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DONNA_VT's Photo DONNA_VT Posts: 9,299
2/27/15 7:53 A

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That is about how I make mine except I use corn that I have in the freezer from the previous Summer. Every time we have corn on the cob I cook a few extra and then cut the corn off the cob and freeze it . . . .so yummy.

Ability is what you are capable of doing. Motivation determines what you do. Attitude determines how well you do it. By Charles Swindoll


HUBBYANDI's Photo HUBBYANDI Posts: 2,780
2/25/15 10:43 A

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Wendy Sue’s Corn Chowder

1 lb. bacon (I use turkey bacon)
1 med-lg onion
*black pepper
5 lbs. potatoes
1 container or can chicken broth (ff and low sodium)
1 pkg frozen corn (I use canned and also use the broth-watch sodium)
2-3 cans creamed corn (I always forget to buy this so just use regular)
Celery stock or fresh celery
Half & Half
Let half & half sit to get to room temp.

Brown bacon-till almost crispy. Add chopped onion. Cut up potatoes and add them to pot. Fill pot with broth, enough to cover potatoes. Add the rest of ingredients.
Simmer till done. Add half & half to make it cloudy (I use 1-2 cups depending on how big of a pot I'm making b/c sometimes I downsize this b/c there are just 2 of us here).
Yummy!!
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Edited by: HUBBYANDI at: 2/25/2015 (10:44)
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Kat
New Haven, Vermont

"O Give thanks unto the LORD; for he is good: because his mercy endureth forever." Psalm 118:1


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HUBBYANDI's Photo HUBBYANDI Posts: 2,780
2/9/15 1:59 P

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Donna, I'm not a fan at all of mushrooms..wish I was, that recipe looks so easy!! :)

I do have a recipe I saw on SP today, that I thought I'd try, so have printed it out. I need to get a squash, but I would def use lighter versions of the cheese!

Butternut Squash Mac and Cheese

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=439845


I made this and it actually came out pretty good. I think before I do the recipe, though, I would cook the squash and put it through the food processer so that the squash is a smoother consistency than mashing it. Then it would blend with the cheese a little nicer, but it tastes good and hubby liked it too. :)
enjoy!

Edited by: HUBBYANDI at: 2/15/2015 (14:24)
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Kat
New Haven, Vermont

"O Give thanks unto the LORD; for he is good: because his mercy endureth forever." Psalm 118:1


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DONNA_VT's Photo DONNA_VT Posts: 9,299
2/9/15 12:46 P

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CrockPot Chicken and Mushrooms

3 or 4 frozen chicken breasts
1 pkg. dry Italian dressing
1 8oz pkg 1/3 fat cream cheese
1 can Condensed Cream of Mushroom Soup (I use Pacific Organic because it has less Sodium and Fat)
1 pkg sliced fresh mushrooms(white or baby bellas)

Place frozen chicken breasts in bottom of crockpot
Mix Italian dressing with cream cheese then add the soup and the mushrooms
Spread mixture over the chicken and cook on high 6-8 hours

The soup cream cheese and mushrrom mixture make a fabulous gravy like sauce.
We have this with barley but you could have it over rice too.

Add a veggie like roasted broccoli and you have dinner


Ability is what you are capable of doing. Motivation determines what you do. Attitude determines how well you do it. By Charles Swindoll


HUBBYANDI's Photo HUBBYANDI Posts: 2,780
1/27/15 2:14 P

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Ladies This recipe I have used many times, but I have altered to suit my tastes. I have no idea what ancho chili powder is, and I don't use as much as recipes call for as I don't care for the hot. I also don't like cilantro so use basil instead or just leave it out entirely. I don't eat mine on tortillas either, I usually just put in a bowl and eat some. I just hate the mess of tortillas and taco shells.
Where it calls for salts, I use the powders instead b/c I don't add salt unless I have to. What's angel hair slaw? LOL I just cut some cabbage very fine.
Hope you enjoy this! ;)

www.cookinglight.com/food/top-rated-
re
cipes/best-taco-recipes


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Kat
New Haven, Vermont

"O Give thanks unto the LORD; for he is good: because his mercy endureth forever." Psalm 118:1


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HUBBYANDI's Photo HUBBYANDI Posts: 2,780
1/27/15 2:02 P

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That salsa chicken sounds yummy. Will have to print that out for my cookbook! :) thanks.

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Kat
New Haven, Vermont

"O Give thanks unto the LORD; for he is good: because his mercy endureth forever." Psalm 118:1


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BUBBAWHISPY's Photo BUBBAWHISPY SparkPoints: (2,728)
Fitness Minutes: (156)
Posts: 9
1/25/15 2:49 P

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Salsa Chicken from the Spark Recipe Website. It's become a real favorite in my house. Toss in some tortilla chips and put it on a bed of lettuce for a great taco salad.

177.5 calories per serving

2 pounds (32 ounces) chicken breasts , boneless and skinless
1 cup salsa , homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tablespoons Taco Seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tablespoons sour cream, reduced fat
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.


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SOVTWALKER's Photo SOVTWALKER Posts: 15,399
1/24/15 5:22 P

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That sounds good! I might have to try it sometime.

Anyone who has ever reached a goal started by taking that first step.


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HUBBYANDI's Photo HUBBYANDI Posts: 2,780
1/24/15 1:04 P

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Cheddar Potato Chowder

7 Servings

2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1/4 tsp pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 oz) shredded reduced fat cheddar cheese
1 cup cubed fully cooked lean ham (or turkey ham)

In Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.

Meanwhile, place flour in saucepan; gradually whisk in milk. Bring to boil over medium heat;
cook and stir for 2 minutes or until thickened. Remove from heat. Add cheese; stir until melted. Stir ham and cheese sauce into undrained vegetables; stir until combined.

Nutrional facts: One cup serving: 212 calories, 9 gr fat, 29 mg cholesterol, 847 mg sodium

**Note: You can reduce sodium by using a lower sodium turkey ham.


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Kat
New Haven, Vermont

"O Give thanks unto the LORD; for he is good: because his mercy endureth forever." Psalm 118:1


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