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7/13/15 1:13 A

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GRILLED SPICY CORN
Prep Time 10 min Total Time 40 min Servings 4 ingredients
2 tablespoons butter or margarine, melted
4 ears corn with husks
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package) or lemon-pepper seasoning
Heat coals or gas grill for direct heat.
Mix butter and taco seasoning mix. Carefully pull back husk of each ear of corn; remove silk. Spread butter mixture over corn. Pull husks back over ears; tie husks securely with thin piece of husk or string.
Cover and grill corn 4 to 5 inches from medium heat 20 to 30 minutes, turning frequently, until tender.

Nutrition Information1 ServingCalories175 (Calories from Fat65 ),Total Fat7 g(Saturated Fat4 g,),Cholesterol15 mgSodium170 mgTotal Carbohydrate27 g(Dietary Fiber3 g),Protein4 g;% Daily Value*:Vitamin A14%;Vitamin C6%;Calcium0%;Iron4%;
Exchanges:1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

"Live your truth.
Express your love.
Share your enthusiasm.
Take action towards your dreams.
Walk your talk.
Dance and sing to your music.
Embrace your blessings.
Make today worth remembering"
Steve Maraboli
Bless you.
GeminiChik


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6/15/15 8:19 A

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ROASTED TURKEY LEGS





Prep Time: 15 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 15 Minutes
Servings: 3
"This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily."
INGREDIENTS:
3 stalks celery stalks, cut in thirds
3 turkey legs
6 tablespoons butter
salt to taste
1/2 cup water, or as needed
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
2. Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
3. Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.


allrecipes.com/recipe/roasted-turkey
-l
egs/


I`m making this for dinner today. I use less butter and substitute chicken broth for the water. I season the very well (sometimes add a little poultry seasoning) and add onions to the pan. emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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4/14/15 5:51 P

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Boneless Chicken Breast (Cilantro Lemon)

Serves six
2 whole chicken breasts -- halved and butterflied
1 lemon – juiced
1 TBS unsalted butter
1 TBS olive oil
1 small white onion – chopped
2 garlic cloves – minced
1 tsp. oregano
1/2 tsp. cumin
2 large handfuls of fresh cilantro leaves with stems – chopped
1 cup chicken stock
Salt & Pepper

Place the butterflied chicken breast in between two pieces pf plastic wrap and pound to make them of even thickness. Add salt, pepper and lemon juice to both sides and place them in a glass container. Cover the container with plastic and refrigerate for one hour.

Melt the butter and olive oil in a large skillet and brown the chicken on both sides. Remove on to a plate and set aside. Cut the fillets in half.

Add the onion and garlic to the pan and cook stirring and scraping the brown bits on the bottom. Add the oregano and cumin and mix well. Cook for about four to five minutes.

Place the cilantro in a blender and add the cooked onions and the chicken stock. Blend until you have an even paste.

Return the chicken to the pan and add the cilantro sauce. Wash out the blender with about 1/2 cup water. Taste for salt and adjust and add black pepper. Mix everything and cook the chicken for five minutes. Flip and cook for another five minutes. Serve with rice or mashed potatoes.

CALORIES 289.50; FAT 10.20 grs (sat 3.15; mono 4.38; poly 1.64); PROTEIN 40.10 grs ; FIBER 0.91 grs; CARBS 7.54 grs; CHOLESTEROL 110.63 mg; IRON 1.92 mg; SODIUM 543.19 mg; CALCIUM 45.66 mg
https://www.youtube.com/watch?v=Xvo3
8S
DkDlI


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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4/12/15 2:36 P

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Simple Whole Roasted Chicken

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Day 1 Hour 35 Minutes
Servings: 6
"The combination of unique spices makes this roast chicken delicious. A great dish to feed the whole family!"
INGREDIENTS:
2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed
DIRECTIONS:
1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.


allrecipes.com/recipe/simple-whole-r
oa
sted-chicken/detail.aspx?src=VD_Summary


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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4/3/15 5:53 P

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Roasted Vegetable Quinoa Salad



A delectable and incredibly healthy quinoa salad recipe that is simple yet absolutely delicious. Delicately flavored with dried herbs, the roasted vegetables bulk up the quinoa to make a very filing and satisfying Weight Watchers side dish recipe.

Ingredients

1 cup quinoa
2 bell peppers, diced
1 zucchini, diced
1 yellow squash, diced
1 red onion, diced
1 fennel bulb, diced
6 garlic cloves, chopped
1 tbsp olive oil
Juice and zest from ½ a lemon
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste
Instructions

Preheat oven to 450. Line a large baking sheet with foil and spray with non-fat cooking spray or an olive oil mister.
Prepare quinoa according to package directions. Place cooked quinoa into a large bowl and set aside.
Place all chopped vegetables and garlic in a bowl, and add in olive oil and all herbs. Mix well to evenly coat all vegetables. Place vegetables onto prepared baking sheet.
Place in oven and roast vegetables for about 30 minutes, or until edges begin to blacken.
Let roasted vegetables cool for about 5 min, then, add them to the quinoa. Stir in lemon juice, zest and season with salt and pepper to your liking. Serve at desired temperature.
Preparation time: 20 minute(s)

Cooking time: 45 minute(s)



Number of servings (yield): 6


Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 4 Points +

PER SERVING: 162 calories; 4g fat; 28g carbohydrates; 6g protein; 4.5g fiber

www.laaloosh.com/2013/04/25/roasted-
ve
getable-quinoa-salad-recipe/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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4/3/15 5:38 P

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Crock pot Lemon Rosemary whole chicken



Succulent and juicy, this slow cooker chicken beats rotisserie chicken any day! The moist, tender, and wonderfully seasoned meat will absolutely melt in your mouth.

Ingredients

1 whole roasting chicken (about 6-8 lbs), cleaned and giblets removed
2 lemons, sliced
1 large onion, cut into wedges
3 sprigs fresh rosemary
2 tsp ground sage
1 tsp garlic powder
2 tbsp light butter
Salt and pepper to taste
Instructions

Preheat oven broiler.
Sprinkle the inside of the chicken cavity with salt and pepper. Then place half of the lemons slices, half of the onion wedges and 2 sprigs of the rosemary inside.
Place chicken inside a small roasting pan. Spread butter evenly all over chicken, then season the chicken with the sage, garlic powder and salt and pepper.
Place chicken in oven and broil for about 8-10 minutes, just until the skin turns golden brown. If you like your chicken really darkened on the outside, leave it in until desired level of darkness is achieved. ** To crisp the skin, you can do this step AFTER the slow cooking, if preferred.
Place remaining onions and a few of the remaining lemon slices in the bottom of the slow cooker. Now place the whole chicken on top. Top the the chicken with remaining lemon slices, and rosemary leaves (removed from sprig).
Cover with lid and cook on low for 6 – 8 hours or high for 4 – 5 hours.
Preparation time: 20 minute(s)

Cooking time: 6 hour(s)



Number of servings (yield): 4

www.laaloosh.com/2014/11/13/crock-po
t-
lemon-rosemary-whole-chicken/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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4/3/15 5:34 P

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weight watchers spicy meatballs




Ingredients:
– 1 1/2 pounds lean ground turkey
– 1 cups uncooked quick oats
– 2 medium egg whites
– 1 large onions, finely chopped
– 1 medium garlic cloves, chopped
– 1/4 cups parsley, chopped
– 1 tsp dried oregano
– 1 1/2 tsp beef bouillon granules
– 1/2 tsp black pepper
– 1 1/4 cups barbecue sauce

Directions:
Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.

Each serving = 1 Weight Watchers Point (2 meatballs per serving= 79 calories)


www.laaloosh.com/2008/12/23/weight-w
at
chers-spicy-meatballs-recipe/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/18/15 11:45 A

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Quinoa Broccoli Casserole Recipe

1 1/2 cups cooked quinoa
20oz cooked broccoli
1 cup low fat cottage cheese
3 tbsp whole wheat flour or your flour of chioce (I used quinoa flour)
3 eggs
1/4 cup low fat mozzarella cheese (optional)

Beat the 3 eggs, then add the quinoa, flour, and cottage cheese. Stir together and season to your liking. Then add the cooked broccoli. Spread in to a 2qt baking dish (coat dish with cooking spray first) Bake at 350 degrees for 30 min. The last 5 min spinkle the top with the cheese if you choose to.

Makes 6 servings and each serving is 177 calories.


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/17/15 3:04 P

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Cowboy Caviar



Minutes to Prepare: 10
Number of Servings: 24

Ingredients

2 (15 oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro



Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper




Directions

1. Combine all ingredients in a large bowl.

2. Cover and chill.

3. Garnish with avocado slices
or cilantro sprigs.

3. Serve with tortilla chips

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=29527


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/16/15 6:59 A

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Crustless Spinach, Onion and Feta Quiche



Introduction

Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.

Minutes to Prepare: 20
Minutes to Cook: 25
Number of Servings: 6

Ingredients

1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese



Directions

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=308291


Edited by: PURPLEPEONY at: 3/16/2015 (07:00)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/14/15 7:26 P

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Chicken, Apple & Fresh Sage Sausage Patties



Chicken, Apple, and Fresh Sage Sausage Patties +
an adapted Martha Stewart recipe

• 1 tablespoon olive oil, plus additional oil for cooking sausages
• 1 small onion, finely diced
• 2 apples, peeled, cored, and cut into 1/4-inch dice
• 1 pound ground chicken (I prefer dark meat)
• 1/3 cup fresh sage, finely shredded
• 3/4 teaspoon fresh ground pepper
• 3/4 teaspoon kosher salt
• pinch of cinnamon

1. Heat the olive oil in a medium skillet. Add the onion and sauté several minutes, until soft. Add the apples and continue to cook until they just begin to soften. In a large bowl, combine the onion-apple mixture with the remaining ingredients.
2. Using your hands, form the mixture into 16 small patties. Refrigerate until ready to use.
3. Preheat oven to 350˚F. Place a skillet over medium-low heat and add some olive oil. Brown the sausages in two batches for about 2 minutes per side. Place on a parchment-lined baking sheet and bake in the middle of the oven for about 10 minutes, or until fully cooked.


livingtastefully.weebly.com/passions
-t
o-pastry/chicken-apple-fresh-sage-saR>usage-patties-and-a-book-give-away


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/12/15 2:23 P

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WINTER VEGETABLE AND BEEF SOUP

YIELD: Makes 6 main-course servings
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 35 minutes
INGREDIENTS

2 tablespoons olive oil
2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
4 large carrots, peeled, diced
1 large onion, chopped
6 garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh thyme or chopped fresh marjoram
6 cups (or more) beef broth
1 28-ounce can diced tomatoes in juice
3 cups coarsely chopped green cabbage
2 large Yukon Gold potatoes, peeled, diced
1 cup frozen corn kernels
1 cup frozen peas
PREPARATION

Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.

www.epicurious.com/recipes/food/view
s/
winter-vegetable-and-beef-soup-234140


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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12/20/14 6:27 A

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SALSA VERDE CHICKEN TORTILLA SOUP



COOK TIME
8 hours
TOTAL TIME
8 hours

Author: Jen@CarlsbadCravings.com
Serves: 6-8
INGREDIENTS
Salsa Verde Chicken Tortilla Soup
1 1/4 pounds chicken breasts (frozen is fine)
4 cups chicken stock
2 cups salsa verde
2 (14.5 oz) cans cannellini beans, drained and rinsed
1 (15.25 oz) can sweet corn, drained and rinsed
1 zucchini, peeled, sliced and quartered
1 large poblano pepper, seeded and chopped
1/2 onion, diced
4 garlic cloves, minced
1/4 cup lime juice
3 tablespoons honey
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 - 1 teaspoon chipotle powder*
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1 1/2 teaspoons salt
1/4 teaspoon pepper

Toppings
6 6” corn tortillas
Mexican cheese
Sour cream
Cilantro
Avocado
Lime juice
hot sauce
Salt and pepper

INSTRUCTIONS
Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
Meanwhile, slice tortillas into 1/2" strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
When ready to serve, taste soup and add additional salt, pepper, honey, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.
NOTES
*You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.


www.carlsbadcravings.com/salsa-verde
-c
hicken-tortilla-soup/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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12/8/14 10:03 P

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Southwestern Chicken Soup~

Serves 4
preparation 5 minutes cooking 15 minutes

Ingredients:
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)


Directions:
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Nutritional Information:

Per Serving
Calories 381
Calcium 124 mg
Carbohydrate 27 g
Cholesterol 91 mg
Fat 13 g
Fiber 5 g
Iron 4 mg
Protein 35 mg
Sat Fat 6 g
Sodium 668 mg

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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12/6/14 7:52 A

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Thanks Thalia!
I`ll give it a try. I have a Mexican soup recipe that includes hominy. I`ll let you know how it turns out.

emoticon emoticon

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12/5/14 2:37 P

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I eat hominy, but I eat it plain. It's a good old Southern dish, and my mom always put a little bacon dripping in it. I just put it in a pan and add black pepper...cook a few minutes until the liquid gets a little thick and whitens. I can't think of anything that it tastes exactly like, though. It has a unique taste.

Edited by: BENE38464 at: 12/5/2014 (14:38)
Bene38464


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12/3/14 9:51 P

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emoticon Has anyone ever eaten HOMINY? emoticon emoticon

I have a recipe that includes hominy but it doesn`t look appealing to me...

What does it taste like?

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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12/3/14 7:58 P

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Mexican Chicken Lime Soup


Weight Watchers Info: 5 PointsPlus per bowl (tortilla chips extra)
Author: Every Day with Rachael Ray
Recipe type: Main Dish
Serves: 6
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
6 skinless, boneless chicken thighs, cut into ½-inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons sauce
6 cups fat-free chicken broth
½ cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips
Instructions
In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes.
Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.
Stir in the chipotles and adobo sauce, then stir in the chicken broth.
Lower the heat and simmer for 15 minutes, skimming any foam.
Stir in the cilantro and lime juice; season with salt and pepper.
Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

www.thetasteplace.com/2012/06/04/mex
ic
an-chicken-lime-soup/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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12/3/14 7:54 P

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Colleen's Better Tasting Version of Weight Watchers 0 Points Soup


Print
Prep time
30 mins
Cook time
25 mins
Total time
55 mins

Weight Watchers Info: 0 PointsPlus per serving
Author: The Taste Place
Recipe type: Main Course, First Course, Snack
Serves: 12
Ingredients
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk(s) celery, diced
2 medium zucchini, diced
1 medium yellow squash, diced
2 cups green cabbage, shredded
4 cups broccoli, small florets
2 tsp thyme, fresh, chopped
6 cups vegetable broth
2 Tbsp parsley, chopped
½ tsp table salt, or to taste
¼ tsp black pepper, or to taste
Instructions
Spray a large soup pot with olive oil flavored cooking spray and heat over medium high. Cook the onion, peppers, celery, and carrots for 6 or 7 minutes. Add the garlic and cook 2 minutes until softened and fragrant. Next add in the zucchini, squash, and broccoli, then season with salt, pepper, and thyme, and cook about 5 minutes. Pour in the vegetable broth. Finally, add the cabbage and parsley to the pot.
Cover the pot and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Remove the pot from the heat. Use a handheld immersion blender to puree and thicken the soup.
Notes
Yields about 1 cup per serving.

www.thetasteplace.com/2010/05/04/you
ll
-actually-want-to-eat-my-version-of-R>weight-watchers-zero-points-soup/


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11/10/14 10:02 P

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pork chop, mashed potatoes w/ gravy, green beans

Love in Christ,
Carla

"Brethren, I count not myself to have apprehended: but this one thing I do, forgetting those things which are behind, and reaching forth unto those things which are before,I press toward the mark for the prize of the high calling of God in Christ Jesus." (Philippians 3:13-14)


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11/8/14 7:04 P

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(CopyCat ) T.G.I. Friday's Black Bean Soup


timer
Prep Time: 15 mins
Total Time: 1 hrs 15 mins
Servings: 6
..

About This Recipe

"From www.TopSecretRecipes.com I got this copycat recipe off of Top Secret Recipes site. I love Friday's Black Bean Soup because of its spiciness and I was so happy to find this! This is so easy to prepare! You can make this soup on the stovetop or in the slow cooker. I brought this soup to a boil on the stove and then put it in the slow cooker and let it simmer on low for 2-3 hours. If you like black bean soup, you're gonna love this!"
.
.


Ingredients

2 tablespoons vegetable oil


3/4 cup diced white onion


3/4 cup diced celery


1/2 cup diced carrot


1/4 cup diced green bell pepper


2 tablespoons minced garlic


4 (15 ounce) cans black beans


4 cups chicken stock


2 tablespoons apple cider vinegar


2 teaspoons chili powder


1/2 teaspoon cayenne pepper


1/2 teaspoon cumin


1/2 teaspoon salt


1/4 teaspoon hickory liquid smoke


Garnish

shredded monterey jack and cheddar cheese blend, blend


chopped green onion, sour cream

.

Directions

1.Heat 2 tablespoons of oil in a large saucepan over medium/low heat.


2.Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear.

3.Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter.


4.While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.


5.Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.


6.Puree on high speed until smooth.


7.When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.


8.Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.


9.*THE CROCKPOT DIRECTIONS ARE LISTED IN THE OPENING PARAGRAPH

www.food.com/recipe/tsr-version-of-t
-g
-i-fridays-black-bean-soup-by-todd-wR>ilbur-102274


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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11/8/14 12:49 P

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Keema (Ground Beef Casserole)



Introduction

This is a delicious and easy Pakistani recipe



Number of Servings: 6



Ingredients

1.5 lbs lean ground sirloin
1 cup chopped onions
2 cups canned crushed tomatoes
1 cup frozen peas
1 cup diced potatoes
1/2 teaspoon each cinnamon, tumeric, ginger
1 tbsp curry powder
salt and pepper to taste


Directions

Brown ground sirloin in pan with onions until browned.
Add tomatoes, peas, potatoes and spices along with salt and pepper to taste.
Bring to a simmer and cook for 25 mintues.
Add water if it becomes too thick. It should have the consistency of chili.
Serve over brown rice or whole wheat couscous.

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 199.2
Total Fat: 7.0 g
Cholesterol: 54.1 mg
Sodium: 129.9 mg
Total Carbs: 12.0 g
Dietary Fiber: 2.7 g
Protein: 22.5 g

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1237


Edited by: PURPLEPEONY at: 11/8/2014 (12:51)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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11/4/14 8:37 P

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Baked chicken, cheesy rice, corn

Love in Christ,
Carla

"Brethren, I count not myself to have apprehended: but this one thing I do, forgetting those things which are behind, and reaching forth unto those things which are before,I press toward the mark for the prize of the high calling of God in Christ Jesus." (Philippians 3:13-14)


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11/3/14 8:57 P

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I was at a friend's house "babysitting" their kids while the adults went to a wake. The mom had planned corndogs and fries for supper.

Love in Christ,
Carla

"Brethren, I count not myself to have apprehended: but this one thing I do, forgetting those things which are behind, and reaching forth unto those things which are before,I press toward the mark for the prize of the high calling of God in Christ Jesus." (Philippians 3:13-14)


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11/2/14 7:45 P

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We had cheesy chili mac tonight. Time to go shopping again. lol

Love in Christ,
Carla

"Brethren, I count not myself to have apprehended: but this one thing I do, forgetting those things which are behind, and reaching forth unto those things which are before,I press toward the mark for the prize of the high calling of God in Christ Jesus." (Philippians 3:13-14)


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10/28/14 8:16 P

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Short Rib & Barley Soup

Prep: 20 mins

Cook: 2 hrs

Level: Easy


Serves: 8


Description

Tender, moist short ribs with creamy barley and veggies in a flavorful soup.



Ingredients
• 1 Tablespoon Olive Oil
• 2 pounds Boneless Short Ribs
• 1 whole Large Onion, Chopped
• 3 whole Large Carrot, Diced
• 3 stalks Celery, Diced
• 2 cans (14 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Minced
• 2 teaspoons Paprika
• 2 teaspoons Pepper
• 1 teaspoon Italian Seasoning
• 2 cans (14 Oz. Size) Beef Broth
• 2 cups Water
• 3 cups Low Sodium Chicken Broth
• ⅔ cups Regular Pearl Barley
• Grated Parmesan Cheese


Preparation

1. In a Dutch oven, heat oil over medium high heat. Add short ribs in a single layer and brown them on one side (about 3 minutes). Flip them over and brown on the other side, about another 3 minutes.
2. Add onions, carrots, celery, tomatoes, garlic, paprika, pepper and Italian seasoning. Stir until evenly combined. Add beef broth, water and chicken broth. Stir and bring to a boil. Reduce to medium and cover. Simmer until meat is tender about 1 hour.
3. Add barley and stir. Simmer about 50-60 minutes until barley is tender and cooked through. Remove beef from the soup and shred it into bite-sized pieces. Add it back into the soup and stir to combine. Garnish with Parmesan cheese and serve. Enjoy!


tastykitchen.com/recipes/soups/short
-r
ib-barley-soup/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/27/14 9:32 P

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Flounder and tilapia are my favorites too. I`ve never tried mahi- mahi.

Edited by: PURPLEPEONY at: 10/27/2014 (21:33)
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BEESTILLANDKNOW's Photo BEESTILLANDKNOW Posts: 225
10/27/14 4:02 P

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That sounds yummy. Does mahi mahi taste like any other fish I would know?
I like a meaty fish like flounder, or tilapia. Not a "fishy" fish, if you get what I mean. emoticon


blessings, Bee


"Be still, and know that I am God! I will be honored by every nation. I will be honored throughout the world."





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10/27/14 1:28 P

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Broiled "Mahi-Mahi" with Basmati rice and salad....

NOW 'FAITH' IS THE SUBSTANCE OF THINGS HOPED FOR
THE EVIDENCE OF THINGS NOT SEEN. Hebrews 11:1
Hopeful Hearts & Keep Walking with Jesus Teams Co-Leader
youtu.be/UPCp8n2awdg (JESUS SAVES, Pettit, Contemporary Version)
youtu.be/vbkMmX9m6R0 (JESUS SAVES, Gaither, Contemporary Version)
Luke19:10 FOR THE SON OF MAN IS COME TO SEEK AND TO SAVE THAT WHICH WAS LOST.
youtu.be/cmRkfM-3w3A (NO MORE NIGHT OR PAIN)


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10/26/14 12:44 A

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@ BEESTILLANDKNOW

Sounds delicious! emoticon

emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/25/14 8:31 P

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We had leftover hamburgers so I just topped them with taco sauce and jalapeno jack cheese
and they were yummy.


blessings, Bee


"Be still, and know that I am God! I will be honored by every nation. I will be honored throughout the world."





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10/22/14 11:13 P

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Spiced Pumpkin Stew



Pumpkin is everywhere – in coffee, desserts, and even mac and cheese. And there are quite a few reasons to indulge in this fall staple. Pumpkins are rich in vitamin A, specifically beta-carotene, a potent antioxidant that gives the squash its bright orange hue. They’re also rich in fiber and make an excellent base for hearty stews like this one.



Ingredients

1 Tbsp. olive oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
½ tsp. ground cumin (curry powder may be substituted)
1 (15 oz.) can pureed pumpkin (2 cups fresh may be substituted)
1 (15 oz.) can black beans, no salt added, drained
1 (15 oz.) can yellow corn kernels, no salt added, drained (1-11⁄2 cups fresh or frozen may be substituted)
1 (14 oz.) can diced tomatoes, no salt added
2 cups reduced-sodium chicken broth (vegetable may be substituted)
¼ cup fresh cilantro, finely chopped, divided
Salt and freshly ground black pepper to taste
¼ cup plain, low-fat yogurt, optional



Directions


In large saucepan warm oil over medium heat. Stir in peppers, onion and garlic and sauté about 6 minutes until peppers and onion soften. Stir in cumin and continue to cook 1-2 minutes.
Pour in pumpkin, beans, corn, tomatoes and broth. Add 1 teaspoon cilantro and season with salt and pepper to taste. Bring to boil then reduce heat. Cover and simmer 25 minutes.
Divide stew among four bowls and garnish with cilantro and yogurt, if desired.

Per 2 cup serving: 301 calories, 5 g total fat (1 g saturated fat), 57 g carbohydrate, 14 g protein, 14 g dietary fiber, 307 mg sodium.



www.keyingredient.com/recipes/165899
50
38/spiced-pumpkin-stew/


Edited by: PURPLEPEONY at: 10/22/2014 (23:15)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/20/14 8:06 P

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Avocado Tomato Corn Salad




Great Salad or Chunky Salsa



Minutes to Prepare: 15

Number of Servings: 12



Ingredients

1 Avocado diced
2 cups of corn
2 cups of cherry tomatoes, quartered
1/4 cup red onion diced
1 T. olive oil
juice of half a lemon
1t. salt
1t. pepper
1t. chili pepper or cayenne pepper

Directions

Prepare and combine all vegetables in a salad bowl.
In a small bowl combine spices and lemon juice. Whisk in olive oil.
Pour over and toss into salad.
Chill or serve immediately.
Makes 12 1/2 cup servings.

Number of Servings: 12

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 63.1
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 193.6 mg
Total Carbs: 8.0 g
Dietary Fiber: 2.1 g
Protein: 1.4 g
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=56326


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/20/14 7:50 P

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Thai Chicken and Vegetable Soup



Prep
20 mins


Total
35 mins


Serves
5



1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
32 ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
14 ounces (1 can) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves



Instructions:


1 . Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
2 . Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

3 . Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.


swanson.campbellskitchen.com/SBRecip
e/
RecipeDetail?RecipeID=61379


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/20/14 7:41 P

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Refried Bean Soup~



Beans, corn and Ro-tel tomatoes make this low-calorie soup very hearty and filling.



Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 8



Ingredients

1 16 oz. can Fat Free Refried Beans*
1 cup Canned Yellow Corn
1 16 oz. can Chicken Broth*
1 16 oz. can Ro-tel Original Tomatoes w/ Green Chilies
1 cup Canned Black Beans (drained)
8 Tbsp Fat Free Sour Cream
Directions

Mix everything (except sour cream) together into a pot and simmer until heated through, whisking to combined refried beans with the chicken broth. Serve 1 cup servings in bowls and top each with 2 tbsp of Sour Cream.

*Use vegetarian refried beans and vegetable stock to make this soup vegetarian friendly.

Number of Servings: 8

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 116.6
Total Fat: 0.4 g
Cholesterol: 1.3 mg
Sodium: 947.9 mg
Total Carbs: 22.2 g
Dietary Fiber: 5.0 g
Protein: 7.4 g


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1091867


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/20/14 7:34 P

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Lime-Cilantro Black Bean Soup~


Number of Servings: 6



Ingredients

2 cans black beans
2 cups chicken broth
1 cup salsa
2 tsp cumin
1/4 cup chopped onion
1/4 cup lime juice
1 tsp olive oil
chopped cilantro

Directions

Saute the onions in the oil. Put everything else except for one can of black beans into a blender, and puree. Pour mixture into the pot with the sauteed onions. Add the remaining, whole black beans, and heat through. Serve with Cilantro for garnish

Number of Servings: 6
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 165.7
Total Fat: 2.4 g
Cholesterol: 0.8 mg
Sodium: 713.5 mg
Total Carbs: 25.4 g
Dietary Fiber: 8.4 g
Protein: 12.1 g


recipes.sparkpeople.com/recipe-detai
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asp?recipe=244242


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/15/14 2:14 P

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I made the home made applesauce from the recipe below and it is absolutely DIVINE. The only problem with the recipe is the amount of sugar. I only added a heaping Tablespoon of brown sugar & a heaping Tablespoon of cinnamon sugar. Even though my apples were naturally sweet (I used Gala) I can`t imagine even using tart apples that you would need 1/2 cup of sugar! I also added a teaspoon of apple pie spice. Don`t omit the lemon juice it really livened it up. I didn`t blend mine, I like it chunky.
I`ll never buy store bought applesauce again! emoticon

Edited by: PURPLEPEONY at: 10/15/2014 (14:42)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/15/14 12:26 P

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Hamburger Soup~

Prep Time: 15 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 12

Ingredients
◾2-1/2 pounds Ground Chuck
◾1 whole Large Onion, Diced
◾2 stalks Celery, Diced
◾3 cloves Garlic, Minced
◾1 can (14.5 Ounce) Can Whole Tomatoes
◾3 cups Beef Stock Or Beef Broth, Plus More As Needed
◾1 whole Yellow Bell Pepper, Seeded And Diced
◾1 whole Red Bell Pepper, Seeded And Diced
◾1 whole Green Bell Pepper, Seeded And Diced
◾4 whole Carrots, Peeled And Sliced On The Diagonal
◾5 whole Red Potatoes, Cut Into Chunks
◾3 Tablespoons Tomato Paste
◾1/2 teaspoon Kosher Salt (more To Taste)
◾1/2 teaspoon Black Pepper, More To Taste
◾2 teaspoons Dried Parsley Flakes
◾1/2 teaspoon Ground Oregano
◾1/4 teaspoon Cayenne Pepper (more To Taste)

Preparation Instructions


In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Serve with crusty bread!
thepioneerwoman.com/cooking/2014/01/
ha
mburger-soup/#recipe-form-289408


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/14/14 7:31 P

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I have a lot of large Gala apples that I need to use up so tomorrow I`ll make some home made applesauce! emoticon (My apples are really sweet so I`ll probably use a lot less sugar & add a tsp. of apple pie spice)





Homemade Applesauce~

Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 12

Ingredients
◾6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
◾1 cup Apple Juice Or Apple Cider
◾ Juice Of 1 Lemon
◾1/2 cup Brown Sugar, Packed
◾1 teaspoon Cinnamon, More Or Less To Taste
◾ Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter

Preparation Instructions


Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.

Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!




thepioneerwoman.com/cooking/2013/10/
ho
memade-applesauce/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/12/14 10:59 A

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Joe's Tomato Vegetable Soup

Yummy vegetable soup. This makes a large quantity of soup for several meals and/or freezing.. I like to make this and eat it throughout the week for lunches and snacks. Also, there is always plenty to share with a friend's/neighbor's family.



Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 12



Ingredients

3 carrots, diced
2 ribs of celery, diced
2 medium potatoes, diced
1 small/medium onion, diced
1 large clove of garlic, minced
2 14-oz cans diced tomatoes, with juice
1 8-oz can tomato sauce
2 1/2 cups chicken broth 2 cups water
1 teas salt
1/2 teas marjoram
1/2 teas thyme
1/2 teas black pepper
2 cups frozen, cut green beans
2 medium or 1 large zucchini, chopped
1/2 cup ORZO pasta

Directions

Dice carrots, celery, potatoes, onion and garlic. Heat two tablespoons olive oil in a LARGE soup pot. Add the carrots, celery, potatoes, onion and garlic and saute for a few minutes. Ad the diced tomatoes, tomato sauce, chicken broth, water, salt, pepper, marjoral and thyme. Stir well and bring to a simmer. Simmer uncovered for about 25 minutes. Then add the frozen cut green beans and the chopped zucchini. Bring back to a simmer and continue cooking about 10 minutes, until all the vegetables are tender--be careful not to over cook them. Add the ORZO and cook for 8 minutes longer. When soup is finished cooking, add a couple of shakes of Tabasco sauce if you desire.

Number of Servings: 12


Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 80.6
Total Fat: 0.4 g
Cholesterol: 1.0 mg
Sodium: 507.5 mg
Total Carbs: 17.1 g
Dietary Fiber: 2.4 g
Protein: 2.4 g

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1067653


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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10/11/14 4:14 A

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Stuffed Bell Peppers

This stuffed bell pepper recipe is really delicious! You can use red bell peppers if you like that flavor better. It incorporates your protein, starch, and veggies in one neat package! Brown rice is used for an added nutritional punch.



Minutes to Prepare: 45

Minutes to Cook: 35

Number of Servings: 4



Ingredients

4 large green bell peppers
1 cup of cooked brown rice
1 lb 93% lean ground turkey
2 garlic cloves
1/2 cup chopped onion
1 can diced tomatoes (with italian seasoning is better)
tomato sauce - enough to cover the bottom of a casserole dish
2 tbsp canola oil
salt and pepper to taste


Directions

Preheat oven to 400 degrees F.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place in a casserole dish - the bottom of the dish should be covered with a thin layer of tomato sauce.
In a pan, add canola oil and sautee the onions until translucent (5-7 minutes). Add minced garlic and cook for 2 minutes. Then add the ground turkey and brown.

In a large bowl, combine the cooked ground turkey, brown rice, and diced tomatoes. Add salt and pepper to taste. Scoop mixture into each bell pepper half.

Bake, covered, for 30 minutes. If desired, uncover, sprinkle mozzarella cheese on top, and bake an additional 5 minutes.

Number of Servings: 4



Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 296.2
Total Fat: 8.6 g
Cholesterol: 0.0 mg
Sodium: 998.3 mg
Total Carbs: 30.9 g
Dietary Fiber: 4.2 g
Protein: 24.4 g


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=183604&comment=all#commenR>t128027


Edited by: PURPLEPEONY at: 10/11/2014 (04:15)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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9/29/14 10:15 P

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Roasted Asparagus Quinoa Salad W/ Feta Cheese


Yield: Serves 4

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes


Ingredients:

1 lb. asparagus trimmed
¼ cup fresh squeezed lemon juice
2 tbsp. + 1tsp. extra virgin olive oil
2 cloves crushed garlic
Salt and pepper to taste
3 cups COOKED quinoa
1 red bell pepper, seeded, and diced
1.5 ounces feta cheese


Directions:


Pre heat oven to

Place trimmed asparagus on a rimmed baking sheet and drizzle with 1 teaspoon of olive oil then season with salt and pepper. Roast in the oven for 20 minutes. Allow to cool and then cut into 1-inch pieces.

In the meantime, whisk together lemon juice, olive oil, garlic, and a pinch of salt and pepper.

Place cooked quinoa in a large bowl and toss with the lemon dressing. Gently stir in asparagus and red pepper and then top with crumbled feta cheese. Enjoy.

Makes 4 cups.


Nutritional Analysis

Nutrients per 1 cup: Calories: 197; Total Fat: 7.9; Saturated Fat: 1.6g; Cholesterol: 4mg; Carbohydrate: 25.9g; Dietary Fiber: 3.6g; Sugars: 1.5g; Protein: 7.8g
400.


cleananddelicious.com/?p=9629&previe
w=
true


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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9/28/14 6:34 P

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Pumpkin Turkey Chili



Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 6



"A chili for autumn! Turkey, pumpkin, and traditional chili ingredients go together well in this spicy concoction."

Ingredients:


1 tablespoon vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped yellow bell pepper

1 clove garlic, minced

1 pound ground turkey

1 (14.5 ounce) can diced tomatoes

2 cups pumpkin puree

1 1/2 tablespoons chili powder

1/2 teaspoon ground black pepper

1 dash salt

1/2 cup shredded Cheddar cheese

1/2 cup sour cream


Directions:

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

allrecipes.com/recipe/pumpkin-turkey
-c
hili/detail.aspx


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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9/28/14 6:32 P

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I love seafood but I`ve never tried Mahi Mahi

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Broiled Mahi Mahi-- with Lemon juice, some olive oil, onion powder and spices.
Rice
steamed carrots
slice of Italian bread w/olive oil

NOW 'FAITH' IS THE SUBSTANCE OF THINGS HOPED FOR
THE EVIDENCE OF THINGS NOT SEEN. Hebrews 11:1
Hopeful Hearts & Keep Walking with Jesus Teams Co-Leader
youtu.be/UPCp8n2awdg (JESUS SAVES, Pettit, Contemporary Version)
youtu.be/vbkMmX9m6R0 (JESUS SAVES, Gaither, Contemporary Version)
Luke19:10 FOR THE SON OF MAN IS COME TO SEEK AND TO SAVE THAT WHICH WAS LOST.
youtu.be/cmRkfM-3w3A (NO MORE NIGHT OR PAIN)


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9/27/14 2:46 P

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Spicy Cabbage and Chorizo Stew~

Ingredients
•2 tablespoons olive oil
•1 large yellow onion, chopped
•8 oz chorizo, sliced 1/2″ thick
•4 garlic cloves, minced
•1/4-1/2 tsp red chile flake
•7 cups water
•1lb Yukon Gold potatoes, cut into 1″ pieces
•1lb green or Savoy cabbage, thinly sliced
•15oz can navy or cannelini beans, rinsed and drained
• salt
•Ground cracked pepper

Preparation
1.Heat a large pot over medium-low heat with the two tablespoons of oil.
2.Add the chorizo and onion, cooking for 8 minutes until the onion is translucent.
3.Add the garlic and red chile flakes. Continue cooking for another minute or two.
4.Add the water and potatoes, bringing to a boil. Reduce heat and simmer for 10-15 minutes until the potatoes are tender.
5.Add the cabbage and beans, and stir until the cabbage wilts.
6.Remove from heat if you’re ready to eat or allow to simmer to thicken up the broth.
7.Use salt and pepper to taste.
8.Serve!

www.thehooteats.com/2012/03/16/spicy
-c
abbage-and-chorizo-stew/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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9/20/14 2:50 P

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Grilled Zucchini Low-Carb Lasagna (with Italian Sausage, Tomato, and Basil Sauce)
(Makes about 8 servings, recipe created by Kalyn.)

Equipment:

It's important to use a dish that's fairly deep for this recipe. The first time I made this I used a dish that was 9" x 11" and 3" deep. This time I used my new lasagna pan that was 12.5" x 10" and 3" deep, which worked a lot better. I would use the larger amounts of cottage cheese and egg for if you have a deep pan like this.)

Ingredients:
2-4 large zucchini, cut into lengthwise or round slices about 5/8 inch thick (enough zucchini slices to make two layers, be careful not to cut too thin)
olive oil, for brushing lasagna slices
Italian Herb Blend, for sprinkling zucchini before grilling (optional)
4 cups Sausage and Basil Marinara Sauce, reduced to make 3 cups. (See below for an option if you don't have homemade sauce.)
2 cups low-fat cottage cheese (or use 1 1/2 cups for smaller dish size)
4 eggs (or use 3 eggs for smaller dish size)
2 cups grated low-fat Mozzarella cheese
1 cup coarsely grated Romano or Parmesan cheese
(or use about 3 cups of any type of white cheese that melts well)

Sauce Ingredients if You Don't Have Homemade Sauce:
1 T olive oil
1 pkg. (19.5 oz.) hot or mild turkey Italian Sausage links
24 oz. jar tomato-basil sauce (choose the lowest sugar sauce you can find)
1/2 cup chopped fresh basil (optional, but use if available)

Instructions:

If you don't have homemade sauce, heat one tablespoon olive oil in frying pan with high sides. Squeeze the turkey Italian sausage out of the links, and cook until it's nicely browned, breaking apart with a turner or potato masher as it cooks. (Most turkey sausage will release some liquid; just cook until that evaporates.) When the sausage is brown, add the jar of sauce and rinse out the jar with about 1/2 cup water. Simmer until the sauce mixture is reduced to 3 cups, about 20 minutes, then stir in the chopped fresh basil if using.

Preheat oven to 400F. Brush grill or stove-top grill pan with olive oil or spray with grill spray and preheat to high heat. (You can only hold your hand there for a few seconds at that heat.) While grill heats, cut zucchini into slices about 5/8 inch thick. Brush both sides of zucchini lightly with olive oil and sprinkle with Italian Herb Blend if using. Grill zucchini slices until they're lightly browned on both sides, but not fully cooked, about 3-4 minutes per side. Remove the zucchini slices to a cutting board and press lightly with a paper towel to absorb some of the moisture. (Put zucchini between two pieces of paper towel if it seems especially juicy.)

Beat eggs in small bowl, then stir in cottage cheese. (If using homemade sauce, be sure it has reduced to 3 cups.)

Spray heavy ceramic or glass lasagna dish with non-stick spray or olive oil. Then make a layer of lasagna slices, a layer with half the sauce, a layer with half the cottage cheese-egg mixture, and a layer with half the cheese. Top with second layer of grilled lasagna slices, sauce, cottage cheese-egg mixture, and remaining cheese.

Bake 30-40 minutes, or until cheese is melted and browned on top and mixture is slightly bubbling. (I hate to cover it with foil because the cheese always sticks to the foil, but you can cover it for part of the time if you don't want the top quite so brown.) Let sit at least 10-15 minutes before cutting, then cut into pieces and serve hot. (This will be a little juicier than regular lasagna, letting it sit for a few minutes will help with that.)

This keeps very well in the fridge for several days and it might even be better re-heated, because some of the juice absorbs into the zucchini when it's refrigerated! I would not recommend freezing.

www.kalynskitchen.com/2008/09/grille
d-
zucchini-lasagna-with-italian.html


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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ADIRONDACKMOM's Photo ADIRONDACKMOM Posts: 3,337
9/17/14 8:14 A

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They sound very sticky, but I bet the kids would love them, just have a wash cloth ready! Or make them use a spoon LOL!

NOW 'FAITH' IS THE SUBSTANCE OF THINGS HOPED FOR
THE EVIDENCE OF THINGS NOT SEEN. Hebrews 11:1
Hopeful Hearts & Keep Walking with Jesus Teams Co-Leader
youtu.be/UPCp8n2awdg (JESUS SAVES, Pettit, Contemporary Version)
youtu.be/vbkMmX9m6R0 (JESUS SAVES, Gaither, Contemporary Version)
Luke19:10 FOR THE SON OF MAN IS COME TO SEEK AND TO SAVE THAT WHICH WAS LOST.
youtu.be/cmRkfM-3w3A (NO MORE NIGHT OR PAIN)


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9/9/14 11:10 P

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These are a really fun snack. Kids love them.


Glitter Grapes~

A fun party finger food!



Number of Servings: 12



Ingredients

1 pound of seedless grapes, pulled from the stems and rinsed
1 3-oz. package regular gelatin, flavor of your choice (NOT prepared)
Water


Directions

Spread the gelatin mix on a plate, about 1/4 at a time.
Rinse the grapes under water, and place a handful on the plate.
Shake the plate gently to roll the grapes in the gelatin, coating the grapes.
Place coated grapes into a bowl.
Repeat with the remaining ingredients until all of the grapes are covered.
Place the bowl and let set in the refrigerator for about 1 hour, until the gelatin is set.
These are better the colder they are.
I've used red grapes with cherry gelatin, but you can probably use green grapes with lime, or any combination you'd like.

*Tip ...you want the grapes just damp enough to get the Jello to stick. Too much moisture will make the Jello clump.


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=23930


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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9/4/14 5:40 P

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Stuffed Peppers for dinner.


Plan:
Move my body (30 mins per day, 6 days per week)
Eat my freggies (3 to 5 svgs per day)
Drink my H2O (64 oz per day)



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9/1/14 11:12 P

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@ BENE38464

I bet those would be great to snack on before or after a workout. They sound delicious! emoticon emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/29/14 9:03 A

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For those who like sweets---Healthy Peanut Butter Balls!

1/2 c peanut butter
1/2 c quick-cooking oatmeal
1/2 c chocolate protein powder
1/4 c honey

Mix the ingredients well, and form into 20 balls by teaspoons. Cover & refrigerate. Each ball 82 calories and 3 grams of fat...also 5 grams of protein!!!!

Bene38464


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8/28/14 9:40 P

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@ BENE38464

That soup sounds amazing! I`m saving that to my recipe book.
During cooler months I make a pot of soup every week. I`m excited to try this, especially with only 210 cal. per serving. Thanks so much for sharing!
emoticon emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/28/14 12:11 P

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I anticipate a busy Labor Day weekend, as we are getting ready for our 81st annual Labor Day Festival, which is a major fundraiser for our school. I have been the treasurer for 9-10 years, so I work all day on Labor Day from 6:30 am until 8-9 at night. So I don't get much chance to eat healthy. this morning I made a pot of Weight Watchers 5-Can Soup. That way I will get my veggies, even if I just eat a sandwich! recipe:

1 can Campbell's minestrone soup
1 can diced tomatoes
1 can corn, drained
1 can pinto beans, undrained
1 can mixed veggies (I use frozen ones, though!)

Just mix it all together. I also add 1 can of chicken broth, as I don't like it too thick...more soupy. Simmer until all the flavors are combined. Season as desired. 1/6 = 210 calories and 2.4 fat grams.

Bene38464


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8/28/14 12:16 A

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Creamy Tomato & Spinach Pasta~



Prep time

5 mins


Cook time

20 mins


Total time

25 mins




Total Cost: $3.72

Cost Per Serving: $0.93

Serves: 4


Ingredients
•1 Tbsp olive oil $0.16
•1 small onion $0.25
•2 cloves garlic $0.16
•1 (15 oz.) can diced tomatoes $0.59
•½ tsp dried oregano $0.03
•½ tsp dried basil $0.03
•pinch red pepper flakes (optional) $0.02
•freshly cracked pepper to taste $0.05
•½ tsp salt $0.03
•2 Tbsp tomato paste $0.11
•2 oz. cream cheese $0.48
•¼ cup grated Parmesan $0.42
•½ lb. penne pasta $0.89
•½ (9 oz.) bag fresh spinach $0.50


Instructions
1.Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2.While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3.Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
4.Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5.Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.


www.budgetbytes.com/2013/07/creamy-t
om
ato-spinach-pasta/


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/28/14 12:14 A

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@BENE38464

I apologize for just seeing your response. I think I`ll try the protein powder in morning smoothies!

emoticon

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8/28/14 12:11 A

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@BEAUTYNGODSEYES


That sounds delicious! emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/26/14 8:03 A

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Spaghetti with Zesty Bolognese

My son adores spaghetti, but I've found that he loves a low-fat Bolognese recipe that I found a lot more! Anytime I can substitute a "bad" food for a healthier option, I'm all for it!

emoticon

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8/25/14 1:05 P

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Here's a tip! I just use the Kroger brand which is fine with me, because it doesn't break your pocket book. But the directions say to mix it with water. No, no, no! I mix it with milk & fruit, or yogurt, or oatmeal...something so that it tastes just dandy! Just put 1 cup of low fat milk in the blender, add 1 scoop of powder, & 1/2 to 1 banana....or a few berries. I think you will be satisfied with the result!

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8/24/14 9:23 P

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Thanks BENE38464 for letting us know! I eat a lot of protein but if I could find a decent tasting protein powder I`d give it a try. I`m glad the protein powder is making your hair stronger emoticon emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/22/14 1:49 P

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Hey, PurplePeony. I was suffering from a protein deficiency and I am starting to fall in love with protein power! I made oatmeal this morning and added one scoop of vanilla protein powder to it and it was good!!! That, with some fruit, made my breakfast and so was not all grains.
Some symptoms of protein deficiency include FALLING HAIR!!! Mine has been so much stronger, so this is a tip for the beauty section too! LOL

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8/22/14 12:20 A

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@BENE38464
Quick & easy, my kind of breakfast!
What type of protein powder do you use? I have yet to find one that tastes good. emoticon


@CROUCHINGFLEA
Karri I love soup! In the cooler months I make a pot almost every week. emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/20/14 8:16 A

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DH made homemade veggie soup last night and it was so good! I don't know what all spices he put in, so no recipe but man was it nice in this weather to have some soup!

~ Karri
But I will sing of your strength, in the morning I will sing of your love; for you are my fortress, my refuge in times of trouble. ~Psalms 59-16


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8/19/14 10:00 A

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Snack: Take one cup of Greek yogurt (I used blueberry) and add 1 scoop of chocolate protein powder. Stir well & let sit a minute. Yummy! I think you could also use vanilla protein powdre too.

To expand to a breakfast, add 1 slice of whole wheat toast and a serving of fruit, preferably a small orange!

Bene38464


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8/16/14 12:09 A

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Apple Raisin Breakfast Barley~


Number of Servings: 4



Ingredients

1 cup medium pearled barley
1 cup unsweetened applesauce
1/2 cup raisins
2 tbsp brown sugar
6 cups water



Directions

Rice cooker instructions:
Put all ingredients in a rice cooker and flip switch.

On stove:
Boil water.
Stir all other ingredients into briskly boiling water.
Cover and reduce heat and simmer for 45 to 60 minutes or until tender.
Remove from heat; let stand 5 minutes.

Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 285.1
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 22.3 mg
Total Carbs: 60.1 g
Dietary Fiber: 10.0 g
Protein: 5.5 g

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 285.1
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 22.3 mg
Total Carbs: 60.1 g
Dietary Fiber: 10.0 g
Protein: 5.5 g


***Per the recommendations in the reviews I`ll use one cup less water & add a tsp. of cinnamon. Barley is slow digesting & has lots of fiber. It keeps me full for hours. I`ll let you guys know how it turns out!


recipes.sparkpeople.com/recipe-detai
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asp?recipe=10220


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/12/14 11:38 P

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BENE38464 that chicken sounds delicious! emoticon I need to pull out my slower cooker and find some great recipes.

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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8/12/14 2:55 P

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Monday I seasoned three bone-in chicken breasts and cooked them in my big slow cooker. I used Cajun seasoning, and although I don't eat the skin, the chicken will have a nice flavor. I will eat it 5 or 6 ounces at a time. I ate it with mashed potatoes & green peas first. Tonight I will cook stir-fry veggies with soy sauce & black pepper, add cooked rice, and eat it with that. I might make chicken soup with lots of summer veggies tomorrow, or whenever there's mostly bones left.

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8/7/14 7:02 A

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Going to try this, my kids have another name for it, but I can't remember it. They've been asking me to try it, so we'll give it a whirl! Sounds yummy!

~ Karri
But I will sing of your strength, in the morning I will sing of your love; for you are my fortress, my refuge in times of trouble. ~Psalms 59-16


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8/6/14 11:58 P

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I made the banana "ice cream" today and it was great. I did add a tsp. of cinnamon sugar but it is only 15 calories. emoticon

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8/5/14 11:06 P

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Soft-Serve Banana 'Ice Cream'~

Introduction

Frozen bananas rival soft serve when given a whirl in the food processor. No cholesterol and no added sugar, just creamy and sweet bananas!





Minutes to Prepare: 15

Minutes to Cook: 1

Number of Servings: 4


Ingredients
4 peeled frozen bananas, sliced


Tips
You MUST use a food processor or a high-speed blender for this recipe; a regular blender will not blend the bananas thoroughly enough.


Directions

Place frozen bananas in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you'd like, or serve immediately.

(Makes four 1/2 cup servings)

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 105.4
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 1.6 mg
Total Carbs: 27.0 g
Dietary Fiber: 3.1 g
Protein: 1.3 g


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"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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PURPLEPEONY's Photo PURPLEPEONY SparkPoints: (57,724)
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8/5/14 10:52 P

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"Yeah, That's the Flavor" Curried-Jerk Turkey Burgers~


Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 4



Ingredients

1 lb Butterball All Natural Ground White Turkey**(less fat, less cholesterol)
1 egg white
1 slice Sara Lee Delightful Whole Wheat Bread made into soft bread crumbs
1/3 cup onions, finely chopped
1 tsp Worcestershire sauce
1 tsp reduced sodium soy sauce
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp ground cumin
1 tsp curry powder
1/8-1/4 tsp cayenne powder
**Available at Walmart



Directions

Using a wire whip, beat egg whites lightly in large bowl, add spices and sauces and beat again to blend. Add turkey, onions and bread crumbs. Mix well using hands(make sure they're clean first:) ). Be sure to mix well so that all ingredients are well distributed but don't overwork as it will make meat tough.

Shape into 4 quarter pound patties and cook on grill over indirect heat. or broil under medium heat allowing 6-7 minutes per side.

MAKES 4 SERVINGS

Number of Servings: 4


Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 155.5
Total Fat: 3.8 g
Cholesterol: 75.0 mg
Sodium: 182.3 mg
Total Carbs: 4.5 g
Dietary Fiber: 1.2 g
Protein: 28.2 g

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=457310


"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


 August SparkPoints: 167
 
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PURPLEPEONY's Photo PURPLEPEONY SparkPoints: (57,724)
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Posts: 14,971
8/5/14 10:27 P

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Let us know how the bagels came out!

Fresh peach cobbler is my favorite home made dessert! emoticon

"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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