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cybergranny

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  1. So I have been busy working in my MC with all the new cookbooks that I have downloaded. Almost all of the recipes need to be rewritten in the ingredient section, even the Cooking Light ones. So, as I try them out on my family, I will post the ones that I think you may want to try here. These are the first six: * Exported from MasterCook * *Angel Hair Pasta with Shrimp and Spinach Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces angel hair pasta -- uncooked 1 pound large shrimp -- peeled and deveined 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1/4 cup shallots -- finely chopped 1/2 cup chicken broth, low sodium 99% fat free 2 tablespoons lemon juice 6 cups spinach -- coarsely chopped 1 tablespoon capers Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 6g Fat (15.3% calories from fat); 32g Protein; 48g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 438mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : Yield: 4 servings (serving size: 11/2 cups). 8 points per serving. * Exported from MasterCook * *Cajun Scallops Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 large red onion -- thinly sliced and separated into rings 1 teaspoon Cajun seasoning 1/2 teaspoon ground black pepper 1 teaspoon butter 1 clove garlic 3/4 pound scallops, large 1 teaspoon hot sauce -- (1 to 2) Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; saute 3 minutes. Add butter and garlic; saute 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 6g Fat (23.0% calories from fat); 30g Protein; 13g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 466mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : Yield: 2 servings 5 points per serving. * Exported from MasterCook * *Chicken with Lemon and Fennel Seeds Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 16 ounces skinless boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dry white wine 1 teaspoon lemon rind -- grated 2 tablespoons lemon juice -- freshly squeezed 1/2 teaspoon fennel seeds -- crushed 1 clove garlic -- crushed Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic. Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 5g Fat (28.2% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 341mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. NOTES : Yield: 4 servings (serving size: 1 chicken breast half and 11/2 teaspoons sauce). 4 points per serving. * Exported from MasterCook * *Chicken, Corn, and Tomato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 1/2 cups fresh corn kernels 1 1/2 cups cooked chicken breast half -- chopped 1 cup cherry tomatoes -- halved 1/2 cup sliced green onions 2 tablespoons red wine vinegar 1 tablespoon olive oil 2 teaspoons lemon juice 1 teaspoon fresh thyme -- chopped 1 teaspoon garlic -- minced 1/2 teaspoon Dijon mustard 1/4 teaspoon salt Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels; saute 3 minutes or until tender. Remove corn from heat. Place the corn in a large bowl. Stir in chicken, cherry tomatoes, and green onions; set aside. Combine vinegar and the remaining ingredients in a small bowl, stirring mixture with a whisk. Drizzle the vinegar mixture over chicken mixture, tossing gently to coat. Description: "This makes a great entree served with crusty bread or warmed tortillas." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 241 Calories; 10g Fat (34.9% calories from fat); 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : Yield: 4 servings (serving size: 1 1/4 cups). 5 points per serving. * Exported from MasterCook * *Greek-Style Stuffed Eggplant Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds eggplants -- cut in half (about 2) 1/4 cup water 1 cup onion -- chopped 1 cup plum tomato -- chopped 1/4 cup white wine 3 cloves garlic -- minced 1/2 cup crumbled feta cheese 1/2 cup fresh parsley -- chopped, divided 3/4 teaspoon salt -- divided 1/4 teaspoon freshly ground black pepper 2 (1-ounce) slices French bread 2 tablespoons Parmesan cheese -- grated Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; saute 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell. Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.6% calories from fat); 9g Protein; 32g Carbohydrate; 9g Dietary Fiber; 19mg Cholesterol; 761mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fat. NOTES : Yield: 4 servings (serving size: 1 stuffed eggplant half). 4 points per serving. * Exported from MasterCook * *Mushroom-Stuffed Chicken Breasts with Tomato Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- divided 1/2 cup onion -- chopped 1 cup mushrooms -- sliced 10 ounces frozen chopped spinach -- thawed --drained 2 tablespoons Parmesan cheese -- grated 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 16 ounces skinless boneless chicken breast 1/2 cup chicken broth, low sodium 99% fat free 14 1/2 ounces diced tomatoes -- with basil, oregano and garlic --canned Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add mushrooms; saute 3 minutes. Stir in spinach; remove from heat. Stir in cheese, Italian seasoning, salt, and pepper. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 1/4 cup mushroom mixture into each pocket. Close opening with a wooden pick. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan. Cook sauce until reduced to 1 cup (about 5 minutes). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 5g Fat (21.6% calories from fat); 31g Protein; 11g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fat. NOTES : Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce). 5 points per serving.
  2. I have, over time, played with this recipe. I have included below the basic recipe and then some of the variations. Be careful to look at the points. Some of them are 3 points. Each is better than the next and the variations you can come up with are only limited by your imagination. Any of the three point bars can be brought into the 2 point range by cutting them into 18 bars instead of 15. When cut in 15, they are quite large. I intended it that way so you could use them as a meal subsitute if necessary. The more you add into them, the more I think they should be cut into 18 whether they are 2 points or 3 because they are just very filling. Remember a couple of simple rules, unless it is for dietary reasons, DO NOT remove the flours, flax seeds, oatmeal, or craisins from the recipe or you will not get the full benefit of the bars. For women especially, the flax and cranberries are full of rewards for us. If you add other fruit, add it along with the craisins in the amount specified in the variation recipes. You can add any that you like. You can easily omit the Splenda from the recipe. It isn't necessary and is only there to add more sweetness for people who want to eat this as sweet snack or children. I find that they like the sweeter versions better. The other simple rule is to use the wax paper technique and when you take them out of the oven, let them cool for 10 minutes. Then, grab the wax paper and pull the whole batch out of the pan. Flip it upside down on a cutting board, remove the wax paper and let them cool. They are easier to cut upside down and unless you just have to have one warm from the oven, the chips don't ooze all over the place once they are cooled. They refrigerate well for at least 3 weeks and they freeze beautifully. I hope you enjoy the newer versions: * Exported from MasterCook * Cybergranny's Energy Bars - Apricot Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour, whole-grain wheat 1/4 cup soy flour 1 cup rolled oats 1/4 cup Splenda 1/4 cup brown sugar 1/2 teaspoon baking soda 1 cup applesauce, unsweetened 1/4 cup egg beaters® 99% egg substitute -- or 1 whole egg, or 2 egg whites 1 teaspoon almond extract 3 tablespoons flax seeds -- ground 1/4 teaspoon salt 1 cup dried cranberries 1/2 cup dried apricots -- chopped 1/3 cup white chocolate chips See directions for Cybergranny's Energy Bars, Basic - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (21.0% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : These bars are 2 points apiece. * Exported from MasterCook * Cybergranny's Energy Bars - Pineapple Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- whole-grain wheat 1/4 cup soy flour 1 cup rolled oats 1/4 cup Splenda 1/4 cup brown sugar -- packed 1/2 teaspoon baking soda 1 cup applesauce -- unsweetened 1/4 cup egg beaters® 99% egg substitute -- or 1 whole egg or 2 egg whites 1 teaspoon vanilla extract 3 tablespoons flax seeds -- ground 1 cup dried cranberries 1/3 cup white chocolate chips 1/4 teaspoon salt 1/2 cup dried pineapple -- chopped 1/3 cup coconut flakes Combine flours, oats, sugars, salt, and ground flax seeds. At this point, you can put the mixture in a zip bag and freeze until you are ready to make the bars. I usually make up several double batches and freeze them. Add applesauce, egg (or subsitute) and vanilla. Mix well, scraping the bottom of the bowl. Stir in cranberries and chips. Line a 13x9 pan with wax paper, folding it up over the sides of the pan to use as a handle later. You may need to spray the pan lightly first with nonstick cooking spray. Bake at 350° for 20-22 minutes. It is very important that you do not overbake these bars. They will be too dry. If you use a glass pan, reduce the oven temperature to 325°. This recipe is easily doubled. Just use a large jelly roll pan or divide the batter between two 13x9 pans. Description: ""There are so many variations to this recipe, you are limited only by your imagination!"" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 4g Fat (21.1% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : These bars are 3 points per serving. * Exported from MasterCook * Cybergranny's Energy Bars - with Apples Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- whole-grain wheat 1/4 cup soy flour 1 cup rolled oats 1/4 cup Splenda 1/4 cup brown sugar -- packed 1/2 teaspoon baking soda 1 cup applesauce -- unsweetened 1/4 cup egg beaters® 99% egg substitute -- or 1 whole egg or 2 egg whites 1 teaspoon vanilla extract 3 tablespoons flax seeds -- ground 1 cup dried cranberries 1/3 cup chocolate chips -- a great sub is cinnamon chips for the chocolate, no change in point value 1/4 teaspoon salt 1/2 cup dried apples -- chopped Combine flours, oats, sugars, salt, and ground flax seeds. At this point, you can put the mixture in a zip bag and freeze until you are ready to make the bars. I usually make up several double batches and freeze them. Add applesauce, egg (or subsitute) and vanilla. Mix well, scraping the bottom of the bowl. Stir in cranberries and chips. Line a 13x9 pan with wax paper, folding it up over the sides of the pan to use as a handle later. You may need to spray the pan lightly first with nonstick cooking spray. Bake at 350° for 20-22 minutes. It is very important that you do not overbake these bars. They will be too dry. If you use a glass pan, reduce the oven temperature to 325°. This recipe is easily doubled. Just use a large jelly roll pan or divide the batter between two 13x9 pans. Description: ""There are so many variations to this recipe, you are limited only by your imagination!"" S(Internet Address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 3g Fat (20.4% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : These bars are 2 points each. * Exported from MasterCook * Cybergranny's Energy Bars -Blueberry Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- whole-grain wheat 1/4 cup soy flour 1 cup rolled oats 1/4 cup Splenda 1/4 cup brown sugar -- packed 1/2 teaspoon baking soda 1 cup applesauce -- unsweetened 1/4 cup egg beaters® 99% egg substitute -- or 1 whole egg or 2 egg whites 1 teaspoon vanilla extract 3 tablespoons flax seeds -- ground 1 cup dried cranberries 1/3 cup chocolate chips 1/4 teaspoon salt 1/2 cup dried blueberries Combine flours, oats, sugars, salt, and ground flax seeds. At this point, you can put the mixture in a zip bag and freeze until you are ready to make the bars. I usually make up several double batches and freeze them. Add applesauce, egg (or subsitute) and vanilla. Mix well, scraping the bottom of the bowl. Stir in cranberries and chips. Line a 13x9 pan with wax paper, folding it up over the sides of the pan to use as a handle later. You may need to spray the pan lightly first with nonstick cooking spray. Bake at 350° for 20-22 minutes. It is very important that you do not overbake these bars. They will be too dry. If you use a glass pan, reduce the oven temperature to 325°. This recipe is easily doubled. Just use a large jelly roll pan or divide the batter between two 13x9 pans. Description: ""There are so many variations to this recipe, you are limited only by your imagination!"" S(Internet Address): - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 3g Fat (18.5% calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : These bars are 3 points per bar. * Exported from MasterCook * Cybergranny's Energy Bars, Basic Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour, whole-grain wheat 1/4 cup soy flour 1 cup rolled oats 1/4 cup Splenda 1/4 cup brown sugar -- packed 1/2 teaspoon baking soda 1 cup applesauce, unsweetened 1/4 cup egg beaters® 99% egg substitute -- or 1 whole egg, or 2 egg whites 1 teaspoon vanilla extract 3 tablespoons flax seeds -- ground 1 cup dried cranberries 1/3 cup chocolate chips 1/4 teaspoon salt Combine flours, oatsl, sugars, salt, and ground flax seeds. At this point, you can put the mixture in a zip bag and freeze until you are ready to make the bars. I usually make up several double batches and freeze them. Add applesauce, egg (or subsitute) and vanilla. Mix well, scraping the bottom of the bowl. Stir in cranberries and chips. Line a 13x9 pan with wax paper, folding it up over the sides of the pan to use as a handle later. You may need to spray the pan lightly first with nonstick cooking spray. Bake at 350° for 20-22 minutes. It is very important that you do not overbake these bars. They will be too dry. If you use a glass pan, reduce the oven temperature to 325°. This recipe is easily doubled. Just use a large jelly roll pan or divide the batter between two 13x9 pans. Description: "There are so many variations to this recipe, you are limited only by your imagination!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (23.4% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : These incredible bars are 2 points per serving! * Exported from MasterCook * Cybergranny's Energy Bars, Basic with Nuts Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- whole-grain wheat 1/4 cup soy flour 1 cup rolled oats 1/4 cup Splenda 1/4 cup brown sugar -- packed 1/2 teaspoon baking soda 1 cup applesauce -- unsweetened 1/4 cup egg beaters® 99% egg substitute -- or 1 whole egg or 2 egg whites 1 teaspoon vanilla extract 3 tablespoons flax seeds -- ground 1 cup dried cranberries 1/3 cup chocolate chips 1/4 teaspoon salt 1/3 cup walnuts -- chopped, or pecans, or almonds Combine flours, oats, sugars, salt, and ground flax seeds. At this point, you can put the mixture into a zip bag and freeze until you are ready to make the bars. I usually make up several double batches and freeze them. Add applesauce, egg (or subsitute) and vanilla. Mix well, scraping the bottom of the bowl. Stir in cranberries and chips. Line a 13x9 pan with wax paper, folding it up over the sides of the pan sides of the pan to use as a handle later. You may need to spray the pan lightly first with nonstick cooking spray. Bake at 350° for 20-22 minutes. It is very important that you do not overbake these bars. They will be too dry. If you use a glass pan, reduce the oven temperature to 325°. This recipe is easily doubled. Just use a large jelly roll pan or divide the batter between two 13x9 pans. Description: ""There are so many variations to this recipe, you are limited only by your imagination!"" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 4g Fat (29.1% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : With nuts, any of the varieties listed, the bars are 3 points per bar.
  3. Thanks Paris, I think I will pick some of both up this week and try it!
  4. You don't cook salsa. You eat it as is. However, there are some people that like using canned tomatoes so it would be okay to cook it. I would mix it all together in a big pot, bring it to a boil, turn off the heat and let it cool with a cover on it and that should be long enough. The additions to the ingredients are pretty much what you want to put in it. My BIL makes the best ever and his is always equal parts tomatoes and onions (his onions are half regular onions, any variety, and half green onions with the green parts too), lots of minced garlic, jalapeno peppers to taste, a tiny bit of salt, plenty of freshly ground pepper and that is it! He does add a bit of acidity by squeezing in the juice of a lime. This really sets his apart and if you like cilantro, put in a big handful of it minced up too. Fresh salsa is best when it has been in the fridge overnight so the flavors will marry.
  5. Oh yum! I wonder if I could try making that with tofu? Whatcha think P-mad?
  6. Just a reminder, my membership expires some time this month. I think in the middle so if you need any more info from the WW website, ask soon! Oh, and you are very welcome!!!!
  7. Here are three spinach recipes that I happen to like: * Exported from MasterCook * Baked Spinach With Eggs~ Recipe By :n/a Serving Size : 6 Preparation Time :0:00 Categories : Breakfast/Brunch Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter buds┬« -- liquid 1/4 cup butter 1 onion -- peeled, chopped 2 garlic cloves -- crushed 1 pound spinach -- cleaned, stemmed,and cut into strips 1/2 teaspoon salt 1 cup mozzarella cheese, part skim milk -- grated and divided 1 teaspoon paprika 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 1 large egg -- beaten, mixed with egg beaters 3/4 cup egg beaters┬« 99% egg substitute 1/4 cup milk, skim Preheat oven to 350 degrees. Lightly grease a medium baking dish. In a large stockpot, melt butter over medium heat. Add onion and garlic and saut├ę for 2 to 3 minutes to soften. Add spinach and salt. Reduce heat to low. Cover and steam for 5 minutes; remove from heat. Sprinkle half of the mozzarella cheese in the bottom of prepared baking dish. Spoon in spinach mixture and sprinkle with paprika, pepper and nutmeg. In a medium bowl, beat together egg and milk; pour over spinach mixture. Top with remaining mozzarella cheese. Bake until the cheese bubbles, about 20 minutes. Let stand 5 minutes before cutting. This recipe yields 6 servings. Comments: There are so many ways to enjoy this versatile recipe: serve it at your favorite holiday buffet, for brunch with a fruit salad, or with rice for a light weeknight dinner. Description: "Egg and mozzarella infiltrate the spinach in this creamy baked dish." Per Serving (excluding unknown items): 192 Calories; 12g Fat (55.3% calories from fat); 12g Protein; 10g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 615mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : As is, 4 points per serving. If you want to make the full fat version, use 4 eggs, omit the egg beaters and use 1/2 cup butter and omit the butter buds. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Spinach And Egg Scramble Recipe By :n/a Serving Size : 4 Preparation Time :0:00 Categories : Breakfast/Brunch Egg Dishes Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large eggs -- beaten, added to egg beaters 3/4 cup egg beaters┬« 99% egg substitute 1/8 teaspoon salt 1 tablespoon margarine 1 pound spinach 2 tablespoons margarine 1/2 cup onion -- sliced 1 tablespoon garlic cloves -- crushed 1 tablespoon ginger root -- crushed 2 tablespoons green chili peppers -- chopped 1 teaspoon cumin 1 cup tomatoes -- chopped 1 cup water 2 tablespoons coriander In a mixing bowl beat eggs and salt. Heat 2 tablespoons margarine in a skillet. Pour in the egg and cook a 1/4-inch thick omelet. Cut into small serving pieces; set aside and keep warm. Cook spinach in a covered saucepan for 5 minutes. Place in a food processor and grind into a paste. Heat 2 tablespoons margarine in a saucepan and cook sliced onion, crushed garlic cloves, grated ginger root, and chopped green chili peppers until the onions are golden. Add cumin and chopped tomatoes. Cook for 2 minutes, then add water and coriander; simmer for 10 minutes. Add the egg pieces and spinach paste and heat through; stir gently. This recipe yields 4 servings. Source: "Breakfast Recipes at http://www.cooksrecipes.com" S(Formatted for MC6): "05-01-2003 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 15g Fat (56.8% calories from fat); 16g Protein; 11g Carbohydrate; 4g Dietary Fiber; 265mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat. NOTES : 5 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * Exported from MasterCook * Spinach Frittata Recipe By :n/a Serving Size : 6 Preparation Time :0:00 Categories : Breakfast/Brunch Egg Dishes Frittatas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces turkey bacon 3/4 cup onion -- chopped 3 cups spinach -- cooked and drained very dry 2 large eggs -- beaten, added to egg beaters 1 1/2 cups egg beaters┬« 99% egg substitute 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon garlic powder 1 1/2 cups Swiss cheese, lowfat -- shredded 1/4 cup Parmesan cheese -- finely grated In a 10-inch skillet, cook bacon until crisp, reserving 2 tablespoon drippings. Crumble bacon and set aside. Saute onions in reserved drippings until softened. Add crumbled bacon and the spinach to skillet, cook for 1 minute, stirring to combine ingredients well. Add beaten eggs, salt, pepper and garlic powder, mix gently. Top with Swiss cheese and Parmesan. Place a lid on skillet and allow to cook on low heat until nearly set. Finish under broiler in oven until top is brown. Cut into wedges and serve. This recipe yields 6 servings. Description: "The Italian version of an omelet, the ingredients are mixed with the eggs, rather than folded inside as with a French omelet." Source: "Breakfast Recipes at http://www.cooksrecipes.com" S(Formatted for MC6): "04-28-2003 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 8g Fat (41.7% calories from fat); 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 683mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : 4 points per serving. About the cream cheese, have you thought about making a huge cheesecake with it? Try some of the recipes in the dessert section and subsitute the cream cheese in the recipe for your veggie cream cheese. I think it would work just fine.
  8. Here you go Jeanette: http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=66731 (for the Frosted Chocolate Layer Cake) http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=68051 (for the Peanut Butter Cookies)
  9. Thanks for the props Karen, but YOU made up the recipe! I am going to make it in the morning so I can have it tomorrow night after we get home from spending the day at the VA! It will be a nice treat!
  10. This site is in Meal Master form but you may want to look at it anyway as they can be imported to MC: http://thehoseys.com/recipes.html This one is called the Grassroots collection. There are a lot of duplicate books here but they are still worth going over as there will be some you don't have. http://www.grassrootsrecipes.com/index.html
  11. Yes, I found that the disadvantages outweigh the advantages of etools. I have cancelled my membership and opted for a 1gig photo site for $40.00 a year with no restrictions and unlimited storage. I need that more and it is about 1/3 the cost of etools for a year. BTW Jeanette, your site is pretty awesome too! I only went there once but I have to get back and do some interacting there!
  12. It amazed me that there were only 4 recipes for cakes in their archives. I tried several different approaches and the same ones kept coming up along with 'crab cakes' and such. However, the WW recipe archives have been hugely downsized. I don't know what is up with that but there are only several hundred total recipes there now. I have more in my MC and in hard copy cookbooks! You can find so many more on the web. Did you see the websites that I have found that have MC cookbooks to download? There are plenty of WW recipes and light low fat and sugar free recipes there to keep us busy for weeks! As I check out the sites and make sure there will be no problems with downloads, I am posting the sites here.
  13. Hi buddies. As I go through these websites, I am amazed at how many recipes there are. I am sure that there are a lot of duplicates. The nice thing is that you can pick and choose. This next one is full of thousands of recipes. Many of them are not in MC format and can be downloaded in text form so you can look at them at your convenience, delete those you don't want and make a cd of the rest. It is called Bill Wight's Food and Recipe Page http://home.earthlink.net/~wwwca/index.htm This one is Kitpath's Cookbooks and Things MasterCook. You can download these recipes either in MasterCook format or as a text file, your choice. Scroll down to the bottom left portion of the home page and you will see the cookbooks and your options for downloading. This site is full of information concerning MC if you are interested. http://home.earthlink.net/%7Ekitpath/index.html
  14. Thanks Frisky. I went to Madds shortly after getting the MC8 upgrade and am still playing with the thousands of recipes I downloaded. I didn't think to mention that site because I thought that everyone else already knew about it. I should know better. It is better to keep giving the same info in case someone hasn't seen it yet than to withhold it. I have a couple more sites to add to the list today and will post them in a new thread. Thanks again.
  15. For all you Master Cook afficionados, have I got news for you! I have found a bunch of websites that have MXP files ready to download into MC. There are thousands upon thousands of recipes. I will post the sites AFTER I download and make sure that there are no problems getting the recipes into my system. The first is Angie's Recipe Site. She has several cookbooks compiled. Some are in MC format and some in Meal Master. I have downloaded the MC books and found the following errors: In the "Cookies" cookbook, there are 22 duplicated recipes. You can either delete the duplicates or leave them in. In the "Cheesecakes" cookbook, these recipes are in Meal Master format, not MC. I downloaded all the cookbooks because you can always copy the Meal Master recipes to a cd and choose the ones you want to manually add to MC. Here is the link to her site: http://www.geocities.com/Heartland/Meadows/5010/ The second site that I downloaded this evening is BBQ Archives. Scroll down the page until you come to a section called The archive is in two parts You have to click them both to get all the recipes and they loaded just fine. Here is that site: http://www.eaglequest.com/%7Ebbq/bbq-recipe-archive/ I hope that you enjoy these recipes and I will post more as I get them downloaded into my program!
  16. A buddy asked me to post a low point cornbread recipe. Here are two. The first is much easier, the second might be a bit tastier. Try either or both. * Exported from MasterCook * Easy Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups self-rising cornmeal 3/4 cup egg beaters® 99% egg substitute 1/2 cup butter buds® -- liquid 1. Preheat oven to 425, mix all ingredients together. 2. Put a little oil or bacon drippings in 9 x 9 brownie pan or can use large iron fry pan. put pan in oven to heat oil. 3. pour mix into pan. bake 15 to 20 minutes or until top is browned. I cook mine at a little lower temperature for longer since my oven cooks hotter. You'll know it's ready when top has lightly browned. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 1g Fat (6.5% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 575mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : Makes 8 large servings and they are 2 points each. * Exported from MasterCook * Low Point Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup egg beaters® 99% egg substitute 2 cups buttermilk, nonfat 2 cups cornmeal 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup butter buds® -- liquid 1/2 teaspoon salt 1 teaspoon sugar 1. Preheat the oven to 375 degrees. 2. Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter. 3. Mix soda, baking powder, salt and sugar with cornmeal. 4. Add buttermilk and beaten eggs and mix well. 5. Stir in melted butter. 6. Pour into the hot skillet and bake until golden brown, about 20 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; trace Fat (3.0% calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 423mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : For 8 large servings, this is 3 points per serving. For 10 regular sized servings this is 2 points per serving.
  17. A buddy asked me to post a low point cornbread recipe. Here are two. The first is much easier, the second might be a bit tastier. Try either or both. * Exported from MasterCook * Easy Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups self-rising cornmeal 3/4 cup egg beaters® 99% egg substitute 1/2 cup butter buds® -- liquid 1. Preheat oven to 425, mix all ingredients together. 2. Put a little oil or bacon drippings in 9 x 9 brownie pan or can use large iron fry pan. put pan in oven to heat oil. 3. pour mix into pan. bake 15 to 20 minutes or until top is browned. I cook mine at a little lower temperature for longer since my oven cooks hotter. You'll know it's ready when top has lightly browned. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 1g Fat (6.5% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 575mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : Makes 8 large servings and they are 2 points each. * Exported from MasterCook * Low Point Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup egg beaters® 99% egg substitute 2 cups buttermilk, nonfat 2 cups cornmeal 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup butter buds® -- liquid 1/2 teaspoon salt 1 teaspoon sugar 1. Preheat the oven to 375 degrees. 2. Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter. 3. Mix soda, baking powder, salt and sugar with cornmeal. 4. Add buttermilk and beaten eggs and mix well. 5. Stir in melted butter. 6. Pour into the hot skillet and bake until golden brown, about 20 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; trace Fat (3.0% calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 423mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : For 8 large servings, this is 3 points per serving. For 10 regular sized servings this is 2 points per serving.
  18. I was right, you can't get in with that link. But, the good news is that there were only four recipes that were cakes in the archives so I copied them into MC 8 and they all had pictures with the recipe. If you want me to email them to you, let me know.
  19. Jeanette, here is a link to a page for 'Cakes' I am not sure you will get in without an ID, let me know and I can copy the recipes there into MC and email them to you. http://weightwatchers.com/foods/rsc/results.aspx?moduleName=rsc It probably won't let you in because I couldn't copy and paste the address.
  20. You would add the corn in the beginning of the cooking and the potato flakes within 30 minutes of it being done to see how the recipe cooks up. I would get it to the point of being almost done and add 1/2 cup of the flakes and whisk and then add the rest and whisk again. Or, you can just throw it all together in a pot and see what happens. The trouble is that if the mixture is not warm, a cup of instant potato flakes are going to lump up on you. If you try it, will you let us know what happened and how it turned out?
  21. You know they say that the most brilliant things happen either by accident or by mistake. This one is a vote for working out a subsitution! Thanks for letting us know. I am going to have to try that one!
  22. Thanks so much Momma. I was over there copying and printing that thread just now so I guess I will be well prepared when my gadget comes in. If I have questions, I will know where to take them!!!! Thanks again.
  23. I have looked for weeks to find a Spirooli and no one has them so I finally checked online and found one for $12.99. I was willing to pay that for it because of the comments in the Spirooli thread. I am not so patiently waiting for it to get here. In the meantime, I wondered if any of you who have one could post some tips for me and any new recipes that you especially like? I am really excited about getting this little gadget but haven't a clue what to start out with. Help! Please! and TIA!
  24. Here are the totals for your recipe. * Exported from MasterCook * Sunshine Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces yellow cake mix 15 ounces crushed pineapple in juice 1/4 cup egg beaters® 99% egg substitute 8 ounces cool whip Free 1 ounce vanilla pudding mix, ff and sf 15 ounces crushed pineapple in juice I mix cake and bake in 9x13 sprayed with Pam for 40 minutes. After cake is completely cooled I top and keep chilled. The Cool Whip needs to soften to make the topping. I cut into 12 slices. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 5g Fat (16.9% calories from fat); 3g Protein; 52g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 392mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates. NOTES : This recipe works out to 6 points per serving.
  25. * Exported from MasterCook * Corn Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frozen corn 2 eggs -- well beaten 1 1/4 cups half and half 3 Tablespoons flour 3 Tablespoons butter 2 Tablespoons sugar 1 teaspoon salt 1/8 teaspoon black pepper 1. Preheat oven to 375 degrees. 2. Melt butter in a saucepan. 3. Stir in flour, sugar, salt and pepper. 4. Slowly add half and half. 5. Stir in corn. 6. Fold in eggs. 7. Pour into a well buttered 1-quart casserole dish. 8. Set casserole in pan of hot water. 9. Bake at 375 degrees for 15 minutes. 10. Lower temperature to 350 degrees and continue baking until set (about 30 minutes.) S(Internet Address): "http://www.healthdiscovery.net/forums/newreply.php?do=newreply&noquote=1&p=276161" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 14g Fat (53.7% calories from fat); 6g Protein; 21g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 459mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. The original recipe as posted is 5 almost 6 points per serving. Here is the lightened version: * Exported from MasterCook * Corn Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frozen corn 1/2 cup egg beaters® 99% egg substitute -- well beaten 1 1/4 cups fat free half-and-half 3 Tablespoons flour 2 Tablespoons butter 1 Tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1. Preheat oven to 375 degrees. 2. Melt butter in a saucepan. 3. Stir in flour, sugar, salt and pepper. 4. Slowly add half and half. 5. Stir in corn. 6. Fold in eggs. 7. Pour into a well buttered 1-quart casserole dish. 8. Set casserole in pan of hot water. 9. Bake at 375 degrees for 15 minutes. 10. Lower temperature to 350 degrees and continue baking until set (about 30 minutes.) S(Internet Address): "http://www.healthdiscovery.net/forums/showthread.php?t=77151" - - - - - - - - - - - - - - - - - - - Per Serving: 146 Calories; 4g Fat (27.5% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 297mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : This recipe with the change is 3 points per serving. You will see that I only changed from whole eggs to egg beaters, full fat half and half to fat free, omitted 1/3 of the butter (you can do this to any recipe and it usually won't hurt it and it is especially good to do it in casseroles) and lessened the sugar (corn is already sweet) and salt. Egg beaters and ff half and half will work fine in this recipe because they are good in baking but you still get the creaminess desired. Let me know what you think. I will make this one for DH tomorrow. BTW, did you notice that the fat was reduced from 14g to 4g???????
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