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PERSISTENCEMIMI Posts: 11,720
5/19/15 4:30 P

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Frappe- Mocha simple and quick
Starbucks copy cat

On my list to make this week

thischickcooks.net/2011/05/20/iced-f
ra
ppe-mocha-simple-quick/


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PERSISTENCEMIMI Posts: 11,720
5/5/15 7:19 P

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Superb Fresh Salad and so easy to make!

Every time my friend makes this salad, we ask her to double the usual amount, because we like this salad very much and we eat large portions of the salad.

Notes!
1. She uses regular salad dressings (always mixes two dressings), so the calories and fat are higher, BUT she uses less. This salad will NOT taste good with fat free or low fat dressing.
2. From time to time, she experiment with different salad dressings. Good idea!
3. Add the ready to eat rice noodles at the last minute, for great crunch.

INGREDIENTS

3-4 smaller romaine hearts lettuce (Costco has two kinds of romaine hearts. The smaller one tastes better), chop them fine
1/3 of red onion, chop fine in the food processor
Feta cheese (to taste), crumbled or cut to small chunks
3-4 tomatoes, diced
Few chopped black pitted olives, for color
A handful of rice noodle, already ready to eat, the smaller, the better. They add lots of crunch. Add at the last minute.
La Choy Chinese noodles work. You can find them in the international food section
Dried cranberries to taste

Salad dressings:
1. Craft ranch with cucumbers
2. Ken's three cheeses Italian salad dressing
Mix together

Start with a small amount to the mixed dressing. Mix well with the salad, and check again if you need more dressing. We usually tend to put more dressing than necessary.

Enjoy



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PERSISTENCEMIMI Posts: 11,720
3/28/15 3:01 P

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THE BEST ROASTED CAULIFLOWER

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.


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

The best roasted cauliflower
Low carb

the-lowcarb-diet.com/best-roasted-ca
ul
iflower/









Edited by: PERSISTENCEMIMI at: 3/28/2015 (15:07)
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PERSISTENCEMIMI Posts: 11,720
3/14/15 8:28 P

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Quick & Easy ! Two Delicious Salads

I got these two recipes from a friend after tasting these two salads.
I hope you enjoy them as well.

Notes!
1. Instead of using light mayonnaise try the real one, but use less of it
OR
Use Marzetti Sweet Vedalia Onion dressing ($1.69 per 16 oz. bottle)
Again, use less of it.
2. No measurements are given here

SALAD # 1 emoticon emoticon emoticon


Romaine lettuce, chopped (main ingredient)
Handful of chopped red cabbage
1 red pepper, chopped
Handful of red onion, chopped

Mix all the salad ingredients in a large bowl

Dressing

Mayonnaise or... (see note at the top)
Olive oil
Dash of sugar
Lemon juice
Salt and pepper to taste

Mix dressing's ingredients. Mix with the lettuce, red pepper and cabbage and refrigerate.


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


SALAD # 2 emoticon emoticon emoticon


Romaine lettuce (main ingredient)
Handful of re cabbage, chopped
Canned black olives, pitted
Handful of red onion, chpped
Cranberries
Shaved almonds

Mix all the salad ingredients in a large bowl


Dressing

Mayonnaise or... ( see note at the top)
tiny soy sauce, low sodium
Salt and pepper to taste

Mix dressing's ingredients. Mix with the salad's ingredients and refrigerate.







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PERSISTENCEMIMI Posts: 11,720
3/9/15 1:10 P

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Vegetable lasagna
Food network


www.foodnetwork.com/recipes/ree-drum
mo
nd/veggie-lasagna-rollups.html


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PERSISTENCEMIMI Posts: 11,720
3/3/15 9:33 P

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Meatless Monday Recipes

www.aarp.org/food/recipes/info-12-20
11
/meatless-monday-recipes-12-12-2011.R>html


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

25 best Vegetarian recipes: Cooking light


www.cookinglight.com/food/top-rated-
re
cipes/best-vegetarian-recipes/view-all









Edited by: PERSISTENCEMIMI at: 3/3/2015 (21:37)
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PERSISTENCEMIMI Posts: 11,720
2/27/15 4:34 P

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Want a dessert? Try first the Carrot and Maple Walnut Salad

CARROT AND MAPLE WALNUT SALAD
Simple and very easy to make, when you use the "S" regular blade of the food processor to grate the carrots.

I tried this new recipe and we love it.
The recipe calls for 1 1/4 cups grated carrots, but I used one pound baby carrots which is 3 times more.
Instead of tripling the other ingredients, I only added one more tablespoon of maple syrup, and Stevia to taste.

INGREDIENTS
1 1/4 grated carrots (grated in the food processor - "S" blade)
1/2 cup chopped walnuts (good for you)
1/3 cup raisins
2 tablespoons maple syrup (the real thing!)
1/4 teaspoon sea salt

METHOD

Put all the ingredients in a medium bowl and stir gently until well combined. Refrigerate 2 to 3 hours. Serve chilled.






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PERSISTENCEMIMI Posts: 11,720
2/3/15 11:30 P

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Tomorrow I'll make this recipe, but instead of still cut oats I'll use wheat berries.
I like wheat berries even more than still cut oats. I'll use vanilla soy milk.

Carrot cake and zucchini bread oatmeal


86lemons.com/carrot-cake-zucchini-br
ea
d-oatmeal/





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PERSISTENCEMIMI Posts: 11,720
1/29/15 10:52 P

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Sweet potato veggie burger


kblog.lunchboxbunch.com/2012/02/easy
-s
weet-potato-veggie-burgers-with.html


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PERSISTENCEMIMI Posts: 11,720
1/29/15 10:37 P

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Indian Vegan recipes. Also vegan and gluten free recipes



PETA.org www.veganricha.com/popular-gluten-fr
ee
-vegan-recipes




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PERSISTENCEMIMI Posts: 11,720
1/18/15 8:44 P

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VEGETABLES "DIET" SOUP

This is the soup that our friends raved about. We all liked it a lot

Almost 0 Points Plus (maybe it is 0 points......I do not track Points )
Everyone raved about this soup
It is a combination of a recipe from a cookbook and my own additions

INGREDIENTS

2 quarts low sodium chicken broth
1 tablespoon of butter and 1 tablespoon of olive oil
2 teaspoons of Osem Consomme (soup and seasoning mix, found in the Kosher section), mixed in 2 cups of hot water
1 huge sweet onion, chopped medium (in the food processor)
1 pound fresh carrots, peeled and sliced
7 stalks of celery, rinsed well and chopped medium
4-6 small zucchini, peeled and sliced
a medium bunch of Italian parsley and a small bunch of fresh baby dill, rinsed very well and chopped fine in the food processor (keep aside half of the quantity, This will be added to the soup when it is ready)
2 pounds of frozen vegetables (carrots, broccoli, cauliflower)
2-3 medium red potatoes, peeled and cubed
3 fresh tomatoes, peeled and chopped fine in the food processor
5 garlic cloves, minced

SPICES
Two kinds of Ras El Hanut
Kebsa (ziyad co.)
Hawaij for soup
Garlic salt
A little more of Osem Consomme, if needed

DIRECTIONS

With patience, cook the onions on medium low heat, until light golden color.
Add the garlic
Add carrots and celery and continue to sauté these vegetables
Add the potatoes
Add the chicken broth with the two extra cups of chicken broth
Add all the spices and half the amount of the dill and parsley

Bring to a boil and simmer for 20 minutes.
Now add the zucchini and frozen vegetables.
Bring to a boil and simmer 15 minutes more.

When done, add to the soup the other half of chopped dill and parsley

Very aromatic soup with lots of vegetables

Yummy Yummy Yum!!!

Home made Hawaij spice mix from Yemen

www.food.com/recipe/hawaij-tradition
al
-spice-mix-from-yemen-290246








Edited by: PERSISTENCEMIMI at: 1/19/2015 (15:09)
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PERSISTENCEMIMI Posts: 11,720
1/4/15 10:12 P

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Today we drank smoothie that we liked very much

Ginger
Kale
Spinach
Apple
Banana
1 cup unsweetened almond milk
couple of ice cubes
Stevia to taste

Done in the Vita Mix




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PERSISTENCEMIMI Posts: 11,720
1/3/15 4:41 P

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Mashed Cauliflower

1. Steam cauliflower for 7 minutes
2. Warm olive oil (1-2 teaspoons) and sauté chopped shallots and garlic until soft.
3. Use potato masher to mash the cauliflower.
4. combine all and stir in chopped scallions and parsley.
5. Add cheese (experiment with different cheeses)
Even just a little bit of cheese will add a lot of flavor



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PERSISTENCEMIMI Posts: 11,720
12/25/14 4:25 P

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Eggs Columbian ( Ina Garten) Food Network

Scarmbled eggs with a twist (wrapped in Tortilla wraps)
Simple to make
Sound great!
Enjoy


www.foodnetwork.com/recipes/ina-gart
en
/eggs-columbian-recipe.html






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PERSISTENCEMIMI Posts: 11,720
12/25/14 3:54 P

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Crispy Zucchini and potatoes pancakes


foodnetwork.com/recipes/giada-de-laurent
iis


www.foodnetwork.com/recipes/giada-de
-l
aurentiis/crispy-zucchini-and-potatoR>-pancakes-recipe.html




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PERSISTENCEMIMI Posts: 11,720
12/11/14 11:29 P

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DELICIOUS KALE SALAD FOR THOSE WHO HATE KALE

If you do not like Kale, or any other dark leaves greens, I hope you will like this recipe.

I'm one who hate kale, but liked this salad very much. The other ingredients disguise the taste of the kale.

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

CONFETTI KALE SLAW (From the wonderful book of Moosewood restaurant favorites)
Yield 8 cups

Note!
Anything I can shred in the food processor I go for it

INGREDIENTS FOR THE DRESSING (make the dressing first)

1/2 cup orange juice
1/4 cup fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup olive oil (or less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INGREDIENTS FOR SLAW

1 large apple, shredded (1 to 2 cups)
1 cup shredded green or red cabbage
1 cup shredded carrots
1 cup minced celery
1/4 cup minced scallions
3 cups shredded kale, packed (I use the knife and not the food processor)

METHOD

In a large bowl, mix all dressing ingredients
Shred all slaw ingredients ( I shredded the apple last)

Mix slaw and dressing and refrigerate: The sweetness intensifies as it seats. Will keep 2-3 days in the refrigerator. (I kept it for 4 days and it was fine)

Enjoy




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PERSISTENCEMIMI Posts: 11,720
10/22/14 10:00 P

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Delicious Yogurt Dessert (1 cup = 4 Points+)

Our WW leader gave us this recipe. I made it and it is wonderful.

* Be creative and change the pudding flavors. One girl from WW tried it with banana pudding and said it was great.

INGREDIENTS

20 oz. plain, fat free yogurt ( I use Greek Fage yogurt)
20 oz. can crushed pineapple, in unsweetened juice, DRAINED
1 small can of mandarin oranges, DRAINED
8 oz. Cool Whip (Fat free?)
1 small, cream cheese instant pudding, fat free, sugar free, DRY

DIRECTIONS

Mix all and refrigerate

Enjoy



Edited by: PERSISTENCEMIMI at: 10/22/2014 (22:08)
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PERSISTENCEMIMI Posts: 11,720
10/19/14 8:36 P

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These veggie burgers looks good. I'll try them.
Enjoy


www.runningonrealfood.com/chickpea-v
eg
gie-burgers/


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PERSISTENCEMIMI Posts: 11,720
10/17/14 3:33 P

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Delicious Salad with Goat Cheese and Grapes

I just came back from a lunch and this salad was wonderful!

* The goat cheese and grapes make this salad so delicious


Lettuce
Dried cranberries
Red Grapes, cut in half
Crumbled goat cheese (yummy!) The goat cheese and grapes make this salad so delicious
Cucumbers
Tomatoes

Balsamic vinegar on the side, or any dressing you like.

So good!!!




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PERSISTENCEMIMI Posts: 11,720
10/10/14 3:50 P

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BROCCOLI SALAD

5 stalks broccoli (2 heads of fresh broccoli)
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
Optional: Silvered almonds
Optional: dried cranberries

dressing

1 cup mayonnaise (I'll use as little as possible)
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Directions:

1. Cut the broccoli heads into bite-sized pieces.

2. Peel the stems and cut them up also.

3. Put the broccoli into a bowl together with the onion and the raisins.

4. Combine the dressing ingredients two hours before serving and pour over the broccoli.

5. Sprinkle the sunflower seeds over just before serving.


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

Thank you Irish


I found some recipes. Eatingwell.com has a good one. In the video I can hear the ingredients and portion sizes.


www.eatingwell.com/videos/v/84941540
/p
otluck-recipe-broccoli-bacon-salad.htm



In this recipe, I can use low fat mayo and low fat sour cream


www.alaskafromscratch.com/2012/07/16
/b
roccoli-salad-with-sunflower-seeds-cR>ranberries/



This recipe from taste of home, provides full nutrition information


www.tasteofhome.com/recipes/cranberr
y-
broccoli-salad




From MyRecipes.com Yogurt instead of the mayo


www.myrecipes.com/recipe/healthy-bro
cc
oli-cranberry-almond-salad-214455/









Edited by: PERSISTENCEMIMI at: 10/10/2014 (20:18)
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PERSISTENCEMIMI Posts: 11,720
10/8/14 5:50 P

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Skinny Scalloped Sweet Potato Casserole emoticon
12 servings (each serving 1 slice)
4 Points Plus per serving

This recipe is from skinnkKitchen.com An excellent Website that provide also recipes with Points Plus (WW)
A friend who also is a member of WW invited us to dinner and she served it. It was WONDERFUL.

Enjoy


www.skinnykitchen.com/recipes/skinny
-s
calloped-sweet-potato-casserole/








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PERSISTENCEMIMI Posts: 11,720
9/24/14 4:57 P

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DELICIOUS POTATOES

I have a friend who is a fabulous cook. She gave me her recipe for cooked potatoes.
They are superb!
Why? because of the spices she is using and the onion she sauté.


INGREDIENTS

30 small red new potatoes - or as many as you can fit in your large pan. My pan is 12" and about 3" deep. Leave the skin ON.
1 huge sweet onion, chopped coarse
2-3 tablespoons olive oil ( or less if you wish)
1 teaspoon ground cumin ( or a little more)
1/2 teaspoon ground garam masala
Salt to taste
4 cloves of garlic, peeled and minced
1 tablespoon Mango chutney jar, 14.1 oz (400 g) brand name: Shan (or according to your taste)
1 tablespoons Thai Sweet Chili sauce (from a 12 fl. oz. bottle) (or according to your taster


DIRECTIONS

1. Wash well the potatoes and put them in ONE layer inside the pan.
2. Add to the pan cold water, covering the potatoes and bring the water to a boil on large heat.
3. Cover the pan with a lid and continue to cook the potatoes on HIGH HEAT only (the fast method)
It takes about 20 minutes to get the potatoes soft.
4. Move the potatoes to another container and cool them for 25 - 30 minutes
5. Take out the "eyes" of the potatoes and slice them 1/2" slices. If some peels fall, throw those peels away.
6. Heat the olive oil and sauté the onion on high heat. To get the onion softer faster, cover few time the pan with a lid.
When the onion looks yellowish and a little caramelized, turn off the heat. Leave the cover on.
I have an electric stove, so it actually keeps cooking a little more.
7. Turn stove on, on high heat. Add the sliced potatoes, garam masala, cumin and when it gets warm a little, add the sweet chili sauce and mango chutney.

8 Keep mixing the potatoes high heat 4-5 more minutes until everything mixed together.
9. Turn off the stove. Add the minced garlic and mix well.
10. Keep the lid over the pan for 30 minutes after you turn off the heat (on electric stove)

Done! Enjoy





Edited by: PERSISTENCEMIMI at: 9/24/2014 (17:55)
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9/18/14 5:59 P

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MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE) WOW!
This recipe is NOT spicy.
Makes 8 servings - 1/2 a cup each

I tasted this recipe today, in a cooking class, and it was superb!

I know that 1/2 a cup of HEAVY CREAM is one of the ingredients, but it divides into 8 servings -
1/2 a cup is one serving.
You may substitute (skim) milk or (fat free) half and half for the cream
Personally, I'll stick to the recipe, and make sure I measure well 1/2 a cup as one serving.

NUTRITION information for 1/2 a cup of heavy cream ( divide everything by 8 to get one serving)

www.fatsecret.com/calories-nutrition
/g
eneric/cream-heavy-fluid?portionid=6R>06&portionamount=0.500


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

4 cups of corn (you can use frozen corn thawed) Fresh corn will be great
Salt and pepper to taste
1/2 onion cut into medium dice (I always use a sweet onion, and Vidalia onion when in season)
1 bell pepper cut into medium dice
1 red sweet pepper, cut into medium dice
1/2 tablespoon minced garlic
1/2 cup heavy cream (please read all information above)
6 medium scallions, white and tender green parts only, thinly sliced
Lemon juice, to taste (juice from 1/2 a lemon)

DIRECTIONS

1. Sautee Corn, Onion, and peppers, until looking roasted.
2. Add garlic and juice from half a lemon
3. Add cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 minutes
4. Stir in Scallions and season to taste with salt and pepper.

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (18:08)
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8/9/14 9:09 P

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MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE) WOW!
This recipe is NOT spicy.
Makes 8 servings - 1/2 a cup each

I tasted this recipe today, in a cooking class, and it was superb!

I know that 1/2 a cup of HEAVY CREAM is one of the ingredients, but it divides into 8 servings -
1/2 a cup is one serving.
You may substitute (skim) milk or (fat free) half and half for the cream
Personally, I'll stick to the recipe, and make sure I measure well 1/2 a cup as one serving.

NUTRITION information for 1/2 a cup of heavy cream ( divide everything by 8 to get one serving)

www.fatsecret.com/calories-nutrition
/g
eneric/cream-heavy-fluid?portionid=6R>06&portionamount=0.500


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

4 cups of corn (you can use frozen corn thawed) Fresh corn will be great
Salt and pepper to taste
1/2 onion cut into medium dice (I always use a sweet onion, and Vidalia onion when in season)
1 bell pepper cut into medium dice
1 red sweet pepper, cut into medium dice
1/2 tablespoon minced garlic
1/2 cup heavy cream (please read all information above)
6 medium scallions, white and tender green parts only, thinly sliced
Lemon juice, to taste (juice from 1/2 a lemon)

DIRECTIONS

1. Sautee Corn, Onion, and peppers, until looking roasted.
2. Add garlic and juice from half a lemon
3. Add cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 minutes
4. Stir in Scallions and season to taste with salt and pepper.

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (22:11)
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DESSERT POLENTA

I tasted a sample of this dessert and it was very tasty.
I never ate Mascarpone cheese.
If this dessert is rich, I'll eat a small portion for one serving.
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes

INGREDIENTS

2 1/2 cups water
3/4 cup cornmeal
1/4 cup sugar
Salt
1/4 teaspoon cadamon1
1/4 teaspoon allspice
1 orange juice and zest
3 tablespoons butter
4 ounces mascarpone

DIRECTIONS

1. In a medium size pan bring the water to a boil. Slowly add in the cornmeal while mixing constantly to avoid lumps.
Add the sugar, salt, cardamom, allspice, orange juice and zest and simmer 15 minutes while stirring occasionally, being sure not to let it stick on the bottom.

2. Turn off heat and allow butter to melt and fold in the mascarpone.
Pour polenta onto a sheet tray and place into the refrigerator to cool.

3. Once cooled, cut polenta into desired shape and top with fresh fruit.

Enjoy






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7/3/14 6:49 P

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CHOPPED SALAD

I went to a restaurant and had a delicious chopped salad.
I asked them what greens they have used. A very easy salad to make at home.

Here are the ingredients:

Iceberg lettuce, chopped
Romaine lettuce, chopped
Mixed greens
Diced tomatoes
Kalamata olives (or other olives)
Sliced cucumbers
Sliced avocado, about 4-5 slices
Green onions, chopped
Dressing on the side -Any dressing you like

Mix all

Enjoy




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6/29/14 2:50 P

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Six Lebanese soups - Vegetarian


www.tarladalal.com/recipes-for-leban
es
e-soups-119


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Giada at home TV cooking show shares a whole vegetarian meal.
The food network


www.foodnetwork.com/shows/giada-at-h
om
e/300-series/viewers-choice-vegetariR>an.html


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I met a very nice lady in the Asian/Indian store, and she shared with me the following recipe.
I just made it and it is a hit! I'll make it often.

EGGPLANT DISH

INGREDIENTS

8-10 MINI eggplants ( do not peel) diced large
1 large sweet onion, chopped coarse
6 garlic cloves, minced
4 mild (or hot) green peppers, taking the seeds out
Coriander power to taste ( I didn't have it, so I substitute it with Madras Curry powder (by golden chick)
It was a great spice in this dish
turmeric to taste
Salt and pepper to taste
NO water
Oil, canola (I used olive oil, about 2 tablespoons

DIRECTIONS

Sauté the onions in oil, add garlic and peppers, until onions are golden color.
Add the eggplant, and sauté them with the onions, always covered with a lid
Cook for about 20 minutes.
I stirred it from time to time and cooked it on low heat.

Delicious!




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NOTE!
Please use vegetable broth instead of the chicken broth to make it vegetarian and vegan.


VEGETABLE SOUP FROM LEFTOVERS

1. I always have in the freezer chopped baby dill.
2. I always have in the freezer frozen mixed vegetables: carrots, peas, green beans and corn.
I had onions, celery, a piece of fresh ginger, 3 sweet potatoes and chicken broth.

Notes
1. I only buy GARNET sweet potatoes. They are so sweet . Better then candy.
2. I like to add the baby fresh dill at the last 5 minutes of cooking.

VEGETABLE SOUP

INGREDIENTS

2 large onions, chopped (in the food processor
1-2 tablespoons olive oil
Fresh chopped dill (from the freezer)
3 GARNET sweet potatoes, peeled and diced small
8-9 cups of chicken broth (or chicken bouillon with water)
Celery, about 8 stalks, washed well, peeled, if needed and diced small (in the food processor)
2 pounds of frozen mixed vegetables
2 tablespoons of mango chutney (I always have in the refrigerator)
Fresh ginger, peeled, a small piece, minced
Salt and pepper to taste
2 tablespoons flour, mixed with cold water to use at the end to make the soup a little thicker.

DIRECTIONS

1. Heat the olive oil, and sauté the onions, until golden color and caramelized a little.
Add the celery and continue to sauté for 5 more minutes.
2. Add the chicken broth, sweet potatoes, mango chutney, frozen vegetables, ginger
Bring to a boil, lower heat and simmer for about 25 minute.
Add the flour mixed with the cold water. Mix into the soup.
Add now also the baby dill and continue to simmer 5 more minutes

Yummy!
Enjoy



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PERSISTENCEMIMI Posts: 11,720
4/2/14 4:48 P

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It worked for me, so I'm sharing my experience.
When I eat this dinner, I eat the heavier meal at lunch time.

New dinner:
1 cup fage fat-free Greek yogurt, plain
Cooked Quinoa
Large salad with dressing (see below)

Plus a large bowl of salad on the side (tomatoes, cucumbers, radishes, red pepper, green pepper, daikon, red onion - any FREE vegetables
Dressing for the salad: lemon juice, salt and pepper to taste and couple of teaspoons olive oil

***Did you know that Quinoa is full Protein?
The yogurt also very high in Protein
You get the good fat from the olive oil
You get the good carbs from the Quinoa

How to cook the Quinoa in the slow cooker?
You may want to cook only half of the recipe, so you know if you like it or not

Ingredients
1 cup white Quinoa - RINSE VERY WELL (because the bitter coat of Saponin)
3 cups water
3 sticks of cinnamon
Stevia to taste
2 apples, peeled, cored diced
2 pears, peeled, cored, diced
A handful of dried cranberries or raisins (I like cranberries better)

Directions
Put all ingredients in the slow cooker on HIGH. Do not leave the house.
Check after 1 hour and continue to check if there is enough water.
It is ready when the Quinoa is cooked and it is moist with hardly any water.
*** It can burn very easily, so please watch often. It should take around 2 hours , more or less......

Cool and refrigerate

When you are ready to eat this dinner, combine the yogurt and the quinoa. Add more Stevia, if needed Sprinkle with cinnamon
Enjoy also your salad.




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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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3/3/14 12:28 A

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Baked tofu in Korean BBQ Sauce


vegetarian.about.com/od/tofurecipes/
r/
Korean-Barbecue-Sauce-Tofu.htm


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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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2/24/14 7:01 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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1/30/14 12:35 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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12/23/13 9:06 P

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Black Bean Veggie Burgers


www.peta.org/recipes/black-bean-vegg
ie
-burgers/


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Quarter Pounder Beet Burger


www.theppk.com/2012/02/quarter-pound
er
-beet-burger/


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New York Times Veggie Burger Healthy Recipe



talkhealthytome.com/new-york-times-v
eg
gie-burger/


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I love tofu. This recipe looks amazing.




vegetarian.about.com/od/tofurecipes/
r/
Korean-Barbecue-Sauce-Tofu.htm




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New York Times Vegie Burger Healthy Recipe


talkhealthytome.com/new-york-times-v
eg
gie-burger/


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10/13/13 2:16 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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*** 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 (19:11)
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Overnight vegetable soup recipe - Slow cooker



www.levanacooks.com/beyond-cholent-o
ve
rnight-vegetable-soup-recipe/


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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!





Edited by: PERSISTENCEMIMI at: 10/3/2013 (20:48)
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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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Vegan Recipes


www.healthygirlskitchen.com/p/health
y-
recipes.html?search_term=vegan&ui=95R>1&d=1


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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 vegetable 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








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9/15/13 7:31 P

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VEGETARIAN QUICHE

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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We are trying now to add more vegetarian and vegan recipes to our weekly menu. We are not vegetarian/vegans, but we enjoy eating Whole-grains, Legumes, veggies and fruits. So vegan dishes are something we like to eat.
I found this recipe on Vegweb.com
It turned out to be really delicious.
It required more time for preparation, but next time it will be easier to make it
My husband liked it too.

TATER TOTS VEGAN CASSEROLE

Note!
I doubled the recipe and baked it in a 9x13 pan (yellow pan from Wal-Mart)

INGREDIENTS

1 32 oz. bag Tater Tots
2 tablespoons Earth Balance (or other vegan butter)
2 tablespoons flour
2 cups plain soy milk
1 cup vegetable or mushroom broth ( I used my mushroom powder soup)
1 teaspoon salt (optional)
1 teaspoon dry parsley (or 2 teaspoons fresh. I used a small bunch of fresh parsley)3 tablespoons cornstarch (you can also use more flour)
2 tablespoons olive oil
1 Portobello mushroom ( I used 7 small cremini mushrooms)
1/2 onion, diced (I used 1 large onion)
2 cloves garlic, minced (I used 7 cloves)
2 cups ground crumbles or rehydrated TVP
2 cups frozen mixed vegetables ( I used 4 cups)

METHOD

Pre heat oven to 350 degrees Fahrenheit.

In a medium saucepan, melt butter and add flour, stirring until a paste.
On medium- high heat, slowly add broth (mushroom broth) and then soy milk, a little at a time, using a whisk.

Add cornstarch 1 tablespoon at a time, while heating to boil, stirring constantly.
Once boiling, reduce heat to low, stirring as it thickens up a bit.
Taste, depending on the saltiness of your broth, you can add the optional 1 teaspoon salt or to your liking.
Note!


In a skillet, sauté the diced mushrooms in 1 tablespoon of the olive oil until soft.

Add the onions/mushrooms to the soup mixture along with your parsley.

Then, sauté the onion and garlic in the remaining 1 tablespoon olive oil, till onions are clear.

Add the ground crumbles to the onions and heat the crumbles together with the onions.


In lightly sprayed/oiled 9x9 casserole dish, layer with:
Crumbles
then frozen vegetables
then the mushroom soup
Top with Tater Tots.

Note!
You may want to add at the last 15 minutes some homemade vegan cheese sauce on top of the Tater Tots (I eliminated this step)
You can also top the Tater Tots with French fried onions (I eliminated this step)

Bake uncovered for about 45-60 minutes.

Note! Because I doubled the recipe, I added 20 minutes, in addition to the 60 minutes.

If it start to cook too quickly on top, cover with foil, but I have not had that problem.

Enjoy






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9/8/13 4:51 P

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My girlfriend gave me this recipe. She said it's a hit and her family loves it. I'm making it now.
We had a good sale on cauliflowers, so I bought two, and I'll make the second cauliflower when we finish the first one.


FANTASTIC CAULIFLOWER RECIPE

INGREDIENTS
A head of cauliflower. Rinse well. Keep it whole
Spices: Salt, pepper, garlic and any other spice you like with cauliflower.
I'm adding Trader's Joe Everyday seasoning (with grinder) and Trader's Joe 21 Seasoning salute
Olive oil, to drizzle on top of the cauliflower

DIRECTIONS

In a large pot heat water to boiling. Add the cauliflower upside down, with flower on the bottom. Water should almost cover the cauliflower.

When boiling again , cook it about 10 minutes. Should still keep it s shape and be a little soft.

Pre heat oven to 350 or370 degrees.
Spray pam on a bottom of the pan.
Now put the cauliflower in the pan the standard way, with the flower up. You may want to cut the bottom of the cauliflower straight, so it sits well in the pan.
Add the spices on the top of the crown (flower)
Drizzle with olive oil all over.
Bake about 30 minutes

Suppose to be a fantastic recipe!
Enjoy









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9/6/13 7:48 P

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I tasted a rich carrot soufflé with butter and cream. 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.....
I made it and it is delicious. This version, from cooking light, is wonderful (not as good from the store, full of cream and more...), but I tastes wonderful and it is definitely lighter.



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



CARROT SOUFFLE ********** I doubled the recipe, using 9x13 pan
from Cookinglight.com

6 servings
Each serving:

Calories: 187
Fat: 5.1 g
Protein: 4.2 g
Carbs: 32.3
Fiber: 3.5 g
Cholesterol: 88 mg
Sodium: 233 mg
Calcium: 86 mg

INGREDIENTS:

7 cups chopped carrots (about 2 pounds)
2/3 cup granulated sugar (I used Splenda brown sugar blend)
1/4 cup fat-free sour cream
3 tablespoons all- purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten

Cooking spray
1 teaspoon powdered sugar (I eliminate it)

METHOD

Pre - heat oven to 350 degrees

Cook carrots in boiling water 15 minutes or until very tender.
Place carrots in a food processor; Process until smooth.
Add the granulated sugar and next 7 ingredients (granulated sugar through eggs):
Pulse to combine.

Spoon mixture into a 2-quart dish coated with cooking spray.
Bake at 350 for 40 minutes or until puffed and set.
NOTE: I cooked it longer because I doubled the recipe.
Sprinkle with powdered sugar.










Edited by: PERSISTENCEMIMI at: 9/9/2013 (18:36)
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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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8/24/13 4:11 P

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SLOW COOKER BREAKFAST QUINOA
From a wonderful cookbook called: Crock-Pot, the original slow- cooker Diabetic recipes

I made it today and I love it.
If you like Whole-Grains including Quinoa, you'll love this recipe too. It is always good to try new recipes.

INGREDIENTS

1 1/2 cups Quinoa
3 cups water
3 packed tablespoons brown sugar (I used Splenda brown sugar blend)
2 tablespoons maple syrup (the real pure one!)
1 1/2 teaspoons ground cinnamon (I used only 1 teaspoon ground cinnamon, and I added 3 cinnamon sticks)
3/4 cup golden raisins (optional! I used half raisins and half dried cranberries)
I added the dried fruits in the beginning.
Sliced strawberries and banana (I didn't use it. It was good enough without it. I like it with Vanilla soy milk)

METHOD

1. Place Quinoa in FINE-MESH strainer, rinse WELL under cold running water.
Transfer to Slow cooker.
2. Stir it water, brown sugar, maple syrup and cinnamon. Cover: cook on low 5 hours or on high 2 1/2 hours or until Quinoa is tender and water is absorbed.
3. Add raisins, if desired. for the last 10 to 15 minutes of cooking time. Top the Quinoa with strawberries and banana.

Makes 6 servings

Nutrition Information per one serving

Calories: 233
Total fat: 3g
Saturated fat: less than 1 g
Protein: 6g
Carbohydrates: 47g (the GOOD Carbs!)
Cholesterol: 0g
Fiber: 4g
Sodium: 9 mg

Dietary Exchanges:

1 fruit
2 starches
1/2 fat








Edited by: PERSISTENCEMIMI at: 8/24/2013 (16:19)
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8/2/13 4:55 P

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Thank you, Wendy, for posting this recipe

CHEESY SPINACH AND MUSHROOM QUICHE RECIPE--- 5 Points +

Start your morning off right with this amazingly delicious and healthy breakfast quiche. Full of fiber and protein, it’s filling and very tasty. Traditionally, a breakfast dish, but this Weight Watchers Quiche Recipe can be enjoyed at any meal.

Ingredients
1 whole wheat pie crust (I used THIS one)
1 cup reduced fat extra sharp cheddar, shredded
1 cup liquid egg whites
1/2 cup fat free milk
3 cups fresh spinach
1 cup mushrooms, sliced
1/4 cup green onions, diced
1 tbsp light butter, melted
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Instructions
Preheat oven to 350.
In a medium sized bowl, whisk together the egg whites, milk, butter, salt, pepper, garlic powder and paprika.
Spray a small skillet with non-fat cooking spray and set over medium high heat. Once the pan is hot, add in the spinach and cook just until wilted, about 1 minute.
Place ½ cup cheese on bottom of pie shell. Top with spinach and other vegetables. Now top with remaining cheese. Pour egg white mixture over top of everything.
Place in oven and bake for about 45 minutes, or until egg is cooked through and is no longer runny.
Let set for about 10 minutes before serving. Cut into 8 servings.
Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 181

Fat: 11

Protein: 9.5

Entire recipe makes 8 servings
Serving size is 1 slice of quiche
Each serving = 5 Points +


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www.veganweightwatchers.com/





Edited by: PERSISTENCEMIMI at: 7/22/2013 (23:08)
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7/19/13 11:33 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







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Bulgar Wheat Salad (also Bulghur or Burghul)

The coarser the bulgar wheat the better.
I mid eastern groceries bulgar # 4 is the most coarse.

INGREDIENTS

2 large sweet onions, chopped in the food processor
Lots of garlic, minced (as much as you like)
Salt and pepper to taste
1 cup coarse Bulgar
3-4 ripe tomatoes, peeled and chopped

METHOD

Saute the onions in olive oil. Add garlic and continue to sauté until onions are gold color.
Add the tomatoes, Bulgar, spices r and water to cover the bulgar.
Bring to a boil. Lower heat and simmer until Bulgar is cooked.
You may need to add more water during cooking.
You may add more spices to your taste.
Refrigerate.
Serve warm or room temperature.







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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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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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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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Cranberry Almond Quinoa Salad

I tasted this recipe in a health store. Delicious!
They only could give me the Ingredients in genenral.
I'll make this salad and guess the measurments.
It is good to know what they put in this fantastic salad.

INGREDIENTS

Quinoa
Dried Cranberries
Sunflower oil/ Olive oil
White balsamic vinegar
Celery
Carrots
Yellow pepeers
Honey
Orange juice concetrate
Sliced Almonds
Scallions
Parsley
Salt
Chopped garlic



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Love the recipes of Yotam Ottolenhi in "The new vewgetarian" The Guardian.
205 vegetarian recipes from London.
I also own his two cookbooks. Amazing!

Link to the recipes on the Guardian - London England
His third cookbook will be available to Americans ( both metric and American measurments) in September of 2013.


www.guardian.co.uk/lifeandstyle/seri
es
/thenewvegetarian






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PLAIN, FAT-FREE (GREEK) YOGURT DIP/SPREAD

*** One cup of Fage Greek yogurt, fat free, plain, is 3 PointsPlus

You can use Greek Yogurt or other brand names that are fat free, or, if you like, low fat.

You can eat 1 cup of it for breakfast, lunch , dinner, or snack.
All the added veggies are zero PointsPlus

I made it and it is delicious!
I spread it on oneslice of the only breads I eat now which are:

1. Trader Joe's Sprouted whole- wheat bread
2. Trader Joe's Sprouted Rye bread
3. Trader Jo's Sprouted multi - grain bread.

Why?
Because each slice is only 60 claories and only 7 grams of Carbs.
One slice is 1 PointPlus
Two slices are 1 PointPlus

DIP/SPREAD

to 1 pound of plain yogurt (fat free) add:

Cucmbers, diced small
green onion, chopped fine
Lots (or less) of FRESH baby dill, chopped fine

You can also add:
Red peppers, diced
Radishes, diced

Mix all and refrigirate.

NOTE!
It is recommended to include in every meal Protein, Fat and Carbs.
That's why I use sometimes 2 % Greek Yogurt (for the fat), Bread for the Carbs and Yogurt for the protein.




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PERSISTENCEMIMI Posts: 11,720
1/1/13 2:02 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.





Edited by: PERSISTENCEMIMI at: 7/22/2013 (11:28)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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12/22/12 8:25 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 (20:41)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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11/6/12 8:15 P

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Quick Fruits and Veggie Recipes w/ Nutrition information

This is a great Website that encourage you to eat more vegetables and fruits.

Each recipe has full nutrition information, so you can figure out easily the PointsPlus (if you're following the WW program)

Enjoy

More vegetables (especially the NON-sturchy ones) = Feeling fuller for a longer time = you get more nutrients in your "diet"

www.fruitsandveggiesmorematters.org/
30
-minutes-or-less


emoticon emoticon emoticon emoticon emoticon emoticon emoticon








I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,720
10/25/12 6:25 P

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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 11:45 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.




I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,720
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 vegetable 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




Edited by: PERSISTENCEMIMI at: 9/17/2012 (20:20)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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