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Peggy60

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  1. Peggy60

    Fried Rice

    3 talbespoons reduced-sodium soy sauce 1 tablespoon rice vinegar 1/8 teaspoon red pepper flakes 1 medium red bell pepper 1 cup green onions cut into 1-inch pieces 1 tablespoon grated fresh ginger 1 1/2 teaspoons minced garlic 1 tablespoon peanut or vegetable oil 8 ounces boneless pork loin or tenderloin, cut into 1-inch pieces 1 package (8 1/2 ounces) cooked whole-grain brown rice 2 cups packaged coleslaw mix 1 combine soy sauce, vinegar and red pepper flaes in small bowl; bowl mix well. set side. 2. Remove and discard bell pepper stem and seeds. cut into 1-inch pieces 3. Sti-fry bell pepper, green onions, ginger and garlic in oil in large nonstick skillet or wok over medium-high heat 1 minute. Add pork; stir-fry 2 to 3 minutes or until pork is no longer pink. Stir in rice, coleslaw mix and soy sauce mixture; cook and stir about 1 minute more or until heated through. I used chicken instead makes 4 servings (5 cups) dont know the points on this
  2. 1/2 small red bell pepper,chopped 2 tbsp white vinegar 1/4 tsp red pepper flakes 1 package equal 2 chicken breasts, skinned 1 lime wedge, for garnish A perfect accompaniment to brown or white rice, this recipe can easily be doubled. Puree red pepper with vinegar in a blender or food processor. Pour into a saucepan, add red pepper flakes and bring the mixture to a boil. Reduce to a simmer and cook for 3 minutes, Remove from the heat and let the sauce cool. when cooled, stir in the equal. Broil chicken breasts for 10 minutes, or until browned; turn chicken and broil approximately 5 minutes more. Place each chicken breast on a bed of rice. divide spicy sauce and ladle over the top of the chicken. Garnish with lime wedges and serve. yield: 2 servings 4 oz chicken breast calories: 195 protein: 35g fat: 4g carbohydrate: 87mg sodium: 81mg potassium: 355mg The 4 points for the chicken, not for the rice
  3. sorry my mouse keep giving me trouble
  4. sorry my mouse keep giving me trouble
  5. From the Atkins diet Most Asian soups are light, filling, and takes very little time to prepare. If you enjoy a little heat, add a few drops of Asian chili oil before serving. prep time: 10 min. cook time: 10 min. 6 cups reduced - sodium chicken broth 2 TLBS. Lite (reduced-sodium)soy sauce 2 cups sliced bok choy(chinese cabbage; (use half leaves and half stems) 1 (4oz) package exotic mixed sliced mushrooms 2 guarter - size slices fresh ginger 1 garlic clove, very thinly sliced 1 thai or serrano chili, seeded & minced 1 cup diced tomatoes 1/2 cup green onions, sliced 1/2 of 1 (12.3 oz)box tofu cut into 1/2-inch dice 1 medium carrot, peeled and shredded 4 tsp. chopped fresh cilantro, optional 1. In a large saucepan, bring broth and soy sauce to boil. Reduce heat; add bok choy, mushrooms, ginger, garlic, and chili; simmer 5 minutes until bok choy is tender-crisp and mushrooms are tender. 2. Add tomatoes, green onions, tofu, and carrot; heat for 1 minute. Sprinkle with cilantro, if desired 6 servings(11/3 cups per serving) 1 Point 7 carbohydrates net carbs: 5.5 grams fiber: 1.5 grams protein: 6.5 grams fat: 2.5 grams calories: 71 tips: If you can't fined a prepacked shiitake-oyster mushroom combo, mix 2 ounces of each type of mushroom or simply substitute with a 4-ounce package of siced shiitake mushrooms.
  6. From the Atkins diet Most Asian soups are light, filling, and takes very little time to prepare. If you enjoy a little heat, add a few drops of Asian chile oil before serving. prep time: 10 min. cook time: 10 min. 6 cups reduced - sodium chicken broth 2 TLBS. Lite (reduced-sodium)soy sauce 2 cups sliced bok choy(chinese cabbage; (use half leaves and half stems) 1 (4oz) package exotic mixed sliced mushrooms 2 guarter - size slices fresh ginger 1 garlic clove, very thinly sliced 1 thai or serrano chili, seeded & minced 1 cup diced tomatoes 1/2 cup green onions, sliced 1/2 of 1 (12.3 oz)box tofu cut into 1/2-inch dice 1 medium carrot, peeled and shredded 4 tsp. chopped fresh cilantro, optional 1. In a large saucepan, bring broth and soy sauce to boil. Reduce heat; add bok choy, mushrooms, ginger, garlic, and chili; simmer 5 minutes
  7. Looking for a recipe for boiled onions done with creamed sauce using no butter
  8. Sorry hit the wrong key Heat olive oil in heavy 2 or 3 quart saucepan, stir in chopped onion, celery and green pepper, and saute until onion is translucent, about 2 miuntes. Stir in garlic and chicken broth. Drain and rinse both black and white beans, and add to pot. Stir in the chopped tomato and white wine and cayenne pepper, if desired. Bring to a boil, then reduce heat and simmer about 5 minutes for flavors to blend. serve 4 I used can tomato and also used small white beans instead of the large I didn't figuare the points
  9. 2 t. olive oil 3 T. chopped onion 1 stalk celery, chopped 1/4 c. chopped green pepper 1 clove garlic, finely chopped 2 1/2 c. no-fat, low sodium chicken broth 1 can (about 15 oz) black beans 1 can (about 15 oz) white beans 1 large tomato, peeled, cored and chopped 1/4 c. dry white wine, optional 1/8 t. cayenne pepper, optional
  10. I'm going to try this, it sounds real good and love feta cheese Peggy
  11. When you say pork and bean, is that any type of bake beans?
  12. This recipe is from Cooking Light. It was a big hit total time: 17 minutes 1/4 cup packed brown sugar 2 Tablespoons low-sodium soy sauce 2 Tablespoons hot water 2 Tablespoons miso (soybean paste) 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray 1 Tablespoon chopped fresh chives 1. Preheat broiler 2. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coared with cooking spray. Spoon miso mixture evenly over fish. 3. Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives. Yield: 4 servings 6 points calories 297 (33% from fat); fat 10.9g(sat.5g, mono 4.7g, pol 2.8g); Protein 32.4g; carb 15.7g; fiber 0.3g; chol 80mg; iron 1mg; sodium 742mg; calc 29mg
  13. Made this yesterday, boy was it good and so easy
  14. Thanks.... Love this type of soup, going to make it for today
  15. I had posted a recipe on the same idea. It was from Prevention Quick and Health. Its called Sirloins over noodles and its on the 3rd page and its only 7 points.
  16. Well I went to Cooking Light message board, and if we did minnie muffins you would have to use 11/2 tablespoon of muffin batter mix. Also on the flaxseed it is not telling you if it should be whole or grounded, Whole flaxseed passes through the body with out braken down at all, it won't reap any of nutritional benefit of the flaxseed unless it is broken up, so the person suggest using ground flaxseed. If I hear of any thing else I will reply
  17. Well it's me again you had me thinking! I called my sister and she had minnie muffin pans, and she thinks they would be to small for 3 tablespoon muffin mix. But if she is telling us how many tablespoons does it make a differents
  18. It did not say. When I made the first one's I only had 6 muffin pan, and when I made my second one's I bought a 12 muffin pan which are smaller and came out with 31 muffins. I'm still trying to figure it out. If you do will you leave a reply. Our greatest glory is not in never fallin, but in rising every time we fall Confucius
  19. From Cooking Light Orange Teriyaki Salmon 3 tablespoons orange juice 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon honey 1 teaspoon bottled minced garlic 2 teaspoons bottled ground fresh ginger (such as Spice World) 4 (6-ounce salmon fillets (about 1 inch thick) 1 Preheat oven to 450 2. Combine first 7 ingredients in an 8-inch square baking dish, Stirrng with a whisk. Add fish to baking dish; spoon sauce over fish 3. bake at 450 for 15 minutes or until the fish flakes easily when tested with a fork, basting occasionally with the sauce. Yield: 4 servings (serving size: 1 salmon fillet). Calories 299 (39% fro fat); fat 13.1g, mono 5.7g, poly 3.2g); Protein 36.8g; carb 6.6g; fiber 0.1g; chol 87mg; iron 0.8mg; sodium 347mg; calc 25mg I get 7 points serving
  20. This recipe came from Cooking Light l cup all-purpose flour 1 cup whole wheat flour 1 3/4 cups oat bran 3/4 cup packed brown sugar 1/3 cup nonfat dry milk 1/4 cup flaxseed 4 teaspoons ground cinnamon 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 cups shredded carrot 2 cups chopped Granny Smith apple 1 cup raisins 1 cup fat-free milk 1/4 cup canola oil 2 teaspoons vanilla extract 3 large egg whites 1 thin-skinned orange, unpeeled and quartered cooking spray 1. Preheat oven to 375 2. lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins. 3. Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. make a well in center of flour mixture; add milk mixture; stir just until moist. 4. Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375 for 20 minutes or until muffins ar browned and spring back when touched lightly in center. Remove the muffins from pans imediately, and place on a wire rack. Yield 28 muffins (serving size: 1 muffin). CALORIES 114 (22% FROM FAT); FAT 2.8G (SAT 0.3G, MONO 1.3G, POLY 0.8G); PROTEIN 3.5G; CARB 22.6G; FIBER 3G; CHOL 0MG; IRON 1.1MG; SODIUM 188MG; CALC 61MG You can double it and freeze the muffins.
  21. This sounds great. I try to find all this type of recipes and make them for my lunchs instead of buying WW smart ones.As you can even cut down more on your points.
  22. I got this recipe from Cooking Light You can boil the carrots day ahead. Refrigerate them in a zip-top bag, then saute just before servng. 9 cups (3-inch) julienne-cut carrots (about 21/2 pounds) 1/4 cup packed brown sugar 2 tablespoons butter 2 tablespoons cider vinegar 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon celery seeds 1 tablespoon chopped fresh parsley 1. Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or util tender. Drain. 2. Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring freguently. Brin to a boil. 3. Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and throughly heated, stirring constantly. Sprinkl with chopped parsley; toss to combine. Yield: 12 servings (serving size: about 2/3 cup Carories 75 (26% form fat);Fat 2.2g (sat1.2g, mono 0.6g poly 0.2g);protein 1g; carb 14g; fiber 2.8g; chol 5mg; Iron 0.6mg; sodium 103mg; calc 31mg
  23. Gguyere, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce stuffing the chicken a day a head and refrigerating it makes it easier to saute. Chicken: 6 (4-oz) skinless, boneless chicken breast halves 6 (1/2 oz) slices prosciutto 6 (1/2 oz) slices Gruyere cheese 11/2 cups trimmed arugula 1/2 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons all-purpose flour 1 tablespoon olive oil Sauce: 1 cup thinly sliced shallots 2 teaspoons tomato paste 2 cups ddry white wine 21/4 cups fat-free, less-sodium chicken broth 11/2 teaspoons water 1 teaspoon cornstarch 1. Preheat oven to 350 2 To Prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4 inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.) 3. Dredge chicken in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350 for 5 minutes or until done. Keep warm 4. To prepare sauce, add shallots to skillet; saute 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes). 5. Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add conrstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly yield: 6 servings = 7 Points (serving size: 1 chicken breast half and about 1/4 cup sauce). calories 300; fat 9.8g(sat 4g, mono 4g, poly 0.9g) protin 29.7g; carb 9.7g; fiber 0.5g; chol 75mg; iron 1.7mg; sodium 562mg; calc 189mg
  24. I made this for dinner last night going to have some tonight it was great thanks
  25. I had this last night and it was very good I'm going to have the rest tonight. thanks
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