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THELOSER82 Posts: 198
4/15/13 1:44 P

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A setback is just a setup for a comeback...

S-N-I-P's Photo S-N-I-P SparkPoints: (5,095)
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3/9/13 5:15 A

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Be Thankfull today

One day at a time !!!


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JSTETSER's Photo JSTETSER SparkPoints: (97,882)
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2/8/13 5:58 A

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Walking in LOVE
http://www.sparkpeople.com/mypage_public
_journal.asp?id=JSTETSER



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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
12/14/11 7:42 A

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RAW SOUP www.youtube.com/watch?v=e9snGnbGepo&
fe
ature=g-vrec


Add what other variations to it and totally enjoy.



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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
12/1/11 8:50 A

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WOW - this is great - let me know how you like the dishes.



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MRSPINCKNEY's Photo MRSPINCKNEY Posts: 498
11/29/11 8:50 A

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Guess I will be a little different today! I am trying to have some fun on this journey! emoticon

MrsPinckney
Our lives are a sum total of the choices we have made.

- Wayne Dyer


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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
11/26/11 9:32 P

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Yum . . . that mushroom soup sounds terrific! I'll definitely give that a try . . . may as well put it in my recipe box now. 8-)) Thanks, Sweetlips!

When I make my pizza on the deli light Italian Flat Out bread, I put lots of red onion, 1.5 cups fresh mushrooms (portabella or button) and red, yellow or orange sweet peppers on it for 7 freggie servings. Soup really does make for a lighter meal to follow from what all the studies tell us.

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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
11/26/11 7:49 P

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Jspeed thanks for stopping. I love Kale any way so enjoy. SO hey, everyone, how did you do on the sugar - Our challenge was for 7 days and I have not heard from y'all, but I did 10, ate a sliver of cake on T-day and now back to ni sugar, My blood sugar has been great and that is what this is all about for me. Okay, add this to your go to meals

SOUPS - it is getting cold and soup with fill in the spaces that sometimes cause us to go crazy being hungry or just wanting us to eat something:

Low Fat Creamy Mushroom Soup
Enjoy and stay warm!
Low Fat Creamy Mushroom Soup
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 49 • Fat: 1.8 g • Carb: 6.6 g • Fiber: 1.1 g • Protein: 3.2 g

3 tbsp flour
4 cups water
2 chicken bullion cubes
5 oz sh-itake mushrooms, sliced
8 oz baby bella, sliced
1 celery stalk
1 tbsp light butter (optional)

Place cold water and flour in a blender and blend until smooth, pour into a medium pot and set heat to medium. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup in the blender, then return back to the pot

Lentil And Chicken Soup

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 1/4 cups • Points: 2 pts
Calories: 126.3 • Fat: 0.8 g • Protein: 15.8 g • Carb: 14.1 g • Fiber: 5.0 g


1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
2 chicken bullion

1 packet Sazon (in Latin section)
1 small onion
4 scallions
3 cloves garlic
1 tomato
1/4 cup chopped cilantro (optional)
8 cups water

In a large pot combine lentils, chicken, water and chicken bullion. Boil, covered over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred, return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, cilantro, garlic, and tomato. Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft. (Add more water if needed)



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JSPEED4's Photo JSPEED4 Posts: 1,674
11/25/11 6:35 P

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I bought a bunch of kale, cooked up and froze over half of it, and I'll get some turkey bacon next month, some green onions, and make the recipe that EHAGFELD has a link for.

J. Speed Eastern Standard Time, UTC/GMT -5
www.thebushwhacker.com/the-old-new-n
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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
11/14/11 3:29 A

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I have cut back greatly on sugar and artificial sweeteners. I am probably closer to staying under the 6 teaspoon recommendation than most Americans. It requires home cooking for me. This means the elimination of many condiments, like ketchup and Miracle Whip. I suspect my sugar today came in my ketchup, McD's low fat cone and ginger sauce.

Edit: 11/14: Today, I made about a ten-veggie serving Moo-Shu Pork lunch, but know that my hoisin sauce is nearly half sugar, so I'm probably close to 3 tsps of sugar today. Will try to limit my supper sugar to natural fruit sugars.

Edited by: EJOY-EVELYN at: 11/14/2011 (15:20)
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DEBBIE_C's Photo DEBBIE_C Posts: 2,676
11/13/11 10:24 P

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emoticon Okaaaaaaaaay... You have officially shook it up! emoticon

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
11/13/11 6:32 P

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I thought I would add a little shake-up this week for the Try Something New:

No sugar for 7 days and that means -This includes honey, molasses, syrups, artificial sweeteners (like Splenda), sugar alcohols (like maltitol or xylitol), and no refined sugar. For me this is really trying something new.

Now here is a recipe for the crockpot and especially now :

Slow Cooker Cinnamon Applesauce

~This recipe is from my Apple a Day Dinner menu. Most homemade applesauce recipes contain added sugar. Apples are extremely sweet on their own, though, so they don’t need the extra sweeteners! Gluten-free, dairy-free, soy-free, grain-free, vegan, and, of course, sugar-free!

Ingredients:
■8 apples (any variety will do. Mix of tart and sweet apples gives the sauce a better flavor)
■1/4 cup water
■1 teaspoon cinnamon, optional
■pinch salt, optional

Peeling the apples is optional. If you choose not to peel them, then you might want to consider blending the apples at the end in order to achieve a smoother consistency.

Core and quarter the apples and place them in your crockpot. Add water and salt (salt helps bring out the natural sweetness of the apples, but is optional) and cook for 6-8 hours on low or or 3-4 hours on high. Once the apples are tender, mash them with a fork and stir in cinnamon.

This too is optional, but can really make it so full of goodies that your body will kiss you - 1 cup of cranberries added at the beginning makes it sweet and tart. If too tart I sweeten with stevia per serving.
Serve hot or cold.




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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
11/10/11 2:12 A

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I bought beets for a steal tonight and the leaves were very healthy looking . . .. Have cooked up the beets (pickled 2.5 quarts) and cut up the greens to try some beet greens for breakfast (recipe below).

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=858310


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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
11/9/11 12:38 P

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I am so glad you guys tried it - I do love it and I have even added cranberries and pecans with brown sugar and 1 tbs of olive oil - we don't do diary. Glad you guys like it.



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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
11/9/11 12:58 A

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With a half acorn sqush (two-freggie serving), I only need one pat of butter and 1T brown sugar with 1/4-1/2 tsp cinnamon. Yum! I ate enjoyed four halves this week. Even bought myself some more Brussels sprouts!

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MISSLORI5's Photo MISSLORI5 Posts: 2,493
11/7/11 11:18 P

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I actually ate some, and liked it! The acorn squash with butter and brown sugar on it was very good! My hubby didn't go for it, but he says he's still open to try it in other ways, so maybe someday it'll work for him! I want to try squash as much as I can this fall, just to say I did!

Edited by: MISSLORI5 at: 11/7/2011 (23:20)
"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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DEBBIE_C's Photo DEBBIE_C Posts: 2,676
11/1/11 8:46 P

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Anxious to try squash! Eating squash is a fairly new habit for me so the recipes really peak my interest...

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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LUVS2BIKE101's Photo LUVS2BIKE101 SparkPoints: (104,375)
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11/1/11 7:49 P

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I haven't had acorn squash in a long time. Thanks for your post!

emoticon

Team Leader of SP Class of August 19-25, 2012
Team Leader of SP Class of November 27- December 3, 2011
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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
10/29/11 1:21 P

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Ehagfeld, it could be the texture - what I have had are sweet and crisp. Thank you for the link as well., I have of recent not been able to eat raew broccoli, but I do like it so. I hope you guys enjoy this - the second one is great and different enough. The first one is my regular - kinda like sweet potatoes.

This week - we are having acorn squash. For some this is really new, for others it is a change.

Ingredients
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar




Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Amount Per Serving Calories: 189 | Total Fat: 6g | Cholesterol: 15mg




Roasted Acorn Squash with Chile Vinaigrette
Quick & Easy
Makes 4 servings; active time: 15 min total time: 45 min

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Ingredients
2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Preparation

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

A serving of acorn squash contains a total of 115 calories. Carbohydrates contribute 107 calories, fat accounts for 2 calories and proteins provide the remaining 6 calories. A serving of acorn squash provides less than 5.8 percent of the daily value (DV) for calories, based on a daily diet of 2,000 calories.

Carbohydrates

A serving of acorn squash contains a total of 29.9 grams of carbohydrates, or about 10 percent of the DV for total carbohydrates. This includes 9 grams of dietary fiber, which is about 36 percent of the DV for dietary fiber. A serving of acorn squash doesn't contain any simple sugar.

Fat and Protein

A serving of acorn squash contains 0.3 total grams of fat, which is less than 1 percent of the DV for total fat. Acorn squash contains 0.1 grams of saturated fats, which provides less than 1 percent of the DV for saturated fats. Acorn squash doesn't contain any trans fat or cholesterol. A serving of acorn squash also has 2.3 grams of protein, which is about 5 percent of the DV for protein.

Vitamins and Minerals

A serving of acorn squash contains 37 percent of the DV for vitamin C, 23 percent of the DV for thiamin and 20 percent of the DV for vitamin B6. It also contains 18 percent of the DV for vitamin A, 10 percent of the DV for folate and 10 percent of the DV for pantothenic acid. A serving of acorn squash contains 26 percent of the DV for potassium, 25 percent of the DV for manganese and 22 percent of the DV for magnesium.


Edited by: SWEETLIPS at: 10/29/2011 (13:29)

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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
10/17/11 11:02 P

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I’ve munched on raw beans to tide me over, but there’s something that doesn’t feel right about the texture. Probably just a "head" thing cause I like pea pods raw.

Recently, Dr Oz had a quiz with his participants regarding whether a food was better for you raw or cooked: Garlic, Broccoli and red peppers are better for you raw while spinach, carrots, and onions are better for you cooked.
Source: www.doctoroz.com/videos/produce-prep
-r
aw-or-cooked


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MISSLORI5's Photo MISSLORI5 Posts: 2,493
10/17/11 10:46 P

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Raw, huh? I grew up on fresh canned green beans from our garden. I wish I could get somebody to can them for me! But I do look forward to trying this first recipe! Thank you!

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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LUVS2BIKE101's Photo LUVS2BIKE101 SparkPoints: (104,375)
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10/17/11 7:54 P

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Sounds delicious! I will try this week! Thanks!!!

emoticon

Team Leader of SP Class of August 19-25, 2012
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Team Leader of SP Class of July 21-27, 2013
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"Continuous effort--not strength or intelligence--is the key to unlocking our potential." --Winston Churchill


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DEBBIE_C's Photo DEBBIE_C Posts: 2,676
10/17/11 12:50 A

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Sounds yummy! emoticon

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
10/16/11 10:35 P

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It's Green Beans as Ms. Lori Suggested. One thing I know about them is that they help lower blood sugar - I eat them raw.

Green Bean Tomato Salad with Herbs

2 pound(s) green beans
1 1/2 teaspoon(s) Dijon mustard
2 tablespoon(s) red wine vinegar
1/4 cup(s) extra-virgin olive oil
1 tablespoon(s) extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon(s) chopped tarragon
1 tablespoon(s) snipped chives
1/2 teaspoon(s) chopped thyme leaves
1/2 pound(s) cherry tomatoes, halved

----------------------------------------
----------------------------------------

Directions
1.Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
2.In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives, and thyme and toss to coat. Add the tomatoes, toss gently, and serve.


Green Beans and Potatoes in Chunky Tomato Sauce

1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups diced red potato
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper

1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt, and beans; sauté 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers


Green beans, also known as string beans, are cultivated in almost all the countries of the world. They are grown from summer through early fall, but thanks to modern-day freezing and canning processes, are available round the year. They are deep emerald green in color and taper down to a slight point on either side, as they come towards the end. Within the thin pods of the beans, one can find a number of tiny pods. Though green beans vary in size, their average length is around 4 inches. In the following lines, we have provided information on the health and nutrition benefits of eating green beans.

Nutritional Value of Green Beans

Given below is the amount of nutrients in 1 cup (125 gm) of green beans:
Calories - 34
• Calcium - 57.50 mg
•Copper - 0.13 mg
•Dietary Fiber - 4.00 gm
•Folate - 41.63 mcg
•Iron - 1.60 mg
•Magnesium - 31.25 mg
•Manganese - 0.37 mg
•Omega 3 Fatty Acids - 0.11 gm
•Phosphorus - 48.75 mg









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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
10/13/11 11:35 P

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Thanks Ms. Lori for the suggestion - Green Beans it will be next week. I like raw carrots too, but I want to glaze some too, with a bit of cinnamon.



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MISSLORI5's Photo MISSLORI5 Posts: 2,493
10/12/11 11:09 P

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Like I said, those baby carrots are my friends! Had some for supper tonight-I just love them raw and without any dip. Their flavor and crunch is so yummy! Thanks for choosing a veggie I can get into-maybe we do green beans next?

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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MISSLORI5's Photo MISSLORI5 Posts: 2,493
10/11/11 8:07 P

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Uh, okay I'll admit it, I let the team down on the brussel sprouts. Had them in my frig., but just couldn't get them in my tummy. Will keep trying, though! As for carrots, love those orange babies! My recipe for glazed carrots is just steaming them and adding a little bit of butter after they're cooked. You can add some spice if you wish, but I like just the flavor, and the butter is just a smidgin! Have a healthy week you guys!

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
10/9/11 12:10 P

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Thank you ladies. I appreciate your support.



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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
10/8/11 6:06 P

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As a flexitarian, I choose to place an emphasis on adding more plant-based foods to my diet. Seems we live in a society where meat is pretty much a given, but I'd prefer to not focus on it.

I made four veggie curries for a dinner last night (egg plant, (green) moong dal, (yellow) moong and masoor dal, and black chickpeas over Sri Lankan red rice (or basmati rice). So yummy! For our next international night (for university students), I'm going to try my hand at making an egg curry and may even add my Thai Cabbage salad. I enjoy the spicy fragrance of Asian and Indian cooking (made healthier).

Over years of healthy cooking, I can see the difference in the level of salt and sweetner I need to add to my foods.

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DEBBIE_C's Photo DEBBIE_C Posts: 2,676
10/8/11 5:51 P

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emoticon Carrots are soooo... my friend. They are best to me just plain raw. Sometimes dipped in peanut butter or hummus. Yum! emoticon I appreciate the current focus on veggies as I do get tired of eating them from time to time. This "try something new" category can open so many doors for entrees, side dishes desserts, etc. As a team there are no limits. emoticon WE CAN DO THIS!

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
10/8/11 4:28 P

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Aw Ms Debbie that is good to hear. I have taken the vinegar and water too. Ms. Lori is on travel and I saw Ehagfeld also did the brussel spouts, so how are the rest of you doing. I received an e-mail asking why I always do veggies for trying something new - well, it is because we are a veggie deficent society and I thought most people knew how to cook meat. If you want meat recipes, I will do that as well.

This we are talking about carrots - I am still searching for the recipe that will allow me to make glazed carrots- if you have one I am looking.

OVEN BAKED CARROT FRIES

1 1/2 lbs. carrots

1 tsp. sugar

2 Tbsp. olive oil

1/2 tsp. salt

2 Tbsp. finely chopped pinch of pepper

fresh rosemary

Preheat oven to 425. Line a shallow pan with foil. Using a sharp knife, slice away the tip and end of each carrot; peel each completely. Cut carrots in half cross-wise, then cut length-wise, then cut length-wise again.

In a mixing bowl, combine the carrot sticks, oil, rosemary, salt and pepper. Stir till all are evenly coated. Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender. Serve hot or at room temperature.

Makes 4 servings about 3/4 cups a piece.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 136.3
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 413.1 mg
Total Carbs: 17.8 g
Dietary Fiber: 4.9 g
Protein: 1.6 g







Nutritional Facts

Carrots are loaded with beta carotene, which is why they appear orange. Carrots are very low in saturated fat and cholesterol. Carrots are also a good source of thiamine, niacin, vitamin B6, folate and manganese, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K and potassium. The only downside to carrots is that a large portion of the calories in carrots come from sugars


Health Benefits

Carrots are also good at fighting inflammation in the body because they contain antioxidents and fiber. As a rule, the more brilliantly colored the produce, the higher the antioxidant content. Carrots have also been shown to contribute to weight loss due to the amount of fiber present in them, according to the University of Iowa. During World War II, many British night bombers ate large amounts of carrots because beta carotene increases your ability to see in the dark by reducing the eye's reaction time. This helped the bombers fly at night, under the Germans' radar, and launch surprise attacks. The only side effect was that many of the men turned a slight shade of orange from the extra beta carotene they had been eating.

Control of Blood Circulation

The large and varying amount of B vitamins present in carrots are especially good at regulating the body's circulation by ensuring that the heart and lungs have nutrients available to do their job efficiently. Additionally, carrots also help lower high blood pressure and reduce the risk of cardiovascular disease. Potash succinate, a nutrient found in carrots, is said to have anti-hypertensive properties, making it useful for those with high blood pressure. This nutrient helps dilate blood vessels and thereby lowers blood pressure.


Edited by: SWEETLIPS at: 10/8/2011 (16:30)

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DEBBIE_C's Photo DEBBIE_C Posts: 2,676
10/6/11 5:53 P

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Glad you mentioned Braggs! I just started trying these products and so far so good. I use the vinegar in a small glass of water or juice and it has helped my indigestion issues. Also the vinaigrette is pretty good. Happy/healthy eating!!!

emoticon

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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10/6/11 8:19 A

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I prepared a spicy collard green - greens, sliced onion with jalpeno's, a little braggs amino acid ( taste like soy sauce), Saute the onions and peppers together - used a spray in the pan, added aminos, and then put in the collards, which I had cut into strips, and I sauted them, ( that is right, I had not added water), until they were coated and then I had put in one cup of seasoned water - garlic, onion powder and put the lid on and let them cook down. My family demolished them.



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10/5/11 1:01 A

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I absolutely love collard greens & look forward to trying the recipe! emoticon

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
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I must say I thoroughly enjoyed the brussel sprouts! Yummy! I loved shredding them to make a light dish. I can see making this using some of the same Indian spices (mustard seed, chili peppers, and curry) that I so enjoy.

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I've tried and enjoyed many different green vegetables but never collard greens. This is a great opportunity and I will try your recipe. Thanks!
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Sounds good. I'll try this.

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Annie, glad to hear from you: Since it is fall and a wonderful opportunity to cuddle up, and slow down, let's focus on some foods that, while low in calories, pack a big punch in the various values that help our bodies, so this week food is COLLARD GREENS!!!

I am going to post a recipe for cooked, but I use a nice sized leaf as a wrap. Break off the steam, soak a little bit in some salted water. Take some hummus and spread it on the leave, add your veggies, mine are celery sticks, carrot shreads, chopped tomatoe, spinach, sliver of jalapeno pepper, roll it up and it is delcious. When I serve guest, I wrap a carrot string around it. I am a big souper and I hope you guys try this - it is from fatfreevegan.com. Of course it goes well with a roasted meat or you may even chop up some chicken, fish or shrimp and add it. Let me know how you like it. I am going to make this for tomorrow. It will be good for my cold. PLEASE NOTE: This recipe calls for a pressue cooker - I have used a regular pot on the stove and it too a little bit longer to cook, but boy was it great. I have also put it in a crock pot on low and again -great.

Collard Greens and White Bean Soup

1 to 1 1/2 pounds collards, tough ribs removed and chopped (can substitute kale, chard, or other greens)
1 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced about 1/4-inch thick
4 cups fat-free vegetable broth
1 teaspoon thyme

2 15-ounce cans white beans, drained (I used Great Northern beans)
2-4 cups water or vegetable broth
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon chipotle chili powder
1/4 teaspoon red pepper flakes
salt and freshly ground red pepper, to taste
vegan Parmesan (optional)

Heat a little water (about 2 tbsp.) in a pressure cooker and add onion. Cook until onion is tender, about five minutes. Put the next 5 ingredients into pressure cooker and seal. Bring to high pressure and cook for 5 minutes. Remove from heat and release pressure manually. (If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.)

Add the beans, 2 cups of water or broth, and the remaining seasonings (except Parmesan). Simmer for at least 20 minutes to allow flavors to combine. While cooking, add additional water or broth if the soup seems too dry. Serve topped with vegan parmesan.

Makes 6 servings

Each serving, without parmesan, contains 205 Calories (kcal); 1g Total Fat; (4% calories from fat); 13g Protein; 39g Carbohydrate; 0mg Cholesterol; 44mg Sodium; 11g Fiber


Edited by: SWEETLIPS at: 10/2/2011 (19:09)

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ANNIESADVENTURE's Photo ANNIESADVENTURE Posts: 4,984
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I've been using up the rest of the fennel in creative ways, slicing, dicing, adding to other dishes I'm making. Interesting.

Thanks, EH, for the seving size for the apple-fennel-lettuce salad recipe.
Annie

Edited by: ANNIESADVENTURE at: 9/30/2011 (00:03)
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I just bought brussel sprouts tonight. My supermarket didn't have shallots, fennel, or boston lettuce. Guess the northland I live in leads a pretty sheltered life when it comes to fresh veggies.

SWEETLIPS, do you have your recipes shared here keyed into your Spark Recipe Box? If so, could you share with us the link so we can both make and log in? I recently learned that you can share a recipe link with friends without making the recipe "public." Sweet!

I just added the brussel sprouts dish to my recipe box (will try to make tomorrow) and can be seen at the following link:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1823082


ANNIESADVENTURE, the entire recipe has about 25 freggie servings, so 1/8 of a recipe would be three servings of the recommended 5-9 servings of fruits and veggies.

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ANNIESADVENTURE's Photo ANNIESADVENTURE Posts: 4,984
9/24/11 10:08 P

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I made the apple-fennel-Boston lettuce salad for lunch. I tried to estimate how much of each ingredient for one serving. I'll be looking for a recipe to use up the rest of the fennel.
Annie

Edited by: ANNIESADVENTURE at: 9/24/2011 (22:15)
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Picking up fennel tonight!
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MISSLORI5's Photo MISSLORI5 Posts: 2,493
9/20/11 11:36 P

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Finally bought those brussel sprouts-now to eat one!

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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ANNIESADVENTURE's Photo ANNIESADVENTURE Posts: 4,984
9/19/11 10:07 P

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SweetLips, how many servings is the Fennel and Apple Salad? I am trying to cut it down to one serving.
Annie

Edited by: ANNIESADVENTURE at: 9/19/2011 (22:07)
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This salad sounds wonderful! I look forward to giving it a shot, never worked with shallots either, so it'll be an interesting week!

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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DEBBIE_C's Photo DEBBIE_C Posts: 2,676
9/18/11 9:56 P

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Great information! emoticon

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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9/18/11 5:38 P

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I've always wanted to try fennel in a way other than soup. Thanks for this "challenge"
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VEGGIE FOR THE WEEK - Sept 19-24

Fennel

Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best.

Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.

RECIPE: Fennel and Apple Salad with Lemon-Shallot Dressing ( I always try 1/2 of recipes before I share - this however, is so good, you might desire for a bit more)

Ingredients
1/2 cup minced shallots (about 3)
1/4 cup fresh lemon juice
2 tablespoons water
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped Braeburn or Gala apple (about 1 pound)
2 cups thinly sliced fennel bulb (about 2 small bulbs)
16 cups torn Boston lettuce (about 8 small heads)

Preparation
Combine the first 8 ingredients in a small bowl, stirring with a whisk.
Place the apple and fennel in a large bowl. Spoon 1 tablespoon of dressing over apple mixture, tossing to coat. Add remaining dressing and lettuce, tossing to coat.
Cooking Light





Apart from these uses of fennel, there are numerous medicinal uses and health benefits, mainly due to the components of its essential oils, which can be summarized as under.


Anemia: Iron, and Histidine, an amino acid found in fennel, are helpful in treatment of anemia. Where iron is chief constituent of haemoglobin, Histidine stimulates production of haemoglobin and also helps forming other components of blood.

Indigestion: It is a common practice, particularly in Indian Subcontinent, to chew fennel seeds after meals. This is done to facilitate digestion and to keep bad breath away. Some of the components of the essential oils in fennel are stimulants and stimulate secretion of digestive and gastric juices, reduce inflammation of stomach and intestines and facilitates proper absorption of nutrients from the food. It also has anti acidic (basic) properties and is extensively used in antacid preparations. It is an appetizer too.

Flatulence: Fennel is most popular as an anti flatulent, due to the carminative properties of Aspartic acid found in fennel. Its extract can be used in right from the infants to the old, to cure flatulence and to expel gases from the stomach.

Constipation: Fennel seeds, particularly in powdered form, act as laxative. The roughage helps clearance of bowels whereas the stimulating effect helps maintain the proper peristaltic motion of the intestines, thereby helping proper excretion.

Diarrhea: Fennel is helpful in curing diarrhea if caused by bacterial action, as some components of essential oils in fennel such as Anetol, Cineole etc. have disinfectant and anti bacterial properties. Some amino acids such as Histidine aid digestion and proper functioning of digestive system, thus helping cure diarrhea due to indigestion.

Colic: Polymeric and heavy molecules are useful in the treatment of Renal Colic. Such polymers, also called Phytoestrogens, are found in Anethole, a component of the essential oils in fennel. Fennel, with this virtue, is thus helpful in treating Renal Colic.

Respiratory Disorders: Fennel is useful in respiratory disorders such congestion, bronchitis, cough etc. due to presence of Cineole and Anetol which are expectorant in nature, among their many other virtues.

Menstrual Disorders: Fennel is also an Emenagogue, i.e. it eases and regulates menstruation by regulating hormonal action properly in the body.

Eye Care: While using fennel in food helps protect eyes from inflammation, disorders related to aging, macular degeneration etc. due to presence of anti oxidants (vitamin-C, amino acid like Arginine which very beneficial for rejuvenation of tissues and prevention of aging), detoxifiers and stimulants etc. in it, more specifically in its essential oils, and minerals like cobalt and magnesium, the juice of fennel leaves and the plant can be externally applied on the eyes to reduce irritation and fatigue of eyes.

Other Benefits: Fennel is diuretic, i.e. increases amount and frequency of urination, thereby helping removal of toxic substances from the body and helping in rheumatism, swelling etc. It also increases production and secretion of milk in lactating mothers and since this milk contains some properties of fennel, it is anti flatulent for the baby too. It strengthens hair, prevents hair fall, relaxes body, sharpens memory and has a marvelous cooling effect in summer if the pale greenish-yellow water, in which it is soaked, is taken with a bit of sugar and black-salt.





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9/15/11 5:34 P

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Come on MrsPickney, you go girl - like that!!



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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
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I enjoyed a wonderful curried cabbage for supper last night. I hope my friend from India will allow me to follow her in the kitchen sometime so I can see how she makes it.

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MRSPINCKNEY's Photo MRSPINCKNEY Posts: 498
9/14/11 8:26 A

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Try Something New- I want to turn to God in time of stress rather than food! Need to rely on His grace totally here!!!! Also would like to have fun for a change while on this journey!


MrsPinckney
Our lives are a sum total of the choices we have made.

- Wayne Dyer


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9/13/11 10:47 P

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Alright, I can eat just one, right? Gulp!!!

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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ANNIESADVENTURE's Photo ANNIESADVENTURE Posts: 4,984
9/13/11 10:02 P

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We had Brussel Sprouts today.

Spark has an excellent recipe for Roasted Brussel Sprouts. The carmelized taste is wonderful.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=69609


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Hey guys - thanks for all the comments and the recipes. I ( family does not believe brussel sprouts can tast good) had the brussel sprout dish today and it was delish but it can not be an everyday dish. Please feel free to comment and offer receipes or new techniques - anything can be given for us to try something new.



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9/13/11 8:02 A

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We tried the cabbage and apple recipe Sunday and loved it. It's light and delicious.

I tried a new recipe this summer for zucchini - cabbage stir fry. We like veggie stir-fry, so I've been trying shredded cabbage with other veggies. It adds bulk.

Arthritis and caregiving (parents) eliminated my gardening. My brother brings us produce from his garden: cabbage, tomatoes, cucumbers, squash, corn, and green beans.

Annie



Edited by: ANNIESADVENTURE at: 9/13/2011 (08:12)
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DEBBIE_C's Photo DEBBIE_C Posts: 2,676
9/13/11 12:22 A

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Thanks for the recipe! Had given up on brussel sprouts ever tasting good... emoticon

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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MISSLORI5's Photo MISSLORI5 Posts: 2,493
9/13/11 12:12 A

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I must hang out at the wrong potlucks! Cabbage and pineapple seem to have been around for awhile! Haven't gotten to those sprouts yet, but will!

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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SWEETLIPS's Photo SWEETLIPS Posts: 4,873
9/12/11 3:51 P

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I am a hugh cabbage fan, and even more of coleslaw and I have also prepred coleslaw with pineapple - ummmm good.

MissLori, you can change a recipe as to how it suits you. This is posted to encourage someone to try something new.



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JULNELS0N's Photo JULNELS0N Posts: 185
9/12/11 12:05 A

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I love cabbage just about any way, but coleslaw with pineapple is about the only way my husband eats it. An easy salad is shredded cabbage with green goddess dressing.

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9/11/11 11:12 P

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Brussel sprouts? Can we substitute? Is there a sauce you can COVER them with? I'll try, but I mean, my life has been spent avoiding those little buggers! I had a real good cabbage dish today at a potluck (I attend one, sometimes two on Suns.! ). Anyway, it was basically a coleslaw with pineapple chunks in it. The flavors worked well together. I'm hoping to get the recipe and check it out on the calculator. I'll work on those brussel sprouts this week, somehow. Does eating 1 count?

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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HAPPYLOSER46's Photo HAPPYLOSER46 SparkPoints: (5,250)
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9/11/11 7:32 A

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YUM! I'm definitely going to try this recipe. Thank you!

~Liz~




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9/11/11 2:34 A

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Happy Loser - thanks for the reminder of the chabbge rolls, because we do love them. I make them vegan.

This week, try brussel sporuts. I could not stand them before I tried this recipe is from Skinny Taste. com. For those who worry about protein, these are rather high in protein as well. Enjoy!!

Sautéed Brussels Sprouts

Gina's Weight Watcher Recipes
Servings: 4 • Size: about 1/2 cup • Calories: 82 • Old Points: 1 pt • Points Plus: 2 pts
Calories: 86.2 • Fat: 3.7 g • Carbs: 11.9 • Fiber: 4.3 • Protein: 4.1 g

1 lb brussels sprouts (outer leaves removed and washed)
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 shallot, minced
kosher salt and fresh ground pepper
Finely shred the brussels sprouts after thoroughly washing. In a sauté pan, heat olive oil. Add shallots and sauté about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes

Only about 10 calories each, Brussels Sprouts are low in fat and sodium, high in dietary fiber and are cholesterol-free. They also contain high levels of naturally occurring vitamin C and specific health-promoting compounds called glucosinolates with antioxidant properties, and proven health benefits in the area of cancer prevention. Brussels Sprouts have three times the level of vitamin C of an orange. Unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories. Four-to-six sprouts contain the adult daily requirements for vitamin C. They’re also an excellent source of vitamin D and folic acid during pregnancy.




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9/9/11 9:06 P

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We love cabbage. Here is a recipe that is really good. Thank you for mentioning the cabbage because I haven't thought of this in years. I may make this next week. southernfood.about.com/od/hamburgcas
se
roles/r/blbb500.htm


~Liz~




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9/9/11 9:00 P

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I will check out some good cabbage recipes this week, too!

"I can do all things through Christ who strengthens me" Phillipians 4:13 Pacific time zone


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9/7/11 11:19 P

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I love cabbage cooked with just enough water to keep it from burning, then seasoned with butter or light buttery spread a dash of pepper and celery salt to taste.
emoticon

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EJOY-EVELYN's Photo EJOY-EVELYN Posts: 36,334
9/6/11 1:34 A

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I love cabbage. I keep green and red cabbage on hand at all times. I stay away from coleslaw, but strived to copy a cabbage salad I came across at a nearby Thai buffet. My recipe is at:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1599438


Now that I already have my favorite standbys (That Cabbage and Vietnamese Pho), I'll look forward to trying a new recipe.

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9/5/11 8:21 P

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Thank you so much for your particpation. My family loved the dish and I served it as well with baked sweet potatoes and corn cut off cob and steamed, sliced tomatoes - A rainbow diet.



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I will hit the Spark recipes and try a new cabbage dish this week. emoticon

Neh. 2:18 Then I told them of the hand of my God... so they strengthen their hands for this good work.


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9/5/11 9:03 A

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I will try this tonight! We tryed butternut Squash soup last fall and fell in love with it.
1 tsp. garlic
1/3 onion chopped
1 red apple-cubed
1 green apple-cubed
2 cups squash cubed-
ROAST THE ABOVE ON 400 DEGREES FOR 20 MINS.
PUT IN BLENDER AND ADD 1/2 TES.CINNAMON
1 CUP BROTH -veg or chicken
1 CUP WATER and a bay leaf-(remove the bay leaf before eating)
This is great on those cool fall nights

Edited by: SUZIB123 at: 9/5/2011 (09:15)
I need to change-and with that said....lets do this!
Suzi B 123









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9/4/11 11:49 A

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This week, Cabbage is the featured veggie - Try Something New!!

Recipe: GREEN CABBAGE AND APPLE BAKE

Suggestions: If this is too large, please just divide it in 1/2. Use any light oil, for some evoo is too strong. I have used grapeseed, light evoo, and canola. 1/8 cup contains 2 tablespoons. While our household is vegetarian and this is the focal dish, you may desire to use it with white meats. Enjoy.

Makes 6 servings

1 head cabbage
1/4 cup of olive oil
1/2 cup unsweetened apple juice
2 Granny Smith apples, quartered and cut into 1/4 inch slices
1/4 cup dry unseasoned breadcrumbs. ( I make mine by toasting a couple slices of bread
3 tablespoons of brown sugar ( Truvia does have a brown sugar)

1. Spray a 9x12 baking dish with baking spray ( i.e. Pam) and set aside. Cut cabbage in half and remove the core, Cut each half into 4 wedges.

2. In a large pan with a lid, pour in 2 tbs of the olive oil -( you are reserving 1/8 cup of the olive oil ) and over medium heat, add the cabbage and toss to coat - please do not add more oil, it will work. Pour in the cider, cover and simmer for 10 minutes. Add the apple slices, cover and simmer for an additional 10 minutes. Transfer the mixture with its liquid to the prepared baking dish.

3. In a small bowl, combine the bread crumbs and the brown sugar. Add in the remaining oil. Sprinkle this mixture over the cabbage and apple mixture. bake until the topping is golden brown and bubbly about 20 minutes. Serve it at once.

Nutrition Facts

Here are some facts on cabbage: Cabbage is low in saturated fat, cholesterol, and sodium. Cabbage is high in fiber and is a great aid for weight loss.

One head of cooked cabbage has

emoticon calories ............290
emoticon carbohydrates...69.5 g ( these are the good ones, so don't be alarmed
emoticon protein...............16g
emoticon fat......................0.8g

Let me know how you like it.







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You Find This At Wal-Mart ---A -Z 6/25/2013 12:52:32 AM
The Bible A-Z, Names 6/3/2014 12:30:45 PM
Places To Visit From A-Z 6/25/2013 12:53:08 AM

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