Recipes

[Guest guest]

> Hello all, I am thinking about adding a Recipe section on

Top5plus5. I would love for everyone to put together their fav fat

free or low fat recipes and I will categorize them and place them on

the site. I hope I can get some interest in doing this.

Hi Mark,

We do have such a file on the YAHOO web site under the " Files "

section called " lo_fat_recipes.doc " that we had created a couple

years ago. You may want to start with that.

Cheers,

--Tull

Assistant Moderator

Pancreatitis Association, International

[Guest guest]

> Hello all, I am thinking about adding a Recipe section on

Top5plus5. I would love for everyone to put together their fav fat

free or low fat recipes and I will categorize them and place them on

the site. I hope I can get some interest in doing this.

Hi Mark,

We do have such a file on the YAHOO web site under the " Files "

section called " lo_fat_recipes.doc " that we had created a couple

years ago. You may want to start with that.

Cheers,

--Tull

Assistant Moderator

Pancreatitis Association, International

[Guest guest]

> Hello all, I am thinking about adding a Recipe section on

Top5plus5. I would love for everyone to put together their fav fat

free or low fat recipes and I will categorize them and place them on

the site. I hope I can get some interest in doing this.

Hi Mark,

We do have such a file on the YAHOO web site under the " Files "

section called " lo_fat_recipes.doc " that we had created a couple

years ago. You may want to start with that.

Cheers,

--Tull

Assistant Moderator

Pancreatitis Association, International

[Guest guest]

I was just thinking of this Mark! I am interested in putting together an

online cookbook...Any interest in this?

Marti

[Guest guest]

I was just thinking of this Mark! I am interested in putting together an

online cookbook...Any interest in this?

Marti

[Guest guest]

I was just thinking of this Mark! I am interested in putting together an

online cookbook...Any interest in this?

Marti

[Guest guest]

Sounds good to me

Mark E. Armstrong

www.top5plus5.com

Oregon State Chapter Rep

Pancreatitis Association, International

Re: recipes

> I was just thinking of this Mark! I am interested in putting together an

> online cookbook...Any interest in this?

>

> Marti

>

>

>

[Guest guest]

Sounds good to me

Mark E. Armstrong

www.top5plus5.com

Oregon State Chapter Rep

Pancreatitis Association, International

Re: recipes

> I was just thinking of this Mark! I am interested in putting together an

> online cookbook...Any interest in this?

>

> Marti

>

>

>

[Guest guest]

Sounds good to me

Mark E. Armstrong

www.top5plus5.com

Oregon State Chapter Rep

Pancreatitis Association, International

Re: recipes

> I was just thinking of this Mark! I am interested in putting together an

> online cookbook...Any interest in this?

>

> Marti

>

>

>

[Guest guest]

Thanks ,I'll try that the next time I make pies.

Amy

> > > I was just thinking of this Mark! I am interested in putting

> > together an

> > > online cookbook...Any interest in this?

> > >

> > > Marti

> > >

> > >

> > >

[Guest guest]

Rose,

I made two pies this morning, and just followed the recipe on the

Libby's can. I just used fake eggs and fat free condensed milk. Pet

has a pie crust that is only 4 gms of fat per an eighth othe pie.

Maikng total gms 4.5 per 1/8.

They tuned out really good. My duaghter and I already cut into one.

We also used fat free cool whip.

Having been threatened with a feeding tube, has made me look for and

cook any ffods that will out weight on me.

I have gained three pounds in a week.

Cheryl

> check this site, some of the recipes are very low fat

> and low/no sugar recipes...

> http://www.edsmith.com/recipes.nsf/ ... the light

> harvest punkin pie has 5.4 grams of fat per 1/8 of the

> pie...hmmmmmm you think i should bake this weekend...i

> just wish the site had the nutritional info like my

> little booklet does

>

> __________________________________________________

>

[Guest guest]

Thanks, Holly! These look yummy!

|--------+----------------------->

| | Holly Banff |

| | <hbanff@comca|

| | st.net> |

| | |

| | 07/20/2002 |

| | 09:01 AM |

| | Please |

| | respond to |

| | wwliterside |

| | |

|--------+----------------------->

>-----------------------------------------------------------|

| |

| To: WW LiterSide <wwliterside >, |

| losingtogether2@... |

| cc: (bcc: -C /BRE/AGFA/US/BAYER) |

| Subject: Recipes |

>-----------------------------------------------------------|

Here's a few recipes I tried this past week and liked!

Holly

190.1/124.3/125

Honey Garlic Pork Chops

4 servings - 5 pts per serving

Serving Size = 1 chop with 2 Tablespoons sauce

1/4 cup honey

1/4 cup lemon juice

1 clove minced garlic

2 Tablespoons soy sauce

4 - 6 oz lean pork loin chops

mix together first 4 ingredients to make sauce. Over medium-high heat, brown

pork chops in skillet until cooked through. Remove from skillet and keep warm.

Add sauce and cook until bubbly and thicker. Pour sauce over chops.

I weighed the Pork Chops after I cooked them so I would know exactly what the

points were. The sauce is 1 point per serving.

CHICKEN AND BROCCOLI ALFREDO

6 ounces uncooked fettuccine

1 c. broccoli flowerets (I used fresh and it was AWESOME!!)

1 tsp. margarine (I used Brummel & Brown)

6 ounces boneless chicken breast halves cut into cubes

1 can (10 3/4 ounce) 98 % fat free cream of mushroom soup (I used Healthy

Request)

1/2 c. skim milk

1/3 grated Fat Free Parmesan cheese (I couldn't find FF so I used Kraft Red Fat)

Prepare fettuccine according to package directions. Add broccoli the last 4

minutes of cooking. Drain well. In skillet over medium high heat melt margarine,

add chicken and cook until browned, stirring often. Stir in soup, milk, cheese

and fettuccine mixture and cook thoroughly. Stir occasionally.

Serves 7 (1 cup servings)

WWPoints 3.5 (Original recipe)

Using my ingredients it came out to 3 points per serving

Blueberry Bread Pudding

Serves 6 - 5 pts each (I cut it into 8 servings and it came out to 2 points

using my ingredients)

6 slices 1 pt bread (I used Pepperidge Farm Light 7 grain)

1 cup blueberries

2 T light margarine (I used Brummel & Brown)

2 cups skim or 1% milk (I used Skim)

2 eggs, 2 egg whites (I used 3/4 cup Egg beaters)

3/4 cup sugar (I used Splenda)

1 teaspoon vanilla

1 teaspoon cinnamon

tear bread into small pieces, into a greased 8 " square pan. melt margarine and

drizzle over bread cubes. sprinkle blueberries on top.

In mixing bowl combine milk, eggs, sugar, vanilla, and cinnamon. Mix together

and pour over the bread mixture.

Bake in a 350 degree oven for 55 minutes, the top should spring back lightly

when touched. Cut into 6 pieces and enjoy with a little cool whip! I cut it

into 8 pieces and used 2 TBS Cool Whip Free - AWESOME!!!! Especially right out

of the oven!!!

Note: Don't forget to keep any leftovers in the fridge!

Holly Banff

Tupperware Manager, Tupper Class

" Visit my web site at http://my.tupperware.com/hollybanff

for a look at all the new products that Tupperware has to offer! "

Ask me how you can get a 35% discount on all your Tupperware!

[Guest guest]

Thanks, Holly! These look yummy!

|--------+----------------------->

| | Holly Banff |

| | <hbanff@comca|

| | st.net> |

| | |

| | 07/20/2002 |

| | 09:01 AM |

| | Please |

| | respond to |

| | wwliterside |

| | |

|--------+----------------------->

>-----------------------------------------------------------|

| |

| To: WW LiterSide <wwliterside >, |

| losingtogether2@... |

| cc: (bcc: -C /BRE/AGFA/US/BAYER) |

| Subject: Recipes |

>-----------------------------------------------------------|

Here's a few recipes I tried this past week and liked!

Holly

190.1/124.3/125

Honey Garlic Pork Chops

4 servings - 5 pts per serving

Serving Size = 1 chop with 2 Tablespoons sauce

1/4 cup honey

1/4 cup lemon juice

1 clove minced garlic

2 Tablespoons soy sauce

4 - 6 oz lean pork loin chops

mix together first 4 ingredients to make sauce. Over medium-high heat, brown

pork chops in skillet until cooked through. Remove from skillet and keep warm.

Add sauce and cook until bubbly and thicker. Pour sauce over chops.

I weighed the Pork Chops after I cooked them so I would know exactly what the

points were. The sauce is 1 point per serving.

CHICKEN AND BROCCOLI ALFREDO

6 ounces uncooked fettuccine

1 c. broccoli flowerets (I used fresh and it was AWESOME!!)

1 tsp. margarine (I used Brummel & Brown)

6 ounces boneless chicken breast halves cut into cubes

1 can (10 3/4 ounce) 98 % fat free cream of mushroom soup (I used Healthy

Request)

1/2 c. skim milk

1/3 grated Fat Free Parmesan cheese (I couldn't find FF so I used Kraft Red Fat)

Prepare fettuccine according to package directions. Add broccoli the last 4

minutes of cooking. Drain well. In skillet over medium high heat melt margarine,

add chicken and cook until browned, stirring often. Stir in soup, milk, cheese

and fettuccine mixture and cook thoroughly. Stir occasionally.

Serves 7 (1 cup servings)

WWPoints 3.5 (Original recipe)

Using my ingredients it came out to 3 points per serving

Blueberry Bread Pudding

Serves 6 - 5 pts each (I cut it into 8 servings and it came out to 2 points

using my ingredients)

6 slices 1 pt bread (I used Pepperidge Farm Light 7 grain)

1 cup blueberries

2 T light margarine (I used Brummel & Brown)

2 cups skim or 1% milk (I used Skim)

2 eggs, 2 egg whites (I used 3/4 cup Egg beaters)

3/4 cup sugar (I used Splenda)

1 teaspoon vanilla

1 teaspoon cinnamon

tear bread into small pieces, into a greased 8 " square pan. melt margarine and

drizzle over bread cubes. sprinkle blueberries on top.

In mixing bowl combine milk, eggs, sugar, vanilla, and cinnamon. Mix together

and pour over the bread mixture.

Bake in a 350 degree oven for 55 minutes, the top should spring back lightly

when touched. Cut into 6 pieces and enjoy with a little cool whip! I cut it

into 8 pieces and used 2 TBS Cool Whip Free - AWESOME!!!! Especially right out

of the oven!!!

Note: Don't forget to keep any leftovers in the fridge!

Holly Banff

Tupperware Manager, Tupper Class

" Visit my web site at http://my.tupperware.com/hollybanff

for a look at all the new products that Tupperware has to offer! "

Ask me how you can get a 35% discount on all your Tupperware!

[Guest guest]

Here are a few recipes that were posted while I was gone. Thought you might

enjoy them!

Stuffed Pea Pods Recipe

1 Point / Serving

32 snow pea pods

3 ounces fat free cream cheese

2 tablespoons chives

4 ounces smoked salmon, flaked

Rinse pea pods and snap off stems. If pea pods are not crisp, soak in ice

water

for 30 minutes. With a small knife, open pea pods along straight side. In

bowl,

combine chives and cream cheese. Add salmon and mix gently. Spoon about 1

teaspoon mixture into each pea pod. Cover and refrigerate until ready to

serve.

Makes 8 Servings

Serving Size: 4 stuffed pea pods

Nutrients per serving:

Calories: 33

Total fat: 1 gram

Saturated fat: trace

Cholesterol: 4 mg

Sodium: 170 mg

Carbohydrate: 2 gram

Protein: 5 grams

Dietary fiber: trace

24 Hour Fitness

_________________________

Couscous Salad Recipe

2 Points / Serving

10 sun dried tomatoes, cut in half (not packed in oil)

1 1/2 cups cooked couscous, cold

1 small cucumber, unpeeled, seeded and coarsely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh basil, chopped

2 ounces feta cheese, crumbled

1 tablespoon pine nuts

1 tablespoon olive oil

1 tablespoon lemon juice

1 1/2 teaspoon fresh oregano, chopped

Pour hot water over sun dried tomatoes to cover them. Let stand for 10-15

minutes or until softened; drain and coarsely chop. Mix tomatoes, couscous,

cucumber, parsley, basil, cheese and nuts in a large bowl. Mix remaining

ingredients and pour over couscous mixture and toss. Cover and refrigerate

for

1-2 hours.

Makes 7 Servings

Serving Size: 6 ounces

Nutrients per serving:

Calories: 97

Total fat: 4 grams

Saturated fat: 2 grams

Cholesterol: 7 grams

Sodium: 230 mg

Carbohydrate: 11 grams

Protein: 3 grams

Dietary fiber: 1 gram

24 Hour Fitness

Cajun Pork Tenderloin Recipe

5 Points / Serving

2 teaspoons Cajun or Creole seasoning

1 pound pork tenderloin

2 medium sweet potatoes

4 small zucchini

1 1/2 cups small onions

1/2 teaspoon dried thyme

1/4 teaspoon salt

Heat oven to 425 degrees. Rub Cajun seasoning into pork and place in a

baking

dish sprayed with nonstick cooking spray. Cut sweet potatoes and zucchini

lengthwise in half. Place sweet potatoes, zucchini and onions around pork.

Sprinkle pork and vegetables with thyme and salt. Roast uncovered about 35

minutes or until meat thermometer reads 160 degrees. Remove from oven and

loosely cover with aluminum foil; let stand 10 minutes. Cut pork into thin

slices and serve with vegetables.

Makes 4 Servings

Serving Size: 4 ounces pork and 6-8 ounces vegetables

Nutrients per serving:

Calories: 260

Total fat: 5 grams

Saturated fat: 1 grams

Cholesterol: 74 mg

Sodium: 314

Carbohydrate: 28 grams

Protein: 28 grams

Dietary fiber: 6 grams

24 Hour Fitness

[Guest guest]

Here are a few recipes that were posted while I was gone. Thought you might

enjoy them!

Stuffed Pea Pods Recipe

1 Point / Serving

32 snow pea pods

3 ounces fat free cream cheese

2 tablespoons chives

4 ounces smoked salmon, flaked

Rinse pea pods and snap off stems. If pea pods are not crisp, soak in ice

water

for 30 minutes. With a small knife, open pea pods along straight side. In

bowl,

combine chives and cream cheese. Add salmon and mix gently. Spoon about 1

teaspoon mixture into each pea pod. Cover and refrigerate until ready to

serve.

Makes 8 Servings

Serving Size: 4 stuffed pea pods

Nutrients per serving:

Calories: 33

Total fat: 1 gram

Saturated fat: trace

Cholesterol: 4 mg

Sodium: 170 mg

Carbohydrate: 2 gram

Protein: 5 grams

Dietary fiber: trace

24 Hour Fitness

_________________________

Couscous Salad Recipe

2 Points / Serving

10 sun dried tomatoes, cut in half (not packed in oil)

1 1/2 cups cooked couscous, cold

1 small cucumber, unpeeled, seeded and coarsely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh basil, chopped

2 ounces feta cheese, crumbled

1 tablespoon pine nuts

1 tablespoon olive oil

1 tablespoon lemon juice

1 1/2 teaspoon fresh oregano, chopped

Pour hot water over sun dried tomatoes to cover them. Let stand for 10-15

minutes or until softened; drain and coarsely chop. Mix tomatoes, couscous,

cucumber, parsley, basil, cheese and nuts in a large bowl. Mix remaining

ingredients and pour over couscous mixture and toss. Cover and refrigerate

for

1-2 hours.

Makes 7 Servings

Serving Size: 6 ounces

Nutrients per serving:

Calories: 97

Total fat: 4 grams

Saturated fat: 2 grams

Cholesterol: 7 grams

Sodium: 230 mg

Carbohydrate: 11 grams

Protein: 3 grams

Dietary fiber: 1 gram

24 Hour Fitness

Cajun Pork Tenderloin Recipe

5 Points / Serving

2 teaspoons Cajun or Creole seasoning

1 pound pork tenderloin

2 medium sweet potatoes

4 small zucchini

1 1/2 cups small onions

1/2 teaspoon dried thyme

1/4 teaspoon salt

Heat oven to 425 degrees. Rub Cajun seasoning into pork and place in a

baking

dish sprayed with nonstick cooking spray. Cut sweet potatoes and zucchini

lengthwise in half. Place sweet potatoes, zucchini and onions around pork.

Sprinkle pork and vegetables with thyme and salt. Roast uncovered about 35

minutes or until meat thermometer reads 160 degrees. Remove from oven and

loosely cover with aluminum foil; let stand 10 minutes. Cut pork into thin

slices and serve with vegetables.

Makes 4 Servings

Serving Size: 4 ounces pork and 6-8 ounces vegetables

Nutrients per serving:

Calories: 260

Total fat: 5 grams

Saturated fat: 1 grams

Cholesterol: 74 mg

Sodium: 314

Carbohydrate: 28 grams

Protein: 28 grams

Dietary fiber: 6 grams

24 Hour Fitness

[Guest guest]

Hi everyone!

There is a girl over at the MAA board putting together a cookbook to raise

money for research. She needs all the recipes by saturday the 31st of

August. She wants any and all, with your name and dx. The cookbooks are

going to be ready in time for Christmas gifts and will cost 15.00 each. I

think it is a great project. She will also take from your friend and family

members and put their names in next to yours..

Send them to MAACookbook@... with recipes in the subject.

Thanks,

Zanna

[Guest guest]

Hi,

I have a couple of recipes to share. The first one is a Granola recipe I found in the Gluten-Free Pantry. I love Granola with Vanilla Yogurt on top. Since I have had to put my own Oat Granola on hold until I will be able to receive the Oats I ordered, I was really happy to find this one. Since I was anxious to try it after I made it, I ate it for lunch and it's really good with yogurt instead of milk.

CRUNCHY GRANOLA-Reprinted from Gluten-Free Diet Guide, by Case:

1/2 cup shredded coconut

1/2 cup sunflower seeds

1/4 cup sesame seeds (I didn't have sesame seeds so I used pine nuts)

1 cup chopped nuts (I used half walnuts and half pecans)

1/2 cup chopped dates

1/2 cup chopped dried apricots ( I used the apricots, but I prefer dried cherries or cranberries. I wanted to use up the apricots I had on hand)

1/2 cup raisins

4 cups GF Corn Flakes

3 cups GF Crisp Rice Cereal

3 Tbs. flax seed meal (I didn't use this, I'm allergic to it)

1/4 cup vegetable oil

1/2 cup honey

1 Tbs. apple juice

1 tsp. vanilla

1/2 tsp. ground nutmeg

1/2 tsp. cinnamon

Toast first four ingredients in shallow pan in a 350 degree oven for 5-7 minutes. (Watch carefully to prevent burning) Stir once or twice while toasting. Meanwhile soak dates, apricots and raisins in hot water for 10 minutes and then drain.

Preheat oven to 300 degrees. Combine cereals, flax, coconut, nuts and seeds. Combine oil, honey, juice, vanilla and spices. Place cereal/nut mixture in 2 large sheet pans. Pour in liquids and mix well. (Now this didn't sound quite right to me) I first put the cereal/nut mixture in a large bowl and poured the liquids over them, mixed them well and then spread them in two pizza pans since my oven is small. Bake 45 to 60 minutes, stirring every 15 minutes. Add dried fruits for the last 15 minutes. Remove from oven and let cool. I cooked it 60 minutes and it was just right for me. It came out nice and crisp.

Store in air-tight container in a cool place up to 5 days. May be refrigerated.

*******************************************************************************************************************************************************

The second recipe is a soup recipe I have in a cookbook I bought from the Women's Aglow Meeting about 30 years ago. I make this often and it's easy and quick. I think most kids will like this recipe. I doubled the seasonings since it has rice pasta in it and it came out well.

HAMBURG SOUP:

1/2 to l lb. ground beef

2 bay leaves

2 tsp. Basil

1 tsp. salt

1/2 tsp. Marjoram

2 Tbsp. Worcestershire sauce

1/4 cup Parsley

6 cups beef broth or bouillon (the beef broth is much better then using bouillon and water. I've tried both and the broth makes a much better soup)

1/2 cup diced potatoes

1/2 cup chopped onion

1 can green beans, garbanzo or kidney (I use green beans)

1 can diced tomatoes with liquid

1/2 cup GF noodles, macaroni or spaghetti broken up. Or rice cooked. (whichever one you use, cook separately and add after the soup is cooked) Should have a cup after it's cooked.

Brown ground beef, and drain fat. Simmer with all ingredients except the pasta or rice. Cook for 1 hour and then add the cooked pasta. Serve with Parmesan cheese.

I usually make biscuits to go along with the soup.

Donna S.