a few more recipes

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These also were on OH. Wanted to share what I found.

Cheesecake Tarts12 - Murray's Sugar Free Vanilla Wafers2 - 8 oz packages of reduced fat cream cheese, room temp.2 - eggs1 tsp vanilla *1/2 cup SplendaTake the vanilla wafers and place 1 in each cupcake liner in a muffin pan. Set aside.Take the cream cheese and beat until whipped. Add each egg seperately, mix thouroughly before adding the second egg. Add vanilla, mix, add splenda and mix well.Fill muffin liner 2/3 full with the batter.Bake at 350 degree oven for approx 30 minutes. Remove from oven and

cool. Crock Pot Classics

Southwestern Chicken4-6 chicken breastsjar of enchilada saucecan of black beanscan of corncauliflower (optional)jar of salsa (optional)hot sauce (optional)fat free sour cream (optional)75% fat free cheddar cheese (optional)I made this recipe twice now and it is fantastic and very bandster friendly. I put the chicken and the enchilada sauce in the crockpot on high for 1.5 hours and then on low for about 6 hours. At this point, the chicken should shred pretty easily. I then add black beans, corn, and fat free sour cream for 30-45 more minutes. The second time i made it i also added cauliflower, hot sauce, and salsa. I

serve it with some low fat cheese. Others in my family eat it in tortillas but i just eat it right from the bowl.Pressure Cooker PorkTake pork spare ribs 1 or so pounds, 1 can of tomatillo sauce, 1 jar of verde sauce and 1 can of chicken stock, put in pressure cooker with 2 handfulls of crushed up tortilla chips or 1 corn tortilla, cook with pressure for 40 minutes. Now my mom shreds the pork up and uses it as chile verde salsa, I eat the pork in solid state. It's so moist and delicious but extremely good as salsa too. Family favorite! you can season with pepper and salt but it's just as good without.Crock Pot Beef3-4

lbs of stew meat ( I cut it up a bit smaller)1/2 raw onion chopped1 tbls. crushed or chopped garlic1 can (soda size) V8 juiceput everything in the crock pot on high--I leave it until I get home from work about 9 hrs. the meat is so tender! Pre-band I would eat this on a toasted bun with french fries. Now, I eat it out of a bowl or put it over salad greensCrock Pot Chicken--saw this on Emeril, it is a recipe for college students, its good as well.1 whole frozen chicken2 tbls. lemon juicesalt and pepper to tasteany wilted veggies in the refrigeratorCrock pot set on high, if bird is not frozen, use

low settingplace chicken in crock pot-pour on lemon juice and salt and pepper to taste--veggies around edges and in cavity. No need to add any other liquid! Cook until you get home--remove bird and the meat just falls off the bone--it is so good for a quick dinner, left overs make fabulous salad.Ham and Bean soup3 small cans diced tomatoesveggies - I had carrots, onions, and green peppers in my house - they're in there!the ham bone of course with a fair amt of ham on it although I probably won't do the ham2 bay leavesblack beans and great northern beans - probably a total of 4 cups. I boiled them for 20 - 30 minutes in water, let them

soak for about an hour and rinsed them WELL before adding to the crock pota splash or 2 of olive oila splash or 3 of cooking sherry or cooking wineI have looked at other ham and bean recipes so nutrional info is as follows:Total Fat 4 - 5 g. / Carbs 19 - 22 grams / Protein 12 - 15 grams /calories approx. 200Taco Chicken2 cans of diced tomatoes with green chiles1.5 pounds of chicken (I used boneless, skinless thighs, and I think I had a little more than 1.5 pounds in the package)1 onion, diced (not too small of pieces though)1 can of sweet corn12 ounces of chicken stock (or. recipe

called for a bottle of beer, I didn't want to add the calories)1 can of black beans1 can of chili beans (in my opinion it could of used more beans)a package of taco seasoningmy add: 2 cloves of minced garlicAdd everything except chicken and mix together well. Place chicken on top of mixture and push down to just cover chicken. Cook on low for 5 hoursAfter 5 hours, take out chicken pieces and shred into smaller pieces, I left the chunks bigger than shredded for fajitas. Add chicken back to soup and mix.Cook 2 more hours on low. Top with cheddar and sour cream (light/fat free is just as good).Original recipe also says to top with tortilla chips, but again, didn't want the extra calories.Be the first to leave a comment.

Mushieson March 3, 2008 2:25 pm

I'm addicted to this stuff!1 30-oz container part-skim ricotta cheese3 tbl light sour cream1 pkg Jello SF/FF cheesecake pudding mixSplenda to tasteMix well and enjoy. Estimated nutritional info: 1/2 c. = 155 cal, 6 g carb, 12.6 g protein, 8.9 g fatShepherds Pie (Easy Version)

1lb. ground beef (lean)1/2 cup beef stock (low salt, low fat)1 can peas(optional for mushies)1 can sweet corn (optional for mushies)1 medium onion, diced8 medium potatoes2 c. shredded sharp cheddar cheeseBoil potatoes, mash and season to taste with milk and butter. Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, and beef stock. (a bit of flour or cornstarch can be mixed in with

the broth to thicken the mixture a bit) Let simmer until heated through. In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top. Place in oven on BROIL until cheese is bubbly or light brown.Serves 4BAKED POTATO SOUP2/3 cup butter2/3 cup flour7 cups milk4 Large Baking Potatoes, baked (not overbaked), cooled, peeled and diced4 green onions12 bacon

strips cooked well done, crumbled1 1/4 cup cheese1 cup sour creamsalt and pepper to tasteMelt butter in large pot. Add flour to make a paste. Add milk and cook on low heat until thickens (this takes a long time!!!!) Add potatoe and onion. Simmer 10 min stirring constantly. Add everything else and cook on low heat for about 15 minutes.Creamy Black Bean Soup2 cans black beans1 1/2 tablespoons olive oil2 cloves garlic, minced1

medium onion, chopped1 stalk celery, chopped2 cups chicken broth1/2 teaspoon salt1/4 teaspoon black pepper1 heaping teaspoon chili powder1 heaping teaspoon cumin1/2 cup creamTabasco and red pepper, to tasteChopped green onions (optional)Sour CreamHeat olive oil in heavy saucepan and saute onions, celery, and garlic, stirring occasionally until tender, around 3-5 minutes. Stir in beans, chicken broth, and seasonings. Bring to a boil, reduce h eat, and simmer, partially covered, about 30 minutes.Cool slightly and puree the soup in small batches in a blender. Return to pot and blend in cream. Season with hot sauce and red pepper to taste. Strain through sieve to remove skins and lumps. Heat gently and serve in deep bowls sprinkled with onions and sour cream.Creamy Squash Casserole

4 cups sliced yellow squash

1/2 cup chopped onion

35 buttery round crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in preheated oven for 25 minutes, or until lightly browned. You may want to leave the crumbs off the top. They don't really get that crispy, especially after it sits for a while. Bean and Bacon Soup (Home Made)INGREDIENTS:2-1/2 cups dried navy beans3 quarts water8 slices bacon3 onions, chopped2 cups diced, peeled potatoes1 cup sliced carrots28 oz. can tomato juice2 tsp. salt1/2 tsp.

pepper1 bay leafPREPARATION:Combine beans and 3 quarts water in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until crisp in large stock pot. Remove bacon to paper towels to drain and crumble. Add chopped onions to bacon drippings. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour. Add remaining ingredients including reserved bacon pieces. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf before serving.Crockpot Directions:Precook beans, bacon, and onion as directed above (this step is necessary because otherwise the beans would

never get tender because of the acid in the tomatoes). Combine all ingredients in 4 quart crockpot. Cover and cook 10-12 hours on low. Remove bay leaf before serving. 12 servings You can also mash up the beans and potatoes so they go down easier. __________________Pumpkin Custard Pudding - for mushy phase I 've been making this for a while on WW.1/2 of a 28oz can of PUMPKIN ( the veg. not the pie filling)1 large can of Evaporated Skim Milk (carnation works fine)2 eggs, beaten1 cup Splenda sweetner1 1/2 tsp. Cinnamon1/2 tsp. Allspice1/4 tsp Nutmegor any othe Pumpkin Pie spice combo that YOU like.I spray 6 ramkins with PAM, then divide the liquid evenly.BAKE in 350F oven for 45 - 50 mins. or until toothpick inserted in centre comes out dry.this is delicious and is a family favorite, very filling and FULL of PROTEIN and fibre. __________________Mushie Tuna Casserole2 small cans tuna, drained well1 can peas & carrots,

drained1 can condensed broccoli cheddar soup1/4 cup mayo2 eggssalt & pepper to taste (go easy on the salt)1/2 cup cheeze it crackers, finely crushed (optional)Mix tuna, soup, mayo, eggs, peas & carrots, S & P. Pour into a casserole dish and bake @ 375 for 30 minutes. Remove from oven and sprinkle crackers on top and bake 10 more minutes.I am getting tired of tuna salad so i was trying to think of more inventive ways to use

tuna. I made it for dinner tonight and it was sooo good.Yummy Cauliflower Cheese Soup

I was just having this for dinner tonight and thought it would make an amazing mushy meal: Cauliflower Cheese Soup 1 med potato, peeled and diced1 lg cauliflower cut into florettes 1 med carrot peeled and chopped3 cloves of garlic, pressed or peeled1 ½ c chopped onion1 ½ t salt4 c waterBoil till tender. Puree most of veggies (save a few out for texture or not if you're in mushy stage). Then add:2 c grated cheddar3/4 c milk1 t dillblack pepper to tasteStir cheese and milk in

until cheese melts. Don’t boil. Garnish with cheese.TASTES JUST LIKE BLUEBERRY MUFFINS!!!I'm on solids, but after fills I'm pretty tight, So I usually take it easy in the morning and stick with mushies. I was tired of plain old protein shakes and yogurt, so I came up with this:Ingredients:Cream of WheatFat Free Evaporated MilkWaterFrozen BlueberriesVanilla extractSplenda (or other sweetener)Directions:Prepare the Cream of Wheat as instructed on the box using the Fat Free Evaporated Milk and Water (I use half/half proportions, but you can do any combination of the two,

it's creamier with the Evap Milk).When the mixture thickens, removed from heat and add 2 tsps (or 1/2 tsp per cup) vanilla. Separate into 1/2 cup portion sizes and add 1/2 cup frozen blueberries and 1 tsp (or one packet) Splenda. It's great for the mushie stage, or for those of us who are really tight in the morning and need something warm to get us going. Enjoy. __________________Be the first to leave a comment.

Liquid Stage Recipeson March 2, 2008 7:27 pm

Portuguese Soup Recipe - Liquid Stage

4 carrots4 potatoes (medium sized)1 onion1 scallion2 tablespoons olive oil3 to 4 pinches of sea saltChop all the vegetables up and put them in a pan of water. Add salt, and boil until soft. When soft, blend with a hand blender and add the olive oil. More or less water will make it thicker or thiner. May add unflavored protein powder as well.Servings 4Egg Drop Soup

Egg drop soup1 can low sodium chicken broth(save 1/4 cup)coldbring to a boil 4 egg whites teaspoon of cornstarch mix with 1/4 cup chicken broth add to thickensalt and pepper to tasteCucumber Soup/Drink...Great For Summer!

Well my two week Myocel/low carb diet officially starts tomorrow, even though I started the low carb on the 1st. I went to the store this morning and was picking up my "supplies" and thought that I should share this receipe. Don't know if I have before, but it is summer and needs to be shared again. It was originally a Low Carb gaspacho (sp?) receipe, but I water it down more and use cream cheese instead of sour cream.Small Batch:In blender mix a large cucumber (peeled and de-seeded), one small garlic clove, 2 oz cream cheese (softened in microwave about 30 sec.), 1/2 tsp chicken bouillion (I use Knorr), 1/2 tsp white vinegar, and white pepper to taste. Water until it is as thin as you want it.Large Batch:I usually make a large batch with 4 cucumbers,

whole pack of cream cheese, 2-3 garlic cloves, 2 tsp chicken soup, 2 tsp vinegar, and white pepper and put it in a large tea pitcher.Let sit overnight in the fridge to let the flavors blend. I also put it in empty (washed out) water bottles and take it to work. I have been making it for years. It is light yet filling. So happy that this is a thing I will be able to keep post band!!!!If you like V-8 you should like this one!Black Bean Soup 1 16oz can fat free refried black beans2 packets or cubes of beef bouillon2 cups water (or less if you like it thicker)½ cup V8 (use spicy if you want to kick it up a notch)½ tsp Salt1 tsp Garlic powder½ tsp onion powderPlace all ingredients into a blender and blend until smooth. Strain and

store in covered container in refrigerator. Individual servings can be micro waved as needed. Makes 36oz, or 6 (6oz) servings. Nutrient ProfileServings 6 Serving size 6oz(Carbs 74%, Protein 26%) Breakfast Smoothie

My morning smoothie is helping me get through the day during this liquid phase. I actually look forward to it!Here's what I do:1 container of Yoplait low fat yogurt - 100 cals (peach is delicious!)1 container of non fat milk (I use the yogurt container to measure) - ~90 cals1/2 frozen banana (I take ripe/over-ripe bananas and freeze them) - ~50 calssome ice2 pkts of SplendaI throw it all in a blender and blend until smooth. It makes a large smoothie that is really filling and helps you get the calcium you need - all for about 250 cals.Caramel FrappyDirections :Brew some STRONG coffee, and freeze it in a ice cube tray.Then put 4 coffee ice cubes, 6 regular ice cubes, 1/2 cup skim milk, 1 tablespoon splenda, and one tablespoon sugar free caramel in blender, and blend.yummy healthy smoothie/shake

here it is!Chocolate unsweetened almond milk or soy milk(better for you than regular milk and less carbs) (40 cals per 8oz) about 12oz so you can save a bit for later1 banana1 tablespoon of almond buttera few drops or a small envelope of Stevia a natural sweetner As a last resort use Splendajust a few pieces of crushed iceChocolate protein powderblend all together...enjoy! :hungry: you can freeze left over in ice cube tray with toothpicks in each square and have popsicles later! __________________Taco Soup:1 onion diced2 tbsp Olive Oil2lbs ground beef2 envelopes of Fajita Seasoning1 can Rotel1 can Cream of Celery or Cream of Chicken Soup1 can beans (black, pinto, or refried)1 cup shredded Monterey Jack Cheese8 oz Light Cream Cheese1 cup water 1 cup skim milk2-3 drops of tabasco sauceCrushed tortilla chips any kind (1/2 cup)Salt and Pepper to tasteDash of CinnamonSaute onion in olive oil. Brown Lean Ground Beef. Add fajita seasoning and rest of ingredients till comes to a boil, then simmer. Enjoy.Lap Banders portion on lliquid phase will need to run through the blender! I served my husbands soup with crushed tortilla chips and a little sour cream on top.Raspberry Cheesecake Smoothie1 cup Fat free plain yogurt1 cup skim milk1/2 pkg sugar free jello cheesecake pudding1/2 pkg sugar free jello (any flavor, I like rasberry)1 tbsp protein powderice cubes (if you want)mix well in blenderthis is just like eating rasberry cheescake without the crustPea Soupboil 1 cup chicken broth reduce heat to medium add 1 cup frozen peas, let simmer for about 5 minspour it in the blender with 1/4 cup sour cream and blend until smoothvery liquidy for the full liquids stage :)yum!Chicken enchelada broth: Mix chicken broth with Uninjury chicken flavored protein supplement, green enchelada sauce, light sour cream, blend in Magic Bullet, and heat.Beef Strogonoff broth: Mix beef broth with worchestershire sauce and light sour cream, blend in Magic Bullet, and heat.These were so yummy! I bought some cheese soups today that I thought would be good to throw in with the enchelada broth too - maybe some avacado too.I'm going to make beef broth with red enchelada sauce, cheese soup, and sour cream tomorrow. Still have 3-4 weeks pureed to do, so I'll get to have lots more fun with broth!Another good one I had

tonight: Medifast Tomato soup mix, 1/4 c tomato basil feta cheese, and 1/4 c Contadina Pizza sauce, blend, and heat. Enjoy!v8 juice with a bouillien (however u spell it) cube melted into it with shredded cheese completely melted in it. LIFE SAVER. love it!Cream of GarlicINGREDIENTS

3/4 cup garlic cloves, peeled

3 tablespoons olive oil

2 1/2 cups chicken broth

1 cup white wine

2 1/2 cups milk

1 cup heavy whipping cream

1/2 cup peeled and cubed potatoes

salt and pepper to taste DIRECTIONS

Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.

Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.

Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.

Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve __________________Creamsicle8 oz skim milk8 oz Crystal Lite Orange (sugar free Tang is even better, if you can find it.)2 scoops whey vanilla (contains 60g protein) purchased at Walmart.BLEND WELL.Chill a tray of orange ice cubes. Either drink (or nurse )4 oz ever few hours, or nurse an 8 oz glass half the day, and the other, the second half. The orange ice cubes help keep the taste going, and it really takes like an orange smoothie.I'm

sure other Crystal Lite Flavors would substitute well, like StrawberryBe the first to leave a comment.

Nectar tips and a few otherson March 2, 2008 2:21 am

Nectar Lemon TeaDo NOT use a blender, shaker, or Magic Bullet with Nectar as you’ll end up with a giant glass of foam. Nectar melts into water and blends with a spoon. If something is too sweet, too tart, too strong… use more water.- Blend half of your sample packet with 8 ounces of ice cold water in a tall glass using just a spoon. Open a Crystal Light On the Go, Lemon Tea, Peach Iced Tea, or Raspberry Iced Tea flavored individual packet of powder and sprinkle a little into the blended Nectar. Stir, add ice, and sip. Use the other half to try a different flavor.- Make a full pitcher of Crystal Light Iced Tea in your favorite flavor. Pour yourself a big glass and pour in half of your sample package of Nectar Lemon Tea. Nectar practically melts into water. Stir, add ice, and sip.Nectar Fuzzy Navel- Blend using the above directions. Suggested flavors to blend with the tangy orange peach Nectar is Crystal Light Orange Pineapple, Crystal Light Sunrise Orange, Lipton Mandarin Green Tea.- You can also blend a spoonful of Fuzzy Navel into ¼ cup of Dannon Plain Yogurt.Nectar Twisted Cherry or Strawberry Kiwi- Blend using the above directions. Suggested flavors to blend with the red fruity taste of Nectar is Crystal Light Fruit Punch, NEW Cherry Pomegranate, Raspberry Ice, Raspberry Lemonade, or Wylers Cool Raspberry.Nectar Latte Cappuccino- Cold. Blend a spoonful of your sample packet with 6 ounces of chilled Labrads Vanilla ready-to-drink protein, stir, and sip your creamy iced coffee latte.- Warm. Place half the sample

packet of Latte Cappuccino with half the sample packet of Nectar Chocolate Truffle in a mug and blend into a smooth paste with a little room temperature tap water. Add hot, but not boiling water and finish with a splash of DaVinci Sugar Free SyrupNectar Chocolate Truffle-Cold. Blend half of your sample packet with 2 ounces of room temperature water in a tall glass, using a spoon, until smooth. Fill glass to taste with skim milk for delicious protein chocolate milk.-Warm. Blend half the sample, in a mug with a little room temperature water, using a spoon, until smooth. Add 4 to 6 ounces of hot but not boiling water. Add a spoonful of Cool Whip or one of our sugar free marshmallows for a special warm protein cocoa treat.Matrix Cookies & Cream- Blend your entire packet of Cookies & Cream with about 4 ounces of cold water and stir with a spoon. Good as-is, doesn’t need improvement! Tastes like a glass of liquid Oreo. Concentrate on those little cookie crumbs, yum.IDS Vanilla Cinnamon- Place entire packet of Vanilla Cinnamon in a mug along with a spoonful of your Big Train Chai Tea mix. Add a little room temperature water and blend into a smooth paste using a spoon. Add hot but not boiling water to fill your mug for a warm spice Chai vanilla protein drink.IDS Belgian ChocolateElite Chocolate MintElite Rich Chocolate- Measure 6 ounces of skim milk into your blender, along with entire packet of protein sample, 4 to 6 ice cubes and any flavor DaVinci Sugar Free Syrup. Pulse blender off and on until shake is smooth and icy. Do not just flip the blender ‘on’ or it will be too foamy.- Follow above direction, but add a teaspoon of peanut butter, or two inch piece of ripe banana to the IDS Belgian Chocolate and Elite Rich Chocolate recipe along with the ice.- Follow directions but add two Murray Sugar Free Chocolate Covered Mint Cookies to the blender along with the ice.Whey Gourmet, Chocolate Peanut Butter, and Radical Raspberry- Blend by the spoonful into yogurt or sugar free pudding. - Blend with chilled water in your Blender Ball shaker or mix with a spoon.Micellar Milk Ready to Drink, Dutch Chocolate-Chill and

drink as it... tastes like really good chocolate milk from when you were a kid.Labrada Ready to Drink Vanilla-Use in place of milk, half & half, or creamer in your hot coffee, decaf, or tea. Add a splash of DaVinci Sugar Free Syrup and a dash of cinnamon to create a delicious warm protein latte that is as good as Starbucks, but without the calories and the $4.38 pricetag.- Chill container. Pour 4 ounces into a glass and add

a splash of your DaVinci Sugar Free Syrup to flavor for a glass of creamy vanilla milk.- FIVE STAR! Pour a spoonful of Big Train Chai Tea mix into a mug, and fill to about half full with boiling water and stir. Add 4 ounces of Labrada Vanilla protein to the mug… stir and enjoy smooth vanilla Chai protein… ahhhh!-Labrada ready to drink protein can be used as milk and whisked into Jell-O Sugar Free Pudding powder, to make a bowl of absolutely delicious protein pudding! All flavors are delicious when prepared as per package directions with Labrada ready to drink Vanilla protein!New Whey Protein Bullet- Chill product to icy coldness and pour a small amount into cup. Entire tube contains 42 grams of protein in just 3 ounces of liquid! It tastes almost exactly like liquid Jell-O. - Pour a small amount of protein bullet over crushed ice for slow sipping.Extreme Smoothies, Chocolate Extreme- Chill first, then pop top and drink! Prepare for Chocolate Goodness.Be the first to leave a comment.

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