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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,247
10/14/19 10:41 A

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Great!

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"
Leader "Low Carb Recipes Plus More"


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KOSHIE1's Photo KOSHIE1 Posts: 17,703
10/12/19 3:20 P

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I picked about 2 gallons of tiny unripe tomatoes because it was going to snow. What does one DO with this excess? I created a recipe last night that was AWESOME! We gleefully ate every last bite! And it is SO simple to make! The small amount of sweet dried fruit balances the tart acidity of unripe tomatoes or tomatillos, and the feta cheese creates a creamy, slightly salty "dressing". And tarragon is perfect with mushrooms.

Koshie’s "Summer's Gone" HOT TOMATO SALAD
The tomatoes are better when unripe/green! This is AMAZING!

2 c firm-fleshed tomatoes or tomatillos, in large chunks (~ ¾” cube)
2 c chunked fresh mushrooms (roughly the same size or a bit larger than tomatoes)
2 t chopped fresh tarragon, or ½ t dried
½ c crumbled goat cheese
2 T dried cranberries or other dried fruit, minced
Saute tomatoes until they begin to soften and brown in a VERY hot cast iron or nonstick skillet. Add mushrooms and continue to sauté over VERY high heat until tomatoes begin to fall apart and mushrooms are showing signs of caramelization. Remove to serving bowl and immediately toss with remaining ingredients. Serve.

Edited by: KOSHIE1 at: 11/20/2019 (20:00)
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10/12/19 3:16 P

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Thanks, JoyceAnn for reposting my Brussels Sprouts recipe appropriately!

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3/25/10 7:05 P

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Roasted Brussels Sprouts: buy a bag of frozen ones, partially thaw and cut them in halves through the core.
Put in a bowl and drizzle them with olive oil. Toss with your hand and drizzle with more olive oil. When satisfactorily coated (your tolerance for fats and oils may be different from mine!), spread them out on a baking pan. Sprinkle lightly with garlic salt. Roast in oven on high heat (400 or higher) until they begin to turn brown. Personally, I think the browner the better, but this is a matter of individual taste.
Taste and sprinkle again if needed with garlic salt. Enjoy!




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3/25/10 6:51 P

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can't seem to delete my mistake completely

Edited by: KOSHIE1 at: 3/25/2010 (19:04)
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3/13/10 10:46 A

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Asian Green Bean Stir-Fry Recipe

Ingredients
1 teaspoon oil, sesame 1 pounds beans, green, trimmed and cut into 1-inch pieces 1 pinch pepper, red, crushed 1/2 cup(s) water 1 1/2 cup(s) stir-fry vegetables, frozen, thawed, or 14oz canned, drained and rinsed 1 tablespoon black bean garlic sauce Preparation
1. Heat oil in a large skillet over medium-high heat. Add green beans and crushed red pepper and cook, stirring often, until seared in spots, 2 to 3 minutes.


2. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.

3. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce. Cook, stirring often, until heated through and most of the liquid has evaporated, 1 to 2 minutes.



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12/3/09 4:12 P

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orange ginger carrots


Ingredients
1 16-ounce package peeled baby carrots
2 tablespoons orange juice
1 tablespoon honey
1/2 teaspoon grated fresh ginger
1 tablespoon snipped fresh parsley
Finely shredded orange peel (optional)
Directions
In a covered large saucepan cook the carrots in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.

Meanwhile, in a small bowl stir together the orange juice, honey, and ginger. Drizzle over the carrots; toss to coat.

To serve, transfer the carrots to a serving bowl. Sprinkle with parsley and if desired, orange peel.






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8/13/09 7:44 A

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Taco Skillet


2 pounds lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons Taco Seasoning
14.5 ounce can diced tomatoes, undrained
16 ounces coleslaw mix or shredded cabbage
Salt, to taste
4 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream, optional
Cilantro, optional

Brown the meat with the onion and garlic in a large skillet; drain the grease. Add the seasoning and tomatoes.

Simmer, uncovered, 5 minutes. Add the cabbage and cook, uncovered, 5 minutes, stirring occasionally.

Add salt to taste, if needed. Sprinkle the cheese over the top, cover and cook 2 minutes until the cheese melts. Stir in the cheese. Top each serving with 1 tablespoon sour cream and a pinch of cilantro if desired.

Makes 6 servings



APPROXIMATE NUTRITION INFORMATION PER SERVING:
383 Calories; 24g Fat; 32g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs.





Zucchini and Cheese Bake


4 tablespoons butter, divided
1 cup onion, finely chopped
1 clove garlic, minced
1 1/4 lbs zucchini, 1/8" slices
(about 4 medium zucchini)
1 cup Monterey Jack cheese, shredded
1 egg
1/2 cup sour cream
1 teaspoon salt, or to taste
1/2 teaspoon pepper
1 ounce freshly grated parmesan cheese
Butter or spray a 6x8" baking dish or a 6-cup casserole dish. Melt 1 tablespoon of the butter in a large skillet over medium-low heat. Add the onion and garlic; sauté until the onion is soft and translucent. Transfer to a small bowl.

Melt the remaining butter over medium-low heat in the same skillet. Add the zucchini and cook, stirring frequently until the zucchini is tender. Turn the heat to high very briefly; cook and stir constantly until most of the liquid has evaporated.

Transfer to a food processor and pulse until smooth. Add all the remaining ingredients except the onions and parmesan cheese and pulse to combine. Add the onions and pulse just to combine. Pour into the baking dish. Sprinkle the parmesan cheese over the top. Bake at 350°F for 30 minutes or until golden brown on top and set in the middle.

Makes 4 servings.



APPROXIMATE NUTRITION INFORMATION PER SERVING:
319 Calories; 28g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs.





Fried Eggplant



1 eggplant, about 1 1/4 pounds before trimming
Oil, for frying
Breading mixture:
3/4 cup almond flour
3/4 cup grated parmesan cheese, 3 ounces
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
2 eggs
Combine all the dry ingredients in a pie pan. Break the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one if needed.

Heat the oil in a large skillet over medium heat. Cut the eggplant into twelve 1/4-inch slices. Dip each piece of eggplant in egg to coat, then lightly coat them with parmesan-almond mixture. Fry until golden brown on both sides. Drain them on a paper towel-lined plate.

Makes 6 servings.



APPROXIMATE NUTRITION INFORMATION PER SERVING:
250 Calories; 20g Fat; 12g Protein; 8g Carbohydrate; 4.5g Dietary Fiber; 3.5g Net Carbs






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8/13/09 7:43 A

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Zucchini and Cheese Bake


4 tablespoons butter, divided
1 cup onion, finely chopped
1 clove garlic, minced
1 1/4 lbs zucchini, 1/8" slices
(about 4 medium zucchini)
1 cup Monterey Jack cheese, shredded
1 egg
1/2 cup sour cream
1 teaspoon salt, or to taste
1/2 teaspoon pepper
1 ounce freshly grated parmesan cheese
Butter or spray a 6x8" baking dish or a 6-cup casserole dish. Melt 1 tablespoon of the butter in a large skillet over medium-low heat. Add the onion and garlic; sauté until the onion is soft and translucent. Transfer to a small bowl.

Melt the remaining butter over medium-low heat in the same skillet. Add the zucchini and cook, stirring frequently until the zucchini is tender. Turn the heat to high very briefly; cook and stir constantly until most of the liquid has evaporated.

Transfer to a food processor and pulse until smooth. Add all the remaining ingredients except the onions and parmesan cheese and pulse to combine. Add the onions and pulse just to combine. Pour into the baking dish. Sprinkle the parmesan cheese over the top. Bake at 350°F for 30 minutes or until golden brown on top and set in the middle.

Makes 4 servings.



APPROXIMATE NUTRITION INFORMATION PER SERVING:
319 Calories; 28g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs.






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1/13/09 11:52 A

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Tomatoes Stuffed with Vegetables and Rice ***

Serving Size : 6

6 large tomatoes
2 teaspoons olive oil
1 1/2 cups sliced mushrooms
1 cup chopped onion
1 package frozen spinach -- thawed and drained
3 cloves garlic -- minced
1 teaspoon dried basil -- crushed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon marjoram
pinch cayenne
1/2 cup instant rice
1/4 cup grated Parmesan cheese

Preheat oven to 400ºF. Use tomatoes held at room temperature until fully ripe. Cut a slice from the top of each tomato; remove pulp, leaving a 1/4-inch thick shell; set aside. Chop tomato pulp (makes about 3-1/2 cups). In a large skillet over high heat, heat oil until hot. Add mushrooms and onion; cook and stir until tender, about 10 minutes. Add spinach, reserved chopped tomatoes, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Stir in 1/4 cup Parmesan cheese. Place tomato shells in a 13 × 9 × 2-inch baking pan. Spoon hot mixture into shells, dividing evenly. Sprinkle 1 teaspoon Parmesan cheese on top of each. Bake until tomatoes are hot and filling is golden, about 15 minutes.


Per Serving: 108 Calories; 3g Fat (24.4% calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 251mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



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11/21/08 1:18 P

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Italian Vegetable Bake Recipe
E-mail recipe Print recipe To save this recipe, register now!
Quick Info:
Servings
Vegetarian
Heart-Healthy

Nutritional Info (Per serving):
Calories: 36, Saturated Fat: 0.5g, Sodium: 86mg, Total Fat: 0.5g, Cholesterol: 0.5mg
Recipe Source:
Source: The National Heart, Lung and Blood Institute (NHLBI). The NHLBI does not recommend or endorse any company advertised on this site. Ingredients
28 ounce(s) tomatoes, whole, canned
1 medium onion(s), sliced
1/2 pounds beans, green, fresh, sliced
1/2 pounds okra, fresh, cut into 1/2-inch pieces
3/4 cup(s) pepper(s), green, bell, finely chopped
2 tablespoon lemon juice
1 teaspoon basil, dried, crushed
1/2 teaspoon oregano, dried, crushed
3 medium zucchini, cut into 1-inch cubes
1 medium eggplant, pared and cut into 1-inch cubes
2 tablespoon cheese, grated Parmesan
Preparation
1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 degrees F for 15 minutes.

2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.

3. Sprinkle top with parmesan cheese just before serving.




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11/21/08 12:53 P

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Honey- Glazed Brussels Sprouts with Red Onion
A bit of sweetness tames any harshness in the sprouts.
Ingredients
Serves: Prep: 5min|Cook: 8min |Total: 13min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
12 ounces brussels sprouts, halved
1/2 small red onion, halved and sliced
1/2 cup water, divided
1 tablespoon honey
2 teaspoons canola oil
1/8 teaspoon salt
ground black pepper
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Directions
1. In a skillet, combine the sprouts, onion, 1/4 cup water, honey, oil, and salt. Stir to mix. Cover and set over medium-high heat. Cook, stirring occasionally, for about 8 minutes, or until the sprouts are crisp-tender and glazed. Add scant amounts of the remaining water, if needed, if the bottom of the skillet is browning too fast. Season to taste with pepper.

Serving Suggestions
This is a tasty side with roast pork tenderloin and sweet potato.
Nutritional Facts per serving
CALORIES 76.9 CAL



FAT 2.6 G



SATURATED FAT 0.2 G



CHOLESTEROL 0 MG



SODIUM 95.4 MG



CARBOHYDRATES 12.8 G



TOTAL SUGARS 6.6 G



DIETARY FIBER 3.4 G



PROTEIN 3 G

See more nutritional



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11/21/08 12:51 P

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Artichoke Casserole
I have substituted Triscuits (grated in a blender) for the bread crumbs, and added more artichoke juice and less olive oil. This is a very good dish for holidays when you're on a diet."
Ingredients
Serves: Prep: 10min|Cook: 10min |Total: 20min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
2 cans (14 ounces each) artichoke hearts, drained with 3/4 cup juice reserved
3/4 cup seasoned dried bread crumbs
1 can (6 1/2 ounces) crabmeat, drained, or 1/2 pound fresh lump crabmeat
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
juice of lemon
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon hot-pepper sauce, or to taste
Loading...
Directions
1. Preheat the oven to 400°F. Coat an 11" x 7" baking dish with cooking spray. 2. Combine the artichokes, the reserved artichoke juice, 1/2 cup of the bread crumbs, the crabmeat, 1 tablespoon of the oil, the cheese, lemon juice, garlic, salt, and hot-pepper sauce in the prepared baking dish. Sprinkle with the remaining 1/4 cup bread crumbs and drizzle with the remaining 1 tablespoon oil. 3. Bake for 10 minutes, or until hot and bubbly.

Nutritional Facts per serving
CALORIES 109 CAL



FAT 3.4 G



SATURATED FAT 0.7 G



CHOLESTEROL 17.8 MG



SODIUM 638 MG



CARBOHYDRATES 12.2 G



TOTAL SUGARS 0.5 G



DIETARY FIBER 2.6 G



PROTEIN 7.5 G

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11/21/08 12:49 P

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Honey- Baked Acorn Squash
Just a spoonful of honey helps the natural sweetness of this fall favorite come through. A hint of cinnamon is the perfect topper.
Ingredients
Serves: Prep: 5min|Cook: 1hr 15min |Total: 1hr 20min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 acorn squash, about 1 1/2 pounds
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 pinch of freshly ground black pepper
1 teaspoon olive oil
1 tablespoon honey
Loading...
Directions
1. Preheat the oven to 350°F. 2. Cut the squash in half and scoop out the seeds. Cut each half in half again and place in a 13" x 9" baking dish. 3. Sprinkle the cinnamon, salt, and pepper over each squash quarter. Drizzle with the oil and then the honey. 4. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the squash is lightly golden and tender when pierced with a fork.

Nutritional Facts per serving
CALORIES 94.7 CAL



FAT 1.3 G



SATURATED FAT 0.2 G



CHOLESTEROL 0 MG



SODIUM 150.7 MG



CARBOHYDRATES 22.3 G



TOTAL SUGARS 8.1 G



DIETARY FIBER 2.7 G



PROTEIN 1.4 G

See more nutritional facts
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11/21/08 12:46 P

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Ginger Green Beans

Ingredients
Serves: Prep: 5min|Cook: 12min |Total: 17min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 package (16 ounces) frozen whole green beans
1 tablespoon nondiet tub-style margarine or butter
1/2 cup chopped shallots
1 tablespoon crystallized ginger
1/2 teaspoon grated lemon rind
1/8 teaspoon ground black pepper
Loading...
Directions
1. In a medium saucepan, bring 1" of water to a boil. Place the green beans on a steaming rack and set the rack in the pan. Cover and steam for 7 to 9 minutes, or until the beans are tender. Remove the steaming rack and set aside. Drain the pan. 2. In the same pan over low heat, melt the margarine or butter. Add the shallots and ginger. Saute for 4 minutes, or until the shallots are tender. Add the green beans, lemon 3. rind and pepper. Cook for 1 minute, or until heated through.

Nutritional Facts per serving
CALORIES 49.4 CAL



FAT 1.4 G



SATURATED FAT 0.2 G



CHOLESTEROL 0 MG



SODIUM 21.4 MG



CARBOHYDRATES 6.6 G



TOTAL SUGARS 2.4 G



DIETARY FIBER 1.4 G



PROTEIN 0.9 G

See more nutritional facts
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11/21/08 12:39 P

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Sweet Potato Balls

4 large sweet potatoes
2/3 cup brown sugar Splenda Blend
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups sf shredded coconut {it calls for sweetened, I just mix it with splenda}
1/2 cup Splenda
1 teaspoon ground cinnamon
1 large LC marshmallow per potato ball {http://www.carbsmart.com/lanoubamarsh.htm
l}

Preheat oven to 350 degrees F. Bake the potatoes until tender, then peel and mash them. Stir in the brown splenda, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon.
Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

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11/21/08 12:36 P

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Baked Tomato Pudding

1/2 cup brown sugar Splenda Blend
1 - 16 oz. can whole tomatoes
3 cups chopped LC Bread
1 stick (1/2 cup) margarine {I 1/4 stick butter}
I add a little fresh grated Nutmeg

Place tomatoes in a baking dish, {I squeeze tomatoes
and chopped them up with my hands}
add bread pieces and make sure they are soaked through.
Add splenda and stir.
I cut my butter in little pieces and put on top.
Bake at 350 degrees for 35 to 45 minutes.

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11/21/08 12:15 P

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Velvety Pumpkin Soup With Blue Cheese and Bacon

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes

Yields: 6 servings

2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
1/4 cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/4 teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble.
Ladle soup into bowls. Top with bacon and blue cheese.

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11/20/08 5:07 P

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Raw Veggie Dip

Prep Time: 5 Minutes
Ready In: 5 Minutes

Yields: 12 servings

1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dry Italian-style salad dressing mix
1/8 teaspoon curry powder
1 tablespoon dried minced onion flakes
1 tablespoon dried parsley
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce

In a medium bowl, mix together mayonnaise, sour cream, Italian-style salad dressing mix, curry powder, dried minced onion flakes, dried parsley, lemon juice, salt and Worcestershire sauce. Chill in the refrigerator until serving.


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Creamy Veggie Fondue

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes

Yields: 32 servings

1/4 cup milk
1/4 cup white wine
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/4 cup chopped green onions 1/4 cup frozen chopped
spinach, thawed and drained
1 teaspoon ground dry mustard
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper

In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
Transfer mixture to a double boiler or fondue pot to keep warm while serving.

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Veggie Pate

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes

Yields: 16 servings

1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped 1 stalk celery, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
1/2 teaspoon ground dry mustard

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

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11/20/08 4:54 P

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Fresh Veggie Pockets

Yields: 4 servings

1 (8 ounce) package cream cheese spread
1/4 cup sunflower kernels
1 teaspoon salt or salt-free seasoning blend
4 wheat pita breads, halved 1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

In a bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half.
Layer with tomato, cucumber, mushrooms and avocado.


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11/20/08 4:39 P

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Eggy Veggie Bake

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes

Yields: 4 servings

1 tablespoon olive oil
1 cup sliced halved zucchini
3 green onions, chopped
1/2 sweet onion, thinly sliced
2 roma (plum) tomatoes, chopped
1/2 cup chopped fresh mushrooms
3 cups chopped baby spinach 1/2 lemon, juiced
Worcestershire sauce to taste
hot sauce to taste
garlic powder to taste
salt and ground black pepper to taste
1 1/2 cups liquid egg substitute
1/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

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11/20/08 4:35 P

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Pea & Bacon Salad

1 package frozen peas
1/2 red onion, finely diced
1/2 lb of bacon, cut in small pieces
4 tbsp light mayo
4 tbsp light sour cream

Don't cook the peas, just defrost. Fry the bacon, till crisp, drain and pat off the fat. Add onion, minced garlic & bacon to the peas. Mix mayo and sour cream together and mix in with the above ingredients. Best if it sits for at least 4 hours

Yield: 10 Servings


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TUNA NOODLE CASSEROLE

1 can cream of celery soup
2 cups cauliflower, cooked and well drained (about half a medium head)
2 Tablespoons red pepper (sauted in olive oil to soften a bit)
1/3 cup milk
1 cup peas
12 ounces tuna, drained and flaked
4 ounces cheddar cheese, shredded

Chop cauliflower into bite-sized pieces. In casserole dish, combine soup and milk; stir in cauliflower, peas, red pepper, and tuna.
Cover; microwave on HIGH for 9 minutes or until hot, stirring twice during heating. Top with shredded cheese and microwave on HIGH 1 minute longer or until cheese is melted.

38 net carbs in the whole recipe.



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11/20/08 4:34 P

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SZECHUAN ZUCCHINI

1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp white wine -- or rice vinegar
2 scallions -- chopped
2 cl garlic -- minced
1 tsp splenda
1/4 tsp red pepper flakes -- to taste
1 1/2 lb zucchini -- 750gr
1/4 cup butter

In a medium bowl, blend the water and peanut butter. Stir in the soy sauce, vinegar, all but 1 tablespoon of scallions, garlic, Splenda and hot pepper flakes. Set aside.

Use a vegetable peeler to slice the zucchini into thin ribbons. Saute the zucchini ribbons in the butter until they are al dente, or crisp-tender. Discard the excess liquid and combine the sauce with the hot zucchini ribbons in a heated serving bowl. Garnish with the 1 tablespoon reserved scallions and serve immediately.


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Cauliflower "Mac and Cheese"

Yields 5 servings

1 Cauliflower, head, medium, 5" - 6", fresh
1/4 cup unsalted butter, cut into pieces
1 tsp light mayonnaise
1 tbsp Mustard, deli
1/2 cup grated parmesan cheese

Steam whole head of cauliflower for 15 to 20 minutes.
Drain and place on a pie plate.
Preheat oven to 350 degrees F.
In a mixing bowl, combine mayonnaise and mustard.
Place cauliflower in souffle dish and spread the
mixture over it. Next, dot with pats of butter.
Sprinkle generously with Parmesan cheese.
Bake uncovered, for about 15 minutes, or until
the cheese is brown.

Cheddar or any good melting cheese may be used in place of Parmesan.

Makes 5 servings


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11/20/08 4:33 P

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Cauliflower Kugel

A kugel is a traditional Jewish casserole dish, that comes in both sweet and savory varieties. This savory kugel is a nice side dish with a simple fish course. It could also be served as a vegetarian
main dish.

2 packages, 10 ounces each, frozen cauliflower, thawed (or 1 large cauliflower, well-trimmed, cut in florets and cooked until nearly tender)
1 medium onion, chopped
1 cup cottage cheese
1 cup shredded Cheddar cheese
4 eggs
1 /2 teaspoon salt
1/4 teaspoon pepper
Paprika

Chop the cauliflower into smallish bits – pieces about 1/2 inch or so. Combine with all other ingredients except paprika in a large mixing bowl, and mix very well. Spray an 8" x 8" square baking pan with non-stick cooking spray, and spread cauliflower mixture evenly in it. Sprinkle paprika lightly over the top. Bake at 350°F for 50 to 60 minutes, or until set and lightly browned.

Makes 9 servings, each with 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams. 10 grams protein.


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11/20/08 4:32 P

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Warm Spinach Salad

10 to 12 oz (280 - 335 g) fresh spinach
leaves, rinsed and dried
4 scallions (green onions, spring onions),
green and white parts, thinly sliced
4 slices bacon, fried crisp, drained, crumbled
2 hard-boiled eggs, chopped
1 cup (25 ml) mushrooms, sliced
1 cup (250 ml) bottled fat-free French dressing
Salt and freshly ground pepper to taste
Optional garnishes:
1/2 cup (125 ml) cashew nuts
1 cup (250 ml) small cooked shrimp

Combine the spinach, scallions, bacon, eggs, mushrooms, and optional garnish in a large bowl. Bring the French dressing to a boil in a small saucepan and pour over the salad. Season with
salt and pepper, toss and serve immediately.

Serves 4 to 6



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11/20/08 4:31 P

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Raw Zucchini Salad with Green Olives, Mint, and Pecorino

makes 6 servings

1 1/2 pounds zucchini (3 large or 6 medium)
Kosher salt
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup green olives, pitted and sliced
2/3 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
Block of aged pecorino for shaving
Freshly ground black pepper

Trim the ends of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into 1/8-inch thick ribbons. Toss the ribbons with about 1 teaspoon salt, place in a colander over a bowl,
and set aside for 10 minutes. The zucchini will wilt and soften as the salt leaches out moisture.
Rinse the zucchini under cold running water, pat dry, and place in a large bowl. Add the olive oil, lemon juice, olives, parsley, and mint and toss to coat the zucchini evenly. Taste for seasoning and add more salt if needed. Be careful not to over-season, as the olives are salty.
Arrange the salad on a platter, distributing the olives evenly. Using a vegetable peeler, shave curls of the pecorino over the salad. Finish with a grind of pepper and serve immediately—the salad becomes soggy if it sits too long.


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Marinated vegetables in a baggie

1/2 cup carrots, baby
1 cup cherry tomato
2 teaspoons canola oil -- (or olive)
1 tablespoon minced garlic
1/2 teaspoon salt
1 tablespoon vinegar -- (balsamic, apple cider, etc)

Put everything in a zip lock bag, mix and marinate. Enjoy.


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Cauliflower Au Gratin

1 large head cauliflower, broken into florets
1/4 C. butter, divided
1/2 C. diced onion
1-1/2 C. shredded cheddar
1 C. sour cream
1/4 t. salt
1/2 C. dried bread crumbs

In a saucepan cook cauliflower in boiling salted water for 10 minutes. Drain well.
Combine cauliflower with 2 T. butter, onion, cheese,
sour cream, and salt. Spoon into a 1-1/2 qt. casserole.
Melt remaining butter and toss with bread crumbs. Sprinkle over the cauliflower mixture.
Bake at 350º for 30 minutes or till heated through.

Serves 10-12


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Harvard Beets

1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup white splenda
1 tablespoon cornstarch
salt to taste

Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.


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Blue Cheese Green Beans

4 teaspoons half-and-half cream
1 tablespoon white wine vinegar
1 tablespoon crumbled blue cheese
1-1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
Pinch sugar
2 tablespoons olive oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled

Place the first eight ingredients in a blender; cover and process until combined.
Gradually add oil in a steady stream, processing until smooth; set aside.
Place the beans in a large saucepan and cover with water; bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.

Yield: 4 servings

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Broccoli Bites

3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1- 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer.
Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs.
Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. Thiswill help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350F. Set up a shallow pan
with bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil.

Serve with: HONEY MUSTARD DRESSING
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey 1 Tbsp. + 1
tsp. lemon juice

In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue stirring untl well blended.


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11/20/08 4:28 P

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Broccoli-Onion Deluxe

1 pound fresh broccoli
2 cups frozen small whole onions or 3 medium onions, quartered
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 cup teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 3-ounce low-fat package cream cheese
1/2 cup low-fat shredded cheese
1 cup soft bread crumbs

Slit fresh broccoli spears lenthwise; cut into l-inch pieces.
Cook in boiling salted water till tender.
{or cook frozen broccoli according to package directions}. Drain.
Cook frozen or fresh onions in boiling salted water til tender; drain.
In saucepan melt 2 tablespoons butter or margarine;blend in the flour, salt, and pepper.
Add milk; cook and stir til mixture is thickened and bubbly.
Reduce heat; blend in cream cheese til smooth.
Place broccoli and onions in a quart casserole.
Pour sauce over broccoli and onions. Mix lightly.
Top with shredded cheese.
Pour the remaining 2 tablespoons melted butter or margarine over the soft bread crumbs on top of casserole.
Bake casserole in 350 degree oven about 40 to 45 minutes or til heated through.

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Stuffed Onions

6 large yellow onions
6 slices smokey bacon
6 sprig fresh rosemary
6 to 8 tablespoons heavy cream
1 to 1-1/2 cup fresh shredded Parmesan Cheese,
1 garlic clove, chopped

Preheat oven to 400 degrees. Peel the onions; pour water into a large saucepan and cook for about 30 minutes or until done. Set aside to cool. Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact,
to make a container for stuffing. Chop the onion insides and tops and place back in pan. Saut? with olive oil; add garlic, fresh chopped rosemary, cook for about two minutes, than add cream and Parmesan cheese; set aside. Wrap bacon around each onion and seal with rosemary sprig. Stuff onions with the cheese mixture. Put into casserole dish and sprinkle with parmesan cheese. Bake for 15 to 20 minutes.


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Brussell Sprouts Gratin

1 pound Brussels sprouts
2 ounces bacon
1 tablespoon unsalted butter, for greasing gratin dish
1/2 cup heavy cream
1 tablespoon fresh bread crumbs
4 tablespoons unsalted butter, in bits

PREHEAT OVEN TO 375F. Prepare the Brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice-cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts-bacon mixture and dot with breadcrumbs and butter. Bake for 20 minutes or until hot.

6 Servings

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Crab-Filled Veggie Bites

12 cherry tomatoes
12 fresh snow peas
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2 tablespoons reduced-fat spreadable cream cheese
1 tablespoon finely chopped green onion
2 teaspoons reduced-fat sour cream
2 teaspoons chili sauce
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish

Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge. In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.

Yield: 2 dozen.


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Parmesan and Garlic Asparagus

1/4 c good quality olive oil
3-4 cloves garlic, minced

Heat on low for approximately 30 minutes to infuse the oil.
1 lb or more trimmed asparagus
1/3 cup grated parmesan cheese (not the powdered kind)
sea salt
bacon crumbles, optional

Line a jelly roll pan with foil. Place trimmed asparagus in a single layer.
Pour just enough of the oil to coat lightly. Be sure and include some of the garlic. Sprinkle with sea salt. Bake in a preheated oven of 425* for around 4 minutes. Top with cheese (& bacon if desired) and bake an additional 3 minutes or so. Should still be "crisp".

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Asparagus Mornay

1 1/2 pounds fresh asparagus, trimmed
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half and half cream
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons crushed butter-flavored crackers

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 to 8 minutes; drain. Arrange spears in the bottom of a greased 1
1/2 quart baking dish; set aside and keep warm. In a small saucepan, melt butter over low heat. Add flour; cook and stir for 1 minutes. Whisk in the
cream, bouillon, nutmeg and salt; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 inches from the heat for 3 to 5 minutes or until lightly browned.

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BBQ Green Beans

3 cups fresh green beans, cooked or two cans, drained
1 small onion, chopped
1/3 cup brown sugar
1 tbsp. Worcestershire sauce
4-6 slices bacon
1/2 cup ketchup
1 small can mushroom pieces, optional

Fry bacon with onion drain and crumble. Add ketchup,
brown sugar, and Worcestershire sauce. Simmer. Pour
over green beans. Bake 350° for 20 minutes.


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Vegetarian Penne

SERVINGS: 6-8

2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Directions:

Cook pasta according to package directions.
Meanwhile, in a large skillet, sauté the
onion, summer squash, zucchini, mushrooms
and garlic in butter until tender.
In a small bowl, whisk the flour, seasonings
and cream until smooth; add to the skillet.
Cook for 2-3 minutes or until thickened. Drain
pasta and add to vegetable mixture. Cook for
2-3 minutes or until heated through.

Yield: 6-8 servings.

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Sounds really yummy Joyce. Thanks.



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Roasted Brussels Sprouts with Toasted Almonds Favorites


Roasted Brussels Sprouts with Toasted Almonds Favorites
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side dishes


POINTS® Value: 3
Servings: 4
Preparation Time: 8 min
Cooking Time: 22 min
Level of Difficulty: Easy
Roasting vegetables brings out their natural sweetness. Try this same method with other thick-cut vegetables such as onion wedges, pepper chunks and carrot sticks.


Ingredients
20 oz Brussels sprouts, trimmed of outer tough leaves and cut in half lengthwise
2 tbsp olive oil, extra-virgin
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp black pepper
2 tbsp sliced almonds, natural-flavor
Instructions
Preheat oven to 425ºF.


In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; toss to mix and coat and then spread on a nonstick baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.


Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with cooked Brussels sprouts and serve hot. Yields about 2/3 cup per serving.






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Broccoli Sauté with Garlic and Olive Oil

This recipe serves: 4

1 tablespoon olive oil
1 teaspoon crushed garlic
4 cups broccoli florets
salt to taste
freshly ground black pepper



1. Heat the olive oil in a 10" skillet over medium-low heat.
2. Add the garlic and cook for 1 minute.

3. Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender. Remove from the skillet and serve.


Serving Size: about 1 cup


Number of Servings: 4
Per Serving
Calories 51 Carbohydrate 4 g
Fat 4 g Fiber 2 g
Protein 2 g Saturated Fat 1 g
Sodium 19 mg

SEE ALL THE FACTS



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Cook time: 40 mins

Yield: 8 servings
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Roasted Brussels Sprouts with Cumin

This recipe serves: 8

1 pound red onions, peeled and cut into 1-inch chunks
2 pints brussel sprouts, trimmed, halved
2 small zucchini, halved lengthwise and cut into 1-inch chunks
2 tablespoons olive oil
1 tablespoon cumin seeds
salt and pepper, to taste



1. Heat the oven to 400°F. Combine the onions, brussel sprouts, zucchini, olive oil, cumin seeds, salt and pepper in a large bowl and toss well.
2. Transfer the vegetables to two baking sheets and roast until softened slightly and lightly browned, about 40 minutes.

3. Transfer to a serving dish and serve warm or at room temperature.

Serving Size: 3/4 cup


Number of Servings: 8
Per Serving
Calories 83 Carbohydrate 11 g
Fat 4 g Fiber 3 g
Protein 3 g Saturated Fat 0 g
Sodium 133 mg

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Farmgirl GREEN TOMATO RELISH

(Green Tomato Salsa/Relish. Not one to waste anything, I plucked the last green tomatoes from the vines yesterday and made up a double batch of Farmgirl Green Tomato Relish (which is more like a salsa to me) and it is absolutely DELISH! )

2 lb green tomatoes cored and chopped (but not peeled)
1 lb onions, chopped
3/4 lb red peppers cored and chopped (not peeled)
1/2 lb tart cooking apples cored and chopped (not peeled)
6 cloves garlic finely dhipped
1 cup apple cider vinegar
4 jalapenos cored seeded finely chopped
2 tablespoons chopped cilantro
1 teaspoon ground cumin

Combine tomatoes, onions, peppers,apples, garlic, vinegar, salt in large non reactive saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened (about one hour). Stir in jalapenos, cilantro, and cumin, and simmer 5 more minutes. Puree using hand blender or non electric potato masher (I like salsa chunky so I used my potato masher and it works fine).

If canning, return the mashed relish to a boil then ladle into hot jars leaving 1/4 in. head space. Process 15 minutes in boiling water canner. Store in a cool dark place. I don't can, so I put it in freezer containers as I'd made a double recipe.

I found this recipe at Farmgirl.com On that site it listed 10 calories per tablespoon, but not much else in the way of nutritional info. I think it's probably reasonable in the carb and fiber departments.

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Annie Somerville's Summer Beans with Cherry Tomatoes and Tarragon

This recipe serves: 4 6 8

2 shallots,thinly sliced
2 tablespoons Champagne vinegar or white wine vinegar
salt to taste
1 pound fresh beans any kind or a combination of green and yellow types
3 tablespoons extra virgin olive oil
1 tablespoon fresh, coarsely chopped tarragon
freshly ground black pepper
2 tablespoons sherry vinegar or red wine vinegar
1 cup halved cherry tomatoes



1. In a medium-size bowl, toss the shallots with the champagne or white wine vinegar to draw out their pink color.
2. Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.

3. Immediately toss the hot beans with the olive oil, shallots, tarragon, 1/2 teaspoon salt and pepper. The beans will soak up the flavors as they cool to room temperature.

4. Just before serving, add the sherry or red wine vinegar and toss in the cherry tomatoes.

5. Adjust the salt and pepper to taste.


Serving Size: about 1 cup


Number of Servings: 6
Per Serving
Calories 93 Carbohydrate 8 g
Fat 7 g Fiber 3 g
Protein 2 g Saturated Fat 1 g
Sodium 197 mg

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Recipe Summary
Prep time: 20 mins

Cook time: 35 mins

Yield: 6 servings
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Rated by 4 visitors
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This recipe is...


rich in veggies
rich in dairy
lower in fat




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Tomato Soup with Basil-Parmesan Cream

This recipe serves: 6 12

1/2 tablespoon olive oil
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large onion, chopped
10 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
3 cups low-sodium chicken broth or vegetable broth
1/4 cup chopped, fresh basil leaves
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream



1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.

4. Blend the basil, Parmesan cheese and sour cream together and set aside.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup in bowls with a dollop of basil-Parmesan cream.


Serving Size: about 1 1/2 cups


Number of Servings: 6
Per Serving
Calories 114 Carbohydrate 16 g
Fat 4 g Fiber 4 g
Protein 6 g Saturated Fat 1 g
Sodium 271 mg

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Sautéed Kale with Garlic, Onions and Lemon

This recipe serves: 4

1 tablespoon olive oil
1/4 cup diced, onion
1 teaspoon minced garlic
4 cups kale, washed
salt to taste
freshly ground black pepper
juice of 1 lemon



1. Heat the olive oil in a 10" skillet over medium-low heat.
2. Add the onions and cook until tender but not brown, about 2 minutes. Add the garlic and cook for 1 minute more.

3. Add the kale, salt and pepper and toss with the olive oil and garlic until the kale begins to wilt, about 2 minutes. Squeeze the lemon juice over the mixture. Remove from the skillet and serve.


Serving Size: about 1 cup


Number of Servings: 4
Per Serving
Calories 71 Carbohydrate 8 g
Fat 4 g Fiber 2 g
Protein 2 g Saturated Fat 1 g
Sodium 32 mg

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White Elephant Eggplant

here's the recipe I'm using from the curry sauce bottle:

1/2 cup diced onion
2 Tbsp veg oil
1 pound shrimp, peeled and deviened
1 pound scallops
1/4 cup Patak's Curry Paste
1/2 cup diced, canned tomatoes
3/4 cup water
hot pepper (my addition)
hot cooked rice

Saute onion in oil. curry paste, cook 1 minute, add tomatoes and water. Simmer for 25 minutes. Add seafood and simmer 10-15 minutes until cooked through. Serve over rice.


Edited by: DEBBEV at: 9/21/2008 (19:33)


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Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 104.9
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 21.1 mg
Total Carbs: 21.6 g
Dietary Fiber: 6.4 g



Homestyle Succatash
Side Items Low Fat Low Fat Side Items Dinner Side Items Dinner Submitted by A*MINI*ME

Yum .. Yum Fresh succatash
13 Minutes to Prepare and Cook



Ingredients



Tomato, fresh 1, 1 serving (remove)
Canned Lima Beans, 1/2 cup, G.V., .25 serving (remove)
Okra, Fresh, G.V. ,1/2 cup or 5 pods, .25 serving (remove)
Corn, canned sweet whole kernel 1/2 cup, .25 serving (remove)



Directions

pan broil on stovetop until warm & tomato is done.
Add onion, garlic, salt & pepper according to taste.

Number of Servings: 1




Deb & Yeti
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Crunchy Stuffed Zucchini Boats




Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings, 1 stuffed zucchini half each




Ingredients:
2 medium zucchini (6 to 8 inch each), parboiled
1/2 cup finely chopped mushrooms
1/4 cup chopped onion
1/4 cup chopped tomato
2 tsp. oil
20 PREMIUM Unsalted Tops Saltine Crackers, finely crushed, divided
1/2 tsp. dried oregano leaves
1/4 tsp. garlic powder
2 Tbsp. margarine or butter, melted


Preparation:
PREHEAT oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
CHOP zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.
BAKE 20 to 25 min. or until heated through.




Nutrition (per serving)


Calories 160
Total fat 10g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 210mg
Carbohydrate 17g
Dietary fiber 2g
Sugars 3g
Protein 3g
Vitamin A 10%DV
Vitamin C 15%DV
Calcium 2%DV
Iron 6%DV








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DEBBEV's Photo DEBBEV Posts: 5,332
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LAST NIGHT I HAD DREAMFEILD PASTA MIXED IT WITH FRESH VEGGIES FROM GARDEN,STEAMED THE VEGGIES,MIXED IT WITH A LITTLE BUTTER,TOPPED IT WITH PARM.CHEESE.
TURNED OUT GREAT! 12 CARBS



Deb & Yeti
Olive Branch, Ms.

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DENISEA1's Photo DENISEA1 Posts: 8,379
8/18/08 3:42 P

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I MADE THIS RECIPE,IT'S VERY GOOD

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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (30)
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Ricotta Stuffed Zucchini SUBMITTED BY: alc458 PHOTO BY: alc458

"This appetizer is quick to prepare and delicious."

RECIPE RATING:

Read Reviews (14)
Review/Rate This Recipe

----------------------------------------
----------------------------------------

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

SERVINGS (Help)
Servings
US METRIC



INGREDIENTS (Nutrition)
2 zucchini, halved lengthwise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutritional Information
Ricotta Stuffed Zucchini
Servings Per Recipe: 4

Amount Per Serving

Calories: 83

Total Fat: 4.4g
Cholesterol: 16mg
Sodium: 701mg
Total Carbs: 4.2g
Dietary Fiber: 1g
Protein: 7.1g
VIEW




Edited by: JOYCEANN2 at: 8/18/2008 (09:05)

Support our troops
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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (30)
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Roasted Garlic and Garlic Oil

Makes 2 2/3 cups garlic oil and 2/3 cup garlic mash

4 large heads garlic

3 cups olive oil

4 sprigs fresh rosemary or thyme

2 teaspoons black peppercorns

Preheat the oven to 300 degrees.
Break the garlic heads into quarters with skins intact. Do not peel the cloves.
Place quarters in a small ovenproof casserole dish. Pour olive oil over garlic to cover. Add herbs and pepper. Cover.
Bake slowly for about one hour until the cloves are soft.
Cool. Strain the garlic oil into a bottle and store at room temperature.
Squeeze the garlic from the skins and mash. Place in an airtight container and refrigerate for up to three weeks.
Use garlic mash in soups, stews, egg dishes, or pizza. Spread on baguette slices for garlic bruschetta, and on grilled chicken or roasted meats. You can substitute garlic oil, which has a subtle hint of garlic plus rosemary or thyme, in any dish that calls for olive oil. You can also use garlic oil to roast tomatoes, drizzle on grilled vegetables, or moisten cooked pasta.

Per serving (1 teaspoon plus 1 teaspoon garlic mash): 45 calories, 0.2 g protein, 1 g carbohydrate, 4.5 g fat, 0.6 g saturated fat, 3.3 g monounsaturated fat, 0.4 g polyunsaturated fat, 0 mg cholesterol, 0 g fiber, 0.5 mg sodium. Calories from fat: 90%.

Originally



Support our troops
2/07 191 highest 197 on 2008
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my.sparkpeople.com/JOYCEANN2 leader of lcr plus teams.sparkpeoplecom/LowCarb
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ttes


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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (30)
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Asian Broccoli Stir Fry
Recipe Feedback: User Rating Be the first to write a review

By Laura Dolson, About.com

Updated: March 30, 2008

About.com Health's Disease and Condition content is reviewed by our Medical Review Board

See More About:low carb vegetable recipeslow carb asian foodlow carb broccoli recipesbroccoli recipes
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Grilling Recipe
This broccoli goes with almost any meal. We like it with Five Spice Chicken.
Ingredients:
1 bunch broccoli - cut into florets, stem peeled and chopped
1 T oil (see tip)
2 cloves garlic, minced, grated, or pressed
2 teaspoons grated fresh ginger (see tip)
2 Tablespoons soy sauce
1 Tablespoon dry sherry
2 teaspoons sesame oil
1 teaspoon equivalent artificial sweetener
3 Tablespoons toasted slivered almonds
Preparation:
1) Lightly steam broccoli, or microwave in a covered container in small amount of water for 3 minutes.

2) While that is happening, if the almonds aren't toasted, you can do that in the skillet you're going to use for the broccoli - either in a dry pan or a small amount of oil.

3) Combine soy sauce, sesame oil, sherry, and sweetener.

4) Heat the oil in a wok or large skillet. What kind of oil should I use?

5) Stir-fry the broccoli in hot oil for 1-2 minutes, until almost tender. Push to the edges of the pan.

6) Put ginger and garlic in the center of the pan (add a little more oil if need be), and saute 30-60 seconds, until fragrant. Tips for using fresh ginger

7) Put sauce in the pan, and toss all ingredients together. Top with almonds.

Nutritional Information:Each of 6 servings has 4 grams effective carbohydrate plus 3 grams fiber, 3 grams protein, and 86 calories.
User Reviews


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DEBBEV's Photo DEBBEV Posts: 5,332
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Nutritional Info
Servings Per Recipe: 5
Amount Per Serving
Calories: 76.7
Total Fat: 3.6 g
Cholesterol: 1.1 mg
Sodium: 116.2 mg
Total Carbs: 9.8 g
Dietary Fiber: 1.7 g
Protein: 1.7 g
See Full Information


Ingredients Details


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Mashed Garlic Cauli taters
Side Items
Submitted by DEBBSMITH

1 WW point You can't tell the differance!


Ingredients

Garlic to taste
1 1/4 cup mashed potato flakes
8 oz frozen steamed cauliflower
1 1/2 c. water or broth, or desired consistency is achieved
1 tbsp Brummel & Brown or light margerine


Directions
blend garlic, cauliflower, potato & Brummel & brown. Heat & serve like mashed potatoes.

Serving size - 1/2 C.

Number of Servings: 5

Recipe submitted by SparkPeople user DEBBSMITH.
Number of Servings: 5




Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

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GRANDMAAMIE's Photo GRANDMAAMIE Posts: 44,049
3/13/08 6:09 P

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Oatstanding Veggie Patties!


(1 patty: 70 calories, 0.5g fat, 585mg sodium, 16g carbs, 5g fiber, 3g sugars, 4g protein = 1 Point)




These patties are sooooo good you can pop 'em straight -- or feel free to enjoy on some healthy bread, lettuce or cabbage "bun", or rolled in a high-fiber tortilla!



Ingredients:

1/3 cup regular oats (not quick or instant)

1 cup diced onion

1 cup diced red and green peppers

1 cup diced mushrooms

1 cup diced green beans

1/2 cup Fiber One bran cereal (original)

1/4 cup Egg Beaters, Original

2 tsp. low sodium soy sauce

1 tsp. salt

pepper



Directions:

In a blender or food processor, grind Fiber One to a breadcrumb-like consistency and set aside. Next, add 1/3 cup boiling water to oats and set those aside as well. In a large pot sprayed with nonstick cooking spray, cook vegetables for five minutes on medium heat, stirring occasionally. Remove pot from heat and transfer veggies to a large bowl; allow to cool for several minutes (blot excess moisture with a paper towel). Stir in oatmeal, ground Fiber One, soy sauce, salt and Egg Beaters. Add pepper per your taste. Make sure mixture is well blended. One by one, form mixture into 5 balls and flatten into patties. Allow patties to cool and set in the fridge for at least 1 hour. Cook patties on a skillet sprayed with nonstick cooking spray over medium heat for about 3 - 4 minutes per side (flip 'em gently so they keep their shape). Load ‘em up with your favorite burger condiments like pickles, ketchup, light cheese and zesty mustard! Serves 5.

FROM HUNGRY GIRL






.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(•*¨. ♥.•*¨)
{¸.•´+*+AMIE+*+*+{¸ ;.• .•*¨}.•* .**+* SORRY ABOUT CAPS NOT YELLING VERY POOR EYE SIGHT DIABETIC +++++ HUGGS

Stop living life for what's around the corner and start enjoying the walk down the street.
***************************

NEVER LOOK DOWN AT ANYONE UNLESS YOUR HELPING THEM UP!
****************************

This life is yours. Take the power
to choose what you want to do .


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DENISEA1's Photo DENISEA1 Posts: 8,379
2/15/08 3:24 P

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broccoli with lemon ginger sauce
2servings
4.2carbs

1 head broccoli
1/3 cup mayo
3Tbsp.
heavy cream
2Tbsp.lemon juice
1/4teas.ground ginger

wash and cut broccoli into spearsand cook
mix mayo,cream,lemon juice,ginger heat slowly,stirring constantly
pour sauce over broccoli and eat

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DEBBEV's Photo DEBBEV Posts: 5,332
2/13/08 12:41 A

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Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 37.2
Total Fat: 1.0 g
Cholesterol: 0.3 mg
Sodium: 46.6 mg
Total Carbs: 6.2 g
Dietary Fiber: 2.7 g
Protein: 1.8 g ---- 1 point

Cauli - toes
Side Items Low Fat
Submitted by DEBBSMITH_08

a good low fat substitute for mashed potatoes
6 Minutes to Prepare and Cook


Ingredients

1/3 cup dry mashed potato flakes(or cream cheese)
12 oz frozen, cooked Cauliflower
1/2 cup water


Directions
Steam the bag of Cauliflower in the microwave for about 5 minutes. Put 12 oz in a blender, then add 1/3 c. dehydrated potato flakes with 1/2 cup water. Blend well. Serving size is 1/2 cup. Enjoy!

Number of Servings: 4

NI based on potato flakes


Edited by: DEBBEV at: 2/13/2008 (00:44)


Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

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CD1259906 Posts: 7,479
2/11/08 6:31 P

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Rainbow Pepper Saute


Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken. Reader Maggie Poppa from Yorkshire, England, contributed the recipe.

Servings: 12 servings, 1/4 cup each
Total Time: 50 minutes
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Diabetes Appropriate


Ingredients:

Rainbow Pepper Saute
2 tablespoons extra-virgin olive oil
2 medium onions , chopped
6 red, yellow and/or orange bell peppers , seeded and cut into 2-inch slivers
1 teaspoon dried oregano
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste


Steps:

1: Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring often, until softened, 3 to 5 minutes. Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes. Stir in oregano, salt and pepper; cover. Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn't burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature.


Nutrition: (Per serving)

Calories - 47
Carbohydrates - 6
Fat - 2
Saturated Fat - 0
Monounsaturated Fat - 2
Protein - 1
Cholesterol - 0
Dietary Fiber - 1
Potassium - 168
Sodium - 51
Nutrition Bonus - Vitamin C (190 daily value), Vitamin A (20 dv).

Cover and refrigerate for up to 4 days.

DONNAROSE1's Photo DONNAROSE1 SparkPoints: (52)
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2/10/08 5:32 P

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Hi Everybody, Here is a wonderful recipe for Broccolini Almondine from Womens World.

3 Tabls. almonds sliced
2 Tabls. Extra Virgin Olive Oil
1/2 tsp.fennel seeds crushed
1/2 tsp.salt
1 1/2 lbs. of Broccolini, trimmed
sweetened dried cranberries
1/3 cup of white wine or chicken broth
--------------------------
In a nonstick skillet over med to high heat cook almonds stirring until golden about 1-2 min. reserve.

In same skillet heat oil,fennel seeds and salt stirring until fragrant, about 1-2 min.

Add broccolini and wine and cover and cook for 10-12min.

Sprinkle with Almonds and Sweetened dried cranberries if desired.

Very easy and Deelicious

Donna


Donna


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DEBBEV's Photo DEBBEV Posts: 5,332
2/9/08 10:37 P

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Turnip Greens with Veggies
Side Items
Submitted by DEBBSMITH_08

A refreshing & healthy change
20 Minutes to Prepare and Cook


Ingredients

Turnip Greens, 2 cup, chopped (remove)
*Squash, summer, scallop, raw, 1 cup slices (remove)
Onions, raw, .25 large (remove)
Italian Salad dressing, 3 tbsp (remove)
Turnips, .5 medium (remove)


Directions
Steam on med. low until onions are translucent.

Number of Servings: 1
Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 295.9
Total Fat: 22.0 g
Cholesterol: 0.0 mg
Sodium: 434.4 mg
Total Carbs: 24.5 g
Dietary Fiber: 5.3 g
Protein: 4.5 g





Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Co Leader ~ Poodle Club

http://www.sparkpeople.com/myspark/gro
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DEBBEV's Photo DEBBEV Posts: 5,332
1/27/08 4:36 P

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Pumpkin Bisque
Side Items Thanksgiving Soup
Submitted by TABBYKAT75
125 Minutes to Prepare and Cook


Ingredients

1 tablespoon peanut oil
1/3 cup finely chopped onions
1/3 cup finely chopped celery
1 teaspoon fresh thyme
1 bay leaf
1 medium size pumpkin (about 3 pounds)
salt to taste
freshly ground black pepper
about 1 quart Basic Chicken Stock , or low-sodium canned
2 tablespoons Toasted Pumpkin Seeds, optional

Directions
1. Preheat oven to 350°F.
2. Pierce the pumpkin several times and cook in the microwave on high power for 3 to 5 minutes until the shell softens. Cut the pumpkin in half, scoop out the seeds and reserve them for making the Toasted Pumpkin Seeds. Place the pumpkin halves cut-side down on a baking sheet. Bake in the preheated oven until tender and easily pierced with a fork, about 40 minutes. Let cool. Reserve the juice on the baking sheet.
3. Scoop the pulp out of the pumpkin skin with a spoon and set aside.
4. Heat the peanut oil in a deep saucepan over low heat. Add the onions, celery, thyme and bay leaf. Season lightly with salt and pepper and cook for 10 minutes.
5. Add the pumpkin pulp and the chicken stock and bring to a boil over high heat.
6. Reduce the heat and simmer until the onion and celery are completely tender, about 15 minutes.
7. After removing the bay leaf, puree the mixture in a blender, in batches, being careful not to overfill the blender.
8. Reheat the bisque. Add stock if it is too thick.
9. Serve hot, sprinkled with the Toasted Pumpkin Seeds.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 156.9
Total Fat: 5.4 g
Cholesterol: 4.8 mg
Sodium: 271.0 mg
Total Carbs: 22.0 g
Dietary Fiber: 3.1 g
Protein: 7.0 g

Number of Servings: 6



Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Co Leader ~ Poodle Club

http://www.sparkpeople.com/myspark/gro
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DEBBEV's Photo DEBBEV Posts: 5,332
1/27/08 1:15 P

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Wow, congrats Em. You did do well.



Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Co Leader ~ Poodle Club

http://www.sparkpeople.com/myspark/gro
ups_individual.asp?gid=8800

EMBUSBY's Photo EMBUSBY SparkPoints: (0)
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1/27/08 9:34 A

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I had grilled mushrooms as my side dish at Logans last night. They were done on a skewer with a touch of salt and no extra oil (per my request)...They were awesome. I never would have thought of that on my own. I had a sirloin steak (lean and I ate 1/2 and saved the rest), and a sweet potatoe with just salt. I skipped the rolls and had 10 peanuts. I thought I did well!

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DEBBEV's Photo DEBBEV Posts: 5,332
1/26/08 2:16 P

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I like to combine yellow squash & zucchini in a pan with EVOO, garlic & onion; cover, sauté' on med. low
until veggies are fork tender & onion is semi translucent.

Edited by: DEBBEV at: 1/26/2008 (14:20)


Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Co Leader ~ Poodle Club

http://www.sparkpeople.com/myspark/gro
ups_individual.asp?gid=8800

CD1259906 Posts: 7,479
1/26/08 1:36 P

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Grilled Zucchini

Ingredients
2 medium zucchinis, sliced lengthwise about 1/2 inch thick
2 teaspoons olive oil
salt, to taste
pepper, to taste

Cooking Instructions
1. Preheat the grill to medium.
2. Brush the zucchini slices with the olive oil on each side. Season lightly with salt and pepper.
3. Grill until tender, about 3 to 4 minutes per side. To serve, cut the slices on the diagonal into thin strips.


Nutrition Facts
Serving Size: 2 slices of zucchini
Calories 35
Total Fat 2 g
Saturated Fat 0 g
Protein 1 g
Total Carbohydrate 3 g

EMBUSBY's Photo EMBUSBY SparkPoints: (0)
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10/23/07 10:54 P

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Thanks Arts. I have been busy working, but I think I'll give it a try tomorrow!

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ARTSTURTLE's Photo ARTSTURTLE Posts: 250
10/23/07 9:54 P

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love the adjustments. They definately worked

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EMBUSBY's Photo EMBUSBY SparkPoints: (0)
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Sounds good. To adapt for core and make it lower in fat, I would sub FF sour cream (Breakstone brand is good) and 1/2 package of ranch seasoning (the dry stuff). I'll try it this way and let you know if it comes out good or not. Emily

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DEBBEV's Photo DEBBEV Posts: 5,332
10/20/07 8:32 P

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Quick Spinach side dish

Cook one box(10oz.) spinach, drain and chill (i left mine hot.)

Mix with:
3 T. parmesan cheese
3 T. Ranch dressing, I used Walden farms
1/2 C. sour cream
1/2 t. dried basil
1/2 t. garlic powder.

Mix well and serve...good cold but I liked it warm.



Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Co Leader ~ Poodle Club

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DEBBEV's Photo DEBBEV Posts: 5,332
10/20/07 3:45 P

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Garlicky Eggplant and Green Beans
Day 5 - Serves 2
Crock Cooker Glazed Chicken
Day 6 - Serves 2
INGREDIENTS:
1/2 pound fresh green beans, trimmed and chopped
1/2 pound eggplant
1 tablespoon rice wine
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
1/2 tablespoon Hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
Dash of powdered ginger
1 1/2 tablespoons vegetable oil
2 cloves garlic, pressed
2 green onions, chopped (optional)
COOKING INSTRUCTIONS: Trim ends from eggplant; cut eggplant into 2 long strips, then cut strips into 2-inch pieces.
In a small bowl, combine rice wine, rice vinegar, soy sauce, Hoisin sauce, sesame oil, sugar and ginger; set aside.
Heat the oil in a skillet with a tight-fitting lid over medium-high heat; cook eggplant and green beans for about 5 minutes, or until they start to brown.
Add garlic and cook for 1 minute. Reduce heat and add sauce; blend well. Cover and cook for 3 to 4 minutes, until ingredients blend and vegetables soften.
Garnish with chopped green onions and enjoy!
LC SERVING SUGGESTION: Serve with Cauli-Rice (see directions, Day 3).
SERVING SUGGESTION: Serve with brown rice instead of Cauli-rice.
KOSHER: No changes necessary.
GLUTEN FREE: Use gluten free soy sauce. If you Hoisin sauce is not gluten free simply replace with the same amount of soy sauce.
INGREDIENTS:
3 ounces canned frozen orange juice concentrate, thawed (must be CONCENTRATE, not REGULAR OJ)
2 boneless skinless chicken breast halves
Dash of marjoram
Dash ground nutmeg
Dash garlic powder
1 tablespoon water
3/4 tablespoon cornstarch
COOKING INSTRUCTIONS:
In a shallow bowl, combine thawed orange juice concentrate (NOT regular orange juice) along with the marjoram, nutmeg and garlic powder; dip each chicken piece into the mixture to coat completely; place in crock cooker; pour remaining mixture over the chicken; cover and cook on low heat setting for 7 to 9 hours or on high setting for 4 hours.
When chicken is done, remove to a serving platter. Pour the crock cooker juices into a saucepan. Combine cornstarch and water and stir into the juices; cook over medium heat, stirring constantly, until thick and bubbly. Serve sauce over the chicken.
LC SERVING SUGGESTION: Baked acorn squash and steamed asparagus.
SERVING SUGGESTION: Add steamed red skinned potatoes.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION per serving: 192 Calories; 6g Fat; 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 295mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.



Deb & Yeti
Olive Branch, Ms.

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Co Leader ~ Poodle Club

http://www.sparkpeople.com/myspark/gro
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