Recipes!!!!!!

[gene cisco]

Ok so kill me, I am watching the packers blow this dam game so I aint posting a recipe right now!!!!

But all of you guys with healthy recipes please post them here. Whatever it may be. A healthy spaghetti sauce to a healthy desert to recipes.

If you are diabetic or have a heart problem and have certain recipes that are good for you and others like you post them here and share the know how.

[moblack]

A healthy and easy meal to cook is Baked Chicken. Go get any type of chicken. Throw some seasoning on it. Add some onions and and any kind of veggie you'd like. Put it in some bake ware and cover it. Cook on about 350 for a hour and half. Cook it till your fork will fall through it. I just cooked this meal myself. Next week I want to add some potatoes to it.

[moblack]

Some other good stuff I eat is Asparagus. Just lay them suckers on the George Foreman grill.

[Rythm]

Some other good stuff I eat is Asparagus. Just lay them suckers on the George Foreman grill.

I wear that George Foreman grill out. I just recently started cooking Asparagus on it. Comes out perfect

[OneB4Two_Not2B4One]

Got this from The John Berardi Nutrition Program,(i'm not sure if i got it from B.G.O.L, if so props to OP).

Chapter 14 has some Recipies:diet guide.pdf.rar - 8.22MB (http://www.zshare.net/download/67372605e43483/)

My bad, this is the
pdf http://www.zshare.net/download/67374064d150e2/ with the recipies

EDIT.........

[GreedySmurf]

Lentil-Carrot Soup

<!--Place the content Here--> 2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, minced
8 cups bouillon (http://www.drmirkin.com/recipes/stock.html)
2 tablespoons tomato paste
2 teaspoon ground cumin
pinch of cayenne, to taste
2 cups orange lentils OR regular lentils (see note)
2 cups shredded or chopped carrots
Juice of one lemon
Freshly ground black pepper to taste Chopped cilantro or Italian parsley for garnish (optional)

Heat the olive oil in a large pot. Stir in the onions and garlic and cook for about 5 minutes, stirring often. Add the remaining ingredients except the lemon juice and garnishes, and bring to a boil. Reduce the heat and simmer, uncovered, about 30 minutes or until the carrots are soft and the lentils are tender. (If you use regular lentils, cooking time will be a little longer). Use a hand blender to thicken the soup a little, but do not puree smooth (you want some chunks and lentil bits.) Add the lemon juice and black pepper, and garnish with cilantro or parsley if you wish. Serve with the garnishes of your choice.

6-8 servings

Note: Orange lentils make a pretty yellow-golden soup and are quick to cook. If you can't find them, use regular (green/brown) lentils and cook the soup about 45 minutes, until they are tender.

http://www.drmirkin.com/recipes/lentilcarrot.html

[GreedySmurf]

If you are diabetic or have a heart problem and have certain recipes that are good for you and others like you post them here and share the know how.


My meal plans go lower on the carbs, higher on the protein. That lets me control the BG levels and keeps my energy up for LOOONG periods of time.

[OneB4Two_Not2B4One]

945 diet-low fat-low carb-recipes.zip - 2.35MB (http://www.zshare.net/download/6752265adaf3cd/)

[BRUHA]

I wear that George Foreman grill out. I just recently started cooking Asparagus on it. Comes out perfect

I might try that...I actually boil my asparagus in a very small amount of water for about a minute. Not enough time for them to get soft...still crunchy. I love it that way.

[Chicutie]

Some other good stuff I eat is Asparagus. Just lay them suckers on the George Foreman grill.

I love asparagus. But I don't eat it often because it makes my urine smell.

Some of the constituents of asparagus are metabolized and excreted in the urine, giving it a distinctive smell. This is due to various sulfur-containing degradation products (e.g. thiols and thioesters) and ammonia. Recent studies suggest that every individual produces the odorous compounds upon eating, but that only about 40% of individuals have the genes required to smell them.The speed of onset of urine smell is rapid, and has been estimated to occur within 15-30 minutes from ingestion.

Anybody else had that experience?


I eat a lot of broccoli instead.

I steam it and add garlic and onion powder to it when it's done.

[bigirl]

OK everyone around me is sick so I decided to make what I make the rare occasions I get sick to give them. Is a great preventative immune booster too.

Winter Fish Tea(Sick Soup)

You want to use some type of white fleshed fish. Snapper, Yellowtail, Doctorfish, Parrotfish, etc. You have 2 choices. Either get a 3 to 4 pound whole fish and have them filet it and give you head and bones separate or get 2 pounds of filets and 2 pounds of fish heads.

Your first step is to make fish stock from the bones and heads or just the heads. Carrots, celery, onions, a whole head of garlic cloves, allspice berries, salt, black pepper and dry thyme and 10 cups of water. Just throw it all in the pot, bring it to a boil, lower to a simmer and cook it uncovered for 1 1/2 to 2 hours. Then strain it and make sure to press all the liquid out with the back of a spoon. Now save it to the side.

Now I take another chopped onion and another whole head of smashed garlic cloves and the tiniest drizzle of oil and cook it very low until they start to carmelize. Then I put in the stock, some chopped celery, a whole scotch bonnet poked with a fork, more allspice berries, many sprigs of fresh thyme, 1/2 t black pepper, 1/2 t salt, a peeled ginger root with many many slits cut into it, a sliced carrot, a chopped christophene, a chopped potato,some dice pumpkin another whole head of garlic cloves and a few okras. Again I bring it to a boil and down to a simmer and cover it and simmer for about a half and hour til veggies soft. You want this to be a thin brothy soup with a few chunks so add a few cups of water if you need to. You can also substitute plantain or yam or dasheen or cassava for potato or add them in addition.

Meanwhile I lime the fish, cut it into small chunks and season it. I put it in just for a few minutes at the end after i remove the hot pepper(and squeeze juice out with back of spoon) and ginger and thyme sticks and allspice berries.

You can garnish it with chopped scallions and cilantro if you want and squeeze in some lime.

The thing is there is 3 whole heads of garlic in here but when you cook them so slow they get sweet so you wouldn't notice. Plus the ginger and hot pepper it flushes out all the germs or prevents them from flourishing. If I am sick and I make this and keep drinking it I get better in a day, 2 tops while everyone else fucked up for a week. If I do it preventitively like now, I won't get sick.

[big-gus]

Tuna out the can! It doesnt even need anything else on it. The only thing is because of the mercury it is recommended only a few times a week. Hard boiled eggs are great on the go to. That lentil soup recipe sounds damn good. I think i may make that the weekend project.

http://www.menshealth.com/cda/article.do?site=MensHealth&channel=weight.loss&category=abs.diet&conitem=c54a99edbbbd201099edbbbd2010cfe793cd____

[Garifuna]

Quote of the day:

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. -Alice May Brock, author (1941- )

[DeSiRe]

i have alot of healthy recipies from soups....cassaroles and even desserts...if yall want more let me know...but here are some

Tortilla Soup
9 servings
35 min 5 min prep

1 cup onions, chopped

2 garlic cloves, chopped

3 green onions, chopped

2 (12 ounce) cans diced tomatoes

4 cups low-fat chicken broth
1/3 cup salsa

1/2 red pepper, chopped
1/2 green pepper, chopped

3-4 celery ribs, chopped

1/3 cup fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon basil

4 tablespoons fat free sour cream

4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)

1. Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.
2. Chicken can be added for extra protien



Chicken and Pasta Packets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sheets 12x18-inch foil
2 cups broccoli florets
2 cups sliced carrots
2 cups frozen corn
1/2 cup Italian salad dressing
1/4 cup grated parmesan cheese
2 teaspoons minced garlic
2 teaspoons dried basil
6 cups cooked bow tie pasta

1. Preheat oven to 450 degrees F or grill to medium-high.

2. Center 1/4 of vegetables on each sheet of foil. Top with chicken breasts.

3. Combine salad dressing, parmesan cheese, garlic and basil; spoon over chicken.

4. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

5. Bake 24-28 minutes on a cookie sheet in oven or 13-15 minutes in covered grill.

6. Serve over hot pasta.

Calories: 422.4
Fat grams: 18.2
Fiber grams: 5.1
Carb grams: 57.1


Chicken and Corkscrew Pasta

Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless boneless chicken breast -- cut up
1 can cream of chicken and broccoli soup
2 1/4 cups water
1/2 teaspoon dried basil
1 cup broccoli -- frozen
1 cup cauliflower -- frozen
2 cups pasta -- corkscrew
grated parmesan cheese -- to taste

Boil chicken until tender (15 mins).
Remove and cool Add to a skillet: soup, water, basil and vegetables. Heat to a boil.
Add uncooked pasta. Cook 10 minutes over medium heat, stirring often. Add chicken.
Cook 5 minutes or until pasta is done, stirring often. Sprinkle with cheese.
Description:
"5 Points Per Serving"

Per serving: 248 Calories (kcal); 3g Total Fat; (9% calories from fat); 24g Protein;
31g Carbohydrate; 47mg Cholesterol; 359mg Sodium
Food Exchanges: 2 Grain Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

[GET YOU HOT]

Whole Wheat Turkey Wraps

2 Whole Wheat Tortillas
4oz Turkey Ham, sliced on a bias
1/8cup Cheddar Cheese, grated
1cup Romaine Lettuce, chopped
1tbsp Ranch Dressing
Fresh ground black pepper

Place two tortillas, each on a papertowel,
Turkey Ham, 3-2in pieces, for each wrap,
Sprinkle on cheddar cheese,

Warm in microwave, for about 30 seconds.Remove and place on the counter.

Place about one small handfull of lettuce in each one,
Drizzle with ranch, which you may omit or substitute and cut back on about 80 calories.
Now top off with some fresh ground pepper.
WRAP!!


Calorie & Fat Count

Whole Wheat Tortillas-80cal/8g
Turkey Ham-140cal/6g
Cheddar Cheese-55cal/4.5g
Lettuce 4cal/0
Ranch Dressing 80/8
Black Pepper 0/0



This will help out anyone, trying to compute their calorie intake...

http://www.calorie-count.com/

[GET YOU HOT]

I haven't come up with a name for this one yet...



1 head of romaine lettuce
1 nectarine, semi-ripe
1/3 head "sweet" onion, vidalia preferably, but a white onion works well too

1tbsp white vinegar
2tbsp olive oil
Salt and white pepper, to taste


These ingredients may be omitted
Pinch of pecarino romano or parmesan shaved or grated
Handful of plain croutons


Cut lettuce lengthwise, cross then across, then chop, into 1/2in sections. Rinse in cool water, piece by piece.

Section nectarine, by holding in your hand, about 10 slices, pull them, off the seed, this is why, you need a semi ripe one.

Cut onion into half, then half again, slice lengthwise, using about 1/3 of it.

In a glass bowl, personal size, pour in vinegar, using a fork or whip, gradually pour in the olive oil, causing it to emulsify and forming a vinegrette.

Season with a little salt and pepper. Asian markets carry pepper salt.

Now take the onions and then nectarines and allow them to marinate in the vinegrette, for about 5minutes.

Add in by handfulls of Romaine while tossing, with tongs or a fork.

Top with cheese and or croutons.

[GET YOU HOT]

Grilled Vegetables or AntiPasta

Zuccini
Bell Peppers
Tomatoes
Shitake Mushrooms
Eggplant
Carrots
Garlic

Get your grill ready, clean and hot...

Brush or toss with olive oil salt and pepper, grill on a medium to low heat, whiping the grill off first, to get a nice clean grill mark, lay on at a bias. Cook until you see golden grill marks, remove and toss or spray with a little bit of vinegar, balsamic or white, enjoy!

Variations include, sliced fresh mozzarella, grated parmesan, served with toasted baguette, mmmm

I don't have the fat or calorie count on this, just consider it healthy...

[footluva]

945 diet-low fat-low carb-recipes.zip - 2.35MB (http://www.zshare.net/download/6752265adaf3cd/)

i was going to post this. i have this on my WD external Hard Drive.

to bad my fucking girl wont even check the shit out.

[smutman]

:yes::yes:

[Lick]

945 diet-low fat-low carb-recipes.zip - 2.35MB (http://www.zshare.net/download/6752265adaf3cd/)

Can you re-up this please... The link is tripping! Big thanks to ya!

[smutman]

:yes:

[smutman]

:D:smh::smh:

[Hiding]

HEART HEALTHY Skillet Lasagna
Ingredients:

1 pound ground turkey breast, lean ground beef or sausage
1 (24-ounce) bottle pasta sauce
8 no-cook lasagna noodles (such as Barilla brand) broken into 2-inch pieces
1 cup low-fat ricotta
1 1/4 cups Italian blend shredded cheese, divided

Instructions:
In a large skillet over medium-high heat, brown meat until no longer pink, about 5 minutes (drain off excess fat if necessary). Add pasta sauce and 1 1/2 cups water and bring to a boil. Add lasagna pieces, stirring to coat with sauce. Reduce heat to a simmer and cook for about 10 to 12 minutes, or until noodles are just tender, stirring occasionally to mix noodles into sauce.
Meanwhile, in a bowl, combine ricotta and 1 cup Italian blend cheese. Drop the mixture in mounds around the top of the noodles. Sprinkle with remaining 1/4 cup cheese. Cover, turn off heat and let sit for 5 minutes, or until cheese is heated through.
Notes:
To make the meal: green salad and crusty bread
Nutrition:
Per serving: 589 calories (percent of calories from fat, 32), 39 grams protein, 59 grams carbohydrates, 4 grams fiber, 21 grams fat (10 grams saturated), 87 milligrams cholesterol, 1,222 milligrams sodium.

[jackass2000]

bump

[RIZZYEATSNANAS]

nice post thanks

[Popcorn Luva]

i was going to post this. i have this on my WD external Hard Drive.

to bad my fucking girl wont even check the shit out.
http://i251.photobucket.com/albums/gg314/KidMegaii/whistle.gif

[Rollie_Fingaz]

Vegetarian Loaf

One pack Gimmie Lean Ground Beef Substitute
1/2 Bell pepper, diced
1 small Onion, diced
3 tablespoons Ketchup
1 tablespoon Mustard
2 slices gluten free whole wheat bread
1/2 cup egg beaters egg substitute
1/4 cup tomato juice (or spaghetti sauce)
1 small garlic clove (or powdered garlic to taste)
1/2 teaspoon black pepper
2 teaspoons liquid aminos

Take two slices of bread and put in toaster until done. Cut into small cubes. Combine all ingredients in a large mixing bowl. (more tomato juice can be added if you want it juicier.)

Preheat oven to 325 degrees. place mixture in a foil-lined loaf pan and cover with foil. Cook for 45 minutes. Serves 4-5 people. Some people like to put Ketchup on top. I mix mine in.

I like to use homemade mushroom gravy or Marinara sauce on top.

[Rollie_Fingaz]

Homemade apple sauce.

4 green apples
2 cups apple juice
1/2 cup honey
Cinnamon to taste

Dice four green apples, put them in a pot and boil them in apple juice. (If you boil in water, it will pull the flavor out of the apples.) Once the apples become soft strain off the juice and and add the honey to caramelize the apples. Portion out the apples and lightly sprinkle cinnamon on top. Serves 4.

My niece LOVES this served cold in the summertime. I save the strained off juice for protein shakes. My sister also uses this for the filling for desserts liike apple pie.

[Rollie_Fingaz]

Eggplant Parm

1 large eggplant or 3 baby eggplants
25oz organic tomato basil marinara
1/2 oz soy parmesan "cheese"
salt
egg substitute
2 cups flour
2 cups canola oil

First, slice eggplant to make either round circles or angled slices (ideal for baby eggplants). Removing skin is optional.

Set aside salt and two small plates of egg and flour (separate) to dip the slices.

Once eggplants are sliced, coat skillet in oil. Rub a small amount of salt on the eggplant slices, dip in egg, then in flour. Once eggplant has a thin layer of flour, it is ready to fry in the oil. Fry until slices are lightly golden.

Remove and place on a plate with a paper towel to sop up excess oil. You will need to discard the oil and clean the skillet a couple of times as its common for flour to get unstuck from the slices and burn in the oil. Discard oil to prevent this. Continue until all slices are coated and fried.

Preheat oven to 400. Put a layer of marinara sauce on the bottom of a glass casserole dish. Then, put a layer of the eggplant slices over the sauce. Cover with a layer of parm "cheese". Repeat until all slices are incorporated. Top with layer of marinara sauce and cheese.

Bake for 20 minutes. Serve as a side dish or over bread. Enjoy!!

[Rollie_Fingaz]

A personal favorite. I ALMOST get this right. I will marry any woman who can make this from scratch.

Chola (Chana Masala)
January 28th, 2007 filed under Dal (Lentils), Vegan

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Serves 2 to 4.

Ingredients:

* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 3 tablespoons oil
* Pinch of asafetida (Hing)
* 1 teaspoon cumin seeds
* 1 tablespoon gram flour (Besan)
* 1 large tomato
* 1 teaspoon ginger paste
* 1 teaspoon chopped green chilies
* 2 teaspoons coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon red chily powder
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 teaspoon chopped cilantro (Green coriander)
* Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.

I serve this over rice.

[Izayoi]

:yes:A personal favorite. I ALMOST get this right. I will marry any woman who can make this from scratch.

Chola (Chana Masala)
January 28th, 2007 filed under Dal (Lentils), Vegan

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Serves 2 to 4.

Ingredients:

* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 3 tablespoons oil
* Pinch of asafetida (Hing)
* 1 teaspoon cumin seeds
* 1 tablespoon gram flour (Besan)
* 1 large tomato
* 1 teaspoon ginger paste
* 1 teaspoon chopped green chilies
* 2 teaspoons coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon red chily powder
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 teaspoon chopped cilantro (Green coriander)
* Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.

I serve this over rice.

I love this stuff! I found a paired down version but I'm gonna try yours. No shortcuts to deliciousness Rollie! :D

[Rollie_Fingaz]

:yes:

I love this stuff! I found a paired down version but I'm gonna try yours. No shortcuts to deliciousness Rollie! :D

I got you, love. Bring a bottle of wine and come on over...;)

[bigreem]

Thanks for the Recipes

[Rollie_Fingaz]

EASY STUFFED PEPPERS

6 med. green peppers
1 lb. Gimmie Lean Ground Beef Substitute
2 tbsp. grated onion
1/2 tsp. salt
Dash of pepper
1 c. soft whole wheat bread crumbs
1/4 cup egg beaters egg substitute
1 can organic tomato soup

Cut tops off peppers. Remove stems and seeds, wash and turn upside down. Combine Beef Substitute, onion, salt, pepper, bread, egg substitute and 1/2 soup. Stuff peppers. Cover and boil in 1 to 1 1/2 inch salted water 30 minutes or until tender. Drain and add remaining soup on top when serving.

[Rollie_Fingaz]

This Cavs/Celtics games sucks, so:

SWEET POTATO SOUFFLE

1 lg. can sweet potatoes (1 lb. 13 oz.)
1 1/2 c. brown sugar
1/2 cup egg beaters egg substitute
3/4 stick Earth Balance brand vegan margarine substitute
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Combine all ingredients with electric mixer. Pour into baking dish. Bake 35 to 45 minutes at 300 degrees or until almost firm. Add topping during last 15 minutes of baking time.

TOPPING:

3/4 stick Earth Balance brand vegan margarine substitute
1/2 c. chopped pecans
1/2 c. brown sugar
3/4 c. crushed corn flakes

Melt argarine substitute and brown sugar. Add nuts and corn flakes. Spread over top of souffle and bake 15 minutes or until crunchy.

[bigirl]

Wow Rollie I didn't know you were veg and had skills like that! Nice :yes:

[Rollie_Fingaz]

Wow Rollie I didn't know you were veg and had skills like that! Nice :yes:

Thanks. I just bought a vegetarian cookbook or substituted vegetarian alternatives in standard recipes. Regular supermarkets don't look out for vegans like that.:smh:

[bigirl]

Thanks. I just bought a vegetarian cookbook or substituted vegetarian alternatives in standard recipes. Regular supermarkets don't look out for vegans like that.:smh:

yeah I do a lot of substitutions with standard recipes have you seen my recipe thread?
http://www.bgol.us/board/showthread.php?t=178072

[Rollie_Fingaz]

One of my summer favorites:

Pasta w/Basil

1/2 box whole wheat pasta
1 small diced tomato
1/2 clove garlic (or garlic powder)
2 tablespoons Extra Virgin Olive Oil
Basil to taste

This one is simple: boil the pasta until done, drain and add oil, garlic and diced tomatoes. Sprinkle basil on top and serve. I usually have this with a spinach salad.:yes:

[Rollie_Fingaz]

yeah I do a lot of substitutions with standard recipes have you seen my recipe thread?
http://www.bgol.us/board/showthread.php?t=178072

Yes ma'am..your recipe for collard greens is on point. :yes:

[Rollie_Fingaz]

Vegetarian Stuffed Mushroom Recipe
Submitted by RecipeTips.com

Container: heavy skillet
Prep Time: 15 minutes
Cook Time: 20 minutes

2 tablespoons olive oil
2 green onions, finely chopped
1/2 cup bread crumbs
1/2 cup seitan
1 teaspoon marjoram
1/4 teaspoon garlic powder
salt and pepper to taste
1 1/2 pounds mushrooms - your favorite variety
1/2 cup chicken or vegetable stock (or broth)

* Wipe mushrooms with a damp cloth. Break off the stems and trim off the ends. Set caps aside. Finely chop the stems.
* In a heavy skillet, heat olive oil, green onions, and mushroom stems. Sauté for 3 minutes, stirring well. Add bread crumbs, seitan, marjoram, garlic powder, and salt and pepper. Stir well and cook for 2 minutes.
* Pack the filling in the cavities of the mushroom caps.
* Brush a skillet lightly with oil and place the caps in the skillet, filled side up. Brown the caps for a minute or two, reduce heat, and add stock to the skillet. Cover and simmer for 20 minutes.
* The caps can also be baked uncovered at 375° F. for 15-20 minutes.

[smutman]

:yes::yes::yes:

[tampabay904]

A healthy and easy meal to cook is Baked Chicken. Go get any type of chicken. Throw some seasoning on it. Add some onions and and any kind of veggie you'd like. Put it in some bake ware and cover it. Cook on about 350 for a hour and half. Cook it till your fork will fall through it. I just cooked this meal myself. Next week I want to add some potatoes to it.

what kind of taters? :lol: i dont like sweet potatoes really. i like red cut up and baked or mashed which isnt healthy.

[Lick]

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I have been doing what this guy says and for the first time in a very long time I am now down to 221lbs... I have not been this size in over 24 yrs... My sex drive is even higher then I can ever think of and wifey is a very happy lady!
Check it out and stay up!

[allstar2be]

thanks for the tips

[TheKingofVa]

Great thread! :dance:

[mike123]

cant believe i didnt see this thread earlier
bookmarked:yes:

[Lick]

This one is very good....

Baked Rigatoni with Spinach, Ricotta, and Fontina

From Food & Wine
A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.

Serves: 4

1 pound(s) rigatoni
3 tablespoon(s) olive oil
1 package(s) (10-ounce) frozen spinach, thawed
2 cup(s) (about 1 pound) ricotta
5 tablespoon(s) grated Parmesan
1/2 teaspoon(s) grated nutmeg
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
6 ounce(s) fontina, grated (about 1 1/2 cups)

Directions
Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

[Lick]

Fettuccine Alfredo with Asparagus

From Food & Wine... Again...
Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.


1 pound(s) asparagus
3/4 pound(s) fettuccine
4 tablespoon(s) butter, cut into pieces
1 cup(s) heavy cream
1 pinch(s) grated nutmeg
3/4 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
1/2 cup(s) grated Parmesan cheese, plus more for serving

Directions
Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
VARIATIONS
Fettuccine Alfredo: Eliminate the asparagus.
Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

[Lick]

Okay.... Last one....


Healthier Meat Lasagna

From Martha Stewart Living Omnimedia
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.

6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon(s) olive oil
1 medium onion, chopped
1 small (1 pound) eggplant, peeled and cut into 1/2-inch pieces
2 clove(s) garlic, minced
Coarse salt and ground pepper
1/2 pound(s) ground sirloin
1 can(s) (10.75 ounces) tomato puree
1 pint(s) (1 percent) cottage cheese (2 cups)
1/4 cup(s) plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup(s) shredded part-skim mozzarella (2 ounces)

Directions
Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

[Lick]

Tasty Fat Loss And Muscle Gaining Recipes Book

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Tasty Fat Loss And Muscle Gaining Recipes Book
Home made protein bars, home made meal replacement shakes, and dozens of high protein meals.
This book contains tons of recipes for bodybuilders and others interested in building mass with a high protein regimen.
Code:
http://hotfile.com/dl/27192224/f3e9537/recepies_tasty_fat_loss.rar.html

[OnnaReal]

Apple-Sweet Potato Soup from Recipetips.com

Lots of variations on this via Google. This one comes off a little like chili.

- 2 tablespoons vegetable oil
- 1 white onion - medium
- garlic cloves, smashed
- 1 teaspoon ginger - fresh, finely grated
- 2 gala apples - seeded and coarsely chopped
- 1 celery stalks, thinly sliced crosswise
- 2 pounds sweet potatoes - peeled and thinly sliced
- 1 quart chicken stock or low-sodium broth
- 3 cups water
- 1/2 teaspoon cumin - more or less to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper - more or less to taste
(optional)
- 7 1/2 ounces chipolte peppers in adobo sauce, whole -
chopped
Serving Size: 1 cup
Servings: 6
Enter desired servings:
Container: Medium soup pot
Prep Time: 30 minutes
Cook Time: 15 minutes

In a medium soup pot, heat the oil, until simmering. Add the onion, garlic and ginger and cook over low heat. Stir until softened; approximately 7 minutes. Add the apples and celery, cooking for an additional 5 minutes. Now add the chicken stock, water and chipolte peppers. Bring to a boil. Cover partially and let
simmer over low heat until the fruit and vegetables are very tender; approximately 45
minutes. Stir in the chipolte peppers and mole sauce if the sauce is also being added with the
peppers. Use a blender(immersion blender is best) to puree the soup until smooth.
Season with salt and white pepper. Add the cumin, onion powder and cayenne papper, stir
until blended well. To add a flavorful spiciness to the soup, consider using chipolte peppers, either chopped
bits or pureed into the soup base. Some chipolte peppers can be found in food stores as
a canned product. The peppers are seeded and may be whole or chopped and may also be
combined with a mole sauce. Add to taste for mild to hot intensities or serve in a seperate
bowl and allow guests to add amounts to suit their taste buds. The addition of the mole sauce
will increase the intensity of the flavor. Garnish with crumbled feta or goat cheese, if
desired and serve. Refrigerate remainder for up to a week.


I used Leeks instead of Celery and would advise baking the potatoes first for a smokier, smoother taste. Makes removing the skins easier too. If you are really wanting to keep all the nutrition, clean the skins good and keep on as you blend [most skinned fruit, veggies have vitamins in layer closest to skin.]

Vegetable stock comes up in many variations of this recipe.

Going to have a bowl right now!

[big pimp]

Tasty Fat Loss And Muscle Gaining Recipes Book

http://i50.tinypic.com/3344rux.jpg

Tasty Fat Loss And Muscle Gaining Recipes Book
Home made protein bars, home made meal replacement shakes, and dozens of high protein meals.
This book contains tons of recipes for bodybuilders and others interested in building mass with a high protein regimen.
Code:
http://hotfile.com/dl/27192224/f3e9537/recepies_tasty_fat_loss.rar.html
Thanks.

[malaki]

I like making beans. My way of getting a good "satisfying" meal that I can heat up whenever (no microwave) and get some protein that is non-meat (I do eat some eggs/chicken and a little fish) is to make BEANS. the shit is real satisfying, I eat a lot of fruit and vegetables but I need a satisfying meal too.

Favorite / best nutritionally are in order: azuki beans (#1 healthiest beans), black eyed peas, lima beans, lentils, and split peas. black and red beans are good too but less tasty to me. a good thing about beans is you can easily freeze them and then thaw out to eat anytime.

All I do is soak the beans + barley overnight (throw the soak water out), and remember that beans like limas and black eyed peas really expand in size. not too much beans and even less barley/rice.

cook them up with:

beans
barley
onion - yellow if you have it
garlic
olive oil - a little, optional
salt - a little
leek - white part, optional
bay leaf - optional
carrot - optional
spinach / collards - added in middle of cooking

I like less water in my beans so it isn't as soupy. just bring pot to boil then put on medium low and then cook until the beans are soft. keep the lid halfway on so water can get out and stir once in awhile.

The shit really is simple to make and tasted FIRE. I put soy sauce in it when I serve it and add lemon juice and cilantro/parsley.

Also I usually have a little crackers (dry healthy ones) and make some guacamale with avacado + lime juice + cilantro + salt + olive oil + cilantro (if you have it) to eat on the crackers.

BOMB :yes: just had some lima beans I cooked last night :dance: Limas are really tasty, you have to make sure not to put too much water, limas get kind of milky so it's real thick like you poured milk in it or something.

Vegetable soup is just as easy to make too if you google recipes on the web. anybody can do it. it's a shame mothers buy canned soup to feed their kids.

[Lick]

Preserves and Canning: Secrets Your Grandma Never Taught You (Quick & Easy)


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Preserves and Canning: Secrets Your Grandma Never Taught You (Quick & Easy)
Silverback Books | 2005 | ISBN: 1596370416 | Pages: 64 | PDF | 15 MB


Enjoy your favorite fruits and vegetables all year long with these homemade preserving and canning recipes! Are you longing for Grandma’s homemade jam, but don’t have the recipe? Now you and your family can enjoy the traditional American flavors of canning and preserving right in your own kitchen! Forget watered-down store brands full of added sugar and unnatural preservatives. Discover how to easily make your own tasty, vitamin-rich jams, jellies and preserves. Learn the ABC’s of food preservation, and enjoy sweet and savory tastes all year long. Recipes passed down from generation to generation include such favorites such as applesauce, red wine plums, and mustard vegetables. Over 70 beautiful color photographs, and 64 pages of easy-to-follow instructions. With helpful tips on spices and flavorings with vinegar, you find everything you need for canning and preserving success!








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or








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