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FareShare Gazette Recipes -- July 2007 - L's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Lazy Paella

Light 'n' Luscious Lemon Tart (Splenda)

Light Chocolate Cheesecake (Splenda)

Light Chocolate Cheesecake - 'Diabetic'

Low Cal Marble Chocolate Brownies

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* Exported from MasterCook *

Lazy Paella

Recipe By : Biggest Book of Easy Canned Soup Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray
2 1/2 pounds chicken thighs -- skinned (2 1/2 to 3)
2 tablespoons cooking oil
1 14 ounce can chicken broth
1 cup uncooked long grain rice
1 cup frozen loose-pack peas -- thawed
1 cup cooked shrimp -- peeled and deveined
1 4 ounce can sliced mushrooms -- drained (drained weight)
2 tablespoons dry onion soup mix
salt and black pepper -- to taste
paprika -- to taste

Lightly coat a 3-quart rectangular baking dish with nonstick cooking
spray; set aside. In a large skillet brown chicken thighs in hot oil,
turning to brown evenly. In a large bowl, combine broth, rice, peas,
shrimp, mushrooms and onion soup mix. Spread in prepared baking dish.
Arrange chicken thighs on rice mixture. Sprinkle chicken lightly with salt,
pepper and paprika.

Cover dish tightly with foil. Bake in a 350 F. oven about 45 minutes or
until chicken is tender an no longer pink (180 F). Let stand, covered for
10 minute before serving.

Serves 4 to 6

Source : "Better Homes and Gardens Biggest Book of Easy Canned Soup
Recipes, pg 387"
S(Mc Formatting by): "bobbie"
Copyright : "(c) 2004 Meredith Corporation, Isbn: 0-696-22087-3"
Yield : "4 to 6 servings"

NOTES : Paella is a Spanish specialty that usually marries meat and seafood
in a saffron-infused rice. This easy version gets its flavor from a soup
mix.

Bobbie's Note: This was very good, but for an authentic note I would add a
bit of saffron to the broth before cooking.

Contributed to the FareShare Gazette by Bobbie; 26 July 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 615 Calories; 42g Fat (63.2% calories from 
fat); 54g Protein; 2g Carbohydrate; trace Dietary Fiber; 304mg Cholesterol; 620mg 
Sodium. Exchanges: 7 1/2 Lean Meat; 1/2 Vegetable; 5 Fat.


 

* Exported from MasterCook *

Light 'n' Luscious Lemon Tart (Splenda)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*CRUST*
3/4 cup all purpose flour
2 tablespoons Splenda granular
1/3 cup cold solid margarine
*FILLING*
1 cup Splenda granular
3 tablespoons cornstarch
1 1/3 cups water
1/2 cup fresh lemon juice
2 egg yolks -- lightly beaten
1 tablespoon grated lemon rind
1 tablespoon margarine
Yellow food colouring (optional)

For crust, combine flour and Splenda. Cut in margarine until mixture is
crumbly. Press evenly into 9-inch flan pan with removable bottom. Bake at
375F for 12 - 15 minutes or until lightly browned. Cool on rack.

In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice.
Cook and stir over medium heat until mixture comes to a boil. Stir some of
lemon mixture into egg yolks then return to pan. Cook and stir over low
heat 1 minutes. Remove from heat. Pour into bowl. Stir in lemon rind,
margarine and a few drops of yellow food colouring, if desired. Cover
surface with plastic wrap. Chill 30 minutes. Pour into crust. Chill at
least 2 hours or until set. Remove rim from pan. Garnish with whipped
topping and lemon slices, if desired.

Makes 8 servings.

From Splenda's Summer Recipe Booklet. Shared by Sharon Stevens, Aug/94.

Contributed to the FareShare Gazette by Jim; 19 July 2007.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 43 Calories; 3g Fat (54.6% calories from 
fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 20mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.


 

* Exported from MasterCook *

Light Chocolate Cheesecake (Splenda)

Recipe By : Splenda Low-Calorie Fall & Winter Recipe Booklet
Serving Size : 12 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup chocolate wafer crumbs
2 tablespoons Splenda granular sweetener
2 tablespoons margarine -- melted

Filling:
2 cup 2% cottage cheese -- (500g)
1 package light cream cheese -- softened
1 and cut into cubes
2 eggs
3/4 cup light sour cream
1 1/4 cups Splenda granular
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 ounce semi-sweet chocolate -- melted, optional

Combine all crust ingredients. Press evenly onto bottom of 8-inch spring-
form pan. Bake at 325 degrees F. for 5 minutes.

Meanwhile in food processor, process cottage cheese until smooth. Add cream
cheese and process until blended. Pour into pan. Bake for 45 to 50 minutes
or until firm around edges and slightly soft in centre. Run knife around
edge of cheesecake to loosen from pan. Cool on rack. Cover and chill.
Garnish as desired (e.g. fresh raspberries and chocolate curls).

Tip; Place a pan of hot water in oven beside cheesecake to prevent surface
cracks.

From the Splenda Low-Calorie Fall & Winter Recipe Booklet

Contributed to the FareShare Gazette by Jim in response to a request;
12 July 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 50 Calories; 4g Fat (60.8% calories from 
fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 52mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Light Chocolate Cheesecake - 'Diabetic'

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 cup chocolate wafer crumbs
2 tablespoons margarine
2 tablespoons Splenda sweetener
or other kind that is good for baking
-----FILLING-----
2 cup 2% cottage cheese
or other white cheese not too dry
1 package light cream cheese -- softened and cubed
2 large eggs
1 1/4 cups Splenda -- (1 cup might do)
1 tablespoon cornstarch
3/4 cup light sour cream
1/2 cup unsweetened cocoa powder

Combine all crust ingredients. Press evenly onto bottom of 8-inch (20 cm)
spring form pan. Bake at 325F. for 5 minutes.

Meanwhile, in food processor, process cottage cheese until smooth. Add
cream cheese and process until blended.

Pour into pan.

Bake for 45-50 minutes or until Firm around edges and slightly soft in
center.

Run a knife around edge of cheesecake to loosen from pan. Cool on rack.
Cover and chill. Garnish as desired.

Makes 12 servings.

Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on Jun 11,
1998, converted by MM_Buster v2.0l.

Contributed to the FareShare Gazette by Jim in response to a request;
13 July 2007.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 50 Calories; 4g Fat (60.8% calories from 
fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 52mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Low Cal Marble Chocolate Brownies

Recipe By : Canadian Living magazine
Serving Size : 16 Preparation Time :0:00
Categories : Volume 10-07 Jul 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup all-purpose flour
1/2 cup Splenda granular
[low-cal sweetener with sucralose]
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter -- softened
2 eggs
1 teaspoon vanilla
1/2 cup unsweetened apple sauce
1/4 cup unsweetened cocoa powder

In bowl, stir together flour, sweetener, baking powder and salt; set aside.

In mixing bowl, beat butter, eggs and vanilla for 1 minute. Add apple
sauce, beat just until blended. Fold in flour mixture just until moistened.

Using 1/3 cup of the batter, drop by spoonfuls into greased 8-inch square
cake pan. Fold cocoa powder into remaining batter just until combined.
Gently spoon batter into pan covering white batter and smoothing surface.

Bake in 350F 180C oven for 15 minutes or until tester inserted in centre
comes out clean. Transfer to rack; let cool.

Source : Canadian Living magazine; Nov 94 produced by Canadian Living Test
Kitchen

Contributed to the FareShare Gazette by Jim in response to a request;
14 July 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 58 Calories; 4g Fat (56.3% calories from 
fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 102mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other 
Carbohydrates.

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