:clap2:Thanks Christy for the great idea to have a place to gather all our recipes.

Please post any recipes you'd like to share with your fellow bandsters.

1 large can of chicken breast

2 FF cream cheese bars

2 tbsp FF mayo

1 tsp worcestershirehe sauce

1 tsp lemon juice

4 green onions chopped fine

garlic salt to taste

Mix all ingredients and refridgerate (overnight if possible- bring out the taste)

If you need it thinner, add a little more of the liquid ingredients.

It's nice to gather recipes, but there is an entire Forum devoted to food and in it is a recipes thread. Several, actually (for the various food stages).

I love your chicken salad recipe!

I would love to see you guys share your recipes with everyone, though. :confused:

1 eggplant

bread crumbs

FF or SF spaghetti sauce

LF shredded mozzarella cheese

FF butter

greated parmesan cheese

Pre heat broiler to 500.

Heat a large skillet and spray with PAM.

Slice eggplant into 3/4 inch thick slices. Remove skin if you wish.

Dip eggplant slices into Water, and then coat sparingly with bread crumbs.

Fry both sides in skillet until the eggplant starts to look translucent.

Take off heat. Spoon a small amount of spaghetti sauce over the eggplant. Sprinkly mozzarella cheese sparingly but covering sauce.

Use a small amount of butter and dab on top of cheese.

Sprinkle Parmesan cheese on top.

Place the skillet in broiler until cheese gets bubbly.

Caution, skillet may be hot so use an oven mitt to remove.

1 lb. turkey sausage, or sausage of choice

10 eggs, or equivalent in egg beaters

3 cups skim milk

2 tsp dry mustard

8 oz shredded cheese

6 cups cubed bread

1/2 tsp pepper

1 tsp salt

Optional- 1/2 cup mushrooms, 1/2 cup chopped tomato,

1/2 cup chopped green pepper.

Preheat oven to 325.

Mix eggs, milk, mustard, salt, and pepper. Set aside.

In a sprayed 9x13 pan, distribute half of the bread. Layer half of the sausage, half of the cheese and half of any optional ingredients.

Repeat using the other half of bread, sausage, cheese, and optional ingredients.

Pour egg mixture over casserole.

Bake uncovered for 55 to 60 minutes.

Tent with foil if the top starts to brown too quickly.

For smaller portions, cut recipe in half. The family will love this one.

6 oz lowfat Blueberry yogurt

1/2 cup apple juice

1/3 cup of blueberries

1/3 cup sliced peaches (pealed)

ice cubes

Blend all ingredients. Use more or less ice for desired consistency.

3 to 4 chicken breasts

1 large can of cream of chicken Soup

16 oz of FF sour cream

2 cups FF shredded cheddar chese

2 boxes of rice a roni

Preheat over to 350.

Boil chicken and let cool. Cook rice as directed on box. Cut chicken into small pieces. Mix all ingredients together and place in a 9x13 dish.

Bake for 1 hour until brown on top.

Optional: Crush saltine crackers for topping after taking out of oven.

Here's something for the full Fluid stage onwards... Careful, I make mine spicy!

1 tsp oil

1 large onion, chopped

1 tbsp curry powder

1 tsp cayeene pepper (optional)

1 can lentils or split peas (green, yellow, or red), drained and rinsed

1 large tomato or cherry tomatoes

2-3 cups broth (chicken, beef or vegetable)

Heat oil and saute onion until soft. Add spices and cook for about a minute. Add lentils and mix. Pour in enough broth to cover lentils. Add tomatoes and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes.

To puree, use an emersion blender (works best) and blend until really smooth (for your full fluid stage), or your desired consistency. Add more broth if it is too thick.

This has lots of Protein and fibre. Play with the spices to create different flavours. I like lots of cumin and corriandre so I add more of those.

Enjoy.

yummmm Kathy, that soup sounds good!!!'

I am going to try it tonight

Peaches, did you try the soup? What'd you think?

Lynette, I love the chicken salad!!!! I have made it twice already!!!! Thanks a million!!!! It is yummy!!!!

I am going to have to try these recipes. They all sound really good.

Thanks and keep them coming!!

This is an excellent Soup, which can be enjoyed during the full Fluid stage onwards. I made this for a party, and everyone raved about it.

1 large Butternut Squash, peeled and cut into cubes

1 onion, chopped

1/3 cup McCormick Roasted Garlic & Bell Peppers Seasoned Blend

2 cups chicken broth or Vegetable Broth (use less salt version)

2 cups Cream (light cream or milk for less calories)

Simmer squash, onion, seasoning and broth for 30 min, or until very tender. Puree with emersion hand blender (works best) or regular blender until smooth texture. Add in cream and blend until mixed. Enjoy!

You can substitute the squash with sweet potato, and works good too.

Both of these recipes look yummy to me and i want to try them! So i thought I would share them with my fellow lucky 7's!!!! Tell me what you think i was just moved to mushys so im waiting a bit. Thanks!

Creamy Squash Casserole

• 4 cups sliced yellow squash
  
• 1/2 cup chopped onion
  
• 35 buttery round crackers, crushed
  
• 1 cup shredded Cheddar cheese
  
• 2 eggs, beaten
  
• 3/4 cup milk
  
• 1/4 cup butter, melted
  
• 1 teaspoon salt
  
• ground black pepper to taste
  
• 2 tablespoons butter

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
   
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of Water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
   
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
   
4. Bake in preheated oven for 25 minutes, or until lightly browned.

You may want to leave the crumbs off the top. They don't really get that crispy, especially after it sits for a while. One 15 1/2 oz can black Beans, drained and rinsed

Cheesy Black Bean Burgers

1 lb. lean ground beef(90% or higher) or ground turkey breast

1 large egg, beaten

1 cup shredded part-skim mozzarella cheese

1/3 cup seasoned bread crumbs

1/2 tsp. garlic powder

Preheat grill to medium. Place the beans in a large bowl and mash with the back of a large spoon until smooth but still a bit chunky. Add the beef, egg, cheese, bread crumbs and garlic powder and mix until well combined. Divide the beef mixture and shape into 8 patties. Place the patties on the grill and cook until no longer pink inside and an instant read thermometer registers at least 160 degrees F., about 4 minutes each side. Top with shredded lettuce and your favorite salso and enjoy!!

Each patty

200 calories

21 g. Protein

8 g fat

11 g carb

8 g Fiber

Hi everyone, I just wanted to post so this thread would be on my list.

That way I won't lose it.

These all sound sooo good!!! I will have to try some of these!!! Thanks!!