Jump to content
Health Discovery Network

cybergranny

Members
  • Content Count

    861
  • Joined

  • Last visited

Everything posted by cybergranny

  1. You're welcome. You know, it is the pasta and the large portion of meat that makes it so high in points. You could certainly lighten it a lot by cutting the meat in half and subing a chopped veggie like broccoli or spinach to keep the volume.
  2. Here is your recipe, note that I had to give a specific weight for the pasta sauce so I chose the middle between 26 and 30 ounces. Also, some of the wording is changed as in the chicken breasts because MC doesn't list tenders. * Exported from MasterCook * Chicken Manicotti Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces spaghetti sauce 3/4 cup water 1 teaspoon garlic salt 1 1/2 pound chicken breast, no skin, no bone, R-T-C -- 14 tenders 8 ounces manicotti -- uncooked, 18 shells 1 cup mozzarella cheese, part skim milk -- shredded Chopped fresh basil leaves -- if desired 1. Heat oven to 350 degrees. Mix pasta sauce and water in medium bowl. Spread about 1/3 of the pasta sauce in ungreased rectangular baking dish, 13x9x2 in. 2. Sprinkle garlic salt on chicken. Insert chicken into uncoked shells, stuffing from each end to fill if necesary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shell, covering completely. 3. Cover with foil and bake for 1 hour to 1 1/4 hour until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or untillcheese is melted. Sprinkle with basil. S(Internet Address): "http://www.healthdiscovery.net/forums/showthread.php?t=77460" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 11g Fat (25.1% calories from fat); 32g Protein; 43g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 995mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : To serve 5 the recipe is 12 points per serving. To serve 6 it is 10 points per serving, and to serve 7 it is 8 points per serving.
  3. This is a beautiful presentation and so very easy to make! * Exported from MasterCook * Mushroom stuffed Flank Steak Roll Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound flank steak 1 cup fresh mushrooms -- sliced 1 cup V-8® vegetable juice, no added salt 1 tablespoon Worcestershire sauce 1 1/2 cups water 1/2 cup onion -- chopped 1 teaspoon beef bouillon granules 1 cup barley -- quick cooking variety 3 tablespoons fresh parsley -- snipped 2 tablespoons cornstarch 2 tablespoons water Score steak on both sides by making shallow cuts at 1 inch intervals diagonally across steak in a diamond pattern. Using a meat mallet, pound steak into a 10x8 inch rectangle. Spread mushrooms on top of steak. Roll up meat, starting from one short side. Secure with toothpicks. Spray a cold large skillet withnonstick spray coating. In the skillet, brown steak roll on all sides. Add vegetable jucie and Worcestershire sauce. Cover and simmer 55 to 60 minutes or till meat is tender, turning steak roll occasionally. Meanwhile, in a medium saucepan heat the 1 1/2 cups water, onion and bouillon granules to boiling. Add barley. Cover and simmer for 10 to 12 minutes or till water is absorbed. Remove from heat and stir in parsley. Transfer roll to a cutting board. Stir together cornstarch and 2 tablespoons water. Stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir two minutes more. To serve, remove picks from meant and slice. Arrange slices on barley mixture and spoon gravy on top. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 10g Fat (25.2% calories from fat); 24g Protein; 44g Carbohydrate; 8g Dietary Fiber; 46mg Cholesterol; 204mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 7 points per serving but remember this is the whole meal. You can add steamed zero point veggies if you prefer. 8 grams of fiber in this recipe!!!!!
  4. This is a beautiful presentation and so very simple to make! * Exported from MasterCook * Mushroom stuffed Flank Steak Roll Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound flank steak 1 cup fresh mushrooms -- sliced 1 cup V-8® vegetable juice, no added salt 1 tablespoon Worcestershire sauce 1 1/2 cups water 1/2 cup onion -- chopped 1 teaspoon beef bouillon granules 1 cup barley -- quick cooking variety 3 tablespoons fresh parsley -- snipped 2 tablespoons cornstarch 2 tablespoons water Score steak on both sides by making shallow cuts at 1 inch intervals diagonally across steak in a diamond pattern. Using a meat mallet, pound steak into a 10x8 inch rectangle. Spread mushrooms on top of steak. Roll up meat, starting from one short side. Secure with toothpicks. Spray a cold large skillet withnonstick spray coating. In the skillet, brown steak roll on all sides. Add vegetable jucie and Worcestershire sauce. Cover and simmer 55 to 60 minutes or till meat is tender, turning steak roll occasionally. Meanwhile, in a medium saucepan heat the 1 1/2 cups water, onion and bouillon granules to boiling. Add barley. Cover and simmer for 10 to 12 minutes or till water is absorbed. Remove from heat and stir in parsley. Transfer roll to a cutting board. Stir together cornstarch and 2 tablespoons water. Stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir two minutes more. To serve, remove picks from meant and slice. Arrange slices on barley mixture and spoon gravy on top. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 10g Fat (25.2% calories from fat); 24g Protein; 44g Carbohydrate; 8g Dietary Fiber; 46mg Cholesterol; 204mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 7 points per serving but remember this is the whole meal. You can add steamed zero point veggies if you prefer. 8 grams of fiber in this recipe!!!!!
  5. Egg beaters are simply processed egg whites with food coloring added. The ingredient list includes spices, salt, onion powder and a few other things. They are 99% egg whites. Nutritionally, 1/4 (61g)cup = one whole egg, 30 calories, 0g fat, 0mg cholesterol, 115mg sodium, 1g carbohydrate 0g fiber, 6g protein. If you can't find such a product in the UK, I suggest you use 1 egg white for each 1/4 cup of egg beaters. It works just as well. By the way, welcome aboard and your stats look good! Hope you enjoy it here!
  6. I put this in MC and made the following assumptions, 4 servings, bake at 350° for 30 minutes. If this is wrong, please specify. I don't see how you can reduce the points in the recipe but you could add more veggies such as cauliflower, zucchini or yellow squash and you could increase the servings to six if you added an additional 2 cups of veggies. That would reduce the points but I don't see 5 points for this casserole as being too high. Add a 2 point biscuit or scone and fresh fruit or a small salad and you have a great low point dinner. * Exported from MasterCook * Broccoli/Chicken casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen broccoli 8 ounces cheddar cheese, lowfat -- shredded 9 ounces chicken breasts, no skin, no bone, R-T-C -- (boiled and cut into small pieces) 10 3/4 ounces cream of chicken soup, condensed, 98% fat free 1/2 cup milk, skim Whisk soup and milk til smooth. Set aside. In a baking dish sprayed with nonfat cooking spray layer in this order, chicken, broccoli, soup mixture and top with soup. Bake at 350° for 30 minutes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 7g Fat (26.2% calories from fat); 33g Protein; 12g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 979mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk. NOTES : This recipe is 5 points per serving.
  7. The kilocalorie is almost the same as a US calorie. I used this table found at the site below: http://www.onlineconversion.com/energy.htm At 197 calories, and 7.7grams of fat I can only determine the points here without the grams of fiber. It would be 5 points in the US without the fiber amount listed. Hopefully someone else can help you further or you can use one of the many conversion tables at the above site. You can also go to the Cadbury UK website and the nutritional info is there. On the home page, bottom center, click on "find out product nutrition info" and a wizard will take you to the product. I checked and crunchie was there. http://www.cadbury.co.uk/EN/CTB2003/
  8. Hi Ticker. How nice to know that you have access to Continental Foods. It is a good company, I just wish they would get off the low carb kick and re-introduce some of their low-fat and fat-free products. The website that I gave Jeanette the link to above was to Continental Foods, not Krusteaz, but apparently they don't ship to Canada. They are missing out on a huge consumer base there.
  9. This is my grandkids new favorite and it is really good! Easy, easy, easy to make too! * Exported from MasterCook * Barley and Frankfurter Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 1 cup mushrooms -- sliced 3 1/2 ounces ham slice, extra lean -- chopped 7 ounces barley -- soaked for two hours, drained 3 3/4 cups chicken broth, low sodium 99% fat free 1 teaspoon ground cumin 1/2 teaspoon ground coriander 10 ounces Ball Park Turkey Franks Heat a lightly oiled large frying pan over moderate heat. Add onion, mushrooms, and ham, cook, stirring constantly, for three minutes. Add barley, stock, cumin and coriander and simmer until stock is absorbed, about 30 minutes. Stir in franks and cook for 10 minutes longer. Description: "Kids love this casserole!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 2g Fat (7.8% calories from fat); 14g Protein; 32g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 1021mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. NOTES : This incredible dish is only 3 points per serving and no one knows that you used the Ball Park Turkey Franks. They are the best on the market. If you choose to use a regular frank, it is 306cal, 16g fat, and 5g fiber for a 7 point serving. You can also use any reduced fat frank such as Butterball or Healthy Choice but you may have to adjust the points by one.
  10. This is my grandkids new favorite and it is really good! Easy, easy, easy to make too! * Exported from MasterCook * Barley and Frankfurter Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 1 cup mushrooms -- sliced 3 1/2 ounces ham slice, extra lean -- chopped 7 ounces barley -- soaked for two hours, drained 3 3/4 cups chicken broth, low sodium 99% fat free 1 teaspoon ground cumin 1/2 teaspoon ground coriander 10 ounces Ball Park Turkey Franks Heat a lightly oiled large frying pan over moderate heat. Add onion, mushrooms, and ham, cook, stirring constantly, for three minutes. Add barley, stock, cumin and coriander and simmer until stock is absorbed, about 30 minutes. Stir in franks and cook for 10 minutes longer. Description: "Kids love this casserole!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 2g Fat (7.8% calories from fat); 14g Protein; 32g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 1021mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. NOTES : This incredible dish is only 3 points per serving and no one knows that you used the Ball Park Turkey Franks. They are the best on the market. If you choose to use a regular frank, it is 306cal, 16g fat, and 5g fiber for a 7 point serving. You can also use any reduced fat frank such as Butterball or Healthy Choice but you may have to adjust the points by one.
  11. I have mentioned this site before and thought I would again because it is very useful. There are many of you who either don't have a program like Master Cook or don't have the time to use it. MealsMatter.org is a way to use just such a program if you are looking for recipes and new ideas. It is a free site that you can register for and create a profile to access the personal info that you store there. You can create your own cookbook where you can add recipes found at the site (I think they have thousands) or from your own computer or anywhere on the web. The point is that you can organize recipes so you will never have to try to remember where you saw them. I think this would be a good tool for BCB members who want to save some of the hundreds of recipes that are right here at BCB. You can copy and paste so the recipes won't require a lot of typing and all the nutritional info can be added just like in the recipes here. Take a look and see if you want to use this tool to store your recipes: http://mealsmatter.org/index.aspx __________________
  12. Jeanette, you are so right. I make a lot of cakes and use it for the various size and shapes of the pans. If the cake batter won't stick, then the thicker, denser muffin batter surely won't! Thanks for the tip.
  13. Thank you! Looking forward to trying more!
  14. DH likes your version best. He is a liquid smoke and bacon guy. It is definately southern fare at it's best! Thanks again and I am waiting for more recipes!
  15. By all means, make the muffins first, without the paper at all. Spray the pans first and fill and bake them. Then when the muffins are cool, individually wrap them. They won't freezer burn that way. I usually wrap a dozen and then put them all in a zip bag. When I want one, I partially unwrap it and nuke it about 15 seconds. It tastes like I just made it. Freezing the mix in muffin cups won't work unless you have access to a flash freezer that will freeze it almost immediately. The mix is wet and it will saturate the paper even if you do spray it first.
  16. Hey Laurdee! Good to see you here. Have you tried a sweetener? I don't know if you use splenda or not but I would try a tablespoon or two. Also, you could add a very starchy peeled and chopped up sweet potato and let it cook until it gets soft. OR, you can cut an apple in half, drop it in the pot, simmer for an hour and then take the apple out. One of those should help but I don't know just how hot the soup is so, no guarantees. The sweet potato would be good though and you could leave it in.
  17. It's okay Jeanette. I think it was one that could have been easily missed! It will be hilarious after you have your coffee!
  18. Sue, I am laughing so hard at your comment! I still don't have the okay to post pics to recipes as there is certainly going to be a bandwith issue for the site. I know for sure that I can't post a picture with EVERY recipe but maybe I can do a few. Either way, if I have to I can just add my photo sharing web address at the bottom of my sig line and people can drool happily there!
  19. I am so thrilled and BTW, so proud of myself that I actually figured this out! Now, if I have a picture of a recipe, I can upload it so you guys might be more tempted to make it! Please be assured that any recipe that I "fix" by lightening it up, I have taken a picture of with my digital cam and uploaded that picture instead. What fun! * Exported from MasterCook * Brunch Eggs on English Muffins Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Weight Watchers English Muffins -- split 2 ounces canadian bacon -- 4 slices 2 cups egg beaters® 99% egg substitute 1/2 teaspoon pepper *herbed cheese sauce* 1 teaspoon margarine 2 teaspoons flour 1/2 cup milk, skim 1/4 cup cheddar cheese, lowfat -- shredded 2 teaspoons parmesan cheese 1/4 teaspoon dried basil Prepare cheese sauce; Melt margarine in one quart nonstick saucepan over low heat. Stir in flour, remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute, remove from heat. Stir in cheeses, basil and a dash of red pepper. Spray 10" skillet with nonstick cooking spray. heat over medium heat just until drop of water skitters when sprinkled in skillet. Pour egg beaters into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom. Avoid constant stirring. Cook 3 - 5 minutes or until thickened throughout but still moist. Place one slice of bacon on each muffin half. Top with eggs. Spoon sauce over eggs. Sprinkle with pepper. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 3g Fat (16.1% calories from fat); 19g Protein; 16g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 586mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 0 Fat. NOTES : 4 servings with 1/2 cup eggs and about 2 tablespoons sauce each. 3 points per serving. * Exported from MasterCook * Chicken Breasts with Sun Dried Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sun-dried tomatoes -- coarsely chopped 1/2 cup chicken broth, low sodium 99% fat free 12 ounces chicken breasts, no skin, no bone, R-T-C 1/2 cup mushrooms -- sliced 2 tablespoons green onions -- chopped 2 cloves garlic -- finely chopped 2 tablespoons chicken broth, low sodium 99% fat free 1 teaspoon vegetable oil 1/2 cup milk, skim 2 teaspoons cornstarch 1/2 teaspoon dried basil 2 cups fettucine -- hot and cooked Mix tomatoes and broth, let stand 30 minutes. Cook mushrooms, onions, and garlic in 2 tablespoons chicken broth over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove from skillet. Add oil to skillet. Cook chicken til brown on both sides. Add tomato mixture. Heat to boiling; reduce heat, cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink. Remove chicken from skillet; keep warm. Mix milk, cornstarch, and basil; stir into tomato mixture. heat to boiling, stirring constantly. Boil and stir one minute. Stir in mushroom mixture; heat through. Serve over chicken and fettuccine. Description: "Be sure to purchase the dried tomatoes that are not packed in oil." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 4g Fat (12.9% calories from fat); 26g Protein; 38g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 226mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat. NOTES : 6 points per serving. * Exported from MasterCook * Chinese Pork and Pasta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork tenderloin 8 ounces pineapple chunks in juice -- drained, reserve juice 1 tablespoon soy sauce, low sodium 1 teaspoon honey 2 cloves garlic -- finely chopped 1 tablespoon cornstarch 4 ounces vermicelli -- uncooked 2 teaspoons dark sesame oil 1/4 cup chicken broth, low sodium 99% fat free 1/2 cup onion -- sliced 1 cup red bell pepper -- seeded and chopped 4 stalks bok choy -- chopped 4 ounces pea pods -- strings removed Trim fat from pork. Cut pork into 1/4 inch slices. Mix pineapple juice, soy sauce honey, garlic and cornstarch in medium glass or plastic bowl. Stir in pork. Cover and refrigerate one hour. Cook and drain vermicelli as directed on package. Spray wok or 10 inch skillet with nonstick spray. heat wok over medium high heat. Add oil; rotate wok to coat the sides. Add pork; stir fry two minutes. Remove pork from wok. Add broth, onion, bell pepper and bok choy to wok; stir fry six minutes. Add pea pods, pineapple and vermicelli. Cook two minutes, stirring constantly. Add pork. Cook about one minute, stirring until sauce is thickened. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 5g Fat (14.8% calories from fat); 17g Protein; 43g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 266mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 5 points per serving.
  20. Right beside you LMAO!!! You are too funny J_C! Glad you did a drive by!
  21. * Exported from MasterCook * Roast Cajun Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- russets 2 tablespoons parsley -- finely chopped 2 teaspoons canola oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon red pepper 1/2 teaspoon dried thyme 1/4 teaspoon black pepper Preheat oven to 400°. Peel potatoes; cut each potato lengthwise into 8 wedges. Place on ungreased jelly roll pan. Toss with parsley, oil, and spices until well coated. Bake 50 minutes, turning wedges halfway through cooking time. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving: 113 Calories; 2g Fat (18.7% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat. 2 points per serving. NOTES : I prefer to use red bliss potatoes and leave the skins on. __________________
  22. * Exported from MasterCook * Marinated Tomato Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups tarragon vinegar -- or rice wine vinegar 1/2 teaspoon salt 1/4 cup shallots -- finely chopped 2 tablespoons chives -- finely chopped 1/4 teaspoon white pepper 2 tablespoons extra virgin olive oil 3 ounces plum tomatoes -- quartered into rounds(about 6) 6 ounces yellow tomatoes -- sliced(about 2 large) 2 cups cherry tomatoes -- 1 cup red ones, halved, 1 cup yellow pear, halved To prepare marinade, combine vinegar and salt in large bowl; stir until salt is dissolved. Add shallots, chives, lemon juice and pepper; mix well. Slowly whisk in oil until well blended. Add tomatoes to marinade, toss well. Cover and let stand at room temperature 2 to 3 hours. Per Serving: 53 Calories; 4g Fat (53.0% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. 1 point per serving.
  23. * Exported from MasterCook * Lemon Yogurt Blueberries Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lemonade, frozen concentrate 1/2 cup yogurt, skim milk -- low-fat, vanilla flavored 1/2 cup cool whip Free 2 cups blueberries In a small bowl stir frozen lemonade concentrate into yogurt. Fold in thawed dessert topping. Divide blueberries among four dessert dishes. Spoon 1/4 of the yogurt mixture into each dish. Garnish with lemon slices. Per Serving: 123 Calories; trace Fat (2.6% calories from fat); 2g Protein; 27g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Other Carbohydrates. 2 points per serving.
  24. * Exported from MasterCook * Ham and Tomato Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1 teaspoon dry mustard 1 teaspoon paprika -- plus extra for sprinkling 1/2 teaspoon salt 2 tablespoons soft margarine 1 tablespoon fresh basil -- snipped 1/2 cup sun-dried tomatoes -- rehydrated and drained then chopped 2 ounces cooked ham -- chopped 8 tablespoons milk, skim Preheat the oven to 400°. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bolw. Rub in the margarine until the mixture resembles crumbs. Stir in the basil, tomatoes, and ham, and mix lightly. Pour in enough milk to mix into a soft dough. Turn the dough out onto a lightly floured surface, knead briefly and roll out to an 8 x 6 inch rectangle. Cut into 2 inch squares and arrange on the baking sheet. Brush lightly with milk, sprinkle with paprika and bake for 12-15 minutes. Transfer to a wire rack to cool. Description: "These scones make an ideal accompaniment for soup. Choose a strongly flavored ham, trimmed of fat, and chop it fairly finely, so that a little goes a long way." Per Serving: 109 Calories; 3g Fat (22.7% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 490mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat. 2 points per serving.
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.