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cybergranny

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  1. My DH sent this to me and I thought some of you might like to copy it to send to your mothers. Somebody said it takes about six weeks to get back to normal after you've had a baby . somebody doesn't know that once you're a mother, " Normal," is history. Somebody said you learn how to be a mother by instinct ... Somebody never took a three-year-old shopping. Somebody said being a mother is boring ...... Somebody never rode in a car driven by a teenager with a driver's permit. Somebody said if you're a "good" mother, your child will "turn out good." Somebody thinks a child comes with directions and a guarantee. Somebody said "good" mothers never raise their voices ..... Somebody never came out the back door just in time to see her child hit a golf ball through the neighbor's kitchen window. Somebody said you don't need an education to be a mother. Somebody never helped a fourth grader with her math. Somebody said you can't love the fifth child as much as you love the first. Somebody doesn't have five children. Somebody said a mother can find all the answers to her child-rearing questions in the books . Somebody never had a child stuff beans up his nose or in his ears. Somebody said the hardest part of being a mother is labor and delivery ....... Somebody never watched her "baby" get on the bus for the first day of kindergarten. or on a plane headed for military "boot camp." Somebody said a mother can do her job with her eyes closed and one hand tied behind her back . somebody never organized giggling daisys, brownies, juniors, cadetts and seniors to sell cookies. Somebody said a mother can stop worrying after her child gets married .... Somebody doesn't know that marriage adds a new son or daughter-in-law to a mother's heartstrings. Somebody said a mother's job is done when her last child leaves home .... Somebody never had grandchildren. Somebody said your mother knows you love her, so you don't need to tell her . Somebody isn't a mother. God may have created man before woman but there is always a rough draft before the masterpiece.
  2. These are the recipes that I posted in March. Sorry about the smaller pictures. I used a different program on these but the rest will be bigger. So here are the latest yummy recipes that I have made and either made pictures of or took them from a book or magazine. All WW recipes came from WW cookbooks and had pictures and the Taco Pie came from a very old Mr. Food Magazine that I lightened up by about 10 points and made. My looked just like the picture and was very good so I am posting it because it is easy and kids like it. Enjoy buddies! * Exported from MasterCook * Fruit Glazed Acorn Squash Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds acorn squash -- (2 small) 3/4 cup unsweetened pineapple juice 3/4 cup orange juice 1/4 cup raisins 1 1/2 tablespoons brown sugar 1 tablespoon cornstarch 1/4 teaspoon ground cloves ***** squash several times with a fork. Place squash on two layers of paper towels. Microwave, uncovered, at high 5 minutes or until slightly tender. Let cool. Cut ends off squash and discard seeds; slice into 1 inch thick slices. Arrange squash slices in a 13 x 9 baking dish. Combine pineapple juice and remaining ingredients; stir well. Pour over squash slices. Bake, uncovered, at 350° for 35 minutes or until squash is tender, brushing frequently with glaze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; trace Fat (1.9% calories from fat); 2g Protein; 42g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 3 points per serving. Acorn squash are very firm, so microwave them for a few minutes before slicing. This also shortens the baking time for this recipe. * 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 (excluding unknown items): 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. NOTES : 2 points per serving. * Exported from MasterCook * Lemon Squares Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/3 cu powdered sugar -- sifted 1/3 cup butter -- chilled 1 1/4 cups Splenda 1 1/2 teaspoons grated lemon rind 1/2 cup fresh lemon juice 2 tablespoons flour 1/4 teaspoon salt 3 large egg whites 1/4 cup egg beaters® 99% egg substitute 2 tablespoons powdered sugar -- sifted Preheat oven to 350°. Combine one cup flour and 1/3 cup powdered sugar; cut in butter with a pastry blender until mixture is crumbly. Press firmly into bottom of an 11 x 7 inch baking dish coated with cooking spray. Bake for 20 minutes or until lightly browned. Combine Splenda and next 7 ingredients; stir with whisk until blended and pour over crust. Bake for 20 minutes or until set. Let cool on a wire rack. Cut into wedges and sift the remaining powdered sugar over bars. Description: "From WW All Things Sweet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 4g Fat (40.7% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : This recipe is 2 points per serving but by using egg beaters and Splenda, you get one and a half times the size of the original recipe for the same two points. * Exported from MasterCook * Poached Chicken Breasts with Apples Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple juice 1/2 teaspoon chicken bouillon granules 1 clove garlic -- minced 1/4 teaspoon dried tarragon -- crushed 12 ounces chicken breasts, no skin, no bone, R-T-C 1/2 cup apple -- cored and thinly sliced 1/4 cup green onions -- sliced 1 tablespoon water 1 1/2 teaspoons cornstarch In a ten inch skillet combine apple juice, bouillon granules, garlic, tarragon, and pepper. Bring to boil. Add chicken breasts; reduce heat. Cover and simmer for 7 minutes. Turn chicken over; add apple slices and green onions. Cover and simmer 4 to 5 minutes more til chicken is tender and no longer pink. With a slotted spoon remove chicken and apples; keep warm. Reserve cooking liquid. In a small bowl stir together the water and cornstarch. Stir into liquid in skillet. Cook and stir til thickened and bubbly. Cook and stir for two minutes more. Spoon over chicken and apples. S(Internet Address): "http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=60834&notes=1" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 2g Fat (16.5% calories from fat); 19g Protein; 7g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat. NOTES : 3 points per serving. * Exported from MasterCook * Spiced Pumpkin Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups flour 1 1/3 cups raisins 1/4 cup chopped walnuts 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup canned pumpkin 1/2 cup brown sugar, packed 1/3 cup apple juice 1/4 cup Splenda 1/4 cup butter buds® 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 cup egg beaters® 99% egg substitute 1 teaspoon vanilla extract Preheat oven to 350°. Combine flour, raisins, walnuts, baking soda, and baking powder in a medium bowl; stir well. Combine pumpkin and next 8 ingredients in a large bowl; beat at medium speed until well blended. Gradually add flour mixture, beating at low speed. Beat at high speed two minutes. Stir in vanilla. Pour batter into a 6 cup bundt pan coated with cooking spray. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan ten minutes on a wire rack. Remove cake from pan; let cool completely on a wire rack. Description: "From WW All Things Sweet" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 2g Fat (8.6% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : This recipe is between 3 and 4 points so I count it as 4. The original states 16 servings. At 16 servings it is 3 points. These are the recipes I posted separately in April. I just wanted to keep all the recipes with pictures together. Hi everyone. I spent some leisure time yesterday (yes, I actually DO take leisure time once in awhile! ) playing with MC and put in some great recipes for cooking in foil. Don't turn up your nose before you check them out, I have tried all eleven of these recipes (I will post 6 now and the other 5 later today) and they all work really well. The advantage is TIME! You cook so quickly when you wrap the meal in foil. I have of course, changed the full fat stuff to make them more point friendly but I haven't changed much. Check them out and let me know what you all think. * Exported from MasterCook * Apricot Pork Chops and Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces herb stuffing mix(I use a package of Stove Top) 1/2 cup dried apricots -- cut into quarters 1 1/4 pounds boneless pork top loin chops -- (1 pound plus 2 ounces) 1/4 teaspoon salt 1/2 teaspoon black pepper 6 tablespoons apricot jam 16 ounces frozen green peas 3 cups carrots -- cut in matchsticks Preheat oven to 450°. Prepare stuffing mix according to package directions, stir in apricots. Place 1/2 cup stuffing mixture in center of one sheet of foil (18 x 12 inches). Place one pork chop over stuffing mixture, pressing down slightly and shaping stuffing to conform to shape of chop. Sprinkle chop with salt and pepper. Spread one tablespoon apricot jam over pork chop. Place 2/3 cup peas beside pork chop in curve of chop. Arrange 1/2 cup carrots around outside of chop. Fold up foil to a packet and repeat with remaining ingredients. Bake 25 minutes or until pork chops are barely pink in center and vegetables are tender. Remove from oven. Serve on serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 377 Calories; 6g Fat (13.4% calories from fat); 25g Protein; 58g Carbohydrate; 8g Dietary Fiber; 43mg Cholesterol; 646mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : 7 points per serving The original recipe called for chops with bones but since there is so much fat to trim on pork chops, I used slices from a whole boneless loin (I buy them very inexpensively at Sam's) * Exported from MasterCook * Chicken Parmesan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breast, no skin, no bone, R-T-C -- 4 breasts 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/nonstick spray, or, Reynolds easy release -- (no spray needed) 1/4 teaspoon salt 1/2 teaspoon black pepper 2 cups pasta sauce 1 1/2 cups zucchini slices 1 cup onion -- chopped 1/2 cup mozzarella cheese, part skim milk -- shredded 4 tablespoons parmesan cheese -- grated 8 ounces spaghetti -- cooked and drained Preheat oven to 450°. Place one chicken breast in center of each sheet of foil. Season to taste with salt and pepper. Combine pasta sauce, onion and zucchini. Pour half of sauce mixture over each chicken breast. Sprinkle with cheeses. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet. Bake 16 to 18 minutes until chicken is no longer pink in center. Remove from oven. Carefully open one end of each foil packet to allow steam to escape. Transfer contents to serving plates with pasta already on them. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 401 Calories; 7g Fat (16.3% calories from fat); 34g Protein; 49g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 354mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. NOTES : 8 points per serving, including the pasta. You can undercook the pasta just a bit and place it in the foil first, cover with the chicken and other ingredients and cook it all together. I did it that way and it turned out great! * Exported from MasterCook * Chicken Stuffing and Green Bean Bake Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces herb-seasoned stuffing cubes(again, I use Stove Top) 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/nonstick spray, or, Reynolds easy release -- (no spray needed) 1/2 cup chicken broth 3 cups frozen green beans 12 ounces chicken breast, no skin, no bone, R-T-C 1 cup chicken gravy 1/8 teaspoon black pepper Preheat oven to 450°. Place a quarter of stuffing on one sheet of foil. Pour two tablespoons of chicken broth over stuffing. Top stuffing with 3/4 cup green beans. Place one chicken breat on top of beans. Combine gravy and pepper; pour 1/4 cup over chicken. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining stuffing, broth, beans, chicken and gravy to make the other three packets. Place all on baking sheet. Bake 20 minutes or until chicken is no longer pink in the center. Remove from oven. Carefully open one end of each packet to allow steam to escape. Transfer to serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 7g Fat (17.9% calories from fat); 29g Protein; 45g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol; 1802mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat. NOTES : 7 points per serving. * Exported from MasterCook * Country Roasted Chicken Dinner Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Lipton Onion Soup Mix -- (one envelope) 2 tablespoons honey 1 tablespoon water 1 tablespoon butter -- melted 24 ounces chicken breast, no skin, no bone, R-T-C 1 1/2 pounds potatoes -- cut in chunks 1 1/2 pounds sweet potatoes -- cut in chunks Preheat oven to 350°. In small bowl, blend soup mix, honey, water and butter. In an 18 x 12 roasting pan, arrange chicken breasts in the center, brush with soup mixture, cover loosley with foil and roast for 20 minutes. Arrange potatoes around chicken and drizzle remaining blend over all, continue roastingabout 45 minutes until potatoes are tender. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 4g Fat (13.5% calories from fat); 22g Protein; 35g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 78mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : This recipe calls for a whole roasting chicken but I like to cook the breasts only as they are much lower in points and I am not tempted to eat the skin. The picture is of the whole bird. NOTES : 5 points per serving. * Exported from MasterCook * Mediterranean Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breast, no skin, no bone, R-T-C 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/nonstick spray, or, Reynolds easy release -- (no spray needed) 1/2 teaspoon oregano -- dried 1/3 cup sun-dried tomato half -- cut in slivers 12 ounces marinated artichoke hearts -- drained 2 2/3 cups potatoes -- unpeeled, cubed 2 ounces ripe olives -- canned, drained, sliced 1/4 cup reduced calorie Italian salad dressing 1/4 cup parsley -- chopped Preheat oven to 450°. Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with one tablespoon salad dressing. Fold up packet, set aside on baking sheet and repeat with remaining ingredients. Bake 25 minutes or until chicken is no longer pink in center. Remove from oven, open one end of each packet to allow steam to escape, place on serving plates and top with chopped parsley. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 10g Fat (26.8% calories from fat); 27g Protein; 37g Carbohydrate; 8g Dietary Fiber; 53mg Cholesterol; 981mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 7 points per serving. To this recipe, I added three cloves of minced garlic, sprinkled on the breasts and Italian seasoning, plus ground fennel to taste. * Exported from MasterCook * Salmon with Warm Mango Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound salmon fillet -- about 1" thick 1/2 teaspoon paprika 1/8 teaspoon red pepper 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/non-stick spray, or, Reynolds easy release foil -- (doesn't need spray) 2 cups mangos -- peeled, seeded, cut in 3/4" pieces 1/2 cup red bell pepper -- chopped 1 tablespoon jalapeno pepper -- seeded and diced 2 tablespoons parsley -- chopped 1 tablespoon frozen orange juice concentrate -- thawed Prepare grill for direct cooking. Rinse salmon under cold running water; pat dry with paper towels. Cut slamon into 4 serving size pieces. Place one piece salmon, skin side down, on each sheet of foil. Combine paprika and red pepper in small bolw. Rub on tops of salmon piedes. Toss together mangoes, bell pepper, jalapeno pepper, parsley and juice concentrate. Spoon onto salmon pieces. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet. Slide packets off baking sheet onto grill grid. Grill, uncovered, over medium high coals 9 to 11 minutes or until fish flakes when tested with fork. Carefully open one end of each packet to allow steam to escape. Transfer to serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 4g Fat (19.0% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat. Serving Ideas : You can bake these packets in the oven on the baking sheet at 400° for 10 to 15 minutes if no grill is available. NOTES : 4 points per serving. * Exported from MasterCook * Baked Cinnamon Apples Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Granny Smith apples 1/3 cup brown sugar, packed 1/4 cup dried cranberries 1/2 teaspoon cinnamon 4 teaspoons Butter Buds® -- liquid form Preheat oven to 450°. Core apples. Using paring knife, trim off 1/2 inch strip off top of each apple. Place each in center of a foil sheet (18 x 12 inches). Mix brown sugar, cranberries, and cinnamon in small bowl. Add in butter buds and mix. Fill apples with sugar mixture, spreading any excess around pared rims. Fold up foil to seal and place packets on baking sheet. Bake 20 minutes. Remove from oven. Open packets and shape foil around apples. Bake 10 minutes more or until apples are tender. Remove and transfer to bowls. Serve warm with a dollop of Cool Whip free if desired (this won't change the points). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; trace Fat (0.8% calories from fat); trace Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : The original recipe calls for ice cream and real butter. I feel they are every bit as good with the butter buds and Cool Whip and they are half the points! NOTES : 2 points per serving. * Exported from MasterCook * Grilled Potato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Lipton Onion Soup Mix 1/3 cup butter buds® -- liquid form 2 tablespoons red wine vinegar 2 cloves garlic -- minced 2 pounds red potatoes -- cut into 1" cubes 1 tablespoon fresh basil -- chopped, or 1 teaspoon dried 1/2 teaspoon black pepper In large bowl, blend soup mix, butter buds, vinegar and garlic; stir in potatoes. Using easy release foil, pour potatoes onto it. Wrap foil loosely around mixture and seal. Grill, shaking package occasionally and turning once, for 40 minutes or until they are tender. Spoon into serving bowl and toss with basil and pepper. May be served warm or at room temperature. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; trace Fat (0.9% calories from fat); 5g Protein; 50g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 304mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. NOTES : 4 points per serving. These packets may also be cooked in the oven. They are even better when grilled though. * Exported from MasterCook * Oven Roasted Potatoes and Onions with Herbs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds red potatoes -- unpeeled, cut in 1 1/2" cubes 1 cup onion -- chopped, use sweet onions 1 tablespoon olive oil 1 tablespoon butter -- liquid form 3 cloves garlic -- minced 1/2 teaspoon salt 3/4 teaspoon black pepper 2 tablespoons fresh basil -- chopped 2 tablespoons fresh parsley -- chopped 2 tablespoons fresh tarragon -- chopped 2 tablespoons fresh thyme -- chopped Preheat the oven to 450°. Place potatoes in a large bowl and drizzle with the oil and butter, toss well to coat each potato piece. Sprinkle salt and pepper, toss again. Place in a foil lined baking dish and bake 30 minutes. Stir and bake 10 minutes more. Add herbs; stir well to combine. Bake 10 minutes more until browned. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 4g Fat (16.9% calories from fat); 5g Protein; 44g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 213mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat. Serving Ideas : You can use any fresh or dried herbs that you like. If you use dried, use only one teaspoon of each. NOTES : The original recipe calls for 3T olive oil and 2T butter. This comes out to 6 points per serving. I use 1T olive oil and 1T butter, the taste is exacty the same for a large portion and it is 4 points per serving. You could cut that even further by using only butter spray (the liquid kind you find in the dairy section of the market) to 3 points but I don't think it is quite as good. I think the butter and olive oil are worth the extra one point. * Exported from MasterCook * Summer Vegetable & Fish Bundles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound snapper fillets -- four fillets 1 cup yellow squash -- julienned 1 cup zucchini -- julienned 1/2 cup mushrooms -- sliced 1 cup tomatoes -- sliced 1/2 cup water 1 ounce Lipton Onion Soup Mix -- I use Golden Onion for this recipe (1 envelope) Using 4 sheets of heavy foil or easy release foil, place fillets in center; top with vegetables. Evenly pour soup mix blended with water over fish. Wrap foil loosely around fillets and vegetables, seal airtight. Grill or broil, seam side up 15 minutes or until fish flakes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 2g Fat (12.3% calories from fat); 25g Protein; 5g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 90mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable. NOTES : This yummy recipe is only 3 points per serving! * Exported from MasterCook * That's Italian Meat Loaf Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ground meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tomato sauce -- (canned) divided 1/4 cup egg beaters® 99% egg substitute -- or two egg whites 1/2 cup onion -- chopped 1/2 cup green bell pepper -- chopped 1/3 cup seasoned bread crumbs 2 tablespoons parmesan cheese -- grated 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/2 pound ground beef, 95% lean 1/3 pound ground turkey 1/3 pound ground pork 1 cup mozzarella cheese, part skim milk -- shredded Reserve 1/3 cup tomato sauce; set aside in refrigerator. Combine remaining tomato sauce and egg in large bowl, stir in onion, bell pepper, bread crumbs, parmesan cheese, garlic powder and black pepper. Add the ground meats and mix well, shape into loaf. Place loaf on foil strips (tear off three 18 x3 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross strips in a spoke design.) inside a slow cooker. Cover and cook on low 8 hours or on high 4 hours. Internal temperature should read 170°. Spread loaf with reserved tomato sauce. Sprinkle with mozarella. Cover and cook 15 minutes or until cheese is melted. Using foil strips, remove meat loaf from slow cooker. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 9g Fat (47.1% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 450mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 5 points per serving.
  3. Hi everyone. I spent some leisure time yesterday (yes, I actually DO take leisure time once in awhile! ) playing with MC and put in some great recipes for cooking in foil. Don't turn up your nose before you check them out, I have tried all eleven of these recipes (I will post 6 now and the other 5 later today) and they all work really well. The advantage is TIME! You cook so quickly when you wrap the meal in foil. I have of course, changed the full fat stuff to make them more point friendly but I haven't changed much. Check them out and let me know what you all think. * Exported from MasterCook * Apricot Pork Chops and Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces herb stuffing mix(I use a package of Stove Top) 1/2 cup dried apricots -- cut into quarters 1 1/4 pounds boneless pork top loin chops -- (1 pound plus 2 ounces) 1/4 teaspoon salt 1/2 teaspoon black pepper 6 tablespoons apricot jam 16 ounces frozen green peas 3 cups carrots -- cut in matchsticks Preheat oven to 450°. Prepare stuffing mix according to package directions, stir in apricots. Place 1/2 cup stuffing mixture in center of one sheet of foil (18 x 12 inches). Place one pork chop over stuffing mixture, pressing down slightly and shaping stuffing to conform to shape of chop. Sprinkle chop with salt and pepper. Spread one tablespoon apricot jam over pork chop. Place 2/3 cup peas beside pork chop in curve of chop. Arrange 1/2 cup carrots around outside of chop. Fold up foil to a packet and repeat with remaining ingredients. Bake 25 minutes or until pork chops are barely pink in center and vegetables are tender. Remove from oven. Serve on serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 377 Calories; 6g Fat (13.4% calories from fat); 25g Protein; 58g Carbohydrate; 8g Dietary Fiber; 43mg Cholesterol; 646mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : 7 points per serving The original recipe called for chops with bones but since there is so much fat to trim on pork chops, I used slices from a whole boneless loin (I buy them very inexpensively at Sam's) * Exported from MasterCook * Chicken Parmesan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breast, no skin, no bone, R-T-C -- 4 breasts 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/nonstick spray, or, Reynolds easy release -- (no spray needed) 1/4 teaspoon salt 1/2 teaspoon black pepper 2 cups pasta sauce 1 1/2 cups zucchini slices 1 cup onion -- chopped 1/2 cup mozzarella cheese, part skim milk -- shredded 4 tablespoons parmesan cheese -- grated 8 ounces spaghetti -- cooked and drained Preheat oven to 450°. Place one chicken breast in center of each sheet of foil. Season to taste with salt and pepper. Combine pasta sauce, onion and zucchini. Pour half of sauce mixture over each chicken breast. Sprinkle with cheeses. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet. Bake 16 to 18 minutes until chicken is no longer pink in center. Remove from oven. Carefully open one end of each foil packet to allow steam to escape. Transfer contents to serving plates with pasta already on them. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 401 Calories; 7g Fat (16.3% calories from fat); 34g Protein; 49g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 354mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. NOTES : 8 points per serving, including the pasta. You can undercook the pasta just a bit and place it in the foil first, cover with the chicken and other ingredients and cook it all together. I did it that way and it turned out great! * Exported from MasterCook * Chicken Stuffing and Green Bean Bake Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces herb-seasoned stuffing cubes(again, I use Stove Top) 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/nonstick spray, or, Reynolds easy release -- (no spray needed) 1/2 cup chicken broth 3 cups frozen green beans 12 ounces chicken breast, no skin, no bone, R-T-C 1 cup chicken gravy 1/8 teaspoon black pepper Preheat oven to 450°. Place a quarter of stuffing on one sheet of foil. Pour two tablespoons of chicken broth over stuffing. Top stuffing with 3/4 cup green beans. Place one chicken breat on top of beans. Combine gravy and pepper; pour 1/4 cup over chicken. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining stuffing, broth, beans, chicken and gravy to make the other three packets. Place all on baking sheet. Bake 20 minutes or until chicken is no longer pink in the center. Remove from oven. Carefully open one end of each packet to allow steam to escape. Transfer to serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 7g Fat (17.9% calories from fat); 29g Protein; 45g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol; 1802mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat. NOTES : 7 points per serving. * Exported from MasterCook * Country Roasted Chicken Dinner Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Lipton Onion Soup Mix -- (one envelope) 2 tablespoons honey 1 tablespoon water 1 tablespoon butter -- melted 24 ounces chicken breast, no skin, no bone, R-T-C 1 1/2 pounds potatoes -- cut in chunks 1 1/2 pounds sweet potatoes -- cut in chunks Preheat oven to 350°. In small bowl, blend soup mix, honey, water and butter. In an 18 x 12 roasting pan, arrange chicken breasts in the center, brush with soup mixture, cover loosley with foil and roast for 20 minutes. Arrange potatoes around chicken and drizzle remaining blend over all, continue roastingabout 45 minutes until potatoes are tender. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 4g Fat (13.5% calories from fat); 22g Protein; 35g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 78mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : This recipe calls for a whole roasting chicken but I like to cook the breasts only as they are much lower in points and I am not tempted to eat the skin. The picture is of the whole bird. NOTES : 5 points per serving. * Exported from MasterCook * Mediterranean Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breast, no skin, no bone, R-T-C 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/nonstick spray, or, Reynolds easy release -- (no spray needed) 1/2 teaspoon oregano -- dried 1/3 cup sun-dried tomato half -- cut in slivers 12 ounces marinated artichoke hearts -- drained 2 2/3 cups potatoes -- unpeeled, cubed 2 ounces ripe olives -- canned, drained, sliced 1/4 cup reduced calorie Italian salad dressing 1/4 cup parsley -- chopped Preheat oven to 450°. Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with one tablespoon salad dressing. Fold up packet, set aside on baking sheet and repeat with remaining ingredients. Bake 25 minutes or until chicken is no longer pink in center. Remove from oven, open one end of each packet to allow steam to escape, place on serving plates and top with chopped parsley. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 10g Fat (26.8% calories from fat); 27g Protein; 37g Carbohydrate; 8g Dietary Fiber; 53mg Cholesterol; 981mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 7 points per serving. To this recipe, I added three cloves of minced garlic, sprinkled on the breasts and Italian seasoning, plus ground fennel to taste. * Exported from MasterCook * Salmon with Warm Mango Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound salmon fillet -- about 1" thick 1/2 teaspoon paprika 1/8 teaspoon red pepper 4 sheets heavy duty foil (18" x 12"), lightly sprayed w/non-stick spray, or, Reynolds easy release foil -- (doesn't need spray) 2 cups mangos -- peeled, seeded, cut in 3/4" pieces 1/2 cup red bell pepper -- chopped 1 tablespoon jalapeno pepper -- seeded and diced 2 tablespoons parsley -- chopped 1 tablespoon frozen orange juice concentrate -- thawed Prepare grill for direct cooking. Rinse salmon under cold running water; pat dry with paper towels. Cut slamon into 4 serving size pieces. Place one piece salmon, skin side down, on each sheet of foil. Combine paprika and red pepper in small bolw. Rub on tops of salmon piedes. Toss together mangoes, bell pepper, jalapeno pepper, parsley and juice concentrate. Spoon onto salmon pieces. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet. Slide packets off baking sheet onto grill grid. Grill, uncovered, over medium high coals 9 to 11 minutes or until fish flakes when tested with fork. Carefully open one end of each packet to allow steam to escape. Transfer to serving plates. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 4g Fat (19.0% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat. Serving Ideas : You can bake these packets in the oven on the baking sheet at 400° for 10 to 15 minutes if no grill is available. NOTES : 4 points per serving. * Exported from MasterCook * Baked Cinnamon Apples Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Granny Smith apples 1/3 cup brown sugar, packed 1/4 cup dried cranberries 1/2 teaspoon cinnamon 4 teaspoons Butter Buds® -- liquid form Preheat oven to 450°. Core apples. Using paring knife, trim off 1/2 inch strip off top of each apple. Place each in center of a foil sheet (18 x 12 inches). Mix brown sugar, cranberries, and cinnamon in small bowl. Add in butter buds and mix. Fill apples with sugar mixture, spreading any excess around pared rims. Fold up foil to seal and place packets on baking sheet. Bake 20 minutes. Remove from oven. Open packets and shape foil around apples. Bake 10 minutes more or until apples are tender. Remove and transfer to bowls. Serve warm with a dollop of Cool Whip free if desired (this won't change the points). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; trace Fat (0.8% calories from fat); trace Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : The original recipe calls for ice cream and real butter. I feel they are every bit as good with the butter buds and Cool Whip and they are half the points! NOTES : 2 points per serving. * Exported from MasterCook * Grilled Potato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Lipton Onion Soup Mix 1/3 cup butter buds® -- liquid form 2 tablespoons red wine vinegar 2 cloves garlic -- minced 2 pounds red potatoes -- cut into 1" cubes 1 tablespoon fresh basil -- chopped, or 1 teaspoon dried 1/2 teaspoon black pepper In large bowl, blend soup mix, butter buds, vinegar and garlic; stir in potatoes. Using easy release foil, pour potatoes onto it. Wrap foil loosely around mixture and seal. Grill, shaking package occasionally and turning once, for 40 minutes or until they are tender. Spoon into serving bowl and toss with basil and pepper. May be served warm or at room temperature. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; trace Fat (0.9% calories from fat); 5g Protein; 50g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 304mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. NOTES : 4 points per serving. These packets may also be cooked in the oven. They are even better when grilled though. * Exported from MasterCook * Oven Roasted Potatoes and Onions with Herbs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds red potatoes -- unpeeled, cut in 1 1/2" cubes 1 cup onion -- chopped, use sweet onions 1 tablespoon olive oil 1 tablespoon butter -- liquid form 3 cloves garlic -- minced 1/2 teaspoon salt 3/4 teaspoon black pepper 2 tablespoons fresh basil -- chopped 2 tablespoons fresh parsley -- chopped 2 tablespoons fresh tarragon -- chopped 2 tablespoons fresh thyme -- chopped Preheat the oven to 450°. Place potatoes in a large bowl and drizzle with the oil and butter, toss well to coat each potato piece. Sprinkle salt and pepper, toss again. Place in a foil lined baking dish and bake 30 minutes. Stir and bake 10 minutes more. Add herbs; stir well to combine. Bake 10 minutes more until browned. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 4g Fat (16.9% calories from fat); 5g Protein; 44g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 213mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat. Serving Ideas : You can use any fresh or dried herbs that you like. If you use dried, use only one teaspoon of each. NOTES : The original recipe calls for 3T olive oil and 2T butter. This comes out to 6 points per serving. I use 1T olive oil and 1T butter, the taste is exacty the same for a large portion and it is 4 points per serving. You could cut that even further by using only butter spray (the liquid kind you find in the dairy section of the market) to 3 points but I don't think it is quite as good. I think the butter and olive oil are worth the extra one point. * Exported from MasterCook * Summer Vegetable & Fish Bundles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound snapper fillets -- four fillets 1 cup yellow squash -- julienned 1 cup zucchini -- julienned 1/2 cup mushrooms -- sliced 1 cup tomatoes -- sliced 1/2 cup water 1 ounce Lipton Onion Soup Mix -- I use Golden Onion for this recipe (1 envelope) Using 4 sheets of heavy foil or easy release foil, place fillets in center; top with vegetables. Evenly pour soup mix blended with water over fish. Wrap foil loosely around fillets and vegetables, seal airtight. Grill or broil, seam side up 15 minutes or until fish flakes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 2g Fat (12.3% calories from fat); 25g Protein; 5g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 90mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable. NOTES : This yummy recipe is only 3 points per serving! * Exported from MasterCook * That's Italian Meat Loaf Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ground meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tomato sauce -- (canned) divided 1/4 cup egg beaters® 99% egg substitute -- or two egg whites 1/2 cup onion -- chopped 1/2 cup green bell pepper -- chopped 1/3 cup seasoned bread crumbs 2 tablespoons parmesan cheese -- grated 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/2 pound ground beef, 95% lean 1/3 pound ground turkey 1/3 pound ground pork 1 cup mozzarella cheese, part skim milk -- shredded Reserve 1/3 cup tomato sauce; set aside in refrigerator. Combine remaining tomato sauce and egg in large bowl, stir in onion, bell pepper, bread crumbs, parmesan cheese, garlic powder and black pepper. Add the ground meats and mix well, shape into loaf. Place loaf on foil strips (tear off three 18 x3 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross strips in a spoke design.) inside a slow cooker. Cover and cook on low 8 hours or on high 4 hours. Internal temperature should read 170°. Spread loaf with reserved tomato sauce. Sprinkle with mozarella. Cover and cook 15 minutes or until cheese is melted. Using foil strips, remove meat loaf from slow cooker. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 9g Fat (47.1% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 450mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : 5 points per serving.
  4. I have no clue what to do about the powdered sugar but maybe you could mix the FF cream cheese with Cool Whip free and the rest of the ingredients? The entire tub is only 8 points and that should yield a large amount of frosting. You would of course have to refrigerate the cake though but I think that is the only solution I can come up with. If you use this method, cream the cream cheese first, add the vanilla, lemon and sweeten to taste with Splenda and I think you will have a winner.
  5. Chef salads with everything but the kitchen sink are great. Use anything you have in the fridge. I have been known to add raw zucchini or yellow squash, raw mushrooms and whatever lean meat that I have along with the usual salad stuff and raw cauliflower and broccoli are great. Mix that with a summer cold soup and you are good to go. Check out some of these websites below for ideas: http://www.taunton.com/finecooking/pages/c00023.asp http://www.findarticles.com/p/articles/mi_m0846/is_12_21/ai_88759009 http://www.health.uab.edu/show.asp?durki=60244&site=3033&return=49038 http://home.ivillage.com/cooking/rushhour/topics/0,,4tjk-p4,00.html?iv_arrivalSA=1&iv_cobrandRef=0&iv_arrival_freq=1&pba=adid=15863925 http://www.recipezaar.com/r/258/145 That should give you plenty of ideas and also plenty of recipes to get started with.
  6. I have two separate coffee grinders. One I use for coffee and the other for spices. Otherwise, your coffee will taste like the last spice you ground in it. They are really inexpensive, especially if you can get one at Big Lots. They don't always have them, but when they do they are only six or seven dollars.
  7. That's great. It's good to know that complete list. I worked on the 365 Days today and it is a real easy fix on the formatting. Just takes a bit of effort. I say it is worth it not to have to scan the recipes and then upload them to MC. Give William a big hug and let him know we appreciate him letting us borrow you sometimes!
  8. The only thing that I think should be mentioned is that this internet import bar (which is my favorite thing that MC has ever done!) only interfaces with Internet Explorer so if you use another browser, you need to activate IE before you will see the MC import bar on your internet toolbar.
  9. I opened them with no problem. Now I just have to see which I already have and which I don't! That should keep me busy for awhile! Thanks again!
  10. As usual Jeanette, you are a doll! I don't know where you find the time to do all this with the babies and how busy your real life is. I am going to download the files because I too need a hug after the remodel disaster so here is a great big HUG for you!
  11. You know Jeanette, sometimes I just have to remind myself that I am NOT smarter than the computer. I learn this lesson all the time from my hubby. He is the guy that when you say the TV blew up and I can't get it to even come on!.......he quietly asks, "Is it plugged in dear?" So when you say in 20/20 hindsight that you SHOULD have removed the cookbook first, I have to reply that there are many times I SHOULD have done exactly that but like you, I didn't! Maybe some day we will both learn to do the simplest thing first! I am right there with ya babe!
  12. Here is the link to ValuSoft where the latest version of MC can be purchased: http://www.valusoft.com/products/mastercook.html You can also do a web search for MC and see if you can purchase it cheaper somewhere else.
  13. cybergranny

    Mastercook 8.0

    Here is the link to the ValuSoft page where you can purchase it online. You could also do a MC search and see if you can get it cheaper elsewhere: http://http://www.valusoft.com/products/mastercook.html
  14. I always grind the meat. I won't fall apart at all that way even if you use very little fat in the mix. I use my Kitchen Aid attachment but a lot of people have had good luck getting a form of ground meat using a food processor. You just have to watch it until it is the texture you want.
  15. APRIL TOMATILLO TOMATILLO! This is also available as a print-friendly Adobe Acrobat document* (PDF - 190K) Tomatillos are small fruits (used as a vegetable) enclosed in a husk. The fruit resembles a small unripe tomato and is usually green or yellow. The yellow color indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon. Tomatillos belong to the same family as tomatoes. The Aztecs first grew tomatillos as far back as 800 B.C. and they have been popular in Mexico and other Latin American countries for many years. In the US, they are mainly grown in Texas. TomatillosServing size 1 medium (34g) Amounts Per Serving% Daily ValueCalories 10 Calories from Fat 5 Total Fat 0g0%Saturated Fat 0g0%Cholesterol 0mg0%Sodium 0mg0%Total Carbohydrate 2g1% Dietary Fiber 1g4% Sugars 0gProtein 0gVitamin A0%Vitamin C6%Calcium0%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Selection The condition of the husk is often a good indicator when selecting tomatillos. If the husk is dry or shriveled then the fruit is probably not in good condition. Select tomatillos that have an intact, tight-fitting, light brown husk. If you peel back a small part of the husk, the fruit should be firm and free of blemishes. Canned tomatillos are available at specialty markets and are often used when making sauces. Tomatillos are available year round in supermarkets and specialty markets. Domestically grown tomatillos are available from May through November. Storage Fresh tomatillos with the husk still intact may be stored in the refrigerator for up to two weeks. They are best stored in a paper bag. Tomatillos last a week longer in the refrigerator if the husks are removed and the fruit is placed in sealed plastic bags. Tomatillos may also be frozen after removing the husks. Preparation The husks must be removed before preparing, but tomatillos in the husk are often used as decoration. Wash the fruit with soap and water to remove the film left by the husk. Tomatillos may be used raw in salsas or salads or cooked for sauces. Cooking enhances the flavor and softens its skin, but the result is a soupy consistency since the fruit collapses after a few minutes. Make Tomatillos Part of Your 5 A Day Plan Slice tomatillos into salsa to add color and flavor. Add diced tomatillo to guacamole for an extra crunch. Top tacos with sliced tomatillos for a change. Liven up your soup with some chopped tomatillos. * Exported from MasterCook * Corn & Tomatillo Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cup tomatillos 5 1/2 cup onion -- chopped 2 cloves garlic -- diced 1 tsp margarine 8 1/4 cup corn -- whole kernel 1 cup frozen peas 4 cups chicken broth 1 Tbsp cilantro -- chopped 4 oz green chili peppers -- diced 1/4 cup spinach -- chopped 1 tsp sugar Sauté tomatillos, onion and garlic in with margarine for five minutes. Remove to food processor and add peas and cilantro. Puree to chunky. Pour in pan and add chicken stock, diced green chilies, chopped spinach, corn, and sugar. Heat and serve. Per Serving (excluding unknown items): 254 Calories; 4g Fat (13.5% calories from fat); 11g Protein; 50g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 438mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 5 points per serving. * Exported from MasterCook * Mahi-Mahi With Corn & Tomatillo Salsa Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fish fillets -- 3 oz. each, mahi-mahi 1/3 cup pistachio nuts -- ground Salsa: 5 ears fresh corn 24 tomatillos 1 red pepper 1 tomato 1/2 jalapeño -- seeded 2 Tbsp cilantro Sauce: 1 cup orange juice -- fresh squeezed 1 tsp lemon juice 2 Tbsp oil -- pistachio nut Salsa, Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve. Sauce, Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve. To serve, Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish. Per Serving (excluding unknown items): 410 Calories; 12g Fat (25.8% calories from fat); 47g Protein; 31g Carbohydrate; 6g Dietary Fiber; 99mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 1/2 Fat. NOTES : 8 points per serving. * Exported from MasterCook * Mango and Tomatillo Salsa Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 mangos -- peeled and diced 10 tomatillos -- husked and sliced 1 jalapeno pepper -- seeded and sliced 1/4 cup lime juice 1/4 cup onion -- diced 1/4 cup cilantro -- chopped 1/2 cup tomatoes -- diced Combine all of the ingredients in a large bowl. Cover and let sit for at least 2 hours before serving. Per Serving (excluding unknown items): 57 Calories; 1g Fat (9.3% calories from fat); 1g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat. NOTES : 1 point per serving. * Exported from MasterCook * Roast Chicken With Tomatillo Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound tomatillos -- husks removed and quartered 4 cloves garlic -- minced 2 ounces green chili peppers 1/2 bunch fresh cilantro -- chopped 1 small onion -- chopped 1/2 tsp black pepper 12 ounces chicken breast, no skin, no bone, R-T-C -- halved, skin and fat removed 1 red bell pepper -- sliced into rings Puree the first six ingredients. Place in a 9 inch quiche pan or pie plate, cover with microwave plastic wrap, and microwave on high for 5 minutes. To cook on top of stove, place pureed ingredients in a saucepan and simmer 20 minutes. Spoon the sauce over the chicken, cover, and bake in a preheated 350 degree oven for 35 to 40 minutes. Per Serving (excluding unknown items): 146 Calories; 3g Fat (17.8% calories from fat); 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. NOTES : 3 points per serving.
  16. yum! That really sounds good! I love leeks. My fave is 'green chili'. Everything that goes into it is green except for the chicken. It is mostly leeks!
  17. Sure you can but make sure that you label them as uncooked and pre soaked! I would hate to bite into an uncooked bean!
  18. I make protein shakes. I know that sounds counterproductive but it isn't. I use whey protein powder that has only 70 calories and half a gram of fat. I mix it with 1 1/2 cups ice and DaVinci SF syrup of choice and I have a very thick protein shake for only two points that leaves me soooo full. It is delicious and has 16 grams of protein for those days when I don't want to eat a lot of heavy foods. I am thinking they will be great this summer. It is a bit pricey when you purchase it but you get 17 servings per container and the canister costs anywhere from 10.00 to 15.00 in health food stores so I get them when they have a 'buy one get one free sale' and for 10.00 I get 34 shakes at about 50 cents each. I use a Magic Bullet to make the shakes because it really crushes the ice well. I think that is the secret.
  19. Thank you! Nice of you guys to say such lovely things!
  20. MARCH LEEKS AND GREEN ONIONS LEEKS & GREEN ONIONS! This is also available as a print-friendly Adobe Acrobat document* (PDF - 285K) This month’s vegetable of the month highlights two often forgotten members of the onion family ― Leeks and Green onions (scallions). Leeks and green onions look similar they both have bulbous-like ends, fringed roots, and long leaves. These vegetables have an established food history, with usage from European to Asian cuisines, thus illustrating their versatile nature. Leeks LeeksServing Size 67g Amounts Per Serving% Daily ValueCalories 25 Total Fat 0g0%Saturated Fat 0g0%Sodium 10mg0%Total Carbohydrate 6g2% Dietary Fiber 1g4% Sugars 2gProtein 1gVitamin A0%Vitamin C8%Calcium2%Iron4%* Percent Daily Values are based on a 2,000 calorie diet. Leeks look like a giant scallion and are related to both garlic and the onion. Native to the Mediterranean region, this vegetable dates back to around 4000 BC. Although its flavor and fragrance are similar to its relatives, they are slightly sweet tasting and often served as a side dish. Selection Leeks are found in markets year round with a peak during fall to early spring. Select leeks with clean white bottoms making sure that the ends are straight and not larger than 1 ½ inches in diameter, otherwise they will have a tough texture. The tops should be green, crisp and fresh-looking. Small to medium leeks (less than 1½ inches in diameter) are the tenderest. Storage Refrigerate leeks, unwashed, in a loosely fitting plastic bag for up to one week. Storing leeks in plastic helps them hold onto moisture and keep the odor from spreading to other foods. Preparation Leeks carry some dirt especially in between the layer of overlapping leaves. Begin cleaning by removing discolored leaves and trimming off green tops and root tips. Cut the leek lengthwise by inserting a knife from the base. Spread the leaves and rinse thoroughly. Placing the fanned out leaves in a bowl of water and gently moving the leaves will loosen any remaining dirt. Leeks make excellent side dishes and appetizers but can also be added to many entrees including soups, stews, quiches, and salads. This delicate vegetable cooks quickly and overcooking them will result in a slimy and soft product. In addition, they store heat well and will continue to cook even after the heat source is removed. Make Leeks Part of Your 5 A Day Plan Bake, broil, braise, sauté or microwave. Serve cooked leeks alone, seasoned with lemon juice, and herbs. Boil, drain and place in a casserole; season with grated cheese and bread crumbs, then bake until bubbly. Add to egg dishes, like quiches and frittatas. Include sliced or pureed leeks to soups, stews, and stocks. Add thin sliced leeks to salads. Combine leeks with other vegetables like carrots, squash, and beets for a colorful side dish. Green Onions/Scallions Green OnionsServing Size 25g Amounts Per Serving% Daily ValueCalories 10 Total Fat 0g0%Saturated Fat 0g0%Sodium 0mg0%Total Carbohydrate 2g1% Dietary Fiber 1g4% Sugars 1gProtein 0gVitamin A2%Vitamin C8%Calcium2%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Green onions or scallions are really immature onions. Scallions are harvested while their tops are still green and before the bulb takes its full shape. Green onions can be eaten raw or cooked and have a milder flavor than their onion relative. Selection Purchase only green crisp tops and white bottoms. In general, the more slender bottoms will have a sweeter taste. Storage Scallions wilt within a couple days, so it’s best to use them immediately. However, if you must store them, refrigerate them in a tightly closed plastic bag up to one week. Preparation Rinse the scallions thoroughly as dirt may be lodged between the leaves. Trim any wilted parts and the tip of the white root. The entire scallion can be chopped or sliced and added to any of your recipes for added flavor. Make Leeks Part of Your 5 A Day Plan Trim off roots and 2 inches off tops, grill until tender and streaked with brown marks. Add chopped green onions to cooked rice or other favorite grains. Add sliced green onions to stir-fry dishes, salads, and dips. Slice green onions into a potato or baby greens salad. I love both leeks and green onions! They are so versatile! * Exported from MasterCook * Avocado Green Onion Party Dip Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium avocado -- seeded and peeled 1 cup cottage cheese, lowfat 3/4 cup yogurt, skim milk 1/2 cup green onions -- sliced 1/4 cup carrots -- shredded 1 Tbsp lemon juice 1/4 cup mayonnaise, imitation, no cholesterol 2 cups broccoli florets 1 cup cucumber slices 3 ounces melba toast -- rounds, 28 Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with vegetable crudités and melba toast rounds, allowing ½ cup vegetables, 4 melba toast rounds and 8 Tbsp dip per serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 7g Fat (37.4% calories from fat); 8g Protein; 18g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 291mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 3 points per serving. * Exported from MasterCook * Bacon, Ham and Leek Quiche Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 strips turkey bacon 1/2 cup ham slice, extra lean -- diced 12 leeks -- thinly sliced 3 1/2 cups Swiss cheese, lowfat 1 Tbsp flour 1 cup egg beaters® 99% egg substitute 1 cup half-and-half, fat free 1 cup milk, skim 1 pie shell -- 9 " Fry bacon until crisp. Drain. Reserve 1 Tbsp of drippings. Fry leeks and ham in bacon drippings until leeks are tender (5-10 minutes). Drain. Mix Swiss cheese with flour. Set aside. Beat egg substitute add cream, and milk. Add cheese and flour mixture. Mix well. Stir in crumbled bacon, ham and leeks. Mix well. Pour mixture into a 9-inch pie shell. Bake at 375 degrees for about 45 minutes or until knife inserted in center comes out clean. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 12g Fat (30.0% calories from fat); 25g Protein; 37g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 739mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. NOTES : 8 points per serving. * Exported from MasterCook * Green Onions and Lemongrass Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsps Vegetable Oil 2/3 cups onion -- finely chopped 1/4 tsp Turmeric 1 cup rice -- long grain 3 1/4 cups water 2 stalks lemon grass -- 12" ea, cut in 2" pieces 1/2 tsp salt 1 cup green onions -- chopped Heat 1½ Tbsps oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and sauté 5 minutes. Mix in rice. Add water, lemongrass and ½ tsp salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass. Heat remaining ½ Tbsp oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 7g Fat (23.4% calories from fat); 5g Protein; 50g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. NOTES : 6 points per serving.
  21. APRIL: ASIAN PEAR ASIAN PEAR! This is also available as a print-friendly Adobe Acrobat document* (PDF - 181K) Asian pears are cousins to the pears that are typically seen in grocery stores, but this fruit is similar to an apple and its many names reflect that characteristic. Other names that this fruit goes by are: Chinese pear, Japanese pear, Sand, Nashi, and apple pear. Asian PearServing size 122g Amounts Per Serving% Daily ValueCalories 50 Calories from Fat 5 Total Fat 0g0%Saturated Fat 0g0%Cholesterol 0mg0%Sodium 0mg0%Total Carbohydrate 13g4% Dietary Fiber 4g16% Sugars 9gProtein 1gVitamin A0%Vitamin C8%Calcium0%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Asian pears differ from the traditional European ones. These pears are usually round, firm to touch when ripe, and are ready to eat after harvest. Asian pears reach prime quality when they ripen on the tree, like an apple and peach. These pears will be crisp, juicy, and slightly sweet with some tartness, especially near the core. While European pears have the bulbous bottoms and tapering tops, they are not ready to eat until they are slightly soft and must be picked during the green stage and ripen at room temperature. European pears will be soft and juicy, with a sweeter, mellower taste. European pears will be brown at the core and an unpleasant taste if they are tree-ripened. There are several Asian pear varieties available. Japanese pears are more round in shape, while the Chinese pears are more oval or pyriform (pear-shaped). In the United States, the Japanese type of Asian pear called 20th Century or Nijisseki is the most popular. It is easily identified with its round shape and smooth yellow skin. Other common varieties include the Japanese bronze-toned Hosui pear and the pear-shaped Ya Li, a pale-green Chinese variety. Selection Select the most fragrant and unbruised fruit with little to no brown spots. Ripe Asian pears are hard and do not soften. They are ready to eat when purchased. Storage Asian pears are known for keeping well. Store pears a week at room temperature or up to three months in the refrigerator. Make Asian Pears Part of Your 5 A Day Plan Enjoy eating fresh out of hand. Use in salads, slaws, soups, and sandwiches. Use Asian pears as you would with other pears and apples in cobblers and fruit crisps. To prevent discoloration when cut, dip in a mixture of water and lemon juice. Yay! Finally we have just ONE fruit, not many! * Exported from MasterCook * Asian Pear Slaw with Chilies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups celery -- sliced diagonally, 1/4" thick 4 Tbsp lime juice 4 Tbsp rice vinegar 1 tsp ginger root 6 Asian pears -- sliced 1/4-inch thick 1/2 cup scallions -- thinly sliced on diagonal 1/4 cup cilantro leaves, whole -- finely chopped 1 teaspoon jalapeno chile peppers -- finely chopped Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (4.3% calories from fat); 1g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 1 point per serving. * Exported from MasterCook * Asian Salad with Sweet and Sour Vinaigrette Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salad: 1 papaya 1 guava 1 Asian pear 1 pound lettuce -- mixed and chopped 2 ounces Goat Cheese Vinaigrette: 1 tsp mustard 2 tsp Balsamic vinegar 1 tsp soy sauce, low sodium 1 tsp honey 1/8 tsp black pepper -- ground 2 tablespoons olive oil Combine mustard, balsamic vinegar, soy sauce, honey, salt and pepper in a mixing bowl. Drizzle in olive oil, whisking to an emulsion. Set aside. Cut papaya and guava into thin slices. Julienne the Asian pear. Put the spring mix salad in a large bowl. Toss with dressing. Mound on a platter. Place fruit slices on top. Sprinkle with chunks of goat cheese and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 12g Fat (51.7% calories from fat); 7g Protein; 20g Carbohydrate; 6g Dietary Fiber; 15mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : 4 points per serving. * Exported from MasterCook * Fall Asian Pear Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp olive oil 2 cups Asian pears -- peeled and cubed 1/2 cup onion -- diced 1 can chicken broth -- (15 oz) 1 cup cottage cheese, lowfat 2 cups butternut squash -- peeled and cubed, cooked 1/2 cup mustard 1 tsp tarragon -- chopped In a large sauce pan, place apple pear and onion with the oil. Cook until tender. Set aside. In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and ½ the chicken broth. Blend together until smooth. Add remaining ingredients and blend until smooth, but do not over blend. Pour into large saucepan to heat soup. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 4g Fat (28.4% calories from fat); 7g Protein; 15g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 533mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2 points per serving. * Exported from MasterCook * Jicama and Asian Pear Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups romaine lettuce leaves -- shredded 2 cups Jicama -- julienne-sliced 2 Asian pears -- cored and chopped 1/2 cup Golden raisins 1/4 cup vinaigrette -- your choice 1/4 cup Apple juice 1/4 tsp five-spice powder In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined. For dressing, whisk together the salad dressing, apple cider or juice, and five-spice powder or allspice until well mixed. Drizzle over salad and toss well. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 6g Fat (34.1% calories from fat); 2g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fruit; 1 Fat. NOTES : 2 points per serving. * Exported from MasterCook * Poached Asian Pears in Raspberry Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Asian pears 1 cup apple juice 1 cup white wine -- dry 1/2 cup water Few strips of lemon or orange peel Raspberry Sauce: 1 cup raspberries -- fresh or frozen, if frozen, thaw them 2 tbsp sugar Core Asian pears if desired, or leave stem and core intact. In a saucepan, combine the apple juice, wine, water, and lemon or orange peel. Place pears in liquid. Bring to boiling; reduce heat. Simmer, partially covered, 20 minutes, spooning liquid over pears frequently during cooking. (Pears will still be firm after cooking.) Chill pears in liquid. Meanwhile, prepare Raspberry Sauce: In a blender or food processor bowl, place berries. Cover and process till smooth. Add sugar; process again. If desired, strain sauce to remove seeds. Cover and chill sauce till needed. To serve, spoon some of the Raspberry Sauce onto 4 dessert plates; place a pear in center of sauce in each plate. Pass any remaining sauce to spoon over pears. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 1g Fat (3.5% calories from fat); 1g Protein; 31g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates. NOTES : 3 points per serving.
  22. I make protein shakes with DV syrup, low calorie and low fat soy and whey protein and ice! You have to have a very powerful motor but they are like very thick shakes and so very filling and 2 to 4 points depending on what you add to them! They will be very nice in the upcoming hot weather!
  23. Thank you. Looks good enough to check out some of the recipes.
  24. I haven't tried that exact recipe but I have a recipe for apple sausage that I made when I was making homemade sausage regularly that is very similar and it is delish! I think it would be even better with the maple syrup.
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