Girls,

I have had a lot of people PM me about healthy eating recipes. We do have those forums available in the kitchen section which I encourage you all to check out:

VEGETARIAN MEALS

LOW CAL AND SPECIAL DIETS


However, I also thought it would be GREAT if we could share our own personal favorites here as well, or maybe even links to sites that you have found along the way.

Here is one that MOMMY2MERCEDES wanted to share with you all:

RECIPE CIRCUS

1 (7.5oz)refrigerated biscuits
1 c diced cooked chicken
1 (10.5)reduced-fat cream of chicken soup
2/3 c shredded low-fat cheddar cheese
1 tsp parsley flakes
1/4 tsp pepper



Preheat oven to 400
Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.

Mix chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

Spoon chicken mixture into biscuit cups.

Bake for 12 to 15 minutes or til golden brown.

Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

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This is a great recipe also with leftovers.......Ive tossed in leftover cooked carrots,frozen peas,corn.....anything......dh and dd even both love them.
And portion control is helped by cooking them in the "cups".......:happy dance:

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these is a great way to use up excess zucchini for a healty snack!!

3 med zucchini
1/4 c frozen egg substitute, thawed (or just use egg whites )
2 Tbs fat free italian dressing
1/2 c fine dry breadcrumbs
2 Tbs grated parmesan cheese
1/8 tsp pepper
pam spray


Cut zucchini into 1/4 in slices,set aside.

Mix egg substitute and Italian dressing in a small bowl, stir well.
Combine bread crumbs,parmesan cheese and pepper in a small bowl; stir well.
Dip zucchini in egg mixture, dredge in bread crumb mixture.
Place zucchini on a baking sheet coated with cooking spray.
Bake at 475 5 minutes, turn and bake an additional 5 minutes or til golden.
Serve immediately

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1 Tbs vegetable oil
4 boneless skinless chicken breast halves
1 (103/4)98% fat-free cream of chicken soup
1/2 c water
1 Tbs coarse-grain dijon-style mustard
1 tsp parsley flakes
1 tsp brown sugar, packed
1/2 tsp onion powder
1/4 tsp dried tarragon leaves, crushed
1 dash garlic powder


HEAT oil in skillet,brown chicken.
ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or til chicken is done.

This was one of a bunch of recipes suggested to MIL when she had to lose weight due to diabetes.

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I don't think I could ever survive a "do without dessert" diet......so here's a creative healthier idea for cake that looks as pretty as it sounds.......

1 angel food cake
low-fat(or nonfat yogurt )-any flavor ya want
Fresh or frozen fruits of your choice

Cut the cake into three layers.
And layer cake,yogurt,and fruit.continue layering til done and top servings w/dallop of fat free cool whip!!!

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Could we please post how many servings and calories per serving when posting them if avaliable?

I know this would help me out alot.Thanks-

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1 head romaine lettuce - rinsed, dried, and chopped
2 bunches fresh spinach - chopped, washed and dried
1 pint fresh strawberries, sliced
1 vidalia onion, sliced
1/2 c light mayo
2 Tbs white wine vinegar
1/3 c splenda
1/4 c 1 % or skim milk
2 Tbs poppy seeds

Combine the romaine, spinach, strawberries and sliced onion.
In jar,mix mayo, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

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adding serv/calories are hard for me because most of my recipes have been modified from the original to make them either how I prefer them or to make them w/less fat....but I'll add the info when I can


This recipe ran about 150 cal per serv(I think).........but I changed it to use splenda,light mayo,and fat free milk...so less calories there........and taste wise you cant really tell a difference

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1 c low fat cottage cheese
3 Tbs grated parmesan cheese
1/4 c chili sauce
1/4 tsp onion powder
1/4 c skim milk

whip all in blender til smooth. Chill. Serve with raw veggies or chips.

Fat: 6.9 g ---Carbohydrates: 26.1g ---Calories: 314.4 ---Protein: 36.4g

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