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TERRIJ7's Photo TERRIJ7 SparkPoints: (132,927)
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7/5/14 12:33 P

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Dianne, that bean salad sounds delish! I'll bet that, with the lemon juice and vinegar, it gets better after it marinates for a while, too.

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DIANNEMT's Photo DIANNEMT Posts: 6,792
7/4/14 2:03 P

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Great Bean Salad--vegan Go ahead and switch things up--I use whatever beans I have, more peppers, fresh cut off the cob corn, etc

1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can niblets corn
1 onion, chopped fine
1 red or green pepper, chopped fine
¼ cup water
¼ cup oil
¼ cup lemon juice
¼ cup red wine vinegar
1 clove garlic
1 teaspoon cumin
½ bunch cilantro, chopped
Some salt to taste

Mix beans, corn, onions and peppers in large bowl. Mix liquids, garlic, cumin, cilantro in small bowl—whisk together. Pour over beans and vegetables. Let stand at least one hour before serving.


Dianne
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IAMNOT61's Photo IAMNOT61 SparkPoints: (32,757)
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5/15/14 11:06 A

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Dianne, I just saw this post for the first time, sorry it took so long for a response. I don't put ANY of the powdered sugar on and like it that way just fine. My personal opinion is that breakfast dishes that call for powdered sugar and syrup are delicious with one or the other. Some people eat it without any topping and like it.

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4/16/14 2:42 P

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It would be a nice thing to make for a family meal where there are many to share it.

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DIANNEMT's Photo DIANNEMT Posts: 6,792
4/16/14 11:05 A

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Admit the toast sounds great but--if I made it, I'd eat TOO much of it! Betsy--didn't you say it is very sweet? Could some of the sugar be cut back?

Dianne
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4/15/14 5:24 P

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Oh, my goodness Betsy! That french toast sounds deee-lish!

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IAMNOT61's Photo IAMNOT61 SparkPoints: (32,757)
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4/15/14 10:43 A

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I forgot about those corn muffins, Terri. I need to try them as they look scrumptious. WARNING...this is not a low calorie recipe but here is the French Toast Bake recipe many of you requested.

Door County French Toast Bake

1 loaf Italian French Bread
3 Cups door County cherries ( you can cheat and use cherries from the freezer section of your local store )
8 ounces softened cream cheese
1/2 Cup sour cream
2 teaspoons almond extract, DIVIDED
1 Cup powdered sugar, DIVIDED
7 eggs
1 1/2 Cups milk
1 1/2 Cups Half and Half
For topping:
1/4 Cup powdered sugar
1 Cup sliced almonds

The night before you plan to dine on this dish:

Cut the loaf of bread into cubes. Save about 15 cubes for later. Place the remaining cubes into a greased 9x13 pan. Spread the cherries over the bread. In a bowl, mix together softened cream cheese, 1/2 Cup powdered sugar, 1 teaspoon almond extract , 1/2 Cup sour cream and spread over cherries. Next, place the 15 reserved bread cubes over the top of cherries and cream cheese spread. In another bowl, beat 7 eggs well and add the remaining 1/2 Cup sugar, 1 teaspoon almond extract, 1 1/2 Cups milk, 1 1/2 Cups Half and half and beat well. Pour the egg and milk mixture over the bread cubes, cover and refrigerate overnight.

The next morning:

Preheat oven to 350. Cover dish with aluminum foil and bake for 40-50 minutes. After that, uncover and bake for another 10 minutes to brown slightly. Let set for about 10 minutes.

Sprinkle the top with powdered sugar and sliced almonds.
Serve with syrup or enjoy as is.



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TERRIJ7's Photo TERRIJ7 SparkPoints: (132,927)
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1/4/14 4:07 P

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Corn Muffins (makes 4 dozen)

1 1/2 C sugar (or 1 C. honey)
4 eggs
4 C. all purpose flour
2 C. yellow cornmeal
2 T. baking powder
1 1/2 t. salt
2 T. melted butter
1 can creamed corn (14 oz.)
3 C. milk*
*I like to use some sour milk or buttermilk. If using buttermilk, add 1 tsp. baking soda

1) Beat sugar and eggs until feathery, using electric mixer.
2) Sift together flour, cornmeal, baking powder and salt (and soda if using sour milk)
3) Stir into egg mixture
4) Beat in milk and melted butter
5) fill well-greased muffin tins 1/2 full
6) Bake at 400* for about 15 minutes--until brown around edges. (test w/a toothpick)

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1/4/14 2:01 A

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Texas Sheet Cake~
Ingredients:
2 C flour
2 C sugar
(sift together and set aside)

4 T Cocoa powder
1 C water
1 Cube butter
1/2 C oil
(boil together)

1/2 C milk (I use buttermilk)
2 eggs
1 t. vanilla
1 t. baking soda
1 t. cinnamon
(mix together)

Add the flour & sugar to the hot mixture and blend well. Add third mixture and blend again.
Oil and flour 1 oblong pan (18 x 12 x 1") aka a jelly roll pan, pour batter into pan and bake @ 400* for 15 minutes. Frost while warm.

Frosting: Heat all ingredients in saucepan

1 Cube butter
4 T Cocoa powder
6 T cream (or half/half or canned milk)
1 t. vanilla
1/2 box powdered sugar (approx. 2 1/2 cups)
garnish with sprinkles, chopped nuts, coconut, or leave it plain if you prefer.

Note: Prepare frosting while cake is baking and then let it cool slightly before pouring over cake--if it's too hot, it will run over the sides, so be prepared for a little run-off.
I'm sure you could substitute margarine for the butter to make it lower in fat or even use some applesauce in place of some of the fat. It's such an easy recipe that you wouldn't lose much by trying different things.

Edited by: TERRIJ7 at: 1/4/2014 (02:04)
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LINDIEMAE's Photo LINDIEMAE Posts: 31,159
7/31/13 12:08 A

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Yummmm that I will try.

Here's another - if your looking to spruce up your water, this sassy drink will give you that and detox your body at the same time:

1 medium cucumber, peeled and sliced thin
1 medium lemon,sliced thin ( never said to take the rind off )
1 tsp of grated fresh ginger
12 medium spearmint leafs
8.5 cups of water.

Mix all and chill over night and drink through out the day. I make this from time to time. You can tweak it to your own needs.

the recipe is from the book Flat Belly and created by one of the nutritionists, for more information , see Prevention.com

Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

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TERRIJ7's Photo TERRIJ7 SparkPoints: (132,927)
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7/30/13 6:46 P

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Here's one for the season:

Zucchini Fritters~

about a cup of finely grated zucchini (leave skins on if tender)
finely chopped onion (about 1/4 cup)
2 tblsp parmesan cheese
2 eggs (beaten)
4 tblsp flour (I used WW pastry, but use whatever you have)
Optional: red pepper flakes (I minced up some jalepino)

beat the eggs; add the cheese and flour; pour over the zucchini, onion & peppers; blend well; drop by large spoonfuls onto a hot griddle or skillet and spread to look like pancakes (I made mine the size of dollar-size pancakes); brown on each side and serve. I ate mine with a serving of cottage cheese but Steve put shredded cheddar on his.

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IWEARBGPANTIES's Photo IWEARBGPANTIES Posts: 756
6/10/13 11:38 P

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This is from Sparks Recipes

Breaded Chicken Parmesan

12 ounces white chicken breast

1tbsp grated parmesan cheese

1/4 cup Italian-style bread crumbs
1tsp garlic powder

Cut chicken breast hotizontally (filet it) so you will end up with 2 small pieces

Rub each piece in olive oil

Mix dry ingredients and pat each piece with the crumb mixture until well covered

Bake at 375 for 20 minutes

Now I seen in the comments that someone else had added some tomato sauce so I did to it add a few more calories but it was really really good.

On Day At A Time

Acceptance is the Key for Me.


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LINDIEMAE's Photo LINDIEMAE Posts: 31,159
6/8/13 6:24 P

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The quinoa omelet recipe is in the cook book Quinoa Revolution, page38 - cooking quinoa is just like cooking rice, so you have to have the amounts correct for it. The basic cooking is as follows, there is by the way, quinoa flour, and flakes, I've not done flakes but have used the flour in cookies anyway, here's the basics:

1 serving = 1/2 cup of cooked quinoa = 2 tbs 2 tsp of quinoa seeds & 1/3 cup of water
2 servings = 1 cooked cup of quinoa = 1/3 cup of quinoa seeds & 2/3 cups of water
3 servings = 1 1/2 cups cooked quinoa = 1/2 cup quinoa seeds & 1 cup of water
4 servings = 2 cups cooked quinoa = 2/3 cup of quinoa seeds & 1 1/3 cups of water
6 servings = 3 cups cooked quinoa = 1 cup quinoa seeds & 2 cups of water.

Combine water and quinoa, bring to boil, reduce and simmer covered for 15 min - fluff with fork - like rice the water should have evaporated into the seeds. Seeds will look translucent when cooked.

You can also pan roast them as well, one recipe called for that as part of the recipe.

The omelet uses 1/4 cup of quinoa to 1/2 cup of water cooked as above ...

1/2 cup sliced brown or white mushrooms sauteed in either grape seed oil or another vegetable oil, I always use olive oil for my cooking - the flavour does not bother me.

1 large egg and 4 large egg white. the egg substitute I buy I make sure is nothing but egg white - nothing else ... and free run as well.

2 tbs shredded reduced fat cheddar cheese, now I can never find this so I look for the brand with the less transfat or saturated fat but its only 2 tbls anyway.

2 tsp sliced green onion - I am assuming its the sprout and not the root/bulb but I use both anyway.

In a frying//sauce pan heat the oil, add mushroom,

In a mall bowl whisk the cooked quinoa and the egg/egg white, pour over the mushrooms, cook covered for 2 minutes

Fold omlete in half with spatula cook covered for another 2 - 4 minutes until egg is set.

Turn off heat, sprinkle with cheese and onion Cover for another 2 minutes until the cheese is melted cut into quarters and serve...

I've done this recipe its great and it freezes well - you can freeze any cooked egg.

Per serving:

Engery 140 calories, protein 10 g , carbs 15, dietary fibre 2g, fat 4 g , sugar 1 g, cholesterol 50 g, sodium 115 g, these figures will change depending on the product you use. IE my egg whites have no sodium...... but the 1 whole egg will have cholesterol....


Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

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DIANNEMT's Photo DIANNEMT Posts: 6,792
1/10/13 3:29 P

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Burrito Bowls--this isn't a "recipe" as much as an idea generator.

We visited a place called "Salsarita" in Ohio--looks to be a local chain -- burritos bowls or in a tortilla. I have made them at home since. Works with rice or with baked potato.

In the bowl (fewer calories than the tortilla) start with some brown rice (or baked potato). Add some chili meat, taco meat or black beans (or other beans--your choice), some salsa, lettuce, tomatoes (fresh or drained diced), olives, shredded cheese, onion, sour cream, fresh cilantro--whatever looks good to you!

This is great for a party--put out bowls of the toppings and let people do their own. Allows vegetarians and vegans to adjust to their preferences.

Dianne
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IAMNOT61's Photo IAMNOT61 SparkPoints: (32,757)
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10/26/12 1:43 A

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Pumpkin Chocolate Chip Cookies ( Delicious! Make sure you have someone to share with as this recipe makes 10 dozen cookies!) Credit goes to 2003 Taste of Home Cookbook,pg.111

1 1/2 cups butter( no substitutes,) softened
2 cups packed brown sugar
1 cup sugar
1 can ( 15 oz) solid pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all purpose flour
2 cups quick cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt ( I only use a dash)
2 cups (12 oz) semisweet chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin,egg and vanilla. Combine the flour,oats,baking soda,cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes OR until lightly browned. Remove to parchment paper, wax paper or even a cut apart grocery bag to cool. ( Note: recipe says wire racks but who has that many? We have never done that and the paper bag works great.)




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Edited by: IAMNOT61 at: 1/7/2014 (21:38)
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LINDIEMAE's Photo LINDIEMAE Posts: 31,159
10/21/12 3:16 P

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AZTEC SALAD

1 CAN BLACK BEANS - RINCED
1/2 CUP FINELY CHIPPED RED ONION
1 GREEN BELL PEPPER DICED
1 RED OR YELLOW PEPPER DICED
2 TOMATOES DICED
2 CUPS FROZEN CORN, THAWED
3/4 CUP CHOPPED FRESH CILANTRO (OPTIONAL)
2 TBSP SEASONED RICE VINEGAR
2 TBSP APPLE CIDER VINEGAR
1 LIME OR LEMON JUICED
2 GARLIC CLOVES MINCED
2 TSP CUMIN
1 TSP CORIANDER
1/2 TSP CRUSHED RED PEPPER FLAKES
CAYENNE
DRAIN AND RINSE THE BEANS, AND PLACE THEM IN A LARGE SALAD BOWL. ADD THE ONION, PEPPERS,CORN AND CILANTRO.

IN A SMALL BOWL COMBINE THE VINEGARS, GARLIC, LEMON OR LIME JUICE, SEASONINGS AND POUR OVER SALAD.
TOSS GENTLY TO MIX


NUTRITIONAL INFORMATION"

CALORIES: 143 KCAL
PROTEIN 7G
CARBS 28 G
FAT 0.3 G
SODIUM 117 M
SERVINGS: 10


Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

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TERRIJ7's Photo TERRIJ7 SparkPoints: (132,927)
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10/21/12 2:35 P

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APPLESAUCE COOKIES (from Betty Crocker's Cookie Book, pg 7)

1 C shortening (I used margarine and butter)
2 C brown sugar
2 eggs
1/2 C cold coffee (could use instant if you want)
2 C well-drained, thick applesauce (just put some in a colander to drain)
3 1/2 C all-purpose flour
1 tsp soda
1 tsp salt
1 tsp each-cinnamon, nutmeg and ground cloves
1 C raisins (I used Craisins)
1/2 C coarsely chopped nuts (I used pecans, but walnuts would be great)
*recipe did not call for oatmeal, but the dough was pretty soft, so I added about 2 C. rolled oats)

Mix shortening, sugar and eggs thoroughly. Stir in coffee and applesauce. Mix dry ingredients together and add. Chill at least 2 hrs.

Heat oven to 400*. Drop by rounded Tblsp of dough about 2" apart on lightly greased baking sheet (I didn't grease mine and it was fine). Bake 9-12 minutes or until almost no imprint remains when touched lightly. If desired, frost when cool. (I didn't frost)

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LINDIEMAE's Photo LINDIEMAE Posts: 31,159
10/21/12 12:06 P

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CHICKPEA CURRY

1 CUP BROWN BASMATI RICE
2 CUPS WATER

3 TBSP OLIVE OIL
1 LARGE ONION, CHOPPED
3 GARLIC CLOVES, CRUSHED
2 INCH PIECE OF GINGER, PEELED AND GRATED
1/2 TSP DRIED CHILI FLAKES
2 TSP PAPRIKA
2 TSP GROUND TURMERIC
1 CINNAMON STICK, HALVED
1 MEDIUM SWEET POTATO OR POTATO PEELED AND DICED
1 RED PEPPER, SLICED THINLY
14OZ CAN OF CHICKPEAS, DRAINED AND RINSED
1-1/2 CUPS VEGETABLE STOCK
1/3 CUP RAISINS
SALT AND PEPPER
CILANTRO LEAVES TO GARNISH ( I DO NOT LIKE CILANTRO)

PUT RICE AND WATER IN A POT. BRING TO BOIL AND THEN COVER TIGHTLY WITH A WELL FITTING LID AND SIMMER AT VERY LOW HEAT FOR 40 MIN ( DO NOT LIFT THE LID !!!!) FLUFF WITH A FORK WHEN DONE - I HAVE A RICE COOKER, I'LL BE USING THAT.

HEAT THE OIL IN A LARGE SAUCEPAN OR SAUTE PAN. ADD THE ONION, GARLIC, GINGER, AND SPICES AND SAUTE, STIRRING GENTLY FOR 5 MIN UNTIL GOLDEN
ADD THE SWEET POTATO, RED PEPPER, CHICKPEAS, STOCK AND DRIED FRUIT. SEASON TO TASTE WITH SALT AND PEPPER, BRING TO A BOIL. REDUCE THE HEAT, COVER, AND SIMMER FOR 20 MIN OR UNTIL THE POTATOES ARE TENDER.

TOP THE RICE WITH THE CHICKPEA CURRY, AND SERVE SCATTERED WITH CILANTRO LEAVES.

Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

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LINDIEMAE's Photo LINDIEMAE Posts: 31,159
10/19/12 10:22 P

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LENTIL VEGETABLE SOUP

1 TSPS OLIVE OIL
1 LARGE ONION, CHOPPED
2 CLOVES GARLIC, CHOPPED
1 TSP CUMMIN
1 CARROT SLICED
1 STALK CELERY SLICED
1 POTATO CHOPPED ( OR YAM/SWEET POTATO)
1 CUP DRIED RED LENTILS
5 CUPS CHICKEN BROTH ( OR VEGETABLE)
1/S TSP PEPPER
1 TSP HOT RED PEPPER SAUCE, OPTIONAL
2 TBSP LEMON JUICE, OPTIONAL
SALT TO TASTE

1. HEAT OIL IN LARGE SAUCEPAN. ADD ONION AND GARLIC AND COOK UNTIL TENDER AND FRAGRANT, ABOUT 5 MINUTES. ADD CUMMIN AND COOK FOR 30 SECONDS.
2. ADD CARROT CELERY AND COMBINE AND COMBINE WELL. STIR IN LENTILS AND STOCK. BRING TO BOIL. ADD PEPPER, COOK GENTLY, COVERED FOR 30 MINUTES.
3. PUREE HALF OR ALL THE SOUP FOR A SMOOTHER TEXTURE ( I DID ALL OF MINE). ADD LEMON JUICE AND HOT PEPPER SAUCE. TASTE AND ADJUST SEASONINGS IF NECESSARY ADD SALT TO TASTE. SPRINKLE WITH CILANTRO.

Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

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LINDIEMAE's Photo LINDIEMAE Posts: 31,159
10/19/12 10:10 P

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Quinoa and Yam Soup

2 tbs of vegetable oil - I only use olive oil
1/2 medium onion finely chopped
2 tsp finely chopped ginger
1 garlic clove minced - I bought the already minced and used the recommended serving
1 tsp of mild or medium curry powder ( I forgot this 1st time )
4 -1/2 cups chicken or vegetable stock
1/3 cup quinoa
1 - 14 oz can diced tomatoes
1 tbs brown sugar ( forgot this too!)
1 medium yam, about 10 oz, peeled and cubed
1/4 cup chopped fresh cilantro or green onion ( I used the green onion)

Directions:

Place the oil in a pot over medium heat, add the onion, ginger, and garlic, cook 2 minutes.
Mix in the curry powder and cook for 30 seconds more
Add the stock, quinoa, sugar, and tomatoes and bring to a simmer - 5 minutes and then add the yam.
Simmer 10 - 15 minutes until the quinoa and yam are tender .
Season with salt ( I did not ) stir in the cilantro or green onion and serve. Should make 6 1 cup servings.


Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

https://www.fitbit.com/user/26P527


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TEALHAWK Posts: 2,254
9/9/12 10:56 P

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see my sparkpage for a really good cherry cheesecake that is not from a box, yet very easy to make.

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IAMNOT61's Photo IAMNOT61 SparkPoints: (32,757)
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9/8/12 11:17 P

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Phyllis, that sounds absolutely delicious! We have been carefully watching for our local apple orchard sign to go up so we can get out there ASAP. We have been warned that the early frost destroyed most of the crop and it is going to be a very short selling season this year. The grower thought they would be lucky to last three weeks. Fortunately my husband drives by the place where they put up their apple sign every day on his way to and from work or we might miss it completely.

I have had smoothies I purchased that were already made but I have never made one myself. I think I may just try your recipe when the apples are ready.

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DIANNEMT's Photo DIANNEMT Posts: 6,792
9/8/12 9:54 A

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Phyllis--THAT sounds like a fun way to use those apples!! Great idea!! I have some frozen berries that DD3 bought to make her smoothies--I think I will pull out the blender for breakfast tomorrow!

Dianne
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PHYLLISLITTLE's Photo PHYLLISLITTLE SparkPoints: (8,680)
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9/8/12 7:48 A

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I bought some local apples and was very disappointed. They were so mealy I couldn't eat them. So I threw two small ones in the blender with 3/4 c plain fat free yogurt, 1/4 c skim milk, 1/4 t cinnamon, and 1 T splenda. I cored the apples, but didn't peel them. It made 2 servings of yummy apple-pie smoothie. Together with some whole grain bread and peanut butter, it was a good lunch.

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DIANNEMT's Photo DIANNEMT Posts: 6,792
5/3/12 6:03 P

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Made a Contessa frozen meal tonight--the sesame chicken. I didn't check sodium content but it was pretty good in calories--especially when I added a bag of california blend veggies and a can of sliced water chestnuts--we both got 2nds and calories were under 400!

I have tried several of these frozen dinners--very fast, lots of sauce so I can add more veggies and is filling!

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DIANNEMT's Photo DIANNEMT Posts: 6,792
2/16/12 5:06 P

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I also have Bob's Red Mill--I made a single serving today. I will make 4 servings next and heat it up in the AM with the microwave. I think I like it--at least as a change.

Dianne
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IAMNOT61's Photo IAMNOT61 SparkPoints: (32,757)
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2/15/12 9:57 A

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Wow Carol, I had no idea what I would "spark" by posting I was going to TRY oatmeal! I just checked our cupboard and the popular brand of steel cut oats around here is Bob's Red Mill, also found in the natural foods section. Carolyn makes hers the night before and replaces a generous portion of the water with apple cider for a tastier treat. The bistro at our health club uses that trick and an employee let us in on their secret last year. I did try my oatmeal with flax and it was OK but definitely not my favorite breakfast.

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INDIANOAKS's Photo INDIANOAKS SparkPoints: (95,519)
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2/14/12 7:36 P

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LOL -- so you liked my "lesson", huh Anne??!! Ended up being a little LONG.... Didn't realize til I had posted it JUST how LONG it was -- but figured I'd leave it alone -- too lazy to spend time "editing"....! emoticon

In our grocery, we have a section that has lot of Hodgson Mill items -- it's near our Kashi brand stuff.... Just FYI... Never know from store to store -- but that's where I find them....


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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2/14/12 3:45 P

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Wow! Carol, thank you for that intense oats lesson! I never realized that there were any other kinds of oats other than rolled (old-fashioned) and instant. I love oatmeal, so I think I will get some Hodgson Mill Steel Oats. I sure hope my regular grocery store has them.
Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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2/14/12 2:02 P

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Thank you!!! I will try them!

Dianne
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2/13/12 11:09 P

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JUST FYI -- am going to copy and paste an explanation of oatmeal here.... THEN I'll post how I cook them etc...

"When it comes to the highly-nutritious oats, most of us are familiar with rolled oats – but oats actually come in several kinds. All are fiber-packed and able to boost our body’s cholesterol-fighting means. Oats are hulled after harvesting, but this process does not strip away their bran (outer covering of the grain) and germ (innermost part), allowing them to retain a concentrated part of their fiber and nutrients. Here’s a quick look at the different types of oats available in the market today:

Instant oats are very thin pre-cooked oats that are convenient because they need only to be mixed with a hot liquid. Oat groats are minimally processed– only the outer hull is removed – making it very nutritious and chewy, but needing to be soaked and cooked a long time. Rolled oats or old-fashioned oats are groats that are steamed, rolled, flaked and toasted so that they cook more quickly. This additional processing of rolled oats leads to some loss of the oats’ natural nutty flavor and chewy texture, but they are still highly nutritious and very popular as a hot cereal or addition to cookie recipes as well as granola or muesli mixes. Quick oats are processed like rolled oats, but they are cut finely before rolling or flatting to shorten cooking time.

Steel-cut oats – are unrefined whole-grain groats that are never steamed but simply dried and cut by steel disks. Because they are subjected to almost no heat during processing, they retain most of their B vitamins that benefit the body in a whole host of processes and functions.

Hodgson Mill’s Steel-Cut Oats are all-natural and offers 100% whole-grain nutrition, and are made from premium oat grains grown in North America. They are uniformly cross-cut for a unique texture and a delicious hearty, whole grain taste, with a bit more chewy texture and a nuttier taste than rolled oats. Hodgson Mill’s Steel-Cut Oats also create a more full-bodied effect that prevents early hunger cravings. Like other oat preparations, steel-cut oats help boost and sustain the body’s energy supply. Army and athletic camps with intensive and high-endurance training often use oats as staples because of their ability to fend off fatigue. The complex carbohydrates and fiber encourage slow digestion, stabilizes blood-glucose levels, and distributes oxygen more evenly throughout the body. Oats may also help maintain muscle function during exercise.

Steel-cut oats maximize the already-familiar cardiovascular benefits of regular oats because of their higher nutrient contents. Hodgson Mill’s Steel-Cut Oats are rich in soluble fiber known as beta-glucan that helps lower cholesterol levels by transporting cholesterol out of the body, when otherwise they would end up in the bloodstream. New research also suggests another cardio-vascular protection mechanism of oats: avenanthramides. These are antioxidants unique to oats that prevent free radicals from oxidizing the low-density cholesterol (LDL, the “bad” cholesterol) and being absorbed more quickly in the body. They also suppress the production of several types of molecules involved in the attachment of monocytes (immune cells in the bloodstream) to the arterial wall – the first step in the development of atherosclerosis, or hardening of arterial walls."




STEEL CUT OATS

I use Hodgson Mill kind as mentioned above -- so this is how THEY recommend cooking them and what I therefore do....

Use 4 cups of water to 1 cup of oats

Bring the water to a boil, add the oats then cover and leave overnight.

In the morning -- either cook on low for 10 minutes or pop into the microwave for several minutes until desired "tenderness" (my DH usually does about 2 1/2 minutes -- I go longer depending what I'm adding to it)...

If you're making them to eat right then, they need to simmer on low for 20-25 minutes...

WORD OF CAUTION: make SURE you use a fairly large pan and enough water -- they do "swell" quite a bit...

Also -- the box you buy may LOOK small - but it lasts a LONG time (in my opinion) -- vs. the size of Quaker Oats boxes etc...

1/4 cup "dry" makes what they consider a "serving" -- I've found that's generally a cup cooked...


Here's a link to the website of the brand I use:
www.hodgsonmill.com/steel-cut-oats/

Here's a link to the nutritional info for that brand:
www.hodgsonmillstore.com/en/Steel-Cu
t-
Oats/71518-01042-001_Group.aspx



~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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2/5/12 7:16 P

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HOMEMADE LOW SODIUM SPAGHETTI SAUCE

INGREDIENTS:

5 - 14.5 oz cans of No Added Salt diced tomatoes
2 - 8 oz cans of No Added Salt tomato sauce
1 tbsp minced garlic
1 small onion minced
1 cup finely grated fresh carrot
1 tsp dried basil
1/2 cup water
splash of red wine (optional)

INSTRUCTIONS:
Combine all ingredients in a large saucepan, stir and simmer for 2 hours.
Transfer sauce to blender and blend til smooth.
Serve immediately or allow sauce to cool and place in freezer safe bag or container.

Nutrition Facts for 1/4 cup serving size:
Calories: 21
Total Fat: 0
Sodium: 22 mg
Total Carbohydrates: 4 g
Dietary Fiber: 1 g
Protein: 1 g

I can't take credit for this recipe -- I found it somewhere on the internet but can't remember where now -- but it wasn't a recipe on Spark...

I do NOT put the carrot in -- my DH didn't want me to so I never have. I also don't add the red wine since I gave up alcohol two years ago...we don't have any in the house to use...

In MY area I can find "No Added Salt" tomatoes and sauce in two brands -- Del Monte and Hunts...

I also usually add a little oregano....



~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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2/5/12 7:00 P

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I will copy and paste the recipe (and a link) that I use for low sodium taco seasoning -- it's a Spark Recipe... I use this with lean ground turkey and add this whole recipe/amount to a pound of cooked meat. I also usually end up adding a little water to help 'disburse' the spices through the meat... Then I let it simmer or just sit covered for a bit before we eat it....

OH --- another "word of warning"... ALOT of chili powder out there has SALT added to it for some reason!!??! I never knew that til I read that here on Spark...so read your labels!


Taco Seasoning (Low Sodium Substitute)
Submitted by: APRILDAWN678

If you are cooking for someone on a low sodium diet, use this recipe instead of taco seasoning. This recipe is the equivelant to one package of taco seasoning (or 3 tablespoons.) Adjust the strength of any ingredient to your taste.

Minutes to Prepare: 5
Number of Servings: 6

Ingredients

1 tablespoon Chili Powder
2 teaspoons Onion Powder
1 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Ground Oregano


Directions

Mix all ingredients together.

Number of Servings: 6

Recipe submitted by SparkPeople user APRILDAWN678.



recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=370985






~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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2/1/12 2:30 P

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Dianne, it was for stir-fry. It allows you to cook at a hotter temp without burning the oil and gives the dish a really nice flavor. I just made some fried (brown) rice for my lunch and used it.

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1/31/12 7:26 P

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Sounds like a great tip!

Terri--way back we were talking about sesame oil--I bought some but now don't remember what I was going to make. If it wasn't Terri--will someone remind me???

(And the TV said 53 year old brains are at their peak....I'm not THAT far past 53 but I am NOT remembering stuff like I'd like to!)

Dianne
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1/30/12 2:22 P

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I've used my past-dated yogurt in my biscuits too. It makes them more moist and I can cut down on the shortening.

Great idea on using it to stretch the salad dressing!

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1/29/12 10:49 P

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GREAT idea Phyllis!! I hadn't heard of that -- and hadn't thought of it either!! If I used Greek yogurt it would help me get more protein in too - which is usually a challenge for me!! AND that would help me sodium wise too since most dressings have high sodium content but the yogurt is low in sodium.... THANKS for sharing that tip!!


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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1/29/12 9:18 P

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I use plain yogurt. I like that it isn't too thick. It makes the dressing stretch further.

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1/29/12 9:02 P

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Phyllis, I would change the vege choices a bit for my family but that salad sounds delicious. I did not know about that yogurt stretching for dressing tip but it sounds like a great idea. Do you use Greek yogurt or just any plain yogurt?

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1/29/12 7:50 A

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I "discovered" something that almost everyone else already knows: using yogurt to stretch salad dressing works. As I said in another post, I eat giant salads (serving bowls full). Vinaigrette goes pretty far, but 2 T of a creamy dressing won't do it. I really dislike the strong vinegar taste of low cal dressings, so I tried a 50/50 mix of ranch dressing and plain fat free yogurt.

For dinner, I baked a 4 ounce chicken breast with BBQ sauce and put it a bowlful of romaine, carrots, onion, red peppers, and celery. For dressing I used 3T dressing/yogurt mixed with 1t BBQ sauce. It was more than enough dressing. With a slice of whole grain bread, it's a great meal for around 500 calories.

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12/22/11 7:22 A

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Carol, those sound yummy. Maybe i will be able to bake them while in NC. Will definitely try 'em when I get home. Stuck in traffic on I-95 in The Pelhams. Gonna be a long day!
Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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12/21/11 8:28 P

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Cranberry-Almond Cookie Crisps

1 pouch Betty Crocker sugar cookie mix
1 tbsp all purpose flour
1/3 cup butter or margarine, softened
1/2 tsp almond extract
1 egg
1/2 cup finely chopped toasted almonds*
1/2 cup chopped sweetened dried cranberries
1 tbsp sugar

Heat oven to 350 degrees.
In large bowl stir together cookie mix, flour, butter, almond extract and egg until soft dough forms.
Stir in almonds and cranberries.
On lightly floured surface, roll dough to 1/4 inch thickness.
Cut dough with 2 inch round cookie cutter.
Place 1 inch apart on ungreased cookie sheets.
Bake 9-11 minutes or until edges are light golden brown.
Sprinkle with sugar and cool one minute. Remove from cookie sheets to cooling racks. Cool completely and store loosely covered at room temperature.

Makes about 4 dozen cookies.

* To toast almonds, bake uncovered in ungreased shallow pan in 350 degree oven for 5-7 minutes, stirring occasionally, until light brown.

Nutritional Info:
1 serving (1 cookie)
Calories: 35
Total Fat: 1 1/2 g
Sodium: 20 mg
Total Carbs: 5 g
Dietary Fiber: 0 g
Protein: 0 g

CREDITS: from BettyCrocker.com website

Edited by: INDIANOAKS at: 12/21/2011 (20:29)

~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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12/21/11 8:19 P

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Ronald's Magic Meringues

Ingredients:
2 egg whites (at room temperature)
1/2 tsp cream of tartar
2/3 cup sugar
dash of salt
1/2 tsp peppermint extract
2 drops green (or red) food coloring
1 cup broken pecans
1 6 oz package chocolate chips

Yield: 36 cookies

Preheat oven to 350 degrees.

Beat egg whites with cream of tartar until stiff.
Gradually beat in sugar.
Add peppermint extract, food coloring and salt.
Fold in pecans and chocolate chips.

Drop by teaspoonful on shiny side of foil on a cookie sheet. Put in preheated oven and immediately turn off oven. Do not peek! Leave undisturbed overnight. If cookies are too sticky, leave out at room temperature to dry.

CREDITS: From Ronald McDonald House -- shared with Ronald by Louise Caldwell & Margaret White



~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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12/21/11 8:13 P

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Wanted to post a couple of recipes for cookies I made that I think are fairly "healthy"... Will post them in two separate posts so if you want to "copy and paste" then they're separated etc....


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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12/15/11 6:13 P

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Stir fry is my "go to" meal. That's why I like to make extra rice to have in the fridge--to make it quicker. I usually have mushrooms, brocolli, green peppers, carrots and onion on hand, so I just cut that all up and toss it together. If I have more veggies than that, it might get even more interesting.

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12/15/11 4:38 P

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I like that recipe for rice--I have been buying brown rice already cooked--expensie and lazy but hubby will eat this kind. The stir fry worked super.

Dianne
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12/15/11 1:36 P

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WooHoo! Glad the stirfry worked out! It is pretty fast. I cook our rice in the microwave, do you? It takes about 25 minutes...5 on high, 18 on half power, and a few to cool. 1 cup of rice to 2 cups of water. Instead of butter, I add 1 teas of Minor's chicken base. Cook it in a 2 qt covered bowl. Stir after 5 minutes, then leave it alone til I serve it. If I start the rice first, it usually ends up being ready when the rest is ready!
Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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12/14/11 5:54 P

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Anne wins! I did make a stir fry tonight--some onion and the pork loin and a bag of asian vegetabels for stir fry plus another can of mushrooms. Mixed that up with some egg and soy sauce and served it over white rice (hubby doesn't like brown--I'm working on him though). One cup of rice cooked was WAY plenty for us. Fast (except for cooking the rice), tasty, easy clean up--that was a good meal. Could do with beef or chicken as well--or just the veggies!

Dianne
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12/13/11 3:38 P

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Ooooooo! Yummmmmy!!!! The names of some of those cookies make them sound scrumptious!!! Definitely gonna hafta check 'em out!

Dianne, maybe use the leftovers in a stirfry?


Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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12/13/11 11:43 A

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JUST came across this here on Spark.... It's a link to holiday cookie recipes that are supposed to be "healthier"... Know we were talking about that -- maybe on the questions board?? Can't remember where... But here's a link to the Spark recipes for holiday baking......


recipes.sparkpeople.com/articles.asp
?i
d=1352



~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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12/13/11 10:36 A

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Sadly, I would use the leftovers as slices with some gravy. If I come across something, will post it.
Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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12/10/11 5:41 P

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Sorry, Dianne -- we don't "do" pork -- so no help from me! Sounds yummy though!

Edited by: INDIANOAKS at: 12/10/2011 (17:42)

~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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12/10/11 2:08 P

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I made a wonderful pork loin last week--with garlic and rosemary and thyme rubbed in. (Yes, Sparkpeople but I don't have the link right now) So ideas for the leftovers?? Hubby doesn't like it as pork slices too much. So what can I do besides fried rice?

Dianne
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11/17/11 7:06 P

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That's what I do with my leftover potroast, too. If I end up with a lot of "gravy" left over, I love to make soup out of it. There are usually some bits of carrot and potato in there, and I can add either barley or noodles to the soup, depending on what I have and my mood.

The grain mixture with the salsa and eggs was wonderful! If I had any mexican cheese (queso fresco), I would've crumbled that on top too!

It's not so warm now, but when school started for me, I was able to put my little container in the windshield of my car and when I got out of class at 1:30, it was HOT! I even had to blow on it to cool it a little! I'll be that I could use a microwave in the cafeteria if I wanted, but it's too far away from the library, which is where I go after PE class--so I just eat in the car.

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11/12/11 11:38 A

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I'm leaning on my slow cooker more as the days get more hectic. I printed out the recipe Chef Meg posted for slowcooker lasagna. My friend needed a quick recipe, so I gave it to her to try before I made it. Her two teenage sons and husband scarfed it down quickly and she loved it. It's next on my list to try. I make pot roast in the crock pot and then use the leftovers to make vegetable beef soup and freeze it in serving size portions. My husband and daughter don't like many leftovers, since he can't heat them up at work and she's in high school and doesn't have access to a microwave.

I can make my choices and I choose to make better ones! I have the power and strength to do this!


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11/8/11 12:25 P

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Thanks Dianne. Will give it a try!
Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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11/8/11 11:18 A

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Anne,

http://www.sparkpeople.com/resource/reci
pes.asp?recipe=4441 Slow cooker salsa chicken

No reason why you couldn't "fake" it for hubby.

Dianne

Edited by: DIANNEMT at: 11/8/2011 (11:18)
Dianne
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11/7/11 8:42 P

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Terri -- definitely let me know what you think of the "Latin flavor" with the rice! Sounds interesting! Haven't tried it with eggs -- but may do that this week since I still have some in the frig. I could see that it would need more "flavor" with just the eggs though...will have to think about that one...we don't have any salsa right now and are out of peppers too... I need to get to the store!


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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11/7/11 10:43 A

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Carol, I'm glad you enjoyed it. We don't usually season ours either, but I added chicken flavor last time. I enjoy having it in the fridge to be able to just scoop out my portion. I saute'ed some mushrooms, onions, bell peppers the other morning and added a 1/2 C scoop of grain and an egg to make some "fried rice" for breakfast. It was VERY filling and had a serving of veggies, protein and complex carbs. Today, I'm going to try some with some scrambled eggs and salsa for a Latin flavor. I'll let you know how I like it~

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11/5/11 8:20 A

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Dianne, do you have the link to that recipe? Also, is it something I can cook ahead (when I know someone will be out for the right amount of time) and then transfer it so it looks like it came from the oven? I truly believe that if he sees the crockpot out, he automatically thinks it is a bad meal!
Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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11/4/11 11:41 P

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Terri - I keep forgetting to tell you that I made that rice "combo" that you had listed on here! We love it! EXCELLENT "base" to use! I just used plain water since hubby doesn't like chicken -- but then we've used it with things that are fairly "strong" in flavor - like cajun stir fry shrimp and orange shrimp etc... It made a TON - might cut back the recipe a bit next time just so we don't eat it for a week...!

Thanks again for sharing that!!


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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11/4/11 7:51 P

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I made the slow cooker chicken with salsa--sparkpeople recipe. It was good. Next time--more spice and more veggies. Does need the crockpot!

Dianne
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11/2/11 6:51 P

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LOL Anne! You are TOO funny!! My hubby will not TOUCH anything that's been in a crockpot!!! I had one but finally gave it away because it was taking up space in my cupboard and we NEVER used it!!


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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11/2/11 12:44 P

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So I cooked the linguica in spaghetti sauce in the crockpot yesterday. Complain, complain, complain was the reaction of the dh! Yes, the linguica was dry, but it was not the crockpot that did it!! It was not made for cooking in the crockpot that way! I just didn't have time to cook it on the grill or with peppers and onions!!! I want to place that crockpot somewhere that the sun does not shine!!!! (I guess I am going to have to be devious and cook with it, take the stuff out and put in a different dish/pan...)
Anne

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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10/29/11 6:30 P

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My son-in-law is like that--doesn't care for soups. He's okay with casseroles now, but didn't like them when they first married. My poor DD had just assumed that all good men would be like her dad and not be picky about food. If I make a pot of chili, stew, or soup for dinner I always try to make some homemade bread to go with it. Cornbread, biscuits, or yeast bread always goes nicely with it.

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10/27/11 7:19 P

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Sounds like I could enjoy a piece of elk, then. Sadly, hubby is does not like pot roast. He is just starting to eat soups and stews. He used to only eat New England (white) clam chowder as the only soup/stew-like meal. However, about 6 or so months ago, I had chicken that I had to cook and just didn't feel like bbq or baked chicken, so I decided, what the heck...make soup. He thought it was great! I thought I'd fall over! In order to keep soup a meal, I do not make it too often, otherwise, he may decide it isn't good any more. He is a big meat and potato kinda guy. And fish; he could eat fish for breakfast, lunch, dinner, dessert, and snacks!


Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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10/27/11 6:06 P

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Sorry Anne, I forgot to come back to this thread~ No, elk is not gamey like venison. I love wild game (except bear meat), but elk is more akin to beef in flavor and texture.

That's too bad about hubby not liking crockpot meals--does he like pot roasts or stews when you do them on the stove? If so, isn't that odd? I have truly been blessed with a man who pretty much loves anything I put in front of him. There are things he doesn't care for, like cooked spinach--so I give it to him raw with salad dressing and he's happy with that. He just doesn't like the slimy texture. He eats other greens cooked without any problem.



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10/20/11 9:36 A

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I love my crockpot, but hubby hates it. Sadly, it is only used for meatballs or reheating. If he sees it out, the meal is automatically lousy.

I am very interested in the elk meat. Is it very "gamey". I do not like bear or venison, so I am thinking it probably is in the same category.


Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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10/19/11 4:48 P

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This looks good, Dianne. I love Stove Top, but don't use it much. I don't do much from boxes anymore--only on "special" occasions. Isn't that funny that I only use convenience foods that way? I think this will work with rice too, with the same seasonings. We're staying away from too much bread, but this dish would be tasty with grains as well. I'll bet you could switch out the chicken for lean pork, too.

Our neighbor gave us a bunch of elk meat a while ago and I put a roast into the crockpot yesterday, along with a bell pepper, celery, and sliced onion and let it cook all day. Since I ate out with our son, we didn't get into the roast last night. DH had a little and said it needed salt and more onion flavor. This morning, I added potatoes, fresh mushrooms, garlic and some mushroom soup to thicken the gravy It's starting to smell pretty good now and will be nice since I have some grandkids today--I won't have to cook dinner! I love my crockpot!


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10/6/11 8:11 A

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Tried a new recipe--didn't think it was too bad re: calories.

Bruschetta Chicken Bake

1 can (14.5 oz) diced tomatoes, undrained
1 pkg Stove Top Stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 lbs chicken breast, cut to bite size pieces
1 tsp basil-dried
1 cup reduced fat shredded mozzarella

Heat over to 400. Mix tomatoes, stuffing mix, water and garlic to stuffing is moistened
Place chicken in 13/9 pan, sprinkle with basil. Top with stuffing mix and cheese.
Bake 30 min or till chicken is done.

I didn't use this much cheese, forgot the basil and put the stuffing on the bottom, chicken on top--still came out pretty tasty! Might try spiced diced tomatoes--or even Rotelle for some zing. I don't add the butter to the stuffing so figure 110 calories for it, tomatoes are negligible calories so just need to count chicken, stuffing mix and cheese. Hubby liked it--surprised me! But I wanted "different". This was--but it was good.

Edited by: DIANNEMT at: 10/6/2011 (08:12)
Dianne
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10/4/11 11:33 P

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LOVE things that have alot of fiber! I have to work to get enough in each day...

This will come in REALLY handy because lately my hubby had decided to become ALMOST Vegan....!!! He's never eaten much meat anyway but now it's even MORE extreme... SO I'm on the "hunt" for new recipes again and this one "fits the bill"!! THANKS for sharing it!


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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I forgot to mention all the fiber! It is very hearty and filling without being loaded with empty calories. You can even have it as a hot cereal with milk and sweetener if you like.

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10/4/11 6:00 A

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Going to have to remember this one Terri! Sounds GOOD!!


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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10/3/11 1:36 A

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Just a quickie--I forgot this thread was here until I got to poking around tonight~

I've been making a rice/grain blend to have on hand in the fridge. I saw a similar blend in the bulk bin at Winco and decided that I could probably do it myself.

I put in:
1 C. each of brown rice, wild rice, barley, and red wheat berries. I add water in the amount of 2 parts water to 1 part grains and boil for 30 minutes or so (adding water if needed). Toward the end of the cooking time, I turn it very low and put a lid on it to finish (watch so it doesn't burn--or just turn it off and leave the lid on). I guess you could cook this in a rice cooker if you have one.

I use this as a base to make stir-fry from all the fresh veggies we're getting from the garden right now. I will also use it to make up some fried "rice" for breakfast by adding a small amount of bacon or ham and an egg. I really like meat, and this gives me a very chewy texture so that I can use very little meat and I don't miss it.


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9/2/11 12:54 P

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Some great recipes, gals!
I just put my banana bread onto Sparkrecipes this morning--I needed to be able to add it to my tracker, since I have 5 loaves right now, though I am freezing 1 and bringing 2 to work eating 1 and having one available for the weekend. (The bunch of bananas we got last weekend did not get eaten fast enough, and I hated to just throw them out.)
www.sparkpeople.com/myspark/recipe_d
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ails.asp?nutrition_id=57129521

Interesting info about the canned beans, thanks.
Anne
emoticon

Anne

At the name of Jesus every knee should bow, in heaven and on earth and under the earth. ~ Phil 2:10





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8/29/11 9:19 P

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LOL Betsy! I can't even get my son to EAT pizza!! At times I'd like it if he did!! Everyone ELSE in the family eats it...! Plus you consider the cheese (protein) and tomato sauce at least.... Oh well...

You should rinse canned beans for TWO reasons --- biggest reason according to what I've been told is to decrease on the amount of gas they cause you... There's some protein or something that's in the liquid/around the bean that makes you have gas (more than just the fiber in the bean)... Second reason is to decrease the amount of sodium - at least for me especially!!!! But I've heard alot of people do that because there is ALOT of sodium in canned beans...

Bought some black beans today at the store (they had reduced sodium ones even!) -- SO can't WAIT to try that recipe!!! Might try to decrease the sugar a bit/play around but we'll see... Will let you know if I do and if it works out! LOL...


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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8/29/11 2:02 P

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Cathy, I do not know but every single recipe I Iooked at said to drain and rinse so I did. My son's gf just left and she absolutely loved the brownies and wants to try the muffins. Nutrition may have to be hidden in food to get my son to eat it but one way or another I will get him to eat something other than pizza and pancakes!

Edited by: IAMNOT61 at: 9/1/2011 (23:24)
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8/28/11 7:23 A

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Yes, always with a glass of cold milk---LOL---sounds good---have not tried the No pudge brownine mix but have seen it---will have to get that to try---wonder why they want you to rinse the beans?

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8/27/11 11:00 P

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The black bean brownie recipe made from scratch is really quite simple as long as you PUREE the ingredients WELL.

Ingredients:
15 oz can black beans, RINSED and DRAINED WELL
3 eggs
3 Tablespoons canola oil ( or vegetable.....I used canola)
1/4 Cup cocoa powder
pinch salt ( could probably do without any)
1 teaspoon vanilla extract
3/4 Cup white sugar
1 teaspoon instant coffee ( I didn't use this.)
1/2 Cup milk chocolate chips ( I think semi sweet would be better but it is a matter of preference)

Preheat oven to 350. Grease 8x8 pan ( I used spray.) Combine all ingredients except chocolate chips in a blender and PUREE like CRAZY. I stopped it a few times and scraped the sides with a rubber spatula and stirred with a spoon a bit just to be sure. Sprinkle chips over the top IF you want them and bake for 30 minutes OR until top is dry and edges start to pull away from sides of pan. Cool and enjoy. ( I live in the dairy state so i enjoy mine with a glass of cold milk.)

Edited by: IAMNOT61 at: 8/27/2011 (23:01)
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8/27/11 9:45 A

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Black Bean Brownies

When I made these before I just dumped the can of beans, liquid and all into a brownie mix and beat it thoroughly with a blender before baking according to the directions on the box. I haven't made it in a long time so I looked up the recipe and they ALL direct to DRAIN the beans, rinse them, put them back into the can and add water to the brim of the can. PUREE the beans and water THOROUGHLY and then add to the mix and bake according to the directions on the box.

I WILL post the recipe from scratch but it doesn't look as nutritious/healthy...we'll see. I want to try it before I post it.

A mix that I found is pretty tasty and low fat is called No Pudge brownies and they come in a variety of flavors. Have any of you tried those?

The ladies I gather with periodically ( I taught their children preschool in the late eighties) wanted to do something special for our children who were leaving the nest and would need to cook for themselves so we made them a cookbook. We compiled our recipes, typed them up, made copies and put them all into page protectors and into a three ring binder. We named it "Love in Many Flavors." To personalize it a bit we added pictures from the preschool years and some of the ladies wrote sentimental notes about how our friendship developed over the years. It is my "go to" cookbook and now that Carolyn has moved out I miss it a lot. I did pull out some of my favorites and I need to get a binder and make my own now (should have done it then.) Whenever we found a recipe we liked we copied or printed it and put it in the pockets of the binder so I need to add those as well. Our cookbook is divided into a section for appetizers and snacks, soups and salads, breakfasts,entrées,desserts and tips or "helps" for cooking and other things. Some examples would be cooking substitutions but another unrelated cooking tip is that rubbing nylons on a deodorant spot on your clothing will take it right out. Pouring boiling water over a fresh fruit stain in clothing will take it out as well.

I usually stick to the top of the discussion forum so I forgot this was here! Yes we often get in a rut and look for new recipes and have found the Internet very helpful but I am old school and still like our personal cookbook. I also use Taste of Home and have their compilations from 1994-2007 I think. I will try and post here more often, especially as I put my OWN cookbook together and find things I think you might like.

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7/24/11 6:27 A

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Sounds interesting----might have to try that----I would add the cinnamon---but would just use 2 whole eggs---no cholesterol problem----I hate recipes that use the fake stuff like egg beaters---I like the Hungry girl website but she uses tooooo many processed fake foods in her recipes.

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USING CAPS FOR VISUALLY IMPAIRED FRIEND TILL SURGERY! Team leader for Empty Nesters and the Gardening Team.


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7/23/11 4:25 P

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Just made a Spark recipe this morning that I really liked -- VERY simple and quick but LOVE the "balance" to it -- with carbs, proteins etc.... AND it's not bad sodium wise... I ate this with some fruit.. I added some cinnamon to it before I cooked it -- and I made it more like an omelette vs scrambling it up like scrambled eggs...

There are ALOT of suggestions in the "comments" section of the recipe -- so you can see ALL the varieties people make...

I'll copy and paste the basic recipe but then I'll post a link to the full recipe/directions too..

Eggs-n-Oats:

Ingredients
One whole egg, two whites, 1/2 c. rolled oats (Quaker Oats), 2 oz skim milk (just more than a splash)

*** Just FYI -- I actually measured out 1/4 cup of milk -- figuring 2 oz was 1/4 of an 8 ounce cup rather than just "wing" "more than a splash"......***



Directions

Add all ingredients to bowl, mix well.

Spray non-stick spray (Pam, for example) in a skillet or frying pan.

Add all ingredients; scramble as you would with ordinary eggs.

When eggs-n-oats reach desired texture (just like scrambled eggs--wet, dry, somewhere in between), remove from heat, plate.

There are lots of options for seasoning, which I'm sure people will add to below. I prefer some combination of cayenne, hot sauce, and a moroccan spice blend I have at home. Some people make it sweet with honey, berries, bananas, cinnamon, splenda, agave nectar, truvia, etc. Everyone feel free to add your preferred eggs-n-oats prep below!

Number of Servings: 1

Recipe submitted by SparkPeople user RACHEL_MAC.


Here's a link to the recipe page:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1043893



~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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7/16/11 11:54 P

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LOVE the binder with sheet protectors idea!! Might "steal" that Cathy!! emoticon


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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7/15/11 2:32 P

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I use a binder(actually 2---one for desserts and one for other) and have sheet protectors in there---if I print out a recipe or tear one out of a magazine, I stick it in there--usually reorganize it when looking for something to do once or twice a year---if we tried it and liked it---I put stars or notes on it----and if we did not like it, just pull it out and throw away. I just bought some more sheet protectors today so that I can put some more in there---the dessert one is mostly my Christmas recipes that I use---but do have some others, too----LOL---using the sheet protector you can have one on one side and another on the 2nd side.

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USING CAPS FOR VISUALLY IMPAIRED FRIEND TILL SURGERY! Team leader for Empty Nesters and the Gardening Team.


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7/15/11 10:46 A

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Dianne -- our Costco also has whole grain pasta -- GREAT stuff! Takes a little longer to cook BUT I honestly don't think it's tastes any different... Don't know if you're pasta eaters or not -- but another way to add "whole grains" to your "repertoire"... I also eat whole wheat Thomas' Bagel Thins...

I have recipes in several "forms"... I have two recipe "boxes" -- but those are mostly recipes from my mom etc... All of them are on index cards then divided in the boxes according to "category" -- like breads, salads etc.

Since joining Spark and using so many of THEIR recipes, I now have manila folders that I have them organized in (since I usually print them out on 8x11 paper)... I have one folder for my "commonly used" recipes, one folder for "want to try" recipes, then a couple of other folders for recipes that are divided into "categories" again -- but still in the same folder in a "pile"... I just know the muffin recipes are on top, the salads next etc etc etc... Then I'm keeping those folders in a kitchen cupboard down by my bowls that I use to bake with...

It DID take me a LONG time to "organize" them -- but I LOVE that they ARE all set now -- makes it MUCH easier when I want to use one... GOOD LUCK figuring out a "system" that will work well for YOU! emoticon


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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7/14/11 3:30 P

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Absolutely! I have been trying whole grains--hubby doesn't like brown rice (too bad, I do but I will try to limit it) so I have tried couscous and quiona. He liked the quiona--I tried a salad with it--black beans, corn--have to find the recipe again!

How do you store recipes?? I have such a collection but they are just piled up. I want to go through and organize but it is such a big job! Any suggestions??

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7/13/11 8:10 P

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Cathy -- you keep talking about those muffins using pumpkin...going to have to try those! Not sure how much sodium is in a cake mix though..will have to check! But I have pumpkin on hand and MIGHT have a cake mix downstairs -- so YUM!! :o)


The chili recipe sounds yummy too!! Was JUST thinking about making chili actually -- CRAZY in all this heat -- but have the beans downstairs already so was trying to come up with ways to use what I already HAVE and not spend money on groceries! I'd probably use tomato sauce (since I get no added salt kind) vs. the gravy just to save on sodium....

These are such GREAT ideas!! We need to get others to post THEIR recipes too -- would LOVE to hear them!!!!! I'm in need of "new stuff" right about now...! Do you guys ever do that...where you just get tired of the "usual"???!




~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

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7/12/11 4:01 P

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Thanks for the clarification on the muffins--I will try them!

I add the can of gravy (not a mix) to "thicken" it up a bit. You don't have to have it--in fact, dd1 called last night--no gravy in the house--so I suggested using a small can of tomato paste or sauce--she said that worked great. So you can leave it out altogether but I usually add a can of brown or mushroom gravy--the vegetarian is okay with those!


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7/12/11 7:35 A

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Yes, just the can of pumpkin---15 oz size---and a cake mix---yes, freeze well---if they last---LOL---I made 2 dozen yesterday and we have 7 left---the batter is really thick---a recipe on spark does this and adds a can of water to make a cake---but I prefer the muffin---super moist---you should freeze as they are so moist that if you have them more than a couple of days they go bad---bet your dh will love both---if you add choc. chips to the chocolate ones, you will think you are eating those expensive chocolate ones at the market---and if you eat it hot, it just melts in your mouth.
Like the chili recipe--but why the gravy mix?

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7/11/11 12:19 P

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This isn't necessarily low calories but it is low fat if you eat it with a spoon instead of corn chips! My vegetarian child would starve if not for this. Keeps well in the fridge--tastes better tomorrow. I make it in the crock pot when I plan ahead! Daughter has put the recipe in Spark but I haven't figured out how to find it! Enjoy!!! Dianne

(Got it from a gravy ad way back when--have modified it enough to call it my own.)

Main Dish: Vegetarian Three Bean Chili

1 can mushroom gravy (can use beef if not concerned re: vegetarian) (can omit if desired)
1 28 oz. can of crushed tomatoes (can use a can of Ro-tel if you want more spice)
1 15 oz can of red kidney beans
1 15 oz can of chick peas
2 15 oz cans of black beans (Can substitute any other beans for above and can add more)
1 Tbsp. chili powder or to taste (we use lots more)
Shredded sharp cheddar cheese
Tortilla chips

In large pot, mix gravy and crushed tomatoes.
Drain and rinse beans and add beans to the pot. Add chili powder to taste.
Cook 20-30 minutes, stirring to keep from sticking to bottom of pan. The longer it cooks, the better it is!

Top with shredded cheese and eat with tortilla chips instead of a spoon!

Serves 4-5.


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7/11/11 12:14 P

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Just the cake mix and a can of pumpkin? No water, egg, anything else? And a big can of pumpkin? the 29 oz size? Do these freeze well? This sounds good--I'd like the spice ones but hubby would like the chocolate...

Let me know cause this would be a nice "treat" to have--especially if they freeze nicely.

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7/4/11 1:32 P

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My fav treat is to take a box of cake mix---I generally use a spice cake or chocolate---add a can of pumpkin(not the pie fillling)---mix together and put in muffin tins---I have made them regular size or little mini size----bake at 350 for about 18 minutes---give or take there---rich and decadent and very low calorie---plus you get a veggie in there---I have added raisins to the spice ones and dark chocolate chips to the chocolate ones----that one is to die for----LOL----I think you can find this on Spark with some calorie counts to it---also, there is a recipe on spark using this plus adding a cup of water to make a more cake like version---this creates more of a muffin mixture.

Eastern Shore of Maryland
USING CAPS FOR VISUALLY IMPAIRED FRIEND TILL SURGERY! Team leader for Empty Nesters and the Gardening Team.


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INDIANOAKS's Photo INDIANOAKS SparkPoints: (95,519)
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Posts: 6,794
7/4/11 1:08 P

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Somewhere here on Spark, someone had posted a "recipe" for smoothies that they make -- it wasn't a "Spark Recipe" and I can't remember where I read it but will post it in case anyone's interested...

WARNING -- this is NOT a "low calorie drink".... I use this if I miss a meal for some reason or if I get to the end of the day and still have alot of calories left etc... Although sometimes I make it and SPLIT it with my hubby -- then it's not too bad calorie wise and BOY is it a YUMMY "treat"!!


SMOOTHIE

1 cup of Almond milk
1 cup frozen fruit
1 scoop protein powder
1 "handful" of spinach (!!)


NOTES:

~ using frozen fruit eliminates the need for ice in smoothie

~ I use the original plain Silk Almond Milk -- 60 calories/serving but 45% of daily calcium (I am NOT a regular milk drinker)

~ I use whey protein powder since I can't have soy -- but you can use whatever

~ Believe it or not, you can't even TASTE the spinach in this after it's blended all together!!!!! At least I can't -- and I'm pretty picky -- it's a GREAT way to get a veggie in!!! I DO however add it last because I don't like the smoothie turning "green"...

~ I buy a large bag of Wyman's Frozen Blueberries at Costco and they're PERFECT for this!! Always on hand and easy to keep...and no "added sugar" which alot of frozen fruit can have if you read the labels!

~ I usually use a cup of baby spinach -- I measure EVERYTHING so I don't just use a "handful" of spinach -- I want to KNOW how MUCH I put in -- and a cup tends to be a good amount in my opinion...

Looking forward to seeing everyone's recipes or hints/suggestions!!


~ Carol from Central Ohio ~

~ "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." Anonymous

LECATES's Photo LECATES SparkPoints: (166,458)
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7/4/11 7:30 A

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Here's a place that we can put in cooking tips and recipes to share---that way we can come back to it when a special recipe fits the bill for an event or everyday use.

Eastern Shore of Maryland
USING CAPS FOR VISUALLY IMPAIRED FRIEND TILL SURGERY! Team leader for Empty Nesters and the Gardening Team.


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