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TOPIC:   Take A Recipe, Leave A Recipe 


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SUZY1212
SUZY1212's Photo SparkPoints: (56,733)
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2/3/11 9:14 P

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Recipe from
www.mybargainbuddy.com/blog/karen/whatscoo
kin/karens-speedy-salsa



Karen’s Speedy Salsa

15 oz. can of Hunt’s tomato sauce
1/8 tsp fresh chopped jalapeno (more or less depending on how hot you like it)
3 green onions, washed, roots trimmed off and sliced in half
1/8 tsp fresh chopped garlic
dash of black pepper
dash of Lawry’s garlic salt
dash of lime juice
2 tbs of fresh cilantro leaves

Add all ingredients except cilantro to a blender and puree for about one minute. Add cilantro and pulse until blended. Refrigerate for 15 minutes or more to allow flavors to blend.


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J4HIM1121
Posts: 8
7/17/10 10:06 P

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YUM! Sounds good.



SUZY1212
SUZY1212's Photo SparkPoints: (56,733)
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12/13/09 2:50 P

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Autumn Pear and Pumpkin Soup

1/2 cup chopped onion
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 15-ounce can pumpkin
2-1/2 cups half-and-half or light cream
1-3/4 cups pear nectar
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
Pear slices (optional)

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

3. Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

nutrition facts
Calories 210, Total Fat (g) 12, Saturated Fat (g) 7, Cholesterol (mg) 37, Sodium (mg) 337, Carbohydrate (g) 24, Protein (g) 4, Percent Daily Values are based on a 2,000 calorie diet


 current weight: 135.5 
 
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SHERRY822
SHERRY822's Photo Posts: 3,737
8/14/09 2:25 A

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Fresh Strawberry Relish

2 tbsp. balsamic vinegar
2 tbsp. orange juice
1 tbsp. Dijon-style mustard
1 tbsp. honey
1/2 tsp. grated orange peel
1/2 tsp. red pepper flakes
1 pint basket California strawberries, stemmed and sliced
3 tablespoons raisins
3 tablespoons chopped walnuts


Directions:
In medium bowl measure all ingredients except strawberries, raisins and walnuts. Whisk to blend thoroughly. Add remaining ingredients; toss. Serve with baked or grilled fish or chicken. Makes 4 servings (about 1 3/4 cups)


Nutritional Information:
104 calories; 2.2 g protein; 17 g carbohydrate; 4 g fat; 0 mg cholesterol; 114 mg sodium
------------------------------------------------------
Strawberry Salsa

1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 tbsp. cilantro cut into strips
3-4 tbsp. seasoned rice wine vinegar
2 cups fresh California strawberries, hulled and diced small
1 yellow pepper


Directions:
Mix cucumbers, green onion, cilantro and vinegar. Cover and chill at least one hour. Just before serving, add strawberries.

Delicious on some oven toasted cinnamon sprinkled tortilia sections. Just brush the tortilia witha little lite or extra virgin olive oil, sprinkle with cinnamon, and bake at 350 degrees for about 12 minutes or until slightly browned and crispy.
------------------------------------------------------
Honey Berry Butter

1 pint California strawberries, washed and stemmed
1 tablespoon lemon juice
1/2 cup orange honey


Directions:
In blender, whirl berries until smooth. Measure 2 cups puree into saucepan. Add remaining ingredients. Bring to boil, then simmer 20 to 30 minutes, stirring occasionally. Cool (This is a butter that will pour.) Makes 1 1/2 cups


Nutritional Information:
100 calories; 0 g fat; 0 mg cholesterol; 2 mg sodium; 30 g carbohydrate; 1 g fiber; 0 g protein.

This great on a whole grain English Muffin, or some whole grain toast

My flesh and my heart faileth: but God is the strength of my heart,and my portion for ever.
Psalms 73:26


But my God shall supply all your need according to his riches in glory by Christ Jesus.
Philippians 4:19

I can do all things through Christ which strengthens me.
Philippians 4:13




"If you always do what you've always done,
You're Always Going To Get What You've Always Gotten."



 current weight: 308.0 
 
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SHERRY822
SHERRY822's Photo Posts: 3,737
8/9/09 4:07 P

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Frosty Strawberry Pops

about a 1/2 pound of California strawberries, stemmed
1 can (5 ounces) evaporated milk
3 tablespoons frozen orange, cranberry or pineapple juice concentrate


Directions

In blender container, blend all ingredients about 1 minute until smooth. Pour into eight 3-ounce, wax-coated paper cups.* Place in shallow pan and insert a wooden craft stick** or plastic spoon into the center of each. Freeze until firm, about 4 hours. After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage. To release pops from cups, dip briefly into hot water up to rim of cup. Makes 8 servings. *Cups can be found in the paper goods or soap section of most supermarkets. ** Wooden craft sticks are available in hobby shops and variety stores.


Nutritional Information

76 calories; 2 g fat; 5 mg cholesterol; 25 mg sodium; 15g carbohydrate; 1 g fiber; 2 g protein.

My flesh and my heart faileth: but God is the strength of my heart,and my portion for ever.
Psalms 73:26


But my God shall supply all your need according to his riches in glory by Christ Jesus.
Philippians 4:19

I can do all things through Christ which strengthens me.
Philippians 4:13




"If you always do what you've always done,
You're Always Going To Get What You've Always Gotten."



 current weight: 308.0 
 
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SHERRY822
SHERRY822's Photo Posts: 3,737
7/18/09 12:32 P

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Here are a couple of beet recipes in honor of beet week.

Honeyed Beet Quinoa Summer Salad, with variations
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden

julia’s note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half the amount of nuts. Any mixture of the below herbs work well: just parsley, just cilantro, just basil, or any combo... chives, tarragon for a different flavor..... the possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier.

6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan, or??, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild onion
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil... but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.
-------------------------------------------------------

RED DEVIL CAKE
1 1/4 cups beet puree fresh cooked, or canned whirl in blender to puree
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour
3/4 cup cocoa powder
1 1/2 tsp. baking soda


Preheat oven to 350 degrees. Generously oil the baking pan (9 inch square or round pan). In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt and beet puree until very smooth. In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting. (from a Mollie Katzen book)

Edited by: SHERRY822 at: 7/18/2009 (12:35)
My flesh and my heart faileth: but God is the strength of my heart,and my portion for ever.
Psalms 73:26


But my God shall supply all your need according to his riches in glory by Christ Jesus.
Philippians 4:19

I can do all things through Christ which strengthens me.
Philippians 4:13




"If you always do what you've always done,
You're Always Going To Get What You've Always Gotten."



 current weight: 308.0 
 
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UP-4-A-CHANGE
UP-4-A-CHANGE's Photo Posts: 3,432
7/17/09 11:42 A

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Cowgirl Cookies
1 1/2 cups margarine, softened
3/4 cup white sugar
2 1/4 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups regular rolled oats
1 1/2 cups sweetened flaked coconut
4 (1 ounce) squares white chocolate, chopped
1 (3.5 ounce) jar coarsely chopped macadamia nuts

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
2. Cream the margarine together with the white sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time until thoroughly blended. Mix in the vanilla and almond extracts.
3. Stir the flour, baking soda, salt, and rolled oats together in a mixing bowl until well blended. Stir the flour mixture into the sugar mixture. Mix in the coconut, white chocolate, and macadamia nuts until evenly blended. Drop by tablespoonfuls 1 inch apart on prepared cookie sheets.
4. Bake in preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on baking sheets before removing to cool on a rack.


Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours


 Pounds lost: 56.0 
 
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SHERRY822
SHERRY822's Photo Posts: 3,737
7/17/09 12:34 A

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Thanks 08AMANDA, I'm going to try the energy bars this weekend, but they all sound tasty.

My flesh and my heart faileth: but God is the strength of my heart,and my portion for ever.
Psalms 73:26


But my God shall supply all your need according to his riches in glory by Christ Jesus.
Philippians 4:19

I can do all things through Christ which strengthens me.
Philippians 4:13




"If you always do what you've always done,
You're Always Going To Get What You've Always Gotten."



 current weight: 308.0 
 
376
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UP-4-A-CHANGE
UP-4-A-CHANGE's Photo Posts: 3,432
7/16/09 11:42 P

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Pecan Tartlets
Makes 24 tartlets
ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours (including chilling & cooling times)
EASE OF PREPARATION: Easy
Dough
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
4 ounces reduced-fat cream cheese (Neufchatel), softened
1/4 cup canola oil

Filling
1 large egg, beaten
1 cup chopped pecans
3/4 cup packed brown sugar
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1. To prepare dough: Mix whole-wheat flour, all-purpose flour, butter, cream cheese and oil in a large bowl with a wooden spoon just until a coherent dough forms. Refrigerate the dough for 30 minutes to reduce its stickiness.
2. Position rack in lower third of oven; preheat to 350ºF.
3. Roll the dough (it will be soft) into a 15-inch log. Cut the log in half, then cut each half into quarters, then cut the quarters into thirds to yield 24 equal portions, about 1 tablespoon each. Press each piece of dough into a mini muffin cup, making a well in the center and pressing the dough up the sides of the tin to form a tartlet shell.
4. To prepare filling: Combine egg, pecans, brown sugar, butter and vanilla in a large bowl. Divide the filling evenly among the 24 tartlet shells.
5. Bake the tartlets for 10 minutes. Reduce the oven temperature to 325º and bake until the filling is puffed and the crust is lightly golden, 10 to 12 minutes more. Let cool in the pans on a wire rack for 10 minutes. Turn the tartlets out and let cool completely, about 30 minutes.
NUTRITION INFORMATION: Per tartlet: 152 calories; 11 g fat (4 g sat, 4 g mono); 23 mg cholesterol; 12 g carbohydrate; 2 g protein; 1 g fiber; 18 mg sodium.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. | Equipment: Two 12-cup mini muffin pans


Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours


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UP-4-A-CHANGE
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7/16/09 11:41 P

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Holiday Cranberry-Orange Pistachio Bars
Makes 16 bars
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 1/4 hours (not including cooling time)
EASE OF PREPARATION: Easy
Crust
3 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2/3 cup whole-wheat pastry flour (see Note)
1/3 cup all-purpose flour
Pinch of salt

Topping
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1 large egg
1 large egg white
1 teaspoon freshly grated orange zest
1/4 cup orange juice
2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1/3 cup pistachios, preferably unsalted, chopped and toasted (see Tip)
1. To prepare crust: Position rack in center of oven; preheat to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan.
Bake until just barely golden around the edges, 10 to 12 minutes.
3. To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.
4. Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
5. Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.
NUTRITION INFORMATION: Per serving: 126 calories; 4 g fat (2 g sat, 1 g mono); 19 mg cholesterol; 22 g carbohydrate; 2 g protein; 1 g fiber; 44 mg sodium; 58 mg potassium.
1 1/2 Carbohydrate Servings
Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 fat
TIP: Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.

Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. .


Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours


 Pounds lost: 56.0 
 
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84.75
113


UP-4-A-CHANGE
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7/16/09 11:41 P

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Peanut Energy Bars
Makes 16 bars
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 1/4 hours
EASE OF PREPARATION: Easy
1/2 cup dry roasted salted peanuts
1/2 cup roasted sunflower seeds or other chopped nuts
2 cups raisins or other chopped dried fruit
2 cups rolled or instant oats
2 cups toasted rice cereal, such as Rice Krispies
1/4 cup toasted wheat germ (optional)
1/2 cup creamy or crunchy natural peanut butter
1/2 cup packed brown sugar
1/2 cup light corn syrup or honey
1 teaspoon vanilla extract
1. Coat an 9-by-13-inch baking pan with cooking spray.
2. Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ (if using) in a large bowl.
3. Combine peanut butter, brown sugar and corn syrup (or honey) in a large microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated.
4. Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat your fingers with cooking spray.) Let stand for about 1 hour to harden. Cut into bars.
NUTRITION INFORMATION: Per serving: 255 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 42 g carbohydrate; 5 g protein; 3 g fiber; 95 mg sodium; 242 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 carbohydrate (other), 1 1/2 fat
MAKE AHEAD TIP: Individually wrap in plastic and keep at room temperature for up to 1 week or freeze for up to 1 month. Thaw at room temperature.


Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours


 Pounds lost: 56.0 
 
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UP-4-A-CHANGE
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7/16/09 11:40 P

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Peanut Butter Cookies
Makes about 4 dozen cookies
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy
2 cups packed light brown sugar
1/2 cup natural peanut butter
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
5 teaspoons water
2 cups all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped peanuts
1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
3. Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
4. Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.
NUTRITION INFORMATION: Per cookie: 91 calories; 3 g fat (0 g sat, 1 g mono); 9 mg cholesterol; 14 g carbohydrate; 2 g protein; 1 g fiber; 75 mg sodium; 22 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate


Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours


 Pounds lost: 56.0 
 
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UP-4-A-CHANGE
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7/16/09 11:40 P

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our Superfood of the week nuts
Cranberry-Walnut Quick Bread
Makes 12 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c
Quick-Bread Dry Mix (recipe follows)
2 large eggs
1 cup nonfat buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
2 cups chopped cranberries (see Tips), fresh or frozen, thawed
1/2 cup chopped toasted walnuts (see Tips), plus more for topping if desired
1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
NUTRITION INFORMATION: Per serving: 218 calories; 8 g fat (2 g sat, 2 g mono); 41 mg cholesterol; 30 g carbohydrate; 6 g protein; 3 g fiber; 182 mg sodium.
TIP: Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Pan Options:
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)


Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours


 Pounds lost: 56.0 
 
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84.75
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SHERRY822
SHERRY822's Photo Posts: 3,737
7/8/09 8:24 A

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In honor of our Superfood of the week, here are a couple of watermelon recipes. Happy eating !

Watermelon Ham Wraps

Ingredients:
1 tablespoon chive and onion spreadable cream cheese
1 large, burrito-size low-fat tortilla
1 ounce thinly sliced low-fat ham
1 lettuce leaf
1 seeded watermelon spear, about 1/2-inch thick, 1-inch wide and 9-inches long

Instructions:
Spread cream cheese on tortilla covering to edges. Place ham across center of tortilla; top with leaf lettuce making sure edges to be rolled are not covered. Place watermelon spear on lettuce just off center. Roll tortilla over watermelon spear; continue rolling, tucking in ham and lettuce. Cream cheese will help tortilla stay rolled. Fasten with wooden pick if needed.

More Watermelon Wrap Combos:
Strawberry cream cheese with turkey, Bibb lettuce and watermelon Garden vegetable cream cheese with chicken, spinach and watermelon Ranch cream cheese with roast beef, red leaf lettuce and watermelon

Servings:
Makes 1 sandwich; Per serving: 273 calories 33g carbohydrate, 12g protein, 11g fat, 2g dietary fiber, 667mg sodium, 31mg cholesterol
_____________________________________________________
Watermelon Cilantro Salsa Tropical Fresh and Light
Ingredients:
2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
Juice from 4 fresh limes
1 cup trimmed and chopped scallions
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Instructions:
Toss all ingredients together in a mixing bowl and season with salt and pepper just before serving.

Servings:
Makes about 4 cups serving 8 to 12.

Garnish:
Great with chips or on grilled anything.
_____________________________________________________

Watermelon Stacked Breakfast Pancakes
Watermelon Stacked Breakfast Pancakes A Fresh, Warm Way to Start the Day

Ingredients:
1/2 cup maple syrup
1 tablespoon butter
3 6-inch hot pancakes
1 1/2 cups minced seedless watermelon

Instructions:
Heat the maple syrup with the butter until the butter melts. Place a hot pancake on a warmed plate and top with 1/3 of the syrup and one third of the watermelon and continue to repeat the process with the syrup and watermelon topping the 3rd pancake.

Servings:
Serves 1.
_____________________________________________________

Watermelon Dip Stix

This fresh dip has a hint of sweetness!

Ingredients
8 ounces sour cream
4 tablespoons sugar
1 teaspoon vanilla extract
Watermelon stix or small wedges
Instructions
Blend together the sour cream, sugar and vanilla in a small serving bowl. Use as a dip for the watermelon.
_____________________________________________________

Watermelon Ice PopsIce Pops and Cubes

Ingredients:
Watermelon
Chunks of fresh fruit - try grapes, strawberries, blueberries, anything!
Instructions:
Puree the watermelon. Now pour it into the popsicle molds and drop in your chunks of fresh fruit, and freeze!

Or try watermelon ice cubes to add to your favorite juice or water! Puree some seedless watermelon and pour into ice cube trays and freeze

Edited by: SHERRY822 at: 7/8/2009 (08:27)
My flesh and my heart faileth: but God is the strength of my heart,and my portion for ever.
Psalms 73:26


But my God shall supply all your need according to his riches in glory by Christ Jesus.
Philippians 4:19

I can do all things through Christ which strengthens me.
Philippians 4:13




"If you always do what you've always done,
You're Always Going To Get What You've Always Gotten."



 current weight: 308.0 
 
376
319.5
263
206.5
150


SHERRY822
SHERRY822's Photo Posts: 3,737
7/2/09 7:19 P

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This thread is for recipes using the Superfoods. If you need one get it here. If you have one please leave it with us for all to enjoy. If you are looking for a specific type of recipe, please ask if anyone has one to fit your needs and if we do we'll gladly leave it here for you. Thanks

My flesh and my heart faileth: but God is the strength of my heart,and my portion for ever.
Psalms 73:26


But my God shall supply all your need according to his riches in glory by Christ Jesus.
Philippians 4:19

I can do all things through Christ which strengthens me.
Philippians 4:13




"If you always do what you've always done,
You're Always Going To Get What You've Always Gotten."



 current weight: 308.0 
 
376
319.5
263
206.5
150


 
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