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Terribird

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10 Good
  1. This was very good. I only let it go for 6 hours as well on low. I would change one thing next time and that is I am going to peel the eggplant. I think it made it just a touch bitter.
  2. Easy, Easy. Three Cheese Dressing Pasta Salad 3 cups cooked Ronzoni smart pasta of your choice or Whole Wheat 7 tablespoons (or scant 1/4 cup as full 1/4 c is 8 tbls) Kraft Light three cheese ranch dressing (1pt per tablespoon) Chopped tomato (about 3/4 cup) Add whatever 0 pt veggies you want here. 16 pts total; divide into as many servings as you want.
  3. Turkey Stew (entire pot 19 pts / 12 cups of soup) 2 cups chopped left over turkey (8 pts) 3 cups chopped potatos (6 pts) 3 stalks chopped celery 1 medium onion chopped 1 can peas, drained (3 pts) 2 packets chicken broth (I use a spanish brand) 2 tsp olive oil or 2 tbl lite butter (1 pt each tbl) - whichever you prefer Pepper Put olive oil (or butter) in large pot, add celery, onions, Turkey and start simnmering. Add 8 cups water and bring to a boil, reduce heat, cover and simmer for about 40 minutes, add chicken broth packets and peas and how ever much black pepper you want and let simmer another 20 minutes. Add potatos and let simmer about 15-20 minutes - till potatos are done. Enjoy (or add heart smart bisquik dumplings - delish! - make the bisquik receipe for biscuits on the box and drop by "2pt" amounts on top of boiling soup, cover - biscuits will expand and puff up and soak up soup choice too - really really good!)
  4. Just use the amount of chicken broth to equal 1/2 cup broth (or a cup of broth if the batch of squash is huge). Enjoy!
  5. Ok I tried the Kraft Easy Italia (the tomato marinara one) and it was passable good for a quick easy 4 pts (that can be kept in your desk at work for a long time without going bad till you need it). I will probably get again to keep in my desk I do however really miss the organic white mac and cheese cups like these that my store stopped carrying - they were only 4 pts too (saved me a pt over the kraft ones)
  6. Hi, I'm at 28 pts for the day too and I always plan them out each day, but they always look something like this (I'm a many mini meal eater): 2 pts 1/2 c fiber one, 1/2c cheerios, 1/2 c milk just to get me through morning till I get to work 1.5 pts veggie or bean soup and 2 pt grilled cheese at my desk in morning (I packed them) 2 pts before lunch so I'm not starving (usually 1/2 baked potato with 1/2 slice 2% american cheese and broccoli - yes I make a lot of stuff ahead of time for work and I wash a heck of a lot of dishes daily :-) OR 2 pt veggie egg roll from trader joe's nuked Lunch: 4pts stouffers stuffed pepper and 1 pt a sugar free pudding, if I have time and the appetite a can of green beans on the side PM Snack 1 : the other half of the broccoli cheese potato from the morning (2 pts ) or another cup of soup (1.5 pts)_ PM Snack 2 (I don't get home to start cooking after work until 6:15): Better n Peanut butter and grape jelly sandwich on double fiber bread (3pts) Basically I aim for 18 pts during the day followed by an 8 -10 pt dinner (if 8 pts then I get a 2 pt snacke before bed or dessert)
  7. Simple Summer Squash (0 pts unless you count for cooked onion and that wouldn't be much) 2 lbs Yellow Summer Squash or Green Zucchini (or both ;-) 1 diced onion 1/2 packet chicken broth (I use Goya) Pepper to taste Slice Squash in thin slices (if really large around cut lengthwise in half then slice) and put in large deep pan with lid. Add water (until water about midway or a little less up the sides of the squash in the pan) and onion to squash and bring to boil, reduce heat and simmer until tender. Stir in 1/2 packet of chicken broth and a little pepper to taste. Cook with lid off a little bit to get flavor into the squash. Simple and absolutely wonderful by itself or served over rice, mixed in with pasta. I had leftovers and added it to my vegetable soup at the end of it's cooking time! I've also used it as a layer in a vegetarian lasagna. Or on a veggie sandwich I've constructed with whatever was in the fridge.
  8. Bean Soup (Good basic recipe) 1 lb dried navy beans or white northern beans 10 cups water 3 bay leaves 1 diced onion 2 packets chicken broth (I use Goya) (vegetarians use veggie bouillon) Pepper to taste rinse beans and pick out any discolored ones. Bring Water to boil in a large pot, add beans,bay leaves and onion cover and simmer two hours. Watch it as they soak up water, add more water as needed to keep them covered. Add chicken broth and some pepper and cover again. Continue to cook them till good and soft, add more water as needed. You want to end up with about 13 cups of soup (I cound 1-1.5 pts for a cup of soup as package of dried beans has 13 servings at 70 cal/0fat/tons of fiber). When I eat I add a couple dashes of hot sauce and a dash of apple cider vinegar to my mug and lots of pepper (but that's me). You can add some diced leftover ham when you are first bringing the water to boil - just adjust points
  9. Set out a frozen vitamuffin (1pt) the night before in a bag with a banana (2pts) and grab on your way out the door - eat in car or as soon as you get to work Make peanut butter and jelly sandwich night before and eat on the way in (as you have 3-4 hours till first break sounds like you might need something a little heartier than the banana and muffin idea)
  10. Crab Au Gratin (4 servings, 4.5 pts each) 1 8 oz package Louis Kemp imitation crab meat, flake style (USE louis Kemp); tear it up good 3 tble lite butter (1 pt per tbl) 1 diced small onion, fine 1 stalk dices celery, fine 1/4 cup flour 1 can fat free evaporated Milk a little pepper spay a 2 qt baking dish or an 8x8 dish with cooking spray. Tear up the louis kemp crab meat well. In a large deep skillet so you can really stir, melt butter and saute the onions and celery, once celery gets a little soft, stir in flour (it will lump up), keep stirring and gradually pour in evaporated milk while mashing lumps up the best you can as you go and stirring. sprinkle a little black pepper in. Keep stirring constantly and let mixture thicken, stir in crab meat. Pour into prepared dish and bake at 350 for about 10-15 minutes till you get that baked look on top. We love it just like this (mine with a lot of black pepper as I love pepper) If you want you can put 1/2 cup 2 % shredded cheddar on top before you put in the oven and add 1 pt per serving (5.5 pts)
  11. I just tried the Pad Thai frozen entree that is made for Giant Grocery store (I believe it's their brand) "Simply Enjoy" line and it is wonderful. It is large, good flavor, chicken is all white meat and has a real feel to it when you eat it (grades above what I tend to find in a weight watchers or lean cuisine entree) and it's only 6 pts! Definetly going to pick this up again
  12. I've been eating these for about 6 months and counting them as 5 for the package. I'll definetly revisit the nutritional with my slide counter :-) They are awesome for someone who can't eat just 1/2 package (who ever could?) of ramen! Weiss sells them for about 3/$1 on sale
  13. I love this stuff for making things like tuna noodle casserole or mac and cheese. Even though I like whole wheat pasta, sometimes having something "look" like it did when I was growing up is really comforting :-) Tuna noodle casserole (5pt for 1/4 casserole dish - big serving) 1 cup uncooked ronzoni elbow noodles 1 can drained peas 1 sm can drained mushrooms stems and pieces 1 can 98% fat free cream of mushroom soup 1 diced onion 1 cup skim milk 1 can drained tuna in water Mix all together in a two quart casserole, cover with foil and bake 1 hour at 350 degrees. Really tasty, sometimes I'll take the foil off and let it go another 10 minutes as I like my tuna noodle really dry Enjoy!
  14. MT - what "diet store" do you go to - is it a local healthfood type place?
  15. My friend made an awesome chicken quesadilla this weekend finely dice up a green pepper and a small onion small dice 3 skinless, boneless chicken breasts saute in cooking spray in a big skillet Pour on 3/4 bottle of Lawry's chipotle lime marinade (15 cals/0 fat per tbl) Let simmer a little Makes a huge amount of filling for flour tortillas (which we folded in half in a skillet with some of the mixture in it and shredded 75% fat free cabot's cheddar and toasted on both sides). It tasted like an appetizer you would get in a restaurant! Add a little fat free sour cream and you are all set :-) (I"m thinking of doing this with 2 small corn tortillas as it's only 1 pt for the 2 of them) Figure your points by how much marinade you used in the skillet, then what you wrapped it in and added to it! (9 pts for 3 (3oz) chicken breasts and 1 pt for 1/4 cup marinade)
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