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volksgirl64

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10 Good
  1. I used LF sour cream in mine, Breakstone brand, I believe.
  2. I made this last night and it was very good!! 1 can (15oz) Healthy Choice Chicken Corn Chowder 1 box Jiffy Cornbread mix 2 eggs 1/2 c sour cream 1/3c shredded LF cheddar cheese Mix soup, cornbread mix, eggs and sour cream in a bowl until blended. Spread in pie plate or 8x8 casserole dish that has been sprayed with non-stick cooking spray Sprinkle with cheese Bake at 375F for 30 mins or until toothpick in center comes out clean. 6 servings, 4 pts each
  3. I did a search and didn't find a thread about this yet. This stuff is amazing! I've had it 3 times so far and it is just the best. Chunks of real tomatoes in it and the flavor is SO good. 90cal, 4fat (I think) and 2 fiber for 1/2 cup, which is really all you need. I had it last night over TJ's whole wheat potato gnocchi with a sprinkle of LF mozzerella cheese and thought I was in heaven. Can't say enough good stuff about this sauce!
  4. I made this yesterday and served over brown rice. I thought it was great! It was watery, but I just poured some of the sauce on the rice and it was fine. Great recipe!
  5. I made this last night as a main dish and thought it was great! I could do without the onion, but it's still not bad. The only change was to use Frank's Wing Sauce instead of Hot Sauce. I'd like more buffalo flavor, but it's tangy enough. Thanks for the recipe!
  6. I made this a couple weeks ago and followed directions to a T. But the cheesecake never set in the middle! Did I do something wrong? Any thoughts about why this would happen?
  7. I bought them a while ago and used some when i wanted some spaghetti & meatballs. I thought they were good. I just threw them in with the sauce and heated thru, then mixed in the pasta. I could tell they weren't "the real thing", but I think if I hadn't known, I wouldn't have guessed. If you wanted to use them in a soup recipe, I'd just throw them in while the soup was simmering. They're precooked, so no need for a lot of fuss. HTH!
  8. I made this 2 nights ago and LOVED it! I'm a flexxer, and it ended up being a little high in points, but I would definitely make it again. I followed directions, except I didn't have onion. I added in a splash of worcheshire (sp...), and about a cup of Campbell's Select Italian Tomato w/ basil & oregano. I also added in 1 c LF Mozzerella. So good! Just don't forget the mustard, gives it that tang!
  9. I made these from a recipe book of my own over the weekend and wanted to share. Turned out VERY good and low point! 26oz tomato sauce (I used Hunt's) 1/2lb ground beef or turkey or soy crumbles 20 jumbo pasta shells 10 oz spinach, thawed and drained 2 cups LF cottage cheese 1/4 c egg beaters 1 packet italian dressing mix 1 cup LF mozzerella cheese, divided - Boil shells until tender, drain and save - Cook meat, drain and add sauce, leave on low to keep heated - Mix spinach, cottage cheese, egg, dressing mix and 1/2 cup cheese in a separate bowl - Pour a little sauce onto the bottom of your pan - One by one, stuff shells and place in pan - Pour remaining sauce over shells and top with the rest of the cheese, cover with foil - Bake at 400 for 30-40 mins I calculated 1.5pts/shell using 1/2lb Boca Crumbles. I also used a mix of FF and LF cheese for the topping. Points will increase if you use turkey or beef or if you use all LF cheese. Enjoy!
  10. I made these for the first time last week! I added 3 pts worth of walnuts to the top and counted each brownie as 2 points, and WELL worth it!!! I will DEFINITELY make these again.
  11. I made this last night for dinner and liked it a lot. I'm having a VERY hard time figuring out how the OP got 12 points for this! 8oz can pineapple w/ juice - (122.5cal, 0f, 1.75fib - used half 15oz can) 1 teaspoon cornstarch - (30cal, 0f, 0fib) 3 tablespoons of chili sauce - (60cal, 0f, 0fib) 1 tablespoon of soy sauce - (15cal, 0f, 0fib) 1/2 teaspoon of garlic powder cooking spray 2 teaspoons sesame or vegatable oil (used cooking spray) 1 bell pepper coarsley chopped 1/2 sliced onion 3/4 pound peeled and deveined shrimp (used 1/2 lb - calculated 225cal, 2.5f, 0fib) Totals: 332.5cal, 2.5f, 1.75fib = 6.5pts for the WHOLE thing. Since I only ate half, I counted it as 3.5 and put it over quinoa and counted 6.5 for the whole dish. Did I do something wrong???
  12. How's the sodium content in this? Those pre-made tubs seem to contain a lot usually. Just something to watch before WI... Saw in the ads yesterday that Farmer Jack has them on sale, buy one get one free. Thinking about buying them and freezing one.
  13. I'm not Core, but I wanted to give this recipe a try. I just happened to have all the ingredients on hand and it sounded good. I made the recipe as written, but I added equal amounts (3/4c) of sour cream and cottage cheese instead of 1/2c and 1c. I also threw in 1/4c FF mozzerella cheese. I like it but I think the nutmeg taste is too strong. I may have just been a little heavy handed with it. I'd like to try it without the nutmeg and parmesean and do the feta and garlic everyone's talking about. I also cut it into 8 pieces and counted them at 2pts each. Thanks for the recipe!
  14. It's also VERY good if you add tuna instead of chicken. I like the herb & garlic flavored pack from Starkist. I only have to use half, which adds 1 or 1.5 pts.
  15. I just happened to have all the ingredients on hand and made this last night! I thought it was very easy and pretty good. I'd probably give it 3.5/5 stars. Something was missing, not sure what. I did make some changes though. I used mini perogies because that's what I had. The whole box was only 10 points. I used half a pound of ground chicken (because that's what I had), added some frozen chopped broccoli instead of the peas and mushrooms and followed directions. I think it should have cooked longer, which could have been my fault. I also think something needed to be added, perhaps a sprinkling of cheese? Regardless, something I will probably make again, and for only 6 points, was good!
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