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MBSHAZZER's Photo MBSHAZZER Posts: 18,442
2/5/11 8:18 A

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I'm eating it right now. My favorite breakfast!

"Success is not final, failure is not fatal; it is the courage to continue that counts" - Winston Churchill

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ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
2/4/11 11:22 P

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I've never tried it.

Karen

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MBSHAZZER's Photo MBSHAZZER Posts: 18,442
2/4/11 11:44 A

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60, hot oat bran is my favorite! The instructions on the box from Quaker and on the bulk bin at WF says to use 1/2 cup of oat bran to 1 1/4 cups of water.... you may want to try it again; it's my FAVORITE!

"Success is not final, failure is not fatal; it is the courage to continue that counts" - Winston Churchill

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60SIXTY's Photo 60SIXTY Posts: 24,911
2/4/11 7:50 A

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I had a box of "oat bran" in my cabinet. It is left over from making bran muffins.
I have had a time making it into breakfast cereal today.
The package called for 1 cup of water & 1/4 cup of the oat bran.
After cooking forever, all I had was a thick liquid, so I added 1/4 cup of old fashion oats.
At last - breakfast.

I think I will buy some applesauce & make my bran muffins again.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
2/3/11 8:13 A

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We are either making pizza (from scratch) or soup and bread tonight.

Karen

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60SIXTY's Photo 60SIXTY Posts: 24,911
2/3/11 3:01 A

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I am going to have to do that next year. My neighbor offered me her only can of pumpkin, but I told her she better hang on to it.

For supper last night - cooked for 2
stir fried cabbage with a tsp of canola oil.
stir fried mushrooms with closer to a tablespoon of canola.
baked potato topped with the mushrooms/ no butter, etc.
chicken - from sticky chicken recipe made the day before.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
2/1/11 11:03 A

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I buy pumpkins for Halloween and Thanksgiving decorations. When we change to Christmas decorations, I cut up the pumpkins, cook it, puree it and freeze it 2 cup plastic bags. It works well.

Karen

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60SIXTY's Photo 60SIXTY Posts: 24,911
1/31/11 9:08 P

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I tried to buy canned pumpkin today. Besides a recipe of Cheryl's, I have a couple others I wanted to try.
I was told that the crops have been so poor the last two years, that it has become a seasonal crop & even canned isn't available by Christmas.

We are going to get a share at a CSA farm. In the fall, it will include pumpkins - hopefully plural. I am going to have to learn to cook with fresh pumpkin. Freezing it is what I have in mind.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
1/26/11 8:33 P

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I've never tried peanut butter in oatmeal. I will have to try that in the morning.

Karen

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DOCKSIDER Posts: 341
1/26/11 6:24 P

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LOOSEINGIT,

I do the same thing with oatmeal--cook a batch in the crockpot and have enough to enjoy for a few days. AND--I have had oatmeal with peanut butter for breakfast several days this week. Got adventurous and tried it one morning, then the next morning, then...it really is delicious and satisfying.

I've never tried oatmeal with pumpkin, but will now be taste-testing that combination--sounds good, especially if I add some pumpkin pie spice to it.

Thanks for the suggestions!!

LOOSEINGIT's Photo LOOSEINGIT Posts: 4,076
1/26/11 4:30 P

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I made a crock pot of Steel cut oats, I put them in the fridge and spoon out my servings and add fruit, apples and cinn, or pumpkin and spice, peaches, blueberries, my fav is peanut butter, I have it sometimes for an evening snack. Mades enough for the entire week.

Cheryl Ky.

In Christ alone my hope is found





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MAGDALINI1's Photo MAGDALINI1 SparkPoints: (7,450)
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1/26/11 1:21 A

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today i will not cook
it is clean the refrigerator day
what ever is left from other days we eat
for lunch we will have lentils soup , and dinner Noodles with minced meat,
both are healthy easy to make and not expensive food
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DOCKSIDER Posts: 341
1/25/11 1:33 P

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I cooked brown rice this morning and roasted some vegetables, so I now have the basic ingredients for a variety of dishes. I'm thinking anything from simple rice and vegetables, rice and vegetables with beans, cold rice and fruit salad, or maybe some soup. Brown rice pudding is even a possibility.

60SIXTY's Photo 60SIXTY Posts: 24,911
1/25/11 10:59 A

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We have been enjoying chicken from the "Spark People Sticky Chicken" recipe that I made Saturday.
Tonight we will have "South beach chicken divan." This is also a recipe found on spark people.

the chicken was really moist and tender.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

Frugalists and Simple Living [co-leader]
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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
EPIPHANYANGEL's Photo EPIPHANYANGEL Posts: 3,145
1/24/11 6:14 P

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I made vegetable soup in the slow cooker and have frozen it in batches. Once defrosted I will probably add some pasta and/or chicken to make a complete meal.



DEBBIE

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http://my-natural-essence.blogspot.com

Just For Today I let go of anger.

Just For Today I do not Worry.

Just For Today I have the attitude of Gratitude

Just For Today I have love and respect for every living thing.

Just For Today I will do my work honestly.

Namaste. Love and Light.



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MBSHAZZER's Photo MBSHAZZER Posts: 18,442
1/24/11 12:20 P

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I made french lentils last night - delish! They cook a little faster than brown lentils and retain their bite! Had those over brown rice with some roasted butternut squash and sweet potatoes

"Success is not final, failure is not fatal; it is the courage to continue that counts" - Winston Churchill

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60SIXTY's Photo 60SIXTY Posts: 24,911
1/24/11 8:19 A

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I made the spark recipe for Sticky Chicken on Saturday. I ended up with just under 3# of meat.

Tonight I am going to make:
Chicken enchilladas verde
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1286410


Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
DOCKSIDER Posts: 341
1/20/11 6:29 P

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I bought a loaf of whole wheat sour dough bread today at the bakery, so I am planning on making a veggie omelette with a slice of WW toast/jam. It was either that or some chicken noodle soup with WW bread (I'll plan on that for tomorrow's lunch).

ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
1/19/11 7:50 A

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I made a very large batch of beef vegetable soup last night. Froze soup for 10 meals.

Karen

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MBSHAZZER's Photo MBSHAZZER Posts: 18,442
1/18/11 3:34 P

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For lunch, I had some leftovers:

Sauteed onions, garlic and collards with 2 cans of tomatoes. Served over brown rice with chick peas.

"Success is not final, failure is not fatal; it is the courage to continue that counts" - Winston Churchill

2012 Running Mileage: 2,065


60SIXTY's Photo 60SIXTY Posts: 24,911
1/18/11 3:05 P

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Breakfast: Egg Beaters [they were on sale.]
1 cup of cereal & 8 almonds with almond milk [Have a bunch of coupons for it.]

Lunch: I followed the spark menu. I posted about it in our or Vegan / Meatless topic about this as it was a meatless lunch.
Cottage Cheese with Pineapple; Carrots with Hummus Dip; Whole-Wheat Crackers with Peanut Butter

Supper:
I have a Chef Meg recipe in my crock pot.
Chef Meg's Slow Cooker Lasagna
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=770594

I followed the recipe except I use 99% lean ground turkey. Plus, I used what I have on hand, so I don't have low sodium marinara or tomato sauce. Actually, I don't think I can buy it locally. I would have to make my own.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

Frugalists and Simple Living [co-leader]
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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
1/17/11 8:43 A

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For tonight it's Spaghetti & Meatballs. I usually make spaghetti sauce from tomatoes grown in our garden. I end up with more than we can eat fresh so I cook them down to something between tomato sauce and tomato paste and freeze it for later use.

Karen

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LISA22182's Photo LISA22182 Posts: 229
1/16/11 12:40 P

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I use my crock pot all of the time! One of my favorites is to throw in a whole chicken with some rosemary and garlic. The meat falls off the bone by the time you get home from work and there are plenty of leftovers.

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NAN041's Photo NAN041 Posts: 16,764
1/16/11 7:37 A

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Making a crock pot meal today...
chicken, veggies, spices and served
over brown rice.
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MBSHAZZER's Photo MBSHAZZER Posts: 18,442
1/15/11 9:54 P

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I love TVP! It's $1.29 a pound at Whole Foods. I don't eat meat, so i use it to make "meat"balls, "meat"loaf, "meat" sauce... it's so good, no one knows it's not meat. Love it! Inexpensive and healthy!

"Success is not final, failure is not fatal; it is the courage to continue that counts" - Winston Churchill

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DOCKSIDER Posts: 341
1/15/11 12:03 P

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Bought a rotisserie chicken yesterday while doing my weekly shopping (it was part of my menu plan -- not a spur of the moment decision). When I got home, I took all the meat off the bone and boiled the bones to make chicken stock. Then, for dinner I had a mixed vegetable salad topped with chicken and a reduced-fat mozarella cheese string cheese stick. For today's dinner, I made a chicken and noodle hot casserole (adding peas, onions, and broccoli to the mixture)--it was basically a modified version of my tuna noodle casserole recipe. This is a very casual meal that can be reheated and eaten for a second meal or a side dish for another day's lunch. And I have enough chicken still left for another salad, sandwich, or topping for homemade pizza. For the very affordable price I paid for that rotisserie chicken, I "have been" and "will be" able to enjoy a variety of different meals--easy, economical, and tasty.

J-HANSEN's Photo J-HANSEN SparkPoints: (14,808)
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1/15/11 10:38 A

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I keep recipes thrifty by using less meat. You can stretch ground meat by adding finely diced onions or TVP.

Also, we eat a lot of rice as a side dish, it's cheap and easy with a rice cooker. We usually eat it half white half brown.

Another thing I make a lot of is casseroles. You can add a bunch of pasta (I am down to using only whole wheat) and veggies and the kids generally eat it up! Pasta is really cheap, especially when I stock up when it's on sale for less that $1/box. Casseroles are great the next day for lunch too.

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LOOSEINGIT's Photo LOOSEINGIT Posts: 4,076
1/14/11 9:28 P

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60 ..the Pumpkim Fluff recipe is all ready on SP recipes. It sure is a keeper

Cheryl Ky.

In Christ alone my hope is found





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JUSTDMARINE's Photo JUSTDMARINE SparkPoints: (0)
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1/14/11 8:11 P

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I have a thrifty recipe... a little bit of a pain to make but it sure spares the food budget! I am vegan so I use vegan ingredients but I will suggest also, the NON vegan ingredients (it was originally an omnivore recipe that I "veganized")

Stuffed Hash Browns

Ingredients:

Canola oil for frying

Filling:
2 Tbsp Earth Balance (margarine)
12 oz of TVP, prepared. (or 1/2 lb ground beef)
½ onion, diced
1 clove garlic, minced
1 cup chopped fresh spinach (or 10 oz frozen)
¼ cup panko (bread crumbs)
Healthy pinch each of oregano, basil, parsley, and thyme (dried)
*Optional additions*
1 cup sliced mushrooms
½ shredded carrot

Potato Base:
8 peeled and shredded potatoes
1 cup all purpose flour
½ tsp baking powder
5 tsp powdered egg substitute (1 egg)
Dash each of salt and pepper
Directions:

1.) Prepare the filling first so it can cool a bit - sauté the garlic and onions in the Earth Balance until softened, then add the TVP to heat it through (or brown the ground beef and drain a bit, if you are using meat). Finally, add the spinach and herbs and cover to wilt the spinach. Mix, and take off the heat, then add the panko and toss to moisten it all thoroughly.

2.) Mix the ‘potato base” which is the basic hash brown recipe. It’s easiest to mix this with your hands. It has to be good and pasty to stick together well. Russet potatoes were used in this recipe and they are “wet” so if you use a less “wet” potato, you may need less flour.

3.) Heat enough oil to make about ½ inch worth in the bottom over a decently heavy skillet, over medium heat. When the oil is good and hot, use a good sized soup spoon, and scoop a hearty, rounded spoonful, of the potato mix into the pan. Flatten it a bit with the spoon, and then go on to drop another two or three beside it, flattening as you go, in the pan, for the bottoms of the hash browns. Once the bottoms are in and sizzling, use a similar spoon to scoop a less rounded portion of the filling up, and on each bottom, drop and squash some filling, though not ALL the way to the edges of the bottoms. Once the filling is in place, go ahead and get another hearty, rounded spoonful of the potato mix again, and top each hash brown with it, spreading it over the filling to cover and meet the edges of the bottom.

4.) Brown the one side, uncovered (very very important! Do NOT cover the pan! They won’t crisp up, they will fall apart in a soupy mess!), and then carefully flip the has brown patties. I used a spatula to lift underneath and a fork to brace the top so I could flip without splashing.

5.) While the reverse side is browning, set up a baking pan with a cookie rack, and preheat the oven to 200 if you wish to keep these piping hot while the rest cook. Mine seldom make it to the oven as my family is always “helpfully” standing by with empty plates.

6.) Brown the reverse side nice and golden brown, and then transfer to a paper towel or paper bag lined plate (for soaking up any residual oil) or the hot oven.

7.) I make these about the size of my palm, and I get 10 out of this recipe. For my family this is a meal altogether, and each of us eats 2 (except the adult male who eats 3). Others argue that this is “10 servings” so… you be the judge based on the size and number.


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JUSTDMARINE's Photo JUSTDMARINE SparkPoints: (0)
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1/14/11 8:10 P

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I have a thrifty recipe... a little bit of a pain to make but it sure spares the food budget! I am vegan so I use vegan ingredients but I will suggest also, the NON vegan ingredients (it was originally an omnivore recipe that I "veganized")

Stuffed Hash Browns

Ingredients:

Canola oil for frying

Filling:
2 Tbsp Earth Balance (margarine)
12 oz of TVP, prepared. (or 1/2 lb ground beef)
½ onion, diced
1 clove garlic, minced
1 cup chopped fresh spinach (or 10 oz frozen)
¼ cup panko (bread crumbs)
Healthy pinch each of oregano, basil, parsley, and thyme (dried)
*Optional additions*
1 cup sliced mushrooms
½ shredded carrot

Potato Base:
8 peeled and shredded potatoes
1 cup all purpose flour
½ tsp baking powder
5 tsp powdered egg substitute (1 egg)
Dash each of salt and pepper
Directions:

1.) Prepare the filling first so it can cool a bit - sauté the garlic and onions in the Earth Balance until softened, then add the TVP to heat it through (or brown the ground beef and drain a bit, if you are using meat). Finally, add the spinach and herbs and cover to wilt the spinach. Mix, and take off the heat, then add the panko and toss to moisten it all thoroughly.

2.) Mix the ‘potato base” which is the basic hash brown recipe. It’s easiest to mix this with your hands. It has to be good and pasty to stick together well. Russet potatoes were used in this recipe and they are “wet” so if you use a less “wet” potato, you may need less flour.

3.) Heat enough oil to make about ½ inch worth in the bottom over a decently heavy skillet, over medium heat. When the oil is good and hot, use a good sized soup spoon, and scoop a hearty, rounded spoonful, of the potato mix into the pan. Flatten it a bit with the spoon, and then go on to drop another two or three beside it, flattening as you go, in the pan, for the bottoms of the hash browns. Once the bottoms are in and sizzling, use a similar spoon to scoop a less rounded portion of the filling up, and on each bottom, drop and squash some filling, though not ALL the way to the edges of the bottoms. Once the filling is in place, go ahead and get another hearty, rounded spoonful of the potato mix again, and top each hash brown with it, spreading it over the filling to cover and meet the edges of the bottom.

4.) Brown the one side, uncovered (very very important! Do NOT cover the pan! They won’t crisp up, they will fall apart in a soupy mess!), and then carefully flip the has brown patties. I used a spatula to lift underneath and a fork to brace the top so I could flip without splashing.

5.) While the reverse side is browning, set up a baking pan with a cookie rack, and preheat the oven to 200 if you wish to keep these piping hot while the rest cook. Mine seldom make it to the oven as my family is always “helpfully” standing by with empty plates.

6.) Brown the reverse side nice and golden brown, and then transfer to a paper towel or paper bag lined plate (for soaking up any residual oil) or the hot oven.

7.) I make these about the size of my palm, and I get 10 out of this recipe. For my family this is a meal altogether, and each of us eats 2 (except the adult male who eats 3). Others argue that this is “10 servings” so… you be the judge based on the size and number.


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60SIXTY's Photo 60SIXTY Posts: 24,911
1/14/11 9:03 A

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ANOTHERMOMOF2 - I have never tried to work with fresh pumpkin. After reading posts by you & Cheryl, I think I will plan to next year.

DOCKSIDER - I add veggies to my ck noodle soup, too. I don't think either of my grandmothers did. For them it was depression cooking.

Yesterday, I was feeling out of kilter. DH ended up going to the store. I had said that he always comes home with things we don't need. He did pretty well. He didn't know I had a half-dozen packages of ground turkey in the freezer. He bought one package + a package of ground beef. He made a 2 bean chili. He left out the seasoning because of all the stomach issues I have had in the last six weeks. I ate some for lunch, and again at 4 p.m. before I went to a meeting. After the meeting, I ate a bowl of Special K.

I found out that the beans caused excessive burping and that I shouldn't be eating this traditional winter dish. I thought I would get away with it if I ate it more than 6 hours before bedtime. DH will have to eat the left overs for his lunches.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

Frugalists and Simple Living [co-leader]
www.sparkpeople.com/myspark/groups_individual.asp?gid=16395

Team Co-Leader for OSTEOARTHRITIS OF THE LOWER BACK
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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
1/14/11 8:27 A

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I pureed our Halloween/Thanksgiving pumpkins as well. We make a lot of pumpkin bread with it. Pumpkin bread, peanut butter and mullberry jelly is really very good together.

Karen

http://www.fitbit.com/user/23NSBD


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DOCKSIDER Posts: 341
1/13/11 9:06 P

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I made some chicken noodle soup in the crockpot. Using some homemade turkey stock I had in the freezer (from Thanksgiving), I added some chicken; fresh carrots, celery and onions; noodles; and seasonings. Had a bowl of soup for dinner along with a multi-grain muffin. It was a great meal for a cold wintery evening.


60SIXTY's Photo 60SIXTY Posts: 24,911
1/13/11 8:48 A

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I had the ingredients for Cheryl's Pumpkin Fluff and made it last night. DH is diabetic and we decided he could have it. I think I will have some for breakfast. That recipe is a keeper.

Cheryl - if you wrote up a spark recipe, I will comment on it.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

Frugalists and Simple Living [co-leader]
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Team Co-Leader for OSTEOARTHRITIS OF THE LOWER BACK
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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
MY3NTHEPUNKIN Posts: 418
1/13/11 1:02 A

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I had chicken broth. BORING!!!

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LOOSEINGIT's Photo LOOSEINGIT Posts: 4,076
1/12/11 2:55 P

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I had serveral pumpkins from halloween, I puree them and had 10 quarts.

My favorite Pumpkin Recipe, it's can be used in a pie, or even a dip, with grahm crackers or ginger snap cookies.yummm , I like a serving of it with out anything else.

Pumpkin Fluff

15 oz pumpkin
1 small FF,SS, vanilla pudding mix..(use dry)
1 small tub FF cool whip
1 tbls of pumpkin spice

Mix pumpkin and pudding together, use the pudding dry..do not add milk to it.
Add spices and cool whip and Mix.

Thats all there is to it.






Cheryl Ky.

In Christ alone my hope is found





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LOOSEINGIT's Photo LOOSEINGIT Posts: 4,076
1/12/11 2:45 P

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I have been on a vegetable kick.

I make stir fry veggies and add what ever is in the fridge. , sometimes I add cousous. I use very little oil and if it sticks I add water to it.
It's a great way to clean out the fridge. I usually have 1 serving of chicken, fish or beans or for breakfast I add a couple egg whites and make an omlet.


Cheryl Ky.

In Christ alone my hope is found





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THEADMIRAL's Photo THEADMIRAL Posts: 5,370
1/12/11 1:18 P

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We had oatmeal with diced bananas, some raisins and dried cherries this morning. We buy the mega-sized container of old-fashioned oats. For lunch, used one slice of my bread for an open faced turkey and muenster cheese sandwich, followed by 4 ounces of plain yogurt with 1T of orange marmalade. I have a BIG tub of the yogurt to enjoy. Tonight we're having what I think is beef barley soup -- I found it unmarked in the freezer and decided it needed to be used up. As it thawed in the refrigerator, I think I've determined it's the BB soup. Sigh. Sometimes it's a little hard to remember to label freezer foods.

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60SIXTY's Photo 60SIXTY Posts: 24,911
1/12/11 11:51 A

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I had bought frozen turkey patties back when it was still warm enough to grill. They were on sale at the time. But, I think I am past due fixing some of them.
I have four left. So two tonight and repeat next week.
DH will want bread.
I will also make oven fries & heat up frozen veggies.

We usually eat fresh vegetable salad at noon.

Yesterday, I saw part of Paula Deen. She was cooking healthy - surprise.
She had a fruit salad that sounded good.
www.foodnetwork.com/recipes/paula-de
en
/fruit-salad-with-honey-dressing-recR>ipe/index.html

Remember portion control. This has a little fat and some honey. After all, it is Paula.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,415
1/12/11 11:47 A

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When we make chili or soup both kids like we make it a 24 qt stock pot. I freeze it in the amounts we will eat at dinner. I also like making my own whole wheat bread.

Karen

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FROSTY99's Photo FROSTY99 SparkPoints: (206,640)
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1/12/11 11:17 A

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This time of the year I love casseroles and soups. We especially love broccoli cheddar and vegetable soup. I make a large batch of the latter and freeze some for later. I use the crockpot so it cooks all day and ready for supper.

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SIRIRADHA's Photo SIRIRADHA SparkPoints: (0)
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1/12/11 10:47 A

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We share a love; I'm a barley addict, too! In fact, I came to this thread to suggest mushroom barley soup as being a healthy, meat-free, easy-to-make dinner. That and homemade rye bread with a salad are what we had for dinner last night and will have again tonight.

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MBSHAZZER's Photo MBSHAZZER Posts: 18,442
1/12/11 9:50 A

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BARLEY!!! I love it! It's cheap and it's healthy. Favorite way to prepare it is to season the cooking water with some spices, then top it with beans and steamed veggies!

"Success is not final, failure is not fatal; it is the courage to continue that counts" - Winston Churchill

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60SIXTY's Photo 60SIXTY Posts: 24,911
1/12/11 6:48 A

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emoticon Welcome to our new forum dedicated to cooking & housekeeping.
emoticon You can plan, discuss, and get ideas for recipes and menus here.
emoticon Report how you are doing keeping your meals frugal.
emoticon emoticon emoticon emoticon

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
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