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J
jenscats5
Guest
BiggT said:
Did that fit the bill and/or do you want more?
Did that fit the bill and/or do you want more?
J
jenscats5
Guest
florencia said:
......
PawWax
New member
Can't find the original post now, but the
tuna
egg
onion & red pepper
cheese
burgers someone posted (no flour) were TASTY! Bit messy in the Geo Foreman, but good. Even better with salsa verde on top.
Tried it with 1/2 salmon, and didn't seem as tasty. But I had a different brand of tuna that day. I'm a Bumblebee gal.
tuna
egg
onion & red pepper
cheese
burgers someone posted (no flour) were TASTY! Bit messy in the Geo Foreman, but good. Even better with salsa verde on top.
Tried it with 1/2 salmon, and didn't seem as tasty. But I had a different brand of tuna that day. I'm a Bumblebee gal.
S
scorpiogirl
Guest
I haven't made these yet, but they sound pretty good.....
Tofu Stuffed Mushrooms
Large mushrooms - 6 to 8 (hollowed out)
Tofu - 1 block (375 grams) (cut into 1/2cm square)
Green onions - 2 (chopped)
Crushed garlic - 2 cloves
Light soy sauce - 1 tablespoon
Frozen corn - 200 grams (or sub any sweet veggie; ie: red bell pepper, yellow bell pepper, etc.)
Sesame oil - 2 teaspoons
Salt and black pepper
Chop up the mushroom stalks and mix with the green onions and oyster sauce. Mix with the tofu and corn. Add in salt and pepper. Mix well.
Stuff the mushrooms with this tofu mix, and brush the edge of the mushrooms with sesame oil. Bake in the oven for 12 to 15 minutes, and serve
Tofu Stuffed Mushrooms
Large mushrooms - 6 to 8 (hollowed out)
Tofu - 1 block (375 grams) (cut into 1/2cm square)
Green onions - 2 (chopped)
Crushed garlic - 2 cloves
Light soy sauce - 1 tablespoon
Frozen corn - 200 grams (or sub any sweet veggie; ie: red bell pepper, yellow bell pepper, etc.)
Sesame oil - 2 teaspoons
Salt and black pepper
Chop up the mushroom stalks and mix with the green onions and oyster sauce. Mix with the tofu and corn. Add in salt and pepper. Mix well.
Stuff the mushrooms with this tofu mix, and brush the edge of the mushrooms with sesame oil. Bake in the oven for 12 to 15 minutes, and serve
J
jenscats5
Guest
Treilin said:
......
S
scorpiogirl
Guest
scorpiogirl said:
6-8 large mushrooms (I used portabella)
2-3 green onions - chopped
2-3 cloves fresh garlic - minced
1 tbsp lite soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1/2 red bell pepper
1/2 large hot pepper
1 block tofu
1 small can of lump crab
Chop all veggies, garlic, tofu and put in a bowl. Add crab. Add soy sauce, oyster sauce and sesame oil. Mix well.
Spoon mixture into mushroom caps. Brush outside edges of mushrooms with sesame oil and bake for 12-15 min.
****these are DIVINE. Made them last night.....
J
jenscats5
Guest
From Health Magazine:
Tilapia with Fresh Tomato Relish
4 (6 ounce) tilapia, whitefish or halibut fillets
2 tblsp. olive oil, divided
1 tblsp. fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large chopped seeded tomato
1/3 cup sliced pimiento-stuffed olives
2 tblsp. chopped fresh basil
1 tblsp. drained capers
Prepare grill or heat oven to 450 degrees F. Tear 4 large sheets of aluminum foil. Put each fillet on 1/2 of each sheet. Brush 1 tblsp. of the olive oil (or use cooking spray) & the lemon juice evenly over fillets; sprinkle with salt & pepper. Fold half the foil over each fish fillet to make 4 rectanular packets. Fold the remaining 3 egedes over several times to seal.
For relish, mix together 1 tblsp olive oil (or for less cals, use red wine vinegar), tomato, olives, basil & capers; set aside.
Place packets on grill over medium-hot coals or on a baking sheet in the oven. Grill, covered or bake 6-10 minutes or until fish is opaque in center. Carefully open packets; transfer to plates & top with relish.
Serving size: 1 fillet & about 1/3 cup relish.
Cals: 243, Fat: 10g (2g sat, 4g mono, 1g poly), Cholesterol: 120mg; Protein: 35mg; Carb: 3g; Sugars: 1g; Fiber: 1g; Iron: 1 mg; Sodium (415mg); Calcium: 8mg
Tilapia with Fresh Tomato Relish
4 (6 ounce) tilapia, whitefish or halibut fillets
2 tblsp. olive oil, divided
1 tblsp. fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large chopped seeded tomato
1/3 cup sliced pimiento-stuffed olives
2 tblsp. chopped fresh basil
1 tblsp. drained capers
Prepare grill or heat oven to 450 degrees F. Tear 4 large sheets of aluminum foil. Put each fillet on 1/2 of each sheet. Brush 1 tblsp. of the olive oil (or use cooking spray) & the lemon juice evenly over fillets; sprinkle with salt & pepper. Fold half the foil over each fish fillet to make 4 rectanular packets. Fold the remaining 3 egedes over several times to seal.
For relish, mix together 1 tblsp olive oil (or for less cals, use red wine vinegar), tomato, olives, basil & capers; set aside.
Place packets on grill over medium-hot coals or on a baking sheet in the oven. Grill, covered or bake 6-10 minutes or until fish is opaque in center. Carefully open packets; transfer to plates & top with relish.
Serving size: 1 fillet & about 1/3 cup relish.
Cals: 243, Fat: 10g (2g sat, 4g mono, 1g poly), Cholesterol: 120mg; Protein: 35mg; Carb: 3g; Sugars: 1g; Fiber: 1g; Iron: 1 mg; Sodium (415mg); Calcium: 8mg
Chicken Stuffed Shells Recipe
12 uncooked jumbo pasta shells
2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
1 medium stalk celery, thinly sliced
1 medium carrot, finely chopped
1 clove garlic, finely chopped
8 ounces diced, cooked chicken
1 tablespoon dry white wine
1 (15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 teaspoon fresh parsley, chopped
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
Heat oven to 400 degrees. Spray large baking dish with nonstick cooking spray. Cook pasta shells according to directions and drain.
Heat oil in a large nonstick skillet over medium heat. Cook tomatoes, celery, carrot and garlic about 5-7 minutes, stirring frequently. Add chicken and wine and cook until wine is evaporated, about 5 minutes. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.
Spread 1/2 cup sauce in the bottom of the baking dish. Fill cooked shells with chicken mixture and place filled sides up in baking dish. Pour remaining sauce over shells. Bake covered 15-20 minutes, remove foil and continue baking until filling is lightly browned. Sprinkle with Parmesan cheese and serve.
Makes 4 Servings
Serving Size: 3 stuffed shells
12 uncooked jumbo pasta shells
2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
1 medium stalk celery, thinly sliced
1 medium carrot, finely chopped
1 clove garlic, finely chopped
8 ounces diced, cooked chicken
1 tablespoon dry white wine
1 (15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 teaspoon fresh parsley, chopped
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
Heat oven to 400 degrees. Spray large baking dish with nonstick cooking spray. Cook pasta shells according to directions and drain.
Heat oil in a large nonstick skillet over medium heat. Cook tomatoes, celery, carrot and garlic about 5-7 minutes, stirring frequently. Add chicken and wine and cook until wine is evaporated, about 5 minutes. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.
Spread 1/2 cup sauce in the bottom of the baking dish. Fill cooked shells with chicken mixture and place filled sides up in baking dish. Pour remaining sauce over shells. Bake covered 15-20 minutes, remove foil and continue baking until filling is lightly browned. Sprinkle with Parmesan cheese and serve.
Makes 4 Servings
Serving Size: 3 stuffed shells
I snaged this one from another board and I like it because it's bread and there is no sugar, wheat, yeast and flour so I can eat it - YAY!
Spinach Bread
Prep Time; 2 minutes
Cooking Time; 15 minutes
Butter for greasing baking dish
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 large eggs, beaten
¼ teaspoon crushed garlic
Salt and freshly ground black pepper
Preheat oven to 400 degrees.
§ Butter an 8 x 8 inch glass pan.
§ Mix together spinach, eggs, and garlic.
§ Season with salt and pepper.
§ Pour into prepared pan. Bake for 15 mins, or until mixture has set.
§ Allow to cool slightly. Cut into 4 squares.
§ Use a spatula to remove squares from pan.
§ Refrigerate or freeze until ready to use.
Variation
To make a whole loaf of the bread, triple the ingredients and pour into a well buttered loaf pan. Place loaf pan on a baking sheet and bake for 1 hour and 15 mins at 350 degrees. A whole loaf will yield 12 slices. Use what you need, wrap well and freeze extra slices or loaves
Spinach Bread
Prep Time; 2 minutes
Cooking Time; 15 minutes
Butter for greasing baking dish
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 large eggs, beaten
¼ teaspoon crushed garlic
Salt and freshly ground black pepper
Preheat oven to 400 degrees.
§ Butter an 8 x 8 inch glass pan.
§ Mix together spinach, eggs, and garlic.
§ Season with salt and pepper.
§ Pour into prepared pan. Bake for 15 mins, or until mixture has set.
§ Allow to cool slightly. Cut into 4 squares.
§ Use a spatula to remove squares from pan.
§ Refrigerate or freeze until ready to use.
Variation
To make a whole loaf of the bread, triple the ingredients and pour into a well buttered loaf pan. Place loaf pan on a baking sheet and bake for 1 hour and 15 mins at 350 degrees. A whole loaf will yield 12 slices. Use what you need, wrap well and freeze extra slices or loaves
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