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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
5/24/19 8:04 A

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Low Carb Egg Noodles !!!

I just found this recipe and thought you all would like to have it, too !

Do watch the instructional video...It sure helped me see the making in action !

Here's the link with all the info !

www.lowcarb-ology.com/low-ca
rb-egg-noo
dles/


Low Carb Egg Noodles

Easy low carb egg noodles have 0 carbs. They're done in under 10 minutes and ready for you to use in recipes like chicken noodles soup right away.

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 2

Calories 111kcal

Author Marye

Ingredients

•1 ounce cream cheese, room temperature
•2 eggs, room temperature
•1/4 teaspoon wheat gluten, may omit but it creates a better texture

Instructions

1.Preheat the oven to 325F.

2.Add the cream cheese, eggs, and gluten to the jar of a blender.

3.Blend on high for 1 minute, or until smooth.

4.Pour our on a silicone mat that's placed on top of a heavy baking pan.

5.Smooth out into a rectangle, keeping the batter very thin.

6.Bake at 325F for 5 minutes, or until set. DON'T over-bake!

7.Remove from oven and let set for a couple of minutes before cutting and using as desired.

These are best if they are gently simmered in a sauce or broth for a few minutes.

Nutrition

Calories: 111kcal | Carbohydrates: 0g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 107mg | Potassium: 80mg | Sugar: 0g | Vitamin A: 8.6% | Calcium: 3.9% | Iron: 4.3%


Find more great low carb recipes at Lowcarb-ology.com


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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4ROSEMARY's Photo 4ROSEMARY SparkPoints: (68,573)
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4/5/19 11:13 A

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My favorite breakfast lately: two chopped up hard boiled eggs, cooked bacon or sausage, cheese, butter and arugula. Put everything in a bowl and microwave a minute or so until the cheese melts (cover, as it tends to "pop"). The arugula adds some great flavor.

One word frees us of all the weight and pain of life:
That word is love. - Sophocles


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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
12/14/18 6:00 A

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I, too, Love Spaghetti Squash ! When they are in season, I cook up a bunch and freeze it in 2 serving packages. I do dehydrate it for soups to save on freezer space !

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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4ROSEMARY's Photo 4ROSEMARY SparkPoints: (68,573)
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12/13/18 8:32 P

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This week I re-discovered spaghetti squash! I forgot how good it is. It's easy to bake in the oven, and then substitute in pretty much any recipe that would call for pasta. We ate it with sausage and tomato sauce for spaghetti one night. I had about one cup of the squash left that I had today for lunch. I reheated it in the microwave with some deli ham, butter, sour cream, and parmesan cheese, and boy, was it good! And I was happy that it didn't raise my blood sugar. One cup has 10 grams of carbs,so if you are strict keto it's probably too many for you, but if you are looking for lower carb, it is definitely lower carb than traditional pasta. I plan to try to make it taste like Chinese lo mein next, and then try it in chicken "noodle" soup.

One word frees us of all the weight and pain of life:
That word is love. - Sophocles


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PICKIE98's Photo PICKIE98 Posts: 70,277
3/15/18 12:39 P

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Feel free to add a healthy recipe here!

TWELVE YEARS SPARKING!!

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PICKIE98's Photo PICKIE98 Posts: 70,277
1/15/17 2:27 P

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That is a great one!

TWELVE YEARS SPARKING!!

Lost 66 pounds!



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
1/15/17 8:17 A

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Lean & Clean Quesadilla
A Spark People Recipe with a video ! I didn't know you can make a BATTER for Quessadillas ! Just pour and let brown a bit, flip and repeat !



This Mexican favorite is made healthier with coconut flour tortillas, turkey filling and fresh pico de gallo.


Minutes to Prepare: 10

Minutes to Cook: 5

Number of Servings: 4

Ingredients

Pico de Gallo:
1 onion
4 Roma tomatoes
2 cloves garlic
1/2 bunch cilantro
1 lemon, juiced

Tortilla:
1/3 cup egg whites
2 tablespoons water
2 tablespoons coconut flour
1/8 tsp baking powder
vegetable oil spray

Filling:
4 ounces 99% fat-free ground turkey
3 celery stalks, chopped
Mrs. Dash seasoning to taste
1/4 cup reduced-fat mozzarella cheese
Vegetable oil spray

Tips

If you'd prefer to avoid dairy, you can sub vegan cheese for the mozzarella. Watch recipe creator Cassey Ho demonstrate how quick and easy it is to make this recipe!


https://recipes.sparkpeople.com/recipe-d
etail.asp?recipe=2574210


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
1/7/17 12:07 P

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Chicken Cauliflower Fried Rice



Recipe courtesy of Katie Lee

Total Time:20 minPrep:10 minCook:10 min

Yield:4 to 6 servingsLevel:Easy

Ingredients

1 medium head cauliflower, stem removed
3 teaspoons canola oil
2 large eggs, lightly beaten
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
1 cup frozen mixed peas and carrots, thawed
1/4 cup thinly sliced scallions
1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
2 tablespoons sesame oil
2 cooked chicken breasts, diced (I used a rotisserie chicken)


Hot sauce, for serving, optional

Directions

Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.


Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.


As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.


Recipe courtesy of Katie Lee


© 2017 Television Food Network, G.P. All Rights Reserved.


http://www.foodnetwork.com/recipes/katie
-lee/chicken-cauliflower-fried-rice.pr
int.html

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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9/22/16 1:07 P

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Leftovers



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
9/22/16 7:48 A

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Mini Eggplant Pizzas


Minutes to Prepare: 5

Minutes to Cook: 12

Number of Servings: 4



Ingredients

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese


Tips


Jazz up the flavor by adding some basil leaves to the mix.


Directions

Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Total Carbs = 9....


recipes.sparkpeople.com/reci
pe-detail.
asp?recipe=294062&utm_so
urce=s
parkpeople&utm_medium=email&
am
p;utm_campaign=recipe-of-the-day


Edited by: CANNINGNANNY at: 9/22/2016 (07:54)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
9/19/16 9:33 A

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Easy Low-Carb Dinners in 25 Minutes or Less

OMG !!! You have to see these !!!

www.kitchme.com/the-dish/easy-low-ca
rb
-dinners-in-25-minutes-or-less/?omhiR>de=true&plid=EM_PROMO_KITCHME&am
p;
crid=EM_091816&utm_source=EM
_PROMO
_KITCHME&utm_medium=emai
l&utm_
campaign=EM_091816


I will post a new thread for those that don't get this thread !

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
6/15/16 7:03 P

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No-Noodle Zucchini Lasagna

"Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!"



Ingredients

+2 large zucchini
+1 tablespoon salt
+1 pound ground beef
+1 1/2 teaspoons ground black pepper
+1 small green bell pepper, diced
+1 onion, diced
+1 cup tomato paste
+1 (16 ounce) can tomato sauce
+1/4 cup red wine
+2 tablespoons chopped fresh basil
+1 tablespoon chopped fresh oregano
+hot water as needed
+1 egg
+1 (15 ounce) container low-fat ricotta cheese
+2 tablespoons chopped fresh parsley
+1 (16 ounce) package frozen chopped spinach, thawed and drained
+1 pound fresh mushrooms, sliced
+8 ounces shredded mozzarella cheese
+8 ounces grated Parmesan cheese

Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

2 Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

3 To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.

4 Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

5 To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

6 Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.


Cook's Note

The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Here is a review from someone who did make this...
I love this recipe. I have made it many times. Skip the salt on zucchini step and don't add any water to the sauce. The zucchini will add the moisture you need.

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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6/6/16 9:21 P

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I like a lot of salads in the warmer months. A favorite of mine is as follows. Use your own amounts of ingredients. I prepare for 1 person.I also prefer Organic produce.

Romaine washed and patted dry with paper towels
Kidney beans or gorbanzo beans
Feta cheese or goat cheese
shredde3d carrot
T. of Raisins
1/4 C. either Strawberries or Raspberries
dressing of your choice.





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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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Oh my goodness! Those last 2 recipes are making me so hungry.



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PICKIE98's Photo PICKIE98 Posts: 70,277
6/6/16 5:59 P

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I found this one on the Diabetes self-management website.

Apple Crisp

Prep time: 25 minutes
Cooking time: 35 minutes

9 medium apples 2 t cinnamon
1/4c plus 1/4c splenda 3/4ctrans-fat-free oleo
1/4c plus 1/4c sugar 3/4c old fashioned oatmeal

Preheat oven to 375F. Toss apples with 1/4c splenda, 1/4c sugar and cinnamon. Transfer apple mixture into a 9" x 13" baking pan. Beat oleo and add remaining 1/4c splenda and 1/4c sugar along with the flour and oatmeal. Blend until well mixed. Evenly distribute flour mixture over apples. Bake for 35-40 minutes on the TOP rack of the oven until topping is lightly browned and apples are soft.

Yield: 15 servings
Serving size: 1/2 cup

Nutrition facts
Per serving:
Calories: 170
Carbs: 26 g
Protein: 2 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 80 mg
Fiber: 2 g

Exchanges per serving: 1 starch, 1 fruit, 1 fat.
Carb choices: 2

TWELVE YEARS SPARKING!!

Lost 66 pounds!



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
5/19/16 8:59 A

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Turkey and Squash Ravioli with Raw Marinara (Gluten-Free, Flourless)

Using strips of yellow squash rather than pasta cuts both the carbs and calories in this delicious Italian favorite!

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 3

Ingredients

Raw Marinara:
3 Roma tomatoes
12 sun dried tomatoes
1 clove garlic
5 fresh basil leaves
1/2 tablespoon dried oregano
1-2 dates

Ravioli:
2 yellow squash
4 ounces 99% fat-free ground turkey
8 ounces spinach
3 tablespoon 2% cottage cheese
1 teaspoon dried oregano
1 teaspoon chopped fresh basil
Vegetable oil spray

Tips

Be sure to slice the squash as thin as possible to make it easier to close around the ravioli filling. Watch recipe creator Cassey Ho demonstrate how quick and easy it is to make this recipe!

Directions

1. Put all marinara ingredients in a blender or food processor, chop to your desired consistency and set aside.
2. Blend cottage cheese, turkey, oregano, basil and spinach in the food processor
3. Slice squash into thin ribbons using a mandoline or a sharp knife
4. Take 4 ribbons and weave them into hashtags, then fill with a tablespoon of meat stuffing, fold sides in, and flip over to close
5. Bake in the oven for 20-25 minutes at 350 degrees on a pan coated with vegetable oil spray
6. Top with marinara and serve


Serving Size: 2 ravioli
recipes.sparkpeople.com/recipe-detai
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_campaign=recipe-of-the-day


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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5/18/16 10:52 A

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Now that sounds good.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
5/18/16 10:44 A

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Creamy Spinach Quesadillas Recipe
(I'm sure we can "Lighten Up" this recipe) It sounds SOOO Good ! emoticon

Author: The Prairie Homestead

Recipe type: Main Dish

Serves: 4-6 quesadillas

Ingredients

•4 cups spinach leaves (or other dark leafy greens of your choice), roughly chopped
•½ of a medium onion, finely chopped
•1 garlic clove, minced
•3 tablespoons butter or coconut oil
•1 medium tomato, finely chopped
•4 oz cream cheese, softened
•1½ cups shredded cheese of your choice
•Flour tortillas

Instructions

1.In a medium frying pan, sauté the onion in the butter until the onion is soft and translucent.
2.Add the minced garlic and cook for 1-2 minutes more.
3.Add the spinach/greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.
4.Place the cream cheese, tomato, and shredded cheese in a separate bowl. Add in the spinach/onion mixture.
5.Stir to combine. Spread two to four tablespoons of the mixture on half of each tortilla. Fold the tortilla in half.
6.Heat the tortilla in a lightly greased pan, flipping once. Your quesadillas are done when they are a lovely shade of golden brown on both sides and the cheese is melted.
www.theprairiehomestead.com/2015/06/
sp
inach-quesadilla-recipe.html


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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4/28/16 8:52 A

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Skinny Chicken Parmesan Salad from SP Recipes...



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 herbes, 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 (mesclun
mix)

Tips


Like this recipe? You'll love "The SparkPeople Cookbook: Love Your Food, Lose the Weight." Click here for more info.



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.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 353.1
Total Fat: 16.5 g
Cholesterol: 87.0 mg
Sodium: 494.3 mg
Total Carbs: 13.0 g
Dietary Fiber: 2.7 g
Protein: 38.2 g
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Edited by: CANNINGNANNY at: 4/28/2016 (08:54)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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PICKIE98's Photo PICKIE98 Posts: 70,277
4/15/16 4:30 P

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That looks SO good, as does James' crispy delicious flapjacks and waffles!

TWELVE YEARS SPARKING!!

Lost 66 pounds!



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OOOoohhhhHHHh!!! I'm on my way!



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Stir Fry: wild rice medley, lean pork loin strips and frozen stir fry vegetables.

Pork loin strips are leftover from night before dinner. Season and 'refresh' in 2 TB olive oil. Add frozen stir fry vegetables. Cook the wild rice (not boxed) which yields about 1 1/2 cups cooked. Mix together and serve. Great way to breathe new life into leftovers and other than cooking the wild rice (it takes longer when it is not instant but so worth it) it does not take very long at all. If you wish to hurry up the process you can use one of those steamed packages for the rice and that will save you about 30-40 mins. of cook time.

YUM!

It is what today's lunch is.

Pam

TweetyX2 (Pam B.)
Time Zone: EST
Atlanta, Georgia [USA]

A Look Back: January 4, 2017: 265.4 lbs.
January 1st, 2018: 231.6 lbs.
Total Wt. Loss in 2017: 33.8 lbs.

2018 Wt. Loss Goal: lose 52 lbs.
End of Year 2018 Wt. Loss Goal: 188.2 lbs.

This is not a race to the finish but a journey to the end.















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4/12/16 9:59 P

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Sounds good, Lin!



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4/12/16 2:20 P

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Broccoli slaw

For the slaw I just chop the stems from broccoli, add some red cabbage and carrots for color. I toss them all in my processor until shredded.
I like to use the spray bottles of raspberry vinaigrette on it. I measure a cup of each veggie and mix together. Spray each serving as desired. If you put your desired dressing on the slaw, it blends well.
I do not have a calorie count. I just did it off the top of my head.

TWELVE YEARS SPARKING!!

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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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4/12/16 1:14 A

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Can't wait to try this! Thanks Jame3s!



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-JAMES-'s Photo -JAMES- Posts: 14,805
4/11/16 5:36 P

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LOW CARB PANCAKES OR WAFFLES




Here is a recipe for low carb pancakes, and they taste like regular pancakes, I put a little butter on top and a little "E.D. SMITH No Sugar Added" syrup which was still about 15% sugar. Regular maple syrup is 70% carbs, and I only had a little.

This will make about 12 small pancakes, fewer larger pancakes will be harder to flip.


10 tablespoons plain (or vanilla) whey protein powder (80 grams)
2 eggs
25 grams of oil, like corn oil
25 grams of water
1/8 teaspoon baking powder (optional for pancakes, helpful for waffles)

Whisk the dry ingredients together in a small bowl. After whisk in the egg and oil and water.

Lightly grease a small nonstick skillet with oil or cooking spray and heat on medium. Spoon in the batter to form about 12 separate pancakes.

When bubbles appear all over the pancake and the batter on top looks like it's starting to set up carefully work a spatula around the edges and then under the pancake to flip it over. Cook until the second side is lightly browned.

Keep the heat of the pan a little lower than for flour based pancakes. Don't let it get too dark or it will taste a little bitter. Serve with butter and low carb syrup, if desired.

NUTRITIONAL INFORMATION OF THE 12 PANCAKES (240 grams of pancakes)
Calories (590)
Carbs (2 gram)
Fat (50 grams)
Protein (72 grams)

Edited by: -JAMES- at: 4/11/2016 (17:37)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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4/9/16 5:33 P

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Great recipes! Thanks!

I love Quinoa. Lunch was a salad I made for myself Mixed in a bowl
1 small tomato chopped
1/2 peeled chopped cucumber
1/2 av acado
2 Tablespoons cooked Quinoa
1 T. raisins
Toss w/ light Vinegrette or italian dressing



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
4/9/16 7:44 A

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Junk Food to Joy food recipes from the book I bought...


It's a "Good" Version of BBQ Ribs...
You use a pork tenderloin, cut it in 4"x 2" strips about 1/4" thick (or so)
Marinate in Low sugar BBQ sauce, Put on wooden skewers that have been soaked in water...Then grill...
Here is the link for the complete/correct recipe... :}
www.joybauer.com/healthy-recipes/bbq
-r
ibs/


Grilled Cauliflower Steaks



savorynature.com/2015/04/15/grilled-
ca
uliflower-steaks/


With the weather getting warmer, we’re firing up the grill a lot more often. Thank goodness! I just love the smoky charred flavor that grilling gives and I don’t mind the lack of dishes to wash either! And it’s not just for meat. Lots of vegetables are great grilled including these grilled cauliflower steaks. They’re brushed with a smoked paprika curry mustard glaze that caramelizes to give the cauliflower a wonderful spiced smoky flavor.

You cut the steaks from the center of the cauliflower in ¾ inch thick slices. Each head of cauliflower will give you 3-4 steaks and then you’ll have the florets from the outsides for another purpose. Simply brush them with the spice paste and grill them on high, cover down about 5-6 minutes per side until they’re nicely charred on each side.

These grilled cauliflower steaks make a great vegetarian entrée paired with a salad or an easy side that you can grill alongside a protein.

Grilled Cauliflower Steaks

Prep time 5 mins

Cook time 12 mins

Total time 17 mins

Serves: 3-4 servings


Ingredients
1 head of cauliflower
2 Tbsp olive oil
1 tsp yellow curry powder
1 tsp smoked paprika
(The curry and paprika can be mild or hot according to your liking.)
1 tsp granulated onion
1 tsp granulated garlic
¼ tsp salt
2 tsp Dijon mustard

Instructions
1.Preheat grill on high.
2.Cut bottom off of cauliflower and remove leaves, but don’t cut out core.
3.Slice straight down through the center of the cauliflower and then slice down in parallel to that cut making ¾ inch thick “steaks”. You should get 3-4 steaks. Reserve remaining florets for another use.
4.Mix together the rest of the ingredients to make a paste.
5.Brush one side of the cauliflower steaks with half the spice paste.
6.Put them on the grill, spiced side down.
7.Brush the top side with the remaining paste.
8.Put the cover down and grill 5-6 minutes until charred on the bottom.
9.Carefully flip with a spatula and grill another 5-6 minutes, cover down until charred on the second side.


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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4/1/16 2:01 A

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Now I'm gettimg very hungry...



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TWEETYX2's Photo TWEETYX2 Posts: 2,071
3/31/16 7:12 P

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"Big Mac" Salad

1.5 serving Beef, ground, patty 3oz 90% lean/10% fat, cooked, pan-broiled (hamburger, ground sirloin)
1 serving Cabot sharp light cheddar cheese, 1 oz.
1 serving Great Gherkins kosher dill sandwich slices, 2 slices, chopped
1 serving Iceburg lettuce 2 cups shredded
0.5 cup, chopped Onions, raw
1 serving romaine lettuce, on stalk, 1 large leaf
1 small whole (2-2/5" dia) Tomatoes, red, ripe, raw, year round average (optional)
2 serving Wish Bone Thousand Island, lite dressing, 2 TBs

Nutritional Info:

Calories: 542
Carb: 24.6 g.
Fat: 28.4 g.
Protein: 43.7 g.

This can make one very large salad or you may modify the ingredients to make a much smaller one so the nutritional information fits into your individual food plan.


Pam emoticon






Edited by: TWEETYX2 at: 3/31/2016 (19:14)
TweetyX2 (Pam B.)
Time Zone: EST
Atlanta, Georgia [USA]

A Look Back: January 4, 2017: 265.4 lbs.
January 1st, 2018: 231.6 lbs.
Total Wt. Loss in 2017: 33.8 lbs.

2018 Wt. Loss Goal: lose 52 lbs.
End of Year 2018 Wt. Loss Goal: 188.2 lbs.

This is not a race to the finish but a journey to the end.















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-JAMES-'s Photo -JAMES- Posts: 14,805
3/30/16 11:57 P

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Dessert

Cottage cheese with a squirt of Mio mixed in (your choice of flavour).

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
3/30/16 4:57 P

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Deb, it's firm and nice ! Your just heating it thru...20-25 mins.

Edited by: CANNINGNANNY at: 3/30/2016 (17:05)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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3/30/16 2:50 P

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Now that looks good and healthy and both carb and a protein.

I ahve a question...That Portabella mushroom cooked like that is it slimy and soft of is it firm when you bite into it?

My daughter ordered a portabella burger when we were at the coast and I tried a bite but did not care for it.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
3/30/16 7:49 A

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Sorry...I just saw that the recipe posted twice !!!??? emoticon

Edited by: CANNINGNANNY at: 3/30/2016 (17:08)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
3/30/16 7:47 A

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Yummm Deb !!!

I made up this following recipe with a large portabella mushroom cap and spinach...
Perfect for lunch...

Introduction

I was trying to find a low salt version of stuffed mushrooms for a lunch or dinner meal. So I made this one up !
Quick and easy and delicious.
Makes 2 Servings and only around 160 calories Each !

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 2

Ingredients

2 serving mushroom, portabella cap - 1 cap-3 oz serv
.5 cup Ricotta Cheese, part skim milk
1 tbsp Grated Cheese Parm 2T
0.5 cup Spinach, frozen and drained
1 tbsp diced Onions, raw


Directions

Preheat oven at 350F...
Clean out the gills of the mushroom caps and discard gills.
Place mushroom caps on a parchment or foil lines baking sheet gill side up.
In a bowl, mix all of the other ingredients...make sure you have squeezed out all of the liquid from the thawed spinach.
Fill the each mushroom cap with half of the filling.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

After I submitted this recipe, I decided to add a bit of mozz cheese on top of each cap and pop it under the broiler...
A bit of fruit with the stuffed mushroom makes a great lunch or dinner...
The fruit and added mozz cheese are not included in the nutritional value.

Serving Size: 1 Mushroom Cap

Number of Servings: 2

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 125.1
Total Fat: 5.3 g
Cholesterol: 19.2 mg
Sodium: 137.0 mg
Total Carbs: 10.1 g
Dietary Fiber: 4.5 g
Protein: 12.1 g
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=3026811


Edited by: CANNINGNANNY at: 3/30/2016 (17:11)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 165.0 
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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
3/30/16 7:44 A

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Yummm Deb !!!

I made up this following recipe with a large portabella mushroom cap and spinach...
Perfect for lunch...

Introduction

I was trying to find a low salt version of stuffed mushrooms for a lunch or dinner meal. So I made this one up !
Quick and easy and delicious.
Makes 2 Servings and only around 160 calories Each !

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 2

Ingredients

2 serving mushroom, portabella cap - 1 cap-3 oz serv
.5 cup Ricotta Cheese, part skim milk
1 tbsp Grated Cheese Parm 2T
0.5 cup Spinach, frozen and drained
1 tbsp diced Onions, raw


Directions

Preheat oven at 350F...
Clean out the gills of the mushroom caps and discard gills.
Place mushroom caps on a parchment or foil lines baking sheet gill side up.
In a bowl, mix all of the other ingredients...make sure you have squeezed out all of the liquid from the thawed spinach.
Fill the each mushroom cap with half of the filling.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Serving Size: 1 Mushroom Cap

Number of Servings: 2

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 125.1
Total Fat: 5.3 g
Cholesterol: 19.2 mg
Sodium: 137.0 mg
Total Carbs: 10.1 g
Dietary Fiber: 4.5 g
Protein: 12.1 g


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 165.0 
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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
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3/30/16 2:07 A

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MOULAH (salad)
Bulgar/quinoa as much as you like
Gorbanzo beans
chopped green onion
dried cranberries
1 clove garlic pressed
lemon olive oil dressing and enjoy

I had this today for my lunch about 1 cup serving and it's got protein and carb. Mine was store bouht from Albertsons counter. Loved it.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,698
3/29/16 8:39 A

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emoticon Idea James...
Debbie...Glad you found a Good Spot for this Sticky Thread !!!

I just went to SP Recipe page and looked under Low Carb Recipes...
What a Great bunch of recipes there to get us started !...
Here's the link...
recipes.sparkpeople.com/browse-resul
ts
.asp?category=Low+Carb


Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 165.0 
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DEBANNE1124's Photo DEBANNE1124 SparkPoints: (157,290)
Fitness Minutes: (30,363)
Posts: 29,258
3/29/16 2:07 A

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This is where we can share Diabetic friendly recipes.



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