Recipe's you can live with

I know that this is a food topic...  but healthy eating and weight programs go hand in hand.  

So as not to take away from the "food talk forum", we should keep this topic strictly for healthy eating for the dieter's. A recipe exchange to help each other.  If possible, please show the nutrition value for each recipe.

Below are a couple of recipe's that I have found to be quite good.

Any exchanges for healthy cooking would be greatly appreciated and welcomed.

Of course with Christmas just a week away...  what more would be wanted than a nice healthy piece of CHOCOLATE...

Chocolate Truffles
Makes 40 truffles
1 (8-oz.) package fat-free cream cheese, at room temperature
4 cups confectioners’ sugar
3/4 cup cocoa powder
1 tsp. vanilla
Cocoa powder (optional)

Combine cream cheese, sugar, cocoa powder and extract in a bowl; freeze mixture 30-60 minutes. Remove from freezer and form into 1" balls; roll in cocoa powder, if desired. Freeze 30 minutes or until firm.
(Per serving: 60 calories, 1 gram fat)
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The following bean salad I have made for family functions over the past year...  requested after I made it the first time...  a big hit indeed.  You can substitute your favorite beans and to add a bit of kick use hot sauce per your taste.  If you can not find White Wine vinegar...  simply buy a bottle of white wine a sautern works great...  and mix with white vinegar at a 60 (vinegar) 40 (wine ratio).

FOUR BEAN SALAD

Ingredients              
1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Directions              
1 In a large salad bowl, whisk together the sugar, vinegar and oil.

2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.

3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition at a glance
Servings Per Recipe: 10      
amount per serving
       Calories         324
      Protein                14.2g
      Total Fat                2.2g
      Sodium              419mg
      Cholesterol             0mg
      Carbohydrates       64.1g
      Fiber                   14.3g

This is a good high protein, low fat side dish.

Hey the truffles sound really good. Maybe a good thing for a xmas present to the inlaws. But question: do they need to be refridgerated at all times? Or can they stay out at room temperature??

Hmmm they are good Hopster...  and no, no need to keep in freezer unless you wish to...  the freezing part is just to set them.

hmm, i'll have to try the truffles, too!!

i'll add another recipe to the list...popular back home.  i've made it here a couple of times without telling anyone what's in it and boy, are they surprised after they've finished their piece!!  this is from 'hawaii's best desserts':

TOFU PIE

1 9" pie crust (graham or pastry)
1 package lemon jello
1 cup boiling water
1-2 tablespoons lemon juice
1/2 teaspoon lemon extract
10 oz portion soft/smooth/silken tofu
4 oz. cool whip (1/2 container)

mix together jello, boiling water, lemon juice and extract. refrigerate until slightly firm.  drain tofu.  blend tofu and cool whip in osterizer. mix in jello mixture.  pour into prepared crust. refrigerate. when firm, garnish with kiwi or any canned fruit.  can also top with whipped cream instead.

* can substitute strawberry or lime for the lemon jello

in england, i've substituted 2 packets sugar-free jelly (that's dry, and not the gelatine chunks) and some sugar-free dream topping for the cool whip.  i've also used the ready-made pastry tart as a crust, though you will have leftover tofu mix.  i put mine into some mousse dishes.

my fave is the lime one, i think of it as a lower fat version of key lime pie (which i adore).

mmmm Islandgirl, that really sounds good...  I will definitely try that soon... if it is as good as it sounds I will add it to my wedding day buffet.  Half my stepfamily eats tofu...  I can not tolerate it in some things...  but other things like a desserts it is good...

It's not the sweets I crave, but the savories!  

So here's a recipe for the mexican food lover in us all -

(Borrowed from Weight Watchers Cooking for Two cookbook)

Chile Rice Burritos

1/2 Cup Rice
1 Cup Fat Free Chicken Stock (I just use water and Oxo Cubes)
1 grated courgette (zucchini in the US)
1 tbls canned diced chillies or 1 fresh diced chili
2-3 sliced spring onions
cooking spray
1 cup reduced fat cheddar
2 large flour tortillas
lettuce
tomatoes
salsa
2 tablespoons sour cream

Boil the rice in the stock as directed on rice package.

As that is boiling, coat a large frying pan with cooking spray and stir fry the onions and chillies for 2-3 minutes until softened.  Add courgette and continue to cook for 2-3 more minutes.  

Add cooked rice to mixture untill well combined.  Add cheese and melt gently.

Assemble burritos and enjoy! (serves 2)

WW points - 8
Per serving:  362 Cal, Protein 12g, Fat 11.7g (saturated 6.1), Carb 52.1g, Fiber 3.1, chol 31

mmmmm, sounds yummy wishstar!