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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
6/13/12 3:33 P

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I have started a new recipe thread in the staying on track forum so please post all future recipes there thank you!

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LILDREAMY's Photo LILDREAMY SparkPoints: (35,695)
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6/12/12 5:51 P

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That's some great ideas! I never even thought to do that. I roast a lot of veggies but never thought of slicing them like chips. I like that idea even with the fruits. :-)

"To be healthy... or not to be healthy. That is the question"


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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
6/12/12 4:55 P

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I also seen this same thing for baked apple chips core and slice apple spray w/ cooking spray sprinkle with cinnamon & sugar bake for 2 hrs or until crispy I will have to try this cause if it turns out it sounds like a way easier way to enjoy apples than to go through the trouble to dehydrate them

Apparently I just need to start slicing and baking all fruits and veggies into chips lol

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LILDREAMY's Photo LILDREAMY SparkPoints: (35,695)
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6/12/12 2:48 P

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Yum!! I like it!

"To be healthy... or not to be healthy. That is the question"


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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
6/12/12 12:37 P

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One of my favorite snacky foods was always potatoes sliced thin sprinkled with seasoning salt and baked in the oven till crispy my mom used to make them all the time when we were little as alternatives to regular potato chips. Today on pinterest (which I am currently addicted to) I seen this exact same recipe except for w/ zucchini! Huh zucchini chips I never would've thought of that. Sliced think sprayed lightly w/ oil topped w/ seasoning of your choice then baked till crispy I will definitely have to try this and see how they measure up to my old favorite since I know it would be less carbs than the potato version!

Strive for progress not perfection!

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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
5/30/12 2:54 P

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So my friend makes these roasted veggies for her kids to snack on you can do any veggie but she did potatoes, zucchini, bell peppers, baby carrots and sweet potatoes sliced thin spread on cookie sheet brush w/ light olive oil and coat with parmesan cheese bake at 350 until soft or you can do this same thing on the grill haven't tried it myself yet but her's were good

and I know we're aiming for more veggies but going to share a fruit idea anyways since its still healthy and I like fruit better lol dip strawberries in low fat vanilla yogurt place on wax paper on cookie sheet or plate and freeze would also be good with bananas sliced and dipped in yogurt :)

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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
5/25/12 3:53 P

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I saw this and thought it was the neatest way to make a blt without the bread to cut down on the carbs! Had to share

BLT- Stuffed Tomatoes

Ingredients

8 medium-size ripe tomatoes (about 2 1/2 pounds)
1/2 pound sliced bacon
1/4 of 1 head iceberg lettuce (about 4-ounce wedge)
1/4 cup shredded cheddar cheese
3 tablespoon light mayo
1/2 tsp white vinegar
1/8 tsp old bay seasoning
dash liquid hot-pepper sauce


Directions

1. With a serrated steak knife, slice tops off tomatoes reserve tops. Using a small spoon, scoop out flesh and seeds from centers, reserving about 1/2 c flesh/ Rinse out tomato shells; let dry upside down on paper toweling. Chop reserved tomato flesh.
2. In a large skillet over medium-high heat, cook bacon until crisp, about 5 minutes. Transfer to paper toweling to drain.
3. Thinly slice iceberg wedge into fine shreds; chop if long strands of lettuce remain. Transfer lettuce to medium size bowl. Stir in reserved chopped tomato flesh. Add the shredded cheddar cheese, mayo, vinegar, Old Bay seasoning, and hot pepper sauce; stir until well blended.
4. crumble the cooked bacon into bite-size pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve the stuffed tomatoes immediately.

Calories: 98.3
Total Fat: 6.6 g
Total Carbs: 7.0 g
Protein: 4.1 g


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RED_PORT's Photo RED_PORT SparkPoints: (8,060)
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5/25/12 11:43 A

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Those brussels sprouts sound so yummy. It makes me want to roast a turkey to go with them :-)

**Wouldn't it be boring if we knew where life would take us ahead of time?**


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LILDREAMY's Photo LILDREAMY SparkPoints: (35,695)
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5/24/12 5:35 P

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Some great stuff! Makes me hungry!

I don't know if any of you like brussel sprouts but this is the ONLY way I can eat them. I don't do it very often since they are expensive and this takes a little prep but it's always worth it when I get done.

Preheat oven to 400 degrees. You have to use fresh brussel sprouts. Trim them, half them or quarter them. Chop up an onion in fairly big pieces depending on how done you want the onions. I love garlic so I also add a few whole cloves to the mix. Put all that in a big bowl and saturate in EVOO, salt (I use sea salt), pepper to taste and I typically add some parsly or any other herbs you like a lot. THEN the main ingredient..... Maple syrup. I have used brown sugar when I didn't have the syrup and it works great too. I use pure maple syrup, just enough to coat all the veggies then roast for about 20 minutes. They are nice and sweet and then what leaves have fallen off the sprouts and onto the baking sheet are like nice sweet crisps. DH will NOT eat brussel sprouts any other way even though he still doesn't love them now he can just tolerate them but he actually does enjoy the little leaf crisps.

"To be healthy... or not to be healthy. That is the question"


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RED_PORT's Photo RED_PORT SparkPoints: (8,060)
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5/24/12 12:24 P

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i love Asian flavors and often put dressings on my veggies to avoid plain old butter. Here's an example of how I do it.

crush 2 cloves of garlic into large pan
Add 2 tbsp of oil such as peanut or canola
Heat over low until you start to soften the garlic - be careful not to brown it as this will make it taste bitter
Meanwhile mix 1/4 cup soy sauce, 1 tbsp rice wine vinegar, 1 tsp honey in a cup
Add 1 bag or box of baby spinach salad to the pan and turn the heat to high
Toss to coat with the garlicy oil then pour in the dressing
Continue to stir and toss until the spinach starts to wilt (the dressing should boil almost immediately). When the spinach starts going soft turn off the heat, the residual will finish the cooking.
Eat hot or sprinkle with sesame seeds and eat cold.

The same dressing is good on green beans, zucchini, carrots, broccoli, or other greens. I also sometimes add a little grated ginger, red pepper flakes, or lime juice to change it up.



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LILDREAMY's Photo LILDREAMY SparkPoints: (35,695)
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5/23/12 8:57 P

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Awesome! I love it! Looking forward to seeing some recipes and leaving some good ones I try!

"To be healthy... or not to be healthy. That is the question"


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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
5/23/12 1:01 P

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Please share how you prepare your veggies or how you sneak them into meals!

Strive for progress not perfection!

Like my fb page for daily fitness/nutrition motivation! www.facebook.com/newhealthyhappyme

or check out my website to join a challenge & see how our family is living a healthy life! www.missionhealthyhappyfamily.com


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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
5/23/12 12:58 P

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Ham & Rice Dish

1 pkg mixed frozen veggies (usually use the california mix broccoli, cauliflower & carrots)
1 c uncooked brown rice
2 tbls veggie oil
1 1/2 c water
1 tsp chicken boulion
2 tbls soy sauce
2 c ham, cubed


Directions

Cook & stir veggies & rice in oil until rice is golden brown & veggies are tender. Stir in water, boulion cubes, soy sauce & ham. Heat to boil, reduce heat cover & simmer until rice is tender about 20 minutes

Usually when I make this I use lean ham & reduced sodium soy sauce the nutritional info is for regular of both. I find I make it a little different every time I usually don't put in as much soy sauce as it calls for or it's much to salty

Edited by: EBERKSHIRE86 at: 5/24/2012 (12:16)
Strive for progress not perfection!

Like my fb page for daily fitness/nutrition motivation! www.facebook.com/newhealthyhappyme

or check out my website to join a challenge & see how our family is living a healthy life! www.missionhealthyhappyfamily.com


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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
5/23/12 12:57 P

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Vegetarian No Boil Lasagna

2 containers (15oz) ricotta cheese (low or no fat)
2 c shredded low fat mozzarella cheese
1/2 c grated parmesan cheese
2 eggs
2 cans Hunts Chunky Vegtable Spaghetti Sauce
12 uncooked healthy harvest whole grain Lasagna Noodles
1 Green pepper
1 medium yellow onion
1 package frozen or fresh spinach chopped
1 small zucchini


Directions

Preheat oven to 375. In bowl combine ricotta 1 c mozzarella cheese, parmessan cheese, eggs and spinach.

In 9x13 pan spread 1 c sauce (sprinkle your diced veggies in with sauce either in premixed bowl or just as you layer) layer 4 uncooked noodles then 1 c sauce and 1/2 the ricotta mixture, repeat. Top with repaining 4 uncooked noodles and 2 c sauce. Cover tightly with aluminum foil and bake 1 hour.

Remove foil and sprinkle with remaining mozzarella. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

*Note any vegtables can be used I typically use spinach, peppers, onions, carrots and zucchini or broccoli but anything you have around the house will do.

Strive for progress not perfection!

Like my fb page for daily fitness/nutrition motivation! www.facebook.com/newhealthyhappyme

or check out my website to join a challenge & see how our family is living a healthy life! www.missionhealthyhappyfamily.com


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EBERKSHIRE86's Photo EBERKSHIRE86 Posts: 3,886
5/23/12 12:56 P

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Hey ladies in light of todays discussion on our lack of veggies thought I would start a thread for us to share some of our favorite healthy recipes :)

Strive for progress not perfection!

Like my fb page for daily fitness/nutrition motivation! www.facebook.com/newhealthyhappyme

or check out my website to join a challenge & see how our family is living a healthy life! www.missionhealthyhappyfamily.com


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