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Everything posted by LadyIris

  1. WOW...what a transformation...You look terrific!! You must feel wonderful too!! Robyn
  2. OOPS...guess that was your son!
  3. Carol...your hubby is right. The packets are much sweeter than the pourable splenda...the pourable splenda has a good amount of filler (that is not sweet) but allows you to use it measure to measure as a replacement for "regular" sugar in recipes. Robyn
  4. CAT... Made your "fried rice" leaving out the imitation crab and adding the carrots and snow peas. It was GREAT and very colorful! Served it with a broccoli/shrimp stirfry...YUM!! Thanks again! Robyn
  5. Found these a couple of days ago at the Super Walmart by me...and they are very good...good to have around for a slight chocolate (I'm a big DARK CHOC person)indulgence when TOM is lurking!! Robyn Char...you really DO have great patients!
  6. Oh CAT...this sounds yummy...and I've got all the ingredients...guess I know what we are having for dinner tonight!! Thanks for posting! Robyn
  7. Made this for dinner tonight and was it DELICIOUS!! Even DD (who DOES NOT eat soup)gobbled up a hearty bowl full! Told her it was Black Bean Chili and she never knew she was eating soup. This is a keeper...thanks for another great recipe Dawna! Robyn
  8. This sounds interesting...will be waiting for your review Char!!! Robyn
  9. Oooohhh...this sounds really good...gotta try this one! Thanks for posting! Robyn
  10. Weigh to go CAT!! Keep up the good work! Robyn
  11. OMG...forgot to Congratulate all the other May, 5 BCB milestones!!! CONGRATS to all of us!! Can you tell I'mm excited??!??! Robyn
  12. Wow...May 5th is turning out to be a great day for WW/BCB milestones. Check out all of today's posts here on BCB Achievements!! Today I made my 2nd 10%, received my 9th 5lb star and have my feet firmly planted in ONEDERLAND! I LOVE THIS PROGRAM and BCB!!! Thank you for being here and all the motivation and support!! It has made the journey easier and definitely alot more fun! It's great to read all your stories/pics and share all the great recipes!! I am one Happy Camper!! Robyn
  13. LadyIris

    I made GOAL

    Congratulations Bonnie!! Robyn
  14. Oh...so happy to see some of you made and enjoyed this recipe...it is one of my favorites! I like that idea of substituting some of the sugar with splenda...I'm going to try that next time! Also, a couple squirts of DaVinci SF French Vanilla might be a tasty addition. I have made this with 1/2 cup chopped walnuts and although it does not really change the point value, it does add a little fat. I leave them out...'cuz my family doesn't like the nuts. Robyn Haifley
  15. Gillie, I think you might end up with the edges overdone and the middle underdone :eek: if your tried to make this in one pan (i.e. a 9X13). They do have disposable (aluminum)loaf pans in most grocery stores baking/utensil sections for a fairly inexpensive price if you wanted to try that instead of buying glass or metal loaf pans. Let me know if your try the recipe and like it!! Robyn
  16. LadyIris

    angelfood cake

    I like to put mandarin oranges & pineapple chunks (1pt worth) on top of a 2pt slice of the AF Cake and top with some FF Cool Whip (also when I get the chance I flavor grated jicama with splenda and coconut extract and toast it in the oven/fake toasted coconut)...a yummy tropical dessert for 3pts!! Robyn
  17. Charski...after the shanks had marinated in your concoction overnight...I browned them in a non-stick skillet (sprayed with olive oil cooking spray). While they were browning I turned my crockpot on high and cut up one large onion and several carrots into nice size chunks and tossed them in along with a couple of cloves of garlic. Plopped the shanks on top of veggies and poured a (14 12 oz) can of diced tomatoes with roasted garlic on top of everything and turned the crock to low. Went out to do errands getting ready for my trip and when I came home about 4 1/2 hours later they were practically falling off the bone and smelled wonderful. DS and I had them for lunch with a salad....YUM!! As I didn't have time to put sauce in fridge and skim any extra fat...I did not partake of the sauce but DS said it was great on top of is rice. I will definitely make this again! Robyn
  18. Just thought I'd let you know the lamb shanks werre awesome...DS went wild over them! Robyn P.S. Trip to Sonoma was GREAT...hopefully not too great at the scales tomorrow!
  19. Oh my gosh...this was so EXCELLENT...DH & DD got even more creative and put ut a little saucer of FF Ranch to dip it in...said it reminded them of hot wings at TGIF. I savored every bite sans the ranch. I can't wait to try this on a whole chicken...it will be great! Since we are going out of town early on Thursday morning (visiting college DD is interested in up in Sonoma), I was trying to clear my fridge of anything that might not make it past the weekend and I had a couple of real meaty lamb shanks that I put in the marinade also...am leaving them overnight and will cook tomorrow for dinner...I'll let you know how that works out?!?!? (May be a little overboard with that combo.) Your recipe ideas have kept this family out of the doldrums with my cooking "diet". Thanks again, Robyn
  20. Char...have bnls/sknls chicken breast marinating right now. I didn't have the ground coriander (used garam masala) or the onion powder (ground up some dried minced onion). I did use the tequila and did a finger taste test before throwing in the chicken to marinate...tastes REALLY good...can't wait for the finished product. Am going to grill it on the BBQ and serve with some grilled veggie kabobs!! Also, wanted to let you know that I tried the Balsamic Vinegar Reduction Dressing and it turned out great. Didn't realize at the time that I had used cooking sherry instead of sherry vinegar...hope this doesn't altar the points any. Next batch I will make sure I use the vinegar to check out the difference in flavor. Thanks again for all the wonderful recipes you post! Robyn
  21. I made this last weekend and the entire family gobbled it up! Am going to make more this weekend and hopefully there will be some leftovers for a nice chicken veg pita! Thanks for another great and EASY recipe Dawna! I saw somewhere on this board someone telling you to write a cookbook...I think they were right...you'd make a fortune! Robyn
  22. Ooooo...this sounds delish...was going to roast a chicken tonight on the BBQ...I'm going to try this under and over the skin as you mentioned...THANKS! Robyn
  23. Tam...where do you find your FF cheese..I'mm really having a hard time finding anything lower than the reduced fat kind...would love to be able to make some pizzas with the FF Mozzarella!! Robyn
  24. Sorry...I couldn't get the nutritional information to copy over on the original post...I have a really old version (3.2) of MasterCook and I'm having alot of trouble getting it to do what I want it to do (may be due to the computer operator and not the program! :rolleyes: ) This is what the nutritional information comes out when I print the recipe out with my printer... Calories=================112.2 Total Fat(g)============= 0.9 Saturated Fat(g)========= 0.4 Mono Fat(g)============== 0.2 Poly Fat(g)============== 0.1 Cholesterol(mg)========== 2 Carbohydrate(g)========== 25.3 Dietary Fiber(g)========= 1.6 Protein(g)=============== 2.1 Sodium(mg)=============== 164 Potassium(mg)============ 126 Calcium(mg)============== 46 Iron(mg)================= 0.9 Zinc(mg)================= 0.3 Vitamin A(i.u)=========== 2754 (55% Daily Value) Hope this helps...I guess I need to get one of the Mastercook afficianados to give me some lessons on how to get all the nutrition info to copy over so I can post that here on the board! Robyn
  25. You might like this one...it makes two 9x5 loaves and I slice each into 10 slices (2pts/ea)! Really yummy alone or can top with a bit of lite cream cheese mixed up with some splenda & cinnamon! (add the xtra points) This recipe really suprised me as it has no eggs and the first part about leaving the mixture over night before mixing and baking was something new to me too...but it works and is really tasty! **Original recipe had 1/2 cup walnuts but I leave them out 'cuz family are not nut lovers...also saves some fat! :eek: ENJOY! Robyn * Exported from MasterCook * Carrot Cake Recipe By : Jane Brody (Good Food Book) Serving Size : 20 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1 1/4 cups water 1 cup raisins, seedless 2 cups carrots -- finely grated 1 tablespoon butter or margarine 1 teaspoon cloves -- ground 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 1/4 cups whole-wheat flour 1 1/8 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1. In a medium saucepan, combine sugar, water, raisins, carrots, butter, cloves, cinnamon and nutmeg. Bring mixture to a boil over moderately high heat and simmer the mixture for 5 minutes. Cover the pan and let rest for 12 hours (refrigeration is not necessary). 2. In a medium bowl, combine flours, baking powder, soda & salt. Add this to carrot mixture after the carrot mixture has rested, stirring just to combine the ingredients. Divde batter between two sprayed loaf pans (9x5x3 inches). 3. Bake the cake in a preheated 275 degree oven for 1 hour 10 minutes. - - - - - - - - - - - - - - - - - -
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