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The Buddy System August 2008 Recipe Challenge


8 members have voted


    • Zuchinni Parmegana - Tanya
    • HG Pumpkin Pie - Cressa

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Well August is Here!!!


So, Has 'Back to School' driven you batty yet?

How have you managed to stay OP?


Let's get those experimental recipes posted for the Month of August!!




1. Find a recipe you've never tried before.

2. Take photos of your final dish - doesn't have to look like a David Bailey masterpiece! Just point and click!

3. Post it to the thread with nutritional values and point/core information.

4. Most importantly!!!! HAVE FUN!


Good luck to the Lucky July 2008 Winner! Poll goes up tomorrow!




Age: 38 StartDate: March 21st, 2008

StartWeight: 15 st 7 lbs (217 lbs)

:bcb_marchworkin it workin it workin it


A Massage for Life.... Your path to healing: body, mind & spirit. http://www.amassageforlife.net/



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Guest tanya324

if you can find RF parm cheese it went down to 5pts per svg but i couldnt find it.



Zucchini Parmigiana

POINTS® value | 6

Servings | 8


main meals |


  • 1 cup dried bread crumbs
  • 1 clove garlic clove(s)
  • 1 tsp fresh basil
  • 1/2 tsp ground oregano
  • 3 large zucchini
  • 8 items egg white(s)
  • 3 cup fat-free ricotta cheese
  • 1/4 cup fresh parsley
  • 3 cup canned tomato sauce
  • 2 cup shredded part-skim mozzarella cheeses
  • 1 cup grated Parmesan cheese




Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.

In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.

Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.

In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.

Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

Bake 45 minutes in the preheated oven. Serve warm.





and a slice - not a pretty presentation but it was good!


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Hungry Girl Pumpkin Pie




For Crust

2 cups Fiber One bran cereal (original)

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water

3 tbsp. Splenda No Calorie Sweetener, granulated

1 tsp. cinnamon


For Filling

One 15-oz. can pure pumpkin (NOT pumpkin pie filling)

One 12-oz. can evaporated fat-free milk

3/4 cup Splenda No Calorie Sweetener, granulated

1/2 cup fat-free liquid egg substitute (like Egg Beaters)

1/4 cup sugar-free maple syrup

1 tbsp. pumpkin pie spice

1/2 tsp. cinnamon

1/8 tsp. salt

Optional Topping: Fat Free Reddi-whip



Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS

Serving Size: 1 slice

Calories: 133

Fat: 3g

Sodium: 236mg

Carbs: 28g

Fiber: 9g

Sugars: 8g

Protein: 6g


POINTS® value 2*




I made it as written, but I would recommend adding 1 tsp of vanilla to the pie mix. The texture is softer than a traditional pie, however at 2 Points compared to 9, it is a huge difference and quite yummy.



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