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PERSISTENCEMIMI Posts: 13,916
1/3/20 3:38 P

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Curried Cauliflower, with rotisserie pieces of chicken on top (optional)

I ate it at friend's home and loved it.

Pre-heat oven to 400 F

*1/2 cup chopped roasted walnuts on top. (optional)
*2 tablespoons grated cheddar cheese on top (optional)

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

# 1
Separate the cauliflower florets, ad put in a large bowl.
Add:
1 large Vidalia onion, cut into eights wedges

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

# 2
In a small bowl mix together the following:

2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon see salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil

Mix together # 1 and # 2

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

Spread the cauliflower florets and onion wedges in a single layer on a baking sheet.

Bake for 30 minutes, mix once after 15 minutes.

To serve add 1/2 cup chopped roasted walnuts (optional) and 2 tablespoons grated cheddar cheese (optional)

You can also add rotisserie pieces of chicken on top






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PERSISTENCEMIMI Posts: 13,916
8/8/19 8:05 P

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CABBAGE SOUP

We went to a restaurant and ordered a cabbage soup. It was delicious, so today I tried to mimic it and got as close as I can to their recipe.

It turned so well!!! Delicious!

NOTES!

1. I chop all the veggies in the food processor

2. I used my 10 quarts pot

3. I doubled the recipe and froze already half of the soup.

4. I like to add canned butter beans, rinsed and drained, for added protein.
But you don't have to. It's optional. Use any beans you like.

5. the soup freezes very well

INGREDIENTS

2 tablespoons (or less) of olive oil
1 large onion, chopped
1 pound carrots, peeled and chopped
Celery, 5 stalks, chopped
Fresh green beans, cut to pieces
1/2 teaspoon chili powder
Kosher salt, to taste
Freshly ground black pepper
1 - 6 oz. tomato paste
1 can (small) of cranberry jellied
2 cans of butter beans, rinsed and drained. (optional) I added the beans
4 cloves of garlic, peeled and minced
1 teaspoon (or more) ground thyme
48 oz. low sodium vegetable (or chicken) stock, plus 32 oz. more
1/2 large cabbage (or 1 small cabbage), chopped
1 (15 oz) can of diced fire roasted tomatoes
pinch of red pepper flakes (optional)
1 tablespoons chopped parsley

DIRECTIONS

In a large pot, over medium heat, heat olive oil.
Add onions, carrots and celery, and season with salt, pepper and chili powder.
Cook, stirring often, until vegetables are soft, 5 to 10 minutes.
Stir in beans, garlic, and thyme and cook for about 1 minute. Add stock (or broth), tomato paste, cranberry jellied, and cabbage.
Bring to a boil, lower heat and simmer for about 30 minutes.
Remove from heat and stir in red pepper flakes. (optional)
Garnish with chopped parsley, if using.



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PERSISTENCEMIMI Posts: 13,916
7/8/19 10:07 A

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Fantastic Tomato Soup

I got this recipe from a fantastic cook. I made this soup. Amazing.

The ingredients are not made in stone - you can add more tomatoes, more heat (chili) or none, garlic to your taste...etc....

INGREDIENTS

Chopped onion(s). (I used 2 sweet onions)
celery, diced (I used half of the celery)
Garlic, minced (I used 6 garlic cloves)
FRESH TOMATOES, each cut to 4 quarters (I used 8-9 tomatoes)
FRESH OREGANO. (I have both in the garden)
FRESH THYME
Salt and black pepper to taste
Ground chili (if you like the soup hot/spicy) I didn't use.
Olive oil (I used 1 tablespoon for the onions, and 1 tablespoon for the soup.
Patience.....

DIRECTIONS

With patience, heat the olive oil and sauté the onions, celery, and garlic on medium-low or medium heat until they are brown, but not burned. Do not brown the onions on high heat!
You may want to add the garlic later.
Add the tomatoes, herbs, spices, olive oil, and water (enough water for a soup)
Bring to a boil, lower heat and simmer about 30 minutes.

Use a blender to blend the soup.
strain the soup, so it is smooth.

Note: I have a Vita Mix, so I used it until the soup was smooth.

Enjoy




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PERSISTENCEMIMI Posts: 13,916
5/20/19 8:55 P

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Bok Choy Recipe

Chinese grocery stores have the best lowest price on Bok Choy
The Baby Bok Choy is sweeter than the regular one

I saw somewhere this recipe and it's great!
Use about 1 pound

Wash the Baby Boy Choy and divide each piece in half, by length.
Boil water and cook it for 1 minute.

Pour over this sauce. (mix all ingredients together first, and cook it for 30 seconds, just to warm it))

1 tablespoon Oyster sauce
1 teaspoon sugar
1 tablespoon cooking oil
1 tablespoon water

Enjoy


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PERSISTENCEMIMI Posts: 13,916
1/20/19 1:03 P

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Very Tasty & Healthy VEGETABLE STRATA

Please read notes:

1. Can be baked in a 9x13 pan, OR in large 12 large cup muffin pan
2. The advantage of making is as large muffins is portion control.
You can freeze them and take out just one muffin when needed.

I tasted it in a cooking demo and everyone raved about it. I loved it.
It will be a new staple at our home.

3. Be creative, and use different combinations of vegetables.
I will also increase the quantity of the veggies.

4. You can use bag-get or French bread, but you also can use a regular bread, stale. Just toast it (see below directions, number 2) to get the crunchiness on the outside.

5. This recipe is for 19x13 pan. Serves 10-12 people
You can triple the recipe in much larger pan for a crowd or large company.

INGREDIENTS

1 medium diced onion
1 1/2 cups diced green, yellow, red peppers
1 1/2 cups fresh spinach
Mushrooms
Tomatoes (optional to top with diced tomatoes)
2 tablespoons minced garlic
6 cups bread, cubed
6 large eggs
1/2 cup milk or cream
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Mozzarella cheese
1 teaspoon salt (or less)
2 teaspoons black pepper
1 teaspoon ground mustard
2 tablespoons butter

DIRECTIONS

1. Preheat oven to 350. Spray large 12 cup muffin pan with non stick vegetable oil spray or olive oil spray. (option: use 9x13 pan)
2. Cube bread. Arrange on cookie sheet and bake on 400 degrees for 15 minutes.
Let cool.
3. In large non-stick skillet add 2 tablespoons butter, onions and peppers. Sauté 10-15 minutes. Add garlic, mushrooms and spinach, and cook until spinach starts to wilt.
Let cool.
4. in a small bowl whisk together eggs and milk. Add salt, pepper and ground mustard. Put aside for a minute.
In a large bowl add the cooled bread cubes. Toss now in the egg mixture until bread is coated.
Toss in sautéed vegetables.
5. Divide mixture between the large 12 cup muffins. Sprinkle with a mixture of there shredded cheeses. (optional to top with diced tomatoes)
Bake 20-25 minutes or until egg is set.
For 9x13 pan bake 30-35 minutes or until egg is set

Bon Petite



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PERSISTENCEMIMI Posts: 13,916
12/21/18 9:05 A

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SO DELICIOUS ROASTED CARROTS AND PARSNIPS

from: Dietitians of Canada
Great Food Fast
Bev Callaghan, RD, Lynn Roblun, RD

Notes!
1. I always tripple this recipe.
2. The maple syrup in this recipe makes sweet - tasting vegetables that even children will enjoy.

Preheat oven to 400 degrees

INGREDIENTS

1 lb parsnips, peeled and cut into 1 - inch pieces
1 lb carrots, peeled and cut into 1 - inch pieces
1 cup onions, cut into wedges
2 TBS. olive oil
1 tsp. dried thyme
2 TBS. pure maple syrup (A MUST ! DELICIOUS!)
1 tsp. Dijon mustard

METHOD

1. Place parsnips, carrots, onions, oil and thyme in prepared, sprayed with Pam, baking dish:
Toss until veggetables are well coated with oil.
Roast in oven for 30 minutes.

2. Meanwhile, in a small bowl, combine maple syrup and mustard.
Pour over vegetables, toss to coat.
Roast for another 20 to 25 minutes or until vegetables are tentder and golden, stirring ince.

For this recipe:
8 servings

Each serving:
Calories: 113
Carbs: 19.7 g
Protein: 1.5 g
Fat: 3.8 g
Fiber: 3.2 g
Sodium: 62 mg

BON APETITE




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PERSISTENCEMIMI Posts: 13,916
12/3/18 12:42 P

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Easy Zucchini/carrots Patties

INGREDIENTS

2 zucchini
2 carrots
2 eggs
4 tablespoons flour
black pepper to taste
3 tablespoons canola oil (to sauté the patties)

METHOD

1. Grate the carrots and zucchini (I'll use the food processor)
2. squeeze out as much liquid that you can
3. add all other ingredients (except oil)
4. Heat the oil in a pan
5. Make THIN patties (if there is still liquid, take it out)
6. Sauté the patties on both sides, until you get nice golden/light brown color

Bon Apetite

Enjoy


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PERSISTENCEMIMI Posts: 13,916
12/2/18 6:27 P

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Best ever roasted vegetables

It does take time and work, but it's so worth it!!!

I add a mix of Rothchild farms raspberry honey mustard with maple syrup and drizzle it with the olive oil. I like the sweetness.

*** Wash the vegetables thoroughly

INGREDIENTS

1 eggplant, leave the peel on, cubed
2 zucchini, peeled and sliced lengthwise
1 red onion, peeled and sliced
1 small cauliflower, make it into florets
1/2 small cabbage, sliced
3 carrots, peeled and cut to pieces
3 peppers in 3 colors (red, yellow, orange, or just one color), cut into stripes
8 oz. (250 gram) mushrooms, sliced
butternut squash, peeled and cubed
1 sweet potato/yam, peeled and sliced. ( I like to use only Garnet sweet potato).
2 potatoes, red or other
6 shallots, peeled
10 cloves of garlic, with the peel
4 sticks of celery, chopped
1 hot pepper, without the seeds, chopped ( I did not use)
Coarse salt and freshly ground black popper to taste
1 tablespoon paprika
1 tablespoon maple syrup or agave (see note on top)
Olive oil, to taste

METHOD

Heat oven to 350F (180C)
Spread the vegetables in the pan(s). Put first aluminum foil in the pan and oil lightly or use oil/Pam spray.
Put the spices in
Add the olive oil and mix very well.

Bake until the vegetables are roasted well (but not burned)

Bon Apetite
Enjoy




Edited by: PERSISTENCEMIMI at: 12/4/2018 (08:52)
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PERSISTENCEMIMI Posts: 13,916
7/29/18 9:46 P

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Vegetable Casserole

A friend served it for dinner and it was delicious. Today I got the recipe.

Source: Giada, modified.

Can be prepared and baked a day ahead.
Serve hot.

In a large bowl mix the following:

1 tablespoon chopped fresh parsley
1 teaspoon salt 1 teaspoon no salt Ms. Dash
1/4 cup extra virgin olive oil

In the food processor , using the biggest disc
Slice the following and mix well:

1 large zucchini, partially skinned
2 medium carrots, skinned
1/2 red bell pepper
3 Idaho potatoes, skinned

Add: 1/2 red onion - Julian cut small
1 fennel - optional - Julian cut

Add the above to the large bowl and mix well.

Put in a casserole dish
Sprinkle on top of the casserole Italian bread crumbs and spray with olive oil.

Bake at 400 degrees for 40 minutes

Enjoy


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PERSISTENCEMIMI Posts: 13,916
1/16/18 7:47 P

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Superb dressing for a salad

Salad:

Lettuce
Tomatoes
Cucumbers
Red onion
Carrots
Red upper
Green pepper
Red onion

Dressing:

for about 32 oz. dressing

Pinch (with all fingers) sumac
Salt and pepper to taste
dry oregano
equal parts of lemon juice (from a bottle) and olive oil, extra-virgin, cold press, about 1 cup each or more
fresh garlic , peeled and mashed (about 2 tablespoons)

Mix all and refrigerate.
Use couple of teaspoons of the dressing for 2 servings, to taste.


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PERSISTENCEMIMI Posts: 13,916
5/20/17 9:26 P

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DELICIOUS RAW KALE SALAD

I don't like Kale, so I usually put it in a smoothie because of the nutritional benefits.
But I want to eat raw Kale, and today at a party someone brought this Salad, and I LOVES it!
I'll try the dressing with all other dark greens.

1 bag (16 oz. 1 pound) of already washed and chopped Kale (by Taylor farm or any other brand)
Cost: $3.99

Dressing: Try equals amount of Balsamic Vinegar, Olive oil, Honey, 1 pint fresh blueberries
I would probably use 2-3 teaspoons of olive oil, more balsamic vinegar, 2-3 teaspoons of honey.
I may use walnut oil (instead of olive oil) because it will give a nutty taste to the salad.
You can play around with the measurements of the dressing to your taste.

1. In a bowl mix well the ingredients of the dressing(without the blueberries).
2. In a large decorative bowl, mix the Kale with the dressing.
3. Add the blueberries and mix gently.

Yummy, Yummy, Yum!

Be creative.... use ripe peaches or other fruits in the summer.




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PERSISTENCEMIMI Posts: 13,916
11/27/16 3:50 P

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A HEALTHY layered Salad- It's a Full Meal

There is NO dressing in this salad!

A friend gave me this recipe. She said that she eats this salad almost every day.
Use your imagination and try any substitutions.

LAYERS

Spinach
Kale
Quinoa
can of beets
Arugula
Cherry tomatoes
Olives
Fat Free Feta cheese (I use regular Feta cheese)

On top of all layers put:

Fruits, as strawberries or any others
Nuts, as almonds, pecans or others
Low fat cottage cheese
Grilled chicken pieces

Add red onion slices when eating/serving



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PERSISTENCEMIMI Posts: 13,916
11/27/16 3:28 P

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I tasted this salad in a family gathering and it was amazing.
I'll double this recipe every time I make it

Here is the recipe

INGREDIENTS
3 carrots cut to Julian sticks in the food processor, or to any other shape, thin
1/2 cup dried cranberries
2 tablespoons chopped parsley
3 tablespoons olive oil (I'll use less)
1/2 teaspoon sesame oil
2 tablespoons honey or agave
2 tablespoons lemon juice
2 tablespoons vinegar (probably apple cider vinegar or any other flavor)
1 teaspoon minced fresh garlic
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon salt (or less)

METHOD
Mix everything together and refrigerate




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PERSISTENCEMIMI Posts: 13,916
9/9/16 4:24 P

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The famous Weight Watchers Cabbage Soup Recipe
0 Smart Points
Only 21 calories per serving
Please scroll down for the recipe
Enjoy


www.ww-recipes.net/2007/01/weight-wa
tc
hers-cabbage-soup-recipe-0-points/


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PERSISTENCEMIMI Posts: 13,916
3/6/16 6:05 P

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Indian potatoes and green beans


showmethecurry.com/subzis-vegetables
/a
loo-potatoes-and-green-beans-subzi-rR>ecipe.html


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PERSISTENCEMIMI Posts: 13,916
3/6/16 5:47 P

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Best Ever caramelized vegetables in the oven

The work of cutting the veggies worth making it. Unbelievable delicious! The best we ever ate!!!

*** I use NON-STICK aluminum foil

INGREDIENTS
1 eggplant with the peel, diced - medium pieces
2 zucchinis peeled or not, cut in half to length and slice to length
1 red onion, sliced
1 small cauliflower, open to small florets
1/2 small white cabbage, cut to stripes
3 carrots, sliced
3 peppers, different colors, cut to stripes
8 ounces small white mushrooms, whole
medium butternut, peeled and diced ( I buy it ready at Costco)
1 large sweet potato ( I buy garnet sweet potato)
2 potatoes, diced
6 shallots, peeled
10 cloves of garlic with the peel
4 stems of celery, chopped
1 hot pepper, chopped
Salt and pepper to taste
Olive oil to taste
1 tablespoon paprika
1 tablespoon honey (optional)

METHOD

1. Heat the oven to 350 F degrees. Cover the cookie sheet (or baking dish) with non stick aluminum foil. Put in all the vegetables. Add salt, pepper, honey and paprika and drizzle olive oil. Mix well.
2. Bake for 1 1/2 hours. I find that the veggies are ready sooner. Check the oven sometimes. If the veggies are caramelized and soft, they are ready.




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PERSISTENCEMIMI Posts: 13,916
2/16/16 4:40 P

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Weight Watchers CHEESE SOUP

A girl from Weight Watchers gave me this recipe. She said that it tastes much better than the famous Weight Watchers vegetable soup = 0 Points than and now.
The soup is ready in less than 10 minutes. So easy to make.
The Rotel gives a nice "kick" to the soup.
The 2 % Velveeta cheese probably makes it tastes better. Yes. Definitely
I'm sure that the Smart Points for this recipe will be more than 1 point per cup.
We ate the soup today. Really good. Very filling. Wonderful!

The soup makes 12.5 cups

For those who count Smart Points: Please calculate

Per 1 cup serving:
Calories: 48
Saturated fat: 1.2 grams (in the Velveeta cheese)
Sugar: 2.4 grams
Protein: 4 grams


INGREDIENTS

1. 1 Large can of fat free, low sodium chicken broth - 48 oz.
2. 1 - Big bag of frozen California Medley vegetables - 2 pounds bag (32 Oz.)
3. 1 - small can Rotel diced tomatoes - MILD (diced tomatoes & green chilies) 10 oz. can

4. 10 oz. 2 % milk Velveeta cheese

Sometimes she adds chopped onions and a can of mushrooms on occasion.

METHOD

Simmer in pot the first three ingredients until the vegetables are cooked. After it came to a boil it took ONLY 5 minutes for the vegetables to be ready. (please taste)
Mash them for small consistency: Some put them through the food-processor. I used the food processor. Return the veggies to the soup.

Now melt in 10 oz. of the 2% milk Velveeta Cheese. It melts in seconds.

Enjoy!..... It is really good!





Edited by: PERSISTENCEMIMI at: 2/18/2016 (19:54)
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PERSISTENCEMIMI Posts: 13,916
1/23/16 7:37 P

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Zucchini soup - Tasty and low in calories (38 calories per 8 ounce cup))
My friend gave me this recipe today and I made it. Very tasty.

ZUCCHINI SOUP
12 servings
Each serving is 8 ounce cup
Each cup is 38 calories

INGREDIENTS

6 very large zucchinis, peeled and cut into large chunks (300 calories)
one large onion, chopped (60 calories)
5 cloves garlic, peeled and minced (you can use less or more, to your taste)
1 teaspoon olive oil (40 calories)
2 tablespoons sour cream (5 g fat) (60 calories)
Salt and pepper to taste
Other spices you like (optional)
Fresh baby dill, rinsed well and chopped fine (optional. I added it because I like baby dill.
When the soup was done, I added more fresh baby dill)
5 cups low sodium chicken broth or soup powder/Bullion. If you use bullion/powder or powder, add 5 cups of water (I used soup powder. 0 calories)

DIRECTIONS

1. heat the oil and sauté the onion on medium heat until soft. Add the garlic and sauté couple of minutes more.
2. Add the rest of the ingredients EXCEPT sour cream. Bring to a boil, reduce the heat to low, and cook the soup for 25 minutes.
3. Cool a little and mash the zucchini in the pot with a hand blender, or put the zucchini in the food processor to mash. (I don't have the hand blender so I used the food processor)
3. Cool the soup a little more. In a bowl, put the sour cream. Add soup to the bowl, mix well. Add more soup to the bowl. Mix well. Now add the sour cream mixture to the whole soup and mix very well.

Yummy!
38 calories per cup
Wonderful!



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PERSISTENCEMIMI Posts: 13,916
1/1/16 7:14 P

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CHICKEN POT PIE

I highly recommended to buy at Walmart four 9 1/2" Pyrex dishes. Each one cost about $2.50 cents. They are bigger than the usual 9" Pyrex pie dish, so you can put in much more filling.

Also, buy ONLY REFRIGERATED ready crust (two in a package) NOT FROZEN!!! (I made this mistake once.

Very Easy Version of Chicken Pot Pie
I rather make four chicken pot pies at one time, and freeze three for later use.

FOUR DEEP DISH CHICKEN POT PIES. Eat one. Freeze the other three.
OR divide the recipe by two (two pies) or by four (one pie).

* First prepare the filling, and then pre-heat the oven to 375 degrees
* Freezes beautifully
* !/8 of a pie, with lots of delicious filling, came to about 130 calories. I can eat 1/4 of a pie for 260 calories. Wow!
* I use 14" non-stick round pan, 4 " deep

INGREDIENTS

4 Pillsbury ready crust, pie dough packages , refrigerated. (NOT FROZEN)
* One package has two pie crusts, for the bottom and the top (net weight: 15 oz.)
About 3 + pounds of FROZEN mixed vegetables, THAWED
4 huge sweet onions, chopped (in the food processor)
1 tablespoon olive oil
3 cans condensed cream of mushroom soup, 94% fat free, undiluted, as is. (OR 1 large family size can plus one small can)
All meat from one rotisserie chicken, chopped (ready made from the grocery store) I buy the family size rotisserie chicken from Walmart (larger chicken)
Salt and pepper to taste
6 cloves of garlic, minced (I use 6 large cloves of garlic)
Other spices if you wish
1 egg, stir well (to wash the pie crust before baking)

DIRECTIONS

The Filling

1. In a very large and deep pan, heat the olive oil a little, and sauté the onions until golden color.
2. Add the THAWED vegetables and cook for 4-5 minutes
3. Add the chopped cooked chicken and sauté for 4-5 minutes more. Stir well. Adjust seasoning if necessary.
4. Add the cream of mushroom, sauté 2-3 more minutes while stirring all well.
Taste and adjust seasoning, if needed.
Done! So easy! Cool a little the filling before putting it in the pie crusts.
5. Spray the pie pan with Pam. Lay on the bottom one pie crust. Fill with the filling each pie crust and cover with the other pie crust. Do the same to all 4 pies
With a small fork, push on the sides of the pie pan, so the two crusts (bottom and top) stick together, while you have a beautiful design.
6. Bake 30 minutes at 375 degrees.
Lower temperature of oven to 350 degrees and bake 30 minutes more.
I found that in my oven I only need to bake it 20 minutes at 350 at the end.

* Cool well the ones you want to freeze. label and freeze.

To defrost, Transfer it into the refrigerator 1-2 days before using.




Edited by: PERSISTENCEMIMI at: 3/9/2016 (09:27)
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12/8/15 7:29 P

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23 ways to replace Carbs with Cauliflower


www.hometipsworld.com/23-ridiculousl
y-
delicious-ways-to-replace-carbs-withR>-cauliflower.html


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11/22/15 4:22 P

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ZUCCHINI SALAD WITH HARD BOILED EGGS
8 servings

INGREDIENTS

1/3 cup olive oil (I used 2 tablespoons)
4 onions, chopped fine
3 pounds zucchini with the cleaned peel, chopped coarsely
salt and freshly ground pepper to taste
5 hard boiled eggs, grated with a fork
6 tablespoons of quality mayonnaise ( I used 4 tablespoons of real mayonnaise . Not low fat and definitely not fat free)
1 cup baby dill, chopped (I love dill! It may work well with parsley, if you prefer)

METHOD

1. heat the olive oil in a large pan and sauté the onions until golden color.
Squeeze the water out of the zucchini really well and add to the pan.
Cover and cook on medium-low heat for about 20 minutes, until the zucchini is soft, stirring quiet often. Add the salt and pepper and let it cool for 20 minutes.
2. Add to the zucchini the hard boiled eggs, mayonnaise and dill. Mix well, taste and adjust the seasoning according to your taste. Refrigerate.

We like to spread it over a bread. Such a tasty snack, or a small meal.

Enjoy




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10/6/15 6:48 P

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BAKED CURRIED ROOT VEGETABLES
Serves 4-6

I made this recipe and it was fantastic. It has a touch of Indian flavors.
It is from the cookbook of Williams- Sonoma "Vegetables of the day". Highly recommended .

**** I didn't follow the recipe exactly:
I added extra sweet potatoes (garnet, my favorite) more carrots, more parsnips, more spices, BUT I used only 1 can of coconut milk (not low fat! not fat free!)


INGREDIENTS

3 tablespoons unsalted butter
1/2 cup (2 oz. / 60 g) chopped yellow onion ( I used sweet Vidalia onion)
2 carrots, cut into slices 1/2 inch (12 mm) thick
1 parsnip, peeled and cut into 1 - inch (2.5 cm) cubes
1 large yellow -fleshed sweet potato, peeled, halved lengthwise, and then cut crosswise into slices 1 inch (2.5 cm) thick
1/2 head florets, cut into florets
1 1/2 tablespoons all- purpose flour
1 1/2 teaspoons coriander seeds, crushed
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons pure Chile powder
1 teaspoon ground cumin
Salt and freshly ground pepper (to taste)
(1/4 cup ( fl oz. /60 mg) chicken broth
1 can (14 fl oz/430 mg) coconut milk
Steamed brown or white rice for serving (optional)
Chopped fresh cilantro for garnish (optional )

DIRECTIONS

Preheat oven to 400F (200C)

In a large, heavy ovenproof pot, melt the butter over medium-high heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots, parsnip, sweet potato, and cauliflower and sauté until the vegetables begin to soften, about 10 minutes.

In a small bowl, combine the flour, coriander and fennel seeds, turmeric, Chile powder, and cumin. Add 1 teaspoon salt and 1 teaspoon pepper and stir to blend. Sprinkle the flour mixture over the vegetables and continue to cook, stirring occasionally, until the flour mixture begins to stick to the bottom of the pot and browns, 3-4 minutes.

Add the broth and stir to scrape up any browned bits from the bottom of the pot.
Stir in the coconut milk, raise the heat to high, and bring to a boil, stirring occasionally.
Cover, place in oven, and bake until vegetables are tender, about 25 minutes.

Serve the stew spooned over rice, if desired. Garnish with cilantro and pepper, if desired.

Enjoy



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9/23/15 2:08 P

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Indian Potatoes, Cauliflower, and Peas
WW recipe review

Crissy's Note: This dish is very mild so bump up the spices and heat if you like.

1 Tablespoon vegetable oil
1 pound russet potatoes -- peeled and cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower flowerets -- cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas -- thawed

Heat oil in large nonstick skillet, medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 min. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; saute 5 minutes. Add 1/2c. water; cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Yields: 4 servings


161 Calories; 4g Fat; 5g Protein; 29g Carbohydrate; 5g Dietary Fiber




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7/13/15 5:07 P

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Ina Garten Food Network

Smoked salmon and vegetables cream cheese bagels
I'll make it. Sounds fantastic.

You may want to use low fat cream cheese.


www.foodnetwork.com/recipes/ina-gart
en
/smoked-salmon-and-vegetable-cream-cR>heese-bagels-recipe.html






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PERSISTENCEMIMI Posts: 13,916
6/15/15 6:15 P

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ROASTED VEGETABLES
I got this recipe from a great cook

INGREDIENTS

3 large sweet potatoes, peeled and cut into slices (I use only the GARNET sweet potatoes. Amazing flavor and sweetness!)
12 Yukon potatoes. medium size. Rinse well but do NOT peel. Cut each one to quarters
5 Parsnips, peeled and cut to slices
4 large carrots, peeled and cut to slices
3-4 tablespoons olive oil

In a bowl mix together:
2-3 tablespoons olive oil
salt to taste ( about 1 teaspoon or less)
5 tablespoons chopped fresh dill
2 teaspoons of fresh Rosemarie or 4 tablespoons dried Rosemarie, chopped
1-2 tablespoons black peppers.
Mix all ingredients well


METHOD

Pre-heat oven 400 F degrees

1. Put the oil on the bottom of the pan.
2. Put all the vegetables in the pan. Mix well with the oil. Do NOT cover.
3. Bake for 30 minutes. Take out of oven and mix well all the vegetables.
4. Add 2 or more teaspoons of olive oil. Mix with the vegetables. COVER the pan and cook for 20 minutes more. The vegetables should almost be done at this stage.
5. Take out the pan and add all the ingredients you prepared in the bowl. Mix well with vegetables.
6. Change oven temperature to 375. Bake 8 minutes more UNCOVERED.
Turn oven off. Leave in oven for 20 minutes more.

When serving from the refrigerator:
Pre-heat oven to 325
Leave it out at room temperature for 2 hours.
Heat it UNCOVERED. Serve in the same pan.

Enjoy






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PERSISTENCEMIMI Posts: 13,916
5/19/15 10:28 A

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Parmesan Roasted Cauliflower
Spark People


rasamalaysia.com/parmesan-roasted-ca
ul
iflower/?utm_source=zergnet.com&utm_R>medium=referral&utm_campaign=zergnet
_532288


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5/5/15 7:18 P

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Superb Fresh Salad and so easy to make!

Every time my friend makes this salad, we ask her to double the usual amount, because we like this salad very much and we eat large portions of the salad.

Notes!
1. She uses regular salad dressings (always mixes two dressings), so the calories and fat are higher, BUT she uses less. This salad will NOT taste good with fat free or low fat dressing.
2. From time to time, she experiment with different salad dressings. Good idea!
3. Add the ready to eat rice noodles at the last minute, for great crunch.

INGREDIENTS

3-4 smaller romaine hearts lettuce (Costco has two kinds of romaine hearts. The smaller one tastes better), chop them fine
1/3 of red onion, chop fine in the food processor
Feta cheese (to taste), crumbled or cut to small chunks
3-4 tomatoes, diced
Few chopped black pitted olives, for color
A handful of rice noodle, already ready to eat, the smaller, the better. They add lots of crunch. Add at the last minute.
La Choy Chinese noodles work. You can find them in the international food section
Dried cranberries to taste

Salad dressings:
1. Craft ranch with cucumbers
2. Ken's three cheeses Italian salad dressing
Mix together

Start with a small amount to the mixed dressing. Mix well with the salad, and check again if you need more dressing. We usually tend to put more dressing than necessary.

Enjoy



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PERSISTENCEMIMI Posts: 13,916
4/15/15 2:25 P

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Potato recipes


shenanchie.tripod.com/FoodFare/potat
oe
s.htm


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4/9/15 5:49 P

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27 Kale salads


bembu.com/kale-salad-recipes

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4/6/15 10:53 A

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SPICY WHOLE ROASTED CAULIFLOWER

I'm making this recipe today. I'll check back how it turned out.

We did not like this recipe. I'll not make it again. My personal taste. You may like it.....


www.purewow.com/entry_detail/recipe/
88
21/Forget-florets--roast-the-whole-dR>amn-cauliflower.htm


Edited by: PERSISTENCEMIMI at: 4/7/2015 (17:47)
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3/31/15 5:04 P

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Mexican Chicken Soup
Ina Garten
Food Network

This soup looked good. I'll use rotisserie chicken instead of cooking the chicken in the oven.
Worth while to try it.


www.foodnetwork.com/recipes/ina-gart
en
/mexican-chicken-soup-recipe.html







Edited by: PERSISTENCEMIMI at: 4/6/2015 (10:53)
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3/28/15 3:02 P

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THE BEST ROASTED CAULIFLOWER

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

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


The best roasted cauliflower
Low carb

the-lowcarb-diet.com/best-roasted-ca
ul
iflower/










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3/22/15 6:40 P

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Salads for Passover (and all yearlong)


www.chabad.org/library/article_cdo/a
id
/856348/jewish/Salads.htm



www.chabad.org/library/article_cdo/a
id
/2132758/jewish/Salad.htm





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PERSISTENCEMIMI Posts: 13,916
3/14/15 8:29 P

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Quick & Easy ! Two Delicious Salads

I got these two recipes from a friend after tasting these two salads.
I hope you enjoy them as well.

Notes!
1. Instead of using light mayonnaise try the real one, but use less of it
OR
Use Marzetti Sweet Vedalia Onion dressing ($1.69 per 16 oz. bottle)
Again, use less of it.
2. No measurements are given here

SALAD # 1 emoticon emoticon emoticon


Romaine lettuce, chopped (main ingredient)
Handful of chopped red cabbage
1 red pepper, chopped
Handful of red onion, chopped

Mix all the salad ingredients in a large bowl

Dressing

Mayonnaise or... (see note at the top)
Olive oil
Dash of sugar
Lemon juice
Salt and pepper to taste

Mix dressing's ingredients. Mix with the lettuce, red pepper and cabbage and refrigerate.


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


SALAD # 2 emoticon emoticon emoticon


Romaine lettuce (main ingredient)
Handful of re cabbage, chopped
Canned black olives, pitted
Handful of red onion, chpped
Cranberries
Shaved almonds

Mix all the salad ingredients in a large bowl


Dressing

Mayonnaise or... ( see note at the top)
tiny soy sauce, low sodium
Salt and pepper to taste

Mix dressing's ingredients. Mix with the salad's ingredients and refrigerate.







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PERSISTENCEMIMI Posts: 13,916
2/27/15 4:35 P

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Want a dessert? Try first the Carrot and Maple Walnut Salad

CARROT AND MAPLE WALNUT SALAD
Simple and very easy to make, when you use the "S" regular blade of the food processor to grate the carrots.

I tried this new recipe and we love it.
The recipe calls for 1 1/4 cups grated carrots, but I used one pound baby carrots which is 3 times more.
Instead of tripling the other ingredients, I only added one more tablespoon of maple syrup, and Stevia to taste.

INGREDIENTS
1 1/4 grated carrots (grated in the food processor - "S" blade)
1/2 cup chopped walnuts (good for you)
1/3 cup raisins
2 tablespoons maple syrup (the real thing!)
1/4 teaspoon sea salt

METHOD

Put all the ingredients in a medium bowl and stir gently until well combined. Refrigerate 2 to 3 hours. Serve chilled.






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PERSISTENCEMIMI Posts: 13,916
1/20/15 8:40 A

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That's wonderful, JIMA 64
It is always good to try new recipes.
I buy small quantity of real fresh parmesan cheese, grated. It is delicious, but I'm sure that many other cheeses will be great too (referring to the mashed cauliflower).
I'm so glad that our recipes are grouped in categories. It helps to find what we want faster.
Glad to have you as a member of our team.
Best wishes
Mimi

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JIMA64's Photo JIMA64 Posts: 21,912
1/19/15 7:26 P

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I have really enjoyed the mashed cauliflower and now the cream of cauliflower soup.

Never quit dreaming.


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PERSISTENCEMIMI Posts: 13,916
1/18/15 8:46 P

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VEGETABLES "DIET" SOUP

This is the soup that our friends raved about. We all liked it a lot

Almost 0 Points Plus (maybe it is 0 points......I do not track Points )
Everyone raved about this soup
It is a combination of a recipe from a cookbook and my own additions

INGREDIENTS

2 quarts low sodium chicken broth
1 tablespoon of butter and 1 tablespoon of olive oil
2 teaspoons of Osem Consomme (soup and seasoning mix, found in the Kosher section), mixed in 2 cups of hot water
1 huge sweet onion, chopped medium (in the food processor)
1 pound fresh carrots, peeled and sliced
7 stalks of celery, rinsed well and chopped medium
4-6 small zucchini, peeled and sliced
a medium bunch of Italian parsley and a small bunch of fresh baby dill, rinsed very well and chopped fine in the food processor (keep aside half of the quantity, This will be added to the soup when it is ready)
2 pounds of frozen vegetables (carrots, broccoli, cauliflower)
2-3 medium red potatoes, peeled and cubed
3 fresh tomatoes, peeled and chopped fine in the food processor
5 garlic cloves, minced

SPICES
Two kinds of Ras El Hanut
Kebsa (ziyad co.)
Hawaij for soup
Garlic salt
A little more of Osem Consomme, if needed

DIRECTIONS

With patience, cook the onions on medium low heat, until light golden color.
Add the garlic
Add carrots and celery and continue to sauté these vegetables
Add the potatoes
Add the chicken broth with the two extra cups of chicken broth
Add all the spices and half the amount of the dill and parsley

Bring to a boil and simmer for 20 minutes.
Now add the zucchini and frozen vegetables.
Bring to a boil and simmer 15 minutes more.

When done, add to the soup the other half of chopped dill and parsley

Very aromatic soup with lots of vegetables

Yummy Yummy Yum!!!

Home made Hawaij spice mix from Yemen

www.food.com/recipe/hawaij-tradition
al
-spice-mix-from-yemen-290246








Edited by: PERSISTENCEMIMI at: 1/19/2015 (15:09)
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PERSISTENCEMIMI Posts: 13,916
1/4/15 10:12 P

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Today we drank smoothie that we liked very much

Ginger
Kale
Spinach
Apple
Banana
1 cup unsweetened almond milk
couple of ice cubes
Stevia to taste

Done in the Vita Mix




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ICECUB's Photo ICECUB Posts: 23,349
1/3/15 6:27 P

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emoticon

NEVER GIVE UP!! EASTERN TIME


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1/3/15 4:41 P

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Mashed Cauliflower

1. Steam cauliflower for 7 minutes
2. Warm olive oil (1-2 teaspoons) and sauté chopped shallots and garlic until soft.
3. Use potato masher to mash the cauliflower.
4. combine all and stir in chopped scallions and parsley.
5. Add cheese (experiment with different cheeses)
Even just a little bit of cheese will add a lot of flavor



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ICECUB's Photo ICECUB Posts: 23,349
12/25/14 6:56 P

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THE ZUCCHINI AND POTATO PANCAKES SOUND WONDERFUL. GOT TO TRY IT.

NEVER GIVE UP!! EASTERN TIME


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Crispy Zucchini and potatoes pancakes


foodnetwork.com/recipes/giada-de-laurent
iis


www.foodnetwork.com/recipes/giada-de
-l
aurentiis/crispy-zucchini-and-potatoR>-pancakes-recipe.html




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12/11/14 11:28 P

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DELICIOUS KALE SALAD FOR THOSE WHO HATE KALE

If you do not like Kale, or any other dark leaves greens, I hope you will like this recipe.

I'm one who hate kale, but liked this salad very much. The other ingredients disguise the taste of the kale.

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

CONFETTI KALE SLAW (From the wonderful book of Moosewood restaurant favorites)
Yield 8 cups

Note!
Anything I can shred in the food processor I go for it

INGREDIENTS FOR THE DRESSING (make the dressing first)

1/2 cup orange juice
1/4 cup fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup olive oil (or less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INGREDIENTS FOR SLAW

1 large apple, shredded (1 to 2 cups)
1 cup shredded green or red cabbage
1 cup shredded carrots
1 cup minced celery
1/4 cup minced scallions
3 cups shredded kale, packed (I use the knife and not the food processor)

METHOD

In a large bowl, mix all dressing ingredients
Shred all slaw ingredients ( I shredded the apple last)

Mix slaw and dressing and refrigerate: The sweetness intensifies as it seats. Will keep 2-3 days in the refrigerator. (I kept it for 4 days and it was fine)

Enjoy




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11/19/14 4:41 P

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CHEESY ROASTED CAULIFLOWER RECIPE WITH LEMON


www.inspiredtaste.net/22094/cheesy-r
oa
sted-cauliflower-recipe-with-lemon/


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10/19/14 8:37 P

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These veggie burgers looks good. I'll try them.
Enjoy


www.runningonrealfood.com/chickpea-v
eg
gie-burgers/


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10/10/14 3:50 P

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BROCCOLI SALAD

5 stalks broccoli (2 heads of fresh broccoli)
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
Optional: Silvered almonds
Optional: dried cranberries

dressing

1 cup mayonnaise (I'll use as little as possible)
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Directions:

1. Cut the broccoli heads into bite-sized pieces.

2. Peel the stems and cut them up also.

3. Put the broccoli into a bowl together with the onion and the raisins.

4. Combine the dressing ingredients two hours before serving and pour over the broccoli.

5. Sprinkle the sunflower seeds over just before serving.


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

Thank you Irish


I found some recipes. Eatingwell.com has a good one. In the video I can hear the ingredients and portion sizes.


www.eatingwell.com/videos/v/84941540
/p
otluck-recipe-broccoli-bacon-salad.htm



In this recipe, I can use low fat mayo and low fat sour cream


www.alaskafromscratch.com/2012/07/16
/b
roccoli-salad-with-sunflower-seeds-cR>ranberries/



This recipe from taste of home, provides full nutrition information


www.tasteofhome.com/recipes/cranberr
y-
broccoli-salad




From MyRecipes.com Yogurt instead of the mayo


www.myrecipes.com/recipe/healthy-bro
cc
oli-cranberry-almond-salad-214455/










Edited by: PERSISTENCEMIMI at: 10/10/2014 (20:19)
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PERSISTENCEMIMI Posts: 13,916
10/8/14 5:50 P

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Skinny Scalloped Sweet Potato Casserole emoticon
12 servings (each serving 1 slice)
4 Points Plus per serving

This recipe is from skinnkKitchen.com An excellent Website that provide also recipes with Points Plus (WW)
A friend who also is a member of WW invited us to dinner and she served it. It was WONDERFUL.

Enjoy


www.skinnykitchen.com/recipes/skinny
-s
calloped-sweet-potato-casserole/








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PERSISTENCEMIMI Posts: 13,916
9/24/14 4:57 P

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DELICIOUS POTATOES

I have a friend who is a fabulous cook. She gave me her recipe for cooked potatoes.
They are superb!
Why? because of the spices she is using and the onion she sauté.


INGREDIENTS

30 small red new potatoes - or as many as you can fit in your large pan. My pan is 12" and about 3" deep. Leave the skin ON.
1 huge sweet onion, chopped coarse
2-3 tablespoons olive oil ( or less if you wish)
1 teaspoon ground cumin ( or a little more)
1/2 teaspoon ground garam masala
Salt to taste
4 cloves of garlic, peeled and minced
1 tablespoon Mango chutney jar, 14.1 oz (400 g) brand name: Shan (or according to your taste)
1 tablespoons Thai Sweet Chili sauce (from a 12 fl. oz. bottle) (or according to your taster


DIRECTIONS

1. Wash well the potatoes and put them in ONE layer inside the pan.
2. Add to the pan cold water, covering the potatoes and bring the water to a boil on large heat.
3. Cover the pan with a lid and continue to cook the potatoes on HIGH HEAT only (the fast method)
It takes about 20 minutes to get the potatoes soft.
4. Move the potatoes to another container and cool them for 25 - 30 minutes
5. Take out the "eyes" of the potatoes and slice them 1/2" slices. If some peels fall, throw those peels away.
6. Heat the olive oil and sauté the onion on high heat. To get the onion softer faster, cover few time the pan with a lid.
When the onion looks yellowish and a little caramelized, turn off the heat. Leave the cover on.
I have an electric stove, so it actually keeps cooking a little more.
7. Turn stove on, on high heat. Add the sliced potatoes, garam masala, cumin and when it gets warm a little, add the sweet chili sauce and mango chutney.

8 Keep mixing the potatoes high heat 4-5 more minutes until everything mixed together.
9. Turn off the stove. Add the minced garlic and mix well.
10. Keep the lid over the pan for 30 minutes after you turn off the heat (on electric stove)

Done! Enjoy





Edited by: PERSISTENCEMIMI at: 9/24/2014 (17:56)
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PERSISTENCEMIMI Posts: 13,916
9/18/14 5:59 P

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MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE) WOW!
This recipe is NOT spicy.
Makes 8 servings - 1/2 a cup each

I tasted this recipe today, in a cooking class, and it was superb!

I know that 1/2 a cup of HEAVY CREAM is one of the ingredients, but it divides into 8 servings -
1/2 a cup is one serving.
You may substitute (skim) milk or (fat free) half and half for the cream
Personally, I'll stick to the recipe, and make sure I measure well 1/2 a cup as one serving.

NUTRITION information for 1/2 a cup of heavy cream ( divide everything by 8 to get one serving)

www.fatsecret.com/calories-nutrition
/g
eneric/cream-heavy-fluid?portionid=6R>06&portionamount=0.500


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

4 cups of corn (you can use frozen corn thawed) Fresh corn will be great
Salt and pepper to taste
1/2 onion cut into medium dice (I always use a sweet onion, and Vidalia onion when in season)
1 bell pepper cut into medium dice
1 red sweet pepper, cut into medium dice
1/2 tablespoon minced garlic
1/2 cup heavy cream (please read all information above)
6 medium scallions, white and tender green parts only, thinly sliced
Lemon juice, to taste (juice from 1/2 a lemon)

DIRECTIONS

1. Sautee Corn, Onion, and peppers, until looking roasted.
2. Add garlic and juice from half a lemon
3. Add cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 minutes
4. Stir in Scallions and season to taste with salt and pepper.

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (22:10)
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PERSISTENCEMIMI Posts: 13,916
7/3/14 6:49 P

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CHOPPED SALAD

I went to a restaurant and had a delicious chopped salad.
I asked them what greens they have used. A very easy salad to make at home.

Here are the ingredients:

Iceberg lettuce, chopped
Romaine lettuce, chopped
Mixed greens
Diced tomatoes
Kalamata olives (or other olives)
Sliced cucumbers
Sliced avocado, about 4-5 slices
Green onions, chopped
Dressing on the side -Any dressing you like

Mix all

Enjoy




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PERSISTENCEMIMI Posts: 13,916
6/1/14 10:05 P

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I met a very nice lady in the Asian/Indian store, and she shared with me the following recipe.
I just made it and it is a hit! I'll make it often.

EGGPLANT DISH

INGREDIENTS

8-10 MINI eggplants ( do not peel) diced large
1 large sweet onion, chopped coarse
6 garlic cloves, minced
4 mild (or hot) green peppers, taking the seeds out
Coriander power to taste ( I didn't have it, so I substitute it with Madras Curry powder (by golden chick)
It was a great spice in this dish
turmeric to taste
Salt and pepper to taste
NO water
Oil, canola (I used olive oil, about 2 tablespoons

DIRECTIONS

Sauté the onions in oil, add garlic and peppers, until onions are golden color.
Add the eggplant, and sauté them with the onions, always covered with a lid
Cook for about 20 minutes.
I stirred it from time to time and cooked it on low heat.

Delicious!




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PERSISTENCEMIMI Posts: 13,916
2/24/14 7:05 P

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CINNAMON ROASTED BUTTERNUT SQUASH RECIPE

This is really a superb recipe!

I made it yesterday and it tasted better than candy, and it is good for us.
I think that this recipe is so successful because the temperature of roasting is high and it aloud the butternut squash to carmalized.
*** Please watch the oven every 5 minutes, and take it out before it burns.

I made couple of changes:

1. Instead of brown sugar, I used Splenda brown sugar blend.
2. I bought at Costco refrigerate Butternut squash, already peeled and cubed and it had only 6 cups in the bag (this recipe is for 8 cups of Butternut squash) I followed all the ingredients as is.
3. I didn't add cayenne pepper
4. Always heat it up before eating. Will taste better.


www.inspiredtaste.net/25065/cinnamon
-r
oasted-butternut-squash-recipe/







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PERSISTENCEMIMI Posts: 13,916
10/7/13 6:48 P

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*** Look here for more Spaghetti squash lasagna recipes right below my recipe.

Newest version (as of October 2013) of our favorite Spaghetti squash lasagna.

SPAHGETTI SQUASH LASAGNA (from the Italian store)

This is SOOOOO good! I make this recipe all winter long almost every week.
Company loves it.

INGREDIENTS

3 medium-large Spaghetti squash, cut on the long side in half. Discard the seeds.
2 pounds Ricotta cheese (the fatter one. NOT part-skim)
1 1/2 to 2 pounds freshly grated mozzarella cheese (NOT low fat)
1/2 pound freshly grated parmesan cheese.
1 jar of spaghetti sauce. Anyone you like.
1 egg
salt (optional) and freshly ground pepper

METHOD

Take out a handful of the Mozzarella and parmesan cheeses and mix them together ( to spread over the lasagna when it is already done)

I have a convection oven, so I put two halves of spaghetti squash in Pyrex container. (11'x 17' x 4')
That means I use 3 containers.
I put on the bottom of each container 2" water.
Bake them all at the same time at 350 degrees, for about 1 hour, or until soft.
Cool. Scoop out the Spaghetti squash ( I get a HUGE amount).
With patience, take in your hands a hand full of the Spaghetti squash and squeeze out the liquids.
Continue doing it until the Spaghetti squash is almost dry.
NOTE: This step can be done a day before cooking. Refrigerate. That's how I do it. It makes it easier for me.

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

Pre- heat oven to 350 degrees

Mix well all three cheeses.
Add one egg and salt and pepper to taste, and mix well again.)

Divide the mixed cheeses in half
Divide the Spaghetti squash in half
Divide the Spaghetti sauce in half

LAYERS (from the bottom up)
Put in a LARGE baking container (I use one of the Pyrex container mentioned above. It fills it all the way to the top.

1. Half Spaghetti sauce
2. Half Spaghetti squash
3. Half mixed cheeses
4. Half Spaghetti squash
5. Half mixed cheese
6. Half Spaghetti sauce (top layer)

Bake for one hour, uncovered.
When done, take out the dish and spread all over the handfuls of the two mixed grated cheeses that you kept aside.

Done!

YUMMY! YUMMY! YUMMY!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
xxxxxxxxxxxxxxxx

Spaghetti Squash lasagna recipe
Courtesy of skinnytaste.com

www.skinnytaste.com/2011/09/spaghet
ti-
squash-lasagna.html



*********************************
Spaghetti squash lasagna recipes
Courtesy of yummy.com

www.yummly.com/recipes/healthy-spagh
et
ti-squash-lasagna



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

Spaghetti squash lasagna recipe
Courtesy of retrofit.com

www.retrofitme.com/recipes/Spaghetti
-S
quash-Lasagna-Recipe



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

Spaghetti squash lasagna recipe
Courtesy of allrecipes.com


allrecipes.com/recipe/baked-spaghett
i-
squash-lasagna-style/








Edited by: PERSISTENCEMIMI at: 10/7/2013 (19:10)
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PERSISTENCEMIMI Posts: 13,916
10/5/13 5:41 P

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Overnight vegetable soup recipe - Slow cooker



www.levanacooks.com/beyond-cholent-o
ve
rnight-vegetable-soup-recipe/


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10/3/13 8:51 P

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RECIPE # 1

2 bunches fresh broccoli
1 egg, beaten
1/4 cup mayonnaise (or light mayonnaise)

Pre heat oven 400 degrees

Cook broccoli in microwave
Chop in food processor
Add the other 2 ingredients
Bake 20 minutes or until golden color

Done!

RECIPE # 2

ORANGE SOUP WITH A SHORT CUT

In a pot, put low sodium chicken broth, 1-2 peeled sweet potatoes (yams) and 2-3 carrots, peeled. Cook until soft.
Add small can of pure, solid, pumpkin can (or more) to the soup, mis well and cook a little longer.
Mash carrots and sweet potatoes in food processor or use hand blender and mash it in the pot.
Add spices (I like cinnamon and nutmeg)

Done!





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