Author: Sorting Last Post on Top ↓ Message:
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
4/7/13 9:27 P

My SparkPage
Send Private Message
Reply
Mexican chicken and rice casserole

1 can fat free cream mushroom soup
1 can fat free cream chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 pounds frozen boneless,skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

13x9 in glass casserole dish with cooking spray
wisk soups, water and taco seasoning in bowl then pour into bottom of dish
sprinkle rice over soups
place chicken breasts FROZEN over soup and rice
pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.
Cover with foil, bake 350 degrees 1 hour,40 min.
remove foil, sprinkle shredded cheese over to melt.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=599827




 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
3/11/13 3:12 P

My SparkPage
Send Private Message
Reply
Aldi's Chicken Pesto Primavera

1 Box of Fit and Active Whole Grain Thin Spaghetti

1 Jar Priano Sun dried Tomato Pesto

1 can Happy Harvest Asparagus

1 can Happy Harvest Mushrooms Pieces and Stems

20 oz Boneless, Skinless Chicken Thighs

1/4 tsp Black Pepper

1/4 tsp Garlic powder

1/4 tsp Onion powder

1/8 tsp Crushed Red Pepper Flakes

1/4 tsp Salt

2 tbsp Extra Virgin Olive Oil, 2 tbsp

Fill a large stock pot half way with water and place on your stove. Set the burner to high Prep the chicken while you wait for the water to boil. Cut the chicken into 1/2 inch pieces. Places cut chicken into a bowl and add all the spices and oil and let stand at least 15 minutes. When the water is boiling add your pasta. The pasta should only take about 12 to 15 minutes to boil. Preheat a good skillet on high heat (I use cast iron, because it can handle high temps). Brown the chicken mixture till done and then add the pesto, asparagus (drained) and the mushrooms (NOT drained). Stir these ingredients together and warm through. This should only take 2 or 3 minutes. Drain your pasta and add it to the chicken "sauce". Stirr all together and serve.

Serving Size: Makes 10 1-cup servings

Number of Servings: 10

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2391617




 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/20/13 4:20 P

My SparkPage
Send Private Message
Reply
Turkey Broccoli Mushroom Rice

1 lb. ground turkey
1 med. red onion, chopped
16 oz. pkg. frozen chopped broccoli
4 oz. can mushrooms
1 c. 99% fat-free chicken broth
10.5 oz. can low-fat cream of mushroom soup
5 c. cooked white rice
4 tsp. Worcestershire
Couple dashes of hot sauce

Cook ground turkey. Add onions and mushrooms and cook until onions are tender. Add broccoli, broth and soup. Cook until broccoli is tender. Add rice, Worcestershire and hot sauce, mix together and heat through.

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2401011




 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/19/13 2:32 P

My SparkPage
Send Private Message
Reply
Garlic Brown Sugar Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Preheat oven to 500°F and lightly grease a casserole dish.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2058501




 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/15/13 7:20 P

My SparkPage
Send Private Message
Reply
Yeah we get ours at Aldi or Save A Lot :)



 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
COPEMA's Photo COPEMA SparkPoints: (64,876)
Fitness Minutes: (25,916)
Posts: 1,586
2/15/13 7:12 P

My SparkPage
Send Private Message
Reply
Yes, I would use chicken breasts or chicken tenderloins. When we get there, we get the bags of frozen boneless, skinless chicken at Costco.

 current weight: 161.1 
 
191
179.5
168
156.5
145
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/15/13 5:48 P

My SparkPage
Send Private Message
Reply
I will tell you tho, that we all decided that next time we will use the same coating, but use boneless skinless chicken breasts...just our personal preference tho :)



 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
COPEMA's Photo COPEMA SparkPoints: (64,876)
Fitness Minutes: (25,916)
Posts: 1,586
2/15/13 2:37 P

My SparkPage
Send Private Message
Reply
Tell BLUESMAN that sounds yummy! We'll have to give that one a try

emoticon

 current weight: 161.1 
 
191
179.5
168
156.5
145
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/15/13 12:19 P

My SparkPage
Send Private Message
Reply
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/9/13 7:30 P

My SparkPage
Send Private Message
Reply
Glad you liked it ;) we use frozen chicken breasts too :)



 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
COPEMA's Photo COPEMA SparkPoints: (64,876)
Fitness Minutes: (25,916)
Posts: 1,586
2/9/13 6:22 P

My SparkPage
Send Private Message
Reply
We liked the Balsalmic Chicken real well! I used frozen chicken breasts, so it was a little runnier than it should have been, but I fixed brown rice and we had it over that, so it was fine! Next time I may even put the rice in with it and cook it that way! I nevver used to like to cook when I was working, but I think that's just 'cause I felt like I didn't have the time to cook a decent meal. My girls thought Hamburger and Tuna Helpers were gourmet food! emoticon

Thanks for the recipe!!
Hugs,
Marsha

 current weight: 161.1 
 
191
179.5
168
156.5
145
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/8/13 11:12 P

My SparkPage
Send Private Message
Reply
200 years old lol whatever!! emoticon I don't mind cooking if it's something easy lol I didn't use sugar free sauce, Ive never seen it either lol let me know what you think of the balsamic chicken emoticon



 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
COPEMA's Photo COPEMA SparkPoints: (64,876)
Fitness Minutes: (25,916)
Posts: 1,586
2/8/13 10:45 P

My SparkPage
Send Private Message
Reply
Sugar-free pasta sauce --- I don't think I've ever seen that in stores. What brand is it? I'll have to make a point of looking for that! Hmmmmm......

You are quite the cook, aren't you? Do you like to cook? I'm so impressed! Got the ingredients for the slow cooker balsalmc chicken today, so I'm going to try it tomorrow! Try being the key word in that sentence because even though I'm 200 years old, I'm still learning how to cook! emoticon

Hugs,
emoticon
Marsha


 current weight: 161.1 
 
191
179.5
168
156.5
145
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/8/13 4:33 P

My SparkPage
Send Private Message
Reply
Slow Cooker Cheesy Spaghetti with Turkey Sausage

Ingredients
1 lb lean ground turkey sausage (see recipe below)
1 (24 ounce) jar spaghetti sauce (no sugar added)
8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
1 cup low fat cottage cheese
1 cup skim mozzarella cheese, shredded
1 cup low fat ricotta cheese
1 teaspoon dried oregano
Kosher or sea Salt to taste
1/2 tsp ground black pepper
TURKEY SAUSAGE INGREDIENTS:
1 lb lean ground turkey or chicken
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 tsp dried sage
1/4 tsp cayenne pepper
1 tsp dried oregano
Directions
Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.
In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.
Serve and sprinkle with parmesan if desired.

Data using turkey sausage: Calories: 256 | Previous Points: 6 | Points Plus: 7 | Total Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 542 mg | Carbohydrates: 13 g | Sugars: 6 Fiber: 2 g | Protein: 24 g

Data without turkey sausage: Serving Size: 1 Cup | Calories: 192 | Previous Points: 4 | Points Plus: 5 | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 | Cholesterol: 25 mg | Sodium: 342 mg | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 7 g | Protein: 15 g

skinnyms.com/slow-cooker-cheesy-spag
he
tti-with-turkey-sausag/




 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/6/13 9:56 P

My SparkPage
Send Private Message
Reply
Made these last night and we loved them :)

Mexican Turkey Burgers

Ingredients

1.5 lbs ground turkey
1/2 c. chopped green peppers
1/2 c. chopped red peppers
3/4 tsp. garlic powder
3/4 tsp. cumin
3/4 tsp. chili powder
1 tsp. onion powder

Nutritional Info
Fat: 8.0g
Carbohydrates: 1.6g
Calories:166.6
Protein: 24.2g

In large bowl, combine ingredients. Make into approx 5.5oz patties and grill.

Serving Size: Makes 6 - 5.5oz (approx) burgers

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2383605




 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
2/4/13 9:16 P

My SparkPage
Send Private Message
Reply
Tried this ranch dressing tonight...the WHOLE recipe is only 280 CALORIES!!!! It was pretty good on our salad :)

Ingredients

1 c. nonfat plain Greek yogurt
1 package Hidden Valley Ranch dressing mix (NOT dip mix)
1/2 c. 2% milk (you can sub nonfat or 1%; we only have 2%, so that's what I used)
freshly ground black pepper

Put all ingredients in a jar; shake to mix. Or, put all ingredients in a bowl and whisk until mixed. Store in refrigerator.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2138978


Edited by: BIGREDANGEL at: 2/4/2013 (21:16)

 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
COPEMA's Photo COPEMA SparkPoints: (64,876)
Fitness Minutes: (25,916)
Posts: 1,586
2/3/13 7:48 P

My SparkPage
Send Private Message
Reply
Those sound yummy! Gotta try the slow cooker balsalmic chicken! I'm with you and the slow cooker cooking! Love it!

 current weight: 161.1 
 
191
179.5
168
156.5
145
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
1/13/13 8:47 P

My SparkPage
Send Private Message
Reply
Skinny Chicken Parmesan ‘Muffins’

Ingredients:
• 1 ½ lbs raw ground chicken breast (I used ground turkey)
• 1 egg
• 1 egg whites
• 1/2 cup dried breadcrumbs
• 1/2 tsp. dried basil
• 1 tsp. Italian seasoning
• 2 garlic cloves, minced
• ½ a small onion, chopped small or grated
• ¾ cup Parmesan cheese (I used mozzarella)
• ¾ cup sugar-free pasta sauce
• ¾ cup reduced fat shredded Mozzarella cheese

Instructions

In a large bowl, combine the ground chicken, egg, egg white, breadcrumbs, basil, Italian seasoning, garlic, onion, and Parmesan (I used Mozzarella) cheese. Mix together until just combined (go ahead, use your hands!) - try not to over-mix
Spray a regular sized muffin tin lightly with cooking spray. Smoosh (that's a technical term) meat mixture evenly into the 12 cups.
Top each 'muffin' with pasta sauce
Bake at 350 degrees F for 20 minutes (I cooked them longer bc they weren't up to temp yet) and remove from the oven. Top each muffin with about a tablespoon of shredded cheese.
Return to the oven for 2-3 minutes or until the cheese is melted.
Notes

Amount Per Serving: Calories: 160; Total Fat: 7g; Total Carbs: 7g; Dietary Fiber: 1g; Protein: 21 g; Sugar: 2g WW Points Plus: 4



 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
1/3/13 8:40 P

My SparkPage
Send Private Message
Reply
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
12/3/12 11:56 P

My SparkPage
Send Private Message
Reply
We've had this one before (minus the capers)

Slow Cooker Skinny Spaghetti

Serving Size: 1 cup | Calories: 219 | Previous Points: 4 | Points Plus: 7 | Total Fat: 9 g | Saturated Fat: 2 g | Trans
Fat: 0 | Cholesterol: 7 g | Sodium: 407 | Carbohydrates: 36 g | Dietary Fiber: 6 | Sugars: 6 g | Protein: 12 g |

Ingredients
8 ounces whole wheat spaghetti, broken into small pieces
1 tablespoon Extra Virgin olive oil
1 small sweet onion, diced
2 cloves garlic, minced
3 teaspoons capers, drained
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes, (more or less to taste)
1/2 teaspoon black pepper
2 (14.5 ounce) cans fire roasted tomatoes
1 cup arugula

Directions
Add oil to a small skillet and sauté onion over medium-low heat until tender, about 4 minutes. Add garlic and saute one additional minute.
In a large bowl combine sautéed onion and garlic, and the remaining ingredients, except arugula. Toss to ensure spaghetti is coated with sauce, add to the slow cooker. Cover and cook on low 2 to 3 hours or until pasta is al dente. Add arugula the last 10 minutes of cooking, stir to combine. Serve on a platter and sprinkle with parmesan if desired. Minimum slow cooker size 4 quarts.

skinnyms.com/slow-cooker-skinny-spag
he
tti/




 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
EMMABE1's Photo EMMABE1 Posts: 16,633
11/26/12 3:52 P

Community Team Member

My SparkPage
Send Private Message
Reply
I have just put together a few ideas for using nuts as substitute for cream and cream cheese and also cooking with nut butters -
The web links can be found by going to
www.chairexercisefun.com
Click on "Blogs" button on the right of the front page
Then click on - "Cookery related blogs"
You will see the blog there



 
182,752 SparkPoints
EMMABE1's Photo EMMABE1 Posts: 16,633
11/25/12 3:59 P

Community Team Member

My SparkPage
Send Private Message
Reply
I just checked on the web - heaps of ideas on replacing cream with nuts - amazing - but great - I will try it.
I like the sound of your Doctor - very sensible.
Black walnuts - I remember them from UK - but I was young - never seen them here in Oz - but guess they need a cooler area than where I am - we have macadamias here - lots - but they are very high fat - yummy though - once you have got through the shell!!



 
182,752 SparkPoints
MOMKAT4310's Photo MOMKAT4310 Posts: 1,001
11/25/12 3:42 P

My SparkPage
Send Private Message
Reply
I try to limit all tree nuts to 2 Tablespoons per day, and yes I count them as most of my fat. My dr. a big promoter of real nuts. Sometimes I add a tablespoon of chopped nuts to my lunch salads, sometimes to morning oatmeal. Sometimes in a recipe. We grew black walnuts (taste different from English walnuts) as a kid, in our yard now, and on our barn property a few miles away. They are a lot of work. My kids also have access to black walnuts around their homes. So we all get walnut stained in the autumn. All that work, makes one appreciate them.

 Pounds lost: 36.0 
 
0
18.5
37
55.5
74
EMMABE1's Photo EMMABE1 Posts: 16,633
11/25/12 3:35 P

Community Team Member

My SparkPage
Send Private Message
Reply
That is a fantastic idea - using cashews for cream - but remember they do have fat (ok its good fat) but its still fat - go careful with them -
And I looooooooooooooooooove the pie idea with cashews and oaty topping!!



 
182,752 SparkPoints
MOMKAT4310's Photo MOMKAT4310 Posts: 1,001
11/25/12 3:20 P

My SparkPage
Send Private Message
Reply
Yes. Almonds, Pecans, Walnuts readily available. Thanks. Cashews make a great substitute for cream in recipes. Run them through the strong blender or food processor. Great for creamy dressing, creamy soups, creamy pie fillings. Yes, we can still do pies. Sometimes make the filling and pour into pie plate with no crust. Top with a little oatmeal based crumb topping.

 Pounds lost: 36.0 
 
0
18.5
37
55.5
74
EMMABE1's Photo EMMABE1 Posts: 16,633
11/25/12 2:03 P

Community Team Member

My SparkPage
Send Private Message
Reply
Can you get almonds or pecans?
They would be as good (raw) I use almonds often - whole with skin (not shell!!) and roast them whole then grind coarsely with skin and all - it adds nutrients and flavor and fiber. And it sure beats skinning them!!



 
182,752 SparkPoints
MOMKAT4310's Photo MOMKAT4310 Posts: 1,001
11/25/12 1:22 P

My SparkPage
Send Private Message
Reply
That pumpkin nut loaf looks absolutely fantastic. Where do you find the cashews. I hit 3 larger grocery stores this week, looking for raw cashews. No luck. I know I can order them online, but I would rather buy local. I could make the nearly 60 mile drive to next larger city, and could find them, but work hours really impinge on time to shop for less common ingredients. We do more and more vegetarian and vegan meals, and I am having to adjust my pantry stock. That's a good thing, I think.

 Pounds lost: 36.0 
 
0
18.5
37
55.5
74
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
11/25/12 12:01 P

My SparkPage
Send Private Message
Reply
This is 1 of our new FAVORITES!! Slow Cooker Balsamic Chicken (I added broccoli at the end for a bit too)

skinnyms.com/slow-cooker-balsamic-ch
ic
ken/


Edited by: BIGREDANGEL at: 11/25/2012 (12:02)

 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
EMMABE1's Photo EMMABE1 Posts: 16,633
11/17/12 9:00 P

Community Team Member

My SparkPage
Send Private Message
Reply
I just made a lovely Pumpkin Nut Loaf - very easy and very tasty and meatless - lovely with salad recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2298111




 
182,752 SparkPoints
MOMKAT4310's Photo MOMKAT4310 Posts: 1,001
11/16/12 7:57 P

My SparkPage
Send Private Message
Reply
I'll share a quick and easy recipe that I have posted elsewhere on Spark People.
Meat and Veggie Casserole

Serves 4. Easy to halve for 2 or quarter for 1.

1 pound of leanest ground meat. I use super lean beef or skinless boneless chicken or turkey breast. Ground once is best or coarse ground. Do not squeeze too hard.
1 large sweet onion (Vadalia type)
1 large green sweet pepper (block type / California wonder, typical stuffing type)
1 pound of whole or sliced fresh mushrooms
cooking spray - I use olive oil spray
wash the onion, remove outer skin; wash the pepper; brush and rinse the mushrooms
sodium free bouillon ( I use Herb Ox) beef or chicken depending on your protein
Kitchen Bouquet browning liquid


in a large round microwave safe casserole with lid, slice the onions thin and layer on bottom
slice the green pepper thin and layer on top of onions
slice the mushrooms thin or spread sliced mushrooms on top of peppers
sprinkle 1 or 2 packets of bouillon over all veggies
make 4 thin meat patties (burgers) from the lean protein and place on top of mushrooms
brush tops of burgers with 1/2 tsp Kitchen Bouquet for each burger
Put lid on casserole
MICROWAVE on high for 6 minutes. Remove casserole, check meat. I use an instant read thermometer. I turn the burgers and return to microwave for 4 minutes - or a little more if the internal temperature is no close to done. Makes its own wonderful broth, 3/4 veggies and 1/4 protein.
Lot fat, not fat free. Low sodium, the meat naturally has some and so do the veggies, but none added. This is a great winter dinner, smells fantastic, tastes fantastic. Enjoy.



 Pounds lost: 36.0 
 
0
18.5
37
55.5
74
BIGREDANGEL's Photo BIGREDANGEL Posts: 4,859
11/15/12 3:49 P

My SparkPage
Send Private Message
Reply
Did you just try a great healthy recipe? Share here with others emoticon



 Pounds lost: 66.0 
 
0
40.75
81.5
122.25
163
Page: 1 of (1)  

Report Innappropriate Post

Other Team ~Indygirl Challenges Posts

Topics: Last Post:
Help with Salads 10/9/2013 10:25:22 PM
Grow an Active Team 8/7/2013 9:52:14 AM
What's for Dinner? 7/29/2013 10:26:45 PM
Surf's Up Summer Challenge- 5 pounds a Month Club 7/8/2014 11:50:01 AM
Kitchen ReVamp Challenge 3/26/2014 6:30:23 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=19705x50783x50840985

Review our Community Guidelines