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Milchig lunch/dinner, not fattening, any such thing???
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Amarante




 
 
    
 

Post Tue, Apr 21 2015, 5:04 am
Here's a very good recipe for a crustless quiche type of "pie" from skinnytaste.


Easy Crust-less Spinach and Feta Pie
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Recipe By: Skinnytaste

Ingredients:

10 ounces frozen spinach, thawed and liquid squeezed out
1/2 cup scallions, chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1/2 cup (2.5 oz) reduced fat crumbled feta
2 tablespoons grated Asiago cheese
1/2 cup white whole wheat flour (Bob's Red Mill)
1 teaspoon baking powder
2/3 cup fat free milk
1 teaspoon olive oil
2 large eggs, beaten
1/2 teaspoon kosher salt
fresh cracked pepper to taste
cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Nutritional Information:

Servings: 6-8 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts
Calories: 125.9 • Fat: 5.3 g • Protein: 8.8 g • Carb: 12.3 g • Fiber: 2.5 g • Sugar: 1.7 g
Sodium: 433.1 mg
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Amarante




 
 
    
 

Post Tue, Apr 21 2015, 5:06 am
Here's a very trendy nosh from skinny taste


Baked Parmesan Kale Chips
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Recipe By: Skinnytaste
Serving Size: 6

Ingredients:

1 bunch kale (12 oz after removed from stems)
1 teaspoon olive oil (spray)
a sprinkle of sea salt or kosher
1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F. Lightly spray two large baking sheets with oil.
Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.

Place on baking sheets, spray with olive oil and sprinkle with salt.
Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.

Notes:

few tips: I prefer shredded cheese vs grated cheese, add it towards the end so it doesn't fall to the bottom. I used my misto to lightly spray them with oil which helps evenly coat them and get them crispy. If you don't have a misto, use olive oil spray. I calculated them based on one teaspoon of oil, and that's being generous. Don't over-crowd the baking sheet, use two or three sheets so they crisp up.

Nutritional Information:

Servings: 6 • Serving Size: 1/6th • Old Points: 1 pt • Points+: 1 pt
Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g
Sodium: 126 mg (without salt)
Ingredients:
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wereafamily




 
 
    
 

Post Tue, Apr 21 2015, 5:56 pm
[quote="Amarante"]


Amarante, your curried chickpeas were delicious. - we had it today with Israeli salad, techinah and falafel chicken.

Thanks!
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Amarante




 
 
    
 

Post Tue, Apr 21 2015, 6:07 pm
[quote="wereafamily"]
Amarante wrote:



Amarante, your curried chickpeas were delicious. - we had it today with Israeli salad, techinah and falafel chicken.

Thanks!


I am glad you liked them. I especially like recipes that deliver a lot of "bang for the buck" - I.e. are simple to make but have a lot of flavor. I love to cook and sometimes I enjoy potchkeing but not all the time. And extra points if something can be made ahead and so I don't have to make a whole bunch of stuff at the last minutes.
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etky




 
 
    
 

Post Sat, Apr 25 2015, 2:30 pm
I also made the curried chickpeas and thought they were very tasty. Next time though I'm going to increase the spices, especially the cumin, to ramp up the flavor. Maybe add some garlic too.
They are also good warm, mixed into white rice.
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