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GroovyLoser

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Everything posted by GroovyLoser

  1. Hi there! I know I'm responding a bit late but thought I'd put in my two cents anyway. I'm actually pregnant (4 months) and have been having sporadic problems with swollen ankles/feet. My doctor has told me to start eating more watermelon and blueberries - both are natural diuretics. Also, paradoxically, the more water you drink, the less you retain. So I was also told to keep drinking water throughout the day. Hope this helps!
  2. I made this last night and it was excellent!!! I did somewhat modify the recipe so I could lower the points. I used 96%FF ground beef, omitted the cheese and added an extra can of kidney beans. Thanks so much for sharing this. I think it's going to taste even better today for lunch after it's been sitting overnight in the fridge!
  3. WOW!!!! I can't believe someone didn't think of this sooner. I usually spray my crock with Pam so it doesn't get THAT bad. But it's bulky and hard to wash in the sink.
  4. I can't wait to try this!!!!
  5. The best way I've found is to simmer it on the stove. It's 1 part bulgur to 2 parts water (like rice). A lot of people have luck just letting it sit and soak in but that doesn't work for me unless I do it overnight. When I cook it on low on the stove, I can use it that night for dinner. As for recipes, I like it plain with some ICBINB spray and salt (or hot salt). I've also mixed in sauteed veggies so it's almost like a pilaf. Or sprinkle in some some RF cheese...it's so versatile.
  6. I think it might be because it was on too long. I work a long day too so what I usually do is cook it over night. My crockpot's inner ceramic piece lifts out so I just put that in the fridge and reheat when I get home at night. True, it's not as convenient as coming home to hot chicken, but for me it's better than nothing!!
  7. Bump! I had this last night for dinner. Oh my gosh - it really helped my craving!
  8. I input the information into the electronic points calculator at WW on-line and it said 5.
  9. Please let us know what the new point values are once you run this through! I really love the sound of this but just can't get away with a 7 point side dish. Well, unless I make it my supper.
  10. Ahhh...I've got too much water. I saw a post that someone left saying she does 1 part bulgur to 4 parts water. It seemed like a lot so I did drop it to 1 part bulgur to 3 parts water which was much better but still had liquid. I can't wait to try it again. Thank you!
  11. Like many of you, I've joined the bulgur bandwagon and absolutely love it. However, I always think I'm doing something wrong because when i cook it, the water never fully absorbs and I end up draing it off the top. I've tried two different kinds/brands of bulgur...and followed people's instructions on here. But always end up with it being very liquidy. Am I doing something wrong?
  12. This sounds delicious! Thanks for sharing. It's funny how sometimes the best recipes can come out of experimentation.
  13. Thanks for sharing - and even more thanks for the good review. I love doing roasts in the crockpot but have been looking for a new one to try. Cant' wait!
  14. With all this hot weather I"ve got tomatoes coming out my ears. I never thought I'd say this but I'm running out of recipe ideas. Any one have some good suggestions?!
  15. Barbara!!! I keep meaning to tell you what I've been thinking for awhile now: I'm so happy you've gone CORE!!!
  16. The easy bean casserole is one of my favorite recipes. It's mostly core except for the brown sugar (I'll use Sugar Twin) and the vegetarian baked beans. What can I do about the baked beans? Add an extra can of plain beans and extra ketchup/Brown Sugar Twin? Any ideas? 1 1/3 cups Harvest Burgers for Recipes* 1/2 tsp. chili powder 1/2 cup onion, diced 1 (16 oz.) can pinto beans, northern beans or butter beans, drained and rinsed 1/2 cup ketchup, no-salt added 1 (16 oz.) can vegetarian low-fat baked beans 1/4 cup brown sugar 1 (16 oz.) can kidney beans, drained and rinsed 1 tsp. dry mustard Optional: green beans or wax beans 2 tsp. vinegar In non-stick skillet sprayed with cooking spray, saute onions until tender, adding water if needed. Combine all ingredients and heat until warm or place in oven and bake at 350º for 30 minutes. This dish freezes well.
  17. I've actually never tried freezing it...but I can't see why it shouldn't freeze well though!
  18. I finally tried this and it was awesome!!! I have to confess that cobbler is a guilty favorite of mine but I don't have to feel guilty anymore. I can't believe how "real" this tasted.
  19. I posted this for someone on the WW site so I thought I'd do a post here too - sorry, not sure if this is a repost nor do I know who to credit. It's a GREAT one though! WW Spaghetti Pie Makes 4 servings 7 points per serving 2 cups cooked thin spaghetti (I use Barilla plus or Dreamfield’s - use any kind that’s only 3 points per cup)– 6 pts. 3 Tbsp. grated parmesan cheese – 3 pts. 1 egg, beaten – 2 pts. Non-stick spray 1 small onion, chopped 2-3 cloves minced garlic 1-cup fat-free ricotta – 3 pts. 6 oz. 93% ground beef, cooked – 9 pts. 1 cup canned diced tomatoes, well drained 2 tbsp. tomato paste 2/3 cup of Kraft low-moisture part skim mozzarella cheese – 4 pts. Salt & Pepper to taste First, prepare crust: in mixing bowl, stir together spaghetti, parmesan cheese and egg. Place in a 9" pie pan sprayed with Pam. Spread over bottom and sides to form “crust”. Spread ricotta over crust. In skillet sprayed with Pam, sauté onion and garlic over medium heat. Add precooked ground beef, tomatoes and tomato paste. Cook for 5-7 minutes until thoroughly heated. Pour over ricotta cheese/spaghetti crust. Bake @350 for 20-25 minutes. Place 1/3 cup of mozzarella cheese on top and bake another 5 minutes or until cheese is melted. Let cool slightly before cutting. Note: I often use boca crumbles instead of the ground beef to make the points lower. I also sometimes add mushrooms or chopped spinach to the tomato mixture.
  20. I found this recipe in Cooking Light and I can't wait to try it. Lemon Garbanzo Salad with Feta 1/2 cup boiling water 1/3 cup uncooked bulgur 1 1/2 tablespoons fresh lemon juice, divided 1/3 cup canned chickpeas (garbanzo beans), rinsed and drained 2 tablespoons chopped peeled cucumber 2 tablespoons chopped celery 2 tablespoons diced red onion 1 1/2 tablespoons crumbled feta cheese 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried dill 2 teaspoons extravirgin olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine. Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill. Yield: 1 serving (serving size: 1 1/2 cups) writeNutrient();NUTRITION PER SERVING CALORIES 390(31% from fat); FAT 13.6g (sat 3.5g,mono 7.6g,poly 1.5g); PROTEIN 12.3g; CHOLESTEROL 13mg; CALCIUM 129mg; SODIUM 713mg; FIBER 13g; IRON 2.6mg; CARBOHYDRATE 58.9g
  21. Do you remove the skin before doing this or will it work with boneless, skinless cuts of poultry too?
  22. My rhubarb is coming up nicely - I'm going to save this for when it's ready!!
  23. This sounds EXCELLENT!!!! Thanks so much for sharing. The weather here on the east coast has been so horrible that we're still in "soup" weather. I can't wait to make this.
  24. Hi there! I don't have recipe builder but just in case someone doesn't answer, you can always figure this out on your own. When I'm stuck, I just figure out the points for each piece. For instance, the oil is 6 points (1 tsp. = 1 pt; 3tsp. = 1 tbsp.). For the pasta, light margarine, etc., use your points slider to figure out the points and multiply accordingly. Once you work through the ingredients, you can add up all the points to see how many are in the entire dish. Then when you separate into servings, you just divide the total points by the number of servings. I know it's not a quick fix but it' just a suggestion for when you're in a jam! Especially since everything on here is pretty basic. You could also probably make this lower by using less oil....using low fat cheddar, etc.
  25. Here's a hint: if you make the Stove Top Stuffing WITHOUT the butter (meaning only adding water) it's only 2 points per half cup!
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