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10/21/19 4:53 P

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~*Sausage & Chow-Chow Stir Fry*~

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r-fry/


Sassy in Texas {Stacy}
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Joy is found not in finishing an activity but in doing it.-Greg Anderson


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8/21/19 8:47 P

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Sassy Tex-Mex Bowls:



emoticon A "Livin' Well" Dish emoticon

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ssy-tex-me
x-bowls%e2%9c%ab/


Sassy in Texas {Stacy}
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7/30/19 4:27 P

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"Almost" Baked Potato Casserole

Low Carb * Livin' Well Recipe

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most-baked
-potato-casserole%e2%9c%a6/


Sassy in Texas {Stacy}
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4/1/19 1:22 A

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Oven-Fry Pork Chops ~*~ Livin' Well



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rk-chops/


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3/17/19 5:30 A

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~Kickin' Chicken~ "Livin' Well" Recipe



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3/13/19 8:09 P

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Living Well ~*~ Parmesan Chicken



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icken/


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3/13/19 8:06 P

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^^ Let's Talk Recipes! ^^

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12/1/18 6:00 P

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4 INGREDIENT CROCKPOT CHICKEN TACOS
**Fit Foodie Finds. Lee Hersh

4 4 oz. chicken breasts, boneless, skinless
1 tablespoon garlic, minced
1 16 oz. jar of salsa
1 15 oz. can black beans, drained and rinsed

Place chicken breasts on the bottom of your crock-pot and rub with minced garlic.
Cover and turn to high for 2-3 hours or until chicken is fully cooked and tender.
Using two forks, shred chicken and salsa and black beans to crock pot. Mix and cover crock pot.
Let salsa, chicken, and black beans cook for another 5 minutes.
Serve in taco shells with your favorite taco fixings.

Serving Size: 1/4
Calories: 252
Sugar: 7
Fat: 2
Carbohydrates: 26
Protein: 31

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12/1/18 5:48 P

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^^ Let's Talk Recipes! ^^

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10/21/18 8:54 P

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emoticon Jen!

So good!

All Tips/Ideas/Recipes are welcome here! emoticon

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10/17/18 8:07 P

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Not really a recipe but a new food that I love is zucchini noodles with spaghetti sauce … a whole plateful of 'noodles' for very low calories and points (WW). I don't even dry or cook it … just spiralize, toss some spaghetti sauce on top and also some Italian seasoning and parmesan cheese if you want. The simpler, the better for me, lol!

Jen

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." ... Jeremiah 29:11 (NIV)


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10/9/18 7:48 P

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^^ Let's Talk Recipes! ^^

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9/29/18 3:44 P

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Servings: 4-6
1 package (8 ounces) elbow macaroni
2 cups cream-style cottage cheese (or small curd)
2 cups sharp cheddar cheese, shredded
1 carton (8 ounces) sour cream
1 egg, lightly beaten
¼ teaspoon salt
1 tablespoon coconut oil
Paprika, to garnish
1. Preheat oven to 350°F/180°C.
2. Cook macaroni “al dente” according to package directions. Drain with cold water.
3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.
4. Grease a 2-quart casserole dish with coconut oil.
5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.
6. Bake for 45 minutes.

****I used: WW Elbows - FF Sour Cream - 2% Cottage Cheese

Very Good! emoticon

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9/17/18 3:35 P

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(Get Healthy U/Ambitious Kitchen Food Blog)



Banana and oats bake together to make easy breakfast cookies that tasty like banana bread!
Ingredients

2 large bananas, mashed
2 cups gluten free oats
If desired you can add in some of the following:
vanilla extract
vanilla beans
chocolate chips
peanut butter chips
butterscotch
dried cranberries
raisins
chopped walnuts, almond or pecans
coconut flakes
cocoa nibs

Instructions

Preheat oven to 350 degrees F.
Place oats in blender or food processor and blend until oats become the consistency of flour; it's okay if it's not perfectly ground.
In large bowl combined mashed banana with oats until smooth. Add in 1/2 cup of your favorite add in; I used dark chocolate chips and a teaspoon of vanilla extract.
Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula. Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies.

Notes
Calories do not reflect add-ins.

Nutrition Information

Serving size: 1 cookie
Calories: 60

Fat: .8g
Carbohydrates: 12.4g
Sugar: 2.1g
Fiber: 1.7g
Protein: 1.4g

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9/7/18 2:42 P

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Avocado Tuna Salad Recipe
Author: Natasha of NatashasKitchen.com

Ingredients
15 oz tuna in oil, drained and flaked (3 small cans)
1 English cucumber sliced
2 large or 3 medium avocados peeled, pitted & sliced
1 small/medium red onion thinly sliced
1/4 cup cilantro (1/2 of a small bunch)
2 Tbsp lemon juice freshly squeezed
2 Tbsp extra virgin olive oil
1 tsp sea salt or to taste
1/8 tsp black pepper

Instructions
In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro
Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste).
Toss to combine and serve.

Nutrition Facts
Avocado Tuna Salad Recipe
Amount Per Serving

Calories 304 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 645mg 27%
Potassium 571mg 16%
Total Carbohydrates 9g 3%
Dietary Fiber 5g 20%
Sugars 2g
Protein 22g 44%
Vitamin A 5%
Vitamin C 14%
Calcium 2.9%
Iron 8.5%

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9/6/18 2:28 P

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Awesome!

The great thing about this method is you change up the spices to anything/still use the olive oil and you have a new flavor profile! emoticon

I will add Oregano, Basil, Italian Seasoning, Ms. Dash Table-style Seasoning and a big pinch of Parmesan from canister. Mix w/EVOO and baste chicken/pork chops and YUMMY!

I will also grate fresh Parm lightly over the meat before going in the oven.

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9/6/18 2:06 P

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My hubby makes something very similar to this and I use it on just about EVERYTHING emoticon

Jen

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." ... Jeremiah 29:11 (NIV)


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9/1/18 2:52 A

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Stacy's Homemade Zesty Mix (aka Taco Seasoning)
It's *Almost Salt Free! The only source of salt comes from the 1 tbs. of fajita seasoning. Pkg. Taco Seasoning is high in sodium!

In a small bowl add and mix up:
1/4 c. garlic powder * 1/8 c. ground cumin * 1 tbs. dried cilantro * 1 tbs. mesquite smoked fajita seasoning * 1 tbs. paprika * 1 tsp. pepper * 2 tsp. chili powder

Mix Well and place in a small mason jar or air tight container. Store in your spice cabinet or pantry.

To use as taco seasoning once your lean beef or other choice of meat has been drained: measure 1/8 c. of the Zesty Mix and evenly sprinkle all of it in; then add 1/2 hot water and stir well and simmer for 4-5 minutes.

One of my/our FAVORITE ways to use the Zesty Mix is for Grilled/Baked Chicken! (Works for Pork Chops/Pork Tenderloin as well.)
In a small bowl add 1/8 c. of the Zesty Mix and pour in Extra Virgin Olive Oil until you have a very loose/soupy mixture. Baste the meat on both sides generously and then Grill or Bake. The flavor is amazing!
Of course, throw out any unused mix that has been used for basting.

**************************


I do keep "low sodium" packaged taco seasoning in a small salt shaker.
(1 pkg. will fill it up. Place tape over the lid holes so it stays fresh.)
When I truly want that certain flavor/kick from taco seasoning, I can "sprinkle" it in instead of using the whole pkg. I'm in control of how much is used.

emoticon

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3/1/18 1:23 A

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^^ Let's Talk Recipes! ^^

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2/9/18 3:01 P

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Taco Stuffed Zucchini Boats
5 Freestyle Points 286 calories

Total Time: 1 hour 15 minutes

By: SkinnyTaste

For a low-carb, spin on taco night, you’ll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.
Ingredients:

4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt, or to taste
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro, for topping

Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F.
Place 1/4 cup of salsa in the bottom of a large baking dish.
Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.

Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
Add the onion, bell pepper, reserved zucchini, tomato sauce and water.
Stir and cover, simmer on low for about 20 minutes.

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
Top each with 1 tablespoon of shredded cheese.
Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions and serve with salsa on the side.

Nutrition Information

Yield: 4 servings, Serving Size: 2 halves

Amount Per Serving:
Freestyle Points: 5
Points +: 7
Calories: 286 calories
Total Fat: 12g
Saturated Fat: g
Cholesterol: 8mg
Sodium: mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 6g
Protein: 28g

**I have made these with Extra Lean Ground Beef as well. emoticon

Edited by: STACYTEXAN at: 10/21/2018 (21:04)
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2/6/18 3:11 P

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Healthy Chicken Vegetable Casserole by: Chef Meg (Good Reviews)



Try this inexpensive and fresh version of a chicken casserole--no need for processed soups or sauces!
Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 6
Ingredients
12 oz cooked chicken breasts, diced
2 T all purpose flour
2 T butter, unsalted
10 oz skim milk
1 pinch white pepper
1 t Italian seasoning
1 T parmesan cheese, grated
7 oz penne pasta, whole wheat
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads, approx. 12 ounces broccoli, chopped
1/3 c monterey jack cheese
nonstick cooking spray

Directions
Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat.
Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown.

Add milk to the mixture and continue to stir until it starts to bubble.
Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and Parmesan cheese to the sauce. Stir to combine.
Cook pasta according to package directions.
While pasta is cooking, preheat oven to 350 degrees.
During the last minute of the pasta's cooking, add the chopped broccoli to the water.
Allow to simmer for one minute.

Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray.

In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish.
Sprinkle with the Monterrey jack cheese and cover with foil.

Bake for 20 minutes; remove foil and continue to bake until cheese is melted.

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 320.6

Total Fat: 8.9 g
Cholesterol: 51.8 mg
Sodium: 175.3 mg
Total Carbs: 36.1 g
Dietary Fiber: 8.8 g
Protein: 27.9 g

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2/1/18 7:42 P

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Stacy's Egg Noodle Lasagna * 12 Servings * 13x9 Baking Dish



Had to play around a lot to create a Healthier Version of my traditional lasagna that hubby & son always want! LOL .. It was 650 Calories a Slice! emoticon

This one is a hit with all of us at only 353 Calories per slice! emoticon

I make it big to Freeze Half! For those that only need 1-2 Servings... Slice each serving and freeze individually! Take out the night before and thaw in fridge, then pop in the microwave or oven to heat at dinner time!

You Need: 2 lbs. Extra Lean Ground Beef, 1 pkg. of Whole Wheat Egg Noodles, 24 oz. can of Hunt's Garlic & Herb Spaghetti Sauce, 5 Green Onions with Tops-chopped, 2 tbs. freshly grated Parmesan Cheese, 2 tbs. lightly dried Parsley (found in produce section by fresh herbs; in small container), 8 oz. of Light Sour Cream, 18 oz. of 1% Cottage Cheese,
1 C. Fancy Shredded Italian Blend Cheese, 1/2 C. Fancy Shredded Sharp Cheddar Cheese, S&P, Oregano, Garlic Powder & 1/2 tsp. ground Thyme. (Optional: Extra Virgin Olive Oil)

Prep Ahead & Keep in Fridge: In a medium sized bowl - Add the 18 oz. of cottage cheese & 8 oz. of light sour cream. Gently fold & combine. I sprinkle in a generous amount of black pepper. Add 1 tbs. Parsley. Now, fold in the cup of Italian Blend Cheese. Place in fridge.

Start the water for egg noodles in a pot. Once boiling, add some salt/noodles and reduced heat to medium hi. Cook for 10 minutes.

While that is working, start browning the beef. Lightly cover the meat with each spice (except Thyme) and add 1 tbs. of the parsley. Brown & Drain.

Once drained add back in skillet/pot over medium heat; add the green onions (optional: drizzle a little EVOO over them) and stir around in the beef.
Add all of the spaghetti sauce. Add the Thyme, fresh Parmesan and rest of Parsley.
I sprinkle in lightly each spice again as well. Turn heat to low and stir well.
*Preheat Oven to 375*

Drain Noodles and add back to pot..Make sure you have turned the heat off burner.
Add the cottage cheese mixture to noodles and mix/combine well.

Turn heat off from sauce and stir well. Spray a 13x9 Baking Dish (I use Glass-Pyrex) with cooking spray. Add just enough meatsauce to lightly coat bottom of dish.
Add half of the Noodle Mixture .. Add the rest of meatsauce ..
End w/the rest of Noodle mixture.
Sprinkle all of the Sharp cheddar on top and Bake for 20-25 minutes.
(All Ovens Vary.. When Bubbly and the Cheese is a Golden color, it's ready.) Serve.

Servings: 12
Amount per serving

Calories 353
% Daily Value*

Total Fat 13g 16%
Saturated Fat 7g 36%

Cholesterol 80mg 27%

Sodium 630mg 27%

Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%

Total Sugars 6g
Protein 29g

Calcium 275mg 19%
Iron 3mg 15%
Potassium 175mg 4%



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2/1/18 1:40 A

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Creamy Zucchini and Spinach Pasta Bake
- By Kraft

3 cups cavatappi, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 tsp. dried Italian seasoning
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Heat oven to 375°F.
Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently.
Add half the spinach; cook 2 to 3 min. or just until wilted.
Repeat with remaining spinach. Remove from heat.

Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.

Nutritional Information
Serving Size 12 servings, about 1 cup each
AMOUNT PER SERVING
Calories 230
Total fat 10g
Saturated fat 5g
Cholesterol 30mg
Sodium 320mg
Carbohydrate 24g
Sugars 5g
Protein 13g

% Daily Value
Vitamin A 35 %DV

Vitamin C 15 %DV

Calcium 2 %DV

Iron 8 %DV

My Review: LOVE!
Adding *Cooked* Grilled Chicken (Chopped/Strips) or Baked Chicken (Chopped/Strips) is even better when Making It A Meal!

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2/1/18 1:38 A

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 current weight: 183.0 
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