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Colon friendly recipes!

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Posted 3/3/2008 6:00 PM (GMT 0)
I thought I would create a post so we can share our gut friendly foods that we like to make.  I'm always on the look out for something new to make so lets share!  It can be something made for breakfast, lunch, dinner or snacks.

My favorite (and my kids as well) is my variation of chicken cordon bleu.  I don't like bleu cheese so I make mine with sharp cheddar cheese instead.  I am lactose intolerant but cheddar cheese doesn't bother me.

Slice chicken breasts lengthwise

Place shredded sharp cheddar cheese on the inside and roll up, insert toothpick to keep together. 

Sprinkle the top with any seasoning of your choice - I personally like italian style bread crumbs or crunched up cheese flavored french fried onions (these can be a bit harsh for a tender colon though).

Bake for about 20-30 minutes at 350.

Serve with rice or noodles.

So lets share! Your turn!

Posted 3/3/2008 6:46 PM (GMT 0)
my new breakfast is omelettes. they are actually really ez to make, you do need an omelette pan.

They are low in fat, carb, sugar and salt (if you don't use that much cheese or depending on which)

8" non-stick omlette pan
olive oil cooking spray
minced garlic
4 egg whites
cheese (I like shredded parm or low sodium swiss, I think it's lorraine swiss).

coat pan w/cooking spray add teaspoon of minced garlic
heat on high heat
add egg whites
add cheese
when edges start to cook fold egg over
put parm cheese on outside (makes it nice and crusty)
then flip and put parm on and flip again till cooked.
Posted 3/3/2008 9:26 PM (GMT 0)
I'm not a big omelette person but that sounds pretty good! I might have to try that :)
Posted 3/3/2008 10:20 PM (GMT 0)

Great post!!  Here's our family favorite

Honey Crumb Chicken:

1 chicken cut into 8 - skin removed

corn flake crumbs

honey

olive oil Pam

spray 9X13 pan with cooking spray

coat chicken pieces in corn flake crumbs and place in pan

drizzle generously with honey

spray all over with more cooking spray

cover and bake at 350 for 1 hour 15 minutes

uncover and bake another 1/2 hour to 45 minutes until chicken is brown and crispy

Posted 3/4/2008 1:11 AM (GMT 0)
Great Post!

Our favorite, lately is Roasted Chicken and Veggies:

I use a small Nesco roaster and turn up to 400 degrees.

I coat the inside of the roaster with canola oil and place chicken breasts on the rack. I cut up potatoes, carrots and onions and then add seasoning (lately I'm using something like Lawrys) but I have also used Mrs. Dash (for no salt, but lots of flavor). You could also add garlic cloves, celery and other veggies.

I let all cook for about an hour to an hour and a half--when chicken is done--and veggies are so soft they are mushy. Some do get crunchy, if they touch the sides of the roaster, but I kind of like them that way!

It's like a roast without red meat!

Hope you all enjoy!!
Posted 3/4/2008 11:56 AM (GMT 0)
What's a Nesco roaster?

Lol seems we all agree that chicken is the best gut friendly meat - but awesome recipes! What about deserts? Anyone have any ideas?
Posted 3/4/2008 12:59 PM (GMT 0)
I wish I could eat desserts!!  I'm finally dropping those unwanted pred pounds - desserts are just out of the question for now!  :(

Posted 3/4/2008 3:03 PM (GMT 0)
a giant tub of cool whip is 12 weight watcher points...........I just love cool whip.
Posted 3/4/2008 5:17 PM (GMT 0)
I love making tacos

Ingredients:

  • Ground Meat: Instead of using ground beef (I try to avoid red meats) Use ground turkey, or chicken.
  • Green Onion
  • Lettuce
  • Tomato
  • Sour Cream
  • Cheese (Very little)
  • Tortilla shells
  • Taco seasoning, it does sit well in my stomach because there is no spice.

How to make tacos:

  • Put a tablespoon of oil in the pan
  • Cook meat until brown, (Some people get rid of the fat I like to keep a table spoon of it in the pan)
  • Then I add maybe 1 1/2 cup of water, cover and let simmer on low heat for 35 minutes or until tender. Sometimes when I see big chunks of meat, I spoon them out and cut them smaller and put them back in the pan
  • Add taco seasoning and a secret tip is I add half a cube of beef stock if you have actual stock add it

Then youre done, cut up your veggies, and layer it in the shell, start with the meat, then veggies then sour cream

Posted 3/4/2008 8:03 PM (GMT 0)
Uc_To - those tacos sound yummy!  I think though I would have to do without the lettuce and green onion though - I would kill my gut for sure.  But I like the idea of using ground turkey or chicken.  Never thought of that!

And KTM, how in the world can you turn down dessert?! :)  That is the most important meal of the day!hehe 

My MIL makes a great cherry crunch.  Sometimes I can eat it and sometimes not but it's so simple.

2 cups Bisquick

2/3 cups sugar

3/4 tsp cinnamon

1 egg

1/3 cups shortening

1 can of cherry pie filling

Mix all ingredients except pie filling

Pat 2/3 dough in greased 9x9x2 pan

Spread in pie filling over dough

Crumble remaining dough over pie filling

Bake for about 30 (or until golden brown) at 400 degrees

Posted 3/4/2008 8:48 PM (GMT 0)

You have a point there Red!!  It really is the most important meal of the day.  And it is quite difficult to watch hubby and kids eat cake & cookies after dinner and not be able to have any.  :(  I have about 5-7 more pounds to go and then I will be able to indulge.

But here's a quick & easy apple crumble  that my family likes:

3-5 apples - peeled and sliced thin (mix of cortland and granny smith is the best)

1 can whole berry cranberry sauce (ocean spray)

1 cup flour

1/2 cut oatmeal (not quick cooking)

3/4 stick margarine

brown sugar - to taste

granulated sugar - to taste

cinnamon

spray a 9" round pyrex with cooking spray.  Layer sliced apples on bottom.  Top with cranberry sauce.

Mix flour, oatmeal, margarine, cinnamon, and sugars to form a crumble.  Should be pretty sweet.  (I use more brown sugar than white).  Put on top of fruit & bake 350 for 1 hour until crumble is crisp and bottom is bubbly.

Serve hot with vanilla ice cream!!  YUM!

Posted 3/5/2008 2:33 AM (GMT 0)
LOL, Sherry! A Nesco Roaster is just a roasting pan that plugs into the outlet. I've tried the same recipe in the crockpot and it turned out too mushy and gooky.

I like to eat desserts, too!! The cherry crunch and apple crumble sound good! I like to make banana pudding from the Nilla Wafer box recipe. Because of the milk, I can't eat it, BUT, I can mix the leftover meringue (egg whites beaten to form peaks with a little sugar) with some of the wafers and sliced banana!! It is so sweet and makes me almost feel guilty after eating it!!!!!!!!

When I was in a full blown flare, I liked to drizzle honey on sliced bananas.
Posted 3/5/2008 1:02 PM (GMT 0)
Ah ok.....lol never heard of a Nesco roaster before but I know what you're talking about now :) I love banana pudding too so I wonder if it can be made with Lactaid milk instead of regular?
Posted 3/5/2008 1:35 PM (GMT 0)
you know, I make all my recipes with skim LaActaid Milk- fat-free, lactose free..... and they all come out super tasty & fine- just as thick & rich as they would with "normal" milk. That's all I use, the Lactaid. I don't know that I'm lactose intolerant, but I do find it easier to digest. Try it in puddings, soups, etc- you'll be floored at how good it is! I love desserts too...... I've got my eye on this peanut butter bar recipe, which will be sure to be a killer, but it sounds so good. Heck, either way I wind up in the bathroom- it's either an easy trip or many tougher ones!

Posted 3/5/2008 3:37 PM (GMT 0)
Yum those desserts sound so good I think I am going to make some of them this week, they are so easy to make!

Yeah the tacos are soo good, Substitute Lettuce maybe with Cabbage,

I read in an article Cabbage is the BEST for people with ulcers.

Just eat it raw though

So cut some up, Id say in long strips, have some ranch dressing on the side for dipping and have it as a snack
Posted 3/6/2008 2:49 AM (GMT 0)
hope this works for you!

roasted tofu with shiitake, soy, and ginger over baby spinach



6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves
Preparation
1. Preheat the oven to 375°F.

2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.

3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.

4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.

5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.
Posted 3/6/2008 12:08 PM (GMT 0)
Would you believe that I have never had tofu before?? What does it taste like if it can be compared to anything?
Posted 3/6/2008 2:21 PM (GMT 0)
hmmm, it really absorbs the flavor of whatever you cook it in...sort of the same way plain, skinless, grilled chicken does. different texture, though...softer. if you are going to cook with it, i would get the extra firm tofu...
Posted 3/6/2008 5:00 PM (GMT 0)
I love tofu!! It's so good to cook with too

Drain tofu, Cut it up into squares and fry it

Then take oyster sauce, soy sauce and a bit of sugar and hot sauce

fry the tofu, first

then add it to a bunch of veggies in a pan, with this sauce add 1/2 cup water like a gravy mix mmm tastes SO good over noodles or rice
Posted 3/6/2008 6:01 PM (GMT 0)
i couldn't bear the thought of no dessert, so i had to post this!



This luscious pudding offers a tasty hit of calcium to help build bones. If you can't find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tablespoon cornstarch instead of 2; the result will be milder in taste.

Servings: Makes 4 servings.

Ingredients
2 tablespoon cornstarch
2 cups soy milk
3 ounces gianduja (hazelnut-flavored dark chocolate), broken into small pieces
2 tablespoon sugar
1/8 teaspoon salt

Preparation
Stir cornstarch with 1/2 cup of the milk in a bowl until cornstarch completely dissolves. Heat remaining 1 1/2 cups milk, chocolate, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until chocolate melts. Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface). Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking. Bring pudding to a simmer, continuing to whisk. Simmer, constantly whisking, 1 1/2 minutes more. Pour pudding into a bowl or four 5-ounce cups; press plastic wrap against the surface of pudding to prevent a skin from forming. Refrigerate at least 2 hours. Serve cold.
Posted 3/6/2008 6:19 PM (GMT 0)
I wonder if I can get my family to eat tofu??? Maybe I will try the tofu recipe and not tell them what it is and see if they like it...hehe.

Katie, that pudding sounds awesome! But you just teased me :( I'm allergic to hazelnuts and I LOVE hazelnuts LOL
Posted 3/6/2008 6:41 PM (GMT 0)
oh no! maybe you can go straight chocolate instead!! (never hurt anyone!)
Posted 3/6/2008 6:43 PM (GMT 0)
LOL I like your thinking!
Posted 3/6/2008 10:35 PM (GMT 0)
That tofu recipe sounds great, birdiem. I love tofu at this great Chinese restaurant in my hometown. They fry it and it tastes oh so good. I've only tried cooking with tofu once at home and it turned out completely flavorless. I didn't marinate it, so that's probably why. I just fried it up with a bunch of veggies and lots of spices, but it still tasted like nothing. I have to figure out how to make it because I love it when it's done right!
Posted 3/7/2008 12:03 AM (GMT 0)
Whether tofu absorbs flavors depends on its texture. The extra-firm most needs strong spices or marinade because it almost has a rind on the outside. The firm will usually take on flavors from cooking liquids & veggies. An elderly European-born relative of mine makes the most delicious sauteed (firm) tofu dish with 3 kinds of mushrooms. I know it has some garlic & paprika in it, but have yet to find out what else makes it taste so yummy. She invented the mixture for a vegetarian in the family! But ginger or hot sauce would be no-nos for my colon now. (Before UC I loved hot/sour soup + gung bao chicken in the mandarin & szechuan Chinese restaurants.) / Old Hat (nearly 30 yrs with left-sided UC ... [etc.])
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