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Everything posted by Charski

  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
  16. Ah, whole squid. Well, I pull out the quill and the "guts" and I discard the tentacles (because DH won't eat 'em) and then I stuff them with a mixture of shrimp, sauteed chopped onions and mushrooms, and a little bread crumbs and an eggwhite. Then spray them with olive oil flavored Pam and bake til tender. They're very low point that way and pretty dang tasty! I also will clean them as above, split one side to make a "squid steak", tenderize them (I have this neat device that has a single line of very sharp little blades, it's spring-loaded and works great, but you could also use a meat tenderizing mallet) and dip them into beaten eggwhite, then seasoned dry bread crumbs, and pan saute in the olive oil flavored Pam just til lightly browned. Too much cooking and they're like little sheets of rubber! The big thick steaks, should you ever get any, are great also dipped into the beaten egg white and breaded, then put onto the George Foreman grill for 3-4 minutes. Those are my favorite. I buy them frozen at Trader Joe's. HTH! Char
  17. Is it the small thin steaks, the larger oval thick steaks, rings?? Let me know what you got and I'll see what I can do to help you out! Char
  18. You are right when you say they are not significantly different in CALORIES from the regular candy of the same size. HOWEVER - what IS different, is that because they are sweetened with Splenda, they do NOT have any profound effect on your BLOOD SUGAR LEVELS. For me, this means I CAN eat a couple of them and NOT get the "sugar heebie jeebies" that regular sweets seems to give me, causing me the peak/crash syndrome that makes me want to eat MORE MORE MORE of them! So to each his own, as usual, but I am planning to keep some of these around for those times when I really want some chocolate, but NOT the sugar. Char
  19. MUAHAHAHAHAHAHAHA!! Vreeep! Vreeep! Vreep! (That's the noise from that crazy Psycho movie, right?) No, Cheryl, SHE is a very nice lady from India. So get your booty in gear! Char
  20. One of my patients manages a Super 8 - I'll get you a deal! Ah, a gadget gals good time then! No kids, no DH. But NO CREDIT CARD?!! Aaacck! OK, we'll have fun with CASH then!! Char
  21. Cheryl, July here is a slice of heaven! If you like coastal weather that is.... It can be 80 one day and foggy the next, but it's always beautiful no matter what, and it's NOT humid! So get yourself some Valium and get that plane ticket. The Hyatt is literally down the street from my house, and hey, if DH likes golf, have him tag along - we got the BEST golf in the world here! (OK, so I'm prejudiced, but I know a lot of folks who would agree. 'Course, *I* don't play! ) How about taking a thermos full of Mockaritas on board with you? That ought to do it!! Char
  22. Got this from Dr. Weil's this morning - sounds yummy! DrWeil.com Red Pepper Vinaigrette This salad dressing is nothing like your basic vinaigrette formula – but you’ll soon want to use it nearly every day. The classic vinaigrette is made with 3 parts oil to 1 part vinegar. As you can see, this version has no oil in it at all, making it extremely low in calories. But don’t worry – it’s very high in flavor. Once you’ve tried this and our Creamy Salad Dressing, I’m sure they’ll both become your basic everyday staples for salad. And you can never eat too much salad! 1/4 cup apple juice 1/4 cup cider vinegar 2 tablespoons chopped onion 2 cloves garlic, chopped 1/2 teaspoon dried whole oregano Pinches of rosemary and thyme 1/2 teaspoon dry mustard powder 1/2 teaspoon paprika 1/2 of a roasted red bell pepper 1. Combine all ingredients in a blender container. Blend to mix thoroughly. Serves 8 Nutrients Per Serving Calories: 8.5 Protein: 0.1 grams Fat: 0.0 grams Saturated Fat: 0.0 grams Monounsat Fat: 0.0 grams Polyunsat Fat: 0.0 grams Carbohydrate: 2.2 grams Fiber: 0.1 grams Cholesterol: 0.0 mg Vitamin A: 266.4 IU Vitamin E: 0.1 mg/IU Vitamin C: 12.5 mg Calcium: 3.3 mg Magnesium: 3.0 mg Char
  23. These little Hershey bars are also made with Splenda. They are the same as the little Hershey bars you can buy in the bags - you know, the little Mr. Goodbars, Krackels, Special Dark et al. This particular "bucket" had the Special Dark, the Milk Choc. with Almonds, and then the little Reese's Peanut Butter Cups - the two ate I were indistinguishable from the "real thing" - hope that helps ya, Carol, you NEED to find these! Do you have Walgreen's up there? They had an ad in our Sunday paper, two bags of these things for $5 - and from the ad it looked as if the bags had ONE flavor in them. YUM YUM! Char
  24. CHERYL BUDDY!!!!! Oh my gosh, I am weeping tears of joy for you! Well, not really - but I'm giggling out loud because I'm SOOOOO HAAAAAPPY!! But truly, I think you should spend half that $500 on a plane ticket out HERE, then I will personally escort you to the finest shopping that Monterey and Carmel have to offer! Whaddya say, Buddy??? Is it a DATE!??? Love ya, Girl, and truly I am SO PROUD FOR YOU! Char
  25. Little story - a patient was just looking through the candy dish on the reception counter. He said, 'Oh, I can't have these, they aren't sugar free.' So I dug some sugarfree candies (hard ones, made with Splenda) out of my desk drawer and offered him some. He looked at the carbs and said, 'Nope, too high! Have you tried the Hershey's Sugarfree yet?' I told him not yet, but that Walgreen's had them on sale, I thought I might go get some to try out. He said that Costco had a square plastic container of them, mixed, for $6 - I said I'd be on the lookout for them! Well, 20 minutes later, here he comes, with a tub of Hershey's Sugarfree! :eek: How nice is THAT? We have the BEST patients! Anyway long story short, these are very tasty. In the container was a mix of Milk Choc. with almonds, Reese's, and Special Dark. I tried one of the almond and one Reese's - and could NOT tell the difference between that and regular. Not bad! I counted them at 1 point each for the 2 I ate. I won't usually spend 4 points on candy, but may be tempted by the 5 for 4 points! I just hope they don't turn into a "red light food" - :rolleyes: Char
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