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Thread: Recipes

  1. #6201
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    Re: Recipes

    The facial may have had other ingredients in it. Get a box of cheap instant oatmeal and try a little (you can always give the other packets away if you have a reaction.) Steel cut oats are chunks of oats, not flattened down. They take a lot longer to cook which is the problem if you try to get out the door shortly after you get up. I am going to try the crockpot tonight with the full amount. I can always heat it back up in the microwave the rest of the week. Can't wait! Thanks MRD!!
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  2. #6202
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: Recipes

    Now that I think about oatmeal....I'm not allergic to it. I adore oatmeal cookies, and Marley's apple crisp uses oatmeal. Sorry. I must have been stuck in idiot mode earlier.
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  3. #6203
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    Re: Recipes

    Ha! I can relate. I get stuck there often myself.
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    Re: Recipes

    Quote Originally Posted by Gutmutter;2789325;
    Ha! I can relate. I get stuck there often myself.
    What I want to know is how you get out of it once you are stuck in it? I seem to be really stuck there.

    I'm looking for good healthy meal salad recipes. My husband is going to be out of town so my daughter and I can finally do some of these salads and now that we can, I can't seem to find any good recipes.
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  5. #6205
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    Re: Recipes

    Can you be more specific? Lettuce based? Potato saladish? Taco salad?
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    Re: Recipes

    Quote Originally Posted by Gutmutter;2789331;
    Can you be more specific? Lettuce based? Potato saladish? Taco salad?
    Anything.

    We like lettuce and we like artichokes, pasta, olives, feta cheese, stuff like that.
    It can be meatless or have meat.

    My husband hates salad of any sort.

    I'm thinking something I can make that we can eat and I don't have to make anything else except a good salad with lots of stuff.

    We like sun dried tomatos, but not a huge fan of fresh tomatos in salad.

    We like potato salads, pasta salads, chopped salads, rice salads.

    The only thing neither of us like is tuna salads.
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  7. #6207
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    Re: Recipes

    This isn't a recipe, per se, but I eat salad for lunch a lot, and I use spinach as the base vegetable, throw in chopped whatever is in the fridge (broccoli, cauliflower, fresh peas) along with the essentials of green onion, cherry tomatoes (I don't like cut up pieces of a larger tomato), cold chicken (which I've sprinkled a bit of salt on) and crumbled feta, and zero dressing. The feta is very flavourful so not a lot is required and adequately replaces any dressing, and it only has 90 calories per cubic inch. It's very tasty.
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  8. #6208
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    Re: Recipes

    A popular salad when I was wined and dined in Chicago last year by my sister's family was a roasted beet salad with field greens, beets, goat cheese, and walnuts or pecans on top. Really good combination. I think with a mild vinegrette.
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  9. #6209
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    Re: Recipes

    I just finished making this and it's simmering on the stove. My mom gave me the recipe and it's one of my favorite soups and it's great leftovers.

    Thick Spaghetti Soup

    1/2 lb ground beef (I've used venison before)
    1/2 lb bulk sausage
    1 cup chopped yellow onion
    2 cloves garlic minced
    1 can (28 ounces) Italian style tomatoes (with basil and including juices), break up tomatoes as you stir in
    2 cups beef broth
    1 cup tomato juice
    1 teaspoon salt
    1/4 teaspoon dried oregano, crumbled
    1/4 teaspoon dried basil, crumbled
    1 bay leaf
    freshly ground pepper to taste
    1/4 cup fresh chopped parsley
    1 cup broken (1 inch length) spaghetti (I use whole wheat)
    1 cup fresh or frozen peas
    1/2 cup sliced olives (I don't use because I hate olives)

    Fresh grated Parmesan or Asiago cheese, for topping

    In a large saucepan or soup pot over medium-high heat, cook beef, sausage, onion, and garlic stirring and breaking up meats until they are no longer pink and vegetables are soft. About 10 minutes, stirring occasionally.

    Pour off any excess grease from pan. Add tomatoes and juices, broth, tomato juice, seasonings, parsley, and spaghetti.

    Cover and simmer over love heat until flavors are blended, about 30 minutes. Add peas and olives and cook uncovered about 10 minutes longer or until ready to serve.

    Remove bay leaves before serving. Sprinkle servings with cheese.
    Last edited by Yardgnome; 02-10-2008 at 07:11 PM.

  10. #6210
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    Re: Recipes

    Oh, that sounds delicious, YG. I'm currently big into making a soup (or casserole, or something) on Sunday for the week's lunches. I may try that one.

    My boyfriend made spinach tortellini soup a few weeks ago, and it was delicious. Very hearty and filling, we got good bread to go with it but didn't even really need it:

    2 tablespoons unsalted butter
    6-8 cloves garlic, chopped
    1/2 cup chopped onions
    4 cups vegetable or chicken broth
    2 cups water
    9 ounces fresh cheese tortellini or frozen cheese tortellini
    1 (14 1/2 ounce) can diced tomatoes, with their liquid
    10 ounces spinach, washed and stemmed,coarsely chopped
    8-10 basil leaves, coarsely chopped
    1 egg
    1/2 cup grated parmesan cheese
    salt and pepper

    1. In a large saucepan, melt the butter over medium heat.
    2. Add the garlic and onion and saute until fragrant, 2-3 minutes.
    3. Add the broth and water; bring to a boil.
    4. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
    5. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
    6. Stir in the spinach and basil and cook until wilted, 1-2 minutes.
    7. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
    8. Drizzle into the soup and cook, stirring about 3 minutes more.
    9. Remove from heat and serve.

    I got the recipe off the internet: Garlicky Tortellini, Spinach and Tomato Soup Recipe | Recipezaar
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