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Old 04-30-2010, 12:20 PM   #16
Rose&Mike
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Quote:
Originally Posted by jennz View Post
I do think it would be good without the meat! I get it at Meijer. It's the only place I've found it here. Wal-Mart, Target, and Marsh don't carry it. It's in the Asian foods section in a yellow packet and I think there's a sun on it. I'll check the brand for you. I tried their fried rice and wasn't fond of it, but I LOVE the hot and sour soup mix -I add extra mushrooms to mine.
thanks! We have a Meijer near us.
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Old 04-30-2010, 05:14 PM   #17
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Thin Crust Pizzas

This is Friday and for some reason I always think of having pizza on Fridays. Here's what I do lately...

For each person take a whole wheat tortilla (or pita if you like a more chewy crust) (I use Costco's high fiber tortilla that is 80 calories and 12 gms fiber)

Put the 'crust' in the oven right on the rack and cook at 350 for a few minutes--don't let it get brown - just til it starts to firm up a bit

Spread a sauce on it--I use either a spaghetti sauce (Hunts mushroom is 40 calories for 1/2 C) or BBQ or Ranch dressing--depending on what kind of pizza you're making

Then put your toppings on - lots of veggies, of course...

Top with a little bit of cheese--whatever your day can handle calorie wise and bake at 350 until the cheese is melted

Variations that we like:
Grilled onions and mushrooms, a few chopped black olives with italian cheeses

Ranch dressing sprinkled with garlic powder or minced garlic - covered with chunks of cooked chicken, tomatoes, green onions (my DH also puts bacon bits on his) with italian cheeses

BBQ chicken - I will shred cooked chicken in the morning and let it soak in BBQ sauce all day (just enough to wet it down). Then spread just a hint of sauce on the tortilla before baking - then put the BBQ chicken, thinly sliced red onions (I sometimes grill these ahead of time), italian cheeses or just mozzarella

Enjoy!!
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Old 05-20-2010, 06:17 PM   #18
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Bumping to keep this in the active threads. I will post a link in the summer challenge thread, too.
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Old 05-20-2010, 06:38 PM   #19
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Thanks Lisa!
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Old 05-22-2010, 10:51 PM   #20
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Crockpot Pineapple Chicken and Sweet Potatoes

As promised--here is a great recipe that I recently made for a group of women at church for a crockpot/freezer meal class... this was the one that they all liked the best--even those that normally don't like sweet potatoes. Enjoy!

1/2 C flour
½ tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp onion powder
1/8 tsp pepper
2 lbs chicken breast – cut into chunks
3 C sweet potatoes – peeled and sliced/chunked
1 can cm chicken soup
1 can pineapple tidbits or chunks with juice
½ lb mushrooms – sliced
2 tsp brown sugar

Crockpot Directions –
This makes 8 servings
Combine flour and spices in large bowl – thoroughly coat chicken in flour mixture.
Place sweet potatoes on bottom of slow cooker.
Top with floured chicken chunks.
Drain pineapple - keep juice.
Combine soup, juice, leftover flour mixture, brown sugar, stir well. Mix in mushrooms and pineapple – pour soup mixture over chicken.
Cook on LOW 6-8 hours (or high 3-4 hours).
Serve over cooked rice (not included in calculation).

Makes 8 servings - 279 Calories, Fat 4 gms, Carbs 32 gms, Fiber 2.2 gms, Protein 29 gms.
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Old 06-07-2010, 01:36 PM   #21
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Finally...

Here is the recipe I promised FOREVER ago!

Heidi's Curried Chicken

1 medium onion - chopped

1 medium carrot - finely chopped or grated

1 1/2 C apple, washed and diced

1 C finely chopped celery

1/3 C flour

1 TB. curry (more or less)

1 tsp. salt

1/4 tsp. pepper

3 C fat free chicken stock/broth

2 C cooked chicken breast, diced

Coat a large pot or dutch oven with non-stick spray and sautee the onion, carrot, apple, and celery over medium high heat until slightly softened. Sprinkle with flour and cook, stirring 1-2 minutes. Add the curry powder, salt, and pepper. Slowly add the chicken broth, stirring until thickened. Add the chicken and stir. Allow to continue to simmer for 20 minutes, stirring occasionally.


Here are the changes I make..........

I always add more of the onion, carrot, and celery... sometimes I also add more apple, but that adds more points (if you are doing WW). Any where from half again to double the amount of veggies still works. I usually stick with 1 TB. of curry powder because I am not big on spicy things. I use chicken or turkey breast if I have it available, but I will also use thighs or whatever is handy. Just remember that thigh meat has a bit more points/calories than breast.

This can be simmered on low anywhere from 10 minutes to 40 minutes without any troubles.


The entire original recipe is 10 points... so if you get 10 servings, they are 1 point per serving!! I have always served this over brown rice, but you could use white rice, potato, pasta, a biscuit, or toast. It is a VERY LOOSE soupy casserole, so it is nice to serve it with something a bit starchy. But I eat it solo many times and still really enjoy it!

Even if you are not a veggie person, you really can't differentiate the veggies in this.... especially if you cook it longer and they break down more. I actually like to simmer it on the shorter side so that some of the veggies still have a bit of a bite to them.

Next up.... Sparkpeople cheesecake.... just gotta find it!........P
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Old 06-07-2010, 01:41 PM   #22
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Found this that I posted last fall... thought I'd share it again.

Here is another recipe, while I have the time. My DS had to make a recipe using a product from Alaska for a 4th grade project. We made the salmon cakes recipe on the back of the Chicken of the Seas package and he LOVED them (keeping in mind, he is SOOOO picky). I have lightened up the recipe and it is still delicious.

Lucas' Light Salmon cakes

1 6 oz. pouch of salmon

3 egg whites

1/4 C finely diced onion

1/4 C finely diced green pepper

1 Tb. lemon juice

2 Tb. light mayo

1 C plain bread crumbs, divided in half

Combine 1st 6 ingredients and the first half of the bread crumbs. Make 12 patties, coating the patties in the remaining half of bread crumbs. The original recipe called for these to be fried in a skillet. I have been baking my "lighter" version in the oven, but honestly, I cannot remember the time/temp!! I'm going to say 425° for about 15 minutes, but PLEASE check on them frequently.


They do fall apart fairly easily, so don't handle them a great deal. Put the patties directly on a foil covered pan sprayed with non-stick spray. You may want to turn them once while they are cooking, but I don't believe it is vital.

If you make the full 12 patties, they break down to 1.16 pt each. You could try to make a full 14 patties... then they would be 1 pt each (in other words, the entire recipe is 14 points).

I suppose you could make this with tuna also, but I'm not sure how that would change the points.
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Old 06-07-2010, 01:52 PM   #23
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And one more while I'm on a roll!

Don't let the VERY long list of ingredients scare you away.... they come together very quickly.

Pamela's Apple Cinnamon Breakfast Cookies

1 1/4 C flour (10 pt)

1/2 C sugar (8 pt)

1/2 C Splenda (0 pt)

1/2 tsp. salt (0 pt)

1/2 tsp baking powder (0 pt)

1/2 C skim milk (1 pt)

1 Tb. soy flour (.75 pt)

1 Tb. water (0 pt)

6 Tb. Benefiber (0 pt)

1 tsp. cinnamon (0 pt)

1 1/2 tsp. vanilla (0 pt)

2/3 C sugar free apple sauce (1.5 pt)

2 Tb. vegetable oil (6 pt)

2 C crushed Go-Lean/Go-Lean Crunch (1 c each = 5 pt)

1 apple, washed, cored, chopped

ROUNDS UP TO 34 PTS TOTAL

Combine wet ingredients in one bowl and dry in another (except apples). Combine wet and dry and fold in apple. Bake at 350° for 13-15 minutes on a cookie sheet coated with nonstick spray. This makes 20 cookies at 1.7 pts each. The cookies are very "wet" and must be kept in the fridge or they will mold quickly. I find them to be a bit sticky on the outside, but that doesn't bother me. Maybe they could be cooked a bit longer to dry them out bit more.
Modifications: I did make them another time with a combination of Fiber One cereal and Crunch Corn bran cereal, peach apple sauce, no oil, and soy milk instead of skim. They were just as good. This changed them to 1.3 pts each.

Obviously you can change this up a great deal, depending on your tastes and available ingredients. You could use raisins, shredded carrots, and different cereals. I gave you a break down of the points per ingredient so that you can make the necessary calculations as you change things. Use the recipe as just a "guideline" for making your own "cookies"!!

Sorry I don't have the NI for folks other than WW.

THIS IS A GREAT WAY TO USE UP SLIGHTLY STALE CEREAL OR THOSE CEREAL CRUMBS AT THE BOTTOM OF THE BAG!
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Old 06-07-2010, 01:57 PM   #24
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FROM sparkrecipes.com

No Bake Graham Cracker Cheesycake
Submitted by: WANT2BFATFREE

Tastes Similar to Cheesecake without all the calories

15 Minutes to Prepare and Cook


Ingredients
Graham Crackers Low Fat (about 16)
Cream Cheese Fat Free (8 oz.)
Skim Milk (1 cup cold)
Lemon Juice (2 Tbsp)
Instant Vanilla Pudding Sugar Free (1 sm box)
Whipped Topping Fat Free (8 oz)
Lite Cherry Pie Filling (1 can) -(you can substitute with any flavor you like)



Directions
-Line bottom of 9x13 cake pan with whole graham crackers.
-Beat cream cheese until smooth
-Add milk and lemon juice to cream cheese and beat until smooth
-Stir in pudding mix
-Fold in whipped topping
-Spread half of cream cheese mixture over graham crackers
-Repeat with another layer of graham crackers and cream cheese mixture
-Spread Pie filling on top
-Refrigerate overnight (graham crackers will soften)


Number of Servings: 18

Recipe submitted by SparkPeople user SUZIE28.

Number of Servings: 18

Nutritional Info
Servings Per Recipe: 18
Amount Per Serving
Calories: 122.4
Total Fat: 0.7 g
Cholesterol: 2.9 mg
Sodium: 141.5 mg
Total Carbs: 23.7 g
Dietary Fiber: 0.8 g
Protein: 3.1 g


** My modifications**

I've only made this once, but here are my changes. First of all, I only used the first layer of graham crackers on the bottom. I didn't see the point in the second layer and figured I would be better off with less calories. Second.... I skipped the cherry pie filling. I actually bought it and opened it, but thought it tasted pretty artificial, so I skipped it.

With the NI that was given, I figured it to be 2 points per serving, but only 3 points for two servings.

I think it is excellent. It tastes a bit like the Philadelphia Cheesecake filling that is sold in tubs in the refrigerator section... but it is looser. You don't really cut it so much as scoop it. I wondered if the addition of a bit of unflavored gelatic would firm it up enough to serve it as "cake" would work, but I haven't tried it.

I also plan to try it using different flavors of the pudding mix. I'm hoping maybe the cheesecake flavored pudding mix might be nice.. or white chocolate or lemon! I also plan on adding a tsp. of vanilla next time. It was sweet enough, but it seemed like a bit of something would be nice.

A fruit topping of some sort would also be excellent, but I would highly discourage you from wasting money on that horrible canned pie filling. I pretty much thought it would be terrible and I was RIGHT!I also think that this could be made in individual servings in a paper lined muffin pan maybe?? I'm still thinking about how to make this into individual portions that I could freeze. I am the only one eating it at home and it makes a big batch. I suppose I could make it in two 8x 8 pans and freeze one. Of course, that is assuming that this would freeze okay.... haven't tried yet.

Any how.... enjoy!!
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Last edited by pjlla; 06-07-2010 at 02:23 PM.
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Old 06-19-2010, 03:48 PM   #25
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Vegetarian Lasagna

I found this origninally online. It was a Real Simple recipe from 2001. I changed it a lot so I am re-posting it. If you want to see the original recipe here is the link:
http://find.myrecipes.com/recipes/re...cipe_id=524367

I don't know how many points or calories, but we froze half and have had it at 3 meals.

And just to add, I am a vegetarian and dh is a flexetarian (sp?) but neither one of us is a big fan of tofu. So I was hesitant about this, but it is yummy! Start to finish, I got this in the oven in about 25 min.

6-8 ounces mozz cheese shredded--I used closer to 6
3-4 cups prewashed spinach--I used regular, but you can use baby, if using regular pull the stems off
3/4 of a package of no boil lasagna noodles (12 total)
fresh gr. pepper
sea salt
3 T fresh chopped basil
oregano to taste
3 cloves garlic (pressed)
1 diced red pepper
1 md. diced vidalia onion
1 T olive oil
2 eggs
1/2 c grated Parm
1 pound soft tofu, drained.
40 ounces of no sodium tomato sauce

Heat olive oil over med heat. Add onions and peppers and saute until just
soft. Stir in tomato sauce and continue to heat over low.

Lightly beat the eggs. Add the drained tofu, parm cheese, salt (to taste, we are not big salt eaters so I added a tiny bit), pepper to taste, garlic, basil, and oregano. Mix well.

Spray the bottom of 13x9 pan. Put about a a cup of sauce on bottom of pan. Place 4 noodles on top. Put half of tofu mixture on top. Put about half the spinach on top.

Next add 1/3 of remaining sauce. Top with 4 noodles, Tofu, spinach and small amount of mozz. cheese. Add 1/3 of sauce. Place remaining noodles and lightly push down on noodles. (You want it to all be in the pan). Top with remaining sauce and cheese.

Cover with aluminum foil and bake for 35-45 min until noodles appear done. Take top off and continue to bake for 5 more minutes.
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Old 07-15-2010, 08:39 PM   #26
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I've noticed that no one has posted in almost a month, so bump!

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Old 07-22-2010, 06:22 AM   #27
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Hey, I am planning to try out pizza over the weekend.. should be a good hands on exp and would share across if it turns out to be a whammy!
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Old 07-22-2010, 05:06 PM   #28
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What are some good non carb based meatless night meals??

I'm having a hard time coming up with this past pasta or potato based meals.
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Old 07-22-2010, 07:07 PM   #29
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Originally Posted by SandrA9810 View Post
What are some good non carb based meatless night meals??

I'm having a hard time coming up with this past pasta or potato based meals.
Do you eat eggs? Frittatas are pretty easy. There are tons of recipes with lots of different kinds of veggies.

We eat fajitas--with low carb tortillas and beans instead of meat.

We eat a lot of noodle bowls--and just have waaaaaay more veggies in there than noodles. I normally have carbs with every meal, but try to have the vegetables out weigh the carbs. I try to buy pasta that has more whole grains or protein than regular pasta. If I'm making pizza, I use thin crust. If we're having bread, it's usually high fiber whole grain.

Veggie burgers are also pretty easy to make from scratch, and I don't usually have them with bread. There are also tons of different veggie burger recipes. I've also seen lots of recipes with portabella mushrooms--but I don't like mushrooms.

Hope this helps!
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Old 07-22-2010, 08:10 PM   #30
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I'm not doing vegitarian all the time, so eggs and other things are ok in my book.

My biggest problem is I'm trying to create healthy meals for some one who's never had a full well rounded meal. And was never offered good veggies. So I'm trying to think of ways to incorporate some greens into the diet, without it being obivious. I can get him to eat raw spinach because he thinks it's lettuce. I buy the mixed greens and have a salad with our meals. I can buy a few bags of frozen veggies to eat as a meal and be happy, he can't.

Potatoes and corn seem to be the only two "veggies" that he'll eat. Which is not well rounded...

The other hard part is, so many of the "warehouse" style grocery stores don't carry a lot of good for you food. There's only two supermarket chains here that carry all that stuff, and of course costs a bit more. He hates it when I want to go shopping there because everything is expensive. And he doesn't understand why I don't like the food at the other places.
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