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  1. I also do mine this way--it is so good. Just be sure you plan for the points. I always want more meat, but try to not eat more than 3 or 4 points. Also you can put salt, pepper, sage and fresh garlic and broil or bake in oven. I bake lamb at 350 for about 40 minutes-check for doneness. Happy eating. Hugs,
  2. parklady


    When you sign on go to the right hand top of page under Post a reply, you will see , my profile/registe/search/faq/forum home and click on the word search fill out the info and then you can find the receipes you want that are posted here on BCB; Example: when the new window comes up type in Zucchini in the first bos, then type in which dish you are lookling for_ such as bread, etc leave the rest of boxes as they are and then hit the search button on botton of page, up comes the receipes. Hope ;this helps you. Here is one I found under desserts: Exported from MasterCook * Chocolate Zucchini Cake--3 Points per serving Recipe By : Better Homes & Gardens Healthy Family Cookbook Serving Size : 16 Preparation Time :0:15 Categories : 3 Points--Ww Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Non-stick spray coating 2/3 cup granulated sugar 1/2 cup brown sugar, packed 1/4 cup cooking oil 3 egg whites 1 cup all-purpose flour 3/4 cup whole wheat flour 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon pumpkin pie spice 1/4 teaspoon baking soda 2 cups zucchini -- finely shredded 2 teaspoons powdered sugar 1/2 teaspoon unsweetened cocoa powder 1. Spray a 6-cup fluted tube pan or a 9x9x2-inch baking pan with nonstick coating (if using a fluted pan, dust with all-purpose flour). Set aside. 2. In a large mixing bowl stir together the granulated sugar, brown sugar, oil, and egg whites till well blended. Add the all-purpose flour, whole wheat flour, the 1/3 cup cocoa powder, pumpkin pie spice, and baking soda. Stir mixture just till moistened (batter will be thick). Stir in zucchini. 3. Spoon batter into prepared pan. Bake in a 350* oven fro 45-50 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack. (For tube pan, cool on wire rack 15 minutes; remove cake from pan) 4. Combine the powdered sugar and 1/2 teaspoon cocoa powder. Sift cocoa mixture on cake. - - - - - - - - - - - - - - - - - -
  3. Mine is about 10 years old and I still use it. If you can't find one, just use a micowaveable bowl, put plastic wrap over it and poke it with a fork a few times. Works great. Here is a picture of the one I have.
  4. How did you get 3 points? I get right on the 4/5 line on the points finder. This is from the web site: Nutrition Facts Serving Size: 1 bottle • 11.2 oz Amount Per Serving Calories 220 Calories from Fat 12 % DV* Total Fat 1.3g 2% Total Carbohydrate 37.8g 13% Sugars 30.4g Unofficial Pts (calculated) 5 I will stay with crystal light and the vodka. Its less points. Sharon
  5. HI Legal Eagle, Yes this one is a keeper. I can't made this one fast enough for my family. Thanks Sharon
  6. parklady

    Looking for Rhubarb

    Try this web site (its from the BCB recipes) web page oops, sorry this didn't work. Go to the search on the top of this page and type in what you are looking for and you will get alot of recipes. If you have problems, email me at: parklady@aol.com and I will send them to you. Or you can pm me here Sharon
  7. IO have been making this one on top of the stove all this time. Just kind of made it up on my own. Of couarse I add hot salsa to it. Hi Legal Eagle, good to see you here. Sharon (the UBB code is not enabled
  8. Serves 4 and each serving is 4 points. 1 medium fennel bulb(s), cored and cut into 1/3-inch thick wedges 1 acorn squash, peeled and cut into 1-inch cubes 3 medium parsnip(s), peeled and cut into 1/2-inch cubes 8 oz baby carrots 4 large garlic clove(s), peeled and coarsely chopped 1 Tbsp olive oil 1 Tbsp fresh sage, chopped 1 tsp kosher salt 1/8 tsp black pepper 2/3 cup chicken broth, or vegetable broth Preheat oven to 375°F. Arrange vegetables and garlic in shallow baking pan. Add oil, sage, salt and pepper; toss to coat. Roast vegetables until almost tender, about 40 minutes, stirring occasionally. Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.
  9. Here is one I found on another site: 3 points per bar: Kashi Soynut Fruit Bars Submitted by Michael of Philadelphia, PA Makes 12 bars. 3 cups Kashi GOLEAN cereal, crushed 2/3 cup soynut butter l/3 cup honey l/2 cup fat free soy milk l/2 cup whole wheat flour l/2 cup raisins Directions: Crush Kashi GoLEAN Cereal in food processor or blender. Set aside. Melt soynut butter in microwave oven for 60 seconds. Add honey and soy milk to soynut butter and stir well. Whisk in flour, then stir in cereal and raisins. Mix well. Press into 8x8" pan using a spatula. Refrigerate overnight. Divide into 4 quarters. Divide each quarter into 3. Nutrition Facts: Serving Size: 1 bar Calories: 180 Calories from Fat: 45 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 75 mg Total Carbohydrate: 31 g Dietary Fiber: 5 g Sugars: 16 g Protein: 7 g Vitamin A: 0% Vitamin C: 0% Calcium: 4% Iron: 8% 3 points per bar
  10. Here is one: Meatball ItalianWedding Soup Ingredients Preparation 1- 12 oz package of Rosina Italian Style Meatballs 2 cans (49 oz. each) chicken broth 4 cups escarole, thinly sliced 1 1/2 cups orzo or ditalini pasta 1 cup carrots, chopped 1 teaspoon dried basil 1 teaspoon onion powder In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese. Serves: 10-12 Prep Time: 5 minutes Cook Time: 25 minutes * Try with these other varieties: Light Italian Style, or Turkey Italian Style Meatballs. You can also go to web page type in Itian Wedding Soup, and up comes a page with lots of recipes for it. Good luck. You will have to figure out the points.
  11. Had this tonight and its a winner with the whole family-soup is noit one of my DH or DS favoarite, but they like this one. Thanks Sharon
  12. This is a favorite of my family. Its fast and easy to make and low in oints.
  13. Check ouot this page: sorry if its to late? From: Betty Crocker's Slow Cooker Cookbook 6 servings 1 cup sun-dried tomatoes (not oil-packed) 1-1/2 pounds beef stew meat 12 medium new potatoes (1-1/2 pounds), cut in half 1 medium onion, cut into 8 wedges 1 bag (8 ounces) baby-cut carrots (about 30) 2 cups water 1-1/2 teaspoons seasoned salt 1 bay leaf 1/4 cup cold water 2 tablespoons all-purpose flour 1. Soak tomatoes in water as directed on package; drain and coarsely chop. 2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3-1/2 to 6 quart slow cooker. 3. Cover and cook on low heat setting 8 - 9 hours (or high heat setting 3 - 5 hours) or until beef and vegetables are tender. 4. Mix 1/4 cup water and the flour; gradually stir into beef mixture. 5. Cover and cook on high heat setting 10-15 minutes or until slightly thickened. Remove bay leaf. 310 calories 11g fat 5g fiber
  14. This was a reral winner for my family. Not much left over for lunch the next day. Thanks
  15. Thanks Legal Eagle another winner. These are great. Also thanks WWCarol for the bump. Sharon
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