THRIFTY LIGHT RECIPE OF THE DAY

01/20/2011 1:01 pm · 3 comments

by Sarah A Thrifty Mom

Each day we will be posting A Thrifty Light recipe from one of our readers. At the end of the month, one of you will win a $25.00  Gift Card. For all the details click here. Keep those thrifty and healthy recipe tips coming!!!

Please submit your recipes on this post HERE, or to our email with the  word Thrifty Recipe on the subject line.

Thanks To Rachel  for this Thrifty Light recipe:

This is a healthy and fairly light recipe. It computes to only 5 Points Plus on the Weight Watchers Program. (Using regular as opposed to light coconut milk will increase points plus value by 1) I modified it to my tastes from a recipe from Veggie Ventures.  This will make 5 servings but can be easily doubled.

1 onion chopped and cooked in 2 TBSP of water.

1 Pound sweet potatoes or yams diced small.  Cook in water until tender.

Once onion is cooked, add 1 box of College Inn Thai Coconut Chicken Broth and ½ cup quinoa (I use red quinoa) and bring to a boil.  Reduce heat and cook for 15 minutes.

By the time the quinoa is done the sweet potatoes should be too.  Drain and add to the quinoa and broth.  Blend with an immersion blender or in batches in a food processor blender leaving some chunks of sweet potato.  Return to pot if not using an immersion blender and add 1 cup of light or regular canned coconut milk, ½ tsp of curry powder; ½ tsp of garam marsala spice, and 1/8 tsp of cayenne pepper.  Warm through.  Add salt and pepper to taste.  Serve with a dollop of Greek yogurt.

Yummy especially if you are a fan of Thai food.

Thanks to Linda for this recipe

I’ve been buying the Bountiful Baskets each week, so I’m trying different ways to get all the veggies used. Here’s one:

Pancakes (with hidden squash)

I make oatmeal pancakes, but you can use any pancake recipe, including Krusteaz. My family isn’t big on eating squash or sweet potatoes or yams, so I bake or steam them, then puree and put in freezer bags in 1/2 cup amount. Just pull a bag out of the freezer, set it in a bowl of hot water and by the time you’ve mixed up the pancake batter, the squash is thawed. Snip the corner of the bag with kitchen shears and squeeze into the batter. Mix it in and enjoy. My dad even ate these and liked them. Just don’t tell them what’s in it until they’ve tried it.

Thanks to Jacque for this recipe

TUNA PATTIES, ROASTED RED POTATOS, AND PEAS

Patties: Combine 1 egg, 1 can drained tuna (chunk light in water), 1/2 t mustard, 1/4 c oatmeal. Shape into 4 patties, fry on nonstick pan 3-4 minutes on each side until browned.
Potatos: Combine 2 T olive oil, 2 t chopped garlic (or whatever seasonings on hand), 1 t salt. Toss with 2 lbs chopped red potatos, bake uncovered at 350 for 20 minutes or until browned.
Peas: Thaw a bag of frozen peas.

Healthy dinner for 4 less than $5: Total 429 calories/person

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Leave a Comment: 3 comments

Filed Under: Light Recipes

3 comments
jane
jane

I tried to submit comment on the link and it would never load so I gave it here!

jane
jane

Most people know that you can substitute applesauce for oil in recipes. New one I learned was to puree white beans and use in baking instead of butter. My friend made a batch for me in pancakes with them and I couldn't even tell. Loved them and so did all the other ladies we dished them up to!!! (We told them we substituted beans for butter, but they were too busy talking and not listening!!!) LOL They ate them and came for seconds. S&W beans has a printable coupon out for $.50/2 beans too!!! http://www.swbeans.com/coupons.cfm?offer=64760

Cathy
Cathy

Me and my family LOVE fries with sandwiches, burgers, etc. So I make some healthier versions at home. For sweet potato fries I peel and cut up a large sweet potato and drizzle about 2 tsp. olive oil, 1 - 2 tsp. brown sugar, and 1/2 teaspoon of each of the following: cumin, salt, cinnamon, chili powder, cayenne powder. Then I toss it around and around in the bowl to get it evenly coated, spread it out in a single layer on a large cookie sheet and bake at 425 for 5 min or so, until tender when you poke them with a fork. Then I turn on the broiler and broil them for about a minute until they crisp up. YUMMY! For zuchinni fries (great in the summer when they're coming out your ears), I cut the zuchinni in half and scoop out the seeds and stringy part in the middle (I leave the peels on). Then I cut them into the shape of french fries and dip them in a bowl of 1 egg white whisked with about 2 tbsp. of cold water, and then roll them on the plate where I have 1 c. panko bread crumbs (by the asian foods - they have about 1/4 of the calories and fat of regular bread crumbs and a better texture too) mixed with 1/4 c. parmesean cheese and 1 - 2 tsp. garlic salt. Place the breaded zuchini on the cookie sheet and broil on low for 2 - 3 minutes until fork tender. These are super crunchy and delicious. Making these fries makes a quick meal of grilled cheese or turkey sandwiches feel like a special meal.

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