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11/18/13 9:49 P

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getting ready for another fruit salad...hmmmmm. emoticon

Learn something new each month.. one good deed a day..


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2/12/13 1:02 P

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Crockpot Lemon Pepper Chicken

*8-12 Chicken Thighs (skins removed)
*1 Lemon slice into circles
*1 Tbsp Lemon juice
*1-2 Tbsp dried rosemary
*3-4 Tbsp ground black pepper
*1 tsp poultry seasoning (optional)

Remove skin from thighs. Place thighs in the Crock-Pot. Place lemon slices on top and in between thighs. Sprinkle with lemon juice, rosemary, pepper, and poultry seasoning. Cover and set Crock-Pot to low and cook for about 7-8 hours.

Serving Size: Makes 8-12 servings (1 chicken thigh/per serving)

IAM_HIS2's Photo IAM_HIS2 Posts: 59,999
2/7/13 8:50 A

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Matthew 11:28-30 Come to Me, all you who are weary and weighed down with heavy burdens, and I will give you rest. Take My yoke upon you, and learn from Me; for I am gentle and humble in spirit. Indeed, you will surely find rest in Me! My yoke is easy, and My burden is light.


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1/11/13 8:01 A

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Yummmmm !!! emoticon

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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1/11/13 3:56 A

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Thanks for sharing, will make this for my husband, sounds good.. emoticon emoticon

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1/10/13 11:03 A

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Old-Fashioned Banana Pudding

Ingredients:
1/3 cup all-purpose flour
1 dash salt
2 1/2 cups milk
1 (14 ounce) can sweetened condensed milk
2 egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe bananas
45 vanilla wafers
4 egg whites
1/4 cup sugar

Directions:

1 Mix flour and salt in a large sauce pan.
2 Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
3 Stir in vanilla.
4 Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
5 Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
6 Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
7 Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
8 Beat the egg whites at high speed with a mixer until they foam.
9 Add the sugar gradually, and keep beating until stiff peaks form.
10 Spread this over the top of the pudding, forming a seal to the edges.
11 Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
12 Allow to cool 30 minutes before serving.
13 Refrigerate unused portions.



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TOTINY4U's Photo TOTINY4U SparkPoints: (4,927)
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1/10/13 10:47 A

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What about a Banana a Pudding?

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1/10/13 9:34 A

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emoticon

Edited by: MEMORIES7 at: 1/10/2013 (09:35)
Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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1/10/13 2:51 A

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wonderful, emoticon emoticon emoticon

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1/9/13 11:42 P

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How do you like it?

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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1/9/13 11:34 P

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I''m eating fruit salad, so good, thats for sharing...now Ican get my fruits in.. emoticon emoticon

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1/9/13 12:48 P

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emoticon emoticon emoticon

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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1/9/13 12:28 P

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Thanks for sharing I will make this today after I go to store to get what I need and maybe I can get my fruits in now... emoticon

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1/9/13 12:20 P

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Fruit Salad


Ingredients:

1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberry, stemmed and quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)
Directions:


In a large bowl, combine peaches, pineapples, and vanilla pudding mix.

This includes the juices from the cans.

Mix well until pudding is dissolved.

Stir in strawberries, banana, blueberries, grapes, and sugar if desired.

Chill. Enjoy !



Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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1/9/13 11:58 A

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Does anyone have a recipe for fruit salad?? emoticon

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1/3/13 8:11 P

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Old Time Beef Stew


Ingredients
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Directions
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine

1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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1/3/13 5:25 P

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I say let's go for it !!!!! emoticon emoticon

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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IAM_HIS2's Photo IAM_HIS2 Posts: 59,999
1/3/13 3:29 P

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I was wondering if we could take our recipes that we already have under our team forum plus have each member submit their favorite recipe(s) and out together a team cookbook?

After it is completed, each team member would receive a copy....this could be a challenge for January.

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12/23/12 6:20 P

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Christmas Breakfast casserole


1 pound ground pork sausage

1 teaspoon mustard powder

1/2 teaspoon salt

4 eggs, beaten

2 cups milk

6 slices white bread, toasted and cut into cubes

8 ounces mild Cheddar cheese, shredded

.
Directions


1.Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2.In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set. Enjoy !

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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12/23/12 2:01 P

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Beef Tenderloin With Herb Dijon Crust


1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
3 cloves garlic, finely chopped
2 lb beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard

Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
2 Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
3 Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
4 Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices. Enjoy !

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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12/20/12 7:00 P

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Hillbilly Cabbage



Ingredients
•1 head cabbaage, coarsely chopped
•3 or 4 large carrots, sliced
•3 potatoes, cubed
•1 onion, chopped
•2 cloves of garlic chopped
•1 cup chicken broth
•1/2 teaspoon thyme
• salt to taste
•1/2 teaspoon sage
•1/2 teaspoon white pepper
•1/2 teaspoon lemon pepper
•1 pound ground beef


Instructions
1. Brown ground beef in dutch oven. Pour off any grease.

2. Put everything else all in large dutch oven, cover and bring to a boil.

3. Lower heat and simmer for about 30 minutes, till all is tender. Optional, add mushrooms, zuchinni or whatever you like. Enjoy !



Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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12/19/12 11:30 A

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Mama's Cheesy Cornbread Casserole

1-lb. lean ground beef

1-onion, chopped

1- jalapeño pepper, seeded, finely chopped

1-can (15 oz.) enchilada sauce

1-can (15 oz.) black beans, drained

1-tsp. garlic powder

1-tsp. ground cumin

1-pkg. (8.5 oz.) corn muffin mix

1-pkg. Mexican Style Shredded Four Cheese , divided


Heat oven to 350ºF.

Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.

Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.

Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly. From my home to yours, Enjoy !








Edited by: MEMORIES7 at: 12/19/2012 (11:31)
Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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12/15/12 3:43 P

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emoticon I love Gingerbread and I am going to make this this week ! emoticon

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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IAM_HIS2's Photo IAM_HIS2 Posts: 59,999
12/15/12 2:48 P

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Christmas Gingerbread Loaf

This recipe is adapted from Louis de Gouy's The Bread Tray (Dover Publications).

Start preparing the fruity-flavored delicacy by sifting together 4 cups of bread flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of ginger, 3/4 teaspoon of salt, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of cloves, and 1/4 teaspoon of nutmeg. To this dry mixture add 1/4 cup each of chopped nuts, seedless raisins, and mixed chopped candied fruit (we also included 2 tablespoons of minced preserved ginger).

In a separate bowl, combine 1 cup of melted butter or other shortening (we used vegetable shortening), 1 cup of buttermilk (our recommendation) or sour milk, 1 cup of molasses, 1 cup of honey, and 4 whole eggs. Beat the liquid ingredients until they're thoroughly blended, then add that mixture to the dry combination and stir vigorously. Pour your prepared batter into two generously greased bread pans (Our chefs dusted the tins with ground ginger first) and bake the loaves at 350°F for 50 to 55 minutes, or until the centers are firm. Cool the holiday bread before slicing, and serve the sections with whipped cream topping. You can store leftover pieces—if there are any—in a plastic bag in the refrigerator.

Gingerbread People

Cream 2 sticks of butter or margarine with 1 1/2 cups of sugar. Then add 1 egg and beat the batter until it's light and fluffy. Now, mix in 4 teaspoons of grated fresh orange peel and 2 tablespoons of dark corn syrup or molasses. In a separate bowl, combine 3 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of salt, and 1/2 teaspoon of cloves. Add these ingredients to the creamed mixture before blending everything well.

Chill your prepared dough thoroughly. Then, working with small amounts at a time (leave the remainder in the refrigerator until you're ready to use it), roll it out to 1/4" thickness on a lightly floured board or pastry cloth (we found that the latter made it easier to lift the cookies).

After you cut out your gingerbread figures, place the spicy desserts an inch apart on an ungreased cookie sheet and bake them for 8 to 10 minutes at 375°F. Cool the snacks for a minute before removing them from the pan. Now, you're ready to decorate ... and to share.

Jamaican Gingerbread

Preheat the oven to 350°F. Sift together 3 cups of flour, 2 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of allspice. In another—and larger—bowl beat 2 eggs until they're light in color and slightly thickened. Add 1/2 cup of melted butter (or part butter and part light oil which was our preference), 1/2 cup of unsulfured molasses, and 1 cup of evaporated milk (or you can use—as we did—a half-and-half blend of milk and cream).

Beat the liquid ingredients again, then stir in 3 tablespoons of grated fresh ginger root (if that's unavailable, 1 tablespoon of ground ginger will do), 1/2 cup of chopped crystallized ginger, and 1 cup of chopped nuts. Now, fold in the flour mixture—blending it in with a spatula until it's just incorporated—and pour the batter into a large, well-greased loaf pan. (Again, we pre-dusted our container with ground ginger.) Bake the bread for 50 minutes or, until its top feels springy and a test straw in the middle comes out clean.

Let your Jamaican treat rest in the pan about 10 minutes before removing it to a rack. Finally, serve thin slices topped with sweet butter, whipped cream, or whipped cream cheese. Ah ... delicious!

"Crown of Gingerbread" Recipe

3/4 cup brown sugar
3/4 cup dark molasses
2 eggs, beaten
3/4 cup melted lard or vegetable shortening
2-1/2 cups flour
2 tsp. baking powder
2 tsp. ground ginger
1-1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1 cup boiling water

Stir together the brown sugar and dark molasses. Add the eggs and mix the ingredients briskly for one minute. Stir in the melted lard or vegetable shortening and blend well.

Next, sift together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Sift the dry mix again, this time over the combined liquid ingredients...alternately adding the boiling water. Beat it to form a smooth batter, then pour it into a greased ring mold or tube pan and bake the dessert for 35 to 40 minutes at 350 degrees Fahrenheit, until it's firm. If desired, fill the center hole with cut-up fruit, whipped cream, or pudding . . and watch your crew wolf it down!








Edited by: IAM_HIS2 at: 12/15/2012 (14:55)
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12/14/12 6:20 P

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emoticon emoticon

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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12/14/12 5:33 P

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Cranberry Nut Bread

To make a tart and tasty dessert treat, mix together 2 cups of whole wheat flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of sea salt. Cut 1/4 cup of butter into the dry ingredients until the mixture has the texture of cornmeal.

In the smaller bowl, blend 3/4 cup of orange juice with a well-beaten egg and 1/2 cup of honey. Then pour the liquids — all at once — into the dry ingredients, and stir the resulting mix only enough to blend everything well before folding in 1/2 cup of chopped walnuts and 1 cup of fresh, chopped cranberries.

Finally, pour the batter into a well-oiled loaf pan, push it up slightly around the sides, and bake it for an hour at 350°F. The youngsters may be dubious about the "new" dessert at first ... but after one slice, they'll attack the bread with such enthusiasm that you'll probably have to make another loaf before the holidays are over!

Read more: http://www.motherearthnews.com/real-food/h
oliday-bread-recipes-zmaz80ndzraw.aspx
?page=2#ixzz2F4HhXrDN


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12/13/12 7:13 P

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Chicken Soup

1 boneless chicken breast half, cooked and diced


2 cupswater


2carrots, chopped


1zucchini, diced


1 clovegarlic, minced


1/2 teaspoonchicken broth base

Directions


1.Put cooked chicken meat and water in a large pot and bring to a boil.
2.Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes.
3.Add the chicken broth and simmer for an additional 5 minutes. Serve. Enjoy !


Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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12/11/12 7:33 A

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Yummy ! emoticon

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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12/11/12 7:18 A

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Deceptively Delicious Brownies
By Jessica Seinfeld, from Deceptively Delicious

These brownies fool everyone! You won't believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don't serve them warm -- it's not until they're completely cool that the spinach flavor totally disappears.

Prep: 15 minutes
Total: 55 minutes
Yield: 12 brownies
Ingredients

Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.
Melt the chocolate in a double boiler or over a very low flame.
In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

These brownies are low in calories (only 133 per brownie) and saturated fat. They're also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants.

Edited by: IAM_HIS2 at: 12/11/2012 (07:19)
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Like I keep saying, We are two peas in a pod. We MUST be related !! I am going to check out the cookies !

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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Check out Evwing's cookie recipes on her blog.

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Sounds a lot like my Grandma's soup recipe.

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My Grandma's Recipe for anything that ale's ya !

Grandma's Homemade Chicken Broth

Ingredients:

1 chicken, whole, organic
2 carrots, roughly chopped
4-5 garlic cloves, crushed
5 parsley sprigs
1 tsp. Peppercorns, freshly ground
6 egg shells
1 Rosemary sprig
1½ tsp. Celtic Sea Salt
3 celery stalks
4 T. vinegar, with the mother
6 or 8 cups water, depending on how strong you want the broth
1 onion, cut in wedges
Instructions:


Wash veggies and rinse meat. Place all ingredients in a large pot.
Bring to a boil, then reduce heat to low; cover.
Lightly simmer for 2 to 3 hours, covered.
Turn off heat and let stand 45 minutes or until cool enough to remove chicken, or to make a more nutrient-rich broth, remove cooked chicken and let bones, fat, and vegetables simmer for 24-48 hours. Reserve meat for a meal.
Allow broth to cool; then, using a strainer, strain broth into a container.
Use broth as desired. Enjoy !

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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This sounds so good and I have to try it for sure ! emoticon for sharing !

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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A great way to use leftover rice. Quick and delicious.
Diet Types: Low Fat, Vegan, Vegetarian

Ingredients:
2 cups cooked pinto or aduki beans
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon Cumin
1-2 cloves garlic, minced
2 tomatoes, chopped
3 cups cooked, warm brown rice
Garnish with chopped scallion, chopped parsley, bell pepper strips and avocado
1 tablespoon extra virgin olive oil (optional)
Serves: 2

Cooking Time: Under 15 minutes
Instructions:

In a large skillet, mix together beans with spices and cook over medium heat for 7-8 minutes. Add chopped tomatoes and cook until heated through. Stir in olive oil (optional, not included in nutrition analysis). Place warmed rice on individual serving plates and spoon beans on top. Garnish and serve

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11/24/12 10:31 A

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emoticon emoticon emoticon ! I am going to emoticon this out for sure ! emoticon emoticon

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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11/24/12 10:24 A

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Kopytka - Polish gnocchi
Polish cuisine has its own version of gnocchi: kopytka, delicious potato dumplings. Here is a step by step video:

wizzley.com/kopytka-polish-gnocchi/

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11/23/12 11:40 A

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Yummy ! Are you using dry beans in the recipe?

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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11/23/12 11:33 A

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Turkey Vegetable Bean Soup

Easy and delicious for the crock pot.

Ingredients

* 32 oz. roasted red pepper and tomato soup
* 1 lg. onion, chopped
* 1 yellow pepper, chopped
* 2 cloves garlic, minced
* Italian seasoning to taste
* garlic powder to taste
* 2 C. black beans
* 2.5 lb. ground turkey
* 1 lb. frozen mixed vegtables
* shredded cheese (optional)
* sour cream (optional)

Directions

Brown turkey with half of chopped onion and minced garlic. Drain and put in 6-qt. crockpot. Add rest of ingredients mix well, and cook on low for 6-8 hrs or high 3-4 hrs. Top with shredded cheese & sour cream if desired.

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I hope that you enjoy this as much as we do !

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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going to try it.... emoticon

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11/10/12 7:07 P

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Butternut Sguash Chili



Ingredients
•2 tablespoons olive oil
•2 onions, diced
•2 tablespoons garlic, chopped finely
•2 red peppers, diced (remove all seeds)
•3 tablespoons chilli powder
•2 tablespoons ground cumin
•1 1/2 tablespoons dried oregano
•1/4 teaspoon ground allspice
•1 pinch crushed red chilli flakes
•4 16-ounce cans tomatoes, chopped with juice
•1/2 cup red wine
•2 whole butternut squash, peeled and cubed with seeds removed
• Zest from 1 orange
• Salt and black pepper, to taste
•2 14.5-ounce cans red kidney beans, drained and thoroughly rinsed
•2 tablespoons fresh coriander, chopped
•2 tablespoons flat leaf parsley, chopped
•3 green onions, thinly sliced


Instructions
1.Heat oli in a heavy pot over medium-low heat. Add the onions, garlic, and peppers. Cook until the vegetables have softened, about 10 minutes.

2.Add the chili powder, cumin, oregano, allspice, and red pepper flakes and cook for 1 minute longer, stirring to coat the vegetables well with the spices.

3.Stir in the tomatoes with juice, red wine, butternut squash, orange zest, salt, and pepper. Bring to a boil, reduce the heat to medium-low, and simmer uncovered until the squash is tender, about 20 minutes.

4.Adjust the seasonings to taste. Stir in the kidney beans and simmer for about 10 minutes longer. Just before serving, stir in the coriander leaves and parsley. Served garnished with the green onions if desired. Enjoy Y'all !



Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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10/28/12 4:02 P

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Thank you so much for this ! I am going to try it and I will let you know what I think.

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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10/28/12 3:57 P

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Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa Recipe

Ingredients

2 tsp olive oil, divided
12 oz. crimini (baby bella) mushrooms, sliced
4 cups (packed) fresh spinach, roughly chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup salsa
5 eggs
5 egg whites
1/3 cup water
2 green onions, thinly sliced

Instructions

Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
Let the casserole sit for about 5 minutes, then cut into pieces and serve.

Notes

Leftovers can be covered and refrigerated. Reheat for about 1 minute in the microwave.



Edited by: IAM_HIS2 at: 10/28/2012 (15:58)
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10/28/12 3:53 P

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I am correcting the information. Sorry, I am having trouble with my computer, I am not speedy sometimes, especially today.

Edited by: IAM_HIS2 at: 10/28/2012 (15:54)
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10/28/12 3:49 P

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What is the name of the recipe and what are the directions??????? ! Hugs, Rose:)

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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10/28/12 3:46 P

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Chicken & Kale Salad

Ingredients

Produce
Almonds, toasted (1/2 cup)
Sweet potatoes, medium (2)
Tuscan kale (1 bunch)

Meat
Breaded chicken, frozen tenders (3/4 pound)

Condiments
Dijon mustard (1 tablespoon)
White-wine vinegar (4 teaspoons)

Cooking & Baking
Olive oil (3 tablespoons)
Salt and pepper (1)


Directions

Preheat oven to 400 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, season with salt and pepper, and move to one half of sheet. Arrange chicken on other half. Bake until potatoes are tender and chicken is cooked through, 20 minutes. Let cool to room temperature; chop chicken into pieces.

In a large bowl, whisk together vinegar, mustard, and remaining 2 tablespoons oil; season with salt and pepper. Toss potatoes, chicken, and kale with dressing and sprinkle with almonds. Serve immediately.



Edited by: IAM_HIS2 at: 10/28/2012 (15:53)
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10/28/12 3:45 P

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Thank you ! I am so glad that you do !!

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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10/28/12 3:43 P

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Love these recipes!!

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10/27/12 8:44 P

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Grilled Fish With Lemon Sauce

Ingredients
1 tablespoon fresh Italian parsley, finely chopped
4 fish fillets (snapper, orange roughy, or tilapia), 1 1/2 lb; thawed
juice of 1 lemon
1/3 cup light mayonnaise
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon pepper
cooking spray

Prep
•Preheat 2-sided tabletop grill.
•Chop parsley; set aside.
•Always check fish for bones.
Steps
1.Squeeze juice of lemon into small bowl. Whisk in mayonnaise and honey until smooth; set aside.
2.Season fish with salt and pepper; lightly coat on both sides with cooking spray. Place fish on grill; grill 3–4 minutes until fish is 145°F (or flesh separates easily). Note: If using regular grill, or a grill pan on stovetop, double cooking time, turning once.
3.Transfer fish to serving dish and top with lemon sauce; sprinkle with parsley and serve


Crunchy Cranberry Waldorf Salad

Ingredients
3/4 cup Greek yogurt
1 tablespoon honey
1/8 teaspoon pepper
2 medium golden apples
2 medium red apples
juice of 1/2 lemon
6 oz pre-diced celery (1 3/4 cups)
1 (5-oz) package dried sweetened cranberries

Steps
1.Whisk together in salad bowl, yogurt, honey, and pepper. Cut apples into small bite-size pieces; add to dressing. Squeeze juice of one-half lemon over apples; stir until evenly coated.
2.Stir in celery and cranberries. Chill until ready to serve. (Makes 6 servings.) Enjoy !


Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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10/20/12 3:04 P

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Sounds so yummy ! emoticon for sharing !

Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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10/20/12 2:49 P

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2-Ingredient Pumpkin Soup

With this rich and creamy soup, you might not even miss pumpkin pie...well, maybe.

Time needed
15 minutes preparation + 40 minutes cooking


Ingredients

* 2 lbs. peeled pumpkin or other winter squash
* 4-5 C. chicken or other stock
* salt and freshly ground black pepper to taste

Directions

Place pumpkin or squash in a saucepan with stock to cover and a pinch of salt. Turn the heat to high and bring to a boil. Cover and adjust heat so that the mixture simmers. Cook until the pumpkin is very tender, about 30 minutes.

Place the mixture, in batches if necessary, in the container of a blender and puree until smooth. Reheat, adjust seasoning and serve.

Edited by: IAM_HIS2 at: 10/20/2012 (14:49)
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Mama's Barbeque Sauce



2 tablespoons butter


1 red onion, diced


1 clove garlic, crushed


6 tomatoes, diced


1/4 cup ketchup


2 tablespoons prepared Dijon-style mustard


2 tablespoons brown sugar


2 tablespoons honey


1 teaspoon cayenne pepper


1 tablespoon ground chili powder


1 tablespoon Worcestershire sauce
.
Directions


1.Melt the butter in a medium saucepan over medium heat. Stir in the onion and garlic and saute for 5 minutes. Add the tomatoes, reduce heat to medium low and simmer for 15 minutes. Then add the ketchup, mustard, brown sugar, honey, cayenne pepper, chili powder and Worcestershire sauce.
2.Simmer for 60 more minutes, then transfer mixture to a blender or food processor and puree until smooth. Enjoy !


Hello sparkfamily! Please visit my page to see the teams that I lead as all of them will not fit here! I am looking forward to seeing you there! Remember to keep HEALTHY at the top of your daily list! You can do it! Hugs, Rose:))


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