K
Karlynn
From time to time people have posted recipes in our Throw Down threads. I thought it might be helpful to put these recipes in one, easy to locate location.
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K
Karlynn
Sweet Treat Jello
Sweet Treat Jello
1 lg box Sugar-Free Jell-O, any flavor (I like cherry!)
2 Cups boiling water
2 Cups Diet Squirt, Diet Ginger Ale, or Diet Sprite (any clear diet soda)
Dissolve the Jell-O in the boiling water. When dissolved, add the 2 cups of diet soda. Refrigerate to set.
You can add sliced up fruit if you like too.
This really helps when I have a sweet attack.
Sweet Treat Jello
1 lg box Sugar-Free Jell-O, any flavor (I like cherry!)
2 Cups boiling water
2 Cups Diet Squirt, Diet Ginger Ale, or Diet Sprite (any clear diet soda)
Dissolve the Jell-O in the boiling water. When dissolved, add the 2 cups of diet soda. Refrigerate to set.
You can add sliced up fruit if you like too.
This really helps when I have a sweet attack.
K
Karlynn
Parmesan Crisps
Parmesan Crisps
You can make any amount of these. I usually make a big batch on a large sided cookie sheet.
Almond flour (you can make your own by grinding unroasted, unsalted almonds in a food processor)
Parmesan cheese, grated from a block of the cheese.
Preheat oven to 400.
Spread 1/8" layer of almond flour on pan. Sprinkle grated cheese on top. Don't make the layer too dense, but don't leave it too lacy either.
Bake until it starts to turn golden, ~ 5 minutes. You need to keep an eye on it because it goes pretty fast. Break up into cracker-sized pieces.
Parmesan Crisps
You can make any amount of these. I usually make a big batch on a large sided cookie sheet.
Almond flour (you can make your own by grinding unroasted, unsalted almonds in a food processor)
Parmesan cheese, grated from a block of the cheese.
Preheat oven to 400.
Spread 1/8" layer of almond flour on pan. Sprinkle grated cheese on top. Don't make the layer too dense, but don't leave it too lacy either.
Bake until it starts to turn golden, ~ 5 minutes. You need to keep an eye on it because it goes pretty fast. Break up into cracker-sized pieces.
Great idea Karlynn....Here's one I had recently
JELLY BEANS
Sneak Bag of beans from DW's stash
Climb in to bed
Turn on the Late Show
Consume beans
Hide bag under used tissue in waste basket
Very important: Make sure all beans are consumed...sweep sheets for any residual beans prior to DW turning in
JELLY BEANS
Sneak Bag of beans from DW's stash
Climb in to bed
Turn on the Late Show
Consume beans
Hide bag under used tissue in waste basket
Very important: Make sure all beans are consumed...sweep sheets for any residual beans prior to DW turning in
Ross
Well-known member
Great idea Karlynn....Here's one I had recently
JELLY BEANS
Sneak Bag of beans from DW's stash
Climb in to bed
Turn on the Late Show
Consume beans
Hide bag under used tissue in waste basket
Very important: Make sure all beans are consumed...sweep sheets for any residual beans prior to DW turning in
I do that with chocolate and I wait until my husband is sleeping.
M
Mary
Good idea, Karlynn!
Peach angel food cake
Mix together one box of angel food cake mix and one can (14.5oz) of low sugar diced peaches (if you can't find diced, just use sliced).
Beat with mixer according to package directions.
Pour in a 9 x 13 cake pan (I use a teflon coated one) and bake for 25-30 minutes.
You can eat ALOT of this and still stay within points/calorie limitations.
Peach angel food cake
Mix together one box of angel food cake mix and one can (14.5oz) of low sugar diced peaches (if you can't find diced, just use sliced).
Beat with mixer according to package directions.
Pour in a 9 x 13 cake pan (I use a teflon coated one) and bake for 25-30 minutes.
You can eat ALOT of this and still stay within points/calorie limitations.
Hey, the Throw Down has sparked a spin-off! Karlynn, I think you should take the lead in putting together a Throw Down Book of Recipes. Superbob is not too busy being press agent for the Cooker for President campaign to offer editorial services.
This is kind of a guy comfort food dish but it is good, quick, fat free and fiber filled......And musical
Cooker's Beanie Weenies
One large can of Bushes Vegetarian Baked Beans (fat free)
One yellow bell pepper (fat free)
One red bell pepper (fat free)
On medium onion (fat free)
One package Oscar Myer Fat Free hot dogs (8)....(fat free)
chop peppers and onion...add to beans...cut franks in to bite size pieces ....put in all in a pot and simmer for about 20 minutes.
WW points, about 20 for the whole kitten cabutal....You can use green bell peppers but the red and yellow peppers add a different taste and color.
Cooker's Beanie Weenies
One large can of Bushes Vegetarian Baked Beans (fat free
)One yellow bell pepper (fat free
)One red bell pepper (fat free
)On medium onion (fat free
)One package Oscar Myer Fat Free hot dogs (8)....(fat free
)chop peppers and onion...add to beans...cut franks in to bite size pieces ....put in all in a pot and simmer for about 20 minutes.
WW points, about 20 for the whole kitten cabutal....You can use green bell peppers but the red and yellow peppers add a different taste and color.
Natanni
Well-known member
Quick snack!
Quick snack!
I don't know if this works as a Throw Down, but this is one of the few things I make quick:
1 loaf pre-sliced Italian bread
2-3 vine ripe tomatos
2 (or more) garlic cloves (I mince w/garlic press)
4-5 leaves fresh basil, rippped in small pieces
1/2 C Shredded Romano
Arrange slices of bread on a cookie sheet, drizzle with olive oil and bake until golden brown;
Slice tomatos, and add garlic, basil, and onion chives if prefer, salt and pepper.
Add tomato mixture to baked bread and top with shredded Romano and serve!
Quick snack!
I don't know if this works as a Throw Down, but this is one of the few things I make quick:
1 loaf pre-sliced Italian bread
2-3 vine ripe tomatos
2 (or more) garlic cloves (I mince w/garlic press)
4-5 leaves fresh basil, rippped in small pieces
1/2 C Shredded Romano
Arrange slices of bread on a cookie sheet, drizzle with olive oil and bake until golden brown;
Slice tomatos, and add garlic, basil, and onion chives if prefer, salt and pepper.
Add tomato mixture to baked bread and top with shredded Romano and serve!
As per Cooker's request for "cool" summer recipes, here's one of our favorites, adapted from a recipe from Betty Crocker.
2 tablespoons butter or margarine
2 packages Oriental-flavor ramen noodle soup mix (we doubled this from the original recipe)
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon sesame or vegetable oil
1/2 teaspoon pepper
1/2 cup dry-roasted peanuts (unsalted) (original recipe calls for 1/4 cup, but we like peanuts)
1 bag coleslaw mix
2 apples of your choice (we go for Granny Smith usually)
(the original recipe has chicken, but we usually don't add that.)
1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from soup mix (to cut down on sodium, I usually only do one of the two packets of seasoning). Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
2. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown. Remove from heat.
3. Mix sugar, vinegar, oil, and pepper in large bowl (or we put it in a cup with a lid so we can shake it up). Add noodle mixture and remaining ingredients; toss. 6 servings
(the original recipe has the following nutritional breakdown: Calories 290; Fat 14 g; cholesterol 50 mg; sodium 300 mg; carbohydrate 27 g; fiber 3 g)
This makes a GREAT meal sized salad for more than one person. It's light and refreshing. The original recipe actually uses mandarin oranges instead of apples, but we find we like the apples better. This is one that you want to make right before serving it, though, because the warm ingredients need to be warm and the cold need to be cold. It doesn't make very good leftovers, unfortunately.
It may not be the "healthiest" salad, but it sure is tasty!
2 tablespoons butter or margarine
2 packages Oriental-flavor ramen noodle soup mix (we doubled this from the original recipe)
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon sesame or vegetable oil
1/2 teaspoon pepper
1/2 cup dry-roasted peanuts (unsalted) (original recipe calls for 1/4 cup, but we like peanuts)
1 bag coleslaw mix
2 apples of your choice (we go for Granny Smith usually)
(the original recipe has chicken, but we usually don't add that.)
1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from soup mix (to cut down on sodium, I usually only do one of the two packets of seasoning). Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
2. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown. Remove from heat.
3. Mix sugar, vinegar, oil, and pepper in large bowl (or we put it in a cup with a lid so we can shake it up). Add noodle mixture and remaining ingredients; toss. 6 servings
(the original recipe has the following nutritional breakdown: Calories 290; Fat 14 g; cholesterol 50 mg; sodium 300 mg; carbohydrate 27 g; fiber 3 g)
This makes a GREAT meal sized salad for more than one person. It's light and refreshing. The original recipe actually uses mandarin oranges instead of apples, but we find we like the apples better. This is one that you want to make right before serving it, though, because the warm ingredients need to be warm and the cold need to be cold. It doesn't make very good leftovers, unfortunately.
It may not be the "healthiest" salad, but it sure is tasty!
As per Cooker's request for "cool" summer recipes, here's one of our favorites, adapted from a recipe from Betty Crocker.
2 tablespoons butter or margarine
2 packages Oriental-flavor ramen noodle soup mix (we doubled this from the original recipe)
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon sesame or vegetable oil
1/2 teaspoon pepper
1/2 cup dry-roasted peanuts (unsalted) (original recipe calls for 1/4 cup, but we like peanuts)
1 bag coleslaw mix
2 apples of your choice (we go for Granny Smith usually)
(the original recipe has chicken, but we usually don't add that.)
1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from soup mix (to cut down on sodium, I usually only do one of the two packets of seasoning). Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
2. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown. Remove from heat.
3. Mix sugar, vinegar, oil, and pepper in large bowl (or we put it in a cup with a lid so we can shake it up). Add noodle mixture and remaining ingredients; toss. 6 servings
(the original recipe has the following nutritional breakdown: Calories 290; Fat 14 g; cholesterol 50 mg; sodium 300 mg; carbohydrate 27 g; fiber 3 g)
This makes a GREAT meal sized salad for more than one person. It's light and refreshing. The original recipe actually uses mandarin oranges instead of apples, but we find we like the apples better. This is one that you want to make right before serving it, though, because the warm ingredients need to be warm and the cold need to be cold. It doesn't make very good leftovers, unfortunately.
It may not be the "healthiest" salad, but it sure is tasty!
Sounds tasty...we will give it a try
.....Thanks Niki
K
Karlynn
Mozerella Tomato salad
Mozerella Tomato salad
This is my favorite, fast, throw-together summer salad.
Even amounts of chopped tomato and cubed fresh mozerella
a bit of chopped onion or snipped chived
4 or 5 leaves of fresh basil torn into small pieces
a splash of oil (I used macadamia nut oil)
a couple splashes of balsamic vinegar
freshly ground pepper and salt to taste
Toss together - serve cold
I could eat just this for dinner!
Mozerella Tomato salad
This is my favorite, fast, throw-together summer salad.
Even amounts of chopped tomato and cubed fresh mozerella
a bit of chopped onion or snipped chived
4 or 5 leaves of fresh basil torn into small pieces
a splash of oil (I used macadamia nut oil)
a couple splashes of balsamic vinegar
freshly ground pepper and salt to taste
Toss together - serve cold
I could eat just this for dinner!
Wise
Well-known member
I love this kind of salad. Thanks for the recipe. I will use it. I'll get some fresh basil and I'll be set.
G
geebee
Minestrone soup
Minestrone soup
Chris and I worked on this for months to get it just right. He loves Olive Garden's minestrone soup and swears this is even better. I calculated this to be around 2 WW points per 8 oz serving (less if you skip the romano cheese) without the pasta and 3 points with pasta. Note: this is not low sodium but low everything else but flavor. It also freezes great but, if you plan on freezing it - do not add pasta (you can always add when you serve it later).
Minestrone - Makes about 18 cups with pasta included, 15 cups without.
1 cup diced onion
1 cup shredded carrots
1 cup sliced celery
1 tablespoons butter
2 tablespoons olive oil
2 medium zucchini, diced
2 medium yellow squash, diced
½ cup chopped green pepper
1 14 oz can red kidney beans, drained & rinsed
1 14 oz can white kidney beans, drained & rinsed
1 14 oz can garbanzo beans, drained
1 14 oz can Italian green beans, drained
2 14 oz cans Italian seasoned diced tomatoes (Kroger makes a good one)
2 15 oz cans vegetable broth
1 15 oz can chicken broth (can use all vegetable broth if desired)
8 oz pasta shells ? cooked aldente
2 teaspoons soy sauce
1 tablespoon kosher salt
2 teaspoons garlic powder
Ground pepper to taste
1 bay leaf
1 teaspoon basil
1 teaspoon oregano
Melt butter & olive oil in large soup pot. Sauté onions, celery & carrots until soft. Add broth, tomatoes, bay leaf, basil, oregano & garbanzo beans. Cook for ½ hour at a heavy simmer. Add zucchini, squash, pepper, kidney beans and remaining seasoning. Cook for ½ hour. Add green beans and white kidney beans. Cook for ½ hour, check seasoning. Remove bay leaf. Add pasta, heat for 15 minutes.
If you want more liquid, add equal amounts of broth and canned tomatoes until desired consistency.
Serve with freshly grated Romano cheese if desired.
Minestrone soup
Chris and I worked on this for months to get it just right. He loves Olive Garden's minestrone soup and swears this is even better. I calculated this to be around 2 WW points per 8 oz serving (less if you skip the romano cheese) without the pasta and 3 points with pasta. Note: this is not low sodium but low everything else but flavor. It also freezes great but, if you plan on freezing it - do not add pasta (you can always add when you serve it later).
Minestrone - Makes about 18 cups with pasta included, 15 cups without.
1 cup diced onion
1 cup shredded carrots
1 cup sliced celery
1 tablespoons butter
2 tablespoons olive oil
2 medium zucchini, diced
2 medium yellow squash, diced
½ cup chopped green pepper
1 14 oz can red kidney beans, drained & rinsed
1 14 oz can white kidney beans, drained & rinsed
1 14 oz can garbanzo beans, drained
1 14 oz can Italian green beans, drained
2 14 oz cans Italian seasoned diced tomatoes (Kroger makes a good one)
2 15 oz cans vegetable broth
1 15 oz can chicken broth (can use all vegetable broth if desired)
8 oz pasta shells ? cooked aldente
2 teaspoons soy sauce
1 tablespoon kosher salt
2 teaspoons garlic powder
Ground pepper to taste
1 bay leaf
1 teaspoon basil
1 teaspoon oregano
Melt butter & olive oil in large soup pot. Sauté onions, celery & carrots until soft. Add broth, tomatoes, bay leaf, basil, oregano & garbanzo beans. Cook for ½ hour at a heavy simmer. Add zucchini, squash, pepper, kidney beans and remaining seasoning. Cook for ½ hour. Add green beans and white kidney beans. Cook for ½ hour, check seasoning. Remove bay leaf. Add pasta, heat for 15 minutes.
If you want more liquid, add equal amounts of broth and canned tomatoes until desired consistency.
Serve with freshly grated Romano cheese if desired.
Do these have to be healthy recipes, or can they be just really good recipes? I have some that are killer, but not necessarily healthy.
K
Karlynn
I'm always looking for new recipes regardless. Maybe start a new thread with yours - so as not to confuse that "good" from the "good".
