Recipe Sharing Time....
Home Made Yogurt
(makes 4 cups)
Ingredients:
5 cups skim milk or whole milk
1/4 cup plain yogurt with active cultures
3 packs of Splenda
Directions:
In a saucepan, heat milk over medium heat to 185 degrees. Stir frequently. Remove from heat. Cool to 100 degrees.
Place yogurt in a large bowl. Using a wire whisk, gradually stir in the cooled milk, 1/2 cup at the time. Stir until smooth. Add Splenda.
Wrap with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90 degrees****il milk begins to thicken around the edges and teh yogurt is set.
(About 5-6 hours)
Place bowl in the refrigerator until completely chilled. Reserve at least 1/4 cup of the yogurt for the next batch. Refrigerate doe up to 2 weeks in an airtight container.
** Add homemade applesauce, preserves, or fresh fruit and serve.
Copyright 2005 Valerie Renee Campbell
VAL
I am eating TACO SOUP as we speak! I have passed this recipe around many times but there is always someone who hasnt tried it.
Its quick, easy and oh so yummy. Chock full of protein.
Ground beef or turkey, black beans, pinto beans, corn and all kinds of good stuff! LOTS of fiber in it too!
It was a recipe I originally got from Weigh****chers several years ago.
Soooooooooo if it sounds good to someone, just email me at [email protected] and I will send it to you!
Oh yeah..best part about it...other than sauteing (sp
the meat, onions & celery you just dump a bunch of cans of stuff in there and VIOLA....its' done!
yummmo!
Julie 
the meat, onions & celery you just dump a bunch of cans of stuff in there and VIOLA....its' done!
yummmo!
Julie 
When you're craving something that is full of flavor and healthy
then go no further!
I've got a meal that I consider pure comfort food:
Pollo Aguascalientes (Chicken Aguascalientes-Style)
4 to 6 boneless/skinless Chicken breasts
2 tablespoons olive oil
1 small onion diced
1 clove garlic minced
1 can diced tomatoes (juice and all)
1 tablespoon lemon juice
1 teaspoon sugar (I use Splenda)
1 teaspoon salt
1 teaspoon dried oregano, crushed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in oil about 15 minutes. Add onion and garlic; cook 5 minutes more. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves. Cover; simmer 35 to 40 minutes or until chicken is tender.
Note: I serve this with sautéed zucchini and refried beans with cheese.
Enjoy!
Donna
then go no further!
I've got a meal that I consider pure comfort food:
Pollo Aguascalientes (Chicken Aguascalientes-Style)
4 to 6 boneless/skinless Chicken breasts
2 tablespoons olive oil
1 small onion diced
1 clove garlic minced
1 can diced tomatoes (juice and all)
1 tablespoon lemon juice
1 teaspoon sugar (I use Splenda)
1 teaspoon salt
1 teaspoon dried oregano, crushed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in oil about 15 minutes. Add onion and garlic; cook 5 minutes more. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves. Cover; simmer 35 to 40 minutes or until chicken is tender.
Note: I serve this with sautéed zucchini and refried beans with cheese.
Enjoy!
Donna Most Active
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