Recipe Exchange for Weight Loss Challenge

[rabernet]

Well, last night I realized I was hijacking the weight loss challenge thread with recipes and wondered if you guys would like to start a "sister" thread to the Weight Loss challenge thread and share your favorite light recipes? I can copy some of the ones I posted on the other thread here (or split them from there).

It can also be a place where you say "I'm dying for Mexican - do you have any good light recipes?" (which by the way, I have a 30+ page Word document full of them! )

What say you? Do you like the idea, or is it a lame idea?

[AzureN1ght]

Well, last night I realized I was hijacking the weight loss challenge thread with recipes and wondered if you guys would like to start a "sister" thread to the Weight Loss challenge thread and share your favorite light recipes? I can copy some of the ones I posted on the other thread here (or split them from there).

It can also be a place where you say "I'm dying for Mexican - do you have any good light recipes?" (which by the way, I have a 30+ Word document full of them! )

What say you? Do you like the idea, or is it a lame idea?

I think it's a great idea! Half the problem of losing weight and not feeling deprived is having a good variety of food to choose from that doesn't break the "caloric budget"

It's also really helpful to know how to change favorite "bad" foods into a more healthy version I dig the sister thread!

[rabernet]

Excellent! I'll add some more favorites this evening then. We're getting out of winter, but I have a lot of good crock pot recipes too!

[Stewart_Reptiles]

My recipe to lose all the weight was easy I only bought healthy choice, lean cuisine, and smart one dishes in the frozen aisle of my store, they are the proper portion size, they are balanced, low calories and low fat. In addition for desert I was buying fruits, yogurt and granola bars.

Enjoyable, no cooking, no weighting the food, no counting just worked great for me .

I lost more then I though I could ever lose and i have not put back on any weight since the end of the diet 6 months ago .

[SarahMB]

I definitely love the idea of the sister thread!

I am always looking for healthy recipes, dieting or not.

[rabernet]

Well then - let's get started! Please contribute some of your favorites!


* Exported from MasterCook *

Chimichangas - 5 Points

Recipe By :

Serving Size : 4

Categories : Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces ground beef -- low fat

1/2 cup chopped onion

1/2 teaspoon minced garlic

1 cup salsa -- chunky

1 teaspoon chili seasoning mix

8 fat free flour Tortillas -- Kroger brand fajita size

1/4 cup sour cream, light

Preheat oven to 475º F.

Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray.

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa (I used more salsa in the meat mixture), and Jo's chili seasoning. Lower heat and simmer for 5 minutes.

Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown.

For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.

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Per Serving (excluding unknown items): 285 Calories; 5g Fat (20.2% calories from fat); 7g Protein; 41g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 725mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 6 Fat; 0 Other Carbohydrates.

[rabernet]

* Exported from MasterCook *

Beef Taco Bake - 5 Points

Recipe By :

Serving Size : 6

Categories : Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef -- Low fat

1 can tomato soup

1 cup salsa

1/2 cup skim milk

6 fat free flour Tortillas -- cut in 1" pieces (I use Kroger brand 98% fat free fajita size)

1 cup reduced fat cheddar cheese

In skillet, over medium high heat, cook beef until browned, stirring to separate meat.

Pour off fat.

Add soup, salsa, milk and tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover.

Bake at 400º for 30 mins or until hot. Sprinkle with remaining cheese.



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Per Serving (excluding unknown items): 266 Calories; 8g Fat (34.2% calories from fat); 9g Protein; 24g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 649mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 8 Fat.



Nutr. Assoc. : 0 0 0 0 0 0

[rabernet]

* Exported from MasterCook *

Carne Asada con Chile Guajillo - 6 Points

Serving Size : 8

Categories : Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces chili peppers -- dried guajillos or New Mexico chilies stemmed, seeded and torn into flat pieces

5 cloves garlic -- unpeeled

1/2 teaspoon cumin seeds

1/2 tablespoon dried oregano -- preferably Mexican

3 cups beef stock

1 teaspoon sugar

1/2 teaspoon salt -- or to taste

1 tablespoon cider vinegar

2 pounds beef sirloin

To prepare sauce: On a heavy ungreased griddle or skillet set over medium heat, toast chilies, a few at a time, pressing them down with a spatula for a few seconds, then flipping and pressing again; be careful not to burn the chilies or the sauce will be bitter. Transfer the toasted chilies to a bowl, cover with boiling water, weight with a plate and let soak for 30 minutes.

Drain. Meanwhile, roast garlic cloves on the same griddle or skillet, turning them often, until soft and blackened in spots, about 15 minutes. Cool, peel and chop. Pulverize the cumin and oregano in a spice grinder or mortar and pestle, then place in a blender, along with the drained chilies, garlic, and 1 cup of the beef stock. Blend until smooth, then strain through a medium-mesh sieve.

Heat a wide, large nonstick saucepan over medium-high heat. When hot enough to make a drop of the puree sizzle, add puree all at once. Reduce heat to low, and simmer, stirring regularly, until the mixture reduces to a dark, thick puree, 10-15 minutes.

Add 1-1/2 cups stock, partially cover and simmer, stirring frequently to prevent scorching, about 45 minutes. Season with sugar and salt. Thin with a little extra stock, if necessary, to give the sauce the consistency of heavy cream. The sauce can be made ahead and stored, covered, in the refrigerator for up to 2 days.

To marinate and cook beef: Combine vinegar with 3 tablespoon of the sauce. Brush the mixture over beef. Place the meat in a shallow dish, cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Prepare a charcoal fire or preheat a gas grill. Brush the meat with oil and grill with the cover on, turning the meat regularly, to desired doneness--120º F for rare, 145º for medium. Remove to a rack set over a plate and let rest in a very low oven for 10 minutes before serving. Just before serving, reheat the sauce and slice the meat. Spoon the sauce onto warm dinner plates and top with the beef.

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Per Serving (excluding unknown items): 254 Calories; 16g Fat (60.0% calories from fat); 21g Protein; 3g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 988mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

[rabernet]

* Exported from MasterCook *

Ground Beef with Rice and Spinach - 8 Points

Recipe By :

Serving Size : 4

Categories : Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb. ground beef -- lean

1 onion -- chopped

1 clove garlic -- minced

4 cups canned crushed tomatoes

10 ounces spinach -- thawed

3/4 cup white rice

1 tsp. dill weed

1/4 tsp. pepper

In a large non-reactive skillet, saute beef, onion and garlic over medium high heat about 5 minutes, stirring frequently until beef is browned and crumbly.

Drain off excess fat and stir in remaining ingredients. Bring to a boil and reduce heat to low. Cover and simmer 30-35 minutes or until rice is tender.



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Per Serving (excluding unknown items): 413 Calories; 9g Fat (25.8% calories from fat); 9g Protein; 51g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 381mg Sodium. Exchanges: 2 Grain(Starch); 7 Lean Meat; 4 1/2 Vegetable; 12 Fat.

[rabernet]

* Exported from MasterCook *

Mexican Lasagna - 7 Points

Recipe By :

Serving Size : 6

Categories : Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef -- lean

1/2 cup chopped celery

1/2 cup chopped onion

2 cloves garlic -- minced

1/4 cup chopped green bell pepper

1 can tomatoes -- (14.5-ounce) crushed

1 can enchilada sauce -- (14-ounce) divided

Salt and pepper to taste

4 slices American reduced-fat cheese slices

1 cup cottage cheese, lowfat

1 egg white -- beaten

6 medium fat free flour Tortillas -- cut into thirds

Combine ground sirloin with next four ingredients in pan, cooking over medium heat. Drain any fat.

Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes.

Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with non-stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until soft.

Remove, continuing to add sauce and fry tortillas until all have been done.

Spoon one-third meat mixture into a 12-by-8-by-2-inch baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers, ending with meat.

Bake at 350º for 25 minutes. Let stand for 5

minutes before cutting.



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Per Serving (excluding unknown items): 324 Calories; 13g Fat (43.6% calories from fat); 12g Protein; 25g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 636mg Sodium. Exchanges: 6 Lean Meat; 1 Vegetable; 9 Fat; 0 Other Carbohydrates.