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cybergranny

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Everything posted by cybergranny

  1. I stand corrected on the molasses point. No excuses, there is nothing I can say. However, I like the taste it adds to baked goods. It gives a richer, brown sugar flavor. I guess that is why there are so many different products. We all have different tastes. Sorry, I had to edit this post again, if you would like to use Splenda in the recipe or any other recipe and don't like molasses, you could try using dark cane sugar in the place of the molasses.
  2. A lot of you have probably wondered how to get brown sugar out of Splenda. Here is a simple trick that I do. For every 1/4 to 1/2 cup of Splenda, add 1 tablespoon of molasses to the recipe. Molasses is what makes brown sugar brown so I figured that if we used it with Splenda we would get the brown sugar taste in baked goods. A couple of things that I found out putting this in practice: If you want dark brown sugar, use 1 tablespoon for every 1/4 cup of Splenda. If you want light brown sugar, use 1 tablespoon for every 1/2 cup of Splenda. There is usually no appreciable difference in the points in a recipe up to 1 cup. Over that, I would advise you refigure the points.
  3. that I have been scarce here in the MH because I have been playing in the recipe archives? Well, I have and it is enlightening for sure! I found this recipe for pineapple muffins originally posted by TerriD in April of last year. My DGS#1 has an obscession with pineapple so I was intrigued. It was supposed to be one point but it was two by my calculations. So, I changed two things and made it one point and went and made them. They are big as she said and filling as she said. Here are both recipes so you can choose which you would like to make: Hi there, Here is a recipe for pineapple bran muffins which I made this weekend. According to the info, they are only 1 point each - but they are HUGE and really filling. I would also appreciate it if someone could run it through the MC just to make sure... 1 1/4 cups skim milk 1 1/2 cups wheat bran 1/2 cup brown sugar - not packed 1 1/2 cups whole wheat flour 1 tbsp baking powder 1 can (8 oz) crushed pineapple packed in juice, undrained 2 egg whites Combine the milk, wheat bran, and brown sugar, let sit for 15 mins. Combine the flour and baking powder and stir to mix well. Add the bran mixture (above) the pineapple and juice and the egg whites, and stir until the dry ingredients are moistened Coat muffin cups with non stick spray and fill about 3/4 full with batter. Bake at 350 for about 18 mins. Makes 12 Nutrional info from recipe: calories: 106 fat: 0.6 g fiber 4.7 g Thanks... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My version: * Exported from MasterCook * Pineapple Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups skim milk 1 1/2 cups wheat bran 1 tablespoon molasses 1/2 cup Splenda 1 1/2 cups whole wheat flour 1 tbsp baking powder 8 ounces crushed pineapple -- undrained 2 egg whites Combine the milk, wheat bran, and brown sugar, let sit for 15 mins. Combine the flour and baking powder and stir to mix well. Add the bran mixture (above) the pineapple and juice and the egg whites, and stir until the dry ingredients are moistened Coat muffin cups with non stick spray and fill about 3/4 full with batter. Bake at 350 for about 18 mins. Per Serving: 95 Calories; 1g Fat (5.3% calories from fat); 5g Protein; 21g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 1 point per muffin ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Also note that the recipe calls for wheat bran, not cereal. Wheat bran can be found in health food stores and is very very light weight and very inexpensive. If you buy a big bag, freeze what is left. Believe me, you will make these again!
  4. When you post a recipe to be put in mastercook, please remember to give us the number of servings. I did this assuming different servings because I don't know how many it makes. Also, could you post the directions too? If the recipe is complete, other people won't ask for these things to be added. I know chili is a no brainer, but there are a lot of people out there who are just learning how to cook and need the instructions. Thanks and here is your recipe: * Exported from MasterCook * White Chili Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups great northern beans, cooked 2 pounds chicken breast, no skin, no bone, R-T-C 1 cup onions -- chopped 1/3 cup celery -- chopped 8 ounces green chilies -- canned 1 tablespoon olive oil 6 cups chicken broth, low sodium 99% fat free 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 teaspoon ground cloves 1 cup monterey jack cheese -- shredded - - - - - - - - - - - - - - - - - - - Per Serving: 257 Calories; 5g Fat (18.7% calories from fat); 26g Protein; 27g Carbohydrate; 9g Dietary Fiber; 44mg Cholesterol; 358mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : For 12 servings this is 7 points per serving. For 15 servings it is 5 points per serving.
  5. That's great! There are so many wonderful and helpful sites out there. Now, if there were only more hours in a day! :rolleyes:
  6. Hi Linda, it is a well known website to a lot of people here but those who are new will want to know about it. Thanks for posting about it. If you check the 'sticky' notes here in the MH, the thread about favorite recipe sites has this one listed. Please continue to search out new sites and don't be discouraged. Before I posted this reply, I checked to see if you were new and that is the only reason I brought it to your attention!
  7. Ladies, what a wonderful suggestion to all, especially those who are new here! I love looking in the 'archives' that way. It is truly a bonus for us all. When my old computer crashed, I had a lot of recipes posted here that were in my MC program. I was going to start finding them again when I upgraded my MC to version 8.0. With it's powerful web interface right on my IE toolbar, it just takes a few clicks to have them back in MC again! Did you notice too that Denise put my e-bars on a sticky at the top of this page? If anyone asks about it in the future, they can find it there. Thanks again ladies for helping all our buddies be more organized!
  8. Prairie Homemaker is a great site. I visit it often. It's good to know that there are some people still willing to cook from scratch! Thanks for the comments and I hope others check out the PH site. The link above can not be accessed so try either of these two below http://hillbillymaggie.proboards20.com/index.cgi http://www.hillbillyhousewife.com/recipeindex.htm
  9. Here is a very good article on organizing your kitchen to relieve stress. I am an organization freak and this is a good step by step process to help you have 'a place for everything and everything in its' place' in the kitchen and pantry: MOVING THROUGH YOUR HOME KITCHEN ORGANIZING By Sally Allen – Professional Organizer Built-in incentives spur office organization. Job performance and financial goals are often at stake. But where is the motivation at home? Will you be fired from your job? …lose money because the dishes are in disarray? The home is your haven from the outside world …your final destination each day …a space of your own design and making. The motivation comes from your desire to enter this space and experience calm, order and a sense of control. This is where you hope to relax and enjoy life. This is where you LIVE. American kitchens are busy places. Today’s women spend an average of 1,092 hours a year in the kitchen, along with everyone from husbands to friends, teenagers and dinner guests. This room puts up with a lot of traffic, so organization is essential. Identify Kitchen Zones The kitchen often epitomizes our abundant lifestyle. We have more pots/pans than we need. We have more mugs than we can use. We have more dishes, more serving platters, more utensils then we have space to house. We are ready for anything! We think we have all that we need, but what we really need is to purge our excesses, sort our necessities, and organize our work areas into zones. Think of a kitchen “zone” as an area of major activity or functionality. What occurs in that area occurs over and over, not just occasionally. For example, you might have a food-preparation zone, baking zone, serving zone (dishes, glasses, flatware, linens, etc.), dry-food storage zone (pantry), cleaning zone, or miscellaneous equipment zone. If you grow your own produce, you might want to designate a canning zone. If you collect cookbooks and like to capture recipe variations in writing, consider a meal-planning zone. Invest Both Time and Thought To begin organizing your kitchen, plan ahead. Schedule the hours needed to complete the job. Attack areas of greatest concern first, and be realistic about the amount of time you will need to complete each area. There is nothing more frustrating then getting yourself into a mess of sorting and purging, only to realize that you’ve no food in the house for dinner or it’s time to rush off to a meeting. Consider your cooking habits, kitchen flow, and areas of convenience (zones). Do you need to have the glasses close to the sink or the refrigerator? Do you love to bake bread or preserve fruits or vegetables? Should the dishes be close to the eating area or near the dishwasher? Sort, Then Purge Systematically remove everything from the drawers and cabinets. Sort items into categories that make sense to you. Throw away broken or chipped items and objects that don’t have all their parts, like those plastic containers without lids. Give away duplicate utensils, excess glassware, bowls and platters that have never been used. The biggest clutter item I see in kitchens these days are the “freebies” people collect — souvenir glasses, mugs and plastic tumblers (with straws bearing ugly lipstick stains). Save a few, and throw or give away the rest (though I hesitate to add to someone else’s clutter). If you must keep a treasure, but don’t use it, pack it away in a box and store it in the attic or basement. The same system of purging and sorting works for your pantry and refrigerator. Sort out the food items that you know you will consume, and throw away food that is stale, old, or indecipherable. Create menus that use leftovers and canned or packaged goods that have been sitting in the pantry for decades. Get in the habit of reviewing the pantry and refrigerator at least once a week in order to determine your grocery list. (I had a client whose pantry held 10 cans of tomato soup because she could never remember if she needed soup when she was at the market.) Assign Everything a Home In The 15 Minute Organizer (Harvest House, 1991), author Emilie Barnes urges, “Things that work together should be stored together.” Good advice. It means pots, pans and utensils for stirring, flipping and scraping should be near the stove. Bowls, mixers, measuring cups/spoons and other baking paraphernalia should be in your baking zone. Seldom used items should go on top shelves or in awkward corners of cabinets. Appliances should find a storage space together or near the specific work area where they will be used. Put the coffeemaker near the sink, breakfast table, or entrance to the kitchen, and store sugar, creamer, filters and coffee close by. Groceries/foods should be grouped together — cereals, snacks, canned goods, oils/vinegars, salad fixings, etc. A client of mine routinely emptied her groceries into any space that was open, resulting in chips sandwiched between jam and syrup. A sticky habit to break? Not if you focus on the incentives. Remember, you are seeking calm, order and a sense of control. An organized kitchen will give you a place for everything, as long as you put everything back in its place, and will help you find what you need in a hurry. Assigning everything a work zone and then a home will save you time and steps. Be sure to have the family buy into your new kitchen environment. Show them the layout, and ask them to help you preserve it. Lead by example. A final word from Emilie Barnes: “Organization frees you from your kitchen mess And gives you total rest In this big area of your life.”
  10. One last entry in the online products. I love Kashi products and am thrilled that both SuperTarget and Wal Mart Supercenters are carrying them nationwide. Between the two you can pretty much get whatever product you want. I bought the Raisins and Spice oatmeal because it is only 2 points like regular flavor Quaker oatmeal but has many more vitamins and mineral and a lot more fiber. It is just as good tasting as the Quaker. I buy several of the cereals just to have some when I want a bowl of cereal or to crush and use as a topping for fruit bettys and crisps. Their newest product line that intrigued me was the snack crackers. I love crackers and limit the amount of boxes that come through the door. I bought the Sesame Honey, Ranch and 7 Grain varieties because they are only two points. I decided not to get the cheddar because they are three points. You get 15 crackers per serving and I have them either as a snack with Laughing cow or as lunch with the laughing cow and deli roasted turkey breast and a piece of fruit. They are really good. Thicker than most snack crackers and very filling. Here is the Kashi website, they have full nutritional info on every item they sell and you can do a search to find a store near you that carries their products. http://www.kashi.com/ourfoods.aspx?UserID=209589&SessionID=vs0ZGSiNBqMEYD1AHgvn&SID=1&Category_ID=33&
  11. Okay, must be the day for internet deals. Many people have seen these muffin tops in WW Magazine. I think they cost way too much to eat them on a regular basis. However, I guess you could freeze them and only eat them occaisionally. I have no idea how much shipping is but the special is 24 tops in two flavors of your choice for $24.00. That is a dollar each. I have tried these muffins tops. They are the size of the giant muffins that you get in bagel shops and such (just the top half of course). This was the best muffin I ever ate that I hadn't made myself. It was the blueberry one. I thought about buying them and freezing them to take with when I have a long day planned away from home. They are baked the day they are shipped. I told DH that he could order me some for a gift next time he felt the urge and he ordered them that day and didn't tell me! So, I should get them today or tomorrow and will let you know what I think, whether it is a value for the money. I would never, ever have paid that much for muffins I could make myself! But, it was sweet of him to do it. Here is the link: http://store.vitalicious.com/vitatops.html
  12. If you are interested in trying these one point cookies, you can get a sampler pack of eight cookies individually wrapped for $6.95 and the shipping is included. I ordered a pack because a friend told me they are large cookies and she actually eats them for breakfast. Thought I would try them. Pricey for eight cookies until you realize that it is about 87 cents for breakfast and even if you eat two that is only $1.74 for breakfast. Here is the link: http://bakersbreakfastcookie.com/
  13. I'm not the infamous MrsZ, but I can tell you that she is still around. She kindly sent me a pm when I returned and she has posted here a couple of times since I came back. We miss you Mary, check in with us okay?
  14. I saw several places on line where the price varied. The cheapest was 12.99. Amazing how prices fluctuate. I wouldn't pay 40.00 for it. It is a cute gadget but that's just it, it's a gadget. If you want me to look again and try to find that price, I will. Just let me know.
  15. If you click on the link below, it will take you to a webpage for Kashi products to find a store that supplies their products near you: http://www.kashi.com/store_locator.aspx?SID=1&Category_ID=32&Webpage_ID=12&
  16. I can't eat the FF Pringles because of the Olean. So I guess I don't have to worry about eating a whole can if I don't even have them:ugh: As for the WW cakes, did you know that Little Debbie has a line of rf products? I only mention this because you can get two boxes of Little Debbies for less than the cost of one WW snack cake box. I know they have the Oatmeal Cream pies and the fudge brownies and a spice cake but am not sure what else they have. All taste exactly like the original versions. I buy them at Wal Mart Supercenter.
  17. I agree with Nancy. You decide which way you want to go and then be consistant. Always count it the same way and you won't have a problem. If you are always looking for the lowest way to point an item or a meal, you are inconsistant in your counting of points and that will lead to trouble. So, just decide which way is easier for you and do it the same way all the time and you will be fine.
  18. cybergranny

    WW e-tools

    I recently discontinued my WW online account. As was said above, there are many free sites out there that will give you the same information. My favorite thing is to use Fit Day, which is a program that does everything the Weight Tracker and all the other perks at WW does. You can purchase it for a one time fee of $19.95 or use the free one on the web. Both choices are much less than WW. You can add in specific foods and the nutritional information and keep your journal right there on your computer. I really recommend this program. Here is the web link if you want to look it up: http://www.fitday.com/
  19. Good morning buddies. Over the weekend I went to this little shop that recycles items that large department stores can't sell. It is like a poor man's Tuesday Morning because it really is more like a flea market. Anyway, I found a GT Express, never out of the box for $15.00 and couldn't pass it up. I have seen this gadget on QVC and there is supposed to be an infomercial about it too but I have never seen it. It is around $30.00 with the shipping at Q so I never would buy it. Seemed like too much for such a small thing that looked a lot like an upgrade of the old sandwich makers. Well, let me tell you, this thing is great! Simply because it has deeper wells and you can put just about anything in it. I made omelets yesterday morning in it and for me I used 1/2 cup of egg beaters and a bunch of different leftover veggies (broccoli, mushrooms, sugar snap peas) and added a bit of chopped onion and an ounce of shredded reduced fat cheese. It was just wonderful. I can't wait to try the cake. You mix your cake mix as usual and pour the well half full, add whatever you like to it and cook. There is a bottle that you can store the rest of the cake mix in and either freeze it or put it in the fridge. The good thing is the cake is supposed to be so moist that you don't miss the frosting. So, reduced fat cake mix and diet cola for me and I may add a broken up peppermint pattie and if I cut it in half, it will only be two points and looks like it will be quite a big serving. I also won't be tempted to eat more if I only cook one! I'll let you know how the cake goes. Do any of you have this thing? I am going to make a wrap for lunch in it today with a ff tortilla and lots of veggies and ff refried beans. Look out world, Barbara has a new toy! So, if you have one and have ideas for me, please, please, post them!
  20. Jeanette, I searched here at bcb just in case you had found it here and I went to the WW site and did a search there. No luck. I can't tell you where you found the recipe. Wish I could have helped.
  21. I don't know what version you have but if you will go to the help screen and then to the index and type in the word backup it should probably tell you there how to make a backup to a cd. I don't think it is worth the trouble to save the program to floppys unless you don't have a rewritable cd drive. It will take several floppys but only one cd. If you have a cd writer, try to use a rewritable cd and you can just keep adding to the same one without starting over each time.
  22. Absolutely. That is the only way that you can do it and be sure. The calories, fat, and fiber of all of each ingredient. When you get those totals, divide each by the number of servings and then figure the points on your WW point finder for a serving.
  23. * Exported from MasterCook * scrambled eggs and cheese pizza Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp all-purpose flour 16 oz pizza crust -- thawed 1 serving butter flavor cooking spray -- (5 one-second sprays per serving) 1 1/2 cup egg beaters® 99% egg substitute 1/2 cup milk, skim 1/2 cup cheddar cheese, lowfat -- shredded 2 oz ham slice, extra lean -- diced Preheat oven to 375ºF. Sprinkle flour onto a clean, flat surface and roll out pizza dough into a 13-inch circle; lay dough on a baking sheet or stone. Build up edges of dough to make a crust and then ***** dough generously with tines of a fork; bake until light brown, about 15 minutes. While crust is baking, coat a nonstick skillet with cooking spray and heat over medium heat. Beat egg substitute and milk together in a large bowl; pour into skillet and scramble. Placed scrambled eggs on pizza crust and sprinkle with cheese and ham; bake until cheese melts, about 5 minutes. Slice into 8 pieces and serve. S(Internet Address): "http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=66661" - - - - - - - - - - - - - - - - - - - Per Serving: 212 Calories; 3g Fat (14.3% calories from fat); 12g Protein; 32g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 629mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. NOTES : 4 to 5 points per serving, count it as 5. I actually used a Boboli crust. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  24. * Exported from MasterCook * balsamic chicken with mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp vegetable oil 3 Tbsp balsamic vinegar 2 tsp Dijon mustard 1 clove garlic -- crushed 1 pound chicken breast, no skin, no bone, R-T-C 2 cup mushrooms -- small, halved 1/3 cup chicken broth, low sodium 99% fat free 1/4 tsp dried thyme -- crumbled In a nonstick skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Serve chicken topped with mushrooms. S(Internet Address): "http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50441" - - - - - - - - - - - - - - - - - - - Per Serving : 169 Calories; 5g Fat (29.7% calories from fat); 26g Protein; 3g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 4 points per serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  25. * Exported from MasterCook * dijon-roasted new potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp olive oil 2 Tbsp Dijon mustard 1/4 tsp dried thyme 1/2 tsp table salt 1/4 tsp black pepper 3/4 tsp paprika 1 1/2 pound potatoes -- new, quartered 1 Tbsp peppercorn Coat a 9 X 13-inch baking dish with cooking spray. Heat oven to 425°F. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated. Transfer potatoes to the baking dish and roast 15 minutes. Stir and roast another 15 minutes. S(Internet Address): "http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50656" - - - - - - - - - - - - - - - - - - - Per Serving: 163 Calories; 2g Fat (9.6% calories from fat); 4g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 397mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 3 points per serving.
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