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Find and post recipes we twentysomethings have fou

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Holiday Recipes [Dec. 22nd, 2006|12:29 am]
Find and post recipes we twentysomethings have fou

I have made two things for a holiday party tomorrow, and I'm proud of myself, so I thought I would post the recipes here. It probably goes without saying that these are not particularly healthy recipes. If that is not allowed, I will delete the post.

Coconut Cake
Butter Cake Mix
2 (6 oz.) packages of frozen coconut
1 container Cool Whip
1 cup confectionary sugar
1 (8 oz.) container of sour cream

Prepare cake according to directions in two round layers. Cool cake completely. Mix remaining ingredients for icing. I've found that it helps to chill the icing for about an hour before putting it on the cake. Ice cake, then refrigerate.

People are absolutely crazy about this cake. I've baked from scratch before, but people are more enthusiastic about this cake. I always get asked for the recipe, and my coworkers (at a health club) pretty much demand that I make it.

Chunky Chicken Cheese Ball
1 (6 oz.) can of chicken (in water)
1 (8 oz.) package of cream cheese
1 tablespoon pimento (chopped)
1 tablespoon celery (chopped)
1 tablespoon onion (grated)

Drain water from chicken. Combine ingredients and mix thoroughly. Put in dish and keep refrigerated until ready to use. Serve with crackers.

I just mixed the stuff together with my hands (which were clean). I've never made this before, but I let the dog lick it off my hands and he seemed pleased with it. Credit for both recipes goes to my grandmother. I've tried to put tags on this entry, but they aren't showing up.
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Chicken Tortilla Soup [Nov. 2nd, 2006|08:55 am]
Find and post recipes we twentysomethings have fou

[mood |accomplished]

This is to be used in a crock pot, makes 8 servings. Ideal slow-cooker size is 4 or 5 quarts. From the cookbook "Fix It & Forget It Lightly".

*4 uncooked boneless, skinless chicken breast halves
*2 15-oz cans black beans, undrained
*2 15-oz cans low-sodium Mexican stewed tomatoes or Rotel tomatoes
*1 cup low-sodium salsa (mild, medium or hot based on your preference)
*1 4-oz can chopped green chilies, undrained
*14.5 oz can low-sodium tomato sauce
*baked tortilla chips
*2 cups grated fat-free cheese

1. Combine all ingredients except chips & cheese in a large slow-cooker
2. Cover. Cook on low for 8 hours.
3. Just before serving, remove chicken breasts & slice into bite sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Per serving: 330 calories (20 cal from fat), 2.5 total fat (0 g saturated, 0 g tarns), 35 mg cholesterol, 1760 mg sodium, 55g total carbohydrates (10g fiber, 15 g sugar), 28g protein
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oh yum! [Oct. 14th, 2006|08:42 pm]
Find and post recipes we twentysomethings have fou

I'm in love with bok choy lately, and picked up that and the mushrooms at the Santa Monica farmers' market today. This side dish would also be good over rice or udon noodles, and I'm going to try making a soup with it...veggie broth/water and some miso would be good. And maybe some udon or soba noodles. I didn't have them, but I think pine nuts (plain or toasted in a dry skillet until fragrant) would be very tasty sprinkled on this. If you're making this a main dish, dice baked asian-flavored tofu and toss into the mushroom mixture just before adding the bok choy.


5 or 6 bunches of bok choy
1 Tbs. oil (safflower, canola, or other mild vegetable oil)
2 cloves garlic, minced
1/2 lb. shiitake mushrooms, chopped into bite-size pieces
2 Tbs. sesame oil
2 Tbs. low-sodium soy sauce or tamari
2 tsp. lemon juice
pine nuts, optional

Pull bok choy apart into stalks and rinse under cool water. Chop or tear stems apart from leaves. Steam stems in covered pot over high heat 2-4 minutes, until crisp-tender. Loosely stack bok choy leaves and chop coarsely into ribbons. Set aside.

Heat oil over medium heat. Add garlic and mushrooms, and saute.

When bok choy stems are crisp-tender, add leaves to pot.

Add sesame oil and soy sauce to mushrooms. Sprinkle with lemon juice. Check boy choy, and add to mushrooms if slightly wilted.

Stir bok choy-mushroom mixture and saute 5 minutes more, or until greens and mushrooms are desired consistency. Serve hot, cold, or at room temperature. Add another sprinkle of lemon juice if desired.

I really wish I could take a picture because it looks good too, but I don't have my camera. I'll get a photo next time I make it.
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Lemon and Coconut Dhal (Lentils) with Raisins [Oct. 13th, 2006|08:55 pm]
Find and post recipes we twentysomethings have fou

This isn't all that quick, but is easy. Slightly adapted from The Complete Guide to Making Sauces, which is horribly mistitled.

Serves 2 as an entree with side dishes, or 6 as a dip with flatbreads or crackers


2 T oil (sunflower or olive)
2 inch piece root ginger, minced, or 2 tsp prepared minced giger
1 onion, finely chopped
2 cloves garlic, minced, or 2 tsp to 2 T prepared minced garlic
2 small red chiles, minced (optional)
1 tsp whole cumin seeds

2/3 c red lentils. Any pulse should work, but you'll need to adjust cooking times and water volume.
1 c water
1/2 c raisins (optional)
1 tsp to 1 T curry paste, depending on brand and personal preference

1 c coconut milk

juice from 1 lemon or 1 T prepared lemon juice
cilantro leaves and toasted almonds to garnish


1. Heat the oil in a saucepan over medium to medium-high heat. Add the ginger, onion, garlic, chiles, and cumin. Cook for 5 minutes, until soft but not colored.

2. Add the water, lentils, raisins, and curry paste. Stir to combine. Bring to a boil, cover, and simmer for 15 minutes; stir occasioanlly.

3. Add the coconut milk. Bring back to a boil and simmer gently, uncovered, stirring occasionally, for 20 more minutes.

4. Remove from heat. Stir in lemon juice and any garnish you might be using. Serve warm with flatbreads.
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Parmesan Chicken & Broccoli Pasta [Oct. 12th, 2006|07:30 pm]
Find and post recipes we twentysomethings have fou

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This is another success story from kraftfood.com. We've made it several times, and it's awesome. Also? Insanely easy.

Serves 2, takes less than 30 minutes from start to finish. Here is the recipe copied and pasted from Kraft, with a few modifications of mine.

4 oz. (1/4 of 16-oz. pkg.) whole wheat spaghetti, uncooked
1/4 cup Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced (I've also used plain 'ol minced garlic from a jar)
1/2 lb. boneless skinless chicken breasts, cut into strips (I often add more chicken. Love me some yardbird)
2 cups broccoli florets
1/2 cup chopped tomatoes (canned works also)
1/2 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
4 tsp. Parmesan Cheese (I've found reduced fat versions)

COOK pasta as directed on package.

MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.
ADD tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.

Nutrition (per serving)
Calories 490
Total fat 11g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 840mg
Carbohydrate 52g
Dietary fiber 4g
Sugars 7g
Protein 44g
Vitamin A 60%DV
Vitamin C 60%DV
Calcium 50%DV
Iron 20%DV
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Albacore Tuna Casserole [Oct. 11th, 2006|10:47 pm]
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This is from Eating for Life by Bill Philips, which is a good healthy eating cookbook with dinner, lunch, and breakfast recipes. It is the companion to the Body for Life work-out/weightlifting program. The only downside is that it is very protein/meat heavy, so I wouldn't recommend it to a vegetarian.

4 portions rotini pasta (about 8 oz uncooked)
2 cans (6 oz) albacore tuna, water packed, drained
1 can (10 oz) low-fat, reduced-sodium cream of mushroom soup, condensed
1/2 cup of skim milk
1 cup frozen peas

1. Preheat oven to 350 degrees F.
2. Prepare rotini pasta according to its package directions.
3. Lightly coat an 8" by 8" baking dish with cooking spray.
4. Place cooked pasta in baking dish and add tuna, soup, skim milk and peas; mix well.
5. Bake uncovered until the casserole begins to bubble, about 20 minutes.
6. Remove casserole from oven and let stand for 5 minutes.

The cookbook lists the servings as 4 and the preparation time at 35 minutes. I don't find this to be a very labor-intensive dish at all. I recommend using Health Harvest brand whole wheat pasta. I use it for any pasta dishes that I make, and I don't notice any difference in the taste. I also use chunk light tuna instead of albacore, but that's just my personal tuna preference. The tuna casserole also reheats well in the microwave, probably 3 to 5 minutes.
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Quickies [Oct. 4th, 2006|11:53 am]
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Thought I'd share a few quick concoctions that have worked well for me.

Breakfast Fruit Smoothie

1 scoop whey protein powder
1 c frozen fruit
1 c Fuze bottled beverage (choose a flavor that will compliment the fruit)

Throw in blender. Blend. The whey protein powder is, shock, a great source of protien and very filling. If you don't know what Fuze is, it's one of those Snapple, Arizona Tea like beverages you find in some gas stations drug stores (and Kroger). They are chock full of healthy stuff and taste awesome. I'm addicted. I used to fix this with skim milk (and sometimes lowfat yogurt), but found the Fuze really improved the taste.

This concoction was inspired by Beachbody, the company I get my exercise programs through. They are huge fans of the smoothie.

This is another Beachbody quickie:

Tony's Sticky Bar

From fitness maestro Tony Horton.

1 c granola
1/4 c peanut butter (I use crunchy)
1/2 banana

Mix together, roll into a cigar shape. Wrap in wax paper. Freeze. Serves 2-4 (nutritional information below is for 2).

I LOVE this recipe. It's fast, tasty, and filling. I will generally make 3-4 batches at a time, however many I can get with a bag of granola, and shove 'em in the freezer. Instant snacks for the next couple of weeks.

Nutritional Information (per serving)

Calories 389
Carbs 47 g Protein 14 g
Fat Total 17 g Cholesterol 0 mg
Saturated Fat 4 g

Quickie crock pot recipe:

This comes from "The Busy Persons Slow Cooker Cookbook" (or some variety of that title). I'll have to get the exact title and the nutritional info when I get home. We fixed this again last night. Awesome and simple.

BBQ Chicken or Pork

2lb chicken or pork
1/4 c frozen onions (I imagine raw would be fine)
1 16oz bottle of BBQ sauce. Choose carefully, as the sauce makes the difference. First time we tried it with a 70 cent bottle and it was sub par, this time we made it with Famous Dave's Rich and Sassy and it was disgustingly good.

Spray slow cooker with fat free cooking spray.
Add chicken, BBQ sauce and onions. Be sure sauce completely covers chicken.
Cook on low heat for 7-9 hours.
Pull chicken apart with fork, mix well in BBQ sauce.

In theory it serves 8. We made it with 1 package of chicken, a little less than 2 lbs, didn't use hamburger buns to make sandwiches, and we had enough to feed us and have lunch the next day (so I am very much looking forward to our lunch break).
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Breakfast tips [Oct. 3rd, 2006|08:34 am]
Find and post recipes we twentysomethings have fou

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Not long ago I discovered the pancake recipe that removes the need for IHOP. We've started buying Bisquick Heart Smart Baking Mix, which is an all-purpose mix that is good for biscuits, waffles, pancakes, etc. There are a ton of recipes on the box, and let me tell ya, they're great. The pancakes (the vanilla extract version) are really, really good, and the biscuits are about half the calories of the frozen variety. All recipes are very quick to whip up; we're talking no more than five minutes in most cases.
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(no subject) [Oct. 2nd, 2006|06:44 pm]
Find and post recipes we twentysomethings have fou


Sausage and Kale Pasta

Here's one of my favorite go-to meals. It makes a ton, but the proportions can be modified easily to suit numbers or taste. This is also evident of my tendency to just throw things into a pan until they taste good - thus all of the "this or that" type instructions.

1 pkg. Sweet or Hot Sausage (Turkey Sausage or Veggie Sausage works well, and makes this much healthier)
1 big produce bag of Kale, washed well and with the veins taken out (or substitute another leafy green of choice--I also like Broccoli Rabe in this one)
1 lb. pasta (orichette is traditional, but farfalle/bowties or shells are also cool)
1/2-1 can of low-sodium, low-fat stock (chicken or veggie probably work best)
1 medium onion, chopped

Optional things:
crushed red pepper flakes - if you like heat, or are using sweet Italian sausage
1 tbsp. sugar (if you're using hot sausage, or just like sweet things . . . )
Parmesan cheese

Putting it together:
Brown Sausage and onion in a large skillet. Add red pepper/sugar to taste.
Boil pasta until it's just underdone.
Wash and tear kale into pieces.

Drain pasta - add the kale and sausage--drain the sausage if there's extra fat.
(I do this in the big pasta pot--the kale will wilt down, but it takes up a lot of room in the beginning).
Add 1/2 can/box of stock, and simmer over low/medium heat until the greens are wilted and the pasta has absorbed the stock and other goodness. Add more stock if the pasta looks to dry or something needs to cook more.
Serve hot and with parmesan cheese if you like.

Feeds at least 4, with no real need for additional food (except bread if you're into that).
It also stores well in the fridge--I eat the leftovers for a week.

Prep time - 45 minutes
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Pork Chop and Apple Casserole [Oct. 2nd, 2006|01:50 pm]
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This is a recipe I snatched from Kraftfoods.com. We made it last week, and LOVED it. Very simple to make, healthy, and what's better, we now have an easy way to make baked apples. I left the skin on the apples, which worked fine (more fiber that way), but you could just as easily peel the apples if you so preferred. We served it with steamed peas, I believe.

The Recipe:

1/3 cup sugar
2 Tbsp. flour
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
4 cups sliced tart apples
8 pork chops, 1/2 inch thick, about 2 lb.
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix

PREHEAT oven to 425°F. Mix sugar, flour, cinnamon and nutmeg in large bowl. Add apples; toss to coat. Spoon into greased 13x9-inch baking dish.
COAT chops with coating mix as directed on package. Discard any remaining coating mix. Place chops in single layer over apples.
BAKE 35 minutes or until chops are cooked through.

Notes: According to the recipe this makes 8 servings, but my husband and I fixed it with just 4 pork chops and we both decided that next time we would add more apples. The Web site also suggested throwing in some dried cranberries for kicks.

For photos and nutrition information, go here.
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