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GABBY308's Photo GABBY308 Posts: 10,740
10/7/11 11:47 A

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CHICKEN "CARNE" ADOVADA
braised chicken thighs in a brick-red chile sauce. This dish is even tastier the next day.

www.eatingwell.com/recipes/chicken_a
do
vada.html


Eat it with rice in C2 and tortillas in C3


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




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GABBY308's Photo GABBY308 Posts: 10,740
9/28/11 4:16 P

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This was posted somewhere but I couldn't find it so I looked it up again:
3 ways to make your own yogurt www.thekitchn.com/thekitchn/tips-tec
hn
iques/crafty-solutions-3-ways-to-makR>e-yogurt-without-a-yogurt-maker-125216


Members have made crockpot yogurt and were pleased with the results, but the yogurt is not FF unless you play with the recipe and add the recommended unflavored gelatin and use skim milk. I used organic 2%. I don't want the additives.

I used this website for my first try: crockpot365.blogspot.com/2008/10/you
-c
an-make-yogurt-in-your-crockpot.html


I added 1/2c powdered milk to the regular milk prior to heating because I read that would help thicken it, but I don't know if I added it at the right time, ot if it even made any difference.

I was real careful to use a digital thermometer to let the mixture cool to just about 112 degrees in the 2nd step and after adding the room temperature starter I wrapped it in a towel and placed it in my oven with the door closed but light left on. It was still warm when I took it out in the morning after 8 hours. I also only used 1/3 c starter because I read that less is better for the cultures to grow (I may try 1/4c next time)
I strained it with coffee filters in a strainer to get it the right texture for me, but don't forget about it or it will end up the texture of cream cheese.

Edited by: GABBY308 at: 10/5/2011 (17:02)

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




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GABBY308's Photo GABBY308 Posts: 10,740
9/28/11 10:42 A

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SALSA CROCKPOT CHICKEN (spark recipe) Use FF sour cream or plain yogurt

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=871817


I used skinless chicken thighs but I though it was pretty bland for my taste. Also, it might be better for C2 when you can put it over rice. I had to put it over riced cauliflower.

Edited by: GABBY308 at: 9/29/2011 (10:19)

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




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CHRISTIANMAMAKC's Photo CHRISTIANMAMAKC SparkPoints: (0)
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9/27/11 7:00 P

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Oh my; I just created and ate this tuna salad - it is the best tuna salad I've ever eaten, and OK on Cycle 1! :) The only ingredient not listed in the book is dill relish, but I Googled it and found online that it should be OK?

You can find it on SparkRecipes here;
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=1825813

Or if you don't want to jump over, here it is:

Most Amazing Tuna Salad Recipe:

Ingredients

2 cans (6-7 oz each) tuna, packed in water
1/2 cup plain fat-free yogurt (look for a brand with under 9 grams of sugar/serving)
1 packet truvia or other sugar-free sweetener (.07 oz)
6 tablespoons dill pickle relish
1 small red onion, finely chopped (appx. 1/2 cup)
2 ribs celery, roughly chopped
Extra celery to taste (to serve alongside tuna salad)

Directions
Chop celery and onions, and drain tuna well. Set all aside.
Add yogurt to mixing bowl and sprinkle with Truvia. Blend sweetener into yogurt well.
Add celery and onions to yogurt mixture and stir well to incorporate.
Add tuna and dill relish and stir to incorporate.

Enjoy! This salad is so flavorful and delicious. If you are on a diet that allows bread, make a flavor-packed sandwich. I am doing the 17 Day Diet (no bread yet), so I enjoyed this with additional sticks of celery for added crunch. SO yummy!

Serving Size: Makes 4 plentiful servings.

Number of Servings: 4

"For I know the plans I have for you, declares the Lord," "plans to prosper you and not to harm you, plans to give you a hope and a future". Jeremiah 29:11
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
1st goal: 208 - no longer obese
2nd goal: 173 - no longer overweight
3rd goal: 155 - healthy BMI


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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
9/27/11 9:32 A

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MOCK FRENCH TOAST

1 large Apple Peeled & thinly sliced
2 eggs beaten
1 tbsp sweetener (calls for Truvia, I used Xylitol)
1 tbsp vanilla
Cinnamon to taste

Heat a non stick frying pan and add apple slices. Fry with water if you wish until softened. Add vanilla and Xylitol and stir. Allow to cook 2 more minutes. Pour beaten eggs over & cook until done.

co-leader of Power Cookies




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GABBY308's Photo GABBY308 Posts: 10,740
9/19/11 1:36 P

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Ginger, Pear & Turkey Sausage Patties

These Asian-infused breakfast patties have enough bite for Sunday morning breakfast or brunch-worthy entertaining, but their eight-minute time frame also makes them a go-to for any hectic weekday morning!

INGREDIENTS:
•1 lb lean ground turkey breast
•1/2 cup diced ripe pear
•4 scallions, bulbs removed, white and green parts finely chopped
•1 to 2 jalapeno peppers, seeded and chopped
•1/4 cup packed cilantro leaves, chopped
•1 tbsp grated fresh ginger root
•1/4 tsp sea salt
•1/4 tsp red pepper flakes
•3 tsp extra light olive oil, divided
•4 medium oranges, peeled and cut into segments

INSTRUCTIONS:
1. In a medium bowl, combine turkey, pear, scallions, jalapeno, cilantro, ginger, salt, pepper flakes and 1 1/2 tsp oil. Shape mixture into 8 patties (each about 2 1/2 inches in diameter).

2. Heat remaining 1 1/2 tsp oil in a large nonstick skillet on medium. Add patties and cook for 4 minutes per side or until lightly golden and no longer pink in center. Serve with oranges.



Nutrients per serving (2 patties and 1/3 cup orange segments): Calories: 211, Total Fat: 5 g, Sat. Fat: 0 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 0.5 g, Carbs: 15 g, Fiber: 3 g, Sugars: 9 g, Protein: 27 g, Sodium: 194 mg, Cholesterol: 55 mg


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




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GABBY308's Photo GABBY308 Posts: 10,740
9/19/11 1:32 P

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CURRIED EGGPLANT TURKEY BURGERS WITH MANGO RAITA

INGREDIENTS:
•1 large eggplant (about 1 1/4 lb)
•Olive oil cooking spray
•1 lb 93% lean ground turkey
•1/3 cup chopped red onion, plus 4 slices for garnish
•3 cloves garlic, minced
•1 1/2 tbsp grated fresh ginger
•1/4 cup chopped fresh cilantro
•1/2 tsp kosher salt
•1 1/2 tbsp sweet yellow curry powder
•1/2 tsp ground cumin
•1/4 tsp ground cayenne pepper
•4 whole-wheat hamburger buns (only if you're on C3)
•4 to 8 spinach leaves
•4 slices tomato
MANGO RAITA •1/2 cup finely diced fresh mango
•3 oz nonfat plain Greek yogurt
•3 tsp finely chopped fresh mint
•1 tsp agave
•1/4 tsp ground coriander

INSTRUCTIONS:
1.Preheat oven to 375ºF. On a rimmed baking sheet, add eggplant and mist all over with cooking spray. Roast for 50 minutes, turning once, until eggplant is very soft and beginning to collapse. Set aside to cool at room temperature, uncovered, for at least 1 hour.
2.Once eggplant is cool, halve it lengthwise and scoop out flesh with a spoon. Remove any large clusters of seeds (a few remaining seeds are OK) and coarsely chop flesh. (It should resemble a chunky purée.) Transfer eggplant to a colander over the sink and press on it with a clean dishtowel or paper towel, removing as much liquid as possible. (This can be done a day ahead of time; store eggplant, covered, in refrigerator until ready to use.)
3.Prepare mango raita: In a small bowl, stir together mango, yogurt, mint, honey and coriander. Cover and refrigerate until ready to serve.
4.In a large bowl, combine turkey, onion, garlic, ginger, cilantro, salt, curry powder, cumin and cayenne. Add eggplant and combine thoroughly.
5.Heat a nonstick skillet on medium. Divide turkey mixture into 4 equal portions and shape into patties, about 1 inch thick each. Add patties to skillet and cook for 6 to 7 minutes per side, until no longer pink in center.
6.Place patties between hamburger buns and add lettuce, tomato, onion slices and mango raita to each, dividing evenly.


Nutrients per serving (1 burger, 1 whole-wheat bun, 2 leaves spinach, 1 slice tomato, 2 tbsp raita): Calories: 330, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 39 g, Fiber: 8 g, Sugars: 11 g, Protein: 35 g, Sodium: 538 mg, Cholesterol: 55 mg



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




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GABBY308's Photo GABBY308 Posts: 10,740
9/16/11 11:38 A

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STIR FRIED SPICY CHICKEN TENDERS (Just substitute agave for the 1 tsp. of sugar)
www.eatingwell.com/recipes/stir_frie
d_
spicy_chicken_tenders.html



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




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KATFELL's Photo KATFELL Posts: 16
9/14/11 3:03 P

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So, I am not a big poster on message boards...but Im giving it a go. I just started the 17DD 1 week ago and am down 8 lbs (yahoo!)

This is my recipe for sushi -

1 sheet Nori
1.25 cups cauliflower chopped in food processor
1/8 cucumber sliced into sticks
1/8 avocado sliced (not sure if this is part of C1, but I used it for the fats and flavor - obv, you can omit if you want)
as much salmon or tuna as you like!

*of course you can add or omit any of the veggies.

Roll it up, sprinkle some lite soy sauce on it and eat it all up!
I also made a serving of steamed broccoli on the side, but I was so full I couldn't eat the broccoli.

Edited by: KATFELL at: 9/14/2011 (15:04)
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GABBY308's Photo GABBY308 Posts: 10,740
9/12/11 8:22 P

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Grilled Chicken Stuffed with Basil and Tomato
Serves 4

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves minced
1 tablespoon extra-virgin olive oil
FOR THE STUFFING
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices
Directions
1.Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
2.Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
3.Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.


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




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GABBY308's Photo GABBY308 Posts: 10,740
9/12/11 8:00 P

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Whole Roasted Chicken with Pear, Shallots, and Thyme
Serves 4

1 whole chicken (about 3 1/2 pounds), rinsed and patted dry inside and out (neck, liver, and giblets discarded)
Coarse salt and ground pepper
1 tablespoon fresh thyme leaves, plus 10 fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 lemon, halved
8 shallots, peeled and halved lengthwise
3 Anjou pears, halved, cored, and halved again
Directions
1.Preheat oven to 475 degrees. Place chicken in a roasting pan and season all over with salt and pepper. Gently loosen skin and rub chicken breasts with thyme leaves, salt, and pepper. Stuff cavity with 5 thyme sprigs, garlic, and lemon. Using kitchen twine, securely tie legs together; tuck wing tips underneath.
2.Roast chicken for 15 minutes. Remove from oven, baste with pan juices; add shallots, pears, and remaining thyme sprigs to pan. Return to oven and continue to roast, until thermometer inserted in the thick part of the thigh (avoiding the bone) reaches 165 degrees, 45 minutes to 1 hour, basting and tossing pears and shallots once. Transfer to a serving platter and let rest 10 minutes before serving.


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




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MHAYDEN's Photo MHAYDEN SparkPoints: (0)
Fitness Minutes: (4,309)
Posts: 286
9/12/11 10:29 A

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I didn't come up with this recipe myself...but I HAD to share it. I tried it for the first time this morning and it was seriously like eating chocolate mousse...SO GOOD!

1 6oz container plain greek yogurt
2 packets Truvia
1 packet of 25 calorie sugar free cocoa mix ( I used dutch cocoa flavor)

135 calories and 0 grams of fat....and sooooo easy!

Mix together until fluffy and fully mixed...and ENJOY! I will be having this for dessert tonight for my 2nd probiotic serving of the day....mmmm so good!

This would also be a GREAT dip for strawberries yes???

"You've got to do it...every little bit...you've got to do it! Do it! Do it! Do it!...and when you're through...you can know who did it, cause YOU DID IT...YOU DID IT...YOU DID IT!!! ~ Mr. Rogers

Tomorrow is always fresh with no mistakes in it. ~ Anne of Green Gables


 current weight: 230.0 
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BEK-DAVIS's Photo BEK-DAVIS SparkPoints: (0)
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Posts: 37
9/7/11 12:06 P

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CHICKEN CHILI
-------------------------

This is a recipe that I have altered for the 17 Day Diet. Hope everyone enjoys!

Original Recipe: chefbek.com/2010/12/chili-with-choco
la
te/


REVISED RECIPE:

3 Chicken Breasts, skinless & boneless
32 oz Chicken Broth - low sodium
28 oz Rotel
28 oz Diced Tomatoes - sodium free
1 package Knor Veggie Soup Mix
1 med onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
3 T. Cumin
3 T. Chili Powder

Throw EVERYTHING into a stock pot and simmer on med low for about 45 mins. Once chicken is cooked, remove it from the pot and chop (or shred) into small pieces. Return the chicken to the pot. Serve!


TIPS:
For a thicker chili, add 1 small can of tomato paste (sodium free). OR -- You can puree the soup for a thicker consistency


GARNISH:
Add a squeeze of fresh lime juice
fresh cilantro (chopped)
Fresh jalapeños


Web Designer: bekdavis.com

Foodie: chefbek.com

Twitter Junkie: twitter.com/bekdavis -- Follow Me!

CYCLE 1


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ANGELLINDA's Photo ANGELLINDA Posts: 6,817
9/2/11 11:21 A

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Best-Ever Barbecue Chicken
Wowza! Kick it up a notch with this spicy dish

This Labor Day weekend, give your tastebuds a tingle with this tasty barbecue chicken.

1/4 cup chili sauce
2 tablespoons low-sodium ketchup
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon ground ginger
1 teaspoon Dijon mustard
3/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
12 ounces boneless, skinless chicken breast

Coat a grill rack with nonstick spray. Fire up the grill and heat for 20 to 30 minutes. Place the rack on the grill.

Meanwhile, in a small saucepan, mix the chili sauce, ketchup, honey, vinegar, ginger, mustard, black pepper, garlic powder, and red pepper. Bring the mixture to a boil, then remove from the heat. Set the sauce aside.

Place the chicken on the rack over the heat. Grill, uncovered, for 10 minutes. Turn the chicken over and brush with the sauce. Grill until the chicken is no longer pink, 5 to 10 minutes. Brush with the remaining sauce before serving.

Yield: 4 Servings

Per Serving: Calories 120, Total Fat 1 g, Sat Fat 0.3 g, Cholesterol 48.7 mg, Sodium 233.4 mg, Total Carb 6.6 g, Fiber 0 g; Sugars 2.5 g, Protein 19.4 g

I would substitute Agave Nectar for the honey and Salsa for Chili sauce. This sounds so yummy.

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 current weight: 213.8 
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LUM001 SparkPoints: (0)
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Posts: 18
9/1/11 5:54 P

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Snickerdoodle Pudding:

1/2 C lowfat Greek yogurt
1 t vanilla
2 packages Truvia
1/2 teaspoon cinnamon

Mix together in a bowl and ENJOY!!! :)

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GABBY308's Photo GABBY308 Posts: 10,740
9/1/11 5:00 P

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CROCKPOT TURKEY LEG POT ROAST
Turkey Leg Pot Roast Recipe

3 ServingsPrep: 15 min. Cook: 5 hours15 300 315 Ingredients

2 cups fresh baby carrots
2 celery ribs, cut into 2-1/2-inch pieces
1 medium onion, peeled and quartered
3 garlic cloves, peeled and quartered
1/2 cup chicken broth
3 turkey drumsticks (8 ounces each), skin removed
2 teaspoons seasoned salt
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
Directions
In a greased 5-qt. slow cooker, combine the first five ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover; cook on low for 5 to 5-1/2 hours or until a meat thermometer reads 180°. Yield: 3 servings.


Note - can add 3 potatoes in cycle 2.


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




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GABBY308's Photo GABBY308 Posts: 10,740
9/1/11 11:28 A

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CHEF MEG'S GARLIC CHICKEN WITH SUN-DRIED TOMATOES
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=695580


NOTE- Skip the Wondra for cycle 1


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




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GABBY308's Photo GABBY308 Posts: 10,740
8/30/11 7:49 P

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The doctors website for 17DD recipes. thedoctorstv.com/TheDoctorsBoard1/po
st
s/10116-CYCLE-1-RECIPE-LINKS
emoticon emoticon


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




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DAISYBUG1972 SparkPoints: (0)
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Posts: 278
8/29/11 4:14 P

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I wanted something kind of sweet for breakfast and was going to make mock french toast, but had no apples. Thus this is what I made...

2 eggs beaten
1 tsp vanilla
lots of cinnamon
sweetener

Fry in pan...eat!
I think it's the mock french toast without apples but was surprisingly good and hit my sweet tooth right where it needed it!

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GABBY308's Photo GABBY308 Posts: 10,740
8/24/11 6:30 P

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MR. FOOD'S GRILLED CURRIED TURKEY CUTLETS

If you thought you had to go to an Indian restaurant to get the authentic tastes of Indian cooking, well...think again! This one will give you homemade rich curry flavor in a juicy turkey cutlet.

Serves: 4

Cooking Time: 20 min

Ingredients
1 teaspoon curry powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon salt
1 pound turkey breast cutlets (2 to 3 cutlets)
Instructions
1.Vegetable oil for coating


2.Preheat the grill to medium-high heat.


3.In a small bowl, combine the curry and onion powders, cumin, and salt. Sprinkle the cutlets with the mixture and rub them with lightly oiled hands, coating the cutlets evenly.


4.Grill the cutlets for 12 to 14 minutes or until no pink remains and the juices run clear, turning halfway through the grilling.


Notes
The larger the cutlet, the longer the grilling time. So, be sure that you grill the cutlets until they're cooked all the way through.




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




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GABBY308's Photo GABBY308 Posts: 10,740
8/24/11 6:18 P

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MR. FOOD'S TACO CHICKEN

With Mexican-style food being so popular, our recipe for Taco Chicken is a sure winner. And using dark-meat chicken thighs means that these tacos will be really juicy!

Serves: 4

Cooking Time: 20 min

Ingredients
2 tablespoons packaged dry taco seasoning mix (from a 1.25-ounce package)
1 teaspoon chili powder
1/4 teaspoon salt
1 1/4 pounds skinless, boneless chicken thighs
Cooking spray
Instructions


1.Preheat the grill to medium-high heat.

2.In a small bowl, combine taco seasoning mix, chili powder, and salt. Lightly coat each thigh with cooking spray. Sprinkle seasoning mixture onto each thigh and rub evenly to coat well.

3.Grill the chicken, turning occasionally, for 15 to 18 minutes, or until chicken is no longer pink and its juices run clear.




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




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GABBY308's Photo GABBY308 Posts: 10,740
8/24/11 6:17 P

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MR. FOOD'S SPANISH STYLE CHICKEN

Spanish-Style Chicken is a quick Mr. Food favorite, 'cause we can easily change it up by adding 1/2 teaspoon dried rosemary one time, basil the next, then thyme, tarragon, or oregano, and on and on.

Serves: 4

Cooking Time: 50 min

Ingredients
1/3 cup olive or vegetable oil
3 to 4 pounds chicken parts skinned (see Notes)
1 cup dry white wine
1 cup minced fresh parsley
1 to 2 tablespoons minced fresh garlic
1 bay leaf
Salt to taste
Black pepper to taste
Instructions
1.In a large skillet, heat oil over medium-high heat. Saute the chicken for about 5 minutes, turning and cooking until golden on all sides. Add remaining ingredients and bring to a boil.

2.Reduce heat and simmer, uncovered, for 35 to 40 minutes, until chicken is tender. Remove bay leaf before serving.

Note- you can cut up a whole chicken or just use whatever parts you prefer. I like chicken thighs because they're easy to skin or just buy them skinless


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




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GABBY308's Photo GABBY308 Posts: 10,740
8/20/11 6:10 P

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emoticon emoticon Most of these recipes are untested, so if you try one and have suggestions, email the person who posted it and it can be edited. emoticon


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




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GABBY308's Photo GABBY308 Posts: 10,740
8/20/11 6:08 P

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Lemon Pepper Chicken
Ingredients:
•8 boneless skinless chicken breast halves (2 1/2 pounds)
•1 teaspoon lemon pepper
•1 tablespoon olive oil
•3 tablespoons fresh lemon juice
•1 teaspoon grated lemon peel
•1/4 cup chopped toasted pistachio nuts, ( C3 only)
•Lemon slice, if desired
Preparation Instructions:
1.Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
2.Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3.Serve chicken topped with juice mixture, nuts (C3) and lemon slices.

Nutrition Information
Calories:190; Calories from Fat:60; Cholesterol:90mg; Fat:1/2; Very Lean Meat:4 1/2; Potassium:260mg; Sodium:120mg; Total Fat:6g; Monounsaturated Fat:2g; Polyunsaturated Fat:2g; Protein:32g; Saturated Fat:1 1/2g;


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




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GABBY308's Photo GABBY308 Posts: 10,740
8/16/11 9:55 A

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GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA
*for milder salsa, remove the jalapeno seeds before chopping


Serves 6

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken cutlets
Pinch of cayenne pepper
Directions
1.Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
2.Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
3.Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.
.

Read more at Wholeliving.com: www.wholeliving.com/recipe/grilled-c
hi
cken-with-blueberry-basil-salsa-2?czR>one=eat-well/seasonal-foods/summer&b
ac
kto=true&backtourl=/photogallery
/blueb
erry-recipes-1#slide_9



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GABBY308's Photo GABBY308 Posts: 10,740
8/16/11 9:46 A

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BLUEBERRY-GREEN TEA SLUSHIE


Serves 4

2 1/2 cups water
3 green tea bags
1 cup blueberries
2 tablespoons agave syrup (or for fewer calories, substitute Stevia)

Directions
1.Bring 2 cups water to a boil. Add green tea bags and let steep for 5 minutes. Remove tea bags. Divide blueberries between the compartments of an ice cube tray. Cover with tea and freeze. Puree in a blender with remaining tea (1 1/2 cups), 1/2 cup water, and agave syrup. Serve garnished with berries.
.

OVEN DRIED BLUBERRIES -good for topping oatmeal or adding to yogurt. Try 'em in Dr. Mike's Power Cookies

Makes 1/2 cup

1 cup blueberries
1 teaspoon Agave
Directions
1.Heat oven to 225 degrees. Toss blueberries with honey in a bowl. Bake berries on a parchment-lined baking sheet until shriveled but still supple, about 2 hours. Let cool. Berries will keep in an airtight container for up to 1 month.
.

Read more at Wholeliving.com: www.wholeliving.com/photogallery/blu
eb
erry-recipes-1?xsc=eml_bas_2011_08_1R>5&om_rid=Nshv6L&om_mid=_BOSUYMB8cya6
4I
#slide_5



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DAISYBUG1972 SparkPoints: (0)
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Posts: 278
8/15/11 3:15 P

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Tomato Vegetable Soup

1 pkg Knorr Tomato Vegetable dry soup mix
1 tbsp olive oil
2 c low sodium chicken broth
1 can of tomatoes
Add whatever cleansing veggies you like. I added:

2 onions coarsely chopped
5 celery stalks chopped
1 c green beans chopped
2 c cabbage chopped
2 c spinach chopped
1 tomato chopped

Garlic, pepper, cumin, marjoram to taste

Saute onions, celery in olive oil in a deep skillet or soup pot. Add chicken broth, tomatoes, soup base, four cups of water and spices (any spices you want really).

Simmer until all veggies are cooked through.

I ate mine with a sprinkle of low fat parmesan cheese on top - Soooo yummy!


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GABBY308's Photo GABBY308 Posts: 10,740
8/13/11 3:26 P

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BAKED COD WITHH VEGETABLES: I know that technically it has zucchini so it's not C1 but personally I see nothhinng wrong with eating zucchini on C1. It's high fiber, low carb, low glycemic index. If you want to be a stickler - substitute another allowed veggie or just leave it out!
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=325261



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BUGTRAIN's Photo BUGTRAIN SparkPoints: (28,189)
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8/12/11 12:17 P

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BLACKENED CATFISH

Ingredients
Olive oil spray

4 ounces catfish fillets

1/4 teaspoon, or more to taste, blackened seasoning

1/2 teaspoon reduced-fat Parmesan cheese
Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray. Place the catfish, smooth-side down, on the pan. Sprinkle on 1/4 teaspoon, or more to taste, blackened seasoning and the cheese.

Bake for 10 to 12 minutes, or until the catfish flakes easily with a fork. Serve immediately.

Yield: 1 Serving



Kim-/Texas



Champions In The Kitchen Fall 5% Challenge EL

Champions in the Kitchen Winter 5% Challenge EL

"I can do all things through Christ who strengthens me"

"Nothing worth doing comes easy"


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ROXYFALCON2006 SparkPoints: (0)
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8/6/11 6:40 P

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Flax Seed Meal Muffins

I just made these and ate two right out of the oven with spray butter and sugar free jam.. holy cow--delicious!! Used 4T of truvia instead of the sugar free syrup. YUM! Also, it only really makes enough for 9 muffins, so you might want to 1.5 or double the recipe.

3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci or Torani
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)

In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in the oil, syrup, water and vanilla. In a small bowl, combine the remaining dry ingredients, then stir into the egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups without paper liners. Bake at 350� 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from the tin at once to cooling rack. Store in the refrigerator.

Makes 12 muffins
Can be frozen

Per Serving: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carb

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GABBY308's Photo GABBY308 Posts: 10,740
8/4/11 8:01 A

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MR. FOOD'S SKILLET GREEK CHICKEN

Skillet Greek Chicken is a quick chicken dish that's only on the stove for 20 minutes, so you'll be feasting in a snap! The feta cheese is really flavorful, so just a little does the trick for adding lots of flavor.

Serves: 5

Cooking Time: 30 min

Ingredients
2 tablespoons olive oil
3 tablespoons lemon juice, divided
2 tablespoons chopped fresh parsley, divided
2 teaspoons dried oregano
1/4 teaspoon black pepper
1 (3-pound) chicken, cut into 8 pieces and skin removed
1/2 cup crumbled fat-free feta cheese
Instructions
1.In a medium bowl, combine the olive oil, 2 tablespoons lemon juice, 1 tablespoon parsley, the oregano, and pepper; mix well. Add the chicken and turn to coat evenly.

2.Heat a large skillet over high heat; brown the chicken for 5 to 6 minutes per side then reduce the heat to low, cover, and simmer for 10 minutes.

3.Add the remaining 1 tablespoon each of lemon juice and parsley, and the feta cheese; cover and simmer for 5 minutes, or until the cheese softens and the chicken is no longer pink.


Nutritional Information
Serving Size: 1 to 2 pieces. Calories 234, Calories from Fat 108, Total Fat 12g, Saturated Fat 2.5g, Cholesterol 78mg, Sodium 316mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 1g, Protein 29g




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




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GABBY308's Photo GABBY308 Posts: 10,740
8/2/11 6:38 P

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BAKED CHICKEN WITH GARLIC AND SUN DRIED TOMATOES

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=695580



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MOMOFJTEAM's Photo MOMOFJTEAM Posts: 284
8/1/11 2:00 P

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PEACH "ICE CREAM"

3 frozen peaches
1.5 cups of low-fat acidophilus milk
crushed ice
2 tbsp Truvia

Peel peaches and cut into pieces. Place in blender. add milk, Truvia & crushed ice.

Blend until very frothy.

My husband created this version of a recipe after seeing an infomercial advertising the latest blender drink. It was cool, refreshing and tasted like I was cheating!!! LOVED IT!

Ingredient amounts may need to be adjusted for taste (i.e. more or less milk, crushed ice & peaches). Add the amount of Truvia that suits your taste.

MomofJteam - a/k/a - Kris
Pylesville, Maryland

Eastern Time Zone

If you put yourself in a positive frame of mind, you can accomplish anything! Because if you do not succeed - tomorrow is a new day.


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GABBY308's Photo GABBY308 Posts: 10,740
8/1/11 12:55 P

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GRILLED JERK CHICKEN

4 medium skinless, boneless chicken breast halves ( or 1 lb. boneless, skinless thighs)
1 large onion quartered
1 to 2 jalapeno peppers seeded and cut up
1 Tbls. snipped fresh thyme or 1 tsp. dried thyme crushed
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 tsp. nutmeg
dash ground cloves
1/4 cup orange juice

Place chiken in a zip lock bag in a shallow dish.
For marinde: In a blender or food processor, combine onion, jalapeno peppers, and spices. Process until almost smooth. With blender or processor running, add the orange juice. Process until smooth. Pour over chicken and seal the bag turning bag to coat chicken thoroughly. marinate in the refirgerator 4 to 24 hours, turning occasionally.

Drain chicken, discarding marinade. Grill over medium heat for 12 to 15 minutes (covered) until chicken is no longer pink and is 170 degrees.

Serve chicken on greens.


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




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MYDEERE5 SparkPoints: (0)
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8/1/11 11:53 A

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The vinaigrette is absolutely delicious and so versatile, you can use (a sparing amount) on just about anything!



Grilled Romaine Hearts with Caesar Vinaigrette

2Tb extra virgin Olive Oil
1Tb fresh lemon juice
1 small clove garlic minced
1/2 tsp dijon mustard
1/8 tsp worcestershire sauce
1/4 tsp fresh ground black pepper
2Tb freshly grated FF Parmesan or Romano
2 hearts of Romaine lettuce
olive oil spray

In a small bowl whisk together first 6 ingredients. Then stir in FRESHLY grated cheese. Preheat grill over medium-high heat. Remove any wilted outer leaves from romaine hearts and cut hearts in half length wise, leaving the end intact so each half holds together. Lightly spritz with olive oil spray. Grill until grill marks form and the lettuce wilts slightly, about 6 minutes, turning once or twice during cooking.
Serve with a light drizzle of Caesar Vinaigrette.

GABBY308's Photo GABBY308 Posts: 10,740
7/30/11 3:05 P

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SALT AND VINEGAR CHIPS (KALE):

Toss together 1 large bunch chopped kale (ribs removed), 1 tsp. olive oil, 1 Tbs. of malt vinegar and 1 tsp. of sea salt. Spread in a single layer on tow parchment paper-lined baking sheets. Bake at 375 degrees for 12 minutes or until brittle.

If you don't like vinegar just skip it and use 1Tbs oil.


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




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GABBY308's Photo GABBY308 Posts: 10,740
7/29/11 12:34 P

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MR. FOOD GRILLED DEVILED CHICKEN

"If you like grilled chicken then you'll love this southern-inspired recipe for easy Grilled Deviled Chicken. With just the right amount of spicy heat, it'll get everyone fired up at the table. " - Mr Food

Serves: 6

Cooking Time: 10 min

Ingredients
1/2 cup Dijon-style mustard
3 tablespoons canola oil
2 tablespoons apple cider vinegar
1/2 teaspoon hot pepper sauce
2 tablespoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
6 boneless, skinless chicken breast halves
Instructions
1.In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt, and pepper; mix well. Pour mixture into a large resealable plastic storage bag and add chicken breasts; close bag and knead until evenly coated. Marinate in refrigerator 1 to 2 hours.

2.Preheat grill to medium-high heat.

3.Remove chicken from marinade, discarding excess marinade. Grill chicken 10 to 12 minutes, or until no pink remains, turning it over halfway through grilling.



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




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SECRETAGENT1007 SparkPoints: (0)
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7/29/11 10:42 A

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I made the CAULIFLOWER CRUST PIZZA last night! I found the recipe on The Doctor's site and tweaked it a little for our diet (egg whites instead of eggs, fat free mozz cheese, used less cheese than called for also).

http://www.thedoctorstv.com/forums/527-1
7-Day-Diet-Recipes/topics/9616-Caulifl
ower-Pizza-Crust-Pizza-cycle-1

Tips: The egg whites will make the crust runny once it settles on the parchment paper, so I set the pan at an angle for a few mins and sopped up the run-off with a paper towel before putting it in the oven. Also, spray the parchment paper with olive oil to help the crust not stick. If you want a crispier crust, make two smaller pizzas instead of one larger. Put pizza back in the oven on broil after you add the toppings to warm them up.

Surprisingly, it was SOOOO good! It didn't really taste like cauliflower either. Although, I did learn that parchment paper has a point at which it will burn so if you put the pizza back in the oven on broil to warm the toppings...just make sure the oven isn't set at 550 degrees! Oops!! :)

Kristen
C2D2

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CD4361149 Posts: 1,089
7/28/11 4:16 P

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My Version of 17 DD Lettuce Wraps
1 large carrot, diced
1/2 cumber, diced
1-2 celery stalks, diced
1 diced green onion
Chicken breast, diced
1 serving red grapes, sliced
1/2-1tbsp olive oil
4 leaves of romaine
pepper, salt free seasoning ( I use chili lime from Epicure)
(other options: add colourful peppers, red onions, shredded cabbage)

Mix all ingredients together. I like it best if it sits overnight in the fridge, but, it's good right away too.
I don't always eat it on/with lettuce. Sometimes I eat it as a salad on its own.


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7/27/11 5:45 P

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Cheesecake Stuffed Strawberries
Cycle 1
25 Filled Strawberries
Ingredients:
4 ounces low or non-fat Greek Yogurt
1 ounce non-fat cream cheese, room temperature
¼ teaspoon almond extract (or more if desired)
3 packages Truvia (divided use)
1 pound strawberries

Directions:
Strain the Greek Yogurt by putting it in a paper coffee filter and then place it in a covered container in the refrigerator. It should drain overnight, then discard the liquid.

The next day, use a metal measuring spoon to core the top of each strawberry and then trim the bottom of each strawberry so that it will stand up.

Sprinkle the hollow of each strawberry with a little Truvia (about 1/2 a packet total).

Place the strained yogurt, non-fat cream cheese, almond extract, and 2 1/2 packets of Truvia in a small bowl and mix with a fork until smooth. Taste and adjust the amount of Truvia and almond extract.

Place the filling in a baggie, then cut off the corner of the baggie with a scissors.
Squeeze the filling into each strawberry.

A couple of notes: When I use Chobani, I don't have to do the straining. Also, I use vanilla instead of almond, mainly because I have some really good Mexican vanilla. Lastly, the kids gobble these right up, many times before I have a chance to get an entire fruit serving's worth in :P

HT: 5'8"



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GABBY308's Photo GABBY308 Posts: 10,740
7/22/11 3:16 P

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Slow cooker 40 clove of garlic chicken: crockpot365.blogspot.com/2009/04/cro
ck
pot-20-to-40-clove-garlic-chicken.html



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"I want to see what will happen if I don't give up."




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GABBY308's Photo GABBY308 Posts: 10,740
7/22/11 9:04 A

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Indian Curried Turkey Cutlets
from Mr. Food

Serves 4
Ingredients
1 teaspoon curry powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon salt
1 pound turkey breast cutlets (2 to 3 cutlets)
Instructions
EVOO for coating


2.Preheat the grill to medium-high heat.


3.In a small bowl, combine the curry and onion powders, cumin, and salt. Sprinkle the cutlets with the mixture and rub them with lightly oiled hands, coating the cutlets evenly.


4.Grill the cutlets for 12 to 14 minutes or until no pink remains and the juices run clear, turning halfway through the grilling.


Notes
The larger the cutlet, the longer the grilling time. So, be sure that you grill the cutlets until they're cooked all the way through.




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




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JULIE99S's Photo JULIE99S SparkPoints: (0)
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7/21/11 8:56 P

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Spicy turkey burgers

20 oz ground turkey
1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 teaspoon dried minced onion
1 egg
1/4 cup parm cheese
1/4 cup LF shredded cheese

These burgers are HOT with a whole TB of pepper flakes. I usually cut that in half. I also wing the final two ingredients. Don't quote me on the last 2 measurements lol.

mix up, shape into patties and cook.

Edited by: JULIE99S at: 7/21/2011 (21:10)
HT: 5'8"



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TERRIREDUX's Photo TERRIREDUX Posts: 784
7/19/11 2:11 P

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Low-Fat Greek Yogurt Vegetable Dip

Ingredients:
1 cup low-fat Greek yogurt
1 tbsp Dijon mustard
2 tbsps fresh mint leaves, finely chopped
1 tsp lemon juice
1/2 tsp dried oregano
1 clove garlic, crushed
1 tbsp olive oil
Salt and pepper

Instructions:
Put all the ingredients into a big bowl and whisk into a smooth mixture. Serve chilled with your choice of boiled, sautéed, grilled, or raw vegetables and bread.

C0-Leader - 17 Day Diet Plan www.sparkpeople.com/myspark/groups_individual.asp?gid=47217

What's so Funny 'bout Peace, Love and Understanding? - Elvis Costello

“Thou shalt not weigh more than thy refrigerator.” Anonymous

Visit my GOALS TO RETIREMENT Blog!!
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GABBY308's Photo GABBY308 Posts: 10,740
7/17/11 9:47 P

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emoticon Recipes only please! emoticon


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




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JACKIE4019's Photo JACKIE4019 Posts: 15,993
7/17/11 11:13 A

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I found this recipe on SparkPeople.


Ingredients
5 eggs
2 Tbsp low-fat milk
1 cup diced tomato
2 oz. goat cheese, crumbled
2 cups chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste



Directions
Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray.
Baked at 350 degrees for about 15 minutes or until "set" and golden on top.

You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm.

Makes 9 "mini" frittatas.

Number of Servings: 9



Edited by: JACKIE4019 at: 7/19/2011 (20:13)
If your not part of the solution, you are part of the problem.

Jackie from Illinois



Co-Leader of Weight Watchers


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GABBY308's Photo GABBY308 Posts: 10,740
7/16/11 1:23 P

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Spark recipe for VEGGIE AND CHICKEN STIR FRY - (use olive oil).
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=770780



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"I want to see what will happen if I don't give up."




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GABBY308's Photo GABBY308 Posts: 10,740
7/11/11 3:19 P

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Grilled Portabello Mushrooms from Sparkpeople:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=204



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




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AYMELEK's Photo AYMELEK SparkPoints: (0)
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7/10/11 10:26 A

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Green Beans W/ Caramelized Onions

Ingredients:
1 package frozen green beans
1 onion
1 packet Truvia (or sugar substitute)
olive oil
Salt & Pepper (to taste; feel free to leave out salt)

Directions
Slice onion and put in pan
Drizzle olive oil, sugar, pepper and salt onto onions and heat over medium heat until caramelized
Put green beans into the pan and heat until warmed through

~Jen

"If you feel yourself starting to get antsy, take a patience pill by simply reminding yourself that Rome wasn’t built in a day, and whatever you are involved in is worth the time you are investing."

"To make it really happen, you have to want to change."


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GABBY308's Photo GABBY308 Posts: 10,740
7/9/11 3:54 P

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HIDDEN VALLEY YOGURT VEGETABLE DIP

3/4 tsp. Hidden Valley Original Mix
1 c. plain low-fat greek yogurt
2 tsp. parsley
2 tsp. dry onion or chives

Blend all ingredients and chill for at least 1 hour before using. 10 calories per tablespoon.

*Recipe not tested




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




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