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MARIASPARKLE's Photo MARIASPARKLE Posts: 6,061
7/20/12 4:24 A

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What a great idea, can't wait to try it!

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(.*♥Maria♥ *) Proud to be a non-smoker since 6th Feb 2008!!
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(NEW) STARTING WEIGHT - 01 Jan 2012 - 169.4 lbs

MY REWARDS:
165 lbs - new workout clothes - DONE!
160 lbs - haircut - DONE!
155 lbs - new workout music - DONE!
150 lbs - new jeans
145 lbs is my goal - end July 2014!


 current weight: 157.2 
 
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MISS_VIV's Photo MISS_VIV Posts: 12,243
7/19/12 7:46 P

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Interesting.




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MRSJOCCO's Photo MRSJOCCO SparkPoints: (23,418)
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7/19/12 4:45 P

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You will not believe how fast, easy and beefy this is. It makes a great base for soup/stew, Italian Beef-style sandwiches, gravy, au jus and lots more.

It can be no sodium if you want, too!

Simply slice Portobello/Baby Bella mushrooms (LOTS of them) into a stock pot that has a little oil in it (olive, vegetable, corn, canola, etc.) over medium heat and let them stew themselves. When they are cooked, you may add water, vegetable broth, Better than Bouillon, etc. to thin it.

Add whatever seasonings, herbs and spices you want. I use Organic Vegetarian Better than Bouillon, garlic powder and onion powder for the basic recipe. You can add any and all other kinds of mushrooms to it, but the black gills of the Bellas are the secret to a tasty and nicely colored juice. This also makes an amazing French Onion Soup.

I love this for a crowd because I can make this base totally vegetarian and put a portion of it into another pot, add sliced roast beef and--Ta Da--"Italian Beefs" for all. This also makes a wonderful au jus for dipping your French Dips into.

Enjoy! emoticon

Edited by: MRSJOCCO at: 7/19/2012 (20:08)
You are worth it!


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