A few recipes that sound worth trying
Jul 1, 2007 3:25:24 GMT -8
Post by connie on Jul 1, 2007 3:25:24 GMT -8
Like carol I never had much help at the meetings w/ core.The new cashier does core & is bringing in t&t recipes & helpful hints.I don't go anymore but my Aunt shared this w/ me.
"BEING 75% ON PROGRAM IS BETTER THAN BEING 100% OFF PROGRAM"
"Remember that two steps forward and one step back is still...ONE STEP FORWARD!"
I know a lot of you are doing the FLEX program.
There are also a few doing the CORE program.
More and more of you seem to be interested in CORE so I thought I would email some CORE recipes this week...E N J O Y!!! Remember no Points are listed because 'you dont count Points on CORE
)~'
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This is a vegetarian dish but you could certainly add/use turkey or beef.
Crock Pot Enchilada Casserole
Combine all of these ingredients in a large bowl:
28 oz crushed tomato
14 oz chunky salsa
6 oz can tomato paste
2 cans black beans- drain and rinse
15 oz can corn- drain
4 ozcan diced green chiles
1 and 1/2 Tbs cumin
1/2 tsp garlic powder
I added some chili powder.
You also need 5-6 corn tortillas (you'll need to count points for these)
Spray crock pot with Pam. Layer 1 cup of the sauce in the crock pot, then put a layer of corn tortillas (cut to fit as needed). Keep alternating until you end up with the top layer as sauce. Cover and cook on low for 5 hours.
In the last 10 minutes or so, add some shredded FF cheddar on top.
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Crockpot: BBQ pulled pork (core)
1 boneless pork tenderloin or boneless pork loin
1 can zero-calorie dark cola
1 c ketchup 1 chopped onion
1 tsp garlic powder Salt and pepper to taste
Combine all ingredients but the pork. Place the pork in the crockpot and cover with remaining ingredients. Cook on low for 10-11 hours. Shred the pork and enjoy.
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Candy salad (core)
1 (8 oz) bag of coleslaw shreds
2 apples, peeled and cubed
3 c grapes (red or green, your choice)
1 (1 oz) box of SF/FF vanilla instant pudding mix, dry
1.5 c FF plain yogurt
Mix pudding and yogurt and set aside. In a large bowl, mix all other ingredients. Add pudding mixture and stir until well-coated. Chill and serve.
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Tamale Pie
CORE
Put in casserole dish at 350 degrees until cornmeal mixture is no longer runny......maybe 35-45 minutes
Ingredients:
3/4 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef, browned and drained
1 1/4 ounces chili seasoning mix
16 ounces canned diced tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese
Directions:
In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat,
chili seasoning mix, tomatoes, and corn until well blended. Pour into casserole dish and put in oven.
When firm sprinkle with cheese. Cook another 5 minutes until cheese is melted.
*NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes.
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Real Mexican Rice (makes a LOT, you may want to cut in half)
2 Tablespoons Oil
2 cups brown rice
1 can tomato sauce OR 1 (6 oz.) can tomato paste (15 oz.)
4 cups water
1/2 chopped onion
1 crushed garlic clove
1 teaspoon salt
Heat oil in bottom of a pot and add brown rice. Stir constantly over high heat until the rice turns opaque and white. Keep stirring until the rice looks golden brown. Add tomato sauce (or 1.5 cups fresh garden tomatoes pureed in the blender), water, onion, garlic clove (or garlic powder if you're in a hurry) and salt. Cover and turn to very low heat for one hour. Resist the temptation to keep lifting the lid and stirring it!! Just leave it alone and it will turn out perfect!
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POLENTA PIZZA CRUST
4 C. water
1 3/4 t. salt
2 T. extra virgin olive oil
1 C. whole-grain cornmeal
1. Combine water, salt, and oil in a 4-quart saucepan and bring to a full boil.
2. Pour cornmeal into boiling water, stirring constantly with a wire whisk.
3. Turn heat down to medium-high and cook, stirring frequently for about 5 or 6 minutes. Mixture will thicken to the consistency of cooked oatmeal.
Note: Spread this on a large square cookie sheet and baked it or if you have a pizza pan that will work too.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CORE BBQ SAUCE
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp chili powder
2 TBSP white vinegar
2 TBSP Splenda Brown Sugar (not core but 0 pts for recipe)
2 TBSP Worcestershire sauce
3/4 cup ketchup
1/4 cup water
Combine all ingredients in a small sauce pan. Wait till sauce simmers and then simmer for 2 minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Inside-out egg roll casserole (Core)
1 bag cole slaw mix (cabbage, carrots, etc.)
1 TBS canola oil
Soy sauce, to taste
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp Chinese five-spice powder OR allspice
Salt and pepper to taste
Add-ins: 1.5 lb of your choice of cooked tofu, meat, poultry, or seafood; and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, snow peas, etc.
Saute slaw mix in canola oil until it cooks down. Add soy sauce and spices; saute a bit longer, then add your choice of add-ins.
Serves 4-6
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CHILI MAC POT
16 ounces extra lean ground turkey or beef
1 cup chopped onion
15 oz tomatoes and green chilis
1 (10 3/4 ounce) can Healthy Request
Tomato Soup
3 c. water
2 teaspoons chili seasoning
15 oz canned black beans, rinsed and drained
1 cup elbow macaroni, whole wheat
In a large skillet sprayed with olive oil flavored cooking spray, brown meat. Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, water, and chili seasoning. Stir in beans and uncooked macaroni. Add browned meat. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 ½ cups)
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pumpkin pudding
1 SF/FF instant vanilla pudding
1 SF/FF instant butterscotch pudding
2 cups milk
1 can (15 oz) pumpkin
Wisk with the milk first and then add the pumpkin
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
ZESTY POTATO SALAD
Servings: 8 servings | Prep Time: 10 min. | Cook Time: 15 min. | Chill Time: 1 hour
1 1/2 lbs. small red skin potatoes, quartered
1/2 cup Italian salad dressing FF
1/4 cup French's® Spicy Brown Mustard or French's® Horseradish Mustard
1 cup sliced celery
1/4 cup minced parsley
2 tbsp. minced green onion
1. COOK potatoes in boiling water for 15 min. until tender. Rinse with cold water; drain.
2. MIX salad dressing and mustard in large bowl. Add potatoes, celery, parsley and green onion.
3. Chill, covered, 1 hour
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Lime and Cilantro Slaw
1/3 cup fat-free mayonnaise
2 Tbs fresh lime juice
2 Tbs SPLENDA No Calorie Sweetener
1/2 tsp dry mustard
1/2 tsp kosher salt (up to 1 teas)
1/4 cup cilantro
6 cup packaged coleslaw mix (shredded cabbage an
Stir together the first five ingredients until well blended. Combine slaw mix, cilantro, and mayonnaise mixture. Refrigerate slaw at least an hour to develop flavor
"BEING 75% ON PROGRAM IS BETTER THAN BEING 100% OFF PROGRAM"
"Remember that two steps forward and one step back is still...ONE STEP FORWARD!"
I know a lot of you are doing the FLEX program.
There are also a few doing the CORE program.
More and more of you seem to be interested in CORE so I thought I would email some CORE recipes this week...E N J O Y!!! Remember no Points are listed because 'you dont count Points on CORE
)~'~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is a vegetarian dish but you could certainly add/use turkey or beef.
Crock Pot Enchilada Casserole
Combine all of these ingredients in a large bowl:
28 oz crushed tomato
14 oz chunky salsa
6 oz can tomato paste
2 cans black beans- drain and rinse
15 oz can corn- drain
4 ozcan diced green chiles
1 and 1/2 Tbs cumin
1/2 tsp garlic powder
I added some chili powder.
You also need 5-6 corn tortillas (you'll need to count points for these)
Spray crock pot with Pam. Layer 1 cup of the sauce in the crock pot, then put a layer of corn tortillas (cut to fit as needed). Keep alternating until you end up with the top layer as sauce. Cover and cook on low for 5 hours.
In the last 10 minutes or so, add some shredded FF cheddar on top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crockpot: BBQ pulled pork (core)
1 boneless pork tenderloin or boneless pork loin
1 can zero-calorie dark cola
1 c ketchup 1 chopped onion
1 tsp garlic powder Salt and pepper to taste
Combine all ingredients but the pork. Place the pork in the crockpot and cover with remaining ingredients. Cook on low for 10-11 hours. Shred the pork and enjoy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Candy salad (core)
1 (8 oz) bag of coleslaw shreds
2 apples, peeled and cubed
3 c grapes (red or green, your choice)
1 (1 oz) box of SF/FF vanilla instant pudding mix, dry
1.5 c FF plain yogurt
Mix pudding and yogurt and set aside. In a large bowl, mix all other ingredients. Add pudding mixture and stir until well-coated. Chill and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tamale Pie
CORE
Put in casserole dish at 350 degrees until cornmeal mixture is no longer runny......maybe 35-45 minutes
Ingredients:
3/4 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef, browned and drained
1 1/4 ounces chili seasoning mix
16 ounces canned diced tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese
Directions:
In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat,
chili seasoning mix, tomatoes, and corn until well blended. Pour into casserole dish and put in oven.
When firm sprinkle with cheese. Cook another 5 minutes until cheese is melted.
*NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Real Mexican Rice (makes a LOT, you may want to cut in half)
2 Tablespoons Oil
2 cups brown rice
1 can tomato sauce OR 1 (6 oz.) can tomato paste (15 oz.)
4 cups water
1/2 chopped onion
1 crushed garlic clove
1 teaspoon salt
Heat oil in bottom of a pot and add brown rice. Stir constantly over high heat until the rice turns opaque and white. Keep stirring until the rice looks golden brown. Add tomato sauce (or 1.5 cups fresh garden tomatoes pureed in the blender), water, onion, garlic clove (or garlic powder if you're in a hurry) and salt. Cover and turn to very low heat for one hour. Resist the temptation to keep lifting the lid and stirring it!! Just leave it alone and it will turn out perfect!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
POLENTA PIZZA CRUST
4 C. water
1 3/4 t. salt
2 T. extra virgin olive oil
1 C. whole-grain cornmeal
1. Combine water, salt, and oil in a 4-quart saucepan and bring to a full boil.
2. Pour cornmeal into boiling water, stirring constantly with a wire whisk.
3. Turn heat down to medium-high and cook, stirring frequently for about 5 or 6 minutes. Mixture will thicken to the consistency of cooked oatmeal.
Note: Spread this on a large square cookie sheet and baked it or if you have a pizza pan that will work too.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CORE BBQ SAUCE
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp chili powder
2 TBSP white vinegar
2 TBSP Splenda Brown Sugar (not core but 0 pts for recipe)
2 TBSP Worcestershire sauce
3/4 cup ketchup
1/4 cup water
Combine all ingredients in a small sauce pan. Wait till sauce simmers and then simmer for 2 minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Inside-out egg roll casserole (Core)
1 bag cole slaw mix (cabbage, carrots, etc.)
1 TBS canola oil
Soy sauce, to taste
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp Chinese five-spice powder OR allspice
Salt and pepper to taste
Add-ins: 1.5 lb of your choice of cooked tofu, meat, poultry, or seafood; and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, snow peas, etc.
Saute slaw mix in canola oil until it cooks down. Add soy sauce and spices; saute a bit longer, then add your choice of add-ins.
Serves 4-6
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHILI MAC POT
16 ounces extra lean ground turkey or beef
1 cup chopped onion
15 oz tomatoes and green chilis
1 (10 3/4 ounce) can Healthy Request
Tomato Soup
3 c. water
2 teaspoons chili seasoning
15 oz canned black beans, rinsed and drained
1 cup elbow macaroni, whole wheat
In a large skillet sprayed with olive oil flavored cooking spray, brown meat. Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, water, and chili seasoning. Stir in beans and uncooked macaroni. Add browned meat. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 ½ cups)
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pumpkin pudding
1 SF/FF instant vanilla pudding
1 SF/FF instant butterscotch pudding
2 cups milk
1 can (15 oz) pumpkin
Wisk with the milk first and then add the pumpkin
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
ZESTY POTATO SALAD
Servings: 8 servings | Prep Time: 10 min. | Cook Time: 15 min. | Chill Time: 1 hour
1 1/2 lbs. small red skin potatoes, quartered
1/2 cup Italian salad dressing FF
1/4 cup French's® Spicy Brown Mustard or French's® Horseradish Mustard
1 cup sliced celery
1/4 cup minced parsley
2 tbsp. minced green onion
1. COOK potatoes in boiling water for 15 min. until tender. Rinse with cold water; drain.
2. MIX salad dressing and mustard in large bowl. Add potatoes, celery, parsley and green onion.
3. Chill, covered, 1 hour
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lime and Cilantro Slaw
1/3 cup fat-free mayonnaise
2 Tbs fresh lime juice
2 Tbs SPLENDA No Calorie Sweetener
1/2 tsp dry mustard
1/2 tsp kosher salt (up to 1 teas)
1/4 cup cilantro
6 cup packaged coleslaw mix (shredded cabbage an
Stir together the first five ingredients until well blended. Combine slaw mix, cilantro, and mayonnaise mixture. Refrigerate slaw at least an hour to develop flavor