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Recipes
Baked Cinnamon Apple Chips
By smaier
PointsPlus™ value: 0
- 2 medium apple(s) 0
- 1 tsp SPLENDA No Calorie Sweetener 0
- 1/4 tsp ground cinnamon 0
Sweet Broccoli Salad
By smaier
Servings: 12 • Serving Size: 1 cup • Calories: 100 • Fat: 6 g • Carbs: 8 g • Fiber: 1
- 1 cup lean turkey bacon, cut into 1-inch pieces (used center cut real bacon)
- 1 cup light mayonnaise (Used the Light mayo w olive oil)
- 1 cup red and/or green grapes, halved (red)
- 1/2 cup finely chopped red onion
- sweetener to taste (used sun crystals 2 packets)
- 7 cups fresh broccoli florets (1 large head)
- Ocean Spray Craisins (optional - I used a few for color when serving)
Pineapple Upside down cake
By smaier
Spray a 13 X 9 with Pam butter spray
- 1/2 c of brown sugar
- 20 oz can of crushed pineapple
- yellow cake mix
- 12 oz diet white soda
Easy Cheesy Crustless Quiche
By smaier
Preheat oven to 350 degrees F
- 1 tablespoon cooking oil
- 1/2 medium onion, diced (about 1 cup or 110 grams)
- 1/2 medium bell pepper, chopped
- 1 medium (120 grams) tomato, diced
- 2 cups (60 grams) baby spinach
- 10 large (50 grams each) whole eggs, beaten
- 1/3 cup (80 grams) 2% milk (or milk of choice)
- 1/3 cup (40 grams) all purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 ounces (about 1 cup) shredded cheddar cheese
Beer-Battered Fish Fry Gluten-Free
By smaier
yet to try
- Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
- 2 pounds fresh fish fillets
- 1 cup all purpose gluten-free all purpose flour mix (I used Bob's Red Mill All Purpose GF Baking Mix)
- 1 cup cornstarch
- 1 teaspoon GF baking powder
- 1 teaspoon sugar
- 1 teaspoon cayenne powder
- 1 teaspoon GF garlic powder
- 1 teaspoon GF onion powder
- 1 teaspoon salt
- 12 ounce bottle of gluten-free beer OR 12 ounces of club soda
Pumpkin Cheesecake No Bake GF
By smaier
This recipe is egg-free, dairy free, gluten free, grain free, and sugar free
- 1 1/2 cups pumpkin puree
- 1/2 cup honey
- 1 cup raw cashews, soaked overnight
- 1/2 cup coconut oil
- 3 tablespoons lemon juice
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 fully baked Easy Graham Cracker Crust
Tilapia Tacos with Peach Relish
By smaier
Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa) CALORIES 250 FAT 4
- Salsa:
- 2 cups finely chopped peeled peach (about 2 medium)
- 1/2 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, minced
- Remaining ingredients:
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound tilapia, cut into 2-inch strips
- Cooking spray
- 8 (6-inch) corn tortillas
Stuffed Pepper Soup (Gina's)
By smaier
Size:1 1/3 cups soup, 1/2 cup rice Calories: 261
- 3 cups cooked brown rice
- 1 lb 95% lean ground beef
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup finely diced onion
- 3 cloves garlic, chopped
- 2 cans (14.5 oz each) cans petite diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups reduced sodium, fat-free chicken broth
- 1/2 tsp dried marjoram
- salt and fresh pepper to taste
Pineapple Zucchini Cupcakes w/C.C Frosting
By smaier
Gina's Weight Watcher Recipes Servings: 18 • Serving Size: 1 cupcakes • Fat: 6
- For the Frosting:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup flaked coconut
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg, optional
- 1 pinch ginger, optional
- 2 tbsp coconut oil (or vegetable oil)
- 2 whole large eggs
- 1 tsp vanilla
- 2 cups grated zucchini, unpeeled, squeezed well of all moisture
- 20 oz. can crushed pineapple in juice, drained well
- 8 oz 1/3 fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
Chicken Fresco
By smaier
Delicious! My sauce wouldn't thicken up, so I took some out and added a little cornstarch to thicken
- 1 Chicken Breast (I cooked four. Plenty of sauce for all plus more.)
- 1/2 ounce of balsamic vinegar
- Salt and pepper to taste
- Olive oil
- 3 slices of roma or vine ripened tomatoes
- 6-8 ounces of white wine
- 1 1/2 ounces of fresh lemon juice
- 5 ounces of heavy cream
- 1 stick of butter, cubed (I used unsalted)
- fresh basil (not dry)