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PERSISTENCEMIMI Posts: 11,183
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: 11,183
4/20/14 8:43 P

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

FARO PORRIDGE IN THE SLOW COOKER

INGREDIENTS

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

METHOD

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

Really a great discovery. I love it!





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PERSISTENCEMIMI Posts: 11,183
3/21/14 9:11 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
2/24/14 10:52 P

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MOCK CHOPPED LIVER
So good! and good for you.

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

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

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




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PERSISTENCEMIMI Posts: 11,183
2/24/14 7:00 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: 11,183
1/30/14 12:37 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
12/3/13 8:01 P

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Please share your favorite healthy snacks. Thank you.

This months WW covers healthy snack ideas.
Rachel Ray gives some great snack ideas.
Enjoy


www.rachaelraymag.com/recipes/103-he
al
thy-snack-recipe-ideas


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

Women'sHealth Top 28 Best Healthy Snacks


www.womenshealthmag.com/weight-loss/
10
0-calorie-snacks









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PERSISTENCEMIMI Posts: 11,183
10/9/13 9:00 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







Edited by: PERSISTENCEMIMI at: 10/13/2013 (14:14)
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PERSISTENCEMIMI Posts: 11,183
9/8/13 4:51 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: 11,183
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: 11,183
8/26/13 11:11 P

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I want to make this recipe. Sounds great!

Low Sugar Chocolate cheesecake Protein Pudding


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=314848


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PERSISTENCEMIMI Posts: 11,183
8/26/13 5:59 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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WENDYW596's Photo WENDYW596 Posts: 1,692
6/30/13 7:11 P

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APPLE SALAD
12 servings @ 3 PT+

1 1/2 Cups Skim milk
3 cups Apples, cut up
4 oz cool whip fat free
1 pkg instant sugar free fat free butterscotch pudding (3oz)
1 cup mini marshmallows
8 oz crushed pineapple in its own juice
1/2 cup grapes-cut in half
1/2 cup walnuts, chopped (opt)

Make the pudding with the milk until thick; set aside. Chop the apples into bite size pieces and add the pineapple and juice on top of apples-this helps the apples from browning. Add grapes, nuts and mini marshmallows to the apple mixture. Combine the cool whip with the pudding mixture and add all this to the apple mixture. Chill at least 1 hour before serving.
(can also use instant sugar free fat free vanilla in place of butterscotch pudding.)
3/4 cup=1 serving

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


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PERSISTENCEMIMI Posts: 11,183
6/8/13 8:20 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
3/4/13 7:40 P

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Easy! Chocolate Pumpkin & Apple Dessert

I made up this recipe. New invention.
It turned up so well that my husband requested seconds.

INGREDIENTS

1 1/3 cup dry, non fat milk
About 4 cups of water (or a little more)
2 small packages of sugar free, fat free, chocolate instant pudding (or one large package, double the size).)
8 oz. light Cool Whip
1 can of pure, solid pumpkin, 15 oz.
4 small apples, peeled, cored and diced fine in the food processor

DIRECTIONS

In a large mixing bowl put in the dry milk, the dry puddings and add water (start with 2 cups)
Using a hand mixture on LOW speed, mix and add water to a consistency of pudding.
Add the pumpkin, keep mixing.
Add the cool whip, keep mixing.
Add the finely chopped apples.
Mix well and refrigerate.

Enjoy



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PERSISTENCEMIMI Posts: 11,183
2/26/13 8:00 P

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

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

VEGETABLE LENTIL AND POTATO SOUP

INGREDIENTS

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

DIRECTIONS

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

The original recipe didn't include potatoes.

Makes 8 servings

Per serving:

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

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

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

ENJOY!



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PERSISTENCEMIMI Posts: 11,183
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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PERSISTENCEMIMI Posts: 11,183
2/12/13 7:35 P

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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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PERSISTENCEMIMI Posts: 11,183
1/1/13 2:02 P

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

HEALTHY & TASTY CAULIFLOWER SALAD

INGREDIENTS

Small Cauliflower or half of a large one
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)
3 tablespoons light Mayonnaise (Trader Joe's has a good one)
Juice from one lemon
One teaspoon of Dijon Mustard
Sliced almonds (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 almonds to decorate on top of the salad.
3. Refrigerate.





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PERSISTENCEMIMI Posts: 11,183
12/22/12 8:26 P

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Delicious and Healthy Tomato Soup

I went to a party and the hostess served this wonderful soup. She served it in clear glass cup with a handle.
All of us liked it, so I asked for the recipe. I already made it and I froze half of it.
Here it is:

emoticon Note: This recipe has a lot of servings (huge amounts)
You may want to CUT IT IN HALF the first time you make it.

TOMATO SOUP

INGREDIENTS

1-2 tablespoon olive oil ( I used 1 tablespoon.)
few garlic cloves ( or more to your taste)
1 large onion, diced
1 can, 14 oz. tomato paste
Three 14 oz. cans of Fire Roasted tomatoes
Three 14 oz. cans of diced tomatoes
Two cans 48 oz. each of low sodium chicken broth ( or vegetable broth for vegans/vegetarians)
Fresh basil, to your taste, chopped (I like basil, so I used a medium bunch)
Laury's seasoned pepper, or other brand names, to taste

DIRECTIONS

Pre-heat oven to 350 degrees

Saute the onion and garlic with olive oil until golden.
Add the tomato paste and stir well.
Add the 3 + 3 cans, basil and chicken (or vegetable) broth and seasoned pepper to taste.
Bring to a boil.
Carefully move the hot soup to a glass, oven proof dish.
COVER the dish and cook in the oven 2 hours. The hostess said that even 1 hour is okay......
** Use a hand blender to puree the soup, or use your food processor, in small portion

Enjoy











Edited by: PERSISTENCEMIMI at: 12/22/2012 (20:39)
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PERSISTENCEMIMI Posts: 11,183
9/29/12 11:44 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

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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PERSISTENCEMIMI Posts: 11,183
9/26/12 6:27 P

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RED RICE WITH TOMATOES AND OLIVES
6 servings

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

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

INGREDIENTS

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

METHOD

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

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

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

YUMMY!



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PERSISTENCEMIMI Posts: 11,183
9/17/12 8:18 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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PERSISTENCEMIMI Posts: 11,183
9/17/12 6:03 P

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I've tasted this dip in a party and it is yummy!
Very easy to make.

DIP, SNACK, SPREAD, BREAKFAST...High in Protein!

INGREDIENTS

1 cup part skim Ricotta cheese
1/4 cup parsley, chopped fine
green onion, to taste, chopped
4 slices Turkey-Bacon, cooked crispy and chopped

Mix all and refrigerate overnight.
Tastes even better the next day.





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PERSISTENCEMIMI Posts: 11,183
8/27/12 8:43 P

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GOAT CHEESE DIP WITH BASIL PESTO AND SUB-DRIED TOMATOES

8-10 people can share it, so its great to serve to your guests before dinner is served.
Quick and easy to make.
You may try almonds instead of Pine Nuts, because they're are very expensive.


8 ozs. Goat Cheese - spread in pie pan or microwaveable safe dish


4 ozs. Basil Pesto - spread over goat cheese

Sun dried tomatoes - cut into strips over pesto (cover nicely)

Toasted Pine Nuts - no set amount.

Cover with grated Parmesan cheese

Microwave for 2 minutes and serve with crackers, bread or whatever.



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PERSISTENCEMIMI Posts: 11,183
8/20/12 12:57 P

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Crispy Roasted Chickpeas with Moroccan Spice Blend


I'm making it now. Let's see how it will taste with the Moroccan Spice Blend.


www.kalynskitchen.com/2008/02/crispy
-r
oasted-chickpeas-garbanzo-beans.html


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PERSISTENCEMIMI Posts: 11,183
8/19/12 8:32 P

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This recipe is easy to make. The sugar comes from dried fruit.

I'll try it tomorrow and let you know how I like it.

I've made it today and it fabulous. Very FILLING.

Notes:

1. I quadruple (x4) the recipe.
2. I made my own applesauce from 3 large fuji apple in my 8 years old (works like new) VitaMix machine.

Only 3 Points + per serving. (the 2 points per serving, mentioned in the recipe are on previous WW plan, before Carbs were added to the formula)
Enjoy


www.food.com/recipe/weight-watchers-
ap
plesauce-cranberry-oatmeal-223535




*** Have you made lately a recipe you really like? Please share it with us. Thank you.

emoticon





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PERSISTENCEMIMI Posts: 11,183
6/29/12 5:37 P

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Did you know that quinoa is the only whole-grain that is full vegetarian protein.


Quinoa porridge
Notes! I've only made this recipe. I LOVE it! I'll make it again and again.
I didn't have almond mik, so I used soy milk with 1/2 teaspoon (or less) of almond extract.
Instead of regular brown sugar, I used the Splenda blend of brown sugar.
emoticon

allrecipes.com/recipe/quinoa-porridg
e/




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

Quinoa pudding from allrecipes
5 Points+ per serving

allrecipes.com/recipe/quinoa-pudding
/


****************************************
******************
Warm and nutty cinnamon quinoa recipe

www.101cookbooks.com/archives/warm-a
nd
-nutty-cinnamon-quinoa-recipe.html


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

Quick and easy quinoa chocolate recipe

www.ridiculouslyhealthy.com/recipes/
qu
ick-easy-chocolate-quinoa-breakfast-R>dessert/


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

Quinoa Porridge

theshiksa.com/2012/05/15/quinoa-porr
id
ge-with-maple-and-brown-sugar/


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

Quinoa porridge with blackberries

blisstree.com/eat/what-to-eat-when-y
ou
re-sick-of-oatmeal-quinoa-porridge-bR>reakfast-946/


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

Quinoa porridge

www.thekindlife.com/forum/thread/qui
no
a-porridge


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

Quinoa porridge with bluberries and pecans

www.closetcooking.com/2008/02/quinoa
-p
orridge.html


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

QUINOA PARFAIT

Cinnamon apple quinoa parfait

www.preventionrd.com/2012/03/cinnamo
n-
apple-quinoa-parfait/


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

Another cinnamon apple quinoa parfait

www.closetcooking.com/2012/06/bluebe
rr
y-quinoa-parfait.html


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

Bluberry quinoa parfait

www.closetcooking.com/2012/06/bluebe
rr
y-quinoa-parfait.html



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

Perfectly peach quinoa parfait

www.eatingbirdfood.com/2010/08/quino
a-
parfait-and-other-weekend-highlights/






Edited by: PERSISTENCEMIMI at: 6/30/2012 (09:35)
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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 6:18 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
2/18/12 11:54 P

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My friend brought this salad and we had such a nice dinner.

COLORFUL HEALTHY SALAD

Red cabbage, diced
lettuce, chopped
Red, orange, red peppers, diced
Black olives
Feta cheese
Purple onion, diced
Tomatoes, diced
Cucumbers, sliced

Serve in a nice bowl.
Add olive oil
Fresh lemon juice

No salt

Mix well and enjoy



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PERSISTENCEMIMI Posts: 11,183
2/11/12 5:30 P

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Tastes wonderful!

My suggestion:

*** Steam seperately Broccoli and add it to the Broccoli and Cheese sauce.
There is enough sauce to coat much more Broccoli.
That way, you'll reduce the Sodium and will increase Fiber intake.

I bought it in Costco. Green Jiant Valley Fresh Steamers.
4 steamable bags inside.
In each bag there are 3 servings

1 serving is one cup frozen, 1/2 cup prepared

1 serving = 1 PointsPlus
2 serving = 2 PointsPlus
3 serving (one bag) = 4 PointsPlus

Nutrition information per 1 serving

45 calories
1.5 g fat
Saturated fat 0g
Cholesterol 0g
SODIUM (here is the catch.....380 mg Ouch!)
Potassium 200 mg
Total Carbohydrates 7 g
Dietary Fiber 2 g
Sugar 3 g
Protein 2 g







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PERSISTENCEMIMI Posts: 11,183
1/21/12 8:44 P

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Moist Cornbread in a Jiffy

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

Bake as directed on package

Delicious!








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PERSISTENCEMIMI Posts: 11,183
1/17/12 7:06 P

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SPRING MIX & BABY SPINACH SALAD

I'm not so fond of salads made with greens, but this dressing really helped me start eating lots of leafy greens (which are so important to incorporate into our meals).

You can now find at Costco, Sam's BJ's and other groceries, a pre-washed, net 1 lb (454g) by Earthbound Farm Organic Half & Half:

Half Spring Mix and Half Baby Spinach.

Put as much dressing as you would like so all leaves are coated gently with the dressing.
Start with very small amount!


THE DRESSING: mix all ingredients.

* 1 teaspoon Robert Rothschild Rasberry Honey Mustard (or any flavored mustard) 20 calories, 0 fat, 30 mg sodium, 4g carbs, 0 protein.

* Pure maple syrup (I did not try it with sugar free, fat free pancakes surup).
1 tablespoon: 50 calories,0 fat, 13 g carbs,13 g sugar, 0 protein

Fruity balsamic vinegar: rasberry, strawberry.....I used Roland Strawbery balsamic vinegar
I used about 6 teaspoons = 2 tablespoons.
1 tablespoon: 10 calories, o fat, o sodium, 3g carbs, 0 protein
1 teaspoon olive oil (I don't have nutrition information.

so, the 4 ingredients are:

1. Honey mustard
2. maple syrup
3. Rasberry balsamic vinegar
4. Olive oil

You can change the amounts to fit your own taste while counting points or calories.

You can add to the salad:

* Crumbled blue cheese
* Toasted almonds or pine nuts (pine nuts are very expensive. Almonds are good too)
* Dried cranberries

Now you can understand why I started to like eating leafy greens.

A small portion of this dressing is good for many cups of greens.

Enjoy!




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PERSISTENCEMIMI Posts: 11,183
1/8/12 10:57 P

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Thank you, sarahinfl for posting this recipe.

BIG CHOCOLATE COOKIE

This is an ancient WW recipe.

Preheat oven to 350 degrees. Bake about 10-15 minutes.

1 T. Reduced Fat Peter Pan Peanut Butter
1 T. + 2 t. hot water
1 t. vanilla
1/3 C. dry milk
2 t. cocoa powder
1/2 t. Baking Powder
3/4 oz. oatmeal
2 T. raisins
4 packets Splenda

Mix peanut butter and hot water until smooth in a medium bowl. Add
vanilla.

In small bowl mix the remaining ingredients.

Add the dry ingredients to the peanut butter mixture and stir until
combined well. Place on butter sprayed cookie sheet and bake -- do not
underbake. Outside of cookie will be dry.

330 calories, 51g carbs, 7.5g. fat, 4.75g. fiber









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PERSISTENCEMIMI Posts: 11,183
1/8/12 10:24 P

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I like this cookie very much. I add extra banana to the mix.

Makes two big cookies

INGREDIENTS

1 1/2 oz. dry oatmeal
2 tablespoons chunky peanut butter
1/3 cup non fat dry milk
1 teaspoon vanilla
1 teaspoon baking powder
1/2 banana, ripe, mashed
1 teaspoon cinnamon
2 tablespoons raisins
3 tablespoons water

INSTRUCTIONS

Pre- heat oven to 350 degrees
Combine all ingredients. Divide into two cookies on a sprayed baking sheet.
Bake at 350 for 5 to 8 minutes. Don't over bake.
This makes tao soft cookies

Exchanges
1 cookie = 1 bread, 1/2 milk, 1 protein, 1 fat & 1 fruit

I don't have nutrition information for this recipe.




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PERSISTENCEMIMI Posts: 11,183
11/14/11 7:38 P

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Carrot-Raisin Salad - Yum!
From allrecipes.com

My son sent me the recipe link. He is also on a healthy DIET and lost 15 pounds so far. (I'm also on a healthy DIET!)

Notes!

*** The trick is to leave it couple of hours in the fridge or overnight to let all ingredients blend well.
* I've made it without the mayo and it is still good.
* Low fat mayo can be used too.
* I quadrupple the recipe( times 4) so we can eat it all week
* I used my S blade of the food processor to shread the carrots
* The baby carrots were on sale, so I bought two packages, one pound each.
* They come already peeled. Time savings.
* I added Stevia to make it even sweetener

Enjoy!


allrecipes.com:80/Recipe/carrot-rais
in
-salad/detail.aspx






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PERSISTENCEMIMI Posts: 11,183
8/11/11 9:44 P

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Cold wheatberry salad. Wonderful!

This salad can be made with either soft wheatberries or hard ones (winter).
The hard wheatberries are more nutritious.

I bought about 2 cups of hard wheatberries. It took one full hour to soften them.
Cool them.

Add:

currants, dried cranberries, chopped walnuts, orange juice (about a cup), cinnamon, mint, (fresh is better, but not necessary), soybean oil ( I used a little olive oil)
I added a little stevia to make it sweeter (optional)
Cool in the refrigirator.

YUMMY!



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PERSISTENCEMIMI Posts: 11,183
7/29/11 10:41 P

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Two refreshing Yogurt Recipes for Summer time

Or anytime

During the summer I always have these two refreshing yogurt dishes ready to eat in the refrigirator.


Yogurt with cucumbers, fresh dill and garlic - Recipe # 1

I buy the plain Kefir yogurt (low fat, tow bottles), but you can use any fat free plain yogurt (NOT Fage greek yogurt. It's too thick for this recipe)
Lots of cucumbers, diced.I buy 12 cucumbers (my favorite are the pickling cucumbers, but you can use English cucumbers too or other ones)
Galick cloves, minced, to your taste (I use about 5-6 garlic cloves
Mix all and refrigirate.
The longer it is in the refigirator, the better it becomes.

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

Recipe # 2

Fage greek yogurt, fat free, or other thick yogurt
Frozen wild bluberries, thawed (from Costco)
Fresh peaches, sliced (throw the pit)
Stevia or Splenda to your taste
1 teaspoon pure vanilla extract

Mix all and refrigirate

You can change the frozen fruits and also the fresh fruits

Great recipes to eat all summer
Enjoy!



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PERSISTENCEMIMI Posts: 11,183
7/23/11 10:54 P

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I hope it will be a delicious breakfast!!!!

I bought small equal amounts of three Whole-Grains at the bulk section of a healthy store
:
1. Winter (HARD) wheat berries
2.Thick cut rolled oats
3. Steel cut oats

I mixed them well and pur 1 cup of the grain mix in the slow cooker.

I added:

4 cups water
Dried cranberries
2 fresh apples, peeled, cored and sliced
6 small fresh peaches from the local fresh market, peeled and sliced )without the pit.

Either 6-8 hours on low or 4-6 hours on high

I can't wait to try it tomorrow with soy milk and stevia.

I'll let you know how it turned out.

Whole-Grains are so good for out health


Is this a picture of whole-grains in the dish? It's hard to know....
emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

**************************************
I tasted it and the experiment is a HUGE success.
The three grains go well together.
I especially like the winter hard wheat berries.
The fresh peaches from the local market added great flavor.

Excellent breakfast, snack or dessert ANYTIME.
Very filling.





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PERSISTENCEMIMI Posts: 11,183
6/8/11 8:52 P

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Thank you, Teresa (HUNGRYWOMAN2), for posting this revipe.

compliments of Recipe .com

1/2 medium banana
1/2 cup frozen unsweetened strawberries
1/2 cup skim or light soy milk
2 Tablespoons ground flax

Calories 272
Total Fat 7
Sat Fat 1
Carboydrates 43
Fiber 7
Protein 16




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PERSISTENCEMIMI Posts: 11,183
5/16/11 8:56 P

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Thank you Teresa (HUNGRYWOMAN2) for posting the recipe

With sugar issues, it is necessary to add extra carbs and ensure I have something with me in case of a sudden sugar drop. Here is something I found courtesy of Diabetic Living Every Day Cooking.

This recipe makes 24 bars. Per bar: 126 cal, 3 grms tot. fat(0 sat) 30 mg sodium, 24 carbs, 1g
fiber, 2 gms pro. ( Exchanges 1 fruit, .5 starch, .5 fat, 1.5 carb choices)

Nonstick cooking spray.
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup nugget wheat and barley cereal ( such as Grape Nuts)
1/2 teaspoons ground ginger
1 egg beaten
1/2 cup unsweetened applesauce
3 Tablespoons packed brown sugar
3 Tablespoons honey
2 Tablespoons cooking oil
2 7-ounce packages mixed dried fruit bits
1/4 cup sunflower seeds
1/4 cup chopped walnuts

1. Preheat oven to 325 degrees
2.,Line an 8x8x2 inch baking pan with foil. Coat foil with cooking spray. Set pan aside.
3. In a large bowl combine oats, flour, cereal and ginger. Add egg, applesauce, brown sugar, honey, oil; mix well. Stir in fruit bits, sunflower seeds, and walnuts, Press mixture evenly into pre-pared pan.
4. Bake for 30-35 minutes or until lightly browned around the edges. Cool on a wire rack. Lift edges of foil to remove bars from pan.

Enjoy!






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4/29/11 8:25 P

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Smootie as a snack

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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PERSISTENCEMIMI Posts: 11,183
4/26/11 11:00 P

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That looks great! I'll make it.

"A protein-loaded treat!" - Ali Vincent

Makes 6 servings

Ingredients
2 cups cooked red quinoa (at room temperature or cold)
1 diced mango
1 handful chopped cilantro
1 15-ounce can black beans
1 red bell pepper, chopped
6 green onions, thinly sliced
4 Tablespoons red wine vinegar
3 Tablespoons olive oil
1 Tablespoon fresh lime juice

Instructions
In a small bowl, combine vinegar, oil and lime juice. Combine everything else in a big bowl. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.

Nutritional information (per serving)
Calories 240
Total Fat 8 grams
Saturated fat 1 gram
Cholesterol 0 milligrams
Sodium 10 milligrams
Total carbohydrates 34 grams
Fiber 7 grams
Sugars 9 grams
Protein 7 grams


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PERSISTENCEMIMI Posts: 11,183
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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4/19/11 4:17 P

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Coconut Quinoa Pilaf

I've made it about a week ago and it was fantastic. This is the first Quinoa recipe that I really like. I've tried other recipes and definetely this is the winner!
Very easy to make!

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

Notes!
1. it's recomended to use regular can of Coconut milk, and not Light coconut milk. The taste will not be as good.
I may use only 1/2 a can next time, to save calories and fat and replace the other half with low sodium chicken broth.
On a second thought.... I'll use the whole can as the recipe suggests!
2. You can make it without the cilantro, if you don't care for it. I love cilantro.
3.*** Quinoa has a natural saponin coating that repels insects and birds and can create a bitter taste.
Rinsisng the Quinoa with warm water removes the saponin.

Ingredients

2 cups Quinoa
1 can coconut mik
2 cups water
1 bunch green onions, sliced
1 medium red pepper, diced small
3 to 4 cloves garlic, crushed
3/4 teaspoon sea salt
1/2 to 1 tespoon crushed red chili flakes
1/2 cup chopped cilantro

Directions

1. Rinse the dry Quinoa in fine mesh strainer under warm running water.
*** Quinoa has a natural saponin coating that repels insects and birds and can create a bitter taste.
Rinsisng the Quinoa with warm water removes the saponin.

2. Place rised quinoa into a medium saucepan with the coconut milk, water, sliced green onions,diced red pepper, garlic sea salt, and chili flakes.
Cover and bring to a boil, then turn heat to a low simmer and cook for about 20 minutes.

3. Remove pot from heat and let pilaf cool in the pot for about 10 minutes.
Then add chopped cilantro (if you like cilantro) and gently fluff with a fork. Serve hot.






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PERSISTENCEMIMI Posts: 11,183
4/9/11 10:04 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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PERSISTENCEMIMI Posts: 11,183
3/24/11 9:27 P

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I bought it in Costco and we LOVE it!!! I usually eat 2 servings (4 seven grain crispy tenders) and feel very full.
You can make it in the toaster oven. It takes 15-20 minutes.
Company name: Gardein (garden protein)

These crispy tenders look like McDonald's chicken nuggets, but they're made with soy protein. They are large size.
$9.99 per package.
product of Cananda
Two tenders are one serving size. There are approx 40 per pack.

One serving has:
90 Calories
1.5 Fat
0Cholesterol
9 g protein
260 mg Sodium (I wish it was less)
Total Carbs 9 g
0g sugar


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PERSISTENCEMIMI Posts: 11,183
7/24/10 8:14 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.





Edited by: PERSISTENCEMIMI at: 2/2/2011 (19:06)
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PERSISTENCEMIMI Posts: 11,183
1/27/10 6:00 A

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FRUIT SALAD WITH FRESH MINT
What a wonderful combination!
Use your creativity....Use any fruits you like.

I used:
3 Peaches, peeled, sliced
1 Mango, peeled, sliced
3 Pears, pealed, sliced
3 Apples, peeled, sliced
5 leaves of fresh mint, washed well and chopped very fine.
I added stevia to taste (or splenda)

Mix it all together and refrigirate.

Enjoy!



Edited by: PERSISTENCEMIMI at: 8/11/2010 (20:47)
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12/12/09 11:55 A

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MRS. ROARK'S LEMON PRONTO
FromThe slim gourmet cookbook
By Barbara Gibbons

I made this recipe last week and it was soooooooo gooooood.

Delectable Dessert as your Dairy servings

If you have a hard time getting your dairy servings
daily, or if you just want to enjoy a healthy delicious dessert, here is a delicious recipe.

Ingredients

1 large package (5 1/2 ounces) instant lemon pudding mix (I used sugar free, fat free)
2 cups skim milk
4 cups (2 pounds) part skim ricotta cheese
1 cup raisins

Directions

Combine the milk and pudding mix and beat until smooth.
Add the ricotta cheese and raisins, mix well, and chill.

14 servings
139 calories each.

Did you know?

1/2 a cup of ricotta cheese is one serving of dairy, while 2 cups of cottage cheese is also one serving of dairy.





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PERSISTENCEMIMI Posts: 11,183
10/24/09 7:26 A

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PEANUT BUTTER HOT CHOCOLATE OATMEAL

1/2 cup of oatmeal
1 cup of water
1 or 2 tbsp of peanut butter (depending on how many points you want to spend)
2 tbsp of sugar free fat free hot chocolate mix

Mix all of those together and microwave for about 2 minutes!!! You may add half a banana (or another fruit) and a packet of splenda!


Note!
I've made this recipe and it was so filling! I'll make it again and again because it keeps me FULL for hours!



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PERSISTENCEMIMI Posts: 11,183
10/4/09 7:51 P

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BREAKFAST APPLE RICE
From MacDougal program cookbook,, page 224

I've tried it couple of weeks ago and my husband and I really liked it. I'll do it again.

3 servings

2 cups cooked brown rice
1 apple, cored and chopped (I used 3 Fuji apples)
1/2 cup apple juice, unsweetened
1/4 cup pure maple syrup (I'll try it also with sugar free, fat free syrup)
2 teasponns fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
* I added Splenda to taste (Splenda brown sugar blend may work well too)

Preheat the oven to 350 degrees

Combine all the ingredients in a casserole dish with a cover.
Bake in a conventional oven for 45 minutes or in a microwave oven for 10 minutes at full power, stirring once halfway through the cooking time (I used the conventional oven).
Serve hot.




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PERSISTENCEMIMI Posts: 11,183
5/28/09 1:48 P

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QUINOA MUFFINS - Martha Stewart

On the Go Breakfast/snack - High Protein
Freezes well
Video demonstration included

www.marthastewart.com/recipe/quinoa-
mu
ffins?lnc=5a79cf380e1dd010VgnVCM1000R>005b09a00aRCRD&rsc=cf_link&comments_
pa
ge=1&rsc=comments_more#conversat
ion-container


Here is one way to lighten the recipe (from a review):

"My 11/2 yr. old LOVES my modified version. 3/4c. quinoa, 1/4c. flax. No oil:replace with applesauce. Bc ap. sauce is used only 1/2c. dark sugar. and no need for white flour. 1c. whole wheat flour, 1/2c. wheat germ, and 1/2c. wheat bran. I bake for 35-40 min. Results are fab. I get requests! Please experiment."

* You can use Splenda brown sugar Blend instead of real brown sugar, for less calories.

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

What is Quinoa?
Quinoa recipes and more...


www.quinoa.net/





Edited by: PERSISTENCEMIMI at: 10/4/2009 (19:51)
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2/26/09 8:02 P

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CABBAGE WITH HONEY

I've tried this new recipe today and it was so delicious! My husband and I loved it! I'll definitely make it very often.


* Tasted wonderful and fills you up
* Filling foods - cabbage and onions
* A way to get my 2 teaspoons of healthy oil a day
* Using only 1 tablespoon of honey. A good healthy sweetener
* Each serving is large (I like to eat lots of volume, but low on calories and fat)
* Ues it as a snack or a side dish. Eat it when you're hungry
* Very low points/calories

* One tablespoon of honey has only 63.8 calories, 0 fat, 0 fiber.

INGREDIENTS

1/4 cup olive oil ( I used ONLY 2 teaspoons)
1 medium white cabbage, chopped fine (I used my hand chopper)
2 onions, chopped
Salt and pepper to taste ( I didn't use any salt and it was great without)
hot Paprika to taste (I used sweet paprika)
1 TBS. honey

METHOD

1. Heat the oil in a NON-STICK pot (I used my 5 quarts pot).
2. Add the onopns and cabbage. Saute on medium heat for 15 minutes, stirring once in a while.
3. Add salt, pepper and paprika. Continue cooking until the cabbage browns (not burned) and until there are no liquids left, for about 20 minutes (I didn't have any liquids, may be because I used very little oil... I also covered the pot with a lid from time to time and took it off too).


Yummy!




Edited by: PERSISTENCEMIMI at: 4/7/2009 (20:41)
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DAFFODILS_FOR_U Posts: 294
2/6/09 10:34 A

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really yummy

 
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PERSISTENCEMIMI Posts: 11,183
2/3/09 8:20 A

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Snack ideas!
1, 2, 3, & 4 WW points

www.counselingseattle.com/ww/1.htm

Edited by: PERSISTENCEMIMI at: 2/3/2009 (08:21)
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2/3/09 6:27 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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