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suelu

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  1. Hi Delta Force Buddies, So happy to find a thread like this, been looking for one. bfast - Fiber 1 raisin bran 1 cup w/1cup skim milk. (5) snack - 1 SMALL homemade cc cookie (1.5) lunch - 1 cup fruit salad of grapefruit & orange segments. (1), pizza 1 slice with mushrooms & peppers (6) snack - hostess cupcake 3 mini twinkies (2), carrots & dip (1) dinner - veggie & tortellini soup w/cheese (6), ice cream (2) (snack - (maybe) another pack of the twinkies (2)) Will workout for 30 min on bike after work. Total 24.5 or (maybe 26.5, if i need a late night munchie) dairy (2), fruit/veggies (5-6 (lot of veggies in my soup)), healthy oil (1) excercise (yes) Good luck to everyone today! Susan
  2. This is another core crab cake recipe. I created these crab cakes based on a bunch of different recipes I found online. It's not a maryland crab cake in that it has a lot of filler but I prefer that and it's way easier to make because I find it holds together much better than the pure crab kind. So i hope u like them as much as me and DH did tonight! Core Crab Cakes 1/4 cup FF mayonnaise (though I used light (pts) because I can’t find FF here) 1/4 cup onion, minced 2 eggs, lightly beaten 1/2 teaspoon Worcestershire sauce 1/2 teaspoon mustard 1/4 teaspoon salt 1/2 teaspoon cayenne pepper 1 pound lump crabmeat, picked over 2 cup quick oats 8 tsp olive oil (so ~.5 tsp healthy oil per crab cake) 2 tbs all purpose flour (for dredging) In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, mustard, salt and cayenne. Fold in the crabmeat and the oats. Shape the mixture into 16 cakes about 1-inch thick. Refrigerate the crab cakes for at least 4 hours or overnight. In a large skillet, put in 4 tsp of oil over moderate heat. Dredge each crab cake in flour and place into oil, adding half the crab cakes in the first batch and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Keep warm in a low oven. Repeat with the remaining 4 tsp of oil and dredge & cook the remaining crab cakes. Serve with lemon wedges or tartar sauce or spicy mayo.
  3. I made the crockpot carrot cake and it is sooooooooo good. my only problem was getting it out of the crockpot! it kept crumbling and so i ended up just pulling it out in pieces and even when i was eating eat it was crumbly - but oh my goodness it tastes SOOOOOOOO GOOD. the only thing i changed was to make it 1/4 cup of sunflower oil plus 2 tbsp applesauce instead of the 1/3 cup olive oil - is that what caused it to be so crumbly? because i would love to make this a cakier cake so i can serve it - cuz it just tastes sooooo good!
  4. Hi corebies, I found this recipe on recipeland.com and it looks all core except for the flour. Looks good to me but I don't have any powdered milk - yet! Anyway, I thought I'd post it in case someone wanted to give it a shot. Please post if you do! Core + .5 pts per muffin (makes 12) Ingredients: 1/2 c applesauce 1/2 c diced apples 1 tsp cinnamon 1/8 tsp cloves 2 eggs 6 Tbs all purpose flour 1 tsp baking powder 2/3 c powdered skim milk 10 packets splenda 1 tsp vanilla extract 1/2 c carrots Directions: Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 for 25 minutes. Makes 12 muffins.
  5. Do you think this recipe would work with cream of wheat instead of corn?
  6. I don't know what i did wrong but this came out mushy for me too. and I didn't really like the polenta with the pizza sauce/toppings...
  7. Wow! thanks for this recipe! I had a bag of peas I wanted to use and a little piece of steak. So I took your recipe and switched the chicken for the steak and it was great! I also added some grilled mushrooms and red peppers to fill it out (cuz that was a little little piece of steak). YUMMMMMO. Thanks - me and DH loved it.
  8. great idea =) thanks! i'll try the butterscotch, sounds like it'd be the closest. =)
  9. Hi, I love dipping my fruit in cream cheese n' caramel dip but it's annoying to spend 2 pts for it. i've been trying to think of ways to make it core... any ideas? or any fruit dips u guys like that u can share? (dipping makes fruit fun for me) thanks
  10. hi karen, i ran it through the recipe builder and i got 3 pts each pancake if you make 5 pancakes with the recipe. they're great and way more filling than regular pancakes so one may be enough.
  11. hey buddies, i tried this but the pumpkin sort of didn't work for me. i love pumpkin pie but in this combination i didn't think the pie flavor came out as much as the pumpkin. always fun to try though =).
  12. Hi =) I just made this today and it is soooooooo yummy: Baked Pumpkin Pudding 1 regular Vanilla Pudding Mix (not SF or FF) 15 oz pumpkin pie mix 2 tsp baking soda 2 tsp baking powder 1 cup skim milk 5 egg whites 2 tbsp cool whip free Preheat oven to 350 Beat eggs till super frothy. Add in milk, pudding mix, and baking soda/powder. Blend on high. Add in pumpkin mix and coolwhip. Blend on high till filled with airbubbles. Pour into Pam-sprayed 8x8 pan and bake for 1 hour (should rise and brown on top). Let cool. Will be mushy and soft like the crustless pumpkin pie but juicy and caramely like the pumpkin flan. Cut into 4 for 4 pts a piece or 6 to 8 pieces for 2 pts each or 5 pieces for 3 pts each (played a bit with that part on the recipe builder). Enjoy!
  13. suelu

    Cool Whip Frosting

    wow carrie that sounds great! yuuuummmmmmmmmmmmmo:D i've been waiting for someone to post a cool whip frosting recipe.
  14. this sounds awesome but is ff sweetened condensed milk core? i was under the impression that it wasn't?
  15. i added a dash of pumpkin pie spice when i made this today --- mmmm it was creamy and delicious! thanks for the recipe
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