Recipes Just For The Kitchen-Intolerant TV Addict

by on Mar.04, 2010, under Weight Loss

A recipe folder especially for the veteran Couch Potato. Chock full of fiber and vitamins, these recipes fills you up instead of making you crave for junk foods. It’s especially for the couch potato because you can make them all under 15 minutes: during the commercial breaks!

TV Junkie Gorp

Gorp is actually backpacking snacking food, but couch potatoes seem to have an appetite for crunchy-chewy-salty things too. So here are some nutrient packed gorp recipe for you that’re better than chips or corn nuts alone:

Sci-Fi Gorp
1 part peanuts, cashews or mixed nuts
1 part corn nuts
1 part pretzel sticks
1 part diced celery rib
1 part loose granola fruit mix

Soap Opera Gorp
1 part raisins
2 parts roasted peanuts
1 part shelled sunflower seeds
3 parts Cheerios cereal
2 parts dried apple slices
1 part sundried tomatoes or dried apricots
handful vanilla wafers broken to chunks

Reality TV Gorp
1 part almonds
1 part corn nuts
1 part dried banana slices
1 part other dried fruit (we like dried apricots here)
1 part pretzels

Stir to mix up and gobble down your gorp!

Super-fast black bean chili mac and cheese

Is your idea of gourmet dining alternative mac and cheese and Rice-a-Roni? For a great variation on mac and cheese, and to do something different with spaghetti sauce, take this one for a spin.

one 15-oz. can black beans, drained
one box mac and cheese
half cup salsa
3 cloves garlic
3 cups spaghetti sauce
half teaspoon salt(optional)
extra grated Parmesan cheese(optional)

Let all non-mac and cheese ingredients simmer in a saucepan for 5 minutes, add mac and cheese, cooking according to package directions and stir in extra cheese if desired.

Ginger Date Muffins

For something other than the regular same-old muffin, try these out.

one and a quarter cups all-purpose flour
1 teaspoon finely grated or minced ginger
half teaspoon baking powder
quarter teaspoon salt
1 large egg
6 tablespoons honey
one and three-quarters cup packed pitted dates, chopped coarsely (about 10 oz.)
quarter cup butter (1 and a half sticks)
6 tablespoons packed brown sugar

Preheat oven to 400F, butter a 12-cup muffin tray. In a bowl sift together flour, ginger, baking soda, and salt. In a small bowl whisk together egg and honey until combined. Coarsely chop dates. In a large bowl with an electric mixer beat tobether butter and sugar until light and fluffy. Beat in flour and egg mixes until just combined and stir in dates. Divinde batter among muffin cups and bake in the middl eof the oven until tester comes out clean, about 15 minutes (muffins will not rise). Makes 12 muffins.

Hate doing the dishes? Before you start cooking something that needs mixing, like our muffin recipe here, fill a sink half full with slightly soapy hot water. Throw everything into the sink once you’re done and waiting for the food to cook, and go watch some tv. When you come back, you’ll find washing up and getting the little bits of food off utensils is really easy!

Black Bean Soup

Prep: 15 min, Cook: 20 min.
1-1/2 tsp. olive oil
1/4 cup onion, chopped
1 lb. canned black beans, drained
1/2 lb. recipe-ready crushed tomatoes
3/4 cup beef stock
1/4 cup salsa
2 Tbs. plain yogurt
2 Tbs. dried parsley or mixed dried herbs

Heat oil in a heavy non-reactive saucepan over medium high heat. Saute’ onion 4-5 minutes or until onion turns golden. Stir in next 3 ingredients and saute’ 1 minute, stirring constantly. Transfer to a food processor or blender. Add next 4 ingredients and pure’e until mixture is smooth. Return mixture to pan and simmer over low heat 20 minutes, stirring frequently. Serve soup with a dollop of plain yogurt and sprinkled with scallions. Got Milk? Nope!
Did you drink milk straight from the carton and finished it? Or had to throw it out because it was, um, a bit fragrant? If you’re comfortable in your soy-hood or your lactose-intolerant-hood and can’t be bothered to stroll to a convenience store to get milk, try out one of these no-milk recipes!

Chocolate Pudding

4 large egg yolks 1/4 cup all-purpose flour 1 tablespoon cornstarch 1 cup sugar 3 cups plain soy or other nondairy milk 3 ounces chopped unsweetened chocolate 2 tablespoons margarine or butter 1-1/2 teaspoons vanilla In a bowl, beat egg yolks with a fork to blend. In a 3- to 4-quart pan, mix flour, cornstarch and sugar. Gradually whisk in soy milk until smooth. Add chopped chocolate. Stir over high heat until mixture comes to a full boil, 6 to 10 minutes. Boil, stirring, for 1 minute. Stir about 1/2 cup hot pudding into egg yolks, then pour yolk mixture into pan. Cook, stirring, for 1 minute more. Remove from heat. Add margarine and vanilla and stir until margarine is melted. Pour pudding into a serving dish or individual dishes. Serve warm, or cover pudding surface with plastic wrap and chill up to 24 hours. Takes about 20 minutes About 4 cups or 8 servings

Berry Rice Smoothie

1 cup rice milk 1 cup sliced, ripe banana 1/2 cup frozen, unsweetened strawberries 1/2 cup ice cubes 1/4 teaspoon vanilla Honey, to taste In a blender whirl rice milk, banana, strawberries, ice cubes and vanilla to make a smooth slush. Add honey to taste. Takes 3 to 5 minutes to make
Makes 2 or 3 servings

Oat Breakfast Smoothie

Ingredients: 1 cup oat milk 1/2 cup ready-to-eat oat cereal 1 cup sliced, ripe banana 1/2 cup chopped dates 1/2 cup ice cubes 1 tablespoon lemon juice In a blender whirl oat milk, oat cereal, banana, chopped dates, ice cubes and lemon juice to a smooth slush. Takes 3 to 5 minutes
Makes 2 servings

Deceptively “creamy” Cream of Mushroom Soup

1/4 cup (1/8 pound) margarine or butter 1 onion (1/2 pound), peeled and finely chopped 1/2 pound sliced mushrooms 1 tablespoon all-purpose flour 1-1/2 cups fat-skimmed chicken broth 1 cup plain soy or other nondairy milk Salt and pepper In a 5- to 6-quart pan over high heat, combine margarine, onion and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 5 minutes. Sprinkle vegetables with flour and stir 1 to 2 minutes more. Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls. Makes 3 cups or 2 servings. Takes 15 minutes.


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