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The Buddy System: November 2008 Recipe Challenge

Pick A Winner for November Challenge  

3 members have voted

  1. 1. Pick A Winner for November Challenge

    • Hopie - Butternut Squash Bake
      2
    • Lara - Curried Sweet Potato, Lentil & Chicken Soup
      0
    • Lara - 5 Can Soup
      1


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Heya Beauties~!

 

NOVEMBER RECIPE CHALLENGE 2008

 

Whatever you like, be it sweet, savoury - etc.....

Remember this month is Turkey month - so be thankful for your friends, family and all the blessings each of you have.

 

You're all Wonderful and should feel as such.

 

So post your favourites, something you would like to try but havent, old family recipes, etc.....

 

Have fun and be happy.

 

Winner will receive a little something from my Etsy shop.

 

1. grab any ole recipe you would like to try.

2. tailor it to your needs. i.e. core/flex

3. snap a photo or two or three.......

4. HAVE FUN

 

Post here and share the thread with others.

xhopiex


Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

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BUTTERNUT SQUASH BAKE (Crustless Quiche)

1 medium sized Butternut Squash (appx. 2 lbs)

1 med. onion, finely chopped (about 1 c.)

1 clove of garlic - minced

1/2 tsp. salt

1/4 tsp. pepper

¼ tsp. nutmeg

2 tbs. olive oil

2 eggs

3/4 c. milk

3/4 c. shredded Swiss cheese

Peel outer skin of squash with peeler or knife. Discard skin. Halve squash lengthwise and cut into thin ¼ inch slices. Place slices in bowl with onion, garlic, salt, pepper, nutmeg and olive oil. Toss well. Spoon mixture into greased (LF cooking spray) 9-inch baking dish. Bake, covered, at 375 degrees for 30 minutes.

Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and pour cheese mixture evenly over squash. Bake until golden brown, about 20 minutes.

Makes 10 servings.

½ cup each – 3 points per serving.

Photo Yummy!

3017079181_29f646d0b0_m.jpg mix it all together

3017079535_de071e8178_m.jpg bung it in the oven

3017912788_541fa8528f_m.jpg fresh outta the oven

3017080283_60aefa7062_m.jpg et voila - a great side dish or a meal in itself. scrummy yummy.

xhopie


Hopie

Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it

 

A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/

 

weight.png

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Curried Sweet Potato Lentil and Chicken Soup

Core or 2pts for 1/2C

1Lg or 2md sweet potatos, peeled, cut into 1/2-inch cubes (2Cups)

1/4C choped onion

1/2C finely chopped apple

1C water

2Cans Progresso Vegetable Classics Lentil Soup

1 1/2C frozen french cut green beans

1 1/2C finely chopped cooked chicken

2 to 3tsp curry powder

 

 

1. In 3-quart saucepan, heat sweet potatoes, onion apple and water to boiling over medeium-high heat. reduce heat to medium-low. Cover, cook 5 minutes.

 

2. Stir in soup, beans, chicken and curry powder. Heat to boiling, reduce heat to medium-low, cover, simmer 10 to 15 minutes, stirring occasionally until vegetables are tender.

 

5 Can Soup

2pts per 1/2C

1 Can each:

 

Progresso Minestrone Soup

Black Beans

Corn

Mixed Veggies

Diced Tomatos

 

Drain veggies, rinse beans, put all into a pot and heat. Easy Peasy!

 

I mix it up by using Succotash or MexiCorn instead of plain corn, flavored black beans and also adding a cup of diced shredded chicken or boca crumbles.


~~ Lara ~~

The world is a banquet and most poor suckers are starving to death.

Live, Live Live!

 

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