This pagw features not only great Home Recipes, as well as Low Calorie Recipes, but also Trail Mixes, and Horse Camping Campfire Recipes!! There might even be Holiday Recipes.
If you have a recipe you would like to share with us, please email it to email@example.com We would love to have a photo of the prepared food, and or of you or you with your equine, or if you like, just your equine. Photos make the page so much more fun and people love to see the dishes when prepared.
Here is one! It falls into a soup category and my mouth is watering just thinking about it!
It is low carb and low cal. It freezes great too so make too much so you have some for
later! It is very versatile and you can add what you want and as much as you want. We
add extra chicken and extra spicy flavor...like jalapeno juice. Yummy!
Credit for this one goes to my wonderful husband Brian. He found this on a low
carb web site or blog and has made it several times. I will attach a picture of him
Crock Pot Chicken Taco Soup
2 cups reduced sodium chicken broth (we make our own)
2 cups water (I think I will use a little less water next time, maybe 1 3/4 cups)
1 cup Rotel diced tomatoes with green chiles
1 teaspoon taco seasoning
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 clove garlic, minced
13-14 oz raw chicken breasts (I used frozen ones, because they come out very moist in the crock pot)
2 cups cabbage, chopped
Combine all of the above in the crock pot and cook on low for 6-8 hours. Mine was done in 5 hours. Remove the chicken breasts from the soup and shred the meat with 2 forks. Return it to the soup and stir.
LOW CALORIE PIZZA! Yes. LOW CALORIE PIZZA!
THIS ONE CAME FROM SOMETHING I SAW ON TV....NOT QUITE THE SAME, BUT CLOSE. Deron Kazmaier, my husband mad the sauce from scratch. You could used jarred or canned.
I, Marna Kazmaier, can Stirrup Up on my horse again because of foods like this one.
This is easy enough for even someone like me, someone that is not the best cook, and really does not even like cooking.
Take a Burrito Shell, make a Pizza Pie, anyway you want it.
Deron made a Pizza Sauce using a can of diced tomatoes, onion, garlic, with a little bit of honey and seasoning.....cooked it down a while in a skillet, low flame.
He added all sorts of veggies and less graded cheese to mine than his. <smiles>
Place in preheated oven at 350 for approx. 15 minutes...watch yours, you might not like it as crunchy as we do....
And man. Is it good and hot and Delicious when it comes out and is ready to eat! Chew slow and enjoy!
This one is sent in by member Nancy Sachs.
Here is my favorite EASY recipe, everyone I serve it to loves it - dressed up it can be served even at elegant dinner, yet keeps in the fringe for easy snacking.
Cream Cheese Mousse:
1 small packet jello - any flavor, regular or sugar free
1 6oz packet cream cheese - regular or fat free
Make the Jello according to the directions on the box,
when all of the gelatin is dissolved (still a bit warm) place in blender with
cream cheese and blend until very smooth.
Pour into champagne glasses
and chill until firm.
Garnish with any fresh fruit, mint leaves, a bit of shaved chocolate, what ever goes well with the flavor you are using.
Holiday favorite - Cranberry gelatin and cream cheese - before chilling stir in walnuts, grated orange peel and halved large table grapes.
This is a low-sugar version of a regular one. Fat is still a bit high- so this is still int eh 'treat' category -
Sent in by Nancy in NH
Apricot Squares! (a low sugar version)
3/4 cup soft butter
1 cup sugar twin brown sugar (replacing 1 c of sugar)
1 teaspoon vanilla
2 cups and 1 tablespoon flour
1/4 teaspoon salt
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
1 12oz jar Sugar free apricot preserves (replacing regular)
1. Beat soft butter & sugar until fluffy
2. Beat in egg & vanilla
3. Sift together flour & salt and then beat into the butter mixture
4. Use a wooden spoon to add coconut & walnuts
5. generously grease an 8 or 9 inch square baking pan
6. Put half of dough into the pan ~ pressing it flat
7. Spread the apricot preserves over the dough in pan
8. Top the apricot preserves with the remaining dough, patting lightly with wooden spoon
9. Bake in pre-heated oven at 350 for 28 to 30 min
10. cool, cut into squares.
* note, if using the sugar substitutes, you need to watch carefully, as it seems to burn very easily
Sent in by Mary Hogan
8 oz Ground 90% lean turkey or you can use Beef
1/2 c Chopped Onion
1/2 c Frozen Whole Kernel Corn
1 small can of Sliced Mushrooms, drained
1/4 c (1 oz) sliced Black Olives
1 1/2 c hot cooked Rotini, rinsed & drained
1 can (10 3/4 oz) Healthy Request Tomato Soup
1/2 c Chunky Salsa pick your preference as far as mild-hot
1 T Brown Sugar Twin
1/3 c (1.5 oz) Shredded Reduced-Fat Cheddar Cheese
Preheat oven to 350F. Spray an 8x8 baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. stir in corn, mushrooms, olives, and rotini pasta. Add tomato soup, salsa, Brown Sugar Twin, and Cheddar cheese. Mix well to combine. Spread mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes.
Cut into 4 servings.
HINT: 1 cup uncooked rotini pasta usually cooks to about 1 1/2 cups. Also good topped with 1 T fat-free sour cream.
Sent in by Dee
Beef Steak with Mushroom Gravy
6 tablespoons all-purpose flour
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
4 (4-ounce) lean minute or cube steaks
1 (10 3/4-ounce) can Cream of Mushroom Soup
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cups Beef Broth
In a small bowl, combine flour, onion flakes, and parsley flakes. Coat steaks on both sides in flour mixture. In a large skillet sprayed with butter-flavored cooking spray, lightly brown steaks for 3 minutes on each side. In a large bowl, combine mushroom soup, mushrooms, beef broth, and any remaining flour mixture. Pour soup mixture evenly over steaks. Bring mixture to a boil. Lower heat, cover, and simmer for 20 minutes or until steaks are tender. Spoon gravy over steaks to serve.
Sent in by AC
Maryland Crab Cakes
3 tablespoons fat-free mayonnaise
2 tablespoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
3 4.5-ounce cans crab meat, drained and flaked
6 tablespoons Bisquick Reduced Fat Baking Mix
2 teaspoons dried parsley flakes
In a large bowl, combine mayonnaise, mustard, Worcestershire sauce, and egg. Add crab meat, baking mix, and parsley flakes. Mix well to combine. Form into 12 cakes. Place cakes on a hot griddle sprayed with butter-flavored cooking spray. Brown for 3 to 4 minutes on each side.
Low Carb chicken and Broccoli
Cream of Mushroom soup
shredded swiss cheese
2-3lbs chicken meat cut into bite size pieces
1 cup chopped onions
1 1/2 cups chopped walnuts (saute in 1 stick of butter)
Steam 2 bags of frozen broccoli.
1 can of cream of mushroom (no added water)
1 16 oz container of sour cream
8 oz of swiss cheese shredded
Combine all ingredients, and mix well, heat and serve.
-- The Does My Butt Look Big In The Saddle Team
Wed, Oct 17, 2007 13:54:51 -0400