Posts: 20,380
1/24/09 11:52 A

Thank you. This has an interesting variety of flavors.

Pounds lost: 11.0

0 3 6 9

12

SparkPoints: (28,581)
Fitness Minutes: (34,685)
Posts: 5,055
1/24/09 11:41 A

Pineapple Pecan Cheese Spread
Serving Size: 40

16 ounces Philadelphia Light Cream Cheese -- softened
1 1/2 cups cheddar cheese, low-fat
1 cup pecans -- toasted and chopped
3/4 cup crushed pineapple -- drained
4 ounces chopped green chiles -- drained
2 tablespoons red bell pepper -- chopped
1 clove garlic -- minced

In a mixing bowl (not a food processor) beat cream cheese until smooth. Add cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic. Mix well. Transfer to serving dish. Cover and refrigerate.

Sprinkle with remaining pecans just before serving.


Per Serving: 53 Calories; 4g Fat (65.6% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 90mg Sodium.

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

current weight: 279.9

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175

Posts: 20,380
1/23/09 11:05 P

Those sound really good.

Pounds lost: 11.0

0 3 6 9

12

SparkPoints: (28,581)
Fitness Minutes: (34,685)
Posts: 5,055
1/23/09 1:41 P

Cheesy Sausage Bites

36

1/2 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
3 cups Mozzarella cheese -- shredded
1 1/2 cups cottage cheese
3/4 pound pork sausage -- spice preferrred == cooked & crumbled

In large bowl, beat eggs, add flour, baking powder and salt. Blend thoroughly. Fold in remaining ingredients. Turn into a greased 9 × 9 × 2-inch baking dish. Bake in a 350ºF oven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares; serve warm or at room temperature.

Per Serving : 84 Calories; 6g Fat (68.2% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 199mg Sodium.

Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

current weight: 279.9

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175

Posts: 1,028
1/21/09 5:35 P

Lots of ingredients - but it looks like a lot of spices, which I probably have most of. It sounds absolutley delicious - I will have to try it when I get some spare time this weekend and share it with the fam!

Thank you!

Edited by: XSUNSHINEEE at: 1/21/2009 (17:35)

Posts: 20,380
1/20/09 3:35 P

Those sound wonderful.

Pounds lost: 11.0

0 3 6 9

12

SparkPoints: (28,581)
Fitness Minutes: (34,685)
Posts: 5,055
1/20/09 1:42 P

Cranberry Meatballs

Serving Size: 60 (serving size 2 meatballs)

1 pound extra lean ground beef
1 pound turkey breast, boneless and skinless -- ground
1 large egg
2 egg whites
1/3 cup dry bread crumbs
2 cloves garlic -- minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 can cranberry sauce
1 1/2 cups chili sauce
1/4 cup Smuckers Sugar Free Orange Marmalade
1/4 cup water
2 tablespoons light soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes -- optional


1/4 cup orange marmalade
1/4 cup water
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon dried red pepper flakes

NOTE: You can grind the turkey breast in a food processor by pulsing.

Combine first 10 ingredients in a large bowl. Shape mixture into about 60 balls a little less than 1-inch in circumference.

Cook meatballs, in batches, in a large skillet sprayed with PAM, over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces and next 6 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.

Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

Per Serving: 40 Calories; 1g Fat (33.1% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 78mg Sodium.

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

current weight: 279.9

347 304 261 218

175

SparkPoints: (28,581)
Fitness Minutes: (34,685)
Posts: 5,055
1/19/09 10:11 P

Grilled Asparagus with Camembert Crostini

Serving Size: 16

1 pound fresh asparagus
1 tablespoon olive oil
1 clove garlic -- minced
2 tablespoons balsamic vinegar
balsamic vinegar -- for drizzling
1 tablespoon fresh lemon juice
4 slices Italian bread
4 ounces camembert cheese -- sliced thin and into 16 pieces
1/2 red bell pepper -- julienned
salt and pepper -- to taste

Preheat grill or broiler oven.

Snap off woody ends of each asparagus stalk and place asparagus into a large zip top bag.

Add in oil, vinegar, minced garlic and some salt and pepper.

Seal bag and shake contents to coat asparagus well.

Slice camembert and top bread slices with it.

Place asparagus and cheese bread onto the grill.

Grill asparagus about 4 minutes per side and toast bread until crisp and cheese has melted
.
Transfer bread onto a cutting board and top with five or six asparagus spears.

With a large serrated knife, cut bread into t four smaller pieces and transfer to a serving platter.

Place small piece of red bell pepper on top for garnish

Drizzle bread with more balsamic vinegar. Serve immediately.


Per Serving: 51 Calories; 3g Fat (47.9% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 90mg Sodium.

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

current weight: 279.9

347 304 261 218

175