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I haven't made this in a long time.
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Hi Jenny! I think it's great that you are reassessing how much food you need to eat to feel satisfied. As far as eating the 5 servings of fruits and vegetables go, I personally think it's important. I plan my meals and snacks around doing so and have been for long enough that it's a pretty easy habit. Keep in mind that you only need 1/2 cup of most fruits and veggies to make a serving. You may be eating more servings than you think. Other things that I think help: You could make unsweetened applesauce, fresh fruit or cut up veggie a snack and have them ready in the fridge at home and work. Start your day with a banana (1-2 fruit servings) While cooking your meals and add lots of extra veggies. You could also post a menu and we can give you feedback!
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OT: Updating my buddies about my big bike ride!
Emma115 replied to wwlynn's topic in Programs and Plans
Thanks for the reminder and update! You are an awesome buddy and I am so impressed with your efforts on behalf of the Leukemia & Lymphoma Society and your determination to do the 100 mile ride! -
This inspired me to use up an open bag stir fry veggies from Costco and make your soup. It turned out really well and I will enjoy eating it!
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20 oz lean ground turkey 1 cup carrots, diced 3 stalks celery, diced Large onion, diced 3 cloves garlic, minced 2-3 jalapenos, diced 2 c colored bell peppers, diced 28 oz can crushed tomatoes 14 oz can petite diced tomatoes 2-3 tablespoons tomato paste 3 cans black eyed peas, drained and rinsed 2 1/2 cups water 2 tsp fennel seeds 2 tsp ground cumin 2 tablespoons chili powder Brown turkey with vegetables. Once turkey is cooked and vegetables are tender, add spices, tomatoes, water, and black eyed peas and simmer 45 minutes. Serves 8-10 My Review: This recipe was a nice change from regular chili. The fennel seeds added a really interesting flavor, almost making it seem like turkey sausage. I adapted this recipe from one in Shape magazine and it was a little too spicy with 3 jalapenos. I would use 2 next time. I also used the frozen bell peppers from TJs/Target and they were really easy to cut up while still frozen.
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Thanks for bumping this Kristy! I made it today and it was really good!
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Creamy Roasted Eggplant Soup --- Amazing!
Emma115 replied to RCKim's topic in 'Simply Filling' Recipes
Bump! -
Way to go Bridget!!!!
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Your lowest achievable weight vs. your lowest maintainable weight
Emma115 replied to wwlynn's topic in Programs and Plans
This is a great post! I've been under my WW goal since March 2006 and certainly have found that there is a difference between my lowest achievable weight and maintainable goal. I can maintain 135 pretty easily in the summer when I'm really active but it's much more realistic for me to maintain at 140 when I am busy and inside in MN in the winter. -
I made this for dinner and added a package of chicken that I had cooked and diced. It was really good. The feta was a nice touch.
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Ingredients 1 tablespoon vegetable oil 2 cups chopped white onions 1 cup chopped red bell pepper 1 cup quinoa,* rinsed, drained 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 1/2 cup water 1 15-ounce can black beans, rinsed, drained 1/2 cup chopped fresh cilantro, divided Crumbled fat free feta cheese (optional) Preparation Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired. Serves 4-6 I haven't tried this recipe yet but thought it looked really good.
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I did not care for this soup at all.
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If you have a Trader Joes near you they have a frozen organic brown rice that is bagged in 2 serving sized bags and you just cook it in the microwave for 3 minutes. It's excellent!
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Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic Mediterranean flavors. Yield 6 servings Ingredients: 2 tablespoons olive oil 2 cups finely chopped onion 8 garlic cloves, minced 4 cups water 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary 3/4 teaspoon salt 1/4 teaspoon black pepper 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained 1 (14 1/2-ounce) can diced tomatoes, undrained 1 to 2 tablespoons balsamic vinegar 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, optional Directions: Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes. Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese if desired. Recipe from cooking light Nutritional Information (including cheese) Calories: 373 (22% from fat) Fat: 9.1g (sat 2.1g,mono 4.5g,poly 1.6g) Protein: 15g Carbohydrate: 59.7g Fiber: 11.4g Cholesterol: 5mg Iron: 3.7mg Sodium: 955mg Calcium: 197mg Emily's notes: I really liked this recipe from Cooking Light. I used my hand blender to blend to a slightly chunky consistency. I also left off the cheese on mine and it was still wonderful.