Welcome to the Somersizing Recipe thread. Please note the following:
*Remember to type Recipe Title in Subject!
*State whether recipe is a level one or level two 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.htm
**Rondaren's "SS Forum Archives" - http://www.oocities.org/somersizing
**Official Somersizing Site - http://www.suzannesomers.com/community ->discussion->recipes
*Note: Splenda granular measurements are equivalent to sugar. 1 packet of Splenda, Equal, or Sweet n'Low is the same as 2 tsp of sugar.

Thanks to Marty here is a conversion chart for Sweet Balance (Somersweet should be similar.):
1 tsp. sugar = 1/8 tsp. SB
1 Tbsp. sugar = 1/2 tsp. SB
1/4c sugar = 3/4 tsp. SB
1c sugar = 2 Tbsp. SB
1/3c sugar = 1T SB (also 5g, 3g carb)
3/4c sugar = 1-1/2 T SB

(from Sargento) Level One Veggie and Pro/Fat

Reposting in time for Canadian Thanksgiving!
+++++++++++++++++++++++++++++++++++++++++++++++++++
This is a GREAT recipe. An excellent sub at holidays for regular green bean casserole.

1 16 oz. pkg frozen cut green beans
2 Tbsp dry white wine
2 slices bacon, cooked and crumbled
2 Tbsp butter
3/4 tsp seasoned salt or salt-free herb blend
1 cup shredded Montery Jack cheese
(level two - 2 Tbsp toasted slivered almonds)

Cook green beans according to package directions; drain. Stir in wine, bacon, butter, seasoned salt, and 1/2 cup of cheese. Place in 1-1/2 quart casserole. Cover. Bake at 350F for 15 to 20 minutes or until heated through. Sprinkle remaining 1/2 cup of cheese and the almonds (level two) on top. Cover. Bake 5 minutes more.

Microwave directions:
Place green beans and wine in 1-1/2 quart microwave-safe casserole. Cover. Microwave on High for 8 minutes, stirring halfway through cooking. Stir in bacon, butter, seasoned salt, and 1/2 cup cheese. Cover. Microwave 5 minutes more or until green beans are cooked. Stir. Sprinkle remaining 1/2 cup Monterey Jack cheese and the almonds (level two) on top. Cover and let stand 3 minutes.

6 servings

from: Smoothies and Other Blended Drinks by Elsa Petersen-Schepelern

Level II Fruit/Carb
Makes 2 servings

INGREDIENTS
1 cup plain low-fat yogurt
1/2 cup low-fat milk
6 large strawberries
1 cup raspberries (or 8 ounces apricots or peaches, pitted)
Sweeten to taste
Crushed ice

Place all ingredients, except sweetener and ice, in blender and process. taste, add sweetener if desired, and pour into a glass with crushed ice.

* Lassi, a traditional chilled yogurt drink in India, can be served plain, sweet or savory.

From the official site:
=============================
Hello fellow Somersizers!

For any of you who might be interested, I have been compiling a recipe book of my own with all of the wonderful recipes that other Somersizers have posted on the Web. It is still a work in progress (being that there are a few duplications and it could be organized a bit nicer) but I would love to share it with anyone who might benefit from having it. I created it for my own personal use, so I apologize for not giving official credit to those who posted these recipes.

I have saved the cookbook as a Word 95 document. There are two chunks... the Index and the Cookbook itself, totaling almost 200 pages.

Anyone interested, please e-mail me at rharwood@obie.com and I'll send a copy your way.

Happy Somersizing!!!

Rachel Harwood

Level 1 Pro/Fat
Serves 4-6

Enchilada Sauce
1 15oz can of tomato sauce (no sugar added)
1 tsp. Chili powder
= tsp. Cumin
= tsp Onion Powder
= tsp Garlic Powder
= tsp Salt
Dash of Pepper

Mix all ingredients in a sauce pan and simmer.

Beef Enchiladas
12 egg crepes from Eat Cheat and Melt fhe Fat away
1lb. Ground beef
1 tbsp olive oil
1 medium onion, chopped
2 cups shredded cheddar cheese (or your preference)
Enchilada Sauce

Preheat oven to 350 degrees. Saute onion in olive oil over medium heat, when translucent add ground beef and brown. Drain meat mixture. Add 1 cup of cheese to meat mixture to help bind it together. Pour some enchilada sauce in the bottom of a baking dish. Put about < cup of meat down the center of the crepe and roll up, place seam side down in the baking dish. Continue with the rest of the crepes. When all enchiladas are in baking dish, spoon the rest of the enchilada sauce over the top, then sprinkle the rest of the cheese over the top. Place dish in the oven and bake for 20 minutes or until cheese is melted. Serve with sour cream and salsa.
Level 2 addition: Sliced Black Olives

My Mom's Short Ribs (level one)
sorry my mom does nort measure so in turn I do not either but I will tell you approx. all that I used

1 package of short ribs (about 10 ribs)
1 large onion
couple cloves of garlic
rosemary
salt and pepper

Put ribs in a very hot dry pan and quickly brown and onions and garlic and spices saute for a minute, turn down heat to med-low and add a little water. The goal is to caramelize onions and cook ribs slowly. Half way cover pot and about every 15 min stir add more water when needed. Cook this way for about 3 hours. When done remove ribs pour sauce into blender with a little more water and cream, blended return sauce and ribs to pan.

I served this with sauteed spinach... My dh asked for more

This recipe came from a Mormon Cookbook that my mom has.
My mom collects cookbooks from everywhere..
Level 1
Pro/Fat
Serves 4

1 Med. Onion, chopped
2 Tbsp. Butter
2 Cups Zucchini, sliced
2 Cups Chicken Broth
1/8 Tsp. Black Pepper
1/8 Tsp. Salt
1/8 Tsp. Nutmeg
1/2 Cups cream
Cheddar Cheese

Cook onion in butter till transparent. Add zucchini, chicken broth and spices. Cook for 15 minutes or longer. Puree in blender if you want a smooth soup. Bring back to boil and add cream. Cook over low heat till warm.
Add cheddar cheese to soup as a topping. Eat and enjoy.

Easy, filling and tastes good. Might want to add mushrooms next time. Just an idea from my neighbor.

VIDALIA ONION CHEESECAKE

Pro/fat - Level 1

6 slices bacon, diced
1 large Vidalia onion, chopped
= C scallion, sliced thin
1 garlic clove, minced
15 oz. container ricotta
= C cream
=-1 tsp. salt
<-= tsp. cayenne pepper
2 eggs

In 10-inch skillet, cook bacon till crisp; remove and drain on paper towels. Cook onions and garlic in drippings until tender. Discard drippings and drain veggies in strainer. Combine ricotta, cream, salt and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Reserve some bacon for garnish; stir remaining bacon and cooked veggies into the cheese mixture. Lightly grease sides of an 8 or 9-inch spring form pan. Pour batter into pan; bake @ 350* for 40 minutes or until center is just set. Remove to wire cooling rack and cool to room temperature. Garnish with reserved bacon and serve with assorted veggies or crackers for non-Ssers.

ROASTED RED PEPPER DIP

Pro/fat - Level 1

1 whole red bell pepper
Cream cheese
Sour cream
Salt

Roast the pepper either over a flame (gas stove) or put under the broiler, turning frequently. Roast until the skin is blistered and charred (black) all over. Remove from flame or broiler and put in a Ziploc bag. Seal and let steam for about 20 minutes. (You can so this step when the peppers are on sale and freeze for future use.)

Remove pepper from bag and remove the blackened skin, stem and seeds. Put pepper in food processor with about 4-oz. cream cheese; blend, adding more cheese as necessary. (The amount you will need will depend on the size of the pepper; however, the color you want is the color of Thousand Island dressing.) Add some sour cream to make it the right consistency for dipping. Add salt to taste and serve with jicama* sticks, lightly steamed asparagus spears, slices of red and green peppers, and broccoli and cauliflower.

*Jicama is a tuberous vegetable. Peel and cut up julienne style and store in refrigerator in Ziploc bags filled with water.

PORTOBELLO PIZZETTAS

Veggie/Fat - Level 1

= 10-oz. pkg. frozen chopped spinach
1= C shredded mozzarella cheese (6 oz.)
= C coarsely chopped pepperoni
1 tsp. dried basil, crushed
< tsp. coarsely ground pepper
12 Portobello mushrooms (3-4 in diameter)
2 T butter, melted

Thaw spinach and press out liquid; finely chop. In a mixing bowl combine spinach, cheese, pepperoni, basil and pepper. Clean mushrooms; remove stems. Place open side up on a lightly greased baking sheet; brush with melted butter. Spoon 2 T. of the spinach mixture onto each mushroom cap.
Bake in preheated 350* oven for 12 minutes or till heated through. (OR, place on the unheated rack of a broiler pan and broil 4 from the heat for 3-4 minutes.) If desired, garnish with fresh basil. Makes 12 mushrooms.

Spinach Bars

16oz bag frozen chopped spinach, cooked and drained
3 eggs - beaten
1 lb. Shredded monterey jack cheese
Salt
Pepper

Mix spinach and eggs together, add shredded cheese. Bake in a square pan for 30 minutes at 350 degrees.

I used Monterey Jack and swiss cheese mix.

From Frontiercoop.com
Fruit Level 1 (Serves 10-12)

It's that time of year!

2 quarts good quality apple cider (make sure it has no added sugar!)
1/2 cup water
peel of one large orange, in large strips
peel of 2 lemons, in large strips
Two 2 3/4" cinnamon sticks
24 whole cloves
1 tsp. ground nutmeg
1 1/4 cup sugar (use equivalent)
1 1/2 cups lemon juice, heated

Directions: In large saucepan combine the lemon and orange peels with the sugar sub. and water. Place over medium heat and bring to a boil. Stir well to ensure all the sugar dissolves. Reduce heat and simmer an additional 10 minutes. Remove from heat and strain through a fine strainer or several layers of cheesecloth. Place back over low heat and add the warm lemon juice and the cider. Heat until hot but not boiling over. Serve in mugs with an additional cinnamon stick.

From Frontiercoop.com
Veggie/Fat Level 1

7 4 lbs. ripe tomatoes, halved and seeded
7 3 T. extra virgin olive oil
7 1/2 - 1 t. salt
7 1 t. garlic powder
7 1/2 t. black pepper
7 1/2 t. dried thyme
7 1 t. dried basil
7 1 t. dried red pepper flakes, optional

Directions: Place oven rack in center position and preheat oven to 300. Spread a thin layer of olive oil over sheet pan. Place tomatoes, cut side down on oiled sheet pan. Drizzle remaining olive oil over tomatoes and salt lightly. Roast tomatoes in preheated oven 1 - 1 1/2 hours or until medium-brown. Remove tomatoes from oven and place in the work bowl of a food processor fitted with a steel blade. Process until almost entirely smooth and add the garlic granules, pepper, thyme, basil, and chili flakes. Process until combined. Adjust seasoning and serve hot. Makes approximately 4 cups sauce.

From Frontiercoop.com
Pro/Fat Level I (minor imbalance for Carbo Level I)

7 2 tablespoon olive oil
7 1 clove garlic, minced
7 1 small onion, minced
7 1 cup chopped mushrooms
7 1 cup chopped green peppers
7 1/2 cup chopped celery
7 1 teaspoon Sea Salt (optional)
7 2 lbs. plum tomatoes, peeled and finely chopped
7 2 tablespoon Basil
7 2 tablespoon Italian Seasoning
7 1/4 cup red wine

Directions: Heat oil in a large saucepan and sauti garlic until fragrant. Add onions, mushrooms, carrots, green peppers, celery, and salt (if desired), and cook until carrots are tender. Stir in tomatos, basil and Herbs of Italy, and simmer for 20 minutes, until vegetables are soft and flavors are well blended. Add in red wine and serve hot over pasta.

Truly Italian Tomato Sauce adapted from Meals That Heal by Lisa Turner ) 1996.

From Frontiercoop.com
Veggie Level I

7 1 lb. diced tomatoes
7 1/2 cup diced onion
7 1/2 cup diced green chilies
7 2 tablespoon Ground Cumin
7 3 tablespoon Cilantro
7 2 tablespoon Garlic Powder
7 1/4 teaspoon Crushed Red Pepper
7 1 tablespoon Sea Salt
7 1 teaspoon Ground Pepper
7 1 teaspoon lemon juice

Directions: Mix all ingredients together and season to taste. For a hotter salsa add an additional 1/2 teaspoon of red peppers and 1/2 teaspoon of cumin.

From Frontiercoop.com
Veggie Level I

Marinade:
7 1/2 cup vinegar
7 1/4 cup sugar (use equivalent)
7 1/4 cup water
7 2 tablespoon olive oil (optional)
7 1 teaspoon Garlic Powder
7 2 tablespoon Salad Seasoning

Combine and set aside.

Vegetable Assortment:
Combine the following to match your tastes. (Should total 4-6 cups of vegetables.)
7 broccoli flowerets
7 cauliflower flowerets
7 zucchini or yellow squash, cubed
7 fresh mushroom, washed and trimmed
7 sweet pepper, seeded and cut into strips
7 cherry tomatoes

Directions: At least one day ahead and no more than two, place vegetables in a bowl or container, pour marinade over vegetables. Cover and refrigerate, stirring once or twice. The amount of liquid in the container will increase. Serve vegetables over lettuce as a salad. Serves 5-6.

Adapted from The Charmed Kitchen

From Frontiercoop.com
Pro/Fat Level I

7 1/2 cup olive or safflower oil
7 1/3 cup plus 1 tablespoon mayonnaise
7 1/4 cup cider vinegar
7 2 tablespoon Italian Seasoning
7 1 teaspoon Garlic Salt

Directions: Mix all ingredients well. Refrigerate at least two hours before serving. Dressing is best if chilled overnight.

This is from BFoster on 10/12 at SS official site.

"I put 1/2 of a Spag. squash in a buttered pyrex dish. Pour heavy cream over it, add Salt & Pepper and any seasonings you prefer (some folks like a dash of tabasco), poke in 4 oz of cream cheese (thickens and creams it) and then sprinkle 4 oz. cheese of your choice. I used Cheddar and also tore up several slices of American Cheese. Bake about 30 min. until hot and bubbly. It was like regular Mac and cheese made with angel hair pasta and was wonderful. It reheated really well the next day for lunch, too).

Very good can't wait for lunch tomorrow.

REBECCAS BARBEQUE SAUCE

Tbsp. olive oil
1/2 Cup chopped onion
1 Tbsp. minced garlic
1 15 ounce can of tomato sauce
1/3 Cup cider vinegar
1 Tbsp. Dijon mustard
1 tsp Worcestershire sauce
2-4 Tbsp. granular Splenda or other sugar substitute (adjust to suit your own taste)
1/8 tsp crushed red pepper
1/8 tsp hot pepper sauce (such as Tabasco or Franks)
1/4 tsp celery seed
1 Tbs. lemon juice
Cook onion and garlic in oil until tender, about 5 minutes. Add remaining ingredients, stir well, and bring to a slow boil. Reduce heat and simmer 25 minutes. Adjust seasonings to taste--this recipe is not overly hot and spicy.
This tastes just like store-bought barbecue sauce. It's great with pulled pork, ribs, or over chicken. You can make it and store it, covered, in the refrigerator for up to 2 weeks.

Linda in AL

This recipe is a great recipe I have been using for Pork cooked in the crock pot.

PULLED PORK FAJITAS
2 1/2 lb pork, boneless loin roast
1 med onion, thinly sliced
2 C BBQ Sauce, (one listed above is great)
3/4 C salsa
3 T chili powder
1 T Mexican seasonings (use any Mexican flavor like a Picante or Taco Seasoning)
9 flour tortillas (opt)
Remove excess fat from pork. Place pork in crockpot. Onion on top. Mix remaining except tortillas. Pour over pork. Slow cook on low 8-10 hours until tender.
Remove pork. Using 2 forks, pull pork into shreds. Pour sauce into a bowl and stir in shredded pork. Spoon filling onto tortillas and roll up.
Use this alone, or for tacos, or enchiladas or burritos.
Can substitute pork for 2 1/2 lb beef boneless chuck roast.
This recipe originally came from Southern US Cuisine in about.com.
We love it.

This is Peter Neuman's Pumpkin Cheesecake recipe: (Thanks Linda)

PUMPKIN CHEESECAKE
A moist cheesecake with a mellow pumpkin flavor. This is a cheesecake for those who like the taste of pumpkin but want a slight change of pace from traditional pumpkin pie. While not as flavor concentrated as pumpkin pie, the cream cheese and added spices come together to create a creamy and mild pumpkin dessert. Cheesecake always makes a satisfying finish to any meal, and with the squash season upon us, what better way to enjoy this fall and Thanksgiving season then with a big slice of pumpkin cheesecake. And as with pumpkin pie, this tastes best smothered in a mound of freshly, whipped cream.

Preparation Time: 1 hour and 45 minutes
Cooking Time: 1 1/2 hours
Serving Size: 12

Ingredients:
5 cups of cooked spaghetti squash, which is about one medium spaghetti squash
5 eggs
3/4 cup heavy whipping cream
3 packages of full fat cream cheese, softened***
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground all spice
1 tablespoon of cinnamon
1 tablespoon vanilla extract
1 teaspoon grated lemon peel
1/2 teaspoon salt
6 tablespoons Sweetbalance or 2 cups Splenda

*** To soften the cream cheese, place on the counter for 2 hours or place in the microwave for 30 seconds on high power for each package or cream cheese used. ***

Directions: Preheat oven to 325 Degrees Fahrenheit. Place spaghetti squash on a cookie sheet and place in oven for one hour. Take out of oven and allow to cool for 30 minutes. Cut in half and use a large metal spoon to remove the seeds. Scrape out the squash with the spoon and place in a bowl.

Place eggs and half of cream in a blender or food processor. Add one cup of spaghetti squash at a time and purie. Continue adding spaghetti squash until all of it has been puried until smooth, adding the rest of the cream as well. Set aside.

Preheat oven to 350 Degrees Fahrenheit. Place cream cheese in a large bowl and with an electric mixer beat on high speed until fluffy, about 2 minutes. Add puried spaghetti squash to cream cheese. Add remaining ingredients and beat until well combined and there are no lumps of cream cheese remaining. Pour into a lightly greased springform pan. Place in oven and cook for 1 1/2 hours, until a knife or toothpick inserted into the middle of the cheesecake comes out clean. The top of the cheesecake should be set, but if it is slightly wobbly, that is fine, as it will continue to cook as it cools.

Remove cheesecake from oven. Cool on countertop for 2-3 hours, until cheesecake is cool to the touch. Run a thin knife around the outside edge of the springform pan, but leave the side of the springform pan attached. Refrigerate 8 hours or overnight. Again run a knife around the outside edge of the springform pan and remove side of pan. Serve with a big dollop of freshly whipped cream and enjoy! Keep refrigerated.

Please feel free to post any questions or comments to this or any other of my recipes on the feedback thread. And you can always email me at pneumanca@yahoo.ca if you need to ask me anything.

Peter Neuman

Cheesecake Topping--(from Rebecca)
Level 1, pro/fat

Linda, thanks for posting the pumpkin cheesecake recipe. It looks yummy! I think I'll try it for Christmas.
I wanted to add a potential topping for it. I have a recipe for regular pumpkin cheesecake, and this is the topping that's used:

1 Cup sour cream, at room temperature
1/4 cup Splenda granular
2 tsp vanilla extract

Mix ingredients together until smooth. At the end of the baking time for the cheesecake, remove cake from oven and place on a rack for 10 minutes. Then smooth this topping over the top surface, to within 1/2 inch of the edges. It will be a thick covering. Return entire cake to the oven for 5-10 minutes longer, to allow the topping to set.
Remove from oven, cool and refrigerate as directed. Decorate or garnish as desired. (I've decorated it with a swirl of chocolate syrup or a scattering of almond slivers in the past, but those would not be legal. Ideas?)

Rebecca
=====================
Idea from Rondaren: Davinci or Atkins Sugar-Free Syrups for the swirls.

Level 1 (from Food for Thought magazine)

1 large bunch of broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced (or 1/4 cup sliced red onion)
4 oz feta cheese, cubed

Dressing:
3/4 cup olive or vegetable oil
1/3 cup tarragon or cider vinegar
2 tbsp of water
1 tsp lemon juice
Equivalent of 1 tsp of sugar
1 tsp salt, opt.*
3/4 tsp dried thyme
1 clove of garlic, minced
1/2 tsp celery seed or celery flakes*
1/4 tsp Italian seasoning
1/4 tsp lemon-pepper seasoning
1/4 tsp paprika
1/4 tsp ground mustard

*or use 1/2 tsp celery salt in place of salt and celery seed
===========================================
Cook broccoli in a small amount of water for 5 minutes or until crisp tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms, onions, and cheese. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Yield 6-8 servings.

EXCELLENT!!! Makes a great lunch.

Level 1 (Food for Thought magazine)

1 egg
1 cup cream
equivalent of 3 Tbsp sugar
3/4 tsp vanilla extract
1/8 tsp salt
1/8 tsp ground nutmeg

In a small bowl, lightly beat the egg. Add milk, sugar substitute, vanilla, and salt. Pour into two ungreased 6-oz custard cups. Sprinkle with nutmeg. Set in a baking pan containing = to 1 inch of hot water. Bake, uncovered, at 350 for 35 minutes or until set. 2 servings

Level 1 (Great American Recipes)

Salsa:
1 medium tomato, peeled and diced
1 zucchini, diced
1 small cucumber, diced
3/4 cup mild Taco or Picante Sauce

Frittata:
3 Tbsp butter or margarine
1 medium onion, chopped
1 cup chopped fresh spinach
2 to 3 Tbsp chopped fresh basil (or 2 tsp dried)
8 eggs
2 Tbsp water
Salt and Pepper to taste
1 cup shredded Cheddar Cheese

In a small serving bowl, combine tomato, zucchini, cucumber and sauce. In a heavy 10-inch skillet, melt the butter. Add the onion. Saute over medium to low heat until onion is wilted, 2-3 minutes. Add the spinach and basil. Increase heat to high. In another bowl, beat the eggs with the water. Add to the skillet and immediately begin lifting the eggs from the bottom, allowing the uncooked egg to run under. Cook eggs until they are just set. Turn heat off. Sprinkle with salt and pepper, if desired. Sprinkle with cheese. Cover. Let stand 5 minutes until cheese is melted.

To serve, cut into wedges. Spoon the salsa over.

This is from mjlibbey at SuzanneSommers.com Discussion Forum

1 - 8oz. package cream cheese
1 1/4 cups heavy cream
1/2 tsp.@ salt & pepper
4 cups thin turnip slices
1 thin sliced onion or 2 tbsp. chives

In large saucepan, combine cream cheese, cream, salt & pepper. Heat over low heat until smooth. Add turnips and chives; mix together. Spoon into a 1 1/2 quart casserole dish layering with sliced onions. Sprinkle paprika on top. Bake in a 350* preheated oven for 1 hour or until turnips are tender. Can be made ahead of time except for baking, cover and refrigerate. Celery root makes a good substitute.

I made this but added sliced mushrooms, diced ham and cheddar cheese in the sauce and then added the turnips. Mixed it all together. Left out the onion. This is like a ham, potatoes, cream of mushroom soup, cheese dish I usually fix my family. They all ate and did not even know of the substitutions. This is a keeper in my mind. Even the leftovers are good the next night.my page