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Favorite Recipes

Weight loss support group for FaithWriters members. All welcome.

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MarijoPhelps
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Location: Middle of a mountain meadow in Colorado!

Mickey's Soup

Postby MarijoPhelps » Fri Feb 13, 2009 11:31 am

2 turnips pealed and diced
4 med potatoes scrubbed (I don't peal) and diced
4 carrots pealed and cut up
1 onion diced
2 cans chicken broth
1 cup frozen okra
1/2 large can tomatoes cut up and juice
1 cup cubbed low fat ham
1 tsp garlic powder
1 tsp garlic salt
couple shakes paprika
parsley cut up
red and black pepper to taste
1/2 head red cabbage sliced into bite sized pieces

May thicken with cornstarch.

Simmer until veggies tender - may cook in crock pot.

Makes a BIG (dutch over sized pan bull) batch
Marijo Phelps (pronounced Mary Jo)
Jesus IS Lord!

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MarijoPhelps
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Beef Shank Soup

Postby MarijoPhelps » Fri Feb 13, 2009 11:36 am

I cool this and remove fat... and cut up meat removing the bones
2 beef shanks
4 beef bullion cubes and water to cover 2" over shanks
1 can Campbell's French Onion soup
2 carrots pealed and sliced
2 ribs celery diced
1 onion diced
1 package frozen turnip greens
4 bay leaves (remove before serving)
1/2 cup rice or barley
1/2 to 1 tsp garlic powder

Simmer time veggies tender and meat cooked.
Marijo Phelps (pronounced Mary Jo)
Jesus IS Lord!

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MarijoPhelps
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Chicken and Green Chili Soup

Postby MarijoPhelps » Fri Feb 13, 2009 11:40 am

Cook 2 chicken breasts (I usually grill a couple extra and save them)- dice
1 can cream of chicken soup and 1 soup can of buttermilk (or plain yogurt or sour cream)

1 can (whatever size you like) diced green chilis OR 1 can Rotel
We enjoy 1/4 cup diced onion added at the last minute (or you can cook them)

Quick dinner - may add crushed corn chips and 1 cup chicken broth too.
Marijo Phelps (pronounced Mary Jo)
Jesus IS Lord!

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MarijoPhelps
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Lower fat "Reuben"

Postby MarijoPhelps » Fri Feb 13, 2009 11:47 am

1 can sauerkraut drained really well
Russian or Jewish Rye bread
"I can't believe it's not butter" spray
grated 2% cheddar cheese (or Swiss if you like that)
2 cooked chicken breasts sliced down the middle lengthwise (to serve 4 people generous servings)
sliced onions (optional)

Grill or waffle maker....

Spray one side of bread with "I can't believe it's not butter" spray, layer sauerkraut, chicken and sprinkle grated cheese on top - top with another slice of bread with buttered side up.

Grill until a toasty brown.

This works with just cheese and no chicken too or may add onion slices to each serving before grilling.
Marijo Phelps (pronounced Mary Jo)
Jesus IS Lord!

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MarijoPhelps
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Pumpkin Mousse Pie (or skip crust)

Postby MarijoPhelps » Fri Feb 13, 2009 11:54 am

1 Keebler low fat Graham pie crust (can skip this too)
1 1/4 cups cold fat free milk
1 package fat and sugar free vanilla instant pudding
1 tablespoon pumpkin pie spice
1 cup canned pumpkin
1 tub (8 oz) fat free/sugar free whipped topping divided

In large bowl bet pudding, milk and spice with wire whisk for 1 1/2 minutes. Fold in 1/2 whipped topping and put in pie crust (or divide into small glass bowls for individual servings and don't do crust)

Top with remaining topping

Refrigerate at least 2 hours (I have NEVER made it that long)

May use 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger and 1/4 tsp cloves if you don't have the pumpkin pie spice.
Marijo Phelps (pronounced Mary Jo)
Jesus IS Lord!

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Creamy Macaroni 'N' Cheese

Postby dabbler » Wed Apr 22, 2009 10:37 pm

Creamy Macaroni 'N' Cheese

1/3 cup finely chopped onion
3 1/2 cups cooked elbow macaroni
1 3/4 cups shredded reduced-fat cheddar cheese
2 tablespoons parsley (optional)
1/2 cup fat-free evaporated milk (I didn't have any so used 1/4 cup skim milk)
1 3/4 cups 2% cottage cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

In a micro-wave safe bowl, cover and microwave onion on high for two minutes or until tender; drain. Add the macaroni, cheddar cheese and parsley. In a blender or food processor, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture. Pour into a 1 1/2 qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 F for 20-25 minutes or until lightly browned.
Yield: 8 servings @ 229 calories per 2/3 cup serving.

Let me know if someone needs exchnages or something else.

I froze this in by individual servings in plastic freezer bags and then just tore open the bag to put it on a plate and microwave it for lunch. I really liked this.
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MarijoPhelps
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Banana bran Muffins

Postby MarijoPhelps » Mon Jul 13, 2009 5:54 pm

Banana Bran Muffins 2 dozen
Pre-heat oven @325degrees
4 ripe mashed bananas
½ cup butter melted
½ c Splenda brown sugar
1 ½ tsp baking soda
¾ tsp salt
1 cup oat bran
1/2 cup wheat bran
¾ cup flax seed meal (Wal-Mart has this by flours now)
I use 1 tsp almond extract but optional
4 eggs

Mix melted butter and sugar substitute, add eggs and beat. Stir in extract. Add mashed bananas.

I simply sprinkle the salt and soda over the wet mixture and then add the rest of the dry and stir with a rubber scraper until moistened.

Fill 24 muffin cups equally with mixture and bake 20 minutes (at this altitude in my oven) Check with toothpick coming out clean and adjust your baking time.

Recipe calls for 2 tsp soda at lover elevations (we are at 8600 feet) YUMMY and low glycemic, low carb.
Marijo Phelps (pronounced Mary Jo)
Jesus IS Lord!

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Re: Favorite Recipes

Postby wandasewell » Sun Mar 17, 2013 12:46 am

A Yummy Dinner Meal:

1 or 2 Chicken thighs or whatever part you like. Or you can use wild caught haddock or whatever fish you like.
Put extra virgin coconut oil or olive oil in a rod iron pan but only let it fill the bottom of the pan, no standing oil.
Start cooking the chicken on medium heat for 10 or so minutes.
Dice or slice some sweet potato and add to the pan w/ the chicken.
Add seasonings, I use 1/4 tsp. of sea salt, a dash of caynene pepper, a dash of oregano, ginger, parsley, and basil.
After another 10 or so minutes add whatever veggis you like. I use spinach, yellow squash, onion, garlic, tomato and I usually dice it up.
If you use the wild caught haddock put it in last and cook 7 minutes on each side.
Stir or turn over frequently and enjoy.
Takes about 45 mins or so to cook.

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