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Everything posted by Yogi

  1. This looks REALLY good! Thanks so much for the recipe~ Gina
  2. Is it hard to mix the pb and cool whip? Thanks!
  3. If Joanne makes it, I know I will love it! Thanks Joanne! Gina
  4. Yummy! This would be good with the fish taco recipe listed if you did not want to use the taco seasoning that recipes calls for. Thanks so much! Gina
  5. YUM!! Fish taco's are one of my favorite "restraunt" foods. I love to cook, but never thought about making these myself! thanks so much for the recipe! Gina
  6. This looks like a perfect weeknight recipe - easy and yummy Thanks for posting it! Gina
  7. I have been craving Shepards Pie lately! Your recipe looks wonderful - I am going to give it try! Thanks, Gina
  8. I've been at BCB for 4 years and have never tried this recipe - TILL TODAY! I made mine with Pineapple cake and diet 7-up (Splenda). I did add the egg white, but mine still fell apart - no big deal for me as long as I stay away from all of those crumbles! Thanks! Gina
  9. Yogi

    Raspberry Pie

    This one is a keeper! Thanks!
  10. These sound GREAT!!!! Thanks for posting! Gina
  11. This is one of my favorite recipes!! Have not made it for a while - thanks for the reminder Gina
  12. Hi Melinda, I do it all the time! My favorite way to do it is to make a stuffing of some sort. Sometimes I use a box of stovetop, omit the butter and use only 1/2 of the water. Most times I like to be more point friendly so I use chopped onions, sliced mushrooms and a defrosted box of spinach. Combine what ever stuffing you are going to use and then set aside. Cut all visable fat off the flank steak, lay it flat, put the stuffing in the middle, roll the steak around the stuffing and set it in the crockpot seam side down. Mix 1/2 C beef broth with 1/2 C red wine and pour over the top. Cook on low for aprox 8-10 hours. I don't have the points because it depends on what you stuff it with. It seems to me that 4 oz of the steak without stuffing is 6 points - but look it up to be sure Gina
  13. Yogi

    Breakfast idea

    I get the Davinci syrups in my local grocery store. It is the syrup coffee shops use in lattes and such. It is in the coffee isle at my stores. Some folks have found it in Marshalls and World Market as well. I am in the coffee capital so it is easy for me to get - but before I knew that it could be used in things other than coffee I would make my oatmeal with Splenda and flavored extracts like vanilla or almond. You could do it that way if you can't find the syrup. Gina
  14. Just wanted to share a breakfast idea with you. I love oatmeal with fruit in it. I have picked up on Joanne's idea of using the Davinci sugar free syrups to sweeten my oatmeal. My "normal" way to make oatmeal is to boil the water, add the oats and then after about 3-5 minutes I add a chopped up apple and sf vanilla syrup, cook for another 2 minutes or so to soften the apple and then sprinkle with toasted walnuts. It's a nice 4 pt breakfast (2 for the oats, 1 for the apple and 1 for the nuts). Over the weekend I used frozen cherries that I chopped up and added sf almond syrup and toasted almonds - YUM! This morning I used a nectarine (peaches would be good, but I am alergic to them), vanilla syrup and toasted pecans. It was wonderful!! Gina
  15. Hi Cheri, I do a lot of meal planning. My process is to write down dinner ideas for 2 weeks at a time. I do this on a Thursday night, and then shop on Friday or Saturday for the ingredients. I then cook on Saturday or Sunday for the week ahead. I opened my own business about 18 months ago, plus I have 3 kids so I don't have a lot of time to cook during the week, but I want to be sure we sit down as a family every night, so this is my solution. I usally make my more labor intesive meals on Saturday or Sunday when I have the time to cook. For the week ahead I will make a soup or stew, prepare ingredients for cassaroles (like browning ground beef, boiling pasta, ect), I almost always have a crockpot meal during the week. And one night is sandwiches/tacos/spaghetti, something simple like that. I also make muffins or point friendly treats that we can have for the week ahead. As for lunches,I make extra of most meals that I use leftovers for lunches. Hope that helps! Gina
  16. I made this a few weeks ago and LOVED it! Very creamy and tart. Gina
  17. Yogi

    Mmmmm! GLOP!!!!

    Joanne - I saw you had GLOP on your menu this week, so of course, I had to follow you over her and take another look at the recipe. I haven't made it for such a long time! Like you, it made me sad to see how many buddies are not here any more. Gina
  18. LOL! One of the guys I work with looked at mine yesterday and said "What in the H*LL is that?" It is soooo good though!
  19. Thought I would share a new recipe. It is from Light and Tasty, Shrimp Rice Casserole - it is pure Southern comfort food! It is from the lightened up section where people send in a favorite recipe to made over with less calories and fat. Shrimp Rice Cassarole 1 Cup = 6 pts 1 lb uncooked meduim shrimp, peeled and deveined 2 T lite butter, divided 12 oz fresh mushrooms, sliced 1 large green pepper, chopped 1 medium onion, chopped 3 T flour 3/4 tsp salt 1/8 tsp cayenne pepper 1 1/3 C fat free milk 3 C brown rice 1 C shredded reduced fat cheddar cheese, divided In a large nonstick skillet, saute shrimp in 1 T butter for 2-3 minutes or till shrimp turn pink. Remove and set asie. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. Stir in the flour, salt and cayenne. Gradually add milk till blended. Bring to a boil; cook and stir for 2 minutes or till thickened. Add the rice, 1/2 C cheese and shrimp; stir till combined. Pour into a baking dish coated with non stick cooking spray. Cover and bake at 325* for 3-=35 minutes ori till heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes to allow cheese to melt. Enjoy! Gina
  20. Joanne - I just noticed that you added diced chicken breast to your recipe - HELLO!!! YUMM!!!! Now I am going to have to make this for lunches this week Thanks for the great idea! Gina
  21. These sound perfect to take for lunch at work - YUMMY!! Thanks for the recipe. Gina
  22. For all those bulgar fans out there - this is a keeper Enjoy! Gina POINTS® Value | 2 Servings | 6 Preparation Time | 20 min Cooking Time | 20 min Level of Difficulty | Easy Sweet onions and earthy mushrooms are combined with spinach and bulgur in this hearty side dish. Buy pre-sliced mushrooms; frozen, chopped onions; and bagged baby spinach for speedy preparation. Ingredients 2 cup vegetable broth, use mushroom broth if available 1 cup uncooked bulgur 1 cup water 2 tsp olive oil 1 1/2 cup onion(s), chopped 8 oz mushroom(s), baby Bella (young Portobellos), thinly sliced 4 cup spinach, baby, fresh 1/4 tsp table salt, or to taste 1/4 tsp black pepper, or to taste Instructions Bring broth, bulgur and water to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more. Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3/4 cup per serving.
  23. This looks wonderful! Plus, if Joanne likes it, I know I will too Thanks! Gina
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