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mahjong

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  1. Here is a recipe if you would like to try oven "fried". Oven Baked Okra 1 medium egg 1/2 tsp. Hot pepper sauce 1 lb. Fresh okra, stem ends trimmed, sliced into 1/2 -inch thick rounds 1 tsp. Freshly ground black pepper 1/2 tsp. Salt (optional) In a large pot 3/4 full with salted boiling water, parboil okra until tender, about 5 minutes; drain well. Preheat oven to 450 °F. In large bowl, beat together egg, 1 tablespoon water, and pepper sauce; add okra to bowl. In large food storage bag, brown paper bag, or large bowl, combine bread crumbs, pepper, and (if desired)salt. Using slotted spoon, remove okra from egg mixture, allowing excess egg mixture to drip back into bowl. Add okra to crumb mixture in bag. Rotate bag to coat okra evenly. On nonstick baking sheet or large shallow pan, spread okra in single layer. Spray okra with nonstick cooking spray. Bake until crisp and golden brown, about 12 minutes. Makes 6 side-dish servings. This is a favorite dish of most Southerners. Try as a side dish to compliment a meal or serve as a tasty party appetizer. Per Serving: 103 calories, 2 g. fat, 5 g. protein, 335 mg sodium, 31 mg cholesterol
  2. Substitute olive oil for the butter if you want to get in some healthy oil. * Exported from MasterCook * Steamed Carrots with Garlic-Ginger Butter - 1 point Recipe By :Jackie Mills, MS, RD Serving Size : 4 Preparation Time :0:00 Categories : Side dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 1 pound baby carrots with tops -- peeled 1 tablespoon butter 1 teaspoon fresh ginger -- peeled and minced 1 tablespoon chopped fresh cilantro 1/2 teaspoon grated lime rind 1 tablespoon fresh lime juice 1/4 teaspoon salt Prepare garlic; let stand 10 minutes. Steam carrots, covered, 10 minutes or until tender. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients. Source: "Cooking Light, JULY 2008" S(Internet Address): "http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayReci e&recipe_id=1816324" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 3g Fat (40.9% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 203mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1/2 Fat. NOTES : Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe. Nutritional Information CALORIES 69 FAT 3g CARBS 10.3g FIBER 3.4g Nutr. Assoc. : 0 902111 0 0 0 0 0 0
  3. I love chicken thighs and grilling is a favorite cooking method. * Exported from MasterCook * Soy-Marinated Chicken Thighs - 3 points Recipe By :James Peterson Serving Size : 4 Preparation Time :0:00 Categories : Poultry Try this Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons low-sodium soy sauce 2 tablespoons extra virgin olive oil 2 teaspoons chopped fresh thyme 1 pound skinless boneless chicken thighs 2 garlic cloves -- minced Cooking spray Combine first 5 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours, turning occasionally. Prepare grill to medium-high heat. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Description: "Soy sauce is great in marinades for grilled meats, as it stands up to charred flavors." Source: "Cooking Light, JULY 2008" S(Internet Address): "http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayReci e&recipe_id=1816348" Yield: "8 pieces" Ratings : WW Points 3 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 9g Fat (57.8% calories from fat); 14g Protein; 2g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 506mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. NOTES : Nutritional Information CALORIES 136 FAT 6.7g CARBS 0.8g FIBER 0.1g The simple solution would also be tasty with steaks, pork tenderloin, or pork chops. Nutr. Assoc. : 0 0 0 2592 0 0
  4. I took the suggestion and fixed this on the stovetop. It was great!
  5. This is similar to another maple glaze recipe here, but I love the difference the oj adds. * Exported from MasterCook * Maple Grilled Salmon - 6 points Recipe By :James Peterson Serving Size : 4 Preparation Time :0:00 Categories : Seafood Try this Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup rice wine vinegar 3 tablespoons maple syrup 2 tablespoons fresh orange juice 1 1/2 pounds salmon fillets -- skin removed Cooking spray 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 3 hours. Preheat grill or grill pan to medium-high heat. Remove fish from bag, reserving the marinade. Pour marinade into a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade. Remove fish from grill; sprinkle with salt and pepper. Description: "The sweet-sour marinade is cooked down to a syrupy glaze that's brushed on the fish as it cooks." Source: "Cooking Light, JULY 2008" S(Internet Address): "http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayReci e&recipe_id=1816349" Ratings : WW Points 6 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 6g Fat (22.5% calories from fat); 34g Protein; 12g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Serving Ideas : Garnish fillets with orange slices, if desired. NOTES : The citrus and maple flavors would also be tasty with pork. Nutritional Information CALORIES 270 FAT 10.6g CARBS 11g FIBER 0.1g Nutr. Assoc. : 0 0 0 0 2130706543 0 0
  6. I picked this up from a local morning program. * Exported from MasterCook * Low Fat Mac and Cheese Recipe By :Tianna Feaster Serving Size : 6 Preparation Time :0:00 Categories : Light meal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cottage cheese, lowfat 1 cup sour cream, light 1 egg -- beaten 2 cloves garlic -- minced Freshly ground black pepper and Kosher salt to taste 2 cups cheddar cheese, lowfat -- shredded 1/2 cup Swiss cheese, lowfat 8 ounces elbow macaroni -- whole wheat Preheat oven to 350 degrees F. In a large mixing bowl, combine cottage cheese, sour cream, egg, garlic, salt and pepper. Add Cheddar and Swiss cheeses and blend well. Cook macaroni as directed on package and drain well. Add cooked macaroni to cheese mixture and blend until well coated. Grease 24 muffin cups or line with muffin papers. Fill muffin cups about 2/3 full and bake for about 25 to 30 minutes. (The mixture filled 24 cups to the brim) S(Internet Address): "http://www.wusa9.com/rss/local_article.aspx?storyid=74884" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 6g Fat (18.3% calories from fat); 28g Protein; 33g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 585mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0
  7. The points are for the kebabs only, but I've included the directions for the bok choy and suggestion for serving with rice noodles. * Exported from MasterCook * Hoisin-Glazed Beef Kebabs - 5 points Recipe By :David Bonom Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons hoisin sauce 1 1/2 teaspoons honey 1/2 teaspoon seasoned rice vinegar 1/2 teaspoon fresh ginger -- peeled and grated 1/2 teaspoon chile paste with garlic 1 pound beef tenderloin filets -- cut into 16 cubes 4 pieces green onions -- cut into 16 pieces 16 grape tomatoes Cooking spray Preheat grill to medium-high heat. Combine first 5 ingredients in a medium bowl. Add beef to bowl; toss well to coat. Let stand at room temperature 20 minutes. Cut 4 baby bok choy in half lengthwise; place in a large bowl. Drizzle with 1 T soy sauce and 2 t dark sesame oil; toss to coat. Thread 4 beef cubes, 4 onion pieces, and 4 tomatoes alternately onto each of 4 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Cook rice noodles. Grill bok choy 2 minutes on each side. or until leaves begin to brown. Return bok choy to bowl; cover with plastic wrap. Let stand 3 minutes or until tender. Sprinkle with 1/4 t salt. Description: "Soybean-based hoisin sauce is a spicy-sweet Chinese condiment. Spiked here with honey, seasoned rice vinegar, ginger, and chile paste with garlic, it makes a tasty base for a barbecue sauce." Source: "Cooking Light, JULY 2008" S(Internet Address): "http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayReci e&recipe_id=1816367" Yield: "4 kababs" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 26g Fat (68.3% calories from fat); 21g Protein; 7g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 186mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Served with grilled baby bok choy and rice noodles. NOTES : Nutritional Information Kebabs only CALORIES 227 FAT 9.1g CARBS 10.4g FIBER 1.7g Nutr. Assoc. : 0 0 0 0 0 131 0 0 0
  8. I'm not sure what is up. I have downloaded to several different computers without a problem. I'll try to make a zip file with both and upload it as well. Please try again. It often makes the free service wait 30 seconds (with a countdown timer) then you push the download button again. If you want to send me an email address in a private message I can email the cookbook and picture files. Abby
  9. I was glad to hear that I don't need to slow cook this. Sometimes I don't have the time. Thanks for the hint.
  10. The previous link for the Mastercook cookbook isn't working so I've set up new links. There are 2 files - the .mc2 file is the cookbook; the .mcx file is the picture file. Follow each link, push the Free User button, followed by the Download button. Choose to save the file and navigate to one of your Mastercook Collection folders. Repeat with the second file. Open Mastercook and use File/Open to locate the cookbook. http://rapidshare.com/files/133720179/ww_Recipe_Challenge.mc2 http://rapidshare.com/files/133720180/ww_Recipe_Challenge.mcx Cheers
  11. * Exported from MasterCook * Peas and Pods - 1 point Recipe By :Bill Jamison and Cheryl Alters Jamison Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound sugar snap peas -- trimmed 2 cups petite green peas -- fresh or frozen (thawed) 1 1/2 tablespoons butter -- softened 1/4 teaspoon kosher salt 2 tablespoons fresh mint -- finely chopped Steam snap peas, covered, 2 minutes. Add green peas to pan; steam 2 minutes. Combine peas, butter, and salt in a large bowl; toss gently to coat. Sprinkle with mint. Serving: 2/3 cup Description: "New Englanders accompany their holiday salmon with fresh peas, part of the region's summer bounty. Mint adds bright flavor and accents the natural sweetness of the peas" Source: "Cooking Light, JULY 2008" S(Internet Address): "http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayReci e&recipe_id=1816342" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 3g Fat (31.3% calories from fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat. NOTES : Nutritional Information CALORIES 87 FAT 2.8g CARBS10.7g FIBER 3.4g Nutr. Assoc. : 0 3588 0 0 0
  12. * Exported from MasterCook * Grilled Salmon with Tangy Cucumber Sauce - 8 points Recipe By :Bill Jamison and Cheryl Alters Jamison Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cubed seeded peeled cucumber 1 1/2 cups fat-free sour cream 2 tablespoons chopped green onions 2 tablespoons fresh dill -- chopped 1 1/2 teaspoons fresh lemon juice 1 teaspoon prepared horseradish 3/4 teaspoon kosher salt -- divided 3 pounds salmon fillet -- (about 3/4 inch thick) 1/4 teaspoon freshly ground black pepper Cooking spray dill weed sprigs -- optional Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes. Prepare grill. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn (45 degrees) for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with sauce and dill sprigs, if desired. Serving size: 6 ounces salmon and 1/3 cup sauce Description: "Salmon, once a common commodity in Northeast waters, remains a traditional Independence Day dish in New England. This recipe showcases the classic combination of salmon, cucumber, and horseradish. Use two spatulas to make handling the salmon easier. Garni" Source: "Cooking Light, JULY 2008" S(Internet Address): "http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayReci e&recipe_id=1816370#" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 8g Fat (23.7% calories from fat); 50g Protein; 7g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 433mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : Nutritional Information CALORIES 340 FAT 12.4g CARB 10.9g FIBER 0.3g Nutr. Assoc. : 3010 0 0 0 0 0 0 0 0 2130706543 0
  13. Wow, you can really see the progress in the slideshow. Congratulations!
  14. * Exported from MasterCook * Peach and Red-Onion Relish - 1 point Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 small red onion -- very thinly sliced 2 ripe peaches -- (4 1/2 ounces each) quartered and very thinly sliced 1 tablespoon honey 1 tablespoon fresh lemon juice 1/8 teaspoon cayenne pepper Coarse salt and ground pepper In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day. Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve. Source: "Everyday Food #44, Jul/Aug 07" S(Internet Address): "http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1 11e3bf410b5900aa0/?vgnextoid=4116e9e410803110VgnVCM1000003d370a0aRCRD& gnextfmt=default" Start to Finish Time: "0:20" Ratings : Family Rating 10 WW Points 1 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; trace Fat (1.3% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. Serving Ideas : Delicious served atop grilled pork chops, chicken or fish. NOTES : Per 1/3 cup: CAL: 38 FAT: .1g FIBER: .9g CARBS: 9.8 Nutr. Assoc. : 0 4377 0 0 0 2130706543
  15. * Exported from MasterCook * Spicy Beef and Broccoli Stir-fry - 4 points Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef Main dish WeightWatchers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dry sherry 2 tablespoons dark soy sauce 1 tablespoon fresh ginger -- peeled and grated 5 garlic cloves -- minced (5 to 6) 1 teaspoon Asian (dark) seasme oil 1/4 teaspoon crushed red pepper flakes 1/2 pound beef tenderloin -- trimmed of all visiable fat and cut into strips 1 teaspoon cornstarch 1 tablespoon vegetable oil 4 cups broccoli florets 3 scallions -- thinly sliced To prepare the marinade, in a gallon-size zip close plastic bag, combine the sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Refrigerate, turning the bag occasionally, about 1 hour. Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegtable oil and beef; stir fry until the beef loses its red color, about 1 minuet. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minuets, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increasing the heat to high and stir fry until the sauce thickens, 2-3 minuets. Serve, sprinkled with the scallions. Source: "Weight Watchers New Complete Cookbook" S(Internet Address): "" Start to Finish Time: "1:25" Ratings : WW Points 4 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 18g Fat (66.0% calories from fat); 13g Protein; 8g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 565mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat. Serving Ideas : Serve with brown rice (2 points per 1/2 cup) NOTES : 207 calories 11 g fat 3 g fiber Nutr. Assoc. : 0 1396 0 0 1356 0 0 0 0 0 0
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