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Recipes
Garden Vegetable Soup - 1 pt WW
By Nitaj3
Sauté the carrots, onion and garlic in a large sprayed or non-stick pot for about 5 minutes
- 6 cups fat-free vegetable broth (but I used Imagine Un-Chicken broth)
- cooking spray
- 2 carrots, peeled and diced
- 1 large onion, diced
- 4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
- 1/2 cabbage, chopped
- 1/2 pound frozen green beans
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- generous grinding of black pepper
- 1 teaspoon salt
- 1 large zucchini, diced
- 1 19-ounce can (2 cups) cannellini beans, drained and rinsed (may substitute Great Northern Beans or any white beans)
Caprese Chicken Crock pot soup
By Nitaj3
INSTRUCTIONS Dice the onion and add it to the Crock Pot
- Serves: 6 servings
- INGREDIENTS
- 2 lbs Boneless chicken breasts
- Salt & pepper, to taste
- 1 Medium onion, diced
- 2 Cans diced tomatoes, with the juice
- 2 Cans pinto beans
- 1 1/2 tbsp Italian seasonings
- 1 Bay leaf
- 2 Garlic cloves, minced
- 1-6 oz can tomato paste
- 4 Cups chicken broth
- 2 Cups water
- 3 Cups raw spinach leaves
- 1 + 1/4 Cup basil leaves, thinly sliced (Save 1/4 cup for topping the soup)
- 1/2 Cup shredded mozzarella cheese for topping
- Optional - 2 tbsp Balsamic glaze for topping
- INSTRUCTIONS
- Dice the onion and add it to the Crock Pot.
- Trim the fat off your chicken and season both sides with salt and pepper. Lay it on top of the onions.
- Rinse and drain the beans, add to the pot.
- Add tomatoes with the juice, Italian seasonings, bay leaf, garlic, tomato paste, chicken broth, and water. Stir to combine.
- Cook for 4 hours on high or 8 hours on low. 30 minutes before it's done, remove the chicken and use a fork to pull it apart into big chunks. Add the chicken back to the pot and finish cooking. Don't forget to remove the bay leaf!
- Right before you serve it, add the spinach and basil to the Crock Pot. Stir. It only takes a few minutes for it to wilt. I like to see the bright green color when I serve, not a mushy, overcooked spinach leaf.
- Top with shredded mozzarella cheese, basil, and a drizzle of balsamic glaze, serve with bread!
Pumpkin Pancakes with Banana topping
By Nitaj3
For the pancakes In a separate bowl, mix together the milk, pumpkin puree, egg, oil and vinegar
- For the pancakes
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups skim milk
- 1 cup pumpkin puree
- 1 egg
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- For the bananas
- 2 bananas peeled and sliced
- 2 tbsp brown sugar
- 1 tsp unsalted butter
Oatmeal Cranberry Cookies
By Nitaj3
Directions 1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda
- Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 2 large eggs
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 cups old-fashioned oats
- 1 cup dried cranberries
German Pancakes
By Nitaj3
1 cup milk 6 eggs 1 cup (all-purpose) flour 1/2 tsp
- 1 cup milk
- 6 eggs
- 1 cup (all-purpose) flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/4 cup butter, melted
- Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
- Blend in butter a little at a time.
- Grease muffin tins well and fill slightly less than half-full.
- Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
- Add your favorite toppings. And a dusting of powdered sugar.
Brisket (Pioneer Woman)
By Nitaj3
Use large foil pan with old teflon cookie sheet underneath for support (others are too big to fit in fridge) Use l...
- Brisket
- 2 cans Beef consomme
- 2 C Soy sauce
- Juice of 2 lemons
- 5 garlic cloves, peeled and crushed
- 2 TBLS liquid smoke (use less)
Raspberry Patch Crumb Bars
By Nitaj3
Directions •In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon
- 3 cups all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup shortening
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- 4 cups fresh or frozen raspberries
Cilantro-Jalapeno Cole Slaw (Pioneer Woman)
By Nitaj3
Combine shredded cabbage and sliced jalapenos in a bowl
- ■1/2 head Cabbage, Sliced Thin
- ■1/2 head Purple Cabbage, Sliced Thin
- ■1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
- ■1/2 cup Whole Milk
- ■1/2 cup Mayonnaise
- ■1 teaspoon White Vinegar
- ■1 Tablespoon Sugar
- ■1/4 teaspoon Salt
- ■1/4 teaspoon Cayenne Pepper
- ■2 cups Cilantro Leaves, Barely Chopped
- Preparation Instructions
Maple-Apple French Toast (diab)
By Nitaj3
1. Prepare Maple-Apple Topping; set aside
- Nutrition Facts Per Serving:
- Servings Servings Per Recipe: 4
- Calories: 229
- Protein(gm): 11
- Carbohydrate(gm): 35
- Fat, total(gm): 7
- Cholesterol(mg): 1
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 7
- Sugar, total(gm): 10
- Vitamin A(IU): 437
- Vitamin C(mg): 3
- Thiamin(mg): 0
- Riboflavin(mg): 1
- Niacin(mg): 0
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 36
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 251
- Potassium(mg): 184
- Calcium(DV %): 81
- Iron(DV %): 2
- Diabetic Exchanges
- Starch(d.e): 2
- Lean Meat(d.e): 1
- Fat(d.e): 1
- 1 1 recipe Maple-Apple Topping (below)
- 1/2 cup 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
- 1/2 cup 1/2 cup fat-free milk
- 1/4 teaspoon 1/4 teaspoon vanilla
- 1/8 teaspoon 1/8 teaspoon ground cinnamon or nutmeg
- 8 3/4-inch-thick slices 8 3/4-inch-thick slices whole grain baguette-style bread (6 ounces total)
- Nonstick cooking spray
- 1/4 cup 1/4 cup coarsely chopped pecans, toasted
- Maple-Apple Topping
- 1 large 1 large red-skinned cooking apple, cored, quartered, and thinly sliced
- 2 tablespoons 2 tablespoons water
- 1/2 cup 1/2 cup sugar-free or light pancake syrup
Penne with 2 Tomatoes
By Nitaj3
Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente
- 6 ounces fresh mozzarella, cut into 1/2-inch pieces
- Coarse salt and ground pepper
- 12 ounces penne rigate
- 1 tablespoon olive oil
- 1 pint cherry or grape tomatoes
- 1/2 cup sun-dried tomatoes, sliced
- 2 garlic cloves, sliced
- 1/4 cup snipped chives