Indian summer Succotash

Indian Summer Succotash
2 Tbsp EVOO
6 Shallots, halved through root end
1/2 sweet potato, peeled and cubed (1cup)
2 1/2 Tbsp lemon juice, divided
2 Zuchinni, cut into 1/4 inch pieces
1 clove garlic, minced (1tsp)
1 cup fresh or frozen corn kernels
1 cup grape tomatoes
Parsely to taste
(the recipe calls for 3 Tbsp coarsely chopped fresh mint rather than parsely, but I tried it and it didn't taste very good to me at all so I cut this out of my recipe)

1) Heat oil in large non-stick skillet over medium heat.  Place shallots cut side down in skillet, and add sweet potato.  Sprinkle with 1 Tbsp lemon juice and 2 Tbsp water.  Cover and cook 4 minutes.  Add zucchini, garlic and 1 Tbsp more water.  Cover and cook 6 minutes or until vegetables are tender.

2)  Add corn, tomatoes and 1 Tbsp lemon juice.  Cook, uncovered, 3 minutes, or until juices thicken.  Stir in parsely and remaining 1/2 Tbsp lemon juice, and season with salt & pepper if desired.

Tweaked from Vegetarian Times September 2012 page 73

NOTE:  I only used a 1/2 cap full of lemon juice, I added Braggs Aminos and more water!  darn Citric Acid allergies!!!

Roasted Shallot, Squash, Grape & Green Bean Salad

Roasted Shallot, Squash, Grape & Green Bean Salad

6oz green beans, trimmed
1 butternut squash, w/4in neck
4 large shallots, peeled & quartered
4 Tbsp EVOO, divided 1 cup red grapes
1 1/2 Tbsp white wine vinegar
1 1/4 tsp finely chopped fresh rosemary
1/4 tsp finely grated garlic
1 large bunch bunch spinach**

1) preheat oven to 425°. Coat large rimmed baking sheet with cooking spray (I used tin foil and spray).

2) Blanch green beans in boiling water 2 minutes. Drain, and rinse under cold water. Set aside.

3) Cut 6 1/2 inch thin wheels from neck of squash. Reserve remaining squash for a another use). Peel and halve squash wheels. *I am not sure what think wheels are, so I just cut some strips :). Toss squash and shallots in bowl with 1 1/2 Tbsp oil and season with salt & pepper if desired. Place squash and shallots cut side up on baking sheet. Transfer green beans to same bowl and toss to coat with oil that remains in bowl. Place green beans and grapes on baking sheet, seperated slightly from squash and shallots. Roast 8 minutes, or until green beans are crisp-tender and grapes are warmed through. Remove green beans and grapes to a foil sheet. Roast squash and shallots 15-20 minutes more, or until browned.

4) Whisk together remaining 2 1/2 Tbsp oil, vinegar, rosemary, and garlic in bowl. Season with salt and pepper if desired.

5) Divide spinach among serving plates. Divide squash, shallots, green beans and grapes among serving plates and drizzle with dressing.

ENJOY!

**The recipe called for watercress rather than spinach.. but I love spinach so I used it instead!

This is a Vegetarian Recipe from Vegetarian Times September 2012, page 72 (Cover dish)

Chicken Noodle Soup

Chicken Noodle Soup

1 lb chicken cubed and cooked
5-6 cups of Low Fat, Low Sodium Chicken Broth (Can use Vegitable Broth if wanted)
2 med carrots, peeled and sliced
2 med stalks celery, sliced
1 sm onion chopped
1 cup uncooked noodles (we used brown rice squiggle noodles)
Chopped fresh parsley

In large Soup pan/Dutch oven;  heat broth, carrots, celery, and onion to boiling.  Reduce heat, cover and simmer about 15 minutes or until carrots are tender. 
Stir in noodles and cooked chicken.  Heat to boiling; reduce heat.  Simmer uncovered 7-10 minutes (or per noodle pkg), until noodles are tender.  Sprinkle with parsley and serve!

From:  Betty Crocker Cook Book (The Big Red Cookbook from Betty Crocker), page 473.
*I made adjustments from her original recipe!

Easy Sloppy Joe Bake

Easy Sloppy Joe Bake

1 pd ground beef (I used bison/buffalo)
1 medium onions chopped
1 pkt Sloppy Joe mix
1 cup shredded cheedar cheese (I used fat free)
1 cup Heart Smart Bisquick
1/2 cup skim milk
1 egg (I used egg beaters)
*This is actually 1/2 of the recipe, as this is a Feed A Crowd Recipe, so if you need to feed a crowd, just double the ingredients listed above!   ☺

Heat oven to 400°F.  Cook beef and onions over medium heat, about 10 minutes, stirring occasionally, until beef is browned; drain off fat if there is any.  Stir in sloppy joe mix per the package instructions.  Place in round casserole dish (8.5 x 1.5 qt) Sprinkle with cheese.
Stir remaining ingredients in a small bowl until blended.  Pour over beef mixture.
Bake uncovered about 30 minutes or until golden brown.

From:  Betty Crocker Bisquick II cookbook page 158
* FYI.. this doesn't look anything like the picture in the book.. it shows triangle slices of cheese on top of the dish and the recipe never calls for sliced cheese LOL oh well, it tastes delicious! 

Deep Dish Skillet Pizza

Deep Dish Skillet Pizza

Dough
1tsp light brown sugar
1/2 0.25-oz pkg dry yeast
3/4 cup whole wheat pastry flour
1/2 cup all purpose flour
1 Tbsp flax meal or ground flaxseed
2 tsp olive oil (plus more for oiling bowl and skillet)
3/4 tsp salt

Topping
2 Tbsp olive oil
3 garlic cloves minced (1 Tbsp)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp ground fennel seeds
2 Tbsp Neufchatel cheese (2 oz)
1 cup crumbled feta cheese (4 oz)12 cherry tomatoes, halved
2 Tbsp chopped fresh oregano or basil
* I did not use the items in RED!I used 1 Cup Fat Free Shredded Motzerella Cheese (4 oz), we also used turkey pepperoni and canadian bacon per Joshua's request! 

To make dough; dissolve brown sugar in 1/2 cup warm water in large bowl.  Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly.  Stir in whole wheat flour, 1/4 cup all purpose flour, flaxseed, oil and salt.  Knead 2 minutes while adding remaining 1/4 cup all purpose flour.  Oil seperate bowl, and turn dough in oil to coat.  Cover, and let rise in warm spot until dough doubles in size, about 45 minutes. 
To make topping; heat oil in large pot over medium heat.  Add garlic and saute 2 minutes.  Add kale, cover, and cook stirring occasionally, 15 minutes or until kale is softened.  Add mushrooms and fennel seeds and cook 7-10 minutes more, or until liquid has evaporated.  Remove from heat.  Stir in Neufchatel. 
Preheat oven to 475°F.  Oil bottom and sides of 12 inche cast iron skillet.  Pat and stretch dough with floured hands over bottom and halfway up sides of skillet.  Let dough rest 5 minutes.  Spread kale mixture on dough, scatter feta cheese, tomatoes, and oregano on top.  Place skillet directly on bottom of oven, and bake 15 minutes.  Remove carefully from oven, and let stand 5 minutes before serving.
We put the turkey pepperoni and canadian bacon on the dough (after it set for 5 minutes and before the kale mixture).

From:  Vegetarian presents; Healing Foods Cookbook page 35
We made it not so vegetarian by putting the turkey pepperoni & canadian bacon on it but hey.. it was still pretty good for you!  {{CHEESE}}
 

Awesome Good for you Spaghetti Sauce!

Spaghetti Sauce

1/4 lb ground buffalo
1 can Italian Diced Tomatoes
1 can tomato sauce (basil, garlic, onion)
1/2 chopped zuchinni
1/2 chopped yellow squash
1 tbsp minced garlic
1/4 cup chopped onion
1/4 cup dried parsley
1 tbsp dried basil
1/2 tomato sauce can of water
pinch of salt
pepper to taste

Brown buffalo on low-medium heat in EVOO, when almost browned completely add onions and garlic (this gives you a better onion & garlic taste).  Add tomatoes & tomato sauce, water, parsley, basil, zuchinni, squash, salt and pepper.  Bring to a boil, reduce heat, cover and simmer for about 10 minutes! 
Serve over your favorite pasta & Enjoy! Can be used as a base in Lasagna too *omit  some of the water if using for this though*

Burrito Bake

This yummy meal is what we had for dinner last night.  It is super easy to make.

Burrito Bake

1 cup Heart Smart Bisquick
1/4 cup water
1 can Fat Free refried beans
1 med jar mild picante sauce
1 lb ground beef, bison, turkey
1 sm onion chopped
1 med tomato chopped
1 sm avocado chopped
1 jalapeno chopped (optional, I don't use)
Fat Free Sour Cream
1 pkt taco or fajita season mix (Katie add on)
1 1/2 cups Shredded Cheddar Cheese (Fat Free)

Brown ground beef with onions and add taco season meat per directions.  Mix bisquick, water and refried beans together in a bowl and line a greased/sprayed casserole dish with it (crust).  Layer on top of bisquick bean crust with meat mixture, picante sauce, jalapeno*, and chopped avocado.  Sprinkle cheese on top and bake for 30 minutes at 350°.  Before serving sprinkle chopped tomatoes on top and serve with Sour Cream! 

Hubby Star Rating:  9 Stars!

Recipe Origin:  Afton Grove Baptist Church Cookbook, page 118.

Pretty Healthy Pizza!!

Pretty Healthy Pizza
Today's SNOWED IN meal was home made Pretty Healthy Pizza.  Yummy!!!

Pretty Healthy Pizza

1 1/2 cups Heart Smart Bisquick
1/3 cup Very Hot water
1 cup Pizza Sauce
Fresh Spinach
1 can Fire Roasted Tomatoes (drained)
1 can sliced Black Olives
Turkey Pepperoni
Canadian Bacon (ham)
1 1/2 cups Fat Free Mozzarrella
1/2 cup Mozzarrella
1 Tbsp Smart Balance Butter (optional)
1 tsp garlic powder (optional)

Heat oven to 450°
Mix bisquick and very hot water in a bowl, and beat with a fork about 20 times to form a soft dough.  Remove and place on greased/sprayed pizza pan or stone.  Use rolling pin to flatten out into a circle (medium size/thin crust).  If using butter and garlic.. melt butter and mix garlic powder in, brush it on the top of the crust.  Spread pizza sauce on with a large spoon, all the way to the edges.  Place pepperonies, canadian bacon, tomatoes, spinach,  and black olives on the pizza.  You can mix the cheeses together before spreading them or spread the Fat Free cheese first then top with the regular cheese. 
Put in oven and bake at 450° for 12-15 minutes or until crust is golden brown and cheese is melted and slightly browned.

HUBBY STAR RATING:  10.5 Stars  (wow)

Recipe Origin:  Pizza Crust recipe came from Betty Crocker Bisquick recipes book. 

Taco Bake

Tonight we had a delicious recipe I found (and copied) while visiting Barnes & Noble.. I love looking at cook books there and occassionally jot down a few recipes!!  Shhhhh don't tell!

Taco Bake

1 Pkg Kraft Macaroni & Cheese Dinner *(will need butter and milk per the pkg)
1 lb Ground beef, bison, or turkey**
1 pkg Taco Seasoning mix
3/4 cup Fat Free sour cream
1 1/2 cup Fat Free Shredded Cheddar Cheese divided.
1 cup thick & chunky salsa

Heat oven to 400° F.
Prepare Mac & Cheese dinner as per box.  While Mac & Cheese is cooking, cook meat until browned, add taco seasoning packet as directed on package.
Stir sour cream into prepared Mac & Cheese dinner; spoon half of the M&C dinner into a sprayed 8 inch square baking dish.  Top with taco seasoning meat mixture, then 1 cup of Shredded Cheddar cheese, then spoon remaining M&C mix on top.  Cover with foil or dish lid and bake on 400° for 15 minutes.  Remove from oven, top with salsa and remaining cheddar cheese and return to oven for 5 more minutes, or until cheese is melted.
*to prepare the M&C I use a little less than 1/2 of the cheese packet, I also use Smart Balance original buttery spread and Skim milk, this makes it better for you heart!  ♥
**I used Ground Turkey 99% Fat Free, and I only used 1/2 lb, but the recipe calls for 1 whole lb.  ☺

Hubby Star Rating:  8.5 Stars

Recipe Origin:  Kraft Recipe book (you can find it online at http://www.kraftrecipes.com/ browse Taco Bake)

Herb & Garlic Chicken

Tonight we enjoyed Herb & Garlic Chicken with french cut green beans, steamed brown rice and raw carrot sticks.

Herb & Garlic Chicken

2 chicken breast, skinless, boneless
Lawry's Herb & Garlic w/Lemon Juice 30 Minute Marinade

Halve chicken breasts to make 4 servings, puncture chicken with fork.  Place all 4 pieces in a gallon size zipper bag and about 6oz of the marinade, place in refridgerator for about 25-30 minutes.  Preheat oven to 450°.  Take chicken out of zipper bag and place in glass baking dish, pour left over marinade on top and cook for 20-25 minutes at 450°  flipping at the 1/2 way mark. 

Hubby Star Rating:  9 Stars
Recipe Origin:  Katie creation.. just take chicken and put store bought marinade on it.  LOL Simple!!

Waffle Sunday!!

Every Sunday the Pier's have Waffles.  They are low fat and totally delicious. 

Laura's Buttermilk Waffles (with Katie's tweaks)

1 cup Organic Whole Wheat flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp ground cinnamon
1/4 tsp salt
*Sift dry ingredients before adding liquid ingredients. 
1 1/4 cup lowfat buttermilk
1/4 cup liquid egg whites
2 Tbsp Smart Balance buttery spread (original)
dash of vanilla flavoring

Sift all dry ingredients in large mixing bowl, add liquid ingredients.  Mix with fork until blended well. 
We use a Belgian Waffle maker and this recipe yeilds 3 nice waffles.  We add fresh cut strawberries, fresh or frozen blueberries, and whipped topping with a little butter flavored syrup.  YUMMY!  I ♥ Waffle Sunday!
Hubby Star Rating:  10 Stars

Recipe Origin:  Laura P, my super duper sister in law.

Stove Top Meatloaf

Sorry I haven't posted in a few days, I have been having issues with uploading my pics.. arrghhh so you will get bombarded with a few posts all at once LOL

This menu consisted of Stove Top Meatloaf, fresh green beans, corn on the cob, steamed brown rice.  Later we had Swirled Pumpkin Cheesecake (almost fat free).. It was DELISH!!

Stove Top Meatloaf

1/2 lb Ground Bison
3 Tbsp uncooked rolled oats
1 1/2 Tbsp chopped onion
3 Tbsp skim milk
dash of salt
pepper, as desired
1 8oz can tomato sauce
1 can of water (tomato sauce can)

Put all ingredients except for water and tomato sauce in a bowl and mix well.
Shape into 2 loaves.  Brown on all sides in a frying pan using EVOO, over medium heat.
If using meat other than Buffalo, drain fat.
Pour tamato sauce over loaves and pour water around loaves in pan. 
Cover and cook over low heat for about 23-25 minutes.*
Add more water if needed during cooking. 

*if using more than 1/2 lb meat your loave will be bigger so you may want to cook longer to make sure the middle gets done.

Hubby Star Rating:  9.5 Stars (Got the .5 for having corn on the cob, that's my Indiana boy!)

Recipe Origin:  I got this recipe from a book while doing my Practicum for my degree in college, not sure of the name of the book though.  :)

Honey-Glazed Salmon

Tonight's dinner was a very yummy Salmon dish, side of Garlic sauteed spinach and fresh organic carrots and cucumbers.

Honey-Glazed Salmon

2 Tbsp honey
1 Tbsp orange juice *
1 Tbsp lemon juice **
1 Tbsp hoisin sauce
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
2 salmon fillets halved (no skin, no bones)

Preheat oven to 350°
combine first 7 ingredients, and stir well with a whisk
Brush honey mixture onto one side of each fillet, place honey side down in cooking dish, brush honey mixture on the upfacing side of each fillet.  Cook at 350° for 15-20 minutes, brushing frequently with the honey mixture. *** 
This is a Weight Watchers recipe and worth 9 Points.

Hubby Star Rating:  10 Stars!

*If you are allergic to Citric Acid like I am you can use Minute Maid Low Acid, no Pulp OJ.
**Again with the Citric Acid.. I only used about 1 tsp of the Lemon Juice.  :)
*** The original recipe directs you to Broil the fillets for 12 minutes, I choose to bake instead. 

SPECIAL NOTE:
The Hubby Star Rating changed at the end of the meal.
This is a picture of an 11 Star meal!!  ;)

Hearty One-Pot Chicken Stew

Tonights dinner was a scrumptious stew for this cool Fall evening. 

Hearty One-Pot Chicken Stew

2 chicken breast, boneless & Skinless cut into bite size pieces
1 box Reduced Sodium Zatarain's Red Beans & Rice (B&R)
2 1/4 cups water
1 can (14.5 oz) no salt diced tomatoes, undrained
3 sm Organic Yukon Gold potatoes cut into small chunks
2 Organic Carrots sliced in small disks
1 sm onion, cut into 1 inch pieces

In large pot cook chicken until right before no longer pink , while chicken is cooking I boil the potato chunks and carrot slices in a seperate pan for 3-5 minutes** .  Add veggies to chicken in pot, then add box of Red Beans & Rice along with the seasoning packet if seperate from rice/beans, water, tomatoes, and onions.  Bring to a boil.  Cover, reduce heat and simmer about 10-15 minutes or until veggies are tender and rice is cooked.  Make sure to stir occassionally to prevent sticking. 

Hubby Star Rating:  10 Stars!

Recipe Origin:  Grandma's Favorites (Recipes from Grandma's Kitchen) pg 41
** I like to cook the chicken and soften up the veggies at the same time in seperate pans.. not sure why I just do!!
Original Recipe instructions:
In large saucepan, combine chicken, B&R, seasoning pkt, water, tomatoes, potatoes, carrots and onions.  Bring to a boil.  Cover, reduce heat and simmer 20 minutes or until veggies are tender.  :)

Pan-Seared Chicken with Garlic Sauce

Tonights meal was a favorite of the family's.  And to make it better it is a Weight Watcher's Recipe.. so this one will have a point value too.  We had Organice Corn on the Cob and Organic Brussell Sprouts along with Steamed Brown Rice as our sides!

Pan-Seared Chicken with Garlic Sauce

1 tsp Paprika
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/2 tsp Salt (I used 1/4 tsp)
1/4 tsp black pepper
2 boneless, skinless chicken breast halved with fat cut off
1 tsp EVOO
12 med Garlic Cloves (I used about 2 Tbsp minced Garlic)
1 cup fat free, low sodium Chicken broth, divided

Preheat over to 450°
Combine 1st Five ingredients in a small bowl.  Sprinkle both sides of chicken with herb mixture.
Heat EVOO in large oven proof nonstick skillet* over medium high heat.  Add Chicken, and cook 2 minutes on each side.  Add garlic and 3/4 cup broth.  Place pan in oven.  Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft. 
Revmove pan from oven.  Transfer chicken to platter; keep warm.  Add remaining 1/4 cup broth to pan.  Mash garlic cloves with fork.  Cook garlic mixture over heat 2 minutes or until thoroughly heated; stir.  Serve garlic sauce over chicken. **

Hubby Star Rating:  10 Stars!!

Weight Watchers Points Value:  5 points

* I don't put my skillet in the oven, I transfer it all over to a casserole dish to bake in.  
** I use minced garlic, so I basically skip this last step, because I put the whole cup of broth in the casserole dish when I transfer the chicken and cook it together.  This saves time and keeps the chicken really moist!!

Baked Turkey, Cheddar and Bacon Sandwich

Last night we had this and boy was it YUMMY!  We just added simple sides like baby pickles and chips.

Baked Turkey, Cheddar and Bacon Sandwich
2 cups Heart Smart Bisquick
1 cup skim milk
1/4 cup egg whites (I used GV)
4 oz thinly sliced deli turkey breast (I used about 6-8 slices)
1 1/2 cups Fat Free shredded cheddar cheese
5 Slices cooked turkey bacon

Heat oven to 400°.  Spray squae baking dish, 8 x 8 x 2 inches, with cooking spray.
Stir Bisquick mix, milk, and egg until blended.  Spread half of the batter in baking dish.  Top with Turkey slices, 1 cup of the cheese and the bacon.  Spread remaining batter over bacon.
Bake uncovered about 29 minutes or until golden brown and center is set.  Sprinkle remaining 1/2 cup of cheese on top.  Bake about 3 minutes or until cheese is melted.  Let stand 5 minutes before cutting. 
High altitude (3500 - 6500 feet):  Increase first bake time to about 32 minutes.

Hubby Star Rating:  8.5 Stars

Recipe Source:  Betty Crocker Bisquick II Cookbook pg 44
Sorry no picture, but I tried and could do it no justice!

Salmon Patties

This is a Quick Meal that taste wonderful.  We had Salmon Patties, Fresh cut Organic Green Beans, Organic diced Carrots and steamed brown rice!

Salmon Patties

2 cans Chicken of the Sea Pink Salmon, skinless & boneless, drained and seperated
1/4 cup egg white (I used GV liquid egg whites)
1 cup dry bread crumbs (I used GV Italian crumbs, it was all I had in the pantry) *
1 Tbsp Mayo (I used Kraft Mayo w/Olive Oil) *
Salt, Pepper, Garlic Powder, and Dill to taste

Mix well with a fork, form into patties, whatever size you wish. 
Heat EVOO in a good size skillet/pan on Med High heat.  Cook patties until crispy golden brown on each side and serve with Brown Rice! 


* This indicates a guesstimate since I don't normally measure with this recipe.. I just use what I think for the consistency that I am looking for.  Some times it depends on how much draining you do on the Salmon.  :)


Hubby Star Rating:  9 Stars

Pronto Taco Soup

Pronto Taco Soup
1 pd ground beef, bison, or turkey (I used Turkey)
1 med onion, chopped
2 garlic gloves, minced
2 cans (14.5 ounces each) low sodium beef broth

1 can (14.5 ounces) no salt diced tomatoes, undrained
1.5 cups Picante sauce
1.5 cups uncooked spiral or small shell pasta (I used Barilla Plus Bow ties)
1 med green bell pepper, chopped
2 tsp chili powder
1 tsp dried parsley flakes
FF Shredded Chedder Cheese & Torilla chips

In a large saucepan, cook meat, onions, and garlic until meat is no longer pink; drain if needed.  Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsely.  Bring to a boil, stirring occassionally.  Reuce heat; cover and simmer for 10-15 minutes or until pasta is tender.  Garnish with cheese and serve with tortilla chips. 

Hubby Star Rating:  8 *due to green bell peppers, he isn't a fan :-(

Recipe Origin:  Quick Cooking Magazine January/February 1999

Almost Fat Free Alfredo Sauce!

Tonights menu consisted of Almost Fat Free Alfredo Sauce, Natural Chicken Breast, Pasta, Steamed Brocolli and raw organic carrot sticks!!

Almost Fat Free Alfredo Sauce
2 tsp Smart Balance Buttery Spread Original
1 Tbsp Garlic minced
3 Tbsp Organic whole wheat flour
2 Cups Great Value Fat Free half & half
1/4 tsp each salt, pepper, nutmeg
1/8 cup (2 Tbsp) Great Value grated Parmesan cheese*
2 chicken breasts cooked & cubed... I used EVOO and a little bit of garlic while cooking the chicken

Melt butter in medium saucepan.  Add garlic and cook over low heat about 1 minute or until fragrant.  Whisk in flour, then whisk in half & half until well combined.  Finally, whisk in salt, pepper, and nutmeg, and bring to a boil, whisking frequently.  Reduce heat and simmer 5 minutes or until thickened.  Remove from heat and stir in parmesan cheese. Mix in cooked chicken cubes.  Serve over pasta!  And side it with Steamed Brocolli and Raw Carrot Sticks!  YUMMY!
You do not have to use the chicken.. just serve the sauce over pasta!  :)

Hubby Star Rating:   9 Stars (out of 10)
*This is where the fat comes from and I choose not to use the Reduced Fat GV Parmesan Cheese because it has Partially Hydrogenated Oil in it and that turns into TRANSFAT!  Not sure why the Reduced Fat has it and the Full Fat doesn't.. but oh well.  You can read more about Partially Hydrogenated Oils here http://en.wikipedia.org/wiki/Trans_fat

Recipe Origin:  Unknown.. I got it from the internet somewhere a while back and it doesn't have the link on the bottom of the printed page.. sorry!

For Starters

This 1st post will consist of the products that I normally keep on hand or purchase on a regular basis at the local markets.  I will occasionally use different things but will use these products for the most part.  I won't list every single item but these are the ones that I most definitely feel have a huge impact on how healthy the meal is.  :)

Fat Free Cottage Cheese
Fat Free Shredded Cheese (occasionally throw in low fat to help with melting)
Fat Free Sour Cream
Fat Free Cream Cheese
Smart Balance: Buttery Spread Original
Turkey Bacon (lower sodium)
Bisquick (HeartSmart)
Organic Whole Wheat Flour
Organic Whole Wheat Baking Flour
Granulated Sugar (I never use the posted amount, always less)
Brown Sugar (thinking of going Organic with this)
Powdered Sugar (again always use less than the posted amount)
Organic Berries and Fruit (Almost always from Wholefoods Market)
Organic Veggies (Almost always from Wholefoods Market)
Skim Milk
Low Fat Buttermilk
Fat Free 1/2 & 1/2
Eggbeaters or Egg whites only
99% Fat Free Ground Turkey meat
96% Fat Free Oklahoma Grass fee Bison/Buffalo
Natural Chicken Breast (Sometimes get the Organic / Cage Free)
Atlantic Salmon Center Cut Steaks
Salmon (in a can or pouch)
Albacore Tuna (in a can or pouch)
EVOO (Extra Virgin Olive Oil)
Canola Oil (occasionally)
EVOO Cooking Spray (sometimes Canola)
Brown Rice
Barilla Plus Pasta

Special Note:  I do get all of my recipes from Cook Books and Websites, I will be noting the Original Source of the Recipe but will be using my substitutions.    ENJOY!!