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Dr. Phil's Recipes

Last post Nov 04, 2009 5:21 PM by bdett . 38 replies.


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  • RE: Dr. Phil's Recipes
    bump to find later
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  • RE: Dr. Phil's Recipes
    Oatmeal with Dried Fruit

    4 C fat-free milk
    6 dried apricot halves, preferably the tart California variety, chopped
    1/4 C golden raisins
    1/4 C dried cherries or blueberries
    3 C uncooked old-fashioned rolled oats (not quick-cooking)
    1/2 tsp ground cinnamon
    1/2 tsp almond extract
    1/4 tsp salt

    Bring milk to a gentle simmer in a large saucepan over med-high heat. Stir in the apricots, raisins, and cherries or blueberries. Stir in the oats. Reduce heat to low and cook, stirring often, 2 min.

    Stir in the cinnamon, almond extract, and salt, and cook, stirring, until creamy, adjusting the heat so the liquid simmers very slowly, about 3 more min. Let stand off the heat 3 min before serving.

    NOTE: You can make this dish in the microwave. Simply place all ingredients in a large bowl, stir well, and microwave on high for 2 min. Stir again, continue heating in 1-min increments, stirring after each, until the oatmeal is creamy, about 2 more min. Let stand 3 min before serving.
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  • RE: Dr. Phil's Recipes
    Apple-Spiced Oat Bran

    3 C water
    1 C oat bran
    10 dried unsweetened unsulphured apple rings, finely chopped
    1 tsp apple-pie spice

    Place all ingredients in a large bowl and stir well. Microwave on high for 2 min, then stir. Microwave in 1-min increments, stirring after each, just until the water has been absorbed, about 2 more min. Let stand 5 min before serving.
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  • RE: Dr. Phil's Recipes
    Chili Cheddar Grits

    2 1/4 C water, plus more as necessary
    1/2 C quick-cooking yellow or white grits
    1/2 C low-fat or fat-free shredded cheddar (2 oz)
    1/4 C canned chopped green chiles, mild or hot
    1/2 tsp ground cumin
    1/2 tsp salt
    1/4 tsp garlic powder

    Bring water to a boil in a large saucepan, preferably nonstick, over high heat, and stir in the grits. Cover and reduce heat to low. Simmer, stirring frequently, until water has been absorbed, about 5 min.

    Stir in the cheese, chiles, cumin, oregano, salt and garlic powder and cook, stirring constantly, until well-blended and bubbling, about 2 min. If the grits become too thick and stick to the pan, add more water, 2 T at a time, to thin them out. Let stand off heat 3 min before serving.

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  • RE: Dr. Phil's Recipes
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  • RE: Dr. Phil's Recipes
    Thanks for posting these.
    Brenda
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  • RE: Dr. Phil's Recipes
    Poopy seeds! LOL @ you, Pat!

    Thank you!

    ~~susie.
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  • RE: Dr. Phil's Recipes

    Thank you for doing this. But is it legal?
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  • RE: Dr. Phil's Recipes
    Savorlife purchased the recipe book. I would think this would be like any other recipe book, BH&G, etc. where recipes are passed on repeatedly.
    Tam
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  • RE: Dr. Phil's Recipes
    Someone told me that as long as I have given credit to Dr. Phil (which I have in the thread title), it's OK. Sure hope so! And yes, I did purchase the book.
    Pat
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  • RE: Dr. Phil's Recipes
    Orange Raisin Bran Muffins

    12 paper muffin cup liners
    3/4 C fat-free milk
    1/2 C unsweetened frozen orange juice concentrate, thawed
    2 T canola oil
    1 tsp vanilla
    1 large egg, lightly beaten, or 1/4 C pasteurized egg substitute
    2 C Raisin Bran cereal
    1 C whole-wheat flour
    granulated sugar substitute equal to 2 T sugar
    1 T baking powder
    1 tsp ground cinnamon
    1/2 tsp salt

    Position rack in center of oven and preheat to 400 degrees. Line muffin tin with paper liners.

    Whisk the milk, orange juice concentrate, oil, vanilla, and egg or egg substitute in a medium bowl. Set aside.

    Mix the Raisin Bran, whole-wheat flour, sugar substitute, baking powder, cinnamon, and salt in a second bowl.

    Pour the milk mix into the dry ingredients and stir just until dry ingred are moistened. Fill muffin cups 2/3 full.

    Bake about 18-20 min, until golden brown. Cool in tin for 3 min, then on wire rack. Store in airtight container at room temp for up to 3 days.
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  • RE: Dr. Phil's Recipes
    I decided to jump ahead in the book to some other types of recipes.

    Apricot-Glazed Chicken Breasts

    10 dried apricot halves, preferably the tart California variety
    1 C no-salt, fat-free vegetable broth
    2 tsp chopped fresh rosemary
    2 tsp apple-cider vinegar
    2 tsp reduced-sodium soy sauce
    1/4 tsp freshly ground black pepper
    2 tsp olive oil
    3 very large skinless and boneless chicken breasts (about 10-12 oz ea), halved, or 6 small ones (5-6 oz ea)

    Preheat oven to 375 degrees.

    Bring the apricots, broth, rosemary, vinegar, soy sauce, and pepper to a boil in a small saucepan over med-high heat. Remove from heat, cover, and set aside until the mix cools and apricots soften, about 10 min.

    Pour the apricot mix into a food processor fitted with the chopping blade, or a large blender. Add the olive oil and puree, scraping down the sides of the bowl as necessary.

    Place chicken breasts in a roasting pan or baking dish large enough to hold them comfortably in one layer. Spread the apricot glaze over. Bake 10 min undisturbed, then bake another 15 min, basting with the pan juices every 5 min, until the chicken is cooked through and lightly browned. Let stand at room temp 5 min before serving.
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  • RE: Dr. Phil's Recipes
    Bistro Chicken Stew

    2 tsp olive oil
    8 small skinless, boneless chicken thighs (about 1 1/4 lb), halved
    1 small onion, chopped
    12 oz button mushrooms, thickly sliced
    18 baby carrots (about 8 oz)
    20 pitted prunes (about 4 oz)
    2 tsp dried thyme
    1 tsp dried rosemary
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    1/2 C no-salt, fat-free chicken broth
    2 tsp whole-wheat flour

    Heat oil in large skillet over medium heat. Add chicken and cook until brown, turning once, about 2 min. Transfer to a plate.

    Add onion to the pan and cook, stirring, until softened, about 2 min. Add sliced mushrooms and continue cooking, stirring occasionally, until they have given off their liquid, about 3 min. Add carrots, prunes, thyme, rosemary, salt and pepper and cook until fragrant, about 1 min. Finally, pour in the broth, scraping up any browned bits from the bottom of the pan.

    Return the chicken and any accumulated juices to the pan. Bring the mix to a simmer, stir well, cover, and reduce heat to low. Simmer, stirring occasionally, until the chicken is cooked through and the sauce is thickened somewhat, about 25 min.

    Uncover and sprinkle whole-wheat flour over the ingredients. Stir well, then cook just until thickened, about 30 sec. Serve at once.
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  • RE: Dr. Phil's Recipes
    Mac and Cheese

    nonstick spray
    2 C fat-free milk
    1 T whole-wheat flour
    6 oz shredded fat-free mozzarella cheese
    1 1/2 tsp onion powder
    1/2 tsp garlic powder
    1/2 tsp sweet paprika
    1/2 tsp salt
    1/4 tsp grated nutmeg
    1/4 tsp freshly ground black pepper
    8 canned artichoke hearts, packed in water, drained, rinsed, and roughly chopped
    3 C cooked whole-wheat elbow macaroni

    Preheat oven to 350 degrees. Spray 1 1/2 qt high-sided, round baking or souffle dish with nonstick spray and set aside.

    Heat the milk in large saucepan over medium-low heat. When small bubbles appear around the edge of the pan, whisk in the whole-wheat flour. Continue cooking and whisking until thickened, about 20 sec. Stir in cheese and cook, stirring, until it melts and the mix is smooth.

    Stir in the onion powder, garlic powder, paprika, salt, nutmeg, and pepper; then stir in the artichoke hearts and macaroni. Cook just until heated through, about 30 sec.

    Mound the mix into the prepared baking dish and press down lightly to compact. Bake until bubbling and lightly browned, about 20 min. Let stand 5 min before serving.
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  • RE: Dr. Phil's Recipes
    Sun-dried Tomato Spread

    8 oz fat-free cream cheese, cubed
    2 garlic cloves
    1 C soft and pliable sun-dried tomatoes
    2 T freshly squeezed lemon juice
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp fennel seed
    1/2 tsp salt
    1/4 tsp freshly ground pepper
    16 celery ribs

    Place cream cheese, garlic, sun-dried tomatoes, lemon juice, basil, oregano, fennel, salt, and pepper in a food processor fitted with the chopping blade. Pulse three times, then process until smooth, about 1 min. If necessary, stop the processor occasionally to scrape down the sides of the bowl.

    Spread 2 T of the mix into each celery rib; cut them into thirds and serve at once. Or store the spread, tightly covered, in the refrigerator for up to 2 days; allow it to come back to room temp before using.

    NOTE: Sun-dried tomatoes should be very soft. For best results, look for them sealed in shrink wrap in the produce section or loose at Italian markets. If not pliable, place in a large bowl, cover with boiling water, and let stand 1 min, then drain and blot dry. Do not use sun-dried tomatoes packed in oil.
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