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Miscellaneous Core Recipes And Links!!

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HI all,

 

Last night I was looking through the WW message community board and found some Core recipes and ideas. Sorry if any of these are duplicates.

 

I have not tried any of them yet, therefore the comments belong to the poster. (A big thanks to them for the great ideas and to all of you for all your suggestions and links.

 

I got all excited about the meatloaf idea and that should easily be Core using the normal oatmeal recipe w/ the 94% Lean HB.)

 

I need to get to the store. ;-)

 

Enjoy,

Diane

 

Pineapple Cottage Cheese Custard

Beat two eggs

stir in about 1/4 cup of ff pineapple cottage cheese

pour into a small oven proof cup (sprayed with PAM)

put cinnamon on top

baked it at 350 degrees.

I then turned it over onto a plate.

My cup was high so it took about 25 minutes. Next time I will use something shorter and wider so the mixture spreads out and it will take less time to bake.

I would also like to try it with plain cottage cheese and various spices.

 

 

If you like custard, here are some my WW leader and I worked out that are completely CORE. If all three don't fit, I will post another Thread.

 

Apple Custard 4 servings -Core Recipe

10-ounces (1/2 can) apple Sugar-Free pie filling (Is this Core? If not we could easily make our own.)

1 tablespoon Splenda

1 teaspoon cinnamon

2 beaten eggs

1 cup skim milk

2 tablespoons Splenda

2 teaspoons vanilla extract

6 to 8 drops rum or almond extract (optional)

nutmeg

Mix apple pie filing, 1 tablespoon Splenda and cinnamon.

Place four 6-oz ramekins in a 9x9 baking pan.

Divide the apple mixture among the custard cups.

In a small bowl, combine eggs, skim milk, 2 tablespoons Splenda, vanilla and flavoring, if using.

Pour the egg mixture over the fruit.

Sprinkle with nutmeg.

Pour boiling water into the bottom of the baking pan to a depth of 1".

Carefully place the baking pan into the oven.

Bake at 325˚ for 40 to 50 minutes or until a knife inserted near the center comes out clean.

Remove custard cups from water after they cool so you can handle them. Great if served warm or refrigerate.

 

Pumpkin Custard 4 servings -Core Recipe

2 slightly beaten egg whites

1 cup canned pumpkin

3/4 cup evaporated skim milk

3 tablespoons Splenda

1/2 tsp. ground cinnamon

1/8 tsp. ground ginger

1/8 tsp. ground allspice

Dash Salt

FF Cool Whip (optional) if serving cold (Not Core)

Combine all ingredients, except Cool-Whip Place four 6-oz ramekins in a 9x9 baking pan.

Divide the pumpkin mixture among the custard cups.

Pour boiling water into the bottom of the baking pan to a depth of 1". Carefully place the baking pan into the oven. T

he pan will be hot.

Bake at 325˚ for 40 to 50 minutes or until a knife inserted near the center comes out clean.

Remove custard cups from water after they cool so you can handle them. Great if served warm or refrigerate.

 

Pineapple Stuff - Core servings | 6 estimated POINTS ® value per serving | 2

1 box sf/ff vanilla instant pudding

15 oz can crushed pineapple in juice

16 oz fat free sour cream

Mix all ingredients well.

Spoon into 6 individual dessert dishes.

Refrigerate

 

Grits

1 packets of the plain instant grits.

made w/water but will try skim milk too)

topped with a little ff cheese

In a separate bowl, along with the grits, she had:

a cup of plain ff/ss yogurt

add vanilla (real stuff not extract)

cinnamon

splenda.

 

Beach Quiche---Core Serving Size : 8

Crust

1 1/2 cups brown rice, cooked

1 egg -- beaten

1 tsp low sodium soy sauce

up to 2 cups fresh or frozen vegetables

or cooked lean meat

1 cup Egg Beaters® 99% egg substitute

1 1/2 cups skim milk

salt and pepper to taste

1 cup fat-free cheddar cheese -- grated

For crust, mix together rice, 1 beaten egg and soy sauce.

Press evenly to cover a 9 inch pie pan sprayed with cooking spray.

Bake crust at 350 degrees for 10 minutes.

Remove from oven, but leave oven on.

Place up to 2 cups of any kind of fresh or frozen chopped vegetables, such as broccoli or spinach, or lean meat such as Canadian bacon or turkey sausage in the crust. (Leftovers work fine).

Mix together 4 beaten eggs, milk, and seasonings.

Pour over vegetables or meat.

Top with grated cheese, such as FF cheddar, Swiss or Monteray Jack.

Do not mix the cheese into the eggs, so the cheese will form a crust on top.

Bake at 350 degrees for 45 to 50 minutes until a knife inserted near center comes out clean.

Remove from oven and let sit 10 minutes before serving.

 

I used two cups (about) of frozen chopped broccoli, you don't have to defrost it first either).

I also added 4 slices of cooked turkey bacon crumbled up. I have never used any other meats in it.

I believe this needs to bake a little longer, should be done when a knife inserted in center comes out clean. It looks all nice an brown on top and smells divine.

NOTES : 4 beaten eggs can be substituted for eggbeaters

The recipe calls for 2 cups of brown rice, but 1 1/2 cups works better. Barley can be substituted

 

Meatloaf Baked in Sauce Serving Size : 6

16 ounces ground beef, extra lean

5 ounces potato -- grated, with peel

1/4 cup Egg Beaters ®99% egg substitute -- or 1 egg

1/8 cup Butter Buds, prepared liquid or FF marg.

1/2 teaspoon prepared horseradish

1 tablespoon dried onion -- instant minced

1 dash garlic powder -- 1/2 or 1/8 tsp.

1/8 teaspoon black pepper

1 teaspoon seasoned salt -- Season All; SCANT

1 1/2 tablespoons ketchup

1/8 cup skim milk

Zesty Tomato Sauce:

1 whole beef bouillon cube

1/2 cup hot water

3 ounces tomato paste

1/4 cup chili sauce -- Yes! CORE (Heinz or DelMonte)

1 teaspoon minced onion -- flakes

1/8 teaspoon ground oregano

1 dash ground marjoram -- 1/2 or 1/8 tsp.

1 dash nutmeg

1/8 teaspoon black pepper -- SCANT

1/4 packet Splenda, in packets -- can omit, if desired, if chili sauce is sweet

Preheat oven to 350 deg. F.

Spray baking dish with nonstick cooking spray.

Mix all ingredients for meatloaf (not including the Zesty Sauce).

Do not overmix.

Put meat mixture in dish.

 

Zesty Sauce:

Dissolve bouillon in hot water.

Add remaining ingredients and mix well.

Spread sauce on top of meatloaf.

Bake UNcovered at 350 deg. F. for 1 hour 15 minutes.

Serves 6.

1/2 Veg

CORE food

FLEX: 2.8 Points

136 cal, 3 g fat, 1 g fiber

Source:

revised from "McCormick's Spices of the World Cookbook", p. 119

 

Bulgur (Cooked Like Chinese Fried Rice)- 5 Points Serves 2 (2 cups per serving as a main dish)

1 cup boiling water

1/2 cup bulgur, medium grain

2 teaspoons canola oil

2 large eggs -- beaten

1/2 onion -- diced

1/2 cup frozen green peas

1/2 carrot -- finely diced

1 teaspoon low-sodium soy sauce

1. Put bulgur in a pot and pour boiling water over it. Stir, cover the pot and let sit for 30 minutes to absorb the water.

2. Put 1 teaspoon oil in a nonstick fry pan. Pour in egg and let it cook as an omelet. Remove from pan and cut the egg into slivers and set aside.

3. Add remaining oil to the pan. Sauté the onion and carrots. When onion begins to turn golden, add the green peas. Cook until the peas are soft.

4. Add the bulgur and mix well. Add the soy sauce and mix well. Add the egg, mix, and reheat.

Per serving: 242 calories, 9 g fiber, 6 g fat

(estimated WW POINTS 5 per serving)

OMG was this good! My leader gave me the recipe. I had 2 cups of it for lunch.

NOTE: Next time I make this, I would add fresh bean sprouts. It would give it more crunch and bulk out the recipe.

Bulgur is 2 Points per cup and brown rice is 4 Points. Bulgur can be purchased at a health food store, or any Middle Eastern Grocery. Some supermarkets carry it.

 

Core Layered Salad

1 large head lettuce

1 cup fresh mushrooms

4 hard boiled eggs, grated

1 (10 oz.) frozen peas

1/2 cup diced green pepper

1 cup grated carrot

1 men. onion, diced

Topping:

3 T. splenda

3 cup FF mayonnaise

4 oz. ff grated cheddar cheese

Tear lettuce into bite size pieces and place in 9 x 13 inch casserole.

Add remaining ingredients in order listed.

Combine splenda and may; spread over top of salad.

Sprinkle cheese on top.

Cover with plastic wrap and refrigerate for 12 to 24 hrs.

 

Core BBQ Sauce

1 can of diet coke

1 cup of Ketchup.

Let simmer until it thickens.

 

Core Spaghetti 6 servings

1 lb. lean ground beef

1 med. onion, chopped

1 box wheat spaghetti

1 can mushrooms

1 small can FF evaporated milk

1 can tomato soup

1 pkg. grated ff cheddar cheese

salt and pepper to taste

Brown ground beef with onion in skillet, stirring until crumbly; drain.

Stir in remaining ingredients.

Pour into casserole.

Bake at 350 degrees for 30 minutes.

 

Core Spanish Rice

2 cup wheat minute rice, cooked

1 qt. tomatoes

1/2 cup chopped onion

1/2 cup green pepper, chopped

3/4 lb. lean ground beef, browned

Combine all ingredients in bowl, mixing well.

Place in casserole.

Bake 350 deg. for 45 minutes

 

Core Beef and Bean Chowder 6 servings

1lb. lean ground beef

1 onion, chopped

3 or 4 small potatoes, peeled, chopped

1 l-lb. can stewed tomatoes

1 can kidney beans

salt and pepper to taste

Brown ground beef in large saucepan, stirring until crumbly.

Add onion, mixing well.

Cook for 5 minutes longer, stirring occasionally.

Stir in remaining ingredients and 1 to 1 1/2 cups water.

Simmer for 25 minutes.

 

Polenta Pudding with Blueberry Topping

1 cup frozen blueberries

1/2 cup Splenda, divided

2 cups fat free milk

6 tablespoons yellow cornmeal

3/4 teaspoon lemon rind

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Combine the blueberries and 1/4 cup Splenda in a medium microwave-safe bowl. Cover with wax paper; microwave at HIGH 3 minutes or until thoroughly heated and sugar dissolves, stirring after 1 1/2 minutes.

Combine 1/4 cup Splenda, milk, cornmeal, and lemon rind in a 2-quart glass measure; stir with a whisk.

Microwave at HIGH 7 minutes or until thick and bubbly, stirring every 2 minutes.

Stir in vanilla and salt.

Serve with blueberry topping.

Yield: 4 servings (serving size: 1/2 cup pudding and about 3 tablespoons topping)

*Note: I would use less Splenda in the blueberry topping as I don't like super sweet artificially sweetened fruit :)

 

Core Zesty Deviled Eggs

6 hard-cooked eggs

3 T. FF mayo

2 tsp. lemon juice

1 tsp. Worcestershire sauce

1/4 t. dry mustard

1/8 t. salt

1/8 t. pepper

paprika

Slice eggs in half lengthwise and carefully remove yolks.

Mash yolks; add next 6 ingredients, mixing well.

Stuff egg whites with yolk mixture.

Sprinkle with paprika


Diane

 

237 - 1/3/6

198.8 - 12/30/08

 

"Live each day as if it's the BEST day of your life!"

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Diane, thanks, buddy!!!! Those look SOOO good! :bcbsalute :bcbsalute


---Katie, CEO of Me, Inc & living my new-normal

highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150

*He leadeth me.

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Here's a thought.....

 

Could we please get a forum called Core, and then have sticky threads for the usual recipes categories? It would be so wonderful not to have to weed through the other recipes when in a hurry. (I will do so anyway, as many of them can easily be converted.) And it would also be nice for those who are choosing to use Flex, not to have to weed through ours. LOL

 

This would be a slice of heaven.

 

Thanks for considering it.

 

Diane


Diane

 

237 - 1/3/6

198.8 - 12/30/08

 

"Live each day as if it's the BEST day of your life!"

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Excellent idea, Diane, and I'll contact Denise about it! :bcbsalute


---Katie, CEO of Me, Inc & living my new-normal

highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150

*He leadeth me.

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Guest KAS

:headover: :headover: These are wonderful recipes and what a great idea!!! Just what I needed.

Does anyone have recipe for homemade mayonnaise that would be CORE approved? I really don't like the after-taste with the commercially prepared brands so....make your own !!!

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Hi Core-dets (as opposed to cadets) ;-)

 

Sorry I don't have a recipe for homemade mayo, but I did try the recipe in the Getting Started Booklet for Basic Tomato Sauce. I was skeptical as I am not whelmed with the Garden Vegetable Soup Recipe on the preceding page (I probably overcooked it and the veggies were too mushy.) I may try again and either puree it or not overcook the veggies this time.

 

Anyway, here's the recipe with my tweaks. I "thought" I had tomato sauce but only had tomato paste - hey, when I'm in the mood to cook, I go for it - since I don't know for sure when it will happen again. I'll put my changes in parentheses. It's still all Core and delicious. For those counting points, it may change the Point value a bit????

 

Basic Tomato Sauce - Core (FP = 1 point per cup w/ original recipe)

1 tsp minced fresh garlic

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce (I used 1 can tomato soup and 1 small can tomato paste

1/4 tsp oregano leaves

1/2 tsp basil leaves

1/2 tsp sucralose sweetener (I used 1 packet of Splenda)

 

1. Spray medium saucepan with nonstick spray; heat. Add garlic; cook over medium heat, stirring constantly, until light browned, 1-2 minutes.

 

2. Add crushed tomatoes, tomato sauce, oregano, and basil; still to combine. Bring to a boil; reduce heat. Let simmer until thickened and flavors are blended, about 15 minutes.

 

3. Stir in sweetener; let cook 5 minutes longer. Makes 5 cups.

 

Per serving: 82 calories; 1 g fat; 4 g fiber (original recipe only)

 

I put the sauce 1 cup baggies and froze a few. I had some on spaghetti squash last night for a snack and to get in one more veggie. Darnit, I forgot my oil yesterday and could have put it in there. Anyway, my taste buds were very happy, it was a quick and easy recipe (all these things are important criteria for me.)

 

Have a fab Sunday.

Diane


Diane

 

237 - 1/3/6

198.8 - 12/30/08

 

"Live each day as if it's the BEST day of your life!"

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Hi KAS --- the following is a mayo I make for DH. You can easily switch the macadamia nut oil for olive or canola.

 

Maconnaise

 

3 egg yolks

2 tbsp lemon juice

1 ¼ cup macadamia nut oil

 

Place the egg yolks and lemon juice into food processor or blender. Turn the machine on and slowly begin to drizzle in the oil until the mixture is thick and emulsified.


273.8/266.8/164

restart 1 November 14

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Guest KAS

Thanks Diane :bcbsalute - that sauce sounds better !! As for the Mayo I did find a fat-free one here in Canada by President's Choice. As I had tried the Salad dressing (like a Fat FreeMiracle Whip) and it was (in my humble opinion) :ugh: horrible I was sceptical. What a nice surprise it tastes OK and best its CORE !!!!!:) :) :)

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Paris, that is a perfect way to use egg yolks from breakfast! My dogs are getting a little....wide! :)


---Katie, CEO of Me, Inc & living my new-normal

highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150

*He leadeth me.

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---Katie, CEO of Me, Inc & living my new-normal

highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150

*He leadeth me.

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I found this on another website and thought I would share.:)

 

 

 

Here's some good information for all of you doing the Core Plan. I have the official WW list of Core Plan Recipes in previous Weight Watchers Cookbooks. All the the following are recipes from previous WW cookbooks that WW now considers a Core recipe. I got the list right from my WW center.

 

From the In One Pot Cookbook:

Spanish Cod and Rice Chowder pg. 26

Middle Eastern Vegetable and Lentil Soup pg. 36

Light Veal Milanese pg. 60

Braised herb Crusted Pork Tenderloin with Vegetable pg. 62

Rosemary Grilled Pork Chops with Potatoes and Zucchini pg. 63

Butterflied Leg of Lamb with Charred Tomatoes and Potatoes pg. 71

Egyptian Style Pot Roast pg. 72

Salmon en Papillote pg. 84

Salmon Frittata pg. 120

Fish and Potato Bake pg. 128

Seafood Tagine pg. 144

Grilled Shellfish Bake pg. 145

Mixed Seafood Salad pg. 190

Tuna Salad Nicoise pg. 191

Tuscan White Bean and Tuna Salad pg. 192

Minted Tabbouleh with Tofu pg. 223

***********************************************************

 

From the Dining For Two Cookbook:

 

Red Bean Chili pg. 49

Sizzling Steak and Onion with Hash Browns pg. 86

Flank Steak with Roasted Asparagus and Red Peppers pg. 119

Garlic and Thyme Chicken with Potatoes pg. 130

Halibut and Scallion Mashed Potatoes pg. 145

Garlic Lamb Chops with Mashed White Beans pg. 171

herb Crusted Salmon with Tomato Salsa pg. 187

*************************************************************************

From the Meals In Minutes Cookbook:

 

Garlicky White Bean Dip pg. 32

Avocado Boats with Salsa pg. 38

Chili Blanco pg. 63

Mexican Chicken Salad pg. 65

No Guild Fish and Ships pg. 72

Country Style Lamb and Barley Stew pg. 82

Quick jalapeño Corn Soup pg. 89

Cajun Style Monkfish pg. 98

Seared Tuna Steak Salad pg. 103

Orange and Red Onion Salad pg. 118

Roasted Beet and Asian Pear Salad pg. 119

Cream of Cauliflower Soup pg. 127

Leek and Potato Soup pg. 145

Lemon Oregano Chicken pg. 148

Roast Pork with herb Crust pg. 162

 

WW considers the above all Core recipes.


Maureen

235/186.2/155

Made Goal 1/26/05:crazy:

Made Lifetime 3/9/05:headover:

 

Getting healthy is hard but NOT impossible!!!:)

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Not a recipe per se, but a truly amazing discovery - while baking CORE-nbread this a.m. I had more batter than my pie plate could hold, so I poured the remainder into the donut pan (like muffin tops - no hole in the middle) It came out crispy, brown, crunchy - in other words, like a CORE English corn muffin!!!! You have to try this!!! I can imagine placing a poached egg and a slice of FF cheese between two halves for a McMuffin type of breakkie!!!


Gaining Momentum and losing weight!

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Another idea! I've been experimenting. I made Betty Crocker's "Stirred Custard" (eggs, skim milk, Splenda, vanilla). You're supposed to need a double boiler, but I used the microwave! :eek: I cooked on "low" power (1/3-1/2) for a minute; stirred; cooked; stirred. At this point I should have waited until the custard "completely coated a silver spoon". Mine went beyond that stage, to curdled, which was easily fixable by hand-blending.

 

I cooled it, and put it in the fridge overnight.

 

Now, it could be used over fruits, but I'm planning on putting it in my Cuisinart Ice Cream Freezer and making Core Custard Ice Cream~ I'll let you know how it turns out~ :) :bcbsalute


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

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Guy, I've contacted Denise about getting a Core Forum---a "Corum"??? :lol:---and she's working on it! (Thanks for the idea, Diane!) :bcbsalute:


---Katie, CEO of Me, Inc & living my new-normal

highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150

*He leadeth me.

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Yeah!!! Having our own "Corum" would be so great!!! LOL

 

I've picked up a few more recipes in the past few days, but just might wait til we have our own spot to put them - if you think it will be in the near future.

 

Gotta share this easy sneezy one though. Sounds kinda weird, but I had it for breakfast. It was GREAT!

 

Fried Brown Rice

 

Cooked brown rice

fried up an egg

added some left over peas to make "fried rice"

soy sauce.

 

My "slight" variations:

I fried the rice, using my 2 tsp of oil. I would use less next time.

I also had a few scraps of leftover chicken that I tossed in.

I used frozen peas and just put the in the last couple of minutes.

I put in 2 eggs at the end and just kind of scrambled them with the rice.

You could use any leftover veggies and I think a little scallion or onions and/or mushrooms would be great too.

 

It was delish as breakie and really stuck with me. It would make a great side dish for a meal.

 

Diane


Diane

 

237 - 1/3/6

198.8 - 12/30/08

 

"Live each day as if it's the BEST day of your life!"

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Diane, I really like that recipe! I'm trying to include protein and complex carbs with all my meals, and trying get away from the toast and bread I have eaten a LOT of in the past. I often have an egg & 2 whites, veggies like peppers and onions, a tsp of EVOO, and a broken up veggie burger. I'm gonna use your recipe as a regular alternative--thanks!


---Katie, CEO of Me, Inc & living my new-normal

highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150

*He leadeth me.

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Hi Katie,

 

I liked it too. It tasted good, and it gives me a change from eggs.

 

I've been eating less bread too, but when I do, it's still the Orrowwheat Lite Whole Wheat Bread, 2 pieces for 1 points.

 

Another thing I ate, and liked, the other day which was new to me:

 

Grits

1 package instant grits

I used FF milk instead of the water it calls for (either would work fine)

I added 1/3 * (or 1 slice) of FF cheese

Microwaved per instructions.

Oh yes, and I added just a bit of Splenda.

 

I couldn't believe how filled and satisfied I was from that. Probably for the same reason, the mixture of the protein, milk and carbs.

 

 

Heres's what I had for dinner tonight:

 

Stuffed acorn squash.

 

Slice into 4 rings

Made a stuffing out of cooked brown rice, mushrooms, onions, leftover spinache, a little grated FF cheddar/mozarella cheese (used what I had), one egg, and little garlic powder and chives and a little of the juice from the can of mushrooms.

Covered with tin foil.

Bake at 400 degrees til fork tender. Maybe 1 hour (wasn't paying that close attention.)

 

The idea sounded great, yet it needed something more. Maybe a little flavorful broth to moisten it a little more and give it some flavor. And, I would have liked some pam fried onions mixed in instead of the chives.

 

Hey, I'm cooking and ever so proud of myself for doing it. ;-)

 

Diane


Diane

 

237 - 1/3/6

198.8 - 12/30/08

 

"Live each day as if it's the BEST day of your life!"

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