CCRH
Pumpkin Pie Protein Shake
Oct 04, 2009
'Tis my new favorite shake for autumn! So yummy in my tummy and tastes almost exactly like pumpkin pie. I adapted it slightly from one I found at: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=10479
Ingredients
1/3 Cup Canned Pumpkin Puree (Sugar Free Preferably)
1/3 Cup Fat Free Evaporated Milk
1 Cup Vanilla-Flavored Fat Free Soy Milk (Or Regular Soy Milk + 1 Teaspoon Vanilla Extract)
2 Packets Splenda Or Truvia
1 Tablespoon Cinnamon (Or Less; I Like A Lot And It’s Good For You)
2 Tablespoons Torani SF Pumpkin Pie Syrup
1/8 Teaspoon Nutmeg
1 Scoop Vanilla Protein Powder
Directions
Add all ice cubes, wet ingredients and dry ingredients to blender.
Blend until shake consistency.
Pour into large tumbler and enjoy!!
Please note the evaporated milk is used simply for it's creamy consistency in shakes. For those lactose intolerant, remove evaporated milk and increase soy milk to 1-1/3 cup. A vanilla flavor protein powder is preferable for this recipe.
Number of Servings: 1
Approximate Grams Of Protein: 27.6 (Depending Upon Your Choice Of Protein Powder)
Formidabile Casalingo Tortilla Pizza
Sep 21, 2009
Quick Translation...
Formidabile Casalingo Tortilla Pizza=Terrific Homemade Tortilla Pizza
Are you feeling deprived without your very own slice of pizza? Then fix a "WLS friendly" one at home! They're easy; quick and delicious. Best of all, you can customize one for everyone at the table or let them assemble their own.
Here's what I do when I just have to have a little bite of Italy.
Pre-heat your oven to broil. Place one low carb tortilla shell on a pizza crisper pan (Here's mine: http://www.walmart.com/catalog/product.do?product_id=11875969).
Brush the tortilla with a drop or two of olive oil (a little goes a long way); spread it to within 1/4-1/2 inch of the tortilla edge. Put under broiler for about thirty to forty-five seconds (to crisp it a little).
Spread tomato or BBQ sauce across the shell. Sprinkle dried red pepper flakes and garlic salt over the tomato sauce.
Then start layering your toppings. Depending upon your favorites, you can add as many or as few as you'd like. Finally, sprinkle your choice of cheese(s) on top.
Be sure to pre-cook your choice of meats from my list of suggestions below (or add your own faves).
After layering your ingredients, place under broiler for four to five minutes until cheese is bubbly and edge of tortilla is golden brown.
Lift off of pan with a large metal spatula.
I usually eat about half of it at one meal and save the other part for the next day. I'll microwave it for a few seconds and it warms up nicely. Enjoy!!
INGREDIENTS:
1-Low Carb Tortilla Shell (Brushed Lightly With Olive Oil)
BBQ Sauce (* Use For Hawaiian Pizza) Or Homemade Eggface's Tomato Sauce (In A Pinch, I've Used Tomato Paste)
2% Mexican Shredded Or Grated Cheese (Or Mozzarella)
Dried Red Pepper Flakes
Dried Garlic (I Use A Mill)
YOUR CHOICE TOPPINGS:
Chopped Onions
Mushrooms (Drained)
Turkey Pepperoni
Canadian Bacon
Fat Free Turkey Bacon Bits
Pre-Cooked Grilled Chicken Strips (Pre-Heat In Microwave)
Turkey Sausage Or Hamburger (Pre-Cook Meat)
Pineapple Tidbits (Well Drained)
PROTEIN TOTALS WILL VARY DEPENDING UPON YOUR TOPPING CHOICES
Slow-Roasted Tomatoes
Sep 12, 2009
4 pounds fresh vine-ripened tomatoes
6 garlic cloves, minced (minced jar garlic or garlic salt will suffice if in a pinch)
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
INSTRUCTIONS
Preheat oven to 200 degrees Farenheit. Line a large baking sheet with aluminum foil.
Wash tomatoes and cut out the stem core. Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, leaving as much pulp as possible.
Place tomatoes, cut sides up, on prepared baking pan. They can be placed closely together since they shrink considerably during baking.
Combine garlic and olive oil; spoon over tomatoes. Season with salt and pepper. Bake 6 to 8 hour or until tomatoes are reduced in size but will retain their shape. The time the tomatoes take to cook will vary because their size and moisture content vary. By the end, they are almost caramelized and crispy on the edges. Remove from oven and let cool.
Roasted tomatoes will keep in an airtight container, chilled 2 weeks or up to 8 months in the freezer. Bring to room temperature before using. After eating the tomatoes, you can use the leftover olive oil for salad dressing or sautéing.
OPTIONAL IDEAS:
(1) Sprinkle with sugar, fresh thyme, and salt. Cook according to recipe above.
(2) Combine minced fresh herbs of your choice (such as basil, oregano, rosemary, and/or thyme); sprinkle over tomatoes. Cook according to recipe above.
*I keep them in freezer bags and pop them into many dishes. I divide them by varieties: Roma, Better Boy, Yellow, Stripey, etc. They're great with shrimp, veggies, chicken, in soups and lots more. I hope you enjoy them...they're yummy!
This recipe is from: http://whatscookingamerica.net/Vegetables/TomatoesDrying.htm
Also, here is another version (haven't tried it yet, but this and the corn, black bean and two tomato salad looks abolutely yummy, too): http://www.theperfectpantry.com/2009/08/slowroasted-tomatoes.html
Article On Portion Control
Sep 10, 2009
http://health.ivillage.com/slideshow/health/11_tips_for_controlling_your_portions/take_your_measurements.html?nlcid=dt|09-09-2009|
Carmel's Peach Salsa Shrimp
Aug 22, 2009
Ingredients:
1/2 Jar Peach Salsa (the brands I use most often are "Mrs. Renfro's" & "Harris Teeter" Organic)
1/4 Cup Splenda
1 Teaspoon Lime Juice (or lemon)
1/8 Teaspoon Cumin
1 Heaping Teaspoon Minced Or Chopped Garlic
1/2 Teaspoon Onion Salt
1-Package "Gorton's" Grilled Shrimp Scampi
Instructions:
Mix first six ingredients in bowl; then prepare Shrimp Scampi according to directions on package.
Pour salsa mixture over shrimp; then let cook for approximately two to three minutes.
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Want more ideas on how to use salsa in your cooking? Check out these great ideas from "Trader Joe's": http://www.traderjoesfan.com/articles/articles/cooking_healthy_with_salsa/
Also, try these delectable, low sugar salsas and relishes from "Mrs. Renfro": http://www.renfrofoods.com/default.aspx
More Recipe Substitution Suggestions
Aug 19, 2009
Here are Google's top ten:
http://lancaster.unl.edu/food/ciqsubs.shtml
http://www.mayoclinic.com/health/healthy-recipes/NU00585
http://allrecipes.com/HowTo/Common-Ingredient-Substitutions/Detail.aspx
http://www.recipetips.com/glossary-term/t--36186/butter-substitute.asp
http://food.ivillage.com/cooking/baking/0,,38jr,00.html
http://www.foodsubs.com/Fatsoils.html
http://wiki.answers.com/Q/What_can_you_substitute_for_butter_in_recipes_for_vegans
http://www.ehow.com/way_5184310_healthy-substitute-butter-recipes.html
http://www.landolakes.com/tips/Substitutions.cfm
http://www.cooks.com/rec/search/0,1-0,butter_substitute,FF.html
Peachy Keen Crustless Pie With Crumbled Topping
Aug 16, 2009
Filling:
4 Cups Nectarines Or Peaches, Quartered And Peeled (About 10 Medium)
1/2 Cup Granulated Splenda
1/2 Teaspoon Nutmeg
2 Tablespoons Half-And-Half (Fat Free)
1 Egg
Crumble Topping:
1 Cup Almond Flour
1/2 Cup Packed Splenda Brown Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Cup (Or Less) Light Butter Or Margarine (1/2 Stick), Softened (Note: I only use 1/8 Cup=1/4 Stick)
Directions:
Pre-heat oven to 425 degrees.
Arrange nectarines or peaches in 8x8 inch pan or dish (lightly sprayed with Pam).
Combine granulated Splenda and 1/2 Teaspoon nutmeg.
Sprinkle over fruit. Beat egg with half-and-half.
Pour over fruit.
Mix all topping ingredients with a fork, until they resemble a course meal.
Sprinkle topping over fruit mixture.
Cover the edge of the crust with a ring of aluminum foil to prevent over-browning.
Bake for 30 minutes.
Remove the foil and continue baking until the top of the pie is golden brown (approximately five to ten minutes).
Cool slightly before cutting.
Serve (while still warm) over some of Eggface's vanilla protein ice cream!
Yummy, yum, yum, yum, yum! Yep, it's that good!
P.S. I adapted this version from one of my mother-in-law's old pie recipes and combined it with a recipe that a friend sent me recently.
Sweetened Condensed Milk Substitute Recipe
Aug 16, 2009
Ingredients
1/2 Cup Cold Water
1 1/3 Cups Powdered Milk
3/4 Cup Splenda (Granular) Or Stevia
1 Teaspoon Vanilla
Directions
Stir milk powder into cold water until dissolved.
Microwave for one minute or until steaming.
Stir in Splenda or Stevia and vanilla.
Cover and chill in the refrigerator.
Recipe found at: http://www.recipezaar.com/Sweetened-Condensed-Milk-Substitute-for-Diabetics-143017
Pardon Me, But Your Clavicle Is Showing
Jul 07, 2009
Last night, I dined out with some friends (both old and new). One is a three-year WLS veteran who has lost 193 pounds; the other was a very nervous newbie having her surgery next week. Together, we had a great RNY cram course on every topic from what to eat, how to eat it, when to eat it along with hundreds of other tidbits we WLS'ers all need to know.
Anyway, before the meal, I had rushed to get dressed and didn't notice until we were well on our way that my top had become way too large (since the last time I had worn it) and my bra straps were showing. So during dinner, I was a tad self-conscious about it. After straightening my top for the hundredth time during the meal, my dear old friend excitedly exclaimed to me "pardon me, but your clavicle is showing; I can see the bones in your chest".
On the way home, I noticed that she was in fact "right"; fifteen months ago, I never would never have known that "showing my clavicle" would feel oh so good? Yet one more reason on my ever-growing list of "why I love my RNY".
