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Charski

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  1. Hi everybody! Long time, no see. I've been absent for a long time. Did low carb all these years and it was great, but found out that menopause kicked my hiney if I didn't REALLY watch calories, so back to some of my old recipes. Quite honestly, I had forgotten how much we loved this one! To those of you who find a problem with the vinegariness (is that EVEN a word) - try using a good-quality balsamic - I still love the one that Costco sells in the big square bottle. If you are NOT a fan of vinaigrette dressings, this may not be for you though. And I think WWCarol suggested maybe trying it mixed wiht a little FF yogurt or sour cream to give it a creamy goodness if you prefer a creamy dressing over a vinaigrette. And yes, adjust to taste - if it's too much of a vinegar taste, try increasing the Splenda. Red wine vinegar is a very different animal from sherry vinegar, IMHO. Sherry vinegar has a mild nutty sweetness to it - red wine vinegar is an in-your-face vinegar - particularly the inexpensive ones. I love it, but I always temper it with some balsamic in my vinegar and oil dressings. I'm gonna whip some of this up here in the next couple of days and see if it doesn't help me get back on track! I'm still under my WW goal of 150 but at 146 my pants are a bit tight - so back to some WW basics and see if I can shake it back down to the 140 area. I still see some names I recognize here from 2003!
  2. I'm very happy to see DaVinci back on board as an advertiser, at least as of today! Please help support them by using their products - in so doing you help support BCB at the same time! Char
  3. There are low fat versions of this on this forum. I simply made a low carb salad out of it. This is SO good I don't even CARE if I eat potato salad ever again! Even DH agreed! * Exported from MasterCook * Cauliflower Salad 1 head cauliflower -- large 1 cup mayonnaise 1/2 cup sliced green onions 1 tablespoon Splenda 2 tablespoons cider vinegar 1/2 teaspoon celery seed 1 teaspoon yellow mustard 1/4 teaspoon seasoned pepper 1/2 cup red bell pepper -- chopped 12 each green olives -- with pimiento, sliced crosswise into thirds 1/2 teaspoon garlic powder 3 each eggs, hard-boiled 3 each strip bacon -- cooked crisp Separate cauliflower into large florets. Place in large pot, cover with water, bring to a boil and cook til just tender, about 5 minutes. Drain well and turn into colander. Rinse with cold water and let drain thoroughly. Meanwhile, mix together mayo, vinegar, Splenda, mustard, celery seed, pepper, garlic powder. Stir in chopped red bell pepper and olives, bacon which has been diced, and hardboiled eggs, which have been quartered and then cut into chunks. Fold together gently. Place cauliflower into a large bowl and pour the sauce ingredients over - fold together gently til well-blended. Chill well before serving. Better the next day! Description: "1/2 cup servings = 3 points, 1 carb" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 12g Fat (90.2% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 125mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Char
  4. Char's Low Carb BBQ Sauce Recipe By : Char Serving Size : 6 14 1/2 ounces diced tomatoes -- with green chilies 2 tablespoons Splenda 2 tablespoons DaVinci caramel flavored syrup 3 tablespoons apple cider vinegar 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon Tabasco sauce -- chipotle flavor 1 teaspoon dried onions 1/4 teaspoon celery seed Combine all ingredients except vinegar in small saucepan; bring to a boil, reduce heat, and simmer til slightly thickened and reduced. Add vinegar and continue simmering another 5 minutes. Use immersion blender to blend to desired consistency - I like mine very slightly chunky. Simmer until thickened, about 20 minutes. Brush on meats of your choice - really good on ribs! Description: "4 grams effective carbs per serving" 0 Points per serving - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; trace Fat (9.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.
  5. I made this last night, and while it was good, it lacked spiciness for me - however, a few good shots of Tabasco Chipotle sauce did the trick! I think my tastebuds are seriously addicted to chipotle..... :rolleyes: Char
  6. Ditto! I'd say return it for another one. I had bad luck with Rival roaster ovens - had to return 2 before I got one that worked right - 3rd times' the charm on that one... And I swore I'd never buy another Rival product. Alas, I WANTED that SmartPot oval 6 quart crockpot, bought it, and LOVE it. On low, it will finally (after hours of cooking) show some bubbles at the top, but it never boils. Get another one and try it again! And don't bother writing to Rival, I sent an email AND a snail mail about the roaster ovens and never got ANY response..... :rolleyes: Char
  7. Well I have to tell you - I tried this tonight. DH insisted that I get back on here and THANK whomever had THIS great idea! I, of course, had to TWEAK a bit - started with a large head of 'flower, cut it into florets, and cooked it with water in which I had added one small clove of garlic, slivered, and 1/2 teaspoon chicken stock flavored paste. When it was suitably tender (and next time I'll cook it a little more) I strained the liquid off into a measuring cup, and to the 'flower, I added 1 tablespoon of light whipped butter, a little garlic salt, a little onion powder, and 2 teaspoons of powdered buttermilk. I hit it with the handheld mixer, adding a bit of the reserved cooking liquid as needed. Tasted. Added some freshly ground pepper. Tasted again. Hmmmm, what's missing here? AH! A tablespoon of RF shredded Parmesan! Yep, that did it! DH must have exclaimed how good it was 10 times during dinner! Next time I will try it without the Parmesan and add some gravy to the top of it. Tonight, since we were having shrimp Scampi, I didn't want to muck up the flavors with gravy, but the Parmesan was just right! So thanks for posting this and I can see I'll be serving it fairly often around here! \ Char
  8. Joanne, I'm sure it would be fine! When I made it yesterday with the pork loin - I had trimmed up the meat the night before, rubbed it all over with chipotle chili powder (the recipe for the blend I use is under Miscellaneous) and put it in a bag and refrigerated it overnight to marinate. Then I put the whole thing into the crockpot and proceeded. I'm sure the plain would be fine too, just not as saturated through the meat with the flavors. I used the mesquite one because that's what *I* had in the freezer! Char
  9. OK, improvise time! DSS (dear stepson) is home from college. He and DH polished off the carton of FF frozen yogurt Saturday night, and decided they NEEDED dessert last night. Conversation ensued regarding a trip to the grocery store for more ice cream. I volunteered, "I could MAKE something?" DH says, "How about that pineapple pistachio fluff with the mini marshmallows?" I hadn't thought of that but why not! Well, I had pudding, I had pineapple, I had marshmallows - but NO yogurt! So I subbed 1 16 oz. carton of FF sour cream - didn't tell DH because he professes to hate sour cream! He lapped up the fluff, mmm'ing and ahhhh'ing.... This morning, I mentioned the fluff, saying it wasn't bad for having to substitute - he says, "What did you use in place of the yogurt?" and I told him! He pretends to retch, saying "No wonder it was so awful!" The big tease! So if you find yourself without yogurt, try the sour cream - I actually thought it was yummier! Char
  10. I have this in the crockpot again today, using half a pork loin, from which I trimmed all the fat and silverskin. It's already smelling good! Janice, I can't imagine what your friend was doing to the polenta to make it smell bad? It's just cornmeal! You can buy tubes of it premade and in different flavors, or you can make your own polenta "mush" and then pour it into a loaf pan, refrigerate til cold, then slice it and panfry it. I just spray a nonstick skillet with butter- or olive oil-flavored Pam, the "fry" the slices til they are golden on each side. I slice it about 1/2" thick, and it doesn't take long to fry it up. Look for the prepared tubes of it - some are in the refrigerated section (the deli section at stores around here) and some of it doesn't need refrigeration before opening. You may have to ask for help finding it at your market! Char
  11. DH declared this "the best thing he's eaten in a while!" Crockpot Chipotle Pork Tenderloin 1 Hormel's Mesquite marinated pork tenderloin, 1.5 to 2 pounds 1 14 oz. can diced tomatoes with green chilies 2 cups Chipotle salsa (Safeway makes a good one) 1/2 cup chopped onion Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours. Meat will be extremely tender! The meat is 1 point per ounce. The sauce is 0 points! Great with bulgur, whole cooked grains, or panfried polenta. (Count points accordingly for the side dish you select.) Easy, smelled GREAT when I got home, and dee-licious. Char
  12. And by the bye, you can UNCOUNT your onion - the 1 point is for a cup of COOKED onion, measured AFTER cooking - which is a LOT more onion than a cup of raw onion which you then cook. It takes a lot of chopped cooked onions to total 1 cup. Try it - chop a cup, cook it, then measure it - depending on how much it cooked, the volume will be half or less of what you started with! Char
  13. I made a "version" of this last night and it was good! I used 12 oz.plain ol' water, 4 squirts DV sugarfree cola-flavored syrup, and 2 cups chipotle salsa. Blended it all together and nuked for a few minutes. Tasted. Decided it was a good "sweet & sour" base so I sauteed some onions and sugar snap peas and yellow bell pepper, cut in squares, in a sprayed nonstick skillet for a couple minutes; added some soy sauce and rice vinegar to the sauce; threw in about 1/2 cup of leftover crushed pineapple and its juice; added that to the sauteed veggies and simmered briefly, then added 1 package of Trader Joe's meatless meatballs and simmered just til they were hot through. Made a BIG serving for 5 points! I had leftover sauce & veggies, so added a sliced chicken/pesto sausage to it and will have that for lunch. Mmmm! Char
  14. Carol, you sweet-talker! Maybe I'll try it this weekend...not promising though! Char
  15. OK, how come *I* have to be the guinea pig?! When I open my jar of roasted red peppers I'll try it! Char
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