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SLASALLE's Photo SLASALLE SparkPoints: (165,585)
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11/1/07 1:23 P

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Stews and beans count as soup in my book!!!

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ADLINS's Photo ADLINS SparkPoints: (55,373)
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10/28/07 10:49 P

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Alas, I'm not a big soup eater, but I love corn chowder, so I'll be looking for that recipe.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
~*~*~*~*~*~*~*~*~*~*~*~
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Co-team leader: Cooking for One or Two


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/28/07 3:03 P

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http://www.razzledazzlerecipes.com/thanksg
iving/turkey-recipes/turkey-for-2.htm

Above is a link for Recipes for 2-4 for Thanksgiving. I'll check to see if they have side recipes also.There is no Nut.Info for these recipes.

Sandy

Edited by: IT*SNEVER2LATE at: 10/28/2007 (15:04)
.•*´¨ ) ¸.•*¨) -:¦:-
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SLASALLE's Photo SLASALLE SparkPoints: (165,585)
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10/28/07 10:25 A

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Hi all -

I'm just going to jump on in here and declare that soup week starts next Saturday, November 3rd. This will give everybody some time to gather their great soup recipes. Don't forget, it's very easy to go to SparkRecipes.com and use the recipe calculator - that sure makes it easier for others to know nutrional values, etc.
So I will spend my week getting one of my other favorites set up - Vegetarian Corn Chowder - anticipation ...
Have a great week and let the soup-making begin ...
Stephanie

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SLASALLE's Photo SLASALLE SparkPoints: (165,585)
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10/28/07 10:20 A

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Hi Sandy,

Here's a link to my soup recipe - Italian Vegetables Beef Bean (really versatile, can even be made vegetarian, with turkey instead of beef, etc.). For your future reference, you can go to SparkPeople.com and search a recipe by name, type of food (like soup), and I THINK by "submitted by."
I AGREE - WHEN DOES SOUP WEEK START?

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=157335



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ELLE299's Photo ELLE299 SparkPoints: (53,539)
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10/28/07 3:05 A

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I LOVE the idea of soup week. I also enjoy stews and beans during these cold winter months. It was 45 here yesterday morning. I started a stew in the a.m. and thoroughly enjoyed later. So, when does soup week start???

Elle

70 pounds down!!!

Leader of Chronic Pain~Mind Over Matter~
Co-Leader SP Class Jan.13-19, 2008
Co-Leader SP Class
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May you start the day with PEACE and live it with HOPE
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«´¨ *Elle* ¨`»
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/28/07 12:49 A

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SLASALLE~
I'm REALLY into healthy soups...I haven't made anything exotic,but I am open to suggestions.About a month ago,I mentioned to another member that when the weather got chilly, we should have "Soup Week",make our favorite soup and then share the recipes.I'll check out your recipe...making soup is therapeutic for me...a 2-day event,ya know!
Sandy emoticon

Wait! I was gonna check your recipe thru your SparkPage,but you don't have one.So how do I get to it? Can you post it on a blog?

Edited by: IT*SNEVER2LATE at: 10/28/2007 (00:51)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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ELLE299's Photo ELLE299 SparkPoints: (53,539)
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10/27/07 1:27 P

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I absolutely love sun dried tomatoes and garlic so I did the following in bulk so they are always handy as an additive for 'ordeavors (sp) LOL, salads, pasta, etc.

Get a large sealable container, add a cup of olive oil, add garlic cloves til just covered by the oil. Let set for a week, shaking on occasion. Pack with sun dried tomatoes, leaving about 1/2 inch from the top. Turn container, letting oil flow through all - do this several times. Add oil to just cover and turn so flavored oil mixes through all. You can also strain flavored oil, mix with new and then add back to tomatoes. The flavor is great. Use on whole wheat or stone ground crackers with fat free cream cheese - delectable!!! Add to pasta for an added punch - I am in heaven.

Elle

70 pounds down!!!

Leader of Chronic Pain~Mind Over Matter~
Co-Leader SP Class Jan.13-19, 2008
Co-Leader SP Class
July 6-12, 2008
May you start the day with PEACE and live it with HOPE
(`'·.¸(`'·.¸ ¸.·'´) ¸.·'´)
«´¨ *Elle* ¨`»
(¸.·'´(¸.·'´ `'·.¸)`' ·.¸)
¸.·´
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DARTHLAURIE's Photo DARTHLAURIE Posts: 2,579
10/26/07 4:39 P

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This is my favorite way to do pasta. The great thing about it is it's really versatile. I'm giving the basic recipe, but feel free to add veggies, meat, seafood, or whatever.
Boil a handful of pasta in chicken or beef broth until al dente.
In a small saucepan, heat up a couple tablespoons of olive oil (enough to cover the bottom of the pan with some left over). Add a clove (or more) of garlic and saute until golden. Add a dash of Mongolian fire oil and any other additions (meat should be cooked). Near the end of cooking (another minute or two), add a 1/2 t more or less of crushed red peppers. Stir the oil mixture with the drained spaghetti and toss to coat. Toss some parmesan cheese or Italian six cheese blend or your favorite Italian cheese.
Sorry, it's not an exact recipe...that's the reason I haven't added it to my favorite recipe website, www.recipezaar.com (I like it better than allrecipes because they let most recipes get posted).

*bounce!*


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SLASALLE's Photo SLASALLE SparkPoints: (165,585)
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10/26/07 11:26 A

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Is anybody else REALLY into healthy soups for fall and winter? If so, speak up and maybe we can share some recipes. I have an INCREDIBLE and very versatile Italian Vegetable Beef Bean Soup that is one of my staples during the winter. I've put it up on SparkRecipes.com, if you're interested. It's a lot of prep work, but SO WORTH IT. I double or triple the recipe when I do it because it freezes so well.

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ELLE299's Photo ELLE299 SparkPoints: (53,539)
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10/23/07 4:39 P

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Just wondering if anyone has a recipe for zucchini balls? Can't find mine and I LOVE them. Thanks

elle

70 pounds down!!!

Leader of Chronic Pain~Mind Over Matter~
Co-Leader SP Class Jan.13-19, 2008
Co-Leader SP Class
July 6-12, 2008
May you start the day with PEACE and live it with HOPE
(`'·.¸(`'·.¸ ¸.·'´) ¸.·'´)
«´¨ *Elle* ¨`»
(¸.·'´(¸.·'´ `'·.¸)`' ·.¸)
¸.·´
( `·.¸
`·.¸ )
¸.·)´
(.·´
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RJPERE's Photo RJPERE SparkPoints: (0)
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10/23/07 11:37 A

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The Pillsbury Stroganoff recipe sounds wonderful! and only 280 calories per serving! I'll definitely be trying that one!

Roberta

If nothing changes, nothing changes!


 
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MSCOWGIRLJJ Posts: 1,656
10/23/07 10:20 A

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I made this strange dish and it turned out good.

I cooked a bag of cole slaw in a tablespoon of "I Can't Believe It's Not Butter" with garlic and onions. Then I added Low sodium chicken broth and cooked until the cabbage was done. It was sooo good!

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/18/07 6:52 P

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http://recp.mkt32.net/servlet/MailView?m=5
79928&r=MTM1MzM2ODY1OQS2&j=Mzg5NjY5OTI
gS0&mt=1


This is a link that I copied & pasted (Thanks to HELLO!) It's from the Pillsbury site. They have Cooking for 2 recipes.

Sandy emoticon

emoticon To access all of the recipes for two- go to Home,and type "recipes for two" in the search line.

Edited by: IT*SNEVER2LATE at: 10/18/2007 (19:03)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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10/18/07 12:22 P

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Well, well, well, yummy chocolate! I must be in Paradise! Gotta try this one!

Roberta

If nothing changes, nothing changes!


 
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/17/07 8:41 P

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OOPS! Since I didn't scoop it into the dessert cups, I am not sure on the measurements. I would say 1/2 C would be a guessimate (maybe even on the high side) I would rather estimate it higher than lower,to be on the safe side.

It could be very versatile,even flavor-wise. You could use the flavored low-fat cream cheese and also different flavors of the pudding! Thank you for pointing that out.

Sandy emoticon

.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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OKANOG Posts: 7,088
10/17/07 8:10 P

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IT*SNEVER2LATE

With holidays approaching it may be nice alternative to the normal chips & dip presentation.

Introduce a healthier version with cut up fruits for your company to dip into the creamy chocolate dip! Toothpick speared fresh strawberries, cantaloupe, sliced kiwi or pineapple chunks would be nice to use to dip into that creamy chocolate! Make a nice light dessert too!

Recipe equals 126 cal per serving you posted.
I am assuming that is per 1/2 cup.

Edited by: OKANOG at: 10/17/2007 (20:19)

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ADLINS's Photo ADLINS SparkPoints: (55,373)
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10/17/07 4:59 P

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Oooo... this sounds good. Will it work with regular chocolate? I may have to find out. emoticon

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
~*~*~*~*~*~*~*~*~*~*~*~
Co-team leader: I Love Muffins
Co-team leader: Cooking for One or Two


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/17/07 4:45 P

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I have a recipe to share,but the challenge is not longer up,so I'll submit it here.

White Chocolate Mousse-

4 oz reduced fat cream cheese
1-1/2c.cold fat-free milk
1 package(1oz)sugar-free instant white chocolate instant pudding mix
3/4c.reduced-fat whipped topping

In a small mixing bowl,beat cream cheese and milk until smooth. Gradually beat in pudding mix;fold in whipped topping.Spoon into 5 dessert dishes.Refrigerate 1hr or until set. Yield-5 servings

Nut.Analysis: 1 serving(1/2 c) equals 126cals,5g fat(4g sat fat),14mg.cholesterol,275mg,13g carbs,1g fiber,6g pro.

Next time I prepare,I plan to soften cr.cheese in microwave because,even using a whisk,I had some lumps.I didn't have 5 "dessert" glasses,so I just left it in the bowl I fixed it in,and will add my whipped topping when I spoon it out.This recipe is thick and rich.You could drizzle a little SF syrup on it OR use it as a frosting or fresh fruit dip.

Sandy

Edited by: IT*SNEVER2LATE at: 10/18/2007 (19:07)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
----------------------------
BOOP-OOP-A-DOOP!


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10/17/07 2:23 P

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Okanog - emoticon ! I had looked all over that site and couldn't find where to convert a recipe. This will be very helpful.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
~*~*~*~*~*~*~*~*~*~*~*~
Co-team leader: I Love Muffins
Co-team leader: Cooking for One or Two


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MSCOWGIRLJJ Posts: 1,656
10/17/07 1:43 P

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Thanks for the suggestions, I'm trying to ween myself off so much rice.

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OKANOG Posts: 7,088
10/17/07 5:09 A

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To the ladies discussing scaling recipes at: allrecipes.com

Click on Recipe Picture on left of page,
On the second page, on right hand side of the picture, you will see similar print as below:

PREP TIME
COOK TIME
READY IN
SERVINGS & SCALING
Original recipe yield: 12 servings [CHANGE] this is where you can scale the recipes for different quantities. You must enter in the amount you want to change the recipe for and then click [CHANGE]

I don't think you have to be a member to use the scale method of a recipe.

I am a member but often, delete history and cookies on my computer, for safety reasons. This clears out all ID's and PW's so have to remember alot of ID/PW but figure a little effort is best, to hedge against identity theft.

I just went in to allrecipes.com with out signing in and managed to do a recipe conversion.

Edited by: OKANOG at: 10/17/2007 (05:20)

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/16/07 11:29 P

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I also like steamed veggies. I have had really good results with the Glad Steaming bags.Everything I've cooked in them comes out perfect! OK...I'll stop talking about the bags now(I've mentioned them before!)

Sandy

.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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ELLE299's Photo ELLE299 SparkPoints: (53,539)
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10/16/07 11:22 P

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I personally like veggies with fish and I like crunch. I use whatever veggies are in season that I like. I lightly steam them, lightly add a seasoning salt, garlic (which I have previously sauteed) in "I can't believe it's not butter". The veggies are still firm, have a lot of flavor and that little crunch I love.

70 pounds down!!!

Leader of Chronic Pain~Mind Over Matter~
Co-Leader SP Class Jan.13-19, 2008
Co-Leader SP Class
July 6-12, 2008
May you start the day with PEACE and live it with HOPE
(`'·.¸(`'·.¸ ¸.·'´) ¸.·'´)
«´¨ *Elle* ¨`»
(¸.·'´(¸.·'´ `'·.¸)`' ·.¸)
¸.·´
( `·.¸
`·.¸ )
¸.·)´
(.·´
`*.
*.



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HELLO15's Photo HELLO15 SparkPoints: (12,925)
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10/16/07 8:32 P

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I found a low fat broccoli & cheese package that I buy. There are 2.5 servings in one container. Check your freezer section for Green Giant low fat broccoli & cheese sauce.

Nutritional data:

60 Calories
2.5 fat grams
460 sodium
7 carbs
2 fiber
2 sugar

You can cook it in the microwave or on stove-top either one.

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MSCOWGIRLJJ Posts: 1,656
10/16/07 3:51 P

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Does anyone know a couple of fast and tasty side dishes to go with broiled fish?

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ELLE299's Photo ELLE299 SparkPoints: (53,539)
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10/15/07 1:33 P

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Freezing Pasta Dishes:

I love Pasta Salads and Pasta dishes, but was not happy with the taste of the thawed dish. I did a little experimentation and this is what worked best for me:

Cook each item as directed on package
Separate each item into individual portions
Package each item for freezing seperately
Take a larger bag and put in all items needed for the dish and freeze
After thawing, put the items together and reheat.

This way nothing gets mushy and no particular flavor becomes overpowering.
Hope this helps someone

Best to all - Elle

P.S. For an excellant site for info. on freezing go to:

www.extension.umn.edu/distribution/nutri
tion/DJ0555.html





Edited by: ELLE299 at: 10/15/2007 (14:05)
70 pounds down!!!

Leader of Chronic Pain~Mind Over Matter~
Co-Leader SP Class Jan.13-19, 2008
Co-Leader SP Class
July 6-12, 2008
May you start the day with PEACE and live it with HOPE
(`'·.¸(`'·.¸ ¸.·'´) ¸.·'´)
«´¨ *Elle* ¨`»
(¸.·'´(¸.·'´ `'·.¸)`' ·.¸)
¸.·´
( `·.¸
`·.¸ )
¸.·)´
(.·´
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*.



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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/9/07 7:41 P

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Salisbury Steak for Two
Prep Time: 15 min
Makes: 2 servings Nutrition Information

"Stake" your claim! This dinner for two is a winner!



Patties
1/2 lb. lean ground beef
1/4 cup cheese-garlic salad croutons, crushed
1/8 teaspoon dried marjoram leaves
Sauce
1/2 cup home-style mushroom gravy (from 12-oz. jar)
2 tablespoons red wine
1 tablespoon ketchup
1/8 teaspoon dried thyme leaves



1 . In medium bowl, combine all patty ingredients; mix well. Shape mixture into 2 oval patties, about 1/2 inch thick.
2 . Heat medium nonstick skillet over medium-high heat until hot. Add beef patties; cook 5 to 7 minutes or until thoroughly cooked, turning twice. Remove from skillet; place on serving platter. Cover to keep warm.
3 . Wipe skillet clean with paper towel. Combine all sauce ingredients in skillet; mix well. Cook and stir over medium-high heat until bubbly. Serve sauce over beef patties.



.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/9/07 7:33 P

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Quick Meal!
Ready in less than
30 minutes!

Cornish Hen with Roasted Vegetables
Prep Time: 15 min ; Start to Finish: 1 hr 15 min
Makes: 2 servings Nutrition Information

A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two.

TIP:
Cut each hen in half along backbone from tail to neck, using kitchen scissors




1 fresh or frozen Rock Cornish hen (24 oz), thawed
3/4 cup ready-to-eat baby-cut carrots
2 tablespoons apple jelly
1 tablespoon butter or margarine
1/4 teaspoon salt
1/4 teaspoon dried marjoram leaves
3/4 cup Green Giant Select® frozen sugar snap peas



1 . Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12x8-inch (2-quart) glass baking dish. Arrange carrots around hen.
2 . In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.
3 . Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.



Edited by: IT*SNEVER2LATE at: 10/9/2007 (19:36)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
----------------------------
I'M TOO YOUNG TO BE THIS OLD!
----------------------------
BOOP-OOP-A-DOOP!


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ADLINS's Photo ADLINS SparkPoints: (55,373)
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10/8/07 12:05 P

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Thanks! Registration is free, but I was just curious. I'll try registering.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
~*~*~*~*~*~*~*~*~*~*~*~
Co-team leader: I Love Muffins
Co-team leader: Cooking for One or Two


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RJPERE's Photo RJPERE SparkPoints: (0)
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10/8/07 11:46 A

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I went to the allrecipes site and it looks like you have to register to use the recipe tools. If you don't want extra e-mails, etc, just don't click on any of the newsletters or offers they put on there.

Roberta

If nothing changes, nothing changes!


 
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/7/07 11:21 P

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HI. I was looking at the cookbooks compiled by members on the SparkRecipe site, and I came across one with a title like "Single-serving Recipes",or something like that. She had taken 17 recipes and broken them down to 1 serving (some 2). So I tried to get to her page from the recipe site,and that didn't work,then I tried doing a SparkPage search. No luck.So finally,I commented on one of her recipes and said we needed her on the team,and to contact us. Her username is EAGLES17.I'm not shy!

Sandy

.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
----------------------------
BOOP-OOP-A-DOOP!


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10/7/07 5:30 P

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Where on allrecipes can you enter a recipe and have it modify it for the number of servings you want? I looked today and couldn't figure out where. Do you have to join? Thanks.

Edited by: ADLINS at: 10/7/2007 (17:30)
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10/6/07 11:49 P

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I hear you on the messy cooking! I can be such a slob sometimes! And I realize that when my kitchen is clean, it is just beckoning to me to get it dirty again! I really need to be more organized. I guess that is the next habit I need to work on. Maybe that's a theme for a whole other thread???

Roberta

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10/6/07 7:30 P

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And, I'm sure (or at least hoping) that the more you cook for just yourself, the quicker you become and more organized and less messy. I'm still working on the messy part. emoticon

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
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10/6/07 9:06 A

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When I had the light bulb moment where I realized:

(1) I'm worth cooking for;
(2) There's no more mess/clean up than if I was cooking for more than just me.

This is where I cooking my own meals became a way of taking care of myself and realizing I am worth taking care of.

I have actually found that many times the mess to clean up is less than what it would be if I were cooking for more than just me.



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10/5/07 9:55 P

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I'm going to have check out the allrecipes site.

I too have never really figured out how to cook for just me. I did the left over thing, but a week into it, it gets old.

I recently tried a recipe by Sandy (ItNever2Late) and LOVED it. I'd always though my aversion to veggies was because the frozen dinners over cooked them. For the first time in my life, I bought fresh broccoli and steamed it for this dish. It was great. A little soggy on the broccoli for left over, so I'm already calculating how to do one serving at a time.

I agree with Roberta and Hello15 - it's a matter of taking care of yourself and rethinking old habits or things you thought you wouldn't do.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
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10/5/07 12:16 P

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It can be frustrating when we have to change the way we do things, but something worth having generally has to be worked for. It took me awhile after I found myself in a single state to realize I was worth cooking for! It has finally become a habit to cook simple non-recipe meals during the work week. Things like stir-fry veggies and chicken or beef or whatever is in the fridge. I got where I was weight wise because I didn't want to take the time to give myself the attention I needed. I thought who cares? Which meant I didn't. I began to realize I would have to change. You know, the saying, "if you always do what you've always done, you will always get what you always got" really applied to me! I had to take baby steps to get there but now I don't mind taking a few minutes to plug a recipe into allrecipes or the weight watchers site to cut it down to size. I can then print it out and that's the last time I have to do that one.
Ooops! Sorry for the soapbox!

Roberta

If nothing changes, nothing changes!


 
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10/4/07 10:35 P

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I completely understand your frustration. The biggest challenge for me has been to force myself to cook for me. I have gotten much better with it. Yet, still it is a hurdle.

It actually was the reason I started this group because I just was convinced there were others out there with this (or similar) challenges.

The allrecipes website mentioned has been a great resource for me as well in this regard.

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ALYNN0619's Photo ALYNN0619 Posts: 446
10/4/07 3:18 P

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alicotter--if you find a recipe that you like try taking it to allrecipes.com on that site you can plug in your ingredients and how many servings you want and it will arrange it for you. you can change it to one or one hundred. its a really helpful site and its easy to use!

There's the pain of discipline... and then there's the pain of regret... I never want to feel that pain of regret again.... This time will be different... It has to be!!






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10/4/07 10:56 A

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Some of these recipes sound good. But I am not crazy about cooking. It is ok to cook for a group but I hate cooking for just myself.
What really frustrates me are all the diet recioes like Watermelon Blueberry Banana Split that serves 4. WHY CAN'T THEY make it for ONE. it is not like this is somethings that you could save for left overs.

When I look at a recipe, no matter how good it looks and see that I will either have to make mor than I need or half devide it. end up just not doing it.

I just do not understand why when most people on a diet wiether they are single or not are usually on a diet alone. Do all the recipes half to be for multi servings.

This really bugs me and keeps me from cooking.

And please do not suggest I batch cook. cuase that is just not going to happen.


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10/3/07 7:40 P

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On spark today - sounds very yummy!!!


Watermelon Blueberry Banana Split

Serves: 4

An old favorite just got even better!

INGREDIENTS
2 large bananas
8 "scoops" watermelon and/or cantaloupe
1 cup blueberries (or raspberries or strawberries)
1/2 cup low fat vanilla yogurt
1/4 cup granola

DIRECTIONS
1. Peel bananas and cut in half crosswise, then cut each piece in half lengthwise. For each serving, lay 2 banana pieces against the sides of a shallow dish.
2. To make watermelon "scoops" use an ice cream scoop to create balls of watermelon. Remove seeds, if needed. Place a watermelon "scoop" at each end of the dish.
3. Fill the center space with berries.
4. Stir yogurt until smooth, spoon over the watermelon "scoops".
5. Sprinkle with granola.

NUTRITION INFO
Calories: 221
Fat: 2 g
Carbohydrates: 47 g
Protein: 5 g


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MSCOWGIRLJJ Posts: 1,656
10/3/07 1:21 P

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All of the recipe's here sound wonderful. For breakfast or late snack I eat "Fresh fruit, topped with low fat vanilla yogurt, low fat granola and I added a drizzle of honey" This is sooo good, thanks for the recipe!

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10/2/07 12:31 P

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I just discovered something this morning. The back of the Heart-healthy Bisquick box (the reduced fat one) is filled with recipes for two. The first one up is blueberry pancakes. yum. I had just made a pancake for me before I discovered the recipe on the back. If you are interested, my pancake for one went this way: (my own experiment)

1/4 cup reduced fat Bisquick
2 t egg substitute
2 T skim milk

Whisk in measuring cup and pour into heated skillet that has been sprayed with cooking spray. Turn when bottom is brown and top is bubbly. Cook about 30 seconds more. Serve with light yogurt, dried cranberries and a Tbsp of reduced calorie maple syrup.

Roberta

If nothing changes, nothing changes!


 
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10/1/07 5:33 P

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Thanks, Adlins. I did that and it's helpful to have the info.

Roberta

If nothing changes, nothing changes!


 
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10/1/07 1:24 P

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Sandy, I've been wondering about those steam baggies and think I'm going to give them a try. I have a plastic lid I covered the bowl with and it did fine, but I did think about the baggies when I was doing. First time in my life I've done any cooking with broccoli.

Roberta - if you want the calorie breakdown and my notes, look up my cookbook in Spark Recipes - Adlins Cookbook. I didn't share the recipe (cause it's Sandy's recipe), but my cookbook is public.

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"What wisdom can you find that is greater than kindness?"
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10/1/07 12:47 P

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Let us know how you like it, Roberta. It would be good to note if you made any substitutions,additions, or changed the cooking method or time.It would be fun if we could do mini-reviews!

Sandy

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10/1/07 12:43 P

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ADLINS~

I'm so proud of you for eating broccoli! Speaking of steaming...remember how we were discussing the Ziplock bags for steaming veggies? I've been using them quite a bit...I love the way the veggies turn out. I don't like mushy veggies,because I like the crunch.If they will help me enjoy my healthy food,they're worth it to me! My Mum even steams fish in hers. Catfish,and some other type I can't remember. I'm going to ask the butcher which fish would be best for that type of cooking.

Sandy emoticon

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10/1/07 11:59 A

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Well, after that description of the turkey (chicken) broccoli, I printed it out and I plan on trying it real soon! I'm adding broccoli and celery to my shopping list today as I'm fresh out. Also I never buy canned gravy but it would certainly be a time saver.

Roberta

If nothing changes, nothing changes!


 
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
9/30/07 11:28 P

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ADLINS-
I'M GLAD YOU LIKED IT. I HAVEN'T BEEN IN THE MOOD TO COOK LATELY...MAYBE WHEN IT GETS A LITTLE COOLER. WE CERTAINLY HAVE MANY RECIPES TO SAMPLE!

SANDY emoticon

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9/30/07 11:17 P

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Sandy, I really enjoyed it. I didn't have quite enough broccoli, so I threw in an ounce of carrots. I'll probably add mushrooms next time (if I didn't just have enough for breakfast next week, I would have done it tonight). I prefer the chicken, but that's cause I'm not big on turkey.

I didn't have leftovers, so I'm guessing my sodium was a little higher due to the prepackaged gravy, but it was still good. You will probably keel over in shock, but I don't buy broccoli, cause I never eat it. I lightly steamed fresh broccoli for this dish and loved it! There wasn't too much gravy, so I can't say the taste was killed. I served with rice and am looking forward to the second serving. I will definitely do it again.

Edited by: ADLINS at: 9/30/2007 (23:18)
"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
~*~*~*~*~*~*~*~*~*~*~*~
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9/30/07 10:49 P

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ADLINS~ LET ME KNOW IF THAT'S GOOD...I CLOSED MY KITCHEN TODAY SINCE I'M HERE ALONE.

TS~ THAT GARLIC SHRIMP LOOKS MIGHTY TASTY! I'LL HAVE TO FIX IT SOON. THANKS!

I HOPE EVERYONE HAD A GOOD WEEKEND. I JUST AWOKE FROM A 4-HR NAP!

XOSANDY emoticon

Edited by: IT*SNEVER2LATE at: 9/30/2007 (22:50)
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I'M TOO YOUNG TO BE THIS OLD!
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9/30/07 2:25 P

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Sandy... I'm trying the Turkey Broccoli bake tonight. I don't have croutons, so I'm going to toast a slice of bread and use that. Also, to get nutrition info, I added it in my recipe box and my cookbook, giving credit to you. I don't normally share recipes, but folks might be able to see it in my cookbook. Oh, and I'm also going to use some chicken since I'm don't do a lot of turkey (there is a story there).

I'm looking forward to trying it!



"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
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TSINDZ's Photo TSINDZ Posts: 1,036
9/30/07 12:45 P

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Hello15

I'll be sure to the try the Tomato & Basil Pasta. However,I love meat.So, I'll be adding in some chicken breast.

Thank you for the find.




Keep moving!

TS
Jhb, South Africa





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9/30/07 12:33 P

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Hello everyone!

I found this recipe on Sparkrecipes.com.

I made it for lunch today. I absolutely loved it. You can see my comments on the site.

Extremely easy to make.

Garlic Shrimp Spaghetti with Broccoli & Tomato
Fish/Vegetarian Dinner
Submitted by AMITY_PALMER

This recipe is for 1 person but can be multiplied to easily make dinner for as many as you'd like.

Recipe Added to SparkPeople.com (what's this)
Ingredients

.5 cup Whole Wheat Spaghetti
1 tbsp Extra Light Olive Oil
1 tsp Garlic Powder or Garlic Salt
2 tbsp Parmesan Cheese
3 oz Cooked Shrimp
.5 cup Steamed broccoli
.5 cup Diced Tomato

Directions
I am single so this recipe is easy for me to make just for me. No need to cook a whole box of spaghetti. Shrimp can be purchased frozen so you can just thaw what you need.
If shrimp was purchased frozen, make sure it is thawed. Steam the broccoli. Cook the spaghetti, strain and put in large bowl. Drizzle olive oil over top, sprinkle with garlic power or garlic salt and parmesan cheese, then turn spaghetti over and over until it is coated evenly. Add shrimp and broccoli, turn over until shrimp and broccoli pick up some of the coating
If I am eating alone, I just top with tomato and eat from the bowl. If I am cooking for others, I plate first and then top each plate with tomato.

Number of Servings: 1

Recipe submitted by SparkPeople user AMITY_PALMER.
Number of Servings: 1

Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 392.0
Total Fat: 18.9 g
Cholesterol: 173.6 mg
Sodium: 419.5 mg
Total Carbs: 30.8 g
Dietary Fiber: 7.0 g
Protein: 28.8 g


All the broccoli lovers will not be disappointed.

Happy cooking!

emoticon

Edited by: TSINDZ at: 9/30/2007 (12:36)

Keep moving!

TS
Jhb, South Africa





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9/30/07 12:30 P

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I didn't wind up having the Tomato & basil pasta for supper last night as planned. I had supper with my dad and he's a steak man. But... I had the smaller steak - and I do allow myself one serving of red meat per week and that was my one serving.


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9/30/07 12:14 P

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I like French toast - but just with a bit of margarine on it, without any sugar. I like the new Eggbeaters Southwestern style. Had this for breakfast:

Southwestern French Toast for one

3 slices Aunt Millie's lite bread (35 cal/2)
1/2 cup Southwestern Egg Beaters
Butter flavored vegetable spray
1 tbsp. I Can't Believe it's Not Butter, with Calcium
1 tbsp. salsa (optional)

Directions
Measure Egg Beaters into small flat bowl or deep plate.
Spray large frypan with vegetable spray.
Dip bread in eggbeaters & place in hot pan.
Cook until browned.
Spread with ICBINB & enjoy!
Note: For a little extra spice, add a dollop of your favorite salsa on the side.

Shirley B... Michigan
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weight May 2007: 196 lbs ~ January 1 2008: 181 lbs ~ April 21 - 179 lbs ~ June 19 - 178 lbs ~ June 26 - 176 lbs ~ December 6 - 182 lbs
- July 17, 2009 - 182 lbs
-October17, 2009 - 184
May 2, 2011 - 188.4
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"Don't cry because it's over. Smile because it happened." -- Theodor Seuss Geisel


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9/29/07 11:22 P

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Oh my! All these recipes. The Crockpot peach cobbler will be a must.

And, Sandy, I think I'll be trying the Turkey Broccoli bake tomorrow, only with chicken instead of turkey.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
~*~*~*~*~*~*~*~*~*~*~*~
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Co-team leader: Cooking for One or Two


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9/29/07 9:43 A

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Another find on spark this morning - this sounds REALLY good. I'm grocery shopping today. I think this is tonight's supper. Will let you know what I think after tonight.

Tomato & Basil Pasta

Submitted by SUPERSILLYGIRL

30 Minutes to Prepare and Cook


Ingredients

4 oz. Barilla Plus Angel Hair Pasta
1 cup Roma Tomatoes, diced
3 Basil Leaves, chopped
3 Cloves Garlic, minced
2 T. Extra Virgin Olive Oil
1 T. Balsamic Vinegar
2 T. Parmesan Cheese, finely shredded

Directions
Cook pasta per the instructions on the pasta container. Heat olive oil in a skillet over medium-low heat. Add garlic and sautee for about 5 minutes. (If the garlic starts to brown, reduce the heat to low). Add tomatoes and basil. Sautee for about 5 minutes. Add the balsamic vinegar. Reduce the liquid on low heat. Serve half the sauce over half of the pasta. Top with half the parmesan cheese.
You can also add grilled chicken over the pasta, but this is not calculated into the nutritional information. If you use a different type of pasta, the nutritional information might be different.

Number of Servings: 2

Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 380.9
Total Fat: 17.2 g
Cholesterol: 3.6 mg
Sodium: 121.2 mg
Total Carbs: 44.9 g
Dietary Fiber: 5.1 g
Protein: 13.0 g



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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
9/28/07 9:41 P

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emoticon
I LOVE anything with broccoli in it! I think they serve this at my favorite old chinese restaurant. Makes me thirsty reading it! When they post the nutrional info,I wish they would include sodium! Lite soy sauce and low sodium beef broth will substitute well.
Thanks!
Sandy

HELLO~ I used salt substitute for a couple of months,but I still retained fluid. I asked the dietitian,and she said it had that affect on a
small percentage of people. Turns out it has potassium in it,which is hard on the kidneys,so I'm glad I quit using it.I order all kinds of salt-free herb and spice mixtures that I really enjoy. I also found that I crave spicier,hotter stuff since I ditched the salt! It's amazing what they add salt to. Hot chocolate mix! Last time I had some Swiss Miss I could really taste it. Yuck! I don't know why they add it to so many things...they're not using it as a preservative...they put enough of that in processed food,too!


Edited by: IT*SNEVER2LATE at: 9/28/2007 (21:51)
.•*´¨ ) ¸.•*¨) -:¦:-
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LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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9/28/07 9:40 P

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Sandy -

I traded my salt shaker for sodium free all purpose seasoning. I use that on nearly everything now.

I cut back my salt intake on my own mainly because I didn't want to trade good progress with diabetes for high blood pressure (which I've never had to this point). Everything I was cooking and/or buying to combat diabetes seemed like it was overloaded with sodium in exchange.

I've not found a lot of low-sodium recipes, but what I have done is quit cooking with salt. I don't add it to any of my meals but instead use the sodium free all purpose seasoning.

I ate a tortilla salad at the end of last week and discovered it had tortilla chips layered on the bottom of it. When I took a bite that had the chips in it, I nearly spit it out as it had been so long since I'd had anything salty that it just tasted like it was drenched in salt!

I am finding though that I now look for the carb content, fat content, fiber content, and sodium content in anything I buy and/or consume.

It's definitely been a lifestyle change and my body has obviously already made some adjustments as a result.

I'll pass on any low sodium recipes i come across. But... look for the sodium free all purpose seasoning and give it a try.

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9/28/07 9:32 P

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Found this in the spark recipes - sounds good

Beef and Broccoli

Fat: 5.2 g

Carbohydrates: 64.7g

Calories: 453.0

Protein: 34.9g


1 lb round steak, sliced in thin strips
1 clove garlic, minced
1/2 cup chopped onion
1 can beef broth
2 tbsp cornstarch
1 tbsp brown sugar
2 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
4 cups broccoli flowerets
4 cups cooked rice


Coat skillet with cooking spray and heat over medium heat for one minute.

Add beef, onion and minced garlic; stir fry until brown. Remove the beef to a plate and keep warm.
Add half the broth and broccoli to pan. Cover and smimmer until broccoli is tender crisp.

Mix cornstarch, brown sugar, garlic powder, ginger and soy sauce with remaining broth until smooth; add to the pan.

Cook until mixture begins thicken, stirring constantly. Return beef to mixture, stir and serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user TAM101.


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
9/28/07 6:24 P

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POT ROAST FOR TWO

1/4 of a 3 lb. boneless beef chuck pot roast, cut 2 inches thick
1 can beef broth
2 tsp. Worcestershire sauce
1/4 tsp. dried basil or dried marjoram, crushed
Dash of pepper
1 clove garlic, minced
6 baby carrots, cut into halves
1 med. potato, peeled & quartered
1 med. onion, cut into eights
2 tbsp. water
1 tbsp. flour

Trim excess fat from pot roast. In a 1 quart casserole stir broth, Worcestershire sauce, basil or marjoram, pepper, and garlic. Add pot roast and cook covered on 100% power (high) about 3 minutes or until the liquid is boiling. Cook, covered, on 50% power (medium) for 20 minutes more. Turn pot roast over and add carrots, potato, and onion. Cook, covered, on medium for 10 to 20 minutes or until meat is done and vegetables are tender, spooning liquid over meat and vegetables once or twice during cooking. Remove meat and vegetables from the casserole, reserving juices in the casserole, keeping meat and vegetables warm. For gravy, carefully pour reserved juices into a 1 cup measure. Skim fat from reserved juices. If necessary, add additional water to reserved juices to make 1/2 cup total liquid. Return liquid to the casserole.
Stir together 2 tablespoons of water and flour and stir into liquid in casserole. Cook uncovered, on high for 1 to 2 minutes or until thickened and bubbly, stirring every minute. Thinly slice the meat and arrange meat and vegetables on 2 serving plates. Spoon gravy over the meat. Spoon gravy over the meat. Garnish with sprigs of fresh marjoram, if desired
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Might have to spice this one up a little!




Edited by: IT*SNEVER2LATE at: 9/28/2007 (18:25)
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
9/28/07 6:12 P

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Pork Chops and Mushroom Gravy
4 boneless pork sirloin chops, each about 5 ounces
Salt and pepper, to taste
8 oz. sliced fresh mushrooms, or 2 6 1/2-oz. cans mushroom pieces, drained
2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 Tb. fresh thyme leaves)
1 10 3/4-oz. cans condensed golden mushroom soup

Season chops with salt and pepper, set aside. In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step). Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until very tender. Serves 4
~~~~~~~~~~~~~~~~~~~~
If cooking for two, could dice rest of meat, combine with rice, and veggie of your choice (red pepper,broccoli,whatever) and bake as a casserole,or use leftovers to make Sweet & Sour Pork. You could also make your own stuffing with chicken broth,etc. and bake the pork and stuffing together?


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
9/28/07 5:55 P

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PEACH COBBLER IN CROCKPOT- ???Servings (One for me!)


SPOON PEACHES 1/3 cup sugar 1/2 cup brown sugar 2 tsp. margarine, melted 1/2 can evaporated milk 3/4 cup Bisquik 2 eggs 2 cups peaches, mashed 2 tsp. vanilla 3/4 tsp. cinnamon Spray slow cooker/Crock Pot with non-stick cooking spray. Combine sugars and Bisquik. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into slow cooker/Crock Pot. Cook on low for 6 to 8 hours

Gosh,this looks good to me! Fairly low in sugar (could use reg.Splenda/Splenda blend) and you could use the Heart Smart Bisquick & egg substitute.Some cold afternoon I'm gonna try this!

Edited by: IT*SNEVER2LATE at: 9/28/2007 (17:56)
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RJPERE's Photo RJPERE SparkPoints: (0)
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9/28/07 5:29 P

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Yum! Pork Roast! Now that's my kind of recipe. I'll be trying that one soon!

Roberta

If nothing changes, nothing changes!


 
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
9/28/07 5:26 P

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Recipe for 3-1/2-4 QT Crockpot- PORK ROAST

This sweet and tart recipe for pork roast cooked in your crockpot is delicious and so easy - with just five ingredients!
INGREDIENTS:
1 (2-1/2 lb.) boneless pork shoulder roast
1 cup sweetened dried cranberries
1/2 cup chicken broth
1/2 cup cranberry juice cocktail
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
PREPARATION:
Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker. Combine cranberries, broth, 1/4 cup of the cranberry juice cocktail, and salt and pepper in a small bowl. Pour over roast. Cover and cook on low for 7-9 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~
When done, place roast on platter and cover with foil to keep warm. Pour juices from crockpot into medium saucepan. Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well. Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast. 6 servings

Calories: 330
Fat: 15 grams
Sodium: 140 mg
~~~~~~~~~~~~~~~~~~~~~~~~~
A 6-serving recipe would leave just enough for sandwiches. VERY LOW SODIUM!

Sandy emoticon

.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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