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Health Discovery Network


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  1. Happy Birthday! Sounds like you're giving yourself the gift of good health. Glad to see you here!
  2. Alamoe - I use any brand fat free refried beans for my bean burritoes. Love refried beans and they are low, low points!
  3. WTG! Looking forward to celebrating the next 5 lb. mark with you!
  4. I've made this now a couple of times. It's a nice change from the "usual" chicken I make and my whole family likes it. I did top with tomato and the feta and back under the broiler for about 5 minutes, sprinkled the whole pan with some fresh basil and oregano. YUM!
  5. I 'm afraid I'm not going to be very much help with this! I'm not "sold" on any one brand of tortilla's and since all my local stores seem to carry different brands, I usually just choose on the fly when I need to buy some. Currently I have Bandarita Large Flour tortilla's in my fridge. They are 110 calories, 1 gram of fat and 3 grams of fiber making them 2 pts each, but they're huge. One bean burrito (with tomatoes, lettuce, onions, cilantro, salsa and a little lite or fat free sour cream) makes a big filling lunch for 5-6 points depending on the beans and the quantity you use. Sorry, I don't have any idea about turkey burgers either... I have bought frozen ones at Sam's Club before but haven't made my own. Good luck!
  6. Hi there! I have a few standard lunch ideas... Arnold Sandwich Thins are awesome with a couple of slices of 97% fat free luncheon meat, peppers, cucumbers and tomatoes (or your favorite veggies) or hummus and your favorite veggies or Laughing Cow cheese and a hard boiled egg. I make my own bean burrito's with a high fiber tortilla wrap, salsa, fat free refried beans and lowfat sour cream. A big salad with leftover chicken and fat free feta plus all your favorite veggies. Bulgar or spaghetti squash with a 1/2 cup of spaghetti sauce makes a quick lunch too and one of my new favorite things: microwave a sweet potato until soft and top with a 1/2 cup cottage cheese. I know it sounds weird but the combination is delicious and very filling.
  7. Sorry gals, I'm just now checking back. I loved the dip the second time around with a bit of cilantro, and hot sauce. I skipped the ginger, thought it might head me in the wrong direction. I did add a bit of onion and a couple shakes of red pepper flakes.... YUM!
  8. Thanks Luanne! Well, that explains the discrepency in our calculations.
  9. Weight Watcher's material says to figure the points value per serving of a recipe, it's best to use the calories, fiber and fat per serving and then figure points. If the recipe doesn't offer that info, then figure the points value of each ingredient and divide by the number of servings. I would count 1 tbls of canola oil as 2 points. My WW Complete Food Companion says a tsp is 1 point so to be safe, I'd add 2 points for a tbls. Eggs are 2 points each. Egg whites are 0 points for 1, and 1 point for 3 egg whites so again, I'd err on the side of over rather than under counting points. Parmesian cheese is 2 tbls is 1 point. My best guess is, if you ate all of it, is that the recipe was 8 points. Not bad, and you got in veggies, and protein. Suggestions for next time: I'd use a tsp of oil and substitute olive oil. Add the tbls of parmesian cheese (just because I like it and the points value is the same), and I'd add tomatoes! YUM! Really, this looks pretty good.
  10. I read it (also borrowed it from the library). I found the author's style easy to read. In fact, I've read another of her earlier books. (Geenen Roth for anyone who doesn't know). Like most self-help/self-discovery books, I took a little away from it to apply and think about, and left the rest that didn't fit. I do agree with her premise that our relationship with food is a direct reflection of how we THINK about our relationship with our higher power. Anyone else have any thoughts? PS. I should mention that this book is also a memoir of sorts of the author's experiences with helping other folks to face their food issues. It's not solely a self-help style book which makes it immensely readable imho.
  11. Barb, Thanks for sharing this one. I accidentally bought a package of frozen thighs recently (thought it was boneless/skinless breast meat). I'm marinating now! I'm a huge basil fan so I'm going to do 1/2 teas oregano and 1/2 basil and top with fresh basil and tomato. I'll let you know how it turns out!
  12. This is from Wikipedia, so take it with a grain of salt, but in this case, I believe this to be correct info... enjoy! Pot cheese From Wikipedia, the free encyclopedia Jump to:navigation, search Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer's cheese. It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco. In Austria, Topfen (pot cheese) is another name for Quark. It is traditionally cut with a sun-shaped object known as a cheese cutter.
  13. We're big fans too. They make a great substitute for pita bread.
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