Message Boards

Topic : A Circle of Friends Cookbook

Number of Replies: 208
New Messages This Week: 0
Last Reply On:
Created on : Friday, August 19, 2005, 06:22:54 am
Author : mysherona

Welcome to A Circle of Friends With Loving Support recipe board.


Share your HEALTHY recipes.




As of January, 2009, this message board will become "Read Only" and will be closed to further posting. Please join the NEW Dr. Phil Community to continue your discussions, personalize your message board experience, start a blog and meet new friends.

December 29, 2006, 9:34 am CST

Miracle Muffins

(I got this recipe from my ex husband's aunt - Ann McCann - must give credit where credit is due)


Preheat oven to 400.


2 cups all bran

4 large shredded wheat

1/2 cup boiling water

5 cups white or whole wheat flour

5 tsp. baking soda

1 cup Crisco oil

3 cups sugar or Splenda

4 eggs

1/2 tsp baking powder

2 tsp salt

1 qt buttermilk

3/4 box of raisins

1 bag walnuts


Mix togther first three ingredients.  Then add flour, baking soda, oil, sugar/Splenda, eggs, baking powder, salt and buttermilk.  Stir in raisins and walnuts.  Pour into greased muffin tins. (1/2 full)  Bake for 18-20 minutes. 

December 29, 2006, 9:41 am CST

Cranberry Muffins

Cranberry Muffins

(I am not sure where this recipe came from so can't give credit --sorry)


1 tbsp butter or Smart Start 

2 cups whole wheat flour

1/2 cup sugar or Splenda

1/2 tsp salt

3/4 cup milk

1/3 cup unprocessed coconut oil

1 egg, beaten

1 cup sun-dried cranberries

1/4 cup crumbled hazelnuts


Preheat oven 400.


Grease the bottom of 12 muffin cups with butter or line with paper baking cups.  In medium bowl combine flour, sugar/Splenda, baking powder and salt.  Mix well.  In another bowl combine milk, oil and egg.  Add mixture to dry ingredients.  Stir until slightly moistened (batter will be lumpy).  Add cranberries and hazelnuts and mix well.  Fill muffin cups 2/3 full.  Bake for 20- 25 minutes or until toothpick inserted in center comes out clean.  Cool for 1 minute before removing from pan.  Yields 12 muffins.  


December 29, 2006, 9:50 am CST

Baked Pineapples


(This is from my ex husband's other aunt -- Ruth Henry)


1/4 lb butter (or Smart Start )

1/2 cup sugar (or Splenda)

4 eggs

1 can crushed pineapples (I prefer to use fresh pineapples) 

5 slices of bread -- broken into pieces


Cream together butter/Smart Start and sugar/Splenda. Add eggs -- one at a time, beating well after each egg.  Add bread pieces and bake in ungreased casserole dish for 45 minutes at 350.

December 29, 2006, 9:51 am CST

Zucchini Bread

(This recipe is from my sister, Karen)


3 cups flour

1 1/2 cups sugar or Splenda

1/2 cup walnuts - chopped

4 1/2 tsp baking powder

1 tsp salt

1/2 cup raisins (optional)

4 eggs

2/3 cups oil

2 tsp grated lemon peel

2 cups grated zucchini


Preheat oven to 350.


Grease and flour two loaf pans.  In a bowl mix flour, sugar, walnuts, (raisins), baking powder and salt with a fork.  In another bowl, beat eggs.  Add oil, lemon peel and zucchini to eggs.  Add this mixture to flour mixture.  Mix throughly.  Spread batter into pans 1/2 way.  bake for an hour -- until toothpick comes out clean.


December 29, 2006, 9:53 am CST

Fabulous Baked Oatmeal

Yet another from another UWC recipe board...

Posted by: nkprn79
Posted on: 2005-01-30 15:38:27

- 3 C. milk

- 1/8 C. oil (I use Enova)

- 1/2 C egg substitute

- 1 tsp. vanilla

- 1 Tbsp. baking powder

- 1/3 C Splenda blend

- 1 tsp. spice blend (see note)

- 3 C. old fashioned oatmeal

- 1/2 dried fruit

- 1/2 C. toasted walnuts

- Preheat oven to 350'

- Wisk all liquid ingredients until foamy

- Add baking powder, pinch of salt, and
spices, mix until well blended

- stir in oats then dried fruit until well

- spray a non-reactive aluminum 9" round
pan with cooking oil spray (I prefer the
butter flavor)

- pour oatmeal mixture into pan, place in
the middle of pre-heated oven, bake for
one hour - begin checking after 50 min,
you want the oatmeal to be firm to touch,
and slightly brown around the edges.


- the spice mixture I use is the Pampered
Chef Cinnamon blend - it has cinnamon,
nutmeg, cloves, orange peel, and ginger
in it. You can get creative and use what
ever you like, or use a comination like
this's a matter of taste.

- the Splenda blend is 1/2 Splenda and 1/2
sugar - so you can figure out how much s
sugar your really getting when you divide
this by 6 servings, for me it is more
an even trade! Also, you can adjust
how much you use, how sweet you like

- I use 1/4 cup dried tart cherries and 1/4
cup dried cranberries

- you can use any kind of nut, I just think
walnuts taste better in this, or you
can omit nuts, if you hate them!

- don't use a stone baking dish, it just
doesn't turn out right, too mushy

December 29, 2006, 9:57 am CST

Chicken Divan



1 cup thinly sliced chicken

1 can broccoli cheese soup

1 can cream of mushroom soup

1 can water

2 pkgs frozen broccoli -- thawed and cut it 1 inch pieces


Put all together in crockpot and stir together...cook on for 2 hours.  Preheat oven 375 and put mixture in casserole dish and to with bread crumbs.  Put in hot oven and cook for 1/2 hour.  Serve over cooked noodles.

December 29, 2006, 9:58 am CST


This can be made in crockpot or on stove in big pot...


2 lbs. chopped meat (ground turkey is good too)

2 cans kidney beans

2 cans tomato soup

chili powder and hot sauce (if like hot)

1 large onion (diced)

2 peppers (diced)


Brown chopped meat in frying pan.  Meanwhile in a large non stick pot or crockpot, add kidney beans, tomato soup, chili powder, hot sauce, onion and peppers.  Fill one can from kidney beans and one from soup with water and dump the water into other can to clean out the cans....then add chopped meat and cook on medium heat for 2-3 hours until desired consistency.  Stir often.  Serve over rice (brown rice is good too) or with crackers.


December 29, 2006, 9:59 am CST


This recipe is from another UWC recipe board...I've made tehm and they are soooo good!

Posted by: dtabesh
Posted on: 2004-03-20 20:51:37

*1-1/4 cups Wheat Bran
*1-1/4 cups Whole Wheat Flour
*1 tsp Baking Powder
*1-1/2 tsp Baking Soda
*1/4 tsp Salt
*3 Tb Brown Sugar Substitute, packed
*3/4 cups chopped Walnuts
2 Tb Vegetable Oil
*1-1/4 cups Plain Lowfat Yogurt
1 large Overripe Banana

*Preheat oven to 400°F.
*Insert paper liners in muffin tins, set aside.
*In a large bowl, combine the bran, whole wheat flour, baking soda, baking powder, salt, brown sugar, and walnuts and stir until well mixed.
*Measure the oil and yogurt into the blender (or processor) and add the banana, broken up. Blend at medium speed until uniform, then pour over the dry ingredients.
*Stir gently until all is wet. Spoon the batter into the foil liners and bake for about 20 minutes.
*Yield: 12 regular size muffins

*One muffin should be counted as a carbohydrate serving (also contains small portions of fruit, dairy and fat).


December 29, 2006, 10:00 am CST


This is another recipe from another UWC recipe board

Posted by: dtabesh
Posted on: 2004-03-20 21:07:04

*1 can Black Beans, rinsed and drained
*1 can Mexi-corn, drained
*1 jar salsa, divided
*1 lb boneless chicken
*1 can Tomatoes
*Spray the crock pot with Pam for easy clean up. Put black beans, Mexi-corn and 1/2 jar of the salsa on the bottom of the crock pot. Add tomatoes. Top with chicken and pour the rest of the salsa over it. Cook on low all day, or high for 3-4 hours.
*Serves six.

*Serve with tortilla chips.
*Spray six Whole Wheat tortilla with Pam Olive oil spray and sprinkle with Mrs. Dash. Cut into triangles. Bake on cookie sheet at 400 degrees until crisp.

December 29, 2006, 10:01 am CST

Lemon Chicken

This recipe is from another UWC recipe board...

(It is good but in my opinion it should be called ginger chicken not lemon chicken.)


Posted by: working750
Posted on: 2005-01-26 20:38:07

Lemon Chicken

• Makes: 4, 5-ounce servings
• Preparation time: 20-25 minutes

• 12 oz. Chicken Breast Tenders, cut in thirds
• 1 tsp. Cornstarch
• 1 Tbsp. Low Sodium Soy Sauce • 1/4 cup Fresh Lemon Juice
• 1/4 cup Low Sodium Soy Sauce
• 1/4 cup Fat Free Chicken Broth
• 1 tsp. Fresh Ginger, minced
• 2 cloves Garlic, minced
• 2 tsp. SPLENDA* Granular
• 1 tsp. Cornstarch
• 1 Tbsp. Vegetable Oil
• 1/4 cup Red Bell Pepper, sliced into 2-inch strips
• 1/4 cup Green Bell Pepper sliced into 2-inch strips

1. Mix 1 tsp. cornstarch and 1 Tbsp. soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2. Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, SPLENDA* Granular and 1 tsp. cornstarch together in a medium sized mixing bowl.
3. Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
Serve with rice or Asian noodles.

• Total Calories: 150
• Calories from Fat: 40
• Total Fat: 4.5 g
• Saturated Fat: .5 g
• Cholesterol: 50 mg
• Sodium: 380 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0 g
• Sugars: 1 g
• Protein: 22 g

First | Prev | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | Next | Last