Lazy Days Recipies - I love stuff I can throw together and put in the oven while Im doing other chores etc. Multitasking!

Garden Casserole
1 # lean hamburger or ground turkey
1 onion diced
3 yellow squash
3 zuchinni squash
1 small can sliced mushrooms
2 bell peppers diced
4 medium potatoes cubed
2 to 3 sliced tomatoes
Low fat cheddar cheese

Brown the meat and onions. Drain. In a 9 x 13 pan sprayed with Pam, layer sliced potatoes, meat & onions, yellow squash, zuchinni squash, mushrooms, and sliced tomatoes. Cover with foil and bake in a 375 oven for apx 1 hour or until potatoes are tender. Remove foil and sprinkle cheddar cheese on top. Replace in oven until cheese is melted.

This is quick and easy and can be adapted to add any vegetables on hand. I love cooking this when the garden is producing and I have lots of fresh vegies that need to be used before going to waste.

Another lazy recipe:

1 round steak (4 portions)
4 medium potatoes
2 cans Healthy Request Cream of Mushroom Soup

Spray a 9 x 13 pan with Pam. Spread first can of soup on bottom of pan. Place steak on top of the soup. The steak does not even have to be browned first. Add the 2nd can of soup spread over the top of the steak. Cut potatoes in large cubes and spread over the top. Salt and pepper to taste. Place foil over top and bake at 375 for 1 1/2 hr, until potatoes are tender and meat is done. This will make even round steak come out super tender.

One more:

In a large pan lined with foil place:

Lean hamburger patties
On top of each patty add a little low sugar ketchup, a splach of worcesteshire sauce and a splach of liquid smoke. Then top each patty with a slice of onion and some strips of bell pepper. Cube potatoes and place around patties. Seasn all with salt and pepper. Cover with foil and bake at 375 for 1 1/2 hours.

Chicken curry salad

So I baked 2 chicken breast just plain nothing added then shredded it into a bowl.

Add 1 1/2 C. of cooked quinoa

1/2 C. of raw sprouted pine nuts

1/3 C. olive oil

1/4 C. curry powder (add more or less to taste)

3 or 4 shakes of Tumeric (add more or less to taste)

1 tbls. Tamari (add more or less to taste)

3 shakes of red pepper flakes (add more or less to taste)

6-7 grinds of the salt shaker with celtic sea salt (add more or less to taste)

1 c. chopped up brocolli

Mix well and let the flavor settle in the fridge for 1 hour


Super healthy and tastes AMAZING!

Thought Id pass on a recipie for those interested. I will also post it to the recipie thread so it will be easier to find.

2 servings

2 Boneless Skinless Chicken Breasts - pounded down thin
Olive Oil Pam
1/2 onion, sliced thin
1 jar roasted red peppers
1 small can chopped green chilies
LF or FF cheddar cheese or monterrey/cheddar blend

Saute sliced onions in pan sprayed with Olive Oil Pam. Drain red peppers and add to onions just till heated. Set onions and peppers aside.
Brown chicken breasts on both sides in pan sprayed with Olive Oil Pam.
Lower heat and on top of each chicken breast place about 1 to 2 TB shredded cheese, divide chopped green chiles and place evenly on top of cheese. Add sliced onions and red peppers to top. Continue heating until cheese is melted and the chicken is done, about 5 minutes.

I had a dish similar to this in a restaurant and wanted to make it at home. Hope you like it! I love it!
Cindie

Zesty Italian Dressing - I bought several salad dressing carafes and make two carafes at a time because this stores well.

1/2 cup Red Wine Vinegar
1 1/6 cup Extra Virgin Olive Oil
1 Tbs water
3/4 tsp garlic salt
3/4 tsp onion powder
3/4 tsp sugar (I substitute stevia or agave)
1 1/2 tsp dried oregano
1/4 tsp black pepper
1/8 tsp dried thyme
1/4 tsp dried basil
3/4 tsp dried parsley
1/8 tsp celery salt
1/2 Tbs sea salt

In a bowl, whisk together all ingredients until well blended. Store in refirgerator up to 90 days.

I also love oriental salads at restaurants but I know the dressing is full of sugar so I found this to make my own version.

China Coast Dressing

1/2 cup LF mayo
5 Tbs Rice Vinegar
2 Tbs Sugar (I substitute stevia or agave)
2 Tbs Sesame Oil
1 Tbs Soy Sauce
1/4 tsp garlic powder

Combine all ingredients in bowl until well blended. (when I substitute agave I usually use equal amounts as called for with sugar, when subbing stevia I have to cut that down according to how strong I know the particular brand I have on hand is, as those seem to really vary in strength of taste. I have used Stevia and Agave ever since I was diagnosed with diabetes and these were recommended to me by a dr. I had not even heard of them, but I love them now. Agave is great to substitute in recipes that are cooked as it gives no after taste.)

A favorite recipe to share is: Pineapple Chicken & Rice
2 Chicken Breasts, cut into strips
Pineaplle Tidbits - keep juice
1 Yellow Bell Pepper cut into strips
1 Red Bell Pepper cut into strips
1 Purple Onion cut into strips
Brown Rice

Marinate chicken in part of pineapple juice 20 minutes
In a skillet sprayed with Olive Oil Pam, saute chicken breasts till brown
Add peppers and onion and remaining juice & saute till peppers and onions are tender and chicken is cooked through. Serve over brown rice

Grilled Chicken with spinach gnocchi in a Pumpkin Sauce

I created this today and it hit the spot on this super-duper beautiful fall day!

1 pkg. spinach gnocchi (organic, flour free, 16 oz.)
1 lb. grilled chicken, chopped
1 can pumpkin puree, 29 oz.
8 cups fresh spinach
roasted cinnamon, oregano to taste (I used about 2 T. cinn and 1 T. oreg)
1/2 c. SF maple syrup

Cook chicken, chop, set aside. Boil gnocchi, drain, add remaining ingredients, except spinach.
Once, stir together well, add a little water if you like it a bit thinner. Stir in spinach and chicken. Voila!

Makes 8 servings, have a salad on the side with some balsamic vinegar - this was fantastic. I added more cinnamon to my serving, since I like it so much

Quote:

Originally Posted by cindie A favorite recipe to share is: Pineapple Chicken & Rice 2 Chicken Breasts, cut into strips Pineaplle Tidbits - keep juice 1 Yellow Bell Pepper cut into strips 1 Red Bell Pepper cut into strips 1 Purple Onion cut into strips Brown Rice Marinate chicken in part of pineapple juice 20 minutes In a skillet sprayed with Olive Oil Pam, saute chicken breasts till brown Add peppers and onion and remaining juice & saute till peppers and onions are tender and chicken is cooked through. Serve over brown rice

This sounds heavenly. Thanks for the information. I am going to make it tonight!
~Marcy

I am definitely allergic to Peanuts and have been allergic to others all my life, so I basically avoid them all! With that said, I can eat walnuts and I think almonds. I will try the almond butter to see how I do.

Hi Paul

My hubby is allergic to all nuts so we use soybutter. The WoW brand soybeutter is the best.

Healthy pumpkin pie!!!
Crust
1/2 cup walnuts
1/2 cup almonds
4-5 dates
dash of salt

Grind all ingredients in a food processor until crumbly and sticky.
Press in the bottom and sides of a pie pan.

Filling
2 cups pumpkin puree
1 cup greek yogurt
1/4 to 1/2 cup honey
1 T lemon juice
1 T cinnamon
1/4 tsp sea salt

Mix ingredients together in a food processor and pour into crust.
Bake at 350 for 50 to 55 minutes until no longer jiggly. Cool and
enjoy.

That's it! Super EASY, ultra healthy, and incredibly delicious! Yumm

Wow that sound FABULOUS!!!!!!!!!!!!!!!!!

WOW i JUST STUMBLED ACROSS THIS AND i LOVE IT!!!!!!!!!
CAN i JOIN????
i HAVE BEEN HAVING A HARD TIME WITH MY DIET AS AM BORD WITH THE SAME OLD THINGS,bUT THIS MAKES ME EXCITED!!!
cAN i JOIN THE CREW?
SHELLY

Here is a recipe from Michee!!!


Parmesan Chicken Strips
Want a delicious diabetic recipe? Here's one you'll love plus an invitation to get our Free Diabetic Recipe Book!
Parmesan Chicken Strips

Prep time: 20 min

Cook time: 18-20 min
Ingredients:
8 ounces boneless skinless chicken breasts
1/4 cup (1 ounce) grated fat-free Parmesan cheese
1/4 teaspoon chili powder or Hungarian paprika, or to taste
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
1 egg beaten
Directions:
Preheat oven to 350°F.
Cut the chicken into 1-inch strips.
Mix the cheese, chili powder, oregano, basil,
garlice powder, salt and pepper in a shallow dish.
Dip the chicken in the egg and coat with the cheese mixture.

Arrange the coated chicken strips on a baking sheet sprayed with nonstick cooking spray
Bake for 18-20 minutes, or until the chicken is cooked through and is light brown, turning once.

Serve with fat free ranch salad dressing.

Nutrition Facts:
________________________________________
Calories
Carbohydrates
Cholesterol
Fiber
Food Exchanges: 1 Very Lean Protein
Servings
38
1g
34mg
<1g
0 carb
10

The Parmesan Chicken Strips look fantastic! Does anyone know where I can purchase fat free parmesan cheese?

Also, I've noticed that some of the recipes on Transformation.com are from the "Eating for Life Cookbook". I haven't gotten to nutrition in the transformation book and was wondering if these recipes are acceptable when just starting out.

Thanks All-have a blessed day!

The Parmesan Chicken Strips look fantastic! Does anyone know where I can purchase fat free parmesan cheese?

Also, I've noticed that some of the recipes on Transformation.com are from the "Eating for Life Cookbook". I haven't gotten to nutrition in the transformation book and was wondering if these recipes are acceptable when just starting out.

Thanks All-have a blessed day

I haven't had a chance to view all of the recipes yet, but here's what I'm cooking right now.

[b]Stuffed Cabbage[b]

Brown a pound of ground turkey
While that's cooking, boil a head of cabbage and start cooking your rice. (I use boil a bag brown rice). 2 bags.
Mix the turkey & rice with 2 little cans of tomatoe paste. Season it any way you like. I use lowery's and some garlic pepper.
Make sure not to cook the cabbage too long. You want it to soften, not mushy.
Separate the cabbage leaves.
Put some of your mix in the leaf and roll it up. Use a tooth pick to hold it together.
Either in a crockpot or a big pot, cover the bottom with tomato sauce. Stack your cabbage rolls covering each layer with tomato sauce.
Cover the top with sauce and cover. Cook on low heat for a couple hours.

I'll be eating mine in about an hour.

Doyle

That sounds DELISH Doyle! Thanks for sharing!

Quote:

Originally Posted by marathonKim Also, I've noticed that some of the recipes on Transformation.com are from the "Eating for Life Cookbook". I haven't gotten to nutrition in the transformation book and was wondering if these recipes are acceptable when just starting out.

Eating For Life recipes are amazing and on program! Chip and I have been using the recipes since we found T.com. It's my cooking bible now. I highly reccommend it!

-Autumn

Blueberry or strawberry or pineapple or whatever fruit you want to use...

2 eggs
1/3 cup powdered milk
6 oz blueberries
1/2 cup dry oatbran
1/4 teaspoon cinnamon

Preheat oven to 350 degrees. In a small bowl, beat eggs well, Add the remaining ingrediats to the eggs and stir until blended. Pour mixture into muffin tins sprayed with alcohol-free cooking spray. Fill each tin 3/4 full. Bake muffins for 20 min or until firm to the touch. Allow muffins to cool for 5 minutes.

I sometimes use 4 oz egg whites instead of 2 eggs.
I sometimes mix the grains and use 1/4 cup steel cut oats and 1/4 cup millet or 1/4 cup quinoa flakes or 1/4 cup quinoa...........you dont have to only us Oatbran...just make it total 1/2 cup dry grain........

ENJOY sugar,wheat and flour free muffins

Jo Anna