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  1. If you haven't tried silicone bakeware, invest in some! It is fabulous stuff. Nothing sticks to it and you can literally wad it into a ball for storage. Depending on the brand, it is also oven safe from 450-500 degrees. I have rounds cake pans, loaf pan, mini loaf pan, mini bundt pans, cupcake pan, a full size bundt pan and a twisted bread loaf pan. I have also given it for gifts. The best prices I have found are on HSN: http://www.hsn.com/cnt/search/searchresults/default.aspx?Ntt=silicone+bakeware&N=0&Ntk=Std&st=1&criteria=boolean&days=&minprice=&maxprice=&o=esearch I make the crustless pumpkin pie, brownies and muffins in mine all the time.
  2. I usually make a breakfast sandwich with a western bagel, egg beaters, a slice of canadian bacon and a piece of 2% cheddar. Another favorite of mine is egg beaters scrambled with ff feta cheese and chopped green onion (and sometimes turkey bacon bits) rolled into a flat out low carb bread. Both last me to lunch. Easy to make, roll up in foil and reheat anywhere.
  3. Also Polish here....and I make a tray of Halupki at least twice a month. My DH jokes that he married me because of my cheesecake and halupki. I am curious for you polish gals...what is it that intimidates you about making cabbage rolls?
  4. Ditto for Morningstar Farms products
  5. I absolutely LOVE these! I just finished my first box tonite and told hubby that I needed to get another box. I was really surprised, since I am not an ice cream eater. These definitely do the trick for curbing my sweet tooth.
  6. if you have a store in your area that sells Western Bagels, they are normal sized and delicious, and best of all...1 POINT. If not, you could also order bageltime bagels online. They come in low carb in 5 different flavors and are 2 pts each. I have all of their flavors in my freezer and take them out as I need them. http://www.bageltime.com
  7. I was in Marshalls on Thursday and they had a 4 pk sampler for 9.99 that included SF Vanilla, Caramel, Hazelnut and Raspberry. According to them, those are their 4 most popular flavors.
  8. This recipe is so elegant and easy! Delicious! 2 c raspberry sorbet or sherbet (any flavor you like could be used) 1 c cold fat free milk 1 pkg (4 serving size) fat free vanilla instant pudding mix 1 tub cool whip free, thawed 1 c raspberries (or fruit of choice) 1. Soften sorbet in microwave on 50% power for 10-15 seconds 2. Line 9x5 inch loaf pan with foil. Spoon sorbet into pan and freeze for 10 seconds (I use my silicone pan which eliminates the need for foil) 3. Pour milk into large bowl and add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan. 4. Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Let stand 10-15 minutes before slicing. Top with raspberries just before serving. Makes 12 servings: 2 WW points (100 cal/1 g fat/
  9. 1 lb extra lean ground beef 1 6 oz pkg stove top stuffing mix 1 c water Mix the above and match from these options: Italian: 1 tsp Italian seasoning (add in-3/4 c marinara/spaghetti sauce, cheese- 3/4 c ff or 2% shredded mozzarella cheese) Fiesta: 2 tsp chile powder seasoning (add in-3/4 c salsa, cheese-3/4 c ff or reduced fat shredded mexican style or monterey jack cheese) Mediterranean: 1 tsp dried oregano-seasoning (add in-3/4 c roasted red peppers, cheese- 3/4 ff crumbled feta cheese) BBQ: 1 tsp garlic powder-seasoning (add in-3/4 c carb well BBQ sauce, cheese-3/4 c ff or reduced fat shredded cheddar cheese) 1. Preheat oven to 375 degrees. Mix meat, stuffing mix, 1 c water and seasoning until well blended. Press into 12 muffin cup tins sprayed with cooking spray; make an indentation in the center of each with a spoon. 2. Spoon add-in into center of each meatloaf 3. Bake 30 min or until meatloaves are cooked through. Top with cheese; continue baking 5 min or until cheese is melted.
  10. Yep, when I first started working for my company in Cincinnati I was introduced to "Chili 3 ways, 4 ways or 5 ways" at Skyline Chili. Basically it is chili served on spaghetti with onions, cheese, etc. My DH LOVES it! We have Steak n Shake here in the Metroplex and he always orders it that way if we eat there.
  11. Kelly, I take some older Sara Lee Delightful bread and cut off the crusts. I then cut the bread into cubes and place on a nonstick baking sheet. I spray the cubes with a couple spritzes of EVOO in my spritz bottle or a couple spritzes of ICBINB (depending what I have on hand). I then sprinkle a mixture of granulated garlic/parsley/pepper (and sometimes grated parmesan-depending on the use) over the cubes and toss. I put the baking sheet in an oven preheated to 400-450 degrees and toast for about 10 minutes, tossing every couple minutes. These are wonderful!
  12. I just made this soup in the crockpot for dinner tonite using one ring of the Lite Kielbasa. We really enjoyed it; added a can of black beans and a bag of simply diced potatoes to the recipe and topped each bowl with a tsp of fresh grated parmesan. It was yummy! Crockpot Kielbasa Bean Soup POINTS® Value | 3 Servings | 8 Preparation Time | 10 min Cooking Time | 375 min Level of Difficulty | Easy 50 oz fat-free chicken broth, four 14.5 oz cans 16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half lengthwise and then sliced 15 oz canned black beans, rinsed and drained 15 oz canned pinto beans, rinsed and drained 4 medium carrot(s), chopped 3 medium celery, stalks, chopped 1 large onion(s), chopped 1 tsp dried thyme 14 1/2 oz canned diced tomatoes, undrained Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until beans are tender. Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.
  13. Not sure where Trader Joe's corporate office is from but I shop there when I go to my corporate office in Cincinnati each month. If you have ever had chili in Cincinnati, those flavors are staples in their chili. I thought it was wierd the first couple times I tasted it too, but now its not too bad. I dont use it when I make it homemade but will have in every now and then when I am in OH.
  14. Sorry! After the mix comes to a boil, add the chicken. I get the large cans at Costco-under their Kirkland brand (cheaper than the stores and the chicken breast is huge tender pieces) I flake the pieces and add to the boiling mixture. I would also use shredded chicken in this too.I had leftovers of this for lunch today and it was so tasty! I just stored the noodles and the ala king in separate containers in the fridge so it didnt get mushy.
  15. I just made this for dinner and even the DH loved it. This will be a regular in our house. Easy Chicken A La King 2 T transfat free margarine- 2 pts 1 onion, finely chopped-free 1.5 c ff milk-3 pts 1 can ff cream of mushroom soup-2.5 pts 1 can peas-3.5 pts 2 10 oz cans chicken breast-10 pts ½-1 tsp poultry seasoning-free Salt & pepper to taste-free 1 pkg whole wheat egg noodles-18 pts 4 oz can sliced mushrooms-free In a large saucepan over medium heat, melt butter. Add onion; cook until tender. Stir in milk, soup, peas & mushrooms. Heat to boiling. Reduce heat; simmer for five minutes Stir in seasonings and cook until blended and heated through Cook pasta according to package directions and drain. Serve ala king over noodles. Makes 6 servings at 6.5 pts each
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