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CD1772548 SparkPoints: (0)
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1/1/12 6:01 P

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Baked Spaghetti Squash
courtesy of Better Homes & Gardens

1 medium spaghetti squash (2-1/4 lb.)
12 oz. bulk Italian sausage
1-1/2 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 4-1/4-oz. can chopped pitted ripe olives (optional)
1/2 tsp. dried Italian seasoning, crushed
1-1/2 cups purchased red pasta sauce
1-1/2 cups shredded Monterey Jack, mozzarella, or Italian blend cheese
1/4 cup snipped fresh Italian parsley

1. Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.

2. Preheat oven to 350 degrees F. Scrape pulp from squash (about 3 cups). Wipe out baking dish; coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes or until cheese is melted. Let stand 10 minutes. Sprinkle with parsley.

Makes 6 servings with 351 calories each.

CD1772548 SparkPoints: (0)
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12/24/11 1:30 P

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Pesto Halibut Kebabs
Cooking Light, MAY 2007

If you can't find fresh halibut, substitute another mild, firm white fish. Serve this dish with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.

1 1/2 pounds halibut, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
3 tablespoons prepared basil pesto
2 tablespoons white wine vinegar
1/2 teaspoon salt
Cooking spray

Preheat broiler.
Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

4 servings (serving size: 1 skewer and 1 lemon wedge)

Nutritional Information
CALORIES 239(30% from fat); FAT 7.9g (sat 1.2g,mono 2.3g,poly 2.9g); PROTEIN 36.3g; CHOLESTEROL 55mg; CALCIUM 104mg; SODIUM 514mg; FIBER 1.2g; IRON 1.8mg; CARBOHYDRATE 4g

CD1772548 SparkPoints: (0)
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Posts: 30,110
12/23/11 4:02 P

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Idaho Tacos

Baked potatoes with all our favorite taco toppings... taco meat, shredded cheese, sour cream, salsa, black olives, tomato & green onions.

A great way to get your freggies... GRIN!

CD1772548 SparkPoints: (0)
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Posts: 30,110
9/30/11 2:03 P

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Greek Salad With Grilled Shrimp
From Sonoma Diet

Go Greek! This salad is a delectable meal, and the shrimp offer a low-fat, low-calorie protein that will keep you energized throughout the day.

PREP: 45 minutes GRILL: 6 minutes MAKES: 4 servings

1 pound fresh or frozen large shrimp in shells
2 cloves garlic, minced (1 teaspoon minced)
1/2 teaspoon finely shredded lemon peel
3 cups whole fresh baby spinach leaves
3 cups torn romaine
2 medium tomatoes, cut into thin wedges
1 medium cucumber, quartered lengthwise and sliced 1/4 inch thick
1/3 cup pitted kalamata olives
1/4 cup chopped red onion
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese (1 ounce)
Greek Vinaigrette
2 large whole wheat pita bread rounds, halved

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a small bowl toss shrimp with garlic and lemon peel. Cover and chill for 30 minutes.

2. Meanwhile, in a large bowl combine spinach, romaine, tomatoes, cucumber, olives, red onion, and radishes; toss to combine. Set aside.

3. Thread shrimp onto 4 8-inch skewers,* leaving a 1/4-inch space between pieces.

4. For a charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.)

5. To serve, divide greens mixture among 4 dinner plates. Sprinkle with feta cheese. Top with grilled shrimp. Drizzle with Greek Vinaigrette. Serve with pita bread.

Greek Vinaigrette: In a screw-top jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh oregano, dash kosher salt, and dash freshly ground black pepper. Cover and shake well.

Nutrition Facts per serving: 369 cal., 16 g total fat (3 g sat. fat), 179 mg chol., 571 mg sodium, 29 g carbo., 6 g fiber, 30 g pro.

*Note: If using wooden skewers, soak in enough water to cover for at least 1 hour before grilling. Broiler method: Place skewers on the unheated rack of a broiler pan. Broil 4 inches from the heat for 2 to 4 minutes or until shrimp are opaque, turning once halfway through broiling.

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9/7/11 11:45 A

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Create your own pizzeria with this great recipe it's so simple and hassle-free that even your little ones can get in on the action! Have them load up their own "pie" with all the toppings, and watch them take pride in this special dish. Healthy eating is a great family tradition!

Pepperoni Pita Pizza
courtesy of Denis Austin

Makes 4 pizzas

2 whole-wheat pitas (6-inch diameter)
1 cup pizza sauce
1 cup shredded, part-skim mozzarella cheese
2 ounces sliced turkey pepperoni (about 32 slices)
1/4 cup chopped, roasted red peppers
4 teaspoons grated Parmesan cheese
1 teaspoon extra-virgin olive oil

Preheat the oven to 400F. Split the pitas in half to form circles.

Place the pita halves on 2 baking sheets. Spread 1/4 cup pizza sauce on each pita half to within 1/2 inch of the edge. Sprinkle each half with 1/4 cup mozzarella. Arrange pepperoni slices on top of the cheese. Sprinkle each pizza with 1 teaspoon peppers and top with 1 teaspoon Parmesan. Drizzle the oil over the pizza.

Bake for 10 minutes, or until cheese is melted. Remove to serving plates and cut into quarters.

Per pizza: 241 calories, 9g total fat, 27g carbohydrates, 13g protein, 16mg cholesterol, 4g fiber, 704mg sodium

CD1772548 SparkPoints: (0)
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8/27/11 11:18 A

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Spinach Burgers


1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 cloves garlic crushed
1 red onion, chopped
1 box, 10 ounces, frozen spinach, defrosted
2 teaspoons dried oregano, lightly crushed in the palm, divided
1/4 pound feta crumbles
1 1/3 pounds ground turkey breast,
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)


Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 min on each side. Makes 4 burgers

Number of Servings: 4

CD1772548 SparkPoints: (0)
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8/25/11 1:58 P

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Pong Pong Chicken

1 lb boneless, skinless chicken breast
1 medium onion, chopped fine
3 cloves garlic, minced
2 TBL soy sauce
2 tsp hot chinese mustard
2 tsp Splenda
2 tsp Sesame Oil
2 TBL tabasco sauce
4 TBL peanut butter
1/2 cup water
1 tsp powdered ginger

Fat: 12.0g
Carbohydrates: 8.0g
Protein: 31.5g

In a non-stick skillet, saute onion and garlic in a little water til transluscent, set aside. Cook chicken breast until done.

Meanwhile, mix rest of ingredients until smooth, thin with water if necessary. When chicken is cooked through, cover with onion-garlic, then pour sauce over it. Cover and simmer for 10 minutes.

Serve over brown rice or fresh spinach. (You can put it over the spinach then put it in the microwave to wilt the spinach to your preference, if you like).

Number of Servings: 4

Recipe submitted by SparkPeople user TESSFROMWA.

CD1772548 SparkPoints: (0)
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8/24/11 2:03 P

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A Shrimp Shack Special! (4.5 pts)
Denise Austin

Makes 4 servings

This dish is fun for the whole family, and it's easy. Buy the shrimp already peeled and deveined. If it's frozen, thaw it in a bowl of cold water, drain, and pat dry. The slaw is made with prepared cole slaw mix and a can of beans and it's a red slaw, made spicy with chili powder and hot sauce. If you prefer not to make the sauce, simply use premade cocktail sauce.

1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons fresh lemon juice
1 teaspoon hot-pepper sauce
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt (optional)

2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
1 teaspoon chili powder
1/4- 1/2 teaspoon hot-pepper sauce
1/8 teaspoon salt
3 cups prepared cole slaw mix
1 can (15 ounces) pinto beans, rinsed and drained

Shrimp Sauce
1/4 cup ketchup
1-2 tablespoons prepared white horseradish
1 tablespoon fresh lemon juice

To make the shrimp: Coat a rimmed baking sheet with cooking spray. Place the shrimp in a mound on the pan and mix with the lemon juice, pepper sauce, oil, and salt (if using). Spread out on the pan. Let stand for 10 minutes while preparing the slaw and the sauce.

Preheat the broiler. Broil the shrimp 3" to 4" from the heat until pink and just opaque in the thickest part, about 5 minutes.

To make the slaw: In a salad bowl, mix together the mayonnaise, sour cream, vinegar, chili powder, pepper sauce, and salt. Add the cole slaw mix and beans and toss to mix well.

To make the sauce: In a small bowl, mix together the ketchup, horseradish, and lemon juice. Serve the shrimp with the sauce and the slaw.

Per serving: 240 calories, 23 g carbohydrates, 25 g protein, 6 g total fat, 155 mg cholesterol, 5 g dietary fiber, 660 mg sodium

CD1772548 SparkPoints: (0)
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8/24/11 2:01 P

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Natalie Coughlin's Asparagus Frittata
courtesy of Fitness magazine
Makes 4 servings

6 fresh eggs, at room temperature
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese, plus extra for garnish
1 tablespoon olive oil
1 tablespoon butter
1 large leek, well washed and thinly sliced
2 bunches asparagus, chopped into bite-size pieces
2 cups baby spinach

Preheat broiler and set a rack 6 inches from the flame. Crack eggs into a large bowl; add salt, pepper and grated Parmesan. Lightly scramble and set aside.

In a large oven-safe pan, heat oil and butter over medium-high heat. Add the leek; saute for 1 minute, stirring occasionally. Add the asparagus; saute for 3 minutes, or until almost fully cooked. Add the spinach and season with salt and pepper to taste. When the spinach is almost fully wilted, spread the mixture across the bottom of the pan and pour the eggs over the top. Turn the pan so that the eggs fully cover the vegetables.

When the edges of the eggs start to separate from the sides of the pan, turn off the heat. Place the pan under the broiler until the frittata is lightly golden and the eggs are fully set, about 5 minutes. Immediately turn the frittata onto a large serving plate and garnish with extra Parmesan, if desired. Cut into slices and serve.

Nutrition facts per serving:
Calories 208
Total Fat (g) 15
Saturated Fat (g) 5
Carbohydrate (g) 8
Fiber (g) 2
Protein (g) 12

CD1772548 SparkPoints: (0)
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8/24/11 1:44 P

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Looking for a new recipe or have a recipe to share?

Please post recipes that you have tried, liked and would make again.

Please post your source or a link to your source if available and nutrition information when possible... Thanks!


Edited by: CD1772548 at: 12/23/2011 (15:50)
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