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PAULA3420's Photo PAULA3420 SparkPoints: (83,297)
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9/17/13 6:10 P

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This sounds GREAT, I know we will try it this fall.
Thanks Carol. I'll let you know what we think.

Quit smoking 09/09/05

Lost 50 in 2009.

Paula
Longmont, Colorado

"Life is NOT about waiting for the storm to pass...it is about learning how to dance in the rain."

"Be not afraid of going slowly, be afraid ONLY of standing still."~Chinese Prov

"Justification and rationalization are only mental masturbations - in the end, you only screw yourself." ~Al Anon


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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
9/14/13 5:19 P

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"My Own" Squash Pudding recipe: Similar to a bread pudding flavor, I'm sure not "calorie free", LOL, but bet it's much less than bread pudding. No bread in it, just the squash instead. We really like it.


Summer Squash/Cream Cheese Pudding

3 c. squash, mashed
32 (1 roll) Ritz type crackers, crushed
8 oz. cream cheese
1/4 c. butter, melted
3/4 c. milk
3 eggs, beaten
1/2 c. sugar
1/2 c. maple flavored syrup
1 t. cinnamon

Mix all together and blend well. Pour into 9x13 greased pan. Bake at 400 degrees for 25 min., then lower heat to 375 and bake an additional 10 min. or until lightly browned.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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PAULA3420's Photo PAULA3420 SparkPoints: (83,297)
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8/3/13 3:46 P

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YUM, Carol and Eileen,

Both of the recipes sound so GOOD emoticon

Quit smoking 09/09/05

Lost 50 in 2009.

Paula
Longmont, Colorado

"Life is NOT about waiting for the storm to pass...it is about learning how to dance in the rain."

"Be not afraid of going slowly, be afraid ONLY of standing still."~Chinese Prov

"Justification and rationalization are only mental masturbations - in the end, you only screw yourself." ~Al Anon


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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
8/3/13 10:04 A

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I've made this several times and soooo easy too. If you have a garden (or gardner friend) and get some "too" large zucchini this is great with them. We love it, and it is better for you and lower calorie than spaghetti pasta.

Zucchini Boats

1 can spaghetti sauce
1/2 lb. browned meat (hamburger, turkey, sausage, or pork)
cheddar, pizza, or choice of cheese to top
Seasoning salt

2 large zucchini, cut in half and seeded

Combine sauce and meat and heat to blend. Let sit overnight or for several hours (in refrigerator). Place zucchini in small cake pan to fit. Then spoon into the prepared zucchini, sprinkle the edges of the zucchini with seasoned salt and top heavily with cheese. Cover with large pan lids or foil. Bake at 350 degrees for 60-70 min. or until fork goes into zucchini easily. If cheese needs more browning, broil briefly for a min. or 2.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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EOWYN2424's Photo EOWYN2424 SparkPoints: (115,624)
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8/3/13 3:03 A

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Turkey ham roll-ups

I wholewheat tortilla
2 romaine lettuce leaves
1 slice turkey ham
1 tablespoon low-fat cottage cheese

Roll up and enjoy!!!!



 
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PAULA3420's Photo PAULA3420 SparkPoints: (83,297)
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7/16/13 2:54 P

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HI Gang emoticon , I want to share a Spark Recipe I made for a Sunday pot luck with my Salad Swapping Sisters...... IT IS SO EASY

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2952


I" added one jalapeno to the salad and a dash of Tabasco to the dressing. Hope you like it. emoticon

Quit smoking 09/09/05

Lost 50 in 2009.

Paula
Longmont, Colorado

"Life is NOT about waiting for the storm to pass...it is about learning how to dance in the rain."

"Be not afraid of going slowly, be afraid ONLY of standing still."~Chinese Prov

"Justification and rationalization are only mental masturbations - in the end, you only screw yourself." ~Al Anon


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PAULA3420's Photo PAULA3420 SparkPoints: (83,297)
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6/21/13 6:32 P

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This is a salad recipe from one of my Salad Swap Sisters. Hope you enjoy it is very easy.
BROCCOLI SALAD
4 cups chopped broccoli
2-3 chopped apples
1 cup Craisins
1/2 cup Pecans
1 small container of Vanilla or Lemon Yogurt (Can be mixed half and half)
CHOP, MIX, ENJOY

PS: I've seen celery and/or green grapes added to this salad too.

Quit smoking 09/09/05

Lost 50 in 2009.

Paula
Longmont, Colorado

"Life is NOT about waiting for the storm to pass...it is about learning how to dance in the rain."

"Be not afraid of going slowly, be afraid ONLY of standing still."~Chinese Prov

"Justification and rationalization are only mental masturbations - in the end, you only screw yourself." ~Al Anon


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EOWYN2424's Photo EOWYN2424 SparkPoints: (115,624)
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5/14/13 2:20 A

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ABC Soup (don't ask me why it's called this, my Mom called it this, she used to make it all the time when I was a little girl, she still makes it now sometimes).....

Chicken pieces (with bones and skin)
potatoes, carrots, onions (cut into bite sized pieces, slightly bigger though, cos it's all going into the crock pot for hours)
one can of cream of mushroom soup (no need to add salt as the soup is already highly salted)

Dump everything into the crock pot and cover with water. Set on high. Ready in about 4 hours!



 
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GANGANDI's Photo GANGANDI Posts: 185
3/17/13 3:07 P

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Lemon, Blueberry, Peach Dump Cake

grease a 9x13" pan.

Add to the bottom of this pan in this order, 1, 12 oz bag of frozen blueberries or fresh blueberries, 1 can of peaches in heavy syrup, 1/4 c. of white sugar, 1 tsp. cinnamon, 1 box of Duncan Hines Lemon cake mix, 1 stick of butter cut into slices.

Spread out the fruits evenly, then sprinkle on the sugar and cinnamon, then put the dry cake mix on top evenly, then space out the butter slices evenly on top.

Bake at 350 for 45 min to an hour. Do the toothpick test in the middle of the cake 15 min. before the time is up, if it comes out dry it is done, if wet it needs a little more baking time.

Delicious dump cake but not low calorie by any means!

Edited by: GANGANDI at: 3/17/2013 (15:10)
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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
3/17/13 11:25 A

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The flavors meld even better after overnight. For those who might want to add a bit of meat to make a total meal (for a DH emoticon) you could add some dark chicken or turkey meat for an AA addition.

UPDATE: I forgot to say, I also added small bits of broccoli to this, and I later did add some pineapple juice. Yes, it made it much better and I love the broccoli in it too.

Quinoa and Parsley Salad
Ingredients

2 cups water
1/2 cup uncooked quinoa
1/2 cup brown rice
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried apricots (I didn't have this, so added craisins and raisins -1/2 cup of each)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted pumpkinseed kernels, toasted (or sunflower seeds)

Preparation
1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.
2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
3/9/13 10:50 A

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5 QUINOA RECIPES for you to check out and try. They all look really good to me. Had good ratings too. I added notes/additions to a couple of them too. Ideas you can add, etc.



Find a pomegranate seeder!!!! They make life MUCH easier and are $1 at Walmart!
Quinoa Salad with Oranges, Beets & Pomegranate

8 servings, 1 1/4 cups each
Active Time: 1 hour 10 minutes
Total Time: 1 1/2 hours
Nutrition Profile
High fiber | Low saturated fat | Low cholesterol | High potassium | Heart healthy | Gluten free |
Ingredients

3 medium beets (about 1 1/4 pounds)
2 cups vegetable broth
1 1/2 cups water
2 cups red quinoa (see Tips)
1/2 teaspoon salt
3 medium oranges
1 tablespoon sherry vinegar or freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons finely chopped fresh parsley, divided
1/2 cup chopped pitted dates
1 whole pomegranate, seeded (see Tips)
walnuts

Preparation
Position rack in center of oven; preheat to 350°F.
Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)
Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orange—if it isn’t quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.
When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with dates and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, pomegranate seeds and the remaining 2 tablespoons parsley.

Tips & Notes
Make Ahead Tip: Cover and refrigerate beets (Steps 1 & 2) and quinoa (Step 3) in separate containers for up to 1 day. Prepare the salad up to 2 hours ahead; garnish just before serving.

Tips: Red quinoa, which you can commonly find in stores where white quinoa is sold, gives the dish a stunning color. If you can only find white, that’s fine too. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa available in the U.S. has been “scrubbed” of its bitter outer coating—check the label to see if you need to rinse it first.
To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting just through the skin. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds from the skin and white pith. Discard the white pith. Pour the seeds into a colander. Rinse and pat dry.
To segment citrus, slice both ends off the fruit. With a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.

Nutrition
Per serving: 305 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 8 g protein; 8 g fiber; 449 mg sodium; 625 mg potassium.
Nutrition Bonus: Calcium (59% daily value), Magnesium (28% dv), Potassium (18% dv), Iron (16% dv)
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 vegetable, 1 fruit, 1 fat




Cherry, Wild Rice & Quinoa Salad
fresh cherries aren't in season yet, so I thawed frozen cherries; used a cherry balsamic vinegar; and I had romano feta instead of smoked cheese.

8 servings, about 3/4 cup each
Active Time: 30 minutes
Total Time: 1 hour
Nutrition Profile
High fiber | Low cholesterol | Low sodium | Gluten free |
Ingredients

3/4 cup wild rice
1/2 cup quinoa (see Tips), rinsed if necessary
3 T. extra-virgin olive oil
1/4 cup fruity vinegar, such as raspberry or pomegranate
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups halved pitted fresh sweet cherries (see Tips)
3 stalks celery, diced
3/4 cup diced aged goat cheese, smoked Cheddar or other smoked cheese
1/2 cup chopped pecans, toasted (see Tips)

Preparation
Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 hours.

Tips: Although quinoa—a grain that was a staple in the ancient Incas’ diet—was once only found in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.
To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition
Per serving: 282 calories; 16 g fat ( 4 g sat , 9 g mono ); 10 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 8 g protein; 3 g fiber; 265 mg sodium; 258 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 high fat meat, 2 1/2 fat



Strawberry-Rhubarb Quinoa Pudding
6 servings, about 2/3 cup each
Top with blueberries

Ingredients

2 1/4 cups water, divided
1 1/2 cups chopped rhubarb, fresh or frozen
1 cup chopped strawberries, fresh or frozen, plus more for garnish
1/3 cup quinoa
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup sugar plus 1 tablespoon, divided
1/2 teaspoon freshly grated lemon zest
1 tablespoon cornstarch
1 cup nonfat plain Greek yogurt
1 teaspoon vanilla extract

Preparation
Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.

Tips & Notes
Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.

Nutrition
Per serving: 151 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 32 g carbohydrates; 19 g added sugars; 5 g protein; 2 g fiber; 43 mg sodium; 189 mg potassium.
Nutrition Bonus: Vitamin C (33% daily value)
Carbohydrate Servings: 2
Exchanges: 1/2 starch, 1/2 fruit, 1 other carbohydrate



Pear-Quinoa Salad
Ingredients

1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 cup quinoa (see Tips), rinsed if necessary
2 tablespoons walnut oil or canola oil
1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
1/4 cup snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 ripe but firm pears, diced
1/2 cup coarsely chopped walnuts or pecans, toasted
dried cranberries
raisins

Preparation
Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.

Tips & Notes

Tips: Although quinoa—a grain that was a staple in the ancient Incas’ diet—was once only available in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed. Check the label to see if you need to rinse before using.
To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition
Per serving: 246 calories; 13 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 7 g protein; 4 g fiber; 253 mg sodium; 332 mg potassium.
Nutrition Bonus: Magnesium (20% daily value), Folate (18% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 fruit, 2 fat




Quinoa with Latin Flavors

Great with a can of black beans drained and stirred in.
Ingredients

1 cup quinoa, (see Note)
2 teaspoons canola oil
1 medium onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 cup pepitas, toasted (see Note)
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
2 tablespoons lime juice
1/4 teaspoon salt

Preparation
Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Tips & Notes

Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas' diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective coating.
Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.
To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition
Per serving: 170 calories; 6 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 7 g protein; 3 g fiber; 330 mg sodium; 355 mg potassium.
Nutrition Bonus: Magnesium (23% daily value), Vitamin C (20% dv), folate (19% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 fat



Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
2/15/13 6:54 P

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I added things like meat, cracked wheat, and brown rice, so that would change the nutrition stuff a bit. But still would be low calorie, healthy, and inexpensive.

Southwestern Three-Bean & Barley Soup

6 servings, about 1 1/3 cups each
Active Time: 30 minutes
Total Time: 2 1/4 hours
Nutrition Profile
Low calorie | High fiber | Low saturated fat | Low cholesterol | High potassium | Heart healthy | Healthy weight | Diabetes appropriate |
Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, diced
2 large stalks celery, diced
1 large carrot, diced
4 cups water
4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
1/2 cup pearl barley
1/4 cup cracked wheat
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1/2 cup brown rice
1 tablespoon chili powder
2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 qt. canned tomatoes
Spices/herbs to taste - garlic, seasoned salt, Mrs Dash, dash of hot sauce if you like
Dark chicken meat if desired.

Preparation

Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Slow-Cooker Variation: Combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

Nutrition
Per serving: 205 calories; 3 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 11 g protein; 10 g fiber; 705 mg sodium; 601 mg potassium.
Nutrition Bonus: Vitamin A (49% daily value), Magnesium & Potassium (17% dv), Iron (16% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1/2 fat


Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
p


If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
2/4/13 12:18 P

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Slow-Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin

1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil


Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
p


If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
1/11/13 10:24 A

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This is so easy and quick. I've added some ideas for adding to the recipe from others as well. If you have more time I will add a similar recipe for days you can make this in the slow cooker... Hope you enjoy.


Add: 1 tsp of cumin, 1 tsp of garlic powder, and 2 tsp of chili powder.

SIX CAN CHICKEN TORTILLA SOUP

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Possible CHANGES/ADDITIONS:

use the Carribean-style black beans w/ lime and peppers, and Rotel Mild tomatoes with lime and cilantro. sliced olives

Doctor it up! I've made this recipe for over a year and passed it along by request. It's a definite 5 star, especially for your time invested. However, you MUST add seasoning. This recipe gives you the base. I would rate it 2-3 stars without additions. My suggestions...substitute 1/2 broth with Cream of Chicken soup. Rinse your black beans well! Add cumin and chili powder...don't be shy. It gives your soup depth. Add cilantro and garlic powder, if available. Grab a rotiserie chicken from your grocery. I wouldn't expect a 5 star recipe to have canned chicken, would you? Serve with chunked avocados, cheese, a squeeze of lime and whatever else your heart desires. Good luck!

I added 1 cans of condensed cream of chicken soup so it wasn't too watery as other reviewers suggested, used a milder version of tomatoes with green chiles (Rotel tomatoes with lime/cilantro work well). Be sure to rinse the beans and make sure to season with garlic powder, salt, peper, chili powder, and cumin otherwise there won't be much flavor. Many reviewers suggested adding cilantro which I will try next time. Top with sour cream, cheddar cheese and some tortilla chips

Carrots, dark and white chicken breasts I've browned in butter, allowed to cool, and shredded, canned diced green chile, green chile enchilada sauce, rice, green onions, yellow onion, canned corn, can of kidney beans, minced fresh garlic or garlic powder, red chile powder, the list goes on and on. It's quick to prepare - but tastes best when I put it in the slow cooker and let the flavors really infuse for about 6 hours

I heat the oven to 350 and use a pizza wheel to cut flour tortillas in small, thin strips, bake them for a few minutes until crispy and top the soup with those and a dollop of sour cream.



Edited by: SAMMIESMOM13 at: 2/4/2013 (12:20)
Carol
My Blog: natureartbyandre.blogspot.com
My website:
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
1/7/13 9:23 A

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We did not add the sour cream or cheese, so the addition of meat and corn may raise the calories a bit, but the removal of sour cream/cheese would take away some. You could also add cabbage to this in place of my green tomatoes if you like. It is sort of a minestrone type soup. Add spices as you like. Don't make it as spicy if you don't like that by not adding the hot sauce and Creole spices or adding less Creole. We love the Creole spices. We had buttered bread to dip in the soup with a touch of Creole spices sprinkled on, like a garlic bread. Yum.

Spicey Bean Soup‏

1 large red onion, chopped
1 medium sweet red pepper, chopped
Creole seasoning to taste (My addition)
Seasoned salt to taste (My addition)
Green cherry tomatoes (optional, my addition)
ham or diced brats/Italian sausage (My addition - I added 3 brats)
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained (I used dry pinto beans, boiled 3 min. and soaked overnight - cheaper)
3-1/2 cups chicken broth (I used 1 can chicken broth, and added water plus 3 boullion cubes dissolved in it).
1 can corn (My addition)
1/2 c. rice (My addition)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
1-2 t. minced garlic (I used the kind in a jar that needs refrigeration when opened, not dried) Use garlic to taste. We like it. :)
dash Tabasco sauce (optional)
2 tablespoons minced fresh cilantro (I didn't have this)
1/2 cup fat-free sour cream
1/4 cup shredded cheddar cheese

Directions

In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese. Yield: 12 servings (3/4 cup each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.


Edited by: SAMMIESMOM13 at: 1/7/2013 (16:32)
Carol
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
12/20/12 11:48 A

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Chocolate Chip Bars

1/2 c butter
1/3 c. sugar
1/3 c packed brown sugar
1 egg
1 c flour
1 t vanilla
1/2 t. soda
1/2 c. chocolate chips
1/2 c. chopped nuts

Soften butter with sugars. Add remaining ingredients: blend well. Spread in greased 13x9 pan. Bake at 375 degrees for 15-20 min. or until light golden brown.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
12/20/12 11:45 A

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Chewy Oatmeal Bars

1/2 c. shortening
1 c. packed brown sugar
1 egg
1 t. baking powder
1 t. vanilla
1/2 t. soda
3/4 c. flour
1 1/2 c. oatmeal
1/2 c. chopped nuts
1/2 c. coconut, if desired

Cream together first 8 ingredients until fluffy. Blend in remaining ingredients. Spread in greased 13x9 pan. Bake at 350 degrees for 20-25 min. Cool 15 min., cut into bars.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
12/20/12 11:42 A

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Swedish Tea Cakes (bar cookies)

1 c. butter
2/3 c. powdered sugar
2 t. vanilla
2 c. flour
1 c. finely chopped nuts

Cream butter with xxx sugar, vanilla until fluffy. Blend in flour and nuts. Flatten on ungreased cookie sheet to 9x6 rectangle. Cut into 1" squares. Do not separate.

Bake at 325 degrees for 25-30 min. or until lightly browned on edges. Recut into squaares. Cool 5 min. Sprinkle heavily with xxx sugar.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
12/19/12 5:40 P

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No-Bake Cookies EASY and good

2 c. sugar
1/4 c. cocoa
1/2 c. milk
1/4 lb. butter/margarine

Put in saucepan and cook until boiling, stirring consstantly. Remove from heat, cool 1 min.
Add:
1 t. vanilla
1/2 c. chunky peanut butter (I use creamy if I don't have chunky)
3 c. oatmeal

Stir well and drop by spoonfuls on wax paper. I make different sizes so people can take their choice of sizes. Enjoy.


Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
12/10/12 12:21 P

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Homemade Brownie Mix (for you or for making gifts)

4 c. flour
4.5 c. sugar
1 c. baking cocoa
1.5 c. nonfat dry milk (powdered)
1.5 T. baking powder

Add when making the mix: (optional)
1/2 c. chocolate or chocolate and mint chips
1/2 c. chopped nuts

Mix all the top ingredients together. Store in air tight container.

To use:
Heat oven to 350 degrees F.
Combine 1 3/4 cups brownie mix, 1/4 c. wamr water, 1/4 c. oil, 1 t. vanilla, and 1 egg. Beat with mixer 1 min. at med. speed. Stir in nuts, chips if desired. Pour into a greased 9 inch square baking pan. Bake 20 min. or until done. Cool in pan on rack.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
11/15/12 9:03 P

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WINTER FRUIT SALAD

1 can pineapple in juice (not syrup)
1 large can mandarin oranges
1 can grapefruit
2 bananas, sliced

Drain oranges and drain about half of the grapefruit liquid. Mix all together, stir. Eat. :)

The citrus in the grapefruit keeps the bananas from going brown. I do add them not too long before I serve it but they stay nice for a day or 2 at least.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
10/20/12 12:11 A

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Eileen, it would be good for that. It's easy, and really a nice moist cake.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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JAMER123's Photo JAMER123 SparkPoints: (209,205)
Fitness Minutes: (53,274)
Posts: 15,424
10/18/12 9:40 P

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YUM!! Certainly sounds good! May have to try it out for a pot luck sometime this winter.

Eileen

Slow & steady makes a winner of us. Even if we hit pitfalls, get up. Know that a new day is right around the corner.
Try to be all that you can be. Work at it a day at a time.

"Be not afraid of going slow; be afraid if standing still" (Chinese Proverb)

With God all things are possible.

If you have the courage to begin, you have the courage to succeed.
~ David Viscott

MN. Sparks Fat Kickers Team Leader www.sparkpeople.com/myspark/


 
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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
10/18/12 8:03 P

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Chocolate and Butterscotch Chip Pumpkin Cake (Crockpot instructions below)

12 Servings
Prep: 30 min. Bake: 65 min. + cooling

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup (6 ounces) semisweet chocolate chips
1 cup butterscotch chips

3/4 cup finely chopped pecans, divided

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate and butterscotch chips.
In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon half of batter over pecans. Sprinkle with remaining pecans. Top with remaining batter
Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.

Crockpot instructions:

Grease 3-5 quart crockpot and spoon pie filling into crockpot. Spread evenly over bottom. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate and butterscotch chips. Pour this batter over pie filling in crockpot.
Cover crockpot and cook on high for approx. 2 hours until toothpick inserted in center comes out clean. Serve cake warm with whipped cream or vanilla ice cream.

Nutrition Facts: 1 slice equals 494 calories, 25 g fat (12 g saturated fat), 65 mg cholesterol, 239 mg sodium, 68 g carbohydrate, 5 g fiber, 6 g protein.

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
10/18/12 11:57 A

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Green Tomato Soup With Country Ham

Better the second day, make ahead.

I did not peel tomatoes.

Try this recipe with Mexican style chorizo sausage instead of ham and tobassco .Very flavorful and soothing.


We really loved it and have frozen green tomatoes (chunked) so we can make it again during the winter."

Next time I plan to add potatoes and possibly cabbage to this.



Green Tomato Soup With Country Ham‏

Serve this flavorful soup with hot baked cornbread and a salad.
Cook Time: 35 minutes
Total Time: 35 minutes
Ingredients:

2 tablespoons butter
Country ham or smoked ham, diced
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
6 medium green tomatoes, peeled and chopped
2 medium red tomatoes, peeled and chopped
2 chopped carrots.
2 chopped celery stalks
Chipolte and Adobo seasoning to taste
dash Tabasco sauce, optional
Pepper to taste

Preparation:
Heat butter in a medium saucepan over medium-low heat; add onion, and garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes. Bring to a boil; reduce heat and simmer for about 30 minutes. Working in batches, pulse about half this mixture in a blender or food processor until almost smooth, leaving some unblended for a chunky texture. Pour back into the saucepan and add ham, carrots and celery. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add seasonings and Tabasco sauce, as desired.
Serves 4 to 6.

Edited by: SAMMIESMOM13 at: 10/18/2012 (11:59)
Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 4,943
10/18/12 11:45 A

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Please post some of your favorites, and let us know if there is anything special about them (such as "skinny" food, easy to create, contest winners, family favorites, heirloom recipes, etc.)

I'm looking forward to seeing what we all like to cook. :)

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
p


If one is to save oneself, one must take a step, and then another... C. S. Lewis



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