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 whole lot of ROTD
Author: Ken 
Date:   03-30-04 11:48

to make up for missing a day there....


STRAWBERRIES WITH LIME DIPPING SAUCE

8 Ounces Nonfat Sour cream
2 Tablespoons Powdered sugar
2 Teaspoons Lime Peel, shredded
1 Tablespoon Lime Juice
3 Cups Strawberries


Mix together the first 4 ingredients. Refrigerate. Wash strawberries and drain on several paper towels until dry. Serve with the sauce.


SERVINGS 8; CALORIES 41.9
SERVING SIZE= 1/4 Cup Sauce; 1/2 Cup Strawberries
-----------------------------------------------------------------------------------------------
BANANA APPLE CRUMBLE

1 Each Granny Smith Apple,
peeled, & sliced
1/2 Each Banana, sliced 1/4 Teaspoon Cinnamon
2 Teaspoons Granola, low fat


In a microwave dish combine apple, banana, and cinnamon. Add 1 tablespoon water. Cover with plastic, vented on 1 side. Microwave on high until tender. 1 1/2 to 2 minutes. Remove plastic and sprinkle with granola.


SERVINGS 1; CALORIES 116;
SERVING SIZE= Entire Recipe
--------------------------------------------------------------------------------------------
ORANGE CHOCOLATE MOUSSE


2 Egg Whites
7 Tablespoons plus 2
Teaspoons Sugar
1/4 Cup Unsweetened Cocoa Powder
1/4 Cup Frozen Orange Concentrate
2 Teaspoons Orange Peel, grated
1 Cup Evaporated Skimmed Milk
3 Tablespoons Whipped Cream Cheese
2 Ounces Sweet Baking
Chocolate, finely chopped
2 Teaspoons Unflavored Gelatin
1 Teaspoon Vanilla Extract
1 Ounce Hazelnuts, chopped


In medium bowl, whisk together egg whites and sugar until smooth. Add cocoa, orange juice and 1 teaspoon of the orange peel. Beat until smooth. In small saucepan, warm 3/4 cup evaporated milk, whisking constantly, drizzle a thin stream of milk into the egg mixture. When all the milk has been added, pour the egg milk mixture back into the saucepan and cook on medium heat until thicken about 5 to 8 minutes. Mix the cream cheese and chocolate in a bowl. Place the remaining 1/4 cup milk in a small saucepan. Add the gelatin and stir until softened. Warm until the gelatin dissolves. Pour into the chocolate mixture, add vanilla and stir until combined. Transfer to serving bowls and chill for 2 hours. Toast hazelnuts until lightly browned. Sprinkle over the mousse.


SERVINGS 8; CALORIES 185
SERVING SIZE= 1/2 Cup
------------------------------------------------------------------------------
FRUIT AND CREAM FREEZES


1/4 Cup Walnuts
2 Ripe Bananas
2 Cups Fat Free Sour Cream
1 8 OZ Can Unsweetened Crushed Pineapple
1/3 Cup Mini Marshmallows
1/4 Cup Sugar
1 Teaspoon Vanilla Extract
6 Maraschino Cherries


Line 12 muffin tins with foil liners. Place walnuts in blender and pulse until chopped. Add bananas and pulse until blended. Add the next 5 ingredients and pulse until blended. Spoon 1/4 Cup into each lined cup. Freeze until firm about 2 hours.


SERVINGS 12; CALORIES 94
SERVING SIZE= 1/4 Cup
----------------------------------------------------------------------------
MERINGUE CANDY CANES


3 Egg Whites
1/2 Teaspoon Cream of Tartar
3/4 Cup Sugar
1/4 Teaspoon Peppermint Extract
Red Paste Food Coloring


In a bowl beat the egg whites until foamy. Add the cream of tartar, beat on medium speed until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and sugar is dissolved. About 6 minutes. Beat in the extract. Cut a small hole in a pastry bag; insert star tip #21. On the inside of the bag, brush evenly spaced 1/4 inch strips of red food coloring from the tip to 3/4 of the way to the top of the bag. Carefully fill it with the meringue. Pipe 3" candy canes onto a parchment lined baking sheet. Bake at 225° for 25 minutes. Rotate the sheets to a different rack. Bake 25 minutes longer or until firm. Turn oven off and leave the cookies in there with the door ajar for 1 hour. Makes 4 dozen.


SERVINGS 1; CALORIES 13;
SERVING SIZE= 2 Cookies
---------------------------------------------------------------------------------
PICADILLO


2 Pounds Ground Round
1 Tablespoon Olive Oil
1 1/2 Cups Onion, sliced
1 Clove Garlic
1 1/2 Cups Yellow Pepper, sliced
1 1/2 Cups Green Pepper, sliced
1 Cup Carrot, chopped
1/2 Cup White Wine
1/4 Cup Green Olives, sliced
2 Tablespoons Balsamic Vinegar
1/8 Teaspoon Pepper
2 Bay Leaves
1 14.5 OZ Can Stewed Tomatoes
1 8 OZ Can Tomato Sauce


Cook beef until cooked through and drain. Add oil to pan and add the next 5 ingredients.Sauté for 3 minutes. Add beef back to pan and the remaining ingredients. Reduce heat and simmer for 15 minutes. Discard bay leaves and serve.


SERVINGS 8; CALORIES 280
SERVING SIZE= 1 Cup, 3 Oz Meat

-------------------------------------------------------
I was born an American; I will live an American; I shall die an American.
Daniel Webster (1782 - 1852)

working to do a little bit of good in this world.

Started May 1, 2003

367/314/250

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