Welcome to the Somersizing Recipe thread. Please note the following:
*Remember to type Recipe Title in Subject!
*State whether recipe is a level one or level two pro/fat, carb, veggie, or veggie/fat.

For more Somersizing recipes, visit one of these sites:
**Peachy's "Somersizing Recipes" - http://catlady99.tripod.com/somersizing.htm
**Rondaren's "SS Forum Archives" - http://www.oocities.org/somersizing
**Official Somersizing Site - http://www.suzannesomers.com/community ->discussion->recipes

*Note: Splenda granular measurements are equivalent to sugar. 1 packet of Splenda, Equal, or Sweet n'Low is the same as 2 tsp of sugar.

Thanks to Marty here is a converison chart for Sweet Balance:
1 tsp. sugar = 1/8 tsp. SB
1 Tbsp. sugar = 1/2 tsp. SB
1/4c sugar = 3/4 tsp. SB
1c sugar = 2 Tbsp. SB
1/3c sugar = 1T SB (also 5g, 3g carb)
3/4c sugar = 1-1/2 T SB

Wine-Based Marinade

3/4 cup dry red wine
2 Tbsp red wine vinegar
2 Tbsp coarse grain mustard
2 cloves garlic, minced
1 tsp cracked black pepper
1 tsp sugar

Mix all ingredients. Place meat in a plastic bag and pour marinade over. Marinade for 30 mins to overnight.
=====================================================
Soy-Based Marindae

3 cloves garlic, minced
1 tsp dried tyme
1 tsp dried rosemary
1/3 cup lemon juice
1 Tbsp soy sauce
1/4 tsp black pepper

Mix all ingredients. Place meat in a plastic bag and pour marinade over. Marinade for 30 mins to overnight.

STUFFED ZUCCHINI

Pro/fat - Level 1

6 medium-size zucchini, halved lengthwise
½-1 pound hot Italian sausage (or substitute any sugar-free sausage of your choice)
¼ C diced onion
1 clove garlic, minced
1/3 C crushed pork rinds
½-1 Tbsp. parsley
½ -1 tsp. basil
½ -1 tsp. oregano
¼ C grated Parmesan cheese
about ¼ lb. shredded mozzarella

1. Cook zucchini in boiling salted water in large skillet or pot, 10 minutes. (If you use large zucchini, you could bake them in a 350-degree oven in a shallow pan with a small amount of water for about 20-30 minutes. Cut them in half after baking.)
2. Drain; scoop out insides, leaving ¼” shell. Mash insides and drain well. Place shells in foil lined shallow baking dish.
3. Remove casings from sausage; break up meat. Cook sausage for 5-10 minutes. Add onion, garlic; saute until tender, at least 3 minutes. Stir in drained mashed zucchini, crushed pork rinds, spices and Parmesan cheese. Spoon mixture into shells; sprinkle with mozzarella cheese.
4. Bake @ 350 degrees, about 30 minutes, or until piping hot.

You could also stuff 6 medium-size ripe tomatoes or 1 large eggplant.

DRY RUBS FOR MEAT

BBQ BEEF BBQ RUB
1/3 Cup ground black pepper
¼ Cup paprika
1 Tbsp. salt
1 Tbsp. chili powder
1 ½ tsp. garlic powder
1 ½ tsp. onion powder

DANNY’S GENERAL PURPOSE RUB
¾ Cup paprika
¼ Cup black pepper
¼ Cup salt
2 Tbsp. chili powder
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.

JACK’S DRY RUB
1 tsp. sage
1 tsp. salt
1 tsp. pepper
½ tsp. cumin

Combine all ingredients and mix well.

GARY HOWARD’S RUB
3 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. ground basil
1 ½ Tbsp. dry mustard
1 Tbsp. red pepper
½ tsp. black pepper

Combine the dry ingredients and rub onto ribs or other meats.

CAJUN-FLAVORED STEAK RUB
1 tsp. dried basil
1 tsp. thyme
1 tsp. cumin
1 tsp. black pepper
½ tsp. hot red pepper or cayenne

Scrape a halved garlic bulb on both sides of steak; then rub in a half teaspoon of home-made Cajun mix.

DRY RUB FOR POULTRY OR MEAT
2½ Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme

Combine ingredients well and pat onto poultry or meat before grilling, baking or sautéing. For additional flavor, poultry or meat can be brushed first with olive oil before sprinkling with dry rub.

CAJUN SEASONING
2 tsp. cayenne pepper
1 ½ tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. cumin
1 ¼ tsp. Coleman’s Dry Mustard
½ tsp. dried thyme
½ tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder

Combine ingredients well. Place in an airtight container and store in cool dry place. Can be used on fish, chicken or steak.
(posted on the Coleman’s Mustard website)

TENDERIZING SAUCE
½ Cup olive oil
½ Cup soy sauce
½ Cup Bourbon
2 small onions, chopped
2 garlic, minced
3 T ginger
1 t. pepper
1 t. dry mustard
touch of wine vinegar

Soak steak for 6-8 hours or overnight. Cook until medium-rare and slice thin against the grain. Discard marinade after use.

Use ¼ to ½ C marinade for each 1-2 lbs. of steak.

CHICKEN MARINADE
½ cup olive oil
½ cup soy sauce
¼ cup Worcestershire sauce
2 Tbsp. dry mustard
1 tsp. pepper
1/3 cup red wine vinegar
1 ½ Tbsp. dried parsley flakes
3 cloves garlic, minced
½ cup fresh lemon juice

Combine all ingredients and marinate boneless chicken breasts overnight. Grill or broil chicken. Discard unused marinade.

GRILLED LIME CHICKEN

Pro/fat - Level 1

8 boneless, skinless chicken breasts
½ C lime juice
1/3 C olive oil
4 green onions, chopped
4 garlic cloves, minced
½-1 tsp. chili powder
¼ tsp. pepper

Pound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, chili powder and pepper in resealable plastic bag. Add chicken; seal and refrigerate 2-4 hours. Drain and discard marinade. Grill chicken, uncovered, over medium hot coals for 12-15 minutes or until juices run clear. Turn after 6 minutes.

BARBEQUE SAUCE

Tbsp. olive oil
1/2 Cup chopped onion
1 Tbsp. minced garlic
1 15 ounce can of tomato sauce
1/3 Cup cider vinegar
1 Tbsp. Dijon mustard
1 tsp Worcestershire sauce
2-4 Tbsp. granular Splenda or other sugar substitute(adjust to suit your own taste)
1/8 tsp crushed red pepper
1/8 tsp hot pepper sauce (such as Tabasco or Frank’s)
1/4 tsp celery seed
1 Tbs. lemon juice
Cook onion and garlic in oil until tender, about 5 minutes. Add remaining ingredients, stir well, and bring to a slow boil. Reduce heat and simmer 25 minutes. Adjust seasonings to taste--this recipe is not overly hot and spicy.
This tastes just like store-bought barbecue sauce. It's great with pulled pork, ribs, or over chicken. You can make it and store it, covered, in the refrigerator for up to 2 weeks.

Got this off of the official site donated by a fellow sser.

Linda in AL

Hubby's relentless craving for pizza led me to develop this rx.....

Chicken Pizzaiola

4 boneless/skinless chicken breast halves
2 Eggs
1 C Grated Parmesan cheese
3 T Pizza Seasoning
1 14 oz jar Ragu Pizza Sauce
1 C sliced mushrooms
1/2 C diced pepperoni
1 C Mozzarella cheese
1/2 C Shredded Parmesan cheese

Beat eggs until well blended, pour into plastic baggie and add chicken breast halves, turning to coat well.

Place grated Parmesan cheese in plastic baggie and add 2 T Pizza Seasoning, turning to blend well. Add egg-coated chicken breasts, one at a time, to cheese, coat well an place in Pam-sprayed casserole dish. Sprinkle any leftover cheese mix on top. Bake at 350º, 15 min.

Spread mushrooms and pepperoni over chicken, pour pizza sauce on top. Top w/cheeses and sprinkle remaining 1 T Pizza Seasoning on top. Cover and bake at 350º, 35 min.

Uncover and bake additional 20 min.

Serves 4.

I found this recipe on a low-carb site and it sounded really refreshing. Thought I'd share.

Frozen Orange Creamsicle

Level 1 - Pro/fat

2 small boxes SF Orange Jell-O
2 pkts. Splenda
1 Cup heavy cream
2 Cups boiling water
1 Cup crushed ice

Add 2 cups boiling water to SF Jell-O mix as per package directions and mix well till fully disolved. Add crushed ice to the mixture and stir to melt ice and cool mixture. Add sweetener and heavy cream. Mix well; pour into freezer bowl or individual cups and chill until firm. (These can also be poured into freezer-pop holders to make a true creamsicle type treat.)

Make 8 servings

I found this on the official site, posted by Cathy. I tried it this morning and it was great.
Cathy said, "I've enjoyed this for close to 2 1/2 yrs now (once every week or two) while Somersizing and have had no problem with weight gain. I am at my goal weight in the 120's."

Egg-less French Toast

Almost Level 1 -Carb

4-5 slices Ezekial bread (2 slices)
1/2 C nonfat milk (1/4 C)
1 1/2 T. whole-wheat pastry flour (2 ¼ tsp.)
1 1/2 T. oatmeal (2 ¼ tsp.)
1 1/2 t. fructose (I used Splenda) (3/4 tsp.)
1/2 t. cinnamon (1/4 tsp.)
1/4 c. water (2 T.)
Grind your oatmeal in a blender until it becomes a fine flour. Transfer to a bowl and mix with everything else (except bread) making sure there are no lumps. Coat both sides of bread with the mixture (which is thin) and put it on a nonstick pan that has been lightly sprayed with cooking spray. Grill both sides until brown and toasty. You may need to move bread around a bit so it doesn't stick.

I classified this as almost level 1 because of the slight imbalance of the Pam. Measurements in ( ) are for 1 serving.

APPETIZER CHEESE BAKE

Pro/fat - Level 1

1 Can Mild or Original Ro*Tel, drained
1 Egg, slightly beaten
1 C Mayonnaise
1/8 tsp. pepper
1 C finely chopped onion
3 C (12-oz.) shredded sharp cheddar
1 tsp. minced garlic

Preheat oven to 350 degrees F. Combine drained Ro*Tel, egg, mayo, pepper in large bowl. Stir in cheese, onion and garlic.

Spray a 1-qt. Baking dish with Pam. Spoon cheese mixture into dish; bake in preheated oven for 35-45 minutes until golden brown. Serve warm with cut-up veggies. Makes 3 Cups.

PENNE WITH SPINACH AND FETA

Carb - Level 1

1 8-oz. package whole wheat penne (or other whole grain pasta)
1 14.5-oz. can SF diced tomatoes (I use Redpack Ready-cut tomatoes with garlic and basil)
1 6-oz. pkg. fresh baby spinach
1 clove garlic, minced
½ t. Mrs. Dash
½ tsp. salt
¼ tsp. pepper
1 6-oz. package FF feta cheese with tomato and basil

Cook pasta according to package directions. Drain; and set aside.
In a large pot heat tomatoes, spinach, garlic, Mrs. Dash and S&P; cook and stir 10 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese, cook 1 minute or until cheese is melted and pasta is heated through.

If you can’t find FF feta, this would be level 2.

MEDITERREAN GRILLED VEGETABLES

Veggie/fat - Level 1

1 small eggplant (or half of medium), cut in chunks
1 medium onion, cut in wedges
5 ounces Portobello mushrooms, cut in 1” slices
2 small bell peppers (one red, one green), cut in chunks or slivers
2 Cups cherry tomatoes (optional)

Marinade
6 Tb. extra-virgin olive oil
2 Tb. balsamic vinegar
1 Tb. soy sauce
2 garlic cloves, crushed
¼ C chopped fresh rosemary or basil

Prepare vegetables. Whisk together marinade ingredients. In large bowl, toss vegetables and marinade; marinade 1 hour. Put vegetables (except tomatoes) in grilling basket or on skewers. Grill, brushing with marinade and turning several times, 15 minutes. Add tomatoes and grill 5 minutes longer – or until all vegetables are as tender as desired.

Info everyone is always looking for . . .

X Sugar = Y Sweet Balance®
1 teaspoon = 1/4 teaspoon
1 Tablespoon = 1/2 teaspoon
2 Tablespoons = 1 teaspoon
1/4 cup = 2 teaspoons
1/3 cup = 1 Tablespoon
1/2 cup = 1 Tablespoon + 1 tsp
3/4 cup = 2 Tablespoons
1 cup = 3 Tablespoons

Z Splenda® = Y Sweet Balance®
1 packet = 1/4 teaspoon
2 packets = 1/2 teaspoon
4 packets = 1 1/4 teaspoon
8 packets = 2 3/4 teaspoons
12 packets = 1 1/2 Tablespoon

Key West Heavenly Lime Pie

Pro/Fat / Level - 1

· 1 1/2 cups Splenda (sugar substitute)
· 1/4 tsp cream of tartar
· 4 eggs, separated
· 1/8 tsp salt
· 1/2 cup key lime juice
· 1 pint whipping cream

Preheat oven of 275 degrees. Grease a 9 inch pie plate. Mix 1 cup Splenda and cream of tartar. Beat egg whites until stiff. Add Splenda mixture and beat until blended. Spread mixture in pan. Bake in middle of the over for 1 hour. Cool. Beat egg yolks slightly with 1/2 cup Splenda, lime juice and salt. Cook over boiling water until very thick. Cool. Whip cream and fold half of it into the lime mixture. Spread in shell. Spread remaining cream over top.

Chill for 12 hours.

Eat, and Enjoy!
~Betsy~

Chicken Enchiladas

I tried the egg crepes as a substitute for my favorite enchilada recipe (flour tortillas)--worked great. Here it is: Saute 1 large onion in a stick of butter, add 1 large can of chopped green chiles, and 2 cups cooked shredded chicken, and 4 oz. cream cheese. Melt cheese and mix all together. Use about a dozen egg crepes and add about 1/4 c. mix into each and roll gently. Place in a baking pan, seam side down. Pour cream over the top of them and top with 1 c. of white cheese (Monterey jack, Muenster, Mozzarella, whatever!) Bake 350 till bubbly and melted. Awesome!!

This is from the official site and they are wonderful!!

Linda in AL

This will help curb your pizza cravings with something legal and healthful!

Pizza Stuffed Peppers
Level 1 Pro/Fat

3 large bell peppers
3/4 pound ground beef
+/- 25 slices of pepperoni
1 medium onion, diced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 teaspoon fresh minced garlic
1/4 cup water
spices: I used an Italian seasoning blend, plus dried basil and oregano
Parmesan, Romano, or Mozzarella cheese, shredded

Brown the ground beef in a large skillet. Meanwhile, slice the peppers lengthwise to make 6 "boats." Remove the seeds and ribs. Cut the pepperoni into quarters. When meat is browned, add the pepperoni and stir til heated through. Drain off the grease. Add onions and cook just until becoming tender. Add garlic and spices. Mix well. Add tomato sauce, tomato paste, and water. Stir and simmer 5 minutes to let flavors blend. Meanwhile, preheat oven to 350. Stuff each pepper half with the meat sauce until nicely rounded over the tops. Top with shredded cheese and bake in a shallow baking dish about 15 minutes or until cheese is thoroughly melted and beginning to bubble around the edges.
For variety, add other favorite pizza topping ingredients, such as sliced mushrooms, artichoke hearts, anchovies, etc. if desired.

Serves three very hungry people, or 5-6 moderately hungry people.

Mocha Decaf Cooler
Level 1 Pro/Fat

1 full pot strong decaf coffee
1/4 cup cream (more or less to taste)
1/4 cup Splenda granular (more or less to taste)
4-5 tablespoons DaVinci's sugar free chocolate flavored syrup
ice

Brew coffee and set aside to cool somewhat. Transfer to a pitcher and add next three ingredients. Adjust quantities for your taste preferences. Chill overnight or at least 2 hours to let flavors mellow. Serve over ice in a tall glass. Refreshing and satisfying to the sweet tooth! Makes about 6 servings.

Penne with tomato and herbs (from Fronteir)
Carb Level 1

1 lb WW Penne, cooked al dente
1 Tbsp water
1 large onion, finely chopped
2 cloves garlic, minced
1 28-oz can chopped tomatoes, with liquid
2 tsp basil
1 tsp dried oregano
2 Tbsp dried parsley

Heat a large skillet over medium heat. Add water and onion and saute onion until soft. (5-10 minutes) Add the remaining ingredients, stirring occasionally until the flavors have blended nicely, about 30 minutes. Season to taste with salt and pepper. Toss pasta with the sauce and serve immediately. Serves 4

1 cup mayo
1/2 cup sour cream
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed ( I like to add a little more)
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp sea salt
1/8 tsp black pepper

Add all together and mix with wire whip, cover and chill at least 30 minutes before serving

From Frontiercoop.com
Veggie and Pro/Fat Level 1

24 large, firm mushrooms
1 Tbsp. vegetable oil
1/2 cup finely chopped onion or shallot
1 Tbsp. dried chives
1/3 cup grated parmesan cheese
1 1/2 tsp. dried chervil
1 1/2 tsp. tarragon
1 1/2 tsp. parsley
salt and pepper to taste

Directions: Preheat the oven to 375º. Clean the mushrooms and trim the dry ends. Remove the stems and carefully scoop out a small bit of the center of the cap to accommodate the stuffing. Finely chop the mushroom stems and scrapings. Heat the oil in a large, non-stick skillet and add the onion and mushroom bits and cook, stirring occasionally, until the onion has softened and the mushrooms have given off their liquid, about 10 minutes. Add the cheese and herbs and season to taste with salt and pepper. Stuff the caps with the mixture and bake in preheated oven until browned, 15-20 minutes. Makes 24 mushrooms

Adapted from The Charmed Kitchen
Veggie/Fat Level 1

2 lbs. fresh mushrooms, washed and stems trimmed
1 tablespoon olive oil (optional)
2 tablespoon balsalmic vinegar
1 tablespoon pepper
1 tablespoon salt-free herb seasoning

Directions: Heat all ingredients in a saucepan, uncovered, over medium heat for 35-45 minutes. Most liquid should evaporate. (Can be made one day ahead) Serve warm. Makes 3 cups.

Level One--Pro Fat
______________________________
I got this in a E-mail & it had bread crumbs but I bet that it would be just as good without them. I haven't posted a recipe in such a long time that I hope I'm doing it right. I haven't tried this yet but it sounds wonderful to me!

Ingredients:

1 head of cabbage
cheese of your choice (cheddar, colby, or other)
spices for your taste
2-3 tablespoons of butter

Preparation:

Quarter the cabbage and boil the cabbage until almost losing all crispness.

Melt cheese in a saucepot until completely melted (use medium heat)

Line the bottom of a baking pan with the cheese sauce (use half of cheese sauce)
Lay the cabbage over the cheese and pour the remaining cheese sauce over cabbage.

Spread butter in pats on top of the cabbage.  

Cover with aluminum foil and place in oven at 350 and bake until done (20-30 minutes).
Check with toothpick to see if the cabbage is to your desired softness or hardness.

Sprinkle with spices (salt, pepper, garlic, or parsley).

GRILLED ZUCCHINI-TOMATO SALAD

Level 1 - Veggie/fat

This is a recipe that Jeannemarie posted last year, but I think it is worth repeating. It is delicious!!

Wash and slice lengthwise, 2 medium zucchini. Brush with olive oil and season with salt and pepper. Grill (on grill or grill pan) about 5 minutes each side. Remove from grill and cool while making vinaigrette.

Combine 2 T olive oil, 2 T balsamic vinegar, salt & pepper to taste, and 3 T minced fresh basil (3 t. if dried). Add 2 tomatoes, which have been cut into thin wedges. Cut the cooled zucchini into 1” pieces and add to the tomatoes and the dressing. Can let sit at room temperature for up to 3 hours.

(I also quartered a sweet red pepper and grilled it along with the zucchini. Then I peeled the charred skin and chopped the pepper "meat" to add to the salad.)

(sent to me by someone named Winnie)

Veggie and Pro/Fat Level 1

String Beans with Jicama

2 1/2 pounds of string beans, with stems and tips cut off
1 cup finely diced and peeled jicama
1 tablespoon unsalted butter
Fresh lemon juice
salt to taste

Put the string beans in a steamer and cook them to the degree of tenderness you like. Test the beans with the tines of a fork, and when they start getting soft, add the jicama to warm it through.

To serve, toss beans and jicama with butter, a squeeze of lemon, and salt.

Betsy’s Lemon Shake-Ups!

Free Food / Level 1

1 ¼ Cup Water
1 Cup Splenda
½ tsp. Finely shredded lemon peel
¾ Cups (Fresh squeezed) Lemon Juice

2 Cups Cold Water

Stir 1 ¼ Cup of water and Splenda over medium heat until dissolved. Remove from heat, cool 20 minutes, add 2 Cups cold water, lemon peel and lemon juice to mixture. Pour into container and place in fridge to chill for at least 30 minutes – overnight. Next, put mixture in Ice Cream Machine to freeze it. Put into containers for a frozen treat, or reserve ½ of the Lemon Mixture so you can put ¾ of the Frozen Mixture in a tall glass, and pour another ¼ of the (Liquid) Lemon Mixture on top for a real Lemon Shake-Up Treat!!!!!

Eat, and Enjoy!

~Betsy~

From Frontiercoop.com
Veggie Level 1

1 lb. green beans
3/4 cup chopped onion
2 teaspoons Sesame Seeds (Level II)
1 teaspoon Celery Seed
1/4 teaspoon Whole Rosemary
1/4 teaspoon Basil Leaves

Directions: Steam the green beans. In a separate pan sauté onion, sesame seeds and celery seeds for five minutes. Add rosemary and basil and simmer five minutes more. Add green beans and heat.

I grew up on fried zucchini, dipped in the egg and flour and sprinkled w/parm cheese. I was making these for my family and left some of the zuchini out for me, this is what I did:

Slice a peeled zucchini thin in rounds
dip in egg then grated parmesean cheese
fry in olive oil
let cool on paper towels
the thinner they are the crunchier they are

I loved this.

Terri

Level One--Pro/Fat--Veggies

Ingredients:

1 head of cauliflower cut in 1 1/2-in. florets
2 red onions, each cut into 8 wedges
2 Tbsp. roasted-garlic olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. chopped parsley
1 Tbsp. grated Parmesan cheese

Preparation:

Heat oven to 475 degrees.

In nonstick roasting pan, mix cauliflower, onions, oil, salt and 1/4 tsp pepper.

Roast 15 minutes; toss.

Roast 5 to 10 minutes, until lightly charred and tender.

Transfer to platter and top with 1/4 tsp. pepper, the parsley, and cheese.

From Frontiercoop.com
Carb Level 1

1 16-oz. can each white and red kidney beans
2 T. water
2 C. chopped onion
1 t. minced garlic
1 16-oz. can chopped tomatoes, with liquid
2 4-oz. cans chopped green chiles
1 8-oz. can tomato sauce
4 t. chili powder
1 t. sugar (use equivalent), or to taste
1 t. dried basil
1 t. crushed red pepper
1/4 t. ground allspice
salt and pepper to taste

Directions: Heat large, non-stick skillet over medium-low heat, Add water and onion and cook until tender, 5-10 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. May be served with a variety of toppings including: chopped green onion, chopped tomato, etc. Serves 4.

From Frontiercoop.com
Carb Level 1

water, enough to sauté
1 teaspoon chopped garlic
1/4 cup chopped yellow squash
1/4 cup chopped zucchini
red and green peppers for color, chopped
1/8 cup sliced red onion, cut in strips
4 snow peas, cut diagonally
2 teaspoons parsley
2 teaspoons oregano
2 teaspoons sweet basil
salt & pepper
4 ounces grated fresh FF parmesan
1/4 cup skim milk
6 ounces WW pasta, cooked

Directions: Sauté the first five ingredients in water until al dente. Add spices and milk. Add just enough milk to coat vegetables. Add half of the grated FF parmesan. Add cooked pasta. Heat, salt and pepper to taste. Garnish with snow peas and remaining parmesan.

Level 1--Pro/Fat--Veggie
______________________________

This recipe is a great for little finger foods or as a complement to any meal. It is quick and easy and incredibly delicious.

Ingredients:

1 package small portabella mushrooms
16 oz. fresh mozzarella cheese
1/2 pound imported ham
1 bottle fat free Italian dressing

Preparation:

Wash and remove stems from mushrooms.

Marinade with Italian dressing in a covered bowl in the refrigerator for at least 30 minutes.

Stuff each mushroom cap with one piece of ham and one piece of cheese.

Grill for 5 minutes or until heated through.

I found this recipe over on the official site, but I adapted it to make it Somersized.

Soft Rolls

Pro/Fat / Level 1

These look like the top of a hamburger bun and can be used for sandwiches or served warm in a bread basket.

4 eggs, separated
1/2 tsp. salt
2 tbsp. ricotta cheese
Spray "PAM"

Preheat the oven to 300 degrees. Separate the eggs.

Whip the whites with the salt until peaks form. In a separate bowl, mix together the egg yolks and ricotta cheese. Fold the yolk/cheese mixture into the whites, being careful not to overmix or break down the froth of the whites, a few streaks can remain. Spray a cookie sheet with the PAM, in 6 large circles about the size of a saucer. Mound the batter into 6 equal portions, slightly flattening the top of each mound.

Bake at 300* for 30-40 minutes until browned. They will spread and probably touch. Remove from cookie sheet immediately and cool on wire racks. Can be stored in a zip-loc bag and reheated, but they really are best served right out of the oven. ....

~Betsy~

P.S.(1 tsp. - Cream of Tarter) may be added for additonal fluffiness.

Soft Rolls, hmmm... I had an after-thought!

You can make variations by adding one/some of the following ingredients:

SPICY:
Italian spices
Parmesian Cheese
Cheddar Cheese
Garlic & Onion
Sun-dried Tomatoes & Basil

SWEET:
Cinnamon & Sugar(substitute)
Orange or Almond Extract w/cream cheese frosting
White & Brown Sugar(substitute)
Pumpkin, Apple Pie, or Nutmeg spices
Wonder-Cocoa frosting

~Betsy~

Betsy- You are so creative! Have you tried making these yet? I never have luck with whipping egg whites, they tend to get watery, I think I overwhip!

Terri

Level 2--Pro/Fat

1 8 oz. pkg. cream cheese
1 C natural peanut butter
3/4 C Splenda
1 20 oz. tub Cool Whip

Mix and place in a pie plate. Freeze for 4 hours or overnight. Serve with whipped topping on top. (I think that Dave put the whipped topping on before he froze it b/c it was like ice & part of the pie.)

Mint Melt-A-Ways!

(I found the original recipe on the official site, but you know me...gotta go and change things!!! I kept the same ingredients, only changed the measurments and offered more variety with other extract flavors!)

8 TBL (UNSALTED) butter
6 TBL Wondercocoa
6 TBL Splenda
1 1/2 C Heavy Whipping cream

1/2 tsp Mint extract

Makes: 2 regular size ice cube trays

Cream the butter, cocoa and Splenda. Warm the whipping cream (I think this helps to integrate the powdered cocoa) and then add it to the creamed mixture. Blend thoroughly with mixer.

Lightly spray 2 ice cube trays with Pam. Pour mixture into trays. Freeze until firm, then pop out and put in a container or freezer bags.

~Betsy~

P.S. For an even tastier treat try using Orange Cappuccino or Raspberry flavored extracts!!! They are so "Yummy"!!!

P.S.S. Be sure to use unsalted butter. They do work with salted, but they have a "salty" taste. And, the reason they are called Melt-A-Ways is because they melt, so you have to eat them (fast & furious) while they are frozen!

Ooops! Don't forget the extract!

~Betsy~

Ingredients:
1 3/4 cups coarsely chopped tomato
1 cup small cauliflower flowerets
1 cup thinly sliced celery
1 cup finely chopped fresh parsley
3 tablespoons white vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups tightly packed torn iceberg lettuce

Instructions:
Combine vegetables (except lettuce) in a large bowl. In a
separate container, combine vinegar, oil, salt and pepper.
Drizzle over vegetables. Cover and marinate in refrigerator
2 hours. Combine tomato mixture and lettuce in a bowl; toss.

Per Serving Information: 36 Calories; 2g Fat; 1g Protein; 5g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 94mg Sodium.

Level I - Pro/Fat

1 1/2 pounds imported Swiss cheese, shredded on a grater
3 tablespoons grainy mustard (preferably Moutarde de Meaux)
1 1/2 tablespoons red wine vinegar
3/4 teaspoons black pepper
1/4 teaspoon salt
1/2 cup olive oil
1 bunch arugula, washed and dried

Put the cheese in a bowl. In another bowl make the vinaigrette by combining the mustard, vinegar, pepper, and salt, and then whisking in the oil. When ready to serve, add the dressing to the cheese and toss very lightly and carefully with two forks. Arrange several sprigs of arugula on each plate and mound the cheese in the middle.

EGG PANCAKES

LEVEL 1 - Pro/fat

2 eggs separated
4 oz. softened cream cheese

Beat egg whites until fluffy and stiff, set aside.

Beat egg yolks and cream cheese together until creamy and fold into the egg whites.

Preheat griddle to medium-hot.

Using a 1/4 C measuring cup, scoop batter on to preheated, buttered griddle and thin slightly. Brown on both sides and transfer to plate. They will rise during cooking and will fall slightly when cooled.

Variations: Add 1 packet Splenda and some cinnamon to the batter. Or top with butter and a Splenda/cinnamon blend. Or top with sour cream sweetened with Splenda and cinnamon. Or top with a carb-free syrup such as DaVinci Pancake syrup.

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