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  1. Hi Buddies - I received a flyer in the mail from the American Heart association about a marathon/1/2 marathon they are holding in San Diego. I am going to the informational meeting on 1/12 and I can't wait. My Dad lives in Chula Vista (a stones throw from San Diego) and I thought this would be the perfect opportunity to 1) raise $ for a good cause 2) get into a regular exercise routine and 3) spend a weeks vacation in luxiourious San Diego w/my Dad. Just wondering if anyone has ever participated in an event like this.
  2. We had this for dinner tonight. Quick, easy and very tasty. Thanks for sharing.
  3. From www.mealsmatter.org I made this for my daughter this week and she absolutely loved it. I loved the fact that breakfast was ready when we awoke:) It is a little high in pts but I think you could use a low fat granola and maybe cut the butter and honey amounts a little. Crockpot Breakfast Casserole 4 Medium apples, peeled and sliced 1/4 cup Honey 1 tsp Cinnamon 2 tbsp Butter, melted 2 cups Granola cereal Preparation Place apples in crockpot. Mix in remaining ingredients. Cover and cook on low 7 to 9 hours. Serve with milk. Nutrient Information 318Calories 14 gTotal Fat 5 gSaturated Fat 5 gPolyunsaturated Fat 46 gCarbohydrates 6 gFiber
  4. Maureen - Would you mind sharing the Mexican cornbread recipe? It sounds delicious
  5. Hi Mindy - I have not walked a marathon but I'm really considering doing it(hopefully in the not to distant future) While looking for local walking marathons, I stumbled across this website. It includes tons of walking info including a marathon training schedule based on your current level of fitness. Hope this helps. Good luck training and let us know how the marathon goes. If Portland wasn't so far, I'd join you. Good luck Marathon walking training schedule
  6. Hi Buddies - I'll be heading out of town for 10 days in July. I thought DD and DH would probably appreciate some home cooking while I'm gone. 1) It will be much healthier and 2) eating out every day doesn't fit into our budget. Anyway, I've never done much freezing of meals and was wondering if you'd share meals that freeze well. I know I will be making a meatloaf and some sort of pasta dish. But beyond that I'm pretty clueless. Thanks!
  7. Hi Texas Mom - This a great time of the year to try new veggies. To save on cost, I make a weekly trip to Aldi and stock up on the veggies they have. The Aldi in our area has good quality veggies for a very reasonable price. Last night my DH made roasted veggies on the BBQ grill. He sliced yellow squash, zucchini squash, portabello mushrooms and red peppers. Marinated them in a splash of olive oil and balsamic vinegar. Sprinkled with salt and pepper and grilled til tender. YUM!! But normally I'm in charge of the veggies and they are prepared in the house. Sliced cucumbers, raw carrots and pepper strips, with lite ranch for dipping. How about steamed cauliflower? for a little extra zip add a wedge of light laughing cow cheese. Zucchini, yellow squash simmered with a can of tomatoes. Add italian seasonings and garlic and sprinkle with mozzarella or parmesan when the veggies are tender. Although it has pts, corn on the cob is especially good this time of the year. We also enjoy, steamed cabbage with a spray of ICBINB. Baby turnips can be peeled and steamed, then mashed like potatoes. Plus, here are a few veggie recipe threads that were started in the past. Good luck. If I can be of any more help, just let me know. 5 of day website www.aboutproduce.com mediterranean veggies tangy green beans roasted veggies combo zucchini recipes
  8. Thanks Katie for posting this. I just signed up. I'll log my first activity tomorrow.
  9. Kurlylox - I live in Kansas City (which has been a test market for the new WW items) and both of the Applebee's I've eaten at had the WW pts listed on the menu. I've had 3 of the entrees and the cheesecake dessert. All of them were very good.
  10. White Sloppy Joes I am making this soon. The original recipe contained the nutritional info but it did not use light ingredients. Could someone please run this through Mastercook for me using the following? Thank you for your help. 1 pound ground beef (90/10) 1 (10.75 ounce) can condensed cream of mushroom soup (98% FF) 3 tablespoons milk (1%) 4 tablespoons sour cream (light or FF I can't remember which I have at home) 1 teaspoon liquid smoke flavoring salt and pepper to taste 6 hamburger buns, split
  11. LauraH


    P.C. Sorry for all the questions, but I am assuming you need to use firm or extra firm tofu for a sandwich. I use the silken tofu for my smoothies but there is no way to cube that Thank you for all your help
  12. LauraH


    P.C. This sounds yummy. I am a novice when it comes to tofu. I've only used silken tofu in a smoothy and I was very happy with the results. Do you have the pts for this recipe? Thank you
  13. I do not like Salmon but I was sent this recipe from Allrecipes.com and thought it looked good (for those who like salmon, so I thought I'd post it) Hope you like it. Salmon with Fruit Salsa Submitted by: Tawnea Salmon is baked with lemon and topped with a fruity salsa. Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Makes: 4 servings Ingredients 1 pound salmon steaks 1 lemon, juiced 1 tablespoon chopped fresh rosemary 1/4 teaspoon salt and pepper to taste 1 lemon, sliced 1/3 cup water 1/4 cup diced fresh pineapple 1/4 cup minced onion 3 cloves garlic, minced 2 fresh jalapeno peppers, diced 1 tomato, diced 1/2 cup pineapple juice 1/4 cup diced red bell pepper 1/4 cup diced yellow bell pepper Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish. 3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. 4. Serve salmon on a bed of rice, topped with fruit salsa. Nutrition facts (per serving): Calories (kcal) 218 Protein 26g Total Fat 8g Carbohydrates 17g Fiber 4g Cals from Protein 44% Cals from Carbohydrates 27% Cals from Fat 27% Cholesterol 51mg Sodium 199mg
  14. Low-Carb Chicken Cordon Bleu--from cookingvillage.com Presented from cookingvillage.com It's the first week of January and time for many of us to start working off those excess pounds that accumulated over the holidays. Here's a delicious low-carb main dish that will get you on the right track fast! Ingredients 4 boneless, skinless chicken-breast halves (about 5 ounces each) 4 thin slices cooked ham 4 teaspoons Dijon-style mustard 4 thin slices Swiss cheese 4 tablespoons butter Prep Time: 16 minutes Baking Time: 15 to 20 minutes Serves 4 Directions 1. Preheat the oven to 350F. Slice each chicken breast horizontally to form a pocket. 2. Brush each ham slice with mustard and fold in half. Fold a cheese slice around each ham slice. Insert in pockets of chicken and secure with toothpicks. 3. Melt butter in a large oven-proof skillet over medium-high heat. Cook chicken in butter until browned, about 4 minutes per side. 4. Place skillet in oven. Bake chicken until an instant-read thermometer inserted in center of the meat registers 180F, 15 to 20 minutes. Per serving: 294 Cal.; 37g Protein; 15g Fat; 1g Carb.; 405mg Sodium; 120mg Chol.; 0g Fiber. Village Tip Turn this recipe into a hearty Reuben-style chicken dish by using prepared Thousand Island dressing instead of Dijon-style mustard and serving the chicken with sauerkraut and slices of toasted rye bread. It's not quite as low carb as Chicken Cordon Bleu, but it's close! __________________
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