Kiss my *kitten* goodbye (Closed Group)

fldillon

Our name says it all! Other teams should get a good look from behind us so enjoy the view!

myurk

Love it!

kobunski

I love it too!!!!

sephetlia

Is there a place where we can see exactly what we are going to be competing in? I thought I remembered reading general outlines at some point but now I can't remember precisely what was on the list.

So, so excited!

kobunski

Where do we find out the goals of our team? I'm interested in only losing up to 5 pounds and about 5% bmi. I'd be interested to see if amount of exercize or steps was included.

craftykelly

Whoo hoo! It is on like Donkey Kong!!!

Schwiggity

WAT U GUN DO?!

fldillon

I don't have the full details yet, but the original thread can be found here: http://www.myfitnesspal.com/topics/show/299772-team-challenge-beginning-august-1st-open-to-all

sephetlia

Thanks for the link! Can't wait to see the exact rules/goals for this thing. I'm sure our team is up to the challenge!

cvstokke

we need a smack talk thread!

fldillon

Here is my recipe for my Spinach and Mushroom Omlette. Easy to make, high in protein and nutrients, and absolutely delicious! I'll be posting another recipe this week as well!

Calories: 187
Carbs: 6 g
Fat: 10 g
Protein: 22 g
Sodium: 533 mg
Fiber: 2g

http://www.myfitnesspal.com/blog/fldillon/view/my-love-affair-with-spinach-frank-s-spinach-and-mushroom-egg-white-omlette-128590

cvstokke

Norwegian Oatmeal Cookies!
http://www.myfitnesspal.com/recipe/edit/2519401

CINDYLOU1966

Pumpkin spice cookies Ingredients
1 box Spice Cake Mix
1 15 oz can unsweetened pumpkin
1 C. Mini Semisweet chocolate chips Directions
Preheat oven to 350. Spray cookie sheet with Pam. Ina a large bowl, stir cake mix and pumpkin together until blended. Stir in chocolate chips. Use a cookie scoop or spoon to drop tablespoons of dough on cookie sheet. Bake for 12 -14 minutes. Remove to cooling rack after 1 min on sheet.
This will make 48 cookies Nutritional Info

Servings Per Recipe: 48
Amount Per Serving
Calories: 65.2

Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 70.9 mg
Total Carbs: 11.0 g
Dietary Fiber: 0.5 g
Protein: 0.8 g
9 minutes ago · Like

mcg6242

Here is my recipe! It goes Great with uncle bens roasted chicken flavor rice.

http://allrecipes.com/recipe/baked-honey-mustard-chicken/detail.aspx?src=3811_37

sephetlia

Pesto mozzadillas!

This recipe is just for one serving (one tortilla stuffed).

1 tortilla - 210 calories, 32 carbs, 6 fat, 7 protein
.1 cup of pesto (homemade or store bought, either is fine) - 120 cal., 3 carbs, 12 fat, 2 protein
1/3 c. part-skim mozzarella cheese - 80 cal., 0 carbs, 6 fat, 7 protein
1/2 c. spinach, raw - 3 calories
Tomatoes, diced (a couple of slices' worth) - 11 cal., 2 carbs, 1 protein

You need a skillet for this and that's it. Spray the skillet with whatever you use or EVOO, whichever you prefer. Toss the tortilla in there and line one half of it with the pesto. Add tomatoes and spinach, and sprinkle with cheese. Fold the other half of the tortilla on top and flip until both sides of the tortilla are browned and the cheese is melted. The pesto packs a lot of fat, but I just love these!

kobunski

I will post my favorite recipe soon..just wanted to say..I love seeing our logo on this thread! Thanks for letting me make it!:happy:

fldillon

I have to figure out how to add it to my sig

jhigginb

Here's my recipe!

Healthy Vegan Eggplant Parmesan
Ingredients:
1 large eggplant, sliced into thin rounds

Breadcrumbs
4 slices whole wheat bread
½ tablespoon dried basil
½ tablespoon dried thyme
½ tablespoon dried oregano
1 teaspoon salt

Batter
¾ cup whole wheat flour 1 tablespoon garlic powder 1 teaspoon paprika
1 cup soy milk
1 teaspoon apple cider vinegar

Marinara
½ tablespoon olive oil
½ yellow onion, chopped
½ teaspoon salt
4 cloves garlic, finely chopped
2 large tomatoes, diced
½ tablespoon basil
½ tablespoon thyme
½ tablespoon oregano
1 teaspoon chili powder
1- 14 oz can plain tomato sauce

Cheese Sauce (from my ‘Fast and Easy Vegan Alfredo Sauce’ recipe)
1/3 cup raw cashews
4 tablespoons vegan butter (I use earth balance, but margarine will do if that’s what you have)
4 cloves garlic, minced
1 teaspoon salt
½ cup soy or almond milk


Directions:

Preheat oven 400 degrees fahrenheit

1. In a large bowl, place sliced eggplant and sprinkle with some salt being sure to coat all slices, set aside for 30 or so minutes so the eggplant can sweat out some moisture. After 30 minutes, you can also press each slice between a paper towel to remove some more of the moisture.

2. On a large baking sheet, place 4 slices of bread in preheated oven for about 15-20 minutes or until crispy and toasted all the way through, but not burnt. Remove bread from oven and let cool; leave oven at 400.
3. With a rolling pin, crush the bread on the baking sheet into a sand-like consistency to make the breadcrumbs.
4. Combine the breadcrumbs with the breadcrumb spices, mixing them thoroughly, spread the breadcrumb mixture on a large plate and set aside.

5. In a large bowl, mix together the flour, garlic powder, paprika, milk and vinegar.
6. Take an eggplant slice and dip it completely in the batter mixture, make sure the the eggplant is completely covered in batter, but let any excess batter drip off.
7. Next, lay each side of the battered eggplant on the breadcrumb plate so that it is completely covered with crumbs, then place the eggplant on a lightly oiled baking sheet.
8. Repeat steps 6 and 7 for all of the eggplant slices.
9. Place baking sheet in oven for 20 minutes. At about 10 minutes, turn the eggplants over on their other side. When the eggplants are done, breadcrumbs should be crispy and brown.

10. In a large saucepan over medium heat, heat olive oil. Add onion garlic and salt and cook until the onion is translucent.
10. Add diced tomatoes, oregano, thyme, basil and chili powder and heat for about 3 minutes.
11. Add the tomato sauce and reduce heat to simmer; adjust salt if necessary

12. In a food processor, grind the cashews into a sand-like consistency, be sure not to grind them too long or they will turn to cashew butter.
13. In a large saucepan over medium heat, add butter, garlic and salt.
Once the butter is melted, add the soy milk and cashews and heat until the sauce is the desired consistency; anywhere from 1 to 3 minutes. If you want a thicker sauce, heat longer. If the sauce gets too thick, you can always add more soy milk.
14. Adjust salt to taste.

15. On each plate, place 3 eggplant slices, cover with marinara and top with alfredo sauce. Serve Immediately.

Makes 4 servings
Prep time: 30 minutes
Cook time: 30 minutes

cvstokke

I will post my favorite recipe soon..just wanted to say..I love seeing our logo on this thread! Thanks for letting me make it!:happy:

thanks for making it! it rocks!

Steph1015

bump

Steph1015

Not-ka pasta serves 4
371 calories

2 tsp EVOO
2 garlic cloves
1/2 chopped red onion
3/4 tsp salt
1 14 oz can diced tomatoes
red pepper flakes
8 oz Penne
1/4 Cup whipped cream
6 TBSP evaporated non fat milk
1/3 cup grated parmesan cheese
1/4 cup shredded basil
1/8 tsp black pepper


1. Bring a pot of salted water to boil
2. In a large saucepan, heat the EVOO with the garlic over low heat until the garlic starts to brown, Add the onion and 1/4 tsp of the salt ,cover, and cook till the onion is soft. Add the tomato,1/2 tsp of the salt and the red pepper. Bring to a simmer,reduce the heat and simmer for 10 minutes. Stir in the cream and evaporated milk and stir for 1 minute.
3. After the sauce has cooked for 5 minutes, add the penne to the boiling water and cook till shy of al dente. Drain, reserve about 1/2 cup of the pasta water. Add the drained pasta to the sauce and simmer till pasta is al dente. add the pasta cooking water if mixture is dry. Stir in the 1/4 cup of the parmesan ,basil and the black pepper.
4. Divide and serve the pasta into 4 equal portions. Drizzle with 1/2 tsp of EVOO and the remaining parmesan.

Schwiggity

Since I usually am lazy, and don't feel like cooking for lunch, I tend to try and find recipes that require very little prep/cook time. This is one that my mom and grandma have done for quite a while, and I never realized just how healthy it was until I started tracking my food. How much you want of each ingredient can vary depending on your tastes, but this is what I use.

1 serving Italian Tuna:

1 large can (8 oz, drained) Tuna (I use Bumbe Bee Solid White Albacore in water) - [240 kcal/4g fat/0g carbs/54g protein]
1 large Green Bell Pepper - [33 kcal/0g fat/8g carbs/1g protein]
1 large Tomato - [33 kcal/0g fat/7g carbs/2g protein]
1 small Onion (I use Vidalia Onions) - [29 kcal/0g fat/7g carbs/1g protein]
1-2 Tbsp Extra Virgin Olive Oil - [120 kcal/14g fat/0g carbs/0g protein per Tbsp]
~1/8 tsp Salt
1-2 dashes black pepper
a few dashes of Italian Seasoning
some extra Oregano if you like

Total with 1 Tbsp of Olive Oil - [454 kcal/18g fat/22g carbs/56g protein]
Total with 2 Tbsp of Olive Oil - [573 kcal/32g fat/22g carbs/56g protein]

1. Cut up vegetables.
2. Combine with drained tuna in a bowl.
3. Add olive oil and spices.
4. Mix and nomz.

Sidenote: For those with fewer calories, this does make a lot of food and you can always divide it into two portions.

jbpretty

Veggie Pizza or Tortilla (Depends on how you want to serve it.)

1 small whole wheat tortilla shell
1 Tbsp light ranch dressing
1 Tbsp light mayonnaise
1 clove of garlic (minced)
5 baby carrots (thinly sliced)
5 cherry tomatoes (halved or quartered)
1/3 cup raw cauliflower (chopped)
1/3 cup raw broccoli (chopped)
1/3 cup raw red pepper (chopped)
2 Tbsp raw red onion (diced)
1.25 inch marble cheese (grated) -One serving

1. Mix ranch, mayo and garlic together then spread over tortilla shell as the sauce.
2. Spread a bit of cheese over so the veggies have something to stick to then spread the veggies out followed by the rest of the cheese.
3. Toast or bake in the oven until cheese is melted and veggies reach desired tenderness.

*If you fold the two edges over and pierce with a tooth-pick to hold, it makes a great wrap too. Made as is, with regular cheese each serving has 386 calories (according to MFP). There is a lot of food here and with one and a half (plus) cups of veggies it's very filling. Any veggies will work, these are just the ones I like.

myurk

Pina Colada Quinoa

This recipe is gluten free and is great warmed up as a breakfast cereal (similar to oatmeal, but quinoa is a great source of protein!)

1 cup dry quinoa
1 14 oz. can of light coconut milk
1 14 oz. can of crushed pineapple
3 tsp. brown sugar
1 tsp. vanilla extract

Bring quinoa and coconut milk to a boil. Cover and let simmer at low for 10 minutes. Turn off heat and leave covered saucepan on the burner for an additional 10 minutes. Stir in the remainder of the ingredients.

Makes ~4 - 1 cup servings


Nutritional Information:

325 calories per serving: Carbs (55) Sugar (24) Protein (7) Sodium (8) Iron (15)