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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





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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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5/15/14 8:58 P

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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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5/15/14 8:53 P

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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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5/15/14 1:00 P

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I bought a bag of pearled barley. I read that it`s a resistant starch that has lots of fiber and keeps you full longer. I`ve never tried it.

Does anyone like pearled barley? If so, how do you prepare it?

Anyone have any good recipes for it?



I`m gonna give this recipe a try tomorrow. I`ll modify it a bit to fit my dietary needs. I`ll probably reduce the butter. It should go well with my roast chicken! emoticon

~Byrdhouse Mushroom Barley Pilaf~
allrecipes.com/Recipe/Byrdhouse-Mush
ro
om-Barley-Pilaf/Detail.aspx?event8=1R>&prop24=SR_Title&e11=pearled%20barle
y&
e8=Quick%20Search&event10=1&e7=R
ecipe&
soid=sr_results_p1i10


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5/15/14 11:04 A

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Beautiful Salad

allrecipes.com/recipe/beautiful-sala
d/


I modify the recipe a little to suit my taste & to reduce the calories a little. I use less than half the recommended amt. of dried cranberries (personal preference) and I just toast the almonds (to save calories). Either way it`s a yummy 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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5/3/14 11:39 P

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Wild Rice and Edamame Salad Recipe


Difficulty: Easy | Total Time: About 40 mins, plus chilling time | Makes: 6 to 8 servings (about 7 cups)


Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving.


INGREDIENTS

1/2 cup blanched slivered almonds
2 tablespoons white sesame seeds
4 cups cooked wild rice
3 medium scallions, thinly sliced (white and light green parts only)
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and small dice
1/2 cup dried cranberries
3 tablespoons walnut oil, (can substitute olive oil)
2 tablespoons toasted sesame oil
1/4 cup rice vinegar, plus more as needed
2 teaspoons honey
Kosher salt
Freshly ground black pepper

INSTRUCTIONS

1.Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.

2.Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.

3.Whisk the walnut oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.


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


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4/16/14 10:37 A

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These look good!

Muffin Tin Tacos
These would make a great appetizer, but can be used for a lunch or dinner. Very kid friendly and you can garnish them with your favorite taco toppings.
Makes 12 individual tacos.

1 pound ground beef
½ onion, diced
1 large jalapeno, diced
¾ cup water
Seasoning Mix (see recipe below)
12 flour tortillas
2 cups shredded cheese
Shredded lettuce and diced tomatoes for topping (or use your favorite toppings for tacos)

Taco Seasoning Blend (for 1 pound of ground beef)

1 Tablespoon flour
2 teaspooons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon oregano
¼ teaspoon cayenne pepper
Pinch of salt, if desired

Mix all of the above ingredients above and set aside.

Cook the ground beef, onion and jalapeno thoroughly, drain, if necessary and return to skillet.


Blend in the seasoning mix, that you set aside, and toss to coat.

Heat the mixture on high and add water; reduce and let simmer on med/low for about 10 minutes. Stir occasionally to prevent sticking.

Cut 4" diameter circles out of the flour tortillas.

Wrap tortilla circles (3-4 at a time) in a wet paper towel and microwave for 30 seconds to soften.

Mold the circles into a lightly greased muffin tin.

Add a layer of shredded cheese in the bottom, add about 2 Tablespoons of meat mixture, then top with cheese.

Bake in a preheated oven at 350° for 20 minutes.

When they're done, just pop them out and add your favorite toppings, including lettuce and tomato, if desired. Add a dollop of salsa and sour cream, if desired.

Recipe source:

https://www.youtube.com/watch?v=P6VE
Yx
NQmOI


Lynn has great recipes. Click & subscribe! 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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4/14/14 12:42 P

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Feta & Spinach Scramble

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=48863


This was breakfast today. It was delicious! emoticon

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4/3/14 11:45 P

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Healthy Oatmeal Banana-Nut Cookies


recipes.sparkpeople.com/recipe-detai
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asp?recipe=2716895


really ripe bananas work best!

55 calories each

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


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3/28/14 10:15 A

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Cucumber Salad with Sour Cream Dill Dressing~

I added it to my SparkRecipes: recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2712426


Makes 4 servings:
*If using full fat sour cream = 42 calories per serving. With reduced fat sour cream = approx. 33 calories per serving.

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


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3/28/14 8:54 A

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~Beef and Cabbage Stew~


Ingredients:

1 1/2 pounds beef stew meat, cut into 1

-inch pieces

1 cube beef bouillon

2 cups beef broth

1 large onion, chopped

1/4 teaspoon ground black pepper

1 bay leaf

2 potatoes, peeled and cubed

4 cups shredded cabbage

2 celery ribs, sliced

1 carrot, sliced

1 (8 ounce) can tomato sauce

salt to taste


Directions:

1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.


6 servings

Nutrition:

Calories
318 kcal


16%
Carbohydrates
21.5 g


7%
Cholesterol
63 mg


21%
Fat
15.8 g


24%
Fiber
4.4 g


18%
Protein
22.6 g


45%
Sodium
754 mg



allrecipes.com/recipe/beef-and-cabba
ge
-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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3/27/14 5:27 P

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Weight Watchers Mushroom Hamburgers (4 Pts or Core)

About This Recipe
"From Weight Watchers New Complete Cookbook. These burgers are lightened up by adding sauteed carrot, celery and mushrooms to the mix. You could also add other sauteed veggies such as chopped eggplant, shredded zucchini, drained chopped spinach, etc."

Ingredients:
2 teaspoons olive oil 1/2 red peppers or 1/2 yellow pepper, seeded and finely chopped 1/2 onion, finely chopped 2 tablespoons carrots, minced 2 tablespoons celery, minced 2 garlic cloves, minced 2 cups mushrooms, finely chopped 3/4 lb extra lean ground beef ( 10% or less fat) 1 tablespoon steak sauce salt pepper, freshly ground, to taste

Directions:
Heat oil in a medium nonstick skillet and sautes the peppers, onion, celery, celery and garlic until the onion is translucent (8-10 min).

Add mushrooms and saute until mushrooms are brown and the liquid has evaporated (about 8 min).

Cool to room temperature.

Spray broiler rack with nonstick cooking spray and preheat broiler.

Combine mushroom mixture, beef, steak sauce, salt and pepper.

Form into 4 burgers.

Broil burgers 3 to 4 inches from heat for 5 to 7 minutes on each side.

Nutrition Facts
Serving Size: 1 (185 g)

Servings Per Recipe: 4

Amount Per Serving % Daily Value Calories 158.0 Calories from Fat 60 38% Amount Per Serving % Daily ValueTotal Fat 6.7g 10% Saturated Fat 2.2g 11% Cholesterol 52.7mg 17% Sugars 2.0 g Sodium 64.5mg 2% Total Carbohydrate 4.4g 1% Dietary Fiber 1.0g 4% Sugars 2.0 g 8% Protein 19.7g 39%

Recipe source:
www.food.com/recipe/weight-watchers-
mu
shroom-hamburgers-4-pts-or-core-407523


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


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3/26/14 5:17 P

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~Chicken Taco Casserole~


4 cups shredded, cooked chicken

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)

1 cup light sour cream

1 (10 ounce) can diced tomatoes and
green chilies, undrained

1 (15 ounce) can black beans, rinsed and
drained

1 (1 ounce) envelope reduced-sodium
taco seasoning mix (I use a Mrs Dash Taco Seasoning packet)

5 cups coarsely crushed tortilla chips

2 cups shredded Cheddar cheese

optional for topping:
Chopped tomato

Sliced green onion

Chopped fresh cilantro leaves

Directions:

1. Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chilies, beans and seasoning mix in a large bowl.

2. Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish.
Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.

3. Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.

4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired

8 servings:
*With reduced fat cheese and light sour cream each serving is approximately 375 calories & 32 g Protein

Edited by: PURPLEPEONY at: 3/26/2014 (17:20)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/24/14 7:32 P

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Dinner tomorrow:

Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette (I added it to my SparkRecipes): recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2709908


I plan to serve it as a side to my Greek Chicken. I may sub feta cheese for mozzarella & use Greek salad dressing this time.


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


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3/19/14 3:04 P

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I just finished making the Cabbage Casserole. Mine came out liquidy but it tastes pretty good.
I suggest seasoning the cabbage with a little seasoning salt so it won`t be bland. Next time I`ll follow her recipe exactly. It`s worth a try for such huge servings & low calories. I`ll be making this again.

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


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3/19/14 11:33 A

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Here`s a great recipe that I`m trying out today. I`m subbing shredded chicken breast for the ground turkey & 2 percent cottage for the ricotta because that`s what I have on hand.


Cabbage Casserole

1 Pound 93% Lean Ground Turkey
1 Container of Fat Free Ricotta Cheese 15 oz
2 Cans of Diced Tomatoes 14.5 oz (one drained, one undrained)
1 Can Tomato Sauce (15 oz)
1/2 Cup Diced Onion
1 Tablespoon Garlic Powder
2 to 3 Teaspoons of Salt
Pepper to taste
1 Medium Head of Cabbage (Diced)

Preheat oven to 350 Degrees
Brown the ground turkey and then throw in the 1/2 Cup of onions
Simmer for 3 to 4 minutes
Add Diced Tomatoes, Entire can of tomato Sauce and seasonings
Let Simmer for about 15 minutes
While that is simmering Spray a 3 quart baking dish with Pam or Canola Spray
Add 4 Cups of Cabbage on the bottom of the pan
Now take your meat sauce and put half of it on top of the cabbage
Add 3 to 4 Cups of Cabbage and then top with the remaining meat sauce
Take the entire container of Ricotta and spread evenly over the entire dish
Cover with aluminum foil and Bake for 40 to 45 minutes
Remove aluminum foil and bake for an additional 15 to 20 minutes (until the top is lightly brown)
Cut into 8 Slices! Each huge slice is only 4 Points. 180 calories per slice.

Recipe Source: https://www.youtube.com/watch?v=Fu5W
Sx
525ZU


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


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3/13/14 6:35 P

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Dinner for tomorrow:


Vegetable Baked Ziti



Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 6



Ingredients:

cooking spray or oil mister
1 tbsp. olive oil
1/2 medium onion, diced
1 large zucchini, halved lengthwise and thinly sliced
8 oz. button or baby bella mushrooms, sliced
8 oz. whole wheat pasta (penne and rotini work well), cooked al dente according to package
1 large jar tomato sauce or spaghetti sauce (about 24 ounces)
1-15 oz. container of fat-free ricotta cheese
salt and pepper to taste
1 c. reduced-fat Italian blend cheese (or mozzarella)
2 tsp. Italian Seasoning
1 tbsp. chopped parsley (optional)


Directions:

1.Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray or oil mister.
2.Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.
3.Add pasta, marinara sauce, ricotta and Italian seasoning to skillet with vegetables. Stir until well combined.
4.Pour pasta mixture into baking dish. Top with cheese. Bake for 30 minutes. Sprinkle with parsley before serving, if desired.


Serving Size: slice into 6 equal servings


318 calories & 19.5 g protein per serving

*Calories will vary based upon brand of pasta and sauce so choose carefully.( I use Ronzoni Smart Taste.)

I added it to my SparkPeople Recipe Box:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2702559


Edited by: PURPLEPEONY at: 3/13/2014 (20:08)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/10/14 5:29 P

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I made a Mushroom & Spinach Frittata today for breakfast. The portions are huge and it is yummy and filling. Each serving is only 108.7 calories and it has 14.3g of protein! I ate 2 servings! emoticon

I added it to my Spark Recipes:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2700170


Edited by: PURPLEPEONY at: 3/10/2014 (17:31)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/10/14 10:24 A

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Pomegranate Green Tea Punch


Ingredients
3 cups boiling water
6 Lipton® Green Tea Bags
2 Tbsp. sugar
1 cup chilled pomegranate juice or cranberry juice cocktail

Preparation
1. In teapot, pour boiling water over Lipton® Green Tea Bags; cover and brew 1-1/2 minutes. 2. Remove Tea Bags; stir in sugar and cool. 3. In large pitcher, combine tea and pomegranate juice. Chill, if desired, or serve in ice-filled glasses. Enjoy!

4 - 1 cup servings 58 calories per serving



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


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3/8/14 11:06 A

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Balela

Balela is a middle-eastern style salad. This is not only healthy, but a wonderful change for a salad. You can even serve it in a wrap with chicken or fish.... or just eat it plain or as a side dish...

Prep time: 20 Min Serves: 6 or more

Ingredients

2 - 15oz can(s) chick peas

1-15oz can(s) black beans

1-15oz can(s) tomatoes, canned italian-style and diced

1/2 chopped onion

1/4 c minced fresh mint

1/4 c minced fresh parsley

1/4 c olive oil, extra virgin

1/4 c cider vinegar, add more as needed

1 clove minced garlic

2 lemons, juiced

1 tsp lemon zest, grated

salt and pepper to taste

Directions

1. Drain liquid from Chickpeas and black beans and pour into a bowl, then mix gently the rest of the ingredients together. Chill and serve...

2. you can serve with chicken, fish, serve in a wrap with chicken or fish or just as a side... so many ways to enjoy this dish

Edited by: PURPLEPEONY at: 3/8/2014 (11:06)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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3/5/14 9:53 A

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~Cranberry Jeltzer~



This smart alternative to soda is every bit as sweet and bubbly, without all the added calories and sugar.


A nice alternative to soda is a Jeltzer. It typically consists of 1 part fruit juice, and 3 parts seltzer water. You can really spruce up a Jeltzer by adding an array of garnishes to it, like mint or fresh fruit.



Serves 6

Ingredients:

1 1/2 cup sweetened cranberry juice
4 1/2 cups seltzer water
2 oranges, 1 cut in half, 1 cut in rings
1/2 cup of fresh mint, torn

Directions:

Tear up the leaves of some mint and place in a pitcher with ice. Squeeze the juice from one orange into the pitcher.

Pour 1 part cranberry juice, and 3 parts chilled seltzer water over the juice.

Fill each glass with the Jeltzer, garnish with a slice of orange.

Nutritional information (per serving): Calories: 25, Fat calories: 0, Total fat: 0 g, Sat. fat: 0 g, Cholesterol: 0 mg, Sodium 0 mg, Total carbohydrates: 6 g, Fiber: 0 g, Sugars: 3 g, Protein: 0 g


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


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3/5/14 9:50 A

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Sausage Gumbo


Nutritional Info (Per serving):
Calories: 168, Saturated Fat: 2g, Sodium: 631mg, Dietary Fiber: 3g, Total Fat: 6g, Carbs: 18g, Cholesterol: 25mg, Protein: 11g


Carb Choices: 1



Recipe Source:

Eating Well


Prep Time: 20 mins

Cook Time: 20 mins



Total Time: 40 mins

Ingredients
12 ounce(s) sausage, Italian turkey, hot
2 teaspoon oil, canola
1 large onion(s)
4 clove(s) garlic
1 teaspoon Cajun seasoning
2 tablespoon flour, all-purpose
4 cup(s) tomato(es)
4 cup(s) broth, chicken, less sodium
2 1/2 cup(s) okra, cut, frozen
3/4 cup(s) rice, brown, instant
1 bunch(es) scallion(s) (green onions)



Preparation


1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.

2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds.



3. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.



4. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.




5. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

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


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3/5/14 9:46 A

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Spicy Vegetable Soup


Nutritional Info (Per serving):
Calories: 253, Saturated Fat: 1g, Sodium: 485mg, Dietary Fiber: 10g, Total Fat: 8g, Carbs: 40g, Cholesterol: 0mg, Protein: 9g


Carb Choices: 2



Recipe Source:

Eating Well


Prep Time: 15 mins

Cook Time: 30 mins



Total Time: 45 mins

Ingredients
2 tablespoon oil, olive, extra-virgin
1 large onion(s)
2 teaspoon paprika, hot
28 ounce(s) broth, vegetable
4 medium tomato(es), plum
1 medium squash, summer (yellow)
2 cup(s) potato(es)
1 1/2 cup(s) beans, green
2 cup(s) spinach, frozen
2 tablespoon vinegar, sherry
1/4 cup(s) basil, fresh



Preparation


1.Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes.




2. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil.



3. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes.



4. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more.



5. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

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


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3/5/14 9:12 A

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Skinny "Beef" Stroganoff Recipe

Ingredients
1 package (12 ounce) No Yolk Egg Noodle
8 wedges Laughing Cow Garlic & Herb Cheese
2 cups 2% milk
4 TBS Fat Free Sour Cream
1 cup Greek yogurt (plain)
1/2 cup shredded mozzarella cheese
2 tsp minced garlic
1 pound ground turkey
1 onion
2 cups sliced mushrooms
1 tsp oregano
garlic powder (to taste)
salt (to taste)

Directions
1. Cook egg noodles according to directions on package.

2. While noodles are cooking; add milk, Laughing Cow cheese, sour cream, and yogurt to a sauce pan. Once the mixture starts to boil, cover and let simmer until the cheese has melted down.

3. While sauce is simmering on low/medium heat; cook turkey meat, onion and mushrooms in a larger pot. Season the meat as you prefer and cook until the meat has browned.

4. Returned to cheese sauce. Add the mozzarella cheese to the sauce and let it melt. This should thicken it up some!

5. Taste sauce and add seasonings to your tasting. Once you are happy with the taste, add sauce to the turkey meat mixture and mix well.

6. Add noodles to the sauce/meat mixture and cook down while frequently stirring. Taste and continue to season.

Enjoy!!!

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


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3/5/14 9:08 A

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Healthy Crock Pot "Wendy's Chili"



Ingredients:

1.5 pounds ground turkey

1 onion, chopped

1 bell pepper, chopped

1 red pepper, chopped

1 (16 oz) jar salsa

1 (28 oz) can diced tomatoes

1 (28 oz) can crushed tomatoes

1 (16 oz) can kidney beans (drained)

1 (16 oz) can pinto beans (drained)

1 (16 oz) can corn (drained)

1 tsp garlic powder

2 Tbs chili powder



Directions:

1. Cook turkey meat and onion on stove top until meat is brown. Drain and add to crock pot.




2. Add the rest of the ingredients to crock pot and stir together well.




3. Cook for 4 hours on high heat or 8 hours on low heat. Vegetables will be soft and translucent when done.


Makes 8 servings

1 serving = 190 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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3/5/14 9:05 A

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Crock-Pot Skinny Lasagna Soup

Ingredients:

1 lb Italian Turkey Sausage (remove casings) *(I just use Jimmy Dean Turkey sausage crumbles to save calories)

1 onion (chopped)

1 bell pepper (chopped)

3 cloves garlic (minced)

~32 ounce chicken broth (add more for soupier consistency)

3 Tbs Parmesan cheese

2 Tbs Spaghetti seasonings (a combination of basil, oregano and crushed red pepper)

1 can (28 oz) Classico crushed tomatoes

2 cups whole wheat pasta




Directions:

1. Remove casings from the sausage and brown with the chopped green pepper and onions.




2. Add all ingredients to the Crock-Pot (except pasta) and cook for 6 hours on low or 3 hours on high.




3. Thirty minutes before you are ready to serve the soup, add pasta. I suggest adding 2 cups of dry pasta but if you like a more "noodley" consistency (like my husband) you may add 2 1/2 - 3 cups.




4. Serve in bowl when ready! Top with mozzarella cheese and enjoy this delicious, healthy meal!!


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


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3/5/14 8:58 A

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Crockpot Buffalo Chicken Chili


Ingredients

3 Chicken Breasts

1 (8 oz.) can tomato sauce

1 small can diced tomatoes (I use Rotel)

1 can white beans (any kind)

1 can corn

1 can chicken broth

1/4 cup Franks Red Hot Buffalo WING sauce (more/less depending spicy preference)

1 large onion (diced)

1 cup diced carrots

1 cup diced celery

1 cup salsa

1 TBS Chili powder


Directions

1. Place chicken breasts on the bottom of the crockpot and add the rest of the ingredients on top. I would begin with only adding 1/4 cup of the hot sauce at first.




2. Cook on Low for 8-10 hours or High for 5-6 hours.




3. One hour before serving, removed chicken breast and shred. Add the shredded chicken back to the crockpot.




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


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3/3/14 1:41 A

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Chicken, Mushroom & Squash Soup


A light, but filling, low carb, low calorie soup.

Ingredients
1 tbsp extra virgin olive oil
4 tsps minced garlic
1 medium yellow summer squash
2 cups cooked skinless chicken breast, diced
4 cups low sodium chicken broth
1 lb mushrooms
1 small onion
1 medium zucchini

Directions
1.Finely chop onion, dice squash and zucchini into 1/2" cubes and shred chicken.
2.In a skillet, sauté onion in oil over medium-high heat until translucent.
3.Add mushrooms, squash and zucchini and sauté until tender.
4.Make a hole in the center and quickly cook garlic until just turning brown.
5.Transfer to a medium soup pot.
6.Pour in broth and add chicken. Bring to a boil then reduce heat to low and cover, simmer for 15 minutes.

4 servings ~ 174 calories per serving

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


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3/2/14 10:53 P

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Low Fat Low Calorie Cool 'n Easy Pie!

About This Recipe
"An incredibly delicious 3 ingredient pie! Use any flavor Jello (we like peach, lime or strawberry kiwi). It's so easy and it`s really yummy! No guilt! Just a creamy, lightly sweet dessert everyone will love! Top with a little fresh fruit if you like!"

Ingredients:
1 (1/3 ounce) box sugar-free jello ( 4 serving size -any flavor)

3/4 of an (8 ounce) container thawed Cool Whip Free

1 reduced fat graham cracker crust ( Keebler makes one)

water

ice cubes

Directions:

1. Boil 1/2 c water.
2. In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
3. In a measuring cup, combine ice cubes and water to measure 2/3 cup.
4. Stir into Jello mixture til ice is melted.
5.Add Cool Whip and whisk until smooth.
6. Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
7. Spoon filling into crust.
8. Refrigerate overnight.



Servings Per Recipe: 8

139 calories per slice





Edited by: PURPLEPEONY at: 3/3/2014 (00:50)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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2/28/14 4:00 P

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Slow Cooker Chicken and Mushroom Gravy


Ingredients:
•1 1/2 pounds chicken breast filets (about 3 filets), skinless
•2 tablespoons oil, I used canola
•16 ounces cimini mushrooms, sliced
•1 yellow onion, thinly sliced into rings
•2 cloves garlic, minced
•1/2 teaspoon black pepper
•Kosher or sea salt to taste
•1/4 cup fresh flat leaf parsley, chopped
•1-1/2 cups chicken broth, low sodium, fat free
•2 tablespoons cornstarch

Directions:
Add oil to a skillet or slow cooker, if using a Stovetop Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on a paper towel. Reduce heat to medium-low, add onion to the same skillet, and saute until tender, about 4 minutes.

Add chicken, onion and remaining ingredients to the slow cooker, cover and cook on low 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork. Note: Mushrooms, onion and garlic go on top of chicken.

Remove chicken from slow cooker and set aside. Add cornstarch to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, about 15 minutes.

TIP: : when you add the onion to the skillet, pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken and then add to the slow cooker.

Serving suggestions: Serve over brown rice or whole wheat pasta.

Yields: 4 servings | Calories: 182 | Previous Points: 2 | Points Plus: 2 | Total Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 35 mg | Dietary Fiber: 1 g | Sodium: 25 mg | Carbohydrates: 5 g | Sugars: 2 g | Protein: 14 g


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


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2/28/14 3:49 P

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Slow Cooker Hearty Vegetable and Bean Soup





Ingredients
•1 sweet onion, diced
•2 cloves garlic, minced
•1 medium sweet potato, peeled and cut into 1” cubes (optional, white or red potato)
•2 carrots, peeled and sliced into 1” pieces
•2 stalks celery, diced
•1 cup whole kernel corn (optional)
•Kosher or sea salt to taste
•1/2 teaspoon black pepper
•1/8 teaspoon allspice
•1 teaspoon paprika
•1 bay leaf
•1/2 teaspoon crushed red pepper flakes, more or less to taste (can be substituted with cayenne pepper)
•2 cups frozen or fresh green beans
•4 cups vegetable broth, low sodium (chicken broth can be substituted)
•¼ cup freshly chopped parsley
•1 (14.5 oz.) can diced tomatoes
•2 cans cannellini beans, drained and rinsed (navy, black, pinto or chick peas can be substituted)

Directions

Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.

Note: To make this a meat dish, simply add 1 pound chicken fillets (cut into 1" cubes) to slow cooker along with the other ingredients.

Tip: If you prefer a thicker soup, near the end of cooking time, remove 1/2 cup of soup (liquid and veggies) and combine with 1-2 tablespoons flour or corn starch, puree and return to the slow cooker. A fork works well to mash the ingredients along with the flour or cornstarch. Be careful not to allow the hot mixture to spin out. Continue cooking until soup thickens, about 15 minutes. Minimum Slow Cooker Size: 4 quarts

Servings: 6 | Serving Size: 1 1/2 cups | Previous Points: 3 | Points Plus: 3 | Calories: 183 |Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 |Cholesterol: 47 mg | Sodium: 253 mg | Carbohydrates: 17 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 6 g







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


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2/28/14 10:27 A

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emoticon SANDRALEET

I`ve been enjoying an omelet for breakfast the past week but I never thought of adding asparagus 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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2/27/14 10:14 A

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Omelet 1 egg as much egg white you want salt pepper mix Put 1 teaspoon butter in pan add egg mixture let raw egg run under add 3 chopped asparagus and 1 os grated cheese put on lid till done on low heat

I am not pussyfooting around. :)


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2/24/14 8:09 P

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Greek Turkey Burgers with Minted Cucumber Sauce

Ingredients:
(Cucumber Sauce)
1/2 cup fat-free plain yogurt
1/2 cup chopped cucumber
2 teaspoons chopped fresh mint leaves
1 teaspoon fresh lemon juice


(Burgers)
1 box (9 oz) Green Giant® frozen chopped spinach
1 1/4 lb lean (at least 93%) ground turkey
1/4 cup fat-free plain yogurt
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic salt
1/4 teaspoon pepper
5 thin slices medium tomato, halved
5 whole-grain pita bread halves (6 inch)

Instructions:
Set oven control to broil. In medium bowl, mix Cucumber Sauce ingredients; cover and refrigerate until ready to use.
Cook spinach as directed on box; cool slightly. Squeeze to drain well. In large bowl, mix cooled spinach, turkey, 1/4 cup yogurt, the oregano, garlic salt and pepper. Shape into 5 oval patties, each about 1/2 inch thick. On broiler pan, place patties. Broil with tops about 5 inches from heat 10 to 12 minutes, turning once, until thermometer inserted in center of burgers reads 165°F.
Place 2 tomato slice halves in pita pocket halves; place burgers over tomato slices. To serve, top each burger with about 3 tablespoons sauce.

NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
Calories 370


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


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2/20/14 4:27 P

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Mexican Chicken Soup


Ingredients :

(Original recipe makes 6 servings)



1 1/4 pounds skinless, boneless chicken breast halves


2 tablespoons taco seasoning mix


1 tablespoon vegetable oil


1/2 cup chopped onions


1/2 cup chopped celery


2 teaspoons ground cumin


1/4 teaspoon ground black pepper


1 cup water


3 (14 ounce) cans chicken broth


1 cup diced tomatoes


1 tablespoon chopped fresh cilantro


1 cup shredded Cheddar cheese


1 cup crushed tortilla chips


1 avocado - peeled, pitted and diced



Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
2.While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

* For more substance I serve mine on top of 1/2 cup of wild rice/brown rice mix.

allrecipes.com/recipe/mexican-chicke
n-
soup/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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2/18/14 10:29 P

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Roasted Edamame Salad



Ingredients
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar


Directions

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.


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


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2/18/14 10:21 P

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Wild Rice and Edamame Salad

NGREDIENTS

•1/2 cup blanched slivered almonds
•2 tablespoons white sesame seeds
•4 cups cooked wild rice
•3 medium scallions, thinly sliced (white and light green parts only)
•2 cups shelled cooked edamame, thawed if frozen
•2 medium carrots, peeled and small dice
•1/2 cup dried cranberries
•3 tablespoons walnut oil
•2 tablespoons toasted sesame oil
•1/4 cup rice vinegar, plus more as needed
•2 teaspoons honey
•Kosher salt
•Freshly ground black pepper

INSTRUCTIONS

Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.

Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.

Whisk the walnut oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.


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


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2/16/14 12:18 A

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I just found this recipe today. I want to experiment with ground turkey and this looks interesting:

Sloppy Janes


Ingredients

2 Tablespoons Extra Virgin Olive Oil
1/3 Cup Onions, finely diced
1/3 Cup Green Bell Pepper, finely diced
2 Clove Garlic, finely minced
1¼ Pounds Lean Ground Turkey or Ground Chicken
1 Tablespoon All Purpose Seasoning
1½ Teaspoons Kosher Salt
½ Teaspoon Black Pepper
3 Level Tablespoons Dark Brown Sugar
1-15 ounce Can Tomato Sauce
2 Tablespoons Tomato Paste
1 Tablespoon Worcestershire
2 Teaspoons Whole Grain Mustard OR Dijon Mustard
1 Teaspoon Red Wine Vinegar
4- Hamburger Buns, about 4 inches in diameter


Directions

Preheat a large skillet over medium-high heat. Add the olive oil to the pan and let it heat up for about 1 minute. Add the onions and bell pepper to the heated olive oil and stir, cook just until translucent about 3 to 4 minutes. Next add the garlic and stir for about 1 minute.

Now, add the ground poultry to the pan, break up the meat with a large spoon and cook for about 5 to 8 minutes. (Note: It is ok if the meat is partially cooked at this point.) Next, add the all purpose seasoning, salt, pepper, and dark brown sugar. Stir. Finally, add the tomato sauce, tomato paste, Worcestershire, mustard and red wine vinegar. Stir to combine.

Cook the Sloppy Jane mixture for about 25 to 30 minutes stir occasionally, about 2 to 3 times, throughout the cooking process. Once done, toast up the buns in the oven, broiler or toaster and top each one with about 5 ounces of the Sloppy Jane mixture.


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


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2/15/14 11:47 A

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I bought a bag of pearled barley. I read that it`s a resistant starch that has lots of fiber and keeps you full longer. I`ve never tried it.

Does anyone like pearled barley? If so, how do you prepare it?

Anyone have any good recipes for it?

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


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2/15/14 11:37 A

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I know what you mean. My family is very picky and would never eat what I eat, so every day I fix 2 different things each meal. I still refuse to fry food because I want my son to be healthy. Unfortunately my son goes to my mother`s for his fried food fix. My parents are naturally slim and my mom nibbles all day and doesn`t gain weight so trying to get her to stop frying chicken and her infamous home fries is impossible.

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


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SEVERINA418's Photo SEVERINA418 SparkPoints: (48,540)
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2/15/14 2:51 A

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I ate leftovers. It's not easy being the only one trying to lose weight in my home and trying to find stuff to eat. Then I'm the bad guy if I have to make something different to eat because I don't want all the fat in some of the foods that are eaten here. I know I could do it in moderation, but I'm not to that point yet. I still need larger amounts to feel satisfied, so I opt for more of the low calorie/fat foods. Then I read that it's impossible to shrink your stomach, so if mine is stretched out, what does that say as far as hunger goes while I'm trying to lose weight? My stomach is stretched, so I will always be hungry? ACK!!!

Teresa in Georgetown, Ohio

Before you judge me, make sure you're perfect.

I would rather be known in life as an honest sinner than a lying hypocrite.


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2/15/14 12:38 A

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I sometimes eat dinner leftovers for breakfast too. I`ve never been a big fan of breakfast anyway so I just eat whatever`s already prepared sometimes.


Today I had Broccoli & Cheese soup and Greek Veggie Salad for lunch & dinner and for my snacks I had a yummy pink lady apple and yogurt. 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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2/14/14 11:33 A

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For breakfast today, I had a banana while I reheated some leftovers - mashed potatoes with chicken in gravy. I'm not hung-up on having only 'breakfast' food for breakfast - I figure if it's good for one meal, it's good for another. LOL Since my leftover portions were small, it didn't amount to much in calories, etc.

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2/13/14 10:35 P

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For one of my snacks today I had a Fit `n Active Cherry Frozen Greek Yogurt Bar (from Aldi).

It was delicious and it curbed my ice cream craving! For only 80 calories and with 3 g of protein too! 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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2/13/14 2:49 P

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Sounds good.

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2/13/14 12:03 P

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Lunch today is a Marinated Greek Veggie Salad!

I use broccoli, cauliflower, carrots (frozen is ok; just thaw completely and pat dry)
then I add marinated artichokes (in water), sliced kalamata olives, sliced pepperoncini peppers, diced marinated cherry peppers, sliced cucumber, sliced cherry tomatoes.
*I added fresh sliced baby bella mushrooms this time as well

I season the veggies with about a tsp of Greek seasoning, then dress them with 1/4 cup of Greek dressing & the juice of 1 lemon (sometimes I add a little cherry pepper or pepperoncini pepper brine as well)...all the amounts vary according to the amount of veggies used.

Toss it all together & let it marinate at least 1 hour. Before serving I top with 1 -2 Tbsp of feta cheese.

2-1/2 cups is usually around 180 calories (excluding the feta).

I try to only prepare enough for 1 or 2 days after that it gets watery.

Edited by: PURPLEPEONY at: 2/13/2014 (12:25)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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2/12/14 5:03 P

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@ IAMWINNING


Thanks for sharing! 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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2/12/14 1:21 P

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Breakfast today was All Bran cereal (hey, I like it) and cantaloupe. Later, I made chicken salad from a roasted chicken we had a few days ago. For lunch, I made a sandwich of it and added multiple layers of lettuce on it. : )



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2/11/14 10:25 P

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Broccoli and Cheese Soup
Serves 4 - 6

2 c Broccoli, chopped
2 1/4 c chicken stock
1/2 c 2 percent sharp cheddar cheese, grated
1 cup of Gouda cheese, grated
1 cup half and half
3/4 cup of shredded carrots
¼ c onion, chopped
3 large cloves of garlic, minced
2 T flour
2 T butter
2 bay leaf
¼ t Italian seasoning
1/4 t garlic powder
1/4 t cayenne pepper
1/4 t salt
¼ t black pepper
1/8 t allspice

In a large pot over medium heat add chicken stock, onions, garlic, carrots, broccoli and stir. Add bay leaves, cover pot with lid. Cook for 25 minutes.In another large pot over medium heat, add butter.

Let it melt. Add flour and stir for a couple of minutes. It will change in color. Turn heat to low. Add contents of first pot to the pot with the butter/flour roux mixture.

Add half and half and stir. Remove bay leaves. Add seasonings and stir in well. Add in cheeses and stir until cheese are melted, which should only take a couple of minutes.

Remove from heat. Serve. Enjoy.

250 calories per serving: 6 - 1 1/2 cup servings


emoticon This is my dinner for today. This time I added a carton of sliced fresh baby bella mushrooms that I needed to use up and before serving I`ll add 1 Tbsp. of Hormel REAL bacon bits emoticon

Edited by: PURPLEPEONY at: 2/12/2014 (13:05)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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2/11/14 10:23 P

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Caramel Apple Salad

Ingredients

8 oz. tub of Cool Whip FREE
1 box sugar free instant Butter Scotch Pudding mix
14 oz. can pineapple tidbits in juice
4 large Red Delicious or Fuji Apples
4 large Granny Smith Apples

Directions

Combine pudding mix and pineapple (with juice) in large bowl. Mix well and set aside. Dice apples into small pieces and combine with pudding mixture. Fold in Cool Whip FREE till well mixed. Chill and serve.

16 servings ~ 90 calories per serving

Edited by: PURPLEPEONY at: 2/12/2014 (12:47)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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2/11/14 10:21 P

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Cheesecake Stuffed Strawberries

16 large strawberries
3 oz 2x Protein Philadelpia cream cheese, softened
3 T powdered sugar
1 tsp vanilla extract
2 T graham cracker crumbs

Rinse strawberries and dry with paper towel. Remove the leafy part and cut around stem and white part to make a hole.

Clean enough room in strawberries for the filling. Set aside.
In a large bowl add sugar, cream cheese, and vanilla.

Stir ingredients with spoon until powdered sugar is mixed in pretty well. With an electric mixer mix filling until smooth. Fill a piping bag or baggie with the tip snipped off with filling, pipe each strawberry with filling. Dip in gram crackers.

If not serving right away refrigerate. Enjoy.


Each stuffed strawberry is 24 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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2/11/14 10:20 P

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Lentil Soup


Total Time:1 hr 15 minPrep:30 minCook:45 min

Yield:6 to 8 servings



Ingredients
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise


Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Per Serving (based on 6 servings): Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams


This is yummy and all the protein and fiber keeps you full for hours. 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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2/11/14 10:19 P

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"So, whether you eat or drink, or whatever you do, do all to the glory of God."
1 Corinthians 10:31



Share a good recipe or tell us what you had for breakfast, lunch, snacks or dinner!

*** Also leave your FOOD/PRODUCT REVIEWS here (good or bad) : If you`ve found something yummy let us know and if you found something horrible then share that too!

Edited by: PURPLEPEONY at: 2/14/2014 (00:10)
"I wish above all that you prosper and be in health even as your soul prospers" 3 John 1:2


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