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SOMDGIRL83's Photo SOMDGIRL83 SparkPoints: (0)
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1/24/08 12:10 P

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These menus are great ideas. I think I will use one at my next meeting of the walkers in my area, when the dinner is at my house. THANKS!

"You must begin to think of yourself as becoming the person you want to be."

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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/24/08 1:28 A

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I AGREE WITH YOU SHERRY WHAT A MENU THAT IS TO HAVE FOR FUTURE USE......YUMMIES FOR OUR TUMMIES....

CAROL
LOVE TO COOK TEAM LEADER
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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SHERRYMER's Photo SHERRYMER SparkPoints: (0)
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1/23/08 2:22 P

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I love Roma Tomatoes, but that recipe for
Maltese Pizza has my mouth watering. Thanks for sharing

Sherry (Mama Hawk)
GO WHITE HAWKS

The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.
--Helen Keller

Jan 1, 2007 295.6
Jan 5, 2007 290.8 --- lost-
January 1, 2007 295.6
February 9, 2007 287.6

Total lost 2007 - 8.0


 
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DAMIENDUCKS's Photo DAMIENDUCKS Posts: 3,855
1/23/08 11:10 A

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When I lived in Malta a couple years ago, I practically lived off of 3 things (tomatoes, mozarella, and olive oil!)...Here's a few healthier adaptations of my favorite dishes:

Mozzarella Salad
1 lb. fresh mozzarella, cut into 1/2 or 1 inch cubes
1 lb. fresh grape tomatoes
2 T. fresh chopped basil
1 T. fresh chopped oregano
zest of 1 lemon, finely chopped
cracked black pepper to taste
olive oil to taste (about 2 T. worked for me)
Combine everything in a bowl and let marinate (unrefrigerated) for an hour or so before eating. (Serves 8 as an appetizer/side. Serves 4 as a pasta topping).

Nutrition info (for 8 servings): Calories 185.8; Total Fat 12.6g; Saturated Fat 6.2g; Polyunsaturated Fat 0.6g; Monounsaturated Fat 5.1g; Cholesterol 32.9mg; Sodium 269.3mg; Potassium 175.6mg; Total Carbohydrate 4.2g; Dietary Fiber 0.6g; Sugars 0.0g; Protein 14.3g

Hobz biz Zjet (Bread w/ Tomatoes)
1 fresh crusty baguette-style loaf of bread
4-6 medium roma tomatoes, diced and drained (about 1-1/2 cups total)
1 small can tuna, drained well
1/2 tsp. capers, minced
olive oil
Cut bread into 1-inch slices; brush with olive oil on one side. Mix together tomatoes, tuna, and capers. Add enough olive oil so that the mixture holds together well. Season with salt and pepper to taste and spread over bread slices on the non-oiled side. Grill for a few minutes, till the bottom is toasty and the topping is warm. Serves 12 as an appetizer. (This was the ultimate bar food on the island...it was everywhere, and it was awesome. Some places skipped the tuna, but it's much more filling with the fish, I think!)

Nutrition info per slice: Calories 130.2; Total Fat 3.4g; Saturated Fat 0.6g; Polyunsaturated Fat 0.5g; Monounsaturated Fat 2.1g; Cholesterol 4.1mg; Sodium 246.8mg; Potassium 139.6mg; Total Carbohydrate 18.1g; Dietary Fiber 1.3g; Sugars 0.1g; Protein 6.6g

Maltese Pizza
1/2 c. warm water
2 tsp. rapid rise yeast
1/2 tsp. salt
1 tsp. honey or sugar
1 tsp. olive oil
1-1/2 c. whole wheat flour
3 very ripe roma tomatoes, rinsed and patted dry
1 hard boiled egg, cut into 8 wedges
2 oz. VERY thinly sliced ham, cut into several long strips
3 T. sliced black olives (about 8 olives)
1 c. fresh shredded mozzarella
For the crust, combine water, yeast, salt, honey, and oil in medium mixing bowl. Let sit a couple minutes till bubbly. Add 1/2 c. flour and whisk till very smooth. Switch to a wooden spoon and stir in remaining flour till soft dough forms. Knead a couple minutes, till smooth and elastic (adding more flour if needed, but don't add too much flour--it's a soft dough). Let sit for 15-20 minutes, till nearly doubled in size. While crust is rising, skewer tomatoes and roast over the flame on your cooktop till the skin is well blackened (you can also roast them in a 400 degree oven for 15 minutes, but it's much more fun to use the burner!). Wrap tomatoes in paper towels immediately after removing from heat and let sit 5 minutes. After tomatoes have sat for a few minutes, rub off skin, place tomatoes in a bowl, and roughly mash with the back of a spoon. Set aside to cool a bit before assembling pizza. When crust is risen, roll out very thin, prick with a fork all over, and pre-bake in 400 degree oven for 5 minutes. When crust is done pre-baking, spread mashed tomatoes over crust evenly. Top with strips of ham, and arrange egg wedges evenly over pizza. Sprinkle with olives and mozzarella and return to oven and bake (still at 400 degrees) for 12-15 minutes, till crust is crisp and cheese is golden and melted. Serves 8.

Nutrition info per slice: Calories 139.8; Total Fat 3.9g; Saturated Fat 1.4g; Polyunsaturated Fat 0.3g; Monounsaturated Fat 1.7g; Cholesterol 37.3mg; Sodium 446.5mg; Potassium 116.9mg; Total Carbohydrate 19.1g; Dietary Fiber 3.2g; Sugars 0.0g; Protein 8.5g



Edited by: DAMIENDUCKS at: 1/23/2008 (14:46)
If I can't be a good example, then I'll just have to be a horrible warning. ~Catherine Aird

~~~__o
__ -\ , _
( * ) / ( * )
~~~~~~~


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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/23/08 12:22 A

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OOOOOOOOH THANKEE THANKEE THANKEE I DO SO APPRECIATE THAT.......I DON'T KNOW ABOUT THE FEARLESS PART THOUGH..............HMMMMMMMMM WILL HAVE TO CONTEMPLATE THAT SOME MORE.......INSERT DATA IN LEFT EAR, RESULTS POP OUT RIGHT EAR.......LOL

CAROL
LOVE TO COOK TEAM LEADER
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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SHERRYMER's Photo SHERRYMER SparkPoints: (0)
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1/23/08 12:08 A

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Since our fearless leader likes salads, here is another one to fit the category.

emoticon emoticon
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Grape and Feta Salad

Serving Size : 10
1 head iceberg lettuce -- cut in bite sized pieces
1 head red leaf lettuce -- cut in bite sized pieces
2 carrots -- thinly sliced
8 ounces broccoli florets
6 radishes -- thinly sliced
3 Roma tomatoes -- diced
1 pound seedless grapes
1/2 cup slivered almonds
1 1/2 cups feta cheese -- crumbled
1/2 cup vinaigrette

In a large serving bowl, toss together the iceberg lettuce, leaf lettuce, carrots, broccoli, radishes and tomatoes. Place the grapes on top. You may chill the salad until needed at this point if you wish. Just before serving, sprinkle in the almonds and feta cheese. Toss with the salad dressing to taste, if desired.

Per Serving 205 Calories; 15g Fat (63.6% calories from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat.

NOTES : This is a really great refreshing salad for summer or company. It will get you many compliments




Sherry (Mama Hawk)
GO WHITE HAWKS

The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.
--Helen Keller

Jan 1, 2007 295.6
Jan 5, 2007 290.8 --- lost-
January 1, 2007 295.6
February 9, 2007 287.6

Total lost 2007 - 8.0


 
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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/22/08 11:35 P

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GREAT A NEW SALAD RECIPE TOO, WAY TO GO WE LOVE SALADS AROUND HERE. THANKS FOR SHARING.....

CAROL
LOVE TO COOK TEAM LEADER
DOGLOVERS TEAM LEADER
DOXIE LOVERS CO TEAM LEADER


"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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LESLIEJEAN43's Photo LESLIEJEAN43 Posts: 27,903
1/22/08 3:11 P

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That salad sounds fabulous! Thanks.
Leslie emoticon

"Any idiot can face a crisis. It's the day-to-day living that wears you out."
---Anton Chekhov



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SHERRYMER's Photo SHERRYMER SparkPoints: (0)
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1/22/08 2:49 P

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Thought I would share this easy recipe


* Exported from MasterCook *

Mediterranean Salad with Yogurt Dressing
Serving Size : 6

1 cup radishes -- thinly sliced
2 English cucumbers -- thinly sliced
1/4 red onion -- thinly sliced
1 head romaine lettuce -- thinly sliced
1 cup feta cheese -- crumbled
2 cups yogurt, skim milk
2 cloves garlic -- minced
1/4 cup red wine vinegar
3 tablespoons olive oil
1/4 cup fresh mint -- chopped
salt and pepper -- to taste

Place all vegetables and Feta cheese in a bowl and toss. Combine yogurt, garlic, red wine vinegar, olive oil, mint and salt and pepper and mix well. Pour dressing over salad and toss.

Per Serving 214 Calories; 13g Fat (50.6% calories from fat); 12g Protein; 16g Carbohydrate; 4g Dietary Fiber; 24mg Cholesterol; 358mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.





Sherry (Mama Hawk)
GO WHITE HAWKS

The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.
--Helen Keller

Jan 1, 2007 295.6
Jan 5, 2007 290.8 --- lost-
January 1, 2007 295.6
February 9, 2007 287.6

Total lost 2007 - 8.0


 
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JLPNURSE's Photo JLPNURSE SparkPoints: (161,204)
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1/22/08 6:41 A

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I love mediterranian food! These recipes are great!

LPEDRONCELLI's Photo LPEDRONCELLI Posts: 586
1/22/08 6:21 A

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not only do recipes sound yummy, but it is fun to think of warmer places right now in all this cold!!! :) emoticon

Lori

"The definition of Insanity is to keep doing the same things and expect different results"

"And if not now, when"
-Talmud




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PANNET Posts: 109
1/17/08 9:22 P

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yeah!! I just added my first item to my favorites!

 
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NANCY_PTTRSN Posts: 938
1/17/08 9:51 A

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we are ISLAND hopping all around the seas!

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2BSKINNY4ME's Photo 2BSKINNY4ME SparkPoints: (0)
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1/17/08 7:34 A

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yummmmmm

Mini Goal : go down 10 pounds in 30 days.. From 188- 178 BY 10-10-10


wt wise: to fit in those sz 13 LEI jeans

emotionally: to love exercise as much as I love oreos

physically: 40 mins a day even if I don't want to ( that means making time)

spirtually: To love how I look even if I am not perfect!!!


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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/17/08 1:08 A

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OOOOOOH WE ARE GOING FROM THE ISLANDS TO MEDITERANEAN WHAT A JUMP BUT LOVE THESE RECIPES THEY ALL SO SOOOOOOOOOO GOOOOOOOOOODDDDDD, CAN'T WAIT TO GIVE THEM ALL A TRY, THANKS FOR SHARING THEM...

CAROL
LOVE TO COOK TEAM LEADER
DOGLOVERS TEAM LEADER
DOXIE LOVERS CO TEAM LEADER


"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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SHERRYMER's Photo SHERRYMER SparkPoints: (0)
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1/17/08 12:13 A

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These recipes are making me hungry

Sherry (Mama Hawk)
GO WHITE HAWKS

The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.
--Helen Keller

Jan 1, 2007 295.6
Jan 5, 2007 290.8 --- lost-
January 1, 2007 295.6
February 9, 2007 287.6

Total lost 2007 - 8.0


 
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SASSYNSAMBO's Photo SASSYNSAMBO SparkPoints: (0)
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1/16/08 10:18 P

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yummy recipes must try them all

Sassynsambo
____________________ Always Say A Prayer

Starting weight in
12/09/07 ---171.5
01/10/08 --- 161.5
01/13/08 --- 159
02/07/08 --- 156.5

With God All Things
Are Possible


 
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HHHBYE Posts: 2,908
1/16/08 10:08 P

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Sounds great... Could someone upload them to sparkrecipes to make them easier to track?

If you *think* you can do something, or that you cannot, either way, *you are right*


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LESLIEJEAN43's Photo LESLIEJEAN43 Posts: 27,903
1/16/08 9:58 P

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Pannet, go to the bottom of the page and there is an option to add this to your favourites; I just did too!
Leslie emoticon

"Any idiot can face a crisis. It's the day-to-day living that wears you out."
---Anton Chekhov



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PANNET Posts: 109
1/16/08 8:58 P

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how do I add this to my favorites?

 
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BIKINIBOUND!!'s Photo BIKINIBOUND!! Posts: 1,784
1/16/08 8:46 P

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MMM..the figs look yummy! May have to venture that one this summer!

Go Buckeyes!!
Go Steelers!!
*Debbi*
Original start weight 241 4/24/06
Ultimate goal: 130-150#

Joined Curves 10/15/07
239.5# 42.1% body fat
See my blog for continuing progress!


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KIERAE's Photo KIERAE SparkPoints: (177,778)
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1/16/08 7:55 P

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mediterranean Chicken with Artichokes

4 boneless, skinless chicken breast halves, cut into 2" pieces
2 T olive oil
Salt and pepper to taste
1 medium onion, chopped
1 red bell pepper, seeded and cut into strips
4 cloves of garlic, pressed
1 tsp oregano
1/4 tsp red pepper flakes
1/4 cups balsamic vinegar
1 pkg frozen artichoke hearts, thawed and halved
1 14.5 oz can chicken broth, plus 1/4 cup water
1/2 cup crumbled Feta cheese

Heat half of olive oil in skillet over medium-high heat. Brown chicken, salting and peppering to taste. Remove chicken from skillet. Add remaining oil, onion, garlic, and bell pepper. Cook until onion is translucent. Add oregano and red pepper flakes, stir, and remove from skillet. Add vinegar to skillet and heat, scraping up the browned bits from the bottom of skillet, and reducing vinegar until almost evaporated. Add artichoke hearts, broth, and water, then chicken and vegetables. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce is thickened. Serve with crumbled Feta on top.

4 servings
Nutrition per serving: 266 calories, 12 g fat, 31 g protein, 7 g carbohydrate

Note, I used about half the olive oil and it was still good. Next time, I think calamata olives would be a good addition.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae

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ae

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NANCY_PTTRSN Posts: 938
1/16/08 7:54 P

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Greek Chicken Pasta Serves: 4
Hands-OnTime: 15 Minutes
Cooking Time: 15 Minutes
Total Time: 30 Minutes


Ingredients:
11 ounces uncooked pasta
2 teaspoons olive oil
1-1/3 cloves garlic, crushed
1/3 cup chopped red onion
11 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
2/3 (14 ounce) can marinated artichoke hearts, drained and chopped
2/3 large tomato, chopped
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon and 1 teaspoon lemon juice
1-1/4 teaspoons dried oregano
salt and pepper to taste
1-1/3 lemons, wedged, for garnish


Directions:
1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3 Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Submitted by: Lalena
Nutrition Info (per serving)
Calories 438 (22% from fat) | Protein 31.3g | Fat 11.4g (sat 2.7g) | Carbohydrate 56.9g | Fiber 8g | Cholesterol 110mg | Iron 4mg | Sodium 460mg | Calcium 121mg
2008 Women's Health



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NANCY_PTTRSN Posts: 938
1/16/08 7:51 P

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Figs Oozing with Goat Cheese Serves: 4
Hands-OnTime: 15 Minutes
Cooking Time: 3 Minutes
Total Time: 18 Minutes


Ingredients:
8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey
skewers


Directions:
1 Preheat grill for medium heat.
2 Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer.
3 Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

Submitted by: Linda
Nutrition Info (per serving)
Calories 260 (14% from fat) | Protein 4.3g | Fat 4.7g (sat 3g) | Carbohydrate 55.4g | Cholesterol 11mg | Iron 1mg | Sodium 304mg | Calcium 103mg
2008 Women's Health



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EMDEDE's Photo EMDEDE Posts: 332
1/16/08 7:41 P

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Yum. Looks delicious!

SW: 179
GW: 150 (05/05/08)


 
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NANCY_PTTRSN Posts: 938
1/16/08 7:36 P

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Greek Egg-Lemon Soup Serves: 2


Ingredients:
2 1/2 cups chicken broth
1/4 cup orzo
1 egg
1 1/2 tablespoons lemon juice
1 cup packed baby spinach leaves
Salt and pepper to taste


Directions:
1 In a medium saucepan, bring broth to a boil. Add orzo. Lower heat and simmer until tender, about 8 minutes. Meanwhile, in a medium bowl, whisk together egg and lemon juice.
2 Remove pot from heat and, using a strainer, measure out 1/2 cup hot broth. Pour broth slowly into the egg-lemon mixture, whisking to keep eggs from scrambling. Pour egg mixture back into soup pot, whisking constantly.
3 Add spinach and return to burner over very low heat, stirring until spinach wilts, 1 to 2 minutes. Season with salt and pepper.

Submitted by: Sarah Breckenridge
Nutrition Info (per serving)
Calories 172 (28% from fat) | Protein 9.5g | Fat 5.4g (sat 1.5g) | Carbohydrate 21.7g | Fiber 1.2g | Cholesterol 106mg | Iron 2mg | Sodium 1488mg | Calcium 33mg
2008 Women's Health



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