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7/16/19 9:29 P

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A simple cracker recipe --

Crackers
Ingredients 1_1/4 cups all-purpose flour + 1/4tsp onion powder + 1/4tsp garlic powder + 1/4tsp chili powder + 1/4tsp smoked or regular paprika + 4Tbsps butter + 1/4 cup water + 1Tbsp honey + salt to sprinkle on top (feel free to use cayenne, et al, in place of paprika).

1. Preheat oven to 400F
2. Measure out dry ingredients into a large mixing bowl. Cut in butter until it looks like pea-sized clumps. Add in water and honey, stir until just combined.
3. Lightly flour a baking sheet or stone. Roll dough out on it. Use a pizza cutter and cut into desired shapes. Sprinkle with sea salt.
4. Bake for 10 minutes!

I've enjoyed making crackers, and you may too.

--This recipe comes from Author Melissa K. Norris, who inspires people's faith and pioneer roots with her books, podcast, and blog. Please do not publish or share it without changing it to make it yours. Thank you.

May the forks be with you.

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7/4/19 3:28 P

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1,) Comfort food -- Indian Fry Bread &
2.) a trick for baked/fried foods from the 19th century.

Indian Fry Bread:
Aside from hot cocoa, I make with water, unsweetened cocoa and molasses, I do enjoy Indian fry bread but that is generally something I make and eat prior to trying to rest rather than as a try-to-get-to-sleep aide at zero-dark-thirty. One could make these prior, and then heat them under a dampened napkin in the microwave 8-15 seconds.

These make a nice dessert or Navajo Tacos (as we called them in NM).

This is very similar to Sopapillas, basically tortilla mix that is fried to make little pillows.

Servings: 12 Fry-breads
Calories: 183kcal

Ingredients
4 cups flour
1 teaspoons salt
1 ½ tablespoons baking powder
1 ½ or more cups hot water
3 tablespoons vegetable oil
1 quart vegetable oil for frying

Instructions
In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the water, mixing with a spoon or your hands until combined. It will be sticky.
Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does need to rest.
Drizzle olive oil over the dough. Pull off golf ball-sized pieces of dough and stretch or roll out until very thin, without ripping it. The thinner the better.
Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through. Transfer to a paper towel-lined plate to drain.


Notes
Fried bread can be kept warm in the oven until there is enough to serve.
Nutrition
Calories: 183kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Calcium: 7.1% | Iron: 11.4%

2.) Promised, tried and true trick
If you substitute half of the water with starch-water (from boiled potatoes works best, but rice or spaghetti also as long as you don't salt the water) then the baked/fried goods will keep edible for much longer than suspected. First time I used that trick I made large biscuits, stored them in a plastic bag in the cupboard and ate them for 4 days until they were gone. They stayed soft and pliable the whole time. I gleaned that trick from a New Mexico Newspaper item from about 1905. Yes, the turn of the 19th into the 20th century.

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6/28/19 10:50 P

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Here is an adaptable recipe for a great meal. Feel free to use meat substitute or pork as you wish.

Patiala chicken hails from the streets of Punjab with a creamy, mild, delicious flavor and an exciting combination of chicken curry flavors and eggs. Oh, and cheese!

Recipe #13
Patiala Chicken
Serves: 2 | Cooking time: 40 minutes
Ingredients
2 eggs
1/3 cup, coriander leaves, chopped
Salt and freshly ground black pepper, to taste
Butter, approximately 1 stick
3 tbsp, vegetable oil
2 tsp, cumin seeds
1/4 cup, finely chopped onions
1 tbsp, ginger–garlic paste
1 tbsp garam masala
2 tsp turmeric powder (1 tsp for the eggs and 1 tsp for the gravy)
2 tsp chile powder (same as above)
2 chicken breasts, diced
1 cup, tomato purée
2 tsp dried fenugreek leaves (kasuri methi)
1/2 cup, cream (with a bit for the eggs) (1)
1/4 cup, cheese
Method
In a skillet over medium heat, add the butter and eggs. (2)
Season the eggs with salt, pepper, turmeric, and chile powder, and mix well.
Stir in the coriander and cream, and set aside once the eggs are cooked.
In the same pan, add the oil and let it heat up; then, add the cumin seeds.
Once the seeds start to pop, add the onions and ginger–garlic paste and fry until the onions are translucent.
Stir in the remaining chile powder and turmeric, and add the garam masala to the mix.
Add the chicken and season with salt. Stir to coat the chicken with the spices.
Once the chicken starts to cook, add in the tomato purée and let it cook for 10 to 15 minutes, or until the chicken is cooked all the way through.
Add the dried fenugreek leaves (3) and the cream, stirring well to make sure everything melds together.
Finally, return the eggs to the pan, add some coriander to garnish, check to make sure the salt is okay (and add more if need be) and serve hot with rice or bread. (4)
More recipes: https://crazyrice.home.blog/
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5/28/19 8:24 P

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here is a recipe for making Greek yogurt-Self-rising flour dough, this time for a pizza. If you wish for meat, etc., just add it yourself. Please do not share this recipe, I'm sharing for your private use.

Two-ingredient dough that combines self-rising flour and Greek yogurt, there is no need for a rise time. Just roll, top and bake, and you'll have a delicious dinner on the table in under half an hour.”

Margherita Pizza Ingredients

1 pound Two-Ingredient Dough (see recipe below)
All-purpose flour for rolling
½ teaspoon cornmeal
⅓ cup prepared pizza sauce
¾ cup shredded mozzarella cheese
½ cup torn basil leaves

Directions

1 Place a pizza stone or a large rimless baking sheet on the bottom rack of the the oven. Preheat oven to 500°F.
2 On a lightly floured surface, roll dough into a 12- to 14-inch round. Sprinkle a pizza peel with cornmeal; place the dough on top. Spread sauce over the surface, leaving a ½-inch border. Sprinkle with cheese, then scatter basil over the top. Bake until the crust is nicely browned and the cheese is melted, about 10 minutes.

Recipe By: Carolyn Casner “Containing just two ingredients-self-rising flour and Greek yogurt-this healthy dough is a snap to make! It is exceptionally versatile; you can use it to make pizza and even bagels (see associated recipes). To make this dough whole-wheat or gluten-free, make your own self-rising flour by adding baking powder and salt to your favorite whole-wheat or gluten-free flour (see Tip).”

Ingredients
1¼ cups self-rising flour, preferably whole-wheat (see Tip)
1 cup low-fat plain Greek yogurt

Directions
1 To make dough by hand: Place self-rising flour in a large bowl. Add yogurt and stir with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
2 Alternatively, to make dough in a stand mixer: Place self-rising flour in a stand mixer fitted with the dough hook. Ad yogurt and mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
3 Alternatively, to make dough in a food processor: Place self-rising flour in a food processor fitted with the steel blade. Add yogurt and pulse about 15 times until a smooth dough forms. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.

To make ahead: Refrigerate dough for up to 2 days.
Tip: To make whole-wheat self-rising flour, whisk ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt in a large bowl.

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5/27/19 9:03 A

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Here's a favorite at our house for a couple of decades now. It is a great beginners recipe on several fronts. If you trim all visible fat from the meat, it is healthy. Another trick for that is to cook it one day, store in fridge overnight, skim off the collected fat and reheat to prepare.

Cut one large onion in half length-wise, spread out on the bottom of crockpot. Place 3-5lbs beef roast (brisket, chuck...) and pour one 18oz bottle of your favorite BBQ sauce on top if it. Add 1/2 cup water, then cover and cook on Low for 8-10 hours. The meat should easily shred with a pair of forks, once you get the hang of spreading the meat apart.

Great for chopped brisket sandwiches served on buns or bread, with pickle and slices of raw onion. We also like to serve cole slaw, mustard potato salad, cold baked beans/pork-n-beans, and brownies for dessert. Yahoo Buckaroo!

Teach kids how to cook, please. It is a basic Life skill.

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5/26/19 5:01 P

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I was gifted frozen salmon fillets, so I made them for dinner last night. I took a chance and made tartar sauce with 1 part pickle relish, 2 parts fat-free cottage cheese, 2 parts mayo, a sprinkling of paprika, garlic pwdr, and onion pwdr, and a small squirt of yellow mustard.

I was pleasantly surprised. I will probably try 1-part Greek yogurt instead of 2-parts mayo next time. That should be more in line with my health goals.

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4/18/19 4:35 A

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I'm going to make this with some beef chuck strips (aka Country-style ribs) that I was given by a neighbor, instead of the flank steak called for.

This dish is meaty and crisp, salty and spicy, warm and sweet. It’s all there, and for all that flavor it doesn’t take that long at all to prepare. This recipe is from pepperscale.com

Crushed red pepper is the fiery flavor here, along with a little warmth from fresh ginger. It’s an exotic spiciness without being overwhelming. And, of course, it’s up to you if you want it spicier. Adding more CRP is as easy as a pinch. Gralan will be adding hot chile powder to the dish, and perhaps some hot-oil paste or a 1/2tsp of Endorphin Rush if he's feeling crazy. Obviously Gralan is feeling crazy, because he is writing about himself in the 3rd person. hahaha

spicy Mongolian beef
Spicy Mongolian Beef
Print Recipe Pin Recipe Jump to Video
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 553kcal

Ingredients

The Sauce
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 tablespoon vegetable oil
1 tablespoon garlic minced
1 tablespoon ginger minced

The Steak
1 cup vegetable oil
1 1/2 pounds flank steak
1/2 cup cornstarch
1 teaspoon crushed red pepper

Serving
Cooked rice
1 bunch scallions chopped
Sesame seeds

Make The Sauce
In a mixing bowl, combine the water, soy sauce, and brown sugar and stir thoroughly.
In a saucepan over medium heat, sauté the ginger and garlic in 1 tablespoon vegetable oil until aromatic. Approximately 1 minute.
Add the soy sauce and brown sugar mix to the ginger and garlic. Stir to combine, then bring the mix to a boil. Lower the heat and allow the sauce to simmer for 15 minutes (or until thickened).

Make The Steak
Cut the flank steak into thin slices (approximately 1/4 inch wide), then coat the flank steak pieces with the cornstarch. Place to the side.
Heat the vegetable oil (1 cup) in a saucepan over medium-high heat.
Once the oil is hot, drop the flank steak slices into the oil (this may take two rounds). Cook the steak for 1 minute, then flip the piece. Cook for another 1 to 2 minutes until the steak is brown and lightly crispy.
Remove the flank steak from the oil and add it and crushed red pepper to the sauce. Heat the dish over medium while stirring to coat the meat (approximately 1 minute).

Serve
Place the cooked rice in a bowl, then top it with the spicy Mongolian steak. Garnish the steak with scallions and sesame seeds.

Nutrition
Calories: 553kcal | Carbohydrates: 58g | Protein: 39g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 1734mg | Potassium: 722mg | Sugar: 40g | Vitamin A: 4.2% | Vitamin C: 2.1% | Calcium: 8.4% | Iron: 21.4%

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4/13/19 11:45 P

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Homemade In The Kitchen has some great recipes for two, or a lot for one. hahaha
She goes by Chocolate Moosey, and you'll get a kick out of her. I'm going to be checking on her recipe for peach cobbler for two now. Laters 'gators!

INGREDIENTS
2 ounces bulk pork sausage
3/4 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, room temperature
1/2 cup whole milk, room temperature
1 tablespoon vegetable oil or melted butter
1/2 cup apple, peeled, shredded, and squeezed dry (roughly half of a small apple - eat the rest as a snack)
APPLE CIDER SYRUP

1/4 cup apple cider
2 tablespoons granulated sugar
1 teaspoon cornstarch
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 tablespoon butter

INSTRUCTIONS
Heat a dry large skillet. Once hot, add the sausage and cook until no longer pink, about 3-4 minutes. Transfer to a plate or bowl lined with a paper towel and remove as much grease as possible. Crumble the sausage into tiny pieces.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In a large measuring cup, whisk together the egg, milk, and oil/butter.
Gradually pour the wet mixture into the dry ingredients while whisking until everything is moistened (do not overmix - lumps are ok but there should be no pockets of flour). Stir in the sausage and apple. Let the batter rest for 5 minutes.
Optional: If you're not serving the pancakes immediately after cooking, preheat the oven to 200F. They will get cold quickly if you make them all before eating.
Heat a dry small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick and/or you want extra butter flavor, melt 1/4 tablespoon butter. You can use the rest of the butter for serving.

If using a dry skillet, add a few drop of water to make sure your pan is hot enough (they should sizzle then evaporate quickly). If you're using butter, butter should be melted and hot.
Once hot, pour in 1/4 cup of batter, making sure it's no more than 1/4 inch thick.
Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
Remove and place on a cooling rack. Repeat with the remaining batter. You may need to adjust your heat if your pancakes are getting too dark.

For the syrup: In a small saucepan, whisk together the cider, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and clove. Bring to a boil then cook until thickened, stirring often, about 2-5 minutes. Remove from the heat and stir in butter until melted. Serve warm with pancakes.

If pancakes are cold, warm in the oven for 5 minutes. Serve with syrup and butter. Freeze any leftovers in a freezer-safe plastic bag.
NOTES
To make vegetarian, omit the sausage and add an extra 1/4 cup shredded apple.



Edited by: GRALAN at: 4/14/2019 (13:31)
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4/3/19 6:33 P

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I keep thinking we need to eat rabbit one of these easter meals, but I'd have to get around my objections to it as anything more than extreme survival food. I have however picked up a taste for lamb, and so may do Lamb pitas with falafel, citrus salad and such. Maybe even pastel M&Ms on Nice cream for dessert.

Nice Cream is whipped frozen bananas, btw.

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ON_A_DIET's Photo ON_A_DIET Posts: 11,136
4/2/19 4:31 P

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For this Easter, my friend used pastel color M & M ' s. It is not even Easter yet! I got spoiled early.

You Only Grow Old If You Want To!


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4/2/19 3:41 P

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I actually haven't craved Chex mixes in a long time, with pretzels and peanuts and more... Hot diggity dog.

I even have a box of "corn biscuits", a version of the Brand Chex.

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4/2/19 3:33 P

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I am an Chex Mix Party Mix fanatic. A friend of mine spoils me with some sometimes. If you would like to know any Chex Mix Party Mix recipe possible, go to:

www.chex.com/recipes/?chex-mix

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3/31/19 5:17 P

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I made a healthy version of meatloaf, but it was too runny. Lesson learned. I did thicken it a bit and then fried it on the stovetop. It then became a sloppy meatloaf sandwich. I think I need to add bbq sauce and just make it Sloppy Joes/Manwiches. hahaha

I had to cook up the burger to clear it from the freezer. I buy on sale, I also get given some foods from neighbors. I must rotate to make maximum use of cheap foods. It does make it difficult to use up my cooking foods when my wife would prefer to eat serving-bowl sized cereal for any meal. I have started to gift some food to a neighbor who has 6 in their house.

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2/27/19 8:08 P

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Regarding Tuna, I'm thinking maybe try mixing some canned chicken in with it. Then you can eat the Chickuna twice as often. hehehe

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ON_A_DIET's Photo ON_A_DIET Posts: 11,136
2/27/19 2:33 P

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gralan... thank you for the coffee trick and the pie microwave technique.

Another cute coffee trick that probably every one knows but I recently have found? When making a pot of coffee, after placing the coffee in the coffee filter, get ground cinnamon and sprinkle on the coffee in the filter before starting to brew. You end up with flavored coffee! Instead of buying flavored coffee at the grocery store for between $6.99 to etc. each bag, you can pick up a bottle of flavored spice for a buck at Dollar Tree.

As for the pie, I need something that I can do completely with the microwave.

Well, I weighed myself this week and dropped 3 pounds. I guess better than not losing, but I always fluctuate.

I have a super recipe for a dish by JoAnna M. Lund called Acapulco Tuna Salad. JoAnna lost over 100 pounds by tweaking her own recipes and has numerous cookbooks of such recipes. Well, the tuna salad comes out of her cookbook titled "Party Fare". I would like to have the tuna salad for lunch every day. However, the experts say not to have tuna more than twice a week due to mercury poisoning. What would you do?

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2/26/19 3:42 A

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Okay, okay, okay. I feel like Joe Pesci in the Lethal Weapon series. I found a recipe to bake a fruit pie in less than half the time. It starts in the microwave and finishes in the oven that was preheated while the pie was getting nuked. Go figure, right?

It is possible to make apple pie quite nutritious. I'm thinking of combinations later with raisins, other fruits. I've been saving some little pie tins as I can, and then realized I have that possible by using muffin tins to make the small treats.

I'll post the recipe when I can figure out how to glean it from Google Drive where I saved it. Google is not letting me access my files right now, and maybe it is my browser or some setting that is preventing things from operating as usual.

Have you tried apple pie baked in an apple? Apple pie flour tortilla wrap? Another filling or take-off of a pie?

As a pre-diabetic I probably will not be eating shoo-fly pie anytime soon. But what do you think about fruit pie.

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2/24/19 10:25 P

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Coffee Alert!

I have a file for Coffee and Cacao recipes in my computer's Cooking section, "Budgetarian" (since I'm an omnivore on a budget like every other human) subfolder, in a "Simply Basic" file labeled "human beans". hahaha
Hey, I gotta create humor if I'm always and ever chemically broken with Unipolar Depression. I have made it an intentional choice to try to shy away from cynical humor, which is too easy for me but feeds "the wrong dog" if you know what I'm saying.

AnyWho, I discovered a trick for coffee. As a budgetarian I choose the best "cheap" buy as I can. I found an actual can of 34oz gr.Coffee in my price range. Woo Hoo!!! I've also been a Coffeeteer (yes, I gleaned that from Chocolateers -- look it up) since 1974. Do you know about coffee-bloom? Well, I learned something about it.

I am wont to explain but briefly: I heated 1/3C of water and stirred it in with 4 Tbsp of my cheap coffee grounds intending to make 24oz of hot coffee. I waited well-past the 30sec stage, and unintentionally mixed it that with 24oz of room temp water and filtered it with a small mesh strainer to catch most of the grounds.

It smelled like coffee beans, and so I sipped the tepid "brew". Low acidity, bold flavor, and not cold enough for iced coffee were my main critiques. If I added left-over-coffee-ice-cubes to it, I'd have quick and easy iced coffee. If I just poured the liquid, sans a little sludge + errant grounds, into a container I could heat it up for hot coffee that would make my $6 chuck taste about like a low-end $8+ for 16oz coffee bean product.

So, 34oz @ $6 versus 32oz @ $16 is a no brainer for a disabled yokel and his disabled wife existing on less than $16K a year income when that total includes Food Stamps and Housing.

Potentially, for iced-coffee drinkers, this is amazing -- quick blooming of all grounds in minimal hot water (you want liquid not to make a paste), wait for the carbon dioxide to escape, carefully add water then strain. No overnight soaking or fancy equipment, low cost, low acid, little to no bitterness and all with the cheapest coffee I've found in Texas to date.

Hello?

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2/15/19 3:53 P

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sheetpan Eggs which I have saved on my Food52 account in the Budget folder.

Makes 1 pan of eggs (for 6 sandwiches of 2 eggs each)
12 eggs
Salt and freshly ground pepper
A little cream or milk
1 cup give or so of add-ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese
6 rolls or 12 pieces of toast, for serving (optional)
Grease a half sheet pan very well (or use a Silpat) and heat the oven to 300°F. Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined. Add the other stuff—except cheese—and gently fold until mixed.
Pour the mixture into the prepared pan. Dot with cheese evenly, if using. Bake until the eggs are just set, about 15 minutes. Transfer to a cutting board and cut into squares if you’re egg sandwiches. Cut however else for whatever other purpose you’re dreaming up: slivers for salad, rectangles for bigger sandwiches or to-go lunches, and so on.

Check this out: food52.com/collections/12781
95-budget?
collectable_type=recipe&
from_c
ollection_membership=1

Ciao for Now,
Chow for laters!

PS. Fried luncheon meat (bologna, etc.) work well as poor-folk bacon.
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hahahahaha
May the forks be with you
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12/29/18 3:20 A

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Thank you very much for the recipe for your chili. I'll give it a shot, even with the getting stuff at the $store.

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LINDAMARIEZ1's Photo LINDAMARIEZ1 Posts: 42,429
12/27/18 12:09 P

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LINDA'S CHILI!

1 1/2 # ground beef browned with 1 onion chopped up

1 large or 2 small cans diced tomatoes

1 reg can chili in chili sauce (with beans)

1 reg can chili in chili sauce (without beans)

2 stems celery diced and microwaved in water ab out 5 minutes

1/2 green pepper diced (can be microwaved with the celery)

drain the celery & green pepper

1 tsp garlic



2 tsp chili powder

SIMMER ALL TOGETHER 5 minutes - better the following day!

remember to take all fat off the ground beef but leave maybe 2 T

serve with some oyster crackers (I find these at the $ store (actually I find everything but the hamburger there)

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Edited by: LINDAMARIEZ1 at: 12/27/2018 (12:12)
WE CAN DO IT....TOGETHER!!

Spark Hug,

Linda


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12/16/18 2:35 A

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Linda! It sounds like you are talking about a dump cake.
I wasn't sure what you were doing with the cake mix, but I'm presuming you spread it atop the pie filling.
One of the things I've done is mix 1/2 the butter/oil with unsweetened applesauce, and put that atop the cake mix.

What's your favorite combination so far. I'm not sure if you noticed, but in our team photo that I took on our kitchen counter, I have a can of that pie filling you are referring to. hahaha

Edited by: GRALAN at: 12/16/2018 (02:37)
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12/16/18 2:29 A

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Oh my, I can dig this kind of recipe. Thanks for posting it.

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11/17/18 4:09 P

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Kind-Of Fried Rice

5 cups white rice
5 cups of water
2 cans peas
5 eggs
1 stick of butter.

Mix white rice and water in microwavable bowl.
Nuke for 7 minutes.
In separate bowl, nuke eggs for 4 minutes, scrambling.
Throw scrambled eggs on rice.
Throw stick of butter cut up in chunks on rice.
Throw peas on rice.
Stir.
Nuke 7 more minutes.

Voila.

Although not the traditional fried rice with soy sauce, I like the butter better.



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LINDAMARIEZ1's Photo LINDAMARIEZ1 Posts: 42,429
9/23/18 5:48 P

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I make an apple cake with LUCKY LEAF can of apple pie filling, dump in the cake mix powder , and slice a stick of butter on top bake 350 for maybe 40 minutes

ps you can do this with any cake mix and any pie filling (if you use peaches pie filling cut them into tiny bite size pieces in the pan!

EASY PEASY!

Edited by: LINDAMARIEZ1 at: 9/23/2018 (17:50)
WE CAN DO IT....TOGETHER!!

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Linda


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9/15/18 7:04 P

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I'm thinking the Pizza Roll recipe might improve with some roasted squash slices (although I'm not sure if they sell frozen squash at your $tree.

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9/12/18 2:36 P

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Posted originally by
MONDAYLINS
Posts: 4,858
9/11/18 4:56 P

This is NOT a slow cooker recipe. But, it was an easy-peasy recipe to throw together. So, here goes:

2-3 pieces of cooked chicken; cut up (OR, use one of those pkgs of char-grilled chicken strips, cut up)
Purchased pkg of 2 rolled pie crusts
2 cans cream of chicken soup (I used the heart healthy one)
Approx 1/3- 1/2 pkg frozen mixed veggies
2 med potatoes boiled & cubed (I used 4 baby potatoes)

Use either a 9" pie or quiche pan
Put cut-up chicken, veggies, cut up potatoes spread evenly in pie pan lined with bottom crust. Add 1 can of the cream of chicken soup, last. (If 1 can of soup doesn't seem like enough, use a 2nd one.)
Cover all with the top crust & flute edges.
Using instructions for oven temp (usually 425) for pie crust, bake for 45 min or 50. Mine was perfect after 45 minutes. I used a quiche pan, which was almost too big for the crust, but, I was still able to flute the edges (carefully.)

_ga- I just thought this sounded so good that I just had to share it. If you like it, please let Mondaylins know.

Remember that there is no task too big for you to ignore, but procrastination needs to be something we just can't seem to get around to anymore.
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9/7/18 10:51 A

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Items All From Dollar Tree.

Microwave Pizza Roll

burrito wraps
pizza sauce
Parmesan cheese
mushrooms (or toppings of your choice, such as pepperoni).

Lay burrito wrap flat on plate.
Spread pizza sauce.
Place mushrooms on top.
Sprinkle cheese.
Fold.
Microwave for 1 minute.

Voila!

Edited by: ON_A_DIET at: 9/7/2018 (10:53)
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9/1/18 9:30 A

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Are you using my version with grape jelly and BBQ sauce?

You are going to love them!

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Thank you for the recipe for the meatballs. I am going to try try tonight as I have my crockpot out.

Jenye.
Victoria.

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8/21/18 3:17 P

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I have never cooked with chili sauce before. When I make chili, I use McCormick mild seasoning packets or simple chili powder.

Maybe I might place chili sauce on the grocery list this week. The two roommates have to agree.

Thank you for the suggestion.

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CATSNCOFFEENY7's Photo CATSNCOFFEENY7 Posts: 895
8/20/18 10:01 P

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I have made that recipe with chili sauce instead of BBQ sauce and it's good that way also.

“When she transformed into a butterfly, the caterpillars spoke not of her beauty, but of her weirdness. They wanted her to change back into what she always had been. But she had wings.”
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8/19/18 6:35 P

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I figured out the ingredients a few days ago, when I had prepared the meatballs... Want to know?

Sweet n Sour Meatballs

1 jar grape jelly
1 bottle BBQ sauce
1 bag of frozen meatballs

Throw in crockpot. Stir.
Cook on HIGH 3 hours.

Serve with toothpicks!

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8/3/18 9:52 A

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I am wanting to make sweet n sour meatballs but have forgotten the ingredients!

Is it brown sugar, ketchup and horseradish? grrr

I remember my recipe was so simple. I do know there were only 3 ingredients.

Huh?

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7/19/18 8:39 P

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I have not tried these yet, but I thought I'd share a copycat version of Piccapeppa sauce:
white vinegar, table sugar, roma tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, and orange peel. Add some liquid smoke to it as well. Here is one set of directions:

Combine all in a pot. Bring to a full simmer then reduce the heat to low, cover, and cook till the chiles, orange peel and raisins are completely reconstituted. Remove from the heat. Remove the chilies then remove their stems and seeds as best you can; return them to the pot.

Purée the mixture very well. Strain through a fine sieve, forcing somewhat through. Discard the solids. Adjust consistency with water and/or vinegar - or don't bother. Adjust salt and pepper.

For a quick substitute, I'd mix Worcestershire sauce with A-1 sauce, and add liquid smoke, a sprinkle of sugar and a shake or three of Tabasco sauce.


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6/9/18 4:02 P

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Linda! Oh my, what a great use for chicken. I mean, any excuse to eat orange marmalade and Dijon mustard is just what I needed.
I really like your simple recipe, and my mouth is watering just thinking about it.
I too am diabetic, and many folks don't get that we can eat most fruit&fruit products without harming our blood sugars.

I've some charred chicken from last night's burritos. I think I'll warm them up with your glaze.

Thanks again.
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5/14/18 11:39 A

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Candied Kielbasa

This is soooo good! Simple, delicious and my exact recipe.

I like to insert toothpicks and place on a serving tray.

www.allrecipes.com/recipe/14809/cand
ie
d-kielbasa/


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4/14/18 9:19 A

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Here is a healthy and refreshing drink recipe...

Diet Lemon Iced Tea

1 pitcher
2 to 3 sugar-free lemonade packets
12 black tea bags

Pour lemonade packets into pitcher.
Fill with cool water and stir.
Place tea bags on top.
Place the pitcher in the fridge for a few

Drink as you please!

Another bonus? So inexpensive. One grocery store here sells packets 10 for a $1.00 and the other 6 for $2.00. You can get 100 tea bags in a box for a $1.00 at Dollar Tree. However, I like to splurge sometimes and get Red Rose.

I hope you like. The drink will kind-of make you pucker up. But it sure does quench your thirst!

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CATSNCOFFEENY7's Photo CATSNCOFFEENY7 Posts: 895
4/8/18 12:02 A

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Here is that recipe, GRALAN.

Chipotle Slow Cooker Beans

Recipe by CATSNCOFFEENY7

"So tasty! These are terrific as a burrito filling, to replace refried beans, or as a main dish with salad and cornbread. I like to use dry pinto or black beans. I use green chilis but you can use a fresh jalapeno if you love a hotter taste. I personally don’t add salt."

Ingredients:

• 1 lb. dry pinto or black beans, pre-soaked overnight in the fridge and drained
• 1 (29 ounce) can or 1 (32 ounce) carton reduced sodium chicken broth
• 1 large onion, chopped
• 1 can green chilies or 1 finely chopped jalapeno
• 2-3 cloves garlic, minced
• 1/2 c green salsa or spicy red salsa
• 1 t. cumin
• 1-2 T. (or more!) chipotle in adobo, finely chopped
• 1/2 t. ground black pepper
• 1 2” section dried kombu, I use Eden brand
• water, if needed

Directions:

Place the soaked and drained beans in a large slow cooker. Pour in the chicken broth and stir in onion, green chilis or jalapeno, garlic, salsa, cumin, chopped chipotle, black pepper and kombu. Cook on Low setting for 5 hours or so, then remove kombu and give the beans a quick stir. Continue cooking another 4-5 hours or until beans are tender. Add water as needed to keep the beans moist. Sometimes I will take the lid off the slow cooker if it seems like the beans are too soupy as I like mine thicker.



Edited by: CATSNCOFFEENY7 at: 4/8/2018 (00:07)
“When she transformed into a butterfly, the caterpillars spoke not of her beauty, but of her weirdness. They wanted her to change back into what she always had been. But she had wings.”
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3/22/18 9:42 A

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I found a rather easy spread to use on your tortilla wraps.

In a bowl, mix:

mustard
mayonnaise
horseradish

Spread on a tortilla wrap.
Then place roast beef (or whatever lunch meat), lettuce, tomatoes on the wrap.
Roll it up.

Voila!

The horseradish to me, makes the spread.

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1/25/18 12:29 P

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Candied Kielbasa in the Crockpot

kielbasa cut into coin-size pieces
horseradish
brown sugar
ketchup

Place kielbasa in crockpot.
To taste, pour some horseradish, brown sugar and ketchup on top.
Stir until kielbasa is evenly and well-coated.

Cook on HIGH 3 hours.

Serve with toothpicks!

Voila!

A super Super Bowl snack!

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1/12/18 2:00 P

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Acapulco Tuna Salad

tuna
mayonnaise
salsa
crushed corn chips
lettuce or bread

Mix the first 4.

In a bowl, place the mixture on top of a bed of lettuce (sometimes I place mixture on bread and make a sandwich).

Taken from "Party Fare" by JoAnna M Lund

Ms. Lund lost over 100 pounds by tweaking her own recipes!

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12/14/17 9:54 A

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No-Bake Cookies

1 cup peanut butter
1/2 cup maple syrup
2 cups oats

Mix peanut butter and maple syrup in bowl.
Microwave for 20 seconds 4 xs mixing in-between
Fold in oats.
Scoop individually out on lined trays.
Pat with a fork.
Freeze overnight.
Place in tins.

voila!

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11/18/17 2:36 P

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Refreshing Homemade Iced Tea

Pitcher filled with chilled water
10 to 12 iced tea bags
2 packets lemonade mix
1 cup sugar (optional)

Mix
Place in fridge for 6 hours to cold brew.

Delicious.

I keep a jug of this on my desk.

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8/8/17 6:44 P

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Roasted Beets RECIPE
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Ingredients
Canola oil spray
4 medium beets, scrubbed and trimmed of stems and roots
1/2 Tbsp. minced shallot or mild onion
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1/2 tsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper, to taste

1 head Bibb or butterhead lettuce, leaves separated, washed and dried
Nutritional Info

Fat: 3.6g
Carbohydrates: 8.9g
Calories: 69.2
Protein: 1.4g

1. Preheat oven to 375 degrees. Lightly coat with oil spray four squares of foil large enough to wrap beets. Place each beet on a foil square. Pinch together and seal foil edges to form a pocket. Keeping them spaced apart, stand beets on a wire rack set inside a rimmed baking pan.

2. Bake until tender when pierced with fork, about 1 to 1 1/2 hours.

3. Peel back foil to expose beets and let stand until beets are cool enough to handle but still warm. Remove skins. (To avoid stained hands, use disposable gloves while slipping off the skin with a paring knife.) Cut beets into thin wedges.

4. In small bowl, make dressing by whisking together shallot, olive oil, juices and mustard until well combined. Add salt and pepper to taste.

5. Arrange lettuce leaves on a serving plate. Arrange beets on top in pinwheel fashion. (If desired, beets can first be re-heated in microwave oven.) Drizzle dressing over beets and lettuce.

Makes 4 servings.

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LINDAMARIEZ1's Photo LINDAMARIEZ1 Posts: 42,429
3/19/17 4:04 P

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love making chicken parts with a simple Dijon mustard mixed with orange marmalade! bake
I am diabetic but it is a small amount on each chicken piece that it never raises my sugar even with 2 or 3 pieces!!!! bake 40 minutes at 350 or 375


THIS IS SUPER GREAT ON PORK CHOPS AS WELL!

Edited by: LINDAMARIEZ1 at: 9/12/2018 (22:00)
WE CAN DO IT....TOGETHER!!

Spark Hug,

Linda


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3/14/17 11:06 A

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Here is a recipe I found from April 28, 2009 in the Ethnic Food Lovers threads -- I think I'll use some light salad leaf rather than dandelion - esp'ly since it is not Spring yet.

Mediterranean Lentil Salad
Prep and Cook Time: Prep: 20 min; Cooking: 25 min; Chill: 1 hr

Ingredients:

¾ cup dried French green lentils, (you want to end up with 2 cups cooked)
2 cups water
3oz canned/jar roasted bell peppers (or you can roast 'em yourself), chopped
2 TBS finely minced onion
2 medium cloves garlic, pressed
½ cup chopped fresh basil
1/3 cup coarsely chopped walnuts
3 TBS balsamic vinegar
1 TBS fresh lemon juice
2 TBS extra virgin olive oil
* optional 1 bunch young dandelion leaves or arugula, chopped
salt & cracked black pepper to taste


Directions:

Wash lentils, remove any foreign matter, and drain.
Combine lentils, 2 cups lightly salted water in medium saucepan. Bring to a boil. Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm. Cook gently so lentils don't get mushy. When done, drain any excess water, and lightly rinse under cold water. Continue to drain excess water.
Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 TBS olive oil. Season with salt and pepper to taste. Marinate for at least 1 hour before serving.
Toss dandelion or arugula with 2 TBS olive oil, 1 TBS lemon juice, salt and pepper. Serve on plate with lentils.

Serves 4

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I tried a new recipe today, frying vermicelli (from the yellow box for about 30 cents) and then adding chopt onions, black olives, rice, 20oz ground turkey I found on sale for $1.99, and a packet of taco seasoning with 2 and 2/3s cup of water. It was a cupboard meal, making do and using up stuff before it spoiled. After it simmered 25 minutes, I stirred in 2 cups of Greek plain yogurt, and it ended up tasting fairly well. My wife and I will get 4 meals from it. Mmm mmm good and cheap.



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12/30/16 3:35 P

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Bolillo is a Mexican bread that is also known as pan francés.

The French baguette recipe was transformed in Mexico and became ours as the bolillo. It is also known as birote and pan blanco in some areas of the country.

It is very common in my hometown to have this bread sliced and toasted on the griddle or comal, with butter. Every Sunday we have coffee with bread and butter in our home, sometimes even in bed.

Enjoy!

Passionate about Mexican gastronomy, Mely Martinez writes about the traditional recipes that are familiar to most Mexicans on her blog Mexico in My Kitchen. Over the years, her blog has been a source of comfort and familiarity for many other Mexicans living abroad who long for the meals of their childhood. Mely is also the Mexican culinary expert for 196 flavors.
Recipe of Bolillo

Preparation Time: 30 minutes
Rest time: 8 hours + 4 hours
Baking time: 20 minutes
Ingredients

Starter

3/4 cup water
1/2 teaspoon active dry yeast
1 cup all purpose flour
Dough
3 cup all purpose flour
1-1/2 teaspoon active dry yeast
2 teaspoons salt
1/4 cup shortening, melted and cooled
1 cup warm water

Preparation

For the starter
The night before baking, place yeast and water in a small bowl, mix well and add the flour. Mix again. You don’t need to knead here.

Cover with a plastic wrap and let sit on your kitchen counter top all night or at least 8 hours. Making this starter will increase the flavor of your bread. The next morning, the starter will have a larger volume and will have formed lots of bubbles.

Baking day
In the bowl of a stand-mixer, place the starter, flour, salt, yeast and melted shortening.

Start kneading the dough, adding the warm water slowly right at the beginning of the kneading process.

Knead for 7 minutes on speed low to medium speed. The dough will separate from your mixing bowl while kneading.

Remove dough from the bowl and place on your working surface to form a ball. It should look soft but still a little rough.

Grease a large bowl with shortening or oil. Place the dough and turn it all over to make sure all sides are covered with a coating of the grease. Cover with a plastic wrap and let it rest in a warm place for 2 to 3 hours or until the dough has doubled in volume.

After the dough has doubled in volume, gently push your fist in to deflate it. Divide the dough in 10 pieces (about 4 oz each). Place the pieces of dough into your slightly greased working surface. Cover with a greased plastic wrap and let them rest for 15 minutes to allow gluten to develop and help to shape your bolillos easier.

To form the bolillos rolls, dust your work surface with flour very lightly, flatten one piece of dough with the palm of your hand and fold 1/3 of the dough towards you and press down with your fingers, sealing it very well. Fold the dough again, repeating the sealing process until you form a roll, pinching the dough tightly. Make sure all the ends are sealed.

To shape the rolls, place your hands over the dough and press gently but firmly, cupping your fingers, rolling back and forth. While doing this, press the heel of your hands to leave some dough uncovered to form the traditional bolillo ears.

Place each bolillo seam side down on the greased baking sheet and cover with a greased plastic. Allow them to rise until they’ve doubled in volume. About 1-1/2 hour.

Before the end of the rising period, turn oven on at 450 F. Place the metallic pan for the water on the oven floor.

Once the rolls have doubled in volume, make a deep cut using a sharp serrated knife or a razor blade, holding your hand at a 45-degree angle.

Spray the rolls with warm water, place them in a preheated oven and add 1-1/2 cup of cold water to the metallic tray you placed on the oven floor. The steam will create that beautiful thin and crunchy crust.

Bake for 20 to 25 minutes until they are golden, remove form the oven, and let them cool on a wire rack.

The bread keeps well for a couple of days in a plastic bag, or it can be frozen for up to a month. To reheat: thaw bread lightly, spray water, and place in preheated 400 F oven for about 12-15 minutes until warm and crunchy.
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11/19/16 7:17 P

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carne molida guisada con verduras -- aka picadillo

Meat hash, known throughout Mexico and much of Latin America, is a singularly versatile stew because it truly lends itself to any occasion. In its simplest form occupies very everyday ingredients and appears on the family table on any day. For an informal meeting, the picadillo is decorated with cream or ground cheese and served in taco or on a toast . For a large party is decked with almonds and dried fruits and filling for traditional and colorful turns chiles in walnut sauce .

The truth is that any recipe for hash serves only as a starting point because it is possible to make many changes to it and still achieve excellent results. Here is a fairly basic recipe; Do not hesitate to experiment with different types of meat, vegetables, herbs and chilies to develop your very particular version of hash.

Ingredients

1 pound / 450 grams of ground beef (beef or half beef and half pig)
1 medium onion
2 red tomatoes
1 or 2 cloves garlic, peeled
1 teaspoon salt or 1 and a half tablespoons of beef broth powder
1 cup water or beef stock
1 jalapeno pepper fresh
1 large carrot
1 large potato
1/2 cup peas
1/4 teaspoon cumin powder
1/2 teaspoon dehydrated oregano

Prep Time: 10 minutes
Cook Time: 20 minutes

Total Time: 30 minutes
Yield: 6 servings

Preparation

In a medium casserole fry the meat until it changes color and releases its fat. Drain excess fat.

Finely chop the onion. Cut the stem to the jalapeno pepper and remove the seeds and veins; Then finite. Add the onion and chili to the meat. Fry everything to medium heat, stirring frequently, until the onion becomes transparent.

Place in the blender jar one of tomatoes, garlic and salt or broth powder and water and blend well.

Pour the liquefied mixture into a strainer placed directly on the casserole, so that the poured mixture falls on the meat.

Peel the carrot and cut into small pieces. Peel the potatoes and cut into squares. Peel tomatoes and cut into squares.

Add to the meat these chopped vegetables, cumin and oregano. Cook on medium heat for 15 to 20 minutes or until vegetable is soft and the liquid has evaporated to your liking.

Serve the hash on the plate with a good white rice and refried beans, or on toast. Accompany with slices of chili , pickled carrots or hot sauce of your choice.

Variations: Do not be afraid to make substitutions - both vegetables and herbs and chilies utlizados in the picadillo can vary widely and is hard to mess up this stew. If you are missing any of the above plant, change it by grains of corn or green beans chopped. If you prefer, omit the chopped jalapeno and add one or more dried chilies ( width or guajillo , for example) to be liquefied with tomato and garlic.

And encourage to experiment with the flavor of other herbs such as epazote and bay leaf.

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11/8/16 3:39 P

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Cauliflower aka fauxtato salad

(below is what I did, but you can just use your favorite recipe and merely replace boiled/baked tators with the equal amount of cauliflower._ga-)

I nuked a 10oz pkg of cauliflower (in a steamable bag), and let it cool. When it was room temperature, I chopt it into small bitesize in a bowl. I then added about 1/4C Mayo + 1/2C homemade Greek yogurt and splashed a little milk into it. I then chopt small dice sweet onion and red bell pepper I had extra of in the fridge; about 1/4C combined but you can do it to taste. It adds flavor and color, just as does a heaping spoonful of sweet pickle relish.

I sprinkled just a hint of garlic granuales and celery seed, and 3 quick squirts of yellow mustard. I stirred it all together, added a sprinkle of paprika and set it to chill in the fridge. I'll make adjustments as needed prior to serving, when it has matured a couple hours. I do this for my regular potato salad as well.

May the forks be with you.
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Edited by: GRALAN at: 11/8/2016 (15:53)
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10/7/16 1:22 P

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Crocked beans and Refried beans recipe -
Online article posted below.

Cooked bean ingredients (for 4 to 5 batches):

3 pounds dry pinto beans
1 tablespoon minced garlic
1 teaspoon salt
1/3 cup bacon fat (or 6 strips bacon, chopped)
1 yellow onion, whole

Refry ingredients (for one batch):

1/2 cup bacon fat
1/3 cup flour
2 tablespoons to 1/4 cup bacon fat
1/2 cup to 3/4 cup colby jack, pepper jack, munster or mozarella cheese, cubed (optional)

Directions:

Clean beans to remove shriveled beans and stones. Rinse and soak the remaining beans in an 8-quart bowl filled with hot water for 36 to 48 hours. Replace the water occasionally with more hot water.

After the beans finish soaking and have roughly quadrupled in size, rinse them again and place them in a 6-quart slow cooker. Stir in the garlic, salt, bacon and whole onion. Cover beans with about a half-inch of water and cook on high for 24 to 36 hours. Check the slow cooker every couple of hours, and add water when needed to keep the water level above the beans throughout the cooking time.

When the beans finish cooking, remove and discard the onion. Then, warm the bacon fat over medium heat until it liquifies in an 11-inch-diameter cast iron skillet. Then, sprinkle the flour over the fat. Whisk constantly until the mixture begins to boil and turns light brown. Remove skillet from heat, and add beans to fill the skillet about half-full. Mash beans and roux together with a potato masher or fork until velvety smooth.

Return skillet to heat and add another 2 tablespoons to 1/4 cup bacon fat. Stir and cook until the mixture begins to bubble again. Remove the skillet from heat and, if desired, mix in cubed cheese to taste.

To serve, spread on warmed tortillas.

Allow the remaining cooked beans to cool to room temperature before freezing them for up to six months in airtight bags or containers that hold a batch quantity each. Note that cooked beans should be thawed and then refried in the roux, one batch at a time, for best results.

Do not refry, freeze and thaw.

Yield: 4 to 5 batches
Source: Elvira Mathias


=-=-=-=-=
Newspaper article in Longmont Colorado:

LONGMONT -- Baby-sitting pinto beans for three days to convert the gravelly bits into velvety smooth refried beans sounds like an ordeal.

But Luis Rivera began learning the process to soak beans and monitor the water's temperature and level as a teenager growing up in Carlsbad, N.M., with his mother and five siblings.

"It was organized chaos in the kitchen," he said, laughing. "She would give everybody something to do, and my job was making the beans."

Now, Rivera cooks for his wife and five kids and still uses Mom's method to make the dry staple taste better than the commercially canned product for pennies on the dollar. He figures that he saves about 75 percent off the retail price, which makes the three-day process of soaking and cooking the beans on "high" in a slow cooker pay off.

"You do need to add more water the last thing before bed and the first thing in the morning. And if you're up in the middle of the night, check it again to make sure there's enough water," he said.

But because refried beans are a nutritious, high-fiber food that, when served with cheese on a tortilla, whets the appetite of everyone under his roof, Rivera regularly makes a big batch.

The big batch is really big as the beans typically quadruple in size when rehydrated and cooked.

So he splits the big batch into about four or five batches, with each small batch being enough to fill about half of his 11-inch-diameter cast iron pan.

The first batch out of the big batch goes straight to the refrying step.

He starts by scooping a half-cup of bacon grease saved in a tin beside the stove from so many hot breakfasts. As the solid fat melts over medium high heat in the pan, he measures about a third of a cup of flour -- although he uses his hand instead of a cup.

"When my Mom taught me to cook, she taught me the old-fashioned way. I don't measure stuff," Rivera said.

But he sticks to Mom's method.

When the grease liquifies, Rivera sprinkles the flour over the surface and whisks it until the roux bubbles enough to turn brown. Adding a batch of cooked beans before this stage will cause them to taste floury, he said.

Then, with a potato masher, he mixes the beans and the roux into a smooth spread so tasty that the kids stand by the stove and wait while he warms each of them a tortilla over another burner's flame. Because the beans taste best when refried before serving, he lets the other three or four batches of beans cool on the counter before freezing them in airtight containers.

"They will keep there for about six months. But beans usually only last two or three weeks in our freezer," he said.

I'm not even near perfect, but I know someone who is.


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10/1/16 7:19 P

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I've made many impossible pies, namely savory ones though... such as southwestern chili pie, etc. Bisquick started the whole "Impossible" pie concept.

So here's one from jocooks.com -- Impossible Banana Cream Pie! I've used bisqwiki (sic) mix, and there is a recipe for diy mix in the threads here at Eating on a Budget or many online.

Impossible Coconut Pie
Prep time 5min
Cook time 60min
Serves: 8
Author: Jo

Ingredients
2 cups milk
1 cup shredded unsweetened coconut
4 eggs
1 tsp vanilla extract
½ cup all purpose flour
8 Tbsp (1 stick or 125 g) butter (_ga- note: you can do 4Tbsp butter + 2 Tbsp yogurt)*
¾ cup sugar
pinch of ground nutmeg
pinch of salt

Place all the ingredients in a blender. Blend well.
Pour into a greased pie plate.
Bake at 350 degrees for 45 to 60 minutes.

Nutrition Information
Serving size: 134 g Calories: 300 Fat: 18.4 g Saturated fat: 11.7 g Carbohydrates: 29.5 g Sugar: 22.4 g Sodium: 163 mg Fiber: 1.1 g Protein: 6.0 g Cholesterol: 117 mg

*the formula for butter + yogurt substitute is
½ the original amount of butter and adding ½ of that in yogurt
-- so 8Tbsp Butter turns into 4Tbsp butter + 2Tbsp yogurt.

Notice that nonFat milk and nonFat yogurt would = cutting the 18g Fat per svg to about 6g per svg. That works for me.
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9/29/16 10:36 P

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Marinara sauce
Serves: 6
What it is:
5 # fresh Roma tomato, chopt
¼C olive oil
3 MED yellow onions, diced
7 garlic cloves(+) mashed with knife blade, skin'd, chopt
1Tbsp basil, dried
½tsp thyme, dried
1tsp dried oregano
3 bay leaves (remove from sauce after it is cooked)
2tsp marjarom, dried
1tsp seasoned salt
1Tbsp molasses
2Do:
Add olive oil to a large pot over medium heat, then add onion&garlic and saute until onion is tender.
Add tomatoes, basil, oregano, thyme, bay leaves, marjoram, seasoned salt to simmer on low heat.
After 2-3 hours when it starts to darken, add molasses for the last 30 minutes.

Stir occasionally to scrape down the edges to get the burnt sauce into the mix. May be smoothed by using an immersion blender, if desired. Stores well in fridge about a week. Ps. works great simmering browned Tuscan-style meatballs in it on reheating.


Edited by: GRALAN at: 9/30/2016 (13:37)
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8/23/16 10:09 P

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Pan-roasting the meatball mixture sounds absolutely grand. Sounds vastly frugal for freezer meals, for bulk purchases. I'll have to consider that. Before, I've passed up some deals because I didn't want to have to eat too much ground meat before it starts to go bad. Thanks.

It'd also help reduce all the stains I get on shirts when the round version slips out from bun of my meatball hoagies as I'm eating. hahahaha

That's why God gave men facial hair! (to try to act as a first brush at catching stuff falling out of our mouths).

hahaha

Hey! I are one, so I can joke about it.
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8/22/16 8:57 A

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Gralan you mentioned using leftover meatballs in your salad which by the way sound amazing!

Meatballs is something I have made for years in bulk and store in the freezer for quick meals. Actually mine are more meat squares than balls.

When I get a good sale on ground beef (pork, turkey) I season 3 to 5 pounds of ground meat using your favorite meatball recipe. With that much meat try using your hands but have some warm water ready (to dip your frozen hands to warm). I then press the meat firmly into a pan, take a knife and cut down one way every inch and a half or two inches depending on how big you want your balls (squares) to be and then the other way until you have squares, then bake 350 for about 40 minutes.

Take a knife and recut when it comes out of the oven. Let cool and flash freeze, then pack into freezer bags/containers.

Now throw a few into spaghetti sauce for spaghetti, or meatball sandwiches, sliders, into chili beans, vegetable soups, pepper steak style (instead of steak), or stroganoff style with egg noodles.
W

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8/14/16 2:32 A

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yeah, I like to save all my scraps and bones in the freezer until I get enough to do a broth, which I often then make soup out of it right away. But I suppose I should be saving some of that broth for making other foods... hmmm? I think so.

I have not tried it yet, but I'm going to be trying to strain stuff through a microfiber towel just to see. Perhaps when I make my next batch of cold coffee concentrate. One wouldn't want to strain real hot items with the microfiber because those little parts of threads don't like heat.

I hope it works in place of cheesecloth. I just can't keep buying that stuff to make a batch of yogurt cheese.

Chow for now! May the forks be with you and yours.

I'm not even near perfect, but I know someone who is.


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8/12/16 9:02 A

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Saving any bones can make a good broth/stock base for recipes. Beef, pork and some people even like fish broth. Throw in the crockpot or simmer on the stove with onion cores, peels, celery and carrot trimmings, a bay leaf (or two) and a good glug of vinegar. Cook for a few hours on low and then strain for a good stock/broth.

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8/8/16 8:04 P

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I thought I'd share this recipe salvaged from a newpaper column. It is a basic Chicken stock, with veggies and meat set aside for other use. I've found this is the trick, making Chix broth, for successful Chinese recipes: incld'g Egg flower soup, fried rice, and more.



I tried to clean it up just a bit, in order to take out a couple of dark stains from drips upon it. I have been playing with the Windows Paint program. I am not endorsing the purchase of any Windows products btw. Bill Gates is a theiving pirate, well known in Albuquerque NM for getting busted for holding and smoking pot, but more importantly for stealing software programming from the folks he hung around with there. This is how he got his "start" and ended up being SuperRich. This is also the reason why folks started writing viruses and such for Windows products, as payback.

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4/11/15 9:48 P

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Did you know you can take flavored yogurt, put it in a baggie, cut a small tip off a bottom corner and dab it on a baking sheet. Then put it in the freezer and make your own frozen yogurt dots. If you get plain yogurt, you can add your favorite jam or other things to make your own delights.

Woohoo. And just to let you know, I found a new recipe for using a heating pad, jars, and a towel to make thick homemade yogurt which is much easier than what I listed below. I'm going to try it this week and get back.

I will also be posting, or you can look it up online, how to use yogurt and self-rising flour to make Naan, or pizza crust... oh boy.

I'm not even near perfect, but I know someone who is.


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4/4/15 9:21 P

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Here is a way to salvage milk beginning to turn, or just to make fresh cheese with. Remember to save the whey ("juice") found in your yogurt, which still contains proteins and benefits.

Ingredients
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1 cup of Greek yogurt (plain) or your own strained regular yogurt
Directions
Pour the skim milk and yogurt into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey (_ga- store whey in fridge or freezer for use in soups, baked goods, etc.) Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator.

Happy eating!
gralan
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Altered by Gralan for posting on Eating on a budget, originally from a Recipe courtesy Alton Brown, 2007

Read more at: www.foodnetwork.com/recipes/alton-br
ow
n/quick-cottage-cheese-recipe.html?oR>c=linkback


Edited by: GRALAN at: 4/4/2015 (21:23)
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4/2/15 6:01 P

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Here is a recipe for making a substitute for cake flour. Take 1C of APF (cup, all-purpose flour) and then replace 2 Tbsp flour with 2 Tbsp corn starch. Sift this flour mix 5 times.

Although the end product has a little less protein, the cornstarch works by competing with the flour for absorbing liquid. Thus, you have less gluten to deal with. Such a deal, eh? I learned this Baking 101 at joythebaker.com.

Anybody have a favorite cake mix, or a cake recipe?

Edited by: GRALAN at: 4/2/2015 (18:04)
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3/31/15 11:04 P

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I also posted this at the Frugal living with disabilities team, because it never hurts to spread good news around. I'm a member there, as my wife and I both suffering from health issues and she is disabled with Fibro and is on SSDI.

Had a hankering for a hot drink with little or no caffeine the other morning. I mean like zero-dark-thirty, probably 2am. I have insomnia. There was one packet of hot chocolate mix, for 6oz serving. Ugh.

We had no milk, but some Greek yogurt I thought might work. We use that as sour cream replacement, as well as mix with olive oil mayonaise for healthier sandwiches, etc.

1 pkg hot chocolate mix
3 heaping Tbsp Nestle Tollhouse cocoa
1 heaping Tbsp Greek Yogurt
1 Tbsp white sugar
1 tbsp molasses
1 Tbsp honey
+ at least 24oz hot water.

I mixed the first 3 items in a cereal bowl adding water as needed, using the back of a spoon. I continued mixing each item until I had a thick liquid. Then I put it in the bottom of a large insulated cup, and poured in the rest of the hot water. My goodness, it was great.

I'm going to try it without the prepared mix, save some money of course.

By the way, we like shopping $-tree, the 99 cent store, a local Mexican Grocery (Wed., all chix is 25% off), and sales of course. We've yet to frequent a food bank but one time. this must change.

Later gators!
_ga-
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Edited by: GRALAN at: 3/31/2015 (23:06)
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1/11/15 12:38 P

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I found this online:
2-Ingredient Pizza Dough
makes 2 medium pizza crusts or one extra large pizza crust

1 cup Greek Yogurt (Non-or Low-Fat Plain)
1 - 1½ cups self-rising flour

Combine yogurt and 1 cup flour in the bowl of an electric stand mixer. Mix until combined, scraping down the bowl as necessary until combined. Knead on medium high for 5 minutes. *see cook's note for hand mixing method

Slowly add additional flour as necessary to help dough come together. Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups)

Dust clean counter top with flour and remove dough from bowl. Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).

Roll out and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).

Cook's Note: If mixing by hand combine ingredients in a bowl and mix with spoon until combined. Flip out onto a well floured counter top and knead 5-8 minutes.

If you do not have self-rising flour, substitute: 1½ cups all-purpose flour, 1½ teaspoons baking powder and ¾ teaspoon salt. Mix together and use as directed in the recipe.

Btw, I love the baking mix recipe at the start of the thread! DIY Biskwit hahaha
- - - - -

There you go, on the journey... When eating pizza, do not let your right hand know what your left hand is doing. Trust me.

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7/31/13 8:05 A

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Tracy,
You come up with the greatest recipes, thank you for sharing them with us

Hugs

Danlin
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No body ever promised us a tomorrow.

Hate is a very strong word.

Think before we use it

Hugs DanLin

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7/27/13 10:08 P

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Pizza Monkey Bread

Prep Time: 30 min
• Total Time: 1 hr
• Serving Size: Servings

Ingredients
• 1/2 cup (1 stick) butter, melted
• 1/2 teaspoon garlic salt
• 1 tablespoon Italian seasonings
• 2 cans Pillsbury Grands Homestyle Biscuits
• 2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, mushrooms, onions....whatever you'd like!)
• 1 cup marinara sauce
• 2 cups shredded Mozzarella cheese

Directions
1. 1Grease a bundt pan with cooking spray. Set aside.
2. 2Preheat oven to 350 degrees F.
3. 3In a small bowl, whisk together melted butter, garlic salt and Italian seasonings until combined. Set aside.
4. 4Remove biscuits from the cans. Take a raw biscuit, and cut a slit in the side. Use your fingers (or carefully use a knife) to open up the biscuit to form a "pocket" for the toppings.
5. 5Carefully tuck a pinch of cheese into the pocket of the biscuit, then add in a teaspoon or so or marinara sauce, then add in some pinches of your pizza toppings, top with a final pinch of cheese, then use your fingers to pinch together the dough to seal in the pocket. Be sure that it is well-sealed.
6. 6Dunk the pocket in the butter mixture on both sides, then place in the bundt pan with the seam side up.
7. 7Repeat with remaining biscuits until they are all filled and placed in the bundt pan side by side.
8. 8Pour any remaining butter mixture over the top of the biscuits in the bundt pan, then bake for 30 minutes until the dough is cooked and lightly browned. Remove and let sit for 5 minutes.
9. 9Carefully turn the bundt pan on top of a plate and give it a slight jiggle to release the monkey bread. Then remove the pan and serve the monkey bread with a side of extra marinara sauce for dipping.


Tracy -Guelph,Ontario


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7/12/13 7:36 A

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Crock pot Ranch Pork chops:

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crock pot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
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7/11/13 6:16 P

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The perfect party dip and you can eat the bowl.

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.
The perfect party dip and you can eat the bowl.

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
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3/2/13 7:05 P

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Healthy Cookies

Servings: 8 • Size: 2 cookies • Old Points: 2 pts • Points+: 2 pt
Calories: 93 • Fat: 3.5 g • Carb: 15 g • Fiber: 2 g • Protein: 2 g • Sugar: 4.5 g
Sodium: 0.4 mg
Ingredients:
• 2 large ripe bananas, mashed
• 1 cup of uncooked quick oats*
• 1/4 cup crushed walnuts

Directions:
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet.
Bake 15 minutes. Makes 16 cookies.
*


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
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11/25/12 3:34 P

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Roast Carrot Dip

10 carrots, peeled (1 ½ lbs/750g)
4 cloves of garlic
2 tbsps. Vegetable oil
½ cup light mayonnaise
¼ cup light sour cream
2 tsps. White wine vinegar
Pinch of salt,white sugar, pepper

Slice carrots lengthwise into ½ inch think widths. In large bowl, toss together, garlic and oil. Spread on baking sheet; roast in the bottom third of 425 F oven for 20 minutes. Remove garlic and set aside. Turn carrots; roast for 20 minutes longer or until tender.In food processor, puree carrots with garlic until smooth. Add mayonnaise, ¼ water, sour cream, vinegar, sugar, salt and pepper; pulse to blend. Transfer to serving dish; let cool to room temperature.
You can also add roasted peppers( red, yellow or green)and onions to the recipe really taste yummy!


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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12/21/11 11:02 A

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OH MY OATMEAL BAKE
Ingredients
2 cups uncooked quick-cooking oats
½ cup Splenda brown sugar
1/3 cup raisins
1 tsp baking powder
1 ½ cups fat-free milk
½ cup applesauce
¼ cup egg beaters
non-fat cooking spray
Method
1. Preheat oven to 375 degrees.
2. Combine oats, Splenda brown sugar, raisins and baking powder in a medium bowl.
3. Combine milk, applesauce and egg beaters.
4. Add milk mixture to oat mixture; stir well.
5. Lightly spray an 8-inch square baking dish with non-fat cooking spray and pour oat mixture in.
6. Bake at 375 degrees for 20 minutes.
Serve warm
Yield: 5 servings (serving size: 2/3 cup)

Nutritional Information:
Calories………………..103
Fat ………….................0.8 g
Protein……………........4g


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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7/2/11 4:05 P

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Fresh Raspberry Breakfast Bread Pudding

5 to 6 cups coarsely crumbled or diced stale French bread, or rich white bread, crusts removed
1/2 pint container fresh raspberries
2 cups heavy cream
2 cups whole milk
1-1/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
Whipped cream for serving

Coat the slow cooker with butter-flavor nonstick cooking spray.
Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries. Repeat the layers, ending with the berries on top. In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F. Remove the lid and cook on HIGH for another 15 minutes.
Cover, turn off the cooker, and let the pudding stand to cool slightly. Serve warm or at room temperature, with whipped cream, if desired. Serves 6-8.

Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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2/2/11 10:09 A

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HAM LOAF WITH MUSTARD SAUCE

2 lb. ground pork
1 lb. ground ham
1 beaten egg
1 1/2 c. milk
1/4 tsp. salt
1 c. dry bread crumbs
3 tbsp. tomato soup
1/2 tsp. paprika
2 tbsp. chopped onion
2 tbsp. chopped green pepper
Onion slices

Grind pork and ham together. Mix all ingredients except onion slices and place in buttered 9 x 5 inch loaf pan. Put onion slices on top and bake at 350 degrees for 1 1/2 hours. Serve with mustard sauce.

MUSTARD SAUCE:

1/2 c. tomato soup
1/2 c. vinegar
1/4 lb. butter
1/2 c. prepared mustard
1/2 c. sugar
3 egg yolks

Combine all ingredients. Cook slowly on low heat until thick. Serve on ham loaf.


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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1/9/11 2:33 P

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Curried Turkey & Apple Pita

1/2 lb cooked turkey, cut into 1/2" cubes 227 g
1 medium green onion, finely sliced 1
2 tbsp lemon juice 30 mL
1 tbsp curry powder, or to taste 15 mL
1 medium apple, cored and diced 1
1/2 cup plain yogurt 120 mL
1/4 cup apple sauce 60 mL
salt and pepper, to taste
4 leaves, Boston lettuce or your choice 4
2 pita pockets, each cut in half 2
1/4 cup sliced almonds, toasted 60 mL

Directions: In a medium bowl add the turkey, green onion, lemon juice, curry powder, apple, yoghurt, apple sauce and gently fold together. Adjust seasoning. In each of the pita halves place a leaf of lettuce. Divide the turkey mixture in four and fill each pita half. Sprinkle with toasted almonds. Serve and enjoy.Makes 2-4 servings.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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1/1/11 1:32 P

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Chicken Enchilada Casserole

4 boneless skinless chicken breast halves
1 - 10 ounce can condensed cream of mushroom soup
1 - 10 ounce can condensed cream of chicken soup
1 - 10 ounce can diced tomatoes with green chilies, mild or hot
10 flour tortillas
2 cups shredded cheddar cheese


Boil chicken until cooked through. Drain and cool. When cool enough to handle, tear the chicken apart.

Preheat oven to 375°F.

In a large bowl combine the chicken, both soups, and tomatoes. Mix well.

Cut the tortillas into fourths. In a large 9"x13" baking dish layer tortillas, then chicken mixture and cheese. Repeat another layer or two, until chicken mixture and cheese are gone, making sure the top layer is cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.

Great served with sour cream and salsa.

5 Servings



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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12/2/10 10:09 P

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Tuna Salad Sandwich

Tuna: 1 can, drained
Pickles: 2 tbsp, chopped
Celery: 1-2 tbsp, chopped
Yogurt: 1-2 tbsp
Mayonnaise: 1-2 tbsp (or same amount of cream cheese)
Hard boiled egg: 1, peeled and chopped
Dried dill: 1 tbsp
Fresh lemon juice: 1/2-1 tbsp
Salt and pepper
Sliced tomatoes (optional)


Directions:

1. In a bowl, combine all ingredients and mix thoroughly. Taste and adjust the seasoning and lemon juice.

2. Serve the tuna salad with sliced tomatoes and toasted breads.




Edited by: ANGELMOM37 at: 12/2/2010 (22:10)
Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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11/5/10 12:10 P

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Crustless Zucchini Quiche

Preheat oven to 375F/190C.

1 medium zucchini, in one inch/2 cm cubes

2 cups/500 mL cottage cheese

3 eggs, beaten

1 cup/250 mL Cheddar cheese, cubed

3 Tbsp/45 mL melted butter

3 Tbsp/45 mL flour

1 clove garlic

1 tsp/5 mL dried basil

1/2 tsp/2 mL salt

1/4 tsp/1 mL pepper

Grease a pie plate.
In a bowl, combine all of the ingredients. Mix well.
Pour into the pie plate.
Bake for at least 1 hour, until a knife inserted in the middle comes out clean.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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10/11/10 9:17 A

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Cauliflower and Broccoli Melt

1 bag (16 ounces) frozen broccoli florets, thawed and drained
1 bag (16 ounces) frozen cauliflower, thawed and drained
1 cup mayonaise
3 tablespoons dijon mustard
1/2 teaspoon salt
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees. Combine the first 5 ingredients until veggies are evenly coated. Pour into a greased 1 1/2 quart baking dish. Sprinkle with cheese. Bake 25-30 minutes or until heated through and cheese is melted. Great as a side dish or as a topping on baked potatoes.


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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8/15/10 6:32 P

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Mom I'm Hungry" Snack Mix

Ingredients
3 cups Cheerios
3 cups Corn Chex
1 cup Kashi Cinnamon Harvest (This is similar to Shredded Wheat. I break the pieces in half.)
1/4 cup mini chocolate chips
1/4 cup peanut butter baking chips
3 boxes of miniature raisins

Directions
Measure out cereal and place in a plastic zipper bag. Add chips and raisins and shake it up. Shake before each serving to mix the chips and raisins. Makes approximately 12 - 2/3 cup servings.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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7/6/10 9:27 P

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Ultimate Crock Pot Lasagna

Rich, explosive tomato flavors and garlic and onion-rich ground beef will turn your crock pot into a lasagna factory.


1 lb. ground beef
1 large onion
2 cloves garlic
1 can (29 ounce) tomato sauce
1 cup water
1 can( 6 ounce) tomato paste
1 tsp salt
1 tsp dried oregano
1 pack (8 ounce) no cook lasagna noodles
4 cups shredded mozzarella cheese
1 and 1/2 cup small curd cottage cheese
1/2 cup grated Parmesan cheese
Brown in skillet: beef, onion, garlic. Drain.
Add tomato sauce, water, paste, salt, and oregano and mix well.
Spread 1/4 sauce in ungreased 5 quart cooker, arrange noodles (break when needed), combine cheeses and spoon 1/3 over noodles, repeat layers twice, top with remaining sauce.
Cover and cook on low 4 to 5 hours or until noodles are tender.
Enjoy your crock pot lasagna.





EASY CROCK POT LASAGNA

1 pound chuck or 1/2 pound chuck
1/2 pound ground turkey
1 tsp Italian seasoning
1 28 oz jar spaghetti sauce (your favorite)
1/3 cup water
8 lasagna noodles
1 4 1/2 oz can mushrooms
1 15 oz carton ricotta cheese (optional)
2 cups shredded mozzarella cheese
Brown meat and seasoning, drain.
Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.
Layer with beef mixture, sauce and mushrooms.
Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.
Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.
Cover, cook on high 1 hour.
Reduce heat and cook on low 5 hrs.
Yield: 4 servings
I swear this works and in a large crock pot, the cooking time is even slower.


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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5/3/10 11:00 P

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Easy Chicken Curry Recipe

INGREDIENTS:
• 300-400 grams chicken cut into chunks
• 1 large white onion, chopped
• 2-3 cloves garlic, minced
• 1/4 cup (60ml) olive oil
• 8 fl.oz (240ml) chicken stock
• 28 oz (796ml) can plum tomatoes, including juice
• 2-3 tablespoons (30-45ml) curry powder (to taste)
• salt to taste
• 1 cup (250ml) frozen peas
• 2 tbsp (30ml) fresh lemon juice
• almond slivers
• dried raisins
METHOD:
Sauté chicken in olive oil and add onions and garlic after a few minutes.
Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.
Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes.
Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.
Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice.
Simmer an additional 5 minutes and serve.
Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves.
Serve with steamed rice and roti flatbread.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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3/20/10 8:03 A

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Quick Breakfast Fruit Pita

• Preparation time: 5 minutes
1⁄2 banana, crushed 1⁄2
1 tbsp flaxseed (ground or whole) 15 mL
1 tsp pumpkin seeds 5 mL
1 6-inch (15 cm) pita 1
1 strawberry, hulled and thinly sliced 1
1. In a small bowl, combine banana, flaxseed and pumpkin
seeds.
2. Toast pita and cut open. Stuff with banana mixture and
place slices of strawberry on top. Eat while still warm from
the toaster.




Minestrone with
Turkey Sausage

• Preparation time: 20 minutes / Cooking time: 80 minutes
1 tbsp vegetable oil 15 mL
1 lb turkey sausage, cut into chunks 500 g
1 clove garlic, minced 1
1 large onion, chopped 1
1⁄2 cup diced celery 125 mL
1⁄2 cup diced carrot 125 mL
1⁄2 cup diced green bell pepper 125 mL
1 can (28 oz/796 mL) tomatoes 1
4 cups reduced-sodium chicken broth 1 L
1 bay leaf 1
2 tbsp chopped fresh parsley 25 mL
1 tsp salt 5 mL
1⁄2 tsp dried basil 2 mL
1⁄4 tsp dried thyme 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
1 can (19 oz/540 mL) kidney beans, 1
drained and rinsed
1 cup tubetti pasta or other tiny pasta 250 mL
Freshly grated Parmesan cheese
1. In a large saucepan, heat oil over medium heat. Sauté
sausage, garlic, onion, celery, carrot and green pepper
until sausage is browned and vegetables are softened,
about 10 minutes; drain fat. Add tomatoes, broth, bay leaf,
parsley, salt, basil, thyme and pepper; bring to a boil.
Reduce heat, cover and simmer for 1 hour. Add beans and
pasta; simmer until pasta is tender, about 10 minutes.
2. Ladle into bowls and sprinkle with Parmesan cheese.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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1/10/10 10:07 P

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Small Tuna Pies

• Preparation time
10 mins
Cooking time
20 mins
Servings
8
Children love this easy-to-make recipe. If you don't want to use tuna, substitute it with salmon.
Ingredients
1. 1 tin (170 g) tuna
2. 1/4 cup (65 mL) mayonnaise
3. 1 soft-boiled egg
4. 2 green onions
5. Salt and pepper, to taste
6. 1 roll of Pillsbury crescent dough
7. Mozzarella cheese
Steps
1. Combine the first 5 ingredients.
2. Place the dough in 8 muffin cups and fill with the mixture.
3. Sprinkle with the cheese and bake at 350 F (180 C) until the pastry is golden brown



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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1/7/10 10:33 P

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Spinach and Yogurt Dip

Main Ingredients:

Spinach: 1 package frozen (about 1 pound)
Yogurt: 3 cups
Onion: 1 small
Salt: 1/4 tsp (or to taste)
Pepper: 1/8 tsp (or to taste)
Vegetable oil: 1 tbsp

Directions:

1. Cook the frozen spinach according to the package instruction. Drain the excess water completely.

2. Slice the onion. Heat the oil in a frying pan over medium heat and fry onion for 5 minutes or until golden.

3. In a medium bowl, mix together the spinach, fried onion, yogurt, salt and pepper.

4. Chill until serving. You can decorate the dish with some herbs (such as dried mint) and/or whipped cream.


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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1/7/10 10:29 P

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Tuna and white bean salad


Main Ingredients:

Tuna: 1 can (190 grams), drained
White bean: 1 can (540 ml), drained
Pickles: 1/2 cup, chopped
Fresh parsley: 1-2 tbsp, chopped
Fresh mint: 1 tbsp; chopped
Onion Spring: 1-2 tbsp, chopped
Red bell pepper: 1/4 cup, chopped
Fresh lemon juice: 1-2 tbsp
Olive oil: 1-2 tbsp
Salt and pepper


Directions:

1. In a bowl, combine all ingredients and mix thoroughly.

2. Taste and adjust the seasoning, lemon juice and olive oil.




Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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9/28/09 3:34 P

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Breakfast Berry Bread Pudding (Crock Pot Recipe)

Cook Time
1 hour on LOW
2 hours on HIGH
Slow Cooker
6 - 6.5 Quarts


Ingredients
8 cups 1 inch cubed bread, preferably dense loaf of Italian or sourdough
3 cups sliced fresh strawberries
2 cups fresh blueberries
7 large eggs, beaten
7 cups milk (1% or greater)
2 tablespoons vanilla extract
2 1/2 tablespoons cinnamon
1 ½ cups brown sugar (increase to 2 cups if making bread pudding for dessert)
Directions
1. Butter the inside of the Crock-Pot® slow cooker stoneware.
2. Place the bread and berries into the stoneware and toss to combine.
3. Combine the remainder of ingredients in a separate bowl and whisk to blend.
4. Pour over bread and berries and toss to blend.
5. Set Crock-Pot® slow cooker to High and cook for 2 hours. Turn to low and cook for 1 – 1 ½ hours more.
6. Remove stoneware from heating unit and allow to cool and set prior to serving.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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9/28/09 3:33 P

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Sweet Potato Sausage Bake with Maple Syrup

A savory-sweet breakfast casserole with bread, sausage, sweet potatoes, pumpkin and maple syrup.

Ingredients
• 1 12 ounce package breakfast sausage
• 12 eggs
• 2 15 ounce cans sweet potatoes or yams, drained and mashed
• 1/4 cup brown sugar
• 1 12 ounce can evaporated milk
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon maple flavoring
• 15 slices whole grain bread, cubed
• 1 20 ounce can crushed pineapple, undrained
• 1/4 cup maple syrup
• 2 tablespoons butter

Method
Preheat oven to 350 degrees and grease a 13 X 9 baking dish. In a large skillet, cook sausage over medium high heat until browned. With a slotted spoon, remove to a paper towel lined plate to drain. When cool, cut into 1/4 inch slices. In a large bowl, whisk eggs, sweet potatoes, brown sugar, milk, pumpkin pie spice, salt and maple flavoring. Fold in bread and sausage. Transfer to prepared baking dish and bake 40-45 minutes, or until set in center. Meanwhile, in a medium saucepan, heat pineapple and maple syrup until hot and bubbling. Add butter and stir until melted. To serve, cut casserole into squares and top with pineapple sauce.


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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6/16/09 10:19 A

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Slow-Cooker Chicken Posole
Serves 4
Active Time: 10 minutes
Total Time: 3 hours 30 minutes

INGREDIENTS
1 can (15 oz) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz) mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
5 chicken thighs
(1 1⁄2 lbs), skin removed
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)

PREPARATION
1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1⁄2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.
2. Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips

Per serving: 262 cal, 22 g pro, 26 g car, 5 g fiber, 7 g fat (1 g sat fat), 80 mg chol, 1083 mg sod




Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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Posts: 5,299
5/15/09 10:45 A

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Breakfast Pizza
8 servings Prep: 25 minutes
Bake: 10 minutes



Ingredients

Nonstick cooking spray
1-1/2 cups frozen loose-pack diced hash brown potatoes with peppers and onion
1 clove garlic, minced
1-1/2 cups refrigerated or frozen egg product, thawed, or 6 eggs, beaten
1/3 cup fat-free milk
1 tablespoon snipped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 14-ounce Italian bread shell (Boboli)
1 cup shredded part-skim mozzarella cheese (4 ounces)
2 plum tomatoes, halved lengthwise and sliced
1/4 cup shredded fresh basil

Directions

1. Preheat oven to 375 degrees F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until the vegetables are tender.

2. In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat.

3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes, and the remaining cheese.

4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil. Cut into wedges to serve.





Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
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Posts: 5,299
1/14/09 5:51 P

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Cinnamon-Oatmeal Muffins

Ingredients

• 1 1/2cups all-purpose flour
• 1 Tbl baking powder
• ¼ tsp salt
• 3/4cup quick-cooking oats, uncooked
• 2/3 cup brown sugar
• ¾ tsp ground cinnamon
• ¾ cup skim milk
• ¼ cup unsweetened applesauce
• 1 ½ Tbl vegetable oil
• 3 egg whites
• nonstick vegetable spray

Directions

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
2. Combine milk, applesauce, oil and egg white; add to dry ingredients, stirring just until dry ingredients are moistened.
3. Spoon batter into 12 muffin pan cups coated with cooking spray, filling each three-fourths full.
4. Bake at 400º F for 18 to 20 minutes or until golden. Remove from pan immediately.

Makes 12 servings. Per Serving: 1 Starch, 1/2 Fat.
Nutrition Info Per Serving
Calories 133
Carbohydrate 12g
Protein 3.8g
Fat 2.3g
Cholesterol 10mg
Sodium 98mg


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:29 P

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Baking Mix Muffins

2 ¼ cup baking mix ¾ cup water
¼ cup sugar 1/3 cup vegetable oil
1 egg

Mix dry baking mix and sugar. Add egg, water and vegetable oil to dry ingredients. Mix only enough to moisten flour. The batter will be lumpy. Fill greased muffin tins twothirds full. Bake at 400° for 20 minutes.
*For an added surprise fill muffin cup halfway and then add a spoonful of jelly. Top with more batter. Add raisins, cinnamon or nuts for gourmet muffins.
Makes 12-15 muffins.




Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:29 P

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Homemade Granola

3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
5 cups oatmeal
1/2 cup dry milk
3/4 tsp. cinnamon
pinch of salt
1/2 cup raisins

Mix brown sugar, oil and honey in a saucepan. Bring to a boil and heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour syrup over dry mixture and mix well. Bake at 375° for 10 minutes. Stir occasionally. Let cool in pan. Add raisins and stir. Store in an airtight container. You can also add wheat germ, coconut, nuts, dates and other dried fruit but this will increase the cost of the granola. Makes 5 cups.




Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:27 P

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Overnight Coffee Cake

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk

Topping:

1/2 cup brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg

Sift first 5 ingredients and set aside. Cream margarine and sugars. Add eggs and beat well. Add dry ingredients alternating with buttermilk. Spread in well greased 9 x 13 pan. Mix topping ingredients and sprinkle on top of batter. Cover with foil and refrigerate for 8 hours or overnight. Bake for 45 minutes at 350°. To test, insert a toothpick in it and when it comes out clean you know it is done.

This is an easy recipe to half.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:27 P

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Breakfast Puffs

2 cups baking mix 1/2 cup milk
1/4 cup sugar 1 egg
1/4 tsp. nutmeg 1/2 cup butter or margarine, melted
2 Tbsp. butter or margarine, 2/3 cup sugar
softened 1 tsp. ground cinnamon

Heat oven to 400°. Grease 24 mini muffin cups. Mix baking mix, sugar, nutmeg, margarine, milk and egg. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Bake 10 minutes. Mix sugar and cinnamon in a bowl. Quickly roll the puffs in melted margarine, then in the cinnamon and sugar mixture. Makes 24 puffs.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:25 P

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Pumpkin Pancakes

2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)

Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce

1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice

Mix together until well blended.


Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:24 P

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Baking Mix Pancakes

2 ¼ cups baking mix 1 ½ cups water
¼ cup sugar 2 Tbsp. vegetable oil
1 egg

Mix ingredients until moist. The batter should be lumpy. Cook on a hot greased griddle. Flip when bubbles break on the surface and the edges begin to dry.
Makes 15-18 medium pancakes.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:23 P

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Baking Mix Biscuits

2 ¼ cups baking mix
2/3 cup water or milk

Mix lightly until dough forms a ball. Turn onto a lightly floured surface. Knead 10-12 times. Roll dough about ½ inch thick. Cut with a 2-inch cutter or the rim of a glass dipped in flour. Bake at 450 for 1012 minutes on an ungreased cookie sheet. For drop biscuits, use 1 cup water and drop by tablespoonfuls onto a baking sheet. Makes one dozen.
|*For cheese biscuits, add ¼ cup cheddar cheese.





Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
ANGELMOM37's Photo ANGELMOM37 SparkPoints: (0)
Fitness Minutes: (23,195)
Posts: 5,299
10/10/08 8:22 P

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Baking Mix

9 cups flour 2 tsp. salt
2/3 cup dry milk 1 cup shortening or
3 Tbsp. baking powder
½ shortening and ½ butter*

Mix flour and other dry ingredients. Cut in shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.

This recipes uses a 5-pound sack of flour when doubled.
*Refrigerate if using butter.



Tracy -Guelph,Ontario


I'M ON MY WAY!

My highest weight: 303.4
Current weight : 180
Mini goal: 200
Goal weight : 140
Total weight loss so far:125.4 lbs
Team:
Eating on a Budget


 current weight: 180.0 
303.4
262.55
221.7
180.85
140
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