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PERSISTENCEMIMI Posts: 13,986
1/12/20 6:48 P

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Courtesy of power-hungry.com
Vegan, gluten-free, paleo recipes

I'm making now these vegan/gluten-0free muffins



www.pinterest.com/pin/436989
9700927879
22/


Well, It turned out not as I expected. I'll give it 5 out of 10.
It may be better to spread on top 1 teaspoon low sugar jam, or couple of slices of banana.
I may not make this muffin recipe again.




Edited by: PERSISTENCEMIMI at: 1/12/2020 (20:39)
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PERSISTENCEMIMI Posts: 13,986
12/26/19 2:55 P

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HEALTHY CHOCOLATE
I'm going to make this healthy chocolate.

1 cup pure, 100% cocoa (no added chemicals)
1/2 cup coconut oil, done in cold press
1/2 cup Silan (made only with dates)


If the coconut oil is too thick, put it in a large pot with boiling water, and put a small pot into the large one, until the coconut oil melts. Then , mix all ingredients.

in a silicon 12 muffin pan, put in each part of the mix.

Refrigerate

And now you have a healthy Chocolate. (but still watch portion control)

Enjoy



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PERSISTENCEMIMI Posts: 13,986
12/1/19 5:16 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: 13,986
11/23/19 11:14 A

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ITALIAN WEDDING SOUP

I went to a cooking demonstration and tasted this soup. Really yummy! I'll make it again and again.

INGREDIENTS

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder

5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot

METHOD

1. In a medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder: shape into 3/4 inch balls
2. In large saucepan, heat broth to boiling: Stir in escarole, orzo pasta, chopped carrot and meatballs.
Return to a boil, then reduce heat to medium.
Cook at slow boil for 10 minutes, or until pasta is al dente and meatballs are cooked well.
Stir frequently to prevent sticking.

Enjoy


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PERSISTENCEMIMI Posts: 13,986
9/25/19 7:28 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: 13,986
8/26/19 6:07 P

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COCONUT CLUSTERS


So healthy and very easy to make, especially with method # 2 (see below) and when you have all the ingredients at home....smile....

I used as a guideline this recipe:

COCONUT CLUSTERS

mommygonehealthy.com/crunchy
-coconut-c
lusters/



COCONUT CLUSTERS

Mimi's INGREDIETNS

3 cups unsweetened coconut flakes. (Trader Joe's)
1 cup pumpkin seeds. (raw)
1/2 cup Chia seeds
1/2 cup Hemp seeds
3/4 cup sunflower seeds. (raw)
2-3 tablespoons BROWN RICE SYRUP
1 tablespoon of pure maple syrup
A little, to taste, of Monk Fruit healthy sweetener, substitute to sugar (Costco)

METHOD

Pure heat oven to 350 F degrees

Mix all the dried ingredients in a large bowl. Then add the wet sweeteners and mix well.

Line the cookie sheet with parchment paper, or NON STICK aluminum foil.

1. I made individual clusters, using my hands. They don't stick well together, but after baking the clusters, they stick well together.

2. Next time when I make them, I'll spread them on a cookie sheet, and tap them with a spoon, all as one piece.
I'll cool the sheet of clusters well, and then break them to pieces.
I think that method # 2 will go faster and easier.





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PERSISTENCEMIMI Posts: 13,986
7/25/19 3:40 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 (16:06)
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PERSISTENCEMIMI Posts: 13,986
7/11/19 5:22 P

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Banana Ice Cream - 3 ingredients

I'm about to make this Ice Cream. I'll let you know how I like it.

I would add a little Stevia to taste, if needed


INGREDIENTS

2 ripe bananas, but not too ripe
2 dates (Madjool dates are the best)
200 mg. (about one cup) of unsweetened almond milk

METHOD

1. Peel the bananas and cut to pieces. Put it in a freezer bag in the freezer for minimum of 2 hours.
2. Take it out from the freezer. Let it sit on the counter for 10 minutes.
3. Move the bananas to a blender. Add the dates and the almond milk and blend until smooth.
If it is not frozen enough, return the Ice Cream to the freezer for one hour more.
Or, you can also add couple of Ice cubes to the blender.


Enjoy


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PERSISTENCEMIMI Posts: 13,986
7/4/19 3:50 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: 13,986
5/20/19 8:54 P

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Bok Choy Recipe

Chinese grocery stores have the best lowest price on Bok Choy
The Baby Bok Choy is sweeter than the regular one

I saw somewhere this recipe and it's great!
Use about 1 pound

Wash the Baby Boy Choy and divide each piece in half, by length.
Boil water and cook it for 1 minute.

Pour over this sauce. (mix all ingredients together first, and cook it for 30 seconds, just to warm it))

1 tablespoon Oyster sauce
1 teaspoon sugar
1 tablespoon cooking oil
1 tablespoon water

Enjoy


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PERSISTENCEMIMI Posts: 13,986
3/4/19 1:03 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: 13,986
1/20/19 12:15 P

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I tasted these two cakes in a luncheon, and both were delicious.
They are both from a box mix. Very quick and easy.
I already made therm and put it in the freezer.
Both freeze well.

emoticon CAKE # 1 CINNAMON SWIRL
I doubled the recipe (2 boxes) and baked it in a 9x13 deep pan

Just buy the Cinnamon Swirl cake by Krusteaz company
Crumb cake or muffin mix
Net WT 21 Oz ( 1 LB 5 oz)
AND follow the directions on the box.

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

emoticon CAKE # 2 CRANBERRY NUT BREAD
The girl who made it doubled the recipe

JUST buy a package of Ocean- spray Cranberries. Can you take a picture of the recipe???
***The recipe is on the package.
Follow the directions on the package.

The girl who made this cake/bread did not have 1 1/2 cups orange juice, so she used 1/2 cup of orange juice and 1 cup of Ocean-Spray Cranberry - Pomegranate juice.
She also did not have walnuts, so she used 1/2 cup Almonds and 1/2 cup Pecans.
Otherwise, she followed the recipe directions.




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PERSISTENCEMIMI Posts: 13,986
1/9/19 10:30 P

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Black bean burger - easy to make


buildyourbite.com/black-bean
-burger-re
cipe/?utm_medium=social&
utm_so
urce=pinterest&utm_campaign=
ta
ilwind_smartloop&utm_content=smaR>rtloop&utm_term=1304546


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PERSISTENCEMIMI Posts: 13,986
1/9/19 10:11 P

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Great lentil burgers

mommyshomecooking.com/wprm_p
rint/14357


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PERSISTENCEMIMI Posts: 13,986
11/24/18 9:23 P

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Georgia peach cornbread coffee cake

Very few ingredients


www.krusteaz.com/recipes/geo
rgia-peach
-cornbread-coffee-cake


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PERSISTENCEMIMI Posts: 13,986
11/3/18 9:15 P

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Stewed Fava beans (Ful Medames)

If using canned Fava beans, it is quick and easy recipe.

I'm making this recipe tomorrow. Have all the ingredients.
I will cook dry Fava beans, rather than use canned Fava beans .

INGREDIENTS
1 15 oz. can chickpeas (I'll not use)
2 15 oz. can fava beans(I'll cook dry Fava beans)
2 large tomatoes
½ bunch parsley
¼ cup olive oil
¼ cup lemon juice
¼ tsp cumin
¼-1/2 tsp salt
1/4 teaspoon Cayenne
2 cloves garlic, minced (optional)I'll use 4
Tahini sauce (optional)
2 tbsp tahini
1 tbsp lemon juice
1 tbsp water

INSTRUCTIONS

Dice tomatoes. Remove stems from parsley stems and chop parsley leaves. Rinse and drain canned fava beans and chickpeas.
Prepare tahini sauce in a small bowl if using. Adding this will make the dish a little creamier.
Whisk tahini sauce, olive oil, lemon juice, cumin, and salt in a large mixing bowl. Add the rest of the ingredients and combine. Taste and add salt as needed. Top with fresh chopped parsley and serve!


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PERSISTENCEMIMI Posts: 13,986
9/11/18 4:21 P

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I got this recipe from a friend. She said it's the best brisket she ever tasted.
FREEZES WELL, up to 2 months.

COCA COLA BRISKET FROM A FRIEND– SERVES 8 TO 12
• INGREDIENTS

• 4 to 6 pounds beef brisket, visible fat untrimmed
• One 12-ounce can Coca Cola*
• 1 envelope dried onion soup mix (yes, seriously)
• 1 cup bottled chili sauce, such as Heinz (may substitute ketchup),
• I’ll use Bennet chili sauce

DIRECTIONS
• To make the Coca Cola Brisket on the stovetop, preheat the oven to 325°F (160°C).
• 2. Pat the brisket dry with paper towels. Place the brisket in a nonreactive roasting pan or a glass baking dish just large enough to snugly fit the brisket.
• 3. Mix the Coke, chili sauce, and dried onion soup mix in a bowl and pour it over the brisket.
• Marinade over night.
• Cover the baking dish or roasting pan tightly with aluminum foil. Roast the brisket until tender, about 30 minutes per pound (so figure 2 to 3 hours total, depending on the size of your brisket).
• 4. Transfer the brisket to a cutting board and let it rest for at least 20-30 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly.
• 5. Trim any visible fat from the brisket, then thinly slice it against the grain. Pile the slices of brisket on a platter and pass the warm pan juices on the side.



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PERSISTENCEMIMI Posts: 13,986
8/2/18 7:39 P

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FLOURLESS CHOCOLATE GLUTEN FREE TAHINI BREAD

I make this bread all the time, but I never made it with cocoa powder and protein powder.
Such an clever idea.
Also, I never thought of making this bread in the Vita Mix, which I have for over 10 years.
It will be easier, but I wonder how sticky it will be.....

Source: purelytwins.com. great website.

Ingredients


1 cup tahini (9oz/256 grams)
4 eggs
2 tablespoon maple syrup (1 1/2oz)
1 teaspoon vanilla extract
1/4 cup protein powder (1 oz/30 grams)
2 tablespoon cocoa powder (10 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions

Preheat oven to 350 degrees.
Place eggs, tahini, maple syrup and vanilla into a Vita-mix blender and blend together.
Next add in protein powder, baking soda, baking powder and cocoa.
Continue to blend until everything is well blended.
Warning: BATTER IS VERY THICK so take your time. And a little sticky.
Grease with coconut oil or ghee a bread loaf pan.
Place bread batter in bread loaf pan. Size pan we used: 8.5 x 4.25.
Bake for 20-25 minutes at 350 degrees. Or until toothpick comes out clean.
Slice and enjoy.




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PERSISTENCEMIMI Posts: 13,986
9/10/17 3:24 P

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I ate this salad today and liked it a lot.
Good source of protein
Very easy to make

Ingredients

1 small can broad (fava) beans
1 can garbanzo beans
Green pepper, diced small
Red pepper, diced small
red onion, to taste, diced small
Italian parsley, chopped
Olive oil
Lemon
Garlic
Salt and pepper

Mix well and refrigerate



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PERSISTENCEMIMI Posts: 13,986
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.....

Edited by: PERSISTENCEMIMI at: 6/13/2017 (14:33)
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6/2/17 4:25 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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5/21/17 5:56 P

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FAVA (BROAD) BENA SALAD

you can find fava beans in Mediterranean, middle eastern, Indian and sometimes Italian
stores.

INGREDIENTS

1 cup dry fava beans
scallions, a bunch, chopped
Fresh baby dill, chopped
Cherry tomato, cut in half
cumin to taste. I like cumin, so I use more
salt and pepper to taste
Olive oil

METHOD
Soak the fava beans in water over night.
Change the water and cook until they are ready to eat, but not mushy. It will take about 2 hours to cook.
Drain the fava beans and put them in a beautiful bowl.
Add all the other ingredients, mix well . Refrigerate.
Serve at room temperature.
Enjoy

The Benefits Fava Beans

healthyeating.sfgate.com/benefits-fa
va
-beans-4574.html





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5/20/17 10:02 P

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Today I made kind of a new recipe. GLUTEN FREE

Millet and Farro "cake" It takes less than 5 minutes to make it

You can use only millet, brown rice, farro

Pre-heat oven to 350 degrees

In a glass Pyrex pan 9x13
Add to pan:

1 cup (1/2 cup millet and 1/2 cup Farro mixed well). Trader Joe's sells 10 minute Farro
5 cups of almond milk (I like sweetened Vanilla Almond breeze milk 13 gram of sugar per a cup! Ouch!) you can use unsweetened almond milk
Stevia or Stevia to Taste 1 stick of cinnamon
1 apple, peeled, cored and diced
Mix all well in the pan

Bake for 1 hour. Turn off the oven and leave the pan in the oven for 10 extra minutes

DELICIOUS!!!



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5/20/17 9:23 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

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: 13,986
3/26/17 9:13 P

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This Rub Makes the Chicken Breast Yummy. Easy and quick to make
Coating Chicken Breast

In a small bowl, mix together:

A little oil that can stand high temperatures (grape oil?)
Paprika
Dry onion powder
Dry garlic powder
Tiny cayenne to your taste

Mix well and rub it on the chicken breast.
Grill on both sides, until the chicken is done, but not dry. I grill it in a non-stick pan.

Enjoy





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1/18/17 5:20 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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Cornbread (Gluten Free) 3 Ingredients
Make 12 muffins
If you wish, add Splenda/Stevia for sweetness

Ingredients

1 can creamed corn
2 egg whites
1 cup self-rising Cornmeal

Method

Pre-heat oven to 400 degrees
Combine all ingredients and mix until moist
Pour into muffin cups that have been sprayed with non-stick Pam
Fill 3/4 full
Bake for 15 minutes


Recipe for self rising cornmeal

www.food.com/recipe/self-rising-corn
me
al-255005






Edited by: PERSISTENCEMIMI at: 12/27/2016 (18:30)
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* 37 Calories per Brownie

Source: hurrythefoodup.com
Makes 9 servings
Use 8x8 pan
If using GF oats, it's GF brownie

Ingredients

3/4 cup non fat Greek yogurt (can use vanilla flavor)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup old fashioned oats (I use gluten free Oats)
1/2 cup Truvia/Splenda (or less)
1 egg
1/3 cup applesauce
1 teaspoon baking powder

Method

Pre-heat oven to 400 degrees
Combine all ingredients in food processor
Spray the pan. Pour to pan
Bake 15 minutes
Divide to 9 large squares

Enjoy




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11/27/16 3:35 P

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Gluten free oatmeal

INGREDIENTS
1 1/2 cups water
4 cups (leveled) old fashioned oats, gluten free
1 tablespoon raw Tahini
honey to taste
walnuts

METHOD
Cook the oats with the water. Take off the stove.
Add the rest of the ingredients and mix well together.
Refrigerate



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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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Chicken Stripes with Leek and Mushrooms

5 - 6 servings
It is a quick & easy recipe to make, especially if you do the prep ahead of time.
It tastes the best when you serve it fresh and hot, right after cooking.
We liked it a lot.

INGREDIENTS

A little over 1 pound of breast of chicken (600 grams), cut to stripes
1 1/2 pounds leek, white part only ( I used less)
12 oz. of mushrooms
1 cup of chopped parsley
1-2 TBS. olive oil (I used 1 TBS.)
Salt
Pepper
1 TBS. chicken powder (granules)

METHOD

1. Clean well the leek and mushrooms. Cut both to slices and keep aside
2. Heat a large pan with the oil, Sauté the chicken until golden color. Take out and set aside.
3. Add to the pan the leek, and sauté until golden color. Add the mushrooms and sauté for 10 more minutes.
4. Add the chicken to the pan with the parsley, salt, pepper and chicken powder. Mix well
5. Cover the pan and cook for 10 more minutes on low heat.
Serve immediately with potatoes or rice




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Thanksgiving Leftovers Turkey. Turkey Pot Pie-Yum!
We bake a larger turkey for Thanksgiving, so we can make 4 turkey pot pies with the leftovers.

Here is the recipe for the chicken pot pie.
*Just replace leftovers turkey meat for the chicken.
I always make 4 pies. Freeze 3 and leave one for us to eat.
The recipe is for FOUR (4) PIES.
Very easy to make!
Freezes beautifully.

TURKEY POT PIES


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.
***This recipe is for making 4 chicken/turkey pot pies.

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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7/8/16 7:22 P

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emoticon
PUFF PASTRY ROLLS WITH CHEESE AND SPINACH FILLINGS

I always have in the freezer these delicious puff pastry rolls with yummy fillings, but UNCOOKED. I just fill them with any filling and freeze them UNCOOKED.
I only buy Pepperidge farm frozen sheets. (until I'll make my own puff pastry dough.........smile....)
When I want to bake them, I thaw them on the counter for about 30 minutes. I brush the outside with egg wash, and bake according to the directions for puff pastry.
I usually put it on a pre-heat oven about 20 minutes before guests are coming. I only use Pepperidge farm brand name.
$4.99 a package with two large sheets. I can make four rolls out of two sheets with a lot of filling in each one. I buy two packages for 8 rolls.

Notes after I made the puff pastry yesterday:
1. To make 6 huge rolls with lots of filling, for 25 people I use the dough as is, meaning:
I buy 3 packages of puff pastry sheets, Pepperidge farm. Each package has two sheets. 3 packages will have 6 huge rolls.
2. I made more filling of spinach/cheese, so the last roll half was filled with the ricotta cheese and the other half with spinach/cheese
3. Cheese filling: 1 1/2 pounds polio ricotta cheese and between 1/2 and 1 package of Feta cheese (I used 1/2 a package of Feta cheese. I can add more.
Fresh baby dill, chopped. 3 eggs and spices.
Spinach/cheese roll: I used 3/4 pound of mozzarella and provolone mix.
Buy 1 pound instead. Also 1 pound of grated cheddar cheese (instead of 3/4 pound.
8 packages of frozen chopped spinach (1 pound each). 3 eggs and spices.

The amounts of all the ingredients are for 6 huge rolls with lots of filling (3 packages of puff pastry)

FILLING # 1 - CHEESE FILLING for 3 huge rolls with lots of filling emoticon

1 pound crumbly white Feta cheese (or equal quantities of Feta and cottage cheese)
4 tablespoons of finely chopped fresh baby dill (or parsley or chives or mint) I use more.
2 pounds of polio ricotta cheese ( higher in fat)
3 eggs (lightly beaten)
Do NOT add any salt

Mix well all the ingredients. Fill the dough and freeze it.

FILLING # 2 - SPINACH FILLING for 3 huge rolls with lots of filling emoticon

I quadruple the recipe (by 4 times) This recipe is 4 times larger

Eight packages 8 oz. each (250 grams) of frozen chopped spinach
1 tablespoon butter (optional)
1 pound grated Gruyere or cheddar cheese (I buy cheddar. It is cheaper)
I sometimes mix regular cheddar with super sharp cheddar, but much less super sharp)
3 eggs (lightly beaten)
black pepper (to taste)
1/4 teaspoon nutmeg, optional (I love this spice)

METHOD

De-frost the spinach and squeeze ALL the water out
Add butter (optional) and grated cheese, the lightly beaten egg, and black pepper to taste.
Do NOT add salt unless necessary. Take into account the saltiness of the cheese melting into the spinach.
Mix well. Fill the dough and freeze it.



Edited by: PERSISTENCEMIMI at: 7/10/2016 (21:29)
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6/21/16 7:32 P

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35+ Easy Desserts with 3 Smart Points or Less!


simple-nourished-living.com/
2016/02/we
ight-watchers-35-easy-desser
t-reci
pes-3-smart-points/


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6/17/16 8:48 P

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The BEST Gluten Free Tahini Bread
NO GLUTEN
NO FLOUR!
* The original recipe (without the banana, divided into 12 servings, gets 3 Smart Points per one serving

What is Tahini? It is sesame seeds paste (100% ground sesame seeds)

www.whfoods.com/genpage.php?tname=da
il
ytip&dbid=199


I decided to add a ripe banana, mashed, to the recipe and it is even better. Very moist.
Sometimes I add walnuts, pecans or other nuts.
* I actually use 12 tablespoons of tahini paste and 6 eggs

INGREDIENTS

2 tablespoons honey
4 eggs
1 teaspoon baking powder
8 tablespoons tahini paste
1 ripe banana, mashed

METHOD

Pre-heat oven to 350F

In a bowl, mix all the ingredients well. (NOT in the food processor. Too much mess)
Pour into two mini loaf bread (aluminum), sprayed with Pam.
Bake for 18-20 minutes, or until the knife inserted in the bread is dry.
Do not overcook



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6/2/16 9:43 P

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5-Ingredient Fudgy Flourless Protein Brownies (82 calories per one brownie!)

I got this recipe from a friend. I haven't tried it yet.

These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free

Serves: 8

INGREDIENTS

•2 (200 g) very ripe bananas
•¼ cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips

INSTRUCTIONS

1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.

Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it.

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5







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4/24/16 8:46 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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3/9/16 9:26 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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3/6/16 6:07 P

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Indian potatoes and green beans


showmethecurry.com/subzis-vegetables
/a
loo-potatoes-and-green-beans-subzi-rR>ecipe.html


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2/18/16 7:53 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon .

Weight Watchers CHEESE SOUP

A girl from Weight Watchers gave me this recipe. She said that it tastes much better than the famous Weight Watchers vegetable soup = 0 Points than and now.
The soup is ready in less than 10 minutes. So easy to make.
The Rotel gives a nice "kick" to the soup.
The 2 % Velveeta cheese probably makes it tastes better. Yes. Definitely
I'm sure that the Smart Points for this recipe will be more than 1 point per cup.
We ate the soup today. Really good. Very filling. Wonderful!

The soup makes 12.5 cups

For those who count Smart Points: Please calculate

Per 1 cup serving:
Calories: 48
Saturated fat: 1.2 grams (in the Velveeta cheese)
Sugar: 2.4 grams
Protein: 4 grams


INGREDIENTS

1. 1 Large can of fat free, low sodium chicken broth - 48 oz.
2. 1 - Big bag of frozen California Medley vegetables - 2 pounds bag (32 Oz.)
3. 1 - small can Rotel diced tomatoes - MILD (diced tomatoes & green chilies) 10 oz. can

4. 10 oz. 2 % milk Velveeta cheese

Sometimes she adds chopped onions and a can of mushrooms on occasion.

METHOD

Simmer in pot the first three ingredients until the vegetables are cooked. After it came to a boil it took ONLY 5 minutes for the vegetables to be ready. (please taste)
Mash them for small consistency: Some put them through the food-processor. I used the food processor. Return the veggies to the soup.

Now melt in 10 oz. of the 2% milk Velveeta Cheese. It melts in seconds.

Enjoy!..... It is really good!





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2/16/16 4:41 P

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WW CHEESE SOUP

A girl from Weight Watchers gave me this recipe. She said that it tastes much better than the famous Weight Watchers vegetable soup = 0 Points than and now.
The 2 % Velveeta cheese probably makes it tastes better.
I'm sure that the Smart Points for this recipe will be more than 1 point.

Note! I'll check the actual weight of the frozen veggies, chicken broth and Rotel can.
I'll update the recipe when I have all the information - later today.


INGREDIENTS

1. 1 Large can of fat free chicken broth
2. 1 - Big bag of frozen California Medley vegetables
3. 1 - small can Rotel diced tomatoes

4. 10 oz. 2 % Velveeta cheese

Sometimes she adds chopped onions and a can of mushrooms on occasion.

METHOD

Simmer in pot the first three ingredients until the vegetables are cooked.
Mash them for small consistency: Some put them through the food-processor.

Now melt in 10 oz. of the 2% Velveeta Cheese.

Enjoy!..... It is really good!





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1/23/16 7:36 P

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Zucchini soup - Tasty and low in calories (38 calories per 8 ounce cup))
My friend gave me this recipe today and I made it. Very tasty.

ZUCCHINI SOUP
12 servings
Each serving is 8 ounce cup
Each cup is 38 calories

INGREDIENTS

6 very large zucchinis, peeled and cut into large chunks (300 calories)
one large onion, chopped (60 calories)
5 cloves garlic, peeled and minced (you can use less or more, to your taste)
1 teaspoon olive oil (40 calories)
2 tablespoons sour cream (5 g fat) (60 calories)
Salt and pepper to taste
Other spices you like (optional)
Fresh baby dill, rinsed well and chopped fine (optional. I added it because I like baby dill.
When the soup was done, I added more fresh baby dill)
5 cups low sodium chicken broth or soup powder/Bullion. If you use bullion/powder or powder, add 5 cups of water (I used soup powder. 0 calories)

DIRECTIONS

1. heat the oil and sauté the onion on medium heat until soft. Add the garlic and sauté couple of minutes more.
2. Add the rest of the ingredients EXCEPT sour cream. Bring to a boil, reduce the heat to low, and cook the soup for 25 minutes.
3. Cool a little and mash the zucchini in the pot with a hand blender, or put the zucchini in the food processor to mash. (I don't have the hand blender so I used the food processor)
3. Cool the soup a little more. In a bowl, put the sour cream. Add soup to the bowl, mix well. Add more soup to the bowl. Mix well. Now add the sour cream mixture to the whole soup and mix very well.

Yummy!
38 calories per cup
Wonderful!



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1/2/16 10:58 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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12/1/15 3:48 P

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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 9:20 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: 13,986
10/3/15 4:45 P

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Enjoy your weekend too, Irish
Mimi

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IRISHEI's Photo IRISHEI Posts: 10,047
9/28/15 8:32 A

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Thanks Mimi. emoticon

Enjoy your week.
hugs, Irish Ei

Spark Anniversary 9/2/2010

Irish Ei
from: OH
January 31
EST


Total SparkPoints: 144,587
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PERSISTENCEMIMI Posts: 13,986
9/26/15 11:33 A

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Healthy Foods, Fast
Great recipes, courtesy of the Food Network. There are days that this link can be very handy and helpful.
Enjoy!



www.foodnetwork.com/healthy/packages
/h
ealthy-every-week/quick-and-simple.html






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PERSISTENCEMIMI Posts: 13,986
7/5/15 10:34 A

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CORN PAW


Sometimes I like to eat a" not so healthy" food . As long as I'm not doing it too often and I take a smaller portion, I can maintain my weight loss better.

Yesterday, at the 4th of July party, someone brought this dish . It was a huge success so I requested the recipe. I just got it. No wonder it was delicious. One stick of butter in it!!!
So easy to prepare. I'll prepare it the way it is written, but take smaller piece(one piece).
I'll make it sometimes for a potluck lunch or dinner

CORN PAW

1 can creamed corn

1 can whole kernel corn, undrained

2 eggs

1 cup sour cream

1/2 cup butter, melted

1 pkg. Jiffy corn muffin mix


Mix all ingredients and place in a buttered 2-1/2 quart casserole dish (a 2 quart dish will also work). Bake uncovered at 350 for 90 minutes.


Good hot or cold.




Edited by: PERSISTENCEMIMI at: 7/5/2015 (10:43)
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PERSISTENCEMIMI Posts: 13,986
6/27/15 9:27 P

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52 Healthy Meals in 12 Minutes or Less

Enjoy


greatist.com/health/52-healthy-meals
-1
2-minutes-or-less


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PERSISTENCEMIMI Posts: 13,986
5/19/15 4:31 P

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Frappe- Mocha simple and quick
Starbucks copy cat

On my list to make this week


thischickcooks.net/2011/05/20/iced-f
ra
ppe-mocha-simple-quick/


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5/5/15 7:17 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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PERSISTENCEMIMI Posts: 13,986
4/30/15 4:57 P

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2 PP (Weight Watchers Points Plus) per serving

3-2-1 Cake in a Cup - Done in 1 Minute

INGREDIENTS

1 box of DRY Angel food cake
1 box of any box DRY cake you like (it does not have to be low fat)
Mix the two box together. Mix it well. (DRY mix)
Store in an air tight container

METHOD

In a safe Microwave cup (try first in a large cup) put:

3 tablespoons cake mix
2 tablespoons water
Mix well in the cup

Microwave for 1 minute

Done!

I've found that it came too dry. I'll either add more water, or reduce the time it is in the Microwave.

emoticon Please do not expect to have a large portion. Not for 2 Points Plus.........






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PERSISTENCEMIMI Posts: 13,986
4/6/15 10:52 A

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SPICY WHOLE ROASTED CAULIFLOWER

I'm making this recipe today. I'll check back how it turned out.

www.purewow.com/entry_detail/recipe/
88
21/Forget-florets--roast-the-whole-dR>amn-cauliflower.htm


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PERSISTENCEMIMI Posts: 13,986
4/2/15 1:19 P

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Just add a salad and you have a main meal

Chicken Quesadillas
This I'll definitely make. Looks delicious.
I'll not use so much cheese.


www.foodnetwork.com/recipes/ree-drum
mo
nd/chicken-quesadillas-recipe.html


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PERSISTENCEMIMI Posts: 13,986
3/14/15 8:29 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: 13,986
2/27/15 4:36 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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PERSISTENCEMIMI Posts: 13,986
1/17/15 11:56 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Ten-Minute Blackberry Cream Pie

Such a hit with company. We finished the pie very quickly (6 adults)
Everyone loved this pie
WOW!
Be creative: Change the berries and the yogurt flavors.....


Serves: 8 servings

Ingredients

1 (9-inch) store-bought LOW-FAT graham cracker pie crust (do not bake the crust. No need for it)

Pie filling:
1 (10-ounce) package fresh or frozen blackberries (I used frozen mixed berries from Trader's Joe)
3 tablespoons blackberry jam (I used whatever jam I had in the house)

1 (8-ounce) tub whipped topping (Cool Whip)
3 Yoplait yogurts: one vanilla and two strawberries flavors

Directions

1. Put the thawed blackberries in a bowl and mash them with a fork until broken up. Drain all the liquids out. Add the jam and mix until combined.
2. Spread the berries over the crust
3. Mix well the 3 yogurts together with the Cool Whip.
4. Top with the mixed whipped topping over the mixed berries . Refrigerate





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PERSISTENCEMIMI Posts: 13,986
1/4/15 10:14 P

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Today we drank smoothie that we liked very much

Ginger
Kale
Spinach
Apple
Banana
1 cup unsweetened almond milk
couple of ice cubes
Stevia to taste

Done in the Vita Mix




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PERSISTENCEMIMI Posts: 13,986
12/23/14 9:55 P

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Quick and Easy Christmas Desserts Recipes
Enjoy


christmas.food.com/recipes/christmas
-d
esserts/quickandeasy?pn=2


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PERSISTENCEMIMI Posts: 13,986
12/13/14 10:17 P

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Flounder Fish with Plum Chutney, Island Soyaki, and Orange Ginger Wok Sauce

The nutrition information is for I tablespoon = 3 teaspoons
I use only 1 teaspoon of each.

The Island Soyaki is from Trader's Joe
1 TBS: 25 calories, 0.5 fat, 5g Carbs, 4 g sugar, 320 mg. sodium

The Plum Chutney is from the Indian store
1 TBS. 55 calories, 0.06 fat,300mg sodium, 13 g Carbs, 13 g sugar

The Orange Ginger W2ok sauce is from the Chinese store
1 TBS. 20 calories, Fat 0mg , Sodium 110mg, Carbs 5g , sugar 4g

I buy frozen flounder and thaw it.

Put dry fish spices on the fish, on one side.
Heat olive oil and sauté the fish about 5 minutes on medium heat, covered.
Turn to the other side and now add the three sauces. With the lid on, cook for about 5-7 minutes more, until the fish is ready, but still very moist.
The sauces will caramelized and will add a wonderful aroma and great taste.
The plum Chutney is sweet.

Enjoy




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PERSISTENCEMIMI Posts: 13,986
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: 13,986
10/22/14 10:01 P

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Delicious Yogurt Dessert (1 cup = 4 Points+)

Our WW leader gave us this recipe. I made it and it is wonderful.

* Be creative and change the pudding flavors. One girl from WW tried it with banana pudding and said it was great.

INGREDIENTS

20 oz. plain, fat free yogurt ( I use Greek Fage yogurt)
20 oz. can crushed pineapple, in unsweetened juice, DRAINED
1 small can of mandarin oranges, DRAINED
8 oz. Cool Whip (Fat free?)
1 small, cream cheese instant pudding, fat free, sugar free, DRY

DIRECTIONS

Mix all and refrigerate

Enjoy



Edited by: PERSISTENCEMIMI at: 10/22/2014 (22:08)
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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: 13,986
9/24/14 1:34 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 6:00 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 (22:10)
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7/6/14 8:06 P

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DESSERT POLENTA

I tasted a sample of this dessert and it was very tasty.
I never ate Mascarpone cheese.
If this dessert is rich, I'll eat a small portion for one serving.
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes

INGREDIENTS

2 1/2 cups water
3/4 cup cornmeal
1/4 cup sugar
Salt
1/4 teaspoon cadamon
1/4 teaspoon allspice
1 orange juice and zest
3 tablespoons butter
4 ounces mascarpone

DIRECTIONS

1. In a medium size pan bring the water to a boil. Slowly add in the cornmeal while mixing constantly to avoid lumps.
Add the sugar, salt, cardamom, allspice, orange juice and zest and simmer 15 minutes while stirring occasionally, being sure not to let it stick on the bottom.

2. Turn off heat and allow butter to melt and fold in the mascarpone.
Pour polenta onto a sheet tray and place into the refrigerator to cool.

3. Once cooled, cut polenta into desired shape and top with fresh fruit.

Enjoy






Edited by: PERSISTENCEMIMI at: 7/3/2015 (23:03)
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5/4/14 6:26 P

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CHICKEN THIGHS WITH SWEET POTATOES, DRY APRICOTS & WINE

I made this recipe again. We rally like it. Amazing flavors

Everything is baked in an Reinhold oven bag.
Delicious Recipe
Easy to make
Great for your family and for company

Notes!
1, I only use GARNET sweet potatoes. They are so sweet. Better than candy.....
2. If you use the recipe as is, you only need an oven bag size up to 8 pounds.
For large group, I double the recipe and I use an oven bag size up to 24 pounds.
3. My favorite mustard is Rothschild's Farms, raspberry, honey mustard. Yummy!
4. Put the oven bag in a deep oven pan, just in case that some liquid drip out of the bag...exactly what happened to me.......

INGREDIENTS

8 pieces of boneless, skinless, chicken thigh
2 tablespoons honey mustard (see note # 3)
4 tablespoons olive oil (I use 2-3 tablespoons)
2 tablespoons honey
6 cloves of garlic, minced (I use more)
3 sweet potatoes, peeled and cut to quarters (see note # 1)
2 tablespoons thyme leaves (leaves only)
1 purple onion, sliced
5-6 oz. (150 grams) of dry apricots
1/2 cup dry white wine
Salt and pepper to taste

DIRECTIONS

1. Pre- heat oven to 350 F degrees. Put ALL the ingredients in a large bowl and mix well
1. Move everything from the bowl to an Reinhold oven bag, tie it well and make some slits with a knife on the top of the bag, close to the tie.
2. Bake for and h 1 1/2 hours, or until the chicken is nicely brown.

Enjoy




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5/2/14 9:07 P

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VEGETABLE SOUP FROM LEFTOVERS

1. I always have in the freezer chopped baby dill.
2. I always have in the freezer frozen mixed vegetables: carrots, peas, green beans and corn.
I had onions, celery, a piece of fresh ginger, 3 sweet potatoes and chicken broth.

Notes
1. I only buy GARNET sweet potatoes. They are so sweet . Better then candy.
2. I like to add the baby fresh dill at the last 5 minutes of cooking.

VEGETABLE SOUP

INGREDIENTS

2 large onions, chopped (in the food processor
1-2 tablespoons olive oil
Fresh chopped dill (from the freezer)
3 GARNET sweet potatoes, peeled and diced small
8-9 cups of chicken broth (or chicken bouillon with water)
Celery, about 8 stalks, washed well, peeled, if needed and diced small (in the food processor)
2 pounds of frozen mixed vegetables
2 tablespoons of mango chutney (I always have in the refrigerator)
Fresh ginger, peeled, a small piece, minced
Salt and pepper to taste
2 tablespoons flour, mixed with cold water to use at the end to make the soup a little thicker.

DIRECTIONS

1. Heat the olive oil, and sauté the onions, until golden color and caramelized a little.
Add the celery and continue to sauté for 5 more minutes.
2. Add the chicken broth, sweet potatoes, mango chutney, frozen vegetables, ginger
Bring to a boil, lower heat and simmer for about 25 minute.
Add the flour mixed with the cold water. Mix into the soup.
Add now also the baby dill and continue to simmer 5 more minutes

Yummy!
Enjoy



.

I'll celebrate 16 years of Maintenance on July 2nd, 2020

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PERSISTENCEMIMI Posts: 13,986
4/20/14 8:44 P

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I bought today Faro and I wanted to see how it will work in the slow cooker, instead of using Quinoa or Steel cut Oats.
Absolutely WONDERFUL results!!! The Faro was soft, melts in the mouth.
I eat it for breakfast with soy milk, or it is a dessert, or a snack.
You can find it in the bulk section of a whole food store, or in a package in the organic section in the grocery store.

FARO PORRIDGE IN THE SLOW COOKER

INGREDIENTS

1 cup Faro
4 cups of water
2 fresh apples, washed and diced with the peel
3 long cinnamon sticks
A little Splenda brown sugar blend
Few dry cherries
Some cranberries
Few dates, diced
A little Stevia

METHOD

Put all the ingredients in the slow cooker on HIGH setting for about 3-4 hours.
Watch it carefully. Make sure you don't BURN it (remember! It is on HIGH setting) . It is done when the Faro is soft and smooth, with a little liquid in.

Really a great discovery. I love it!





I'll celebrate 16 years of Maintenance on July 2nd, 2020

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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PERSISTENCEMIMI Posts: 13,986
2/24/14 10:52 P

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MOCK CHOPPED LIVER
So good! and good for you.

INGREDIENTS
2 large sweet onions, chopped and caramelized to light brown color
A handful of nuts, as almonds, walnuts...
1 can of BABY green peas, rinsed and washed
4 hard boiled eggs
Salt and pepper to taste

METHOD
First, grind nuts in food processor and take out to a bowl.
caramelize the onions
Put in food processor all the ingredients, except for the ground nuts. Mix all well, until you have a smooth paste.
remove to the bowl. Mix well and refrigerate.

Great as a spread on a bread or a cracker, or just by itself as a snack.




I'll celebrate 16 years of Maintenance on July 2nd, 2020

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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PERSISTENCEMIMI Posts: 13,986
2/24/14 7:02 P

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CINNAMON ROASTED BUTTERNUT SQUASH RECIPE

This is really a superb recipe!

I made it yesterday and it tasted better than candy, and it is good for us.
I think that this recipe is so successful because the temperature of roasting is high and it aloud the butternut squash to carmalized.
*** Please watch the oven every 5 minutes, and take it out before it burns.

I made couple of changes:

1. Instead of brown sugar, I used Splenda brown sugar blend.
2. I bought at Costco refrigerate Butternut squash, already peeled and cubed and it had only 6 cups in the bag (this recipe is for 8 cups of Butternut squash) I followed all the ingredients as is.
3. I didn't add cayenne pepper
4. Always heat it up before eating. Will taste better.


www.inspiredtaste.net/25065/cinnamon
-r
oasted-butternut-squash-recipe/







I'll celebrate 16 years of Maintenance on July 2nd, 2020

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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PERSISTENCEMIMI Posts: 13,986
12/16/13 8:08 P

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Chocolate Mousse - Quick , Easy, Yummy Dessert with SECRET Ingredient!!!

INGREDIENTS

2 small packages of sugar free, fat free Instant Chocolate pudding
Skim milk according to box directions
8 oz. light Cool Whip
secret ingredient : 1 teaspoon of DRY Decaf instant coffee

DIRECTIONS

1. Make pudding following the directions on the box.
2. Add Cool Whip and instant decaf coffee
3. Mix well
4. Refrigerate

Most important!!!
Serve it in a clear wine glass or dessert glass. The better it looks, the better it will taste.....

Enjoy



I'll celebrate 16 years of Maintenance on July 2nd, 2020

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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