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CordyC

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  1. Cordy, how are you doing? How is your mom? I hope you can post soon.

     

    Love, Selma

  2. WTG! You rock! And now you have a polished rock to remind you of exactly how much you rock... Your sig quote says it all, and I hope that you will consider becoming a WW leader.
  3. I went a little hog-wild yesterday buying the new Blue Menu Items. The clone of the Bran Bites in Banana Bread flavour was awesome, and the little cookies are very, very filling. An excellent use of 2 Points, IMHO. I bought the new Minestrone Soup with lower sodium and it still has 540 mg per 250 ml serving, so if you're really watching your salt, you'll have to pass on these. But what I am looking forward to the most are the bowls of microwavable steel-cut oats. I bought the Wild Blueberry (2 Points!) and the Vanilla Almond (3 Points) and they come in little trays like a frozen dinner ready to nuke for 4 minutes. I am looking forward to these perhaps a little too much - I looooove steel-cut oats, but it is a weekends-only treat for me because it takes so long to cook and I never have the foresight to cook up a big batch and take a serving-sized portion to work (duhhhhhh!). So this will be a sweet treat on the days when I'm jonesing for a muffin or when it's wickedly cold outside.
  4. Try a less trigger-y type of bread, like Ezekiel Bread, which is made from sprouted grains. It does not make me crave carbs, plus it's very chewy and satisfying, unlike puffy white bread. (Or P. Bready, as he now prefers)
  5. Kasha is buckwheat. It's bumpy and pebbly in texture, like broken-up ground beef. In fact, it's a good sub for ground beef in vegetarian chili! Like bulgar, it comes in different degrees of coarseness, and I like the larger ones best. You can find it in the Kosher section of your supermarket. Woolf's is the brand that I grew up with. In the whole-foods section, it'll be alongside the couscous, bulgar, etc. BTW, my mom and I add sliced mushrooms to our kasha & bowties, when we caramelize the onions. Suzie, thanks for posting this. It's not something I make often, but it's good stuff!
  6. Every day in every way I am getting better and better. Plateaus are your body's way of training for Maintenance. If I have a problem and I overeat, then I have two problems. If you don't believe in miracles, you're not being realistic. (and its accompanying corollary....) Don't quit five minutes before the miracle.
  7. It's a finer shred, but either will do the job. This is actually close to my mom's recipe for cabbage soup, except that she doesn't use hamburger meat but uses short ribs or meaty soup bones instead. I would use a leftover piece of lean steak, which would eventually fall into the requisite (for my family) long stringy shreds of meat. I'd also add a large grated carrot.
  8. I guess there's "more than meets the eye" to you, and welcome. BTW, I imagine the title of this thread sung, Gary Numan-style, over a heavily synthesized backing track, with the oh-so-very-80s' hand-clapping machine used full-force. You'll "transform yourself" to a much more ergonomic shape in no time. :bcb_up
  9. Joanne, how would it be mixed into pureed chickpeas????? I'm thinkin' it would be a way of further decreasing the points for us PB addicts. I may have to order a jar and check this out!
  10. Way to go! :bcb_bravo:bcb_bravo:bcb_bravo
  11. I'm eating the Cinnamon Streusel ones and I'm in heaven! It's a bag of cookie-liciousness, and at two Points, it's one of the bargains of the century. I much prefer these to most of the 100-cal packs.
  12. I'm making it tonight as my Mardi Gras celebration din-din. I dredge the fillets in beaten egg and then in cornmeal seasoned with Cajun spice. Then I spray it with PAM and bake the fish in a hot (400 degree) oven on a pizza pan so the hot air can get to it from all sides till done. The coating comes out crispy and crunchy, and it's a perfect Core meal with some oven fries and coleslaw using FF mayo. If you're counting Points, you're spending 3 Points for the breading on the fish. I've tried regular breadcrumbs as the coating, and it just isn't as good as the cornmeal IMHO.
  13. CordyC

    Kitty Litter Cake

    And here's a picture of the finished product!!! :crazy:
  14. I just made a batch of GLOP - with some Montignac bread and a salad, it made a great dinner!!!:bcbsalute:bcbsalute
  15. Would it taste peanuttier with some Watkins PB extract? I may have to make a sample batch to find out!
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