You Asked For It -- SierraSlim's Favorite Low-Cal Recipes

Discussion in 'Clydesdales 200lb / 90kg + riders' started by SierraSlim, Jan 9, 2012.

  1. SierraSlim

    SierraSlim Active Member

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    Hey, Y'all!

    I've been gone from the forums so long, I didn't notice that some of you had asked for some of my recipes. (I quit watching that thread when no one showed interest for a few months.) Rather than send individual private messages, I'll post a few of my favorites here. If you like them and want more, just PM me and let me know. Thanks!

    Happy Pedaling!


    SierraSlim’s CHICKEN and DRESSING CASSEROLE

    Ingredients: Serves 6
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup chopped, peeled apple
    • 1 Tb butter
    • 1.5 pounds cooked chicken breast, cubed
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 1 (10.75 ounce) can condensed cream of celery soup
    • 1 (10.75 ounce) can 1% milk
    • 1.5 cup chicken broth
    • 1 (6-ounce) package seasoned cornbread stuffing mix
    • Onion powder, sage, and rosemary to taste

    Directions
    Preheat oven to 350 degrees.

    Sauté the onion, celery, and apple in the butter until tender; set aside.

    Spray Pam in a 9 x 13 baking dish. Place the cubed chicken evenly in the dish.

    In a medium bowl mix together both soups. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken.

    In a small bowl combine stuffing, sautéed mixture and broth; mix together. Add last 3 seasonings to taste, mix well, and spoon mixture over casserole.

    Bake covered for 30 minutes, then uncovered for 15 minutes.

    Calories: 412*
    Total Fat: 5.2g
    Total Carbs: 15.8g
    Protein: 29.6g

    *412 calories using 1% milk, Stovetop cornbread dressing mix, I Can’t Believe It’s Not Butter, and regular (non-lowfat soups), verified.
    =========================================================================================================

    SierraSlim’s SHRIMP and PINEAPPLE FRIED RICE

    Ingredients: (Serves 6 with 1.33 cup servings)
    2 eggs
    1 small onion, chopped
    1 tsp canola oil
    3 garlic cloves, minced
    3 cups cooked brown rice
    20-oz can of pineapple chunks, drained
    ½ lb medium shrimp, cooked
    ½ cup chopped cashews
    ½ cup peas
    2 green onions, sliced
    3 Tb lite soy sauce
    1 Tb hoisin sauce
    1 tsp sugar
    1 tsp sesame oil
    ¼ tsp pepper

    Pam skillet. Whisk eggs and cook until done. Remove from skillet. Sauté onion in skillet until tender. Add garlic and cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas, and green onions. Heat through.

    Combine the soy sauce, hoisin sauce, sugar, sesame oil, and pepper. Stir into rice mixture. Stir in eggs.

    Calories: 342 (428 for 1.66 cup; 513 for ¼ of recipe)
    Fat: 10 (13 for 1.66 cup; 30 for 1/4th )
    Carbs: 46 (58 for 1.66 cup; 69 for 1/4th)
    Protein: 16 (20 for 1.66 cup; 24 for 1/4th)



    ===================================================================================================

    [SIZE= 16pt]SierraSlim’s BBQ chicken chopped salad[/SIZE]

    [SIZE= 14pt]This makes a HUGE serving, and is my all-time favorite salad. It tastes like the California Pizza Kitchen’s similar salad which has 4 times the calories! Don’t let the number of ingredients scare you; it’s quick and easy.[/SIZE]

    [SIZE= 14pt]Ingredients: [/SIZE][SIZE= 14pt](Serves 1) [/SIZE]
    [SIZE= 14pt]3 oz. cooked boneless skinless lean chicken breast, chopped
    2 tbsp. BBQ sauce (about 45 calories per 2-tbsp. serving), divided
    4 cups chopped romaine lettuce
    1 plum tomato, chopped
    1/4 cup peeled and chopped jicama
    3 tbsp. canned black beans, drained and rinsed
    3 tbsp. canned sweet corn kernels, drained
    2 tbsp. chopped scallions
    1 tbsp. chopped cilantro
    1 tbsp. chopped basil
    2 tbsp. shredded fat-free cheddar cheese
    5 baked tortilla chips, broken into bite-sized pieces
    2 tbsp. fat-free ranch dressing
    [/SIZE]

    [SIZE= 14pt]Directions:[/SIZE]
    [SIZE= 14pt]Place chicken and 1 1/2 tbsp. BBQ sauce in a small bowl and toss to coat. Set aside.[/SIZE]

    [SIZE= 14pt]Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil.[/SIZE]

    [SIZE= 14pt]Add the saucy chicken and top with cheese and tortilla chips.[/SIZE]

    [SIZE= 14pt]To make the dressing, mix remaining 1/2 tbsp. BBQ sauce with ranch dressing. Serve and enjoy![/SIZE]

    [SIZE= 14pt]Calories: 367
    Fat: 3.5g
    Sodium: 1,046mg
    Carbs: 51.5g
    Fiber: 9.5g
    Protein: 36.5g
    [/SIZE]

    [SIZE= 14pt]POINTS®[/SIZE][SIZE= 14pt] value 7*[/SIZE]

    ==================================================================================================

    [SIZE= 16pt]Cheesy Potato Ham Bake [/SIZE]

    [SIZE= 14pt]Side serving suggestion: broccoli or carrots.[/SIZE]

    [SIZE= 14pt]Ingredients:[/SIZE][SIZE= 14pt] (Serves 4) [/SIZE]
    • [SIZE= 14pt]1 pound turkey ham, cubed[/SIZE]
    • [SIZE= 14pt]1 can (4 ounces) mushroom slices, drained, optional[/SIZE]
    • [SIZE= 14pt]2 packages (5-1/4 ounces each) au gratin potatoes[/SIZE]
    • [SIZE= 14pt]4 cups boiling water[/SIZE]
    • [SIZE= 14pt]1-1/3 cups milk[/SIZE]
    • [SIZE= 14pt]2 teaspoons butter[/SIZE]
    • [SIZE= 14pt]1 teaspoon salt[/SIZE]
    • [SIZE= 14pt]1/2 teaspoon seasoned salt[/SIZE]
    • [SIZE= 14pt]1/2 teaspoon pepper[/SIZE]
    • [SIZE= 14pt]1 cup (4 ounces) shredded cheddar cheese[/SIZE]

    [SIZE= 14pt]Directions[/SIZE]
    • [SIZE= 14pt]Heat ham in microwave and drain. Place in a greased 13 x 9-in. baking pan. Top with mushrooms. [/SIZE]
    • [SIZE= 14pt]Combine potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over ham and mushrooms. [/SIZE]
    • [SIZE= 14pt]Cover and bake at 400° for 30 minutes or until heated through. [/SIZE]
    • [SIZE= 14pt]Sprinkle with cheese. Bake, uncovered, for 5 minutes or until cheese is melted. [/SIZE]
    • [SIZE= 14pt]Let stand 10 minutes before serving. [/SIZE]

    [SIZE= 14pt]Calories: 420
    Fat: 22
    Carbs: 36
    [/SIZE]

    [SIZE= 14pt]Protein: 20[/SIZE]

    [SIZE= 14pt]=================================================================================[/SIZE]

    [SIZE= 14pt]SierraSlim's MEXICALI CASSEROLE[/SIZE]

    [SIZE= 14pt]Ingredients:[/SIZE][SIZE= 14pt] (Serves 6)[/SIZE]
    [SIZE= 14pt]1/2 lb lean ground turkey[/SIZE]
    [SIZE= 14pt]½ lb lean ground beef[/SIZE]
    [SIZE= 14pt]1.5 cups chopped onion[/SIZE]
    [SIZE= 14pt]½ cup chopped green pepper[/SIZE]
    [SIZE= 14pt]1 clove garlic, minced[/SIZE]
    [SIZE= 14pt]2 tsp cumin[/SIZE]
    [SIZE= 14pt]½ tsp oregano[/SIZE]
    [SIZE= 14pt]½ tsp paprika[/SIZE]
    [SIZE= 14pt]1½ tsp chili powder[/SIZE]
    [SIZE= 14pt]3/4 tsp salt[/SIZE]
    [SIZE= 14pt]½ tsp pepper[/SIZE]
    [SIZE= 14pt]1 16-oz can kidney beans, rinsed and drained[/SIZE]
    [SIZE= 14pt]1 14-oz can diced tomatoes, not drained[/SIZE]
    [SIZE= 14pt]1 cup canned or frozen corn, drained[/SIZE]
    [SIZE= 14pt]1 cup water[/SIZE]
    [SIZE= 14pt]2/3 cup uncooked long grain rice[/SIZE]
    [SIZE= 14pt]1/3 cup sliced ripe olives[/SIZE]
    [SIZE= 14pt]½ cup low-fat cheddar cheese, shredded [/SIZE]

    [SIZE= 14pt]Preheat oven to 375.[/SIZE]

    [SIZE= 14pt]In a large skillet coated with Pam, cook the turkey and beef, onions, green pepper, garlic, cumin, oregano, paprika, salt and pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Sprinkle with chili powder. Stir in beans, tomatoes, water, rice, and olives.[/SIZE]

    [SIZE= 14pt]Put in a 2.5-qt baking dish coated with Pam. Cover and bake for 50 to 55 minutes or until rice is tender. Uncover and sprinkle with shredded cheese. Bake 5 minutes longer or until cheese is melted.[/SIZE]

    [SIZE= 14pt]Calories: 329
    Fat: 4.9 g
    Carbs: 45.9 g
    Protein: 27 g
    [/SIZE]


    [SIZE= 14pt]That's a few of my favorites. I hope y'all enjoy them! [/SIZE]
     
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  2. davereo

    davereo Well-Known Member

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    Well hello and welcome back.
     
  3. SierraSlim

    SierraSlim Active Member

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    Hi, Dave!!

    It has been a long, hot summer and Fall in Phoenix, with too many crises to list. But I thought about y'all often while I was flying all over the country trying to put out fires/keep people alive.

    Thanks for the welcome, Sweetie. /img/vbsmilies/smilies/redface.gif
     
  4. alienator

    alienator Well-Known Member

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    Who wouldn't enjoy being anywhere but Phoenix? I know all of us Tucsonans enjoy not being in Phoenix! Friends and I are discussing a trip to Phoenix (all because of one particular friend's need/desire/compulsion to have beer at a particular brewery), and I am soooooo looking forward to leaving Phoenix that night when we're done. The only thing that might be worse than Phoenix is the drive between Tucson and Phoenix.

    Thanks again for the recipes.

    Davereo, if you want a low-cal, easy to prep recipe, you need to learn about Sonoran Hotdogs! Okay, maybe they're not low cal or low fat, but they are one of the best, most tasty ways to eat wrong.
     
  5. MMMhills

    MMMhills Active Member

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    Oh great 7:30 am and now I want to cook dinner.
     
    SierraSlim likes this.
  6. SierraSlim

    SierraSlim Active Member

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    Alienator,

    If I had a CHOICE, I wouldn't live in Phoenix, lol. We're here because, now that we've retired, we really can't afford to buy a house anywhere else... that I would rather be, anyway. We could probably buy houses in the Midwest, but I hate winter and snow even more than I hate heat. At least if we live here, we can go vacation someplace cool in the summer, and enjoy the other 6 months of the year here. (And we're not really in Phoenix, we're in Surprise, which is about as far from Phoenix as you can go and still be in the Valley. If I had my way, it would be farther away yet, lol.)

    Enjoy Tucson.
     
  7. jhuskey

    jhuskey Moderator

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    I like to think that I have a good balance of weather here. The biggest problem is allergies here.
     
  8. alienator

    alienator Well-Known Member

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    Allergies are a big issue in Arizona, too......at least in Tucson. When I lived in Ohio, I only suffered hay fever from about May to July. Here, allergies romp year round. Luckily, the shear number of scantily clad women....especially Latinas...blunts the negative emotional impact of allergies.

    I could do with more snow.
     
  9. jhuskey

    jhuskey Moderator

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    Me too, the skiing is lousy this year. I am about 240 runs behind.
     
  10. davereo

    davereo Well-Known Member

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    I remember years back Arizona being a place to escape your allergies. /img/vbsmilies/smilies/nonono2.gif
     
  11. alienator

    alienator Well-Known Member

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    Those days haven't been here in a long time. My allergies find piece in alpine regions: Colorado, Canadian Rockies......

    [​IMG]
     
  12. swampy1970

    swampy1970 Well-Known Member

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    When I was in Phoenix for a couple of weeks on training (for work - not the bike) I found that my allergy problems cleared up and reappeared almost immediately upon returning to the Sacramento valley area - ie Allergy central.

    I could be picky and say that I actually spent time between my hotel in Paradise Valley/Scottsdale and Deer Valley in the north of Phoenix. I actually quite liked the place - but that might have had something to do with the free booze at the hotel between 4 and 7... LOL.
     
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