Lulubelle's profile page
Recipes
Beef and Pumpkin Stew
By Lulubelle
MWLW Approved Be sure to pick small baking pumpkins or winter squash - but no Jack O Lantern pumpkins
- 2 TBSP Vegetable Oil
- 1 1/2 lbs Beef Chuck, trimmed - cut into 1 inch chunks
- 1 large Onion, coarsely chopped
- 1 Celery rib, thinly sliced
- 1 Green Pepper, diced
- 3/4 tsp Salt
- 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Cardamom
- 1/4 tsp Black Pepper
- 1 1/2 Cups Water OR Fat Free Beef Broth
- 2 lbs fresh Pumpkin, peeled and cut into 3 inch chunks
- 2 TBSP Lemon Juice
Autumn Pear Crisps
By Lulubelle
Preheat oven to 350`. Spray 2 (6 oz) custard cups with non stick spray Mix Cream cheese, brown sugar & cinnamon unt...
- 1 oz Cream Cheese
- 1 TBSP Brown Sugar
- 1/8 tsp Cinnamon
- 1 Large Pear, peeled, cored & chopped
- 4 Vanilla Wafers, coarsely chopped
- 1 TBSP Pecan Pieces, chopped
- 1 TBSP Butter
- 2 TBSP Cool Whip, thawed
Ottolenghi's Perfect Lettuce Salad
By Lulubelle
Instructions: Tear the lettuces, wash and spin dry or dry with paper towels
- Salad Ingredients:
- 1 small head butter lettuce, torn, washed, and spun dry
- 1/2 head green or red leaf lettuce, torn, washed, and spun dry
- 1 small head radicchio, core removed and thinly sliced
- 3 green onions, thinly sliced on an angle
- 1 bunch radishes, cleaned and cut into half-moon slices
- 1 cup (or more) cherry tomatoes, cut in half
- 2-3 T capers
- Dressing Ingredients:
- 1 garlic clove, crushed
- 1 1/2 T fresh-squeezed lemon juice
- 1/2 tsp. caper brine
- 1 1/2 T olive oil
- 1 1/2 T grapeseed oil
- salt and fresh ground black pepper to taste
Sugar and Spice Pecans
By Lulubelle
Combine sugar, and all spices, water and the egg white in a bowl and mix well
- 3/4 C. Sugar
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Salt
- 1/4 tsp. Ground Nutmeg
- 1/4 tsp. Ground Allspice
- 1/4 tsp. Ground Cloves
- 1 Egg White
- 2 1/2 Tbsp. Water
- 8 C. Pecan halves
Ginger-Lime Chicken Breasts
By Lulubelle
Pure and Simple Cookbook
- 3 Whole Chicken Breasts-boneless, skinned & cut into halves
- 1/4 Cup Lime Juice
- 1/4 tsp Garlic Salt
- 1 TBSP freshly grated gingerroot
Texas Chocolate Cake Frosting
By Lulubelle
Put Baking Cocoa, Milk & Margarine in large saucepan, bring to a Boil, Add: Vanilla Extract and Powdered Sugar, Spr
- 1 Stick Margarine
- 4 Tbsp Baking Cocoa
- 6 Tbsp Milk
- 6 Tbsp Milk
- 5 C Powdered Sugar
Diabetic Sugar Cookies
By Lulubelle
These cookies are sweetened with Orange Juice
- 2 C. flour
- 2 tsp. baking powder
- 1 tsp. grated orange peel
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 C. butter
- 1 egg
- 1/2 C. orange juice
- 1/2 C. raisins
- 1/2 C. chopped walnuts
BREAKFAST BURRITO - E
By Lulubelle
TRIM HEALTHY MAMA BOOK - PG 234
- EGG WHITES - 2 or 3 (can also use container Egg Whites)
- VEGGIES - (black beans, onion, tomato, mushrooms, broccoli, cauliflower, peppers)
- MEATS - Chix Breast, Tuna, lean deli meat
- PLAN APPROVED WRAP OR TORTILLA - Low Carb like Mission Brand
- ONLY MEATS & VEGGIES APPROVED FOR AN "E"
Cauliflower Crust Pizza
By Lulubelle
Approved and from the MWLW archives
- 1 Cup cooked, riced cauliflower
- 1 Egg, beaten
- 1/2 tsp crushed garlic
- Olive Oil (optional)
- 1 Cup Mozzarella Cheese - shredded
- 1 tsp dried Oregano
- 1/2 tsp Garlic Salt
- Pizza Sauce, shredded cheese and your choice of toppings*
Shrimp Summer Rolls
By Lulubelle
A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures
- 1 pound medium shrimp (about 30), in shells
- 8 ounces rice vermicelli (rice-stick noodles)
- 1 small head Napa cabbage, halved, cored, and thinly sliced
- 5 medium carrots, cut into 1/8-inch-thick, 3-inch-long matchsticks
- 1 English cucumber or 4 Persian cucumbers, cut into 1/2-inch-thick, 5-inch-long wedges
- 6 scallions, dark-green tops only (reserve white and pale-green parts for ) Mango Salad
- 1 bunch Thai or Italian basil
- 1 package spring-roll skins (banh trang) ,
- for serving Peanut Dipping Sauce
- Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving
- COOK'S NOTE
- Summer-Roll How-To
- Summer rolls pique all five senses: sight, scent, taste, sound (crunch), and touch: Put out a platter of shrimp, vegetables, and herbs, and let guests make their own.
- 1 . Start Stacking
- Place 3 pieces of shrimp, cut side up, on prepped spring-roll skin. Place fresh herbs, vegetables, and vermicelli on top of shrimp.
- 2 . Get Rolling
- Using both hands, lift side of skin closest to you and fold it tightly over filling, leaving a crescent moon of skin on far side (think burrito).
- 3 . Tuck Tightly
- Fold in both ends of summer roll. Once there’s skin-to-skin contact, a tight seal will form.
- 4 . Wrap It Up
- Grab body firmly and tightly roll it away from you to seal summer roll. Dip, eat, enjoy. Repeat.