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SUNIL410's Photo SUNIL410 SparkPoints: (81,157)
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12/10/08 8:30 A

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Thanks

"No, no, you''re not thinking; you''re just being logical." - Neils Bohr


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KIN59VARA's Photo KIN59VARA SparkPoints: (175,928)
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12/9/08 3:25 A

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Loved reading the recipes!

Patricia

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain!!
- Vivian Greene

Rhode Island
Eastern Standard Time






 
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MARGBELL's Photo MARGBELL Posts: 4,474
12/8/08 11:05 P

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I love using Splenda ... no calories and great taste!

Marg
CARPROTH's Photo CARPROTH Posts: 11,415
12/8/08 10:30 P

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As an appetizer or with cheese and fruit for dessert:

Chinese Fried Walnuts

4 c walnuts (1 lb shelled)
6 c water
1/2 c sugar
salad oil
salt

Bring water to a boil. Add walnuts and allow water to return to a boil. Cook nuts 1 minute.

Remove nuts from boiling water, rinse under hot water, then allow to drain.

Put wet nuts in a large bowl with sugar; mix until sugar is disolved.

Heat oil to 350 (med). Fry nuts in batches until golden - don't overcook). (frying should take 5 minutes or less)

Drain nuts on paper plates, add salt to tast. Stir nuts frequently during cooking so they don't stick to the plate or each other.

Carol


Shoot for the moon. Even if you miss you will land amongst the stars.


Nothing changes when nothing changes.



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SIMPLY_YVETTE's Photo SIMPLY_YVETTE Posts: 4,863
12/8/08 9:47 P

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Tamales anyone? Don't think so...not this year lol

I have to have dessert. Usually I make pumpkin pie or apple pie. This year I found a great alternative on SP. Here's the link:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=57259


I, and only I, can make this happen!
No one can exercise for me.
No one is going to spoon feed me the right foods.
No one is going to love me more than I love myself.
And no one is going to do for me, what only I can do for myself.
www.myspace.com/happy_yvette


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RPIAZZA78's Photo RPIAZZA78 Posts: 1,399
12/8/08 8:46 P

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I do Christmas Eve at my house and every year we have had lasagna. Last year I made a mushroom, sausage, and spinach lasagna (eatingwell.com). My family loved it.

8 ounces lasagna noodles, I used whole-wheat
1 pound lean spicy Italian turkey sausage, remove the casing
4 cups sliced portabella mushrooms
1/4 cup water
1 pound frozen spinach, thawed
1 28-ounce can crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
A little salt and freshly ground pepper to taste
1 pound part-skim ricotta cheese (2 cups)
8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided
Directions
Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
Mix tomatoes with basil, salt and pepper in a medium bowl.
To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.


**Fierce, Fly and Fabulous Fireflies**

**Courage does not always roar. Sometimes it is a quiet voice at the end of the day saying, "I will try again tomorrow." Radmacher


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MAMAGOSS's Photo MAMAGOSS SparkPoints: (61,725)
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12/8/08 6:47 P

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On Thanksgiving I substituted cauliflower mashed ala South Beach for regular mashed potatoes - completely guilt free!!

Arriving at one goal is the starting point to another

lose 10% of body weight -
lose another 10% -

Lose final 10%

Check out the 1 day challenge team at http://tinyurl.com/esgn8


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THORNBIRD1's Photo THORNBIRD1 SparkPoints: (83,274)
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12/8/08 5:51 P

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I'm gonna have to dust off one of my holiday cookbooks for this challenge.

"Positive thinking will let you do everything better than negative thinking will."
- Zig Ziglar


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RUN4FUN33's Photo RUN4FUN33 Posts: 776
12/8/08 5:47 P

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i have started substituting mashed sweet potatoes for regular potatoes. more nutrition, fewer calories, not so much need for butter. i use skim milk in them and leave out butter all together.

-Lindsay

"Whether you think you can or think you can't, you're right." -Henry Ford

so I got rid of my weight goals, because as I am lifting, my weight is going up, but my body fat % is going down, so I don't want to discourage myself from being healthy...body fat % goals will be coming soon!


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PONYFARMER's Photo PONYFARMER Posts: 4,640
12/8/08 4:10 P

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Sorry guys, I do not cook much or well for that matter. As an example two days ago, while boiling water, my smoke alarm went off. Geez, cant catch a break.

emoticon So here is my contribution. IT is healthy, easy to make, easy to dish out and fun to eat.

A CHILD OF GOD, AND LOVED BY MY CREATOR.



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CRANKYGIRL Posts: 1,319
12/8/08 3:16 P

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i love to bake holiday cookies (yeah not the most healthy thing) - here's one for coconut macaroons i just posted to the sparkrecipes site. they are very easy to make, 87 calories per cookie and are yummy if you like coconut and almond!


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=453594


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AMANDAHAAN's Photo AMANDAHAAN Posts: 478
12/8/08 2:45 P

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CRANBERRY PEAR SAUCE
(from Everday Food magazine)

Makes 4 cups
Per 1/2 cup serving: 149 calories; 1 g protein; 0 g fat; 38 g carbs; 4 g fiber

Ingredients
1 bag (12 ounces) fresh cranberries, picked over
3 ripe Bartlett pears, (about 1 1/2 pounds), peeled, quartered, cored, and cut into 1/2-inch chunks
2/3 cup sugar
1/2 cup dried cherries

Directions
In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.

Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.

Prep: 20 minutes
Total: 35 minutes



emoticon

Height: 5'10

Starting weight - 174lbs
Goal weight - 159lbs

Obstacles to weight loss:
1) Fear of failure
2) Lack of time
3) Sugar addiction



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TRESZKA's Photo TRESZKA Posts: 1,915
12/8/08 2:21 P

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Wow. Everything sounds great! My favorite desert is fat free cottage cheese with fresh or frozen fruit and a packet of splenda

♥•*´¨ ) ¸.♥•*¨)
(¸.•´(♥¸.•Treszka

"True Love Begins with Yourself"


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ELIZABETHACKMAN's Photo ELIZABETHACKMAN Posts: 681
12/8/08 12:58 P

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The recipe I love right now for a desert is one I found on this website. You take a banana still in the peel and cut it down the middle then put in a scoop of peanut butter and about 5 chocolate chips. Wrap alumni foil around the whole thing and cook in a stove for 5 mins. Enough to melt the chocolate chips...sometimes 10mins. Stove needs to be 375. My nieces love to make this.
The other thing I like to make is baked apples. Cut the core out and add cinnamon cook and a warm yummy dish.
Good luck everyone!!

Behold the turtle. He only makes progress when he sticks his neck out. - James Bryant Conant



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BUTTERF7 Posts: 197
12/8/08 12:19 P

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I will have to look thru my recipes!






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JLLLEW00's Photo JLLLEW00 Posts: 1,113
12/8/08 12:04 P

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These all sound delish! YUM

"Win as if you were used to it, lose as if you enjoyed it for a change."
~ Golnik Eric

"The difference between a successful person and others is not a lack of strength, not a lack of knowledge, but rather in a lack of will."
~ Vince Lombardi


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LGLANDT's Photo LGLANDT Posts: 2,153
12/8/08 11:22 A

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hmmmmmm

-Lisa

To win without risk is to triumph without glory.
- Pierre Corneille

10/5 - Susan B. Korman - 5k - 33:17
11/16 - Rock n' Roll San Antonio - Half - 2:42:07
5/3 - Lincoln Half - 2:25:55
5/25 - Boys Town Memorial Day Run - 5 miles - 51:19
6/13 - Maryville 5k - 28:20
ARGENTINA7's Photo ARGENTINA7 Posts: 658
12/8/08 11:15 A

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Here is a VERY healthy yet DELICIOUS alternative to Pumpkin Pie!

1/2 cup(s) unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp cayenne pepper
1/8 tsp table salt
16 oz canned pumpkin
1 cup(s) fat-free evaporated milk
1/4 cup(s) orange juice
3/4 cup(s) fat-free egg substitute
8 tbsp lite whipped topping
1/2 medium orange(s)

Directions
* Preheat oven to 350°F.
* Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
* Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

"I hated every minute of training, but I said, 'Don't quit. Suffer now and live the rest of your life as a champion.' " -Muhammad Ali

"You can walk away from tonight and not learn anything, or you can remember how mad you are right now and let that be your inspiration each and every time you step into the ring."

**Erin**

Current (08.09.09): 172.0
Goal (23.10.09): 160
Ultimate Goal: 140


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REDNECKFEMINIST's Photo REDNECKFEMINIST Posts: 19,281
12/8/08 9:50 A

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Apple Stuffing

6 cups fresh cornbread cubes
1 Tbsp olive oil
1 onion, diced finely
1 cup chopped celery
2 medium Apples, peeled and diced
1/2 cup chopped walnuts
1/2 cup minced fresh parsley
1 tsp. dried ground sage
1 tsp. dried thyme
1-1/2 cups low-sodium chicken broth
1 tsp salt
1/2 tsp. pepper
Preheat oven to 350 degrees. Spread cornbread cubes on a cookie sheet and toast in oven for 8-10 minutes until lightly browned. Remove from oven and pour into a large mixing bowl.

Heat olive oil in a large skillet over medium high heat. Add onion and celery to skillet, stirring until onion is translucent, about 8 minutes. Add apples to skillet and cook another 5 minutes. Remove from heat and pour over cornbread cubes. Add remaining ingredients to mixing bowl, tossing well.

Spoon into a 9 x 13" baking pan coated with cooking spray. Bake, covered with foil, for 20 minutes. Remove foil and bake 10 more minutes or until browned on top.

Serves 10.



Trishwitch

No one is in control of your happiness but you; therefore, you have the power to change anything about yourself or your life that you want to change.
Barbara De Angelis

co-leader of:
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VIVAUDISS's Photo VIVAUDISS SparkPoints: (0)
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12/8/08 9:29 A

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We don't do much in the holiday aspect but i did find a great pumpkin gingerbread in sparkrecipies the other day.
My family is hugely fond of soup this time of year though. We buy chicken and cook it down for stock so there is no salt of preservatives in it. I use 2 cups of my stock, a carton of the V8 soups or any soup you like (generally 2 servings) add barley (you can you rice or pasta if you prefer), cook chicken (I use dark meat but white works too), cook it till the barley is done, add a canned but rinsed veggie, and i have a low sodium low cal soup. Usually depending on how much of what i put in it runs around 200 cal per 1.5 serving...and it yummy

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BECKIEB08's Photo BECKIEB08 Posts: 269
12/8/08 9:18 A

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What I like to do is make some festive looking pastas that taste great and have holiday colors in them.

For example:
I make up an olive oil base instead of using creams. I then add red and green bell peppers (Christmas colors). You can also add other veggies if you like such as mushrooms, spinach, broccoli, etc depending on your taste. If you need to add meat to it, I like grilled chicken but shrimp or baked/broiled fish such as salmon will also work.

Just have fun experimenting with it! It is quick, easy, healthy, and always something a little different!

"Well I just saw Haley's Comet, she waved. She said, 'Why are you always running in place? Even the Man in the Moon disappears somewhere in the stratosphere."
-"Second Chance" by Shinedown

I love these lyrics because it reminds that you can change no matter how hard it may seem. Everyone deserves a second chance to be happier and healthier.

"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind."
-Dr. Suess


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REETZMW's Photo REETZMW Posts: 96
12/8/08 8:43 A

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First, a plug for "Cooking Light" magazine - a great resource. Their pumpkin cheesecake was GREAT on thanksgiving.

On thanksgiving, other people brought some of the dishes. The sweet potatoes were WAY sweeter and richer than the dessert!! We kept the whole meal healthier by increasing the number of veggie/fruit choices and decreasing the number/amount of rich/traditional choices. It was easy to start with soup, then fill a plate with mostly veggies, fruit and turkey breast - having just a taste of the other stuff.

The menu:
Roasted red pepper soup
Turkey
Dressing - "stove top" made with water only and added celery, grated carrots, mushrooms
Sweet pototoes - from a guest!
Mashed potatoes - made with buttermilk and no butter
Peas - casserole - from a guest!
Green beans - roasted, added almonds
Brussel sprouts - pan roasted
Fruit salad - grapefruit, oranges, pineapple
Dessert - "healthier" Cooking Light cheesecake



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12/8/08 8:09 A

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One of our favorite holiday dishes is Pumpkin Shrimp Bisque, which we have modified to lower calories. I have it posted in Spark Recipes. It is always a hit at every Holiday meal, despite the unusual combination of pumpkin and shrimp.

Vicki

You can't be happy with more if you are not happy with what you have.

'For every minute you are angry, you lose 60 seconds of happiness."
Ralph Waldo Emerson

Go Sox!
Go Pats!
Go Celts!


 
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CRUISEBOUND2014's Photo CRUISEBOUND2014 Posts: 3,971
12/8/08 7:21 A

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I'm a terrible cook, but my family loves the Weight Watchers Cabbage Soup any day of the year!

~Lin~
Kissimmee, FL
EST



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MUSTANG0421's Photo MUSTANG0421 Posts: 2,422
12/8/08 5:50 A

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My family likes candied yams but the calorie count is out of the ball park. I substituted a butternut squash and apple side in its place. The butternut squash is peeled and sliced into rounds. A sweet variety apple is used--as many as needed, also sliced into rounds. I use Rome apples. The squash and apples are layer in a baking dish. Sprinkle with cinnamon and nutmeg and either a little maple syrup or a brown sugar syrup made on top of the stove. If your apples are really sweet you don't need a lot. Spray lightly with butter flavored Pam and bake at 350 degrees approximately 30-40 minutes.

Cassie, Port St. Lucie, FL
Eastern Time Zone-USA
Roaring Red Rocketeer BLC 16
Corageous Copper Cougar BLC 17, BLC 18 , BLC 19 BLC 21
BLC 22 BLC 23 Fabulous Fiesty Fox (Artic Fox) BLC 24 Fabulous Fiesty Fox


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WORKOUTWITHPAM's Photo WORKOUTWITHPAM Posts: 132,142
12/8/08 3:20 A

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I am a horrible cook!!!! I might try those Chocolate Spoon thingies that SparkPeople showed us how to make. They sound great!

Co-Leader of the Fitness Instructors Team
Senior Moderator of the Dealing with Depression Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=953


I am not a medical professional or a trained counselor. Please seek professional advice about treatment options.

"The reason people find it so hard to be happy is they always see the past better than it was, the present worse than it is, and the future less resolved than it will be."
-Marc Pagnol
STARLIGHTSAK Posts: 986
12/8/08 12:19 A

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I'm trying to think of some. But not having much luck.

Goal swim around Kodiak Island, Alaska. Second largest island in the U.S.

First village is 12 miles away by boat....


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LACALISS's Photo LACALISS SparkPoints: (0)
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12/7/08 11:53 P

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A hearty chili:

Brown onions and seasoning in a pan (with water - no oil), add lean turkey and cook until brown.

Add celery, carrots, zucchini, canned tomatoes, can of kidney beans, can of tomato paste, and spices for flavor.

Let simmer and enjoy!

Burn it to earn it!


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RELEVART's Photo RELEVART Posts: 4,737
12/7/08 11:00 P

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This isn't a recipe, but a lower calorie substitution.

Love baked potatoes with sour cream? Use half sour cream and half lite ranch (I like Kraft Three Cheese Ranch). Adds the moisture and even more flavor, but fewer calories! Goes even farther because the dressing is thinner.

Peggy

Come join the Geocaching team! www.sparkpeople.com/myspark/g
roups_individual.asp?gid=834


"Fall seven times. Stand up eight." Japanese Proverb

"Travel is fatal to prejudice, bigotry and narrow mindedness." Mark Twain

"Imagination was given to man to compensate him for what he is not; a sense of humor to console him for what he is." Francis Bacon


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REDNECKFEMINIST's Photo REDNECKFEMINIST Posts: 19,281
12/7/08 10:51 P

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that sounds good

Trishwitch

No one is in control of your happiness but you; therefore, you have the power to change anything about yourself or your life that you want to change.
Barbara De Angelis

co-leader of:
SparkPeople's Official Fitness Starter Kit Team
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=26873


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APHORNE Posts: 120
12/7/08 10:37 P

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here is a new recipe I'm going to use this holiday season (from Yoga Journal, Dec 2008)

Fresh Cranberry Relish

3 c. cranberries (12 oz bag)
1 sweet apple and 1 pear, diced into 1/2" cubes
3/4 c. orange juice
1/3 c. maple syrup or agave syrup
1/4 c. currants or raisins
1 tsp orange zest
pinch of salt

Combine ingredients in saucepan; bring to a simmer over medium-low heat. Cook, stirring occasionally, 18-25 min (until apple and pear pieces pierce easily). Add more juice as needed (to prevent scorching).

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REDNECKFEMINIST's Photo REDNECKFEMINIST Posts: 19,281
12/7/08 9:53 P

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I will have to spend time thinking about this one!

Trishwitch

No one is in control of your happiness but you; therefore, you have the power to change anything about yourself or your life that you want to change.
Barbara De Angelis

co-leader of:
SparkPeople's Official Fitness Starter Kit Team
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=26873


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_KARA_'s Photo _KARA_ Posts: 17,703
12/7/08 9:14 P

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Here's a healthified version of Green Bean Casserole.

New Green Bean Casserole
This favorite comfort food gets a healthy makeover without sacrificing the taste you remember. From Prevention Healthy Cooking.
Prep Time:30 min
Start to Finish:1 hr
makes:8 servings

1/2 cup buttermilk
1/2 cup Progresso® plain dry bread crumbs
1 onion, cut crosswise into 1/4”-thick slices and separated into rings
1/2 pound mushrooms, sliced
1 small onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 cup Gold Medal® unbleached or all-purpose flour
3 cups 1% milk
1 bag (16 ounces) frozen French-cut green beans, thawed and drained

1. Preheat the oven to 500°F. Coat a medium baking dish with cooking spray. Coat a baking sheet with cooking spray.
2. Place the buttermilk in a shallow bowl. Place the bread crumbs in another shallow bowl. Dip the onion rings into the buttermilk, then dredge in the bread crumbs and place on the baking sheet. Coat lightly with cooking spray. Bake for 20 minutes, or until tender and golden brown.
3. Meanwhile, coat a medium saucepan with cooking spray. Set over medium heat. Add the mushrooms, chopped onion, thyme, and salt. Coat with cooking spray. Cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms give off liquid. Sprinkle with the flour. Cook, stirring, for 1 minute. Add the milk. Cook, stirring constantly, for 3 to 4 minutes, or until thickened. Add the green beans. Stir to mix
4. Reduce the oven temperature to 400°F. Pour the bean mixture into the prepared baking dish. Scatter the onion rings over the top. Bake for 25 to 30 minutes, or until hot and bubbly.



Nutritional Information

1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 190mg; Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 9g); Protein 7g % Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 1 MyPyramid Servings: 1/2 c Dairy, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
©Copyright 2008, Rodale, Inc.


P.S. Eatbetteramerica.com has quite a few "healthified" recipes.

Kara

Energy and persistence conquer all things.
Benjamin Franklin


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CONNECTED1's Photo CONNECTED1 Posts: 3,109
12/7/08 9:03 P

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I love this recipe because it puts a lot of color out on the table in a healthy and tasty way. Also quick once the beans are trimmed (I do that the night before). Has become a Thanksgiving staple for me the last couple years but easy works for Xmas too.

Maple Glazed Green Beans and Carrots with Cranberries and Pecans

* 1/2 pound baby carrots
* 1/2 pound green beans
* 1/3 cup pecans halves or pieces
* 1/4 cup dried cranberries
* 1 tablespoon butter
2 tablespoons maple syrup
Pepper

1. Bring a large pot of water to a boil with a generous amount of salt.

2. Add carrots to water and cook for about three minutes until just cooked through. Using a slotted spoon remove carrots from water to an ice bath to stop the cooking. Remove from ice bath after cooled and let drain on paper towels.

3. Trim green beans. Add green beans to boiling water once carrots have been removed. Cook for about 3-4 minutes until just cooked and still slightly crisp. Drain pot and transfer green beans to ice bath. Place hot pot that was used for boiling the vegetables back on the stove with the burner off. Add butter and let melt.

4. Toast pecans in a small skillet over medium high heat until fragrant. If using whole pecans, roughly chop at this point.

5. To melted butter add carrots, green beans, pecans, and cranberries. Drizzle with maple syrup and toss all ingredients to combine. Add more salt if necessary and pepper to taste.


Keep a green tree in your heart & perhaps the singing bird will come.
Chinese proverb
SHANFANNIN's Photo SHANFANNIN SparkPoints: (47,119)
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12/7/08 8:47 P

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Challenge 12/08/08: emoticon emoticon emoticon emoticon emoticon

Happy Monday to you!

I found this poem today. It is for Thanksgiving, but I think it works the same for Christmas, Hanukkah, Kwanzaa, etc.:
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"Belly Stuffer"

Thanksgiving always brings a terrible chore,
'Cause I’m forced to eat and eat some more.
If I don’t eat it up right down to dessert,
I fear the cook’s feelings will be hurt,
So I do my part, even though I suffer;
To help out the others, I’m a belly stuffer.

By Karl Fuchs
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Do you feel like that around the holidays? You know that there is going to be food and you just HAVE TO eat it? I thought it would be a good time to SHARE HEALTHY HOLIDAY RECIPES.

Our family will be having 12 people feasting on Christmas Day. I would love to find healthy alternatives to traditional favorites (stuffing, pumpkin dessert, etc.)

Feel free to either:

*Share a healthy holiday recipe (main dish, dessert, beverage, etc.)

*Share healthy products that you use for your holiday cooking (a plug for good food manufacturers)

*Share restaurants or eateries that welcome healthy eaters around the holidays

Have a "WOW! THAT SMELLS DELICIOUS" Monday,
Shan
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"Good things come slow - especially in distance running." - Bill Dellinger, Oregon coach

Races currently training for:
Decker 13.1-12/11
2012 WDW Goofy Races

Shan's Webpage www.slimyfish.net


 Pounds lost: 15.8 
 
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