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LANIEBABE's Photo LANIEBABE Posts: 5,486
8/11/12 1:39 P

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Bean Enchiladas Recipe
• 12 corn tortillas
• 1 cup onions
• 1 cup potatoes
• 1 cup canned beans, your favorite kind
• 1 cup zucchini, diced
• 1 cup olives, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon Lawry seasoning
• 2 cups enchilada sauce, canned
• 2 cups spaghetti sauce, from a jar
• Non-stick spray (optional)
These enchiladas are cholesterol free and very low in fat. They have a special taste because of the potatoes in the filling and the addition of spaghetti sauce
Boil or steam the potatoes until almost done, but still firm, If you want to, peel the skin off with a knife while the potatoes are still warm. Dice the potatoes into small cubes. Next, sauté the onions in oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking. In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sautéed onions. Season with salt, oregano, and Lawry spice to taste, and mix well. You can use any of your favorite seasonings.
Next, combine the enchilada sauce and spaghetti sauce in a bowl and mix well. If you want to make the corn tortillas softer before rolling the enchiladas, heat a drop of oil in a non-stick skillet and cook them briefly on each side, one at a time. Transfer them to a plate.
Grease or use non-stick spray to lightly coat a large ovenproof baking dish. You are now ready to roll your enchiladas. One at a time, spread a spoonful of the sauce on a corn tortilla, fill with 1/4 cup of the vegetable bean mixture, and roll up each tortilla. Place them in the baking dish, seam side down. Alternatively, you can dip each corn tortilla in the sauce before you add the filling, making sure that you coat each side of the tortilla with sauce. After all the tortillas are filled and rolled and in the baking dish, cover them with the red sauce, adding as much sauce as you like.
Bake in the oven at 350º for 20-25 minutes if you leave the dish uncovered. For a softer enchilada, cover the dish with foil on top and then bake for 45-50 minutes. Garnish with lettuce, tomatoes, and avocados and enjoy!




I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
GMASANDIE's Photo GMASANDIE Posts: 42,968
12/17/11 3:04 P

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Hot Cocoa Cookies

Ingredients:
1 11.5-ounce package milk chocolate chips, divided
1/2 cup brown sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon baking powder
1 5-ounce package Ocean Spray® Craisins® Cherry Juice Infused Dried Cranberries
2 cups miniature marshmallows

Directions:
Preheat oven to 350º F. Line large cookie sheet with parchment paper or spray with cooking spray.

Pour ¾ cup chocolate chips into a large, uncovered microwave-safe bowl. Set remaining chocolate chips aside. Microwave chocolate chips for 1 ½ to 2 minutes. Stir until chocolate is smooth.

Add brown sugar, butter, eggs, and vanilla. Using an electric mixer, beat at medium high speed, scraping bowl often, until mixture is creamy and lighter in color (1 minute).

Add flour, baking powder, and salt. Continue beating, scraping bowl often, until well mixed (1 minute).

Stir in Craisins® and remaining chocolate chips.

Drop by 1-1/2 tablespoonfuls onto prepared cookie sheet. Bake for 8 minutes. Remove cookie sheet from oven and top each cookie with 4 or 5 miniature marshmallows. Cool completely on wire racks.

Return cookie sheet to oven and continue baking until cookies and marshmallows are slightly puffed (2 to 3 minutes).

Cool cookies on parchment paper 5 minutes. Remove cookies from cookie sheet; finish cooling on wire rack. Store in covered container.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
11/12/11 9:34 A

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Thanksgiving Blessings Mix

2 cups Bugles corn snacks
2 cups small pretzel twists
1 cup candy corn
1 cup dried mixed fruit bits, raisins or dried cranberries
1 cup dry roasted peanuts or sunflower seeds
1 cup chocolate M&M brand candies
1 cup chocolate kisses

Using a quart sized wide mouth canning jar, layer ingredients listed above starting with the bugles. Once jar is filled obtain some holiday material and cut out a square for a decorative jar lid, or use ribbon to decorate the lid. Makes about 2-1/2 quarts. Explanation of recipe to go with the mix...

~Bugles are included as they are shaped like a horn of plenty, a symbol of our nations abundance. Pretzels are arms folded in prayer, a freedom sought by those who founded our country. Candy corn represents the sacrifices of the pilgrims first winter as food was so scarce they survived on just a few kernals of corn a day. Nuts and sunflower seeds are our promise of a future harvest that one will reap if the seeds are planted and tended with diligence. Dried fruits represent the harvest gifts we obtain from our bountiful land. M&M's represent memories of those who came before us to guide us to a blessed future. Chocolate kisses remind us of the love of family and friends that sweetens our lives~

I would put this mix in small plastic bags with a printed copy of the explanation of the mix, giving each guest one. It would be easy to double or even triple the recipe if you have a crowd.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
11/9/11 7:29 P

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No Bake Pumpkin Pie

1 can pumpkin
2 cups cool whip
1 -2 teaspoon pumpkin pie spice
1 package cheesecake pudding (3oz)
1 9 inch pie crust (ready to eat)

Directions
Combine pumpkin, cool whip and pumpkin pie spice until well mixed. Add dry pudding and continue to mix until thick. Add to pie crust and refrigerate (atleast 2 hours) until ready to serve.




Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
10/29/11 7:23 A

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Deep fried Macaroni and cheese

Prepare your favorite mac and cheese. When it is done put in refrigerator for a couple hours.

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. (I used a small one, about one inch) Place mac balls on the prepared baking sheet and freeze for at least 2 hours. I put mine in a plastic container with a lid. If you need to make two layers put plastic wrap or foil between layers. You don't want the balls touching each other.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Alternate recipe...I didn't use the seasonings, but will next time. I dipped the balls in flour, then egg wash, then crispy panko crumbs. The rest is the same.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
10/3/11 10:00 A

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(this is good and easy should you need to take a dish or dessert some place and haven'tt much time)

If you want a really moist and easy cake, take any flavor cake mix and mix as directed then add a whole can of the frosting right in with the cake mix. Mix them together well. This is so moist it doesn't need frosting...I made it for Summer to take to work using a German Chocolate cake and a can of coconut pecan frosting. It was awesome...makes a good bundt cake and not overly sweet. I know of someone who used a butter golden yellow cake mix with a can of homestyle cream cheese frosting. You can drizzle a glaze over it but it is not necessary. Or you can lightly sprinkle to top with powdered sugar for looks.There are so many possibilities.


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
9/4/11 3:34 P

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(this is so easy and different)


Pumpkin Perfect" Oatmeal Cookies

These hearty moist cookies are chewy in texture and golden in color. They are easily made with a convenience cookie mix, substituting the butter with pumpkin and a touch of oil. The pumpkin helps to reduce the fat and cholesterol in this recipe. It also works to maintain the moistness, while creating an attractive and deliciously sweet treat.

Ingredients
1 pkg. (17.5 oz.) oatmeal cookie mix
1/2 cup LIBBY'S® 100% Pure Pumpkin
3 tablespoons vegetable oil
1 large egg
1 cup sweetened dried cranberries, raisins or nuts (optional)
Directions
PREHEAT oven to 375º F.

COMBINE cookie mix, pumpkin, oil and egg in large bowl. Stir in dried cranberries, if desired. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until lightly browned and set in centers. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store cookies in covered container.

Makes 3 dozen cookies


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
7/9/11 9:02 A

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emoticon emoticon emoticon A dip for fruit

This dip has been around for years. I don't know where it originated. There are only 2 ingredients. It is delicious dip for strawberries or other fresh fruit.

1 - 8 oz. bar of cream cheese (could use ff)
1 - 7 oz. jar of marshmallow cream

Beat the cream cheese till fluffy. Add 1 jar of marshmallow cream and mix well. Serve with fresh fruit.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
6/24/11 12:42 P

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Asparagus Tortellini Salad

Fresh garden vegetables and cheese filled tortellini tossed with a creamy dressing and served over a bed of baby spinach. This is a perfect salad for your back yard barbecue,
or for taking along on your next picnic.


Ingredients:
1 350 gram package tri- coloured cheese filled fresh tortellini
2 cups broccoli pieces
8 asparagus spears, cut
1 red bell pepper, cut into strips
2 carrots, thinly sliced
1 green onion, diced
1/2 red onion, thinly sliced
3-4 cups of fresh baby spinach. I like to use this as a 'bed' for the salad when serving it, but you can mix it right into the salad.
Dressing Ingredients:
2 tbsp olive oil
1 tsp white wine vinegar
1 tsp Dijon mustard
1/2 cup creamy ranch dressing
1 tbsp fresh thyme, or 1 tsp dry thyme
1 tbsp fresh parsley, or 1 tsp dry parsley
1 garlic clove, crushed


Method:
Boil tortellini according to directions on package. Remove from heat and immediately pour very cold water over. This will stop them from cooking longer and also cool them off quickly to add to the vegetables.
Place cut up broccoli and asparagus in a sauce pan with a little bit of water. Bring to a boil and immediately turn off. Drain, and run cold water over vegetables. This will keep them crisp.
Cut and place all other vegetables in a large plastic bowl and add cooled steamed vegetables and cooled tortellini. Put lid on bowl and give a good shake to mix.
Whisk or blend together dressing ingredients. Pour 3/4 of the dressing over salad, and refrigerate for 1-2 hours.

When ready to serve lay a bed of fresh baby spinach leaves on a platter and top with marinaded salad. If the salad has absorbed the dressing, add the remaining and toss, or serve remaining dressing on the side.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
6/21/11 3:12 P

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emoticon When I saw a picture of this, I thought it looked like something good and cool for the holidays. Some of the ingreduents and easily be changed to ff products.

Easy Strawberry Cream Dessert Squares

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 cup strawberry topping (from an 11.75-oz jar)
2 eggs
1 container (16 oz) frozen whipped topping, thawed
4 to 6 drops red food color, if desired
Fresh berries, if desired

DIRECTIONS
1Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
2 In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
3 Bake 30 to 35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools.
4 In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
6/14/11 10:15 A

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This sounds like it would be good for a crown or to take some place...

Sugar Free Fruit Salad

3-4 large apples, diced, peels left on

4-5 bananas sliced

Other fruits as desired: peaches, pears, grapes

2 cans fruit cocktail, lite, no sugar added, or in its own juice

1 can crushed pineapple

1 tub Crystal Light® lemonade

1 box Jell-o® sugar-free (instant) vanilla pudding

Mix all ingredients in a large mixing bowl. Do not add anything to

lemonade or pudding powders. Powder itself is all that is needed.

Chill good and serve

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
6/13/11 5:28 P

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Here is the cegg custard erecipe I used twice in two days. There are many more on Cooks.com

CUSTARD BREAD PUDDING

3 eggs
1/2 c. sugar
3 c. milk
Dash salt
1 tsp. vanilla
3 slices bread

Beat 3 eggs slightly. Add sugar, salt, milk and vanilla. Put into greased casserole dish. Butter generously 3 slices of bread with crusts left on. Poke bread down into custard, get good and wet. Sprinkle with nutmeg. Bake 1 hour at 350 degrees.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
4/11/11 1:04 P

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(This isn't new, but some may not have it)

GRAHAM CRACKER GOODIES

1 1/2 c. milk (can use ff)
1/2 c. peanut butter
1 sm. instant chocolate pudding (can use sf)

Mix all ingredients together.

Spread between graham crackers and freeze


Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
1/4/10 8:10 A

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Here is the recipe you requested Rosie

Baked Omelet Roll

Ingredients
• 6 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese
Directions
1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
2. In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
3. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
4. Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces




I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
GMASANDIE's Photo GMASANDIE Posts: 42,968
7/30/09 6:24 P

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I copied these two recipes from the back of a low fat cinnamon graham cracker box.

Frozen "Yogurt-Wich"

12/ cup strawberry nonfat yogurt
1/2 cup thawed cool whip lite whipped topping
8 Honey Maid Low Fat Cinnamon Gragam, broken in hallf (16 squares)

Mix yogurt and whipped topping until well blended; spoon evenly onto 8 of the graham squares.
Top each with the second graham square to make a sandwich; press together gently to secure. Place in shallow baking pan; cover with foil.
freeze two hours or until frozen. Transfer to airtight container. Store in freezer up to two weeks.

Per serving: 80 calories, 1.5 total fat
--------------------
Pineapple-Berry Topper

1 can (20oz) crushed pineapple (undrained)
1 pkg (4-serving size) Jell-o vanilla flavor pudding & pie filling
1 cup thawed cool whip topping
16 honey maid low fat cinnamon grahams, broken into half (32 squares)
8 fresh strawberries each cut into four slices

Mix pineapple and dry pudding mix in medium bowl Gently stir in whipped topping. Refrigerate at least 30 minutes.
Spoon 1 Tbsp of the pineapple mixture onto each graham square just before serving.
Top each with a strawberry slice. Makes 32 servings, one topped graham square each.

Per serving: 60 calories, 0.5 total fat

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
6/25/09 9:59 A

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emoticon Grilled Tomatoes

4 medium tomatoes, sliced into 1/2-inch thick slices 1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

1. Prepare an indoor or outdoor grill. Brush each side of each tomato slice lightly with olive oil.
2. Sprinkle salt, pepper and cayenne pepper on one side of each slice.
3. Grill tomatoes over medium heat for 2 minutes on each side.

Serving Size: 1 tomato
Makes 4 servings
Nutrition information (per serving): 62 calories, 4g total fat, 0g saturated fat, 304mg sodium, 7g total carbohydrate, 2g dietary fiber, 0mg cholesterol, 1g protein


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
5/18/09 9:16 A

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emoticon Guilt-Free Strawberry Cheesecake Torte
Ingredients
1 16-oz. pkg. one-step angel food cake mix
1 Tbs. confectioners' sugar
1 0.3-oz. pkg. sugar-free strawberry gelatin
1/2 C. boiling water
1/4 C. seedless strawberry jam
1 8-oz. pkg. reduced-fat cream cheese, cubed
1/3 C. fat-free milk
2 Tbs. lemon juice
3 C. reduced-fat whipped topping
1 3.4-oz. pkg. instant cheesecake or vanilla pudding mix
1 C. sliced fresh strawberries
1 kiwifruit, peeled, halved and sliced
1-1/2 tsp. grated lemon peel

Directions

Line a 15x10x1-inch baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 degrees for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely. Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes. In a bowl, beat cream cheese, milk and lemon juice. Add whipped topping and pudding mix; whisk well. Reserve 1 C. Place remaining pudding mixture in a pastry bag with a large star tip. Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 C. reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second cake layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
4/19/09 3:17 P

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(A gal from another team shared this...sounds yummy)


LEMON POUND CAKE

2 1/2 cups sugar(or Splenda)
3/4 c. reduced calorie margarine, softened
6 egg whites or 1 1/3 cu of egg substitute
1 1/2 c. non fat sour cream
1 tsp baking soda
4 1/2 cups flour....I use unbleached
1/4 tsp. salt
2 1/2 tsp lemon extract
rind from one lemon..grated
I sometimes add 2 tbsp. poppy seeds

Cream the sugar and butter at medium speed of electric mixer until combined. Gradually add egg whites or substitute...beating well. Add lemon extract and rind of lemon grated.

Combine sour cream and baking soda; stir well and set aside. Combine four and salt. With mixer running on low speed, add to the above creamed mixture the flour alternately with sour cream mixture. (begin and end with the flour mixture)

Spoon batter into a 10-inch tube or bundt pan coated with cooking spray. Bake at 325 for 1 hour and 35 minutes or until a wood pick inserted in the center of cake comes out clean. Cool in pan for 10 min. remove and cool completely on a wire rack. makes 24 one inch servings.

24o calories and 6 grams of fat/slice.

If desired, you can mix 2c powdered sugar with lemon juice and drizzle over the cake, but I like to just sprinkle powdered sugar on it. It is good plain too

You would never know this is low fat!!!!

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
4/17/09 3:54 P

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Frozen Peanut Butter Bites

8 Ounces Fat Free Cool Whip
1/3 Cup Reduced Fat Peanut Butter
2 Tablespoons Hershey's Lite Chocolate Syrup
80 Reduced Fat Nilla Wafers

In a medium bowl, combine the peanut butter and chocolate syrup. Whisk in 1 cup of cool whip until combined well. Gently fold in the remaining cool whip. Place 40 Nilla wafers (flat side up) onto a cookie sheet and place 1 tablespoon of the cool whip mixture on top of each wafer. Place into the freezer for 10 minutes. Remove from the freezer and add the remaining 40 Nilla wafers on top (flat side down). Cover with plastic wrap and return to freezer for 2-3 hours. Once frozen, place in an airtight container and store in the freezer.

Serves: 40 (1 Each)
Per Serving: 51 Calories; 1g Fat (21.3% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Fat.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
4/7/09 6:12 P

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emoticon CARROT STICK SNACKS

This is a simple recipe, but gives a change to plain carrot sticks.

Ingredients:

4 - 6 carrots
1 or 2 limes
kosher salt

Simply peel the carrots and cut them into halves or quarters depending on their thickness. Toss into a bowl and toss with the juice of one or two limes. Just before serving sprinkle with kosher salt.

While baby carrots will work, go ahead and try using the real deal for these. The flavor difference between the two is enormous.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
4/5/09 3:02 P

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Mini Cherry Cheesecakes

12 Reduced Fat Nilla Wafers
2 (8 oz.) Packages Fat Free Cream Cheese
1 Cup Splenda Granular
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
2/3 Cup Light Cherry Pie Filling
12 Foil Cupcake Liners

Preheat oven to 350 degrees.
Place the cupcake liners into a muffin pan.
Place 1 Nilla wafer into the bottom of each foil liner.
Blend together the cream cheese, Splenda, egg substitute and vanilla until smooth.
Place 3.5 tablespoons of the cream cheese mixture on top of each Nilla wafer.
Bake for 20-25 minutes, then cool completely.
Divide the cherry pie filling between each cheesecake, then refrigerate.

Serves: 12
Per Serving: 75 Calories; 1g Fat (7.8% calories from fat); 6g Protein; 10g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat.


Edited by: GMASANDIE at: 4/5/2009 (15:06)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
3/28/09 4:58 P

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A good low calorie salad dressing to dress up that crisp green salad....it is super simple and very low calorie....

2/3 cup of skim milk or fat free milk
2/3 cup Fat free mayonnaise
2/3 cup Fat free sour cream
l pack of dry Hidden Valley salad dressing mix

Place all ingredients in a blender and blend until smooth.

20 calories per tablespoon.

If you find this is too thick for your liking just add a little more milk..

This can also be used on baked potatoes in place of butter and sour cream..or on sandwiches in place of mayonnaise..




Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
3/28/09 4:57 P

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Best Ever Baked Apples

4 Small Sweet Apples, quartered
6-8 oz. Black Cherry Diet Cola
1 Tablespoon Brown Sugar
6 Packets Splenda
Cinnamon to taste

Preheat oven to 400 degrees. Spray an 8x8 inch pan with non-stick cooking spray. Place the apples, flesh side down in the pan. Sprinkle with cinnamon. Sprinkle with Splenda and brown sugar. Pour the cola on top. Bake for approx. 40 minutes or until tender.

Serves: 4
Per Serving: 96 Calories; trace Fat (4.2% calories from fat); trace Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Fruit; 0 Other Carbohydrates.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
2/28/09 10:02 A

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emoticon Sugar-Free Strawberry Pie

1 baked pie shell
1 package sugar-free vanilla instant pudding
1 package sugar-free strawberry gelatin
2-1/2 cups cold water
4 cups fresh strawberries, washed and hulled

In a saucepan, mix dry pudding and gelatin with water. Stir over medium
Heat until mixture comes to a boil. Remove from heat. Cool until
Slightly thickened. Arrange small whole or large sliced strawberries in pie shell. Pour cooled mixture over berries.Refrigerate until set.
Serve with whipped topping, if desired. Add a whole strawberry with stem for garnish.


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
2/26/09 5:25 A

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(I thought this sounded interesting for warm weather.)

Cold Oatmeal

"I use instant oatmeal. Do not cook it, just dump the package into a container Then add the yogurt (half of a 6 oz container-I use lowfat vanilla, I guess you could use any kind you like), sugar free syrup (one tbsp), and a handful of frozen fruit (I use a frozen berry mix). Stir it up, cover it, and refrigerate overnight. Everything thaws overnight and the oatmeal gets all soft. I love this stuff. I take it to work and then eat it. I usually put the other half of the yogurt into another container and then mix it up for the next batch."


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
1/23/09 8:36 A

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Easy Coconut Pie

2 Cups Skim Milk
1 Cup Splenda Granular
1/2 Cup Reduced Fat Bisquick
1/4 Cup Low Fat Margarine Spread
1 Cup Egg Substitute
1 1/2 teaspoons Vanilla Extract
1 Cup Coconut Flakes

Preheat oven to 350 degrees. Spray a 9" deep pie plate with non-stick cooking spray. Place all ingredients into a blender and blend on high speed for 15 seconds. Pour into pie plate. Bake until golden brown and knife in center comes out clean (approx. 50 minutes). Refrigerate any leftovers. I don't like coconut, so I had to go on the word of my family that this is good. They said it tasted better the second day, after the coconut had really had a chance to mix throughout the pie. The texture of this is more like a custard than like a cream pie.

Serves: 8
Per Serving: Per Serving: 123 Calories; 4g Fat (26.4% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 200mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat. WWP: 3 (www.AimeesAdventures.com)


Sandie from SC
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1/23/09 8:35 A

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Orange Dream Pie

1 (8 oz.) Container Fat Free Cool Whip
1 (1 oz.) Package Jello White Chocolate Sugar Free Instant Pudding Mix
1 3/4 Cup Skim Milk
1 Small Tub Crystal Light Orange Sunrise Low Calorie Soft Drink Mix
1/3 Cup Graham Cracker Crumbs
4 Packets Splenda

In a medium bowl, combine the pudding, milk, Splenda and soft drink mix with a wire whisk until blended well. Place into the refrigerator until set (about 20 minutes). Spray the sides and bottom of a 9" pie pan with butter flavored non-stick cooking spray. Sprinkle the graham crackers into the bottom and up the sides evenly. Set aside. Once the pudding mixture has set up, fold the cool whip in and spread the mixture evenly over the graham cracker crust. Place into the refrigerator for at least 2 hours or overnight.

Serves: 6
Per Serving: 125 Calories; 1g Fat (4.8% calories from fat); 3g Protein; 24g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 322mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Non-Fat Milk; 0 Fat. WWP: 3 (www.AimeesAdventures.com)

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
1/23/09 8:35 A

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Lemon Pie

1 Ready Made Reduced Fat Graham Cracker Crust
1 (.8 oz) Package Sugar Free Cook and Serve Vanilla Pudding Mix
1 (.3 oz.) Package Sugar Free Lemon Jello
2 Cups Water
1 (8 oz.) Container Fat Free Cool Whip

In a microwave safe bowl, combine the water and pudding mix with a wire whisk. Microwave on high, stirring occasionally until thick (approx. 4-5 minutes). Stir in the Jello and allow to cool slightly. Pour the lemon mixture into the pie shell and refrigerate until firm. Spread the cool whip on top and serve or return to the refrigerator until ready to serve.

Serves: 8
Per Serving: 152 Calories; 4g Fat (22.0% calories from fat); 1g Protein; 27g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Other Carbohydrates.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
1/23/09 8:34 A

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Chocolate Cheesecake Dream Pie

1 Packet Dream Whip Whipped Topping Mix
1 teaspoon Vanilla Extract
2 1/2 Cups Skim Milk, divided
1 (1 ounce) Package Chocolate Sugar Free Instant Pudding Mix
1 (1 ounce) Package Cheesecake Sugar Free Instant Pudding Mix
1 Reduced Fat Graham Cracker Crust, ready made
1 Piece (8 grams) of Dove Promise Dark Chocolate

Beat the whipped topping with 1/2 cup milk and vanilla on high speed for 4 minutes, or until it thickens and peaks form. Remove half of the mixture, place it into a small bowl and refrigerate for later. Add 1 cup of milk and the chocolate pudding mix to the remaining dream whip. Beat on low until mixed, then on high for 2 minutes. Pour into the pie crust; spread evenly. Refrigerate for 30 minutes. Remove the Dream Whip that you saved from the refrigerator and place it into a mixing bowl. Add 1 cup of milk and the cheesecake pudding mix. Beat on low until mixed, and then high for 2 minutes. Pour this mixture carefully on top of the chocolate mixture in the pie crust; spread evenly. Cover and refrigerate for at least 4 hours. Unwrap the piece of chocolate and place it on a small plate. Use a small sharp knife and shave away pieces of chocolate (Keep your fingers out of the way). Once finished shaving the entire piece of chocolate, sprinkle it evenly over the top of the pie. Cut into 8 pieces and serve.

Serves: 8
Per Serving: 156 Calories; 4g Fat (22.7% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 276mg Sodium. Exchanges: 1/2 Non-Fat Milk.
WWP: 3 (www.AimeesAdventures.com)

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
1/10/09 10:13 A

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Cream of Potato Soup

5 Pounds Potatoes, peeled and cubed, large pieces
5 (14.5 oz.) Cans Fat Free Chicken Broth
1/4 Cup Fat Free Margarine Spread
1/2 Cup Chopped Onion
1/4 Cup Flour
1/8 teaspoon Pepper
2 Cups Skim Milk
2 Cups Fat Free Shredded Cheddar Cheese

Boil potatoes in broth. Do not drain. When the potatoes are tender, mash them with a potato masher. Melt the butter in a small pot. Add onions & sauté until a light caramel color. Mix flour & pepper. Add milk. Heat & stir until boils & thickens. Add to soup mix. Stir in the cheese and heat until the cheese is melted.

Serves: 8 (2 Cups Each)
Per Serving: 327 Calories; trace Fat (1.2% calories from fat); 21g Protein; 61g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 981mg Sodium. Exchanges: 3 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat. WWP: 6 (www.AimeesAdventures.com)

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
1/10/09 10:13 A

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Quick and Easy Potato Soup

1 (28 oz.) Bag Frozen Ore Ida Potatoes O'Brien with Onions and Peppers
4 (14.5 oz.) Cans Fat Free Chicken Broth
1 (2.75 oz.) Package Pioneer Brand Country Gravy Mix

Spray a 6-quart pot with nonstick cooking spray. Saut� potatoes over medium high heat for 10 minutes, stirring gently until thawed. Add broth, turn heat to high and bring to a boil. Prepare gravy mix according to package directions. Add to potatoes and broth. Cover and simmer 20-30 minutes.

Serves: 6 (2 Cups Each)
Per Serving: 175 Calories; 4g Fat (21.1% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 994mg Sodium. WWP: 3 (www.AimeesAdventures.com)



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
1/10/09 10:11 A

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Broccoli Potato Soup

4 Cups Fat Free Chicken Broth
12 oz. Potatoes, peeled and chopped
1 Cup Chopped Celery
1 Cup Chopped Carrot
16 oz. Frozen Chopped Broccoli, thawed
1/4 teaspoon Salt
1/4 Cup Chopped Onion
1/4 teaspoon Pepper
3 Tablespoons All-Purpose Flour
2 Cups Skim Milk
6 oz. Velveeta Light

Chop the broccoli into smaller pieces and add to a 4 quart pot. Add the broth, followed by the chopped potatoes, onions, celery, carrots, salt and pepper. Cover and bring to a boil. Reduce heat to simmer and continue cooking for approx 20 minutes or until the vegetables are tender. While the vegetables are cooking, cut the Velveeta into small pieces and set aside. Place the flour into a small bowl. Slowly add half of the milk, stirring with a fork until smooth. Stir in the remaining milk and add to the simmering pot. Stir constantly until the soup slightly thickens. Remover from heat and add the Velveeta, stirring until melted.

Serves: 11 (1 Cup Each)
Per Serving: 130 Calories; 3g Fat (21.5% calories from fat); 10g Protein; 17g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 717mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
WWP: 2 (www.AimeesAdventures.com)

Edited by: GMASANDIE at: 1/10/2009 (10:11)
Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
12/30/08 10:27 A

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Turkey (Or Chicken) and Sweet Potato Hash Recipe #282271


Cook time 45 min | 20 min prep

SERVES 6

2 medium sweet potatoes, peeled and cut into 3/8 -inch pieces (about 4-5 cups)
1 medium apple, washed, cored and cut into 1/4-inch pieces
1/2 cup plain fat-free yogurt or reduced-fat sour cream
2 teaspoons lemon juice
4 teaspoons canola oil, divided
1 medium onion, chopped
3 cups cooked skinless turkey or cooked skinless chicken, diced
1 garlic clove, finely minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt (to taste)
fresh ground pepper
Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
Transfer 1 cup of the mixture to a large bowl; mash. Stir in yogurt and lemon juice. Add the remaining potatoes and apples to the mash and stir to mix. Set aside.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey, thyme, and garlic and cook for 2 minutes until the poultry is heated through.
Add the remaining oil to the skillet and stir. Next add the reserved sweet potato mixture to the skillet and stir to mix. Press on the hash with a spatula and cook for 5 minutes until the bottom is lightly browned. Cut the hash into several rough sections. Flip and cook until the undersides are browned, about 3 minutes longer. (I have never successfully flipped any hash, but I am impatient and enjoy messy comfort food.).
Serve immediately.
If prepared with yogurt, this recipe is WW Core.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com




Serving Size 1 (111g)

Recipe makes 6 servings

The following items or measurements
are not included below:

3 cups turkey

Calories 96
Calories from Fat 28 (29%)
Amount Per Serving %DV
Total Fat 3.1g 4%
Saturated Fat 0.3g 1%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 234mg 9%
Potassium 255mg 7%
Total Carbohydrate 15.7g 5%
Dietary Fiber 2.2g 8%
Sugars 6.6g
Protein 2.1g 4%
Vitamin A 6181mcg 123%
Vitamin B6 0.2mg 7%
Vitamin B12 0.1mcg 2%
Vitamin C 5mg 8%
Vitamin E 0mcg



Edited by: LANIEBABE at: 12/30/2008 (10:30)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
GMASANDIE's Photo GMASANDIE Posts: 42,968
11/9/08 1:10 P

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Pumpkin Angel Food Cake

1 cup canned pumpkin
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 16 ounce) box 1-step Angel Food Cake Mix
14 tablespoons Cool Whip Lite

Heat oven to 350 degrees F.

In a large bowl combine the pumpkin, vanilla extract, cinnamon and spices. Mix well and set aside.

In another bowl prepare the cake mix according to the package instructions. Fold the pumpkin mixture into the cake batter. Spoon into an ungreased 10-inch tube pan.

Bake for 38-44 minutes or until the top is golden brown. Remove pan from oven and turn upside down to cool.

Slice cake into 14 slices and serve with 1 tablespoon Cool Whip.


1 slice with cool whip = 151 calories, 1 g fat, 33 g carb, 1 g fiber


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
10/21/08 8:25 A

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Pumpkin Angel Food Cake

1 box angel food cake mix
1 (15 ounce) can pumpkin pie filling
1 tablespoon pumpkin pie spice
1 cup water

Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30 minutes in a 350 degree F oven. Serve with a dollop of whipped cream.

(I haven't prepared this, but it looked so yummy and easy)

Edited by: GMASANDIE at: 10/21/2008 (08:25)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
10/2/08 1:35 P

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NO SUGAR LOW CARB APPLE CAKE

4 cups baking apples, peeled, cored and chopped finely
3 large eggs
1/4 cup canola oil
3/4 cup plain low fat yogurt
1/4 cup freshly squeezed orange juice
1-1/2 cups Splenda
2 cups whole-wheat flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 cup coarsely chopped walnuts

Pre-heat oven to 325 degrees F. Grease one 10-inch pie pan with cooking spray. Combine dry ingredients and set aside. Whip eggs with an electric beater until frothy, about 2 minutes. Then add the canola oil, orange juice, yogurt and Splenda and mix thoroughly. Add dry ingredients and whip at low speed until thoroughly combined. Fold in the finely chopped apples and nuts and pour into the prepared cake pan. Bake at 325 degrees F for 1 hour or until top is firm. Cool on rack 10 minutes. Then invert onto rack and cool completely

Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
9/1/08 10:18 P

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For Two Small Cookies


1 1/2 teaspoons butter, room temperature
3 teaspoons sugar (I used red)
1 1/2 tablespoons self-raising flour
6 raisins
3 tablespoons muesli
1 teaspoon water (optional)
1 drop vanilla essence
salt (3 grains)
Preheat oven to 180 degrees.
Cream butter and sugar together - don't bother using a mixer , I just used a teaspoon.
Add vanilla.
Mix in flour, muesli and salt. If the mixture gets dry , add the water.
Add the raisins.
Roll into two small balls and place two inches apart on a piece of baking paper (a tray seemed too big). Flatten slightly with fork.
Bake for 8-10 minutes.
Leave for two minutes,then cool. I found this on recipoezasr.com E


Nutrition Facts
Serving Size 1 mini cookies 27g

Recipe makes 2 small cookies)

Calories 102
Calories from Fat 29 (29%)
Amount Per Serving %DV
Total Fat 3.3g 5%
Saturated Fat 1.9g 9%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 112mg 4%
Potassium 58mg 1%
Total Carbohydrate 18.0g 5%
Dietary Fiber 0.8g 3%
Sugars 9.7g
Protein 1.4g





I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
LANIEBABE's Photo LANIEBABE Posts: 5,486
8/7/08 1:04 P

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This is one of the diabetic recipes from one of the links I posted this morning I really like this one so quick and easy and perfect for just one...E

English Muffin Breakfast Pizza
(makes 1 serving)

http://www.diabetic-recipes.com/recipes/
MAY99_A.3.htm
2 tablespoons reduced-fat cream cheese
1 teaspoon reduced-fat sour cream
1/2 English muffin
1 small peach, peeled and sliced
ground cinnamon to taste
1/2 teaspoon light brown sugar


Preheat broiler.
In a small bowl, combine cream cheese and sour cream. Spread evenly over English muffin half. Arrange peach slices on top.
Sprinkle with some cinnamon and the brown sugar. Broil until cheese browns around the edges, about 2 minutes. Cut in half or quarters and eat warm.
Per serving: 185 calories (33% calories from fat), 6 g protein, 7 g fat (4.3 g saturated fat), 25 g carbohydrates, 3 g fiber, 22 mg cholesterol, 258 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat

http://www.diabetic-recipes.com/recipes/
MAY99_A.3.htm

Edited by: LANIEBABE at: 8/7/2008 (13:04)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
SUNNYLINDY's Photo SUNNYLINDY Posts: 624
8/6/08 5:44 P

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I found the recipes!

Sunny
From Southeast Michigan


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LANIEBABE's Photo LANIEBABE Posts: 5,486
7/22/08 12:59 P

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This is my favorite Zucchini Bread Recipe I found it on all recipes but I have had it longer than I have had a puter I found this recipe in one of my brother's old railroad magazines about 25 years ago I thinik it is really good...E

Zucchini Pineapple Bread I
Submitted by: Michele
Rated: 5 out of 5 by 61 members Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes
Yields: 24 servings

"Luscious pineapple is strewn throughout these ambrosial zucchini loaves, perfectly spiced with nutmeg and cinnamon."
INGREDIENTS:
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground
cinnamon
3/4 teaspoon ground nutmeg 1 (8 ounce) can crushed
pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

DIRECTIONS:
1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 7/22/2008




I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
0
7.75
15.5
23.25
31
ROSIEJ1942's Photo ROSIEJ1942 Posts: 10,091
7/21/08 6:19 P

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Zucchini Bread

3 cups shredded zucchini(about 3 medium)
12/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour or whole wheat flower
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teasspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisons,if desired

Heat oven to 350. Grease bottoms only of 2 loaf pans.81/2 x41/2 x21/2or 9x5x3 inches. mix zucchini, sugar, oil,vanilla,and eggs in large bowl. Stir in remaining ingrdients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves: remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to four days, or refrigerate up to 10 days. 2 Loaves (24 slices each); 95 calories per slice.

This recipe doesn't give how much fat, carbs, or sodium or sugar in grams.



Rosie

Rose in Michigan
November 19
♥¸.•*¨)♥ -:¦:- ♥~*-:¦:-*♥~.
♥ .•*´¨ )
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨) ♥

Always leave loved ones with loving words, it may be the last time you see them.

Living one day at a time : enjoying one moment at a time: accepting hardship as the pathway to peace.

For God so loved the world, that he gave his only begotton Son, that whosoever believeth in him should no


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GMASANDIE's Photo GMASANDIE Posts: 42,968
6/1/08 11:24 P

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COOL FROZEN TREATS

Orange Creamsicle Shake

2 cups sf or low-fat vanilla ice cream or frozen yogurt
1/2 cup orange juice concentrate (it can be frozen; just scoop it right from the can)
3/4 cup low-fat or nonfat milk
2 tablespoons ground flaxseed, wheat germ or fiber supplement (optional)

Put all ingredients in a blender and mix until well blended (stop blender after about 5 seconds to scrape down the sides).
Add flaxseed or similar, if using.
Pour into two glasses and enjoy!
Yield: 2 servings
----------------------------------------
Orange Raspberry Whip
This is a fun combination of fruit flavors. Experiment by changing the flavor of yogurt and the choices of fruit.

1/4 cup light cream cheese
1/4 cup Splenda
1/4 cup raspberry, strawberry, or orange low-fat yogurt
1 cup frozen raspberries
11-ounce can mandarin orange segments in light syrup, drained
1 banana, diced
4 ounces (half of an 8-ounce tub) fat-free frozen whipped topping, thawed

Combine cream cheese, Splenda, and yogurt in mixing bowl. Beat on medium speed until smooth.
In a separate bowl, toss raspberries, mandarin orange segments, banana, and whipped topping together.
Gently fold fruit mixture into the cream cheese mixture until nicely blended. Spoon into 4 bowls (for 1-cup servings). Cover with plastic wrap and freeze overnight (or all day). Thaw for about 15 minutes before eating.
Yield: 4, 1-cup servings
----------------------------------------

Mocha Mousse
You'll love the texture (and taste) of this frozen mousse!

8 ounces fat-free whipped topping
2 tablespoons unsweetened cocoa
1 tablespoon Nescafe Taster's Choice Vanilla Roast Decaf (or other instant coffee with 5 calories or less per teaspoon)

Add all ingredients to a mixing bowl and beat on low speed (or whisk by hand) until blended.
Spoon into 4 small cups or bowls. Cover with plastic wrap and freeze for at least 2 hours before serving.


Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
5/26/08 4:46 P

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This is one of the best quiches I have ever made... I did use swiss cheese instead of gruyer because that is what I had but they are very interchangeable

Roasted Vegetable and Gruyere Quiche Recipe #129250
This is from a supermarket magazine I picked up. It's a great recipe for picnics or for a light summer dinner served with a side salad. Roasting the vegetables before using them in the quiche means a little more effort, but it's well worth it as it really brings out all the sweetness and flavours.
by -Sylvie-
1½ hours | 25 min prep | SERVES 6 ,

1 quiche 12 ounces frozen shortcrust pastry, thawed (I use a Pillsbury roll out pie crust)
1 red onion, quatered
1 red bell pepper, de-seeded and chopped
1 yellow bell pepper, de-seeded and chopped
1 zucchini, sliced thickly
1 tablespoon olive oil
2 large eggs
4 1/2 fluid ounces cream
4 ounces gruyere or mature cheddar cheese, grated

Preheat oven 200°C/400°F/Gas6.
Roll out the pastry and line a deep 10 inch/25 cm flan tin.
Line with baking paper and baking beans and blind bake for 10 minutes.
Remove paper and beans and return to bake for another 5 minutes.
Place all the vegetables on a baking tray and drizzle with olive oil.
Roast in the oven for about 25-30 minutes until slightly charred.
Set aside and cool slightly, separate the onion layers.
Reduce the oven temperature to 180°C/350°F/Gas4.
In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
Bake for approx 30-35 minutes.
Can be served hot or cold.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Share your experience with others, and post your comments on the recipe. Type 129250 in the Search box at the top of Recipezaar, to get back to this recipe easily.


Nutrition Facts
Serving Size 1 (218g)
Recipe makes 6 servings
Calories 459
Calories from Fat 288 (62%)
Amount Per Serving %DV
Total Fat 32.1g 49%
Saturated Fat 11.5g 57%
Monounsaturated Fat 13.1g
Polyunsaturated Fat 5.6g
Trans Fat 0.0g
Cholesterol 106mg 35%
Sodium 374mg 15%
Potassium 318mg 9%
Total Carbohydrate 31.1g 10%
Dietary Fiber 3.2g 12%




Edited by: LANIEBABE at: 5/26/2008 (16:54)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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LANIEBABE's Photo LANIEBABE Posts: 5,486
5/18/08 10:45 A

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STRAWBERRY - LEMON YOGURT SMOOTHIE
1 cup low-fat yogurt
1/2 cup orange juice
1 1/2 cup strawberries
1/2 cup ice crystals
1 T. lemon juice
1/2 tsp. lemon rind / zest
Place ingredients in a blender and puree until smooth.

I almost forgot I was out of OJ so I used Guava Nectar YUM
I do hope you enjoy this as much as I did...E

www.bustersrecipes.com/index.php?opt
io
n=com_content&view=category&id=31&ItR>emid=44


Edited by: LANIEBABE at: 5/18/2008 (10:46)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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110
GMASANDIE's Photo GMASANDIE Posts: 42,968
5/16/08 7:15 A

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Almond-Crusted Chicken Fingers

Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids forgetting about fast food and begging for this dinnertime treat.

RECIPE INGREDIENTS

Canola oil cooking spray

1/2 cup sliced almonds

1/4 cup whole-wheat flour

1 1/2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons extra-virgin olive oil

4 egg whites (see Ingredient note)

1 pound chicken tenders

Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

RECIPE METHOD

Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture). Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Edited by: GMASANDIE at: 5/16/2008 (07:14)
Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
11/12/07 10:08 P

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I only use about half the amount of cayenne pepper that the recipe calls for because I am a whim when it comes to spicie food... I have also used the stick pretzels and they work fine too.. I have also used a packet of CHILi-O mix and it is also really good... Play it with it I am sure there are many things we can do with it...

CAYENNE PRETZELS

1 cup vegetable oil
1 (1 ounce) package dry Ranch
-style dressing mix
1 teaspoon garlic salt 1 teaspoon ground cayenne
pepper
1 (15 ounce) package mini
twist pretzels

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper.
3. Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
4. Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.




I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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GMASANDIE's Photo GMASANDIE Posts: 42,968
11/5/07 5:27 A

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Pineapple Ricotta Pie

1 14 oz. can of crushed pineapple (in juice)
1 15 oz. container of Skim Ricotta Cheese
1 package of unflavored gelatin
3 pkgs. of splenda
1 egg
juice of 1/2 of a lemon
1 prepared graham cracker crust

Drain pineapple and reserve liquid. In bowl, dissolve gelatin with reserved pineapple juice and let stand 3 min.

In a blender, mix ricotta, egg, pineapple, lemon juice and splenda. Pour in gelatin mixture and blend again.

Pour into crust and sprinkle with cinnamon and bake for 45 min.

Remove from oven and let cool. After cool, refrigerate for a few hours.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
11/3/07 8:52 A

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No Yoke Deviled Eggs

INGREDIENTS
10 hard-cooked eggs
3/4 cup mashed potatoes (prepared with skim milk and margarine)
1 tablespoon fat-free mayonnaise
1 teaspoon prepared mustard
2 drops yellow food coloring (optional)
Paprika

DIRECTIONS
Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
11/1/07 9:00 A

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Angelic Deviled Eggs
Source: dLife

Ingredients:
6 eggs
1/4 cup low-fat (1%) cottage cheese
3 tablespoons prepared fat-free ranch dressing
2 teaspoons Dijon mustard
2 tablespoons minced fresh chives or dill
1 tablespoons diced well-drained pimiento or roasted red pepper

Instructions:
In a medium saucepan place eggs, adding enough water to cover the eggs completely. Place the saucepan over medium heat and bring to a boil, then remove from heat, cover, and let stand for 15 minutes.

Drain water from saucepan and add cold water to eggs in saucepan until the eggs are cool, then again drain water from saucepan, remove shells from eggs, and discard egg shells.

Cut eggs in half lengthwise, remove yolks from eggs, and reserve 3 yolk halves. Throw away remaining yokes or save for later use and place the cut egg whites on a serving, cut sides up. Cover the cut egg whites with plastic wrap and place in refrigerator while making the filling.

In a food processor combine the cottage cheese, dressing, mustard, and reserved egg yolk halves and process until mixture is smooth, or place all the ingredients in a small bowl and mash with a fork until well blended.

In a small bowl place the cheese mixture and stir in the chives and pimiento and spoon the mixture into the egg white halves, then cover and chill for at least 1 hour and garnish if desired.

A tasty twist to the classic deviled eggs.

Nutritional Information:Calories: 24
Protein: 3g
Carbohydrates: 1g
Fat: 1g
Cholesterol: 27mg
Sodium: 96mg
Fiber: 1g


Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
10/31/07 12:41 P

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I some times get healthy recipes in my e-mail and this one looked like it would be worth sharing as most of us will be having some leftover turkey soon... ENJOY..

Fancy Lady Turkey Sandwiches
(4 servings at 270 calories)

1/4 cup non fat cream cheese
1/4 cup rasperry or strawberry jam
1 Tbsp. chopped walnuts
8 (3/4 oz.) slices whole wheat bread
4 curly leaf lettuce leaves
1/2 pund thinly sliced cooked turkey breast

Toast walnuts by spreading on a piece of foil and lightly
toasting in a toaster oven. (Or spray a pan with Pam and
lightly saute until toasty.)
Combine cream cheese, jam and nuts. Spread 2 Tbsp. of cream
cheeese on each bread slice. Top with lettuce leaf, 2 oz.
turkey and remaining bread slices.

(2 g Dietary Fiber; 270 calories; 4 g Fat; 35 g Carb


Edited by: LANIEBABE at: 10/31/2007 (12:54)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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LANIEBABE's Photo LANIEBABE Posts: 5,486
10/29/07 10:22 A

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I found this recipe in my e-mail this morning and with the Hollidays coming up I thought we might like this it is a veriation of one I think most of us have used over the years I know I have...

MILLIONAIR SALAD

(Six 1/2 cup servings at 150 calories)

1 cup miniature marshmallows
1/2 cup flacked sweetened coconut
1 11 oz. can mandarin oranges, in light syrup
1/2 of a 20 oz. can of crushed pineapple packed in its own juice, drained
1/2 of an 8 oz. carton low-fat sour cream
1/2 of an 8 oz carton of plain fat free yogurt
1 tsp. lemon, lime or orange zest

Combine all ingredients and allow to chill for 2 hours to blend flavors.

(1 g Dietary Fiber; 150 Calories, 5 g Fat, 25 g Carb)


Edited by: LANIEBABE at: 10/29/2007 (10:29)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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LANIEBABE's Photo LANIEBABE Posts: 5,486
10/15/07 4:59 P

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Quick Chicken Divan

Cook Time: 40 Minutes Ready In: 45 Minutes
Yields: 8 servings

"Using canned soups as a shortcut in the sauce, this broccoli, cheese, and chicken classic is ready in less than an hour!"
INGREDIENTS:
2 (10 ounce) packages frozen
chopped broccoli
2 cooked boneless chicken
breast halves, chopped
1 (10.75 ounce) can
condensed cream of chicken
soup 1 (10.75 ounce) can
condensed cream of
mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar
cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
3. In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
4. Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.


NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 330

Total Fat: 25.1g
Cholesterol: 54mg
Sodium: 811mg
Total Carbs: 9.7g
Dietary Fiber: 1.9g
Protein: 16.3g

THE ONLY THING DIFFERANT I DO IS I MIX THE CHEESE IN WITH THE SOUPS... I HAVE NEVER FIXED THIS FOR ANYONE WHO DIDN'T ASK FOR SECONDS.. IT ALWAYS GETS RAVE REVIEWS... ENJOY....E



Edited by: LANIEBABE at: 10/15/2007 (17:02)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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SUNNYLINDY's Photo SUNNYLINDY Posts: 624
10/13/07 9:05 P

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This recipe got rave reviews and I thought I would try it and you guys might want to try it too.

Easy Zucchini Parmesan
Snacks Vegetarian Snack
This quick and healthy snack tastes like a gormet side-dish, but just takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.


Ingredients

Zucchini, 1 cup, sliced
Parmesan Cheese, grated, 1 tbsp
I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray

Directions
Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!
Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!

Number of Servings: 1



Nutrition Facts

Easy Zucchini Parmesan

Serving Size: 1 serving



Amount Per Serving


Calories 51.6

Total Fat 1.6 g

Saturated Fat 1.0 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.4 g

Cholesterol 4.0 mg

Sodium 128.5 mg

Potassium 460.8 mg

Total Carbohydrate 7.3 g

Dietary Fiber 2.5 g

Sugars 3.0 g

Protein 3.2 g


Sunny
From Southeast Michigan


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LANIEBABE's Photo LANIEBABE Posts: 5,486
10/12/07 5:30 P

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I was hungery for corn bread this afternoon to go with my lunch so I went to All Recipe.com to see what I could find for just me and I found this I was very pleasantly supprised it is so easy and since most of are down to 1 or 2 i thought I would share it... if you like sweeter corn bread you can always add a little sweetner. The texture is more like a cornmeal pancake but I thought the flavor was very good

SKILLET CORNBREAD FOR 2

INGREDIENTS
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
4 teaspoons vegetable oil, divided



DIRECTIONS
In a bowl, combine the flour, cornmeal, baking powder and salt. In another bowl, beat the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.



Edited by: LANIEBABE at: 10/12/2007 (17:33)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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LANIEBABE's Photo LANIEBABE Posts: 5,486
10/2/07 3:12 A

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And for those of us who are diabedic.

Diabetic Recipes: Diabetic Glorified Rice Recipe

Ingredients:
1/2 c. rice, uncooked (not instant)
1 (20 oz.) crushed pineapple, in own juice
1 (3 oz.) pkg. sugar-free fruit flavored gelatin
Boiling water
Pineapple juice, drained from can
Maraschino cherries
Heavy cream



Procedures:
Cook rice according to package directions. Drain, set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling water. Add juice. Stir in well drained rice, the cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened but not quite set. Add drained pineapple and cherries, if desired. Fold in cream that has been whipped. Chill. Makes about 8 servings.





I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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LANIEBABE's Photo LANIEBABE Posts: 5,486
10/2/07 3:03 A

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Rosie...I tried to spark mail these to you but because there was an html that I had to remove inorder to post.. and by that time i decides we all might like to see them... the mail would not allow me to send them to you... hope one of these is what you are looking for...

Heavenly rice
Categories: Rice
Yield: 4 Servings
1 pounds Box minute rice
1 Tub Cool Whip
1 can Crushed pineapple

Cook rice and let cool. Add rice, Cool Whip, crushed pineapple. Mix and chill. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 25, 1998

HEAVENLY RICE
This is a favorite with the kids. Cooked rice is sweetened with sugar and marshmallows, then crushed pineapple and maraschino cherries are added, and frozen topping is folded in to make this easy holiday treat.
Ingredients:
1 cup uncooked rice
1/2 cup sugar
8 oz. tiny marshmallows
1 small can crushed pineapple, drained
1 8 oz. jar maraschino cherries, drained and chopped
1 8 oz. Cool Whip, thawed
Red food coloring
Directions:
Cook rice. Add sugar & marshmallows while hot. When cool, add pineapple & maraschino cherries. Fold in Cool Whip. Add drop or two of red food coloring, so it is kind of pink in color.

Number of Servings: 10-12 Notes from the Cook
I usually double this recipe as my

I HAVE NEVER BEEN BIG ON SWEETENED RICE BUT THESE 2 LOOK LIKE THEY MIGHT BE GOOD....E emoticon



I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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SUNNYLINDY's Photo SUNNYLINDY Posts: 624
10/1/07 6:39 P

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Weight Watchers Veggie Soup
(No Points)
1 very large can of Chicken broth
*Matchstick carrots (in the produce section precut in plastic bag)-about half of the bag.*
*Rainbow Salad or Broccoli/Cauliflower…cut like
matchsticks (in produce section and precut in plastic bags)- about half of the bag.*
*1/2 of small bag of precut cabbage (cut for coleslaw)*
½ to 1 chopped White Onion
1 or 2 Large Cans of Diced Tomatoes
Small can of Spicy V8 (single serving) or
a few drops of Red Hot
Add these ingredients together in a large pan, add several Chicken Broth cans full of water. Cook until vegetables are tender…then add 2 cans Veg-All Mixed Vegetables
(the veggies that have potatoes in them) ..do not drain.
Salt & Pepper to taste and then heat all veggies up again. You can add more water or any veggies that you like except more peas, corn, limas, or potatoes. I usually make sure I have a good bit of broth along with the veggies.
* I use the rest of the matchstick carrots, the cut up cabbage, and the Rainbow Salad in fresh Salads. We usually have a salad everyday and these are wondful in them.


Edited by: SUNNYLINDY at: 10/1/2007 (19:27)
Sunny
From Southeast Michigan


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LANIEBABE's Photo LANIEBABE Posts: 5,486
10/1/07 2:38 P

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Joy in responce to your questionh about crockpot maccaroni and cheese, so I went looking for a recipe... I found this on COOK.COM I haven't tried it so good luck but I have found tha most recipes from this site are usually pretty good...

CROCKPOT MACCARONI AND CHEESE

1 (16 oz.) elbow macaroni cooked
1/2 lb. velveeta cheese
1 can cheese soup
4 lbs. butter
1 tsp. salt
2 c. milk

Combine all ingredients in crockpot. Cook on low for 1 hour, stir. Great for family gatherings.
emoticon

Edited by: LANIEBABE at: 10/1/2007 (14:40)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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SUNNYLINDY's Photo SUNNYLINDY Posts: 624
10/1/07 2:35 P

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Crock Pot Macaroni and Cheese
_______________________________________
This is not low fat at all!
________________________________________
Ingredients
1 (8oz.) elbow macaroni
1 stick of butter
3 cups of sharp shredded Cheddar Cheese
11/2 cups milk
2 eggs beaten
1 large evaporated milk
salt and pepper to taste

I put Pam inside the bowl of the Crock Pot.
Procedure
Cook macaroni in a pan and drain. Put macaroni, butter, 2 cups of cheese in crock pot and stir. Add milk, eggs, evaporated milk and top with 1 cup of cheese. Cook on Low for 3 hours. If you would like it brown and crusty on the sides like I do,…Cook on High.

I'm not sure of the calorie count....way too high I expect
but you could use skimmed milk for all milks and use less butter or light butter and low fat cheese. I haven't been brave enough to try that yet.
Serving Information
• Serves: 16
• Fat: g
• Calories:


Edited by: SUNNYLINDY at: 10/1/2007 (19:27)
Sunny
From Southeast Michigan


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GMASANDIE's Photo GMASANDIE Posts: 42,968
9/7/07 5:41 P

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Cookies and cream Three-Layer dessert

Ingredients:
1 (7 3/4-ounce) box Snackwell's chocolate sandwich cookies
1 (8-ounce) Healthy Choice fat-free cream cheese softened
2 (8-ounce) containers Cool Whip Free - thawed - divided
2 (1.4-ounce) boxes chocolate fat-free, sugar-free instant pudding (Jell-o brand)
3 1/2 cup skim milk

Instructions:
To prepare: Put cookies in a 1-gallon zip-lock bag and crush with a rolling pin or hammer into small pieces. Set aside 2 tablespoons of the cookie crumbs.

Mix cream cheese, 1 1/2 containers of Cool Whip Free and remaining cookie crumbs in a medium bowl until well blended. Spread into a 9x13-inch glass pan.

Make pudding as directed on box using 3 1/2 cups milk. Spread prepared pudding over cookies and cream mixture.

Spread remaining Cool Whip Free very thinly over pudding. Sprinkle reserved 2 tablespoons of cookie crumbs on top.

Serve immediately or chill until ready to serve.
Use a clear glass pan so you can see the pretty layers.
Nutritional Information:
Calories 107, Percent Fat Calories 9%, Carbohydrate 20g, Protein 2g, Total Fat 1g, cholesterol 1mg, Dietary Fiber 0g, Sodium 318mg.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
8/25/07 8:39 P

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Such an easy dessert.

Reduced fat chocolate chip cookes
FF milk
FF pudding
FF cool whip

Dip cookies in milk until soft, but not mushy
Place on single layer in 9X13 pan
Layer pudding
Then layer cool whip
Sprinkle top with cookie crumbs

Any cookie can be used as well as any pudding.
Any size pan or container can be used as well.


Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
8/1/07 4:33 P

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I thought this salad sounded really good for a hot summer day...

MIDDLE EASTERN CUCUMBER AND TOMATO SALAD

(makes 4-6 servings)

4 cups peeled cucumbers, cut in 1/2-inch chunks

4 cups riped tomatoes, cut in 1/2-inch chunks

1 large red or green bell pepper, cut in 1/2-inch chunks

3 tablespoons fresh cilantro, chopped (optional)

3 tablespoons fresh mint, chopped (optional)

1 cup crumbled or cubed feta cheese (optional)

1/2 cup pitted kalamata olives (optional)

2 scallions, cut in 1/4-inch slices (optional)

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1) Chop the fresh vegetables as described above and place in a large salad bowl or glass bowl. Refrigerate until ready to serve so the salad will be nice and cold. If adding olives, feta, herbs, and/or green onion, sprinkle them evenly over the salad.

2) Mix the oil and vinegar, salt, and pepper in a small bowl and set aside until ready to serve.

3) Pour the dressing over the vegetables, toss.

4) Taste for salt, pepper, quantity and balance of the dressing. Add more of any of the dressing ingredients if you like.







I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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SUNNYLINDY's Photo SUNNYLINDY Posts: 624
7/28/07 9:33 P

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Apple Walnut Chicken Salad (Red Lobster)
1 head of Ramaine Lettuce
Add mixed greens from a bag( I used red lettuce & baby spinach)
1 oz. dried tomatoes
1 red bell pepper sliced
1 diced green onion
1/4 cup walnut bits
1/4 cup of blue cheese crumble
4 Tablespoons of Balsamic Vinegar salad dressing
Mix and top with 1/2 sliced apple and 1 grilled chicken breast sliced in strips(I grilled it on the George Forman) on each salad.

This makes a wonderful dinner salad for two and for Weight Watchers it is 9 points each...very well rounded with veggies, fruit, protein, and omega 3 oil. Tastes just like the Red Lobster Salad!

Edited by: SUNNYLINDY at: 7/29/2007 (06:03)
Sunny
From Southeast Michigan


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GMASANDIE's Photo GMASANDIE Posts: 42,968
7/18/07 3:42 P

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Spice It Up

There's something about summer and BBQ potato chips that just seems to go hand-in hand. They're practically a picnic staple. But they don't seem like such a great summer nosh when it comes to healthier eating. Here's a snack idea that provides all the spice of BBQ chips, with far fewer fat and calories courtesy of Tanya Zuckerbrot, M.S., R.D., author of "The F-Factor Diet". And the good news is, you can eat more than one!
Spiced Garbanzo Beans

2 15.5-ounce cans garbanzo beans
2 tablespoons cumin
1 tablespoon curry powder
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper

1. Preheat over to 350 F.
2. Drain garbanzo beans and place in a bowl.
3. Add the rest of the ingredients and toss well to coat.
4. Spray a baking sheet with nonstick cooking spray. Spread garbanzo beans out in a layer and bake in oven for 15 minutes, stirring halfway through.
5. Place in a bowl and serve warm.

Makes 8 servings. nutritional content per serving: 198 calories, 33 g carbohydrate, 8 g fiber, 11 g protein, 3 g total fat, 0 g sat. fat, 267 mg sodium

Sandie from SC
SUNNYLINDY's Photo SUNNYLINDY Posts: 624
7/2/07 12:59 A

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Here's a recipe for the Fourth of July that I got off my WW site. I haven't tried but will for the Fourth...it sounds easy and good and low caloric.

Red, White and Blue Cheesecake

POINTS® value | 3
Servings | 12

Ingredients

* 15 reduced fat cinnamon graham crackers (broken into 30 squares)
* 8 oz fat-free cream cheese (softened)
* 3 cup fat-free skim milk
* 3 sm. pkgs. Jell-O Fat Free Sugar Free Instant Cheesecake pudding mix
* 8 oz Cool Whip Free Whipped Topping (thawed)
* 1 cup blueberries
* 2 cups strawberries

Instructions

* Beat cream cheese with mixer until smooth.
* Gradually add 1 cup milk, then add rest of milk and dry pudding .
* Mix on low speed 5 minutes. Fold in cool whip.
Layer 15 graham cracker squares in bottom of 9x13 pan, 1/2 of the cream cheese mixture, another 15 graham crackers, remaining cream cheese mixture.
* Top with blueberries & strawberries.
* Refrigerate at least 2 hours.



Sunny
From Southeast Michigan


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GMASANDIE's Photo GMASANDIE Posts: 42,968
6/30/07 8:38 P

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Juicy Tips for Lovelier Lemonade
Compliments of Minute Maid

For those who don't have time to make the puckering potion from scratch, experts at Minute Maid, offer some tips on making the most out of your lemonade:

1. Make sure your lemonade has real lemons (the leading powdered lemonade contains no real lemon juice)

2. Look for all-natural products that provide the best-quality ingredients

3. Enjoy lemonade year-round - stock up easily with cans of frozen concentrated lemonade which last for months in your freezer

4. Give a glass of lemonade and six ice cubes a whir in your blender for a real frozen-blended treat

5. Add some raspberries to your frozen-blended lemonade for an even frostier treat

6. Slice a few real lemons into a tall, iced pitcher of lemonade for a festive presentation

7. Add a splash of grape juice to your lemonade for "pink" lemonade

8. Freeze a tray of lemonade ice cubes to add special flair to sparkling water or iced tea

9. Freeze a paper cup filled with lemonade and serve lemonade pops to the kids

10. Enjoy a half-glass of lemonade mixed with a half-glass of iced tea - a drink known to many golfers as an "Arnold Palmer" or "half and half"

Refreshing lemonade is a versatile drink, so experiment a little! A little creativity can go a long way in creating fun and exciting drinks for family and friends to enjoy throughout the summer.


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
6/17/07 10:36 A

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Apple Strawberry Salsa with Cinnamon Tortilla Chips

Ingredients

Salsa:
2 medium apples (Fuji or Gala preferred), chopped and peeled
1 cup sliced fresh strawberries
2 medium Kiwi Fruit, peeled and chopped
1 small orange, peeled and chopped
1/4 cup diced fresh pineapple
1 Tbsp Splenda (or to taste)
2 Tbsp sugar free Strawberry or Apricot jam

Tortillas:
8 whole wheat tortillas
2 Tbsp melted Light butter or buttery spread
2 Tbsp honey
2 tsp cinnamon
Pam buttery spray (optional)

Directions
Mix the fruits together with the Splenda and blend in food processor or chopper until consistency of salsa. Add the sugar free jam and mix. Chill.
Preheat oven to 375 degrees.
Mix the butter, honey, & cinnamon together.
Spray the tortillas with Pam spray if desired, and spread the buttery mixture on each tortilla and stack in 4's. Cut both stacks into 8 sections each.
Place carefully on cookie sheets which have been greased or sprayed with Pam spray.
Bake for about 8-10 minutes or just until slightly crisp. Watch very carefully so they don't get too crisp. (I have a convection oven, and 5-6 minutes seemed fine)
Cool slightly before serving with the chilled salsa.

Nutritional Info
* Calories: 91.5
* Total Fat: 2.2 g
* Cholesterol: 5.0 mg
* Sodium: 76.4 mg
* Total Carbs: 20.0 g
* Dietary Fiber: 2.8 g
* Protein: 1.0 g

Sandie from SC
NANC9502's Photo NANC9502 Posts: 390
6/6/07 1:13 P

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This is a very simple dessert that a weight watcher instructor friend of mine gave me...really good and very low calories and fat

1 15 oz. can of crushed pineapple in its own juice
1 one step angel food cake mix (the kind where you only add water - but don't add the water)

mix the two ingredients together, put in a 9"x13" pan and bake for 25 min. (or until golden brown on the top) at 350 deg.

You can top it with no fat CoolWhip if desired.

ALSO she said you can take any cake mix and one can of diet soda and mix the two together and bake...carrot cake mix with diet 7 up is supposed to be really good...yellow cake mix with diet orange...chocolate cake mix with diet 7 up. etc.



Edited by: NANC9502 at: 6/7/2007 (13:40)
GMASANDIE's Photo GMASANDIE Posts: 42,968
5/26/07 10:54 A

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If you like cukes and cucumbers, this sounds good.

Sweet-Spicy Cucumbers over tomato

Ingredients
2 cups thinly sliced pickling cucumber (about 2 cucumbers)
1 cup thinly sliced Vidalia or other sweet onion
1/2 cup cider vinegar
1/4 cup sugar (or Splenda)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
4 garlic cloves, minced
2 whole dried red chiles
16 (1/4-inch-thick) slices tomato
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
Arrange half of cucumber in a 9-inch pie plate. Top with half of onion. Repeat procedure with remaining cucumber and onion.
Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.

Arrange tomato slices on a platter; sprinkle evenly with 1/8 teaspoon salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices.

8 servings (serving size: 2 tomato slices and about 1/3 cup cucumber mixture)

Nutritional Information
CALORIES 32(6% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 115mg; FIBER 1g; IRON 0.4mg; CARBOHYDRATE 7.7g





Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
5/11/07 12:17 P

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Peanut Poppers
Source: dLife

Ingredients:
4 cups popped popcorn (about 3 tablespoons unpopped)
1/2 cup peanuts
1/3 cup dried cranberries or raisins
1 tablespoon butter
1 tablespoon peanut butter

Instructions:

In a medium bowl, combine popcorn, peanuts and cranberries and stir.

In a small saucepan, combine butter and peanut butter. Heat and stir over medium heat until melted. Pour peanut butter mixture over popcorn mixture. Toss to coat.

Serve within 6 hours.
Nutritional Information:
Calories 146, Total Fat 10g, Saturated Fat 2g, Cholesterol 5mg, Sodium 67mg, Carbohydrate 12g, Sugar 1g, Fiber 2g, Protein 5g.


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
5/9/07 2:35 P

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Apple Butter Pudding
Source: dLife
Ingredients:
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1/4 cup apple butter
6 (2 1/2-inch) graham crackers, made into crumbs
1/4 cup Cool Whip Lite
1/4 teaspoon ground cinnamon

Instructions:
Using a wire whisk, mix together the dry pudding mix, dry milk powder, and water in a mixing bowl.
Blend in the apple butter, and mix in the graham cracker crumbs.

Evenly divide mixture into 4 separate dessert dishes, top each with a tablespoon of Cool Whip Lite, and sprinkle each with cinnamon.

Nutritional Information:
Per Serving:
125 calories
1g fat
4g protein
25g carbohydrate
425mg sodium
139mg calcium
0g fiber

Exchanges:
1 starch/carbohydrate
1/2 skim milk

Sandie from SC
LANIEBABE's Photo LANIEBABE Posts: 5,486
5/3/07 8:43 P

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emoticon SUMMER CHICKEN WITH TATERS AND PEAS emoticon
This is one of my favorite one skillet meals

1 Tbsp olive oil
1 4 oz chicken breast (I use 2 tenders)
1 small potato
1/2 cup frozen peas
2 Tbsp reduced fat sour cream
a pinch of thyme and salt and pepper to taste

Brown chicken is skillet.. cut potato in 4 weges and put it in with the chicken.. turn the chiken over and place a lid on pan for about 10 min... on med low...remove checken and keep warm.. check to see how done the potatoes are if fork tender add peas sour cream and thyme with salt and pepper.. stir to mix sour cream in with vegetables.. return chicken to pan and simmer for another 10 min... serve... this recipe serves one.. about 468 calories per serving.. very good.. enjoy...E


Edited by: LANIEBABE at: 5/3/2007 (20:46)


I will sail my vessel
'Til the river runs dry
Like a bird upon the wind
These waters are my sky
I'll never reach my destination
If I never try
So I will sail my vessel
'Til the river runs dry...Thank-you Garth Brooks
<


 
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GMASANDIE's Photo GMASANDIE Posts: 42,968
4/27/07 8:32 P

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A good low calorie salad dressing to dress up that crisp green salad....it is super simple and very low calorie....

2/3 cup of skim milk or fat free milk

2/3 cup Fat free mayonnaise

2/3 cup Fat free sour cream

l pak of dry Hidden Valley salad dressing mix

place all ingredients in a blender and blend until smooth.

20 calories per tablespoon.

If you find this is too thick for your liking just add a little more milk..

This can also be used on baked potatoes in place of butter and sour cream..or on sandwiches in place of mayonnaise..

copied

Sandie from SC
MOM-OF-5's Photo MOM-OF-5 Posts: 1,122
1/18/07 9:58 A

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Dump Soup
1 can progresso Minestroni soup
1 can VegAll vegetables
1 can red kidney beans
1 can corn
I can diced tomatoes

Dump all cans together, juice and all.
Heat and eat.

Gerry from Chicago

The older you get, the tougher it is to loose weight because by then, your body and your fat are really good friends.

I f you want the rainbow, you have to put up with the rain.

What doesn't kill us makes us stronger.


 current weight: 157.0 
 
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CAROL030's Photo CAROL030 Posts: 2,908
1/15/07 6:42 A

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Sands,
The chicken sounds really good, I think I will try it today.
Hope everyone is staying warm and dry.
Carol

GMASANDIE's Photo GMASANDIE Posts: 42,968
1/13/07 8:15 A

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7Up Chicken recipe
6 to 8 boneless, skinless chicken breast halves
2 tablespoons butter
1 can diet 7-Up
1 teaspoon seasoning salt
1 teaspoon parsley flakes

Place chicken in bottom of crock pot add butterMix 7-up with salt and parsley, pour over chicken, cover and cook on LOW for 6-8 hours.



Edited by: GMASANDIE at: 1/13/2007 (08:18)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
12/13/06 9:37 P

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When I make it I will figure the calories. I need to get that done this weekend. Sands

Sandie from SC
MOM-OF-5's Photo MOM-OF-5 Posts: 1,122
12/13/06 1:58 P

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Sands.....thanks for starting this. I am always looking for different recipies. Some, I even try. HaHa
Your "Dilly Crackers" sound good. This one I will try. How do we figure calories?
I'll go through mine and post soon.
Gerry emoticon

Gerry from Chicago

The older you get, the tougher it is to loose weight because by then, your body and your fat are really good friends.

I f you want the rainbow, you have to put up with the rain.

What doesn't kill us makes us stronger.


 current weight: 157.0 
 
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140
GMASANDIE's Photo GMASANDIE Posts: 42,968
12/9/06 4:53 P

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Dilly Crackers

1 package oyster crackers
2/3 cup vegetable oil
2 tablespoons dill weed
1 envelope dry ranch dressing

1. Place crackers in bowl
2. In separate bowl combine oil, dillweed, and salad dressing mix, mix well.
3. Pour over crackers, cover and toss lightly.
4. Let stand until completely dry.
5. Store in air-tighht container.

These are inexpensive and easy to fix. When taking them to work I put them in a red plastic pail with a lid. They look nice with the white crackers and the green dill.

Edited by: GMASANDIE at: 12/9/2006 (16:53)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 42,968
12/8/06 12:55 P

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I thought we could use a place to post recipes.
We are all from various parts of the country. Perhaps you have a recipe you could share with us.

Sandie from SC
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