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Everything posted by BarbA

  1. I used Recipe Builder on etools to come up with the following info ... 90 ounces chili beans, mild in chili sauce - 48 points 28 ounces canned crushed tomatoes - 4 points 1 pound 90% LEAN ground beef - raw - 20 Points onions - 0 spices - 0 20 servings 4 PP per serving I was surprised that the canned crushed tomatoes came out to 4 points? If your beans come up to only 27 points ... then it would be 27 +4 +20 divided by 20 = 2.55 - rounded up to 3 PP I'm surprised that there is such a big difference in the beans ... the "generic" ones from the recipe builder must have more fat in them or something?
  2. I've had no problem with the WW calculator and the NI from various cookbooks. But here is a link you can use for a few WW cookbooks, as well as corrections to the Complete Food Companion http://www.weightwatchers.com/templates/gateway/gateway_dyn_3col.aspx?pageid=1188851 Above is the link for the following previously published WW Cookbooks Healthy Cooking Basics Cookbook Slow Cook It Cookbook Healthy & Happy Celebrations Cookbook Fast Fixes Momentum Cookbook
  3. Welcome to WW and BCB! . My go-to breakfasts are eggbeaters and baked oatmeal. Hardboiled eggs are great, as is regular oatmeal and yogurt. I always have some fruit or fruit salad, too. Yum!! There are lots of recipes for muffins,scones, egg casseroles, pancakes etc in the breakfast recipe forum. I've also made toast, added one egg cooked over hard, some FF/LF cheese for a breakfast sandwich. Feel free to peruse the boards and ask lots of questions!!
  4. Welcome maile, and angel and any other new folks reading this (or any other posts) ... WW is a great program ... and BCB is an awesome place for support, information and accountability. Read, post, ask questions... we're glad you're all here!!
  5. Welcome back Gail ... i'm a "not-so-newbie" that has officially joined after a few year hiatus. I love the new WW program ... and i've always loved BCB!!
  6. Welcome to BCB and WW!! WW is a great program for learning to eat and live healthily And BCB is a great place to come for information, support and accountability! When i first started a while ago, i used the frozen meals frequently, until i got the "hang" of it ... Now, Ive got a few in my freezer in "case" ... the family wants something high pointed that I don't want to splurge on, etc. I never used the online tools before this last month ... and i LOVE them!! I love etools, the tracker, point calculator, activity calculator ... i had developed this great excel spread sheet before that i absolutely loved... but etools has replaced that and made it better than what i had. Welcome aboard!!
  7. I just ran this through WW recipe data base. It is now 2 PP for the serving. If you use 3 oz of FF feta instead of the 1/4 cup of regular feta is is 1 PP!!
  8. Texas Caviar- 2 PP per 1/2 cup 1 can (15 ounces) black eye peas, rinsed and drained 1 cup red pepper, chopped 1/2 cup green pepper, chopped 1 medium red onion, chopped 2 scallions, chopped(including stems) 1/4 cup fresh minced parsley 1 garlic clove,minced 2 tsp lime zest 2 tbl fresh lime juice sea salt fresh ground pepper 3 Tbl apple cider vinegar 4 tsp olive oil Combine all. add olive oil and vinegar. Cover and refrigerate for 24 hours. Yield -4 cups. Serving size 1/2 cup. Info from Recipe Builder Could substitute FF italian dressing for oil and vinegar and adjust points accordingly This will also be on my New Year's Eve Menu
  9. Hot Crab and Artichoke Dip - 1 PP 1/3 cup plain fat-free yogurt 3 Tbl reduced fat mayo 1/4 cup grated parmesan cheese 2 cloves of garlic, finely chopped 6 oz imitation crab, chopped 1 can (14 oz) artichoke hearts, drainedand coarsely chopped 1 can (4 oz) green chilies, drained Dash of paprika Calories- 40, fat 2, Carbs 4, Fiber 2, protein 4 Servings 15 1 serving = 2 Tbl Heat oven to 350. Spray 1 Qt casserole with cooking spray. Mix yogurt, mayo, cheese and garlic in medium bowl. Stir in crab, artichokes and chilies. Spoon into casserole. Bake uncovered for 25 minutes, or til golden brown and bubbly. Sprinkle with paprika before serving. This will be on my "to try" menu for New Years Eve this year.
  10. For this portion 50 grams : fat 15 g carb 29g fibre 1 protein 3 I get 7 using the Point Calculator on etools.
  11. When I double it to Fat - 30 Carb - 58 Fiber - 2 Protein - 6 I get 14 PP in etools.
  12. Without knowing what calculator you're using or if it has the right formula in it, there isn't any way we can know for sure, unless we have the specific total fat, carbs, fiber and protein for the food. That being said, with WW math, 1+1 does not always equal 2!!
  13. So, if our weekly topic is managing/navigating the holidays, I've fared pretty well on 2 parties thus far. . One was the annual Christmas dinner at work - I had no idea what the menu would be - its not a buffet, but a single meal served to all. I went through the line and tried to say, what do I really want. I chose wisely. Foregoing the main entree (packing it up for DH), I decided since I'm a "tapas" kind of person, that I chose to use my points on some appetizer things, and then salad, fruit salad, baked carrots. I packed the dessert up to take home. . The one last night was slightly more challenging because it was ALL appetizers. I tried to be judicious. Filled the plate first with the veggies and shrimp, a half hard boiled egg, and added 3 higher pointed items that I decided I truly wanted to sample (can you believe that a little cheese cube is 3 points!!! Glad I just took 1!). I avoided the alcohol and dessert tables entirely. I could have easily eaten much more of the higher pointed stuff and been OVERstuffed, but I felt good and satisfied. . One thing I noticed is that all the slender people had a certain dessert on their plates - they were able to say - its so rich, I just couldn't eat it all and leave 4/5 of it on their plate uneaten. I don't have that restraint. I know I would have eaten it all So my answer was to avoid it entirely (or to have taken just a small end if it - but I didn't want to be tempted by the entire table!) . Ok. My rambling is done!! Its good reading how everyone is managing these times of "good cheer".
  14. We're all learning ways to shut the door in Bingeboy and Gluttongirl's faces. We think we know when they are coming, and make a plan .... but then all of a sudden they show up unnanounced (and usually bearing gifts!) ... We are all learning. None of us is perfect. We are improving, one day at a time.
  15. That means that deep inside, you are one step ahead of the game. You KNOW the program works, and you KNOW that you can do this! But you are certainly not alone with that idea ... that was me too, along with many others here ... so, you're in good company! That was then ... this is now There can be so many different variables. The only thing you can do is ... Follow program - have you gone to a meeting to get the new information? Track and journal daily. Get your water in Exercise Weigh in once a week. Follow the Healthy 8's (which I think are healthy 9's now, because they added watching sodium?) Are you doing this at home, or at meetings? BCB is a great place to come for information, support and accountability. Find some boards and post often!!
  16. BarbA


    The book is probably referring to oatmeal that is already prepared - not knowing exactly how it's prepared. If you're not preparing the oatmeal (but orderng it from a cafeteria for example), you don't know if it is made with milk, butter, sugar, etc ... the PP probably account generically for that. I know my DH makes his intant oatmeal with milk, not water.
  17. I reworked this to 9PP from the nutritionals listed from the cooking light recipe.
  18. I lost 4.6 pounds my first week back and on the new PP Program. Monday through Friday, I eat about 3 points for BK (usually eggbeaters and string cheese), 3 points for a mid morning snack (usually my baked oatmeal), 7 or so points for lunch (and added fruits and veggies all day long). That leaves the rest of my points for dinner and evening snack. I've been doing good with my water. I have NOT been eating up to my target points, just one day. My goal is to get much nearer to them. I also did not do any activity. I remember when I started before, I waited about a month, before adding my "gazelle" walking in .. I will do that again this time. I'm having a harder time with planning out my foods and recipes. That needs to be where i focus my time right now. To make "real" dinners that my whole family can eat .. not two separate dinners. I'm taking this one hurdle at a time.
  19. Kudos to you!! It's inspirational to us all. And .. it's not ONLY due to WW ... YOU had to work the program!!
  20. * Exported from MasterCook * Orange-Pecan French Toast Casserole lightened - 6 PP Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar SPlenda Blend -- ( was 1 cup brown sugar in orig recipe) 1/3 cup light butter -- melted (Was reg butter in orig recipe) 2 tablespoons corn syrup, light Cooking spray 1/3 cup chopped pecans 1 teaspoon grated orange rind 1 cup fresh orange juice 1/2 cup skim milk 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 large egg whites 1/2 cup Egg Beaters® 99% egg substitute -- (was 2 large eggs in original recipe) 1 pound french bread -- (1-inch-thick) About 1 pound Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture. Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight. Preheat oven to 350°. Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned. Description: "This overnight French toast casserole saves you the trouble of standing over a griddle flipping individual slices of French toast." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 6g Fat (24.0% calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 299mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Lightened from Original in Cooking Light, JUNE 2004. Original recipe came out to 8 PP. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
  21. This looks pretty close to the "ham and cheese souffle" that I usually make for Christmas Morning Breakfast ... tho there is undoubtedly more of the bread, cheese and ham in that one! I'll still make the "original" for my family, but pare this in half for a 9 x 9 pan for myself. One Christmas Recipe down!!
  22. Ham and Cheese Strata Course: breakfast Servings: 15 or 18 Preparation Time: 20 min Cooking Time: 60 min Level of Difficulty: Easy Ingredients 1/2 cup(s) sweet red and green pepper(s), chopped 3/4 cup(s) scallion(s), chopped 16 oz French bread, torn into small pieces 1 1/4 cup(s) cooked lean ham, chopped 1 cup(s) Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese or RF Swiss 1 1/2 cup(s) Egg Beaters Egg Beaters 1 1/2 cup(s) fat-free skim milk 1/2 tsp dried thyme 1/2 tsp dry mustard 1/4 tsp black pepper 1/8 tsp table salt Instructions Saute onions, pepper until tender. Spray 9 x 13 pan. Place bread in pan. Spoon mushroom mixture over. Sprinkle with ham and cheese. Combine egg substitute and next ingredients in a bowl. Pour over cheese. Cover and chill 8 hours or overnight. Preheat oven to 325. Let strata stand at room temperature 30 minutes before baking. Bake, covered 1 hour or until set. 15 servings - 3 PP- NI from Mastercook is Per Serving (excluding unknown items): 134 Calories; 2g Fat (13.1% calories from fat); 10g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 386mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat. For 10 servings: 5 PP -Per Serving (excluding unknown items): 201 Calories; 3g Fat (13.1% calories from fat); 15g Protein; 28g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 580mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Original recipe included wine and mushrooms- both of which I don't like/use in cooking.
  23. I used to use a great detailed excel spreadsheet before (when I was doing WW on my own, and not going to meetings). I was obsessed about it ... and loved it! I've now joined and am using etools. I love that even more! It's very similar to the excel spreadsheet that I used, but easier to use and with the mobile tools, I can access either at home, work or on my blackberry.
  24. 3 Bean and Pork Crockpot Chili 6PP Servings: 10 Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor. Ingredients 1 medium onion(s), chopped 2 clove(s) garlic clove(s), minced (medium) 1 cup(s) carrot(s), chopped 1 Tbsp chili powder, medium-hot 1 tsp dried oregano, crushed 1 small jalapeٌo pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped salt and pepper, freshly ground 2 pound(s) lean pork tenderloin, trimmed of fat and cut into 1-inch chunks 15 oz canned black beans, drained and rinsed 15 oz canned kidney beans, drained and rinsed 15 oz canned pinto beans, drained and rinsed 1 cup(s) canned tomato puree 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained 6 oz canned tomato paste Instructions Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. Notes We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.
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