I've had this issue once before, and found it helpful to create a journal entry about it (even though I have only just now gone to refer back to it, and realized how much I had forgotten, as I knew I would! :o) 

As a member of Paperbackswap.com, I send away my old books to members who request them, in exchange for credits to order other people's used books that I want to read.  I have exchanged dozens of books this way.  More often than not, the book I'm sending is one I've never actually read, or have read so long ago that I no longer remember it at all. 

Classic example: This week I've recieved a request for my Richard Simmons FoodMover Cookbook.  His workouts are fun, with catchy music.  I'll give him that much.  But I didn't really lose any significant weight on his plan (I know others have, but not personally).  Maybe I would have if I had actually used (or *read*) the recipes in this cookbook!  I'm going to record a few that I would actually like to try:


Eggs in a Nest
Preheat oven to 325. Separate an egg, whip the white until it forms soft peaks.  Lightly butter a slice of bread, mound the whipped egg whites on top, then gently drop the yolk into the center.  Bake for 10 minutes or until yolk is cooked and whites are golden.  Add salt & pepper to taste. 1 serving (Foodmover: 1 protein, 1 starch, 1 fat)

Mexican Quiche
Preheat oven to 350. Mix 2 cups egg beaters, 1 cup skim milk, 1/2 cup sliced mushrooms, 1 large finely chopped onion, 16 oz fat free cottage cheese, 8 oz shredded fat free cheddar cheese, 2 cups chopped fresh broccoli, 1/2 cup chopped green pepper, 1/2 cup salsa, 1/4 tsp salt, 1/2 tsp pepper.  Pour into greased 9x11 baking dish.  Bake for 1 hour or until eggs are firm and top is slightly brown. 8 servings (Foodmover: 3 protein, 1 veggie)

Very Berry Crepes
Slice 2 cups fresh strawberries.  Mix with 1 tbsp brown sugar and set aside.  Beat together 1 cup flour, 1 1/2 cups skim milk, 2 eggs, 1 egg white, 1 tsp sugar.  Cook crepes, using 1/4 cup of batter per crepe.  Fill with strawberries; roll up and serve. 6 servings of 2 crepes each (Foodmover: 1 dairy, 1 extra)

Chopped Salad
2 cups mixed greens (chopped into small pieces), 1 cup chopped tomato, 1/2 cup each: chopped roasted red peppers, mushrooms, cucumbers, blanched asparagus. Serve with balsamic vinegar or fat free dressing. 2 servings (Foodmover: 2 veggie)

Veggie Tip
For extra flavour, marinate veggies overnight in fat free dressing.

Nacho Salad
Brown 2 1/2 oz ground sirloin.  Add 1/4 cup canned black beans and 2 tbsp taco sauce to beef in skillet and saute 5-10 minutes.  Remove from heat. Layer on a plate: 6 low fat baked tortilla chips, 2 cups shredded lettuce, 2 chopped green onions, 1 chopped small tomato, meat mixture, 2 tbsp fat free shredded cheese, 2 tbsp salsa, and 2 tbsp fat free sour cream.  1 serving (Foodmover: 3 protein, 2 starch, 1 veggie, 1 extra)

Teriyaki Beef Salad
Combine 1 cup romaine lettuce, 2 chopped greet onions, 1/2 cup chopped zucchini, and 1/2 cup chopped cucumber.  Toss with 1 tsp olive or sesame oil, 1 tbsp rice wine vinegar, and 1 tbsp fresh lemon juice.  Slice 2 1/2 oz beef sirloin steak into thin strips, 1 inch long.  Cook on non-stick pan sprayed with non-stick spray in 1 tbsp low sodium teriyaki sauce until done. Serve steak on top of salad. Sprinkle with 1 tsp sesame seeds. 1 serving (Foodmover: 2 protein, 1 veggie, 1 fat, 1 extra)

Turkey Tomato Soup
Brown 1 1/2-2 lbs lean ground turkey in large stock pot. Drain excess fat. Cut all vegetables into bite size pieces: 1 lb fresh carrots, 10 oz frozen peas, 10 oz frozen corn, 6 chopped green onions, 8 small red potatoes with skins, 1 bunch fresh broccoli, 4 medium tomatoes, 6 stalks celery. Add vegetables to turkey. Add 1 tsp black pepper and 2 cans (46 fluid oz) V-8 juice. Bring to boil; reduce heat and simmer covered for approximately 4 to 5 hours, stirring occasionally. 16 servings, 1 1/2 cup each (Foodmover: 2 protein, 1 starch, 2 veggies, 1 extra)

Potato Soup
Cook 1 oz chopped canadian bacon, 1 can (14 1/2 oz) fat free chicken broth, 1 stalk chopped celery, 1 sliced small white potato, 1/4 cup chopped onion, 1/4 cup minced parsley, 1 cup chopped cabbage, 1 cup chopped carrot in sauce pan until vegetables are tender. Mix 2 1/2 tbsp flour with 1/4 cup water until it dissolves.  Add to saucepan and cook for approximately 2 minutes.  Add 1/2 cup evaporated skim milk and heat through. Salt & Pepper to taste. 3 servings, 1 cup each (Foodmover: 1 protein, 1 starch, 1 veggie, 1 extra)

Tex Mex Soup
Brown 1 lb lean ground turkey in large stock pot. Drain excess fat. Add 1 package reduced sodium taco seasoning mix and 1 package ranch salad dressing mix. Drain and rinse 1 can black beans. Add to turkey in stock pot. Add 1 cup frozen corn, 1 can northern beans, 1 can pinto beans, 16 oz broth or water or 1 can lite beer, 1 can tomatoes with chiles, 1 can stewed tomatoes. Bring to a boil. Serve hot. 8 servings, 1 1/2 cups each (Foodmover: 2 protein, 2 starch, 1 veggie)

Chicken Salad Stuffed Pita Sandwich
Mix 4 oz cooked shredded chicken breast, 1/4 cup finely chopped cooked broccoli, 1/2 cup finely chopped cooked red pepper, 1/2 tsp garlic powder, 1/4 cup fat free mayonnaise, and 2 tbs fat free shredded cheddar cheese thoroughly. Warm in microwave for 1 1/2 to 2 minutes, stirring every 30 seconds, until heated through and cheese starts to melt. Stuff half of chicken mixture into each 1/2 of pita bread. Serve warm or cold. 2 servings of 1/2 pita sandwich (Foodmover: 2 protein, 1 starch, 1 veggie, 1 extra)

Italian Noodles and Chicken
Heat 1 tsp olive oil in non stick pan. Add 1-2 cloves fresh crushed garlic and saute for 1 minute. Add 1 cup canned diced tomatoes, 1/4 tsp salt, 1/4 tsp oregano, and 3 oz cooked cubed boneless chicken breast (poached or grilled). Cover and let simmer for about 10 minutes. Mix in 1 cup cooked no yolk noodles and serve. 2 servings (Foodmover: 2 protein, 1 starch, 1 veggie)

Cheese & Spinach Shells
Cook 1 package jumbo pasta shells as directed on package. Preheat oven to 350. Spray 9x13 baking dish with non stick cooking spray. Defrost 2 boxes frozen chopped spinach, place in colander, squeeze out excess water. Combine 15 oz part skim ricotta cheese and 8 oz part skim grated mozarella cheese, 1 whole egg, 2 additional egg whites, and spinach. In 2 quart saucepan, combine 1 (28 oz) undrained can whole peeled crushed tomatoes, 1 (10 oz) can tomato sauce, 1 bay leaf, 1 tsp garlic powder, 1/2 tsp crushed basil leaves, 1/2 tsp crushed oregano leaves, 1/4 tsp ground black pepper, mixing well.  Simmer gently, uncovered, for 20 minutes, stirring occasionally. Discard bay leaf. Spoon 1 cup of sauce in bottom of baking dish. Stuff cooked pasta shells with approximately 1 tbsp of the spinach mixture. Place shells in pan. Spoon remaining sauce over shells. Bake for 25 to 30 minutes or until sauce is hot and bubbly. Sprinkle with 2 tbsp grated Parmesan cheese and 2 tbsp minced parsley. 12 servings, 4 shells each (Foodmover: 1 starch, 1 milk, 1 veggie, 1 extra)

Pasta Tip:
Place remaining shells in airtight containter to freeze for future use. Reheat in microwave or oven.

Reduced Chicken Cordon Bleu
Preheat oven to 350. Spray shallow baking dish with non stick cooking spray. Pound four 4 oz chicken breasts until approximately 1/2" thick. Mix together 2 tbsp parsley and 4 tbsp reduced fat stick margarine. Place 1 cup egg substitute and 3/4 cup italian flavoured bread crumbs in two separate shallow bowls or pie plates. Place 1/2 slice ham (requires 2 slices total), 1/2 slice cheese (requires 2 slices total) and 1/4 of margarine mixture on one end of one of the chicken pieces and roll up. Dip rolled chicken piece in the egg substitute and then in the bread crumbs and place in baking dish. Repeat. Bake approximately 45 minutes or until done. 4 servings (Foodmover: 4 protein, 1 starch, 2 fat)

Green Chicken Enchiladas
Preheat oven to 350. Spray small baking dish with non stick cooking spray. Spray small skillet with non stick cooking spray and heat over medium-high heat. Saute 1/4 chopped red bell pepper and 1/4 cup chopped sweet onions until just softened. Heat 2 soft 6-inch corn tortillas in microwave until warm. Lay flat in baking dish. Split between them 3 oz cooked boneless chicken breast, 2 tbsp low fat Jack cheese, pepper & onions, and 1 tbsp enchilada sauce on each tortilla.  Roll up and place seam side down in baking dish. Cover with remainder of 3/4 cup green chili or enchilada sauce. Cover pan and bake 30 minutes. Remove foil and bake until crispy on top, approximately 5 minutes.  1 serving (Foodmover: 4 protein, 2 starch, 1 veggie)

Yummy Turkey Meatloaf
Preheat oven to 375. In large bowl, mix 1 lb ground turkey, 2 tbsp garlic powder, 2 tbsp onion powder, 1/2 cup chopped fresh mushrooms, 2 egg whites, and 3/4 cup plain breadcrumbs until well blended. Shape into loaf and put into 9x5 loaf pan. Cover with 1 can diced tomatoes. Bake for 35-45 minutes or until done. 6 servings (Foodmover: 2 protein, 1 starch)

Sweet & Sour Meatballs
Preheat oven to 325. Mix together 2 lbs lean ground beef, 2 egg whites, 1/4 cup water, 1 package reduced sodium onion soup mix, and 1 cup plain bread crumbs. Form into 40 walnut size meatballs. Place meatballs in large pot with 1/4 cup water and simmer 10 minutes. Remove meatballs from pot and place in 3 quart oven proof casserole dish. Mix together 18 oz BBQ sauce, 8 oz crushed pineapple, and 1 cup brown sugar. Pour over meatballs. Bake for 1 1/2 hours. Black Pepper to taste. 40 meatballs, 4 per serving (Foodmover: 2 protein, 2 starch, 1 fruit, 1 fat)

Creme Brulee a la Free
Mix 3 3/4 cups skim milk and 3 small boxes instant white chocolate pudding mix with wire whisk until smooth. Pour into 12 individual cups or 9x11 baking dish. Refrigerate at least 30 minutes until set. Just before serving, mix 4 tsp each dark brown sugar and white sugar, sprinkle evenly over top of the pudding and place under broiler. Cook until sugar is melted and bubbly. Watch closely to prevent burning. 12 servings (Foodmover: 1 dairy, 1 fruit)

Bananas Foster Yogurt
Mix 2 tsp light brown sugar, 1/2 tsp plain Molly McButter, 1/2 tsp rum or almond extract, and cinnamon to taste into 1 cup plain or vanilla nonfat yogurt. Stir in 1/2 banana, peeled and thinly sliced. Transfer to serving dish. Sprinkle with cinnamon, if desired. Serve immediately. 1 serving (Foodmover: 2 dairy, 1 fruit)

Legal Latte
Warm 1 cup skim milk, 1 cup prepared coffee, 1 tsp vanilla extract in microwave for 3 minutes on medium-high power, or over low heat on stove. Do not boil. Add 1 tsp powdered sugar and serve. 1 serving (Foodmover: 1 dairy)

Fruity Fresh Frozen Fruit Bits
Peel 1 banana and cut into 8 pieces. Wash and stem 8 strawberries. With a teaspoon, dip fruit in 1 cup non fat yogurt (ie lemon or vanilla flavoured). Place coated fruit on plate covered with wax paper and set in freezer for 2-3 hours before serving. Thaw 3-4 minutes before serving. 4 servings, 4 pieces each (Foodmover: 1 fruit, 1 extra)

Wow! There were more recipes that I might actually make than I had expected.  And that's less than half of what the book has to offer too!  Hopefully, I'll remember to refer back to this post and try these recipes soon.

And, as always, check out this and other books on www.paperbackswap.com, and look me up over there too :o)  You can give me credit for referring you, and/or add me to your buddy list!  My screen name on paperbackswap is debbymichelle - the same as it is here! :o)

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