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Around the Dinner Table
Support forum for parents and caregivers of anorexia, bulimia and other eating disorder patients
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MomOfThree

Registered: Nov 13, 2011
Posts: 42
Reply with quote  #501 
My d will not do milkshakes, but will drink smoothies - add a couple of tablespoons of softened coconut oil to a smoothie. Very delicious.

Make polenta with milk, then stir in butter and parmesan at the end.

Make cooked mueseli with milk extra raisins and stir in butter at the end.

Make oatmeal with milk and stir in butter.

Make your own whole wheat bread - the recipe from Cooks Illustrated for ww sandwich bread has whole milk and butter in the recipe.

Yup, just put butter in everything.


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1 Cor 13
JangledUSA

Registered: Jan 4, 2012
Posts: 1,933
Reply with quote  #502 
Bacon and cheese quiche....

I made this tonight and it turned out great.   D liked it - together we ate almost half of it.  

I substituted sausage for the bacon and added broccoli.   Also used 8 oz of mild cheddar instead...    Nutritional info for 6 servings.

Ingredients

  • 1 (3 ounce) can bacon bits
  • 1/2 cup chopped onion
  • 5 ounces shredded Swiss cheese
  • 3 ounces grated Parmesan cheese
  • 1 (9 inch) deep dish frozen pie crust
  • 4 eggs, lightly beaten
  • 1 cup half-and-half cream

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
  3. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.


Amount Per Serving  Calories: 462 | Total Fat: 31.5g | Cholesterol: 200mg


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A dad.
Believe

Registered: Dec 13, 2011
Posts: 246
Reply with quote  #503 
Crepes Suzette

cRÊPE BATTER

½ cup all-purpose flour
2 tablespoons sugar
- pinch salt
2 large eggs
½ teaspoon vanilla extract
2 tablespoons Grand Marnier
1 teaspoon orange zest
1 teaspoon lemon zest
3 tablespoons unsalted butter,
   lightly browned and cooled
½ - ¾ cup milk

FOR EACH SERVING

2 tablespoons butter
2 tablespoons sugar in the raw
½ cup orange juice
¼ cup Grand Marnier
1 scoop vanilla ice cream

DIRECTIONS

For the crêpe batter, combine the flour, sugar and salt in a mixing bowl. Whisk in the eggs, add the vanilla extract, zests, Grand Marnier and the butter. Whisk in ½ cup milk, adding more as necessary for a smooth silky batter. Let the batter rest at least an hour.

Heat a 10-inch nonstick skillet over high heat. Pour a scant ¼ cup of batter into the center of the pan. Lift the pan off of the heat and tilt the pan, rotating it so that the batter fills the skillet in a neat circle. (You should have enough batter to practice once or twice.) Cook until the bottom is lightly browned, about 1 minute. Turn the crêpe with a spatula and cook just until the other side browns. Remove from the skillet and repeat with the remaining batter. Layer the crêpes on top of each other until you have 16 crêpes.

For each serving, melt butter and sugar in a heavy bottomed skillet over high heat until the sugar starts to caramelize. Add the orange juice and bring to a boil. Add a crêpe to the pan and fold the crêpe in half and then half again and repeat with 3 more crêpes. With all 4 crêpes in the pan remove the pan from the flame and add the Grand Marnier to the crêpes and flambé the crêpes. Plate the crêpes and serve with a scoop of vanilla ice cream. Repeat with each serving of Crêpes Suzette

Serving size is 4 crepes.

I topped the crepes with fresh berries. This is a really delicious dessert !

Recipe should yield 16 crepes (4 servings)

Calories 708.6
 
Calories from Fat 385




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Believe
Believe

Registered: Dec 13, 2011
Posts: 246
Reply with quote  #504 
Reuben Sandwiches


  • 12 slices rye bread with 
  • tablespoons butter , softened
  • lbs deli sliced pastrami
  • 1 1/2 lbs thinly sliced deli turkey
  • lb sliced swiss cheese
  • 1 (16 ounce) jar sauerkraut , well drained
  • 1/4 cup creamy salad dressing , e.g. Thousand Island

  1. Spread butter onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
  2. Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of pastrami and turkey over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
  3. Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.


Serving Size: 1 

Servings Per Recipe: 6

Amount Per Serving
Calories 1105.
Calories from Fat 532






__________________
Believe
Believe

Registered: Dec 13, 2011
Posts: 246
Reply with quote  #505 

Loaded Baked Potato Soup

6 large potatoes, cubed

1 stick of butter

1 medium onion

3 garlic cloves

4 cups of heavy cream

4 cups of chicken broth

14 slices of bacon , cooked and crumbled

2 cups of cheddar cheese, shredded

Directions



Saute onions and garlic in butter.  Cook until onions are translucent.

Add cubed potatoes and 7 slices of the cooked bacon.

Add chicken broth and bring to a boil.  Lower heat and simmer until potatoes are fork tender. 

Lightly puree soup with an immersion blender or regular blender   Be careful not to burn yourself as liquid will be very hot.

Once blended add cream.

Serve soup with remaining crumbled bacon, cheddar cheese and a dollop of sour cream.

Garnish with green onions (optional)

Add additional liquid if soup is too thick for your liking.

Servings Per Recipe: 8

Calories 930.0


__________________
Believe
edbites

F.E.A.S.T. Advisor
Registered: May 24, 2011
Posts: 604
Reply with quote  #506 
Believe, your ham and hash brown casserole went on my Easter brunch menu. It looks so yummy. My mom and I bought all the fixins at the store yesterday.

Jangled, I have an extra pre-made pie crust to use- I will have to try this recipe.

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Carrie Arnold
Blogger and author at http://www.edbites.com
gobsmacked_US

Registered: July 30, 2010
Posts: 4,719
Reply with quote  #507 
Reubens are one of my favorite things in the world. I had NO idea they were so calorie dense. I will have to make them. I've been wanting to try baked potato soup, too.

I'll have to put them off though until after my d feels better and after the first few nights of Passover. We don't do Passover in a big way but do try for a few days, until we have to go to the in-laws for Easter, and I'm trying to come up with an appropriate dinner or two beyond matzoh balls soup. Breakfast is always matzah brei, because that's another one of my favorite things in the world.


perdido

Registered: Oct 21, 2011
Posts: 3,515
Reply with quote  #508 
Standard Easter meal at my house is Grillades and Grits! Emeril has a version online. Truly one of our favorites! 
__________________
Slow and steady
kecmom

Registered: Dec 2, 2011
Posts: 21
Reply with quote  #509 

We typically do an Easter brunch at our house.  Here are four of our favorite brunch recipes which are all really yummy!

 

Cinnamon Breakfast:

Ingredients

1 lb. cream cheese

2 sticks butter (melted)

2lbs. white sandwich bread

1 c. sugar

1/2 c. sugar 2 tsp. cinnamon

2 egg yolks

 

Directions

Mix cream cheese, sugar andeggs. Trim crust and roll flat. Spread mixture on bread. Dip in melted butter. Rollin cinnamon and sugar. Put on cookie sheet and freeze. Do not thaw beforebaking. Bake at 400 degrees for 15 minutes.

Makes 48.

 

 

Raspberry Bread Pudding:

Ingredients

10-12 buttermilk waffles

12 oz sour cream

3 eggs

1/3 cup sugar

1 tsp. vanilla

1 tbsp. flour

6 oz. or 1/2 bag of whitechocolate chips (12 oz size bag)

12-16 oz bag of frozenraspberries (blueberries or mixed berries work too, so does some fresh berries)

 

Directions

This can be made in a casserole dish or also in a deep dish piepan and you can slice it like quiche. Thaw waffles and frozen fruit. Cutwaffles into 1 inch pieces. Layer bottom of the dish with half of the waffles,then add a layer of raspberries, and 1/2 of the white chocolate chips, repeatthe layers again.

In a small bowl, whisk the eggs, flour sugar and vanilla. Addsour cream and stir until creamy. Pour the mixture over the entire dish andbake at 375 degrees for 35-45 minutes. This can be made the night before andbaked for 25 min. Refrigerate and bake in the morning for an additional 20min.right before serving. Sprinkle top with powdered sugar, or can be servedwarm with ice cream, or cool whip as a dessert.

 

Hash Brown Quiche

Ingredients

3 cups, shredded frozen hash browns, thawedand drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup half-and-half

3/4 cup diced cooked ham

1/2 cup diced green onions

1 cup shredded Cheddar

Salt and freshly ground black pepper

 

Directions

Preheatoven to 450 degrees F.

Gentlypress the drained hash browns between paper towels to dry them as best aspossible. In a 9-inch pie plate, toss the hash browns with the melted butterinto the plate. Press them into the bottom and up the sides to form a crust.Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile,in a large mixing bowl, combine the remaining ingredients. When the hash browncrust is ready pour the egg mixture over it and return to the oven.

Lower theoven temperature to 350 degrees F and bake for about 30 minutes until thequiche is light golden brown on top and puffed.

 

Creme Brulee French Toast

Ingredients

• 1/2 cup (1 stick) unsaltedbutter

• 1 cup packed brown sugar

• 2 tablespoons cornsyrup

• 1 (8 to 9) inch round loaf Challahbread

• 5 large eggs

• 1 1/2 cups half and half

• 1 teaspoon vanilla

• 1 teaspoon GrandMarnier

• 1/4 teaspoon salt

Directions

In a small heavy saucepan melt butterwith butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pourinto a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from centerportion of bread, reserving ends for another use, and trim crusts. Arrangebread slices in one layer in baking dish, squeezing them slightly to fit (NOTE:I usually tear the bread into chunks rather than using slices, so it's more of a bread pudding). In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.

Chill bread mixture, covered, at least 8 hours and up to 1 day.

 

Preheat oven to 350 degrees F and bring bread mixture to roomtemperature. Bake uncovered, in middle of oven until puffed and edges are palegolden, 35 to 40 minutes.

DuckyLou_USA

Registered: April 3, 2012
Posts: 310
Reply with quote  #510 
I'm a newbie to this site - 12 hours and counting - made the yummy banana nut muffins w/ butter, sour cream (full fat), load of sugar last night and served up two of them with a tall glass of milk to my ED D of 12 years.  Love this site and the recipes it suggests, for the person who has always cooked on the whole foods/low cal end of the spectrum, this is just the re-education that I need on "healthy" foods.  Thank you for all of your posts and comments on what was well received.

Very appreciative mom who is getting ready to make the "Malia's Coconut Chicken Soup".

__________________
"All truths are easy to understand once they are discovered; the point is to discover them" Galileo
AnnieK_USA

Registered: Feb 28, 2009
Posts: 2,827
Reply with quote  #511 
DuckyLou, welcome to ATDT! In case you haven't seen it, here is the link to the FEAST Family Recipe Book. Please let us know if there is any other way we can help you.
__________________
Young adult daughter, restrictive anorexia (RAN) age 11-18, then alternating RAN with binge eating disorder and bulimia with laxatives, is recently able to stop most ED behaviors after finally finding effective therapy. Therapy continues for comorbid disorders.
"Perseverance, secret of all triumphs." Victor Hugo
Believe

Registered: Dec 13, 2011
Posts: 246
Reply with quote  #512 
Last night's dinner

Goulash
16 ounces of elbow macaroni,cooked
4 tblspns of olive oil
1 1/2 pounds of ground beef
1 14 ounce can of peas, drained
1 14 ounce can of corn, drained
1 medium sized onion, diced
3 garlic cloves, minced
2 green peppers,diced
1 28 ounce can of crushed tomatoes
1 8 ounce can of tomato sauce
1/2 cup of red wine (optional)
2 cups of beef broth

Directions
Cook pasta according to package directions.

In a skillet saute onion,garlic and peppers in olive oil.  Add beef and cook thoroughly.  Drain excess fat.
Return meat to skillet and add wine.  Let cook for about 5 minutes
Add tomatoes,broth, peas and corn.  Bring to a boil.  Then simmer on stove top for about 30 minutes.
Throw cooked pasta in and mix.

Serve with parmesan cheese.
I also served it with a dollop of whole milk ricotta cheese.
**To add additional calories to your loved ones dish you can melt 2 tablespoons of coconut oil and mix in.  Does not alter the taste at all.


Makes about 10 servings
Nutritional info
Calories 492.6
with ricotta cheese,parmesan cheese and coconut oil you can easily be over 700 calories per serving.


__________________
Believe
DuckyLou_USA

Registered: April 3, 2012
Posts: 310
Reply with quote  #513 
AnnieK, thanks for the welcome, I have been working through the FEAST Family Recipes and see so many that I can make that I think will be well received.  Just put together a lunch of fresh mozzarella - my D's favorite, 10 oz whole milk, Soppresatta salami, roasted red pepeprs (from her favorite Italian deli) and fresh Ciabiatta bread - another favorite and all  topped with a Ghirardelli triple chocolate brownie.. I hoe that this is well received when I deliver it to the cafeteria..  Starting over today on a new foot with a new mission to beat the Hell out of this ED, 5 months is too long to be status quo!
__________________
"All truths are easy to understand once they are discovered; the point is to discover them" Galileo
Believe

Registered: Dec 13, 2011
Posts: 246
Reply with quote  #514 
Welcome Cynthia
I hope your lunch is well received, too.

Keep up the good work Mom !!!

__________________
Believe
AnnieK_USA

Registered: Feb 28, 2009
Posts: 2,827
Reply with quote  #515 
Cynthia, I love your attitude! ED's status quo is not to be tolerated when the health of our children is at stake! And that lunch sounds SO good--I want one just like that. Glad you are finding the FEAST Family Recipes helpful.
__________________
Young adult daughter, restrictive anorexia (RAN) age 11-18, then alternating RAN with binge eating disorder and bulimia with laxatives, is recently able to stop most ED behaviors after finally finding effective therapy. Therapy continues for comorbid disorders.
"Perseverance, secret of all triumphs." Victor Hugo
Believe

Registered: Dec 13, 2011
Posts: 246
Reply with quote  #516 
Paula Dean's corn casserole
Serves about 8

This can easily be made ahead of time and popped in the oven on Easter morning.


1 15 ounce can of corn, drained
1 14 ounce can of creamed corn
1 8 ounce pkg of corn muffin mix
1 stick of butter, melted
1 cup of sour cream
1-1 1/2 cups of shredded cheddar cheese

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

    ** I mix in some of the cheddar cheese and bake according to the directions and then I add some to the top as well about 10 minutes before it's done.

    Nutritional info
    Calories 416.1 per serving
     
    Calories from Fat 234



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Believe
Smidgen

Registered: Dec 11, 2011
Posts: 299
Reply with quote  #517 
Will try this one tonight....  Looks good.

"Piña Colada" Chicken

About 12 oz boneless chicken, cut into small pieces
2 tbsp canola oil
1 cup crushed pineapple (8 ¼ oz can)
1 cup coconut cream (8 ¾ oz can)
½ tsp. lemon pepper

In a large skillet, saute chicken in oil until cooked and slightly browned. Add crushed pineapple, coconut cream, and lemon pepper. Mix thoroughly and simmer on low heat until sauce has thickened as much as desired.


Makes about 2 servings, each approximately 849 calories, 57 grams protein.



DuckyLou_USA

Registered: April 3, 2012
Posts: 310
Reply with quote  #518 
I have the Thai Coconut Chicken w/ brown rice soup on the stove, it looks and smells delicious - combined with some yummy potstickers, I think this is going to be a banner dinner tonight.  Was able to hit the Asian market today so picked up fresh lemon grass, Thai red chilis and Thai Basil (my D's favorite in flavor profiles).  For the first time in many weeks I am actually a little excited and a bit relieved on the meal prep..  I hope I can keep the positive.
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"All truths are easy to understand once they are discovered; the point is to discover them" Galileo
Believe

Registered: Dec 13, 2011
Posts: 246
Reply with quote  #519 
DuckyLou,

Did you make Malia's Coconut Chicken Soup today?
How was it ?

One serving has about 600 calories I believe.

__________________
Believe
gobsmacked_US

Registered: July 30, 2010
Posts: 4,719
Reply with quote  #520 
DuckyLou, it sounds like your family eats very similarly to ours. I am sorry you have to be here, but I am looking forward to your additions to this thread!

I found the Cook's Illustrated books to be perfect for refeeding our d. They are all about really good food, from scratch, but they never skimp on the fat. Julia Child, too. My favorite CI books, for weeknight cooking (quicker and easier than some of their recipes), are The America's Test Kitchen Family Cookbook (ATKF is connected to Cook's Illustrated), The Best 30 Minute Recipes, and The Best Make Ahead Recipes.
DuckyLou_USA

Registered: April 3, 2012
Posts: 310
Reply with quote  #521 
I did, it is on my stove finishing up cooking the brown rice as I type this.  The lemon grass tastes awesome in it and I added a couple of red chilies to spice it up - m D loves a bit of spice and Asian flavors tend to really suit her.  I am going to pair it with 4 pot stickers, which should add another 180 calories and a glass of whole milk for about 190 calories... so my total will be 970 cals, not sure this is enough.. need to go back to the cupboards and come up with an additional "something"... or we can just have a bowl of my rice pudding for desert and that would top it all off nicely..
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"All truths are easy to understand once they are discovered; the point is to discover them" Galileo
DuckyLou_USA

Registered: April 3, 2012
Posts: 310
Reply with quote  #522 
Gobsmacked, I love CI, have many of their books and years of Cook's Illustrated mags - have purchased many of the "years" of mags books and used many of them. I just wasn't looking at them as being high cal - I need to get myself in the mode of "substitutions".  The German in me sticks to the recipe and doesn't variate much from it - especially if from C.I./Am Test Kitchen.  The C.I. recipes have great appeal to my "foody" anorexic daughter - is that an oxymoron?  So weird thinking of her with an eating disorder when she has a palate that is more sophisticated then most 12 year olds, loves to cook, understands how things go together, but still is with ED.  I guess that just proves to us all that ED has NO boundaries.  
One of her BF is also struggling with ED, they have been friends since Pre-K, her situation is a little different, but similar end result.  Hospitalized for 5+ weeks, then outpatient program and then back to regular life w/ some side line help.  What a process for all of us.  
I have to say that I am feeling the most relief I have felt in weeks by this forum/group.  It is such a lonely place - the life of ED.  This support is well received and I thank you all for sharing your most personal of stories.
I'll let you know how the Thai Coconut Chicken Soup is received... I have a feeling that she is going to be pulling out the lemongrass pieces, not sure I got them soft enough and did not want to overcook the brown rice for the lemongrass.. oh well..

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"All truths are easy to understand once they are discovered; the point is to discover them" Galileo
gobsmacked_US

Registered: July 30, 2010
Posts: 4,719
Reply with quote  #523 
This group really is an oasis. 

How hard that her BF is suffering the same thing. Do they trigger each other? Are her parents dealing with it in the same way as you? I know it can be difficult when friends don't see things the same way.

Many of the CI recipes really don't need a whole lot of substitutions. I used to save a lot of them for special occasions -- not anymore.


alwaysvigilantCAN

Registered: Sept 24, 2011
Posts: 1,325
Reply with quote  #524 
Anyone have any good recipes that use nuts and/or  dried fruit?  D doesn't like nuts by the handful so I want to add them to meals somehow.
gobsmacked_US

Registered: July 30, 2010
Posts: 4,719
Reply with quote  #525 
How about this? You can substitute chopped roasted peanuts for the sesame seeds at the end.

Peanut Noodles

Puree in a blender until smooth, about 2 minutes, then transfer to a large bowl:
  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1/3 cup warm water
  • 2 tablespoons chopped peeled fresh ginger
  • 1 medium garlic clove, chopped
  • 2 tablespoons red-wine vinegar
  • 1 1/2 tablespoons Asian sesame oil
  • 2 teaspoons honey
  • 1 teaspoon dried hot red pepper flakes

  • salad ingredients
  • 3/4 lb dried linguine fini or spaghetti, 
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into 1/8-inch-thick strips
  • 1 yellow bell pepper, cut into 1/8-inch-thick strips
  • 3 tablespoons sesame seeds, toasted

  • Boil pasta.

    Add pasta, scallions, peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
    perdido

    Registered: Oct 21, 2011
    Posts: 3,515
    Reply with quote  #526 
    I make baked fish this way :
    Fish filets
    Finely chopped pecans
    Italian breadcrumbs
    Parmesan cheese
    Mix those three ingredients together, coat all side of the filets with it. Place on a Pam prepared with foil and pam or butter. Top breaded filets with pats of butter. Bake until flaky. Delicious

    __________________
    Slow and steady
    basrplay

    Registered: Feb 11, 2009
    Posts: 1,227
    Reply with quote  #527 

    the pina colada chicken was a standard in our house during refeeding. I doubled the batch and added 1 large can of pineapple chunks as well. Also served with rice made with butter in the water. And then some cooked carrots with butter. and a big GOM.  So the meal would add around 1000 or more.

     

    DH was not home but wanted something special for dd and she had recently requested that i make some pillsbury biscuits. So I put together the following meal..... baked haddock (fresh from market but already prepped as lemon/garlic breaded fillets)  Served appetizer of clam chowder, dd thought this was fun since we ussually don't have an appetizer.  We had the grand buttermilk biscuits, and beets with butter on the side. And big GOM. She loved it and ate every bite!!

     

     

     

     


    __________________
    basr
    Believe

    Registered: Dec 13, 2011
    Posts: 246
    Reply with quote  #528 
    DuckyLou,

    Several months before my daughter was officially diagnosed she was obsessed with cooking and cooking shows.  I believe a lot of ED sufferers do this.  My daughter would make these gourmet meals for us.   I'm not sure why this  happens.  My theory is that they feel they can get "close" to food by preparing it for others but not really eating it themselves.  Does that make sense ?

    Anyway, great job on the 900 plus calorie dinner.  Great Job Mom ! Keep it up!

    __________________
    Believe
    Believe

    Registered: Dec 13, 2011
    Posts: 246
    Reply with quote  #529 
    I made the Ham and Hash brown casserole for dinner last night.

    I didn't have cream of potato soup so I used cream of celery. Worked out fine.  Also, in order to increase a little bit of calories , I sauteed an onion and a pepper in some olive oil before mixing everything together and throwing it in the casserole dish. It brought it to a little over 700 calories per serving.  Served 6  Came out really good.  ED daughter loved it and even said next time it would be better with a little jalapeno to give it a little kick.

    __________________
    Believe
    Believe

    Registered: Dec 13, 2011
    Posts: 246
    Reply with quote  #530 
    (Photo courtesy of allrecipes.com)


    alwaysvigilant,

    How about Kung Pao chicken ?

    • 1 pound skinless, boneless chicken breast halves - cut into chunks
    • 2 tablespoons white wine
    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil, divided
    • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
    • 1 ounce hot chile paste
    • 1 teaspoon distilled white vinegar
    • 2 teaspoons brown sugar
    • 4 green onions, chopped
    • 1 tablespoon chopped garlic
    • 1 (8 ounce) can water chestnuts
    • 4 ounces chopped peanuts

    1. o Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
    3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.


    Makes 4 servings
    Calories per serving 514 (without rice)

    __________________
    Believe
    JangledUSA

    Registered: Jan 4, 2012
    Posts: 1,933
    Reply with quote  #531 
    I'm going to try the Paula Dean corn casserole with pork chops, steamed broccoli, and some kind of bread tonight.



    __________________
    A dad.
    breathingmomUSA

    Registered: Nov 20, 2011
    Posts: 804
    Reply with quote  #532 

    Believe, so glad you're back! The Kung Pao chicken looks amazing; I'm buying the ingredients today to make it tomorrow.

    Alwaysvigilant, nuts can be ground up fine in the food processor or blender and added to things. Pecans don't have a strong flavor; they just thicken things up a bit and add some good nutrition. Gobsmacked also shared that Epicurious Cashew Chicken curry a few pages back.  I increased the ground cashews in that recipe.  My family loved it; and the nuts are not obvious.  After I served it my non-ED daughter said "We had cashew curry chicken but I didn't get any cashews!" It's really good!

    __________________
    Daughter (16) diagnosed with AN at age 12 1/2. It's been a bumpy road but she's weight restored and in recovery.

    Every worthwhile accomplishment, big or little, has its stages of drudgery and triumph; a beginning, a struggle and a victory. -Gandhi
    edbites

    F.E.A.S.T. Advisor
    Registered: May 24, 2011
    Posts: 604
    Reply with quote  #533 
    You can easily add nuts to things like cookies, brownies, muffins, etc. Even use it as a sundae topping. Add it to oatmeal or cereal- that's what I prefer since I don't like nuts in baked goods (I'm the opposite of your daughter- I'd rather eat nuts plain than in something). Sliced almonds are really good for this. For most of these, you'll probably want to chop the nuts up pretty well. Another option is nut butters. There are all types if your daughter gets sick of plain peanut butter. Thai food uses a lot of nuts in it as well. 

    Also, those peanut noodles are going on my menu for later this week. Yum!

    __________________
    Carrie Arnold
    Blogger and author at http://www.edbites.com
    Believe

    Registered: Dec 13, 2011
    Posts: 246
    Reply with quote  #534 
    breathingmom,
    Thanks.  I had to change my name. I think D was reading my posts.  Not sure how she even knew about this forum ! Ugh!

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    Believe
    Believe

    Registered: Dec 13, 2011
    Posts: 246
    Reply with quote  #535 
    I made Malia's Coconut Chicken and Rice soup for lunch. It was Amazing. I could have eaten the whole thing.  The recipe says it serves 4 but I would say more like 2-3 servings.  Calories per serving are about 600.

    I garnished with cilantro and green onions.



    ETA ~ If you split this into 3 servings the calories are 811 per serving

    __________________
    Believe
    gobsmacked_US

    Registered: July 30, 2010
    Posts: 4,719
    Reply with quote  #536 
    Believe, thanks for the Kung Pao chicken recipe. My husband always orders that when we go out. I have to make it.

    Breathingmom, thanks for reminding me about the cashew chicken. We loved it, but my mind is like a sieve these days. I'd totally forgotten.


    gobsmacked_US

    Registered: July 30, 2010
    Posts: 4,719
    Reply with quote  #537 
    It's Passover. At this point in our lives we no longer go to any extremes for Passover, but we do keep some traditions we love.

    Over the week of Passover one isn't supposed to eat bread or anything that has "risen." Matzoh is substituted for a lot of that. Our family has a few favorite foods for the week. 

    One is matzoh brei, a traditional breakfast or lunch dish, and as I made it this morning, I realized it is a good recipe for this thread. Giving a matzoh brei recipe is kind of a dangerous thing -- everyone makes it differently: some use more eggs, some make it dryer, some make it a little more like french toast, some make it more like scrambled eggs, etc.), and people are wed to their family recipes. Some people insist it should be served with sugar or syrup and others prefer it savory (me included). So I'm giving you a basic recipe here, and you can play with it.

    This amount served my two daughters:

    4 pieces matzoh
    4 eggs
    3/4 stick butter
    salt

    Break the matzoh into large pieces into a colandar. Run it under cold water for about 15 seconds. Put the matzoh into a bowl.

    Beat the eggs with a fork and add to the matzo. 

    Melt the butter in a large pan over medium high heat, add the matzoh/egg mixture, allow to set  a bit and then scramble as you would for scrambled eggs. Salt to taste and serve.

    Another favorite is Marcy Goldman's Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch: http://www.epicurious.com/recipes/food/views/My-Trademark-Most-Requested-Absolutely-Magnificent-Caramel-Matzoh-Crunch-109117 (it's crazy good).
    JangledUSA

    Registered: Jan 4, 2012
    Posts: 1,933
    Reply with quote  #538 
    Quote:
    Originally Posted by mamabear
    2 new ones
    SHAKE: 2 cups haggan daaz Chocolate peanut butter ice cream (has 350 cals per serving and 3.5 servings in the conatainer). 3/4 cup whipping cream and 1/4 cup whole milk. Shake is nearly 1900 calories.

    How can I bring D out of her coma after one of these?    

    I've been making a few cookies-n-cream shakes with 1/2 cup HWC and  1/2 cup 1% milk but your shake takes the prize..

    __________________
    A dad.
    brownhairgirl

    Registered: March 10, 2012
    Posts: 60
    Reply with quote  #539 

    PROTEIN SMOOTIE

     4 tbspn peanut butter

    2 bananas

    1 Carnation Instant Breakfast packet

    1 cup milk

     

    Make for my daughter often and is very tasty. Great for when you have early morning Doctor's appointments. A meal in a glass.

     


    __________________
    Katy
    JangledUSA

    Registered: Jan 4, 2012
    Posts: 1,933
    Reply with quote  #540 
    Breakfast this morning:  Sausage casserole

    I only used 1 lb of sausage and it was more than enough.   Used a 3 cheese mix instead of mozzarella.

    Ingredients

    • 1 1/2 pounds ground pork sausage
    • 1 (8 ounce) package refrigerated crescent roll dough
    • 2 cups mozzarella cheese
    • 4 eggs, beaten
    • 3/4 cup milk
    • salt and pepper to taste

    Directions

    1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
    2. Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
    3. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.


    Amount Per Serving  Calories: 389 | Total Fat: 31.8g | Cholesterol: 122mg


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    A dad.
    Goingtobeatthis_AUS

    Registered: March 9, 2011
    Posts: 811
    Reply with quote  #541 
    For the non americans among us, are crescent rolls croissants? So that means you use the non cooked croissants you buy frozen?
    Goingtobeatthis_AUS

    Registered: March 9, 2011
    Posts: 811
    Reply with quote  #542 
    Just googled and seriously? You buy this stuff in a refrigerated tube? dough? Or a can? On my list now to check out next time in US.
    So does anyone know if this would work with uncooked croissants?
    JangledUSA

    Registered: Jan 4, 2012
    Posts: 1,933
    Reply with quote  #543 
    Quote:
    Originally Posted by Goingtobeatthis
    Just googled and seriously? You buy this stuff in a refrigerated tube? dough? Or a can? On my list now to check out next time in US.
    So does anyone know if this would work with uncooked croissants?

    Yes, in a refrigerated tube.  

    The casserole turned out great BTW.    Super easy to make and quick too.

    I only have one rule about cooking:   I won't fix anything that takes longer to cook than it does to eat.

    __________________
    A dad.
    basrplay

    Registered: Feb 11, 2009
    Posts: 1,227
    Reply with quote  #544 

    made this chicken lo mein with vegetables last night. I made it with leftover spaghetti noodles that I had in the fridge. Just boiled the water with the boullion cubes and then added the noodles for just a few minutes since they were already cooked. I used store bought cole slaw mix, no bok choy, and i also added a can of water chestnuts to the recipe. It turned out great. I served it with egg rolls on the side. and dd took some to school for lunch today!

     

    http://www.food.com/recipe/chicken-lo-mein-with-vegetables-317078

     

    oh and i  did not add any salt to the chicken, And used light olive oil.


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    basr
    perdido

    Registered: Oct 21, 2011
    Posts: 3,515
    Reply with quote  #545 
    Making the broccoli and swiss quiche tonight!
    Last night I made Chicken Pad Thai, very yummy


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    Slow and steady
    breathingmomUSA

    Registered: Nov 20, 2011
    Posts: 804
    Reply with quote  #546 
    I made the Kung Pao chicken posted by Believe the other day.  It was easy and good -- you can increase the quantities of peanuts and oil for more nutrition. I also sauteed zucchini and added it instead of the water chestnuts so that it included a green veggie.

    __________________
    Daughter (16) diagnosed with AN at age 12 1/2. It's been a bumpy road but she's weight restored and in recovery.

    Every worthwhile accomplishment, big or little, has its stages of drudgery and triumph; a beginning, a struggle and a victory. -Gandhi
    perdido

    Registered: Oct 21, 2011
    Posts: 3,515
    Reply with quote  #547 
    Betty Crocker- Cinnabon Cinnamon Streusel Muffin Mix
    1- 210 prepared, 3 grams fat
    2 muffins, glass of milk ( 500) and cup of orange juice

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    Slow and steady
    basrplay

    Registered: Feb 11, 2009
    Posts: 1,227
    Reply with quote  #548 

    Chicken Parmasean.....dd's last minute birthday request so I made it up.....

     

    Boneless chicken breasts,

    about 1 1/3 cup Seasoned Bread Crumbs

    Regular Kraft Parm Cheese

    1 Egg

    EVOO

    1 jar spaghetti sauce (newmans marinara)

    1/2 large vidalia sweet onion sliced thin rings

    approx 1 1/2 cup shredded mozz cheese

     

    dip chicken breasts in egg (if want to boost even more add some HWC to egg)

     

    mix seasoned bread crumb and parm cheese in bowl.

    Heavily coat chicken breasts with mix. 

     

    fry in pan with EVOO just until crispy on outside

     

    place in large baking dish with EVOO on bottom

     

    put the rest of the breadcrumb/parm mis on top

     

    put mozz cheese on top

     

    place sliced onions on top of each breast

     

    place a bit more mozz cheese on top of onions

     

    Pour spaghetti sauce over top

     

    shake a little parm cheese on top

     

    Bake at 350 covered for about 1 hour

     

    Remove from oven and uncover

     

    shake about 1/3 cup parm over top

     

    put back in oven uncovered while you make your salad, just to melt and begin to brown the parm cheese

     

    Serve over bowtie pasta. Added extra sauce from pan over bowties.

    Garlic Bread and a glass of wine for us, GOM for dd.

     

    It turned out Great and we all LOVED IT!

     

    followed by white choc raspberry cheesecake from grocery bakery for birthday cake!

     

     

     

     

     

     


    __________________
    basr
    mamabear

    Registered: Feb 1, 2011
    Posts: 4,674
    Reply with quote  #549 

    hahah Jangled- yes indeed our shake is the bombdiggity. Now I just do 1 cup of HWC and the ic cream and a few oreos or something.....can get it as high as 2400......She does it- and it is usually "easier" than her other snacks if you can beleive it.

    gobsmacked_US

    Registered: July 30, 2010
    Posts: 4,719
    Reply with quote  #550 
    At AMoma's request:

    This is the recipe I used for monkey bread:


    I used half & half instead of milk in the dough, and we considered a 6th of the loaf to be a serving for our d. I guess it isn't as dense as birthday cake -- it's more like a cinnamon roll.

    I love Smitten Kitchen so much. It's hard to go wrong with any of her recipes, and she never skimps on the fat and sugar. Take a look around her site while you are there.
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