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PERSISTENCEMIMI Posts: 11,229
5/4/14 6:27 P

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CHICKEN THIGHS WITH SWEET POTATOES, DRY APRICOTS & WINE

I made this recipe again. We rally like it. Amazing flavors

Everything is baked in an Reinhold oven bag.
Delicious Recipe
Easy to make
Great for your family and for company

Notes!
1, I only use GARNET sweet potatoes. They are so sweet. Better than candy.....
2. If you use the recipe as is, you only need an oven bag size up to 8 pounds.
For large group, I double the recipe and I use an oven bag size up to 24 pounds.
3. My favorite mustard is Rothschild's Farms, raspberry, honey mustard. Yummy!
4. Put the oven bag in a deep oven pan, just in case that some liquid drip out of the bag...exactly what happened to me.......

INGREDIENTS

8 pieces of boneless, skinless, chicken thigh
2 tablespoons honey mustard (see note # 3)
4 tablespoons olive oil (I use 2-3 tablespoons)
2 tablespoons honey
6 cloves of garlic, minced (I use more)
3 sweet potatoes, peeled and cut to quarters (see note # 1)
2 tablespoons thyme leaves (leaves only)
1 purple onion, sliced
5-6 oz. (150 grams) of dry apricots
1/2 cup dry white wine
Salt and pepper to taste

DIRECTIONS

1. Pre- heat oven to 350 F degrees. Put ALL the ingredients in a large bowl and mix well
1. Move everything from the bowl to an Reinhold oven bag, tie it well and make some slits with a knife on the top of the bag, close to the tie.
2. Bake for and h 1 1/2 hours, or until the chicken is nicely brown.

Enjoy




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PERSISTENCEMIMI Posts: 11,229
3/22/14 11:16 A

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CHICKEN CHOLENT (STEW) This is the double recipe in 7 quarts heavy pot

A friend gave me her recipe of cholent (stew) made with chicken. Usually Cholent is cooked wit beef.
Fantastic!
Please read my notes before making this dish. I write a lot, but actually the recipe is very easy to make.

Notes:

1. I cook it during the day for about 6 hours. This recipe takes less time than the standard one. You may want to cut the ingredients in half, in case you don't like it.
I reserved 7 1/2 hours for cooking because I doubled the recipe.
2. I make large amounts because we like to eat it every day, or when we have company. (12-14 boneless, skinless chicken thighs)
3. I like to prepare as much as possible the day before. I sauté the onions, rinse the chicken very well and soak the beans all night in a lot of cold water. I also prepare the spice mix and rinse the small potatoes very well. I keep the clean potatoes and the onions in the refrigerator overnight.
5. For this recipe, I need to be at home the whole time, because I change oven temperatures couple of times, and also because I don't want to burn the bottom of the pot when more water is needed before it burns!
6. The spice blend needs to coat each layer
7. I put on the top of the pot about 8-10 raw eggs with the peel, when I cook it in my 7 quarts heavy pot that can go to the oven When done, the eggs are light brown color and taste wonderful.
8. A way to save time: After you layer everything in the pot with the water and spices, I put the pot over the stove and cook until the water boils. Only then I move it to the oven.
9. After you put the chicken layer in the pot, spray over the chicken with olive oil spray.

INGREDIENTS (when I use 7 quarts heavy pot that can go to the oven)

12-14 boneless, skinless, boneless chicken thighs
2 large onions, chopped and sautéed until caramelized (I do it the day before and refrigerate until use)
12 Small new potatoes, rinsed well, with the peel (you can use large potato and cut to quarters)
2 cups Lima beans (small) soaked over night in a large container with lots of water to cover, at least 5" above beans
1/2 cup barley

4-8 dates (optional) Adds great flavor. I added 4 dates. Next time I'll add 8 dates
*** Important! Water to cover only about 1/4 to 1/3 of the pot. I added one time 2 cups of hot water, after 4 hours of cooking I was lucky I didn't burn the bottom of the pot.
Next time I'll check after 2 hours if there is still water in the pot.

Spice mix:

2 tablespoon instant coffee (decaf is fine)
4 TBS Osem Consomme chicken powder (found in the Kosher section)
4 tablespoons sweet Hungarian paprika
Black pepper to taste, freshly ground
1 teaspoon Salt (or less)
I also added Ras El Hanut (fish market) and Chicken spice (Rachel) (Schwartz) to taste

Mix all together and coat every layer as written below

DIRECTIONS
1. Pre heat oven to 375 degrees (when I prepare things the day before)
2 Start to layer:

Order of layers

1. Caramelized Onions on the bottom. Coat with spice mix
2. Beans. Coat with spice mix
3. Barley. Coat with spice mix
4. Chicken. Coat with spice mix

Water to cover only 1/4 to 1/3 from bottom. (see note # 8)

*** At this point, I take the pot to the stove and bring the water to a boil. When it is boiling, I move it to the pre heat oven.

3. Cook in 350 degrees oven for 30 minutes
4. Lower oven temperature to 275 degrees and cook 2 1/2 hours more
Check now if there is still water in the pot.
5. Lower oven temperature to 225 degrees and cook until you still have little water on the bottom, nothing is burnt and the chicken is moist and ready to eat. (about 3 hours)
Check also that the beans are ready.
If you have time to be at home, you can skip step # 4 and lower it from 275 to 225 right after step # 3
**************************

Play with the temperatures!
If the water evaporates too quickly, lower the heat.
If the water stay too long at the same level, raise the heat.

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

Sounds so complicated, but it is very easy to make and tastes delicious.

Enjoy






Edited by: PERSISTENCEMIMI at: 3/29/2014 (23:11)
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PERSISTENCEMIMI Posts: 11,229
3/21/14 9:11 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: 11,229
2/24/14 10:53 P

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MOCK CHOPPED LIVER
So good! and good for you.

INGREDIENTS
2 large sweet onions, chopped and caramelized to light brown color
A handful of nuts, as almonds, walnuts...
1 can of BABY green peas, rinsed and washed
4 hard boiled eggs
Salt and pepper to taste

METHOD
First, grind nuts in food processor and take out to a bowl.
caramelize the onions
Put in food processor all the ingredients, except for the ground nuts. Mix all well, until you have a smooth paste.
remove to the bowl. Mix well and refrigerate.

Great as a spread on a bread or a cracker, or just by itself as a snack.




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PERSISTENCEMIMI Posts: 11,229
2/24/14 7:00 P

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CINNAMON ROASTED BUTTERNUT SQUASH RECIPE

This is really a superb recipe!

I made it yesterday and it tasted better than candy, and it is good for us.
I think that this recipe is so successful because the temperature of roasting is high and it aloud the butternut squash to carmalized.
*** Please watch the oven every 5 minutes, and take it out before it burns.

I made couple of changes:

1. Instead of brown sugar, I used Splenda brown sugar blend.
2. I bought at Costco refrigerate Butternut squash, already peeled and cubed and it had only 6 cups in the bag (this recipe is for 8 cups of Butternut squash) I followed all the ingredients as is.
3. I didn't add cayenne pepper
4. Always heat it up before eating. Will taste better.


www.inspiredtaste.net/25065/cinnamon
-r
oasted-butternut-squash-recipe/










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PERSISTENCEMIMI Posts: 11,229
1/30/14 1:04 P

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Spicy Fish Fillet - Yummy!
This is so gooooooood

Notes

1. You may use frozen fillet.
2. You can use inexpensive fish fillet. It will taste great!
3. The original recipe uses 1/2 cup of olive oil. I use 4 tablespoons or less.
4. When RED peppers are on sale, buy 3 peppers.
5. If you do not like spicy foods, reduce the amount of paprika and do not add any
cayenne pepper

INGREDIENTS

6-8 fish fillet pieces
2 large sweet onions, sliced
1/2 cup olive oil (I use about 4 tablespoons or less)

For the sauce:

2 heads of garlic, peeled and cut in half each clove (you may use less garlic, to your taste)
3 tablespoons paprika
a pinch + of cayenne pepper (to your taste)
1 tablespoon of chicken soup POWDER
1/4 teaspoon cumin (I love cumin. I use more)
Salt and black pepper to taste
3 RED peppers, sliced (buy them on sale when available)
***** 1 cup of chopped cilantro. A must. The taste will be wonderful.
1 tablespoon caraway seeds, GROUND

DIERCTIONS

1. Rinse the fish well and dry it with paper towel.
2. Heat a little olive oil in a large pan and sauté the fishboth sides to golden color.
Take out fish.
3. In the same pan add onions, RED peppers and garlic and sauté until light golden.
4. Add all other ingredients (except cilantro and ground caraway seeds)
Cover all with water and bring to a boil. Lower heat
5. Now add the cilantro and ground caraway seeds and simmer until the sauce become thick.
Cover with a lid!
If it doesn't become thick, take off the lid, and reduce the sauce on higher heat until it
becomes thick.
6. Serve hot

Enjoy





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PERSISTENCEMIMI Posts: 11,229
1/30/14 12:36 P

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Crustless Vegetables Quiche
SO DELICIOUS
Preparation time is about 10 minute. Baking time about 70 minutes.

Notes

1. The original recipe asks for close to 2 pounds of frozen peas (thawed ) It is delicious.
I change the vegetables each time I make it. Be creative with your veggies.
2. The original recipe asks for 1/2 cup olive oil. I use 4 tablespoons, divided 2 + 2 (or less)
3. The best ingredient here is the FRESH baby dill.
4. I always DOUBLE the recipe. Freeze half of it. It freezes well.

INGREDIENTS

1/2 cup olive oil (I use 3-4 tablespoons)
2 pounds frozen peas (or any other frozen vegetables)
2 teaspoons salt ( I do not use salt)
1 very large sweet onion, chopped fine (I sometimes use 2 onions)
2 garlic cloves, minced ( I use at least 6)
4 eggs
1/2 teaspoon baking powder
1 cup FRESH baby dill
1 teaspoon salt ( I do not use salt)
1/4 teaspoon black pepper ( I use more. Sometimes I add other spices too)

DIRECTIONS

1. Pre-heat oven to 350 F degrees
2. Spray pan (9x13) with olive oil or Pam (be generous)
3. Cook the peas (or any veggies) in water for about 10 minutes, until done. Drain and cool.
4. Heat a little olive oil in a pan and sauté the onions and garlic until golden color. ( I use 2
tablespoons)
5. In a large bowl mix the eggs. Add baking powder, dill, salt and pepper. Mix well.
Add to the bowl the onions, garlic and peas (vegetables)
Put in the greased pan and bake, UNVOVERED for 30 minutes.

6. Important to follow this step! I use 2 tablespoons.
Sprinkle the olive oil all over the hot quiche.
Return to the oven and continue baking 40 minutes more, or until the color is golden.
Serve warm (hot)

Enjoy



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PERSISTENCEMIMI Posts: 11,229
12/16/13 8:09 P

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Chocolate Mousse - Quick , Easy, Yummy Dessert with SECRET Ingredient!!!

INGREDIENTS

2 small packages of sugar free, fat free Instant Chocolate pudding
Skim milk according to box directions
8 oz. light Cool Whip
secret ingredient : 1 teaspoon of DRY Decaf instant coffee

DIRECTIONS

1. Make pudding following the directions on the box.
2. Add Cool Whip and instant decaf coffee
3. Mix well
4. Refrigerate

Most important!!!
Serve it in a clear wine glass or dessert glass. The better it looks, the better it will taste.....

Enjoy



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PERSISTENCEMIMI Posts: 11,229
11/29/13 12:02 A

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I write a lot, but it is so easy to make.

Read the WHOLE recipe before you start making it.

Best to go to Costco to get the chicken and the BBB sauce.

MY BEST EVER BAKED BBQ CHICKEN ! (new update)
5 minutes preparation!
Freezes very well. Good for entertaining
Costco BBQ sauce made this dish the best I've ever done:
Squeezable sweet baby ray's gourmet sauces, award winning BBQ sauce. One bottle is 40 oz (2 LB. 8 oz) 1134g
I recommend making it in a large aluminum foil container that you can discard when chicken is done. No cleaning....

TOTAL TIME Involved: Close to 3 hours

So if you wish you can start it 3 1/2 hours before your guests are coming. When it's done, reduce temperature to warm and leave it in the oven until you serve it.

INGREDIENTS

One large package of boneless, skinless chicken thighs (Costco)
2 bottles of Costco sweet baby ray's BBQ sauce (40 0z. each) You'll use about 1 1/2 bottles

METHOD

1. Pre heat oven to 350 degrees
2. In a large bowl put in all chicken thighs in. Pour over the BBQ sauce. Mix well.
3. In a LARGE pan (that contain all chicken pieces in SINGLE LAYER) put heavy duty aluminum foil on the bottom (to avoid a lot of cleaning later) Better to buy aluminum foil container!!!
4. Put chicken pieces on bottom in SINGLE layer with all BBQ sauce
5 . Cover well with aluminum foil and bake 1 hour and 45 minutes
6, Take off aluminum foil, INCREASE oven temperature to 425 degrees and continue
baking until chicken is browned well (and have some black spots)l.
WATCH the oven OFTEN (every 4-5 minutes) so you don't burn the chicken when it is at 425 degrees.
7. Take container out and put on a safe place on your counter (on wooden block?) Flip every piece to the other side.

7. Put back in the oven and again, watch carefully and bake it at 425, checking OFTEN until brown with few black spots.


If you do it ahead of time and you want to freeze it:


1. Let it cool and then you can freeze it

2. 3 days before you need to serve the chicken, take it out of the freezer and thaw it in the refrigerator.
Take out of refrigerator. Bring to room temperature and with a cover on (of aluminum foil)
Pre-heat the oven 350 degrees. Hear it for about 30-45 minutes with the cover on,
OR
heat it in the microwave , and serve in chafer (spelling....) dish as I did.

Bon Appetite


Edited by: PERSISTENCEMIMI at: 11/29/2013 (00:24)
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PERSISTENCEMIMI Posts: 11,229
10/13/13 2:15 P

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WHEAT BERRIES SALAD Recipes

I Love Wheat Berries. Here are some recipes that I will try.

*** Wheat berries salad # 1
Courtesy of Ellie Krieger, the food network

www.foodnetwork.com/recipes/ellie-kr
ie
ger/wheat-berry-salad-recipe2/index.R>html



*** How to cook wheat berries on the stove # 2

www.thekitchn.com/how-to-cook-tender
-c
hewy-wheat-berries-and-farro-cookingR>-lessons-from-the-kitchn-189553


*** Sweet potatoes and wheat berries and egg # 3

naturallyella.com/2012/11/21/sweet-p
ot
atoes-wheat-berries-and-eggs/


*** Sweet berries salad with dried fruits # 4
Courtesy of Cooling light

*** Wheat berries salad # 5
www.cookinglight.com/food/top-rated-
re
cipes/top-rated-fruit-recipe-0041200R>0069522/page21.html


*** Wheat berries bowl breakfast # 6
Courtesy 101 cookbooks

www.101cookbooks.com/archives/wheat-
be
rry-breakfast-bowl-recipe.html


*** Wheat berries salad with red fruit #7
Courtesy of eating well

www.eatingwell.com/recipes/wheat_ber
ry
_salad_with_red_fruit.html



*** Wheat berries winter salad # 8
Courtesy of the kitchen

www.thekitchn.com/recipe-sweet-crisp
y-
winter-whe-134103


*** Warm wheat berries salad # 9
Courtesy of health

www.health.com/health/recipe/0,,5040
00
00107648,00.html


*** Wheat berries salad # 10
Courtesy of cooking light

www.myrecipes.com/recipe/wheat-berry
-s
alad-with-dried-fruit-10000000671003/


*** Wheat berries salad with dried fruits and chocolate. Rich. Great for company # 11

www.lidiasitaly.com/recipes/detail/2
12


*** Wheat berries salad with dried fruit # 12
Courtesy of yummy.com

www.yummly.com/recipe/Wheat-Berry-Sa
la
d-With-Dried-Fruit-My-Recipes?columnR>s=3&position=1%2F56







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PERSISTENCEMIMI Posts: 11,229
10/9/13 8:42 P

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PERSISTENCEMIMI Posts: 11,229
10/7/13 6:48 P

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*** Look here for more Spaghetti squash lasagna recipes right below my recipe.

Newest version (as of October 2013) of our favorite Spaghetti squash lasagna.

SPAHGETTI SQUASH LASAGNA (from the Italian store)

This is SOOOOO good! I make this recipe all winter long almost every week.
Company loves it.

INGREDIENTS

3 medium-large Spaghetti squash, cut on the long side in half. Discard the seeds.
2 pounds Ricotta cheese (the fatter one. NOT part-skim)
1 1/2 to 2 pounds freshly grated mozzarella cheese (NOT low fat)
1/2 pound freshly grated parmesan cheese.
1 jar of spaghetti sauce. Anyone you like.
1 egg
salt (optional) and freshly ground pepper

METHOD

Take out a handful of the Mozzarella and parmesan cheeses and mix them together ( to spread over the lasagna when it is already done)

I have a convection oven, so I put two halves of spaghetti squash in Pyrex container. (11'x 17' x 4')
That means I use 3 containers.
I put on the bottom of each container 2" water.
Bake them all at the same time at 350 degrees, for about 1 hour, or until soft.
Cool. Scoop out the Spaghetti squash ( I get a HUGE amount).
With patience, take in your hands a hand full of the Spaghetti squash and squeeze out the liquids.
Continue doing it until the Spaghetti squash is almost dry.
NOTE: This step can be done a day before cooking. Refrigerate. That's how I do it. It makes it easier for me.

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

Pre- heat oven to 350 degrees

Mix well all three cheeses.
Add one egg and salt and pepper to taste, and mix well again.)

Divide the mixed cheeses in half
Divide the Spaghetti squash in half
Divide the Spaghetti sauce in half

LAYERS (from the bottom up)
Put in a LARGE baking container (I use one of the Pyrex container mentioned above. It fills it all the way to the top.

1. Half Spaghetti sauce
2. Half Spaghetti squash
3. Half mixed cheeses
4. Half Spaghetti squash
5. Half mixed cheese
6. Half Spaghetti sauce (top layer)

Bake for one hour, uncovered.
When done, take out the dish and spread all over the handfuls of the two mixed grated cheeses that you kept aside.

Done!

YUMMY! YUMMY! YUMMY!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
xxxxxxxxxxxxxxxx

Spaghetti Squash lasagna recipe
Courtesy of skinnytaste.com

www.skinnytaste.com/2011/09/spaghet
ti-
squash-lasagna.html



*********************************
Spaghetti squash lasagna recipes
Courtesy of yummy.com

www.yummly.com/recipes/healthy-spagh
et
ti-squash-lasagna



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

Spaghetti squash lasagna recipe
Courtesy of retrofit.com

www.retrofitme.com/recipes/Spaghetti
-S
quash-Lasagna-Recipe



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

Spaghetti squash lasagna recipe
Courtesy of allrecipes.com


allrecipes.com/recipe/baked-spaghett
i-
squash-lasagna-style/








Edited by: PERSISTENCEMIMI at: 10/7/2013 (19:09)
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PERSISTENCEMIMI Posts: 11,229
10/3/13 8:47 P

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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: 11,229
10/3/13 8:04 P

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LARGE SWEET POTATO KIBBEH with MOZZARELA and TOMATO
Serves 8

I made this recipe last week and now my husband asks me to do it again and again. we both love it.
It freezes beautifully.
You may divide the dish into individual servings and have it anytime you want it.
I think I got 16 servings, smaller.
Do not over cook it. use the time suggested
I used 9x13 pan

INGREDIENTS

2 1/4 pounds sweet potato
1 onion, grated
1 teaspoon paprika
1 teaspoon pepper
2teaspoons salt ( I used 1 teaspoon)
4 tablespoons all purpose (plain) flour
2 1/2 cups (12 oz.) bulgur wheat, soaked in water for 10 minutes and sqeezed out in cheesecloth (I soaked it longer time)
2 1/4 cups (9 oz.) grated mozzarella cheese
Scant 1 cup (3 1/2 oz.)drained sun-dried tomatoes, chopped
1 bunch of fresh basil, chopped
1 bunch of fresh parsley, chopped
Olive oil, for brushing and drizzling

METHOD

Pre heat the oven 400 degrees. Prick the sweet potatoes all over with a fork and bake for 45-60 minutes until tender.
Remove from the oven and let cool slightly, then half, scoop out the flesh, and put it into a bowl.
Add the onion, paprika, pepper, salt, flour, bulgur wheat, mozzarella, sun dried tomatoes, basil, and parsley, and mix well until thoroughly combined.
Brush a 12 inch round cake pan with oil.
Put the mixture into the prepared pan, pressing it down firmly.
Score the top into 8 portions and make 3/4 inch hole in the center. Drizzle with oil and bake for 1 hour.
Remove from the oven and let cool before cutting.






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PERSISTENCEMIMI Posts: 11,229
9/16/13 9:52 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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9/15/13 7:32 P

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HIGH PROTEIN CRUSTLESS QUICHE
SO EASY TO MAKE
YUMMY!

I served it to guests . They finished the quiche very quickly and asked for the recipe.

INGREDIENTS

1 pound frozen mixed vegetables I used 2 POUNDS of frozen mixed vegetables
8 Oz. light cream cheese (Is Farmer's cheese lower in calories and fat than cream cheese?)
8 Oz. low fat cottage cheese (I used 2 %)
3 large eggs
Salt and pepper to taste
Pam spray or very little margarine/butter to grease the pan lightly
Square or round pan, about half of the size of 9X13 pan

DIRECTIONS
Pre - heat the oven to 350 degrees
1. Cook the frozen vegetables according to package instructions. Drain the water out and move to a large bowl.
2. Add the rest of the ingredients and mix well with the vegetables
3. Grease the pan. Transfer the mix from the bowl into the pan4. Bake for 45-50 minutes or until the quiche is done (I baked it longer)
Check with a knife in the middle to see that it's done.

That simple!





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PERSISTENCEMIMI Posts: 11,229
9/8/13 5:09 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









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9/8/13 4:59 P

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CHOCOLTAE PUDDING

So simple to make. Delicious! My husband loves it.

Note! You can experiment with any flavor of pudding.

1 large (or two small) sugar free, fat free chocolate pudding
Skim milk
8 oz. (or more, to your taste ) Cool Whip
1 teaspoon decaf instant coffee

METHOD
Make the pudding according to package instructions. Fold in the Cool Whip.
Refrigerate.






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PERSISTENCEMIMI Posts: 11,229
9/6/13 7:48 P

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I tasted a rich carrot soufflé with butter. It was delicious, but probably very high in calories, fat sugar, etc.....
This recipe is a makeover by cooking light.com
I'm going to make it soon. I wish it will taste as the one I had.... keep wishing, Mimi.....


www.cookinglight.com/eating-smart/re
ci
pe-makeovers/lighten-up-holiday-clasR>sics-00400000033944/page2.html






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PERSISTENCEMIMI Posts: 11,229
9/5/13 7:33 P

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We ate the brisket at our friend's house and it was delicious.
Done in the slow cooker and very easy to make. I got the recipe from my friend.

SLOW COOKED BRISKET AND ONIONS

INGREDIENTS

3-4 pound beef brisket, ideally local and grass-raised
olive oil
Salt and pepper
2 large onions
6cloves garlic, minced
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce

DIRECTIONS

Unfold the brisket and cut into equal pieces that will fit in your sauté skillet or cast iron pan.
Film the pan with oil, and heat over medium-high heat.
Salt and pepper the brisket.
Sear until golden brown crust appears on both sides of the meat.
Remove and place in your slow cooker.

Add a little more olive oil to the pan and heat over medium heat.
Slice the onions into thin half moons and sauté gently until they are soft and lightly caramelized.
Add minced garlic and cook until tender and fragrant.
Add to the slow cooker, tucking under and around the meat

Heat the broth to boiling and stir into the two sauces. Taste and adjust. Pour over the meat.

Cover and cook in the slow cooker on low heat for 6-8 hours or until the brisket falls apart.
OR, hurry it along like we are and cook on high for 5 hours. This runs the risk of a slightly tougher brisket.

Enjoy





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PERSISTENCEMIMI Posts: 11,229
9/3/13 6:16 P

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SPAHGETTI SQUASH LASAGNA

We think this recipe is amazing!!!
Mimi's Version: Huge amount, for the whole week
We eat it from September, for the whole winter. I make this recipe very often.

3 medium Spaghetti squash
2 pounds Ricotta cheese
1 jar pasta/marinara sauce
1 pound grated mossorella cheese grated
Parmesan cheese- fresh grated

Pre heat oven 375 degrees. Cut squash on half to length. Take out seeds.
Put in a large pan, filled with 1' water with skin up.
Bake for about 1 hour or until done.
Let cool. Scoop out squash to a large bowl.
******Squeeze as much water out as you can!

Layers:
Some pasta sauce on bottom
Squash
Ricotta
Repeat as many times as needed (usually 3 times.
Top with grated Mozzarella cheese and put Parmesan cheese each time over the squash.

Bake, covered about 30 minutes
Uncover and bake 5-10 minutes more until cheese is golden color.











SPAHGETTI SQUASH LASAGNA

We think this recipe is amazing!!!
Mimi's Version: Huge amount, for the whole week
We eat it from September, for the whole winter. I make this recipe very often.

3 medium Spaghetti squash
2 pounds Ricotta cheese
1 jar pasta/marinara sauce
1 pound grated mossorella cheese grated
Parmesan cheese- fresh grated

Pre heat oven 375 degrees. Cut squash on half to length. Take out seeds.
Put in a large pan, filled with 1' water with skin up.
Bake for about 1 hour or until done.
Let cool. Scoop out squash to a large bowl.
******Squeeze as much water out as you can!

Layers:
Some pasta sauce on bottom
Squash
Ricotta
Repeat as many times as needed (usually 3 times.
Top with grated Mozzarella cheese and put Parmesan cheese each time over the squash.
Cover and cook on

Some Pasta sauce on bottom
Spaghetti squash
Ricotta
Repeat again , maybe 3 times
On top mozzorela cheese and parmesan cheese

Bake, covered about 30 minutes
Uncover and bake 5-10 minutes more until cheese is golden color.






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PERSISTENCEMIMI Posts: 11,229
8/26/13 5:57 P

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CURRIED CHICKEN SALAD WRAPS

10 servings
10 Points Plus per serving. (My points are probably 6 per serving)

Notes!
1. I reduced the amount of mayonnaise, so I assume one serving will be about 8 Points Plus
2. I used low carb tortillas, and that also lower the Points Plus to maybe only 6 Points Plus
3. I used rotisserie chicken meat. Less work, but more Sodium....sigh

INGREDIENTS

3 cups cubed cooked chicken
1 cup chopped celery
1 cup half seedless red or green grapes (I used re grapes) 1/2 cup toasted slivered almonds
1 tablespoon lemon juice
3/4 teaspoon curry powder
2/3 cup light mayonnaise (I used about 4 tablespoons)
Salt and pepper to taste
10 large (10 - inch) flour tortillas ( I used large tortillas, 90 calories per one)
10 lettuce leaves

DIRECTIONS

1. In a large bowl, stir together chicken, celery, grapes, almonds, lemon juice, curry powder, mayonnaise and salt and pepper to taste.
2. Place one lettuce leaf on each tortilla. Divide chicken mixture evenly to 10 portions. Put one portion in the center of each lettuce leaf.
Fold up bottom and roll up tortilla.

Enjoy

Nutrition information per one serving:

Calories: 366 (less if you follow my notes)
Protein: 18.8
Fat: 15.4g (less, if you follow my notes)
Carbohydrates: 37.9gg (much, much less, if you follow my notes)
Fiber: 2.8g
Sodium: 425 mg







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PERSISTENCEMIMI Posts: 11,229
8/24/13 3:49 P

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I made it yesterday and we love it. I know I'll repeat this recipe again and again:
Easy to make and delicious.

YOGURT PIE

INGREDIENTS

1 small box sugar free, fat free jello (any flavor you like. Experiment with different ones. I chosed cherry flavor this time)
1/2 cup boiling water
1 teaspoon Knox original gelatin, unflavored
1/4 cup cold water
16 oz. non-fat fruit flavored yogurt ( I used Faye Greek non-fat plain yogurt)
1 cup Lite Cook Whip (measure one cup!)

METHOD

Dissolve Jello in boiling water. Add unflavored Gelatin and cold water to flavored Jello, thicken slightly in the refrigerator.
Take it out and add the yogurt and Cool Whip to thicken Gelatin. Mix well. Pour into pie shell.
(I just put it in a fancy bowl. It looks wonderful)






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PERSISTENCEMIMI Posts: 11,229
8/7/13 5:41 P

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MY BEST EVER BAKED BBQ CHICKEN !
Notes
1 . It freezes beautifully, so make a big batch (but follow thawing and heating instructions carefully)
2. You can experiment with different BBQ sauces . (
3. Great for your family and company.


INGREDIENTS

8-10 whole chicken legs, skinned and cut in half (16-20 pieces of chicken legs and thighs, skin off)
3 - 18 oz. bottles of Craft original BBQ sauce
Double (2 oz.) package Hidden Valley original ranch, salad dressing and seasoning mix (use it DRY as is)
Aluminum foil

METHOD

1. Pre heat oven to 350 degrees
2. In a large bowl put in BBQ sauce of all three bottles.
3. Mix in the Hidden Valley Ranch, DRY. Mix well.
4. Add in all skinless chicken pieces and mix well.

THAT'S IT! PREPARATION IS DONE!

5. In a LARGE pan (that contain all chicken pieces in SINGLE layer) put aluminum foil on the bottom (to avoid a lot of cleaning later)
6. Put chicken pieces on bottom in SINGLE layer with all BBQ sauce
7. Cover well with aluminum foil and bake 1 hour
8. Take pan out. remove aluminum foil. TURN OVER each piece to the other side.
PUT BACK aluminum foil, COVER well again, and continue baking for 1 more hour. ( so far, 2 hours of cooking)
9. Take off aluminum foil, INCREASE oven temperature to 375-400 degrees and continue baking until chicken is browned well.
WATCH the oven OFTEN so you don't burn the chicken.
It may take 10-20 minutes, approximately.

TO FREEZE:

Cool quickly and freeze in oven proof container.
I freeze it in pyrex glass container, COVERED with aluminum foil.

IMPORTANT: HEATING INSTRUCTIONS FROM FREEZER

1. I take the BBQ chicken from the freezer to the refrigirator 2 days prior to serving it. Let it thaw out in the refrigirator only.
2. One hour and 45 minutes before serving it take it out and leave it on the kitchen counter for 1 hour.
3. In a PRE HEATED oven at 350 degrees, heat it for 45 minutes, covered with aluminum foil.

Unbelievable delicious, moist, and also looks fantastic!

Enjoy


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PERSISTENCEMIMI Posts: 11,229
8/7/13 5:21 P

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SOUTHERNLADY70
I'm sorry, but I don't have any nutrition information. What I do now, is eat only one delicious lentil patty, knowing it has high number of grams of the good Carbs, therefore I add vegetables and may be some more protein, for a balanced meal.
I hope someone will figure for us the WW Points Plus or calories...etc...

Good luck
Mimi.

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Fitness Minutes: (2,130)
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8/6/13 10:05 P

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Any idea of how many calories in each?

PERSISTENCEMIMI Posts: 11,229
7/19/13 11:34 A

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

1. LENTIL PATTIES
2. ZUCCHINI PATTIES

This week I cooked two kinds of patties: Lentil and zucchini. I freeze them for guests that are coming to visit us this summer and fall.
I got these recipes from a friend who is a fabulous cook.
They do have lots of bread crumbs in them (Italian style) and are cooked with Canola oil (more oil than I usually cook with) , but they freeze so well and they are SO DELICIOUS.
I just eat one patty at a time.
* You can make your own whole-wheat bread crumbs and sauté them slower with very little oil, close and open lid every couple of minutes, but... they will not taste as fabulous as with the method I use here.

LENTIL-POTATO PATTIES

INGREDIENTS

1 cup lentils, soaked overnight in cold water (I soak it in the pot I'll cook them. I just drain the water in the morning and add fresh water to cover the lentils)
4 very large Idaho potatoes
About 8 oz. Italian Style bread crumbs, Progresso brand or other
Garam Masala to taste
Cumin to taste (I put extra Cumin. Love this spice)
Salt and freshly ground black pepper to taste
4 garlic cloves, minced

METHOD

1. Boil the potatoes in water until they can be mashed easily (soft). Mash them and let them cool completely.
2. Cook the lentils until they are soft (taste with a teaspoon). Let cool completely.
3. Combine together the lentils and potatoes and add the bread crumbs and spices.
* There are NO eggs in this recipe. The potatoes hold it all together.
4. Make small balls and then flatten them to a shape of a pattie.
Heat the oil ( about 1/4 inch deep or less) and drop carefully the patties in a large pan.
Start with medium-high heat (# 5 on my electric stove), until they get their round firm shape and the color on the bottom is golden).
When turning them to the other side, turn off the heat (only on electric top stove, not gas).
Continue cooking them on # 4 until they are golden color on the other side.
Put them on a cookie sheet, one layer. Let it cool completely and then freeze.
I put the already cool patties on a cookie sheet in the freezer. When they are frozen, I take out the cookie sheet, and put the frozen patties in freezer Zip log bags, label and date them.

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


The same way I cook the zucchini patties. They require a little more canola oil, because they have eggs in them.

ZUCCHINI PATTIES
*** In the summer, I buy the zucchini from the local farmers. They taste incredible)

INGREDIENTS

2 extra large onions, chopped
6 extra large zucchini (mine were very large, from the farmer's market. DELICIOUS)
8-12 oz. Italian style, progresso bread crumbs
6 jumbo eggs (or 8 size large)
Fresh dill, chopped to taste (I use about 1/2 a cup)
6 garlic cloves, minced
Salt and freshly ground black pepper

METHOD

The same as the recipe above, with one addition.
In canola or olive oil, on high heat (stand by the stove, close and open lid every couple of minutes , sauté until they are golden color.
From here continue with the same method as above







Edited by: PERSISTENCEMIMI at: 7/19/2013 (11:48)
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7/11/13 5:30 P

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Kale Salad with a Surprising Ingredient

The secret ingredient is ricotta cheese.

I ate this salad in a restaurant, and the chef was kind to give me the recipe. The kale did not taste bitter at all.
The ricotta cheese was a great addition to the salad.

INGREDIENTS

Bunch of kale, washed and chopped
Roasted peppers, chopped
ricotta cheese
canned artichoke
* Note! Marinate the artichokes in a little of olive oil and minced garlic for about 20 minutes. That will give the artichokes better flavor.
Salt and pepper

METHOD

Steam the kale in a little water.
Add all ingredients and refrigerate.
Eat this salad at room temperature.





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PERSISTENCEMIMI Posts: 11,229
7/3/13 2:21 P

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WENDYW596 Thank you for posting it on other food categories.
I would like to serve it for company too.
I'm going to buy the ingredients now. It will look great in a clear beautiful bowl.
I'll let you know how much I like it after I'll taste it..

APPLE SALAD
12 servings @ 3 PT+

1 1/2 Cups Skim milk
3 cups Apples, cut up
4 oz cool whip fat free
1 pkg instant sugar free fat free butterscotch pudding (3oz)
1 cup mini marshmallows
8 oz crushed pineapple in its own juice
1/2 cup grapes-cut in half
1/2 cup walnuts, chopped (opt)

Make the pudding with the milk until thick; set aside. Chop the apples into bite size pieces and add the pineapple and juice on top of apples-this helps the apples from browning. Add grapes, nuts and mini marshmallows to the apple mixture. Combine the cool whip with the pudding mixture and add all this to the apple mixture. Chill at least 1 hour before serving.
(can also use instant sugar free fat free vanilla in place of butterscotch pudding.)
3/4 cup=1 serving






Edited by: PERSISTENCEMIMI at: 7/3/2013 (14:22)
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PERSISTENCEMIMI Posts: 11,229
7/2/13 4:59 P

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I would like to make the wild rice salad
Food network
Barefoot contesa
Great for company. Can be made the day before.
Shawn as a video


www.foodnetwork.com/videos/inas-clas
si
c-wild-rice-salad/104206.html


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6/29/13 8:31 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 with the same slicer used for cabbage.
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)
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")

DRESSING
2 - 3 tablespoons light Mayonnaise (Trader Joe's has a good one, called reduced fat... 32 ounce jar)
1 tablespoon olive oil (optional)
2 - 3 tablespoons sour cream, light or regular
Juice from one lemon
One teaspoon of Dijon Mustard
1 teaspoon, or to taste, a spice jar made by Trader's Joe called: 21 spices
Everyday seasoning by Trader's Joe is also good.
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.


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

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: 7/22/2013 (11:17)
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6/8/13 8:22 P

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Fran's Sweet Wheat Salad - Fantastic!

I love Jane Brody's two cookbooks: Good Food book and Good Food Gourmet. This recipe is from Good Food Gourmet.
Her recipes are wholesome, easy to make and taste great. In purpose, Jane does not add nutrition information to each recipe.

Notes!
1. I added extra chopped parsley
2. I added 2 tabelspoons of Splenda brown sugar blend. I like this salad sweet.
3. I also added the juice from one orange, and I used the whole orange rind
4. I'll try it also with wheat berries (hard) and wheat berries (soft) and also with Quinoa.
I'm sure it will be great.
5. Can be eaten as breakfast, lunch or dinner. Just add protein.
Can be eaten as a snack and as dessert (sweet)
6. I added the walnuts (used, instead of pecans) with the dressing. It was still crunchy.

INGREDIENTS

SALAD

2 cups boiling water
1 cup coarse bulgar (preferably whole-grain) In middle-eastern stores buy Bulgar # 4
1/2 cup currants
1/4 cup minced Italian parsley

1/2 cup chopped pecans

DRESSING

2 teaspoons grated orange rind
1 1/2 teaspoons olive oil1/4 teaspoon fresh ly ground black pepper

DIRECTIONS

1. In a medium-sized bowl, combine the boiling water and bulgar, and let the bulgar stand for 45 minutes or until it is tender but crunchy. Drain any remaining liquid.
2. Combine the bulgar with the currants and parsley.
3. In a small bowl, combine the dressing ingredients, and add them to the bulgar mixture. Chill the bulgar until 1 hour before serving it.
4. Before serving the salad, stir in the pecans. Serve the salad at room temperature ( eating it cold was also great).

Enjoy




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1/1/13 2:02 P

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

HEALTHY & TASTY CAULIFLOWER SALAD

INGREDIENTS

Small Cauliflower or half of a large one
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)
3 tablespoons light Mayonnaise (Trader Joe's has a good one)
Juice from one lemon
One teaspoon of Dijon Mustard
Sliced almonds (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 almonds to decorate on top of the salad.
3. Refrigerate.





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12/22/12 8:26 P

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Delicious and Healthy Tomato Soup

I went to a party and the hostess served this wonderful soup. She served it in clear glass cup with a handle.
All of us liked it, so I asked for the recipe. I already made it and I froze half of it.
Here it is:

emoticon Note: This recipe has a lot of servings (huge amounts)
You may want to CUT IT IN HALF the first time you make it.

TOMATO SOUP

INGREDIENTS

1-2 tablespoon olive oil ( I used 1 tablespoon.)
few garlic cloves ( or more to your taste)
1 large onion, diced
1 can, 14 oz. tomato paste
Three 14 oz. cans of Fire Roasted tomatoes
Three 14 oz. cans of diced tomatoes
Two cans 48 oz. each of low sodium chicken broth ( or vegetable broth for vegans/vegetarians)
Fresh basil, to your taste, chopped (I like basil, so I used a medium bunch)
Laury's seasoned pepper, or other brand names, to taste

DIRECTIONS

Pre-heat oven to 350 degrees

Saute the onion and garlic with olive oil until golden.
Add the tomato paste and stir well.
Add the 3 + 3 cans, basil and chicken (or vegetable) broth and seasoned pepper to taste.
Bring to a boil.
Carefully move the hot soup to a glass, oven proof dish.
COVER the dish and cook in the oven 2 hours. The hostess said that even 1 hour is okay......
** Use a hand blender to puree the soup, or use your food processor, in small portions.

Enjoy





Edited by: PERSISTENCEMIMI at: 12/22/2012 (20:40)
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RICE PUDDING
Serves 8 (or more)

* I made it yesterday. Unbelievable!
* I used Splenda blend
* Ground almonds are sold at Trader Joe's and are called almond meal
* I used SUSHI rice. It's the best for rice pudding. I bought it in the bulk section of a health store.
* You need to be in the kitchen while making it. To stir often and to check if most milk evaporated.

INGREDIENTS

4 oz/1/2 cup short-grain rice
39 fl oz/ 4 1/2 cups milk. I used 1% milk. I'm sure it will taste even better with higher fat milk.
2 TBS. orange flower water ( at middle eastern stores)
2 oz/1/4 cupcaster (superfine) sugar. I used Splenda blend.
4 oz/1/2 cup ground almonds (almond meal)2 TBS. coreflower (cornstarch)
1/4 teaspoon almond extract (Not more)
2 TBS. honey

DIRECTIONS

Put the rice in a large heavy-based with 1 cup (9 fl oz) water and a pinch of salt.
Cook over medium heat, stirring occationally, for 5 minutes, or until the water has been absorbed.

Set aside 1/2 cup of the milk. Stir 1 cupof the remaining milk into the rice, bring to a simmer, and when the rice has absorbed the milk, add another cup milk.
Continue to add the remaining milk in this manner, ensuring each addition of milk is absorbed before adding the next.
The rice should be very soft in 30 minutes, with the final addition of milk barely absorbed.

Meanwhile, steep the raisins in 2 teaspoons of the orange flower water for 15 minutes.

Mix the sugar with the ground almonds to break up anu lumps in the almonds.
Stir into the rice mixture and simmer gently for 2-3 minutes.
Mix the cornstarch with the reserved milk until smooth and stir into the rice. When thickened, simmer for 2 minutes. Remove the pan from the heat and stir in the almond extract and remaining orange flower water. Stir the pudding occasionally to cool it a little.

Pour the pudding into a serving bowl and when a slight skin forms on the top, sprinkle with the soaked raisins and drizzle with honey.
Cool completely before serving to individual bowls.




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9/29/12 11:44 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Fantastic, Not so Ordinary Picnic Salad

I went today to a picnic party, and someone made a wonderful salad. Not so ordinary.

Everything in the salad was RAW. No Dressing!!!

INGREDIENTS

Broccoli
Carrots
Cauliflower
Cucumbers
Mushrooms
Radishes
Spinach

raw almonds

Apples
Pineapple
Strawberries

NO DRESSING! And it was delicious!

DIRECTIONS

Mix all and serve. Refrigerate leftovers.




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9/26/12 6:28 P

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RED RICE WITH TOMATOES AND OLIVES
6 servings

This is the only rice recipe I make now because it is Sooooooo Good.

*** Great also for company
*** It can be a whole meal by adding creatively different proteins (cooked chicken, cooked turkey and veirety of legums) and cooked vegetables.
*** It can be 100% CORE by using BROWN basmati rice instead of the white basmati rice, OR count WPA points for the white basmati rice if you prefer.
*** Easy to make

INGREDIENTS

4 TBS. olive oil (2 tsp. per serving)
2 onions, chopped fine ( I use 2 huge onions)
6 garlic cloves, minced (I use more)
4 fresh tomates ( I use 6 tomatoes) , peeled and chopped (I wonder how it will taste with low sodium canned diced tomatoes, to save time)
2 cups basmati or jasmine rice (for CORE use brown basmati rice, the BEST brown rice!)
I use Jasmine rice.
4 ounces (or less) olives, cut into quarters.
I used olives from an olive salad bar and not from a jar. The olives have a fresher taste.
Salt and freshly ground pepper to taste
Sweet paprika to taste
A pinch of cayenne, to taste
3 cups low sodium chicken stock
1/2 cup chopped flat italian parsley ( I use 1 cup)

METHOD

1. Heat oil in a heavy pot and saute the onions and garlic untill golden.
Add the tomatoes and continue to saute for 5 more minutes.
2. Add the rice and the olives and the spices and stir for about 3 minutes.
3. Add the chicken stock, bring to a boil, bring to a simmer and cook for about 20 minutes.
4. Take off heat. Do NOT open lid. Leave unopen for additiona 20 minutes.
5. Add parsley, mix and serve.

Use your imagination...
Great as is, but you can add cooked chicken, sliced of smoked turkey sausage (add points on CORE), cooked adamame (soy beans), garbanzo beans, steamed vegetables....

Note!
The recipe didn't specify which olives to choose.
I change every time. Sometimes I use both green and black olives. Sometimes one kind of olives, sometimes I choose different verieties of olives, all together.
I think black olives will work very well.
I use only pitted olives. Less work.....

YUMMY!



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9/17/12 8:19 P

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CRUSTLESS CHEESE, SPINACH & MUSHROOM QUICHE

My friend made it and it is so delicious!

Note!
No specific amounts per ingredients that are ZERO points = Spinach, onions, mushrooms, spices....

Pre-heat oven to 350 degrees

INGREDIENTS

In a large bowl mix the following:

1 large sweet onion, chopped
mushrooms, sliced
Chopped fresh spinach1 pound part=skim Ricotta cheese
8 oz. Cottage cheese (1% or 2%), or any other low fat cheese
2 eggs and 1 egg white
Spices, as salt, black pepper,paprika....
1 teaspoon chicken broth powder (or bulion to taste)
3 tablespoons whole-wheat bread crumbs
2 tablespoons 2% yello cheese, grated ( cheddar or other)

Mix everything together, move to a pan sprayed with pam or oliveoil spray, and bake in the oven 45 minutes

Soooooooo goooood




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9/17/12 6:02 P

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I've tasted this dip in a party and it is yummy!
Very easy to make.

DIP, SNACK, SPREAD, BREAKFAST...High in Protein!

INGREDIENTS

1 cup part skim Ricotta cheese
1/4 cup parsley, chopped fine
green onion, to taste, chopped
4 slices Turkey-Bacon, cooked crispy and chopped

Mix all and refrigerate overnight.
Tastes even better the next day.





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9/9/12 5:42 P

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STRING BEANS WITH MEAT

So good! Delicious. Very little meat, just enough to add great flavor to the green beans.
Easy to make
For company and you

NOTES!
1 . I doubled and a half all the ingredients, except the meat.
2. I used 2 1/2 pounds, FROZEN Petite - Green Beans from Costco ( half a package of 5 pounds)
3. I used two cans, 28 oz EACH, of Dei- Frantalli coopped tomatoes with herbs and olive oil, INSTEAD of 1 can (1 pound) Italian plum tomatoes, chopped.
4. I cooked it for 1 1/4 hours instead of two)

INGREDIENTS

1 pound green string beans ( I used 2 1'2 pounds frozen beans)
1/2 pound ground beef or lamb ( I used lamb. Love Lamb. Beef will be great too)
1 green bell pepper, sliced ( I used 2 medium green peppers)
Salt and hot red pepper to taste ( I used salt and tiny cayeene, ground)
1 can ( 1 pound) Italian plum tomatoes, chopped ( I used 2 jars - see NOTE # 3)
4 garlic cloves, minced ( I used 8)
Black pepper to taste

DIRECTIONS

1.ash and trim green beans. Slice in half, lenghwise. set aside ( I used - see NOTE # 2, eliminating this step)
2. In a pan saute the meat over low heat, stirring, about fifteen minutes or until browned.
Add the green beans (frozen), green pepper(s), red pepper and salt.
Simmer for fifteen minutes longer.
Pour in thetomatoes and garlic. Cover amd cook about two hours or until tender. Sprinkle with the black pepper.

Enjoy




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9/9/12 5:06 P

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Remember this song?
Oh, what a beautiful morning
Oh, what a beautiful day......

* This salad is so gooooooooooooood. We now eat it every day in addition to another salad (with more vegetables)
* So easy to make.
* Prepared in minutes
* Great for company and of course for you, every day
* Serve in a clear nice bowl to show the beautiful colors

It is from cooking light book called:"The best of Cooking Lighr everyday favorites"
Over 500 of their all-time greatest recipes
2007, Oxmoor house publishing

Notes!

1. I'm using Earthbound farm organic half and half: Half spring mix and half baby spinach.
It comes in a big plastic container - 1 lb. weight.
2. I do use the walnut oil because the flavor is better. If you change it to olive oil, you'll get milder results.
3. According to Cooking Light nutrition information, each serving is 2 PointsPlus. But because the apple (or pear) are 0 points, I think this salad is only 1 PointPlus per serving
4. I substitute sometimes a pear for the apple. Great taste!
5. I use any sweet apple I like
6. Make your salad your main meal by adding protein to your likening and a stachy vegetable

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Yield 4 serving
1 PointPlus per serving Please read note # 3)

Ingredients

6 cups gourmet salad greens (please read note # 1)
1 cup (2") julienne-cut Braeburn apple. I diced it. (Please read note # 5)
2 tablespoons cider vinegar ( I use apple cider vinegar)
2 tablespoons maple syrup ( the pure one! no imitations)
2 teaspoons whole-grain Dijon mustard (I didn't use whole grain one. Have to look for it)
1 1/2 teaspoons walnut oil ( I do not sunstitute with olive oil)
1/8 teaspoon salt ( I omit the salt)
1/8 teaspoon ground red pepper

Method

1. Combine salad greens and applein a large bowl (a beautiful bowl will make the salad tastes better....smile)
2. Combine vinegar and next 5 ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.

Yield 4 serving
1 PointPlus per serving (please read note # 3)

Nutrition information per serving
73 calories
2.2 fat g (sat 0.2 g ,mono 0.5 g, poli 1.3 g)
Protein 1.6 g
Carbs 13.7
Fiber 2.5
Chol 0 mg
Iron 1.4
Sodium 159 mg
Calc 58 mg

Enjoy!


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9/9/12 5:04 P

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I went to a bridal shower and two salads got high remarks. Everyone loved them.

SALAD # !

Cherry tomatoes, cut in half, (you can use regular tomatoes. The presentation is nicer with cherry tomatoes)
Cucumbers, diced small (if using pickling cucumbers, leave the peel on)
Orange, red and yellow peppers, diced small
Green onion, chopped
red onion, chopped
FETA cheese, diced small
MINT, chopped fine (optional)

And here are the two ingredients that made this salad gorgeous:

MANDARIN ORANGES (from a can)
DRIED CHERRIES (or CRANBERRIES)

Dressing:

Lemon juice, olive oil
Salt and pepper to taste
Mix all and pour over salad just before you serve it. Mix well (refrigerate leftovers)

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


SALAD # 2

Very simple

*** Note! This salad was made with 17 carrots and 3/4 cup of sweetened shredded coconut (for 20 people)

Carrots, peeled and grated FINE in the FOOD PROCESSOR
Sweet shredded coconut (or unsweetened shredded coconut and adding your own sweetener
Orange juice ( (fine from a jar. Fresh orange juice (in season) will taste better)

Mix all and refrigerate.

I made the second salad and I eat it when I want something sweet or when I'm hungry.

Enjoy



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PERSISTENCEMIMI Posts: 11,229
9/9/12 5:02 P

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GOAT CHEESE DIP WITH BASIL PESTO AND SUB-DRIED TOMATOES

8-10 people can share it, so its great to serve to your guests before dinner is served.
Quick and easy to make.
You may try almonds instead of Pine Nuts, because they're are very expensive.


8 ozs. Goat Cheese - spread in pie pan or microwaveable safe dish


4 ozs. Basil Pesto - spread over goat cheese

Sun dried tomatoes - cut into strips over pesto (cover nicely)

Toasted Pine Nuts - no set amount.

Cover with grated Parmesan cheese

Microwave for 2 minutes and serve with crackers, bread or whatever.





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9/9/12 5:01 P

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CHICKEN WITH LEMON AND OLIVES

I've made this dish and it is really good. I'll make it again and again.
The combination of spices is magic.

INGREDIENTS
7 chicken whole-legs, skinned and cut ( makes it 14 pieces)5 cloves garlic, minced
about 1 -2 cups of low sodium chicken broth
3 inches stick of cinnamon
3/4 cup flat parsley, minced
2 tablespoons cumin, ground
1 large onion, minced
1 teaspoon black peppercorns
1/2 teaspoon grated fresh ginger (I used more), or powder. I used fresh ginger.
1/2 teaspoon turmeric or saffron (I used saffron)
10-12 Greek kalamata olives (I used more olives)
3/4 cup lemon juice (I used less)

DIRECTIONS

Saute chicken parts with a little olive oil on both sides, until golden (in one layer)
Add the chicken broth,garlic, cinnamon, parsley, cumin, onion,black peppercorns,ginger, salt and turmeric (or saffron).
Bring to a boil, lower heat and simmer until cooked (about 1 hour)
Add lemon juice to taste, add more if needed, adjust salt and serve.
salt to taste.

Enjoy



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PERSISTENCEMIMI Posts: 11,229
9/9/12 5:00 P

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BEST MEATLOAF EVER
Freezes well
Great for company and for us too, of course!

I always make six one-pound loaves and label and freeze them for us and for company.

INGREDIENTS

6 pounds 85%-15% ground chuck
One large Vedalia onion, or any sweet onion
2 tablespoons olive oil
Fresh garlic, minced, about 10 cloves or less
Ground garlic to taste
One envelope of Lipton Recipe Secrets Onion, recipe soup and dip mix
1 can tomato soup, as is
1 jar Delarosso tomato basil, with pure olive oil and herbs - 24 oz. jar
about 2 - 3 cups of fresh grated parmesan cheese (4 oz??)
Bunch of parsley, rinsed well and chopped fine in the food processor
Tomato ketchup, about one cup PLUS more to just coat on top o the mix in the pans before baking
About half a loaf of Italian bread, sliced, chopped fine in the food processor (fresh bread crumbs)
5 eggs, mix
Salt and pepper to taste


DIRECTIONS

Pre-Hear oven to 350 degrees

1. Saute the onion in olive oil, until tender and gets pale golden color
2. Put onion in a very large bowl and add all the other ingredients, excepet the ketchup that will be spread on top of each loaf before baking. MIX EVERYTHING VERY WELL.
3. Divide the ground chuck mix into six bread loaves.
4. Spread on top a little ketchup
5. Put all six loaves in the pre-heated oven and bake them for onr hour and 20 minutes.Check if ready.
6. Cool, cover each meatloaf with aluminum foil, lable and date. Freeze when totally cool.

YUMMY!


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6/5/12 5:18 P

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I went to a bridal shower and two salads got high remarks. Everyone loved them.

SALAD # !

Cherry tomatoes, cut in half, (you can use regular tomatoes. The presentation is nicer with cherry tomatoes)
Cucumbers, diced small (if using pickling cucumbers, leave the peel on)
Orange, red and yellow peppers, diced small
Green onion, chopped
red onion, chopped
FETA cheese, diced small
MINT, chopped fine (optional)

And here are the two ingredients that made this salad gorgeous:

MANDARIN ORANGES (from a can)
DRIED CHERRIES (or CRANBERRIES)

Dressing:

Lemon juice, olive oil
Salt and pepper to taste
Mix all and pour over salad just before you serve it. Mix well (refrigerate leftovers)

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


SALAD # 2

Very simple

Carrots, peeled and grated FINE in the FOOD PROCESSOR
Sweet shredded coconut (or unsweetened shredded coconut and adding your own sweetener
Orange juice ( (fine from a jar. Fresh orange juice (in season) will taste better)

Mix all and refrigerate.

I made the second salad and I eat it when I want something sweet or when I'm hungry.

Enjoy




Edited by: PERSISTENCEMIMI at: 6/5/2012 (17:19)
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PERSISTENCEMIMI Posts: 11,229
3/23/12 6:18 P

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Remember this song?
Oh, what a beautiful morning
Oh, what a beautiful day......

* This salad is so gooooooooooooood. We now eat it every day in addition to another salad (with more vegetables)
* So easy to make.
* Prepared in minutes
* Great for company and of course for you, every day
* Serve in a clear nice bowl to show the beautiful colors

It is from cooking light book called:"The best of Cooking Lighr everyday favorites"
Over 500 of their all-time greatest recipes
2007, Oxmoor house publishing

Notes!

1. I'm using Earthbound farm organic half and half: Half spring mix and half baby spinach.
It comes in a big plastic container - 1 lb. weight.
2. I do use the walnut oil because the flavor is better. If you change it to olive oil, you'll get milder results.
3. According to Cooking Light nutrition information, each serving is 2 PointsPlus. But because the apple (or pear) are 0 points, I think this salad is only 1 PointPlus per serving
4. I substitute sometimes a pear for the apple. Great taste!
5. I use any sweet apple I like
6. Make your salad your main meal by adding protein to your likening and a stachy vegetable

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Yield 4 serving
1 PointPlus per serving Please read note # 3)

Ingredients

6 cups gourmet salad greens (please read note # 1)
1 cup (2") julienne-cut Braeburn apple. I diced it. (Please read note # 5)
2 tablespoons cider vinegar ( I use apple cider vinegar)
2 tablespoons maple syrup ( the pure one! no imitations)
2 teaspoons whole-grain Dijon mustard (I didn't use whole grain one. Have to look for it)
1 1/2 teaspoons walnut oil ( I do not sunstitute with olive oil)
1/8 teaspoon salt ( I omit the salt)
1/8 teaspoon ground red pepper

Method

1. Combine salad greens and applein a large bowl (a beautiful bowl will make the salad tastes better....smile)
2. Combine vinegar and next 5 ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.

Yield 4 serving
1 PointPlus per serving (please read note # 3)

Nutrition information per serving
73 calories
2.2 fat g (sat 0.2 g ,mono 0.5 g, poli 1.3 g)
Protein 1.6 g
Carbs 13.7
Fiber 2.5
Chol 0 mg
Iron 1.4
Sodium 159 mg
Calc 58 mg

Enjoy!



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

Here is the 2nd salad I eat every day
I chopp everything in a manual chopper

Tomatoes
Cucumbers
Purple onion
Purpl cabage
Red pepper
Yellow pepper
Green pepper
Olives (it is very inexpensive to buy olives in a mediterranian store, especially if you buy them with the pit, and take the pits out at home. $2.99 per pound, compare to $8.99 per pound. I like black olives)
Feta cheese
Lemon juice
Olive oil

Mix all and enjoy.







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PERSISTENCEMIMI Posts: 11,229
2/18/12 11:53 P

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My friend brought this salad and we had such a nice dinner.

COLORFUL HEALTHY SALAD

Red cabbage, diced
lettuce, chopped
Red, orange, red peppers, diced
Black olives
Feta cheese
Purple onion, diced
Tomatoes, diced
Cucumbers, sliced

Serve in a nice bowl.
Add olive oil
Fresh lemon juice

No salt

Mix well and enjoy



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PERSISTENCEMIMI Posts: 11,229
2/15/12 5:24 P

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IRISHEI

Happy Valentine day to you too.

It is nice to see your smiling face.

I wish you a smooth moving.
I posted some good recipe down below on our team's page. Enjoy.

Mimi


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IRISHEI's Photo IRISHEI Posts: 5,782
2/14/12 8:11 P

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Happy Valentine's day Mimi and Teresa,

Have not had much time to post, been getting ready to move, packing,etc.
Plus have had some computer problems, too.
Hope all is well with you.
Thanks for the great recipe. Take care.
hugs, Ei emoticon emoticon

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PERSISTENCEMIMI Posts: 11,229
2/14/12 5:33 P

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Lot's O'Meat lasagna Recipe
Paula Dean, Food Network

This recipe can be made healthier.
Paula Dean said that we can freeze it after cooking, which is great.
You can make it ahead of time and freeze it.
No work when you entertain.


www.foodnetwork.com/recipes/paula-de
en
/lots-omeat-lasagna-recipe/index.html









Edited by: PERSISTENCEMIMI at: 2/14/2012 (17:35)
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2/14/12 5:25 P

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

Number of servings
Size of one serving (example: 1 cup)
Weight Watchers PointsPlus per serving
Simply Filling technique recipes
Or nutrition information
are appreciated !

TO HEALTH!

Bon Apetite

P.S.
I'll move here recipes that I use when entertaining. Most of them don't have nutrition information. In that case, I just use my judgement and eat a smaller portion.

Please share your favorite entertaining recipes.




Edited by: PERSISTENCEMIMI at: 2/14/2012 (17:38)
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