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PERSISTENCEMIMI Posts: 11,182
7/6/14 8:05 P

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I plan to make it tomorrow.

DESSERT POLENTA

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

INGREDIENTS

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

DIRECTIONS

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

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

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

Enjoy






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PERSISTENCEMIMI Posts: 11,182
7/3/14 6:49 P

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CHOPPED SALAD

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

Here are the ingredients:

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

Mix all

Enjoy




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PERSISTENCEMIMI Posts: 11,182
6/29/14 2:50 P

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Six Lebanese soups - Vegetarian


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


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PERSISTENCEMIMI Posts: 11,182
6/29/14 2:33 P

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Here are different variations of lentil soup with Swiss chard and potatoes, Lebanese style.
I'll try them out.


allrecipes.com/recipe/chard-lentil-s
ou
p-lebanese-style/detail.aspx?prop24=R>RD_RelatedRecipes



Video -Lebanese style lentil soup with spinach.
Freezes beautifully.


allrecipes.com/video/3371/adas-bil-h
am
od-lebanese-lentil-lemon-soup/detailR>.aspx?prop24=RR_RelatedVideo







Edited by: PERSISTENCEMIMI at: 6/29/2014 (14:45)
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PERSISTENCEMIMI Posts: 11,182
6/27/14 1:01 P

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CRUSTLESS VEGETABLE (and CHICKEN ROTISSERIE) QUICHE


So delicious!
Preparation time is about 10 minute. Baking time about 70 minutes.
When I add the potatoes and chicken, preparation time is longer.
All ingredients are POWER foods. The olive oil has to be measured
See below new additions to this recipe

Notes

1. You can prepare a lot the day before you bake it: Cook potato and dice them. Rinse and chop the baby dill. Sauté, the chopped onions until caramelized. Dice the cooked Rotisserie chicken. Cook the frozen veggies.
Keep all in the refrigerator, and just assemble it the next day.
2. The original recipe asks for close to 2 pounds of frozen peas (thawed ) It is delicious.
I change the frozen vegetables each time I make it. Be creative with your veggies.
3. The original recipe asks for 1/2 cup olive oil. I use 4 tablespoons, divided 2 + 2 (or less)
4. The best ingredient here is the FRESH chopped baby dill.
5. I always DOUBLE the recipe. Freeze half of it. It freezes well.


INGREDIENTS

1/2 cup olive oil (I use 3-4 tablespoons)
2 pounds FROZEN peas (or any other frozen vegetables. Costco has frozen mixed vegetables, also with green beans and adamame = soy beans. I like this mix )
2 teaspoons salt ( instead of salt, I use Osem- , chicken style CONSOME, instant soup & seasoning mix . It has great flavor. There is also seasoning mix , chicken style, in your health store, together with the bulk spices)
1 very large sweet onion, chopped fine (I use 2 large sweet onions)
2 garlic cloves, minced ( I use at least 6)
4 eggs (and 2-3 egg whites because I double the recipe)

1 cup FRESH baby dill
1 teaspoon salt ( I do not use salt)
1/4 teaspoon black pepper ( I use more. Sometimes I add other spices too)
4 slices low calorie bread, whole wheat, made into bread crumbs in the food processor.
1/2 teaspoon baking powder (added to the bread crumbs)
meat, diced, from rotisserie chicken
8-10 small potatoes, cooked and cubed with the skin

DIRECTIONS

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

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

NEW ADDITIONS to this recipe

1. I add to the mix chicken rotisserie meat, diced.
2. I add four slices of low calorie whole wheat bread, made into crumbs in the food processor
3. Ten small potatoes, cooked and cubed
4. SPICES (I love spices): Use your favorite spices for this recipe
Chicken spice (mawassem)
Powder of chicken bouillon - 1 tablespoons
Montreal chicken spice ( McCormick)
Ras El Hanut spice blend - See recipe below
Freshly ground black pepper
Kick'n chicken seasoning (Weber)

****************
Lebanese seven spices seasoning (Curtesy of Paidon publisher - Excellent cookbook = Tje Lebanese Kitchen by Salma Hage)
Excellent!

Makes 7 oz - 175 g

5 tablespoons ground allspice

3 1/2 tablespoons pepper

3 1/2 tablespoons ground cinnamon

5 tablespoons ground cloves

4 tablespoons ground nutmeg

4 tablespoons ground fenugreek

4 tablespoons ground ginger


Mix well all the spices together and store in an airtight container in a dark place.










Edited by: PERSISTENCEMIMI at: 6/29/2014 (14:31)
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PERSISTENCEMIMI Posts: 11,182
6/19/14 3:47 P

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These recipes sounds great. I would like to try most of them. We love vegetarian meals.


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


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







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PERSISTENCEMIMI Posts: 11,182
6/3/14 3:23 P

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Bobby Fley on the cooking channel,

Brunch in Moroccan style
I would love to try these recipes


www.cookingchanneltv.com/shows/brunc
h-
at-bobbys.html


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PERSISTENCEMIMI Posts: 11,182
6/1/14 9:57 P

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

EGGPLANT DISH

INGREDIENTS

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

DIRECTIONS

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

Delicious!




Edited by: PERSISTENCEMIMI at: 6/1/2014 (22:04)
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PERSISTENCEMIMI Posts: 11,182
5/4/14 6:38 P

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Kebab /Koufta Bel Senia

I got this recipe from a friend. I'll make it.


www.recipelion.com/Indian-Recipes/Ka
ba
b-Koufta-Bel-Senia




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PERSISTENCEMIMI Posts: 11,182
5/4/14 6:35 P

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BULGAR AND LAMB (or beef) PATTIES

Very economical because or the bulgur addition.
Very tasty. Great flavors
Best with Tahini served over the hot patties

INGREDIENTS

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PERSISTENCEMIMI Posts: 11,182
5/4/14 6:25 P

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CHICKEN THIGHS WITH SWEET POTATOES, DRY APRICOTS & WINE

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

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

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

INGREDIENTS

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

DIRECTIONS

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

Enjoy




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PERSISTENCEMIMI Posts: 11,182
5/2/14 9:07 P

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VEGETABLE SOUP FROM LEFTOVERS

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

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

VEGETABLE SOUP

INGREDIENTS

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

DIRECTIONS

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

Yummy!
Enjoy



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PERSISTENCEMIMI Posts: 11,182
4/20/14 8:41 P

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I bought today Faro and I wanted to see how it will work in the slow cooker, instead of using Quinoa or Steel cut Oats.
Absolutely WONDERFUL results!!! The Faro was soft, melts in the mouth.
I eat it for breakfast with soy milk, or it is a dessert, or a snack.
You can find it in the bulk section of a whole food store, or in a package in the organic section in the grocery store.

FARO PORRIDGE IN THE SLOW COOKER

INGREDIENTS

1 cup Faro
4 cups of water
2 fresh apples, washed and diced with the peel
3 long cinnamon sticks
A little Splenda brown sugar blend
Few dry cherries
Some cranberries
Few dates, diced
A little Stevia

METHOD

Put all the ingredients in the slow cooker on HIGH setting for about 3-4 hours.
Watch it carefully. Make sure you don't BURN it (remember! It is on HIGH setting) . It is done when the Faro is soft and smooth, with a little liquid in.

Really a great discovery. I love it!





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PERSISTENCEMIMI Posts: 11,182
4/20/14 2:10 P

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BEAN SOUP WITH BEEF BONE MARROW

I made today a fantastic bean soup. My husband ate 2 cups and then additional 2 cups.
This is a sign that this soup is wonderful, when you can eat 4 cups in one seating....smile....

INGREDIENTS

2 cups white dry beans (I used small Lima beans. One package - 16 oz.)
The evening before you make it, put the dry beans in a large bowl and cover them with cold water. Use a lot of water because the beans absorb water and they swell.
1/3 cup olive oil. I used about 3 tablespoons
2 large onions, chopped fine. I used 3 onions. I love onions
4 oz. can of tomato sauce. I used the whole small can of 8 oz.
4 ripe tomatoes. I washed them and used the food processor to chop them, with the peel.
2 teaspoons sweet paprika. I used Hungarian sweet paprika
Hot paprika to taste. I used hot Hungarian Paprika, about 1 teaspoon. We like it spicy.
If you use cayenne, use very little, to taste.
1 1/2 pounds beef stew, or any cheaper meat. I used only 1 pound of beef stew.
4 small marrow bones
2 carrots, peeled, grate coarsely. I used 6 carrots
Salt and freshly ground black pepper to taste. add only near the end
Water to cover all in pot. Instead of only WATER, I used a total of 9 cups liquid.
4 of them were low sodium chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon.

METHOD

1. Submerge the dry beans in lots of cold water in a large bowl for the night before you cook the soup
2. Heat the oil in a large pan. Add the onions and sauté until golden color. Make sure you do not BURN the onions.
Add the tomatoes, tomato sauce, sweet an hot paprika, and keep sautéing 3 more minutes.
Add the beef stew n bone marrow and sauté for 3 more minutes
3. Drain the Lima beans and add to the pot.
Add the carts add water o cover it all. ( I use a total of 9 cups. 4 of them were chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon).
Bring it to a boil
4. Cover and lower heat. Simmer the soup on low heat for 3-4hours, (it took me 3 1/2 hours) , until the Lima beans are very soft.
Now add salt and freshly ground black pepper to taste.


Enjoy





Edited by: PERSISTENCEMIMI at: 4/20/2014 (20:13)
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PERSISTENCEMIMI Posts: 11,182
4/19/14 8:23 P

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PERSISTENCEMIMI Posts: 11,182
4/2/14 4:45 P

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

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

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

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

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

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

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

Cool and refrigerate

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




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PERSISTENCEMIMI Posts: 11,182
3/22/14 6:09 P

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

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

Notes:

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

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

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

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

Spice mix:

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

Mix all together and coat every layer as written below

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

Order of layers

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

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

3. Cook in 350 degrees oven for 30 minutes
4. Lower oven temperature to 300 degrees and cook 2 1/2 hours more
Check now if there is still water in the pot.
5. Lower oven temperature to 275 degrees and cook until you still have little water on the bottom, nothing is burnt and the chicken is moist and ready to eat. (about 3 hours)
Check also that the beans are ready.
If you have time to be at home, you can skip step # 4 and lower it from 350 to 300 right after step # 3
You can lower the oven temperatures to 275 for some time.

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

Enjoy

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

OTHER HAMIN RECIPES


www.joyofkosher.com/recipes/family-h
ei
rloom-chulent/



www.food.com/recipe/shabbat-chamin-c
ho
lent-meat-and-potato-stew-269267



oukosher.org/recipes/shimons-cholent
-r
ecipe-meat/









Edited by: PERSISTENCEMIMI at: 4/20/2014 (13:12)
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PERSISTENCEMIMI Posts: 11,182
3/21/14 9:05 P

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FARRO SALAD

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


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



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

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







Edited by: PERSISTENCEMIMI at: 3/21/2014 (21:10)
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PERSISTENCEMIMI Posts: 11,182
3/20/14 8:41 P

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Today there was a sale of the company BearCreek country kitchens.
I chose the navy beans soup for the protein.
All you have to do is add 8 cups of water and simmer for 15 minutes.

Here is the great addition:
6- 8 cups of frozen vegetables

First I steamed the frozen vegetables with 3 TBS. of water in the microwave, for about 7 minutes.

Instead of adding 8 cups of water to the large pot, I added 10 cups and 1 teaspoon of chicken powder.

When the water boiled, I put in the navy soup PLUS all the steamed vegetables.
When it came again to a boil, I lowered the heat and simmered it for 15 minutes.
Done!

Delicious! and very filling.

True! the Sodium is high, but reduced a little with having now more cups of soup with the addition of the vegetables and water.

Enjoy





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PERSISTENCEMIMI Posts: 11,182
3/19/14 11:32 P

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A taste of Morocco
The Food Network


www.foodnetwork.com/search/search-re
su
lts.html?searchTerm=Morroco&form=gloR>bal&_charset_=UTF-8


Edited by: PERSISTENCEMIMI at: 3/19/2014 (23:33)
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3/19/14 12:00 A

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Chicken Cholent (stew)

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

Notes:

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

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

10-12 boneless, skinless, boneless chicken thighs
2 large onions, chopped and sautéed until caramelized (I do it the day before and refrigerate until use)
12 Small new potatoes, rinsed well, with the peel (you can use large potato and cut to quarters)
1 1/2 cups Lima beans (small) soaked over night in a large container with lots of water to cover, at least 5" above beans
1/2 cup barley
4 dates (optional) Adds great flavor
*** Important! Water to cover only about 1/4 to 1/3 of the pot

Spice mix:

1 tablespoon instant coffee (decaf is fine)
2 TBS Osem Consomme chicken powder (found in the Kosher section)
2 tablespoons Hungarian paprika
Black pepper to taste
1 teaspoon Salt (or less)
Mix all together and coat every layer

DIRECTIONS
1. Pre heat oven to 350 degrees (when I prepare things the day before)
2 Start to layer: Order of layers
Onions on the bottom. Coat with spice mix
Beans. Coat with spice mix
Chicken. Coat with spice mix
Potatoes. Coat with spice mix
Barley. Coat with spice mix
Water to cover only 1/4 to 1/3 from bottom. (see note # 8)
3. Cook in the oven for 30 minutes
4. Lower oven temperature to 300 degrees and cook couple more hours
5. Lower oven temperature to 280 degrees and cook until you still have little water on the bottom, nothing is burnt and the chicken is moist and ready to eat.
If you have time to be at home, you can skip step # 4 and lower it from 350 to 275-280 right after step # 3

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

Enjoy








Star 350 oven for 30 minutes.
Lower to 300 for some time.
If you have time, lower to 275. Always covered with a lid.

Water should NOT cover everything. Cover about 1/4 to 1/3 only.

To get more ideas, here are more Cholent recipes.


www.joyofkosher.com/recipes/family-h
ei
rloom-chulent/


www.chabad.org/library/article_cdo/a
id
/877165/jewish/The-Cholent-Cook-Off.htm


theshiksa.com/2011/01/26/cholent/


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



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





Edited by: PERSISTENCEMIMI at: 3/22/2014 (11:14)
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3/3/14 12:29 A

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Baked tofu in Korean BBQ Sauce


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


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2/24/14 10:48 P

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MOCK CHOPPED LIVER
So good! and good for you.

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

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

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



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2/24/14 6:59 P

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CINNAMON ROASTED BUTTERNUT SQUASH RECIPE

This is really a superb recipe!

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

I made couple of changes:

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


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





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2/24/14 6:34 P

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A friend sent me 3 recipes that she made and liked them a lot.



SPINACH AND FETA CRUST LESS QUICHE
Recipe No. 1

2 cups chopped spinach
1/2 cup feta,
1 piece garlic bread chopped into tiny cubes
1/2 cup Colby jack shreds
6 eggs
1 cup milk (any kind

mix together spinach, feta, bread and cheese in pie dish, cover with mixture of eggs and milk . Make at least 6 hours ahead of time or day before. Bake 375 for 1/2 hour. Really simple and can make this type of recipe so many different ways. A favorite in our house. If you cut it in 8 slices, it comes to about 130 calories each

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

NO DOUGH PIZZA
Recipe No. 2
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

****************************************
*******************
CABBAGE STEAK
Recipe No. 3

slice cabbage into 1" thick pieces, on both sides you need to first rub garlic (I used the minced from the fridge)
then brush with olive oil, then sprinkle with salt & pepper.
I baked them on a foil covered cookie sheet for 1 hour on 400, flipping them halfway through.
They were so yummy and the outside leaves got crunchy and browned and tasted like potato chips!






Edited by: PERSISTENCEMIMI at: 2/24/2014 (18:40)
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1/30/14 10:36 P

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We ate in a restaurant a very flavored chicken. The cook said he used Montreal Spice blend and added to it garlic and oregano. He rubs the chicken pieces all over and then bake it in the oven.
I'll try to duplicate this wonderful chicken dish.


Make at home the Montreal Spice Blend

Yield: Makes about 2/3 cup

Ingredients:

2 tablespoons black pepper
2 tablespoons paprika
1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon cayenne pepper
1 tablespoon ground coriander
1 tablespoon dill seeds
Add Oregano and garlic

Combine all ingredients and store in an airtight container. Keep in a cool, dark place.



www.chow.com/recipes/10590-montreal-
st
eak-seasoning




www.foodiewithfamily.com/2008/12/21/
ho
memade-montreal-steak-seasoning-quicR>k-and-easy-foodie-gift-15/



buttoni.wordpress.com/2013/10/07/hom
em
ade-montreal-steak-seasoning/



www.kalynskitchen.com/2008/06/eating
-s
teak-on-south-beach-diet-and.html



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

Grecian (Greek) Chicken recipes

greekfood.about.com/od/poultrydishes
/r
/Greek-Chicken-Kota-Riganati.htm


greek.food.com/recipe/greek-roasted-
ch
icken-and-potatoes-28358



Greek Chicken Add Montreal seasoning, garlic and oregano
Ingredients:
6 boneless skinless chicken breast halves (about 2 lbs)
2 Tbsp lemon juice, divided
Salt and pepper
4 oz crumbled feta cheese
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley (or 1 Tbsp dried)
Directions: Arrange chicken in 13x9 baking dish. Drizzle with 1 Tbsp of lemon juice.
Season with salt and black pepper. Top with feta cheese and red pepper.
Drizzle remaining lemon juice over chicken.
Bake at 350 for 35 to 40 minutes or until cooked through. Sprinkle with parsley.
Prep time: 10 minutes Cook time: 40 minutes Servings:6


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

allrecipes.com/recipe/greek-chicken/


www.tasteofhome.com/recipes/grecian-
ch
icken-and-potatoes



greekfood.about.com/od/poultrydishes
/r
/Greek-Chicken-Kota-Riganati.htm








Edited by: PERSISTENCEMIMI at: 2/8/2014 (17:12)
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1/30/14 1:04 P

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Spicy Fish Fillet - Yummy!
This is so gooooooood

Notes

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

INGREDIENTS

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

For the sauce:

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

DIERCTIONS

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

Enjoy





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1/30/14 12:35 P

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

Notes

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

INGREDIENTS

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

DIRECTIONS

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

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

Enjoy



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12/23/13 11:59 P

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Taco Casserole



www.thedailymeal.com/points-plus-tac
o-
casserole-0


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12/23/13 9:06 P

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Black Bean Veggie Burgers


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


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12/23/13 9:02 P

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Quarter Pounder Beet Burger


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


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12/23/13 8:59 P

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New York Times Veggie Burger Healthy Recipe



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


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12/23/13 8:53 P

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I love tofu. This recipe looks amazing.




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









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12/23/13 8:47 P

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Christmas Kale Salad

This salad sounds fantastic. I'll make it.


www.nourishingmeals.com/2013/12/chri
st
mas-kale-salad.html#more





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12/16/13 8:09 P

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

INGREDIENTS

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

DIRECTIONS

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

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

Enjoy



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11/29/13 12:02 A

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

INGREDIENTS

One large package of boneless, skinless chicken thighs (Costco) - 8 1/2 to 9 pounds
2 bottles of Costco sweet baby ray's BBQ sauce (40 0z. each) You'll use about 1 1/2 bottles


METHOD

1. Pre heat oven to 350 degrees
2. In a large bowl put in all chicken thighs and BBQ sauce. Mix well.
3. In a LARGE pan (that contain all chicken pieces in SINGLE LAYER) put heavy duty aluminum foil on the bottom (to avoid a lot of cleaning later)
4. Put chicken pieces on bottom in SINGLE layer with all BBQ sauce
5 . Cover well with aluminum foil and bake 1 hour and 45 minutes
6, Take off aluminum foil, INCREASE oven temperature to 425 degrees and continue
baking until chicken is browned well (and have some black spots)l.
WATCH the oven OFTEN (every 4-5 minutes) so you don't burn the chicken.
7. Turn the chicken to the other side. Put back in the oven and again, watch carefully and bake it until it browns well and have some black spots
8. Let it cool and then you can freeze it

9. 3 days before you need to serve the chicken, take it out of the freezer and thaw it in the refrigerator.
Take out of refrigerator. Bring to room temperature and with a cover on (of aluminum foil)
Pre-heat the oven 350 degrees. Hear it for about 30-45 minutes with the cover on,
OR
heat it in the microwave , and serve in chafer (spelling....) dish as I did.

Bon Appetite




Edited by: PERSISTENCEMIMI at: 1/30/2014 (13:54)
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11/22/13 1:54 P

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Corn Casserole

Recipe courtesy Paula Deen
.
Prep Time:8 minInactive Prep Time:5 minCook Time:55 minLevel:EasyServes:6 to 8 servings.




Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions


Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.





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11/20/13 9:25 P

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Today I tasted the Zito Serbian dessert. It was delicious. This recipe looks good. I'll use mostly Stevia and Brown sugar Spend blend instead of the sugar.



caloriecount.about.com/zito-recipe-r
53
5138




allrecipes.com/recipe/zito-zhitokolj
iv
o---serbian-wheat-pudding/morerecipeR>slikethis.aspx








Edited by: PERSISTENCEMIMI at: 11/20/2013 (21:38)
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11/13/13 11:59 P

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I don't remember who posted this recipe, but I made it last year and it was delicious. Thank you.
I'm making it tomorrow and will freeze it for Thanksgiving.

MOIST CORNBREAD IN A JIFFY

Mix together 2 boxes Jiffy cornbread mix (the blue box), 2 eggs, and one can creamed corn.
Add nothing else. That's how it is so moist.

Bake as directed on package

Delicious!





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11/13/13 11:37 P

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HGK's Date-kissed Thanksgiving Sweet Potato Casserole

I'm making it tomorrow and freezing it for Thanksgiving dinner. Sounds wonderful.


www.healthygirlskitchen.com/2012/11/
ha
ppy-thanksgiving.html#more


Edited by: PERSISTENCEMIMI at: 11/13/2013 (23:38)
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WENDYW596's Photo WENDYW596 Posts: 1,692
10/28/13 8:55 P

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Pumpkin Cobbler emoticon
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).

Trust in the Lord with all your heart, and lean not on your own understanding. Acknowledge Him in all your ways, and He will direct your path!
What you eat in private, You wear in public.


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10/19/13 4:53 P

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I saw in the supermarket, in the prepared foods Chicken Pot Pie Muffins. I like the idea, so I'm collecting here recipes.

CHICKEN POT PIE MUFFINS
Courtesy of Betty Cocker


www.bettycrocker.com/recipes/impossi
bl
y-easy-mini-chicken-pot-pies/9a1006cR>f-5b40-4c87-acd8-9c3436210129



www.tablespoon.com/recipes/chicken-p
ot
-pie-cupcakes/88c3fb89-0b08-466d-bb2R>6-27c50aac24fd


Courtesy of allrecipes.com

allrecipes.com/recipe/pot-pie-cupcak
es
/



Courtesy of spponful

spoonful.com/recipes/easy-chicken-po
t-
pie-muffins



shine.yahoo.com/shine-food/chicken-p
ot
-pie-muffin-makeover-184500080.html







Edited by: PERSISTENCEMIMI at: 10/19/2013 (17:02)
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10/13/13 1:38 P

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WHEAT BERRIES SALADS

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

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

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



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

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


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

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


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

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


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

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


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

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



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

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


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

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


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

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


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

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


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

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







Edited by: PERSISTENCEMIMI at: 10/13/2013 (14:09)
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10/9/13 6:26 P

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PERSISTENCEMIMI Posts: 11,182
10/7/13 6:46 P

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

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

SPAHGETTI SQUASH LASAGNA (from the Italian store)

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

INGREDIENTS

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

METHOD

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

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

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

Pre- heat oven to 350 degrees

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

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

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

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

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

Done!

YUMMY! YUMMY! YUMMY!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
xxxxxxxxxxxxxxxx

Spaghetti Squash lasagna recipe
Courtesy of skinnytaste.com

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



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

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



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

Spaghetti squash lasagna recipe
Courtesy of retrofit.com

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



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

Spaghetti squash lasagna recipe
Courtesy of allrecipes.com


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








Edited by: PERSISTENCEMIMI at: 10/7/2013 (19:10)
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PERSISTENCEMIMI Posts: 11,182
10/5/13 5:39 P

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Overnight vegetable soup recipe - Slow cooker

I made this soup. it was so much work. my husband and I did not like it at all!
I'll NOT make it again. Such a disappointment after all that work.


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


Edited by: PERSISTENCEMIMI at: 11/4/2013 (22:49)
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10/5/13 10:07 A

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I would love to cook recipes from this link. Whole Food Recipes!


www.levanacooks.com/

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10/3/13 8:49 P

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RECIPE # 1

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

Pre heat oven 400 degrees

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

Done!

RECIPE # 2

ORANGE SOUP WITH A SHORT CUT

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

Done!





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10/3/13 8:02 P

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LARGE SWEET POTATO KIBBEH with MOZZARELA and TOMATO
Serves 8

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

INGREDIENTS

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

METHOD

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






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PERSISTENCEMIMI Posts: 11,182
9/30/13 8:04 P

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I will try these recipes


Amish baked "fried" chicken

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




Crispy oven "fried" chicken

www.bettycrocker.com/recipes/crispy-
ov
en-fried-chicken/4fae96a5-bac1-46c7-R>b5e6-7561ad5be1b3







Edited by: PERSISTENCEMIMI at: 9/30/2013 (20:14)
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9/22/13 9:57 P

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Vegan recipes


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


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9/21/13 10:29 P

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We went to an Italian restaurant and they served the best Zuppa di Scarola e Fgioli soup
I'm trying to find similar recipes to the one we had. Superb!

Zuppa di Scarola e Fgioli soup


www.food.com/recipe/tomato-and-escar
ol
e-soup-with-white-beans-334065



www.foodnetwork.com/recipes/white-be
an
-and-escarole-soup-recipe2/index.html






Edited by: PERSISTENCEMIMI at: 9/21/2013 (22:58)
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9/21/13 10:12 A

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My friend makes the apple crisp all the time. Really good.

APPLE CRISP

6 big apples sliced thin with the skin.
Spray pam on the baking pan.
Spread slicing apples on the pan.
In the food processor put 1 cup Oates 1/2 - 2/3 cups of brown sugar. 1/2 cup walnuts 1/2 cup raisins. 1 cup low fat granola 2 tbs. olive oil. Few pulses. Spread over the apples bake 30 - 40 min. On 350.




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9/16/13 7:37 P

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

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

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

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

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

INGREDIENTS

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

DIRECTIONS

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

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

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

Nutrients per serving

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

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






Edited by: PERSISTENCEMIMI at: 9/16/2013 (21:51)
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9/15/13 7:30 P

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HIGH PROTEIN CRUSTLESS QUICHE
SO EASY TO MAKE
YUMMY!

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

INGREDIENTS

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

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

That simple!





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9/14/13 10:23 P

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I made this apple crisp without flour and only 2 tablespoons of olive oil.

APPLE CRISP

Pre-heat oven to 350 degrees

INGREDIENTS

6 large apples cored and sliced thin. Leave the skin on.
1 cup Oates
1/2 cup of Splenda brown sugar blend
1/2 cup walnuts
1/2 cup raisins
1 cup low fat granola
2 tablespoons olive oil

METHOD

Spray Pam on the baking pan.
Spread sliced apples in the pan.

In the food processor put the Oats, brown sugar, 1/2 cup walnuts, 1/2 cup raisins, 1 cup low fat granola and 2 TBS. olive oil. Pulse few times to chop. Spread over the apples and bake 30 - 40 min.

Enjoy



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9/11/13 1:44 P

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This recipe was recommended by GOOSIEMOON, our team's member.
Thank you

GRILLED CHICKEN BRUSCHETTA


www.skinnytaste.com/2011/05/grilled-
ch
icken-bruschetta.html















Edited by: PERSISTENCEMIMI at: 9/11/2013 (13:46)
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9/9/13 6:28 P

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I bought a carrot soufflé in a health store, but it was too rich.

This version, from cooking light is wonderful (not as good from the store, full of cream and more...),but I tastes wonderful and it is definitely lighter.

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

6 servings
Each serving:

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

INGREDIENTS:

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

Cooking spray
1 teaspoon powdered sugar (I eliminate it)

METHOD

Pre - heat oven to 350 degrees

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

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





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9/8/13 6:50 P

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

TATER TOTS VEGAN CASSEROLE

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

INGREDIENTS

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

METHOD

Pre heat oven to 350 degrees Fahrenheit.

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

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


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

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

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

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


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

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

Bake uncovered for about 45-60 minutes.

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

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

Enjoy






Edited by: PERSISTENCEMIMI at: 9/8/2013 (20:58)
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9/8/13 6:42 P

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

I just made it and tasted it. It is excellent. Much better than eating steamed cauliflower. The spices added a lot.


FANTASTIC CAULIFLOWER RECIPE

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

DIRECTIONS

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

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

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

Enjoy






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9/8/13 5:08 P

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


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


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9/8/13 4:59 P

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CHOCOLTAE PUDDING

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

Note! You can experiment with any flavor of pudding.

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

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






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9/8/13 4:52 P

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

I just made it and tasted it. It is excellent. Much better than eating a steamed cauliflower. The spices and olive oil added a lot.


EXCELLENT CAULIFLOWER RECIPE

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

DIRECTIONS

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

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

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


Enjoy









Edited by: PERSISTENCEMIMI at: 9/8/2013 (18:44)
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PERSISTENCEMIMI Posts: 11,182
9/6/13 7:47 P

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


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







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

Leader of W8watchers superb healthy recipes

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