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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 5,873
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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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
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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
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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
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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
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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
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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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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

She thought she could so she did, every other day fasting

Kathryn
in California




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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.

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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FAITHP44's Photo FAITHP44 Posts: 6,412
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: SUNSHINEGB at: 2/17/2016 (20:03)
"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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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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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
in Virginia


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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

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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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

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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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.
.


"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 5,873
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.

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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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


"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 5,873
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.
Tampa, Florida


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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: SUNSHINEGB at: 3/29/2015 (09:48)
"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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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



"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

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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.

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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!


"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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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.
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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%

"Put down the fork and get moving!"

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~ Gloria ~


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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


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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.


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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

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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


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

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2/17/15 8:01 P

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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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2/17/15 7:47 P

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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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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




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2/15/15 4:16 A

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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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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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2/11/15 7:30 A

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Sounds good. I will just leave the garlic out, as I have developed a sensitivity to it.

Thank you, Paula.

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Here is a recipe to a health shake that I have sometimes for breakfast. You can do anything with it really. Change the orange juice to Milk. I've done this before used Organic Oat Milk instead. You do however need some liquid to help it blend. You can add or change ingredients around to suit your own taste and needs. It's a great easy way to get your intake of fruits and vegetables for the day as well.

Anyhow here's the recipe:

Paula's Health shake / Smoothie

INGREDIENTS
• 1 Valencia orange freshly squeezed.
• ½ lime freshly squeezed.
• 1 cup fresh baby spinnich
• 1 cup fresh pineapple chunks
• 1 Kiwi Fruit
• 1 apple cubed
• 1 clove garlic
• ¼ tsp fresh grated ginger
• 1/2 tsp tumeric
• 1 teaspoon of chia seeds
• 4 cubes ice

METHOD
1. Add all the ingredients to bamix jug or blender
2. Bamix or blend start on low speed increasing to high
3. Blend until smooth, about 1 minute.






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11/14/14 9:17 A

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emoticon Chris, this sounds good to me and I'll be trying it. Even easier that doing it with potatoes too!

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Chris, yummy. Thanks for sharing. Stay warm. It is damp here. Tomorrow is supposed to be a nice day for the yard sale. I go to chiropractor later, and then get groceries and stuff for tomorrow. Karen don't have to work so she is tickled that she gets to come with Geo. Jr. Judy will help setup, she has to be to work at 11:00. I said this is the last one.

Have a great day, and weekend. WBBL

Auntie M.


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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South Beach Mashed Cauliflower

4 cups cauliflower florets
1 ounce I can't believe it's not butter
1 ounce land of lakes fat free half and half
pinch salt
pinch black pepper

Steam or microwave the cauliflower until soft.
puree in a food processor ( I use a potato masher)
adding the butter spray and the half and half. Season with salt and pepper.

Serves, 4.

IMPROVISE,OVERCOME AND ADAPT!

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ONE POT SUPPER (vintage recipe)

4 pork chops
1 can tomato soup
1/2 cup water
1 tsp Worcestershire Sauce
1/2 tsp salt
3 medium potatoes, quartered
4 small carrots split lengthwise and cut into 2-inch pieces

Brown the pork chops in a skillet, pour off the fat.

Add the remaining ingredients.

Cover; simmer for 45 minutes or until tender.

* * easy, quick meal, all in one pot

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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ORANGE FLUFF (vintage recipe)

2 (11-oz) cans of Mandarin oranges, drained
1 (15-oz) can crushed pineapple
1 lb cottage cheese
2 (3-oz) pkgs Orange Jell-O
1 (16-oz) container Cool Whip, thawed

Combine the drained Mandarin oranges and pineapple in a large bowl and mix together with the cottage cheese.

Add the dry Orange Jell-O powder and stir till well blended.

Fold in the thawed Cool Whip (I use light cool whip)

Refrigerate for at least 1 hour.

Nice for Thanksgiving meal (or any time!)

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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APPLE PIE IN A MUG

In a microwave-safe mug sprayed with nonstick spray, mix 1 cup of chopped apple, 1/2 tsp cinnamon, 1/8 tsp lemon juice and 1 no-calorie sweetener packet (I use Splenda)

Mix well, cover, and microwave for 2 minutes or until softened.

The result is a dessert-y treat with under 100 calories and not a bit of refined sugar!

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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OK, you asked for it, and it is definitely not a healthy dish, but everything in moderation..

Sheet Pan Pumpkin Pie

Yield 12 bars

Ingredients

1 box (2 crusts) Pillsbury Refrigerated Pie Crusts

1 Cup sweetened pumpkin pie filling (I couldn't find the sweetened, so I bought the real pumpkin and added Spenda to taste.

1/8 cup sugar
Powdered Sugar for dusting the top.
1 egg, for egg wash
One 9 x 13 sheet pan

Instructions

Round up the ingredients. Whisk to create an egg wash.
Unroll each pie crust. Using a rolling pin, roll them out into thin (1/8-inch or so) sheets.
Place the first crust onto the sheet pan, getting it as cose to the edges as possible. It's okay
if they don't fill the pan. ( I cut the excess that went up the sides and filled in where it didn't meet
the edge of the pan).

Evenly spread the pumpkin pie filling nto your bottome crust. Top it with the other crust. Brush the top with the egg wash. Now sprinkle the sugar evenly all over the top. Gently make some diagonal slives into the top crust for baking.

Bake at 350 degrees for approximately 20 minutes, or until the top is slightly puffed and golden.

Let cool, and then cut in squares. Enjoy.

Marsha/FL



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Marsha B.
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Gloria's pumpkin pudding is exactly what I make, except I make the vanilla pudding with the milk, let it set, then mix in the pumpkin and pumpkin pie spice (I think I use more spice).


Marsha/TN


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This is Gloria's recipe, that I make every year, in the Fall.

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!

So very good!


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Sounds yummy! I can hardly wait to try it. emoticon

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Dreamsicle Dessert

1 - 3 oz pkg of sugar free orange jello
1 - 3 oz pkg of sugar free vanilla instant pudding
1 - 10 oz can of mandarin oranges
1 - 8oz tub fat-free cool whip (I used store brand)

Disolve jello in 1 cup hot water, stir good. Add 1/2 cup cold water, stir and let sit in fridge for 20 minutes. with hand mixer or wisk add dry pudding, mix well till smooth, fold in oranges, and cool whip by hand and fridge. I sometimes leave the mandarin oranges out, and like it this way also. The oranges will go to the bottom of the dessert.

It is one of my favorites, and have it in the evening when I want something to eat.

Enjoy.

Marsha/FL
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Putting this one on again so I don't have to go way down to the bottom of recipes to find it

Pumpkin Mousse

1 1/2 cups cold fat-free milk
1 pkg [1 oz] sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1 cup fat-free whipped topping, divided

1) - In a large bowl, whisk milk and dry pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping

2) - Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.

Makes 4 servings
Per serving w/2 tbsp whipped topping = 96 calories; 2 mg cholesterol; 360 mg sodium; 18 g carbohydrate; 1 g fiber; 4 g protein

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Pumpkin Muffins

1 box of yellow cake mix
1 tin pumpkin (15 oz)

No water, no oil, no eggs - NOTHING else!

Mix well, put in muffin tins and bake at 350 degrees for about 20-25 minutes.

* can make using a box of spice cake mix

* can make pumpkin loaf instead of muffins

* can add walnuts or raisins

* can add a bit of pumpkin spice to rev up the flavour

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Thanks Chris i had forgotten this thread should have shared mine here will remember we have this thread have every thing i need but the ham .




live in Wash state
standard day light time zone


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Thanks Chris, this sounds yummy! Can hardly wait to get home and try it.

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Chris, this sounds delicious. Will have to try it.
Have a great night's rest.

I am hitting the sack, been a trying day.

Auntie Marsha


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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HAM AND CHEDDAR CHOWDER

Place 1/2 c. water, dash of salt and 2 cups peeled and cubed potatoes in a saucepan. Cook 15 minutes or until potatoes are tender. Drain, set aside, reserve liquid. Add enough water to make 1 cup.
Melt 3 T butter, in a 3 quart dutch oven, add 1 cup chopped onion, sauté until tender.
Blend in 3 T flour and dash of pepper. Stir in 3 cups milk and the potato liquid. Cook over medium heat until mixture is bubbly and slightly thickened.
Add potatoes and 1 1/2 cup diced cooked ham. Heat gently.
Remove from heat. Stir in 1 1/2 cup shredded cheddar cheese.
Top with croutons. (optional) emoticon

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You are welcome. Just winding down from a busy day. Supposed to rain and storms tomorrow so I will be staying in Supposed to go to TOPS tomorrow night and plan on it if not storming

Have a great evening, and a good night's rest.

Marsha


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

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Thank you Marsha, I "copied & pasted" it to my personal email site so I can file it.


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"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Well, it says Healthy Recipes to share, and this isn't exactly healthy, but I will share it as I was asked to. :)

Easy Corned Beef and Cabbage

4 slices bacon
4 tablespoons butter (I used I Can't Believe It's Not Butter)
1 head green cabbage, coarsely chopped
salt and pepper to taste
1 can corned beef

Cook bacon in large pot over medium heat until crisp. Remove the bacon from the pan and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water., and salt and pepper to taste. Cover pot with lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces.

Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. I add a cup of sliced, peeled carrots, 1/2 cup of chopped onion, and about 12 small Honey potatoes cut in quarters. Cover and cook until desired doneness.

Check and make sure there is enough liquid, if needed add a small amount of water.

Hope you enjoy.
Marsha/FL
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Mary, I had rum in my afternoon coffee today, but will try this plain. It will be yummy, in the tummy! emoticon

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Gloria, Niki make lots of veg ones, some sound good others emoticon but they may be good.




Hugs Mary
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Don't kid, Mary . . . do it!
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Yes Chris, this seemed like an appropriate time to put the green smoothie on. I've never tried them with vegetables, always just fruit. If you make it, let me know how you like it? Without Mary's rum will be okay too!
emoticon

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"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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3/15/14 9:11 A

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mmmm Gloria that sounds great.
A little spash of rum added LOL just kidding


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This is perfect Gloria! Thank you! emoticon

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Green Smoothie Recipe (just in time for St Patrick's Day!)

Prep time: 5 minutes
Yield: Makes 2 servings.

Ingredients
1 medium ripe banana
1 cup of fresh, canned, or frozen pineapple
3 large handfuls of fresh spinach (washed)
1 cup of plain Greek yogurt
6 oz. water

Method
Put all ingredients in a blender, and blend until smooth.

* * If you use canned pineapple, you can add the juice, too, for a sweeter tasting smoothie.

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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I saw that, Mary! I am so glad you posted this, as I have no idea how to do a link. emoticon

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This is a link to so many KALE recipes, some I am going to try.

www.sparkpeople.com/blog/blog.asp?po
st
=15_kale_recipes_youll_actually_eat



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1/5/14 7:33 A

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1 avocado
2 eggs
crumbled bacon

cut avocado in half, scoop out enough to hold 1 egg in each half
top with crumbled bacon.

bake for 15 minutes, at 425 degrees. Make sure you stabilize halves so egg does not spill out.

add salt and pepper, if needed.

packed with protein and good fats.

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Chris
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This is a good soup to make any time. Good for a meal or have a cup of it for a snack. It's filling and nutritious.

1 tbsp olive oil
1 medium onion, chopped
1 large carrot, chopped
4 garlic cloves, thinly sliced
1 red bell pepper, chopped
2 quarts (8 cups) low-salt vegetable or chicken stock or broth
1 can (28 ounces) whole, crushed or diced tomatoes, undrained (I use diced)
2 cups water
1 small head cabbage, thinly sliced or chopped
1/2 tsp hot red pepper sauce (optional)

Heat a large saucepan over medium-high heat. Add oil, then onion, cook 5 minutes, stirring occasionally. Stir in carrot, garlic, and bell pepper; cook until tender.
Add stock, tomatoes, water, and cabbage, simmer uncovered 20 minutes or till cabbage is cooked.
Season to taste with hot sauce and salt & pepper if desired!

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Deluxe Pineapple Meatloaf from Cooking Light

1(8 oz) can unsweetened, crushed pineapple, undrained
3 T reduced calorie catsup...divided
1 pound ground chuck, turkey, pork or veal.
2 slices whole wheat bread, crumbled
2 eggs, beaten
1 small onion, minced
1 t prepared horseradish
1 t soy sauce
Drain pineapple, reserving 2 T of juice. Add 1 T catsup to reserved juice, mixing well; set aside
COmbine drained pineapple, remaining 2 T catsup and next 6 ingredients.
SHape into an 8x 5 inch loaf on a rack, in broiler pan.
Bake at 350 degrees for 45 minutes. Remove from oven and brush with reserved pineapple juice mixture. Bake 15 more minutes.
6 servings at 207 calories per serving.

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Halloween Snack Mix Recipe

Prep/Total Time: 5 min.
Yield: 8 Servings

Ingredients
6 cups caramel corn
2 cups salted cashews or peanuts
1-1/2 cups candy corn
1/3 cup raisins
Directions
In a large bowl, combine all ingredients. Store in an airtight container. Yield: about 2 quarts.

Nutritional Facts
1 serving (1 cup) equals 529 calories, 23 g fat (4 g saturated fat), 0 cholesterol, 354 mg sodium, 76 g carbohydrate, 3 g fiber, 9 g protein.

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Thank you, Gloria! I was hoping you would post this. Can't wait to try this!

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Oatmeal Mix (recipe from The SparkPeople Cookbook)

6 cups old-fashioned oats (I used my regular Quick oats)
3/4 cup flaxseeds, ground
3 Tbsp cinnamon
1 1/2 cups chopped walnuts
1 1/2 cups dried cranberries

1 - Mix all the ingredients together and pour into a zip-top plastic bag or tightly covered container. Store in the refrigerator.

2 - When ready to cook, bring 3/4 cup water to boil on the stove or in the microwave. Place 3/4 cup of the oatmeal mix in a bowl, pour the boiling water over, stir, and let stand for 5 minutes.

**Add more water if you prefer thinner oats, or use half milk and half water for richer oats, and a boost of protein.

**This mix will keep for up to a month in the refrigerator (store it there because the flaxseeds and walnuts can go rancid quickly)

**To cook the oatmeal, start with equal amounts of water and oatmeal mix then adjust the amount of water to achieve the texture you prefer. You can adjust the amount of cinnamon or swap in another spice, based on your preferences.

Makes 12 servings
3/4 cup dry (1 1/2 cups cooked) per serving

Per serving: 329 calories; 15.3 g total fat; 0 mg cholesterol; 1.2 mg sodium; 44.9 g total carbs; 8.8 mg dietary fiber; 8.9 g protein

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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1 cup sugar
1/2 cup veg. oil
1/4 cup applesauce
2 eggs
1 cup pumpkin
1-1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
1/8 tsp salt

Cream sugar and oil together. Beat at slow speed adding the eggs one at a time. Add pumpkin and dry ingredients, mix well. Pour into a greased and floured loaf pan . Bake at 350 degrees for 50 minutes or until bread tests done.

IMPROVISE,OVERCOME AND ADAPT!

Chris
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Wow there are a lot of great looking recipes here I am going to try quite a few! emoticon

-:¦:-
´¨¨)) -:¦:-
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((¸¸.·´ ..·´ Darlene -:¦:-
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(Time Zone: CST -Illinois)


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This is a good way to use up any leftover rice you may have or as I do . . . I cook up a big pot then freeze it in 1 cup portions, all ready to use in a jiffy!

STOVE TOP RICE PUDDING

2 cups cooked rice
3 cups milk
1/2 cup white sugar
pinch of salt
1/2 cup raisins
1 tsp vanilla
1/2 tsp cinnamon (optional)
pinch of nutmeg (optional)

Combine rice, milk, sugar and salt in a medium saucepan. Bring to a boil, lower heat to a simmer and stir in the vanilla and raisins.
Cook, uncovered, until just about all of the milk is absorbed (around 30 minutes, depending on how absorbent your rice is)
Stir in cinnamon and/or nutmeg, if using.
Serve warm or chilled.
Makes 4 to 6 servings.

**can add an extra 1/2 cup of milk if rice seems unusually firm or dry, to make it creamier

**we love raisins in our pudding so I use 1 cup of raisins

Enjoy!

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Thank you Chris, this does sound good to me, yum!
emoticon emoticon

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Tomato pie...

one 9" baked pie crust
as many tomatoes as you wish....slice, salt , let sit for 15 minutes, squeeze out the liquid.
In the mean time, caramelize two onions, in olive oil, for about 20, minutes, with salt pepper and a dash of balsamic vinegar.
Put tomatoes in pie shell, top with caramelized onions
sprinkle with dried basil, or any other herb you like.
Next, mix 1/4 cup any cheese, like Parmesan, mozzarella, cheddar, gruyer, ricotta, or whatever, with 1/4 cup mayo(light)
spoon on top and spread.
Bake at 350, for 20-30 minutes, or until top turns golden brown. Good hot or cold.

IMPROVISE,OVERCOME AND ADAPT!

Chris
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Sunshine fruit parfaits

1/2 cup cool whip-lite 1 large orange, peeled, seeded and sectioned
1/4 cup flaked coconut 1 large banana, sliced
2 tablespoons,frozen orange juice 1 cup fresh pineapple, cubed
thawed and undiluted fresh mint leaves
Combine cool whip, coconut and orange juice concentrate in a small bowl, stir well, set aside.
Combine banana, orange, pineapple, toss lightly.
Spoon alternate layers of fruit mixture and orange juice mixture, into 4 parfait glasses.
Garnish with mint. 133 calories, each.

IMPROVISE,OVERCOME AND ADAPT!

Chris
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Creamy Fruit Dip

Ingredients
8 oz low fat cream cheese
6 oz sugar free, fat free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda

Directions
Soften cream cheese in large mixing bowl.
Beat on medium speed with mixer, gradually add yogurt, vanlla extract, and Splenda.
Whip on high until light and fluffy.
Use as a dip for your choice of fruit such as peaches, melon,apple slices, or pears.

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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Zucchini salad

3 young zucchini (about 1 pound)
3 scallions, finely chopped
2 tablespoons snipped fresh dill weed
1 tablespoon chopped parsley
1/4 tsp. oregano
1 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon honey

Wash and dice zucchini very finely. Place in salad bowl with scallions, dill, parsley and oregano.
Combine the rest of ingredients and pour over zucchini.
toss to mix and chill 30 minutes, before serving.

A great way to use those garden veggies and herbs!

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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6/21/12 6:17 P

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Thanks for this recipe Fluff, it really sounds great! I usually make a Smoothie for my cold drink but it wouldn't be a morning wake-up fix like your recipe is!
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"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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FLUFFYFOODIE's Photo FLUFFYFOODIE Posts: 51
6/21/12 6:06 P

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I've been a morning Pepsi-holic for more years than I can count. About a month ago I decided to give it up and find a new cold beverage for my morning wake-up fix. Something that was more "natural" that I could feel better about drinking.

Based on Ree Drummond's/Pioneer Woman's recipe...reduced to something more manageable than the gallons she keeps on hand:

2 ounces Regular Coffee (or 4 if you want all the caffeine but I'm trying to cut back)
2 ounces Decaf Coffee
2 Quarts Water
Sweetened Condensed Milk (to sweeten and flavor)
Milk (I use skim/fat free)

Dump the coffee grounds in a large pitcher and add water. Stir until all the grounds are wet. Let sit over night. Using a strainer or colander lined with coffee filters, drain the liquid from the grounds in to another pitcher. Discard grounds or add to compost, garden or house plants.

Add 2 tablespoons sweetened condensed milk to a large glass. Add a splash of milk, stir to dissolve the sweetened condensed milk. Add ice then enough coffee to almost fill the glass. Stir again and top with another splash of milk. Play around with the mix to find your sweet spot but that's what works for me. Store remaining coffee and sweetened condensed milk in fridge.

The coffee is very concentrated and this amount lasts me pretty close to two weeks at one glass per day.

The sweetened condensed milk gives it a wonderful velveety feel and also adds Potassium, Vitamin A, Riboflavin, Calcium and Phosphorous without all the fake stuff that comes in the Pepsi can.

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6/21/12 1:42 P

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CHOCOLATE BANANA PARFAIT

Ingredients:
1 pkg. (4-serving size) Jell-O Chocolate Fat Free Instant Pudding
2 cups cold skim milk
2 bananas, sliced
3/4 cup thawed Cool Whip Light Whipped Topping, divided


BEAT pudding mix and milk with whisk 2 min.

SPOON half the pudding evenly into 4 dessert glasses. Cover with layers of bananas and 1/2 cup COOL WHIP; top with remaining pudding and COOL WHIP.

REFRIGERATE 1 hour.

*Tips:
Prepare using Cool Whip 95% Fat Free Whipped Topping.
Parfaits can be made ahead of time. Refrigerate up to 4 hours before serving.

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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6/20/12 3:43 P

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GARDEN PASTA SALAD

INGREDIENTS
2 cups whole-wheat rotini, (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar, or lemon juice
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper, to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper, (1 small)
1 cup grated carrots, (2-4 carrots)
1/2 cup chopped scallions, (4 scallions)
1/2 cup chopped pitted kalamata olives
1/3 cup slivered fresh basil


PREPARATION
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 1 day.

NUTRITION
Per serving: 205 calories; 9 g fat ( 2 g sat , 5 g mono ); 1 mg cholesterol; 29 g carbohydrates; 6 g protein; 4 g fiber; 291 mg sodium; 269 mg potassium..

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 vegetable, 2 fat (mono)

"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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6/13/12 1:00 P

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TROPICAL YOGURT

Prep/Total Time: 5 min.
Yield: 4 Servings

Ingredients
2 cups (16 ounces) reduced-fat plain yogurt
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons sugar
1/4 teaspoon coconut extract
1/4 teaspoon grated lime peel

Directions
In a small bowl, combine all ingredients. Chill until serving. Yield: 4 servings.

Nutritional Facts 1/2 cup equals 121 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 86 mg sodium, 20 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 fat-free milk, 1/2 fruit



"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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6/3/12 6:51 P

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Chicken and barley soup
Serves 6

Barley is a whole, high-fibre grain packed with nutritional value. This recipe freezes well.

Ingredients

1 tsp (5 mL) olive oil
1 cup (250 mL) diced onion
1 cup (250 mL) diced celery
2 cups (500 mL) diced carrot
1 clove garlic
½ lb (250 g) chicken breast chopped into bite-sized pieces (about 1 large breast)
½ tsp (2 mL) oregano
½ cup (125 mL) barley, rinsed
* 2 cups (500 mL) 25% sodium-reduced chicken broth
4 cups (1 L) water
½ tsp (2 mL) black pepper
Directions

In a large stock pot, heat oil over medium heat. Cook onion, celery and carrots until onions are soft. About 10 minutes.
Add garlic and chicken and cook until chicken is no longer pink inside.
Add oregano, barley, stock and water. Bring to a boil, reduce heat to medium and cook for 1 hour.
Season with black pepper and serve.
Nutritional information per serving
(¾ cup / 175 mL)

Calories: 143
Protein: 11 g
Total fat: 2 g
Saturated fat: 0 g
Dietary cholesterol: 22 mg
Carbohydrate: 21 g
Dietary fibre: 3 g
Sodium: 183 mg
Potassium: 395 mg



"Put down the fork and get moving!"

"God grant me the serenity to accept the people I cannot change ... the courage to change the one I can ... and the wisdom to know it's me."

~ Gloria ~


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