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1/27/14 3:29 P

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www.closetcooking.com/2013/11/roaste
d-
green-bean-red-pepper-quinoa.html


Roasted Green Bean Red Pepper Quinoa Salad
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

A quinoa salad with roasted red peppers, roasted green beans and feta in a balsamic vinaigrette.


ingredients
2 red bell pepper, cut in half and seeds removed
1 pound green beans, trimmed and cut into bite sized pieces
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 3/4 cups water (or vegetable broth)
1/4 cup feta, crumbled
1/4 cup walnuts, coarsely chopped and toasted
1/4 cup balsamic vinaigrette
1/2 teaspoon thyme, chopped

directions
Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let 'steam' for 20 minutes before pinching the skins off and slicing into 1/2 inch pieces.
Meanwhile, toss the green beans in the oil, thyme, salt and pepper, place them on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 30 minutes, flipping them half way through.
Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
Mix everything and enjoy.

Option: Use jarred or frozen roasted red peppers to save some time.

Note: Use 1 3/4 cups of water if your quinoa is pre-rinsed and you do not rinse it.

Option: Use farro instead of quinoa (1 cup farro + 2 cups water & simmer for 20 minutes).

Option: Use goat cheese or blue cheese instead of feta.

Nutrition Facts: Calories 290, Fat 11g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 197mg, Carbs 41g (Fiber 7g, Sugars 6g), Protein 9g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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1/27/14 3:28 P

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www.closetcooking.com/2013/04/roaste
d-
cauliflower-and-mushroom-quinoa.html



Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.


ingredients
1/2 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 3/4 cups water or broth
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup goat, feta or blue cheese, crumbled
1/4 cup balsamic vinaigrette
1/2 teaspoon thyme, chopped

directions
Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
Mix everything and enjoy.

Nutrition Facts: Calories 284, Fat 12g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 224mg, Carbs 38g (Fiber 6g, Sugars 4g), Protein 10g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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6/24/13 12:52 P

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Greek Style Zucchini Fritters
(makes 2 servings)

Ingredients:
2 cups zucchini (grated, and squeezed to drain)
1 handful fresh herbs (such as parsley, dill, mint; chopped)
2 green onions (chopped)
1/4 cup feta (crumbled)
1/2 cup flour (use whole wheat)
1 egg
salt and pepper to taste
2 tablespoons oil

Directions:
1. Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

www.closetcooking.com/2008/08/greek-
zu
cchini-fritters-with-tzatziki.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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6/24/13 12:47 P

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Cheesy Zucchini Quinoa
A cheesy zucchini and quinoa side dish that is super easy to make and it is a great way to use some of the overflowing zucchini in your garden.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients
1 cup quinoa, well rinsed
1 3/4 cups vegetable broth or water
1 medium zucchini, grated
1 cup cheddar, shredded
salt and pepper to taste


Directions
Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.
Remove from heat am mix in the zucchini, cheese, salt and pepper.


www.closetcooking.com/2012/09/cheesy
-z
ucchini-quinoa.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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6/24/13 12:46 P

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Creamy Avocado Dressing (aka Guacamole Buttermilk Dressing)
A cool and creamy avocado dressing with tangy buttermilk, fresh cilantro and lime juice along with some spicy jalapeno pepper.

Servings: makes 2 cups

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Printable Recipe
Ingredients
1 medium avocado
1 small jalapeno*
1/4 cup cilantro
1 lime, juice
1 green onion
1 clove garlic
3/4 cup buttermilk**
1/4 cup mayonnaise (completely optional)
1/2 tsp cumin seeds, toasted and ground
salt and pepper to taste
Directions
Puree everything in a blender until smooth. Store in fridge and finish within a few days.

* Leave the seeds in for more heat or remove them for less.
** Use more buttermilk to make it thinner or less to make it thicker.


www.closetcooking.com/2012/06/avocad
o-
dressing.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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4/16/13 11:52 A

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HG's Creamy Mushroom Faux-sotto
Mushroom Bliss-sotto!
Serving Size: 1/4th of recipe (about 1 cup)
Calories: 205
Fat: 2.5g
Sodium: 585mg
Carbs: 39g
Fiber: 3.5g
Sugars: 5g
Protein: 7.5g
PointsPlus® value 5*

Of course we crave creamy rice dishes complete with decadent sauces. We're not CRAZY!
But risotto is typically a calorie and fat catastrophe. Not ours, thanks to a secret ingredient:
CAULIFLOWER! So much for secrets... Enjoy!

Ingredients:
2 cups finely chopped cauliflower
1 1/2 cups fat-free vegetable broth
1 1/2 cups thinly sliced baby bella mushrooms
1 1/2 cups thinly sliced white mushrooms
1 cup diced onion
3/4 cup uncooked brown rice
1 tsp. chopped garlic
1 tsp. Italian seasoning
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
4 tsp. reduced-fat Parmesan-style grated topping
2 wedges The Laughing Cow Light Creamy Swiss cheese
Optional garnish: chopped parsley

Directions:
In a medium-large nonstick pot, combine all ingredients except Parm-style topping and
cheese wedges. Add 3/4 cup water. Stir until well mixed. Bring to a boil.
Reduce heat to medium low. Cover and simmer for about 35 minutes, until rice is cooked
and veggies are tender.
Add Parm-style topping and cheese wedges, breaking the wedges into pieces. Cook and
stir until cheese has melted and is evenly distributed. Serve and enjoy!
MAKES 4 SERVINGS

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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1/20/13 12:00 A

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Buffalo Chicken Dip
All of the flavours of buffalo chicken wings in a hot cheesy dip!

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients
1 cup chicken, cooked and shredded (use chicken breast)
1/4+ cup hot sauce (such as Frank's Red Hot)
4 ounces cream cheese, room temperature (use lowfat)
1/2 cup sour cream (use FF)
1/4 cup mayonnaise
1/4 cup blue cheese, crumbled (use reduced fat)
3/4 cup cheddar cheese, shredded

Directions
Mix everything, pour it into a baking dish and bake in a preheated 350F oven until bubbling and golden brown on top, about 20-30 minutes.

Note: You can either mix the chicken into the dip or rest it on top!

This goes really well with celery and carrot sticks!

Edited by: KIERAE at: 1/20/2013 (00:01)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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1/10/13 1:41 P

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Hungry Girl's Supreme Pizza Dip
1/12th of recipe (about 1/4 cup): 78 calories, 3g fat,
346mg sodium, 6g carbs, 1g fiber, 2.5g sugars, 8g
protein -- PointsPlus® value 2*

Ingredients:
One 8-oz. tub fat-free cream cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup pizza sauce
2 tsp. garlic powder
1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1 cup finely chopped mushrooms
3/4 cup finely chopped onion
3/4 cup finely chopped bell pepper
15 slices turkey pepperoni (Hormel's is best!), chopped


Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, stir cream cheese until smooth. Add mozzarella cheese, pizza sauce, and
1 1/2 tsp. garlic powder. Stir until uniform.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add soy crumbles
and sprinkle with remaining 1/2 tsp. garlic powder. Cook and stir until hot, 2 - 4 minutes.
Add the hot soy crumbles to the large bowl, and stir well. Remove skillet from heat and
clean, if needed. Re-spray and return to medium-high heat. Add mushrooms, onion, and
bell pepper. Cook and stir until softened, 6 - 8 minutes.
Transfer cooked veggies to a medium bowl, and blot away excess moisture. Stir veggies
into the cream cheese mixture.
Add half of the chopped pepperoni, and stir well. Transfer to the baking pan.
Top with remaining chopped pepperoni. Bake until hot, about 15 minutes. 12 servings

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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1/2/13 11:40 A

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This is a phase 1 dip IF you substitute veggie strips for the bread. P2 you can use pita or naam.

www.closetcooking.com/2011/02/greek-
7-
layer-dip.html



Greek 7 Layer Dip
(makes 4 servings)

Ingredients:
1 1/2 cups hummus
1 cup tzatziki (there is a link in the recipe for you to make yur own)
1 cup tomato (diced and mixed with 1 tablesoon lemon juice and 1/2 teaspoon oregano)
1/2 cup cucumber (cut into small pieces)
1/4 cup red onions (diced)
1/4 cup feta (crumbled)
1/4 cup kalamata olives (pitted and coarsely chopped)
1 handful mint (chopped)
4 whole wheat pitas (cut into triangles and toasted until just crispy)

Directions:
1. Assemble dip starting with the hummus and stacking each ingredient on top of the last.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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5/23/12 6:06 P

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Better than Nutella:

chocolatecoveredkatie.com/2012/01/09
/b
etter-than-nutella/


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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ALOVEBEAM's Photo ALOVEBEAM Posts: 1,313
2/2/12 9:54 A

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/31/11 4:06 P

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www.thekitchn.com/thekitchn/h
ors-doeuv
res/easy-appetizer-roasted-ed
amame
-with-sea-salt-and-cracked-pepper-139397




Roasted Edamame with Sea Salt and Cracked Black Pepper

Makes roughly 2 cups



16 ounces frozen shelled edamame

2 teaspoons extra-virgin olive oil

1 teaspoon sea salt

1/2 teaspoon freshly-cracked black pepper

(or 1-2 teaspoons alternate seasoning)

If you have time, thaw the edamame for an hour or so before baking in a strainer over a bowl (to catch the melting liquid). This will reduce the roasting time.

Preheat the oven to 375°F.

Pour the edamame in a strainer and run under warm water for a few seconds to melt any ice crystals. Spread the edamame on a clean dish towel and pat gently with another dish towel to dry them as much as possible.

In a mixing bowl, toss the edamame with the olive oil, salt, and pepper (or other seasonings). Taste one of the edamame and add more seasonings if desired.

Spread the edamame in a single layer on a sheet pan and roast for 30-40 minutes. Stir every 10 minutes and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you'll hear them "singing" as steam escapes from inside the bean.

Remove the pan from the oven and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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2/4/11 1:51 P

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Kalyn's Ham & Dill Pickle appetizer

kalynskitchen.blogspot.com/2011/02/e
as
y-recipe-for-ham-and-dill-pickle.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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1/12/11 12:39 P

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Simply the Pesto
PER SERVING (1/4th of recipe, about 2 tbsp.): 68 calories, 5g fat, 228mg sodium, 3g carbs, 0.25g fiber, 0.5g sugars, 3g protein -- PointsPlus™ value 2*

Ingredients:
1 cup fresh basil leaves
1/4 cup fat-free ricotta cheese
2 tbsp. reduced-fat Parmesan-style grated topping
2 tbsp. pine nuts
1 tsp. olive oil
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper, or more to taste

Directions:
Place all ingredients in a small blender or food processor, and blend/process until a smooth paste forms. If you like, add additional salt and pepper to taste. Refrigerate until ready to serve!

MAKES 4 SERVINGS

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/3/10 11:52 A

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Slam Dunk!
Hungry Girl's Crab Dip
For something creamy, delicious, and CRAB-TASTIC to dip things in, don't look to restaurants! Our new swap ROCKS... and it's not just a dip for baked chips and cut veggies. Try stuffing a chicken breast, a bell pepper, or even just your face with it... sans chips!

Ingredients:
1/4 cup fat-free cream cheese
2 wedges The Laughing Cow Light Creamy Swiss cheese
One 14-oz. can artichoke hearts, drained and chopped
8 oz. (about 1 1/2 cups) roughly chopped imitation crabmeat or high-quality real crabmeat
1/2 cup fat-free sour cream
1 tsp. chopped garlic
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper, or more to taste
1/8 tsp. salt, or more to taste
1/8 tsp. cayenne pepper, or more to taste
2 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Place cream cheese and cheese wedges in a large microwave-safe bowl. Microwave for 30 - 45 seconds, until soft. Stir until blended.

Add all other ingredients except Parm-style topping to the bowl. Mix thoroughly.

Microwave for 1 minute; stir well. Top with Parm-style topping and microwave for 1 additional minute, or until dip is warm. Dig in!

MAKES 8 SERVINGS


Serving Size: 1/3 cup
Calories: 79
Fat: 1.5g
Sodium: 556mg
Carbs: 9g
Fiber: 0.75g
Sugars: 3.5g
Protein: 6.5g

POINTS® value 2*


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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SHASHEE71's Photo SHASHEE71 SparkPoints: (8,195)
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4/8/10 12:50 P

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Ohhh...Kierae you said the magic words "corn nut." I love those things. Now I can't wait to try these Roasted Chick Peas. If they are even remotely similar, I am all over it!

Thank you!

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind." — Dr. Seuss

~♥~ Sheryl ~♥~



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4/8/10 12:42 P

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They get as crunchy as you like - ie not quite as hard as a corn nut but close.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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SHASHEE71's Photo SHASHEE71 SparkPoints: (8,195)
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4/8/10 11:56 A

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Please tell me a little bit about Roasted Chick Peas.

I guess they are a snack...do they get crunchy like a nut?

They sound so good, but wasn't sure what the consistancy was? I am going to try them out.

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind." — Dr. Seuss

~♥~ Sheryl ~♥~



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1/27/10 12:16 A

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Edamame-Ginger Dip
From EatingWell: September/October 2009

Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with veggies

6 servings, about 1/4 cup each | Active Time: 15 minutes | Total Time: 1 1/4 hours
Ingredients

* 8 ounces frozen shelled edamame
* 1/4 cup water
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon minced fresh ginger
* 1 tablespoon rice vinegar
* 1 tablespoon tahini
* 1 clove garlic
* 1/8 teaspoon salt
* Hot pepper sauce to taste

Preparation

1. Cook edamame according to package directions.
2. Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.

Nutrition

Per serving : 70 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 5 g Protein; 2 g Fiber; 196 mg Sodium; 31 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fat, 1/2 starch
Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 5 days.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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1/25/10 1:08 P

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Sorry my mail was borked so I didn't receive notification!

I see Morticia answered under the general forum..

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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MCASE96's Photo MCASE96 Posts: 213
1/25/10 11:29 A

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Can someone please answer my question??

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1/21/10 4:54 P

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I have a question about the Teryaki Glaze....I'm not familiar with wines, even cooking....can anything be substituted for the sherry? I do have red and white cooking wines on hand.

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12/29/09 7:49 P

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Baked crispy Kale (great snack!):

steamykitchen.com/6926-crispy
-kale-rec
ipe.html


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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12/11/09 9:02 P

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Spicy Sweet Potato Spread

This makes a very tasty spread especially nice on dark sweet pumpernickel bread. It would also be a tasty dip for vegetables and some fruit as well.

Spicy Sweet Potato Spread

Ingredients:

* 1 sweet potato
* 1-2 splashes chili oil or Tabasco
* 1/2 teaspoon ginger powder
* 1-2 teaspoon maple syrup (use sugar free)
* very small pinch of salt

Spicy Sweet Potato Spread
Directions:

1. Peel the sweet potato and slice in large pieces.
2. Place in a steam and steam until soft.
3. Puree the cooked sweet potato to a smooth consistency.
4. Add the seasonings.
5. Taste to season and season to taste. We did not want a salty flavor, we wanted a sweet spread, but with a slight kick of warmth both immediately on the tongue (from the chili or Tabasco) and a longer lasting warmth gotten from the ginger.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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12/10/09 2:14 P

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Chipotle Scalloped Sweet Potatoes
Makes: 8 to 10 servings
Prep: 35 minutes
Bake: 40 minutes
Stand: 10 minutes

Chipotle Scalloped Sweet Potatoes
Ingredients

* 2-1/2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
* 1/2 cup chopped onion
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 teaspoon salt
* 1-1/2 cups milk
* 1-1/2 teaspoons finely chopped canned chipotle peppers in adobo sauce
* 6 ounces queso quesadilla, queso blanco, or Monterey Jack cheese, shredded (1-1/2 cups)

Directions

1. Preheat oven to 350 degrees F. In a 4-quart Dutch oven cook sweet potato slices in lightly salted boiling water for 5 minutes; drain and set aside. Grease a 2-quart oval or rectangular baking dish; set aside.

2. For sauce, in a small saucepan cook onion in hot butter about 5 minutes or until tender. Stir in flour and salt. Add milk all at once; stir in chipotle pepper. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat; stir in cheese.

3. Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers.

4. Bake, covered, for 25 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Let stand for 10 minutes before serving. Makes 8 to 10 servings.
Nutrition Facts

* Servings Per Recipe 8 to 10 servings
* Calories 169,
* Total Fat (g) 6,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 19,
* Sodium (mg) 234,
* Carbohydrate (g) 24,
* Total Sugar (g) 7,
* Fiber (g) 3,
* Protein (g) 6,
* Vitamin C (DV%) 32,
* Calcium (DV%) 15,
* Iron (DV%) 5,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/24/09 11:59 P

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Sweet Potato & Cranberry Saute
Start to Finish: 30 minutes

Sweet Potato & Cranberry Saute
Ingredients

* 3/4 cup apple juice or apple cider
* 1 pound sweet potatoes, peeled and cut into 1/4-inch slices (about 3 cups)
* 1 cup coarsely chopped cooking apple
* 2 tablespoons dried cranberries
* 2 tablespoons pure maple syrup or maple-flavored syrup (use sugar free)
* 2 tablespoons rum (optional)
* 1/4 teaspoon salt
* 2 tablespoons chopped hazelnuts (filberts) or walnuts, toasted

Directions

1. In a large skillet heat apple juice. Add sweet potato slices, spreading evenly. Cook, covered, over low heat about 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum (if desired), and salt. Cook, covered, over low heat for 3 to 4 minutes more or just until apple is tender.

2. Uncover; boil gently for 3 to 4 minutes more or until liquid is syrupy. Spoon into a serving bowl. Sprinkle with nuts.

3. Makes 4 servings
Nutrition Facts

* Calories 197,
* Total Fat (g) 3,
* Saturated Fat (g) 0,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 0,
* Sodium (mg) 208,
* Carbohydrate (g) 42,
* Total Sugar (g) 21,
* Fiber (g) 5,
* Protein (g) 3,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 7,
* Calcium (DV%) 5,
* Iron (DV%) 7,
* Starch (d.e.) 1,
* Fruit (d.e.) 1,
* Other Carbohydrates (d.e.) .5,
* Fat (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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11/24/09 11:57 P

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Celery Root and Sweet Potato Cakes
Makes: 16 cakes
Prep: 30 minutes
Cook: 5 to 6 minutes per batch

Celery Root and Sweet Potato Cakes
Ingredients

* 1-1/2 tsp. cumin seeds
* 2 eggs, slightly beaten
* 3 Tbsp. olive oil
* 2 cloves garlic, minced
* 1/2 tsp. salt
* 12 oz. celery root or parsnips (1 medium celery root or 3 medium parsnips), peeled and shredded
* 12 oz. sweet potato (2 small), peeled and shredded
* 2 to 4 Tbsp. olive oil
* Dairy sour cream or applesauce (optional)

Directions

1. In a small dry skillet toast cumin seeds over medium heat for 2 to 3 minutes or until lightly toasted. Remove from heat; cool. Crush slightly with a mortar and pestle or rolling pin.

2. In a large bowl combine eggs, the 3 tablespoons olive oil, garlic, salt, and crushed cumin seeds. Stir in shredded celery root and sweet potato until combined. Form mixture into 16 cakes, stirring frequently to keep egg mixture well distributed.

3. In a large skillet heat 1 tablespoon of the remaining olive oil over medium-high heat. Carefully place some of the cakes in hot skillet. Cook over medium-high heat 5 to 6 minutes or until golden brown, turning once. Repeat with remaining vegetable mixture, adding additional oil as needed during cooking. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels.

4. Place cooked cakes on baking sheet in a 300 degree F. oven to keep warm while cooking remaining batches. Serve with sour cream or applesauce. Makes 16 cakes.

Test Kitchen Tip: For quicker preparation, use shredding blade of food processor to shred peeled celery root and sweet potatoes.
Nutrition Facts

* Servings Per Recipe 16 cakes
* Calories 62,
* Total Fat (g) 5,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 3,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 26,
* Sodium (mg) 93,
* Carbohydrate (g) 3,
* Total Sugar (g) 1,
* Fiber (g) 1,
* Protein (g) 1,
* Vitamin C (DV%) 6,
* Calcium (DV%) 1,
* Iron (DV%) 2,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/17/09 4:19 P

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Mushroom-Wild Rice Stuffing
Makes: 12 servings
Prep: 15 minutes
Cook: 45 minutes


Ingredients

* 1 cup uncooked wild rice
* 4 cups water
* 1 cup uncooked brown rice
* 1 tablespoon instant chicken bouillon granules
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 8 cups sliced fresh mushrooms (such as stemmed shiitake, baby portobello, and/or button)
* 2 cups chopped celery
* 1 cup chopped onion
* 2 cups shredded carrots

Directions

1. Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

2. Stir in mushrooms, celery, and onion. Return to boiling; reduce heat to medium-low. Cover and cook about 25 minutes more or until rice is tender, stirring occasionally. Drain. Stir in carrots. Serve immediately. Makes 12 servings.

Make-Ahead Tip: Prepare Mushroom-Wild Rice Stuffing as directed; spoon into a 3-quart casserole. Cover and refrigerate for up to 24 hours. Bake, covered, in a 325 degree oven for 65 to 75 minutes or until heated through.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/17/09 4:17 P

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Hot Artichoke and Asiago Cheese Dip
Prep: 20 min.
Bake: 45 min.

Ingredients

* Baked ww Pita Chips
* 1 8-ounce package cream cheese, softened (lowfat/ff)
* 4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
* 2 cloves garlic
* 1 14-ounce can artichoke hearts, drained
* 1 cup bottled roasted red sweet peppers, drained
* 1 cup sliced fresh mushrooms
* 1/2 cup sliced green onion
* Bottled roasted red sweet pepper strips (optional)
* Fresh parsley leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips. Set aside.

2. In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.

3. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)

4. Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves. Makes 12 servings.

5. Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.

6. Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Stir into cheese mixture. Transfer to baking dish and bake as directed.
Nutrition Facts

* Calories 126,
* Total Fat (g) 10,
* Saturated Fat (g) 7,
* Cholesterol (mg) 31,
* Sodium (mg) 271,
* Carbohydrate (g) 4,
* Fiber (g) 2,
* Protein (g) 5,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 59,
* Calcium (DV%) 11,
* Iron (DV%) 7,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/17/09 4:16 P

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Feta Cheese Appetizers
Makes: 36 appetizers
Prep: 15 minutes
Cook: 4 minutes
Broil: 2 minutes

Ingredients

* 1 small onion, finely chopped (1/3 cup)
* 3 cloves garlic, minced
* 2 teaspoons olive oil or cooking oil
* 1 teaspoon toasted sesame oil
* 1 8-ounce package cream cheese, cut up (lf/ff)
* 4 ounces crumbled feta cheese (reduced fat/ff)
* 1/2 cup chopped pitted kalamata olives or ripe olives
* 1/4 cup chopped roasted red sweet peppers
* 1 teaspoon dried dillweed
* 3 ww pita bread rounds

Directions

1. Preheat broiler. In a medium skillet cook onion and garlic in olive oil and sesame oil over medium heat for 4 to 5 minutes or until onion is tender. Remove from heat. Add cream cheese and feta cheese; stir until mixture is nearly smooth. Stir in olives, sweet peppers, and dillweed. Set aside.

2. Using a long serrated knife, split pita rounds in half horizontally to form two circles. Place, cut side up, on a large ungreased baking sheet. Broil 3 inches from heat for 1 minute or until pita rounds are lightly toasted.

3. Spread each pita round with about 1/3 cup of the cheese mixture. Broil about 1 minute more or until hot. To serve, use a sharp knife or kitchen scissors to cut each round into 6 wedges. Makes 36 appetizers.
Nutrition Facts

* Servings Per Recipe 36 appetizers
* Calories 51,
* Total Fat (g) 4,
* Saturated Fat (g) 2,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 10,
* Sodium (mg) 101,
* Carbohydrate (g) 4,
* Total Sugar (g) 0,
* Fiber (g) 0,
* Protein (g) 1,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 5,
* Calcium (DV%) 3,
* Iron (DV%) 1,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/17/09 4:13 P

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Hot Fennel Cheese Dip
Makes: 6 to 8 servings
Prep: 25 minutes
Bake: 15 minutes
Cook: 10 minutes


Ingredients

* 4 slices bacon
* 3 medium fennel bulbs* (8 oz. each)
* 2 cloves garlic, minced
* 1 8-ounce jar mayonnaise
* 1 8-ounce carton dairy sour cream (use lf/ff)
* 1 4-ounce package crumbled blue cheese
* 20 dried whole black or pink peppercorns, crushed
* finely shredded Parmesan cheese (about 2 tablespoons)
* fine dry ww bread crumbs (about 2 tablespoons)
* Radishes and/or Belgian endive leaves

Directions

1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.

2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.

3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture.

4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not overbake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings.

* Test Kitchen Tip: You may substitute 4-1/2 cups shredded cabbage or 3-1/2 cups chopped cauliflower for the fennel. Cook as directed.
Nutrition Facts

* Servings Per Recipe 6 to 8 servings
* Calories 553,
* Total Fat (g) 51,
* Saturated Fat (g) 16,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 18,
* Cholesterol (mg) 72,
* Sodium (mg) 896,
* Carbohydrate (g) 11,
* Total Sugar (g) 0,
* Fiber (g) 3,
* Protein (g) 13,
* Vitamin C (DV%) 20,
* Calcium (DV%) 34,
* Iron (DV%) 2,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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11/6/09 10:22 P

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Baked Sweet Potato Fries

INGREDIENTS:
3 large sweet potatoes, washed thoroughly
2 tbsp olive oil
dried basil
dried parsley
dried oregano
garlic powder
paprika
salt and pepper

Preheat the oven to 365°.

Cut the fried in thin strips. Peel them first if you prefer ‘e, that way. Leaving the skin on is good too.

In a bowl, put the sweet potato fries. Drizzle 1 tbsp of olive oil. Sprinkle dried parsley, dried oregano, dried basil, paprika, garlic powder, salt and pepper. Mix everything together with your hands making sure everything is coated.

Using two cookie sheet pans, drizzle half a tbsp of olive oil on the pans. Brush the oil all over. Lay the sweet potato fries on top.

Bake it in the oven for 35-40 minutes. Ranch dressing is a good dip for Baked Sweet Potato Fries.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/9/09 3:33 P

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Parmesan Spinach Cakes
From EatingWell: September/October 2008

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

4 servings, 2 spinach cakes each | Active Time: 15 minutes | Total Time: 40 minutes
Ingredients

* 12 ounces fresh spinach, (see Note)
* 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
* 1/2 cup finely shredded Parmesan cheese, plus more for garnish
* 2 large eggs, beaten
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Nutrition

Per serving : 141 Calories; 8 g Fat; 4 g Sat; 3 g Mono; 123 mg Cholesterol; 6 g Carbohydrates; 13 g Protein; 2 g Fiber; 456 mg Sodium; 560 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 medium-fat meat
Tips & Notes

* Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

* Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
* Weights & Measures
* 10 ounces trimmed mature spinach=about 10 cups raw
* 10 ounces baby spinach=about 8 cups raw


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/9/09 3:29 P

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Black Bean-Smothered Sweet Potatoes
From EatingWell: December 2005/January 2006, EatingWell Serves Two

For a quick and satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomato adds protein, making it a nutritionally complete entree. Be sure to eat the potato skin; it's full of fiber.

2 servings | Active Time: 15 minutes | Total Time: 20 minutes
Ingredients

* 2 medium sweet potatoes
* 1 15-ounce can black beans, rinsed
* 1 medium tomato, diced
* 2 teaspoons extra-virgin olive oil
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 2 tablespoons reduced-fat sour cream
* 2 tablespoons chopped fresh cilantro

Preparation

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)
2. Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Nutrition

Per serving : 351 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 6 mg Cholesterol; 61 g Carbohydrates; 11 g Protein; 12 g Fiber; 468 mg Sodium; 541 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1/2 vegetable, 1 very lean meat, 1 fat

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/9/09 2:38 P

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Island Red Beans (Habichuelas Coloradas Grandes)
From EatingWell: September/October 2007

Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.

8 servings, about 3/4 cup each | Active Time: 20 minutes | Total Time: 50 minutes
Ingredients

* 1 tablespoon extra-virgin olive oil
* 4 cloves garlic, crushed and peeled
* 2 Anaheim or poblano chile peppers, finely diced
* 1 small onion, finely diced
* 1/2 cup packed finely chopped fresh cilantro, plus more for garnish
* 4 15-ounce cans red kidney beans, rinsed (see Dried Bean Variation)
* 1/2 cup tomato sauce
* 1/2 teaspoon dried oregano, crushed
* 1/4 teaspoon freshly ground pepper
* 1/8 teaspoon salt
* 1-3 cups water

Preparation

1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add garlic, chile peppers, onion and cilantro and cook, stirring, until the onion is softened, 3 to 4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. Add 1 to 3 cups water. (Usually the beans are covered by at least 1 inch of water. The more “wet” you like your beans, the more water you should add.) Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired. Dried Bean Variation: To use dried beans instead of canned beans, sort 1 pound red kidney beans, discarding any debris. overnight soak: Rinse beans and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight; drain. quick soak: Rinse beans and place in a large pot. Cover with water and bring to a boil.

Nutrition

Per serving : 221 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 38 g Carbohydrates; 12 g Protein; 15 g Fiber; 616 mg Sodium; 691 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 very lean meat
Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 2 days.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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10/5/09 6:58 P

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Lentil & Bulgur Pilaf with Green & Yellow Squash
From EatingWell: Fall 2004, March/April 1997, The Essential EatingWell Cookbook (2004)

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.

6 servings, 1 cup each | Active Time: 30 minutes | Total Time: 45 minutes
Ingredients

* 4 1/2 cups reduced-sodium chicken broth, or vegetable broth
* 1 1/4 cups brown lentils, rinsed
* 1 medium onion, chopped
* 1 bay leaf
* 1/4 teaspoon salt, or to taste
* 1/2 teaspoon ground allspice
* Freshly ground pepper, to taste
* 3/4 cup coarse bulgur, (see Ingredient note)
* 2 tablespoons lemon juice
* 1 tablespoon extra-virgin olive oil
* 1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
* 1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
* 1 clove garlic, minced
* 2 teaspoons freshly grated lemon zest
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh cilantro, or dill

Preparation

1. Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.

Nutrition

Per serving : 259 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 42 g Carbohydrates; 17 g Protein; 13 g Fiber; 213 mg Sodium; 659 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meat, 1/2 fat
Tips & Notes

* Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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Warm Quinoa Salad with Edamame & Tarragon
From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a slightly nutty taste, a complement to the walnuts and a foil to the lemony tarragon dressing. Try this salad over greens of any sort: fresh arugula, Boston lettuce leaves or wilted spinach.

4 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients

* 1 cup quinoa, (see Note)
* 2 cups vegetable broth
* 2 cups frozen shelled edamame, thawed (10 ounces)
* 1 tablespoon freshly grated lemon zest
* 2 tablespoons lemon juice
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
* 1/2 teaspoon salt
* 1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
* 1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)

Preparation

1. 1.Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.

Nutrition

Per Serving : 404 Calories; 18 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 46 g Carbohydrates; 17 g Protein; 16 g Fiber; 645 mg Sodium; 319 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 very lean meat, 3 fat (mono)

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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10/5/09 6:41 P

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Butternut Squash & Pepita Dressing
From EatingWell: October/November 2005

This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at health-food stores and in the Southwestern aisle of gourmet markets. If you can't find them, substitute slivered almonds.

12 servings, about 3/4 cup each | Active Time: 1 hour | Total Time: 1 3/4 hours
Ingredients

* 1 1-pound loaf sourdough bread, crusts removed, cut in 1/2-inch cubes (about 10 cups)(*you can use sourdough or a combo of ww/grain breads)
* 1/3 cup pepitas
* 3 teaspoons butter, divided
* 2 tablespoons canola oil, divided
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 small butternut squash, (about 1 1/2 pounds), peeled, halved, seeded and diced
* 8 ounces shiitake mushrooms, stemmed, halved and thinly sliced
* 2 Granny Smith apples, peeled and chopped
* 1/2 cup tequila
* 1 tablespoon finely chopped fresh sage
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 cup reduced-sodium chicken broth

Preparation

1. Preheat oven to 250 degrees F. Place bread on a baking sheet and bake, turning once, until dry and toasty but not browned, 10 minutes.
2. Increase oven heat to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
3. Place pepitas in a small dry skillet over medium-low heat. Toast, stirring occasionally, until lightly brown and fragrant, 3 to 4 minutes. Transfer to a large bowl.
4. Heat 2 teaspoons butter and 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, celery and squash; cook, stirring often, until the onion softens, 4 to 5 minutes. Transfer the vegetables to the bowl with the pepitas.
5. Return the pan to medium heat; heat the remaining 1 teaspoon butter and 1 teaspoon of the remaining oil. Add mushrooms and apples; cook, stirring frequently, until softened, about 4 minutes. Stir in tequila. (If the contents flame, cover the skillet immediately and set aside for 15 seconds or until the fire is out.) Continue cooking until most of the liquid has evaporated, about 2 minutes. Transfer to the bowl.
6. Stir the toasted bread cubes, sage, cumin, salt and pepper into the vegetable mixture. Add broth; stir to moisten. Spread into the prepared baking dish and press down without compacting. Drizzle with the remaining 1 tablespoon oil.
7. Cover the dressing with foil and bake for 20 minutes. Uncover and continue baking until firm and lightly browned, about 25 minutes more.

Nutrition

Per serving : 232 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 3 mg Cholesterol; 32 g Carbohydrates; 6 g Protein; 3 g Fiber; 449 mg Sodium; 298 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat (mono)
Tips & Notes

* Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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10/5/09 6:39 P

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Butternut & Barley Pilaf
From EatingWell: December 2005/January 2006

Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan.

6 servings, 2/3 cup each | Active Time: 20 minutes | Total Time: 1 hour
Ingredients

* 2 teaspoons extra-virgin olive oil
* 1 medium onion, chopped
* 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
* 1 3/4 cups water
* 1 cup pearl barley
* 2 cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
* 1/3 cup chopped flat-leaf parsley
* 1 teaspoon freshly grated lemon zest
* 1 tablespoon lemon juice
* 1 clove garlic, minced
* 1/4 teaspoon salt, or to taste
* Freshly ground pepper, to taste

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

Nutrition

Per serving : 194 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 1 mg Cholesterol; 40 g Carbohydrates; 6 g Protein; 8 g Fiber; 149 mg Sodium; 457 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch,1 vegetable
Tips & Notes

* Tip: To save time, use conveniently peeled and cubed butternut squash, available in many supermarkets in the fall and winter.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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3/13/09 11:00 A

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Broccoli Slaw Salad (to be beachy, leave out the raisins) P2 with the apples in it:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=535017


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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2/24/09 3:59 P

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Mexican bean Dip

2 cans fat free refried beans
1 c. shredded cheese
1/2 jar salsa

Combine and heat until bubbly and cheese is melted. Serve.


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White Bean Dip
1/2 cup white kidney beans
1/2 can tuna
1 Tablespoon Miracle Whip (or EVOO)
1/4 cup dill pickle slices
pepper
garlic

EDITED TO ADD: Whip this up in a food processor.


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2/21/09 10:09 A

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south beach teriyaki sauce

Makes 1 1/2 cups
Recipe from The South Beach Diet® Cookbook.

Nutritional Information
30 calories
0 g total fat (0 g sat)
0 mg cholesterol
5 g carbohydrate
1 g protein
0 g fiber
420 mg sodium

Ingredients
1/2 cup light soy sauce
1/2 cup dry sherry
1/4 cup sugar-free pancake syrup
1/4 cup ground arrowroot
3 tablespoons red wine vinegar
4 cloves garlic, crushed
1 teaspoon ground ginger
1/4 teaspoon hot-pepper sauce
preparation
Instructions
In a food processor, combine the soy sauce, sherry, syrup, arrowroot, vinegar, garlic, ginger, and hot-pepper sauce. Pulse until smooth. (Keeps covered in the refrigerator for 1 week.)

Edited by: KIERAE at: 2/21/2009 (10:10)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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1/30/09 2:38 P

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Crispy Roasted Chickpeas with Moroccan Spices
(Inspired by a recipe from The South Beach Diet Cookbook and the Moroccan Spice Mix from Fine Cooking Magazine.)

1 can chickpeas (garbanzo beans)
1 T olive oil
1/4 - 1/2 tsp. Moroccan Spice Mix
salt to taste (I used about 1/4 tsp. kosher salt)

Spice Mix:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.)

Preheat oven to 350 F. (I was making this in my favorite Oster Toaster Oven, If you're using a regular oven, I'd double the recipe and use a large cookie sheet.)

Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.

While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.) Serve warm or let cool.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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1/28/09 12:39 P

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bump

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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10/5/08 8:01 P

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PUMPKIN DIP
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 3 cups

16 ounces canned pumpkin
8 ounces low fat cream cheese
1 teaspoon pumpkin pie spice
Powdered sugar to taste (sub in splenda)

In a food processor, mix the pumpkin, cream cheese and pumpkin pie spice until smooth. Add sugar to taste until desired sweetness is reached.



KITCHEN NOTES
Be sure to get 100% pumpkin, not pumpkin pie mix which is already spiced and sugared.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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Garlic Feta Dip
Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 8 servings

Start with 2 cloves garlic in this creamy, tangy dip and add more if you can handle it. Serve with toasted Greek pita and raw vegetables.

INGREDIENTS:

1 cup crumbled feta cheese
1/2 cup low fat/ff sour cream
1/2 cup plain low fat/ff yogurt
2 cloves garlic, peeled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS:

1. Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with salt and pepper.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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10/3/08 2:56 P

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Grilled Cheese with Apples, Gruyere and Rosemary:

* 4 slices of sugar-free whole grain bread
* 1 1/2tsp. Dijon mustard
* 1 tsp. fresh rosemary, chopped
* 1 Granny Smith apple, peeled and thinly sliced
* Some sharp Gruyere cheese, thinly sliced
* 1 tsp. extra-virgin olive oil

In a small bowl, combine the Dijon mustard and rosemary, stirring well to blend. Spread a bit of the herbed mustard on one slice of the whole grain bread. Top with some thinly sliced gruyere cheese to cover, then layer on some slices of apple. Top with additional cheese and the remaining slice of bread. Reserve. Repeat the steps for the second sandwich.

Heat the oil in a large, non-stick skillet over medium to medium-high heat. Add the sandwiches and grill, turning as necessary until the sandwiches are brown and the cheese has melted fully. Serve and enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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8/20/08 2:21 P

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Beef jerky
Ingredients:
2 pounds of boneless beef top round, fat trimmed, partially frozen
1 cup of Worcestershire sauce (I used Whole Foods brand because other brands have high-fructose corn syrup in the ingredients)
1/2 cup of water
4 garlic cloves minced
4 teaspoons of chile powder
2 teaspoons of chipotle powder
2 teaspoons of black pepper
1 teaspoon of salt
1 teaspoon of cayenne

Method:
1. Slice the partially frozen beef into long strips about 1/8 of an inch thick.
2. Mix all the other ingredients together, except for the cayenne.
3. Place the beef in the marinade and let it sit, refrigerated, for at least six hours.
4. After the beef has marinated, wipe off the excess liquid and pieces of minced garlic and place on foil-lined sheets with no overlap. Sprinkle meat with cayenne pepper.
5. Cook in the oven at 175 for three hours and then turn over strips. Cook for another 2-3 hours. (depending on the heat of your oven—some are hotter than others). It’s ready when it’s dry and has the texture of leather but not so dry that it’s brittle and snaps.
Keeps in the refrigerator for three weeks.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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8/20/08 10:53 A

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Cauliflower Doritos-style chips

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese (can not use fat free cheese due to the melting point. So do not go lower than part skim or 2%)


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/4 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.

Notes: Recipes can be halved for less chips.

Store on rack until crisp and then in an open container to prevent moisture.

After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

Makes 72 chips.


Nutritional Information (Per 12 chips, 1/6 of recipe): Calories: 239, Carbohydrates: 4g, Fiber: 1.5g, Net Carbohydrates: 2.5 g, Protein: 15 g, Fat: 20 g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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8/20/08 10:51 A

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Zucchini Doritos-style chips


1 large zucchini, shredded
2 eggs
2 cups cheese (can not be fat free cheese due to melting point so don't go lower than part skim or 2%)


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.
After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

Makes 36 chips.


Nutritional Information:(Per 12 chips, 1/3 of recipe): Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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8/15/08 9:21 P

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Recipe courtesy of:
Fatfree Vegan Kitchen

Roasted Eggplant-Almond Dip

1 large eggplant
1/4 cup almonds
1/4 teaspoon mustard seed
1/2 onion, minced
1 small chile, seeded and chopped
1 teaspoon ginger root, minced
2 cloves roasted garlic
2 tablespoons plain soy yogurt
juice of half a lemon
cayenne pepper, to taste
salt, to taste

Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool.

Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed.

Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt, and two tablespoons of water, and puree.

Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan.


Makes 4 appetizer-sized servings. Per serving: 100 Calories (kcal); 5g Total Fat; (42% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 8mg Sodium; 4g Fiber. Weight Watchers Points: 2.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/10/08 11:46 A

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Barb's Curried Mango-Avocado Salad
Prep Time: 20 Minutes
Ready In: 50 Minutes
Yields: 8 servings
"Diced mango and avocado pair with a little lime, curry, and onion to make a great side dish for a barbecue. You can also dice the ingredients finer to make a nice salsa-style dip."

INGREDIENTS:
4 mangos - peeled, seeded and diced
4 avocados - peeled, pitted and diced

2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 teaspoon curry powder

DIRECTIONS:
1. Toss together the mango, avocado, onion, lime juice, and curry powder in a large bowl. Cover and refrigerate for 30 minutes before serving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/9/08 8:13 P

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BUTTERMILK GARLIC SALAD DRESSING
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2 cups

1/2 cup sour cream - I used low-fat sour cream
1/2 cup mayonnaise - I used low-fat Hellman's, my favorite mayonnaise ever
1 cup low-fat buttermilk
1 clove garlic
1 tablespoon sugar (I liked this but those on low-glycemic diets won't miss it or might use agave nectar as a substitute)
1/2 teaspoon dry mustard powder
1/4 teaspoon pimentón (what's pimenton? it's a lovely smoky Spanish paprika, one of my very favorite spices)
Kosher salt and pepper to taste

Combine in a blender. Will keep for a week or more.


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8/6/08 12:02 P

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Mashed Cauliflower with Cheese and Dill
(Makes 4-6 servings, recipe adapted slightly from Coffee and Cornbread.)

1 large head cauliflower (4-5 cups cauliflower flowerets
salt, for water to cook cauliflower
1 T butter or margarine (South Beach recommends trans-fat free margarine, but I'd probably use butter for this small amount)
3 T finely chopped fresh dill
1 tsp. fresh squeezed lemon juice
2 T half and half or milk (use milk for South Beach Diet, especially if you use butter)
1/2 C grated cheese (I used low-fat Mexican four cheese blend)
1/4 C crumbled Feta cheese (I used my favorite feta cheese)
(You could use 3/4 cup of any types of cheese that you like instead, but I liked the touch of Feta in this.)
salt and fresh ground black pepper to taste

Wash cauliflower and remove core, then cut and break into small flowerets. Bring a large pot water to a boil, add a generous amount of salt, and boil cauliflower until it is quite soft, about 20 minutes. Pour cauliflower into a colander and let it drain well for about 5 minutes. (Don't rush the draining step or the dish will probably be too waterey.)

When cauliflower is well drained, pour back into cooking pot and add butter, lemon juice, and chopped fresh dill. Mash with potato masher, until ingredients are well mixed. Add half and half or milk and both types of cheese and mash again until cheese is mixed in and cauliflower is quite soft. You can use an electric beater or food process for the final mashing if you prefer. Taste cauliflower and season to taste with salt and fresh ground black pepper. You may need to put it back on the stove and warm for 2-3 minutes before serving. Serve hot.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 11:50 A

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Cilantro Zucchini Hummus

6 cups zucchini, peeled and chopped
1/4 c tahini
1/4 c fresh lemon juice
1/4 c fresh lime juice
1/4 c olive oil
3 cloves garlic, chopped
1 tsp salt
3/4 tsp cumin
3/4 tsp smoked paprika
1/4 c fresh cilantro, chopped


Add all ingredients, except cilantro, into a blender or food processor. Process until creamy and smooth. Stir in cilantro. Serve and enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 11:49 A

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Smoked Salmon Spread
recipe courtesy Ina Garten

8 ounces ff cream cheese, at room temperature
1/2 cup ff sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced (most smoked items have sugar - look for the one with sugar at the end of the ingredient list. Avoid brown sugar cured, etc)

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well.

Chill and serve with celery sticks or cucumber slices. Or make ww pita chips/crackers

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 11:39 A

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Baked Falafel Patties with Yogurt-Tahini Sauce
(
Makes 12 Falafel patties and 1 cup of Yogurt-Tahini Sauce. Falafel recipe from The Foods of Israel Today, found on Epicurious.com by a reader named Jamie, and slightly adapted by Kalyn. Yogurt-Tahini Sauce found in Falafel Bliss at One Hot Stove, who got it from pastagirl9, a reviewer on Epicurious.)

Falafel:
1 cup dried chickpeas (also called garbanzo beans)
1 cup chopped onion
4 T chopped parsley (original recipe called for 2 T)
4 T chopped cilantro (original recipe called for 2 T)
1 tsp. salt
4 cloves minced garlic (about 2 tsp.)
1 tsp. ground cumin
1 tsp. baking powder
4 T whole wheat flour (or more, if the balls don't stick together well enough)
olive oil, for spraying baking sheet

Soak dried chickpeas in cold water for at least 8 hours, or over night. After chickpeas are well-softened, drain well.

Put chickpeas, onion, parsley, cilantro, salt, garlic, and cumin into bowl of a food processor with the steel blade attached. Pulse until mixture is well-chopped and combined, but not pureed together. Sprinkle over baking powder and flour and pulse a few more times to combine. Test one ball to see if mixture holds together, and if not add more flour until it does. (I didn't need to add more flour.) Put mixture into a plastic bowl with a tight-fitting lid and chill several hours or overnight.

When ready to bake Falafel, preheat oven or toaster oven to 400F. (I sprayed the baking sheet with olive oil and preheated the pan too, to get the outside of the Falafel extra crisp.)

Shape the mixture into 12 balls, pressing each one flat with your hands and forming into a patty not quite 1/2 inch thick. Put patties on pan and bake until lightly browned and cooked through. (Jamie baked them about 22 minutes; I was using a toaster oven and baked mine about 26 minutes, turning after 13 minutes.) Serve warm, with Yogurt-Tahini sauce if desired. Falafel is often served with Middle Eastern Tomato Salad.

Yogurt-Tahini Sauce
(I adapted the sauce recipe slightly so it had more yogurt and less tahini, but make it to your own taste.)
2/3 cup plain fat-free yogurt (I used my favorite Greek yogurt)
1/3 cup Tahini Sauce (sold in Middle Eastern stores or health food stores, usually near the peanut butter)
2 T fresh squeezed lemon juice
1/2 tsp. minced garlic
1/2 tsp. ground cumin
salt to taste
2-3 T water to thin sauce if desired
(I sprinkled the sauce with a little sumac, purely optional)

Using a whisk or mini-processor, combine ingredients. Add water as desired until it's as thin as you prefer. (I added about 2 T of water.) Serve with Falafel patties.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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8/6/08 11:30 A

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CAPONATA
Hands-on time: 25 minutes
Time to table: 1 hour
Makes 5 cups

1 tablespoon olive oil (reduced from 5 tablespoons, just not needed!)
1 large onion, diced
4 or more garlic cloves, chopped
1 anchovy, mashed (optional but wonderful)
1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread on bread or crackers)

2 large fresh tomatoes, diced small
3 tablespoons red wine vinegar
2 tablespoons capers
Salt & pepper to taste

OPTIONAL
Kalamata olives (can be added with the tomato)
Fresh basil (can be stirred in after caponata is cooked and cooled)
Toasted pine nuts (these are traditionally used to sprinkle on top)

In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerate and serve cold.


NUTRITION ESTIMATE
Per 1/4 cup: 25 Cal; 1g Protein; 1g Tot Fat; 0g Sat Fat; 4g Carb; 2g Fiber; 35mg Sodium; 0mg Cholesterol; Weight Watchers 0 points

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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7/26/08 1:22 P

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Flower Power

This swap for those notorious fried onion appetizers is slightly more complicated than our other recipes -- but it is SO, SO, SOOOO worth it! And if you share this giant thing with 3 pals (instead of 1), each serving'll have just 96 calories, 1g fat and a POINTS® value of 1*. Rock on, Bloomin' Blossom!

Ingredients:

For Onion:
1 jumbo sweet onion, not peeled
1 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/8 tsp. black pepper

For Sauce:
3 tbsp. fat-free mayonnaise
2 tsp. ketchup
1/8 tsp. seasoned salt
dash chili powder

Directions:
Preheat oven to 400 degrees. Combine ground cereal with the seasoned salt, garlic powder, and pepper. Mix well and set aside.

Cut the top half-inch of the onion off (from the pointy side, not the flat one). Leaving the root (bottom) intact, carefully peel the outside layer off.

Next, starting from the top, carefully cut the onion down and across the middle, stopping about a half-inch from the root. Repeat to make a criss-cross, cutting the onion down the middle again and stopping a half-inch from the bottom. You should now ha ve 4 sections still attached at the bottom. Cut each of those sections down the middle (from the top), again stopping before you get to the root.

Place the onion, cut side up, in a large bowl, and cover completely with ice water. Allow to sit for 5 - 10 minutes, or until "petals" open up. (You can use your hands to gently help pry them open once they've been soaking for several minutes.) Remove the onion, and dry both the onion and the bowl.

Once both are dry, place the onion back in the bowl, with the petals up. Pour the egg substitute evenly over it, making sure to get in between all the petals (use your hands to separate them). Swirl egg substitute around so the bottom and sides of the onion get coated. Then flip the onion over to drain excess egg substitute. The entire surface of the onion should be covered lightly with egg substitute. Transfer onion to a separate, dry bowl. (You'll likely have about half the egg substitute left in the first bowl.)
Slowly sprinkle ground cereal mixture evenly over the onion, making sure to thoroughly coat each petal -- again, use your hands to separate them -- flipping the onion upside-down once you're almost done coating, so that the entire surface gets coated in crumbs. (If needed, spread a little more egg substitute on any dry spots to get the crumbs to stick.) Spray a baking dish with nonstick spray, and place the onion in it with the petals facing up.

Place dish in the oven and bake for about 40 minutes (until outside is crispy and inside is soft). Meanwhile, combine sauce ingredients. When onion is done, allow it to cool slightly. If you like, carefully cut out the center of the onion (so petals are easy to remove). Serve with sauce and enjoy! MAKES 2 SERVINGS


Serving Size: half of recipe (including half of the sauce)
Calories: 192
Fat: 1.75g
Sodium: 700mg
Carbs: 54g
Fiber: 17g
Sugars: 13g
Protein: 7g

POINTS® value 3*

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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7/26/08 1:14 P

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Guac 'n Roll! Hungry Girl recipe

We KNOW guacamole, people. And we are POSITIVE you're gonna FLIP over this stuff! (Pssst... we recommend dipping cut veggies and baked tortilla chips in it!)

Ingredients:
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado's worth)
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onions
1/4 cup fat-free Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Optional: chopped cilantro, chopped jarred jalapenos, additional salt and pepper

Directions:
Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add all other ingredients except for the tomatoes, onions and optional items. Continue to mash until blended. Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos. Season to taste with salt and pepper, if needed. Enjoy! MAKES 6 SERVINGS

HG Alternative! This stuff is a great spread for sandwiches, pitas and wraps -- and it's an excellent omelette topper. Two tablespoons of it has just 29 calories and 1g fat, plus 1.25g fiber (POINTS® value 0*)!


Serving Size: 1/3 cup (1/6th of recipe)
Calories: 78
Fat: 3g
Sodium: 320mg
Carbs: 10.5g
Fiber: 3.5g
Sugars: 4g
Protein: 3.5g

POINTS® value 1*

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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7/22/08 12:34 P

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Skinny Dippin'!
phase 1

Ingredients:
One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper

Directions:
If you want to serve this dish hot, preheat oven to 350 degrees.

In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style top ping. Add the salt and cayenne pepper, and then stir until smooth.

In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.

To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.

If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

MAKES 8 SERVINGS


Serving Size: 1/3 cup (1/8th of recipe)
Calories: 91
Fat: 1.5g
Sodium: 584mg
Carbs: 11g
Fiber: 2g
Sugars: 3.5g
Protein: 7g

POINTS® value 2*

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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7/13/08 2:56 P

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South Beach Diet Barbecue Sauce (Phase 1)

Makes about 1 cup

Ingredients
1 can (8 ounces) tomato sauce
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
2 teaspoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder

Instructions
Combine all the ingredients in a resealable container. (Keeps covered in the refrigerator for 1 week.)





Nutritional Information
21 calories
0 g total fat (0 g sat)
0 mg cholesterol
6 g carbohydrate
0.5 g protein
0.5 g fiber
290 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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6/29/08 12:51 P

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Tofu and Spinach (its soo good!)

1/4 block of tofu cut into small cubes
1 bunch of spinach with stems cut off
1 tablespoon of garlic powder
1/2 tablespoon of onion powder
3 teaspoons of low sodium soy sauce
1 tablespoon of EVOO
1/2 tablespoon of Sesame oil
salt and pepper to taste.

In a hot skillet first saute the tofu with a tiny bit of EVOO and salt and pepper. When all the liquid has evaporated add in the spinach and let wilt so all of it fits in the pan well. After add all the ingredients and stir around for about 5 minutes of until all the liquid from the spinach has evaporated.

Nothing worth having is ever easy.


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6/26/08 3:04 P

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Chunky Vegetable Hash

Chunky Vegetable Hash (Phase 1)

Serves 4

Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, chopped
Pinch dried thyme
Pinch paprika
1/8 teaspoon salt
1 small red bell pepper, diced
4 large button mushrooms, roughly chopped
2 small zucchini, diced
1 small garlic clove, minced

Instructions
In a large skillet, heat oil over medium-high heat. Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened. Stir in salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer. Remove from the heat and serve hash by itself or with a poached egg.

Recipe from The South Beach Diet Supercharged.
Nutritional Information:
59 calories
4 g total fat (0.5 g sat)
6 g carbohydrate
2 g protein
2 g fiber
81 mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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6/3/08 7:44 P

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This is a very versatile sauce that goes well with pan-roasted cauliflower as well as the fried tofu, and Chicken. It would also make for a nice sauce for a satay. For those with weak tolerance for spice, be careful as this dish does pack a bit of heat. This sauce is so easy to make yet tastes deliciously complicated.


PEANUT PANANG SAUCE

2 tablespoons panang curry paste
1 can (14 oz) of lite coconut milk
1 cup peanut butter
1/4 cup fish sauce

1) Add all the ingredients into a sauce pan over medium heat.

2) Simmer on medium low heat for 10 minutes.

Makes about 2 cups of sauce.

To make things simple, I used a canned curry paste. You can also use red curry paste if you can't find the panang.


I like to use extra crunchy peanut butter.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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5/28/08 10:27 A

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Goat Cheese Olive Balls

250 grams of soft goat cheese
1/4 cup of finely chopped kalamata olives
1/2 teaspoon of red pepper flakes
1 teaspooon of very finely chopped fresh rosemary
1/2 teaspoon of sea salt
1/4 teaspoon of freshly cracked black pepper

2 teaspoons of freshly cracked mixed peppercorns for coating

In a small bowl, mash together the goat cheese, olives, red pepper flakes, rosemary, salt and black pepper. Roll into 1 inch balls. Sprinkle with a bit of the mixed peppercorns, rolling the ball around on the palm of your hand to coat. Chill for 30 minutes. Serve with thin crackers or simply consume as is.


Makes 16 - 20 spicy balls.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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5/19/08 8:32 P

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Chipotle Spinach Artichoke Dip



Ingredients:
4 oz lowfat/ff cream cheese, at room temperature
4 oz defrosted frozen artichoke hearts, chopped
3/4 cup frozen chopped spinach, defrosted and drained*
1/2 cup nonfat sour cream
1/4 cup mayonnaise (beachy)
2 shallots, sliced
2 chipotle chiles in adobo with 1 teaspoon of the adobe sauce
1 tablespoon key lime juice
1/2 teaspoon salt




Directions:
In a food processor, blend together the cream cheese, sour cream, mayo, shallots, lime juice, chipotle, and adobo sauce until very smooth. Stir in spinach, artichokes until just combined. Serve chilled.

*This should yield a packed 1/4 cup of defrosted chopped spinach.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 current weight: 146.0 
 
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5/19/08 8:29 P

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This is a very tasty spread for whole grain breads and rolls, or it can also be nice as a dip for fresh crunchy vegetables. It has a slight “peppy bite” flavor from the horseradish, but it’s not so strong as to be bitter. We’ve enjoyed it so much, I now double the recipe.

Horseradish Sunflower Spread or Dip

Yield: 1/2 cup

Ingredients:

* 30 g. (3 Tbs.) sunflower seeds
* 45 ml. (3 Tbs.) lemon sunflower oil or other vegetable oil
* 2 tablespoons water
* 2 tablespoons lemon juice
* 1 teaspoon generous horseradish
* 1 teaspoon agave syrup
* 1/2 teaspoon salt
* pepper

Directions:

Combine everything in a food processor and process until smooth.
Your spread should have a white color.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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4/24/08 1:13 P

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HG's Spinach, Mushroom and Mozzarella Supreme

PER SERVING (1/6th of casserole): 106 calories, 1g fat, 597mg sodium, 11g carbs, 3.5g fiber, 4g sugars, 8g protein -- POINTS® value 2*

A serving of this could quite possibly be the most satisfying 106 calories EVER...







Ingredients:
Two 16-oz. bags frozen chopped spinach, thawed, drained, and thoroughly patted dry
1 1/2 cups canned sliced mushrooms (about 2 medium cans or 1 large), drained
3 wedges The Laughing Cow cheese, any Light flavor, room temperature
1 cup diced onions
1/3 cup shredded fat-free mozzarella cheese
3/4 tsp. garlic powder
Optional: salt and pepper, to taste

Directions:
Preheat oven to 350 degrees.

In a pan sprayed with nonstick spray, cook onions over high heat until browned (about 3 minutes).

Make sure all excess water has been removed from spinach. In a mixing bowl, combine spinach, onions, cheese wedges, and garlic powder. Mix well.

In a medium casserole dish sprayed with nonstick spray, spread half of the spinach mixture along the bottom.

Layer half of the mushrooms evenly over the spinach mixture in the casserole dish. Then spread the remaining spinach mixture over the mushrooms. Layer the rest of the mushrooms over that.

Sprinkle the top of the casserole with the shredded cheese. Then place dish in the oven to cook for 25 - 30 minutes (until the shredded cheese layer begins to crisp slightly). If you like, season your serving to taste with salt and pepper.

MAKES 6 SERVINGS

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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4/24/08 1:12 P

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HG's Cheesy Butternut Bake

PER SERVING (1/4th of casserole): 101 calories, 1g fat, 457mg sodium, 20g carbs, 3g fiber, 5g sugars, 4g protein -- POINTS® value 2*

This stuff is the ultimate guilt-free side dish. It tastes like cheesy, fluffy, mashed sweet potatoes, only better!




Ingredients:
4 cups cubed butternut squash
2 wedges The Laughing Cow cheese, Light Original Swiss, room temperature
3/4 cup diced onions
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. salt
1/4 tsp. chili powder
1/8 tsp. pepper

Directions:
Preheat oven to 350 degrees.

Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.

Place onions in a small microwave-safe dish with 2 tbsp. water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.

Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.

Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!

MAKES 4 SERVINGS

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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3/20/08 9:53 P

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Super Fabulous Seasoned Roasted Sweet Potato Fries

***Time Saving Tip***
I buy the sweet potatoes already cut. I get a big bag at Costco

3 cups Sweet Potatoes juiliened
1/2 tsp. red pepper flakes
1 tsp chili powder
1 tsp kosher or sea salt
2tbsp olive oil
1 tbsp lime juice
1 clove of garlic
1/4 tsp cayenne pepper
1 tbsp spicy brown mustard
1/4 tsp black pepper

Pre heat oven to 400. In a large bowl, stir the olive oil, lime juice, garlic, red pepper, cayenne, chili powder, brown mustard, and black pepper. Add potatoes and mix until evenly coated. Arrange potatoes in a single lyer on a large baking sheet. Bake for 20 minutes then turn over. Bake another 10 minutes or until crispy and brown.

3 servings.

Amanda

Seize the moment, Cause tomorrow you might be dead. ~Buffy the Vampire Slayer


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3/17/08 1:32 P

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Jacque's Salsa (from a lady at my church) P1
Boil until tender - 3 cut up Jalepeno peppers
3/4 cup water
5 chicken bullion cubes
1/2 medium onion
1/2 Tbsp cumin (can probably omit this)
1 tsp granulated garlic
Blend above til mixed & then add - 1 bunch cilantro (I chop it up a bit so it will blend better).Then add - 4 drained cans of tomatoes. If you like really hot salsa make 2 cans of the tomatoes the kind w/ peppers. If you buy mexican style tomatoes you can omit cumin

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3/12/08 11:55 A

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Braised Red Cabbage with Mushrooms and Blueberries

2 largish onions
4 tablespoons of butter (SB approved)
2 tablespoons of olive oil
salt and freshly cracked black pepper to taste
1/2 cup of robust red wine
a generous 1/2 pound of mushrooms
1 teaspoon of finely minced garlic
3 tablespoons of parsley
1 cup of fresh blueberries

In a large pot, heat the oil and 2 tablespoons of the butter over medium heat. When hot, saute the onions seasoned with some salt and black pepper, until golden. Add the cabbage and red wine to the pot, season with a bit more black pepper and salt, stir to combine and cover and cook over low heat for approximately 20 minutes, or until the cabbage is cooked to your desired tenderness.

While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a wok over high heat. When hot, add the mushroom and stir and fry until the are browned. Toss with garlic and parsley and transfer to a bowl.

When the cabbage is ready, stir in the mushrooms and cook for another minute or so. Turn off the heat, toss in the blueberries and serve warm.

Approximate servings: 6

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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3/11/08 12:34 A

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Philly Cheesy Chili Dip–P1– from a box of PHILADELPHIA CREAM CHEESE Prep: 5 min Total: 6 min
1 8 oz pkg PHILEDELPHIA Neufchatel Cheese, 1/3 less fat than cream cheese, softened (can use ff cream cheese)
1 can (15 oz) chili (SB friendly, of course)
½ C KRAFT 25 Milk Shredded Reduced Fat Cheddar Cheese
2 TBSP chopped cilantro
Spread Neufchatel cheese onto bottom of microwavable pie plate, top with chili & Cheddar cheese. Microwave on HI 45 sec. Or until Cheddar is melted. Sprinkle w/ cilantro. Serve w/ assorted NABISCO crackers (SERVE WITH SB FRIENDLY CRACKERS... like triscuits on p2) serve w/ veggies on p1 Makes 3 Cups or 24 servings, 2 tbsp each

Philly cheesy Pizza Dip–P1– from a box of PHILADELPHIA CREAM CHEESE Prep: 10 min Total: 12 min
1 8 oz pkg PHILADELPHIA Neufchatel Cheese. 1/3 less fat than cream cheese, softened (can use ff cream cheese)
½ C pizza suace (SB friendly, of course)
½ C KRAFT 2% milk Shredded Reduced Fat Mozzarella Cheese
2 TBSP KRAFT 100% Grated Parmesan (for SB, use part skim... I believe)
2 TBSP each chopped red & green peppers
1 tsp italian seasoning (could use other seasonings, or omit)
Spread Nuefchatel onto bottom of microwaveable pie plate. Cover w/ pizza sauce, top w/ remaining ingredients. Microwave on HI 2 min or until heated through. Serve w/ SB friendly crackers(or veggies, or pepperoni chips might even work, if on P1). Makes 3 cups or 16 servings. 3 TBSP each.

Edited by: RHALES199 at: 3/11/2008 (00:33)
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SUPRABHA Posts: 23
3/3/08 10:28 P

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here is a great bean dip recipe...definitely let it sit for awhile before munching on it:)
Seven Salsa Dip
2 (16oz) cans of black beans, drained
10-12 cherry tomatoes, finely chopped
8 green onions, finely chopped
2 closed fresh garlic, minced
6 T. freshed chopped cilantro
4 T. olice oil
4 T. fresh lime juice
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
1 avocado
Tortilla Chips

Combine all ingredients except avocado and tortilla chips in bowl. Cover and refrigerate 8 hours (not necessary, but does help combine flavors). Mix in chopped avocado prior to serving. Makes enough for 40 people. Serve with Tortilla chips.


Create a definite plan for carrying out your desire and begin at once, whether you are ready or not, to put this plan into action. -- Napoleon Hill


 
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NATUREPHOTO's Photo NATUREPHOTO Posts: 706
2/23/08 12:20 A

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I'm slowly putting my recipes into sparkpeople so they can be used in the nutrition tracker.

Kie, Thank you for the terriaki recipe. I tweaked it a bit. Found I did not like the dry mustard so I used some dijon mustard instead.

I also found a low sodium low carb version of Firecracker marinade. Its on sparkrecipee's too.

On the dips/dressings check out Maryann's Sweet n Sour Dressing on Sparkpeople.

Maryann 195


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2/22/08 10:42 P

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Dosas (Indian-style Pancakes)
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 8 servings

INGREDIENTS:
1 cup brown rice flour
1/2 cup whole wheat flour
1 1/2 cups water
1 red onion, finely chopped
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
1/4 teaspoon white sugar
1/2 teaspoon ground turmeric

1 teaspoon ground cumin
2 teaspoons whole mustard
seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch cayenne pepper
3 tablespoons rice vinegar
1 tablespoon vegetable oil
DIRECTIONS:
1. Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
2. To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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2/20/08 1:06 A

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Mini pumpkin sage balls (appetizer or side)

Makes 16 miniballs

3 tbsp canola oil, plus more for frying sage leaves
1/2 cup finely diced onion
2 cloves garlic, minced (2 tsp)
2 1/2 tsp chopped fresh sage
3/4 cup pumpkin puree
1 large egg, beaten
1/2 tsp salt
1/4 tsp ground black pepper
16 whole sage leaves
Green pepper sauce, such as tabasco for dipping

Preheat oven to 375. Coat baking sheet with cooking spray. Heat oil in small skillet over medium-low heat. Add onion, and cook 10 minutes, or until light brown, stirring occasionally. Add garlic and chopped sage, and cook 2 minutes more. Transfer to bowl.

Combine pumpkin puree, breadcrumbs, egg, salt, and pepper in bowl with onion mixture. Form into 1 1/2 inch balls, and transfer to prepared baking sheet. Bake 10 to 15 minutes, or until bottoms are golden brown.

Pour enough oil in large skillet to coat bottom 1/8 inch. Heat over medium heat until oil shimmers. Add sage leaves in a single layer, and fry 20 to 30 seconds, or until brittle, but still bright green. Transfer to paper towel lined plate and sprinkle with salt. Serve pumpkin balls with sage leaves and green pepper sauce.

Per ball: 62 cal, 1g prot, 4g fat, 0.5 sat fat, 5g carb, 13mg chol, 115mg sod, 1g fiber, 1g sugar

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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2/20/08 12:21 A

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Goat Cheese - Asparagus Mousse
Serve with raw veggies, crackers, bread or on top of steamed asparagus.

Serves 8

3/4 lb asparagus, trimmed
2 tsp chopped fresh thyme
1 clove garlic, minced (1 tsp)
8 ounces silken tofu, drained (1 cup)
2 ounces soft goat cheese (1/3 cup)
1/8 tsp cayenne pepper

Steam asparagus 5 minutes or until very soft but still bright green. Transfer to food processor or blender, and puree with thyme and garlic, until smooth. Cool 5 minutes. Add tofu, goat cheese, and cayenne pepper, and process until smooth. Season with salt and pepper. Spoon into bowl and chill 2 hours or overnight.

Per serving: 42 calories, 4g protein, 2.5 gm fat, 1 gm sat fat, 2gm carb, 3mg chol, 185mg sodium, 1gm fiber, 1gm sugar.


Edited by: KIERAE at: 2/20/2008 (00:22)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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2/18/08 5:51 P

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Ketchup -P1
1 can (8oz) tomato sauce (no added sugar)
3/4 cup tomato paste
2 tbsp splenda
2 tsp onion powder
2 tsp light soy sauce
1 1/2 tbsp malt vinegar
Put ingredients in pan on medium heat. Simmer for 5 min, refrigerate til ready to use. Keeps for 1 week

Ketchup - South Beach Diet Recipe (Phase 1)
12 oz. tomato paste
12 oz. water
6 oz. white vinegar
5 packets of splenda
1 teaspoon onion powder
1 tablespoon salt
(Optional) pinch of cloves, cumin, other spices you might like
add all ingredients. Blend until combined.

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2/15/08 2:34 P

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Parmesan quinoa on sautéed and lemon-braised celery root

1 cup quinoa
2 cups water
4 tablespoons fresh grated parmesan
1 tablespoon olive oil
1 large celery root, peeled and cut into french-fry size sticks
1 tablespoon dried rosemary
juice of 1 large lemon
coarse ground sea salt, to taste

Scrub the quinoa under cold running water over a very fine strainer, then soak overnight with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover, letting simmer for 20 minutes or until the water is absorbed. Remove from the heat and fluff thoroughly with a fork. Stir in the parmesan cheese and set aside, covered.

Meanwhile, heat a large skillet or wok over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Drop in the celery root and sprinkle the rosemary over top. Sauté for 10-15 minutes, turning the celery root over occasionally, until the sticks have turned golden brown.

Reduce the heat to medium-low. Drizzle the lemon juice over the celery root, and immediately cover the pan. Simmer the celery root in the lemon juice for 5 minutes, until soft.

Arrange the celery root sticks on plates and grind coarse sea salt to taste over top. Spoon a quarter of the parmesan quinoa over each bed of celery root, and serve.

Serves 4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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2/9/08 11:24 P

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Cauliflower and Radish Salad

Salad:
3 cups steamed cauliflower florets, cold

1 bunch of small radishes, sliced

1 large stalk of celery, sliced

2 scallions, chopped



Dressing:

1 tablespoon Vegenaise or SB approved mayo

1 teaspoon stone ground or whole grain Dijon mustard

2 teaspoon rice vinegar

1 teaspoon agave nectar (or to taste)

Combine ingredients for dressing in a mixing bowl. Adjust flavors if needed and season with salt and pepper to taste. Add all of the salad ingredients to the bowl and toss well.

Note: Radishes may soften if left sitting in the salad so I find it's best served right away. If you need to make the salad in advance, you can keep the sliced radishes separate and mix them in right before serving.

Yields 3 servings.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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2/9/08 11:20 P

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Barley and Black Soybean Salad
For this recipe, I toss some of the dressing into the salad and the rest is served on the side.

Salad:

2 cups cooked barley

1 14oz can unsalted black soybeans, drained

3-4 cups chopped, raw vegetables of choice (I used carrot, cucumber, celery)

1/2 red onion, chopped

handful cilantro

raw spinach leaves



Dressing:

1 1/2 tablespoons miso

1 1/2 tablespoons toasted sesame oil

2 tablespoons lime juice

1 1/2 tablespoons sf maple syrup or agave syrup

1/2 teaspoon sriracha (vary amount according to your preference for spiciness) (asian red chili sauce)

1 garlic clove, finely minced


Toss all salad ingredients, except spinach, together in a large bowl.

Whisk dressing ingredients together in a small bowl. Adjust flavors if needed. Pour 1/3-1/2 of the dressing over the barley and soybean mixture. Toss to combine. Serve barley and soybean salad over raw spinach leaves with additional dressing on the side.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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2/9/08 10:55 P

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Recipe courtesy of:
Fatfree Vegan Kitchen

Vegetable Fried Quinoa

Though I really recommend this mushroom-bok choy-carrot combination, use whatever vegetables you have on-hand. Greens like bok choy really shrink when cooked, so if you substitute another vegetable, do it by weight rather than volume.

1 cup quinoa*
2 cups water
1 clove garlic, chopped
1/4 teaspoon salt
1 teaspoon ginger root, minced
2 cloves garlic, minced
1/2 cup fat-free vegetable broth
12 ounces bok choy -- about 6 stalks or 5-6 cups chopped
1 cup diced carrot
1 cup diced mushrooms
3 ounces firm tofu
2 tablespoons low-sodium soy sauce
1 teaspoon black vinegar (or rice vinegar)

*Most quinoa bought from bulk bins needs to be rinsed well to remove the soapy outer coating. If you're not sure whether or not your quinoa needs to be rinsed, rinse it anyway. Pour it into a fine mesh strainer and stir it as you run water through it for at least 2 minutes.

Put the quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.

While the quinoa is cooking, prepare the vegetables. Wash each stalk of bok choy then cut it in two about where the leaves begin. Set the bottom white stalk aside and save for another use. Chop the remaining stalk and greens into bite-sized pieces.

Spray a large, deep skillet or wok with cooking spray and heat it. Assemble the vegetables nearby, along with the vegetable broth and a tablespoon. When the skillet is hot, add the ginger root, garlic, and carrots and stir-fry for about 1 minute. Add about 1 tablespoon of the broth and continue to cook and stir for another 2 minutes, adding another splash of broth if the garlic starts to stick or dry out. Add the mushrooms and another tablespoon of broth, and cook another 2 minutes. Add the bok choy and 2 tablespoons of broth, stir, and cover. Cook until the bok choy is tender but still bright green, just a few minutes.

Crumble the tofu into the vegetable mixture. Mix the soy sauce and vinegar with the remaining broth and pour it over the tofu. Stir and cook for 1 or 2 minutes, just enough to heat the tofu.

Fluff the quinoa and add it to the vegetables. Mix well, and cook until heated through. Serve with additional soy sauce, hot mustard, or chili sauce at the table.

Makes 4 servings. Per serving: 213 Calories (kcal); 4g Total Fat; (15% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 515mg Sodium; 5g Fiber. Weight Watchers Core / 4 Flex Points

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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2/9/08 10:48 P

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Quinoa with Mushrooms and Spinach
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Yields: 3 servings


INGREDIENTS:
1 tablespoon olive oil
1/2 onion, chopped fine
1 teaspoon minced garlic
1 cup quinoa
1/2 cup white wine
1 3/4 cups chicken broth
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh
thyme
1 tablespoon olive oil
1 (8 ounce) package sliced mushrooms
4 teaspoons balsamic vinegar
1/4 cup white wine
1/4 cup chicken broth
1 teaspoon chopped fresh thyme
salt and pepper to taste
1 (10 ounce) bag washed spinach leaves
1/4 cup crumbled goat cheese

DIRECTIONS:
1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 6:36 P

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Elle's Magic Sauce
1/4 cup sour cream or yogurt
1/4 cup mayonnaise
2 tablespoons mustard (I like dijon, but you can also use grainy mustard)
1 tablespoons of fresh lemon, lime or orange juice
2 teaspoons finely minced onions (sweet, red or scallions)
2 tablespoons fresh dill weed, finely chopped (or equal amount of any other fresh herb)
2 tablespoons grated parmesan cheese

Mix everything together. If you have time to chill the 'sauce' for at least an hour, it helps the flavors blend more; I often make up a batch and just keep it refrigerated until it's gone. If you don't have fresh herbs, use 2 teaspoons dried herbs. If you don't have mustard on hand, you can use 2 teaspoons dry prepared mustard, or 1-2 teaspoons dry wasabi powder.

I typically don't add either salt or pepper to this, since the parmesan is salty and I want the clean flavors of the fresh herbs to stand out. I added the citrus juice to Elle's original recipe; it's fine without the juice, but I think the juice really perks it up. Typical serving size is about 2 tablespoonful. This sauce is wonderful baked on fish fillets, chicken pieces, or grilled vegetables. Enjoy!
__________________

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 6:04 P

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Walnut Sauce (Badza)

Makes about 1 cup, to serve 4

1 cup shelled walnuts (about 4 oz)
1/4 tsp salt
1 small clove garlic, peeled
1 tsp ground coriander
1/4 tsp ground fenugreek
1/8 tsp ground turmeric
1/4 tsp hot paprika
2-3 tsp wine vinegar
3/4 cup water or chicken stock (I used water)

Combine the walnuts, salt, garlic, coriander, fenugreek, turmeric & paprika. Process until you have a well-blended paste. With the machine running, gradually add the vinegar and water or stock. Blend until it forms a smooth sauce.

Press the sauce through a medium sieve, using the back of a wooden spoon, and discard the solids from the sieve. Cover the sauce, and keep it in the fridge for at least 2 or 3 hours to allow the flavors to blend. Add a little more salt just before serving.

It's served cold/room temp. I had it with garlicky roast chicken, but it would work well with cold chicken too. It's a Georgian recipe (to the North East of Turkey, just between Turkey and Russia.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 6:02 P

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Spaghetti Squash Mock Pasta Salad
at least twelve 1/2 c. servings.
Author suggested adding in olives!


1 spaghetti squash, about 1 1/2 lbs.
2 stalks of celery, chopped
6 green onions, chopped
3 small zucchini, chopped
1/2 tsp. basil leaves, crushed
1/2 tsp. oregano leaves, crushed
1 tsp. minced garlic
1/4 tsp. each of marjoram, thyme, and Salad Supreme
2 tbsp. EVOO
5 to 6 med. roma tomatoes, seeds and pulp removed then chopped
1/2 c. grated Parmesan cheese
1/2 c. shredded Parmesan cheese
1/4 c. shredded cheddar cheese
1/2 c. bacon chopped (use turkey)

Cook bacon until it starts to crisp and remove from pan and save bacon grease.
Cook squash per your normal method(I cut in half and steam mine).
Remove seeds and fibrous strings.
Remove spaghetti-like squash strands with two forks and drain any excess water and set aside to cool.
Sauté veggies(except tomatoes) and herbs in bacon grease and EVOO until they are the desired tenderness and set aside.
In a large mixing bowl combine spaghetti squash, veggie sauté, tomatoes, cheese, and bacon.
Salt and pepper to taste.
Cover and chill in fridge until ready to serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 5:59 P

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Green Tea Marinated Cucumbers
Here the green tea works with sesame oil and rice wine vinegar as a low-oil dressing. This is a good relish with hot rice and grilled beef or tofu.
Green Tea Vinaigrette:
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
1 cup strong Celestial Seasonings Authentic green tea
1 teaspoon toasted sesame seeds
1 teaspoon shredded, dried seaweed, if available, OR 1 dash hot pepper sauce
3 small cucumbers, sliced into chunks
To make green tea, pour hot but not boiling water over teabags and steep for five minutes. Use one teabag for every 8 ounces (1 cup) of hot water. Whisk together vinaigrette ingredients, and toss with cucumbers. Cover and marinate for at least 2 hours before serving. Serves 2-4.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 5:58 P

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Wasabi Nuts
Recipe from the California Almonds Are In site.

I N G R E D I E N T S
1 egg white
1 tablespoon water
1 pound (3 cups) whole natural almonds, peanuts, or nut of choice
2 tablespoons wasabi powder
2 teaspoons coarse salt
2 teaspoons cornstarch


I N S T R U C T I O N S
Preheat oven to 275°F. Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain.

Stir together wasabi powder, salt and cornstarch in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200°F and continue baking 20 more minutes. Let cool completely before serving. Serve, or store airtight for up to a week.

Nutritional analysis (based on almonds): 173 calories, 6 g protein, 14 g fat, 1 g saturated fat, 9 g monounsaturated fat,
3 g polyunsaturated fat, 0 mg cholesterol, 6 g carbohydrates, 4 g fiber, 1 mg vitamin E, 238 mg sodium, 78 mg calcium


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 5:55 P

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Cucumber Rafts
(from, PeakMarket.com)

cooked chicken, finely chopped 3/4 cup
celery, finely chopped 1/3 cup
pimiento, chopped 2 tbsp
mayonnaise 2 tbsp
-salt & pepper to taste-
1 medium cucumber, trimmed

In a medium bowl; blend together chicken, celery, pimiento, mayonnaise, salt
and pepper. Cover and refrigerate for 2 hours.
Using a sharp knife, cut cucumber into 1/4 inch (.5 cm) thick slices. Place
in bowl, cover and refrigerate until ready to use.
To assemble, drop a spoonful of chicken mixture into the center of each
slice of cucumber and arrange on platter. Serve or chill until ready to
serve.
Serves 10

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 4:13 P

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PARMESAN SWEET POTATO FRIES with HORSERADISH SAUCE
Hands-on time: 15 minutes
Time to table: 1 hour
Serves 4

1 pound sweet potatoes, peeled, cut into wedges
1 tablespoon bacon grease, melted (or butter or olive oil)
1 teaspoon chili powder
Grated Parmesan, about 1 1/2 ounces
Salt to taste

Preheat oven to 425F. With your hands, toss sweet potatoes in the fat, rubbing each surface. (You can switch to a spatula now, if you wish.) Toss in the chili powder, Parmesan and salt. Arrange on a rimmed baking sheet, roast for 15 minutes. Turn over. Roast for another 15 - 30 minutes, turning occasionally, until cooked through and slightly crispy on the outside. If you like, put under the broiler for 2 - 3 minutes to crisp up a bit. (But do know these are more like 'limp' than 'stiff' fries.)

HORSERADISH SAUCE
1 cup crème fraîche (how to make homemade crème fraîche) or sour cream
1 tablespoon horseradish
2 teaspoons Sherry wine vinegar (I used a gorgeous port vinegar from O Olive Oil)

Mix!

NUTRITION ESTIMATE
(Sweet Potatoes Only) Per Serving: 164 Cal (35% from Fat, 14% from Protein, 50% from Carb); 6 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 21 g Carb; 4 g Fiber; NetCarb17; 5 g Sugar; 154 mg Calcium; 1 mg Iron; 791 mg Sodium; 13 mg Cholesterol; Weight Watchers 3 points

(Horseradish Sauce Only) Per two tablespoons: 83 Cal (90% from Fat, 4% from Protein, 6% from Carb); 1 g Protein; 9 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 1 g Carb; 0 g Fiber; NetCarb1; 0 g Sugar; 27 mg Calcium; 0 mg Iron; 19 mg Sodium; 27 mg Cholesterol; Weight Watchers 1 point

KITCHEN NOTES
Raw, peeled sweet potatoes brown when exposed to air so be sure to move quickly once they're peeled.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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2/3/08 4:08 P

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Fat free Paneer Recipe

The easiest way to make fat free Paneer, is to make Paneer is by using fat free dry milk.

Ingredients

1. Water: 6 cups

2. Fat free dry milk: 3 Cups

3. Distilled white vinegar: ¾ cup


Method

1. Combine water and dry milk in a heavy bottom pot.

2. Heat milk to 120º F. Shut off heat.

3. Add ¾ cup vinegar. Let it stand 15 minutes.

4. Line a colander with fine cheesecloth, called 'Butter Muslin'. Pour the contents of the pot into the colander to drain curd. You may collect and save the whey. The whey may be used to knead dough for making Roti, Curry, or Rice. In about ten minutes most of the whey would have drained out.

5. Tie the ends of the cheesecloth and hang it to drain for about two hours. Remove the Cheese from the cheesecloth and cut it into 1" cubes. Store in the refrigerator.



Making Low fat Paneer Indian cheese



Use 2% low fat milk to reduce saturated fats.


Ingredient

1. Milk 2% Fat: 1 Gallon
2. White vinegar: ½ Cup


Method

1. Bring Milk to a boil or at least 200º F. Stir in white vinegar. The cheese will separate. Turn off heat. Put a colander in the sink. Line it with a thin muslin cloth. Empty the contents into the colander. Let it drain. Press out as much water as possible.
2. Lift the muslin cloth. Tie all the four corners.
3. Put the muslin cloth with enclosed cheese on a cutting board. Place another cutting board on top of the cheese. Fill the empty plastic milk gallon jug with water. Place it on top of the second cutting board. This will act like a weight to squeeze out more water.
4. Wait 2 hours. Remove the water jug and the top cutting board. Carefully remove the block of Paneer from the cloth.


Yield

Paneer: 1 pound approximately.

Edited by: KIERAE at: 2/3/2008 (16:08)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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1/29/08 11:24 A

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Edamole - yields 6 servings (p1/

* 3/4 cup frozen shelled edamame, thawed
* 3 tablespoons water
* 2 tablespoons avocado or olive oil
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon hot pepper sauce
* 1 garlic clove, halved

- Combine all ingredients in a food processor. Process until smooth. Cover and chill.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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1/22/08 4:40 P

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Baked Artichoke Dip Recipe

Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic.

2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 teaspoon fine grain sea salt, or more to taste
pinch of cayenne pepper

more Parmesan to sprinkle on top

Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

Makes 2-3 cups of artichoke dip.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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1/16/08 11:11 A

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Fat Free Tartar Sauce
Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 12 servings

INGREDIENTS:
1/2 cup fat-free mayonnaise
2 tablespoons dill pickle relish
1 large green onion, chopped
1 1/2 teaspoons red wine vinegar

DIRECTIONS:

1. Mix together the mayonnaise, dill pickle relish, green onion, and red wine vinegar. For best results, refrigerate for 1 hour before serving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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1/15/08 8:30 P

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Warm Leek and Goat Cheese Dip
Total 30 min
12 servings

4 tbsp unsalted butter (sb approved)
8 small leeks (about 2 pounds), white and tender green parts only, cut into 1/3 inch rings
1 pound fresh goat cheese, at room temp
1/2 pound lf/ff cream cheese, at room temp
Salt and ground pepper
2 tbsp snipped chives
WW pita/crisps, crusty bread or raw veggies for serving

Melt the butter in a large deep skillet. Add the leeks and stir to coat with butter. Cover and cook over high heat just until beginning to soften, about 3 minutes. Uncover and cook over moderate heat, stirring frequently, until tender and light browned in spots, about 8 minutes longer. Remove from the heat. Stir in the goat cheese and cream cheese until melted and season with salt and pepper. Transfer to a shallow dish, sprinkle with the chives. Serve

Dip can be refrigerated overnight and reheated in an 325 oven for 15-20 minutes, until hot.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 current weight: 146.0 
 
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1/15/08 8:24 P

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Three Cheese Mini Macs
Total 45 min
Makes 48 appetizers

1/2 pound ww elbow macaroni
1 1/2 tbsp unsalted butter (or sb approved), plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tbsp ww flour (or sb approved flour)
3/4 cup lf milk
4 ounces lf cheddar cheese, shredded (1 packed cup)
4 ounces deli sliced American cheese, chopped
1 large egg yolk
1/4 tsp smoked spanish paprika

Preheat the oven to 425. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

Brush four 12 cup nonstick mini muffin tins with butter. Sprinkle with 2 tbsp of the parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tbsp of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and american cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tbsp of parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Can be prepared ahead thru step 4 and refrigerated overnight.

Hints: I would find an alternative low fat cheese for the american cheese if its not available. You could use mozarella or even a light version of havarti and it would be good.

Edited by: KIERAE at: 1/15/2008 (20:24)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 current weight: 146.0 
 
146
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137.75
135
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