Group photo
Author:
BONSTERBONNIE's Photo BONSTERBONNIE Posts: 7,457
8/22/12 10:44 P

My SparkPage
Send Private Message
Reply
This sounds fabulous. Thanks for sharing it with us.

emoticon

+++++++++++++++
Spark West Virginia
(Leader)
+++++++++++++++
"For nothing is impossible with God." Luke 1:37 (New International Version)
+++++++++++++++
Live your life in such a way that when your feet hit the floor in the morning, Satan shudders & says, "Oh no....she's/he's awake!!"

www.sparkpeople.com/mypage_public_jo
urnal.asp?id=BONSTERBONNIE
MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
6/19/12 12:53 P

My SparkPage
Send Private Message
Reply
I added a new recipe, just right for hot summer days. It is in the recipe search listed as
Garden Pasta Salad for a Crowd . It is a beautiful salad, uses Dreamfields pasta, which is a low carb product. You could use any pasta shape, but I developed this salad for a Dreamfields contest, so I used Dreamfields pasta. All the nutrition information is posted with the recipe. I did a search and it shows up.

Hardly need directions but here they are quick and simple. cup all veggies thin or very small.
1 box Dreamfields shape pasta of your choice (this is a low net carb product)OR any pasta
cooked per package direction, drain and set aside in a very large bowl.
1 red bell pepper diced
1 green bell pepper diced
1 orange bell pepper diced
2 long old garden style carrots slice very thin
1-1/2 cups sliced radishes
1 large Vadalia or 1 medium red onion diced small
1 cup fresh or thawed frozen peas
1-1/2 c tiny broccoli florets
1-1/2 c tiny cauliflower florets
1 16 oz bottle Marzetti Sweet Vadalia Onion dressing OR the light dressing of your choice. I don't think the totally fat free works as well.

This is easy to halve or quarter the ingredients to make less. Or as written, for a large gathering or reunion. Made with an oil based dressing, it will not risk going bad during the day as a mayo based dressing will. I make it with whatever dressing is on sale. Enjoy. Keeps well in the frig for several days.


 Pounds lost: 36.0 
0
18.5
37
55.5
74
MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
3/6/12 7:55 P

My SparkPage
Send Private Message
Reply
Search the Spark People recipes for the Chicken Pepper Pot and the accompanying recipe. Not mine, but readily available. Lots of great recipes available on SparkPeople.


 Pounds lost: 36.0 
0
18.5
37
55.5
74
MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
3/6/12 7:53 P

My SparkPage
Send Private Message
Reply
The calorie counts are based on SparkPeople Recipe Calculator. These are not re-posted, they are original out of our kitchen. They may be similar to other recipes, but I don't go looking at or reading other recipes to copy. I grew up in a country home where we gardened big time, canned and froze our own produce, butchered our own hogs, chickens and beef. Great memories, but I am not opposed to creating vegetarian or vegan recipes. I have a wonderful grand daughter who can not consume or even have touch contact with any form of dairy product. Over the past 11 years we have become very good at creating original recipes that are tasty, economical, and visually appealing.
Eat and enjoy! No copyright here.

 Pounds lost: 36.0 
0
18.5
37
55.5
74
LSWEAVER SparkPoints: (0)
Fitness Minutes: (527)
Posts: 19
3/6/12 7:17 P

My SparkPage
Send Private Message
Reply
Re: Ham and Bean recipe posted here. Yum this sounds wonderful. Going to print and try. Is a 2 cup serving 121 calories?? Where is the cornbread recipe you mentioned?

Edited by: LSWEAVER at: 3/6/2012 (19:18)
 current weight: 141.0 
141
135.75
130.5
125.25
120
LADYKATE6 SparkPoints: (0)
Fitness Minutes: (0)
Posts: 2
1/16/12 2:33 P

My SparkPage
Send Private Message
Reply
These sound absolutely delicious! Thank you for wonderful wintertime soups.

MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
1/7/12 3:45 P

My SparkPage
Send Private Message
Reply
New Recipe - Quick Veggie Soup

1 32 oz box or 3 - 14oz can low sodium no msg chicken or beef or veggie broth
1 16 oz bag frozen mixed veggies
1 16 oz bag frozen broccoli or cauliflower or shredded cabbage
1/2 c TVP Texturized Vegetable Protein or 1 can any cooked dry beans well rinsed

if using cabbage, cook it with mixed veggies and the broth for 15 minutes first, if using broccoli or cauliflower then cook the veggies about 15 minutes then add the broccoli or cauliflower AND the beans or TVP. Boil gently for 8 - 9 minutes. Wow, wonderful, yummy and lots of veggies.
This is one of those recipes where you can substitute what you have. Left over cooked meat or poultry will substitute for the beans or TVP. The more veggies the better. Mine had corn, so I did not add rice, or barley or potato. I chose frozen to reduce the total sodium.

I am committing the cardinal sin of eating at the computer, but this soup is so good, I wanted to share now.
emoticon

 Pounds lost: 36.0 
0
18.5
37
55.5
74
LINDSAY122011's Photo LINDSAY122011 Posts: 28
12/10/11 9:44 A

My SparkPage
Send Private Message
Reply
These look fantastic! Thank you for sharing.

 current weight: 211.0 
219
201.75
184.5
167.25
150
MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
10/3/11 9:38 P

My SparkPage
Send Private Message
Reply
It was quite chilly here this weekend. Snow at Snowshoe Resort and Cass Scenic Railroad. And lots of high places in the mountains. Great time for a hot soup.

Healthy Ham and Bean Soup.
1 Pound of 97% lean, low salt ham (from the deli, cut in one think slab) diced & browned
1 pound bag of dry Great Northern Beans (any white bean will do) dry in bag have no salt
1 pound of long skinny carrots, peeled and sliced
1 huge onion, diced I cooked it with the ham, after ham was browned.
2 bay leaves
1 tsp of dry mustard or 1 TBSP of salad or brown mustard
1 tsp of ginger - powdered seasoning
8 cups of water or low sodium vegetable stock or low sodium chicken stock

Pick over dry beans for tiny rocks or imperfect beans and discard. Soak dry beans in water to more than cover - overnight or bring dry beans to boil, turn off heat and let set in hot water for 1 hour. Drain. Set aside.
Dice Ham, brown in deep heavy pot or Large Dutch Oven. When browned, add onions, cook till translucent. Add water or stock. Add beans. Add Bay Leaf, mustard and ginger. Let cook bubbling slowly for 1 to 2 hours, until beans are soft. These are not salty, so you may choose to add a little salt. I added 1/4 tsp to the whole pot at the end. Serves 10. 2 cup servings. Great with the corn bread mentioned in the Chicken Pepper Pot Post.
121 calories, 1.7 g fat, .5 g sat fat, .3 g polyunsaturated fat, .7 g monounsaturated fat, 12.7 mg cholesterol, 445 mg sodium, 17.3 g carbs, 4.1 g fiber, 1.7 g sugar, 9.7 g protein.

I like my bean soup with 8 to 12 ounces of diced potatoes with the skins, and a 15 oz can of low sodium diced tomatoes added at the end. My DH does not, and this soup was for him.

Edited by: MOMKAT4310 at: 10/3/2011 (22:45)
 Pounds lost: 36.0 
0
18.5
37
55.5
74
MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
8/4/11 1:19 P

My SparkPage
Send Private Message
Reply
Summer Garden Vegetable Soup (from the garden, from the farmers' market or from the grocery store using what is cheapest in season) with tips for arthritic fingers and hands***

*** these days, I do much of my shredding, chopping and slicing with a food processor. I watched for a big sale and found a coupon, and saved about 75% of original price. I have a friend who has purchased 2 for canning, and got both at Good Will stores for $5 each, and another friend who bought this at an auction for $1 and they both got extra blades and the original book and box. They are available. For a soup like this, I shred cabbage with a medium blade and slice carrots with a large or thick slice blade.

1 small to medium head of cabbage - shred coarse or slice thin
5 fist size tomatoes - peeled or dipped in boiling then ice water and slip the skins -chunk
1 - 2 pound fresh green beans -washed, both tips removed, snapped to your preferred size
3 - 5 long carrots - scrubbed, slice about 1/2" thick rounds or ovals
onions - 1 bunch of scallions or 2 medium yellow slicing, or 1 Valida- remove outer layer or brown skin, wash well, especially scallions; dice whole onions or slice scallions including green tops
2 bell peppers any color or mix of colors cut in about 1/2" squares and triangles (I cut in 1/2" strips, then stack strips and cut every 1/2")
2 - 14 to 16 oz cans of cooked dry beans of your choice - flavors vary so mix them up each time - RINSE WELL - I dump all beans in colander and flood with running water while I stir with my hands so all beans are thoroughly rinsed
OPTIONAL - 2 to 3 pounds or less of new potatoes - I love the small quarter to ha;f dollar diameter size cut in halves or quarters
OPTIONAL - 2 or 3 packets of sodium free bullion ( I use Herb Ox because that is what I can find that is sodium free) and 8 oz water per packet
(I add low sodium V-8 or any low sodium mixed vegetable juice or low sodium tomato juice if I need more liquid)

Place all ingredients in large Dutch oven abt 6 qt or medium stock pot 8 - 10 qt , I start with cabbage and tomatoes and start with low heat, adding ingredients as I go. When all are in, check level of liquid. All vegetables should be just submerged. If you do not want to add a canned vegetable juice, you can add water as there is plenty of flavor in the ingredients. Allow to boil gently for at least half an hour or until carrots and potatoes can be pierced easily with a knife. Near the end of cooking time, I add fresh or dried herbs - 1 tsp dried basil or 1/4 cup fresh basil and 1/2 tsp dried oregano or a dozen leaves of fresh oregano. For a different flavor, add chili powder and cumin or fresh hot peppers to your taste, start with a small amount, easier to add more. If you add too soon, you will lose the benefit of the fresh oil in the peppers.

Total volume will vary with how long and how hard you boil due to evaporation. If you choose to do this in a really big crockpot, figure at least 6 hours, and the volume will be higher, less moisture lost to boiling. This fits low calorie, low sodium, Vegan or Vegetarian, low fat, & Clean Eating lifestyle eating plans. In summer, the crock pot will add less heat in the kitchen. Enjoy.
Divided in 10 servings, they will be generous, it calculates as 205 Calories, 1.2 G fat, 10 G Protein, (sodium as 216 mg, but this may be a little high, as I really rinse the beans well).

Edited by: MOMKAT4310 at: 8/4/2011 (14:18)
 Pounds lost: 36.0 
0
18.5
37
55.5
74
MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
7/31/11 9:20 P

My SparkPage
Send Private Message
Reply
Meat and Vegetables in a casserole. Low sodium, low fat. Not sodium free or fat free, just healthy. Easy MW dinner. 1 large Valida or sweet onion. 1 large bell pepper, any color, 1 pound of white button mushrooms sliced or whole and you slice them. 1 pound leanest ground meat - I use 94 to 97% lean ground beef, but ground skinnless chicken or turkey breast would be fine.
1 packet of sodium free bouillon. 1 to 2 tsp of Kitchen Bouquet browning sauce.

Spray a 2 - 3 quart round MW safe casserole with lid using PAM or similar. Wash pepper and onion, brush and rinse mushrooms. Slice onion and pepper thin, you can cut slices in quarters for easier eating. Place in bottom of casserole. Add sliced mushrooms. Dust bouillon powder over vegetables. Make 4 meat patties or burgers, place on top of mushrooms. Brush tops of burgers with Kitchen Bouquet. Put lid on casserole. MW at full power for 8 - 10 minutes. Either cut into a burger or use an instant read thermometer to check doneness. I like mine almost well done. Either cook a little longer or remove and let stand 5 to 8 minutes. Serves 4, one burger, and 1/4 of total vegetables and 1/4 of juice. Smells heavenly and tastes terrific. Fast and easy, only one casserole to clean.


 Pounds lost: 36.0 
0
18.5
37
55.5
74
LUCYFIRST1's Photo LUCYFIRST1 Posts: 83
7/26/11 3:23 P

Send Private Message
Reply
Pasta sauce sounds tasty. Think I'll try it today. Thanks!

Mary Lou from Morgantown, WV


 Pounds lost: 10.0 
0
12
24
36
48
MOMKAT4310's Photo MOMKAT4310 Posts: 1,024
7/26/11 2:28 P

My SparkPage
Send Private Message
Reply
I am always looking to make healthy foods, and remodel favorite recipes. This is my new version of pasta sauce, super delicious and easy.

I start with a pound of lean ground meat ( 94% lean ground beef or ground chicken or turkey with only white meat) brown in cast iron or nonstick skillet or saute pan. Add 1 bag of frozen mixed peppers and onions EASY or dice a large vadalia onion and 2 lage bell peppers MORE WORK. When vegetables are translucent and meat and veggies are dry, I add 8 OZ sliced white mushrooms, 2 - 14 oz cans unsalted diced tomatoes, 1 tsp of oregano or Italian herbs and let simmer until thick. This is a very veggie sauce.

The grand daughters love it, I use it with whole wheat pasta or Dreamfields pasta. It is very lean and makes the whole house smells terrific.

 Pounds lost: 36.0 
0
18.5
37
55.5
74
Page: 1 of (1)  

Report Innappropriate Post

Other Spark West Virginia The Official Team General Team Discussion Forum Posts

Topics:
Last Post:
10/16/2019 10:13:35 AM
6/20/2019 7:22:29 AM
9/24/2019 12:05:50 AM
8/8/2019 8:13:48 PM

Related Topics: Best and Worst Meat Choices  

Thread URL: https://sparkpittsburgh.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x13747x43205189

Review our Community Guidelines