| Reminder from: | GodConfidentLadies Yahoo! Group | |
| Title: | Use OUR Money to Grow YOUR Solid Future Income (SFI) business | |
| Date: | Tuesday November 30, 2010 | |
| Time: | 9:00 pm - 10:00 pm | |
| Repeats: | This event repeats every day. | |
| Location: | https://www.moreinfo247.com/9637370/free | |
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* Exported from MasterCook *
Duckie's Greek Walnut Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups tomatoes -- finely chopped
1/2 cup cucumbers -- finely chopped
2 tablespoon olives -- finely chopped
2 tablespoon red onions -- finely chopped
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon parsley -- chopped
1/4 teaspoon garlic -- minced
1 pinch oregano -- dried
1/4 cup walnuts -- chopped, toasted
Mix together all salsa ingredients except walnuts until well combined.
Season with salt and pepper; stir in walnuts just before serving.
Makes 2 cups (8 one-quarter cup servings)
Cuisine:
"Greek"
Source:
"Duckie for Clay's Kitchen"
S(Formatted by Chupa Babi):
"Oct 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 40 Calories; 3g Fat (64.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Taste of Home Greek Salsa
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon white balsamic vinegar
2 tablespoons olive oil -- divided
2 1/2 teaspoons Greek seasoning -- divided
1 garlic clove -- minced
1 cup grape tomatoes -- quartered
3/4 cup chopped cucumber
1/2 cup crumbled feta cheese
1/2 cup chopped red onion
2 1/4 ounces sliced ripe olives -- (1 can) drained
In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons
Greek seasoning and garlic; set aside.
In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and
olives.
Drizzle with vinegar mixture and toss to coat. Chill until serving. Serve
with pita chips.
Makes 2 3/4 cups (Serves 10 - 12)
Cuisine:
"Greek"
Source:
"Taste of Home"
S(Formatted by Chupa Babi):
"Oct 2010"
Yield:
"2 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 55 Calories; 5g Fat (73.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 2140 0 26567 0 902557 0 0 2679 902678
* Exported from MasterCook *
Slow Cooker Lamb Tagine Recipe - Moroccan
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 15%) Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large sweet onion -- sliced
2 pounds boneless leg of lamb -- or lamb stew meat, cut into 1 1/2-in. pieces, visible fat trimmed
1 cup dried apricots
1 cup prunes
1 tablespoon minced garlic
1 tablespoon pumpkin pie spice
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 bay leaf
1 can reduced-sodium chicken broth -- (14.5 oz)
1 can tomato paste -- (6 oz)
3 medium sweet potatoes -- scrubbed and rinsed
10 ounces whole-wheat couscous -- 1 box
1/4 cup toasted slivered almonds -- optional
1. Mix onion, lamb, apricots, prunes, garlic, pumpkin pie spice, salt,
pepper and bay leaf in a 4-qt or larger slow cooker. In a bowl, whisk
broth and tomato paste until combined; pour into slow cooker. Nestle whole
sweet potatoes into stew.
2. Cover and cook on high 5 to 6 hours or on low 7 to 9 hours until lamb
and potatoes are tender.
3. Remove potatoes with a slotted spoon to a cutting board; discard bay
leaf. Cut potatoes into wedges.
4. Prepare couscous as package directs; serve with stew and potatoes.
Serve with almonds if desired.
Serves 6
Active Time: 10 minutes
Total Time: 7 hours
Variations :
1. Use 8 skinless, boneless chicken thighs instead of the lamb. Cook on
high 4 to 6 hours or on low 6 to 8 hours until chicken is tender.
2. Substitute 4 lamb shanks (12 to 14 oz each) for the leg of lamb or stew
meat. Cook on high 6 to 8 hours or on low 8 to 10 hours until lamb is
tender.
3. Instead of whole sweet potatoes, add 4 carrots (halved lengthwise, then
cut into 1-in. pieces) and 2 cans (15.5 oz each) chickpeas, rinsed.
Finishing Touches:
Top with sesame seeds instead of almonds.
Sprinkle with chopped cilantro or mint.
Before serving, add 2 tsp grated orange
AuthorNote: Slow-cooking brings out the aromas of this Mid
Eastern-inspired lamb dish that's simmered with dried apricots and prunes,
tomato paste, pumpkin pie spice and sweet potatoes, and served atop
whole-wheat couscous.
Per serving: Cals 479; Total Fat 8g; Carbs 95g; Fiber 14g; Protein 40g;
Chol 90mg; Sodium 822mg.
Cuisine:
"Moroccan"
Source:
"Woman's Day Kitchen from Woman's Day | September 1, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 644 Calories; 12g Fat (16.6%
calories from fat); 44g Protein; 92g Carbohydrate; 10g Dietary Fiber; 98mg Cholesterol; 7 08mg Sodium. Exchanges: 3 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 2 Fruit; 1/2 Fat.
NOTES : Cooker: 4-quart or larger
Cook Time: HIGH for 5 - 6 hours, or LOW for 7 to 9 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 449 0
* Exported from MasterCook *
Slow Cooker Cuban Picadillo - 6 pts
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces lean ground beef -- 94% lean
1/4 cup diced tomato
1/4 cup pimento-stuffed green olives
1/2 tablespoon nonpareil capers
1 shallot -- minced
1/2 tablespoon tomato paste
1/4 teaspoon cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
In a small, nonstick skillet, saute the beef until cooked through. Break
up large pieces with the back of a spoon.
Add the meat and remaining ingredients to a 2-quart slow cooker. Stir to
distribute all ingredients evenly. Cook on low for 6 to 8 hours. Stir
prior to serving.
Serves 2
Per serving: Cals 240; Fat 10g (37.5% fat); Carbs 11g; Fiber <1g; Sodium
810mg; Protein 26g.
AuthorNote: In Cuba, picadillo is served with black beans and rice.
Why Use Freshly Ground Pepper? Freshly ground pepper has a fresher,
spicier flavor than ground pepper. To keep it free flowing, ground pepper
is often packaged with fillers that can dull the flavor. Whole peppercorns
take just seconds to grind in a peppermill.
Description:
"6 pts"
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 332 Calories; 25g Fat (69.9%
calories from fat); 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 85mg
Cholesterol; 414mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 678 902478 0 0 0 0 0
* Exported from MasterCook *
Slow Cooker Beef Gyros Recipe
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slow-cooker liner -- (we used Reynolds)
2 pounds boneless beef chuck steak -- about 11/4 in. thick
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Yogurt-Dill Sauce:
1 cup Greek yogurt
1 cup diced seedless cucumber
1 tablespoon snipped fresh dill
1/4 teaspoon salt
To serve: -- 5 pocketless pita breads, leaf lettuce, sliced tomatoes and red onions
1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.
2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl.
Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until
meat is tender.
3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.
4. Remove beef to cutting board; slice. Return beef to juices in
slow-cooker to keep warm. Warm pitas as package directs; top with sliced
meat. Serve with accompaniments and yogurt sauce.
Serves 5
Active Time: 10 minutes
Total Time: 6 hours
Amount Per Serving: Calories 722 ; Total Fat 42g ; Saturated Fat 13g ;
Cholesterol 128mg ; Sodium 818mg ; Total Carbohydrates 33g ; Dietary Fiber 2g ; Protein 52g.
Cuisine:
"Greek"
Source:
"By Woman's Day Kitchen from Woman's Day; June 2, 2009 | June 2, 2009"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 507 Calories; 39g Fat (70.4%
calories from fat); 34g Protein; 3g Carbohydrate; 1g Dietary Fiber; 105mg
Cholesterol; 429mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0
Vegetable; 0 Fruit; 5 Fat.
NOTES : Cooker: 3-quart
Cook Time: LOW for 6 to 8 hours
Nutr. Assoc. : 0 20005 0 0 0 0 0 0 0 0 0 20057 0 0
| Reminder from: | GodConfidentLadies Yahoo! Group | |
| Title: | Use OUR Money to Grow YOUR Solid Future Income (SFI) business | |
| Date: | Monday November 29, 2010 | |
| Time: | 9:00 pm - 10:00 pm | |
| Repeats: | This event repeats every day. | |
| Location: | https://www.moreinfo247.com/9637370/free | |
| Get reminders on your mobile, Yahoo! Messenger, and email. Edit reminder options | ||
This one's for you Pete! watch out for the salt!
* Exported from MasterCook *
Kimchi Jigae - Korean Spicy Fermented Cabbage Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 pound pork belly -- sliced very thin
1/2 small onion -- sliced
1 1/2 cups loosely packed kimchi
4 cloves garlic -- minced
1/2 cup kimchi juice
2 cups water
1/2 teaspoon dried ginger
1 tablespoon cooking wine -- (such as mirin or shaoxing)
2 teaspoons gochujang -- (Korean chili paste)
2 teaspoons miso -- or dengjang
2 teaspoons Korean soup soy sauce -- (or light soy sauce)
2 tablespoons gochugaru -- (Korean dried chili flakes) optional
8 ounces silken tofu -- sliced into cubes
2 green onions -- thinly sliced
1 tablespoon butter
Heat a small laquered cast iron pot (like a Le Creuset) until hot, then
add the pork belly and onion. Allow some of the fat to render out of the
pork belly, then add the kimchi and garlic. Saute until the mixture is
very fragrant, then add the kimchi juice, water, ginger, cooking wine,
gochujang, miso and soy sauce, stirring everything together to combine.
Bring to a boil and taste for spiciness. Add as much gochugaru to taste
until it's pleasantly tingly (I usually add about 2 Tbs, but this may be
way to much for some people). Add the tofu, turn down the heat to a simmer
and let it cook for 15-20 minutes, or until the pork and kimchi are
tender.
When you're ready to serve, add the green onions and butter and give it a
quick stir to incorporate. Put a trivet on the table and serve it straight
out of the pot along with a bowl of rice.
Serves 6
Like its German cousin sauerkraut, the various strains of Lactobacillus in
kimchi convert the sugars in the cabbage into acids over time. At some
point, most people find that kimchi gets too tart, making it unpleasant to
eat straight out of the jar, but this is the perfect time to turn it into
Kimchi Jigae. The tartness mellows out as it cooks with the other
ingredients and the kimchi, along with the pickling juices, adds a
garlicky depth to the soup that is hard to describe.
You might take one look at the color of this soup and assume that it's
going to trigger a thermonuclear reaction in your mouth, but it's not as
spicy as it looks and the heat can be controlled by how much chili you
add. Unlike some Latin American and South Asian chili's Korean chilies are
less potent, so the color can be misleading. Of course if you're anything
like me and like it hot, feel free to add some extra chili flakes to give
it some extra kick.
In the same way that every family has their own secret family recipe for
kimchi, the recipes for Kimchi Jigae vary widely by household. Here are
the secrets from our house for making good kimchi jiggae:
Use the kimchi juice, this is the red liquid that is released from the
cabbge as it's being pickled. Every package will have some at the bottom
and you can squeeze the kimchi with your hands to get more.
Add miso. I know, this is technically a Japanese ingredient, but it adds
an earthy flavour that juxtaposes the tart kimchi nicely. If it makes you
feel more authentic, feel free to substitute doenjang, but in tests, I've
found that doenjang is a little too strong and overwhelms the kimchi.
Add butter at the very end. This may sound really odd, but it thickens the
soup and gives it a wonderful richness without being greasy. The key is to
add it just before serving so it emulsifies in the soup (if you add it too
early the milk solids and fat will separate and make the soup oily).
Cuisine:
"Asian"
Source:
"Foodieview dot com"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 134 Calories; 9g Fat (57.4%
calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 878mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4548 0 1335 0 0 0 3617 0 0 0 558 4714 5290 0 0
* Exported from MasterCook *
Slow Cooker Korean-Style Hot Pot - 1 pt
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bunches baby bok choy
8 cups water
8 ounces sliced crimini mushrooms
12 ounces extra-firm tofu -- cubed
3 cloves garlic -- thinly sliced
1/4 teaspoon sesame oil
1 tablespoon crushed red pepper flakes
7 ounces enoki mushrooms
Remove the leaves of the baby bok chioy. Wash thoroughly. Place them whole
in a 4-quart slow cooker. add the water, crimini mushrooms, tofu, garlic,
sesame oil, and crushed red pepper. Stir.
Cook on LOW for 8 hours. add the enoki mushrooms ans stir. Cook an
addtional 1/2 hour before serving.
Serves 8
Per serving: Cals 80 (23% fat); Fat 2g; Carbs 11g; Fiber 4g; Sdodium
230mg; Protein 9g.
AuthorNote: Serve this hot and spicy main dish with sides of steamed rice
and kimchi.
Description:
"1 pt"
Cuisine:
"Asian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 58 Calories; 3g Fat (41.1% calories
from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
14mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 904977 0 0 0 0 0
* Exported from MasterCook *
Slow Cooker Green Tea Tapioca Pudding - 3 pts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat (Less than 5%) LowCal (Less than 300 cals)
LowFat (Less than 5%) Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fat-free evaporated milk
1/4 cup small pearl tapioca
1 teaspoon matcha -- or green tea powder
1/2 cup sugar
1 egg
Pour the evaporated milk, tapioca, matcha, and sugar into a 4-quart slow
cooker. Whisk untl the sugar dissolves. Cook for 1 1/2 hours.
Stir in the egg. Cook an addtional 1/2 hour on low. Serve warm.
Serves 6
Per serving: Cals 170 (5% fat); Fat 1g; Carbs 32g; Fiber 0g; Sodium 110mg;
Protein 8g;
AuthorNote: Tapioca pudding is simple in the slow cooker. There's no need
to stir.
Tapioca: Tapioca comes in several forms. Large pearl tapioca can be boiled
to a chewy texture and served Taiwanese-style in cold drinks. Small pearl
tapioca is better used in puddings and desserts. Tapioca starch is also
used as a thickener in savory dishes.
Description:
"3 pts"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 1g Fat (5.4% calories
from fat); 8g Protein; 32g Carbohydrate; trace Dietary Fiber; 38mg
Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 4419 1027 0 0
* Exported from MasterCook *
Miso Soup with Tofu and Wakame - 1 pt
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
3 tablespoons white miso paste -- to 4 tablespoons
12 ounces extra-firm tofu -- diced
1 cup broken dried wakame seaweed
1 bunch green onions -- diced
Pour the water into a 4-quart slow cooker. Whisk in the miso paste untl it
is fully dissolved. Add the tofu. Cook on LOW for up to 8 hours.
Add the seaweed and green onion. Cook for 15 minutes on HIGH. Stir before
serving.
Serves 2
Per serving: Cals 60 (15% fat cals); Fat 1g; Carbs 6g; Fiber 2g; Sodium
460mg; Protein 7g.
AuthorNote: Traditionally, miso is never heated to boiling while making
soup, making it a perfect dish to make in the slow cooker. Adding tofu and
wakame seaweed makes it a complete meal.
Description:
"1 pt"
Cuisine:
"Asian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 80 Calories; 4g Fat (42.9% calories
from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
355mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.
NOTES : Cooker: 4-quarts
Cooking Time: LOW for 8 hours
Nutr. Assoc. : 0 905 0 26878 0
| Reminder from: | GodConfidentLadies Yahoo! Group | |
| Title: | Use OUR Money to Grow YOUR Solid Future Income (SFI) business | |
| Date: | Sunday November 28, 2010 | |
| Time: | 9:00 pm - 10:00 pm | |
| Repeats: | This event repeats every day. | |
| Location: | https://www.moreinfo247.com/9637370/free | |
| Get reminders on your mobile, Yahoo! Messenger, and email. Edit reminder options | ||
For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.
@@@@@
title
<hard return>
ingredients
<hard return>
directions
Example:
@@@@@
Squash Casserole
2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)
Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Serves 4-6.
