Replies

Thank you for the tip and links, LOL, I have also emailed it to me at Yahoo, will have to check it out later.

Interesting how some of these work, reminds me a little of the old uses of sliced onions and potatoes, in the sock to take down fevers.

Someday, someone will find the science that is involved in the treatment..........but for now, someones granny will pass it on.

Thanks for sharing.

[There must be hidden links to a 100 pumpkin recipes in this article....]

http://www.wisebread.com/cooking-with-canned-pumpkin-fresh-ideas-for-a-frugal-super-food#comments

Home » Frugal Living » Food and Drink
Cooking with Canned Pumpkin: Fresh Ideas for a Frugal Super Food

14 comments

Posted December 20, 2008 - 11:55 by Myscha Theriault

Filed Under: Food and Drink

Photo: Alismith44

Readily available, healthy, a doctor recommended super food, on sale frequently during the winter holidays and reasonably affordable even at the regular price, canned pumpkin gets the job done. Think it’s just for pies and sweetbreads? Read on.

Pumpkin is incredibly versatile. While many people relegate this colorful puree to pies and sweetbreads alone, it’s actually useful for much more than that, including cocktails, casseroles, pasta fillings and breakfast smoothies. Don’t know what to do when it comes to that recipe that leaves you with leftovers at the bottom of the can? Try using one of my favorite standby savings strategies, ice cube trays. In the meantime, I invite you to explore the following categories and idea links, several of which will soon be ending up in my personal pumpkin archives.

Sauces, Soups and Chilies.

making pumpkin soup at home by ctsnow

Soups are actually one of the first things people tend to think of when trying to brainstorm outside of the canned pumpkin box. However, this category of recipes alone produced some extremely interesting research results, including seafood pumpkin, shrimp pumpkin bisque, pumpkin peanut butter and a recipe or two for sausage pumpkin soup. Another recipe of interest was this black bean pumpkin soup recipe. Feel like something curried? Here’s a link to help you out.

When it comes to sauces, numerous savory options are available. For example, when you scroll down a bit on this link, you will find a recipe seared scallops in pumpkin sauce. I also found this one with garlic and shallots to serve with angel hair and parmesan, a garlic walnut pumpkin sauce to serve with various pasta shapes, this one with sour cream recommended for cheese ravioli, and a creamy yet savory sausage and pumpkin sauce suitable for swapping out with a standard red meat sauce over spaghetti. Looking for a sauce to use on your salad? Here’s one for pumpkin vinaigrette that I use at our house:

One clove of minced garlic, 1 tsp of sweetener (stevia, honey, agave nectar, maple syrup or brown sugar), salt and pepper to taste, 2-3 tablespoons of pumpkin puree, 2-3 tablespoons of cider vinegar and 4-5 tablespoons of olive oil. You can play around with this recipe a bit, adding a touch more vinegar for extra zip, and double or tripling the recipe to allow for a bigger up front batch. Whip this one up in your blender using an inverted quart canning jar to minimize clean up. (Directions on how to perform this kitchen hack are available towards the bottom of this article on recycling containers.) I’ve stored this one for nearly a week before in my fridge.

If chilies float your boat, I found this idea for pumpkin turkey chili, as well as one or two others. Something in particular I noticed when researching the chili recipes (there are loads more out there, but I thought three was enough for this post.) was the frequent combination of pumpkin puree into the tomato bases of the chili. Since tomatoes are a super food as well, and the flavors apparently complement each other, this is a great way to get a double nutritional bang for your buck.

Dips and Beverages.

Swimmin’ Hole by bdjsb7

Pumpkin dip? That’s what I thought. But I actually found several diverse ones, including one or two pumpkin hummus recipes, pumpkin fluff dip, this recipe for peanut butter pumpkin dip that I think could also be seasoned differently for a savory accompaniment to meats, a fruit dip, and this savory pumpkin dip option.

And beverages? Who knew there were so many drinkable options when it came to pumpkin puree? Scroll down using this link to the recipe for a cocktail known as a pumpkin French 75, using puree and gin. You can also make pumpkin margaritas, martinis, infused vodka , and a cool pumpkin rum punch. I also found recipes for pumpkin yogurt punch, pumpkin smoothies and pumpkin lattes for the stove top and crockpot.

Stuffings, Side Dishes and Savory Entree Ideas.

Pumpkin risotto at The Bon Vivant, Edinburgh by www.theedinburghblog.co.uk

This is the category that blew me away. I was hoping to find a few unusual savory ideas for all of you, but there was way more diversity than I expected. We’re talking pumpkin gnocchi ,whole wheat pumpkin and spinach pizza, pumpkin couscous, and even baby food. Love the taste of old Mexico? Try these Oaxacan pumpkin tamales.I also have this low calorie pumpkin casserole that we’ve enjoyed at our house a time or two, a pumpkin gratin, pumpkin cornbread and a savory pumpkin quiche. And that’s not all. Here are a few others that made the cut:

* Pumpkin ravioli with sage butter and a recipe for chicken leg and pumpkin tagine. Here’s the link for both.
* Savory pumpkin chestnut stuffing.
* Pumpkin spice dinner rolls.
* Pumpkin lasagna.
* Creamy pumpkin penne.
* Sausage and savory pumpkin ravioli.
* Pumpkin risotto.
* Pumpkin cheddar muffins topped with pumpkin seeds for additional artisan flair.
* Pumpkin fritters.
* Syrian pumpkin patties. (Made with bulgur and great for a side dish.)

As you can see, it isn’t hard to incorporate more pumpkin in your diet in ways that don’t involve dessert.

Breakfasts and Baked Goods.

Pumpkin Pancakes with sausage by MontageMan

Looking for a few ways to start off your day with a little pumpkin power? Try pumpkin power bars, oatmeal, pancakes, waffles, scones or some Eastern European pumpkin and sauerkraut muffins.

When it comes to traditional baked goods, pumpkin is an extremely popular ingredient for the fall and winter seasons. Since these are the types of recipes most people tend to have already, I’ve kept this section of the article a bit brief. A few classics to get you started if this is your first journey beyond pie? Pumpkin whoopie pies with cream cheese filling, this vegan pumpkin snack cake that mixes up right in a standard 8 x 8 pan, and versions of pumpkin bread from both the Black Forest and the good old state of Maine. Need a couple more? How about turnovers or low fat pumpkin oatmeal cookies?

Classic Confections.

Teeny Pumpkin Pies! by cardamom

I know, I know. There are some baked items here too. But since many of them end up clearly on the fluffier “ooh la la” side of the dessert scale (read: pain in the neck to make), I put them in their own category. In addition to the expected pie, cheesecake and mousse, a few others caught my eye.

* Pot de creme.
* Angel cake.
* Flan.
* Fudge.
* Ice cream.
* Creme brulee.
* Ginger pumpkin souffle.

Additionally, I was able to find not only a plain pumpkin pudding, but another recipe I’ve been searching for for years: pumpkin bread pudding that doesn’t require a specialty bread to start. Score!

With as much luck as I had in researching the savory options for this puree, I have to say I’m encouraged. It’ll take some practice and effort to make it one of the choices I go for on a regular basis, but I think with this selection of idea options, canned pumpkin has a serious shot at being used as often as tomato products in my kitchen. Particularly in the casserole, sauce and stuffing arenas. Looking for for other affordable super food options? Check out our articles on spinach, salmon and soy, which is covered in three separate articles on soy beans, tofu and TVP. Since lentils are a super food too, you may want to check out this article for menu ideas as well. Eat healthy, everybody!

I would also recommend Pumpkin Polenta as a side dish(http://recipes.sparkpeople.com/recipe-detail.asp?recipe=115771), the pumpkin mixes well with the creaminess of the polenta.

Pumpkin custard

Submitted by Jenn on December 20, 2008 - 17:02.

We live on pumpkin custard at our house. It’s basically a crustless pumpkin pie. Follow the pie recipe on the can of pumpkin puree but substitute 1 can of milk for the sweetened condensed milk. (As in, dump out the pumpkin and fill the can with milk.) Add at least one extra egg. 3 works great, 4 can taste eggy. You can drop the sugar to as little as half a cup. And pump up the spices to make it taste more savory than sweet. I like using Chinese 5 spice powder. Mix it all together and bake at 400 degrees for an hour. I like to use something flat like a pie plate. It seems to gel better.

Serve over hot buttered toast. Yum! We eat it first for dinner and then serve any leftovers for breakfast.

Make and freeze your own pumpkin

Submitted by Cheap Yankee on December 21, 2008 - 09:57.

Pumpkin is a welcome friend at our house and we’ll certainly give some of these newer recipes a try, but we don’t waste our money on expensive canned pumpkin. We stock up on a variety of pumpkins and heirloom squashes every fall, use them for fall and Halloween decorations, and then bring them indoors to store or process for later pumpkin dishes. A few caveats are in order if you want to “have your pumpkin and eat it too.”

Pumpkin and winter squashes store well someplace that gets very cold but not freezing, such as your garage. Basements tend to be too warm. If your garage occasionally drops below freezing, store them in a box insulated with blankets, crumbled newspaper or tough acidic leaves (such as oak). Check often for soft spots and lightly knock as good pumpkins have a light hollow sound. If you catch a soft spot or hollow sound quickly enough, immediately process and eat the pumpkin (cutting out any squishy spots). I’ve been able to “keep” them this way all winter, though some varieties tend to head south quicker than others so you need to be diligent about checking your stash every few weeks. If they accidentally freeze, you need to process them immediately as they rot quickly once thawing.

To process pumpkins, first carve out the seeds and set them aside for pepitas (pumpkin seeds). Separate the pulp for your compost pile (haven’t figured out a use for it yet). Cut the pumpkin in half vertically and put it face-down on a baking sheet. Once the center starts to cave in when you touch it, take it out of the oven and scoop out the pulp while still hot. Puree in a food processor, blender, or food mill once it cools enough to touch. Whatever you can’t use that day, scoop 2-cup servings into a ziploc freezer bag (this is how much is in a typical can of pumpkin), suck the air out using a straw, smooth it flat and store it in your freezer. Thaw and use as you would canned pumpkin.

Contrary to popular myth, you CAN eat that stringy Halloween Jack-O-Lantern, but you need to treat it a little differently than smaller pumpkins. Next year, when you place your pumpkin for decoration, don’t carve it until no more than 24 hours in advance. Keep it off the ground (a bit of scrap wood underneath works well) and out of direct sunlight so it doesn’t rot. Use a flashlight instead of a candle when lighting it for trick-or-treators. As soon as you turn out your porch lights, bring “Jack” indoors and either process him right away, or stick him in the fridge covered with a plastic bag until you can process him in a day or two. Sometimes picnic ants will decide to explore Jack while he’s outside, so just rinse Jack well and let him dry before processing (I don’t put him out until just before the kids are due to arrive to avoid this).

When processing Jack to bake, you may only be able to fit one half at a time in your oven. Because big pumpkins carry a lot more water than small ones, I usually cut Jack in quarters so more moisture can escape during cooking. Once cooked, you can often peel the tough skin off instead of scooping it. Cut Jack into 2” chunks and toss them in a colander over a bowl to cool so more water seeps out. Lastly, before pureeing, squeeze the slightly-warm pumpkin chunks over the bowl until water no longer wrings easily from the pieces. The water can be used to enhance soup stock. Puree Jack well. Jack-o-lantern puree tends to be less sweet and higher in fiber, so use it in recipes such as pumpkin bread (regular or sweet) or pumpkin bread pudding, but not in recipes such as pumpkin pie.

Bon appetit!

If you have a dog with digestive issues, you should know that a spoonful of canned pumpkin may be just the thing. Firms up the loose and loosens the firm, if you know what I mean...

(Of course if the situation is serious, you should consult your vet.)

Pumpkin Chocolate Cake

Submitted by AdinaB on January 6, 2009 - 18:48.

The only way I get my family to eat canned pumpkin is to put it into Chocolate Cake. I use a regular Chocolate cake mix (or Devil’s Food cake mix, any kind) and instead of oil, I put in a 15oz. can of pumpkin, and follow the rest of the directions (adding eggs, oil, etc...) It might need a few extra minutes to cook, but it is the most moist, delicious chocolate cake you;ve ever had. And it doesn’t taste like pumkin at all (unless you add cinnamon and nutmeg, which is also great.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=137245

Pumpkin Protein Bars
Nutritional Info

* Fat: 2.6g
* Carbohydrates: 23.8g
* Calories: 188.2
* Protein: 16.1g

Ingredients
3 1/2 cups quick cooking oats
1 1/2 cups instant nonfat dry milk
4 scoops vanilla protein powder, low carb
1/4 cup ground flaxseed meal
2 1/2 teaspoons pumpkin pie spice
1 tablespoon Splenda Brown Sugar Blend
2 large egg whites, beaten stiff
1/2 cup Davinci Butter Rum coffee syrup, sugar free and
1/2 cup Davinci Caramel coffee syrup, sugar free or 1 cup sugar free Cinnamon coffee syrup or 1 cup sugar free DaVinci Pumpkin Pie Spice syrup
1/2 cup canned pumpkin, not pumpkin pie mix
1 teaspoon vanilla
1/4 cup apple juice

Directions
Preheat oven to 325 degrees. Prepare a 9 x 13 baking dish by spraying with a baking-release spray such as Pam, set aside.

In a large mixing bowl combine oats, instant milk, protein powder, flaxseed meal, pumpkin pie spice and brown sugar replacement. Stir well to combine.

In a separate bowl, whip the egg whites, fold in coffee syrups, pumpkin, vanilla extract and apple juice. Add the egg white mixture to the dry ingredients and stir by hand to combine. Pour into prepared pan and smooth top to flatten. Bake 30 minutes, or until top is dry and edges are lightly golden. Remove from oven and cool in pan 10 minutes, turn out onto cookie rack and cool completely. Cut into 12 equal bars and wrap individually. Stores well in freezer.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user GEMINIDREAM.

[More hidden links to the recipes]

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Home » Frugal Living
8 Spectacular Uses for that Lone Can of Fruit

13 comments

Posted November 21, 2008 - 15:07 by Linsey Knerl

Filed Under: Frugal Living, Life Hacks, General Tips, Food and Drink

Photo: Thomas

I’m not really sure how I ended up with those strange assorted cans of fruit in my cupboard. Was it a gift from Grandma? A dented-can special? Maybe I grabbed the mango instead of the pineapple by mistake. Whatever the reason for my fruit folly, now I must do something with it. Here are eight surefire tricks for using it up in a yummy way today!

Meatloaf and meatballs. Fruited meats are a tricky thing. If not done correctly, they can seem more appropriate as a dessert than a main course. My favorite way to use up those cheap cans of cranberries (that often go on sale this time of year) is as a topping for meatloaf or meatballs. Just mix some brown sugar, a bit of lemon juice, and a can of whole cranberries (the gelled stuff will work, also) and spoon it over your loaves before baking. So delicious, no one ever guesses that it is made from cranberries!

Dump cake. This oddly-named dessert is a breeze to make, costs less than a few dollars, and tastes heavenly. Use any variety of canned fruit, a yellow cake mix, and a few other affordable ingredients to create this goof-proof specialty. See all of our dump-cake recipes in an earlier post.

Sweet and Sour. My favorite make-ahead dish is a sweet and sour chicken. I use this recipe for the sauce most often:

1 sm. can cut pineapple
2 tbsp. cornstarch
3/4 c. sugar
1/2 c. soy sauce
1/4 c. vinegar
1 clove garlic (optional)
1/4 tsp. pepper
1/2 tsp. Ginger

If I don’t have pineapple on hand (which is often), I substitute most any canned sour fruit with amazing results. We have used cherry-flavored fruit cocktail, tropical fruit mix, and peaches. I also add sliced green pepper (which is stored in my freezer from the gardening months) and big chunks of red and white onion. Another yummy version of this is a Polynesian Sausage dinner, where instead of chicken, I use cut-up polska kielbasa and the tropical fruit blend (mango, pineapple, and pears.) Everything is served over rice.

Stuffed chops and breasts. White meat works really well for “stuffing.” You can play around with your favorite boxed stuffing, (by adding canned cherries, apples, or pears) or go with a homemade rendition. Just slice the meat into two horizontally, and spoon generous portions of your stuffing into the meat. Bake a few minutes longer than you normally would, and be sure that you cover it with a lid or foil. It’s a nice, moist main dish that takes little skill to pull off.

Pancakes and waffles. Do you really think that places like IHOP and Denny’s have a “secret” to their amazing fruit-topped breakfast creations? Most restaurants just used food-service grade canned fruits as toppers, and jazz up the presentation with nuts, creams, or crumbles for effect. Pancakes and waffles are a dirt cheap meal that you can have most any time of day. Just top with canned apples, cherries, or any pie-worthy filling for the yummiest stack ever!

Compote. This one’s a bit too fancy for most evenings at the Knerl house, but it is a fantastic way to rid your cupboard of the truly strange canned fruit varieties (i.e. plums!) I’ve heard several versions of this recently, but it’s very simple to prepare. This version is very standard, and this extra special dish uses a little alcohol for kick! So what’s a girl to do with compote? Eat it alone, top it with whipped or sour cream, or serve it alongside rich meats.

Jello. Yeah, I said it. It may be a little too reminiscent of your cafeteria lunch days, but most every kid I know likes Jello. (And it’s a fantastically cheap way to stash some canned fruit nutrition into a perfectly-squared snack.) Just avoid the tropical fruit medley in your Jello. (The acidity of the mangoes can keep the Jello from setting up properly.)

Bread. I used to think that you can only use dried fruits in a bread machine recipe. I have since found out that for a quick bread or sweet bread setting, canned fruit can work for some tasty varieties. Just check out this pineapple cranberry bread or peaches and cream recipe.

The next time you’re tempted to pass off that odd can of fruit onto your local food pantry, consider how you can create an incredible dish with your canned dilemma. Then donate a nice turkey or ham to your shelter, instead. They could really use it!

Submitted by DGarrettUK on November 21, 2008 - 17:24.

My (and particularly my son’s) favorite thing to do with a can of fruit is to blend it up, add in a few things (light veg and salad is easily hidden, for tart fruits honey and coconut milk sweeten very well) and pour over cereal instead of milk makes a very nice start to the day. 2 cans usually lasts in a pitcher for about a week.

takes me back. When we ran out of milk when I was a kid, my mom would open a can of fruit cocktail and put that over our cereal instead. We LOVED it of course — what kid wouldn’t prefer heavy syrup to milk?

We have a toddler who loves her fruit so we have tons of canned fruit (mostly peaches, pears, and mixed fruit). I make fruit pancakes buy mixing my normal batter, dumping the canned fruit in my pan, adding a little butter, alot of cinnamon and/or nutmeg. I let the fruit cook until the liquid turns into a thick syrup. I spread the fruit around in pan so it will be evenly distributed. Next I pour my batter onto the fruit and make my pancakes as normal. You can also make the pancakes and fruit syrup individually and top the pancakes after cooking.

blend with milk and sugar for a cheap fruit smoothie!

http://recipes.sparkpeople.com/browse-results.asp?category=Snacks&pagenum=2

Hypatia’s Zucchini Bread
Submitted by: HYPATIAX

65 Minutes to Prepare and Cook

Tags
Snacks | Vegetarian | VegetarianSnacks |

Ingredients

2 Eggs
1 cup Canola Oil
1 cup Granulated Sugar
1 cup Brown Sugar
2 tsp Vanilla Extract
2 tbsp Cinnamon, ground
1 cup chopped Walnuts
2 cups self-rising flour
3 cups grated Zucchini, drained

Directions
Cream eggs, oil, sugars, grated zucchini, and vanilla in a large bowl. Add flour, cinnamon, and walnuts. Mix well, pour into loaf pans and bake at 350 degrees until the bread is firm and lightly browned (about 50 minutes). Removed from loaf pans and place on cooling rack until cool enough to store.

Number of Servings: 27

Recipe submitted by SparkPeople user HYPATIAX.

Dee’s Zucchini Bread
Submitted by: NEWMERCIES1

Try this recipe for those overgrown zucchini from your garden.

85 Minutes to Prepare and Cook

Tags
Snacks | Breakfast | SnacksBreakfast |

Ingredients

3 eggs
7/8 c. vegetable oil
1 1/2 c. sugar
2 c. grated zucchini
2 t. vanilla
2 c. whole wheat flour
1 c. white flour
3 t. cinnamon
1 t. baking soda
1/4 baking powder
1 t. salt
1/2 chopped nuts (pecans, walnuts)

Directions
Directions:
1. Preheat oven to 325. Grease and flour two bread loaf pans.

2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.

3. In a separate bowl, combine flour, cinnamon, soda, baking owder, salt and nuts. Stir into the egg mixture. Divide batter into prepared pans.

4. Bake for 65-75 minutes, or until done.

Number of Servings: 24

Recipe submitted by SparkPeople user NEWMERCIES1.

Three Berry Smoothie
Submitted by: KHAL9000

This is a wonderful treat for a hot day or a great way to start your morning.

5 Minutes to Prepare and Cook

Tags
Snacks | Drink | SnacksDrink |

Ingredients

2 Tbsp. Oikos greek yogurt
1 cup Nature’s three berry mix
1 cup Tree Top apple juice

Directions
Place all ingredients into blender or Magic bullet and blend until smooth.

Number of Servings: 1

Recipe submitted by SparkPeople user KHAL9000.

Creme Fruit
Submitted by: BAILEYLYNNB

http://justjennrecipes.com/cat
egory/kids/

Tags
Snacks | Breakfast | SnacksBreakfast |

Ingredients

2 cups strawberries
1 cup fresh blueberries
1 cup apples
4 Tablespoons creme fraiche
2 Tablespoons maple syrup

Directions
Wash and pat dry all the fruits. Quarter the strawberries, and cut the apples into rather tiny pieces. Along with the blueberries, put all the fruit into a bowl, add the creme fraiche, and the maple syrup, stir until the fruit is covered.

You can serve it right away or leave it in the fridge til you’re ready to eat!

Number of Servings: 8

Recipe submitted by SparkPeople user BAILEYLYNNB.

Number of Servings: 8

http://recipes.sparkpeople.com/browse-results.asp?category=Snacks&pagenum=3

Roasted Red Pepper Hummus
Submitted by: KATEYMOREL

Simple recipe for a healthy, low-fat roasted red pepper hummus. Try this before purchasing hummus from the store and you’ll save yourself quite a few calories!

35 Minutes to Prepare and Cook

Ingredients

1 16oz. can Chick Peas (drained)
1 tbsp Tahini (sesame seed paste)
1/2 cup Non-fat plain yogurt
1 tsp Garlic
1 Roasted Red Pepper
Parsley, cumin, paprika, salt/pepper

Directions
First you will need to roast your red pepper. To do this simply wash the pepper and place in a shall baking dish. Turn your oven to a lo/medium broil and place pepper in the oven. Cook for about 25/30 minutes, turning the pepper every once in awhile so all sides cook evenly. When the pepper has a nice char on the outside, take it out and place in a ziploc bag for about 15 minutes (allowing it to steam and making the skin easier to remove). Then simple peel off the charred skin and cut the pepper into chunks (removing the seeds and stem).

Next all you have to do is combine all of the ingredients listed in your blender (or in my case the Magic Bullet!) and blend until desired consistency. You may vary the amount and type of spices, these just sounded good to me. If your hummus is too thick, use a tablespoon or two of water to thin it out.

This is a quick and fairly easy recipe and you’d be surprised how many calories you’re saving yourself by not eating the store-bought kind!

Also, if this dip is for a party, you can spruce it up by reserving a few pieces of the diced red pepper and put it in the middle of the hummus when it’s ready. This makes it look just like the kind you get at the stores (I know Sabra hummus does this) and you will fool all your guests!

The serving size I chose for this is 1/4 cup of hummus (which is double the serving size for most of the store-bought hummus’ for about the same calories!) but you can certainly change that to your liking.

With 1/4 cup servings, this recipes makes about 8 servings!

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user KATEYMOREL.

protein bar by alton brown- double the protein
Submitted by: JCDWHITE

Tags
Snacks |

Ingredients

Oat Bran, 1/2 cup
*Whole Wheat Flour, 1/2 cup
Wheat germ, crude, 1/4 cup
Raisins, 1 cup, packed
Apricots, dried, 1 cup, halves
Orange Juice, 1/2 cup
Brown Sugar, 1/2 cup, packed
Mori-Nu, Tofu, silken, soft, 2 bricks
Peanut Butter, smooth style, 1 1/3 cup
Egg, fresh, 4 cup
*Soy Protein Concentrate, 2 cups

Directions

Number of Servings: 24

Recipe submitted by SparkPeople user JCDWHITE.

Number of Servings: 24

Whole Wheat Oatmeal Chocolate Chip Cookies
Submitted by: BETH.IAGIRL

Tags
Snacks |

Ingredients

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 TBSP milk
2 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2.5 cups old fashioned oatmeal
2 cups chocolate chips

Directions
Bake at 350F for 10-13 minutes

Number of Servings: 60

Recipe submitted by SparkPeople user BETH.IAGIRL.

Number of Servings: 60

Strawberry Pops
Submitted by: GEMINILOVECA

I was looking for a way to enjoy a yummy frozen treat and still get some fruit.

365 Minutes to Prepare and Cook

Tags
Snacks |

Ingredients

Strawberries, fresh, 17 medium (1-1/4” dia)
Lemon juice, 1 tbsp
Water, tap, .34 cup (8 fl oz)
*Splenda, 16 tsp

Directions
Hull strawberries. Combine all ingredients in a blender until smooth. Pour equally into 4 popsicle molds and freeze overnight.

Makes 4 4-oz popsicles.

Number of Servings: 4

Recipe submitted by SparkPeople user GEMINILOVECA.

Number of Servings: 4
~~~~~~~~~~~

This was great. Thanks for sharing. This beats the sugary popsicles sold in stores. I only addedd 8 tsp of splenda and it was sweet enough for me!

“Mom I’m Hungry” Snack Mix
Submitted by: DEZE509

My DD6 is not a big breakfast eater. Most morning I can get her to eat only a piece of fruit. I threw this together to get her through the mid morning munchies.

5 Minutes to Prepare and Cook

Ingredients

3 cups Cheerios
3 cups Corn Chex
1 cup Kashi Cinnamon Harvest (This is similar to Shredded Wheat. I break the pieces in half.)
1/4 cup mini chocolate chips
1/4 cup peanut butter baking chips
3 boxes of miniature raisins

Directions
Measure out cereal and place in a plastic zipper bag. Add chips and raisins and shake it up. Shake before each serving to mix the chips and raisins. Makes approximately 12 - 2/3 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DEZE509.

Number of Servings: 12

Puppy Chow
Submitted by: CRZYDOGLADY4

10 Minutes to Prepare and Cook

Tags
Snacks |

Ingredients

9 c any variety of chex cereal
1 c semisweet chocolate chips
1/2 c peanut butter
1/4 cup butter or margarine, i used blue bonnet light
1 t vanilla
1 1/2 c powdered sugar

Directions
Measure cereal and put into large bowl, set aside. In 1 quart microwavable bowl, mic chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave in 30 sec incriments until mixture is melted and smooth, stirring between each 30 seconds. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container. Makes 18 1/2 cup servings.

Number of Servings: 18

Recipe submitted by SparkPeople user CRZYDOGLADY4.

Number of Servings: 18

http://recipes.sparkpeople.com/browse-results.asp?category=Snacks&pagenum=6

Momritz Cinnamon Bread (1.5 pound bread machine)
Submitted by: MOMRITZ

Now, let me say first, I am not claiming this is a “healthy crazy good for ya” bread. It’s just plain good and is better for you than most store bought HFCS breads. :)
I am posting this since I have close friends who eat this bread every time I make it and they need access to the info.

183 Minutes to Prepare and Cook

Ingredients

1 cup Milk, nonfat
1/4 cup Butter, unsalted
1 larg Egg, fresh
3 cup organic bread flour
1/2 cup sugar
1/2 tsp salt
1.5 Tbsp cinnamon, ground (i use a lot up to u)
2 tsp baker’s Yeast

Directions
load ingredients in order into bread machine
set for sweet cycle (if not sweet cycle I use the dough cycle followed by the bake. Makes it a bit softer but works ok)
that’s it! It smells awesome towards the end!
Yields 12 decent slices including the ends.

I wrap mine with plastic wrap right out of the pan so the crust stays soft.

Number of Servings: 12

Recipe submitted by SparkPeople user MOMRITZ.

Number of Servings: 12

Pineapple date bread
Submitted by: KENNYJAY

This is a delicious lowfat sweet bread.

Tags
Snacks |

Ingredients

1 egg
1/3 cup milk
1/3 cup butter
1 can crushed pineapple
1 cup chopped dates
2 1/2 cups white flour
1/2 cup whole wheat flour
3/4 cup sugar
3 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt

Directions
Cream butter and sugar. Add egg, milk and pineapple (with juice). Mix in dry ingredients just till blended.

Bake at 350 for 50 mins.

Makes three 7”x3” loaves (8 servings per loaf)

Number of Servings: 24

Recipe submitted by SparkPeople user KENNYJAY.

Number of Servings: 24

vegan horchata
Submitted by: CRETINGURL

Ingredients

3 tbsp cooked white rice
1 cup soymilk
1.5 tbsp maple syrup
1 tsp sugar
sprinkle cinnamon
1/8 tsp vanilla

Directions
whir all ingredients in a blender until well blended and frothy. serve warm or over ice.

Number of Servings: 1

Recipe submitted by SparkPeople user CRETINGURL.

Number of Servings: 1

Healthy Banana Muffins
Submitted by: MSIDERIS

Banana muffins with splenda, applesauce, and if you like, substitute whole wheat flour.

30 Minutes to Prepare and Cook

Tags
Snacks | Breakfast | SnacksBreakfast |

Ingredients

2 eggs, beaten
4 medium bananas, ripe, mashed
4 oz unsweetened applesauce
1 tsp vanilla
2 cups all purpose flour
3/4 cup (36 tsp) splenda
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
6 tsp splenda brown sugar blend

Directions
Blend wet ingredients together. In separate bowl, blend together dry ingredients, and then combine with wet ingredients. Do not overstir. Pour into greased or lined muffin tin. Sprinkle with 1/2 tsp brown sugar on the top of each muffin. Bake at 350F for 20-25 minutes. Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user MSIDERIS.

Number of Servings: 12

Blueberry Oat Bran Muffins (Low GI)
Submitted by: CHEEKYSWEETIE

Low GI rating for yummy, quick to grab snack muffins

21 Minutes to Prepare and Cook

Ingredients

2 cups oat bran
1/8 teaspoon Stevia
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup egg substitute
2 tablespoons olive oil
3/4 cup frozen unthawed blueberries

Directions
1. Combine the oat bran, sugar, baking powder, and baking soda in a large bowl, and stir to mix well.

2. Combine the yogurt, orange juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.

3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350Â°F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.

4. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.

Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user CHEEKYSWEETIE.

Number of Servings: 12

http://recipes.sparkpeople.com/browse-results.asp?category=Snacks&pagenum=9

Blueberry ‘Playdate’ Coffee Cake
Submitted by: MAKINGACOMEBACK

I make this coffee cake for play dates at our house. Kids and Moms all love it and it’s a cinch to put together.

50 Minutes to Prepare and Cook

Tags
Snacks | Breakfast | SnacksBreakfast |

Ingredients

2 cups all purpose flour
2 cups organic cane sugar, divided
2 tsp baking powder
1/2 cup butter
2 large eggs
1 cup milk
2 cups fresh or frozen blueberries (do not thaw)
1 tsp cinnamon

Directions
Preheat oven to 350* F.

Combine flour and baking powder with 1 1/2 cups of sugar. Cut in butter until mixture is crumbly. Add eggs and milk and beat until smooth (a few small lumps are okay)

Pour into greased 9x13 baking pan. Sprinkle blueberries over batter. Combine remaining 1/2 cup of sugar with the cinnamon, then sprinkle over the top of the blueberries.

Bake 35-40 minutes or until it starts to get golden and the sugar crisps up on top, and it passes the toothpick test.

Number of Servings: 20

Recipe submitted by SparkPeople user 36ANDFINE.

Pineapple, Peach, Pecan Breakfast Muffins
Submitted by: HAWGWILD1

Healthy fruit and oats, with a wonderful cream cheese filling. Great for breakfast!

40 Minutes to Prepare and Cook

Ingredients

1 Cup flour
3/4 cup quick oats
2/3 cup sugar twin brown
1/3 cup wheat bran
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/3 cup chopped pecans
3 tbsp canola oil
1 cup skim milk
1 egg
3/4 cup crushed canned pineapple (no sugar added)
2 tsp vanilla (optional)

Filling
1/4 cup chopped canned peaches (light syrup or no sugar added)
1/2 cup cream cheese, low fat
1 tbsp brown sugar

Directions
Preheat oven to 350 degrees. Line muffin tin with paper cups. Combine dry ingredients in a bowl. Then add remaining ingredients, mixing just until blended.
Make the filling; Cream together the cream cheese, tbsp of brown sugar and peaches.
Spoon the 1/2 of the muffin batter into the prepared tins. Place spoonfuls of the cream cheese filling on top, then top with remaining batter.
Bake for about 20-25 minutes.
Makes 12

Number of Servings: 12

Recipe submitted by SparkPeople user HAWGWILD1.

Member Ratings For This Recipe

Incredible! I made these into bars because I didnt’ have muffin tins and they turned out really well! I think they are really good and I’ll definetly be making them again. I’m going to bring a batch to work and let people try them. Thanks for the great recipe!
Submitted by:
SHRVY85

Healthy Breakfast Muffins
Submitted by: JLPURVIS

Loaded with good stuff: whole wheat, oat bran, flax, zucchini, carrots, apple, craisins, walnuts, and pecans!

25 Minutes to Prepare and Cook

Tags
Snacks | Breakfast | SnacksBreakfast |

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup oat flour or old-fashioned oats
1/2 cup oat bran
2 Tbsp wheat germ
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 egg whites
2 bananas mashed
1/2 cup applesauce
1/2 cup ground flax seed
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp double-strength vanilla
2 cups grated zucchini
1 cup grated carrot
1/2 cup craisins (dried cranberries)
1/4 cup chopped walnuts
1/4 cup chopped pecans

Directions
1. Add all dry ingredients to a large bowl and mix well.
2. Combine the rest of the ingredients in another bowl.
3. Fold wet ingredients into dry ingredients. Mix until just combined.
4. Fill muffin cups 2/3 full. Bake for 20-25 minutes at 350 degrees (I use a stoneware muffin pan, so your times may vary). Makes 24 regular sized muffins.
5. These also freeze well. Just let them cool completely on a wire rack before placing in a freezer bag, and then freeze. To serve from frozen, first peel off the liner, then microwave until warm. Enjoy!
(Note: I use a large food processor to make the prep easy. You can grind oats into a coarse oat “flour” with the chopping blade. You can also core and process a gala apple in place of the applesauce. For the zucchini, carrots, and apple - first process with the shredding/grating blade, then with the chopping blade until finely chopped.)

Number of Servings: 24

Recipe submitted by SparkPeople user JLPURVIS.

Number of Servings: 24

Member Ratings For This Recipe

Incredible! Oh my gosh! I just had one of these warm from the oven! wonderful! I used whole oats and also added some apple fiber;used turbinado sugar instead of the white sugar, and I baked 18 regular size muffins(for breakfasts) and 24 mini muffins(for snacks) Thanks for sharing this recipe, it is so great!

Amanda’s Amazing Heart-Healthy Hummus
Submitted by: AMACUBA

This is the BEST hummus I’ve ever made.

5 Minutes to Prepare and Cook

Tags
Snacks | Snack | SnacksSnack |

Ingredients

1/2 c Chickpeas
1 tbsp Plain Yogourt, firm style
1 tsp Lemon (or lime) juice
.5 tbsp Olive Oil
1 tsp Onion Powder
Garlic clove
1 tsp Paprika

Directions
Blend everything together until creamy.

Everything is adjustable to taste.

Try a few grilled assorted mushrooms on top to make it special and even yummier!

Number of Servings: 1

Recipe submitted by SparkPeople user AMACUBA.

Number of Servings: 1

Whole Wheat Bread with Veg, Garlic, & Herbs
Submitted by: FATTIBOBILATTI

80 Minutes to Prepare and Cook

Tags
Snacks |

Ingredients

8 C Whole Wheat Flour
1/4 C Light Brown Sugar (unpacked)
1 T Salt
1/4 C Butter (salted or unsalted, your choice)
1 C Water
2 Packets (1 oz) Bakers Yeast
2 C Milk

1 t Olive Oil
2 T Minced Garlic
2 T Dried Vegetables (from the spice aisle)
1 t each Rosemary, Thyme, Oregano, Parsley

Directions
In small sauce pan heat milk over low heat to 110F. Do not boil, if the milk gets chunky toss it and try again.

While milk is heating measure out spices into 3 separate pinch bowls. Add 1 T water to the dried veg and 1 T water to the Herb Mix. Add 1t EVO to minced Garlic, spread on a piece of tinfoil and toast in toaster oven (light toast 1 cycle for a lightly roasted garlic flavor). Set aside.

Add brown sugar, salt, and butter to the warm milk, stir to dissolve.

While butter is melting add 1 C warm water (about 110F) to large mixing bowl, sprinkle yeast into water and stir to dissolve.

When butter is melted into the milk, sugar, and salt mix thoroughly and add to the mixing bowl with the yeast mixture. Stir thoroughly, though not violently.

Add 4C flour to mixing bowl and mix until smooth. This is good exercise.

Continue to add flour, 1/2 cup at a time until dough is a stiff mass. This is more exercise! Yay you working out before eating!

Turn dough out onto a lightly floured surface and split into 3 equal portions.

Add roasted, minced garlic to one portion of the dough, kneed for about 5 minutes, folding dough in on itself. Repeat with veg mix, and herb mix (you may have to sprinkle a little bit of flour on the veg ball and the herb ball to absorb the added water - don’t go crazy, a little dab will do ya.) Ending up with 3 balls of dough each of a different flavor.

Set dough aside in a warm place to rise. I typically turn the mixing bowl over on it to trap the heat the yeast is giving off. Let rise 1 hour.

Split each dough in half ( 6 balls, 2 each of 3 flavors.) Punch down gently and set aside for 10 minutes to rest.

Take 1 of each flavor dough, gently hand roll into a long “snake”. Join ends of each dough snake and fold over to secure. Lightly braid together and join ends.

Place on a lightly greased and floured cookie sheet and cover.

Repeat with other three dough balls.

Let rise for another hour.

Preheat oven to 400F. Place braided dough, on cookie sheet in oven and bake for 30-35 minutes.

This bread is hearty and quite flavorful, each bite is a little different. This also works great with Cinnamon & Nutmeg, Raisin, and Nut.

Serving information is based on weighing cooked bread, and dividing by he typical 1.5 ounce serving portion for bread. Makes 45 servings.

Number of Servings: 45

Recipe submitted by SparkPeople user FATTIBOBILATTI.

Number of Servings: 45

Sesame Bars (Raw & Gluten Free)
Submitted by: PESCETARIAN

This sesame bar recipe is a real surprise. How could anything taste so good that takes only 10 minutes to prepare. It makes a wonderful dessert, or energy bar for a nutritious pick me up. [Recipe taken from whfoods.org]

35 Minutes to Prepare and Cook

Ingredients

1 cup walnuts
1/2 cup sesame seeds
1 1/2 cups pitted dates
1 1/2 cups raisins
1/8 tsp sea salt

Directions
Directions:
1. Pulse all ingredients in food processor until mixture holds together when pressed.
2. Press mixture into 9inch square pan, and chill. Cut into squares to serve.

Each square should be appx 2”x2”

Number of Servings: 16

Recipe submitted by SparkPeople user PESCETARIAN.

Number of Servings: 16

Yummy BBQ Sauce
Submitted by: JENN224

I made this one day out of desperation. Forgot the BBQ sauce at the store.. but I am so glad that I did.

30 Minutes to Prepare and Cook

Tags
Snacks | Snack | SnacksSnack |

Ingredients

1 cup Ketchup
1 Small onion chopped
1/4 cup White Vinegar
1/4 cup Brown Sugar
2 TBSP Butter
2 TBSP Worchestershire Sauce
2 TBSP Mustard
2 TBSP Molasses
1 Garlic clove minced
Red pepper flakes to taste (optional)

Directions
Start with butter in sauce pan then add onions. Let them cook just a few minutes until a little soft. Then add the rest of the ingredients. Let simmer for about 15 minutes to thicken.

Number of Servings: 24

Recipe submitted by SparkPeople user JENN224.

Number of Servings: 24

low fat zucchini brownie
Submitted by: PSALM34:1-4

A very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving ( 24 servings). No oil or egg used.

Tags
Snacks |

Ingredients

1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces

Directions
Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan.
In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.

Number of Servings: 24

Recipe submitted by SparkPeople user PSALM34:1-4.

Number of Servings: 24

Sesame Oat Cookies
Submitted by: HONEYBEE56

20 Minutes to Prepare and Cook

Tags
Snacks | Vegan | VeganSnacks |

Ingredients

1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds

Directions
Preheat oven to 350 degrees F.
Grind oats in blender until coarse. Meanwhile; In a large bowl combine flour, salt and baking powder. Add ground oats to flour mixture. Then place the following items into blender (no need to clean out oat crumbs) tahini, sesame oil, vanilla, cornstarch and maple syrup and process until smooth. Add to flour and oat mixture and stir to combine.
Drop by tablespoons full onto a greased baking sheet. Sprinkle with sesame seeds. Bake for 10 to 12 minutes until golden brown and delicious.
This should make about 36 cookies.

Number of Servings: 36

Recipe submitted by SparkPeople user HONEYBEE56.

Number of Servings: 36

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=4467

Whipped Fruit Salad
Submitted by: STEFERS

A yummy and creamy fruit salad with no added sugar.

5 Minutes to Prepare and Cook

Ingredients

-One 20 oz can Crushed Pineapple in pineapple juice (do not drain!)
-One 15 oz can Mandarin orange sections canned in water (drained)
-One container Sugar Free Cool Whip
-One package Sugar Free Fat Free Jello brand Banana Cream pudding mix
-1 Cup Grapes
-1 Cup Strawberries sliced
-1 Cup Blueberries

*Makes 10 servings*

**Any other fruit can be put into this fruit salad except bananas because they get brown and mushy.

Directions
Mix all ingredients together in a large bowl

Enjoy right away or refridgerate until needed

*Makes 10 servings*

Number of Servings: 10

Recipe submitted by SparkPeople user STEFERS.

Microwave Potato Chips
Submitted by: HELENAKCO

quick, easy and delicious!

9 Minutes to Prepare and Cook

Ingredients

1 medium potato
salt

Directions
Slice the potato, lay the slices on a plate and bake it in the microwave oven for 5-7 min.

Number of Servings: 1

Recipe submitted by SparkPeople user HELENAKCO.

Number of Servings: 1

Member Ratings For This Recipe

Incredible! My kid and I made these. She had so much fun, she added garlic salt to hers. I let mine soak in some bbq sauce for a bit and they came out great!
Submitted by:
DIAMONDG4U2C
(7/14/09)

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These are yummy and simple! I just advise spraying your plate with olive oil spray before putting the in the microwave.
Submitted by:
DAZEY333
(7/2/09)

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Incredible! I made these for my husband to take to work for lunch and he loved them. He’s a VERY picky eater!
Submitted by:
MRSAUSTIN
(4/30/09)

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4.5 of 5 (227)

Nutritional Info

* Servings Per Recipe: 10
* Amount Per Serving
* Calories: 293.2

* Total Fat: 5.1 g
* Cholesterol: 77.8 mg
* Sodium: 438.1 mg
* Total Carbs: 26.0 g
* Dietary Fiber: 8.7 g
* Protein: 35.0 g

See Full Information
Ingredients Details

Kickin’ Creamy Chicken Stew in a Slow Cooker using FROZEN chicken breasts

Submitted by: APRILDAWN678

For this recipe I use frozen chicken tenders or chicken breasts in my slow cooker. This is a good recipe to substitute beans, veggies, etc. and make it they way you want.
Note: I also have a low sodium version of this recipe that is similar, and tastes good, too!

485 Minutes to Prepare and Cook

Tags
Poultry | Dinner | PoultryDinner |

Ingredients

5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese

Directions
Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.

Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a “soup”. Add cream cheese, cook on warm setting for 30 minutes, then stir.

This can be served over rice or wrapped in flour tortillas (not included in nutritional info.)

One serving is 1/2 a breast or 2 large chicken tenders.

Number of Servings: 10

Recipe submitted by SparkPeople user APRILDAWN678.

Number of Servings: 10

Member Ratings For This Recipe [223 members commented, they all changed it a little and loved the recipe....granny]

Read comments here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=571481

Carrot Cake Pumpkin Muffins
Submitted by: PAULINE89

25 Minutes to Prepare and Cook

Tags
Snacks | Snack | SnacksSnack |

Ingredients

1 box Betty Crocker Super Moist Carrot Cake Mix
1 15oz. canned pumpkin

Directions
Mix pumpkin into cake mix
Bake at 400 degrees for 18-20 minutes

Number of Servings: 14

Recipe submitted by SparkPeople user PAULINEFORSTER.

Meat Loaf with applesauce
Submitted by: SHERLE

I prepare in small loaves so i can freeze individual loaves for later. ...the applesauce lightens the meat load without affecting the flavor or the texture!

75 Minutes to Prepare and Cook

Tags
Beef/Pork | Dinner | Beef/PorkDinner |

Ingredients

2 lbs. ground round
1/2 cup chopped onion
1 cup unsweetened applesauce
1 cup quick oatmeal cereal (unflavored, unsweetened)
4 slices 35 calorie bread
1/4 cup ketchup
2 eggs
Salt Sense & pepper

Directions
Combine all ingredients until well mixed.
Shape into 6 loaves.
Bake at 350 degrees F for 1 hour.

12 servings.
Note: I prepare meatloaf in this quantity so i can freeze individual loaves.

Number of Servings: 12

Recipe submitted by SparkPeople user SHERLE

Easy Zucchini Parmesan
Submitted by: MATCM81

Recipe Added to SparkPeople.com (what’s this)

This quick and healthy snack tastes like a gormet side-dish, but just takes minutes to prepare! And as a bonus, it’s an easy way to get the kids to eat their vegetables.

Ingredients

Zucchini, 1 cup, sliced
Parmesan Cheese, grated, 1 tbsp
I Can’t Believe It’s Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray

Directions
Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it’s warm!

Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!

Number of Servings: 1

Recipe submitted by SparkPeople user MATCM81.

Pumpkin Fluff
Submitted by: BELCHERJEN

This great dessert for the holidays is easy to make and very low in fat.

10 Minutes to Prepare and Cook

Ingredients

1 box of fat free or sugar free instant vanilla pudding
1 tub of Lite cool whip
1 can of pumpkin

Directions
This is incredibly easy to make. In a mixing bowl combine incredients for your vanilla pudding. Stir until it is nice and smooth. Fold in your whipped cream until everything is nice and blendid. Finally add in your pumpkin and enjoy watching it turn a nice orange color. Cover and chill in the refrigerator. When you are ready to serve either spoon into bowls, or for added taste serve in those mini graham cracker crusts! You are going to get a lot of servings out of each batch. So enjoy with a large group of friends and family.

Number of Servings: 1

Recipe submitted by SparkPeople user BELCHERJEN.

Number of Servings: 1

Member Ratings For This Recipe

Very Good Very good! Used 1/2 a tub of Cool Whip Free in the mix, added a tablespoon of pumpkin pie spice, poured into a reduced graham cracker pie crust and used 1/2 the remaining Cool Whip Free for topping. I would use the reduced fat graham cracker crust for company, do without it for family desserts.
Submitted by:
LYNNOTT
(11/17/08)

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Very Good This is SO easy to make and is really good if you like pumpkin. Its like a lighter version of pumpkin ice cream. I put some fluff on an ego waffle and it was AMAZING!!!! I will definateley make this recipe again...its a new holiday favorite!

Fiesta Chicken Tacos
Submitted by: MICHELLEM79

Great crockpot recipe that’s soooo easy to make!

Tags
Poultry | Dinner | PoultryDinner |

Ingredients

1 1/2 lbs Chicken Breast
1 Can Nacho Cheese Soup
6 Tbsp Green Chili Sauce
1 Packet Taco Seasoning Mix
1/2 Tbsp Onion Powder
1/4 Tbsp Garlic Powder
4 Tbsp Salsa

Directions
Place chicken in crockpot. In small bowl mix all other ingredients well. Pour mixture over chicken. Cook on low for about 8 hours. Shred chicken with fork. Serve in your tortilla of choice.
Makes about 8-10 tacos with 1 taco per serving.

Number of Servings: 10

Recipe submitted by SparkPeople user MICHELLEM79.

Bruschetta Chicken Bake
Submitted by: MICHELLEM79

Perfect comfort food without over doing it!

Tags
Poultry | Dinner | PoultryDinner |

Ingredients

1 large tomato diced
1 pkg. (6 oz.) Whole Wheat Stove Top Stuffing Mix for Chicken
1/2 cup water
1 tsp garlic powder
1tsp onion powder
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions
PREHEAT oven to 400Â°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

Number of Servings: 5

Recipe submitted by SparkPeople user MICHELLEM79.

Crustless Pumpkin Pie
Submitted by: RELOUDEN

Sugar Free Pumpkin Custard

15 Minutes to Prepare and Cook

Ingredients

1 3/4 cup (1 small can) canned pumpkin
2 eggs
1 c. skim milk
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. Altern (walmart brand) no calorie sweetener

Directions
Put all ingredients in a microwave safe bowl. Beat with a wire whisk to mix. Put in microwave uncovered. Cook on high for 8-10 minutes, depending on the power of your microwave, checking pie half way thru. Pie is done when the outside edges start to pull away from the sides just a little, and knife inserted in middle doesn’t quite come out clean. Take out of microwave and cover bowl with a plate for about 5 minutes to finish cooking center. Cut into 6 pieces like you would a pie. Use a spoon to dip up servings. Serve warm or cold. Makes 6 servings.
Tastes great with a Tbsp of cool whip free.

Number of Servings: 6

Recipe submitted by SparkPeople user RELOUDEN.

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http://www.wisebread.com/12-affordable-ingredients-that-add-gourmet-flair-to-any-meal

Home » Frugal Living
12 Affordable Ingredients that Add Gourmet Flair to any Meal

32 comments

Posted November 28, 2008 - 18:30 by Linsey Knerl

Filed Under: Frugal Living, Lifestyle, Food and Drink

Photo: Jessica

Does the ingredient list from that snazzy Food Network dish leave you feeling a bit underpaid and overwhelmed? Are you doubtful that your local grocer will ever carry persimmons? Here is an expert list of a dozen common ingredients that will add some flair to your dish — for less than you’d expect.

Roasted Garlic – I’m guilty of doctoring my garlic bread with that generic garlic salt from the dollar store. Jeff Swedarsky, founder of DC Metro Food Tours, insists that you only go fresh for the best flavor. Cut whole garlic cloves in half before oven roasting, and replace the stuff in the bottle completely. “It’s a little more tame,” says Jeff, but it gives authentic gourmet flavor.

Greek Yogurt – Jeff also suggests using this healthy alternative to sour cream. It has a richer, more complex taste, and it still looks fabulous as a topper.

Romaine, red leaf, and other “fancy” lettuces – Sure, the iceberg is usually what’s on sale, but does that make it the best choice? Susan Palmquist, who blogs at The Budget Smart Girl’s Guide to the Universe, doesn’t mind “spending an extra 20 cents for something like a romaine or red leaf. Think about what’s going to be the star of the dish, what ingredient are you going to be tasting more than any other and allocate more of your food dollar to that item. If the salad is just a side dish, the iceberg might work, but if the salad’s going to be your main course, go with a lettuce with more texture, more bulk, and more flavor.”

Calamata olives – These are just delish. I like to eat them straight out of the container, but Michele Samuels, a public relations consultant, mom and wife, has some even better ideas. She uses them to adorn salads, enhance a pasta sauce, dress up sandwiches, and garnish potato salads!

Capers – Seriously? I didn’t even know what a caper was before I worked in a restaurant. After I learned of the odd little ingredient, however, I was hooked! Michele also loves the tiny flower buds, using them atop bagels and cream cheese and egg salads.

Dried beans – When you sacrifice convenience, you are often rewarded with flavor and savings! According to Anna Broadway, author of Sexless in the City (and a writer who spent nearly two years in Brooklyn eating on $50/week or less for food and transit), soaking and cooking them yourself will take extra time, but a 1 lb. bag of dried beans is a better buy. There is also a marked improvement in the flavor of the beans.

Sundried tomatoes – Many foodies claim that adding a few will bring impressive flavor to any dish. Blogger Stephen Bertasso dries his own, adding that the surplus of last season’s fresh tomatoes were perfect as a dried ingredient in pastas, meats, and breads.

A ball of whole-milk mozzarella – This creamy alternative to pre-shedded and prepackaged mozzarella comes recommeded by Laura at Eating Well Anywhere. The higher fat content gives it a dreamy consistency and flavor – (and you have to check out her grilled cheese photos.)

Shallots – This was an overlooked ingredient at my home. Until I accidentally planted a batch in my garden, I was unaware of the flavor and texture the little guys can bring to an ordinary recipe. Chuck Wilkins, of Reston, VA agrees. After reading Anthony Bourdain’s Kitchen Confidential, Chuck began to live by shallots. “They are inexpensive and their flavor is so much lighter and more complex than ordinary onions.”

Citrus zest – Nothing gives your dishes a zip like the zest of oranges, lemons, and limes. Jill Nussinow, The Veggie Queen, calls it the “bonus ingredient” because you also get to use the juice!

Toasted nuts – Just about any nut can add some crunch and depth to your recipes. Julie Languille, of Dinners in a Flash, favors toasted hazelnuts, pinenuts, and almonds. She suggests adding a few tablespoons to salad and pasta for an extra special treat!

Bulk dried spices – The little spice containers from your local grocer aren’t the best deal you could be getting (and their freshness is questionable.) Stu Lustman, an equipment and tech leasing broker, buys his favorite 5 or 6 dried spices in bulk to save money. They are perfect for rubs, but Stu also uses them in the same way as fresh. The trick? He pan fries them slightly in a little oil to open up the flavor and adds them directly to his recipe.

This is by no means an exhaustive list of all the simple ingredients you can use to liven up your cooking (but it’s a good place to start.) Please share what works for you in the comments!

it’s the little things...

Submitted by martha in mobile on November 29, 2008 - 04:27.

Caramelized onions — cheap and easy — add a depth to any dish utilizing onions; just start cooking them on their own long before (15 min) you add any other ingredients.

1T of nut butter (peanut or almond or cashew) adds richness and depth to almost any soup, without actually adding a “nutty” flavor.

* reply
* flag this

2
Good one, Linsey!

Submitted by Myscha Theriault on November 29, 2008 - 06:01.

This is a great list. I was excited to see that several of your suggestions are ones that we already use.

Regarding capers, I’ve always wanted to experiment with them a bit more, and noticed at the Costco here that I could get a huge jar of them for a good price. So I picked the little buggers up and brought them home. Now, I just need to start collecting cool things to try. I did see a chicken breasts done in lemon sauce and capers at a dinner party we went to. But I know they can be used for other things too. I just need to keep looking for things that grab my attention on the recipe front.

And by the way, amen to the citrus zest! It’s how I feel warmer and fuzzier about buying bulk oranges when the prices go up. I make sure I zest or grate the peel before I even eat the oranges. Then I freeze it for sweet breads and such.

Thanks for putting this together. I think quite a few folks will be inspired to keep a few of these things on hand.

* reply
* flag this

3
great post, as always

Submitted by Keesha on November 29, 2008 - 07:05.

A couple of years ago, hubby and I had two incomes and no children and ate out frequently at nice restaurants. Now we have two children, one income and eat out only occasionally, usually at some place with a play area and a dollar menu. :) While I do enjoy cooking, I miss eating out mostly because restaurant dishes seem so much more interesting than what I fix at home. Thanks for giving me some ideas for jazzing up my home cooking! Also, thanks for the link to Eating Well Anywhere—I’m really enjoying her blog. And Myscha, I’d never thought to freeze citrus zest to keep it for later. I have tangerines and lemons in the house now, so I’ll have to zest ‘em and stock up the freezer for winter baking.

Submitted by Myscha Theriault on November 29, 2008 - 09:49.

When you look at how much the dried peel pieces cost, it’s a huge motivator. Plus, if you don’t get around to using them for cocktails, marinades and water jazzer uppers in time, you can always freeze the juice too.

To tell you the truth, I actually prefer the DIY zest. Even the frozen stuff. It’s way more colorful and flavorful than the purchased variety in the spice section.

Keesha, just a tip . . . I’ve found (the expensive way) that the tangerines aren’t necessarily as easy to zest as oranges, limes and lemons. I bought a bunch thinking I’d do exactly that, and I don’t know . . . just something about the difference in the skins. Unless I got an “off” batch. Just wouldn’t want you to miss out on a long term savings strategy because you accidently tried the toughest fruit to do it with right out of the gate, so to speak. Maybe you’ll have different luck than I did. But I gave up on them and have been using them for marinades only, due to the seed factor.

* reply
* flag this

6
Citrus and Vinegar

Submitted by Allie on November 29, 2008 - 12:33.

Couple things I like to do with citrus:

- Preserved lemons. They sell jars of these little buggers for exorbitant prices. But a small jar (containing 2 lemons) costs under about 55 cents to make. They last forever and have a huge flavour punch. Just quarter lemons after cutting off the ends, roll them in a bunch of kosher salt and pack them into a jar, adding in another teaspoon or so of salt to the jar. Smoosh them so all the juice comes out, and if they’re not covered in juice (mine always are), add a little more then seal. Shake a couple times a day for a couple weeks and use in your cooking. Just rinse well before you use.

- If you have too many lemons/limes/whatever that might be going bad soon, cut them into little bits and put one bit in each slot of an ice cube tray. Fill with water and freeze. These are perfect to put a couple in your water or tea for cheap flavouring.

And, vinegar:

I keep a bunch of vinegars in the house, and I add a splash to soups, stir fries, all sorts of things. Anytime something just needs a little oomph somewhere, a splash of vinegar will often cheaply do the trick.

* reply
* flag this

7
Flash up your food

Submitted by Bargain Biatch on November 29, 2008 - 13:15.

speaking of the Greek Yogurt, crumbled feta cheese ( I buy it in bulk) is a make a nice addition to salads, eggs, all kinds of sauce. And I also use a lot of sundried tomatoes but buy it dry and reconstitute it with water and saute’ in olive oil.

* reply
* flag this

8
Try adding a few sprinkles

Submitted by C. Sykes on November 29, 2008 - 13:50.

Try adding a few sprinkles of red pepper to salads. Just don’t overdo it.

Also, add raisins (bought in a canister, much cheaper and fresher than those little boxes) and various types of nuts to your breakfast oatmeal. And sweeten the oatmeal with unsweetened applesauce instead of adding spoonfuls of sugar. Not only do you get a lot more flavor, you get extra servings of fruits and less processed carbs.

You can also used unsweetened applesauce instead of oil for low fat brownies. That’s the “secret” in high-priced, low-fat brownie mixes...they just tell you to subsitute something else for the usual oil, usually yogurt. I like applesauce better myself.

Submitted by Myscha Theriault on November 29, 2008 - 09:49.

When you look at how much the dried peel pieces cost, it’s a huge motivator. Plus, if you don’t get around to using them for cocktails, marinades and water jazzer uppers in time, you can always freeze the juice too.

To tell you the truth, I actually prefer the DIY zest. Even the frozen stuff. It’s way more colorful and flavorful than the purchased variety in the spice section.

Keesha, just a tip . . . I’ve found (the expensive way) that the tangerines aren’t necessarily as easy to zest as oranges, limes and lemons. I bought a bunch thinking I’d do exactly that, and I don’t know . . . just something about the difference in the skins. Unless I got an “off” batch. Just wouldn’t want you to miss out on a long term savings strategy because you accidently tried the toughest fruit to do it with right out of the gate, so to speak. Maybe you’ll have different luck than I did. But I gave up on them and have been using them for marinades only, due to the seed factor.

* reply
* flag this

6
Citrus and Vinegar

Submitted by Allie on November 29, 2008 - 12:33.

Couple things I like to do with citrus:

- Preserved lemons. They sell jars of these little buggers for exorbitant prices. But a small jar (containing 2 lemons) costs under about 55 cents to make. They last forever and have a huge flavour punch. Just quarter lemons after cutting off the ends, roll them in a bunch of kosher salt and pack them into a jar, adding in another teaspoon or so of salt to the jar. Smoosh them so all the juice comes out, and if they’re not covered in juice (mine always are), add a little more then seal. Shake a couple times a day for a couple weeks and use in your cooking. Just rinse well before you use.

- If you have too many lemons/limes/whatever that might be going bad soon, cut them into little bits and put one bit in each slot of an ice cube tray. Fill with water and freeze. These are perfect to put a couple in your water or tea for cheap flavouring.

And, vinegar:

I keep a bunch of vinegars in the house, and I add a splash to soups, stir fries, all sorts of things. Anytime something just needs a little oomph somewhere, a splash of vinegar will often cheaply do the trick.

* reply
* flag this

7
Flash up your food

Submitted by Bargain Biatch on November 29, 2008 - 13:15.

speaking of the Greek Yogurt, crumbled feta cheese ( I buy it in bulk) is a make a nice addition to salads, eggs, all kinds of sauce. And I also use a lot of sundried tomatoes but buy it dry and reconstitute it with water and saute’ in olive oil.

* reply
* flag this

8
Try adding a few sprinkles

Submitted by C. Sykes on November 29, 2008 - 13:50.

Try adding a few sprinkles of red pepper to salads. Just don’t overdo it.

Also, add raisins (bought in a canister, much cheaper and fresher than those little boxes) and various types of nuts to your breakfast oatmeal. And sweeten the oatmeal with unsweetened applesauce instead of adding spoonfuls of sugar. Not only do you get a lot more flavor, you get extra servings of fruits and less processed carbs.

You can also used unsweetened applesauce instead of oil for low fat brownies. That’s the “secret” in high-priced, low-fat brownie mixes...they just tell you to subsitute something else for the usual oil, usually yogurt. I like applesauce better myself.

http://www.lightplanet.com/mormons/ywc/gcfun/funfoods.htm

Fun Foods to Make

Also see Refreshments, Recipes

Fast and Easy Chicken Enchiladas
1 can chunked chicken (drained)
1 can cream of mushroom soup (other cream of ___ soups and lowfat versions work well too)
1 ½ cups cubed or grated cheese
1 or 2 T. Salsa or Taco Sauce
1 t. salt
dash of onion salt, garlic powder, pepper
1 pkg. tortilla shells

(optional: diced fresh onion, diced green peppers, sliced olives, diced tomatoes)

Drain chicken, mix in bowl with everything else (except the tortilla shells). Spoon mixture equally into the tortillas. Roll them up and put them in a microwave safe dish (if you’re microwaving it) or an oven-safe casserole dish. Spread any remaining mixture over the enchiladas.

Microwave on high for 5 minutes or until cheese melts or

Bake at 375 for 10-15 minutes or until cheese melts.

Bon Apetit!

Delicious punch:

1 can Strawberry (or other) juice concentrate

several scoops of vanilla ice cream

4 liters of lemon-lime pop

Mix altogether and enjoy. To decrease foam, pour pop in slowly or put ice cream in last. If it seems too sweet, dilute the juice with 1-3 cans of water when using in the punch.

No-Rise Pizza Crust
4 c. flour
1 t. baking powder
1-2 t. salt
2/3 c. oil
1 c. water

Put dry ingredients into bowl and sift with fork. Add oil and water and mix together until damp. Knead with hands until it forms a ball of dough. Place dough on cookie sheet or pizza pan (not greased) and press until it covers the whole pan. Bake at 375 degrees F for 10 minutes or until crust is dry to the touch. Add sauce and toppings. Bake until cheese melts. If you use whole wheat flour you may need more water. If sticky, add more flour (a little bit at a time). Knead dough more for a more bready, chewy texture.

Easy Bean Dip
1 16 oz. can refried beans
1 small can green chilies—diced and drained
1 cup grated or diced cheese
2 T. Salsa or Taco sauce
1/4 c. chopped onion and/or green peppers
salt, onion salt to taste
Diced tomatoes and sliced black olives, if desired, for garnish.
Tortilla chips

Mix everything together in a medium saucepan. Stir until beans are warm and cheese is melted. Garnish with tomatoes and olives. OR microwave it in a microwave safe bowl on level 2 (for meats and casseroles) until beans are warm and cheese is melted. Garnish and enjoy with tortilla chips.

Centers for Dipping Chocolates

½ boiled, peeled potato

16 oz. Sugar (approximately)

One of the following flavoring mixes:

½ c. peanut butter

1 small can maraschino cherries, most of the liquid drained and ½ c. chopped nuts (opt.)

1 T. baking cocoa

1 c. coconut and 1 t. vanilla and 1 t. almond extract (opt.)

First, mash up the potato half and then blend smooth. Add some sugar, maybe ½ cup and blend it in until smooth. Then add one of the flavoring mixes and blend. Finally slowly add the remaining sugar, beating thoroughly before adding more until it isn’t sticky to the touch. (You may not add all of the sugar. That’s okay.) Form into balls or egg shapes and let dry for 30 minutes. Dip into melted semi-sweet chocolate and let cool. Break off the uneven edges, if you want, and decorate in contrasting chocolate if you desire. Works great for Easter eggs and fancy parties. Enjoy!

Contributed by Robin DeFrank
Chocolate Clouds
3 egg whites
1/8 t cream of tartar
3/4 C sugar
1 t vanilla extract
2 T cocoa
1 3/4 C semi-sweet chocolate chips

Heat oven to 300 F. Place foil or parchment paper on cookie sheets. In large mixer bowl beat egg whites and cream of tarter until soft peaks form. Gradually add sugar and vanilla until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto mixture, gently fold just until combined, Fold in chocolate chips. Drop by heaping tablespoonful onto prepared cookie sheet. Bake 35-45 min. or just until dry.

Contributed by Springer Underwood
Easy Fudge
3 C chocolate chips
1 14oz can sweetened condensed milk
1 1/2 t vanilla
dash salt

Line 8x8 or 9x9 pan with wax paper. In heavy pan, melt chocolate chips and sweetened condensed milk until smooth. Remove from heat. Add vanilla and salt quickly, stir until smooth. Spread into prepared pan. Let cool until firm.

Contributed by Springer Underwood

EZ Vanilla Taffy

Stir over low heat until the sugar is dissolved:

1 1/4 C. Sugar
1/4 C. Water
2T. mild vinegar
1 1/2 t. butter

Cook these ingredients quickly, without stirring, to just between the hard-ball and the soft-crack stages, about 265 degrees (Fahrenheit). Pour candy on a buttered platter or marble slab and let cool until a dent can be made in it when pressed with a finger. Gather it into a lump and pull it with fingertips until porous. Pull into the candy any desired flavoring or coloring, such as 1 t. vanilla

Roll into long thin strips and cut into 1-inch pieces. Place candy in a tightly covered tin if you want it to become creamy.

Makes approx. 1/2 pound.
Taken from “Joy of Cooking”

Mississippi Mud Cake

Melt together:
2 sticks margarine
2 squares baking chocolate
Add:
2 C sugar
4 eggs, slightly beaten
Add:
1 1/2 C flour
pinch salt
1 t vanilla
chopped nuts
Bake in a greased and floured 9x13 pan 35 minutes at 350 degrees.
When it comes out hot from the oven, sprinkle on top:
miniature marshmallows
Cover with warm icing (recipe below) while cake is hot.

Icing Recipe
Melt together:
1/2 stick margarine
2 squares baking chocolate
Add and stir until smooth:
1 pound box powdered sugar
1/2 C milk

President Obama designates $1.825 billion emergency funds to combat H1N1 threat

THE WHITE HOUSE

Office of the Press Secretary
_________________________________________________________________________
For Immediate Release July 16, 2009

TEXT OF A LETTER FROM THE PRESIDENT
TO THE SPEAKER OF THE HOUSE OF REPRESENTATIVES

July 16, 2009

Dear Madam Speaker:

On June 24, I signed into law the Supplemental Appropriations Act, 2009 (Public Law 111-32). Within the Act, the Congress appropriated $7.65 billion to the Department of Health and Human Services for the 2009-H1N1 influenza outbreak, including a $5.8 billion contingent appropriation for an influenza pandemic. My Administration appreciates the emergency appropriations that the Congress provided and has initiated the development and procurement of 2009-H1N1 vaccines, is expanding the domestic and international surveillance activities, and is preparing for the possibility that a mass immunization campaign may be needed in the fall.

To enhance our Nation’s capability to respond to the potential spread of this outbreak, and in accordance with the appropriation, I hereby designate $1.825 billion of the contingent appropriation as emergency funds required to address critical needs related to emerging influenza viruses (specifically, the virus known as 2009-H1N1). These funds will support additional procurement of adjuvant for dose-sparing of vaccine antigen; immunization campaign planning; regulatory activities for H1N1 at the Food and Drug Administration; and funding for the administration of an injury compensation program.

There remains much uncertainty about the outbreak and its potential to return this fall during the northern hemisphere flu season. We continue to watch the evolution of the 2009-H1N1 virus and the worldwide outbreaks and are working diligently to plan and prepare for a national response, should it be necessary.

We will communicate with you further in the future should additional funds be required.

Sincerely,
BARACK OBAMA

Read full article>>
http://www.whitehouse.gov/the_press_office/Letter-from-the-President-regarding-H1N1/

For more information on H1N1 situation, please visit www.Flu.gov

Tell us what you think of our News Window at newmedia@hhs.gov

Twitter logo Follow Flu.gov on Twitter

http://www.fda.gov/Safety/Recalls/ucm172474.htm

Teva Pharmaceuticals USA issues a voluntary user-level nationwide recall of Propofol Injectable Emulsion 10 mg/mL 100 mL vials, lot numbers 31305429B and 31305430B

Contact:
Denise Bradley
denise.bradley@tevausa.com
215-591-8974

FOR IMMEDIATE RELEASE - July 16, 2009 – Teva Pharmaceuticals USA is initiating a voluntary recall of Propofol Injectable Emulsion 10 mg/mL 100 mL vials, lot numbers 31305429B and 31305430B. The product lots identified are being recalled due to the presence of elevated endotoxin levels in some vials within these lot numbers.

Teva has been notified of 41 propofol-treated patients who experienced post-operative fever, chills and other flu-like symptoms. Based on available information it appears that all febrile or flu-like reactions were self-limiting with spontaneous resolution.

Adverse health effects, such as fever, chills, or rigors, are possible with exposure to product with elevated levels of endotoxins. Serious adverse effects, such as disseminated intravascular coagulopathy, acute respiratory distress syndrome, shock, and death, are possible with exposure to product with high endotoxin levels.

For use as an anesthetic agent, propofol should be used only by professionals trained in the administration of general anesthesia. For sedation of intubated, mechanically ventilated patients in the Intensive Care Unit, propofol should be administered only by persons skilled in the management of critically ill patients.

Customers who have Propofol lots 31305429B and 31305430B in their possession are instructed to cease using the product and return it to their distributor.

Teva Pharmaceuticals USA is voluntarily recalling the aforementioned lots. FDA and CDC have been apprised of this action.

Consumers with questions may contact 1-866-262-1243 from 8:00 am – 8:00 pm EDT Monday – Friday.

Any adverse reactions experienced with the use of this product should also be reported to the FDA’s MedWatch Program by phone at 1-800 FDA-1088; by fax at 1-800-FDA-0178; by mail at MedWatch, HF-410, FDA, 5600 Fishers Lane, Rockville, MD 20852-9787, or on the MedWatch website at www.fda.gov/medwatch.

Page Last Updated: 07/16/2009

This message contains the following:

1. Evenflo Recalls Telephone Toys Due to Choking Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml09/09275.html

2. Butterfly Chairs Recalled by Hobby Lobby Stores Due to Fall Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09276.html

3. Leather Shag Rugs Recalled by Chandra Rugs Due to Fire Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09277.html

4. Children’s Hooded Jackets with Drawstrings Recalled by EMH Associates Due to Entrapment Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09278.html

5. Steam Cleaners Recalled by Thane International Due to Shock and Burn Hazards
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09279.html

http://www.fda.gov/Safety/Recalls/ucm172478.htm

Young You Corporation Issues a Voluntary Nationwide Recall of Weight Loss Pills Found to Contain an Undeclared Drug Ingredient

Contact:
Victoria Fleishman
www.youngyoucorp.com
19590 Ventura Blvd.
Tarzana, Ca 91356
818-344-3344

FOR IMMEDIATE RELEASE – July 15, 2009 - Tarzana, CA – Young You Corporation has been informed by the Food and Drug Administration (FDA) that four weight loss dietary supplements sold and marketed by the firm contain an undeclared drug ingredient. FDA lab analyses of dietary supplements distributed by the company were found to contain undeclared Sibutramine, an FDA-approved drug used as an appetite suppressant for weight loss. The FDA has not approved the following products as drugs; therefore the safety and effectiveness of this product is unknown. All lots of the following dietary supplement products are being recalled:
Brand Size Active Pharmaceutical Ingredient
Slimbionic 30 Capsules/Box Sibutramine
One Weight Loss Pill 30 capsules 30 Capsules/Bottle Sibutramine
SlimDemand Capsules 30 Capsules/Box Sibutramine
Botanical Weight Loss 30 Capsules/Box Sibutramine

The products listed above were sold and distributed nationwide via the internet and at the company’s Weight Loss and Rejuvenation Center in Tarzana.

FDA advises that these products pose a threat to consumers because sibutramine is known to substantially increase blood pressure and/or pulse rate in some patients and may present a significant risk for patients with a history of coronary artery disease, congestive heart failure, arrhythmias or stroke.

No illnesses or injuries have been reported to the company to date in connection with this product.

Young You Corp. has taken this voluntary action because it is committed to providing accurate information about its products and because of the concern for the health and safety of consumers. Young You Corp. is working with the FDA in the recall process. It sincerely regrets any inconvenience to customers.

Consumers are advised to destroy the above products or return them to the company’s address in Tarzana, CA. Consumers with questions may contact Young You Corp Monday through Friday 9:00 am to 5:30 pm at 818-344-3344.

Any adverse reactions experienced with the use of this product should also be reported to the FDA’s MedWatch Program by phone at 1-800-FDA-1088, by fax at 1-800-FDA-0178, by mail at MedWatch, FDA, 5600 Fishers Lane, Rockville, MD 20852-9787, or on the MedWatch website at wwww.fda.gov/Safety/MedWatch/default.htm.

####

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The Wedding Gown That Made History

Lilly Friedman doesn’t remember the last name of the woman who designed and sewed the wedding gown she wore when she walked down the aisle over 60 years ago. But the grandmother of seven does recall that when she first told her fiancé Ludwig that she had always dreamed of being married in a white gown he realized he had his work cut out for him.

For the tall, lanky 21-year-old who had survived hunger, disease and torture this was a different kind of challenge. How was he ever going to find such a dress in the Bergen Belsen Displaced Person’s camp where they felt grateful for the clothes on their backs?

Fate would intervene in the guise of a former German pilot who walked into the food distribution center where Ludwig worked, eager to make a trade for his worthless parachute. In exchange for two pounds of coffee beans and a couple of packs of cigarettes Lilly would have her wedding gown.

For two weeks Miriam the seamstress worked under the curious eyes of her fellow DPs, carefully fashioning the six parachute panels into a simple, long sleeved gown with a rolled collar and a fitted waist that tied in the back with a bow. When the dress was completed she sewed the leftover material into a matching shirt for the groom.

A white wedding gown may have seemed like a frivolous request in the surreal environment of the camps, but for Lilly the dress symbolized the innocent, normal life she and her family had once led before the world descended into madness. Lilly and her siblings were raised in a Torah observant home in the small town of Zarica, Czechoslovakia where her father was a melamed, respected and well liked by the young yeshiva students he taught in nearby Irsheva.

He and his two sons were marked for extermination immediately upon arriving at Auschwitz . For Lilly and her sisters it was only their first stop on their long journey of persecution, which included Plashof, Neustadt, Gross Rosen and finally Bergen Belsen .

Lilly Friedman and her parachute dress on display in the Bergen Belsen Museum

Four hundred people marched 15 miles in the snow to the town of Celle on January 27, 1946 to attend Lilly and Ludwig’s wedding. The town synagogue, damaged and desecrated, had been lovingly renovated by the DPs with the meager materials available to them. When a Sefer Torah arrived from England they converted an old kitchen cabinet into a makeshift Aron Kodesh.

“My sisters and I lost everything - our parents, our two brothers, our homes. The most important thing was to build a new home.” Six months later, Lilly’s sister Ilona wore the dress when she married Max Traeger. After that came Cousin Rosie. How many brides wore Lilly’s dress? “I stopped counting after 17.” With the camps experiencing the highest marriage rate in the world, Lilly’s gown was in great demand.

In 1948 when President Harry Truman finally permitted the 100,000 Jews who had been languishing in DP camps since the end of the war to emigrate, the gown accompanied Lilly across the ocean to America . Unable to part with her dress, it lay at the bottom of her bedroom closet for the next 50 years, “not even good enough for a garage sale. I was happy when it found such a good home.”

Home was the U.S. Holocaust Memorial Museum in Washington , D.C. When Lily’s niece, a volunteer, told museum officials about her aunt’s dress, they immediately recognized its historical significance and displayed the gown in a specially designed showcase, guaranteed to preserve it for 500 years.

But Lilly Friedman’s dress had one more journey to make. Bergen Belsen , the museum, opened its doors on October 28, 2007. The German government invited Lilly and her sisters to be their guests for the grand opening. They initially declined, but finally traveled to Hanover the following year with their children, their grandchildren and extended families to view the extraordinary exhibit created for the wedding dress made from a parachute.

Lilly’s family, who were all familiar with the stories about the wedding in Celle , were eager to visit the synagogue. They found the building had been completely renovated and modernized. But when they pulled aside the handsome curtain they were astounded to find that the Aron Kodesh, made from a kitchen cabinet, had remained untouched as a testament to the profound faith of the survivors. As Lilly stood on the bimah once again she beckoned to her granddaughter, Jackie, to stand beside her where she was once a kallah. “It was an emotional trip. We cried a lot.”

Two weeks later, the woman who had once stood trembling before the selective eyes of the infamous Dr. Josef Mengele returned home and witnessed the marriage of her granddaughter.

The three Lax sisters - Lilly, Ilona and Eva, who together survived Auschwitz, a forced labor camp, a death march and Bergen Belsen - have remained close and today live within walking distance of each other in Brooklyn. As mere teenagers, they managed to outwit and outlive a monstrous killing machine, then went on to marry, have children, grandchildren and great-grandchildren and were ultimately honored by the country that had earmarked them for extinction.

As young brides, they had stood underneath the chuppah and recited the blessings that their ancestors had been saying for thousands of years. In doing so, they chose to honor the legacy of those who had perished by choosing life.

Hinda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In Memoriam

I n MEMORIAM - 63 YEARS LATER

It is now more than 60 years after the Second World War in Europe ended This e-mail is being sent as a memorial chain, in memory of the six million Jews, 20 million Russians, 10 million Christians and 1,900 Catholic priests who were murdered, massacred, raped, burned, starved and humiliated with the German and Russian peoples looking the other way!

Now, more than ever, with Iraq , Iran, and others claiming the Holocaust to be ‘a myth,’ it’s imperative to make sure the world never forgets, because there are others who would like to do it again.

To visit your group on the web, go to:
http://groups.yahoo.com/group/AntiTerrorismCoalition/

http://www.fromtimespast.com/wedding.htm

[photos]

The History of the White Wedding Dress

by Kelsey McIntyre, Guest writer

White has long been accepted as the traditional color of the wedding dress, but wedding gowns were not always white. The marriage of Queen Victoria to her cousin Albert of Saxe- Coburg in 1840 has had more influence on weddings than any other. Queen Victoria put the wheels in motion by marrying in white. Though brides continued to wed in gowns of different colors, white was now set as the color of choice for weddings and has continued ever since. In Godey’s Lady’s Book, 1849, this statement was printed: “ Custom has decided, from the earliest ages, that white is the most fitting hue, whatever may be the material. It is an emblem of the purity and innocence of girlhood, and the unsullied heart she now yields to the chosen one.”

There is an old poem about how the color of your wedding dress will influence your future: “Married in white, you will have chosen all right. Married in grey , you will go far away. Married in black, you will wish yourself back. Married in red, you’ll wish yourself dead. Married in blue, you will always be true. Married in pearl, you’ll live in a whirl. Married in green, ashamed to be seen, Married in yellow, ashamed of the fellow. Married in brown, you’ll live out of town. Married in pink, your spirits will sink.”

The Industrial Revolution also brought about change. By the 1890’s and the arrival of the department store, almost every woman could realize her dream of being married in a “new” wedding dress. The white dress was gaining popularity and in 1890, Ladies Home Journal wrote: “That from times immemorial the bride’s gown has been white”. Although this statement was not true, it shows how deeply accepted it was that a wedding gown be white. Although white was popular, some brides, especially the frontier brides, wore dresses that were more practical and could be worn after the wedding. As wedding dresses closely resembled the fashions of the time, only a little alteration was needed for the dress to be perfect to wear again.

Edwardian brides took the traditions of their Victorian ancestors to new extremes. Fashions became more extravagant as the decade progressed, but came to a screeching halt with the outbreak of WWI. Styles became simpler, and also reflected the changing role of women in society with hems getting shorter and the disposing of tightly laced corsets. Coco Chanel was a powerful force behind the change in women’s’ fashions, and was the one who officially introduced the short wedding dress in the 1920’s. It was a white knee length dress worn with a long train. This cemented white as the universal color of the wedding dress.

When the Depression hit, brides made do with their “best” dress for the wedding. My great grandmother, who was married in 1928 had a new white wedding dress, but after the wedding she dyed it navy, keeping only the collar and cuffs white—a common practice at that time. During WWII, women considered it their duty to give up the traditional wedding , although most brides might be engaged only for a few weeks or even days before the wedding took place. This did not leave enough time to find a wedding dress so the best suit had to do. If the bride was set on having a white dress, one could be borrowed or rented for the ceremony. If both the bride and groom were in the military they were married in their respective uniforms.

After the war, prosperity made it possible for the large dream weddings inspired by the Victorian era to become a reality. Grace Kelly’s marriage to Prince Monaco garnered much publicity because of its grand fairy tale wedding. She wore a white silk and lace gown. The focus of wedding dresses has shifted since the 1950”s. The emphasis now is on the individuality of the bride. So whatever color you choose to be married in, you now know a bit more behind the tradition of the white wedding dress.

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