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PHYLFISC Posts: 1,425
1/31/14 11:38 P

Absolutely love the beef barley soup. The barley adds a nutty, chewy texture, that is so often missing in other foods.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
9/15/13 12:14 P

OMG! I have been looking for a good old fashioned chicken soup recipe like that for a long time. Thank you so very much for posting yours!

PINK4YOUTOO Posts: 508
9/14/13 5:27 P

This Chicken Soup sounds easy and delicious...thank you!!

SNOOPY1960 Posts: 1,687
9/13/13 9:44 P

Make some good ole' fashioned chicken soup. You can freeze it in individual freezer containers.

My recipe.......

Chicken Soup

1 fully cooked rotisserie chicken
4 carrots cut into coins
4 celery stalks cut into slices
1 onion chopped
1 cup COOKED small pasta shapes
1 heaping tablespoon parsley
1 heaping tablespoon paprika

Discard the chicken skin.

Take as much chicken meat off the bones as you can, set aside.

Place chicken carcass in a large pot and add enough water to totally cover the chicken.

Boil , then simmer for about an hour or until most of the meat is off the bones.

Strain the water and you now have awesome chicken stock !!

Pick out whatever chicken is good from what you strained and put in pot along with the stock.

Add the chicken you picked off before you boiled it.
Add the carrots, onions, celery
Add the seasonings.

Boil, then simmer until veggies are soft.
Add the cooked pasta.

Enjoy !!

PINK4YOUTOO Posts: 508
9/13/13 8:13 A

Getting close to when I'll be using these meals -- thank you for sharing!

PINK4YOUTOO Posts: 508
8/29/13 1:18 P

Great ideas and others can do this == for me!! :)

HEALTHYJ29 SparkPoints: (0)
Fitness Minutes: (0)
Posts: 1,307
8/28/13 3:02 A

Also if you get some chicken and fish to freeze you can bake them quick. You can serve them with brown rice or sweet potato that can both be made in the microwave. Keeping frozen veggies and salad fixings on hand too. Also some ground turkey patties in the freeze for burgers or make into meatballs with pasta. When I am sick having eggs on hand and sandwich fixings and of course chicken soup.
Hope you have a quick recovery

PINK4YOUTOO Posts: 508
8/27/13 6:42 P

Thank YOU!! Sounds wonderful and will get busy!!

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:38 A

Beef Enchiladas

Posted By: Easystreetster

20 Servings

2-1/2 pounds ground beef
2/3 cup chopped onion
2 cans (15 ounces each) enchilada sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
20 flour tortillas (8 inches), warmed
2-1/2 cups (10 ounces) shredded cheddar cheese
Additional shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.

Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.

To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.

Yield: 2 pans (10 enchiladas each).

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:37 A

Spinach Lasagna Rolls

Gina's Weight Watcher Recipes

Servings: 9  Serving Size: 1 roll  Old Points: 4 pts  Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g  Fiber: 3.4 g Protein: 13.0 g Carbs: 31.5

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:34 A

Slow Cooker Root Beer Barbeque Chicken

Posted From: “Eat What You Love” cookbook by Marlene Koch

Reviewed By: LDHAWKE98 - EXCELLENT! The sauce is very tasty. This will become one of our favorite chicken recipes.

Servings: 6
NI per serving: Calories = 210; Fat = 7 grams; Fiber = 1 gram; Cholesterol = 90grams; Carbs. = 6 grams. Protein = 29 grams; Sodium = 420 mg.

1 cup sugar-free (diet) root beer
1 cup reduced sugar ketchup
2 Tbs. apple cider vinegar
2 Tbs. molasses
2 Tbs. Worcestershire sauce
1 ½ tsp. liquid smoke
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. paprika

2 ½ to 3 pounds skinless chicken breasts and thighs

1. To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 10 minutes.

2. Place the chicken in a slow cooker and pour ¾ cup of the barbecue sauce on top. Cover and cook for 3-4 hours on high or 7-8 hours on low. Heat the remaining barbeque sauce to 10-15 minutes or until thick enough to coat the back of a spoon. Serve with cooked chicken.

To Make in Oven: For Oven Root Beer Barbecued Chicken, brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with ¾ cup of the barbeque sauce. Bake for 45 to 55 minutes at 350 degrees or until the chicken is completely cooked through. While the chicken is cooking, simmer the remaining sauce for 10-15 minutes, or until thick enough to coat the back of a spoon. Baste chicken with sauce before serving.


1. I used 3 pounds of chicken breasts/thighs. (More thighs than breasts)
2. I poured 1 cup of barbeque sauce over the chicken instead of ¾ cup.
3. The recipe was finished in 6 hours in my crock pot.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:33 A

Beef-Barley Soup

Posted By: LDHAWKE98

Cooking spray
3/4 lb. boneless chuck roast, trimmed and
cut into 1/2 inch pieces. (I used 1 lb. of beef stew meat and cut the larger pieces into half or thirds.)
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 (8-oz.) package pre-sliced mushrooms
4 cups fat-free, lower-sodium beef broth
1 bay leaf
2/3 cups uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion and mushrooms to pan. Cook 6 minutes or until liquid almost evaporates.

2. Add beef, beef broth and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

3. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper.

4. Discard bay leaf.

Yield: 4 generous 2-cup size servings; 8 Points Plus per serving

NI Information per serving:

Calories = 341
Fat = 11.4 g
Protein = 24g
Carb = 36.2g
Fiber = 8.2g
Chol = 53mg
Iron = 2.8mg
Sodium = 837mg
Calc = 61mg

Note: If using a crock pot, add the barley at the end of cooking time.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:32 A

Olive Garden Pasta Fagioli (copycat)

14 Servings

(Revised by LDHAWKE98)
My only revision is to drain and rinse the beans.

1 small onion, chopped
3 large carrots, julienned
3 large stalks celery, chopped
4 cups baby spinach leaves
2 cloves garlic minced
2 Cans Petite Diced Tomatoes
1 Can Red Kidney Beans, drained and rinsed
1 Can Great Northern beans, drained and rinsed
2 cans (15 oz) tomato sauce
3 cups V8 or vegetable juice, low sodium
1 Tbsp vinegar
1 1/2 tsp table salt
1 tsp ground oregano
1 tsp basil
1/2 tsp black pepper
1/2 tsp dried thyme
8 oz uncooked small shell pasta
1 lb. ground turkey

Brown ground turkey in large saucepan over medium heat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients except pasta and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat. Cook for 10 minutes or just until al dente. Drain. Add pasta to soup. Simmer for 5-10 minutes and serve.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:32 A

Mozzarella Stuffed Turkey Meatloaf

servings 6

1 1/2 lbs. of lean ground turkey
10oz frozen chopped spinach
1/2 cup bread crumbs
1 cup part skim mozzarella cheese
1/2 cup minced onions
2 egg whites
2 TBSP ketchup
1 TBSP Worcestershire sauce


Preheat oven to 375. Thaw and drain spinach. Mix all ingredients in a large mixing bowl. In a greased loaf pan pack mixture into shape. Bake for 60 minutes or until top gets golden brown. Let stand 5 to 10 minutes after baking. Cut into 6 even pieces.


LD Note: This is very good.

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:31 A

Four Hour Beef Stew Served in a Pumpkin


2 lbs. beef stew meat (I like a lot of meat so I usually use 3 lbs.)
3 potatoes, cut up
4 carrots, cut up (I throw in a bag of those baby carrots, larger size)
Mushrooms, as many as you like (I use fresh, wash with a damp paper towel and cut in half)
Fresh green beans, as many as you like
Celery, as much as you like
2 onions, cut in quarters
1 large can tomatoes
1 small can of tomato sauce
Salt (optional)
Pepper to taste
Other seasonings, your preference
3 T. tapioca (not instant) THIS IS THE KEY INGREDIENT

1 large (or extra large) pumpkin

Put all ingredients in Dutch oven and mix. Cover and bake 5 hours at 300 degrees.


The key ingredient is tapioca. As the stew cooks, the tapioca rises to spread the juicy flavors throughout the stew.

While the stew is cooking, cut the top off the pumpkin as if you were making a jack-o-lantern. Save the top. Core the inside of the pumpkin and discard the seeds. Wash the inside and outside thoroughly. Dry and set aside.

When the stew is finished, take it out of the oven, mix it thoroughly and ladle it into the pumpkin. It may not all fit so save those leftovers for lunch/dinner at a later date. Do not overstuff the pumpkin.

Put the pumpkin on a 13 x 9 inch pan and place in the oven. Bake for 1 hour.

Before your guests arrive, take the pumpkin out of the oven (it will be heavy) and put the lid back on. Place it on your dining table (use a trivet because it will be hot) as your centerpiece. Your guests will think it’s just that and be surprised when you lift the lid off the pumpkin to serve dinner.

Serve a salad before dinner and have bread and butter on the table. Enjoy!

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:30 A

WW Beef and Bean Chili

Review posted by NCBEACHES - Tried, we always seem to come back to this one:

Reviewed by LDHAWKE98 – OMG! NCBEACHES is right! This is delicious! I will be coming back to this one too!

Servings: 8


2 tsp olive oil
1 medium onion(s), chopped
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 small jalapeno pepper(s), seeded and minced
1 pound lean ground sirloin
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 piece bay leaf
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup shallot(s), chopped

Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.

Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.

To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots.

Yields about 1 heaping cup per serving. 7 PP+ per serving

Calories 194 Sodium 283 mg
Total Fat 6.5 g Potassium 0 mg
Saturated 0 g Total Carbs 21.5g
Polyunsaturated 0 g Dietary Fiber 3.5g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 13.5 g
Cholesterol 22 mg

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/27/13 9:29 A


Posted By: LDHAWKE98

These are so very delicious! My hubby and son love 'em!

3 lbs. ground beef
1 large onion, chopped
3/4 cup celery, chopped
1 cup barbecue sauce
1 can (26 1/2 oz.) sloppy joe sauce
24 hamgurger buns

1. Cook beef and onion in Dutch over over medium heat, stirring occasionally, until beef is brown; drain.

2. Mix beef mixture and remaining ingredients, except buns, in large slow cooker.

3. Cover and cook on low 7-9 hours (or HIGH 3-4 hours) or until vegetables are tender.

4. Uncover and cook on HIGH until desired consistency.

5. Stir well before serving.

6. Fill buns with beef mixture.

Makes 24 servings.

This makes great leftovers and can be frozen.

Per sandwich:
Calories = 155
Fat = 9g
Chol = 30mg
Sodium = 270mg
Carbs = 8g
Fiber = 1g
Protein = 11g

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
8/26/13 4:56 P

I think you mean do you freeze after cooking or after assembly but before cooking. It can go either way. I left my flash drive at work so I will post some recipes for you tomorrow.

PINK4YOUTOO Posts: 508
8/26/13 4:48 P

Having bilateral knee replacement surgery in a few weeks and want to have some freezer meals to have someone cook while I go thru 3 months recuperation.

Any suggestions as to how to do this? Do you freeze after cooking, or cook and bake then Freeze? Thanks!!

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