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PERSISTENCEMIMI Posts: 12,862
3/26/17 9:02 P

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This Website looks wonderful. I'll try some recipes.

www.unicornsinthekitchen.com/recipe-
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2/2/17 2:56 P

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Here are some of my favorite soups (some are printed here already)

SMOKY SPLIT PEA SOUP

I made this soup this morning and it's so delicious!
The best part is that its SO EASY to make.
Great for company!

Ingredients

250 grams (about 9 ounces)dry solit peas
250 grams (about 8 ounces) beef somkies,AKA beef sticks, sliced. (I used about 6 ounces).
2 large onions, chopped
2 TBS. margarine or butter (I used 1 TBS. butter)
8 cups low sodium chicken broth/stock
Salt and pepper to taste

Directions

1. Heat the margarine or butter in a pot and saute onions until sort.
2. Add the beef smokies and continue sauteing couple more minutes. Add the split peas and chicken broth and boil.
3. Simmer on low heat for about 45 minutes until Split peas are soft. Adjust the seasoning with salt and black pepper.

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

BEST CORE VEGETABLE - BEAN SOUP

One of my favorite soups
A meal in itself. Very filling! SO DELICIOUS!
Great snack too.

NOTES!

1. Please read the whole recipe before making it.
2. This is more as a cooking method. the ingredients can change every time you cook it.
3. I chopp all vegetables in the food processor to save time.
4. It freezes very well.
I make it once in two- 8 quart pots, full to the top, and freeze it in individual containers.
5. I divide all ingredients between the two pots!
6. The vegetarian beans with brown sugar and spices (one can) is probably 0 points when divided between so many servings.

METHOD

1. In a large pot bring to a boil 4 cartons (32 oz. each) or canned, low sodium chicken broth with 4 large turkey necks in each pot.
Skim off any foam that rises to the top.
Add 2 carrots, 1 zucchini, celery, 1 onion and lots of fresh dill, fresh parsley and freshly ground pepper. (save some dill to ganish at the end)
Simmer for about 1 1/2 -2 hours.
You'll get a delicious broth.

2. Disregard the dill and the parsley.
Remove the turkey necks and enjoy eating their meat for several meals.

3. Add any vegetables you like:
I added:
6 chopped carrots, 2 chopped zucchini, 1 chopped leak, 5 parsnips, 1/2 small chopped cabbage, 3 large potato, 1 chopped tomato .....etc.....

3. Add 1/2 cup barley.

4. Boil again and reduce heat.
Simmer for about 30 minutes.

5. Add 1 large bag (2 pounds) of frozen mixed vegetables and 5 cans fo the following cans of beans:
DRAIN AND RINSE ALL BEANS.
1 can (15 oz.) red kidney beans
1 can (15 oz.) white kidney beans
1 can (16 oz. ) of Bush vegetarian beans WITH brown sugar and spices (COUNT POINTS FOR CORE, IF ANY)
1 can (16 oz.) Heinz vegetarian beans in rich tomato sauce (if it has sugar in it, COUNT CORE POINTS, IF ANY)
1 can (16 oz.) baby butter beans
Boil again and continue to simmer for about 20 minutes.

6. add ALREADY COOKED CORE whole-wheat noodles to your taste (this step is optional)

7. Garnish with finely chopped fresh dill.

Very filling and yummy.
ABSOLUTELY DELICIOUS!

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

BEAN AND SAUSAGE SOUP IN ROMANIAN STYLE
A whole meal in a soup!
DELICIOUS!
6-8 servings

Notes!
1. I've made this soup and served it to company. Everyone loved it.
2. I'll continue making this soup on a regular basis.
3. Easy to make!
4. Very filling!
5. I doubled the recipe and froze half. It freezes very well.
6. Experiment with different sausages, cooked rotisserie chicken meat, and other meats.
7. I've used CANNED beans, rinsed well. If you use a CAN, add one low sodium chicken stock (32 ounces total) to the soup

INGREDIENTS

1 1/2 cups dry white beans, soaked for 10 hours (I used CANNED baby butter beans instead)
1 onion, chopped
1 large carrot, cubed
Italian parsley, chopped (to taste. I used 1/2 small package)
2-3 Celery sticks, chopped
1/2 green pepper, chopped
4 TBS. olive oil( I used 2 TBS.)
1/2 pound Turkey italian sausage, cubed
Salt and pepper to taste
2 bay leaves
1 teaspoon oregano
4 ounces tomato sauce
* If you use canned beans, add one low sodium chicken stock (32 ounces)

METHOD

1. Soak the beans, covered with water for 10 hours
2. Drain the beans, rinse and put in a large pot. Add water to cover the beans and bring to a boil.
Cook for two hours until soft (or use CANNED beans).
3. Chop all vegetables
4. In another soup heat the oil and saute the sausage.
5. Add the onion and saute until golden. Add the rest of the vegetables and add salt, pepper, bay leaves and oregano too.
6. Add to the vegetables the beans with the cooking water (or the chicken stock) and cook 15 minutes more.
7. Mix together the tomato soup with 4 cups water. Add to the soup.
Continue cooking 30 minutes more.

Enjoy!

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

LENTIL STOUP WITH TURKEY SAUSAGE AND VEGETABLES
By Rachel Ray

Rachel Ray demonstrated this recipe on 30 minutes meals and it's DELICIOUS and HEALTHY.

NOTE!
This is her way of teaching a method of cooking.
The ingredients can change every time you cook it.

Work with two pans at the same time.

PAN # 1:
Brown 1 pound sweet Italian turkey sausage cut into pieces.
Set aside.
Add olive oil.
Saute chopped onions, garlic cloves, sliced portabella mushrooms, shredded carrots, white calefornia potato, diced, 1 bay leaf, 2 stems of Rosmary, smoked paprika (or cumin), salt and pepper.
Cook it well until potato is cooked.

PAN # 2:

Cook dry lentils in chicken stock with 1 can of Fire roasted tomatoes until done.

Add PAN # 2 into PAN # 1.
Last minute add chopped swiss chard.
Pull out bay leaf and romary stems before serving.

YUMMY!

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

VEGETARIAN SPLIT PEA SOUP

So delicious! I have made it and it will be a staple in our home. The high Fiber (18 grams per serving) keeps me full for a longer time than usual.

From The Wellness Kitchen UC Berkeley

6 servings (1 1/2 cups each serving)
18 grams of FIBER per serving!
5 points per serving (and so worth it!)

1 package(3/4 ounce) dried porcini mushrooms
1 1/2 cups boiling water
1 TBS. olive oil
1 medium onion, thinly sliced
2 cloves garlic, smashed and peeled
2 carrots, thinly sliced (I used more carrots)
2 cups (1 pound) dry split peas
3 TBS. tomato paste
1 1/2 tes. smoked liquid seasoning
1 1/2 tsp. salt (or less)
1/2 tsp. pepper
1/2 tsp. rubbed sage
6 cups water

1. In a small heatproof bowl,combine the dried mushrooms and boiled water,and let stand for 20 minutesor until softened, reserving the soaking liquid.
Scoop out the dried mushrooms.

2. In a nonstick Dutch oven or large saucepan, heat the oil over medium heat.
Add the onion and the garlic,stirring often,until the onion is golden brown and tender, about 10 minutes.

3. Add the carrots and cook until tender,about 7 minutes.
Stir in the split peas, tomato paste, liquid smoke, salt, pepper, sage, mushrooms, and their soaking liquid. Add the water and bring to a boil. Reduce to a simmer, cover, and cook until the split peas are tender, about 45 minutes.

4. Optional ( I didn't do it)
Puree the soup in the pan with a hand blender or in batches in the food processor.

Per serving:
274 calories
3.2 g fat
18 g FIBER
46 g carbs
17 g protein
666 g sodium ( or less, if you use less salt)

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

CHARLES VIRION'S COUNTRY BEAN SOUP

Less than 1 WW points per 1 cup serving! (using 1 TBS. butter instead of 3 TBS.)
So delicious!!! Light & aromatic soup with superb flavors.
From: Bean, Pea & Lentil cookbook by Maria and Jack Scott -Consumer Reports Books

Our friend, master chef Charles Virion, was a dedicated legume lover.
This soup was a favorite of his.

Note!
I chopped all vegetables in the food processor

Ingredients

3 tablespoons butter or margarine (I've used 1 TBS. butter)
4 medium-sized carrots, scraped and sliced
2 medium-sized turnips, scraped and diced
2 large onions, peeled and chopped
1 large leek, thoroughly cleaned and chopped, using all but the last inch of dark green
2 celery stalks, scraped and sliced
8 cups homemade chicken broth, or canned (I used store bought chicken stock)
One 16-ounce can cannellini beans (white kidney beans),drained, rinsed, and drained again
Salt and freshly ground black pepper to taste
2 TBS. chopped fresh chervil or parsley

Method

1. In a deep pot, over medium heat, melt the butter or margarine.
Add the carrots, turnips, onions, leek, and celery and cook, covered, stirring occationally, for 8 minutes. Do not brown.
2. Pour in the chicken broth. Over low heat, cook, covered, for 35 minutes, or until the vegetables are tender.
3. Add the beans, simmer, uncovered, for 5 minutes.
4. Taste for seasoning, adding salt and pepper to taste.
5. Lightly sprinkle with chervil or parsley.

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

TURKEY BEAN SOUP

I've made this soup today. My husband and I LOVED IT.
*** WW Core recipe
*** YUMMY!
*** Double the recipe and freeze in individual servings
*** So easy to make!!!
*** Great for the whole family
*** Heartwarming and filling soup
*** Substitute your favorite beans if cannelini and lima beans are not to your family's taste or they just don't happen to be in your pantry when you make this soup.

*** Next time I'll add one frozen bag of vegetables, such as cauliflower and carrots and any other "free" vegetables)

*** With the vegetables it will be a whole meal in itself. It will include:
Meat
Beans
Vegetables
Grains

From Taste of Home, Heartwarming soups, over 350 recipes & tips
Display until April 29, 2008
$9.99

8 servings

1 pound ground turkey
1 cup chopped onion ((chopped in the food processor, about 20 short pulses)
1 cup chopped celery (chopped in the food processor, about 20 short pulses)
1 tablespoon olive oil
1 can (49 1/2 ounces) low sodium chicken broth
2 cups frozen corn
1 can (15 ounces) cannelini or white kidney beans, rinsed well and drained). I used baby butter beans.
1 cup frozen lima beans (I used 1 can, 15 ounces, navy beans.
1 can (4 ounces) chopped green chilies
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili poweder
1/2 teaspoon salt (I eliminated the salt)
Shredded cheddar cheese, optional (I eliminated the cheese)

In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink.
Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt (and "free" frozen vegetables if you wish).
Bring to a boil, reduce heat and simmer for 30 minutes or until heated through.
Serve with cheese if desired.

Delicious!

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


BEAN SOUP WITH BEEF SMOKIES (BEEF STICKS) IN RUMANIAN STYLE

* I think this is one of the best, if not the best soup I've ever made.
* I bought the beef smokies (beef sticks) in the market for $ 5.95 per pound.
Only 6 1/2 ounces are needed per recipe (200 grams)
Well worth the cost.
* Great for company
* Freezes well
* To speed up sometimes the preparations, I'll try to use a low sodium CAN of beans (drained and rinsed), instead of cooking the dry beans.
* I added extra cup of dry beans (or extra one can of beans)
* I added some extra low sodium chicken stock (from Costco)
* Great winter soup (but I'll eat it all year long)

8 servings

INGREDIENTS

1 1/2 cups of dry white beans (I used dried large lima beans)
1 onion, chopped (I used a large onion)
1 carrot, sliced (I used 4 carrots)
Parsley root (I used 1/2 a bunch of flat italian parsley, chopped)
Celery root (I used 4 celery stalks, chopped)
1/2 green pepper, diced
4 tablespoons oil ( I've used 1 tablespoon olive oil)
6 1/2 ounces (200 grams) of beef smokies, also called beef sticks, sliced
Salt and fresh ground black pepper to taste
2 bay leaves
1 teaspoon ground oregano
4 ounces tomato sauce (small can)

DIRECTIONS

1. Soak the beans in water (cover the beans) for 10 hours (overnight)
2. Drain the beans, rinse and put in a large pot, adding water to just cover the beans. Bring to a boil, remove the foam, and add a little more boiled water. Simmer for about 2 hours, until the beans are soft (not mooshy)
*I added couple of times more water to the pot so the beans stayed covered with water.
3. Dice all the vegetables.
4. In another large pot heat the oil, and saute the beef sticks. Add the onion, and saute until golden color. Add remaining vegetables and salt. pepper, bay leaves and oregano.
5. Add to the vegetable pot the beans with their cooking liquid, and keep simmering for 15 minutes more.
6. Mix the tomato sauce in 3 cups of water. Add to the soup and simmer for 30 minutes longer.

Wow! What a superb soup!

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





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PERSISTENCEMIMI Posts: 12,862
1/18/17 5:18 P

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MexiQuinoa Salad

I ate this salad yesterday in a luncheon. Loved it!!!

1. If you love Quinoa and Cilantro, this is a fantastic recipe.
2. You probably can replace the cilantro with parsley, if you're not fond of Cilantro
3. Quinoa is a full Protein from the planet. It is not a grain.
4. Why rinse quinoa? Rinsing removes quinoa's natural coating, called SAPONIN which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional good rinse at home.

INGREDIENTS

1 cup quinoa
2 cups vegetable or chicken broth
1/2 tsp sea salt
1 cup cooked corn kernels (I'll try it also with roasted corn from Trader Joe's. Delicious!)
1 cup cooked black beans (canned, drained and rinsed well)
5 green onions sliced
Small bunch cilantro, chopped
2 Tbsp olive oil
Zest and juice of 1 lime
1/2 tsp ground cumin
salt and pepper to taste

METHOD

1. Place 1 cup quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to boil.

2. Reduce heat to simmer, cover and cook until all the broth or water is absorbed, about 15-20 minutes. When done the grains will look almost clear. Fluff with a fork and let stand until cool.

3. Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest, cumin, salt and pepper.

Bon Apatite







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1/9/17 6:43 P

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Chocolate avocado Brownies
Gluten Free


skinnyfitalicious.com/chocolate-avoc
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1/8/17 7:28 P

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Tonight dinner:
large salad with lots of different veggies
Rotisserie chicken - 3 oz.
for dessert: 1 cup goat yogurt with 1 small sliced banana and 1 Fuji apple.
NO JUNK FOOD today!

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1/4/17 9:31 P

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5-Ingredient Fudgy Flourless Protein Brownies



Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free



Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins


Serves: 8



These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Ingredients
•2 (200 g) very ripe bananas
•¼ cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips


Instructions
1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.


Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it. (See reader comments for those that have tested with whey.)

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5




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PERSISTENCEMIMI Posts: 12,862
12/27/16 6:31 P

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Cornbread (Gluten Free) 3 Ingredients
Make 12 muffins
If you wish, add Splenda/Stevia for sweetness

Ingredients

1 can creamed corn
2 egg whites
1 cup self-rising Cornmeal

Method

Pre-heat oven to 400 degrees
Combine all ingredients and mix until moist
Pour into muffin cups that have been sprayed with non-stick Pam
Fill 3/4 full
Bake for 15 minutes


Recipe for self rising cornmeal

www.food.com/recipe/self-rising-corn
me
al-255005






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12/26/16 6:54 P

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* 37 Calories per Brownie

Source: hurrythefoodup.com
Makes 9 servings
Use 8x8 pan
If using GF oats, it's GF brownie

Ingredients

3/4 cup non fat Greek yogurt (can use vanilla flavor)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup old fashioned oats (I use gluten free Oats)
1/2 cup Truvia/Splenda (or less)
1 egg
1/3 cup applesauce
1 teaspoon baking powder

Method

Pre-heat oven to 400 degrees
Combine all ingredients in food processor
Spray the pan. Pour to pan
Bake 15 minutes
Divide to 9 large squares

Enjoy




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12/21/16 9:51 P

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I made this recipe and it's delicious!
Instead of lemon juice I used a little more soy sauce.


Chicken w/Lemon Sauce

My Recipes

Source Chicken book

Ingredients

Optional stir-fry vegetables
2 Whole boneless chicken breasts
2 tbsp Butter
1 tbsp Olive Oil
1 Garlic clove, peeled and sliced
1 1/2 cups Chicken Stock, heated
1 tbsp Corn starch
2 tbsp Cold water
1 tsp Soy Sauce
1 tsp Grated lemon zest
Juice of 1 1/2 lemons
Salt & Pepper

Directions

1) Stir chicken and cut in strips about 1/2 in. wide. Heat half of butter and half of oil in wok or large frying pan over high heat. Add half of chicken and season well. Stir-fry 3 to 4 minutes over high heat. Remove chicken and set aside.
2) Heat remaining butter and oil in wok. Add remaining chicken to hot pan and repeat cooking process. Set aside with first batch of cooked chicken.
3) Add garlic to wok and stir-fry 20 seconds. Pour in lemon juice and chicken stock; cook 2 to 3 minutes over high heat.
4) Dilute cornstarch in cold water; stir into sauce. Add soy sauce, season and mix well.
5) Return chicken to sauce in pan and stir in lemon zest. Simmer 1 minute and serve with steamed rice.





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12/11/16 5:30 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

DELICIOUS HOME-MADE CHICKEN NOODLE SOUP

Great for the WHOLE family
Children LOVE this soup!
Our children and grand children always ask for this soup
I always freeze most of the soup in freezer zip log bags, quart size. Freezes beautifully.

INGREDIENTS :

1 small Chicken
7 1/2 cups water
3 chicken bullion cubes (I use 48 ounces Low sodium can of chicken broth with 1 1/2-2 cups of water, (instead of 7 1/2 cups water)and eliminate the chicken bullion cubes).
I use 100% low sodium chicken broth
2 cups chopped carrots
2 cups chopped celery
1 cup chopped onion
2 cans 98% fat free (like healthy choice brand) cream of chicken soup
1/2 cup milk (I use whole milk)
4 cups COOKED Rotini curly noodles, the COLORED ones. Very important....smile..... Cook the noodles in a separate pot.
salt and pepper to taste

METHOD

1. In large soup pot bring chicken, water,(or combination of chicken broth and water, or all low sodium chicken broth), salt, and pepper to boil.
Reduce heat and simmer until tender. (I cook it for about 1 1/2 hours)
Cool the chicken, then remove chicken bones and skim off fat. Chop the chicken.
Return chopped chicken meat to soup pot.
2. Add the boullion cubes ( if you used water to cook the chicken), carrots, celery, and onion, and simmer until tender. (about 20-30 minutes)
3. Mix in a small bowl the canned cream of chicken soups and milk, and add all, including cooked noodles to the soup. Heat until hot.





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11/27/16 3:48 P

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A HEALTHY layered Salad- It's a Full Meal

There is NO dressing in this salad!

A friend gave me this recipe. She said that she eats this salad almost every day.
Use your imagination and try any substitutions.

LAYERS

Spinach
Kale
Quinoa
can of beets
Arugula
Cherry tomatoes
Olives
Fat Free Feta cheese (I use regular Feta cheese)

On top of all layers put:

Fruits, as strawberries or any others
Nuts, as almonds, pecans or others
Low fat cottage cheese
Grilled chicken pieces

Add red onion slices when eating/serving



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11/27/16 3:35 P

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Gluten free oatmeal

INGREDIENTS
1 1/2 cups water
4 cups (leveled) old fashioned oats, gluten free
1 tablespoon raw Tahini
honey to taste
walnuts

METHOD
Cook the oats with the water. Take off the stove.
Add the rest of the ingredients and mix well together.
Refrigerate



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11/27/16 3:24 P

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I tasted this salad in a family gathering and it was amazing.
I'll double this recipe every time I make it

Here is the recipe

INGREDIENTS
3 carrots cut to Julian sticks in the food processor, or to any other shape, thin
1/2 cup dried cranberries
2 tablespoons chopped parsley
3 tablespoons olive oil (I'll use less)
1/2 teaspoon sesame oil
2 tablespoons honey or agave
2 tablespoons lemon juice
2 tablespoons vinegar (probably apple cider vinegar or any other flavor)
1 teaspoon minced fresh garlic
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon salt (or less)

METHOD
Mix everything together and refrigerate




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11/26/16 6:42 P

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Chicken Stripes with Leek and Mushrooms

5 - 6 servings
It is a quick & easy recipe to make, especially if you do the prep ahead of time.
It tastes the best when you serve it fresh and hot, right after cooking.
We liked it a lot.

INGREDIENTS

A little over 1 pound of breast of chicken (600 grams), cut to stripes
1 1/2 pounds leek, white part only ( I used less)
12 oz. of mushrooms
1 cup of chopped parsley
1-2 TBS. olive oil (I used 1 TBS.)
Salt
Pepper
1 TBS. chicken powder (granules)

METHOD

1. Clean well the leek and mushrooms. Cut both to slices and keep aside
2. Heat a large pan with the oil, Sauté the chicken until golden color. Take out and set aside.
3. Add to the pan the leek, and sauté until golden color. Add the mushrooms and sauté for 10 more minutes.
4. Add the chicken to the pan with the parsley, salt, pepper and chicken powder. Mix well
5. Cover the pan and cook for 10 more minutes on low heat.
Serve immediately with potatoes or rice




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11/25/16 5:17 P

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Thanksgiving Leftovers Turkey. Turkey Pot Pie-Yum!
We bake a larger turkey for Thanksgiving, so we can make 4 turkey pot pies with the leftovers.

Here is the recipe for the chicken pot pie.
*Just replace leftovers turkey meat for the chicken.
I always make 4 pies. Freeze 3 and leave one for us to eat.
The recipe is for FOUR (4) PIES.
Very easy to make!
Freezes beautifully.

TURKEY POT PIES


CHICKEN POT PIE

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

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

Very Easy Version of Chicken Pot Pie
I rather make four chicken pot pies at one time, and freeze three for later use.
***This recipe is for making 4 chicken/turkey pot pies.

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

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

INGREDIENTS

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

DIRECTIONS

The Filling

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

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

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





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11/9/16 5:53 P

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One of my favorite salads. I made some changes here.

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Notes!

1. I only use the mustard by Robert Rothschild farms called: Raspberry honey mustard (only these words. Not a dip or a pretzel dip, etc.…) It comes in a jar. This what makes the salad so delicious.
1. I'm using earthbound farm organic spring mix. It comes in a big plastic container - 1 lb. weight.
For a party, I use the whole container.
2. I do use the walnut oil because the flavor is better. Do not use other oil, as olive oil for example.

3. I substitute sometimes a pear for the apple. Great taste!
4. I use any sweet apple I like. My favorite is Fuji apple
5. I add cranberries too.
6. I sometimes put chopped walnuts, but only on the top.
7. Make your salad your main meal by adding protein to your likening and a starchy vegetable (not for a party)
8. You can make the dressing in advance and keep it refrigerated.

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Ingredients

1 container gourmet salad greens (please read note # 1)
4 large apples, cored, peeled and cubed

4 tablespoons apple cider vinegar
4 tablespoons maple syrup (the pure one! no imitations)
3 tablespoons of the Rothschild mustard (see note # 1)
3 teaspoons walnut oil ( I do not sunstitute with olive oil)
1/4 teaspoon salt ( I omit the salt)
1/4 teaspoon ground red pepper (I don’t use it)



Method


1. Combine salad greens and apple in a large bowl (a beautiful bowl will make the salad tastes better....smile)

My method is this:

2. I put in a regular large bowl some greens, add a little of the dressing, apples and cranberries and mix it very well. then I move it to the pretty bowl. The dressing should coat the greens lightly. I divide the greens to 4 batches.

3. Make sure to taste the salad with the greens to you taste.

It’s very easy to make it. I WRITE TOO MUCH , but it is very fast to make it.

Enjoy



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Spinach - Potatoes and Feta Fritters
So delicious!

* This link is for spinach and potatoes fritters. I added Feta cheese and it turned out so well.
I doubled the recipe, but next time I'll quadruple it, so I can freeze many fritters
I would buy good quality Feta cheese.
* Make sure that after you thaw the frozen spinach, squeeze out all the liquid until dry.
* When I formed the fritters, I opened each one and put a little crumbled Feta cheese inside, as a filling.
I'm sure it will tastes excellent if you just add the Feta cheese into the mix, before you sauté it.
* I used very little olive oil. Cook couple of minutes with lid on, then take the lid off and repeat this method. This way you can use very little oil.
* Freezes well.


www.myrecipes.com/recipe/spinach-pot
at
o-fritters?crlt.pid=camp.aiGo9HFX2K7l






Edited by: PERSISTENCEMIMI at: 11/5/2016 (17:45)
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10/4/16 8:25 A

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Thanks Mimi.

By the way, thanks again for all the great suggestions when I was going on Vacation.

I used the suggestions and we did a lot of walking too. Was a wonderful time away.
I did gain 2# however.....then i lost it when I got back within-- the week. Nice to get away but always nice to be back home.

Have a great day and great October! emoticon emoticon emoticon
hugs, Ei

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10/3/16 4:00 P

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Chicken patties that children like a lot. I got the recipe from a friend.

CHICKEN PATTIES
Note! There are NO eggs in this recipe. The mayonnaise replaces the eggs.

INGREDIENTS

About 2 pounds of chicken breast. If the pieces are thick, cut through the middle to make it thinner.
Bread crumbs, plain (not flavored)
About 2 tablespoons of real mayonnaise
Garlic powder to taste
Little ground black pepper
Little salt, to taste
Canola oil for sautéing the chicken in a large pan

METHOD
With gloves, mix the chicken patties (the pieces should not be large) with the mayonnaise and all spices. Keep in the refrigerator for couple of hours, or overnight.
Put the bread crumbs in a flat dish. Take one piece at a time and mix it with the bread crumbs on BOTH sides. Use a cookie sheet. I like to put a NON STICK aluminum foil on the bottom of the cookie sheet.
Now spray each piece on the top with Pam or olive spray or other spray to your likening.

TWO ways to cook :

1. Use the oven broiler. Leave the oven door open a little. Put the chicken about 6-8 inches away from the broiler about 8-9 minute each side. Check after 5-7 minutes.

2. Baking in the oven. Pre-heat the oven to 375 degrees. Total time of baking is 25 minutes. Turn to the chicken to the other side in the middle, about 12 minutes from start.

When cool, you can freeze it.

Yum!



Edited by: PERSISTENCEMIMI at: 10/3/2016 (16:08)
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7/16/16 4:31 P

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This recipe sounds wonderful. Just had Lentil veggie soup this past week, twice.
I have a great recipe too and love it.
Thanks for sharing.
hugs, Irish Ei emoticon emoticon

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7/16/16 3:43 P

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The best-detox-crockpot-lentil-soup


pinchofyum.com/the-best-detox-crockp
ot
-lentil-soup


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7/12/16 8:50 P

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These salads sound Fabulous Mimi. Will plan to make several and hold on to this list.
Thanks so much.
hugs, Irish Ei

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Irish Ei
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7/12/16 8:12 P

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Salads I would Like to Make for Us and for Company

1. Apple Cranberry and Almond Coleslaw Salad emoticon

www.cookingclassy.com/2015/10/apple-
cr
anberry-almond-coleslaw/



2. Kale, Quinoa Salad with Citrus Dressing emoticon

www.thekitchn.com/recipe-kale-quinoa
-s
alad-with-citrus-dressing-healthy-luR>nch-recipes-from-the-kitchn-199341



3. Simple crunchy Ramen Noodle Salad emoticon

foodfolksandfun.net/2016/04/ramen-no
od
le-salad/



4. Southwestern Chicken Salad with Creamy Cilantro Dressing emoticon

gimmedelicious.com/2016/03/07/southw
es
tern-chicken-salad-with-creamy-cilanR>tro-dressing/



5. Mediterranean chickpea Salad emoticon

www.lowstoluxe.com/chickpea-salad/


6. Cucumber, tomato, avocado salad emoticon

natashaskitchen.com/2015/06/01/cucum
be
r-tomato-avocado-salad/



7. Cucumber-Bean-Corn-Tomato- Avocado Salad emoticon

www.popsugar.com/fitness/Cucumber-Bl
ac
k-Bean-Corn-Tomato-Avocado-Salad-378R>42951?crlt.pid=camp.cdqxnnsPJogY



8. Strawberry Kale Salad emoticon

www.gimmesomeoven.com/strawberry-kal
e-
salad-recipe/



9. Tuna salad with variations emoticon

ohthatstasty.com/recipes/meal-prep-e
as
y-lunches-tuna/



10. Chickpea Avocado and Feta Salad emoticon

homegrownandhealthy.com/chickpea-avo
ca
do-and-feta-salad/



11. Cranberry Apple and Blue Cheese Salad emoticon


www.averiecooks.com/2015/10/cranberr
y-
apple-and-blue-cheese-salad-with-craR>nberry-apple-cider-dressing.html



12. Strawberry Pecan Salad emoticon

www.shugarysweets.com/2014/06/strawb
er
ry-pecan-salad



13. Berry Watermelon Fruit Salad emoticon

www.forkknifeswoon.com/berry-waterme
lo
n-fruit-salad-the-end-of-summer#_a5yR>_p=4309598



14. Chicken Salad Recipe emoticon

www.thepinningmama.com/ranch-chicken
-s
alad-recipe-paleo-whole30-compliant/



15. Strawberry Avocado Chicken Salad emoticon

www.joyfulhealthyeats.com/strawberry
-a
vocado-chicken-salad-with-balsamic-vR>inaigrette/



16. Ultimate Greek Chopped Salad emoticon

www.thegardengrazer.com/2014/04/ulti
ma
te-greek-chopped-salad.html



17. Tomato Cucumber Avocado Salad emoticon


tastesbetterfromscratch.com/2016/04/
to
mato-cucumber-avocado-salad.html



18. Asparagus Tomato and Feta Salad emoticon

www.cookingclassy.com/2016/03/aspara
gu
s-tomato-feta-salad-balsamic-vinaigrR>ette/



19. Caprise Chicken and Avocado Chopped Salad emoticon

www.cookingclassy.com/2015/12/capres
e-
chicken-and-avocado-chopped-salad/



20. Summer Blast Salad with Avocado emoticon

www.thegardengrazer.com/2015/05/summ
er
-blast-salad-with-avocado.html




21. Blueberry Chicken Chopped Salad emoticon

www.blueberrycouncil.org/blueberry-r
ec
ipe/blueberry-chicken-chopped-salad/




22. Tomato Salad with Herbed Ricotta and Balsamic vinaigrette emoticon

www.myrecipes.com/recipe/tomato-sala
d-
herbed-ricotta-balsamic-


23. Collection of Ottolenghi. His salads are superb. They take more time to prepare, but the results are amazing.

www.ottolenghi.co.uk/recipes/salads



Edited by: PERSISTENCEMIMI at: 7/23/2016 (16:22)
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PUFF PASTRY ROLLS WITH CHEESE AND SPINACH FILLINGS

I always have in the freezer these delicious puff pastry rolls with yummy fillings, but UNCOOKED. I just fill them with any filling and freeze them UNCOOKED.
I only buy Pepperidge farm frozen sheets. (until I'll make my own puff pastry dough.........smile....)
When I want to bake them, I thaw them on the counter for about 30 minutes. I brush the outside with egg wash, and bake according to the directions for puff pastry.
I usually put it on a pre-heat oven about 20 minutes before guests are coming. I only use Pepperidge farm brand name.
$4.99 a package with two large sheets. I can make four rolls out of two sheets with a lot of filling in each one. I buy two packages for 8 rolls.

Notes after I made the puff pastry yesterday:
1. To make 6 huge rolls with lots of filling, for 25 people I use the dough as is, meaning:
I buy 3 packages of puff pastry sheets, Pepperidge farm. Each package has two sheets. 3 packages will have 6 huge rolls.
2. I made more filling of spinach/cheese, so the last roll half was filled with the ricotta cheese and the other half with spinach/cheese
3. Cheese filling: 1 1/2 pounds polio ricotta cheese and between 1/2 and 1 package of Feta cheese (I used 1/2 a package of Feta cheese. I can add more.
Fresh baby dill, chopped. 3 eggs and spices.
Spinach/cheese roll: I used 3/4 pound of mozzarella and provolone mix.
Buy 1 pound instead. Also 1 pound of grated cheddar cheese (instead of 3/4 pound.
8 packages of frozen chopped spinach (1 pound each). 3 eggs and spices.

The amounts of all the ingredients are for 6 huge rolls with lots of filling (3 packages of puff pastry)

FILLING # 1 - CHEESE FILLING for 3 huge rolls with lots of filling emoticon

1 pound crumbly white Feta cheese (or equal quantities of Feta and cottage cheese)
4 tablespoons of finely chopped fresh baby dill (or parsley or chives or mint) I use more.
2 pounds of polio ricotta cheese ( higher in fat)
3 eggs (lightly beaten)
Do NOT add any salt

Mix well all the ingredients. Fill the dough and freeze it.

FILLING # 2 - SPINACH FILLING for 3 huge rolls with lots of filling emoticon

I quadruple the recipe (by 4 times) This recipe is 4 times larger

Eight packages 8 oz. each (250 grams) of frozen chopped spinach
1 tablespoon butter (optional)
1 pound grated Gruyere or cheddar cheese (I buy cheddar. It is cheaper)
I sometimes mix regular cheddar with super sharp cheddar, but much less super sharp)
3 eggs (lightly beaten)
black pepper (to taste)
1/4 teaspoon nutmeg, optional (I love this spice)

METHOD

De-frost the spinach and squeeze ALL the water out
Add butter (optional) and grated cheese, the lightly beaten egg, and black pepper to taste.
Do NOT add salt unless necessary. Take into account the saltiness of the cheese melting into the spinach.
Mix well. Fill the dough and freeze it.



Edited by: PERSISTENCEMIMI at: 7/10/2016 (21:24)
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6/17/16 8:42 P

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The BEST Gluten Free Tahini Bread
NO GLUTEN
NO FLOUR!
* The original recipe (without the banana, divided into 12 servings, gets 3 Smart Points per one serving

What is Tahini? It is sesame seeds paste (100% ground sesame seeds)

www.whfoods.com/genpage.php?tname=da
il
ytip&dbid=199


I decided to add a ripe banana, mashed, to the recipe and it is even better. Very moist.
Sometimes I add walnuts, pecans or other nuts.
* I actually use 12 tablespoons of tahini paste and 6 eggs

INGREDIENTS

2 tablespoons honey
4 eggs
1 teaspoon baking powder
8 tablespoons tahini paste
1 ripe banana, mashed

METHOD

Pre-heat oven to 350F

In a bowl, mix all the ingredients well. (NOT in the food processor. Too much mess)
Pour into two mini loaf bread (aluminum), sprayed with Pam.
Bake for 18-20 minutes, or until the knife inserted in the bread is dry.
Do not overcook



Edited by: PERSISTENCEMIMI at: 6/17/2016 (20:47)
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I want to make this recipe

Vegan Black pepper tofu


www.lazycatkitchen.com/vegan-black-p
ep
per-tofu/


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6/12/16 3:38 P

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Thanks Mimi. The weigh in there is a real motivator. After losing 25 , in Feb I was sick and put 6 back on, then lost it. However, did not want to start gaining again, so decided it was time to
go back. I hope I can be strong and lose what I want.


Spark Anniversary 9/2/2010

Irish Ei
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Irish
Good luck with WW. I think that the accountability (of the scale) is a big factor for me too to continue going to WW meetings.
Best wishes
Mimi

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thanks Mimi. I am back to WW again.....
Have a great weekend!!
hugs, Irish Ei

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5-Ingredient Fudgy Flourless Protein Brownies (82 calories per one brownie!)

I got this recipe from a friend. I haven't tried it yet.

These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free

Serves: 8

INGREDIENTS

•2 (200 g) very ripe bananas
•¼ cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips

INSTRUCTIONS

1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.

Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it.

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5







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

INGREDIENTS

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

METHOD

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




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Did you move or did the team subject move??

Spark Anniversary 9/2/2010

Irish Ei
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Moved

Edited by: PERSISTENCEMIMI at: 4/26/2016 (20:49)
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Spanish Tortilla with Chorizo Sausage

I made it yesterday and it was wonderful! We wanted to eat more and more of it.....
I made some changes:
1. I always use less oil
2. I used chopped rotisserie chicken meat instead of the Chorizo sausage. Next time I'll use healthy choice fully cooked turkey sausage.
3. I cooked it in a deep pan on the stove, (turning to the other side after 20 minutes) instead of the use of the oven.

INGREDIENTS

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Here is one of my favorite dinner, especially in the summer:
Main dish with 2 ingredients!

In a bowl, mash a ripe avocado and add a little lemon juice (for the color to stay)
Open 2 cans of tuna or salmon, drain. Mix with the avocado.
If you have hard boiled eggs in the refrigerator, mashed them and add them too.

Serve with couple of tomato slices, cucumbers...

For dessert: a fresh fruit.

We just had this dinner and loved it.



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From Bonnie

The mix I use as an all-purpose substitute: GLUTEN FREE

50% grain: rice, brown rice, sorghum, teff

25% protein: millet, oat, quinoa

25% starch: arrowroot, potato, tapioca, sweet potato, corn


I usually make a big batch and keep in in my flour container. I don’t like the taste of bean flours, so they are not listed. I guess they would be the protein part.


The bread I just made that I like is from allergyfreealaska.com. Gluten & rice free multi grain Bread. I scanned my print out and it’s in a separate email. I used 2 ¾ cup of my mix, and added the almond and flax. Of course, I subbed guar gum. It’s about the best I have tried.

*********************************
GLUTEN & RICE FREE MULTIGRAIN BREAD allergy free Alaska from bonnie


Serves: 1 large bread loaf

INGREDIENTS

Dry Ingredients:
1 cup millet flour
1 cup tapioca starch
1/2 cup blanched almond flour
1/2 cup brown teff flour (amaranth flour would work well too)
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
Wet Ingredients:
3 eggs
3 tablespoon olive oil
1 tablespoon unsulfured molasses
1 teaspoon apple cider vinegar
Yeast Ingredients:
1 1/4 cup hot water (between 110 – 115 degrees F)
2 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)
Order Ingredients

INSTRUCTIONS

In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
Pour dough into a parchment lined and well greased 9 x 5? metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).

**************************************
MOIST BANANA BREAD

INGREDIENTS

2 cups Bob's Red Mill gluten free flour
4-5 very ripe bananas, mashed
½ cup sugar
½ cup butter (1 stick), softened (I'll use apple sauce)
2 eggs
2 tablespoons milk
½ teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½-1 cup chocolate chips (I'll use 1/2 cup to save on the sugar and calories)

INSTRUCTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.

In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least minutes, then turn out onto a wire rack. Slice and serve warm!


******************************
2 ingredients gluten free, dairy free, sugar free pancakes

gimmedelicious.com/2016/01/04/health
y-
2-ingredient-paleo-pancakes-gluten-dR>airy-free-no-sugar-added/



Edited by: PERSISTENCEMIMI at: 4/19/2016 (18:20)
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CAPRESE SALAD

I tasted this salad in a meeting and it was really special. I think that the white balsamic vinegar REDUCTION (comes in a bottle. I've never heard about this type of vinegar) made it so special.

INGREDIENTS

red grape tomatoes, halved
yellow grape tomatoes, halved
small mozzarella pearls
fresh basil, julienned
white balsamic vinegar reduction, to taste
salt and pepper, to taste

Mix all ingredients together and serve over mixed greens.



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Trifle

Use a large glass bowl, or any fancy clear bowl. It especially looks pretty in a glass bowl with a leg. Seeing all the layers adds more beauty.

INGREDIENTS

Angel food cake, white cake, chocolate cake, or any mix cake you like.
2 small packages of sugar free, fat free, vanilla pudding (or any flavor you like)
16 oz. Cool Whip
Large canned fruit (anything you like), drained (or fresh fruit in season)

1. Bake according to box instructions either angel food cake, white cake, chocolate cake, or any mix cake you like. Cut the cake into slices.
2. make according to box instructions 2 small packages of sugar free, fat free, vanilla pudding (or any flavor you like)

LAYERS

1/2 quantity of sliced cake
1/2 quantity Pudding
1/2 quantity fruit
Repeat:
Remaining 1/2 quantity of sliced cake
Remaining 1/2 quantity Pudding
Remaining 1/2 quantity fruit

Now add on the top anything you like.......Cool Whip, chopped walnuts (or other nuts), canned red cherries........
Use your imagination!



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Sabrina cake with sauce on top

It is better to make the cake two days before you need it. It will taste even better because the sauce will blend well with the cake.

INGREDIENTS

6 eggs at room temperature, separated
6 tablespoons PLAIN bread crumbs plus 1 tablespoon flour
6 tablespoons sugar
Grated lemon peel

METHOD

1. In a large bowl, whip the egg whites (room temperature) in a mixer. Add the sugar slowly, little by little.
2. In a separate bowl add the grated lemon peel to the egg yolks and mix well together
3. Gently fold in the egg yolk mixture into the whipped egg whites, using the low speed of the mixer.
4. Add the plain bread crumbs with the flour
5. Spray 9x13 baking pan with Pam. Bake the cake at 350 degrees for 20-25 minutes, until light golden color.

Sauce
While the cake is still baking, prepare the sauce.

1 1/2 cups water
1 cup sugar (my friend uses only 1/2 cup of sugar)
2 tablespoons of rum extract

Heat it in a pan over the stove until it starts bubbling. Take it off the heat. Let it stands aside.
When a little cool, add the rum extract.
When the cake is out of the oven, pour the sauce all over the cake, making sure it covers the whole top of the cake.
Cool the cake

You may add Cool Whip on top, or chopped walnuts, or strawberries.... Use your imagination!




Edited by: PERSISTENCEMIMI at: 3/25/2016 (23:26)
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Best Ever caramelized vegetables in the oven

The work of cutting the veggies worth making it. Unbelievable delicious! The best we ever ate!!!

*** I use NON-STICK aluminum foil

INGREDIENTS
1 eggplant with the peel, diced - medium pieces
2 zucchinis peeled or not, cut in half to length and slice to length
1 red onion, sliced
1 small cauliflower, open to small florets
1/2 small white cabbage, cut to stripes
3 carrots, sliced
3 peppers, different colors, cut to stripes
8 ounces small white mushrooms, whole
medium butternut, peeled and diced ( I buy it ready at Costco)
1 large sweet potato ( I buy garnet sweet potato)
2 potatoes, diced
6 shallots, peeled
10 cloves of garlic with the peel
4 stems of celery, chopped
1 hot pepper, chopped
Salt and pepper to taste
Olive oil to taste
1 tablespoon paprika
1 tablespoon honey (optional)

METHOD

1. Heat the oven to 350 F degrees. Cover the cookie sheet (or baking dish) with non stick aluminum foil. Put in all the vegetables. Add salt, pepper, honey and paprika and drizzle olive oil. Mix well.
2. Bake for 1 1/2 hours. I find that the veggies are ready sooner. Check the oven sometimes. If the veggies are caramelized and soft, they are ready.

*************************************
Weight Watchers CHEESE SOUP

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

The soup makes 12.5 cups

For those who count Smart Points: Please calculate

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

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

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

10 MINUTES BLACKBERRY CREAM PIE (today I used frozen wild blueberries from Costco)
So easy to make. No baking.
8 servings
One serving: 150 calories and worth every bite!

Such a hit with company. We finished the pie very quickly (6 adults)
Everyone loved this pie

*** Be creative: Change the frozen fruits, the jam and the yogurt flavors whenever you want.........

Serves: 8 servings

INGREDIENTS

1 (9-inch) store-bought LOW-FAT graham cracker pie crust (do not bake the crust. No need for it)

Pie filling:
1 (10-ounce) package fresh or frozen blackberries (I used frozen mixed berries from Trader's Joe)
3 tablespoons blackberry jam (I used whatever jam I had in the house. Today I used light jam))
1 (8-ounce) tub whipped topping (Cool Whip)
3 Yoplait yogurts: one vanilla and two strawberries flavors (I used light Yoplait yogurts)

DIRECTIONS

1. Put the thawed blackberries in a bowl and mash them with a fork until broken up. Drain all the liquids out. Add the jam and mix until combined.
2. Spread the berries over the crust
3. Mix well the 3 yogurts together with the Cool Whip.
4. Top with the mixed whipped topping over the mixed berries . Refrigerate

**************************************
CHICKEN POT PIE

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

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

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

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

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

INGREDIENTS

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

DIRECTIONS

The Filling

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

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

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




Edited by: PERSISTENCEMIMI at: 3/9/2016 (09:24)
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Indian potatoes and green beans


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


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Best Ever caramelized vegetables in the oven

The work of cutting the veggies worth making it. Unbelievable delicious! The best we ever ate!!!

*** I use NON-STICK aluminum foil

INGREDIENTS
1 eggplant with the peel, diced - medium pieces
2 zucchinis peeled or not, cut in half to length and slice to length
1 red onion, sliced
1 small cauliflower, open to small florets
1/2 small white cabbage, cut to stripes
3 carrots, sliced
3 peppers, different colors, cut to stripes
8 ounces small white mushrooms, whole
medium butternut, peeled and diced ( I buy it ready at Costco)
1 large sweet potato ( I buy garnet sweet potato)
2 potatoes, diced
6 shallots, peeled
10 cloves of garlic with the peel
4 stems of celery, chopped
1 hot pepper, chopped
Salt and pepper to taste
Olive oil to taste
1 tablespoon paprika
1 tablespoon honey (optional)

METHOD

1. Heat the oven to 350 F degrees. Cover the cookie sheet (or baking dish) with non stick aluminum foil. Put in all the vegetables. Add salt, pepper, honey and paprika and drizzle olive oil. Mix well.
2. Bake for 1 1/2 hours. I find that the veggies are ready sooner. Check the oven sometimes. If the veggies are caramelized and soft, they are ready.






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QUINOA AVOCADO SALAD
I tasted this salad today at a luncheon. It was really good. Very healthy too.
I just got the recipe from the women who made it.

Here is what she send me:

For the Quinoa Avocado, I always increase the recipe by 1/3 because a lot of times I buy avocados in 3 packs. I just mash up the avocados and also put the shredded spinach in the salad.

Quinoa and Avocados

Makes: 4 servings

Ingredients
1/2 cup uncooked quinoa (I used tri color quinoa from Trader Joe's)
1 cup water
2 Roma (plum) tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 avocados, pitted, peeled, and sliced

Directions
1. Bring quinoa and water to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
2. In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
3. In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
4. Place spinach on plates with avocado slices and quinoa.




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Weight Watchers CHEESE SOUP

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

The soup makes 12.5 cups

For those who count Smart Points: Please calculate

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

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


INGREDIENTS

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

4. 10 oz. 2 % milk Velveeta cheese

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

METHOD

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

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

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





Edited by: PERSISTENCEMIMI at: 2/21/2016 (16:35)
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Moved

Edited by: PERSISTENCEMIMI at: 2/20/2016 (14:50)
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SUPERB TURKEY VEGGIE CHILI

I write a LOT, but it takes minutes to prepare with my method of freezing the red peppers and onions.

Please read everything before you cook it. I maid changes to the original recipe.

When red sweet peppers are on sale, I buy a LOT, and I roast in a very large pan with a little olive oil the same amounts of red peppers and Vidalia (or another sweet onion) until they're soft and canalized a little. I slice the onions and chop the red peppers in the food processor into medium size pieces.
I then, divide it into freezer Ziploc bags, label it and freeze it (about 5 peppers and 5 onions in one bag.
That way, whenever I want to make this chili, it takes minutes to make.

Makes 15 cups
Each cup is 3 WW points (with the 28 0z Vegetarian baked beans and 1 can of Bush baby butter beans)).
(With more onions and red peppers it's only 2 1/2 points per cup). Old Points!

Either in SLOW COOKER or ON THE STOVE! ( I make it on the stove)

*** LESS than 10 minutes PREPARATION TIME.
*** Very easy to make.
*** SUPERB with Bush' VEGETARIAN Baked Beans with Brown Sugar and spice !!!

I drain the beans and rinse them and also drain the corn and rinse.
I The vegetarian beans and rotel tomatoes, I just throw into the pot the way they are - not rinsing or draining)

Total cooking time: 5- 6 hours in the SLOW COOKER.

*** NOTE: Can be done also over the stove. Simmer for about 45 minutes to an hour. I cook it over the stove.

INGREDIENTS:

I pound ground turkey
2 (15 ounce) pinto beans, liquid reserved (I've substituted one can of pinto beans for Bush's best Vegetarian baked beans, 28 0z can with tangy sauce and brown sugar & spices, and added one more can of Bush baby butter beans.
1 (14 ounce) can low sodium chicken broth ( I don't add broth)
2 (15 ounce) cans Mexican Stewed tomatoes ( I use ROTEL Original, diced tomatoes & green chilies)
1 ( 8 ounce) can whole kernel corn ( I use 2 cans)
1 large onion, chopped (I've used 5 large onions)
1 sweet red bell pepper, chopped (I've used 5 red peppers)
2 teaspoons prepared minced garlic (I like fresh garlic)
2 teaspoons ground cumin (I use 1 heaping tablespoon)
1-2 teaspoons ground chili (I use 2 teaspoons)

METHOD:

* In skillet with little oil (I didn't add oil), cook and brown turkey before adding to large slow cooker. (I poured out all fat after browning)

* Add to large slow cooker beans, broth, tomatoes, corn, onion, bell pepper, garlic, cumin and salt to taste (I didn't add salt) and stir well.

* Cover and cook on LOW for 4 to 5 hours.

Note: optional
You can add 1 or more cups of cooked elbow macaroni to it at the end. (I do not add macaroni)

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

10 MINUTES BLACKBERRY CREAM PIE (today I used frozen wild blueberries from Costco)
So easy to make. No baking.
8 servings
One serving: 150 calories and worth every bite!

Such a hit with company. We finished the pie very quickly (6 adults)
Everyone loved this pie

*** Be creative: Change the frozen fruits, the jam and the yogurt flavors whenever you want.........

Serves: 8 servings

INGREDIENTS

1 (9-inch) store-bought LOW-FAT graham cracker pie crust (do not bake the crust. No need for it)

Pie filling:
1 (10-ounce) package fresh or frozen blackberries (I used frozen mixed berries from Trader's Joe)
3 tablespoons blackberry jam (I used whatever jam I had in the house. Today I used light jam))
1 (8-ounce) tub whipped topping (Cool Whip)
3 Yoplait yogurts: one vanilla and two strawberries flavors (I used light Yoplait yogurts)

DIRECTIONS

1. Put the thawed blackberries in a bowl and mash them with a fork until broken up. Drain all the liquids out. Add the jam and mix until combined.
2. Spread the berries over the crust
3. Mix well the 3 yogurts together with the Cool Whip.
4. Top with the mixed whipped topping over the mixed berries . Refrigerate

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

3-2-1 Cake in a Cup - Done in 1 Minute

INGREDIENTS

1 box of DRY Angel food cake
1 box of any box DRY cake you like (it does not have to be low fat. My favorite is chocolate cake mix))
Mix the two boxes together. Mix it well. (DRY mix)
Store in an air tight container

METHOD

In a safe Microwave cup (try first in a large cup) put:

3 tablespoons cake mix
2 tablespoons water
Mix well in the cup

Microwave for 1 minute

Done!

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

BROWNIE IN THE MICROWAVE
Courtesy of Amy's Healthy Baking

This brownie is so dark and fudgy! It’ll satisfy any decadent dark chocolate cravings in a heartbeat. If preparing more than one, microwave the ramekins individually.
2 tbsp unsweetened cocoa powder (measured correctly)
1 ½ tbsp whole wheat flour (measured correctly)
2 tbsp water
1 tbsp plain nonfat Greek yogurt
2 tsp agave
1/8 tsp vanilla extract
1. Lightly coat a 1-cup ramekin with nonstick cooking spray. Set aside.
2. In a small bowl, whisk together the cocoa and flour. In a separate bowl, stir together the water, yogurt, agave, and vanilla. Add the dry ingredients into the wet, stirring just until incorporated.
3. Pour the batter into the prepared ramekin, gently shaking back and forth until the top is smooth. Microwave at 40% POWER for 2 minutes and 15 seconds (2:15). Let the brownie sit for at least 3 minutes before eating.
Notes: Regular or non-dairy yogurt may be substituted for the Greek yogurt. Maple syrup or honey may be substituted for the agave.

Although the brownie may not appear to be full cooked, it will continue to bake through while it sits for the final 3 minutes. Even so, there are no eggs in this recipe, so there’s no salmonella to worry about!

Alternative baking method: Bake in a conventional oven at 300°F for about 10 minutes. The center should still look slightly glossy and underdone, but it will continue to cook through as it cools.

Servings In Recipe: 1


Amount Per Serving

Calories 113

Total Fat 1.7 g 3%

Saturated Fat 0.9 g 5%

Unsaturated Fat 0.5 g

Cholesterol 0.0 mg

Sodium 8.9 mg

Total Carbohydrate 25.4 g

Dietary Fiber 5.0 g

Sugars 11.5 g

Protein 5.1 g

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

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 or regular 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

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

Pumpkin Cobbler
12 servings @ 4 ptplus each

1 (15 oz.) Can Solid Pumpkin
1/2 Cup Egg Substitute
1 (12 oz.) Can Fat Free Evaporated Milk
3/4 Cup Splenda Granular
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 (9 oz.) Package Jiffy Yellow Cake Mix
4 ounces Diet 7UP or Sprite
1/2 Ounce Chopped Pecans

Preheat oven to 350 degrees. In a medium bowl combine the Pumpkin, egg substitute, evaporated milk, Splenda, cinnamon, salt, ginger and cloves. Spray a 9X13 inch pan with non-stick cooking spray. Pour the pumpkin mixture into the pan. Sprinkle the cake mix evenly on top. Next pour the diet 7UP over the dry cake mix. Top with chopped pecans. Bake for 45-50 minutes. Cool. When ready to serve, top each piece with fat free cool whip (optional).

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

YOGURT PIE

INGREDIENTS

1 small box sugar free, fat free Jell-O (any flavor you like. Experiment with different ones. I chose 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 Jell-O in boiling water. Add unflavored Gelatin and cold water to flavored Jell-O, 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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WW CHEESE SOUP

A girl from Weight Watchers gave me this recipe. She said that it tastes much better than the famous Weight Watchers vegetable soup = 0 Points than and now.
The 2 % Velveeta cheese probably makes it tastes better.
I'm sure that the Smart Points for this recipe will be more than 1 point.

Note! I'll check the actual weight of the frozen veggies, chicken broth and Rotel can.
I'll update the recipe when I have all the information - later today.


INGREDIENTS

1. 1 Large can of fat free chicken broth
2. 1 - Big bag of frozen California Medley vegetables
3. 1 - small can Rotel diced tomatoes

4. 10 oz. 2 % Velveeta cheese

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

METHOD

Simmer in pot the first three ingredients until the vegetables are cooked.
Mash them for small consistency: Some put them through the food-processor.

Now melt in 10 oz. of the 2% Velveeta Cheese.

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





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Alton Brown Lentil soup


www.foodnetwork.com/recipes/alton-br
ow
n/lentil-soup-recipe.html


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emoticon emoticon emoticon

Zucchini soup - Tasty and low in calories (38 calories per 8 ounce cup))
My friend gave me this recipe today and I made it. Very tasty.

ZUCCHINI SOUP
12 servings
Each serving is 8 ounce cup
Each cup is 38 calories

INGREDIENTS

6 very large zucchinis, peeled and cut into large chunks (300 calories)
one large onion, chopped (60 calories)
5 cloves garlic, peeled and minced (you can use less or more, to your taste)
1 teaspoon olive oil (40 calories)
2 tablespoons sour cream (5 g fat) (60 calories)
Salt and pepper to taste
Other spices you like (optional)
Fresh baby dill, rinsed well and chopped fine (optional. I added it because I like baby dill.
When the soup was done, I added more fresh baby dill)
5 cups low sodium chicken broth or soup powder/Bullion. If you use bullion/powder or powder, add 5 cups of water (I used soup powder. 0 calories)

DIRECTIONS

1. heat the oil and sauté the onion on medium heat until soft. Add the garlic and sauté couple of minutes more.
2. Add the rest of the ingredients EXCEPT sour cream. Bring to a boil, reduce the heat to low, and cook the soup for 25 minutes.
3. Cool a little and mash the zucchini in the pot with a hand blender, or put the zucchini in the food processor to mash. (I don't have the hand blender so I used the food processor)
3. Cool the soup a little more. In a bowl, put the sour cream. Add soup to the bowl, mix well. Add more soup to the bowl. Mix well. Now add the sour cream mixture to the whole soup and mix very well.

Yummy!
38 calories per cup
Wonderful!



Edited by: PERSISTENCEMIMI at: 1/23/2016 (19:36)
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Food Network
Key word: salads (not necessarily healthy.....)
11,922 salads
I think I'll find many healthy salads



www.foodnetwork.com/search/search-re
su
lts.html?searchTerm=salads&form=R>global&_charset_=utf-8







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Waldorf Salad - Greek Yogurt instead of mayonnaise
Houdini Salad - Food Network
Courtesy of chef Trisha


www.foodnetwork.com/recipes/trisha-y
ea
rwood/billies-houdini-chicken-salad.R>html






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

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

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

INGREDIENTS

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

DIRECTIONS

The Filling

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

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

Enjoy





Edited by: PERSISTENCEMIMI at: 1/1/2016 (19:28)
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Spice Rub for chicken

1 large garlic clove, minced (or 2 small cloves)
1½ tsp ground coriander
1½ tsp ground cumin
1 tsp ground cardamon
1 tsp smoked paprika (or ordinary is fine)
1 tsp cayenne pepper (optional)
½ tsp salt
Black pepper
3 tbsp lemon juice




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

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

INGREDIENTS

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

DIRECTIONS

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

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

Enjoy



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Scrumptious Crock Pot Beef Stew - Best ever!

This is the best beef stew I've ever made in the slow cooker.
Notes!
1. I put a little less than 1/4 cup dry onion soup recipe mix because of the high sodium
2. Please read the whole recipe before making this. Thank you
3. I used 6 quarts slow cooker
4. I'm sure it can freeze well
5. mine is in the slow cooker for 11 hours. The first hour is always on high heat.

INGREDIENTS

1 cup cubed white potatoes ( I used bout 15 small red potatoes, the ones that don't need peeling, just washing very well)
1 cup (about 20) baby carrots (I also added regular carrots, peeled and sliced thick)1 large 1large onion, quartered and cut into fairly large sections
1 cup diced celery
8 ounces sliced fresh mushrooms
1 1/2 pounds lean beef cubes for stew
1/4 cup dry onion soup recipe mix
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 can (14 1/2 ounces) fat free beef broth
1 can (10 3/4 ounces) reduced-fat, reduced sodium cream of mushroom soup
1 can (14 1/2 ounces) diced tomatoes with juice
1/2 cup frozen green peas
3 tablespoons cornstarch

DIRECTIONS

Peel the potatoes, if desired, and cut into roughly 1/2 inch cubes. Place evenly in bottom of slow-cooker pot.
Scatter onions and carrots over potatoes. Cut celery into roughly 1/2 inch pieces, and add to pot..
Add remaining ingredients, except for peas and cornstarch, in order listed. (DO NOT STIR)
Cover pot and cook on low for 8 to 10 hours, or until meat is fork tender.

Remove lid and stir stew well.
Rinse frozen peas with warm tap water to defrost slightly, and add to pot.
Mix cornstarch with 3 tablespoons of water in a small jar that has a lid. Cover and shake to combine well.
Add half of the cornstarch mixture to stew gradually, stirring gently but well.
Add remaining cornstarch as needed to reach desired consistency.
Serve at once.

Enjoy




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58 (and counting) weeks with weekly WW menus, with lovely pictures



simple-nourished-living.com/category
/f
ood-health/meal-plans-menus-weight-wR>atchers-points/


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23 ways to replace Carbs with Cauliflower


www.hometipsworld.com/23-ridiculousl
y-
delicious-ways-to-replace-carbs-withR>-cauliflower.html


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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon


Delicious, simple and Filling Lentil Soup with Spinach (or Swiss chard) and marrow bones

I made this soup two days ago, served it to company and even the children liked it! We all liked it very much.
A very filling soup!
* I didn't have marrow bones, so I used lamb bones that I had in the freezer. I'm sure it will be as delicious using marrow bones.
* I also didn't add the fresh mint.
* I chop all the vegetables in the food processor.
* Next time I'll use red lentils instead of the green lentils

Ingredients

1/2 cup olive oil (I used 1 tablespoon olive oil and 1 tablespoon butter))
2 onions, chopped fine
6 garlic cloves, minced
3 tomatoes, chopped fine (
2 carrots, coarsely grated (I used 1 pound of carrots, sliced)
2 celery stakes, chopped (I used 6 celery stakes)
1 cup parsley, chopped
6 small marrow bones (or 2 very large marrow bones)
2 cups green lentils, soaked in warm water for 30 minutes (I didn't soak the lentils and it was fine)
Salt and pepper to taste
1 teaspoon hot paprika (or less)
1 teaspoon sweet paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 bay leaf
7 cups low sodium chicken stock (I used 10 cups of chicken broth))
1 1/2 pounds fresh spinach or Swiss chard, rinsed well and chopped (I prefer Swiss chard

Directions

1. Heat the oil, add the vegetables, parsley and bones. Cover and saute for 10 minutes while stirring few times.
2. Add the lentils, salt, pepper, two paprika, cumin, turmeric, bay leaf and chicken broth. Bring to a boli, lower heat and simmer for 1 hour and 20 minutes.
3. Add the spinach, bring to a boil. Lower heat and simmer for additional 20 minutes.
Taste and adjust the spices to your taste, if necessary.
Discard the bay leaf and the marrow bones

Freeze of refrigerate. (I freeze half of the amount)

Enjoy!



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interesting....food for thought

Food Combining Principals


www.acidalkalinediet.net/correct-foo
d-
combining-principles.php



bodyecology.com/articles/food_combin
in
g_optimal_health_and_weight.php



www.diet.com/g/hay-diet


www.builtlean.com/2013/08/05/food-co
mb
ining/



thescienceofeating.com/food-combinin
g-
how-it-works/





Edited by: PERSISTENCEMIMI at: 12/9/2015 (17:23)
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TWO DESSERTS TO “DIE FOR”

DECADENT CHOCOLATE BROWNIES TO DIE FOR
Please read recipe first.
*** At one point you need to work pretty fast.
Pre-heat oven to 350 degrees
*** See list of ingredients on bottom of recipe

INGREDIENTS

Mix A:
Put in a large bowl:
2 cups flour
2 cups sugar

Mix B:
Melt on the stove on LOW heat:
1/2 cup margarine
1/2 cup Crisco (I used butter instead)
1 cup water
4 tablespoons cocoa (I used Hershey's Cocoa, natural unsweetened)

While melting Mix B, put 1 teaspoon baking soda in 1/2 cup buttermilk in a cup.
If you don't have buttermilk, you can mix instead 1 teaspoon vinegar with a little over 1/2 cup milk,

Add melted Mix B to Mix A (sugar and flour)
Now add to it 2 eggs.
Then add the buttermilk and baking soda.
Then add 1 teaspoon vanilla.
Use 15 1/2" x 10 1/2" greased pan.
Bake for 20-30 minutes.

*** When COOLING ( for only 10 minutes) the baked brownies, make QUICKLY the frosting.

FROSTING

Melt on the stove on low heat:
1/2 cup of margarine
5 tablespoons milk
4 tablespoons cocoa

Take off heat. Add to that ONE POUND powdered SUGAR (yes! one pound)
Now add 1 teaspoon pure vanilla AND 1/2 cup chopped nuts, your choice (optional. I didn't add nuts)

While the cake is still WARM, add the hot frosting on top of the baked warm brownies. Make sure the frosting does not fall to the sides of the brownies.

Cool and refrigerate

These brownies freeze beautifully.
Before your event move them from the freezer to the refrigerator.

Enjoy (a small piece)

LIST OF INGREDIENTS NEEDED (for the brownies)
2 cups Flour
2 cups Sugar
1 cup margarine
1/2 cup butter or Crisco
1 cup water
8 tablespoons Cocoa
1/2 cup buttermilk (or vinegar with milk)
Baking soda
2 teaspoons pure vanilla
1 pound powdered sugar
1/2 cups nuts. Your choice. Optional
2 eggs


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

2. APPLE CAKE TO “DIE FOR”

Please read recipe first.

Notes!
1. I like to mix Fuji and granny Smith apples. More Fuji apples.
2. I use at least 3 times more apples than the recipe indicates. Add more water and lemon slices
3. Make the cake when apples are on sale......Remember: You can freeze the cake very successfully.
4. Size of pan is 10" diameter

INGREDIENTS

THE FILLING

3 pounds apples
1/3 cup of sugar
1/2 cup water
2 slices of lemon

DOUGH

2 cups flour
1 teaspoon baking powder
1 cup sugar
1 stick of margarine (2/3 and 1/3)
2 egg yolks
1 tablespoon sugar (I use a little more)

DIRECTIONS

1. Peel, Core and slice the apples. Put in a pot on the stove and add the sugar, water and lemon.
Cook for about 10 minutes until the apples are soft, but still keep their shape.
2. Pre heat the oven to 350 degrees and make the dough:
In a large bowl. put in the flour, baking powder and sugar.
Add 2/3 of the margarine and egg yolks. Mix until you get crumbs like barley size.
3. Put aside 1 cup of the crumbs for later.
Put the crumbs dough in a greased pan. Press the crumbs down and lift a little to the sides. Press well.
4. Drain the liquid from the cooked apples and arrange them over the dough. Put the reserved 1 cup crumbs over the apples.
cut to little pieces the 1/3 margarine stick and spread over the crumbs. Spread now the 1 tablespoon sugar on top.
Bake about one hour, until the cake get a nice golden color.

Serve either cold or better, warm cake with Ice Cream on top or whipped cream.
Yum!

You can cool it well and freeze it, if you wish.

LIST OF INGREDIENTS NEEDED

Apples
Sugar
Lemon
Flour
Baking powder
Margarine
Eggs




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

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


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Best Weight Watchers Recipes
emoticon Points are included for each recipe

emoticon See below Weight Watchers cookbooks for best ever/favorite recipes


skinnyms.com/75-best-weight-watchers
-r
ecipes/



www.weightwatchers.com/util/art/inde
x_
art.aspx?tabnum=1&art_id=7581



www.food.com/slideshow/favorite-weig
ht
-watcher-recipes-160



allmommywants.com/ultimate-weight-wa
tc
hers-recipes-collection/



becomingmartha.com/10-taste-tested-w
ei
ght-watchers-recipes/



www.kitchme.com/the-dish/31-deliciou
s-
weight-watchers-dinners-7-points-or-R>less/



www.snack-girl.com/snack/weight-watc
he
rs-recipes/



@@@@@@@@@@@@@@@@@@@@@@@@@


emoticon Weight Watchers Cookbooks

1. WW 50th Anniversary cookbook
2. WW all time favorites
3. WW simply the best
4. WW simply the best Italian
5. WW simply the best All American
6. Best of WW magazine







Edited by: PERSISTENCEMIMI at: 12/1/2015 (13:34)
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ZUCCHINI SALAD WITH HARD BOILED EGGS
8 servings

INGREDIENTS

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

METHOD

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

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

Enjoy




Edited by: PERSISTENCEMIMI at: 11/23/2015 (15:34)
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PERSISTENCEMIMI Posts: 12,862
10/22/15 9:16 A

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CHOCOLATE AND WALNUTS CAKE

The frosting is optional.
This is not a friendly weight watchers cake, but rarely I make it and serve it when I have guests. I can enjoy a small piece too. Everything about moderation.
It freezes beautifully and tastes divine. Very easy and quick to make. While the oven is pre heating , the cake is ready for the oven.

INGREDIENTS

5-6 oz.(150 g) semi-sweet chocolate (or chocolate chips)
1 1/4 (150 g) sticks of butter (or a little more)
1 cup (200g) sugar
3 eggs
1 cup (140g) rising flour, sifted ( I use all purpose flour and add to it 1 1/2 teaspoons baking powder and 1/2 teaspoon salt, mixed well with the flour)
1 cup (100g) chopped walnuts
1 cup (160g) chocolate chips (milk or semi sweet)

DIRECTIONS
1. Pre heat oven to 350 degrees.
Melt the 1st chocolate and mix with the butter and sugar.
Take off the heat and add the eggs, one at a time, mixing between
2. Add the flour, walnuts, and 2nd chocolate and mix well.
3. Pour into a greased 9x13 pan (or a little smaller) and bake around 40 minutes,
Watch the cake after 30 minutes and check often the oven. It may be ready a little sooner.
Cool the cake completely (you can freeze it now, or make also the frosting)

Optional frosting (delicious. I add it)

1/4 cup pure maple syrup
small container of heavy cream

Mix together over low heat until boiling. Let it boil gently for 1-2 minutes.

Pout the HOT frosting all over the COLD cake
Wait until frosting is cool. You can freeze it now, if you wish or refrigerate, ready to serve.

Before serving, take out the cake from the refrigerator and let it "warm" up about an hour.

Enjoy




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10/19/15 5:07 P

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PERSISTENCEMIMI Posts: 12,862
10/16/15 6:17 P

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TWO " NOT GUILTY" PLEASURES TO DIE FOR

Here are two recipes that do not fall under healthy eating, but on rare occasion, we can have a small piece.
I made the apple pie and the brownies for a large group, and they all wanted the recipes.
Both can be frozen very well, months before the event.
Just take them out 3 days before your event, to the refrigerator.
It is nice to warm up the apple pie in the oven, and if you have Ice Cream, put one scoop over the warm apple pie.

On a scale from1 to 10, (10 is the best) , the apple pie and chocolate brownies are 15 !

emoticon APPLE PIE TO DIE FOR
Please read recipe first.

Notes!
1. I like to mix Fuji and granny Smith apples. More Fuji apples.
2. I use at least 3 times more apples than the recipe indicates. Add more water and lemon slices
3. Make the cake when apples are on sale......Remember: You can freeze the cake very successfully.
4. Size of pan is 10" diameter

INGREDIENTS

THE FILLING

3 pounds apples
1/3 cup of sugar
1/2 cup water
2 slices of lemon

DOUGH

2 cups flour
1 teaspoon baking powder
1 cup sugar
1 stick of margarine (2/3 and 1/3)
2 egg yolks
1 tablespoon sugar (I use a little more)

DIRECTIONS

1. Peel, Core and slice the apples. Put in a pot on the stove and add the sugar, water and lemon.
Cook for about 10 minutes until the apples are soft, but still keep their shape.
2. Pre heat the oven to 350 degrees and make the dough:
In a large bowl. put in the flour, baking powder and sugar.
Add 2/3 of the margarine and egg yolks. Mix until you get crumbs like barley size.
3. Put aside 1 cup of the crumbs for later.
Put the crumbs dough in a greased pan. Press the crumbs down and lift a little to the sides. Press well.
4. Drain the liquid from the cooked apples and arrange them over the dough. Put the reserved 1 cup crumbs over the apples.
cut to little pieces the 1/3 margarine stick and spread over the crumbs. Spread now the 1 tablespoon sugar on top.
Bake about one hour, until the cake get a nice golden color.

Serve either cold or better, warm cake with Ice Cream on top or whipped cream.
Yum!

You can cool it well and freeze it, if you wish.

LIST OF INGREDIENTS NEEDED

Apples
Sugar
Lemon
Flour
Baking powder
Margarine
Eggs



****************************************
****************
emoticon DECADENT CHOCOLATE BROWNIES TO DIE FOR
Please read recipe first.
*** At one point you need to work pretty fast.
Pre-heat oven to 350 degrees
*** See list of ingredients on bottom of recipe

INGREDIENTS

Mix A:
Put in a large bowl:
2 cups flour
2 cups sugar

Mix B:
Melt on the stove on LOW heat:
1/2 cup margarine
1/2 cup Crisco (I used butter instead)
1 cup water
4 tablespoons cocoa (I used Hershey's Cocoa, natural unsweetened)

While melting Mix B, put 1 teaspoon baking soda in 1/2 cup buttermilk in a cup.
If you don't have buttermilk, you can mix instead 1 teaspoon vinegar with a little over 1/2 cup milk,

Add melted Mix B to Mix A (sugar and flour)
Now add to it 2 eggs.
Then add the buttermilk and baking soda.
Then add 1 teaspoon vanilla.
Use 15 1/2" x 10 1/2" greased pan.
Bake for 20-30 minutes.

*** When COOLING ( for only 10 minutes) the baked brownies, make QUICKLY the frosting.

FROSTING

Melt on the stove on low heat:
1/2 cup of margarine
5 tablespoons milk
4 tablespoons cocoa

Take off heat. Add to that ONE POUND powdered SUGAR (yes! one pound)
Now add 1 teaspoon pure vanilla AND 1/2 cup chopped nuts, your choice (optional. I didn't add nuts)

While the cake is still WARM, add the hot frosting on top of the baked warm brownies. Make sure the frosting does not fall to the sides of the brownies.

Cool and refrigerate

These brownies freeze beautifully.
Before your event move them from the freezer to the refrigerator.

Enjoy (a small piece)

LIST OF INGREDIENTS NEEDED
2 cups Flour
2 cups Sugar
1 cup margarine
1/2 cup butter or Crisco
1 cup water
8 tablespoons Cocoa
1/2 cup buttermilk (or vinegar with milk)
Baking soda
2 teaspoons pure vanilla
1 pound powdered sugar
1/2 cups nuts. Your choice. Optional
2 eggs





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PERSISTENCEMIMI Posts: 12,862
10/15/15 9:11 P

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KID - FRIENDLY RECIPES

Great source of recipes I can try for my grand children

www.marthastewart.com/275088/quick-k
id
-friendly-recipes/@center/276948/dinR>ner-tonight#317118


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PERSISTENCEMIMI Posts: 12,862
10/15/15 8:25 P

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One pot chicken and potatoes in the oven

letthebakingbeginblog.com/2014/05/on
e-
pot-chicken-potatoes/


I'll celebrate 13 years of maintenance on July 2nd, 2017!

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PERSISTENCEMIMI Posts: 12,862
10/15/15 8:12 P

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Look at these salad recipes. Very interesting

www.saladgirl.com/pages/salad-girl-r
ec
ipe-cards


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

Large collection of Salads -courtesy of Eating well
www.eatingwell.com/search/apachesolr
_s
earch/salads?filters=type%3Arecipe_cR>ollection


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

Huge selection of salads - Courtesy of taste of home

www.tasteofhome.com/search/index?sea
rc
h=salads





Edited by: PERSISTENCEMIMI at: 10/15/2015 (20:23)
I'll celebrate 13 years of maintenance on July 2nd, 2017!

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PERSISTENCEMIMI Posts: 12,862
10/9/15 10:57 A

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Home made Shake & Bake

4 cups flour
4 cups fine cracker crumbs
2 tablespoons salt (too much)
1 tablespoon sugar
3 tablespoons paprika
2 teaspoons black pepper
1/2 cup cooking oil

Amish Breading Recipe for Baked Chicken

These are the ingredients of a superb breading for Chicken. I do not know how much to use from each of the ingredients. I'll experiment with it.


Corn flakes
Oven fry (buy at Wal-Mart)
Chicken seasoning
Shake & Bake
Paprika
Seasoning salt

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

Amish Breading Recipe for Baked Chicken

These are the ingredients of a superb breading for Chicken. I do not know how much to use from each of the ingredients. I'll experiment with it.


Corn flakes
Oven fry (buy at Wal-Mart)
Chicken seasoning
Shake & Bake
Paprika
Seasoning salt

Chicken coating: two recipes
# 1
1 sleeve snack cracker crushed
3/4 cup finely crushed cornflakes
1/2 cup Bisquick
melted butter
seasoned salt
(first season the chicken with seasoned salt
Mix crackers, cornflakes and Bisquick.
Roll chicken in melted butter

# 2 Coating for chicken

2/3 cup powdered milk
1/2 teaspoon black pepper
q teaspoons paprika
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoondru mustard
2 teaspoons poultry season
1/2 cup flour


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

CHICKEN COATING RECIPES
emoticon
www.tasteofhome.com/recipes/fried-ch
ic
ken-coating



emoticon
www.cooks.com/recipe/z14pw6fj/kentuc
ky
-fried-chicken-coating-mix.html



emoticon
www.cooks.com/recipe/vg60r6ws/baked-
ke
ntucky-fried-chicken.html



emoticon
www.cooks.com/recipe/en8ru21a/krispy
-k
entucky-fried-chicken.html



emoticon
www.finecooking.com/articles/how-to/
cr
unchy-coated-chicken.aspx?pg=0




emoticon
www.finecooking.com/recipes/parmesan
_c
rumbed_chicken.aspx




emoticon
www.finecooking.com/recipes/recipe_o
ra
nge_curry_chicken_pecan_crust.aspx



emoticon
www.finecooking.com/recipes/potato_c
hi
p_crusted_chicken.aspx




emoticon
allrecipes.com/recipe/24005/homemade
-s
hake-and-bake-mixture/




emoticon
www.food.com/recipe/amish-fried-chic
ke
n-coating-448831



emoticon
www.amishshop.com/hazel-doc/amishcoo
ki
ngrecipes/maindishes/poultrystuffingR>/sallys_coating_for_chicken.htm



emoticon
www.food.com/recipe/amish-fried-chic
ke
n-coating-448831






Edited by: PERSISTENCEMIMI at: 11/27/2015 (21:38)
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PERSISTENCEMIMI Posts: 12,862
10/4/15 8:19 P

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BAKED CURRIED ROOT VEGETABLES
Serves 4-6

I made this recipe and it was fantastic. It has a touch of Indian flavors.
It is from the cookbook of Williams- Sonoma "Vegetables of the day". Highly recommended .

**** I didn't follow the recipe exactly:
I added extra sweet potatoes (garnet, my favorite) more carrots, more parsnips, more spices, BUT I used only 1 can of coconut milk (not low fat! not fat free!)


INGREDIENTS

3 tablespoons unsalted butter
1/2 cup (2 oz. / 60 g) chopped yellow onion ( I used sweet Vidalia onion)
2 carrots, cut into slices 1/2 inch (12 mm) thick
1 parsnip, peeled and cut into 1 - inch (2.5 cm) cubes
1 large yellow -fleshed sweet potato, peeled, halved lengthwise, and then cut crosswise into slices 1 inch (2.5 cm) thick
1/2 head florets, cut into florets
1 1/2 tablespoons all- purpose flour
1 1/2 teaspoons coriander seeds, crushed
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons pure Chile powder
1 teaspoon ground cumin
Salt and freshly ground pepper (to taste)
(1/4 cup ( fl oz. /60 mg) chicken broth
1 can (14 fl oz/430 mg) coconut milk
Steamed brown or white rice for serving (optional)
Chopped fresh cilantro for garnish (optional )

DIRECTIONS

Preheat oven to 400F (200C)

In a large, heavy ovenproof pot, melt the butter over medium-high heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots, parsnip, sweet potato, and cauliflower and sauté until the vegetables begin to soften, about 10 minutes.

In a small bowl, combine the flour, coriander and fennel seeds, turmeric, Chile powder, and cumin. Add 1 teaspoon salt and 1 teaspoon pepper and stir to blend. Sprinkle the flour mixture over the vegetables and continue to cook, stirring occasionally, until the flour mixture begins to stick to the bottom of the pot and browns, 3-4 minutes.

Add the broth and stir to scrape up any browned bits from the bottom of the pot.
Stir in the coconut milk, raise the heat to high, and bring to a boil, stirring occasionally.
Cover, place in oven, and bake until vegetables are tender, about 25 minutes.

Serve the stew spooned over rice, if desired. Garnish with cilantro and pepper, if desired.

Enjoy



Edited by: PERSISTENCEMIMI at: 10/6/2015 (18:45)
I'll celebrate 13 years of maintenance on July 2nd, 2017!

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10/4/15 7:59 P

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PERSISTENCEMIMI Posts: 12,862
10/3/15 4:21 P

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Shelly's Middle Eastern Casserole

I made this dish. A friend gave me the recipe.


INGREDIENTS

1 onion, diced
1/2 pound of ground beef or turkey or sausage
1 cup Roasted Eggplant
1/4 cup roasted Hummus any flavor, like roasted garlic
1 ( 15 oz.) can Cannelloni beans, rinsed and drained
2 tomatoes, diced
1/2 teaspoon oregano
1 tablespoon Za'atar, divided (it's a spice)
1/2 teaspoon Kosher salt
A few twists of black pepper
2-3 tablespoons Feta cheese, crumbled

DIRECTIONS

Sauté onion till golden. Set aside. Brown meat until no pink is seen.
Add back the onion and all other ingredients, with the exception of the Feta cheese and 1 teaspoon Za'atar.
Cook for about 5 minutes stirring to combine. Spoon into a Pyrex. Top with Feta cheese and a sprinkle of Za'atar.
Bake at 350 for 30 minutes.
It's great on its own or with sliced cucumbers dressed with Greek yogurt and fresh herbs. leftovers reheat great the next day for Lunch.

More about Shelly and recipes

theworldaccordingtoeggface.blogspot.
co
m/p/whats-eggciting.html







Edited by: PERSISTENCEMIMI at: 10/3/2015 (16:42)
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10/3/15 4:11 P

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Irish
I'm not familiar with B & B. I use butter.
What is unique to B & B?
Have a wonderful weekend
Mimi

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IRISHEI's Photo IRISHEI Posts: 7,685
9/29/15 7:23 A

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Mimi,
I have been using Brummel + Brown on my whole grain toast.
Do you know if it is better to be using butter or is B+B ok?
Thanks.
Hugs, Irish Ei

Edited by: IRISHEI at: 9/29/2015 (07:24)
Spark Anniversary 9/2/2010

Irish Ei
from: OH
January 31
EST


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PERSISTENCEMIMI Posts: 12,862
9/26/15 11:32 A

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Healthy Foods, Fast
Great recipes, courtesy of the Food Network. There are days that this link can be very handy and helpful.
Enjoy!



www.foodnetwork.com/healthy/packages
/h
ealthy-every-week/quick-and-simple.html






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PERSISTENCEMIMI Posts: 12,862
9/23/15 9:14 P

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I can use less butter, Splenda or Stevia and egg beaters to reduce the amount of calories and fat.
Great to take for brunch or dessert.

CREAM CHEESE (OR FRUIT) BLINTZES SOUFFLE (using FROZEN blintzes)
Very easy to make!


www.food.com/recipe/easy-blintz-souf
fl
e-27694










Edited by: PERSISTENCEMIMI at: 9/23/2015 (21:15)
I'll celebrate 13 years of maintenance on July 2nd, 2017!

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PERSISTENCEMIMI Posts: 12,862
9/22/15 5:49 P

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emoticon AMISH VARIOUS COATINGS FOR OVEN "FRIED" CHICKEN


emoticon www.food.com/recipe/amish-fried-chic
ke
n-coating-448831



emoticon www.food.com/recipe/amish-oven-fried
-c
hicken-29977



emoticon www.thruthebugsonmywindshield.com/20
13
/02/11/amish-chicken-src/



emoticon sallysbakingaddiction.com/2014/08/12
/p
retzel-crusted-chicken-bites/



emoticon www.amishshop.com/hazel-doc/amishcoo
ki
ngrecipes/maindishes/poultrystuffingR>/sallys_coating_for_chicken.htm



emoticon www.post-gazette.com/food/2008/11/13
/T
ours-take-you-to-Amish-home-cooking/R>stories/200811130394



emoticon https://www.facebook.com/FoodNetwork
/p
osts/10201235584561715

www.amishreader.com/2013/08/16/oven-
fr
ied-buttermilk-chicken-amish-recipe/



emoticon fromthecheftoyou.com/amish-oven-frie
d-
chicken/



emoticon https://www.pinterest.com/enyerbug/c
ri
spy-chicken-fried-or-baked/



emoticon www.food.com/recipe/cornflake-cruste
d-
chicken-328726



emoticon www.foodnetwork.com/recipes/cat-cora
/c
rispy-baked-fried-chicken-recipe.html



emoticon recipeofhealth.com/recipe/search/bak
ed
-chicken-with-ritz-crackers-recipe



emoticon www.food.com/recipe/oven-fried-chick
en
-with-corn-flakes-43162



emoticon www.food.com/recipe/amish-baked-frie
d-
chicken-107674



emoticon www.justapinch.com/recipes/main-cour
se
/chicken/the-omg-oven-fried-chicken.R>html



emoticon www.familyoven.com/recipe/oven-fried
-g
arlic-chicken/140675



emoticon www.bunsinmyoven.com/2015/09/15/oven
-f
ried-buttery-chicken-legs/



emoticon recipeofhealth.com/recipe/amish-frie
d-
chicken-coating-450115rb



emoticon https://recipes.sparkpeople.com/grea
t-
recipes.asp?food=pampered+chef+bakedR>+fried+chicken



emoticon bakerette.com/crispy-cheddar-chicken
-t
enders/



emoticon www.foodnetwork.com/recipes/patrick-
an
d-gina-neely/pat-and-ginas-oven-frieR>d-chicken-recipe.html



emoticon www.foodnetwork.com/recipes/ina-gart
en
/oven-fried-chicken-recipe.html



emoticon divascancook.com/easy-oven-fried-chi
ck
en-recipe/



emoticon www.pillsbury.com/recipes/crisp-oven
-f
ried-chicken/b60a2e9e-4f38-4a4c-a1d8R>-0d27f36102da



emoticon www.bettycrocker.com/recipes/oven-ba
ke
d-chicken/faf6d9c9-ee67-4a7b-86ec-8bR>f0c93a8124



emoticon www.thereciperebel.com/the-best-oven
-f
ried-chicken/



emoticon www.epicurious.com/recipes/food/view
s/
herb-and-spice-southern-fried-chickeR>n-358324



emoticon www.deepsouthdish.com/2012/01/picnic
-o
ven-fried-chicken.html



emoticon allrecipes.com/recipes/650/meat-and-
po
ultry/chicken/fried-chicken/



emoticon https://www.hy-vee.com/grocery/PD287
06
46/Kraft-Oven-Fry-Extra-Crispy-SeasoR>ned-Coating-for-Chicken



emoticon smittenkitchen.com/blog/2008/01/frie
d-
chicken/



emoticon www.simplyrecipes.com/recipes/parmes
an
_chicken/



emoticon wild-turkey.wonderhowto.com/how-to/r
ep
licate-colonel-sanders-kentucky-frieR>d-chicken-secret-recipe-0128693/



emoticon www.food.com/recipe/amish-baked-frie
d-
chicken-107674?photo=139369



emoticon www.cooks.com/rec/search/0,1-0,amish
_o
ven_fried_chicken,FF.html



emoticon www.amishreader.com/2013/08/16/oven-
fr
ied-buttermilk-chicken-amish-recipe/



emoticon growingupgabel.com/amish-baked-chick
en
/



emoticon www.justapinch.com/recipes/main-cour
se
/chicken/amish-oven-fried-chicken.html



emoticon www.justapinch.com/recipes/main-cour
se
/main-course-chicken/oven-fried-chicR>ken-7.html



emoticon www.justapinch.com/recipes/main-cour
se
/chicken/oven-fried-chicken-thighs.html



emoticon www.justapinch.com/recipes/main-cour
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/main-course-chicken/oven-fried-chicR>ken-w-broccoli-rabe.html



emoticon communitytable.parade.com/170371/par
ad
e/the-joys-of-midwestern-fried-chickR>en-and-gravy/



emoticon www.recipelion.com/Chicken-Recipes/H
ow
-to-Make-Great-Fried-Chicken-20-ScruR>mptious-Fried-Chicken-Recipes



emoticon www.vintagekidsmodernworld.com/2013/
04
/meal-planningone-small-change-at-a-R>time/



emoticon www.bunsinmyoven.com/2013/11/04/oven
-f
ried-chicken-strips/



emoticon www.turkeycreeklane.com/?p=197


emoticon www.specialfoodrecipe.com/amish-oven
-f
ried-chicken




emoticon emoticon emoticon






Edited by: PERSISTENCEMIMI at: 9/23/2015 (16:59)
I'll celebrate 13 years of maintenance on July 2nd, 2017!

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PERSISTENCEMIMI Posts: 12,862
8/14/15 6:23 P

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Basic recipe of fruit pie
Courtesy of WW recipe review board


www.weightwatchers.com/community/mbd
/p
ost.aspx?page_size=25&rownum=9&threaR>dpage_no=1&sincedate=2%2f15%2f2015+1
2%
3a00%3a00+AM&thread_id=170024029
&board
_id=130&forum_id=1&thread_na
me=Request
%3a+fruit+pie&mod_no=&da
terange=all&vi
ewchange=OPENDATEDESC


I'll celebrate 13 years of maintenance on July 2nd, 2017!

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PERSISTENCEMIMI Posts: 12,862
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Page 1 - collection of cholent recipes


Modern cholent emoticon

www.haaretz.com/life/culture/modern-
ma
nna-recipe-tbeet-adapted-from-victorR>ia-levy-1.407786



Cholent (stew) guide and recipe emoticon

http://www.familyfriendlyfood.com/2010/0
5/cholent-a-15-hours-shabbat-stew-a-k-
a-hamin-chamin/ www.familyfriendlyfood.com/2010/05/c
ho
lent-a-15-hours-shabbat-stew-a-k-a-hR>amin-chamin/



Claudia Roden Cholent emoticon
www.myjewishlearning.com/culture/2/F
oo
d/Ashkenazic_Cuisine/Germany/CholentR>/Cholent_Recipe.shtml



Chicken Cholent emoticon

1 pkg chicken leg quarters
2 potatos cut in small pieces
1 onion whole
1 parsnip in chunks
1 cup barley
1 leaf of leek
onion powder
garlic powder
paprika
salt generously
2 soup spoons of chicken soup mix
a few shakes of soy sauce
2 or three small drops of honey
4 1/2 cups of water

Dump it all in your crockpot. Turn it on. Watch it cook. Enjoy 25 hours later.


8 Cholents emoticon

www.myjewishlearning.com/recipes/?ai
d=
t&v=86



Moroccan Dafina emoticon

www.tastebook.com/recipes/2885793-Mo
ro
ccan-Dafina-Sephardic-Cholent



Cholent - epicurious emoticon

www.epicurious.com/recipes/food/view
s/
chief-of-staff-cholent-hebronite-hamR>im-231758



Cholent - Wikipedia emoticon

en.wikipedia.org/wiki/Cholent


Safta Rachel Chamin emoticon


jewishfoodexperience.com/recipes/saf
ta
-rachels-hamin/



Tori Avey Cholent emoticon

toriavey.com/toris-kitchen/2011/01/c
ho
lent/



Many recipes of Chplent emoticon


www.cyber-kitchen.com/rfcj/category.
cg
i?category=CHOLENT



Cholent from Morocco emoticon

www.grouprecipes.com/105827/cholent-
fr
om-morocco.html



The stew that cooked for 12 hours emoticon

articles.latimes.com/2002/sep/25/foo
d/
fo-watch25



Vegetarian Chamin emoticon

www.israelnationalnews.com/News/News
.a
spx/172972#.VQySh47F_VU



More cholent recipes emoticon

www.aish.com/f/r/80407277.html


Levana's whole foods emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



Moroccan chamin emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



4 cholent recipes emoticon


jewishexponent.com/cholent-a-taste-o
f-
the-world-to-come



Root vegetable chamin emoticon

www.baronesstapuzina.com/2010/01/12/
ha
min-slow-cooking-for-the-soul/



Tebbet cholent emoticon

www.bigoven.com/recipe/tebeet-a-seph
ar
dic-chicken-cholent/29726



Ari cooks chamin emoticon

https://aricooks.wordpress.com/tag/s
ep
hardi-cholent/



Spanish cholent emoticon

jewishstudies.washington.edu/convers
o-
cookbook/adafina-sephardic-sabbath-sR>tew/



You tube Moroccan chamin emoticon

https://www.youtube.com/watch?v=-M65
pG
a2knw



Moroccan chamin emoticon

www.oorahspirit.org/moroccan-chamin-
se
phardic-cholent/



Dafina cholent emoticon

www.globalgourmet.com/food/cookbook/
20
09/jewish-slow-cooker/dafina.html#axR>zz3Uxw0NUPl



Yummy vegetarian cholent recipes emoticon

www.jewishveg.com/recipes.html


Vegetarian cholent emoticon

www.haaretz.com/culture/modern-manna
-r
ecipe-vegetarian-cholent-1.409323
emoticon

Joan Nathan cholent

cooking.nytimes.com/recipes/1013371-
ch
olent
emoticon

www.jewishmag.com/43mag/cholent/chol
en
t.htm
emoticon

www.myjewishlearning.com/recipe/chol
en
t-recipe/
emoticon

www.npr.org/sections/thesalt/2014/02
/2
2/280231765/cholent-the-original-sloR>w-cooked-dish
emoticon

www.aish.com/f/r/80407277.html emoticon

whatjewwannaeat.com/cholent/ emoticon

www.saveur.com/article/Recipes/Chole
nt
-Beef-Stew
emoticon

www.pbs.org/food/recipes/cholent/ emoticon

www.latimes.com/food/la-fo-cholent-s
-s
tory.html
emoticon

orsimcha.com/cholent-cook-off/cholen
t-
cook-off-2012-recipes/
emoticon

recipes.sparkpeople.com/cookbooks.as
p?
cookbook=318978
emoticon

kosheronabudget.com/koab-recipe-exch
an
ge-cholent/
emoticon

www.jewishfood-list.com/recipes/chol
en
t/&cholent_index.html


food52.com/recipes/8597-traditional-
me
at-cholent-overnight-jewish-shabbat-R>stew
emoticon

www.worldofjudaica.com/jewish-recipe
s/
entrees/traditional-cholent-recipe
emoticon

www.tastebook.com/recipes/2714184-Ga
il
-Rauner-s-Cholent
emoticon

www.centralsynagogue.org/community/f
oo
d/detail/cholent
emoticon

https://laneyhoney.com/recipes/meatc
ho
lent.pdf
emoticon

www.centralsynagogue.org/community/f
oo
d/detail/cholent
emoticon

www.bigoven.com/recipe/kosher-cholen
t/
104364
emoticon

dbschaefer.com/recipes-from-ten-oaks
-m
anor/cholent/
emoticon

food.lizsteinberg.com/2011/11/23/veg
an
-slow-cooker-cholent-with-legumes-frR>eekeh-and-spices/
emoticon

www.vegparadise.com/asknettie72.html emoticon

www.jsonline.com/features/recipes/11
97
84364.html
emoticon






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