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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/29/12 12:04 A

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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!



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PEACEFULHOME's Photo PEACEFULHOME SparkPoints: (65,002)
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10/28/12 7:50 P

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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

Jan

Pacific NW Time Zone PDT



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KITTYLADY1259's Photo KITTYLADY1259 SparkPoints: (56,774)
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10/28/12 4:25 P

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Your meals sound better than mine, Patty. I have been going at a trot all day hoping to get everything done in case we lose power from the storm.

I had corn flakes, milk for breakfast.
Lunch peanutbutter sandwich, milk
Supper cooked cabbage, cornbread, leftover HE creamy potatoes and ham, sweet potatoes, milk, coffee.

I snacked on Ritz crackers. Too many, I kept grabbing as I walked by.

Glenna

Glenna
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GRANNYSQUARE Posts: 2,638
10/28/12 12:45 P

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for Sunday

breakfast was 2 peach muffins with jam on top from Fresh from the Hearth

lunch was a chili dog, I ate 3/4 of one
a piece of Wonderful Butterscotch Treasure Pie, Help book

supper will be

Bubble Pizza, Help book
finishing up the pea and carrot salad
winter squash with a bit of splenda and cinnamon on top
apple slices
maybe another piece of pie, but we shall see on that

sounds like a good day to me.

Patty



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KITTYLADY1259's Photo KITTYLADY1259 SparkPoints: (56,774)
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10/27/12 12:32 P

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Creamy potatoes and ham from penny-pinching main dishes page 174

Still have leftover Polynesian carrots page 151 from cooking healthy with a man in mind
Also have some tomatoes and cottage cheese left, too.

Patty, I have made the bubble pizza before and we both love it!! Never made the butterscotch pie, but looked at the recipe and it does look wonderful!

Glenna

Glenna
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GRANNYSQUARE Posts: 2,638
10/27/12 12:18 P

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Tonight, Saturday, we are having

Bubble Pizza, HELP book, page 256 emoticon
I only use 8 ounces of tomato sauce instead of 15 ounce can

veggies salad from last night

Wonderful Butterscotch Treasure Pie, HELP, page 277

crockpot acorn squash, just cook it in the crockpot...easy peasy


Patty

Edited by: GRANNYSQUARE at: 10/27/2012 (12:20)

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PEACEFULHOME's Photo PEACEFULHOME SparkPoints: (65,002)
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10/27/12 11:53 A

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I had roasted chicken, Stovetop stuffing and Pineapple Cashew Cole Slaw (without the cashews-still delicious).

tonight: mixed greens and lime cilantro shrimp

Jan

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ANNINSD Posts: 5,878
10/26/12 9:44 P

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I had super easy supper.

Baked lightly breaded halibut (from a frozen box from Costco)
left over deli mustard potato salad (I didn't have any)
Cold Slaw with Craisins
Butternut squash

Ann in San Diego


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KITTYLADY1259's Photo KITTYLADY1259 SparkPoints: (56,774)
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10/26/12 7:11 P

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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.

Have a good evening,
Glenna

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GRAMMAJUDY1's Photo GRAMMAJUDY1 Posts: 3,351
10/26/12 6:25 P

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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?

They all sound good to me.

Love, Judy emoticon

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GRANNYSQUARE Posts: 2,638
10/26/12 6:14 P

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What's for supper?
Tonight we are having:
Creamy Macaroni and cheese with Green Beans, kids in mind, page 171 I followed the recipe exact

Gramma's Pea Salad, Diabetics cookbook, page 118
I used a whole can of carrots instead of grated ones
I also added 2 packets of splenda
tastes yummy

5 Cup Salad, HE cookbook, page 112
This is so yummy, even though I forgot to drain the pineapple

and for dessert, though we will probably not have any room
Peanut Butter Cup Pie, kids in mind, page 293

There will be leftovers for tomorrow unless we finish up the pie tonight

Now what are you eating?
Patty



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