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GREYHOUNDER's Photo GREYHOUNDER Posts: 3,599
11/16/09 7:08 P

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I brought this thread up for the holidays. There is another that reads Recipe Box.

Imagine * Become



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GMASANDIE's Photo GMASANDIE Posts: 48,396
11/1/07 11:34 A

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Angelic Deviled Eggs
Source: dLife

Ingredients:
6 eggs
1/4 cup low-fat (1%) cottage cheese
3 tablespoons prepared fat-free ranch dressing
2 teaspoons Dijon mustard
2 tablespoons minced fresh chives or dill
1 tablespoons diced well-drained pimiento or roasted red pepper

Instructions:
In a medium saucepan place eggs, adding enough water to cover the eggs completely. Place the saucepan over medium heat and bring to a boil, then remove from heat, cover, and let stand for 15 minutes.

Drain water from saucepan and add cold water to eggs in saucepan until the eggs are cool, then again drain water from saucepan, remove shells from eggs, and discard egg shells.

Cut eggs in half lengthwise, remove yolks from eggs, and reserve 3 yolk halves. Throw away remaining yokes or save for later use and place the cut egg whites on a serving, cut sides up. Cover the cut egg whites with plastic wrap and place in refrigerator while making the filling.

In a food processor combine the cottage cheese, dressing, mustard, and reserved egg yolk halves and process until mixture is smooth, or place all the ingredients in a small bowl and mash with a fork until well blended.

In a small bowl place the cheese mixture and stir in the chives and pimiento and spoon the mixture into the egg white halves, then cover and chill for at least 1 hour and garnish if desired.

A tasty twist to the classic deviled eggs.

Nutritional Information:Calories: 24
Protein: 3g
Carbohydrates: 1g
Fat: 1g
Cholesterol: 27mg
Sodium: 96mg
Fiber: 1g

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
11/1/07 11:31 A

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No Yoke Deviled Eggs

INGREDIENTS
10 hard-cooked eggs
3/4 cup mashed potatoes (prepared with skim milk and margarine)
1 tablespoon fat-free mayonnaise
1 teaspoon prepared mustard
2 drops yellow food coloring (optional)
Paprika

DIRECTIONS
Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
9/7/07 5:40 P

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Cookies and cream Three-Layer dessert

Ingredients:
1 (7 3/4-ounce) box Snackwell's chocolate sandwich cookies
1 (8-ounce) Healthy Choice fat-free cream cheese softened
2 (8-ounce) containers Cool Whip Free - thawed - divided
2 (1.4-ounce) boxes chocolate fat-free, sugar-free instant pudding (Jell-o brand)
3 1/2 cup skim milk

Instructions:
To prepare: Put cookies in a 1-gallon zip-lock bag and crush with a rolling pin or hammer into small pieces. Set aside 2 tablespoons of the cookie crumbs.

Mix cream cheese, 1 1/2 containers of Cool Whip Free and remaining cookie crumbs in a medium bowl until well blended. Spread into a 9x13-inch glass pan.

Make pudding as directed on box using 3 1/2 cups milk. Spread prepared pudding over cookies and cream mixture.

Spread remaining Cool Whip Free very thinly over pudding. Sprinkle reserved 2 tablespoons of cookie crumbs on top.

Serve immediately or chill until ready to serve.
Use a clear glass pan so you can see the pretty layers.
Nutritional Information:
Calories 107, Percent Fat Calories 9%, Carbohydrate 20g, Protein 2g, Total Fat 1g, cholesterol 1mg, Dietary Fiber 0g, Sodium 318mg.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/31/07 8:12 P

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Mango Recipes

Here are some recipes to get you cooking with mangos: a versatile sauce, a light appetizer, and a sweet treat perfect for serving with tea.

TROPICAL MANGO SAUCE

This sauce is wonderful over light vanilla ice cream, waffles, pancakes, grilled chicken, and fruit salad.

1 cup diced mango
2 tablespoons crushed pineapple (in juice)
2 teaspoons fine granulated sugar (or Splenda)
1/16 -- 1/8 teaspoon coconut extract

Add mango, crushed pineapple, sugar, and coconut extract into the bowl of a small food processor or blender and process until the mixture is fairly smooth (about 15 seconds). If you're using a larger food processor, it will work best if you double the recipe.
Spoon sauce into a covered container and store in refrigerator until ready to serve.
Yield: 3/4 cup of sauce (6 servings)

Per serving: 30 calories, 0.2 grams protein, 8 g carbohydrate, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g fiber, 1 mg sodium. Calories from fat: 3%.
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CRAB & MANGO LETTUCE WRAPS

Wraps:

8 ounces cooked lump crabmeat
1 ripe mango, peeled, pit removed, and diced into bite-size pieces
1/2 cup diced jicama (peel, then dice)
1/3 cup fresh cilantro leaves, finely chopped
3 green onions, white and part of the green, finely chopped
10 leaves Boston lettuce, washed and dried well (other lettuce can be substituted, but Boston lettuce works particularly well)

Orange Sesame Sauce:

2 tablespoons lime juice
1/3 cup orange-flavored yogurt
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil
1/8 teaspoon freshly ground pepper

Add crabmeat, mango, jicama, cilantro and green onions to medium bowl and toss to blend well.
Fill each lettuce leaf with about 1/3 cup (or slightly heaping 1/4 cup) of crabmeat mixture.
In small bowl, whisk together lime juice, orange yogurt, soy sauce, sesame oil, and pepper until smooth.
Drizzle a tablespoon of the citrus sauce over the crab mixture inside each lettuce leaf and serve!
Yield: 5 appetizer servings (about 2 wraps each)

Per serving: 111 calories, 11 g protein, 11.5 g carbohydrate, 2.5 g fat, 0.5 g saturated fat, 46 mg cholesterol, 2 grams fiber, 340 mg sodium. Calories from fat: 20%.
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MINI MSNGO TARTS
Serve these bite-size treats at brunches, teas, and evening soirees.

12 shortbread cookies (like SnackWell's Sugar Free Shortbread)
3 tablespoons lime curd (found in jars in the jam section of your supermarket)
6 tablespoons finely diced mango
12 roasted almonds or pecan halves or 1 tablespoon flaked sweetened coconut or 1 tablespoon raisins or currants

Top the center area of each cookie with 3/4 teaspoon lime curd. Spread it out to cover the top of the cookie, leaving a small edge uncovered around the cookie.
Top the lime curd on each cookie with a heaping teaspoon of diced mango.
Top each Mini Mango Tart with the embellishment of your choice: a roasted almond or pecan half, or a pinch of flaked coconut, raisins or currants.
Yield: 12 mini mango tarts (6 servings)

Per serving (using SnackWell's Sugar Free Shortbread cookies and almonds): 136 calories, 2 g protein, 23 g carbohydrate, 5 g fat, 1 g saturated fat, 3 mg cholesterol, 2.5 g fiber, 104 mg sodium. Calories from fat: 33%.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/25/07 10:50 A

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This is so good and very easy.

Reduced fat chocolate chip cookies
FF milk
FF chocolatge pudding
FF cool whip

Dip cookies in milk until soft, but not soggy
place in 9X13 pan
Cover with pudding
then cover with cook whip
sprinkle cookie crumbs on top
store in ref.

Any combination of cookies or pudding can be used.
A girl at work added choc cool whip on top of cookies before the pudding then the rest of the recipe
You can also make any size you want..

Edited by: GMASANDIE at: 8/25/2007 (11:21)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/24/07 4:26 P

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MORE SMOOTHIES

Pumpkin Smoothie

100g canned pumpkin (or cooked, pureed pumpkin leftovers)
200g lowfat plain yoghurt
cinnamon and five spice to taste

Blend pumpkin, yogurt, spices, and as much light chocolate soy milk as it takes to get the right thickness. Makes 2 cups of smoothie

It tastes like pumpkin cheesecake...soooo goood!

For 2 servings (1 cup each): 199 calories; 33g carbs (6g of which is fiber), 3g fat, 15g protein
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(another pumpkin one)

1 cup plain nonfat yogur 227g
1/2 frozen banana aprox 65g
1/2 cup canned pumpkin
walnuts (7g) - can use almonds or flax instead
ice cubes
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1/2 C. lite coconut milk
1/2 banana
1 peeled orange
1/2 C. crushed pineapple
Enough pineapple juice to get the consistency you want
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frozen banana
1/2 c frozen blueberries
1 cup of lowfat vanilla yogurt
2 Tbls low fat or fat free milk
sprinkle of cinnamon

Add more less milk according to how thick you like your smoothie.
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1 cup soymilk or lactose-free (or just ff milk)
1 medium banana
1/2 to 3/4 cup of frozen berries or peaches
1/4 cup sherbet

throw 'em in a blender and enjoy. I use the sherbet in place of sugar sweeteners. It helps keep the smoothie colder and a little thicker, too (and if there're strawberries and you use lime sherbet, its got a nice little kick, too--though any sherbet will do).
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PB & J Smoothie: (has 5 "powerfoods")
3/4 C low-fat van yogurt
3/4 C 1% milk
2 teaspoons peanut butter
1 banana
1/2 C frozen unsweetened strawberries
2 t. whey powder
4 crused ice cubes.
Makes 2 8-oz servings. Calories: 235 protein: 11g, carbs, 39 g, fat: 5 g.

Edited by: GMASANDIE at: 8/24/2007 (16:28)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/16/07 8:32 P

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Blackberry Smoothie

You can use any fresh or frozen berry in this shake. It's easy to take to the office in a small insulated container.

Ingredients
2 cups fresh or frozen blackberries
1 cup plain fat-free yogurt
1 cup apple juice
1/4 cup honey
1 large ripe banana

Preparation
Combine all ingredients in a blender; process until smooth. Strain blackberry mixture through a sieve; discard seeds.

Yield
3 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 265(3% from fat); FAT 0.8g (sat 0.2g,mono 0.1g,poly 0.2g); PROTEIN 5.7g; CHOLESTEROL 2mg; CALCIUM 192mg; SODIUM 62mg; FIBER 8.7g; IRON 1.2mg; CARBOHYDRATE 63.2g

Edited by: GMASANDIE at: 8/16/2007 (20:33)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/16/07 8:31 P

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Peachy Apricot Slush

Ingredients
5 1/2 ounce(s) apricot nectar
2 medium peach(es)
1 1/2 cup(s) ice cubes
1 tablespoon lemon juice
1 1/2 cup(s) water, carbonated
raspberries
orange peel

Nutritional Info (per serving):
Calories: 40, Saturated Fat: 0g, Sodium: 14mg, Dietary Fiber: 1g, Total Fat: 0g, Carbs: 10g, Cholesterol: 0mg, Protein: 0g
Exchanges: Fruit: 0.5 , carb choices: 0.5

Preparation
1. In a blender, combine apricot nectar, peaches, crushed ice, and lemon or lime juice. Cover and blend until smooth.

2. Spoon fruit mixture into tall, chilled glasses; top with carbonated water. If desired, garnish drinks by threading fresh raspberries on wooden skewers; wrap orange peel curls around skewers. Place skewers in drinks





Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/16/07 8:31 P

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Tropical Fruit Pops

Ingredients
2 cup(s) mango(es)
1 can(s) pineapple, crushed
1 medium banana(s)
1/4 cup(s) orange juice concentrate
1/4 teaspoon ginger, ground
Nutritional Info (per serving):
Calories: 47, Saturated Fat: 0g, Sodium: 1mg, Dietary Fiber: 1g, Total Fat: 0g, Carbs: 12g, Cholesterol: 0mg, Protein: 0g
Exchanges: Fruit: 1 , carb choices: 1

Preparation
1. In a blender or food processor, combine mango, undrained pineapple, banana, orange juice concentrate, and ginger. Cover and process or blend until smooth. Divide fruit mixture among 12 to 14 compartments of freezer pop molds. (Or pour into 3-ounce paper or plastic cups. Cover the cups with foil. With a sharp knife, make a slit in the foil of each. Add sticks or plastic spoons for "handles.") Freeze about 3 hours or until firm.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/16/07 8:30 P

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Fruit Smoothies

Ingredients:
2 8-ounce cartons fat-free plain yogurt
2 ripe small bananas
1 cup sliced fresh strawberries or unsweetened frozen strawberries
1 cup fresh mixed berries, such as raspberries, blueberries, and/or blackberries, or unsweetened frozen mixed berries

Instructions:
Using a blender, combine yogurt, bananas, and berries, cover and blend until smooth.
If using frozen strawberries, choose unsweetened berries. Sweetened frozen strawberries have as much as four times the amount of sugar per serving.

Nutritional Information:
Calories 125, Total Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 88mg, Carbohydrate 24g, Sugar 17g, Fiber 3g, Protein 7g.
Exchanges: 1 Milk, 1 Fruit.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/16/07 8:27 P

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Low Fat Raspberry Smoothies

Ingredients:
1 cup plain nonfat yogurt
1 cup crushed ice
1 1/2 cups fresh or frozen raspberries
1 tablespoon honey
2 packets sugar substitute or equivalent of 4 teaspoons sugar

Instructions:
In a food processor or blender place all ingredients and process until smooth, then as needed scrape down the sides and immediately serve.
Refreshing low-fat fruit smoothie quenches anyone's thirst.


Edited by: GMASANDIE at: 8/16/2007 (20:28)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/16/07 8:02 P

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Sunshine Smoothie

This slightly sweet, thick drink is a great snack or part of a breakfast: Just one serving offers about one-third of the day's vitamin C and vitamin A and about 10 percent potassium in a low-calorie package.

Ingredients
1/2 cup chopped peeled mango
1 1/2 cups chopped peeled apricots (about 4 small)
2/3 cup chopped peeled nectarine (about 1 medium)
1 cup chopped cantaloupe
1/4 cup mango nectar (such as Jumex)
1/8 teaspoon grated lemon rind
1 (6-ounce) carton lemon low-fat yogurt
1 cup ice cubes

Preparation
Place mango in a zip-top plastic bag; seal. Freeze 1 hour.
Combine chopped apricots and next 5 ingredients (through yogurt) in a blender; process until smooth. Add frozen mango and ice; process until smooth.

Yield
4 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 104(8% from fat); FAT 0.9g (sat 0.4g,mono 0.3g,poly 0.1g); PROTEIN 3.4g; CHOLESTEROL 2mg; CALCIUM 86mg; SODIUM 36mg; FIBER 3g; IRON 0.4mg; CARBOHYDRATE 22.5g

Edited by: GMASANDIE at: 8/16/2007 (20:05)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/16/07 8:01 P

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Mango Smoothie
A large peeled, seeded, and chopped mango yields about 2 cups of fruit.

Ingredients
2 cups chopped mango (1 large)*
1/2 cup cold water
2 tablespoons lemon juice
1 (8-ounce) container vanilla yogurt
1/4 cup sugar

Preparation
Process first 3 ingredients in a blender until smooth, stopping to scrape down sides. Add yogurt and sugar; process until smooth. Cover and chill 2 hours.
*2 cups chopped refrigerated mango slices, drained, may be substituted.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/12/07 12:14 P

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Delicious Oven French Fries

Ingredients
4 large potato(es), (about 2 lbs.)
8 cup(s) water, ice water
1 teaspoon garlic powder
1 tablespoon onion powder
1/4 teaspoon salt
1 teaspoon pepper, white
1/4 teaspoon allspice, ground
1 teaspoon pepper, red flakes
1 tablespoon oil, vegetable

Preparation
1. Scrub potatoes and cut into 1/2-inch strips.

2. Place potato strips in ice water, cover, and chill for one hour or longer.

3. Remove potatoes and dry strips thoroughly.

4. Place garlic powder, onion powder, salt, white pepper, allspice, and pepper flakes in plastic bag.

5. Toss potatoes in spice mixture.

6. Brush potatoes with oil.

7. Place potatoes in nonstick shallow baking pan.

8. Cover with aluminum foil and place in 475 degrees F oven for 15 minutes.

9. Remove foil and continue baking uncovered for additional 15 to 20 minutes or until golden brown. Turn fries occasionally to brown on all sides.






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Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/7/07 12:32 P

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Herbed Soy Nuts and Seeds

Ingredients:
1 Tbsp. olive oil or cooking oil
1 tsp. chili powder
1 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. garlic powder
11/2 cups salted roasted soy nuts
1/2 cup raw pumpkin seeds
1/2 cup dried vegetables (such as carrots, corn, and/or peas)

Instructions:
1. Preheat oven to 350 degrees. Coat a 13x9x2-inch baking pan with cooking oil.
2. In a medium bowl, stir together oil, chili powder, basil, oregano, and garlic powder. Add soy nuts and pumpkin seeds.
3. Spread the mixture on the prepared pan.
4. Bake, uncovered, for 15 to 20 minutes or until soy nuts are toasted, stirring after 10 minutes. Stir in dried vegetables.

Note: If using unsalted roasted soy nuts, add 1/8 teaspoon to the chili powder mixture.
Surprisingly spicy. May want to tone down on chili powder if you aren’t comfortable with really spicy foods.

Nutritional Information:
23 Calories; 5g Total Carbohydrate; 0g Total fat; 0g Saturated Fat;1mg Cholesterol; 1g Protein; 8mg Sodium; 0g Fibe

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/4/07 9:33 A

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BLT Salad
Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitami

1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
3 tablespoons reduced-fat mayonnaise
2 tablespoons minced chives or scallion greens
2 teaspoons distilled white vinegar
1/4 teaspoon garlic powder
Freshly ground pepper to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled

1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

NUTRITION INFORMATION: Per serving: 151 calories; 6 g fat (1 g sat, 3 g mono); 5 mg cholesterol; 20 g carbohydrate; 5 g protein; 4 g fiber; 306 mg sodium; 555 mg potassium.

Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Folate (30% dv), Potassium (16% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat

Edited by: GMASANDIE at: 8/4/2007 (09:35)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/3/07 6:56 P

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Roast Pork Salad with Ginger-Pineapple Dressing

Ingredients
12 ounce(s) pork, tenderloin
1/8 teaspoon salt
1/8 teaspoon pepper, black ground
2 tablespoon mustard, honey
6 cup(s) lettuce, romaine
2 cup(s) pineapple
pepper, cracked black
1/4 cup(s) dressing, low-fat mayonnaise-based
1/4 cup(s) pineapple juice, unsweetened
1 tablespoon mustard, honey
1 teaspoon ginger, fresh

1. Preheat oven to 425° F. Trim fat from pork; sprinkle with salt and ground black pepper. Place pork on a rack in a shallow roasting pan. Roast for 20 minutes.

2. Spoon mustard onto pork. Roast 5 to 10 minutes or until an instant-read thermometer inserted in the thickest part registers 160° F.

3. To serve, thinly slice pork. In 4 salad bowls or plates, arrange greens, pork, and fruit. If desired, sprinkle salads with cracked black pepper. Stir Ginger-Pineapple Dressing; drizzle onto salads. Makes 4 servings.

Ginger-Pineapple Dressing:

In a small bowl, combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.

Nutritional Info (per serving):
Calories: 240, Saturated Fat: 2g, Sodium: 219mg, Dietary Fiber: 3g, Total Fat: 8g, Carbs: 22g, Cholesterol: 60mg, Protein: 19g
Exchanges: Vegetable: 1 , Fruit: 1 , Lean Meat: 2.5 , Fat: 1.5 , carb choices: 1.5

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
8/2/07 12:56 P

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Pepper Dip

4 large pepper(s), red, bell
1 small onion(s)
1/4 cup(s) water
8 ounce(s) cream cheese, reduced-fat
1/4 cup(s) dressing, low-fat mayonnaise-based
2 tablespoon lemon juice
2 teaspoon oil, olive
1 teaspoon horseradish, prepared
1/4 teaspoon salt
dash(es) hot sauce

Recipe Tip: Chill 4 to 12 hours.

1. In a blender or large food processor, combine about one-third of the cut up sweet peppers, the onion, and the water. Cover and blend or process until smooth. Add the remaining cut up peppers; cover and blend until smooth.

2. Place pureed vegetable mixture in a fine sieve; press mixture gently to drain off excess liquid. Set aside.

3. In a medium bowl, combine cream cheese, mayonnaise dressing, lemon juice, oil, horseradish, salt, and hot pepper sauce. Beat with an electric mixer on medium speed. Beat in pureed vegetable mixture. Cover and chill for at least 4 hours or up to 12 hours.

4. Tote dip, sweet pepper shells (if using), and vegetable dippers (if using) in an insulated cooler with ice packs. If desired, spoon dip into the sweet pepper shells. Serve with vegetable dippers and/or breadsticks.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
7/20/07 12:02 P

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TOMATO-BASIL SKEWERS

VIEW COMPLETE NUTRITION GUIDELINES »
Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

Makes 16 pieces

16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil for drizzling
Coarse salt & freshly ground pepper to taste

Thread mozzarella, basil and tomatoes on small skewers. Repeat until all 16 are made. Drizzle with oil and sprinkle with salt and pepper.

NUTRITION INFORMATION: Per piece: 46 calories; 3 g fat (2 g sat, 0 g mono); 8 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber; 217 mg sodium; 34 mg potassium.

What you get: Calcium, protein, vitamin C, potassium.


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
7/19/07 3:45 P

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Pomegrant Dressing

Ingredients
1/2 teaspoon Dijon mustard
1/4 cup pomegranate juice
1/4 cup lemon juice
1/4 cup extra virgin olive oil
salt to taste
freshly ground black pepper

Cooking Instructions
1. In a small bowl, whisk the mustard, pomegranate juice and lemon juice together.
2. Slowly whisk in the olive oil. Season with salt and pepper.
3. Serve with green salads and grilled meats, especially lamb.
4. Store in the refrigerator for up to 3 days.

Nutrition Facts
Serving Size: 1 tablespoon
Calories 48
Total Fat 5 g
Saturated Fat 1 g
Protein 0 g
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sodium 45 mg
Percent Calories from Fat 86%
Percent Calories from Protein 1%
Percent Calories from Carbohydrate 13%

Edited by: GMASANDIE at: 7/19/2007 (15:45)
Sandie from SC
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7/18/07 3:39 P

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Spice It Up

There's something about summer and BBQ potato chips that just seems to go hand-in hand. They're practically a picnic staple. But they don't seem like such a great summer nosh when it comes to healthier eating. Here's a snack idea that provides all the spice of BBQ chips, with far fewer fat and calories courtesy of Tanya Zuckerbrot, M.S., R.D., author of "The F-Factor Diet". And the good news is, you can eat more than one!
Spiced Garbanzo Beans

2 15.5-ounce cans garbanzo beans
2 tablespoons cumin
1 tablespoon curry powder
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper

1. Preheat over to 350 F.
2. Drain garbanzo beans and place in a bowl.
3. Add the rest of the ingredients and toss well to coat.
4. Spray a baking sheet with nonstick cooking spray. Spread garbanzo beans out in a layer and bake in oven for 15 minutes, stirring halfway through.
5. Place in a bowl and serve warm.

Makes 8 servings. nutritional content per serving: 198 calories, 33 g carbohydrate, 8 g fiber, 11 g protein, 3 g total fat, 0 g sat. fat, 267 mg sodium

Sandie from SC
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6/17/07 10:33 A

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Apple Strawberry Salsa with Cinnamon Tortilla Chips

Ingredients

Salsa:
2 medium apples (Fuji or Gala preferred), chopped and peeled
1 cup sliced fresh strawberries
2 medium Kiwi Fruit, peeled and chopped
1 small orange, peeled and chopped
1/4 cup diced fresh pineapple
1 Tbsp Splenda (or to taste)
2 Tbsp sugar free Strawberry or Apricot jam

Tortillas:
8 whole wheat tortillas
2 Tbsp melted Light butter or buttery spread
2 Tbsp honey
2 tsp cinnamon
Pam buttery spray (optional)

Directions
Mix the fruits together with the Splenda and blend in food processor or chopper until consistency of salsa. Add the sugar free jam and mix. Chill.
Preheat oven to 375 degrees.
Mix the butter, honey, & cinnamon together.
Spray the tortillas with Pam spray if desired, and spread the buttery mixture on each tortilla and stack in 4's. Cut both stacks into 8 sections each.
Place carefully on cookie sheets which have been greased or sprayed with Pam spray.
Bake for about 8-10 minutes or just until slightly crisp. Watch very carefully so they don't get too crisp. Cool slightly before serving with the chilled salsa.

Nutritional Info
* Calories: 91.5
* Total Fat: 2.2 g
* Cholesterol: 5.0 mg
* Sodium: 76.4 mg
* Total Carbs: 20.0 g
* Dietary Fiber: 2.8 g
* Protein: 1.0 g

Sandie from SC
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6/8/07 8:50 P

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This is easy enough...

1 15 oz. can of crushed pineapple in its own juice
1 one step angel food cake mix (the kind where you only add water - but don't add the water)

mix the two ingredients together, put in a 9"x13" prepared pan and bake for 25 min. (or until golden brown on the top) at 350 deg.

You can top it with no fat CoolWhip if desired.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
5/27/07 2:54 P

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Sweet-Spicy Cucumbers over tomato
Ingredients
2 cups thinly sliced pickling cucumber (about 2 cucumbers)
1 cup thinly sliced Vidalia or other sweet onion
1/2 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
4 garlic cloves, minced
2 whole dried red chiles
16 (1/4-inch-thick) slices tomato
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
Arrange half of cucumber in a 9-inch pie plate. Top with half of onion. Repeat procedure with remaining cucumber and onion.
Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.

Arrange tomato slices on a platter; sprinkle evenly with 1/8 teaspoon salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices.

8 servings (serving size: 2 tomato slices and about 1/3 cup cucumber mixture)

Nutritional Information
CALORIES 32(6% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 115mg; FIBER 1g; IRON 0.4mg; CARBOHYDRATE 7.7g





Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
5/25/07 8:29 P

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Baked Fish with Creamy Parmesan

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

1 1/2 pounds tilapia filets
1 cup sour cream, fat-free
1/4 cup fat-free parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons bread crumbs
2 tablespoons margarine, canola-based, trans-fat free

Preparation

Preheat oven to 350°F. Place fish in a single layer in a 13x9-inch baking pan lightly coated with cooking spray.
Stir together sour cream, Parmesan cheese, paprika and pepper; spread mixture evenly over fish.
Sprinkle with bread crumbs, and drizzle with melted margarine.
Bake for about 20 minutes or until fish flakes easily with a fork.

Nutrition Information
Amount Per Serving
Calories 270

Calories from Fat 60
Total Fat 7g
Saturated Fat 1.5g
Cholesterol 85mg
Sodium 400mg
Total Carbohydrate 11g
Dietary Fiber 0g
Sugars 6g
Protein 36g
Vitamin A 15%
Vitamin C 4%
Calcium 20%
Iron 6%



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
5/13/07 1:42 P

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Apple Butter Pudding
Source: dLife
Ingredients:
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1/4 cup apple butter
6 (2 1/2-inch) graham crackers, made into crumbs
1/4 cup Cool Whip Lite
1/4 teaspoon ground cinnamon

Instructions:
Using a wire whisk, mix together the dry pudding mix, dry milk powder, and water in a mixing bowl.
Blend in the apple butter, and mix in the graham cracker crumbs.

Evenly divide mixture into 4 separate dessert dishes, top each with a tablespoon of Cool Whip Lite, and sprinkle each with cinnamon.

Nutritional Information:
Per Serving:
125 calories
1g fat
4g protein
25g carbohydrate
425mg sodium
139mg calcium
0g fiber

Exchanges:
1 starch/carbohydrate
1/2 skim milk

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
5/10/07 10:41 A

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A good low calorie salad dressing

2/3 cup of skim milk or fat free milk
2/3 cup Fat free mayonnaise
2/3 cup Fat free sour cream
l pak of dry Hidden Valley salad dressing mix
place all ingredients in a blender and blend until smooth.

20 calories per tablespoon.

if you find this is to thick for your liking just add a little more milk..

This can also be used on baked potatoes in place of butter and sour cream..or on sandwiches in place of mayonnaise..


copied

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
5/5/07 12:07 P

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Finger Lickin' Good!
Why should onions and shrimp have all the fun? Maybe chicken wants to bathe in Egg Beaters, roll around in Fiber One crumbs and bake to a mouthwatering crunch, too! Woohoo -- it's yet another fake-fried swap from your pal HG. Skeptics surrender; buy a box of Fiber One and blend it up, already! Then fool the family, and more importantly, trick your OWN taste buds!

Ingredients:

6 oz. Tyson (or another brand**) Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

1/4 tsp. Lawry's Garlic Salt

pepper (to taste)

Directions:

Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy).

Serving Size: 5 pieces (entire recipe)

Calories: 240
Fat: 3.25g
Sodium: 805mg
Carbs: 26g
Fiber: 14g
Sugars: 0.5g
Protein: 42.5g

*4 Points

I copied both recipes to compare them, what a difference

McDonald's Chicken Selects Premium Breast Strips

Hey, Ronald, the joke's on you. There's a new chick in town, clown! Your crunchy, greasy chicken strips have been hard to resist in the past, but the 600+ calories and 33 grams of fat they're packing are embarrassing and unnecessary. BTW, that's without any of those various dipping sauces that contain anywhere from 50 - 200 calories and up to 22 fat grams (it's the Creamy Ranch Sauce that clocks in at 200 -- oooh, shocker!). Our strip swap is SO good, you'll never crave the fatty fast food ones again. But don't take our word for it -- go ahead and chew for yourself.

Serving Size: 5 pieces

Calories: 630
Fat: 33g
Sodium: 1,550mg
Carbs: 46g
Fiber: 0g
Sugars: n/a
Protein: 39g

*15 Points!








Sandie from SC
TRACYZABELLE's Photo TRACYZABELLE SparkPoints: (139,139)
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5/1/07 2:42 A

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Chicken Vegetable Barley Soup

POINTS® value | 6
Servings | 16

**CORE


soups | **You may tie the parsley and dill together to remove easier if you dont like it in your bowl. Also if you boil in a separate pot extra backs and necks, this makes a nice stock to add. I like to squeeze fresh lemon in my soup after it is in the bowl. Add boullion or chicken base if it is not chickeny enough.

Ingredients


4 leaf bay leaf
1 Tbsp black pepper
4 pound stewed skinless chicken, chopped or diced
1 pound carrot(s)
1 medium stalk celery
8 clove garlic clove(s)
6 medium onion(s)
1/4 cup parsley
2 medium parsnip(s)
1 cup uncooked barley
1/4 cup fresh dill
Instructions




Place the whole skinned chicken into a large pot, fill with enough cold water to cover all ingredients. Add the whole onions, peeled chopped carrots, peeled chopped parsnip,chopped celery (tops too), bay leaf, garlic cloves, parsley and dill. Bring to a simmer over medium heat, and cook for 2 hours. Remove the chicken and take all meat from bones and shred returning meat to soup. (I prefer to use leg quarters ) Skim any fat from the top of the soup.Be sure there is enough liquid in the soup pot to cook the barley and to serve. Also salt and pepper to taste, Add barley and simmer for another 30 minutes or until barley is tender.

One bite, one day, one pound at a time. Remember you are worth the effort!


Tracy


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CHERIRIDDELL's Photo CHERIRIDDELL SparkPoints: (694,200)
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4/29/07 12:19 A

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Sandie that roast sounds yummy I am going to try it thank you!love and hugs,Cheri

Risk=Life







Scarlet Dragons Time to Bloom

Timezone:mountainstandardtime Edmonton and Denver are the same time zone !


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GMASANDIE's Photo GMASANDIE Posts: 48,396
4/28/07 12:17 P

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Easy Crock Pot Beef Roast

This isn't a Holiday recipe. I just prepared a beef roast in the crock pot. I used things a gal from work uses: i package dry brown gravy mix
1 package dry ranch dressing mix
1 package dry italian dressing mix
1 cup water
1 beef roast.

I mixed the dry things in crock pot with water, whisked a sec added the roast, put the lid on and forgot it. Roast is right tasty, so easy to fix, and very tender.


Edited by: GMASANDIE at: 4/28/2007 (12:18)
Sandie from SC
TRACYZABELLE's Photo TRACYZABELLE SparkPoints: (139,139)
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Posts: 31,157
3/14/07 2:03 A

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Shamrock Silk Pie

1 (15 ounce) package frozen prepared pie crusts, thawed
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
2 eggs
1/4 cup Irish Mist liqueur
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon Irish Mist liqueur
3 drops green food coloring

Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell.

Bake for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool.

Combine remaining whipped topping, 1 tablespoon liqueur, and the food coloring. Spread over pie.

YIELD: 8 Servings


One bite, one day, one pound at a time. Remember you are worth the effort!


Tracy


 current weight: 328.9 
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CHERIRIDDELL's Photo CHERIRIDDELL SparkPoints: (694,200)
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2/9/07 1:51 A

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Thanks Tracy for helping out your computer illiterate friend I have found the wine cake recipe so I can stop whining ! Hugs,Cheri

Risk=Life







Scarlet Dragons Time to Bloom

Timezone:mountainstandardtime Edmonton and Denver are the same time zone !


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TRACYZABELLE's Photo TRACYZABELLE SparkPoints: (139,139)
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2/9/07 1:26 A

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Wine Cake
POINTS® value per serving | 9
Servings | 12

Cakes | *You may need to reduce water in glaze due to sugar substitute!

Ingredients

1 package light yellow cake dry mix
3 3/4 oz fat-free sugar-free instant vanilla pudding and pie filling mix
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup water
1/2 cup white wine
1 cup chopped walnuts
1/2 cup butter
24 packet sweetener
1/4 cup water
1/4 cup white wine

Instructions


CAKE.
Mix first 6 ingredients with electric mixer for 3 minutes.
Fold in nuts
Grease and flour 10 inch tube pan.
Pour batter into pan.
Bake at 325 for 50- 60 minutes.
GLAZE.
Combine all remaining ingredients and boil until sugar is disolved. Drizzle over cake which has been pricked with toothpicks or a butter knife. Leave in pan overnight or at least 3 hours


at 8 servings it is 14 points a slice still not much of a change from Sandies original recipe!

One bite, one day, one pound at a time. Remember you are worth the effort!


Tracy


 current weight: 328.9 
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432.25
354.5
276.75
199
GMASANDIE's Photo GMASANDIE Posts: 48,396
2/8/07 1:56 P

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WINE CAKE

Calories 655
Calories from Fat 338 (51%)
Total Fat 37.6g 57%
Saturated Fat 9.7g 48%
Polyunsat. Fat 15.7g
Monounsat. Fat 9.9g
Trans Fat 0.0g
Cholesterol 110mg 36%
Sodium 583mg 24%
Potassium 150mg 4%
Total Carbohydrate 72.3g 24%
Dietary Fiber 1.5g 6%
Sugars 52.7g
Protein 7.1g 14%
Vitamin A 384mcg 7%
Vitamin B6 0.2mg 8%
Vitamin B12 0.3mcg 5%
Vitamin C 0mg 0%
Vitamin E 4mcg 13%
Calcium 99mg 9%
Magnesium 32mg 8%
Iron 1mg 8%
Alcohol 1.8g

Cake Recipe

1 (18 ounce) box yellow cake mix
1 (3 3/4 ounce) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
1/2 cup fruity white wine
1 cup chopped walnuts or pecans
GLAZE
1/2 cup softened butter
1 cup sugar
1/4 cup water
1/4 cup wine, as used in cake

CAKE.
Mix all ingredients, except nuts, with electric mixer for 3 minutes.
Fold in nuts.
Grease and flour 10 inch tube pan.
Pour batter into pan.
Bake at 325 for 50- 60 minutes.
GLAZE.
Combine all ingredients and boil until sugar is disolved. Drizzle over cake which has been pricked with toothpicks or a butter knift. Leave in pan overnight or at least 3 hours



Sandie from SC
MZRITA's Photo MZRITA Posts: 155
12/24/06 12:51 A

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Holiday Diva Tea:

1 qt. plus 6 cups water
1 cup sugar (or artificial sweetner to equal 1 cup sugar)
3 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice (which I didn't use because I couldn't find any)
8 tea bags
1/2 cup lemon juice
23 oz grapefruit juice
1 (64 oz) apple juice
2 (46 oz) cans pineapple orange juice
1/2 tsp salt

In a large saucepan combine 1 qt water, sugar, cinnamon sticks, cloves and allspice. Boil rapidly for at least 10 minutes. Bring the remaining 6 cups of water to a boil over the tea bags. Steep for 20 minutes until very strong. Strain the syrup into a large bowl. Add one or two cinnamon sticks to the bowl. Pour the lemon juice, grapefruit juice, apple jucie, and pineapple-orange juice into the bowl, and stir into the mix. Add the tea and salt. Stir to mix. Makes 50 servings.

Note: I took the easy route on making this recipe. I put the tea bags,and spices in the coffee basket of that huge 30 cup coffee pot that I have,and poured all the juices in the pot,and let it perculate until it was done. LOL

Have a great Christmas!


"It is NEVER too late to be what you might have been."
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