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Posts posted by TracyD

  1. Charski -- made this one today, and it was delish! I misread the part about adding the broccoli in 35-40 minutes before serving... had it in from the beginning, so it sorta disinigrated. (LOL) Ah well, it was still tasty! And dh didn't care since he didn't have to cook. (He knows the rule is eat what I cook, or fix your own. heh)


    But I thought for white rice 1c=5 pts

    brown rice 1c=4 pts

    wild rice 1c=3pts


    Am I off the mark?




  2. I haven't tried this one myself, but it sounds yummy. If/when I do try it, I'm going to puree the sauce and use it as a glaze. :D






    No Headache Holiday Sauce


    12 oz fresh cranberries

    ½ cup water

    3 Gala or Rome Apples, peeled and chopped coarsely

    2 Bartlett Pears, peeled and chopped coarsely

    4 TBSP sugar, or to taste

    1 TBSP plus 1 tsp cinnamon


    Combine all ingredients in a saucepan. Cover and simmer, stirring occasionally, until cranberries pop, 25-30 minutes. Cool to room temperature to chill. Makes 2 cups, serves 6.


    Per serving: 132 calories, .6g protien, 34g carbohydrates, .6g fat, 6g fiber, .3mg sodium


    From: http://www.usaweekend.com “Sidestep Your Headaches” article

  3. Thanks! (printing this one out to put in my 'binder' cookbook of WW recipes. :D


    Another dumb question, tho.. just noticed it as I was rereading the recipe to make my shopping list.... chicken "tenders"?? Are those just regular breasts (but that doesnt' sound right)... or...?

    Thanks again.





  4. No, unfortunately not.

    I was really hoping someone who has the MasterCook program or does WW online could help with that. A friend of mine talked about sending me her copy of Mastercook that she's not using, but so far she hasn't.


    And I really do love those fig cookies. Don't know that I would eat a fig plain tho! LOL



  5. I tried this and it worked GREAT. And the leftovers did not last too long in my house. Dh and our unmarried friend that lives with us ensured that. LOL!


    Ladies, we also tried a beef roast w/gravy, baby carrots, new potatoes and pearl onions... and that didn't last too long either! Mmmmmm smile.gif



  6. I got this from an internet search...so I have no idea of the pts value per cookie. Hope someone can help me with that. Also, I imagine the points value would change if whole wheat flour and light margarine was used.


    Any help appreciated!



    Tracy D



    Categories: Cookies

    Yield: 36 Servings


    3 c Flour, sifted

    1/2 ts Salt

    1/2 ts Cinnamon

    2/3 c Butter or margarine

    1/2 c Brown sugar - dark, firmly


    1/2 c Brown sugar - light, firmly


    2 Egg whites

    1 ts Vanilla

    **** FIG FILLING ****

    3 c Figs, fresh, finely chopped

    (see note)

    1/4 c Water

    2 tb Sugar

    2 tb Lemon juice


    Sift flour with salt and cinnamon. Cream butter and sugars until very

    fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough

    and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients

    together, stirring frequently, 5 to 7 minutes until thick. Cool but do not

    chill. When dough has chilled long enough, preheat oven to 350 degrees.

    Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces

    about 2 1/2 inches wide and 3 inches long. Place a level teaspoon of fig

    mixture in the center of each and fold dough around filling as though

    folding a business letter. Flatten cookies slightly and place seam down 1

    inch apart on ungreased baking sheets; bake about 12 minutes until lightly

    browned and just firm. Cool on racks. NOTE: If fresh figs are not

    available, substitute 2 cups finely chopped dried golden figs and increase

    water to 1 cup.




    From: Danial Mannen Date: 12 Jan 97

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