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Canadianne

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  1. Welcome to Onederland! As for the loose skin, my advice is to work out and make sure to drink tons of water everyday to help restore the elasticity to your skin. It does get better as time goes on. Congratulations on your amazing loss!
  2. Congrats on your loss so far, onward and downward to goal
  3. Happy WW anniversary and congratulations on your awesome weight loss!
  4. Congratulations Pam!!! Woohoo! You'll be at goal in no time, keep up the great work
  5. Jeanette, I thought the exact same thing as you, so I had to try it. I am actually making it again today. Let me know what you think.
  6. This is made with spaghetti squash and you can't taste it in the recipe at all. I found it very good and it is creamy and almost custardy in texture. Different flavors of extracts could result in different flavors of pies. Coconut Pie 2 cups 1% or skim milk 2 whole eggs 1 cup Splenda 2 tsp baking powder 2 to 3 tsp coconut extract 1 tablespoon light margarine 3 egg whites 6 tablespoons flour 1 tsp vanilla 1 and 1/4 cup cooked spaghetti squash Mix all ingredients in a blender until smooth and foamy. Spray 10" pie plate with cooking spray, add ingredients. Bake at preheated 350 degree oven for 40 to 50 minutes until brown around the edges and center is set. Makes 8 servings at 1.5 each. Note: if you use regular sugar it brings each serving to 3.5 points.
  7. Black Bean Dip Total: 5 min Prep: 5 min Makes 4 cups dip 2 tablespoons canned chopped green chilies 2 small onions, chopped (1/2 cup) 2 garlic cloves, crushed 2 cans (15 ounces each) black beans, rinsed and drained 1 cup plain low-fat yogurt 1 teaspoon ground cumin 1/2 teaspoon salt Tortilla chips or crackers, if desired 1. Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth. 2. Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips. 2 Tablespoons: Calories 35 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 145mg; Potassium 120mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 2g % Daily Value: Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Calcium 2%; Iron 4%; Folic Acid 10% Diet Exchanges: 1/2 Starch From Betty Crocker website
  8. *5 can soup* 28 can minestrone soup 28 oz diced tomatoes 12 oz niblets corn 14 oz mixed vegetables 19 oz black beans Rinse beans. Add cans together. Optional: garlic, parsley,hot sauce 1 point a cup
  9. Fettuccine with Swiss Chard, Garlic and Parmesan Cheese Preparation time : 15 minutes Cooking time : 15 minutes Ingredients 3/4 pound fettuccine 1 tablespoon olive oil 1 large onion, chopped salt to taste freshly ground black pepper 2 cloves garlic, finely minced 2 pounds Swiss chard, washed a pinch nutmeg 2 tablespoons low-fat sour cream 1/4 cup Parmesan cheese Cooking Instructions 1. Place a large pot of water on to boil. Add the fettuccine and cook about 12 minutes until al dente. Drain. 2. Meanwhile, cut the Swiss chard into 1/4-inch wide pieces. 3. Heat the olive oil in a large sauté pan over moderately high heat. Add the onions, salt and pepper and cook until the onions start to soften, about 5 minutes. Add the garlic and cook 1 minute more. 4. Add the chard and nutmeg to the skillet and cook for 5 minutes more. Stir in the low-fat sour cream. 4. Toss the fettuccine with the Swiss chard mixture. 5. Divide the fettuccine among 4 warmed serving plates and sprinkle with Parmesan cheese. Serve immediately. Nutrition Facts Serving Size about 1 1/2 cups Amount Per Serving Calories 356 Total Fat 8 g Dietary Fiber 6 g
  10. Green Cabbage and Mushrooms 1 small green cabbage, cored and diced, about 6 cups 1 cup vegetable broth 1 tablespoon extra-virgin olive oil 1 medium onion, diced 1/2 pound mushrooms (shiitake, if possible) 1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water 1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried 1/2 teaspoon paprika Salt and black pepper to taste 1. In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover. 2. While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well. Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt, and pepper. Serves 6 Nutrients Per Serving Calories: 70.9 calories Fat: 2.8 grams Fiber: 3.5 grams
  11. Cottage Cheese Fruit Salad 1 box (3 oz.) orange sugar-free jello Pour this is a bowl with no water. Add 1 cup light-n-lively fat-free plain cottage cheese. Add 1 1/2 cups drained, crushed, (in its own juice) pineapple. Add 2/3 cup fat-free cool whip. Mix the above ingredients together and chill. Makes 6 servings at 2 points per serving.
  12. This sounds delicious! How many servings are there?
  13. This sounds yummy! What size of package of spaghetti does it need?
  14. This sounds yummy! What size of package of spaghetti does it need?
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