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queenie521

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10 Good
  1. Thats sounds AWESOME!! I dont know why I never thought of that! I bet those would freeze well too.
  2. Autumn Fruit Salad Recipe By : Serving Size : 8 Preparation Time :1:00 Categories : Salads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red delicious apples 1 sliced bananas 1 Granny Smith apples 2 Bartlett pears -- cored 1/2 pound red grapes 1/2 cup almond slivers -- toasted (count points or omit) 1 cup vanilla yogurt (use ff plain w/ vanilla extract) 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon nutmeg 1 tablespoon apple cider Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.
  3. Nevermind, I'm the idiot...............I did not see the cocoa in the ingredients list.......this looks yummy.....although choc pudding mix may make it even more chocolatey (is that a word?).
  4. I'm assuming thats supposed to be chocolate, not vanilla, pudding mix or it would be Hot Vanilla milk.
  5. Ive found it by the creamcheese in simiar packaging.
  6. I made this up last night and could not believe how incredible it was. It was super easy and super quick, can be done in under 30 min. The stuffing is very good on its own and would be great as a side dish as well. (I'm thinking Thanksgiving) 2 med. acorn squesh, halved and seeded 1 med. tart apple, cored and chopped fine 1c fresh cranberries choppeed fine 1 c cooked bulgur 4 Tbs Surgar Free Maple Syrup 15 gm chopped pecans (count pts) 2 Tbs Splenda Brown Sugar (count pts) 1/4 tsp ground cinnamon 1/4 tsp fresh ground nutmeg Place the halved squash on a plate and microwave for 10 minutes, or until just soft. Prepare 1 cup of bulgar. While squash is cooking, chop apples and cranberries. Heat apples and cranberries on high for 4 minmutes in microwave. Place fruit in mixing bowl with hot bulgur, pecans, Splenda Brown, cinnamon, and nutmeg. Mix together. Take softened squash and drizzle 1 Tbs of maple syrup over each half. Fill the center of each squash with 1/4 of the cranberry apple stuffing. Heat in microwave for an additional 4 minutes. Serve and enjoy. Serves 4 Flex Points = 4 or Core + 1pt
  7. INGREDIENTS 1/2 cup oatmeal 2 cups cottage cheese 2 (8 ounce) packages farmer cheese, softened (unsalted) 1.5 cups splenda 4 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 packet ff/sf vanilla pudding powder 2 cups sour cream 2 cups ricotta cheese DIRECTIONS Sprinkle the oatmeal over the bottom and of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese and ricotta; set aside. In a mixing bowl, beat farmer cheese and splenda. Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, pudding mix, sour cream and pureed cottage cheese and ricotta cheese. Pour into pan. Bake at 325 degrees F for 75-90 minutes. Cool on a wire rack for 1 hr. Refrigerate overnight to firm. Slice with a wet knife. ENJOY!
  8. I am bumping this up so I can make it, I just bought a container of fresh figs.
  9. Splenda Brown Sugar Is Definitly Not Core, But The Sweet'n'low Brown Sugar Substitute Is Definitly Core.
  10. I got this basic recipe off of allrecipes.com. I am writing it with the alterations I made. This was absolutely DELICIOUS! I served it over bulgur. I found that it made approximately 8 servings. Indian Dahl with Spinach INGREDIENTS 1 1/2 cups red lentils 3 1/2 cups broth (about 2 cans) 1 1/2 teaspoon salt 1 teaspoon ground turmeric 3/4 teaspoon chili powder 1 pound chopped frozen spinach, thawed and rinsed 1 tablespoons EVOO 1 onion, chopped 3/4 tsp curry powder 2 teaspoon ground cumin 1 teaspoon mustard seed 1 teaspoon garam masala 3/4 c ff plain yogurt DIRECTIONS Rinse lentils and soak for 20 minutes. In a large saucepan, bring broth to a boil and stir in salt, lentils, spinach, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes or until lentils are soft. Add more water if necessary. In a small saucepan over medium heat, heat oil and saute onions with curry, cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and yogurt and cook until heated through.
  11. I just made this, havnt tried it yet though....looks and smells yummy! 12 dry whole wheat lasagna noodles 2 cup fat-free ricotta cheese 2 cup fat-free cottage cheese 2 cup shredded fat-free mozzarella cheese 3 cup raw spinach (packed tight) 1 pound lean ground turkey 4 cup Tomato Sauce (core friendly of course) 1 cup fresh basil ff/soy parmesan Preheat oven to 375 Boil water and cook lasagna noodles until tender. Brown ground turkey and drain excess water/fat. Chop basil. In a large baking pan coat bottom with 1/2 of the sauce. Lay down 3 lasagna noodles. layer noodles with 2 cups of cottage cheese, 1 cup spinach, 1/3 of basil, 1/3 of the ground turkey, and 1 cup sauce. Lay down another 3 lasagna noodles. Layer noodles with 2 cups of ricotta cheese, 1 cup spinach, 1/3 of basil, 1/3 of the ground turkey, and 1 cup sauce. Lay down another 3 lasagna noodles. Layer noodles with 2 cups of mozarella cheese, 1 cup spinach, 1/3 of basil,1/3 of the ground turkey, and 1 cup sauce. Lay down last 3 lasagna noodles and coat with remaining sauce. Sprinkle top with ff/soy parmesan. Put in oven for 30 min. or until heated through. Makes 9 servings (6 pts/serving if counting points or CORE)
  12. I just made this, havnt tried it yet though....looks and smells yummy! 12 dry whole wheat lasagna noodles 2 cup fat-free ricotta cheese 2 cup fat-free cottage cheese 2 cup shredded fat-free mozzarella cheese 3 cup raw spinach (packed tight) 1 pound lean ground turkey 4 cup Tomato Sauce (core friendly of course) 1 cup fresh basil ff/soy parmesan Preheat oven to 375 Boil water and cook lasagna noodles until tender. Brown ground turkey and drain excess water/fat. Chop basil. In a large baking pan coat bottom with 1/2 of the sauce. Lay down 3 lasagna noodles. layer noodles with 2 cups of cottage cheese, 1 cup spinach, 1/3 of basil, 1/3 of the ground turkey, and 1 cup sauce. Lay down another 3 lasagna noodles. Layer noodles with 2 cups of ricotta cheese, 1 cup spinach, 1/3 of basil, 1/3 of the ground turkey, and 1 cup sauce. Lay down another 3 lasagna noodles. Layer noodles with 2 cups of mozarella cheese, 1 cup spinach, 1/3 of basil,1/3 of the ground turkey, and 1 cup sauce. Lay down last 3 lasagna noodles and coat with remaining sauce. Sprinkle top with ff/soy parmesan. Put in oven for 30 min. or until heated through. Makes 9 servings (6 pts/serving if counting points or CORE)
  13. wheat berries: 3 cups liquid per 1 cup grain. Bring liquid to a boil. Stir in the grain. Cover and reduce the heat to low. Cook until liquid is absorbed and grain is tender to the bite (about 1 hr-10 min). Fluff with a fork before serving. Soaking whole grains in the liquid overnight in the refrigerator will reduce the cooking time. yields about 2.5 cups
  14. I do this often but with the Alba shake packets and water instead of the milk.....and it counts as a milk serving and is ONLY 1 point for those who are keeping track.
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