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PERSISTENCEMIMI Posts: 13,941
12/1/19 5:18 P

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Red Bean Spread that Tastes Like Hummus

This is so good. So EASY to make in the food processor. I DOUBLED the recipe

INGREDIENTS (for DOUBLE the recipe)

2 cups of cooked red beans, or 16 oz. can (I used 1 can of fat free refried vegetarian beans.

Because the can was 16 oz, I doubled the recipe)
*Be creative...use any canned cooked beans, or cook your own beans

4 tablespoons of lemon juice
4 cloves of garlic, minced ( I used 7 cloves)
6 tablespoons of RAW Tahini (sesame seeds paste)
2/3 cup water
2 teaspoons ground cumin
1 teaspoon paprika ( I used sweet paprika)
1 teaspoon salt (I used much less)
black pepper to taste

METHOD

Mix all the ingredients in the food processor, until the spread is smooth.

Actually, when you mix it in the food processor, you're making Tahini. So easy to make Tahini this way.

Refrigerate

Enjoy




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PERSISTENCEMIMI Posts: 13,941
9/25/19 7:30 P

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Great Quinoa Salad

I tased it and it's delicious.
I only have the ingredient's list, but you can make it to your own taste.
*I will add brown rice syrup, or maple syrup, or agave. I like it sweet.

INGREDIENTS

White Quinoa, rinsed VERY WELL and cooked
Dried cranberries
Apple juice concentrate. (to taste)
sunflower oil. (I'll use very little)
Hazelnuts or any nuts you like
Pumpkin seeds
Cinnamon
Sea salt
Black pepper
Olive and canola oil (I'll use very little)

Enjoy




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PERSISTENCEMIMI Posts: 13,941
8/15/19 8:19 P

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Looks amazing.
I'll cook it next week.

ITALIAN BOLOGNESE SAUCE (RAGU) SERVE WITH QUALITY PASTA
FREEZES VERY WELL


www.willcookforsmiles.com/bo
lognese-sa
uce/






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PERSISTENCEMIMI Posts: 13,941
7/25/19 3:45 P

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FUL MADAMAS SALAD FROM CANS CEDAR COMPANY

In a pot, put bout 4 cans of CEDAR FUL MADAMAS CANS, and boil it couple of minutes.
Drain all the liquid, but DO NOT RINSE.

Add to this cumin, lemon juice, olive oil and salt to taste.

For 2 cans, add 3 TBS. lemon juice.
If there is not enough liquid in the cans, add 1/4 to 1/2 cup water.

Also you can add 1 garlic, minced.

For decoration, put on the top diced tomatoes, chopped parsley.
You may mash half of the beans for a thicker sauce.

So easy to make and it's delicious.




Edited by: PERSISTENCEMIMI at: 7/25/2019 (16:01)
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PERSISTENCEMIMI Posts: 13,941
7/4/19 3:52 P

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DELICIOUS BEAN SALAD

INGREDIENTS

1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
2 ripe tomatoes, diced
1/2 red onion, diced
1/2 cup chopped fresh flat-leaf (Italina) parsley
1/4 cup chopped fresh mint (optional)

DRESSING

1 lemon, juiced
2 tablespoons extra-virgin olive oil or to taste
1 clove garlic, minced
1 teaspoon ground cumin
salt and fresh coarsely ground black opeopoper to taste

DIRECTIONS

1. Stir chickpeas, black beans, tomatoes, red onion, parsley and mint together in a large bowl.
2. Whisk lemon juice, olive oil, garlic, cumin, salt and ground black pepper together in a bowl.
Pour over chickpea/bean mixture and toss to coat.
3. Cover and refrigerate salad until flavors blend, about 30 minutes.

Enjoy



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PERSISTENCEMIMI Posts: 13,941
3/4/19 1:02 P

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WW Recipe
Banana Flourless Pancakes -1 or ZERO point if you omit the powdered sugar.

I'm making this recipe for years. WW added more spices and I like it.

Enjoy

www.weightwatchers.com/us/re
cipe/banan
a-lovers-flourless-pancakes/
5ba2e7
d6d271f30052ab736a




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PERSISTENCEMIMI Posts: 13,941
1/20/19 1:05 P

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Very Tasty & Healthy VEGETABLE STRATA

Please read notes:

1. Can be baked in a 9x13 pan, OR in large 12 large cup muffin pan
2. The advantage of making is as large muffins is portion control.
You can freeze them and take out just one muffin when needed.

I tasted it in a cooking demo and everyone raved about it. I loved it.
It will be a new staple at our home.

3. Be creative, and use different combinations of vegetables.
I will also increase the quantity of the veggies.

4. You can use bag-get or French bread, but you also can use a regular bread, stale. Just toast it (see below directions, number 2) to get the crunchiness on the outside.

5. This recipe is for 19x13 pan. Serves 10-12 people
You can triple the recipe in much larger pan for a crowd or large company.

INGREDIENTS

1 medium diced onion
1 1/2 cups diced green, yellow, red peppers
1 1/2 cups fresh spinach
Mushrooms
Tomatoes (optional to top with diced tomatoes)
2 tablespoons minced garlic
6 cups bread, cubed
6 large eggs
1/2 cup milk or cream
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Mozzarella cheese
1 teaspoon salt (or less)
2 teaspoons black pepper
1 teaspoon ground mustard
2 tablespoons butter

DIRECTIONS

1. Preheat oven to 350. Spray large 12 cup muffin pan with non stick vegetable oil spray or olive oil spray. (option: use 9x13 pan)
2. Cube bread. Arrange on cookie sheet and bake on 400 degrees for 15 minutes.
Let cool.
3. In large non-stick skillet add 2 tablespoons butter, onions and peppers. Sauté 10-15 minutes. Add garlic, mushrooms and spinach, and cook until spinach starts to wilt.
Let cool.
4. in a small bowl whisk together eggs and milk. Add salt, pepper and ground mustard. Put aside for a minute.
In a large bowl add the cooled bread cubes. Toss now in the egg mixture until bread is coated.
Toss in sautéed vegetables.
5. Divide mixture between the large 12 cup muffins. Sprinkle with a mixture of there shredded cheeses. (optional to top with diced tomatoes)
Bake 20-25 minutes or until egg is set.
For 9x13 pan bake 30-35 minutes or until egg is set

Bon Petite



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PERSISTENCEMIMI Posts: 13,941
7/29/18 9:45 P

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Vegetable Casserole

A friend served it for dinner and it was delicious. Today I got the recipe.

Source: Giada, modified.

Can be prepared and baked a day ahead.
Serve hot.

In a large bowl mix the following:

1 tablespoon chopped fresh parsley
1 teaspoon salt 1 teaspoon no salt Ms. Dash
1/4 cup extra virgin olive oil

In the food processor , using the biggest disc
Slice the following and mix well:

1 large zucchini, partially skinned
2 medium carrots, skinned
1/2 red bell pepper
3 Idaho potatoes, skinned

Add: 1/2 red onion - Julian cut small
1 fennel - optional - Julian cut

Add the above to the large bowl and mix well.

Put in a casserole dish
Sprinkle on top of the casserole Italian bread crumbs and spray with olive oil.

Bake at 400 degrees for 40 minutes

Enjoy


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PERSISTENCEMIMI Posts: 13,941
7/11/18 1:30 P

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I ate a farro salad in a restaurant and the chef was nice to give me the ingredients of the salad.

Farro Salad

The ingredients are:

Cooked Farro
Silvered roasted almonds
white chocolate in a shape of small circles (I'll switch to milk chocolate, because white chocolate is all fat. That may be the reason the salad was amazing.)
Dried cherries (I'll probably use dried cranberries)

The dressing is one ingredient: Honey

I ate 3 bowls. It was a buffet style




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PERSISTENCEMIMI Posts: 13,941
4/10/18 8:43 P

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Chicken, Apple, and smoked Gouda Salad
Make 4 servings

INGREDIENTS

2 large Gala apples, thinly sliced (about 1 lb.)
2 Tbsp. fresh lemon juice
1 (5.5 oz.) package spring greens and baby spinach mix
3 cups shredded rotisserie chicken
1 small red onion, halved and sliced
1 1/2 cups (6 oz.) shredded smoked Gouda cheese (I bought an end piece at Trader Joe's. Inexpensive.)
1 1/2 cups thinly sliced celery
1 cup sweetened dried cranberries
1 cup salted roasted pecans (or walnuts)
1 cup bottled honey- mustard dressing (I used much, much less)

METHOD

1. Toss apple slices in lemon juice.
2. Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl.
Serve immediately, or cover and chill up to 8 hours.
Serve with dressing

Note!
When I served it, I mixed the dressing with the whole salad, and forgot about the layering......

Enjoy


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PERSISTENCEMIMI Posts: 13,941
9/27/17 4:28 P

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KALE SALAD

I enjoyed this salad in a dinner party


The ingredients are:

Kale (buy a package that has been triple washed), or use fresh kale
Olive oil to taste
Balsamic vinegar to taste
Agave sugar to taste
sunflower seeds
dried currants
NO added sugar

Enjoy


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PERSISTENCEMIMI Posts: 13,941
6/13/17 2:31 P

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I went to a potluck and someone made this salad. Wonderful!

BROCCOLI SALAD

Broccoli, peeled and sliced (raw)
roasted sunflower seeds
Dried cranberries
Marzetti slaw dressing (there is also a light version of the dressing. Wasn't used in this salad....

Mix all and refrigerate

I don't know the portions.....

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PERSISTENCEMIMI Posts: 13,941
6/2/17 4:26 P

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POTATO DOUP IN THE SLOW COOKER
I had this soup today at friends, and we all liked it a lot.
Can use turkey bacon instead of the bacon bits
Over medium high heat, melt butter in a pan and saute onions and garlic until translucent, about 2 minutes
Arrange potatoes in a slow cooker and pour broth over it
Add cooked onions and garlic with cayenne and salt and pepper to taste. Stir to mix
Cover and cook over low heat for 6-8 hours or until potatoes are tender
Smash the potatoes, puree or use a stick blender to break down the potatoes to thicken the soup to your liking
Add cream cheese cubes and stir to combine
Cook on high for 30 minutes or until cheese melts. Whisk any leftover bits if needed
Dish and serve hot topped with bacon bits, cheddar cheese and dill weed/chives/green onions


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PERSISTENCEMIMI Posts: 13,941
5/20/17 9:24 P

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DELICIOUS RAW KALE SALAD

I don't like Kale, so I usually put it in a smoothie because of the nutritional benefits.
But I want to eat raw Kale, and today at a party someone brought this Salad, and I LOVES it!
I'll try the dressing with all other dark greens.

1 bag (16 oz. 1 pound) of already washed and chopped Kale (by Taylor farm or any other brand)
Cost: $3.99

Dressing: Try equals amount of Balsamic Vinegar, Olive oil, Honey, 1 pint fresh blueberries
I would probably use 2-3 teaspoons of olive oil, more balsamic vinegar, 2-3 teaspoons of honey.
I may use walnut oil (instead of olive oil) because it will give a nutty taste to the salad.
You can play around with the measurements of the dressing to your taste.

1. In a bowl mix well the ingredients of the dressing(without the blueberries).
2. In a large decorative bowl, mix the Kale with the dressing.
3. Add the blueberries and mix gently.

Yummy, Yummy, Yum!

Be creative.... use ripe peaches or other fruits in the summer.




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PERSISTENCEMIMI Posts: 13,941
1/18/17 5:21 P

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MexiQuinoa Salad

I ate this salad yesterday in a luncheon. Loved it!!!

1. If you love Quinoa and Cilantro, this is a fantastic recipe.
2. You probably can replace the cilantro with parsley, if you're not fond of Cilantro
3. Quinoa is a full Protein from the planet. It is not a grain.
4. Why rinse quinoa? Rinsing removes quinoa's natural coating, called SAPONIN which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional good rinse at home.

INGREDIENTS

1 cup quinoa
2 cups vegetable or chicken broth
1/2 tsp sea salt
1 cup cooked corn kernels (I'll try it also with roasted corn from Trader Joe's. Delicious!)
1 cup cooked black beans (canned, drained and rinsed well)
5 green onions sliced
Small bunch cilantro, chopped
2 Tbsp olive oil
Zest and juice of 1 lime
1/2 tsp ground cumin
salt and pepper to taste

METHOD

1. Place 1 cup quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to boil.

2. Reduce heat to simmer, cover and cook until all the broth or water is absorbed, about 15-20 minutes. When done the grains will look almost clear. Fluff with a fork and let stand until cool.

3. Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest, cumin, salt and pepper.

Bon Apatite







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PERSISTENCEMIMI Posts: 13,941
11/27/16 3:49 P

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A HEALTHY layered Salad- It's a Full Meal

There is NO dressing in this salad!

A friend gave me this recipe. She said that she eats this salad almost every day.
Use your imagination and try any substitutions.

LAYERS

Spinach
Kale
Quinoa
can of beets
Arugula
Cherry tomatoes
Olives
Fat Free Feta cheese (I use regular Feta cheese)

On top of all layers put:

Fruits, as strawberries or any others
Nuts, as almonds, pecans or others
Low fat cottage cheese
Grilled chicken pieces

Add red onion slices when eating/serving



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PERSISTENCEMIMI Posts: 13,941
11/27/16 3:29 P

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I tasted this salad in a family gathering and it was amazing.
I'll double this recipe every time I make it

Here is the recipe

INGREDIENTS
3 carrots cut to Julian sticks in the food processor, or to any other shape, thin
1/2 cup dried cranberries
2 tablespoons chopped parsley
3 tablespoons olive oil (I'll use less)
1/2 teaspoon sesame oil
2 tablespoons honey or agave
2 tablespoons lemon juice
2 tablespoons vinegar (probably apple cider vinegar or any other flavor)
1 teaspoon minced fresh garlic
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon salt (or less)

METHOD
Mix everything together and refrigerate




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PERSISTENCEMIMI Posts: 13,941
4/24/16 8:45 P

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Here is one of my favorite dinner, especially in the summer:
Main dish with 2 ingredients!

In a bowl, mash a ripe avocado and add a little lemon juice (for the color to stay)
Open 2 cans of tuna or salmon, drain. Mix with the avocado.
If you have hard boiled eggs in the refrigerator, mashed them and add them too.

Serve with couple of tomato slices, cucumbers...

For dessert: a fresh fruit.

We just had this dinner and loved it.



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PERSISTENCEMIMI Posts: 13,941
3/29/16 7:12 P

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CAPRESE SALAD

I tasted this salad in a meeting and it was really special. I think that the white balsamic vinegar REDUCTION (comes in a bottle. I've never heard about this type of vinegar) made it so special.

INGREDIENTS

red grape tomatoes, halved
yellow grape tomatoes, halved
small mozzarella pearls
fresh basil, julienned
white balsamic vinegar reduction, to taste
salt and pepper, to taste

Mix all ingredients together and serve over mixed greens.



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PERSISTENCEMIMI Posts: 13,941
3/9/16 9:28 A

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CHICKEN POT PIE

I highly recommended to buy at Walmart four 9 1/2" Pyrex dishes. Each one cost about $2.50 cents. They are bigger than the usual 9" Pyrex pie dish, so you can put in much more filling.

Also, buy ONLY REFRIGERATED ready crust (two in a package) NOT FROZEN!!! (I made this mistake once.

Very Easy Version of Chicken Pot Pie
I rather make four chicken pot pies at one time, and freeze three for later use.

FOUR DEEP DISH CHICKEN POT PIES. Eat one. Freeze the other three.
OR divide the recipe by two (two pies) or by four (one pie).

* First prepare the filling, and then pre-heat the oven to 375 degrees
* Freezes beautifully
* !/8 of a pie, with lots of delicious filling, came to about 130 calories. I can eat 1/4 of a pie for 260 calories. Wow!
* I use 14" non-stick round pan, 4 " deep

INGREDIENTS

4 Pillsbury ready crust, pie dough packages , refrigerated. (NOT FROZEN)
* One package has two pie crusts, for the bottom and the top (net weight: 15 oz.)
About 3 + pounds of FROZEN mixed vegetables, THAWED
4 huge sweet onions, chopped (in the food processor)
1 tablespoon olive oil
3 cans condensed cream of mushroom soup, 94% fat free, undiluted, as is. (OR 1 large family size can plus one small can)
All meat from one rotisserie chicken, chopped (ready made from the grocery store) I buy the family size rotisserie chicken from Walmart (larger chicken)
Salt and pepper to taste
6 cloves of garlic, minced (I use 6 large cloves of garlic)
Other spices if you wish
1 egg, stir well (to wash the pie crust before baking)

DIRECTIONS

The Filling

1. In a very large and deep pan, heat the olive oil a little, and sauté the onions until golden color.
2. Add the THAWED vegetables and cook for 4-5 minutes
3. Add the chopped cooked chicken and sauté for 4-5 minutes more. Stir well. Adjust seasoning if necessary.
4. Add the cream of mushroom, sauté 2-3 more minutes while stirring all well.
Taste and adjust seasoning, if needed.
Done! So easy! Cool a little the filling before putting it in the pie crusts.
5. Spray the pie pan with Pam. Lay on the bottom one pie crust. Fill with the filling each pie crust and cover with the other pie crust. Do the same to all 4 pies
With a small fork, push on the sides of the pie pan, so the two crusts (bottom and top) stick together, while you have a beautiful design.
6. Bake 30 minutes at 375 degrees.
Lower temperature of oven to 350 degrees and bake 30 minutes more.
I found that in my oven I only need to bake it 20 minutes at 350 at the end.

* Cool well the ones you want to freeze. label and freeze.

To defrost, Transfer it into the refrigerator 1-2 days before using.




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PERSISTENCEMIMI Posts: 13,941
3/6/16 5:45 P

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Best Ever caramelized vegetables in the oven

The work of cutting the veggies worth making it. Unbelievable delicious! The best we ever ate!!!

*** I use NON-STICK aluminum foil

INGREDIENTS
1 eggplant with the peel, diced - medium pieces
2 zucchinis peeled or not, cut in half to length and slice to length
1 red onion, sliced
1 small cauliflower, open to small florets
1/2 small white cabbage, cut to stripes
3 carrots, sliced
3 peppers, different colors, cut to stripes
8 ounces small white mushrooms, whole
medium butternut, peeled and diced ( I buy it ready at Costco)
1 large sweet potato ( I buy garnet sweet potato)
2 potatoes, diced
6 shallots, peeled
10 cloves of garlic with the peel
4 stems of celery, chopped
1 hot pepper, chopped
Salt and pepper to taste
Olive oil to taste
1 tablespoon paprika
1 tablespoon honey (optional)

METHOD

1. Heat the oven to 350 F degrees. Cover the cookie sheet (or baking dish) with non stick aluminum foil. Put in all the vegetables. Add salt, pepper, honey and paprika and drizzle olive oil. Mix well.
2. Bake for 1 1/2 hours. I find that the veggies are ready sooner. Check the oven sometimes. If the veggies are caramelized and soft, they are ready.




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PERSISTENCEMIMI Posts: 13,941
2/19/16 4:35 P

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QUINOA AVOCADO SALAD
I tasted this salad today at a luncheon. It was really good. Very healthy too.
I just got the recipe from the women who made it.

Here is what she send me:

For the Quinoa Avocado, I always increase the recipe by 1/3 because a lot of times I buy avocados in 3 packs. I just mash up the avocados and also put the shredded spinach in the salad.

Quinoa and Avocados

Makes: 4 servings

Ingredients
1/2 cup uncooked quinoa (I used tri color quinoa from Trader Joe's)
1 cup water
2 Roma (plum) tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 avocados, pitted, peeled, and sliced

Directions
1. Bring quinoa and water to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
2. In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
3. In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
4. Place spinach on plates with avocado slices and quinoa.




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PERSISTENCEMIMI Posts: 13,941
1/2/16 10:57 A

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Waldorf Salad - Greek Yogurt instead of mayonnaise
Houdini Salad - Food Network
Courtesy of chef Trisha


www.foodnetwork.com/recipes/trisha-y
ea
rwood/billies-houdini-chicken-salad.R>html






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PERSISTENCEMIMI Posts: 13,941
12/17/15 6:53 P

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Tabbouleh ( Tabule) Salad by Ina Garten (Barefoot Contessa - the food network)

This is a delicious, wonderful and healthy salad
It makes a large amount. Great for company and family

INGREDIENTS

1 cup bulghur (burgul) wheat ( I use burgul # 1, which is the most fine. # 4 is the most coarse)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil (I used a little less)
3 1/2 teaspoons kosher salt ( I used less)
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch) I used a little less, because I didn't have more mint at home. I love mint in salads.
1 cup chopped fresh- leaf parsley (1 cup) I chopped it really fine
1 cucumber, unpeeled, seeded and medium diced ( I used 6 pickling cucumbers, unpeeled)
2 cups cherry tomatoes, cut in half (I used 5 medium tomatoes , chopped fine)
1 teaspoon freshly black pepper

DIRECTIONS

Place the bulghur in a large bowl. Pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and the pepper; mix well. Season, to taste, and serve or cover and refrigerate.
The flavor will improve if the tabbouleh sits for a few hours.

Enjoy



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Giada at home
Food network
I'll just make the couscous salad and dressing without the puff pastry. Great for a potluck.
Looks like it is easy to make this recipe

www.foodnetwork.com/recipes/giada-de
-l
aurentiis/citrus-couscous-cups-recipR>e.html


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10/22/15 9:21 A

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CHOCOLATE AND WALNUTS CAKE

The frosting is optional.
This is not a friendly weight watchers cake, but rarely I make it and serve it when I have guests. I can enjoy a small piece too. Everything about moderation.
It freezes beautifully and tastes divine. Very easy and quick to make. While the oven is pre heating , the cake is ready for the oven.

INGREDIENTS

5-6 oz.(150 g) semi-sweet chocolate (or chocolate chips)
1 1/4 (150 g) sticks of butter (or a little more)
1 cup (200g) sugar
3 eggs
1 cup (140g) rising flour, sifted ( I use all purpose flour and add to it 1 1/2 teaspoons baking powder and 1/2 teaspoon salt, mixed well with the flour)
1 cup (100g) chopped walnuts
1 cup (160g) chocolate chips (milk or semi sweet)

DIRECTIONS
1. Pre heat oven to 350 degrees.
Melt the 1st chocolate and mix with the butter and sugar.
Take off the heat and add the eggs, one at a time, mixing between
2. Add the flour, walnuts, and 2nd chocolate and mix well.
3. Pour into a greased 9x13 pan (or a little smaller) and bake around 40 minutes,
Watch the cake after 30 minutes and check often the oven. It may be ready a little sooner.
Cool the cake completely (you can freeze it now, or make also the frosting)

Optional frosting (delicious. I add it)

1/4 cup pure maple syrup
small container of heavy cream

Mix together over low heat until boiling. Let it boil gently for 1-2 minutes.

Pout the HOT frosting all over the COLD cake
Wait until frosting is cool. You can freeze it now, if you wish or refrigerate, ready to serve.

Before serving, take out the cake from the refrigerator and let it "warm" up about an hour.

Enjoy




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PERSISTENCEMIMI Posts: 13,941
10/3/15 4:36 P

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Shelly's Middle Eastern Casserole

I made this dish. A friend gave me the recipe.


INGREDIENTS

1 onion, diced
1/2 pound of ground beef or turkey or sausage
1 cup Roasted Eggplant
1/4 cup roasted Hummus any flavor, like roasted garlic
1 ( 15 oz.) can Cannelloni beans, rinsed and drained
2 tomatoes, diced
1/2 teaspoon oregano
1 tablespoon Za'atar, divided (it's a spice)
1/2 teaspoon Kosher salt
A few twists of black pepper
2-3 tablespoons Feta cheese, crumbled

DIRECTIONS

Sauté onion till golden. Set aside. Brown meat until no pink is seen.
Add back the onion and all other ingredients, with the exception of the Feta cheese and 1 teaspoon Za'atar.
Cook for about 5 minutes stirring to combine. Spoon into a Pyrex. Top with Feta cheese and a sprinkle of Za'atar.
Bake at 350 for 30 minutes.
It's great on its own or with sliced cucumbers dressed with Greek yogurt and fresh herbs. leftovers reheat great the next day for Lunch.

More about Shelly and recipes

theworldaccordingtoeggface.blogspot.
co
m/p/whats-eggciting.html






Edited by: PERSISTENCEMIMI at: 10/3/2015 (16:42)
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Ina Garten Food Network

Smoked salmon and vegetables cream cheese bagels
I'll make it. Sounds fantastic.

You may want to use low fat cream cheese.


www.foodnetwork.com/recipes/ina-gart
en
/smoked-salmon-and-vegetable-cream-cR>heese-bagels-recipe.html






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5/5/15 7:19 P

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Superb Fresh Salad and so easy to make!

Every time my friend makes this salad, we ask her to double the usual amount, because we like this salad very much and we eat large portions of the salad.

Notes!
1. She uses regular salad dressings (always mixes two dressings), so the calories and fat are higher, BUT she uses less. This salad will NOT taste good with fat free or low fat dressing.
2. From time to time, she experiment with different salad dressings. Good idea!
3. Add the ready to eat rice noodles at the last minute, for great crunch.

INGREDIENTS

3-4 smaller romaine hearts lettuce (Costco has two kinds of romaine hearts. The smaller one tastes better), chop them fine
1/3 of red onion, chop fine in the food processor
Feta cheese (to taste), crumbled or cut to small chunks
3-4 tomatoes, diced
Few chopped black pitted olives, for color
A handful of rice noodle, already ready to eat, the smaller, the better. They add lots of crunch. Add at the last minute.
La Choy Chinese noodles work. You can find them in the international food section
Dried cranberries to taste

Salad dressings:
1. Craft ranch with cucumbers
2. Ken's three cheeses Italian salad dressing
Mix together

Start with a small amount to the mixed dressing. Mix well with the salad, and check again if you need more dressing. We usually tend to put more dressing than necessary.

Enjoy



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3/14/15 8:28 P

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Quick & Easy ! Two Delicious Salads

I got these two recipes from a friend after tasting these two salads.
I hope you enjoy them as well.

Notes!
1. Instead of using light mayonnaise try the real one, but use less of it
OR
Use Marzetti Sweet Vedalia Onion dressing ($1.69 per 16 oz. bottle)
Again, use less of it.
2. No measurements are given here

SALAD # 1 emoticon emoticon emoticon


Romaine lettuce, chopped (main ingredient)
Handful of chopped red cabbage
1 red pepper, chopped
Handful of red onion, chopped

Mix all the salad ingredients in a large bowl

Dressing

Mayonnaise or... (see note at the top)
Olive oil
Dash of sugar
Lemon juice
Salt and pepper to taste

Mix dressing's ingredients. Mix with the lettuce, red pepper and cabbage and refrigerate.


**************************


SALAD # 2 emoticon emoticon emoticon


Romaine lettuce (main ingredient)
Handful of re cabbage, chopped
Canned black olives, pitted
Handful of red onion, chpped
Cranberries
Shaved almonds

Mix all the salad ingredients in a large bowl


Dressing

Mayonnaise or... ( see note at the top)
tiny soy sauce, low sodium
Salt and pepper to taste

Mix dressing's ingredients. Mix with the salad's ingredients and refrigerate.







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PERSISTENCEMIMI Posts: 13,941
3/9/15 1:11 P

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Vegetable lasagna
Food network


www.foodnetwork.com/recipes/ree-drum
mo
nd/veggie-lasagna-rollups.html


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2/27/15 4:35 P

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Want a dessert? Try first the Carrot and Maple Walnut Salad

CARROT AND MAPLE WALNUT SALAD
Simple and very easy to make, when you use the "S" regular blade of the food processor to grate the carrots.

I tried this new recipe and we love it.
The recipe calls for 1 1/4 cups grated carrots, but I used one pound baby carrots which is 3 times more.
Instead of tripling the other ingredients, I only added one more tablespoon of maple syrup, and Stevia to taste.

INGREDIENTS
1 1/4 grated carrots (grated in the food processor - "S" blade)
1/2 cup chopped walnuts (good for you)
1/3 cup raisins
2 tablespoons maple syrup (the real thing!)
1/4 teaspoon sea salt

METHOD

Put all the ingredients in a medium bowl and stir gently until well combined. Refrigerate 2 to 3 hours. Serve chilled.






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1/23/15 8:57 P

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emoticon

We went to lunch today and I had a wonderful salad:

Mixed greens, Sugar glazed walnuts, sliced strawberries, grapes, gorgonzola cheese, grilled chicken strips and amazing dressing, I bought the dressing from them: $5.00 for a pint (16 oz.) A great deal
I'll make this salad at home tomorrow. I just have to Google how to make the sugar glazed walnuts.

The way it was arranged on the plate:

Mixed greens on the bottom
Strawberries and grapes on 4 sides of the plate
Strips of grilled chicken over the greens, in the middle
Sugar glazed walnuts all over
Amazing dressing on the side.

Very elegant and fresh. Delicious salad
Great for us and company


Recipe for sugar glazed walnuts


allrecipes.com/recipe/sugar-glazed-w
al
nuts/







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PERSISTENCEMIMI Posts: 13,941
11/12/14 7:17 P

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NOT YOUR USUALL CHICKEN SALAD

I made it today and I like it very much, mostly because of the fine mix of spices. It is not the usual chicken salad. I'll definitely make it often.
This recipe is from an excellent cookbook called No reservation required by superb chef Bev Shaffer.

*** NOTES!
1. Instead of cooking 2 split breasts, skinned, boned and cubes, I used the chicken meat from a rotisserie grilled chicken, store bought. I only sautéed the onions, as marked.
2. Instead of using fresh pineapple, I used canned crushed pineapple in its own juice. I'm sure that the chicken salad will be even better , using FRESH pineapple
3. This recipe works well also as a filling for a sandwich. I tried it and it was great.

INGREDIENTS

2 teaspoons sugar'1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
*** 2 split chicken breasts, skinned, boned and cubed ( see note above)
1 tablespoon peanut oil
1/4 cup finely chopped onion ( I used more)
1 ounce fully cooked ham, chopped (optional)
1/2 cup chopped fresh pineapple
1 cup seeded and finely chopped tomato ( I used the food processor for that)
1/4 cup sour cream (use the REAL thing. When the amount is so small, I do not use low fat sour cream, and definitely not fat free sour cream.

DIRECTIONS

Stir together sugar, thyme, cinnamon, white pepper, salt, cayenne, nutmeg, and cloves in a small/medium bowl. Add chicken to spice mixture: toss to coat well.
*** see note # 1
Heat oil in a 10" skillet. Add chicken and onion: cook over medium high heat until chicken is no longer pink. Remove from skillet. Chill mixture until cool.
To the cooled chicken mixture, add ham, pineapple, tomato and sour cream. Toss to mix well.

Enjoy





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PERSISTENCEMIMI Posts: 13,941
10/19/14 8:36 P

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These veggie burgers looks good. I'll try them.
Enjoy


www.runningonrealfood.com/chickpea-v
eg
gie-burgers/


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10/17/14 3:34 P

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Delicious Salad with Goat Cheese and Grapes

I just came back from a lunch and this salad was wonderful!

* The goat cheese and grapes make this salad so delicious


Lettuce
Dried cranberries
Red Grapes, cut in half
Crumbled goat cheese (yummy!) The goat cheese and grapes make this salad so delicious
Cucumbers
Tomatoes

Balsamic vinegar on the side, or any dressing you like.

So good!!!




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PERSISTENCEMIMI Posts: 13,941
10/10/14 3:48 P

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BROCCOLI SALAD

5 stalks broccoli (2 heads of fresh broccoli)
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
Optional: Silvered almonds
Optional: dried cranberries

dressing

1 cup mayonnaise (I'll use as little as possible)
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Directions:

1. Cut the broccoli heads into bite-sized pieces.

2. Peel the stems and cut them up also.

3. Put the broccoli into a bowl together with the onion and the raisins.

4. Combine the dressing ingredients two hours before serving and pour over the broccoli.

5. Sprinkle the sunflower seeds over just before serving.


***************************

Thank you Irish


I found some recipes. Eatingwell.com has a good one. In the video I can hear the ingredients and portion sizes.


www.eatingwell.com/videos/v/84941540
/p
otluck-recipe-broccoli-bacon-salad.htm



In this recipe, I can use low fat mayo and low fat sour cream


www.alaskafromscratch.com/2012/07/16
/b
roccoli-salad-with-sunflower-seeds-cR>ranberries/



This recipe from taste of home, provides full nutrition information


www.tasteofhome.com/recipes/cranberr
y-
broccoli-salad




From MyRecipes.com Yogurt instead of the mayo


www.myrecipes.com/recipe/healthy-bro
cc
oli-cranberry-almond-salad-214455/










Edited by: PERSISTENCEMIMI at: 10/10/2014 (20:20)
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10/8/14 5:51 P

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Skinny Scalloped Sweet Potato Casserole emoticon
12 servings (each serving 1 slice)
4 Points Plus per serving

This recipe is from skinnkKitchen.com An excellent Website that provide also recipes with Points Plus (WW)
A friend who also is a member of WW invited us to dinner and she served it. It was WONDERFUL.

Enjoy


www.skinnykitchen.com/recipes/skinny
-s
calloped-sweet-potato-casserole/








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PERSISTENCEMIMI Posts: 13,941
9/24/14 1:33 P

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TORTILLA CASSEROLE
Sandra Lee
Food Network


Reading the reviews will give you many ideas to change the recipe a little.


www.foodnetwork.com/recipes/sandra-l
ee
/tortilla-casserole-recipe.html#sni-R>reviews







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9/18/14 6:02 P

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MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE) WOW!
This recipe is NOT spicy.
Makes 8 servings - 1/2 a cup each

I tasted this recipe today, in a cooking demonstration, and it was superb!

I know that 1/2 a cup of HEAVY CREAM is one of the ingredients, but the whole recipe is divided into 8 servings -
1/2 a cup of corn is one serving.
You may substitute (skim) milk or (fat free) half and half for the cream
Personally, I'll stick to the recipe, and make sure I measure well 1/2 a cup as one serving.

NUTRITION information for 1/2 a cup of heavy cream ( divide everything by 8 to get one serving)

www.fatsecret.com/calories-nutrition
/g
eneric/cream-heavy-fluid?portionid=6R>06&portionamount=0.500


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

4 cups of corn (you can use frozen corn thawed) Fresh corn will be great
Salt and pepper to taste
1/2 onion cut into medium dice (I always use a sweet onion, and Vidalia onion when in season)
1 red sweet pepper, cut into medium dice
1/2 tablespoon minced garlic
1/2 cup heavy cream (please read all information above)
6 medium scallions, white and tender green parts only, thinly sliced
Lemon juice, to taste (juice from 1/2 a lemon)

DIRECTIONS

1. Sautee Corn, Onion, and peppers, until looking roasted.
2. Add garlic and juice from half a lemon
3. Add cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 minutes
4. Stir in Scallions and season to taste with salt and pepper.

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (22:09)
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3/21/14 9:12 P

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FARRO SALAD

I bought in the grocery store the faro salad in the salad bar.
Amazing!
The best ingredient was small pieces of DREID APPLES. So Yummy.
The recipe in the link below resemble the one I had. Mine had fewer ingredients. I'll ask to give me the ingredient's list of the faro salad. I hope they will.
The best ingredient was small pieces of DREID APPLES. So Yummy.
The ingredients I was able to see are red pepper, scallion, silvered almonds and dried apples.


www.shutterbean.com/2011/farro-salad
-c
ranberries/



This one is also similar, but without the garbanzo beans.

wholegrainscouncil.org/recipes/salad
s-
sides/farro-dried-fruit-garbanzo-salad







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1/30/14 12:34 P

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Crustless Vegetables Quiche
SO DELICIOUS
Preparation time is about 10 minute. Baking time about 70 minutes.

Notes

1. The original recipe asks for close to 2 pounds of frozen peas (thawed ) It is delicious.
I change the vegetables each time I make it. Be creative with your veggies.
2. The original recipe asks for 1/2 cup olive oil. I use 4 tablespoons, divided 2 + 2 (or less)
3. The best ingredient here is the FRESH baby dill.
4. I always DOUBLE the recipe. Freeze half of it. It freezes well.

INGREDIENTS

1/2 cup olive oil (I use 3-4 tablespoons)
2 pounds frozen peas (or any other frozen vegetables)
2 teaspoons salt ( I do not use salt)
1 very large sweet onion, chopped fine (I sometimes use 2 onions)
2 garlic cloves, minced ( I use at least 6)
4 eggs
1/2 teaspoon baking powder
1 cup FRESH baby dill
1 teaspoon salt ( I do not use salt)
1/4 teaspoon black pepper ( I use more. Sometimes I add other spices too)

DIRECTIONS

1. Pre-heat oven to 350 F degrees
2. Spray pan (9x13) with olive oil or Pam (be generous)
3. Cook the peas (or any veggies) in water for about 10 minutes, until done. Drain and cool.
4. Heat a little olive oil in a pan and sauté the onions and garlic until golden color. ( I use 2
tablespoons)
5. In a large bowl mix the eggs. Add baking powder, dill, salt and pepper. Mix well.
Add to the bowl the onions, garlic and peas (vegetables)
Put in the greased pan and bake, UNVOVERED for 30 minutes.

6. Important to follow this step! I use 2 tablespoons.
Sprinkle the olive oil all over the hot quiche.
Return to the oven and continue baking 40 minutes more, or until the color is golden.
Serve warm (hot)

Enjoy



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12/24/13 12:01 A

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Taco Casserole



www.thedailymeal.com/points-plus-tac
o-
casserole-0


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12/23/13 8:49 P

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Christmas Kale Salad

This salad sounds fantastic. I'll make it.


www.nourishingmeals.com/2013/12/chri
st
mas-kale-salad.html#more





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10/13/13 2:15 P

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WHEAT BERRIES SALAD Recipes

I Love Wheat Berries. Here are some recipes that I will try.

*** Wheat berries salad # 1
Courtesy of Ellie Krieger, the food network

www.foodnetwork.com/recipes/ellie-kr
ie
ger/wheat-berry-salad-recipe2/index.R>html



*** How to cook wheat berries on the stove # 2

www.thekitchn.com/how-to-cook-tender
-c
hewy-wheat-berries-and-farro-cookingR>-lessons-from-the-kitchn-189553


*** Sweet potatoes and wheat berries and egg # 3

naturallyella.com/2012/11/21/sweet-p
ot
atoes-wheat-berries-and-eggs/


*** Sweet berries salad with dried fruits # 4
Courtesy of Cooling light

*** Wheat berries salad # 5
www.cookinglight.com/food/top-rated-
re
cipes/top-rated-fruit-recipe-0041200R>0069522/page21.html


*** Wheat berries bowl breakfast # 6
Courtesy 101 cookbooks

www.101cookbooks.com/archives/wheat-
be
rry-breakfast-bowl-recipe.html


*** Wheat berries salad with red fruit #7
Courtesy of eating well

www.eatingwell.com/recipes/wheat_ber
ry
_salad_with_red_fruit.html



*** Wheat berries winter salad # 8
Courtesy of the kitchen

www.thekitchn.com/recipe-sweet-crisp
y-
winter-whe-134103


*** Warm wheat berries salad # 9
Courtesy of health

www.health.com/health/recipe/0,,5040
00
00107648,00.html


*** Wheat berries salad # 10
Courtesy of cooking light

www.myrecipes.com/recipe/wheat-berry
-s
alad-with-dried-fruit-10000000671003/


*** Wheat berries salad with dried fruits and chocolate. Rich. Great for company # 11

www.lidiasitaly.com/recipes/detail/2
12


*** Wheat berries salad with dried fruit # 12
Courtesy of yummy.com

www.yummly.com/recipe/Wheat-Berry-Sa
la
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10/7/13 6:49 P

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*** Look here for more Spaghetti squash lasagna recipes right below my recipe.

Newest version (as of October 2013) of our favorite Spaghetti squash lasagna.

SPAHGETTI SQUASH LASAGNA (from the Italian store)

This is SOOOOO good! I make this recipe all winter long almost every week.
Company loves it.

INGREDIENTS

3 medium-large Spaghetti squash, cut on the long side in half. Discard the seeds.
2 pounds Ricotta cheese (the fatter one. NOT part-skim)
1 1/2 to 2 pounds freshly grated mozzarella cheese (NOT low fat)
1/2 pound freshly grated parmesan cheese.
1 jar of spaghetti sauce. Anyone you like.
1 egg
salt (optional) and freshly ground pepper

METHOD

Take out a handful of the Mozzarella and parmesan cheeses and mix them together ( to spread over the lasagna when it is already done)

I have a convection oven, so I put two halves of spaghetti squash in Pyrex container. (11'x 17' x 4')
That means I use 3 containers.
I put on the bottom of each container 2" water.
Bake them all at the same time at 350 degrees, for about 1 hour, or until soft.
Cool. Scoop out the Spaghetti squash ( I get a HUGE amount).
With patience, take in your hands a hand full of the Spaghetti squash and squeeze out the liquids.
Continue doing it until the Spaghetti squash is almost dry.
NOTE: This step can be done a day before cooking. Refrigerate. That's how I do it. It makes it easier for me.

**********************************

Pre- heat oven to 350 degrees

Mix well all three cheeses.
Add one egg and salt and pepper to taste, and mix well again.)

Divide the mixed cheeses in half
Divide the Spaghetti squash in half
Divide the Spaghetti sauce in half

LAYERS (from the bottom up)
Put in a LARGE baking container (I use one of the Pyrex container mentioned above. It fills it all the way to the top.

1. Half Spaghetti sauce
2. Half Spaghetti squash
3. Half mixed cheeses
4. Half Spaghetti squash
5. Half mixed cheese
6. Half Spaghetti sauce (top layer)

Bake for one hour, uncovered.
When done, take out the dish and spread all over the handfuls of the two mixed grated cheeses that you kept aside.

Done!

YUMMY! YUMMY! YUMMY!

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Spaghetti Squash lasagna recipe
Courtesy of skinnytaste.com

www.skinnytaste.com/2011/09/spaghet
ti-
squash-lasagna.html



*********************************
Spaghetti squash lasagna recipes
Courtesy of yummy.com

www.yummly.com/recipes/healthy-spagh
et
ti-squash-lasagna



*************************************

Spaghetti squash lasagna recipe
Courtesy of retrofit.com

www.retrofitme.com/recipes/Spaghetti
-S
quash-Lasagna-Recipe



**********************************

Spaghetti squash lasagna recipe
Courtesy of allrecipes.com


allrecipes.com/recipe/baked-spaghett
i-
squash-lasagna-style/








Edited by: PERSISTENCEMIMI at: 10/7/2013 (19:08)
I'll celebrate 16 years of Maintenance on July 2nd, 2020

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PERSISTENCEMIMI Posts: 13,941
10/3/13 8:04 P

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LARGE SWEET POTATO KIBBEH with MOZZARELA and TOMATO
Serves 8

I made this recipe last week and now my husband asks me to do it again and again. we both love it.
It freezes beautifully.
You may divide the dish into individual servings and have it anytime you want it.
I think I got 16 servings, smaller.
Do not over cook it. use the time suggested
I used 9x13 pan

INGREDIENTS

2 1/4 pounds sweet potato
1 onion, grated
1 teaspoon paprika
1 teaspoon pepper
2teaspoons salt ( I used 1 teaspoon)
4 tablespoons all purpose (plain) flour
2 1/2 cups (12 oz.) bulgur wheat, soaked in water for 10 minutes and sqeezed out in cheesecloth (I soaked it longer time)
2 1/4 cups (9 oz.) grated mozzarella cheese
Scant 1 cup (3 1/2 oz.)drained sun-dried tomatoes, chopped
1 bunch of fresh basil, chopped
1 bunch of fresh parsley, chopped
Olive oil, for brushing and drizzling

METHOD

Pre heat the oven 400 degrees. Prick the sweet potatoes all over with a fork and bake for 45-60 minutes until tender.
Remove from the oven and let cool slightly, then half, scoop out the flesh, and put it into a bowl.
Add the onion, paprika, pepper, salt, flour, bulgur wheat, mozzarella, sun dried tomatoes, basil, and parsley, and mix well until thoroughly combined.
Brush a 12 inch round cake pan with oil.
Put the mixture into the prepared pan, pressing it down firmly.
Score the top into 8 portions and make 3/4 inch hole in the center. Drizzle with oil and bake for 1 hour.
Remove from the oven and let cool before cutting.






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PERSISTENCEMIMI Posts: 13,941
9/16/13 9:53 P

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SWEET POTATO ORANGE GINGER SOUP
Very Easy to make
Makes 6 servings
2 Points Plus per serving

From an excellent cookbook "Dietitians of Canada" by Mary Sue Waisman MSc, RD
I like all their three cookbooks.

Usually, when I'm served a sweet potato soup or butternut soup in a restaurant, it is delicious because there is real cream in it and a lot of it.

This recipe is delicious without the heavy cream. The Carbs are the GOOD ones, therefore make you feel fuller for a longer period of time.
I know we'll eat it all fall and winter times. Actually, all year long.

Notes!
1. 1/2 teaspoon of cumin and white pepper, makes the soup spicy. You may want to try less, and taste before you add more spice.
2. I added 1 TBS. Splenda brown sugar Blend and also ground cinnamon to taste.
3. I didn't cut everything thinly because it went to the food processor anyway.

INGREDIENTS

1 red onion, thinly sliced
2 cups thinly sliced peeled sweet potato
2 tablespoons ginger marmalade, chopped
4 cups reduced-sodium chicken broth
1 tablespoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground white pepper (or to taste)
1/2 teaspoon ground cumin (or to taste)
1/2 teaspoon salt (optional. I eliminated the salt)
1/2 teaspoon Ground cinnamon (or to taste. my addition)
1 tablespoon Splenda Brown sugar Blend (my addition)

DIRECTIONS

1. In a large pot, combine red onion, sweet potato, marmalade and broth: Bring to a boil over medium- high heat. Reduce heat and simmer for about 30 minutes or until sweet potato is fork-tender.

2. Working in batches, transfer soup to food processor (or use immersion blender in pot) and puree until smooth.

3. Return soup to pot and place over low heat. Stir in the orange zest, orange juice, pepper, cumin, cinnamon, brown sugar and salt (if using): Simmer, stirring occasionally, for 10 minutes to blend the flavors.

Nutrients per serving

Calories: 94
Fat: 0.2 g
Saturated fat: 0.0 g
Sodium (410 mg
Carbohydrates: 21 g
Fiber: 2 g
Protein: 3 g
Calcium: 37 mg
Iron: 0.5 mg

To make this soup vegetarian or Vegan soup, switch from chicken broth to vegetable broth.






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PERSISTENCEMIMI Posts: 13,941
9/15/13 7:29 P

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HIGH PROTEIN CRUSTLESS QUICHE
SO EASY TO MAKE
YUMMY!

I served it to guests . They finished the quiche very quickly and asked for the recipe.

INGREDIENTS

1 pound frozen mixed vegetables I used 2 POUNDS of frozen mixed vegetables
8 Oz. light cream cheese (Is Farmer's cheese lower in calories and fat than cream cheese?)
8 Oz. low fat cottage cheese (I used 2 %)
3 large eggs
Salt and pepper to taste
Pam spray or very little margarine/butter to grease the pan lightly
Square or round pan, about half of the size of 9X13 pan

DIRECTIONS
Pre - heat the oven to 350 degrees
1. Cook the frozen vegetables according to package instructions. Drain the water out and move to a large bowl.
2. Add the rest of the ingredients and mix well with the vegetables
3. Grease the pan. Transfer the mix from the bowl into the pan4. Bake for 45-50 minutes or until the quiche is done (I baked it longer)
Check with a knife in the middle to see that it's done.

That simple!





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PERSISTENCEMIMI Posts: 13,941
9/14/13 10:24 P

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I made this apple crisp without flour and only 2 tablespoons of olive oil.

APPLE CRISP

Pre-heat oven to 350 degrees

INGREDIENTS

6 large apples cored and sliced thin. Leave the skin on.
1 cup Oates
1/2 cup of Splenda brown sugar blend
1/2 cup walnuts
1/2 cup raisins
1 cup low fat granola
2 tablespoons olive oil

METHOD

Spray Pam on the baking pan.
Spread sliced apples in the pan.

In the food processor put the Oats, brown sugar, 1/2 cup walnuts, 1/2 cup raisins, 1 cup low fat granola and 2 TBS. olive oil. Pulse few times to chop. Spread over the apples and bake 30 - 40 min.

Enjoy



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PERSISTENCEMIMI Posts: 13,941
9/8/13 8:59 P

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We are trying now to add more vegetarian and vegan recipes to our weekly menu. We are not vegetarian/vegans, but we enjoy eating Whole-grains, Legumes, veggies and fruits. So vegan dishes are something we like to eat.
I found this recipe on Vegweb.com
It turned out to be really delicious.
It required more time for preparation, but next time it will be easier to make it
My husband liked it too.

TATER TOTS VEGAN CASSEROLE

Note!
I doubled the recipe and baked it in a 9x13 pan (yellow pan from Wal-Mart)

INGREDIENTS

1 32 oz. bag Tater Tots
2 tablespoons Earth Balance (or other vegan butter)
2 tablespoons flour
2 cups plain soy milk
1 cup vegetable or mushroom broth ( I used my mushroom powder soup)
1 teaspoon salt (optional)
1 teaspoon dry parsley (or 2 teaspoons fresh. I used a small bunch of fresh parsley)3 tablespoons cornstarch (you can also use more flour)
2 tablespoons olive oil
1 Portobello mushroom ( I used 7 small cremini mushrooms)
1/2 onion, diced (I used 1 large onion)
2 cloves garlic, minced (I used 7 cloves)
2 cups ground crumbles or rehydrated TVP
2 cups frozen mixed vegetables ( I used 4 cups)

METHOD

Pre heat oven to 350 degrees Fahrenheit.

In a medium saucepan, melt butter and add flour, stirring until a paste.
On medium- high heat, slowly add broth (mushroom broth) and then soy milk, a little at a time, using a whisk.

Add cornstarch 1 tablespoon at a time, while heating to boil, stirring constantly.
Once boiling, reduce heat to low, stirring as it thickens up a bit.
Taste, depending on the saltiness of your broth, you can add the optional 1 teaspoon salt or to your liking.
Note!


In a skillet, sauté the diced mushrooms in 1 tablespoon of the olive oil until soft.

Add the onions/mushrooms to the soup mixture along with your parsley.

Then, sauté the onion and garlic in the remaining 1 tablespoon olive oil, till onions are clear.

Add the ground crumbles to the onions and heat the crumbles together with the onions.


In lightly sprayed/oiled 9x9 casserole dish, layer with:
Crumbles
then frozen vegetables
then the mushroom soup
Top with Tater Tots.

Note!
You may want to add at the last 15 minutes some homemade vegan cheese sauce on top of the Tater Tots (I eliminated this step)
You can also top the Tater Tots with French fried onions (I eliminated this step)

Bake uncovered for about 45-60 minutes.

Note! Because I doubled the recipe, I added 20 minutes, in addition to the 60 minutes.

If it start to cook too quickly on top, cover with foil, but I have not had that problem.

Enjoy






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PERSISTENCEMIMI Posts: 13,941
9/8/13 5:08 P

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Tater Tots Casserole Simple and inexpensive
A little different from the recipe we have. Worth the try!


www.food.com/recipe/tater-tot-casser
ol
e-cheap-n-filling-353657










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