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The Watercooler
Cookin' This Weekend..thought I'd share
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<blockquote data-quote="susiestar" data-source="post: 54794" data-attributes="member: 1233"><p>Sounds yummy. I am working on making triple or quadruple batches of stuff and freezing meal size portions so we can eat out of the freezer many nights. I can't manage once a month cooking, but I think I can manage 2 or 3 nights a week until I get my freezer stash built up.</p><p></p><p>I like to do broccoli, cheese and rice. I use a white sauce made with skim milk, lower fat cheese (when I can find it) and we just love it. I prefer brown or basmati rice in it, but both are difficult to find here. </p><p></p><p>I make a lot of lasagna. Any lasagna noodle will work fine with-o boiling if you put a layer of sauce on the bottom of the pan before you put the first layer of noodles in. Fat free cottage cheese, a mix of drained ground beef and TVP, low fat mozzarella and some eggs get mixed. This is layered with noodles and canned cheap spag sauce. (All the seasonings get put in the cheese mixture.) I make it "saucy" and it bakes up wonderfuly. </p><p></p><p>I use soy milk, plain or vanilla, in most of my baking. It has less fat but gives a more tender crumb to cakes, muffins, etc... I just sub soy milk for milk in equal amounts. But if you are making biscuits vanilla soy milk makes them kind of sweet. I do prefer skim milk in biscuits.</p><p></p><p>Somewhere I had a recipe for bagel bread in the bread maker. It could either be baked in the machine or taken out and cooked like real bagels (boiled then baked). </p><p></p><p>You might look on recipezaar.com for recipes. I find great ones there.</p><p></p><p>Susie</p></blockquote><p></p>
[QUOTE="susiestar, post: 54794, member: 1233"] Sounds yummy. I am working on making triple or quadruple batches of stuff and freezing meal size portions so we can eat out of the freezer many nights. I can't manage once a month cooking, but I think I can manage 2 or 3 nights a week until I get my freezer stash built up. I like to do broccoli, cheese and rice. I use a white sauce made with skim milk, lower fat cheese (when I can find it) and we just love it. I prefer brown or basmati rice in it, but both are difficult to find here. I make a lot of lasagna. Any lasagna noodle will work fine with-o boiling if you put a layer of sauce on the bottom of the pan before you put the first layer of noodles in. Fat free cottage cheese, a mix of drained ground beef and TVP, low fat mozzarella and some eggs get mixed. This is layered with noodles and canned cheap spag sauce. (All the seasonings get put in the cheese mixture.) I make it "saucy" and it bakes up wonderfuly. I use soy milk, plain or vanilla, in most of my baking. It has less fat but gives a more tender crumb to cakes, muffins, etc... I just sub soy milk for milk in equal amounts. But if you are making biscuits vanilla soy milk makes them kind of sweet. I do prefer skim milk in biscuits. Somewhere I had a recipe for bagel bread in the bread maker. It could either be baked in the machine or taken out and cooked like real bagels (boiled then baked). You might look on recipezaar.com for recipes. I find great ones there. Susie [/QUOTE]
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Cookin' This Weekend..thought I'd share
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