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Post by jasimons on Jan 26, 2019 2:23:11 GMT
This round began January 10 - February 20. It’s not too late. If you ‘d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome to join us.
Challengers:
bmazzo/Beverly - to actually accomplish some of the projects I’ve been putting off
cathygeha/Cathy - journal every day/veganuary
cherryt38/Cherry - be more active
jalibmu/Jan - focus on good health guidelines
jasimons/Judy - snack planned for after work and prepped ahead if possible
pamthomas46/Pam - continue to collect blue dot days and enter a new decade
Hostess Schedule:
January 10 - 16 Pam
January 17 - 23 Cathy
January 24 - 30 Judy
January 31 - February 6 Jan
February 7 - 13 Cherry
February 14 - 20 Beverly
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Post by jasimons on Jan 26, 2019 2:26:28 GMT
Happy weekend to all!
Once again taking inspiration from the promotional calendar. According to that calendar, January is National Slow Cooker month, National Soup month and National Oatmeal month.
Any ideas, recipes and so on for slow cookers, soups, oatmeal or combinations of these topics?
Weekend plans to share?
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Post by cathygeha on Jan 26, 2019 7:35:24 GMT
I have a slow cooker in Beirut that is 110 (electricity) but don't use it as the govt changed over to 220 at some point in the past. Should bring it next trip to Beirut and use it with a transformer, maybe. Not sure what I would make in it but...could probably come up with something.
Oatmeal:
* with pb and bananas * with pb and jelly * with fruit and nuts * overnight with anything
* mixed with other grains and then coooked * some eat it savory - never tried that
Soup: My go-to is to take an onion, broth and vegetable(s) of choice, put into broth, cook about 30 minutes or so (till veg are tender) then whir with want blender. I have found all GREEN or all ORANGE or all WHILE or whatever creates solid true colored soups. BUT if you use say an orange/red with green vegetables all mixed together the soup is usually brown. I usually add in a bit of rice or small potato for thickening.
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Post by cherryt38 on Jan 26, 2019 14:17:12 GMT
I like to make soups. I have a throw together recipe for a bean soup, using canned beans for a quicker meal, I make tomato soup, potato soup, and vegetable beef soups, and any other things that sound like they would go good together.
I used to eat a lot of oatmeal for breakfasts with fruit or dried fruit in them, but lately I haven't been doing that as often. Now I tend to make more toast with peanut butter and a piece of fresh fruit. I don't seem to use my crock pot all that much, although I do like it for shredded beef, pork, or chicken.
No plans for the weekend, as it's going to be stormy with blizzard conditions. My only plan is to stay inside where it is warm, watch the weather, and be glad I don't have to be out in it.
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Post by jasimons on Jan 26, 2019 14:25:23 GMT
Recipe -
Crockpot Steel Cut Oats
2 cups steel cut oats
3 1/2 cups fat free milk
3 1/2 cups water
Combine ingredients in crockpot, cook on low for 4 hours, stirring occasionally if possible. (I stir it once an hour)
(recipe also noted that canned evaporated milk can be used in place of fat free milk. Another variation is to use 1 cup wheat berries and 1 cup steel cut oats)
I freeze this once it’s done, in little one cup “glad ware” containers, and then heat it up in the microwave. Sometimes I put in a little chopped dried apple, a few chopped walnuts, cinnamon, and sweetener after heating it up.
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Post by jasimons on Jan 26, 2019 14:26:39 GMT
Recipe -
Instant oatmeal mix
Into a container or bag put:
1/2 cup minute oats
1 Tablespoon milk powder
1 splenda packet (or sweetener of your choice)
1/8 teaspoon salt
If you are making apple cinnamon oatmeal add:
1/8 teaspoon cinnamon
Sprinkle with dried apple bits (as much as you like)
Seal the container and shake it up. You now have one serving of instant oatmeal to take to work, school, etc.
To use your instant oatmeal, put in bowl, add about a cup of hot water (give or take), stir, let it sit for a minute to cook.
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Post by jasimons on Jan 26, 2019 14:45:01 GMT
Like Cherry, no real plans for the weekend here. And like Cherry, we're also in for a fairly heavy snow (if the forecast is right) starting from Sunday afternoon on into Monday morning (around 6 to 7 forecast as of now), and then some (really) cold weather for the rest of the week. I'm guessing we're both getting this from the same weather system.
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Post by bmazzo on Jan 26, 2019 14:46:15 GMT
I LOVE soups!! I even like them in the summer. My favorite SF recipe of all time, is probably bean soup and cornbread. Right now, I have beef stew & chicken noodle soup made. That will be what's for dinner tonight.
I love my crockpot. I often make the bean soup in it, I also love chicken & salsa in the pot.
Not a soup or oatmeal, but one of my favs for the crockpot.
Brown 4 lean pork chops in Pam sprayed frying pan. (I have made as little as 2 chops, just for the 2 of us)
remove from pan & place in crock pot.
sprinkle them with 1/2 packet (more if you like). dry ranch dressing mix.
add 1/2 can low sodium cream of chicken soup, (I have used the mushroom soup if I don't have chicken)
Cook on low for 8 hrs or so. This is really good with rice or noodles. The gravy that it makes is delish!
No real plans for the weekend. Going to the soup kitchen to help a couple of hrs today, then church tonight. Really need to do some house cleaning, but that may get put off, AGAIN!
Great weekend all.
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Post by pamthomas46 on Jan 26, 2019 22:12:48 GMT
I like to make soups in my slow cooker. My slow cooker allows me to brown meat and veggies on the stove then reinsert in the base and simmer with liquids.
A quiet weekend ahead for me as well. Take care everyone.
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Post by cathygeha on Jan 27, 2019 7:25:23 GMT
Checking in...cloudier and cooler than yesterday. Knee still a bit sore when I step wrong. Working to strengthen it with squats when I remember. Get to talk to granddaughters, son and daughter today - hooray!
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Post by jasimons on Jan 27, 2019 13:59:50 GMT
There have been quite a few recipes for Zero Point soups over time. This is from the WW books/materials from when I first joined. It's a recipe I still use. I substitute freely with this recipe – usually I sub green beans (fresh or frozen, depending on time of year) for the zucchini and spinach for the swiss chard, I use chicken broth sometimes…simply because I’m more likely to have those on hand. I do think the lemon juice – or some other acid – is necessary. Otherwise, it sometimes can be quite bland or dull tasting. It makes 12 servings - I freeze it in individual portions.
No points value vegetable soup
2 medium garlic cloves, minced
1 medium onion, diced
2 medium carrots, diced
1 medium sweet red pepper, diced
1 medium celery rib, diced
2 small zucchini, diced
2 cups green cabbage, shredded
2 cups Swiss chard, chopped
2 cups cauliflower, small florets
2 cups broccoli, small florets
2 teaspoons thyme, chopped
6 cups vegetable broth
2 tablespoons fresh parsley or 2 tablespoons fresh chives, chopped
1/2 teaspoon table salt (to taste)
1/4 teaspoon black pepper (to taste)
2 tablespoons fresh lemon juice (optional)
Put garlic, vegetables, thyme and broth into a large soup pot.
Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
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