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cheree

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  1. LENTIL SOUP VINCENT (From http://www.kitchenparade.com) Hands-on time: 30 minutes Stove-top time: 2½ hours Makes 14 cups (Makes a lot of soup) 1 tablespoon olive oil 2 large onions, chopped (about 4 cups) 4 garlic cloves, minced 2 cups chopped celery 2 cups chopped carrot 1 teaspoon curry powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon dried thyme, crumbled 2 bay leaves 2 teaspoon brown sugar 2 tablespoons ketchup 5 cups water 3 14-ounce cans chicken broth 28 ounces canned diced tomatoes 16 ounces dried green lentils (about 3 cups), rinsed and picked over ½ cup dry Sherry In a large kettle, heat olive oil over medium high. Add onions, garlic, celery and carrot. Cook for 10 – 15 minutes, stirring occasionally, until onions are deep gold in color. Stir in spices, than add the remaining ingredients. Cover and bring to a boil. Reduce heat to maintain a slow simmer. Simmer for about 2 hours or until lentils are tender. Discard bay leaves and serve. NUTRITION ESTIMATE Per Cup: 98Cal (16% from Fat); 4g Protein; 2g Tot Fat; 0g Sat Fat; 16g Carb; 4g Fiber; 754mg Sodium; 0mg Cholesterol: Weight Watchers 1 point ALANNA's TIPS This makes a lot so make sure your pot is big enough; here that means getting out the big stockpot but you might split the ingredients between two Dutch ovens. Start sautéing the first vegetables as you chop the rest. Using a whole bag of lentils means that this soup is quite thick. If you like a “soupier soup” with more broth, add liquid early on.
  2. Will have to try a pumpkin smoothie, thanks all for your recipes and suggestions. And, pumpkin is a Super Food!
  3. I was reading some older posts and thought I'd reply to this one. We made "egg mcmuffins" with them. Get a low point English muffin, Canadian bacon, and lowfat Kraft cheese. I usually defrosted the egg pattie first (partially) then built the "egg mcmuffin" and put it in the microwave and nuked it until the cheese started melting. (So the layers are: bottom muffin, egg pattie, Canadian bacon, cheese slice, top muffin) Delish!
  4. Minestrone with Chickpeas Loaded with colorful vegetables, this soup makes a nice starter or light meal. Cooking spray 1 cup chopped eggplant 1 cup chopped zucchini 1 cup chopped yellow squash ½ cup chopped red bell pepper ½ cup chopped onion 1 garlic clove, minced 2 (14-ounce) cans vegetable broth 1 (28-ounce) can diced tomatoes, undrained 1 bay leaf 1 tablespoon chopped parsley 1 tablespoon commercial pesto 1 teaspoon chopped fresh oregano ½ teaspoon sea salt ¼ teaspoon fresh ground black pepper 2 (15 ½-ounce) cans chickpeas (garbanzo beans), rinsed and drained 1 cup chopped spinach (about 1 ounce) Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add eggplant and next 5 ingredients (through garlic); sauté 4 minutes or until onion is tender. Stir in broth, tomatoes, and bay leaf, and bring to a boil. Reduce heat, and simmer 15 minutes. Discard bay leaf. Add parsley and next 5 ingredients (through chickpeas); cook 5 minutes or until thoroughly heated. Stir in spinach; serve immediately. Yield: 8 servings (serving size: about 1 cup) Calories: 133 (21% from fat); Fat 3.1; Protein 6.2g; Carb 22.9g; Fiber 6.2g
  5. White Bean and Garlic Stew 2 15-ounce cans cannellini or great northern beans (about 3 cups) 1 head garlic (the whole bulb--15-20 cloves) 2 tablespoons water 3-4 carrots, peeled and chopped 2 medium yellow onions, chopped 1 14-ounce can diced tomatoes 2 bay leaves 1 cup water 1 teaspoon salt (or to taste) 1/4 teaspoon freshly ground black pepper 1/2 cup fresh parsley 1 tablespoon lemon juice Break the garlic bulb into cloves and peel off the skin. If you'd like, chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise. Spray a large, non-stick pan lightly with olive oil. Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes. Add the garlic and carrots and sauté for 1 more minute. Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick. Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add the parsley and lemon juice right before serving. Serve over brown rice. Makes 6 servings. Each contains: 246 Calories (kcal); 1g Total Fat; (3% calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 385mg Sodium; 15g Fiber
  6. This one also looks very good! Personals™ Super Fudge Brownie™ Light http://www.bluebunny.com/ProductDetail.aspx?currentcategoryid=150&productId=471
  7. Frisée, Baby Spinach, and Golden Beet Salad This salad of greens, beets, and goat cheese. You can use regular red beets in place of golden beets, or opt for a combination of both. 3/4 pound medium golden beets 4 cups frisée or radicchio 4 cups baby spinach 1/2 cup (2 ounces) crumbled soft (log-style) goat cheese 1 cup cranberry juice cocktail 1/3 cup sweetened dried cranberries 3 tablespoons sugar 2 tablespoons raspberry vinegar 1 tablespoon walnut oil 1 tablespoon minced shallots 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Preheat oven to 400°. Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices. Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk. Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese. Yield: 6 servings CALORIES 175 (28% from fat); FAT 5.4g (sat 2.2g,mono 1.2g,poly 1.6g); PROTEIN 4.2g; CHOLESTEROL 7mg; CALCIUM 74mg; SODIUM 214mg; FIBER 3.3g; IRON 1.7mg; CARBOHYDRATE 28.7g Cooking Light, JANUARY 2005
  8. I just bumped into those recently at Whole Foods here in Colorado. They looked very good, I thought they might be a bit pricey, but probably worth it!
  9. Oil Pastry Pie Crust This makes enough for two 9-inch pie crusts. Servings: 16 • 1 ½ cups all-purpose flour • 1 ½ teaspoons granulated sugar • 1/2 teaspoon salt • 2 tablespoons cold 1% milk • 1/2 cup canola oil or any vegetable oil Stir together flour, sugar and salt. In a small bowl, beat milk into canola oil with fork until frothy. Form a well in the flour mixture. Add canola oil mixture and combine gently with a fork until crumbly. Pat in pie plate as you would for graham cracker crust. Add filling and bake according to pie recipe. Per Serving: 115 Calories; 7g Fat (52.4% calories from fat); 1g Saturated Fat; 3g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2002
  10. These sound awesome, thanks for posting about them!!!
  11. Low Fat Southwestern Burgers These tasty, low fat burgers use extra-lean ground beef combined with mashed black beans to reduce fat content and make moist, flavorful patties. The jalapeno pepper, cumin and cilantro add a nice little kick. Use a hotter chile pepper if you prefer, or omit it altogether if you want a more subtle flavor. Serve burgers on a whole grain or sourdough bun with plenty of low fat condiments. Fresh salsa and low fat sour cream work perfectly. INGREDIENTS: 1 cup reduced-sodium black beans, rinsed 1/4 cup minced red onion 1 jalapeno pepper, seeded and finely chopped 2 tsp ground cumin 3/4 pound extra-lean ground beef 1/4 cup tomato sauce 1 egg white 2 tbsp fresh chopped cilantro PREPARATION: In a small bowl, mash black beans with a fork. Add onion, jalapeno pepper and cumin. Mix well. Place ground beef in a large bowl, followed by the bean mixture. Add sauce, egg white and cilantro. Blend well with a fork. Form into four 3/4-inch patties. Broil or grill for 5-6 per side until internal temperature reaches 160 degrees. Per Serving: Calories 145, Calories from Fat 40, Total Fat 4.4g (sat 2.2g), Cholesterol 52mg, Sodium 173mg, Carbohydrate 5.9g, Fiber 1.7g, Protein 20.4g 3 WW points per serving Source: About / Low Fat Cooking
  12. Thanks so much for everyone's responses, I will share them all with my sister. Thanks again!! Cheree
  13. What have you gained from being on the Weight Watchers program? I have a friend who is thinking of joining, and I've given her my reasons, but I was thinking there might be other reasons (benefits to others) that I haven't thought of. I think it's a great program! Thanks for any help!! (This friend is my sister and I love her and want to help her with her weight so she'll be healthier - she is starting to have some health issues that are somewhat weight related) Thanks!! cheree
  14. Grilled Cheese Burgers 16 ounces extra-lean ground sirloin beef or turkey breast 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese 1 tablespoon dried onion flakes 1 1/2 teaspoons prepared yellow mustard 1/8 teaspoon black pepper Plug in grill machine and generously sprah both sides of doubled-sided electric contact grill with butter-flavored cooking spray and preheat for 5 minutes. Meanwhile, in a large bowl, combine meat, Cheddar cheese, onion flakes, mustard, and black pepper. Using a 1/3 cup measuring cup as a guide, form into 6 bugers. Evenly arrange burgers on prepared grill. Close lid and grill for 5 to 7 minutes. Serve on hamburger buns. Each serving equals: 194 Calories; 6 g Fat; 20 g Protein; 15 g Carbohydrate; 309 mg Sodium; 65 mg Calcium; 1 g Fiber (4 WW points; add point(s) if you serve it on a hamburger bun) From: "Hot Off the Grill" by JoAnna M. Lund
  15. I want to try one of the peanut ones! I love Paydays, and I think someone said they were 6 points, while these are 4 points, I imagine they have some nutrition to them. Thanks!
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