File : fundraiser.doc
Description : Great ways to fun raise for any event
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My Cool Site for Lovely messages - everyone are invited
File : fundraiser.doc
Description : Great ways to fun raise for any event
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Cream Cheese Mints
1 - 8 oz package original cream cheese (full fat), softened
1/4 cup butter, softened
2 lb Whey Low powder sugar
1 - 2 tsp mint extract gel food coloring
1/2 cup Whey Low powder for rolling mints
Combine cream cheese and butter in a large mixing bowl and mix until smooth. Add 1 cup of powdered sugar and mix until smooth. Add the mint extract and mix until combined. Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand. Separate the mixture into four separate bowls, or however many different colors you want. Add a small amount of food color to each bowl and stir in until the color is uniform. Cover and refrigerate for 2 hours or until firm enough to handle. You do not want it sticking to your hands. Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside. Pinch off small amounts of the dough and form into a 1 inch balls. Roll each ball in powdered sugar and place on prepared sheet pans. Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you do not want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.) Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm. Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature. Mints can be refrigerated or frozen if desired.
Makes: 80 mints
Nutritional Information per Mint: Calories 27, Protein 0 gr, Fat 1 gr, Sat fat 1 gr, Carbs 3 gr, Sugar 12 gr, Fiber 0 gr, Sodium 15 mg, Cholesterol 5 mg
Darlene -- Love me without fear, Trust me without questioning. Need me without demanding,Want me without restrictions. Accept me without change, Desire me without inhibitions. For a love so free.... Will never fly away.
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Mexican Chicken Soup - 14g Carbs, 5g Fiber
{For me, peas are something I have difficulty eating! So, sometimes instead of peas I chop fresh green beans smaller and substitute it for the peas! Take care, Gloria}
From: Canola Info
Servings: 10
Serving Size: 1 1/2 cups
1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 (19 oz can) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced
In Dutch oven, heat canola oil. Add garlic, onion and celery. Saute until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
Add chicken, zucchini and peas.
Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.
Servings: 10
Serving Size: 1 1/2 cups
Nutrition per Serving: 250 Calories, 6g Fat, 1.5g Saturated Fat, 75mg Cholesterol, 280mg Sodium, 33g Protein, 14g Carbs, 5g Dietary Fiber
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Boneless Buffalo Wings - 7g Carbs, 0g Fiber, 4g Sugars
From: The Diabetes Food and Nutrition Bible
Servings: 4
Serving Size: 2 oz. chicken per serving
1 1/2 tsp hot sauce
Pinch cayenne
1/4 tsp paprika
1/2 lb chicken tenders
> Dressing Ingredients
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 Tbsp crumbled blue cheese
Celery Sticks
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.
Servings: 4
Serving Size: 2 oz. chicken per serving
Nutrition per Serving: 192 Calories,12g Fat, 42mg Cholesterol, 572mg Sodium, 14g Protein, 7g Carbs, 0g Dietary Fiber, 4g Sugars
Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meats
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Hello List,
Has anyone or known of a friend prescribed - medical-marijuana?
lot's of information out in many states if approved, thou not personally known of someone using it for - epilepsy.
good-evening
NELSON
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Lentil Tomato Soup - 39g Carbs, 8g Fiber, 5g Sugar
From: Martha Rose Shulman - Andrew Scrivani for The New York Times
I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.
Servings: 4
Time: About 1 hour 30 minutes
Featured in: New Year's Dishes For Prosperity And Longevity.
Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Italian, Lentil, Tomato
1 cup lentils, washed and picked over
1 Tbsp extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 stalk celery, diced
Salt, to taste
1 14 oz can chopped tomatoes, with juice
5 cups water
A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
Freshly ground pepper to taste
Grated Parmesan or Gruyère for serving
1 to 2 Tbsp chopped flat-leaf parsley
Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
Advance preparation:
This soup will improve overnight, and keeps well for three or four days, though you will probably finish it sooner. It can be frozen for a couple of months.
Servings: 4
Nutrition per Serving: 240 Calories, 4g Total Fat, 0g Saturated Fat, 2g Monounsaturated Fat, 0g Polyunsaturated Fat, 1172mg Sodium, 39g Total Carbs, 8g Dietary Fiber, 5g Sugars, 13g Protein
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Hello Epilepsy List,
smiles from a member In the U.S.A.
chat soon.
-----Original Message-----
From: sacornelius@msn.com [epilepsy] - Email Address: epilepsy@yahoogroups.com
Sent On: 3/22/2017 07:29
Sent To: epilepsy@yahoogroups.com - Email Address: epilepsy@yahoogroups.com
subject: [epilepsy] Welcome new members
Let us know about yourself and how epilepsy affects you.
I take generic Lamictal and Keppra and my seizures are mostly controlled. Hasn't always been that way. I also have fibromyalgia and take medicines for that too.
And to members who have been here a while, let us know if anything is going on with you.
Have a good rest of the week.
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Generic keppra and CBD oil with dietary restrictions.
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Let us know about yourself and how epilepsy affects you.
I take generic Lamictal and Keppra and my seizures are mostly controlled. Hasn't always been that way. I also have fibromyalgia and take medicines for that too.
And to members who have been here a while, let us know if anything is going on with you.
Have a good rest of the week.
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Please let others how you may know that have epilepsy.
Hope you all have a seizure free rest of the week! And if not, stay strong, things do get better. Keep trying.
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Pot Of Gold Shepherd's Pie - 17g Carbs, 2g Fiber, 5g Sugar
From: www.naturalgrocers.com
Total Time: 90 min
Prep: 15 min
Cook: 75 min
Servings: 6
1 lb grassfed 80% lean ground beef
1 Tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
1 stalk celery, diced
2 cloves garlic, minced or pressed
2 Tbsp tomato paste
1 cup low sodium beef broth
2 cup baby spinach
1 (10oz bag) frozen butternut squash
2 Tbsp butter
1/4 tsp sea salt
1 1/2 cup shredded Dubliner Irish cheese
Preheat oven to 350 degrees F.
Brown ground beef in a large skillet over medium heat, breaking up and stirring until no pink is left, about 10 minutes. Remove cooked beef to a bowl, leaving the juices in the pan.
Swirl olive oil in the skillet over medium heat. Add the onion and cook until almost translucent, about 3 minutes.
Add carrots and celery to the onion and cook, stirring occasionally, until just softened, about 10 minutes.
Add garlic and tomato paste, stir to combine, and cook for another minute or two. Add the broth and mix well.
Combine the cooked ground beef with the vegetable mixture in a 13-inch by 9-inch baking dish, spreading into an even layer.
Spread the uncooked baby spinach in a layer on top of the ground beef.
In a large saucepan, bring 1 ½ cups of water to a boil. Drop in the frozen butternut squash and reduce heat to simmer. Cover and let steam for 5 minutes stirring occasionally, until warmed through and tender.
Drain squash and place in a food processor with the butter and salt. Process until smooth and fluffy.
Place dollops of the squash on top of the spinach layer, smoothing to create an even layer over the whole dish.
Sprinkle grated cheese on top of the squash layer and place the baking dish in the oven. Bake until the cheese is melted and the sides are bubbling, about 25 minutes. Remove from the oven and let cool for 10 minutes before serving.
Nutrition From: happyforks.com
Serves: 6
Serving Size: 9.2 oz
Nutrition per Serving: 401 Calories, 227 Calories From Fat, 25.4g Total Fat, 11.6g Saturated Fat, 0.8g Trans Fat, 100mg Cholesterol, 445mg Sodium, 17g Total Carbs, 2g Dietary Fiber, 5g Sugar, 29g Protein
Vitamin A: 158% - Vitamin C: 19% - Calcium: 23% - Iron: 20%
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Sauteed Spinach - 4g Carbs
From: The Diabetic Newsletter
Servings: 4
1 lb raw spinach
2 Tbsp olive oil
1 fresh tomato
2 cloves garlic
Wash spinach thoroughly and drain.
Saute tomato and garlic in olive oil in a large saute pan.
Add spinach, cover and cook over low heat for 5 minutes, stirring a few times.
Add salt and pepper to taste.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Servings: 4
Nutrition per Serving: 108 Calories, 7g Fat, 3.9g Protein, 94mg Sodium, 4g Carbs
Exchanges: 1 Vegetable; 1 1/2 Fat
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