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LEAKAY59's Photo LEAKAY59 SparkPoints: (47,401)
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10/17/09 12:34 P

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***SUBMITTED BY ILOVEMYFAMILY5***

Fish pie, cooked in slow cooker.
500 grams firm white fish cut into 4 cm pieces
Tin chopped tomatoes
1 tbsp tomato puree
2 tbsp dill, fresh
1 garlic clove
sea salt
pepper
3- 4 potatoes (about a pound)
juice half lemon
2 oz butter

Add the fish (haddock works well), tomatoes, tomato puree (vermouth 50 ml if have any ) dill and garlic. Season generously. Peel and coarsely grate the potatoes into a large bowl. Drizzle the lemon juice over and mix. Pour melted butter over the top and mix (could use oil) season well and spoon over the tomato mixture cover with the lid and cook on low for 3 hours until potato is tender.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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LEAKAY59's Photo LEAKAY59 SparkPoints: (47,401)
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10/17/09 10:45 A

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***SUBMITTED BY ILOVEMYFAMILY5*****

Braised Vege mince

Ingredients
Realeat Vegemince 454g
3 large onions, peeled and chopped
1 400g tin chopped tomatoes
3 beef stock cubes
2 tbsp vegetable oil
6 cloves of garlic, peeled and chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
2 teaspoons marmite (to taste)

Directions
Method:
1 Add the onions, garlic and herbs to the pan and allow them to cook on a high heat for a few minutes, until softened. Tip the mince into the saucepan with the onion mix. Mix them all together and put the saucepan back on the heat. Empty the can of tomatoes into the saucepan and stir into the meat. Add the marmite and 1 litre of stock (stock is made using the stock powder and 1 pint of boiling water). Stir well. Simmer for about 1 hour, uncovered, until the stock has reduced. Separate into 3 portions - each one will now give you a basic mince mix to use in three separate meals for four people. You can refrigerate or freeze the mix. It will keep fine in the fridge for 3-4 days if in a lidded carton.

I am turning it into chilli tonight and am serving it with tortilla wrap, and lettuce and tomato's. I mixed it with some wholewheat pasta last night and had a 1/2 cup serving, and it will be a mousaka tomorrow night.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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LEAKAY59's Photo LEAKAY59 SparkPoints: (47,401)
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6/13/09 4:50 P

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***SUBMITTED BY LURLYB***

Sweet and Spicy Lentil Chili

Saute the onions in the oil then toss in the slow cooker and let 'er cook on low 6 to 8 hours. Tastes better on Day 2, 3.....

Allspice, 0.50 tbsp
Chili powder, 2.00 tbsp
Pepper, red or cayenne, 1.00 tbsp
Olive Oil, 1.00 tbsp
Apple juice, unsweetened, 1.00 cup
Garlic, 1.00 clove
Onions, raw, 1.00 large
Crushed Tomatoes, 750.00
Peppers, sweet, red, fresh, 1.00 small
Lentils, 1.50 cup
Molasses, 0.50 cup
White beans, 1.00 cup

NOTE: Add the veggie ground (Yves or other) at the end of the process just long enough to warm it through before serving. This is great for those leftover veggies that have seen better days too. I have added shredded carrots, corn, green peppers etc. Just adjust the liquid portion with veggie stock or extra crushed tomatoes. Hard to make it wrong - it's very forgiving. ;)

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 4:36 P

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***SUBMITTED BY HOPEFULLME***

Broccoli Casserole

Ingredients:

* 2 packages (10 oz. each) frozen chopped broccoli, partially thawed and broken up under cold running water
* 1 can (10-3/4 oz.) condensed cream of broccoli or cream of celery soup
* 1 1/2 to 2 cups shredded sharp Cheddar cheese, divided
* 1/4 cup finely chopped onion
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1 cup butter cracker crumbs
* 2 tablespoons butter

Preparation:
Spray slow cooker with nonfat cooking spray, or grease with butter. In a large bowl, combine broccoli, soup, 1 cup of the shredded cheese, onion, Worcestershire sauce, and pepper. Pour into the greased slow cooker. Sprinkle cracker crumbs on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining shredded cheese. Cook 10 minutes longer, or until the cheese is melted.
Serves 6 to 8.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 4:13 P

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***SUBMITTED BY AUNTRENEE***

1 pound elbow macaroni
2 cans evaporated milk
1 stick butter
1 regular package of Velveeta cheese (can use light if have it)

Put the evaporated milk, butter, and cheese together into the crockpot and cook for an hour and a half to 2 hours on low until all melted. Just before the cheese sauce is all done, cook up the macaroni 3/4 of the way (but don't over cook the macaroni since it'll be cooking in the sauce). When you get the noodles cooked, add to the cheese sauce and stir them in. Let cook for another hour and half to 2 hours until thick and rich.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 3:52 P

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***SUBMITTED BY NATURALSOAPGIRL***

Rebecca's Tomato Lentils (modified by Sarah)

1 bag dried lentils (rinsed and sorted to get out little stones)
5 cups broth (I like beef and just make it with bullion and water)
1 29 oz can tomato sauce
minced garlic (I used jarred but you could use fresh or garlic powder)
turmeric
a few drops of liquid smoke
1 small onion chopped finely

Cook the lentils according to package in the broth (about 20-30 min) and then drain.
Put all other ingredients in crockpot (including lentils) and mix. I don't have amounts for the liquid
smoke (I would say about a teaspoon and a half) or the turmeric (I just sprinkle a bunch in). I buy
the already minced garlic in a jar and put in about 2 teaspoons. Cook in crockpot all day on low. It
tastes great plain (and makes wonderful leftovers - mine lasts for days) or over brown rice. When I
eat it plain I put a capful of white vinegar in and it gives it a little kick.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 1:46 P

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***SUBMITTED BY TINKERSPELL***

Cabbage Chili

1 bag slaw mix (or you can chop 6c of cabbage)
2 cans kidney beans
1 large can tomato juice (or V8)
1 large onion, diced
2 cans diced tomatoes (or fresh!)
Chili seasoning, your favorite (or 2 packages)

Put all ingredients into crockpot and allow to cook on LOW for 6-8 hours. It's so yummy, you won't notice there's no meat.

I do suggest using a small pinch of sugar to take the bite off the tomato acid. A little garlic is nice too. For a real twist, add a small pinch or two of cinnamon. Adding black beans adds more protein, and makes it more colorful.

Makes 8 1.5c-servings, 178 cal. each.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 12:58 P

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***SUBMITTED BY MBBORED***

Smoky 3 Bean Vegetarian Chili.

1 onion, diced
1 red bell pepper, diced
2 cans smoked tomatoes w/ green chilis
1 can black beans
1 can red beans
1 can pinto beans
1 dried chipotle pepper, minced
1 tbsp chili powder
1 tsp garlic powder
1 tbsp ground cumin

***no cooking time given in original***

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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DJP_21's Photo DJP_21 Posts: 120
3/12/09 10:28 A

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And another from Fitness magazine...

Pasta with Eggplant Sauce

Makes: 6 servings

Ingredients
1 medium eggplant
1/2 cup chopped onion
2 14-1/2-ounce cans diced tomatoes
1 6-ounce can Italian-style tomato paste
1 4-ounce can sliced mushrooms, drained
1/4 cup dry red wine
1/4 cup water
2 garlic cloves, chopped
1 1/2 teaspoons dried oregano
1/3 cup pitted kalamata olives, sliced
2 tablespoons chopped fresh parsley
Black pepper
Cooked penne pasta
Shredded Parmesan cheese

Directions
1. Peel eggplant; cut into 1-inch cubes.
2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.
3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours.
4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve.

Nutrition facts per serving: 346 calories, 13g protein, 65g carbohydrate, 4g fat (1g saturated), 9g fiber

picture: images.meredith.com/fitness/images/2
00
9/02/ss_BKS052049.jpg


Edited by: DJP_21 at: 3/12/2009 (10:40)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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DJP_21's Photo DJP_21 Posts: 120
3/12/09 10:25 A

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(Fitness magazine has some crockpot recipes that look great in their April edition, so I figured I'd post them here so I can find them easily when I make out my next grocery list.)

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

picture: images.meredith.com/fitness/images/2
00
9/02/ss_100678709.jpg


Edited by: DJP_21 at: 3/12/2009 (10:37)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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KD2008's Photo KD2008 Posts: 824
2/28/09 10:33 P

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Thanks!

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DJP_21's Photo DJP_21 Posts: 120
2/27/09 11:40 P

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Smart Squeeze is just a fat-free butter alternative. It's one of those you squeeze out of the container like mustard or something. The recipe originally called for real butter, but I used what was in the fridge to cut back on calories/fat a little.

"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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2/26/09 9:03 P

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WOW emoticon THESE RECIPES SOUND GOOD...I PLAN TO TRY SOME OF THESE emoticon

DEBBKE

Edited by: DBENNETT43 at: 2/26/2009 (21:05)
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KD2008's Photo KD2008 Posts: 824
2/26/09 5:45 P

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What is smart squeeze?

Trying to live my life like its Golden


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DJP_21's Photo DJP_21 Posts: 120
2/26/09 4:59 P

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I tweaked one of the many salsa & chicken recipes on SP's recipe site to make this vegetarian version. It's ridiculously easy, and I love it. I usually top it with some guacamole or avocado chunks.

Southwestern Chick'n Strips w/ corn, 2 beans & salsa

Ingredients

6 oz package LightLife Chick'N Strips
15 oz can Corn (I use the no-salt added kind)
15.5 oz Pinto Beans
15.5 oz Kidney Beans
15.5 oz Salsa
1.25 cups Colby & Jack Cheese

Directions

Put everything but the cheese in the crockpot. Cook on low 8-9 hours or on high 4 hours. Top each serving with 1/4 cup of cheese before serving.

Number of Servings: 6

And approximate nutritionals: 370 calories, 9g fat, 50g carb (9g fiber), 23g protein


Edited by: DJP_21 at: 2/26/2009 (17:01)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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DJP_21's Photo DJP_21 Posts: 120
2/26/09 4:44 P

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And another recipe I just dug up that I haven't made in awhile. I remember loving it, so I think I'll make it again myself this weekend!

Crockpot vegetarian stuffed peppers

Ingredients

* 2 large green peppers
* 4 oz soy crumbles (1 packet boca crumbles or alternative)
* 1/2 cup chopped onion
* 1/2 cup shredded cheddar cheese
* 1/2 cup cooked brown rice
* 1 tsp taco seasoning mix (dry)
* 1 cup canned tomato sauce


Directions

* Cut top off of pepper and wash out the inside, removing all seeds, etc. Chop the portion of the pepper removed from the top that can be eaten and combine it with the soy crumbles, onion, cheese, rice, taco seasoning and 1/2 cup of the tomato sauce. Mix well.
* Drizzle a little of the remaining 1/2 cup of sauce on the bottom of the crockpot and then sit the peppers up on the bottom. Fill the peppers with the mixture. Cover with remaining tomato sauce.
* Cover and cook on high for 3 1/2 to 4 hours or on low for 5 1/2 to 6 hours.

Number of Servings: 2

And nutritionals per serving from when I used the recipe calculator were approximately 372 calories, 13g fat, 44g carbs (7g fiber) and 25g protein.

Edited by: DJP_21 at: 2/26/2009 (17:04)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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DJP_21's Photo DJP_21 Posts: 120
2/26/09 4:39 P

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This is from a vegetarian crockpot cookbook I have, with a couple changes (e.g. - they called for butter instead of the fat-free alternative I used). I thought it was fantastic.

Mushroom, Spinach & Artichoke Lasagna

Ingredients

* 2 tbsp smart squeeze (or other fat-free butter replacement)
* 1 onion, finely chopped
* 8 oz. mushrooms, sliced (baby bellas are great, but white button are fine)
* 4 cloves, minced
* 2 x 8.5 ounce (drained) cans quartered artichoke hearts
* 3/4 cup dry white wine
* 6 oven ready (no boil) lasagna noodles
* 1.75 cups fat free ricotta cheese
* 2 cups baby spinach
* 1.25 cups shredded mozzarella cheese
* 1/2 cup grated parmesan cheese


Directions

* In a skillet, melt butter over medium heat. Add onion and cook until softened. Add mushrooms and garlic and cook until the mushrooms begin to release their liquid. Stir in artichokes and wine and bring to a boil. Cook, stirring, for 1-2 minutes until liquid reduces slightly. Set mixture aside.
* Cover bottom of crockpot with two noodle, breaking to fit where necessary. Spread half of the ricotta cheese over the noodles, top that with half of the mushroom/artichoke mixture and half of the spinach. Cover with 1/3 of the mozzarella and 1/3 of the parmesan cheese.
* Repeat above step/layers. Reserve the liquid from the mushroom/artichoke mixture.
* Arrange final layer of noodles over cheeses and pour the remaining liquid from the mushroom/artichoke mixture over the top layer of noodles. Sprinkle with the remaining mozzarella and parmesan.
* Cover and cook on low for about 4-6 hours or on High for 2-3 hours, until hot and bubbling.

Number of Servings: 4

ETA: When I figured it out awhile back with the recipe calculator, it was about 430 calories, 11g fat, 48g carbs (9g fiber) and 32g protein. I'm pretty sure the serving sizes are pretty large, but it's been awhile since I've made it.

Edited by: DJP_21 at: 2/26/2009 (17:05)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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KD2008's Photo KD2008 Posts: 824
1/26/09 10:13 A

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I made a barley veggie soup the other day from spark -


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SHELLEYPARDY's Photo SHELLEYPARDY SparkPoints: (12,374)
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1/25/09 4:42 P

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I do eat meat but have never liked it in chili so I make a 3-bean chili and lately have been doing it in the crockpot. I usually put in kidney, black & garbanzo beans but throw in whatever I have on hand.




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NAYAMAMI's Photo NAYAMAMI Posts: 14
1/25/09 12:13 P

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I like to go to http://www.allrecipes.com They have a ton of recipes and they are rated. I like to try the ones that have the highest rating by the most people:)

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JACKSLAW SparkPoints: (66,899)
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1/23/09 11:24 A

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Thanks!

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HINCH45's Photo HINCH45 Posts: 46
1/22/09 10:11 P

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Great job on the weight loss! WOW!!

http://www.sparkrecipes.com/


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DBENNETT43's Photo DBENNETT43 SparkPoints: (0)
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1/22/09 9:53 P

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DESERTDAISYM emoticon for the Site. This is an example of what can be done with just about every recipe Site.. emoticon

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HINCH45's Photo HINCH45 Posts: 46
1/22/09 8:59 P

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Thanks much, if you have any recipes please share would love to have only if you have tried them would I be interested in learning how you liked it too. emoticon

http://www.sparkrecipes.com/


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DESERTDAISY1958's Photo DESERTDAISY1958 Posts: 369
1/22/09 8:29 P

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At tasteofhome.com you can search vegetarian and you will not believe the recipes that show up. There's like 315 pages!!!

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HINCH45's Photo HINCH45 Posts: 46
1/22/09 7:26 P

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I would love to find some great meatless recipes as meat just turns my stomach. I recently read this book my daughter got for me called "Skinny Bitch" and just have a taste for those wholesome good for you foods. If you have any great recipes, please send them this way. Thanks! emoticon

http://www.sparkrecipes.com/


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