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AreolaMay

The Buddy System July 2008 Recipe Challenge

Choose A Favourite!  

8 members have voted

  1. 1. Choose A Favourite!

    • Fancy Omelette Wraps- Hopie [AreolaMay]
      2
    • Easy Low Fat Lasagne- Rhonda [strawberryJayne]
      2
    • Zuchinni Boats Grilled- Tanya [tanya324]
      0
    • Broccoli Soup- Tanya [tanya324]
      1
    • Tangy Key Lime Bars-Christie [cms3398]
      1
    • Margarita Pie- Christie [cms3398]
      2


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RECIPE SUBMISSION FOR JULY IS NOW CLOSED! POLL WILL CLOSE 18TH OF AUGUST. THE WINNER WILL BE NOTIFIED ON 19TH OF AUGUST.

 

GREETINGS MY BCB BEAUTIES!

 

Welcome to THE BUDDY SYSTEM JULY 2008 RECIPE CHALLENGE

 

WINNER OF THE JULY RECIPE CHALLENGE WILL RECEIVE A HANDMADE ITEM FROM MY SHOP!

 

In an attempt to liven up our menus - you have been set the challenge to find a recipe you haven't tried before!!!

 

Make it - tailor it to your needs, wants, desires. Is it Core/Flex - nutritional values a plus!

Point values also a plus!

 

Take a Photo - no internet stock photos please.

Post it here - to share with us all.

 

Tell us if it was good, bad, don't matter if it's ugly.:bcb_grin

 

Most of all.............. Have fun and enjoy your experience!

 

XX Hopie


Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

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Fancy Omelet Wraps

(egg crepes)

 

2636498720_9b5a3f7e81_m.jpg

 

Ingredients

2 eggs - beaten with a splash of cold water

A pinch of salt substitute

 

Filling: whatever you wish!

Here are two filling options:

 

Italian Style Filling

½ cup Washed baby spinach chopped

¼ cup Chopped Green onion

½ cup Tomatoes chopped

½ cup Mushrooms cleaned and sliced

1 Tbs of Parmesano/Romano cheese

Mix together to make a nice salad.

 

 

Aioli (garlicky mayonnaise) -

½ cup of Fat Free Mayonnaise

1 tsp of fresh squeezed lemon juice

2 cloves of garlic - mashed up (less or more if depending on your liking of garlic!)

¼ tsp salt substitute

 

Directions for Aioli: Mix all ingredients together, blend well and set in fridge overnight so flavors will marry together.

 

Instructions:

Make the Egg Crepe (omelet) - slide onto a plate, spread with a little Aioli and top with Veggie mix. Roll the crepe over the filling and enjoy!

 

Chili Cheese Coleslaw Filling (my own recipe)

2 carrots - shredded/grated (about 1 cup)

1 cup shredded/grated cabbage

½ cup finely chopped/grated onion (if you grate, use about 2 Tbs.)

½ cup fat free mayonnaise

½ cup your favorite cheese, I used cheddar

½ lemon squeezed through a cheese cloth to catch seeds.

2 Tbs of finely chopped jalapeno peppers (the kind you get in the jar)

Salt substitute and cracked black pepper to taste

 

Mix all ingredients together and set overnight to marry all the flavors!

 

Instructions:

Make the Egg Crepe (omelet) - slide onto a plate, place a dollop (about 2 Tbs ) of filling into center of crepe and roll into a parcel. Enjoy!

 

 

Nutritional Information: (approximation)

 

Italian Style: Per crepe - 2 points

Calories: 128

Saturated Fat: 2 g

Dietary Fibre: 1 g

Protein: 3 g

 

Chili Cheese Coleslaw: Per crepe - 3 points

Calories: 187

Saturated Fat: 5 g

Dietary Fibre: 1 g

Protein: 6 g

 

Here's a little How-To action.

I made the Chili Cheese Coleslaw filling.

 

2636472848_8f665e4de0_m.jpg2635649023_633855fb02_m.jpg2636473236_ee76b07d74_m.jpg


Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

weight.png

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2710755067_b271d21db7.jpg?v=0

 

 

Easy Low-Fat Lasagna

12 servings at 5.75 points or Core plus 2.4 pts

1 lb. lean or extra lean uncooked ground beef ( I used 93%) 16 pts or core

1 box plus a couple extra lasagna noodles (not the no cook kind) (used 1 box of Whole Wheat) 9 noodles used - 12 pts or core

8-oz. Fat-Free Ricotta Cheese (I skipped)

8-oz. Fat-Free Cottage Cheese9 (I used 16 oz) 8 pts or core

8-oz. Fat-Free Mozzarella Cheese ( I used 16 oz of the part-skim, half for layering and 1/2 for top during last 15 mins of baking) 29 pts

1 Egg or two egg whites (I used 2 whole eggs) 4 pts

1 jar + a little more spaghetti sauce (I used 1 and 1/2 can of Huints no sugar added, pluse 1 tbsp of italian seasoning) 0 pts per 1/2 cup serving

 

Mix the 3 cheeses & the egg together (I did not mix the mozzarella, I left that by itself so I only mixed the egg with the cottage cheese). Put a thin layer of sauce in the bottom of a baking pan, add a layer of noodles (uncooked), then another layer of sauce, then evenly crumble 1/3 of the RAW

hamburger onto the sauce then 1/3 of the cheese mixture.

Add another layer of noodles and then *SQUASH* the noodles down evenly (don't break them) until cheese goo is pushing up through the spaces in between the noodles.

Repeat the whole process for 3 layers. Top with a final layer of noodles and sauce.

Add 1/4 cup of water gently across the top and cover with tin foil, shiny side down. Spray with Pam

Bake at 350ºF. for 1 hour, uncover, top with 8 oz cheese and cook till brown and bubbly, about 15 more minutes.

Remove from oven and let stand 10-15 minutes to set up.

(I cut it in 12 servings)

__________________

Rhonda aka Strawberryjayne

 

 

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Guest tanya324

made these last night. very good. 2 pts per half.

 

Zucchini Boats on the Grillprint_logo.gifSubmitted by: BAJATHECAT

Rated: 4 out of 5 by 78 members Prep Time: 20 Minutes

Cook Time: 25 Minutes Ready In: 45 Minutes

Yields: 4 servings

 

"Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own."

INGREDIENTS:

2 medium zucchini

1 slice white bread, torn into

small pieces

1/4 cup bacon bits

1 tablespoon minced black

olives

1 jalapeno pepper, minced

3 tablespoons diced green

chile peppers

1/4 cup minced onion

1/4 cup chopped tomato

6 tablespoons shredded sharp

Cheddar cheese

1 pinch dried basil

seasoned salt to taste

ground black pepper to taste

 

DIRECTIONS:

1.Prepare the grill for indirect heat.2.Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.3.In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.4.Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.5.Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

 

ry%3D320

 

Nutritional Information

Zucchini Boats on the Grill

Servings Per Recipe: 4

Amount Per Serving

Calories: 118

  • Total Fat: 6.1g
  • Cholesterol: 18mg
  • Sodium: 490mg
  • Total Carbs: 8.7g
  • Dietary Fiber: 2g
  • Protein: 7.9g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

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Guest tanya324

made this over the winter and just had some more from the freezer last week.

 

Cream of broccoli soup (it has a check so its core too)

 

Makes 4 servings

 

1 1/2 tbs canola oil

1 onion, chopped

1 small carrot, peeled and chopped

1/2 celery stalk, chopped

3/4 tsp dried thyme

1 lb broccoli florets

3 C fat free low sodium chicken broth

1 tsp lemon juice

1/2 c fat free milk

3/4 tsp salt

1/4 tsp fresh ground pepper

 

1. in large saucepan over medium heat, heat the oil. Add the onion, carrot, celery and thyme; cook, stirring occasionally, until the vegetables are softened, 5 minutes. Add the broccoli and broth. Increase the heat to high and bring to a boil; reduce heat to medium-low, cover and simmer until the broccoli is tender, 25 minutes. Remove from the heat and add the lemon juice. Let cool 10 minutes.

2. Transfer to a blender in batches and puree. Return the soup to the saucepan over medium heat. Add the milk, salt and pepper; cook, stirring occasionally, until hot, 4-5 minutes.

 

Per Serving (1/4 c of soup): 127 cal, 6 g fat, 1 g sat fat, 0 g trans fat, 1 mg chol, 832 mg sod, 14 g carb, 5 g fib, 7 g prot, 112 mg calc.

 

Points value : 2

 

ry%3D320

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Re: The Buddy System Recipe Thread Feb 20 thru ?

f66b9902.jpg

 

Rhonda posted this and I made it today....OMG sooo good! Very rich though, only need a small piece...

 

 

POINTS® Value: 3

Servings: 16

Preparation Time: 25 min

Cooking Time: 30 min

Level of Difficulty: Easy

Cut these tangy Key lime bars into small pieces — the flavor is so rich that a little goes a long way!

 

 

 

 

 

 

Ingredients

 

  • 3 Tbsp margarine, softened
  • 3 Tbsp fat-free cream cheese
  • 1 1/2 cup sugar
  • 1 large egg yolk(s)
  • 3/4 cup all-purpose flour
  • 2 Tbsp all-purpose flour
  • 3 Tbsp powdered sugar
  • 1 large egg(s)
  • 1/4 cup fat-free egg substitute
  • 1/3 cup fresh lime juice, or to taste, from Key limes

Instructions

  • Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
  • To make the crust, beat margarine, cream cheese and 1/2 cup of sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add 3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered sugar to prevent batter from sticking). Bake until crust is lightly browned, about 15 minutes.
  • To make the filling, beat egg and egg substitute in the same bowl used to make crust. Add remaining 1 cup of sugar and 2 tablespoons of flour; beat on low speed until blended. Add lime juice; beat on low speed until blended. Pour onto warm crust and bake 15 minutes more.
  • Cool on a rack. Sprinkle with 2 tablespoons powdered sugar and cut into 16 pieces.

________________________________________________________________________________

Re: The Buddy System Recipe Thread Feb 20 thru ?

61ac9690.jpg

 

Picture is awful but better than nothing I guess

 

I am going to try to guestimate measurements on this, I always eyeball everything so I'm not good at putting measurements

 

10 potatoes peeled, cubed, and boiled til done

1/2 cup of ICBINB

3/4 cup cream of chicken soup 98%ff

3/4 cup ff sour cream

1 bag of shredded 2% cheddar cheese

4-5 slices of turkey bacon-cook as directed on package, cut into small pieces

1/3 cup 2% milk

1 Tbsp of Itialian Seasoning

 

Seperate enough cheese out to cover top of casserole once in casserole dish. Mix all ingredients together, cover with cheese and bake on 375 until brown on top.

 

If too dry add more sour cream/cream of chicken soup.... I was really guessing at what I put in there, but you should be able to tell....

 

 

 

 

 

_______________________________________________________________

oohhh and the margarita pie was to die for.... heres the recipe for that too! I dont' have pictures though it all got ate... will make it again soon though.... I changed it up a bit from what i posted before to try to lower the points...

 

10 oz frozen strawberries (w/o syrup, just strawberries)

ff cream cheese (8 oz)

1/2 cup bacardi margarita mix

1/2 cup splenda

1 cup ff cool whip

 

Blend all ingredients in blender, then add to a graham cracker crust, freeze for minimum of 5 hours, take out about 10 minutes before serving.... I saw in the grocery store a reduced fat crust, would probably make it lower points, I've made my own crust before using ICBINB and graham crackers, so that may work too I just didn't have time this weekend....

 

I took two pies, and both were ate in no time! soooo good!


Christie

Proud member of the buddy system

10/14/2010- 210.2

10/28/2010- 201.1

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POLLING IS NOW CLOSED FOR JULY 2008 RECIPE CHALLENGE!

 

Looks like a three way tie! - Now, how am I going to sort this out?:bcb_grin

Tee hee hee.


Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

weight.png

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