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WRITEMANN1's Photo WRITEMANN1 Posts: 8,751
3/24/12 8:12 P

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As always I'm here to kick the chicks out of the kitchen and give it back to the MEN it rightfully belongs to! If your guy has sold you a ton of oyster poop about he can't cook or its a femme duty, then lady I've got a bridge in Brooklyn I can sell you cheap!

Here we go:

Chicken thighs and Brown rice skillet cake.

2 chicken thighs per person-(don't give me that dark meat vs. white meat sob story. You know its a load of buffalo cookies!)
1/4 cp of brown rice per person
1 rasher of Center cut bacon per thigh. DO NOT USE regular cut, fatty bacon.
1 shallot diced or
2 green onions chopped
2 cloves of garlic smashed, chopped
kosher salt or sea salt
fresh cracked black pepper
2 Tbl good chili powder
1 Bay leaf broken
1 Tbl EVOO (if you have to ask--shame on you!)
1 tsp sweet butter

1) Follow directions on pkg. for preparing rice. When boiling add bay leaves pieces and butter.
2) Pre-heat oven to 375.
3) Remove skin and any fat globs from thighs. Place thighs on small cookie sheet.
4) Sparingly put EVOO on both sides of thighs.
5) S & P, and chili powder both sides of thighs.
6) Fold over thighs and Wrap bacon around thighs in a spiral. Hold in place with toothpicks.
7) Scatter shallots/onions, garlic over thighs.
8) Put a oven proof, deep skillet on the stove on medium high heat. add rest of EVOO
9) Sear thighs until golden on all sides.
10) Place skillet with seared thighs in oven for 20 minutes.
11) check thighs for doneness, if still pink, lower heat to 350 cook an additional 10 minutes.
12) Rice should be cooked! Heat up a shallow non-stick skillet on stove.
13) Add rice to skillet. Stir continually for 3-5 minutes
14) shape rice into 'pancake', make as thin as you can.
15) cook until one side is golden brown, then flip and cook the other side until golden brown.
16) When both are done, serve rice cake on platter with thighs.
17) Pour a tall glass of UNsweetened iced tea and ENJOY!


"I can do all things if I just get off my but's and admit I'm in control of me!" SGM 1:1-5 The only real verse I need.

Never say you didn't have enough time: You have the same amount of time that was given to Helen Keller, Albert Einstein, William Shakespeare, Julius Caesar, Winston Churchill.

I teach because I love to Learn!


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NEWLISALUCAS's Photo NEWLISALUCAS SparkPoints: (4,515)
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3/24/12 7:39 P

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Super simple and easy breakfast. It's probably my favorite thing to eat in the morning. My adaptation to a breakfast sandwich. All you need is...

1 whole wheat english muffin
1 egg
mustard

Boil the egg for 10-12mins and peel off the shell. Cut the english muffin in half and toast it. Once done, put the egg and mustard between the 2 halves of the muffin and you're ready to go!

*If you are trying to maintain a low sodium diet, use low fat butter instead of mustard*

I like this recipe because you can make it your own. I prefer it plain like this, but you can add greens or spices to the egg to add more flavour. Enjoy!

(^'.')- (^-^) -('.'^)
~ Dance like no one's watching! ~


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GCOVINGTON1's Photo GCOVINGTON1 SparkPoints: (5,145)
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3/10/12 10:12 A

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Howdy guys my 3 new recipes this week.. YUM YUM
allrecipes.com/recipe/asparagus-stir
-f
ry/detail.aspx

now I used splenda, instead of sugar, and olive oil instead of veg. oil. and we had some steamed mixed vegs. mixed with the asparagus. Sprinkled all the vegs. with 1tbs of flax seed..

I made a grilled Pollock fish recipe, using Newman's Own ginger and sesame seed salad dressing with a bit of low sod. soy sauce and a bit of lemon juice, salt pepper. I like it allot but wifey said it was to spice for her.

Then the day before I made recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=793739
OO how good they are. I doubled all the ingredients, and used the wok to make the egg roll filling. We all ate dinner and i froze 3 egg roll portions to be used for lunches etc.

I running/walking 5days/wk and doing some kinda aerobics/p90x cardio workout 2-3days/wk. so my body is In allot of pain.. Found out Pollock is high in Omega 3 and Omega 6, so is Flax seed. These are great nature Anti-inflammatory that really works. I was hurting so bad in my lower back from the added time I spent run/walking 3nights ago. Ibuprofen 2times/day and was still hurting. I walked/ran last night. I knew I would be hurting this morning.. But I woke this morning PAIN FREE!! I think it has to do with the 2 meals of the Fish and vegi's I ate yesterday..
You guys Make the call. But I'm pain free and was able to do 1.5miles this morning before work and hope to get in 3miles tonight.

I can do all things through Christ Jesus who strengthens me! With his help I discipline my body and bring it into subjection, that while I run the race of life I run in such a way to win the Imperishable Prize.


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CUISINEEXAMINER's Photo CUISINEEXAMINER SparkPoints: (22,657)
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3/9/12 2:22 P

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In the farmer's market this morning I found some beautiful and healthy fennel and tangerines, so for tonight's dinner accompaniment, I'm making Fennel Tangerine Salad (only 1 tablespoon olive oil in a dressing for 4-6 servings!). exm.nr/iOHC7A emoticon

Edited by: CUISINEEXAMINER at: 3/9/2012 (14:24)
When you're on the right track in life all you have to do is keep going. - M. Sarafraz

A great obstacle to happiness is expecting too much happiness. - Bernard de Fontanelle


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GCOVINGTON1's Photo GCOVINGTON1 SparkPoints: (5,145)
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3/4/12 2:39 P

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hello, I'm down 43lbs, since 11/15/2011 with 80lbs to go. The first 3months I mainly forcused on my eating habits and watching what I ate. I was religous about using the nutrition section here on spark people. Then at Christmas I got off track for a few days and beat myself up some for the few cheats on my diet I made. But I keep on going and watching what I ate. Making sure I eat every 3 hrs, 200-300 cal. meals. I dropped 32lbs this way. And I got back to posting on my sparks page this site helps me allot keeping me motivated. I might have got out and walked 10-20min. 1time/wk. some times more if the weather was nice. Now I'm able to walk more and I have started doing P90x, day 5 I can't do half the stuff they can, but I do what I can and keep going..

I love to cook so that helps me allot cause if I'm cooking it, I know whats going into my body.. My family has all but stopped eating out. This is the meal I made for my family last Night YUMYUM. With food like this who needs to go out and eat.



recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2023472


Edited by: GCOVINGTON1 at: 3/4/2012 (14:45)
I can do all things through Christ Jesus who strengthens me! With his help I discipline my body and bring it into subjection, that while I run the race of life I run in such a way to win the Imperishable Prize.


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SW2618's Photo SW2618 SparkPoints: (7,146)
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2/20/12 1:30 A

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have you lost 51 poinds??????? hello!~ ideas please! :) you are an inspiration! what the in world are you doing to lose it! :)

RESTARTING AT 256.6 ON JULY 10TH 2012~Samantha West


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SW2618's Photo SW2618 SparkPoints: (7,146)
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2/20/12 1:29 A

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what is your blog to check out your progress! we can all use a little motivation and encouragement! :) keep it up!

RESTARTING AT 256.6 ON JULY 10TH 2012~Samantha West


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SW2618's Photo SW2618 SparkPoints: (7,146)
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2/20/12 1:26 A

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many calories per serving on this casserole lady? loving the recipie! keep them coming! how is your weight lose going!?

RESTARTING AT 256.6 ON JULY 10TH 2012~Samantha West


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LINJEN48's Photo LINJEN48 Posts: 15,164
1/10/12 11:24 A

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Bad the recipe sounds yummy.

BW.185 CW.182


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EXERCISETCHR's Photo EXERCISETCHR SparkPoints: (44,243)
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10/24/11 11:53 A

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Butternut Squash Mac & Cheese - really really good! I combined a few different recipes to get this:

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1853553

- Judy

"There is plenty of work for love to do."


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CHERRYALLIE's Photo CHERRYALLIE Posts: 310
10/1/11 6:36 P

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This is a recipe I created from adapting several different chicken enchilada recipes together, based on what I had on hand and my preferences.

It turned out delicious. My boyfriend didn't miss the cheese from the inside of the casserole with the creamy refried beans and sour cream. A little shredded cheese on top was enough to satisfy the cheese craving of enchiladas!
I'd highly recommend this recipe.

recipes.sparkpeople.com/recipe-deta
il.
asp?recipe=1818698


Edited by: CHERRYALLIE at: 10/1/2011 (18:39)
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HARMONYTREBLE's Photo HARMONYTREBLE SparkPoints: (5,074)
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8/25/11 6:32 P

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Guiltless Peanut Butter Cream Pie (from the Hungry Girl website. Made it last night and it was phenomenal)

1/2 c. Reduced Fat Peanut Butter- Room temp.
4 oz. Fat Free Cream Cheese- Room temp.
1/4 c. Powdered Sugar
1/2 c. Skim Milk or Vanilla Soy Milk
1 c. Cool Whip Free
1 Graham Cracker Crust Pie Dish
2 sheets Low-Fat Honey Graham crackers, crushed
And top with Fat Free Whipped Cream

Put Peanut Butter and Cream Cheese in a bowl. Mix with an electric mixer until smooth and uniform.

Add the powdered sugar and mix at low speed. Add milk and mix until smooth.

Gently fold in the the Cool Whip, until it is uniform in color.

Pour the filling into the pie pan. Top evenly with the crushed graham crackers.

Cover and put in the freezer for 2 or more hours (mine needed 2 1/2 hours).

Cut into 8 slices and enjoy! :D

BAD_MONKEY123 Posts: 53
8/19/11 8:47 A

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I had a total fluke of a yummy and low calorie dinner.

I had chicken, fresh tomatoes (from the garden YAY!), and artichoke hearts in a can. I poured through yucky sounding recipes and decided to go it alone.
I salted and peppered the chicken and put it in a stoneware baking pan. I chopped and de-seeded the toms, quartered the artichoke hearts, added garlic powder (fresh would be fine, but I was too lazy to get it out of the fridge), basil, oregano, and a wee little bit of olive oil and gave it a quick stir before dumping it on top of the chicken.
I was really not expecting too much from this at all. I got my two boys to bed (this may have been the key part as it may have had time to soak in?) and threw it in the oven for 40 mins at 350.

IT WAS THE BOMB.

Too add to the accidental bliss (I seriously warned my DH that this meal may suck as we sat down to eat), I toasted some Healthful 10 grain bread, spread on a pat of butter, and put some cavender's spice mix (lazy-man's garlic bread) and ate that with the meal. Guess what? In between bites of yummy chicken, I had bruschetta that may have been better.

AND even with a 4 oz glass of wine, this meal was about 500 calories. How about those apples? :)

Edited by: BAD_MONKEY123 at: 8/19/2011 (08:49)
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JWOURMS's Photo JWOURMS Posts: 750
7/23/11 4:24 P

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We had Chicken Marsala for dinner tonight. Oh it was lovely. recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=21


..you may not be able to really feel compassion toward others until you are able to feel compassionate toward yourself. Margaret Paul


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RUFFESS47's Photo RUFFESS47 Posts: 396
6/9/11 12:02 A

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Microwave Pudding mix Very good very easy and excellent to those with 1 or 2 members in them

Ingredients cal.111/serve plain
1 Tbs.Plain flour
1 Tbs oat bran
1 Tbs Whole wheat flour : all 3 ingredients = 1/4 cup
1/2 tsp Bi-carb
2 Tbs Splenda : mix all of these together
1/2 Tbs Vinegar
1 Tbs apple sauce
1 Tbs 40% less fat marge melted
1 Tbs low fat milk : mix the wet into dry
Grease with cooking spray 2 cups, place mixture into the 2 cups and Microwave 2.30 min. Leave in the microwave another 2 min.

Unmould into dessert dishes cover with 1Tbs diet topping and yogurt to serve per dish.

Choc. 1 Tbs cocoa powder
1 Tbs choc buds : mix all in with other ingredients
If decadent 1 Tbs marshmallows

Date 2 Tbs chopped dates
1/2 tsp cinnamon and nutmeg

Apricot 2 Tbs chopped dried apricots
1/2 tsp nutmeg
1 Tbs apricot jam or caramel sauce warmed to place on top when unmoulding

Stewed Fruit: Have fruit boiling hot place in bottom of container and mix on top Microwave 2.75- 3 min . Leave in Microwave as usual





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CRAZYDOGLADYBO's Photo CRAZYDOGLADYBO SparkPoints: (61,232)
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4/10/11 1:03 P

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I just found this recipe on sparkrecipe, sounds easy and delicious.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=94


Bo

Northern Arizona MDT

I love my dogs! Annie is a fearful dog and is doing great under careful management. I raw feed my dogs.

Diagnosed with Celiac Disease 02/25/2011

Non-smoker after smoking 30 years and was at 3 packs a day.

Former skinny person who never exercised and is now trying to make exercise a habit.


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AAKARAOKE SparkPoints: (0)
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1/16/11 11:28 P

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A little less calories, with lots of flavor. Enjoy...
Total Time: 25 min

Shrimp with Broccoli
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.

2/3 cup(s) bottled clam juice, or reduced-sodium chicken broth
1 teaspoon(s) cornstarch
1 tablespoon(s) minced garlic, divided
3 teaspoon(s) extra-virgin olive oil, divided
1/3 teaspoon(s) crushed red pepper
1 pound(s) raw shrimp (21-25 per pound), peeled and deveined
1/4 teaspoon(s) salt, divided
4 cup(s) broccoli florets
2/3 cup(s) water
2 tablespoon(s) chopped fresh basil, or parsley
1 teaspoon(s) lemon juice
Freshly ground pepper, to taste
Lemon wedges

Directions

Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.

Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.

Nutritional Information
(per serving)

Calories 178
Total Fat 6g
Saturated Fat 1g
Cholesterol 172mg
Sodium 520mg
Total Carbohydrate 6g
Dietary Fiber --
Sugars --
Protein 25g
Calcium 0


AAKARAOKE SparkPoints: (0)
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1/16/11 11:21 P

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Here's an Italian favorite of mine. Total cook time: 20 Minutes.. Enjoy

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with Parmesan.

1 pound(s) fresh or frozen gnocchi
2 tablespoon(s) butter
2 medium shallots, chopped
1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
1 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) salt
1/4 teaspoon(s) grated nutmeg
Freshly ground pepper, to taste
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) chopped fresh parsley

Directions

Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

Calories 327
Total Fat 10g
Saturated Fat 6g
Cholesterol 25mg
Sodium 710mg
Total Carbohydrate 48g
Dietary Fiber --
Sugars --
Protein 12g
Calcium 0



KRISANNEN's Photo KRISANNEN Posts: 112
10/19/10 6:13 P

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I had some turkey cutlets I picked up at the grocery store and had no idea what to do with them. Heres what I came up with:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1293169


I haven't posted a recipe before, hope I did that right

"We are one, after all, you and I. Together we suffer, together exist, and forever will recreate each other." ~ Pierre Teilhard de Chardin


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LADIWOLF59's Photo LADIWOLF59 SparkPoints: (24,946)
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10/17/10 8:54 P

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mmmmm that sounds great....May have to drop some taters in it for hubby.....I will definatly have to give this a go....

aweddingbykathy.com

Life is a coin, you can spend it anyway you wish, but you can only spend it once.

"It isn't the mountains ahead to climb that wear you out; it's the pebble in your shoe."



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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
10/17/10 7:21 P

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Here is my new soup recipe and my beef burgendy recipe. Lizzie

Beef Burgundy on the Beach
1 pound lean chuck cut into bite sized pieces
1/2 to 1 pound carrots cut into coins
1 pound fresh mushrooms, sliced
1-2 packages pearl onions or 1-2 onions cut into petals
6 cups low sodium beef broth
2 cups burgundy wine
3 tablespoons Worcestershire sauce
Salt and pepper to taste
Fresh thyme (Optional)
Brown beef in frying pan; drain off fat. Combine browned beef, carrots, mushrooms, onions, broth, wine, and Worcestershire in crock pot. Cook on high 2-4 hours or on low 4-8 hours. Adjust seasoning with salt and pepper. Just before serving, strip thyme leaves from stem and sprinkle on top of each serving (about 1/4 teaspoon per serving-a pinch). The fresh thyme adds a wonderful flavor, but may be omitted if you do not like it. Traditional Beef burgundy calls for potatoes. They have been omitted in this version. The amount of carrots used depends on your personal tastes.


Lizzie's Watercress Soup with Barley and Chicken

For each serving you will need:
1/2 cup cooked pearl barley
1/2 cup cooked chicken cut in cubes
1 cup watercress, torn in bite sized pieces
1 1/2 cups reduced sodium chicken broth
2 green onions, thinly sliced

Place barley, chicken and watercresss in the soup bowl. Bring chicken broth to a boil. Pour boing broth over ingredients in soup bowl. Let stand a few minutes to wilt watercress. Top with sliced green onions.

This soup is good with a delicate flavor. It would also work well with chopped kale. I went to a class on making soup years ago. The chef taught us to put grains and greens in the bowl and add hot soup to avoid mushy grains and greens.






BARBARASDIET's Photo BARBARASDIET SparkPoints: (241,327)
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10/9/10 6:34 P

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Sounds good, Lizzie.

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
10/9/10 1:35 P

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Broccoli and Brown Rice Casserole

1 tablespoon vegetable oil
8 ounces sliced mushrooms
1 cup onions, chopped
1 teaspoon garlic, chopped
2 tablespoons whole wheat flour
1 cup skim milk
2 cups cooked brown rice
1 cup shredded low fat Cheddar cheese, divided
1 10 ounce package frozen chopped broccoli, thawed and drained
1 1/2 teaspoons salt

Preheat oven to 375 degrees F. Heat oil in a large skillet. Sauté onions and mushrooms for 5 minutes or until all liquid is absorbed. Sprinkle flour over mushrooms mixture and stir. Add milk and stir. Bring to a boil, stirring frequently. Reduce heat and simmer 2 minutes. Remove from heat and stir in broccoli and 3/4 cup cheese, rice and salt. Mix well. Pour into a 2 quart casserole and top with remaining cheese. Cover with foil and bake for 10 minutes. Makes 6 servings.

I hope you like this as much as I do! Lizzie



OURELEE1 Posts: 1,501
9/8/10 8:15 P

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Must try the bread pudding recipes.

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BARBARASDIET's Photo BARBARASDIET SparkPoints: (241,327)
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9/8/10 1:32 P

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love bread pudding...

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
9/8/10 12:07 P

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Lizzie’s Breakfast Bread Pudding

4 slices whole wheat bread lightly toasted
4 eggs
2 cups skim milk
2 teaspoons cinnamon
2 teaspoons vanilla extract
½ cup Splenda or equivalent sweetener of choice
2 Granny Smith apples, chopped with peels on

Break lightly toasted bread into small pieces. In a bowl, mix remaining ingredients. Add bread to bowl. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Spray an 8x8 inch pan with cooking spray. Pour pudding mixture into pan. Bake 40 to 45 minutes. Makes 4 servings.


LADIWOLF59's Photo LADIWOLF59 SparkPoints: (24,946)
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9/6/10 12:03 A

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Blueberry Nutty Cobbler



INGREDIENTS
Filling:
3 c. fresh blueberries, or 1 lb. frozen, still frozen
1/2 cup sugar (or ½ c splenda)
2 Tbsp. all-purpose flour
1 tsp. fresh lemon juice
1 tsp. lemon zest

Topping:
3/4 cup all-purpose flour
¼ c. firmly packed light brown sugar (or brown sugar splenda)
1 teaspoon baking powder
½ tsp. salt
1/2 cup toasted hazelnuts (or favorite nut)
3 Tbsp. chilled butter
3 Tbsp. chilled whipping cream
¼ c. Powdered sugar in a sifter








DIRECTIONS

Preheat oven to 375* F.
Generously butter 9-inch pie plate or deep dish pie plate.

FILLING:
Combine blueberries with sugar, flour and lemon juice in medium bowl. Pour into prepared pan. Bake until berries thicken, about 1 hour. Cool completely.


TOPPING:
Combine flour, brown sugar, baking powder and salt in food processor or blender. Pulse to blend. Add butter and hazelnuts. Blend until mixture resembles coarse meal. Add in cream, mixture will form ball or gently knead to form dough ball. Roll dough out between two sheets of clear plastic wrap to fit the top of dish used. Remove top of sheet plastic wrap; turn the dough over evenly onto blueberries in dish. Pinch edges together with fork. Bake until topping is golden brown, about 30 minutes. Cool. Sift powdered sugar over cobbler.

Top with your favorite vanilla ice cream while still warm and enjoy. The smell of this cooking is incredible; your family will be going crazy waiting.




aweddingbykathy.com

Life is a coin, you can spend it anyway you wish, but you can only spend it once.

"It isn't the mountains ahead to climb that wear you out; it's the pebble in your shoe."



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WRITEMANN1's Photo WRITEMANN1 Posts: 8,751
5/26/10 5:23 P

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OK!! Any more?!?

"I can do all things if I just get off my but's and admit I'm in control of me!" SGM 1:1-5 The only real verse I need.

Never say you didn't have enough time: You have the same amount of time that was given to Helen Keller, Albert Einstein, William Shakespeare, Julius Caesar, Winston Churchill.

I teach because I love to Learn!


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BIKINIBOUND!!'s Photo BIKINIBOUND!! Posts: 1,784
5/26/10 1:52 P

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I'm game to try!

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

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


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WRITEMANN1's Photo WRITEMANN1 Posts: 8,751
5/24/10 11:21 A

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WOW, a true blast from the past!!

If any of you are interested i would be Happy to run another recipe contest. i will be teaching summer class at the local JuCo and will have more than enough 'sous chefs' to help out. Plus a tonne of eager eaters!!!!!

Let me know! emoticon

"I can do all things if I just get off my but's and admit I'm in control of me!" SGM 1:1-5 The only real verse I need.

Never say you didn't have enough time: You have the same amount of time that was given to Helen Keller, Albert Einstein, William Shakespeare, Julius Caesar, Winston Churchill.

I teach because I love to Learn!


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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
5/5/10 1:12 A

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Lizzie's Double Take Salsa



3 large roma tomatoes, seeded and chopped

3 tomatillos, chopped

2 jalapeno peppers, seeds and membranes removed and chopped

2 cloves roasted garlic, chopped fine (1 full teaspoon of the jarred)

1 small onion, chopped

2 teaspoons sugar free honey

1 teaspoon dried cilantro

1/2 teaspoon ground cumin

Juice on 1 lime



Combine all ingredients well. Let sit for several hours before serving fresh. Double take--cook the salsa until thick.



I made up this salsa. I wanted to have to ingredients that are used exclusively--tomatoes and tomatillos. That is the first double take. The second is to serve it fresh or cooked. If you don't like one of the seasonings, fell free to leave it out. If you like more heat, leave some of the seeds and/or membranes from the jalapenos in the mix.

Enjoy! Lizzie

BIKINIBOUND!!'s Photo BIKINIBOUND!! Posts: 1,784
4/30/10 1:50 P

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ok..technically, I think this thread is closed for the above topic..but obviously people are still posting recipes on here..so it is not closed. I am trying to find the link for the recipe thread, but I guess at this point, don't worry about it. I didn't mean to confuse or stress people..I was just making a remembrance that some of the older members would relate to.

As far as a contest, if you go back to the beginning, they posted the close date for this contest..someone may be running another. I have not checked my current post notifications lately, so I do not know. Why don't you start one? Basically a recipe contest with certain guidelines. Usually when AFOOT52 runs contests, he will hold it around a time when he can make the different recipes (or have friends make) such as a party, Super Bowl, etc..

Below should be the direct link for the thread 'Recipe Box-Let's Share Recipes'. You can also find it on the Love to Cook team homepage, then click on 'create a new topic'. Like I said..don't worry yourself about it..keep posting on this one if you like..

http://www.sparkpeople.com/myspark/team_
messageboard.asp?board=1221x346

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

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


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JEMPOWER's Photo JEMPOWER Posts: 2,680
4/29/10 10:55 P

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Thanks for the information but I still don't know what I'm supposed to write. Is this site officially defunct? Is there no longer a contest or does it need to be renamed? Please help me understand.

Jem

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BIKINIBOUND!!'s Photo BIKINIBOUND!! Posts: 1,784
4/29/10 6:21 P

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Please please don't be offended by my post. Yes, you are on the right site, and I believe this thread is categorized under 'general team discussion' but then they are usually broken down into individual threads (topics). There is a separate thread for posting recipes, which Carol thought would make it easier to locate recipes in the future - being that they are under one thread instead of all over the boards. Technically, this thread would have been to post recipes for a contest someone was holding. If you go back to the beginning, you will see recipes entered, then the winner. I'm not in charge of 'managing' this team board..I was just having 'flashbacks'. She was a real stickler on it..and (forgive me for this) it used to drive me crazy to see the constant posts to people to move/recopy their posted recipes on the other thread! If noone is telling you that you need to post them elsewhere, then don't worry about it.

Edited by: BIKINIBOUND!! at: 4/29/2010 (18:24)
Go Buckeyes!!
Go Steelers!!
*Debbi*
Original start weight 241 4/24/06
Ultimate goal: 130-150#

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


 current weight: 203.0 
 
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JEMPOWER's Photo JEMPOWER Posts: 2,680
4/28/10 4:10 P

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Hi,

Since I thought this was the love to cook site and a general team discussion perhaps you can clarify what we are supposed to post on this sight. Then, I'll try to post my recipes on the correct sight.

Jem

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BIKINIBOUND!!'s Photo BIKINIBOUND!! Posts: 1,784
4/28/10 3:34 P

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LOL! LOL! Y'know..I am probably going to be strung up and shot for posting this..but I had to share. I see alot of newer names here who would not understand, but some of the older posters will!

I have just come across some older posts remembering Carol on the year anniversary of her passing (she used to be a co-team leader for this team and constant poster/monitor) and realizing she would be having a fit! I am hearing her now as I write this. It seems this thread started as place to post recipes for a certain contest/challenge that was being held. Going thru the thread..I am seeing all kinds of other recipes - non related to primary topic or each other! Carol would be having a fit.and making y'all go back and post them to the 'recipe only' thread - intended to make future findings of said recipe easier. I got my butt chewed a few times for posting recipes on threads other than that one! Just sharing a thought/memory..

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

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


 current weight: 203.0 
 
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JEMPOWER's Photo JEMPOWER Posts: 2,680
4/19/10 6:34 P

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jicama salad -
1 small jicama julienned
1 small cucmber seeded and julienned
1 small orange sectioned and cut in halfl
1 lime the juice
1 small red onion julienned
1 clove garlic slived very fine
salt and pepper to taste
1 tsp. walnut oil
combine all ingredients and enjoy!

Jem

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JUDIL62's Photo JUDIL62 SparkPoints: (33,961)
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4/19/10 10:07 A

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Orange Banana Smoothie:

1 banana
1/2 c. OJ
1 tsp brown sugar
couple drops of xtract (I use coconut but vanilla or almond are fine too)
2-3 ice cubes

I mix it all up in the blender and have for breakfast with a whole wheat arnold sandwich thin w/ peanut butter....

total breakfast is 370 calories!

Edited by: JUDIL62 at: 4/19/2010 (10:07)
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JEMPOWER's Photo JEMPOWER Posts: 2,680
4/11/10 8:23 P

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I made a new spring couscous recipe.

I cooked the cous cous according to the package except I added walnut oil instead of butter or olive oil.

I chopped up 2 Tablespoons of chives
2 rib's of celery
1 tomato finely chopped
1/2 English cucumber finely chopped
and added that to the cous cous with 2 T of white vinegar. I did this instead of adding salt since I am trying to cut back on salt. I let it sit for about 30 minutes and it was delicious.

Jem

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JUDIL62's Photo JUDIL62 SparkPoints: (33,961)
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4/8/10 8:55 A

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Check out Spenser's Sloppy Joe recipe on the SparkRecipies website...I made it last night, and it's delish. The whole family loved it (which isn't easy in my house!)

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LADIWOLF59's Photo LADIWOLF59 SparkPoints: (24,946)
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3/31/10 10:20 P

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GLUTEN FREE CRUSTY MOIST LEMON CAKE
by: John D Lee



1 cup rice flour

1 cup buckwheat flour (I usually just use 2 cups rice flour)
3 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp margarine or butter
1 1/4 cups sugar
23 oz bananas (I use 3 average sized ones)
4 large eggs
4 tbsp icing sugar powdered sugar
1 tbsp lemon juice

Preheat oven to 350

Sift flours with baking powder and salt.
Beat the butter, sugar and bananas together until smooth and then briefly stir in the eggs.

Stir this into the flour mixture until blended.
Pour into a large loaf pan and bake for about 1 - 1 1/4 hours or until a skewer comes out clean and the cake is just firm.

Cool for 10 minutes and then mix the sugar with the lemon juice and drizzle over the top. (I like it lemony so I use more lemon juice)

That's all there is to it!

This cake is lemony and moist and delicious, and will keep well for several days. Even if you have no problem with gluten, you should try this fantastic recipe


Edited by: LADIWOLF59 at: 3/31/2010 (22:21)
aweddingbykathy.com

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"It isn't the mountains ahead to climb that wear you out; it's the pebble in your shoe."



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NECRIOTH Posts: 1
3/31/10 11:51 A

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I have discovered that besides adding grapes and walnuts that adding Orange preserves and a bit of honey to regular chicken salad taste great. I just find the cheapest Orange preserve and use 1/4-1/2 of the jar depending on how many servings I am going to make then adding 1-2 tbsp of honey.

SHERRY666's Photo SHERRY666 SparkPoints: (282,212)
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3/29/10 3:44 P

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I have missed this thread.......... Now I found it again...... With lots of new recipes....... Thanks for sharing everyone... emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
3/22/10 7:57 P

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Tomato Topping for Bruschetta
1 can petite dice tomatoes, drained
1/4 cup finely chopped red onion
1/2 teaspoon chopped roasted garlic (from a jar)
1 teaspoon dried oregano
1 teaspoon dried parsley
2 tablespoons extra virgin olive ol
2-3 tablespoons basalmic vinegar

Combine all ingredients. Let sit for 1 hour or more before serving to top toasted baguette slices.

Mushroom Shallot Bruschetta Topping
8-10 ounces sliced mushrooms, broken up
3-4 shallots, chopped
3 tablespooons olive oil
1/4 cup sweet vermouth
large pinch salt

Add olive oil to hot pan. Add shallots and mushrooms. Cook until liquid released and evaporated with carmelization beginning. Deglaze pan with vermouth. Allow fluid to reduce. Add salt. Serve warm or room temperature.

Spicy Olive Tapenade
Spicy Sicilian olives with pits removed to equal ~ 1/2 cup
1/2 cup Kalamata pitted olives
3 mini sweet bell peppers, one each yellow, orange, and red (or 1/4 each of full size peppers)
2 tablespooons extra virgin olive oil

Pulse olives and peppers in food processor until finely chopped. Add olive oil.

Lizzie's Chocolate Ganache
8 ounces of semisweet chocolate, broken into small pieces
1 cup heavy whipping cream
small pinch of salt
1 teaspoon vanilla

Heat cream and salt in a pan over low heat until just scalding. Pour over chocolate in a bowl. Stir until smooth. Add vanilla and stir until smooth. Stor in refrigerator if not used immediately. Reheat on low heat in the microwave to use (about 30 seconds on defrost).

I served the ganache over pound cake. I took the 3 toppings and baguette slices to a wine tasting. All were well received. Lizzie

Edited by: TICKIELIZZIE at: 3/22/2010 (20:02)
KERMOT's Photo KERMOT Posts: 41
3/17/10 10:35 A

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Hi Team, I just found this recipe and it is to die for.

Grilled Chicken Parmesan

4 (4-ounce) trimmed boneless, skinless chicken breasts
Olive oil in a sprayer
salt to taste
Black Pepper to taste
1/2 cup Marinara Sauce, low-fat,low sodium, low sugar
6 tablespoons finely shredded low-fat mozzarella cheese
2 teaspoons grated reduced fat pamesan cheese

Preheat oven to 350 degrees. Preheat a grill to high heat.
Lightly mist both sides of the chicken with the olive oil and season with salt and pepper. Grill the chicken, turning once, for 3 to 5 minutes per side, or until no longer pink inside and juices run clear. Transfer to a baking dish.

Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marianara sauce, followed by 1 1/2 tablespoon mozzarella, and 1/2 teaspoon parmesan. Bake for 3 to 5 minutes or just until cheese is melted.

Makes 4 servings

per serving, 169 calories, 29 g protein, 5 g carbs, 3 g fat, 70 mg cholesterol, 1 g fiber, 210 mg sodium.

I tried this the other night and put it on top of whole wheat pasta and my husband loved it. He took the leftovers for lunch the next day and the guys he works with asked him if he took me out the night before to a fancy resturant. That made feel good.
I got this recipe out of The Biggest Loser, Family Cookbook. Awesome and easy recipes in this book.
Enjoy

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CELLCHIC's Photo CELLCHIC Posts: 113
3/8/10 7:14 P

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Hey friends, I just posted a recipe on SparkPeople

Lo-Cal Mini Chicken Pot Pies

Just made them for dinner :)

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=981530


Edited by: CELLCHIC at: 3/8/2010 (19:18)
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GLYNN1 Posts: 543
3/6/10 12:19 P

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=736626
"Unstuffed cabbage"
emoticon

Edited by: GLYNN1 at: 3/6/2010 (12:21)

Life can only be understood backwards, but it has to be lived forwards.
— Søren Kierkegaard
recipes.sparkpeople.com/recipe-detai
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XX-SOLEADO-XX Posts: 35
2/26/10 7:31 P

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Lemon Salmon with Brown Rice & Mango:

This is my boyfriend's ultimately favorite dish now hehe And it's super duper easy!
(Again, I don't measure anything and any ingredients can be left out if you don't like them)

- Salmon Steak/Filet
- Lemon
- Lime (the real thing. Don't cop out and buy the juice lol)
- Coriander Seed, ground (Optional - I don't use it 'cuz I hate grinding them)
- Black Pepper (just a little)
- Brown Rice (You can use Instant, if you want)
- Mango, peeled, seeded, and chopped
- Cilantro, chopped

Pre-heat oven to 350, Stick the salmon in a lightly greased pan. Squeeze some Lemon juice on it followed by the coriander seed and pepper, and kind of rub it in a bit to mix it all up and get the flavors evened out. Pop it in the oven and cook it until it turns a light pink color throughout and flakes easily with a fork (you may or may not want to flip it once during cooking).

While you're cooking the salmon, cook/steam/boil the rice. After -that- is done, transfer rice into a big bowl and squeeze Lime juice over it. Add the mango & cilantro to the rice and stir it all up really well.

Serve the salmon on a big bed of the brown rice/mango mix.

Seriously, it's extremely yummy. haha

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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
2/23/10 7:56 A

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Speedy Soup

Serves:

4 servings

Ingredients

1.5 quarts low-sodium chicken broth

10 ounces frozen leaf spinach

2 cups baby lima beans

8 ounces sliced mushrooms

Pinch of ground nutmeg

Freshly ground black pepper

4 tablespoons shredded Parmesan

Directions

Bring frozen spinach, chicken broth, baby limas, pepper, and nutmeg to a low boil. Once the spinach is thoroughly thawed and heated, add sliced mushrooms. Cook until mushrooms are tender. Serve topped with Parmesan cheese.



This recipe is based on one I saw on Healthy Appetite with Ellie Krieger on the Fodd Network. The original called for whole wheat pasta and peas. I substituted the lima beans instead and added the nutmeg. I also left out the salt the recipe added. This goes to gether easily and quickly. It would be a great breakfast or snack. It would also be a great meal with some added protein like diced chicken breast. Lizzie






SHERRY666's Photo SHERRY666 SparkPoints: (282,212)
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2/14/10 4:20 P

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Thanks for posting this recipe LIZZIE...... it sounds delicious........ and easy too.. emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


 current weight: 139.0 
 
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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
2/13/10 7:45 A

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Cocoa Pancakes
¾ cup whole wheat flour-use white whole wheat or pastry whole wheat
3 tablespoons cocoa
1 tablespoon baking powder
2 tablespoons Splenda or equivalent sweetener of choice
½ teaspoon salt
1 cup skim milk
1 egg
2 tablespoons canola oil
1 teaspoon vanilla

Stir together dry ingredients. Make a well in the center. In a glass measuring cup, beat together wet ingredients. Pour into well in dry ingredients and stir together into batter. Pour batter into a preheated nonstick griddle or skillet sprayed with cooking spray. Turn when bubbles break, and tops are dry looking. Serve with sugar free raspberry jam. Makes 4 servings.
I adapted this from a recipe I saw at the spice store. Lizzie


SHERRY666's Photo SHERRY666 SparkPoints: (282,212)
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2/4/10 3:46 P

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Thanks for sharing all the recipes here..... They all sound great...

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


 current weight: 139.0 
 
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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
2/4/10 4:31 A

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Here is my new recipe! Lizzie

Lizzie’s Buffalo Butt Busting Chicken Bites with Blue Cheese Dip
1 pound boneless, skinless chicken breasts
2 tablespoons sweet Hungarian Paprika
½ teaspoon garlic powder
1 teaspoon olive oil
¼ cup Cookies Hot Wing sauce
Pat chicken breasts dry. Cut into 1 inch chunks. Mix paprika and garlic powder in a plastic bag. Mix well. Put chicken in bag with spices and shake to coat completely. Heat a frying pan over medium heat. When the pan is hot, add the oil. Place the chicken chunks in the pan and cook, stirring until chicken is cooked and has a slight crust on it. Remove from the heat. Toss the bites with the hot wing sauce to coat. Serve with blue cheese dip and celery.
Blue Cheese Dip
1 cup fat free plain Greek yogurt
¼ cup reduced fat blue cheese crumbles
½ teaspoon Butter Buds
Mix all ingredients together. Allow to blend at least one hour.


GLYNN1 Posts: 543
2/3/10 8:35 A

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=790345
Brisket...good with noodles or potatoes.


Life can only be understood backwards, but it has to be lived forwards.
— Søren Kierkegaard
recipes.sparkpeople.com/recipe-detai
l.asp?recipe=1103091
WANTSZU's Photo WANTSZU Posts: 6,251
1/30/10 12:41 P

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Slow cooked roast beef

1 2-3 pound beef roast
shallots minced
1 can Black Cherry Diet Pepsi
4 potatoes cut in 4 pieces each
4 carrots cut in spears
Salt & pepper to taste

Put shallots at bottom of crock pot. Add fat trimmed beef roast. Add sea salt & black pepper to taste. Pour 1 can of black cherry Diet Pepsi over top of roast. Cook on high for about 5 hours. Then add the potatoes and carrots cook until the potatoes and carrots are done. Remove roast and vegetables and serve.

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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
1/23/10 6:14 P

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Apricot-Ricotta Stuffed Celery

3 dried apricots
1/2 cup fat free ricotta cheese
2 tsp brown sugar substitute or sweetener
1/4 teaspoon grated orange peel
1/8 teaspoon salt
5 celery ribs, cut into short lengths

Place apricots in food processor. Cover and process until finely chopped. Add the remaining ingredients and process until blended. Stuff or pipe into celery. Refrigerate until serving.

This is also good on an English muffin toasted or on whole wheat toast as a breakfast. Lizzie

SHERRY666's Photo SHERRY666 SparkPoints: (282,212)
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1/22/10 3:44 P

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The stuffed peppers sounds great....... I think I'm going to try and make those little joey's next time we have hamburger... they sound awesome.... thanks for sharing LIZZIE..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
1/20/10 12:39 P

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Little Joeys
Dough:
½ cup butter, softened
3 ounces cream cheese, softened
¼ teaspoon salt
1 cup flour
Sloppy Joey Filling:
1 pound lean hamburger
1 small onion, chopped
½ green pepper, chopped
1 teaspoon garlic
2 teaspoons chili pepper
8 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons grape jelly
Cream butter and cream cheese together with salt. Stir in flour. Chill dough one hour, or until able to handle. Divide into 24 pieces. Press each piece into miniature muffin pan well. Brown hamburger with onion; drain. Add remaining filling ingredients and mix. Fill cups with Sloppy Joey mixture. Bake at 350 degrees for 20-30 minutes or until crust is golden.
Lizzie

TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
1/20/10 5:36 A

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Just measure the uncooked barley out in your measuring cup. It expands a lot when cooked. Lizzie

OLDER03's Photo OLDER03 Posts: 2,766
1/20/10 3:00 A

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Lizzie how much barley is that?

Thanks for the recipe. I love stuffed peppers and try to make them more healthy by adding celery, carrots, and oatmeal so I look forward to trying this.

Shirl

CFARLEY49's Photo CFARLEY49 Posts: 184
1/15/10 2:23 P

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Thanks, have been looking for ways to use Barley. I have pepper halves in the freezer along with most of the other items. I think this will be dinner soon. Thanks again. Cee

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TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
1/15/10 1:24 P

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Barley Stuffed Peppers

½ cup medium pearl barley, dry
2 cups beef broth, preferably low sodium
1 pound very lean (93% or better) ground beef
1 teaspoon chopped garlic (I use jarred)
1 tablespoon chili powder
12 ounces PicSweet seasoning blend (onion, peppers, celery, and parsley flakes)
8 ounces no salt added tomato sauce.
4 large bell peppers, any color

Cook barley in beef broth over medium to low heat until broth is absorbed and barley tender, about 40 -45 minutes. (Hint: cook more barley than needed and save extra in ½ cup servings for other use.) Brown the beef breaking it up as it browns, and drain off any fat or liquid. Add barley, garlic, chili powder, seasoning blend, and tomato sauce. Mix thoroughly. Wash peppers and cut in half lengthwise. Remove seeds and ribs. Place pepper halves with cut side up on a cookie sheet sprayed with cooking spray. Divide filling evenly among the pepper halves. Bake at 350 degrees for 40 minutes or until peppers are tender. Makes 4 huge servings with one starch serving of barley each.

This a recipe I developed for those of us who don't tolerate rice. The barley is a great source of fiber, both soluble and insoluble. I hope you enjoy it! Lizzie

BRENDABOO73's Photo BRENDABOO73 Posts: 20
1/12/10 1:34 P

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Buffalo Wings with Blue Cheese Dip

4 servings

1 sprays olive oil cooking spray, or enough to coat sheet
12 oz uncooked skinless chicken tenders
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup fat-free sour cream
2 Tbsp blue cheese, or gorgonzola, crumbled
2 Tbsp fat-free skim milk
4 medium stalk celery, cut into 2-inch pieces

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.

Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.
Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving


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BRENDABOO73's Photo BRENDABOO73 Posts: 20
1/12/10 1:32 P

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Steak Tips with Peppered Mushroom Gravy

-2 cups uncooked egg noodles
-cooking spray
-1 lb top sirloin steak, cut into 3/4 inch cubes
-1 TBSP butter
-2 TBSP finely chopped shallots
-1 (8 oz) package presliced baby bella mushrooms (** I used just fresh white button mushrooms and it was great**)
-1 tsp minced garlic
-1 TBSP low sodium soy sauce
-3 TBSP flour
-1 1/2 cups fat free- less sodium beef broth
-1/2 tsp pepper
-1/4 tsp salt
-3 sprigs fresh thyme (**I used dried*)

1. cook noodles according to package directions omitting salkt and fat, drain.

2. while noodles cook, heat large non stick skillet over med-high heat. Coat with cooking spray. Add steak; saute for 5 minutes, browning on all sides. Remove from pan; cover

3. Melt butter in pan over med-high heat. Add shallots and mushrooms; saute 4 minutes. Add garlic; saute 30 seconds. Stir in soy sauce. Sprinkle with flower and cook 1 minute stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt and thyme. Bring to a boil. Cook 2 minutes or until thickened. Return beef to pan, cook 1 minute until heated through. Discard thyme sprigs.

Yields 4 servings. serving size Aprox 2/3 noodles and 3/4 beef mixture.

Calories- 344


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BEARSFAN79 Posts: 1
1/12/10 8:30 A

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Here's my new favorite 'burger' recipe:

Spicy Turkey Burgers

1/2 small onion, diced
1 jalepeno, diced
1 lb. extra lean ground turkey
Chili Powder
Paprika

I mix them all together & cook on my grill pan or actual grill (depends on how cold it is). They are so flavorful that it doesn't need a sauce. My splurge is a couple slices of avacado and burger on a sandwich thin!

JEDIGIRL76's Photo JEDIGIRL76 Posts: 50
1/10/10 11:22 P

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I have also made the Banana Ice Cream! It is also really good with a little Hershey's Sugar Free syrup on top. Sometimes I also like to melt a little (2 tsp) creamy Peanut Butter in the microwave and drizzle a little on top. It makes it feel more like a sundae!

Edited by: JEDIGIRL76 at: 1/10/2010 (23:22)
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AMBRAKELLY's Photo AMBRAKELLY Posts: 73
1/9/10 8:36 P

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Something I threw together today for lunch. Keep in mind I tend to "eyeball" things so I have to guess at the amounts I put in while writing this which means they may not be exact. If you are an eyeballer like me then feel free!

Breakfast Enchiladas:

Makes about 8 enchiladas

1 tbsp vegetable, corn or olive oil (I prefer vegetable oil with this because I wanted something with less flavor but it's up to you)
***Note I used non-stick pans so I use less oil, use what's needed to keep it from burning on the bottom and add more as needed if it starts to stick too much
1/4 c shredded carrots, chopped finely
1/4 c low sodium black beans (I use canned beans, rinsed of all the sauce it comes in)
1 small roma tomato
1 tbsp roasted green chilis (canned)- you can use more if you like it spicier, this amount will make it mild
1/2 yellow onion, chopped finely
1 tsp cumin
1/2 tsp chili powder
fresh cilantro, chopped finely
1 clove garlic
pinch salt (to taste)
1/4 of a bell pepper (doesn't matter which color), chopped
1 sausage (I used the store bought freshly made turkey sausage that the meat counter makes- you can use normal mild italian sausage or chorizo if you like it really spicy)
3 large eggs
3 large egg whites
2 tbsp milk
8 Corn tortillas
4 1oz slices pepper jack cheese
Tomatillo sauce if you have it (optional)

Preheat oven to 325 degrees F

For filling:
In a large pan heat oil over medium heat and sautee onion, carrot, peppers (chili and bell) for a couple minutes until the onions start to turn translucent. Add the black beans, tomato, sausage and all seasonings (except cilantro) and sautee for a few more minutes or until the sausage is almost done (but not all the way done).

Meanwhile mix the eggs and egg whites together with the milk, set aside.

Add the garlic to the onion and sausage mix (onion should be fully translucent) and sautee for 30 more seconds until fragrant. Add the eggs and cook until done. Season with salt and pepper to taste and add the cilantro.

Microwave the tortillas in a plastic bag to steam them so they are easier to roll. Get out a baking dish and coat with non-stick spray. Fill each tortilla with a little filling and roll so the seam is facing down (to keep the filling inside). Once you have done this for all of them, top the enchiladas with the tomatillo sauce if you have it or just with the cheese (for mine, 1 slice of cheese covered about 2 enchiladas). Bake for about 10 minutes or until the cheese is melted and serve with salsa.

**I didn't have the things I needed to make the tomatillo sauce but while I was eating this I realized that it would go really well with it. Next time I will definitely make that as well!
**You can also omit the sausage completely to make this a little healthier and it would still taste very good!

Edited by: AMBRAKELLY at: 1/9/2010 (20:46)
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CFARLEY49's Photo CFARLEY49 Posts: 184
1/4/10 3:48 P

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My lunch today, this was kind of a take off of a sparks recipe.
1 6" wholegrain/high fiber torilla wrap
2 talbspoons cream cheese
11 walnut halves chopped
11 dried cherries diced
1 teaspoon honey
Frost the wrap with the cream cheese, spread with cheeries and walnuts drizzle with honey. Roll up and cut into halves. Quick, packable, and yummy.

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LADIWOLF59's Photo LADIWOLF59 SparkPoints: (24,946)
Fitness Minutes: (12,436)
Posts: 1,220
1/3/10 11:20 P

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ok folks here goes:

TROPICAL SCONES---------makes 24

Preheat oven 375 ------------baking time 15-20 mins
spray or use parchment 2 baking sheets

3 1/4 cups all purpose flour
1/2 cup sugar
1 T. + 1 tsp. Baking powder
1/4 tsp. salt
1 1/3 cups white chocolate chips
1/2 cup macadamia Nuts
1 cup coconut flakes
2 cups evaporated milk (not diluted)
2 T fresh lime juice
2 tsp. lime zest

stir together the 1st 7 ingredients
stir in evaporated milk, lime juice and zest just until the ingredients are moist
turn out onto a dusted floured surface Knead GENTLY for 2 minutes. soft dough ball forms divide into 3 balls....flatten the balls of dough into 7 inch circles...cut each into 8 triangle pie pieces. Place on baking sheets brush with melted butter and sprinkle with course sugar. Bake.....

aweddingbykathy.com

Life is a coin, you can spend it anyway you wish, but you can only spend it once.

"It isn't the mountains ahead to climb that wear you out; it's the pebble in your shoe."



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IRIE_KEY's Photo IRIE_KEY Posts: 1,261
11/18/09 12:45 P

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Wednesday recipe:
5 fresh zuchinni chopped
1 small crate grape tomatoes cut in half
1 large sweet onion chopped
Italian seasoning
Paprika
Nature's Seasoning
Red Pepper flakes
low sodium chicken stock
Simmer all in pan to tender crisp. Top with grated parmesan.



Edited by: IRIE_KEY at: 1/4/2010 (15:53)
It's not what I did, but what I do next that sets the course for success.


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IRIE_KEY's Photo IRIE_KEY Posts: 1,261
11/16/09 11:24 A

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This is what happened in my kitchen this morning.

Pasta with spinach, sun-dried tomatoes and pine nuts.
40 oz pasta cooked al dente and drained.(Farfalle or spirals work well)
2 cups fresh spinach leaves, chopped
1/4 cup chopped sun-dried tomatoes
1/4 cup pine nuts
1/4 cup EVOO
4 oz grated Asiago or Parmesan cheese (optional).
Cook pasta and add to serving/storage bowl.
Add chopped spinach and sun-dried tomatoes and mix well. Add EVOO to pan and heat, drop in pine nuts and sauté until golden. Pour hot oil and nuts over pasta and stir well. Cover and allow the flavors to blend for eight hours or overnight. Can be served immediately, but always best if it sets for a while first.
This makes 8 servings and is good hot or cold with an ounce of cheese sprinkled over top. I also like cracked pepper on mine.
Cal. per serving - 294 w/o cheese; 350 with cheese.

Enjoy - Eileen



Edited by: IRIE_KEY at: 1/4/2010 (15:53)
It's not what I did, but what I do next that sets the course for success.


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CFARLEY49's Photo CFARLEY49 Posts: 184
11/5/09 2:54 P

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I saw this an thought it looked pretty good. From All Recipes.com

Carrot Burgers
Ingredients:
1 1/2 cups diced carrots
2 cups crushed cornflakes
2 eggs, beaten
1/4 cup finely chopped celery
1 tablespoon finely chopped onion 1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons vegetable oil
Hamburger buns

Directions:
1. Place carrots in a saucepan with a small amount of water. Bring to a boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired.

Did not come with nutritional values but I see it as an alternative to veggie burgers in the store. Healthier and cheaper. Cee


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DARA52's Photo DARA52 Posts: 3,265
10/29/09 11:34 A

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Quick Butternut Squash Soup w/leeks and with Spiced Pepitas
Peeled and chopped butternut squash is available in the produce aisle of grocery stores such as Trader Joe's, Whole Foods and Bristol Farms.

INGREDIENTS:
The soup
1 tablespoon olive oil
1 medium leek, white and light green parts thinly sliced
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 cloves garlic, peeled and crushed
2 10-ounce packages fresh peeled and chopped butternut squash (or do fresh if you have time)
1 quart low-sodium chicken or vegetable broth
1/4 cup creme fraiche or heavy cream (optional and I would substitute non fat sour cream or non fat yogurt)
Salt and pepper to taste
The pepitas
1/2 cup raw pumpkin seeds (see Note)
1/2 teaspoon cumin
1/2 teaspoon sugar
Pinch cayenne pepper

INSTRUCTIONS: For the soup: In a large heavy-bottomed stock pot or Dutch oven over medium heat, heat the olive oil then add the leeks, celery, carrots and garlic. Saute until the leeks are tender, about 5 minutes. Add the squash and stock, then bring to a simmer. Cook until the squash and carrots are tender, 8 to 10 minutes depending on the size of the squash pieces. Puree with an immersion blender or in a blender until smooth, then stir in the cream, if using. Season to taste with salt and pepper and serve immediately with the pepitas.

For the pepitas: While the soup is simmering, place the pepitas in a nonstick skillet over medium heat. When the pan is hot, add the cumin, sugar, cayenne and salt and pepper to taste. Stir until the seasonings have melted into the seeds. (You will only need about half of the pepitas to garnish the soup; the rest make a great snack.)

Note: Pepitas, or hulled green pumpkin seeds, are available at Latin grocers and health food stores.

Serves 4

Per serving: 260 calories, 12 g protein, 31 g carbohydrate, 13 g fat (2 g saturated), 0 cholesterol, 123 mg sodium, 7 g fiber.


DARA52's Photo DARA52 Posts: 3,265
10/28/09 7:15 P

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Lizzie, the cauliflower packets look great and I can use them when we go camping! Bread too. Yummy.

Thanks!

TICKIELIZZIE's Photo TICKIELIZZIE Posts: 1,395
10/28/09 7:09 P

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Cauliflower in Tomato Curry Sauce Packet
1 sheet heavy duty foil (18 x 24 inches
4 cups cauliflower florets
1 can (14 ounces) diced tomatoes with onions and green peppers
1 teaspoon curry powder
1/2teaspoon salt
1/3 cup sliced green onions
1/4 cup slivered almonds (optional)
1/4 cup raisins (optional)
Preheat oven to 450 degrees F. Center cauliflower on foil. Combine tomatoes, curry powder, and salt in a bowl. Pour tomato mixture over cauliflower. Sprinkle with green onions. Bring up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside. Bake for 25 to 30 minutes on a cookie sheet in the oven. Sprinkle with slivered almonds and raisiins before serving if desired. Packet may also be grilled in a medium hot covered grill for 14 to 16 minutes.
I left out the raisins and almonds.

Beer Bread
Recipe courtesy Alton Brown, 2009
Prep Time: 15 min Inactive Prep Time: 25 min Cook Time: 55 min Level:
Easy Serves:
10 to 12 servings Ingredients
Nonstick spray
8 ounces all-purpose flour
4 ounces whole-wheat flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon chopped fresh dill
4 1/2 ounces sharp Cheddar, grated
12 ounces cold beer, ale or stout
1 to 2 tablespoons sunflower seeds, optional
Directions
Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.

Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.

Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.

Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.

I did use dried dill because of the cost of fresh right now. Also, I did not weigh ingredients. Instead I converted the flour weights to 2 cups and 1 cup respectively. The cheese conerts to 1 and 1/4 cups. I used the finely shredded cheese.

I hope you enjoy. Lizzie



JUDIA62 Posts: 3,337
10/19/09 11:57 P

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Sherry the ginger snaps make it perfect. I guess you could used it on something that is a snap but without the ginger but I think the ginger snap is best.
Dara enjoy!
Hugs, Judy

Edited by: JUDIA62 at: 10/19/2009 (23:59)
"When an old person dies a library burns down."



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SHERRY666's Photo SHERRY666 SparkPoints: (282,212)
Fitness Minutes: (205,318)
Posts: 56,518
10/19/09 3:19 P

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Judy thanks for posting the pumpkin dip...... it sounds very tasty...... I wonder if a person could use different cookies..... than the ginger snaps... I have heard so much about the sweet potato fries..... I should check them out too..... You can make your own too... The pumpkin soup sounds good also...

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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DARA52's Photo DARA52 Posts: 3,265
10/19/09 12:03 A

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Judy, that sounds good. I bought my first pumpkin to use to cook with and I think I'll try that.

Thanks!

JUDIA62 Posts: 3,337
10/18/09 11:30 P

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That's great Barb!! I saw this today and thought it looked easy and good.
Pumpkin Appetizer Soup

Ingredients
■3 1/2 C. cooked or canned pumpkin
■2 C. chicken or vegetable broth
■1 tsp. curry powder
■1/2 tsp. dried thyme
■3 bay leaves
■1/2 tsp. salt
■1/2 tsp. freshly ground pepper
■1 tsp. butter or olive oil
Directions

Mix together in medium saucepan and heat thoroughly over medium heat


"When an old person dies a library burns down."



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BARBARASDIET's Photo BARBARASDIET SparkPoints: (241,327)
Fitness Minutes: (102,612)
Posts: 14,702
10/17/09 3:14 P

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Last night I made soup despite the fact that the weather has bounced back into the 80's. I had planned it earlier in the week when it was cool. Anyway, I had the aha for my son with the sweet potatoes, and lo and behold another one last night with teh soup.

I used the chicken frame to make brother, and then added kale and some macaroni to the soup. So simple but it really looked good. When I told him we were having soup, he was not thrilled but the alternative was getting food for himself, so ok. When he sat down at the table, he looked at it and it really was pretty. Then he ate--and ate. And thanked me telling me how delicious it was! Gosh, I love that!

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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