Author: Sorting Last Post on Top ↓ Message:
PERSISTENCEMIMI Posts: 11,229
6/27/14 1:02 P

My SparkPage
Send Private Message
Reply
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: 6/27/2014 (13:05)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
6/19/14 3:46 P

My SparkPage
Send Private Message
Reply
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


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
5/4/14 6:27 P

My SparkPage
Send Private Message
Reply
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




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
4/2/14 4:46 P

My SparkPage
Send Private Message
Reply
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.




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
3/22/14 11:17 A

My SparkPage
Send Private Message
Reply
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






Edited by: PERSISTENCEMIMI at: 3/29/2014 (16:00)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
1/30/14 1:05 P

My SparkPage
Send Private Message
Reply
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





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
1/26/14 12:03 A

My SparkPage
Send Private Message
Reply
100 Easy Chicken Recipes with Nutrition information for each recipe
Cooking Light


www.cookinglight.com/food/quick-heal
th
y/easy-chicken-recipes-00412000068136/





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
11/29/13 12:04 A

My SparkPage
Send Private Message
Reply
I write a lot, but it is so easy to make.

Read the WHOLE recipe before you start making it.

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

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

TOTAL TIME: Close to 3 hours (5-8 minutes preparation time)

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

INGREDIENTS

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

METHOD

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

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


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


1. Let it cool and then you can freeze it

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

Bon Appetite


Edited by: PERSISTENCEMIMI at: 11/29/2013 (18:18)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/7/13 6:49 P

My SparkPage
Send Private Message
Reply
*** 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 (19:08)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/3/13 8:06 P

My SparkPage
Send Private Message
Reply
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.






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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/15/13 7:30 P

My SparkPage
Send Private Message
Reply
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!





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/11/13 1:41 P

My SparkPage
Send Private Message
Reply
Thank you. I'll try it. I'll move the link to "What's Cooking This Week"

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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
GOOSIEMOON's Photo GOOSIEMOON SparkPoints: (170,835)
Fitness Minutes: (90,628)
Posts: 6,044
9/11/13 9:01 A

My SparkPage
Send Private Message
Reply
Make this Bruschetta Chicken. Trust me. emoticon

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


Edited by: GOOSIEMOON at: 9/11/2013 (09:02)
"Don't let the fear of the time it will take to accomplish something stand in the way of your doing it. The time will pass anyway; we might just as well put that passing time to the best possible use."

~ Earl Nightingale


 Pounds lost: 67.4 
 
0
20
40
60
80
PERSISTENCEMIMI Posts: 11,229
9/8/13 8:59 P

My SparkPage
Send Private Message
Reply
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






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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/8/13 5:10 P

My SparkPage
Send Private Message
Reply
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









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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/5/13 7:48 P

My SparkPage
Send Private Message
Reply
UNSTUFFED CABBAGE ROLLS
Source: Country light

Cabbage is a super food with lots of nutrients ! Among other health benefits, it is known for healing stomach ulcers and preventing cancer - especially colon cancer. It is very alkaline forming food. Eat it often!

INGREDIENTS

1 1/2 to 2 pounds ground beef or turkey
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

METHOD

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/5/13 7:33 P

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

SLOW COOKED BRISKET AND ONIONS

INGREDIENTS

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

DIRECTIONS

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

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

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

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

Enjoy


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/3/13 6:16 P

My SparkPage
Send Private Message
Reply
SPAHGETTI SQUASH LASAGNA

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

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

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

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

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











SPAHGETTI SQUASH LASAGNA

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

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

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

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

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

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






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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/26/13 5:57 P

My SparkPage
Send Private Message
Reply
CURRIED CHICKEN SALAD WRAPS

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

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

INGREDIENTS

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

DIRECTIONS

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

Enjoy

Nutrition information per one serving:

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







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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/7/13 5:42 P

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


INGREDIENTS

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

METHOD

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

THAT'S IT! PREPARATION IS DONE!

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

TO FREEZE:

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

IMPORTANT: HEATING INSTRUCTIONS FROM FREEZER

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

Unbelievable delicious, moist, and also looks fantastic!

Enjoy


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
WENDYW596's Photo WENDYW596 Posts: 1,692
8/1/13 10:53 A

My SparkPage
Send Private Message
Reply
I found this Quiche makeover and thought I would

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

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

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

Cooking time: 45 minute(s)

Diet type: Vegetarian

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

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 181

Fat: 11

Protein: 9.5

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



Read more: http://www.laaloosh.com/2013/08/01/cheesy-
spinach-and-mushroom-quiche-recipe/#ix
zz2ajDfmNtE

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.


 current weight: -7.0  under
 
10
5
0
-5
-10
PERSISTENCEMIMI Posts: 11,229
7/19/13 11:32 A

My SparkPage
Send Private Message
Reply
Only the lentils patties have the protein. Just add a salad

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

1. LENTIL PATTIES
2. ZUCCHINI PATTIES

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

LENTIL-POTATO PATTIES

INGREDIENTS

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

METHOD

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

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


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

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

INGREDIENTS

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

METHOD

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







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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
7/13/13 8:32 A

My SparkPage
Send Private Message
Reply
Smoked paprika chicken thighs with potato and onion. Food network, Alton Brown.

I have smoked paprika at home, so I'll make this recipe


www.foodnetwork.com/food/cda/recipe_
pr
int/0,1946,FOOD_9936_627437_RECIPE-PR>RINT-FULL-PAGE-FORMATTER,00.html








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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
WENDYW596's Photo WENDYW596 Posts: 1,692
7/10/13 3:31 P

My SparkPage
Send Private Message
Reply
Tomato Basil Chicken

Tender chicken breasts cooked in a silky fresh tomato basil sauce, makes for one seriously delicious and healthy Weight Watchers dinner recipe. It’s incredibly easy to prepare and is a dish the whole family will love.
Ingredients

1 1/2 lbs skinless, boneless chicken breasts, cut into 6 fillets
2 tbsp light butter (I used Brummel & Brown)
1 lb cherry tomatoes, halved
4 garlic cloves, minced
1/2 cup fresh basil, chopped
1/2 tbsp dried oregano
Salt and pepper to taste

Instructions

Spray a medium sized non-stick skillet with non-fat cooking spray or an olive oil mister and set over medium high heat.
Season both sides of chicken breasts with salt, pepper and oregano. Place into pan and cook about 3-4 minutes on each side, or until chicken is almost entirely cooked through.
Turn the heat down to medium and then add in the tomatoes and garlic. Cook for about 4-5 minutes.
Add in basil and butter, and stir until combined. Season with additional salt and pepper as desired. Turn heat to low and let sit for about 5 more minutes.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

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

Number of servings (yield): 6

Culinary tradition: Italian

Calories: 153

Fat: 3

Protein: 24

Entire recipe makes 6 servings
Serving size is 1 fillet with sauce
Each serving = 3 Points +

PER SERVING: 153 calories; 3g fat; 3g carbohydrates; 24g protein; 1g fiber

The post Tomato Basil Chicken Recipe – 3 Points + appeared first on LaaLoosh.

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.


 current weight: -7.0  under
 
10
5
0
-5
-10
PERSISTENCEMIMI Posts: 11,229
2/26/13 8:04 P

My SparkPage
Send Private Message
Reply
I took ideas from different lentil soups, and came up with this one. It's a winner!!!
So filling and so delicious.
Freezes well!
I use the food processor as much as possible.
Chop everything, except potatoes before you start.

*** Please read FIrst the whole recipe. Thank you.

VEGETABLE LENTIL AND POTATO SOUP

INGREDIENTS

2 large sweet onions, chopped
2 tablespoons olive oil
4-5 carrots, peeled and finely chopped
4-5 stalks of celery, finely chopped
3 ripe tomatoes, peeled and diced
1 cup chopped parsley
1/2 pound (or 1/4 pound) beef smokies
1-2 marrow bones
3 ukon potatoes, diced
2 cups brown lentils, washed
10 cups low sodium chicken broth ( or water with chicken bulion, low sodium)
Fresh ground pepper to taste
1 bay leaf

DIRECTIONS

1. Heat the olive oil in the pot. Saute the onions in the olive oil over medium heatuntil they begin to turn brown.
2. Add the chopped celery, carrots and tomatoes, potatoes and parsley, and cook until the vegetables are very soft. If the vegetables start to stick, add some chicken broth (or water). Continue adding chicken broth until the carrots, celery and carrots are done.
3. Add the lentils, the rest of the chicken broth, fresh ground pepper, bay leaf, beef smokies and marrow bone(s).
Allow the mixture to simmer until the lentils are quite soft, probably 30 minutes.
Discard the bay leaf and marrow bones before serving.

The original recipe didn't include potatoes.

Makes 8 servings

Per serving:

220 calories
4 grams fat
0 Cholesterol
12 grams fiber
30 mg sodium
No information on protein and carbs

The original recipe is from an excellent cookbook called Secrets of HEALTHY middle east cuisine by Sanna Abourezk

p.s,.
I do not count points. Because protein and carbs info is ommited, I can't get the true PointsPlus value.

ENJOY!

Just add whole-grains to have a full protein.
Serve with salad.




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/26/12 6:27 P

My SparkPage
Send Private Message
Reply
RED RICE WITH TOMATOES AND OLIVES
6 servings

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

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

INGREDIENTS

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

METHOD

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

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

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

YUMMY!



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/9/12 4:58 P

My SparkPage
Send Private Message
Reply
BEST MEATLOAF EVER
Freezes well
Great for company and for us too, of course!

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

INGREDIENTS

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


DIRECTIONS

Pre-Hear oven to 350 degrees

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

YUMMY!


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/30/12 9:49 P

My SparkPage
Send Private Message
Reply
* You might want to make first only half of this recipe. The whole recipe makes a large amount.
* 1/2 a cup serving is very filling. Delicious.

SPICED LENTIL AND BUTTERNUT TAGINE

INGREDIENTS

1 1/2 cups brown lentils
2 medium tomatoes
1 butternut squash (1 - 1 1/2 pounds), peeled, seeded and cubed
1/4 cup olive oil ( I used less)
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmerik
1/8 teaspoon cayenne
1 teaspoon paprika
1 tablespoon tomato paste
1/2 teaspoon sugar (I used more)
4 teaspoons flat parsley, finely chopped ( I used much more)
3 tablespoons chopped cilantro

DIRECTIONS

Rinse the lentils in a slieve. Tip into a saucepan and add 4 cups cold water.Bring to a boil, skim the surface if necessary, then cover and simmer over low heat for 20 minuets.

Meanwhile, have the tomatoes peeled and chopped fine. Set the tomatoes aside.

Heat the oil in a large saucepan, add the onion, and cook over a low heat until softened.
Add the garlic, cook for a few seconds, and then stir in the cumin, turmerik and cayenne pepper. Cook for 30 seconds, then add the grated tomatoes, paprika, tomato paste, sugar, half the parsley and cilantro, 1 teaspoon salt and freshly ground black pepper to taste.
Add the drained lentils and chopped butternut squash, stir well, and then cover and simmer for 20 minutes or until the squash and lentils are tender.
Adjust the seasoning and sprinkle with the remaining parsley, and cilantro.
Serve hot or warm.

Enjoy




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
6/5/12 5:17 P

My SparkPage
Send Private Message
Reply
CHICKEN WITH LEMON AND OLIVES

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

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

DIRECTIONS

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

Enjoy




Edited by: PERSISTENCEMIMI at: 8/30/2012 (21:06)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
3/23/12 6:20 P

My SparkPage
Send Private Message
Reply
Remember this song?
Oh, what a beautiful morning
Oh, what a beautiful day......

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

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

Notes!

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

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

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

Ingredients

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

Method

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

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

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

Enjoy!



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

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

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

Mix all and enjoy.







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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
1/22/12 7:20 P

My SparkPage
Send Private Message
Reply
The Laughing Cow Chicken Cordon Blue

Recipe submitted by SparkPeople user DEBBSMITH_08. Thank you.
My friend made this recipe yesterday and she said it was wonderful.

Number of servings: 4
One serving has 5 PointsPlus

Ingredients

4 - 4 oz.bonless, skinless chicken breasts
4 wedges Laughing Cow cheese (any flavor), 8 to 12 slices
4 servings extra lean ham (maybe Deli Select)
1/2 package Shake N Bake

Directions

Pre- heat oven to 400 degrees

Pound each to about 1/4 inch thickness.
Spread one wedge of cheese on top of each breast (last night I used the garlic & herb).
Then put on 2 to 3 slices ham.
Roll up the chicken and secure with toothpicks.
Place on a baking tray and sprinkle with Shake N Bake.
Bake at 400 degrees for about 35 to 40 minutes.

Nutrition information per serving:

Calories: 217.3
Fat: 5.2 g
Carbohydrates: 7.1
Protein: 32.0g
Fiber: was not mentioned, maybe because it has no fiber.
I calculated the PointsPlus with 0g fiber.

Enjoy!



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
1/19/12 8:54 P

My SparkPage
Send Private Message
Reply
Recipe Makeover
Macaroni and Cheese
Points+ value: 6
Yields about 1 cup per serving.


Ingredients:

12 oz. whole wheat elbow macaroni

1/2 cup fat-free sour cream
12 oz. fat-free evaporated milk
8 oz. low-fat cheddar or colby cheese
1 Tbsp. Dijon mustard
1/4 tsp. table salt (or less, or omit)
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
2 Tbsp. dried bread crumbs
2 Tbsp. grated Parmesan cheese

Instructions

Preheat oven to 350 F degrees

Cook pasta according to package directions without added fat or salt" transfer to a large bowl: While pasta is hot, stir in sour cream: set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding).
Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes: remove from heat and stir in mustard, salt, pepper and nutmeg.

Add cheese mixture to pasta: mix well. Transfer to a 4- quart casserole dish.

Combine bread crumbs and Parmesan cheese: sprinkle over pasta.

Bake until top is golden, about 30 minutes.

Enjoy!







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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
12/1/11 6:04 P

My SparkPage
Send Private Message
Reply
POT ROAST by Paula Dean

I'll change the vegetable oil to kanol oil or olive oil.
I'm sure it will turn well also in the slow cooker.


www.foodnetwork.com/recipes/paula-de
en
/pot-roast-recipe2/index.html






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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/28/11 3:57 P

My SparkPage
Send Private Message
Reply
CHICKEN TAXCO

From a wonderful cookbook written in 1980 called:
Whole Foods from the whole world, by the La Leche League international

I've made this dish last week and we really liked it.

Notes!
1. I added more carrots and potatoes
2. Instead of the brown sugar I used Splenda brown sugar blend
3. I used good quality balsamic vinegar instead of regular vinegar
4. I'll double the recipe next time. We finished it too quickly...smile...
5. I cooked it longer time than suggested in the recipe

INGREDIENTS

3 lb. (1361 g) cut-up chicken
2 TBS. (27.3 g) oil (I used olive oil)
2 teas. garlic salt (12 g ) (I used fresh minced garlic)
1 1/2 teas. (2.25 g) oregano
1/4 teas. (.533 g) pepper
1/2 teas. (1.13 g) connamon
2 TBS. vinegar
1 bay leaf
4 carrots, coarsely chopped (I used more)
2 potatoes, coarsely chopped (I used more)
3 medium onions cut into wedges (I used 3 large onions)
1/2 cup (163 g) pitted prune halves

Rinse chicken and pat dry. Brown well in oil in large skillet.
Sprinkle with brown sugar, garlic salt, oregano, pepper, cinnamon and vinegar.
Add bay leaf, carrots, potatoes, onions and prunes. Simmer, covered, over low heat until chicken and vegetables are tender:
Discard bay leaf.

Yield: 6 servings

Approx Per Serving:

Calories: 414
Protein: 35 g
Carbohydrates: 39 g
Fiber: 5 g
Total fat: 13 g
29% Calories from fat:
Cholesterol: 100 mg
Sodium: 804 mg (that's why I used fresh garlic minced instead)

Enjoy!






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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/16/11 7:09 P

My SparkPage
Send Private Message
Reply



McDonald's Asian salad is a winner!!!

Note! Add a low calorie beef-tomato-cabbage soup, and you have a great meal.

Dr. Onish invented this salad for MacDonald's

Yesterday was the first time I tried the Asian salad at MacDonald.
Low calories,low carbs and even low sodium.
DELICIOUS!

You can make it at home VERY EASILY.

Buy Paul Newman's bottle of low fat Ginger dressing. Wonderful! Keep refrigirated after opening.
small can of madarine oranges, drained
silvered almonds (I think they were raw, not toasted)
Grill chicken pieces (about 3-4 ounces or less....not sure)
Lots of lettuce (you can use any lettuce or leaf greens )
Carrot slices
Cooked shelled adamame (soy beans)
fresh peapods
roasted red peppers

Dressing on the side. Dip your fork with the low fat dressing when eating.

I lost two pounds!! emoticon

I'm making it today again, making it at home for me and my husband.
I'll continue to make this salad on a regular basis.

Enjoy!



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
7/29/11 10:36 P

My SparkPage
Send Private Message
Reply
Walnuts and leftover cooked chicken

I gave this recipe to couple of girls from WW and they made it and LOVED it.
This recipe is really good, especially because of the walnuts!

I usually buy a rotisserie chicken at Costco for $4.99 and remove all bones
You can use leftover chicken from chicken soup

Pre-heat the oven to 350 degrees
Spray the pan with Pam or a little of olive oil

Ingredients

2-3 large vidalia sweet onions, chopped coarsley or sliced
4 garlic cloves, minced
Diced cooked chicken (one rotisserie)
Lots of flat parsley, chopped fine (I use half of a large bunch), or less, to your taste
Lots of fresh baby dill, chopped fine (I use half of a large bunch), or less, to your taste
7-8 ounces chopped walnut, coarsely
3 eggs and 3-4 egg whites, mix it with a fork
Salt and pepper to taste

On high heat, with little olive oil saute the onions until golden brown, mixing often. Add the garlic last minute.
Cool a little the cooked onions.

Mix all the ingredients together and cook in the oven at 350 degrees for 30-40 minutes, until nice and golden on top, but not dry.



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
7/15/11 1:36 P

My SparkPage
Send Private Message
Reply
I would like to try this recipe
By the barefood Contessa

Individual Meat Loaves


www.foodnetwork.com/recipes/ina-gart
en
/individual-meat-loaves-recipe/indexR>.html


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
5/11/11 10:07 P

My SparkPage
Send Private Message
Reply
From the cooking chanel.

Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach


I really want to make this recipe. The combination of ingredients is amazing.
I'll make some changes to lower the calories and fat and I'll use whole wheat penne pasta.


www.cookingchanneltv.com/recipes/pen
ne
-with-point-reyes-original-blue-roasR>ted-butternut-squash-and-spinach-rec
ip
e/index.html







Edited by: PERSISTENCEMIMI at: 5/11/2011 (22:14)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
2/1/11 9:20 P

My SparkPage
Send Private Message
Reply
I got this recipe from a friend. She makes it for company.
I may make some changes to make it more WW friendly.

CRANBERRY CHICKEN

2 cups fresh or frozen cranberries

1/4 cup margarine

3 lbs. chicken thighs (or breasts) ( I use skinned & boned breasts)

2 tablespoons margarine

1/2 cup chopped onion

1/2 cup water

2/3 cup ketchup

1/2 cup brown sugar

2 tablespoon vinegar

1 teaspoon dry mustard



Preheat oven to 375. In roasting pan, melt the 1/4 cup margarine. Place the chicken, skin side down in the pan and bake for 30 minutes. · While chicken is baking, In a skillet sauté the onion in 2 tablespoons margarine until soft. Stir in the water, cranberries, ketchup, brown sugar, vinegar and mustard and bring the mixture to a boil and simmer 15 minutes uncovered. Spoon over chicken and bake 30 minutes longer or until the chicken is done, turning it several times. · Serves 6.





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
7/24/10 9:53 P

My SparkPage
Send Private Message
Reply
A WW friend sent me these two recipes that she already made, from WW.com and said they're delicious and very easy to make.
I'll try them soon.

Cheeseburger Casserole
PointsPlusTM value | 5
Servings | 6
Preparation Time | 30 min
Cooking Time | 55 min
Level of Difficulty | Easy
main meals | Meat, cheese, potatoes-we layered these favorite ingredients into a flavorful casserole. Sort of like a deconstructed cheeseburger and fries.

Ingredients

• 2 spray(s) cooking spray
• 2 large uncooked Yukon Gold potato(es), boiled or steamed whole, drained and cooled
• 1 clove(s) garlic clove(s), minced
• 1 small onion(s), chopped
• 1 small green pepper(s), chopped
• 1 cup(s) mushroom(s), sliced
• 1 pound(s) uncooked ground turkey breast
• 1/8 tsp Durkee Ground Cumin Seed, or other brand
• 1/4 tsp table salt
• 1/8 tsp black pepper, freshly ground
• 2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
• 1/4 cup(s) low-fat evaporated milk
• 1/8 tsp crushed red pepper flakes
• 8 item(s) baked low-fat tortilla chips, crushed

Instructions

• Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
Peel and thinly slice potatoes; layer in prepared

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

Beef and Vegetable Cheese Casserole
PointsPlusTM value | 5
Servings | 6
Preparation Time | 25 min
Cooking Time | 45 min
Level of Difficulty | Moderate

main meals | This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!

Ingredients

1 spray(s) cooking spray
2 medium tomato(es), sliced
2 medium zucchini, sliced
12 oz raw lean ground beef
1 large onion(s), finely chopped
2 clove(s) garlic clove(s), minced
1 cup(s) canned tomato sauce
2 cup(s) fat-free cottage cheese
1 large egg yolk(s)
1/2 cup(s) low-fat shredded cheddar cheese
1 Tbsp parsley, oregano or rosemary, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.

Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.

Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.

Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)
Notes

To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.




Edited by: PERSISTENCEMIMI at: 12/22/2010 (19:22)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
1/26/10 1:55 P

My SparkPage
Send Private Message
Reply
CHICKEN WITH MUSHROOMS, WINE AND BLACK OLIVES IN OLIVE OIL

I've made this recipe today and it is fantastic.
Great for company. Can be made two days before your dinner party.
Great for the whole family.
Serve with potatoes or rice.
I chop everything in the food processor.

I used 12 chicken thighs, skinless and boneless.

INGREDIENTS

1 chicken, dived to 6 (I used 12 chicken thighs)
5 oz. black olives, PITTED (from an olive bar. Not from a can.)
8 oz. white mushrooms, thick slices
1/4 cup olive oil (I used two tablespoons)
2 onions, sliced (I used huge vedalia onions)
1 cup celery leaves, chopped (I used 3 long celery stalks)
1 red pepper, chopped (I used an extra large pepper)
3 carrots, chopped coarsely (I used 4 carrots)
3 garlic cloves, minced (I used 6)
1 cup fat free low sodium chicken broth
1 cup white wine
Salt and black pepper to taste
1 teaspoon marjoram
Chopped parsley (about 1/2 a cup)

DIRECTIONS

1. Cut the mushrooms to thick slices or to quarters.
.
Heat the oil in a heavy large pot and saute the chicken parts both sides until golden with the mushrooms.
Take out the chicken and put aside.
2. Add to the pot onions, garlic, celery, carrots and red pepper and keep sauteing 10 more minutes.
Add back to the pot the chicken, the mushrooms and the pitted olives.
Add the spices, chicken broth and wine and bring to a boil.
Lower heat and simmer until the chicken is soft and the sauce gets thicker (I cooked it for 1 hour).
Add the parsley and cook 3 more minutes.



Edited by: PERSISTENCEMIMI at: 8/9/2010 (17:08)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
12/26/09 12:30 P

My SparkPage
Send Private Message
Reply
Chicken Thighs in Coconut milk, sweet Chili sauce and ginger.

Wow! This is so superb!
So easy to make!
Great for company!
Wow! The suace is incredible!
* I'll try to freeze some of it and check how it taste after thawing and re-heating)
* Some ingredients here are high in calories but the sauce is mostly to flavor the chicken while cooking. I'll probably use only 2-3 tablespoons of the suace over my chicken.
* I'll not use the hot pepper because the sweet chili sauce is pretty hot.
* I'll buy the SMALL skinless, bonless chicken thights only in Trader Joe's, Costco or the market.
I'll buy regular coconut milk and NOT the light can.

Ingredients

1/2 cup olive oil ( I used only 2 tablespoon or even less)
2 pounds chicken thighs, SKINLESS and BONELESS (I used 3 pounds for this recipe)
1 - 13.5 ounces can of coconut milk ( I did not use the light one. I'll try it next time with light coconut milk)
Chopped cilantro (optional)
1 TBS. fresh ginger, peeled and minced
1 hot pepper, seeded and chopped ( I do not use it)
6 cloves of garlic, minced
2/3 cup sweet chilli sauce (wonderful!!!)
1 TBS. teriyaki or soya sauce
Salt and fresh grounded black pepper (I do not use the salt, because there is enough salt in the other ingredients)

1. Heat the oil in a wide pot of a large pan and saute the chicken until golden color(on both sides).
Add all the other ingredients and stir together.
2. Bring to a boil, cover, lower the heat and cook (covered) until the chicken is ready and the sauce is thicker. (I cooked it for 1 hour and sometimes longer).
If the sauce is not thick enough, take out the chicken thighs and on high heat cook the sauce untill it becomes thicker.
Taste again and adjust the seasoning, if needed.
Serve with cilantro over it.

Absolutely delicious!

emoticon emoticon






Edited by: PERSISTENCEMIMI at: 10/15/2011 (16:55)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
12/25/09 6:23 P

My SparkPage
Send Private Message
Reply
Jambalaya by Paula Dean


www.foodnetwork.com/recipes/paula-de
en
/jambalaya-recipe/index.html


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
12/17/09 7:49 P

My SparkPage
Send Private Message
Reply
Bacon, Egg and Cheese Casserole

6 slices turkey bacon, cut into 1/4 inch pieces
12 oz. package frozen hash-browns
1 onion, chopped
3 large eggs
3 egg whites
3/4 c. part skim ricotta (I substituted cottage cheese)
2/3 c. shredded reduced fat. Swiss
3 Tbs. grated Parmesan cheese
3 Tbs. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. freshly grated black pepper
pinch cayenne

Preheat oven to 375. Spray 7X11 baking dish with nonstick spray.

Spray nonstick skillet with nonstick spray and cook bacon over med-high heat till crisp, about 4 min. Add potatoes and onion, cook, stirring till potatoes are tender and golden, about 6 min. Remove from heat and let cool slightly.

Meanwhile, beat eggs and egg whites in large. bowl. Add ricotta, 1/3 cup Swiss, Parmesan, flour, baking powder, salt, pepper and cayenne, stirring till blended. Stir in potato mixture. Pour into baking dish and sprinkle with reserved Swiss. Bake till slightly puffed and golden and cheese is melted, 30-35 min.

Original poster said she doubles recipe and bakes in 9X13 pan about 45 minutes.


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
12/14/09 8:10 A

My SparkPage
Send Private Message
Reply
INEXPENSIVE LENTILS AND BURGUL PILAF WITH LAMB (OR BEEF)

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

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

Ingredients

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

Directions

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

Serve with vegetable salad.

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




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
12/8/09 10:25 A

My SparkPage
Send Private Message
Reply
BRISKET
From Martha Stewart.com

It looks like a great recipe to try.


www.marthastewart.com/recipe/brisket




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
11/29/09 7:42 P

My SparkPage
Send Private Message
Reply
Cubanelle (light green sweet peppers) with spicy chicken sausages in Greek style

This is an unbelievable recipe, but the recipe has to be followed exactly as written. No changes! No substitutions!
This is my newest favorite recipe!

Notes!
1. I buy the chicken sausages only from the fresh market, usually sun-dried tomato chaicken sausages and peppers and onion chicken sausages. They taste so much better than any kind sold in Trader Joe's, Costco, Sam's club, etc... (my personal taste).
2. Use ONLY fresh tomatoes. Not canned tomatoes.
3. Use ONLY the cubanelle peppers and not any other weet peppers. They're more expensive but the taste is wonderful and well worth it!
4. Serve with rice or potatoes or add bread to dip into the sause .

INGREDIENTS

2 pounds cubanelle peppers
2 pounds chicken sausages, uncooked (I used only 1 pound)
Olive oil for frying (I used about 2-3 TBS.)
3 onions, chopped fine (I used large onions)
6 garlic cloves, minced
2 pounds FRESH tomatoes, peeled and chopped (in the food processor)
6 hot peppers without the seeds, chopped
Salt and pepper to taste
1 teaspoon sugar

DIRECTIONS

1. Cut the greewn peppers to quarters and make slits in the sausages.
2. Heat a little olive oil in a large pan and saute the sweet peppers until golden color. Take them out and then saute the chicken sausages. Take them out too.
3. Add tiny olive oil to the pan and saute the onions and garlic until golden color.
Add the tomatoes and the hot peppers.
4. Cover the pan, bring to a boil, lower the heat and simmer for 45 minutes until the suase thicken a little (this step is very important).
5. Add to the pan the sweet peppers and the sausages, add salt, pepper and sugar, and continue to simmer for 30 minutes more.

Yum!!!


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
11/26/09 11:36 A

My SparkPage
Send Private Message
Reply
emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Mimi's THANKSGIVING ABSOLUTELY SUPERB TURKEY

We got this absolute wonderful recipe from friends long time ago and that's the only recipe we make every year and enjoy so much.
It's a traditional recipe, NOT a "diet" recipe!

emoticon It's actually very easy to make! It looks hard because i write a LOT.

NOTES!
1. If guests come between 6:00pm and 6:30 pm, we have to start the preparations at 12:15 pm.
Pre-heat oven at 12:30 pm.
2. 21 pounds frozen Butterball turkey (that's the only one we use with great results) required thawing 6 full days in the garage refrigirator.
3. Walmart has great sales. Check it about two weeks ahead of time (this year it was 98 cents per pound)
4. Buy one extra package of 4 turkey necks for better flavor.
5. Prepapration the day before: rinse thourouly the turkey, inside and out. Take out the twp bags with turkey parts and save. Take out the kidney and throw it because it's bitter.
In a pot, put the turkey parts from the two bags AND the package of turkey necks. Fill it with water, bring to a boil, lower heat skim off the foam and simmer for 2 1/2 hours.
Take off the meat, cool it off and then pull out all the meat, small pieces, and save in a seperate conatainer.
Save also all the liquids, cool it and refrigirage both over night.
6. The day of Thanksgiving: chop one medium onion and about 5 celery stalks in the food processor, seperately.
7. We cook the turkey in Reynolds Oven Bags, turkey size 8/24 pounds.
8. We only use frozen Butterball turkey.
9. Use only the lower rack when cooking to allow the bag to expand without touching the top walls of the oven.
10. I'm using my largest Circulon pan.

NOTES FROM BUTTERBALL COMPANY

1. Follow directions of Reynolds oven bag.
2. For turkey size between 18 and 22 pounds, cook at 350 degrees the whole time. It will take between 3 and 3 1/2 hours.
3. When using cooking bag, use only BAKE mode and NOT convection mode.
4. Insert the meat termometer deep into the stuffing that is in the LARGE space (and not into the turkey breast or other parts of the turkey).
5. When temeperature in the stuffing reaches 165 degrees, the turkey is done.
6. The turkey cooks faster because it's on 350 degrees (and not the usual 325 degrees)


INGREDIENTS

20 or 21 frozen Butterball turkey
2 bags of Pepperidge Farm cubed Sage & Onion Suffing (that's is the only one we use). We usually use 1 1/2 bags.
Reynolds Oven Bags, turkey size 8-24 pounds
1 medium onion, chopped fine in the food processor
5 celery stalks, chopped fine in the food processor.
1 tablespoon flour plus 1/2 cup flour for making the gravy at the end.
The reserved chopped cooked meat from the day before
The reserved liquids from the day before, as much as needed to make the stuffing moist but not soggy.
1 stick of margarine, 1/4 pound (yes! one full stick!)
My own largeest Circulon pan (no need to buy aluminum foil pan)
Kosher salt
Aluminum foil

DIRECTIONS

The day before Thanksgiving:

Prepapration the day before: rinse thourouly the turkey, inside and out. Take out the twp bags with turkey parts and save. Take out the kidney and throw it because it's bitter.
Coat turkey generously inside and outside with kosher salt and refrigirate.
In a pot, put the turkey parts from the two bags AND the package of turkey necks. Fill it with water, bring to a boil, lower heat skim off the foam and simmer for 2 1/2 hours.
Take off the meat, cool it off and then pull out all the meat, small pieces, and save in a seperate conatainer.
Save also all the liquids, cool it and refrigirage both over night.

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

The day of Thanksgiving

* Start the preparations at 12:15 pm
* Pre-heat the oven 350 degrees at 12:30
* Total preparation time before cooking is 35 minutes
1. Do not rinse the turkey.
2. In a very large bowl, put in 1 or more bag of Pepperidge farm onion and sage bag (about 1 1/2 bags or less), the onion, celery, cooked meat.
3. heat the reserved liquids and add 1 stick of margarine until melted.
4. Put as much hot liquids (with melted margarine) over the Pepperidge Farm cubes, celery and onions until wet but not soggy.
5. Mix well everything.
6. Stuff the turkey. Don't push or put too much.
Stuff BOTH inner posterior and outerior cavaties.
7. Saw both places with a thread, using a large needle.
* Also saw/attach the wings to the turkey.
8. Coat generously the turkey only on the outside.
9. Put 1 tablespoon flour in the cooking bag, shake well, until well coated and throw access flour out.
10. Put stuffed turkey in the bag. Make 6 slits on the top of the bag.
Layer the pan with aluminum foil. Cut down the cleaning afterwards.
Put turkey so breast side is UP, on top and bake for about 3 to 3 1/2 hours.
11. Ready when meat and drumsticks begin to seperate from bone and when reached 165 degrees.
12. Cut bag open and pour joices out and save them for the gravy.
13. Let the turkey stands for at least 30 minutes.
Then take off the meat and seperate dark from white turkey meat.
We do this stage in advance and put the meat in two covered containers that have liquid fuel to keep the meat moist and hot until guests arrive.
14. To make the gravy:
Put juices in a large pan. Add 1/2 cup flour, mixed well with cold water (no lumps).
Boil for 5 minutes untill it becomes thick. If more liquids are needed, add hot water or start with less flour.

WOW! It's so delicious! I can't wait to eat it today!!!

Happy Thanksgiving






Edited by: PERSISTENCEMIMI at: 11/26/2009 (14:38)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
11/25/09 2:48 P

My SparkPage
Send Private Message
Reply
Home made chicken, pork, beef,,,, sausage recipes collection


www.meatprocessingproducts.com/sausa
ge
-recipes.html?OVRAW=Homemade%20chickR>en%20sausage%20recipe&OVKEY=homemade
%2
0sausage%20recipe&OVMTC=advanced
&OVADI
D=19531001513&OVKWID=179279703013



How to make chicken sausage

www.ehow.com/how_2289546_make-chicke
n-
sausage.html



Home made making sausages recipes collection

thespicysausage.com/sausagemakingrec
ip
es.htm#poultrysausage



Turkey sausage recipes

www.butterball.com/recipe_search/pro
du
ct/Sausage


www.cdkitchen.com/recipes/cat/1910/


Chicken and sun dried tomato sausage

www.recipelink.com/mf/31/51912


Chicken sausage recipe from rachel Ray

www.foodnetwork.com/recipes/rachael-
ra
y/chicken-sausage-patties-recipe/indR>ex.html



Home made italian sausage seasoning blend recipe

www.grouprecipes.com/11791/homemade-
it
alian-sausage-seasoning-blend.html



How to make home made sausage seasoning

www.howtodothings.com/food-drink/how
-t
o-make-homemade-sausage-seasoning



Video - How to make Italian sausage with drey seasoning

www.howtodothings.com/video/italian-
sa
usage-recipe-adding-dry-spices





Edited by: PERSISTENCEMIMI at: 11/26/2009 (08:21)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
11/8/09 12:57 P

My SparkPage
Send Private Message
Reply
BREAKFAST (OR ANYTIME) CASSEROLE
Posted by NIKASMOMMY

Grease a large casserole dish and pour in a full bag of frozen hash browns. Dice an onion and a green pepper and sprinkle them over the potatoes. Finely dice or shred your choice of meat - you can use leftover rotisserie chicken, extra lean ham, etc - and put that over the potatoes as well. In a bowl, scramble 4 whole eggs, 4 egg whites, 1 small can of diced green chilies and a 1/4c skim milk. If you want your casserole to be a little spicier, add several tablespoons of salsa to the eggs. Pour the egg mixture over the potatoes, then use a fork to gently lift the potatoes in a few areas to let the eggs soak down to the bottom. You don't have to stir it, just lift the potatoes a little. Top with your choice of cheeses and cover with tin foil. Bake for 45 minutes, then remove foil and bake another 15 minutes or until the eggs are set. This dish is generally low in points, but you'll want to plug it into recipe builder with your meat and cheese choices to be sure. You can make this dish the night before - I do that it all the time.




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/31/09 12:28 P

My SparkPage
Send Private Message
Reply
GREEN BEANS WITH CHICKEN WITH GARLIC AND HOT PEPPER

I made this dish yesterday and it was wonderful.
it will also be great for company because it includes lots of green beans.
* I'll buy a big bag of frozen green beans at Constco for this dish. I'll use the whole bag! More beans than the recipe asks for.
* I'll serve my delicious red rice with this dish
* I'll buy skinless bonless chicken thighs at Costco for this dish

Ingredients

8 chicken thighs (or whole chicken cut in 8)
6 ounces beef smokies (stickes)
2 pounds FROZEN grean beans (I'll use a 3 pound bag)
5 tomatoes, peeled and chopped (in the food processor)
10 garlic cloves, minced
1/4 cup oil for sauting (I used 2 TBS. olive oil)
1 hot pepper, minced
Salt and pepper to taste
1 teasponn sweet paprika
Hot paprika to taste (cayenne)

Directions

1. In a heavy pot heat the oil and saute the beef smokies and hot pepper until browned (but not burned). Remove and keep aside.
2. Add to the pot the chicken pieces and saute until golden brown, all sides.
Return the beef smokies and hot pepper to the pot, add spices and 1 cup water, bring to a boil and simmer for 45 minutes
3. In the meantime, cook the forzen beans in water and salt about 5 minutes and add to the pot (I didn't do it. I just added the FROZEN beans to the pot and cooked it longer)
4. In another pan, heat a little oil, add the tomatoes, garlic, salt, pepper, paprikas and fry for 5 minutes.
Add it to the heavy pot and cook a little more until chicken and green beans are cooked well.
Serve with rice.



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/23/09 2:47 P

My SparkPage
Send Private Message
Reply
Beef stew from Sandra Lee.

Ingredients:
4 celery stalks, chopped
4 carrots, peeled and sliced into 1-inch thick rounds
4 red potatoes, chopped into large dice
1 medium onion, chopped
1 teaspoon chopped fresh thyme leaves
(1-pound) chuck roast, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 (14.5-ounce) can less sodium beef broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon hot sauce
Salt and fresh ground black pepper

Directions:

In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/23/09 2:28 P

My SparkPage
Send Private Message
Reply
BBQ Chicken Pizza
Posted by KDGS43

1 (14oz.) Italian cheese-flavored pizza crust (boboli original)
2 c chopped cooked chicken
2/3 c spicy bbq sauce
1/3 cup slivered red onion
2 T chopped fresh cilantro
1 c shredded part-skim mozzarella cheese

Preheat oven to 450 degrees. Place pizza crust on baking sheet and lightly coat crust with cooking spray. Mix chicken and 1/3 cup bbq sauce in a bowl. Spread remaining 1/3 cup sauce evenly over crust leaving a one inch border. Top with chicken mixture and remaining ingredients. Slide pizza off pan and directly onto oven rack. Bake for 10-12 minutes or until crust is crisp. Cut into 8 slices. Serving size 1 slice.

NI
Cal- 281
Fat- 6.6
Fiber- 1.1


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/14/09 7:21 A

My SparkPage
Send Private Message
Reply
BARBECUED BEEF SANDWICHES
From Rival Crock Pot recipes from around the world, 2003

I've made this recipe last week and it was superb! It had wonderful flavors. Very tasty. Freezes well. I'll definitely make it again and again.
Great for company, just add excellent soup. No work when guests are coming.

Ingredients

3 pounds bonless beef chuck shoulder roast (I used beef stew I had at home)
2 cups ketcup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup dark ,olasses
2 tablespoons worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt (I used less)
1/2 teaspoon dry mustard (I only had refrigirated mustard and I used about 2 tablespoons. it worked well)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
sesame seed buns, split (I used whole-grain bread)

Directions

1. Cut roast in half and place into the crockpot.
Conbine ketchup, onion, vinegar, molasses, worcestershire sauce, garlic, salt, mustard, black pepper. garlic powder and red pepper flakes to large bowl. Pour sause mixture over roast.
Cover and cook at low for 8-10 hours or on high for 4 to 5 hours or until done (I cooked it for 10 hours on low).
2. Remove sauce from cooking liquid, cool slightly, remove fat and shred meat with two forks.
3. Let cooking liquid stand 5 minutes to allow fat to rise. Skim fat.
4. Return meat to stoneware. Stir to evenly coat meat with sauce. Adjust seasoning if desired. Cover and cook on low 15 or 30 minutes until hot.

Note! I didn't follow steps 2 and 3. I just served it without removing the fat. My beef stew didn't have any fat on it.

5. Spoon filling into sandwich buns and top with additional barbecue sauce if desired.



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/13/09 6:29 P

My SparkPage
Send Private Message
Reply
Rachel's Chicken

I got this recipe from a freind. It's so delicious.
We lick our fingers when we eat it.
There are nomeasurments. Just add a little of this and a little of that...
* Pomegranate concetrated juice can be found in asian and medditerranean speciality stores

Chicekn whole legs, cut up, and skinned

Marinate:

Olive oil
Garlic
Honey
Soy sauce
Pomegranate concetrated juice
Hot pepper, diced
hot paprika
Other spices...

Preneat oven to 350 degrees. Put chicken in large pan. Cover with aluminum foil. Bake for 1 1/2 hours.
Remove cover, raised the heat to 375 degrees and continue to cook until it gets golden brown color, without burning it.

Enjoy!


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/6/09 3:46 P

My SparkPage
Send Private Message
Reply
MAIN COURSES - MEAT & POULTRY RECIPES

*** emoticon We do have sperate food categories for the following ones:

1. GORGEOUS GROUND MEATS
2. PORK-THE OTHER WHITE MEAT
3. LAMB RECIPES

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

MEATS
Lean cuts of:
beef
ham
*** LAMB RECIPES emoticon
*** PORK-THE OTHER WHITE MEAT emoticon
veal


Game meats:
bison
rabbit
venison


*** GORGEOUS GROUND MEATS : emoticon
beef
pork
lamb


Lean luncheon meats
Organ meats:
liver
giblets


POULTRY
chicken
duck
goose
turkey
ground chicken and turkey


Edited by: PERSISTENCEMIMI at: 10/6/2009 (16:05)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/3/09 3:07 P

My SparkPage
Send Private Message
Reply
VEAL WITH VEGETABLES, HONEY AND WINE

I've made this dish last week and it WAS AMAZING!
It's now my husband's favorite dish ever!
The taste was so gormet (the wine?)
It's a very special meal!
Great for company.
* I'll try this recipe also with beef stew and chicken thighs.

INGREDIENTS
1 1/2 pounds veal stew (or 1 pound)
1/2 cup flour (or less)
1/2 cup olive oil (I used about 3 tablespoons)
2 large onions, chopped thin
8 garlic cloves, minced
4 celery stalks, diced
3 carrots, peeled and diced
2 pounds tomatoes, peeled and chopped
1 cup white wine
1 tablespoon honey (I put almost 2 tablespoons)
Salt and fresh black pepper, to taste
4 stalks of thyme (I used dry tyhme)
1 teaspoon allspice
Parsley for decoration at the end (I didn't add it)

DIRECTIONS

Cover the veal with flour and get rid of the remaining flour. Heat oil and saute in a heavy pot that can go to the oven until golden color on both sides. Take veak out.

Add to the pot the onions, garlic, celery and carrots, and saute about 10 minutes.
Return the veal to the pot. Add the tomatoes, wine, honey, salt, pepper, thyme and allspice.
Heat oven to 375 degrees.

Cover the pot, boil and move the covered pot to the oven. Cook for 1 1/2 hours.

Uncover the pot and contiune cooking for 20 minutes more to ge a nice color.
Decorate with parsley.

Serve with fresh bread and cool white wine.




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/28/09 6:40 P

My SparkPage
Send Private Message
Reply
BEEF POT ROAST
8 servings
By Sandra Lee
From her cookbook Semi-Homemade, Fast-Fix Family Favorites, page 224

I've made this recipe yesterday and it was amazing!
The best Beef Pot Roast I've ever made or ate.
Great for company
Very easy to make
Can be frozen for later use

INGREDIENTS

1 bag (12- ounce) frozen onions (I used 1 large FRESH onion, chopped)
1 bag (8-ounce) frozen carrot slices (I used about 8 FRESH carrots, peeled and sliced)
4 pounds beef chuck roast
Salt and ground black pepper to taste
2 tablespoons vegetable oil, "Wesson"
1 can (10.75 - ounce) condensed cream of celery soup, "Cambell's" (I used healthy choice)
1 packet (1-ounce) onion soup mix, Lipton
1 cup reduced-sodium beef broth, "Swanson"
1/4 cup steak sauce, "A1 steack sauce"

DIRECTIONS

1. In a 4-to 5-quart slow cooker (I used 6 quarts slow cooker), combine frozen onions and carrots.
2.Season roast with salt and pepper. In a large skillet heat oil over medium-high heat. Cook roast in hot oil over medium-high heat until brown on all sides. Place in slow cooker on top of onions and carrots.
3. In a medium bowl, stir together cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast.
4. Cover and cook on high heat setting for 3 to 4 hours OR low heat setting for 8 to 9 hours (I cooked the first hour on HIGH setting, and then continued with low setting for 8 more hours (or more...) untill the meat was really soft.





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/21/09 6:37 P

My SparkPage
Send Private Message
Reply
Brooke's Homemade Meatloaf
Recipe courtesy Brooke Deen (paula Dean show)
Prep Time: 15 min Inactive Prep Time: 5 min Cook Time: 1 hr 0 min Level:
Easy Serves:
6 servings Ingredients

Glaze:
1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar

Meatloaf:
2 pounds ground beef
1 medium onion, finely chopped
3 tablespoons ketchup
2 large eggs
1 slice white bread, torn into pieces
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes. Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes. Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/11/09 10:03 A

My SparkPage
Send Private Message
Reply
SLOW COOKER STEW (CHOLENT)

I've made this stew (cholent) and it was wonderful!

Ingredients

250 g (about 8 ounces) white beans (lima beans)
250 g (about 8 ounces) brown beans (kidney beans)
3 onions, chopped
A little olive oil (1 tbs. will be enough)
11-13 potatoes (or less) 1 1/2 kilo (about 3 pounds) beef stew
1 turkey neck (or more)
1 kabanus sausage (or smoked turkeysausage or regulare low fat turkey sausage)
5 pitted prunes (dried plums)
5 garlic cloves, minced
2 tablespoons chicken powder ( or use low sodium chicken broth instead of the chicken powder and the water)
Salt and pepper to taste
2 tablespoons sugar (NOT substitute sugar, but real sugar)
6 eggs
1/2 cup tea, optional (for a darker color for the eggs)

Dierctions

Saute the onions with the olive oil.
Put all ingredients in the slow cooker except the sugar. Cover with water and chicken powder or chicken broth.

Cook the sugar on low-medium heat the sugar until it becomes liquid and carmalized.
Pour over all the ingredients.

Cook for 12 hours on low.
* I usually cook on high for the first hour, for safty, and then switch to low.




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/10/09 2:39 P

My SparkPage
Send Private Message
Reply
Chicken Spaghetti
From NORTRIEW92

1/2 c. celery, chopped
1 med. onion, chopped
1 bell pepper
1/2 c. oil
Saute the veggies in oil

Add the following to above mixture and cook 1 hr.
1 lg can mushrooms
1 sm. can pimentoes
salt and pepper to taste
1 sm. can tomato paste
1 can tomato soup
1 can English peas
Cook one med. hen until tender. Bone. Cook 1 box of spaghetti in chicken broth. Mix all. You might cook the sauce early and all you'd have to do is cook the spaghetti. You may also need to double the recipe.




Chicken Pot Pie

1 chicken, boiled and cubed
1 can Veg-All or frozen mixed vegetables, cooked
1 c. onions, sauted
1 can cream of celery soup
1 can cream of chicken soup

Put chicken in bottom of casserole dish.
Mix together vegetables, soup and onion.
Pour over chicken.

Crust
1 c. flour
1/2 c. mayo
2/3 c. milk

Mix flour, mayo and milk and spread over top of casserole.
Bake 350*, 45 min. or until browned.
I sometimes double the crust recipe because I like the crispy crust.





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/10/09 2:39 P

My SparkPage
Send Private Message
Reply
Chicken Spaghetti Casserole

From the kitchen of LADYBUG103
servings | 8
7 points each serving

Ingredients
1 pound cooked spaghetti
2 cup cooked chicken breast
1/2 cup onion(s)
16 oz fat-free chicken broth
8 oz canned tomatoes with green chilies
10 1/2 oz Campbell's Healthy Request Cream of Chicken Soup
10 1/2 oz Campbell's Healthy Request Cream of Mushroom Soup
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
4 Tbsp light butter
Instructions
In heavy 3 qt sauce pan, saute onion in butter.
Add garlic when onion is soft.
Add chicken broth, 1/2 cup water, and Rotel tomatoes. Simmer 15 minutes.
Add soups and simmer for 10 minutes, stirring occasionally.
Add cheese and cook until melted.
Place spaghetti and chicken in greased 13 X 9 inch pan.
Pour sauce over chicken. Bake at 350 degrees until bubbly.





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/10/09 2:38 P

My SparkPage
Send Private Message
Reply
Weight Watcher's Chicken Spaghetti

4 servings
4 1/2 points per serving

1 c boiling water
1 4oz can mushrooms
4 oz lt Velveeta
2 c. cooked spaghetti
1 pkg chicken gravy
1 can Rotel 8 oz.
8 oz. cooked chicken

Mix. Pour into 8x8" casserole.
Bake 400*, 25 min.





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/10/09 2:37 P

My SparkPage
Send Private Message
Reply
Oven Fried Chicken
From NORTRIEW92

! T margarine melted in pan
2/3 c. Bisquick
1 1/2 t. paprika
1 1/4 t. salt
1/4 t. pepper

Dredge chicken in baking mixture. Bake skin side dowm 425*, 35 min, turn and bake 15 min. more.

I add other spices to flour mixture.





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/10/09 2:37 P

My SparkPage
Send Private Message
Reply
Oven Baked Fried Chicken
Recipe courtesy Sandra Lee, 2009

4 servings
Ingredients
1 cup buttermilk
1 tablespoon hot sauce
Extra legs, thighs, and wings from the whole chicken used for Chicken Wraps
2 cups panko breadcrumbs
1 tablespoon poultry seasoning
Salt and freshly ground black pepper
Directions
In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.





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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/10/09 2:31 P

My SparkPage
Send Private Message
Reply
Chicken Enchilada Casserole
From NORTRIEW92

6 servings
5 points each serving

3 c. chicken,cooked cubed
10 6' corn tortillas, ff, halved
1 c. corn kernels
1 onion, chopped
1 bell pepper, diced
1 can stewed tomatoes
1 can Rotel
1 c reduced fat cheddar cheese, shredded

Spray 9 x 13 " pan.
Line bottom with half the tortillas.
Layer chicken, onion, corn peppers and stewed tomatoes.
Cover with remaining tortillas.
Pour Rotel over tortillas
Cover and bake. 350*, 30 min.
Uncover and sprinkle with cheese.
Bake uncovered 10 minutes longer.




Edited by: PERSISTENCEMIMI at: 9/10/2009 (14:36)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/8/09 10:35 A

My SparkPage
Send Private Message
Reply
Baked Ziti
Posted by JOY2BSLIM

I absolutely love this. I cook up ronzoni smart choice macaroni at 3 points, make my own sauce, mix nonfat ricotta cheese with feta cheese and an egg white together and make little clouds on the top and bake till the clouds are firm. If you have points to spare, put in mozzarella cheese. This is 7 points without the mozzarella.




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/31/09 8:52 P

My SparkPage
Send Private Message
Reply
Brick chicken with apricot couscous


www.foodnetwork.com/recipes/brick-ch
ic
ken-with-apricot-couscous-recipe/indR>ex.html


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/11/09 8:53 A

My SparkPage
Send Private Message
Reply
Beef and vegetables casserole
Freezes well
Great for hectic holidays


www.weightwatchers.com/food/rcp/inde
x.
aspx?recipeid=51438


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
5/29/09 8:51 A

My SparkPage
Send Private Message
Reply
Kielbasa With Tomatoes and White Beans A Polish-Italian quick fix main dish!
Posted by josey05

This is really good:

SERVES 4 -6

1-2 tablespoon oil or butter
1 lb smoked kielbasa, sliced 1/2 inch thick
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 1/2 ounce) can peeled diced tomatoes
1 (16 ounce) can great northern beans or navy beans or cannellini beans, drained

Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.
Reduce heat to medium, add onions and cook until transparent.
Reduce heat to low, add garlic and herbs and cook 1 minute.
Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.





Edited by: PERSISTENCEMIMI at: 7/19/2009 (21:07)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
2/11/09 7:10 P

My SparkPage
Send Private Message
Reply
I made today a wonderful new recipe of pot roast. Both my husband and I LOVED IT. It was delicious and very tender.
Great for family and company too.
Great to FREEZE too for later use!!!

DELICIOUS POT ROAST

4 pounds chuck roast or other roast meat on sale
1 DRY envelope or recipe secrets Lipton onion-mushrooms
soup and dip mix (the box comes with two envelopes. I used on one).
Kosher salt
fresh ground black pepper
2 onions, peeled and sliced
4-5 carrots, peeled and sliced
4 garlic cloves, minced
3-4 stalks celery, diced

Pre-heated oven 350 degrees

Coat the roast with the Lipton mix, add salt and pepper.
In a pan, put on the bottom the onions, carrots, celery and garlic.
Add the roast over it.
Do NOT add any liquids. There will be enough liquids at the end of cooking.
Cover with aluminun.
Cook for about 1 hourrr.
Lower oven heat to 300 degrees.
Continuec cooking for about 2 more hours.

Turn oven OFF.
Move everything (with caution. it's hot!) to a 6 quarts slow cooker (or one that fits everything) and cook one more hour on HIGH setting.
Now change the setting to LOW and continue cooking for about two hours more.

Done! Beautiful!

Edited by: PERSISTENCEMIMI at: 2/11/2009 (19:12)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
11/3/08 6:47 P

My SparkPage
Send Private Message
Reply
Chicken Pie with Stuffing Crust

1 (16 oz.) Can Fat Free Chicken Broth
3 Cups Seasoned Dry Bread Crumbs
1 Cup Cooked Chicken, diced
1/3 Cup Shredded Fat Free Cheddar Cheese
2/3 Cup Nonfat Dry Milk Powder
1 Cup Water
1 Egg
1 teaspoon Dried Onion Flakes
1/8 teaspoon Black Pepper
1/2 teaspoon Poultry Seasoning
Dash of paprika

Preheat oven to 350 degrees. Spray a 9-inch pie plate with butter flavored cooking spray. In a medium saucepan, bring chicken broth to a boil. Add breadcrumbs and then remove from heat. Mix well. Cool Slightly. Press mixture into pie plate. Bake for 15 minutes or until slightly brown. Remove from oven and let set for 5 minutes. Evenly place chicken in the bottom of the pie shell. Sprinkle with cheddar cheese. Combine rest of ingredients in a bowl. Pour over chicken and sprinkle with paprika. Bake for 35-40 minutes or until golden brown. Test center with knife for doneness. Let sit 5 minutes.

Serves: 6

Per Serving: 308 Calories; 3g Fat (8.2% calories from fat); 22g Protein; 47g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 1904mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat.

(www.AimeesAdventures.com)



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
11/3/08 6:46 P

My SparkPage
Send Private Message
Reply
Hearty Turkey Bake

1 (20 oz.) Simply Potatoes Country Style Mashed Potatoes
1 Cup Fat Free Shredded Cheddar Cheese, divided
6 oz. Cooked Turkey Breast, shredded
1 1/3 Cups Frozen Mixed Vegetables, cooked until tender and drained
1 (10 3/4 oz.) Can 98% Fat Free Cream of Mushroom Soup
1/4 Cup Fat Free Milk
1/2 teaspoon Dry Mustard
1/4 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
Non-stick Cooking Spray

Preheat oven to 375 degrees. Spray an 8X8 in baking dish with nonstick cooking spray. In a mixing bowl, combine mashed potatoes and 1/2 cup of cheese. Spoon potato mixture in prepared dish. Using the back of a spoon (or your fingers) spread the potatoes across the bottom and up the sides of the dish to form a shell. In another mixing bowl, combine the turkey, vegetables, soup, milk, cheese, mustard, garlic powder, and black pepper. Pour into potato shell. Bake for 30 minutes or until hot throughout.

Serves: 4

Per Serving: 294 Calories; 4g Fat (12.1% calories from fat); 27g Protein; 38g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 1008mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

(www.AimeesAdventures.com)



Edited by: PERSISTENCEMIMI at: 11/3/2008 (18:47)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
10/19/08 9:32 A

My SparkPage
Send Private Message
Reply
Sausage and Sauerkraut Crock Pot Dinner
posted by CrissyBear

Crissy's Note: Although I really liked the flavor (especially the caraway), the kielbasa dried out. Now, I cut 4 large links and cut smaller slices before serving which also makes it easier to evenly distribute.
Serves: 4

6 small red potatoes -- unpeeled, quartered
8 baby carrots -- fresh, cut in half (I used 2 carrots, sliced)
1 medium onion -- cut into thin wedges
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
1 teaspoon caraway seed
1 can sauerkraut -- (15 oz)
1 pound turkey kielbasa -- cut into thick slices

In crockpot, combine potatoes, carrots and onion.
In medium bowl, combine brown sugar, mustard and caraway seed; mix well. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker.
Cover, cook on low setting for at least 8 hours or until vegetables are tender
Source: "Pillsbury Easy Weeknight Meals"
Per Serving: 273 Calories; 7g Fat (21.9% calories from fat); 22g Protein; 31g Carbohydrate; 4g Dietary Fiber; 111mg Cholesterol; 1466mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates

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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
9/26/08 9:35 A

My SparkPage
Send Private Message
Reply
Sounds delicious

Jen's Mediterranean Orzo with Chicken Sausage

Servings: 6
Ingredients
12 oz Sweet Italian Chicken Sausage, links sliced in 1/2 lengthwise and cut into 1/2 inch pieces
1 3/4 cup grape tomatoes, 1 pint, halved
3 Tbsp red wine vinegar, divided
1 tsp canola oil
3/4 tsp dried oregano
8 oz uncooked orzo
8 oz french green beans, trimmed & cut in half
1/2 cup crumbled feta cheese
1 Tbsp olive oil
1 Tbsp parsley, fresh, chopped (optional)
Instructions

Cook orzo according to directions in large pot of boiling water. During last few minutes (5-6 for regular green beans, 3-4 min. for haricots verts), add green beans. Drain and rinse with cold water for a few seconds. Set aside.
In large sprayed non-stick pan, saute sliced sausage for about 5 min. Add tomatoes, 1 T. of the vinegar, canola oil, and 1/2 t. of the oregano to the sausage in the pan and cook for an additional 2 minutes. Place sausage mixture in a large serving bowl and toss with the pasta and green beans.
Add remaining 2 T. vinegar, remaining 1/4 t. oregano, the feta, 1 T. chopped fresh parsley (optional) and the olive oil. Combine and serve.


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/8/08 7:14 P

My SparkPage
Send Private Message
Reply
Vegetables (and chicken sausages) in curry sauce

I've made this dish today, for the whole week, and it's so delicious.

Notes!
1. I added 5 fully cooked chicken sausages, sliced, to the dish
2. I doubled the original recipe
3. I'll add much less cayenne spice next time. It was really hot
4. The combination of all the spices is wonderful

3 TBS. olive oil (I used 2TBS.)
2 medium onions, chopped fine (I used 2 large onions)
4 oz. can tomato sauce
6 strings of parsley, chopped ine
1/2 teaspoon salt
1/2 teaspoon ground turmerik
1/2 teaspoon curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground hot paprika or cayenne (I'll use less next time. It was too hot)
1/2 teaspoon ground ginger
6 TBS, frozen or canned peas (I used frozen peas)
2 cups water
4 potatoes

1. Heat the oil in the pot and saute the onions until golden
2. Add tomato sauce and parsley and continue to saute 2-3 minutes
3. Add all the spices, peas and water
Bring to a boil, lower heat and simmer for 20 minutes
4. In the meantime, peel the potatoes and slice them.
Add to the pot and cook 20 minutes longer
I added the chicken sausages with the potatoes at the same time

Serve over rice (I didn't because this dish has potatoes in it)



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/7/08 5:10 P

My SparkPage
Send Private Message
Reply
I just made Rachel Ray "Road to Morocco lamb and it's amazing!

** Great for company
*** So easy to make
*** I'll try it also with chicken parts or beef stew instead of the lamb
*** The spice combination is so delicious
*** It's on the sweet side. Use less pitted dates if you don't like it that way

www.foodnetwork.com/recipes/rachael-
ra
y/road-to-morocco-lamb-with-pine-nutR>-couscous-recipe/index.html



Edited by: PERSISTENCEMIMI at: 8/10/2008 (09:37)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
8/2/08 6:49 P

My SparkPage
Send Private Message
Reply
Quick, Easy, Hearty, & Point Friendly Chicken Pot Pie
Posted by cuppaco

NI: Calories 285/Fat 7/Fiber 4
Prep Time: 5 minutes
Cooking Time: 35 minutes

2 cups cooked chicken fillet, chopped (could also use chopped rotisserre chicken breast with skin removed)
2 hard boiled eggs, sliced
1/2 cup carrots, cut into thin rounds and softened (could also use canned carrots)
1/2 cup frozen green peas, thawed
1 cup 98% fat free Cream of Chicken Soup
1 cup fat-free chicken broth
1 1/2 cup Bisquick Heart Start Baking Mix
1 cup fat free milk
1 Tbsp butter, melted

*Optional, you could also substitue or added some brocolli florets, celery, chopped water chestnuts, softened onions, and/or any other veggie you would like to up the veggie content.

Instructions
Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping.

Bake until the topping is golden brown, 30 to 40 minutes.

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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
7/23/08 6:12 P

My SparkPage
Send Private Message
Reply
Taco Bake

From: Halfmysize.com
Serves - 8

1 lb. very lean 96% ground beef or 12 oz. Boca crumbles
1/2 cup diced onion
1/2 cup diced red or green pepper
1 8 oz. package Reduced Fat crescent rolls
1 can pinto beans with or without jalapenos, drained
1 packet taco seasoning
2 - 8 oz. cans tomato sauce
1 cup fat free cheddar cheese

Preheat oven to 375.

Brown beef, onion and pepper, drain.

Spray 9" X 13" baking dish with non-stick cooking spray. Unroll crescent rolls (they will fit right inside pan). Pinch together to make crust. Bake for 6 minutes.

Add tomato sauce, beans and taco seasoning to beef; mix thoroughly. Top crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake an additional 5 minutes.

Nutrition Information:
Made with Beef - 268 Cal., 7 g. fat, 3.5 g. fiber
Made with Boca - 249 Cal., 5.3 g. fat, 5.8 g. fiber


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
7/21/08 11:45 A

My SparkPage
Send Private Message
Reply
Turkey Sausages with Apples and Cabbage
4 servings at each
Works well also in a crock pot.



4 cups thinly sliced green cabbage
2 granny smith apples, thinly sliced
1 small onion, thinly sliced
2 t olive oil
1 garlic clove, minced
1/4 t caraway seeds
1/4 t salt
1/8 t black pepper
1 lb Italian style turkey sausage links, cut into 1 inch pieces
1/4 cup unsweetened apple juice (I used one of those little tubs of unsweetened applesauce)
2 cups hot cooked white rice

Preheat grill to medium-high. Mix first 8 ingredients in large bowl. Divide into 4 portions on four large pieces of heavy duty foil sprayed with Pam. Put one cut up sausage link on each pile. Drizzle apple juice overtop. Seal packets tightly. Cook about 20 minutes. Open careful and serve with rice.




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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
6/23/08 6:57 P

My SparkPage
Send Private Message
Reply
TROPICAL CHICKEN SALAD
Posted by MEPOOHBEAR16

Serving size is 1 cup NI: 156 / 3 / 2

2 cups diced cooked chicken breast
½ cup diced celery
¼ cup chopped water chestnuts
2 cups diced pineapple, canned and drained
1 cup mandarin oranges, own juice packed, drained
¼ cup low fat sour cream
1 tsp. coconut extract
Combine all ingredients and refrigerate for 2 hours before serving.



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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
5/17/08 2:44 P

My SparkPage
Send Private Message
Reply
Best beef stew
This beef stew has no tomato base in it at all

8/10 medium onions, chopped
5 pounds beef stew
1 red or green pepper, diced
3 celery sticks, chopped
3-4 carrots, sliced
garlic and herb seasoning, to taste
Black pepper

On high heat, without any oil, saute the onions until soft but not brown, stirring often.
Add the beef stew, and continue to borwn the meat on high heat.
Lower the heat and cook it, covered, on low heat, for about 5 minutes.
Add all other ingredients. Add a little water, only if needed. Simmer for at least 2 hours until done.


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
PERSISTENCEMIMI Posts: 11,229
5/14/08 8:18 P

My SparkPage
Send Private Message
Reply
Meatloaf muffins
Poted by JULI-EMERALD, WW recipe board

I now do these in muffin tins to control my portion size.


1/2 cup tomato soup (undiluted straight from the can.
2 lb. extra lean beef (I use Laura's 5/95)
1 envelope onion soup mix
1/2 cup dried bread crumbs
2 egg whites

mix all ingredients together and either divide into 12 regular size muffins (spray tins with pam)
or place into loaf pan (spray with pam)
cook at 350 : 40 min for muffins or 1hour 15 min for pan.
Makes 12 servings. (although I eat 2 at a time)
very low points and very filling. I usually mix everything the night before and pop them in the oven after work. The left overs can be frozen or used with scrambled egg whitess and vegs and a flato for a wonderful breakfast burrito, served with salsa.


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

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


532 Maintenance Weeks
 
0
135
270
405
540
Page: 1 of (2)   1 2 Next Page › Last Page »

Report Innappropriate Post

Other W8WATCHERS SUPERB HEALTHY RECIPES General Team Discussion Forum Posts

Topics: Last Post:
MMMM MMMMMM GOOD SOUP 6/29/2014 2:49:41 PM
SANDWICHES 8/26/2013 5:59:56 PM
SALADS AND DRESSINGS 8/8/2014 9:09:13 PM
GREAT FINDS! GREAT TIPS! 6/30/2013 8:49:37 PM
ITALIAN 10/7/2013 7:20:09 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x10495x6473303

Review our Community Guidelines