eleyana

That depends on what type of bread you like... I have a bunch that I love and some old standards that I have modified to have more whole grain and fiber in them. I totally love the baker's dry milk that King Arthur puts out. Even my seriously whole wheat loaves turn out light and rise like anything. My standard is a whole grain oatmeal sandwich bread that my girls love. Makes delicious sandwiches and toasts beautifully. I did make a cinnamon swirl bread the other day with half white whole wheat flour that turned out so super yummy, my MIL thought I had purchased it at a bakery. Of course I often cheat and use the dough cycle on my bread machine and then form the loaves myself. What kind of bread floats your boat?

Oatmeal Sandwich Bread

1 cup water
1/3 cup milk
¼ cup (½ stick) butter
2 T brown sugar
2 T honey
1 cup rolled oats
½ cup rolled oats, ground
2 ½ t instant yeast
1 T whole grain bread improver or vital wheat gluten (opt)
1 ½ t salt
1 ½ cups bread flour
1 cup white whole wheat flour

If you need methods, I can add them. I actually use all water and add the amount of baker's dry milk to equal the milk. When I use that I don't even need the wheat gluten, the dough is still happy. I also usually add just a teaspoon of malt for flavor and texture. I grind my oats in a coffee grinder I keep just for spices and baking. Now I can't remember if I use more whole wheat flour or more bread flour. Good either way. Here's some nutritional data for the way I make it:
About a ½" slice is approx 150 cal., 4g fat (2 sat), 8mg chol., 244mg sodium, (25g carb, 2g fiber, 4g sugar), 5g protein. Estimated glycemic load of 15, inflammation factor is -107. This is our favorite bread but I will admit that it does have that butter in it. It's certainly not your 40 calorie slice, but also more tasty and satisfying and well balanced. I usually only use one slice cut in half for a sandwich though, since it is so filling, so not so bad. (Traditional oatmeal bread is sweetened with molasses - the equiv. for this recipe would rplace the brwn sug and honey with 3 T molasses.)

framin_memories

Did anyone watch The Biggest Loser tonight? Rocco DiSpirno (or whatever his name is) was on there teaching quick and easy, low cal dishes. All the dishes were below 300 cal and should only cost $7 to make. You can go to biggest loser website to find them. They looked good: mini turkey meatballs soup, pork stir fry, grilled ceasar salad, and more.

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imissdecameron

I have issues w/ sides. Hubby is/was a HUGE rice/taters fan (he's changing), but I can only handle so much green beans, salad, and mushrooms as sides. Any help?

eleyana

This recipe satifies both the starch craving and the veggie need while being delicious. My hubby is normally critical of homemade mac but even he liked this one enough to say he would like it again. My girls devoured it, esp my 1 yr old, and I unfortunately could eat a whole pan by myself. A HALF RECIPE (as a side) fed all four of us with leftovers for lunch the next day for me and the little one. BTW, that fills up an 8x8 pan to the brim. I found it easier to toss the cheese sauce with the veggies in the dutch oven and not the pan.

1½ cups uncooked elbow macaroni (I used a radiatori and loved it - whole grain pasta would be better)
2-3 small zucchini, halved lengthwise and cut in ½" slices
2 cups fresh cauliflowerets
3 large carrots, halved and thinly sliced
2 celery ribs, sliced
1 med onion, chopped
1 T butter
¼ cup flour
1 cup milk
1 cup chicken broth
3 cups (12oz) shredded sharp cheddar cheese
1 T Dijon mustard
¼ t salt
¼ t pepper
¼ t paprika

Cook macaroni according to package directions, adding cauliflowerets, carrots and celery during last 6 minutes and zucchini during last 4 minutes of cooking. Drain; transfer to a greased 13x9x2" baking dish.
Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper. Pour over macaroni mixture, stir to coat. Sprinkle with paprika.
Bake, uncovered, at 350º for 15-20 minutes ir until heated through.
Yield: 12 servings

The original recipe called for 3 cups of broccoli florets instead of the zucchini but when I pulled mine out it was bad. I substituted the zucchini and we all agreed we liked it better that way. I also didn't have sharp cheddar so used less cheddar colby blend and added a slice of swiss to give it that extra bit of flavor and sharpness. The whole reason for using a sharp cheddar or strong flavored cheese is so you can get away with using less and still have wonderful flavor. I.e., you won't miss the extra cheese which = calories. Yay! (Using reduced fat cheese makes a big difference 11g fat down to 4g and cutting saturated in half to 2g.)

Nutrition facts: (Prepared with lowfat cheese)
1 serving (approx 167g) 146 calories, 4g fat, (2g sat), 9mg chol, 284mg sodium, (18g carb (3g fiber, 4g sugar)), 11g protein. Estimated glycemic load 10.

funkygirle

Sweet. I can't wait to try out some of those recipes.

Katiedid203

I really love this website! It gives you a list of low fat/fat free recipes for just about every meal occasion. It also includes condiments, chutneys and delicious stuff like that. Hope it helps! (I still haven't posted 15 posts yet...but I'll just tell you it is fatfree.com and follow that to the recipes section)

Dez

The mac and cheese recipe sounds delicious!

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prettygurl

the veggie website is awesome

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