http://www.phenforum.com/forum Healthy recipes for PhenForum premium members. en Sat, 21 Nov 2009 00:38:01 GMT vBulletin 5 http://www.phenforum.com/forum/images/satellite/misc/rss.jpg http://www.phenforum.com/forum http://www.phenforum.com/forum/recipe-club/28078-sauteed-mushrooms-anybody-know.html Sat, 11 Jul 2009 16:28:01 GMT I looove mushrooms, seriously, I could down an entire of meal of sauteed mushrooms, no problem. Probably not the best idea, but I can dream.. I can dream.
Anybody know the calorie count in sauteed mushrooms though? I've searched a few sites and I keep getting different results - I guess it all depends what you add/how you do 'em.

I like to get a 1/4 lb. of white mushrooms (the ones that come raw, prepackaged at the grocery) and add about a tablespoon of olive oil and just sautee, 'till they brown. I like to have it at the most, twice a week.
I know mushrooms contain some protein & minerals, but how good is having sauteed food that often for your body?

Any input would be appreciated
[: III'm just shootin' in the dark here ]]> Recipe Club katethedragonslayer http://www.phenforum.com/forum/recipe-club/28078-sauteed-mushrooms-anybody-know.html http://www.phenforum.com/forum/recipe-club/27951-some-recipes.html Thu, 21 May 2009 15:01:20 GMT Creamy Peach Smoothies Makes 2 servings (1 cup each) Prep Time: 5 minutes Total Time: 5 minutes Create a ready-in-minutes, icy-smooth yogurt treat for anytime sipping. INGREDIENTS 1 cup Cascadian Farm frozen organic sliced peaches 1 container (6 ounces) Yoplait Original French vanilla yogurt 3/4 cup calcium-fortified orange juice Honey, if desired DIRECTIONS 1. In blender, place peaches, yogurt and orange juice. Cover; blend on high speed about 1 minute or until smooth. Sweeten to taste with honey. 2. Pour into 2 glasses. Serve immediately. NOTES Add one slice of whole wheat bread with one teaspoon 0 trans fat margarine for a complete breakfast. NUTRITIONAL INFORMATION 1 Serving Calories: 160 Protein: 4g Carbohydrate: 33g Dietary Fiber: 2g Total Fat: 1g Saturated Fat: 0.5g Cholesterol: 5mg Calcium: 250mg Sodium: 45mg -------------------------------------------------------------------------- Chicken Marengo with Mushrooms Makes 4 servings Prep Time: 10 minutes Total Time: 36 minutes INGREDIENTS 2 teaspoons olive oil 4 boneless, skinless chicken breast halves (about 1 1/4 pounds) 12 ounces fresh, white button mushrooms, sliced (about 5 cups) 2 cups frozen pearl onions, thawed 1 teaspoon minced garlic 1/2 teaspoon dried thyme, crushed 1/2 teaspoon ground black pepper 1 can (14 ounces) unsalted diced tomatoes (drained) DIRECTIONS 1. In a Dutch oven or skillet, heat oil over high heat until hot. 2. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. 3. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. 4. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. 5. Serve over steamed rice, if desired. NOTES Round out with a cup of brown rice, or whole-wheat couscous, and a side of steamed vegetables with a spritz of lemon juice or balsamic vinegar -------------------------------------------------------------------------- Wasa Hearty Rye Crispbread with Tuna, Lemon and Black Pepper Makes 4 servings Prep Time: 8 minutes Total Time: 8 minutes INGREDIENTS 4 slices Wasa Hearty Rye Crispbread 1 can (6 ounces) chunk light tuna 1/4 cup green onion, chopped 2 teaspoons lemon, zested 1 tablespoon lemon juice, fresh 1/8 teaspoon cracked black pepper 2 teaspoon parsley chopped 1/4 cup parmesan cheese, grated DIRECTIONS 1. In a bowl combine tuna, green onion, lemon zest, juice, and black pepper. 2. Spread tuna on each crispbread and top with parsley and parmesan cheese. NOTES Round out with a salad with 100 calories or less worth of dressing and 3 ounces of lean meat or fish. -------------------------------------------------------------------------- Creamy Peach Smoothies
Makes 2 servings (1 cup each)
Prep Time: 5 minutes
Total Time: 5 minutes

Create a ready-in-minutes, icy-smooth yogurt treat for anytime sipping.

INGREDIENTS
1 cup Cascadian Farm frozen organic sliced peaches
1 container (6 ounces) Yoplait Original French vanilla yogurt
3/4 cup calcium-fortified orange juice
Honey, if desired

DIRECTIONS

1. In blender, place peaches, yogurt and orange juice. Cover; blend on high speed about 1 minute or until smooth. Sweeten to taste with honey.

2. Pour into 2 glasses. Serve immediately.


NOTES
Add one slice of whole wheat bread with one teaspoon 0 trans fat margarine for a complete breakfast.

NUTRITIONAL INFORMATION
1 Serving
Calories: 160
Protein: 4g
Carbohydrate: 33g
Dietary Fiber: 2g
Total Fat: 1g
Saturated Fat: 0.5g
Cholesterol: 5mg
Calcium: 250mg
Sodium: 45mg

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Chicken Marengo with Mushrooms
Makes 4 servings
Prep Time: 10 minutes
Total Time: 36 minutes



INGREDIENTS
2 teaspoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
12 ounces fresh, white button mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
1 can (14 ounces) unsalted diced tomatoes (drained)

DIRECTIONS

1. In a Dutch oven or skillet, heat oil over high heat until hot.

2. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot.

3. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes.

4. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally.

5. Serve over steamed rice, if desired.


NOTES
Round out with a cup of brown rice, or whole-wheat couscous, and a side of steamed vegetables with a spritz of lemon juice or balsamic vinegar

--------------------------------------------------------------------------

Wasa Hearty Rye Crispbread with Tuna, Lemon and Black Pepper
Makes 4 servings
Prep Time: 8 minutes
Total Time: 8 minutes



INGREDIENTS
4 slices Wasa Hearty Rye Crispbread
1 can (6 ounces) chunk light tuna
1/4 cup green onion, chopped
2 teaspoons lemon, zested
1 tablespoon lemon juice, fresh
1/8 teaspoon cracked black pepper
2 teaspoon parsley chopped
1/4 cup parmesan cheese, grated

DIRECTIONS

1. In a bowl combine tuna, green onion, lemon zest, juice, and black pepper.

2. Spread tuna on each crispbread and top with parsley and parmesan cheese.


NOTES
Round out with a salad with 100 calories or less worth of dressing and 3 ounces of lean meat or fish.

-------------------------------------------------------------------------- ]]> Recipe Club shiawase http://www.phenforum.com/forum/recipe-club/27951-some-recipes.html http://www.phenforum.com/forum/recipe-club/27311-lowfat-chicken-apple-salad.html Wed, 21 Jan 2009 16:52:29 GMT *Lowfat Chicken and Apple Salad * This chicken and apple salad can be used atop a bed of lettuce and crunchy salad vegetables, or stuffed into a pita pocket for a sandwich. Ingredients: 2 cups cooked skinless chicken breast, cubed 1 stalk of celery, sliced 1 medium unpeeled apple, diced 1/4 cup raisins 1 tbsp lemon juice 1/4 cup low fat yogurt 1/4 cup fat-free mayonnaise 1 tsp curry powder Preparation: Place chicken cubes in a medium bowl along with sliced celery, diced apple and raisins. In a small bowl, whisk lemon juice, yogurt, mayonnaise and curry powder. Pour over chicken and toss to coat.;););) Lowfat Chicken and Apple Salad

This chicken and apple salad can be used atop a bed of lettuce and crunchy salad vegetables, or stuffed into a pita pocket for a sandwich.

Ingredients:
2 cups cooked skinless chicken breast, cubed
1 stalk of celery, sliced
1 medium unpeeled apple, diced
1/4 cup raisins
1 tbsp lemon juice
1/4 cup low fat yogurt
1/4 cup fat-free mayonnaise
1 tsp curry powder

Preparation:
Place chicken cubes in a medium bowl along with sliced celery, diced apple and raisins.
In a small bowl, whisk lemon juice, yogurt, mayonnaise and curry powder. Pour over chicken and toss to coat.;););) ]]> Recipe Club deetimes http://www.phenforum.com/forum/recipe-club/27311-lowfat-chicken-apple-salad.html