Jump to content
Health Discovery Network


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral
  1. I am SOOOOO glad that this salad has become so popular with so many of my buddies!! I had 2 co-workers and 4 WW leaders/workers rave about this after they FINALLY tried it!! You can do so much with this salad, other than what I suggested, but it really is a life-saver!! And I still keep it in my frig at all times!!! Try it, experiment with new ways to use it, and post it here!! It's just a great way to get in your veggies, fiber, and fill you up all at once!! ginnyb
  2. I always go with the info on the nutritional label. If your bread has this info, go with the pts. from the calculator!! ginnyb
  3. My WW leader joined 18 times and is proud of it!!! She just says that it took her that many times to "get it". She also LOVINGLY refers to members like you as "repeat offenders"!! She always stresses that she loves it when members return because it just shows how strong they are and that they can forgive themselves for their mistakes and move on. The only thing that matters is how you feel about returning. You have to forget about the past and start with a clean slate. Don't think of it as re-joining, but as re-committing. Tell yourself that you never really quit, you just had a severe memory lapse and now you remember what you need to do!! The only solution for true and lasting weight loss is found in that space between your ears, and what others think or say should have no bearing on that!! ginny
  4. This is my all-time favorite thing to make with chicken breasts. It sounds a bit complicated, but trust me, it's not hard and it is beautiful as well as delicious!! It would be a wonderful dish to serve to company because it looks so pretty! I think it would also be great with a side of spaghetti and spaghetti sauce over the top. ginnyb Chicken Breasts Florentine 4 (6 oz. each) skinless, boneless chicken breasts 1 (10 oz.) box frozen chopped spinach Thawed and squeezed dry, cut with scissors 1 C. fat-free ricotta cheese ¼ C. Parmesan cheese ½ tsp. garlic powder ½ tsp. onion powder Salt and pepper to taste ½ C. egg substitute ½ C. seasoned bread crumbs Preheat oven to 375° F. Spray 8X8 pan with nonstick spray. One at a time, place chicken breasts on flat surface, cover with plastic wrap (I put mine in a large zip lock bag) and pound gently until about ½" thick (I use my rolling pin). In medium bowl, combine spinach, ricotta and Parmesan cheeses, garlic and onion powder, salt & pepper. Place an equal amount of filling on each chicken breast and roll up. Dip/roll each breast in egg substitute and then in bread crumbs. Place in prepared baking pan, seam side down. Bake 35-40 min. 4 servings 5 points each
  5. I found this info on a web site for ramen noodles. I REALLY think you could make a better choice if all you're looking for is a tasty broth. I suggest the Progresso soups that are 1 point for the whole can (zero pts. per serving). There are lots of flavors and you will get a lot less sodium with these. Just my 2 cents worth!! ginnyb Health concerns Ramen and similar products are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, it typically contains monosodium glutamate (MSG) as well as a high amount of sodium, usually in excess of 60% the U.S. Recommended Dietary Allowance (1,200-1,440 mg). Some brands may have over 3,000 mg of sodium in extreme cases. While many processed convenience foods leave much to be desired nutritionally, the particular concern over ramen is a response to its use as a dietary staple for many Americans. College students in particular consume large amounts of instant noodles; the wide availability, very low cost (10¢ per package, in the case of Wal-Mart's store brand), ease and speed of preparation, and portability of the product make it appealing to young adults with little money and/or time to spare. A popular college urban legend states that a student gave himself scurvy by living on nothing but ramen for an entire year. The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging. Another major concern on the health drawback of consuming the instant noodles is that the products can be manufactured with oxidized fat and oils if the process is not better managed. Oxidized fat and oils are health hazard substances which induce neurotoxins and which make neurocells hypoactive.
  6. I don't understand. I have been a WW member for 3 years and the fact that you have to cap the fiber on any given food at 4 grams is NOT a new rule!! It is also NOT an old rule!! If you are following an old plan that allows you to count fiber up to 12 grams, all I can say is "good luck". With the amount of fiber added to a significant number of foods today, you can probably eat 2,3 or 4 times the points value you should by not capping the fiber at 4 g. That is precisely why WW began capping the fiber grams. There would be so many foods with zero points that we could all go crazy. I'm not sure about the newer points calculators (the calculators you buy at WW centers), but my older one does not cap the fiber grams--you have to do it yourself. But this is not a new concept. Go to one of the on-line WW points calculators. They all cap the fiber grams at 4. I don't mean to sound angry, but I guess I am a little bit mad. It seems like lots of our buddies out there are trying to follow the WW plan with very little information or incorrect information. I guess all I can say is that you need to go to at least one meeting and get the initial information and handouts. You also need to listen to the leader explain the two plans available to you. There is a reason why WW's is always improving their plans. Do a little investigating and see what the plan looked like 20 years ago. Trust me, you WOULD NOT want to follow that plan!!! You had to eat fish at least 5 times per week and liver at least once a week. YUK!!! The new plans give us such unlimited choices in our food choices that it's really not difficult to follow the plan. But you have to follow one plan and one plan only. Knowledge is power--but I truely feel that some of the BCB's out there are working on very limited knowledge. ginnyb
  7. We always made these when I was growing up, too!! They are GREAT, and my hubby loves them. I used to make them with sharp Cheddar cheese, but now just use low-fat or fat-free Cheddar. I'm not on CORE, but they are really low in points. The only difference is that we ALWAYS wrapped them in waxed paper. I don't know how they turn out if wrapped in foil, but in the waxed paper they are crispy on the outside of the bun and still soft on the inside. A word of warning--the tuna filling may ooze out of the bun when you bite into them and the filling is HOT! Be careful as you eat them! ginnyb
  8. 1 cup raw onions = 67 calories 1 cup cooked onions = 92 calories (You basically just get more onions after you cook them) 1 cup raw carrots = 52 calories 1 cup cooked carrots = 70 calories I do not count points for cooked carrots (or for cooked onions, for that matter). I know what the WW points book says, but as my WW leader says, "You didn't gain you excess weight by eating too many carrots!" Eat your veggies and get over it!!! ginnyb
  9. You can use ANY recipe that gives you calories, fat & fiber content--even one that you make up yourself!!! When it comes to cooking, the sky's the limit!! Definitely use the "old" cookbook and check out the recipe forums here. Some of the oldest recipes are the best--that's why they're still posted! ginnyb
  10. Quote: I love fiber one honey clusters! It is only one point for one cup. I went on-line and found this info for the Fiber One Honey Clusters cereal (per cup): calories: 160 fat: 1.5 g. fiber: 13 g.--cap at 4 g.!!! Sorry, buddy, but that's 3 points per cup!!! I didn't think a cereal that's that good could be 1 point per cup!! I think you better read the nutritional info again and remember that you have to cap the fiber at 4 g. ginnyb
  11. 1 1/4 C. of COOKED pasta = 2 oz. of DRY pasta. And that's approximate measurments. You guys are making this too hard!! ginnyb
  12. I made up this salad the first summer I started WW's. I was never without a container of it in my frig. until last year. Well, I didn't have a very successful year as far a weight loss goes, so now I'm back on track and the "Save My Life" Veggie Salad is back in my frig.!!! I have also started keeping zero point soup on hand at all times. I add some type of protein to mine making it 1 point soup, but it is also a life saver. Try this salad, buddies. You can alter some of the ingredients to your liking, but this is a great way to get your veggies and fight hunger at the same time!! ginnyb
  13. My WW leader swears by this one: one apple, peeled and cored, sliced put in microwave safe bowl and spray with "I can't believe it's not butter" spray sprinkle WW cinnamon maple oatmeal on top (you could probably use other) spray with ICBINB spray again microwave on high app. 2 min. Whole thing is 3 pts. (with a med.-lg. apple) ginnyb
  14. FYI: 5 oz. chicken breast = 211 cal., 4.2g. fat, 5 points 5 oz. chicken thigh meat = 273 cal., 13.7g. fat, 7 points dark meat has more fat and is higher in points. Other poultry like duck and goose are even higher! You can find all this on-line by typing in the food you want and "nutritional info." ginnyb
  15. Yup, add each item and divide by number of servings. Example: 1 med. apple--2 pts. 1 med. orange--2 pts. 1 lg. banana--2 pts. 1 cup blueberries--1 pt. Mix with 2 Weight Watcher yogurts--2 pts. Total: 9 pts. 3 servings 3 pts. each ginnyb
  • 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.