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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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We got our power back today about 4pm! Out for 4 days! Yes, it feels very good to not be in the heat with health issues!
If not for the person who takes care of me... I do not know what things would be like!
There are a lot of people still without power, not to mention all the other damage!
Keep all those effected in your thoughts and prayers!
Take care,
Gloria
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We got our power back today about 4pm! Out for 4 days! Yes, it feels very good to not be in the heat with health issues!
If not for the person who takes care of me... I do not know what things would be like!
There are a lot of people still without power, not to mention all the other damage!
Keep all those effected in your thoughts and prayers!
Take care,
Gloria
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fredmandouglas fredmandouglas@aol.comHide To louielouienvegas louielouienvegas@aol.com Cc Bcc Slideshow
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I live in the potential path of Harvey...
Please keep everyone in your thoughts and prayers!
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Kale and Cheese Dip - 4g Carbs, 0g Fiber, 1g Sugar
From: Irene Fong and The Canadian Living Test Kitchen - Canadian Living Magazine: January 2015
Hearty kale replaces spinach in this modern twist on a pub favorite. Serve with crackers and fresh veggies.
6 cups packed baby kale (about 125 g)
1 cup shredded Swiss cheese
3 Tbsp grated parmesan cheese
1/2 pkg cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
1 clove garlic chopped
1/4 tsp salt
1/4 tsp pepper
In saucepan of lightly salted boiling water, cook kale until wilted, about 1 minute. Drain; let cool slightly. Using back of spoon, press out and discard excess liquid; chop kale into pieces. Combine Swiss cheese with Parmesan cheese; set aside.
In food processor, pulse together kale, cream cheese, mayonnaise, sour cream, garlic, salt and pepper, scraping down side as needed, until smooth. Stir in all but 3 tbsp of the Swiss cheese mixture. Scrape into 2-cup (500 mL) ovenproof dish; sprinkle with remaining Swiss cheese mixture.
(Make-ahead: Cover and refrigerate for up to 24 hours. Add 10 minutes to bake time.) Bake in 400 F (200 C) oven until hot, golden and bubbly, about 20 minutes.
Servings: 10
Nutrition per Serving: 199 Calories, 19g Total fat, 7g Saturated fat, 34mg Cholesterol, 254mg Sodium, 113mg Potassium, 4g Total Carbs, 0g Fiber, 1g Sugars, 6g Protein
Nutrition From: https://happyforks.com/analyzer
Serves: 10
Serving size: 2.2 oz (62g)
Nutrition per Serving: 154 Calories, 119 Calories 119mg Fat, 13.3.g Total Fat, 6g Saturated Fat, 0g Trans Fat, 32mg Cholesterol, 251mg Sodium, 3g Total Carbs, 1g Dietary Fiber, 1g Sugars, 6g Protein – Vitamin A: 31% - Vitamin C: 25% - Calcium: 16% - Iron: 2%
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Chicken Thighs With Low Carb Sausage Stuffing - 5.1g Carbs, 1.9g Fiber = 3.2g Net Carbs
From: http://mylifecookbook.com - Author: Denise Wright (MyLifeCookbook.com)
These chicken thighs with low carb sausage stuffing make a delicious and hearty low carb dinner for any night of the week. The stuffing is also gluten free and would be a great Paleo dinner as well. So next time you are in the mood for a hearty chicken dinner, give these sausage stuffing chicken thighs a try. I think your whole family will like them and you will feel good about eating it! Each stuffed thigh is:
Prep time: 10 min
Cook time: 60 min
Total time: 1 hour 10 min
Serves: 6
> Stuffing
1 cup almond flour
1/2 cup cheddar cheese, shredded
1/2 cup Parmesan cheese
8 oz breakfast sausage
2 Tbsp butter, melted
2 eggs
1 tsp Italian seasonings
1 tsp garlic, crushed
6 chicken thighs, bone in and with skin
Pinch of salt & paprika
Preheat oven to 375 degrees F
> Stuffing
In a large bowl add your eggs and beat with a fork.
Add in the cheeses, almond flour, sausage, garlic, melted butter and Italian seasoning.
Mix well with your hands and split into 6 sections.
Take the chicken thighs and pull the skin back of each thigh and stuff in the sausage mixture.
Continue with the rest of the thighs.
Spray a baking dish with cooking spray and place the thighs inside.
Spray the tops with cooking spray and sprinkle salt and paprika on top.
Cook for 30 minutes and baste with the juices.Place back in the oven for 15 minutes.
Check to see if the tops of the chicken are getting too dark. If so cover with foil and continue to cook for 15 more minutes.
The chicken should cook for 60 minutes total.
Take out of the oven and let set for a few minutes and serve.
Serves: 6
Each stuffed thigh is:
352 Calories, 29.5g Fat, 5.1g Carbs, 1.9g Fiber, 22.8g Protein = 3.2g net carbs
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Rockfish Fajita Stuffed Tomatoes - 39g Carbs, 9g Fiber, 8g Sugar
From: 2017 American Heart Association - http://news.heart.org/seafood-dish-among-winners-of-avocado-recipe-contest/
You'll be a Rockstar when you serve this Rockfish seafood meal to the family! Get the kids involved by letting them help stuff the tomatoes.
Servings: 4
1 lb rockfish, striped bass, or any mild white fish fillets, rinsed and patted dry
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp black pepper (freshly-ground)
1 medium lemon (sliced)
1 tsp canola oil OR 1 tsp corn oil
1 medium red bell pepper (chopped)
1 yellow onion (chopped)
3 medium garlic cloves (chopped)
1 cup fresh corn
1 medium avocado (peeled, pitted, cubed)
1 cup cooked brown rice
4 large tomatoes, about 1 inch of the top cut off, seeds and pulp scooped out and discarded (use a grapefruit spoon or paring knife and spoon for best results)
1 Preheat the grill on medium high.
2 Cut a large piece of aluminum foil (large enough to wrap around the fish fillets). Lightly spray one side with cooking spray. Place the fish on the foil.
3 In a small bowl, stir together the chili powder, onion powder, garlic powder, cumin, cayenne, and pepper. Sprinkle over the fish fillets. Using your fingertips, gently press the mixture so it adheres to the fish. (You can use more or less of the chili powder mixture depending on how spicy you'd like the finished dish to be.)
4 Top the fish with the lemon slices. Bring the sides and ends of the foil together. Fold tightly to make a sealed packet.
5 Transfer the packet to the grill. Close the grill lid. Grill for 10 to 15 minutes, or until the fish flakes easily when tested with a fork. (To test for doneness, use the tines of the fork. Carefully open the packet away from you to prevent steam burns. If the fish isn't cooked enough, reclose the packet and continue grilling.)
6 While grilling the fish, in a sauté pan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell pepper for 2 minutes, stirring occasionally. Stir in the onion. Cook for 2 minutes, stirring occasionally. Stir in the garlic. Cook for 2 minutes, stirring frequently. Stir in the corn. Cook for 2 minutes.
7 Fold in the avocado and cooked brown rice. Cook for 1 to 2 minutes, stirring gently to combine the ingredients. Remove from the heat.
8 Remove the fish from the grill. Flake into bite-size pieces. Carefully fold into the vegetable mixture.
9 Fill the tomatoes with the fish/vegetable mixture. Transfer the tomatoes to the grill. Grill for 5 minutes.
Servings: 4
Nutrition per Serving: 356 Calories, 12g Total Fat, 2g Saturated Fat, 0g Trans Fat, 2.5g Polyunsaturated Fat, 6.5g Monounsaturated Fat, 40mg Cholesterol, 111mg Sodium, 39g Total Carbs, 9g Dietary Fiber, 8g Sugars, 28g Protein
Dietary Exchanges: 3 lean meat, 3 vegetable, 1 1/2 starch
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Skinny Shrimp Scampi with Zucchini Noodles - 6g Carbs, 1g Fiber, 3g Sugar
From: https://www.justataste.com/skinny-shrimp-scampi-zucchini-noodles-recipe/
Prep: 20 min
Cook: 10 min
Servings: 4
2 Tbsp olive oil
1 lb jumbo shrimp, shelled and deveined
1 Tbsp minced garlic
1/4 tsp crushed red pepper flakes (optional)
1/4 cup white wine
2 Tbsp freshly squeezed lemon juice
2 medium zucchini, cut into noodles (See Kelly's Notes)
Chopped parsley, for garnish
Place a large saute pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
Kelly's Notes:
To cut zucchini into noodles, use a mandoline or a spiralizer.
Servings: 4
Serving Size: 243g
Weight Watchers Points: 4
Nutrition per Serving: 170 Calories, 8g Total Fat, 1.5g Saturated Fat, 0g Trans Fat, 6g Total Carbs, 1g Dietary Fiber, 3g Total Sugars, 17g Protein
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Artichoke and Kale Dip - 14g Carbs, 3g Fiber, 3g Sugar
From: https://askdrnandi.com/artichoke-kale-dip/
Serves 8 (whenever available we suggest using organic products)
2 1/2 Tbsp coconut oil
1 shallot, chopped
5 garlic cloves, minced
6 oz chopped kale, remove the ribs
1/4 cup low sodium chicken broth
1 1/4 cup nonfat Greek yogurt
1/4 cup fat free sour cream
1/4 cup grated parmesan
1 1/4 cup artichoke hearts, canned and chopped into small pieces
1/2 cup water chestnuts, diced
1 1/2 green onion, thinly sliced
1 lemon, zested and juiced
2 tsp dry mustard
1 1/2 tsp crushed red pepper flakes
1 tsp cumin
1/2 tsp ground ginger
kosher salt and freshly ground pepper, to taste
In a large saute pan, heat the coconut oil over medium high heat.
Cook the shallots and garlic until they start to turn tender (about 1 minute).
Add kale and continue to cook for 3-4 minutes.
Add chicken broth and cover pan for 1-2 minutes (kale will wilt and liquid will be gone from the pan).
Season to taste with salt and pepper.
Removed pan from stove and allow to cool for 5-7 minutes.
Place mixture in a food processor and pulse 3 to 5 times and set aside. ( Keep a careful eye on food processor to get the desired texture you want for dip).
Combine the kale mixture with the remaining ingredients in a large mixing bowl.
Stir together until the dip is well combined.
Season with salt and pepper to taste.
Cover bowl and refrigerate.
Nutrition From: https://happyforks.com/analyzer
Salt not included!
Serves: 8
Serving size: 4.4 oz (126g)
Nutrition per Serving: 124 Calories, 44 Calories From Fat, 5.2g Total Fat, 3.9g Saturated Fat, 0g Trans Fat, 3mg Cholesterol, 101mg Sodium, 14g Total Carbs, 3g Dietary Fiber, 3g Sugars, 7g Protein – Vitamin A: 45% - Vitamin C: 60% - Calcium: 12% - Iron: 7%
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Spinach and Pesto Salmon - Carbs, 0g Fiber, 0g Sugar
From: www.verywell.com - By Patsy Catsos, MS, RDN, LD, Author of The IBS Elimination Diet and Cookbook
Salmon is the second most popular fish in America, after canned tuna. And why not? It is both nutrient-rich and delicious. Paired here with our low-FODMAP spinach and basil pesto (no garlic and just the right amount of cheese included), your dinner guests will enjoy a colorful and fragrant festival for the senses. Serve on top of balsamic vinegar-drizzled brown or white rice. Leftovers can be gently re-warmed or enjoyed cold, in a salad with chopped cucumber and diced tomato.
Total Time 25 min
Prep 15 min
Cook 10 min
Servings: 6
3 Tbsp olive oil
2 Tbsp water
1/8 tsp salt
1 Tbsp pine nuts
2 cups packed spinach leaves
1/2 cup packed fresh basil
1/4 cup grated Parmesan cheese
2 lb salmon fillet
1/4 cup crumbled feta cheese
Measure the olive oil, water, salt, pine nuts, and parmesan into the bowl of a blender or food processor. Add the spinach and basil leaves while the machine is running and process the pesto until a coarse paste is formed.
Position the top rack of the oven about 6 inches below the broiler and preheat it with the oven door ajar. Line a baking sheet or broiling pan with foil for easy clean up.
Cut the fish into 6 pieces and place fillets flesh side up on the prepared baking tray. Broil for 6 minutes, then flip the salmon over and broil until the skin is visibly blistered, about 2 minutes.
Remove the pan from the oven and use a fork to gently lift the skin off the salmon. Check to make sure the salmon is almost done; pull the flakes apart gently on one of the filets using two forks. If it is not yet opaque at least 75 percent through, continue to broil for another minute or two. If it is almost done, spread the pesto evenly on top of the salmon fillets, then sprinkle with feta cheese. Return to the broiler for 2 to 3 minutes, until pesto is bubbling and feta is softened. Serve promptly.
Ingredient Variations and Substitutions: Any ratio of spinach to basil can be used in this recipe, so use according to your flavor preference!
Cooking and Serving Tips: Cooking time for salmon can vary significantly depending on the variety of salmon and the thickness of the fillets. Adjust accordingly.
To save time, purchase pre-grated Parmesan cheese.
Be sure to use full-fat feta made of cow's or sheep's milk.
Reduced-fat cheese will not become soft under the broiler.
If you prefer a thinner pesto coating on your fish, refrigerate any leftover pesto, tightly covered, to use later on top of your favorite gluten-free pasta or as a sandwich spread.
Nutrition From: https://happyforks.com/analyzer
Serves: 6
Serving size: 6.5 oz (186g)
Nutrition per Serving: 328 Calories, 180 Calories From Fat, 20.2g Total Fat, 4.7g Saturated Fat, 0.1g Trans Fat, 110mg Cholesterol, 847mg Sodium, 1gTotal Carbs, 0g Dietary Fiber, 0g Sugars, 34g Protein – Vitamin A: 26% - Vitamin C: 5% - Calcium: 38% - Iron: 7%
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Slow-Cooker Chicken-Tortilla Soup - 18g Carbs, 6g Fiber
From: www.countryliving.com - By Marian Cooper Cairns
This hearty soup is a Mexican-inspired favorite, made easy.
Tools you'll need: Crock-Pot 4-Quart Slow Cooker
Total Time: 8:20
Prep: 0:20
Level: Easy
Servings: 4
1 1/4 lb skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 oz chicken stock
1 (14.5 oz) can diced tomatoes, drained
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chiles
1 tsp chili powder
1 tsp dried oregano
3/4 tsp ground cumin
Kosher salt
Freshly ground black pepper
2 yellow squash, halved and sliced
3 oz. green beans, halved
1 Tbsp fresh lime juice
2 1/2 Tbsp chopped fresh cilantro, plus more for serving
Sliced jalapeno, sour cream, and tortilla chips, for serving
Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
Serve topped with cilantro, jalapeno, and sour cream, with tortilla chips alongside.
Servings: 4
Nutrition per Serving: 244g Calories, 8g Fat, 108mg Cholesterol, 18g Carbs, 6g Fiber, 707mg Sodium, 26g Protein
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