Message Boards

Topic : 1st Things 1st HRC/HY Recipes

Number of Replies: 41
New Messages This Week: 0
Last Reply On:
Created on : Wednesday, July 06, 2005, 12:57:56 pm
Author : dataimport
Welcome to 1st Things 1st Recipes.

Share your favorite High Response Cost/High Yield recipes! Everyone is always looking for a new tried and true recipe that meets the HRC/HY standards. Post them here!

REMEMBER to use a bullet point before the first word of each line when you list your ingredients.

Whenever possible, add nutritional information. HAPPY HEALTHY COOKING!

Join the new Dr. Phil Community! Currently in BETA, the new Dr. Phil Community will allow you to personalize your message board experience. Start by creating your user profile here.

For help and FAQs on the new BETA Community, please click here.

As of January, 2009, this message board will become "Read Only" and will be closed to further posting. Please join the NEW Dr. Phil Community to continue your discussions, personalize your message board experience, start a blog and meet new friends.

July 23, 2005, 8:38 am CDT

Where are the old recipes?

Wendie49 here, did we lose all those wonderful recipes?.  We don't have a favorite list anymore.  Gee I hope we can have all the old recipes back, there must have been 240 of them.   Has anyone heard from Delight I miss hearing ffrom you hope your on here soon.   Wendie49
 
July 23, 2005, 12:05 pm CDT

1st Things 1st HRC/HY Recipes - Archives

The site is listed under Archives or you can copy and paste the info below and use your Browser:

 

http://www.drphil.com/messageboard_archive/?IDX=messages&DiscussionID=818

 
July 24, 2005, 6:28 pm CDT

Cranberry Sparkel

In Pitcher, combine 2 cups brewed green tea, cooled, 2 cups cranberry juice and 1/4 cup orange-flavored seltzer water. make 4 servings.
 
July 24, 2005, 6:32 pm CDT

Tropical mmm..

In a blender combine 1 cup   each green tea brewed &cool, mango nectar and pineapple juice. Add ice. Makes 4 servings
 
July 27, 2005, 4:05 pm CDT

ADDICTIVE ENCHILADA CASSEROLE


1 1/2 lb ground beef or bite-sized pieces of chicken
1 C chopped onion
1 1/2 tsp cumin
2 garlic cloves
4 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
1 C water
2 C taco sauce or salsa
12 corn or flour tortillas
1 lb Monterey Jack cheese (shredded)
1 C sour cream

Preheat oven to 375 and grease 13" x 9" pan.  In skillet, cook ground beef or chicken and onion til brown.  Drain and add next 6 ingredients. Simmer 10 minutes uncovered, stirring occasionally until liquid evaporates. Meanwhile, pour 1/2 C taco sauce in casserole. Arrange 1/2 of the tortillas to cover bottom of casserole.  Pour 1/2 C additional sauce over tortillas. Spoon in meat mixture and top with sour cream and 1/2 cheese sprinkle. Arrange remaining tortillas over cheese. Spread remaining taco sauce over tortillas. Top with remaining cheese.  Cover and bake 40 mins. 

Enjoy!             JO JO
 
July 30, 2005, 12:44 pm CDT

Kale & Bean Soup - 4 servings

The Banshee, a local pub/restaurant, serves only very traditional Irish dishes but has a Wednesday lunch special of Portuguese andouille kale soup.  No one knows why, but if it's an advertising ploy, it's certainly very clever.

 

 

I'm not the biggest fan of sausage, personally, but when I need to use it in a recipe, I use a low-fat turkey sausage.  So here is a version called Kale and Bean Soup.

 

 

Ingredients:

  • 18 ounces low-fat turkey sausage, sliced
  • 3 teaspoons olive oil
  • 6 cloves garlic
  • 1 ½ cups onion, chopped
  • 4 cups fresh kale chopped
  • 4 cups low-salt, fat-free chicken broth
  • 2 cups white kidney beans (or any other cooked beans)
  • 1 1/2 cups diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

 

 

Slice sausage into bite-sized slices. In a large pot, heat olive oil then add garlic and onion. Sauté until soft. Add kale and sauté until wilted. Add 3 cups of broth, sliced sausage, and 1 1/2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.

 

 

Blend the remaining beans and broth until smooth then mix into soup to thicken. Simmer for 15 to 20 minutes.

 

 

I prefer one dish meals and often substitute more vegetables (occasionally fruit) for grain/bread/starch.  The proportions of fat, protein, and carbohydrates aims to comply with the Rapid Start meals.

 
August 6, 2005, 3:34 pm CDT

Mexican-style Summer Squash soup

1 1/2 t butter, 1/2 Lg onion , thinly slice, 4 zucchini or yellow squash (24oz) chopped 

  

2 cloves garlic,minnced ,1/2 lg. red pepper chopped, 1/4 c. drained, chopped canned tomatoes, 

  

2 1/4 cans (14 1/2 oz each) chicken broth.  1/2 tsp. black pepper 

1/2 tsp dried oregano, 1/4 tsp cumin, 1 1/2 T cornmeal 

  

Melt the butter in a medium soup pot over medium heat. Stir in the onion, zucchini or yellow squash, garlic, and bell pepper. Cook, stiring occasionally, untill excess liquid from the squash has evaporated,8to 10 min.   

  

stir in the tomatoes and broth. reduce the heat to low and stir in the black pepper, oregano, and cumin. Cook the soup, uncovered, untill the vegetables are tender, about 10mins.  

  

stir in the cornmeal, and cook until thickened slightly. 5 minutes.  Makes 6 servings.   86 caloties per serving   exchange, 1 vegatable, 1/2 bread , 1/2 fat. 

 
August 6, 2005, 9:05 pm CDT

Mid-Asian Turkey Soup (Serves 1-2)

  • 6 oz lean ground turkey or cubed turkey breast
  • 1 1/2 cups bean sprouts
  • 1/2 cup sliced scallions
  • 5 cups spinach leaves
  • 1/4 cup cooked fine egg noodles
  • 1 tsp olive oil
  • 3 tsps minced garlic
  • 1/2 tsp grated fresh gingerroot
  • 2 tbsps lite soy sauce
  • 3 cups low salt chicken stock
  • 1 tbsp finely diced hot chili pepper
  • 1 cup mixed summer fruits (diced melon, apples, grapefruit, grapes, berries, etc.)

Combine turkey, sprouts, scallions, oil, garlic, gingerroot, soy sauce, stock, and chili pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Add spinach and noodles. Simmer for 1 minute. Spoon into serving bowl(s) and serve with mixed fruit as a side dish. 

  

 
August 11, 2005, 9:05 am CDT

Jello Tuna Salad

Tuna at its best--in a well-seasoned salad that stays fresh until served (From the Joys of Jello book circa 1962) 

  

* 1 pkg (3 oz.) Jell-O Lemon, Lemon-Lime, or Lime Gelatin 

* 1/2 teaspoon salt 

* 1 cup boiling water 

* 3/4 cup cold water 

* 1 tablespoon lemon juice 

* 1/2 cup mayonnaise 

** 1 teaspoon grated onion 

**  1/2 cup copped cucumber 

* 1 can (7 oz.) tuna, drained and flaked 

** 1/4 cup sliced stuffed olives 

**  2 tablespoons chopped pimiento 

  

Dissolve Jell-O and salt in boiling water.  Blend in cold water, lemon juice, mayonnaise, and grated onion.  Chill until very thick.  Fold in remaining ingredients.  Pour into a 1-quart mold or serving bowl.  Chill until firm.  Unmold on crisp salad greens, serve with additional mayonnaise, if desired.  Makes about 4 cups, or 4 entree servings. 

  

**DeLuxe Tuna Salad:  Prepare Tuna Salad, omitting onion, cucumber, olives, and pimiento and adding 1/2 cup each cooked peas and chopped apples. 

  

Note:  As you can see, this was published in 1962, and before the days of Sugar Free Jell-O & Miracle Whip Lite or FF.  Feel free to substitute MW for "mayonnaise",  ** I think you could also substitute the cucumber for the peas to reduce carbs. 

  

Connie 

 
August 12, 2005, 11:20 pm CDT

Assorted Grill Recipes (Part 1 of 2)

Summer is winding down, so here are some delicious grill recipes before it’s too late! 

  

  

These all can be tweaked into broiler or regular oven recipes for preparation other times of the year. 

  

  

~ Creamy Lemon Tarragon Chicken (4+ servings) 

~ Citrus Soy Tuna (4+ servings) 

~ Garlic and Rosemary Portobello Mushrooms (4 servings) 

  

  

Creamy Lemon Tarragon Chicken (4 to 8 servings) 

  • 1 cup fat free plain yogurt
  • 1 cup fresh squeezed lemon juice
  • 4 tbsp chopped fresh tarragon
  • ½ tsp salt
  • ½ tsp coarse ground black pepper
  • 4 boneless, skinless chicken breasts

Combine above in a large plastic bag, shake gently, and allow to marinate in the refrigerator for 3 hours - turn occasionally. Grill 8 minutes per side until breasts are opaque and no longer pink. Brush each side with remaining marinade at the 2 minute mark and discard the leftovers. If using a thermometer, insert the tip into the thickest part of the breast. It should register 180 degrees and juices should run clear. 

  

  

Citrus Soy Tuna (4 to 8 servings) 

  • Four 6 oz tuna steaks, 1” thick
  • 1 cup fresh squeezed lemon juice
  • 1/3 cup fresh squeezed pink grapefruit juice
  • 1 cup fresh squeezed orange juice
  • 2 tbsp olive oil
  • 1 tsp lite soy sauce
  • 2 crushed cloves garlic
  • 1 tsp minced gingerroot
  • ¼ tsp Tabasco sauce

Combine above in a large plastic bag, shake gently, and allow to marinate in the refrigerator for 3 hours - turn occasionally. Grill 5 minute per side or until meat is white and flaky. Brush each side with remaining marinade at the 2 minute mark and discard the leftovers. 

  

  

Per 6 oz tuna steak: 147 calories, 3 g carbohydrates, 29 grams protein, 2 grams fat 

  

  

Garlic and Rosemary Portobello Mushrooms (4 servings) 

  • 4 large Portobello mushrooms
  • Garlic
  • Rosemary

Snap out & discard each mushroom stem. Wipe caps clean with damp paper towel. Never clean a mushroom under running water. They soak up liquid like a sponge. 

  

  

Cut 12 slits around the top of each cap. Insert a sliver of garlic and a small stem of rosemary in each slit. Brush each cap with olive oil and grill for 4 minutes on each side. 

  

  

Per cap: 61 calories, 7 grams carbohydrates, 3 grams protein, 4 grams fat 

 
First Page | Previous Page | 1 | 2 | 3 | 4 | Next | Last