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LINDIEMAE's Photo LINDIEMAE Posts: 32,352
8/17/15 3:07 P

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From the Wheatbelly Blog - Strawberry Creamcake:

Melissa’s No-Bake Strawberry Cheesecake


There’s only a few minutes and a few simple ingredients between you and having this cheesecake!
Author: Dr. William Davis
Cuisine: Dessert
Serves: 4
Ingredients

4 ounces cream cheese, softened
¼ cup heavy whipping cream
¼ cup Greek yogurt (or sour cream)
½ teaspoon vanilla extract
Sweetener equivalent to ¼ cup sugar
6 strawberries, chopped
½ cup chopped pecans

Instructions

In medium bowl, blend cream cheese at low-speed until smooth.
Add cream, yogurt, vanilla and sweetener and blend until thick and smooth.
Add strawberries and blend until the strawberries have released some of their juice and colored the batter pink. Taste for sweetness and adjust if needed.
Divide chopped nuts into each of 4 6-ounce ramekins.
Using an ice cream scoop, divide cheesecake batter among ramekins (around ⅓ of a cup).
Serve immediately or refrigerate for 1 hour for thicker texture.


I did it a second time and it did turn out better, but best to use fresh over frozen .. not sure about using dried fruits... credit to Dr William Davis as stated ...

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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: 8,860
7/3/15 2:24 P

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greatist.com/health/83-healthy-recip
e-
substitutions
this link has LOTS of substitutions that can be made to cut sugar, fats, calories. Take a look.

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LINDIEMAE's Photo LINDIEMAE Posts: 32,352
6/28/15 11:40 A

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spark recipe for low carb pizza - cauliflower crust - great come fall and the oven can be on -

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=249048


Vancouver BC Canada -

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

"Some people come in our lives as blessings. Others come in our lives as lessons "- Mother Teresa

www.fitbit.com/user/26P527


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PHYLLISLITTLE's Photo PHYLLISLITTLE Posts: 919
6/18/15 8:31 P

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I combined Almond Crusted Chicken Fingers (from Eating Well) with an Asian Salad (I don't remember the source) and it turned out really good.


Nutrition: 514 calories, 55 g carbs, 22 g fat, 30 g protein


Almond Crusted Chicken Salad
Serves 6

Chicken -
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
2 large egg whites
1 1/4 pound chicken tenders

Preheat oven to 450°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Process almonds, flour, paprika, garlic powder, mustard, salt and pepper. With motor running, drizzle in oil. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Dip chicken tenders in egg whites then coat with almond mixture.
Place chicken on prepared rack and spray with cooking spray.
Bake chicken until brown, crispy and done, about 25 minutes.

Caramelized Almonds -

3/4 c sugar
3/4 c sliced almonds

Line cookie sheet with foil and spray lightly with oil.
Heat sugar in heavy skillet until beginning to melt. Add almonds, stir, and cook until caramelized.
Pour onto prepared sheet. Allow to cool and then break into small pieces.

Dressing -

3 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 c vegetable oil
1/4 c rice vinegar

Whisk all together.

Salad -
12 c romaine, or any salad mix
1 1/2 c mandarin oranges

Divide lettuce, oranges, almonds and chicken among 6 plates. Drizzle with 2 T dressing.


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TERRIJ7's Photo TERRIJ7 SparkPoints: (173,982)
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5/30/15 9:17 P

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Tomatillo Ranch Chicken

Ingredients:
1 C. Mayonnaise
1/2 C buttermilk
1 pkg Ranch-style salad dressing
2 1/2 tsp. minced garlic
1 C. fresh cilantro leaves, chopped (about 1 bunch)
3 tomatillos, husked & chopped (could probably use canned mild green salsa to sub.)
1/2 tsp. lime juice
3-6 boneless chicken breasts (I used skinless thighs because I had them)

Blend together everything except the chicken. Put 1 Cup mixture into a 1 gallon ziplock bag with chicken and marinate at least 30 minutes (can be as long as overnight in the refrigerator if you're doing it ahead) Use non-stick spray in a baking dish and bake chicken at 375* for 20-25 minutes (or until done). Discard the sauce used for the marinade, but save the reserved sauce to use as a dressing after baking chicken. I'm serving mine over brown rice.

Terri
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PHYLLISLITTLE's Photo PHYLLISLITTLE Posts: 919
4/15/15 6:55 A

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French Onion Soup

2 lb medium onions, sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
¾ t salt
½ stick unsalted butter
2 t flour
¾ c dry white wine or dry sherry
4 c reduced sodium beef broth
1½ c water
½ t pepper
6 ½-inch-thick diagonal slices of baguette
½ lb Gruyere
2 T Parmigiano-Reggiano

Cook onions, thyme, bay leaves, and salt in butter in heavy pot over moderate heat, uncovered, stirring frequently, until onions are deep golden brown, about 45 minutes.
Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper. Simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, preheat oven to 350˚.
Arrange bread in 1 layer on a baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croutes from oven and preheat broiler.
Put crocks in shallow baking pan. Discard bay leaves and thyme. Divide soup among crocks. Float a croute in each.
Cover tops of crocks with sliced Gruyere and sprinkle with Parmigiano. Broil 4-5 inches from heat until cheese is bubbly.



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BEETEACHABLE's Photo BEETEACHABLE SparkPoints: (1,589)
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4/13/15 9:01 A

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Read a lot of good recipes, but LINDIE DH is suppose to drink 3-4 quarts of water a day, and of course I have trouble with water to so I sure am gonna try the spiced up water always wanted to try water with cucumbers in it DH does not lemon in his I always heard that will shrink your stomach we are trying to make his grow. Thanks a lot all



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PHYLLISLITTLE's Photo PHYLLISLITTLE Posts: 919
3/1/15 10:54 A

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I spread my daytime meals out to 3 instead of just breakfast and lunch, so I'm always looking for good, easy mini-meals that are 300 calories or less.
Here's my new favorite: Mix Neufchatel cheese and honey in a 4:1 ratio. Toast a slice of Arnold's whole wheat double fiber bread and spread about 1-1.5 tablespoons of the mixture on it. Pile on about 1/2 c berries (I like blueberries), fold in half, and make a berry sandwich. At about 200 calories, it makes a great snack between breakfast and lunch. If you avoid carbs, it isn't for you, but it's high on fruit and fiber, so I don't mind.

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PHYLLISLITTLE's Photo PHYLLISLITTLE Posts: 919
1/5/15 1:16 P

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I'm not a tofu fan, either, but this is good. I just finished the leftovers for lunch. DS told me to get extra firm, rinse it and then press it between paper towels for a half hour or more. I cut it into small, maybe half-inch, cubes and browned it well (definitely need to use a non-stick skillet). Having done that, the tofu wasn't noticeable. DH said it would have been better with shrimp. He's probably right, but that would have defeated the purpose.
The original recipe, from Eating Well, called for a type of cheese (I don' remember) instead of tofu and for plain yogurt instead of the coconut milk. I followed the vegan options and, since I didn't know what it was "supposed" to taste like, I'm fine with what I did.

Edited by: PHYLLISLITTLE at: 1/5/2015 (13:19)
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DIANNEMT's Photo DIANNEMT Posts: 8,860
1/5/15 10:06 A

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This looks good, Phyllis! I am so glad my DD is ONLY vegetarian--I don't know what I'd do if she gave up cheese! LOL She isn't a big fan of the tofu--is it pretty unseen in this dish? Sounds really good otherwise.

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PHYLLISLITTLE's Photo PHYLLISLITTLE Posts: 919
1/4/15 6:57 A

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I decided to check out this thread, and I'm glad I did. Dianne's vegan bean salad sounds great. My son's girlfriend is vegan and gluten-free, making it almost impossible to cook for her. So far, I have found only 2 main dishes that we all like (one below). The good thing is that they are low calorie and healthy. Any suggestions would be appreciated.

Indian Saag with Chickpeas (4 servings)
1 cup brown rice
2 cups water
3 tablespoons extra-virgin olive oil, divided
16-ounce package water-packed extra-firm tofu, cubed
1 small onion, sliced
1 15-ounce can chickpeas, rinsed
1 tablespoon garam masala
2 teaspoons minced fresh ginger
2 teaspoons ground cumin
10 ounces frozen chopped spinach, thawed
15 ounce can diced tomatoes
1/2 teaspoon salt
1/2 cup canned coconut milk

While cooking rice, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring frequently, until lightly browned, 5 to 10 minutes. Remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon oil, onion, chickpeas, ginger, garam masala and cumin. Cook, stirring, until the onions are soft, about 10 minutes. Stir in spinach, tomatoes and salt and cook until hot, about 3 minutes. Return the tofu to the pan and cook, gently stirring, until hot, about 1 minute. Remove from heat and stir in coconut. Serve over rice.

Calories:375.4, Fat: 14.4g, Carbohydrates: 47.2g, Protein: 18.9g


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11/27/14 4:48 P

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Make sure to do the 8 hours---I only did 6 this time and they were a bit better with 8 hours. If you do more, use a bigger crock pot if you want to double or triple the recipe although I did about double the sweet potatoes one time and they turned out fine but did not double all the ingredients, just used a bit more of those other things.

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11/27/14 10:20 A

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I will have to try this one, Cathy. My yams are already cooked for today, but maybe for Christmas dinner...

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11/27/14 9:43 A

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Slow cooker Sweet potatoes with Applesauce
2 lbs sweet potatoes(or yams), peeled and cut into 1/2 in. cubes
1 1/2 cups applesauce
2/3 cup brown sugar
3 T. melted butter
1 t. cinnamon
Place sweet potatoes in a 2 to 3 1/2 quart slow cooker. Mix remaining ingredients, spoon over potatoes. Cook and cover on low for 6 to 8 hours until potatoes are tender. You can sprinkle with roasted chopped nuts if you wish.
Makes 6 servings.

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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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.

Terri
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DIANNEMT's Photo DIANNEMT Posts: 8,860
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.


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IAMNOT61's Photo IAMNOT61 Posts: 3,528
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.

Terri
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DIANNEMT's Photo DIANNEMT Posts: 8,860
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?

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4/15/14 5:24 P

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

Terri
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IAMNOT61's Photo IAMNOT61 Posts: 3,528
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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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)

Terri
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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: 32,352
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 -

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

"Some people come in our lives as blessings. Others come in our lives as lessons "- Mother Teresa

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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.

Terri
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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.

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LINDIEMAE's Photo LINDIEMAE Posts: 32,352
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 -

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

"Some people come in our lives as blessings. Others come in our lives as lessons "- Mother Teresa

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DIANNEMT's Photo DIANNEMT Posts: 8,860
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 Posts: 3,528
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.)




emoticon

Edited by: IAMNOT61 at: 1/7/2014 (21:38)
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LINDIEMAE's Photo LINDIEMAE Posts: 32,352
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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


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

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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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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.

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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.

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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 -

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

"Some people come in our lives as blessings. Others come in our lives as lessons "- Mother Teresa

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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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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.

Betsy

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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!

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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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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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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.

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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: (95,693)
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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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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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Thank you!!! I will try them!

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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!)

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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

PHYLLISLITTLE's Photo PHYLLISLITTLE Posts: 919
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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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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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

INDIANOAKS's Photo INDIANOAKS SparkPoints: (95,693)
Fitness Minutes: (75,567)
Posts: 6,818
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

INDIANOAKS's Photo INDIANOAKS SparkPoints: (95,693)
Fitness Minutes: (75,567)
Posts: 6,818
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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