Jump to content
Health Discovery Network


  • Content Count

  • Joined

  • Last visited

Posts posted by modswag

  1. 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.

  2. 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.

  3. 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").




    But try it, it's different!

  4. 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.

  5. 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?

  6. 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.

  7. Haven't tried these, but thought I would post them for future reference:




    4 ripe, medium avocados


    4 c. vegetable broth


    2 c. cultured buttermilk (ff to make it CORE)


    ½ to 1 tsp. ground cumin




    dash hot pepper liquid


    3 tbsp. minced fresh cilantro


    Peel and seed avocados and put them in the food processor (or blender) with 3 cups of the broth; blend or process until smooth. Transfer to a glass or ceramic bowl and stir in buttermilk and remaining broth, then add cumin, salt and hot pepper liquid to taste.


    Place an avocado pit in the soup to prevent browning. Cover and chill for up to 2 to 3 hours. Serve (without the pit) garnished with cilantro.






    3 large, ripe avocados


    2 tbps. lime juice


    4 c. vegetable broth


    ½ to 1 c. mild green chile salsa




    2 tomatoes, cored, peeled, seeded, and chopped


    4 tbsp. minced cilantro


    Peel and seed avocados. Place in a food processor or blender with lime juice and 3 cups broth; puree or blend until smooth. Transfer to a glass or ceramic bowl and stir in remaining broth. Add salsa and salt to taste. Stir in tomatoes, and add more lime juice, if desired.


    Place an avocado pit in the soup to prevent browning. Cover and chill for up to an hour. Serve (without the pit) garnished with cilantro.

  8. I have to say, I wanted to like these and I don't really.


    Lots of aftertaste. At first the pudding part of it was really strong, like I was eating some kind of grain cereal mixed with pudding. And the texture is way off, really grainy. Maybe I need to try a different recipe?


    Maybe I can pass them off at the party we're having tomorrow. I don't know if I can eat an entire batch of these, I doubt I'd ever want more than one per day and I have 16.

  9. I skipped the paprika, but all the other herbs and spices were there. I used two cans of chicken broth and added a smear of canned pumpkin I had leftover along with the babyfood. I also added some lemon juice, and added lemon zest to the couscous I served it over. This was a good recipe. Maybe not something I'll crave, but it was nice to try a different combination of flavors.


    Thanks Suzie!

  10. I made this on Friday. I'm not used to meat in my pasta e fagioli, but it was satisfying. I too added more parsley, basil, pepper and garlic. Today I added a sprinkle of shredded ff mozzarella and that melted in made it even better. I'm used to a lot of parmesan in my pasta e fagioli, so that helped it taste more authentic to me. I'm glad it made so much, I have some for the rest of the week.

  11. Name ?: Erin

    Where ?: Charlottesville, VA

    Married ?: DB (2 years and counting)

    Kids ?: not yet

    Occupation ?: college senior/tech support

    Sports ?: kayaking, yoga, pilates

    Hobbies ?: cooking, reading, stand-up comedy, films

    WW history ?: Lost 40 pounds during long summer of 05 on Flex, maintained basically for awhile, gained and lost same 10 pounds during various holiday times, got fed up with Flex, went dangerously off plan (gained 15 lbs) and then switched to Core.

  12. Man, this is delicious. Total comfort food. This definitely doesn't taste low fat! New favorite core pasta recipe! Y'all gotta try this.


    I added a few dashes of Worchestire sauce and oregano. I think it would be great with mushrooms added but I didn't have any on hand.

  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.