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RCKim

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  1. Another good angel food cake dessert (not core, but you only need to count points for the cake). CHOCOLATE ANGEL 1. Cube 1/2 of a small angel food tube cake (grocery store size, not Costco size!) 2. Prepare one lg. box of COOKED ff/sf chocolate pudding: In a large glass bowl, combine dry pudding mix with 3 c. ff milk. Just know that it won't blend very well cold. Microwave on high 7-8 minutes, stirring with a whisk every 2 minutes. Cover surface of pudding with plastic wrap to keep a skin from forming, and cool till room temperature. 3. Line a pretty serving bowl with cake cubes. Pour cooled pudding over the top. Chill several hours. 4. Spread with ff Cool Whip (0 pts. for 2 Tbsp.) and serve. So yummy!
  2. Yes, please post the recipes that use the core ingredients! Thanks!
  3. Found this recipe in Good Housekeeping yesterday, made it last night, and had to share it today. It was just wonderful! First, I put a pot of brown rice on the stove. While it was cooking, I prepared the Gingered Pork (below), which I stir-fried when the rice was 15 minutes from being done. I served it with a fresh fruit salad. Gingered Pork and Vegetable Stir-Fry (Core) | Serves 4 Prep Time: 20 minutes Cooking Time: 15 minutes 1 whole pork tenderloin (12-16 oz.), thinly sliced crosswise 2 Tbsp. peeled and grated (or finely minced) fresh ginger root 1 c. chicken broth 2 Tbsp. teriyaki sauce 2 tsp. cornstarch (0 pts) 2 tsp. canola oil 1/2 lb. fresh or frozen snow peas, strings removed (I used sugar snap peas) 1/2 lb. zucchini, cut lengthwise and thinly sliced crosswise 4 green onions, white part thinly sliced, green part cut into 3-inch lengths. 1. In medium bowl, toss pork and ginger. In cup, mix broth, teriyaki, and cornstarch. Set aside. 2. In nonstick 12-inch skillet, heat 1 tsp. oil over medium-high heat until hot. Add snow peas, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large serving bowl. Note: With sugar snap peas, I cooked them alone for 1 minute before adding the zucchini and green onions to give them a little extra time. 3. In same skillet, heat remaining 1 tsp. oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with veggies. 4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil till sauce thickens, about 1 minute, stirring constantly. Return poirk and veggies to skillet and stir to coat with sauce; heat through. 5. Return to serving bowl and serve with brown rice.
  4. Dried fruit isn't core, including Craisins and dried dates. However, fresh dates are core and may be used in recipes. Otherwise, just use your WPAs!
  5. Aw, addictedtobrew, thanks! I'm always delighted when I find a normal recipe that's already core, no tweaking needed! I told dh that I have to be careful with the Shepherd's Pie, though, b/c it can be a trigger food. I could easily eat half the pan in one sitting! ) So I always make sure to include a big salad and cut-up fruit to keep me from overeating the ground beef.
  6. Sure! The brown sugar (real) is only 1 pt. for the entire recipe, so it would "officially" be Core + 0 pts. Bet it would be even better with some sauteed bell peppers and pineapple chunks!
  7. Sounds great with the peppers. I was also thinking about zucchini. Nice and versatile recipe!
  8. This is such a yummy recipe! The meat sauce is tomato-based, not gravy based. My grandkids love it (except for the green beans, but what can you do?). Shepherd's Pie | Serves 4 This is a regular recipe that qualifies as core. 1st Layer: 2 tsp. healthy oil 1/2 medium onion, chopped 1 small clove garlic, minced 1/3 cup celery, finely chopped 1 lb. 93% lean ground beef (or ground turkey) 1/2 tsp. salt 1/8 tsp. pepper 1-1/2 tsp. Worcestershire sauce 3/4 cup ketchup 2nd Layer: 1 (10-oz) pkg. frozen green beans, defrosted and drained 3rd Layer 2 cups mashed potatoes (prepared with chicken broth or ff milk and seasoned to taste) 1/4 c. grated ff cheddar (or use regular cheese and count WPAs) In a large skillet over medium heat, sauté onions, garlic, and celery in oil for 3 minutes. Add ground beef, stirring and cooking till meat is browned. Drain excess moisture and/or fat. Add salt, pepper, Worcestershire, and ketchup. Cover and simmer 10 minutes. Preheat oven to 350 degrees F. Prepare mashed potatoes while meat sauce simmers. Lightly coat a 1-1/2 quart casserole with non-stick spray. Layer casserole with meat sauce on the bottom, green beans in the middle, and mashed potatoes on top. Sprinkle with grated cheese if desired. Bake 25-30 minutes, uncovered, until bubbly.
  9. I'd suggest taking a look at the recipes in a regular cookbook. You'll be surprised how many can be made core with a quick substitution (example: brown rice for white) or a reduction (example: brown in 2 tsp. olive oil instead of 2 Tbsp). It would help to know what your family likes (and doesn't like) to eat. What my family loves may sound yucky to yours! Then we can be more helpful with our posts.
  10. It's even less points for the flour, according to my Getting Started book. It lists flour at 1 point for 2 Tbsp.
  11. Sounds delish--but the ff cream cheese (and ff half-and-half, if used) makes it not core. You'd have to figure points for the cream cheese.
  12. My leftovers molded in two days, so you might want to refrigerate yours! )
  13. Just tried this. It was so good--light, fluffy, creamy, and sweet! You can eat it like pudding for a core dessert, or spoon it over angel food cake slices for a low-point dessert. Pineapple Cheesecake Fluff (core) 1 carton (16 oz) fat-free sour cream 1/4 c. skim milk 1 box (4-serving size) fat-free sugar-free Jell-O vanilla pudding mix 1 can (8 oz) unsweetened crushed pineapple, including juice Beat ingredients together in a bowl w/electric mixer. Spoon into four small cups and refrigerate. Can also use as a topping for angel food cake, counting points for the cake.
  14. Perhaps sf maple syrup (available at the grocery store)?
  15. Christine, This sounds yummy! I see that you add the corn juice, but do you drain the kidney beans or do you use that juice too? Thanks!
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