September 21, 2007
Lose 9 Pounds In 11 Days - As Often A You Want To
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Posted by Willie Crawford at 12:19 AM | Comments (0)
January 10, 2006
Diet Icebox Lemon Pie
Diet Icebox Lemon Pie
1 (14oz) can of fat-free sweetened condensed milk
1 (8oz) container of fat-free or light cool whip
1/2 cup of lemon juice
1 fat-free graham cracker crust
Beat milk, cool whip and lemon juice on high speed for about 3
minutes. Pour mixture into graham cracker crust. Place pie into
freezer till frozen.
Serves 8.
As for the Weight Watchers Flex Point Plan, 1/8 of a piece
equals 4 points. I will try my next one with lime juice for a
different flavor.
Posted by Willie Crawford at 11:54 AM | Comments (0)
January 08, 2006
Low Fat Eggs Scrambled with Smoked Salmon
Low Fat Eggs Scrambled with Smoked Salmon
6 eggs
1/2 t pepper
1 T minced chives
2 T butter or margarine
1/2 lb sliced smoked salmon, cut into strips
Beat the eggs with the pepper until foamy. Stir in the minced chives.
Melt the butter in a large skillet and put on med heat. Pour in the
egg mixture, add the smoked salmon and cook slowly, stirring until the
eggs are soft cooked. Makes 4 servings.
Nutritional information: 109 calories, 5 gr fat, 16 gr protein, trace
carbohydrates, 19 mg cholesterol, 547 mg sodium, trace fiber.
Contributed to our recipe list by Richard.
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December 31, 2005
Low Fat Tartar Sauce
1 cup fat-free or lowfat mayonnaise
3 tablespoons skim milk (if needed to thin the mayonnaise)
3 tablespoons chopped onions or scallions
1 tablespoon fresh lemon juice
1/4 cup finely chopped sweet or dill pickles
1/4 cup finely chopped pimento or red bell pepper
1/4 cup chopped fresh parsley or watercress
1 tablespoon Dijon mustard
Directions:
In a small bowl, combine all the ingredients and mix well. Chill and serve.
Serving size: 1/4 cup
Contributed to our recipe list .
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Posted by Willie Crawford at 08:47 PM | Comments (0)
August 22, 2005
Low Fat Mock Deviled Eggs
Heart Healthy Appetizers...
LOW-FAT MOCK DEVILED EGGS
6 hard-boiled eggs
1 teaspoon sugar
1 tablespoon white vinegar
1 can (16-oz) garbanzo beans (chickpeas), rinsed and drained
2 tablespoon nonfat mayonnaise
2 tablespoons nonfat sour cream
2 tablespoons yellow mustard
1/4 teaspoon ground red pepper
2 tablespoons minced green onion
1/4 teaspoon ground paprika
Remove shells from eggs. Halve eggs lengthwise; remove and
discard the yolks. In a small bowl, dissolve sugar in vinegar.
Rinse the chickpeas and drain thoroughly. In a food processor or
blender, combine chickpeas, sugar mixture, mayonnaise, sour
cream, mustard, pepper, onions and clove and blend until smooth.
Spoon mixture into egg whites or fill using a fluted pastry bag.
Sprinkle with paprika, if desired, and refrigerate until ready to
serve.
This recipe removes 3 grams of fat and adds 6 grams of protein
and 7 grams of dietary fiber.
Makes 12 Servings
Serving Size: 1/2 egg
Nutrients per serving:
Calories: 151
Total fat: 2 grams
Saturated fat: trace
Cholesterol: trace
Sodium: 70 mg
Carbohydrate: 24 grams
Protein: 9 grams
Dietary fiber: 7 grams
Contributed to our recipe list by Barbara.
Posted by Willie Crawford at 01:37 AM | Comments (0)
August 08, 2005
Heart Healthy Bread Pudding
Heart Healthy Bread Pudding
1 tbs cinnamon
4 cups skim milk
4 cups pineapple juice
1/2 cup sugar
2 cups egg substitute
One 12 oz can evaporated skim milk
1 tbs vanilla
Butternut flavoring
1-1/2 cups raisins
1/2 cup flour
1 pkg butter buds
2 tbs diet margarine
Loaf stale whole wheat bread, cubed
Scald milk with margarine. Add juice and butter buds. Pour over bread. Beat eggs with sugar and add vanilla butternut flavoring. Pour egg mixture over bread and mix well. Combine raisins and flour. Sift raisins and discard excess flour. Stir in bread. Pour into 9x11 inch pan and bake at 350F for 60 minutes.
Top with Vanilla sauce:
1 cup evaporated skim milk
1 tbs cornstarch combined with 2 tbs water
2 tbs sugar
2 tbs vanilla
Combine milk and sugar. Heat. Thicken with cornstarch and add vanilla. Use as topping for bread pudding.
Contributed to our recipe list.
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July 27, 2005
Peachy Bread Pudding (Low-fat)
This is a low-fat dessert.
1 loaf French bread, cut into
1-inch cubes
1 (16 oz.) can light sliced peaches,
drained
1/2 C. raisins
2 eggs
2 egg whites
3/4 C. sugar
1 (12 oz.) can evaporated skim milk
2 C. skim milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. butter flavoring
1 tsp. coconut flavoring
1 T. vanilla extract
Preheat oven to 350ºF. Spray a 3-quart baking dish with vegetable
cooking spray. Place bread cubes in dish. Add peaches and raisins
to bread, mixing gently.
In a bowl, combine eggs and egg whites with sugar and mix well.
Add evaporated milk, skim milk, spices and flavorings; blend
well. Pour egg mixture evenly over bread and press bread with
fork so it will soak up liquid. Bake for 30 to 40 minutes. Insert
knife near center; if it comes out clean, it is done.
Sauce
2 T. light margarine
2 T. flour
1 1/3 C. skim milk
1 T. rum flavoring
Melt margarine in a small saucepan and add flour and sugar,
mixing well. Add milk, stirring constantly. Cook until mixture
comes to a boil; boil 1 minute. Remove from heat and stir in
flavoring. Serve over hot bread pudding.
Contributed to our recipe list by Lucy.
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May 22, 2005
Low Carb Blue Cheese Salad Dressing
Blue Cheese Salad Dressing
1 Carbs Per Serving: 1g total
Effort:Easy
Ingredients:
1 tablespoon sour cream 2 teaspoons mayonnaise
2 teaspoons heavy cream1 tablespoon blue cheese 1 teaspoon powdered
ranch dressing mix.
How to Prepare:
Mix all together and chill before serving.
NOTES : Counts for ranch dressing mix not included in totals.
Contributed to our recipe list by Willie.
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May 09, 2005
Mother's Special Low-Carb Strawberry Smoothie
Mother's Special Low-Carb Strawberry Smoothie
(1 serving)
1 cup frozen strawberries
1/4 cup soft tofu
1 cup milk
1 teaspoon Splenda
1 20-gram scoop of low-carb soy powder
This one is easy. Just throw everything in the blender and mix.
Enjoy!
Have a great low-carb breakfast!!!
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Posted by Willie Crawford at 12:58 AM | Comments (0) | TrackBack
March 30, 2005
Fat-free Cabbage Casserole
Fat-free Cabbage Casserole
Ingredients
1 head (small) cabbage, shredded or chopped fine
1 jar (large) favorite spaghetti sauce (or make your own)
1 cup rice (I use white, but I'm sure brown would work)
1 cup water
1 cup sliced mushrooms (other vegetables would work too)
Directions
In a dry, nonstick skillet fry rice until it's brown in color. Put
half in the bottom of a large casserole. Layer half of shredded cabbage on
top of it.
Mix water and spaghetti sauce and pour half of it over cabbage.
Spread half of mushrooms over this. Then repeat layers.
Bake for about an hour at 350º F.
Recipe contributed by Rosemary!
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March 29, 2005
Low Carb Diet Secrets Revealed
Low Carb Diet Secrets Revealed
Jeff Smith
You may be considering a low carb diet program, but wonder if they really work, and if so, how well?
Let's take the mystery out of low carb diets by giving you the 3 most important elements to their success.
First, you need to bring your carboydrate cravings under control. Some diet programs argue that most of us are addicted to carbohydrates. Others take a more moderate approach and link it to the glycemic index.
All of the low carb diets are consistent on this one fact though - you need to overcome short-term cravings to ensure long term weight loss success.
There is definite scientific proof linking simple carbohydrates, such as sugar, to cravings you have for more food.
Second, you need to focus on better carbs versus the worse carbs. What that means is simply that you must consider which carbohydrates result in more glucose spikes being created by your body.
Simple carbs are quickly absorbed and result in significant glucose spikes which, can result in more fat being stored in your body. Low carb diets balance overall carbohydrate input with the quality and type of carbohydrates.
Just by reducing the simple carbs in your diet such as sugar, milk, some fruit you can make a big difference in curbing your cravings for more food.
Third, you must gain confidence in the delicious foods you are able to eat on low carb diets so that you stick with the change. You cannot expect to achieve long term success with your diet program if you are not educated or satisfied with the amazing alternative foods at your disposal.
Low carb diets can lead to weight loss, health benefits and an entire lifestyle change - however you don't have to give up everything you enjoy in order to experience rapid weight loss.
By focusing on foods that trigger chemical and biological reactions in your body resulting in cravings, you can burn fat and increase your health at the same time.
Discover the Ultimate Weight Loss Resource Center. You Really Can Lose MORE Weight FASTER -- and keep it off. Find our more about Weight Loss programs, products, diets, recipes, pills and more...Right here: http://www.rapid-weight-loss.com
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Losing Weight Without Being Hungry
Losing Weight Without Being Hungry
Melanie Mendelson
Many people associate weight loss with being hungry all the time. They're afraid to start a weight loss plan because they want to avoid the frustrations of hunger.
And yes, a lot of times for many people it's better to be overweight than to starve. I'm no exception. I really like to eat, so there's no way I would be constantly hungry for the sake being thin. What kind of life is it if you're always feeling hungry?
Our natural instinct tells us to eat when we are hungry. Hunger is a signal telling the body that it needs to eat. It is also a signal to the body that it is in danger, that it needs food now. Our self-preservation instinct makes us scarf down everything in sight in response to feelings of starvation.
Our body doesn't care that we live in the modern world where food is plentiful. It acts the same as it would if we were living in a wild, having to hunt for our food. And it is not wise to go against the instinct that is designed to protect us from starvation death.
So, get ready for a surprise: you do not have to be hungry in order to lose weight. On the contrary, eating regular meals and keeping yourself full is what will actually help you stick to your healthy eating plan and reach your goals. Keeping your hunger in check will help you avoid overeating. It will also prevent you from feeling miserable, frustrated and out of control.
Try eating 5-6 small frequent meals as opposed to three large ones. If you wait too long for a meal, by the time the food comes, you will be starving and will not be able to control yourself. Eating smaller meals more often helps keep you full, and lets you be in control.
Never skip meals. Some people think that by skipping breakfast or lunch they will save total calories, but the opposite happens. Because they go for too long without food, they end up compensating for it and then some later in the day. In addition, skipping meals slows down your metabolism, because your body feels like it's not getting enough food. So it activates its survival instinct and burns fewer calories.
Another trick is to eat slower. It takes our body around 20 minutes to realize that it's full. If you eat too fast, you will eat unnecessary calories while your body is determining whether it is still hungry. By the time it realizes that it's full, it is too late, since you've already eaten more than you needed. If you eat slowly, your brain will start sending signals to stop eating just in time.
So don't starve yourself in pursuit of weight loss. There's absolutely no need for it. Get used to the idea that losing weight does not require being hungry.
Losing weight in a healthy way does not involve starving or deprivation. That's why it is permanent -- if you lose weight in a healthy way, you're likely to keep it off for good.
--------------------------------------------------------------------------------
Melanie Mendelson is one of those select few people who succeeded in losing weight and keeping it off. She lost 23 lbs and got down to her ideal weight, and she reveals all her weight loss secrets in her special guide. Visit Melanie's site at http://www.practical-weight-loss.com
Posted by Willie Crawford at 11:10 PM | Comments (1) | TrackBack
March 25, 2005
Oven-Fried Catfish Recipe
Oven-Fried Catfish
This Southern favorite has the same great flavor
as deep-fried catfish but contains less fat.
Ingredients:
Non stick cooking spray
1/2 cup yellow cornmeal
2 T unbleached all purpose flour
1 t chili powder
1/4 t paprika
1 t salt (optional)
1/4 t ground black pepper
1/4 cup evaporated skim milk
*4 catfish(about 1 lb)
Optional garnish: lemon wedges
Directions:
Heat oven to 450.
Spray broiler pan rack with non stick spray.
On long sheet of waxed paper or a small bowl
or plastic food sotrage bag, mix cornmeal mixture
evenly on waxed paper or dinner plate.
Pour milk into shallow dish or pie plate.
Dip a fillet in milk, covering completely.
Dredge it in cornmeal mixture until evenly coated.
Place fish on broiler pan rack; coat remaining fillets; arrange
on rach without them overlapping or touching. Lightly spritz tops
of fish with cooking spray.
Bake uncovered until fish is cooked through
and flakes easily when tested with fork,
about 15 minutes.
Garnish wth lemon wedges.
Per serving 244 calories; 9 grams fat;
54 milligrams cholesterol; 86 mlligrams sodium,
18 grams carbohydrate, 21 grams protein.
Step-by step Tips:
Assemble all ingredients
Dip both sides of fish into milk,
allowing excess to run back into dish.
As an alternative an egg beaten
with 1 teaspoon water can be used
instead of milk to adhere the coating.
Dipping fish in milk, however,
can help eliminate 'fishy' taste.
Dredge fish in cornmeal mixture to coat evenly.
Waxed paper is suggested for easy cleanup
Spray tops of fish lightly with cooking spray.
This thin coating of oil adds to browning and crispness.
Serves 4
*Fish fillet of choice may be substituted for catfish
Submitted by *Gail*
Compliments of Essence Magazine
Posted by Willie Crawford at 02:44 AM | Comments (0) | TrackBack
March 15, 2005
Low Fat Chicken & Rice Casserole
Low Fat Chicken & Rice Casserole
1/3 cup all-purpose flour
1-1/2 tsp. salt
1/8 tsp. pepper
1 cup nonfat chicken broth
1-1/2 cups skim milk
1-1/2 cups cooked rice, white or wild
2 cups chopped chicken breast meat, cooked, without skin
4 oz. mushrooms
1/3 cup chopped green bell pepper
Heat oven to 350 degrees. In large saucepan, blend flour, salt and pepper.
Stir in broth and milk. Stirring constantly, cook over low heat until mixture
is smooth and bubbly. Bring to a boil and stir 1 minute. Stir in remaining
ingredients and remove from heat. Pour into ungreased baking dish or
1-1/2 quart casserole. Bake uncovered for 40-45 minutes.
Garnish with parsley, if desired.
Makes 4 servings.
Submitted to our recipe list by Joyce
Posted by Willie Crawford at 10:35 PM | Comments (0) | TrackBack
March 06, 2005
Homemade Summer Sausage (Low Carb)
Homemade Summer Sausage (Low Carb)
Ingredients:
2 lbs Lean Ground Beef
1 tsp Black Pepper
1/2 tsp Garlic Powder
1 tbsp Liquid Smoke
1 tbsp Mustard Seed
1 tbsp Mortons Tender Quick Salt
3/4 cup water
Combine all ingredients well in a large glass bowl. Divide
mixture into two equal portions and put each portion on a sheet
of tinfoil.
Roll each portion tightly into summer sausage shaped rolls. Seal
the foil on each roll and roll a bit more, forming two very tight
rolls and refrigerate overnight.
Remove both rolls from the foil, lay on a wire rack and bake at
350 degrees for one hour. Remove from oven and allow to cool to
room temperature. Re-wrap each roll into the foil and refrigerate
or freeze until ready to serve.
You won't believe how good this tastes, and there are virtually
no carbs at all.
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Posted by Willie Crawford at 06:50 PM | Comments (0) | TrackBack
Low Carb Cole Slaw
Low Carb Cole Slaw
Ingredients:
Combine in a bowl
1/2 lb shredded white cabbage
1/2 lb shredded red cabbage
1/2 cup thinly sliced red onions
Combine in second bowl
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
2 tsp. splenda
Add the mayonnaise mixture to the cabbage and onions and mix
well.
Cover and refrigerate at least 1 hour. Keeps for up to three days
in fridge.
8 servings with 4 grams of carbs per serving
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Posted by Willie Crawford at 06:49 PM | Comments (0) | TrackBack
Low Carb, Low-Fat And Other Diet Recipes
I've created this forum to share recipes for dieters. With over half of America being over-weight, I figured I would do my part to help combat the problem.
I also recommend getting a free copy of the report on combatting diseases and obesity here.
Willie Crawford
Posted by Willie Crawford at 01:19 PM | Comments (0) | TrackBack
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