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Post by AussieMeg on Jul 8, 2014 0:34:26 GMT
My first choice would be vegetable lasagne. There is the extra yummy (ie. fattening!) version with bechamel sauce. Or you could lower the fat content by using low fat ricotta instead of bechamel.
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Deleted
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Sept 28, 2024 22:25:50 GMT
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Post by Deleted on Jul 8, 2014 0:49:47 GMT
Going through all of these ideas and writing things down...but had to stop and copy/paste this comment
I've slowly replaced ground beef with ground turkey/chicken. At first it was half beef and half other. Then 1/4 beef and 3/4 other. Now both DH and I prefer the texture of other ground meat for everything other than a burger
I've actually thought about doing this for things like spaghetti or tacos. I'm going to do it. No one will even know.
Back to scroll through and write stuff down
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Post by anxiousmom on Jul 8, 2014 0:54:46 GMT
Going through all of these ideas and writing things down...but had to stop and copy/paste this comment I've slowly replaced ground beef with ground turkey/chicken. At first it was half beef and half other. Then 1/4 beef and 3/4 other. Now both DH and I prefer the texture of other ground meat for everything other than a burger I've actually thought about doing this for things like spaghetti or tacos. I'm going to do it. No one will even know. Back to scroll through and write stuff down I don't eat any red meat (or pork) ((personal choice, I just don't care for the taste.)) I use ground turkey in pretty much everything that you would use ground beef. It is very rare that anyone even notices. It isn't necessarily less fat though. You have to really watch that.
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Deleted
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Sept 28, 2024 22:25:50 GMT
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Post by Deleted on Jul 8, 2014 1:00:07 GMT
Ok...Lots of good ideas. Some stuff I know won't work, some stuff I'm not sure of (many mentioned portobello mushrooms...none of us "love" mushrooms...so I'm not sure we could disguise that enough) and lots that I can see working. Thank you to everyone who contributed. Now with these basics...I can go to a recipe site and enter my ingredients and see what kind of stuff comes up.
I broke the news tonight at dinner that I was doing some research and that we'd be making a change. My eldest (who will start her junior year of college in a few weeks) probably squaked the loudest...but after dinner told me she'd like to try something with quinoa...so I know she's giving it some thought and even though she was the hardest to convince...she must be onboard if she's looking for stuff and actually finding things she wants to try.
I guess I better start paying attention to the "What's for Dinner?" threads. I'd pick up on all this kind of stuff every week.
Thanks again.
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caro
Drama Llama
Refupea 1130
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Post by caro on Jul 8, 2014 1:20:37 GMT
The best thing I ever did was cut all white flour, white sugar ang go with whole grains, fruits, veggies and anything plant based. Quinoa Pasta is really good, ai little pricey but good.
A good rule of thumb, look at your dinner plate, fill half with veggies, 1/4 grain and 1/4 meat. It works and you feel full because it looks like a lot of food. Good luck.
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Post by psoccer on Jul 8, 2014 1:27:22 GMT
I take an eggplant, skin it, and cut it into little cubes. I clean out as much of the seeds as I can. I cook it in some olive oil with some onions. I add some garlic and Italian seasonings. Then I throw in some tomato sauce and tomato paste, along with some better than bouillon, I use chicken or veggie base. Both are good. It simmers for awhile. Then we throw it over some pasta. My kids love it.
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Deleted
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Post by Deleted on Jul 8, 2014 1:33:37 GMT
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Deleted
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Post by Deleted on Jul 8, 2014 1:35:04 GMT
The best thing I ever did was cut all white flour, white sugar ang go with whole grains, fruits, veggies and anything plant based. Quinoa Pasta is really good, ai little pricey but good. A good rule of thumb, look at your dinner plate, fill half with veggies, 1/4 grain and 1/4 meat. It works and you feel full because it looks like a lot of food. Good luck. Maybe we'll get there one day (cutting out white flour/sugar) Gotta take baby steps. If I can conquer reducing red meat and having a few meatless options per week...that'll be huge and we can add more changes later.
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Post by lucyg on Jul 8, 2014 2:20:11 GMT
Anxiousmom or anyone knowledgable, what exactly is yellow rice? Is it that New Orleans style rice, or something different? A brand or a recipe? sorry, I've been focused on Mexican rice and fried rice for so many years, I've kind of let the other flavors go. oh! OP, veggie fried rice (or with a tiny bit of cooked meat if you wanted) would be a good dinner, too.
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Post by anxiousmom on Jul 8, 2014 2:24:50 GMT
Anxiousmom or anyone knowledgable, what exactly is yellow rice? Is it that New Orleans style rice, or something different? A brand or a recipe? sorry, I've been focused on Mexican rice and fried rice for so many years, I've kind of let the other flavors go. oh! OP, veggie fried rice (or with a tiny bit of cooked meat if you wanted) would be a good dinner, too. Yellow rice is rice flavored with saffron. You can make it yourself, but saffron is kind of expensive, so I buy it "premixed" so to speak. Here is the link for the Vigo brand, but my Publix store brand is just as good at about a third of the cost. The Arroyo brand is most excellent also (but they irritate me with their wasteful packaging-using both a box AND a plastic bag inside. LOL) Vigo Yellow Rice
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Post by lucyg on Jul 8, 2014 4:57:41 GMT
Okay! So sort of an Indian style rice? Thank you. I'll try that dinner of yours one of these days. Even the 5yo might like it.
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Post by AussieMeg on Jul 8, 2014 5:46:51 GMT
A couple more I thought of from when DSO and I were on a low cal diet (approx 300 calories per meal):
Red curry with pumpkin and green beans served with brown rice.
Nepalese lentil soup - normally I don't find soup filling enough for dinner but this one is very filling.
Sweet potato bastillas using filo pastry (I think you call it phyllo) so not as many calories, carbs or fat as other pastries.
Vegetarian shepherd's pie - use lentils, onion, carrot, celery, zucchini, tomato etc etc and season with garlic, curry powder, cumin, turmeric. Instead of pastry you top it with mashed potato & sweet potato, top with a small amount of shaved Parmesan and bake.
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Post by AussieMeg on Jul 8, 2014 5:56:16 GMT
Oh, I forgot to mention my favorite egg based meals such as Huevos Rancheros and Nasi Goreng that can be meat free.
My very favorite one is with roughly mashed sweet potato and canellini beans, onion, capsicum, diced chorizo ( obviously you'd leave this out for meat free). I can't remember off the top of my head what else is in there, probably garlic and other spices. Bake in the oven then make some wells in the mixture then break an egg into each well. Bake until eggs are just cooked ie. yolks are runny and whites are set. This is one of our favorites.
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paget
Drama Llama
Posts: 7,024
Jun 25, 2014 21:16:39 GMT
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Post by paget on Jul 8, 2014 6:24:30 GMT
Thank you, op, for starting this thread and thank you to all the contributors. I want to do meatless Monday but it really stumps me. I tried spaghetti without meat and it was a huge flop.
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Post by justkallie on Jul 8, 2014 8:13:21 GMT
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Post by AussieMeg on Jul 8, 2014 10:42:45 GMT
Ooooh, I thought of another one! I've posted this recipe here before. It is for Chicken in Basil Cream Sauce but we actually just cook the sauce to serve with pasta. It is our favorite pasta sauce in my house. You can use plain spaghetti or a filled pasta like tortellini of ravioli - vegetable or cheese filled rather than meat filled of course! Then again, it doesn't really fit your requirements of low carb. But it's bloody good!
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Post by anxiousmom on Jul 8, 2014 11:43:41 GMT
Okay! So sort of an Indian style rice? Thank you. I'll try that dinner of yours one of these days. Even the 5yo might like it. You know, I don't think it is Indian style rice, more like Spanish. If I was making paella I would use this style of yellow rice, or when I make black beans/rice or chicken/rice (Arroz Con Pollo.) So maybe Spanish, but my side of the world Spanish- like Cuba, etc. And, if you call it sunshine rice, the 5 year old will probably eat it. That's what my youngest always called it. LOL
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jenniferg
Shy Member
Posts: 17
Jun 26, 2014 23:36:19 GMT
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Post by jenniferg on Jul 8, 2014 12:56:20 GMT
I've been wanting to try quinoa and the recipe linked to allrecipes for quinoa with black beans looks great. Can't wait to try it out.
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caro
Drama Llama
Refupea 1130
Posts: 5,222
Jun 26, 2014 14:10:36 GMT
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Post by caro on Jul 8, 2014 13:13:30 GMT
Another trick with quinoa. Toast it in the oven before you cook on the stove top. It gives the quinoa a rich nutty flavor. I don't always have time to do this but try it , really good!
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Post by lucyg on Jul 8, 2014 13:30:44 GMT
Okay! So sort of an Indian style rice? Thank you. I'll try that dinner of yours one of these days. Even the 5yo might like it. You know, I don't think it is Indian style rice, more like Spanish. If I was making paella I would use this style of yellow rice, or when I make black beans/rice or chicken/rice (Arroz Con Pollo.) So maybe Spanish, but my side of the world Spanish- like Cuba, etc. And, if you call it sunshine rice, the 5 year old will probably eat it. That's what my youngest always called it. LOL Thanks and sorry I'm being so dense. These are just cooking styles I haven't done before. I've had Cuban food a few times, but not enough to know what I'm doing, and it's been 40 years since I visited Spain. Now I gotta go bookmark this thread.
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Post by Crack-a-lackin on Jul 8, 2014 14:04:57 GMT
That does look good! Thanks for posting the link.
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Post by missmiss on Jul 8, 2014 14:16:28 GMT
Pasta Santa Fe
Ingredients
- 1 Medium Onion - 3 cloves garlic (minced) - 2 tablespoons canola oil - 2 each: medium zucchini, poblano chilies, sliced tomatoes - 1 cup whole-kernal corn - 2 Tablespoons chili powder - 1 teaspoon dried oregano leaves - 1/2 teaspoon ground cumin - 2 tablespoons chopped cilantro Salt and pepper to taste 8 ounces pasta
Directions: - Saute onion and garlic in oil in large skillet until tender, about 5 minutes.
- Add remaining veggies, chili powder, oregano, and cumin. Cook, uncovered, over medium until veggies are crisp tender, about 10 minutes.
- Stir in cilantro; season to taste with salt, and pepper.
- Toss with pasta
____________________________________________________________________________________________________________________________________________________ Ingredients:
8 ounces linguine cooked 1 zucchini medium sliced1 onion medium -chopped 2 tomatoes chopped and seeded 1/4 cup parsley chopped 1 tablespoon oil 2 clove Garlic minced 1 teaspoon dried basil 1 teaspoon oregano 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 cup Parmesan cheese grated
Directions: Cook pasta according to package directions. Keep warm.
Slice zucchini. Chop onion and tomatoes. Snip parsley.
Heat oil.
Press garlic into skillet. Stir fry 15 second.
Add zucchini and onion. Stir fry 2 - 3 minutes, until crisp tender.
Add tomatoes, parsley and seasonings to skillet.
Gently stir 1 - 2 minutes, until thoroughly heated. Remove from heat.
Stir in warm pasta and parmesan cheese. Serve immediately. ____________________________________________________________________________________________________________________________________________ MEXICAN LASAGNA
10-15 flour tortillas (I like whole wheat) 2 16 oz. cans black beans, drained and rinsed 1/2 to 1 12 oz. container sour cream (I like Tofutti brand sour supreme) 1/2 large cooking onion, finely chopped 2 green bell peppers, finely chopped 1 to 2 red or yellow bell peppers, finely chopped a few hot peppers (optional), diced 3 to 4 cloves garlic (or more) minced 1 packet vegan taco seasoning chili powder (optional) salt and pepper olive oil (for cooking veggies) hot sauce (optional)
Directions:
Heat oil in large frying pan or wok. Add onion, garlic, and peppers and cook on medium heat until they begin to soften and continue cooking until veggies are tender and there is some liquid in pan.
While cooking, add chili powder, salt, and pepper to taste.
While veggies are cooking, mash up black beans with back of fork or potato masher until pasty. Some whole beans can still be present.
Add sour supreme by large spoonfuls and mix with beans until mixture is creamy. You may use 1/2 whole container depending how creamy you like it.
Add taco seasoning to bean sour supreme mixture and stir until thoroughly combined. If you really like spice, add a little hot sauce.
Grease the bottom of a 9x13 inch casserole dish and arrange tortillas so that entire bottom of dish is covered. Tortillas can overlap, but feel free to cut them to fit. Spoon out half of cooked veggies and spread them on top of tortillas. Trying not to use liquidy part.
Arrange another layer of tortillas on top of veggies and spread bean sour supreme mixture on top. Arrange another layer of tortillas and pour remaining veggies and cooking liquid on top. Using the liquidy part of the cooked veggies for the last layer allows it to seep down and flavor the whole casserole.
Arrange a final layer of tortillas for top of casserole.
Place in oven and bake for about 20 minutes at 350 degrees. ______________________________________________________________________________________________________________________________________________________________________
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Post by missmiss on Jul 8, 2014 14:23:39 GMT
Spaghetti and Spaghetti!
Ingredients: - 1 medium spaghetti squash, halved and seeded - 2 small eggplant, unpeeled, cut into 1/2- inch cubes - 1 1/2 each: chopped onions, mushrooms - 4 garlic cloves, minced - 1 1/2 cups spicy tomato juice - 4 medium tomatoes, chopped - 1/2 cup loosely packed fresh OR 2 teaspoon dried basil leaves Salt and pepper to taste 8 ounces thin spaghetti - 1/4 cup Parmesan Cheese
Directions: - Place squash halves, cut sides down, in baking pan; add 1/2 inch of water - Bake covered at 350 until tender 30 to 40 minutes - Using fork, scrape squash to separate into strands - Saute eggplant, onions, mushrooms, and garlic in lightly greased dutch oven or large saucepan for 10 minutes - Add tomato juice, tomatoes, basil; heat to boiling - Reduce heat and simmer, covered, until vegges are tender 10 to 15 minutes - Season to taste with salt and pepper - Toss spaghetti and squash in a large serving bowl - Add veggies and cheese and toss
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Post by missmiss on Jul 8, 2014 14:24:29 GMT
Black Bean and Corn Quesadillas 2 teaspoons olive oil 3 tablespoons finely chopped onion 1 (15.5 ounce) can black beans, drained and rinsed 1 (10 ounce) can whole kernel corn, drained 1 tablespoon brown sugar 1/4 cup salsa 1/4 teaspoon red pepper flakes 2 tablespoons butter, divided 8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
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Post by mollycoddle on Jul 8, 2014 14:31:37 GMT
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craftchickapowpow
Full Member
My Circus My Monkeys
Posts: 206
Jun 26, 2014 16:12:18 GMT
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Post by craftchickapowpow on Jul 8, 2014 14:34:25 GMT
we love shrimp omlets with avacado, green onions, a bit of lowfat cheese and sour cream. You could use salsa for a Mexican fare or asparagus and leave out the shrimp.
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Post by BoilerUp! on Jul 8, 2014 14:59:09 GMT
Dirty rice w/ some steamed veggies
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Post by knit.pea on Jul 8, 2014 15:05:21 GMT
This sounds good. I would make it very basic, for my guys--no chilis, mild salsa, regular eggs, queso (recipe from The Gluten Free Goddess, excerpted to remove chat) Eggs Diablo on Polenta Bake the eggs as you stir the polenta and your brunch- or dinner- will be done in no time. I used stone ground cornmeal for the polenta, so it took longer to cook than a pre-cooked "instant" version. The creamy corny texture was worth the effort. Ingredients: 1 cup Bob's Red Mill Gluten-Free Polenta 4 1/2 cups light GF vegetable broth 1 cup grated Cheddar or Pepper Jack cheese (use vegan cheese to keep it dairy-free) Sea salt and fresh ground pepper, to taste 2 cups spicy salsa 2 cups GF red pasta sauce 1/2 cup chopped roasted green chiles- hot or mild, to taste A good dash of balsamic vinegar 4 cloves garlic, minced Red pepper chili flakes, to taste A good dash of cumin or chipotle powder, if desired Fresh chopped cilantro or parsley, to taste 8 large free-range organic eggs To serve: Queso fresco, goat or feta cheese, if desired Instructions: Preheat the oven to 350ºF. In a large heavy-bottomed pot, bring the broth to a high simmer and pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go. Keep stirring. This take a while. Hand the whisking job over to a willing and able assistant as you prepare the eggs. Combine the salsa and red sauce, chiles and vinegar for the Diablo Sauce. Add in the garlic and spices. Pour into a deepish baking pan- I used a 10x13-inch pan. Place the pan in the oven for ten minutes to heat the sauce. When you are about half way through the polenta process (around the 10 to 15 minute mark) pull the pan from the oven and crack the eggs- one at a time, preferably- into the simmering sauce. Place the pan back into the hot oven. The Diablo sauce will poach the eggs. When cooking only four eggs, I will cook the eggs and sauce in a deep skillet (covered) on the stove, instead; I chose to bake them on this occasion because I was poaching 8 eggs at once. When the polenta has thickened and is pulling away from the sides of the pot a bit, add in the shredded cheese and season with sea salt and pepper, to taste. Remove the pot from the heat. Note: If all goes well, the eggs and polenta will be done at the same time. My polenta took a little longer than I anticipated, so my poached eggs turned out a little more solid than I like. I should have pulled the pan from the oven and kept the eggs on the stove top until the polenta was ready. For serving: Spoon a circle of polenta on each of four warmed serving plates. Spoon some Diablo Sauce over each mound of polenta. Top with two poached eggs. If there is any remaining sauce, spoon a little extra on each plate. Top with fresh chopped cilantro if you like. Crumble a little queso fresco, goat cheese, or feta on each serving, if desired. Serves 4. glutenfreegoddess.blogspot.com/2008/01/huevos-diablo-on-soft-polenta.html#ixzz2t9XoS45e
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Post by anxiousmom on Jul 8, 2014 16:45:42 GMT
You know, I don't think it is Indian style rice, more like Spanish. If I was making paella I would use this style of yellow rice, or when I make black beans/rice or chicken/rice (Arroz Con Pollo.) So maybe Spanish, but my side of the world Spanish- like Cuba, etc. And, if you call it sunshine rice, the 5 year old will probably eat it. That's what my youngest always called it. LOL Thanks and sorry I'm being so dense. These are just cooking styles I haven't done before. I've had Cuban food a few times, but not enough to know what I'm doing, and it's been 40 years since I visited Spain. Now I gotta go bookmark this thread. Nah, not dense. It would be like me with Indian food-I would have no idea where to start. I live in Florida, and we have a large population of spanish cookers. There is a huge Cuban influence among others. Do you know of or have you been to the Columbia Restaurant? (If not, put it on your list) The original was just down the interstate from me. So while I can cook killer traditional southern foods, I also have a few foods that are of Cuban influence that are very much in the standard rotation-like chicken and rice, and black beans and rice.
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Post by lucyg on Jul 8, 2014 22:13:55 GMT
I don't think we have Columbia here, but we do have some small, family-owned Cuban restaurants. My mom and stepdad eat at one pretty regularly, so I should invite myself along sometime. And I know what you mean. I was practically born eating Mexican and Chinese. Everything else is a little exotic. Thanks again for giving me special attention when I needed it.
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