Lindsay's Family Recipes & More!

Raspberry Smoothie: Mix 1 cup raspberries, 4 oz. vanilla yogurt, ice & milk to your liking,1 T sugar and fiber powder (read directions on the package to determine how much to add) mix all ingredients  in a blender
Egg pita -make ahead of time-scramble 4 eggs, mix in your favorite vegetable (love spinach) and a few tablespoons of salsa.  Place into 2 whole wheat pitas and sprinkle with shredded low-fat cheese.  Heat in microwave to desired temperature.  Take one this morning and one tomorrow!
English melt: prepare a package of turkey bacon at the beginning of the week (you can use it to top salads, pastas and breakfast)-toast a whole wheat emglish muffin with 1 slice low-fat American cheese.  Place 2 slice of turkey bacon in the middle of the English muffin and go!
Grab a piece of fruit to go and when you find time sit down and savor some oatmeal.

Soups - at the beginning of the week make double batches of brown rice and/or barley.  Mix and match all week long with different vegetable soups or toss it in our chicken fiesta soup!
Taco soup: 3/4 lb. lean ground beef  or ground turkey, 1 package Ranch dressing mix, 1 package reduced sodium Taco seasoning mix, 1 can chili beans (15 oz.), 1 can whole kernel white corn (16 oz.), 1 can diced tomatoes and green chilies (15 oz.), 1 can stewed tomatoes (16 oz.), 2 cups water (you can vary this for thinner/thicker soup).

In a browning pan or skillet, heat the lean ground beef until cooked thoroughly. Once the beef cooking is underway, begin heating a pot (medium size) of water on medium-high heat. Add diced tomoatoes, together with the green chiles and stewed tomatoes. Once the beef is fully cooked, drain excess liquid, then add Ranch and Taco mix to the beef. Add beef mix to the water, tomato, and chile mixture. Add remaining ingredients and simmer.  I enjoy adding ¼ cup tortilla strips. Makes 6 servings

Chicken Fiesta Soup: 2 boiled chicken breasts, shredded, 4 cups chicken broth (less sodium), 1 cup salsa, 1 package Mexican seasoning, 1 can corn, 1 bag of spinach.
Boil broth and salsa. Add in remaining ingredients and simmer. Top with low-fat cheese. Makes 4 servings
Meatless Chili: 1 medium onion chopped (or use ½ frozen bag of chopped onions), 4 cloves garlic, minced, 1 T olive oil, ¾ cup julienne carrots, 1 can stewed tomatoes, 1 can diced tomatoes, 2 cans black beans, drained, ½-1 package chili seasoning mix, 1 T chopped parsley.
Saute onions and garlic in oil in a pan large enough for remaining ingredients. Add carrots, tomatoes, beans, seasoning mix and parsley. Cook on medium heat for 10-15 minutes. Makes 6 servings

Stuffed Green pepper soup: ½ pound ground turkey, 2 cans condensed tomato soup, 2 cans water, 1 cup green bell peppers, diced, 1 cup white or brown  rice, 1/2 cup onion, diced, ¼ cup Worcestershire sauce (optional), 2 cloves garlic, minced, 1 teaspoon basil, Ground cayenne pepper to taste.

Add the cans of soup with two cans of water along with the peppers, onions, garlic and basil into a pot and heat on medium-high.  In a skillet, brown the ground turkey. Pour Worcestershire sauce over the ground turkey and sprinkle with cayenne pepper and simmer until the liquid is cooked in, then add the meat to the pot.  Prepare rice according to box.  Bring the soup to a boil, reduce heat and simmer for 5 to 8 minutes or until the vegetables are cooked through. 

Raspberry salad: ½  bag of spinach mix, ¼ cup sliced almonds, ¼ Pasteurized feta cheese crumbles, ¼ cup dried cranberries, 1-2T Light Rasberry vinaigrette dressing (Kraft makes a wonderful version of this with an olive oil base)
Makes 1 serving

Tuna salad: ¼ bag of spinach, mixed with ¼ bag of romaine , 1 can tuna in water, ¼ peanuts, sliced almonds or sunflower seeds, ¼ cup dried cranberries, optional, 2 T Low-fat version of your favorite dressing (I prefer the raspberry or balsamic vinaigrette by Kraft)
Serve with a toasted pita round.  Makes 1 serving

Remember, it's all about the BETTER choices, not always the BEST choice.  For my family, most nights wet end up with Crock Pot dinners or Fish-Steamed veggies-Rice (sometimes rotated with chicken).  And the fish is easy, I buy those $1 Halibut or Salmon single frozen packs, add some seasoning, lightly coat with olive oil, place in pan for a few minutes each side.
Crock Pot Beef Stew: made with round steak or 90% lean beef stew cuts, 1 can tomatoes, 1 package frozen onion-cut, 1 can beef broth,1 small package baby  carrots, 1 small package red potatoes, package of onion soup, water to cover ingredients-cook beef in pan with 1 T olive oil then place all ingredients in crock pot and pour enough water to cover ingredients.  Cook on 4, 6 or 8 hour setting in crock pot.
Homemade Grilled Cheese w/spinach: 2 slices whole wheat bread, 1-2 t olive oil, 1-2 slices your favorite cheese, the low-fat version (mozzarella works great with this recipe), 2 slices tomatoes, 1/3 cup spinach
Coat 1 side of each slice of bread, build sandwich.  And grill in skillet or Panini press.
Sweet and Sour shrimp kabob: 3 T chili sauce, 1 T soy sauce, ½ t garlic powder, 8 ounces pineapple chunks in juice, 1 green pepper, sliced to fit kabob, 1 small onion, sliced to fit kabob, 1+ pound medium peeled and deveined shrimp (place 6-12 shrimp aside for shrimp cocktail on following day).
Combine first 4 ingredients in a mixing bowl.  Drop shrimp into mix and refrigerate for 30 minutes.  Skewer shrimp, pineapple, green pepper and onion and grill
Black bean dip: ¼ can black beans (drained and rinsed), fresh cilantro, diced tomatoes, 1/8 cup corn, jalapenos-chop tomatoes and cilantro and mix ingredients to your liking.  Use a pita to dip into dip: Spray pita with olive oil, toast and slice into quarters.
Zucchini Stix: 4 T dry bread crumbs, 2 T parmesan cheese, 1 egg white, 1 t milk, 2 zucchini cut lengthwise into quarters, ½ cup spaghetti sauce.  Combine bread crumbs and parmesan cheese. Combine egg white and milk in another dish. Dip each zucchini stick into both mixtures and place on baking sheet. Coat with cooking spray and bake 15 minutes at 400 degrees. Serve with sauce.  Makes 2 servings
Pasta Fazouelle (it looks like a lot, but its really easy!): 1 pound lean ground beef, 1 cup diced onion, 1 cup sliced celery, 1 cup sliced carrots, 2 cloves minced garlic, 1 can tomatoes (15 oz.), 1 can tomato sauce (15 oz.), 1 can red kidney beans (15 oz.) undrained, 2 cups water, 5 t. beef bouillon, 1 T dried parsley flakes, 1 t salt, 1/2 t oregano, 1/2 t sweet basil, 1/4 t black pepper, 1/2 cup small macaroni.
  • Brown beef in large skillet and drain. Add all ingredients except macaroni, bring to a boil. Lower heat, cover and simmer 20 minutes. Add macaroni and bring to boil. Simmer until vegetables are done (10 minutes).
  • If your kids don't like it, freeze it in small containers for a quick lunch

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