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5/3/10 6:21 P

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Sounds delicious! emoticon

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3/2/10 3:40 P

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Mixed Greens with Hazelnuts, Red Onion and Goat Cheese


Since the red onion slices are served raw, they're first soaked in water to help mellow their flavor.

VINAIGRETTE
2 tablespoons heavy whipping cream
1 tablespoon Dijon mustard
1 tablespoon tarragon vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup canola oil
2 tablespoons minced shallots

SALAD
2 thin slices red onion, halved
9 cups mixed salad greens
6 oz. Soft goat cheese, crumbled
3/4 cup toasted skinned hazelnuts, coarsely
Chopped

1. Whisk cream, mustard, vinegar, salt and pepper in small bowl. Whisk in oil; stir in shallots.

2. Soak onion slices in small bowl of ice water 15 minutes. Drain; pat dry.

3. Toss greens in large bowl with enough vinaigrette to lightly coat; divide among 8 salad plates. Arrange onion slices over greens; sprinkle with cheese and hazelnuts.


8 (1-cup) servings

PER SERVING: 240 calories, 23 g total fat (5 g saturated fat), 7 g protein, 5 g carbohydrate, 15 mg cholesterol, 215 mg sodium, 2.5 g fiber

Raspberry cream cheese coffee cake



Nutrition Facts
One serving: 1 slice Calories: 221 Fat: 6 g Saturated Fat: 4 g Cholesterol: 17 mg Sodium: 289 mg Carbohydrate: 37 g Fiber: 2 g Protein: 5 g Diabetic Exch: 2 starch, 1 fat. Raspberry
________________________________________
___
Cream Cheese Coffee Cake
SERVINGS 8
CATEGORY
Lower Fat
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL 50 min.

INGREDIENTS
3 tablespoons butter, softened

3/4 cup sugar, divided

1/4 cup plus 2 tablespoons egg substitute, divided

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1-1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1 cup fresh raspberries

2 ounces reduced-fat cream cheese

1 teaspoon confectioners' sugar


DIRECTIONS
In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
Pour into a 9-in. Springform pan coated with cooking spray; sprinkle with berries. In a small mixing bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings

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Seafood gumbo
4 c. Hot water
1 1/2 tsp cayenne pepper
1/2 lemon sliced cross wise
1/2 lb shrimp, shelled and divined
1/2 lb oysters
3 cups fish stock or chicken stock
1/2 c. Crab meat
1/4 c.oil
1/3c. Flour
1 onion finally chopped
2 cloves garlic minced
1 tbsp. Chopped parsley
6 tsp Creole powder
In lg. Sauce pan, combine hot water with cayenne pepper and lemon slices. Add shrimp and oysters and cook over med. Heat until shrimp turn pink 5 min. Turn off heat let stand cover 3 min. Drain. Reserving liquid. Add oyster liquid and enough stock to make 7 c. Liquid. Add crab meat.
Heat oil in lg heavy pot over low heat add flour and cook. Stirring constantly until roux is deep golden brown. 15-20 min. Add onions& garlic, hear slowly add stock mixture and boil, stir constantly until thickened add sea food onion and parsley. Ladle in bowl serve with Creole powder.
6 servings 187 calories 9 carbs

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Stuffed peppers with corn and crab meat

2 tbsp margarine 1 sm jalapeño Chile chopped
8 oz. Corn 1 tbsp. Flour
3 tbsp. Chopped green bell peppers 1 tsp. Black pepper
3 tbsp. Chopped onion Juice of 1 lemon
3 tbsp. Chopped green onion 3 eggs beat
4 lg green or red bell peppers( hollowed out)
1 clove garlic minced 3 tbsp. Bread crumbs

Preheat oven 350 melt margarine in lg pot add corn bell peppers, onion , green onion, garlic jalapeño, sauté until limp 10 min. Add flour, b. Pepper, and crab meat and mix well, blend lemon juice, egg divide crab mixture among 4 peppers top with bread crumbs.
Bake until crumbs are golden about 40-45 min. Server hot.
4 servings 252 calories 22 carbs.
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Mixed berries Meringues

Makes 12 80 cal. 16 carbs

1/2 c. Sliced strawberries 1/2 c. Blue berries
1/2 c. Raspberries 2 tbsp. Gran Marnier

Meringue shells
3 egg whites at room temperature
1/8 cream of tarter
3/4 c. Sugar
1 tsp. Vanilla
For meringue shells, combine egg whites and cream of tarter in lg bowl. Beat with electric mixer until frothy. Add sugar 2tbsp. At a time beat 2 min. After each adding of sugar. Mixture should be thick and glossy and form stiff peaks when beats are raised. Beat in vanilla. Preheat oven 275 drop 1/4 to 1/3 cup meringue on ungreased brown or parchment paper spread in a 3" circle. Hollowing out center and building up sides.
Bake until pale golden about 1 hour lower oven 200 after 45 min. Let cool place in plastic bag with crumpled waxed paper between meringue fill with fruit mixture.

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Grit triangles

1/2 c. Yellow corn grits
1 1/2 c. Chicken broth
2 garlic cloves minced
1/2 c. Feta cheese
1 red pepper chopped finely
Mix cook till done
Put into 8" square pan refrigerate till cold cut into triangles
Grill over high heat 1 min. Till browned and crisp serve warm.
Makes 8 servings cal. 62 carb/9
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Roasted eggplant rolls

2 medium eggplants
2 tbsp olive oil
4 tbsp. Fat free cream cheese
1 green onion minced
1/4 tsp. Dried oregano leaves
1 garlic clove minced
1/8 tsp pepper
16 spinach leaves
1 c. Spaghetti sauce
4 sun dried tomatoes
1/4 c. Sour cream
Preheat oven 450 spray baking sheet trim ends off eggplant cut lengthwise 1/4" thick. Combine lemon juice and oil lay eggplant l=single layer bake for 22-24 min, cool. Combine cream cheese, our cream, green onions, tomatoes, garlic, oregano, pepper blend together put 1 tsp cream cheese mixture on eggplant slice add spinach leaves, roll up lay sides down served with warmed spaghetti sauce.
Makes 8 servings 2 roll each 77 cal. 12 carbs. Exchange 2 veg.
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Stuffed acorn squash

Acorn squash
1 c. Rice cooked
1 c. Stuffing
1/2 c. Onion chopped
1/2 c. Broth
1/4 c. Raisins
1/3 c. Walnuts
Salt and pepper
Cut in half spoon out seeds fill with stuffing mix. Bake 1-11/4 hours

Cal. 241 carb44 serves 2
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Spiced red cabbage

4 c. Shredded red cabbage
1/4 c. Cider vinegar
1/2 c. Water
1/4 tsp. allspice
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tart apples, peeled and cored and diced
1 tbsp. sugar

combine all ingredients except apples and sugar cook 15 min. add apples toss again cook 5 more min. add sugar toss and serve hot

40cal. 10 carbs.
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cream cheese

makes 1 cup se4vings 16 tbsp.

1 c. dry curd low fat cottage cheese
1 tbsp margarine
2 tsp. skim milk
process cheese and margarine in blender until smooth. Adding mild slowly until well blended and desired consistency.
cal. 14 carb 0
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Yogurt fruit soup

4 servings 1c.

2 c. plain non fat yogurt
2c. peaches peeled and chunked
1 c. fresh strawberries
1/2 c orange juice
1/2 c. water
1 tbsp honey
blend in blender cover and refrigerate fro 3 hours serve cold with mint garnish.
146 cal. 29 carbs
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Mushroom stuffed fish rolls

6 thin fish fillets
3/4 lb mushrooms diced
8 green onions sliced thin
1/2 c. red pepper diced
2 tbsp parsley minced
1/4 tsp salt & pepper
2-3 tbsp lemon juice
1/2c. dry white wine
2 tsp.. flour
2 tbsp. water
3/4 tsp. paprika
2 tbsp minced parsley
preheat oven to 350 lightly spray casserole dish, rinse and pat dry fish, in skillet sauce mushrooms, onions, peppers, butter , parsley spread mixture evenly over each fillet and roll. secure with toothpick sprinkle fish with lemon juice and wine . cover with foil bake 25-30 min, save broth off fish put i sauce pan combine flour, eater paprika blend well, stir and cook till thicken spoon over fish top with parsley


May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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11/17/09 9:09 A

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Pumpkin Apple Mash
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 20 minutes

Serves: 4
The comforting flavors of the fall harvest are prominently featured in this sweet and savory side dish that's easy to make and ready in just 30 minutes.



Ingredients:


2 tablespoons butter
1 small onion, chopped (about 1/4 cup)
3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 tablespoon packed brown sugar
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)
2 medium Macintosh apples, peeled, cored and cut into 1-inch pieces



Directions:



Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until the onion is tender-crisp.

Stir the broth, brown sugar, thyme, black pepper and pumpkin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.

Stir the apples in the saucepan. Cook for 5 minutes or until the apples are tender. Mash the pumpkin mixture, adding additional broth, if needed, until desired consistency.





May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


 current weight: 291.0 
 
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10/5/09 3:49 P

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7 Fall Fare Favorites
Cooler weather. Leaves changing colors. It’s time to switch up your dinner (and dessert) menu too. These 7 fall-tastic recipes feature the best – and healthiest – the season has to offer…
Roasted Carrots with Cardamom Butter
Roasting these carrots with only a bit of butter and some cardamom gives them a rich, nutty flavor that belies how healthy they are. A single serving gives you over 600% of the daily recommendation for vitamin A!
Serves: 4
Preparation time: 40 minutes

Ingredients
4 teaspoons butter, melted
2 teaspoons canola oil
1 teaspoon ground cardamom
1/2 teaspoon salt
2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
Preparation
1. Position rack in lower third of oven; preheat to 450ºF.
2. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.

Enjoy!
Nutrition Facts
Per serving:
138 calories
7 g fat (3 g sat, 2 g mono)
10 mg cholesterol
20 g carbohydrates
2 g protein
6 g fiber
430 mg sodium
652 mg potassium
Nutrition Bonus: vitamin A (680% Daily Value), fiber (24% DV), vitamin C (20% DV), potassium (19% DV)
Pork Chops with Apples & Thyme
Round out this lovely autumn meal with barley and puréed winter squash. For added convenience, look for frozen squash.

Serves: 4
Preparation time: 30 minutes

Ingredients
3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 teaspoons canola oil
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
1 small onion, sliced
1 tart apple, such as Granny Smith, peeled and sliced
1/4 cup apple cider, or apple juice
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme
Preparation
1. Mix 2 tablespoons broth and cornstarch in a small bowl.
2. Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2-3 minutes per side. Transfer to a plate.
3. Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2-3 minutes. Add apple and cook, stirring often, until tender, 3-5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.

Enjoy!
Nutrition Facts
Per serving:
219 calories
9 g fat (3 g sat, 4 g mono)
67 mg cholesterol
9 g carbohydrates
24 g protein
1 g fiber
108 mg sodium
350 mg potassium

Nutrition Bonus: selenium (50% Daily Value)
Loaded Twice-Baked Potatoes
Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. The stuffed potatoes can be covered and refrigerated for up to two days.

Serves: 4
Preparation time: 40 minutes

Ingredients
4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
Preparation
1. Pierce potatoes all over with a fork. Place in the microwave and cook on medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer’s directions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4-5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2-4 minutes.

Enjoy!
Nutrition Facts
Per serving:
274 calories
10 g fat (5 g sat, 4 g mono)
52 mg cholesterol
24 g carbohydrates
22 g protein
2 g fiber
514 mg sodium
740 mg potassium

Nutrition Bonus: vitamin C (42% Daily Value), zinc (27% DV), potassium (21% DV), calcium (19% DV)
Deep-Dish Apple Pie
With all that delicious fruit an apple pie should be healthy, but actually a slice can have as much as 750 calories and 30 grams of fat. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. A slice has half the calories of a typical version and only 10 grams of fat — sweet!

Serves: 10
Preparation time: 4 hours (including cooling time)

Ingredients
For the crust:
1-1/4 cups whole-wheat pastry flour
1-1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
For the filling:
6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1-1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
1 large egg white, lightly beaten, for brushing

Preparation
To prepare crust:
1. Whisk whole-wheat flour, 1-1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
To prepare filling:
1. Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
To assemble & bake pie:
1. Position a rack in lower third of oven; preheat to 425°F.
2. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9-1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper.

3. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
4. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25-35 minutes more. Let cool on a wire rack for about 1-1/2 hours before serving.

Enjoy!

Nutrition Facts
Per serving:
344 calories
10 g fat (4 g sat, 3 g mono)
14 mg cholesterol
62 g carbohydrates
4 g protein
5 g fiber
143 mg sodium
212 mg potassium
Quick Roast Chicken & Root Vegetables
Roasted chicken in 45 minutes? No problem. This technique of starting bone-in chicken breasts on the stovetop and finishing them in a hot oven with vegetables gets a hearty dinner on the table in a hurry. While everything roasts, you still have time to make a quick pan sauce with shallot and Dijon mustard.

Serves: 4
Preparation time: 45 minutes

Ingredients
1 pound turnips, peeled and cut into 1/2-inch chunks
1 pound baby potatoes, quartered
2 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
1 large shallot, chopped
1 tablespoon Dijon mustard
2 teaspoons red- or white-wine vinegar

Preparation
1. Preheat oven to 500°F.
2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.
3. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.
5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.
6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.

Enjoy!
Nutrition Facts
Per serving:
333 calories
10 g fat (2 g sat, 6 g mono)
72 mg cholesterol
29 g carbohydrates
31 g protein
4 g fiber
770 mg sodium
1033 mg potassium

Nutrition Bonus: vitamin C (58% Daily Value), potassium (30% DV), magnesium (16% DV)
Indian-Spiced Eggplant & Cauliflower Stew
Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Serve with brown basmati rice or whole-wheat couscous. Hot Madras curry powder adds a pleasant level of heat, but if you can substitute regular curry powder for a milder flavor. Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. Both can be found in the spice section of most supermarkets.

Serves: 6
Preparation time: 40 minutes
Ingredients
2 tablespoons curry powder, preferably hot Madras
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
3 cups cauliflower florets
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, rinsed
1/2 cup water
1/2 cup nonfat plain yogurt, (optional)
Preparation
1. Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
2. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3-4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15-20 minutes. Top each serving with a dollop of yogurt, if desired.

Enjoy!
Nutrition Facts
Per serving:
198 calories
6 g fat (1 g sat, 3 g mono)
0 mg cholesterol
31 g carbohydrates
6 g protein
8 g fiber
605 mg sodium
358 mg potassium

Nutrition Bonus: vitamin C (60% Daily Value), folate (22% DV), iron (15% DV)
Gingered Cranberry-Pear Cobbler
Cranberries add a particularly pleasing tartness and color to pears. Fresh ginger, lemon and vanilla brighten up the pears, while reduced-fat sour cream adds flavor to the biscuit-dough crust.

Serves: 10
Preparation time: 2 hours (including cooling time)
Ingredients
For the filling:
1/3 cup pear nectar, apple juice or water
1 tablespoon lemon juice
8 slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices
3/4 cup packed light brown sugar
2 tablespoons cornstarch
2 teaspoons freshly grated lemon zest
1 tablespoon finely minced fresh ginger
2 cups cranberries, fresh or frozen, thawed, coarsely chopped
1 teaspoon vanilla extract
For the crust:
1/3 cup reduced-fat sour cream
1 tablespoon lemon juice
1-1/3 cups all-purpose flour, plus more for dusting
2 tablespoons sugar, divided
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup canola oil
Preparation
1. Position a rack in the center of the oven; preheat to 400°F. Coat a 3-quart nonreactive baking dish with cooking spray.
To prepare filling:
1. Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined. Drain the liquid from the pears into this mixture; stir until well blended. Heat the mixture over medium heat, stirring, just until it begins to boil, 2-3 minutes. Stir in the pears and cranberries and cook, stirring, until the mixture is steaming, about 2 minutes. Stir in vanilla. Spread the fruit in an even layer in the prepared baking dish.
To prepare crust:
1. Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not over-process. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together.

2. Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet (to catch any overflowing juices).
3. Bake the cobbler until the top is golden brown, 40-50 minutes. Let cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.

Enjoy!
Nutrition Facts
Per serving:
321 calories
7 g fat (1 g sat, 4 g mono)
3 mg cholesterol
66 g carbohydrates
3 g protein
7 g fiber
160 mg sodium
324 mg potassium


May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


 current weight: 291.0 
 
378
329.75
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233.25
185
DUTCH_PEARL's Photo DUTCH_PEARL SparkPoints: (71,256)
Fitness Minutes: (61,026)
Posts: 4,259
4/26/09 12:48 A

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Papaya-Berry Yogurt Parfait
A combination of yogurt, papaya, blackberries, raspberries, mint and granola, this snack (or dessert) only has 164 calories and 1 gram of fat.
Vegetable Salsa
A mix of squash, eggplant, zucchini, and tomatoes, this salsa is 51 calories per serving and is best paired with toasted whole-wheat bread or sliced, baked tofu.
Berry "Pizza"
In this dessert, ricotta holds the berries in place while providing a wonderfully creamy texture and slightly sweet flavor.




May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


 current weight: 291.0 
 
378
329.75
281.5
233.25
185
DUTCH_PEARL's Photo DUTCH_PEARL SparkPoints: (71,256)
Fitness Minutes: (61,026)
Posts: 4,259
2/25/09 12:47 A

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Feta-Stuffed Chicken
Feta is a full-flavored cheese that can be used in small amounts. Here it's mixed with a little fat-free cream cheese (lowering the calorie content even more) and used as a stuffing for chicken.
SERVINGS: 4 servings
CARB GRAMS PER SERVING: 2 Rated Not yet rated
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Nutrition Facts Per Serving:
Servings: 4 servings
Calories 231
Total Fat (g) 8
Saturated Fat (g) 2
Monounsaturated Fat (g) 2
Polyunsaturated Fat (g) 2
Cholesterol (mg) 90
Sodium (mg) 334
Carbohydrate (g) 2
Total Sugar (g) 0
Fiber (g) 6
Protein (g) 38
Vitamin C (DV%) 31
Calcium (DV%) 13
Iron (DV%) 31
Diabetic Exchanges
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 4.5
1/4 cup crumbled basil-and-tomato feta cheese (1 ounce)*
2 tablespoons fat-free cream cheese (1 ounce)
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1/4 to 1/2 teaspoon black pepper
Dash salt
1 teaspoon olive oil or cooking oil
1/4 cup chicken broth
1 10-ounce package prewashed fresh spinach, trimmed (8 cups)
2 tablespoons walnut or pecan pieces, toasted
1 tablespoon lemon juice
Lemon slices, halved (optional)

1. In a small bowl combine feta cheese and cream cheese; set aside. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper and salt.

2. In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Remove chicken from skillet. Cover and keep warm.

3. Carefully add chicken broth to skillet. Bring to boiling; add half of the spinach. Cover and cook about 3 minutes or just until spinach is wilted. Remove spinach from skillet, reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice.

4. To serve, divide spinach mixture among 4 dinner plates. Top with chicken breasts. If desired, garnish with lemon slices. Makes 4 servings.

*Note: If basil-and-tomato feta cheese is not available, stir 1 teaspoon finely snipped fresh basil and 1 teaspoon snipped oil-pack dried tomatoes, drained, into 1/4 cup plain feta cheese.


May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/25/09 12:31 A

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Blueberry-Mango Upside-Down Cake
Mangoes and blueberries join forces with an extra light ginger-and-orange cake in this up-to-the-minute adaptation of old-fashioned upside-down cake. If your daily meal plan allows, enjoy it with a small scoop of vanilla frozen yogurt.
SERVINGS: 12 slices
CARB GRAMS PER SERVING: 25
Nutrition Facts Per Serving:
· Servings: 12 slices
· Calories 162
· Total Fat (g) 6
· Saturated Fat (g) 4
· Monounsaturated Fat (g) 2
· Polyunsaturated Fat (g) 0
· Cholesterol (mg) 17
· Sodium (mg) 147
· Carbohydrate (g) 25
· Total Sugar (g) 17
· Fiber (g) 2
· Protein (g) 3
Diabetic Exchanges
· Starch (d.e.) .5
· Other Carbohydrates (d.e.) 1
· Fat (d.e.) 1
2 egg whites
1-1/3 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon ground ginger
3 tablespoons packed brown sugar
2 tablespoons butter, melted
1 tablespoon water
2 cups peeled, pitted, and sliced fresh mangoes* or peaches
1/2 cup fresh blueberries
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla
2/3 cup fat-free milk
Vanilla frozen yogurt (optional)
1. Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes. In a small bowl, stir together flour, baking powder, orange peel, and ginger; set aside.
2. Preheat oven to 350 degrees F. Grease a 9x1 1/2-inch round baking pan. In a small bowl, stir together brown sugar, the 2 tablespoons melted butter, and the water. Spread in prepared pan. Arrange mango or peach slices over brown sugar mixture. Sprinkle with blueberries.
3. Beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup of the granulated sugar, beating until stiff peaks form (tips stand straight). Set aside.
4. In a large bowl, beat the 1/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1/4 cup granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed just until combined. Fold egg white mixture into batter; spoon over fruit in baking pan, spreading evenly.
5. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes.
6. Loosen side by running a knife around cake; invert onto serving plate. Cut into wedges. Serve warm. If desired, serve with frozen yogurt. Makes 12 slices.
*Note: If you can't find good mangoes, substitute 2 cups refrigerated sliced mangoes. Rinse slices with cold water; drain and lightly pat dry with paper towels before using.



May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/17/09 2:31 P

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I have noticed.....

Broth soups at dinner time... (Like water) fill me up and I am not eating as much.... They are very Quick and easy tooo...

examples......


You can use

Chicken ... Turkey .... BEEF ....

1 1/2 cups water (microwave the water)
tsp boillion base (chicken/beef/vegetable)
1/2 cup rice (or noodles...)already cooked
1 green onion chopped
1/2 cup chopped meat

season salt pepper to taste...

and WALA a lil soup

I usually have with a Salad...


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`•.¸ (¨ `•.•´¨) ~♥~LOVE & HUGS~♥~Deby~♥~ ~~0:)
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2/16/09 7:26 P

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I love to steam my cauliflower add nutmeg and butter.

or :
steam cauliflower and smash down like mash potatoes mix sour cream, butter, and (parsley, cilantro, green onions) chopped.

or:
steam cauliflower (chop) put gravy over them like a potato.
or:
steam cauliflower (chopped)till almost done but still crunchy cool in fridge over night add thawed frozen green peas mix with 2 tbsp.cream, 2 tbsp.mayo, 1 tsp. splenda, serve cold like a salad.sprinkle with dill.

I guess I just like cauliflower...

May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/16/09 7:07 P

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Savory Chicken Thighs with Fig
Prep: 10 minutes
Cook: 30 minutes

Serves: 6
Ingredients:

1 1/2 lb. boneless chicken thighs
2 tbsp. all-purpose flour
1 tbsp. olive oil
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 cup Swanson® Chicken Stock
2 tbsp. balsamic vinegar
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
6 oz. dried figs, stems removed and cut in half
Hot cooked rice
Directions:
Coat the chicken with the flour.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides.
Add the onion and garlic to the skillet and cook until the onion is tender. Stir the stock, vinegar, thyme, black pepper and figs in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.
Tip: Chicken thighs are an inexpensive ingredient that can taste rich and decadent. The balsamic vinegar and figs in this recipe perfectly balance the richness of the chicken.
****************************************
******
Swanson® Savory Balsamic Herb Chicken
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 25 minutes

Serves: 6
Ingredients:

1 1/2 lb. skinless, boneless chicken thighs
2 tbsp. all-purpose flour
1 tbsp. olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Stock
2 tbsp. balsamic vinegar
1 tsp. dried thyme leaves, crushed
Hot cooked rice
Directions:
Coat the chicken with the flour.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides. Remove the chicken from the skillet.
Add the onion and garlic to the skillet and cook until tender. Stir the stock, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.
****************************************
*******
BAKED CHICKEN THIGHS
1 c. butter12 chicken thighs1 c. flour2 tsp. salt1/2 tsp. pepper2 tsp. paprika1 recipe sauceHeat butter in skillet. Shake the chicken thighs in mixture of flour, salt, pepper and paprika. Arrange chicken in skillet, skin side down and fry to golden brown. Transfer chicken to baking dish. Cover with sauce. Bake at 350 degrees for 45 minutes.SAUCE:1 sm. clove garlic, grated1/4 tsp. salt1/4 c. salad oil1/2 c. lemon juice3 tbsp. onion, chopped1/2 tsp. pepper1/2 tsp. thymeBlend and let stand several hours before using.


May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/15/09 4:04 P

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Sounds delicious. Thanks Dutch!! LOL, Carol

Carol Jansen CarolJansen


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2/15/09 4:31 A

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Jello fruit salad

jello Made day ahead
add 1 banana
1 apple
1/4 c coconut
1 tub cool whip
1 pear
15 grapes
9 strawberries
cut up fruit , put in bowl stir coolwhip and jello in mix serve chilled.

May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/13/09 4:44 P

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i will have to try this

May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/13/09 7:38 A

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Easy Hùmmùs

1 can chickpeas (garbanzo beans) drained
jùice of one lemon
johnny's seasoning salt
chili powder


place beans in a food processor and blend ùntil smooth.. add lemon as needed to thin. add johnny's and chili to taste.

ùse as a mayo alternative, with crackers, or dip veggies in it emoticon

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2/7/09 6:05 P

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Sounds delicious!! LOL, Carol emoticon

Carol Jansen CarolJansen


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2/7/09 3:57 P

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Walnut, Turkey, and Rice Salad Recipe

Ingredients
3 cup(s) rice, brown, cooked
2 cup(s) turkey, breast (cooked), diced
1/2 cup(s) celery, diagonally sliced
1/4 cup(s) pineapple chunks, drained
1/4 cup(s) Mandarin oranges, drained
1/4 cup(s) water chestnuts, canned,
drained and thinly sliced
1/4 cup(s) scallion(s) (green onions), thinly sliced
1/4 cup(s) nuts, walnuts, chopped
6 cup(s) lettuce leaves
1/2 cup(s) yogurt, low-fat, lemon flavored
1/2 cup(s) mayonnaise, light
1 teaspoon lemon peel
1/2 teaspoon curry powder
Preparation
1. Combine all salad ingredients except the lettuce leaves, yogurt, mayonnaise, lemon rind, and curry powder in a large bowl. Whisk together the yogurt, mayonaise, lemon rind and curry powder.

2. Add the dressing to the salad mixture and toss to coat. Cover and refrigerate. To serve, spoon 1 cup of salad over 1 cup of the lettuce leaves.

Nutritional Info (Per serving):
Calories: 262, Saturated Fat: 1g, Sodium: 205mg, Dietary Fiber: 4g, Total Fat: 6g, Carbs: 33g, Sugars: 6g, Cholesterol: 34mg, Protein: 20g
Exchanges: Starch: 2, Lean Meat: 2
Carb Choices: 2

May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/3/09 3:14 P

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Vegetarian Chili

1 medium onion, chopped
4 cloves garlic, pressed or minced
1 tablespoon olive oil
2 medium carrots, finely chopped
2 medium tomatoes, chopped
2 15 oz. cans black beans, drained
1 pinch cayenne pepper, chili powder, or chili seasoning mix
1 tablespoon parsley, freshly chopped

Saute the onions and garlic in oil in a large sauce pan. Add carrots, tomatoes, herbs, spices and beans. Cover (to retain moisture) and cook on medium heat for 15-20 minutes, or until the carrots are tender.

Serves 6.

~Nancy~

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2/3/09 12:08 P

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I found this recipe and it is a "Heart Healthy" one which I thought would be very appropriate as it is National Heart Health month.

Simple Southwest Salmon

4 5-ounce salmon fillets
2 Tablespoons pineapple juice
1 Tablespoon lemon or lime juice
3 Tablespoons Splenda Granular
2 teaspoons chilli powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cinnamon

1. Place salmon in shallow dish. Pour pineapple and lemon juice over salmon, cover, and place in refrigerator for 30 minutes.

2. In a small bowl, combine remaining ingredients.

3. Remove salmon from marinade. Pat spice mixture onto fillets.

4. Place fillets in baking dish and cook for 10-15 minutes at 400 degrees or until the fish flakes easily when tested with a fork.

HAPPY HEART HEALTH MONTH EVERYONE!! LOL, Carol emoticon

Carol Jansen CarolJansen


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2/2/09 10:17 P

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Spicy Asian Beef & Snow Pea Soup

Prep: 5 minutes
Cook: 20 minutes

Serves: 6
Ingredients:
Vegetable cooking spray
1 lb. boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
1 cup whole baby carrots, cut in thin strips
4 oz. fresh snow peas, cut into thin strips
1 medium onion, cut in half and sliced
3 cloves garlic, minced
1 tbsp. minced fresh ginger root
4 cups Swanson® Beef Broth OR Swanson® 50% Less Sodium Beef Broth or Certified Organic
1 tbsp. soy sauce
1/4 tsp. crushed red pepper
2 cups hot cooked jasmine rice OR Chinese-style noodles

Directions:

Spray a 12-inch skillet with cooking spray. Heat over medium-high heat for 1 minute. Add the beef and stir-fry until it's well browned, stirring often. Remove the beef from the skillet with a slotted spoon.

Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.

Stir the broth, soy sauce, red pepper into the skillet. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Cook for 5 minutes.

Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture amon the bowls.

Tip: For a change of pace from regular rice, give jasmine rice a try. This type of rice from Thailand is aromatic and has a unique nutlike flavor.

TIP: **This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of regular beef broth.


Nutrition Information:
Calories 314, Total Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 814mg, Total Carbohydrate 49g

May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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2/1/09 11:16 A

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Im adding Tunisian recipes to my recipe box on my page. They are in the Tunisian Cookbook.

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2/1/09 9:33 A

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cheese burger cups

ingredients
1 tomato
1/2 cup ground beef
1/4 cup low fat shredded cheese
shredded lettuce
diced onions
mustard (as desired)


cut tomato in half and scoop out the seeds. drizzle a little mustard in the bottom of each half.

cook beef. immediately mix with the cheese until cheese is melted. fill the tomato halves evenly with the meat & cheese mix. top with lettuce and onions.
(for a variation, mix the lettuce and onions in with the cheese and meat.)

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1/31/09 6:25 P

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Leanna's chilled: tomato & avacado layered soup


ingredients needed: canned tomatoes
canned chicken broth
green onion
cilantro
avacado
salt and pepper
cucumber
white wine vinegar
lime juice


1 can of crushed tomatoes ( blended)
add tablespoon white wine vinegar,
add salt and pepper to taste.
1/2 can of chicken broth
cilantro chopped about 1/8 cup
green onions about 1/8 cup

blend all together set aside.

take an avacado chop in small cubes.

place 1/4 of the chunks off to the side.

take remaining avacado smash add
1/4 can of chicken broth
1/2 tsp lime juice
blend together

pour avacado mixture in clear gobblets

chop 1/2 cucumber finely
add to gobblet glasses on top of avacado

take tomato mixture and gently pour over ingredients in gobblet glasses for a layed look.
top with avacado chucks that were saved back .
serve.cold (chilled)

goes great with a salad.



May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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1/25/09 7:44 P

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custard cups
3 eggs
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 cup cream
1/4 cup splenda or sugar
beat together then add different ingredients to each custard cup:
Like:blue berries
coconut
peaches
black berries, or another berry
pumpkin if using this add allspice,cloves also to other seasoning listed above.
raisins or nuts

the add list could be endless.

I made a layered one the other day with lemon pie filling(cooking type) in bottom added custard on top
bake at 350* for about 1/2 hour
store in fridge for a great healthy snack


May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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1/24/09 10:34 A

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they can be either one you like or made up.

May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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1/24/09 10:15 A

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Do they have to be our own or can they be one's that we have tried and liked?

~Nancy~

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1/24/09 1:21 A

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place your recipes here...

May a spark of light shine on you each and everyday and guide you in the right direction... .May all your dreams and wishes come true...Hugs & Love to all...your friend for life...Leanna


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