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kidlets2

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  1. Is it the same to work out for an intense but short time versus a lower paced but longer time?
  2. kidlets2

    Motivation...

    One of my favorite sayings is from our very own CW...'Fake it 'till you make it!'. Fake your enthusiasm until you have something that you are excited about...the first 5 lbs, the first 10, walking down the road without being out of breath, fitting into size X clothes. Then carry the way you felt about those things with you.
  3. Is this like kettlebell (sp?) at all? I have friends that go to a kettlebell class every week and the day after they have a hard time walking! It sounds like it's a good workout!
  4. I typically count 1 oz of bread as 2 points when I don't have the NI per the WW companion book. You can add points for how much turkey you think was on and if it was lunchmeat type or real turkey slices.
  5. So far it's been easy for me, but we stayed home and we did all the cooking while family came to see us. Tomorrow we're the traveling ones and we've been told not to bring anything so I won't have control of is offered. I plan to load up on a low point but filling breakfast and throw some veggies or snacks into my purse.
  6. We've tried the one with the BBQ sauce and they were ok.
  7. This is on the bill for tomorrow night. Northwoods Chicken Salad Serves 6 at 8 points per serving 1/3 cup vegetable oil 1/4 cup rice vinegar 1 Tbsp Grey Poupon Dijon Mustard 1/2 tsp table salt 1/4 tsp sugar 1/4 tsp black pepper 2 clove garlic clove(s) 3 cup cooked wild rice 2 cup cooked light meat chicken, cubed, shredded, or sliced 1/2 bell pepper(s) red or green 1 cup sugar snap peas 3 Tbsp sliced green onions 3 oz Planters Cashew halves & pieces lightly salted In food processor, cover and process all vinaigrette ingredients until smooth. (First 7 ingredients). In a large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors, but no more than 24 hours.
  8. This was very good. DH said it fit the bill for his craving. Even picky kids liked it, until DH told them it had salsa which meant onions and peppers in it.
  9. This is on the menu for dinner tonight. Mexican Lasagna Serves 6 at 7 Points per serving 4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product 3/4 cup Pace Chunky Salsa 1 pound 90% lean/10% fat raw ground beef 6 serving la banderita 1/2 cup shredded reduced-fat Mexican-style cheese Preheat oven to 400. Brown meat; drain. Add 1/4 c water and Velveeta; stir until cheese is melted. Remove from heat. Stir in salsa. Spray an 8 inch square baking pan with cooking spray. Spread 1/4 of the meat mixture into dish; top with 2 tortillas tearing to fit if necessary. Repeat layers 2 times ending with remaining meat mixture, sprinkle with shredded cheese. Cover tightly with foil. Bake 30 minutes. Remove foil. Let stand 5 minutes before serving.
  10. DH has been mentioning that he'd like to have a mexican lasagna that I used to make years ago, but I tossed out the recipe because it was too spicy for me. I remember it having ground beef, salsa and tortillas, but I can't remember the rest. I'd like to try to find something similiar. I'd rather it have tortillas instead of the lasagna noodles, no spaghetti sauce, and I'd prefer refried beans if it has beans - no black, etc. If you have something similiar, would you please post it?
  11. This is really good. Salisbury Steak From www.bettycrocker.com Serves 4 @ 7 points each 1 pound ground beef, 90% lean 1/3 c dry bread crumbs 1/2 tsp salt 1/4 tsp pepper 1 egg, slightly beaten 1 large onion sliced and separate into rings 1 can (10 1/2 oz) beef broth 1 can mushrooms, drained 2 TBSP cold water 2 tsp cornstarch Mix beef, bread crumbs, salt, pepper, and egg. Shape into 4 patties, about 3/4 inch thick each. Cook patties in a 10 inch skillet over medium heat about 10 minutes, turning occasionally, until brown. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done. Remove patties. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties. I serve this over mashed potatoes. If you use 93% lean ground beef, the points go down to 6.
  12. I weigh all meats after I cook them, except when I use ground turkey or hamburger in a casserole, etc. From my WW Food Companion book, 1 pound of uncooked ground beef with 10% fat is 19 points (90% lean). 1 pound of ground beef with 5-7% fat (93-95% lean) is 15 points. I've always gone by that.
  13. I made these tonight and I really liked it! I don't use turkey chili, so I used no bean chili and used a TBSP of regular shredded cheese on each one. My points came out to be 2.5 for each one. I also topped each one with 1/2 TBSP of light sour cream for an extra half a point. DH says it's a keeper! Thank you!!
  14. I bought the garlic and herb kind and really like it.
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