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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.

Bene38464


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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

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


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8/5/14 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


recipes.sparkpeople.com/recipe-detai
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asp?recipe=694221


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


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8/5/14 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


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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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8/4/14 9:23 A

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Today my mixer is coming in the mail, and if it comes early enough I'm going to make home made bagels! I love making things like that at home so I can control the ingredients and it won't have stuff I can't pronounce in it! Also making a fresh peach cobbler today, macerated the fresh peaches in just a little bit of sugar.

~ 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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8/3/14 1:12 P

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@ : BENE38464

That sounds delicious. Thanks for sharing! What temperature do you bake it & how long do you bake it?

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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8/3/14 11:38 A

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Today I am making cherry-walnut bread in the bread machine. With honey, it makes a fine snack or dessert.

Place in machine in order: (all ingredients at room temperature)

1 egg + milk to make 3/4 c.
butter 3 TB.
Sugar: 3 TB.
Salt: 1 t.
Lemon peel, grated: 1/2 t.
Bread flour: 2 & 1/4 c.
Bread machine or Quick-rise yeast: 1 t.

When machine beeps, add 1/4 c. each dried cherries (or cranberries) and chopped walnuts.

Run machne on SWEET



Bene38464


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8/1/14 12:03 A

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Oatmeal Raisin Cookies~


Makes 5 GIANT Oatmeal Raisin Cookies Great for breakfast or a snack. Chewy and Tasty:) Very low-fat and low-calorie!



Minutes to Prepare: 10

Minutes to Cook: 12

Number of Servings: 5



Ingredients

1 cup oatmeal
1/3 cup whole wheat flour
1/2 tsp baking soda
2 tsp cinnamon
1/3 cup unsweetened applesauce
1/4 cup sugar
1 egg white
1/2 tsp vanilla
1/4 cup raisins


Directions

Combine the Oatmeal, Whole Wheat Flour, Baking Soda, and Cinnamon. Wisk together Applesauce, Sugar, Egg, and Vanilla. Slowly add the dry ingredients into the wet. Stir in raisins.


Seperate into 5 mounds on cookie sheet. Shape into cookies, about 1/4" thickness.


Bake at 365 degrees for 10 minutes. Let cool, then flip cookies upside down and bake for another 2 minutes.


(other fruits and nuts can be substituted for raisins.)
(chill dough for 15-30 minutes for less gooey dough)


Number of Servings: 5

Nutritional Info
Servings Per Recipe: 5
Amount Per Serving
Calories: 156.4
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 174.5 mg
Total Carbs: 33.5 g
Dietary Fiber: 3.2 g
Protein: 4.8 g

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1239397


Edited by: PURPLEPEONY at: 8/1/2014 (00:08)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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7/28/14 8:27 P

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I will definitely try it with the strawberry Jello. That sounds even better!

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


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7/27/14 7:20 P

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PurplePeony, my mother made a salad like the orange one, but she used strawberry Jello. She always just called it "Pink Salad." You're right--it is good!

Bene38464


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7/27/14 3:11 P

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Elle's Easy Thai Quinoa


1/2 cup quinoa, cook according to directions

1/3 cup julienned carrots

1/3 cup shelled edamame

1/3 cup chopped green onions

Optional: grilled chicken, chopped


Sauce:
2 Tbsp sweet chili sauce

1 Tbsp rice vinegar

1 Tbsp canned coconut milk

1/2 Tbsp brown sugar

1 tsp peanut butter

1 garlic clove

1 Tbsp reallime juice

1/8 teaspoon ground ginger



Toppings:
1/4 cup chopped peanuts

1/4 cup freshly chopped cilantro



Combine sauce ingredients together in a bowl.

Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Top with peanuts and cilantro.

Recipe source:
https://www.youtube.com/watch?v=-sqC
uE
jeblA


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


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7/26/14 11:33 A

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Low Fat Jello Cottage Cheese Pineapple salad~


Ingredients

Jello Lime sugar free gelatin for four
Kroger crushed pineapple 20 oz.
Kroger fat free cottage cheese 16 oz
2 C water

Directions

Prepare Jello as package directs. Drain pineapple of juice. Add pineapple and cottage cheese to Jello in a 8 x8" dish. Refrigerate until set. Divide into 9 servings.

Number of Servings: 9
Nutritional Info
Servings Per Recipe: 9
Amount Per Serving
Calories: 65.8
Total Fat: 0.0 g
Cholesterol: 4.4 mg
Sodium: 194.4 mg
Total Carbs: 9.8 g
Dietary Fiber: 0.4 g
Protein: 6.7 g

Recipe source:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1022294


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


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7/26/14 1:54 A

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Orange Pineapple Cottage Cheese Salad~



This recipe is light, filling and tastes great.



Minutes to Prepare: 5

Number of Servings: 6



Ingredients

16 oz Low-fat Cottage Cheese
1 Box Sugar Free Orange Jello Mix
1-8oz Can Crushed Pineapple drained



Directions

Mix all ingredients. Makes 6 (1/2 cup servings)

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 85.8
Total Fat: 0.8 g
Cholesterol: 3.0 mg
Sodium: 319.6 mg
Total Carbs: 9.2 g
Dietary Fiber: 0.3 g
Protein: 10.2 g

Recipe source:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=384885


Edited by: PURPLEPEONY at: 7/26/2014 (01:57)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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7/23/14 9:16 P

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@ CROUCHINGFLEA
Karri, that juice sounds refreshing! Right now I`m obsessed with smoothies. I`m ready to try juicing! emoticon


@ BENE38464
emoticon for the fat burning soup recipe. I`m planning a mini detox soon, I think I`ll give it a try then! emoticon

That muffin recipe sounds DIVINE! I wonder if almond milk would work? 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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7/23/14 8:11 P

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By the way, has anyone seen the Spark people recipe for the pumpkin muffins? I made them and the are good. The recipe says to take a spice cake mix (I like Duncan Hines!) and mix it with 1 can of pumpkin. Add 1/4 c. of raisins or nuts. When I mixed this, my judgement told me it was too thick, so I added some 1% milk to thin it a little. Then I made mini-muffins...baking at 350 about 8-10 minutes. You can also see their recipe on this site! Be sure to cook until a toothpick comes out clean!

Bene38464


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7/23/14 7:55 P

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Some of my meals are a little short on veggies, so day before yesterday, I made a pot of Fat-burning Cabbage Soup, divided it up into servings, kept two out for the week, and froze the rest for when I want it; recipe follows:

5 carrots, peeled and chopped
3 small onions, chopped
2 16 oz. cans of diced tomatoes
1 large head of cabbage, chopped (I used ready-to-use slaw mix!)
1 15oz can of drained green beans
2 quarts of tomato juice
2 green bell peppers, chopped
10 stalks of celery, chopped
1 14 oz can of beef broth
1 envelope of dry onion soup mix. Throw it in a pot or slow cooker and cook until done!

I just made half a recipe & that was plenty!

Bene38464


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7/23/14 6:29 A

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I'm still making that pumpkin pudding to curb my sweet tooth, it really helps (I love pumpkin pie!)

Yesterday I had the most amazing juice I made:
1/2 bag of kale
1 cup spinach
1 small bag carrots
1 apple
1 orange
1 lemon
1 cucumber

The lemon made it just tart enough, the carrots gave a sweet flavor and the cucumber was so refreshing! The whole juice was wonderful and helped me make it through the day!

~ 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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7/22/14 1:27 P

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Karri I haven`t been to the grocery store for the cake mixes yet. I`ll let you know how it turns out. The Carrot cake mixed with the Angel food had the highest ratings so I think I`ll give that combo a try.

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


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7/20/14 4:52 P

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how was the cake?

~ 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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7/20/14 1:19 A

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Best. Green Smoothie. EVER.


Tropical Green Smoothie

Ingredients:
2 Cups Spinach
1/2 Cup Pineapple
1/2 Cup Orange Juice (or 1 Fresh Orange)
1/2 Cup Ice
1/2 Banana (Fresh or Frozen) ***Today I subbed frozen tropical fruit and eliminated the ice.***
1/2 Lime


185 calories for the entire smoothie... (1 huge serving or 2 small)
(You can not taste the spinach) emoticon

Recipe source: youtu.be/h9lT0B6GU74

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


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7/15/14 11:51 P

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I`m going to give this a try! emoticon


3- 2- 1 Cake
(3 tablespoons cake mix; 2 tablespoons water; microwave for 1 minute)


This is a very easy cake recipe. 3 2 1 and the microwave cake is done! It's light and you can add different things to this recipe. Give fruit, cream or other toppings a try.

•Hands-On Time: 5 Minutes
•Total Time: 10 Minutes
•Servings: 1



Ingredients

1. 1 box Duncan Hines Angel Food Cake Mix
2. 1 box any flavor regular Cake Mix
3. 2 tablespoons water


Baking Instructions

1.Mix the 2 cake mixes together in a gallon zip-lock bag.
2.To make the cake: take 3 tablespoons cake mix; mix this with 2 tablespoons water; Mix together and microwave for 1 minute. Let this rest for fifteen minutes and serve with toppings.
3.Fruit, whipped cream or topping. Enjoy 3-2-1 voila!
4.Red Velvet, Chocolate, Spice, Banana, Strawberry, Lemon etc use your imagination on the mixes. ***One of the cake mixes MUST be Angel Food for it to turn out well***


www.duncanhines.com/recipes/cakes/pa
tt
i40/3-2-1-microwave-cake/#comments


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


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7/2/14 3:53 P

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And the leftovers are great too! It's best (I think) at room temperature.

Trying the pudding popsicles, they should be ready in a few hours! emoticon

~ 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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7/2/14 2:44 P

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That salsa sounds amazing! I never thought of adding grilled pineapple 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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7/2/14 6:27 A

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That sounds absolutely yummy! I'll try it with the next batch of popsicle I make (we make popsicles like every other day!


Last night hubby and I made a salsa/salad to go with dinner it was awesome! We used
2 cucumber, 1 box cherry tomatoes, a few baby bell peppers, 1 grilled pineapple and 1/2 a bunch of cilantro, toss in a little salt, mix well and let it sit for about 10 minutes. Oh. My. Goodness. It was amazingly good. I did not think the cucumbers and pineapple would pair well, but it was fantastic!

~ 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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7/1/14 9:40 P

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These are great at 56 calories each! (*each pop is 1/2 cup so it`s a good size) I use strawberries because I`m not a raspberry fan emoticon



Raspberry Chocolate Pudding Pops~


Yield: 8 popsicles

Ingredients:

1 box of sugar free, fat free chocolate pudding mix
2 cups cold skim milk
12 oz fresh raspberries
1 tablespoon powdered sugar

Directions:

1.In a medium bowl, beat together the milk and pudding mix with a whisk until smooth and combined. Refrigerate for a few minutes to thicken slightly.
2.Puree the raspberries in a blender and stir in powdered sugar.
3.Layer the pudding and raspberry mixtures into 8 popsicle molds and place in the freezer for several hours until frozen through (I usually freeze mine overnight).


Weight Watchers Points Plus:
1 per popsicle (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
56 calories, 11 g carbs, 0 g fat, 3 g protein, 3 g fiber (from myfitnesspal.com)

www.emilybites.com/2014/06/chocolate
-r
aspberry-pudding-pops.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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6/27/14 1:02 A

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I love bean salads. I`ve posted a few on this thread. Yours sounds tasty. I`ll try it as soon as I get more black beans. emoticon

This week I`m trying a chickpea salad.
dashingdish.com/recipe/mediterranean
-c
hickpea-salad/


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


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6/24/14 3:04 P

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A recent favorite of mine:
Black Bean Salad

1 large can of black beans or two regular cans, drained and rinsed
2 cucumbers, peeled and diced
2 tomatoes, diced
A few sprigs of parsley or cilantro, chopped

Add together and add a touch of black pepper and a couple sprinkles of salt ( you'll use more than you think, it soaks into the veggies). Mix. Let set in the fridge for at least 10 minutes. The tomatoes and cucumbers draw out the liquid so it will get soupy, just drain it. Can also add some corn, I did roasted corn one time and it was great!

~ 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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6/24/14 2:28 P

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Wow that was quick! I had my Soba Noodle Salad as a side to Spicy Honey Baked Chicken
youtu.be/N1vvrOnEbVk
I had the leftovers alone and I liked it even better.


Karri do you have any recipes you`d like to share?

Edited by: PURPLEPEONY at: 6/24/2014 (14:28)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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6/24/14 1:35 P

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Tried it for lunch and it was wonderful! Thank you for the recipe! Especially for the pumpkin one, I LOVED that one!

~ 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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6/24/14 9:28 A

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Just went to the store and picked up the ingredients while I was there, going to give it a try for lunch! Did the same, bought a ginger dressing instead of making it emoticon

~ 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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6/24/14 12:18 A

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Soba Noodle-Vegetable Salad



Total Time:21 min Prep:15 min Cook:6 min

Yield:6 (3/4 cup) servings Level:Easy


Ingredients
4 ounces soba noodles, or whole-wheat spaghetti
4 green onions, thinly sliced
1/2 cup shredded carrot
1 red pepper, julienned
1 cup frozen corn,thawed
1 cup frozen edaname, thawed & prepared as directed on pkg.
1/4 cup shredded fresh basil leaves
2 tablespoons chopped fresh cilantro leaves

Dressing:

1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon walnut oil (or canola oil)
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 tablespoon lime juice
1/2 tablespoon fish sauce, OR 1 tablespoon low-sodium soy sauce
Salt to taste
*(I was being lazy and just used a storebought ginger sesame dressing, 6Tbsp.)


Directions:

Boil noodles according to package directions. Rinse thoroughly in cold water, drain completely and cool. In a medium to large bowl, combine noodles, vegetables & herbs. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly. Tasted better when chilled overnight.

Top with chopped honey roasted peanuts before serving.


Edited by: PURPLEPEONY at: 6/24/2014 (00:28)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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6/22/14 4:34 P

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I love soba noodles! Can't wait to see the recipe! My favorite are buckwheat soba noodles, yum!

~ 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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6/22/14 2:51 P

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Friday I made a Soba Noodle Salad that is soooooooo delicious! I`ll post the recipe ASAP! 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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6/20/14 6:59 A

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I made it in a bowl, kinda like a pumpkin pudding. The graham cracker idea is great! Will try that next time I eat some. Now to see if my kids like it!

~ 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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6/19/14 10:52 P

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I`m glad you like it ...I like to top mine with a little crumbled graham crackers to save calories by doing without a crust.

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


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6/19/14 7:46 P

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emoticon for the recipe! Made it earlier and just had some and it is delicious! emoticon I love pumpkin pie so this is a great way to have it and save on calories emoticon

~ 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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6/19/14 8:43 A

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Going to try this today, I love pumpkin! emoticon

~ 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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6/18/14 12:56 A

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Weight Watchers Pumpkin Delight~

Prep Time: 5 mins
Total Time: 35 mins
Servings: 12
..

About This Recipe

"This is a Weight Watchers recipe that is so good you won't even know the calories are missing. Awesome!"
.
.


Ingredients

8 ounces fat-free cool whip


15 ounces libbys 100% canned pumpkin


4 ounces fat-free sugar-free instant vanilla pudding mix ( small box)


1 teaspoon cinnamon

.

Directions

1.Do not make the vanilla pudding just mix all ingredients together.


2.Store in refrigerator.


3.1 cup 1 point for Weight Watchers.



www.food.com/recipe/weight-watchers-
pu
mpkin-delight-240580


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


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6/17/14 11:41 P

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Wheat Berry Salad~


Total Time:1 hr 38 minPrep:15 minInactive:20 minCook:1 hr 3 min

Yield:6 servings, serving size 3/4 cupLevel:Easy



Ingredients
1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper


Directions

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

Calories 360; Total Fat 17 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 8 g) ; Protein 9 g; Carb 46 g; Fiber 8 g; Cholesterol 0 mg; Sodium 15 mg

Excellent source of: Fiber, Vitamin K, Manganese

Good source of: Protein, Vitamin A, Vitamin C, Copper, Iron

www.foodnetwork.com/recipes/ellie-kr
ie
ger/wheat-berry-salad-recipe2.html


Edited by: PURPLEPEONY at: 6/17/2014 (23:42)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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6/17/14 11:13 P

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Cinnamon Roasted Butternut Squash ~


Prep time

15 minutes


Cook time

45 minutes


Total time

1 hour



Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.


Yield: 4 (1 cup) servings


You Will Need
1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Dash cayenne, optional


Directions
Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil.
Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.

Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).


Notes and Tips

How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen. Use a heavy-duty peeler to peel away the skin. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Cut the larger end in half and spoon out the seeds. (Save the seeds – look for instructions for how to roast them below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes.Cinnamon-Roasted-Butternut-Squash-Re
cipe-Step-1

How to Roast Butternut Squash Seeds: Remove pulp and fibrous threads from seeds. Simmer seeds in salted water for 10 minutes. Drain and pat dry. Toss seeds with olive oil and lightly season with salt. Roast in a 325 degree F oven for 15 to 20 minutes. The seeds will not change much in color, but will crunch when done.



A note about salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.


www.inspiredtaste.net/25065/cinnamon
-r
oasted-butternut-squash-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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6/17/14 12:34 A

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Homemade Spicy Turkey Sausage~


Ingredients
•1 Pound Lean Ground Turkey Sausage, 97%/ 3%
•3 Tablespoons Extra Virgin Olive Oil
•3 Tablespoons Garlic, finely minced
•2 Teaspoons Chili Powder
•1 Teaspoon All Purpose Seasoning
•1 Teaspoon Red Pepper Flakes (optional)
•1 Teaspoon or To Taste Kosher Salt
•½ Teaspoon Black Pepper
•½ Teaspoon Paprika
•½ Teaspoon Ground Cumin
•½ Teaspoon Dried Mexican Oregano Leaves
•½ Teaspoon Dried Thyme Leaves
•½ Teaspoon Onion Powder


Directions

For best results, prepare the sausage a day ahead and refrigerate overnight.

In a medium size bowl, combine all of the ingredients except the Mexican oregano. Take the oregano and rub it in the palms of your hands over the bowl. Mix well with a spatula or clean hands. Form patties to the desired size, cook on each side for 2 to 3 minutes, or cook the sausage in its ground state. This recipe can also be doubled for a larger yield.

To prepare for freezing:

Multiple Patties
Use this method when multiple patties need to be defrosted under refrigeration overnight.
Form the patties to the desired size. Place a piece of parchment paper between each patty and place them in a plastic freezer zip bag.

Single Patties
Use this method when preparing one patty at a time.
Wrap each patty individually in parchment paper. Use as needed. You may defrost under refrigeration or you may defrost in the microwave. Note: When using the microwave to defrost meat, you must always cook it immediately.
granddiamondseasoning.com/recipes/vi
ew
/homemade_spicy_turkey_sausage


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


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6/11/14 10:59 P

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I made these for breakfast today. They are very low calorie & very good!

Mediterranean Breakfast Egg Muffin ~

2 whole eggs & 1 small carton of Southwestern EggBeaters
2 cups chopped spinach
¾ cups chopped tomatoes (I used a handful of sun-dried tomatoes)
1 cup of sautéed fresh mushrooms, chopped
¼ cup feta cheese
1 tsp garlic powder
½ tsp salt (optional) (I used Greek seasoning instead of salt)
¼ tsp pepper
non-stick cooking spray

Directions:
Preheat oven to 375 degrees. On a medium heat, add spinach and tomatoes to the hot pan. Add the garlic powder to the veggies and continue mixing the veggies until spinach is dark green and tomatoes soften. This process should take 2-3 minutes and promptly remove from heat.

Crack the 2 eggs in a separate bowl and add the carton of EggBeaters, ¼ cup of feta cheese, salt, and pepper. Add the veggies to the eggs and mix. If utilizing a tin muffin pan be sure to spray with a non-stick cooking spray and begin to fill the muffin pan ¾ of the way full, allowing room for your eggs to expand. Cook for 18-20 minutes depending on your oven. It’s very important not to overcook your eggs as they can dry easily. These muffins store well in your refrigerator for up to 7 days. Enjoy!

makes 12 muffins: 38 calories each, 4 g Protein

Edited by: PURPLEPEONY at: 6/20/2014 (00:44)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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6/4/14 5:41 P

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Baked Tilapia~

4 ServingsPrep/Total Time: 20 min.
Ingredients
•4 tilapia fillets (6 ounces each)
•3 tablespoons butter, melted
•3 tablespoons lemon juice
•1-1/2 teaspoons garlic powder
•1/8 teaspoon salt
•2 tablespoons capers, drained
•1/2 teaspoon dried oregano
•1/8 teaspoon paprika

Directions:
•Place tilapia in an ungreased 13-in. x 9-in. baking dish. In a small
bowl, combine the butter, lemon juice, garlic powder and salt; pour
over the fillets. Sprinkle with capers, oregano and paprika.
•Bake, uncovered, at 425° for 10-15 minutes or until fish flakes
easily with a fork. Yield: 4 servings.

Recipe Source:
www.tasteofhome.com/recipes/baked-ti
la
pia


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


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6/2/14 5:44 P

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My family & I really enjoyed these for dinner yesterday. It`s so simple it`s not even really a recipe but it was really delicious. For mine I used Lawry`s lower sodium seasoning salt instead of plain salt and Tone`s lemon pepper instead of plain pepper. They were juicy and delicious!


~Simple Baked Chicken Drumsticks~


Ingredients

5 -6 chicken drumsticks


garlic powder


pepper ( I used Tone`s lemon pepper )


salt (I used Lawry`s lower sodium seasoning salt )


olive oil

.

Directions

1.Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).


2.Add drumsticks (space enough apart so they aren't touching each other).


3.Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.


4.Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).


5.Bake another half an hour (or until cooked to 160 degrees)).


Nutrition Facts


2 drumsticks per serving
Amount Per Serving% Daily Value
Calories 293.8 Calories from Fat 14248%
Amount Per Serving% Daily ValueTotal Fat 15.8g24%Saturated Fat 4.3g21%Cholesterol 147.8mg49%Sugars 0.0 gSodium 151.4mg6%Total Carbohydrate 0.0g0%Dietary Fiber 0.0g0%Sugars 0.0 g0%Protein 35.1g70%

Original Recipe Source:
www.food.com/recipe/simple-baked-chi
ck
en-drumsticks-443758


Edited by: PURPLEPEONY at: 6/2/2014 (20:55)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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6/2/14 3:41 P

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Moms Famous Beef Barley Soup


Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 12



Ingredients

1/2 cup Carrots chopped
1/2 cup Celery chopped
1/2 cup Onions chopped
1 tbs Butter
4 cups Beef broth
4 cups Water
1lb beef (steak, chuck, stew meat, or whatever leftovers you have)
1 (14.5oz) can of diced tomatoes
3/4 cup Barley (use quick-cook if you prefer)
1 tsp Salt (or less if you prefer)
1 tsp Pepper, black
1/2 tsp Basil
1/2 tsp Oregano



Directions

In soup kettle or dutch oven, saute carrot, celery and onion in butter until tender (about 5 minutes).

Add the broth, water, beef, tomatoes, barley, salt, pepper, basil, and oregano; bring to a boil.

Reduce heat, cover and simmer until barley is tender (about 20 minutes for quick-cook, about an hour for regular).

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 133.1
Total Fat: 2.7 g
Cholesterol: 25.2 mg
Sodium: 573.6 mg
Total Carbs: 16.3 g
Dietary Fiber: 3.7 g
Protein: 11.1 g



Makes 12 servings

Number of Servings: 12

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=593315


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


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6/1/14 11:16 P

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Skinny Greek Yogurt Chicken ~

Ingredients:

4 boneless/skinless chicken breasts
1 cup plain greek yogurt (I used Oikos)
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper



Directions:


1) Preheat oven to 375 degrees.

2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.

3) Line baking sheet with foil and spray lightly with cooking spray.

4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.

5) Bake for 45 minutes.



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


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5/24/14 10:34 P

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Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime

(Makes about four servings; recipe created by Kalyn.)

Ingredients:
20-25 frozen cooked and peeled shrimp, thawed; 51-60 size (Use more if your shrimp are a smaller size)
1 can (15 oz.) black beans, rinsed well (or use 1 1/2 cups cooked black beans)
1/4 cup sliced green onion
1 red bell pepper, seeds removed and chopped in pieces about 1/2 inch square
1/2 - 1 cup coarsely chopped cilantro

Dressing Ingredients:
1/4 cup neutral flavored oil (I used Avocado Oil)
1 1/2 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
1/4 cup finely chopped cilantro
1 tsp. Green Tabasco Sauce (or use your favorite hot sauce or cayenne pepper)
1/2 tsp. ground cumin (or more to taste)
1/2 tsp. ground chili powder (I used ground Ancho chile powder)
generous pinch salt (I used sea salt)

Instructions:

Thaw shrimp in refrigerator overnight if possible (or thaw in the bag in cold water). Drain well, then pat shrimp dry with paper towels.


Rinse black beans in colander until no more foam appears, then drain well. Pat dry with paper towels if beans look very wet.


In food processor with steel blade, pulse together oil, lime juice, 1/4 cup chopped cilantro, green Tabasco, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined. Mix about half of dressing with beans and shrimp and let marinate in refrigerator one hour or as long as you can before you need to make the salad if you can't wait one hour.

While the shrimp and beans marinate, remove seeds from the red bell pepper and chop into pieces about 1/2 inch square. Slice enough green onion to make 1/4 cup (or more if you're not adding the cilantro.)

Add green onion, chopped red bell pepper, and chopped cilantro to shrimp and black bean mixture. Add additional dressing until salad is as moist as you prefer, and devour! (You may not need all the dressing.)

I kept the leftover salad in the refrigerator overnight and ate it for dinner the next day, and it was still very good the second day.

Recipe source:

www.kalynskitchen.com/2007/05/shrimp
-a
nd-black-bean-salad-with.html#more


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


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5/21/14 2:58 P

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The Black Bean Corn Salad I posted yesterday is absolutely DIVINE!
The only change was I added a teaspoon of honey to the dressing to balance out the acidity & instead of chili pepper & cumin, I used Mrs Dash Fiesta Lime Seasoning which contains both.
Avocado is a must.
I only had this for lunch & I didn`t even have the roast chicken and I didn`t miss it. Be sure to let the salad marinate overnight for best flavor. I can`t wait for leftovers! 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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5/20/14 6:38 P

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Making this for a side at lunch tomorrow with roast chicken.

Black Bean Corn Salad~


Prep time

15 mins


Total time

15 mins



This black bean corn salad is so addictive, good, easy, flavorful and loaded with vegetables! It makes a great side dish, appetizer, and healthy snack.


Author: Divas Can Cook


Ingredients:
•11 oz sweet corn, drained (I use Mexican steamed canned corn or fresh grilled corn)
•15 oz black beans, rinsed & drained (l used Bush low-sodium canned black beans)
•1 green bell pepper, diced
•1 red bell pepper, diced
•1 small red onion, diced
•1 pint grape tomatoes, diced
•2-3 cloves garlic, minced
•2-3 Tablespoons fresh cilantro, chopped
•1 avocado, diced (optional)

•CHILI LIME DRESSING
•1½ Tablespoon fresh lime juice
•½ teaspoon olive oil
•1 teaspoon chili powder (can add more)
•1 teaspoon salt
•Pinch of cumin

Instructions:
1.Add beans and vegetables to a large bowl.
2.Stir to combine.
3.Mix the chili lime dressing ingredients together in a small bowl.
4.Add dressing to salad.
5.Toss to combine.
6.Refrigerate for at least an hour.
7.Serve.
8.(Add diced avocado drizzles with lime juice before serving if desired.)


Notes

~TIPS~ Flavors will intensify as it sits! Use grilled corn for a smokey taste Serve as an appetizer with tortilla chips, placed on top of grilled meats, or as a side dish instead of a salad.

divascancook.com/2012/03/black-bean-
co
rn-salad-recipe.html


Edited by: PURPLEPEONY at: 5/20/2014 (18:41)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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5/19/14 7:12 A

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Spinach Pie

An excellent, addictive spinach pie that's sure to please everyone.
Ingredients
1 cup fat free cottage cheese
3 large eggs
1/4 tsp pepper
1/2 tsp salt
2 cloves garlic
10 oz spinach
4 oz fat free cheddar cheese

Directions
1.Thaw spinach.
2.Mix all ingredients.
3.Spray a pie pan with cooking spray, like Pam.
4.Pour mixture into pie pan.
5.Bake at 350 °F (175 °C) for 45-50 minutes.


Yields:8 servings


Prep Time: 10 mins

Cook Time: 50 mins

Nutrition Facts
Serving Size 1 serving

Calories from Fat 21

Calories 76

% Daily Values*
Total Fat 2.33g 4%
Saturated Fat 0.807g 4%
Polyunsaturated Fat 0.324g
Monounsaturated Fat 0.768g
Cholesterol 82mg 27%
Sodium 417mg 17%
Potassium 208mg
Total Carbohydrate 4.2g 1%
Dietary Fiber 1.1g 4%
Sugars 2.21g
Protein 10.13g

Vitamin A 89% Vitamin C 15%

Calcium 17% Iron 7%


*I like to use feta cheese, season with Greek seasoning & toss in a few sun dried tomatoes for color! 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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5/18/14 9:18 P

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I made this today. It`s really good but I think I like it better without the bacon.

~Sharese's Spaghetti Salad~

"Spaghetti, bacon, celery, onion, bell pepper, olives and tomatoes tossed with salad seasoning, Italian dressing and Parmesan and served cold."

Ingredients:


1 pound spaghetti, broken into pieces

10 slices bacon

1/2 cup chopped celery

1 large onion, diced

1 green bell pepper, chopped

1 (2 ounce) can sliced black olives,

drained

2 tomatoes, chopped

1/4 cup salad seasoning mix

1 (16 ounce) bottle Italian-style salad

dressing

1/2 cup grated Parmesan cheese


Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
3. In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.

allrecipes.com/Recipe/Shareses-Spagh
et
ti-Salad/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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5/15/14 9:03 P

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This salad can be eaten room temperature or chilled, and leftovers are great the next day for lunch.


Pearl Couscous Salad with Lemon Asparagus and Tomato


Skinnytaste.com
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg

Ingredients:

6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears, tough ends trimmed
1 1/2 cups grape tomatoes, quartered
1/4 cup red onion, minced
1-1/2 lemons, juiced
1 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
Kosher salt, to taste
fresh cracked pepper, to taste


Directions:

Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl. Taste for salt and pepper and serve room temperature or chilled.
Makes 5 1/2 cups

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


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This serves four as a main dish, if you prefer to have this as a side dish, then it would easily serve 8.


Fiesta Bean Salad


Skinnytaste.com
Servings: 4 • Size: little over 1 cup • Old Points: 7 • Weight Watcher Points+: 7 pt
Calories: 335 • Fat: 11.5 g • Carb: 47 g • Fiber: 15.5 g • Protein: 14 g • Sugar: 0.4 g
Sodium: 481.6 mg • Cholest: 0 mg

Ingredients

2 cloves garlic, minced
3 tbsp fresh lime juice
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon salt
15 oz can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

Directions

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the black beans, chickpeas, tomato, onion and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away.
Makes 4 1/3 cups.

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


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Canned Tuna Ceviche
Skinnytaste.com
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg


Ingredients:

2 tbsp minced red onion
1 to 1 1/2 limes
kosher salt and freshly ground black pepper, as needed
1 tsp olive oil
1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
1 medium seeded plum tomato, finely diced
2 tbsp chopped cilantro
1 jalapeño, minced (keep seeds for spicy) or you can use pickled
3 drops Tabasco sauce (optional)
2 oz sliced avocado (1/2 medium haas)
Directions:

In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).



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


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