowl, shred 3 cups of lettuce. Salt and Pepper lettuce slightly.
Add layer of egg, salt slightly.
Add layer of crumbled bacon.
Add layer of brocolli
Add layer of onion.
Layer on remaining lettuce.
Layer on cheese.
Spread mayo on top. Be sure to seal the entire salad; spread mayo over entire top, leaving no gaps to "seal" in the flavors.
Sprinkle generously with Paprika.
Cover with plastic wrap of sealed lid.
Refrigerate for 24 hours, or overnight.
Toss after setting time, and serve.

This salad is AWESOME. It originally calls for peas instead of broccoli, but I made the substitution. You could use any legal veggy as a substitute. ENJOY!!!!!

o Meatless Sloppy Joes

Meatless Sloppy Joes
Level One - Carb/veggie
from Vegetarian Cooking

nonstick cooking spray
2 cups thinly sliced onions
2 cups chopped green peppers
2 cloves garlic, finely chopped
2 tbs. tomato sauce w/ 3 packs of Splenda(sub for ketchup)
1 tbs. mustard
1 can (15 oz.) kidney beans, mashed
1 can (8 oz) tomato sauce
1 tsp. chili powder
cider vinegar
2 ww sandwich rolls, halved

1. Spray large nonstick skillet w/ cooking spray; heat over medium heat until hot. Add onions, peppers and garlic. Cook and stir 5 minutes or until veggies are tender. Stir in 2 tbs. tomato saucew/ Splenda and mustard.
2. Add beans, sauce and chili powder. Reduce heat to medium-low. Cook 5 minutes or until thickened, stiring frequently and adding up to 1/3 cup vinegar if dry. Top sandwich roll halves evenly with bean mixture.

I haven't tried this yet, but it sounds good and the picture of it looks tasty. Let me know if there are any illegal items in this recipe. Thanks

o Snapper Vera Cruz

Snapper Vera Cruz (from Sargento)

Level I - Pro/Fat

4 red snapper or halibut fillets (5-6oz. each)
1 Tbsp. fresh lemon juice
1 can 8 oz. can stewed tomatoes, undrained
2 Tbsp. hot salsa or 1 Tbsp. minced jalepeno peppers
1 tsp. ground coriander
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups Mexican Cheese Blend

Place fish in single layer in shallow baking dish or casserole. Sprinkle lemon juice over fish. Combine tomatoes, salsa, coriander and oregano; spoon over fish. Bake at 450 about 20 minutes or until fish is opaque. Sprinkle cheese evenly over fish. Let stand 3 minutes or until cheese is melted. 4 serv.

Level II: Add in 1/4 cup pimento-stuffed green olives with the tomatoes and salsa.

o Crab/Onion/ Bacon Crustless Quiche

Crab/Onion/Bacon Crustless Quiche

just another endless version of Anja's Original recipe. Quiches are good hot or cold - great to throw in lunches or as a quickie snack.

LEVEL 1, PRO/FAT

Fire up the oven to 375 degrees.

Spray a glass pie dish with non stick spray.

Place 3 or 4 SLICES OF CUT UP BACON and 1/2 CUP CHOPPED ONION (whatever kind you like-I hate green onions, so I use Walla Walla or Vadalia Sweets), 1 CAN OF CRAB (drained), in the microwave in the glass pie pan. Mic for 4 minutes. Drain off liquid, and evenly distribute the mixture in the pan.

Sprinkle bacon and onion mixture with 1/2 CUP OF FRESH GRATED PARM CHEESE (you can buy it already grated, in the refrigerator section). Add DASH OF CHILI POWDER over the top.

Mix 1 CUP OF REAL CREAM (whipping cream) and 3 EGGS, and a DASH OF PEPPER together and pour into the pan over the other ingredients. Do not add salt to uncooked eggs; it makes them congeal and get tough - gross.

Bake 45-50 minutes until deep golden brown. Allow plenty of cooling time before slicing! This is good with a little sour cream or just plain.

o Fried Mozzerella Sticks

1 block of mozz cheese
egg
crushed pork rinds mixed with parm cheese
oil

Slice end of cheese in thick slice then slice that in half. Dip into beaten egg then into crushed pork rinds. Fry in hot oil. Don't fry too long or the cheese will melt out!

These were better than ones I have had in restaurants!!

o Emeril Lagasse's Stewed Duck

This is from the Essence of Emeril. I got it off the web and did it SS-style. I will write the real recipe and note my changes.

1/2 cup olive oil
1 duck, @ 3-5 lbs, cut up
1/4 cup flour (omit for Level 1)
3 cups julienned onions (I chopped mine. How do you julienne an onion???)
3 oz. finely chopped Tasso (see note)
3 cups sliced mushrooms, preferably oyster and skitakke if you can afford it. White ones if you can't
1 cup red wine
2 cups dark chicken stock (I took my home-made stuff and threw in a tbsp. of beef stock.)
2 tbsp green onions
1 tbsp finely chopped parsley

In a cast-iron pan (I used my heavy anodized aluminum) heat oil and season duck with salt and pepper. Sear duck 2-3 min. on each side. Remove duck pieces and set aside. Stir in flour and cook for 5 minutes for a medium brown roux. (I omitted that bit.) Add onions, Tasso and mushrooms. Cook on low and allow mix to carmelize, 10-15 minutes. Add salt and pepper to taste as you do so, stirring now and then.
Add the duck pieces back to skillet, add the red wine and stock. Bring to a boil, reduce and simmer.
Continue cooking about 30-40 minutes until duck is tender. Turn the pieces every 10 minutes to prevent them from drying out. When duck is tender, stir in green onions and serve. (I removed the duck to the warming oven and further reduced the sauce by half.)

Note: Tasso is a Louisianna specialty that is a lean chunk of pork or beef shoulder twice-cured and richly seasoned with red pepper, garlic, file powder and other ingredients. The result is a firm, smoky, flavorful and tangy meat principally used for seasoning. It is not ham, but since it is very hard to find outside of Lousianna, I substituted prosciutto with three tbsp Lousianna Hot Sauce and three cloves of crushed garlic.

Serves 4-6

o Red Cabbage and Turnip Puff

Both these are from Enjoy! of the Best of Bridge series. My MIL makes them and I usually HATE turnip, but LOVED this!!

Red Cabbage

1 3-lb red cabbage, shredded
2 green apples, peeled and chopped. (I would substitute this for 2 Sweet Vidalia Onions for level 1)
1 onion, chopped
1/8-1/4 cup sugar (I used Sugar Twin Brown), to taste
1/4 cup Balsamic vinegar
6 slices bacon
1 tsp salt
2 tbsp bacon fat
freshly ground pepper
1/2 cup boiling water

Slice the bacon into 1-inch pieces and fry until brown. Remove all but 2 tbsp of the bacon fat and add all ingredients but the boiling water. Stir this until well-mixed, then add water. Bring to a boil and reduce to a simmer. Simmer one hour, stirring occasionally. Serves 6.

Turnip Puff

6 cups cubed turnips *
2 tbsp butter
2 eggs, beaten
3 tbsp flour (omit for level 1)
1 tbsp sugar (I use Brown Sugar Twin)
1 tbsp baking powder
3/4 tsp. salt
1/8 tsp pepper
pinch nutmeg

Cook turnips until tender. Drain and mash. Add butter and egg. Beat well. (This may be done the day before). Combine flour (omit for level 1), sugar (twin), baking powder, salt, pepper and nutmeg. Stir. Butter a casserole dish and place in mix. Bake at 375 degrees or until light brown on top. Serves 6.

* My MIL takes her turnips and cubes and boils them, then freezes it in batches. She swears that this makes the turnips taste much better - much less bitter. I wholeheartedly agree!

Nicole ;0)

o Creamed Zucchini Soup

from Above & Beyond Parsley...

INGREDIENTS:
4 medium zucchini, unpeeled, quartered and sliced
3-1/2 cups chicken broth
1 bunch scallions, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
Fresh dill, to taste
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup sour cream with chives
Chopped chives or paprika, to garnish

TO PREPARE:

In a saucepan, combine zucchini, chicken broth, scallions, salt, pepper and dill. Cook mixture until soft (approximately 20 to 30 minutes).

Combine cream cheese and sour cream in a blender or food processor until smooth. Add zucchini mixture, a portion at a time, and process until smooth. Chill overnight or until very cold. Garnish with chopped chives or paprika.

SERVES 8

o FABULOUS Meatloaf - Level 1 - Pro/Fat

This is the best meatloaf I have ever had!! With a couple of alterations, it has become legal!!

2 pounds lean ground beef or turkey (never had it with turkey)
1 roll ground sausage (sage, spicey, whatever you like)
2 eggs
1/2 or 1 cup Parm cheese (to replace bread crums -- could also do pork rinds)
Garlic or garlic powder (as much as you like)
italian seasoning
Pepper

Mix the above ingredients and form into a long loaf. Now, make a "revine" in the middle of the loaf and insert the following:

1 package of blue cheese (YUM!!)
1 can spaghetti sauce or tomato sauce (or as much as you like)

Now close "revine" and brush loaf with olive oil. My SIL adds potatoes and carrots around the loaf in the pan, you could do this for the family and brush these with oil as well. Then put some more tomato sauce and herbs of choice on meatloaf.

Bake at 350 until done???? She cuts it open to check. I would guess 1 - 1.5 hours.?????

It is AWESOME, though. And legal Level 1 Pro/Fat!!!!!

Enjoy!

o hershey kisses

Posted by: Shaun on Tue, Nov 14, 00 at 19:26

1 cup heavy cream
4 oz cream cheese
1 small pkg sugar free choc pudding mix

Mix all. I put in my cookie press and using the star tip, squeeze out 'kisses' onto wax paper. Put into freezer til hard. Put 'kisses' into zip lock bag and store in freezer.

I think this recipe is from catlady's site.

o Muffins

HI all!! I have a wonderful version of the muffins that I would love to share. A friend of mine, tweeked it a little and I think they are much better. Try and let me know. I'll post here AND on the recipe thread, in case some don't know how to get to the recipe thread.... :o)

1 cup whole wheat pastry flour
1/2 cup whole oat flour
Apprx 1/3 cup splenda, taste batter for sweetness add more or less depending on your own taste
1 tsp baking soda
1 tsp baking powder Mix all dry ingredients, then add:
1 cup non fat yogurt
1/2 cup skim milk
1 1/2 tsp extract of your choice: banana, almond, orange, lemon, or just sprinkle some cinnamon in the batter
1/2 tsp Vanilla

Mix all and pour into Pam sprayed muffin tins. Bake at 350 for about 10 - 15 mins. Test with toothpick. If you undercook them they are very moist. Paper liners are not recommended for these! Enjoy!

I made some with Butter flavoring and sprinkled cinnamon in the batter and they were great. I then made lemon ones with vanilla and they are my favorite! Could add poppy seeds to the lemon ones too!

o Oat Flour

To make oat flour, apparently you can take Quick Oats, put them in the blender and chop them until they are really fine. Voila! Oat Flour.

*Rondaren*

o Fiesta Red Snapper

1 tablespoon olive oil
1/2 cup chopped onion
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1 1/4 pounds red snapper fillets

Lime wedges

Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop
sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.

Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish.
Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

Makes 4 servings.

o Hot Artichoke Dip

1 can artichokes (I use Pastene)chopped
1 small onion, chopped
1 cup Parmesan cheese
1 cup mayo

Mix well. Bake at 350 for 30 - 45 minutes. I let it get a little crispy around the edge. Dip with celery, peppers or eat with a fork!! Enjoy!

o Balsamic Chicken

I think this is a level 1 pro-fat
Balsamic Chicken

Mix about 1/4 cup of good balsamic vinegar with two tabls. of olive oil, 2 packets of splenda (or brown sugar if you want to be unlegal), 1/4 cup of chicken broth and some pepper

Melt some butter in a skillet. Brown chicken breasts in the butter. After you filp once, brush the marinade on the cooked side. Continue brushing and flipping for about 8-10 minutes. Take the chiken out of the skillet and place in a baking dish. Bake at 350* for about 15-20 minutes

Meanwhile, pour about 1/3 cup of chicken broth in the pan to deglaze. Pour in the rest of the balsamic mixture and a little more vinegar to taste and cook down until sauce is as thick as you want. (I did it untill the chicken was ready, 20 minutes, and it was perfect)

Serve chicken with sauce and asparagus. Yummy! It's like a gourmet meal!

o Things to do with Artichoke Dip

If you add shredded chicken or ham to the artichoke dip, it makes a nice lunch option.

*Rondaren*

o All-Vegetable Soup

Finally, I am getting around to posting this...I could have it every night for Supper in the winter time. YUMMY!!

1 Large Can of Crushed Tomatoes
A variety of chopped up veggies
1 tsp of minced garlic
1 Tbsp of chili powder
1 Tbsp salt (or to taste)
1 tsp of seasoned pepper (or to taste)
dash of tabasco

Empty the tomatoes into a dutch oven, then add 2 1/2 cans of water. Add garlic and salt. Bring to a boil. While waiting, chop up your veggies. I've used zucchini, onion, red cabbage, cauliflower, broccoli, and green + red pepper. Just use whatever you like. Once the soup is boiling, add the veggies and the spices. I let it simmer for about 3 hours if possible...and it just gets better everyday that it is in the fridge.

All of the spices are optional, and you should adjust them to your own liking. I personally like a little heat...This time I used Cayenne pepper.

The really great thing about this soup is that it can be eaten with carbs or pro/fats, because it is just veggies. You can alter it by sautéing the onions first, as I did the first time I made it. I used olive oil, though, so it then became a pro/fat.

I hope that you all give it a try.

allison

o mock potato salad

I recently tried this recipe for mock potato salad which is suitable for level 1. I am not sure who the original author of this is, but THANKS.

Steam or boil cauliflower until tender, but not overcooked.
Chop cauliflower coarsely.

Mix with mayonaise while the cauliflower is still warm. For a wonderful creamy texture make sure you add the mayo and seasonings while the cauliflower is hot or warm. It will absorb into the cauliflower, rather than sit on top of it in a slimy way.

Mix in any seasonings or ingredients that you enjoy in your favorite potato salad.

I add diced celery, and onions with black pepper.

Delicious, indulgent and LEGAL!on level one.

o Easy Stir Fry

So this doesn't really qualify as a recipe but it's great when you don't have a lot of time or feel like cooking.

1 package precooked chicken or beef strips (Louis Rich, Perdue, Tysons)
1 package frozen stir-fry veggies (broccoli, red peppers, water chestnuts)
1 Tbsp. lite soy sauce
oil
water

Heat meat in a little oil in a skillet. Add veggies and the amount of water suggested on the package. When the veggies are done cooking for the amount of time on the package, add the soy sauce. Stir and heat through. Great, quick and legal.

Level 1 Pro/Fat