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icinglady1

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Everything posted by icinglady1

  1. icinglady1

    Fried Bulgar!

    sounds yummy I love bulgar!
  2. bumpin up to start making them for back to school lunches for my daughter
  3. I sold my daughter on "healthy" pancakes with the Fiber One mix.. she happily eats them and deems them.. good not like the regular "healthy" foods..she's almost 13yo.
  4. http://www.healthdiscovery.net/forums/showthread.php?t=203403 Carrot/Agave muffins
  5. 12 Jumbo Muffins (these freeze well or you can halve the recipe) Combine dry ingredients well and set aside: 4 cups whole wheat flour 3 teaspoons cinnamon 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon Salt Wet Ingredients: 16 oz carrots (I process them on grind in my processor) finely grated 4 large eggs 2/3 cup dark brown sugar 2 teaspoons vanilla 1 bottle (11.75 oz) Blue Agave Sweetener ( I get at trader joes $3) 1 cup unsweetened applesauce Oven preheated to 350 degrees. Prepare 12 jumbo muffins by placing baking liners into pan and spraying with pam cooking spray. Whisk together the flour,cinnamon,baking powder, baking soda and salt in a large mixing bowl. Finely grate the carrots and stir together with the remaining ingredients. Stir the carrot mixture into the flour mixture. Divide the batter evenly between the baking cups and bake until a skewer inserted into the muffin center comes out clean, about 30 minutes. Immediately remove the muffins from the pan and cool completely on a wire rack. My Notes: I think the muffins turn out more moist when you grind the carrots in the processor and it's a time saver too. My daycare kids absolutely LOVE these and think of them as "cupcakes". Agave syrup is a natural, unprocessed sweetener derived from the agave plant. there are several types of agave syrup.. I use the Trader Joes organic blue agave sweetener. The original recipe was for 12 regular sized muffins that were 7 points each. My version is a much leaner 4 points for the JUMBO size I encourage you to run the numbers on your recipe builder to verify points. The agave sweetener that I use is: I use the entire bottle. Serving per bottle = 16 Calories per serving =60 ( this is 1 point per tablespoon serving) Fat per serving =0 Sugars per serving=16g Carbohydrates: 16g protein=0 The original recipe is from : Country Living Magazine January 2009 issue. I changed alot of the recipe to make it healthier.
  6. I just found these at Top Foods! they are 100% whole wheat, No high fructose corn syrup, 5 gr fiber, 0 trans fats and delicious too Calories = 100 Fat= 1g Serv Size: 1 roll (this is like a flat hamburger bun) Sugars=2g protein=5g Servings per package=8 I've been using these this week for my sandwiches
  7. Very intriguing recipe alteration how is the texture??
  8. Very intriguing recipe alteration how is the texture??
  9. I love these cookies..but I don't make them. I buy them at Trader Joes (2 points per cookie)
  10. icinglady1

    cake balls

    When I make these, I put the rolled balls into the freezer on a cookie sheet and let them set for about an hour before dipping. This keeps them from falling into the chocolate and also helps them set faster (dry) they are super good.
  11. I saw this post yesterday...ran into the kitchen, made them and they are delicious! thanks for the recipe..I needed something to indulge in that wouldn't break the points bank!
  12. I think you dropped about 10 years off your age too!...what a wonderful slide show to track your progress through this journey:bcb_smile
  13. sounds good I just got the same cook book and made the pork medalions with dried cherries ..very good
  14. Grainman Light-tasting colorful bulgar salad with dried cranberries, walnuts, and fresh mint Cruisin' for new recipe ideas with whole grains? Well, this nutty, high-fiber bulgur salad is sheer genius! it's so scrumptious and so healthy, even if you haven't used a pot in years, its worth Dustin off, man. 1 cup orange juice 1 cup bulgur 1/2 cup chopped dried cranberries 1/2 cup each..diced celery, and peeled, diced English cucumber 1/4 cup minced red onions 1/4 cup chopped walnuts, pecans, or natural almonds 1/3 cup chopped parsley (fresh) 2 tbsp chopped fresh mint leaves 1 tbsp olive oil 1 tbsp freshly squeezed lemon juice 1 teasp grated lemon zest 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1. Combine orange juice and 1 cup water in a medium saucepan. Bring to aboil over high heat. Reduce heat to low and stir in bulgur. Simmer, covered, for 5 minutes. Remove from heat and let stand, covered until bulgur has absorbed all of the liquid, 15-20 minutes. 2. Meanwhile, place cranberries, celery, cucumber, red onions and nuts in a large bowl. Add cooked bulgur, parsley, mint, olive oil, lemon juice, lemon zest, salt and pepper. Mix well. Cover and refrigerate at least 2 hours before serving. Makes 6 servings Per serving Calories 191, total fat 5.7g(sat 0.6g) protein 5g, carb 33g, fiber 5.6g, chol 0mg, sodium 112mg.
  15. Another fav.. Roasted Italian Pork Tenderloin (I substitute the roast for the tenderloin) I make a dry rub of: 1 tablespoon italian seasoned breadcrumbs 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon onion powder 3/4 teaspoon salt 1/2 teaspoon pepper I rub roast with 1 teaspoon olive oil, then rub on the above mixture. I coat a nonstick pan with cooking spray and brown the roast on all sides..then place in a 375 degree oven for about 40 minutes (depending on size of roast-may be longer/shorter time) This recipe comes from WW annual recipes for success 2005 for pork tenderloin. A 1 pound tenderloin serves 4 and points are listed as a value of 3 in the book. I imagine the roast would be the same points value (but will serve more)
  16. I put my pork tenderloin roast in the crockpot over a large pile of sliced onion..add some chicken broth and cook for about 5 hours on high..this is fall apart tender and the onion gravy is awesome.. I do slightly thicken it with cornstarch/water slurry..
  17. I just make my bulgur in a saucepan same as I would rice. I add chicken broth (or water and bouillion) for the liquid and some mrs. dash seasoning. I also love to add diced onions. Makes a great side dish and reheats well (so make some extra!)
  18. I use the Crockpot Salsa chicken(shredded) for my enchiledas..I also steam the tortillas in the microwave with a sprinkle of water/wrapped in towel so they don't crack when rolling.
  19. This is one of my favorite dishes..I have even used it to make huge pans of encheladas for a party. I rolled the shredded chicken/salsa into corn tortillas and topped with enchilada sauce and 2% shredded cheese/ baked until bubbly. I didn't tell the partygoers but I knew the best dish to be had. Had to add points for the sauce and cheese, but for celebration food it was as healthy as I could get it and sneak it through. My whole family loves this made as posted originally. But it can be made into so many things..chicken tacos, eaten as is, enchiladas it's a great dish
  20. Blueberry Mufins-Whole Wheat
  21. My Flan Recipe... 1 can Eagle Brand sweetened condensed milk (not evap) 3 eggs (whole) 3 egg yolks 2 oz cream cheese 14 oz 2% milk 1 1/2 teasp vanilla Carmelize 3/4 cup sugar in skillet until well browned. Pour into 10inch pie plate (go for a deep one) and coat sides with syrup Place all the above ingredients into a blender and process for 7 minutes. Pour into sugar coated pie plate. Place pie plate into a water bath (a water bath is a larger pan of hot water that will hold your pie plate. You will need water to reach about 1/2 inch up the outerside of the pie plate) Bake at 350 degrees for approx 50-60 minutes or until knife comes out clean with tested in the center of flan. This is 12 servings at 5pts each... calories per serving 207, fat 7g, fiber 0 You can make this more points friendly by doing the following: Use 1% milk Use reduced fat cream cheese Use Fat Free Sweetened Condensed Milk The texture becomes somewhat more firm but the flavor is still very good. I think it's then 3 points per serving but haven't run the numbers in awhile...I'll have to go take a peek again..
  22. I printed the recipe as it was posted but when she put it into master cook..it looks like she had it set for 12 servings. I definately add the egg whites..gives them better texture, and I use the Dannon Lite & Fit vanilla yogurt. you can make your own Mix by putting the ingredients together in a tupperware and adding the "wet" ingredients when you are ready to make them. These are really good! I've made them several times
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