Author: Sorting Last Post on Top ↓ Message:
PERSISTENCEMIMI Posts: 11,431
12/6/14 4:24 P

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

Notes:

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

INGREDIENTS

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

METHOD

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






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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
11/17/14 2:46 P

My SparkPage
Send Private Message
Reply
TURKEY ENCHILADA SOUP


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2271979


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/24/14 4:58 P

My SparkPage
Send Private Message
Reply
DELICIOUS POTATOES

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


INGREDIENTS

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


DIRECTIONS

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

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

Done! Enjoy





Edited by: PERSISTENCEMIMI at: 9/24/2014 (17:54)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/24/14 1:30 P

My SparkPage
Send Private Message
Reply
TORTILLA CASSEROLE
Sandra lee Food network

Freeze it without the tortilla chips. Add the tortilla chips when baking it.

www.foodnetwork.com/recipes/sandra-l
ee
/tortilla-casserole-recipe.html#sni-R>reviews


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/18/14 6:01 P

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

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

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

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

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


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

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

DIRECTIONS

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

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (22:09)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
5/2/14 9:08 P

My SparkPage
Send Private Message
Reply
VEGETABLE SOUP FROM LEFTOVERS

1. I always have in the freezer chopped baby dill.
2. I always have in the freezer frozen mixed vegetables: carrots, peas, green beans and corn.
I had onions, celery, a piece of fresh ginger, 3 sweet potatoes and chicken broth.

Notes
1. I only buy GARNET sweet potatoes. They are so sweet . Better then candy.
2. I like to add the baby fresh dill at the last 5 minutes of cooking.

VEGETABLE SOUP

INGREDIENTS

2 large onions, chopped (in the food processor
1-2 tablespoons olive oil
Fresh chopped dill (from the freezer)
3 GARNET sweet potatoes, peeled and diced small
8-9 cups of chicken broth (or chicken bouillon with water)
Celery, about 8 stalks, washed well, peeled, if needed and diced small (in the food processor)
2 pounds of frozen mixed vegetables
2 tablespoons of mango chutney (I always have in the refrigerator)
Fresh ginger, peeled, a small piece, minced
Salt and pepper to taste
2 tablespoons flour, mixed with cold water to use at the end to make the soup a little thicker.

DIRECTIONS

1. Heat the olive oil, and sauté the onions, until golden color and caramelized a little.
Add the celery and continue to sauté for 5 more minutes.
2. Add the chicken broth, sweet potatoes, mango chutney, frozen vegetables, ginger
Bring to a boil, lower heat and simmer for about 25 minute.
Add the flour mixed with the cold water. Mix into the soup.
Add now also the baby dill and continue to simmer 5 more minutes

Yummy!
Enjoy



.

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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
4/20/14 8:19 P

My SparkPage
Send Private Message
Reply
BEAN SOUP WITH BEEF BONE MARROW

I made today a fantastic bean soup. My husband ate 2 cups and then additional 2 cups.
This is a sign that this soup is wonderful, when you can eat 4 cups in one seating....smile....
It makes a lot. If you wish you can freeze the soup in individual servings. It freezes well.

INGREDIENTS

2 cups white dry beans (I used small Lima beans. One package - 16 oz.)
The evening before you make it, put the dry beans in a large bowl and cover them with cold water. Use a lot of water because the beans absorb water and they swell.
1/3 cup olive oil. I used about 3 tablespoons
2 large onions, chopped fine. I used 3 onions. I love onions
4 oz. can of tomato sauce. I used the whole small can of 8 oz.
4 ripe tomatoes. I washed them and used the food processor to chop them, with the peel.
2 teaspoons sweet paprika. I used Hungarian sweet paprika
Hot paprika to taste. I used hot Hungarian Paprika, about 1 teaspoon. We like it spicy.
If you use cayenne, use very little, to taste.
1 1/2 pounds beef stew, or any cheaper meat. I used only 1 pound of beef stew.
4 small marrow bones
2 carrots, peeled, grate coarsely. I used 6 carrots
Salt and freshly ground black pepper to taste. add only near the end
Water to cover all in pot. Instead of only WATER, I used a total of 9 cups liquid.
4 of them were low sodium chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon.

METHOD

1. Submerge the dry beans in lots of cold water in a large bowl for the night before you cook the soup
2. Heat the oil in a large pan. Add the onions and sauté until golden color. Make sure you do not BURN the onions.
Add the tomatoes, tomato sauce, sweet an hot paprika, and keep sautéing 3 more minutes.
Add the beef stew n bone marrow and sauté for 3 more minutes
3. Drain the Lima beans and add to the pot.
Add the carts add water o cover it all. ( I use a total of 9 cups. 4 of them were chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon).
Bring it to a boil
4. Cover and lower heat. Simmer the soup on low heat for 3-4hours, (it took me 3 1/2 hours) , until the Lima beans are very soft.
Now add salt and freshly ground black pepper to taste.


Enjoy


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
1/30/14 12:36 P

My SparkPage
Send Private Message
Reply
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



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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
12/23/13 9:02 P

My SparkPage
Send Private Message
Reply
Quarter Pounder Beet Burger


www.theppk.com/2012/02/quarter-pound
er
-beet-burger/


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
12/23/13 8:59 P

My SparkPage
Send Private Message
Reply
New York Times Veggie Burger Healthy Recipe



talkhealthytome.com/new-york-times-v
eg
gie-burger/


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
10/3/13 8:47 P

My SparkPage
Send Private Message
Reply
RECIPE # 1

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

Pre heat oven 400 degrees

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

Done!

RECIPE # 2

ORANGE SOUP WITH A SHORT CUT

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

Done!





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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
10/3/13 8:08 P

My SparkPage
Send Private Message
Reply
LARGE SWEET POTATO KIBBEH with MOZZARELA and TOMATO
Serves 8

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

INGREDIENTS

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

METHOD

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






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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/5/13 7:34 P

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

SLOW COOKED BRISKET AND ONIONS

INGREDIENTS

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

DIRECTIONS

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

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

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

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

Enjoy





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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
8/7/13 5:42 P

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


INGREDIENTS

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

METHOD

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

THAT'S IT! PREPARATION IS DONE!

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

TO FREEZE:

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

IMPORTANT: HEATING INSTRUCTIONS FROM FREEZER

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

Unbelievable delicious, moist, and also looks fantastic!

Enjoy


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
7/19/13 11:49 A

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

1. LENTIL PATTIES
2. ZUCCHINI PATTIES

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

LENTIL-POTATO PATTIES

INGREDIENTS

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

METHOD

1. Boil the potatoes in water until they can be mashed easily (soft). Mash them and let them cool completely.
2. Cook the lentils until they are soft (taste with a teaspoon). Let cool completely.
3. Combine together the lentils and potatoes and add the bread crumbs and spices.
* There are NO eggs in this recipe. The potatoes hold it all together.
4. Make small balls and then flatten them to a shape of a Pattie.
Heat the oil ( about 1/4 inch deep or less) and drop carefully the patties in large pan.
Start with medium-high heat (# 5 on my electric stove), until they get their round firm shape and the color on the bottom is golden).
When turning them to the other side, turn off the heat
Continue cooking them on # 4 until they are golden color on the other side.
Put them on a cookie sheet, in one layer. Let them cool completely. When they are frozen, I take out the cookie sheet, and put the frozen patties in freezer Zip log bags.


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


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

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

INGREDIENTS

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

METHOD

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







Edited by: PERSISTENCEMIMI at: 7/30/2013 (08:25)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
7/6/13 3:06 P

My SparkPage
Send Private Message
Reply
Potato Kibbeh in the tray (by Cloudia Roden). Wow! What a recipe!
This is a suberb cookbook.

I've made this recipe some weeks ago, when we had 30 people for lunch. The beauty of this recipe is that it can be done ahead of time and it freezes beautifully.
Everyone loved it. It became my most favorite recipe (but I have lots of most favorite recipes...)
I'll defintely make it often.
I've made it with lean ground beef (instead of the lamb), and it is SOOOOOOOOO delicious!

It freezes beautifully!

Shell ingredients

12 ounces (375 g) coarse burghul (bulgar) In middle eastern stores it is # 4 (# 4 being the most coarse and # 1 the finest)
1 1/2 pounds potatoes ( 750 g) minced (ground) beef or lamb (I use beef)
2 ounces butter (60 g), melted (I did use butter!)
3 eggs
A shake of nutmeg
1/2 teaspoon allspice
Salt and pepper

Filling

1 large onion, chopped
750g (1 1/2 lb) minced meat -lamb or beef (I used beef and will try ground turkey next time I cook it)
2-3 tablespoons raisins or sultanas
2-3 tablespoons pine nuts or chopped walnuts (pine nuts taste great, but they're very expensive. The walnuts worked very well)
1 teaspoon cinnamon
Salt and pepper to taste

Directions

Soak the Burghul (bulgar) in cold water for an hour, then drain and squeeze out the excess water.
Peel and boil the potaotes in salted water till soft, then drain and mash well.
Mix both togehter in a bowl, add melted butter and eggs, spices, salt and pepper and beat well.

To make the filling, fry the onion in oil till golden.
Add the meat and continue to fry, stirring, until it changes color.
Add raisins or sutanans, nuts, cinnamon, salt and pepper and 3-4 tablespoons of water.
Cook gently for a little while longer until the meat is soft and most of the water absorbed.

Spread half of the potato mixture on the bottom of a baking dish.
Cover with meat mixture and top with the remaining potato.

Bake in a medium oven (190"C/375 degrees F) for about 35 minutes or until the top is slightly browned.

UNBELIEVABLE!



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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
6/5/12 5:21 P

My SparkPage
Send Private Message
Reply
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







Edited by: PERSISTENCEMIMI at: 7/6/2013 (15:04)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
1/21/12 8:43 P

My SparkPage
Send Private Message
Reply
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!








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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
1/19/12 8:59 P

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


Ingredients:

12 oz. whole wheat elbow macaroni

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

Instructions

Preheat oven to 350 F degrees

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

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

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

Combine bread crumbs and Parmesan cheese: sprinkle over pasta.

Bake until top is golden, about 30 minutes.

Enjoy!







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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
5/16/11 8:55 P

My SparkPage
Send Private Message
Reply
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!






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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
7/19/10 2:12 P

My SparkPage
Send Private Message
Reply
ttt

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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
1/27/10 6:20 A

My SparkPage
Send Private Message
Reply
Potato Kibbeh in the tray (by Cloudia Roden). Wow! What a recipe!
This is a suberb cookbook.

I've made this recipe some weeks ago, when we had 30 people for lunch. The beauty of this recipe is that it can be done ahead of time and it freezes beautifully.
Everyone loved it. It became my most favorite recipe (but I have lots of most favorite recipes...)
I'll defintely make it often.
I've made it with lean ground beef (instead of the lamb), and it is SOOOOOOOOO delicious!

It freezes beautifully!

Shell ingredients

12 ounces (375 g) coarse burghul (bulgar) In middle eastern stores it is # 4 (# 4 being the most coarse and # 1 the finest)
1 1/2 pounds potatoes ( 750 g) minced (ground) beef or lamb (I use beef)
2 ounces butter (60 g), melted (I did use butter!)
3 eggs
A shake of nutmeg
1/2 teaspoon allspice
Salt and pepper

Filling

1 large onion, chopped
750g (1 1/2 lb) minced meat -lamb or beef (I used beef and will try ground turkey next time I cook it)
2-3 tablespoons raisins or sultanas
2-3 tablespoons pine nuts or chopped walnuts (pine nuts taste great, but they're very expensive. The walnuts worked very well)
1 teaspoon cinnamon
Salt and pepper to taste

Directions

Soak the Burghul (bulgar) in cold water for an hour, then drain and squeeze out the excess water.
Peel and boil the potaotes in salted water till soft, then drain and mash well.
Mix both togehter in a bowl, add melted butter and eggs, spices, salt and pepper and beat well.

To make the filling, fry the onion in oil till golden.
Add the meat and continue to fry, stirring, until it changes color.
Add raisins or sutanans, nuts, cinnamon, salt and pepper and 3-4 tablespoons of water.
Cook gently for a little while longer until the meat is soft and most of the water absorbed.

Spread half of the potato mixture on the bottom of a baking dish.
Cover with meat mixture and top with the remaining potato.

Bake in a medium oven (190"C/375 degrees F) for about 35 minutes or until the top is slightly browned.

UNBELIEVABLE!



Edited by: PERSISTENCEMIMI at: 4/19/2011 (16:55)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
10/14/09 3:17 P

My SparkPage
Send Private Message
Reply
FREEZER PINEAPPLE PUDDING MOLD
From Cook once, Eat for a week
By Jyl Steinback, page 230

I have made this before adding also marshmallows (watergate salad?). This recipe was great without the marshmallows. My husband loved it.
I'm glad it can be frozen.
I didn't freeze it this time. Just refrigerate it.
Note! Nutrition information is for REGULAR instant pudding. I've used sugar free, fat free, so the calories are ACTUALLY LESS.

8 servings

Ingredients

3-ounce package, sugar free, fat free, instant vanilla pudding mix (I used pistachio pudding)
16-ounce can crushed pineapple, in its own juice, undrained
4 1/2 cups nonfat Cool Whip, thawed

Directions

COnbine pudding mix and pineapple (with juice) in medium bowl: mix well. Fold in Cool Whip and mix until ingredients are blended. Pour mixture into freezer-safe mold, cover and freeze up to 3 months(I didn't freeze it this time, just refrigerate it).
When ready to serve: Place pudding mold in refrigerator at least 2 hours before serving: Remove from mold, slice and serve.

Makes 8 servings

Each serving:
137 calories
9 g fat
32 g carbs
0 g protein
0 mg cholesterol
1 g fiber
101 mg sodium
Exchanges: 2 other carbs
Carb choices 2



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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
10/14/09 7:22 A

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

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

Ingredients

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

Directions

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

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

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



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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/29/09 7:15 P

My SparkPage
Send Private Message
Reply
BEAN SOUP WITH BEEF SMOKIES (BEEF STICKS) IN RUMANIAN STYLE

I think this is one of the best, if not the best soup I've ever made.
I bought the beef smokies (beef sticks) in the market for $ 5.50 per pound.
Only 6 1/2 ounces are needed per recipe (200 grams)
Well worth the cost.

* To speed up sometimes the preparations, I'll try to use a low sodium CAN of beans (drained and rinsed), instead of cooking the dry beans.
* I added extra cup of dry beans (or extra one can of beans)

8 servings

INGREDIENTS

1 1/2 cups of dry white beans (I used dried lima beans)
1 onion, chopped ( I used a large onion)
1 carrot, sliced ( I used 4 carrots)
Parsley root ( I used 1/2 a bunch of flat italian parsley, chopped
Celery root ( I used 4 celery stalks, chopped)
1/2 green pepper, diced
4 tablespoons oil ( I've used 1 tablespoon olive oil)
6 1/2 ounces (200 grams) of beef smokies, called also beef sticks, sliced
Salt and fresh black pepper to taste
2 bay leaves
1 teaspoon ground oregano
4 ounces tomato sauce (small can)

DIRECTIONS

1. Soak the beans in water (cover the beans) for 10 hours (overnight)
2. Drain the beans, rinse and put in a large pot, adding water to just cover the beans. Bring to a boil, remove the foam, and add a little more boiled water. Simmer for about 2 hours, until the beans are soft (not mooshy)
*I added couple of times more water to the pot so the beans stayed covered with water.
3. Dice all the vegetables.
4. In another large pot heat the oil, and saute the beef sticks. Add the onion, and saute until golden color. Add remaining vegetables and salt. pepper, bay leaves and oregano.
5. Add to the vegetable pot the beans with their cooking liquid, and keep simmering for 15 minutes more.
6. Mix the tomato sauce in 3 cups of water. Add to the soup and simmer for 30 minutes longer.



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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/28/09 6:39 P

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

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

INGREDIENTS

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

DIRECTIONS

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





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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/28/09 11:36 A

My SparkPage
Send Private Message
Reply
Freezer friendly recipes


www.taste.com.au/recipes/collections
/f
reezer+friendly


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/10/09 8:48 A

My SparkPage
Send Private Message
Reply
SNICKERS BAR DESSERT
8 Servings

Absolutely delicious!
I've made this dessert a week ago and took it to a party. Everyone loved it!
The great thing is that I can make it ahead of time and freeze it.
This dessert has become my favorite.
So easy to make!



2 cups of Edie's Fat Free Vanilla Yogurt (let it thaw a little at room temperature)
1 Cup of Cool Whip Free (let it thaw a little at room temperature)
1/4 Cup Reduced Fat Peanut Butter
1 Package of Jell-o Sugar Free Chocolate Pudding Mix.

First mix the frozen yogurt and cool whip together. Then add the peanut butter and chocolate pudding mix. Place into an 8x8 baking dish and freeze overnight. Cut into 8 squares.



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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
5/28/09 1:41 P

My SparkPage
Send Private Message
Reply
Mexican Beef over Polenta
Posted by quindala

Can be frozen

1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup(s) polenta, quick-cooking
3 cup(s) canned chicken broth
1/3 cup(s) salsa
1/3 cup(s) shredded reduced-fat Mexican-style cheese
2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Instructions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.


Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.


Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.
Notes
The polenta will still be soft after cooking but will firm up if allowed to stand for a few minutes before serving.


Edited by: PERSISTENCEMIMI at: 9/5/2009 (15:34)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
2/26/09 8:07 P

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


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


Edited by: PERSISTENCEMIMI at: 8/11/2009 (08:55)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
11/16/08 8:44 A

My SparkPage
Send Private Message
Reply
Reduced Calorie Chocolate Peanut Butter Fluffs Recipe

Freeze them!

www.grouprecipes.com/10550/reduced-c
al
orie-chocolate-peanut-butter-fluffs.R>html


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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
7/3/08 7:12 P

My SparkPage
Send Private Message
Reply
TACO SOUP

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
DO NOT STIR.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.


Freezes well



Edited by: PERSISTENCEMIMI at: 9/25/2008 (07:52)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
2/28/08 7:41 P

My SparkPage
Send Private Message
Reply
I've made this soup today. My husband and I LOVED IT.
*** WW Core recipe
*** YUMMY!
*** Double the recipe and freeze in individual servings
*** So easy to make!!!
*** Great for the whole family
*** Heartwarming and filling soup
*** Substitute your favorite beans if cannelini and lima beans are not to your family's taste or they just don't happen to be in your pantry when you make this soup.

*** Next time I'll add one frozen bag of vegetables, such as cauliflower and carrots and any other "free" vegetables)

*** With the vegetables it will be a whole meal in itself. It will include:
Meat
Beans
Vegetables
Grains

TURKEY BEAN SOUP
From Taste of Home, Heartwarming soups, over 350 recipes & tips
Display until April 29, 2008
$9.99

8 servings

1 pound ground turkey
1 cup chopped onion ((chopped in the food processor, about 20 short pulses)
1 cup chopped celery (chopped in the food processor, about 20 short pulses)
1 tablespoon olive oil
1 can (49 1/2 ounces) low sodium chicken broth
2 cups frozen corn
1 can (15 ounces) cannelini or white kidney beans, rinsed well and drained). I used baby butter beans.
1 cup frozen lima beans (I used 1 can, 15 ounces, navy beans.
1 can (4 ounces) chopped green chilies
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili poweder
1/2 teaspoon salt (I eliminated the salt)
Shredded cheddar cheese, optional (I eliminated the cheese)

In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink.
Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt (and "free" frozen vegetables if you wish).
Bring to a boil, reduce heat and simmer for 30 minutes or until heated through.
Serve with cheese if desired.

Delicious!

Edited by: PERSISTENCEMIMI at: 3/2/2008 (10:58)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
11/30/07 7:07 A

My SparkPage
Send Private Message
Reply
Peanut butter kisses

Yield: 2 servings
2 POINTS per serving

Ingredients:

1 package Diet Swiss Miss Cocoa
1 tablespoon peanut butter
1 banana
1/4 cup Grape Nuts cereal

Instructions:

Put all ingredients in a mixer.
After mixing up, then divide into 2 servings by putting half of the mixture on one piece of aluminum foil then folding edges to keep fresh.
Do the same thing with the other bar.
Now put both in freezer and have for a snack anytime.

Nutrition information:
Per serving: 102 calories, 4.4g fat, 0mg cholesterol, 38mg sodium, 15.4g carbohydrates, 1.9g fiber, 2.6g protein




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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/24/07 4:53 P

My SparkPage
Send Private Message
Reply
WW review recipe board

Make ahead and freeze.

BABY RUTH BAR
Makes 2 servings

1/4 cup boiling water
2 Tablespoons chunky peanut butter
1 pkg Alba 77 {I'm not sure you can still buy this, could use swiss miss hot choc, 25 calories}
1 1/2 oz. Oatmeal
2 pks. of equal, I would use splenda
1/4 cup raisins

Mix, roll in log, put in plastic wrap, freeze
1 protein, 1 fat, 1 bread, 1/2 milk, 1 fruit

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

WW MILKY WAY
1 serving

1pkg. Alba Hot Cocoa Mix {I know you can find Swiss Miss Hot Cocoa 25 Calories}
3 Tablespoons Peanut Butter
2 Tablespoons Cool Water

Mix 3 together

Add 3/4 oz. Rice Krispies

Freeze

1 milk, 3 protein, 3 fat, 1 bread

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

WW MOUNDS BARS
1 serving

1 pkg. Alba Use Swiss Miss, if you can't find Alba, I'm not sure it's still available
1/2 cup crushed pineapple drained
1 Tablespoon coconut

Mix and freeze

1 milk,1 fruit 30 opt. calories


Edited by: PERSISTENCEMIMI at: 9/24/2007 (16:56)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/21/07 10:21 P

My SparkPage
Send Private Message
Reply
Courtesy of Duffy

Got this at my WW meeting about this time last year. It's so good that has become a standard at my house.

TACO SOUP
1 cup = 3 points
Freezes well

INGREDIENTS

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
DO NOT STIR.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.



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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
9/17/07 8:59 A

My SparkPage
Send Private Message
Reply
WW recipe review board

EASY CHEESE LASAGNA

6 servings
6 points each serving

It's from a WW card a few years ago, and is one of my very favorite recipes.
It does not taste low-fat! You can make it a day ahead of time if you like.
I usually double the recipe, making one dish as directed below, and adding Italian turkey sausage to the other.
If you don't have an 11 x 7 dish, just use an 8 x 8 glass baking dish; it will be fine.
Also, be sure to use the regular lasagna noodles, not the no-boil kind. Make ahead of time, wrap up tightly, and then bake when you are ready. Added bonus - this freezes very well!

INGREDIENTS

1 jar (28 oz) spaghetti sauce
6 uncooked lasagna noodles
1 container (15 oz) fat-free ricotta cheese
1-2 cups sliced or chopped raw veggies such as mushrooms, broccoli, and bell pepper
1 pkg (8 oz) shredded low-fat mozzarella cheese

METHOD

Preheat oven to 375. Spray 11 x 7 inch baking dish with nonstick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and veggies, and ½ of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.

Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese’ bake uncovered 5 minutes longer. Let stand 5 minutes before cutting

301 calories, 7.2 g fat, 4.6 g fiber.


Edited by: PERSISTENCEMIMI at: 9/17/2007 (09:01)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
8/26/07 10:02 P

My SparkPage
Send Private Message
Reply
WW recipe review

TOO GOOD TO BE TRUE STEW

Freezes well

1 1/2 cups = 2 points


1# ground beef or turkey
1 bag coleslaw mix
1-46oz can V-8 juice
1-28oz can stewed tomatoes
4-10oz cans Rotel (tomatoes with green chilies
3-15oz cans of beans (1 each of black,red,kidney)
1 cup chopped onion
1 clove garlic minced
1 pkg dry Italian dressing mix

Saute onion and garlic until tender. Brown the meat. Cook all ingredients in a large stock pot for 1 hour.
To reduce sodium, use reduced sodium V-8 juice. To reduce spice, use diced tomatoes instead of Rotel.


Edited by: PERSISTENCEMIMI at: 8/26/2007 (22:03)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
PERSISTENCEMIMI Posts: 11,431
8/26/07 9:59 A

My SparkPage
Send Private Message
Reply
CARROTS-PUMPKIN MUFFINS

Makes 12 muffins
2 servings per whole recipe!
One serving equals 6 muffins!!!
Exchanges per one serving: 1 Bread, 1 Fruit, 1 Protein, 1 Milk.

1 c. pumpkin
2 eggs
2/3 c. instant non-fat dry milk
2 tsp. pumpkin pie spice
1 tsp. cinnamon
8 pkgs. Sweet & Low (I would use stevia or splenda to taste)
1/2 c. grated carrots
6 TBS. flour (I would use whole-wheat flour)
4 TBS. raisins
1 tsp. baking soda
1 tsp. vanilla

Combine dry ingredients.
In separate bowl combine beaten eggs and vanilla. Add pumpkin and mix well.
Add dry ingredients, carrot and raisins. Spray muffin cups with Pam.
Divide dough into 12 muffins. Bake at 350 degrees for 15 minutes.



Note:
This is a very large serving and makes a very satisfying breakfast.

These can be made in advance and frozen.



Edited by: PERSISTENCEMIMI at: 10/10/2007 (10:49)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
DEBBEV's Photo DEBBEV Posts: 5,276
8/25/07 10:44 P

My SparkPage
Send Private Message
Reply
SOUPER SOUP

In the Feb. 2001 Good Housekeeping magazine is the recipe for
milk
that follows. There are some other good recipes and additions to
the soup
should you want to take a peek at that issue. The article states
you can
adding lots
of calories and feel full, plus it is healthy.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving:
1 Cup
Calories: 137.8
Total Fat: 7.6 g
Cholesterol: 25.6 mg
Sodium: 572.2 mg
Total Carbs: 8.6 g
Dietary Fiber: 0.1 g
Protein: 7.5 g

Souper Soup
Side Items Brunch Other Low Fat Soup
Submitted by DEBBSMITH

you can pretty much have as much of this as you want daily
without adding to many calories or feeling to full.
Plus, it's healthy!

215 Minutes to Prepare and Cook


Ingredients


3 wedge The Laughing Cow Light Creamy Garlic & Herb
1/2 cup 1% low-fat milk
1 Tbsp reduced fat parmesan cheese
1/2 Tbsp Molly McButter Natural Butter
1/2 tsp garlic powder



Directions
In a medium-sized saucepan, combine all the ingredients over a
low heat, until everything is melted and the sauce is velvety
smooth, about 20 minutes. Serve immediately over hot cooked
pasta of your choice.(add points for pasta used)

Number of Servings: 2



☆-:¦:-
*´¨¨)) -:¦:-
¸.♥ .·☆´¨¨)).·*¨)
((¸¸.♥´ ..·´ ☆**☆.¸¸.♥´
Deb & Me Ling
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Co Leader ~ Poodle Club

http://www.sparkpeople.com/myspark/gro
ups_individual.asp?gid=8800

Treat stressful situations like a dog... If you can't eat it or play with it, ju
KRYSYDAWN's Photo KRYSYDAWN Posts: 1,032
8/24/07 12:58 P

My SparkPage
Send Private Message
Reply
Well, Ive been staring at this package of wonton wraps (Large Square) in my freezer for some time now. Ive been wondering what I can make. Then, it hit me.

Its sort of a Breakfast Chimichanga. So, Unknowing of how it would turn out, This evening, I made some. And, Oh my god!

I made two different kinds. Here they are.

Turkey Sausage, Egg and Cheese (4pts)
-Turkey Sausage - 1 link - 1pt
-Wonton Wrap - 1 wrap - 1pt
-Cheese - 1/8 cup - 1pt approx
-Onion - 1/16 cup finely chopped - 0pts
-Olive oil - .5pts approx
-Egg White(1), Yolk(.25) - .5pts approx

Turkey Bacon, Egg and Cheese (3.5pts)
-Turkey Bacon - 3/4 link - .5pt approx
-Wonton Wrap - 1 wrap - 1pt
-Cheese - 1/8 cup - 1pt approx
-Onion - 1/16 cup finely chopped - 0pts
-Olive oil - .5pts approx
-Egg White(1), Yolk(.25) - .5pts approx

Heres how I did it..

In a small fry pan I browned either Turkey Bacon or Turkey Sausage. When it was done, I chopped it. Put it aside on a plate.

I chopped some onion, finely. (Doesnt take much really, but all to your taste) Put it aside on the same place as meat.

I measured out a few portions of cheese (1/8 cup) and set it aside also. Its easier this way, because your less likely to forget the cheese when your wrapping them. (Been there, done that!)

Now, comes the Fun part. Separating the eggs. I got two small bowls, 1 for whites and 1 for yolks. Id crack it and put the whites in one and the yolk in the other. But then, I would take about .25 of the yolk and re add it to the whites. (For color and flavor of course). I did about 3 eggs per batch (easier to control that way).

Then, I would put a drizzle of olive oil in a bigger fry pan and let it heat up for a minute.

At the same time, I put the eggs, meat and veg in the smaller fry pan and scrambled them. By the time they are done, the pan with the olive oil is hot enough.

I put the wonton wrappers on a cutting board so they are easier to remove (because of grooves). Also, You need to have a small cup or bowl of water ready next to the cutting board. I put 1 wrapper on the board and used my fingers to wet around the sides(to make it stick to itself). Then (because you used 3 eggs per batch) get 1/3 of the scrambled egg and put it in the wrapper, dont forget to add the cheese here and then fold (using bits of water to seal if need be).

After all that, slap it in the olive oil pan to brown/fry and there ya have it!

Egg them then, or let stand, cool, wrap and freeze.. Oh yes, I said freeze!

My guess is that (depends on how old your microwave is) these should take 30 seconds to 1 minute to reheat!

Some of my other ideas for these are the following...

Pizza Pockets-
Wonton wrap
Meat (Pepperoni,Turkey pep, Canadian Bacon)
Cheese
Vegs
Tomato Sauce

Philly Cheese-
Steak-Uums
Peppers (red and green)
Onions
Olive oil
Cheese
salt and pepper

Turkey Cheddar Bratwurst- just like the ones I made tonight but bits of the brat inside. YUM!

HAVE FUN!! And if you make them, Tell me what you think! Also, If you believe my calculations to be wrong.. Enlighten me, please! :)

I didnt try the turkey bacon one but I did try the sausage one and I could have cried, it was so good! LOL!



Love, Krysydawn

1 Corinthians 10:31 Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Join my FB group:
www.facebook.com/groups/224698440882
599?ap=1


 current weight: 260.0 
 
279
259
239
219
199
PERSISTENCEMIMI Posts: 11,431
8/23/07 4:20 P

My SparkPage
Send Private Message
Reply
You're more than welcome to share healthy recipes that freeze well.
Cooking ahead saves time. Time that we can enjoy taking care of us.
It's good to have ready healthy meals waiting for us especially when we're busy or too tired to cook...


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

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

Leader of W8watchers superb healthy recipes

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


547 Maintenance Weeks
 
0
140
280
420
560
Page: 1 of (1)  

Report Innappropriate Post

Other W8WATCHERS SUPERB HEALTHY RECIPES General Team Discussion Forum Posts

Topics: Last Post:
BREAKFAST FOR HEALTHY PEOPLE 12/25/2014 4:26:50 PM
CHARMING CHOCOLATE & BROWNIES 12/7/2013 6:10:12 PM
ASIAN RECIPES 12/7/2013 6:12:37 PM
MUFFIN RECIPES 10/9/2013 9:06:01 PM
BUDGET HEALTHY COOKING 3/21/2014 9:14:39 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x10495x8481022

Review our Community Guidelines




x Lose 10 Pounds by February 6! Get a FREE Personalized Plan