Fat Frog Diary

I don't know about you, but most Jell-o Jiggler and Knox Blox recipes want you to use 4 boxes of Jell-o, and the Knox Blox formula looks like a chemist's list of ingredients. But what if you want enough for one person? What if you only have one box of three different flavors? Now what? Break out the calculator and guess? NOPE! Here's your simple formula. You can commit this to memory. For every one box of Jell-o, use one cup of hot water. Now here's the rest of the tricks: 1. Use a spray like Pam to lubricate the inside of your mold. Wipe most of the foam away with a paper towel, leaving just a slick surface. 2. When mixing the gelatin and hot water, stir with the whisk for two minutes. Yes, set a timer. There's one on your phone, microwave, and probably your stove. Use your Echo device. Use a timer. Seriously. Stir for the whole two minutes and pay attention. Create as few bubbles as possible. Stir, don't whisk. Bubbles leave unsightly pock marks on...

You can actually make it with any flavor of Jell-O. It's worth the time and trouble when you're craving ice cream!

While waiting for the first of my two surgeries, I'm on a liquid diet. Now, the doc has an interesting definition of "liquid" which includes semi-solids like Greek yogurt, and vegetables processed to a semi-solid state. Not bad at all, when you consider the options include delicious "cream of" soups. I'm a big fan of vegetable soups, so this is not a hardship. Especially when you have these two great options for soup base, in addition to a powdered consomme I found in the international section of my favorite grocery store. This first one is my favorite for pure flavor! I can even substitute beef broth or vegetable broth, since both are also available. Now that's versatile. And now for your choice of vegetables and seasonings. Now think of the mix and match possibilities. Believe it or not, carrots, parsnips, and potatoes go together. Leeks go with onions, or go it alone if you're feeling adventurous. I'm from the deep South, so I know ...

Cabbage Beef Soup Ingredients: 2 T vegetable oil 1 lb ground beef ½ lg onion, chopped 5 cups chopped cabbage 2 (16 0z) cans red kidney beans, drained 2 cups water 24 oz tomato sauce 4 beef bouillon cubes 1-1/2 tsp ground cumin 1 tsp salt 1 tsp pepper Directions: Heat oil in a large fry pan or electric fryer and cook ground beef and onion until beef is well browned and crumbled. Drain and transfer to a large slow cooker. Add cabbage and the rest of ingredients. Stir to dissolve bouillon cubes. Cover with slow cooker lid. Cook on high 4 hours or on low 6-8 hours. Stir occasionally. Serve in large soup bowls with crusty artisan loaves if desired.

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I love ice cream. It's my Kryptonite. This recipe keeps me from losing my mind and breaking my diet on a hot summer's day when everyone around me is enjoying the sweet, creamy and forbidden dessert I crave. Hint: Syrupy happens in less than an hour in my fridge! Don't panic if you let it sit until it's firm. Just sit the pan or freezing tray in hot water for a few minutes until it's back to syrupy.

One of the best and spectacular desserts. You can make this on a theme simply by changing the flavors and colors.

Kathy said: Hi Lena, I am making a split pea soup this afternoon. It has been simmering for about an hour now almost done. Just wanted to know if you had a split pea soup recipe? I am kinda winging it. There is a recipe on the back of the pea package but I did not have all those ingredients. I have only been make my own food these days and I think it has helped my weight loss. I control the salt, sugar and fats in my recipes. I will let you know how it turns out. Thanks for all the quick and easy recipes. imaluckydog kathy March 6, 2010 4:47 PM  Here's my best answer: Pea soup is normally high in carbs, but there is a way to lower the carbs by substituting some of the peas with creamy peanut butter. I've not personally tried this, so that's a rumor right now. If anyone does try it, please let me know. In the meantime, here's my best split pea soup:   Whoops. Came out crooked. Fortunately, it's still legible. Frankly, I follow the package dire...

OMG!! I despise onions. Really hate them. I cook with them normally only when I can whirl them to oblivion in the food processor. This recipe made me change my mind. I'd serve this ANYTIME. I made one major recipe change. At my favorite grocery, the sweet onions were available by the bag. Knowing I'd have to make this recipe, I wrinkled my nose and bought the bag of sweet onions. Do try the sweets for this. Vidalia is the best known.They're only available late April through mid-June and only from a certain area of Georgia. However, other sweet onions are available at different times of year. Mine this time came from Peru. Ingredients: 3 small onions, thinly sliced 1/2 T butter, melted 1 T. Splenda 1 dried bay leaf 3/4 lb. beef stew meat. Note to bandsters-- I whirled my beef in the food processor to get them small enough to pass my band. You may have to decide if you can cut up the chunks finer, or if you need the processor. 16 oz condensed beef consomme 2 T. dry s...

From the Food Network! Again, I never bother with buying chicken breasts when I have leftover cut up cooked chicken or boneless chicken thighs available for much, much cheaper. (See my notes on the Slow Cooker Jambalaya on Feb 13 for more cheap cooking hints, like making your own chicken broth.)

I made a few changes to this recipe, I admit. First off, I used cut up cooked chicken from my stash of leftovers instead of the expensive boneless skinless chicken breasts. I did manage to find andouille sausage, but it wouldn't hurt my feelings if I had to substitute another kind. This is a Cajun recipe, and they're famous for making do with what they have. My chicken broth was homemade, and you don't get much more "reduced sodium" than that. (That's what I do with all those leftover bits like the pointy wing tips, necks no one wants, and the occasional "sale meat" that is a bargain only if you stew it to death. Grin) Also, here's a little trick to gladden the heart of any cook-- You can make your rice in the slow cooker too! Just use the "converted" rice (I use Uncle Ben's) and it cooks up just fine. (This is why I have two crock pots, and I'm thinking about getting another.) I'll make the jambalaya in the big pot, a...

This recipe comes from the Food Network and Giada De Laurentis. They did not provide a calorie or carb count, so I made a guess at approximately 93 calories and 10 carbs per serving. I also substituted sour cream for the creme fraiche. (Sorry, Giada honey, not all of us are rich.) Also, I HIGHLY recommend you grind up the rosemary extra, extra fine, especially if you have to use the dried version like I did. Picking rosemary out of your teeth is never a cool look.

You can get diet Cranberry Cocktail without sacrificing flavor, but this one's going to remain a high-carb treat. However, for those on Liquid diets, any flavor is a welcome change.

You can definitely cut the carbs and calories on this one without sacrificing taste. I buy the Diet Swiss Miss (25 calories) and use Cool Whip Free instead of whipped cream. Every little bit helps, but I admit I serve this to guests more often than just myself.

Yes, that's 27g of carbs that was cut off. Ouch, I know. You can significantly reduce the carbs by using whipping cream or half-and-half, and of course substituting the honey with Splenda. The idea still works, and it's a great winter day warmer.

Okay, so it's heavy on the carbs. Let's face it, once in awhile won't kill you. This is much, much lower in carbs than going to a fancy gourmet coffee shop. Trust me. Don't believe me? Go to Starbucks.com and get the nutritional info.