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PTBOGIRL2013
SparkPoints: (313)
Fitness Minutes: (0) Posts: 2 1/29/13 4:05 P
Curry sweet potato lentil dish.
Easy and quick to make. 6 servings. Will keep very well in fridge or frozen for later. nice as a side dish with diner instead or rice or potato. also very high in protein. Enjoy!!
Ingredients
2 tablespoons of olive oil 1 large cooking onion 1 med sweet potato 1 (1inch) piece fresh ginger, peeled and chopped 1 Large Garlic clove chopped 1 bay leave 3.5 Cups no fat chicken stock 1.5 cups of red lentils
Directions
1. In a Saucepan bring 3.5 cups of no fat chicken stock to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and saute, stirring occasionally, until the onion softens, about 3 to 4 min.
3. Add the sweet potato, ginger, garlic, curry powder and saute until fragrant, about 2 min. Pour in the boiling chicken stock and pour in lentils. Reduce the heat to Med-low, put bay leave on the top and cover. Simmer with cover for about 18 to 20 min
current weight: 517.0
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AMARANTHA_Q
Posts: 389 11/14/12 10:43 A
"Never be bullied into silence. Never allow yourself to be made a victim. Accept no one's definition of your life; define yourself." ~ Harvey Fierstein
"Our deepest fear is not that we are inadequate, our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us." ~ Marianne Williamson
YOU can do it. You CAN do it. You can DO it. You can do IT.
Total SparkPoints: 95,900
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94,999
99,999
SparkPoints Level 19
HISLILBRAT
SparkPoints: (6,702)
Fitness Minutes: (3,978) Posts: 115 10/20/12 12:07 P
I am sure plenty of you already do this but yummy!!! I love the breakfast bowls..there is just something comforting about eggs, sausage and potatoes and cheese - and so filling - but very pricy - and alot of goop added that you dont need - and did I mention pricy?
so in my lovely freezer jars (the mason jars suited for the freezer) I have made my own...
18 eggs 3 cups cheddar cheese shredded (approx) 2 small rolls of jc potter (or your brand) sausage and 2 bags of ore ida potatoes obrien
cook potatoes, scramble eggs, brown sausage combine in mixing bowl - use whatever seasonings you like - i just used salt and pepper - and fill your jars this made 24 jars for me and only cost 19 dollars /24 = 70 cents a jar instead of 5 dollars - After the food cools add approx 0.4 oz of cheese to the top of the jar
Reheat - pull jar out of freezer approx 30 minutes to an hour prior to wanting to eat it or put in fridge night before - pop in microwave until heated - you can use the mason jar or a plate or bowl...up to you - simple easy - nice savings and very tasty
I am His...for His pleasure, His amusement, His will...and through that our love grows, our trust grows...and I bloom under his watchful eye. Becoming everything I am...feeding the cycle. I am proud to be His. I am as always His lil brat.
current weight: 203.6
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REBA-L
Posts: 641 1/9/11 2:27 P
LENTIL SOUP
2 Cups Lentils 4 Cups Water 8 Cups Vegetable Broth 1 Oninion Diced 3 Celery Stalks Diced 2 Carrots Chopped 2 Garlic Cloves Minced 1 tsp Salt 1 tsp Black Pepper 1 1/2 Tsp Oregano 1 14oz Can Diced Tomatoes 6 Tbsp Red Wine Vinegar
Stir together all ingredients in a slow cooker. Cook on low for 8-10 hours.
This is a super easy recipe to adjust to your liking, I ofter add more garlic, a 28 oz can of tomatoes, edaname, I replace half the broth with water if all I have is canned broth.
This also makes A TON of soup and I always have plenty to freeze.
Rebecca
TIME4ME-CHERYL
SparkPoints: (24,738)
Fitness Minutes: (19,215) Posts: 17,777 10/6/10 11:18 P
What you see depends on what you're looking for. Source Unknown
What lies behind us and what lies before us are tiny matters compared to what lies within us.Ralph Waldo Emerson
PSKIPPY7811
Posts: 664 9/30/10 5:04 P
Looks like I'll be spending a weekend shopping/cooking/freezing. Thanks everyone!
~Aran
As long as you are still trying, you haven't failed.
Pounds lost: 6.2
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HRAYERS
SparkPoints: (7,481)
Fitness Minutes: (3,935) Posts: 165 8/19/10 8:08 P
Hey Everybody! I love this website! It's a great place for freezer recipes and tips! Enjoy!!!!!
"I choose to fight because I know what it will get me!"
current weight: 260.2
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TWO_SPARROWS
Posts: 574 8/16/10 3:15 P
These are fabulous, and sound very tasty. I can't wait to try them. Thanks all, I was getting pretty bored with my lunch fare!
KATSAMCAMSMOM1
Posts: 72 8/15/10 12:57 P
Eggplant Zucchini Bolognese Recipe
8 Servings
Prep: 30 min. Cook: 20 min.
Ingredients
1 package (16 ounces) penne pasta 1 small eggplant, peeled and cut into 1-inch pieces 1 medium zucchini, cut into 1/4-inch slices 1 medium yellow summer squash, cut into 1/4-inch slices 1 cup chopped onion 2 tablespoons olive oil 2 teaspoons minced garlic 1 teaspoon salt 1/2 teaspoon pepper 1 pound lean ground beef 1 can (28 ounces) tomato puree 1 tablespoon Italian seasoning 1 tablespoon brown sugar 8 teaspoons grated Parmesan cheese
Directions Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
Nutrition Facts: 1-1/2 cups equals 395 calories, 10 g fat (3 g saturated fat), 36 mg cholesterol, 378 mg sodium, 56 g carbohydrate, 5 g fiber, 22 g protein.
current weight: 241.0
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KATSAMCAMSMOM1
Posts: 72 8/13/10 9:00 P
One of my FAVE "fish" recipes on the site!!
Broiled Tilapia Parmesan
15 Minutes to Prepare and Cook
Ingredients
1/4 cup Parmesan cheese 2 tablespoons butter, softened 1 tablespoon and 1-1/2 teaspoons mayonnaise 1 tablespoon fresh lemon juice 1/8 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 1 pound tilapia fillets
Directions Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Makes 4 servings.
*****Use leftovers to make yummy fish tacos!! Just add 1/2 fillet to a corn tortilla and add shredded lettuce. Wrap and enjoy!!
Edited by: KATSAMCAMSMOM1 at: 8/15/2010 (12:58)
current weight: 241.0
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ANGELMOM37
SparkPoints: (48,753)
Fitness Minutes: (23,075) Posts: 5,279 5/12/10 8:34 A
Low Fat Pizza Pasta Casserole Freezer Recipe
2 lb. extra lean ground beef OR ground chicken OR ground turkey 1 large onion, chopped 2 jars (28 oz) spaghetti sauce 16 oz. whole wheat or multigrain spiral pasta, cooked and drained 4 c. shredded skim mozzarella cheese 6 oz. sliced pepperoni
In a large skillet cook beef/chicken/turkey and onion until meat is thoroughly browned. Drain fat. Add spaghetti sauce and noodles, stirring well.
Divide mixture in half and put one half in each 9x13 pan. Top each with 2 cups cheese, then top with pepperoni.
To bake one immediately, preheat oven at 350 degrees and bake for 25-30 minutes or heated through. Serve.
To freeze, cover and place in freezer. To thaw and cook, thaw overnight in refrigerator. Preheat oven to 350 and bake 35-40 minutes, or until heated through. Serve
Tracy -Guelph,Ontario
I'M ON MY WAY!
My highest weight: 303.4 Current weight : 180 Mini goal: 200 Goal weight : 140 Total weight loss so far:125.4 lbs Team: Eating on a Budget
current weight: 180.0
303.4
262.55
221.7
180.85
140
ANGELMOM37
SparkPoints: (48,753)
Fitness Minutes: (23,075) Posts: 5,279 5/12/10 8:32 A
Freezer Ham Omelette You can even keep ham omelettes in your freezer for quick and nutritious morning breakfasts.
6 eggs salt and pepper 4 oz cooked ham, diced 1 tbsp chopped fresh herbs 1 tbsp olive oil
Blend the eggs with salt and pepper, then add the ham and herbs. In fry pan, preheat oil then add egg mixture. Cook gently for 2-3 minutes, then broil for one minute.
Butter a piece of foil, then slide omelette on. Allow to cool, then wrap and freeze.
To serve, remove from freezer, place in buttered ovenproof dish, cover lightly with foil and reheat in a preheated 350 degree oven for 25-30 minutes.
Tracy -Guelph,Ontario
I'M ON MY WAY!
My highest weight: 303.4 Current weight : 180 Mini goal: 200 Goal weight : 140 Total weight loss so far:125.4 lbs Team: Eating on a Budget
current weight: 180.0
303.4
262.55
221.7
180.85
140
MUPTON
Posts: 281 2/23/09 1:58 P
I do it all the time. When I have left over veggies from a dinner, I put them in a bag, when my bag is full I add a meat and a broth and make soup.
current weight: 155.0
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DAFFODILS_FOR_U
Posts: 294 1/29/09 5:12 P
can i freeze cooked veggies
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MRS.EARLS
Posts: 349 10/28/08 2:03 P
im a newbie at cooking so i have a lot of questions.
when i cook bake chicken i let it sit in bbq sauce and i use stir fry peppers, too. how would i freeze that, is it possible? how long can it stay in the freezer after its been cooked? when i defrost it, is it going to be watered downed.
what about spaghetti? can that be frozen,too.
Edited by: MRS.EARLS at: 10/28/2008 (14:04)
I can do it, I can do it,I can do it,I can do it,I can do it,I can do it, I can do it,I can do it,I can do it,I can do it,I can do it, I can do it,I can do it,I can do it,I can do it,I can do it, I can do it,I can do it,I can do it,I can do it,I can do it, I can do it,I can do it,I can do it,I can do it
Pounds lost: 21.0
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GRANDCRACKER
SparkPoints: (21,092)
Fitness Minutes: (10,565) Posts: 11,699 10/6/08 12:54 A
SCOLLIP POTATOES
PEEL POTATOES SLICE THINLY PEEL AND SLICE ONION BACON VISTA CHEDDER CHEESE OR NACHO CHEESE
IN A PAN LAYER OF POTATOES;THAN A LAYER OF ONIONS;THAN A LAYER OF BACON;THEN SPREAD CHEESE AND REPEAT INTIL PAN IS FULL COOK ON 250 DEGREES ABOUT 1 HR.OR INTIL POTATOES ARE TENDER
SparkPoints: (9,766)
Fitness Minutes: (2,249) Posts: 722 9/21/08 8:41 P
Chicken Lo Mein
4 ounces spaghetti or fettuccine 1/2 cup chicken broth or stock 1/4 cup soy sauce 2 tablespoons packed brown sugar 2 tablespoons frozen orange juice concentrate, thawed 3 cloves garlic, minced 1 tablespoon grated fresh ginger 1 sweet red pepper, diced 1 small onion, diced 8 ounces boneless, skinless chicken breasts, cut into strips 1/2 cup snow peas, cut in thirds diagonally 2 scallions, thinly sliced
Cook the pasta according to package directions. Drain. Combine broth, soy sauce, brown sugar, and orange juice concentrate in a medium bowl. Coat a skillet with non-stick cooking spray and heat until hot over medium-high heat. Add the garlic and ginger. Cook for 2 minutes, stirring, or until fragrant. Add the peppers and onions, still stirring. Cook for 5 minutes, or until onions are soft but not brown. Toss in the chicken. Cook, stirring, for 3-5 minutes, or until chicken is no longer pink. Add the snow peas, pasta, and broth mixture. Cook until sauce thickens, stirring occasionally, for about 1 minute. Sprinkle with scallions. To Freeze: Cool and pack into plastic container. Freeze. To use, thaw in refrigerator overnight. Place in skillet. Cover and cook for 15 minutes, or until hot.
Susie, 53, in Redlands, California
current weight: 139.0
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OWENS2U
SparkPoints: (9,766)
Fitness Minutes: (2,249) Posts: 722 9/21/08 7:37 P
Beef & Veggie Sloppy Joe
Ingredients for Cooking Day: * 1 lb. lean ground beef * 1 medium onion chopped * 2 cloves garlic minced * 1 cup chopped zucchini * 1 cup chopped yellow summer squash * 1 cup sliced fresh mushrooms * 3/4 cup chopped green pepper * 1 16-oz. jar salsa * 1 tsp. dried basil * 1/2 tsp. dried parsley flakes * 1/2 tsp. rosemary
Ingredients for Serving Day: * 6 to 8 kaiser rolls
Directions for Cooking Day:
In a skillet cook beef, onion and garlic over medium heat till meat is brown and onion is tender. Drain off fat. Add zucchini, summer squash, mushrooms, and green pepper. Cover and cook over low heat for 5 to 7 minutes. Stir in salsa, basil, parsley and rosemary. Simmer uncovered about 10 minutes or until most of the liquid has evaporated. Cool and freezer in freezer bag.
______________________________________
Directions for Serving Day:
Defrost and warm Sloppy Joe mixture. Serve on toasted kaiser rolls.
Susie, 53, in Redlands, California
current weight: 139.0
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KITCORPS
Posts: 20 3/5/08 5:28 P
These recipes were taken from Better Homes and Gardens MAKE-AHEAD COOK BOOK, and typed for you by Velma McMahanMake-Ahead Basic Stew Mixture
1/3 cup shortening 5 pounds beef stew meat, cut into 1 1/2 inch cubes. (I prefer to buy a very lean roast, and then cut it into cubes, cutting away fat as I go) 4 cups water 2 cups chopped onion 2 cloves garlic, minced 1 teaspoon salt
Melt shortening in Dutch oven. Brown a portion of the meat on all sides in the hot shortening. Remove browned meat from Dutch oven; set aside. Repeat browning till all meat is cooked. Return all of the meat to the Dutch Oven. Add water, chopped onion, minced garlic,. and salt. Bring to boiling on med-high heat, and reduce heat , and simmer, covered, till meat is tender, about 1 1/2 to 2 hours. Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture into three 1-qt. freezer containers. Seal, label, and freeze. Makes 3 quarts.
BEEF PIE
10 minutes to assemble 50 minutes cooking time
1/3 recipe Basic Stew Mixture (1 quart) 1 1/2 tsp. salt or to suit taste 1 teaspoon liquid gravy base (Kitchen Bouquet Seasoning & Browning Sauce) 1 10-oz. pkg. frozen peas and carrots 2 tablespoons snipped parsley if fresh--less if dry 1/4 cup all-purpose flour 1 pkg. refrigerated buttermilk biscuits (10 biscuits)
BEFORE SERVING: In saucepan combine stew, 1/2 cup water, salt, and gravy base. Cover and cook over low heat till thawed, about 20 minutes, or thaw in microwave. Add peas and carrots, and parsley. Cover and simmer till tender, about 5 minutes. Blend flour and 1/2 cup water; stir into stew. Cook and stir until thick. Pour into a 2-quart baking dish. Cut 7 biscuits in half; place atop hot stew. Bake at 450 F degrees for 20 to 25 minutes. Makes 5 or 6 servings. Bake remaining biscuits separately.
GERMAN STEW
15 minutes to assemble 35 minutes cooking time
1/3 recipe frozen Basic Stew Mixture (1 quart) 1/4 cup red wine vinegar 1 tsp. salt 1 beef bouillon cube, crushed 2 cups shredded cabbage 1 cup shredded, peeled apple 1/2 cup broken gingersnaps 6 ounces medium noodles, cooked and drained. 1/2 tsp poppy or caraway seed
BEFORE SERVING: Combine stew, 1/2 cup water, vinegar, salt, and bouillon cube; thaw, covered over low heat, about 20 minutes. Add cabbage and apple; cover and simmer for 15 minutes. Add gingersnaps; cook and stir till thick. Toss noodles with poppy seed or caraway seed; serve with stew. Serves 4 or 5.
OLD-FASHIONED STEW
15 minutes to assemble 55 minutes cooking time
1/3 recipe Basic Stew Mixture (1 quart) 2 teaspoons salt or to suit taste 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika Dash pepper 1 bay leaf 6 carrots, peeled and quartered 4 potatoes, peeled and quartered 1/4 cup flour
BEFORE SERVING: In Dutch oven combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper, and bay leaf. Cover and cook over low heat till thawed, about 20 minutes. Bring to boiling; add carrots and potatoes. Cover and simmer till vegetables are tender, about 35 mins. Remove bay leaf. Push meat and vegetables to side of pan. Blend 1/2 cup water with flour. Stir slowly into hot liquid. Cook and stir until thickened and bubbly. Makes 6 servings.
SHORTCUT STEW
10 minutes to assemble 55 minutes cooking time
1/3 recipe frozen Basic Stew Mixture (1 quart) 1 8-oz. can stewed tomatoes 1 tsp. salt 1 tsp. prepared horseradish 4 carrots, peeled and sliced 1 10-ounce pkg. frozen corn and lima beans, thawed 2 Tablespoons all-purpose flour
BEFORE SERVING: In a large saucepan or Dutch oven, combine stew, tomatoes, 1/2 cup water, salt, and horseradish. Cover and cook over low heat till thawed, 20 to 30 minutes. Add carrots; simmer covered 10 mins. Add corn and lima beans; simmer covered, till tender, 15 to 20 minutes. Combine flour and 1/4 cup water until smooth. Stir into stew; cook and stir till thick and bubbly. Serves 5 or 6
Insanity is doing the same thing in the same way and expecting a different outcome. -Chinese Proverb goals Oct 30 2008 is my birthday and i plan to start it out right by losing 10 lbs.
December 25 2008 10 more lbs
February 25 2008 10 more lbs.
April 30 2008 10 more lbs
June 30 2008 10 more lbs.
July fourth 2006 160 I know I am reaching but sometimes it is good to reach high. Cheers.
current weight: 210.0
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SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 2/4/08 12:28 P
INSTANT REFRIED BEAN MIX
I haven't tried this recipe yet. I have bought Pinto Bean Flakes at $2.75 a pound at one of our local farmer's market. They make awesome refried beans and the only ingredients in them is pinto beans and salt. The flakes look and taste like they took cooked beans and smashed them and then dried. So I'm going to try this recipe this coming week and will let you know how it turns out.
3 cups dried beans, any variety 1 Tablespoon ground cumin 1 Tablespoon chili powder 1 Tablespoon salt 1 Tablespoon dried minced onion 1 teaspoon cayenne pepper 1/2 teaspoon pepper
In a coffee grinder, food mill or blender, grind beans until they resemble flour. Mix all ingredients together in a medium bowl until they are well blended. Store mix in a large airtight container or jar in a cool, dry place.
Refried Beans
3/4 cup Instant Refried Beans Mix 2 1/2 cups boiling water
Combine bean mix and water in a medium-sized saucepan. Mix with a wire whisk until combined. Mixture may be lumpy. That's okay; they will just add texture to the finished product. Bring mixture to a boil, stirring frequently, cover pan, reduce heat to low, and simmer 4-5 minutes or until thickened. Mixture will thicken more as it cools.
Shirley
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
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SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 2/4/08 12:27 P
BACON HASH BROWN BURRITOS
These delicious burritos are stored in your freezer, then reheated in the microwave when you want to eat them. Perfect make ahead recipe for breakfasts on the go!!!!!!
1 Tablespoon olive oil 6 slices Canadian bacon, cut into small pieces 2 cups frozen hash brown potatoes, thawed and drained 8 eggs 1/2 cup salsa 16 6-inch flour tortillas 1 cup shredded Pepper Jack cheese
In large skillet, heat olive oil and brown bacon and hash browns. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally, until eggs are set.
Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll into a burrito. Place burritos in freezer bags and freeze.
When ready to serve, place burrito in microwave, covered with a microwave-safe paper towel, and heat for about 1-2 minutes on high power for each burrito. You may have to adjust heating time for your microwave. Makes 16 servings.
Shirley
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
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SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 2/4/08 12:26 P
VEGGIE PASTA SHELLS
Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.
24 uncooked jumbo pasta shells 10 ounce can vegetable broth 1 carrot, minced 1 potato, peeled and diced 1 onion, finely chopped 2 cups ricotta cheese 1 cup shredded mozzarella cheese 1 egg 1/2 cup grated Parmesan cheese 1 teaspoon dried Italian seasoning 28 ounce jar spaghetti sauce
Cook pasta according to package directions. Rinse, drain, and let cool.
In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions, cook 3-4 minutes until vegetables are tender.
Drain vegetables well. Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13-inch baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over the top. Sprinkle with additional Parmesan cheese.
To Freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
Cover with foil and bake at 350 degrees for 20-30 minutes or until hot and bubbly. Serves 8-10.
Shirley
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
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GEORGIAASBURY
SparkPoints: (2,082)
Fitness Minutes: (2,583) Posts: 140 2/4/08 12:16 P
Frozen Sweet Potatos Bake sweet potatos in oven as usual. Approximately one hour at 350. Allow potatos to cool, wrap individually, place in freezer bag. When ready to eat, simply place in microwave to warm up. Delicious!
current weight: 210.0
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AMANDANDOUG
SparkPoints: (0)
Fitness Minutes: (0) Posts: 42 10/7/07 5:53 A
Fauxtatoes
1 Large Head Cauliflower, Trimmed and Boiled 2 to 4 Tbsp. Heavy Cream 2 to 4 Tbsp. Butter Salt & Pepper
Put everything in a blender and blend until thick. Scrap down sides as needed.
Entire batch is roughly 5 Net Carbs
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AMANDANDOUG
SparkPoints: (0)
Fitness Minutes: (0) Posts: 42 10/5/07 5:46 A
Flour less Sugar Free Low Carb Peanut Butter Cookies
1 Cup Natural Peanut Butter (Or Soy Butter) 1 Cup Splenda 1 Large Egg Pinch Of Salt 1 To 2 Tbsp. Butter, Melted 1 Cap full Vanilla Extract
Mix everything together well. Spread out into equal sized mounds onto a cookie sheet, or use a muffin pan like me. Bake until edges are brown.
Makes 12 Peanut Butter Cookies Roughly 4 Net Carbs Each
Edited by: AMANDANDOUG at: 10/5/2007 (17:11)
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SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 10/2/07 8:42 A
Favorite Muffins
Muffins are great to have in the freezer for breakfast or snacks.
1 egg 1 cup milk 1/4 cup oil 2 cups flour 1/4 cup sugar 3 teaspoons baking powder 1 teaspoon salt
Heat oven to 400 degrees. Grease 12 muffin cups (2 3/4 inch). Beat egg; stir in mik and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3's full. Bake 20-25 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
Apple Muffins: Stir in 1 cup grated apple with the oil and add 1/2 teaspoon cinnamon. Sprinkle wth Nut-Crunch Topping: Mix 1/3 cup brown sugar, 1/3 cup broken nuts and 1/2 teaspoon cinnamon. Bake 25-30 minutes.
Blueberry Muffins: Fold 1 cup fresh or 3/4 cup well-drained frozen blueberries (thawed) into batter.
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
276
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192.75
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SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 10/2/07 8:37 A
Vegetarian Lasagna
This freezes great! I cut it into serving size pieces after baking and freeze.
8 dried lasagna noodles 10 ounce package frozen chopped broccoli 14 1/2 ounce can diced tomatoes 15 ounce can tomato sauce 1 cup chopped celery 1 cup chopped onion 1 cup chopped green or red sweet pepper 1 1/2 teaspoons dried basil or oregano, crushed 2 bay leaves 1 clove garlic, minced 1 beaten egg 2 cups fat-free ricotta cheese 1/4 cup grated Parmesan cheese 1 cup shredded Mozzarella cheese 1/8 teaspoon salt 1/4 teaspoon pepper
Cook noodles and broccoli separately according to their package directions; drain well. Set aside. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20-25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves. Meanwhile, for filing, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli. Spread aabout 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350 degree oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
276
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220.5
192.75
165
SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 10/2/07 8:32 A
Make-a-head Western Breakfast Sandwiches
6 English muffins 6 eggs 2 tablespoons milk 6 slices cheese 6 slices ham or Canadian bacon 1/2 cup onions, chopped 1/2 cup green bell peppers, chopped 1 teaspoon olive oil salt and pepper cooking spray, like Pam
Split english muffins. Spray the cut sides lightly with cooking spray. Heat a large skillet over med high heat and brown cut sides of muffins. Set aside. In another pan, saute onion and green pepper in olive oil until soft. Mix eggs, milk, and salt and pepper in a mixing bowl. Heat the large skillet again and spray with cooking spray. (Nonstick works best). Pour 1/6th pf egg mixture into pan, and with a heat proof rubber spatula, roughly form the omelet into a circle about the same size as the muffin. Repeat for six omelets. Using the thickest half of the muffin, layer ingredients in this order. Cheese,pepper/onion mixture, ham, egg, then top with other half of muffin. Wrap in a double layer of saran wrap and freeze. To reheat, unwrap sandwich and wrap in paper towel. Microwave for 1 or 2 minutes until heated through. Makes 6 servings.
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
276
248.25
220.5
192.75
165
SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 10/2/07 8:30 A
Shirley's Breakfast Burritos
I make these and keep them in the freezer all the time. I use Mission Lo-Carb Tortillas to keep the carbs down. Rich loves to take these in his lunch. He has it for first break in the morning.
6 eggs or equivalent egg substitute 1/2 cup milk 4 green onions, sliced 4 ounce can sliced olives 1 1/2 cups shredded Pepper Jack cheese 6 flour tortillas, burrito size
Beat eggs and milk until well blended. Spray a skillet with non-stick cooking spray; then melt 1 teaspoon margarine. Scramble egg mixture. Warm tortillas wrapped in paper towel in microwave for 1 minute. Place 1/4 cup shredded cheese, sliced green onions and olives in middle of tortilla. Spread into rectangle. Place 1/6th of scrambled egg on top of cheese. Roll up into a burrito. Wrap in plastic wrap and refrigerate or freeze. Heat in microwave 1 minute or until hot and cheese is melted.
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
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SCRAPPYLOUISA
SparkPoints: (0)
Fitness Minutes: (3,950) Posts: 1,170 10/2/07 8:22 A
I keep these meatballs in the freezer to make Spaghetti and Meatball Sandwiches.
In a medium bowl, thoroughly mix ground beef, oats, ketchup, egg, onion, parsley and celery salt. Shape into 1-inch meatballs. Place in a baking dish, 13x9-inch (12x7-inch) (8-inch square). Cover with vented plastic wrap. Microwave at full pwer for 4 (4) (2) minutes. Turn meatballs over. Rearrange meatballs in center of dish to outside edge. Cover with vented plastic wwrap. Micro at Med-Low for 5-6 (3-4) (2) minutes, or until meat is done when cut in center. Drain.
Freeze the meatballs and keep in plastic bag for spaghetti or meatball sandwiches.
"May the spirit of the wolf watch over you and keep you safe."
current weight: 229.0
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AMANDANDOUG
SparkPoints: (0)
Fitness Minutes: (0) Posts: 42 9/27/07 4:02 P
Low Carb Meatball Marinara Soup
1 lb. Ground Chuck 4 Packets Boca Ground Burger 1 Jar Low Carb Spaghetti Sauce 1 Small Onion 3 Tbsp. Butter/Margarine Salt Pepper
Saute onions until tender. Add in the meat and Boca. Brown until ground chuck is done and no longer red. Top off with sauce salt and pepper and stir together. Bring to a simmer and then it's done. Serve with cheese.
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DOCSGIRL
Posts: 240 9/27/07 5:28 A
SUPER EASY CHILI
1 can diced tomatoes (do NOT drain) 1 can red kidney beans (do NOT drain) 1 packet chili seasoning Ground Beef
Brown beef, Drain grease, Return beef to pan, add tomatoes, kidney beans, and season packet, stir and simmer for 10-15 minutes.
Cal. 343 Fat 7 Carb. 52 Pro 18
This is super easy and you can make double even triple batches for easy freezing. You can also make it less cal by using turkey instead of beef. It freezes really well!!! Probably my favorite freeze dish because it is so easy!
*REMEMBER TO LIVE LIFE*
Heaviest weight: 310 SP Start weight: 277 Current weight: 268
250's-Stuff to make necklaces 240's-New boots 230's-Scrap book stuff 220's-Hair color 210's-Manicure 200's-Pedicure 190's-Shopping Spree 180's-Jewelry 170's-Massage 160's-Sea World 150's- Disneyland
current weight: 268.0
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AMANDANDOUG
SparkPoints: (0)
Fitness Minutes: (0) Posts: 42 9/24/07 5:15 P
Directions Chop walnuts in a blender til really fine. Dump into a bowl and mix with Splenda and melted butter. Press into a pie plate and bake for 5 to 10 minutes. Let crust cool. While cooling, mix the pie filling with pudding mix and milk. Pour into crust. Serve cold. Makes 8 Slices (255.4 Calories, 11.2 Carbs & 2.4 Fiber Ea Serving)
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AMANDANDOUG
SparkPoints: (0)
Fitness Minutes: (0) Posts: 42 9/14/07 7:44 A
Here is the thread for posting recipes. Please only post recipes, no comments. Ty!!!
Edited by: AMANDANDOUG at: 9/14/2007 (08:03)
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