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GABBY308's Photo GABBY308 Posts: 11,171
2/2/12 2:53 P

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EGGPLANT MINI PIZZAS
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=294062



" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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GABBY308's Photo GABBY308 Posts: 11,171
1/24/12 2:47 P

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Sparkpeople Cheesy Stuffed Eggplant - you could substitute FF or low fat cheese for the Monterrey Jack and a little less of it to make it 17DD compliant.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1074662



" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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MOTIVATEDMOMMY's Photo MOTIVATEDMOMMY Posts: 609
1/22/12 9:09 P

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Parmesan-Flax Crusted Catfish

2tsp olive oil
1 Tbsp ground flax meal
1 Tbsp ff or lf parm cheese
Half of a lemon
1 catfish fillet
kosher salt and pepper to taste

Mix flax meal, cheese & salt + pepper in a shallow bowl.
Rinse fish & pat dry with paper towel, squeeze fresh lemon juice onto both sides
Dredge fish in flax coating, coating both sides.
Saute in olive oil until fish is flaky.

Yum - made this for dinner tonight. Turned out well!

~Emily


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SEELESSME's Photo SEELESSME Posts: 338
1/22/12 8:39 P

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White Chicken Chili Soup

1 lb chicken Ė seasoned lightly with Cumin
4 cups chicken broth
(1 can white beans - for C2 recipe)
1 onion, chopped
1 leek chopped
2 celery stalks, diced
1 can green chiles
1 can Ro-Tel
2 tsp cumin
1 tsp oregano
2 whole cloves
1/3 c low fat plain Greek yogurt

Heat a little olive oil or canola oil (or spray) in a dutch oven, brown seasoned chicken until fully cooked and remove from pot. Add onion, leek and celery to same pot and cook about 5 minutes, stirring. Add green chiles and continue to cook another few minutes. While those cook shred chicken with 2 forks. Add broth, Ro-Tel, beans (if using), spices and simmer covered 15 minutes. Add chicken and heat through. Finally add Greek yogurt and stir until incorporated throughout.

(For rest of family...Serve with additional Greek yogurt, shredded cheese and chips to top)

Edited by: SEELESSME at: 1/22/2012 (20:43)
Peggy


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GABBY308's Photo GABBY308 Posts: 11,171
1/20/12 3:11 P

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Ranch Seasoning for Yogurt Dip from the SPCookbook

Mix a tablespoon of the seasoning with 1⁄2 cup of low-fat plain yogurt. Itís still creamy and tangy but with much less fat.
If you want a dressing that does not stick to the spoon, try adding 1⁄4 cup skim milk or low-fat buttermilk to the yogurt sauce.
Use fresh or dried herbs, but be sure to let the dressing sit for a few hours in the fridge
to let the flavors fully develop.
This seasoning blend is great in pasta dishes, over fish or chicken, or added to soups. Compared with the packaged variety you will save up to a half-teaspoon of sodium per serving.
Minutes to Prepare: 2

Number of Servings: 18

Ingredients

1 tbsp dried parsley
2 tsp dried chives
1 tsp garlic powder
1⁄2 tsp dry mustard
1⁄4 tsp celery seed


Directions

Combine the parsley, chives, garlic, dry mustard,
and celery seed in a small bowl. Store in
an airtight container.


" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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LILSPARKGIRL's Photo LILSPARKGIRL Posts: 2,744
1/17/12 2:42 P

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PICKLES!

What you will need:
2-3 large cucumbers
Apple cider vinegar
Mason Jar
Cut the ends off the cucumbers and slice into long pickle like slices.

Place the pickles into the mason jar and pour the apple cider vinegar in until it reaches the very top of the jar. Fasten the lid on tightly and place in the fridge. Wait about three days for the apple cider vinegar to infuse into the cucumbers and your pickles will be ready!

From www.delightedmomma.com/2011/09/how-t
o-
make-homemade-no-salt-pickles.html


1st Goal: 18lbs by June 1 - Met goal on 4/28

2nd Goal: Onederland by July 31



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JBINGLE's Photo JBINGLE SparkPoints: (10,524)
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1/16/12 8:56 A

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My favorite breakfast is;
1 medium tomato cut up in big chunks
1 green onion
1 tb fresh ginger grated
1 cup fat free low sodium chicken broth
1 tsp turmeric
Cook on low for 20 mins.
Add;
1 cup chopped spinach
Cook a couple more mins. Add some water if necessary.
Add;
1 cup maitake mushrooms ( or any other kind)
2 or 3 artichoke hearts packed in water
Cook another couple mins.
Add;
2 eggs whipped and poured on top
Cook till set.

Edited by: JBINGLE at: 1/16/2012 (09:13)
JUDI from Pa

First goal = Get under 200lbs
Second goal = Reach 180lbs
Third goal = Reach 160lbs


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JULIE99S's Photo JULIE99S SparkPoints: (0)
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1/11/12 4:32 P

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April's Chicken
Cycle 1
Serves 4
Ingredients:
2 chicken breasts
1cup mushrooms (sliced pretty thick)
1tablespoon olive oil
2 tablespoons lemon juice
ľ cup vegetable or chicken broth (low sodium)
1 tablespoon capers
Fresh rosemary (can be omitted) - 1 sprig broken up into 4 pieces
Ground black pepper
Directions:
Heat oil, lemon juice and broth in sautť pan.
Cut up chicken into 1" cubes and add to pan.
Heat for 4 minutes; then add mushrooms, capers, black pepper and rosemary.
Cook another 5-10 minutes, or until chicken is fully cooked.
Reduce heat 2 minutes to sautť and let "sauce" reduce.
Remove rosemary, and serve!

HT: 5'8"



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GABBY308's Photo GABBY308 Posts: 11,171
1/10/12 12:46 P

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My Breakfast Casserole

I make a breakfast casserole on a day that I have time. I saute onion, mushrooms and whatever other vegetable I have on hand. Sometimes it's defrosted chopped broccoli or fresh chopped spinach or swiss chard or zuchini. I put them in a sprayed 11x17 pan and then sprinkle some shredded cheddar cheese on top. Then I add 1c probiotic cottage cheese to 6 eggs and 1 cup of liquid egg whites. You can leave out the cottage cheese if you can't find it. Pour the beaten egg mixture over the vegetables and bake at 350 degrees for about 40 mn or until a knife comes out clean in the center. I'm not sure about the time because I think it depends on how many vegetables I add and sometimes I add more egg whites if I add more vegetables. Add salt and pepper if desired.
When it's done I cut it into squares and have it for several days. It's almost better the next day. You can experiment with any vegetables you like. I've even added feta instead of cheddar.


" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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GABBY308's Photo GABBY308 Posts: 11,171
1/10/12 11:13 A

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Here's the Doctors TV link for more recipes: thedoctorstv.com/TheDoctorsBoard1/po
st
s/10116-CYCLE-1-RECIPE-LINKS



" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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RO4477 Posts: 20
1/10/12 11:12 A

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TURKEY EGG CUPS (great for on the go mornings)

mix 8 eggs (you can leave out yolk on some if preferred)
sliced up deli roasted turkey breast
baby spinach sliced
chopped up tomatoes
fat free cheese

place in a muffin tray (makes 12) and bake at 350* for about 20 minutes.

perfect to grab 2 and go in the morning!
i would think you could freeze these too?



Edited by: RO4477 at: 1/10/2012 (11:13)
C1 -9 LBS
C2- 4 LBS
started back at C1 to get to where I want to be!


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RO4477 Posts: 20
1/10/12 11:05 A

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Salsa Chicken!
this recipe seems to fit any diet I am ever on. Made in a crock pot over night is even better.

Few boneless chicken breasts
dump a little salsa on the tops
cook for 8 hours in slow cooker (or 45 mins at 350*)
garnish with FF sour cream
on C2- you can add black beans!

it is so tender and delicious!
enjoy!


C1 -9 LBS
C2- 4 LBS
started back at C1 to get to where I want to be!


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PATCHERIFIC's Photo PATCHERIFIC SparkPoints: (0)
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1/7/12 7:58 P

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Asian Lettuce Cups with Ground Chicken (or Ground Turkey)

Slightly modified from here: http://www.kalynskitchen.com/2009/03/recip
e-for-asian-lettuce-cups-or-wraps.html

I make these with ground chicken but we cannot easily find turkey in asia. I have to mince my own chicken but it's worth it. If you are making this for others, you can also serve with chopped peanuts on the side, and next time I'm going to also serve with bean sprouts as I think that will be a nice addition.

Makes 4-6 servings
1 T peanut oil or vegetable oil (I use olive oil for 17 DD diet friendliness)
3 T minced red onion or shallots
2 T minced garlic (i use fresh)
2 T grated ginger root (fresh if possible)
1 1/2 lbs. ground turkey (or turkey)
4 T soy sauce (try to find low-sodium)
1 T Chile Garlic Sauce (or slightly more if you like spicy foods - I use Sriracha)
1 tsp. fish sauce (optional)
1 cup chopped fresh cilantro (about 1/2 large bunch)
1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more.

Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner, then add soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in small bowl to serve at the table.

When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls. Each person takes a lettuce leaf, fills with desired amount of turkey mixture and then eats the mixture from the lettuce cup. I fold the lettuce cup over when I eat it, so it's kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.














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PUDGYNOMORE's Photo PUDGYNOMORE Posts: 3,432
1/6/12 4:13 P

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A yummy meal.

To dare is to lose one's footing temporarily, Not to dare is to lose oneself. -Kierkegaard



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MISSYGEEN's Photo MISSYGEEN Posts: 2,200
1/6/12 3:55 P

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1. Yesterday I sauteed vegetables(onions,carrots and green, red and yellow bell peppers) that I pureed.

2. I tossed in 1/4 cup of browned ground turkey

3. Tossed it on a bed of baby spinach and ate it. No dressing need.

4. I just don't know what to call it. spark me and tell me what you'd call it.

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QBRATMAMA's Photo QBRATMAMA SparkPoints: (0)
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1/5/12 9:43 P

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Today's bake and freeze meal were Mini Frittatas, these have Pico De Gallo and a little Fat Free Cheddar in them. Just to mix it up.

6 Eggs
4 Egg Whites
1 Cup Pico Degallo (drained) any diced up veggies will work
Fat Free Cheddar Cheese

Preheat oven to 375 degrees. Spray muffin pan with cooking spray. Put eggs and egg whites in bowl and mix until fluffy, add the pico mix again, divide among muffin cups, I ended up with 10, add a pinch of FF Cheese to each muffin cup, I used a fork to mix it in. Then Bake for 20-25 minutes.

These will make a nice quick breakfast and go well with that turkey breakfast sausage I made, I will be freezing these. YUMMY.

Edited by: QBRATMAMA at: 1/5/2012 (21:44)
More determined than ever to hit my goal!!!!


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PUDGYNOMORE's Photo PUDGYNOMORE Posts: 3,432
12/18/11 11:54 A

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I'm thinking that it might be ok for cycle 1 without the coconut. Use Stevia or Truvia in place of the sugar.

http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=18351

Edited by: PUDGYNOMORE at: 12/18/2011 (12:46)
To dare is to lose one's footing temporarily, Not to dare is to lose oneself. -Kierkegaard



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NYMORNINGGLORY's Photo NYMORNINGGLORY Posts: 3,699
12/13/11 5:23 P

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Here is the recipe that I followed for the Cauliflower Crust Pizza - No yeast at all.

www.eat-drink-smile.com/2011/04/cau
lif
lower-crust-pizza.html


Cauliflower Crust Pizza
Serves 2

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

Directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.


Another good recipe that I used is:

escapefromobesity.blogspot.com/2010/
03
/cauliflower-pizza.html
but her measurements are a little less clear (she says to steam "some" cauliflower") - I used a small head of it when I followed this recipe and it was fine!

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PATCHERIFIC's Photo PATCHERIFIC SparkPoints: (0)
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12/8/11 7:40 A

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EGGPLANT CURRY
Modified from: http://allrecipes.com/Recipe/baingan-bhart
a-eggplant-curry/detail.aspx

This is great - i served it over Cauliflower "rice"!

Ingredients

1 large eggplant
1 tablespoon olive oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 teaspoon salt
1/4 bunch cilantro, finely chopped



Directions

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve

Nutritional info here:
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1899239&ff=1




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12/8/11 7:38 A

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@DTSobel,

I used the marinara sauce recipe on this 17DD site: http://tksinclair.com/?page_id=277

However, like most recipes I tweaked a bit to my liking. Here's my slight revisions:

MARINARA SAUCE RECIPE

1/3 c olive oil
2 cloves garlic peeled and sliced
3T finely chopped parsley (optional)
3T finely chopped onion
2can 28oz whole tomatoes (Original recipe calls for 1 can, but i found it too oily overall and added an additional can)
1 bay leaf
dash salt
dash black pepper
fresh basil leaves
Nutmeg and cinammon to taste (this may be a bit odd for you, but i suggest experimenting a bit with it. It helps with the acidity and i think it adds a nice flavor)

1.In a large saucepan, heat oil over med heat
2.Add garlic and saute for 2-3 min
3.Add parsley and onion. Slowly add tomatoes. (Stir to break up tomatoes if using whole)
4.Add bay leaf, salt and pepper, bring to a boil
5.Cover and simmer sauce over low heat for as long as you like! (the original recipe calls for 15 minutes but i simmered for 4 hours!)
6. Add some fresh finely chopped basil leaves if available serve over pasta or rice (this might be a good way to use up those leftover tomatoes from the garden and freeze the sauce for winter).

I made enough to fill two large jars so one is frozen.



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DTSOBEL's Photo DTSOBEL Posts: 4,580
12/8/11 3:24 A

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PATCHERIFIC do you have a recipe for your homemade marinara sauce? The recipe sounds great, but I don't know how to make marinara, unless you count make a jar of ragu....

Tova, West Hills, CA (Los Angeles)

Ms Tova SlytherDor Tri Team 21.22.23

BLC38 DDT Team member



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12/6/11 7:10 A

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I'm eating TOO TOO well these days. Spoiled for choice. Here's another great recipe to share:

Roasted Green Beans with Red Pepper and Garlic and Ginger. I posted to SparkPeople recipes:
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1897609&ff=1


This is originally from Kalyn's Kitchen, one of my favorite sites. Please visit: http://www.kalynskitchen.com/2
011/11/recipe-for-roasted-
green-beans-and-red.html

Number of Servings: 4

Tips: I think this would also taste great with ground pork (C2) or ground chicken (C1)!


Ingredients

4-5 large garlic cloves, finely minced
1 heaping tablespoon minced gingerroot
1 T olive oil (original recipe calls for 2 but i watch my oil intake)
1 red bell pepper, cut into thin strips
1 lb. thin French-style green beans, ends trimmed and cut in half
salt and fresh-ground black pepper to taste


Directions

Preheat oven to 450F/230C. Mince 4-5 large garlic cloves, enough to make a heaping tablespoon of minced garlic. Peel ginger root and finely mince enough ginger to make a heaping tablespoon of minced ginger. Put olive oil, minced garlic, and minced ginger in a glass bowl or measuring cup and let it marinate while you prep vegetables. (This will slightly season the oil.)

Cut red bell pepper into fourths lengthwise, then remove seeds and trim any white pithy parts. Cut off rounded top and bottom parts to make it easier to cut even strips, then cut each piece of pepper into thin crosswise strips. Trim ends of green beans and cut them in half. (To trim beans easily, loosely grab a handful and stand them up on the cutting board to line up the ends, trim, and then repeat with the other end.)

Put the green beans and red pepper strips into a medium-sized bowl and then toss with the olive oil, minced garlic, and minced ginger. Season to taste with salt and fresh ground black pepper. Spread the vegetables out on a large baking sheet, arranging it so vegetables aren't crowded (as much as you can.) Roast 15 minutes, or until a few beans are starting to look browned and the veggies are tender-crisp.

Serving Size: Makes 2-4 servings

Number of Servings: 4



Edited by: PATCHERIFIC at: 12/6/2011 (07:11)


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GABBY308's Photo GABBY308 Posts: 11,171
12/5/11 3:06 P

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HERB - ROASTED TURKEY BREAST
ē1 split bone-in, skin-on turkey breast (about 2 1/2 lb)
ē2 tbsp olive oil
ē2 tsp fresh lemon juice
ē1 tsp lemon zest
ē1 tsp minced fresh rosemary leaves
ē1 tsp minced fresh sage leaves
ē2 tsp minced fresh thyme leaves
ē1/2 tsp kosher salt
ē1/4 tsp ground black pepper

INSTRUCTIONS:
1.Preheat oven to 425įF. Place turkey breast, skin-side-up, on a rack in a roasting pan.
2.In a small bowl, whisk together oil, lemon juice and zest, herbs, salt and pepper. Using your fingers, gently loosen skin from turkey breast meat without removing it completely. Rub herb-oil mixture under skin and all over turkey breast meat (including underneath breast as well).
3.Roast, skin side-up, for 50 to 60 minutes or until an instant-read thermometer reads 165įF when inserted into thickest part of breast (test in a few places to make sure).
4.Cover turkey with foil and let rest at room temperature for 15 minutes. Remove and discard skin, then cut turkey breast from bone. Slice meat and serve.


Nutrients per 3 oz skinless turkey breast meat: Calories: 160, Total Fat: 8 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 1 g, Fiber: 0.5 g, Sugars: 0.25 g, Protein: 21 g, Sodium: 282 mg, Cholesterol: 53 mg
emoticon


" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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12/2/11 6:48 A

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I really loved this side dish. Tomorrow I'm going to try it over chicken breast.

"Slow Cooked" Spinach and Marinara

I modified this original dish to use fresh vegetables, cut back on oil, and used homemade marinara sauce. I also didn't use a slow cooker and just did it on the stove top.
http://allrecipes.com/Recipe/slow-cooker
-spinach-marinara-sauce/detail.aspx

Ingredients
1 tbsp olive oil
1 onion, chopped
5 cloves garlic, minced
1/3 cup grated carrot
1 package of fresh spinach, cleansed and chopped.
2 2/3 (6 ounce) cans tomato paste
1 package of white mushrooms, sliced.
2 tablespoons dried oregano
2 tablespoons dried basil
2 1/2 tablespoons crushed red pepper
2 bay leaves
2 cups of homemade marinara sauce


Directions
In a large pot, saute onion and garlic in olive oil until soft. Add carrot, tomato paste, mushrooms, oregano, basil, crushed red pepper, bay leaves and marinara sauce. Cover and cook on low for 2 hours. Add spinach and simmer for an additional 30 minutes.




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12/2/11 6:46 A

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Hi all,
This is 1 of 2 recipes I tried today that I wanted to share.

This is originally from this site: http://www.17daydiet.biz/17-day-diet-recip
es-for-all-four-cycles/

Balsamic Mustard Chicken:

Ingredients
One chicken breast
3 tablespoons of balsamic vinegar
2 tablespoons of Dijon mustard
Ĺ tablespoon of garlic
1/2 red onion (sliced)
5-6 white mushrooms (sliced)

Directions
Mix the vinegar, mustard and garlic together. Marinate the chicken. Then, put the chicken in a skillet and pour the marinade over it. Add sliced red onions and mushrooms and cook the chicken for approximately five minutes on each side.

Serving Size: Makes 1 serving






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11/30/11 6:23 P

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Hi! Someone asked me to post this recipe. I think it actually comes from the 17DD book, but I might be wrong.

Flaxseed dressing

1 tablespoon flaxseeds
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 tablespoon finely chopped shallots or green onion
2 teaspoons Dijon-style mustard
1 clove garlic, minced

Mix all ingredients together well with a wisk. Refrigerate. Shake/mix well before serving.

1 serving = 1oz, makes about 4 servings

**FYI I used 1oz on my salad and it was too much. I could have probably cut it down by half.

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11/30/11 9:56 A

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I had this today and loved it so much, cannot wait to have it for lunch again tomorrow.


Recipe: Modified Curried Chicken and Grape Salad Lettuce Wraps


First, here's the original recipe:
http://www.foodnetwork.com/recipes/ellie
-krieger/curried-chicken-salad-recipe/
index.html

Here's my make over:


Ingredients:

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/2 cup plain greek yogurt
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
Boston Lettuce (for the lettuce cups / wraps)
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
In a large bowl, stir together the yogurt and curry powder. Fold in the chicken, grapes and cilantro. if you wish, season to taste with salt and pepper (I didn't think either was necessary).
Serve with boston lettuce, either in cups or as a wrap.




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11/28/11 7:42 P

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I made this tonight and it was super easy and, IMO, pretty good. Even my kids gobbled it up. It's listed somewhere....but I can't remember exactly where I got it. I've modified the original recipe a bit.

Oriental Chicken Breast "Packets" (1 serving)
~2tsp olive oil
~2c spinach
~1/2 cup sliced mushrooms
~1 uncooked chicken breast (approx 6oz)
~1tsp teriyaki sauce

Take a large square of aluminum foil (approx 16") and brush w/ 2tsp of olive oil. Off center, place approximately 2c fresh baby spinach, then chicken breast, then sprinkle with sliced mushrooms on top. Drizzle with 1 tsp teryaki sauce.

Fold foil over to make a packet, making sure food is covered. Crimp ends. Place on baking sheet and bake at 450 degrees for 20 minutes. Open carefully and enjoy. Someone mentioned it's good with rice on the side for cycle 2+





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11/10/11 3:54 P

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SALMON AND SPINACH SALAD WITH FLAXSEED DRESSING from diabetic living magazine online

12 ounces cooked salmon,* broken into chunks
3 cups fresh baby spinach
1 cup coarsely chopped cucumbers
1/2 cup quartered red onion slices
1/4 cup Flaxseed Dressing (below)

1. In a large bowl, combine cooked salmon, spinach, cucumbers, and red onion. Pour Flaxseed Dressing over salad; toss gently to coat. Makes 4 (1-1/2-cup) main-dish servings.

Tip*Test Kitchen Tip: Cook the salmon by grilling or broiling. You'll need a 1-pound fresh or frozen salmon fillet to give 12 ounces salmon after cooking. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.
To grill salmon: Measure thickness of salmon. Place salmon fillet, skin side down, on a greased grill rack directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. Using a wide metal spatula, lift fillet away from the skin to a serving platter. (Scrape skin from grill rack and discard.)
To broil salmon: Preheat broiler. Skin salmon; measure thickness of salmon. Place salmon on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Flaxseed Dressing

1 tablespoon flaxseeds
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 tablespoon finely chopped shallots or green onion
2 teaspoons Dijon-style mustard
1 clove garlic, minced


1. Preheat oven to 350 degrees F. Place flaxseeds in a shallow baking pan; bake for 10 minutes. Cool. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder. In a small bowl, whisk together ground flaxseeds, vinegar, olive oil, water, shallots, mustard, and garlic.
Makes 1/2c

Edited by: GABBY308 at: 11/19/2011 (11:28)

" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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CHICKEN AND ZUCCHINI STEW - yes you can have zucchini in C1. It's listed as a cultural exception.

18 oz Tomatoes, whole, peeled, canned
1 cup low sodium chicken broth
1chopped green bell peppers , coarsely chopped
2medium garlic cloves , minced
2medium zucchini , coarsely chopped
1 pinch black pepper , freshly ground, to taste (optional)
1 pinch salt , to taste (optional)
2 tsp fresh basil , minced
1 1/2 lb boneless skinless chicken breasts , cooked and cubed into 2 inch sized pieces

Directions
1 Drain liquid from canned tomatoes into stock pot. Chop tomatoes and set aside.
2 Add broth, green pepper, and garlic to pot with tomato liquid. Bring to boil over medium and cook 10 minutes
3 Add chopped tomatoes, zucchini, pepper, salt, basil, and chicken.
4 Turn heat off and let stew stand 10 minutes until zucchini is tender.
5 If necessary, to bring heat back for serving, heat over medium for 5 minutes.

Additional Information
Any summer squash may be substituted for zucchini.


Edited by: GABBY308 at: 11/10/2011 (15:53)

" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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GABBY308's Photo GABBY308 Posts: 11,171
11/4/11 1:20 P

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LEMONY GARLIC CHICKEN by Mr. Food
www.mrfood.com/Chicken/Lemony-Garlic
-C
hicken-271/ml/1



" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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GABBY308's Photo GABBY308 Posts: 11,171
10/27/11 4:07 P

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Here are some links that were posted here way down on the list.

The Doctors site has a lot of good recipes, especially the dessert yogurts like double chocolate pudding.

www.diabeticlivingonline.com/diabetic-re
cipes

recipes.sparkpeople.com/recipe-detail.as
p?
recipe=1652146

www.eatingwell.com/recipes

thedoctorstv.com/TheDoctorsBoard1/posts/
10
116-CYCLE-1-RECIPE-LINKS


Edited by: GABBY308 at: 11/19/2011 (11:42)

" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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RMARYT's Photo RMARYT Posts: 99
10/19/11 3:34 P

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tried to delete, sorry :(

Edited by: RMARYT at: 10/19/2011 (15:43)
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10/17/11 3:43 P

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(I hope this is good for level 1)

Low Carb Crisp Pram Chicken Strips
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=528985

Haven't tried yet!

I choose peace instead of this.

In 2013, I am Claiming abundant health, abundant wealth, and abundant energy.


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10/16/11 2:31 P

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CHICKEN WITH GARLIC BASIL AND TOMATOES (From All Recipes)
Original Recipe Yield4 servings

Ingredients
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.



Nutritional Information

Amount Per Serving Calories: 150 | Total Fat: 3.1g


Edited by: GABBY308 at: 10/16/2011 (14:36)

" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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SUNNY112358's Photo SUNNY112358 Posts: 1,503
10/13/11 1:20 P

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MICROWAVE FRITTATA
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1252804


Pan metron ariston.


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SUNNY112358's Photo SUNNY112358 Posts: 1,503
10/13/11 8:34 A

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CABBAGE SALAD
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1316376

make up a big batch to have on hand whenever you get hungry

Pan metron ariston.


 current weight: 180.0 
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10/12/11 9:01 P

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TURKEY MEATLOAF
2 pounds 93% Lean Ground Turkey
1 egg
1/2 cup cauliflower puree (for moisture) cook before you puree
2 Tbs Italian seasoning
1 can (4-1/2 oz) mushroom pieces, drained ( didn't have)
1 rib celery, sliced
1 medium onion, diced
1/4 cup fresh parsley, chopped (I used dried)

1. Preheat oven to 350F.
2. Place all ingredients in a large bowl; mix well.
3. Place mixture in a 9◊5 loaf pan top with BBQ sauce and bake for 1-1/2 hour.

BBQ Sauce (from Book)
3/4 cup reduce sugar ketchup
2Tbs Worcestershire sauce
1 Tbs agave nectar ( I used stevia packet)
1 Tsp chili powder ( I didn't put in)


Edited by: JBINGLE at: 10/12/2011 (21:06)
JUDI from Pa

First goal = Get under 200lbs
Second goal = Reach 180lbs
Third goal = Reach 160lbs


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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
10/12/11 8:01 P

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I found this on my FaceBook page and thought you would all enjoy it. From The Biggest Loser Oct 11/11

Hannah's Turkey Stuffed PeppersIngredients
Olive oil spray
1/2 cup minced onion
1 teaspoon minced garlic
1.25 pounds of extra-lean ground turkey
Salt to taste
1 teaspoon garlic powder
1/4 cup low-sodium tomato sauce
1 cup fat-free low-sodium chicken broth, divided
1 tablespoon chopped fresh cilantro or parsley
3 large sweet red bell peppers, washed
1/4 cup reduced-fat shredded cheddar cheese

Instructions
Pre-heat oven to 400 degrees. Lightly coat a large nonstick skillet with olive oil cooking spray; heat over medium heat. Add onion and garlic to the pan. Saute about 2 minutes, or until softened. Add extra-lean ground turkey to the pan. Season to taste with salt, then add garlic powder and ground cumin. Break meat apart and cook over medium heat for 10 - 12 minutes or until lightly browned, no longer pink, juices are clear and meat reaches an internal temperature of 165¬į F. Add 1/4 cup of tomato sauce and 1/2 cup chicken broth to the pan. Reduce heat and simmer over low heat for about 5 minutes. Add chopped fresh cilantro or parsley to the turkey mixture. There will be about 2 cups of turkey mixture.
v Cut bell peppers in half lengthwise and remove seeds and stem. Put in baking dish and spoon about 1/3 cup of the turkey mixture into each pepper half. Place all stuffed peppers on a baking dish and pour the rest of the chicken broth in the bottom of the pan. Cover with foil and bake for 35 minutes. When done, sprinkle with cheese before serving.

Nutritional information (per serving)
Calories 140
Fat calories 20
Total fat 2.5 grams
Saturated fat .5 grams
Cholesterol 35 milligrams
Sodium 150 milligrams
Total carbohydrates 10 grams
Fiber 2 grams
Sugars 5 grams

co-leader of Power Cookies




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10/12/11 5:24 P

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http://betterversionofme-tracie.blogspot
.com/search/label/caulifllower%20pizza
%20crust

Cauliflower Bread and for Pizza crust:

6 cups of riced raw cauliflower
1 1/2 cup of egg whites
1 1/2 cup of nutritional yeast (you might have to go to a health food store for this)
3 cups of Kraft Fat Free Mozzarella
1 1/2 cup of grated Parmesan
1 1/2 tablespoon of garlic powder
seasoning of choice I used basil and an Italian herb mix

To "rice" the cauliflower: I did this with my Cuisenart with a grating blade. I have read that you can use the "s" blade or hand grate with a cheese grater.

Preheat oven to 425 degrees. Mix all ingredients in a large bowl. On parchment paper lined 18"x26" baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck!), press mixture flat as thin as you can get it without having holes. Sprinkle with herbs.

Bake crusts for 20 min and carefully turn over and bake for another 10-15 min

I did not have the nutritional yeast so I made it with out. Also I used 1 egg instead of egg whites. and 1/2 medium head of cauliflower. I also baked mine at 350 degrees for 30 mins then flipped it over using parchment paper sprayed with pam. Laid on top with pam side against bread and with another like baking sheet. Flip. Then I baked for 10 mins. Sprinkled with fat free mozzarella And italian herbs and spices. Put back in oven till cheese was melted. Cut into strips and put a spoonful of low carb tomato sauce on top. Taste like Pizza.

Edited by: JBINGLE at: 10/30/2011 (09:47)
JUDI from Pa

First goal = Get under 200lbs
Second goal = Reach 180lbs
Third goal = Reach 160lbs


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SUNNY112358's Photo SUNNY112358 Posts: 1,503
10/12/11 1:41 A

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FRUIT FROZEN YOGHURT
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1838863

eat before 2pm

Pan metron ariston.


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10/12/11 1:39 A

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LEMON PICKLED MUSHROOMS
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1841611&ff=1

omit honey (substitute with sweetener, or omit altogether)

Pan metron ariston.


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GABBY308's Photo GABBY308 Posts: 11,171
10/11/11 4:51 P

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CHINESE CHICKEN SALAD
Ingredients1 1/4 pounds chicken tenders
1/2 cup seasoned rice vinegar
1/4 cup peeled fresh ginger slices plus 1 tablespoon finely grated ginger
2 teaspoons soy sauce
2 tablespoons dark sesame oil
2 tablespoons vegetable oil
1/3 cup coarsely chopped scallion
1 pound napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
1 yellow bell pepper, stemmed, seeded, and cut into thin strips
1 carrot, cut into thin matchsticks
2 tablespoons toasted sesame seeds


Directions

1. Rinse and pat chicken dry.

2. Bring 4 cups water, 1/4 cup vinegar, the ginger slices, and 2 tablespoons soy sauce to boil in a large saucepan. Add chicken and simmer 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin slices.

3. Whisk remaining 1/4 cup vinegar, 1 tablespoon grated ginger, 1 teaspoon soy sauce, the sesame oil, vegetable oil, 2 tablespoons water, and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, three-quarters of the chicken slices, and 1 tablespoon sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds. Makes 4 to 6 servings.




Nutrition Facts
Servings Per Recipe 4
Calories(kcal)295,
Protein(gm)30,
Carbohydrate(gm)13,
Fat, total(gm)15,
Cholesterol(mg)66,
Saturated fat(gm)2,
Dietary Fiber, total(gm)3,
Sodium(mg)622,




" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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JBINGLE's Photo JBINGLE SparkPoints: (10,524)
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10/10/11 3:46 P

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Turkey Burger;
1 lg carrot chopped in a processor
3 stalk celery chopped in a processor
1 med onion chopped in a processor
Seasoning; salt, pepper,
2 Tbl. Mc Cormick's Grill Mates Roasted Garlic & Herb
Add 3 lb 93% ground turkey
Makes 11 6oz burgers

Directions:

1. Mix all ingredients ( except salt and pepper) together and make 6oz patties.

2. Heat grill on high and coat grates with oil.

3. Place on grill, flip after around 5 mins and heat till done.

These are so good. I took the grill directions from another recipe similar to this.
I used my griddle in the house. I keep them in a plastic ziplock bag in the fridge and grab one and heat it up. Too easy.

JUDI from Pa

First goal = Get under 200lbs
Second goal = Reach 180lbs
Third goal = Reach 160lbs


 current weight: 236.9 
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GABBY308's Photo GABBY308 Posts: 11,171
10/8/11 7:11 P

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BUDDHA STIR FRY - Vegetarian
2 tablespoons cornstarch
1 3/4 cups water
1/2 cup low-sodium soy sauce
1/2 teaspoon Asian chili sauce (or to taste)
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons minced ginger
1/2 pound green beans, cut into 2-inch pieces
1 red bell pepper, thinly sliced
2 14 ounce packages firm tofu, drained and cut into 1/2-inch cubes
1 cup shredded carrots
1 cup snow peas


Directions

1. Dissolve the cornstarch in 2 tablespoons of the water. Stir in the remaining water, soy sauce and chili sauce; set aside.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger; cook, stirring 15 seconds.

3. Add the green beans and red pepper and stir-fry 2 minutes; push them to the perimeter of the skillet.

4. Add the tofu and cook, stirring once or twice, 4 to 5 minutes, until lightly browned. Stir the sauce and pour it into the skillet. Cook, stirring occasionally, 2 to 3 minutes.

5. Add the carrots and snow peas; cook 1 to 2 minutes, or until vegetables are crisp-tender.



" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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GABBY308's Photo GABBY308 Posts: 11,171
10/8/11 3:10 P

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emoticon emoticon RECIPES ONLY PLEASE - no comments! Comment on the person's page or via Sparkmail emoticon


" Donít eat less; eat less often."
"I want to see what will happen if I don't give up."




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CAROLINA_MOMMA's Photo CAROLINA_MOMMA Posts: 196
10/8/11 1:08 P

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Thanks for the info ANGELLINDA :)


I have a recipe I made up this morning... it was SO GOOD!!

VERY BERRY SMOOTHIE (any cycle)

6 oz Mixed Fruit nonfat yogurt
1 cup frozen strawberries, unsweetened
1/2 cup water
2 TBSP Polaners Sugar Free with Fiber Seedless Raspberry Preserves
2 packets Truvia (if you don't like it super sweet, use 1 packet)

Blend :)

170 cals, 0 fat, 54 carbs, 7 protein, 9 fiber

 current weight: 279.2 
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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
10/8/11 8:28 A

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My bad, didn't realize what forum I was in so very sorry Gabby.

Edited by: ANGELLINDA at: 10/8/2011 (15:26)
co-leader of Power Cookies




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Edited by: CAROLINA_MOMMA at: 10/9/2011 (10:46)
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Edited by: CAROLINA_MOMMA at: 10/9/2011 (10:47)
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