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PTBOGIRL2013's Photo PTBOGIRL2013 SparkPoints: (871)
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1/29/13 4:05 P

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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


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AMARANTHA_Q's Photo AMARANTHA_Q Posts: 389
11/14/12 10:43 A

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"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


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LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,588
11/11/12 2:45 P

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What a great idea. Thanks for the idea....

Linda

Leader: Living with Diabetes
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ndividual.asp?gid=10080


YOU can do it.
You CAN do it.
You can DO it.
You can do IT.


 
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HISLILBRAT's Photo HISLILBRAT SparkPoints: (17,331)
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10/20/12 12:07 P

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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

Sharyl

My word for the year - Persistence - firm or obstinate continuance in a course of action in spite of difficulty or opposition.

Galatians 6:9 - And let us not be weary in well doing: for in due season we shall reap, if we faint not.

“The three great essentials to achieve anything worthwhile are, first, hard work; second, stick-to-itiveness; third, common sense.”
― Thomas A. Edison


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REBA-L's Photo REBA-L Posts: 656
1/9/11 2:27 P

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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's Photo TIME4ME-CHERYL SparkPoints: (24,738)
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10/6/10 11:18 P

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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's Photo PSKIPPY7811 Posts: 664
9/30/10 5:04 P

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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.


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HRAYERS's Photo HRAYERS SparkPoints: (7,481)
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8/19/10 8:08 P

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Hey Everybody! I love this website! It's a great place for freezer recipes and tips! Enjoy!!!!!

www.momsbudget.com

"I choose to fight because I know what it will get me!"


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TWO_SPARROWS's Photo TWO_SPARROWS Posts: 574
8/16/10 3:15 P

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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's Photo KATSAMCAMSMOM1 Posts: 72
8/15/10 12:57 P

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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.


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KATSAMCAMSMOM1's Photo KATSAMCAMSMOM1 Posts: 72
8/13/10 9:00 P

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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)
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ANGELMOM37's Photo ANGELMOM37 SparkPoints: (48,907)
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5/12/10 8:34 A

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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 
 
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ANGELMOM37's Photo ANGELMOM37 SparkPoints: (48,907)
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5/12/10 8:32 A

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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 
 
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MUPTON Posts: 281
2/23/09 1:58 P

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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.

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DAFFODILS_FOR_U Posts: 294
1/29/09 5:12 P

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can i freeze cooked veggies

 
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MRS.EARLS's Photo MRS.EARLS Posts: 349
10/28/08 2:03 P

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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


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GRANDCRACKER's Photo GRANDCRACKER SparkPoints: (21,092)
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10/6/08 12:54 A

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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



invite other;s to your teamS

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OWENS2U's Photo OWENS2U SparkPoints: (13,836)
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9/21/08 8:41 P

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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, 54, in Redlands, California


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OWENS2U's Photo OWENS2U SparkPoints: (13,836)
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9/21/08 7:37 P

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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, 54, in Redlands, California


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KITCORPS's Photo KITCORPS Posts: 20
3/5/08 5:28 P

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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.


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SCRAPPYLOUISA's Photo SCRAPPYLOUISA SparkPoints: (0)
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2/4/08 12:28 P

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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."


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SCRAPPYLOUISA's Photo SCRAPPYLOUISA SparkPoints: (0)
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2/4/08 12:27 P

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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."


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2/4/08 12:26 P

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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."


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GEORGIAASBURY's Photo GEORGIAASBURY SparkPoints: (0)
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2/4/08 12:16 P

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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!

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AMANDANDOUG's Photo AMANDANDOUG SparkPoints: (0)
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10/7/07 5:53 A

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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's Photo AMANDANDOUG SparkPoints: (0)
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10/5/07 5:46 A

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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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10/2/07 8:42 A

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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.



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10/2/07 8:37 A

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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.

Per serving: 250 calories, 31 grams carbs, 4 grams fiber, 42 mg cholesterol, total fat 6 grams, 3 grams saturated fat


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10/2/07 8:32 A

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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.


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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.


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I keep these meatballs in the freezer to make Spaghetti and Meatball Sandwiches.

Basic Beef Meatballs

36 meatballs
1 1/2 pounds ground beef
1/3 cup quick-cooking oats
3 Tablespoons ketchup
1 egg
1 Tablespoon instant minced onion
1 1/2 teaspoons dried parsley flakes
3/4 teaspoon celery salt

24 meatballs
1 pound ground beef
1/4 cup cup quick-cooking oats
2 Tablespoons ketchup
1 egg
2 teaspoons instant minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon celery salt

12 meatballs
1/2 pound ground beef
3 Tablespoons quick-cooking oats
1 Tablespoon ketchup
1 egg
1 teaspoon instant minced onion
1/2 teaspoon dried parsley flakes
1/4 teaspoon celery salt

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.


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AMANDANDOUG's Photo AMANDANDOUG SparkPoints: (0)
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9/27/07 4:02 P

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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's Photo DOCSGIRL Posts: 240
9/27/07 5:28 A

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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


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9/24/07 5:15 P

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Low Carb Chocolate Pudding Pie

Filling:
1 Box Sugar Free Jello Instant Chocolate Pudding Mix
1 3/4 Cup Nonfat Milk
Crust:
2 Cups Walnuts
4 Tbsp. Butter
4 Tsp. Splenda

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's Photo AMANDANDOUG SparkPoints: (0)
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9/14/07 7:44 A

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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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