Author: Sorting Last Post on Top ↓ Message:
MAMA_HAWK SparkPoints: (0)
Fitness Minutes: (34,685)
Posts: 5,055
10/27/08 10:59 A

My SparkPage
Send Private Message
Reply

Orange Cranberry Sauce *

Serving Size: 12

24 ounces fresh cranberries
1 teaspoon orange zest
1 cup mandarin oranges in water -- drained and coarsely chopped
2 cinnamon sticks
1 3/4 cups orange juice
1 cup Splenda Brown Sugar Blend

In a medium sauce pan combine all ingredients except Mandarin oranges. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Add Mandarin oranges and taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

Per Serving: 140 Calories; trace Fat (1.8% calories from fat); 1g Protein; 31g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.


Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat.






Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
347
304
261
218
175
TUESDAYS's Photo TUESDAYS Posts: 3,718
10/27/08 10:32 A

My SparkPage
Send Private Message
Reply
Yum! I echo ChefSophie's comments on getting through Halloween... but I'll unearth some recipes to share as well. Thanks for getting us started MAMAHAWK!
emoticon

~Glenda

"Here below to live is to change, and to be perfect is to have changed often." ~
John Henry Newman


 Pounds lost: 60.5 
 
0
22.5
45
67.5
90
CHEFSOPHIE's Photo CHEFSOPHIE Posts: 22,046
10/25/08 7:50 P

My SparkPage
Send Private Message
Reply
I usually make this as a side dish. It can easily be doubled.

Vegetables au Gratin


Assemble this early on the day of your dinner to save last-minute hurrying.


2 large leeks (about 1 1/4 pounds)
1 pound fresh brussels sprouts
Vegetable cooking spray
1 teaspoon olive oil
3 cloves garlic, minced
2 1/2 cups (1/2-inch) sliced carrot
2 tablespoons water
1 tablespoon margarine
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
1/2 teaspoon salt-free lemon-pepper herb and spice blend
1/4 teaspoon salt
2 tablespoons cornflake crumbs
2 tablespoons grated Parmesan cheese


Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Cut each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse under cold water; drain. Set aside.

Wash brussels sprouts thoroughly under cold running water, and remove discolored leaves. Cut off stem ends, and cut large sprouts in half; set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sautÚ 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside.

Melt margarine in a small saucepan over medium-low heat; stir in flour. Gradually add milk, stirring with a wire whisk until well blended. Increase heat to medium; cook 6 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and salt. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.)

Combine cornflake crumbs and cheese; stir well. Sprinkle over vegetable mixture. Cover and bake at 350║ for 30 minutes. Uncover and bake an additional 20 minutes or until thoroughly heated.




Yield: 6 servings (serving size: 1 cup)

CALORIES 160 (30% from fat); FAT 5.3g (sat 1.8g,mono 2g,poly 0.9g); IRON 2mg; CHOLESTEROL 8mg; CALCIUM 179mg; CARBOHYDRATE 23.3g; SODIUM 249mg; PROTEIN 6.4g; FIBER 3.7g



co-leader of Love to Cook


 Pounds lost: 23.0 
 
0
5.75
11.5
17.25
23
COUNTRYGIRL947's Photo COUNTRYGIRL947 Posts: 73
10/25/08 12:46 P

My SparkPage
Send Private Message
Reply
MAMA_HAWK - the pumpkin mousse recipe (lite version) sounds really great! I just printed it and will definitely make it over the holidays! emoticon Linda

 current weight: 130.0 
 
140
135
130
125
120
CHEFSOPHIE's Photo CHEFSOPHIE Posts: 22,046
10/24/08 7:38 P

My SparkPage
Send Private Message
Reply
Thanksgiving is my very favorite holiday, but I am till trying how to get through Halloween. Give me some time and I'll contribute some recipes.

co-leader of Love to Cook


 Pounds lost: 23.0 
 
0
5.75
11.5
17.25
23
MAMA_HAWK SparkPoints: (0)
Fitness Minutes: (34,685)
Posts: 5,055
10/24/08 4:09 P

My SparkPage
Send Private Message
Reply
Pumpkin Mousse

Serving Size : 12

NOTE: this recipe is without a crust. You can also make this as a pie but don't forget the calories from the graham cracker crust.

1 can pumpkin
8 ounces Cool Whip Lite«
1 box sugar-free vanilla pudding and pie filling
1 teaspoon pumpkin pie spice
2 cups skim milk


1 can pumpkin
1 container whipped topping
1 box instant vanilla pudding
1 teaspoon pumpkin pie spice
2 cups milk


1. Make the pudding by whisking it into 2 cups of cold milk. 2. Next whisk in the can of pumpkin and 2/3 of the container of whipped topping. 3. Stir in pumpkin pie spice. 4. Cover the top of the mousse with a thin layer of whipped topping. This can be served in a bowl, individual cupcake papers or a pie crust


Per Serving (excluding unknown items): 71 Calories; 2g Fat (34.3% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 74mg Sodium.

Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
347
304
261
218
175
HSM217's Photo HSM217 Posts: 284
10/24/08 4:08 P

My SparkPage
Send Private Message
Reply
Thanksgiving is one of my favorite holidays. It's also when I tend to go overboard in baking, cooking and eating...

I am definitely looking for healthier versions of my regular fare..

Thanks for sharing

Hilda

He whom the Son sets free is free indeed !!!


 current weight: 136.0 
 
142
138.25
134.5
130.75
127
LINDA0212's Photo LINDA0212 SparkPoints: (0)
Fitness Minutes: (26,215)
Posts: 475
10/24/08 3:38 P

My SparkPage
Send Private Message
Reply
This sounds really good - thanks!

 current weight: 157.0 
 
159
156.75
154.5
152.25
150
MAMA_HAWK SparkPoints: (0)
Fitness Minutes: (34,685)
Posts: 5,055
10/24/08 3:04 P

My SparkPage
Send Private Message
Reply
Pecan Cranberry Salad *

Serving Size : 10

12 ounces cranberries
1 cup water
6 packets Splenda
1 package sugar-free raspberry-flavored gelatin
1 can crushed pineapple in juice
1/2 cup celery -- finely diced
1/2 cy pecans -- toasted and chopped

In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.

Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple, pecans and celery. Transfer to a serving bowl. Cover and chill about 6 hours or until firm.


Per Serving (excluding unknown items): 72 Calories; 4g Fat (42.7% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 25mg Sodium.

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

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
347
304
261
218
175
Page: 1 of (1)  

Report Innappropriate Post

Other Sharing Healthy Recipes General Team Discussion Forum Posts

Topics: Last Post:

Related Topics: Best and Worst Salad Toppings  

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x11368x19625807

Review our Community Guidelines


x Lose 10 Pounds by January 21! Sign up with Email Sign up with Facebook
By clicking one of the above buttons, you're indicating that you have read and agree to SparkPeople's Terms & Conditions and Privacy Policy and that you're at least 18 years of age.