50 Things To Do With Pasta Sauce

No, this isn't a Food Lovers Fat Loss recipe. But I do believe it will get the juices flowing and allow you to think up some great ideas for new dishes with FLFL!

The Food Network's newsletter today had the following link in it. Wow! Take a look here at all the great ideas for using jarred or canned pasta sauce!!!

Cyndi's Twice Baked French Fries

I've been on the Food Lovers Fat Loss Program for three weeks now [I've lost 17.2 pounds!] However, after seeing a Hardee's commercial, I was suddenly craving french fries! [I've never been a big french fry enthusiast, just suddenly craved them!]

Trying to keep away from all foods fried, I came up with my own recipe for these delicious french fries, which fooled even my hubby! Try these, even your kids will love them, and they won't be able to tell that they are good for them and contain no hydrogenated oils or shortening!

These fries are seen baking in the oven, and are not golden yet.

Cyndi's Twice Baked French Fries

Ingredients:

* 4 baking size potatoes

* Pam no-stick cooking spray

* small amount of salt

Directions:

Wash potatoes under cool water, carefully removing all dirt or debris. Pierce each potato several times with tines of a fork. Place in a microwave dish and place in microwave. Cook on high approximately 6 minutes. You want the potatoes tender enough to place a fork in them, but not soft. They must have a bit of firmness yet to them.

Remove from microwave and allow to cool to room temperature.

Preheat oven to 500 degrees.

Peel potatoes. Cut lengthwise into french fry pieces [will make about 16 fries per potato].

Cover a baking sheet with aluminum foil. Spray with Pam to coat foil. Place potatoes in single layer on baking sheet. Salt very lightly to taste. Spray lightly with Pam.

Bake until bottoms become golden in color [approximately 12-15 minutes]. Turn fries over and bake another 12-15 minutes until bottoms are golden in color.

Serves 4 [approximately 16 fries each].

Food Lovers Fat Loss: counts as one fast carb

Herb Crusted Tuna Steaks

This is a really great, spicy tuna steak that I came up with while on the Food Lovers Fat Loss program. It counts as one protein.

Herb Crusted Tuna Steaks

Ingredients:

* 2 4-6 oz. tuna steaks [use fresh, not frozen]

* Pam no-stick cooking spray

* Mrs. Dash Original Spice Blend

Directions:

Pat tuna steaks fairly dry with a paper towel. Spray a non-stick skillet with Pam and place over medium heat. Place tuna steaks in skillet and sprinkle Mrs. Dash liberally over top.

Cook approximately 15 minutes, or until it appears from sides of steak that it is cooked half through. Using tongs, turn steaks carefully so as not to tear meat.

Sprinkle Mrs. Dash liberally on second side and cook another 15 minutes. [Do not turn meat again, as it may begin to flake apart or tear.]

Remove from heat and serve.

Counts as one protein.

Serves two.

Shrimp Primavera

The following recipe was based on a recipe taken from "Diabetic Cooking", Vol. 1, No. 65, September/ October 2009, page 90.

Shrimp Primavera

Ingredients

* 6-ounces uncooked whole wheat spaghetti noodles

* 8-ounces raw, peeled and deveined shrimp

* 1-1/2 cups small broccoli florets

* 3/4 cup grape tomatoes, quartered

* 20 pitted kalamata olives, coarsely shopped

* 1/4 cup chopped fresh basil

* 2 tablespoons extra virgin olive oil

* 1 tablespoon grated lemon zest

* 1 medium garlice clove, minced

* 1/2 teaspoon salt

* 1/4 teaspoon red pepper flakes

* juice of 1 lemon

Directions:

1. Cook pasta according to package directions, omitting any salt or fat. Add shrimp and broccoli during last 3 minutes of cooking.

2. Meanwhile, in small bowl, combine tomatoes, olives, basil, olive oil, lemon zest, garlic, salt and pepper. Toss to blend thoroughly.

3. Drain pasta mixture and place in shallow pasta bowl. Top with tomato mixture and toss gently, yet thoroughly to blend. Squeeze lemon juice over top of pasta.

Serves 4 (1-1/2 cups - 1-3/4 cups per serving)

Calories: 303

Total Fat: 10 g

Saturated Fat: 1 g

Protein: 19g

Carbohydrate: 37 g

Cholesterol: 86 mg

Dietary Fiber: 2g

Sodium: 522 mg

Food Lover Fat Loss: Complete FLFL plate [1 protein, 1 fast carb, 3 [1/2 servings size] slow carb].

Honeydew Agua Delight

The following recipe was based on a recipe taken from "Diabetic Cooking", Vol. 1, No. 65, September/ October 2009, Page 68.

Honeydew Agua Delight

Ingredients

* 1/4 large honedew melon cut into small chunks and chilled

* 1/4 cup fresh lime juice [juice of 2 medium limes]

* 2 tablespoons Splenda brand sweetener

* 1 1/2 cups sparkling, no-sodium spring water

* 4-5 lime wedges

* 3 to 4 mint sprigs

* about 2 cups crushed ice

Directions

1. Combine melon, lime juice, Splenda and mint in blender. Puree until smooth. Best if pureed in advance and allowed to chill for at least 2 hours before mixing with remaining ingredients.

2. Pour honeydew mixture into quart-size measuring cup and add about 1-1/2 cups sparkling water. Divide ice into 4 glasses. Pour mixture over ice. Garnish with lime wedges and mint sprigs. Serve immediately.

Serves 4.

Calories: 69

Total Fat: 0

Saturated Fat: 0

Protein: 1 g

Carbohydrate: 24 g

Cholesterol 0

Dietary Fiber: 2 g

Sodium: 0

Food Lovers Fat Loss: 1 serving slow carb

Makes a Great snack! Or is great to serve instead of cocktails. Light and airy! Wonderfully refreshing!

Quick Turkey Sausage Jambalya

The following recipe was based on a recipe taken from "Diabetic Cooking" magazine, Vol. 1, No. 65, September/ October 2009, page 54. [Sorry! I didn't get any pictures this weekend!]

Quick Turkey Sausage Jambalaya

Ingredients

* 1 pouch (about 9-ounces) ready to serve wild rice

* 2 teaspoons canola oil

* 1 cup chopped onion

* 1 small green bell pepper, diced

* 1 large clove garlic, minced

* 2 tablespoons all-purpose flour

* 1 can diced tomatoes (14.5-ounces), undrained

* 1 cup reduced-sodium chicken broth

* 1 package (12-ounces) smoked turkey sausage, or turkey keilbasa

* 1 teaspoon dried thyme

* 1/4 teaspoon hot Chalula pepper sauce

Directions

1. Cook rice according to package directions. [The package usually calls to be microwaved for 90 seconds. However, I like my rice more tender. So I microwave for 2.5 minutes.]

2. Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender [about 8 minutes]. Stir in flour; cook and stir 1 minute. Add tomatoes with juices, broth, sausage, thyme and hot pepper sauce. Bring to a boil over high heat. Reduce heat; simmer uncovered until vegetables are thoroughly cooked and sauce thickens [about 15 minutes].

3. Divide rice into 4 serving bowls. Ladle jambalaya mixture over rice. Garnish with red chiles if desired.

Serves 4.

Calories: 291

Total Fat: 7 g

Saturated Fat: 1 g

Protein: 19 g

Carbohydrates: 38 g

Cholesterol: 54 mg

Dietary Fiber: 4 g

Sodium: 511 mg

Food Lovers Fat Loss Exchange: Complete FLFL plate

Southern Oven Fried Chicken and Macaroni & Cheese

Both of the following dishes are taken from the Food Lovers Fat Loss program. And they are taken from the recipe cards, exclusive to the program, which I began 8 days ago today. The foods are delicious and nutritious, and are foods that are easily enjoyed by your whole family! Even good enough to serve to your most persnickety guests!

Southern Oven Fried Chicken

Ingredients:

* 6 (4 oz) skinless bone-in chicken breast

* 2 large eggs

* 1/4 cup non fat or soy milk

* 1/2 cup finely chopped pecans

* 1/3 cup cornmeal

* 1/3 cup whole wheat, oat or soy flour

* 1 tsp salt

* 1 tsp onion powder

* 1/2 tsp cayenne pepper

* 1/2 tsp fresh ground pepper

* 1 TBSP Smart Balance Buttery Spread, slivered into thin slices

Directions:

Pre-heat oven to 425 with the rack in the center. Line a (x13 inch deep baking dish with heavy aluminum foil. In a wide bowl, stir together the pecans, cornmeal, flour, salt, onion powder, cayenne and pepper.

Rinse the chicken under cold water and pat dry with a paper towel. Dip the chicken into the egg mixture and then dredge them in the pecan mixture. Place the chicken in the baking dish. Dot each coated breast with Smart Balance and bake until golden brown - approximately 40 minutes.

Serves: 6

Approximate nutritional analysis per serving: 295 calories (31 grams of protein, 11.5 grams of carbohydrates, 7 grams of fat, 2.3 grams of fiber.)

Goes well with the macaroni and cheese listed below:

Macaroni and Cheese

Ingredients

* 2 1/2 cups uncooked Barilla Plus elbow macaroni

* 1-3/4 cup Non-fat or soy milk

* 4 Tbsp melted Smart Balance Buttery Spread, divided

* 2 Tbsp whole wheat flour

* 1/2 tsp pepper

* 4 eggs (2 whole eggs, 22 egg whites only), beaten

* 2-1/2 cups shredded cheddar cheese, divided

* 1 piece 100% whole wheat bread broken up into fresh breadcrumbs

* Non-stick cooking spray

Directions

Cook macaroni according to package directions in boiling water; drain and set aside. Combine milk, 3 tablespoons melted Smart Balance, flour, pepper, eggs and egg whites in a mixing bowl; whisk until smooth.

Spray a shallow 2 quart baking dish with non-stick cooking spray. Layer half of the cooked macaroni in the bottom of the dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted Smart Balance; sprinkle bread crumbs over top of macaroni and cheese mixture. Bake at 350 degrees uncovered, for about 45 to 50 minutes; sprinkle remaining cheese on top and continue baking for about 5 minutes longer.

Serves: 10 (1/2 cup each)

Approximate nutritional analysis per serving:290 calories (16 grams of protein, 24 grams of carbohydrates, 14.5 grams of fat, 2.3 grams of fiber.)

Old Time Beef Stew

This is another Uncle Bubba's Savannah Seafood recipe.

While I thought this was "okay", my hubby really enjoyed it and even went back for seconds! I wasn't crazy about the flavors that the Worcestershire sauce, bay leaf and allspice lent the dish. But it wasn't too bad. [I prefer the less spicy version Grandma used to make].

So, I encourage you to try this dish, and let us know what you thought!

Enjoy!!!

Old-Time Beef Stew

Serves 4 to 6

Ingredients:

2 tablespoons vegetable oil

2 pounds stew beef, cut into 1-inch cubes

1 teaspoon Worcestershire sauce

1 whole garlic clove

1 medium onion, sliced

1 large bay leaf (or 2 small)

1 tablespoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

Pinch of ground allspice or cloves

3 medium-size carrots, peeled and cut into bite-size pieces

3 medium potatoes, peeled and cut into bite-size pieces

3 celery stalks, cut into bite-size pieces

2 tablespoons all-purpose flour

Directions:

In a Dutch oven over medium-high heat, heat the vegetable oil and brown the beef. Add 2 cups water, the Worcestershire sauce, garlic, onion, bay leaf, salt, sugar, pepper, paprika, and allspice. Bring to a boil. COver, reduce the heat, and simmer for 1-1/2 hours.

Remove the bay leaf and garlic. Add the carrots, potatoes and celery. Cover and simmer an additional 35 to 40 minutes over low heat.

Dip out 1 cup of the hot liquid from the stew into a small heatproof bowl [I used my Pyrex measuring cup]. In another small bowl, stir 1/4 cup water and flour until smooth. Pour the flour mixture into the hot liquid, stir until well combined, and return to the pot.

Stir the stew over low heat until it becomes thick [this process is very fast, so do not leave the stove!].

We served the stew over long-grain white rice, as Uncle Bubba suggested. Just prepare rice as directed on package. Spoon into individual bowls.

Ladle beef stew over rice, and serve!

Banana Nut Bread

This recipe is straight from Uncle Bubba's Savannah Seafood [as listed under my favorite cookbooks]. This is a delicious recipe, although a bit denser than some of the traditional banana breads I have made before.

This would be a great treat anytime!!!

Enjoy!

BANANA NUT BREAD

Makes 2 loaves

Ingredients:
5 large, very ripe bananas
1 cup vegetable oil
3 cups sugar
4 eggs
3-1/3 cups all purpose flour
1-1/2 teaspoons salt
2 teaspoons baking soda
1 cup chopped pecans

Directions:
Preheat the oven to 325 degrees F. Lightly grease two 9 X 5-inch loaf pans.

In a large bowl, mash the bananas until smooth.

Beat in the oil and sugar until well combined. Add the eggs one at a time and beat until combined.

In a medium bowl, stir together the flour, salt and baking soda. Add this to the banana mixture and stir just until combined.

Stir in the pecans.

Pour the batter into the two prepared pans.

Bake for 1 hour, or until a toothpick inserted into the middle of the bread comes out clean. Cool for 10 minutes in the pans, then turn out onto a rack to cool completely.

Slice with a serrated bread knife. Serve warm, or cold. May spread with cream cheese if desired.