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CHEFPERRYP's Photo CHEFPERRYP Posts: 1,133
1/22/12 3:10 P

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Those look awesome, thanks!

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HCARTZ1964's Photo HCARTZ1964 Posts: 812
11/5/10 9:22 P

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we do a similar one with leftover turkey

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TEMPERANCE88's Photo TEMPERANCE88 Posts: 2,561
7/21/10 5:04 P

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Wow, sounds delicious!

"I will stand by you, I will help you through, when you've done all you can do and you can't cope, I will dry your eyes, I will fight your fight, I will hold you tight, and I won't let go." ~Rascal Flatts

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TIABITS's Photo TIABITS Posts: 274
11/6/09 9:40 P

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Made the Chicken Satay Noodle Salad recipe...mmm very yummy....added lots of spinach & bean sprouts...hubby loved it. Thanks for the recipe! emoticon

Edited by: TIABITS at: 11/6/2009 (21:40)
"Every Day Holds The Possibility Of A Miracle!"

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MA2DAPPLES's Photo MA2DAPPLES Posts: 2,009
9/27/09 11:09 P

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I'm just going to post these recipes all in one post if that is okay. I used these meals in the past two weeks. I rate recipes 1 to 5 with 5 as the best. Anything a 3 or less I do not make a second item.

ITALIAN CHICKEN AND PENNE – Rated 4 out of 5

8 ounces uncooked penne or medium tube pasta
1 pound boneless skinless chicken breasts, cut into ½-inch pieces
1 small green pepper, julienne
½ cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce **
½ teaspoon Italian seasoning
½ cup shredded reduced-fat mozzarella cheese

Cook pasta according to package directions; drain. In a nonstick skillet or wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Yield: 6 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 288 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 96 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein.
Diabetic Exchange: 3 very lean meat, 2 starches, 1 vegetable and ½ fat.
Don’t remember where I found this recipe so can’t give credit to anyone.

*I have divided storage containers so put the extra servings of the chicken dish in the small side of the container and a little bit of the cheese in the clean side. Now I can take the container to work, remove the cheese until I heat the chicken dish, and then top it with the cheese to melt. I can dump my salad out of the bag into the larger side of the container so visually I have a colorful, healthy, nicely plated meal.

** I do not remember the name of the pizza sauce I used when this was rated a 4 but the only kind available at the store when I shopped for this meal was Ragu. That brought the flavor down to a 3. I’ll make it again with a different pizza sauce and remember to write down the name of the good sauce!

****************************************
******
This recipe is so delicious. When my kids were younger no one in my family liked zucchini (including me) but I wanted to incorporate more veggies into our diet so I tried this recipe. I thought the spices would help as it had garlic in it and I like garlic. WE LOVE THIS RECIPE! All of us ate the zucchini with no problem so this recipe became a staple in the house. I up the spices a little too as I like more spices.

Beef Steaks Provençale – Rated 4
Pre Time: 10 mins
Cooking Time: 8-10 mins
Serves 2

2 lean beef cubed steaks (4.5-5 ounces each)
1 cloves of garlic, minced (I add 3)
½ teaspoon dried basil leaves (I had 1½)
1/4 teaspoon black ground (I add ¾)
1 teaspoon olive oil
2 small zucchini, thinly sliced ( I use 3, get small ones as they have better flavor)
4 cherry tomatoes, halved
1 teaspoon grated Parmesan cheese
1/4 teaspoon salt

Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of cubed steaks; set aside. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add tomatoes and zucchini; cook 1 minute. Remove vegetables to warm platter and keep warm. Increase heat to medium-high; pan-broil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables sprinkled with cheese.
Each serving: Cal 270, Fat cals 90, Total fat 10g, Sat fat 3.5g, Chol 95mg, Sodium 390mg, Carb 8g, dietary fiber 3g, sugar 3g, Protein 36g, Vit A 20%, Vit C 40%, Calcium 8%, Iron 255 *Percent Daily Values are based on a 2000 calorie diet

****************************************
**********
PUMPKIN-DATE MUFFINS – Rated 4 out of 5

1 1/2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 ¼ to 2 teaspoons pumpkin pie spice (more spice if no blackstrap molasses)
½ teaspoon salt
1 cup solid-pack canned pumpkin (not pumpkin pie spiced pumpkin)
½ cup skim milk
¼ cup packed light brown sugar
3 tablespoons blackstrap molasses (or full flavor)
2 tablespoons canola oil
2 egg whites
2/3 cup shredded bran cereal (like All-Bran)
1/3 cup chopped dates
3 tablespoons chopped pecans

Preheat oven to 400 degrees. Spray 12-cup muffin pan with nonstick spray. Combine flour, baking soda, baking powder, pie spice and salt in medium bowl. In a large bowl, stir together pumpkin, milk, brown sugar, molasses, oil and egg whites until blended. Stir in cereal, dates and nuts. Add dry ingredients, and stir just until combined. Spoon batter into prepared muffin pan, dividing evenly. Bake in preheated oven 17 to 20 minutes, or until toothpick inserted in the center comes out clean. Remove from pan immediately and cool on rack for 5 minutes; serve warm. (Leftovers can be frozen for up to a month; reheat muffins in a preheated 300-degree oven for 10 minutes, or microwave at full power for 20 to 30 seconds per muffin.) I think they taste better cold.

MAKES 12 SERVINGS.
Each: 155 calories, 28 g carb, 4 g fat, 3 g protein, 3 g fiber, 2.7 mg iron (18% RDA). 3 WW points
****************************************
LAYERED TACO SALAD – Rated 5 out of 5

1 cup salsa (I used 2/3 hot chunky salsa and 1/3 mild picante)
1 tablespoon lime juice
1 pound lean ground beef**
2 tablespoons reduced-sodium taco seasoning
6 ounces baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from heat. Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.

Yield: 6 servings

Nutritional Analysis: One serving equals 443 calories, 12 g fat (5 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 51 g carbohydrate, 10 g fiber, 32 g protein.
Diabetic exchange: 3 lean meat, 2-1/2 starch, 2 vegetable, ½ fat.
** Can also use turkey or chicken.
****************************************
**********
Steak Diane 15 min | 5 min prep | Stovetop | Serves 2

Ingredients
2 rib eye steaks (1/2 in) (Get an 8 oz steak and cut off a couple ounces of fat to have 6 ozs of meat--good ribeye melts when you put it in your mouth so worth the little extra to get it from the butcher)
1/8 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter (divided) (1 Tbsp = 101 calories)
1 1/2 teaspoons green onions, chopped
1/2 teaspoon prepared mustard
1/2 teaspoon lemon juice
3/4 teaspoon Worcestershire sauce
1/2 teaspoon parsley
1/2 teaspoon fresh chives, minced
Directions
Sprinkle steaks with salt and pepper.
Heat 2 T butter in skillet, stir in onions and mustard.
Add steaks.
Cook for 3 minutes on each side.
Remove to serving platter and keep warm.
To skillet, add lemon juice, Worcestershire sauce, and remaining 2 T butter.
Cook for 2 minutes.
Add parsley and chives.
Pour over steaks.
(My note: it does not need the add’l 2 Tbsp of butter)
Nutrition Facts
Serving Size 1 (21g)
Recipe makes 2 servings The following items or measurements are not included below:
2 rib eye steaks - example an 8 oz cooked steak is about 260 calories
1/4 teaspoon pepper
Calories 105 Calories from Fat 104 (98%) Amount Per Serving %DV Total Fat 11.6g 17% Saturated Fat 7.3g 36% Monounsaturated Fat 3.0g Polyunsaturated Fat 0.4g Trans Fat 0.0g Cholesterol 30mg 10% Sodium 262mg 10% Potassium 32mg 0% Total Carbohydrate 0.9g 0% Dietary Fiber 0.1g 0% Sugars 0.3g Protein 0.2g 0%
999999999999999999999999999999999999999
The other night I made a side dish that actually had my husband going back for seconds on the veggies! He rarely ever does that, especially since I had squash in the veggie blend. This is a keeper recipe too. Rated 4.

Baked Vegetables - rated 4
1¼ hours | 20 min prep | Oven

Ingredients
1 potato, thick sliced
2 carrots, thick sliced
1/2 head fresh broccoli, cut into florets
2 small zucchini, thick sliced
salt
1 1/2 teaspoons olive oil
1/2 (1 ounce) package dry onion soup mix

Directions
Preheat oven to 400 degrees.
Lightly grease a large baking dish.
Combine vegetables in prepared baking dish, and lightly salt.
Brush with olive oil until well coated.
Sprinkle with dry soup mix.
Bake for 30 to 45 minutes, or until vegetables are tender.

Warning: do not substitute olive pil spray for the actual olive oil or you will burn the veggies
Nutrition Facts
Serving Size 1 (576g)
Recipe makes 2 servings
Calories 205 Calories from Fat 40 (19%) Amount Per Serving %DV Total Fat 4.5g 6% Saturated Fat 0.7g 3% Monounsaturated Fat 2.6g Polyunsaturated Fat 0.7g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 655mg 27% Potassium 1340mg 38% Total Carbohydrate 38.5g 12% Dietary Fiber 8.2g 32% Sugars 9.0g Protein 6.7g 13%

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Warm Delights Mini - Low Calorie, Low Fat
| 2 min | 1 min prep |
By: soulcandybt - person who submitted recipe to site
Note per soulcandybt: You will not believe how DECEDANT this dessert is for 135 CALORIES! Of my own creation, Sure beats paying AT LEAST $1.50 for a 2 pack at the store! (and just as easy! Not to mention LESS CALORIES!) Please Enjoy! I always use a very small bowl to make it in (one my toddler's plastic bowls), but you could always use a small tupperware, a left over bowl from a store bought "warm delight mini", or maybe a coffee cup (haven't used one of those). Please review and let me know what you think! YUM!

SERVES 1, 1 minute prep
Ingredients
8 g betty crocker whipped cream cheese frosting (1/2 TBL)
7 g nestle toll house milk chocolate chips (1/2 TBL)
22 g pillsbury reduced sugar devil's food cake (approx 3 unpacked TBL)
1 1/2 tablespoons water

Directions
If you have a digital scale, use it, if not then just use your measuring spoons.
Put cake mix in a small bowl (I usually don't use any nonstick spray, but you can try it if you want).

Mix water into cake mix.
Microwave on high for 40 seconds.
Top with chocolate chips (they will melt).
Top with small dollops of frosting.
Devour it! (It's only 135 calories and 6 grams of fat).
Nutrition Facts
Serving Size 1 (30g)
Recipe makes 1 servings
The following items or measurements are not included below:
cake
Calories 39 Calories from Fat 15 (39%) Amount Per Serving %DV Total Fat 1.7g 2% Saturated Fat 0.5g 2% Monounsaturated Fat 0.5g Polyunsaturated Fat 0.5g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 16mg 0% Potassium 7mg 0% Total Carbohydrate 6.1g 2% Dietary Fiber 0.0g 0% Sugars 5.7g Protein 0.1g 0%

***My note: I used a coffee mug and it did not fill the cup, only half full.
****************************************
Below is a recipe my brother sent to me but I like the Mini Delight recipe better. Maybe it is the cream cheese frosting that makes it better. The 5 minute mug cake fills the mug and goes above the rim so big enough for two people.

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
***************************************
There is this one too and it sounds great but I have not tried it.

Mini Warm Delights Cake for One
Recipe #364130 | 6 min | 5 min prep
By: Panthur - person who submitted it on line

Microwave cake for one - like those small warm delights in the grocery store. The easiest since it uses cake mix.
SERVES 1 , 1 cake
Ingredients
4 tablespoons cake mix or brownie mix
2 tablespoons water
2 teaspoons caramel sauce (optional)
2 teaspoons fudge (optional)
2 teaspoons peanut butter chips (optional)
2 teaspoons chocolate chips (optional)
Directions
Mix water and mix and put topping on top. Place in microwavable dish and microwave for about 30 seconds.

Nutrition Facts
Serving Size 1 (113g)
Recipe makes 1 servings
Calories 241 Calories from Fat 55 (23%) Amount Per Serving %DV Total Fat 6.2g 9% Saturated Fat 0.9g 4% Monounsaturated Fat 2.6g Polyunsaturated Fat 2.3g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 377mg 15% Potassium 66mg 1% Total Carbohydrate 44.2g 14% Dietary Fiber 0.5g 2% Sugars 30.9g Protein 2.5g 5%


Christy

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LIZZIE13's Photo LIZZIE13 SparkPoints: (108,156)
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9/27/09 9:38 P

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these recipes sound great will have to try some of them. I made Thai curry chicken at a scout camp this weekend .. what a hit

Edited by: LIZZIE13 at: 9/27/2009 (21:39)
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NANCY2010's Photo NANCY2010 Posts: 49
9/11/09 7:46 P

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Great ideas, here! I also love Thai food, and Thai peanut sauce in particular. I did a version tonight for just me - and tried to lower the calories. My 1 1/2 servings of just the sauce came to 138 calories according to the recipe tracker. I used only 1 T. of peanut butter, and 2 tsp honey - then the rest of the ingredients in proportion. I stirred this into a 1/2 cup of whole wheat pasta and 3 ounces of poached chicken - so it was ok calorie-wise for my main meal. The only problem for me is sodium - which is high in any Asian dish with even light soy sauce.

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MISSBEAR11's Photo MISSBEAR11 SparkPoints: (32,174)
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8/5/09 12:58 A

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Hello Sugar.

Co-leader of Lose W8, Feel Gr8, Look Gr8 - Come check us out.

Don't tell me the sky is the limit – there are footprints on the moon.

"When you arrive at your future, will you blame your past?"

"Change your thoughts and you change your world"


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SUGAR_BUGAR's Photo SUGAR_BUGAR Posts: 132
8/5/09 12:30 A

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Hello everybody emoticon

BTRFLYCOCOON's Photo BTRFLYCOCOON Posts: 52
7/21/09 9:36 A

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emoticon I was given a used large George Foreman Grill with not directions. What food is fixed on it? Any recipes to use using the grill?


"You must take personal responsibility. You cannot change the circumstances, the seasons, or the wind, but you can change yourself. That is something you have charge of. " Jim Rohn


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CCFIRECRACKER's Photo CCFIRECRACKER Posts: 2,030
7/6/09 6:15 P

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this sounds delish, i will def have to try it!

I have a natural hourglass shape and I really want to keep that but I don't want it to jiggle -stacey, thintervention
JEANINE100's Photo JEANINE100 Posts: 3,312
6/7/09 7:53 P

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I jsut made chicken breast with a mustard, lime soy sauce, and garlic sauce to brush on it while it cooked. Only 220 calories and was great.

Jeanine

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CAMEY13's Photo CAMEY13 Posts: 23,695
6/7/09 3:40 P

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I took the easy way out of cooking. Opened a can of Progresso chicken soup, added some cut carrots and some onion a bit of sliced tomato and brown rice and had my soup in less than half hour.

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CAMEY13's Photo CAMEY13 Posts: 23,695
6/7/09 3:39 P

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Take the Pillsbury Pizza thin crust and roll out on cookie sheet, then put tomato sauce and your cheese.
Open a can of chicken and drain and put on top and spread out, bake 400 for 20 min. You can use anything, pineapple, turkey, whatever. it is really good.

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KKS5369's Photo KKS5369 Posts: 284
4/30/09 3:42 P

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I lived in Thailand as a child and loooove Thai food! Thanks for the recipe. I will be trying it very soon....

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SISTAMME's Photo SISTAMME Posts: 549
4/5/09 5:27 P

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wow... that sounds very good! If anyone can ever duplicate a healthy spicy chicken ramen noodle I'd also be very interested!

Sissy

"If you cheat, may you cheat death. If you steal, may you steal a womans heart. If you fight, may you fight for a brother. And if you drink, may you drink with me."
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MISSBEAR11's Photo MISSBEAR11 SparkPoints: (32,174)
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2/27/09 8:51 P

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lol Camey, exactly!

Co-leader of Lose W8, Feel Gr8, Look Gr8 - Come check us out.

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"Change your thoughts and you change your world"


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CAMEY13's Photo CAMEY13 Posts: 23,695
2/27/09 7:19 P

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Hello Missbearll

What I do now is take a can of tuna, turkey, chicken, etc. and only have half, if small can. then I have two slices of bread. I also find that when making a salad greens have few calories and so do veggies so I put some in and it really fulls you up.
I don't know if you like olive oil with bread but I do and it lowers cholesterol. Of course, olive oil is high in calories. I think l40 a tbs. so you will have to cut somewhere, but I think the salad with veggies should not be a lot and you can have the oil.
If you take a ts it would be 70 but that is like a taste and who can have a taste. That is what gets me when they say half cup. It is like having a lick or two of an ice cream cone. LOL

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CAMEY13's Photo CAMEY13 Posts: 23,695
2/27/09 7:14 P

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Hi Missbearll...I am with you. I love everything too.
I love the eggplant. I tried Rigotta with it and sauce and yummmy. I want to try the lasagna with the eggplant and Rigotta and see what happens. My problem is how can you have 4 oz.?

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CLUFFSB SparkPoints: (1,351)
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2/19/09 9:11 P

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In the Chicken Saytay recipe with using peanut butter do you taste the peanut butter alittle or alot. My husband does not like peanut butter so I have never tried recipes with peanut butter in it but it does sound yummy.

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2/9/09 11:50 P

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Sounds yummo Camey ... I buy frozen whole wheat bread dough at our grocery store, thaw it, roll it out and fill it with whatever I want before cooking it. The kids love it when it has a pizza filling inside, my hubby loves thin steak slices with mushroom, onions, peppers and cheese, my grandson loves apples and sugar and cinnamon, and me ... well I kinda love everything and thats why I'm here at Sparks. lol

Co-leader of Lose W8, Feel Gr8, Look Gr8 - Come check us out.

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CAMEY13's Photo CAMEY13 Posts: 23,695
2/4/09 7:45 P

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I am always creating receipes. I decided to take the Pillsbury Italian bread and use a cookie sheet with pam to spread it out on. Then I took my left over meatloaf and put it down the middle. Folded all sides and cut slits in top. Baked it at 350 for 20 min till brown on top. It is my calzone and when I cut it how fast it disapeared. If you are watching calories you can put broccoli and cheese, or anything in it. I even put chocolate and marshmall in it for the grandkids and they love it.

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HSM217's Photo HSM217 Posts: 284
9/3/08 5:12 P

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Thanks...

Must try!!!

Hilda

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UYENLINH83 Posts: 4
9/3/08 4:58 P

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10-15 Shrimp medium-large
palm full of garlic powder
1/2-1 tsp of chili powder
tsp of dried thyme
3-4 tbsp of olive oil
1-3 tsp of sambol (asian chili you get at any asian food isle in any super market. Its in a red plastic jar with a green top. It's spicy so try 1 tsp your first time. Good with anything.

Peel the shrimp and salt and pepper them. Mix the dry ingredients first, then add sambol and then olive oil. Cover the shrimp with the mixture and let it sit for 15 minutes. Either skewer them and grill on the bbq or just throw them in a hot pan and cook 1-2 minutes on each side. Throw it on top of a salad or any pasta. When I throw it on the salad, I dont need dressing b/c the shrimp is so flavorful already. This recipe is super quick. When I gave this recipe to my co-workers they made it at least once a week for their families.


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UYENLINH83 Posts: 4
9/3/08 4:55 P

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10-15 Shrimp medium-large
palm full of garlic powder
1/2-1 tsp of chili powder
tsp of dried thyme
3-4 tbsp of olive oil
1-3 tsp of sambol (asian chili you get at any asian food isle in any super market. Its in a red plastic jar with a green top. It's spicy so try 1 tsp your first time. Good with anything.

Peel the shrimp and salt and pepper them. Mix the dry ingredients first, then add sambol and then olive oil. Cover the shrimp with the mixture and let it sit for 15 minutes. Either skewer them and grill on the bbq or just throw them in a hot pan and cook 1-2 minutes on each side. Throw it on top of a salad or any pasta. When I throw it on the salad, I dont need dressing b/c the shrimp is so flavorful already. This recipe is super quick. When I gave this recipe to my co-workers they made it at least once a week for their families.


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PRENDERGASTM's Photo PRENDERGASTM Posts: 3,868
6/13/08 2:23 P

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Sounds good, BUt I'm watching y calories


“I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

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5/12/08 9:23 P

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wow, thats alot.

Its not just about weight, its about setting goals!


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KRIS10LEE's Photo KRIS10LEE Posts: 350
5/8/08 10:49 A

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I just looked this recipe up on another site www.recipezaar.com. Recipe # 228982.

I just wanted to share the nutritional info with you since I was curious myself because it sounds so wonderful.

This is the info for 4 servings of this.

Calories 840
Calories from Fat 286 (34%)
Amount Per Serving %DV
Total Fat 31.9g 49%
Saturated Fat 5.7g 28%
Monounsaturated Fat 12.1g
Polyunsaturated Fat 11.7g
Trans Fat 0.0g
Cholesterol 52mg 17%
Sodium 1214mg 50%
Potassium 794mg 22%
Total Carbohydrate 105.0g 35%
Dietary Fiber 3.1g 12%
Sugars 12.4g
Protein 44.6g 89%
Vitamin A 2466mcg 49%
Vitamin B6 0.8mg 39%
Vitamin B12 0.2mcg 3%
Vitamin C 12mg 20%
Vitamin E 5mcg 17%
Calcium 101mg 10%
Iron 6mg 37%


Kris10lee


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PARAVEN's Photo PARAVEN Posts: 1,596
4/5/08 10:57 A

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Sounds really good - I'll have to try it!

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MEWIEGELE's Photo MEWIEGELE SparkPoints: (28,798)
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3/7/08 1:18 P

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Sounds interesting for sure... I'll have to try that one day when feeling adventurous!

Its not just about weight, its about setting goals!


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WENDBUG34's Photo WENDBUG34 SparkPoints: (0)
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3/7/08 11:17 A

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this sounds SOOOOO good! My hubby will even eat this!! I'm gonna put the ingredients on my grocery list for my shopping trip next week :)

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SLBBW66's Photo SLBBW66 Posts: 677
3/6/08 1:45 P

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This is the recipe I ended up using. It lasts forever in the refrigerator, and I used it with chicken, with noodles, with rice.. threw in various veggies like shoestring carrots/snow peas, napa cabbage...just whatever was available when I wanted to eat it, basically. I ate it hot/cold.. whatever! Love it.

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asp?recipe=218778


Edited by: SLBBW66 at: 3/6/2008 (13:44)
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~~~~~Sharon~~~~~


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ENOKIJ's Photo ENOKIJ Posts: 214
3/6/08 1:25 P

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I am going to the grocery store tonight so I can make this tomorrow!!! Does anyone have the nutrional breakdown yet? If not, I'll enter it in the recipe calculator before I make it and I'll post the breakdown here.




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SLBBW66's Photo SLBBW66 Posts: 677
1/25/08 8:19 P

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And, put it in the recipe calculator? Thank you very much :)

Do you know what it means to miss New Orleans??

If you're displaced from Louisiana, already live here, or just *wish* you did, come check out the Louisiana team!

~~~~~Sharon~~~~~


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RKELLYWHITE's Photo RKELLYWHITE SparkPoints: (0)
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1/25/08 12:28 A

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My Mother and I have been talking about this exact recipe, or ones close to it. I will share this with her and make this version this weekend!

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MESAGIRL1's Photo MESAGIRL1 Posts: 136
1/9/08 3:15 P

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This isn't exactly a recipe, but I threw it together last night and it was very tasty. I need to figure out how much everything is as I haven't done that either, but here it is, see what anyone thinks.

Grilled chicken breast (on George Forman grill)

grilled onion
grilled green pepper
grilled mushrooms

topped with light one slice of light swiss cheese and grilled veggies.

My hubby even ate it, and he isn't a chicken person.

Let me hear from someone and tell me what you think.

Trying to keep it healthy and good.

Bev






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LOWCALORIES's Photo LOWCALORIES Posts: 4,442
10/29/07 3:22 P

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I finally got the time to copy down the recipe, thanx for sharing; It's sounds wonderful.

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JESSI20's Photo JESSI20 SparkPoints: (12,987)
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10/8/07 12:06 P

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mm that sounds delicious !

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DANNILOU's Photo DANNILOU Posts: 15
5/21/07 9:51 A

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I didn't figure out the calorie content yet, I will though. It's been a little hectic around here lately but I have some time today so I will try to post later on.

 
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BAMADEB's Photo BAMADEB SparkPoints: (0)
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5/21/07 9:42 A

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mmmm the picture looked really good :)
the recipe sounds good too.. how many calories are in this?

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DANNILOU's Photo DANNILOU Posts: 15
5/21/07 9:01 A

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I uploaded a pictue of this delish dish as our main group image. MMMMMmmmm!

Edited by: DANNILOU at: 5/21/2007 (09:08)
 
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DANNILOU's Photo DANNILOU Posts: 15
5/21/07 8:56 A

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This recipe is great. I love to eat out at Thai or Chinese places but the food is so high in calories and who knows what else.
This way I can have take out at home that is easy to make, good for me, and figure friendly....
I posted the original recipe but also noted the changes I made to it.

Enjoy!


Salt (No salt for me!)
1 pound whole wheat spaghetti
1/3 cup peanut butter, softened
2 tablespoons honey
1/4 cup tamari (dark soy sauce) or Lite Soy Sauce
Juice of 2 limes
1 teaspoon hot pepper sauce (eyeball it)
1 clove garlic, grated
3 tablespoons vegetable oil (I feel better about Olive Oil)
2 cups skinned and sliced rotisserie chicken (Breast can be substituted here)
1 cup packed fresh spinach, thinly sliced
1/3 cup shredded carrots (a generous handful)
4 scallions, thinly sliced on an angle
1/4 cup chopped peanuts (I use almonds)
2 tablespoons chopped cilantro or parsley

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.

2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat. (I usaully find that only a small amount of the sauce is needed so I refrigerate the rest for the same meal later!)

3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.



Edited by: DANNILOU at: 5/21/2007 (09:11)
 
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