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PERSISTENCEMIMI Posts: 11,183
3/21/14 9:12 P

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FARRO SALAD

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


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



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

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







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PERSISTENCEMIMI Posts: 11,183
1/30/14 12:34 P

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

Notes

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

INGREDIENTS

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

DIRECTIONS

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

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

Enjoy



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PERSISTENCEMIMI Posts: 11,183
12/24/13 12:01 A

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Taco Casserole



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


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PERSISTENCEMIMI Posts: 11,183
12/23/13 8:49 P

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Christmas Kale Salad

This salad sounds fantastic. I'll make it.


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





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PERSISTENCEMIMI Posts: 11,183
10/13/13 2:15 P

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WHEAT BERRIES SALAD Recipes

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

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

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



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

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


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

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


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

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


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

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


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

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



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

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


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

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


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

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


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

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


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

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







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PERSISTENCEMIMI Posts: 11,183
10/9/13 8:42 P

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PERSISTENCEMIMI Posts: 11,183
10/7/13 6:49 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 (19:08)
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PERSISTENCEMIMI Posts: 11,183
10/3/13 8:04 P

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LARGE SWEET POTATO KIBBEH with MOZZARELA and TOMATO
Serves 8

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

INGREDIENTS

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

METHOD

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






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PERSISTENCEMIMI Posts: 11,183
9/16/13 9:53 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: 11,183
9/15/13 7:29 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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PERSISTENCEMIMI Posts: 11,183
9/14/13 10:24 P

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

APPLE CRISP

Pre-heat oven to 350 degrees

INGREDIENTS

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

METHOD

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

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

Enjoy



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PERSISTENCEMIMI Posts: 11,183
9/8/13 8:59 P

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

TATER TOTS VEGAN CASSEROLE

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

INGREDIENTS

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

METHOD

Pre heat oven to 350 degrees Fahrenheit.

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

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


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

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

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

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


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

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

Bake uncovered for about 45-60 minutes.

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

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

Enjoy






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PERSISTENCEMIMI Posts: 11,183
9/8/13 5:08 P

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


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










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PERSISTENCEMIMI Posts: 11,183
9/8/13 4:59 P

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CHOCOLTAE PUDDING

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

Note! You can experiment with any flavor of pudding.

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

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






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PERSISTENCEMIMI Posts: 11,183
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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PERSISTENCEMIMI Posts: 11,183
9/6/13 7:48 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: 11,183
9/5/13 7:51 P

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I would like to make the wild rice salad
INA'S WILD RICE SALAD
Food network
Barefoot contesa
Great for company. Can be made the day before.
Shawn as a video


www.foodnetwork.com/videos/inas-clas
si
c-wild-rice-salad/104206.html







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PERSISTENCEMIMI Posts: 11,183
9/3/13 6:16 P

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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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PERSISTENCEMIMI Posts: 11,183
8/26/13 5:56 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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PERSISTENCEMIMI Posts: 11,183
8/24/13 3:49 P

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I made it yesterday and we love it. I know I'll repeat this recipe again and again:
Easy to make and delicious.

YOGURT PIE

INGREDIENTS

1 small box sugar free, fat free jello (any flavor you like. Experiment with different ones. I chosed cherry flavor this time)
1/2 cup boiling water
1 teaspoon Knox original gelatin, unflavored
1/4 cup cold water
16 oz. non-fat fruit flavored yogurt ( I used Faye Greek non-fat plain yogurt)
1 cup Lite Cook Whip (measure one cup!)

METHOD

Dissolve Jello in boiling water. Add unflavored Gelatin and cold water to flavored Jello, thicken slightly in the refrigerator.
Take it out and add the yogurt and Cool Whip to thicken Gelatin. Mix well. Pour into pie shell.
(I just put it in a fancy bowl. It looks wonderful)






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8/1/13 10:51 A

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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

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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PERSISTENCEMIMI Posts: 11,183
7/11/13 5:31 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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PERSISTENCEMIMI Posts: 11,183
7/2/13 5:00 P

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I would like to make the wild rice salad
Food network
Barefoot contesa
Great for company. Can be made the day before.
Shawn as a video


www.foodnetwork.com/videos/inas-clas
si
c-wild-rice-salad/104206.html


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PERSISTENCEMIMI Posts: 11,183
6/29/13 8:30 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
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)

DRESSING
2 - 3 tablespoons light Mayonnaise (Trader Joe's has a good one)
1 tablespoon olive oil (optional)
2 - 3 tablespoons sour cream, light or regular
Juice from one lemon
One teaspoon of Dijon Mustard (I'll use honey mustard from Rothchield farms)
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")
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.





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PERSISTENCEMIMI Posts: 11,183
6/8/13 8:23 P

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Fran's Sweet Wheat Salad - Fantastic!

I love Jane Brody's two cookbooks: Good Food book and Good Food Gourmet. This recipe is from Good Food Gourmet.
Her recipes are wholesome, easy to make and taste great. In purpose, Jane does not add nutrition information to each recipe.

Notes!
1. I added extra chopped parsley
2. I added 2 tabelspoons of Splenda brown sugar blend. I like this salad sweet.
3. I also added the juice from one orange, and I used the whole orange rind
4. I'll try it also with wheat berries (hard) and wheat berries (soft) and also with Quinoa.
I'm sure it will be great.
5. Can be eaten as breakfast, lunch or dinner. Just add protein.
Can be eaten as a snack and as dessert (sweet)
6. I added the walnuts (used, instead of pecans) with the dressing. It was still crunchy.

INGREDIENTS

SALAD

2 cups boiling water
1 cup coarse bulgar (preferably whole-grain) In middle-eastern stores buy Bulgar # 4
1/2 cup currants
1/4 cup minced Italian parsley

1/2 cup chopped pecans

DRESSING

2 teaspoons grated orange rind
1 1/2 teaspoons olive oil1/4 teaspoon fresh ly ground black pepper

DIRECTIONS

1. In a medium-sized bowl, combine the boiling water and bulgar, and let the bulgar stand for 45 minutes or until it is tender but crunchy. Drain any remaining liquid.
2. Combine the bulgar with the currants and parsley.
3. In a small bowl, combine the dressing ingredients, and add them to the bulgar mixture. Chill the bulgar until 1 hour before serving it.
4. Before serving the salad, stir in the pecans. Serve the salad at room temperature ( eating it cold was also great).

Enjoy




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PERSISTENCEMIMI Posts: 11,183
6/5/12 3:39 P

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I went to a bridal shower and two salads got high remarks. Everyone loved them.

SALAD # !

Cherry tomatoes, cut in half, (you can use regular tomatoes. The presentation is nicer with cherry tomatoes)
Cucumbers, diced small (if using pickling cucumbers, leave the peel on)
Orange, red and yellow peppers, diced small
Green onion, chopped
red onion, chopped
FETA cheese, diced small
MINT, chopped fine (optional)

And here are the two ingredients that made this salad gorgeous:

MANDARIN ORANGES (from a can)
DRIED CHERRIES (or CRANBERRIES)

Dressing:

Lemon juice, olive oil
Salt and pepper to taste
Mix all and pour over salad just before you serve it. Mix well (refrigerate leftovers)

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


SALAD # 2

Very simple

*** Note! This salad was made with 17 carrots and 3/4 cup of sweetened shredded coconut (for 20 people)

Carrots, peeled and grated FINE in the FOOD PROCESSOR
Sweet shredded coconut (or unsweetened shredded coconut and adding your own sweetener
Orange juice ( (fine from a jar. Fresh orange juice (in season) will taste better)

Mix all and refrigerate.

I made the second salad and I eat it when I want something sweet or when I'm hungry.

Enjoy





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PERSISTENCEMIMI Posts: 11,183
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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PERSISTENCEMIMI Posts: 11,183
1/22/12 7:19 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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PERSISTENCEMIMI Posts: 11,183
1/19/12 8:56 P

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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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PERSISTENCEMIMI Posts: 11,183
5/11/11 10:05 P

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From the cooking chanel.

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


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


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







Edited by: PERSISTENCEMIMI at: 5/11/2011 (22:15)
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PERSISTENCEMIMI Posts: 11,183
5/11/11 2:47 P

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This Greek Salad sounds so good, by barefoot Contessa.
I'll make it this week.


www.foodnetwork.com/food/cda/recipe_
pr
int/0,1946,FOOD_9936_386314_RECIPE-PR>RINT-FULL-PAGE-FORMATTER,00.html





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PERSISTENCEMIMI Posts: 11,183
3/26/11 2:41 P

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Healthy Bobbys' Flay Brunch menu
Brunch that is good for your body

www.cookingchanneltv.com/cook/progra
md
aily/0,1001125,COOK_42042_03-26-2011R>_EST,00.html

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

emoticon Coconut water smoothie
www.cookingchanneltv.com/recipes/bob
by
-flay/coconut-water-smoothie-recipe/R>index.html

........................................
.........

emoticon Grapefruit salad with honey-mint dressing
www.cookingchanneltv.com/recipes/bob
by
-flay/grapefruit-salad-with-honey-miR>nt-dressing-recipe/index.html

........................................
.....................

emoticon Homemade maago-agave granola with Greek yogurt www.cookingchanneltv.com/recipes/bob
by
-flay/homemade-mango-agave-granola-wR>ith-greek-yogurt-recipe/index.html

........................................
....................
emoticon smoked salmon on grilled seven grainbread with tomato, shaved onions and dill

www.cookingchanneltv.com/recipes/bob
by
-flay/smoked-salmon-on-grilled-sevenR>-grain-bread-with-tomato-shaved-onio
ns
-and-dill-recipe/index.html




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PERSISTENCEMIMI Posts: 11,183
12/22/10 7:22 P

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

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

Ingredients

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

Instructions

• Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.

Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.


While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.


In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.
Notes


Serve with ketchup, if desired (could affect PointsPlus values).

Vary the flavor of this family favorite by substituting raw turkey sausage or ground sirloin for the turkey (could affect PointsPlus values).



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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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




Edited by: PERSISTENCEMIMI at: 12/23/2010 (10:22)
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7/24/10 9:52 P

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Watercress/butternut squash/ apples salad

I ate it today and it was heavenly.
The chef was kind to let me know all of the ingredients.

I have no idea how much of each, but we can experience and be creative while counting points/calories.

Ingredients

* small cubes of cooked butternut squash
* small cubes of cooked apples (I don't know which one they've used)
* watercress, washed, large amount
* Cinnamon to taste
* Roasted small pecan pieces (probably can be done with very little oil, or try without roasting the pecans).
* Fresh thyme, chopped very fine, to taste
* Brown sugar to taste (the new Splenda brown sugar blend can be replaced)
* Vegetqbles oil (I'm looking for a good healthy replacement to the vegetable oil).
Need small amount of oil.

Mix all and refrigirate

So yummy! Enjoy!

*** Costco sells now a big bag of frozen butternut squash, cubed and probably also frozen cooked apples.
Trader's joe sells a 1 pound bag, refreigirated fo cubed butternut squash.



Edited by: PERSISTENCEMIMI at: 10/10/2010 (16:11)
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1/27/10 5:51 A

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Great Collection of Healthy Casseroles from WW recipe review board

King Ranch Chicken Casserole
Posted by TURNAROUNDSUE
Serves - 6

1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste
Methods/steps
Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.
Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.
Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.
Nutrition Information:
205 cal., 2.4 g. fat, 2.5 g. fiber


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

Creamy Ham And Potato Casserole
Posted by TURNAROUNDSUE
Yield: 4 Servings

28 oz O'brien Frozen Potatoes
-With Onions And Peppers
1 1/2 c Green Beans Cut Frozen
1 1/2 c Ham Extra Lean,Chopped
3/4 c 1% Milk
1/2 c Kraft 2% American Cheese
10 3/4 oz Healthy Request Cream Of
-Chicken Soup

1. Heat oven to 375F. Spray 8-inch square (2-quart) glass baking
dish with cooking spray.
2. In large bowl, mix all ingredients; spoon into baking dish.
3. Bake about 1 hour or until bubbly and hot. Let stand 5 minutes
before serving.

Per Serving: 191 Cal (35% from Fat, 35% from Protein, 29% from Carb); 8
g Tot Fat; 2 g Fiber

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

Deep-Dish Pizza Casserole
Posted by TURNAROUNDSUE
Yield: 6 Servings

1 lb Lean Ground Beef 90% Lean
15 oz Tomato Sauce Italian Style
-Chunky
Cooking Spray
13.8 oz Pillsbury Refrig Pizza
-Crust Classic,1 Tube
6 oz Mozzarella Cheese,1 1/2
Cups, Reduced Fat, 2%
-Milkfat

1.Preheat oven to 425*
2.Cook meat in a non-stick skillet over medium high heat until browned.
Drain if necessary. Add tomato sauce and cook until heated.
3. While meat cooks, coat 13x9 inch baking dish with cooking spray.
Unroll pizza crust dough, and press into bottom and halfway up sides of
baking dish. Top bottom of crust with meat mixture.
4. Bake, uncovered, at 425* for 12 minutes. Top with cheese, and bake 5
minutes or until crust is browned and cheese is melted. Cool 5 minutes
before serving.

Per Serving: 385 Cal (33% from Fat, 32% from Protein, 35% from Carb);
15 g Tot Fat; 2 g Fiber

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

Magnificent Casserole
Posted by TURNAROUNDSUE
Yield: 8 Servings

2 lb Lean Ground Beef 90% Lean
8 oz Cream Cheese Fat Free
1 T Green Pepper,Minced
1/2 c Sour Cream Fat Free
1/2 c Swiss Cheese,Grated
8 oz No Yolk Noodles
1 lb Cottage Cheese Fat Free
1/3 c Onion Green,Chopped
2 c Tomato Sauce

In a large pan, cook noodles in boiling, salted water until tender.
Drain & set aside. In a large bowl, mix together cream cheese, cottage
cheese and sour cream. Add onion and peppers. Set aside. Brown ground
beef & drain any fat. Add tomato sauce to ground beef. Spray a 9 x 13
inch cake pan or casserole dish with cooking spray, and arrange the
following layers: Noodles, cheese mixture, meat mixture - then repeat.
Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may
want to reduce or omit the amount of green pepper and onion which are
used, as they have a tendency to get stronger over a long period of
time.


Per Serving: 429 Cal (31% from Fat, 41% from Protein, 28% from Carb);
15 g Tot Fat; 2 g Fiber

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

Bubble Up Pizza Casserole
Posted by MOM2REBECCA

You could probably do everything but the biscuits and when you thaw it out, add the biscuits and bake. My kiddos LOVED this.

1/2 lb lean ground beef
1 onion, chopped
8 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
½ package Turkey Pepperoni (optional)
½ can biscuits

Preheat oven to 350 F. In skillet, brown meat over medium heat until browned. Stir in onion, tomato sauce, basil, garlic and Italian seasoning. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch-baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

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

Chicken Tamale Casserole
Posted by NCBEACHES

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Yield: 8 servings

CALORIES 354 FAT 14.1g FIBER 2.5g

Cooking Light, NOVEMBER 2008

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

Green Chile-Chicken Casserole
Posted by NCBEACHES

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese


Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Yield: 12 servings (serving size: about 3/4 cup)

CALORIES 335
FAT 10.8g
FIBER 3.2g

Cooking Light, NOVEMBER 2003

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

Mexican Chicken Casserole
Posted by NCBEACHES

1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Yield: 8 servings (serving size: 1 cup)

CALORIES 369
FAT 11.4g
FIBER 3g

Cooking Light, DECEMBER 1998

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

Aunt Liz's Chicken Spaghetti Casserole
Posted by NCBEACHES

2 cups chopped cooked chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
Cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.

Yield: 2 casseroles, 4 servings each (serving size: about 1 cup)

CALORIES 261
FAT 7.8g
FIBER 2.1g

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

Baked Ziti Casserole
Posted by NCBEACHES

To streamline the recipe, we skipped the traditional step of browning the meat before it's combined with the rest of the ingredients; it cooks fully as the casserole bakes. This recipe easily doubles to feed a crowd; bake in a 13 x 9-inch baking dish for 35 minutes.

6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray

Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.

Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.

Yield: 4 servings (serving size: about 1 cup)

CALORIES 362 FAT 10.5g FIBER 3.5g





Edited by: PERSISTENCEMIMI at: 1/28/2010 (10:04)
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Wake Up Casserole
Posted by FLOEXLOSER

8 item(s) frozen hash brown potato patty, prepared without fat, Ore-Ida
1 cup(s) onion(s), chopped
1 item(s) bell pepper(s), chopped
2 cup(s) shredded fat-free cheddar cheese
8 oz cooked lean ham, chopped
7 item(s) egg
1 cup(s) fat-free skim milk
1 tsp McCormick Ground mustard
1 tsp table salt
1/2 tsp black pepper

Preheat oven to 350, spray 9x13 pan. Place hash browns in pan. Sprinkle with onion, pepper, cheese, and ham. In medium bowl, beat eggs, milk, mustard, salt, and pepper. Pour over casserole. Cover with foil and bake 1 hour. Uncover and bake 15 minutes more.



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Bacon, Egg and Cheese Casserole

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

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

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

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

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


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BREAKFAST CASSEROLE
Posted by NIKASMOMMY

EASY BREAKFAST CASSEROLE

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




Edited by: PERSISTENCEMIMI at: 11/8/2009 (12:56)
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Spinach Calzone
Posted by mdscofield

I posted this last week, untried as of then. Well, we made it last night, and it's absolutely fabulous. Low points for such a generous portion size, and the mixture of flavors and cheeses is outstanding. We added a can of drained mushroom stems & pieces.


3/4 cup 1% low-fat cottage cheese
1/2 cup low-fat sour cream
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
3 tablespoons grated fresh Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 (4-ounce) can mushroom stems & pieces (or sliced), drained
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust
Cooking spray
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
1-1/2 cups bottled fat-free Italian herb pasta sauce (such as Muir Glen)

Preheat oven to 425°.

Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, mushrooms, garlic powder, and black pepper.

Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.

Bake at 425° for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce.

Calories: 289 (30% from fat); Fat: 9.6g (sat 5g,mono 2.9g,poly 1.2g) ; Protein: 15.7g; Carbohydrate: 35.4g; Fiber: 2.8g; Cholesterol: 24mg; Iron: 3mg; Sodium: 778mg; Calcium: 227mg

Yields: 6 servings (serving size: 1 square and 1/4 cup sauce)

Source: Cooking Light, DECEMBER 2000 (modified by me to add mushrooms)




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Beef and vegetables casserole
Freezes well
Great for hectic holidays


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


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Biggest losers baked ziti

Olive Oil Spray
1 (14.5- oz) box fiber-enriched ziti or penne
1 (15 oz) container FF Ricotta Cheese
2 large egg whites
4C finely shredded reduced fat mozzarella cheese
1/4 tsp garlic powder
Salt, Black Pepper, Red Pepper Flakes to taste
3.5C Marinara Sauce (low fat/low sodium)
2T grated reduced fat Parmesan Cheese

Preheat oven to 450. Mist cake pan with olive oil spray.
Cook ziti according to package directions. Drain.
In a large mixing bowl,mix the ricotta, egg whites, and all but 1 cup of the mozzarella cheese. Add the garlic powder, and season with salt, pepper and red pepper flakes. Stir in the cooked pasta until well combined.
Spread 1C of the marinara sauce on the bottom of the prepared pan. Add half of the pasta over the sauce. Top with 1C of sauce and layer the other half of the pasta. Top with remaining 1.5C of sauce and sprinkle the remaining mozzarella and Parmesan over the top.
Cover the dish with foil and bake for 20 mins. Remove foil and bake for another 10 mins. Let stand 5 mins.

Cut into 8 pieces.

Per Serving: 350 calories/6 fat/8 fiber

NOTE: Super sized servings.



Edited by: PERSISTENCEMIMI at: 6/9/2009 (18:56)
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Smoked Sausage and Corn Frittata
From cooking light
5 ingredients 15 minutes cookbook

I've made this recipe and it's Incredible!
Great also for company
So quick and easy
Great for any quick meal, brunch, or as a snack.

INGREDIENTS

prep time: 3 minutes
Cook: 15 minutes
Other: 2 minutes

Cooking spray
4 ounces smoked turkey sausage, quarted lengthwise and diced
1 1/2 cups frozen shoepeg white corn, thawed
1/4 teaspoon ground red pepper (optional (I used sweet paprika)
1 large egg
4 large egg whites
1/2 cup (2 ounces) reduced- fat shredded sharp cheddar cheese
3 tablespoons chopped fresh cilantro, divided (I didn't use cilantro)

1. Heat medium nonstick skillet over medium high heat. Coat pan with cooking spray.
Add turkey sausage to pan: saute 4 minutes or until browned. Stir in corn and ground red pepper, if desired: reduce heat to medium-low.

2. Combine egg and egg whites in a small bowl: stir with a whisk.
Drizzle egg mixture over sausage mixture to pan. Cover and cook 8 minutes or until almost set.
Remove pan from heat: sprinkle with cheese and 1/12 tablespoons cilantro.
Cover and let stand 2 minutes.
Sprinkle with remaining 1/12 tablespoons colantro: cut into 4 wedges.

Yield 4 servings
Serving size: one Wedge

per serving:

174 calories
8 g fat
1.6 fiber
13.8 protein
14.3 carbs
472 sodium


Edited by: PERSISTENCEMIMI at: 6/7/2009 (13:29)
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9/23/08 6:30 P

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Hash Brown Casserole

1 cup thinly sliced green onions
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons stick margarine, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
1 (16-ounce) carton fat-free sour cream
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Cooking spray
1/2 teaspoon paprika

Preheat oven to 350.
Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350 for 1 hour or until bubbly.

Yield: 9 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 146(27% from fat); FAT 4.3g (sat 1.5g,mono 1.7g,poly 1g); PROTEIN 6.7g; CHOLESTEROL 8mg; CALCIUM 105mg; SODIUM 224mg; FIBER 0.7g; IRON 0.7mg; CARBOHYDRATE

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Crock Pot Brunch Casserole
Posted by LRUDGE2614

Servings | 6

1 Cup Egg Substitute
1 1/2 cups (one 12-fluid oz can) Carnation Evaporated Skim Milk
1/2 teaspoon prepared yellow mustard
1 teaspoon dried parsley flakes
4 1/2 cups shredded loose-packed frozen potatoes
8 ounces Healthy Choice 97% lean kielbasa sausage, or other reduced fat kielbasa style sausage, cut into 1/4 inch pieces
3/4 cup shredded reduced fat cheddar cheese

Spray slow cooker container with butter flavored cooking spray. In a large bowl, combine eggs, evaporated skim milk, mustard, and parsley flakes. Pour mixture into prepared container. Stir in potatoes and kielbasa sausage. Add cheddar cheese. Mix well to combine. Cover and cook on LOW for 3 to 4 hours. Mix well before serving.

Yield 1 cup per serving.
Each serving:
231 Calories
7 gm Fat
1 gm Fiber
18 gm Protein
24 gm Carbohydrate
451 mg Sodium
297 mg Calcium



Edited by: PERSISTENCEMIMI at: 9/23/2008 (07:00)
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BROCCOLI AND CAULIFLOWER GRATIN
From Jaime's Kitchen

Your guests will never guess how low in fat this dish is, or easy to prepare it was for you! What a great way to jazz up broccoli and cauliflower! I highly recommend this. Serve it as a side with any entree. Enjoy!

Difficulty Level: Very Easy
Prep Time: 10-15 minutes


Ingredients:

3 cups chopped broccoli florets (about 9 oz)
3 cups chopped cauliflower florets (about 11 oz)
1/2 cup fat-free plain yogurt
1 cup (4 oz) shredded Kraft 2% Sharp Cheddar or Sargento Reduced-Fat Mild Cheddar
1 tsp whole grain mustard (or 1/3 tsp ground mustard seed)
2 Tb bread crumbs (the cookbook recommends whole wheat)
salt and freshly ground black pepper
Directions:

Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for 8-10 minutes, until just tender. Drain well and transfer to flame-proof dish. (Do not use glass dish!! It will explode in the broiler.)

Mix together the yogurt, grated cheese, and mustard; then season the mixture with salt and pepper and spoon over the cauliflower and broccoli.

Preheat the broiler. Sprinkle the breadcrumbs over the vegetables and broil until golden brown. Serve hot.

Yields 4 (1.5-cup) servings


Nutritional Information: (per serving) 150 calories, 6.4 g. fat, 3.7 g. fiber (3 points)

Source: Vegetarian Cookbook by Linda Fraser
Photo Credit: Vegetarian Cookbook by Linda Fraser


Edited by: PERSISTENCEMIMI at: 2/13/2008 (07:39)
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Here's one that I've made that people seem to really enjoy:

Potluck Potato Casserole

Yield: 10 servings
4 points each serving

The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.


1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

CALORIES 194 (30% from fat); FAT 6.4g (sat 3.7g,mono 1.8g,poly 0.4g); PROTEIN 7.9g; CHOLESTEROL 21mg; CALCIUM 166mg; SODIUM 283mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 27.1g



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11/24/07 5:24 P

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SMOTHERED CHICKEN WITH PIEROGIES

1 dozen Mrs. T’s frozen Potato and Onion pierogies
1 can (10 3/4 oz) low-fat cream of chicken soup (I add a little milk)
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish.

In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.


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8/15/07 1:06 P

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Courtesy of Jen

THE MOST FILLING STEAK PITA
Total for this: 5.5 points.

1 Josephs Pita = 1
2 Wedges Laughing Cow Light = 1.5
3 oz Tyson Steak Strips = 3
1 cup mushrooms = 0
1/2 cup onions = 0

I sauteed the steak, onions and mushrooms in water....then I cut the pita in half, spread each half with 1 wedge of LCow on the inside and filled evenly with steak mixture. I am so full I am almost uncomfortable...but it was soooo good I couldn't stop.




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8/5/07 12:21 A

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Almond Chicken Salad Sandwich

1 1/2 cups diced cooked chicken breast

1 cup halved seedless red grapes

1/4 cup diced celery

1/4 cup reduced fat mayonnaise (fat free if Core)

1 TBS toasted slivered almonds

1/2 tsp freshly ground black pepper

8 slices whole wheat reduced calorie bread

2 cups shredded green leaf lettuce



Combine the chicken, grapes, celery, mayonnaise, almonds, & pepper together in a medium bowl and mix well. Divide the chicken salad evenly on 4 slices of bread. Top each with 1/2 cup lettuce and another slice of bread.

Makes 4 sandwiches at 4-Points or Core + 2-Points




PERSISTENCEMIMI Posts: 11,183
6/11/07 10:22 P

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BAKED ZUCCHINI WITH MUSHROOMS
8 servings
2 points per serving

This comes from a Sunset cookbook compilation, in the section titled "Low Fat Italian." I made this when my wonderful vegetarian nephew came for dinner, and we all thought it was heavenly. It's a little bit like an oven-baked frittata. I used a mix of zucchini and yellow summer squash.
by vivmom

1 lb fresh mushrooms, sliced
1 medium onion, chopped
1 cup vegetable broth (canned is fine)
3 large eggs
4 large zucchini, shredded (about 2 lbs.)
1/2 cup fine dry breadcrumbs
1/4 cup grated parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon dried oregano


In a large nonstick skillet, combine mushrooms, chopped onions and 1/2 cup water.
Cook over medium-high heat, stirring often, until liquid has evaporated and vegetables are beginning to brown.
To deglaze, add 1/3 cup of the vegetable broth and stir to scrape any browned bits free from pan bottom.
Continue to cook, stirring occasionally, until vegetables begin to brown again.
Repeat deglazing and browning steps 2 more times, using 1/3 cup broth each time. Onion should be golden brown.
This should take about 15 to 20 minutes total.
Remove pan from heat.
In a large bowl, beat eggs to blend. Stir in shredded zucchini, mushroom mixture, bread crumbs, cheese, pepper and oregano.
Turn into greased 9x13" baking dish, spreading out evenly.
Bake uncovered at 350 until casserole appears set in center when dish is gently shaken -- about 35 minutes.
Let stand 5 minutes, then serve.


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PERSISTENCEMIMI Posts: 11,183
5/24/07 3:11 P

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WW boards

I made this the other day and it was great!! I even frozen some of them!! They warm up great in the microwave!!

Baked Turkey and Jack Cheese Chimichangas
POINTS: 5
INSTRUCTIONS

2 sprays cooking spray
1/2 pound uncooked ground turkey breast
16 oz fat-free canned refried beans
1 3/4 cup salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup salsa
1/2 cup fat-free sour cream



Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.


Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.


Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.


Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.


Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 Tbsp of salsa and 1 Tbsp of sour cream.


Flavor Booster: Mexican and Central American food stores often sell epazote, a pungent herb with a taste similar to cilantro. Sprinkle 1 Tbsp of chopped fresh epazote or cilantro over the finished dish.


Edited by: PERSISTENCEMIMI at: 5/24/2007 (15:12)
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CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/23/07 9:57 P

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Courtesy of Cludette

HAM OR TURKEY PINWHEELS

Combine 1 teaspoon reduced-fat mayonnaise with an equal amount of Dijon mustard. Spread mustard mixture over a Romaine lettuce leaf and top with a deli-cut slice of turkey breast or a slice of reduced-fat ham. Roll up and secure with a toothpick.
Number of servings: 1
POINTS value per serving: 1


CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/23/07 9:51 P

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Courtesy of Cludette

THAI SUMMER ROLLS

Soak 6 Thai rice paper wrappers (available in the Asian aisle of most supermarkets) in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon Hoisin Sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour. Yields 3 rolls per serving.
POINTS value: 4 (serves 2)


CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/23/07 6:48 P

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Courtesy of Cludette

TWO BEAN CHILI SALAD WITH SMOKED SALMON

Drain and rinse one 14 1/2-ounce can French-style green beans and place them in a large bowl. Toss with 1 cup canned kidney beans, drained and rinsed; 6 ounces chopped store-bought smoked chicken breast; 1 tablespoon cider vinegar; 2 teaspoons chili powder; 2 teaspoons olive oil; salt to taste; and ground pepper to taste.
Serving size: 1 1/2 cups
POINTS value: 6 per serving (serves 2)


CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/23/07 6:46 P

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Courtesy of Claudette

CHUNKY ROAST CHICKEN SALAD

Pull 6 ounces of white meat off a store-bought, roast chicken. Mix with 1 small Napa cabbage, finely shredded; 1 Granny Smith apple, peeled, cored, and shredded; 1 celery stalk, thinly sliced; 1 small shallot, minced; and 1/4 cup low-fat ranch dressing.
Serving size: 2 cups (number of servings=2)
POINTS value: 5 per serving




CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/23/07 6:45 P

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Courtesy of Caludette

CRANBERRY-NUT TURKEY ROLL UP

Spread two medium low-fat whole-wheat tortillas each with 1 tablespoon whole-berry cranberry sauce and 1 tablespoon fat-free mayonnaise. Top each with 3 ounces thickly sliced deli turkey breast, 1 leaf Romaine lettuce, and 1 teaspoon chopped pecans. Roll up and serve.
POINTS value: 4 per serving(serves 2)



CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/22/07 11:24 P

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I made it yesterday and my husband and I liked it a LOT!
It's definetely exotic.
The fresh mint gives a unique and unexpected taste.

YAMS (sweet potatos), FRESH MINT, AND RAISINS

SWEET QUICHE that accompanies meat or just a salad.

INGREDIENTS

2 pounds Yams , peeled and cooked (1 kilo is a little more than 2 pounds)
1 cup fresh mint, chopped fine
3 TBS. olive oil(I used less oil)
Large onion, chopped
1/2 cup raisins
1 TBS. sugar
2 TBS. lemon juice
3 eggs
salt
1 TBS. bread crumbs

METHOD

1. Pre heat oven to 350 degrees
2.
Mash the Yams and mix with the fresh mint
3. Heat the oil in a pan, and saute the onion untill gold color.
Add the raisins, sugar, and lemon juice, and contiune to saute 2 more minutes
4. Add the onion mix to the Yam mix, and mix all together
5. Bit the eggs with a fork with a little salt, and add to the Yam mix
6. Put the bread crumbs on the buttom of a greased pan, pour the Yam mix on top, and bake about 45 minutes, until quiche has golden color.

Enjoy!

PERSISTENCEMIMI Posts: 11,183
5/20/07 8:38 P

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RED BEAN, HAM AND RICE CASSEROLE

Ingredients

2 TBSP extra-virgin olive oil
1 green bell pepper, chopped
1 medium white onion, chopped
3 garlic cloves, minced
1 lb 95% fat-free ham, diced
15oz canned diced tomatoes with chiles
30oz canned red beans, drained and rinced
Cajun Seasoning to taste
4 - 5 cups cooked brown rice, warmed

Instructions:

Add oil to large skillet and place over medium heat.
Add pepper, onion, and garlic; cook until tender, stiring occassionally.
Add ham; cook until browned, stirring occassionally.
Add tomatoes, beans and seasonings; cook until heated through, stirring occasionally.
Stir in rice; turn temperature to low and simmer for 5 to 10 minutes, letting the rice soak in the liquid.
Adapted from Weight Watchers TurnAround Program Cookbook


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PERSISTENCEMIMI Posts: 11,183
5/20/07 8:03 A

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Courtesy of Lizbabe

Cheesy Broccoli Casserole
Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings, 3/4 cup each

1 pkg. (6 oz.) STOVE TOP Lower sodium Stuffing Mix for Chicken
2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup
1 cup CHEEZ WHIZ Light Reduced Fat Cheese Dip

PREHEAT oven to 350°F. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside. MIX remaining ingredients in 2-qt. baking dish; top with stuffing. BAKE 30 min. or until heated through.

KRAFT KITCHENS TIPS
Make Ahead
Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 45 to 50 min. or until heated through.

NUTRITION INFORMATION
Diet Exchange:
1-1/2 Starch,1 Vegetable,2 Fat

Nutrition (per serving)
Calories 240 Total fat 10g saturated fat 2.5g cholesterol 15mg Sodium 1100mg carbohydrate 28g Dietary fiber 3g Sugars 7g protein 10g Vitamin A 20%DV Vitamin C 70%DV calcium 20%DV iron 10%DV


Liz


Edited by: PERSISTENCEMIMI at: 5/20/2007 (08:03)
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PERSISTENCEMIMI Posts: 11,183
5/16/07 6:34 P

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Moved

Edited by: PERSISTENCEMIMI at: 5/29/2007 (01:01)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,183
5/16/07 6:28 P

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Contributed by www.pioneerthinking.com

This is SOOOOOOOO GOOOOOOOOOOD!!!

Butternut Squash Enchiladas with Salsa Verde

Makes 8 servings.

INGREDIENTS

1 package (16 oz.) diced peeled butternut squash, or 1 1/4 lb. squash, seeded, peeled and diced
(I buy it at the produce department of Trader Joe's)
Canola oil spray
1 can (15.5 oz.) pinto beans, rinsed and drained (I like to use black beans)
3/4 cup (3 oz.) crumbled reduced-fat feta cheese, divided (I also used crumbled blue cheese, and LESS than 1/2 cup)
8 large (about 7-inch) corn tortillas (I use LaTortilla Factory tortillas, 8"
Each has 80 calories and 14 grams of Fiber. I think they are made from wheat).
1 jar (16 oz.) salsa verde
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves, for garnish (optional)

METHOD

Place squash in medium saucepan.
Add 1 cup water. Cover pot tightly, and place over medium-high heat. Cook until squash is tender but not mushy, 12-15 minutes, depending on size of cubes. Drain squash, and set aside.

Meanwhile, preheat oven to 350 degrees. Select a baking dish just large enough to hold the eight tortillas, folded over and slightly overlapping, so that they fit snuggly in the dish. (You may want to "test" and see if the baking dish is the proper size by arranging unfilled, folded tortillas in it, as they would be once filled and ready to bake.) using the canola oil spray, lightly coat the interior of the baking dish and set aside.

Place beans in mixing bowl. Using fork, partially mash beans. Add squash and blend, leaving mixture coarsely mashed, with some beans still whole. Mix in 1/2 cup of the cheese. Season filling to taste with salt and pepper.

Coat a tortilla on both sides with cooking spray. Lay it on a plate. Spoon 3/4 cup of filling on one half of the tortilla. Fold tortilla in half over filling. Set it at one end of the baking dish. Repeat, placing filled tortillas so they overlap, filling baking dish tightly. Pour puréed sauce over assembled enchiladas. Sprinkle remaining cheese over sauce. Cover pan with foil.

Bake enchiladas about 30 minutes, until they are heated through and tortillas are soft. Uncover and serve garnished with cilantro, accompanied by cooked brown rice, if desired.

Per serving: 180 calories, 2 g. total fat (1 g. saturated fat), 33 g. carbohydrate, 8 g. protein, 7 g. dietary fiber, 479 g. sodium

Enjoy


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PERSISTENCEMIMI Posts: 11,183
5/16/07 6:08 P

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Courtesy of Honey

***Egg White Broccoli & Veggie Breakfast Casserole***

(8 servings)

1 small carton egg beaters (about 2 cups)
1 cup egg whites
1 lb frozen chopped broccoli, thawed
1 red pepper, diced
1 small onion, diced
3/4 C shredded lowfat cheese (I used a mixture of cheddar and jack)
1/4 C shredded strongly flavored cheese, like parmesian, fontina, romano, etc. (I used quattro formaggio)
italian seasoning, about a tablespoon or to taste
salt and freshly ground black pepper.

1. Preheat oven to 350 degrees
2. combine all ingredients in a large bowl and mix
3. pour into a 9x13 pan sprayed with spray oil.
4. bake for 35 minutes, or until the point of a knife comes out clean
5. Slice into 8 servings and take anywhere.

Nutritionals per serving: 96 calories, 2g fat, 5g carb, 2g fiber, 14g protein.


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

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CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/10/07 5:55 P

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You're more than welcome to add your own healthy recipes

Number of servings
Size of one serving (example: 1 cup)
WW Flex points per serving
Core plan recipes
Or nutrition information
are appreciated !

TO HEALTH!

Bon Apetite

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