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cybergranny

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  1. Chive and Potato Scones Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- about 2 large 1 cup all-purpose flour -- sifted 2 tablespoons olive oil 2 tablespoons chives -- snipped 1/4 teaspoon salt 1/4 teaspoon pepper Cook the potatoes in a sauce pan of boiling slated water for 20 minutes. Drain thoroughly, return to clean pan and mash them. Preheat a griddle or heavy frying pan over low heat. Add the flour, olive oil and snipped chives with a little salt and pepper to the hot mashed potatoes in the pan. Mix to a soft dough. Roll out the dough on a well floured surface to a thicness of 1/4" and stamp with a 2" pastry cutter. Cook the scones, in batches, on the hot griddle or frying pan for about 10 minutes, until they are golden brown on both sides. Keep the heat low. Top with a little low fat spread if you like and serve immediately. Description: "These little scones should be fairly thin, soft in the middle and crisp on the outside. They're extremely quick to make, so serve them for breakfast or lunch." Yield: "20 " Per Serving: 106 Calories; 3g Fat (24.4% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fat. 2 points per serving.
  2. I was playing around in MC this evening and I found some recipes that I have made recently that are very good. You might want to try one of them! * Exported from MasterCook * Chive and Potato Scones Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- about 2 large 1 cup all-purpose flour -- sifted 2 tablespoons olive oil 2 tablespoons chives -- snipped 1/4 teaspoon salt 1/4 teaspoon pepper Cook the potatoes in a sauce pan of boiling slated water for 20 minutes. Drain thoroughly, return to clean pan and mash them. Preheat a griddle or heavy frying pan over low heat. Add the flour, olive oil and snipped chives with a little salt and pepper to the hot mashed potatoes in the pan. Mix to a soft dough. Roll out the dough on a well floured surface to a thicness of 1/4" and stamp with a 2" pastry cutter. Cook the scones, in batches, on the hot griddle or frying pan for about 10 minutes, until they are golden brown on both sides. Keep the heat low. Top with a little low fat spread if you like and serve immediately. Description: "These little scones should be fairly thin, soft in the middle and crisp on the outside. They're extremely quick to make, so serve them for breakfast or lunch." Yield: "20 " Per Serving: 106 Calories; 3g Fat (24.4% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fat. 2 points per serving. * 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. * 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. * 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. * 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.
  3. Have you noticed that most companies did away with the low fat and fat free mixes in favor of the low carb stuff! I hate that! Anyway, Duchess is right, the muffin mixes that I have are all the same totals and I have blueberry, cranberry and apple cinnamon in the Krusteaz FF versions. 140 calories, 2g fiber and no fat. Hmmm, guess what I just found? Can you provide the nutritional information for these products? Nutritional information will gladly be provided by one of our Consumer Relations staff. You can send an e-mail by clicking on the "CONTACT US" tab. If you prefer to contact us by telephone, please call 1-800-457-7744, Monday through Friday from 7:00 a.m. to 5:00 p.m. PST (Pacific Standard Time). You can also write to us at our mailing address: Consumer Relations, Continental Mills, PO Box 88176, Seattle, WA 98138-2176. here is the url again in case you didn't keep it: http://www.continentalmills.com/brands/krusteaz/faq_central/baking_mixes_hot_cereal/
  4. Make ahead meals are quick and easy if you can find the time to prepare and freeze them. Then, on busy days that you just don't want to cook, just pull one out of the freezer and put it in the fridge on your way out the door in the morning. When you get home, just heat and eat! Winter Bean Soups—Meals in a Bowl by Joyce Goldstein Many of us are really too busy to cook every day. We tend to play kitchen catch-up on the weekend, after going to the market to lay in a supply of food to get us through the days ahead. Spring or summer meal planning seems easier and marketing appears more inviting because there are so many vegetables and fruits to choose from. Bright colors, strong aromas inspire our creativity. However in the winter, we don't have a huge assortment of glorious produce to lead us on. Humble root vegetables and greens are in abundance. They are nourishing and reliable, but maybe seem a little tame after the voluptuous summer harvest. We seek ways to make them more satisfying without having to create complicated "gourmet" meals. A solution to the meal time dilemma lies in the pantry. Now's the time to take advantage of the larder and get into those jars of dried beans. Throw in a little rice or dried pasta while you're at it. Beans, root vegetables, greens, pasta or rice are the makings of something good. Something wonderful, in fact. Soup. Lay The Groundwork For a Week Of Meals Soup is easy to prepare and doesn't require much maintenance or fancy equipment, or expert cooking techniques. Just start with good basic ingredients and a good stock and you're there. The first night you serve the soup it might be a hearty first course before a simple dinner of fish or poultry and vegetables. However with careful additions during the week, these basic bean soups can become fabulous full meals-in-a-bowl. Do you have a little left over roast chicken or turkey? Some baked ham? You didn't finish that whole poached fish? Are there a few spoonfuls of pesto left in that jar? A wedge of parmesan or gruyere cheese to grate? Why not add them to the soup? Make It Ahead I find that bean soups can be made well ahead of time, days ahead in fact. All they need is just a careful, gradual reheat, stirring from time to time as the beans have a tendency to sink to the bottom of the pot and need to be moved around, so they don't scorch or stick. Bean soups are quite filling and substantial in themselves. Even if you don't have any interesting leftovers, you can pick up a few clams or shrimp on the way home and add them to the pot. Or add some croutons and grated cheese, and you have a really satisfying supper. Just heat and eat. All you need is some good bread to complete the meal, maybe a small green salad and perhaps some fruit. Soaking Tips A note about soaking beans. Most recipes tell you to soak dried beans overnight. But what if you forgot? No problem. Put the beans in a pot with lots of water to cover. Bring to a boil and boil for 2 minutes. Turn off the heat and let them sit for 1 hour. Then drain, cover with fresh cold water and bring to a boil, reduce heat, cover the pan, and simmer until beans are tender, adding salt during the last 15 minutes or so. Beans will take anywhere from 35 to 60 minutes to soften, depending upon the age of the beans. Lentils do not require advance soaking. For Joyce' recipes, go to the article's page in Foot Fit below: http://www.foodfit.com/cooking/archive/FoodfitsTable_jan04.asp Here are a few prep tips: A good way to save time is to marinate meats and poultry in the freezer. Just place meats in freezer bags and add the marinade before sealing them. After bringing chicken breasts home from the grocery store, divide them up into freezer bags and pour salsa over them. When you need a quick meal, just remove the chicken breasts from the freezer, let thaw, and place in a casserole dish. Bake at 350 degrees for about 30 minutes or until chicken is done. Top with shredded Monterey Jack cheese during the last five minutes of cooking time. Why not make three meals at once? When making a dish that calls for ground beef, cook up a few extra portions of meat. Divide the meat into three portions and add taco seasoning to one, spaghetti sauce to the second and sloppy joe seasoning to the third. Have one meal for dinner and freeze the other two. Always allow casseroles to thoroughly thaw in the refrigerator before re-heating. Before leaving for work in the morning, transfer that night's meal from the freezer to the refrigerator. 6 Timesaving Ingredients to Keep on Hand by Jean Anderson author of Dinners in a Dish or a Dash Broccoli florets: Divide broccoli into small florets (no more than 1 1/2 to 2 inches across the top), leaving 1/2 inch of stem on each and trimming to a thickness of 1/4 inch. Blanch florets 2 minutes in large pan of rapidly boiling unsalted water. Drain florets and quick-chill 5 minutes in large bowl of ice water. This stops the cooking and sets the bright green color. Drain florets well, then layer with paper toweling in a plastic zipper bag and store in the refrigerator until ready to use. Maximum storage time is 5 to 7 days. Minced garlic: Separate 2 or 3 bulbs of garlic into individual cloves and peel. The easy way to do this is to whack each clove with the broad side of a large heavy chef's knife; this loosens the skin, which can be quickly stripped away. Mince garlic moderately fine. (I use a food processor, pulsing to just the right degree of fineness; if you mince by hand, sprinkle chopping board with salt -- that way the garlic won't stick to the knife or your hands.) Spoon minced garlic into a glass or porcelain ramekin and press plastic food wrap flat over surface of garlic. Slip ramekin into a small plastic zipper bag, press out all the air, seal, and store in refrigerator. Every time you dip into the garlic, reseal as carefully as you did the first time around. Because most recipes call for garlic by the clove, here's a handy table that translates minced cloves into teaspoons: 1 small clove garlic = 1/2 to 1 teaspoon minced 1 medium-size clove garlic = 1 to 11/2 teaspoons minced 1 large clove garlic = 2 to 2 1/2 teaspoons minced Fresh lemon juice: It's a pain to have to stop and juice a lemon mid-recipe, so I like to keep a little jar of "freshly" squeezed lemon juice in the refrigerator (and sometimes separate jars of orange and/or lime juices, too.). My favorite storage container is a half-pint preserving jar with a dome lid because the jar fits directly underneath the spout of my electric juicer and holds the juice of about 6 lemons (or 8 limes or 2 medium size oranges). I squeeze the juice directly into the jar, cap it tight, and set in the refrigerator. It remains amazingly fresh and is infinitely superior to bottled juices (I won't give them house room). Maximum storage time is 2 weeks for lemon or lime juice, 1 week for orange juice. Chopped yellow onions: You'll save tons of time if you chop 2 or 3 pounds of yellow (all-purpose) onions whenever you have time and store them in fridge. But I recommend this only if you have a food processor. Here's the technique that has served me well over the years: Halve each onion lengthwise, slip off the peel, then cut each half in two both crosswise and lengthwise. Drop onion chunks into food processor fitted with the metal chopping blade and pulse briskly until moderately coarse-further chopping may reduce the onions to mush. So will trying to chop too many at a time: for best results, no more than half-fill the processor work bowl. Once the onions are chopped, bundle into a large plastic zipper bag (a heavy-duty freezer one), press out all the air, and seal. Place this bag in a second large, heavy-duty plastic zipper bag, press out the air, and seal. Store in the refrigerator. Whenever you need onions, simply reach in with a measuring spoon or dry cup measure and retrieve the amount you need. Carefully reseal both bags as before after each use, pressing out all air (this keeps the onions from smelling up the fridge and/or absorbing refrigerator odors). Many recipes call for onions by the piece (2 medium-large yellow onions, chopped), rather than by the cup (2 cups chopped onions). No problem. Here's a handy conversion table geared to today's onions, which tend to run large: 1 small yellow onion = 1/4 cup chopped 1 medium-small yellow onion = 1/2 cup chopped 1 medium-size yellow onion = 3/4 cup chopped 1 medium-large yellow onion = 1 cup chopped 1 large yellow onion = 1 1/2 cups chopped Minced parsley: Here's a trick I learned some years ago. Unband the parsley but do not wash. Discard the stems, also any wilting or discoloring leaves, then mince the parsley as coarse or fine as you like. Place in water to clean. Bundle washed parsley in several thicknesses of paper toweling and squeeze as dry as possible. Next spread the parsley on several thicknesses of dry paper toweling, fold left and right sides of toweling in, then roll parsley up in toweling. Slip roll into a small plastic zipper bag and set in the refrigerator. Chopped bell peppers: Wash peppers, pat dry, then quarter lengthwise, starting about 1/4 inch from the top: stack 3 or 4 scored quarters and slice crosswise, stacking the cuts about 1/4 inch apart. This will give you a good even chop. Even easier, cut quarters into 1-inch chunks, drop into food processor fitted with metal chopping blade, and pulse quickly until coarsely chopped. Cooked rice: Many years ago I learned to cook rice ahead of time and stash it in the refrigerator or freezer. The trick is to cook it just until al dente (firm-tender) so that the grains remain separate instead of clumping. Few staples are handier to have because cooked rice can be slipped -- refrigerator cold, even solidly frozen -- into casseroles, soups, salads, stews, and stir-fries. Then too, it can be reheated and used a backdrop for dozens of other recipes. This is the method I've evolved for cook-ahead rice. It continues to serve me well: Bring 2 quarts water to a rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add 4 cups uncooked converted white rice (no substitute), stir well, then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly --do not pack -- into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer. To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart, and balance sieve in top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
  5. Here is an online conversion chart you can save in your favorites and use as needed. Just scroll down in FROM to the appropriate metric amount and then scroll down to the appropriate US weigh in TO and click on convert. http://www.onlineconversion.com/volume.htm
  6. Let me answer your questions first. In baking, you can use either regular or pastry flour. You are correct in assuming the pastry flour makes things lighter. It has a higher gluten content I believe. Wheat bran is a very light product, packed with fiber that brings down the points and gives things a kind of nutty taste. If you have a GNC near you, ask for it there or at any health food store. It is light weight tiny little flakes and very inexpensive even at health food stores. As far as the muffins, I wasn't crazy about them. Here is what I would do to make them better. They need more pineapple and I would use pineapple chunks instead of crushed so that you can really taste the pineapple. You might want to cut the chunks in half and use half again as much. I haven't figured the points yet but it shouldn't make too much of a difference.
  7. Thanks Heidi. I think I replied to a post that you put at the 100 today? It is so nice to see people that I remember here again. Welcome back!
  8. I made an awesome chicken dinner tonight and it was a snap. I love the seasoning concoctions you can get off the grocery shelves these days. My DD loves the Grill Mates wet rubs but I prefer the dry seasonings and I use a lot of them in a dish. If you want to heat this up, try adding cayenne or fresh hot peppers of your choice. Remember that you can subsitute any whole grain or a different pasta, just make sure of the points. Yummy! Here is my new recipe: * Exported from MasterCook * Barbara's Mesquite Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breast, no skin, no bone, R-T-C 10 3/4 ounces cream of chicken soup, condensed, 98% fat free -- (one can) 1 1/2 cups fresh broccoli florets 1/4 cup water 1/4 cup half-and-half, fat free 1 teaspoon granulated garlic 2 1/2 teaspoons Grill Mates dry seasoning, Mesquite flavor -- (no calories and no fat) 8 ounces pasta -- I used no yolk wide noodles Cut chicken breasts to lay about 1/4" thick or pound them with a meat mallet. Sprinkle both sides with the garlic and 2 teaspoons of the Grill Mates seasoning. Set aside while you preheat a large skillet on med high heat. When hot, give it a spray or two with a non stick spray and place the breasts in the pan. Reduce heat to med. Cook 3 to 4 minutes per side til very brown. Remove from skillet and set aside. Rinse the skillet and add the soup, water, half and half, remaining teaspoon of Grill Mates and additional garlic if you prefer. Mix well and add cooked pasta and steamed broccoli (steamed to crisp-tender stage). Place chicken breasts on top of mixture and place a lid on it. Let set for at least 10 minutes for flavors to combine. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 375 Calories; 4g Fat (11.0% calories from fat); 29g Protein; 52g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 637mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk. NOTES : This is a great all-in-one skillet supper. You can use any of the Grill Mates seasonings you care to. 7 Points for a nice, large portion.
  9. I have made this chicken before. The grandkids love it but I wasn't crazy about it. I make it with legs when the kids are over because it is still so much better than fried for them.
  10. You have to get those servings of fruits, vegetables, grains, dairy and proteins in every day but you don't have the time? Are you eating the same thing day after day? Variety is the "spice of life". Try these low fat cooking tips to liven up your eating and to keep you motivated to stay on your program. Omega-3 Fatty Acids And Your Heart. You've probably heard the research -- fish oils can lower blood cholesterol, and may lower blood pressure. Try this salmon dish to get a delicious dose of Omega-3 -------------------------------------------------------------------------------- Omega-3 Fatty Acids and Your Health - Grilled Salmon While salmon is not the leanest fish, it does provide a generous dose of Omega 3 fatty acids that can benefit your health. This dish also includes olive oil and garlic -- two more powerhouses of sound nutrition. Mince a few garlic cloves and place on a plate. Add salt, pepper, fresh lemon juice, and a dash of Nature's Seasonings®, Mrs. Dash® or your other favorite herbs. Pour a tablespoon or two of extra virgin olive oil atop and mix all together. Coat fresh, rinsed salmon steaks in the mixture, turning over and coating well with the mixture. Marinade 30 minutes or more in the refrigerator if desired. Grill or broil 3-5 minutes per side or until done. For a truly heart-healthy meal, add a baked sweet potato and steamed broccoli. This is a delicious meal your body will thank you for! -------------------------------------------------------------------------------- Chicken Breast, Again? True, you can't beat the chicken breast for high-protein, low fat eating, but baked or grilled chicken breast day after day can get boring. Try the following chicken breast recipes for a change and transform the lowly chicken breast into a work of art: Chicken Breast with Pasta and Broccoli - While your pasta is boiling, prepare the chicken and broccoli. Cut the broccoli into flowerets and microwave until just slightly underdone. Meanwhile, mince up a couple of garlic cloves, cut the breast(s) into chunks and brown both together slightly in a skillet that has been sprayed with cooking spray. When almost done, add about 1/4 cup of chicken broth and the partially cooked broccoli. Toss together with the pasta and some parmesan cheese. Its quick, filling, loaded with protein and carbohydrates, and very good-tasting. Chicken Breast with Pineapple - Cut the chicken breast into chunks and brown slightly in a skillet coated with cooking oil spray. Add crushed garlic, soy sauce, a pinch of ginger, and a small can of pineapple chunks, then cover and simmer until almost done. In the last three minutes of cooking, throw in some fresh snow peas and toss all together until the snow peas are crisp-tender. Serve over rice for a beautiful, healthy and delicious low-fat meal. Quick Wedding Soup with Chicken Breast - Make a chicken stock by simmering a couple of chicken breasts with some scraped carrots, an onion and a few celery stalks. Place all in a pot, add water to cover, and bring to a boil. Once the stock boils, reduce the heat, cover the pot and simmer for 45-60 minutes. When done, remove the vegetables and chicken from the pot, reserving the stock. Shred the chicken and put back in the stock along with some frozen carrot slices, sliced fresh mushrooms, and some shredded spinach or escarole. Cook until all are heated through. Add salt and pepper to taste and top each serving with parmesan or romano cheese. Bellisimo! -------------------------------------------------------------------------------- Spicing up your vegetables Plain, microwaved broccoli again? You know vegetables and health go side by side, so try something new! Try tossing in a bit of non-fat or low fat Italian salad dressing first for a tangy flavor. While you're at it, throw in some cauliflower for color! To get your vegetable servings in when you're rushed for time, try this: Sauté a some frozen, mixed stir-fry vegetables in a bit of chicken broth. When they're completely thawed and warm to the touch, stir in some prepared, low fat stir-fry sauce. Toss until heated through. This is wonderful over rice or by itself. And it's finished in minutes. Microwaved sweet potatoes are quick, nutritious, filling, and tasty. For added flavor, after microwaving, slice in half lengthwise, then drizzle honey over and add a dash of cinnamon and/or nutmeg. Sauté fresh or frozen snow peas with fresh sliced mushrooms in chicken broth. Very colorful, very quick, very low fat and very delicious. Make a fresh salsa! Dice a red onion, a green, red or yellow bell pepper, a tomato, and a jalapeno or two. Add some red wine vinegar and a pinch of cilantro. Refrigerate for a couple hours so the flavors blend. This is a fabulous condiment to use over baked fish or chicken. Try it over a EggBeaters® omelet. Or spread a toasted bagel half with low fat cream cheese and a dollop of salsa. It will last a couple of days in the refrigerator and it's just the thing to add flavor to an otherwise "boring" meal. -------------------------------------------------------------------------------- Great things to do with fruit Combine strawberries and blueberries with a scoop of low fat or fat-free cottage cheese for a filling, yet light snack. Stir in some unsweetened applesauce for a tangy flavor. The cottage cheese is loaded with protein and the combination of berries and applesauce is delightful. Sauté sliced peaches, nectarine, apples and/or bananas in a nonstick skillet with a drop of vanilla and a pinch of cinnamon and nutmeg for a change of pace. Add a few drops of orange or pineapple juice for extra flavor. As soon as you get home from your grocer's, wash your blueberries, strawberries or other fruits and put them in a bowl in the refrigerator. Grab them for a snack during the day, or sprinkle them on your cereal in the morning. When you're hungry during the day, or busy in the morning, you're much less likely to take the time to wash and prepare them. So keep your fruits (and vegies) clean and accessible. Broil bananas halves after sprinkling with cinnamon. Tired of green salads for dinner? Try a fruit salad for a change of pace. Cut up some honeydew melon, cantaloupe and watermelon then throw in some grapes, raisins and orange sections. Sprinkle with orange or lemon juice for a refreshing change. -------------------------------------------------------------------------------- Lowering the Fat in Your Cooking Learn to love cooking spray. Use Pam® or other vegetable cooking sprays in place of oil whenever possible. A light mist is all you need to keep foods from sticking. Several brands have now added canola and olive oil sprays that add a slight flavor to your foods. Stir-fry your vegetables in broth. Chicken, beef or vegetable broth give your vegetables a great flavor, and using broth instead of oil really cuts down on the fat. Boil, Broil or Bake instead of frying! Always remove the skin from your poultry and trim the fat from your meats. Leaner meats are often "tougher" than fattier cuts. Use marinades to tenderize your flank steaks. Red wine vinegar, soy sauce, crushed garlic, lime and fresh ginger make a fabulous marinade. Just put a trimmed flank steak in a zipper bag, add the marinade, then keep in your refrigerator for a few hours. Broil or grill for a delicious addition to your table. -------------------------------------------------------------------------------- More tips for Healthy Eating Always keep a bottle of water with you. Fill a giant sports bottle with water in the morning, toss in some ice cubes, and sip on it all day. It will help with digestion, keep your skin clear, and keep you hydrated. Remember, drinking 8-10 glasses of fresh water each day is one of the best things you can do for your body. Always have something healthy to eat nearby. When you leave in the morning, take a bagel with you, or keep low fat snacks in the car. Make sure you eat every 3-4 hours. Don't wait until you've got a headache and you're ravenous. By then you are sure to make unhealthy choices. Try some Green Tea. Several studies have shown that drinking Green Tea may help prevent some types of cancers. So try replacing a cup of coffee a day with a relaxing cup of Green Tea. While your at it, add some fresh lemon juice to get in a mini-dose of vitamin C! -------------------------------------------------------------------------------- The Versatile Potato Low fat Scalloped Potatoes? Sure, just modify the ingredients. Scrape four potatoes, then slice very thin. Slice an onion into thin rings. Spray a 9" x 9" glass pan with Pam®. Layer 1/3 of the potato slices on the bottom. Top with 1/2 the onion slices. Sprinkle with salt, pepper, and about 1 Tablespoon flour. Repeat, then finish with the last 1/3 of the potato slices. Pour about 1/2 C skim milk over the top. Top with 1/4 Cup Low fat or nonfat cheddar cheese. Cover with foil and bake about 35-40 minutes at 375°. A terrific change of pace! Everyone loves twice-baked potatoes, so try this low-fat version for a change. Bake four potatoes until done (450° for about 50-60 minutes--test for tenderness with a fork). Let cool slightly then slice in half lengthwise. Scrape out the pulp with a spoon, leaving the skins intact. Mix the pulp with skim milk, salt and pepper, and Butter Buds®. Scoop the pulp back into the skins and broil about 1-2 minutes until the top is golden brown. Variations: add nonfat or Low fat sour cream or cheddar cheese to the mix. Baked Potato Slices with Rosemary and Garlic. Slice four potatoes into medium-thin wedges. In a mixing bowl, mix together 1 tablespoon olive oil and 3 tablespoons water. Add 1 tablespoon rosemary, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, Butter Buds®, salt and pepper. Toss potatoes in mixture, then place in a single layer on a baking sheet sprayed with Pam®. Bake 400° for 40-45 minutes or until done. If desired, omit garlic powder, and add 1-2 cloves minced fresh garlic. Like French Fries, only better!
  11. Make getting out of bed worth the effort with these 10 healthy ways to start the day Smoothies Nothing tastes better, first thing in the morning, than a fresh fruit smoothie. All you need is a blender, fruit juice, fresh fruit and some optional ingredients like yoghurt, protein powder or dried fruit. First, pour 350ml orange, apple or pineapple juice into the blender. Add 115g roughly chopped fresh fruit (bananas, peaches, pineapple, mango, berries and apricots work well). Add 3 tbsp yoghurt, a few dates, a spoonful of raisins or your favourite protein powder to the mix. Blend until thoroughly mixed, and drink. Once you have the technique mastered you can prepare your smoothie in about five minutes. Fresh fruit salad This variation on the standard fruit salad is tasty and filling. Assemble a few of your favourite fruits, such as pineapple, mango, banana, berries or apple. Cut them up into bite size pieces and toss with some fresh mint or coconut. Top with fresh yoghurt, and enjoy. You can make the salad the night before you eat it, but if you use apples, be sure to coat with lemon or orange juice, to prevent browning. Hot cereal Liven up your porridge or oatmeal with a sprinkling of brown sugar, chopped dates, raisins or almonds. Oat-based cereals have a low glycemic index, which means they are gradually absorbed and digested by the body. So, having a bowl of your favourite oatmeal or porridge in the morning will keep you energised, and stave off hunger until lunchtime. Stewed fruit This is great for a quick breakfast, during the week, because you can prepare it over the weekend and keep it in the fridge. Cut up three apples and a pear, and add some dried fruit, like raisins, sultanas or apricots. Add 115ml apple juice or water and simmer on low heat until tender. Flavour with a tablespoon of sugar or honey to taste, and add a pinch of cinnamon or powdered ginger. Eat with yoghurt or cottage cheese, or spoon over hot or cold cereal. Frozen berries Keep frozen berries in the freezer, and defrost the night before you want to use them, by setting a portion out in a bowl. You can use them in yoghurt, sprinkled on muesli or in smoothies. Sweeten with honey or sugar to taste. Fruity French toast French Toast is an exciting way to eat your daily bread. For one serving, mix a large egg or two small ones with a spoonful of milk or cream. Whisk together until blended. Melt a little butter in a frying pan, dip a piece of bread in the egg mixture, making sure both sides are covered by mix, and fry until set. Turn over and cook the other side until set and light golden brown. Top with fresh fruit, poached fruit or berries. Baked apples This is a perfect autumn or winter breakfast. In a bowl, mix a spoonful of butter or margarine, brown sugar and raisins. Add a pinch of cinnamon for flavour. Next, remove the core from your favourite kind of apple. Fill the centre with the mixture and bake at 350F/180C/gas mark 4 for about 30 minutes or until soft. Top with cream cheese or cottage cheese. Fruit crĂŞpes Buy pre-made crĂŞpes and freeze with some parchment or waxed paper in-between each crĂŞpe. Take one or two out (depending on your appetite) and thaw overnight. Alternatively, defrost on the morning you want to eat them, in a microwave oven or in a frying pan with a little butter. Heat up and fill with fruit, preserves and cottage cheese. Homemade applesauce This classic comfort food may also be made in advance and eaten during the week. Take 6 apples, then core, peel and cut them into chunks. Add a handful of raisins and 115ml apple juice. Bring to a boil and simmer until cooked. A spoonful of lemon juice will enhance the flavour. Spice up this recipe by adding cinnamon, ginger and a dash of sugar. Orange yoghurt Empty a large container of yoghurt into a bowl and mix in 115ml orange juice, 1 tsp vanilla and 100g fluid honey (to taste). Then, finely grate the skin of the orange into the mixture. Sprinkle some dried coconut, chopped nuts, raisins and dates on each serving.
  12. Okay, I lied. Thought I was leaving to go to town but DH said we could wait til tomorrow. I ran this in MC and was amazed how easy it was to fix. I don't think you will lose any flavor by switching to Turkey Bacon since it is crumbled up anyway and I never have noticed a difference between ff half and half and the real thing in cooking. If you try it, let me know what you think. I really like Paris' version and would rather have the cheese than the bacon but I think I will make them both and see what DH and DS think. We love spinach so they will both get eaten. * Exported from MasterCook * Creamed Spinach Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen chopped spinach -- (10 oz) 2 turkey bacon slices -- chopped fine 1 ounce onion -- chopped fine 1 cup half-and-half, fat free 1 1/2 tablespoons butter 1 tablespoon flour 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon Liquid Smoke 1. Thaw and cook spinach for 4 minutes in salted boiling water. 2. Drain and set aside. 3. In a skillet, brown the bacon and onion. 4. Add salt and pepper to bacon and onion. Set aside. 5. Bring the 1/2 and 1/2 to a boil in a cooking pot. 6. Melt the butter in a saucepan and add flour. Mix thoroughly and combine with the 1/2 and 1/2. Cook until the mixture thickens. 7. Add the spinach, bacon, Liquid Smoke, and onions to the 1/2 and 1/2 mixture. Stir thoroughly and heat. Serves 4, but it doesn't say the portion size.... S(Internet Address): "http://www.healthdiscovery.net/forums/showthread.php?t=76459" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 6g Fat (43.7% calories from fat); 5g Protein; 13g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 680mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat. NOTES : The original recipe is 5, almost 6 points per serving. I would count it 6. The lightened version is 2 points, I would count it 2 1/2 points per serving.
  13. Paris, I found this recipe when I was searching the archives and tried it Friday night. I loved it probably because I love Laughing Cow cheese. I am such a dummy, I wouldn't try the cheese because I hated the name! Then I saw all the posts referring to it here and figured it must be good and I love this cheese. My only regret is that we can only get the swiss in the light version and I would just love to have the other flavors too. BTW, I used FF half and half, just because I can't have the fat and it was fine with that. tickerchick, I will put your recipe in MC and see what I can come up with to lighten it up. I don't want to change too much because you will lose the original flavor but we should be able to do something with it. I'll get back to you tomorrow.
  14. Hang in there guys and the price will come down just like everything else. I have to say that knowing what I know it will do, I would have paid $30.00 for it. It makes the best wraps I have ever eaten. FF flour tortillas or a one point flatbread of any kind, nuke for 10 seconds to soften the bread (so you can fold it without it breaking) and you just fill it with anything. For instance: 1 scrambled egg (or egg beater), 1 oz lf cheese and veggies of choice, fold into a rectangle by turning opposite corners in and fold it over on itself to fit the well. 3 points apiece. Asian veggies sauteed crisp-tender with sauce of choice, 2 points apiece. Black hummus (made with garbanzos and black beans) and 1 or 2 ounces of lean meat. 3 to 4 points apiece. Sugar free pie filling. 2 points apiece. My favorite so far, roasted chicken breast, lf cheese and tomatoes, 3 points apiece. These are so great because they come out brown and crispy like they have been fried but they haven't! You could go on and on. The omelets are just incredible! So, if you can find one on sale, get the thing!
  15. Nope, but I might just do some investigating and see what the internet has as a less artery clogging subsitute!
  16. Yummy! The grown-ups would like this one!
  17. Julie, have you made these? I was wondering if they might taste like a chocolate shortbread cookie? Thanks for posting it, I can't wait to try them on the grandkids!
  18. tickerchick, I have to tell you that everybody loved this chili. I made it in a crock pot though and let it simmer all day. I didn't want to go to the trouble of on the stovetop so I used dried beans in the crock but used all the same ingredients. My house smelled wonderful all day! It is spicy, but not too spicy for those who don't like it hot. It also has enough pep that those that do like it hot think it has a lot of flavor. Thanks again for this wonderful recipe. Half of it is in the freezer for the next time DH gets the urge for chili. Let me know if you want any more of the recipes out of that book pointed. DH went all nostalgic on me when I told him whose recipe it was and went in the file cabinet and pulled out a big 8 X 10 of the Colonel and him back in the day, white suit and all!
  19. I usually find that you can save about a point, depending on the recipe and if it calls for at least 1/2 cup of sugar. In the recipe above though, it is only three points anyway so I think I would go with the real stuff.
  20. I used to make this when I was on WW before. It is very good. I just stay away from sweets this time because I don't crave them anymore. I don't know why, I am just very thankful!
  21. If you would like to see many more recipes, most with pictures, go to the egg beaters website: www.eggbeaters.com * Exported from MasterCook * Egg and Cheese Pizza Wedges Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking Spray 1 cup Egg Beaters® 99% egg substitute 1/4 cup green bell pepper -- finely chopped 1/4 cup tomato -- finely chopped 1 ounce Turkey bacon -- crumbled 2 6 inch pita breads, whole wheat fat free -- (about 4 oz. each) 1/3 cup mozzarella cheese, part skim milk Preheat oven 400°F. Place a nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add egg product and cook until done, stirring frequently. Remove from heat, add peppers, tomatoes, and bacon into scrambled egg product. Place bread shells on baking sheet. Spoon half of the egg mixture onto each bread shell. Sprinkle equal amounts of cheese over each. Bake 5 to 7 minutes or until cheese melts. S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100290" - - - - - - - - - - - - - - - - - - - Per Serving: 288 Calories; 6g Fat (18.7% calories from fat); 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 589mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : 5 points per serving.
  22. Here are just four of the great recipes at this website. I have made these and each time I try one, I put it in MC first and lighten it a bit more if possible. If you want to see the original recipes to see what I have changed or want to see the many more recipes they have, the website is at the bottom of the page and the link to each recipe here is in the recipe. Most of their recipes have pictures too which is a nice perk to see what your end result should look like and if you have MC, you can import the picture along with the recipe. * Exported from MasterCook * Opened Faced Egg Muffins Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 1 cup Egg Beaters® 99% egg substitute 1 whole English muffin, whole-wheat -- split and toasted 1 small tomato -- sliced 1/4 cup cheddar cheese, lowfat -- shredded 1/2 teaspoon chopped chives Preheat oven 350°F. Place a medium nonstick skillet over medium heat until hot. Melt margarine, add egg product and cook until done, stirring frequently. Top each toasted muffin with half the scrambled egg; top with tomato slices, 2 tablespoons shredded cheese and 1/4 teaspoon chives. Place on a baking sheet and bake 5 to 7 minutes until cheese melts. Serve warm. S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100294" - - - - - - - - - - - - - - - - - - - Per Serving: 205 Calories; 8g Fat (32.8% calories from fat); 16g Protein; 18g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 4 points per serving. * Exported from MasterCook * Eggs Ottawa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 6 ounces mushroom caps -- about 4 caps, sliced 2 teaspoons lemon juice 1/2 teaspoon dill weed 1/8 teaspoon ground red pepper 2 teaspoons margarine 1 1/2 cups Egg Beaters® 99% egg substitute 2 English muffins -- split and toasted 4 ounces Canadian bacon -- 4 slices 4 ounces mozzarella cheese, part skim milk -- slices or shredded 1 tablespoon green onions -- finely chopped Heat oil in a chef's pan on medium high. Set the sliced mushroom caps in the hot pan. Pour 1/2 teaspoon of the lemon juice over slices and season with dill weed and ground red pepper. Cook 6-7 minutes or until the lemon juice starts to steam, turning mushroom slices as they cook. Remove to a warm plate and cover. Wipe out the pan and melt margarine on medium high. Pour in egg product and let it start to cook on the bottom without stirring (it needs to be handled gently). Slowly push the cooked part of the egg to the center of the pan with a spatula. When it's ready, it will still be slightly runny on the top. Please don't over cook it! Preheat the broiler. Place the toasted muffin halves on the rack on a broiler pan. Lay the Canadian bacon on the muffin. Cover each muffin with 1/4 of the cooked egg product, press down firmly to make an even mound. Top with 2 slices overlapping of mozzarella. Place under the broiler 1 1/2 minutes or until the cheese is melted and begins to brown. Set the sliced cooked mushrooms on top of the eggs. Sprinkle with green onions and serve. Description: "Thanks to Graham Kerr, the "Galloping Gourmet"" S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100190" - - - - - - - - - - - - - - - - - - - Per Serving: 267 Calories; 11g Fat (35.9% calories from fat); 24g Protein; 18g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 833mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. NOTES : 6 points per serving unless you can find a one point english muffin and then it is 5 points per serving. * Exported from MasterCook * Egg and Cheese Pizza Wedges Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking Spray 1 cup Egg Beaters® 99% egg substitute 1/4 cup green bell pepper -- finely chopped 1/4 cup tomato -- finely chopped 1 ounce Turkey bacon -- crumbled 2 6 inch pita breads, whole wheat fat free -- (about 4 oz. each) 1/3 cup mozzarella cheese, part skim milk Preheat oven 400°F. Place a nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add egg product and cook until done, stirring frequently. Remove from heat, add peppers, tomatoes, and bacon into scrambled egg product. Place bread shells on baking sheet. Spoon half of the egg mixture onto each bread shell. Sprinkle equal amounts of cheese over each. Bake 5 to 7 minutes or until cheese melts. S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100290" - - - - - - - - - - - - - - - - - - - Per Serving: 288 Calories; 6g Fat (18.7% calories from fat); 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 589mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : 5 points per serving. * Exported from MasterCook * Artichoke Omelet Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil -- divided 12 green onions -- (bunch) 3 cloves garlic -- chopped 1/2 cup chopped red bell pepper 2 ounces olives -- chopped (Greek-about 8) 1 cup artichoke hearts -- canned, packed in water, drained 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 7 teaspoons grated Parmesan cheese -- divided 1 3/4 cups Egg Beaters® 99% egg substitute Preheat the oven broiler. Heat 2 teaspoons of the oil in a heavy skillet on medium. Slice the white ends of the green onions and finely chop the green parts. Saute the white parts with the garlic about 1 minute to release the flavors. Add the red pepper, olives, artichoke hearts, oregano and basil and cook 8 minutes or until the vegetables are tender but still crisp and colorful. Stir in 2 tablespoons of the Parmesan cheese. Pour the egg product into the vegetables, shaking the pan to distribute it evenly. Cook on medium about 6 minutes or until the bottom is done and the top still runny. Fold in half. Allow omelet to finish cooking in pan for 2 minutes or place under the broiler for 2 minutes to finish cooking. Scatter the remaining teaspoon of Parmesan and a tablespoon of the green onion tops on top. Drizzle with the remaining teaspoon of extra virgin olive oil. Cut into four wedges and serve. It's a great brunch. Description: "Thanks to Graham Kerr, the "Galloping Gourmet."" S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100188" - - - - - - - - - - - - - - - - - - - Per Serving : 148 Calories; 6g Fat (34.6% calories from fat); 12g Protein; 13g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 441mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat. NOTES : Printed from www.eggbeaters.com 3 points per serving.
  23. Here are just four of the great recipes at this website. I have made these and each time I try one, I put it in MC first and lighten it a bit more if possible. If you want to see the original recipes to see what I have changed or want to see the many more recipes they have, the website is at the bottom of the page and the link to each recipe here is in the recipe. Most of their recipes have pictures too which is a nice perk to see what your end result should look like and if you have MC, you can import the picture along with the recipe. * Exported from MasterCook * Opened Faced Egg Muffins Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 1 cup Egg Beaters® 99% egg substitute 1 whole English muffin, whole-wheat -- split and toasted 1 small tomato -- sliced 1/4 cup cheddar cheese, lowfat -- shredded 1/2 teaspoon chopped chives Preheat oven 350°F. Place a medium nonstick skillet over medium heat until hot. Melt margarine, add egg product and cook until done, stirring frequently. Top each toasted muffin with half the scrambled egg; top with tomato slices, 2 tablespoons shredded cheese and 1/4 teaspoon chives. Place on a baking sheet and bake 5 to 7 minutes until cheese melts. Serve warm. S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100294" - - - - - - - - - - - - - - - - - - - Per Serving: 205 Calories; 8g Fat (32.8% calories from fat); 16g Protein; 18g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 4 points per serving. * Exported from MasterCook * Eggs Ottawa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 6 ounces mushroom caps -- about 4 caps, sliced 2 teaspoons lemon juice 1/2 teaspoon dill weed 1/8 teaspoon ground red pepper 2 teaspoons margarine 1 1/2 cups Egg Beaters® 99% egg substitute 2 English muffins -- split and toasted 4 ounces Canadian bacon -- 4 slices 4 ounces mozzarella cheese, part skim milk -- slices or shredded 1 tablespoon green onions -- finely chopped Heat oil in a chef's pan on medium high. Set the sliced mushroom caps in the hot pan. Pour 1/2 teaspoon of the lemon juice over slices and season with dill weed and ground red pepper. Cook 6-7 minutes or until the lemon juice starts to steam, turning mushroom slices as they cook. Remove to a warm plate and cover. Wipe out the pan and melt margarine on medium high. Pour in egg product and let it start to cook on the bottom without stirring (it needs to be handled gently). Slowly push the cooked part of the egg to the center of the pan with a spatula. When it's ready, it will still be slightly runny on the top. Please don't over cook it! Preheat the broiler. Place the toasted muffin halves on the rack on a broiler pan. Lay the Canadian bacon on the muffin. Cover each muffin with 1/4 of the cooked egg product, press down firmly to make an even mound. Top with 2 slices overlapping of mozzarella. Place under the broiler 1 1/2 minutes or until the cheese is melted and begins to brown. Set the sliced cooked mushrooms on top of the eggs. Sprinkle with green onions and serve. Description: "Thanks to Graham Kerr, the "Galloping Gourmet"" S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100190" - - - - - - - - - - - - - - - - - - - Per Serving: 267 Calories; 11g Fat (35.9% calories from fat); 24g Protein; 18g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 833mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. NOTES : 6 points per serving unless you can find a one point english muffin and then it is 5 points per serving. * Exported from MasterCook * Egg and Cheese Pizza Wedges Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking Spray 1 cup Egg Beaters® 99% egg substitute 1/4 cup green bell pepper -- finely chopped 1/4 cup tomato -- finely chopped 1 ounce Turkey bacon -- crumbled 2 6 inch pita breads, whole wheat fat free -- (about 4 oz. each) 1/3 cup mozzarella cheese, part skim milk Preheat oven 400°F. Place a nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add egg product and cook until done, stirring frequently. Remove from heat, add peppers, tomatoes, and bacon into scrambled egg product. Place bread shells on baking sheet. Spoon half of the egg mixture onto each bread shell. Sprinkle equal amounts of cheese over each. Bake 5 to 7 minutes or until cheese melts. S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100290" - - - - - - - - - - - - - - - - - - - Per Serving: 288 Calories; 6g Fat (18.7% calories from fat); 23g Protein; 36g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 589mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : 5 points per serving. * Exported from MasterCook * Artichoke Omelet Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil -- divided 12 green onions -- (bunch) 3 cloves garlic -- chopped 1/2 cup chopped red bell pepper 2 ounces olives -- chopped (Greek-about 8) 1 cup artichoke hearts -- canned, packed in water, drained 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 7 teaspoons grated Parmesan cheese -- divided 1 3/4 cups Egg Beaters® 99% egg substitute Preheat the oven broiler. Heat 2 teaspoons of the oil in a heavy skillet on medium. Slice the white ends of the green onions and finely chop the green parts. Saute the white parts with the garlic about 1 minute to release the flavors. Add the red pepper, olives, artichoke hearts, oregano and basil and cook 8 minutes or until the vegetables are tender but still crisp and colorful. Stir in 2 tablespoons of the Parmesan cheese. Pour the egg product into the vegetables, shaking the pan to distribute it evenly. Cook on medium about 6 minutes or until the bottom is done and the top still runny. Fold in half. Allow omelet to finish cooking in pan for 2 minutes or place under the broiler for 2 minutes to finish cooking. Scatter the remaining teaspoon of Parmesan and a tablespoon of the green onion tops on top. Drizzle with the remaining teaspoon of extra virgin olive oil. Cut into four wedges and serve. It's a great brunch. Description: "Thanks to Graham Kerr, the "Galloping Gourmet."" S(Internet Address): "http://www.eggbeaters.com/recipes/print_full-page.jsp?recipeId=100188" - - - - - - - - - - - - - - - - - - - Per Serving : 148 Calories; 6g Fat (34.6% calories from fat); 12g Protein; 13g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 441mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat. NOTES : Printed from www.eggbeaters.com 3 points per serving.
  24. A cup and a half sounds good. What a large filling serving that would be. If I have all the ingredients on hand, I will make it today to surprise DH. Fat free half and half works just the same and the full fat version so go for it and let me know how it comes out. If you want to post the recipe I will point it for you. Thanks again.
  25. Thank you tickerchick! My DH is going to love this one, especially when I tell him it is the Colonel's wifes recipe. He managed a KFC when we were very young!
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