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Everything posted by BarbA

  1. I do it "italian" style .. 1. seasonings - salt, pepper, oregano (garlic if you like it) 2. Lemon over the fish 3. canned artichokes 4. either crushed tomatoes or a little tomato sauce, season this a bit too 5. a few kalamata olives sliced sometimes my boys like those canned white potatoes in there, i usually make rice for myself. The tomato sauce keeps it all very moist.
  2. 1. SHrimp and cocktail sauce is always low pointed 2. Here's a link to a great taco dip/7 layer dip http://www.healthdiscovery.net/forums/showthread.php?t=161597 3. Feta and Spinach Dip http://www.healthdiscovery.net/forums/showthread.php?t=171745 4. A whole bunch of low pointed appetizers http://www.healthdiscovery.net/forums/showthread.php?t=106503 5. Hard boiled eggs/devilled eggs 6. Fruit tray/veggie tray/turkey pepperoni 7. Low pointed chili that's in the soup section
  3. Just found them at wegman's today. Looking forward to trying these.
  4. This may be more of a meatless main dish to have with a salad or a bowl of soup. not sure where to put it. But sounds wonderful on a crisp fall night. Bacon, Cheese and Spinach-Stuffed Potatoes 2 (8oz) baking potatoes 2 cups baby spinach leaves 1/4 cup fat free sour cream 1/4 tsp salt 1/8 tsp black pepper 1/4 cup diced Canadian bacon 1/4 cup reduced fat shredded sharp Cheddar cheese Pierce potatoes with a fork. Arrange on paper towels in microwave oven. Microwave on high 10 minutes or until tender, turning potatoes after 6 minutes, let stand 5 minutes. Arrange spinach in a large microwave safe bowl. While potatoes are standing, cook spinach at high 45 seconds. Cut each potato in 1/2 lengthwise and scoop out pulp, leaving a 1/4" thick shell. Add spinach and next 4 ingredients to potato pulp. Mix well. Arrange potato shells on a shallow microwave safe plate. Fill with mixture. Sprinkle with cheese. Microwave on high 1 minute or until cheese melts. Makes 2 servings
  5. The web site i got it from (a WW leader) cited it as 4 points for 2 cakes plus salad. When i ran it through master cook, it came up with 5.7 points for the 4 servings. If someone gets a different answer, please feel free to comment. Sounds good! Crispy Crab Cakes 1/4 cup fat free mayonnaise 1 egg white 1 tsp Dijon mustard 1 tsp Old Bay seasoning 1 tsp Worcestershire sauce 3/4 lb imitation crab meat chopped 1/2 lb medium peeled and deveined shrimp chopped 3/4 cup fresh whole wheat bread crumbs 1 Tbsp olive oil 5 oz bag mixed spring greens 4 lemon wedges Preheat oven to 350. Combine mayo, egg, mustard, Old Bay, and Worcetershire sauce in a large bowl, beating with a whisk until blended. Add the crabmeat and shrimp and mix well. Add the bread crumbs, stirring until blended. With lightly moistened hands, form the mixture into 8 (2 1/2" ) patties. Heat oil in a large skillet over medium high heat; add patties and cook until lightly browned 3-4 minutes each side. Transfer to baking sheet and bake 8-10 minutes. Arrange cakes on the greens and serve at once with lemon wedges. Makes 4 servings (2 crab cakes & 1 cup greens) @ 4 Points each serving or CORE + 1 Point each
  6. Hamburger Corn Pie 1 95% FF hamburger 1 small chopped onion 1 clove minced garlic 2/3 cup salsa 1 can (14.5 oz) diced tomatoes 1 can (15.25 oz) whole kernel corn, drained 1 can (15.25 oz) red kidney or black beans, drained & rinsed 1 can sliced olives (10 ounce can) 1 cup cornmeal 1 cup skim milk 2 eggs, beaten 1/2 cup chopped green onions 4 oz. fat-free shredded cheese Brown meat with garlic and onion. Remove any fat; add salsa, tomatoes, corn beans and olives to meat. Mix together and put in casserole dish. Mix cornmeal, milk and eggs in a small bowl. Pour cornmeal mixture on top of meat mixture. Top with green onions. Bake uncovered 50-60 minutes at 350 degrees. Add cheese for last 15 minutes of baking, returning to oven to allow to melt. Options: 1 packet of taco seasoning instead or or in addition to the onion/garlic. Serve with fat-free sour cream. (add your points) Use olives as a garnish instead of adding to mixture. Makes 8 servings Per Serving (excluding unknown items): 317 Calories; 8g Fat (23.4% calories from fat); 25g Protein; 35g Carbohydrate; 8g Dietary Fiber; 86mg Cholesterol; 764mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
  7. Shepherd's Pie 1 tbsp canola oil 1 medium onion, finely chopped 2 large carrots, chopped 1 pound extra-lean ground beef (i put in 95% FF in mastercook) 2 tbsp Worcestershire sauce 2 tbsp tomato paste 2 tsp dried mixed herbs 1 cup fat-free, reduced sodium beef broth 1 cup frozen peas For the topping: 2 pounds Yukon Gold potatoes, peeled and cut into 1-1 1/2" pieces 1/2 cup fat-free milk (i put in 1/2 cup fat free evap milk for same points) 1 tbsp. light butter In large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add WOrcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more. Tip: If sauce seems too watery for your liking, combine 1 tsp. of cornstarch into 1/8 cup water and stir into beef mixture. While meat mixture is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season as you'd like. Pour meat mixture into an 11x7 baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese for additional points Makes 6 servings @ 6-Points or Core + 1 1/2 Points Per Serving (excluding unknown items): 318 Calories; 7g Fat (18.7% calories from fat); 25g Protein; 39g Carbohydrate; 4g Dietary Fiber; 45mg Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
  8. 1. maybe look under the "product reviews" section - there will be some low pointed finds that other buddies have discovered. Kashi and south beach have some good frozen entrees too. http://www.healthdiscovery.net/forums/forumdisplay.php?f=51 2. There are the progresso soups that would be heat and eat ... 3. Whip up a batch of eggbeaters with veggies - warm and satisfying - but would entail a bit of cooking. 4. Nuke a couple fat free hot dogs and some low pointed chili or baked beans 5. Pre-mixed salad, with some grocery/deli already roasted chicken strips, with ff dressing. 6. actually, a deli chicken is a good "go to" meal, strip off the skin and you've got a nice meal. 7. You could freeze an extra portion of a meal you've cooked, so that it's ready to go into the microwave and defrost for those days you don't feel well, or don't have the time to cook.
  9. It should work for everyone. I don't pay or have eTools. I just googled it and came up with the link. It's a neat article and cute interactive activity.
  10. Some alcoholic beverages are deceiving ...ok ... most are! Here is a link to a ww article on it so you can make informed decisions that fit into your plan. It's got a cool little comparison of a lot of different types of traditional cocktails http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=47521&sc=3030 Wine ... alternating drinks with water or diet pop are good strategies. Some people have to be careful how much they drink, or the lesening of inhibitions makes staying OP munchie wise more difficult when you're out!
  11. THe NI i found for 96% lean ground beef is 4 ounces = 160 calories, 4.5 fat, 0 fiber = 3.6 points - rounded up to 4.
  12. Crockpot Breakfast - 5 Points 1 Bag Ore-Ida Frozen Potatoes O'Brien (28 oz.) thawed slightly 1/2 Cup Diced Onion 1 Pound Lean Ham, diced 2 Cups Fat Free Shredded Cheddar Cheese 1 Cup Skim Milk 3 Cups Egg Substitute 1/2 teaspoon Salt 1 teaspoon Pepper 1. Spray crockpot with non-stick cooking spray. You will make three layers. Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3 of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two more times ending with the layer of cheese. Beat together the egg substitute, milk, salt and pepper; pour it over the layers in the crockpot. 2. Cover and cook on low for 9-10 hours overnight. Cut into 8 wedges when ready to serve. 3. Per Serving: 250 Calories; 3g Fat (10.9% calories from fat); 31g Protein; 22g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 1414mg Sodium. Exchanges: 0 Grain (Starch); 8 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat. WWP: 5
  13. BarbA

    Iced Coffee

    McDonald's "normal" iced coffee has some kind of cream/milk and syrup with it. But it is NOT premixed! So I ask for an iced coffee - and specify "no milk, no cream, no syrups, no sugar, just coffee and ice" ... and get the plain coffee over ice. It's yummy!! But if you wanted it with the SF syrups, you could order it with "no milk/cream, and SF vanilla syrup". That would be 0 calories/fat A few select McDonalds have the select/specialty coffees that give you a little more variety in terms of lattes, cappuccinos, etc. So the NI on the SF iced coffees would include the calories/fat for their cream/milk.
  14. I just did a yahoo search entering. Carlos o'kelly nutritional info and got a couple links to some sites. One was *the daily plate*. Not sure if your particular item is there but may give you some good comparisons.
  15. BarbA

    Iced Coffee

    http://app.mcdonalds.com/countries/usa/food/nutrition/categories/SpecialtyCoffees.pdf http://www.mcdonalds.com/app_controller.nutrition.index1.html The restaurant's website can be a minefield LOADED with info to help us make good choices!! Did you mean iced coffee? (With cream or without) Their new Iced lattes available at some restaurants? Size? Just peruse the grids on the links and find what you were looking for! I've got these (and other fast food restaurant's) menu's with NI printed out and in my car, so if i get stuck I can make a wise choice.
  16. BarbA


    I've noticed the same thing ... could be for many reasons: Slower metabolism with age Not following the program closely enough (weighing, measuring, journaling, etc). Any meds you're on Changes in activity levels I'm trying to turn this around into a motivator for me. Whereas in my 20's I was able to drop 20 pounds like that (insert snapping fingers icon here) ... it is now taking me more time and effort . So in order to NOT have to repeat losing ANY weight yet another time, I want/I need/I WILL make this my last time on WW. ANd I"ll CONTINUE my WW lifestyle after i hit goal It's hard when our bodies don't magically shed the weight when we are psyched and ready to start losing it. My first week back on WW, i lost "only" 1.6 pounds. My second week i lost 5. There isn't always a rhyme or reason as to when our how fast our bodies are willing to "give up" the weight. Why don't you try posting some of your daily menus .. we have some GREAT experts here that can look at what you're eating and help tweak it a bit (I'm not that expert, but there are a LOT of others who are!). Water .. heathy 8's, weighing, measuring, journaling, exercising ... all that is important. Just stick with and work the program .. and the program will work for you!!
  17. Slow Cooker Cube Steaks - 6.3 Points 20 ounces cube steak, Each steak 4 ounces each 1/2 whole onion, thinly sliced 1 can 98% Fat Free Cream of Celery Soup 1/2 can water 1 package lipton Beefy Onion Soup Mix 16 ounces canned tomatoes, with onions 1 package Simply Potatoes - Homestyle Slices Salt, pepper, Parsley (Other seasonings as you like it) I put the first 2 things in the crock pot and seasoned them. Mixed the soup, water, soup mix and tomatoes together. Poured half over the cube steaks. Added the simply potatoes on top and covered with remaining gravy. 10 hours on low, last hour on high to fully cook the potatoes. Servings: 5 Per Serving (excluding unknown items): 279 Calories; 15g Fat (53.1% calories from fat); 24g Protein; 7g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 362mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 1 Fat The boys liked the potatoes. but next time I'll probably make mashed potatoes or rice, as the gravy was wonderful! thanks for the idea!
  18. BarbA

    Search Forum

    Hip Hip Hooray!!! i was SO missing the search forum, and new post search!!
  19. Just bought some cube steaks today so I can make this ... crockpot will be going tomorrow morning. I think i'll make it with the peppers, onions and can of diced tomatoes. Thanks!!
  20. Didn't sound like what you wanted, but was on a WW leader recipe thread http://members.cox.net/debilost43/Tuna%20Patties.htm Tuna Patties 1 box Stove Top Stuffing, any flavor (Savory Herb is great) 2 (6-oz) cans of Tuna in water, drained and flaked 1 c. 2% Reduced Fat cheddar cheese 1/3 c. reduced calorie mayo 1/2 c. Vegetables of your choice (good choice is 1/4 c. onion and 1/4 c. shredded carrots or zucchini) 3/4 c. water Mix together dry stuffing mix, tuna, cheese, mayo, veggies and water. Refrigerate for 10 minutes to allow the mixture to firm up. Heat large non-stick skillet over medium heat and spray with cooking spray. Take 1/3 c. of mixture and form into a small patty. Cook patties in batches of 4 or 5 for 4-5 minutes on each side. Serve alone, or atop a small hamburger bun or on a toasted English muffin. Makes 12 patties at 2 points each or Core + 1-Point.
  21. Just found this one, I'm not sure of it's date of origin ... you could probably add the green pepper in. I didn't run the NI through Mastercook, it is as i found it online. No cottage cheese in this one .. but you could add some in, perhaps in place of the egg whites, it would help bind it together. You'd need to refigure the NI in that case. Tuna Patties 2 (6 ounce) cans water packed tuna, drained and flaked 3 egg whites 3 tablespoons seasoned dried bread crumbs 4 scallions, thinly sliced 2 tablespoons minced parsley Black pepper to taste In a medium bowl, combine the tuna, egg whites, bread crumbs, scallions/onions, parsley and pepper. Shape the mixture into 4 equal patties. Spray a large nonstick skillet with nonstick cooking spray and preheat it. Add the patties and cook until golden brown and heated through (approximately 5 minutes on each side). Makes 4 patties. Per Serving: 137 cal, 1g tot fat, 0g Sat Fat, 32mg Cholesterol, 462mg Sodium, 5g total Carb, 1g Fiber, 26g Protein, 24mg Calcium 3 WW points
  22. What I usually do in recipes like this, is to look at the dish (if it's a skillet or a baking pan), and take out the proportion that is listed. In this case, I'd just look at the skillet, draw a little imaginary line down the middle with my spoon, and then take one third out of the remaining side.
  23. Let us know how it turns out! I picked up a package of cubed steaks in the grocery store just last week and was thinking about getting them, but was worried about the same thing - toughness.
  24. Just fixed these tonight. They were WONDERFUL! Recipe posted is the original recipe. I actually just made it for one tonight using a half pound of scallops. I added a little more lemon juice than called for, only 1 tsp of oil and omitted the garlic. Then reduced the pan drippings a bit. Yum!! My alterations made it 5.5 points. * Exported from MasterCook * Citrus Scallops 4.1 Points Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Fish And Shellfish Oct '97 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon grated orange rind 1/2 teaspoon sea salt 1/8 teaspoon fresh cracked pepper 2 garlic cloves -- minced 1 tablespoon olive oil 1 tablespoon chopped fresh parsley Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; sauté 4 minutes or until scallops are done. Top with 1 tablespoon parsley. Serving Size: 5 ounces scallops Source: "Cooking Light, October 1997, p.146" Copyright: "© Cooking Light" Yield: "20 ounces scallops" T(Cooking Time): "0:04" - - - - - - - - - - - - - - - - - - - Per Serving :185 Calories; 5g Fat (23.3% calories from fat); 29g Protein; 5g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 542mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. Serving Ideas : You can serve these scallops over soba noodles. Nutr. Assoc. : 4861 0 0 0 0 0 620 0 0
  25. http://www.thedailyplate.com/nutrition-calories/food/costco/broccoli-salad?utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_foodarticles&ref=yssp I don't have the package, but I found the following NI on The Daily Plate for the salad 1 cup would equal 2.2 points. If someone has the package and it has different NI, i'd go with the package for sure. Nutrition Facts Serving Size: 1 cup Amount per Serving Calories 120 Calories from Fat 45 Total Fat 5g Saturated Fat Monounsaturated Fat 0g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 5mg Sodium 310mg Total Carbohydrate 13g Dietary Fiber 3g Est. Percent of Calories from: Fat 37.5% Carbs 43.3% Protein 16.7% http://www.calorieking.com/foods/calories-in-salads-eat-smart-broccoli_f-Y2lkPTIyOTE1JmJpZD0xMzEwJmZpZD0xMzc1NzAmZWlkPTI4MTIwMjQ3NiZwb3M9MSZwYXI9JmtleT1jb3N0Y28gYnJvY2NvbGkgc2FsYWQ.html HOWEVER: Calorie King has the NI as 1 cup = 130 cal, 6 fat, 3 fiber. 2.5 points
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