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Richelle's Entry - Chicken Parmigiana

Postby Chelle » Thu Nov 15, 2007 10:24 pm

Richelle' Chicken Parmigiana

1/2 cup Flour
2 egg, beaten
1 1/2 cup dry bread crumbs
2 skinless, boneless chicken breast
1/2 Jar of Taco Sauce
Light shreadded cheese
spray oil

1/ Preheat oven to 200 degrees & place baking paper on a flat oven tray

2/ Sliced each chicken breast in half, Place flour on a plate, Pour eggs into a small shallow bowl & beat. Place bread crumbs in a separate shallow bowl.

3/ Lightly place chicken into flour (shake off excess flour) then Dip chicken into egg, then into the bread crumbs.

4/ Spray oil crumbed chiken breast on each side then place on a non-stick frying pan & cook on both sides until the crumbs are a golden brown colour.

5/ Once cooked place the chicken on a baking sheet oven tray, spoon over taco sauce over the top of the chicken then sprinkle with cheese.

6/ Place into the oven until cheese has melted about 5 min - 10 min

Serve with salad

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Postby admin » Thu Nov 15, 2007 11:06 pm

Great recipes girls.

Lovin' the great photos.

Keep them coming!

Scott. :D
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Postby Butterfly_Dawn » Fri Nov 16, 2007 11:12 am

Bean Tacos/Nachos

1 large tin red kidney beans
1 onion, chopped
1 carrot, grated
1/2 zucchini grated
2 sticks celery, chopped
3 Tbsp or to taste tomato kassoundi (spicy tomato relish)
1 1/2 cups tomato sauce

Reserve about 3/4 cup sauce and place all other ingredients in a pot, stir to combine cover and simmer on low for around 10min or until vegetables have cooked down.

Remove lid and add enough of the remaining sauce to create a base sauce that is not too runny.

Depending on your batch and the freshness of the vegetables you may need to simmer some excess water off and reduce the mixture to a thicker consistency.

Turn heat off and alow to stand and cool a little while you prepare the toppings. Beans can be eaten in taco shells, or placed on broken taco shels like nachos, or in wraps such as tortillas or mountain bread wraps!

Topping suggestions:
lettuce, capsicum, tomato, low fat philli cheese, avocado

You can vary the toping to your favourites. you can also vary the sauces (try tomato paste, salsa, commercial taco sauces, anything you like!). It's colourful, full of iron and protein and best of all, you can eat tacos and wraps with your hands!

Last edited by Butterfly_Dawn on Fri Nov 30, 2007 9:47 am, edited 3 times in total.
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Postby summergirl » Fri Nov 16, 2007 8:25 pm

Wow there is some yum recipes on here........

I will have to put my latest fav recipe here for you to try. :D
Regards Pam

I wish it was summer all year round

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Postby electrongirl » Sat Nov 17, 2007 10:19 pm

Passionberry Cheesecake

Serves 8

200g packet low fat ginger cookies
1/4 cup apple puree
250g packet light cream cheese (at room temp)
400g low fat passionfruit yogurt
1/3 cup caster sugar
1 egg
3 egg whites
2 tbs plain flour
100g fresh or frozen berries (I used Raspberries)
icing sugar
passionfruit pulp

Preheat oven to 180 degrees. Place biscuits in a food processer and blend to fine crumbs. Add puree and blend until well combined. Press mixture onto the base of a 20cm spring loaded pan. Refrigerate for 20 minutes.

With an electric beater, beat cheese and sugar until smooth. Add egg, beat until combined. Add eggwhites, 1 at a time, beating well between each one.

Stir in yogurt and flour, mix well. Fold in berries. Pour into pan over base evenly.

Bake for an hour or until set. Once set, turn off the oven but allow to cool with oven door open to prevent cracking.

Dust with icing sugar and serve with passionfruit pulp.

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Postby zeedeveelgirl » Sun Nov 18, 2007 3:47 pm

No - Bake Milo Cheesecake
Serves: 4


55g Biscuits, crushed (I used Paradise Highland Oatmeal because they're the lowest in kilojoules, you could also use Weight Watchers, Vive Lites)
20g Meadow Lea Extra Light Spread, melted

125g Philadelphia Extra Light Cream Cheese, room temperature
1 tsp Gelatine
2 satchets Splenda/Equal
1 tsp Vanilla essence
20g Milo (keep a tsp or so aside to sprinkle over the top)


1. Mix biscuit crumbs & melted margarine together and press firmly into the bottom of a square cake tin/plastic container. Chill for 30 minutes.
2. With an electric mixer, beat cream cheese , Splenda and vanilla essence until smooth & creamy. Stir in Milo.
3. Dissolve Gelatine in 40mL boiling water and stir in to cream cheese mixture.
4. Pour cream cheese mixture over biscuit base.
5. Sprinkle the rest of the Milo over the top.
6. Chill until set.

Nutritional Information per serve:
Calories: 125
Kilojoules: 523
Fat: 5.6g
Protein: 6.2g
Fibre: 0.6
Sodium: 176mg

**TIP: To Make it easier to get the cheesecake out of the tin/container, spray a little cooking spray over the tin/container and then press some glad wrap onto this. You can then lift the cheesecake out by the top of the glad wrap when it's set and cut it much easier.

(Sorry the pic is so dodgy, all I have is my camera phone :( :( )

**Edit: Eek, sorry Nikki! I didn't realise you'd just posted a cheesecake up!
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Postby electrongirl » Sun Nov 18, 2007 11:09 pm

thats ok!! Yours sounds yum!
Nikki - Aussie girl living in the USA with her soul mate. My blog:

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Postby Playboy_bunny » Mon Nov 19, 2007 8:31 am

they both look yuuuuuuuuuuuuuuuuuuuum Image hehehe :P
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Postby zeedeveelgirl » Mon Nov 19, 2007 2:45 pm

Mmm the verdict on my cheesecake - delish!
yours looks absolutely divine too Nikki! I just lurv cheesecake :D
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Postby SarahC » Thu Nov 22, 2007 11:04 am

Chocolate Protein Bars

120g chocolate protein powder, any kind
100g unflavoured soy protein isolate powder
50g chocolate (I use the well naturally sugar free choc... yum!)
200g low fat cream cheese
1tbsp peanut butter
1 tbsp margarine/butter, unsalted if possible
1 tsp vanilla essence
Sweetner to taste (I use stevia powder)

- Put cream cheese, butter, peanut butter and chocolate in a bowl and zap in microwave until it's all melted, then add vanilla essence and mix well.
- Put protein powders and sweetner (if powdered, if using liquid sweetner, add it to the cream cheese/chocolate mixture) in a large bowl and mix together with a whisk
- Add the wet ingredients to the dry ones and mix well. Use a metal fork initially, then you'll have to get your hands dirty to get it completely mixed (the fun bit!!)
- Lick your hands.... a VERY important step. Then, wash them :twisted:
- Put the mixture into a lined baking tray and refrigerate for an hour or so.
- Cut into 12 bars, wrap them individually and store back in the fridge
- Try to not eat them all at once :lol:

1. Choc Mint bars: Use mint chocolate (with the little mint crispies in it!) and peppermint essence instead of vanilla
2. White Chocolate bars: Use vanilla protein powder, and white chocolate.
3. Choc Nut bars: Add some finely chopped nuts, and almond essence instead of vanilla

Sorry I can't post photos. I gobbled up the last lot I made, and I can't make any more for a while... they just don't last with me :(

Ok I made some more! So far so good, I've only eaten two so far! This is it, before I cut it into pieces...
Last edited by SarahC on Sun Dec 02, 2007 6:13 pm, edited 1 time in total.
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Postby CrimsonThunder » Fri Nov 23, 2007 2:34 pm

Perfect for Summer, fruit juices!

Entry #1: Mango and Orange Twist

- Half a cup of Skim Milk.
- One cup of blueberries.
- Half a cup of Mango pieces.
- 1 Orange, peeled and chopped. (freeze the orange in the freezer too)
- Ice

Mix all the ingreedients in a blender and DONE! The ice makes it chilly, which is perfect for summer!

Note: You can substitute any fruit for another, you can make any taste you want!

Another nice summer dish, cold chicken salad.

Entry #2: Tasty Chicken Salad

- Two Chicken Breasts
- One clove of Garlic
- A few lettuce leaves
- One Orange, Peeled and Sliced into cubes.


- Two table spoons of red vinegar
- One clove of garlic
- Half a teaspoon of salt
- One third a cup of extra virgin olive oil


Heat up the grill.

Rub the garlic into the chicken, after it is coated in garlic throw out the garlic.

Grill the chicken for about 5 minuites, then grill the other side for 5 minuites. Make sure it is cooked and about 60 degrees if you are not sure.

Cool the chicken.

Wash the lettuce to make sure all bugs are out. PLace the lettuce on a plate or bowl.

Place the sliced oranges neatly on the lettuce.

*Dressing* Mix the vinegar, wine chopped garlic, pepper, oil.

Cut the chicken into long thing slices.

Place onto the place. Drizzle the dressing over the chicken.

Garnish with celery, onion, carrot or any other vegetable you want.

Note: If you don't wish to use oil, just substitute with extra vinegar. =)
- Stevo
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Postby SarahC » Mon Nov 26, 2007 8:52 am

Sarah's Pumpkin Soup

1 medium onion, chopped
400g Celery, sliced
500g Pumpkin, cut into small cubes
500g Cauliflower, cut into small florets
1-2 tsp minced garlic
1-2 tsp curry powder
1 Massel chicken-style stock cube
1 tbsp olive oil
3 cups water

- Heat oil in large pot and add onion, celery and garlic. Saute for a minute or so, until veggies have softened slightly
- Add cauliflower, pumpkin, water, stock cube and curry powder. Bring to the boil then cover and simmer for about 15 minutes, until pumpkin and cauliflower are well cooked. Mix occasionally while simmering.
- Let the mixture cool for an hour or so
- Use a food processor to blend the mixture into a smooth soup

Serves 6

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Postby admin » Sat Dec 01, 2007 7:41 pm

OK Kids, this competition is now officially closed.

And guess what?

Everybody who entered has won!!!!

I'll be in touch with each of you to get your postal details so I can send you your prizes.

Thanks to all who entered. There were some great recipes and some mouth watering photos.

Look out for some of the ones with clear photos being published in the healthy recipes section of the website.

Scott. :D
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Postby zeedeveelgirl » Sat Dec 01, 2007 8:50 pm

Wow, awesome :D :D Thanks Scott!!! Sorry for the bad pictures with mine :( I could try and take some pics with Mum's camera if you're ever interested in posting them up!
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Postby electrongirl » Sat Dec 01, 2007 9:39 pm

YAY!! Thanks Scott!!
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