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CVRONEK's Photo CVRONEK Posts: 17,270
11/13/19 8:16 A

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Looks good Stacy!

Here is a little something that I enjoy. (Due to my issues with garlic, I only use one clove.)

Spaghetti Squash Lasagna with Spinach

www.cookinglight.com/recipes
/spaghetti
-squash-lasagna-spinach


Edited by: CVRONEK at: 11/13/2019 (08:17)
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Chris
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SASSYINTEXAS's Photo SASSYINTEXAS SparkPoints: (1,189)
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Posts: 111
11/12/19 9:00 P

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Almost - Baked Potato Casserole.. {truly tastes like a loaded baked potato!} emoticon

sassyintexas.com/%e2%9c%a6al
most-baked
-potato-casserole%e2%9c%a6/


Sassy in Texas {Stacy}
sassyintexas.com

Focus on the journey, not the destination.
Joy is found not in finishing an activity but in doing it.-Greg Anderson


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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
10/8/19 4:00 P

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Your right the lady who made it said she often uses rice in them . she is a brown rice fan i like white better .

Edited by: SPARKFRAN514 at: 10/8/2019 (16:01)

Fran
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CVRONEK's Photo CVRONEK Posts: 17,270
10/8/19 1:28 P

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Looks good Fran. Although I am not a Quinoa fan, I can make these same things with either brown or white rice. emoticon

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Chris
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
10/8/19 1:24 P

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Healthy Quinoa & Veggie Salad

Ingredients
1-cup quinoa thoroughly rinsed
2 cups water
3-4 ounces spinach, stems removed and coarsely chopped
1 can (15 ounces) corn, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 cup cherry tomatoes, halved
5-6 green onions, chopped
1/4 cup cilantro, finely chopped
Salt and pepper, to taste
2 large limes, juiced
4 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes



Follow package instructions to cook the quinoa. Transfer to a large bowl and aside to cool completely.

To the bowl with the cooled quinoa, add the chopped spinach, rinsed corn, rinsed black beans, cherry tomatoes, chopped green onions, and finely chopped cilantro.

Toss together.

In a small bowl whisk together the lime juice, olive oil, about 1 teaspoon salt, 1/4 teaspoon pepper, ground cumin, and red pepper flakes. Pour over the salad and toss to coat.*


Crockpot Enchilada Quinoa

1/2 cup Water
1 (15 ounce) can black beans, reduced sodium
1 (15 ounce) can Yellow Sweet Corn, Canned
1 small diced onion
1 cup diced mini colorful peppers or more if you want
2 (10.5 ounce) can of diced tomatoes & green chilies
1 (15 ounce) can Enchilada Sauce
1 cup Kraft 2% Shredded Cheddar Cheese
1 cup Whole Grain Quinoa

Directions
Coat the crockpot with with cooking spray, place beans, corn, and tomatoes in the crockpot. In a bowl mix the water with the quinoa and add to the crockpot. Stir everything in the crockpot together. Top with the enchilada sauce. Cover and cook on high for 4-5 hours or low for 8 hours. Serve and garnish with shredded cheese.
She bought a bag of the corn chips to have on the side.


The second one she did just added diced chicken breast. 6 oz




Dishes from the church pot luck
Father is vegetarian so two women make sure he has food to eat


Fran
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CVRONEK's Photo CVRONEK Posts: 17,270
10/2/19 4:20 P

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Easy!

Hummus stuffed deviled eggs.

Love deviled eggs, but want to limit the yolks?

Fill some of them with your favorite hummus!
I like roasted red pepper hummus. emoticon

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Chris
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CVRONEK's Photo CVRONEK Posts: 17,270
8/22/19 7:13 A

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Blackened Tilapia with Zucchini Noodles



2 large zucchini (about 1-1/2 pounds)
1-1/2 teaspoons ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1/4 tsp garlic powder
4 tilapia fillets (6 ounces each)
2 teaspoons olive oil
2 garlic cloves, minced
1 cup pico de gallo

Directions:
Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm.
In same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo.
Editor's Note: If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Saute as directed, increasing time as necessary.
Nutrition Facts
1 serving: 203 calories, 4g fat (1g saturated fat), 83mg cholesterol, 522mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.

IMPROVISE,OVERCOME AND ADAPT!

Chris
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SHIRLEYX's Photo SHIRLEYX Posts: 19,011
8/17/19 10:52 A

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Thanks Fran

Edited by: SHIRLEYX at: 8/17/2019 (10:55)
SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
8/15/19 1:44 P

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Found this for Shirley since she wanted Mac and cheese
its in the Spark people recipes so you can also go and see a picture and earn spark points for reading it emoticon

Skinny Macaroni & Cheese
Minutes to Prepare: 5
Number of Servings: 2
Ingredients
1 bag Miracle Noodle Ziti I used reg noodles
1 pinch of salt
1/8 cup almond milk
1/8 cup low-fat cottage cheese
3 tablespoons low-fat cheddar cheese
1/4 tsp dry mustard
pepper to taste
pinch of cayenne
Directions
1. Drain noodles, rinse in cold water, pat dry and place in a bowl
2. Add the rest of the ingredients to the bowl and mix
3. Microwave for 2 minutes and serve


Serving Size: Makes 2 servings




Fran
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CVRONEK's Photo CVRONEK Posts: 17,270
7/20/19 4:52 P

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Mama's German Potato Salad from Mannheim area.

Red potatoes boiled in salt water.
Let cool slightly, peel and slice.

Make a vinaigrette made with apple cider vinegar, vegetable or canola oil, salt, pepper and finely chopped onion.
I don't have exact measurements, but just kind of know.
Maybe 1/3 vinegar and 2/3 oil, onion salt and pepper to taste.

Poor over potatoes and toss.
Let cool in fridge until flavors blend together.
Before serving you may wish to toss with a tablespoon of mayonnaise.

Sometimes we do and sometimes we don't.


Edited by: CVRONEK at: 7/20/2019 (16:53)
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
7/20/19 2:29 P

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good stuff Maynard.

Minutes to Prepare: 20
Minutes to Cook: 20
Number of Servings: 10

Ingredients
2 lb red potatoes
1 1/2 cup chopped celery
1 1/2 cup chopped red onion
1 1/2 cup chopped bell pepper
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Directions
- cut potatoes into evenly sized pieces; boil potatoes
- rinse cooked potatoes under cold water until they are cool enough to handle, cut into think slices
- combine all ingredients

Serving Size: makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CEIRDE.

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Fran
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
7/20/19 2:26 P

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german potaot salad : SEAN.THOMAS

found in the spark recipe section

Minutes to Prepare: 10
Minutes to Cook: 35
Number of Servings: 6

Ingredients
1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar

Directions
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.

Number of Servings: 6


Edited by: SPARKFRAN514 at: 7/20/2019 (14:27)

Fran
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
7/10/19 8:02 P

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Fresh pineapple salsa
3 cups of pineapple a med size pineapple
1 Red pepper
1/2 cup of red onoin
1/4 cup cilantro chopped finely
1 small jalapepho remove seeds and rib removed chop very fine i would skip this if make it
squeeze 2 limes or lemons over mixture add salt and pepper to taste let stand 10 mins then add 3 tablespoon of cilantro keeps 4 days
did not giver calore count .




Fran
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
7/10/19 6:53 P

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Lemon baked cod 20 mins
she made it for four
each cod was 4OZ = 136 caloreis

1/4 cup butter melterd
1 table spoon lemon juice
1 teaspoon cilantro minced you can use parsley
1teaspoon minced garlic she always uses fresh
1/2 teaspoon of salt and pepper
four slices of lime or lemon

remember to pat fish dry with a paper towel before adding the spices and baking in the oven .

Pre heat oven to 400degrees
spray cookie sheet with pam or cooking spray
add melted butter lemon juice parsley or cilantro
garlic mix together in small bowl then spread over fish put the lemon or lime slice on each cod place in over for 40 to 45 mins until it flakes easily with a fork



Fran
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
7/10/19 6:24 P

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Brown coconut rice with Cilantro
1 cup uncooked rice (Brown rice)
1cup cocnut milk
1 1/4 cup water
1 tes ginger
1 garlic clove diced crushed
salt pepper to taste

in medium size pot
add cocnut milk rice water giner garlic salt pepper
bring to boil over med heat
then turn down cover no peeking for 40 to 45 mins

remove from heat but keep it covered 10 mins

fluff rice and add cilantro


206 calories severs 4 people





Fran
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CVRONEK's Photo CVRONEK Posts: 17,270
6/30/19 8:45 A

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Oh, Cathe! I see what I have been missing. This is so good! Thank you for these wonderful recipes.

Let's see what I have for the upcoming 4th. (American members)



Edited by: CVRONEK at: 6/30/2019 (08:45)
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HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
6/21/19 11:03 P

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Chicken & Broccoli Casserole
1 pound boneless, skinless chicken breast
1 package of frozen Broccoli Spears ( I use a bag of Broccoli Flower-lets)
1 can of lower sodium cream of mushroom soup ( I used cream of chicken)
1 cup of reduced fat shredded Cheddar cheese ( I used 1/2 cheddar &1/2 Mozzarella low fat
3 tbsp. fat free Mayo.
Boil chicken until done. Drain, and cool. Once cooled cut into 1 inch pieces.
In a casserole dish. Mix Mayo and soup together. Add chicken, & broccoli. Mix well.
Sprinkle with cheese. Bake at 350 for 20 minutes or until cheese is melted.
Makes for servings
calories 284.2
fat 7.3
carbs 15.8
fiber 3.4
sugar 3.8
protein 36.8
WW Smart Points 6
Recipe from Skinny Points


~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
6/17/19 5:44 P

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Bacon 'n Eggs Waffle

1 waffle taco: 190 calories, 6g total fat (3g sat fat), 636mg sodium, 16.5g carbs, 2g fiber, 2g sugars, 17g protein

Freestyle™ SmartPoints® value 4*

SmartPoints® value 5*

Prep: 5 minutes

Cook: 15 minutes

Cool: 10 minutes
Tagged: Breakfast Recipes, Single Serving, 5 Ingredients or Less, 30 Minutes or Less
Ingredients

1 frozen low-fat waffle, thawed

1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)

2 tbsp. shredded reduced-fat cheddar cheese

1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)

Optional dip: sugar-free pancake syrup
Directions

Preheat oven to 425 degrees.

Lay thawed waffle flat on a dry surface. With a rolling pin, flatten as much as possible. Evenly drape over the side of a 9" X 5" loaf pan, so it resembles an upside-down taco.

Bake until crispy and firm, about 10 minutes.

Remove from pan, and let cool completely, about 10 minutes.

In a microwave-safe mug sprayed with nonstick spray, microwave egg substitute for 1 minute, or until set. Stir in cheese and bacon (or sprinkle them over your assembled taco).

Fill taco with egg scramble and enjoy! Recipe from Hungry Girl. Delicious!

MAKES 1 SERVING


~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
6/11/19 4:03 P

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Cheesy Zucchini Skins

2slices center-cut bacon or turkey bacon
2med.-large zucchini, stem ends removed
1/2 c shredded reduced-fat Mexican-blend cheese
1/4 c chopped tomatoes
1tbsp. chopped scallions
Optional toppings:light or fat free sour cream, salsa

Directions:
preheat oven to 375 degree. Spray an 8 x 8 baking pan with nonstick spray

cook bacon until crispy, either in skillet over med heat or a microwave-safe plate in microwave. (see pkg for cook times)

pierce zucchini several times with fork. place zucchini on a microwave-safe plate and microwave for 2 min.

flip zucchini and microwave for 2 more min or until softened

pat dry. let cool, about 5 min. cut zucchini in half lengthwise. gently scoop out and discard the inside flesh, leaving about 1/4 inch inside. thoroughly pat dry

place hollowed-out zucchini in the baking pan, cut side up

distribute cheese among the zucchini. chop or crumble bacon and sprinkle over cheese

bake until cheese has melted and bacon is hot, about 5 min

cut each piece in half widthwise and sprinkle with tomatoes and scallions Enjoy

makes 4 servings

serving size 2 skins, calories 80, fat 4.5g, sodium 195, carbs 6g,fiber 1.5g sugar 3.5g, protein 6.5g



Edited by: HAPPY-CATHE at: 6/11/2019 (16:26)
~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


CVRONEK's Photo CVRONEK Posts: 17,270
5/25/19 8:11 A

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Ratatouille

Serves 8

1 medium eggplant, peeled and diced
2 medium zucchini, peeled and diced
2 teaspoons salt ( I use less)
1/2 cup olive oil
2 medium onions, chopped
2 green peppers, chopped
2 cloves garlic, minced (I use one)
3 tomatoes, cut up
1/4 cup parsley, minced
1/4 teaspoon pepper
1 cup pimento olives or black olives (optional) I don't usually, but have for a change.

Toss cut up eggplant and zucchini in half of the salt. let stand one hour.
Drain on paper towels.
Saute in 1/4 cup olive oil. In remaining 1/4 cup cup olive oil saute the onions, peppers and tomatoes.
Combine the two mixes and stir in garlic. Cook over medium heat for 20 minutes, covered. Sprinkle with rest of salt, parsley, pepper and olives and cook an additional 5 minutes, uncovered. basting with juices from bottom of pan.
Serve plain or with rice, pasta, or in a crepe, and top with Parmesan, Mozzarella, or Gruyere, is desired.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CVRONEK's Photo CVRONEK Posts: 17,270
5/24/19 7:07 A

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Marge, you wanted eggplant recipes. I will try to post one a day for the next few days.
Here is one the family loves. Even the ones not fond of eggplant. emoticon

EGGPLANT AND CHEESE CASSEROLE (New York Times Cookbook)

1 medium-size eggplant, peeled and cubed
boiling water
milk
2 slices whole wheat bread
2 eggs beaten
1 cup Cheddar cheese

1. Preheat the oven to 350 degrees
2. Put the eggplant in a saucepan with water to cover, cover and simmer until tender, about 15 minutes. Drain and mash eggplant
3. Meanwhile, pour milk over the bread to cover. Let soak 5 minutes. Squeeze excess milk from bread. Pull apart and add to eggplant;mix.
4. Add eggs and cheese and mix. Pour into an oiled casserole and bake one hour, or until set and slightly browned on top.
Six Servings.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
5/13/19 3:01 P

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I made this Saturday morning. Delish and very filling.

Portabella Poached Egg

1 portabella mushroom cap (stem removed)

1 cup spinach leaves

Dash salt

1 tsp. white vinegar

1 large egg

1 slice reduced-fat cheddar cheese

1 large tomato slice

Optional topping: black pepper

Directions:

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place mushroom cap on the sheet, rounded side down. Bake until tender, about 15 minutes. Remove sheet, but leave oven on.

Meanwhile, bring a medium pot sprayed with nonstick spray to medium-high heat. Add spinach and salt. Cook and stir until wilted, about 1 minute. Remove from heat, transfer spinach to a layer of paper towels, and blot away excess moisture.

Clean pot, and fill with 2 inches of water. Add vinegar, and bring to a boil. Once boiling, lower temperature until a steady simmer is reached.

Crack egg into a small shallow bowl. Give water a stir, and gently add egg. Cook until egg white is mostly opaque, 3 - 5 minutes (3 for a runnier egg, 5 for a very firm one).

Using a slotted spoon, carefully transfer egg to a layer of paper towels to absorb excess water.

Blot excess moisture from mushroom cap, and top with cheese slice. Bake until cheese begins to melt, 1 - 2 minutes. Transfer to a plate, and top with tomato, spinach, and egg. If you like, sprinkle with black pepper.

MAKES 1 SERVING **** recipe from Hungry Girl
Calories 182, fats 9.5, carbs 9, fiber 3, protein 16


~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
5/9/19 5:36 P

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Pizza-fied Chicken
5 oz. raw boneless skinless lean chicken breast cuttet, pounded to1/2-inch thickness
1/4 tsp. garlic powder. or more to taste
1/4 tsp. onion powder. or more to taste
1/8 tsp. salt, or more to taste
118 tsp. black pepper, or more to taste
1/4 cup diced green pepper
1/4 cup sliced mushrooms
2 tbsp. diced onion
1/4 cup canned crushed tomatoes
1 stick light string cheese
4 slices turkey pepperoni. like the kind by Homel). chopped
1 tsp. reduced-fat Parmesan-style grated topping
Optional garnishes: crush.ed red pepper. fresh oregano
Directions:
Season chicken with garlic powder. onion powder. salt, and black pepper. Set aside.
Bring two skillets sprayed with nonstick spray to medium heat on the stove. In one skillet, cook bell
pepper, mushrooms, and onion until softened, 4 - 6 minutes. In the other skillet, cook chicken until cooked
through, about 3 minutes per side. (Alternatively. use one skillet and cook the veggies and chicken
consecutively.)
Place crushed tomatoes in a small bowl and season to taste -with the garlic powder. onion powder. salt, and
black pepper. Evenly spoon seasoned tomatoes onto chicken in skillet. Tear string cheese into pieces
and place over the tomatoes.
Top chicken with veggies and turkey pepperoni. Cover and continue to cook until cheese softens. 1 - 2

PER SERVING (entire recipe): 282
calories, 5.75g fat, 868mg sodium, 10g
carts, 2g fiber, 4.5g sugars, 44g protein


~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


TUTUNAN's Photo TUTUNAN Posts: 2,441
4/22/19 5:17 P

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Slow Cooker Veggie Curry
From Cookincanuck.com

1 tsp canola oil
1/2 med. onion, diced
1Gala Apple, diced
2Tbsp minced ginger
2 Garlic cloves, minced
1/4 Cup mild curry paste (Patak brand recommended)
1 sweet potato, peeled and cut into 1/2" dice (about 2 cups)
2Cups small cauliflower florets
21/2 Cups chickpeas
1 14 1/2 oz. can petite diced tomatoes
1 14 1/2 oz can vegetableroth
1/2 tsp black pepper, 1/4 tsp salt
1/2 Cup lite coconut milk
11/2 cups tightly packed spinach, chopped

1. Heat oil in large skillet over med. heat. Add onions, Apple, ginger and cook tiltender.
2. Add garlic and cook 30 seconds. Stir in curry paste and cook, stirring for 3 minutes.
3. Transfer to slow cooker and add everything else up to the coconut milk.
4. Cook on high 6 hrs or until veggies are tender.
5. Stir in coconut milk and spinach. Heat and serve.

181 calories/Cup. 2 WW freestyle points/cup



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CVRONEK's Photo CVRONEK Posts: 17,270
4/22/19 7:27 A

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Easy Curried Vegetables

1-2 TB. oil
1 medium onion, diced
1-2 small carrots, diced
2 cloves garlic, smashed and minced
1 red, yellow or orange bell pepper, diced small
1 small jalapeno, finely minced (optional)
1 small zucchini, quartered and thinly sliced
2 Cups frozen riced cauliflower (found in the freezer section)
1/2-1 Cup frozen peas
1 tsp. salt
1 TB. Curry powder

Heat oil and sauté onion until translucent. Add the carrots, garlic and peppers. Sauté for 5-8 minutes until tender. Add frozen riced cauliflower and frozen peas. Sauté together with the other vegetables. Add zucchini, salt and CURRY and cook together another 5-10 minutes.

Prep. time: 15 minutes
Cooking time: 25 minutes
Serves: 6

IMPROVISE,OVERCOME AND ADAPT!

Chris
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CVRONEK's Photo CVRONEK Posts: 17,270
4/22/19 7:19 A

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South Indian Curried Vegetables

2 Tbs. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups lower-salt chicken broth or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

IMPROVISE,OVERCOME AND ADAPT!

Chris
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CVRONEK's Photo CVRONEK Posts: 17,270
4/18/19 11:40 A

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Honey and Sesame-Glazed Chicken Breasts with Green Beans

Ingredients
6 tablespoons unsalted chicken stock 1/3 cup honey 2 tablespoons dark sesame oil, divided 1 1/2 tablespoons whole-grain mustard 4 (6-ounce) skinless, boneless chicken breast halves 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 teaspoons toasted sesame seeds 2 (8-ounce) packages trimmed fresh green beans 1 tablespoon unsalted butter, melted 2 tablespoons sliced almonds, toasted

How to Make It
Step 1
Combine chicken stock, honey, 1 tablespoon oil, and mustard in a small saucepan over medium-high heat, stirring with a whisk; bring to a boil. Reduce heat; cook 10 minutes or until syrupy, stirring occasionally.

Step 2
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side or until done. Pour honey mixture over chicken, and sprinkle with sesame seeds.

Step 3
Prepare green beans according to package directions. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and beans in a bowl; toss to coat. Sprinkle with almonds.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
4/18/19 11:28 A

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From: Comfy in the Kitchen. Sorry I didn't figure the nutritional info on this one.


Low-Fat Dessert – Grape Salad

1 ½ lbs green seedless grapes

1 ½ lbs red seedless grapes

8 oz lite sour cream

8 oz low-fat cream cheese

½ cup granulated sugar

1 tsp vanilla

Topping

¼ cup brown sugar

½ cup chopped pecans

Remove stems from grapes and rinse. Beat sour cream, cream cheese, granulated sugar and vanilla with mixer. Stir grapes into the mixture and place in a serving dish. Combine topping ingredients and sprinkle over top.



~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
4/14/19 5:27 P

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Weight Watcher's Chicken Pot Pie

Ingredients

1 cup Bisquick reduced-fat biscuit mix (Heart smart)
1/2 cup skim
1/4 cup egg substitute, liquid
2 cup frozen mixed vegetables
2 cup cooked boneless, skinless chicken breast, chopped
2 cans (10 3/4 oz cans )reduced-fat, reduced-sodium, condensed cream of mushroom soup

Directions
Preheat oven to 400.
Spray 8x8 casserole dish with cooking spray.
Mix together veggies, chicken and soup. Pour into casserole dish.
In another bowl, mix Bisquick, milk, and egg. Pour over top of chicken mixture.
Bake for 30 minutes, or until crust is golden.
**There were no spices, so I added these. 1/2tsp each Basil, Parley, Garlic & Onion Powder and 1/4 tsp pepper, salt to taste** Also I used Cream of Chicken Soup instead of Cream of Mushroom soup.
makes 4 servings
calorie 230
fat 6
carbs 17
fiber 5
protein 27


Edited by: HAPPY-CATHE at: 4/14/2019 (18:36)
~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
4/12/19 9:54 P

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This is not healthy but here is the candy egg recipe
Butter cream eggs this one makes about 4 dozen rggs
1 pound of butter you can do half butter and half marge
2 pounds of powder sugar
milk as needed to blend together
two teraspoons vanilla
knead ubntil you can shape into egg shapes
i used my kitchen aid mixer dough hook

if you want a smaller batch
i do 2 pounds poweder sugar
two stick s of butter
mix together
add two teasoopns of vanilla
knead until you can handled it and shape into eggs
if you want
Add coconut sm bag
mic and shape into egg shapes
you can also use cherries chopped drained you can add a little cherry juice in place of the milk



Let eggs dry before putting chocolate on them.

melt semi sweet or unsweatened or melt chocolate and spoon over eggs let dry repeat after they are dry if you want . i put a drop yellow frosting for buter cream blue for cocoonut and pink or red for the cherry .



Fran
live in Spokane Wash
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CVRONEK's Photo CVRONEK Posts: 17,270
4/3/19 8:55 A

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One minute "Golden Milk" Yogurt recipe

Ingredients:
½ cup or 5.3 oz. Greek yogurt, plain, whole milk
½ Tbsp. chia seeds
1 Tbsp. almonds, unsalted, sliced
¼ tsp. almond extract
½ tsp. turmeric spice
1/8 tsp. ground cinnamon

Place all ingredients into container of choice, stirring well to combine.
Enjoy immediately or store in the refrigerator overnight, if you would prefer to allow the chia seeds to absorb the yogurt and expand overnight. Note: the longer you let the yogurt sit, the brighter yellow the yogurt will become.


IMPROVISE,OVERCOME AND ADAPT!

Chris
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CVRONEK's Photo CVRONEK Posts: 17,270
3/21/19 12:07 P

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Lemon Zest Ricotta Creme

1/2 cup Part Skim Ricotta cheese
1/4 tsp. grated lemon zest
1/4 tsp. vanilla
1 package sugar substitute

Mix together in a dessert bowl and chill.


IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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SHIRLEYX's Photo SHIRLEYX Posts: 19,011
3/17/19 1:26 P

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Orange Snow Pudding

1/2 Tbl plain gelatine
1/2 Tbl lemon juice
1/3 c orange juice
1/3 c boiling water
1/4 c sugar (or sweetner)
1 egg white

Soak the gelatin 5 minutes in the fruit juices.

Add the boiling water; if necessary, place over boiling water and stir until dissolved.

Add the sugar. Chill until beginning to thicken; then beat until white and frothy.

Beat the egg white stiff and add. Transfer to custard cups, first dipped in cold water; chill until firm, about 3 hours.

Unmold and serve with soft custard, or chilled, sugared orange sections.

SHIRLEYX's Photo SHIRLEYX Posts: 19,011
3/17/19 1:21 P

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Fish Loaf (serves 2 to 3)
1 1/2 c flaked cooked fish
1/2 c milk
1/2 c soft white bread crumbs
1/3 teaspoon of salt (optional),
pinch paprika
grated rind of 1/8 lemon
1 egg

Flake the fish, removing any bones; heat the milk, add the crumbs to the milk and when pasty stir into the fish. Add seasonings

Separate the egg; add the egg yolk to the mixture; beat the egg white and fold it in.

Transfer to a very small, well-oiled oblong pan. Set this in a larger pan, surround with hot water and bake 30 to 35 minutes in a 375 oven.

Serve hot or cold with sliced lemon and cucumbers in soured cream.

SHIRLEYX's Photo SHIRLEYX Posts: 19,011
3/16/19 12:11 P

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Peach Tart (makes 2 servings)

2 tart shells
2/3 c sliced peaches (fresh, canned, or frozen then thawed
1/3 c jelly
Pressurized whipped cream or topping

Fill the tart shells with the peaches.
Melt the jelly and pour over and around the peaches
Cool, and cover or decorate with the cream or topping

CVRONEK's Photo CVRONEK Posts: 17,270
3/10/19 10:48 A

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Keto Bread

Ingredients
1¼ cups almond flour
5 tbsp ground psyllium husk powder
2 tsp baking powder
1 tsp sea salt
2 tsp cider vinegar
1 cup boiling water
3 egg whites
2 tbsp sesame seeds (optional)

Instructions
Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.
Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
Bake on lower rack in the oven for 50-60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.
Serve with butter and toppings of your choice.

Can I substitute ingredients?!

In all baking, and especially in low-carb baking, the ingredients and amounts used are important. The eggs and ground psyllium husk are hard to replace in this recipe.
If you don't like almond flour or if you have an allergy, you can make this recipe with coconut flour instead. Substitute the amount of almond flour for a third as much of coconut flour and double the number of egg whites.
For a different look and some crunch, sprinkle seeds on the buns before you pop them into the oven - poppy seeds, sesame seeds or why not some salt flakes and herbs?

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CVRONEK's Photo CVRONEK Posts: 17,270
3/4/19 12:24 P

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A healthy snack:

1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon vanilla
1 tablespoon lemon juice
1 apple, sliced
Stevia to taste
Walnuts, optional

DIRECTIONS:
Preheat the oven to 350.
Combine all ingredients in a bowl and mix well: stevia, cinnamon, lemon juice, vanilla, nutmeg
Bake at 350 degrees for approximately 20 minutes until light brown in color. Let cool before serving.
Add walnuts to give it a crunch!

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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GLORYB83's Photo GLORYB83 Posts: 64,264
2/28/19 1:38 P

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Best Angel Food Cake Recipe

3 egg whites
1/2 cups sugar, divided (3 Tbsp.& 5 Tbsp.)
1/3 cup cake flour
1/2 teaspoons cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 3 Tbsp. sugar and flour together twice; set aside.
2. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Gradually fold in flour mixture.
3. Gently spoon into an ungreased 5-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.

**It could serve 4 but just cut it in half and make two servings from it. It is baked in a 5 or 6 inch tube pan.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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SHIRLEYX's Photo SHIRLEYX Posts: 19,011
2/25/19 10:47 A

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Caramel Apple Spice Mug Cake (for one)

1/4 c flour
1/2 tsp apple pie spice
1/2 tsp bakiing powder
3 Tbl sugar
pinch of salt
1 1/2 Tbl unsweetened applesauce
2 Tbl milk
1 tsp vegetable oil
1 tsp water
Caramel sauce to top cake with

In a small bowl whisk together dry ingredients.

Make a well in the dry ingredients and add the wet ingredients. Whisk together until combined and no lumps remain.

Pour into microsafe mug making sure that there is room at the top for the batter to rise without going over. Place mug on paper towel in microwave (to catch any spills) and microwave approximately 2 minutes.

Top with a drizzle of caramel sauce and enjoy!

SHIRLEYX's Photo SHIRLEYX Posts: 19,011
2/25/19 10:43 A

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Ham Slice with Cheesy Broccoli (for one)

1 ham slice, edges slashed so it won't curl
1 c broccoli florets
1/2 c (50 g) shredded cheese
1/2 c (150 ml) milk
1/4 tsp mustard
1 Tbl flour
1 Tbl butter

Broil the ham 5 minutes per side. While the ham is broiling cook the broccoli 5 minutes or until tender.

Make the cheese sauce by melting the butter in a small saucepan. Add the flour and cook over med heat 1 minute. Turn the heat down and only add as much milk as will make a smooth paste. Gradually add remainder of milk, smoothing after each addition. Add the mustard and approximately 2/3 of the cheese.

Drain the broccoli and stir into the cheese sauce, then spoon the mix onto the ham slice and sprinkle with the rest of the cheese. Broil a few minutes until cheese golden and bubbly. Slide onto a plate and eat.

CVRONEK's Photo CVRONEK Posts: 17,270
2/24/19 2:16 P

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Simple stewed apples

Chopped peeled apples, apple juice or water, (I use water) ground cinnamon , ground nutmeg, salt . Use common sense with the amounts. Mostly apples, just a little water or apple juice to keep from sticking when you first put on, add a pinch of salt and a nice flavoring of the cinnamon and a touch of nutmeg.
I don't add butter or sugar to mine but some folks do. I have been know to leave on the peel when feeling lazy. It's not bad for you either.


Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.

Edited by: CVRONEK at: 2/24/2019 (14:17)
IMPROVISE,OVERCOME AND ADAPT!

Chris
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
2/24/19 12:49 A

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Apple crisp
Minutes to Prepare: 5
Minutes to Cook: 25
Number of Servings: 2

Ingredients
Apple (1 Med)
Oats (1/3 Cup)
Margarine (1tsp)
Brown Sugar (1 tsp)
Cinnamon (1/2 Tsp or to taste)

Directions
Peel and slice apple and put in small baking dish
sprinkle cinnamon over apples
Melt margarine and pour over oats and brown sugar and mix together.

Pour oats mixture over apples and press down to pack.

Bake 25 min at 350

**note - the nutritional info is calculated for 2 servings but its still not that bad for just one :)

Number of Servings: 2

Recipe submitted by SparkPeople user CARPENSM.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 114.2
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 26.6 mg
Total Carbs: 29.5 g
Dietary Fiber: 4.9 g
Protein: 1.8 g


Fran
live in Spokane Wash
standard time zone
Invincible Indigos
star fish e leader
several fun spark teams cheering each other on to the finish


 current weight: 140.0 
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CVRONEK's Photo CVRONEK Posts: 17,270
2/23/19 12:11 P

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Broiled scallops with sweet lime sauce

serves 4

Ingredients

4 tablespoons honey
2 tablespoons lime juice
1 tablespoon olive or canola oil
1 pound bay or sea scallops, rinsed and patted dry
2 teaspoons grated lime peel
1 lime, cut into 4 wedges
Directions
Heat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray.

In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat with the honey mixture. Arrange the scallops in a single layer on the prepared broiler pan or baking sheet.

Broil until opaque throughout when tested with the tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute.

Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.

Nutritional analysis per serving
Serving size: About 4 ounces
Calories 185
Total fat 4 g
Saturated fat 1 g
Trans fat Trace
Monounsaturated fat 2.5 g
Cholesterol 27 mg
Sodium 445 mg
Total carbohydrate 23 g
Dietary fiber 1 mg
Added sugars 17 g
Protein 14 g

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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SHIRLEYX's Photo SHIRLEYX Posts: 19,011
2/22/19 10:34 A

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Hot German Potato Salad for Two

2 medium potatoes
3 slices bacon
1/3 c chopped onion
1 tbl flour
2 tsp sugar
1/4 tsp celery seeds
dash of pepper
1/3 c of water
3 tbs vinegar

Boil the potatoes in their jackets. Peel and slice thinly. Fry bacon slowly in skillet; drain on absorbent paper; crumble. Saute onion in bacon fat until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir potatoes and crumbled bacon in carfully. Remove from heat; cover and let stand until ready to serve.

GLORYB83's Photo GLORYB83 Posts: 64,264
2/21/19 10:11 A

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I got this recipe from the Heart & Stroke Foundation so you know it's got to be healthy. I've made it often.


Italian Sausage, Red Peppers, Mushroom and Rigatoni

Ingredients:
1 lb (500 g) hot Italian sausage
1 lb (500 g) rigatoni, penne or corkscrew pasta
1 tsp (5 mL) canola or olive oil
1 large onion, chopped
4 cloves garlic, minced
2 sweet red peppers, cut in chunks
2 cups (500 mL) thickly sliced mushrooms
1 can (28 oz/796 mL) diced tomatoes
2 tsp (10 mL) dried basil
2 tsp (10 mL) dried oregano
Freshly ground pepper
½ cup (125 mL) chopped fresh parsley, dill or basil
2 tbsp (25 mL) freshly grated Parmesan cheese

Directions:

In skillet, cook sausage over medium heat until no longer pink in center, 15 to 20 minutes. Drain well; cut into thin round slices.
Meanwhile, in large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
In nonstick pan, heat oil over medium heat; cook onion until tender, about 5 minutes. Add garlic, red peppers and mushrooms; cook, stirring often for 5 minutes. Add tomatoes, basil and oregano; simmer, uncovered, for 5 minutes. Add cooked sausage, and pepper to taste. Pour over pasta; toss to mix. Sprinkle with parsley and Parmesan; toss again. Pass extra Parmesan at the table.

Makes 8 servings.
Nutrition Facts Per Serving: 396 calories, 17 g protein, 13 g total fat, 4 g saturated fat, 23 mg cholesterol, 53 g carbohydrate, 624 mg sodium, 522 mg potassium

*I use the penne because that's the pasta I like . . . you can "tweak" this recipe if you don't like the spices, garlic, 'hot' sausage, etc.



~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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SHIRLEYX's Photo SHIRLEYX Posts: 19,011
2/19/19 11:04 A

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White Coconut Cake (serves 3)

3 Tbl shortening
1/2 c granulated sugar
1/2 tsp vanilla
3/4 c flour
few grains salt
1 tsp baking powder
1/4 c milk
1 egg white
1 1/2 Tbl shredded coconut

Whip the egg white until stiff

Cream the shortening with the sugar and vanilla

Sift together the dry ingredients (except coconut) and beat in alternately with the milk

Fold in the whipped egg white

Transfer to a small oiled loaf pan or 9" round pan and sprinkle the coconut over the top. Bake at 350 for about 30 minutes).

Can be topped with pressurized whipped cream or lite whipped topping

Edited by: SHIRLEYX at: 2/19/2019 (11:04)
SHIRLEYX's Photo SHIRLEYX Posts: 19,011
2/16/19 11:24 A

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Black Bean and Avocado Quesadillas for two

1/4 onion sliced (put rest in zip lock bag in fridge for another use)
1/4 bell pepper (save rest for another use)
1/4 c black beans, rinsed and drained
1 avocado peeled and sliced
1/2 Tbl taco seasoning
2 Tbl fresh cilantro (don't worry if you don't have or like)
1/2 lime, juiced
1/2 c shredded cheese
cooking spray

In skillet saute onion and bell pepper in oil over med-high heat for 3-5 minutes or until tender. Add black beans and taco seasoning and cook for another minute. Transfer to a small bowl and put aside.

In a small bowl lightly mash avocado with a fork and stir in lime juice and cilantro, if using.

Spread 1/2 of the mashed avocado over half a tortilla, top with 1/2 the bean mixture and 1/2 the cheese, then fold over. Repeat with other tortilla.

Spray or lightly oil a skillet and cook on med-high for 2 - 3 minutes per side or until outside is crispy and cheese has fully melted. Serve with salsa.



Edited by: SHIRLEYX at: 2/16/2019 (11:24)
HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
2/16/19 8:05 A

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Taco Soup
1 pound of ground turkey breast
1 large onion, chopped
1 (1 1/4 oz) package Hidden Valley Ranch Dressing Mix
1 (1/14 oz) package of Taco Seasoning mix
1 -15oz can pinto beans
1 -15oz can chili beans
1 -15oz can corn
1 -15oz can stewed tomatoes (Mexican Flavor)
1 -15oz can stewed tomatoes (any flavor)
1 cup water
brown meat and onions, drain
mix ranch dressing and taco seasoning into meat
without draining add all other ingredients, simmer 1 hour
make 8 servings
calories 246, fat 1.40, carbs 40, fiber 8.70, sugar 5.80, protein 20.9


Edited by: HAPPY-CATHE at: 2/16/2019 (08:05)
~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


CHICKADEEGRAMMY's Photo CHICKADEEGRAMMY Posts: 2,364
2/3/19 7:00 P

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Easy Hummus
(Recipe from Taste of Home)

1 can (15 Oz) Grabanzo beans or Chickpeas, drained and rinsed
1/2 cup Sun-dried Tomato Salad Dresssing (I use Kraft)
2 cloves garlic, minced

In food processor, combine beans, garlic and salad dressing. Cover and process till smooth. Chill. Serve with crackers, pita chips or veggies.

1/4 cup serving equals:
107 calories
5 gram fat
0 cholesterol
318 mg. sodium
14 gram carbs
3 grams fiber
3 grams protein

Chickadeegrammy-Marge or Grammy


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CHICKADEEGRAMMY's Photo CHICKADEEGRAMMY Posts: 2,364
2/3/19 10:47 A

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Barley Vegetable Salad

1 can (14.5 Oz.) can chicken - I use fat free or low sodium
1/2 cup barley
1/2 cup chopped water chestnuts
1/2 cup diced red or green pepper or combination of both
1/3 cup shredded carrot
1/2 cup diced celery
1/4 cup sliced green onion
Any vinaigrette salad dressing - i’ve Used Zesty Italian, Sun-dried tomato, Greek or Red wine vinaigrette. Any work good or your favorite homemade. I also vary veggies to the vinaigrette that I am using.

Bring chicken broth to a boil in a medium saucepan. Stir in barley, cover and simmer till tender, about 25-45 minutes depending on if you use regular or quick cooking barley. When tender, drain any extra liquid. In a large bowl add barley and all the veggies.mix well. Add vinaigrette (amount depends on your liking. You can always add more later, but can’t take it out.) if eating as cold salad refrigerate several hours and if needed add more vinaigrette. Can also be eaten warm.
Note: you could add some cooked chicken and eat as a meal. The sky is the limit with what you can add. I have added sliced or halved grape tomatoes, mozzarella cubes or fresh mozzarella balls or cucumbers, olives, or Feta cheese. Enjoy and get creative.
Farro would also work well instead of barley.

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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
1/27/19 8:38 P

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emoticon


Fran
live in Spokane Wash
standard time zone
Invincible Indigos
star fish e leader
several fun spark teams cheering each other on to the finish


 current weight: 140.0 
142
140.25
138.5
136.75
135
HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
1/27/19 7:57 P

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Southwest Black Bean Egg Muffins
1 can of black beans, rinsed and drained
1 green pepper, diced
1/2 c. red onion diced
1 jalapeno, seeded and diced
8 large eggs
dash of salt and pepper
Preheat oven to 350
Spray a skillet with Pam. Add peppers, onions, jalapeno. Cook until about 6-8 minutes
Meanwhile whisk eggs, season with salt and pepper
Add the peppers, onions, jalapeno and black beans to the eggs
Spray a muffin pan with Pam. Pour mixture into the muffin pan
Bake 20-25 minutes or until puffed and cooked through.
Serves 6 serving 2 muffin per serving
calories 151
fats 7
carbs 13
fiber 5
sugar 2
protein 12


~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


CVRONEK's Photo CVRONEK Posts: 17,270
1/23/19 9:10 A

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Tabbouleh

1 cup bulgur 3 tomatoes, seeded and chopped 2 cucumbers, peeled and chopped 3 green onions, chopped 3 cloves garlic, minced 1 cup chopped fresh parsley 1/3 cup fresh mint leaves 2 teaspoons salt 1/2 cup lemon juice 2/3 cup olive oil Add all ingredients to list
Directions


Prep

45 m

ready in
4 h 45 m
Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.


Nutrition Facts

Per Serving: 244 calories; 18.5 g fat; 19 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 593 mg sodium. Full nutrition


Edited by: CVRONEK at: 1/23/2019 (09:10)
IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CVRONEK's Photo CVRONEK Posts: 17,270
1/15/19 7:44 A

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I used to make this all the time and my children loved it. From Cooking Light.
Time to make it again!

Linguini with Clam Sauce

Pam (vegetable cooking spray)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic
3 (61/2 ounce) cans minced clams, undrained
1 141/2 can whole tomatoes undrained and chopped
1/2 tsp dried whole basil
1/4 tsp dried whole oregano
1/4 tsp hot sauce
1/3 cup minced fresh parsley
2 cups hot cooked linguini

Coat a large saucepan with Pam, place over medium heat, add onion, celery and garlic and saute until tender.
Drain clams reserving the liquid. Add the clam liquid to the saucepan, with tomatoes, hot sauce basil and oregano. Bring to boil, reduce heat and simmer uncovered for 45 minutes.
Stir in clams and parsley. cook until thoroughly heated.

Serve over Liguini
4 servings about 128 calories per serving plus 90 calories per 1/2 cup cooked Linguini.






Edited by: CVRONEK at: 1/15/2019 (07:44)
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Chris
in Virginia


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CVRONEK's Photo CVRONEK Posts: 17,270
1/14/19 4:49 P

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Turkey Salad (Taste of Home)
1 cup cubed cooked turkey breast
1/4 cup seedless red grapes, halved
3 tablespoons chopped celery
4 teaspoons chopped pecans
4 teaspoons chopped water chestnuts
DRESSING:
3 tablespoons mayonnaise
1-1/2 teaspoons dried minced onion
1 teaspoon red wine vinegar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
Dash curry powder

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
1/11/19 4:12 P

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Buffalo Chicken Celery Bites
2 c. cooked boneless/skinless chicken breast, shredded
1 tsp. garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/4 c. non fat Greek yogurt
1/4 c buffalo sauce
8 stalks celery
Mix all ingredients together except the celery.
cut the celery ribs into thirds, stuff with the mixture.
drizzle with blue cheese or ranch dressing.

***I put all the ingredients into a blender an made it more like a spread, it was so much easier to stuff the celery this way. I also use Skinnygirl Buttermilk Dressing to drizzle on top for its 10 calories for 2 tbsp***
serving size 6 (4 celery bites)
calories 80
fat 1
carbs 3
fiber 1
protein 13
from The Slender Kitchen
this is a great high protein snack



Edited by: HAPPY-CATHE at: 5/20/2019 (13:42)
~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


CVRONEK's Photo CVRONEK Posts: 17,270
1/9/19 3:00 P

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Chicken Salad with Avocado

Ingredients:
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro or parsley
1/4 tsp. salt
1 (1-pound) head romaine lettuce, chopped (8 cups)
2 medium tomatoes, diced
1 medium cucumber, peeled, seeded, and sliced
1 pound cooked chicken breasts, shredded
1 avocado, pitted, peeled, and sliced
Freshly ground black pepper
Directions:
Whisk together oil, lime juice, cilantro or parsley, salt, and a pinch or two of pepper in a small mixing bowl.
Combine lettuce, tomatoes, and cucumber in a large mixing bowl. Toss with half of the dressing and season to taste with salt and pepper; divide among 4 plates.
Toss chicken with 1 Tbsp. of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.

Nutrition Facts
Servings Per Recipe 4 (3 cup) servings
Amount per serving
Calories 380
Total Fat 21g
Saturated Fat 3.5g
Sodium 240mg
Total Carbohydrate 10g
Dietary Fiber 5g
Protein 38g

South Beach recipe

Edited by: CVRONEK at: 1/9/2019 (15:01)
IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CHICKADEEGRAMMY's Photo CHICKADEEGRAMMY Posts: 2,364
1/5/19 8:07 P

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Baked Peach and Blueberry Oatmeal

3 cups Old-fashioned oats
1/2 cup brown sugar (I use less about 1/4-1/3 cup)
2 tsp. Baking powder
1/2 tsp. Salt
2 egg whites
1 egg
1 1/4 cup low-fat milk
1/4 cup canola oil
1 tsp. Vanilla
1 can (15 Oz) sliced peaches drained and chopped
1 cup fresh or frozen blueberries
1/3 cup almonds slivered

In a large bowl, combine oats, brown sugar, baking powder and salt. Whisk in egg whites and egg, milk, oil and vanilla; add to dry ingredients and stir until well blended. Let stand 5 minutes. Stir in peaches and blueberries. Place in a 11x7 inch baking dish, coated with cooking spray. (I have a ceramic dish so I don’t need to spray it). Sprinkle with almonds. Bake uncovered at 350 for 35-40 minutes. I let cool, then cut into squares for serving. Refrigerate .To serve later you can place some in a bowl and microwave for 1 minute to reheat or till desired temperature. You can serve with some milk if desired. I like to top with 1/4 cup plain or vanilla yogurt.
Serves 9

You can change up fruit, nuts and I have added ground flax seed to it before baking. Apples and cranberries is a good fruit combination. The sky is the limit with combinations you can come up with.
This keeps well in fridge or you can freeze it.

Recipe from Healthy Cooking

Edited by: CHICKADEEGRAMMY at: 1/5/2019 (20:11)
Chickadeegrammy-Marge or Grammy


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CVRONEK's Photo CVRONEK Posts: 17,270
1/5/19 8:32 A

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This is so simple and satisfying. I eat it often!

1 pouch reduced sodium tuna
1 apple cut in chunks
1 tsp low calorie mayo
black pepper(optional)

So refreshing and packed with protein.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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GLORYB83's Photo GLORYB83 Posts: 64,264
12/21/18 1:12 P

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Pumpkin Pudding

1 (4 serving size) pkg sugar-free instant vanilla pudding mix
1 cup canned pumpkin
1/2 tsp pumpkin pie spice
2 cups skim milk
1/4 cup lite Cool Whip

- In a medium bowl combine the dry pudding mix, pumpkin, spice and milk
- Mix well using a wire whisk
- Pour into 4 dessert dishes
- Top each with 1 Tbsp lite Cool Whip
- Refrigerate till ready to serve

129 calories - 0.6g fat - 2.5mg cholesterol - 287g sodium - 26.1g carbohydrates - 5.6g fiber - 4.9g protein

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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CHICKADEEGRAMMY's Photo CHICKADEEGRAMMY Posts: 2,364
12/20/18 10:06 A

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Cranberry Salad

1 pkg. fresh cranberries. 3/4 cup sugar
1 small can crushed pineapple, drained. 1 bag miniature marshmallows
1 small can mandarin oranges drained and chopped (optional)
1 container (8oz) Cool whip


In a food processor coarse grind fresh cranberries into small pieces.
Mix in sugar (more or less to taste, but cranberries are generally tart) let stand 2 hours. Stir in pineapple and let stand another hour. Mix in marshmallows and cool whip. Chill several hours before serving.
Note: I have also added diced up small can of mandarin oranges as oranges go so well with cranberries.
I like tartness so I use less sugar.



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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
12/13/18 8:51 P

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Black bean Avocado Brownies

ings.
1 can of black beans rinsed drained
1/2 cup coconut unsweetened coca powder
3 eggs
1/4 cup of coconut oil
2/3 cup coconut sugar or brown sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 medium avocado

CHOCOLATE CHIPS ABOUT 1/2 TO 3/4 CUP TO COVER TO OF PAN AFTER BATTER IS IN PAN

preheat oven to 350 don't use a glass dish
mix ingr. in a mixing bowl or food processor until smooth remembering to leave the chocolate chips in the measuring cup Grease a 8x8 square pan with none stick spray or oil
scoop the batter into the pan smooth out then add chips on top
bake for 38 to 40 minutes or until the poke the brownie with a tooth pick and it comes out clean . let stand for 20 mins and cut and enjoy store left overs in fridge
note Flour less Gluten free you can also add nuts or drizzle with peanut butter
she did not use nut due to possible allergies


Fran
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CVRONEK's Photo CVRONEK Posts: 17,270
12/13/18 6:58 A

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Marinated Mushrooms emoticon

Fill a quart size Mason jar with button mushrooms.
Use one packet of Good Seasons Italian dressing and mix as directed with vinegar, water and oil. Pour over mushrooms and let sit overnight. ( Or use your own Italian dressing or viniagrette.)

To serve, drain, place in bowl or on dish and have decorative toothpicks nearby.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CVRONEK's Photo CVRONEK Posts: 17,270
12/10/18 3:26 P

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Here is a healthy snack for your holiday table


1 medium lemon 1 tablespoon finely chopped fresh oregano 3 tablespoons extra-virgin olive oil 1/2 teaspoon freshly ground black pepper 4 ounces feta cheese, cut into 16 cubes 16 small cherry or grape tomatoes

Grate rind from lemon; squeeze juice to equal 2 tablespoons. Combine rind, juice, oregano, oil, and pepper in a shallow dish. Add cheese; marinate at room temperature for 20 minutes, turning cheese over after 10 minutes. Drain. Arrange 1 tomato and 1 feta cube on each of 16 small skewers or party picks.

Edited by: CVRONEK at: 12/10/2018 (15:27)
IMPROVISE,OVERCOME AND ADAPT!

Chris
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HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
11/27/18 6:49 P

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Just a heads up, all the recipes that I posted have been made & taste tested.

Christmas Coffee Cake
1 c. flour
1 tsp. soda
1 1/2 c.cored, peeled, chopped apple ( I used 1 lg. Gala)
1 stick of butter (I used 8 tbsp. I can't Believe it's not butter light)
1/4c.Splenda brown sugar baking blend
1/4 c. Truvia Baking blend
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 c chopped walnuts
Preheat oven to 350. Sift together flour,soda, salt --set aside
Combine all remaining ingredients, mix well
Stir in flour mixture
Spray an 8 inch baking pan with Pam
Bake 40-45 minutes or until knife.
comes out clean. Let cool at least 10 minutes before cutting

Serves 9
but I cut it down the middle and get 14 servings about the size of a slice of banana bread
nutritional info for 9 servings
calories 165.8
fat 7.9
carbs 22.9
fiber 1.4
sugar 3.1
protein 2.3

nutritional info for 14 servings
calories 106.6
fat 5.1
carbs 14.7
sugar 2.0
protein 1.5

****original recipe is***
1/2c. light brown sugar and 1/2 sugar. Nutritional info is based on the Splenda and Truvia baking blend, which is what I used.


Edited by: HAPPY-CATHE at: 11/27/2018 (18:56)
~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
11/24/18 8:59 A

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Made this for Thanksgiving...delicious!

Broccoli Apple Salad
salad ingredients:
4 c. of Broccoli Florets
1/2 c. shredded carrots
1/4 c. red onion, diced
2 medium size apples, cored and chopped (I kept the skin on)
1/2 c pecans, chopped
1/2 c. dried cranberries (I used the 50% less sugar ones)
Dressing:
1/2 c lite mayo
1/2 c low fat Greek plain yogurt
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
In a large bowl combine all salad ingredients. Now whisk together the dressing ingredients. Add dressing to salad mix well. Chill until ready to serve.

Makes about 6-8 servings about 1 c. servings size.
calories 184.5
fat 9.9
carbs 22.3
Fiber 5.7
Protein 4.4
sugar 7.3



Edited by: HAPPY-CATHE at: 11/24/2018 (10:45)
~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
11/11/18 4:34 A

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Just got these going in the Crock Pot. I have made these many times, so so good, easy too, and the aroma that fills the house is awesome.

Cranberry Stuffed Apple
5 medium apples
1/3 c. fresh cranberries, chopped
1/4 brown sugar (I use the light brown sugar)
2 Tbsp. chopped walnuts
1/4 tsp. cinnamon
1/8 tsp. nutmeg
-core apples, put in a 5 quart Crock Pot. Combine brown sugar, cranberries, walnuts, cinnamon and nutmeg. Mix well. Stuff or top each apple with the mixture.
-cover, cook on low 4-5 hours or until apples are tender.
1 apple equals..
136 calories
2 fats
31 carbs
4 fiber
1 protein



Edited by: HAPPY-CATHE at: 11/11/2018 (08:34)
~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
11/10/18 1:19 P

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This was delicious and oh my made the house smell amazing!

Cranberry Apple Crisp
4 apples, sliced and cored (4 cups) I leave the peel on for extra nutrition
1 c. fresh cranberries
3/4 c. light brown sugar, firmly packed
1/2 c. flour
1/2 c. oats
1/3 c. softened butter ( I used Can't believe its not butter, light)
3/4 tsp. cinnamon
3/4 tsp. nutmeg
Preheat oven to 375. Sp[ray an 8x8 baking pan with Pam. Place apples slices & cranberries in pan. Mix remaining ingredients well. Sprinkle over the apples & cranberries. Bake for 30 mins.

serves 6
calories 162.2
fat 3.9
carbs 30.1
fiber 3
sugar 14.4
protein 2

~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


CHICKADEEGRAMMY's Photo CHICKADEEGRAMMY Posts: 2,364
11/10/18 12:58 P

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Not a totally healthy recipe, but I use light sour cream in it. And we have to splurge over the holidays. This was my grandma’s recipe

Holiday Jello Mold

2 small packages lime jello. 2 cup boiling water.
1 can (20 Oz) crushed pineapple, drained 2 cup cold water
1 pt. Sour cream.

Dissolve jello in boiling water till dissolved. Add cold water. Whisk in sour cream till we’ll blended (I have added sour cream before cold water so it melts better into jello) add drained pineapple. Pour into a jello mold. Chill . I like to make a day ahead. My grandma use to add maraschino slice cherries to bottom of her jello mold for Christmas.


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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
10/27/18 8:13 P

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At 208 calories a piece, let's face it: This moist banana bread is more of a cake then a bread! Sooooo good a spark recipe
Minutes to Prepare: 15
Minutes to Cook: 50
Number of Servings: 14

Ingredients
* 1/2 cup (1 stick) Butter, softened
* 1 1/4 cups Granulated Sugar
* 2 Eggs
* 4 tbsp. Sour Cream
* 1 1/2 cups Flour, all-purpose (white)
* 1 tsp. Baking Soda
* 1 tsp. Vanilla Extract
* 1.5 cups (2-3) ripe Bananas, mashed (NOTE: Original recipe called for 1 cup and baked a little less, but I usually use more banana and bake it a wee bit longer. The tracker includes the extra bit of banana!)

Directions
1. Grease 9" x 5" loaf pan.
2. Beat together butter and sugar.
3. Add eggs. Mix well.
4. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well.
5. Pour into prepared loaf pan.
6. Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean.
7. Cool on rack, and wrap in plastic wrap overnight to bring out the moisture in the bread.
8. Makes 1 loaf, cut into 14 slices about 5/8" thick each.
9. Enjoy!
Nutritional Info
Servings Per Recipe: 14
Amount Per Serving
Calories: 208.5
Total Fat: 7.2 g
Cholesterol: 44.2 mg
Sodium: 140.4 mg
Total Carbs: 34.4 g
Dietary Fiber: 1.0 g
Protein: 2.8 g




Fran
live in Spokane Wash
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
10/15/18 10:37 P

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Stuffed Green pepper soup
2 tablespoons extra-virgin olive oil (EVOO)
1 pounds ground sirloin I used two hamburger patties I buy it that way
Salt and black pepper
1/4 teaspoon allspice (eyeball it) I used Mrs. dash
½ large onion, cut into bite-sized pieces
1 green bell peppers, seeded and cut into bite-sized pieces
1/2 quart chicken stock
14 ounce can crushed tomatoes had fresh tomato
Grated Parmigiano Reggiano, to pass at table

Preparation
Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.

Stir in stock and tomatoes and bring to a boil.
The recipe made 12 severing I adjusted to make about 6 severing



Fran
live in Spokane Wash
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GLORYB83's Photo GLORYB83 Posts: 64,264
10/10/18 6:24 P

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Skinny Pumpkin Pie Oatmeal

Each serving has 200 calories, 3 grams of fat and 5 Weight Watchers Freestyle SmartPoints. In addition, it’s packed with 7 grams of fiber! Make it dairy-free by using light vanilla almond milk or soy milk. What a yummy way to start the day!

Prep Time: 5 minutes

Cook Time: 7 minutes


Ingredients for Oatmeal:

1 cup water

½ cup old-fashioned oats

¼ cup canned pumpkin

½ teaspoon vanilla extract

¼ teaspoon pumpkin pie spice

¼ teaspoon cinnamon

¼ cup nonfat milk, light vanilla almond milk or light vanilla soy milk

1-2 packages Truvia, Stevia, Splenda or your favorite sugar substitute, to taste


Ingredients for Topping: Optional

Dash cinnamon

1 tablespoon walnuts, chopped (optional)

1 tablespoon raisins (optional)


Instructions

1. In a medium saucepan, combine water, oats, pumpkin, vanilla, pumpkin pie spice, cinnamon. Bring to a boil. Turn heat down to a soft boil and cook for 4 minutes. Stir often. Stir in milk and your favorite sugar substitute, to taste. Cook 1 more minute or until desired consistency. Pour into a bowl. Add a dash of cinnamon and raisins and/or walnuts, if desired .

Makes 1 serving

Edited by: GLORYB83 at: 10/10/2018 (18:38)
~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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GLORYB83's Photo GLORYB83 Posts: 64,264
9/28/18 12:23 P

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Lean Hamburg Soup
Made from scratch, really good soup, especially on a cold night! Easy & quick to make and very versatile, you may add whatever vegetables you like.

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 12

Ingredients
1 lb extra lean hamburg
1 onion, sliced
3 carrots, sliced
19 oz can diced tomatoes
couple tomato cans of water
1 Tbsp chili powder
2 tsp salt [optional]
1 tsp pepper
3 potatoes, diced
1/2 head cabbage, coarsely chopped
1 cup or to taste of frozen peas
1 cup or to taste of frozen kernel corn

Directions
In a Dutch oven or large pot, brown the lean hamburg and onions.
Add the carrots, tomatoes and cans of water.
Stir in the chili powder, salt & pepper
Bring to a boil, add in the diced potatoes.
Cook till vegetables are about half way done.
Add in the cabbage.
When vegetables are all tender, mix in the frozen peas and corn.
Heat through and serve.

**use your favorite vegetables in this soup
**makes a nice meal with a crusty loaf of bread [optional]


Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 181.1
Total Fat: 6.9 g
Cholesterol: 26.1 mg
Sodium: 82.0 mg
Total Carbs: 20.7 g
Dietary Fiber: 4.1 g
Protein: 10.4 g

Edited by: GLORYB83 at: 9/28/2018 (12:25)
~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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CHANGING-TURTLE's Photo CHANGING-TURTLE Posts: 25,951
8/8/18 3:35 P

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Ron's Top Ramen

1 package Top Ramen
1 okra sliced
1/4 cup red bell pepper
1/2 cup sliced carrot
1/2 cup sliced zucchini
1/2 cup shredded cabbage
1/2 cup onion
1 fresh jalapeno pepper sliced ( will be hot, you may want to leave out)
1 egg stirred
2 cups water
Soy sauce to taste
Rooster sauce ( Siracha sauce) to taste

Put season pack in med. size pot with water stir. Add vegetables and bring to boil. Reduce heat to simmer and simmer until carrots are soft about 10 minutes. Add noodles stir and simmer for three minutes. Add egg stir once and simmer for 2 minutes. Add soy sauce and rooster sauce to taste.

Makes two servings

Edited by: CHANGING-TURTLE at: 8/8/2018 (15:37)



Kathryn, Sacramento, CA Pacific time, I am doing the best I can that will have to be enough






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GLORYB83's Photo GLORYB83 Posts: 64,264
7/28/18 2:52 P

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**I don't know if I've put this one on before but if so, consider it repeated. It is my very, very favourite rice pudding.

Cinna-Raisin Rice Pudding

Ingredients

2 cups (500 mL) water
1/4 tsp (1 mL) salt
1 cup (250 mL) long grain rice
3 cups (750 mL) 2% reduced-fat milk
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
1/8 tsp (0.5 mL) ground cinnamon
1/4 cup (60 mL) raisins
1 1/2 tsp (7 mL) vanilla extract

Directions

Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).Add milk, SPLENDA® Granulated, cinnamon, and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes).Remove from heat and stir in vanilla.

Serve warm.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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CVRONEK's Photo CVRONEK Posts: 17,270
7/24/18 7:29 A

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Vegetable Stuffed Yellow Summer Squash

6 small yellow squash
1 cup finely chopped tomato
1/2 cup minced onion
1/2 cup finely chopped green pepper
1/2 cup (2 ounces) extra-sharp Cheddar cheese
1/4-1/2 teaspoon freshly ground pepper
1/8 teaspoon dried whole marjoram, or thyme

Wash squash thoroughly and place in a large saucepan. Cover with water and bring to a boil. Cover, reduce heat and simmer 5-6 minutes or until tender, but still firm.
Drain and cool slightly.
Trim off stems. and cut squash in half lengthwise; gently scoop out pulp, leaving firm shell.
Drain and chop pulp; combine pulp and remaining ingredients.
Place shells in a 13 x 9 inch baking dish; spoon vegetable mixture into shells.
Bake at 400 degrees F. for 20 minutes,
6 servings (about 68 calories per serving)


Edited by: CVRONEK at: 7/24/2018 (07:31)
IMPROVISE,OVERCOME AND ADAPT!

Chris
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RAINBOWMF's Photo RAINBOWMF Posts: 50,604
7/22/18 4:38 P

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Thanks Gloria, it sounds good but I know I would like it. LOL emoticon


Hugs Mary
London, Ontario, Canada.
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SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,422
7/22/18 11:04 A

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Gloria, your recipe sounds so good. I can’t wait to try it. Thanks for sharing

Only I can make it happen
Marge
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SPARKFRAN514's Photo SPARKFRAN514 Posts: 63,809
7/22/18 11:00 A

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me too emoticon


Fran
live in Spokane Wash
standard time zone
Invincible Indigos
star fish e leader
several fun spark teams cheering each other on to the finish


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CVRONEK's Photo CVRONEK Posts: 17,270
7/22/18 10:55 A

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Oh Gloria. I love every bit of this!
Making it soon! Thank you.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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GLORYB83's Photo GLORYB83 Posts: 64,264
7/22/18 10:50 A

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Starbucks Iced Mocha Recipe
(makes one)

1 tray of ice cubes
1/2 cup cold coffee (of your choice)
1/2 cup skim milk or unsweetened almond milk
1 tablespoon pressurized whipped cream
1 tablespoon chocolate syrup (such as Ghiradelli's)

Add ice cubes to a large glass. Mix coffee and syrup in glass. Stir in milk. Add whipped cream and drizzle on the chocolate sauce and enjoy!

For one drink with skim milk = 114 calories, 1.6 g fat, 19 g carbohydrates, 15.8 g sugar, 4.7 g protein, 10 g fiber, 89 mg sodium, 5 Freestyle SmartPts

Edited by: GLORYB83 at: 7/22/2018 (11:16)
~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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FLSUNSHINE1931's Photo FLSUNSHINE1931 Posts: 8,480
7/16/18 3:35 P

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Making me hungry. I would have to leave out the avocado because it is not allowed on my CKD list. I love the vinegars, my Mother would make a vinegar pie when I was little. Thanks.

This year is ending, and another one on its way. I plan to do things a little differently in 2019. How about you?


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CVRONEK's Photo CVRONEK Posts: 17,270
7/16/18 3:19 P

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I love to make flavored vinegar to enjoy and they make easy, inexpensive and fun gifts, too!

Here is a link that will give you help you make some of your own!



whatscookingamerica.net/HerbVinegar.
ht
m


IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CVRONEK's Photo CVRONEK Posts: 17,270
7/16/18 6:42 A

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Refreshing and satisfying salad. Easy too!

6 small tomatoes, cut into wedges (I like to use red, yellow, and orange)
1 cucumber, cut into slices and then halved
1 large avocado, pit removed, peeled, and chopped
3 tablespoons thinly sliced red onion
1/4 cup chopped basil
3 tablespoons white balsamic vinegar
2 tablespoons olive oil
Salt and black pepper, to taste

Place the tomatoes, cucumbers, avocado, and red onion in a large bowl. Sprinkle salad with fresh basil. Drizzle balsamic vinegar and olive oil over the salad. Season with salt and pepper, to taste. Serve immediately.


IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
7/14/18 4:46 P

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Just something I threw together, it was delicious and very filling.

Mystery Recipe. Maybe call it Zucchini Dinner
3 cups sliced zucchini ( I kept the skins on )
1 - 15oz can Black Beans ( drained )
1 - 15oz can of whole kernel corn ( drained )
1 - 15oz can of diced tomatoes
1/4 cup salsa
6oz shredded chicken
dash or 2 of Lawry seasoning salt
dash or 2 of black pepper


spray a large pan with Pam, add zucchini fry on low heat until tender, not soft. Add all other ingredients. Simmer about 50 minutes.

Makes 4 serving, with the serving size of 1 1/2 cups
calories 265
fat 1
carbs 25.6
fiber 9.8
sugar 10
protein 18

~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
7/11/18 7:27 P

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Green Bean Salad with Creamy Dressing
1 cup of fresh Green Beans
1/2 medium cucumber, halved lengthwise and sliced
1/3 cup julienne sweet red pepper
1/4 cup thinly sliced red onion
Dressing:
2 tbsp. cream cheese, softened
1 tbsp. 2% milk
1 tbsp. tarragon vinegar
2 tsp. sugar
1/4 tsp. each of salt and pepper
-In saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon, drop immediately into ice water. Drain and pat dry.
-Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients, toss with veggies. Refrigerate, covered.
Makes 2 serving about a heaping 1/2 cup per serving
1 cup calories 107
fat 5
carbs 13
sugar 9
fiber 3
protein 3



~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 3,422
7/2/18 8:39 P

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There are no measurements to this salad. You can make as much or as little as you want.

Cucumber Caprese Salad

Peel, seed(if using regular cakes) and dice up a cucumber
A small container of grape tomatoes halved
Red onion, chopped
Small pearl mozzarella balls
Zesty Italian salad dressing

Add cukes, onions, tomatoes and mozzarella pearls to a bowl. Pour on some Italian salad dressing and toss to coat. Refrigerate several hours till chilled. Serve as is or on some lettuce.
Note: I have also made this using Sun-dried tomato dressing, Greek dressing, red wine vinegar salad dressing or balsamic salad dressing. All are very tasty.




Edited by: SPARKINGRAMMY at: 7/2/2018 (20:41)
Only I can make it happen
Marge
Wisconsin
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Invincible Indigos
HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
7/1/18 9:03 P

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German Cucumber Salad
salad
2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
dressing
1 tbsp. chopped fresh parsley
2 tbsp chopped fresh dill
1/4 tsp. pepper
1/4 tsp salt. or to taste
1/3 c. low-fat sour cream
1/4 tsp. Dijon mustard
1 tbsp. white vinegar
2 tbsp. low-fat milk
3/4 tsp. sugar
Place the cucumbers, onions, and tomatoes in a lg. bowl. In another bowl whisk together all the ingredients for the dressing together. Pour over sald, toss to coat. Chill at least 2 hours before serving.

A few adjusts I made. I use red onion, instead of just an onion. I used a small container of
grape tomatoes instead of Roma tomatoes. Then for the dressing I used light sour cream and just dried spices instead of the fresh.
Very Tastie

Makes 6 servings
calories 47.6
carbs 7.1
fat 1.9 fiber 1.1
protein 1.6

Roasted Sugar Snap Peas
1 package (8oz) fresh sugar snap peas, trimmed
2 tsp. olive oil
1/2 tsp Italian seasoning
1/8 tsp. salt
Preheat oven to 400. Lined a baking sheet with foil. Toss all ingredients together. Spread on baking sheet. Roast until peas are crisp-tender, 8-10 minutes. stirring once.
Makes 2 servings 2/3cup each
calories 91
fat 5
carbs 9
fiber 3
protein 4
Boy I really liked this recipe, it was delicious

~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


GLORYB83's Photo GLORYB83 Posts: 64,264
6/24/18 9:46 A

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Veggie Soup

INGREDIENTS:
1 head cabbage, chopped
4 ribs celery, chopped
5 large onions, chopped
1 large green bell pepper, chopped
1 clove garlic, chopped
1 (14.5 oz) can stewed tomatoes
1 (1 oz) envelope onion soup mix
1 (46 oz) can vegetable juice

DIRECTIONS:
Combine all ingredients in a large soup pot. Bring to a simmer; simmer 1 hour or until vegetables are tender.
Makes 15 (1 Cup Servings)
Nutritional Info Per Serving: Calories: 60; Sat. Fat: 0 g; Carbs: 14 g; Fiber: 3 g; Sugars: 8 g; Protein: 2 g
3 SmartPoints Per Serving

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.


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CVRONEK's Photo CVRONEK Posts: 17,270
6/24/18 8:44 A

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I fell in love with Ratatouille, when I worked as the head cook and supervisor at the Magic Pan restaurant, when I was young.

Here is a good recipe that I make often.

1 pound eggplant
1 pound zucchini
1 tsp salt
7 T olive oil, divided
1/2 pound (about 1 1/2 cups) yellow onion, thinly sliced
2 (about 1 cup) sliced green bell peppers
2 cloves garlic, mashed
salt and pepper to taste
1 pound firm, ripe, red tomatoes, peeled, seeded, and juiced (makes about 1 1/2 cups pulp)
3 T parsley, minced

Preparation:

Peel the eggplant and cut into lengthwise slices 3/8 in thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, sauté the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until the tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered fro about 15 more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.

Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time, or serve cold.

At the restaurant, we would fill crepes with this and then cover in Gruyere, cheese of Parmesan cheese and broil.

At home I eat plain, or over rice or pasta.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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MNEME2's Photo MNEME2 Posts: 8,422
6/19/18 10:53 P

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Green Smoothie

2 cups spinach
1/2 frozen banana chunks
1\2 cup frozen pineapple
1/2 cup cold water
1 cup grapes

Mix well in blender

2 servings


Edited by: MNEME2 at: 6/19/2018 (22:53)
Linda
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Spirited Under Dawgs


CVRONEK's Photo CVRONEK Posts: 17,270
6/19/18 7:41 A

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WALNUT LETTUCE SALAD

1 head red or green leaf lettuce
1 small zucchini.chopped
1 cup seasoned croutons
1/4 cup chopped walnuts
6 tablespoons olive oil or canola oil
2 tablespoons ed wine vinegar or apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 garlic clove minced
dash pepper

Toss lettuce, walnuts, zucchini and croutons
Wisk the remaining ingredients and serve with the salad.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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RAINBOWMF's Photo RAINBOWMF Posts: 50,604
6/14/18 4:18 P

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Not so much a recipe as it is something I made up
MAKE TO TASTE--

Left over chicken chopped up
sliced green grapes
some apple diced -- your favourite kind
some dried cranberries
some sunflower seeds


Mix a little miracle whip with some plain Greek yogurt
Mix it altogether

I like it in a wrap BUT you can eat it anyway you want.




Hugs Mary
London, Ontario, Canada.
DIVATUDE

Busy is NOT the same as ACTIVE!


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CVRONEK's Photo CVRONEK Posts: 17,270
6/11/18 7:09 A

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Banana mocha Smoothie
1 c. fat free milk
1 med banana, peeled, cut into 1/2 inch slices and frozen (approx 1 hour)
1-2 tbsp sugar or honey
1 tbsp unsweetened cocoa powder
2 tsp instant coffee crystals
1/2 tsp vanilla
1 cup small ice cubes or crushed ice

Directions
In a blender combine milk, banana, sugar, cocoa powder, coffee crystals, and vanilla. Cover and blend until smooth. Add ice cubes. Cover and blend until nearly smooth.

Makes 2 servings

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CVRONEK's Photo CVRONEK Posts: 17,270
6/9/18 7:03 A

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One of my favorite summer yummies.

Tuna salad.

1 pouch reduced sodium tuna
1 apple diced
1/4 cup diced celery
1 scant teaspoon mayo

Refreshing and filling.

IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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CHANGING-TURTLE's Photo CHANGING-TURTLE Posts: 25,951
5/22/18 11:37 A

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Salad sounds yummy




Kathryn, Sacramento, CA Pacific time, I am doing the best I can that will have to be enough






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CVRONEK's Photo CVRONEK Posts: 17,270
5/21/18 7:57 P

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Favorite Carrot Salad

1 pound carrots, sliced diagonally
1 cup celery, sliced
1/2 cup green pepper, chopped
1 medium onion, thinly sliced
1 tsp. celery seed
1/2 tsp. mustard seed
1/2 cup vinegar
1/2 cup water
1 cup sugar
1/3 cup vegetable or canola oil

Cook carrots in boiling, salted water about 10 minutes or until crisp/tender; drain well.
Place carrots, celery, green pepper, onion, celery seed and mustard seed in a bowl.
Put vinegar, sugar, water and oil in a small saucepan mixing well. Bring to boil, mixing well.
Stirring often.
Pour over vegetables to cover and chill 8-10 hours or overnight.






IMPROVISE,OVERCOME AND ADAPT!

Chris
in Virginia


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HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
5/3/18 11:54 A

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Turkey Black Bean Chili
1 pound ground turkey (lean)
1 can (28oz) tomatoes, undrained
1 jar (16oz) Thick -n- Chunky Salsa
2 cans (15oz) Black Beans, drained and rinsed
1 med. green pepper chopped
1/2 tbsp. chili powder

Cook turkey until no longer pink, stirring frequently
In a lg. pot add turkey and all other ingredients, mix well
Bring to a boll, then reduce heat and simmer for 20 minutes, stirring occasionally
makes 8 servings (1 cup)

calories 200
fat 1.5
protein 22
carbs 27
fiber 8


~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


HAPPY-CATHE's Photo HAPPY-CATHE Posts: 15,951
5/3/18 11:46 A

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Turkey Meatloaf

2 pounds ground turkey ( I use the extra lean )
1 box of Stove Top Stuffing ( I like the Herb Blend or the Cornbread Blend )
1 large egg
1/2 c. water
1/4 c Ketchup

Preheat oven to 350
Mix all ingredients, setting aside 1/8c of the ketchup
Form into a loaf, place in a glass baking dish. ( make sure there is room around the edges)
Glaze top with remasining ketchup
Bake at 350 for 45-55 minutes
Serves 8

calories 220
fat 2.7
carbs 13.3
protein 28.5

~~Cathe~~

Whatever You Do, Do It All For The Glory Of God.
1 Corinthians 10:31


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