Jump to content
Health Discovery Network


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral
  1. Thanks, Linda. I, also, sending wishes to you and all the rest of our buddies for a Happy Mothers' Day!
  2. I like things crunchy too. I have made the polenta chips with the tube of pre-made polenta. I slice them as thin as I can and fry them in my 2 t healthy oil. I (mostly) cover the frying pan with a lid, just leaving the lid little ajar - so that it doesn't spatter oil all over the place and I think it cooks faster. I use high heat and it does take a while. You do have to watch it so it doesn't burn. I also cook brown rice or bulgur the same way til crunchy. Love it that way.
  3. Yeah, Amy. How exciting. You'll be nuzzling your little guy tomorrow. Is there anything sweeter? I'll keep you in my prayers.
  4. Ahhhh, he's SO cute!! What a little doll baby!! Congratulations!
  5. Happiest Birthday Wishes, Veronica!! Hope your day is fantastic!
  6. Hi buddies! Speaking of eating more economically....I've been doing more with coupons and shopping the ads. (My new obsession.) I've found some sites on the internet that are very informative. Some of those women are experts and really know how to work it to their best advantage. It is time consuming and I'm still a novice, but I've have given it a good start and am figuring out what system works best for me. Yesterday I scored! They had some great teaser ads on gallons of milk, 10 lb bags of potatoes and 80 pkg of corn tortillas if you spent $50, which I was easily able to do. There was a limit of 4 on each item. I got the limit and was able to give some to my DM and DS for his family. On top of that, the clearance section had some porter house steaks ($2.99 per pd), and country style pork tenderloin, and pork spareribs (for the rest of the fam) for 99 cents a pound. I was stoked and my son was thrilled!! Also, been getting some free stuff, which is also cool. Another thing I'm doing is instead of tossing the chicken carcus, I cooked it in broth and made a great soup. I know that's not a new strategy, but I used to not bother with doing that - so it's "free" broth for our family. Well, since this IS a WW site =D LOL , I will also give a review on the following recipe: - Disclaimer!! I did not figure the points and I made some changes that will affect the points! -My family is spice-challenged, so I cut the spices. No one complained, so I'd add a little more next time. - I made it on the stove instead of using the crock. - Both DM (whose taste buds aren't what they used to be) and DH loved it. It's a keeper. Crockpot Chicken Tortilla Soup (5.5 PTS) Makes 6-8 servings. (It made 6 healthy servings.) 1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded 15 ounces whole tomatoes 10 ounces enchilada sauce 1 medium onion -- chopped 4 ounces chopped green chilies 1 clove garlic -- minced 2 cups water 14 1/2 ounces fat-free chicken broth 1 teaspoon cumin (I used 1/2 tsp.) 1 teaspoon chili powder (I used 1/2 tsp) 1 teaspoon salt (I omitted) 1/4 teaspoon ground black pepper 1 whole bay leaf 6 whole corn tortillas 2 tablespoons vegetable oil 1 tablespoon chopped cilantro Parmesan cheese -- for garnish (I did not use. I added 1/4 c. of LF 2% Mexican blend cheese) (pts) In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. (Amounts were not listed in the recipe, so I drained and used 1/2 can) Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium. Let's make it a great day, ladies.
  7. Good morning SFers. It's hard to believe that I'm the one to start this thread. I always read it, but post infrequently. We have a nice weekend ahead. Today is our friends' grandchildren's birthday party. I bought an azalea and some pansies to plant, and tomorrow we might get some rain. I need a plan of action for the bday party. It's from 11:30 to 3:30 and they are providing lunch. I have no idea what the menu is. I will eat some protein and fruit before I go, and if they have veggies, salad or fruit, I will have some of that. I'll bring along something to drink and mostly, I'll visit with friends. That ought to do it nicely. If I'm hungry I can eat something when I get home. So, what are you up to this weekend? Let's make a GOOD one. Diane
  8. Hi Linda, Just out of curiousity, what size bag of broccoli did you use? I ended up putting in 2 lbs. I did a couple of things different. I had a chicken carcus, so I cooked it in the broth with chopped celery and onions. Man, it smelled good. After adding and cooking the broc and pot and blending part of it, I added the chicken and celery (about a cup of each). The rest was according to the recipe. The sample taste I had was delicious. I'll bet it will be even better tomorrow after all the flavors have time to meld. Thanks for the recipe. Review: It was very tasty! We had lunch, gave DM a couple of cups and froze 4 cups. I'd definitey make that one again.
  9. Hi Carol, I hope your'e feeling better soonest!!!!
  10. Happiest birthday wishes to you, Donna!!!
  11. Good morning, all. Last week I got my act together and cooked on the weekend for the week ahead. What a difference that (and eating more veggies) makes for me - and the weighin showed it. (I'm done messing around with that same old 5-8 pounds!!!) So, I am doing more cooking and will freeze some this week. I made/am making a ham (sliced and made up 3 baggies - 1 for now and froze 2 for later), a cranberry crockpot hot cereal (froze 11 1-cup containers), cream of tortilla soup (new recipe - SF + a couple points. Since it's a new recipe I made just a enough for one meal), Chicken Broccoli Cheese Soup, Strawberry Parfait for dessert (to die for), crockpot meal scalloped potatoes and ham. Oh yah, I did a little "vegetable sneak-in" the other day. I made a chicken and egg salad, with lots of celery and tiny chunks of pealed uncooked zucchini. The zuc wasn't noticable. We all liked it. Yesterday, I went to the yarn shop to sit, knit (or crochet) and chat with a group of ladies. I ALWAYS learn stuff there (how to fix a boo boo, a new stitch or whatever). It's a drop in class that you can pay for if you need help on any project - or free if you don't need help. That's a great business idea, as I (and others) are inspired by others' projects. Well, I'd better get with it. Hope you all have a WONDERFUL OP day.
  12. Here are a couple more recipies I found. Not chowder and no sausage, but it might at least give you a starting place. Pumpkin Soup 6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 tsp. chopped fresh parsley 1 cup chopped onion 1/2 tsp. chopped fresh thyme 1 clove garlic, minced Pinch of red cayenne pepper 1 packet Splenda 5 whole black peppercorns 3/4 cup fat-free evaporated milk More fresh parsley (optional) Heat stock, salt, pumpkin, onion, thyme, garlic, pepper, Splenda, peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches, using a food processor or blender. Or, use an immersion blender right in the pot. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in evaporated milk. Pour into soup bowls and garnish with fresh parsley. Spicy Pumpkin Soup Serves 8 Points 0 You won't believe it but this hearty soup is zero points!!! It is easy to put together and can be made in the crock pot. Add meat and adjust the points if you like. 15 oz canned pumpkin 1 cup celery 1/2 cup carrot(s) 1/2 cup onion(s) 1/2 tsp table salt 1/2 tsp ground oregano 1/2 tsp dried rosemary 1/4 tsp ground red pepper 4 cup fat-free chicken broth 1 cup canned diced tomatoes 1. In a 4 quart crockery cooker place first 8 ingredients in and mix together. Be sure all g in broth. Cover; cook on low heat setting for 6-8 hours or on high heat setting for 3-4 hours. Stir in chopped tomatoes. Add a dollop of sour cream if you like. Per serving: 56 cals, 2 g prot,15 g carbs, 1g total fat, 0 mg chol, 918 mg sod 408 mg potassium
  13. Good morning, Linda and Sailor and all to come! Just thought I'd pop in and say hi! I always read but am usually in the lurk mode. Linda, I was thinking as I read your post, how happy I would be if you had been one of my Mom's caretakers when she had her knee replacement surgeries. Thankfully that was short term and she's at home, strong, healthy and is doing great. Sailor - it is good to hear from you. I've never made a custard like that before, but I'm going to give it a try after I get to the store for some milk. I wonder is it would work using soy milk. Any idea? I plan to cook, cook, cook today: meatloaf, maybe a HB veggie soup, a pork tenderloin, a pot of brown rice, zucchini, and I'll see what else I've got the makings for. It really helps to have things prepared for the week or to freeze ahead, otherwise I go to what is quick and easy. Spontaneous eating is not in my higher interest. Anyone got one of those NuWave ovens? My friend got one and loves it. She' loves to cook anyway tho. Two of my other galfriends bought it, while we were in Las Vegas together on a girls' trip, after listening to our friend's comments and watching an infomercial (Think friend peer pressure vs BCB peer pressure). I am resisting so far, as I've been known to ride the band wagon and end up with something I don't use. I'll wait and see how the girlfriends # 2 and 3 like it and how much they use it. I wish everyone an OP day!!!
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.