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PERSISTENCEMIMI Posts: 12,436
4/24/16 8:47 P

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

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

Serve with couple of tomato slices, cucumbers...

For dessert: a fresh fruit.

We just had this dinner and loved it.



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PERSISTENCEMIMI Posts: 12,436
2/19/16 4:33 P

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

Here is what she send me:

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

Quinoa and Avocados

Makes: 4 servings

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

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




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PERSISTENCEMIMI Posts: 12,436
2/18/16 7:52 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon .

Weight Watchers CHEESE SOUP

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

The soup makes 12.5 cups

For those who count Smart Points: Please calculate

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

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


INGREDIENTS

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

4. 10 oz. 2 % milk Velveeta cheese

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

METHOD

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

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

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





Edited by: PERSISTENCEMIMI at: 2/21/2016 (16:34)
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PERSISTENCEMIMI Posts: 12,436
2/18/16 3:56 P

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Moved

Edited by: PERSISTENCEMIMI at: 2/20/2016 (14:49)
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PERSISTENCEMIMI Posts: 12,436
1/1/16 7:10 P

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CHICKEN POT PIE

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

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

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

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

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

INGREDIENTS

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

DIRECTIONS

The Filling

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

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

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




Edited by: PERSISTENCEMIMI at: 3/9/2016 (09:29)
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PERSISTENCEMIMI Posts: 12,436
12/21/15 2:14 P

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I would like to try this recipe in the slow cooker: Beef stew


www.foodnetwork.com/recipes/sunny-an
de
rson/sunnys-easy-beefy-stew.html


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PERSISTENCEMIMI Posts: 12,436
12/17/15 6:07 P

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Scrumptious Crock Pot Beef Stew - Best ever!

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

INGREDIENTS

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

DIRECTIONS

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

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

Enjoy




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PERSISTENCEMIMI Posts: 12,436
12/6/15 8:17 P

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a salad and a vegetable, and you have a complete meal

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


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

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

Ingredients

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

Directions

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

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

Enjoy!




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PERSISTENCEMIMI Posts: 12,436
10/9/15 10:58 A

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Amish Breading Recipe for Baked Chicken

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


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





Edited by: PERSISTENCEMIMI at: 10/9/2015 (11:21)
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PERSISTENCEMIMI Posts: 12,436
10/3/15 4:35 P

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Shelly's Middle Eastern Casserole

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


INGREDIENTS

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

DIRECTIONS

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

More about Shelly and recipes

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







Edited by: PERSISTENCEMIMI at: 10/3/2015 (16:44)
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PERSISTENCEMIMI Posts: 12,436
9/23/15 2:15 P

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emoticon AMISH VARIOUS COATINGS FOR OVEN "FRIED" CHICKEN


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I'll celebrate 12 years of maintenance on July 2nd, 2016!

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PERSISTENCEMIMI Posts: 12,436
7/20/15 5:51 P

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CHICKEN THIGHS WITH CARROTS AND DRIED PITTED PLUMS

We both loved it! Superb!
Note!
I would do the following steps the day day before: Sauté the chicken on both sides, add the onions and the garlic and continue sautéing for 5 minutes more. Refrigerate.

* 1 teaspoon saffron, soaked in 5 cups boiling water for one hour. I do this step at the beginning of the day I cook/serve it

INGREDIENTS

1/2 cup olive oil ( I use about 1/4 cup or less)
2 pounds chicken thighs
2 medium onions, chopped ( I use large onions)
2 cloves of garlic, minced ( I use more)
2 teaspoons salt (I used much less)
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon saffron, soaked in 5 cups boiling water for one hour ( I do this step at the beginning)2 cups boiling water
2 pounds carrots, peeled and sliced
2 1/2 teaspoons sugar
1/2 cup fresh lemon juice ( I wonder how it will taste using lemon from a bottle) I used fresh lemon juice, but less.
2 cups dried plums ( I used less)
White (or brown) rice Optional

METHOD

1. Heat half of the olive oil in a non-stick pot and sauté the chicken pieces until golden brown color.
Add the onions and the garlic and continue sautéing 5 more minutes.
2. Add the salt, pepper, cinnamon and saffron water. Add now the boiling water.
Bring to a boil. Cover the pan and cook on low heat about 45 minutes. Stir from time to time.
3. In the meantime, heat the rest of the oil in a wide pan, and sauté the carrots for 7 minutes. Add it to the chicken pot.
4. Add now the sugar, lemon juice and dried plums. Cover and cook on low heat about 50 minutes more.
Taste, correct the spices if needed. Serve with white (or brown) rice

Put rice in the plate and then add the chicken dish with the juices and dried plums.

Enjoy





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7/13/15 5:08 P

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Ina Garten Food Network

Smoked salmon and vegetables cream cheese bagels
I'll make it. Sounds fantastic.

You may want to use low fat cream cheese.


www.foodnetwork.com/recipes/ina-gart
en
/smoked-salmon-and-vegetable-cream-cR>heese-bagels-recipe.html






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SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 1,182
6/13/15 10:17 A

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Thanks for sharing recipe. They sound really good.

Only I can make it happen
Marge


 current weight: 169.8 
 
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PERSISTENCEMIMI Posts: 12,436
6/12/15 8:02 P

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STUFFED PEPPERS
A great cook gave me this recipe for stuffed peppers
Please read the whole recipe before making it.

Notes!
1. They freeze well. I take them from the freezer to the refrigerator 2-3 days until thawed. I always heat them up in the toaster oven, for at least 15 minutes, so the extra juices dry out.
2. I use for this recipe three Pyrex pans, 11x17x3
3. When I take the pans out to flip the peppers to the other side, I also change the place to the pans in the (convection) oven

INGREDIENTS

12 red peppers (or all colors)
2 small sweet onions, diced
1-2 teaspoons olive oil ( can be without it too)
2 pounds ground chuck
1 pound ground turkey
2 tablespoons salt (I use much less)
3 garlic cloves, peeled and minced
1 teaspoon black pepper
1 tablespoon sweet paprika
2 large eggs
15 oz. tomato sauce
24 oz. can of Prego with mushrooms
2 extra garlic cloves, peeled and minced (for the end of the cooking)
3/4 cup of long grain rice

DIRECTIONS

Pre- heat the oven to 400 degrees

1. Cut each pepper in half to long axis
2. In a pot, using high heat, sauté the onions, stirring often, with a little salt, until they are almost soft.
3. In a separate bowl mix together the beef, turkey, salt, garlic, black pepper and sweet
paprika. Add the eggs and mix well.
4. Put the half peppers in the pan, in one layer and fill them with the meat and rice mix. You can fill all the way to the top.
5. Add to the pot that we sautéed the onions boiling water. Pour this water to the Pyrex container, about 1'' high. Do not cover the peppers with boiling water.
6. Cover the pans with aluminum foil ( I use heavy aluminum foil.
7. Cook the peppers, covered, for 20 minutes. Take out peppers, and flip them to the other side. Bring back pans to the oven, in different shelves.
8. Cook in the same temperature, covered, 25 more minutes. The peppers will "burn" just little
9. Take out the pans, and flip again the peppers to the other side. Now the meat is on the top of the pepper.
10. Pour the Prego sauce and the tomato sauce over the peppers. Cover the peppers with the sauces. Take OFF the cover (aluminum foil) and bake it , uncovered, 15 minutes more.
11. Add the 2 garlic cloves and spread in the pans.
12. Turn OFF the oven, bur keep the peppers in the oven for 20 more minutes.

DONE!
Tastes wonderful!





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5/4/15 6:04 P

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Spicy three bean chili
The food network
Farmhouse rules


www.foodnetwork.com/recipes/nancy-fu
ll
er/spicy-three-meat-chili.html


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4/21/15 11:01 P

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Today I made a chicken recipe that I think is the best chicken I've ever made. (besides the chicken BBQ recipe)
From Amish cooking cookbook

BUTTERMILK OVEN - "FRIED" CHICKEN (also easy to make)

Important Notes:

1. I think the best results are if I bake it just before dinner or just before guests are coming.
2. Experiment with the type of pan material you use. Metal cookie sheet will react different from clay dish, for instance.
3. There is a reason why they say to line two baking sheets with foil. It makes the chicken more crispy on the outside and juicy in the inside.
4. Do NOT over bake the chicken. I used a meat thermometer and took the chicken out when it was safe and ready. 165 degrees Farenheit
5. You will get better results if you marinade the chicken for the whole night, or for the whole day (more than the minimum 6 hours.
6. The dish that I didn't used foil, was more soft and less crispy, but not dry at all (I ran out of aluminum foil)
7. I used skinless, boneless chicken thighs. Yummy. I'll try it also with a breast of chicken, and hope it will not dry out because of the marinade.
8. I definitely will double the recipe
9. I'll freeze one piece, and see if it keeps the same quality as a fresh baked one.

INGREDIENTS

1 1/2 cups buttermilk
4 teaspoons garlic powder, divided
2teaspoons salt
2 teaspoons dried thyme, divided
1 teaspoon dried sage
1 teaspoon paprika
1/2 teaspoon black pepper
2 1/2 pounds chicken pieces, skin removed
nonstick cooking spray
1 1/2 cups dry bread crumbs, Italian Style (NOT plain)
1/4 cup all- purpose flour

METHOD

1. Whisk buttermilk, 3 teaspoons garlic powder, salt, 1 teaspoon thyme, sage, paprika and pepper in large bowl until well blended.
Add chicken, turn to coat. Cover and refrigerate at least 5 hours or overnight.

2. Preheat oven to400F. Line two baking sheets with foil: spray with cooking spray.

3. Combine bread crumbs, flour, remaining 1 teaspoon garlic powder and 1 teaspoon thyme in large shallow bowl.
Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces, one at a time, with crumbs mixture. Shake off excess crumbs. Place on prepared baking sheets: let stand 10 minutes.

4. Bake about 50 minutes or until chicken is golden brown and juices run clear, TURNING ONCE.
Makes about 8 servings

Enjoy



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

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

INGREDIENTS

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


METHOD

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

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

Bon Appetite










Edited by: PERSISTENCEMIMI at: 4/22/2015 (15:11)
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Just add a salad and you have a main meal

Chicken Quesadillas
This I'll definitely make. Looks delicious.
I'll not use so much cheese.


www.foodnetwork.com/recipes/ree-drum
mo
nd/chicken-quesadillas-recipe.html


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3/18/15 10:11 P

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CHICKEN TAGINE WITH FIGS AND WALNUTS
I made this chicken 2 days ago and we both loved it. really special.

Notes!
1. To make it easier, I'll brown (sauté) the chicken pieces the day before.
2. I double the recipe

INGREDIENTS

1.2 cup coarsely chopped walnuts
4 chicken drumsticks
4 boneless chicken thigh
2 teaspoons cumin seeds (I used ground cumin)
2 teaspoons each ground ginger and cinnamon
1 tablespoon olive oil
1 large red onion, thickly sliced
Pinch saffron threads
1 1/2 cups low sodium chicken broth
1 tablespoon honey
6 medium fresh figs, halved
1 teaspoon sugar
2 cups baby spinach
1/4 cup finely chopped fresh flat-leaf parsley

DIERCTIONS

1. Toast nuts in dry skillet until fragrant.
2. Combine chicken and cumin seeds with half the ginger and half the cinnamon in large bowl.
3. Heat oil in tagine or large flameproof casserole dish: cook chicken, in batches, until browned. Remove from tagine. Reserve 1 tablespoon pan juices: discard remainder.
4. Heat reserved pan juices in same tagine: cook onion, stirring, until soft. Add saffron and remaining ginger and cinnamon: cook, stirring, about 2 minutes or until fragrant.
Return chicken to tagine with stock; bring to a boil. Reduce heat: simmer, covered, about 30 minutes or until chicken is cooked.
5. Remove chicken from tagine: cover to keep warm. Add honey to tagine: simmer uncovered, about 10 minutes or until sauce is browned and slightly thickened.
6. Meanwhile, preheat broiler. Place figs, cut-side up, on a baking sheet lined with parchment paper: sprinkle with sugar. Broil about 5 minutes of until lightly browned.
7. Return chicken to tagine with spinach: simmer, covered, until heated through. Season to taste.
8. Serve tagine topped with figs: sprinkle with nuts and parsley.

Enjoy






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12/31/14 3:27 P

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Cholent (stew) guide and recipe emoticon

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



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



Chicken Cholent emoticon

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

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


8 Cholents emoticon

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



Moroccan Dafina emoticon

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



Cholent - epicurious emoticon

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



Cholent - Wikipedia emoticon

en.wikipedia.org/wiki/Cholent


Safta Rachel Chamin emoticon


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



Tori Avey Cholent emoticon

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



Many recipes of Chplent emoticon


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



Cholent from Morocco emoticon

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



The stew that cooked for 12 hours emoticon

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



Vegetarian Chamin emoticon

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



More cholent recipes emoticon

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


Levana's whole foods emoticon

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



Moroccan chamin emoticon

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



4 cholent recipes emoticon


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



Root vegetable chamin emoticon

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



Tebbet cholent emoticon

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



Ari cooks chamin emoticon

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



Spanish cholent emoticon

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



You tube Moroccan chamin emoticon

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



Moroccan chamin emoticon

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



Dafina cholent emoticon

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



Yummy vegetarian cholent recipes emoticon

www.jewishveg.com/recipes.html


Vegetarian cholent emoticon

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






Edited by: PERSISTENCEMIMI at: 3/20/2015 (18:11)
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Flounder Fish with Plum Chutney, Island Soyaki, and Orange Ginger Wok Sauce

The nutrition information is for I tablespoon = 3 teaspoons
I use only 1 teaspoon of each.

The Island Soyaki is from Trader's Joe
1 TBS: 25 calories, 0.5 fat, 5g Carbs, 4 g sugar, 320 mg. sodium

The Plum Chutney is from the Indian store
1 TBS. 55 calories, 0.06 fat,300mg sodium, 13 g Carbs, 13 g sugar

The Orange Ginger W2ok sauce is from the Chinese store
1 TBS. 20 calories, Fat 0mg , Sodium 110mg, Carbs 5g , sugar 4g

I buy frozen flounder and thaw it.

Put dry fish spices on the fish, on one side.
Heat olive oil and sauté the fish about 5 minutes on medium heat, covered.
Turn to the other side and now add the three sauces. With the lid on, cook for about 5-7 minutes more, until the fish is ready, but still very moist.
The sauces will caramelized and will add a wonderful aroma and great taste.
The plum Chutney is sweet.

Enjoy




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WINTER BEEF SOUP WITH MARROW BONES
Absolutely delicious
Although it is a great winter soup, I eat it all year long.
My husband and I LOVE this soup.

Notes:

1. To make it easier, instead of using dry beans ( which I know are healthier...) I use 2 cans of BABY BUTTER beans.
2. *** I rinse it very well, and add the canned beans to the soup after 1 1/2 hours of cooking.
3. Instead of using 4 ounces of tomato sauce I use 8 ounces of tomato sauce.
4. Instead of adding all water, I used beef broth for half of the liquids.

INGREDIENTS

2 cups dry white beans (see note # 1)
1/3 cup olive oil (I use less)
2 large onions, chopped fine in the food processor
4 ounces canned tomato sauce
4 ripe tomatoes, chopped in the food processor
2 teaspoons sweet paprika
Hot paprika (cayenne...) to your taste
1 1/2 pounds beef stew (or other beef part) ( I use about one pound)
4 marrow bones
2 carrots, peeled and grated in the food processor ( I use at least 8 carrots)
Salt and pepper, to taste

METHOD

1. If you use dry beans, soak them overnight.
2. In a large pot heat the olive oil and sauté the onions until golden color.
Add the tomato sauce, fresh tomatoes and paprika and sauté for 3 minutes,
Add the beef and the bones and sauté for 3 minutes.
3. Rinse the dry beans and add to the pot.(see notes # 1 and # 2)
Add the carrots and cover it all with water (or water and low sodium beef broth)
Bring to a boil and skim the froth.
4. Cover the pot, reduce the heat and simmer (on low heat) the soup for 3-4 hours, until the beans and the beef are very soft. (see note # 2)
Only now add salt and pepper, if necessary.
Enjoy






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NOT YOUR USUALL CHICKEN SALAD

I made it today and I like it very much, mostly because of the fine mix of spices. It is not the usual chicken salad. I'll definitely make it often.
This recipe is from an excellent cookbook called No reservation required by superb chef Bev Shaffer.

*** NOTES!
1. Instead of cooking 2 split breasts, skinned, boned and cubes, I used the chicken meat from a rotisserie grilled chicken, store bought. I only sautéed the onions, as marked.
2. Instead of using fresh pineapple, I used canned crushed pineapple in its own juice. I'm sure that the chicken salad will be even better , using FRESH pineapple
3. This recipe works well also as a filling for a sandwich. I tried it and it was great.

INGREDIENTS

2 teaspoons sugar'1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
*** 2 split chicken breasts, skinned, boned and cubed ( see note above)
1 tablespoon peanut oil
1/4 cup finely chopped onion ( I used more)
1 ounce fully cooked ham, chopped (optional)
1/2 cup chopped fresh pineapple
1 cup seeded and finely chopped tomato ( I used the food processor for that)
1/4 cup sour cream (use the REAL thing. When the amount is so small, I do not use low fat sour cream, and definitely not fat free sour cream.

DIRECTIONS

Stir together sugar, thyme, cinnamon, white pepper, salt, cayenne, nutmeg, and cloves in a small/medium bowl. Add chicken to spice mixture: toss to coat well.
*** see note # 1
Heat oil in a 10" skillet. Add chicken and onion: cook over medium high heat until chicken is no longer pink. Remove from skillet. Chill mixture until cool.
To the cooled chicken mixture, add ham, pineapple, tomato and sour cream. Toss to mix well.

Enjoy





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

Notes

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


INGREDIENTS

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

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

DIRECTIONS

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

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

NEW ADDITIONS to this recipe

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

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

Makes 7 oz - 175 g

5 tablespoons ground allspice

3 1/2 tablespoons pepper

3 1/2 tablespoons ground cinnamon

5 tablespoons ground cloves

4 tablespoons ground nutmeg

4 tablespoons ground fenugreek

4 tablespoons ground ginger


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










Edited by: PERSISTENCEMIMI at: 6/27/2014 (13:05)
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Giada at home TV cooking show shares a whole vegetarian meal.
The food network


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


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CHICKEN THIGHS WITH SWEET POTATOES, DRY APRICOTS & WINE

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

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

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

INGREDIENTS

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

DIRECTIONS

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

Enjoy




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

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

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

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

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

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

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

Cool and refrigerate

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




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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)
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1/30/14 1:05 P

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Spicy Fish Fillet - Yummy!
This is so gooooooood

Notes

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

INGREDIENTS

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

For the sauce:

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

DIERCTIONS

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

Enjoy





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1/26/14 12:03 A

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100 Easy Chicken Recipes with Nutrition information for each recipe
Cooking Light


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





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11/29/13 12:04 A

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

Read the WHOLE recipe before you start making it.

Best to go to Costco to get the chicken and the 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)
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*** Look here for more Spaghetti squash lasagna recipes right below my recipe.

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

SPAHGETTI SQUASH LASAGNA (from the Italian store)

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

INGREDIENTS

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

METHOD

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

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

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

Pre- heat oven to 350 degrees

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

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

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

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

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

Done!

YUMMY! YUMMY! YUMMY!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
xxxxxxxxxxxxxxxx

Spaghetti Squash lasagna recipe
Courtesy of skinnytaste.com

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



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

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



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

Spaghetti squash lasagna recipe
Courtesy of retrofit.com

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



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

Spaghetti squash lasagna recipe
Courtesy of allrecipes.com


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








Edited by: PERSISTENCEMIMI at: 10/7/2013 (19:08)
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LARGE SWEET POTATO KIBBEH with MOZZARELA and TOMATO
Serves 8

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

INGREDIENTS

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

METHOD

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






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9/15/13 7:30 P

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HIGH PROTEIN CRUSTLESS QUICHE
SO EASY TO MAKE
YUMMY!

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

INGREDIENTS

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

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

That simple!





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Thank you. I'll try it. I'll move the link to "What's Cooking This Week"

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GOOSIEMOON's Photo GOOSIEMOON SparkPoints: (210,641)
Fitness Minutes: (96,988)
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9/11/13 9:01 A

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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


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

TATER TOTS VEGAN CASSEROLE

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

INGREDIENTS

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

METHOD

Pre heat oven to 350 degrees Fahrenheit.

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

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


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

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

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

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


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

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

Bake uncovered for about 45-60 minutes.

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

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

Enjoy






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


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









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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




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

SLOW COOKED BRISKET AND ONIONS

INGREDIENTS

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

DIRECTIONS

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

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

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

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

Enjoy


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SPAHGETTI SQUASH LASAGNA

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

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

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

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

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











SPAHGETTI SQUASH LASAGNA

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

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

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

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

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

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






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8/26/13 5:57 P

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CURRIED CHICKEN SALAD WRAPS

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

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

INGREDIENTS

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

DIRECTIONS

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

Enjoy

Nutrition information per one serving:

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







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8/7/13 5:42 P

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


INGREDIENTS

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

METHOD

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

THAT'S IT! PREPARATION IS DONE!

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

TO FREEZE:

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

IMPORTANT: HEATING INSTRUCTIONS FROM FREEZER

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

Unbelievable delicious, moist, and also looks fantastic!

Enjoy


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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

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7/19/13 11:32 A

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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







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7/13/13 8:32 A

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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








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7/10/13 3:31 P

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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!
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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.




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9/26/12 6:27 P

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RED RICE WITH TOMATOES AND OLIVES
6 servings

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

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

INGREDIENTS

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

METHOD

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

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

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

YUMMY!



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9/9/12 4:58 P

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

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

INGREDIENTS

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


DIRECTIONS

Pre-Hear oven to 350 degrees

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

YUMMY!


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8/30/12 9:49 P

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* 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




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6/5/12 5:17 P

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CHICKEN WITH LEMON AND OLIVES

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

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

DIRECTIONS

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

Enjoy




Edited by: PERSISTENCEMIMI at: 8/30/2012 (21:06)
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3/23/12 6:20 P

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

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

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

Notes!

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

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

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

Ingredients

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

Method

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

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

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

Enjoy!



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

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

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

Mix all and enjoy.







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1/22/12 7:20 P

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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!



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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!







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12/1/11 6:04 P

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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






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