The Lord is my strength and i know i can do better with the Lords help. The Lord laid it on my heart to start a team called GOD ANSWERS PRAYER AND I WOULD LOVE TO HAVE ANYBODY THAT WANTS HELP TO LOSE THEIR WEIGHT TO JOIN . I KNOW I CAN'T DO THIS WITHOUT THE LORDS HELP !
Fitness Minutes: (51,403)
6/1/11 12:00 A
I should have asked sooner .these recipes are great . I printed them so I'll have them next time. Thanks so much . I ended up making my broccoli recipe
Here's a way to get both a vegetable and fruit together in a crispy, crunchy side dish. 6 servings/serving size: 1/2 cup Preparation time: 15 minutes Cooking time: 8 minutes
1 1/2 cups peeled, shredded carrot 1 1/2 cups peeled and thinly sliced apples (any variety) 1/4 cup golden raisins 1/2 cup low-fat sour cream 1/3 cup skim milk 1 Tbsp. lemon juice 1 Tbsp. sugar 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. allspice
In a bowl, combine the carrots, apples, and raisins. In a small bowl, whisk together the sour cream, milk, lemon juice, sugar, cinnamon, nutmeg, and allspice. Add the dressing to the carrots and toss well. Refrigerate for 1 hour before serving.
Nutrition Facts Serving Size 1/3 cup Fruit Exchanges 0.5 Vegetable Exchanges 1 Saturated Fat Exchanges 0.5
Amount per serving Calories 70 Calories from fat 16 Total Fat 2 grams Saturated Fat 1 grams Cholesterol 7 milligrams Sodium 27 milligrams Total Carbohydrate 15 grams Dietary Fiber 2 grams Sugars 13 grams Protein 1 grams
Jesse and Anne F. from Bluefield, West Virginia like to make this chunky salad the day before to let the flavors mellow.
2 pounds red potatoes, cubed 1/2 cup Italian salad dressing, Fat Free 1 cup chopped celery 1/2 cup chopped green pepper 1/2 cup chopped red onion 1/2 cup thinly sliced radishes 1/4 cup minced fresh parsley 1 teaspoon salt, optional 1/2 teaspoon pepper 1/2 cup mayonnaise, Fat Free 1-1/2 teaspoons Dijon mustard 1/4 teaspoon sugar
Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Nutritional Analysis: One 1/2-cup serving (prepared with fat-free salad dressing and mayonnaise and without salt) equals 55 calories, 147 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, trace fat.
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