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SLEEVE992019's Photo SLEEVE992019 Posts: 109
9/13/19 9:56 A

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Low Carb Almond Garlic Crackers

Ingredients


1/2 cup almond meal
1/2 cup ground flax seed
1/2 cup water

1/3 cup shredded Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
Add all ingredients to list

Directions


Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix almond meal, ground flax seed, water, Parmesan cheese, garlic powder, and salt together in a bowl. Set aside until water is absorbed and dough holds together, 3 to 5 minutes.
Put dough on the prepared baking sheet and top with waxed paper or plastic wrap. Flatten the dough to 1/8-inch thick using a rolling pin or your hands. Remove waxed paper. Score the dough with a knife to make indentations of where you will break the crackers apart.
Bake in the preheated oven until golden brown, about 15 minutes. Remove baking sheet from oven and cool crackers to room temperature, at least 30 minutes; break into individual crackers.


Nutrition Facts

Per Serving: 72 calories; 5.7 g fat; 3.1 g carbohydrates; 3.1 g protein; 2 mg cholesterol; 135 mg sodium.

~*~Jennifer~*~


 Pounds lost: 62.0 
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SLEEVE992019's Photo SLEEVE992019 Posts: 109
8/25/19 1:49 P

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Meatloaf Muffins

Add Lipton onion soup mix too! One packet works fine! Rotel works in place of the stewed tomatoes for a spicy kick! Soup Mix not included in nutrition value
Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 12

Ingredients

Ground beef, lean, 16 oz
Stewed Tomatoes, 1 cup
*Ketchup, Heinz, 4 tbsp
Heavy Whipping Cream, 2 tbsp
Bread crumbs, dry, grated, seasoned, 1 cup
Egg, fresh, 1 jumbo
Lea & Perrins, Worcestershire Sauce, 3 tsp
Salt, 1 tsp
Pepper, black, 1 tbsp
Cider Vinegar, 1 tbsp
Brown Sugar, 6 tsp packed


Directions
Combine all ingredients in a mixing bowl, except 1 T of the ketchup, cider and brown sugar. Using your hand works best! Fill 12 muffin tins. Mix remaining ketchup, vinegar and brown sugar in a small bowl. Spoon over muffins. Bake 350 for 30 minutes.

Number of Servings: 12


Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 176.7

Total Fat: 9.9 g
Cholesterol: 54.9 mg
Sodium: 530.4 mg
Total Carbs: 12.6 g
Dietary Fiber: 0.8 g
Protein: 9.1 g

~*~Jennifer~*~


 Pounds lost: 62.0 
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46.75
93.5
140.25
187
SLEEVE992019's Photo SLEEVE992019 Posts: 109
8/22/19 10:47 A

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Taco Seasoning(low sodium)

If you are cooking for someone on a low sodium diet, use this recipe instead of taco seasoning. This recipe is the equivelant to one package of taco seasoning (or 3 tablespoons.) Adjust the strength of any ingredient to your taste.
Minutes to Prepare: 5
Number of Servings: 6

Ingredients

1 tablespoon Chili Powder
2 teaspoons Onion Powder
1 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Ground Oregano


Directions
Mix all ingredients together.

Nutritional Info:

Servings Per Recipe: 6
Amount Per Serving
Calories: 11.0

Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 13.9 mg
Total Carbs: 2.1 g
Dietary Fiber: 0.8 g
Protein: 0.4 g

~*~Jennifer~*~


 Pounds lost: 62.0 
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46.75
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140.25
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SLEEVE992019's Photo SLEEVE992019 Posts: 109
8/19/19 11:14 A

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Slow Cooker Rotisserie Chicken

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 277.8

Total Fat: 11.9 g
Cholesterol: 129.7 mg
Sodium: 283.6 mg
Total Carbs: 2.9 g
Dietary Fiber: 1.2 g
Protein: 41.7 g

Those rotisserie chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker!
Minutes to Prepare: 10
Minutes to Cook: 240
Number of Servings: 4

Ingredients

1 lemon, cut in half
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 whole chicken, (about 4 1/2 pounds)


Tips

Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bird and let most of the fat fall to the bottom of the slow cooker.

You may not need a knife to cut this chicken once cooked-- the meat will almost fall off the bone.

You can use other herbs and spices, if you prefer.

Directions
Place an inverted shallow ceramic dish (one that is oven-proof) into the bottom of your slow cooker insert. Your chicken should be able to fit on top and still allow the lid to close tightly.

In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.

Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.

Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.

Cross the legs of the chicken, then tie them together with cotton kitchen string.

Place the chicken in the slow cooker, atop the inverted dish.

Coat the top of the chicken with cooking spray.

Spoon the remaining herb mixture over the top and sides of the chicken.

Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.

Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones.


Serving Size: One 4 1/2 pound chicken yields almost 10 ounces cooked dark meat and 16 ounces cooked white meat. Approximately 2 ounces dark meat and 4 ounces of white meat per serving.


~*~Jennifer~*~


 Pounds lost: 62.0 
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46.75
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140.25
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SLEEVE992019's Photo SLEEVE992019 Posts: 109
8/18/19 7:48 P

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Beef Philly Cheese Steak Casserole

Keto and Low Carb way to enjoy your old favorite

This version has extra zucchini to bulk it up so you done miss that roll.
Number of Servings: 3

Ingredients

1 tbsp Extra Virgin Olive Oil
1/2 Onions, raw
9 oz Beef Top Round London Broil
4 oz. Mushrooms, fresh
1/2 Peppers, sweet, red, fresh
1 med Zucchini
1 tsp Lea & Perrins, Worcestershire Sauce
1/4 tsp McCormick Grill Mates Montreal Steak Seasoning
1/4 tsp Pepper, black
1/2 oz Monterey Cheese
1/2 cup Parmesan Cheese, grated
1 oz Cream Cheese
1/4 Cup Heavy Cream
1 large egg


Tips

Keto Friendly, Low Carb, Remake of old favorite

Directions
1. Slice the meat and sprinkle with the seasoning, set aside,
2. Measure out the cream cheese into a slighly large enough bowl for the eggs and cream,
3. Slice all the veggies into strips.
4. Now stir the cream cheese and add in the egg, worcestershire, stir after adding each next the cream and half the parm cheese, save some for topping.
6. Add olive oil to a large skillet and saute the onion and garlic, the add the meat and stir, then add the peppers, and mushrooms, stirt again and again.
7. Spray the pan or rub with oil or butter
8. Pour the meat and veg mixture into the pan and top with the mix in the bowl. Bake and leave set last 5 minutes with cheese to melt and top with set aside parm.

bake at 350 in a 9 x 9 pan for 15-20 min.

I also added 2 small zucchini during the pepper, mushroom section, but should have added a second egg.

Serving Size: 3 equal portions


~*~Jennifer~*~


 Pounds lost: 62.0 
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46.75
93.5
140.25
187
SLEEVE992019's Photo SLEEVE992019 Posts: 109
8/17/19 9:00 A

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Skinny Chicken Parmesan Salad

While chicken Parmesan is traditionally fried and served with pasta, this lighter version is delightful atop a hearty tomato and basil salad.
Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 4

Ingredients

1 pound boneless, skinless chicken breasts (2 breasts)
1⁄4 cup all-purpose flour
2 egg whites, beaten
6 tbsp grated Parmesan cheese
1 tsp fines herbs, dried (mixture of dried chives, parsley, basil, and tarragon)
3 plum (Roma) tomatoes, seeded and chopped
2 tsp shredded fresh basil leaves
1 lemon, juiced
Dash of black pepper
2 tbsp extra-virgin olive oil
4 cups mixed baby salad greens



Directions
1. Trim any visible fat from the chicken breasts and slice them into four 4-ounce servings. Place the chicken between two sheets of wax paper or plastic wrap. Pound with the bottom of a pan or rolling pin until the meat is 1⁄4- to 1⁄2-inch thick.

2. Prepare three pie plates or flat-bottomed bowls and place the flour, egg whites, and Parmesan in each respectively. Toss the dried herbs in with the cheese. Working with one piece of chicken at a time, dip the meat into the flour, then the egg white, and finally the cheese. Shake off any excess egg white before coating
with the cheese. It is best to use one hand for the dry coatings and one for the wet to avoid clumping the batter.

3. Spray a nonstick skillet with nonstick cooking spray and place over moderate heat. Sauté the chicken until cooked through, 5 to 6 minutes per side.

4. While the chicken is cooking, combine the tomato and basil in a small bowl. In a separate bowl, combine the lemon juice and pepper. Slowly whisk in the oil, then pour the mixture
over the tomatoes.

5. To serve, toss the greens with the tomato and dressing and divide among four plates. Top with the chicken. emoticon

~*~Jennifer~*~


 Pounds lost: 62.0 
0
46.75
93.5
140.25
187
AUTISMMOMMA05's Photo AUTISMMOMMA05 SparkPoints: (57,157)
Fitness Minutes: (26,436)
Posts: 5,481
8/15/19 7:46 P

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Here we will post recipes for us all to share

Theresa-WV
Creator/Leader - Daily Fitness Challenges
www.sparkpeople.com/myspark/groups_individual.asp?gid=71235

I Can Do It, You Can Do It, We Can Do It!!!!
Fall down, Get up, Dust off, Keep Goin!!!!
Set Ur Mind To It!!!!


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