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remindsmeofmydog

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  1. You can still have them in time for dinner! You cancook them unsoaked and it only takes about 15 extra minutes. Just bring them to a boil then turn the heat off, put the lid on and let it set until it's fully cooked. Give it a try!!!
  2. It works very well. I do a different type of dried bean (mostly chickpeas, pinto, black beans and red or white kidney beans) about once every couple of months. I don't add anything to them, not even salt. Then when they're cooled off I drain them and freeze them in 1 cup measures for later use. They're great to have on hand this way!
  3. I just looked at the Jane's website and it seems they are a Canadian company so I don't know if this is available in the U.S. or not. It's so rare for us to have something up here that isn't available down there! Maybe you can write them and ask if anyone in your area carries it. Their site is www.janesfamilyfoods.com. And here is a link to the product I reviewed: http://www.janesfamilyfoods.com/Content_EN/FR_22243.htm
  4. Thanks for the post. I didn't realize that! I had a paid subscription to the magazine that expired recently. Even before I had to log in to view most stuff. I'm happy that they don't make you do that anymore, but I had no idea the entire magazine was now accessible and free online! Thank you for the great tip!
  5. I make pancakes and reheat them as I want them. Works very well. Here's my recipe in case you'd like to try it: Buttermilk Pancakes 2 pancakes = 4 points 3/4 cup all-purpose flour 3/4 cup whole wheat flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk 1 tablespoon vegetable oil 1 large egg Cooking spray Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Yield: 12 pancakes (serving size: 2 pancakes, 4 points per serving). --- Note: I use full fat buttermilk since I can't find anything else at the stores around here, so the points may change if you use a low-fat or fat-free kind. These are also excellent with blueberries added. I use frozen blueberries but don't mix them in to avoid blue pancake batter. I just sprinkle them on top of the pancakes after I put the batter in the pan. I haven't tried to freeze these, but I bet they'd also freeze well.
  6. Jane's Multigrain Breaded Haddock Fillets and just 2 points per fillet (and are fairly hefty) and really delicious! This is the first low-fat breaded frozen fish product I have ever had that didn't taste like cardboard. I was also impressed that the sodium content wasn't very high like some other frozen fish products I have tried in the past. The multigrain coating is crunchy and tasted so nice and the fish (which is uncooked in it's frozen state) is tender, flaky and flavourful. I was very impressed with this product and will be buying it again and again! Per serving: 120 cal, 2.5g fat, 1g fiber, 190mg sod, 13g carb, 10g prot
  7. Okay, I know it's a "kids" cereal but I love this stuff and I'm totally hooked! EnviroKidz Organic Gorilla Munch cereal is delicious and crunchy and fun to say, too!! The ingredients are organic corn meal, organic evaporated cane juice and sea salt. Nutritionals are as follows per 3/4 cup serving: 115 calories, 1g fat, 100mg sodium, 26g carbohydrates, 2g fiber, 9g sugar, 2g protein. Great stuff!
  8. The rosemary-olive oil-garlic ones are delicious!!!
  9. This sounds very nice. I love to make soups and freeze them in individual servings. I'm going to try this one out this weekend using veg broth and freeze it (minus the milk, which I will add right before serving). Thanks for sharing! Do you know how many 1 cup servings this soup makes?
  10. Split Pea Soup 16 ounces split peas, dried 4 cups water 4 cups vegetable broth 1 teaspoon salt 1 teaspoon dried thyme 1/4 teaspoon Liquid Barbecue Smoke® 3 cloves garlic, minced 2 bay leaves 2 cups carrot slices 1 1/2 cups russet potato, peeled and diced 1 cup chopped celery 3/4 cup chopped onion 1/3 cup chopped fresh parsley, or 2 tablespoons dried 1/4 cup dry white wine 2 tablespoons lemon juice 1. Sort and wash peas and place in a Dutch oven. Add 4 cups water and next 6 ingredients, and bring to a boil. Reduce heat and simmer uncovered for 1 hour. 2. Add carrot and remaining ingredients. Bring to a boil. Reduce heat, simmer uncovered, 30 minutes or until vegetables are tender. Discard bay leaves. 3. Spoon half of mixture into blender and process until smooth. Repeat process with remaining mixture. Return soup to pan. Place over medium heat and reheat, stirring occasionally. Enjoy!
  11. What an interesting idea. I would have never thought to do that. I may have to chop up a pizza slice sometime and give that a try. Thanks for sharing!
  12. Proven├žale Wrap 6 servings, 5 points each (excluding the tortilla) Roasted Vegetables: 2 tablespoons red wine vinegar 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 2 teaspoons dried herbes de Provence 1/2 pound eggplant, cut diagonally into 1/4-inch-thick slices 1/2 pound yellow squash, cut diagonally into 1/4-inch-thick slices 1/2 pound zucchini, cut diagonally into 1/4-inch-thick slices 1 cup fennel bulb, thinly sliced Cooking spray Pesto: 1/2 cup fresh parsley, leaves 1/3 cup fresh basil leaves 2 tablespoons grated parmesan cheese, grated 1 tablespoon pine nuts 2 tablespoons lemon juice 2 tablespoons tahini 1/2 teaspoon salt 1/4 teaspoon black pepper 16 ounces cannelini beans 2 cloves garlic Wrap: 6 Whole Wheat Tortillas 6 lettuce leaves 3/4 cup roasted red peppers, sliced 2 ounces provolone cheese, sliced Preheat broiler. To prepare the roasted vegetables, combine first 8 ingredients in a large zip-top plastic bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard marinade. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until tender, stirring occasionally; set aside. Preheat oven to 350┬░. To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food processor, and process until smooth, scraping sides of processor bowl occasionally. To prepare wrap, warm tortillas according to package directions. Spread 1/4 cup pesto over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350┬░ for 8 minutes or until thoroughly heated. --- Master Cook NA Per Serving (excluding tortilla): 240 Calories; 9g Fat; 13g Protein; 29g Carbohydrate; 10g Dietary Fiber; 8mg Cholesterol; 316mg Sodium.
  13. By the way, if you use MasterCook, be sure you don't rely on its nutritional information for "vegetable broth" when you actually use No-Chicken. I just found out yesterday that the nutritional info MC uses makes 1 cup of veg broth worth 2 points! No-Chicken is only 10 calories and 0 fat per cup, 0 points. Big difference!
  14. I'm planning my menu for the week and pulled up another recipe from my collection that I'd like to share with all of you. I have not included the points for the yogurt or chutney since the points values vary depending on the type you buy and how much you use. You will need to calculate it yourself if you use it. Indian Vegetable Patties Yields 12 patties, 3 points per two patties(not including the yogurt and chutney) 1 1/4 cups frozen corn kernels, thawed 1 medium carrot, grated 1 medium russet potato, peeled, grated 1/2 medium onion, finely chopped 1/2 cup fresh spinach, shredded 6 tablespoons all-purpose flour 1/4 cup frozen peas, thawed 1/4 cup fresh cilantro, chopped 1 jalapeno pepper, seeded, minced 2 teaspoons minced garlic 1 teaspoon minced ginger 1 teaspoon ground cumin 1 large egg, beaten 1 tablespoon vegetable oil plain yogurt Major Grey chutney Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour. Brush a heavy large nonstick skillet with oil and heat over medium heat. Cook vegetable patties in batches until golden, brushing more oil on as necessary, about 4 minutes per side. Serve with yogurt and chutney. Note: I pre-measure the oil and use a silicone brush to coat the pan. ---- MasterCook NA based on two patties without yogurt and chutney: 118 Calories; 4g Fat; 4g Protein; 19g Carbohydrate; 2g Dietary Fiber
  15. Butternut Squash Lasagna 12 servings, 5 points each 12 whole wheat lasagna noodles butternut squash, peeled and chopped into chunks 2 tbls olive oil 1 onion, chopped 2 lbs chard, chopped 2 Tablespoons margarine 1/3 c flour 1/4 tsp each pepper, salt, nutmeg, thyme 4 c low-fat milk 3/4 c grated parmesan Cook lasagna noodles, drain and set aside. Preheat oven to 450 degrees Toss butternut squash chunks with 1 tablespoon olive oil and 1/2 teaspoon salt and roast on a baking sheet for 30 minutes. Lightly mash squash and set aside. Set oven to 375F. In a saucepot, heat remaining 1 tablespoon olive oil over medium heat until hot. Add onion and 1/4 teaspoon salt, and cook about 25 minutes or until golden, stirring often. Add chard and cook until wilted and liquid evaporates, about 7 minutes. Remove pan from heat and set aside. In saucepan, melt margarine over medium heat. Whisk in flour, pepper, salt, nutmeg, and thyme, and cook 1 minute, stirring constantly. Whisk in milk and cook over medium-high heat, stirring frequently, until sauce boils and thickens slightly. Whisk in all but 2 tablespoons Parmesan cheese. Remove saucepan from heat. In 13" by 9" glass baking dish, spoon about 1/2 cup white sauce to cover bottom of dish. Layer sauce, noodles, chard and squah. Finish layers with noodles, remaining white sauce and reservedParmesan cheese. Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes longer or until hot and bubbly. Let lasagna stand 10 minutes before cutting. ---- MasterCook NA analysis per serving: 272 Calories; 7g Fat; 12g Protein; 44g Carbohydrate; 6g Dietary Fiber
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