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summerset

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Everything posted by summerset

  1. ****, Woman!! I thought you were going to *provide* a recipe instead of asking for one!!! I saw the subject line and my mouth started watering like Pavlov's dogs!!!
  2. I love Indian food's flavors!! I have your post saved and will try them for sure! Ever since getting on Core I can't get enough of the spicy/flavorful combos like garlic and hot or ginger and garlic. Thanks!!
  3. Keema 1 bunch green onion, chopped 1 fresh jalapeno pepper, seeded and diced 4 teaspoon minced fresh ginger root 4 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon cumin salt to taste 1 cup frozen peas, thawed 1 can diced tomatoes 2 cups diced cooked chicken Saute peppers, onions, garlic and ginger until limp. Add seasonings and stil well. Add peas, tomatoes and chicken and cook covered on low for 15 minutes. Serve over brown rice or cooked bulgur.
  4. Okay, I could live on this stuff. I know, I know, I say that about a lot of our core favorites!! ha ha. I could seriously overeat this. I wonder if this could be a trigger food, and if so, is that a bad thing? Well! I tried it with plain oats being skeptical that it would taste chalky, but it was good.... MY TWIST is to use Core granola in there and let it soften. You guys have to try that, it rocks. Queenie-- I was wondering the same thing? It seems like you're likely to break a tooth with the raw stuff! Carol-- you should post this in the regular Core discussion forum to get more ppl to try this.
  5. Yes indeedy, jalepeno peppers is what I was referring to (seventh ingredient on the list) Too bad about the meat/dairy no-no for you.... the sour cream cools off the spiciness juuuust right (thanks Amy)
  6. This is our all-time favorite, so I had to post it. It is very versatile but if you try the actual base recipe here at least once you'll be very pleased with it. The simplicity of the corn, garlic, and jalepeno has such a blissful flavor. Dirty Rice (Base Recipe) 1 Tbsp. Olive Oil 4 Cloves Garlic, sliced 1 Onion, diced 1 Pkg 97% lean ground beef 4 Cloves of garlic, chopped 4 Ears Bi-color corn, sliced from cob 1 Jalapeño, seecded & diced Salt- to taste Pepper – to taste Onion Powder- to taste (lots) Garlic Powder – to taste (lots) 3 Cups cooked brown rice Heat oil in a large sauté pan. Add onion, garlic and peppers and cook for 1-2 minutes. Add ground beef and seasonings, and cook until no longer pink. Add corn and cook another couple of minutes. Cook rice according to directions. Drain and add to beef. Add more seasonings to taste. Serve topped with FF sour cream This makes lots but freezes well for fast dinners or lunches.
  7. A non-dieting friend of mine got ahold of one of these and asked me to bake him a batch! He said he actually craves these!
  8. The crust recipe came from the Core forums around Thanksgiving time... It might have come from WWCarol, but I'm not sure. I agree, it is WAY good.
  9. Why are people always asking the point value in the Core forums? If you are on Flex you should go through the process to figure it out yourself.
  10. What I find different about this recipe is the fact that it ISN'T made with ground beef. Much more interesting that way. Corn can be added as an extra vegetable. Mexican Beef & Rice 1 pound boneless beef sirloin steak, cut into ½ inch cubes 1 chopped onion 6 cloves garlic, chopped 1 can pinto beans, undrained 1 can Rotel tomatoes, undrained 1 tsp salt ½ tsp black pepper ½ tsp cumin 2 tsp oregano ½ tsp chili powder 1 cube beef boullion Preheat oven to 300 In a dutch oven brown beef in a pan sprayed with pan spray. Add onions and garlic and cook an additional minute. Add all other ingredients and cover. Bake at 300 until beef is tender. Serve over brown rice or whole wheat grains. Serve with FF sour cream.
  11. Whole wheat homemade ravioli!!! With core filling of choice...What a great idea! I used to make pasta when I was in the industry, so I am comfortable with the idea, so all I need now is a roller and I'm good to go! Thanks for the inspiration! I think after experimenting with Italian, I'm going to make what I miss the most---POTSTICKERS!!
  12. Bacon Hominy Scramble 4 pieces Canadian bacon diced very small Pan Spray 2 tsp olive oil 1 can hominy, drained and rinsed 1 small onion, diced 5 eggs Black pepper Cook bacon in pan spray until crispy. It pops, so cover it loosely with foil so it doesn't steam. Remove from heat and set aside. Heat oil in the same pan. Saute onion slightly, then add hominy. Saute until hominy is nicely hot. Season with black pepper. Add eggs and stir to incorporate. Continue to cook as you would for scrambled eggs, stirring constantly on a medium heat until eggs are done. Stir bacon back in. Add more pepper and just a dash of salt if necessary (the bacon and hominy are salty enough) Top with cheese (optional) This makes enough for 2 people, so make sure you have an interested partner, or just halve the recipe. Not just for breakfast.... an EXCELLENT comfort food for when you are sick or cold.
  13. Thanks for posting this, definitely one I'd like to try. Lemon and chicken is always a nice taste to me.
  14. Lentils and Anchovies 1 C Lentils 1 bay leaf 1 C diced onions 4 cloves garlic,minced 1 1oz tin of anchovies Rinse the lentils and cook according to package directions with the bay leaf. In a saute pan, fry the onions and garlic in pan spray. Add anchovies and leave on a low setting until lentils are ready. When lentils are al dente, drain and add to anchovy mixture. This is a great side dish with plain grains, chicken, or eggs.
  15. Hey guys, I made this last night and it was awesome! I adapted it from a regular recipe plus added another layer. It was so good and creamy and hit the spot. Run don't walk to your kitchen and make this right away! The pieces hold well together, too Pineapple sour cream pie 1 core pie crust, baked (recipe follows) Layer one: 1 (8 ounce) can crushed pineapple with juice 1 large package instant FF SF vanilla pudding mix 2 tablespoons artificial sweetener 1 cup FF sour cream ½ C FF yogurt Layer two: ½ C FF yogurt ½ C FF ricotta 1 Tblsp artificial sweetener DIRECTIONS 1. In a large mixing bowl, combine pineapple, dry pudding mix, sweetener, sour cream and ½ cup of the yogurt. 2. Pour mixture into prepared pie shell. Combine the other ½ cup of yogurt with the ricotta and blend thoroughly. Spread on top of the pineapple mixture. Chill before serving. Garnish with a sprinkle of cinnamon. Core Pie Crust 3/4 c. Cream of Wheat 1/4 c. oat bran 4 t. canola oil 1/4 c. applesauce salt to taste Mix in a bowl, pat into a sprayed pie pan (I used the back of the spoon and it worked fairly well), bake at 400 degrees for 10 minutes. I know a lot of you are going to make your own adaptions, but give the original a try at least the first time! See how you like it! Summerset
  16. It really is amazing how well most core foods go together. Combos you'd never have dreamed up before! I haven't picked up broccoi slaw in a long time, I think I will get some and try this. Thanks!
  17. FYI- I just made these and they're fantastic. I used almonds and ground them up fine. It made 24 muffins!! Plenty to keep and to freeze!
  18. Depends on how long you leave them in the oven.... I could have let mine get darker, but still it was crunchy when first made and a little chewier the next day.
  19. My invention of a cross between carrot cake and granola! Carrot Granola 2 cups peeled sliced carrots (about 6 average sized carrots) ½ tsp nutmeg ¼ tsp cloves 1 Tblsp Cinnamon 1 tsp vanilla 1/3 C artificial sweetener 2 ½ C Rolled oats (not instant) 1 C dry milk ½ tsp salt Boil carrots until soft. Mash and add nutmeg, cloves, cinnamon, vanilla and sweetener. Add oats, milk and salt. Mix well. You may have to use your hands. Spread in even clumps on a lined sprayed baking sheet. Spray with pam and sprinkle the top generously with extra cinnamon. Bake at 350 degrees for 10 minutes, stir and then another 10 minutes or until golden brown. Remove from oven and cool, and break into pieces. Optional: For those of you who like nuts for your WPA, add some in the mixture before baking, ground or diced finely.
  20. Nope, it isn't that. As I said in the above post "I followed the directions exactly"
  21. I was so excited to try this, but so disappointed in the outcome. I was really expecting it to have the rice pudding consistancy, instead it was watery and more like a breakfast cereal. I followed the directioins exactly, but next time I will cut way back on the liquid. Or maybe I'll make the cream of wheat pudding recipe and add cooked barley to that for the texture variant.
  22. Hi Debi, I worked there for over 10 years, and my dh for 7. There are MANY healthful eating choices! You will be surprised. Some people equate WDW with McDonald's... but it couldn't be further from the truth!! How on Earth are you going to pick your "Date restaurant?" There is such an amazing array of fine dining I don't know how you'll do it. Of course, it is common knowledge around Disney & Orlando that the California Grill on top of the Contemporary hotel is far and away the best. It wins our local "foodie" award almost every year...both people's choice and critic's choice. Just don't forget to make your reservation around the time that the fireworks go off in Magic Kingdom so you can look DOWN on them from the restaurant. Good luck and have fun! SS
  23. Rye berry salad 4 cups water 1 cup rye berries 1 apple, peeled and diced 1 rib diced celery 1⁄4 cup diced red onion 1 can diced water chestnuts 2 diced tomatoes 2 tbsp chopped parsley 1⁄4 cup apple cider vinegar 1⁄4 cup orange juice 1 tsp salt 1 tsp black pepper 1 Tblsp olive oil Combine water and rye berries in saucepan and bring to simmer. Cover and cook until tender, about 1 hour. Drain and let cool. Combine rest of ingredients and add the cooled rye berries. In a separate bowl, combine dressing ingredients except the oil. Whisk together, then gradually whisk in the olive oil. Pour dressing over salad and mix until coated. This salad can be made the day before and served chilled the following day.
  24. The spice/flavor combination is unusual, so give it a try and let me know if you like it! French Country Chicken 4 skinless, boneless chicken breast halves, cut into pieces S & P to taste Pam spray 1 lg can crushed, strained, or diced tomatoes 4 packets Splenda 4 tablespoons distilled white vinegar 4 tablespoons Worcestershire sauce 1 teaspoon salt 4 teaspoons chili powder 2 teaspoon mustard powder 1 teaspoon celery salt 4 clove garlic, minced 1/4 teaspoon hot sauce, or to taste - optional Season chicken and heat a large non stick pan on medium high heat. Spray pan and brown all sides of chicken. Remove chicken to a plate. In the same skillet, combine all the other ingredients. Bring to a boil; reduce heat and return chicken to skillet. Cover, and cook on low for 35 to 40 minutes, or until chicken is tender and starting to fall apart. Serve over brown rice, cooked whole wheat pasta, or a mix of whole grains such as barley, bulgar, wheatberries, or quinoa. (This is good to do in a Dutch oven so you can just set it in the oven on low so the window of dinner time can be wider)
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