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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
12/20/20 5:33 A

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Easy Ham and Hashbrown Casserole Bake

Makes 8 Servings (approximately 1 cup per portion)
Ingredients
8 ounces lean ham (we chopped ours into 1in slices)
16 ounces frozen hashbrowns
6 eggs
8 slices 2% Milk American Cheese
½ bell pepper, chopped
½ yellow onion, chopped
1/8 cup shredded cheddar cheese
¼ teaspoon seasoned salt
¼ teaspoon salt
¼ teaspoon black pepper

Instructions
Preheat oven to 400°F
Spray a 9"x13" with non-stick spray (note, I show using two 8"x8" pans since my 9x13" was in use already, but either will work) and set aside.
In a small non-stick skillet, cook diced onion and bell pepper until tender. I add a small amount of water or chicken broth to prevent sticking.
Once vegetables are finished cooking, set aside.
Spread the hashbrowns over the bottom of the casserole dish and sprinkle with the salt and pepper.
In a small bowl, beat eggs and seasoned salt until frothy.
Pour the eggs over the hashbrowns then top with cooked bell peppers and onions.
Top with sliced cheese then slices of ham
Sprinkle the top with ⅛ cup shredded cheddar cheese
Bake at 400°F for 20 minutes or until eggs cooked through and cheese is melted and bubbling on top.

Nutrition Information
Calories: 182 Fat: 7.1 Saturated fat: 3.1 Carbohydrates: 14.5 Sugar: 1.9 Sodium: 786 Fiber: 1.6 Protein: 15.5 Cholesterol: 147

__________________________________


Mixed Berry Baked Oatmeal Recipe
Serves: 4
Ingredients
2 cups rolled oats
¼ cup unpacked brown sugar
1 teaspoon baking soda
1 cup unsweetened almond milk
½ teaspoon ground cinnamon
1 egg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups frozen mixed berries

Instructions
Preheat oven to 350 degrees
Spray the bottom of an 8"x8" pan with non-stick cooking spray.
In a large bowl, mix together oats, brown sugar, cinnamon, baking soda, and salt until well combined.
Add in almond milk, egg, and vanilla extract and blend until oats are wet and ingredients well incorporated.
Spread 2 cups frozen mixed berries across the bottom of the baking dish.
Top the berries with the oatmeal mixture.
Bake for 30-35 minutes at 350 degrees or until the top is golden brown and berries are bubbling.

Nutrition Information
Calories: 265 Fat: 4.9 Saturated fat: .9 Carbohydrates: 46.1 Sugar: 14.7 Sodium: 528 Fiber: 6.9 Protein: 7.5 Cholesterol: 41

__________________________

Chicken Broccoli Mac and Cheese
servers 6
Ingredients
1 cup of Broccoli Florets
1 cup fat-free shredded cheddar cheese (zero pts per 1/4 cup)
2 chicken breasts shredded (about 1 cup shredded)
1 cup of mushrooms chopped
1 box of macaroni and cheese (Great Value thick and Creamy) (23 points)
Instructions
Pressure cook chicken in the Instant Pot for 15 minutes (mine was pre cooked)
Saute broccoli and mushrooms in a skillet
Cook macaroni and cheese per box instructions
Add all ingredients to a baking dish cover with shredded cheese
Bake for 15 minutes
Serve and enjoy

Sorry don't know Nutrition values

______________________________

This is just a few of my recipes if you would like more check out Pintertest or go to your search file and type in WW Blue Plans and pick which one you would like to make
Enjoy



Edited by: VITCHY-VICKI at: 12/20/2020 (06:16)
V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
10/9/18 4:57 A

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www.ketoconnect.net/keto-pig
s-in-a-bla
nket/



Keto Pigs In A Blanket

Servings: 4 Servings

Ingredients

4 medium hot dogs
1/2 cup Shredded mozzarella cheese
3/4 cup Almond Flour
1 large Egg
1/4 tsp Baking powder
1/4 tsp garlic powder
1/2 tsp Pink Salt
1/2 tsp Sesame Seeds

Instructions

Cut each hot dog into 3 equal sized pieces and set aside.
Melt mozzarella in microwave and add almond flour and egg. Combine well.
Add baking powder, garlic and salt. Combine well.
Form dough in hands and split into 12 equal sized pieces and roll into dough.
Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape.
Place each hot dog piece into the dough and wrap like a blanket.
Sprinkle with sesame seeds (press down so they stick to dough).
Place pigs in 350 degree oven for 17-20 minutes.
Serve warm and enjoy!

Recipe Notes

The nutrition listed is per serving.
The entire recipe makes 12 pigs in a blanket.
This recipe makes 4 servings which means that 1 serving is 3 pigs in a blanket.
Net Carbs: 5g
Nutrition Facts
Keto Pigs In A Blanket
Amount Per Serving
Calories 332.25 Calories from Fat 248
% Daily Value*
Total Fat 27.5g 42%
Total Carbohydrates 7.25g 2%
Dietary Fiber 2.25g 9%
Protein 16.25g 33%
* Percent Daily Values are based on a 2000 calorie

V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
11/20/15 9:38 A

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Hunter Pudding

2 cups sugar (could use less I think)
1 cup butter or marg
4 eggs
Mix these together then add
1 tsp cinn
1/2 tsp nutmeg
4 cups old sweet rolls, donuts, cake (what ever you have that is sweet)
2 cups milk
1 tsp baking soda (dissolved in the milk)

can add:
1 cup nuts
1 cup raisins

put in 13 x 9 pan
Bake at 350*
for 45 min

you can put lemon sauce on top each serving if you want.




Bread pudding

4 cups old bread
3/4 tsp cinnamon
2 Tbsp butter or marg
1/2 - 1 cup raisin's (if you like them)
mix together set aside then mix
5 eggs
3/4 cup sugar
1 tsp vanilla
1 1/2 - 2 cups milk
then add dry stuff.

Mix together
put in 9 x 13 pan
Bake at 350*
for 1 hour

We like to put Hard Sauce or Lemon Sauce or Carmel Sauce on top

Hard Sauce

1 cup water
2 Tbsp Cornstarch
1/4 cup sugar
1 - 1 1/2 Tbsp vinegar

Heat on stove until thick

any questions give me a call 402-643-2868

V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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NNZOOM's Photo NNZOOM Posts: 16,916
11/12/15 6:51 A

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Mincemeat Cookies

1 cup shortening (I use ½ cup butter, ½ cup vegetable oil)
1 ½ cups sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (9 ounce) package “None Such” Condensed Mincemeat, crumbled
(This comes in a small box, and is pretty much “solid”, kinda like dried dates.)
(I add a half cup chopped pecans… but they are optional. Not in the original recipe)

Lemon Glaze (recipe follows)

Preheat oven to 375 degrees.. In a large bowl, beat shortening and sugar until fluffy. Add eggs; beat well. Stir together remaining dry ingredients; gradually add to shortening mixture. Mix well. Stir in “None Such” mincemeat (and pecans). Drop by rounded teaspoonful, 2 inches apart, onto greased baking sheets. Bake 8 to 10 minutes or until lightly browned. Drizzle with glaze while warm (optional). Cool. Store covered.

Lemon glaze: In a small bowl, whisk 3 cups confectioners’ sugar into ¼ cup lemon juice. Spoon or brush glaze onto warm cookies.


Nancy
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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
11/7/15 9:13 A

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Old Fashion Sugar Cookies

4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 cup oleo or butter
1 1/2 cups sugar
1 egg
1/2 cup sour cream
1 tsp. vanilla or almond extract

Mix sugar & egg until light and fluffy add sour cream and flavorings then add dry ingr. Mix well refrigerate for 2 hrs (I only do 1/2 to 1 hr) Roll dough on floured surface and cut with cutters. Sprinkle with color sugar before baking.
Bake at *350 for 10 - 12 min or until golden brown.

Paint brush cookies
Put a little evaporated milk in a few small cups add your food coloring and paint on cookies with paint brush.

V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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CMATOLTSY's Photo CMATOLTSY Posts: 3,936
3/4/15 7:02 P

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Chicken Mozzerella with sun dried tomatoes

Sautee garlic and sundried tomatoes in olive oil that comes in tomatoes do it on high so tomatoes get nicely charred, remove tomatoes, sautee chicken lightly salted and spinkled with a little paprika for color. To that you add half and half and mozzarella cheese. Make sure to reserve some pasta water to add at end to make less thick. Final step is to add spices to taste, basil, crushed red pepper flakes and salt.

Ingredients:
• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb chicken breast tenders
• salt
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste


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NNZOOM's Photo NNZOOM Posts: 16,916
10/28/14 6:42 A

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Quinoa and Mushroom-Stuffed Butternut Squash
(Serves 6-8)

Ingredients

4 lbs. butternut squash; 2 regular-sized squashes
2 cups quinoa
1 cup chanterelle mushrooms, sliced (any mushroom will do)
1/2 cup white onion, chopped
½ cup parmesan
3 tablespoons olive oil, separated
2 cloves garlic, minced
water
salt and pepper, to taste


Directions

Preheat oven to 450º F
Cut squashes in half, take the seeds out and place, cut side up, in two 11x7 baking dishes. Season with salt, pepper and olive oil (one tablespoon per squash), and add 1/4 inch of water to baking dishes.
Cover baking dishes with foil and bake for around 40 minutes, or until tender when pierced with a fork.
Reduce oven temperature to 375º F
In a small pot, bring 4 cups water to a boil and then add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until quinoa has absorbed all water. Remove from heat.
In a pan, heat remaining olive oil and sauté mushrooms and onions on medium heat. Add in the garlic after a few minutes. Cook until fragrant and onions are translucent.
After squash has cooled, scoop out the insides, leaving about a 1/4 inch of flesh.
In a large bowl, combine quinoa, butternut squash, mushrooms, onions and garlic, and parmesan cheese. Mix well and season with salt and pepper.
Spoon mixture back into the hollow butternut squashes and return them to the over to back for 20-25 minutes, or until top is golden brown.

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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
10/25/14 8:34 A

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Cauliflower Pizza Crust

1/4 cup egg beaters (33cals)
1/4 cup 2% Milk Cheese "Shredded" your choice of flavor Cheddar or Mexican or ?? (70 - 90 cals depending on which cheese you use)
(any cheese is ok as long as you only use the 2% Milk kind)
1 cup grated RAW cauliflower (25cals)

Preheat oven to 425*
Place parchment paper on a cookie sheet and Spray with non-stick cooking spray
in Bowl combine cauiflower, cheese, egg beaters
Spoon mixture on pan and thin out to look like a pizza shape (size of a dinner plate)
Bake for about 25min then take out flip it over and bake for 5 more min then take out put topping on and bake 5 more min with topping

Buffalo or BBQ Chicken Topping

2.25 oz Chicken breast cut into small pieces
2 Tbsp - Hot Sauce (5cals a Tbsp depending what you use) or BBQ Sauce (mine has 35cals a Tbsp depends what you use - so I only used 1 Tbsp not 2 )
1 Tbsp - Fat Free Ranch dressing (mine had 40cals)
1 Tbsp - Fat Free Cream Cheese (mine had 5cals)
1/4 cup 2% Milk cheese your choice of flavor Cheddar or Mexican or?? (70- 90cals depending what cheese you use)

in bowl mix the Sauce, ranch dressing, cream cheese then add chicken
then when pizza is done in oven put on top and bake for 5 min like it says above
"You can add tomatoes or mushrooms or what every else you would like on your pizza"





Revolutions Rolls - Flourless Buns

Ingredients:
3 eggs at room temp (216cals)
3 tablespoons light cream cheese at room temp (15cals)
A pinch or 1/16 tsp cream of tartar
1 packet splenda (or what ever brand of sugar you use)

Instructions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar to whites. Beat whites on high until stiff peaks form. Set aside.

Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.

Bake at 350 for 25 minutes or less (until brown on top) They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again!

Makes 6 Rolls or 3 servings
(1 Roll has 38.5cals)

these are great for sandwiches or pizza bottoms or ?? they are so good
if you want more good recipes that I used for Medifast meals go to
www.sandyskitchenadventures.com/p/me
di
fast-recipes-only.html


Edited by: VITCHY-VICKI at: 10/25/2014 (08:35)
V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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NNZOOM's Photo NNZOOM Posts: 16,916
1/31/14 7:20 A

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Albondigas Soup (Mexican meatball soup)

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed


Directions

1.Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
2.Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
3.Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

(I put it all in a slow cooker after browning and draining the meatballs. Cooked it about 8 hours)


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CMRECTOR's Photo CMRECTOR Posts: 5,927
1/1/14 10:07 A

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FUDGE WREATH

2 cans sweet condensed milk
1 bag semisweet chocolate chips
1 bag milk chocolate chips. Or use two milk chocolate and not semisweet

Bring milk just to a boil. Add chips and stir until well mixed. While milk is heating
, wrap one of milk cans in plastics wrap. Put in center of round container. When chips mixed pour around can. Decorate if desired. I used cinnamon cookie decorations and green gumdrops to look like holly. Refrigerate until set.

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NNZOOM's Photo NNZOOM Posts: 16,916
12/28/13 7:56 A

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EGG NOG

4 eggs, separated (Sometimes I use 5)
1 C Sugar
1 T Knox gelatin soaked in 1T cold water
1 C hot milk (very hot, but not curdled)
1 pt cream, whipped
1 C whisky (I use bourbon… but Southern Comfort or rum can be used. Whatever you like)

In a large mixing bowl, Beat egg yolks till thick. Gradually add sugar. Gradually add whisky. Add hot milk to gelatin and water. When dissolved, (This is the critical part… if the gelatin mixture is “grainy” or the gelatin isn’t completely dissolved… dump it and start it over. Usually if the milk is hot enough and your stir, it will be okay) add to yolk mixture. Cover with plastic wrap and refrigerator. When slightly set (a couple of hours) add (fairly stiffly beaten) whipped egg whites and whipped cream (again, fairly stiffly beaten… but not TOO much!). The egg nog will be stiff, almost like “soft serve” ice cream, and must be eaten with a spoon. Will keep in most refrigerators (not mine!) for several days. As you can see… this is NOT a “diet” recipe!
You may sprinkle with nutmeg... but I don't, because I don't care for it.


Nancy
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CMRECTOR's Photo CMRECTOR Posts: 5,927
7/18/13 7:13 P

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FRUIT COBBLER

2 -16 OZ bags frozen fruit
1 box white cake mix
1-12 oz can lemon lime diet soda

Preheat oven to 350

Place both bags frozen fruit in 9 x 13 pan. (Do not thaw)
Sprinkle cake mix over frozen fruit.
Pour entire can of soda over mixture

Cover with foil and bake 20 minutes. Uncover and bake an additional 40 minutes. Cool and serve with lite kool whip.

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NNZOOM's Photo NNZOOM Posts: 16,916
5/28/13 7:06 A

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Pie crust. (FOOL PROOF!)

Pie Crust:
(1 pie crust)

1 cup flour
Salt (about a half teaspoon? I never measure it!)
5 Tablespoons shortening (I use vegetable oil)
3 Tablespoons COLD water.

Mix the flour and salt…. Add the oil/shortening and mix well (it will be “grainy” looking.)
Then add the cold water and mix well. It will make sort of a “ball”. Then roll out (on a floured surface… I use waxed paper) to the desired size.
You can double this recipe to make two crusts, but it doesn’t work well to make more than that…. Easier just to start over if making multiple pies.


Nancy
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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
4/27/13 7:54 A

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Apple Crisp w/cake mix

Need a 9 x 13 pan
6 - 8 apples peeled and cut into pieces put in pan
add 1 cup water
Mix together in another bowl (crumb topping)
1 white cake mix
1 cup brown sugar
1 tsp cinnamon
1 stick soft butter or marg.
then put on top of the apples and water (do not mix in just put on top)
Bake at 350* for 50 - 55 min

V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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NNZOOM's Photo NNZOOM Posts: 16,916
9/15/12 7:00 A

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Chocolate Tofu Pie

2 packages of Silken or Soft Tofu (NOT medium or hard tofu)
1 large pkg. chocolate chips, 12 or 16 oz. (Ghiradelli's 60% dark chocolate is best). You must use chips. Do not use other forms of chocolate.
1 graham cracker pie crust

Put tofu in food processor or blender and blend until smooth.
Melt chocolate chips. Add to tofu and blend until full incorporated.
Put mixture in crust. Put in fridge for at least 4 hours. It's better if left in overnight. Then enjoy something that tastes decadent but is made with tofu so is fairly healthy.

I served it with a little kool-whip. This is VERY RICH so serve in very small pieces. Roger loved it. He could not believe it was made with tofu.
I could not find the dark chips so I used Ghiradelli semi-sweet and it turned out OK. This makes a big pie.


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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
8/24/12 7:01 A

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This recipe is from another Team

Pumpkin Granola Bars

The Ingredients.
serves at least 12
(freezes well, the raisins will get hard, but then soften again)

5 cups of rolled oats
3/4 cup canned pumpkin puree
1/2 to 3/4 cup honey (start with the smaller amount)
1 cup almonds, toasted pumpkin seeds, sunflower seeds or whatever you'd like to try!
1 cup dried cranberries/raisins or mixture (add last hour)
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt

The Directions.
Use a large slow cooker -- I used a 6.5-quart. It's not a typo that I didn't add any butter or oil; I wanted to see if it would work without any, and it did! The pumpkin helped to coat the oats and provided enough moisture to keep it from burning and the honey did a good job of providing sweetness and a bit of a binder.

Stir everything but the dried fruit in. The honey will be gloppy--- just stir the best you can. Cover, and cook in a vented slow cooker (prop lid open with chopstick or wooden spoon) on high for 4 hours, stirring every 30 minutes or so. Add dried fruit the last 30-minutes to an hour. When you're happy with the texture and the consistency, it's done!
Let cool completely-- the oats will get a bit harder and crispier after cooling (you can spread it all out on layers of foil or paper towels or parchment paper on the counter to speed up the cooling process).
Store in an airtight container in either the fridge or the freezer.


V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
7/9/12 7:49 A

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Recipe from Linda - thanks Linda

Recipe for Potato Pancakes: I kind of "feel" my way through .... approximately ,

4 large russet potatoes ....... hand grate on "fine" grater side. Not coarse

1 - 2 onions ...... depends on size .... again, hand grate on "fine" grater side. (get ready for watery eyes!)

2 beaten eggs

1/4 - 1/2 cup flour ...... want consistency of pancake batter

1 tsp. salt

Mix well

Drop into hot skillet with approx. 1/2 " oil. Pat them down to make pancake. Turn over when brown on one side .... again, pat down and fry until other side is golden.

Great topped with sour cream or apple sauce or butter & sugar.

My neighbors use ketchup !!!

NOT FATTENING !!!


V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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JODIEC79's Photo JODIEC79 Posts: 2,381
5/31/12 7:07 P

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Recipe from CMRECTOR...Thanks Carol

RHUBARB-STRAWBERRY SAUCE

1/4 C sugar 1/4 C orange juice
2 C rhubarb in 1/2 in slices ( can use frozen rhubarbP
2 tsp corn starch 1 TBLS water
1 C strawberries sliced

1. In small saucepan, combine sugar and orange juice. Bring to boil. Add rhubarb. Return to boiling Lower heat. Cover and simmer for 5-7 minutes until rhubarb is nearly tender. Drain rhubarb and reserve syrup.

2. If necessary, add water to syrup to make 2/3 C. Pour syrup in sauce pan. Stir together corn starch and water. Stir into syrup. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

3. Gently stir in rhubarb and strawberries. Cover and cool 1 1/2 -6 hours.

Makes 6 servings 61 calories per serving, 0 g fat, 0 g cholestral, 2 g sodium

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NNZOOM's Photo NNZOOM Posts: 16,916
5/31/12 3:46 P

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Baked Salmon with Tomatoes, Spinach & Mushrooms

(This recipe is easy, elegant, healthy and YUMMY!)

4 salmon fillets (4 oz. each)

2 cups chopped fresh spinach

1 cup sliced mushrooms

1 medium tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

PLACE salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.

MIX remaining ingredients until well blended; spoon over salmon.

BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.


Substitute: Almost any Italian dressing would work.
Substitute: red snapper or orange roughy fillets for the salmon fillets.

Calories
190
Total fat
7g
Cholesterol
60mg
Sodium
320mg














Nancy
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JODIEC79's Photo JODIEC79 Posts: 2,381
1/21/12 10:32 A

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Healthy Enchilada's

Preheat oven to 350

In pan add 1 TBSP of oil, 2 TBSP (or more if prefer) of chopped garlic. Sautee, add in peppers and onions (sliced). Sautee everything until cooked up nicely.

In baking dish, add small amount of "verde" sauce (green) to the bottom (just to avoid the food sticking to the dish). In flat bread or tortilla (choose a lower in calories option...I used "flat out") add rice (previously cooked), pepper/onion mixture, 1 TBSP salsa, and small amount of shredded cheddar (more = more calories). Roll the bread closed and continue with next roll. when they are filled and rolled up side by side in the baking pan put small "verde" sauce on top (just a line across the top of each) and the same amount of either an enchilada sauce or I used taco sauce. Sprinkle with small amount of cheddar, cover and place in the oven for 10-15 minutes...until cheese melts.

Remove and serve. These are super tasty and not only meat free, but loaded with veggies.

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CMRECTOR's Photo CMRECTOR Posts: 5,927
12/20/11 1:06 P

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Read through recipe completely before making. Done slightly different depending on whether you use raw or Spanish peanuts. Microwaves may differ so time and temp may need to be adjusted. My new microwave is much hotter than my old one and I have to power it down to 70%.


MICROWAVE PEANUT BRITTLE

Ingredients:

1 Cup sugar 1 tsp. Butter
½ Cup white Karo syrup 1 tsp. Vanilla
2 Cup Peanuts (raw or Spanish) 1 tsp. Baking soda
1/8 tsp salt if raw peanuts used

In 1 ½ quart casserole, stir together 1 cup sugar and ½ cup white syrup. (If raw peanuts used add them at this time plus 1/8 tsp salt). Microwave on High for 4 minutes.

If Spanish peanuts used, add after cooking for 4 minutes. Now microwave on high for another 3-5 minutes, regardless of which peanuts used, until light brown.

Add 1 tsp. Butter and 1 tsp. Vanilla extract to syrup, blending well. Microwave on high for 1-2 minutes. (If there are flying threads, it’s ready.) Peanuts will be light brown and syrup hot.

Add 1 tsp. Baking soda and gently stir until light and foamy. Pour mixture into lightly greased cookie sheet. Stretch as cools. Let cool ½ to 1 hour and break into pieces.



Foolprooof Chocolate Fudge

3 6 oz package choc morsel
1 14 oz can Eagle Brand condensed milk
Dash salt
1 1/2 tsp vanilla
1/2 Cup nuts (optional)

In heavy saucepan, over low heat, melt chocolate with condensed milk. Remove from heat, stir in remaining ingredients. Spread evenly into waxpaper covered pan. Chill 2-3 hours until firm. Turn unto board for cutting. Peel off papaer and cut.







Edited by: CMRECTOR at: 12/20/2011 (13:12)
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LINROSIE's Photo LINROSIE Posts: 2,399
12/5/11 11:28 A

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Carmel Corn

1 Cup Unpopped Popcorn -- Popped. Remove non-popped kernels to save teeth !!!

2 Sticks Butter (1/2 pound) (I use Can't Believe It's Not Butter Oleo)
1/2 Cup Light Corn Syrup
1 Cup Packed Brown Sugar
1 Tsp. Salt
1/2 Tsp. Cream of Tartar
1 Tsp. Baking Soda

Melt together Butter, Corn Syrup, Brown Sugar, Salt and Cream of Tartar. Bring to rapid boil, stirring constantly for 5 minutes. Remove from heat. Stir in Baking Soda. (will foam). In large roasting pan, pour over popped corn. Stir to coat. Bake 1 hour in 225' oven, stirring every 15 minutes to coat.

Remove from pan and cool. Store in air-tight container.

I use "teflon" non-stick sauce pan for easy clean-up.

Calorie content ???? Addicting "Non-Spark" snack.





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NNZOOM's Photo NNZOOM Posts: 16,916
10/24/11 8:32 A

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Green Tomato Bread (I haven't tried this yet... got recipe from a SP membere on another team... sounds interesting)

Ingredients
• 1/2 cup canola oil
• 8 ounces nonfat yogurt, plain
• 3 large eggs
• 1 cup sugar
• 1 cup Splenda (or use all sugar)
• 2 cups green tomatoes, pureed, juice drained and discarded
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/2 teaspoon ground cloves
Instructions
• Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.



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JODIEC79's Photo JODIEC79 Posts: 2,381
10/19/11 9:45 P

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Butternut Squash Soup

1 Butternut Squash (approx. 4 lb)
Cinnamon
Sliced Almonds
Apple Juice

Slice squash in half (carefully) and de-seed. Place in oven at 400° and roast until tender. Remove and cool enough to handle. Peel skin and place in a food processor. Add approx 1tsp of cinnamon and 1 c of apple juice. Puree. (If mixture is too thick...add additional juice).

When serving add a small amt of sliced almonds.

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CMRECTOR's Photo CMRECTOR Posts: 5,927
10/3/11 12:07 P

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Microwave cake

INGREDIENTS:

Cake mix (any kind)
Angel food cake mix (One step kind that you only add water)

Pour both mixes in a large ziplock bag and mix thoroughly.

When you want a slice of cake, mix 1/3 cup of mix and 3 tablespoons of water in small bowl or cup and cook for 1 minute. May take a little longer in cup. Top with fresh fruit or koolwhip.

Enjoy.





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NNZOOM's Photo NNZOOM Posts: 16,916
9/29/11 5:55 P

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This is very easy, and can be made ahead of time (a few hours) and refrigerated.

Bruschetta Chicken Bake (from Kraft foods). www.kraftrecipes.com

What you need:
1 can (14.5 oz) diced tomatoes, undrained (I used Rotel tomatoes... I like "spicy")
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken (I used the low sodium variety)
1/2 c water
2 cloves garlic, minced
1.5 pounds boneless, skinnless chicken breasts, cut into bite sized cubes.
1 cup Kraft 2% Milk Shredded Mozzarella Cheese
1 tsp. dried basil

Heat oven to 400°

Mix tomatoes, stuffing mix, water and garlic just until stuffing is moistened.
Layer chicken, basil and cheese in a 3 quart casserole or 13x9 inch baking dish.
Top with stuffing mix. Bake 30 minutes or until chicken is done.

Makes 6 one cup servings.

Calories 300
Total fat 7 g.
Cholesterol 75 mg.
Sodium 710
Carbohydrates 26 g
Dietary fiber 2 g
Sugars 4 g.
Protein 33 g
Viatmin A 10%
Vitamin C 15%
Calcium 30%
Iron 15%

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JODIEC79's Photo JODIEC79 Posts: 2,381
9/28/11 1:01 P

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Homemade Tomato Soup

**This will serve approx. 4 bowls

6 Large Tomatoes Quartered
2 Med. Onions Quartered
3-4 Garlic Cloves Coarsely Chopped
3-4 Bay Leaves
1 Cinnamon Stick Broken
5 Cloves
5-6 Peppercorns
1" Ginger (Sliced)
1 TBSP Salt

Throw all ingredients into Pressure Cooker OR into a pot. Cook it down until all ingredients are cooked through.

Remove and put ingredients into blender or food processor. Chop ingredients. Pour through strainer to remove large pieces (particularly the cinnamon stick pieces). Put on heat, and warm to serve.



Edited by: JODIEC79 at: 9/28/2011 (18:33)
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NNZOOM's Photo NNZOOM Posts: 16,916
9/28/11 10:03 A

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This is a recipe I found here on SP. It's easy (I made it the day before and heated it in the microwave the next morning for breakfast) and yummy... AND is very low cal for a huge serving!


Crustless Spinach, Onion and Feta Quiche



Ingredients:


1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese

Nutritional Info:

Fat: 5.5g
Carbohydrates: 13.5g
Calories:142.0
Protein: 10.6g

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNLOVE.


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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
9/14/11 11:11 A

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Chewy Granola Bars

1/2 cup butter or marg (soften)
1 cup packed brown sugar
1/4 cup sugar
2 Tb honey
1/2 ts vanilla
1 egg
1 cup flour
1 ts cinnamon
1/2 ts baking powder
1/4 ts salt
1 1/2 cups quick cooking Oats
1 1/4 cups crisp rise cereal
1 cup nuts
1/2 cup raisins
1/2 cup mini choc chips

In large bowl cream butter and sugars until light and fluffly - add honey, vanilla, egg mix well - add flour, cinn, baking powder, salt mix well - then add oats, cereal, nuts, raisins, choc chips mix well
Grease a 13 x 9 baking pan and press mixture in that and bake at 350* for 25 - 30 min then cool - cut into 24 bars
1 bar has 160 cals 7g fat 19mg cholesterol 91mg sodium 22g carb 1g fiber 3g protein

You can use wheat flour and Sugar Substitute (like Equal -or Splenda - white and brown sugar) if you like then the cals and other things will be less
But they are so good for Breakfast if in a hurry and they freeze well too
Hope you enjoy

V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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JODIEC79's Photo JODIEC79 Posts: 2,381
9/2/11 4:53 P

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Indian Style Lentils (Dal)

Ingredients
Peanut Oil
Cumin Seed
Mustard Seed
Tumeric
1-2 Small Green chilies OR Chili Powder
Onion
Tomatoes (2 cans)
5 C (approx.) of re-hydrated lentils

Directions
Heat approx. 1.5 tbsp of oil with 1tsp cumin, 1tsp mustard seed, 1tsp tumeric and pinch of chili powder (UNLESS USING CHILIES).
Once the mustard seed begins popping and the cumin nice and aromatic...add onion and chilies if not using powder.
Sautee.
Add tomatoes and lentils.
Turn to medium heat and continue stirring.
**May need to add a bit of water to lighten this up if it is really thick.

Makes approx. 8 1C servings.
Number of Servings: 8

** You may like it spicier...add more chilies or a pinch more of chili powder. But be careful how much chili powder...it gets hot.
** Also...if you like cumin you can add more. And if you prefer fresh tomatoes...you can use those too. With fresh tomatoes you will need to add some water to the dish while it cooks down so that it makes a bit of a gravy texture.
***This is another dish that is best eaten with a serving of basmati rice. If you find the spice level too high...you can put a bit of plain yogurt on the side to cut the spiciness. It tastes GREAT!

Edited by: JODIEC79 at: 9/2/2011 (16:56)
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JODIEC79's Photo JODIEC79 Posts: 2,381
8/31/11 6:59 P

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Indian-Style Cabbage

Ingredients

* Cabbage, fresh, 1 head, small (about 4-1/2" dia)
* *Crisco Pure Vegetable Oil or Peanut Oil, 2-3 tbsp
* Mustard seed, yellow, 1 tbsp
* *Peppers, hot chili, red, fresh, 2 pepper
* *Cumin seed, 1 tbsp
* Turmeric, ground, 1 tbsp
* Onions, raw, 1 cup, chopped

Directions
In large pan put oil, mustard seed, cumin and heat (high) until popping. Add turmeric, mix. Add Onion and chili (amt. of chili's depends on how spicy you want it). Sautee a bit with the oil mixture. Add in cabbage and cover (turn to med.). Periodically check pot, mix together. Will look yellow-ish. Cook until cabbage is tender. Serve warm with yogurt.

Number of Servings: 8

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JODIEC79's Photo JODIEC79 Posts: 2,381
4/24/11 10:12 A

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These Are AWESOME!!!

Called: Almond Butter Banana Breakfast Bars

www.fannetasticfood.com/recipes/almo
nd
-butter-banana-breakfast-bars/


Try them out...it's well worth it.

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CMRECTOR's Photo CMRECTOR Posts: 5,927
3/30/11 5:08 P

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Boston Cream Pie Made Over

What You Need
1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1 cup thawed COOL WHIP LITE Whipped Topping, divided
1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers
1 square BAKER'S Semi-Sweet Chocolate, chopped

Make It
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.
Kraft Kitchens TipsHow to Slice Cake EvenlyUse toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing motion, into layers.Makeover - How We Did ItWe've taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 170 calories and 10 grams of total fat, including 3 grams of saturated fat, per serving.Make AheadDessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.

nutritional information per serving

Calories 130 Total fat 3 g Saturated fat 2 g Cholesterol 5 mg Sodium 350 mg Carbohydrate 24 g Dietary fiber 1 g Sugars 20 g Protein 3 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 0 %DV Healthy Living InformationLow fat

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LINROSIE's Photo LINROSIE Posts: 2,399
1/16/11 3:54 P

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I do this recipe about the same, but using strips of beef for stroganoff !!

Delicious.







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CMATOLTSY's Photo CMATOLTSY Posts: 3,936
1/12/11 7:48 P

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thanks Vicki never even noticed that there before.

So here is one for ya that isn't bad. It is called crockpot chicken Stroganoff as follows:

1 lb of boneless skinless chicken
1 pkg. of dry lipton onion soup mix
16 oz. sour cream
1 can cream of mushroom soup

put all three soups in the crockpot and mix together.
add chicken in frozen, (that is what adds your fluid to the mix.) put crock on high for 3.5 hrs. turn down to keep warm let go til ready to serve. I serve over 1/2 cup of rice, but can be served over wheat pasta as well. Very flavorful and very easy. Hope you all enjoy.

One portion per the sparks tracker is... 352 cals.,
29 carbs.,11 grams of fat,32 grams of protien.

Edited by: CMATOLTSY at: 1/12/2011 (19:51)
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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
1/6/11 7:51 A

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Girls to add web sights so all we have to do it click on them when you do the reply there is a box marked Add a link click on that and add the link that will make it turn red in your reply box so I am going to do it now then they will be here just a FYI

here is Cheri's
www.skinnyweek.com/

and

Here is Jodie's
www.thesneakychef.com/

www.fannetasticfood.com/

www.fannetasticfood.com/recipes/almo
nd
-butter-banana-breakfast-bars/


Edited by: VITCHY-VICKI at: 7/2/2021 (08:10)
V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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JODIEC79's Photo JODIEC79 Posts: 2,381
1/5/11 7:11 P

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Some websites for good healthy recipes

www.thesneakychef.com
www.fannetasticfood.com

Also, check out these almond-butter-banana-breakfast-bars. Someone posted this and I think they sound delish! The woman and many others have tried them and rave that they are very tasty.

http://www.fannetasticfood.com/recipes/a
lmond-butter-banana-breakfast-bars/

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CMATOLTSY's Photo CMATOLTSY Posts: 3,936
1/5/11 1:04 P

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Not a recipe but wanted to share the idea of going to Skinny week recipes for new Ideas. They have low cal, low carb and my other different special needs recipes. I have tried a few of the low cal and some of the low carb ones and everything I have tried so far has been wonderfully delicious.

Here is the web address: http://www.skinnyweek.com/




Edited by: CMATOLTSY at: 1/5/2011 (13:08)
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VITCHY-VICKI's Photo VITCHY-VICKI Posts: 38,177
1/1/11 10:33 P

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Another Cake Mix

Take any flavor of Cake Mix and a Angel food Cake Mix - mix the two box's of mix together and put in a plastic container then take 1/3 cup of the mix and put in a bowl and add 3 Tablespoons of water and mix and then spray(Pam spray or what ever you use) a Mug (that holds 2 cups of water or more)and pour your cake mix in and Microwave for 1 min - eat out of the mug or put on plate - serves one

V I C K I --- From Nebraska

I wish people would get to know the new me and not the one everyone thinks I am.

Leader to Motivation Motivators and Seward NE Sparkles and Scaled Down


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CMRECTOR's Photo CMRECTOR Posts: 5,927
12/31/10 11:17 P

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As we all have a sweet tooth, you might want to try this.

Take a cake mix and diet pop and mix. That's all you use. I have tried lemon cake with orange diet and it was pretty good. Diet cola with chocolate cake would be good too or at one time I found a chocolate diet pop. Try different combinations, whatever sounds good.

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JODIEC79's Photo JODIEC79 Posts: 2,381
12/31/10 6:06 P

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon
Healthy Eating is the key to becoming healthy and losing those few extra pounds that some of us are still holding onto.
Sometimes we need help with new ideas for healthy meals and this is the place to share them. This is a new location for all of our members to post and share healthy recipes. Whether it be a healthy spin on an old favorite or something completely new lets share and help each other through the food struggles.
Lets keep working together to reach our goals!!

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