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10 Good
  1. I made this with a little fresh garlic, no chives, a little less (regular) cream cheese and a little more of the sour cream. It was really tasty, even DB liked it and was surprised it was WW. Very tasty on crackers and sandwiches.
  2. It was really pretty good. I'm not usually a fan of normal bread puddings that have raisins and are goopy, but this one was moist but still had a nice browned top. I put it in a glass pie plate, so it was thin. I just scooped it all out into a bowl. If I have extra bread to use up that I don't want to make sandwiches with, I'll try this again.
  3. I only had one banana so I made a half batch, because I wanted to try it asap. I also used unsweetened applesauce, and a 50/50 mix of light brown sugar and regular splenda. I also add a dash of nutmeg. We'll see, I've been trying more low-point baking lately. The blueberry bread pudding was great, but I love banana bread.
  4. Mine is in the oven right now. I used frozen mixed berries instead of blueberries because that's what I had on hand, and one whole egg because I didn't have egg substitute. I hope it's as good as everyone says!
  5. My roommates and I made this last weekend. Not what I was expecting, but very tasty. Until we burned the bottom. Then we had to try to fix it, mostly by adding a lot more spices, cilantro, lime juice and coconut milk (to their portion, I kept mine "light"). Sigh. But try it, it's different!
  6. I'm not on Flex and it would probably be faster to run through a recipe builder, I'm bored so I'll give it a shot. Each packet of ramen noodles has 8 points, so that's 16 in noodles. The cup of sugar is 15 points, but you could sub Splenda maybe. If you half the dressing that would be half the sugar, or 7.5 points. The oil has 57 points, half dressing would be 28.5. The almonds have 20 points. So the entire recipe, with half dressing, has 72 points in point-able items. If you pointed it out per serving trying to add in the fiber of the cole slaw mix to lower the points, that might "help." I'd say use splenda, half or less of the almonds, half or less of the oil for the dressing, no sunflower seeds, and definitely no breaded chicken tenders.
  7. I had loose Splenda, not packets so I estimated the amount that would be in packets (and I don't use them often, I should have looked it up) and it obviously wasn't enough. They definitely aren't sweet enough. Not a bad flavor but so dense it was almost dry... like I needed a gulp of milk with each bite. Do you leave it out like a bread/pastry or keep it in the fridge?
  8. You could make this almost Core (extremely negligible points for the mix) if you used ff buttermilk and ff mayo.
  9. Just came out of the oven, I'll post what I think of it when I try it. I really can't believe it says 4 servings, this thing is big! ... I'm probably cutting it into 8.
  10. Wow they've got some gourmands over there. Can't wait to try some of these.
  11. I drained my beans, yes. I can't imagine it needing any more liquid.
  12. This was very tasty. Here were my tweaks, mostly based on necessity: 1 small can diced green chilies in place of the green pepper no chicken bouillon in the corn meal rinsed black beans instead of kidney no added salt only 1 T oil instead of 4 t I also wish I had added more garlic, the bites when I got a piece of garlic were the best. Also, I had to use regular canned corn instead of no-sugar added. For those of you who might as well, know that my can had 7 points in it total, so I counted 1 point per serving (technically less than 1 point in 8 servings, but I want to be safe). I have visions of an Italian Polenta Pie dancing in my head, with the Core Italian sausage recipe, Italian canned tomatoes, and maybe green beans and/or spinach.... I'll post it if I ever try it, but I'm going to be eating this for awhile.
  13. I need to bump this because I'm going to try it tonight, I think.
  14. http://www.healthdiscovery.net/forums/showthread.php?t=146584 Here's the link to the Main Core thread with the recipe.
  15. I don't see any reason why you couldn't. You might need to add more water because bulgur takes more water per part than brown rice. But I think 50 minutes would be long enough for it to reconstitute and not be crunchy.
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