2 cups cooked noodles
3 eggs, beaten
2 cups cooked and drained spinach
1 cup margarine
1/2 cup diced onion
1/2 teaspoon salt
2 cups sour cream
Combine all ingredients in order and place in a greased casserole dish. Bake at 325 degrees for about 1 hour.
Another day of healthy eating! I am doing great! I feel very proud of myself!
I had a very good day today and was really being mindful of what I put in my mouth!
Heres what I ate today!
Breakfast was two fried eggs, and two slices of toast, with a mug of tea.
Mid morning, I had an apple, and an alpan light bar, with a litre of water.
I didnt have a lunch as I was going to have an early dinner.
Dinner was homemade vegetable soup, and a roast beef sandwich.
In the evening I had another alpan light bar, and a bag of popcorn! The popcorn is high in syns, but I hadnt used my allotted syn allowance so I was able to have that.
I also drank 3 more bottles of water, each bottle was 500 ml! So thats 2 litres of water I’ve had today! Yay for water!
And the vegetable soup had a ton of vegetables in it! So I’ve definitely gotten in my vegetables too!
I’m very very happy with how the day panned out!
Fresh Blueberry Gingerbread
1 1/2 cups fresh blueberries
2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
4 tablespoons dark molasses
1 cup buttermilk
Wash and dry blueberries; toss with 2 tablespoons flour; set aside. Mix remaining flour with baking soda, ginger, cinnamon, mace and salt; set aside. In large mixing bowl, beat together oil, sugar, egg and molasses; mix well. Add flour alternately with buttermilk to creamed mixture; beat until smooth; gently fold in blueberries. Pour into a greased and floured 9 inch square pan. Bake at 350 degrees for 35 to 40 minutes, or until center tests done. Cane be served with a dollop of whipped cream or sour cream.
Mashed Potato And Cheddar Casserole
5 medium russet potatoes, peeled and cut into chunks
1/2 cup butter, cut into pieces
2 eggs, beaten
Salt and pepper
1 cup grated Sharp Cheddar cheese
Preheat oven to 375 degrees. Butter 2 quart souffle dish or casserole dish. Cook potatoes in large saucepan of boiling water until tender, about 25 minutes. Drain. Using electric mixer, mash potatoes. Add butter and eggs; beat just until smooth and airy. Season with salt and pepper. Transfer to prepared dish. Sprinkle with cheese. Bake until cheese is melted and potatoes are heated through, about 20 minutes.
Makes 4 servings.
Butter Rum Bananas
2 tablespoons butter
1/2 cup sugar
2 tablespoons water
2 tablespoons light rum
1/2 teaspoon lemon juice
Grated rind of half a lemon
1/2 teaspoon vanilla or rum flavoring
4 small bananas, peeled and halved
Whipping cream or ice cream
Melt butter in a large skillet. Add sugar and water. Stir well. Cook until reduced to heavy syrup, stirring occasionally so the mixture doesn’t stick to the bottom of the pan. Add rum, lemon juice, rind, and your choice of flavoring. Cook for 2 minutes, or until golden in color. Remove from stove and add banana pieces. Plunge them into the syrup, covering them as well as possible. Serve warm, not hot, topped with a dollop of whipped cream or alongside scoops of ice cream.
Makes 4 servings.
Maple Nut Bread
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1/4 cup shortening
1/2 cup milk
1/4 cup maple flavored syrup
1/2 teaspoon maple extract
3/4 cup chopped nuts
Sift together flour, baking powder and salt. Add sugar, shortening, eggs, milk, syrup and maple extract. Stir until blended; beat for 2 minutes on low speed of mixer. Stir in nuts; pour into a well-greased 8 1/2 by 4 1/2 inch loaf pan. Bake at 350 degrees for 1 hour.
Italian Pasta Pot
1/2 cup chopped green pepper
1 large clove garlic, minced
1/4 teaspoon rosemary leaves, crushed
2 tablespoons olive oil
3 (10.75 ounce) cans Campbell’s Tomato Soup
3 soup cans water
1 (16 ounce) can chick peas, drained
1 cup cooked small shell macaroni
2 teaspoons chopped anchovy fillets
In large saucepan, cook pepper with garlic and rosemary in oil until tender. Stir in soup and water. Add remaining ingredients. Heat; stir occasionally. Garnish with grated Parmesan cheese, if desired.
Makes about 9 1/2 cups, 6 to 8 servings.