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Everything posted by BarbA

  1. It's in with the regular PB in my store. Peter Pan makes it. I've also heard that Trader Joe's sells it - it's called "Better'n PB" http://www.healthdiscovery.net/forums/showthread.php?t=56156 This thread is a recipe for making whipped PB.
  2. We had a WONDERFUL time at the bosses for happy hour ... i came up with the following as guestimates. It's hard to guess points. Can anyone see if they thing i'm off base? 8 ounces merlot 4 4 thick crackers (not like wheat thins) and 4 pieces cheese 7 2 large strawberries 0.5 4 tortilla chips (like restaurant style)/salsa 2 1 small BLT - (about 1 1/2 inch square on a roll) (I figured maybe 1/4 of a whole sandwich and found points for a whole sandwich for 12) 4 1 small mozz ball appetizer thingy (about the size of a thumbnail wiht tomato inside) 0.5
  3. My best friend from college's step father made this killer cabbage, cheese, white sauce recipe. (Of course there was a lot more cheese than in this recipe). But i think i will try this and see how it goes. CABBAGE GRATIN (2 WW Points) Serving Size : 6 Vegetable cooking spray 4 cups cabbage -- coarsely chopped 1 cup carrot -- coarsely shredded 1/2 cup sliced green onions 1 cup skim milk 1/4 cup Gruyere cheese 1/2 teaspoon caraway seeds 1/4 teaspoon salt 2 eggs -- lightly beaten 1 egg white 2 tablespoons minced fresh parsley 1 tablespoon grated Parmesan cheese Coat a small saucepan with cooking spray; place over medium heat until hot. Add cabbage, carrot, and green onions; sauté 7 minutes or until tender. Spoon cabbage mixture into a 10 x 6-inch baking dish coated with cooking spray. Combine milk and next 5 ingredients (milk through egg white) in a medium bowl; stir well. Pour over cabbage mixture. Combine parsley and Parmesan cheese; sprinkle over cabbage mixture. Bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Per Serving (excluding unknown items): 89 Calories; 3g Fat (34.1% calories from fat); 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 188mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES : Yield: 6 servings (serving size 1/2 cup).
  4. Dug deeper and found another one! No potato crust tho! CHICKEN POT PIES (6 WW Points) Serving Size : 6 Cooking spray 1 cup carrots -- diced 1 cup mushrooms -- sliced 1/2 cup celery -- chopped 1/2 cup frozen peas -- (green), thawed 1/4 cup onion -- fresh minced 1 1/2 cups water 1 1/2 cans cream of chicken soup -- undiluted condensed reduced-fat reduced-sodium 1/2 teaspoon pepper 1/4 teaspoon dried thyme 3 cups cooked chicken -- breast, diced 1 cup self-rising flour 1 1/2 tablespoons margarine -- stick, chilled & cutinto small pieces 1/4 cup skim milk Preheat oven to 425°. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; sauté 5 minutes or until vegetables are tender. Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 ounce) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoon onto chicken mixture. Bake at 425° for 15 minutes or until biscuit topping is golden. Yield 6 servings. Calories 281; Protein 24.7g, Fat 6.8g, Carbohydrates 28.5g, Fiber 1.7g, Cholesterol 61mg, Sodium 716mg, Calcium 109mg.
  5. I have to admit that i haven't made this .. but found it online. It's not a potato flake crust. I thought i had a couple but this is the only one i can find right now. CHICKEN POT PIE 1 cup Reduced Fat Bisquick 1/2 cup skim milk 1/4 cup egg substitute (or 3 egg whites) 2 cups frozen mixed veggies, thawed Optional: jar of sliced mushrooms 2 cups cooked, chopped white chicken meat 2 cans fat-free Cream of Mushroom soup Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden. 6 servings, 4.5 POINTS each 4 servings, 6.5 POINTS each Good for using up left-over chicken
  6. BarbA


    Today i am wearing a summer skirt and blouse set that i've not been able to fit into all summer. When wearing it, i've now received 3 compliments from people at work, saying that they can really *see* how much i've lost. In my head, i know it's because i'm wearing clothes that aren't real baggy (my husband constantly tells me that i need to wear clothes that "fit" me instead of something "comfortable"). It just feels SO good to hear and to see. Another peer at work also said, "If you can 'diet' with us all being under so much stress, and do such a good job of it, there is no reason i can't ... so i started last night and went out and bought some light margarine, light bread, had my tea without sugar, etc." That was also wonderful to hear.
  7. BarbA


    Thanks for that clarification! 7.5 points is WELL worth it! This will be my fourth and final recipe for my personal recipe challenge in two weeks (trying to get some new "family pleaser" recipes in) Will now be on the hunt for my week 3 recipe!
  8. I baked it in the oven ... you could probably also grill it. I had an original recipe years ago, that was similar (except for a LOT more oil in the marinade) that you used for a grilled chicken. If i did that i would probably leave the skin on while grillling then take it off before eating it. i've not done a lot of grilling skinless chicken outside, i don't know how moist it would stay?
  9. BarbA


    This looks great! i just made an original, full fat version for my family's homecoming from a week at scout camp on Saturday. The full fat version was a whopping 17 points! (But i planned for it and was able to have a serving of it ... which was a good feeling) My husband is greek, so I have a BUNCH of full fat grecian specialties - i am starting to collect some of the lower fat kind. There are two different point values and nutritional info for the turkey one. Is it 7.55 points or 5? (I'm kind of a dunce at times!) I'm going to print this out to use in a few weeks! Thanks for sharing this!
  10. Thanks Joanne! I don't say it often enough .. but i truly do value your ideas and information. Thank you so much!
  11. I was over at my mom's fixing her insulin syringes for a couple weeks. She said "Oh, next time you come i'll make you some of those ginger cookies you like!" To which i breathed in deeply and said, "Mom, how about if you make some of those copper penny carrots instead?" We started to talk about a different marinade for them, other than the one that calls for 1 CUP of oil ... and she looked and found a recipe that had the following nutritional info, for the carrots, peppers, onions and marinade. 1/2 cup - 73 calories, 3 grams fat .. no fiber listed. It was from an older magazine. (it only used a couple Tbl of oil and sugar - and half a can of tomato soup) My initial thought was to put it in some FF or low fat catalina dressing ... but we'll try her recipe first. It didn't list any fiber ... i looked up carrots .. they have 3.6 grams of fiber for 1 cup; peppers 2.3 grams; onions 1.6. Am i "safe" using 2 grams of fiber to figure out the points for the recipe? I guess it's not a huge difference .. but using 2 - 1 point, and using 1 = 2 points.
  12. Even my picky 10 yo liked this one! Chicken Oreganata - 8 points for 2 thighs 1 cup fresh lemon juice (about 5 lemons) 2 tablespoons olive oil 1 1/2 tablespoons minced garlic 1/2 tablespoon dried oregano 2 pounds skinless, boneless chicken thighs (about 8) Cooking spray 1/4 teaspoon salt 1/8 teaspoon black pepper Combine first 4 ingredients in a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours or overnight, turning occasionally. Preheat oven to 350°. Remove chicken from bag; discard marinade. Place chicken in a single layer on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 350° for 45 minutes or until chicken is done. Yield: 4 servings (serving size: 2 thighs) CALORIES 356(40% from fat); FAT 15.6g (sat 3.1g,mono 7.7g,poly 2.8g); PROTEIN 45g; CHOLESTEROL 188mg; CALCIUM 40mg; SODIUM 342mg; FIBER 1g; IRON 2.8mg; CARBOHYDRATE 8g Cooking Light, MAY 2003
  13. I bought two bags of these at Wegman's a couple days ago. I had 3 of them, and my family finished the one bag off. (Grinning - that's a good thing) I brought 3 in for my bk today at work ... along with some fruit and coffee. It was "nice" to be able to eat that, while some coworkers were having those gargantuan bagels and cream cheese (knowing that prior to WW, i probably would have had TWO of those monstrosities that those drug reps bring in! ) and not feeling "different". We got the regular and maple syrup. I like the regular best so far. Will probably try the other flavors too.
  14. i usually use my measuring cup for spaghetti and rice ... tho i know you can weigh out how much it is for ounces before cooking .. but in cooking for a whole family, it's just easier for me to measure out like that. I'll also look at the serving sizes on the back of the package and use that. For example, the Alexia potatoes i had for dinner, said 8 pieces .. or so many ounces. I simply chose 8 random pieces (Grinning - no, not the largest! ) Weighing, i have sometimes done for protein. (i.e., a 4 1/2 ounce cooked chicken breast, no skin, bone in = 3 points). Once i really have a grasp on a "normal" size chicken, i guestimate. If there only one there is a HUGE breast, i either eat part of it, or eat the whole thing and call it 5 points, if i have points for it. Steaks, i look at what the precooked weight is, to determine points. i honestly guestimate now, more than weigh ... tho i measure religiously. Isn't that wierd?
  15. Hmmmmm... my 123 Success book (the only one I have) lists it as 5 points for one cup. But i found an online food list that has it at 4 points. I pulled the Uncle Ben box from my cupboard. It's nutritional info says 1 cup cooked - 170 calories, 0 fat, 0 fiber. Which puts it at 3 points! Now i'm truly confused!
  16. One cup white rice cooked = 5 points
  17. Chicken Fettuccini, withi Chicken, Broccoli and fettucini in an alfredo sauce with caramel apple dessert - 7 Points I brought this in to work with me today, because I didn't have time to pack a lunch before coming in to work .. so i just grabbed one of the frozen meals. All I have to say is ... YUM!! The chicken fettucini was the normal Lean Cuisne Chicken alfredo ...which i like. The caramel apple dessert was awesome! Not a HUGe amount, but a nice tart yet sweet mixture of apples, and a creamy caramel sauce. It was a perfect ending to the meal!
  18. Mixed reviews on this. You get 7 caramel drops for 3 points. They were pretty good tasting. The caramel was soft, not chewy or hard, and the chocolate was Whitman's so it was ok. I only ate 3 of them for 1.5 Points. My problems with this are that 1) That i could eat the whole bag at one sitting ( 2 1/2 servings in one bag which would mean 8 points! More than i'd "spend" on a snacking spree!) 2) It's pretty high in points for 7 pieces of the candy for 3 points. Although i LOVE Chocolate ... But unless I was really craving chocolate, I'd rather use my points by sitting down to 11 of the light doritos and a bowl of salsa for 2 points. I felt like i could have just kept on eating those candies. Guess I've figured out that chocolate and caramel are my "red light" foods i need to be very careful about.
  19. Two different sections in two different stores that i frequent. Giant Eagle - they are near the already cooked and refrigerated prepared meats (i.e., the plastic tubs of manwich sauce and Taco meat ... the Hormel meat loaf, turkey breast, etc.) Wegmans - they are near the Lunchables.
  20. BarbA

    reached 10%

    Woo Hoo~~ Congratulations! What a wonderful achievement. Achieving a 10% loss is a tremendous benefit to not only your physical health, but such an emotional boost! Keep up the good work! :bcbsalute
  21. BarbA

    10% Gone!

    Congratulations!! :bcbsalute I was just reading an article that spoke of the tremendous health benefits from loosing 10% of your body weight. Great going on taking care of yourself, and staying on track of your goals!
  22. These look great! I'm going to have to go get some of that cereal. The mentioning of using PB chips made me wonder ... how about using half chocolate and half pb chips? I may try that this weekend.
  23. Hmmmmmmm... maybe I should try that next time ... then it may turn out a bit better. Thanks for the tip!
  24. Hmmmmmm..... Fruit Premade veggie trays Stuff for point-wise sandwiches - sandwich meat, FF cheeses, lettuce, onions, stuff that can also double for salads. Shrimp and cocktail sauce on the recipe boards i saw some good recipes for pumpkin muffins ... that would make a nice breakfast thing that you could do up in advance. There are some make ahead breakfast casserole recipes in the recipe section here too that would be yummy!
  25. Found another one. You could probably substitue some other acidic liquid (like orange juice, or lemon juice) for the vinegar. Grilled Cornish Hens with Raspberry Glaze - 4 points These little birds are meaty and delicate. You can also grill them in advance and serve cold--just remember to start preparations a day ahead. Foil-wrapped Greens or Charred Sweet Potatoes are nice accompaniments. Makes 4 servings 1/4 cup low-sodium chicken broth 1/2 teaspoon coarsely ground pepper 2 tablespoons raspberry vinegar 1 tablespoon seedless raspberry jam Tiny pinch ground cloves 1/2 teaspoon dried rosemary leaves, crumbled Two 1-pound Cornish hens 1 tablespoon vegetable oil In small saucepan, combine broth, vinegar, jam, rosemary, pepper and cloves; cook over medium heat, stirring frequently, until jam has dissolved. Reserve half of glaze; cover and refrigerate. Add oil to remaining half. Split hens in half lengthwise. Flatten with heel of hand and place in large dish. Pour warm glaze with oil over hens, brushing them on all sides. Cover and refrigerate overnight. Prepare grill for a medium fire, using direct method (see Cooking Methods) , placing grill about 4" above coals. Grill hens directly over coals, skin-side down 10 minutes, moving to edge of grill if they brown too rapidly. Turn skin-side up and grill 15 minutes more. Turn again; grill 5 minutes longer, or until cooked through and juices run clear when hens are pierced in thickest part with fork. Remove and discard skin. Transfer hen halves to each of 4 plates. Warm reserved glaze; spoon over grilled hens and serve. SERVING (1/2 HEN, WITH 1 TABLESPOON GLAZE) PROVIDES: 3/4 Fat, 3 Proteins, 15 Optional Calories. PER SERVING: 208 Calories, 10 g Total Fat, 2 g Saturated Fat, 76 mg Cholesterol, 83 mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 25 g Protein, 18 mg Calcium Recipe from Weight Watchers Slim Ways Grilling
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