New ideas recipe thread for on plan meals

Discussion in 'Recipes' started by donnajo, May 22, 2007.

  1. hsquared

    hsquared LOL

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    Seafood Pot Pie

    This is just like the other "shepard's pie" but with seafood:

    Spray Pam in a pan
    Saute garlic and onion, salt and pepper ( I put in some spray butter too)
    Add shrimp, scallops, clams and crab. I used the lump crab. (as far as I could tell, all the specs were comparable - You use whatever you like)
    Cook the seafood, set aside

    In another pan, spray Pam and spray butter
    Add garlic, salt, pepper ( I :love: :love: garlic)
    Sautee with steamed green beans and chicken broth
    Add Seafood combo and a little guar gum to thicken

    Put this mixture into a ramekin (sp?) or some oven proof container.
    Put mashed cauliflower (I make mine with garlic, salt, pepper and molly mc butter buds) on top of the mixture.
    Again, you can spray it with the spray butter
    Put in the oven and broil until it browns a little on the top

    Voila! Seafood pot pie. You could do this with white fish too. I just mixed up a bunch of shellfish because that is what I was craving. It is soooo yummy and soooo filling!
     
  2. fluteangel

    fluteangel Well-Known Member

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    :bump: :whistling:

    I've got a bunch!

    Sweet and sour pepper beef

    Garlic
    top round
    soy sauce
    coconut oil
    stevia
    peppers, broccoli onions

    Breakfast: rhubarb-berry oatmeal
    rhubarb (a cup or so)
    oats
    a couple blueberries, strawberries, blackberries
    Stevia (to taste)

    Mixed chopped rhubarb with a bit of water and stew/cook down/microwave until it disintegrates. Stir in a packet of stevia.

    Cook the oats - stir in rhubarb and berries

    Melt coconut oil - cut beef into strips - "fry" - take out - add veggies and garlic and soy sauce - till soft - add cornstarch to thicken, a pinch of stevia too - add beef back in, stir together and mmmmmmmmmm

    "Lasagna filling": ground beef with cottage cheese and tomato sauce. Add veggies :) or make into

    MOUSSAKA
    while it took forever, I was able to make it into individual serving sizes so I didn't have to guess by splitting it up in a large casserole pan! It's like individual lasagna.....

    Russet potatoes
    eggplant
    tomato sauce
    ground beef
    cottage cheese
    spinach


    I cooked the potatoes, sliced and baked the eggplant, cooked the ground beef, measured out the tomato sauce/paste and then put it together in mini loaf pans! I just put each loaf pan on my scale and measured out the right amount of each ingredient as I went, including the cottage cheese....oh, and I added spinach. Bake in oven. SOOOO good!
     
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  3. fluteangel

    fluteangel Well-Known Member

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    Just found this one!

    http://www.foodnetwork.com/recipes/food-network-kitchens/hash-browns-makeover-recipe/index.html

    Course, I'd sub coconut oil for olive oil:

    Hash-Browns

    * 2 medium Yukon gold potatoes (about 10 ounces), scrubbed
    * 1 large parsnip, (about 5 ounces)
    * 2 scallions (white and green), chopped
    * 2 tablespoons minced flat-leaf parsley
    * 1/2 teaspoon kosher salt
    * Freshly ground black pepper
    * 1 tablespoon extra-virgin olive oil

    Directions

    Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.

    Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.

    Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.


    Nutrition Facts

    Calories
    112
    Total fat
    3.7 grams
    Saturated fat
    0.5 grams
    Carbohydrates
    18 grams
    Protein
    2 grams
    Fiber
    3.2 grams
    Sodium
    300 mg
     
  4. fluteangel

    fluteangel Well-Known Member

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  5. laurawd

    laurawd Well-Known Member

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    I found a terrific flank steak (I used bison steak) recipe in the Mayo Clinic cook book last night. Works with my plan:

    4 cup watercress (1 cup per serving)
    1 lb flank steak or bison or lean cut of beef
    1/2 teaspoon each cumin, coriander (ground), chili powder, salt pepper
    2 bell peppers thinly sliced
    1 onion halved lengthwise and thinly sliced
    2 minced garlic cloves
    1/2 cup brewed coffee
    1 tsp brown sugar
    1/4 cup balsamic vinegar


    (recipe calls for 3 tspn of canola oil to grill/saute meat+veg, but I grilled on dry, non-stick pan)

    rub spices on beef then grill on stovetop, set aside to rest
    saute or cook w/ 2 tblspns water or broth the bell peppers + onions until tender... add garlic, wait a couple minutes, add coffee and vinegar and sprinkle with pepper, let cook for a few minutes.

    slice beef thinly. Place the bell pepper onion mix over watercress on a plate, add beef, then pour a bit of the coffee/vinegar sauce over salad and serve. We thought it was better with some freshly ground sea salt on top.

    Serves 4.
     
  6. fluteangel

    fluteangel Well-Known Member

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    Brown sugar and 1/4c. balsamic fits into your plan? What are the macros of this, because it sounds :yum:
     
  7. laurawd

    laurawd Well-Known Member

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    Gee, I thought balsamic is OK? Maybe Erik will clarify.

    It's 1 tsp of brown sugar for FOUR servings. That's 4 calories of brown sugar per serving. I think it's ok, but maybe I'm too liberal.

    The macros depend on the type of beef one uses. And whether one uses oil or not to cook the veggies.
     
  8. fluteangel

    fluteangel Well-Known Member

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    Well I'm sure balsamic is ok, but 1/4 cup is quite a bit. :scratch: I'm interested to see what he says
     
  9. laurawd

    laurawd Well-Known Member

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    Actually, I disagree. 1/4 cup = 4 tablespoons. That's 1 tblspn per serving.
     
  10. arista

    arista exactly where i'm meant to be!

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    :bump:

    this is the first time i've looked at this thread....holy cow :drool:

    some GREAT ideas!!!!!

    i am soooooooo excited :D
     
  11. kkuertz

    kkuertz New Member

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    These recipes sounds YUMMY!!!!! I can't wait to try them out!
     
  12. Breezy

    Breezy Member

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    :bbump2: to know about the balsamic question...i normally only use 1tsp when i have it but now am really curious...

    Also, I totally wanna contribute but don't have a plan so I don't know what's technically "on plan." I'll look over some of my fave recipes though and throw them up here are see what everyone says :eek:
     
  13. Breezy

    Breezy Member

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    Jelly Filled Donuts - SAY WHAT!?

    [​IMG]

    1/2 scoop pp (I used ON vanilla casein)
    70g EW
    1 splenda packet
    1tbsp sf jam

    104 cals
    19g P
    6.9g C
    0.5g F

    I used my egg poaching pan. Spoon batter into pan, spoon a lil jam, cover with more batter, cook, flip, cook. :cheat:
     

    Attached Files:

  14. Breezy

    Breezy Member

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    Chicken Parmesan

    Chicken Parmesan made w/ Whey Crisps & Flax as the "breading"...take chicken breast (I used tenders, thats why they're so small) dip in a beaten egg (I use the whole egg not just the white since such a smallll amount actually coats the chicken), then dip in breading: whey crisps (1/4 scoop) that have been blended in the bullet, with 4g Flax, and spices. Cook in 350 oven for about 7 mins, flip, about 7 mins, add tomato sauce and light mozzarella, then broil for about 2 mins depending on how brown you like your cheese.

    Accompanied with spaghetti squash w/ tom sauce, and swiss chard sauteed in evoo w/ garlic and summer squash. :cheat:

    [​IMG]
     

    Attached Files:

  15. Inatic

    Inatic Ya Gotta Wanna! Moderator

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    Bumping Sheperd's pie recipes

    :bump: recipes for Breezy
     
  16. Breezy

    Breezy Member

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    Thanks Ileen!! Doing this for din din tonight, yummmmm. :cheat:
     
  17. Breezy

    Breezy Member

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    I did this tonight and it was sooooooooo yum!

    Chicken shepards pie

    Boil cauliflower & red potatoes (if you have a carb meal) in salted h20
    Sauté green beans/veggies
    Add ground chx, s&p, garlic powder, couple dashes worcestershire, 1.5c broth, simmer for 10 mins uncovered, add xanthan gum
    Mash caul/potatoes w/ garlic, s&p & a lil broth
    400 for 30

    Seriously delicious! Thanks again Ileen!
     
  18. Inatic

    Inatic Ya Gotta Wanna! Moderator

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    Glad you liked it. I havent tried that particular one.
     
  19. Breezy

    Breezy Member

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  20. Breezy

    Breezy Member

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    I know this is tremendously old, but what marinade IS ok? Suggestions?
     

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