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MRSBIGGLESWORTH's Photo MRSBIGGLESWORTH SparkPoints: (298,206)
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8/1/14 4:02 A

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When camping with the Scouts, that's all we did!! emoticon

~Brenda~ aka "Bee" and "Miss Kitty" =^..^=

"If you're not barefoot, then you're overdressed!"
~Unknown

"Smell the sea and feel the sky. Let your soul and spirit fly."
~Van Morrison

"It's a helluva start, being able to recognize what makes you happy."
~Lucille Ball

Just having fun with the First Steppers! Ask me how you can too!


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CD14269091 Posts: 10,152
7/30/14 6:10 P

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How about some green eggs and ham??? emoticon

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/30/14 10:59 A

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We are wrapping up our campfire cooking, so let's end with the first meal of the day -- breakfast!

Do you ever think to cook breakfast on your grill?

When camping, we use a camp stove for most of our breakfast cooking, but there are many fun things you can cook on your grill.



Dutch Pancake

2 eggs
1/2 cup milk
1/2 cup unbleached all-purpose white flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons butter (salted or unsalted)
Confectioners' sugar for serving (optional)



Step 1: Set up your grill for direct grilling and preheat to high (450 degrees).


Step 2: Meanwhile, place the eggs in a mixing bowl and whisk to mix. Whisk in the milk, followed by the flour, sugar, and salt.


Step 3: Place the butter in a 10-inch cast iron frying pan on the grill away from the fire. When the butter is melted and sizzling (3 to 5 minutes), swirl the pan to coat the bottom and sides (use well-insulated grill gloves). Add the pancake batter and return the skillet to the grill. Toss the wood chips on the coals or place in your grill’s smoker box.


Step 4: Indirect grill the pancake until it’s dramatically puffed and golden brown, 20 to 25 minutes. Don’t lift the grill lid the first 15 minutes.


Step 5: Serve the pancake at once sprinkled with confectioners’ sugar

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

Get out your griddle and have some fun -- eggs, bacon, pancakes, French toast, etc.

Since it is summer and there is a lot of fresh produce, how about some grilled fruit to top off some zucchini pancakes?


Zucchini Pancakes

Ingredients:

4 eggs

2 cups grated zucchini

3/4 cup all-purpose flour

1/2 teaspoon white sugar

1/2 teaspoon salt

3 tablespoons olive oil

4 teaspoons baking powder

non-stick spray or a little butter.


Directions:

1. Preheat grill to 425 to 450 degrees F

2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.

3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer.

Top with some grilled fruit or a little drizzle of syrup.




Edited by: HONEYLEA at: 7/30/2014 (11:01)
Shadows mutter, mist replies; darkness purrs as midnight sighs.

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Laura
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MCJOYFUL's Photo MCJOYFUL SparkPoints: (42,271)
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7/29/14 8:35 P

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medium rare is perfect for me!

~~ Michelle ~~

Don't waste your time with "could've," "would've" or "should've." Focus on "can," "will," and "do."

Time will pass no matter what .... will I be closer to or farther from my goals

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7/29/14 3:18 P

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medium rare for me with some steak seasoning!!!

MRSBIGGLESWORTH's Photo MRSBIGGLESWORTH SparkPoints: (298,206)
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7/29/14 3:27 A

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Love my steak medium - pink but not bleeding....tender and juicy! YUM!
emoticon

~Brenda~ aka "Bee" and "Miss Kitty" =^..^=

"If you're not barefoot, then you're overdressed!"
~Unknown

"Smell the sea and feel the sky. Let your soul and spirit fly."
~Van Morrison

"It's a helluva start, being able to recognize what makes you happy."
~Lucille Ball

Just having fun with the First Steppers! Ask me how you can too!


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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/29/14 2:15 A

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Today's topic -- How do you like your steak? emoticon


Hubby like it medium rare. I prefer medium. He buries his in ketchup and I just need a little salt or Worcestershire Sauce.


How about toppings?




Blue-Cheese-Topped Steak

Ingredients
4 shell steaks (about 12 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces blue cheese
2 tablespoons butter, at room temperature
1 tablespoon chopped parsley leaves

(can cut the recipe in half and use smaller steaks)

Directions

Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot (to broil, see below).

Season steaks with salt and pepper. Grill steaks, covered, about 6 - 10 minutes per side depending on your preferred done level (medium rare to well done)

Meanwhile, blend together blue cheese and butter in small bowl until creamy. Equally divide blue cheese mixture over steaks. Keep steaks on grill another 30 seconds or until butter melts. Garnish with parsley.

To broil: Heat broiler. Grease broiler-pan rack. Broil steaks about 6 - 10 minutes on each side for medium-rare - well done. Spread blue cheese mixture over each steak. Broil 30 seconds.





Shadows mutter, mist replies; darkness purrs as midnight sighs.

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7/28/14 9:43 P

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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/28/14 12:52 P

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We have a local tenderloin joint that uses the phrase

"Getting Piggy with it"


Got to love it!

www.pigfootbbq.com/ Pigfoot

www.smackyourlipsbbq.com/ Butch's

FYI -- Butch's beat Bobby Flay in a throwdown.

Edited by: HONEYLEA at: 7/28/2014 (12:54)
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CD14269091 Posts: 10,152
7/28/14 12:51 P

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"Pigfoot" - now that's a scary name!!! emoticon

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/28/14 9:57 A

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Store bought -- Cookies western style or Sweet Baby Rays.

My absolute favorites are Butch's Spicy Sweet and Pigfoot mild & hot. Those I have to mail order. They both also have great dry rubs. Well worth ordering.

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Laura
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CD14269091 Posts: 10,152
7/28/14 8:22 A

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I love a good BBQ sauce!

What's your favorite store-bought brand?? Mine's KC Masterpiece.

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/28/14 1:58 A

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The smoked chicken sounds wonderful.

I love smoked meat of any kind on the grill with a little BBQ sauce.

Do you have a favorite BBQ sauce (or marinade)?


Kansas City Style BBQ Sauce:

Recipe

Makes. 6 cups. Because it has a high acid and sugar content, it can keep for months in the refrigerator.

Ingredients
2 tablespoons American chili powder
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar (you can use light brown sugar if that's all you have)
3 tablespoons vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

Optional. If you are cooking indoors, or if your meat does not have a lot of smoke flavor, or if you just want more smoke flavor, you can add 1 teaspoon of liquid smoke.

Secret optional ingredient. Add 2 tablespoons of tamarind paste. This exotic ingredient isn't really that exotic. It shows up on the ingredient lists of a lot of great BBQ sauces. It has a sweet citrusy flavor and really amps up a sauce. If you can't find it in an Indian or Asian grocery, it is available online.

Method
1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. You can use it immediately, but it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.


Shadows mutter, mist replies; darkness purrs as midnight sighs.

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Laura
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7/25/14 6:00 P

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LALAWLER's Photo LALAWLER Posts: 2,524
7/25/14 5:49 P

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Just this past Sunday I smoked a whole chicken that I butterfly cut:

Butterfly a whole chicken: Step 1Using a pair of kitchen shears, cut the chicken down one side of the backbone and through the ribs.Step 2Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock).Step 3Place the bird cut-side down (skin-side up) and flatten it with the heel of your hand; use both hands if you need to apply extra pressure.

My only seasoning is salt and pepper. I smoke the chicken 1 hour only on a combination of charcoal and oak wood. Then I place the chicken in a slow cooker on low for 2-3 hours, making sure it is fully cooked.

Love it this way.

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MRSBIGGLESWORTH's Photo MRSBIGGLESWORTH SparkPoints: (298,206)
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7/25/14 4:29 P

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Yummy recipes! I think I need to eat lunch!!
emoticon

~Brenda~ aka "Bee" and "Miss Kitty" =^..^=

"If you're not barefoot, then you're overdressed!"
~Unknown

"Smell the sea and feel the sky. Let your soul and spirit fly."
~Van Morrison

"It's a helluva start, being able to recognize what makes you happy."
~Lucille Ball

Just having fun with the First Steppers! Ask me how you can too!


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7/25/14 8:42 A

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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/25/14 2:49 A

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I think I'll try the lemon and coconut ones next.


Let's talk turkey emoticon or at least chicken.


What are some ways in which you cook turkey or chicken on the grill? Plain, seasoned, bbq, marinated, kabobs, stuffed, etc.?



Grilled Chicken Breasts with Garlic, Lemon & Herbs

Servings: 4

Ingredients
4 boneless, skinless chicken breasts (about 1¾ pounds total)
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon


Instructions

Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.

Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.

Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.


Shadows mutter, mist replies; darkness purrs as midnight sighs.

"It's just a bunch of hocus pocus!"

Laura
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DEEGIRL50's Photo DEEGIRL50 Posts: 21,954
7/24/14 11:09 A

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I have lemon outshine bars in the freezer! They are 70 calories of pure refreshment! My favorite is the coconut pineapple one though. My DH likes a 100 calorie fudgesicle for his summer treat.
emoticon emoticon

Dee
(Wisconsin - Central Standard Time)

"I get up, I walk, I fall down. Meanwhile, I keep on dancing." ~Unknown Author

Hey Pretty Girl, Let's Build Some Dreams.
~Kip Moore Song


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CD14269091 Posts: 10,152
7/24/14 9:21 A

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I've tried them! As a matter of fact, there are 3 boxes in my freezer now!!! I don't get into them very often - but my DH has one a day (along with one of the cats!). His (and my) favorite is the Creamy Coconut! But actually, I like them all!!

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/24/14 2:23 A

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Looks like we have the makings of a good picnic. With the weather starting to heat up, let's talk about your summer treats. What do you like to have in the summer time?


You all have been talking about the freezer treats -- Outshine. I decided to give them a try. I had the pineapple and hubby had the peach mango. Both were really good, especially the pineapple one.

Who's tried these and what flavors are good?


I love ice cold watermelon in the summer. The cold juice dripping down your chin...Yum emoticon


How to pick the perfect watermelon:

1. Choose a watermelon that feels heavy for its size

2. Look for a vibrant medium green color and a symmetrical shape

3. There should be a creamy yellow spot on the bottom, not white

4. The green stripes should be broken and disconnected in places.



Cucumber Watermelon Salad

1/2 large watermelon
1 large cucumber
1/2 cup feta (crumbled)
handful fresh basil
1/2 cup olive oil
juice of 1 lemon
zest of 1/2 lemon
1/2 cup green onion (optional)
fresh cracked pepper to taste

Cube the watermelon and cucumber into bite sized pieces. Crumble feta over top and add basil, onion, olive oil, lemon juice, zest and pepper. Mix gently and refrigerate for at least 20 minutes prior to serving. Serves approximately 6-8 people.


Shadows mutter, mist replies; darkness purrs as midnight sighs.

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Laura
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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/23/14 1:38 A

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I'll bring some fresh squeezed lemonade!
emoticon


Sugar Free Lemon Shake-up:

Makes a 16 oz glass

Ingredients

1/2 cup splenda

2 lemons, cut in half

water

ice

.

Directions

1.In a 16 oz glass pour in Splenda (A quart jar with a lid also works well)

2.Squeeze lemons to juice them (into glass) and then add the squeezed halves.

3.Add ice, then water to fill.

4.Cover and "shake" until Splenda is dissolved.


If you like blended lemonade -- fish out the lemons after shaking and use a blender to turn it into a lemon icee. Add the lemons back in before drinking.


Shadows mutter, mist replies; darkness purrs as midnight sighs.

"It's just a bunch of hocus pocus!"

Laura
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Diva with a 'tude!


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CD14269091 Posts: 10,152
7/23/14 12:01 A

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Hungry Girl has some GREAT recipes!!!

DEEGIRL50's Photo DEEGIRL50 Posts: 21,954
7/22/14 11:46 P

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I'll bring the Sassy Melon Salad and Tangy Tex-Mex Slaw (Hungry Girl recipes).
emoticon

www.hungry-girl.com/weighin/show/263
3-
healthy-summer-side-dish-recipes-melR>on-salad-tex-mex-slaw#texmex


Dee
(Wisconsin - Central Standard Time)

"I get up, I walk, I fall down. Meanwhile, I keep on dancing." ~Unknown Author

Hey Pretty Girl, Let's Build Some Dreams.
~Kip Moore Song


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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/22/14 3:59 P

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They both sound yummy!

Shadows mutter, mist replies; darkness purrs as midnight sighs.

"It's just a bunch of hocus pocus!"

Laura
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LALAWLER's Photo LALAWLER Posts: 2,524
7/22/14 3:58 P

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I love desserts -- even if it's just fresh fruit--I'll bring some dessert:

Strawberry-Mango Margarita Compote

Mangoes and strawberries make a magical marriage. Splashes of tequila, Triple Sec and lime add a subtle kick to the mix. For a nonalcoholic or kid-friendly version, substitute fresh orange juice for the tequila and Triple Sec.

INGREDIENTS
2 cups halved or quartered hulled strawberries
2 cups diced mango, (2 small or 1 large)
2 tablespoons sugar, or to taste, plus more for dipping
1 teaspoon freshly grated lime zest
2 tablespoons lime juice
1 1/2 tablespoons tequila
1 1/2 tablespoons Triple Sec, or other orange liqueur

PREPARATION
Place strawberries, mango, sugar, lime zest, lime juice, tequila and liqueur in a large bowl; toss gently to combine. Let stand for 20 minutes for the flavors to meld. If desired, serve in margarita glasses: rub the rims with additional lime juice and dip in sugar, then spoon in compote.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 4 hours.
NUTRITION - Makes 4 servings
Per serving: 134 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 28 g carbohydrates; 1 g protein; 3 g fiber; 3 mg sodium; 231 mg potassium.

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7/22/14 1:50 P

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All of this sounds yummy! I've been in the mood for salads lately - love summer!
emoticon
And pineapple is one of my favorite fruits! YUM!
emoticon

~Brenda~ aka "Bee" and "Miss Kitty" =^..^=

"If you're not barefoot, then you're overdressed!"
~Unknown

"Smell the sea and feel the sky. Let your soul and spirit fly."
~Van Morrison

"It's a helluva start, being able to recognize what makes you happy."
~Lucille Ball

Just having fun with the First Steppers! Ask me how you can too!


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CD14269091 Posts: 10,152
7/22/14 8:40 A

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I'll bring an imitation crab salad! It goes well on any type of bread (especially toasted) or on a bed of greens. Sometimes, I just eat it straight!!

Imitation Crab Salad

1 pkg of Imitation Crab
Light mayo or Miracle Whip to taste and consistency
3 stalks of celery, chopped

This is a really yummy, cool treat that isn't too bad on your waistline as long as you keep the dressing down!!!

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/22/14 2:23 A

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For the next couple of days, let's plan a Camp FSC Picnic!

What are you going to bring?


Chicken Salad Pitas

Ingredients
2 cups cooked, diced chicken
1 1/2 cups halved red grapes
1 cup celery, chopped
1/2 cup slivered almonds (optional)
2/3 cup light mayo
1/4 cup miracle whip
2 tbs red onion, chopped
1/8 tsp garlic powder
1/8 tsp salt
whole wheat pitas

Instructions
1.Cook and dice chicken and add to large bowl. Wash and chop celery, grapes, and red onion add those as well. Add almonds, mayo, miracle whip, salt and garlic powder and mix until combined. Stuff chicken salad mixture into your pitas and enjoy!

Notes: The chicken salad mixture is also seriously delicious on croissants as well! Also, you could probably cut back on the mayo/MW amounts and perhaps add some lettuce to the pita.


Shadows mutter, mist replies; darkness purrs as midnight sighs.

"It's just a bunch of hocus pocus!"

Laura
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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/21/14 2:56 P

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Yum! I'm getting a pineapple and trying this out!

Shadows mutter, mist replies; darkness purrs as midnight sighs.

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Laura
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LALAWLER's Photo LALAWLER Posts: 2,524
7/21/14 2:51 P

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Lemon-Sugar Grilled Pineapple
1 pineapple (about 4 lb.)
2 tablespoons grated lemon zest
1/2 cup sugar

Trim and peel pineapple. Cut lengthwise into quarters and remove the tough core. Cut each quarter in half crosswise, making 8 sections.
Combine lemon zest and sugar in a ziplock bag. Rub vigorously to blend flavors.
Prepare a charcoal fire, let burn to a gray ash and set grill about 6 inches from heat source. (Alternatively, set a stove-top grill pan over medium-low heat.)
Working with one or two sections at a time, place pineapple in bag with sugar mixture and turn carefully to coat. Transfer to grill and cook, flipping often, until caramelized and slightly softened, 5 to 7 minutes. Cool slightly before serving.

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7/21/14 8:12 A

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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/21/14 2:48 A

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Since Brenda shared a great idea with the apples, let's talk summer fruit choices/recipes.

There are so many great fruit selections at this time of year. What are some of your favorites? Do you have recipes that you use with your summer fruits? Have you tried grilling fruit like pineapple or peaches?



Watermelon-Peach Spritzer (recipe can be made 1 glass at a time))

Ingredients
1 bottle (2 liters) diet lemon-lime soda
Fresh or Frozen sliced peaches (you can freeze fresh peeled peaches)
Watermelon, cubed
Ice cubes

Instructions
1.Put about 5 frozen peach slices in the bottom of each glass. Also add about 5 pieces of cubed watermelon to each glass as well. The amount of fruit you can add will depend on your glass size. For a regular sized glass, about 5 peach slices and 5 watermelon cubes works well.

2.To each glass also add 2 ice cubes. Then fill up each glass with the lemon-lime soda. Stir each glass to mix the fruit throughout the drink. If desired, place a piece of watermelon on the rim of each glass.


Edited by: HONEYLEA at: 7/21/2014 (02:49)
Shadows mutter, mist replies; darkness purrs as midnight sighs.

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Laura
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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/21/14 2:36 A

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Love the apple idea. Sounds good both cold and warmed up. Wrap in foil and drop it on the grill for awhile. YUMMY!

I actually have kabob baskets that I use on the grill. I like to use small hunks of chicken or steak with mushrooms, bell peppers, onions, and pineapple. A little drizzle of zesty Italian dressing. (I might have to add those to next week's meal plan)



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Laura
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7/21/14 1:22 A

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emoticon YUM! We make those all the time - healthy and tasty!

Speaking of healthy, here's a tasty treat - my friend brought to our Bunco game:

She cut apples into slices (red and green for prettiness), and coated them in cinnamon and sweetener! EASY and they were a great side dish AND dessert to the other dishes. I've done the same thing with heating the apples in the microwave and then adding cinnamon and sugar, but this was cool and delicious too! Reminded me of apple pie.


~Brenda~ aka "Bee" and "Miss Kitty" =^..^=

"If you're not barefoot, then you're overdressed!"
~Unknown

"Smell the sea and feel the sky. Let your soul and spirit fly."
~Van Morrison

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Good idea!!!

LALAWLER's Photo LALAWLER Posts: 2,524
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We love kabobs--this recipe is one of favorites:

Shish Kabob
1 LB. Top Sirloin
1 Red Bell Pepper
1 LB. Whole Mushrooms
½ Sweet Onion
Marinade:
¾ Cup Catalina Dressing
¾ Cup Zesty Italian Dressing
Cut meat and all vegetables, except mushrooms, into 2-inch chunks. Place into a Ziploc bag, add dressing and mix well. Marinate for 4 hours to overnight. Place onto skewers. Cook on a preheated grill at 500 degrees for 4 minutes. Reduce heat to medium and continue cooking for an additional 20 minutes or to desired doneness.

NOTE: We always separate the meat from the vegetables: meat on their own skewers and veggies on their own. I've also, instead of putting the veggies on skewers use a vegetable grill screen.


Edited by: LALAWLER at: 7/19/2014 (21:02)
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CD14269091 Posts: 10,152
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I've never made kabobs by myself. I've always bought them already made!

And, no you don't drain the pineapple. Use regular sized cans of pineapple and fruit pie filling. I guess that would be the small ones. And don't be surprised when it seems as though the cake -as it is baking - is going to overflow the pan. Just make sure to use a good sized 9X13 with tall sides!!!

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/19/14 2:04 A

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Do you drain the can of pineapple? Small or larger can?


Another spice that we tend to use in liquid form but you can use from the bean is vanilla.

Thanks for posting about spices this week. You can continue to post any ideas for spice use over the weekend.


Another topic for this weekend is Kabobs! Those yummy morsels all lined up on a skewer and grilled to perfection.

Have you made kabobs before? What is your favorite combination?




Molasses-Balsamic Steak Kabobs With Green Tomatoes

Ingredients
8 (12-inch) wooden or metal skewers
1 (1 1/2-lb.) boneless sirloin steak, trimmed and cut into 1 1/2-inch pieces
4 small, firm peaches, quartered
2 medium-size green tomatoes, cut into eighths
2 medium-size red onions, cut into eighths
2 teaspoons seasoned salt
2 teaspoons pepper
1/2 cup molasses
1/4 cup balsamic vinegar



Preparation


1. Soak wooden skewers in water to cover 30 minutes.

2. Preheat grill to 350° to 400° (medium-high) heat. Thread steak and next 3 ingredients alternately onto skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.

3. Grill kabobs, covered with grill lid, 4 minutes on each side. Baste with half of molasses mixture, and grill 2 minutes. Turn, baste with remaining half of molasses mixture, and grill 2 more minutes or until done.


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CD14269091 Posts: 10,152
7/18/14 11:06 P

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THAT is one of my all-time favs for quick and easy recipes!!! I've also used chocolate, white and yellow for the cake mixes. I add pumpkin pie spice if I use the white or yellow.

Another one that is good is mix 1 box of angel food cake mix (dry) with 1 can of crushed pineapple and 1 can of any other pie filling. Bake at 350 until done (around 30 minutes). Really good with cool whip!

Nutmeg is another good spice for dessert. And of course chocolate is my favorite spice of all!!! emoticon

Edited by: CD14269091 at: 7/18/2014 (23:07)
HONEYLEA's Photo HONEYLEA Posts: 28,893
7/18/14 2:46 A

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Monday: Breakfast
Tuesday: Soups & Salads
Wednesday: Main dishes
Thursday: Vegetables & Fruits
Friday: Desserts


Today's topic is spices used in desserts. Cinnamon is a common one. What others have you used?


Here is a very easy dessert:



Two Ingredient Pumpkin Cake


Servings: 15

Ingredients:


1 (18.25 ounce) package spice cake mix

1 (15 ounce) can pumpkin


Directions:

1. Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.

2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

It doesn't really need frosting, but I have dusted a little powdered sugar on top or a little drizzle of SF caramel sauce (Smuckers is the best). Even a spoonful of cool whip would be good.

Edited by: HONEYLEA at: 7/18/2014 (03:14)
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CD14269091 Posts: 10,152
7/17/14 1:30 P

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You guys have me thinking I'd better go find a good nutritious lunch! LOL!

I bought some cauliflower to bake with a little parmesan cheese and spices. I need to find the recipe. Found it either on FB or Pinterest!

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/17/14 1:29 P

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Spices with fruit -- found some info on this that you may find interesting:


-- Mangoes are luscious, juicy emblems of summer. They’re also one of the few edible carriers of toluene, a chemical in paint thinners that give the fruit a slight turpentine-y flavor. Black peppercorns turn this chemical quirk to a flavor advantage, emphasizing its harsh bite as a spicy compliment to the fruit’s full-bodied sweetness. It’s an especially powerful combination in ice cream, savory compotes for meat, and toppings for desserts.


-- Traditionally wintry herbs pair quite nicely with summer fruits. Thyme and citrus is the most famous combination; try peaches with rosemary or strawberries with sage.

-- Use winter spices with my baked and roasted fruit, such as star anise, allspice, and nutmeg. For example: a plum cobbler with star anise and ginger.

-- Oranges pair well with other crisp-tasting spices. Try some cilantro for a taste slightly reminiscent of salsa. Dill provides a similar kick. Or, try mixing some orange juice with freshly grated ginger for a healthy and tasty drink.

-- Pears are loved for their tender flesh and sweet but mild and non-acidic taste. They go very well with cinnamon and cloves. Pears are also enhanced with peppermint.

-- Blackberries are delicious right off the vine, but believe or not, they are also good sprinkled with dry mustard. Ginger and peppermint are also good spices to pair with blackberries. Try adding a bit of peppermint to your next homemade blackberry pie, or sprinkle some grated ginger on top of your blackberry cobbler before slipping it into the oven.

-- Like their cousin the plum, apricots pair very well with dill. Apricots also go well with ginger and a related spice, cardamom.



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7/17/14 11:03 A

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One of my favorites is grilled asparagus with a little olive oil, fresh rosemary and salt and pepper.

~~ Michelle ~~

Don't waste your time with "could've," "would've" or "should've." Focus on "can," "will," and "do."

Time will pass no matter what .... will I be closer to or farther from my goals

It's not that some people have willpower and some don't. It's that some people are ready to change and others are not. Finally, I am ready to change!


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LALAWLER's Photo LALAWLER Posts: 2,524
7/17/14 9:17 A

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I really don't add spices to my fruits. Maybe a little cinnamon when I bake apples; As for vegetables I do like to add spice. Like this evening I'm making fried cabbage and so with the bacon and onion I also add caraway seeds. It's how my mom would cook it and I still like it that way. I know vinegar is not a spice but when I turn the heat off I top it with a few shakes of vinegar pepper sauce.

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HONEYLEA's Photo HONEYLEA Posts: 28,893
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Monday: Breakfast
Tuesday: Soups & Salads
Wednesday: Main dishes
Thursday: Vegetables & Fruits
Friday: Desserts


Today we are talking about spices on Vegetables and Fruit. What are some of your favorite combinations?



Back to the pocket dinners -- one of my easy go to foil packet on the grill is to take baby red potatoes and quarter them. wrap them in foil with a couple of pats of butter and dill weed sprinkled over the top. Toss it on the grill as it is warming up and by the time your meat is done cooking, the dilly potatoes are done. (small the pieces, the shorter the cooking time needed) Salt and pepper to taste.

emoticon

Grilled Cabbage

Ingredients
1 medium head cabbage (about 1-1/2 pounds)
1/3 cup butter, softened
1/4 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Directions
Cut cabbage into eight wedges; place on a double thickness of
heavy-duty foil (about 24 in. x 12 in.). Spread cut sides with
butter. Sprinkle with onion, garlic salt and pepper.

Fold foil around cabbage and seal tightly. Grill, covered, over
medium heat for 20 minutes or until tender. Open foil carefully to
allow steam to escape. Yield: 8 servings.

Nutritional Facts: 1 wedge equals 98 calories,



Maple, honey and thyme parsnips grilled in a foil packet

SERVES 4 Ingredients:
Juice of ½ a lemon
salt and pepper, to taste
1 tbsp (15 ml) real maple syrup
3 tbsp (45 ml) honey
1 tbsp (15 ml) melted butter
½ tsp (2 ml) fresh thyme leaves
3 large parsnips, peeled and cut into ¼ inch (.5 mm) thick 1x 2 inch (2.5 x 5 cm) pieces
Non-stick cooking spray
Large piece of foil

Method: 1. In a medium bowl, whisk together the lemon juice, some salt & pepper, the maple syrup, honey, melted butter and thyme leaves.

2. Add the parsnips and toss until fully coated.

3. Take a large piece of foil and spray the shiny side of the foil with non-stick cooking spray. Add parsnips and make a tightly sealed pouch.

4. Place pouch on a gas or charcoal grill and cook for about 15 minutes on each side, or until the parsnip is tender.

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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/16/14 6:01 P

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It depends on it the fish is fresh or still frozen. Fresh can be as little as 7-10 minutes. Double that if the fish is still partly frozen. I just test it with a fork to make sure. Once you bake it a time or two, you will know if it is done by just looking at it.

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FORZACHANDMATT's Photo FORZACHANDMATT Posts: 10,807
7/16/14 3:03 P

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That sounds great - how long does it usually take to bake it until it's flaky?

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HONEYLEA's Photo HONEYLEA Posts: 28,893
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Yummy ideas!

Today's topic is spices in main dishes. What type of spices do you gravitate towards when cooking your main dishes?


One of my favorites is:

Blackened Tilapia

I place tilapia filets in a baking dish lightly sprayed with Pam (I use the olive oil one)

coat the top of the fish with Old Bay blackened seasoning blend, a little parsley and a little paprika. Top with a slice or two of fresh lemon. Bake at 400 until cooked and flaky.

That's it. I'll serve it with either a little tartar sauce or I'm make an easy tropical mango salsa (see below) to put on top of the fish.

Cheater's tropical mango salsa

Drain a can of Dole tropical fruit mix and dice into small pieces. Add in some diced onion and chopped fresh cilantro. Best if made ahead at least 30 minutes to give time for the flavors to meld together.

Easy work-night dinner. Great with asparagus or green beans.

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7/16/14 10:08 A

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Yum....I've got my kettle hanging over the campfire....ready to put some soup on. emoticon

~~ Michelle ~~

Don't waste your time with "could've," "would've" or "should've." Focus on "can," "will," and "do."

Time will pass no matter what .... will I be closer to or farther from my goals

It's not that some people have willpower and some don't. It's that some people are ready to change and others are not. Finally, I am ready to change!


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7/15/14 11:43 P

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LALAWLER's Photo LALAWLER Posts: 2,524
7/15/14 5:00 P

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I love soups. During the fall and winter I make soup every Sunday for my lunches during the week. What's so fun about soups is that you can season them with YOUR favorite things. One soup that is really easy and I make a lot is:

Chicken Tortilla Soup Servings: 4

4 corn tortillas (6"), cut into strips
2 cans (14 oz. each) Swanson® Chicken Broth (3 1/2 cups) . I make my own chicken stock and freeze it in 1 quart bags, so the whole quart of homemade chicken stock is used.
1/2 cup Pace® Picante Sauce
1 tsp. garlic powder
1 can (14 1/2 oz.) whole peeled tomatoes, cut up or your favorite seasoned diced tomatoes
2 medium carrots, shredded
1 1/2 cups chopped cooked chicken

Directions
1.BAKE tortilla strips on baking sheet at 400°F. for 15 min. or until golden.
2.MIX broth, picante sauce, garlic powder, tomatoes and carrots in saucepan. Heat to a boil. Cook over low heat 5 min.
3.ADD chicken and heat through.
4.LADLE soup into bowls and top with tortilla strips.
5.TIP: For 1 1/2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

You can also top with your favorites: avocado, squeeze of lime, fresh cilantro, sour cream, or green onion. It's all up to you!

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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/15/14 2:46 P

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On a couple of occasions I've added some fresh cilantro to a tossed salad. It is really good. Gives it a very fresh flavor.

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7/15/14 2:34 P

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I am going to have to try both the oatmeal and the soup. They sound yummy!

~~ Michelle ~~

Don't waste your time with "could've," "would've" or "should've." Focus on "can," "will," and "do."

Time will pass no matter what .... will I be closer to or farther from my goals

It's not that some people have willpower and some don't. It's that some people are ready to change and others are not. Finally, I am ready to change!


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JESSIEBRUNS's Photo JESSIEBRUNS Posts: 2,003
7/15/14 2:08 P

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That tuscan chicken soup sounds good.

Jessie

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CD14269091 Posts: 10,152
7/15/14 8:24 A

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Hmmmm! Salads, I don't usually spice up

Now SOUPS are another thing! I'm apt to add just about anything to soups!

garlic powder
onion powder
Mrs. Dash
italian spice blend
rosemary
Stuffing seasoning

We have a store out here in Omaha called Penzey's - it's all about spices!!! I love walking into it and just smelling all the different smells!!! It's got everything and anything you could possibly want!!!
www.penzeys.com/cgi-bin/penzeys/c-Sp
ic
esAs_Herbs_and_Seasonings.html


HONEYLEA's Photo HONEYLEA Posts: 28,893
7/15/14 2:33 A

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The spice of life! It looks like today's menu items are soup and salads. What spices do you use in your favorite recipes?


Monday: Breakfast
Tuesday: Soups & Salads
Wednesday: Main dishes
Thursday: Vegetables & Fruits
Friday: Desserts



Tuscan Chicken Stew

2 lbs boneless chicken, raw

1 1/2 cups water

3 cups chicken broth

dash of salt

black pepper to taste

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 large onion, diced

3 medium potatoes, peeled and sliced

1 15-oz. can great northern beans, drained and rinsed

1 teaspoon dried thyme

4 cloves garlic, minced

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes (less if you don't like it spicy)

1/2 teaspoon Italian seasoning

4 roma tomatoes, halved lengthwise and sliced


In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, salt, black pepper and bay leaf, covered, over medium-low heat for 30 minutes. Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.


Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and additional salt & pepper if needed. Reduce heat to medium and cook, uncovered for 30 - 40 minutes (cooking this uncovered will help reduce it and enhance the flavor).

Shred or chop chicken, and add to the broth. Cover pot, remove from heat and let stew rest for 15 - 20 minutes. Stir and serve with cornbread or crusty bread.



Edited by: HONEYLEA at: 7/15/2014 (02:33)
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CD14269091 Posts: 10,152
7/14/14 9:57 P

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Sounds interesting! Do you put anything else in them???

LALAWLER's Photo LALAWLER Posts: 2,524
7/14/14 7:45 P

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I make breakfast tacos ever-so-often and I season the eggs with S&P, garlic powder, onion powder and Cumin.

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CD14269091 Posts: 10,152
7/14/14 12:34 P

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Most spices are actually supposed to be quite good for you!

www.webmd.com/vitamins-and-supplemen
ts
/lifestyle-guide-11/supplement-guideR>-cinnamon


HONEYLEA's Photo HONEYLEA Posts: 28,893
7/14/14 10:18 A

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Purist or not -- your oatmeal uses cinnamon, so you are using a spice. I know that some people will add spices to their eggs or omelets.

I've added some chipotle spice blend to a Mexican inspired omelet before.

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CD14269091 Posts: 10,152
7/14/14 8:48 A

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I must be a purist when it comes to oatmeal. I have a hard time trying anything else but the usual - brown sugar and cinnamon!!!

Though I have tried Hungry Girl's Growing Oatmeal bowl. Basically you use 2 times the liquid (I usually use light vanilla soy milk). So if you use 1/2 cup of oats - use 2 cups of liquid. It WILL absorb - just takes a little longer. But you get twice as much oatmeal for about the same number of calories!!!

HONEYLEA's Photo HONEYLEA Posts: 28,893
7/14/14 2:51 A

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Sounds wonderful!!

This week I want to add a little spice into our lives. Do you like to use different spices or are you afraid of them? Each day we will look at different types of food and talk about what spices you use and any recommendations you have to venture into the world of spices.

Monday: Breakfast
Tuesday: Soups & Salads
Wednesday: Main dishes
Thursday: Vegetables & Fruits
Friday: Desserts

How do you use spices when making breakfast foods?




Pumpkin Oatmeal

Yield:4 servings



Ingredients
1 (14-ounce) can pumpkin puree (the unseasoned kind)
2 cups water
2 cups unsweetened almond milk, or water
2 tablespoons raisins (golden or regular)
1/4 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
2 cups quick cooking oatmeal (not the instant kind)


Directions
\In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.

Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.

Once the oatmeal is cooked serve with a little honey or maple syrup.

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7/13/14 6:06 P

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Thanks for the recipe! Sounds yummy!!! emoticon

LALAWLER's Photo LALAWLER Posts: 2,524
7/13/14 5:58 P

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Today's grilled dish at the house:

Grilled Veggie Pasta Salad( Better Homes & Gardens)
Ingredients
1 small zucchini, halved lengthwise
1 red sweet pepper, stemmed, seeded, and quartered
1/2 small red onion, cut into 1/2-inch thick slices
1/2 pound asparagus, trimmed
3 tablespoons olive oil
4 cups cooked whole grain rotini pasta
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons fresh oregano, chopped
Shredded Parmesan cheese (optional)
Also grilled a couple of ears of corn and added the kernels to the salad.

Directions

Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)

Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.
Makes 4 servings.
Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving: 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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DEEGIRL50's Photo DEEGIRL50 Posts: 21,954
7/13/14 5:13 P

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I had asparagus and a breaded fish fillet for lunch. emoticon

I forgot that I like fish sandwiches and tuna fish. emoticon

Dee
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CD14269091 Posts: 10,152
7/13/14 1:04 P

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Just remember - not too long ago you didn't care for veggies that much either!! emoticon

Don't give up on chicken and seafood!!! emoticon emoticon emoticon

DEEGIRL50's Photo DEEGIRL50 Posts: 21,954
7/13/14 12:47 P

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Interesting and adventurous recipes. I'm not a seafood fan. I'm going to stick with the ground beef and veggie packets. Easy to cook, easy cleanup, and fun to make!!
emoticon

Dee
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Hey Pretty Girl, Let's Build Some Dreams.
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7/13/14 8:28 A

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Love me some seafood!!! emoticon

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I have to admit that I've never grilled a pizza but I'm intrigued by the idea.

Was going to grill out tonight, but the storms moved in right as I was heading outdoors. Gave up the ghost and had a bowl of cereal instead. Then went to a movie.


More storms are on tap for tomorrow, so we will see if they hit or miss us.


How about a little shrimp on the Barbie? emoticon



Simple Shrimp on the Barbie


About This Recipe

"A very easy, healthy and delicious way to grill your shrimp. You can also skewer the shrimp if you want to. Just make sure to soak wooden skewers in warm water for 30 minutes. Enjoy!"

Ingredients

2 tablespoons olive oil

1/2 cup white wine (can substitute chicken broth)

2 tablespoons lemon juice

1 teaspoon sea salt

1 teaspoon fresh ground pepper

1 teaspoon cayenne pepper

2 garlic cloves, minced or 1 teaspoon garlic powder

1 1/2 lbs large shrimp, peeled, deveined, leaving tails on ( you can leave the peels on the shrimp and cut down the back and devein if you prefer)

2 tablespoons parsley, chopped

lemon wedge, to garnish


Directions

1.Mix olive oil, wine, lemon juice, salt, pepper, cayenne and garlic in a bowl. Add shrimp and toss to coat. Marinate in the fridge for an hour, two hours at the most. If you leave it longer, the lemon juice will start to "cook" the shrimp.


2.Heat barbeque to medium heat. Cook shrimp until just cooked through, about 3 minutes on each side.


3.Sprinkle shrimp with parsley and garnish with lemon wedges.


Around 200 calories for a third pound of shrimp


Edited by: HONEYLEA at: 7/13/2014 (02:07)
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Laura
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CD14269091 Posts: 10,152
7/12/14 10:27 P

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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/12/14 3:01 A

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Weekend Cookout! We are firing up the grills. What's for dinner tonight?


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How to Grill Pizza

Step-by-step instructions for using your grill, gas or charcoal, to make homemade pizza.

Can make your own pizza dough or use a mix/frozen/Pillsbury pizza dough.



Ingredients
•Pizza dough
•Olive oil
•Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
•Some flour or corn meal for dusting the cookie sheet or pizza peel


Method

1 Make the pizza dough or use prepared pizza dough.

2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza - tomato sauce, cheese, and anything else you wish.

3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

how-to-grill-pizza-7a.jpghow-to-grill-pi
zza-7b.jpg

4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.


5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.


6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.


7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozzarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.

8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.


Shadows mutter, mist replies; darkness purrs as midnight sighs.

"It's just a bunch of hocus pocus!"

Laura
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HONEYLEA's Photo HONEYLEA Posts: 28,893
7/11/14 9:33 A

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I love salmon patties - hubby hates salmon. I don't eat them on a bun - just plain on the plate. Whenever I'm in the mood for these, I send hubby out to get burgers for him.

Shadows mutter, mist replies; darkness purrs as midnight sighs.

"It's just a bunch of hocus pocus!"

Laura
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Diva with a 'tude!


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CD14269091 Posts: 10,152
7/11/14 9:00 A

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That would be good! Especially if Emeril made them for me!! emoticon

I like to make Salmon patties (same thing as a burger). I will make extra salmon just so I have leftovers!

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