SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
11/22/12 8:28 P

if you are not able to have flour or bread ... make your pumpkin pie without a crust...
and make cheesecake without a crust and also quiche.

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
10/8/12 3:27 P

Witches' Brew



Stir up Halloween beverages that are as bewitching as the rest of your menu. For a nonalcoholic version, just omit the vodka. —Taste of Home Food Styling Team, Greendale, Wisconsin


6 ServingsPrep/Total Time: 20 min.


Ingredients
•1 cup sugar
•1 cup water
•8 medium kiwifruit, peeled and quartered
•1/2 cup fresh mint leaves
•Green food coloring, optional
•1 cup vodka, optional
•1 liter ginger ale, chilled
•Ice cubes


Directions
•In a small saucepan, bring sugar and water to a boil. Cook and stir
until sugar is dissolved; set aside to cool.

•Place the kiwi, mint and sugar syrup in a blender; cover and process
until blended. Tint green if desired. Pour into a large pitcher;
stir in vodka if desired. Refrigerate until chilled.

•Just before serving, stir in ginger ale. Serve over ice. Yield: 6
servings.


Nutrition Facts: 1 cup (calculated without vodka) equals 253 calories, 1 g fat (trace saturated fat), 0 cholesterol, 17 mg sodium, 64 g carbohydrate, 4 g fiber, 1 g protein.

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (17,399)
Fitness Minutes: (3,581)
Posts: 1,767
10/1/12 4:30 P

Raita recipe
3)MIXED VEGETABLE RAITA SERVES 4
80 CALORIES PER SERVING
1cup plain Whole Milk Yoghurt(8fl.oz/240ml)
2 white Cucumbers(3"-4"long)chopped fine
2Carrots(4"long)chopped fine
2medium ripe Tomatoeschopped fine
1Green Bell Pepper(Bhopali Mirchi/Simla Mirch)chopped fine
1large Shallot(Red Onion)chopped fine
3hot Green Chillies chopped fine
Salt to taste
2tsps.Brown Cane Sugar
10sprigs fresh Mint chopped fine
2tbsps.fresh finely chopped Coriander Leaves
(Cilantro)
1tsp.Mustard Powder
OR
1tsp. roasted Cumin Powder(Jeera Powder

current weight: 430.0

445 371.25 297.5 223.75

150

SparkPoints: (17,399)
Fitness Minutes: (3,581)
Posts: 1,767
9/21/12 2:15 P

I'd like to try a version of this.

Sweet Potato and Black Bean Burrito
Submitted by: SARAGALE

Amazing lunch - full of fibre and protein!
Minutes to Prepare: 10
Minutes to Cook: 60
Number of Servings: 2

Ingredients

Half a large sweet potato
1 cup black beans
1 galic clove
Half an onion
2 wedges light laughing cow cheese
1 tsp cumin
hot pepper flakes
Salt and pepper to taste



Directions
Bake sweet potato in skin at 400 degrees for one hour.
Brown onion and galic in skillet until soft.
Add black beans and spices and cook for 5 minutes.
Mash together black beans and the laughing cow cheese until creamy
Heat tortilla.
Mash sweet potato on top of tortilla.
Add the bean cheese mixture.
Roll and Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user SARAGALE.

current weight: 430.0

445 371.25 297.5 223.75

150

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
9/16/12 9:36 P

Egg Souffle

Makes About 10 servings

Ingredients

8 slices of bread, buttered and cubed, divided
1 1/2 cups grated Swiss or Cheddar cheese, divided
2 (4 ounce) cans slice mushrooms
6 ounces cooked ham, cubed
4 small green onions, thinly sliced, include tops
1 small jar chopped pimento
5 eggs beaten
2 1/2 cups milk
3/4 teaspoon salt
3/4 teaspoon dry mustard


Directions
1.
Preheat oven to 350 degrees.

2.
Place half of the bread cubes in the bottom of a 9x13 inch baking dish.

3.
Sprinkle with ham, onion and pimentos and half of the grated cheese.

4.
Cover with remaining bread cubes.

5.
In medium bowl, combine beaten eggs, milk, salt and dry mustard; beat with rotary beater until well mixed and pour over contents of casserole.

6.
Sprinkle with remaining grated cheese.

7.
Bake at 350 degrees for 45 minutes to 1 hour, until top is lightly browned.

8.
Let stand 10 minutes before cutting into square pieces to serve.

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
8/3/12 1:50 A

Peppers small bell peppers cutting the top off taking the seeds out fill with ricotta cheese, and parasan cheese, one egg beatten, stuff peppers and bake standing upright . at 350* for 25 to 30 minutes

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (20,569)
Fitness Minutes: (31,854)
Posts: 1,026
6/22/12 3:38 P

"Waldorf Salad"

(Ingredients)

1/4--Cup of fat free mayo or salad dressing
1/4--Cup plain fat free yogurt
1--tbsp of lemon juice
1--tbsp of fat free skim milk
2--medium---not peeled red eating apples, coarsely chopped (2 cups)
2--medium celery stalks, chopped (1 cup)
2--tbsp coarsely chpped nuts

(Preparation)

1. Mix mayo, yogurt, lemon juice and milk in medium bowl.

2. Stir in apples, celery and nuts, Serve on salad greens.
Cover and refrigerate left overs.


(Nutrition Information--- Serves 4 (3/4 cup)

Calories: 90
Sodium: 150mg
Cholesterol: 0mg
Protein: 2g
Total Fat: 3g
Sat Fat: 0g
Total Carbs: 16g
Dietary Fiber: 2g

It's Yummy

current weight: 355.0

375 331 287 243

199

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
6/14/12 10:18 P

Zucchini Bread

Makes 2 loaves • From the kitchen of Tina MacDowall

Ingredients

4 eggs
1 teaspoon vanilla
2 cups sugar
1 teaspoon salt
2 cups grated zucchini
2 cups flour
1 teaspoon cinnamon
2 teaspoons baking soda
1/4 teaspoon baking powder
1 small can crushed pineapple, drained
1/2 cup nuts
1 cup raisins
1 cup vegetable oil


Directions
1.
Preheat oven to 350 degrees.

2.
Grease 2 loaf pans.

3.
Sift together flour, cinnamon, baking soda, salt, and baking powder. Set aside.

4.
Beat eggs and sugar until frosty; add all other ingredients (adding nuts, pineapples, and raisins last).

5.
Pour into loaf pans.

6.
Bake for 1 hour.

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
6/14/12 5:11 P

Tomato-Corn Pie



Makes 8 servings

Active Time: 25 minutes

Total Time: 2 hours





Ingredients

Crust
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water

Filling
3 large eggs
1 cup low-fat milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper

Preparation
1.To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
2.Preheat oven to 400°F.
3.Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
4.To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
5.Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
6/10/12 4:49 P

Strawberry Nachos
Yield: 6 servings

3 cups sliced California strawberries
1/3 cup granulated sugar
1/4 cup amaretto (almond flavored liqueur)
1/2 cup nonfat sour cream
1/2 cup frozen reduced-calorie whipped topping, thawed
2 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
6 (7-inch) flour tortillas, cut into 8 wedges
Butter-flavored vegetable cooking spray
2 teaspoons cinnamon-sugar
2 tablespoons sliced almonds, toasted
2 teaspoons shaved semisweet chocolate

Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. Cover and chill 30 minutes.

Drain, reserving juice for another use.

Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill.

Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar. Bake at 400 degrees F for 7 minutes or until crisp. Cool on wire rack.

To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture. Sprinkle with almonds and chocolate.

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
6/10/12 4:47 P

Low-fat Cherry Pork Chops
1 (21 ounce) can cherry pie filling
4 pork chops

Pour cherry pie filling into crockpot. Add pork chops and stir to coat with pie filling. Cover and cook on LOW all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

4 servings

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
6/10/12 2:31 A

French Pork Roast
1 (5 pound) pork rib roast
2 cloves garlic, slivered
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/2 cup chopped carrots
2 parsley sprigs
2 tablespoons all-purpose flour
1 tablespoon chopped parsley
1 tablespoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine, melted
Chopped parsley
1 can condensed chicken broth
3 pounds medium potatoes, pared and sliced thin
1 cup chopped onion

Preheat oven to 425 degrees F.

Wipe pork roast with damp paper towel. Rub outside of pork with cut slices of garlic.

Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub over pork to coat well. Insert garlic slivers where possible in crevices in bone. Place pork fat side up in large shallow roasting pan without rack. Place 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs under pork roast. Roast uncovered for 1 hour.

Remove from pan. Pour off most of fat, leaving about 1 tablespoon in pan. Stir 2 tablespoons flour into pan. Gradually stir in 1 cup condensed chicken broth into flour mixture until well combined. Then stir in 3/4 cup water. Bring to boiling; reduce heat and simmer stirring to dissolve browned bits about 2 minutes.

Strain gravy through strainer into saucepan, discarding vegetables. Set gravy aside to reheat later. Return pork to roaster.

Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1tablespoon salt and 1/8 teaspoon pepper to mix well. Arrange around roast.

Heat remaining chicken broth to boiling; pour over potatoes. Brush potatoes with melted butter. Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer or until temperature reaches 170 degrees F and potatoes are fork tender and nicely browned. Sprinkle potatoes with chopped parsley.

Serve pork and potatoes from roasting pan or baking dish. Reheat gravy.

Serves 8.

current weight: 327.0

378 329.75 281.5 233.25

185

SparkPoints: (69,493)
Fitness Minutes: (59,333)
Posts: 4,248
6/6/12 7:40 P

this is where you list a recipe to share...
Black Berry Pie
blackberries about 2 cups
1 cup of water thicken berries and water with corn starch
pour into pie crust bake for 40 min. at 375* let set till cool then cut and serve with cool whip

current weight: 327.0

378 329.75 281.5 233.25

185