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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
9/21/16 10:40 A

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Thanks Gloria, hate to have you have to repost it. Don't know how I missed it, as it sounds delicious.

I printed it out so I will have.
Thanks again.
Marsha/FL


Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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GLORYB83's Photo GLORYB83 Posts: 43,378
9/21/16 10:07 A

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I'm repeating this recipe because it was on page one of this thread, so long ago!

Pumpkin Pudding

1 (4 serving size) pkg sugar-free instant vanilla pudding mix
1 cup canned pumpkin
1/2 tsp pumpkin pie spice
2 cups skim milk
1/4 cup lite Cool Whip

1) - In a medium bowl combine the dry pudding mix, pumpkin, spice and milk
2) - Mix well using a wire wisk
3) - Pour into 4 dessert dishes
4) - Top each with 1 Tbsp lite Cool Whip
5) - Refrigerate till ready to serve

129 calories - 0.6g fat - 2.5mg cholesterol - 287g sodium - 26.1g carbohydrates - 5.6g fiber - 4.9g protein

This is a great, light dessert, especially nice at Thanksgiving or Christmas but good any time of the year!
Low in calories and high in fiber!

~ Gloria ~

"Put down the fork and get moving!"
CVRONEK's Photo CVRONEK SparkPoints: (89,158)
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9/16/16 3:35 A

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Southwestern Stuffed Acorn Squash

Cook
45 m
Ready In
1 h 30 m
Recipe By: EatingWell Test Kitchen “Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.”
Ingredients

3 acorn squash, (3/4-1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
1/2 medium red bell pepper,chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed (see Tip)
1/2 teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese
Directions

1
Preheat oven to 375 °F. Lightly coat a large baking sheet with cooking spray.
2
Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3
Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4
When the squash are tender, reduce oven temperature to 325 °. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.


IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
9/8/16 7:59 A

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Chris sounds good. just got up. Go to get hair done . BBL
Hope everyone has a great day.
Marsha/FL


Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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9/8/16 7:28 A

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Autumn Tossed Salad emoticon

1/2 cup lemon juice
1/2 cup sugar
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 bunch romaine, torn
1 cup (4 ounces) shredded Swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled.
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat. Yield: 10 servings.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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GLORYB83's Photo GLORYB83 Posts: 43,378
9/1/16 1:22 P

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Did you know you can grate raw zucchini or squash, put it in Ziploc bags, squeeze out the air and freeze?

Thaw and mix into baked goods, soups or other casseroles.

Strain out some of the water after thawing, if needed.


~ Gloria ~

"Put down the fork and get moving!"
CVRONEK's Photo CVRONEK SparkPoints: (89,158)
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8/31/16 3:00 P

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Sounds good Gloria. Thank You.

IMPROVISE,OVERCOME AND ADAPT!

Chris
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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
8/31/16 2:48 P

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This sounds so good. I love zucchini anyway. Thanks for sharing.

Marsha/FL


Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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GLORYB83's Photo GLORYB83 Posts: 43,378
8/31/16 1:34 P

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Sauteed Zucchini

1 small onion, chopped
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 lb zucchini, sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 cup grated parmesan cheese

Directions
Saute onion in hot oil until tender.
Add mushrooms, zucchini, salt, pepper, and thyme.
Stirring often, cook over low heat 5 to 10 minutes or until zucchini is -tender.
Sprinkle with cheese.
Serve immediately.

Nutrition Info
Serving Size: 1 (163 g)
Servings Per Recipe: 4
AMOUNT PER SERVING% DAILY VALUE Calories 118.4 Calories from Fat 81 69%Total Fat 9 g 13%Saturated Fat 2.1 g 10%Cholesterol 5.5 mg 1%Sodium 687.8 mg 28%Total Carbohydrate 6.3 g 2%Dietary Fiber 1.8 g 7%Sugars 4 g 15%Protein 4.6 g 9%


~ Gloria ~

"Put down the fork and get moving!"
FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
5/4/16 7:29 A

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Thanks Chris. Sounds refreshing .

Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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5/4/16 7:10 A

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Marsha, I love asparagus! That does look good!


Cucumber Mint Refresher

3 cups spinach
1 large cucumber
3/4 cup honeydew melon
1/2 cup fresh mint
1/4 cup fresh basil

Juicer works best, but I don't have one so use a blender. I need to peel the cucumber and seed melon to use a blender, then put through a sieve.

2 servings 76 calories each.


IMPROVISE,OVERCOME AND ADAPT!

Chris
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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
4/20/16 8:49 A

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Thought this sounded good. Marsha/FL

Roasted Asparagus & Tomato Balsamic Salad Recipe

Makes 6 servings

2 pounds fresh asparagus
2 tablespoons olive oil
1 pint fresh grape tomatoes, halved

Salad dressing:
6 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 clove garlic, minced
salt and pepper to taste

Heat oven to 400F. Line a rimmed baking sheet with aluminum foil (for easy clean-up). Snap the blunt ends of the asparagus and toss it with the olive oil, salt, and pepper. Roast for 15 minutes until tender.

While the asparagus is roasting, whisk vinegar, olive oil, mustard, and garlic in a small bowl.

Slice cooked asparagus into 1-inch pieces and add to bowl with tomatoes. Drizzle on dressing and toss. Taste for salt and pepper. Serve immediately or store for later. This salad does improve with age and can be stored for 5 days.

For one serving = 126 calories, 9.7 g fat, 1.4 g saturated fat, 8.6 g carbohydrates, 4.5 g sugar, 4.0 g protein, 4.0 g fiber, 26 mg sodium, 3 SmartPts

Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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4/5/16 8:24 A

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Check out this SP link to healthy low cal snacks!

www.sparkpeople.com/resource/nutriti
on
_articles.asp?id=1938


IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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4/4/16 7:43 A

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Healthy Snack Bonus:

-1 Flat cracker
-Hummus
-Lentil beans
-Olive oil
-Lemon
-Fresh basil leaves

Drizzle a couple drops of olive oil onto the flat cracker. Then spread the hummus. Add lentil beans and fresh basil leaves on top. Squeeze some lemon on top and eat! A great snack full of lean healthy protein for an energy boost.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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3/27/16 8:01 A

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Coffee lovers won't be able to resist this lovely custard flavored with espresso powder. If you prefer, use decaf espresso powder or instant coffee.
Ingredients

1 1/2 cup(s) milk, lowfat (1%)
2 large egg(s)
beaten
3 tablespoon sugar substitute
2 teaspoon espresso, instant
or instant decaffeinated coffee
1 teaspoon vanilla extract
cinnamon, ground
for garnish
1 medium lemon
rind twists, for garnish
Instructions


1
In a medium bowl, whisk together milk, eggs, sugar substitute, espresso powder or instant coffee, and vanilla until well blended. Pour into 4 (6-ounce) custard cups or ramekins and place cups in a deep skillet.

2
Fill the skillet with water to 1/2" from the tops of the custard cups. Bring water to a simmer over high heat. Reduce heat to low, cover, and simmer for 10 minutes. Carefully remove the cups from the pan, cover custards with plastic wrap (it can touch), and refrigerate for at least 3 hours or overnight. When ready to serve, garnish with cinnamon and lemon twists.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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3/25/16 8:29 A

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Easy Asparagus and Mushroom Omelet

If you're a fan of omelets bursting with cheese and veggies, whip up this one for an easy breakfast. Asparagus, fresh sliced mushrooms, and shredded part-skim mozzarella cheese are arranged on half of the cooked omelet, which is then folded and served.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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3/24/16 6:29 P

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Hot Cross Buns

Prep: 2 Hours Level: Easy
Cook: 20 Minutes Serves: 18
Ingredients

Buns
2 cups Whole Milk
1/2 cup Canola Oil
1/2 cup Sugar
1 package (2 1/4 Teaspoons) Active Dry Yeast
4 cups All-purpose Flour
1/2 cup (additional) Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
2 teaspoons Salt
1/4 cup Sugar
1 teaspoon Cinnamon
Spices: Cardamom, Nutmeg, Allspice (optional)
1/2 cup Raisins
GLAZE
1 whole Egg White
Splash Of Milk
Icing
1 whole Egg White
Powdered Sugar
Splash Of Milk
Preparation

BUNS

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot--about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.)

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes...an hour-plus is better.

PREHEAT OVEN TO 400 degrees

GLAZE

Mix 1 egg white with a splash of milk. Brush onto each roll.

Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool on a cooling rack.

ICING

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they're completely cooled first.

Happy Easter!

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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3/11/16 1:03 P

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CORNED BEEF AND CABBAGE emoticon emoticon emoticon emoticon emoticon emoticon


4 lb flat cut corned beef brisket (with spice packet) 1 med onion, quartered 3 qts water 2.5 lbs red potatoes, quartered 1 lb carrots, cut into 2” sections 1 small cabbage, quartered

In a large stock pot, add brisket, spice packet, onion, and water. Simmer, uncovered, over medium-high heat for 10 min. Using a large spoon, skim the foam that settles on the top. Reduce heat to medium-low. Cover and simmer 3 hours. Add potatoes and carrots. Cover and continue to simmer 1 hour. Add cabbage. Cover and simmer 20 minutes.

(The spice packet comes with the corned beef)

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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3/9/16 7:42 A

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Fresh Fruit Salad with Honey-Yogurt Dressing

1 cup low fat vanilla yogurt
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 large seedless oranges, peeled, sliced, and halved
1/2 large pineapple, peeled, cored, sliced, and cut into wedges
1 apple, cored and chopped
1 ripe pear, cored and sliced into wedges
1 kiwifruit, peeled and sliced

Directions

1. In a small bowl, combine the yogurt, honey and cinnamon. Stir well to blend ingredients.

2. Arrange fruit on plates and drizzle the honey-yogurt dressing on top.

Serves 6.


IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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3/4/16 8:30 A

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Mediterranean Vegetable Sandwiches

These hearty sandwiches are reminiscent of a panzanella salad, but the bread used here is a whole-wheat pita. The crunchy cucumbers, juicy red tomatoes, and savory Kalamata olives are a great addition to the tasty spinach and garbanzo beans. Cumin and cayenne pepper perk up the filling, or use your own seasoning, with Olive oil and Balsamic vinegar.


Just leave out what you don't care for, or have trouble eating.

Edited by: CVRONEK at: 3/4/2016 (08:37)
IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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3/3/16 5:09 A

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Jalapeño Shrimp Salad (or if you don't like the heat, just adapt it to your taste)

Jalapeño pepper sauce is less vinegary than regular red hot sauce, which is why we use it here. Adding a little cayenne gives the marinade an extra boost of heat. You can substitute shredded red cabbage or a crisp lettuce like romaine for the endive...More
Ingredients

2 tablespoon green pepper sauce
2 1/2 teaspoon oregano, dried
1/2 teaspoon pepper, cayenne
1/4 teaspoon salt
1 1/2 pounds shrimp, peeled and deveined
extra large
2 tablespoon vinegar, red wine
4 teaspoon oil, olive, extra-virgin
1 1/2 teaspoon mustard, Dijon
1 medium squash, summer (yellow)
1 medium zucchini
1 large lettuce, endive
(8 ounces), halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
Instructions

1
Heat a grill pan to medium. Or heat the broiler with the rack 4 inches from the heat.

2
In a large bowl, stir together the pepper sauce, 2 teaspoons of the oregano, the cayenne, and salt. Add the shrimp, tossing to coat well.

3
Grill or broil the shrimp for about 4 minutes, turning once during cooking, until pink and just opaque in the center.

4
Meanwhile, in a large bowl, whisk together the vinegar, oil, mustard, and remaining 1/2 teaspoon oregano. With a vegetable peeler, cut the yellow squash and zucchini into wide ribbons. Add to the dressing along with the endive and toss to coat.

5
Add the shrimp to the salad and toss. Divide the salad among 4 plates and serve.

Each serving is 1-1/2 cups.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CHANGING-TURTLE's Photo CHANGING-TURTLE SparkPoints: (157,078)
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2/18/16 2:24 P

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Gloria your soup sounds good but I would use ground turkey. craving it now. It looks like I will be making some soon

Kathryn
Sacramento, California




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GLORYB83's Photo GLORYB83 Posts: 43,378
2/17/16 8:05 P

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I guess it should have been titled "Lean Hamburger Soup" Faith.
Lean ground beef is what you use in this soup. Sorry if it mislead you.

~ Gloria ~

"Put down the fork and get moving!"
FAITHP44's Photo FAITHP44 Posts: 6,747
2/17/16 6:04 P

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Looks good Gloria but what's Hamburg? Is it what I would call minced beef? I don't think that can be right cos I think you'd call that ground beef. So do I get burgers and break them up? emoticon

I am certain that God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns.
Philippians 1:6


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2/17/16 3:55 P

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Lean Hamburger Soup

Made from scratch, really good soup, especially on a cold night! Easy & quick to make and very versatile, you may add whatever vegetables you like.

Minutes to Prepare: 10
Minutes to Cook: 30

Ingredients

1 lb extra lean hamburger
1 onion, sliced
3 carrots, sliced
19 oz can diced tomatoes
couple tomato cans of water
1 Tbsp chili powder
2 tsp salt [optional]
1 tsp pepper
3 potatoes, diced
1/2 head cabbage, coarsely chopped
1 cup or to taste of frozen peas
1 cup or to taste of frozen kernel corn

Directions

In a Dutch oven or large pot, brown the lean hamburg and onions.
Add the carrots, tomatoes and cans of water.
Stir in the chili powder, salt & pepper
Bring to a boil, add in the diced potatoes.
Cook till vegetables are about half way done.
Add in the cabbage.
When vegetables are all tender, mix in the frozen peas and corn.
Heat through and serve.
*use your favorite vegetables in this soup
*makes a nice meal with a crusty loaf of bread [optional]

This is the time of year when I make my first batch of this soup then I make it often during Autumn and Winter . . . a real hearty soup and filling and tastes delicious!

Edited by: GLORYB83 at: 2/17/2016 (20:03)
~ Gloria ~

"Put down the fork and get moving!"
CVRONEK's Photo CVRONEK SparkPoints: (89,158)
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1/5/16 4:47 P

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No pastry. That is part of the healthy thing. You must spray the pan with Pam. If you do that they hold together very well.
I also like mushrooms and Jarlsburg cheese.
I also make a full size crustless quiche. I found that recipe on SP.

IMPROVISE,OVERCOME AND ADAPT!

Chris
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FAITHP44's Photo FAITHP44 Posts: 6,747
1/5/16 4:40 P

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Thanks Chris

No pastry needed? Do they hold together without pastry?

I am certain that God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns.
Philippians 1:6


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1/4/16 7:15 A

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Mini Vegetable quiches

These are great to make ahead and freeze. Just pop out a couple for breakfast and you have a healthy start to your day.

1 package(10 ounces) frozen spinach
3/4 cup liquid egg substitute (or real eggs)
3/4 cup shredded reduced fat cheese
1/4 cup diced green or red bell peppers
1/4 cup diced onions
3 drops hot sauce (optional)

Microwave spinach for 2-3 minutes, on high. Drain excess liquid
Spray muffin tin, with Pam.
Mix all ingredients, together and divide equally into the muffin pan. (makes 12)
Bake at 350 for 20 minutes.

This can be made, with any veggies you like, as well as any reduced fat cheese.

serving size, two.

77 calories

IMPROVISE,OVERCOME AND ADAPT!

Chris
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GLORYB83's Photo GLORYB83 Posts: 43,378
9/29/15 12:12 P

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Pineapple Angel Food Cake

Ingredients:

1 package Angel Food cake mix

1 can crushed pineapple in water - 20-ounce can

Method:

1) - combine both ingredients in large bowl

2) - Mix on medium speed with electric mixer

3) - Bake in accordance with cake mix box

* * * do NOT add anything else, just the dry cake mix and can of pineapple

12 servings =136 calories per serving

8 servings = 204 calories per serving

24 cupcakes = 68 calories per cupcake

~ Gloria ~

"Put down the fork and get moving!"
GLORYB83's Photo GLORYB83 Posts: 43,378
9/29/15 8:42 A

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A pumpkin treat for your family & friends

Pumpkin Dump Cake

Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.


Notes
Can serve with ice cream or whipped cream

~ Gloria ~

"Put down the fork and get moving!"
GLORYB83's Photo GLORYB83 Posts: 43,378
5/20/15 12:57 P

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Peanut Butter Cups (healthy ones!)

Serves: 10

Serving Size: 1 peanut butter cup

What You'll Need:

1/4 cup chopped peanuts
1 (1-ounce) square unsweetened baking chocolate
1 stick butter
1/3 cup SPLENDA sugar substitute
1 tablespoon half-and-half
4 tablespoons reduced fat peanut butter

What To Do:

Line 10 muffin cups with paper liners. Sprinkle nuts evenly into muffin cups.

In a microwaveable bowl, heat chocolate, butter, and Splenda on HIGH about 1 to 1-1/2 minutes, or until melted. (Do not boil.) Stir in half-and-half and peanut butter.

Divide mixture evenly into muffin cups. Freeze until firm. Keep frozen until ready to serve.
.


~ Gloria ~

"Put down the fork and get moving!"
FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
4/28/15 12:34 P

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Light & Healthy Mediterranean Eggplant Dish

Makes 4 servings

2 tsp olive oil
½ medium chopped medium onion
1 Tbsp. minced garlic
1 (1.5 oz) can no-salt-added fire-roasted
diced tomatoes.
¾ tsp dried oregano
1/8 tsp. ground cinnamon
1 eggplant (about 1 ¼ lbs)
¼ cup crumbled low-fat feta cheese
8 kalamata or other black olives(pitted and sliced
2 tso grated lemon zest
1 Tbsp flat-leaf (Italian) parsley, coarsely chopped
(I just used the dried parsley)

In a large nonstick skillet, heat the oil over medium-high heat.
Add the onion and cook for about 5 minutes, or until soft and just
Starting to brown. Add the garlic and cook for 1 minute longer; do not let the garlic brown.

Add the tomatoes, oregano and cinnamon, and simmer for
About minutes. Set aside.

Preheat the broiler. Slice the eggplant lengthwise into ¼ inch-thick
Slices. Lightly coat 2 baking sheets with cooking spray. Arrange the
Eggplant in a single layer on the sheets. Coat the eggplant lightly with
Cooking spray. Broil for about 8 minutes, or until tender and very lightly browned.

Layer half the eggplant in a 2 quart serving dish (or an 8 x 8 inch pan). Top with
Half the tomato sauce, Repeat. Top with the cheese, olives, lemon zest, and parsley.
Serve hot or at room temperature.

Nutrition Facts:
(per serving)
Calories 140, fat 16 g (saturated fat 2g)
Cholesterol 5 mg, protein 6 g, carbohydrates 18 g.
Fiber 6 g, sodium 375 mg, sugars 8 g.

Enjoy. good over brown rice.



Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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4/25/15 8:12 P

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Yogurt Jello

Ingredients

1 package sugar-free Jello (any flavour)
1 cup boiling water
1 cup plain low-fat yogurt

Directions

Mix the sugar-free Jello envelope with the 1 cup boiling water until dissolved.

Stir the jello/water mixture into the 1 cup yogurt until well mixed, being sure to do this very slowly so as not to curdle the yogurt.

Divide into 4 half-cup servings and refrigerate until set, between 2 and 3 hours.

At less than 50 calories a serving, this is a refreshing and satisfying snack or dessert that I should liken to a parfait. One could make 2 1-cup servings for a very satisfying snack under 100 calories.

~ Gloria ~

"Put down the fork and get moving!"
GLORYB83's Photo GLORYB83 Posts: 43,378
4/4/15 5:18 P

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This is my Easter Supper and is just for me so I don't put as many potatoes in the recipe, one big potato is enough.
Gloria

Slow Cooker Scalloped Potatoes with Ham

Ingredients
3 pounds potatoes, peeled and thinly sliced
1 cup shredded Cheddar cheese
1/2 cup chopped onion
1 cup chopped cooked ham
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
Cover, and cook on High for 4 hours.

PREP

20 mins
COOK

4 hrs
READY IN

4 hrs 20 mins


~ Gloria ~

"Put down the fork and get moving!"
FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
3/29/15 10:07 A

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Gloria, thanks for sharing. Interesting. I am ready for church. Will help count money afterwards, and then to Deals to get a couple things. I want to go to Publix to get my eggs to hard boil for Easter. Don't want to wait and get them too fresh, or hard to peel.

Hope everyone has a great Palm Sunday. I am just going to rest this afternoon. I will take one of the banana bread (more like cake) for coffee hour. Rest are in the freezer for Easter.

TTYAL
Marsha/FL



Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
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GLORYB83's Photo GLORYB83 Posts: 43,378
3/29/15 9:44 A

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Many recipes have been posted for the Amish Friendship bread, but none have included the starter, so I thought I'd share this with you. You can vary the actual bread by using different flavour pudding powders, adding fruits, etc. Can look up recipes on the internet, there are many! Happy baking!

Amish Friendship Friendship Bread and Starter


Starter

Ingredients

3 cups sugar, divided
3 cups milk, divided
3 cups flour, divided

Directions

Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
On day 18 do nothing.
On days 19, 20, and 21, stir.
On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
On days 23, 24, 25, and 26 stir.
On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
It's now ready to use to make the bread.
Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.

AMISH FRIENDSHIP BREAD:

1 cup oil
1⁄2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1⁄2 teaspoons baking powder
2 teaspoons cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1 (5 1/8 ounce) box instant vanilla pudding
1 cup chopped nuts
1 tablespoon cinnamon, combined with
1⁄2 cup sugar

Mix oil, milk, eggs, and vanilla WITH THE ONE CUP OF STARTER MIX.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
Add to liquid mixture and stir thoroughly.
Pour into two large well-greased 9x5-inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

Edited by: GLORYB83 at: 3/29/2015 (09:48)
~ Gloria ~

"Put down the fork and get moving!"
GLORYB83's Photo GLORYB83 Posts: 43,378
3/25/15 10:33 A

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I would love to see more crock pot recipes on here, if anyone has some good ones they make and like, please share?

Also, would like recipes for one or two people. I live alone now and don't like to make big recipes. I'm sure there are others on our team who would like to see some like these. Share please, if you have any.

Thank you loads!
Gloria



~ Gloria ~

"Put down the fork and get moving!"
FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
3/24/15 10:22 P

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Gloria, this sounds delicious. Thanks for shaaring. I am headed to bed. Been a busy day.
Got to back some banana bread tomorrow for Easter.

Hope everyone has a good night's rest.
TTYT
Marsha/FL


Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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GLORYB83's Photo GLORYB83 Posts: 43,378
3/24/15 9:37 P

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Hamburg & Potatoes in Crock Pot

Ingredients~

1 1/2 lb hamburger
1/4 tsp pepper
1/2 tsp thyme
6 medium potatoes
2 large onions
1 can cream of mushroom soup
1/2 cup water

Directions~

Cook meat in fry pan till browned. Stir in pepper & thyme and set aside.
Peel and slice potatoes and onions
Into a well buttered (I use Pam Spray) crock pot, put 1/2 of the potatoes then 1/2 of the onions
Add the browned beef then top with the remaining potatoes and onions
Mix the soup with the water, spread over top of contents
Cover
Cook on Low for 8 to 10 hours or on High for 3 to 4 hours

A nice green salad or steamed vegetables goes really good with this! Enjoy!


~ Gloria ~

"Put down the fork and get moving!"
FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
3/21/15 1:32 P

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Gloria, the cake sounds so pretty. Will have to print it out. Just got home from Publix, they had buy one container of cut up watermelon, get one free. Only way I buy watermelon or cantalope

Have to fix me a sandwich now.

Marsha//FL


Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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GLORYB83's Photo GLORYB83 Posts: 43,378
3/21/15 11:38 A

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Beautiful cake for Easter . . . or any time. Enjoy!



Daffodil Upside Down Cake Recipe

Deliciously tangy Daffodil Upside Down cake made with lemon slices and a lovely lemon sauce. Makes a wonderful centerpiece when having company over also.

Daffodil Upside Down Cake with Lemon Slices on top

Lemon Sauce

1 cup Granulated sugar
2 1/2 Tb Cornstarch
1/4 tsp Salt
1 1/2 cups Boiling water
3 Tb Butter
1 Lemon juice and grated rind

Upside Down Cake

1/4 cup Butter
1/2 cup Granulated sugar
1 Egg, beaten
1 1/2 cups Flour
2 tsp Baking powder
1/2 tsp Salt
1/2 cup Milk
slices from 1 1/2 Lemons
1 tsp Grated lemon rind

Oven Temp ~ 375°
Baking Time ~ 30 - 35 Minutes
Pan Type ~ 8 inch round pan
Preheat oven, grease your pan.

Lemon Sauce

Mix the sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil for 5 minutes. Remove from heat. Add butter, lemon juice and rind. Set aside.

Daffodil Cake Directions:

Cream the butter and sugar. Add one egg. Cream together until light and fluffy.

Sift flour, baking powder and salt. Add alternately with the milk and lemon peel.

Line the bottom of prepared cake pan with thin lemon slices. Pour lemon sauce over slices (just enough to cover, reserving the rest). Pour daffodil cake batter over lemon slices with sauce and bake.
Remove and cool. Invert onto serving dish. Pour remaining sauce over daffodil cake and serve.

8 Servings
Nutrition facts:

Serving Size 158 g
Calories 350
Calories from Fat 101
Total Fat 11.2g 17%
Saturated Fat 6.8g 34%
Cholesterol 48mg 16%
Sodium 310mg 13%
Total Carbohydrates 60.4g 20%
Dietary Fiber 1.1g 4%
Sugars 38.7g
Protein 3.9g
Vitamin A 7% • Vitamin C 13% • Calcium 7% • Iron 8%

~ Gloria ~

"Put down the fork and get moving!"
FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 6,214
3/20/15 9:21 P

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Well I don't know how healthy this is, but everything in moderation. :)

Marsha's Layered Ground Beef Slow Cooker recipe

I spray the inside of my slow cooker with Pam.

Put 1 pound lean ground beef on the bottom
Layer of sliced white potatoes
Layer of Sliced yellow onions
1 pkg of frozen Lima Beans
1 pkg of frozen corn kennels
All this spread out in layers on top of each other. I use oragano over the layer of the beef, and sliced onions. Just to taste.

Cover with 2 cans small, or 1 large can of cubed tomatoes on the top of everything. Cook on high for about 45 minutes, then turn it down and cook several hours. Of course I use some salt and white pepper between the layers, not a lot, but just a little. When it has cooked you can use a large spoon and mix it all together. I serve with a salad, and cuban or italian garlic bread.

Hope you enjoy if you decide to make it. Freezes well, and tastes better the second time around. :)

Marsha/FL


Remember if you continue to do what is not working for you, you will not achieve your goal. Always be open to new ideas.

Marsha B.
Tampa, Florida


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2/27/15 7:39 A

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Grilled Mahi Mahi

1 pound Mahi Mahi

2 tsp. olive oil

2 tsp. lemon juice

1/4 tsp salt

fresh ground pepper

1 clove garlic, minced

cut Mahi Mahi into 4 serving size pieces, brush with olive oil and lemon juice. Sprinkle with salt and pepper, then rub with garlic.

These can be grilled or broiled. I usually do them on my George Foreman Grill. Test for doneness by seeing it the fish flakes easily.

Easy and very good.


IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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2/24/15 6:37 A

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Here's a recipe you might like to try.

www.weightloss.com.au/healthy-recipe
s/
dinner-recipes/beef-and-black-bean-nR>oodles-recipe.html





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2/23/15 5:21 A

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I'm not a big fan of Tuna or Mayonnaise! But I'm sure I could find some substitutes. emoticon



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Healthy tuna cakes

1 1/2 can chunk light tuna
½ yellow onion, chopped
⅓ cup plain breadcrumbs
½ Tbsp Old Bay® Seasoning (I used Old Bay® Seasoning Rub)
⅛ tsp crushed red pepper flakes
2 egg whites
Chipotle Mayo:
• ¼ cup light mayonnaise
• 1 tsp chili powder
• 1 tsp lime juice
Instructions

In a medium size bowl, fork out tuna from all . Combine remaining ingredients and mix well. Refrigerate tuna mixture for 1 hour before forming into patties (this helps the patties stick together better).
Form into 4 equal size patties. Spray a medium size skillet with non-stick cooking spray. Cook tuna patties over medium-low heat for about 3 minutes on each side or until both sides are golden brown.
For Chipotle Mayo: In a small bowl, combine all ingredients and mix until smooth.
To serve, top tuna cakes with Chipotle Mayo.
Nutrition Information

Per Serving (1 Tuna Cake + 1 Tbsp Chipotle Mayo):

Calories: 143

Fat: 7g

Carbohydrates: 6g

Fiber: 1g

IMPROVISE,OVERCOME AND ADAPT!

Chris
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2/18/15 7:57 A

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A nice fish recipe for Lent or anytime. emoticon

11/2 pounds flounder
cooking spray
2 T reduced fat Mayo
1 T Dijon mustard
1 T fresh parsley,chopped
1/8 t black pepper
lemon wedges

Arrange fish on baking sheet coated with cooking spray
combine the rest, except for lemon wedges and spread evenly over fish.
Broil 3-4 inches from heat for 4 minutes, or until fish flakes easily with fork.
Garnish with lemon wedges.

6 servings 107 calories per serving


IMPROVISE,OVERCOME AND ADAPT!

Chris
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2/17/15 8:24 P

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Yes will put on my thinking cap now thanks.



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2/17/15 8:05 P

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I think it would be good with all sorts of fruit. Just use you imagination. emoticon

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I don't personally like Mangoes but my husband, daughter and mother do they would really like this recipe. I might have to make it for them to try. I am sure it would go down really well emoticon



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Mango Lime Fools

3 ripe Mangos peeled, seeded and cubed
2 Tbls fresh lime juice
1 cup light or fat free whipped topping
1 lime cut into 8 thin slices

toss mango and 1 Tbls lime juice in bowl.
In another bowl whisk the topping and 1 Tbls. lime juice together.

Place 2 Tbls of mango mixture in each serving bowl, top with 2 tbls. of topping and then do another layer of each. Garnish with 1 lime slice.

8 servings, very refreshing!

IMPROVISE,OVERCOME AND ADAPT!

Chris
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2/17/15 7:33 P

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Here's a recipe that looks really nice. You would have to work out the calories and such if you were sticking to certain number, but for me it looks yummy. I've eaten this recipe out at a favorite place I go to occasionally but now I finally have found the recipe I can try to make it at home.

www.bodyandsoul.com.au/nutrition/hea
lt
hy+recipes/vietnamese+chicken+and+miR>nt+salad,35129




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2/16/15 6:55 P

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Here's a recipe that might be nice to try. You can adjust it a bit to suit your tastes and calories. I.E. no sesame seeds, less or no chilli or whatever. Could be nice with a grilled salmon steak and 1/2 cup plain rice as an example.

Honey-Sesame Steamed Greens

Serves 4.

2 tbsp canola (or other neutral) oil
1/2 tsp sesame oil
2 tsp honey
1 1/2 tbsp soy sauce
1 clove garlic, minced
1/2 tsp red chili flakes
6 cups chopped greens, stems discarded (like kale, broccoli, spinach, bok choy, swiss chard, rapini, etc.)
1 tbsp sesame seeds, toasted
salt, to taste
1. To make dressing, whisk together oils, honey, soy sauce, garlic and chili flakes. Set aside.

2. Prepare an ice bath by filling a large bowl with ice and water. Set aside.

3. Cook the greens in a lidded steamer set over an inch of rapidly boiling water until they are bright green. Plunge immediately in the ice bath, then transfer to a colander to drain, pressing on them gently with paper towels to remove as much water as possible.

4. Toss the greens with the dressing and add salt to taste. Sprinkle with sesame seeds and serve.

Edited by: POSITIVEPAULA8 at: 2/16/2015 (18:57)

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2/15/15 6:50 P

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That is simple, never though of adding egg. Might add that to my next one emoticon emoticon



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2/15/15 8:10 A

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Mine is pretty simple, but I have always loved it.

1 banana
1 cup skim milk
juice from 1 orange

the rest are optional, any or all

1 egg
flaxseed
honey




IMPROVISE,OVERCOME AND ADAPT!

Chris
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Does anyone have any favourite smoothie recipes that they would like to share? emoticon

Edited by: POSITIVEPAULA8 at: 2/15/2015 (05:16)

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2/14/15 8:02 P

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Immune Soup

1 tablespoon extra virgin olive oil
1 medium onion, quartered and thinly sliced
3 celery stalks, thinly sliced
1 medium carrot, thinly sliced
8 medium garlic cloves, very thinly sliced
2 tablespoons grated ginger, peeled
3/4 teaspoon finely ground white pepper, plus more to taste
1 1/2 cups mushrooms, trimmed
2 1/2 teaspoons fine grain sea salt

Serve with of chopped green onions, sliced watermelon radish, and/or pea shoots.

Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic, and ginger. Gently sauté just until soft; you don’t want any browning. Add a small splash of water if the pan drys out in the process.

Stir in the white pepper and 10 cups of water. Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes.

Add the mushrooms and salt, and gently simmer for another 5 minutes. Stir well, taste, and adjust with more salt or water if needed.

Ladle the soup into shallow soup bowls and top with lots of green onions, pea shoots, and a few watermelon radish slices. Add a finishing drizzle of olive oil, and enjoy!




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2/13/15 11:01 P

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Here a link to a recipe I am planning to try sometime. It gives you all the Calorie, sodium etc. amounts so that is good as well. looks like it would be a nice one that is tasty.

www.weightloss.com.au/healthy-recipe
s/
dinner-recipes/beef-chow-mein.html




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2/11/15 7:33 A

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Yes you can add in or take anything out. Up to you to make it to your tastes. What I like may not be good for you and vice versa. emoticon



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