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10/27/08 10:59 A

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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



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TUESDAYS's Photo TUESDAYS Posts: 3,718
10/27/08 10:32 A

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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


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,133
10/25/08 7:50 P

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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


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COUNTRYGIRL947's Photo COUNTRYGIRL947 Posts: 73
10/25/08 12:46 P

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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

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,133
10/24/08 7:38 P

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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


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10/24/08 4:09 P

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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 
 
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HSM217's Photo HSM217 Posts: 284
10/24/08 4:08 P

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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 !!!


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LINDA0212's Photo LINDA0212 SparkPoints: (31,877)
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10/24/08 3:38 P

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This sounds really good - thanks!

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MAMA_HAWK SparkPoints: (0)
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10/24/08 3:04 P

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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 
 
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