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mapgirl92576

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  1. As Naomi mentioned -- we love to bake ours. Pick your marinade - toss it into the oven for 30 minutes or so, and the textures go really firm. Lemon pepper makes an excellent base for a sandwich spread. Teriyaki - I serve "steak" style. My husbands favorite - Vegan Fish Sticks - I can take no credit for the recipe - it can be found here Shmooed Food
  2. This is from www.homecanning.com Sugar-Free Strawberry Freezer Jam 1 pouch freezer-jam pectin 1 1/2 cups Splenda 4 cups crushed strawberries Instructions Combine freezer jam pectin and SPLENDA® Brand Sweetener in a medium bowl, stirring to evenly blend. Add crushed strawberries. Stir for 3 minutes. Serve immediately, if desired. For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year. Yield: about five 8-ounce jars. SPLENDA® is a trademark of McNeil-PPC, Inc. Nutritional Information Per 1 tablespoon Serving Calories 8.27 Protein 0.09g Carbohydrate 0.8g Sugar, total 0.61g Fat, total 0.04g Cholesterol 0 Sodium 11.4mg Potassium 20mg Dietary Fiber 0.26g Vitamin C 7.69mg Vitamin A 81.86 IU Iron 0.05mg Folate 3.14micrograms Thiamin 0.027mg Riboflavin 0.030mg Niacin 0.38mg
  3. Shepard's Pie for the crock pot 5 (large) servings @ 8 points a piece * 1 1/2 C. Lentils 1 - 28oz. can of diced tomatoes 2 C. f/f vegetable broth 2 small onions - diced 2 carrots - sliced 2 stalk of celery - sliced 8 ounces - sliced mushrooms 1 tsp. salt black pepper to taste garlic to taste (I used 4 cloves) 2 cups of mashed potatoes (I used country crock ready made) Combine first 9 ingredients in crock - cook on low 7-8 hours. During last half hour, top lentil mixture with potatoes. I used brown lentils, and while it turned out well, next time I will use red ones - which dissolve a little more, and would give the lentil mixture a slightly "creamier" texture. * points figured with the Country Crock potatoes. For just the lentil mixture - its 5 points per serving - points would change based on the potatoes you use.
  4. Serves 8@ 3 points per serving - without rice. 4 C. Fat free vegetable broth 1 medium onion - diced 1 lb of black beans 4 cloves of garlic 1 bell pepper - diced 2 TB of chili powder salt to taste The chili powder I use, is a blend of oregano, chili pepper, red pepper, cumin and garlic - hence I don't add much in the way of seasoning since it's already there. You can soak the beans over night, or you can throw it all in the crock as is and let it go for 12 hours. You can skip the onion and pepper, and add a jar of salsa if it suits your tastes. I serve it over rice for a 7 point meal that is very filling.
  5. This was so good last night I thought I'd share the recipe: Shepard's Pie for the crock pot 5 (large) servings @ 8 points a piece * 1 1/2 C. Lentils 1 - 28oz. can of diced tomatoes 2 C. f/f vegetable broth 2 small onions - diced 2 carrots - sliced 2 stalk of celery - sliced 8 ounces - sliced mushrooms 1 tsp. salt black pepper to taste garlic to taste (I used 4 cloves) 2 cups of mashed potatoes (I used country crock ready made) Combine first 9 ingredients in crock - cook on low 7-8 hours. During last half hour, top lentil mixture with potatoes. I used brown lentils, and while it turned out well, next time I will use red ones - which dissolve a little more, and would give the lentil mixture a slightly "creamier" texture. * points figured with the Country Crock potatoes. For just the lentil mixture - its 5 points per serving - points would change based on the potatoes you use.
  6. That's a fairly short trip, so personally I'd calculate the appropiate AP points and just plan on eating them. My personal opinion on fruit - since you're not worried about lugging it 10+ miles a day, forget the dried and bring fresh. Apples hold up very well. Other foods that hold up well: Tomato and chickpea salad with couscous or bulgar. Bring a dressing of oil and vinegar on the side. Pita bread travels amazingly well, and so does hummus. For dinner on the trail I'll often make black beans and rice beforehand, freeze it, and just let it defrost all day in my pack. You can use a zip lock bag as opposed to bulky tupperware. I usually serve it with pita or tortilla. Freezing and defrosting in the pack also works well with veggie chili. Those are a few simple and tastey ideas. As far as snacks that stick - a Clif Bar is only 4 or 5 points, and talk about staying power. I generally avoid trail mix if we're only out on a day hike. However, when we're back country for multiple days, I adopt a different approach to eating. Another idea is PB&J rolls ups stuffed with apple. This is a favorite of mine - spread your PB&J on a whole wheat tortilla, add sliced apple and roll up. Again - plenty of staying power. If you'd like more ideas let me know. My camp cooking knowledge ranges from fairly luxurious if we're car camping, to 14 days back country in souther Utah.
  7. (drool drool) I too love asparagus. Here's my favorite way to have it: Roast aspargus with small amount of oil. Toss with thyme, lemon juice, orange juice, and cayene pepper.
  8. Also a vegetarian! I have the WW Vegetarian cookbook, it's not bad, but it is very basic. Lentil points: 1/3 cup or 2 oz. cooked or 3/4 oz. uncooked are 1 point. In simplier language, 1 cup uncooked is 12 points. If you're looking for lentil recipes check out the lentil curry recipe down a few posts. It is on of my favorits!
  9. I've had excellent reviews with this one: Lentil Curry with Cashews and Yogurt Serves 6 •1 cup lentils, washed and soaked overnight in 1 cup water (I used red lentils) •4 cups water •1 large tomato, chopped •1 onion, chopped •2 cloves garlic, minced •11/2–2 TB curry powder •1 tsp salt •1/2 cup chopped cashew nuts •3/4 cup plain nonfat yogurt •prepared brown or white basmati rice Simmer the lentils in 3 cups water, partially covered for 20 minutes. Add the tomatoes, onions, garlic, and curry powder. Simmer for half hour more, covered. Add salt and cook, uncovered for 2 more minutes. Serve over brown or white basmati rice. Top with cashew nuts and a dollop of yogurt. Notes: Lentils don't require soaking, but this was the first time I tried this recipe, so I did it as directed. It might cut down on the cook time, I'm not sure. For the seasonings I used 1tbsp of sweet curry, 1 tbsp of hot curry and 1 tbsp of garam masala (all Penzey's I LOVE their spices)*** I doubled the recipe though, so you certainly wouldn't use that much curry otherwise*** I also used 5 cloves of garlic. I let it cook down without the lid on the pot till it had the consistency of a nice thick dal, now if you used green lentils I think it would have an entirely different consistency, whereas I used red lentils, which gave it a creamy consistency. Total points per serving including a cup of rice - 6 points. Delicious, flavorful, so easy to make - I can't rave enough about this one.
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