Re-Fried Beans

We love these! I don't like the canned beans anymore after eating these.

1 lb. pinto beans
6 cups water
1 tsp. salt
1 onion, chopped
6 garlic cloves, minced (or the kind from the jar, about 6 heaping tsp.)
3 tbs. olive oil
1 small can green chilis, chopped
1 tsp. cumin

Cook on high in the slow cooker for about 9 hours.
Don't drain the beans when done! The beans continue to soak up water and will be too dry if you drain them. If there is really a lot of excess water, just drain a little. Mash the beans to the consistency you like. They last for quite a while in the fridge.

French Fried Yams

Ok, so some of you may think this is weird, but they are SO good! I am not just saying this because I am pregnant ~ we eat these all the time. They are so easy and the kids like them better than regular fries. They are so good for you, too!

Cut up 1 or 2 yams into french fry strips. Place in a bowl and mix with a couple tablespoons olive oil, kosher salt and fresh pepper. Place in single layer on cookie sheet. Bake at 450 for 10 minutes, then flip all the fries and cook for 10 more minutes.
They are good with or without ketchup.

Homemade Mac n' Cheese

A favorite my mom made growing up. I just use low-fat for the sour cream and cottage cheese.

7oz. dry elbow mac
2 cups cottage cheese
1 cup sour cream
1 slightly beaten egg
80z. (2 cups) shredded cheddar (sharp is really good in this)
Paprika

Cook macaroni and rinse with cold water ~ drain well.
Combine rest of ingredients except cheddar and mix well. Fold in cheddar and mac. Pour in greased 8x8 pan. Sprinkle with paprika and a little cheese.
Bake at 325 for 45 minutes, uncovered.

Parmesan Sour Cream Chicken

My Aunt Cathy sent me this recipe, it is SO easy and yummy. My kids love it.

Boneless, skinless chicken breasts (however many you like in a 9x13 pan)
16 oz. tub of low-fat or fat-free sour cream
Package of shredded parmesan cheese

Place chicken in 9x13 pan, spread with sour cream and top with parmesan cheese. Bake at 350 for 45min - 1 hour.

Teriyaki Chicken Salad Sandwhiches

I got this recipe from my sister-in-law Deanna. It is so yummy, and good to keep in the fridge like the other recipe.

The amount of ingredients is not specific ~ you can add more or less depending on your tastes.

5 Teriyaki chicken breasts, cut into small bit size pieces ~ you can buy these ready to go at Costco. They are Tyson.
1 can crushed pineapple, drained
3-5 celery stalks, cut in small pieces
small can chopped olives
2 large spoonfuls mayo, or however much you like

Mix all together and refridgerate!

Garden Fresh Tuna Salad Sandwhiches

1 (6oz.) can water packed tuna, drained and flaked
2/3 cup chopped cucumber
1/2 cup shredded carrot
1/4 cup chopped green onions
some chopped olives (optional)
1/4 cup mayo or salad dressing
2 TBS. sour cream
1 TBS. lemon juice

lettuce
bread

Mix all ingredients together. This is really good after sitting in the fridge overnight. We used low-fat mayo and low-fat sour cream.

Asian-Style Shrimp and Pineapple Fried Rice

This is one of our favorites! Mike found this recipe back when he was a stay at home dad. This is usually what he makes when he cooks dinner.

3 cups cooked white rice(whatever kind you like). Cook as directed on package, omitting margarine and salt
1 (8 oz.) can pineapple tidbits(or chunks) in unsweetened juice, drained, reserving 1 TBS. liquid
1 TBS. soy sauce
1 tsp. sugar
1/4 tsp. salt
3/4 lb. shelled, deveined, uncooked medium shrimp
1 TBS. oil
1/2 medium red bell pepper, cut into thin strips or diced
1/2 cup sliced green onions
1/2 jalapeno chile, seeded, minced (this is optional, and still tastes great w/o it!)
3 garlic cloves, minced
2 TBS. chopped fresh cilantro (optional)

1. While rice is cooking, in a small bowl, combine reserved TBS. of pineapple liquid, soy sauce, sugar and salt; mix well. Set aside.
2. Heat large nonstick skillet over med-high heat until hot. Add shrimp; cook and stir about 3 min. or until shrimp turn pink. Remove from skillet, cover to keep warm.
3. Add oil to same skillet; heat over med-high heat until hot. Add bell pepper, onions, chile and garlic; cook and stir until desired consistency(we like the onions and peppers to cook down a little). Add cooked rice; cook and stir until hot. Stir in pineapple, shrimp and sauce. Cook and stir until heated through. Stir in cilantro.
Yield: 4 (1-1/2 cup) servings
You can substitute one and one half cups frozen uncooked medium shrimp for fresh shrimp. Drain after cooking.
We like to add a little more soy sauce before eating.

Carrot Cake with Toasted Coconut Cream Cheese Frosting

My sister sent me this yummy recipe!

Cake:

3/4 Cup all purpose flour
1/4 Cup quick - cooking oats (grind the flour and the
oats in a food processor or little electric chopper.)
1 1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c granulated sugar
1/4 c canola oil
1 (2 1/2 ounce) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 C finely grated carrot
1/2 C raisins
cooking spray

Frosting:

1/3 C (3 ounces) 1/3 less-fat cream cheese, softened
1 tbsp butter, softened
1 1/4 C powdered sugar
1/2 tsp vanilla
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325

To prepare cake, lightly spoon flour into dry
measuring cups; level with a knife.  Combine flour and
next 5 ingredients (through salt) in a food processor.
Place flour mixture in a large bowl.  Combine
granulated sugar, canola oil, baby food, and eggs;
stir with a whisk.  Add to flour mixture; stir just
until moist.  Stir in grated carrot and raisins.
Spoon batter into an 8-inch square baking pan coated
with cooking spray.

Bake at 325 for 35-40 minutes.  Cool in pan on a wire
rack.

To prepare frosting, combine cream cheese and butter
in a large bowl.  Beat with a mixer at high speed
until creamy.  Gradually add powdered sugar and
vanilla, beating at low speed until smooth (do not
overbeat).  Spread over cooled cake; sprinkle with
toasted coconut.  Cover and chill.

Fast. Low-Fat. Yummy. Best of all, good for your tummy!

Many of you know I can't eat much these days. I have had to cut out tomatoes(my favorite), a lot of fiber, some dairy, no carbonation(except Ginger Ale), fats in general, too much sugar, red meats, some preservatives and the list goes on and on. When I say tomatoes, I mean ANYTHING with tomatoes. This includes salsa, ketchup, anything that lists the ingredients tomato paste, tomato puree, etc. Spaghetti is out, along with lasagna. If I eat these things, I might as well die. I am sure the ER is tempted to lock their doors when they see me coming. The doctors have yet to figure out what my ailment is, since this has been ongoing for some time. Not too long, only 8 years. No one in my family has had this terrible curse brought upon them, but then again no one in Mike's family has been struck by cancer twice in 2 years.
So in an effort to help my family live a long, healthy and prosperous life, I would like to start this blog called Slim Pickin's. Mike and I can both benefit from healthy food choices, and I would like to see my children develop a taste for healthy food. We eat good around here, but obviously not good enough for my sensitive belly. I have somewhat of a sweet tooth, which if not satisfied leads to binging on much chocolate and ice cream. I know some of you have told me about your stomach ailments, and I won't say who but you know who you are. So I hope you can also benefit from slim pickin's. This blog is not just for us, but for all of you who enjoy a tasty meal or treat that is low-fat. This is for EVERYONE!
I will be listing recipes that I come across that are low-fat and family friendly. Most of them I have altered for my tummy. I hope you will give me feedback and new recipes your family enjoys. Just remember, they have to be Fast, low-fat, yummy, and good for your tummy!

Low-Fat Banana Bread

For more whole grain, substitute one-half cup whole wheat flour for the same amount of all-purpose flour.
1-3/4 C. all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. mashed very ripe bananas (2 medium)
1/3 cup fruit based substitute for fat or unsweetened applesauce
2 large egg whites
1 large egg

Preheat oven to 350. Grease and flour 9"x5" metal(or glass) loaf pan. In large bowl combine flour, sugar, baking powder, baking soda and salt. In medium bowl, with fork or wisk mash bananas, fat substitute, egg whites and egg until well blended. Stir banana mixture into flour mixture just until moistened. Pour batter into prepared pan. Bake until toothpick comes out clean, about 40-45 min. Cool 10 min. then remove and place on wire rack to finish cooling.
Makes 1 loaf. Jake helped me make this and he wanted to add raisens. It turned out great!

Chicken Fajitas

This will feed at least 6 people. You can cut it down.

4 chicken breasts
2 TBS. southwestern seasoning(Pampered Chef makes the best one!)
1 pkg. Lipton Onion Soup Mix
1/2 cup water
1 red bell pepper
1 green bell pepper
1/2 to 1 whole onion(however much you like)
a little olive oil
Tortillas(the fresh, uncooked from Costco are great!)
Toppings: cheese, lettuce, sour cream
*I like this recipe because you don't need tomatoes or salsa. There is enough seasoning*

Boil chicken breasts till done, then shred. Mix shredded chicken with seasoning. Mix soup mix with the water, then stir in with the seasoned chicken. While the chicken is boiling, slice the peppers and onion. In a large skillet, saute them in a little olive oil. Once tender, add the chicken mixture to the skillet. Heat through. While heating, cook or warm up your tortillas depending on which you are using. Spoon the chicken fajitas over a tortilla, and top with cheese, lettuce and sour cream. I use non-fat sour cream, and sometimes soy cheese. We love these! They are yummy, quick and filling.