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ICECUB's Photo ICECUB Posts: 7,423
12/25/14 6:56 P

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THE ZUCCHINI AND POTATO PANCAKES SOUND WONDERFUL. GOT TO TRY IT.

NEVER GIVE UP!!


 current weight: 206.0 
 
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PERSISTENCEMIMI Posts: 11,431
12/25/14 3:54 P

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Crispy Zucchini and potatoes pancakes


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


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




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PERSISTENCEMIMI Posts: 11,431
12/11/14 11:28 P

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DELICIOUS KALE SALAD FOR THOSE WHO HATE KALE

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

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

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

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

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

INGREDIENTS FOR THE DRESSING (make the dressing first)

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

INGREDIENTS FOR SLAW

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

METHOD

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

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

Enjoy




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PERSISTENCEMIMI Posts: 11,431
11/19/14 4:41 P

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CHEESY ROASTED CAULIFLOWER RECIPE WITH LEMON


www.inspiredtaste.net/22094/cheesy-r
oa
sted-cauliflower-recipe-with-lemon/


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PERSISTENCEMIMI Posts: 11,431
10/19/14 8:37 P

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


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


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PERSISTENCEMIMI Posts: 11,431
10/10/14 3:50 P

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BROCCOLI SALAD

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

dressing

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

Directions:

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

2. Peel the stems and cut them up also.

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

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

5. Sprinkle the sunflower seeds over just before serving.


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

Thank you Irish


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


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



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


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



This recipe from taste of home, provides full nutrition information


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




From MyRecipes.com Yogurt instead of the mayo


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










Edited by: PERSISTENCEMIMI at: 10/10/2014 (20:19)
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PERSISTENCEMIMI Posts: 11,431
10/8/14 5:50 P

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

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

Enjoy


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








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PERSISTENCEMIMI Posts: 11,431
9/24/14 4:57 P

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DELICIOUS POTATOES

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


INGREDIENTS

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


DIRECTIONS

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

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

Done! Enjoy





Edited by: PERSISTENCEMIMI at: 9/24/2014 (17:56)
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PERSISTENCEMIMI Posts: 11,431
9/18/14 5:59 P

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

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

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

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

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


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

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

DIRECTIONS

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

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (22:10)
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PERSISTENCEMIMI Posts: 11,431
7/3/14 6:49 P

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CHOPPED SALAD

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

Here are the ingredients:

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

Mix all

Enjoy




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PERSISTENCEMIMI Posts: 11,431
6/1/14 10:05 P

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

EGGPLANT DISH

INGREDIENTS

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

DIRECTIONS

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

Delicious!




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PERSISTENCEMIMI Posts: 11,431
2/24/14 7:05 P

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CINNAMON ROASTED BUTTERNUT SQUASH RECIPE

This is really a superb recipe!

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

I made couple of changes:

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


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







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PERSISTENCEMIMI Posts: 11,431
10/7/13 6:48 P

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

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

SPAHGETTI SQUASH LASAGNA (from the Italian store)

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

INGREDIENTS

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

METHOD

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

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

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

Pre- heat oven to 350 degrees

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

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

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

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

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

Done!

YUMMY! YUMMY! YUMMY!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
xxxxxxxxxxxxxxxx

Spaghetti Squash lasagna recipe
Courtesy of skinnytaste.com

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



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

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



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

Spaghetti squash lasagna recipe
Courtesy of retrofit.com

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



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

Spaghetti squash lasagna recipe
Courtesy of allrecipes.com


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








Edited by: PERSISTENCEMIMI at: 10/7/2013 (19:10)
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PERSISTENCEMIMI Posts: 11,431
10/5/13 5:41 P

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Overnight vegetable soup recipe - Slow cooker



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


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PERSISTENCEMIMI Posts: 11,431
10/3/13 8:51 P

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RECIPE # 1

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

Pre heat oven 400 degrees

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

Done!

RECIPE # 2

ORANGE SOUP WITH A SHORT CUT

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

Done!





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PERSISTENCEMIMI Posts: 11,431
9/16/13 9:51 P

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

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

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

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

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

INGREDIENTS

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

DIRECTIONS

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

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

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

Nutrients per serving

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

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






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PERSISTENCEMIMI Posts: 11,431
9/15/13 7:32 P

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HIGH PROTEIN CRUSTLESS QUICHE
SO EASY TO MAKE
YUMMY!

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

INGREDIENTS

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

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

That simple!





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9/8/13 4:50 P

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


FANTASTIC CAULIFLOWER RECIPE

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

DIRECTIONS

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

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

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

Suppose to be a fantastic recipe!
Enjoy







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PERSISTENCEMIMI Posts: 11,431
9/8/13 10:15 A

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Courtesy of cooking.com
Enjoy


www.cookingchanneltv.com/recipes/lun
ch
-salad-recipes.html


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9/6/13 7:49 P

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


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






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PERSISTENCEMIMI Posts: 11,431
7/19/13 11:34 A

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

1. LENTIL PATTIES
2. ZUCCHINI PATTIES

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

LENTIL-POTATO PATTIES

INGREDIENTS

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

METHOD

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

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


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

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

INGREDIENTS

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

METHOD

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







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7/11/13 5:32 P

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Kale Salad with a Surprising Ingredient

The secret ingredient is ricotta cheese.

I ate this salad in a restaurant, and the chef was kind to give me the recipe. The kale did not taste bitter at all.
The ricotta cheese was a great addition to the salad.

INGREDIENTS

Bunch of kale, washed and chopped
Roasted peppers, chopped
ricotta cheese
canned artichoke
* Note! Marinate the artichokes in a little of olive oil and minced garlic for about 20 minutes. That will give the artichokes better flavor.
Salt and pepper

METHOD

Steam the kale in a little water.
Add all ingredients and refrigerate.
Eat this salad at room temperature.





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2/25/13 6:09 P

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Thank you, Amy, for posting this recipe.

CABBAGE, CUCUMBER and SHRIMP SALAD


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2407936







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emoticon

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

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

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

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

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

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

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

DIP/SPREAD

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

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

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

Mix all and refrigirate.

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




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1/1/13 2:01 P

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HEALTHY & TASTY RAW CAULIFLOWER SALAD

A friend made this salad for a party and we liked it a lot.
It was crunchy. I'll keep making it.
Here is the recipe

INGREDIENTS

Small Cauliflower or half of a large one, sliced in the food processor with the same slicer used for cabbage.
Fresh baby dill, chopped fine in the food processor ( As much as you like, to your taste ( I LOVE dill, so I use a lot)
Sliced almonds, toasted lightly in a pan, for decoration on top of the salad (to your taste and to how many points/ calories you're willing to "spend")

DRESSING
2 - 3 tablespoons light Mayonnaise (Trader Joe's has a good one, called reduced fat... 32 ounce jar)
1 tablespoon olive oil (optional)
2 - 3 tablespoons sour cream, light or regular
Juice from one lemon
One teaspoon of Dijon Mustard
1 teaspoon, or to taste, a spice jar made by Trader's Joe called: 21 spices
Everyday seasoning by Trader's Joe is also good.
Salt and pepper to taste

DIRECTIONS

1. Slice the cauliflower with the same one you slice cabbage in your food processor.
2. Mix all the ingredients, except some sliced toasted almonds to decorate on top of the salad.
3. Refrigerate.

Yummy!


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

emoticon

We made this salad. emoticon Great results!
This is a very filling salad and great to take to parties/lunches...etc... and for us and also for company at home.

I have only one slicer blade for the food processor.
It was very easy to slice the cauliflower with the slicer (especially because my husband did it...smile...)
It makes unified slices and looks very pretty with the chopped fine fresh baby dill (cut with a knife)
The almonds added a good crunch. I used raw almonds because that's what we eat, but I'll get from Trader Joe's their silvered roasted almonds.
I'll NOT use the S blade!
We decided to add 2 extra tablespoons of light sour cream. Good idea.
The cauliflower was about medium size.
We like this salad and will definitely continue to make it.
It's a good solution for times when we are hungry. This salad will hold well in the refrigerator.





Edited by: PERSISTENCEMIMI at: 7/22/2013 (11:28)
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12/22/12 8:49 P

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Beets with Orange Juice and White Wine

I really do not like beets, but they're very nutritious.
I got this recipe and was told it is excellent. I'll give it a try.......

3 medium beets, peeled and cut to cubes
2/3 part of orange juice, and 1/3 part of white wine.
The liquids have to cover the beets.

Bring to a boil, lower the heat and simmer until the beets are soft.

Enjoy



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11/6/12 8:16 P

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Quick Fruits and Veggie Recipes w/ Nutrition information

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

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

Enjoy

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

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


emoticon emoticon emoticon emoticon emoticon emoticon emoticon








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9/29/12 11:45 P

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Fantastic, Not so Ordinary Picnic Salad

I went today to a picnic party, and someone made a wonderful salad. Not so ordinary.

Everything in the salad was RAW. No Dressing!!!

INGREDIENTS

Broccoli
Carrots
Cauliflower
Cucumbers
Mushrooms
Radishes
Spinach

raw almonds

Apples
Pineapple
Strawberries

NO DRESSING! And it was delicious!

DIRECTIONS

Mix all and serve. Refrigerate leftovers.




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9/17/12 8:21 P

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CRUSTLESS CHEESE, SPINACH & MUSHROOM QUICHE

My friend made it and it is so delicious!

Note!
No specific amounts per ingredients that are ZERO points = Spinach, onions, mushrooms, spices....

Pre-heat oven to 350 degrees

INGREDIENTS

In a large bowl mix the following:

1 large sweet onion, chopped
mushrooms, sliced
Chopped fresh spinach1 pound part=skim Ricotta cheese
8 oz. Cottage cheese (1% or 2%), or any other low fat cheese
2 eggs and 1 egg white
Spices, as salt, black pepper,paprika....
1 teaspoon chicken broth powder (or bulion to taste)
3 tablespoons whole-wheat bread crumbs
2 tablespoons 2% yello cheese, grated ( cheddar or other)

Mix everything together, move to a pan sprayed with pam or oliveoil spray, and bake in the oven 45 minutes

Soooooooo goooood




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6/5/12 5:26 P

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STRING BEANS WITH MEAT

So good! Delicious. Very little meat, just enough to add great flavor to the green beans.
Easy to make
For company and you

NOTES!
1 . I doubled and a half all the ingredients, except the meat.
2. I used 2 1/2 pounds, FROZEN Petite - Green Beans from Costco ( half a package of 5 pounds)
3. I used two cans, 28 oz EACH, of Dei- Frantalli coopped tomatoes with herbs and olive oil, INSTEAD of 1 can (1 pound) Italian plum tomatoes, chopped.
4. I cooked it for 1 1/4 hours instead of two)

INGREDIENTS

1 pound green string beans ( I used 2 1'2 pounds frozen beans)
1/2 pound ground beef or lamb ( I used lamb. Love Lamb. Beef will be great too)
1 green bell pepper, sliced ( I used 2 medium green peppers)
Salt and hot red pepper to taste ( I used salt and tiny cayeene, ground)
1 can ( 1 pound) Italian plum tomatoes, chopped ( I used 2 jars - see NOTE # 3)
4 garlic cloves, minced ( I used 8)
Black pepper to taste

DIRECTIONS

1.ash and trim green beans. Slice in half, lenghwise. set aside ( I used - see NOTE # 2, eliminating this step)
2. In a pan saute the meat over low heat, stirring, about fifteen minutes or until browned.
Add the green beans (frozen), green pepper(s), red pepper and salt.
Simmer for fifteen minutes longer.
Pour in thetomatoes and garlic. Cover amd cook about two hours or until tender. Sprinkle with the black pepper.

Enjoy




Edited by: PERSISTENCEMIMI at: 9/9/2012 (17:43)
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4/29/11 8:29 P

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Very Healthy Green Smootie

I made today this healthy smootie and it is WONDERFUL!!!
What a great way to sneak in green leaf vegies.
I should call it "Very healthy GREEN smootie". My husband liked it too except for the green color.
We're not used to drink GREEN smoothies.

1. I did not taste at all all the green leaf raw vegetables.
2. I used more fresh ginger, lots of ground cinnamon and allspice. Only 1 tablespoon of pure maple syrup, and Stevia to taste. The Ginger was noticable the most.
3. I uesd half spinach and half swiss chard, and I'll continue to explore with all green leaf vegetables.
4. I have the VitaMix machine for 7 years and I use it almost every day. Now I know I'll use it every day.(mine is model 5000)
The VitaMix really liquify everything and it's like drinking juice with no pulp (like water).
I'm not sure if a regular blender will bring the same result (turn everything to liquid)
5. I also used the skin of the apple.
6. There're lots of green smoothie recipes in the new VitaMix cookbook. Every recipe has full nutrition information.

This was a very successful experiment.

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

VERY HEALTHY GREEN SMOOTHIE (VEGAN)

2 servings

I don't like vegetables as much as I like fruits, especially all green leaf vegies.
I got the recipe from two people who eat the vegan way. They drink it every day.

I'll use my VitaMix machine (a very high power blender and worth every penny) , but I'm sure it can be done in a strong blender.
The VitaMix machine liquify everything.
I'm making it this Friday. I'll let you know how it tastes.

Ingredients

About 6 cups of veriety of greens (aragula, spinach, swiss chard, kale, collard..etc.....
2 cups of unsweeten ALMOND milk
1 apple
fresh piece of ginger root, peeled
cinamon to taste
Allspice to taste
Maple syrup, to taste
Stevia, to taste (as sweet as you like it to be)





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4/19/11 4:33 P

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Roasted vegetables on beautiful oven proof plates.

We went to friends for dinner and this was served. Delicious! I asked for the recipe and made it already at home.
Wonderful for company, especially is you have 2 beautiful plates that can go to the oven and be served in the same plates. The colors of all the vegetables is very inviting.

Use your food processor disc slice for the following vegetables:

1 yam (or garnet sweet potato, my favorite)
1 red pepper
2 zucchinies
1 red onion
1 fennel, bulb only
4 potatoes
1/2 teaspoon salt
1 teaspoon Mrs. dash
1/2 cup olive oil (or less)

Mix everything together.

Put in ungreezed baking plates.

Spread on the top:

Tomato slices, sprinkle Vegan grated topping, and bread crumbs
Spray with olive oil and bake at 395 degrees for 35-40 minutes, or until potatoes are dry.

YUMMY! It is a party for the eyes and taste.



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4/9/11 10:05 P

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Roasted Butternut Squash with Shallots and raisins

From a wonderful cookbook called: The whole Life Nutrition Cookbook by Alissa Segesten and Tom Malterre, MS, CN

So delicious!!!

Please read the notes before making this recipe

NOTES!
1. Double or tripple the recipe, using less olive oil. The butternut shrinks in size.
2. If you can, get already peeled and diced butternut squash. Costco carries frozen ones and trader Joe's fresh ones. I peeled it by hand. Not anymore.
3. Add the raisins after 20 minutes of baking. Mine burned and got hard because they have been cooked for too long, 40 mintes.
4. They're done in 35 minutes or a little less because I used cookie sheet with aluminum foil, sprayed with olive oil, in one layer only. Check after 25 minutes for doneness.
5. Use ONLY shallots. What a flavor!!!

Serves about 4

INGREDIENTS

1 medium butternut squash, peeled, seeded, and diced
6 small shallots, sliced into halves
1/2 cup golden raisins
3 tablespoons virgin olive oil
1/4 teaspoon ground cardamon (I used more)
1/2 teaspoon sea salt (I eliminated the salt)

1. Preheat oven to 400 degrees F.
2. Place all ingredients into a large baking sheet, and stir to coat with olive oil.
3. Roast for 35-40 minutes or until squash is tender.


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3/19/11 10:20 P

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Ground lean beef (or lamb) and green beans stew (I didn't try it with ground turkey)

* I made this recipe yesterday. Just love it.
* Very easy to make and very tasty.
* I mostly use very lean ground beef instead of the ground lamb, but I like it better with lamb.
* I use even more fresh green beans than suggested here.
* Costco sells in their refrigerator cooler of vegetables and fruits, a package of thin fresh green beans, stems already removed, ready to cook. Two pounds per package. Delicious.
* You can also frozen green beans.

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced ( I use sweet onion),
2 cloves garlic, minced ( I use 4)
1 pound ground or cubed lamb, or very lean beef
1 teaspoon kosher salt (I use less)
1 teaspoon allspice
1 1/2 pounds fresh green beans, stem removed and cut in half (frozen beans may be substitute)
1 (14.5 -ounce can peeled whole tomatoes, crushed or stewed tomatoes (I use stewed tomatoes)
1/2 cup pine nuts for the rice (I didn't cook rice. Pine nuts are very expensive, silvered almonds can be substitute)

Method

1. Heat the oil in a saucepan. Add the onion and garlic and saute until softened.
2. Add the meat; Season with salt and allspice and saute 10-15 minutes or until meat is no longer pink and the mixture is dry.
3. Add the beans and tomates and cook (cover with lid tilted) 20 minutes longer until the green beans are crisp tender (I cook 20 minutes extra, 40 minutes total)
Add the pinenuts, if desired and mix.



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2/7/11 7:18 P

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Grilled Vegetables with Tofu

From the cooking channel. Spice goddess by Bal Arneson


www.cookingchanneltv.com/recipes/gri
ll
ed-vegetables-with-tofu-recipe/indexR>.html


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2/2/11 7:03 P

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Baked Kale Chips (gluten free)

A friend sent it to me. She said it is delicious. I'll make it soon. I hate kale!!!!


Buying basic fresh ingredients and those that are locally produced sound like good choices for anyone who wants to eat a healthy diet, especially those of us with gluten intolerance and other food allergies. See the recipe for Kale Chips below as a great place to start. It's a wholesome, low-fat, nutritionally-sound treat.



Serve this crunchy snack food to all your Super Bowl guests or save them all for you. Easy to make and low in calories, you'll want to keep a batch on hand.

1 bunch kale
1 tablespoon olive oil
1 teaspoon coarse salt
1 to 2 tablespoons grated Parmesan, Asiago, optional

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Use kitchen shears or a knife and carefully remove the leaves from the thick stems. Cut into bite size pieces. Wash and dry in a salad spinner or large sieve. Toss kale with olive oil and sprinkle with salt. Add cheese, if used and toss to coat. Bake until the edges brown but are not burnt, 10 to 15 minutes. Shake the pan gently once or twice to bake kale evenly.





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RUFFESS47's Photo RUFFESS47 Posts: 396
2/1/11 1:02 A

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We are living on lots of Salads in Australia.
As soon as the kids go back to school from their Summer hols you can bet the Heat really starts.

Adelaide 42 C
Sydney 39 C
here on the coast 32 C

 current weight: 151.0 
 
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PERSISTENCEMIMI Posts: 11,431
1/29/11 11:06 A

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Sauteed Kale by Bobby Flay


www.foodnetwork.com/recipes/bobby-fl
ay
/sauteed-kale-recipe/index.html


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11/28/10 9:14 P

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Green Bean Casserole

6 servings
2 points per one serving

recipecircus.com/recipes/TexasLighte
ni
ngRod/VEGETABLES/Green_Bean_CasserolR>e_.html





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11/27/10 7:49 P

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PUMPKIN AND BLACK BEAN CASSEROLE


blog.fatfreevegan.com/2008/10/pumpki
n-
and-black-bean-casserole.html





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11/17/10 9:52 P

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I'll try soon Rachel Ray's Chili-garlic roasted broccoli

www.foodnetwork.com/recipes/rachael-
ra
y/chili-garlic-roasted-broccoli-reciR>pe/index.html


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7/24/10 8:16 P

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ORANGE SOUP (Vegetarian/Vegan if using vegetables broth instead of the chicken broth)
Very filling. Soup for the whole week.

Note!
It doesn't matter how you cut your vegetables, because at the end of cooking, you use a blender or food processor and blend the broth and vegetables. It makes it a thick creamy soup.

Ingredients
1 small sweet onion (vidalia or other), chopped
2 garlic cloves. peeled and minced (or more to your taste)
1 inch piece of fresh ginger, peeled and chopped fine
2 TBS. butter ( I used 1 TBS. I decided not to use olive oil (or other healthy oil) instead of the butter, but it's your choice)
1 medium carrot (I used 7 medium carrots, peeled and sliced (big slices)
2 medium sweet potatoes (I used large ones).
I only buy GARNET sweet potatoes. They cost a little more but they are sweeter than candy and good for us.
1 medium butternut squash, peeled, seeded and cubed (that was hard work!
*** Do you have ideas how to make it easier to peel and cut butternut squash? Thank you)
1 large apple, peel, core, cut to quarters (I used my favorite Fuji apple)
1 (32 fluid ounce) container of low sodium chicken broth or vegetable broth for vegetarians /vegans).
I used more borth. The broth has to cover the vegetables.
Salt and freshly bround black pepper to taste
Madras Curry powder (you can use regular curry powder, but this one is great).Start with 1/4 teaspoon and taste. I added a litle more than 1/2 a tespoon.
Cinnamon to taste. Start with little and taste. I used about 3/4 teaspoon ground cinnamon.
Next time I'll use cinnamon STICK instead of the powder.
pinch of nutmeg

Directions

1. Melt the butter in a large pot, and cook the onion, ginger, carrots, sweet potatoes, butternut squash and apple for 5 minutes, ot until lightly browned.
Pour in enough chicken (or vegetarian) broth to cover vegetables.
Add the spices and bring to a boil, reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Cool the soup a little.
3. Blend the soup with a hand blender (carefully inside the pot), or transfer it to a blender of food processor.
Note!
If you like your soup thick and creamy, just add enough liquid and blend to the consistency you like, adding more broth if necessary.

YUMMY!





Edited by: PERSISTENCEMIMI at: 11/5/2010 (19:20)
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1/27/10 5:55 A

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VEGIE DRINK

I don't like most vegetables, especially all green leaves vegies.
I got today a recipe from two people who eat the vegan way.
Here it is:

In my VitaMix machine (a very high power blender) put in:

About 6 cups of veriety of greens (aragula, spinach, swiss chard, collard..etc.....
2 cups of ALMOND milk
1 apple
fresh ginger root, peeled
cinamon to taste
All spice to taste
Maple syrup, to taste
Stevia, to taste (as sweet as you like it to be)

The VitaMix machine will grind everything to 100% liuid form.
The best part is that they said you can't even know there are green leaves vegetables inside.

What a great solution for me. Getting all the greens without tasting them by drinking a delicious healthy drink.

I'm going to try this recipe soon.



Edited by: PERSISTENCEMIMI at: 7/29/2010 (08:27)
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12/15/09 9:13 A

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This is delicious!

Cabbage Bake (Band Gobi Ke Tukde)
Posted by YARNGIRL1072
From "Secrets of Fat-Free Indian Cooking," by Priya Kulkarni & Anita Ranade (1998)

Yield: 16 squares

1 t canola oil
1/4 t yellow mustard seeds
1 small green chile, finely chopped
1/2 t turmeric
1 medium yellow onion, finely chopped
4 c. very finely shredded green cabbage (packed)
2 T water
1 1/3 c. yellow split pea flour
1 1/2 t allspice
1 T plain nonfat yogurt
1 T finely chopped, fresh cilantro
1/2 t salt (or to taste)
Pinch of baking soda

1. Preheat oven to 375 degrees. Spray an 8-inch square baking pan with vegetable cooking spray and set aside.

2. Spray a medium-sized saucepan with vegetable cooking spray. Add the oil and place over medium heat. When the oil is hot, add the mustard seeds. Cover the plan with a splatter guard and allow the seeds to pop. When they've finished popping (within 30 seconds), add the chile, turmeric, and onion. Cook covered, stirring often, for about 2 minutes, or until the onions begin to brown.

3. Add the cabbage and stir in the water. Cover and cook another 5 minutes, or until the cabbage is tender. Remove from heat.

4. Stir in the split pea flour, allspice, yogurt, cilantro, salt, and banking soda. Spoon into the baking pan and spread evenly.

5. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake another 5 minutes until the cabbage is slightly browned.

6. Cut into 2-inch squares and transfer to a medium-sized serving dish. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 5 days.

Nutrition info
Calories: 48 Carbs: 7.5 g Cholesterol: 0 mg Fat: 0.7 g Fiber: 1 g Protein: 2.7 g Sodium: 78 mg


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11/3/09 5:36 P

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Best Low Calorie Fruits and Veggies for even a Better Weight Loss.

If you want to eat even more fruits and vegetables, choose the ones that are lowest in calories.

emoticon Which ones from this list do you eat on a regular basis?


www.neversaydiet.com/article/best-lo
w-
calorie-fruits-and-veggies



emoticon How many calories in each piece of fruit

www.weightlossforall.com/calories-fr
ui
t.htm


emoticon How many calories in each piece of vegetable?

www.weightlossforall.com/calories-ve
ge
table.htm






Edited by: PERSISTENCEMIMI at: 12/1/2009 (07:11)
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Dill fingerling potatoes


www.foodnetwork.com/recipes/ina-gart
en
/dill-fingerling-potatoes-recipe/indR>ex.html


Edited by: PERSISTENCEMIMI at: 10/10/2009 (14:02)
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10/9/09 7:03 A

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Butternut Squash Stew


www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,415R>1/s,1/r,squash/


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Apple Cranberry Squash


www.nubella.com/component/option,com
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ecipes/Itemid,94/task,detail/rid,379R>8/s,1/r,squash/


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10/4/09 7:53 P

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Zucchini Oven Chips

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Yield: 4 servings (serving size: about 3/4 cup)

CALORIES 61 FAT 1.9g FIBER 1g

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

Zucchini Fries

POINTS: 2

4 spray(s) olive oil cooking spray
1 tsp Italian seasoning
1 1/2 tbsp all-purpose flour
3/4 tsp table salt
3/4 cup(s) dried bread crumbs, panko-variety suggested
2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved
2 large egg white(s), whipped until frothy (almost soft peaks)

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.

Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.

Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.




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PERSISTENCEMIMI Posts: 11,431
7/19/09 6:15 P

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This is a grerat website on Fruits and Vegetables


www.fruitsandveggiesmorematters.org/





Edited by: PERSISTENCEMIMI at: 10/4/2009 (19:53)
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BBTHOM1 SparkPoints: (0)
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6/11/09 10:14 A

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VEGETABLES A-G--PREPARING FRUITS AND VEGETABLES busycooks.about.com/library/howtos/b
lv
egfruit2.htm


Veggies P-Z--Fruits and Vegetables Preparation Guide
busycooks.about.com/od/howtocook/a/f
ru
itsveggies_5.htm


"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
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6/10/09 8:52 A

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Thank you Barbara (BBTHOM1)

Fruits and vegetables preparation guide (and recipes)

busycooks.about.com/od/howtocook/a/f
ru
itsveggies.htm


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6/9/09 1:33 P

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Baked Zucchini Chips

from Rachel Edelman, for About.com Food.
Today I'm going to show you how to make baked zucchini chips. This is a tasty way to serve this healthy vegetable.

Prepare the Zucchini
First preheat the oven to 475 degrees. Wash 2 large zucchini. You can make this with the skin on or off. I'm going to peel the zucchini. Slice the zucchini into 1/4 inch chips.

Coat the Zucchini
Next we will dip them into the coatings. The first bowl has egg substitute. The second bowl has crushed cornflakes. For extra flavoring, you can add Italian seasoning and some parmesan cheese to the flakes. My cornflakes have parmesan cheese. Lay the chips on a baking sheet sprayed with nonstick cooking spray. You can also put them on parchment paper for easier clean up.

Try to switch hands so one hand is the dry hand and one hand is the wet hand. This will prevent your fingers from getting too sticky.

Bake the Zucchini Chips
Spread out the chips on the pan. Put the pans into your oven and cook for about 5 to 10 minutes, when you see a golden brown color. Pull out the pans and flip over the chips

Put them back into the oven for another 5 minutes. When they look nice and crispy, put them in a bowl, serve, and enjoy!



"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
A day without a smile is like a day without sunshine****


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
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5/28/09 1:54 P

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ttt

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PERSISTENCEMIMI Posts: 11,431
2/15/09 8:00 A

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HASHBROWN CASSEROLE
Posted by SISBUBBLES

Kid's friendly
30 oz. bag of ore-ldo hashbrowns
Carmalize 1/3 cup white onion chopped really small.
Mix half packet of mccormicks country gravy with 1 cuf ff chicken stock
3 wegges of laughting cow cheese
add onions
pour over hasbrowns
cook in a 350* oven for 30-40 minutes until the hasbrowns are nice and tender.


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DAFFODILS_FOR_U Posts: 294
2/10/09 11:02 A

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this sounds really yummy

 
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2/3/09 6:26 A

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This sounds so yummy and filling. I'll make it soon and add a review.

Creamy Sweet Potatoes with Almond Butter

1 medium sized sweet potato, baked
1 TB orange juice
2 TB light brown sugar (I'll use Splenda brown sugar blend)
½ tsp. cinnamon
pinch nutmeg
1 TB creamy almond butter (I'll use soy butter)

Peel and chop the sweet potato. Blend in a food processor along with the orange juice, brown sugar, cinnamon, and nutmeg, until creamy and smooth. Heat gently on the stove or in the microwave. Stir in the almond butter until well-incorporated. Makes 2 servings.

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2/1/09 4:04 P

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Truffle-Parmesan Mashed Potatoes
Cooking Light, October 2006

6 C. peeled and cubed baking potato
1/2 C. grated parmesan cheese
1/2 C. reduced fat milk
1/4 C. fat free, low sodium chicken broth
2 T. reduced fat sour cream
1 T. butter
1 t. white truffle oil
1/2 t. salt
1/4 t. ground pepper

Place potatoes in a medium sauce pan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency (you can also use a Kitchen Aid mixer with a whip if you have one).

Yield: 8 servings (2/3 Cup)
Nutritional Info: Cal 185, fat 4.9g (sat 2/7 g, mono 1.6 g, poly .3g), Protein 6.1g, chol 13 mg, calcium 109 mg, sodium 295 mg, fiber 2.6g, iron .5 mg, carb 29.8g


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1/30/09 5:34 P

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Our healthy guidelines workshop inspired me to go back to this wonderful salad.

It took me 12 minutes to prepare a HUGE amount for the whole week for me and my husband (with my wonderful hand manual chopper)

* I make a HUGE amount in advance for the whole week
* I eat as much as I want every day (I'be never gained weight by eating too many vegetables...)
* If I want, I add to the salad 2 teaspoons of olive oil when serving
* I like to eat it in room temperature (I keep the salad in the refrigirator
* Try it first with much smaller amounts, and if you like it, make it with these quantities

Ingredients

15 small firm roman tomates, chopped fine
3 large english cucumbers (or 15 picled cucumbers), chopped fine
1 bunch of green onions, chopped fine
1 bunch of parsley, chopped fine
1 bunch of baby dill, chopped fine
2-3 red peppers, chopped (adds lot of fiber), chopped fine
Juice from 3 lemons
(olive oil, optional, add when serving, if desired and count points/calories. The salad is great without olive oil but tastes even better with it)

I chop everything in my manual hand chopper. Unbelievable invention!

Mix all and refirgirate

Enjoy!

I can't say enough about this wonderful chopper

Mine is item # 16690

Kitchen King Pro 11- Piece Food Preparation Station

www.qvc.com/qic/qvcapp.aspx/view.2/a
pp
.detail/params.item.K16690.desc.KitcR>hen-King-Pro-11piece-Food-Preparatio
n-Station



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1/13/09 11:55 A

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Tomatoes Stuffed with Vegetables and Rice ***

Serving Size : 6

6 large tomatoes
2 teaspoons olive oil
1 1/2 cups sliced mushrooms
1 cup chopped onion
1 package frozen spinach -- thawed and drained
3 cloves garlic -- minced
1 teaspoon dried basil -- crushed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon marjoram
pinch cayenne
1/2 cup instant rice
1/4 cup grated Parmesan cheese

Preheat oven to 400ºF. Use tomatoes held at room temperature until fully ripe. Cut a slice from the top of each tomato; remove pulp, leaving a 1/4-inch thick shell; set aside. Chop tomato pulp (makes about 3-1/2 cups). In a large skillet over high heat, heat oil until hot. Add mushrooms and onion; cook and stir until tender, about 10 minutes. Add spinach, reserved chopped tomatoes, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Stir in 1/4 cup Parmesan cheese. Place tomato shells in a 13 × 9 × 2-inch baking pan. Spoon hot mixture into shells, dividing evenly. Sprinkle 1 teaspoon Parmesan cheese on top of each. Bake until tomatoes are hot and filling is golden, about 15 minutes.


Per Serving: 108 Calories; 3g Fat (24.4% calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 251mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

Sherry


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1/4/09 1:41 P

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Thanks for the recipes girls.

I love making a veggie stirfry - chop lots of veg and stirfry in a little oil. Dissolve a vegetable stock cube in half a cup of hot water, add some soy sauce and a half teaspoon of cornstarch. Throw that on top of your veggies and cook till the sauce has thickened. Serve with oriental noodles. Yummy.

(Sorry, I don't have the nutritional info)

Edited by: MARIASPARKLE at: 1/4/2009 (13:41)
*´♥¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.*♥Maria♥ *´¨) Proud to be a non-smoker since 6th Feb 2008!!
¸.•´¸.•*´¨) ¸.•*¨)
*´♥¨)

(NEW) STARTING WEIGHT - 17 Nov 2014 - 157.6 lbs

MY REWARDS:
155 lbs - new workout music
150 lbs - Christmas 2014 goal
145 lbs - Easter 2015 goal


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PERSISTENCEMIMI Posts: 11,431
1/4/09 11:39 A

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Healthy vegetables recipes with full nutrition information for each recipe.
They also provide the serving size for each recipe, which is very helpfull.

emoticon This web site is intended to help families and individuals plan meals and prepare tasty, low-cost foods that are quick and easy.

Enjoy!

This link include ALL recipes categories

healthyrecipes.oregonstate.edu/searc
h



This link is for vegetables recipes only
healthyrecipes.oregonstate.edu/veget
ab
les


healthyrecipes.oregonstate.edu/searc
h



Edited by: PERSISTENCEMIMI at: 1/4/2009 (16:47)
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1/4/09 11:28 A

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Posted by MARCIA1954 on our health guidelines workshop.
Thank you!

Low Fat Potato Soup

1 3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 (14.5 ounce) can reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 (12 fluid ounce) can evaporated fat-free milk,
1 cup shredded reduced-fat Cheddar cheese

In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

Nutritional Analysis: One serving equals 178 calories, 2 g fat (0 saturated fat), 9 mg cholesterol, 274 mg sodium, 26 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.



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1/4/09 11:26 A

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Posted by FROSPAREM on our health guidelines workshop.
Thank you!

Cauliflower Casserole
Serves 8

Ingredients

Fresh head of cauliflower
2 TBS I can't believe its not butter
4 oz light cream cheese
1 1b turkey bacon, cooked crisp and crumbled
8 oz shredded 2% Cheddar cheese
2 Tbs chopped green onions
4 Tbs water

Wash and cut up flowerets of cauliflower and place in a microwaveable bowl.
Place 4 TBS of water in bowl. Microwave for 5 mins (ovens will vary) Make sure the cauliflower is steamed until very soft!
Mash cauliflower with potato masher.
Blend in ICBINB and cream cheese
Add shredded cheese (reserving a half cup for top) and remaining ingredients.
Stir to combine
Spoon into a casserole dish and top with remaining shredded cheese.
Bake for 20 mins at 350

Fat: 10 g Carb: 2.7 g Cal: 160

Hope you enjoy this as much as my family does!


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1/4/09 11:24 A

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Posted by COMMIT2LOSE on our health guidelines workshop.
Thank you!

I don't necessarily have a veggie-as-main-ingredient recipe, but I love sneaking veggies into my foods. For tacos, I add a full bell pepper, frozen corn kernels, an onion, and some chopped carrots to the meat to add bulk, fiber and taste. Last night I made a chicken stir-fry in which I chop a LOT of fresh veggies such as zucchini and bell peppers and let the kids chose which ones they want, but then I served it over spinach instead of rice. Would LOVE more vegetarian-type ideas that aren't all about pasta though. They save money on the grocery bills!



Edited by: PERSISTENCEMIMI at: 1/4/2009 (11:26)
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