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MARIELLE1944's Photo MARIELLE1944 Posts: 4,178
6/19/19 1:11 P

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This is Dr. Ornish's Spinach and Mushroom Lasagna
(It is very tasty) It takes about 2 hours from start to finish.
It is packed with phytochemicals and antioxidants that promote heart health.

2 lbs frozen chopped spinach, thawed
1 lb crimini or white button mushrooms
1/4 tsp fine sea salt, divided
1/4 tsp freshly ground pepper
2/3 cup roasted garlic purée
1 1/2 lbs firm tofu, blotted dry and finely crumbled
1/4 cup nutritional yeast
1/2 cup firmly packed fresh basil leaves, finely chopped
1 tbsp fresh oregano, chopped
1/8 tsp cayenne pepper (optional)
1 (13.25 oz) package whole wheat or brown rice noodles
2 (26 oz) jars low-fat marinara sauce
1/3 cup flat-leaf (Italian) parsley, chopped (optional)

1. Preheat oven to 375°F. To make the filling, place thawed spinach in a colander in the sink or over a deep bowl. Using your hands, squeeze or press spinach vigorously to remove excess liquid. Continue to squeeze and press spinach until it is almost dry; excess liquid left in the spinach will make a soggy lasagna. Once drained, you should have about 3 cups spinach. Set aside.

2. Working in batches as necessary, place mushrooms into a food processor fitted with a metal blade. Pulse 6-8 times, until mushrooms are finely diced but not puréed. Place diced mushrooms in a bowl. Repeat with remaining mushrooms until all mushrooms are diced.

3. In a large sauté pan over medium heat, sauté diced mushrooms with 1/8 teaspoon of salt and pepper, stirring occasionally, until the mushrooms release their liquid and liquid evaporates, 15-20 minutes.

4. In a medium bowl, combine mushrooms, drained spinach, roasted garlic purée, tofu, nutritional yeast, basil, oregano, remaining 1/8 teaspoon salt and cayenne, if using. Season to taste with more basil, oregano, and/or cayenne as needed.

5. In a 5- to 6-quart pot over high heat, bring 4 quarts of water to a boil. When water is boiling, add lasagna noodles one at a time, criss-crossing the layers of noodles so they don’t stick.

6. Turn off heat and let noodles soften in hot water for 6 minutes (They will seem undercooked.) Drain. If you need to hold the noodles before assembly, return noodles to pot and cover with cold water. Drain and pat dry thoroughly before using.

7. To assemble the lasagna, spread 1 cup of marinara sauce over the bottom of a 9 1/2x13x2-inch baking pan. Cover sauce with 3 to 4 noodles. Spread 1/4 (about 2 cups) of the spinach-tofu filling over the noodles.

8. Repeat 3 times, using the same amounts of sauce, noodles, and filling each time. Top finished lasagna with 1 cup of marinara sauce. Any remaining marinara sauce can be spooned over the lasagna at serving time, or reserved for another use.

9. Place lasagna on middle rack of the oven and bake, uncovered, for 40 minutes. Cover lasagna with foil and bake for an additional 20 minutes.

10. Remove from oven and discard foil. Let lasagna rest for 10 minutes before serving. While lasagna is resting, reheat remaining marinara sauce, if desired. Cut into squares with a serrated knife. Serve with extra warmed marinara sauce and garnish each serving with chopped parsley, if desired.

Serving: one 3X3inch square
275 calories
5 g. fat
No saturated fat, trans fat or cholesterol.
475 g sodium
41 g carbohydrate
11 g fiber
7 g sugar
19 protein
Excellent source of fiber, vitamin A, vitamins B1, B2, B3, B6, B12, iron, folate, calcium and good source of potassium, vitamin C and magnesium.

You can find it in his new Book: Undo It! or online.


Joy is being willing for things to be as they are. ~ Charlotte Joko Beck

Marielle
Love & light
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3/22/19 7:05 P

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katiesbrightkitchen.com/?fbcl
id=IwAR0-
cU1qcp6oSeG7rvQdVu9GHaLcoIUmE
dwTqk
A7ooGe40ZGbXCG4E90UjU


Susan thought you might like this one!

CHEESE STEAK STUFFED PEPPERS

Ingredients
4 bell peppers, halved
1 tbsp. vegetable oil
1 large onion, sliced
16 oz. cremini mushrooms, sliced
kosher salt
Freshly ground black pepper
1 1/2 lb. sirloin steak, thinly sliced
2 tsp. Italian seasoning
16 slices provolone
Freshly chopped parsley, for garnish
Directions

Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
Garnish with parsley before serving.


Edited by: COOLMAMA11 at: 3/22/2019 (19:09)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

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Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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TRACY6659's Photo TRACY6659 Posts: 3,531
10/30/18 11:13 A

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www.fittoservegroup.com/2016/09/27/l
ow
-carb-pumpkin-bread/


I made low carb pumpkin bread last night with cream cheese frosting. Made 2 large loafs. Even hubby liked it....that never happens with my low carb stuff.

emoticon

* Tracy *
Washington


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CD22590676 Posts: 512
9/4/18 10:38 A

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This is the first time I've visited the kitchen and can see right away I've been missing out on these delicious recipes.

CINDYKC2000's Photo CINDYKC2000 SparkPoints: (417,396)
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9/2/18 5:31 P

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www.lentils.org/?s=muffins

The link above is for muffins made with lentils. Just made the pumpkin chai ones and they were yummy! I even made them vegan with flax eggs. I did sub chai tea for the apple juice.

Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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MILLER-S's Photo MILLER-S Posts: 27,106
7/25/18 3:59 P

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One Pan Honey Lemon Chicken Asparagus (a sheet pan meal)

Ingredients:
Olive oil cooking spray
4 chicken breasts, boneless and skinless
Salt, to season
1/3 cup lemon juice, freshly squeezed
1/4 cup honey
1 tablespoon low sodium soy sauce (optional for added flavor)
1 tablespoon garlic, finely chopped
2 tablespoons parsley, fresh chopped, divided
1 teaspoon salt, (or more to your tastes)
½ teaspoon cracked black pepper, to taste
4 bunches asparagus (37-40 spears), woody ends removed
1 lemon, sliced to garnish

Instructions:
Arrange oven shelf to the middle of your oven. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper and spray with nonstick cooking oil spray. Arrange chicken on the sheet and season with salt; set aside.

Combine together the lemon juice, honey, soy sauce, garlic, half of the parsley, salt and pepper.

Pour three quarters of the honey lemon mixture over the chicken. Arrange the lemon slices over the top. Season with extra salt and pepper, if desired.

Cover with foil and bake for 20 minutes, or until the chicken is cooked through.

Uncover, arrange the asparagus around the chicken. Pour the remaining honey lemon mixture over the asparagus; season the asparagus with salt and pepper. Return to the oven to grill or broil until the chicken is golden and the asparagus is cooked. Garnish with the remaining parsley.

Serve with a side of rice or potatoes.

Notes: You can substitute chicken thighs if you don’t like breasts
You can replace the asparagus with green beans, broccoli, zucchini, or cauliflower

Miller

"I forgive myself and set myself free." ~Louise Hay

"Praise is like sunlight to the human spirit: we cannot flower and grow without it." ~unknown

"The rest of your life is being shaped right now by the dreams you have, the choices you make, & the person you decide to be." ~unknown


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6/8/18 11:05 P

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California Quinoa Salad

damndelicious.net/2014/06/07
/whole-foo
ds-california-quinoa-salad/p
rint/


Mango Black Bean Salad (Forks Over Knives)

4 cups cooked black beans or 2 cans - drained and rinsed
2 mangoes - peeled, halved, pitted and diced
1 medium red bell pepper – seeded and diced small
1 bunch green onions – thinly sliced (I used regular onion and diced)
½ cup finely chopped cilantro
1 jalapeno pepper- minced
½ cup red wine vinegar (I used apple cider vinegar)
Zest and juice of 1 orange
Zest and juice of 1 lime

Combine all ingredients. Chill for at least an hour before serving.


Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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6/6/18 1:55 P

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Refried Beans

1 1/2 - 2 cups cooked beans, rinsed (pinto are traditional, but you can use black beans for something different)
1-2 cloves garlic, chopped
1/4 cup onion, chopped
Cumin, dash
Salt, dash
Pepper, dash
Jalapeno, optional

Place beans, onion, garlic and spices in a saucepan with about a 1/2 cup water. Simmer on the stove until beans are very tender (falling apart). Add small amounts of water as needed. Taste test - add more spices as needed.

When done, let cool and then puree in a blender or food processor.

Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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5/24/18 6:17 P

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Cheese Steak Stuffed Peppers


Ingredients
4 bell peppers, halved
1 tbsp. vegetable oil
1 large onion, sliced
16 oz. cremini mushrooms, sliced
kosher salt
Freshly ground black pepper
1 1/2 lb. sirloin steak, thinly sliced
2 tsp. Italian seasoning
16 slices provolone
Freshly chopped parsley, for garnish
Directions

Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
Garnish with parsley before serving.



ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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5/21/18 7:24 A

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Large meaty portobello mushrooms make a delicious meal when they're simmered in a spicy sauce and served with Quinoa Pilaf (or brown rice, pasta).
•2 large portobello mushrooms
•1/2 cup vegetable juice
•1/4 cup apple juice concentrate
•1/2 cup roasted red peppers
•1 tablespoon reduced-sodium soy sauce
•1 tablespoon seasoned rice vinegar
•2 teaspoons chili powder
•1/2 teaspoon garlic powder
•1/4 teaspoon black pepper

bbq-portobello-recipe-1

Clean mushrooms and remove stems. Cut into 1/2-inch strips.

bbq-portobello-recipe-2

Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender. Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.

bbq-portobello-recipe-3

Add mushroom strips, turning to coat evenly with sauce. Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve immediately.

Per serving (1/2 of recipe):
•Calories: 132
•Fat: 1.2 g
•Saturated Fat: 0.2 g
•Calories from Fat: 8.4%
•Cholesterol: 0 mg
•Protein: 4.7 g
•Carbohydrates: 28.9 g
•Sugar: 19.9 g
•Fiber: 3.9 g
•Sodium: 589 mg
•Calcium: 31 mg
•Iron: 1.8 mg
•Vitamin C: 97.9 mg
•Beta-Carotene: 1906 mcg
•Vitamin E: 1.6 mg


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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CD22590676 Posts: 512
5/19/18 1:59 P

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Usually I don't buy low fat foods; instead I use less of foods with their natural fat still in it...for instance butter on my toast or cream in my coffee or my favorite food mayonnaise. emoticon But, you know what I'm going to try is to actually buy and methodically eat the menus on my nutrition tracker. I think I'll try making an herb bed, too. Lately I read how healthful oregano is and when I made bread I put a lot of oregano in the dough. It turned out great. emoticon

Edited by: CD22590676 at: 5/19/2018 (13:59)
CINDYKC2000's Photo CINDYKC2000 SparkPoints: (417,396)
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5/16/18 11:13 P

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I find my food everywhere. Being in a large city, I have many options. I try to buy organic as much as possible, but cannot always afford it.

I do use a lot of herbs from my bed. I made the tots tonight with chives and green onions from my garden.

Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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5/16/18 11:10 P

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Cindy, those tots looked great in the picture! So, do you use herbs from your beds for all your cooking? Do you dry and store them, when not in season? Are you able to find the different types of ingredients you use in traditional grocery stores, or do you shop specialty stores? You have made a real shift! emoticon

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5/16/18 9:01 P

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www.catchingseeds.com/medite
rranean-ch
ickpea-cauliflower-tots/


Made these tonight. I used my own spices/flavorings. They were tasty.

Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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5/16/18 12:00 P

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In my general laziness, I have not explored our Recipes Tab as often as I should emoticon I tried a couple of Kittie's in April, and forgot about this awesome room for awhile. Lo and behold, I go today to find Susan's two recipes, after she shared on the Porch, and see that way back at the end of April, ELAINE has planted a beauty that is the freshest (get it?!?) entry in the folder. It just so happens to be right what I am searching for- plant based recipes!! So again, THANK YOU, for this team, the Mansion, and all the rooms that offer me a blueprint for my transformation!!!

Edited by: CD22994956 at: 5/16/2018 (12:16)
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4/24/18 9:46 A

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35 Meatless Meals

www.sparkpeople.com/blog/blo
g.asp?post
=35_meatless_monday_meal_ideas


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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LADYHYJINX's Photo LADYHYJINX Posts: 6,884
4/13/18 8:44 A

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Crock Pot Roast and Veggies



~ I trim and cut my roast into quarters, flour lightly, and brown in oil in skillet. My favorite cut of beef to use in beef shoulder, which I could get in FL. Sometimes, the chuck cut is stringy and tough. I'm trying out different cuts to see what works best because I can't get the beef shoulder cut here. Today, it is top round. Let me know what works for you.

~ I pour beef broth (about half the container) in crock pot and stir in dry onion soup mix. I also add some flour, so the broth will be like a thin gravy at the end and cling to the roast better.

~ Peel potatoes and quarter. Add to crock pot. Add peeled carrots. Add onion, quartered. Add celery.

~ Add the roast on top of the veggies. I add more onion on top and pour the remainder of the beef broth over all. I also use the scrapings from the skillet, adding a bit of the beef broth and season it with salt and pepper, then pouring over the roast in the pot.

~ I cook on high for a while and then turn to low, depending on when I want it to be done, taking 6 to 8 hours.

I LOVE having the meal prep done first thing in the morning and ready for dinner. Yummy!

I'll be posting other crock pot recipes. I have a good one using chicken breasts with veggies and making dumplings at the end, really pre-made biscuit dough strips. Delish!

Lady Carol


Edited by: LADYHYJINX at: 4/13/2018 (09:45)
Lady Carol

West Virginia

Captain: Living and Eating Mindfully team
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4/11/18 4:26 P

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EGGPLANT PIZZA

180 Calories

2% carbs

25% fat

8% Fiber

kalynskitchen.com/recipe-for-julia-c
hi
lds-eggplant-pizzas/?utm_campaign=yuR>mmly&utm_medium=yummly&utm_s
ou
rce=yummly


Edited by: COOLMAMA11 at: 4/11/2018 (16:34)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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REESEK65's Photo REESEK65 SparkPoints: (80,873)
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4/5/18 7:06 A

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One-Pan Chicken Fajita Rice
Servings: 6
Ingredients
3 tablespoons unsalted butter, divided
1/2 white onion, diced about 1/2 cup
1/2 red bell pepper, diced about 1/2 cup
1/2 green bell pepper, diced about 1/2 cup
1 clove minced garlic
1 cup long-grain white rice
2 3/4 cup low-sodium chicken broth
1/4 cup sour cream
2 cups rotisserie chicken
1 (4.5 ounce) can Old El Paso diced green chiles
juice of one lime about 1 tablespoon
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
cilantro for garnish (optional)
1 cup shredded cheddar cheese
Toppings:
sour cream, guacamole, diced tomato, cilantro
Instructions
1. In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of
minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
2. Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the
butter and toast for 1-2 minutes.
3. Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder).
Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is
tender. You can add more broth as needed if the rice is not done yet.
4. Sprinkle with cheese and cover with lid to melt the cheese.
5. Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately

Kittie
Slatington, PA

No longer a slave to fear- I am a child of God.
God is not a cosmic vending machine.
Committed Christ Follower


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4/4/18 8:24 P

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Lighter Fettuccine Alfredo
When retooling our fettuccine alfredo recipe so we could enjoy the dish more often, our biggest challenge was finding a way to reduce the amount of cream and then thicken it to a saucelike consistency. By substituting 3/4 cup half-and-half thickened with cornstarch for 1 1/2 cups heavy cream, we created a lighter alfredo recipe.

Yield: 4 Servings

Ingredients
3/4 uphalf-and-half 9 ounces fresh fettuccine
1/8 easpoonfresh grated nutmeg 2 ounces Parmigiano-Reggiano; grated fine (about 1 cup)
Table salt Ground black pepper
1 teaspoon cornstarch
Preparation
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. For optimum Parmesan flavor, it is essential that Parmigiano-Reggiano cheese be used in this recipe. Note that Fettuccine Alfredo must be served immediately and does not hold or reheat well. The texture of the sauce changes dramatically as the dish stands for even a few minutes; serving in warmed bowls helps to ensure that the dish retains its creamy texture while it's being eaten.This recipe was published in our cookbook The Best Light Recipe.

1. Bring 6 quarts water to a boil in a large pot. Using a ladle or heatproof measuring cup, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.

2. Meanwhile, bring 1/2 cup of the half-and-half, the nutmeg, and 1/4 teaspoon salt to a simmer in a 3- to 4-quart saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.

3. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta.

4. Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve.

PER SERVING: Cal 300; Fat 11 g; Sat Fat 6 g; Chol 70 mg; Carb 36 g; Protein 15 g; Fiber 2 g; Sodium 580 mg

Kittie
Slatington, PA

No longer a slave to fear- I am a child of God.
God is not a cosmic vending machine.
Committed Christ Follower


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4/4/18 8:22 P

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Not exactly health food but fabulous for summer pot luck and doesn't have to be chilled!

1 cup crumbled Maytag blue cheese
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon sugar
1/4 cup plus 2 tablespoons white wine vinegar
1 large red onion; finely sliced
3/4 pound hickory smoked bacon
Salt; and freshly ground black pepper
1/4 cup olive oil; plus 1/4 cup
4 pounds new potatoes; scrubbed, cooked until almost tender, drained, and halved

1
Recipe
INSTRUCTIONS
Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.

Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.

Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

Edited by: REESEK65 at: 4/8/2018 (20:02)
Kittie
Slatington, PA

No longer a slave to fear- I am a child of God.
God is not a cosmic vending machine.
Committed Christ Follower


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4/4/18 8:19 P

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Honey Garlic Shrimp Skillet
Author: The Cooking Jar
Serves: 4
Ingredients
1 lb. shrimp, peeled and deveined with tail on
Sauce:
1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
Instructions
1. Combine the sauce ingredients and divide it into half
2. Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade
3. Over medium high heat in a 10" skillet, pan sear the shrimp in some oil. Sear them on both sides in two
batches until browned, about 1 minute per side
4. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
5. Dish and serve hot drizzled with the remaining sauce
Notes
For even more flavor, try adding in some red pepper flakes for heat or fresh lime juice for zest!

This recipe sears better in a cast iron pan and may not perform as well with caramelized bits in non-stick pans.
Recipe by The Cooking Jar at http://www.thecookingjar.com/honey-garlic-
shrimp-skillet/

Edited by: REESEK65 at: 4/8/2018 (20:03)
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Easy Zucchini and Squash Gratin
prep 20 minscook 15 minstotal 35 mins
author the seasoned mom

yield 6

Ingredients
¾ lb. zucchini
¾ lb. yellow summer squash
2 tablespoons olive oil, divided
½ teaspoon minced garlic
½ cup finely-diced onion
1 cup canned unsalted crushed plum tomatoes in juice
1 tablespoon fresh basil
1 tablespoon fresh parsley
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 400 degrees F. Spray a medium-sized baking dish with cooking spray and set aside (I used a deep 5-inch by 9-inch dish, but a 7x11-inch dish or anything similar in size will work well).
Slice zucchini and squash into thin rounds (I like to use a mandolin to make it fast and uniform, but it’s not necessary).
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add garlic and cook (stirring constantly) for about 1 minute. Add zucchini and squash to the skillet. Stir and cook until vegetables are tender (about 5-6 minutes). Remove from heat.
In a small saucepan, add remaining 1 tablespoon of oil and diced onion. Cook onion over medium heat until translucent (about 2 minutes), and then add the tomatoes (with their juice) and the basil. Simmer tomatoes about 5 minutes. Stir in parsley, salt, and pepper to taste.
Spread half of the zucchini/squash mixture into the bottom of the prepared baking dish. Cover with half of the tomato sauce from the saucepan, and sprinkle with 1 tablespoon of grated Parmesan.
Add another layer with the remaining zucchini, top with the remaining sauce, and finish with the last 2 tablespoons of Parmesan.
Bake for 15 minutes, or until cheese is melted and the top becomes golden brown.
Allow dish to sit for about 10 minutes before serving.
Notes
Recipe inspired by Essentials of Classic Italian Cooking.

Recipe by The Seasoned Mom at https://www.theseasonedmom.com/easy-zucchi
ni-squash-gratin/

87 cals/ 6 g fat/8carbs /3protein per serving

Edited by: REESEK65 at: 4/4/2018 (19:51)
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4-Ingredient Healthy Chicken Enchilada Casserole
prep 5 minscook 35 minstotal 40 mins
author the seasoned mom

yield 6

Ingredients
2 cups (12 ounces) diced or shredded cooked chicken (such as rotisserie chicken meat)
1 ½ cups enchilada sauce
1 cup reduced-fat shredded Mexican-blend cheese
8 (6-inch) corn tortillas
Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole
Instructions
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray.
In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
Garnish with optional toppings!
Recipe by The Seasoned Mom at https://www.theseasonedmom.com/4-ingredien
t-healthy-chicken-enchilada-casserole/

Kittie
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3/22/18 9:54 A

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I'm going to make these salmon stuffed pea pods as my Spring has Sprung treat:



Ingredients:

~ 30 pods fresh snow peas, trimmed 1
~ (3 ounce) package cream cheese, softened
~ 1 ounce smoked salmon, flaked
~ 1/8 teaspoon garlic salt
~ 1 pinch ground black pepper
~ 1 pinch dried dill weed, or to taste

Directions:

Prep
30 m

~ Split each snow pea down one seam.
~ Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth.
~ Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

www.allrecipes.com/recipe/233
856/mauig
irls-smoked-salmon-stuffed-pe
a-pod
s/?internalSource=streams&ref
e
rringId=17215&referringContentTyp<
BR>e=recipe%20hub&clickId=st_trending_b


Lady Carol

Edited by: LADYHYJINX at: 3/22/2018 (09:57)
Lady Carol

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3/3/18 10:31 A

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For our pot luck, I started with a large Sweet Baby Rays bbq sauce and added a large can of tomato puree, about half cup brown sugar, some worcestershire, and a Tablespoon mustard. Cooked for a while and poured over baked meatballs. It was delish.

My scratch bbq sauce would start with melting a stick of butter, minced onion and garlic in a sauce pan. Add tomato sauce, Worcestershire, mustard and brown sugar to taste.

Lady Carol


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BUTTERNUT SQUASH SOUP (savory version)

2.5 lbs butternut squash, peeled, seeded and cut into 2 inch chunks(about 7 cups)
***DO NOT USE PRECUT SQUASH***
2 T butter
1 large sweet onion diced ( about 1 cup)
Salt and pepper
4 cups Vegetable broth or low sodium chicken broth( I prefer the chicken)
1-2 cups water
2 sprigs fresh thyme or 1/2 tsp dried
1 bay leaf
pinch of cayenne pepper or red pepper flakes
Sour cream for garnish(optional)

Preparation:
1. Place squash in microwave safe bowl, cover and cook 14-18 min (stir halfway through) until paring knife glides easily through flesh. CAREFULLY transfer squash to colander set in bowl and drain for 5 minutes reserving liquid. (squash will be very hot and the steam can burn you!)

2. Melt butter in 5 qt pot or dutch oven over med high heat. Add Squash, Onion and one teaspoon salt; cook stirring occasionally until squash pieces begin to break down and a brown fond (crucial flavor point) forms on the bottom of the pot.(10-15 minutes)

3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme, bay leaf and cayenne pepper. Increase heat to high and bring to simmer. Reduce heat to med and simmer 6-7 minutes until onion is tender.

4. Remove and discard bay leaf and thyme sprigs. Working in batches(fill the jar not more than two thirds full), process soup in blender until smooth and return to pot. (Alternatively you can use an immersion blender right in the pot) Bring soup back up to simmer and thin with water to desired consistency. Season with salt and pepper to taste, Garnish with dollop of sour cream if desired.

Nutrition: Serves 8
Calories 100
Fat 3 g
Carbs 20g
Protein 2g


Kittie
Slatington, PA

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God is not a cosmic vending machine.
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I was pleasantly surprised how much I liked it. Hope you do as well.

Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Thanks for sharing the recipe, Cindy. That looks great. I made sure to Pin the recipe on Pinterest and will definitely be making that.

LADYHYJINX's Photo LADYHYJINX Posts: 6,884
11/26/17 12:12 P

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Cindy, I really like this recipe.....no soup, which makes it not the usual one. Also, like that website.....The Girl Who Ate Everything. That is us, all foods permitted, healthy choices with being mindful of our hunger.

Thanks,
Lady Carol

Edited by: LADYHYJINX at: 11/26/2017 (12:14)
Lady Carol

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A homemade mushroom soup version of green bean casserole. Very yummy!

www.the-girl-who-ate-everyth
ing.com/20
17/11/green-bean-casserole-r
ecipe.
html?utm_source=bloglovin.com&am
p;
utm_medium=feed&utm_campaign=FeeR>d%3A+blogspot%2FofLCo+%28The+Girl+Wh
o+
Ate+Everything%29&utm_content=Yahoo%21+Mail


Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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11/24/17 12:41 P

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Awesome recipes. Can't wait to try them

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11/23/17 3:49 A

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emoticon LADIES for all these Delish Recipes!!!

Must give them a try!!! YUMMY!!!! emoticon

"Janice - Florida"

Co-Cappy: Azure's BLC34-36 40-43 -44

"Values are like footprints. Nobody's are the same, but you leave 'em all over everything you do." - Elvis Presley.
"Beauty is not in the face; beauty is a light in the heart" Kahlil Gibran

"When things go wrong, don't go with them" Elvis Presley
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Twice Baked Sweet Potato with Wild Blueberries



Recipe Serves 1

Ingredients
1 large sweet potato, cleaned

½ cup Wild Blueberries

1-2 Tbsp ricotta cheese (determine by size of sweet potato)

2 Tbsp roasted pecan pieces

1 tsp real maple syrup (plus more for drizzling)

¼ tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice

¼ tsp vanilla extract

Pinch of sea salt

Preparation
Preheat oven to 375 degrees. Poke holes in baked potato and wrap in aluminum foil. Bake 45-60 minutes, depending on the size of the potato. You will know it’s done if a knife slides easily into the center of the potato. Once cooled, carefully slice open top of potato and scoop out flesh into a small bowl. Place potato shell onto small baking dish or cookie sheet. To the potato flesh, add ricotta cheese, spices, maple syrup and mix until well combined. Taste and adjust spices as necessary. Carefully spoon mixture back into potato shell and reheat in oven until warmed through, about 10 minutes, depending on how long you cooled potato.

While sweet potato is reheating, toast pecans in dry sauté pan until fragrant. Set aside. Heat Wild Blueberries in small sauce pan until warmed through.

Serve sweet potato topped with Wild Blueberries, sprinkle with pecans, and drizzle maple syrup, if desired.

NOTE: I used toasted walnuts and organic blueberries and it was amazing.

Edited by: REESEK65 at: 11/22/2017 (19:18)
Kittie
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WALKINGGRANDMA's Photo WALKINGGRANDMA Posts: 23,380
11/22/17 5:49 P

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Sugared Cranberries

1 bag cranberries
1 cup water
1 cup sugar

1 cup sugar

Boil water and sugar until slightly reduced. Cool. Place washed cranberries in sugar syrup and coat well. Drain place on covered cookie sheet and let dry about an hour.

Toss cranberries in small batches into the sugar then place on a covered cookie sheet and allow to sit for an hour or so.. Serve with drinks, with desserts or alone as a sweet snack

My Sister in Law says these are traditional delicacies in Russia. I enjoy them as well. I'm sure they aren't low calorie but not as much as some other things.

Edited by: WALKINGGRANDMA at: 3/13/2018 (21:29)
Call me WG
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Be yourself. Everyone else is already taken.
Oscar Wilde

You will never "find" time for anything. If you want time, you must make it.
Charles Bruxton


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11/22/17 5:45 P

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Roasted Green Beans

1 pound of green beans (I use the long fresh ones.)
( sometimes I will add chopped or sliced mushrooms)
2 Tablespoons of olive oil
1-2 cloves garlic
2 Tablespoons panko bread crumbs
2 Tablespoons parmesean cheese

Wash beans. When dry, toss in oil and garlic. Put bread crumbs and parmesean in a bag and place the beans in the bag and toss until beans are coated.

Bake at 400 degrees for 15 to 20 minutes.

Call me WG
A journey of a thousand miles begins with a single step.

Be yourself. Everyone else is already taken.
Oscar Wilde

You will never "find" time for anything. If you want time, you must make it.
Charles Bruxton


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11/21/17 10:36 A

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Cheesy Bacon Egg Cups

Cheesy Bacon Egg Cups

~ Cut out circles in slice of bread.

~ Put bread circles in bottom of cupcake pan.

~ Put a slice of bacon around the cup.

~ Add cheese on top of bread

~ Add one egg

~ Bake at 400 degrees for 15 mins


I've tried these and they are yummy.



Edited by: LADYHYJINX at: 11/21/2017 (10:40)
Lady Carol

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Chocolate White Christmas Bars

Make White Christmas even whiter, even nicer, by adding White Cadbury
Chocolate to this traditional Christmas treat.

Prep. Time 25 minutes

Cooking Time 10 minutes
Serves 20

Ingredients:
2 cups puffed rice
1 cup mixed glace cherries
¾ cup full-cream milk powder
¾ cup desiccated coconut
½ cup almonds, toasted
½ cup pistachio nuts, toasted
440g CADBURY White Baking Chocolate, melted

Instructions:

1. COMBINE the puffed rice, cherries, milk powder, coconut, almonds and pistachios
in a large bowl then pour over the melted chocolate and mix well.

2. GENTLY press into a lined 27cm x 18cm slice pan. Chill until required. Allow to sit
at room temp for 20-30 minutes before cutting with a hot knife. Use as required.


Edited by: LADYHYJINX at: 11/21/2017 (10:34)
Lady Carol

West Virginia

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Let's share some of our favorite holiday recipes. We bare in mind that mindful eating can include sugar, just eat mindfully and listen to our hunger.

Here's a good snack to set out:

Salted Caramel Pretzel Bark

2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels

In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good.

When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.


Lady Carol

West Virginia

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Oh, but my darlin
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Cauliflower Nachos - fun and healthier take

www.delish.com/cooking/recipe-ideas/
re
cipes/a48260/cauliflower-nachos-recipe/


I used about half of the oil.

Edited by: CINDYKC2000 at: 10/26/2017 (20:01)
Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Winter Squash Rolls - I used butternut squash. I made 20 rolls instead of 12 and they were plenty big. I also cut the sugar back to a heaping 1/4 cup.

allrecipes.com/recipe/18068/winter-s
qu
ash-rolls/


Well I found my pumpkin pancake recipe. Here it is.

allrecipes.com/recipe/17036/pumpkin-
pa
ncakes/


I will sometimes use unsweetened almond milk instead of regular. Also like to use buttermilk. Adjust spices to your taste. Easy to make one and then taste. You can then add more of any of the spices.

Edited by: CINDYKC2000 at: 10/15/2017 (20:00)
Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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Sweet Potato Chips

www.marthastewart.com/317420/baked-s
we
et-potato-chips



emoticon Elaine for reminding me about posting our recipes here!!!

emoticon Cindy for posting your delish sweet potato recipes!!!!!


SparkPeople Recipes: By Chef Meg Sweet Potato Tarts

Minutes to Prepare: 5
Minutes to Cook: 20
Number of Servings: 12

Ingredients

8 oz phyllo dough, thawed
2 c sweet potato, steamed or roasted, flesh only
1/2 c dark brown sugar
1/2 t salt
1/2 t pumpkin pie spice mix, plus additional 1/2 t for dusting
1/4 c low-fat evaporated milk
1 t vanilla
1/2 c egg substitute or 2 egg whites
1/2 c fat free whipped topping

Directions

Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray. Remove phyllo dough from packaging. Slice into 1 inch strips, then cut each strip into 2 inch segments. Using 3 layers at a time, fill the cups, spraying cooking spray between each layer. Repeat process three times. Remove skin from sweet potatoes and allow to cool to room temperature. Place sweet potatoes, sugar, spice mix, milk, and vanilla in the bowl of a food processor. Blend until smooth. Add eggs and blend just to incorporate. Fill cups to the top of the muffin pan. Bake 18-20 minutes, until custard is set and pastry starts to brown. Once cooled, top with 1 teaspoon of fat-free whipped topping and a dusting of pumpkin pie spice mix.
Makes 12 servings (two tarts per serving).

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving: 2
Calories: 151.0
Total Fat: 2.0 g
Cholesterol: 1.7 mg
Sodium: 221.8 mg
Total Carbs: 33.0 g
Dietary Fiber: 1.7 g
Protein: 3.3 g

Edited by: FLASUN at: 10/15/2017 (14:07)
"Janice - Florida"

Co-Cappy: Azure's BLC34-36 40-43 -44

"Values are like footprints. Nobody's are the same, but you leave 'em all over everything you do." - Elvis Presley.
"Beauty is not in the face; beauty is a light in the heart" Kahlil Gibran

"When things go wrong, don't go with them" Elvis Presley
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Sweet Potato Recipes

dish.allrecipes.com/9-ways-to-swap-i
n-
sweet-potatoes/?internalSource=hp_caR>rousel%2001_9%20Ways%20to%20Swap%20I
n%
20Sweet%20Potatoes&referring
Conten
tType=home%20page&referr
ingPosition=carousel%2001


Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

- John Wooden, Hall of Fame college basketball coach


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10/2/17 9:42 A

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Clean Eating PUMPKIN recipes ( Scroll down and you will see clickable recipes listed)

amyshealthybaking.com/blog/20
15/11/12/
18-must-try-clean-eating-pump
kin-r
ecipes/


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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Marinated Beet Salad

allrecipes.com/recipe/15620/marinate
d-
beet-salad/


Shredded Beet and Carrot Salad

www.foodnetwork.com/recipes/nancy-fu
ll
er/shredded-beet-and-carrot-salad-27R>40596


Cindy, Missouri

Do not let what you cannot do interfere with what you can do.

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Lava Flow
This drink is for you if you like rum www.food.com/recipe/lava-flow-215088

Jane ................ Albany, NY


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Chicken and Veggie Kabobs

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1 medium zucchini, cut into 1/2-inch slices
1 yellow summer squash, cut into 1/2-inch slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-inch pieces
2 cups cherry tomatoes

Nutritional Facts
2 each: 445 calories, 30g fat (4g saturated fat), 63mg cholesterol, 1169 mg sodium, 18g carbohydrate (12g sugars, 4g fiber), 26g protein.

Directions

In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes.
Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.
Drain and discard marinades.
On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

Yield: 8 kabobs.





Miller

"I forgive myself and set myself free." ~Louise Hay

"Praise is like sunlight to the human spirit: we cannot flower and grow without it." ~unknown

"The rest of your life is being shaped right now by the dreams you have, the choices you make, & the person you decide to be." ~unknown


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4/27/17 7:04 A

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Fruit Cake ----ONLY Fruits!!!



Ingredients
• 1 seedless watermelon
• 2 cups strawberries, hulled and sliced

• 1 cantaloupe - seeded, peeled, and sliced (optional)
• 1 fresh pineapple - peeled, cored, and sliced (optional)

Directions
1. To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.

2. Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.

3. Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.


Edited by: FLASUN at: 4/27/2017 (07:05)
"Janice - Florida"

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I am bringing to picnic on Santa Monica beach:



lifestyleforreallife.com/2016
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Lady Carol

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101 LOW CARB RECIPES

authoritynutrition.com/101-healthy-l
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ELAINE
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Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

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Broccoli & Apple Salad

Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!
Author: Alyssa
Serves: 4-6
Ingredients
4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries
Creamy dressing ingredients:
½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
&#8539; teaspoon pepper
Instructions
In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

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Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

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Finish each day
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Preheat oven to 350.

Blend together:
1 cup baked yam or sweet potato flesh
1/4 c cocoa
1/4 cup peanut butter
1/4 cup nonfat greek yogurt
75 g melted chocolate
2 tbs milk
60g protein powder.

Pour into pan lined with parchment or greased. Bake 12 min or until the center isn't sticky but is still not firm. Its sets more when it cools. Good if its still squidgy in the middle.

Let it cool and spread with 4 tablespoons Nutella. Cut into 8ths and store in fridge.

**** Found on low carb site

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100+ LOW CARB RECIPES

www.delish.com/cooking/recipe-ideas/
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ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

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10/31/16 12:49 P

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Power Packed Fruit and Veggie Muffins

SERVES 36 Mini-muffins or 20-24 regular-size muffins
Ingredients
1 cup – flour, whole wheat
1 cup – flour, all-purpose
3/4 teaspoon – baking soda
1/2 teaspoon – salt
1/4 teaspoon – nutmeg
1/4 teaspoon – cinnamon
1/2 cup – sugar
4 tablespoon – butter, unsalted
2 large – egg
1 teaspoon – vanilla extract
1/2 cup – broccoli, florets
1 medium – zucchini
1 1/2 medium – carrot
1/2 medium – apple
1 medium – banana
1/8 cup – apple juice
1/4 cup – applesauce, unsweetened
1/4 cup – yogurt, plain


Directions
Preheat oven to 350 degrees F.
In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
Soften butter.
In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.
In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Pulse until thoroughly mixed.
Shred carrots. If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.
Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until mixed.
Finally, add the dry ingredients and mix just until combined and wet.
In a muffin tin, place muffin papers or spray with cooking spray.
Scoop the mixture into a prepared muffin pan. Fill each spot about 3/4 of the way full.
For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins
For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.
Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.


Edited by: JAIZWAYS at: 10/31/2016 (12:50)
*** Jaiz (or Jane)***,
Vancouver, Canada
**************************
"Don't do anything to lose weight that you are unwilling to do forever." ~ Georgie Fear
**************************





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10/30/16 2:02 P

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Healthy Oatmeal Cookie Recipe:

Bake 350 for 15-20 min

Mix together
3 ripe mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (or chocolate chips)
1 tsp vanilla
1 tsp cinnamon

Note - they do not spread and can be flattened with a fork if desired


Nutrition Facts - 16 Servings

Amount Per Serving
Calories 72.1
Total Fat 0.9g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 3.3 mg
Potassium 110.3mg
Total Carbohydrate 15.7 g
Dietary Fiber 1.8 g
Sugars 6.1 g
Protein 1.6 g


*** Jaiz (or Jane)***,
Vancouver, Canada
**************************
"Don't do anything to lose weight that you are unwilling to do forever." ~ Georgie Fear
**************************





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9/20/16 11:49 A

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Green Chile Chicken Enchiladas

Nutrition Info
Calories: 342.3
Fat: 13.0g
Carbohydrates: 33.7g
Protein: 26.3g
Ingredients

16 oz Chicken, Canned drained or 1 lb shredded cooked chicken
1 tsp Salt
1 tbsp Extra Virgin Olive Oil
3 cup, chopped Sweet peppers mix colors
1 cup, chopped Onions
1 tsp Chili powder
1 tsp Garlic powder
.5 tsp cumin ground
.5 tsp Pepper, black
2 cups Reduced Fat Mexican Cheese or Montery Jack
1.5 cup Non-fat Greek yogurt Plain
8 oz Green Chili Peppers, canned drained
8 Flour Tortillas 8 inch
15 oz Green Enchilada Sauce
Garnish toppings(not included in nutrient count) Chopped cilantro, avocado, tomato, red or green onion, jalapenos
Directions

Preheat oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with baking spray and set aside.

To make the enchiladas: Heat oil in a large skillet or saute pan on medium heat. Once oil the is warm, add the peppers, onion and 1/4 tsp salt. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.

To the skillet, add the shredded chicken, 1/2 teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.

In a large bowl, combine 1 cup of the cheese, Greek yogurt, and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.

To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce evenly over the top, cover the pan with foil, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy!

Nutrition Facts Serving Size: 1 (without optional toppings)

If your chicken is not yet cooked: Place the chicken breasts in a single layer in the bottom of a large pot. Sprinkle with 1/2 teaspoon kosher salt, then fill the pan with water, just until it comes 1 inch above the chicken. Bring the water and chicken to a boil over medium high heat (disregard any scummy liquid that rises to the top—you will discard it). As soon as the water boils, reduce the heat to low, cover the pot, then let simmer just until the chicken is cooked through and reaches 165 degrees F at its thickest part, about 10-14 minutes depending upon its size. Begin checking the chicken at the 8-minute mark so that it does not over cook. Remove the chicken from the liquid. Let rest until cool enough to handle, then shred.



Kittie
Slatington, PA

No longer a slave to fear- I am a child of God.
God is not a cosmic vending machine.
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9/20/16 11:46 A

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Love this as dip, side dish, or wrap spread

No-Fried black beans

Nutrition Info
Calories: 207.9
Fat: 2.3g
Carbohydrates: 35.0g
Protein: 13.0g
Ingredients

1 clove Garlic
0.25 cup (8 fl oz) Water, tap
0.50 tsp Lime Juice
1 15.5 oz (439 grams) can Beans, black
1 tsp Olive Oil
Directions

Rinse and drain beans. Place in blender or food processor bowl (can use stick blender too). Add remaining ingredients adjusting to desired consistency with water.

Serving Size: 3-ish servings

Kittie
Slatington, PA

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God is not a cosmic vending machine.
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9/17/16 7:22 P

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Parmesan-Butternut Squash Gratin
Prep Time 25 min
Total Time 1 hr 15 min
Servings 6

Ingredients
1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake ***uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

***I think it might be good to cover with foil the first 20 minutes so the squash actually gets tender, mine was a bit hard but still delicious.

Serving Size: 1 Serving

Calories
180
Calories from Fat
90

Total Fat
10g

Saturated Fat
6g
Trans Fat
0g

Cholesterol
25mg
Sodium
270mg
Total Carbohydrate
18g

Dietary Fiber
2g
Sugars
6g

Protein
4g

% Daily Value*:

Vitamin A
320%
Vitamin C
20%
Calcium
15%
Iron
6%



Edited by: REESEK65 at: 9/17/2016 (19:27)
Kittie
Slatington, PA

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God is not a cosmic vending machine.
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9/17/16 7:17 P

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Spinach and mushroom quinoa
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients

1 pound mushrooms (white or cremini), sliced thinly
3 garlic cloves, minced
1 tablespoon unsalted butter (omit butter for vegan version)
1 tablespoon olive oil
5 green onions, chopped
10 ounces fresh spinach
2 cups cooked quinoa
salt to taste

Instructions
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix. Season with salt.
Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed.

Kittie
Slatington, PA

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God is not a cosmic vending machine.
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9/4/16 5:42 A

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I love butternut squash and this is a fabulous soup to kick off autumn

Butternut squash soup---AMAZING Slight variation from COOKSILLUSTRATED.COM

2-3 lbs butternut squash peeled and cubed into 2 inch chunks
1.5 cups vidalia onion chopped
1 tsp salt
2 tbsp butter
4 cups chicken or vegetable broth
2 thyme sprigs
1 bay leaf
1/4 tsp red pepper flakes
1 cup water as needed
sour cream if desired for garnish.

1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
2. Melt butter in Dutch oven over medium-high heat. Add squash, onion and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, thyme sprigs, bay leaf, and red pepper flakes. Increase heat to high and bring to simmer. Reduce heat to medium and simmer 6 to 7 minutes.
4. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. ( Alternatively, use an immersion blender to puree the soup right in the pot.) Season with salt and pepper to taste; serve with dollop of sour cream. (Soup can be made up to 2 days in advance.)


Edited by: REESEK65 at: 9/4/2016 (05:43)
Kittie
Slatington, PA

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God is not a cosmic vending machine.
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8/23/16 6:56 A

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So the other night I roasted a bunch of different veggies for a tasting party for 2(My daughter and I). All veggies were washed, dried, cut into equal shapes/sizes lightly coated in coconut oil and sprinkled with salt. Placed on a foil lined cookie sheet, Baked at 400 til crisp tender and slightly browned. Best were green beans, onion, garlic cloves, cauliflower, carrots, butternut squash, and sweet potato.

This morning I tried the toaster trick with 1/4 inch thick sliced sweet potato placed into the regular toaster through 2 cycles on high. Used this instead of bread with some chicken salad. Crazy yummy good! NO mess!


Kittie
Slatington, PA

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God is not a cosmic vending machine.
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8/22/16 12:00 P

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Quick Sweet Potato Hash Serves 4
This is my go to for breakfast eaten with any style egg. You can add any just about any other veggie you want for an easy main dish. I added fresh spinach to the last minute of cooking this morning for breakfast. Leftovers heat well.

4 cups small diced sweet potato
2 cups small diced onion( red is nice)
2 cloves garlic minced
1/4 tsp salt
1 tsp coconut oil(or fat of choice)

Heat oil in large non stick skillet over med heat, add vegetables and salt. cook and stir then cover 2 minutes, stir, cover and cook 2 minutes or til vegetables are desired tenderness.


Edited by: REESEK65 at: 8/22/2016 (12:01)
Kittie
Slatington, PA

No longer a slave to fear- I am a child of God.
God is not a cosmic vending machine.
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8/15/16 3:20 P

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60 Zucchini recipes

www.delish.com/cooking/g2880/zucchin
i-
recipes/?


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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7/31/16 10:06 A

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MEDITERRANEAN CUCUMBER SALAD
Serves 8
Prep Time: 10 minutes
Total Time: 2 hours 10 minutes

INGREDIENTS
1 pound Persian cucumber, seeded and diced small
1 pound ripe tomatoes, seeded and diced small
½ cup red onion, diced small
½ cup fresh parsley, finely chopped
½ cup fresh mint, finely chopped
¼ cup lemon juice
3 tablespoons olive oil
½ teaspoon salt
DIRECTIONS
Place all ingredients in a large bowl, and mix until the vegetables are evenly coated.
Refrigerate for at least 2 hours before serving.
NOTE
The smaller the dice on the vegetables, the better this salad will be!


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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7/17/16 5:54 A

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Zucchini Chips

INGREDIENTS
For the zucchini chips:
2-3 zucchinis
2 cups breadcrumbs
¾ cup parmesan cheese
1; cup fresh basil, chopped
1 tablespoon garlic powder
½ teaspoon salt
1 teaspoon pepper
1 ½ teaspoons red pepper flakes
2 eggs
For the sauce:
1; cup mayonnaise
1 tablespoon lemon juice
1 tablespoon garlic powder
½ teaspoon salt
1 teaspoon pepper
PREPARATION
1. Preheat oven to 450ºF/230ºC.
2. Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch slices.
3. In a large bowl, mix together bread crumbs, Parmesan cheese, salt, pepper, garlic powder, basil, and red pepper flakes.
4. In a small bowl, whisk eggs together.
5. Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both sides. Repeat for all slices.
6. Transfer slices onto a large baking sheet.
7. Bake in oven for 15-20 minutes or until chips are golden brown.
8. In a small bowl, mix together mayonnaise, lemon juice, salt, pepper, and garlic powder.
9. Dip chips in sauce and enjoy!



Edited by: COOLMAMA11 at: 7/17/2016 (05:55)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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7/3/16 5:20 P

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I like to make smoothies for lunch. I made this one today, and though it seems a bit odd, it tastes absolutely wonderful, and came in at 367 calories, 59 carbs, 10 g fat, 17 g protein, 11 g fiber:

1 container Chobani Simply 100 Greek yogurt, grapefruit flavor (any flavor will work, I just happened to have this one to try)
1/2 small banana
1/2 c red seedless grapes
1 cup frozen fruit mix (strawberries,pineapple,mango,peaches, but any mix will work)
1/2 oz. walnuts
1 cup fresh spinach
1 cup water**

Place in high speed blender or Nutribullet, process and serve.

**We always have an energy drink each day that is mixed with water and contains organic ingredients including matcha and green tea, and I used that in place of water. It added 25 calories and 5 grams of carb to my smoothie.

Diane (from PA)
Eastern Time Zone

Champions in the Kitchen/Since 2015

Champions in the Kitchen/2015 Summer Challenge EL(Goal Reached)

Champions in the Kitchen/2015 Spring Challenge (GOAL reached!)

When you have self-determination, you are owning your personal power and freedom of choice.

"Success is the sum of small efforts, repeated day in and day out."
-Robert Collier

Sweat is fat crying.


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6/27/16 6:03 A

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Cauliflower Salad

1 head of cauliflower steamed or boiled until tender in bit size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bit size pcs then blend.
1/3 cup (appx) miracle whip or mayo (don't use lite it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion(uncooked) can use more if you prefer salt/pepper to taste
mix all together and you can garnish with egg slices & parsley chill over night
1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!!!


My friend had posted this recipe on FB.....I haven't tried it yet...but it looks Yummy!!!!

Edited by: FLASUN at: 6/27/2016 (06:08)
"Janice - Florida"

Co-Cappy: Azure's BLC34-36 40-43 -44

"Values are like footprints. Nobody's are the same, but you leave 'em all over everything you do." - Elvis Presley.
"Beauty is not in the face; beauty is a light in the heart" Kahlil Gibran

"When things go wrong, don't go with them" Elvis Presley
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6/20/16 11:18 A

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46 Easy SEAFOOD dishes

www.delish.com/cooking/recipe-ideas/
g2
992/weeknight-seafood-dinners/?mag=dR>el&list=nl_dnl_news&src=nl&a
mp
;date=062016


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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6/16/16 2:57 P

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HONEY GARLIC CAULIFLOWER


Ingredients

1 c. all-purpose flour
2 c. panko breadcrumbs
3 large eggs, beaten
1 head cauliflower, chopped into bite-size florets
1/3 c. honey
1/3 c. soy sauce
2 garlic cloves, minced
Juice of 1 lime
1 tbsp. sriracha ( Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.)
1/4 c. water
2 tsp. water
1/4 c. Sliced scallions


Directions
1Preheat oven to 400 degrees F.
2In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
3Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thicken, about 2 minutes.
4Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes.
5Garnish with scallions


Edited by: COOLMAMA11 at: 6/16/2016 (14:59)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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6/15/16 4:26 P

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Here is a link to six different low carb breads

www.dietdoctor.com/low-carb/recipes/
be
st-low-carb-bread-recipes


Low carb dinners in 30 minutes

www.dietdoctor.com/low-carb/recipes/
lo
w-carb-dinners-30-minutes


Edited by: COOLMAMA11 at: 6/15/2016 (16:28)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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6/7/16 9:55 P

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Scones



Scones need quick mixing and quick baking. Make the dough softer than a pastry mixture.

Points to watch
a) Pre-heat oven
b) Mix dry ingredients plus butter but DO NOT add milk until ready to bake.
c) Bake in a very hot oven - this will make the scones lighter.

Basic Recipe

8oz (1¹/³ cups) all purpose/plain flour (I use ½ whole wheat)
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
1 - 2oz margarine or butter (not soft margarine)
pinch of salt
milk to mix
For sweet scones 1-2oz of sugar.
***************************************
• Sieve dry ingredients, rub in the margarine (I use a food processor), add sugar if using.
• Mix to a firm dough with milk, roll out about ½inch thick and cut into desired shapes.
• Place on an un-greased baking tray and bake for 10 minutes near the top of a very hot oven. (475º F)
• Serve hot or cold

There are many variations that you can make by adding extra ingredients to the dry mix.


*** Jaiz (or Jane)***,
Vancouver, Canada
**************************
"Don't do anything to lose weight that you are unwilling to do forever." ~ Georgie Fear
**************************





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6/5/16 3:10 P

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SHRIMP FOIL PACKS

Ingredients

1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
1 lemon, sliced into thin wedges
4 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley leaves


Directions
1 Preheat grill over high heat.
2 Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
3 Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
4 Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
5 Serve immediately.


Edited by: COOLMAMA11 at: 6/5/2016 (15:11)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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LADYHYJINX's Photo LADYHYJINX Posts: 6,884
6/4/16 11:23 P

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Had these tonight at a friend's house. Bill is going to make these to take to his sister when he visits!



Authentic Amish Refrigerator Pickles~
~Ready to eat in 24 hrs~

6 c cucumbers, sliced
1 c green pepper, sliced
1 c onion, sliced
Liquid:
1 c cider vinegar
2 c white sugar
1 tsp celelry seed
2 Tbsp salt

Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good! You could make half the recipe or use pint jars.

~Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet~Pour over sliced vegetables, evenly in each jar

~You will finish filling the jars with cold tap water

~ Shake the jar a few times during the 24 hrs to mix~No need to cook it

~ Ready to eat in 24 hours. Taste best if eaten within a week or two~but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies

~Use the next day~good with sandwiches

~You can pickl hot peppers using a batch of this same liquid


Lady Carol

West Virginia

Captain: Living and Eating Mindfully team
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There is freedom waiting for you,
On the breezes of the sky,
And you ask "What if I fall?"
Oh, but my darlin
LADYHYJINX's Photo LADYHYJINX Posts: 6,884
6/4/16 11:13 P

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Baked Spaghetti Squash Lasagna

Ingredients:

2 spaghetti squash &#8232;
1.5 lbs ground beef&#8232;
1 can crushed tomatoes &#8232;
1 - 2 cloves garlic crushed
1 onion chopped&#8232;
2 Italian sausages cut into pieces &#8232;
1 small container of Ricotta Cheese&#8232;
1 small container of Cottage Cheese&#8232;
1 egg&#8232;
Basil&#8232;
fresh spinach &#8232;
Mozzarella cheese &#8232;
Parsley
Pepper&#8232;

Instructions:

Preheat oven to 350. &#8232;Cut squash in half lengthwise and clean out seeds.

Place in baking dish cut side down with an inch of water, cover with tin foil and bake for about 40 min or till done.&#8232;

While squash is cooking, in a frying pan add your hamburger and sausage and onions and brown.

Add garlic and Italian spices.

Once meat is cooked, add tomatoes and simmer for about 10 to 15 min.&#8232;

In a small bowl add ricotta cheese, cottage cheese, egg, 2 tsp basil, and pepper.

Mix well and set aside.&#8232;
When squash is done, place them on a cookie sheet lined with foil.

Divide your cheese mixture between your squash, then add your spinach, and hamburger mixture. Top with mozzarella cheese; sprinkle with parsley and basil.

Bake in the oven for about 25 min. &#8232;Cut each squash in half, Plate and Enjoy.


Lady Carol

West Virginia

Captain: Living and Eating Mindfully team
www.sparkpeople.com/myspark/g
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Fitbit url:
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There is freedom waiting for you,
On the breezes of the sky,
And you ask "What if I fall?"
Oh, but my darlin
COOLMAMA11's Photo COOLMAMA11 SparkPoints: (233,577)
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5/30/16 11:45 A

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BBQ SIDES

www.delish.com/entertaining/g1443/ve
ge
tarian-bbq-recipes/?mag=del&listR>=nl_dnl_news&src=nl&date=053016


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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LADYHYJINX's Photo LADYHYJINX Posts: 6,884
5/21/16 11:54 A

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Chookies

10 oz. sharp cheddar cheese (finely shredded)
1 stick butter
1 cup flour
¼ teaspoon ground red pepper
¼ teaspoon Worchestershire Sauce
1 package pecans or sliced almonds

1. Soften butter in a bowl (I microwave for about 20 seconds). * DO NOT MELT BUTTER.
2. Add the flour, a little at a time.
3. Add Worchestershire and ground red pepper.
4. Knead all together with hands
5. Shape in a long roll (silver dollar diameter). You can make 2 rolls.
6. Wrap in saran wrap (after wrapping, you can roll the dough again on the counter for that perfect circle shape).
7. Freeze it. (MUST be frozen, so allow time for that)
8. When ready to use, allow it to soften for about 20 minutes outside freezer. It should NOT crumble when you slice it. (You can put frozen log in microwave for 25 sec.) Should feel barely soft to the touch…just thawed enough to be able to cut it.)
9. Slice into rounds about ¼ inch thick and place on ungreased cookie sheet. (Allow a little space between).
10. Top each with a pecan half and bake at 350 degrees until edges are golden brown (about 10 mins., depending on the oven). You can make ahead of time, but best if just fresh out of the oven….yum.

** I double this recipe for a larger group or if I want to keep a roll in the freezer for later.
P.S. The name “Chookies” came about because people thought they were cookies. It is a combination of cheese and cookies.

Enjoy! Lady Carol


Lady Carol

West Virginia

Captain: Living and Eating Mindfully team
www.sparkpeople.com/myspark/g
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Fitbit url:
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There is freedom waiting for you,
On the breezes of the sky,
And you ask "What if I fall?"
Oh, but my darlin
COOLMAMA11's Photo COOLMAMA11 SparkPoints: (233,577)
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5/17/16 10:03 A

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Easy TOMATO recipes

www.sparkpeople.com/blog/blog.asp?po
st
=10_ways_to_eat_tomatoes


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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COOLMAMA11's Photo COOLMAMA11 SparkPoints: (233,577)
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5/6/16 8:12 P

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ORANGE SOUFFLE'

www.answers.com/article/30975224/she
-p
uts-oranges-in-the-ovenwhen-they-comR>e-out-were-in-dessert-heaven-we-are-
so
-trying-this?param4=fb-eint-de-g
ute-rr
-ccc&param1=healthfacts#slide=24


Edited by: COOLMAMA11 at: 5/17/2016 (10:02)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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COOLMAMA11's Photo COOLMAMA11 SparkPoints: (233,577)
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5/6/16 12:43 P

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CHICKEN QUINOA BURRITO BOWL



Ingredients

1 c. quinoa, rinsed
2 1/4 c. chicken or vegetable stock, divided
1 lime, zest and juice (divided)
kosher salt
2 chicken breasts, cut into 1-in pieces
1 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. paprika
1 bell pepper, sliced lenthwise
1 onion, sliced
1 15.5-oz can black beans, drained
1 c. corn
1 jalapeño, finely diced
1 c. Monterey Jack, shredded
1 c. salsa
1 avocado, sliced
sour cream
extra-virgin olive oil


Directions
1In a large saucepan, combine quinoa, 2 cups of stock (or water) and a pinch of salt and bring to boil. Reduce heat, cover and let simmer until liquid is absorbed, about 15 minutes. Fluff quinoa and add the zest of 1 lime and the juice of half a lime.

2Meanwhile, season chicken. In a medium bowl, toss chicken with spices and a squeeze of lime. Set aside.

3Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. When the pan is hot, add the onions and peppers. Season to taste with salt and pepper. When the vegetables are soft, remove them from pan and set aside.

4Add more olive oil to skillet. Add chicken, season with salt and pepper, and sauté until cooked through. Remove from pan and set aside.

5Add remaining stock to skillet and scrape the bottom of the pan with a wooden spoon. Add the black beans and let simmer until the liquid reduces about halfway. Season to taste with salt and pepper. Add a squeeze of lime. Set aside.

6Combine corn and diced jalapeño.

7Build your bowl. Fill bowl with quinoa, then add chicken, peppers, onions and the bean and corn mixtures. Top with cheese, sour cream, salsa and avocado

Edited by: COOLMAMA11 at: 5/6/2016 (12:44)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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COOLMAMA11's Photo COOLMAMA11 SparkPoints: (233,577)
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5/2/16 7:35 P

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A link to several recipes

amihungry.com/mindful-eating-resourc
es
/i-am-hungry-recipes/


ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


 Pounds lost: 23.9 
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COOLMAMA11's Photo COOLMAMA11 SparkPoints: (233,577)
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Posts: 29,120
5/2/16 5:30 A

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Easy Breakfast Casserole

Prep time

15 mins


Cook time

45 mins


Total time

1 hour

Serves: 4-6 servings


Ingredients
1 Tbsp olive oil (for sauteing onions- sub water for lower calorie option)
½ medium onion, diced (about 1 cup)
1 clove garlic, minced
4 oz. Canadian bacon, cut into ½ inch pieces
4 cups baby spinach, washed
salt and pepper , to taste
6 large eggs
2 cups milk
tsp dry mustard
6 cups 1 inch cubes Italian bread (about ¾ loaf of Italian( or French ) baguette )
4 oz. Gruyere cheese, grated ( about 1 cup) ( or your favorite cheese, like cheddar, Swiss or jack)

Instructions
1.Spray a 8x11 or 9x9 baking dish with non-stick cooking spray. set aside.
2.In a large skillet heat olive oil over medium heat. Add onions and garlic and cook until onions are just about translucent ( about 2-3 min.) . Add Canadian bacon and cook for an additional minute. Add spinach and stir into mixture. Turn off heat and season with salt and pepper (to taste). Set aside.
3.In a medium bowl whisk together eggs, milk and dry mustard. Season with salt and pepper to taste.
4.Spread half of the bread cubes in the bottom of prepared baking dish. Spoon half the bacon/spinach mixture over the top of bread. Sprinkle half the cheese on top. Repeat by spreading the remaining bread crumbs, topped with the remaining bacon/spinach mixture. Pour the egg mixture over the casserole, making sure to get the sides of the dish. Top with remaining cheese. Cover and refrigerate for at least 2 hours (or overnight).

5.Preheat oven to 400F. Uncover dish and bake until golden brown (about 45-50 minutes) . If necessary cover casserole with aluminum foil for last few minutes of baking if it is becoming too brown. Remove from oven and let sit 5 minutes before serving

This is a great company dish, make the night before and pop in the oven in the morning.







Edited by: COOLMAMA11 at: 5/2/2016 (05:33)
ELAINE
Halifax Nova Scotia ATZ ( Atlantic Time Zone)

Azure Destinations 25- 43
Co-captain for Azure BLC 27-43

Decide what you want, decide what you are willing to exchange for it. Establish your priorities and go to work. ~H. L. Hunt

"Life is a celebration, and we're all invited"

Finish each day
And be done with it.
You have done what you could.


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MYTHMYTH's Photo MYTHMYTH Posts: 2,714
5/1/16 2:46 P

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emoticon Lemon Chicken Saltimbocca from SimpleHealthyKitchen.com
Prep time: 9 mins Cook time: 6 mins Total time: 15 mins Serves: 4 servings

Ingredients
4 (4 oz.) chicken cutlets
1/8 tsp salt
12 fresh sage leaves
2 oz. very thinly sliced prosciutto, cut into 8 thin strips
4 tsp extra-virgin olive oil, divided
1/3 cup reduced sodium chicken broth
1/4 cup fresh lemon juice (juice of approx.1 large lemon)
1/2 tsp cornstarch
4 lemon wedges (optional)

Instructions
Sprinkle salt on each chicken cutlet evenly. Place 3 sage leaves on top of each cutlet. Wrap each cutlet with 2 prosciutto strips to keep sage leaves in place.
In a small bowl combine chicken broth, lemon juice and 1/2 tsp cornstarch. Whisk until smooth.
Over medium heat heat a large skillet. Add 1 Tbsp olive oil to pan and swirl to coat. Place chicken in skillet and cook for 2 minutes. Flip chicken and cook for an additional 2 minutes. Remove chicken from pan and place on a platter (keep warm).
Re-whisk cornstarch mixture and add to remaining 1 Tbsp oil in a pan, bring to a boil, stirring constantly. Cook until sauce is slightly thickened (approx. 1 min.) stirring constantly. Spoon sauce over chicken. Serve with lemon wedges ,if desired.

Serving size: 1/4 of recipe ( 1 cutlet + 2 Tbsp sauce) Calories: 202 Fat: 7.5 g Saturated fat: 1.5 g Carbohydrates: 2.3 g Sodium: 560 mg Fiber: .2 g Protein: 30.5 g Cholesterol: 77 mg
** Recipe from Cooking Light ( Lemony Chicken Saltimobocca)

Jane ................ Albany, NY


 current weight: 246.5 
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MYTHMYTH's Photo MYTHMYTH Posts: 2,714
4/30/16 4:52 P

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emoticon SPINACH + CHEESE STUFFED PASTA SHELLS
from SimpleHealthyKitchen.com
PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins Serves: 4

INGREDIENTS
12 dried jumbo shell macaroni
1 cup shredded carrots (about 2 large carrots)
1 cup shredded zucchini (about 1 medium)
½ cup finely chopped onion
1 Tbsp. olive oil
1 10- oz. pkg. frozen spinach, thawed and well-drained
¾ cup ricotta cheese, part skim
1 cup shredded Italian-blend cheese ( or ½ cup Parmesan and ½ cup mozzarella)
¼ tsp salt
2 cups marinara sauce (or your favorite pasta sauce)
chopped fresh parsley for garnish (optional)

INSTRUCTIONS
Preheat oven to 350 F
In a large saucepan, bring water to boil and cook pasta to al dente according to package directions (approx. 8-9 min.) ;drain. Rinse pasta in cold water;drain again.
While pasta is cooking, in a large skillet over medium-high heat, add olive oil ; cook carrots, zucchini and onions until tender(approx 3-5 min.). Stir in spinach and cook an additional 1 minute , stirring frequently. Transfer spinach mixture to a large bowl.
Add ricotta cheese, ½ of the shredded cheese and salt to spinach mixture.
Pour 1 cup marinara sauce in the bottom of an ungreased 8x8 baking dish. Spoon spinach/ricotta mixture into each shell (approx. 2 rounded tablespoons per shell). Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top of shells.. Cover with aluminum foil.
Bake until bubbly (approx. 20 min) Add remaining cheese, recover with foil and cook until melted (approx. 10 min). Serve and garnish with chopped parsley, if desired.
NUTRITION INFORMATION
Serving size: 3 stuffed shells (1/4 of recipe) Calories: 399 Fat: 15.8 g Saturated fat: 6.7 g Carbohydrates: 46.4 g Sugar: 13.9 Sodium: 667 mg Fiber: 4.6 g Protein: 20.4 g Cholesterol: 34.3 mg

Jane ................ Albany, NY


 current weight: 246.5 
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LADYHYJINX's Photo LADYHYJINX Posts: 6,884
4/22/16 4:21 P

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This is my family's favorite dip recipe. I love it because it is low carb and delish.

Kiser Dip

1 can artichoke hearts
1 cup mayonnaise (I use Hellmans)
1 cup parmesan
1 pkg (frozen) chopped spinach
12 oz (1 lg brick) Monterey Jack cheese (or cheese of your choice), shredded
Jalapenos to taste, cut up

In a casserole dish, combine all ingredients, except 1/3 of the cheese. I dice the artichokes while they are in the can. Put remaining cheese on the top.

Bake at 350 degrees until top is golden brown and bubbling.

Serve with chips or vegs.



Lady Carol

West Virginia

Captain: Living and Eating Mindfully team
www.sparkpeople.com/myspark/g
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Fitbit url:
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There is freedom waiting for you,
On the breezes of the sky,
And you ask "What if I fall?"
Oh, but my darlin
LADYHYJINX's Photo LADYHYJINX Posts: 6,884
4/22/16 4:19 P

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Baked Coconut Shrimp



Ingredients

• 1/4 Cup Apricot Preserves
• 1 Tbsp Lime Juice
• 1/2 tsp Ground Mustard
• 1/4 Cup Flour
• 2 Tbsp Brown Sugar
• 1/4 tsp Salt
• 1 tsp Ground Red Pepper
• 1 Egg
• 1 Tbsp Lime Juice
• 1 Cup Coconut
• 1 lb Shrimp, uncooked, thawed
• 2 Tbsp Butter, melted

Directions

1. In pan, mix apricot preserves, 1 T lime juice and the mustard. Cook over low heat until preserves are melted. Refrigerate.

2. Move oven rack to lowest position. Heat oven to 425 degrees.

3. In a bowl, mix flour, brown sugar, salt and red pepper. In another bowl, beat egg and 1T lime juice. Place coconut in third bowl.

4. Coat each shrimp with flour mixture, then dip each side into egg mixture and coat well with coconut. Place on rack in broiler pan. Drizzle with butter.

5. Bake 8 minutes (light brown). Serve with preserves.

Lady Carol

Lady Carol

West Virginia

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4/20/16 5:33 P

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Stuffed Mushrooms

Minutes to Prepare: 30
Minutes to Cook: 10
Number of Servings: 16

Ingredients

1 1/2 t garlic, chopped
1 cup chopped spinach
2 T diced red onion
2 T Asiago Cheese
2 T Parmesan Cheese
1 t salt
1 t garlic salt
1 t pepper
1/4 cup seasoned bread crumbs
1 egg
16 medium-large Mushrooms

Garnish:
Lemon basil cream sauce
Diced roma tomatoes
1 t basil

Directions

In large bowl, combine ingredients except mushrooms. Divide mixture into mushroom caps. Place on cookie sheet, stuffing side up. Bake in oven for 10 minutes at 375.

Ladle heated cream sauce over mushrooms. Top with diced roma tomatoes and sprinkle with fresh basil.


Nutritional Info
Servings Per Recipe: 16
Amount Per Serving
Calories: 32.5
Total Fat: 1.6 g
Cholesterol: 14.1 mg
Sodium: 83.0 mg
Total Carbs: 2.4 g
Dietary Fiber: 0.5 g
Protein: 2.5 g


Susan
Reno, NV

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4/20/16 5:31 P

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Asian Soup


6 cups homemade chicken broth (I will make boiled chicken for a meal with all kinds of fresh herbs, and then use that broth for the soup)
6 scallions
1-2 cups of mushrooms, sliced
Bring to boil, and then simmer for 20 minutes.
Add 1 pound of shelled and deveined shrimp
Simmer until shrimp turns pink, 2-3 minutes (takes longer for us due to our high altitude)
bunch of spinach, previously washed, torn and boiled for one minute

Susan
Reno, NV

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4/20/16 5:30 P

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Home-made Tomato Soup

There are lots of variations to it, but we prefer it simple.
4 cups chopped tomato
1 sliced onion
4 whole cloves
2 cups chicken broth (I make my own by boiling chicken with all kinds of herbs, no salt)

Bring above to boil and then simmer for 20 minutes. Run through blender or food processor. We like to stop right here, and love the soup.

Alternatives -
1. Add a chopped zucchini to above before boiling
2. Make a roux of 2 T butter and 2 T flour or cornstarch to thicken it
3. If you want it creamier, add 1 cup of milk or cream.

We love having this with a kale salad.

Susan
Reno, NV

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4/20/16 5:27 P

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Vegetable Stir Fry Recipe
Serves: 4

Ingredients
2 tablespoons soy sauce--- low sodium
2 tablespoons fresh lime juice
2 teaspoons raw honey
½ teaspoon crushed red pepper flakes
4 teaspoons organic extra virgin coconut oil , divided
8 ounces organic extra-firm tofu, cut into small cubes and patted as dry as possible with paper towels
1 medium red onion, quartered and sliced thin
2 red bell peppers, thinly sliced
3 cups shredded carrot
7 ounces mushrooms, cut into bite-sized pieces
¼ pound snow peas
2 tablespoons minced scallions, white parts only
1 tablespoon crushed garlic
1 tablespoon fresh ginger root, minced
1 teaspoon unrefined toasted sesame oil
Instructions
Prepare the sauce by mixing together the soy sauce, lime juice, honey and red pepper flakes. Set sauce aside.
Have all your ingredients prepped and within arms reach of the stove. Heat one teaspoon of the coconut oil in a non-toxic wok or large skillet over medium high heat. When wok is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the wok and set aside.
Add 2 teaspoons of the coconut oil to the wok and heat over medium-high; as soon the oil is hot add the onions and bell pepper and stir-fry, keeping the food moving, for 1 minute. Add the remaining teaspoon of coconut oil and then add the carrots and mushrooms; stir-fry for a minute or two. Add in the snow peas and continue stir-frying until all of the vegetables are tender.
Clear the center of the wok and add minced scallions, garlic and ginger; drizzle with 1 teaspoon toasted sesame oil and mash the scallions, garlic and ginger onto the hot surface with the back of a spatula or fork. Allow to cook for 30-seconds. Remove the wok from the heat and stir scallions, garlic and ginger mixture in with the vegetables.
Return wok to the heat and add in the cooked tofu and reserved sauce; stir-fry for 1 minute, or until vegetables are hot. Serve over soba noodles or short grain brown rice.


Susan
Reno, NV

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ndividual.asp?gid=66714


SUSANELAINE1956's Photo SUSANELAINE1956 SparkPoints: (353,440)
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4/20/16 5:17 P

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I love trying new recipes. I am putting some of my old favorites in here to share with you, and would love to see your favorites.



Edited by: SUSANELAINE1956 at: 4/20/2016 (17:18)
Susan
Reno, NV

Living and Eating Mindfully team, co-leader
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=66714


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