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-WISPY-'s Photo -WISPY- Posts: 24,279
7/21/14 1:44 A

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LOW CAL MANGO CHUTNEY - USING SWEETENER IF YOU LIKE IT SWEET.

THREE LARGE MANGOES, 3 SMALL APPLES. 3 MED ONIONS, A HEAD OF GARLIC - I USE THE CHINESE GARLIC WHICH IS VERY MILD AND IT NEEDS ALL THE CLOVES IN ONE HEAD. PUT ALL THIS IN A POT WITH HALF WHITE AND HALF BROWN VINEGAR JUST TO COVER, SEASON WITH SALT AND PEPPER. ADD SUGAR OR SWEETENER, I USE SWEETENER TO TASTE.
BOIL UP THE SKINS AND PITS OF THE MANGOES IN ENOUGH WATER TO JUST COVER, BOIL TILL IT REDUCES ABOUT HALF AN HOUR, THEN ADD THE LIQUID TO THE SOLID INGREDIENTS IN VINEGAR. BRING TO BOIL, SIMMER SLOWLY FOR MAYBE THREE HOURS UNTIL IT IS THICK AND MUCH DARKER THAN WHEN IT STARTED. WHEN READY IT IS THICK AND A WARM DARK ORANGE/BROWN COLOUR.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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BHENDRICK2's Photo BHENDRICK2 Posts: 475
6/11/14 4:58 P

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that looks good i have been eating something good we take beef stew meat and pan fry with cooking spray and add cabbage and peppers very filling

http://www.terrorsofmen.com/ the website of the most inspiring man i know


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GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (78,458)
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6/2/14 12:58 P

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Poor Man’s Crab Casserole
(turn the cod fish or Pollock into a rolls royce of a meal)

This recipe is over 30 years old and Land O Lakes put it out.

1 lb package frozen cod or Pollock fillets (not breaded) thawed and drained

Crab Mixture:

2/3 cup Land O Lakes sweet butter, melted
1 cup crushed herb seasoned stuffing
6 oz package frozen crab meat, thawed, drained
4 ounces mushrooms: if canned, drained…or if fresh mushrooms sautéed
1 egg
2 tbsp chopped fresh parsley
¼ tsp salt
2 tablespoon lemon juice
Optional: ¼ tsp hot pepper sauce

Topping:

½ cup crushed herb seasoned stuffing
2 tablespoon Land o Lakes sweet Cream butter, melted

Heat oven to 350 degrees.
In an un-greased 8" square baking dish, place cod fillets. In a 1/1/2 quart bowl mix together all the crab mixture ingredients.
Sprinkle crab mixture over cod or Pollock fillets.

In the same bowl, combine all topping ingredients: sprinkle over the crab mixture.
Bake for 30 to 35 minutes, or until heated through and fish flakes with a fork.

Yield: 4 servings
I have adapted this recipe for gluten free too!

Edited by: GOLDDUSTTWIN at: 6/2/2014 (13:01)
´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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5/24/14 4:35 P

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I THINK YOU BOTH DESERVE A THANK YOU........ IT'S A GREAT RECIPE AND I DO KNOW THE SHOW YOUR TALKING ABOUT STARR...... I BET THEY HAVE SOME GOOD CHEAP RECIPES WITH ALL THOSE KIDS.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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TEENYSMOM's Photo TEENYSMOM Posts: 4,221
5/24/14 2:57 P

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Thank you everyone.......but in all honesty, the thank you is not deserved on my part either. I got the recipie from the Dugger family web site. You know, the TV show called 19 Kids & Counting? They have tons of recipies on their web site.

HAPPY 2014. MAKE IT A FUN & HEALTHY YEAR!

"RIP MY SWEETIE, I LOVE & MISS YOU." MARCH 3rd 2014


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WETMAC's Photo WETMAC Posts: 6,177
5/24/14 2:40 P

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THANKS TO EVERYONE WHO HAS DROPPED BY BUT I THINK THE BIGGEST THANK YOU SHOULD GO TO STARR WHO GAVE ME THE INSPIRATION TO CREATE THE DISH. SHE PROVIDED THE BASIS ON WHICH TO WORK AND ALSO GAVE ME THE FOUNDATION INGREDIENTS. SO STARR, A HUGE emoticon IT TURNED OUT DELICIOUS.

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5/24/14 2:19 P

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THIS SOUNDS DELICIOUS MAC............ I LIKE THE IDEA OF IT BEING A MEAL FOR ONE....... I COOK FOR MYSELF AND SOME TIMES IT'S HARD TO FIND RECIPES FOR ONE PERSON........ THAT I LIKE....... I EAT CHICKEN ALL THE TIME AND I'M GOING TO GIVE THIS A TRY TOMORROW....... I MIGHT ADD MORE VEGGIES AND IF THE CALORIES ARE LOW ENOUGH RICE TOO.......... THANKS FOR POSTING THIS MAC.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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TEENYSMOM's Photo TEENYSMOM Posts: 4,221
5/23/14 8:14 P

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Mac, thank you so much for the "healthy" version of that chicken biscuit.

And the recipie for the pizza is wonderful. That's what I'm going to fix me & Tammy for lunch tomorrow. emoticon

HAPPY 2014. MAKE IT A FUN & HEALTHY YEAR!

"RIP MY SWEETIE, I LOVE & MISS YOU." MARCH 3rd 2014


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WETMAC's Photo WETMAC Posts: 6,177
5/23/14 2:26 P

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A RECIPE LOOSELY BASED AROUND A CHICKEN THING THAT STARR DID.

INGREDIENTS:

I X 3OZ CHICKEN BREAST BUTTERFLIED.
25g CHEESE.
1 SLICE COOKED HAM.
2 X BACON RASHERS.
280g FRESH MUSHROOMS CHOPPED.
1 X 400g CAN LOW SODIUM PLUM TOMATOES BLITZED.
PINCH CHILLI POWDER.
BLACK PEPPER.
1 X CHICKEN STOCK CUBE.
CORN STARCH.

BECAUSE I DO NOT USE CANNED SOUPS I DID MY VERSION OF A TOMATO CUM PEPPER SAUCE.

FIRST OFF BUTTERFLY THE CHICKEN BREAST AND INSERT THE SLICE OF HAM AND THE CHEESE OF YOUR CHOICE, (I USED CHEDDAR). WRAP THE 2 RASHERS OF BACON AROUND THE CLOSED BREAST AND INSERT A COUPLE OF TOOTHPICKS TO HOLD IT TOGETHER. WRAP IN TINFOIL AND PLACE IN A PRE-HEATED OVEN AT 180C/350F FOR AROUND 20 MINUTES.

WHILST THE CHICKEN IS COOKING EMPTY THE CAN OF TOMATOES AND BLITX OR PUREE IT BY ANY MEANS AND POUR INTO A SAUCEPAN. ADD THE CHOPPED MUSHROOMS, THE CHILLI POWDER, THE CHICKEN STOCK CUBE AND THE PEPPER (TO TASTE). BRING TO THE BOIL AND THEN SIMMER TO ALLOW THE MUSHROOMS TO COOK DOWN. JUST PRIOR TO SERVICE THICKEN SLIGHTLY WITH A LITTLE CORN STARCH. THE BACON WILL ADD SALT AND FLAVOUR TO THE CHICKEN AND THE STOCK CUBE WILLA DD SALT AS WELL AS FLAVOUR TO THE SAUCE SO YOU DO NOT NEED TO ADD ANY MORE.

THIS MAKES A LARGE PORTION OF SAUCE AND THE WHOLE DISH WORKS OUT AT AROUND 500 CALORIES. THERE MAY BE ENOUGH SAUCE TO MAKE 2 SERVINGS THOUGH, SO THAT WOULD LESSEN THE NUMBER OF CALORIES.

I SERVED MY SAUCE IN A BOWL AND THE CHICKEN ON A SIDE PLATE BUT YOU COULD SERVE AS YOU WISH.

I DID THINK OF SERVING PASTA WITH IT BUT IT WOULD HAVE BEEN JUST TOO MUCH ON THE PLATE AND WOULD HAVE ADDED ANOTHER 270 CALORIES AS WELL. IF YOU WERE TO SHARE THEN 75g PASTA WOULD BE OK AS WELL.

ALSO, SHOULD YOU WISH, YOU COULD ALSO ADD SOME GARLIC ON THE INSIDE OF THE CHICKEN TO MAKE IT INTO MORE OF A KIEV.

YOU COULD ALSO DO WHAT STARR DID AND WRAP THE CHICKEN IN A BISCUIT DOUGH BUT USING BACON RASHERS DOES LESSEN THE CALORIES. CANNED MUSHROOM SOUP IS MORE CALORIES THAN CANNED TOMATOES BUT THE CHOICE IS YOURS. LOTS OF OPTIONS WITH THESE INGREDIENTS.

BON APPETITE.

Edited by: WETMAC at: 5/24/2014 (14:36)
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SHERRY666's Photo SHERRY666 SparkPoints: (283,025)
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2/22/14 2:14 P

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THANKS FOR THE PIZZA MAC.............. I USE TO USE THE TORTILLA....... NOW I MAKE MY OWN LOW/FAT CRUST...... AND LOAD IT WITH ALL GREAT VEGGIES AND SOME PROTEIN AND CHEESE....... I LOVE PIZZA.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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WETMAC's Photo WETMAC Posts: 6,177
2/21/14 3:13 P

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I HAVE A SUPER RECIPE FOR A GUILT FREE PIZZA. NORMALLY THE BASE IS SO HIGH IN CALORIES AND THE TOPPING SO FULL OF FAT BUT THIS IS ONE YOU CAN DO WHAT YOU LIKE WITH, AND IT IS SO EASY.

THE INGREDIENTS ARE REALLY BASIC. FOR THE BASE YOU WILL REQUIRE ONE LARGE TORTILLA AND FOR THE TOMATO SAUCE YOU WILL NEED A CARTON OF PASSATA.

SIMPLY SPREAD SOME PASSATA ON TO THE TORTILLA AND THEN TOP WITH WHATEVER YOU FEEL LIKE. POP UNDER THE GRILL UNTIL WARMED THROUGH AND EAT. IT IS THAT QUICK AND THAT EASY. TRISH MANAGED TO FEED THREE OF US IN UNDER 15 MINUTES, AND THAT WAS FROM SCRATCH, AND WE ATE 2 PIZZAS EACH.

BON APPETITE! emoticon

Edited by: WETMAC at: 2/21/2014 (15:14)
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GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (78,458)
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12/21/13 6:26 P

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This is thee best cake every...bar none...even with gluten...this is GF and so good.
www.pinterest.com/pin/92675704806088
22
0/

Gluten free Italian cream cake.. Fluffiest, richest, most wonderful cake... EVER!!!

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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12/20/13 2:26 P

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YUM YUM............ I SEEN YOU HAD MENTIONED SIMPLY SINFUL SYDNEY SUNDAES ON THE CHAT THREAD AND I WAS GOING TO ASK YOU HOW YOU MADE THEM....... THESE SOUND SO GOOD........ NOT THAT MUCH FATS IF YOU USE LOW/FAT WHIP-CREAM....... THANKS FOR POSTING THE RECIPE DUSTY....... I HAVE EVERYTHING I NEED EXCEPT THE WHIPPED CREAM AND I'LL GET THAT ON MONDAY...

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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12/20/13 11:23 A

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Simply Sinful Sydney Sundaes

"Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream." Resting on the very top is a fresh, ripe strawberry in Summer, or maraschino cherry at Christmas. The secret to this recipe is to well-coat your large scoop of ice cream with that incredible, crunchy, toasted coconut. And there's nothing like the sweet smell of freshly toasted coconut that will soon be wafting through your entire house, room by room. This is a good one to make when you want a quick dessert that totally satisfies.
1 cup shredded coconut or crushed peppermint candy cane

4 large scoops vanilla ice cream

1/2 cup Hershey chocolate syrup or Mrs. Richardson's Hot Fudge*

whipped cream (in a can)

4 large, ripe strawberries or maraschino cherries
* we use this

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Freeze for later use. When ready to serve...Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7.Place cherry or strawberry on each serving; on the whipped cream. Serve with a spoon.
Serves four.

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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7/26/13 5:32 P

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I WENT OUT AND BOUGHT BLUEBERRY'S RASPBERRY'S....PINEAPPLE....... AND NECTARINES TODAY....... GREEK YOGURT.... SO I'M GOING TO MAKE IT TOMORROW.

Edited by: SHERRY666 at: 7/26/2013 (17:33)
IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (78,458)
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7/26/13 12:53 P

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IT is so colorful too! A feast for the eyes IMHO emoticon

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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7/26/13 12:16 P

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IT SOUNDS DELICIOUS.......... I WENT AND HAD A LOOK AT THE PICTURE...... OOH IT LOOKS SO GOOD TOO....... I'VE GOT TO TRY THIS...... I'M BUYING GROCERY'S TODAY SO I WILL GET WHAT I NEED............. THANKS DUSTY......

Edited by: SHERRY666 at: 7/26/2013 (17:33)
IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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-WISPY-'s Photo -WISPY- Posts: 24,279
7/25/13 9:41 P

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Sounds superb Dusty, just my sort of food.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (78,458)
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7/25/13 1:34 P

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Berry Grape Chicken Salad...by MR. Food

pinterest.com/pin/92675704805226934/

1 cup red seedless grapes, sliced in half
1 cup green seedless grapes, sliced in half
1/2 cup fresh blueberries
1 cup fresh raspberries or strawberries
1 red apple, cored and cut into 1/2 inch chunks
2 cups chicken, cooked and chunked
3 ribs celery, chopped
1 cup walnuts, ( or almonds) coarsely chopped
2 cups Chobani lemon or vanilla yogurt

In a large bowl, combine all ingredients and mix gently until everything is combined and evenly coated.

Serve on individual plates or a serving platter lined with baby leaf lettuce.
www.mrfood.com/Deli-Salad/Berry-Grap
e-
Chicken-Salad/ct/1


´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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6/2/13 1:22 P

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I HAVE TO AGREE WITH WISPY............. THESE WINGS SOUND DELICIOUS........ I HAVE ALL THE INGREDIENT'S....... SO THAT WILL BE ON MY COMING WEEK MENU..... I LIKE THE HOT AND STICKY...... YUMMY......... THANKS FOR POSTING THIS MAC....... I'LL LET YOU KNOW HOW MINE TURN OUT......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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-WISPY-'s Photo -WISPY- Posts: 24,279
6/2/13 5:13 A

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Sounds absolutely yummy Mac. I enjoy honey soy chicken wings, so I am sure to love these as well. Thank you.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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WETMAC's Photo WETMAC Posts: 6,177
6/1/13 2:46 P

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OKAY FOLKS, HAVE LITERALLY TRIED THIS AND THE RECIPE DEFINITELY GETS THE THUMBS UP. PUT IT THISWAY, EVEN MUM LIKED IT! SO HERE IS THE RECIPE.

CHICKEN WINGS WITH GARLIC AND CHILLI.

THESE ARE SPICY WITHOUT BURNING YOUR MOUTH OFF AND REALLY ARE DELICIOUS.

INGREDIENTS:

12 CHICKEN WINGS
JUICE OF HALF A LEMON OR THE 3 TBSPN LEMON JUICE
2 TSPN SMOKED PAPRIKA
SALT AND PEPPER TO SEASON
2 TBSPN OLIVE OIL
4 GARLIC CLOVES CRUSHED
1 TSPN CHILLI FLAKES
300ml (10½ fl.oz) CHICKEN STOCK
2 TBSPN DRY SHERRY

METHOD:

MIX TOGETHER THE LEMON JUICE, PAPRIKA AND A PINCH OF SALT AND PEPPER, AND RUB OVER THE CHICKEN WINGS. MARINATE FOR A MINIMUM 2 HOURS TURNING EVERY SO OFTEN TO ENSURE ALL THE WINGS REMAIN COATED.

IN A LARGE PAN WARM THE OIL ONA MEDIUM-HIGH HEAT ANDCOLOUR THE WINGS UNTIL GOLDEN BROWN.

ADD THE SHERRY, GARLIC, CHILL FLAKESANDSROCK AND LOOSELY COVER WITHA A LID TO ALLOW THE STEAM TO ESCAPE.

COOK THE CHICKEN UNTIL TENDERAND REMOVE FROM THE PAN. RETURN THE PANTOTHE HEATAND REDUCE THE LIQUID RIGHT DOWN SOTHAT THE JUICES INTENSIFY. PUT THE WINGS BACK INTO THE JUICES AND RECOAT.
N.B. A tip here is to place the wings on a seperate tray, reduce the juices right down until they are almost sticky and coat the wings on the tray. Put into a really hot oven at around 200-220C/400-420F/Gas 8-9 and cook out for about 5 minutes. The juices will boil and the wings will become really flavour intense.

SERVE WITH RICE USING THE LEFTOVER JUICES AS A SAUCE, OR JUST A PLAIN SALAD BUT YOU WILL NEED A NAPKIN AS THE COATING CAN MAKE FOR A STICKY FINGER MEAL. ALTERNATIVELY, WHILST THE WINGS ARE IN THE JUICES, REDUCE DOWNTURNING CONSTANTLY UNTIL THE SAUCE DOES BECOME STICKY AND COATS ALL OVER THE WINGS. THE ONLY PROBLEM WITH DOING THIS IS THAT THE SAUCE MAY ALSO STICK TO THE PAN AS WELL SO CLEANING CAN BE A PAIN.

BON APPETITE.

emoticon

Edited by: WETMAC at: 6/1/2013 (14:51)
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5/23/13 12:23 P

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WISPY I DON'T MIND DOING ANYTHING FOR YOU............ HEY I LIKE ALL THESE PEPPERS IN THE CREOLE........ THIS MIGHT BE FOR ME........ I HAVE ALL THOSE SPICES AND I USUALLY USE A LOT OF THEM...... JUST A SPRINKLE.

I HAVE WHOLE PEPPER CORNS I GRIND AND CRUSHED CHILI'S... AND I HAVE THIS SPICE CALLED..".CHIPOTLE PEPPER STEAK SPICE"........ NOW THAT IS GOOD..... BUT I USE ALL OF THESE IN MY MEALS....... AND HOT SAUCE...... I BOUGHT A NEW ONE I USUALLY USE FRANKS RED HOT SAUCE...... I FOUND ONE THAT IS CALLED.... "SIZZLEING HOT SAUCE"...... WHICH I'M TRYING TONIGHT.

I GOT MY CLASS AND HAVE TO WATER...... THE GARDEN IS IN..... I HAVE TO GET BACK TO YOU AND TELL YOU ALL THE NEWS,...

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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-WISPY-'s Photo -WISPY- Posts: 24,279
5/22/13 11:49 P

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Sherre, don't give it a thought. I know how busy you are. I am just happy all is good with you and hope you have a lovely day.
Im checking it out on line as we speak. lol.

Original creole recipe makes 1 1/4 cups (20 tablespoons)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika

Different from the Cajun one that I have
Gotta try this, man that is a lot different peppers.

Love you.



Edited by: -WISPY- at: 5/22/2013 (23:50)
"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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5/22/13 12:20 P

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HI WISPY............ NO I'VE NEVER TRIED IT BUT NOW THAT YOU MENTIONED I WOULDN'T MIND CHECKING IT OUT........ I'VE HEARD OF IT MANY TIMES ON MY COOKING TEAM....... BUT WE'RE BOTH IN BAD LUCK......... WALMART DIDN'T HAVE IT..... BUT OUR WALMART DOESN'T HAVE MUCH..... LOL..... NEXT TIME I GO TO EXTRA FOODS I'M GOING TO SEE IF THEY CARRY IT..........

SHOPPING WAS GREAT WE'RE LEAVING FOR THE NURSERY RIGHT NOW...... I WILL BE CATCHING UP WITH YOUR GOODIE HOPEFULLY TODAY.....

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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5/21/13 7:14 P

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thanks honey. I thought you mentioned that you used it. Don't want you to go to any special trouble. I can look it up on Google. Always forget how easy it is to get information on line these days.

Have a wonderful day shopping. xx

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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5/21/13 11:36 A

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I ALSO HAVE CAYENNE SPICE............ WE'RE HEADING OUT SHOPPING NOW....... SO I WILL TAKE A LOOK AND SEE IF THEY HAVE IT HERE.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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5/20/13 9:42 P

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Thanks for that Sherre. Never heard of that pepper. I do love cayenne and black.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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5/20/13 12:04 P

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OKAY.......... I GO FOR GROCERY'S TOMORROW............ I NEED SOME CHIPOTLE PEPPER......... SO I'LL SEE IF I CAN FIND CREOLE........I'LL LET YOU KNOW.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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5/19/13 11:28 P

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Yes I do use the Cajun all the time, but I thought the Creole might be something different. That is what I was wondering.
Then I could buy the individual spices and make some.

Thanks.

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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5/19/13 12:45 P

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WISPY......... I LOVE MY CAJUN.......... JUST ENOUGH HOT AND DOESN'T TASTE SALTY........ THAT'S ONE THING I NEED TO WATCH IS SALT AND MOST SPICES HAVE IT..... I'VE HEARD OF CREOLE...... I WILL CHECK IT OUT FOR YOU....... BUT IF IT'S THE SAME MIX AS CAJUN...... WHY NOT GET THE CAJUN.....

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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5/18/13 9:13 P

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DO YOU KNOW SHERRE IF CAJUN AND CREOLE ARE THE SAME MIXTURE.

I USE CAJUN ALL THE TIME AS WELL - BUT SAW CREOLE ON TV THE OTHER NIGHT.
DONT GET THAT OVER HERE. IF YOU HAVE IT CAN YOU TELL ME WHAT SPICES ARE ON THE LABEL AND ILL SEE IF I CAN GET THEM INDIVIDUALLY.

CREOLE SOUNDS SO EXOTIC.

THANKS. XX

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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5/18/13 1:00 P

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I USED CRUST CHILI PEPPERS AND REAL CHILI'S IN ALL MY MEALS..... WITH LOTS OF OTHER HOT SPICES LIKE CAJUN..AND GROUND PEPPER.. BUT I'M GOING TO BUY A SMALL JAR OF CURRY AND SEE IF I LIKE IT...... THANKS WISPY.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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5/17/13 11:19 P

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If you like all those spices, just try it with a little curry powder first. Some of the others are quite hot. DS likes more chilli that I do. :)

"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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I HAVE MOST OF THE SPICES,,,,,,,,, CURRY IS THE ONE I'VE NEVER BOUGHT OR TRIED...... BUT I LIKE HOT AND SPICY...... IT'S AMAZING HOW MUCH YOU CAN FIND WHEN YOU SCROLL DOWN....... LOL.......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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5/15/13 11:54 P

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Yes all the ingredients are spices. Not all hot, but all add to the flavour. Definitely suggest you try one if you can though before buying all those things if you don't normally use them.

All I had to do was scroll down - silly billy that I am. :)



"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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5/15/13 12:25 P

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THANK YOU WISPY FOR POSTING THIS RECIPE....... I'VE NEVER HAD CURRY IN ANYTHING SO NOT SURE IF I WOULD LIKE IT...... IT'S A SPICE RIGHT?...... I'M HAPPY TO SEE MY DIRECTIONS HELPED YOU TO FIND THIS THREAD. emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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5/14/13 11:36 P

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RAJ CURRY - Medium heat
but I left out the fresh chili and coriander cos I didn't have them.

Ingredients
fresh
1 - 2 Kg raw lamb (or whatever meat you like)
Two raw onions diced
10 - 12 cloves garlic cut fine or crushed
good hunk of ginger cut fine
red chili peppers to taste cut fine
fresh coriander

dried
2 tsp garam masala
2 tsp curry powder (to your own taste)
1 tsp ginger
1 tsp dried garlic
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cinnamon
1 tsp cardamom
1/2 tsp chili or to your own taste
1/4 tsp cloves (definitley don't overdo this)
salt and sweetening agent to taste
1 can tomatoes (410 gr) 12 carbs for the brand I use
and/or 1 can same size coconut cream/milk

Method
Mix all dry ingredients to a paste with a little oil
and coat the meat in this.
Fry the diced onions till golden brown (about 8 mins)
Add fineley chopped peeled garlic, ginger and chillies
Fry for another few minutes
Add the meat coated in the spices
Add any spice mixture that is left

Cook tossing the meat around for another 8 - 10 mins.

Next add the whole can tomatoes/and or coconut oil.
If you dont use coconut add a can of stock of water
so it doesnt dry out while cooking.

Simmer till meat is tender - maybe 2 or 3 hours.
Chicken much quicker

Serving suggestions:
coconut jasmine rice
coconut and mixed fruit roti/naan
yoghurt /cucumber or sour cream
Sweet mango chutney

I make double quantity sauce and deep freeze in little pots. Great just stirred through cooked meat and left to marinate for an hour or two (or overnight). Cooked Chicken is great done like this.

Edited by: -WISPY- at: 5/14/2013 (23:41)
"Give thanks for everything until you are absolutely sure it is not a blessing in disguise." Eastern Proverb.
~~~~~~~~~~~~~~~~~~~~
"Be the change you wish to see in the world.." Mahatma Gandhi.
~~~~~~~~~~~~~~~~~~~~
"Quitters never win and winners never quit." Anon
~~~~~~~~~~~~~~~~~~~~
Make the decision to enjoy today. Do what you need to do for tomorrow - but live fully in TODAY.
~~~~~~~~~~~~~~~~~~~~


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4/21/13 1:10 P

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THANKS MAC......... I KNOW I WILL ENJOY THE INDIAN MEAL....... I LOVE HOT...... BUT MY SON CAN'T TAKE IT AND DON'T LIKE IT HOT....... PLUS HE TAKES MED'S FOR HIS HEARTBURN............ SO THE BREAD HE CAN HAVE AND I'LL ENJOY THE MEAL.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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WETMAC's Photo WETMAC Posts: 6,177
4/20/13 6:38 P

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WILL DO SHERRY. WHAT TO DO WITH THE NAAN BREAD IS TO MAKE THE DOUGH FIRS THING IN THE MORNING AND THEN IT WILL BE READY FOR USE BY SUPPER TIME.

HOPE YOU ENJOY.

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WOW MAC...... THANKS FOR POSTING THIS..... I'M GOING TO TRY IT NEXT WEEK..... I HAVE TO BUY A FEW THINGS I DON'T HAVE...... MOSTLY THE SPICES..... THEN I WILL LET YOU KNOW HOW IT TURNS OUT....... THE NAAN BREAD I WILL TRY ONCE MY SON HAS HIS TEETH.... THAT IS ONE HE WILL REALLY LIKE..... LOTS OF BUTTER.... GREAT RECIPE......GIVE MY THANKS TO TRISH..... emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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4/20/13 1:20 P

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CHICKEN JALFREZI. THE RECIPE ACCORDING TO THE HAIRY BIKERS DIET COOKBOOK.

INGREDIENTS:

6 LONG GREEN CHILLIES.
4 BONELESS, SKINLESS CHICKEN BREASTS.
2 TBSPSUNFLOWER OIL.
2 GARLIC CLOVES, PEELED AND FINELY CHOPPED.
3 RIPE TOMATOES, CHOPPED.
1 TBSP GROUND CUMIN.
1 TBSP GARAM MASALA.
1 TSP GROUND TURMERIC.
1 TBSPCASTER SUGAR.
1 TSP FLAKED SEA SALT.
200ML COLD WATER.
2 TBSP LOW-FAT NATURAL YOGHURT.
1 MEDIUM ONION, CUT INTO 12 WEDGES.
1 GREEN PEPPER, DESEEDED AND CUT INTO ROUGH 3CM CHUNKS.
2 TOMATOES QUARTERED.
2 TSP CORNFLOUR.
1 TBSPN WATER.

SERVES 4 @ 279 CALORIES PER PORTION.

METHOD:

FINELY CHOP4 OF THE CHILLIES - DESSED A COUPLE OR ALL OF THEM FIRST IF YOU WISH. SPLIT THE OTHER 2 CHILLIES FROM STALK TO STEM ON ONE SIDE WITHOUT OPENING OR REMOVING THE SEEDS. CUT THE CHICKEN BREASTS INTO BITE SIZED CHUNKS.

HEATA TABLESPOON OF THE OILIN A LARGE, FAIRLY DEEP, NON-STICK PAN OR WOK, OVER A HIGH HEAT. ADD THE GARLIC, CHOPPED CHILLIES, CHOPPED TOMATOES, CUMIN, GARAM MASALA, TURMERIC,SUGAR AND SALT, THEN STIR-FRY FOR 3-4 MINUTES UNTIL THE VEGETABLES SOFTEN. DO NOT LET THE GARLIC OR SPICES BURN AS THEY WILL GO BITTER.

NEXT, ADD THE CHICKEN PIECES AND WHOLE CHILLIES AND COOK FOR A FURTHER 3 MINUTES, TURNING THE CHICKEN REGUALRLY. POUR OVER THE 200ML OF WATER, STIR IN THE YOGHURT AND REDUCE THE HEAT ONLY SLIGHTLY - YOU WANT THE SAUCE TO SIMMER. COOK FOR ABOUT 8 MINUTES, STIRRING OCCASIONALLY UNTIL THE CHICKEN IS TENDER AND COOKED THROUGH AND THE SAUCE HAS REDUCED BY ABOUT A THIRD. THE YOGHURT MAY SEPARATE AT FIRST BUT WILL DISAPPEAR INTO THE SAUCE.

WHILE THE CHICKEN IS COOKING, HEAT THE REMAINING TABLESPOON OF OIL IN A CLEAN PAN AND STIR FRY THE ONION AND PEPPER OVER A HIGH HEAT FOR 3-4 MINUTES UNTIL LIGHTLY BROWNED. ADD THE QUARTED TOMATOES AND FRY FOR A FURTHER 2-3 MINUTES MORE, STIRRING UNTIL THE VEGETABLES ARE JUST TENDER. MIX THE CORNFLOUR WITH THE TABLESPOON OF WATER TO FORM A SMOOTH PASTE.

WHEN THE CHICKEN IS COOKED, STIR IN THE CORNFLOUR MIXTURE AND SIMMER FOR A FEW SECONDS UNTIL THE SAUCE THICKENS, STIRRING CONSTANTLY. REMOVE FROM THE HEAT, ADD THE HOT STIR-FRIED VEGETABLES AND TOSS TOGETHER LIGHLTLY. SERVE IMMEDIATELY.

WORD OF WARNING: DO NOT EAT THE WHOLE CHILLES!

NAAN BREAD.

INGREDIENTS:

1/2 RSP DRIED YEAST.
60 ML/4 TBSP WARM WATER.
350 G/12 OZ PLAIN, (ALL PURPOPSE) FLOUR.
PINCH OF SALT.
150 ML/1/4 PINT PLAIN YOGHURT.
10 ML/2TSP BAKING POWDER.
MELTED BUTTER FOR BRUSHING.

METHOD:

METHOD:

MIX TOGETHER THEYEAST AND WARM WATER AND LEAVE IN A WARM PLACE FOR 10 MINUTES UNTIL FROTHY. MIX THE YEAST MIXTURE INTO THE FLOUR, BAKING POWDER AND SALT, THEN WORK IN THE YOGHURT TO MAKE A SOFT DOUGH. KNEAD UNTIL NO LONGER STICKY. PLACE INTO AN OILED BOWL, COVER AND LEAVE TO RISE FOR 8 HOURS.

DIVIDE THE DOUGH INTO 6 PIECES AND ROLL INTO OVALS ABOUT 5MM/1/4 INCH THICK.PLACE ON A GREASED BAKING SHEET AND BRUSH WITH MELTED BUTTER. GRILL (BROIL) UNDER A MEDIUM GRILL (BROILER) FOR ABOUT 5 MINUTES UNTIL SLIGHTLY PUFFY, THEN TURN OVER AND BRUSH THE OTHER SIDE WITH MELTED BUTTER AND GRILL FOR A FURTHER 3 MINUTES UNTIL LIGHTLY BROWNED.

BON APPETITE!

emoticon

Edited by: WETMAC at: 4/20/2013 (13:23)
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1/22/13 1:03 P

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THAT SOUNDS REAL GOOD MAC......... TOO BAD I DON'T LIKE LIVER..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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1/21/13 5:01 P

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THIS IS THE RECIPE FOR THE CHICKEN LIVER PATE I MENTIONED IN THE MAIN FORUM.

Ingredients
Serves: 8

15g (1/2 oz) butter
1 clove garlic, peeled and chopped
1 tablespoon finely chopped onion
100g (4 oz) chicken livers, trimmed and chopped
2 tablespoons dry sherry
75g (3 oz) cream cheese, softened
salt and freshly ground black pepper to taste

Preparation method
Prep: 10 mins | Cook: 15 mins
1. Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
2. Place chicken liver mixture in a blender with dry sherry, cream cheese, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

BON APPETITE.

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12/17/12 4:28 P

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I LOVE ALL THESE TREATS DUSTY...... AND I HAVE ICE CREAM AND CHOCOLATE... AND BUTTERSCOTCH TOPPINGS...... SO GOOD AND I'M SURE LOTS OF CALORIES.. BUT IT'S CHRISTMAS....... AND I'M GOING TO TREAT MYSELF........ THANKS FOR SHARING THE RECIPES DUSTY. emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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Here are a couple of ideas for a special treat for Christmas that everyone should like and they are so simple:
Take a very good vanilla ice cream and scoop out and make ice cream balls then roll them in crushed peppermint! Freeze until ready to use. Next add some hot fudge topping over the ball just before serving! Heavenly!
emoticon emoticon

Another easy to make yet delicious dessert that is served at Outback Steakhouse that you can make at home. I actually made kits up for Christmas one year containing: Mrs. Richardson's Hot Fudge Topping, toasted coconut and maraschino cherries with gift card to grocery store so they could purchase the ice cream and whipped topping.

Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream." Resting on the very top is a fresh, ripe strawberry in summer or a maraschino cherry in Winter.

The secret to this recipe is to well-coat your large ball of ice cream with that crunchy, toasted coconut. The house will smell sooooo good too as the fragrance of freshly toasted coconut wafts through your entire house, room by room. This is a good one to make when you want a special dessert that is inexpensive it you have some of the items on hand.

1 cup shredded coconut
4 large scoops made into balls of REAL vanilla ice cream
1/2 cup Hershey chocolate syrup or Mrs. Richardson’s Hot Fudge Topping or make your own!
whipped cream (in a can) like Reddi Whip

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly. Watch it carefully so it doesn't brown too much or burn.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls if serving immediately*
5. Heat up the chocolate syrup/ topping for 10-15 seconds in the microwave. Careful not to cook too long and burn it! Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Add a maraschino cherry / or strawberry and place one on each serving; upside down on the whipped cream. Serve with a spoon.
Serves four.
*or carefully put in a cup cake wrapper and then a cup cake baking container and cover to protect from freezer burn and pop it into freezer ready to serve at a minutes notice!


´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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10/26/12 6:07 P

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OKAY MAC THIS IS THE SOUP RECIPE I HAVE........ IT'S SO EASY AND NOT MUCH INGREDIENT'S..... IT'S FAST WHICH IS GREAT WHEN YOU DON'T HAVE MUCH TIME.

CHICKEN VEGGIE RICE SOUP...

5 CUPS WATER.
1-14OZ CAN OF CHICKEN BROTH. I USE HALF WATER HALF BROTH.
1- SKINLESS CHICKEN BREAST... CUT INTO CUBES....... I USE 2.
3-CARROTS CHOPPED...... I USE ABOUT 2 CUPS OF CARROTS.
1 ONION........ I USE A LITTLE MORE.
3-STALKS OF CELERY....... I DON'T USE IT WE DON'T LIKE CELERY.
2 CUBES CHICKEN BOUILLON.
1/3 CUP UNCOOKED RICE... I USE 3/4 CUP RICE.
SPICES WHAT EVER YOU LIKE WHEN YOU MAKE SOUP.

IN A LARGE POT.... COMBINE....... WATER AND CHICKEN BROTH... BRING TO A BOIL.
ADD CHICKEN, CARROTS, ONION, CELERY AND BOUILLON..... REDUCE HEAT TO LOW..COVER AND SIMMER... ABOUT 15 MINS OR UNTIL THE VEGGIES ARE SOFT.
ADD MORE WATER IF YOU THINK YOU NEED IT.... ADD THE RICE...... COVER AND ALLOWED TO SIMMER ABOUT 15 MINS WHEN RICE IS DONE. ADD SPICES IF YOU THINK YOU NEED MORE.........

THAT'S IT........... IT DON'T TAKE LONG TO MAKE........ BOUILLON IS THOSE LITTLE CUBES YOU CAN GET THAT ARE CHICKEN I HAVE THE POWERED BOUILLON AND USE THAT..... ABOUT 2 TABLESPOONS..... IF YOU DON'T HAVE IT UP THERE..... USE A LITTLE MORE CHICKEN BROTH.... YOU CAN ALSO ADD ANY OTHER VEGGIES YOU WANT.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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10/26/12 4:17 P

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I'M NOT MUCH OF A VEGGIE EATER...... BUT I'VE BEEN TRYING TO ADD THEM MORE INTO MY MEALS......... NEVER TRIED SQUASH OR ANYTHING LIKE IT......... THAT I'M SURE I WOULDN'T LIKE........ FOR NOW I HAVE BEEN EATING BROCCOLI AND CAULIFLOWER OR CARROTS WHICH I DON'T LIKE MUCH..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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10/25/12 6:46 P

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First...Did You Know? Every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup?I just learned that you can stab an acorn squash like you would a potato you plan to bake...just stap it around the ribs deeply and put it in the microwave for 8 minutes per pound. Then let it sit for 5 minutes after which time you cut it open and scoop out the seeds, add butter and cinnamon and nutmeg and bake in the over for 5 minutes and it is so good!

I stopped by our farmers market that is closing next week and purchased spagehtti squash as my daughter & family will be coming for lunch on Saturday. I also picked up tomatoes and a squash much like the Delicata AKA peanut or Bohemian squash. They told me it is orange inside and the sweetest squash just add a bit of butter so we will try these for thanksgiving...I have taken them down to the basement.

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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10/14/12 12:09 P

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THIS SALSA SOUNDS GOOD ANNA.......... I'VE ONLY HAD THE REGULAR KIND THAT YOU BUY IN JARS FROM THE STORES...... I DON'T LIKE ANY KIND OF BEAN UNLESS IT'S BAKED BEANS....... BUT I SHOULD TRY TO GET INTO EATING BEANS.... THEY ARE SUPPOSE TO HAVE LOTS OF GOOD STUFF IN THEM.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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10/13/12 9:22 P

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Dusty ~ That almost looks like my recipe that I use for making low sodium chicken broth except I don't use cabbage, rice and a lot of the spices (and I add leeks). Your soup recipe is very versatile and ingredients added or taken away would still taste good!

Black Bean & Corn Salsa

1 (15oz) can Black Beans (rinsed to decrease sodium)
1 (12-15oz) can Whole Kernel Corn (I used sweet corn)
1-medium tomato (I used a 15oz can stewed tomato fire roasted with tomato puree)
1 small red onion, diced (I used 1/4 cup as doesn't always agree with me)
1/4 cup Lime Juice (I omitted this because I didn't have any!)

drain Beans, add all ingredients into a glass bowl or storage container and serve with Mexican food, with chips, crackers, or as a side dish. My husband put his over the taco salad I made, I used mine over a 4oz ground sirloin burger and the grand kids ate it with tortilla chips as a snack this evening. I plan on having 2 tbsp of it tomorrow with a serving of Nut Thins crackers (a lower sodium snack cracker). I'm thinking I may add a tbsp or two of hummus to it to make it more 'stick-able' to the cracker.

John 3:16; For God so loved the world he gave his only begotten son, that whosoever believeth in him, shall not parish but have ever lasting life.


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10/1/12 12:42 P

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THANKS DUSTY......... I MAKE A SOUP ALMOST LIKE THIS ONE AND I MAKE IT ALL THE TIME....... BUT I USE WHITE RICE AND NO CABBAGE........ OTHER THAN THAT MINE IS ALMOST THE SAME.......... OH YES IT'S DELICIOUS...... I COULD EAT IT EVERY DAY FOR LUNCH..... I THINK I WILL GIVE THE CABBAGE A TRY.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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9/30/12 11:22 P

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This is sooooooooooo good. My kids love this when they aren't feeling well instead of chicken noodle soup...and the aroma ...as soon as you open the door it says...."HOME"

Yield 15 servings...don't worry they go fast and it freezes great!
==============
1 whole chicken cooked & de-boned
1 med-to large onion chopped
4 whole carrots...sliced
2 stalks celery sliced
1 cup brown or wild rice....cooked
1 small head of cabbage chopped
2 T parsley
1 T sweet basil
1 T oregano
1 tsp marjoram leaves
1 tsp savory
1 tsp mace
1 tsp thyme
1 tsp sage
1 bay leaf
1 can (32 ounces) whole tomatoes

Cook whole chicken in water. Take about 12 cups of water and 5 chicken bullion cubes or frozen broth. De-bone chicken when done & set meat aside.

Add more water if needed and cook onion, carrot and celery with spices until veggies are tender. Add cooked rice, cabbage, tomatoes. Heat thoroughly (10-15 minutes add the de-boned chicken. Serve.

Note: if there is an herb you don't have or do not like then just double up on the herbs you do like!
I let this simmer away as I do other things...from raw chicken to delicious soup takes 2 hrs 15 minutes.
Happy Eating! I may be a bit odd but I find this soup soothing and sometimes have it for breakfast on a cold day!

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/24/12 12:33 P

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ONE THING I HAVE NEVER TRIED IS...... PUMPKIN SOUP...... THIS SOUNDS REALLY GOOD..... I LIKE MAKING SOUPS IN THE WINTER MONTHS..... I TRY TO MAKE THEM HEALTHY AND HARDY...... ALL YOU NEED ADD IS A BISCUIT OR SOME KIND OF BREAD..... HOMEMADE WOULD BE THE BEST......... THANKS DUSTY.....

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


 current weight: 137.5 
 
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9/23/12 8:09 P

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Not only do the candles make a mess...the carbon makes the pumpkin unusable for food!
WE made pumpkin soup today. pinterest.com/pin/92675704803263920/
photo on my Thanksgiving & Autumn Spendor board.

emoticon Cinnamon Nutmeg Pumpkin Soup emoticon
A warm, creamy pumpkin soup spiced with cinnamon, nutmeg, and brown sugar. Brought to you by dLife®. Diabetic Friendly and can be adapted to Vegan
Prep: 15 min. Cook: 20 min.Yield: 4 Servings

Ingredients
4 cups fresh cubed pumpkin
2 cups half & half
1 tablespoon packed light brown sugar
1/2 teaspoons ground cinnamon
1/2- 1 teaspoons freshly grated nutmeg
1 tablespoon fresh chives, snipped as garnish
1 tsp freshly grated ginger

Directions
Fill medium saucepan with 1-inch of water.
Add pumpkin and simmer, covered, for 15 minutes. Drain well.
In food processor, process pumpkin and half and half until smooth.
Return to saucepan and add brown sugar, cinnamon, and nutmeg.
Heat mixture to boiling, and then immediately reduce the heat to a simmer and cook for 5 minutes, uncovered.
Serve in bowls and garnish with chives.

Nutritional Facts
1 serving equals 184 calories, 14 g fat (9 g saturated fat), 50 mg sodium, 13 g carbohydrate, 4 g protein. Diabetic Exchanges: 2-3/4 fat, 1/4 starch.

The perfect soup for the fall season, this recipe is packed with sweet pumpkin flavor. Serve with some warm bread and you've got a perfect lunch.

notes; Originally published as Cinnamon Nutmeg Pumpkin Soup Provided by dLife® . We switched the half-and-half to unsweetened almond milk, (just as thick - but heart-healthy and VEGAN) and it still came out amazing! Then you can omit the sugar and add the freshly ground ginger~

Edited by: GOLDDUSTTWIN at: 9/23/2012 (20:11)
´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/22/12 5:07 P

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NO KIDDING.......... BUT I LIKE THIS LIGHT BULB IDEA........ THOSE CANDLES MAKE A MESS....... BURNS AND COOKS THE PUMPKIN TOO....... I DON'T KNOW IF I WOULD WANT TO COOK IT AFTER THAT........ BUT YES WASTING FOOD DID NOT HAPPEN BACK THEN....... NOT HOW IT DOES NOW A DAYS......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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9/22/12 4:58 P

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Sherry, growing up...one of 7 children my Daddy would put a light bulb in our jack o lantern instead of a candle...he put it on a blinker so the bulb flashed on and off! Well. that pumpkin became partially cooked with the light bulb and the next day my Mother would take the jack o lantern and bake it up for pumpkin pies! Learned at an early age not to waste food! emoticon

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/22/12 4:53 P

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THANKS DUSTY FOR ALL THE TIPS AND RECIPES FOR PUMPKINS AND THEIR SEEDS..... I GUESS I BETTER TRY ROASTING THE SEEDS THIS YEAR..... I LIKE TO BUY 3 OR 4 PUMPKINS AND DECORATE THEM..... emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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9/22/12 1:57 P

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Pumpkin Puree
The taste of your baked goods or any other recipe just becomes so much better by using home made pumpkin puree. The recipe is so simple that it would be a shame not to try it at least once!
In addition to its wonderful flavor, pumpkin brings a host of nutrients to the table, particularly Vitamin C, beta-carotene, and potassium. Ideas for using the puree: Pumpkin Pancakes, Pumpkin Pudding, Cheesy Pumpkin Soup, Pumpkin Muffins, Pumpkin Mashed "Mock" Potatoes, Pumpkin Fluff, Pumpkin Cheesecake Pudding, Fresh Vegetable Dip, Frosted Pumpkin Bars, Pumpkin Orange cookies, No-Bake Pumpkin Squares and Snackable Pumpkin Bread as well as pies!! And then you get to roast the seeds!

pinterest.com/pin/92675704803254695/ emoticon

Edited by: GOLDDUSTTWIN at: 9/22/2012 (14:08)
´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/22/12 1:50 P

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Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your microwave in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutesIngredients:
•Pumpkin seeds
•Cooking spray, olive oil, or butter
•Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

Note: Pumpkin seeds are also known as pepitas. pinterest.com/pin/92675704803254853/

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/22/12 12:38 P

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Make it,,,,bake it,,,slice it....freeze it....take out one slice at a time emoticon ENJOY

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¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/22/12 12:32 P

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OH THIS ONE SOUNDS FABULOUS......... I LOVE LEMON ON EVERYTHING........ THANKS DUSTY...... NOW THAT'S IT'S GOING TO GET COOLER I CAN DO SOME BAKING AGAIN...... I JUST HAVE TO STOP AT ONE PIECE...... emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


 current weight: 137.5 
 
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9/22/12 9:51 A

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Starbucks Lemon Loaf
Good copy-cat recipes are hard to find, but this one is close to the real thing. This is the lemoniest lemon loaf recipe ever. pinterest.com/pin/92675704803253545/


INGREDIENTS

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

DIRECTIONS
1 Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.2 In a large bowl, combine flour, baking soda, baking powder and salt.3 In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.4 Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.5 Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.6 Glaze - whisk to combine


´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/21/12 5:00 P

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THANKS DUSTY........ I SAVED THE WHOLE SITE AND NOW I CAN LOOK AROUND AND CHECK OUT ALL THE RECIPES FOR COPYCATS.....

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


 current weight: 137.5 
 
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9/21/12 12:41 P

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You are welcome Sherry...BTW remember I mentioned making your Olive Garden specialties at home and same $$$$ besides time and having control over the calories, carbs, etc.?

Well if you follow the links to my Pinterest Restaurant & Chef Favorites board you will find the recipes for....copycat recipes of:
Olive Gardens Pasta e Fagioli...Roasted tomatoes, cannellini beans, and italini pasta make this Olive Garden pasta e fagioli recipe hearty and delicious! A flavorful Italian Soup. pinterest.com/pin/92675704803247868/

Olive Garden Seafood Pasta Chowder is one of the easier Olive Garden restaurant recipes you can try, made with pasta shells, crab meat, Newburg sauce mix and other simple ingredients--and it's delish.
pinterest.com/pin/92675704803247880/

Olive Garden Copycat Zuppa Toscana a soup that is a meal in itself with sausage & potatoes in a creamy broth! pinterest.com/pin/92675704803247916/

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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9/20/12 12:48 P

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THEY SOUND SO GOOD....... THANKS FOR SHARING DUSTY.....

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


 current weight: 137.5 
 
139
136.75
134.5
132.25
130
GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (78,458)
Fitness Minutes: (60,181)
Posts: 13,304
9/20/12 12:43 P

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Olive Garden Bread Sticks By: Coodee at Redable Eatables

Categories: breads, Restaurant Favorites
pinterest.com/pin/92675704801706222/

Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast--active dry
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour - all purpose


Topping:
3 Tbs butter melted
sea salt
1 tsp garlic powder


For the dough,
Put the WARM water, yeast & sugar together, in a stand mixer (if you have one) and give them a little stir just to make sure none of the yeast sticks to the bottom of the bowl and then let it sit for about 10 minutes to froth. That is the key to making them rise and not turn out dense.

Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.

Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.
Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.
Yield: 12 breadsticks

P.S. There you have it Olive Garden's salad dressing AND breadsticks...make an Italian pasta & your favorite greens and you have a delicious meal AT HOME that tastes better, costs less and you control the calories, fat, etc! Happy Eating! emoticon

Edited by: GOLDDUSTTWIN at: 9/20/2012 (12:53)
´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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SHERRY666's Photo SHERRY666 SparkPoints: (283,025)
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9/15/12 4:09 P

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THANKS DUSTY........ I USE TO WORK AT RED LOBSTER........ SO I ALSO MAKE MY OWN BISCUITS TOO...... I HAVE NEVER MADE DRESSING FOR A SALAD..... THIS SOUNDS GOOD......

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


 current weight: 137.5 
 
139
136.75
134.5
132.25
130
GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (78,458)
Fitness Minutes: (60,181)
Posts: 13,304
9/15/12 4:04 P

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I love restaurant food but like to control preservatives & other ingredients so I will make the recipes at home...such as Taco Salad, Red Lobster Cheddar Biscuits and Olive Garden Salad & Ravioli Antonello. This saves me time, effort, money and also a closer watch on my calories, carbs & fats. I have purchased the Salad dressing from Olive Garden in the past and so I have a few of their green salad bottles that I just re-fill as I make more!

Olive Garden Salad (copycat recipe)

For the dressing:

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip (I know, I know, but I think it gives the dressing its distinct flavor.)
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning

For the salad:

1 10-ounce bag American salad blend (I used a mixture of Romaine and spring greens)
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated Parmesan


Combine all the salad dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth. Chill this for a bit to enhance flavor....bottle it in Olive Garden Bottle for appeal!

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

Categories: Copycat, Restaurant Favorites, salads & dressings

Yield: 4 servings

Prep Time: :15 minutes

Edited by: GOLDDUSTTWIN at: 9/15/2012 (16:08)
´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



 Pounds lost: 8.7 
 
0
14
28
42
56
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