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Recipes
Pumpkin Mousee
By LFritz527
Easy and light dessert
- 1- 15 oz can of pumpkin
- 2 boxes of sugar free instant vanilla pudding
- 2 tps pumpkin spice
- 1 can evaporated fat free milk
- 1 container Cool whip
Honey Dijon Salmon
By LFritz527
Calories 389 Fat 21 g Sat Fat 4g Cholestrol 101mg Sodium 123mg Fiber 4g Carb 17g Protein 37g
- 2 Tbsp dijon mustard
- 4 tsp honey
- 2 tsp parsley
- 1/4 cup bread crumbs
- 4 salmon fillets
- 4 lemon wedges
Sauerbrauten Meatballs
By LFritz527
Mix beef, milk, crumbs, cloves, allspice, salt and pepper
- 3 pounds ground beef
- 1 c whole milk
- 1 c dry bread crumbs
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 1/2 tsp salt and pepper
- 4 Tbsp vegetable oil
- 1 cup + 2Tbsp water
- 1 1/2 c cider vinegar
- 1 3/4 tsp ground ginger
- 1 bay leaf
- 6 Tbsp brown sugar
- 6 Tbsp flour
Grilled Pimiento Cheese Quesadillas
By LFritz527
162 calories 7g protein 23 g carbohydrates 3 g fiber 5 g fat 2
- 2 oz 2% yellow Cheddar Cheese coarsely grated
- 1 Tbsp nonfat Greek style yogurt
- 2 Tbsp chopped roasted red pepper
- 1 1/2 tsp olive oil mayo
- 1 1/2 tsp minced onion
- 1/4 tsp minced garlic
- 8 yellow corn tortillas (6 inch)
Eggplant Parmesan
By LFritz527
Heat grill. Cut eggplant crosswise into 8 rounds
- 3/4 lb eggplant
- 4 oz mozarella
- 2 Tbsp olive oil
- Fresh basil
- 3-4 tomatoes
- cherry tomatoes
- balsalmic vinegar
Eggplant Dip
By LFritz527
Heat oven to 400 degrees. Bake eggplant on cookie sheet until collapsed and tender, about 45 minutes
- 1 lb eggplant
- 1/4 cup chopped parsley
- 1/4 cup 2% plain Greek yogurt
- 2 Tbsp tahini paste
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp chopped garlic
- 1/2 tsp cumin
- 1 Tbsp olive oil
Blueberry Cooler
By LFritz527
250 calories
- 1 cup frozen blueberries
- 1 cup 1% lowfat milk
- 1/3 cup diced fresh pineapple
- 1 1/2 Tbsp honey
- 1/8 tsp vanilla extract
Roasted vegetable sandwich
By LFritz527
Calories 310 Protein 16g Carb 41g Fat 10g sat fat 6g Cholestrol 15mg Fiber 7g Sodium 450mg
- Artichoke tapenade:
- 2 portobello mushroom caps
- 1 zucchini cut in length slices
- 1 medium tomato sliced
- 2 multigrain rolls or 2 slices whole grain bread
- 2 oz goat cheese
- 2 Tbsp artichoke tapenade
- 1 cup canned artichoke hearts
- 1 clove garlic minced
- 1 Tbsp olive oil
- 1 tsp white wine vinegar
- 1/4 tsp kosher salt
Chicken Parmigiano
By LFritz527
Preheat oven to 350 degrees F
- • Breading:
- Ingredients
- • Olive oil, for frying
- • 1 1/2 pounds chicken breast tenders
- • Salt and pepper
- • 1 cup all-purpose flour
- • 2 large eggs, beaten with 1/4 cup water
- • 2 cups Italian style bread crumbs
- • 1 cup shredded Parmesan
- • 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
- • 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
- • 2 handfuls chopped flat-leaf parsley leaves
- • 4 cloves garlic, finely chopped
- • 1 teaspoon crushed red pepper flakes
- • Chicken Parmigiano, recipe follows
- Simple Tomato Sauce for Chicken Parmigiano:
- • 2 tablespoons extra virgin olive oil
- • 1 small white onion, finely chopped
- • 3 cloves garlic, minced
- • 1 (14 ounce) can chunky style crushed tomatoes
- • 1 (28 ounce) can crushed tomatoes
- • 1 cup chicken broth or stock
- • A handful fresh basil leaves, torn into small pieces
- • Coarse salt
- • 1 1/2 cups shredded provolone
- • 1/2 cup grated Parmigiano-Reggiano
- • 1 pound spaghetti, cooked to al dente
Key Lime cheesecake
By LFritz527
Calories 239 Fat 7.9g sat fat 2
- Crust:
- 8 sheets honey flavored graham crackers
- 2 Tbs apple juice
- 1 Tbsp melted butter
- cooking spray
- Filling:
- 3/4 c key lime curd
- 1/3 c sugar
- 1 Tbsp cornstarch
- 2 large eggs
- 1 large egg white
- 1 (12.3oz) soft silken tofu drained
- 1 (8oz) fat free cream cheese
- 1 Tbsp grated lime rind
- Curd:
- 1/2 c salt
- 1/2 c bottle key lime juice
- 5 large egg yolks
- 1 1/2 Tbsp butter cut in small pieces