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NIKEITNOW4ME's Photo NIKEITNOW4ME Posts: 972
10/23/11 3:13 P

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The Veg Black Bean Cakes recipe was great because I have some canned black beans I need to use up soon :)

"A dream is only a dream unless you take the necessary steps to achieve it." ~Anon

"The pain of discipline is nowhere near the pain of regret." unknown


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10/5/10 11:23 A

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This recipe came from an old issue of Martha Stewart's Everyday Food.

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 inch thick
coarse salt and ground pepper
2 tablespoons grated fresh ginger
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1/4 to 1/2 teaspoon red pepper flakes
4 bone in, skin on chicken breast halves (10 to 12 ounces each)
cooked white rice, for serving

Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.

Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.

Roast until chicken is opaque throughout and registers 160 degrees on an instant read thermometer inserted in the thickest part of the breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

I have an electric oven and cooked the chicken 50 minutes before it registered 160, and it still came out moist.

I hope you enjoy it,

Rebecca

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6/15/10 6:41 P

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Anytime, Sherry! If you have any favorite recipes please feel free to share, I'm always looking for great new recipes, especially casseroles.

SHERRY257's Photo SHERRY257 Posts: 4,881
6/14/10 12:15 P

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Thanks for the great tips and recipes!

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2/16/10 10:22 A

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I tried a new recipe yesterday, I got it from DiabeticConnect.com, and I'm pretty happy with the way it turned out, so I thought I'd share it.

Baked Spinach Supreme

For crust:
1 c reduced-fat bisquick
2 egg whites
1 egg
1/4 c fat-free milk
1/4 c finely chopped onion

For Filling:

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 c fat-free cottage cheese
1/2 c grated parmesan cheese
2 egg whites
1 egg
1 t dried minced onion

In a small bowl, combine the bisquick, egg whites, egg, milk, and onion. Spread into a greased 11-in. by 7-in. baking dish.

In another bowl, combine the filling ingredients. Gently spoon over bisquick mixture.

Bake, uncovered, at 350 for 28-32 minutes or until golden brown and a knife inserted near the center comes out clean. Yield: 6 servings.

I plugged the recipe into SP's recipe calculator, and here's what I came up with. I used 1% milk fat cottage cheese instead of fat free.

Calories: 284
Fat: 12g
Cholesterol: 98mg
Sodium: 877mg
Carbs: 20g
Dietary Fiber: 1g
Protein: 25g

I'm always deficient in my protein, so this helped me tremendously. I think my oven is off, I had to bake it 45 minutes before it was done, and I thought it was really good. Plus, with six servings, I can eat on it all week.

Enjoy, and please let me know if you make it and what you thought.

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2/2/10 10:10 A

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You guys know that I'm a big Hungry Girl fan, I get her daily e-mail and have a couple of her cookbooks on my wish list, and I just made a delicious turkey chili that was featured in one of her e-mails. I made it last winter, but it wasn't spicy enough for me. This time I added more chipotle peppers and adobo sauce, which gives the recipe its kick, and it turned out wonderful! Here's the recipe:

10-Alarm Turkey Chili

Nutritional Stats:

Per Serving, about 1 cup, 172 calories, 3.5g fat, 790mg sodium, 22.5g carbs, 5.5g fiber, 6.5g sugars, 13g protein, points value 3.

*Please note that I didn't run this recipe through SP's recipe calculator, these are the stats that came with the recipe.

HG Heads Up! This recipe is crazy-spicy (in a very good way!). But if you like a little less heat, only use 2 chipotle peppers...

Ingredients:
1 lb raw lean ground turkey
One 29-oz can tomato sauce
One 14.5-oz can diced tomatoes, drained
One 15-oz can chili beans (pinto beans in chili sauce), undrained
One 15-oz can red kidney beans, drained and rinsed
3/4 cup canned sweet corn, drained
4-5 canned chipotle peppers in adobo sauce, chopped, sauce reserved
2 bell peppers (in different colors), chopped
1 large onion, chopped
2 carrots, chopped
2 tsp. minced garlic
2 tsp. Worchestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 oz. VERY dark chocolate (70% cacao), broken into small pieces
salt, to taste
Optional topping: fat-free sour cream

Directions:
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.

Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine.

Cover and cook on high for 2 hours, and the reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6-7 hours straight.)

Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream.

Makes 12 servings

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10/31/09 8:50 A

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I found a great recipe from Skinnyandthecity.com, and I thought I'd post it here. I've made it once and absolutely loved it. I haven't put it through SP's recipe calculator to get more comprehensive nutritional information, I'm just relying on the nutritional information provided with the recipe. I hope you all enjoy it!

Pumpkin Kale Vegetable Soup

Serves 8
Total time: 1 hour

Ingredients:
1 pound canned pumpkin (13-ounce can)
4 cloves garlic, chopped
2 tablespoons olive oil
4 cups low sodium chicken or vegetable stock
3 cups raw kale
2 medium sweet potatoes, peeled and cubed
1 medium white onion, chopped
2 large carrots, chopped
1 large red pepper, chopped
2 celery ribs, chopped
3/4 cup fresh or frozen corn
1 cup edamame, shelled
1/2 teaspoon salt
1/2 teaspoon nutmeg

Cooking instructions:
1. Pour the olive oil into a large saucepan and saute the onion until tender.

2. Add the chicken or vegetable stock, potatoes, kale, carrots, celery, pepper, edamame and corn. Bring to a boil. Reduce heat, cover, and simmer 25-30 minutes.

3. Stir in the pumpkin, salt, pepper, and nutmeg. Cook 5-10 minutes longer.

Nutrition content:
Per serving (1 1/4 cup): 165 calories, 4g fat, 0g saturated fat, 27g carbohydrate, 8g fiber, 6.5g protein, 230mg sodium, 675mg potassium (17% daily need), 29,480 IU vitamin A (590% daily need), 70mg vitamin C (115% daily need).

I found a few problems with the recipe; it never says when to add the garlic, I added it with the onion; it didn't say in the original message to shell the edamame, so I sent the website a question about it and they said it should be shelled, and suggested adding it with the pumpkin so it doesn't overcook, which I did; and it doesn't mention the amount of pepper in the recipe, I just added it to taste.

I hope you enjoy it!

MRSWEIBULL's Photo MRSWEIBULL SparkPoints: (0)
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7/29/09 10:13 P

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I just love the SP recipe functions. Glad you could find something to use some of your favorite ingredients!

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7/29/09 9:07 P

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Tonight I made Vegetarian Black Bean Cakes with Orange-Basil Salsa for dinner, it was one of SP's featured recipes and I thought I'd try it out. I didn't make the salsa, just the black bean cakes. They were delicious and very easy to make. I used store bought salsa with them. I cooked them on my George Foreman Grill instead of baking them in the oven. The recipe makes 12 cakes, 2 per serving, so I'm going to have some yummy leftovers for a while.

Here's a link to the recipe:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=644


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7/22/09 8:33 P

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This sounds tasty! I'll use Truvia instead of sugar and see how it turns out.

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7/22/09 6:23 P

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I found this recipe in today's edition of the Jacksonville Journal-Courier. I don't know that it's necessarily healthy, but I try to cut as much processed food out of my diet as I can, and I love fruit and oatmeal bars, so I may give them a try. I'll let you know how they turn out when I do.

Oatmeal, Raspberry and Peach snack Bars

Start to finish: 2 hours (20 minutes active)
Servings: 16 bars

1/3 cup orange juice
2 tablespoons cornstarch
2 tablespoons, plus 1/2 cup packed light brown sugar, divided*
1 1/2 cups frozen or fresh raspberries
1 1/2 cups diced frozen or fresh peaches
1 1/2 cups quick rolled oats
3/4 cup all-purpose flour
1/2 cup butter, softened
1 teaspoon baking soda
1 large egg, lightly beaten

In a medium saucepan, whisk together the orange juice, cornstarch and 2 tablespoons of the brown sugar. Add the raspberries and peaches, then stir over medium-high until the mixture is simmering and thickened, about 5 minutes. Remove from the heat and set aside to cool.
Heat the oven to 350 F. Coat a 7-by-11-inch (or 9-by-9 inch) baking dish with cooking spray.
In a large mixing bowl, combine the oats, flour, remaining 1/2 cup of brown sugar, butter and baking soda. Mix together with a fork until the dough is crumbly but beginning to hold together. Set aside 1 cup of the mixture.
Mix the egg into the dough remaining in the bowl. Transfer the dough with the egg to the prepared baking dish and press it evenly over the bottom. Spread the reserved fruit filling on top, then sprinkle the reserved crumb mixture over it.
Bake for 30 to 35 minutes, or until lightly browned and bubbling. Transfer the dish to a wire rack to cool completely, about 1 hour. Cut into 16 bars.

Nutrition information per serving (values are rounded to the nearest whole number): 155 calories; 58 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 26 mg cholesterol; 22 g carbohydrate; 2 g protein; 2 g fiber; 87 mg sodium.

*I'm going to use Splenda's brown sugar substitute, so the stats will change a little. I don't know if this will affect the texture, I may use half substitute, half regular brown sugar. I'm also going to use Trop50, which has only 50 calories per cup and half the sugar of regular orange juice.

*Note* I also added this to SparkRecipes, the stats turned out a little different. Here's the link:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=709568


Edited by: CD3326765 at: 7/29/2009 (21:14)
MRSWEIBULL's Photo MRSWEIBULL SparkPoints: (0)
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7/11/09 4:54 P

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Today I bought a Belgian waffle maker and made my no-sugar waffles!

recipes.sparkpeople.com/recipe-detail.as
p?
recipe=681631

My sister created the recipe to help me be able to eat waffles that are super yummy but that have no oil and no sugar. I whipped up a double batch but will make five or six more batches tomorrow to freeze. This waffle iron takes only about 2 minutes to bake a waffle!

The recipe makes 4 Belgian style waffles per batch. I'll freeze 1/2 of the Belgian waffle in a freezer bag for breakfast before work!

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7/10/09 11:44 A

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Hungry Girl also has two cookbooks out, I can't remember the name of the first one, but the second one is called something like "200 Under 200," which literally has 200 recipes that have 200 calories or less. I really want to get that one, I have it on my wishlist at Amazon.com. One of my rewards for exercising regularly is to get a book for myself, that's probably the next book I'll get. I get her daily e-mail to, I'm just hooked!

Rebecca

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7/10/09 10:41 A

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I went to the website also and found some delicious recipes I want to fix. Referred the site to a friend too. Thanks for suggesting it!

MRSWEIBULL's Photo MRSWEIBULL SparkPoints: (0)
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7/9/09 9:31 P

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I have found several recipes there.

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CD3326765 SparkPoints: (0)
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7/9/09 9:05 A

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I don't know if any of you are familiar with HungryGirl.com, but I absolutely love it. I get their daily newsletter, which has great recipes and makes over a lot of high fat/calorie recipes into lower cal/healthier alternatives. They had a recipe today for pumpkin enchiladas that sounds delicious. I'm definitely going to get some pumpkin next time I go to the store and try it. Here's the link:

www.hungry-girl.com/week/weeklydetai
ls
.php?isid=1800


MRSWEIBULL's Photo MRSWEIBULL SparkPoints: (0)
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7/2/09 5:21 P

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I am going to order some Lecithin on Prairie Hill's website. I have a ton of powdered egg. I could share some with you to see how you like using it. I'll be home from my sister's Sunday night.

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7/2/09 6:58 A

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I love breakfast foods, I'd love to try your recipe! I'm not familiar with powdered egg or lethicin, though. Do you know where they're available? We have one health food store in town, I suppose I could start there.

MRSWEIBULL's Photo MRSWEIBULL SparkPoints: (0)
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7/1/09 11:07 P

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Oh that sounds so good. I am going to have to try that!!!

Do you eat breakfast foods? Some people don't. My sister helped me with this idea today for breakfast. You might like it. You'd have to purchase one of the ingredients as it isn't common but I'm going to and it's so worth it! No more oil in baked goods and thus so much less calories and fat!!!

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=681631


Edited by: MRSWEIBULL at: 7/1/2009 (23:08)
 current weight: 149.0 
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7/1/09 9:01 P

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One of my favorite recipes I found on Spark Recipes, it's for Coach Nicole's mini vegetable fritattas. I use italian seasoned tomatoes in them, and they're so good. The cooking time is off, they take more like 45-60 minutes for mine to cook through and get golden on top.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=356514


MRSWEIBULL's Photo MRSWEIBULL SparkPoints: (0)
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6/30/09 5:07 P

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I found these two recipes on "cook yourself thin".

www.mylifetime.com/on-tv/shows/cook-
yo
urself-thin/recipes/chocolate-pavlova


www.mylifetime.com/on-tv/shows/cook-
yo
urself-thin/recipes/stuffed-shells


 current weight: 149.0 
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MRSWEIBULL's Photo MRSWEIBULL SparkPoints: (0)
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6/29/09 9:31 P

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Tomato Pesto Toasty

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=492832

Pumpkin Chocolate Chip Cookies

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=492576

With this recipe, I am going to try it with wheat flour which is so much healthier. Have never done it but my sister has and she says it tastes great.

 current weight: 149.0 
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CD3326765 SparkPoints: (0)
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6/29/09 8:54 A

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I thought this was the perfect forum for us to post our favorite healthy recipes. I have several from HungryGirl.com and SparkRecipes that are my go-to recipes, plus a few that I've created myself.

Please feel free to post your favorite recipes here! I'll be posting mine within the next few days.

Rebecca

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