~~Tress's Recipe Creations~~

[Tress]

"WELCOME EVERYONE"

All of the recipes on this page are my own Original creations.
I hope you will enjoy them and create new innovations of your own.
This is a new way of posting
but I wanted to keep all of my recipes together.
 If you have comments, suggestions
for additions or questions, you may post them
at the bottom of the page
 and I will check back and try to answer them.
   Tress

~Make Your Own Popcorn Flour~



         
One 45 ounce jar of Orville Redenbacher's 
 Original  Gourmet popping corn makes
 7 gallons of popcorn flour.
It took us (my husband helped)  
one hour and fifteen minutes to
make the 7 gallon zip lock bags full. 
We had two magic bullet blenders
 going at once and one popper machine. 
We put a cup and a half of popped,
 popcorn into the blenders at a time,
poured it into the zip lock bag,
repeat, again and again,
 just to  see how much flour could
 be made from one jar.   
That is a lot of flour for only  $2.78.   
   The name of our popcorn Popper is Presto Pop Lite

It is best to pop your own as the
 pre made bags have added salt and oils. 
The salt will throw your recipe off. 

You can find the magic bullet blender by typing it in at Google.
   We have been eating all of my recipes with the popcorn flour
...Pancakes the favorite, then the muffins,
and also the corn bake I posted yesterday.
YUMMY.  We continue to lose weight.
 We both had to buy new clothes.  Such a fun diet!!
Update   on 12-16-2006  I finally measured
 how much popped popcorn it takes to make
 two cups of popcorn flour. 
 It takes four cups so it is a 2-1 ratio. Not bad!

Created by Tress

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~Morning Biscuits~
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Use small quart size bowl
One tablespoon skim milk
1/2 tsp Rumford baking powder
1/4 tsp salt
Stir well
Add two eggs
Whisk  well
Add three plus cups of Popcorn Flour
until it makes a very thick batter.
(that you can drop by big spoonfuls)
(It will be very yellow in color)
Grease oblong cake pan with olive oil
Drop into pan...should make six biscuits.
Oven temp 350º for 15-20 min until they start
to brown on top.

The bottoms will be very brown.
Serve with strawberry Polaner preserves
Two of these make a very satisfying breakfast. 
(My husband ate four) 
No tending like pancakes..very tasty and crunchy! 
These are delicious....
If making them to go with soup,
add some garlic and maybe
 some whole kernel corn..(drained)
They are a welcome addition to any meal. 

Created by Tress

FOOTNOTE:
DO THE MATH
Roger says   Dairy and Eggs  (eat occasionally)
I am not sure how often occasionally is, but I want you
to know how to figure amounts of eggs and skim milk
in the recipes.  Some of the muffins and biscuits
can be frozen for future use.
(My husband and I eat these recipes all the time as I
am experimenting with new ones and do not find they
slow down our weight loss or weight maintenance)


I will do the "Morning Biscuit" recipe as that is the one I use the most.

It has two eggs and 1 Tablespoon of milk and makes six biscuits.

I tablespoon = three teaspoons so there is 1/2 teaspoon of milk
in each biscuit.

There is 1/3 of an egg in each biscuit.
So if you eat three of the biscuits
 you will have consumed ONE egg
 and 1 1/2 teaspoons of milk.
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~ PANCAKES~
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Looks like pancakes, tastes like pancakes,
and satisfies like pancakes.

In 4 quart bowl, put 4 eggs.  (I use Jumbo eggs)
beat with large fork
Add 1 tsp honey, a dash of salt.
Stir
Add 1 cup skim or low fat milk.
Add 1 level Tablespoon Rumford baking powder.
Stir until baking powder dissolves
 and the top of batter looks foamy.
Then add 4 cups of Popcorn flour.
Stir until batter is thin but stable.

(stable means drops in "slight clumps"
rather than a thin stream)

Have your griddle heating during last steps. 
 Use small amount of EVOO on griddle
and smear it around with pancake turner. 
 (EVOO = Extra Virgin Olive Oil)
When a drop of water dripped on griddle,
dances and crackles, turn heat down 1/3
and then put your pancake batter in spoonfuls
 on the griddle.  Don't make them too large...(see Photo)
as they are thin and will be
 hard to turn if too large. Use a thin
pancake turner for best results.
They are so delicious that they need no toppings.
 Polaner all fruit preserves are approved 
 by LDL if you so desire.
When these are cold,
I use them for  salmon salad,
egg salad and tuna salad wraps.
I store them in a zip lock bag
until ready to use. (keep in fridge)
Directions for popcorn flour:
     I use a vita-mix blender. 
(the dry container) Place popped
popcorn in blender (about a cup at a time)
add as it shrinks...
(it will make a fine feather like flour)...
strange to work with at first. 
 You will  need four cups of popcorn
flour for the above recipe.

Created by Tress

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WAFFLES!!!!
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6 eggs...whisk in 2 quart bowl
add one cup skim or low fat milk
1 tsp salt
1 Tablespoon Rumford baking powder
2 Tablespoons honey
Stir
 Add popcorn flour until batter is quite
 thick (about six or seven cups)
(maybe more depending on egg size)
When batter gets thick enough
to hold on spoon a second before it drops,
 it is ready.
Drop big spoonful onto center of griddle.
2 Tablespoons EVOO (extra virgin olive oil)
(Use to grease waffle griddle, top and bottom)
Bake until the top lifts up from waffle.
YUMMY!!
(Serve with natural Polaner Preserves)

Recipe Created by Tress
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~Garbonzo Fritters~
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One 15 ounce Can Libby's organic
Garbonzo Beans  (drained)
Place in blender
Add one egg......Blend
Pour into one quart bowl
Add:
1 teaspoon each chives,
 garlic granules, and parsley
Sitr and Add.
3 cups Popcorn Flour

Stir and drop  small spoonfuls
onto hot griddle,  greased with olive oil.

They brown very nicely.
Add salt and pepper to taste.
Serves four
Serve alone or with Tomato Soup.

May add chopped onion if desired
May also add cayenne, chili powder, any herbs you love.

Created by Tress

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' MUFFINS' 
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Make your flour out of popped popcorn. 
 (See POPCORN FLOUR RECIPE at top of this page)

2  Jumbo eggs
1 cup skim milk
1 Tablespoon plus one tsp baking powder 
 (Rumford baking powder)
1/4 tsp salt
1 tsp honey
1/8th cup Extra virgin olive oil. 
 (Use part of oil to grease muffin cups well)

In 2 quart bowl, 2 eggs---
stir with fork until well mixed.
Then add one cup skim milk.
Then add baking powder, salt,
honey and olive oil.
Mix well  until the baking powder
gets kinda puffy and mixes into the batter.
 I didn't use a mixer, (just a big fork) 
 When it is mixed well, add the
POPCORN  FLOUR.  I think it was about 4 cups
 and a little more.  (if you have made muffins,
you should know what the texture looks like)
I made this a little heavier so it dropped
like light cookie  dough into the muffin pan
 which I had greased with olive oil.
Fill tins not more than 3/4 full. 
It made 12  muffins. 
(I have the larger muffin tins
 so they were about half full)
Bake at 425º 20-25 minutes----
(middle oven rack)  check them after 20
minutes please...if they are golden brown on top...
and smell delicious, set  the muffin pan 
 on a cold wet dishtowel to make the
 muffins pop out easily. 
Use a butter knife to loosen the edges. 

They smell and taste like the most expensive
"Pop-Overs" I   have ever tasted, but they aren't
hollow in the center like pop-overs.  Just too Yummy!!!

Created by Tress

[Tress]

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~Salmon Croquettes~
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JUST TOO DELICIOUS!

 
YUMMY!!

Use 4 quart size bowl
1/4 cup skim milk
1 tsp Rumford baking powder
1/2 tsp salt
Stir well
Add six  eggs
Whisk  well
1 can Deming's Red Sockeye
 (wild Alaskan)  salmon ( 14 3/4 ounce)
 (Pour off liquid, discard skin and any 'soft' stuff)
Stir
2 TBLSP dried parsley
2 TBLSP dried chives
Stir
Add 6-8   plus cups of Popcorn Flour
until it makes a very thick batter.
(that you can drop by big spoonfuls)
(It will be very yellow in color)
Grease oblong cake pan generously with olive oil
Drop into pan...should make sixteen croquettes
They will "round off" while baking.
Oven temp 350º for 25-30 min
until they are browned well.

Created by Tress

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~REAL PIZZA~
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Ok...here it is!
This is without a doubt,
the best Pizza I have ever eaten.




Make a double batch of Morning biscuits
 (See that recipe above on this page)


Put foil on cookie sheet
Grease lightly with Olive oil.
Place entire ball of dough in center of sheet.
Put dry popcorn  flour on hands
 and press into pizza shape...(round or oblong)
Pour on tomato sauce.  I make my own.
 You only need a cup of thick sauce. see below

Add cut up (pre-cooked) sausage
Sprinkle with allowable LDL vegetable cheese.
 (shredded Kraft Free cheese or veggie
cheese with jalapenos)
 (Veggie Grated Parmesan Alternative cheese)

  Bake in 375º oven for 18 minutes

Small batch tomato sauce
6 ripe tomatoes
1 Tablespoon olive oil
one finely chopped onion
1/2 teaspoon of dried herbs...
basil, oregano parsley
Pinch of salt
1/2 tsp honey
1 tsp garlic granules.

Boil on low heat until it is thick and tasty.
Worried about burning?
Put the pan in water in a frying pan. 
(double boiler technique)
Add your favorites....(to your pizza)
 onions, Pineapple chunks, anything LDL approved.
Some of you may have a recipe for pizza
 sauce using canned tomato paste, etc;
Update:
If you have small pyrex pie plates,
you can make individual pizzas.

Created by Tress
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CASSEROLES
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   ~A Really Great Corn Bread Bake~
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I made this many times with wheat flour and now I am using popcorn flour!
In four quart bowl, whisk four eggs..add
1 can whole kernel corn that has been pureed in blender with one cup skim milk.
add
1 can whole kernel corn (just drained and not pureed)
1 Medium chopped onion
1 tsp honey
1/2 tsp salt.
1 Tablespoon baking powder
Stir well.
Add
1 Tablespoon dried chives
1 Tablespoon dried parsley
1 teaspoon garlic granules.
Three cups Popcorn flour
Add three (or more)  cups of popcorn flour until the batter looks like muffin batter...(thick enough to drop in "clumps" from spoon) 
Place in 9" x 9" clear Pyrex baking dish. Grease with tiny bit of Olive oil.
 Bake at 350º about 25-30 minutes or until knife inserted in center comes out clean. (watch closely after 20 minutes)
It smells so delicious as it bakes. 
Chives, parsley, garlic, salt and honey are optional, add other  herbs you might like.    (Even LDL approved cheese sprinkled on while hot)
Don't be afraid to experiment!   (one time I added 4 cooked browned pork links cut up) YUMMY! 
This corn bake is satisfying enough for a main dish or if you like,  a salad or a small amount of  chicken breast on the side. 

(Popcorn flour can be made in your blender by putting 1/2 cup of popped popcorn in at a time, turn it on, empty after each addition until you have enough for your recipe)

Created by Tress
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~BEAN DRESSING~
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This is a dressing to be baked separately from the turkey.
2 eggs in 4 quart bowl
Beat eggs with whisk or large fork
Add 1/2 cup skim milk
Add two cans Pureed Pinto beans (don't drain the liquid from the beans)
Mix into the egg/milk mixture
Add
Two tablespoons Rumford baking powder.
It will rise up fast...keep stirring
Add one cup diced onions
1 cup diced celery
1 Tablespoon sage
1 teaspoon garlic granules
1 teaspoon thyme
1 Tablespoon dried  parsley
2 Tablespoons butter <----Not LDL approved (use olive oil if you wish)
2 cups COOKED diced chicken breast
1/2 tsp red pepper
3 cups popcorn flour
Stir until well blended
Grease dish with olive oil
Place into three quart clear glass Pyrex baking dish.

Bake at 350º for one hour.

Created by Tress
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~Corn Bake With Sausage~
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I made this many times with wheat flour and now I am using popcorn flour!
In four quart bowl, whisk four eggs..add
1 can whole kernel corn that has been drained
 and pureed in blender with one cup skim milk
add
1 can whole kernel corn (just drained and not pureed)
1 Large chopped onion
1 tsp honey
1/2 tsp salt.
1 Tablespoon Rumford baking powder
Stir well.
Add
1 small chopped onion.
1 Tablespoon dried chives
1 Tablespoon dried parsley
1 teaspoon garlic granules.
3 1/2 cups Popcorn flour
Add the popcorn flour until the batter looks like muffin batter...(thick enough to drop in "clumps" from spoon)
Place in 9" x 9" clear Pyrex baking dish. Grease with tiny bit of Olive oil.
Bake at 350º about 25-30 minutes or until knife inserted in the center comes out clean.
(check often after 20 minutes)
It smells very delicious as it bakes.
This corn bake is satisfying enough for a main dish by itself.
The sausages in the above picture have been browned, cooked and frozen.
I placed them on top (still frozen)  just before baking.
(I cook a lot of sausage at one time and bag them up for future use)

~~Created by Tress~~
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~Large Batch of Tress's Chili~
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2# very lean ground sirloin
Brown very,  very,  well.  (flavor starts with browning)
Add:
Three large chopped onions
5 cloves fresh garlic   (to prevent flu, use whole bulb)
4 cans of pinto beans pureed
1 can of kidney beans whole
2 and 1/2 quarts of tomato sauce  (or canned tomato juice)
4 Tablespoons chili powder
2 Tablespoons parsley
2 Tablespoons chives
1 Tablespoon cilantro
1 Tablespoon honey
2 teaspoons cayenne (red pepper)  (more if you like it hot)
Pinch of thyme, basil, oregano
1 teaspoon salt
Simmer for one hour (tastes better the  second day when flavors  meld together. 

Serve with "Morning  biscuits" 
See Recipe on this page. YUMMY!
Kids need more veggies? You may  Add peas, corn, carrots, zucchini, celery, any vegetable pureed to this. 
(You should add more salt to taste if you add veggies)
Created by Tress
Learn all you can about Cayenne Pepper!  (the health  benefits are astounding!)

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~Tress's home made tomato sauce~ 
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(I freeze a lot of this when tomatoes are plentiful)
In large pan:
4 Tablespoons EVOO (Extra Virgin Olive oil)
4 quarts cut up fresh  tomatoes
6 Tblsp granulated garlic
1 Tblsp cilantro
5 Tablespoons Parsley
5 "   "  "            Chives
1/2 tsp oregano (dried)
1 tsp or more of salt....(to taste)
1 heaping teaspoon basil
6 Tablespoons Chili powder
1 tsp chervil
2 teaspoons red pepper  (more if you like it hot)
1 Tablespoon Honey   (don't leave this out, it makes a big difference in taste)
As it cooks, Mash the tomatoes with masher. 
Simmer until the flavor suits  your tastes...may need more salt if it seems bland. 

I put the chili in canning Quart jars and keep two in fridge, I freeze the rest in Kapak freezer bags.
It keeps in the jars for a week in fridge.  (like it ever lasts that long..lol)
Happy Eating!

Created by Tress

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[Tress]

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~Salmon Loaf~
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1 can Alaskan red Sockeye salmon   (Pour off liquid, remove skin and any 'soft' stuff (save for your cat)   ...Keep the bones in for calcium)

Place above  in two quart bowl
add
1 Tablespoon dried chives
1 Tablespoon dried Parsley
1/2 teaspoon  dried cilantro
In your Magic bullet blender or smoothie maker place:
1 (15 oz) Can Green Giant green peas (drained well)
4 Jumbo eggs  (May be kinda full in Magic bullet so blend with three eggs. then, pour a little into salmon mixture.....add fourth egg...blend again)
Mix it all together in bowl with spoon. 
A tad of olive oil in bottom of glass (bread loaf) baking dish. Place evenly in dish
Slice one fresh large tomato and place slices to cover top of loaf.
Bake for an hour at 350º.

This is unbelievable...It rises...it turns a golden brown. The taste is delicious! (Check the glass often toward the last ten minutes to make sure it isn't getting too dark)  (oven temps can vary)   (that is why I love Pyrex clear baking dishes)  (knife comes out clean when done)

Created by Tress
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~Cauliflower Dish~
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In four quart greased (with olive oil) baking dish.... place
Florets from 1 huge white cauliflower   (approximately Nine cups)
(Cut into small pieces)  (slice very thin) (one person said they never got soft)     (see below) 
Then:
In your blender ...blend
1 -15 ounce  can pinto beans (DRAINED) "Trappy's"
1- 15 ounce can green peas   (DRAINED) "Green Giant"
8 JUMBO SIZED  eggs
add the following to blender:
2 Tablespoons DRIED parsley
2 Tablespoons DRIED chives
1 teaspoon  DRIED cilantro
1 Tablespoon garlic granules
Mix again,

 Pour over the cauliflower florets in the  4 quart baking dish. 
(spread it evenly)
Slice 5 big tomatoes

 Place sliced tomatoes evenly to cover top.
Bake at 350º  for 40 MINUTES AND THEN START CHECKING.  Mine had a nice brown crust at 55 minutes.
(Mmmm Crust)   
 OPTIONS:  Very important to feel you can add what you like to this.
(it has lots of protein from the eggs already, tho)   
Cooked chicken would be delicious.  (two cups to this recipe)  Your own favorite cheese could be sprinkled over it when it is hot.  (LDL allowed of course) Maybe two cups lean cooked beef.  Endless things you can add. 
 Hot peppers, small onions...etc;

It is such fun to create.  (Be brave) 


UPDATE!
I reheated this for dinner in a pan with a little olive oil....It tasted just like dressing, except it was better.

Recipe Created by Tress

[Tress]

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~Sirloin/Cabbage Dinner w/Sauce~
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This is an exceptionally tasty dish!
Brown 2# very lean ground sirloin   (May use just one pound if you desire)
in large heavy frying pan.  (The browner the more flavor)
While it is browning,
Slice up one small Cabbage (slices may be large as they will cook down)
1 head of Cauliflower,    (slices may be large as they will also cook down)
2 Large onions  (chopped)
4 Tomatoes         (sliced)
When sirloin is ready, pour all of the veggies
into the pan with the meat plus
1 cup water
 (may need to transfer to a larger pan
unless you have a frying pan that will hold all of this)
Stir
(Keep watch until it seems like there is enough liquid)
(if not, add a  little more water)
Cover...
Turn down heat and simmer until veggies are cooked.

This makes 8 generous servings.
 
Created by Tress

~Tress's Pineapple/Mustard sauce~

(Sauce to serve on the side of above casserole)
In Magic bullet or any blender place:
20 ounce can Dole pineapple chunks (drained)
1 Tablespoon Yellow mustard
1 Tablespoon Braggs Aminos  (or soy sauce)
2 teaspoons Garlic granules

Blend and serve in small bowl.  (this should be enough to accompany the above recipe)

Created by Tress
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~Chicken or Beef  Chow Mien~
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2 cups Rotisserie chicken breast
Saute in olive oil until brown
1 large bunch of celery washed and sliced into one inch pieces. (use the celery leaves too)
1 Large onion chopped
Add to chicken, cover with water and simmer until tender.
Braggs amino acid or soy sauce to taste.
Mix 2 TABLESPOONS of corn starch in 1/2 cup water.
Stir into boiling chow mien and cook until it thickens.
Add any LDL approved extras...(check out bean sprouts, water chestnuts and bamboo shoots)

May be poured over morning biscuits for additional bulk and  flavor.


You can replace Chicken with ground sirloin browned in olive oil.   (one pound)
This is a wonderful, easy delicious dish.

'Created by Tress'________________________ ________________________ __________________

~Sirloin/Tomato/Bean Pie~
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This is a delicious, appetizing, main dish, to serve guests.
(They will not believe you are on a weight loss program)
 Pie crust
 4 eggs...whisk in 2 quart bowl
add one cup skim milk
1 tsp salt
1 Tablespoon Rumford baking powder
1 Tablespoon honey
2 Tablespoons EVOO (extra virgin olive oil)
Add popcorn flour until batter is quite thick (about six or seven cups)
Place dough in 9 inch pie plate and dip fingers into Popcorn flour and shape it to dish
 Make tiny mini biscuits on a separate small pizza pan.
 Bake pie crust and mini biscuits in 350º oven until brown...35 min for crust 15 for minis.
(Rumford baking powder has no aluminum)
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Filling:
1 pound very lean ground sirloin
(brown in a little olive oil)
Add:
One cup chopped onions
2 cloves fresh chopped garlic
1 teaspoon red pepper
One Quart tomato sauce.
2 cans pinto beans DRAINED 15 oz size.
 
Directions:
 
While crust is baking, put 1 pound of very lean ground sirloin in frying pan with olive oil. Brown it nicely. Then:
Add one cup of chopped onions, 2 cloves chopped garlic....1 tsp red pepper (more or less to personal taste) 2 cans DRAINED pinto beans, a quart of tomato sauce. Simmer until most of the liquid has evaporated. (I make my own tomato sauce so it took about 25 minutes to evaporate) (You could strain the excess off too and save for soup) (quicker)
Put the meat mixture into pie crust just before serving. Top it with the mini biscuits.
Viola! A very delicious appetizing meat pie!
There will be enough meat mixture to freeze for another pie. (I always cook in quantity...habit from cooking for freezer and gifting relatives) It is easy to divide meat mixture recipe in half if you want to make enough for just one pie.
Note: Every cup of popcorn flour has 2 grams of protein.
'Created by Tress'
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[Tress]

Cookies, Pies and Desserts[/size]
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~~COOKIES"~~~
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(read entire recipe before attempting to make these...I have tried to cover every aspect of it, that is why it looks complicated and long, but it isn't) 
My hands have been so tied not having flour but I finally figured out what to do.
See popcorn flour recipe at top of page.

After you  have your popcorn "flour" made....
In your blender, mix one can of drained (well drained) (Plain)  Pinto beans and one egg, two frozen bananas (medium sized) (sliced thin to save on the strain on your blender) (don't use fresh bananas, follow the directions as it could change the consistency) 1/2 tsp soda and 1/2 tsp salt and mix until smooth.

In four quart bowl place your "Pop corn flour" (about four cups)

Then add the "wet" mix  from the blender.  Stir...it should be the consistency of cookie dough.  It will look like cookie dough. (If it doesn't you need more Popcorn flour)  Add 1/2 cup of raisins and 2 tablespoons honey. Mix well with spoon. 
Grease cookie sheet with a little olive oil.  Place walnut size dough balls on sheet.  Don't flatten them.  They will hold their shape during baking. Makes 24 cookies.  375º for 12- 14 minutes.

1 egg
1    15.5 ounce can of pinto beans.
2 frozen medium bananas
1/2 cup raisins
1/2 tsp soda
1/2 tsp salt
2 Tablespoons honey

olive oil to grease cookie sheet.
 

Bake on middle rack of 375º oven for 12 - 14 minutes, they will be slightly browned and may have a few cracks on top.  (check them after ten minutes as ovens vary)

If you are confused about the amount of honey to use..you can drizzle a little on top of just baked cookies to  sweeten them more.   If you make them again, add a little more honey, careful tho, honey is very sweet.  You can also add more raisins for more sweetness. (favorite spices may be added too)
You will notice that there is no butter or fats at all in these cookies, yet they taste as good or better than  many I have eaten in the past. 

Don't try to add popped  popcorn to wet ingredients in the blender thinking that will work as it won't.
You need dry pulverized popcorn "flour"  for the proper consistency. 


If you have questions, please ask me, at this URL:
The flavor goes in after they cool.  This basic recipe can be improved upon.  You can add other flavors as long as the liquid  isn't more than the "flour"  can absorb.  You can also add your favorite dried fruit with no problem...as that will not change the  consistency of the dough. 
'Created by Tress'
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~~Banana pudding~~  
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1 can pinto beans (15.5  ounce) drained well.

2 medium sized frozen bananas.  (Please use frozen)

(Slice thin while frozen or if you slice them before freezing, that is fine too)  (for the benefit of the blender)

2  and 2/3 cups low fat yogurt

Mix all in blender until well mixed.
Now taste and if you want it sweeter..add honey.
(1 or 2 tablespoons of honey should do it) (depending on how sweet and large your bananas were the sweetness will vary) (don't use more honey than you need to)

(Keep a few cans of Pinto beans in fridge so they are cold if  you want to make this or other bean desserts)

(I mixed mine in a Vita-Mix) 

If you want to add some frozen strawberries or other frozen fruits to the banana pudding, you can.

This dessert is VERY rich.  You will only want a little.
I served  it in a small stemmed wine glass.
A tiny spoon of cool whip lite made it  pretty.

'Created by Tress'

(this is meant for a special treat...eat fruit, frozen or fresh, when you want something sweet)

Update:   This tastes even better the third day after you make it.

[Tress]

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-Pumpkin Cake-
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In "Vita mix" mixer ....mix 1 cup low fat yogurt with
one can of pinto beans (15.5 oz)    (drained)
Place cover on Vita Mix when running....(mix until well blended)
Add Four Large Bananas  (speckled ripe not over ripe)
Mix
Add one can pumpkin   (15 ounce size)       
Mix
Add 1 tsp salt....1 tsp  soda....1/4 tsp ginger....1/2 tsp nutmeg....1 tsp cinnamon  1 TBSP honey  (taste batter just before  this point...Honey may be optional) 
Mix
Add six eggs...(crack one at a time in small bowl and add in case of shell pieces)
(put the Vita Mix cover on really tight for this last step as the container will be nearly full)
Mix
(Put  1 Tbsp   olive oil in bottom of 13" x 9" oblong cake pan and pour into the center of pan)  Batter will be very liquid.
Bake at 350º (center of oven)  for an hour and ten minutes.  (Bake in 13" x  9" oblong pan) (until knife comes out clean or a wet finger on bottom makes a "sizzling" noise)
After it cools...store in Fridge.
It is moist (like custard) and looks like cake, tastes like pumpkin pie..  (a tablespoon of cool whip on top adds dimension)
(If you don't have a vita mix...Puree the beans first and then add the rest of the ingredients and mix with mixer)
'Created by Tress'
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~~Easy pumpkin pudding or smoothie~~
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1/2 cup low fat yogurt
1/2 cup  low fat milk
1/4 cup canned pumpkin
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
dash of ginger
1 frozen banana  (cut the banana up unless you have a vitamix)
Two teaspoons honey
Combine in a blender. Blend until smooth or put in fridge  and eat like pudding.
It is rather thick.  If you want it thicker....less milk..more yogurt.
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Making smoothies with  beans can give you a great protein boost.
I use great northern white beans...great consistency, little taste.
Pumpkin added gives you a lot of Vitamin A and tastes great.
If you are making a lot of them...Might want to add a can of pumpkin and or a can of beans. 
'Created by Tress'
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~~Dips and Tips~~
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~~Pinto Bean Dip~~
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      I discovered this when making my salmon loaf.  One can of pinto beans (15.5 ounce can)  with just enough liquid poured off so the beans are barely covered.  (save it in case you pour off too much)

     Blend in magic bullet or smoothie blender.  Add a dash of red pepper. Blend again.  Dip raw celery or raw cauliflower in it. Oh  Yum.
'Created by Tress'

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~~Tips~~
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(1/2 cup canned or cooked pinto beans provide approximately 8 grams of protein & 8 grams of fiber)




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Tress's Miscellaneous  Recipes
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~Cauliflower Florette Recipe~
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Make the cauliflower slices very thin..like 1/4 inch
Slice and place all slices and crumbs in a big 4 qt bowl
Put 1/8 cup olive oil in a measuring cup
Add 1 1/2 tsp granulated garlic.
Fill cup to half full with hot water and stir.
Salt and pepper cauliflower to taste.
Pour water/oil/garlic powder mix over cauliflower and stir
Until well covered.
Line two oblong cake pans with foil
Spread the cauliflower into the two pans making one layer in each.
Sprinkle popcorn flour and or LDL approved cheese on top
Bake in hot oven...425º for twenty minutes,
stirring and watching often.
They should be brown without being burned.

'Created by Tress'

[Tress]

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~SOUPS AND SALADS~

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~Soup's On~

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~Tress's Chicken Soup~


Buy one fully cooked roasted chicken.

Remove skin and save white meat for other dishes.

Place all other parts except "cavity"  into your Soup pot with four quarts water.

Bring to boil and let simmer for about an hour.  (this will bring some calcium from the bones into your soup.  Strain liquid and save in bowl. Put meat and  bones in a bowl to cool.   Pour strained liquid back into pot.
Add:
1 large whole onion...remove later if desired.
8 carrots  Keep pieces large.  (the taste is better)
1 whole peeled cut up rutabaga  (optional) 
1/2  cabbage  (Large pieces are fine)
1 cup fresh broccoli
4 fresh tomatoes
1 cup dry, washed garbanzo beans  (chick peas)
1 Tablespoon chili powder
1/2 tsp cayenne
1  pinch basil
1 Tablespoon each of chives, parsley, garlic crystals.
When above meat is cool, pick it off of the bones and put it into the soup.  Watchout  for small bones and gristle.  This takes awhile but is worth  the time spent.  Flavor is great!
Simmer  soup until veggies and chick peas are tender.
If you are a novice soup maker...this is the scoop!  You can interchange or add almost any veggie.  More tomatoes give a richer flavor.  Don't be afraid to add and subtract items,  as all soup is good.  If it seems like it has no flavor, sea salt will bring out the flavor.  Add slowly and taste often.  If you get too much salt,  adding a potato will absorb it but potatoes are not LDL approved  so  go slow.
With the right base, all soup is delicious.  Be creative....Experimentin g with herbs and spices?...just add a tad...then taste.  Never be afraid to make soup. A nutritious feast for you and your family.  None of my many soups are exactly the same but they are all delicious!
You can do it!!

Created by Tress

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Soup Hints!
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I always use Rotisserie chicken as most of the fat has dripped off and they are inexpensive, time saving and less mess. Raw chicken involves so much sterilization after handling, that I find it too time consuming.   Buying canned chicken broth is a waste of money.
After I get a cooked chicken, I put all the parts except the breast meat into a soup kettle half full of water. (not the cavity) cook at least 45 minutes after it begins to boil. Strain and save the liquid  and put back into the kettle.  When the chicken meat cools, pick it off and return to the soup pot.  Throw away skin, bones, gristle. This broth and meat always makes delicious soup, no matter what you add.  They have proved that it is healthy eating and will help you avoid colds and flu.  It is also helpful in getting over the flu if you do get sick.
     The chicken breast is good for chicken salads, stir frys, etc; 
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[Tress]

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~Two Bean/Fruit Salad~
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Easy, different and delicious!

1 15 oz can Garbonzo beans  (Pour in strainer and rinse with cold water
1  15 oz can Red Kidney beans  (Pour in strainer and rinse with cold water
1 15 oz can chunk pineapple  (drain)
1 l5 oz can Mandarin oranges (drain)
Put all above in a two quart bowl
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'The Sauce'
1/4 cup fresh squeezed lemon juice
1/4 cup olive oil
1 Tablespoon cold water
1 Tablespoon Teriyaki sauce
1 Tablespoon honey
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Pour over beans and fruit, cover  and (if you can wait) let it sit in fridge overnight.
It is important to rinse the beans after opening.
I was out of celery seed or I would have added 1/8 tsp. 
Enjoy

Created by Tress

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~~Tips~~
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(1/2 cup canned or cooked pinto beans provide approximately 8 grams of protein & 8 grams of fiber)


Stir-fry your vegetables in broth. Chicken, beef or vegetable broth give your vegetables a great flavor, and using broth instead of oil really cuts down on the fat.


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[sb125]

What a wonderful plethera of recipes!  I was really sad to have to give up my healthy cookies that I used to make, but these will give me some goodies as a treat now & then.  thanks for all your hard work in creating these & sharing them with us!
Blessings!
Steph