Crazypotato98’s Beer Battered Not Quite Fried Tilapia

Crazypotato98’s Beer Battered Not Quite Fried Tilapia

Nothing could be easier! The nutrition facts were designed by Crazypotato98 herself at Calorie Count!

Ingredients:

1/4 cup flour

1/8 cup wheat germ

1  egg

1/2 tsp garlic powder

1/4 tsp white pepper

1/2 cups Bud light beer

600 g tilapia

Directions:

Combine batter ingredients. Coat fish.

Spray a pan with cooking spray. Spray cooking spray on the half of the fish you will brown first. Add to the pan and fry on medium-high - do not add the fish until the pan is very hot. Brown on that side - just a few minutes.

  

Spray the cooking spray on top of the unfried half, flip and continue cooking until done - another couple minutes will do you - total cooking time, about five minutes or until the fish is opaque. Serve hot.

Use plenty of cooking spray or the batter will not stick. If you don’t have the patience for cooking spray and can afford a few more calories, just use a tablespoon of a good oil that is suitable for high heat.

Michael's Green Chili Chicken Enchilada Casserole

Michael's Green Chili Chicken Enchilada Casserole

The nutrition facts were created at Calorie Count

2 cans low sodium cream of chicken soup

1 can Hatch medium hot green chili sauce

12 oz. chicken breast meat, cut into small chunks (tenders work well)

8 oz. ricotta cheese lite

8 oz plain Greek yogurt (or sour cream)

8 oz. mixed, shredded "Mexican-style" cheese

1/2 cup sweetened, unflavored almond milk

1 doz. fresh corn tortillas

1 bunch green onions

2 garlic cloves minced

4 - 5 hot green chilis, roasted, seeded and diced

1/4 tsp. black pepper

1 tsp. cumin

1 Tbsp. parsley flakes

1 Tbsp. dried oregano

Preheat oven to 350 degrees.

In a large bowl, combine ricotta, yogurt, finely-chopped green onions, garlic and mix well.  Set aside; works best if you refrigerate for about 15 minutes for the flavors to blend.

Combine the 2 cans of soup, 1 can green chili sauce, oregano, parsley, pepper and almond milk and whisk to mix well.

Spray a wok or deep frying pan with olive oil flavored Pam; add the chicken and brown completely over medium heat.  Set aside to cool.

Spray a 13 X 9 X 2 glass casserole with Pam.  Coat the bottom of the dish with a thin layer of the soup mixture.  Layer SIX of the tortillas in an overlapping pattern to pretty much cover the bottom of the dish.  Spoon 1/2 of the ricotta/yogurt mix over the tortillas and smooth into an even layer.  Sprinkle well and evenly with 1/2 the grated cheese.  Add the browned chicken and spread evenly.

Add another layer of the other six tortillas.  Add the rest of the soup/sauce mixture and spread evenly over the tortillas.  Add the final 1/2 of the ricotta/yogurt mixture and spread evenly.  Sprinkle the remaining grated cheese evenly over the top.

Place in the oven and cook for 45 minutes, or until the cheese begins to brown. Upon removing let the dish sit uncovered for about 10 minutes before serving.  Serves 8.  Or 6 really hongry people!

Claire's Classic Roast Chicken

The nutrition facts were run two ways for you at Calorie Count. To log using the recipe below, use this link. If you are on a low sodium diet, use salt free butter and low or no sodium chicken broth. If you do that, log with these nutrition facts.

Claire’s Classic Roast Chicken

Ingredients:

1 whole roasting chicken, approximately four pounds

1 tbs butter

1/2 tsp salt

1/2 tsp pepper

1  lemon

1/2 cup carrot, chopped

1/2 cup celery, chopped

1/3 cup shallots, chopped

3 cloves garlic, sliced

1 cup chicken broth

Directions:

Wash the chicken in cold water and pat dry. Cut the lemon in quarters and place inside the chicken with the sliced garlic. Rub the chicken all over with butter. season well with salt & pepper.

Place the chopped vegetables in the bottom of a roasting pan with the chicken broth. Place the chicken, breast side down, on the vegetables.

Put into a preheated 400 f oven and roast for 35 minutes.

Turn the chicken over and continue to to roast for 30 to 40 more minutes, or until done.

Remove from the oven and place on a warm platter, loosely covered with aluminum foil, and let rest for at least 15 minutes prior to carving.

The vegetables and pan drippings can be defatted, pureed and served as a deliciously light sauce.

Marg’s Cauliflower “Breadsticks”

You read that right. Breadsticks.

The nutrition facts are at Calorie Count!

Marg’s Cauliflower “Breadsticks”

Ingredients:

1 head cauliflower, grated 

2 whole eggs, plus 2 egg whites, lightly beaten (I just use whole eggs)

1 cup light havarti cheese, grated

Dried basil,oregano and parsley

1 teaspoon olive oil (I just spray with Pam)

Directions:

Preheat oven to 350 degrees.

Mix all ingredients together (except oil) in a large bowl until evenly distributed.

Line a baking sheet with parchment paper and use olive oil to grease the parchment paper.

Spread and flatten the cauliflower mixture on the parchment paper evenly—about 1 inch thick. Square off the edges so it looks like a rectangle or square.

Bake for 40 minutes until slightly dried out, browning, and firm to the touch.

Remove from oven and using a spatula carefully peel away from parchment paper. Flip over and return to oven for 10 more minutes. (I also broil it for a few minutes to help brown it in the middle more.)

Cool and cut into "sticks".

Serve with dipping sauce (e.g., marinara sauce) on the side, or top with bruschetta sauce.

Koppenhoefer Family Recipe for German Potato Soup

Koppenhoefer Family Recipe for German Potato Soup

Grandma Koppenhoefer brought this recipe with her when she immigrated from Germany as a teenager. It's incredibly easy, economical, and delicious, and it can be tweaked in many ways to suit individual tastes.

The nutrition facts for this outstanding soup were calculated at the best Free website in the interwebz to count your calories - Calorie Count!

Ingredients:

8 medium potatoes, peeled and cubed

4 strips bacon, chopped

1 medium to large onion, chopped coarsely 

2 cloves garlic, minced

leaves of 2 celery stalks

salt and pepper to taste

flour (approximately 2 T)

Directions:

In one pot, cover cubed potatoes with salted water to a level that covers the potatoes by one-half inch. Add celery leaves. Boil until potatoes are soft. Remove celery and discard.

Help Grandma make soup!

While potatoes are boiling, sauté bacon in a soup pot, or equivalent. When bacon is almost crisp, add onion and garlic. When onion becomes clear, add enough flour, a little at a time and stirring, to absorb the bacon drippings.

Pour one-third of potato water into the soup pot and form a roux.

While roux is browning, mash potatoes in remaining water. Pour into roux. In Germany, a roux is called a Mehlschwitze. You can learn all sorts of things at CC Palate!

Stir, adding salt and pepper to taste, and simmer until ready to serve.

If you prefer a thinner soup, you may add water as desired.

Serving suggestions:

Sprinkle chopped chives or parsley on top of each serving. Serves four as a main course or eight as an appetizer. Matches well with toasted cheese sandwiches.

Crazypotato98’s Homemade Caldo De Pollo (Chicken Soup)

The nutrition facts for this simple and healing soup were made at Calorie Count!

Homemade Caldo De Pollo (Chicken Soup)

Ingredients:

1000 grams chicken breast, bone in

579 grams sweet potato, chopped

466 g red cabbage, chopped

169 g shredded carrot

8 c water

4 cubes Knorr chicken bouillon

Directions:

First boil chicken in bouillon cubes and water until skin is loosened.

Remove the skin, return the chicken to the pot and continue to simmering.

Add vegetables and let simmer at least another half hour or an hour.

Remove bone and gristle from chicken, slice the meat and return to the pot.

Return to a simmer and serve.

Mbar658944084's Chicken with Egg and Lemon Soup

Members of Calorie Count - the best FREE on line place to count your calories - may use the handy nutrition facts to log the calories for this delicious one pot meal of chicken, veggies, and soup!

Chicken with Egg and Lemon Soup

Ingredients:

1 whole chicken (remove skin to make it low fat)
2 T olive oil
6 whole peeled carrots
4 whole peeled medium potatoes
2 whole medium peeled onions
2 litre chicken stock
2 lemons juiced
3 egg whites
1 tablespoon olive oil
1 t fresh oregano or dried alternative
pepper to taste

Directions:

Brown chicken in soup pot in olive oil. Add the chicken, veggies and the stock. Gently simmer until the chicken and veggies are fully cooked.

Remove the chicken and dejoint. Set on a serving platter.

Remove vegetables and place on serving platter with the chicken - cover with foil to keep warm.

Beat egg whites to soft peaks.

Mix a little of the hot stock into the egg whites, folding it in gently. Add more chicken stock till the egg whites are heated enough to be mixed back into the soup without curdling.

Add the lemon juice, oregano, and pepper.

Serve the soup in a separate bowl, vegetables and chicken on the side.

Bon appetit!

Carolyn's Cauliflower Cheddar Dill Coriander Soup

Easy enough to prepare after a day of work. The nutrition facts were prepared at Calorie Count!

Cauliflower Cheddar Dill Coriander Soup

Ingredients:

2 tbsp butter
1 chopped onion
2 tbsp dry sherry (or white wine but that's not as tasty)
1 med head of cauliflower cut into bite-size pieces
2 cups veg or chicken stock
salt and pepper to taste
1 tsp coriander
1/2 cup shredded cheddar cheese
3/4 cup milk

Garnishes (not included in the nutrition facts):

chopped chives, dill, parsley, shredded cheddar cheese

Directions:

Melt butter over med-high heat. Cook onion until soft but not brown (5 min.).

Add sherry and cauliflower. Cook 1 minute, add salt and pepper (to taste), and coriander.

Bring to rolling boil, then simmer until cauliflower is very tender (about 15 min.)

While still hot place all in blender with the cheddar and half the milk and puree until very smooth.  Or use an immersion blender.

Transfer back to pot to reheat and thin as needed with milk.

Pour into bowls and garnish with the chopped herbs and cheese.

Crazypotato98’s Meatball Soup

Delicious and easy to make. The nutrition facts for this great soup were made at Calorie Count. Use this Converter Tool to translate the g's into ounces.

Crazypotato98’s Meatball Soup

Ingredients:

(Makes 8 servings)

0.64 kg  {ground sirloin}

1/2 cup {Italian style bread crumbs}

4 oz chorizo

3 tbsp cilantro, minced

1  egg

2  carrots, peeled and chopped

3 cloves garlic

1/2 cup onion, chopped

9 cups water

47 1/5 g {4 large cubes Knorr chicken bouillon}

85 g {4 slices hickory smoked ham, boneless}

1/2 cup skim milk

108 g {3 bunches collard greens}

Directions:

Combine ground sirloin, chorizo, bread crumbs, egg, 1 clove minced garlic, 1/4 cup onion, and cilantro. Do not overmix.

Form meatballs about 1 tbsp size or larger and fry over low heat in a large, heavy skillet until browned on all sides.

In a large pot, combine remaining ingredients and bring to a boil. Reduce heat; simmer until carrots are tender. Add meatballs and simmer for 10 minutes more.

Serve.

Yogurt Biscuits

Two ingredients and just a few minutes for fast to the table biscuits! The nutrition facts were prepared at Calorie Count!

Yogurt Biscuits

Ingredients:

2 cups (scant) All-purpose biscuit mix
8 oz plain yogurt (fully-fatted works best)

Directions:

Preheat oven to 425 F.

Very lightly spoon the mix into the measuring cup before adding to the bowl. Stir in the yogurt until just mixed.

Spray a baking sheet with non-stick spray.

Spoon the mixture in large dollops onto the sheet. Bake for about 7-8 minutes or until lightly browned.

Options:

use blueberry yogurt!

Enjoy.