JoAnna had a to die for choco pb bread pudding, I played with it, and made it into a pumpkin bread pudding. I made it this week and the kids loved it! I made it with instant pudding though instead of the cook and serve, cause I didn't realize I was out of the cook and serve pudding, and couldn't find any cook and serve sugar free at the store. Any way...still came out great and the kids loved it. We had it with roasted squash and baked chicken and cous cous mainly last week. This week, I bought ingredients to remake Angie's Cheesecake (that JoAnna created I believe either for her bridal shower or her bday I can't remember which) and no cherry sauce, but going to make it into a pumpkin cheesecake. I know Jo had other pumpkin cheesecakes, but they tasted more like pumpkin pie then pumpkin cheesecake. And Olive Garden has a sinful pumpkin cheesecake that I want to make over healthy, and I think Angie's cheesecake is just the place to start with this. The only thing is this week I will just work on the filling part. Will be making it in a shortbread pie crust. my next step will be to make a gingersnap pie crust for it as well...but I don't want to work on that part till I have the filling tweaked. I am also working on a zucchini crustless quiche. My bread pudding recipe is listed in my recipes here on my spark profile, I will post the others as I get them worked out too!
Oatmeal and milk for breakfast 2 chocolate chip cookies with coffee after church chicken, mayo & rf cheese on rye for lunch air popped popcorn for snack along with 1 portion candy corn lime cilantro shrimp & veggies for dinner
Pacific NW Time Zone PDT
current weight: 211.6
Fitness Minutes: (20,224) Posts: 3,607 10/28/12 4:25 P
Patty and Judy, I made the HE Polynesian carrots from man in mind cookbook. DH and I both liked them. I also had cottage cheese, leftover cooked macaroni and tomatoes, and salad. Patty, your meal sounds so good. And Judy, it would be hard to pick a recipe from those three. I think they would all be good.
I have three choices. I have all the ingredients for them.
#1 Bean and Chicken Sausage Stew
Anna Williams Serves 4 Hands-On Time: 15m Total Time: 15m Ingredients 1 tablespoon olive oil 1 12-ounce package fully cooked chicken sausage links, sliced 2 cloves garlic, thinly sliced 1 19-ounce can cannellini beans, rinsed 1 14.5-ounce can low-sodium chicken broth 1 14.5-ounce can diced tomatoes 1 bunch kale leaves, torn into 2-inch pieces kosher salt and black pepper 1 loaf country bread (optional) Directions 1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes. 2. Stir in the garlic and cook for 2 minutes more. 3. Add the beans, broth, and tomatoes and their liquid and bring to a boil. 4. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using. Tip The stew can be refrigerated for up to 2 days. Nutritional Information Calories 309; Calories From Fat 28%; Fat 11g; Sat Fat 3g; Cholesterol 72mg; Sodium 1,039mg; Protein 23g; Carbohydrate 28g; Fiber 7g
#2Sautéed Kale With Apples and Bacon
Paul Sirisalee Serves 4 Hands-On Time: 20m Total Time: 30m Ingredients 4 slices bacon 1 onion, sliced 1 apple, sliced 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups) kosher salt and black pepper 1 tablespoon cider vinegar Directions 1. In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble. 2. Add the onion and apple to the drippings in the skillet and cook until tender, 4 to 6 minutes. Add the kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes more. Mix in the bacon and vinegar. Tip When cooking a lot of kale in a skillet, do it in stages: Add as much as will fit and cook, tossing frequently. Add more as the leaves in the pan wilt and room becomes available. Nutritional Information Calories 167; Fat 6g; Sat Fat 2g; Cholesterol 9mg; Sodium 583mg; Protein 8g; Carbohydrate 24g; Sugar 5g; Fiber 5g; Iron 3mg; Calcium 236mg
#3Winter Lentil Soup
Kana Okada Serves 6 Hands-On Time: 20m Total Time: 1hr 00m Ingredients 1 tablespoon olive oil 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons 1 28-ounce can whole tomatoes, drained 2 sweet potatoes, peeled and cut into 1/2-inch pieces 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips 1/2 cup brown lentils 1 tablespoon fresh thyme Kosher salt and black pepper 1/4 cup grated Parmesan (1 ounce; optional) Directions 1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. 2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes. 3. Spoon into bowls and top with the Parmesan, if using. Tip Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. Or you can substitute green lentils, which taste slightly peppery. Nutritional Information Calories 226; Calories From Fat 21%; Fat 4g; Sat Fat 1g; Cholesterol 3mg; Sodium 799mg; Protein 12g; Carbohydrate 38g; Fiber 7g
These recipes were In the Real Simple web site today. Which one would you choose?
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