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11/19/16 7:17 P

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carne molida guisada con verduras -- aka picadillo

Meat hash, known throughout Mexico and much of Latin America, is a singularly versatile stew because it truly lends itself to any occasion. In its simplest form occupies very everyday ingredients and appears on the family table on any day. For an informal meeting, the picadillo is decorated with cream or ground cheese and served in taco or on a toast . For a large party is decked with almonds and dried fruits and filling for traditional and colorful turns chiles in walnut sauce .

The truth is that any recipe for hash serves only as a starting point because it is possible to make many changes to it and still achieve excellent results. Here is a fairly basic recipe; Do not hesitate to experiment with different types of meat, vegetables, herbs and chilies to develop your very particular version of hash.

Ingredients

1 pound / 450 grams of ground beef (beef or half beef and half pig)
1 medium onion
2 red tomatoes
1 or 2 cloves garlic, peeled
1 teaspoon salt or 1 and a half tablespoons of beef broth powder
1 cup water or beef stock
1 jalapeno pepper fresh
1 large carrot
1 large potato
1/2 cup peas
1/4 teaspoon cumin powder
1/2 teaspoon dehydrated oregano

Prep Time: 10 minutes
Cook Time: 20 minutes

Total Time: 30 minutes
Yield: 6 servings

Preparation

In a medium casserole fry the meat until it changes color and releases its fat. Drain excess fat.

Finely chop the onion. Cut the stem to the jalapeno pepper and remove the seeds and veins; Then finite. Add the onion and chili to the meat. Fry everything to medium heat, stirring frequently, until the onion becomes transparent.

Place in the blender jar one of tomatoes, garlic and salt or broth powder and water and blend well.

Pour the liquefied mixture into a strainer placed directly on the casserole, so that the poured mixture falls on the meat.

Peel the carrot and cut into small pieces. Peel the potatoes and cut into squares. Peel tomatoes and cut into squares.

Add to the meat these chopped vegetables, cumin and oregano. Cook on medium heat for 15 to 20 minutes or until vegetable is soft and the liquid has evaporated to your liking.

Serve the hash on the plate with a good white rice and refried beans, or on toast. Accompany with slices of chili , pickled carrots or hot sauce of your choice.

Variations: Do not be afraid to make substitutions - both vegetables and herbs and chilies utlizados in the picadillo can vary widely and is hard to mess up this stew. If you are missing any of the above plant, change it by grains of corn or green beans chopped. If you prefer, omit the chopped jalapeno and add one or more dried chilies ( width or guajillo , for example) to be liquefied with tomato and garlic.

And encourage to experiment with the flavor of other herbs such as epazote and bay leaf.

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11/8/16 3:39 P

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Cauliflower aka fauxtato salad

(below is what I did, but you can just use your favorite recipe and merely replace boiled/baked tators with the equal amount of cauliflower._ga-)

I nuked a 10oz pkg of cauliflower (in a steamable bag), and let it cool. When it was room temperature, I chopt it into small bitesize in a bowl. I then added about 1/4C Mayo + 1/2C homemade Greek yogurt and splashed a little milk into it. I then chopt small dice sweet onion and red bell pepper I had extra of in the fridge; about 1/4C combined but you can do it to taste. It adds flavor and color, just as does a heaping spoonful of sweet pickle relish.

I sprinkled just a hint of garlic granuales and celery seed, and 3 quick squirts of yellow mustard. I stirred it all together, added a sprinkle of paprika and set it to chill in the fridge. I'll make adjustments as needed prior to serving, when it has matured a couple hours. I do this for my regular potato salad as well.

May the forks be with you.
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Edited by: GRALAN at: 11/8/2016 (15:53)
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10/7/16 1:22 P

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Crocked beans and Refried beans recipe -
Online article posted below.

Cooked bean ingredients (for 4 to 5 batches):

3 pounds dry pinto beans
1 tablespoon minced garlic
1 teaspoon salt
1/3 cup bacon fat (or 6 strips bacon, chopped)
1 yellow onion, whole

Refry ingredients (for one batch):

1/2 cup bacon fat
1/3 cup flour
2 tablespoons to 1/4 cup bacon fat
1/2 cup to 3/4 cup colby jack, pepper jack, munster or mozarella cheese, cubed (optional)

Directions:

Clean beans to remove shriveled beans and stones. Rinse and soak the remaining beans in an 8-quart bowl filled with hot water for 36 to 48 hours. Replace the water occasionally with more hot water.

After the beans finish soaking and have roughly quadrupled in size, rinse them again and place them in a 6-quart slow cooker. Stir in the garlic, salt, bacon and whole onion. Cover beans with about a half-inch of water and cook on high for 24 to 36 hours. Check the slow cooker every couple of hours, and add water when needed to keep the water level above the beans throughout the cooking time.

When the beans finish cooking, remove and discard the onion. Then, warm the bacon fat over medium heat until it liquifies in an 11-inch-diameter cast iron skillet. Then, sprinkle the flour over the fat. Whisk constantly until the mixture begins to boil and turns light brown. Remove skillet from heat, and add beans to fill the skillet about half-full. Mash beans and roux together with a potato masher or fork until velvety smooth.

Return skillet to heat and add another 2 tablespoons to 1/4 cup bacon fat. Stir and cook until the mixture begins to bubble again. Remove the skillet from heat and, if desired, mix in cubed cheese to taste.

To serve, spread on warmed tortillas.

Allow the remaining cooked beans to cool to room temperature before freezing them for up to six months in airtight bags or containers that hold a batch quantity each. Note that cooked beans should be thawed and then refried in the roux, one batch at a time, for best results.

Do not refry, freeze and thaw.

Yield: 4 to 5 batches
Source: Elvira Mathias


=-=-=-=-=
Newspaper article in Longmont Colorado:

LONGMONT -- Baby-sitting pinto beans for three days to convert the gravelly bits into velvety smooth refried beans sounds like an ordeal.

But Luis Rivera began learning the process to soak beans and monitor the water's temperature and level as a teenager growing up in Carlsbad, N.M., with his mother and five siblings.

"It was organized chaos in the kitchen," he said, laughing. "She would give everybody something to do, and my job was making the beans."

Now, Rivera cooks for his wife and five kids and still uses Mom's method to make the dry staple taste better than the commercially canned product for pennies on the dollar. He figures that he saves about 75 percent off the retail price, which makes the three-day process of soaking and cooking the beans on "high" in a slow cooker pay off.

"You do need to add more water the last thing before bed and the first thing in the morning. And if you're up in the middle of the night, check it again to make sure there's enough water," he said.

But because refried beans are a nutritious, high-fiber food that, when served with cheese on a tortilla, whets the appetite of everyone under his roof, Rivera regularly makes a big batch.

The big batch is really big as the beans typically quadruple in size when rehydrated and cooked.

So he splits the big batch into about four or five batches, with each small batch being enough to fill about half of his 11-inch-diameter cast iron pan.

The first batch out of the big batch goes straight to the refrying step.

He starts by scooping a half-cup of bacon grease saved in a tin beside the stove from so many hot breakfasts. As the solid fat melts over medium high heat in the pan, he measures about a third of a cup of flour -- although he uses his hand instead of a cup.

"When my Mom taught me to cook, she taught me the old-fashioned way. I don't measure stuff," Rivera said.

But he sticks to Mom's method.

When the grease liquifies, Rivera sprinkles the flour over the surface and whisks it until the roux bubbles enough to turn brown. Adding a batch of cooked beans before this stage will cause them to taste floury, he said.

Then, with a potato masher, he mixes the beans and the roux into a smooth spread so tasty that the kids stand by the stove and wait while he warms each of them a tortilla over another burner's flame. Because the beans taste best when refried before serving, he lets the other three or four batches of beans cool on the counter before freezing them in airtight containers.

"They will keep there for about six months. But beans usually only last two or three weeks in our freezer," he said.

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10/1/16 7:19 P

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I've made many impossible pies, namely savory ones though... such as southwestern chili pie, etc. Bisquick started the whole "Impossible" pie concept.

So here's one from jocooks.com -- Impossible Banana Cream Pie! I've used bisqwiki (sic) mix, and there is a recipe for diy mix in the threads here at Eating on a Budget or many online.

Impossible Coconut Pie
Prep time 5min
Cook time 60min
Serves: 8
Author: Jo

Ingredients
2 cups milk
1 cup shredded unsweetened coconut
4 eggs
1 tsp vanilla extract
½ cup all purpose flour
8 Tbsp (1 stick or 125 g) butter (_ga- note: you can do 4Tbsp butter + 2 Tbsp yogurt)*
¾ cup sugar
pinch of ground nutmeg
pinch of salt

Place all the ingredients in a blender. Blend well.
Pour into a greased pie plate.
Bake at 350 degrees for 45 to 60 minutes.

Nutrition Information
Serving size: 134 g Calories: 300 Fat: 18.4 g Saturated fat: 11.7 g Carbohydrates: 29.5 g Sugar: 22.4 g Sodium: 163 mg Fiber: 1.1 g Protein: 6.0 g Cholesterol: 117 mg

*the formula for butter + yogurt substitute is
½ the original amount of butter and adding ½ of that in yogurt
-- so 8Tbsp Butter turns into 4Tbsp butter + 2Tbsp yogurt.

Notice that nonFat milk and nonFat yogurt would = cutting the 18g Fat per svg to about 6g per svg. That works for me.
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9/29/16 10:36 P

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Marinara sauce
Serves: 6
What it is:
5 # fresh Roma tomato, chopt
¼C olive oil
3 MED yellow onions, diced
7 garlic cloves(+) mashed with knife blade, skin'd, chopt
1Tbsp basil, dried
½tsp thyme, dried
1tsp dried oregano
3 bay leaves (remove from sauce after it is cooked)
2tsp marjarom, dried
1tsp seasoned salt
1Tbsp molasses
2Do:
Add olive oil to a large pot over medium heat, then add onion&garlic and saute until onion is tender.
Add tomatoes, basil, oregano, thyme, bay leaves, marjoram, seasoned salt to simmer on low heat.
After 2-3 hours when it starts to darken, add molasses for the last 30 minutes.

Stir occasionally to scrape down the edges to get the burnt sauce into the mix. May be smoothed by using an immersion blender, if desired. Stores well in fridge about a week. Ps. works great simmering browned Tuscan-style meatballs in it on reheating.


Edited by: GRALAN at: 9/30/2016 (13:37)
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8/23/16 10:09 P

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Pan-roasting the meatball mixture sounds absolutely grand. Sounds vastly frugal for freezer meals, for bulk purchases. I'll have to consider that. Before, I've passed up some deals because I didn't want to have to eat too much ground meat before it starts to go bad. Thanks.

It'd also help reduce all the stains I get on shirts when the round version slips out from bun of my meatball hoagies as I'm eating. hahahaha

That's why God gave men facial hair! (to try to act as a first brush at catching stuff falling out of our mouths).

hahaha

Hey! I are one, so I can joke about it.
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LCERTUCHE's Photo LCERTUCHE SparkPoints: (39,319)
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8/22/16 8:57 A

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Gralan you mentioned using leftover meatballs in your salad which by the way sound amazing!

Meatballs is something I have made for years in bulk and store in the freezer for quick meals. Actually mine are more meat squares than balls.

When I get a good sale on ground beef (pork, turkey) I season 3 to 5 pounds of ground meat using your favorite meatball recipe. With that much meat try using your hands but have some warm water ready (to dip your frozen hands to warm). I then press the meat firmly into a pan, take a knife and cut down one way every inch and a half or two inches depending on how big you want your balls (squares) to be and then the other way until you have squares, then bake 350 for about 40 minutes.

Take a knife and recut when it comes out of the oven. Let cool and flash freeze, then pack into freezer bags/containers.

Now throw a few into spaghetti sauce for spaghetti, or meatball sandwiches, sliders, into chili beans, vegetable soups, pepper steak style (instead of steak), or stroganoff style with egg noodles.
W

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8/14/16 2:32 A

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yeah, I like to save all my scraps and bones in the freezer until I get enough to do a broth, which I often then make soup out of it right away. But I suppose I should be saving some of that broth for making other foods... hmmm? I think so.

I have not tried it yet, but I'm going to be trying to strain stuff through a microfiber towel just to see. Perhaps when I make my next batch of cold coffee concentrate. One wouldn't want to strain real hot items with the microfiber because those little parts of threads don't like heat.

I hope it works in place of cheesecloth. I just can't keep buying that stuff to make a batch of yogurt cheese.

Chow for now! May the forks be with you and yours.

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8/12/16 9:02 A

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Saving any bones can make a good broth/stock base for recipes. Beef, pork and some people even like fish broth. Throw in the crockpot or simmer on the stove with onion cores, peels, celery and carrot trimmings, a bay leaf (or two) and a good glug of vinegar. Cook for a few hours on low and then strain for a good stock/broth.

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8/8/16 8:04 P

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I thought I'd share this recipe salvaged from a newpaper column. It is a basic Chicken stock, with veggies and meat set aside for other use. I've found this is the trick, making Chix broth, for successful Chinese recipes: incld'g Egg flower soup, fried rice, and more.



I tried to clean it up just a bit, in order to take out a couple of dark stains from drips upon it. I have been playing with the Windows Paint program. I am not endorsing the purchase of any Windows products btw. Bill Gates is a theiving pirate, well known in Albuquerque NM for getting busted for holding and smoking pot, but more importantly for stealing software programming from the folks he hung around with there. This is how he got his "start" and ended up being SuperRich. This is also the reason why folks started writing viruses and such for Windows products, as payback.

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4/11/15 9:48 P

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Did you know you can take flavored yogurt, put it in a baggie, cut a small tip off a bottom corner and dab it on a baking sheet. Then put it in the freezer and make your own frozen yogurt dots. If you get plain yogurt, you can add your favorite jam or other things to make your own delights.

Woohoo. And just to let you know, I found a new recipe for using a heating pad, jars, and a towel to make thick homemade yogurt which is much easier than what I listed below. I'm going to try it this week and get back.

I will also be posting, or you can look it up online, how to use yogurt and self-rising flour to make Naan, or pizza crust... oh boy.

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4/4/15 9:21 P

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Here is a way to salvage milk beginning to turn, or just to make fresh cheese with. Remember to save the whey ("juice") found in your yogurt, which still contains proteins and benefits.

Ingredients
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1 cup of Greek yogurt (plain) or your own strained regular yogurt
Directions
Pour the skim milk and yogurt into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey (_ga- store whey in fridge or freezer for use in soups, baked goods, etc.) Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator.

Happy eating!
gralan
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Altered by Gralan for posting on Eating on a budget, originally from a Recipe courtesy Alton Brown, 2007

Read more at: www.foodnetwork.com/recipes/alton-br
ow
n/quick-cottage-cheese-recipe.html?oR>c=linkback


Edited by: GRALAN at: 4/4/2015 (21:23)
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4/2/15 6:01 P

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Here is a recipe for making a substitute for cake flour. Take 1C of APF (cup, all-purpose flour) and then replace 2 Tbsp flour with 2 Tbsp corn starch. Sift this flour mix 5 times.

Although the end product has a little less protein, the cornstarch works by competing with the flour for absorbing liquid. Thus, you have less gluten to deal with. Such a deal, eh? I learned this Baking 101 at joythebaker.com.

Anybody have a favorite cake mix, or a cake recipe?

Edited by: GRALAN at: 4/2/2015 (18:04)
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3/31/15 11:04 P

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I also posted this at the Frugal living with disabilities team, because it never hurts to spread good news around. I'm a member there, as my wife and I both suffering from health issues and she is disabled with Fibro and is on SSDI.

Had a hankering for a hot drink with little or no caffeine the other morning. I mean like zero-dark-thirty, probably 2am. I have insomnia. There was one packet of hot chocolate mix, for 6oz serving. Ugh.

We had no milk, but some Greek yogurt I thought might work. We use that as sour cream replacement, as well as mix with olive oil mayonaise for healthier sandwiches, etc.

1 pkg hot chocolate mix
3 heaping Tbsp Nestle Tollhouse cocoa
1 heaping Tbsp Greek Yogurt
1 Tbsp white sugar
1 tbsp molasses
1 Tbsp honey
+ at least 24oz hot water.

I mixed the first 3 items in a cereal bowl adding water as needed, using the back of a spoon. I continued mixing each item until I had a thick liquid. Then I put it in the bottom of a large insulated cup, and poured in the rest of the hot water. My goodness, it was great.

I'm going to try it without the prepared mix, save some money of course.

By the way, we like shopping $-tree, the 99 cent store, a local Mexican Grocery (Wed., all chix is 25% off), and sales of course. We've yet to frequent a food bank but one time. this must change.

Later gators!
_ga-
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Edited by: GRALAN at: 3/31/2015 (23:06)
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1/11/15 12:38 P

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I found this online:
2-Ingredient Pizza Dough
makes 2 medium pizza crusts or one extra large pizza crust

1 cup Greek Yogurt (Non-or Low-Fat Plain)
1 - 1½ cups self-rising flour

Combine yogurt and 1 cup flour in the bowl of an electric stand mixer. Mix until combined, scraping down the bowl as necessary until combined. Knead on medium high for 5 minutes. *see cook's note for hand mixing method

Slowly add additional flour as necessary to help dough come together. Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups)

Dust clean counter top with flour and remove dough from bowl. Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).

Roll out and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).

Cook's Note: If mixing by hand combine ingredients in a bowl and mix with spoon until combined. Flip out onto a well floured counter top and knead 5-8 minutes.

If you do not have self-rising flour, substitute: 1½ cups all-purpose flour, 1½ teaspoons baking powder and ¾ teaspoon salt. Mix together and use as directed in the recipe.

Btw, I love the baking mix recipe at the start of the thread! DIY Biskwit hahaha
- - - - -

There you go, on the journey... When eating pizza, do not let your right hand know what your left hand is doing. Trust me.

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7/31/13 8:05 A

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Tracy,
You come up with the greatest recipes, thank you for sharing them with us

Hugs

Danlin
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No body ever promised us a tomorrow.

Hate is a very strong word.

Think before we use it

Hugs DanLin

Have a wonderful day!!!!


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7/27/13 10:08 P

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Pizza Monkey Bread

Prep Time: 30 min
• Total Time: 1 hr
• Serving Size: Servings

Ingredients
• 1/2 cup (1 stick) butter, melted
• 1/2 teaspoon garlic salt
• 1 tablespoon Italian seasonings
• 2 cans Pillsbury Grands Homestyle Biscuits
• 2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, mushrooms, onions....whatever you'd like!)
• 1 cup marinara sauce
• 2 cups shredded Mozzarella cheese

Directions
1. 1Grease a bundt pan with cooking spray. Set aside.
2. 2Preheat oven to 350 degrees F.
3. 3In a small bowl, whisk together melted butter, garlic salt and Italian seasonings until combined. Set aside.
4. 4Remove biscuits from the cans. Take a raw biscuit, and cut a slit in the side. Use your fingers (or carefully use a knife) to open up the biscuit to form a "pocket" for the toppings.
5. 5Carefully tuck a pinch of cheese into the pocket of the biscuit, then add in a teaspoon or so or marinara sauce, then add in some pinches of your pizza toppings, top with a final pinch of cheese, then use your fingers to pinch together the dough to seal in the pocket. Be sure that it is well-sealed.
6. 6Dunk the pocket in the butter mixture on both sides, then place in the bundt pan with the seam side up.
7. 7Repeat with remaining biscuits until they are all filled and placed in the bundt pan side by side.
8. 8Pour any remaining butter mixture over the top of the biscuits in the bundt pan, then bake for 30 minutes until the dough is cooked and lightly browned. Remove and let sit for 5 minutes.
9. 9Carefully turn the bundt pan on top of a plate and give it a slight jiggle to release the monkey bread. Then remove the pan and serve the monkey bread with a side of extra marinara sauce for dipping.


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


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7/12/13 7:36 A

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Crock pot Ranch Pork chops:

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crock pot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.


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 
 
303.4
262.55
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180.85
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7/11/13 6:16 P

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The perfect party dip and you can eat the bowl.

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.
The perfect party dip and you can eat the bowl.

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

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 
 
303.4
262.55
221.7
180.85
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3/2/13 7:05 P

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Healthy Cookies

Servings: 8 • Size: 2 cookies • Old Points: 2 pts • Points+: 2 pt
Calories: 93 • Fat: 3.5 g • Carb: 15 g • Fiber: 2 g • Protein: 2 g • Sugar: 4.5 g
Sodium: 0.4 mg
Ingredients:
• 2 large ripe bananas, mashed
• 1 cup of uncooked quick oats*
• 1/4 cup crushed walnuts

Directions:
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet.
Bake 15 minutes. Makes 16 cookies.
*


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 
 
303.4
262.55
221.7
180.85
140
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11/25/12 3:34 P

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Roast Carrot Dip

10 carrots, peeled (1 ½ lbs/750g)
4 cloves of garlic
2 tbsps. Vegetable oil
½ cup light mayonnaise
¼ cup light sour cream
2 tsps. White wine vinegar
Pinch of salt,white sugar, pepper

Slice carrots lengthwise into ½ inch think widths. In large bowl, toss together, garlic and oil. Spread on baking sheet; roast in the bottom third of 425 F oven for 20 minutes. Remove garlic and set aside. Turn carrots; roast for 20 minutes longer or until tender.In food processor, puree carrots with garlic until smooth. Add mayonnaise, ¼ water, sour cream, vinegar, sugar, salt and pepper; pulse to blend. Transfer to serving dish; let cool to room temperature.
You can also add roasted peppers( red, yellow or green)and onions to the recipe really taste yummy!


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 
 
303.4
262.55
221.7
180.85
140
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12/21/11 11:02 A

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OH MY OATMEAL BAKE
Ingredients
2 cups uncooked quick-cooking oats
½ cup Splenda brown sugar
1/3 cup raisins
1 tsp baking powder
1 ½ cups fat-free milk
½ cup applesauce
¼ cup egg beaters
non-fat cooking spray
Method
1. Preheat oven to 375 degrees.
2. Combine oats, Splenda brown sugar, raisins and baking powder in a medium bowl.
3. Combine milk, applesauce and egg beaters.
4. Add milk mixture to oat mixture; stir well.
5. Lightly spray an 8-inch square baking dish with non-fat cooking spray and pour oat mixture in.
6. Bake at 375 degrees for 20 minutes.
Serve warm
Yield: 5 servings (serving size: 2/3 cup)

Nutritional Information:
Calories………………..103
Fat ………….................0.8 g
Protein……………........4g


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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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7/2/11 4:05 P

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Fresh Raspberry Breakfast Bread Pudding

5 to 6 cups coarsely crumbled or diced stale French bread, or rich white bread, crusts removed
1/2 pint container fresh raspberries
2 cups heavy cream
2 cups whole milk
1-1/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
Whipped cream for serving

Coat the slow cooker with butter-flavor nonstick cooking spray.
Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries. Repeat the layers, ending with the berries on top. In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F. Remove the lid and cook on HIGH for another 15 minutes.
Cover, turn off the cooker, and let the pudding stand to cool slightly. Serve warm or at room temperature, with whipped cream, if desired. Serves 6-8.

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 
 
303.4
262.55
221.7
180.85
140
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2/2/11 10:09 A

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HAM LOAF WITH MUSTARD SAUCE

2 lb. ground pork
1 lb. ground ham
1 beaten egg
1 1/2 c. milk
1/4 tsp. salt
1 c. dry bread crumbs
3 tbsp. tomato soup
1/2 tsp. paprika
2 tbsp. chopped onion
2 tbsp. chopped green pepper
Onion slices

Grind pork and ham together. Mix all ingredients except onion slices and place in buttered 9 x 5 inch loaf pan. Put onion slices on top and bake at 350 degrees for 1 1/2 hours. Serve with mustard sauce.

MUSTARD SAUCE:

1/2 c. tomato soup
1/2 c. vinegar
1/4 lb. butter
1/2 c. prepared mustard
1/2 c. sugar
3 egg yolks

Combine all ingredients. Cook slowly on low heat until thick. Serve on ham loaf.


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 
 
303.4
262.55
221.7
180.85
140
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1/9/11 2:33 P

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Curried Turkey & Apple Pita

1/2 lb cooked turkey, cut into 1/2" cubes 227 g
1 medium green onion, finely sliced 1
2 tbsp lemon juice 30 mL
1 tbsp curry powder, or to taste 15 mL
1 medium apple, cored and diced 1
1/2 cup plain yogurt 120 mL
1/4 cup apple sauce 60 mL
salt and pepper, to taste
4 leaves, Boston lettuce or your choice 4
2 pita pockets, each cut in half 2
1/4 cup sliced almonds, toasted 60 mL

Directions: In a medium bowl add the turkey, green onion, lemon juice, curry powder, apple, yoghurt, apple sauce and gently fold together. Adjust seasoning. In each of the pita halves place a leaf of lettuce. Divide the turkey mixture in four and fill each pita half. Sprinkle with toasted almonds. Serve and enjoy.Makes 2-4 servings.



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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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1/1/11 1:32 P

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Chicken Enchilada Casserole

4 boneless skinless chicken breast halves
1 - 10 ounce can condensed cream of mushroom soup
1 - 10 ounce can condensed cream of chicken soup
1 - 10 ounce can diced tomatoes with green chilies, mild or hot
10 flour tortillas
2 cups shredded cheddar cheese


Boil chicken until cooked through. Drain and cool. When cool enough to handle, tear the chicken apart.

Preheat oven to 375°F.

In a large bowl combine the chicken, both soups, and tomatoes. Mix well.

Cut the tortillas into fourths. In a large 9"x13" baking dish layer tortillas, then chicken mixture and cheese. Repeat another layer or two, until chicken mixture and cheese are gone, making sure the top layer is cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.

Great served with sour cream and salsa.

5 Servings



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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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12/2/10 10:09 P

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Tuna Salad Sandwich

Tuna: 1 can, drained
Pickles: 2 tbsp, chopped
Celery: 1-2 tbsp, chopped
Yogurt: 1-2 tbsp
Mayonnaise: 1-2 tbsp (or same amount of cream cheese)
Hard boiled egg: 1, peeled and chopped
Dried dill: 1 tbsp
Fresh lemon juice: 1/2-1 tbsp
Salt and pepper
Sliced tomatoes (optional)


Directions:

1. In a bowl, combine all ingredients and mix thoroughly. Taste and adjust the seasoning and lemon juice.

2. Serve the tuna salad with sliced tomatoes and toasted breads.




Edited by: ANGELMOM37 at: 12/2/2010 (22:10)
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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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Posts: 5,299
11/5/10 12:10 P

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Crustless Zucchini Quiche

Preheat oven to 375F/190C.

1 medium zucchini, in one inch/2 cm cubes

2 cups/500 mL cottage cheese

3 eggs, beaten

1 cup/250 mL Cheddar cheese, cubed

3 Tbsp/45 mL melted butter

3 Tbsp/45 mL flour

1 clove garlic

1 tsp/5 mL dried basil

1/2 tsp/2 mL salt

1/4 tsp/1 mL pepper

Grease a pie plate.
In a bowl, combine all of the ingredients. Mix well.
Pour into the pie plate.
Bake for at least 1 hour, until a knife inserted in the middle comes out clean.



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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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Posts: 5,299
10/11/10 9:17 A

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Cauliflower and Broccoli Melt

1 bag (16 ounces) frozen broccoli florets, thawed and drained
1 bag (16 ounces) frozen cauliflower, thawed and drained
1 cup mayonaise
3 tablespoons dijon mustard
1/2 teaspoon salt
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees. Combine the first 5 ingredients until veggies are evenly coated. Pour into a greased 1 1/2 quart baking dish. Sprinkle with cheese. Bake 25-30 minutes or until heated through and cheese is melted. Great as a side dish or as a topping on baked potatoes.


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 
 
303.4
262.55
221.7
180.85
140
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8/15/10 6:32 P

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Mom I'm Hungry" Snack Mix

Ingredients
3 cups Cheerios
3 cups Corn Chex
1 cup Kashi Cinnamon Harvest (This is similar to Shredded Wheat. I break the pieces in half.)
1/4 cup mini chocolate chips
1/4 cup peanut butter baking chips
3 boxes of miniature raisins

Directions
Measure out cereal and place in a plastic zipper bag. Add chips and raisins and shake it up. Shake before each serving to mix the chips and raisins. Makes approximately 12 - 2/3 cup servings.



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 
 
303.4
262.55
221.7
180.85
140
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7/6/10 9:27 P

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Ultimate Crock Pot Lasagna

Rich, explosive tomato flavors and garlic and onion-rich ground beef will turn your crock pot into a lasagna factory.


1 lb. ground beef
1 large onion
2 cloves garlic
1 can (29 ounce) tomato sauce
1 cup water
1 can( 6 ounce) tomato paste
1 tsp salt
1 tsp dried oregano
1 pack (8 ounce) no cook lasagna noodles
4 cups shredded mozzarella cheese
1 and 1/2 cup small curd cottage cheese
1/2 cup grated Parmesan cheese
Brown in skillet: beef, onion, garlic. Drain.
Add tomato sauce, water, paste, salt, and oregano and mix well.
Spread 1/4 sauce in ungreased 5 quart cooker, arrange noodles (break when needed), combine cheeses and spoon 1/3 over noodles, repeat layers twice, top with remaining sauce.
Cover and cook on low 4 to 5 hours or until noodles are tender.
Enjoy your crock pot lasagna.





EASY CROCK POT LASAGNA

1 pound chuck or 1/2 pound chuck
1/2 pound ground turkey
1 tsp Italian seasoning
1 28 oz jar spaghetti sauce (your favorite)
1/3 cup water
8 lasagna noodles
1 4 1/2 oz can mushrooms
1 15 oz carton ricotta cheese (optional)
2 cups shredded mozzarella cheese
Brown meat and seasoning, drain.
Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.
Layer with beef mixture, sauce and mushrooms.
Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.
Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.
Cover, cook on high 1 hour.
Reduce heat and cook on low 5 hrs.
Yield: 4 servings
I swear this works and in a large crock pot, the cooking time is even slower.


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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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5/3/10 11:00 P

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Easy Chicken Curry Recipe

INGREDIENTS:
• 300-400 grams chicken cut into chunks
• 1 large white onion, chopped
• 2-3 cloves garlic, minced
• 1/4 cup (60ml) olive oil
• 8 fl.oz (240ml) chicken stock
• 28 oz (796ml) can plum tomatoes, including juice
• 2-3 tablespoons (30-45ml) curry powder (to taste)
• salt to taste
• 1 cup (250ml) frozen peas
• 2 tbsp (30ml) fresh lemon juice
• almond slivers
• dried raisins
METHOD:
Sauté chicken in olive oil and add onions and garlic after a few minutes.
Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.
Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes.
Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.
Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice.
Simmer an additional 5 minutes and serve.
Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves.
Serve with steamed rice and roti flatbread.



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 
 
303.4
262.55
221.7
180.85
140
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3/20/10 8:03 A

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Quick Breakfast Fruit Pita

• Preparation time: 5 minutes
1⁄2 banana, crushed 1⁄2
1 tbsp flaxseed (ground or whole) 15 mL
1 tsp pumpkin seeds 5 mL
1 6-inch (15 cm) pita 1
1 strawberry, hulled and thinly sliced 1
1. In a small bowl, combine banana, flaxseed and pumpkin
seeds.
2. Toast pita and cut open. Stuff with banana mixture and
place slices of strawberry on top. Eat while still warm from
the toaster.




Minestrone with
Turkey Sausage

• Preparation time: 20 minutes / Cooking time: 80 minutes
1 tbsp vegetable oil 15 mL
1 lb turkey sausage, cut into chunks 500 g
1 clove garlic, minced 1
1 large onion, chopped 1
1⁄2 cup diced celery 125 mL
1⁄2 cup diced carrot 125 mL
1⁄2 cup diced green bell pepper 125 mL
1 can (28 oz/796 mL) tomatoes 1
4 cups reduced-sodium chicken broth 1 L
1 bay leaf 1
2 tbsp chopped fresh parsley 25 mL
1 tsp salt 5 mL
1⁄2 tsp dried basil 2 mL
1⁄4 tsp dried thyme 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
1 can (19 oz/540 mL) kidney beans, 1
drained and rinsed
1 cup tubetti pasta or other tiny pasta 250 mL
Freshly grated Parmesan cheese
1. In a large saucepan, heat oil over medium heat. Sauté
sausage, garlic, onion, celery, carrot and green pepper
until sausage is browned and vegetables are softened,
about 10 minutes; drain fat. Add tomatoes, broth, bay leaf,
parsley, salt, basil, thyme and pepper; bring to a boil.
Reduce heat, cover and simmer for 1 hour. Add beans and
pasta; simmer until pasta is tender, about 10 minutes.
2. Ladle into bowls and sprinkle with Parmesan cheese.



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 
 
303.4
262.55
221.7
180.85
140
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1/10/10 10:07 P

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Small Tuna Pies

• Preparation time
10 mins
Cooking time
20 mins
Servings
8
Children love this easy-to-make recipe. If you don't want to use tuna, substitute it with salmon.
Ingredients
1. 1 tin (170 g) tuna
2. 1/4 cup (65 mL) mayonnaise
3. 1 soft-boiled egg
4. 2 green onions
5. Salt and pepper, to taste
6. 1 roll of Pillsbury crescent dough
7. Mozzarella cheese
Steps
1. Combine the first 5 ingredients.
2. Place the dough in 8 muffin cups and fill with the mixture.
3. Sprinkle with the cheese and bake at 350 F (180 C) until the pastry is golden brown



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 
 
303.4
262.55
221.7
180.85
140
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1/7/10 10:33 P

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Spinach and Yogurt Dip

Main Ingredients:

Spinach: 1 package frozen (about 1 pound)
Yogurt: 3 cups
Onion: 1 small
Salt: 1/4 tsp (or to taste)
Pepper: 1/8 tsp (or to taste)
Vegetable oil: 1 tbsp

Directions:

1. Cook the frozen spinach according to the package instruction. Drain the excess water completely.

2. Slice the onion. Heat the oil in a frying pan over medium heat and fry onion for 5 minutes or until golden.

3. In a medium bowl, mix together the spinach, fried onion, yogurt, salt and pepper.

4. Chill until serving. You can decorate the dish with some herbs (such as dried mint) and/or whipped cream.


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 
 
303.4
262.55
221.7
180.85
140
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1/7/10 10:29 P

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Tuna and white bean salad


Main Ingredients:

Tuna: 1 can (190 grams), drained
White bean: 1 can (540 ml), drained
Pickles: 1/2 cup, chopped
Fresh parsley: 1-2 tbsp, chopped
Fresh mint: 1 tbsp; chopped
Onion Spring: 1-2 tbsp, chopped
Red bell pepper: 1/4 cup, chopped
Fresh lemon juice: 1-2 tbsp
Olive oil: 1-2 tbsp
Salt and pepper


Directions:

1. In a bowl, combine all ingredients and mix thoroughly.

2. Taste and adjust the seasoning, lemon juice and olive oil.




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 
 
303.4
262.55
221.7
180.85
140
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9/28/09 3:34 P

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Breakfast Berry Bread Pudding (Crock Pot Recipe)

Cook Time
1 hour on LOW
2 hours on HIGH
Slow Cooker
6 - 6.5 Quarts


Ingredients
8 cups 1 inch cubed bread, preferably dense loaf of Italian or sourdough
3 cups sliced fresh strawberries
2 cups fresh blueberries
7 large eggs, beaten
7 cups milk (1% or greater)
2 tablespoons vanilla extract
2 1/2 tablespoons cinnamon
1 ½ cups brown sugar (increase to 2 cups if making bread pudding for dessert)
Directions
1. Butter the inside of the Crock-Pot® slow cooker stoneware.
2. Place the bread and berries into the stoneware and toss to combine.
3. Combine the remainder of ingredients in a separate bowl and whisk to blend.
4. Pour over bread and berries and toss to blend.
5. Set Crock-Pot® slow cooker to High and cook for 2 hours. Turn to low and cook for 1 – 1 ½ hours more.
6. Remove stoneware from heating unit and allow to cool and set prior to serving.



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 
 
303.4
262.55
221.7
180.85
140
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9/28/09 3:33 P

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Sweet Potato Sausage Bake with Maple Syrup

A savory-sweet breakfast casserole with bread, sausage, sweet potatoes, pumpkin and maple syrup.

Ingredients
• 1 12 ounce package breakfast sausage
• 12 eggs
• 2 15 ounce cans sweet potatoes or yams, drained and mashed
• 1/4 cup brown sugar
• 1 12 ounce can evaporated milk
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon maple flavoring
• 15 slices whole grain bread, cubed
• 1 20 ounce can crushed pineapple, undrained
• 1/4 cup maple syrup
• 2 tablespoons butter

Method
Preheat oven to 350 degrees and grease a 13 X 9 baking dish. In a large skillet, cook sausage over medium high heat until browned. With a slotted spoon, remove to a paper towel lined plate to drain. When cool, cut into 1/4 inch slices. In a large bowl, whisk eggs, sweet potatoes, brown sugar, milk, pumpkin pie spice, salt and maple flavoring. Fold in bread and sausage. Transfer to prepared baking dish and bake 40-45 minutes, or until set in center. Meanwhile, in a medium saucepan, heat pineapple and maple syrup until hot and bubbling. Add butter and stir until melted. To serve, cut casserole into squares and top with pineapple sauce.


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 
 
303.4
262.55
221.7
180.85
140
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6/16/09 10:19 A

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Slow-Cooker Chicken Posole
Serves 4
Active Time: 10 minutes
Total Time: 3 hours 30 minutes

INGREDIENTS
1 can (15 oz) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz) mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
5 chicken thighs
(1 1⁄2 lbs), skin removed
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)

PREPARATION
1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1⁄2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.
2. Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips

Per serving: 262 cal, 22 g pro, 26 g car, 5 g fiber, 7 g fat (1 g sat fat), 80 mg chol, 1083 mg sod




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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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5/15/09 10:45 A

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Breakfast Pizza
8 servings Prep: 25 minutes
Bake: 10 minutes



Ingredients

Nonstick cooking spray
1-1/2 cups frozen loose-pack diced hash brown potatoes with peppers and onion
1 clove garlic, minced
1-1/2 cups refrigerated or frozen egg product, thawed, or 6 eggs, beaten
1/3 cup fat-free milk
1 tablespoon snipped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 14-ounce Italian bread shell (Boboli)
1 cup shredded part-skim mozzarella cheese (4 ounces)
2 plum tomatoes, halved lengthwise and sliced
1/4 cup shredded fresh basil

Directions

1. Preheat oven to 375 degrees F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until the vegetables are tender.

2. In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat.

3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes, and the remaining cheese.

4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil. Cut into wedges to 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 
 
303.4
262.55
221.7
180.85
140
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Posts: 5,299
1/14/09 5:51 P

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Cinnamon-Oatmeal Muffins

Ingredients

• 1 1/2cups all-purpose flour
• 1 Tbl baking powder
• ¼ tsp salt
• 3/4cup quick-cooking oats, uncooked
• 2/3 cup brown sugar
• ¾ tsp ground cinnamon
• ¾ cup skim milk
• ¼ cup unsweetened applesauce
• 1 ½ Tbl vegetable oil
• 3 egg whites
• nonstick vegetable spray

Directions

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
2. Combine milk, applesauce, oil and egg white; add to dry ingredients, stirring just until dry ingredients are moistened.
3. Spoon batter into 12 muffin pan cups coated with cooking spray, filling each three-fourths full.
4. Bake at 400º F for 18 to 20 minutes or until golden. Remove from pan immediately.

Makes 12 servings. Per Serving: 1 Starch, 1/2 Fat.
Nutrition Info Per Serving
Calories 133
Carbohydrate 12g
Protein 3.8g
Fat 2.3g
Cholesterol 10mg
Sodium 98mg


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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:29 P

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Baking Mix Muffins

2 ¼ cup baking mix ¾ cup water
¼ cup sugar 1/3 cup vegetable oil
1 egg

Mix dry baking mix and sugar. Add egg, water and vegetable oil to dry ingredients. Mix only enough to moisten flour. The batter will be lumpy. Fill greased muffin tins twothirds full. Bake at 400° for 20 minutes.
*For an added surprise fill muffin cup halfway and then add a spoonful of jelly. Top with more batter. Add raisins, cinnamon or nuts for gourmet muffins.
Makes 12-15 muffins.




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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:29 P

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Homemade Granola

3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
5 cups oatmeal
1/2 cup dry milk
3/4 tsp. cinnamon
pinch of salt
1/2 cup raisins

Mix brown sugar, oil and honey in a saucepan. Bring to a boil and heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour syrup over dry mixture and mix well. Bake at 375° for 10 minutes. Stir occasionally. Let cool in pan. Add raisins and stir. Store in an airtight container. You can also add wheat germ, coconut, nuts, dates and other dried fruit but this will increase the cost of the granola. Makes 5 cups.




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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:27 P

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Overnight Coffee Cake

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk

Topping:

1/2 cup brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg

Sift first 5 ingredients and set aside. Cream margarine and sugars. Add eggs and beat well. Add dry ingredients alternating with buttermilk. Spread in well greased 9 x 13 pan. Mix topping ingredients and sprinkle on top of batter. Cover with foil and refrigerate for 8 hours or overnight. Bake for 45 minutes at 350°. To test, insert a toothpick in it and when it comes out clean you know it is done.

This is an easy recipe to half.



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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:27 P

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Breakfast Puffs

2 cups baking mix 1/2 cup milk
1/4 cup sugar 1 egg
1/4 tsp. nutmeg 1/2 cup butter or margarine, melted
2 Tbsp. butter or margarine, 2/3 cup sugar
softened 1 tsp. ground cinnamon

Heat oven to 400°. Grease 24 mini muffin cups. Mix baking mix, sugar, nutmeg, margarine, milk and egg. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Bake 10 minutes. Mix sugar and cinnamon in a bowl. Quickly roll the puffs in melted margarine, then in the cinnamon and sugar mixture. Makes 24 puffs.



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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:25 P

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Pumpkin Pancakes

2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)

Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce

1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice

Mix together until well blended.


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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:24 P

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Baking Mix Pancakes

2 ¼ cups baking mix 1 ½ cups water
¼ cup sugar 2 Tbsp. vegetable oil
1 egg

Mix ingredients until moist. The batter should be lumpy. Cook on a hot greased griddle. Flip when bubbles break on the surface and the edges begin to dry.
Makes 15-18 medium pancakes.



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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:23 P

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Baking Mix Biscuits

2 ¼ cups baking mix
2/3 cup water or milk

Mix lightly until dough forms a ball. Turn onto a lightly floured surface. Knead 10-12 times. Roll dough about ½ inch thick. Cut with a 2-inch cutter or the rim of a glass dipped in flour. Bake at 450 for 1012 minutes on an ungreased cookie sheet. For drop biscuits, use 1 cup water and drop by tablespoonfuls onto a baking sheet. Makes one dozen.
|*For cheese biscuits, add ¼ cup cheddar cheese.





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 
 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:22 P

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Baking Mix

9 cups flour 2 tsp. salt
2/3 cup dry milk 1 cup shortening or
3 Tbsp. baking powder
½ shortening and ½ butter*

Mix flour and other dry ingredients. Cut in shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.

This recipes uses a 5-pound sack of flour when doubled.
*Refrigerate if using butter.



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 
 
303.4
262.55
221.7
180.85
140
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