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SASSYBOO62's Photo SASSYBOO62 SparkPoints: (5,667)
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6/13/14 6:07 P

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I posted the quinoa fruit salad recipe under Cycle 2. Can't wait to get to Cycle 2 in four days so I can make this - yummy. Enjoy it.


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SASSYBOO62's Photo SASSYBOO62 SparkPoints: (5,667)
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6/13/14 6:06 P

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Here is the recipe for the Quinoa Fruit Salad. I do not particularly care for the "dressing" so I adapted it to my taste with some balsamic vinegar and additional honey or agave as the lime juice is very overpowering. You can also add some cilantro if you'd like. I would think for Cycle 2 you probably need to use Agave. And the fruit is forgiving. You can use almost anything that you like. I did peaches, strawberries, mangos and blueberries. And topped it all with some feta cheese. Yummy. Very filling.


Quinoa Fruit Salad


Serves 4-6-

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes



Quinoa with blueberries, strawberries, mango, and a refreshing honey lime dressing. This easy and healthy Quinoa Fruit Salad goes well with any summer meal.

Ingredients:


1 cup quinoa (I used Red Quinoa)
2 cups water
Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

Directions:


1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.



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LILSPARKGIRL's Photo LILSPARKGIRL Posts: 2,740
1/24/12 1:37 A

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Skip the lentils for a C1 recipe! For C2, I made a double batch - half with lentils and half without. This has a really nice flavor.
Kale, Lentil & Chicken Soup

Ingredients

* Nonstick cooking spray
* 1 cup chopped onion
* 1 cup coarsely chopped carrots
* 2 cloves garlic, minced
* 6 cups reduced-sodium chicken broth
* 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
* 4 cups coarsely chopped fresh kale (about 8 ounces)
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 1 1/2 cups cubed cooked chicken (about 8 ounces)
* 1 medium tomato, seeded and chopped
* 1/2 cup dry red lentils*

Directions

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

2. Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

3. Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.
From the Test Kitchen

* Note *If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.


1st Goal: 18lbs by June 1 - Met goal on 4/28

2nd Goal: Onederland by July 31



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SEELESSME's Photo SEELESSME Posts: 337
1/22/12 8:43 P

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White Chicken Chili Soup

1 lb chicken – seasoned lightly with Cumin
4 cups chicken broth
1 can white beans
1 onion, chopped
1 leek chopped
2 celery stalks, diced
1 can green chiles
1 can Ro-Tel
2 tsp cumin
1 tsp oregano
2 whole cloves
1/3 c low fat plain Greek yogurt

Heat a little olive oil or canola oil (or spray) in a dutch oven, brown seasoned chicken until fully cooked and remove from pot. Add onion, leek and celery to same pot and cook about 5 minutes, stirring. Add green chiles and continue to cook another few minutes. While those cook shred chicken with 2 forks. Add broth, Ro-Tel, beans (if using), spices and simmer covered 15 minutes. Add chicken and heat through. Finally add Greek yogurt and stir until incorporated throughout.

(For rest of family...Serve with additional Greek yogurt, shredded cheese and chips to top)

Peggy


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PATCHERIFIC's Photo PATCHERIFIC SparkPoints: (1,738)
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Posts: 69
12/19/11 12:07 A

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Asian Pork and Cabbage
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1906553&ff=1


Asian Pork and Cabbage
Ingredients

6 cups cabbage, cut into 1-inch pieces
2-3 Cloves of Garlic minced
red pepper flakes to taste
3 teaspoons canola oil, divided
4 medium carrots, julienned
1 pound pork tenderloin, cut into 3/4-inch cubes
2 tablespoons minced gingerroot
1 cup reduced-sodium chicken broth,
divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Directions

1. In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon hot oil for 1-2 minutes. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
2. Stir-fry the pork in remaining oil for 2 minutes. Add ginger, red pepper, and garlic and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
3. Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Return cabbage and carrots to skillet. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve over rice if desired.


Serving Size: 4-6 servings




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GABBY308's Photo GABBY308 Posts: 8,056
12/5/11 10:39 A

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Toasted Muesli recipe -
3c gluten free oats
handful unroasted sliced or slivered almonds
" shelled unsalted sunflower seeds
" unsweetened flaked coconut
" unsalted pumpkin seeds
couple Tbls of sesame seeds
2 Tbls oil
1/2c apple juice

Stir it to coat everything and roast approx 30 mn at 350 degrees. All ingrediennts can be adjusted according to taste. I like a little more coconut and sesame seeds.
Serve topped with yogurt and fresh fruit.







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ZAINYSTAR's Photo ZAINYSTAR Posts: 15
11/21/11 6:09 P

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17 DD Pumpkin Pie
Ingredients:

Canned Pumpkin
Pumpkin Pie Spice
Truvia Sweetener
Eggs
Fat Free Evaporated Milk

Directions:

Mix 15oz. can pumpkin, 1 ½ tsp. pumpkin pie spice and truvia sweetener to taste. Add two beaten eggs and 12 oz. can fat free evaporated milk.

Divide mixture between Pyrex custard dishes.

Bake in pre-heated 425 degrees oven for 15 minutes; reduce heat to 350 degrees and bake until knife in center comes out clean, about 40 minutes.

Makes about eight ¾ cup servings.

Round 1 lbs lost
Cycle 1 (7/29/13-8/14/13)- ?
Cycle 2 (8/15/12-8/31/13)- ?
Cycle 3 (9/01/13-9/17/13)- ?

Round 1 total- ?


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GABBY308's Photo GABBY308 Posts: 8,056
11/19/11 9:51 A

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MAKEOVER: Spiced Pumpkin Oatmeal (by TRAVELNISTA)

1 cup steel cut oats
3 cups water
1/3 cup raisins
1/4 cup dried cranberries
1 cup canned pumpkin
2 Tbsp. agave nector
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 tsp. salt (optional)


Directions:

I soak my oatmeal overnight as it shortens the cook time down to 20 to 30 mins.

Strain water out of oatmeal and rinse.

Place all of the ingredients in a large sauce pan and bring to a boil. Stir well then lower heat and simmer till water is absorbed about 20 to 30 mins). Stir often since you are using a whole grain the steel cut oats can tend to stick to the bottom.

Take off heat and let sit for 2 mins.


PS: You could substitute sugar for the agave but you might have to use 3 or 4 Tbsp of sugar as agave is sweeter than sugar. Agave is great for Diabetics, which I am. Agave does not cause your insulin level to rise.







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JNCWHALEY's Photo JNCWHALEY Posts: 417
11/17/11 1:52 P

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Twice Baked Spaghetti Squash

1 Large Spaghetti Squash (6-8 lbs.)
Olive Oil
Rosemary
Salt and Pepper to Taste
2 cups Low Carb Spaghetti Sauce
Reduced Fat Cheese (I use a small amount of low fat mozzarella cheese)
Onions

- Preheat oven to 400 degrees. Cut the stem off of the top and the cut the whole squash lengthwise. It takes time to cut it in half. It was a lot harder than I thought. I've cut myself both times cutting it in half. Make sure you have a good knife!!!
- Scrap the seeds and pulp out of the middle with a spoon.
- Drizzle the inside of the squash with olive oil. I also like to sprinkle a little bit of Rosemary on the inside.
- Grab a roasting pan or baking pan with sides. Put enough water in the pan to cover the bottom. This will help steam and cook the spaghetti squash from underneath. Place the spaghetti squash cut side down. Bake for 40 minutes. Check it at 30 but mine took 40 minutes. The outside will get brown and shrivel up a little. Don't worry! You don't need that part.
- Take the pan out and let it cool for about 15 minutes.
- In the meantime, saute some onions in a dash of olive oil. I like to caramelize mine, I start out on medium heat. As soon as I see them get a little brown, I turn the stove down to low and put the top on. Make sure to stir often so they get brown and not black. After they get brown, I pour in two cups of spaghetti sauce. Turn it back up to medium to get it to boil and then turn it back down to low.
- After the spaghetti squash has cooled a little, you scrap out the inside with a fork into a square casserole dish. Add a little bit of salt to taste and a small amount of pepper. Pour the spaghetti sauce into the casserole dish as well and mix together.
- You can add the cheese (I use a very small amount) to the top of the entire casserole dish if you are serving a lot of it. You broil it for about 5-6 minutes or until the cheese gets brown and bubbly. I usually broil one bowl at a time with cheese on top since I usually eat dinner by myself.

Hope you enjoy! I know I do.

Edited by: JNCWHALEY at: 11/17/2011 (14:00)
Camille
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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
10/21/11 11:18 A

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This one came from The Biggest Loser Club:::

Barbecued Lentils
BLC members love this low-cal dish!

Quick and easy, this barbecue favorite is absolutely addictive. A great make-ahead dish for a potluck or a picnic, it's loaded with fiber.

1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons agave nectar or honey
1 1/2 cups dry (uncooked) brown lentils, rinsed

Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.

Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils. Stir well and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. (Lentil cooking times vary. If necessary, add ¼ cup water and simmer for 5 minutes longer if lentils are not tender.) Season with salt and ground black pepper to taste.

Yield: 2 quarts; 8 (½-cup) servings

Per serving: 176.4 calories, 2.5 g total fat, 0.3 g saturated fat, 0 mg cholesterol, 420.5 mg sodium, 501.4 mg potassium, 30.2 g total carbohydrates, 8.9 g dietary fiber, 2.4 g sugars, 9.8 g protein


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GABBY308's Photo GABBY308 Posts: 8,056
10/18/11 2:06 P

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LENTILS OMAR KYAM - good hot or cold. I like them topped with a poached egg for breakfast.It's a high protein way to get my starches in before 2pm

1 can Campbell's French Onion soup
1/2 lb. lentils (I use brown) = 1 cup
1 1/2 - 2 c water (start with smaller amount and add more if necessary until lentils are soft. Dish shouldn't be watery but kind of thick).
1/4 tsp. turmeric
1/4 tsp. garam masala
1/4 tsp. curry powder
1 clove garlic minced

Rinse lentils and bring all ingredientas to a boil. Cover and reduce heat to simmer. Check periodically and add more water if necessary. Cook until lentils are soft approximately one hour.






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GABBY308's Photo GABBY308 Posts: 8,056
10/16/11 2:34 P

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SLOW COOKER CHICKEN MARAKESH
Original Recipe Yield8 servings

Ingredients
1 onion, sliced
2 cloves garlic, minced (optional)
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes




Directions
1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.



Nutritional Information

Amount Per Serving Calories: 290 | Total Fat: 2g | Cholesterol: 66mg







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GABBY308's Photo GABBY308 Posts: 8,056
10/13/11 2:58 P

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Moroccan Vegetable Stew - very similar to the recipe in the post below
Ingredients
1 large onion, chopped
1 tablespoon olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon salt
3 cups water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions
In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).








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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
10/7/11 11:26 A

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Vegetarian Curry Stew
A favorite when the weather turns cool ( I am assuming this would be on cycle 2 because of the sweet potato)

Serve this fragrant and robust stew over steaming brown rice or whole grains for a hearty meal. You can also experiment with different beans or try substituting lentils or tofu.

1 tablespoon olive oil
2 cups finely chopped red onions
2 tablespoons finely chopped, peeled fresh ginger
1 tablespoon minced garlic
1 cup diced fire-roasted tomatoes or chopped, seeded, peeled fresh tomatoes, or tomato sauce
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
3 cups fat-free, low-sodium vegetable or chicken broth
1 (12-ounce) sweet potato, peeled and cut into 1/2" cubes (about 2 cups)
1 cup cooked black beans (see note)
1 cup cooked chickpeas (see note)
Salt and pepper, to taste
1/3 cup chopped fresh cilantro, without stems
Fresh lime wedges

In a large, heavy pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes, or until tender but not brown. Add the ginger and garlic and cook for about 1 minute or until fragrant. Do not brown the garlic.

Add the tomatoes and simmer for 5 minutes. Add the coriander, cumin, cardamom, and cinnamon and cook for about 1 minute, or until very fragrant. Add the broth and bring to a boil. Stir in the sweet potato and simmer for about 4 minutes. Add the beans and chickpeas and simmer for about 5 minutes, or until cooked through. Season with salt and pepper. Serve hot, sprinkled with cilantro and a squeeze of lime juice.

Note: For chicken curry, add 1 pound boneless, skinless chicken breasts, cut into 1/2" cubes, in place of the beans and chickpeas.

Yield: 8 (1-cup) servings

This came from the Biggest Loser Club.



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GABBY308's Photo GABBY308 Posts: 8,056
10/6/11 3:54 P

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Jacque Pepin's Shrimp Provencal

1 Tbsp EVOO
1/2c diced onion
2 garlic cloves, minced
4 plum tomatoes diced (2cups - I wonder if canned would work)
1/4c dry white wine
3/4 lb. large shrimp, peeled and deveined
1 sprig frsh or 1tsp dried thyme
1 sprig or 1 tsp. dried marjoram ( I think that sounds like a lot try maybe try 1/2tsp to start?)
1 bay leaf
salt

Heat EVOO in a non-stick skillet over med-high heat. Add onion and cook until transparent, about 5mn. Add garlic and cook another minute without browning.

Add tomatoes and cook until they release their juice, 4-5 mn. Add wine and simmer 1mn., do not let it cook dry.

Place shrimp over vegetables and add thyme, marjoram and bay leaf. Lower heat to medium and cover with a lid. Simmer (do not boil) 2 mn; turn shrimp over and simmer 1 mn.

Remove bay leaf and thyme and marjoram sprigs, if using. Sprinkle with salt to taste. Seve over brown rice. Makes 2 servings.






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GABBY308's Photo GABBY308 Posts: 8,056
9/26/11 3:17 P

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Gingered Beef and Vegetables

Makes: 6 servings

Ingredients
1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, cut into 1/2-inch-thick slices
1/2 cup sliced scallions
2 garlic cloves, minced
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 1/2 teaspoons instant beef-bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red bell pepper
2 cups loose-pack frozen sugar snap peas, thawed
Cooked rice

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with brown rice.

Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber







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GABBY308's Photo GABBY308 Posts: 8,056
9/26/11 3:07 P

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Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber







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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
9/16/11 11:46 A

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Soup's On!
Here's a quick, healthy black bean soup full of fiber and protein

If you don't have an immersion blender, just bring the mixture to a simmer for a minute then transfer to a traditional blender or food processor and puree.

2 (15-ounce) cans 50% less-sodium black beans, drained
1 (14.5-ounce) can diced tomatoes in juice
2 cups water
3/4 cup minced celery
3/4 cup minced onion
2 teaspoons finely chopped seeded jalapeno chile pepper (wear plastic gloves when handling)
1 teaspoon freshly minced garlic
1 teaspoon ground cumin
Ground black pepper, to taste
Red-pepper flakes, to taste

Combine three-fourths of the black beans, one-half of the tomatoes, and the water in a large nonstick saucepan and bring to a simmer over medium heat. With an immersion blender, puree until mostly smooth. (Note: When using an immersion blender, make sure not to scratch the bottom of your nonstick pan.)

Add the remaining black beans and tomatoes, along with the celery, onion, chile pepper, garlic, and cumin. Season with black pepper and red-pepper flakes. Cover the pan, leaving the lid slightly ajar for steam to escape, and reduce the heat to low. Simmer for 20 to 25 minutes longer, or until the vegetables are tender. Divide the soup evenly among 6 soup bowls and serve.

6 servings; serving = 1 cup

Per serving: Calories 124.7, Total Fat 0.1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 414.3 mg, Potassium 81.3 mg, Total Carbohydrate 24.8 g, Dietary Fiber 1.2 g, Sugars 2 g, Protein 6.4 g


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GABBY308's Photo GABBY308 Posts: 8,056
9/1/11 5:46 P

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Layered Mixed Vegetable Casserole
by Jason Martinez | Aug 31, 2011
1/3 cup California Olive Ranch extra-virgin olive oil plus extra for drizzling
1 large red onion, thinly sliced
2 large leeks (white bulb only), thinly sliced
Salt to taste
Coarsely ground black pepper to taste
1/4 cup white wine vinegar
1 large sweet potato, peeled and thinly sliced
2 large baking potatoes, peeled and thinly sliced
1 large zucchini, stem end trimmed, and thinly sliced
1 summer squash, ends trimmed, and thinly sliced
1/3 cup fresh thyme leaves
1-1/2 cups grated Parmigiano-Reggiano cheese
Pour the California Olive Ranch extra-virgin olive oil into a large skillet or Le Creuset-type casserole dish that is at least 12x2½ inches. Over medium-low heat, cook the onion and leeks until they are soft; season them with salt and pepper as they cook. Cooking them slowly will allow the onions to release their sugar and give a great flavor to the dish. When they are soft, raise the heat to high and pour in the white wine vinegar; cook, stirring occasionally, until the vinegar is nearly evaporated.

Turn off the heat. Spread out the onion mixture evenly in the casserole. Preheat the oven to 350°F. Begin making single layers of each vegetable over the onion mixture starting with the sweet potato; sprinkle the layer with salt and pepper, about 1 teaspoon of the thyme, and 2 tablespoons of the cheese. Drizzle a little olive oil evenly over the potato.

Make a second layer like the first, using the baking potato slices. Make a third layer with the zucchini, and a fourth layer with the summer squash.

Repeat the layering so there are eight layers in all. Sprinkle the remaining cheese evenly over the top of the vegetables and drizzle them with olive oil.

Bake covered for 45 minutes; uncover and bake 5 minutes longer. Serve the casserole by cutting it into wedges or scooping it from the dish.

Chef's Note: Vegetables are the foundation of Italian cooking. Just a glance at the Italian food pyramid tells us that vegetables constitute a great part of the Italian diet. This unique vegetable casserole for a crowd is layered with paper-thin slices of zucchini, summer squash, potatoes, and sweet potatoes. It is fun to put together, and a vegetarian’s dream. To slice the vegetables, use a mandolin (a French slicing tool), or the slicing hole on a four-sided cheese grater, or the slicing attachment for a food processor. This casserole is perfect as part of a buffet.

TIP: To prepare the vegetables ahead of time, slice them all (except the baking potatoes) and keep them tightly wrapped separately in plastic wrap. Refrigerate until ready to assemble. Slice the baking potatoes, put them in a bowl, cover with cold water, and refrigerate. When ready to use, drain off the water and pat the potatoes dry.








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GABBY308's Photo GABBY308 Posts: 8,056
9/1/11 5:27 P

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Summer Vegetable Chicken Saute

2 cups fresh green beans, cut into 2-inch pieces
1 tablespoon California Olive Ranch extra-virgin olive oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chopped fresh oregano or thyme
2 cups sliced yellow summer squash and/or zucchini
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
1/4 cup reduced-sodium chicken broth
6 cloves garlic, minced (1 tablespoon minced)
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh basil or flat-leaf parsley
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
In a covered medium saucepan, cook green beans in a small amount of salted boiling water for 8 to 10 minutes or until crisp-tender. Drain; submerse beans in enough ice water to cover and let stand until cool. Drain again; set aside.

Meanwhile, in a very large skillet, heat the California Olive Ranch extra-virgin olive oil over medium heat. In a large bowl, toss chicken with oregano, salt, and pepper. Add chicken to hot oil in skillet; cook for 5 to 6 minutes or until no longer pink, stirring frequently. Do not overcrowd the pan or the chicken will not brown. Cook the chicken in batches if necessary. Remove chicken from skillet and set aside.

Add squash to the skillet; cook and stir over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, kosher salt, and pepper. Cook about 1 minute or until heated through.

Variations
Replace chicken with pork tenderloin.
Replace chicken with firm tofu. To remove moisture, cut the tofu into 2 slabs 1 inch thick. Line a baking sheet with paper towels; place tofu slabs, cut side down, on towels. Top with more paper towels and another baking sheet. Let sit for 10 minutes or longer. Cut tofu into 1-inch pieces. When sautéing tofu, make sure it browns on all sides.


Edited by: GABBY308 at: 9/1/2011 (17:41)





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emoticon emoticon Recipes only please :) You can email the person who posted the recipe with comments emoticon






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JENNYJENN18's Photo JENNYJENN18 SparkPoints: (23,284)
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8/31/11 9:05 P

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YUM! JUST MADE THEM! I had two pork chops- is that too much???
Also- had no rosemary so worked with thyme !

I choose peace instead of this.

In 2013, I am Claiming abundant health, abundant wealth, and abundant energy.


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MR. FOOD'S BALSAMIC GRILLED PORK CHOPS

Get dinner on the table in less than 30 minutes with Grilled Balsamic Pork Chops! Fresh rosemary and balsamic vinegar prove to be a perfect pair in this easy marinated pork chop recipe.

Serves: 4

Cooking Time: 20 min

Ingredients
4 (1-inch) bone-in or boneless pork chops (see Notes)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
Salt to taste
Freshly ground black pepper to taste
Instructions
1.Place pork chops in a medium-sized shallow dish and sprinkle with oil, vinegar, and rosemary. Season chops with salt and pepper. Turn to coat evenly and let stand at room temperature while grill heats.

2.Set grill at 350 degrees F. Grill pork chops 10 minutes per side, or until internal temperature reaches 160 degrees F.

Notes
•Pork chops sold at the supermarket are often cut thick at the bone and are thinner at the edges. As you can imagine, the thinner meat will cook quicker than the meat closest to the bone. Ensure that your chops are cut to an even thickness.








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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
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I found this recipe in my e-mail from SP today and thought it might be good for c2

Emily's Creamy Butternut Squash, Carrot, & Apple Soup
Submitted by: THEFRONTBURNER

This warm creamy soup tastes decadent and heavy, without any extra calories or fat. Perfect for a cool fall evening.

For more recipes visit The Front Burner.



Vegetarian Meals | Vegan | Vegan Vegetarian Meals | Soup | Vegetarian Meals Soup |


Ingredients
1 small onion
1 large butternut squash
2 small (or 1 large) apple – mine were Gala
2 carrots
4 cups vegetable broth
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp curry powder
1 bay leaf
1/2 cup almond milk



Directions
Makes 4 generous (2 cup) servings.

Start by dicing the onion and sautéing in a tiny bit of olive oil. This is best done in a dutch oven or other large soup pot. Next, cube up all the veggies – butternut squash, apples, and carrots – and combine them in a large bowl.

Once the onions are softened and starting to brown, add the rest of the vegetables to the pot, and top with 4 cups of vegetable broth.

Add in the spices, stir, and bring to a boil. Once the soup comes to a boil, turn it down to a simmer and cover for about 15 minutes, until vegetables are very soft. If vegetables are soft and starting to break down, it’s time to BLEND!

Use an immersion blender to puree the soup to a creamy, thick consistency. If you don’t have an immersion blender, you can also use a regular blender (in several batches), but make sure you take the plastic knob off the top before you blend. This is key in order to release steam – otherwise you will have soup everywhere. Don’t say I didn’t warn you!

Finish the soup with a half cup of almond milk, or other milk if you prefer. I use almond milk because I love the creamy texture and consistency, and the fact that it is much lower calorie than typical dairy milk.

Stir in the milk, bring back up to a slight simmer to heat through, and serve!!

Number of Servings: 4

Recipe submitted by SparkPeople user THEFRONTBURNER.

Number of Servings: 4


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GABBY308's Photo GABBY308 Posts: 8,056
8/24/11 6:21 P

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BBQ Turkey Meatloaf

The key to this heart-healthier version of meat loaf is ground turkey breast and old-fashioned rolled oats. Together they make for mini hearty Barbecue Turkey Loaves that will surprise everyone with their great taste.

Serves: 6

Cooking Time: 35 min

Ingredients
Cooking spray
6 tablespoons barbecue sauce, divided
2 tablespoons water
2/3 cup quick-cooking or old-fashioned rolled oats
2 egg whites, lightly beaten
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 pound ground turkey breast
1 small onion, finely chopped
1/2 red or green bell pepper, chopped
Instructions
1.Preheat oven to 375°F. Coat a 9" x 13" baking dish with cooking spray.

2.In a large bowl, combine 3 tablespoons barbecue sauce and the water. Add oats, egg whites, chili powder, Worcestershire sauce, and salt; mix well. Add turkey, onion, and bell pepper; mix well.

3.Form mixture into 6 oval-shaped meat loaves, and place in prepared baking dish; bake 30 minutes.

4.Spread remaining 3 tablespoons barbecue sauce over the tops and bake 5 more minutes, or until meat loaves are cooked through and juices run clear.


Note- don't forget to count as one starch






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PORK TENDERLOIN WITH BLUEBERRY CHUTNEY


Serves 4

2 cups frozen blueberries (still frozen)
1 cup seedless red grapes, halved
1 tablespoon minced fresh ginger
1 shallot, minced
Coarse salt and ground pepper
1 teaspoon plus 1 tablespoon red-wine vinegar
1 pork tenderloin (1 to 1 1/4 pounds)
3 teaspoons Dijon mustard
2 tablespoons olive oil
2 bunches watercress, ends trimmed (12 ounces total)
Directions
1.Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stir��ring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
2.While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
3.Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.
.

Read more at Wholeliving.com: www.wholeliving.com/recipe/pork-tend
er
loin?czone=eat-well/seasonal-foods/sR>ummer&backto=true&backtourl=/photoga
ll
ery/blueberry-recipes-1#slide_7







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GABBY308's Photo GABBY308 Posts: 8,056
8/13/11 3:23 P

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SHRIMP CREOLE:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1468972







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15 Minute Turkey Chili
recipes.sparkpeople.com/recipe-detai
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asp?recipe=56







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SECRETAGENT1007 SparkPoints: (0)
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8/1/11 11:01 A

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Shrimp Stir-Fry with Quinoa
(copied from the17daydietdiva.blogspot.com/2011/0
3/
tonights-dinner-shrimp-stir-fry-withR>.html
)

Ingredients:
1 14ox bag of cooked peeled and deveined large shrimp
1/2 bag (approx. 1 lb) of frozen stir-fry veggies (I use La Choy Asian Stir-Fry Vegetables)
4 Scallions
3 garlic cloves, minced
Grated fresh ginger (to taste)
Approx. 3 tablespoons of canola oil
1/4 cup fat-free low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon Jack Daniels
1 teaspoon of corn starch
1 teaspoon of sugar (I use Splenda)
Quinoa (pronounced Keen-Wa)

Directions:
Add 2 tablespoons of oil to hot skillet and swirl to cover pan. Reduce heat to medium low and add scallions, ginger and garlic and stir fry for about 1 minute (make sure garlic does not burn). Add vegetables and remaining oil; stir-fry on med-high heat (if using regular frying pan-use high heat for wok) for approx. 3 minutes or until veggies are cooked but still crisp. Add shrimp and toss.
In small bowel combine chicken broth, soy sauce, Jack Daniels, sugar and cornstarch. Add to shrimp and veggies, stir until sauce thickens slightly. Serve over Quinoa.

NOTES: I pasted the recipe above as it is written on the site. When I made this, I used olive oil instead of canola oil and Truvia instead of Splenda. I used 1/2 lb of shrimp and 1/2 lb of scallops also. YUMMM!!! The quinoa I found was actually a quinoa & corn flour blend pasta that looked like rigatoni. It wasn't exact, but it was as close as I could get and tasted just like regular pasta!
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emoticon Please recipes only - no comments or questions emoticon






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MOMOFJTEAM's Photo MOMOFJTEAM Posts: 284
7/29/11 1:45 P

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Am i missing something? I noticed that there was a posting saying that Shellfish was not allowed in C2?

but on page 65 of the 17DD book it says that shellfish are added into cycle 2?

MomofJteam - a/k/a - Kris
Pylesville, Maryland

Eastern Time Zone

If you put yourself in a positive frame of mind, you can accomplish anything! Because if you do not succeed - tomorrow is a new day.


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oops

Edited by: ANGELLINDA at: 7/29/2011 (19:53)
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Chicken and Sweet Potato Stew for the slow cooker



www.eatingwell.com/recipes/chicken_s
we
et_potato_stew.html







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SJCOPE13's Photo SJCOPE13 SparkPoints: (74)
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7/8/11 10:31 A

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Basic recipe for steamed shrimp, but is very good.

Old Bay Steamed Shrimp

1/2 cup cider vinegar
1/2 cup water
2 tablespoons OLD BAY® Seasoning (or to taste - I like more!)
1 pound large shrimp, peeled and deveined, leaving tails on

In a medium saucepan, mix vinegar, water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp, then cover.Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.



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GABBY308's Photo GABBY308 Posts: 8,056
7/5/11 6:16 P

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I found this on a low carb team: I tried them after posting recipe and it needs work -*see note

Mexican Lentils
Take a 1lb bag of green or brown lentils. Throw them into a big pot of boiling water (about 5-8 cups) along with some taco seasoning mix and bring to a boil. Then reduce and let simmer with a lid half on for 25-30 minutes.

*Note - I thought it was too watery with 8 cups of water (I did it on high in a slow cooker) and they were pretty bland, even after I added an extra pkg of taco seasonings (2 total) I had already added chopped green pepper and onion at the beginning. I ended up draininng them of the extra liquid in a colander and then added salsa to taste. They were pretty good after that. They make a lot, so next time I'm going to use 3 cups FF chicken broth to a half a package of lentils with 1 pkg of taco seasoning and add more liquid if needed.

Edited by: GABBY308 at: 7/7/2011 (13:41)





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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
7/1/11 7:30 P

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This sounds really good Gabby...I will have to try this...this would be good for c3 too.

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GABBY308's Photo GABBY308 Posts: 8,056
7/1/11 2:59 P

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Italian Country Stew

Ingredients:

* Ground Turkey
* Organic Diced Tomatoes, 1 large can (28oz)
* Chickpeas (garbanzo beans), 15 oz can, rinsed, drained
* Cannelini beans (Eden organic), 15 oz can, rinsed, drained
* Green Beans, 10 oz package frozen and thawed
* 1/2c Low carb Fra Diavolo Pasta Sauce (or other spaghetti sauce of your choice)
* 1/2c FF or reduced fat Parmesan cheese
* Salt, pepper, Italian seasonings, granulated garlic, Kirkland organic no salt seasoning mix
* crushed red pepper flakes to taste (it needs this punch!)

DIRECTIONS:

Brown turkey. Add all other ingredients. Mix. Simmer for 15 - 20 minutes

Serving Size: Makes 10 1-cup servings

*I got this recipe from a Spark blog by one of our members. Haven't tried it yet. I think I'm going to add 2 cans of Italian style diced tomatoes instead of 28 oz can of tomatoes and fra diavlo sauce.








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6/28/11 4:29 P

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This is for Red Lentil Chili - I absolutely love it.
If I don't make it, I buy it premade from the supermarket who wrote the recipe. "Food you feel good about" is their logo so use any brand of broth or stock you usually do.

www.wegmans.com/webapp/wcs/stores/se
rv
let/ProductDisplay?langId=-1&storeIdR>=10052&catalogId=10002&productId=347
70
7&isKitchen=true







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GABBY308's Photo GABBY308 Posts: 8,056
6/27/11 12:56 P

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WHITE CHICKEN CHILI

INGREDIENTS:
1 Tbsp olive oil
2 med onions (chopped)
4 cloves garlic (minced)
2 4-oz cans chopped green chilies
4 cups cooked chicken (chopped up)
2 tsp ground cumin
1.5 tsp dried oregano (crumbled)
¼ tsp cayenne or crushed red pepper
3 16-oz cans, Great Northern beans
(drained and rinsed)
6 cups chicken broth
salt & pepper

DIRECTIONS:
1. Heat oil in large heavy pot to medium/high.
2. Add onions. Sauté until translucent (about 10 minutes).
3. Add garlic, chilies, chicken, cumin, oregano, and hot pepper. Sauté for 2 minutes.
4. Add beans and chicken broth.
5. Bring to a boil, reduce heat, and simmer for 2 hours or longer.
6. Add salt and pepper to taste.
ACTIVE COOKING TIME: 15 minutes
TOTAL TIME (START TO FINISH): 2 hours, 15 minutes

serves 4-8







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GABBY308's Photo GABBY308 Posts: 8,056
6/27/11 12:14 P

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Chicken Escondido

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=22525
emoticon

Edited by: GABBY308 at: 6/27/2011 (12:57)





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SILVERCRAB's Photo SILVERCRAB Posts: 19
6/25/11 11:37 A

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sounds like a great treat Chrisss emoticon

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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
6/25/11 10:28 A

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I checked your page and couldn't see the pic. Says you have only 1 pic and that is your profile pic.


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CHRISS1225's Photo CHRISS1225 SparkPoints: (11,626)
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6/25/11 10:20 A

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Whey Protein Cupcake

1 scoop Whey Protein Powder of choice, I like Chocolate
2 Egg Whites whipped to soft peak
1/4 tsp. Baking Powder
3 T. water, or Almond Milk no sugar added
1 pac Truvia

After whipping the eggs, add other ingredients and mix. Then pour into a microwave safe cup or small bowl. Be sure to use a little Pam first. Microwave for 2 minutes at 80% power. I uploaded a picture of this on my Spark page if you would like a visual. This is extremely tastey and I also like to use 1/2 of my Greek Yogert on top as a frosting. Hope you enjoy!

"Motivation is just like a shower; you need both every day" Zig Ziglar

"Luck is for the ill- prepared" Arnold

www.backtohealthwithchriss.com
GABBY308's Photo GABBY308 Posts: 8,056
6/22/11 4:16 P

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This is for Spicy Chicken Breast with Black Beans and Corn for an activate day

1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cups hot cooked rice

In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2 In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3 Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.


Edited by: GABBY308 at: 6/26/2011 (13:19)





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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
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OMG, another recipe that sounds amazing....thanks Gabby emoticon

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6/22/11 10:45 A

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Here's a link for a "garden potato salad" from sparkpeople. It uses cottage cheese (we can substitute probiotic) instead of mayo.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=36
emoticon






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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
6/20/11 9:40 P

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LOL...you always know how to make me feel better...thanks.

I get to go on C3 on Saturday...can't wait. Now I can have the Skinny Cow lol

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GABBY308's Photo GABBY308 Posts: 8,056
6/20/11 9:34 P

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I don't blame you. I would have reacted with the same comments if I hadn't been following her tips under the vegetarian section. I couldn't wait until C3 to eat some shrimp cocktail and until this post I forgot all about it in the freezer. Now I have to wait for another 34 days!






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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
6/20/11 9:17 P

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Oh I am soooooooo sorry. Please forgive me. I didn't mean to be so cold about this, it is just that I hear people not eating what is supposed to be eatten and I jump to conclusions...that is wrong of me. I am so so so sorry emoticon

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GABBY308's Photo GABBY308 Posts: 8,056
6/20/11 9:14 P

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But it's hard for her since she's not eating meat. She's our resident pescatarian. emoticon emoticon emoticon






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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
6/20/11 9:05 P

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I understand what you are saying about not like any other fish except shell fish, but shellfish isn't allowed on C2. You are just setting your self up for disappointment by not following the protein for C2. sorry I don't mean to be harsh, but in order for this progam to work, it has to be followed. I know you can tweek in now and then, but when he says no shellfish till C3 it is for a reason.

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RHIANNASILEL's Photo RHIANNASILEL Posts: 162
6/20/11 9:02 P

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Okay, so I cheated a wee bit tonight and had this for dinner. I am still doing seafood, but I really just can't stand anything other than shellfish (guess the Maryland girl shows).

Low Carb Bengal Shrimp Curry:

1 lb shrimp
1 T olive oil
1 T curry powder
1/2 cup onion, chopped
1 tomato, chopped
1/4 cup water

Directions:

Sauté onions in a little oil, sprinkle with curry powder.

Stir in tomato and sauté few minutes. Add shrimp, stir to coat evenly.

When shrimp is done (few minutes), pour in water and stir.





Nutrition Information:
Recipe makes 2 Servings
(Calories: 294)
@ 8 carb, 2 fiber (6 NET carbs), 9 fat, 43 protein




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SILVERCRAB's Photo SILVERCRAB Posts: 19
6/17/11 12:08 P

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Sounds Yummy ... Not sure if we can have rhubarb( as I am still waiting for my book). But I think the any fruit would be great (Strawberry/rhubarb Crisp --- I die for)

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6/17/11 12:06 P

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Sounds Yummy ... Not sure if we can have rhubarb( as I am still waiting for my book). But I think the any fruit would be great (Strawberry/rhubarb Crisp --- I die for)

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6/16/11 4:27 P

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I was just watching The Talk TV show and they just did this recipe so I had to post it....sounds so yummy and I am sure it is good for cycles 2 & 3

Apricot Raspberry Crumble
2 cups fresh raspberries
6 fresh apricots
1/2 cup plain whole oatmeal, uncooked
1 tbsp. butter
1 cup plain nonfat yogurt
1/2 tsp. vanilla
1-3 packets Stevia sweetener

Use organic ingredients, if available

Wash all fruit. In a glass baking loaf pan, grease sides. Layer in half the oatmeal and dot with butter. Chop the apricot into small pieces and lay on top of oatmeal. Cover with remaining oatmeal, again dot with butter. Cover with all the raspberries. Put into 375°F oven for 25-30 mins. Meanwhile, stir together yogurt and vanilla, then mix in Stevia to taste. Remove pan from oven, let cool five minutes, then serve warm with a dollop of vanilla yogurt mixture on top! Makes 6 servings.

Nutrition Facts Per Serving: 99 cal., 3 g total fat (1 g sat. fat, 1 g monosat. fat, 0.5 g polyunsat. fat), 6 mg chol., 39 mg sodium, 16 g carb. (8 g sugar), 4 g fiber, 4 g pro., 24% DV Vit. C, 8% DV Calcium, 4% DV Iron, 8% DV Potassium. Exchanges: 1 fruit, 0.5 fat.



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RUNBAREFOOTMAMA's Photo RUNBAREFOOTMAMA Posts: 1,089
6/14/11 5:28 P

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"Breaded" Fish

Use whatever fish you're having ( I used tilapia)

*Crush bran flakes with a handful of WW crackers
* 2 tbsp ground flax
*season to taste


My kids love it!


"Your focus needs more focus!" Mr. Miyagi (Jackie Chan)

"You must begin to think of yourself as becoming the person you want to be." ~ David Viscott


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GABBY308's Photo GABBY308 Posts: 8,056
6/14/11 11:37 A

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From another team posting:
southwest flank steak - fantastic for salads, with brown rice and beans or just snacking on if you need a little extra protein. Add a whole wheat tortilla for cycle 3.

1 lb flank steak (trimmed)
3 tbsp lime juice
1 tsp cumin
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/4 tsp salt

Combine lime, cumin, garlic and red pepper in a large ziplock bag, add flank steak, seal and marinade at least an hour remembering to flip over occasionally - clearly the longer it marinades the more flavor it'll absorb. When it comes out of the fridge I pound it a bit just to encourage a little more tenderness :). Heat up grill to med high. Brush BBQ grill with a touch of oil, and place flank steak on grill for 7 - 8 minutes each side for medium. Remove from grill and cover in foil for 5 minutes to rest. Slice thin against the grain.








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GABBY308's Photo GABBY308 Posts: 8,056
6/9/11 5:14 P

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From Taste of Home:

Turkey Bean Burgers

Ingredients
3/4 cup canned black beans, rinsed and drained
1 egg white
1/2 cup shredded zucchini
1/2 cup finely chopped sweet red pepper
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt
3/4 pound ground turkey

Directions
In a small bowl coarsely mash beans. Add the egg white, zucchini, red pepper, chili powder, onion powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into four patties.
In a large skillet, cook burgers in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 165° and juices run clear. (or grill)






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GABBY308's Photo GABBY308 Posts: 8,056
6/7/11 8:51 A

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Here's a link from Spark recipes for a super easy crockpot recipe using frozen chicken breasts:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=16385







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GABBY308's Photo GABBY308 Posts: 8,056
6/2/11 2:24 P

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Cycle 2 and beyond:
Here's a link for a recipe from SP for a white beans and tuna salad note it only has 1 tbls of olive oil for 8 servings so I'd say eat as much as you want (don't you hate when they don't tell you how much a serving size is for calorie tracking?)


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=313226







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TEQUILASUN's Photo TEQUILASUN Posts: 129
6/2/11 12:25 P

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PLEASE ONLY POST RECEIPES FOR CYCLE 2 HERE

"A dream is only a Dream, until you put them in motion. Only then will your dream become a reality!"

Take Care!

Proud Breastfeeding momma!
Isabella 14 mths
Braeden 11 yrs


Team Leader-17 Day Diet
Team Leader-Losing Weight For Our Men In Uniform



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