100,000-149,999 SparkPoints 113,966

cruise to Alaska

King Tut

This is Cleopatra, she is King Tut's sister!



Welcome Mat
Cat Lovers

Thank You Card

PITTER6 is a SparkPeople Motivator!

See All SparkPeople Motivators
Interact with PITTER6
Add as SparkFriend Send Private Message Leave Comment Recent Message
Board Posts

Read More About PITTER6 - Profile Information moved here. (Updated December 5)

Shown if member clicks "Read More"
My Goals:

My Program:

Personal Information:

Other Information:

Personal Signature: (Shown after Message Board Posts)
Add a Link
Save Changes
My Ticker:
 May SparkPoints: 0
Login to Leave Comment
    Good morning! I hope you are doing well this week. I’m almost at a count-down…counting down to be below 200 pounds—haven’t been there in 35 years! My health is my biggest focus, so here is a quote for today: It is health that is real wealth and not pieces of gold and silver. (Mahatma Gandhi) God bless….

    491 days ago
    If you change the way you look at things, the things you look at change. Wayne Dyer Have a great week! emoticon
    492 days ago
  • v DEEANN8
    Thanks for the Goodie :)
    501 days ago
  • v DEEANN8
    Thanks for the add :)
    501 days ago
  • v KOSHIE1
    Here are 10 recipes to start you off. I’ve already subtracted fiber from carb counts! SF stands for “sugar free”. MW means "Micro-Wave." I have NO idea about sodium and potassium levels; I assume you can handle any changes you need to make. So look over these recipes. Whether they ARE or ARE NOT what you want, let me know. Once I have a better clue if I’m on the right track, I’ll send you a lot more! (You didn't indicate any taste or texture preferences other than liking potatoes so I had to do a lot of guessing.)

    CREAM OF SALMON SOUP serves 6 @ 4.5 g carb
    This soup is rich, delicious, and "chowdery". For richer and thicker soup, whisk 2 egg yolks into cream before adding! Use a brand of coconut milk that you know to be thick – like Chaokoh or Andre Prost, Inc. (It will have a higher fat content, check labels!)
    14 oz can red salmon OR Chicken of the Sea salmon (you can also use 2 cups fresh cooked salmon)
    2 c chicken broth
    2 T butter
    2 T onion, chopped
    2 c water
    1½ c coconut milk
    ⅓ c chopped celery
    ½ t parsley flakes
    ¼ t black pepper
    ⅛ t Cayenne pepper
    Sauté celery and onion in butter until tender. Add broth & water and bring to a boil. Drain salmon, (if using regular canned salmon, remove bone pieces and skin), and flake with a fork. Add black pepper, salmon, Cayenne pepper, and parsley flakes to broth. Return to a boil; then simmer for 10 minutes. Remove from heat & stir in coconut milk. Garnish with more parsley flakes, lemon wedge, or with chives.

    FISH CHOWDER serves 4 @ 5.6 g carb
    Tastes good, but tends to sliminess if you use non-brand vegetable gum. Alternatively, whirl the soup in blender before you add the fish.
    5 c fish stock
    1 lb fish fillets, cubed
    ⅔ c coconut milk
    ½ lb cauliflower, chopped
    1 T notStarch
    2 stalks celery, diced
    1 carrot, diced
    ½ onion, chopped
    Puree half of cauliflower. Combine all except fish, thickener, and coconut milk. Simmer until vegetables are very soft. Add fish and simmer until fish is white. Thicken to desired consistency. Add coconut milk just before serving. Season as desired. Makes 10 cups.

    CHOCOLATE HAZELNUT SOUP serves 8 @ 6.9 g carb
    An adaptation of an award winning Farmer's Almanac recipe, it makes a statement for spoiling your guests or yourself!
    3 c light coconut milk
    ½ c flaked, toasted hazelnuts
    1 c water
    ½ c SF hazelnut chocolate spread
    1 c Splenda
    ½ c heavy cream, whipped
    4 egg yolks
    6 oz unsweetened chocolate
    Combine coconut milk, water, chocolate, & Splenda in sauce-pan over medium heat, stirring until chocolate melts. Add hazelnut chocolate spread & stir to melt into mix.Thoroughly beat egg yolks. Stir ½ c chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Serve hot or cold, garnished with whipped cream and nuts.

    CAULIFLOWER ALMOND CREAM SOUP serves 8 @ 5.5. g carb, 406 cal, 10 pro, 37 fat
    Roasting cauliflower brings out its sweetness and imparts a nutty undertone, which is picked up by the almonds.
    1 head cauliflower cut into ¼" slices
    1 c coconut milk
    ¼ t freshly ground black pepper
    6 T olive oil, divided
    8 oz slivered almonds, divided
    6 c chicken broth
    1 medium onion, chopped
    ½ t salt substitute
    Heat oven to 450°. Toss cauliflower with 3 T olive oil, salt,and pepper. Arrange in single layer on 2 baking sheets. Roast 45 minutes until browned. Turn 1-2 times during cooking time. Remove cauliflower from oven. Reduce temperature to 350°. Toast 2 T almonds on baking sheet 5 minutes until lightly browned; set aside. Heat remaining 3 T olive oil in a large pot over medium heat. Add onion and cook 5 minutes until translucent. Add remaining almonds and cook, stirring, until lightly browned, ~ 5 minutes. Add chicken broth and roasted cauliflower. Bring to a boil, reduce heat to low and simmer 20 minutes. In a food processor fitted with steel blade, or in blender, puree soup in batches. Return soup to pot. Stir in coconut milk and 1 c water. Cook on low, just to heat through. To serve, divide soup in bowls and garnish with toasted almonds.

    CREAMY PUMPKIN CURRY SOUP serves 6 @ 4 g carb, 132 cal, 1.5 pro, 12 fat
    Make this a main meal by stirring in some shredded cooked chicken or shrimp right before eating!
    16 oz chicken broth
    1 small onion, chopped
    16 oz pumpkin puree
    1 small garlic clove
    ¼ t pepper
    2 t curry powder
    ¾ c coconut milk
    2 T butter
    ½ t salt subst.
    Melt butter in large saucepan over medium heat. Cook onion 5 minutes until softened. Add salt, curry powder, mashed garlic, and pepper; cook 1 minute. Add broth, puree, and 2 cups water; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk. Blenderize soup in batches until smooth. Heat and serve.

    RED PEPPER SOUP serves 4 @ 5.4 g carb
    ¼ t each ground cumin, cayenne pepper
    3 large red bell peppers, seeded, minced
    1 medium onion, finely chopped
    lemon juice
    3½ c chicken broth
    3 T butter
    In 3-qt pot, melt butter. Add bell pepper & onion, cook, stirring occasionally, until onion is soft but not brown. Mix in spices and stock. Bring to boil; cover; reduce heat & simmer for 20 minutes. Puree; add lemon juice and season to taste. Reheat if necessary.

    CHICKEN AND BOK CHOY SOUP serves 6 @ 5.5 g carb, 238 cal, 32.5 pro, 6.5 fat
    10 oz chicken breast, shredded
    12 oz fresh exotic mushrooms
    8 c chicken broth
    3 T minced fresh ginger
    3 c bok choy, sliced
    4 T nam pla
    4 t rice vinegar
    2 T soy sauce or salt subst. to taste
    1 T sesame oil
    2 green onions, sliced
    ¼ t chili oil
    Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and bok choy; simmer until tender, about 2 minutes. Season with vinegar, salt, and pepper. Put soup in bowls. Garnish with onions.

    EL TORITO CHICKEN AND LIME SOUP serves 4, 9.1 g carb, 313 cal, 20 fat, 19 pro
    2 T fresh lime juice
    ½ c julienned red onion
    1 T minced cilantro
    2 oz corn tortillas, cut in strips, toasted
    1 t dried basil
    4 oz firm tofu, cubed and fried
    1 t pureed chipotle
    1 lb cooked shredded chicken
    1 c sliced tomatoes
    1 qt chicken stock
    1 t dried oregano
    1 avocado, sliced
    lime juice to taste
    1 bay leaf
    4 lime slices
    4 cilantro sprigs
    Combine stock, lime juice, oregano, bay leaf, basil, and chipotle in stockpot. Season to taste with salt and pepper. Bring to a boil. Simmer 15 minutes. Add chicken, red onion,tomatoes, and cilantro. Bring to a boil. Simmer 5 minutes. Adjust seasonings. Ladle hot soup into warmed soup bowls. Add in lime juice and cheese cubes. Garnish each with tortilla strips, cilantro sprig, avocado slices, and lime slice. Makes about 2 qt.

    GARLIC SOUP with BLACK MUSHROOMS serves 6 @ 12.7 g carb
    6 oz white mushrooms, sliced
    6 oz black mushrooms, sliced
    2 oz fresh garlic
    1 c onion
    4 c coconut milk
    2 c water
    2 sprigs thyme
    ½ c brandy
    3 oz butter
    Melt butter in heavy saucepan. Add vegetables,and sauté for ~ 1 hour. Add brandy; boil for 30seconds, then add 1 c water. Bring to a simmer.Stir in cream very slowly. Simmer ~ 20 minutes, adjusting consistency with rest of water. Puree, and add black mushrooms. Season and serve with French white Burgundy.

    MW CREAM OF ZUCCHINI SOUP serves 4 @ 11 g carb
    1 lb sliced zucchini
    1 c coconut milk
    ½ t dried basil
    ⅛ t pepper
    1 c onion, chopped
    1 c soft tofu
    2 c chicken broth
    2 T butter
    Cover & cook vegetables in butter in 2 qt. dish on high in MW, 9-11 minutes until tender. Put soup, 1 c broth, and squash in blender; whirl 1 minute. Return to dish; stir in the rest. Cover; MW high until hot and bubbly, 8-10 minutes. Serve hot or cold.

    507 days ago

    Comment edited on: 1/3/2017 1:20:09 PM
Member Comments (309):  < Previous12345Next >Last >>