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GRANNYOF05's Photo GRANNYOF05 Posts: 11,062
10/29/19 7:36 P

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Beef stew

Cubed beef
flour
3 tablespoons of oil
1 cup cut up carrots
1/4 cup of dried dehydrated onions in a jar
4 potatoes cubed
1/2 cup of frozen peas
.
McCormick beef stew mix

Mix the beef cubes with flour. Fry meat until brown.
Add 2 cups of water along with the McCormick beef stew mix. Let simmer
for about 45 minutes. Add more water as mixture simmers.
Add dried onions, and carrots and cook for about
20 minutes. Then add potatoes and frozen peas and cook an additional 25 minutes.

Serve.

This is what I made for dinner tonight.

I also served this with a fresh salad.

Edited by: GRANNYOF05 at: 10/29/2019 (19:37)
Gayle

Returned to Sparkpeople Aug. 11, 2018.

A resident in the Philadelphia Suburbs of PA

Eastern time Zone






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GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (93,135)
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10/26/19 12:49 P

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Barbara Bush Clam Chowder

3 slices bacon.
1/2 cup minced onion.
1 7.8 oz can minced clams.
1 Cup cubed potatoes.
1 can cream of celery soup.
1 1/2 cups milk.
Dash of pepper.

Cook bacon until crisp. Remove & break into 1 inch pieces. Brown onion in bacon fat. Add clam liquid & potatoes. Cover & cook over low heat until potatoes are done (15 minutes). Blend in bacon pieces, minced clams & other ingredients. Heat, but do not boil. Bacon may be used for garnish.

Serves 4


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GLORYB83's Photo GLORYB83 Posts: 64,251
9/3/19 10:54 A

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Herb-Seasoned Chicken Breast

Number of Servings: 4

Ingredients
1 tsp Paprika
4 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
0.24 cup (8 fl oz) Chicken Broth
3 cup, pieces or slices mushrooms, fresh
1 tsp Italian seasoning
1/2 tsp Garlic-Pepper Blend
1/4 tsp Salt

Directions
Sprinkle both sides of chicken with Italian seasoning, garlic-pepper blend, salt & paprika.
Heat 10-in nonstick skillet over medium heat. Add chicken; cook 3 minutes. Turn chicken; reduce heat to medium-low. Stir in broth and mushrooms.
Cover; cook 4 to 7 minutes or until chicken is no longer pink when center of thickest part is cut (170°F).
Garnish with parsley for extra color.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
8/13/19 6:31 P

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Dump Vegetable Soup.

Ingredients:
1 can of each:
green beans, vegetable soup, mixed vegetables, diced potatoes, diced tomatoes, beef broth and Hormel chili, no beans.

Put all in soup pot or big kettle and heat till everything is heated thoroughly. Easy Peasy!

A double batch would be better, I think.

**139 Calories per bowl

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
8/13/19 5:56 P

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Yogurt Dessert

1 cup non-fat yogurt [I use vanilla yogurt]
1 heaping tablespoon non-fat, sugar-free instant white chocolate pudding mix
1/2 cup raspberries [if using frozen, make sure there is not added sugar]

Directions: mix the yogurt and DRY pudding mix together in a bowl.
Put this mixture in a nice glass dessert dish; top with raspberries.

Makes 1 - 1 cup serving. Recipe can be doubled, tripled, etc.

**your favorite fruit could be substituted for the raspberries


~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
6/28/19 9:00 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 four 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

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
HARROWJET's Photo HARROWJET Posts: 27,281
5/25/19 12:00 P

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This past week, I went to a cooking class that was advertised as 'cooking for two'. The recipe she shared serves approx. 10. She assured us that it freezes well so you could serve two and then freeze the rest. We were served samples. I plan to make it. She also told us you can use whatever vegetables you have on hand. If you are vegetarian, you can leave out the chicken and anything else you don't want.

Healthy Moroccan Chicken Stew - serves approx. 10

Ingredients: 1 tsp Lowry's seasoning salt, black pepper and cayenne pepper to taste, 1 tsp. paprika, 1 tsp. ground cumin, 1/2 tsp. cinnamon, 1 tsp. ground turmeric - place all spices in small bowl before starting.

2 lb. boneless, skinless chicken thighs cut into bite-sized pieces

1 tablespoon freshly grated ginger [she suggested we keep the ginger root in the freezer and just grate what you need and then return the root to the freezer]

3 large cloves minced garlic

One container Campbells low sodium chicken broth or veg. broth

1 28-oz can diced or crushed tomatoes

1 14-oz can chick peas (drained and rinsed)

1 zucchini (cut in bite sized pieces)

1 large onion chopped

1 stalk celery chopped

1 large sweet potato diced or white potato if you prefer (or she said you can mix)

Olive oil or coconut oil to saute chicken and veggies

Juice of 1/2 lemon, small packaged chopped dried apricots or dried cranberries

Chopped fresh parsley

Method: Saute chicken in large dutch oven with oil, salt and pepper until lightly browned. Remove from pan. Add onion, garlic, celery and all spices and stir fry 2-3 minutes until fragrant. Add broth, tomatoes and chopped potato and return chicken to pan. Simmer on med-low covered 15-20 minutes until chicken is cooked. Add chopped zucchini and chickpeas. Cook an additional 10 minutes then taste to adjust seasonings if needed. Add lemon juice. Serve stew in shallow bowls and add chopped apricots or cranberries and fresh parsley. Serve Greek yogurt and Naan bread as an accompaniment. Leftovers freeze well. Feel free to customize recipe to suit your taste. Cauliflower can be substituted for the zucchini and carrots can also be added.

[she also told us it is good served over basmati rice or coucous and she likes a fennel and orange salad with the stew]

Edited by: HARROWJET at: 5/25/2019 (12:01)
Judy A in Harrow, Ontario, Canada (Eastern Standard Time)

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GLORYB83's Photo GLORYB83 Posts: 64,251
5/23/19 9:34 A

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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:
Bake at 350 degrees for approximately 20 minutes until light brown in color. Let cool before serving.
*Add walnuts to give it a crunch!

Edited by: GLORYB83 at: 6/28/2019 (21:02)
~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (93,135)
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3/4/19 2:55 P

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TUNA SQUARES. ....
1 Cup plus 2 TBS Bisquick reduced-fat baking mix
2 teaspoons dried onion.
1 tsp dried parsley flakes.
1/3 cup fat free milk.
6 oz can tuna drained..
1/4 cup sweet pickle relish.
2 tsp yellow mustard
1/4 cup Mayo
3 TBS shredded reduced-fat cheddar cheese

Preheat oven 375 degrees. Spray 9 by 9 cake pan with cooking spray. In a large bowl,combine baking mix,onion flakes & parsley flakes. Add milk. Mix gently to combine. Spread batter into pan. In medium bowl, combine tuna, pickle relish, mustard and mayonnaise. Drop tuna mixture evenly over batter. Sprinkle cheddar cheese over top. Bake for 20 to 25 minutes.

Serves 6. You can freeze this
142 calories. 2 grams fat. 10 Protein 21 carbs. 1 fiber.

Edited by: GRANDMAKARENG at: 3/4/2019 (15:05)
Ohio


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3/2/19 3:04 P

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CHEESY TWICE BAKED POTATO CASSEROLE ...Jan 07 Healthy Exchange newsletter
Use light product for calorie info
. . '
6 unpeeled potatoes,baked & cooled.
1/4 tsp salt, 1/4 tsp pepper, 1/4 cup bacon bits,
2 cups lite sour cream,1 cup mozzarella cheese,
1 cup cheddar cheese
2 green onions, chopped

Preheat oven 350. Spray 9x 13 baking dish. Cut potatoes into 1 inch cubes & place half into dish. Combine salt,pepper & bacon. Sprinkle half over potatoes. Top with half sour cream & cheese. Repeat. Bake for 20 minutes or until cheese melts.

Serves 8
230 calories, 6 fat,13 protein, 31Ca, 365 Sodium, 2 Fiber

I loved it. 5***** You can freeze it!

Ohio


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GLORYB83's Photo GLORYB83 Posts: 64,251
2/2/19 7:27 P

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Orange Creamsicle Sherbet Cake

**This cake is without eggs, oil and is sugar free
Use a 9×9 cake pan. For a total of 9 portions.
And only 51 calorie per serving !!

Ingredients

1 box Yellow Cake Mix (chose sugar free yellow cake mix, reduced in calories by about 50 calories a slice)
Diet Orange soda – You can use almost any flavor though, lemon lime soda works great as well.
1 box of Orange Jello ( sugar free)
1 cup of boiling water
Fat free frozen whipped topping.

Directions

Preheat oven to 325 F
Spray oil in a 9×9 inch cake pan
Pour 12 oz of diet soda into the cake mix
Whisk for 30 seconds
Pour into pan
Bake according to the box. Take from oven and poke holes all over cake.
Mix the box of orange jello with the boiling water.
When it’s thoroughly mixed, pour it over the cake.
Refrigerate the cake
Top with the whipped topping. and Enjoy!!

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (93,135)
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12/8/18 7:25 P

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MUSHROOM SCALLOPED POTATOES
Heart Healthy Book - page 126

4 Cups sliced potatoes
1 Cup sliced onion/I dice them
1 can Healthy Request Mushroom Soup/I used a store brand
1/2 cup light sour cream/original called for fat free
1/4 teaspoon pepper
1 teaspoon dried parsley.
1/8 teaspoon salt (I add this not in original)

I stir all this together and a little bigger than an 8X8 baking dish. Cover dish and bake at 375 for at least 30 minutes, then uncover and continue cooking till potatoes are tender and slightly browning on top. Bake about 1 1/2 hours
Cut into 6 servings

113 calories, 1 fat, 23 carb, 2gr Fib.


Ohio


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GLORYB83's Photo GLORYB83 Posts: 64,251
12/4/18 8:01 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

1 - In a medium bowl combine the dry pudding mix, pumpkin, spice and milk
2 - Mix well using a wire whisk
3 - Pour into 4 dessert dishes
4 - Top each with 1 Tbsp lite Cool Whip
5 - 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.
GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (93,135)
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11/27/18 3:47 P

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TACO SOUP from Fix it & Forget it

1 large onion, chopped
1 lb ground beef
1 pkg dry taco seasoning
1 can corn, drained
1 can kidney beans, drained
2 qts tomato juice
1/2 cup sugar ( I used 1/4 cup)
1/8 salt
1/4-1/2 tsp pepper


corn chips, grated cheese & sour cream (optional)

1. Brown hamburger & onion & drain.
2. Put all ingredients in crockpot
3. Cook on low for 4 hours or until heated through

Ohio


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BEVIEG41's Photo BEVIEG41 SparkPoints: (166,064)
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11/15/18 5:53 P

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Karen this sounds yummy, but ham is too high in sodium for me and per dr's orders, no cheese,. so I am back to my Potato Soup, no ham and no cheese. I did add a t no salt butter to the soup at the end. Bevieg


Bev from Sacramento CA West Coast Time zone


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GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (93,135)
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11/15/18 4:57 P

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MAKEOVER CHEESY HAM & POTATO SOUP ( TOH Light & Tasty Cookbook)

2 & 1/4 cups of cubed potatoes
12 oz water

12 oz cubed ham
2 tsp canola
1 onion chopped

1/4 cup nonfat dry milk
1 TBS flour
1/4 tsp pepper
3 cups ff milk

6 oz reduce fat shredded cheddar cheese
1 cup broccoli, thawed & chop

1 Cook potatoes in water til tender. Drain off 1 cup liquid.
2.Saute ham & onion in oil until onion is tender.
3. Mix flour, pepper, non fat dry milk & milk in a large bowl
4. Stir in reserved liquid.
5. Stir mixture into ham & onion & bring to a boil stiring until thickened.
6. Reduce heat to low & add broccoli, cheese & drained potatoes. ( I use masher on potatoes)
Serve when cheese has melted.

1 cup serving 228 calories

Fat 8
cholesterol 36
sodium 616
fiber 1
protein 18
carb 21

Ohio


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11/11/18 2:14 P

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POTATO SOUP.

6 potatoes Peeled and chopped ( i used Red Pot and didnt' peel them)
3 Carrots Peeled and chopped
2 celery ribs cut into 1/2 inch slices
6 Cups water
S&P to taste
1 Cup Milk after all ingredients tender and put through blender. Add and cook for 5 min more

CHUNKY POTATO SOUP (serves 4)

4 med pot peeled and diced (I used 5-
1 celery rib chopped
1 C chopped and peeled carrots.
1 onion chopped
2 T OO (didn't use)
4 C veggie stock
1 C milk (after all ingredients are cooked and tender, put veggies through blender and then add milk (I added 2 C milk) and cook for another 5 min.

After I put them through the blender, they looked the same, So I combined them and have enough to share and for myself.


Bev from Sacramento CA West Coast Time zone


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10/29/18 5:56 P

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Skinny Tortilla Soup

1 can fat free refried beans
1 can black beans(drained)
1 14 oz can reduced sodium chicken broth
1 1/2 cup frozen corn
3/4 cup chunky salsa
3/4 cup cooked chicken breast
1/2 cup water


2 cups reduced fat shredded cheese
28 baked tortilla chips

In a large saucepan, combine the first 7 ingredients. Bring to a boil, cover & simmer for 10 minutes. Add 1 cup of cheese & stir until melted.

Put some cheese & chips in bowl & add 1 cup of soup.

7 one cup servings

290 calories, 7 fat, 4 sat fat, 30 cholesterol, 987 sodium, 36 carbs, 9 fiber, 23 protein


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RDEE22's Photo RDEE22 Posts: 17,447
10/3/18 4:23 A

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Mel were these them
iwashyoudry.com/pumpkin-pie-
bars/


I found their website on Facebook then found the pumpkin bars .

Then went to reply here and clicked on ADD A LINK . Copied and pasted their real website with the pumpkin bars in the link then added it to the reply.

I find it is really hard to get links straight from facebook tp work on Sparks.

Hope you can follow this.

Edited by: RDEE22 at: 10/3/2018 (04:29)
"Count your age by friends not years. Count your life by smiles not tears."
Nola
Two Rocks
Western Australia.


Team Leader "One For All and All For One"


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MELROKKS's Photo MELROKKS Posts: 1,022
10/3/18 1:11 A

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I made these Pumpkin Pie Bars today and they were so easy to put together. The printed recipe link is posted below the video and I included it here also. Please tell me how to create an active (blue) link. I tried, but....

I opted to decrease the amount of sugar from two cups to 1 1/2 cups and probably could have even used just one cup. Just taste the batter and use your intuition. These are bars, not pie, so people can pick them up and eat them without using a dessert dish and fork. Handy for the grandchildren of all ages. I used 9X13 baking dish so had to bake them longer than the recipe called for and they are thicker. I did not have the "half sheet" pan the recipe cited using. I will get a half sheet pan and make again so they will
be thinner and more like bars and also more pieces per batch.

https://www.facebook.com/Iwashyoudry/vid
eos/2071747276192863/

https://iwashyoudry.com/pumpkin-pie-bars
/

Happy punkin' month!

Love, Melanie



Edited by: MELROKKS at: 10/3/2018 (01:25)
Melanie
Mendocino County, North Coast of California


RDEE22's Photo RDEE22 Posts: 17,447
9/11/18 3:21 A

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BOILED PINEAPPLE FRUIT CAKE

500g dried mixed fruit,
1 cup brown sugar
125g butter
1 (450g) can crushed pineapple
2 eggs
1 cup plain flour
1 1/4 cup self raising flour
1 teaspoon mixed spice
1/4 teaspoon bicarb soda

Preheat oven to 160 degrees C. Line a 20cm round cake tin with 2 layers of baking paper.
Place the dried fruit, sugar, butter and crushed pineapple (including juice) in a saucepan. Bring to a boil and simmer for 3 minutes. Let mixture cool.
Beat the eggs slightly then stir into the fruit mixture.
Sift together the flours, mixed spice and bicarb soda. Combine with the fruit mixture, when well mixed pour the batter into the prepared cake tin.
Bake for 2 1/2 hours, but test after 2 hours. Remove cake from oven and allow it to cool in the tin for 5 minutes, then turn it out onto a cake rack.

This is what I and a lot of people do
When the cake comes out of the oven, while it is hot I paint the top with 2 Tablespoons of brandy and wrap the cake in the tin in Aluminium foil overnight. Next day take it out of the tin and store it in the fridge or just in a cake tin. It keeps forever. It makes a very moist cake that is so yummy.

Edited by: RDEE22 at: 9/11/2018 (03:23)
"Count your age by friends not years. Count your life by smiles not tears."
Nola
Two Rocks
Western Australia.


Team Leader "One For All and All For One"


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BEVIEG41's Photo BEVIEG41 SparkPoints: (166,064)
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8/11/18 4:03 P

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lemon Bars emoticon

INGREDIENTS:

1 box Angel Food Cake Mix
1 (22 oz) Can Lemon Filling
powdered sugar

DIRECTIONS:

1 Heat oven to 350 and spray 9x13 or 8x13 pan

In a lrg bowl, mix Angel Food Cake Mix with Lemon Filling
Once fully mixed, add to pan and bake 55 min or until a knife or toothpick comes out clean and cake is browned on top.

Let cake cool, then cut into squares and sprinkle top with powdered sugar.


Bev from Sacramento CA West Coast Time zone


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8/11/18 3:57 P

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SLOW COOKER ORANGE CHICKEN emoticon

INGREDIENTS:

4 lg chicken breasts, boneless, skinless
6 T flour
2/3 C Smuckers SF Orange Marmalade
2/3 C Jack Daniel's BBQ sauce
4 T Kikkoman Light soy sauce
2 T ginger, fresh grated or jarred

DIRECTIONS:

Put chicken and flour in a bag and toss together. Place the chicken in the CP, add the rest of the ingredients, cover and cook on low for 6 hours. 8 servings.

Cal 317, fat 5, Carbo 21, Protein 46, choles123, Sod 586


Bev from Sacramento CA West Coast Time zone


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8/11/18 3:49 P

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FROG'S EYE SALAD emoticon

I got this recipe from an ER RN who made it for a pot luck and no one and I mean no one knew it was pasta. This is really a simple recipe and thought I would include it for someone who is having a gathering. This is awesome

INGREDIENTS:

1 1/3 c (8 OZ) Ronzoni Acini Pepe (has to be this one) uncooked (I found this at BelAir Mkt and bought 4 boxes, I also think you can get it on Amazon.)
1 C (20 oz) pineapple chunks, drained (reserve 1/4 C juice)
1 3/4 C Milk
1/4 C sugar
1 pkg (3 .4 oz) Vanilla Instant pudding
1 C (8oz) crushed pineapple - drained
2 C (11oz) mandarin orange segments, drained
2 C frozen non-dairly whipped topping, thawed
3 C miniature marshmallows
1//2 C flaked coconut (optional) I omited

DIRECTIONS:

Cook pasta 11 min. rinse with cold water and drain well

In lg bowl beat reserved pineapple juice, milk, sugar and pudding 2 min.

gently stir in pasta and remaining ingredients Cover, refrigerate for at least 4 hours. 12 servings.

This is sooo awesome.



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8/11/18 3:36 P

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TACO JUNK emoticon

One of the men in my WW class had this for breakfast, lunch and dinner and lost lots of weight and became a forever member and never had to pay or weight in. Very simple and easy to make.

INGREDIENTS:

1 LB EXTRA LEAN BEEF/TURKEY
1 6 OZ CAN CORN DRAINED
1 6 OZ CAN REFRIED bEANS
1 16 OZ CAN STEWED TOMATOES
1 ENV TACO SEASONING
1 ENV FF RANCH DRESSING.

DIRECTIONS:

Cook meat and add remaining ingredients, cover and simmer for 1 hour.

Can cook in crock pot for 6 hours.

You can also add, garlic, onions, mushrooms, chopped chilis, chopped zucchini, celery and top with FF Sour Cream. This is endless, I added chopped carrots, cooked separately and then added to mixture.



Bev from Sacramento CA West Coast Time zone


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8/11/18 3:26 P

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Crockpot Chicken Taco Stew

INGREDIENTS;

1 ONION chopped
1 16 oz Can black beans - I use Pinto Beans
1 16 oz C Kidney Beans - I omit
1 16 oz C corn - I use creamed corn
1 8 oz can tomato sauce - i use sodium free
2 14.5 or 1 28 oz can diced tomatoes - I use sodium free
1 1.25 packet taco seasoning
2 boneless skinless chicken breasts

DIRECTIONS:

1 mix everything together in a PL or SC except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4. 30 min before serving, remove chicken and shred, return chicken to slow cooker and stir in.

This is good eaten with cheese, sour cream or tortilla chips.

Makes 14 loaded 1 Cup servings

Calories do not reflect my changes Cal 159, fat 1, carbs, 24, protein 14, chol 19, sodium 200 and fiber 6.


Bev from Sacramento CA West Coast Time zone


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8/11/18 3:16 P

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SLOW COOKER LASAGNA

INGREDIENTS:

1 lb ground beef/chicken or turkey
1/4 t red pepper flakes - I don't use
2 t dried thyme= I don't use
1 24-oz jar low-sodium marinara sauce (I use no sodium)
1 15 oz container part-skim Ricotta Cheese
1 C shredded cheese -
1/4C egg substitute (I used 1 lg egg)
1 T fresh parsley chopped
6 uncooked lasagna noodles.
***i added 1 large onion chopped, and 3 garlic cloves minced when I brown the meat.

DIRECTIONS:

1. In a skillet, brown meat with onion and garlic, Stir in pepper flakes, thyme, tomato sauce and 1 1/4 C water. (I put the water in the empty jar of marinara sauce and fill it, and shake it to make sure I capture all the sauce)
2. In a mixing bowl combine Ricotta, shredded cheese, egg and parley. Mix well.

BUILDING THE LASAGNA IN CROCKPOT.

1. Coat the inside of the CP with nonstick cooking spray. Place meat sauce to cover bottom of pot, top with lasagna noodles, and break them if you have to to make sure they cover sauce.
2. Top the noodles with cheese mixture and then cover with more sauce, and then add the rest of the lasagna noodles topped with rest of cheese mixture and cover all of it with the remaining sauce.

3. Cover and set the slowcooker/pot luck on low for 3 1/2 hours to maximum of 4 hours.

NOTE'; THAT THE COOKING TIME SHOULD NOT EXCEED 4 HOURS. tHIS IS NOT AN "ALL DAY" SLOW COOKER MEAL.

Makes 8 servings approx 1 cup

Cal = 270, fat = 10, Carbohydrates = 18 and prodein - 25 mg.


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Potato Soup

6 Potatoes cubed
3 carrots cubed
2 celery stalks cubed
1 Cup milk
6 C water

S&P to taste and you can add whatever else you want.

Cook all ingredients and when veggies tender, put in blender,

1 C = 170Cal, 2 Chole, 332 sodium, 37 carbs, 6 fiber and 6 protein.


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Chicken with Coke (shorter version)

1 Can 12 oz Coke (I use diet)
3 chicken breasts, skinless, boneless
1 C ketchup (i use sodium free Hunts Ketchup)

Put all ingredients in large frying pan and cook uncovered about 20-30 min, or until chicken is cooked.

I usually make rice or pasta to go with chicken and use sauce to put on rice or pasta.




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7/28/18 3:13 P

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Here is a recipe that I make often. Called CHICKEN WITH COKE

1 can 12 oz (cola) I use diet)
1/2C Ketchup (I used sodium free) also added 1/2 C Salsa
2 T chopped onion (Iused a whole small onion)
1/4 T garlic (Of course I used more)
8 boneless, skinless chicken thighs ( I used 3 chicken breasts)

1, iN A large skillet, combine first 4 ingredients, bring to a boil for 1 min then add chicken, stir to coat chicken. Reduce heat to med, cover and simmer 20 min. UNCOVER - simmer for 45 min.

Cal 234, fat 7, chol 92, sodium 424, carbs 9, fiber 2, protein 25.

the above nutritionals do not reflect my changes.

I made rice on the side to go with the sauce remaining.


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7/22/18 10:02 P

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Sauteed Zucchini

1 small onion, chopped
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 lb zucchini, sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 cup grated parmesan cheese

Directions
Saute onion in hot oil until tender.
Add mushrooms, zucchini, salt, pepper, and thyme.
Stirring often, cook over low heat 5 to 10 minutes or until zucchini is -tender.
Sprinkle with cheese.
Serve immediately.

Nutrition Info
Serving Size: 1 (163 g)
Servings Per Recipe: 4

AMOUNT PER SERVING% DAILY VALUE = Calories 118.4 - Fat 9 g - Cholesterol 5.5 mg Sodium 687.8 mg - Carbohydrate 6.3 g - Dietary Fiber 1.8 g - Sugars 4 g - Protein 4.6 g

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
7/22/18 11:18 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

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
JANEWATKINS's Photo JANEWATKINS Posts: 2,577
7/21/18 2:37 P

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This is my go-to for blackened fish, particularly salmon

Blackened Seasoning

2 T. paprika
1 T. cayenne pepper
1 T. onion powder
2 t. salt
˝ t. white pepper
˝ t. black pepper
˝ t. dried thyme
˝ t. dried oregano

Rub liberally over fish or chicken or steak before broiling. (I pan fry all the time as well, with small amounts of olive oil or PAM.)


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GLORYB83's Photo GLORYB83 Posts: 64,251
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This is a good way to use up any leftover rice you may have or as I do . . . I cook up a big pot then freeze it in 1 cup portions, all ready to use in a jiffy!

STOVE TOP RICE PUDDING

2 cups cooked rice
3 cups milk
1/2 cup white sugar (or whatever sweetener of your choice)
pinch of salt
1/2 cup raisins
1 tsp vanilla
1/2 tsp cinnamon (optional)
pinch of nutmeg (optional)

Combine rice, milk, sugar and salt in a medium saucepan. Bring to a boil, lower heat to a simmer and stir in the vanilla and raisins.
Cook, uncovered, until just about all of the milk is absorbed (around 30 minutes, depending on how absorbent your rice is)
Stir in cinnamon and/or nutmeg, if using.
Serve warm or chilled.
Makes 4 to 6 servings.

**can add an extra 1/2 cup of milk if rice seems unusually firm or dry, to make it creamier

**I love raisins in my pudding so I use 1 cup of raisins



~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
7/3/18 1:30 P

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Easy dessert for summer (or any time)

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

1) - In a medium bowl combine the dry pudding mix, pumpkin, spice and milk
2) - Mix well using a wire wisk
3) - Pour into 4 dessert dishes
4) - Top each with 1 Tbsp lite Cool Whip
5) - 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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6/27/18 9:39 P

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simple dessert - I cannot remember the name but I did remember the ingredients and how to make it.

Ingredients:

1 lg pkg instant SF vanilla pudding (I had French vanilla and Lemon, never bought large pkg.)
1 large Can Pineapple Tidbits. (drained)
2 small cans (ll g) Mandarin Oranges, (I use l large can) (drained) ( I used SF)
1 Sm can fruit cocktail (drained) (I used large can and it was SF)
2 Cans Tropical Fruit. (Drained and I couldn't find it so I omitted it)

Mix instant pudding and when it is beginning to get thick let set and then after about 10 min or so add fruit and mix well pour into small containers and refrigerate.

You can add vanilla ice cream or whipped cream. Your choice. I think you can use peaches or any other fruit. I think blueberries would change the color.


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6/24/18 6:16 P

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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.
BEVIEG41's Photo BEVIEG41 SparkPoints: (166,064)
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5/15/18 3:52 P

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Sounds wonderful. I think I will try it.


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5/15/18 9:44 A

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Have you heard of Yumprint? It is a Google Chrome extension (I think) It is a little program that has an icon that sits up in the browser and if you see a recipe you like anywhere on the Internet you just click on the Icon and it copies it into a recipe site where you can keep them all together under different headings. It is so easy.

"Count your age by friends not years. Count your life by smiles not tears."
Nola
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Here is another simple one. SPICY TACO SOUP

1 lb ground beef/chicken/turkey
2 Cans (14.5 oz or one 28 oz can tomatoes (no salt added)
2 Cans (14.5 oz) Bush No sodium added pinto beans (drained and rinsed)
1 Can black beans (not for me, I use bush honey baked beans do not drain)
1 Can Creamed Corn
1 C frozen corn or canned corn
1 pkg Taco Seasoning (do not use, too much sodium)
1 Can Ortega chopped chilis (optional)
1 C water

Brown beef or chicken or turkey, add onions and garlic (my choice) and when meat no longer pink add all rest of ingredients and simmer for 20 min.

Can add anything to this one and it will be fine. Zucchini, kidney beans, butternut squash and rice.


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5/14/18 4:51 P

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Thank you Nola, I will certainly try it. my kind of soup.


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Your soup sounds delicious, I've copied the recipe and will try it. Thank you Nola.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
RDEE22's Photo RDEE22 Posts: 17,447
5/14/18 8:00 A

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Here is the Chicken and Sweet Corn Soup Recipe from Foodiful that I make.

Ingredients
4 cups chicken consomme (1 litre)
1 cup water (250 ml)
2 large chicken breast fillets
1 tblsp light soy sauce
2 tsps finely grated fresh ginger
2 garlic cloves crushed
420 g can creamed corn
310 g canned corn kernels drained
1 egg lightly beaten
5 green spring onions finely sliced plus extra to serve
1 fresh red chilli sliced to garnish

Method
Place consomme, water and chicken in a large saucepan. Bring to boil. Simmer for about 7 minutes, or until chicken is cooked through. Remove chicken. Strain cooking liquid into a large bowl. Return to same pan. Set aside.
Cool chicken slightly before finely shredding.
Add soy, ginger and garlic to reserved chicken liquid in pan. Bring to boil. Stir in creamed corn, kernels and shredded chicken. Simmer for 5 minutes.
Return soup to boil. Stir in egg and spring onions. Season.
Serve soup garnished with extra spring onions and chilli.

"Count your age by friends not years. Count your life by smiles not tears."
Nola
Two Rocks
Western Australia.


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5/3/18 7:34 P

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Putting a meatloaf in muffin tins is a great idea Bev!! Will try that next time, thanks.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
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5/3/18 7:31 P

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Gloria on the Turkey Meatloaf I make this all the time and put the mix in my muffin tin so I can have individual and this takes care of portion control. Although for bread crumbs, I get left over bread, break it up into cubes, dry it out and then run it all in my blender with parsley flakes and basil, Makes the best bread crumbs and I don't have to buy any. The bread is donated to the park.


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Here is another simple one I tried out on Chat and Sew (these ladies are my test dummies and don't know it.) and they loved it.

FIESTA CRACKER SPREAD

1 pkg cream cheese (Used neufechel (?) cheese
1 T water
1/2 C shredded cheddar cheese
1 t taco seasoning (I didn't use, was too overwhelming)
1/4 C green onion sliced white and green
2 T chopped red bell pepper
1 T Salsa
1/4 Can corn (Optional)
1 T jalapeno pepper (Optional)

1. Mix cream cheese and water until all mixed and "fluffy".
2. Add cheese, and seasoning
3. Stir in onions, red pepper and salsa

Set in Refer to set for 1 hour and serve with crackers.

NOTE: You can soften cream cheese in micro for 15-20 seconds if cream cheese comes from refer.


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5/3/18 12:38 P

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Turkey Meatloaf

2 pounds ground turkey ( I use the extra lean )
1 box of Stove Top Stuffing
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

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
5/3/18 12:33 P

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My niece, who is a nurse told me to put these 3 things in my water - it will not only give it a nice refreshing taste but each thing is good for you. I've forgotten what each do but believe me, when she said it's healthy, it is.

lemon slices
cucumber slices
couple of mint leaves

Make sure to refrigerator for a few hours to let it sort of 'set'. The amounts of each depends on size of container you're using.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
JENGRAMMER's Photo JENGRAMMER Posts: 6,613
4/28/18 9:10 A

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THANK YOU BEV AND GLORIA

I am copying every one of these--I need lo-no sugar recipes and these are good-looking.

AGAIN THANKS

JEN

Jeanette
Just call me JEN
from Charlotte, NC - EST


**
I LOVE to laugh and have good clean fun.
"I can do ALL things through Christ who strengthens me". from the Bible Philippians 4:13
www.fightingcancerinc.org



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GLORYB83's Photo GLORYB83 Posts: 64,251
4/14/18 2:18 P

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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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4/13/18 9:12 P

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Spice Cake (won an award with this cake)

1 Spice Cake Mix
1 Can (l5 oz) Pumpkins. (not pie filling)

Add pumpkin to cake mix and cook in 350 degree oven .

On a stove in a large pan, saute 4 sliced and peeled and cored apples with a little brown sugar and water and walnuts. When apples tender, you pour over totally cooled cake and serve with FF whipped cream or ice cream.


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Here is another one. Haven't made it yet, but looks simple enough.

Ingredients:

1 Box Brownie Mix
1 Can black beans (hate these beans, not sure if it is the color or consistency)

Open Can of beans pour in colander and rinse, rinse, rinse. Then add beans back in can and add water to cover beans. Then mix in blender until all blended and add to cake mix and pour in an 8x8 sprayed pan and cook according to the box time.

I only have a 9x9 pan and that should be enough, brownies will not be as high. You can either add a cream cheese frosting or powdered sugar. If they are good, I will keep them, if they are not that good, I will give them away. LOL

I made this cake, and I thought it was terrible, I think it was because I knew about the black beans. My son and neighbors loved it. Oh well. onward

Edited by: BEVIEG41 at: 4/24/2018 (15:33)

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I have so many, don't know where to begin.

I love lemon bars so this one is another simple one:

1 Angel Food Cake
1 20 oz Can Lemon Filling.

Mix lemon filling with Angel Food Cake Mix, when totally mixed pour in 9x13 Pam sprayed pan and cook according to box directions.

When totally cooled, sprinkle with powdered sugar.


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4/13/18 8:35 P

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French Toast in a Mug

Ingredients:

1 1/2 slices of bread broken into small pieces
1 egg
3 T milk
Tad of Cinnamon and vanilla

DIRECTIONS:

1. Put broken pieces of bread in microwaveable mug
2. In a small bowl add egg and milk, cin and vanilla, mix well
3 Pour egg mixture over bread and make sure all absorbed.

Cook in Microwave for 1 or 2 min, depending on microwave.

You can add, 1/2 t butter and 1/2 t FF, SF syrup

Do not have nutritional values, But my bread is 70 cal slice and VERY, VERY low sodium.
I use FF MILK.

Edited by: BEVIEG41 at: 4/13/2018 (20:38)

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GLORYB83's Photo GLORYB83 Posts: 64,251
4/10/18 9:58 P

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Quick Ham and Bean Soup

INGREDIENTS
2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

DIRECTIONS
In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients; cook for 15 minutes or until heated through. Discard bay leaf before serving. Yield: 7 servings.

NUTRITIONAL FACTS
1 cup: 168 calories, 7g fat (3g saturated fat), 30mg cholesterol, 1242mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 12g protein.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
4/10/18 9:55 P

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English Muffin Pizza

1 English muffin
4 slices turkey pepperoni chopped (2 pieces chopped for each muffin)
2 tbsp. pizza sauce
2 tbsp. ff mozzarella ff shredded cheese
Wedge of the laughing cow cheese...swiss lite

Split muffins into two. Toast the muffins then top each muffin with 1 tbsp.pizza sauce, turkey pepperoni then top with 1 tbsp. mozzarella cheese, put on microwave until cheese melts.
this serves one serving the entire muffin.

calories 193
carbs 23
fats 4
protein 14

That little wedge of the laughing cow cheese adds a huge punch of flavor!

Edited by: GLORYB83 at: 4/10/2018 (21:55)
~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
4/9/18 10:03 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

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

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

This is a great, light dessert, especially nice at Christmas but good any time of the year!
Low in calories and high in fiber!
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~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
4/9/18 9:09 P

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A good way to use up leftover rice or as I do . . . I cook a big pot of rice and freeze it in 1 cup portions, ready to use in a jiffy!

STOVE TOP RICE PUDDING

2 cups cooked rice
3 cups milk
1/2 cup white sugar or Splenda
pinch of salt
1/2 cup raisins
1 tsp vanilla
1/2 tsp cinnamon (optional)
pinch of nutmeg (optional)

Combine the rice, milk, sugar and salt in a medium saucepan. Bring to a boil, lower heat to a simmer and stir in vanilla and raisins.
Cook until just about all the milk is absorbed (about 30 minutes, depending on how absorbent your rice is)
Stir in cinnamon and/or nutmeg, if using.
Serve warm or chilled.
Makes 4 to 6 servings.

**can add an extra 1/2 cup of milk if rice seems unusually firm or dry, to make it creamy

**I love raisins so I use 1 cup raisins

Enjoy!

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,251
4/7/18 2:43 P

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A good place to share that recipe that you really like! Can be a healthy or not ... we do like to fuss when family comes!
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~ Gloria ~
Ontario, Canada

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