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PERSISTENCEMIMI Posts: 12,529
6/2/16 9:20 P

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Sweet Potato and Black-Beans Burgers (also Gluten free)

INGREDIENTS

1-2 eggs
1 cup cooked mashed sweet potato (I like Garnet sweet potato) I used more than 1 cup
1/2 cup cooked Quinoa
1 (15 oz.) can black beans, drained and rinsed well
1/4 cup loosely packed fresh chopped cilantro (I used Italian Parsley)
1 teaspoon chili powder
1/2-1 teaspoon ground cumin (I used 1 teaspoon)
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice (I didn't use)
Oil (Avocado oil is great. I used olive oil)

METHOD

1. Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, (I mashed the beans in the food processor), leaving a few intact for texture.
2. In a large skillet, heat a thin layer of oil over medium high heat
3. Form the sweet potato mixture into 6 patties
4. When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes
5. Carefully flip each patty and cook an additional 5 minutes on the second side.
6. Serve with your favorite topping like guacamole (I didn't add any topping)
Enjoy!




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PERSISTENCEMIMI Posts: 12,529
3/9/16 9:26 A

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CHICKEN POT PIE

I highly recommended to buy at Walmart four 9 1/2" Pyrex dishes. Each one cost about $2.50 cents. They are bigger than the usual 9" Pyrex pie dish, so you can put in much more filling.

Also, buy ONLY REFRIGERATED ready crust (two in a package) NOT FROZEN!!! (I made this mistake once.

Very Easy Version of Chicken Pot Pie
I rather make four chicken pot pies at one time, and freeze three for later use.

FOUR DEEP DISH CHICKEN POT PIES. Eat one. Freeze the other three.
OR divide the recipe by two (two pies) or by four (one pie).

* First prepare the filling, and then pre-heat the oven to 375 degrees
* Freezes beautifully
* !/8 of a pie, with lots of delicious filling, came to about 130 calories. I can eat 1/4 of a pie for 260 calories. Wow!
* I use 14" non-stick round pan, 4 " deep

INGREDIENTS

4 Pillsbury ready crust, pie dough packages , refrigerated. (NOT FROZEN)
* One package has two pie crusts, for the bottom and the top (net weight: 15 oz.)
About 3 + pounds of FROZEN mixed vegetables, THAWED
4 huge sweet onions, chopped (in the food processor)
1 tablespoon olive oil
3 cans condensed cream of mushroom soup, 94% fat free, undiluted, as is. (OR 1 large family size can plus one small can)
All meat from one rotisserie chicken, chopped (ready made from the grocery store) I buy the family size rotisserie chicken from Walmart (larger chicken)
Salt and pepper to taste
6 cloves of garlic, minced (I use 6 large cloves of garlic)
Other spices if you wish
1 egg, stir well (to wash the pie crust before baking)

DIRECTIONS

The Filling

1. In a very large and deep pan, heat the olive oil a little, and sauté the onions until golden color.
2. Add the THAWED vegetables and cook for 4-5 minutes
3. Add the chopped cooked chicken and sauté for 4-5 minutes more. Stir well. Adjust seasoning if necessary.
4. Add the cream of mushroom, sauté 2-3 more minutes while stirring all well.
Taste and adjust seasoning, if needed.
Done! So easy! Cool a little the filling before putting it in the pie crusts.
5. Spray the pie pan with Pam. Lay on the bottom one pie crust. Fill with the filling each pie crust and cover with the other pie crust. Do the same to all 4 pies
With a small fork, push on the sides of the pie pan, so the two crusts (bottom and top) stick together, while you have a beautiful design.
6. Bake 30 minutes at 375 degrees.
Lower temperature of oven to 350 degrees and bake 30 minutes more.
I found that in my oven I only need to bake it 20 minutes at 350 at the end.

* Cool well the ones you want to freeze. label and freeze.

To defrost, Transfer it into the refrigerator 1-2 days before using.




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PERSISTENCEMIMI Posts: 12,529
3/6/16 6:06 P

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Indian potatoes and green beans


showmethecurry.com/subzis-vegetables
/a
loo-potatoes-and-green-beans-subzi-rR>ecipe.html


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PERSISTENCEMIMI Posts: 12,529
2/18/16 7:57 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon .

Weight Watchers CHEESE SOUP

A girl from Weight Watchers gave me this recipe. She said that it tastes much better than the famous Weight Watchers vegetable soup = 0 Points than and now.
The soup is ready in less than 10 minutes. So easy to make.
The Rotel gives a nice "kick" to the soup.
The 2 % Velveeta cheese probably makes it tastes better. Yes. Definitely
I'm sure that the Smart Points for this recipe will be more than 1 point per cup.
We ate the soup today. Really good. Very filling. Wonderful!

The soup makes 12.5 cups

For those who count Smart Points: Please calculate

Per 1 cup serving:
Calories: 48
Saturated fat: 1.2 grams (in the Velveeta cheese)
Sugar: 2.4 grams
Protein: 4 grams

SODIUM: 310 mg. per cup ( without counting the Sodium in the frozen vegetables, because the sodium there is very low).


INGREDIENTS

1. 1 Large can of fat free, low sodium chicken broth - 48 oz.
2. 1 - Big bag of frozen California Medley vegetables - 2 pounds bag (32 Oz.)
3. 1 - small can Rotel diced tomatoes - MILD (diced tomatoes & green chilies) 10 oz. can

4. 10 oz. 2 % milk Velveeta cheese

Sometimes she adds chopped onions and a can of mushrooms on occasion.

METHOD

Simmer in pot the first three ingredients until the vegetables are cooked. After it came to a boil it took ONLY 5 minutes for the vegetables to be ready. (please taste)
Mash them for small consistency: Some put them through the food-processor. I used the food processor. Return the veggies to the soup.

Now melt in 10 oz. of the 2% milk Velveeta Cheese. It melts in seconds.

Enjoy!..... It is really good!





Edited by: PERSISTENCEMIMI at: 2/21/2016 (16:38)
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PERSISTENCEMIMI Posts: 12,529
1/1/16 7:13 P

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Very Easy Version of Chicken Pot Pie
I rather make four chicken pot pies at one time, and freeze three for later use.

FOUR DEEP DISH CHICKEN POT PIES. Eat one. Freeze the other three.
OR divide the recipe by two (two pies) or by four (one pie).

* First prepare the filling, and then pre-heat the oven to 375 degrees
* Freezes beautifully
* !/8 of a pie, with lots of delicious filling, came to about 130 calories. I can eat 1/4 of a pie for 260 calories. Wow!

INGREDIENTS

4 Pillsbury ready crust, pie dough packages , refrigerated (not frozen. Only Pillsbury. best pie crust)
* Each package has two pie crusts in one package. (net weight: 15 oz.)
About 3 + pounds of frozen mixed vegetables
4 huge sweet onions, diced (in the food processor)
1 tablespoon olive oil
3 cans condensed cream of mushroom soup, 94% fat free, undiluted, as is. (OR 1 large family size can plus one small can)
All meat from one rotisserie chicken, chopped (ready made from the grocery store) I buy the family size rotisserie chicken from Walmart (larger chicken)
Salt and pepper to taste
6 cloves of garlic, minced (I use 6 large cloves of garlic)
Other spices if you wish
1 egg, stir well (to wash the pie crust before baking)

DIRECTIONS

The Filling

1. In a very large and deep pan, heat the olive oil a little, and sauté the onions until golden color.
2. Add the chopped cooked chicken and sauté for 4-5 minutes more. Stir well. Adjust seasoning if necessary.
3. Add the cream of mushroom, sauté 4 more minutes while stirring all well.
Taste and adjust seasoning, if needed.
Done! So easy!
4. Spray the pie pan with Pam. Lay on the bottom one pie crust. Do the same to all 4 pies.
Fill with the filling and cover with the other pie crusts.
With a small fork, push on the sides of the pie pan, so the two crusts (bottom and top) stick together, while you have a beautiful design.
5. Bake 30 minutes at 375 degrees.
Lower temperature of oven to 350 degrees and bake 30 minutes more.
I found that in my oven I only need to bake it 20 minutes at 350 at the end.

* Cool well the ones you want to freeze. label and freeze.

Enjoy





Edited by: PERSISTENCEMIMI at: 1/1/2016 (19:27)
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PERSISTENCEMIMI Posts: 12,529
1/1/16 7:13 P

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Irish
I'm glad you like looking at our recipes. Once I make something I really like, I post it and I make it later again and again.
Thank you for being such a wonderful member.

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IRISHEI's Photo IRISHEI Posts: 7,074
12/20/15 5:17 A

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I really enjoyed so many things on this website. Thanks Mimi.
Merry Christmas to you and Happy new year. Hope many blessing come to you in 2016.
Going to a family Christmas party today. Should be fun but challenging.
hugs, Irish Ei emoticon

this was the budget friendly one..... emoticon

Edited by: IRISHEI at: 12/20/2015 (05:18)
Spark Anniversary 9/2/2010

Irish Ei
from: OH
January 31


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PERSISTENCEMIMI Posts: 12,529
12/17/15 6:53 P

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Tabbouleh ( Tabule) Salad by Ina Garten (Barefoot Contessa - the food network)

This is a delicious, wonderful and healthy salad
It makes a large amount. Great for company and family

INGREDIENTS

1 cup bulghur (burgul) wheat ( I use burgul # 1, which is the most fine. # 4 is the most coarse)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil (I used a little less)
3 1/2 teaspoons kosher salt ( I used less)
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch) I used a little less, because I didn't have more mint at home. I love mint in salads.
1 cup chopped fresh- leaf parsley (1 cup) I chopped it really fine
1 cucumber, unpeeled, seeded and medium diced ( I used 6 pickling cucumbers, unpeeled)
2 cups cherry tomatoes, cut in half (I used 5 medium tomatoes , chopped fine)
1 teaspoon freshly black pepper

DIRECTIONS

Place the bulghur in a large bowl. Pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and the pepper; mix well. Season, to taste, and serve or cover and refrigerate.
The flavor will improve if the tabbouleh sits for a few hours.

Enjoy



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PERSISTENCEMIMI Posts: 12,529
12/1/15 3:46 P

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Giada at home
Food network
I'll just make the couscous salad and dressing without the puff pastry. Great for a potluck.
Looks like it is easy to make this recipe

www.foodnetwork.com/recipes/giada-de
-l
aurentiis/citrus-couscous-cups-recipR>e.html


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PERSISTENCEMIMI Posts: 12,529
11/22/15 4:19 P

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ZUCCHINI SALAD WITH HARD BOILED EGGS
8 servings

INGREDIENTS

1/3 cup olive oil (I used 2 tablespoons)
4 onions, chopped fine
3 pounds zucchini with the cleaned peel, chopped coarsely
salt and freshly ground pepper to taste
5 hard boiled eggs, grated with a fork
6 tablespoons of quality mayonnaise ( I used 4 tablespoons of real mayonnaise . Not low fat and definitely not fat free)
1 cup baby dill, chopped (I love dill! It may work well with parsley, if you prefer)

METHOD

1. heat the olive oil in a large pan and sauté the onions until golden color.
Squeeze the water out of the zucchini really well and add to the pan.
Cover and cook on medium-low heat for about 20 minutes, until the zucchini is soft, stirring quiet often. Add the salt and pepper and let it cool for 20 minutes.
2. Add to the zucchini the hard boiled eggs, mayonnaise and dill. Mix well, taste and adjust the seasoning according to your taste. Refrigerate.

We like to spread it over a bread. Such a tasty snack, or a small meal.

Enjoy




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PERSISTENCEMIMI Posts: 12,529
11/19/15 9:14 A

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Here is a great Web site


www.stacymakescents.com/100-days-of-
no
-processed-meals-crock-pot-style


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PERSISTENCEMIMI Posts: 12,529
3/21/14 9:14 P

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FARRO SALAD

I bought in the grocery store the faro salad in the salad bar.
Amazing!
The best ingredient was small pieces of DREID APPLES. So Yummy.
The recipe in the link below resemble the one I had. Mine had fewer ingredients. I'll ask to give me the ingredient's list of the faro salad. I hope they will.
The best ingredient was small pieces of DREID APPLES. So Yummy.
The ingredients I was able to see are red pepper, scallion, silvered almonds and dried apples.


www.shutterbean.com/2011/farro-salad
-c
ranberries/



This one is also similar, but without the garbanzo beans.

wholegrainscouncil.org/recipes/salad
s-
sides/farro-dried-fruit-garbanzo-salad







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PERSISTENCEMIMI Posts: 12,529
10/9/13 9:04 P

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Great Web Site

www.budget101.com/

Edited by: PERSISTENCEMIMI at: 1/30/2014 (23:08)
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PERSISTENCEMIMI Posts: 12,529
10/3/13 8:50 P

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RECIPE # 1

2 bunches fresh broccoli
1 egg, beaten
1/4 cup mayonnaise (or light mayonnaise)

Pre heat oven 400 degrees

Cook broccoli in microwave
Chop in food processor
Add the other 2 ingredients
Bake 20 minutes or until golden color

Done!

RECIPE # 2

ORANGE SOUP WITH A SHORT CUT

In a pot, put low sodium chicken broth, 1-2 peeled sweet potatoes (yams) and 2-3 carrots, peeled. Cook until soft.
Add small can of pure, solid, pumpkin can (or more) to the soup, mis well and cook a little longer.
Mash carrots and sweet potatoes in food processor or use hand blender and mash it in the pot.
Add spices (I like cinnamon and nutmeg)

Done!





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PERSISTENCEMIMI Posts: 12,529
9/16/13 9:55 P

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SWEET POTATO ORANGE GINGER SOUP
Very Easy to make
Makes 6 servings
2 Points Plus per serving

From an excellent cookbook "Dietitians of Canada" by Mary Sue Waisman MSc, RD
I like all their three cookbooks.

Usually, when I'm served a sweet potato soup or butternut soup in a restaurant, it is delicious because there is real cream in it and a lot of it.

This recipe is delicious without the heavy cream. The Carbs are the GOOD ones, therefore make you feel fuller for a longer period of time.
I know we'll eat it all fall and winter times. Actually, all year long.

Notes!
1. 1/2 teaspoon of cumin and white pepper, makes the soup spicy. You may want to try less, and taste before you add more spice.
2. I added 1 TBS. Splenda brown sugar Blend and also ground cinnamon to taste.
3. I didn't cut everything thinly because it went to the food processor anyway.

INGREDIENTS

1 red onion, thinly sliced
2 cups thinly sliced peeled sweet potato
2 tablespoons ginger marmalade, chopped
4 cups reduced-sodium chicken broth
1 tablespoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground white pepper (or to taste)
1/2 teaspoon ground cumin (or to taste)
1/2 teaspoon salt (optional. I eliminated the salt)
1/2 teaspoon Ground cinnamon (or to taste. my addition)
1 tablespoon Splenda Brown sugar Blend (my addition)

DIRECTIONS

1. In a large pot, combine red onion, sweet potato, marmalade and broth: Bring to a boil over medium- high heat. Reduce heat and simmer for about 30 minutes or until sweet potato is fork-tender.

2. Working in batches, transfer soup to food processor (or use immersion blender in pot) and puree until smooth.

3. Return soup to pot and place over low heat. Stir in the orange zest, orange juice, pepper, cumin, cinnamon, brown sugar and salt (if using): Simmer, stirring occasionally, for 10 minutes to blend the flavors.

Nutrients per serving

Calories: 94
Fat: 0.2 g
Saturated fat: 0.0 g
Sodium (410 mg
Carbohydrates: 21 g
Fiber: 2 g
Protein: 3 g
Calcium: 37 mg
Iron: 0.5 mg

To make this soup vegetarian or Vegan soup, switch from chicken broth to vegetable broth.






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PERSISTENCEMIMI Posts: 12,529
6/5/12 5:42 P

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Tater Tots Casserole Simple and inexpensive
A little different from the recipe we have. Worth the try!


www.food.com/recipe/tater-tot-casser
ol
e-cheap-n-filling-353657









Edited by: PERSISTENCEMIMI at: 9/8/2013 (17:10)
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PERSISTENCEMIMI Posts: 12,529
7/19/10 2:13 P

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HEALTHY & TASTY RAW CAULIFLOWER SALAD

A friend made this salad for a party and we liked it a lot.
It was crunchy. I'll keep making it.
Here is the recipe

INGREDIENTS

Small Cauliflower or half of a large one, sliced in the food processor
Fresh baby dill, chopped fine in the food processor ( As much as you like, to your taste ( I LOVE dill, so I use a lot)

DRESSING
2 - 3 tablespoons light Mayonnaise (Trader Joe's has a good one)
1 tablespoon olive oil (optional)
2 - 3 tablespoons sour cream, light or regular
Juice from one lemon
One teaspoon of Dijon Mustard (I'll use honey mustard from Rothchield farms)
Sliced almonds, toasted lightly in a pan, for decoration on top of the salad (to your taste and to how many points/ calories you're willing to "spend")
Salt and pepper to taste

DIRECTIONS

1. Slice the cauliflower with the same one you slice cabbage in your food processor.
2. Mix all the ingredients, except some sliced toasted almonds to decorate on top of the salad.
3. Refrigerate.

Yummy!


***************************************

emoticon

We made this salad. emoticon Great results!
This is a very filling salad and great to take to parties/lunches...etc... and for us and also for company at home.

I have only one slicer blade for the food processor.
It was very easy to slice the cauliflower with the slicer (especially because my husband did it...smile...)
It makes unified slices and looks very pretty with the chopped fine fresh baby dill (cut with a knife)
The almonds added a good crunch. I used raw almonds because that's what we eat, but I'll get from Trader Joe's their silvered roasted almonds.
I'll NOT use the S blade!
We decided to add 2 extra tablespoons of light sour cream. Good idea.
The cauliflower was about medium size.
We like this salad and will definitely continue to make it.
It's a good solution for times when we are hungry. This salad will hold well in the refrigerator.





Edited by: PERSISTENCEMIMI at: 6/29/2013 (20:32)
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PERSISTENCEMIMI Posts: 12,529
1/27/10 6:20 A

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492 Low-Cost Healthy Recipes.
Full Nutrition Information is provided for each recipe.
Enjoy!


www.healthyfood.co.nz/recipes/browse
/r
ecipe-types-collection/low-cost





Edited by: PERSISTENCEMIMI at: 1/30/2010 (06:03)
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PERSISTENCEMIMI Posts: 12,529
10/21/09 8:12 A

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INEXPENSIVE LENTILS AND BURGUL PILAF WITH LAMB (OR BEEF)

I made this recipe two days ago and it was fantastic!!! It will definitely be a recipe I'll use over and over.

Notes!
1. I like it with lamb. Great flavor. it can also be done with beef. I will try it with turkey too, but I'm not sure it will taste as good as with the lamb.
2. Pine nuts are so delicious but very expensive. This recipe requires 3 ounces. I would recomend using less pine nuts, if you prefer, rather than using almonds, for instance.
Feel free to experiment with different nuts and let us know the results.
Actually, the recipe makes very large quantity, many meals for the whole week. that means that although we use expensive pine nuts, it's still very inexpensive for the total dollar amount per week. You get many meals out of this recipe.
3. Combining the wohle-grains and legums provides FULL protein. The addition of the lamb is extra protein.
4. Great for company too.
5. Easy to make
6. You need to find the most coarse burgul (# 4 in middle eastern food stores)
7. Do not soak the burgul in water before cooking

Ingredients

1 cup green lentils, soaked in hot water for 30 minutes (I forgot to do it and it still turned well)
1/2 cup oil (I used 2 tablesponns olive oil)
2 large onions, chopped fine (I used sweet onions, chopped in the food processor)
10 ounces ground lamb (or ground beef)
2 cups coarse (# 4) burgul
2 tomatoes, chopped fine
Salt and pepper to taste
1 teaspoon sweet paprika
Hot paprika to taste
3 1/2 chicken broth or boiled water (I used low sodium chicken stock)
1 cup chopped parsley (next time I'll use more. Loved it)
3 ounces roasted pine nuts (I roasted them with a drop of oil over the stove)

Directions

1. Rinse the lentils, cover them with water, bring to a boil, lower heat and simmered covered until the lentils are soft but still firm (not mushy). Drain the water out.
2. In a wide and flat pot,add the olive oil and saute the onions until golden color (not burned).
Add the ground lamb and saute while stirring, about 5 minutes.
3. Add the burgul, lentils and tomatoes, salt pepper and two paprikas and stir.
Add the chicken broth, bring to a boil, and cook on medium heat for 20 minutes.
Take off heat. Wait 10 minutes, and then add to the pot the pasley and pine nuts.

Serve with vegetable salad.

I'll make this recipe often. Like it so much!!!




Edited by: PERSISTENCEMIMI at: 12/14/2009 (08:11)
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Recipes ideas for thrifty families

www.umext.maine.edu/onlinepubs/htmpu
bs
/4050.htm#poultry


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PERSISTENCEMIMI Posts: 12,529
9/24/09 6:53 A

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Frugal recipe index


www.betterbudgeting.com/frugalrecipe
li
st.htm


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PERSISTENCEMIMI Posts: 12,529
9/22/09 6:48 P

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Stretch a Buck Turkey and Bean Burrito Burgers
Rachel Ray

www.foodnetwork.com/food/cda/recipe_
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int/0,1946,FOOD_9936_342859_RECIPE-PR>RINT-FULL-PAGE-FORMATTER,00.html






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PERSISTENCEMIMI Posts: 12,529
5/26/09 7:44 P

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Meals on a budget by Coach Nicole


recipes.sparkpeople.com/Cookbooks.as
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cookbook=58000


Edited by: PERSISTENCEMIMI at: 7/28/2009 (06:27)
I'll celebrate 12 years of maintenance on July 2nd, 2016!

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PERSISTENCEMIMI Posts: 12,529
3/8/09 7:46 A

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Healthy Hillbilly Housewife RECIPES on a budget

healthy.hillbillyhousewife.com/recip
ei
ndex.htm



healthy.hillbillyhousewife.com/




Edited by: PERSISTENCEMIMI at: 10/6/2009 (06:44)
I'll celebrate 12 years of maintenance on July 2nd, 2016!

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PERSISTENCEMIMI Posts: 12,529
2/26/09 8:16 P

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Dieting on a budget
Diet Exchanges and full nutrition information are provided


healthy.hillbillyhousewife.com/dieti
ng
onabudget.htm


RECIPES

healthy.hillbillyhousewife.com/recip
ei
ndex.htm


Edited by: PERSISTENCEMIMI at: 3/8/2009 (08:05)
I'll celebrate 12 years of maintenance on July 2nd, 2016!

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PERSISTENCEMIMI Posts: 12,529
7/3/08 5:53 P

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ttt

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PERSISTENCEMIMI Posts: 12,529
4/14/08 2:54 P

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Courtesy of Cecile

Lentil brown rice pilaf
One serving of original recipe = 1 cup = 3 points.

Pre heat oven to 350 degrees.

In a dutch oven spray with pam add a TBS. olive oil.
Saute 1 cup brown basmati rice for about 7 minutes.
Add 1 cup lentils, 4 garlic cloves, minced, 3 slices fresh peeled ginger (about 1/4 " thick), 1 cinnamon stick and 2 1/2 cups low sodium vegetable broth.
Add 1-2 tsp. of thai red curry paste.
Bring to a boil, stirring to dissolve curry paste.
Take off the heat, cover and bake about one hour in the oven.

Now comes the exciting part!
You can add all sorts of stuff to this recipe to increase the fiber: Chopped onions, vegetables, ademame, raisins, sliced apples,... just use your imagination.....

**********************

Mimi's notes after making Cecile's recipe for the first time:

Absolutely wonderful dish. I loved it.

1. I suated 1 large sliced onion together with the olive oil and brown rice at the beginning.
2. At the same time I cooked in water 1/2 a cauliflower, 16 ounces bag of frozen broad(fava) beans, and 5 sliced carrots, for 5 minutes, until half done. I drained the water.
3. I added 1 teaspoon garam masala spice. Wonderful.
4. Because I added many extra vegetables and legums, I used 32 ounces (4 cups) low sodium chicken broth instead of 2 1/2 cups.
5. I used BASMATTI brown rice instead of regular brown rice.
6. This is extremely economical, very inexpensive dish that taste so wonderful!
It has full protein in it due to the combination of grains and legums.
7. I intend to add adamame (frozen soy beans), 1/2 cup of raisins and on sliced apple next time.
8. I baked it in Pyrex glass container - 17"x11"x3", and it was full all the way to the top when done.


Edited by: PERSISTENCEMIMI at: 4/14/2008 (15:03)
I'll celebrate 12 years of maintenance on July 2nd, 2016!

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PERSISTENCEMIMI Posts: 12,529
1/30/08 11:52 A

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You're more than welcome to add your own healthy recipes on a budget

Number of servings
Size of one serving (example: 1 cup)
WW Flex points per serving
Core plan recipes
Or nutrition information
are appreciated !

TO HEALTH!

Bon Apetite


I'll celebrate 12 years of maintenance on July 2nd, 2016!

Leader of W8watchers superb healthy recipes

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