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Saundra

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  1. Oven-Roasted Herbed-Vegetable Chips Core Recipe Servings | 4 Preparation Time | 15 min Cooking Time | 120 min Level of Difficulty | Easy snacks | These crunchy homemade chips are worth waiting for when you crave a crisp, savoury snack. Try substituting in red potatoes, turnips or rutabagas. Ingredients 4 sprays olive oil cooking spray, (5 one-second sprays per serving) 1 medium zucchini, sliced crosswise into 1/8-inch-thick slices 1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices 2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices 2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices 1 tsp kosher salt, or to taste 1 tsp fresh oregano, or to taste Instructions Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray. Place zucchini and squash in a single layer on one baking sheet. Place potato and carrots on other sheet in single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.) Roast for 1 hour and then rotate trays. Roast for 1 1/2 to 2 hours total, or until chips are crisp and dry. Yields about 1/3 cup per serving. (Note: To keep chips crisp, store in an airtight container or zip-top bag for 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.)
  2. Minie is Mr. Coffee and it's great! Today's fun 1 cup ff milk 1 1/2 tsp instant coffee crystals 1 tbsp skim milk powder 2 squirts French vanilla DaVinci Pour over ice when done. You wouldn't believe the froth! Starbucks, eat your heart out!
  3. Toasted Quinoa Salad with Lemon and Herbs Core Recipe Servings | 4 Preparation Time | 22 min Cooking Time | 20 min Level of Difficulty | Easy side dishes | This light, refreshing salad is a perfect match to any grilled or roasted poultry or fish. The longer it stands, the more the mellow flavours blend. Ingredients 2 tsp olive oil, extra virgin 10 oz uncooked quinoa 1 1/4 cup water 1/4 cup fresh lemon juice, about the juice of 2 lemons 2 tsp lemon peel, about the zest of 1 lemon 1/4 cup parsley, fresh, chopped 1/4 cup watercress, fresh, chopped 1 Tbsp thyme, fresh, chopped 2 medium stalk celery, diced 1 medium cucumber(s), diced Instructions Heat 1 teaspoon of oil over medium heat in a nonstick skillet. Toast quinoa in oil until fragrant, about 5 minutes. Add water; cover, reduce heat to low and let steam, for 15 minutes. Place toasted, steamed quinoa in a large bowl and add remaining ingredients; mix well. Let mixture rest for 15 minutes to an hour to allow flavours to combine. Serve at room temperature. Yields about 2/3 cup per serving. From WW, sounds good
  4. I used 1/2 a ripe banana (1/4 cup) to replace the 1/4 cup applesauce and it works well. For fruit, I've tried a combo of blueberries and strawberries and also used raspberries. Yesterday, I made them with white chocolate pudding and raspberries. I've got them in the freezer.
  5. Next time, I make a double batch for the freezer. Thanks to Vickie, I tried vanilla ff/sf pudding and oh so good.
  6. I think the time depends on the temperatue of the liquid. When I start from scratch with cold it takes longer than when I put in hot coffee. Hope this helps.
  7. What a great lunch idea. I stick to my hot cereals for breakfast, creature of habit.
  8. Wow, thanks so much. It will be so much fun trying these.
  9. Lauree, thanks for the bumps, I really appreciate these.
  10. 1 1/2 cups brewed coffee 6 tbsp powdered ff milk 2 tbsp DV German Chocolate lots of foam, a little too sweet
  11. I mixed 1 cup coffee (French press), 4 tblsp ff powdered milk with 2/3 c water, 1 tbsp cocoa and flavour (DV toasted hazelnut). Great mocha flavour, no foam.
  12. When I use ff powdered milk and no liquid milk, there is still lots of foam, so I think it must be the cocoa.
  13. I got Tasters Choice instant crystals and did two cups water, 1tbsp coffee and 4 tbsp ff powdered milk plus 1 tblsp French Vanilla DV. The foam part is great, but the coffee wasn't strong enough. I'll keep adding 1 tbsp at a time until I get it right. Also, the drink is sweet, but I don't actually taste the flavour. Any suggestions?
  14. Thanks for the hints. We're starting the cooking on Friday.
  15. It sounds like they would be great for hummus, ad it to my shopping list.
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