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Charski

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Everything posted by Charski

  1. I'd like to try this one too - any idea what size that package of dried cranberries should be? By weight would be nice or however many cups it should be.... Thanks! Char
  2. I just bought some nice sweet purple grapes so will have to try this...finally! Char
  3. These sound tasty! I bet you could also add finely chopped cooked broccoli or spinach, squeezed dry, to this to extend it a bit and lower the points even more. Thanks for posting this one! Char
  4. Shannon, LOL! Well, you could always skip the curry powder in this one if you're worried they won't like it! It really should be 4 minutes. I haven't tried it yet myself but thought it looked GREAT and didn't want to lose it so posted it here. If you make if first, let me know, and I'll do likewise!! Char
  5. 1/2 cup FF chicken broth 2.5 pounds boneless, skinless chicken breast, cut into 1 inch pieces 1 20 ounce bag frozen chopped spinach 1.5 cups 0 Fat Marinara Sauce (I love Trader Joe's FF Mushroom) 1 tablespoon mild curry powder (more if you like) 1/2 teaspoon salt, or to taste Place chicken in 6 to 8 quart pressure cooker. Pour broth over chicken. Add frozen spinach over chicken. Mix curry powder into marinara sauce; pour over spinach. (Do not mix!) Lock lid according to manufacturer. If using a digital PC, set to High pressure. If using stovetop PC, bring to high pressure over high heat, then reduce heat to maintain high pressure; cook 4 minutes. Quick-release the pressure according to manufacturer's directions. Remove lid, taking care to let steam escape AWAY from you to avoid burns (I always open my digital PC with oven mitts on my hands - one time of steam-burning my thumbs was enough! :rolleyes: ) Stir well and adjust seasonings to taste - add more curry and/or salt if desired. Serve over rice or bulgur (points not included in this recipe.) Makes 6 servings, approx. 5 points per serving NOTES: I only count the points for the cooked chicken in this recipe - the TJ's Marinara is 0 points per serving. Char
  6. Well, Balie, my buddy - DH gives this his highest approval rating - "It's a KEEPER! Add it to the favorite meals list!" Of course I HAD to tweak a bit here and there - substituted a cup of TVP rehydrated in double strength chicken broth for the chopped chicken; and used myzithra cheese in place of the Parmesan (it has more flavor than most Parmesans do) - and used the part-skim ricotta. I did use the spinach though. The eggroll wrappers are GREAT with this! Mine made 19 manicotti, I still called them 2 points each though! Thanks, this one is really yummy. Char
  7. I made this today, out of desperation - I was PLANNING to make a big pot of chili BEANS but the cupboard was BARE of dried beans! :eek: However, there was a pound bag of lentils so I thought, well, I'll give it a try.... Of course, I had to "tweak" it to MY liking - we don't care for corn in our chili, so I left that out; added a chopped orange bell pepper, and two cups of dry TVP; omitted the taco seasoning and used a tablespoon of chipotle chili powder, a tablespoon of unsweetened low fat cocoa powder, some cumin and some coriander and a tablespoon of oregano - and maybe a couple other things, who knows! Anyway all I can say is - WOWEE ZOWEE! I may NEVER make "bean" chili again! And further, it was DONE, start to finish, in just over an hour. Try THAT with dried beans! DH said, "Add this one to the 'make frequently' list!" His highest praise..... Char
  8. Anna, I haven't made this one yet, but based on the volume of the other ingredients AND the size of the pan called for, I'd say it's 3 8 OUNCE packages.... Anybuddy who has made this, can you help out??? Char
  9. To the TOP for Kimba! Char P.S. - I made this last time with yellow cornmeal/polenta - it's good either way!
  10. EWWWW! A PB experiment in the fridge! Linda, tap water has all kinds of little nasty organisms in it, so it wouldn't surprise me if that's where it came from. Even filtered water doesn't get all that stuff out. You could try using distilled water though - that has been boiled, so should have killed any "critters" that were in there. Or you could boil up the water first and let it cool. Char
  11. I love it too, I've done swordfish, salmon, shrimp, scallops - they all come out great - you have to be careful not to overcook though! I peel the big shrimp, put them in a ziploc bag with various spices (whatever I'm in the mood for - cajun, Mexican etc.) and shake them up good, then put them in a single layer on George, slap down the lid, and in less than 2 minutes they are cooked perfectly! Scallops too. Yummy. If you've ever made my Balsamic Reduction salad dressing (see under Miscellaneous recipes) it makes a great baste for fish in George - just brush some on each side, sprinkle with sesame seeds if desired, and grill. Char
  12. Charski

    PIE CRUST!!!

    Danielle, post your recipe in Cybergranny's Mess Hall and we'll take a peek at it for you! Char
  13. Hey Kimba! This sounds yummy. BUT - either I'm going totally blind, or there AREN'T any mushrooms in the ingredients listed? Could you check out your recipe again? I LOVE mushrooms. I'd wing it, but hey, inquiring minds need to KNOW! Char
  14. I finally got around to the experiment I had in mind on this one today! It turned out pretty well. I may go back and add some Splenda or some DV syrup just to punch up the flavor a little - it's definitely more "bland" than regular PB, but at 1 point per tablespoon, not unacceptable! I started out with 193grams freshly-ground PB (from the PB machine at Whole Foods) and put that into my food processor (a little less than a cup, I'd say) To that, I added 2 tablespoons of flax seed meal and 2 tablespoons of psyllium husk - turned on the processor and slowly incorporated a cup of water into the mix. It made a total of 2 cups of finished "whipped PB" and the numbers, for one tablespoon, are: 52.58 CA, 3.2 fat, .8 fiber, 1 point per tablespoon. It's chillin' now but I'll try some on toast later and see how it tastes after it's had a chance to "rest" and blend the flavors! Thanks, Louise! char
  15. Oh BOY, did THAT make my mouth water! Thanks, I'll have to give it a try! Char
  16. Hey buds! Well to me it tasted wonderful. My Dad, the mincemeat connoisseur of the family, really loved it (of course I didn't TELL him it had TVP in it - some things you just shouldn't tell to your 77 year old tradition-lovin' daddy!) and even my mother, who ISN'T a mince pie lover, had a piece and said how good it was! Now to ME, the Grand Marnier really added the flavor punch it needed - the original recipe didn't call for it but the mince tasted a little "flat" to me, so I added it in and yup, that's what it needed, IMHO. The points listed are for the filling only. I used a traditional pie crust because it was going to a Thanksgiving dinner. I haven't tried that 1 point crust that's posted here yet but I bet it would be fine, or even use Peach's trick of a whole wheat tortilla. Phyllo dough would be GREAT too, I think. In fact I may make phyllo turnovers with what's left of it instead of more pie. So stop lookin' and start COOKIN' already!! :rolleyes: Char
  17. I've been doing my "fries" this way since before starting WW a couple of years ago! They're SO good. Want something REALLY "naughty" but low in points? Bake up your fries. Just before they are done, heat a cup of your favorite low-point chili, canned or homemade, in the microwave. Put the oven fries on your plate, pour over the chili, top with 2 tablespoons of Tostitos Salsa con Queso cheese sauce and oh boy, chili cheese fries! You can add some diced sweet onion if you're REALLY brave! I can make this into a meal - 3 points for the potato, 3 points for the chili (I usually use Hormel's Vegetarian), 1 point for the cheese sauce - add a NA beer for a point and you've got 8 points of fill-yer-belly GOOD! Char
  18. * Exported from MasterCook * Sugar Free CranRaspberry Sauce Recipe By : Charski Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh cranberries (1 bag) 1/2 cup Splenda, pourable granulated 1/2 cup cranberry-raspberry juice, low calorie (Splenda sweetened - I used Ocean Spray, Smuckers makes it too!) - - - - - - - - - - - - - - - - - - - Combine all ingredients in a microwave-safe bowl. Microwave on High 3 minutes, stir, microwave an additional 3 minutes. Stir again, and microwave in 1 minute increments til thickened. (Mine took a total of 7 minutes in a 700 watt MW.) TOTAL INFO FOR THE WHOLE THING: 190 Calories; 1g Fat (3.0% calories from fat); 1g Protein; 49g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 3 Fruit. 3 points! This makes about 2 cups. Portion out to your liking and count accordingly! Even DH liked it and he's not a big cranberry sauce devotee.... Char
  19. Mo4, thanks for the nice compliments - no, I'm not a chef nor in the trade - I'm just food-obsessed! Koko, no, it does NOT include the points for rice. You'll have to add those in depending on what you choose and how much. Personally, I'll have it over bulgur, which is only 2 points per cup (as opposed to 4 points for a cup of rice). Dawna, I know you don't eat beef, so I hope your gang enjoys this one! Char
  20. * Exported from MasterCook * Mincemeat filling with TVP Recipe By : Charski Serving Size : 16 (Enough filling for 2 pies) Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb carrots -- diced 4 cups green apples -- peeled, cored & diced 1 lb raisins 1/4 lb candied citrus peel 1 cup tvp -- dry Zest of 1 lemon -- minced 1 cup orange juice 3/4 cup apple juice 2 Tbs lemon juice 3/4 cup Splenda 1/2 cup molasses 1 tsp cinnamon 1/2 tsp cloves 1 teaspoon allspice 1 teaspoon nutmeg 1/3 cup Grand Marnier Combine all ingredients EXCEPT Grand Marnier in a large pot. Simmer over low heat for about 45 minutes, stirring frequently. Add Grand Marnier and simmer an additional 10 minutes. Yield: 8 cups (16 servings) Serving size: 1/2 cup Description: "Enough filling for 2 pies" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; trace Fat (1.7% calories from fat); 1g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fruit; 0 Fat; 1 Other Carbohydrates. I just made this filling and MAN - it is GOOD! If you like mincemeat, I think you'll really like this one. Can't wait to make the pies tomorrow! Char
  21. Hi Mubies, it's VitaSoy Enriched Light Original - it's in shelf-stable cartons and needs no refrigeration til opened. VitaSoy makes a LOT of different iterations of soymilk so you have to be really careful picking it out! It's in a lavendar carton with blue printing. Don't confuse it with either the Light Original (still only 1 point but not calcium enriched) or the Light Vanilla (very tasty but 2 points per cup) - I can find it occasionally at supermarkets but get it regularly at Whole Foods - I have them order it for me a case at a time (12 cartons) and then they also give a 10% discount. HTH! Char
  22. DH actually suggested this version of the original "fluff" and it's REALLY good! Cherry Vanilla Pudding Fluff 2 8 oz. cartons Dannon Light Cherry Vanilla Yogurt 1 cup light soymilk (1 point per cup) 1 4 serving size SF/FF instant vanilla pudding mix 1 can Lucky Leaf Light Cherry Pie Filling 1 cup miniature marshmallows Blend together the yogurt, milk and pudding mix - stir til pudding dissolves, about 1 minute. Stir in cherry pie filling, til well mixed, then fold in marshmallows. Yield - about 7 cups, 14 1/2 cup servings at 1 point each or 7 1 cup servings at 2 points each NOTE: I don't keep cow's milk in the house, but you could certainly use it if that's what you have, in place of the soy milk. There is also another brand of light cherry pie filling (Comstock) which is NOT as low in points as Lucky Leaf. SO, figure points based on the ingredients YOU use! I top mine with a small squirt of Light RediWhip. Char
  23. Crockpot Broccoli & Cauliflower Supreme Vegetables get a creamy, delicious sauce in this super-simple crockpot recipe! 1 1/2 lbs. broccoli florets, cut into bite-sized pieces 2 cups cauliflower florets,cut into bite-sized pieces 1 can 98% FF cream of celery or mushroom soup 1/2 cup diced onion 2 cloves garlic, finely minced 1 cup vegetable or chicken broth Combine all ingredients in crockpot. Salt and pepper to taste. Cover and cook on LOW for 4-6 hours. The only points involved are from the can of soup - figure points according to what you use! A great way to get some VEGGIES in, especially during those cold winter months..... Char
  24. Here's a link to a very similar recipe, posted here a while back - I've tried it and it's great, and there is no butter involved. http://www.healthdiscovery.net/ubb/ultimatebb.php?ubb=get_topic;f=31;t=000112;p=1 I don't see why this wouldn't be just FINE without the butter it calls for too! Char
  25. The Diet V8 Splash juice drinks are good too, mixed with sparkling water or diet soda. Also try freezing some of the juice or diet soda in ice cube trays to float in the punch - it keeps it cold without diluting it! You can also put a maraschino cherry or pineapple chunk in each ice cube compartment before filling with the liquid, then freeze - looks very pretty in the punch bowl and in the glass. Char
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