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MEME102's Photo MEME102 Posts: 12,225
11/16/12 3:50 P

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That really does sound good -- I've never put hamburger in it though. If I have veggie beef soup - I use a chuck roast. Most times it's JUST veggie soup. I like the idea of rice ...might try that for my leftovers...I know dh won't eat it ...it's just too bitter...but I like the stuff in it well enough to look past that!!!

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
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CHEESER22's Photo CHEESER22 SparkPoints: (153,886)
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11/16/12 2:40 P

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My vegetable beef soup

Brown some hamburger, I think I used just shy of a pound. (I told you it's not a real recipe!)
Season with coarse ground black pepper (don't need to add salt, there's enough in the broth and tomatoes)

Add diced onion and whatever other fresh veggies you want to pre-cook a little. I used celery this time because we had some in the fridge. And a pound of mushrooms

Add:
--Left over beef roast and gravy (we keep these leftovers specifically so I can make this soup)
A couple cans of diced tomatoes
--A LOT of minceded garlic
--Two bags of C&W Ultimate Southwest Blends (frozen veggies, Bird's Eye makes them)
--We had a can of Campbell's Light Southwestern-Style vegetable soup that was getting close to its expiration date, so I threw that in.
--5 cans of beef broth
--AND the secret ingredient that makes it SOOO good: Pacific Natural Foods brand of Beef Pho soup starter.

This made a couple gallons of soup and now it's all frozen in meal-sized packages just waiting to be warmed up. We sometimes will add rice to the soup, but most often just have it plain.

Laurie
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God is my strength, the donuts down the hall are not!
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The art of being wise is knowing what to overlook. -William James
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MEME102's Photo MEME102 Posts: 12,225
10/13/12 6:10 P

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Thanks for posting it Donna - I tried another sweet potato chips recipe -- a bit different than this one -- Unfortunately I didn't care for the taste but this has different spices so will try again! I"m trying to find a 'fry' recipe that I'll like!!

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
SW -- 261
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Lynn -- Indiana


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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10/13/12 4:58 P

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Sweet potatoes are one of my favorites! This recipe looks like a winner! I have recipe that involves lots of suga,r eggs, pecans, cinnamon.. It is so rich and hardly low-cal. Sort of defeats the benefits of the sweet potato!

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LYNCHD05's Photo LYNCHD05 Posts: 14,264
10/13/12 11:43 A

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OVEN BAKED SWEET POTATO FRIES

1 1/2 lbs sweet potatoes
1/4 cup olive oil (I use less)
1/2 tsp kosher salt
1/2 tsp rosemary
1/4 tsp cinnamon

Preheat oven to 425. Line a baking sheet with foil or parchment paper.
Peal the potatoes and cut into strips that are abut 1/2 inch wide.
Place in a sealable bag and add rest of ingredients. Shake until well coated.
Bake for 30 minutes turning every 10 minutees. Transfer to paper towel lined plate and serve warm.

Enjoy!



Donna from Surrey, BC, Canada
Pacific time
EL leader, Fall 5% Chsllenge
We are what we repeatedly do. Excellence, then, is not an art, but a habit. - Aristotle

It's only when you have the courage to step off the ledge that you'll realize you've had wings all along. Gail Lynne Goodwin
From my friend Besshale.....maintenance is as much work as losing but we get to do it in cuter clothes.


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LYNCHD05's Photo LYNCHD05 Posts: 14,264
10/13/12 11:39 A

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here is the Bean recipe I told you about that i make for Thanksgiving

DONNA’S GREEN BEAN BUNDLES

Serves 4
Topping:
¼ cup panko bread crumbs
Pinch salt
Freshly ground black pepper
1 Tablespoon chopped fresh parsley
1 Teaspoon freshly grated lemon peel
1 tablespoon freshly grated Parmesan cheese
Beans:
1 teaspoon salt
¾ lb. green beans
1-2 Tablespoons unsalted butter for greasing baking dish
2 tablespoons extra virgin olive oil (I use less)
Additional salt and freshly ground black pepper
8 thin slices prosciutto
Instructions: Heat oven to 400 degrees. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.
In 3 quart saucepan heat 4 cups water and 1 teaspoon salt to boiling. Add green beans. Heat to boiling, reduce heat. Simmer 5 to 6 minutes or until crisp tender; drain.
Butter a shallow baking dish. Toss cooled beans with 2 tablespoon olive oil; sprinkle with salt and pepper. Divide beans into 4 equal bundles.
Arrange 2 slices prosciutto on a work surface so they slightly overlap. Top with 1 bundle of beans and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining bundles.
Flatten tops of bundles slightly, sprinkle with topping. You can do up to here ahead of time then proceed when you are nearly ready to eat. Bake about 10 minutes or until thoroughly heated and crisp.
Serve immediately.


Donna from Surrey, BC, Canada
Pacific time
EL leader, Fall 5% Chsllenge
We are what we repeatedly do. Excellence, then, is not an art, but a habit. - Aristotle

It's only when you have the courage to step off the ledge that you'll realize you've had wings all along. Gail Lynne Goodwin
From my friend Besshale.....maintenance is as much work as losing but we get to do it in cuter clothes.


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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10/10/12 9:14 P

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Donna,
Your cranberry recipe looks delicious!

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LYNCHD05's Photo LYNCHD05 Posts: 14,264
10/10/12 7:22 P

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CRANBERRY SAUCE WITH PORT

5 cups of fresh or frozen cranberries
2 cups of sugar (I use Splenda and use less)
1/3 cup water (I don't use as much)
2 Tablespoons of raspberry or red wine vinegar - I have used raspberry vinigrette
2 tsp. grated orange zest
1 3 inch cinnamon stick broken in half
1/4 cup port

In a saucepan, combine everything except port. Bring to boil over medium heat, stirring constantly until sugar is dissolves. Boil gently uncovered, for 5 to 10 minutes or until berries pop, stirring frequently. Stir in port and cook for 2 minutes. Discard the cinnamon stick.

Makes 3 1/2 cups
4 Tablespoons = 121 calories
0.1 gram protein
0.1 gram fat
30.5 grams carbs
Calorie and carbs will be less when using Splenda.
Enjoy
Donna



Donna from Surrey, BC, Canada
Pacific time
EL leader, Fall 5% Chsllenge
We are what we repeatedly do. Excellence, then, is not an art, but a habit. - Aristotle

It's only when you have the courage to step off the ledge that you'll realize you've had wings all along. Gail Lynne Goodwin
From my friend Besshale.....maintenance is as much work as losing but we get to do it in cuter clothes.


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MEME102's Photo MEME102 Posts: 12,225
10/4/12 5:50 P

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Oh my - yes - I can't tell you HOW many times Biscuits has gotten into a whole loaf of bread or english muffins and ate the whole darned thing!! But seriously I really do believe his 'weight' problem is from stress. When I married my dh 4 years ago -- Biscuits was the 'man of the house' so to speak and when dh moved in -- he is the alpha male PLUS his dog (a female!!) doesn't LIKE other dogs -- those 2 have lived together 4 years now and Smokey would still rather bite Biscuits than look at him!! So we do have to keep the 2 pretty much separated -- which when they are both house dogs (Smokey USED to be an outside dog!!) isn't easy....So when they talk about 'stress' causing bellyfat I really do believe it -- Biscuits is living proof -- we don't feed him LOTS ever and the occ. time he 'gets into something' is occasional...so yep I do think it's stress!! So that's what I tell dh -- see you cause him stress (the dog) and you cause ME stress -- no wonder we both have our belly fat!! LOL....(well I can wish can't I???)

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
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Lynn -- Indiana


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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10/4/12 5:08 P

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I'm cracking up!!! Those darn Beagles! A few weeks ago-I left a chair in the kitchen near the counter. That DOG apparently climbed up on the counter-retrieved a New loaf of bread off the top of the refrigerator!! and ate the whole danged thing!.

I'll have to try carrots-in case he gets tired of the green beans!!




Edited by: TAMMYELAINE1 at: 10/4/2012 (17:27)
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CHEESER22's Photo CHEESER22 SparkPoints: (153,886)
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10/4/12 5:03 P

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You guys are cracking me up! I'm with Biscuits--HATE green beans. There is someone in my office that has a service dog and she feeds her carrots, too. Usually in the handicap stall in the restroom, and sometimes there are little orange leavings. It took me a while before I figured out it was from Ivy!

Laurie
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God is my strength, the donuts down the hall are not!
---
The art of being wise is knowing what to overlook. -William James
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MEME102's Photo MEME102 Posts: 12,225
10/4/12 4:27 P

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Oh Elaine - my vet told me also to put Biscuits on a 'diet' he's about 10-12 lb. overweight (that picture of him that you commented on -- that's when I first got him --he's heavier now!) I told her how we give him one cup of dog food a day (IAMS) (in the evneing) She suggested I divide --so now he gets about a half cup in the AM and the other in the PM but he still acts like we never feed him. So she suggested green beans as well -- or carrots -- well he HATED the green beans -- I mean he actually gulped in his mouth and then spit it out!!! But carrots - he loves them!! So in between meals I give him 2-3baby carrots (cut up) He still acts like we never feed him and his favorite activity is pull the towel off the rack of the trash cabinet door and then he's able to get the door open and voila ---oooo trash -- what goodies did mom put in here today??!!!! Well I've had to MOVE the towel rack b/c sometimes there are things in your trash you don't want anyone to eat -- even your dog!!

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
SW -- 261
SPSW --252
Lynn -- Indiana


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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10/4/12 4:16 P

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I listen to Bob and Tom in the morning while driving to work. They had an interesting idea for dog diets-My sweet beagle is a bit plump. B&T suggested adding green beans to the dog chow. The dog gets full with less calories. So I tried it-well the dog tried it! He loved the mixture. So he's getting a little "Sparked" too! I hope it works for him-also when he sneaks in the refrigerator-perhaps he'll grab the green beans instead of something less healthy!!

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CHEESER22's Photo CHEESER22 SparkPoints: (153,886)
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10/4/12 12:17 P

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I guess I'm in the minority here--I LOVE mushrooms! Raw, steamed, sauteed, deep fried--I'll take them any way I can get them.

Laurie
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God is my strength, the donuts down the hall are not!
---
The art of being wise is knowing what to overlook. -William James
-----------------
Right PKR 2007
Left TKR 2009


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KINEPS's Photo KINEPS Posts: 6,211
10/3/12 11:25 P

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Here's my feelings -- I love spinach, cooked or raw. As for mushrooms -- I can't eat them. I don't know why - but I can't do it. Now I'm sure somewhere along the way in my life, one has snuck in and I've eaten it -- but never willingly!!!


MEME102's Photo MEME102 Posts: 12,225
10/3/12 5:35 P

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Me too -- mushrooms to me are slimy ...bleeeggchchhhhh....BUT there is a steakhouse I go to (occasionally) that serves mushrooms on their steaks and its probably the marinade but the mushrooms taste and have almost the same texture as the steak!!! I kid you not...love them there ...I've tried to eat just plain mushroom IN things (like a salad) for the 'texture'...nope, and the ones in the jar -- THOSE are the slimy ones!!!

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
SW -- 261
SPSW --252
Lynn -- Indiana


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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10/3/12 5:00 P

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That's how I feel about mushrooms. Something about the texture!

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MEME102's Photo MEME102 Posts: 12,225
10/3/12 4:52 P

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I have a hard time with cooked spinach!! Fresh spinach I love -- so while this might be good for some....not so sure I could handle it....

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
SW -- 261
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Lynn -- Indiana


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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10/3/12 3:57 P

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I tried a new spinach recipe last night. Heat (medium heat) a teaspoon of olive oil in a saute pan. Add 4 cups of fresh spinach. Cover and heat for just a few minutes. The spinach wilts down to about nothing. Season with salt, pepper, hot pepper flakes (1/8 tsp) and a sprinkle of garlic powder. Stir and serve hot. Serves 2

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10/3/12 3:53 P

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I've tried Truvia in drinks and fresh fruit-but have never baked with it. Might be worth a shot!

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MEME102's Photo MEME102 Posts: 12,225
10/2/12 9:58 P

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Thank you - that might help me get some of my fruits in better!!
And isn't there a brown sugar substitute?? I've never tried them before
And I'd add a dollop of CoolWhip on the top!!! Sounds good - thanks!

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
SW -- 261
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Lynn -- Indiana


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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10/2/12 9:47 P

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Rainy Day Fruit Crumble

4 medium apples ( I used gala) peeled, cut in quarters, cored, each quarter sliced in thirds
1/2+ cup blueberries -frozen or fresh ( I used fresh)
1/2+ cup dark cherries -frozen or fresh (I used frozen)

Toss fruit with 1 tablespoon of lemon juice ( or orange juice). Stir in 2 tablespoons of brown sugar.
For Topping. 1 cup oatmeal, 2 T Butter, 1/4 cup brown sugar. Mix these together with a fork or your fingers until crumbly.

Preheat oven to 350. In a glass 8x8 baking dish, place all fruit. Top with crumble and bake for 25 minutes or so. Will be bubbly and brown on top. Serves 4-6.
Could top with a dollop of yogurt.


Peach slices might be tasty too!




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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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9/27/12 7:16 P

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It's called an X-press Redi-Set-Go cooker. It's a little domed appliance=cooks from top and bottom. Usually red or gray. You can cook about anything in it. Not for family cooking-better for one or two.
I've tried eggbeaters-but prefer eggs. Sometimes I take the yolk out. Yolks are pretty nutient dense-so I try to eat them-makes up for all the vegetables I've been avoiding.


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MEME102's Photo MEME102 Posts: 12,225
9/27/12 6:10 P

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I have eggs at least once a week -- sometimes! I scramble them most times on my stovetop.
Thanks for sharing -- I do need to try some veggies in it at some point. I have not seen that Express101 cooker you described....Do you ever use eggbeaters? I have tried them and for the most part like them - if I don't have just eggs -- I can taste the difference. But if I make an egg sandwich -- I can use them.

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
SW -- 261
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Lynn -- Indiana


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TAMMYELAINE1's Photo TAMMYELAINE1 SparkPoints: (0)
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9/27/12 4:57 P

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For portion control, reduced oven use and good results, I use an Express 101 Cooker. You may ave seen them on tv. I pick them up at thrift stores-for a few bucks, instead of the $70 on "Kathy's" show.

My favorite use right now is an omelet recipe.
2 eggs beaten
1tsp water
1/4 cup Michigan brand cottage cheese (extra dry cottage cheese)
1/4 cup spinach -squeezed dry (onions, mushrooms, diced tomatoes would work too)
salt and pepper.

Spray the cooker lightly with pam. Combine all ingredients. Cook for about 3 minutes. Delicious. I love my eggs a little on the DRY side-so this allows me to cook them just the way I like them.

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CHEESER22's Photo CHEESER22 SparkPoints: (153,886)
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9/23/12 4:35 P

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Yum, I love tuna salad. Never thought to put olives in it, though. We also add some yellow mustard to the light Miracle Whip. Hard boiled eggs and onions, too.

Laurie
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God is my strength, the donuts down the hall are not!
---
The art of being wise is knowing what to overlook. -William James
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MEME102's Photo MEME102 Posts: 12,225
9/23/12 3:18 P

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Recipe for Cold Macaroni/tuna salad

1 large can water packed tuna, drained (or any kind you like might work)
1 cup uncooked macaroni -- if you want to make a lot use 2 cups
1/3 cup (I like a little more) chopped green olives
3/4 cup chopped celery (I like mine chopped fine)
1 can peas
Salt to taste
Mayonnaise -- no amount (isn't that the way 'old recipes are??) I use just enough to coat everything fairly well - about 1 - 1 1/4 cup I'd say
My mom's recipe says to use Hellmans mayo and I bought the low fat kind this time. I have usually used low fat Miracle Whip. Just trying it to see if there's a difference.

I think this could have things added to it as well -- onions, eggs, or even exchange things....I don't like tuna warm -- (actually I don't like ANY fish) so this always was a shock to my mom that I'd eat it. When she'd make it it would be a HUGE HUGE bowl of it (so I don't know what her portions were) It took me awhile to get it scaled down to a 2 person recipe....and this still has lots of leftovers! ENJOY...

"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
SW -- 261
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Lynn -- Indiana


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KINEPS's Photo KINEPS Posts: 6,211
9/3/12 1:59 P

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Look at you being all Suzy Homemaker!!! Love learning new recipes! Thanks Lynn -

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9/3/12 8:55 A

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Yay, Lynn. That sounds good, we'll have to try it out.

Laurie
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God is my strength, the donuts down the hall are not!
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The art of being wise is knowing what to overlook. -William James
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MUSOLF6's Photo MUSOLF6 Posts: 2,096
9/2/12 8:11 P

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That recipe sounds real good, got to try it.

Be kind and understanding to every person you meet. They're fighting a battle that you know nothing about.

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MEME102's Photo MEME102 Posts: 12,225
9/2/12 1:41 P

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Ok you can tell I was busy with that wedding that I never made it here thru July!! Now that I'm 'out from under' I have started to look at 'other' posts

Glenda - I like the zucchini for lasagna noodles -- hmmmm....wonder if dh will??? I could make 2 small pans and use noodles for him and zucchini for mine - that might work - just use all the other stuff the same!

I am putting my hot chicken salad recipe here - see Laurie - I do listen!!! :D


Hot chicken salad
The amounts are variable depending on how much you want to make.

2 cups cooked, cubed chicken
1-1 1/2 c celery (slicked thin)
1 /2 cup water chestnuts (just b/c I like extra crunch) or use 2 cups of celery
1/2 cup sliced almonds
2 tsp lemon juice (or fresh lemon)
2 tsp grated (or minced?) onion
1/2 tsp salt
Mix together with 1 cup (give or take) Hellman's mayo -- I use lite Miracle Whip and it tastes fine -- I'm sure any lite mayo would work for you

Just before baking top with 1/2 c shredded cheddar cheese (lite) and 1 c crushed chips (I use the onion toppings you put on green beans - could omit)

Bake in 8x8 (or however large you make it) pan at preheated 425 degrees oven for about 10-15 minutes or until top browns slightly and liquid is bubbling. Enjoy!!


Edited by: MEME102 at: 9/2/2012 (13:43)
"If we wait for the moment when everything is ready, we shall never begin" Ivan Turgenev
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Lynn -- Indiana


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KINEPS's Photo KINEPS Posts: 6,211
7/9/12 9:25 P

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Laurie - Glenda . . . thanks for the great ideas for zucchini. I love it, but tended to only have it breaded and deep fried. Not healthy!!!

The flank steak was great -- so tender. I think it was the way Don bbq'd it, but he thought it was because we marinated over night. I had to behave myself and not reach for seconds. I also made parmesan potatoes that are so good, but probably not wonderful on the calorie count - but I stayed with one serving and let my husband chow down instead - lol!!

Maryann

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7/9/12 8:16 P

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Great zucchini idea, Glenda.

Another one: slice them lengthwise, marinate a little while in zesty Italian dressing. Then grill. Quick and easy.

Laurie
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God is my strength, the donuts down the hall are not!
---
The art of being wise is knowing what to overlook. -William James
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Right PKR 2007
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SCOOTDOG's Photo SCOOTDOG SparkPoints: (59,927)
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7/9/12 6:36 P

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Another idea for zucchini is to slice them lengthwise then use in lasagna instead of lasagna noodles.

Favorite recipe for brussel sprouts. Cut in half, brown in olive oil. Then cook in saucepan with can of low-fat, low sodium chicken broth. Remove from broth, spray with favorite butter then add toasted sliced almonds.

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7/8/12 4:31 P

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Sure, a fry pan works just as well. Just make sure there's enough room for all those veggies.

I was surprised to find out that oyster sauce doesn't tasty fishy. My mom hates fishy tasting stuff, and she will eat stir-fry made with oyster sauce.

Wasn't Lynn asking about what to make with zucchini somewhere? We got some at the farmers market yesterday and put them in the spaghetti sauce that I made and froze on Weds Just sliced up the zucchini, put it into the sauce and warm them up together. When the zucchini is tender crisp they are done. (I don't like them too cooked so they are all slimy like okra--blegh).

Laurie
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God is my strength, the donuts down the hall are not!
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The art of being wise is knowing what to overlook. -William James
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Right PKR 2007
Left TKR 2009


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KINEPS's Photo KINEPS Posts: 6,211
7/7/12 9:17 P

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Sounds good Laurie. I use to have a wok, but I don't think it made it in the move from St. Louis!! Might be a silly question, but can you stir fry in a fry pan??

Maryann


CHEESER22's Photo CHEESER22 SparkPoints: (153,886)
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7/7/12 7:09 P

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Stir-fry, part 2. Now this is what I do now.

I don't bother with the cornstarch in the chicken, just cut up the chicken and put "some" soy sauce or teriyaki stir-fry sauce, pepper, cooking wine, and jarred minced garlic over the chicken.

Then instead of fooling around with blanching the broccoli, etc., I put a whole package of frozen stir-fry veggies in the stir-fry. When they are thawed and starting to juice I pour some more of the teriyaki or soy sauce on the whole thing.

We like it!

Laurie
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God is my strength, the donuts down the hall are not!
---
The art of being wise is knowing what to overlook. -William James
-----------------
Right PKR 2007
Left TKR 2009


 Pounds lost: 44.0 
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CHEESER22's Photo CHEESER22 SparkPoints: (153,886)
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7/7/12 7:05 P

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Here's what I used to use for stir frying before I started just doing my own thing.

Chicken, Broccoli, and Water Chestnuts in Oyster Sauce

1 skinless, boneless chicken breast (10-12 ounces)
1 Tbsp. cornstarch
2 tsp. dry sherry
1/2 tsp salt
1/4 tsp pepper
1/2 lb. broccoli
3 Tbsp vegetable oil
1 garlic clove, minced
1 slice fresh ginger, minced
1/4 c water chestnuts
2 Tbsp soy sauce
2 Tbsp oyster sauce
1/4 c chicken broth
1 tsp sugar

Cut chicken crosswise into thin slices. In a bowl toss chicken with cornstarch, sherry, salt, and pepper to coat evenly. Let stand 10-15 minutes.

Meanwhile, cut broccoli florets from stems. Peel and cut stems into 2-inch pieces about 1/2 inch thick. In a large saucepan of boiling salted water, cook broccoli stems and florets until broccoli is a bright green and crisp-tender, about 3 minutes. Drain and rinse under cold running water; drain well.

In a wok, heat oil over high heat until just smoking. Add garlic and ginger and stir-fry until aromatic, about 30 seconds. Add chicken and stir-fry until chicken becomes white and opaque, 3-5 minutes. Add water chestnuts, broccoli, soy sauce, oyster sauce, chicken broth, and sugar. Stir-fry until vegetables are tender and heated through, about 3 minutes.

Serve over rice.

Laurie
-----------------
God is my strength, the donuts down the hall are not!
---
The art of being wise is knowing what to overlook. -William James
-----------------
Right PKR 2007
Left TKR 2009


 Pounds lost: 44.0 
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31
46.5
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KINEPS's Photo KINEPS Posts: 6,211
7/6/12 10:55 A

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Does anyone have any slow cooker recipes? I've been trying some 'stove' recipes -- and they've turned out well . . . . but I'd like to try something new.

Thanks.


KINEPS's Photo KINEPS Posts: 6,211
6/23/12 5:59 P

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