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justdawn

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10 Good
  1. I made this a few nights ago to go with Salmon patties for supper. It was really good. So today I made it for lunch (single serving grits), for the cheese I used a piece of Laughing Cow French Onion and no egg. I also used a dash of lite Soy Sauce too. YUMMY!! Thank you for sharing this recipe. I now have a quick lunch that is very versatile. Dawn
  2. We had this tonight for supper and it was very good. Check the link for the original recipe. Below is how I made it. Without the cheese, it is 8.5 points for those on flex. One-Pan Taco Dinner http://www.minuterice.com/en-us/recipes/2706/One-PanTacoDinner.aspx (original recipe) Makes 4 Servings Ingredients: Nonstick cooking spray 1 lb. lean ground beef 1 pkt. (1-1/4 ounces) taco seasoning mix 2 1/2 cups water 2 cups Brown Rice, uncooked (I used boil in bag brown rice) 1 cup shredded fat free cheddar cheese (actually forgot to add the cheese.) 2 cups shredded lettuce 1 large tomato, chopped Salsa (optional) Fat Free Sour Cream (optional) Directions: SPRAY large nonstick skillet with nonstick cooking spray. Add meat and brown over medium-high heat; drain off excess fat. ADD seasoning mix and water; stir. Bring to a boil. STIR in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes. Top with lettuce and tomato just before serving. Serve with salsa, if desired. Tip: No need to use serving utensils. Serve with tortilla chips instead of forks!
  3. This one is really good and with a few changes it can be even lighter in points. http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=76268 I used FF Cream cheese, skim milk and my butter was Promose FF Butter. I don't the points right off, my books are at home. Dulce de Leche Cheesecake Prep Time: 20 Minutes Cook Time: 1 Hour 5 Minutes Serves: 16 Submitted by: Maker of SPLENDA® Sweetener Products "Nobody will be able to resist this rich cheesecake!" Ingredients 1 cup graham cracker crumbs 3 tablespoons butter, melted 3 (8 ounce) packages reduced-fat cream cheese 1 cup SPLENDA® No Calorie Sweetener, Granulated 2 tablespoons all-purpose flour 2 teaspoons vanilla 3 eggs 1/3 cup reduced fat milk 1/2 cup dulce de leche Directions Preheat oven to 400 degrees F. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature. Reset oven temperature to 325 degrees F. Beat cream cheese, SPLENDA® Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined. Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula. Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving. Note Graham cracker crumbs can be replaced with crushed vanilla wafers.
  4. Chicken Cacciatore (From Betty Crocker SLOW COOKER Winter 2007 recipe book) 2 ┬Ż lb boneless skinless chicken thighs 1 jar/can (4.5oz) sliced mushrooms, drained 2 cans (6oz each) Italian-Style tomato paste 1 can (14oz) chicken broth ┬Ż cup white wine, if desired 1 ┬Ż tsp dried basil leaves ┬Ż tsp salt 1 dried bay leaf 12 oz uncooked whole wheat linguine ┬╝ tsp dried thyme 1 Tbs cornstarch Shredded Parmesan cheese, if desired 1) Spray 3-4 quart slow cooker with cooking spray. Place chicken in cooker. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix. 2) Cover; cook on LOW setting for 8 to 10 hours 3) About 15 minutes before service, cook and drain linguine as directed on package. Remove chicken from slow cooker; cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to HIGH. In small bowl, mix ┬╝ cup sauce from cooker and cornstarch until smooth, stir into remaining sauce in cooker. Cover; cook 10 minutes longer, stirring frequently. Remove bay leaf before serving. Serve chicken and sauce over linguine. Sprinkle with cheese. Either leave out the wine and cheese or count the points.
  5. Southern Catfish Stew http://www.recipezaar.com/108393 Ingredients 1 lb catfish fillets 3 slices bacon , chopped 1 cup chopped onions 1/2 cup chopped green bell peppers 1 (28 ounce) can tomatoes 2 cups peeled and diced potatoes 1 cup water 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon thyme Directions 1-Wash the catfish fillets and cut them into 1-inch pieces; set aside. 2-Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender. 3-Add the remaining ingredients and bring to a simmer. 4-Cook, covered, for 30 minutes. 5-Add the fish and cook for another 20 minutes. 6-Correct the seasonings if necessary and serve hot with cornbread. Serves 4-6 ---------------- Count the points for the bacon. You really do need it for flavor. I fixed this last night with fresh catfish and it was really tasty.
  6. This sounds really good. thanks for posting it. I'll be trying it this weekend (hopefully) Dawn
  7. This is very yummy! Dulce de Leche Cheesecake Crust: 1 cup graham cracker crumbs 3 tablespoons butter, melted Filling: 3 (8 ounce) packages reduced-fat cream cheese 1 cup SPLENDA® No Calorie Sweetener, Granulated 2 tablespoons all-purpose flour 2 teaspoons vanilla 3 eggs 1/3 cup reduced fat milk 1/2 cup dulce de leche Directions Preheat oven to 400 degrees F. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature. Reset oven temperature to 325 degrees F. Beat cream cheese, SPLENDA® Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined. Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula. Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving. Note Graham cracker crumbs can be replaced with crushed vanilla wafers. Exchanges per Serving: 2 Fats, 1 Starch Copied from: http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=76268
  8. I counted this as core plus 1. I didn't use all the cheese and the bread was 2 pts total. Makes a huge pot and is really really good. I also cooked my meatballs directly in the sauce. ---------------------------------------------------------------- Weight Watchers Spaghetti with Italian Meatballs Makes 10 servings Ingredients Sauce 1 medium onion, chopped 2 (28 ounce) cans crushed tomatoes (or fresh tomatoes if available) 1 (16 ounce) can tomato sauce 2 (12 ounce) cans tomato paste 2 tablespoons sugar (splenda) 1 tablespoon salt 1 teaspoon pepper 1 tablespoon dried oregano 2 bay leaves 1 cup water Italian meatballs 4 slices dry bread (lite wheat) 1 lb ground beef (lean) 2 eggs 1/2 cup grated parmesan cheese 2 tablespoons chopped parsley 1 teaspoon dried oregano 1 teaspoon salt 1 dash pepper hot cooked spaghetti (whole wheat) Preparation 1. Cook the onion in hot oil until it is tender (but not brown). 2. Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves. 3. Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup. 4. While the sauce is simmering mix together the meatballs. 5. To dry the bread, preheat your oven to it's lowest setting (170 degrees) and when it gets to that temperature, turn it off and place the bread slices in and let the low heat dry them. 6. Remove bread from the oven and place in a mixing bowl. 7. Preheat the oven to 375 degrees and line a cookie sheet with sides with foil. 8. Soak the dried bread in water for 2-3 minutes, then squeeze out the moisture. 9. Combine the bread with the rest of the ingredients, mixing well with your hands. 10. Form into small balls (approximately 20). 11. Bake for 15 minutes or until they are cooked through. 12. Remove from the pan and add to the simmering sauce. 13. Cook for 30 minutes longer. 14. Serve over hot spaghetti. WW POINTS per serving: 5 Nutritional information per serving: 288 calories, 10.3g fat, 6.6g fiber Source: Weight Watchers This recipe was copied from: http://www.startsampling.com/helpfulhint.iphtml?helpid=10444&catid=8&i=Y
  9. I bought some of the Choc on a whim when we were on vacation in Florida. It's great. Even my husband loves it. Dawn
  10. This sounds really good. I'll add it to my menu this week. Thanks for posting it. Dawn
  11. We have been making our own. In a crockpot, combine your chicken (skin removed) and your bbq sauce. After they have cooked 4-6 hours on low, we then put them on a baking sheet and broil them to get them crispy. You'll have to figure the points for your bbq sauce. Dawn
  12. We had this for supper tonight. I was extreamly yummy. I've had it on our menu forever, it kept getting pushed back because of the marinating time. But I can tell it you it was well worth every minute. Dawn
  13. Yesterday I completed my first round of Active Lifestyle!!!!!!!! I am very excited and today I start round 2!! Dawn
  14. I just tired using the code EHM103107 and it did take it off the whole order. Dawn
  15. I think so. I'll try to remember to check my magazine when I get home tonight. Or if anyone else has the one that just came out, please check it. Dawn
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