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GWEN1220

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  1. Strawberry "Daquiri" Serves: 4 (1 Cup) Points: 1 2 C Frozen Strawberries, no sugar added 2 C Diet Mountain Dew 2 TBsp. Lemon juice 2 TBsp. Lime juice 1 (4-serving) Package Jell-O sugar-free Strawberry Gelatin In a blender, combine all ingredients. Process on HIGH 15 seconds. Continue processing on HIGH until mixture is smooth. Pour into glasses. Each serving : 35 Cals; 0 gm fat; 2 gm Fiber (HE) Note: I think if you divided this into 2 servings rather than 4 , it would still be 1 point.
  2. Hi, Sweetiepie. Ii just posted two recipes for you to try. I have a few more. If you want me to e-mail them to you, let me know ( email me or post here) In the above recipes, you can sub any flavor gelatin or extract you want. Just make sure it's the same size (4 serving size ) and Sugar free so the points don't change. Enjoy
  3. Hi, Sweetiepie. Ii just posted two recipes for you to try. I have a few more. If you want me to e-mail them to you, let me know ( email me or post here) In the above recipes, you can sub any flavor gelatin or extract you want. Just make sure it's the same size (4 serving size ) and Sugar free so the points don't change. Enjoy
  4. Mandarin-Cottage Cheese Salad Serves: 8 (3/4C.) Points: 2 3/4 C. plain FF yogurt 2/3 C. nonfat milk powder (Carnations) 1 Tsp. coconut extract 2 c. FF cottage cheese 1C. (8 oz. can) crushed pineapple, packed in juice and drained 1 C. ( 11oz can) mandarin oranges, rinsed and drained 1 C. Cool Whip lite 1 (4serving) package of Jell-O sugar-free Orange gelatin In a large bowl, combine yogurt and dry milk powder. Stir in coconut extract and cottage cheese. Add pineapple, mandarin oranges, and Cool Whip lite. Sprinkle dry gelatin over top. Gently stir to combine. cover and refrigerate for 4 to 6 hours Each serving : 103 Cals.; 1gm fat; 0 fiber
  5. Mandarin-Cottage Cheese Salad Serves: 8 (3/4C.) Points: 2 3/4 C. plain FF yogurt 2/3 C. nonfat milk powder (Carnations) 1 Tsp. coconut extract 2 c. FF cottage cheese 1C. (8 oz. can) crushed pineapple, packed in juice and drained 1 C. ( 11oz can) mandarin oranges, rinsed and drained 1 C. Cool Whip lite 1 (4serving) package of Jell-O sugar-free Orange gelatin In a large bowl, combine yogurt and dry milk powder. Stir in coconut extract and cottage cheese. Add pineapple, mandarin oranges, and Cool Whip lite. Sprinkle dry gelatin over top. Gently stir to combine. cover and refrigerate for 4 to 6 hours Each serving : 103 Cals.; 1gm fat; 0 fiber
  6. Lime Pear Salad serves: 6 points: 1 1 c. boiling water 2 c. (16 oz. can) pears, packed in their own juice, drained, and chopped -reserve the liquid! 1 (4serving) package of Jell-o sugar-free lime gelatin 3/4 c. Fat-free Cottage Cheese In a medium bowl, combine boiling water and reserved pear juice. Add dry gelatin. Mix well to dissolve gelatin. Refrigerate for about 15 minutes. Stir in cottage cheese. whip with wire wisk until fluffy. Add pears. Mix gently to combine. Pour into 8X8 inch dish. Refigerate until set, about 4 hours. When serving , cut into 6 pieces. each serving: 65 Cals; 0gm fat; 1 gm fiber
  7. Lime Pear Salad serves: 6 points: 1 1 c. boiling water 2 c. (16 oz. can) pears, packed in their own juice, drained, and chopped -reserve the liquid! 1 (4serving) package of Jell-o sugar-free lime gelatin 3/4 c. Fat-free Cottage Cheese In a medium bowl, combine boiling water and reserved pear juice. Add dry gelatin. Mix well to dissolve gelatin. Refrigerate for about 15 minutes. Stir in cottage cheese. whip with wire wisk until fluffy. Add pears. Mix gently to combine. Pour into 8X8 inch dish. Refigerate until set, about 4 hours. When serving , cut into 6 pieces. each serving: 65 Cals; 0gm fat; 1 gm fiber
  8. Pizza Dough This recipe will yield two 8" crusts. If you're feeding a crowd, it can easily be doubled. Just use what you need, then divide remaining dough into pizza-size portions, wrap tightly in freezer wrap, and freeze. Thaw in the refrigerator 4 hours before using. Makes 4 servings Ingredients 1 1/4 teaspoons active dry yeast (about half 1/4-ounce packet) 1 teaspoon olive oil 1/2 teaspoon salt 1/2 cup lukewarm water (105-115o F.) 1 1/4 cups + 1 tablespoon all-purpose flour 1/8 teaspoon granulated sugar 2 tablespoons cornmeal In large bowl, sprinkle yeast over water, stir in sugar; let stand 3 minutes until foamy. Stir in cornmeal, oil and salt. Using wooden spoon, gradually stir in flour until stiff dough forms and all flour is incorporated. Sprinkle work surface with reserved flour. Turn dough out onto prepared work surface and knead 3 minutes, until dough is smooth and elastic. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or damp towel and let rise in warm, draft-free place until dough doubles in volume, about 1 1/2 hours. Punch down dough; form into ball and let rise in covered bowl 30 minutes more. With knife, divide dough in half. Proceed with pizza recipe or wrap tightly in freezer wrap and freeze. SERVING SIZE: 1/4 of dough or 1/2 of crust of 8" pie POINTS: 3.5 SELECTIONS: 1/4 Fat, 2 Breads. PER SERVING: 181 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 275 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 5 g Protein, 9 mg Calcium
  9. MAN!, I can't believe the response on this recipe! I must try this one! Off to the market! Well...Once it opens
  10. Broccoli-Tofu Stir Fry with Cashews Makes 5 servings Ingredients 3 tbsp soy sauce 2 tbsp seasoned rice vinegar 1 1/2 tsp bottled minced garlic 2 tsp fresh or bottled chopped ginger 1 (1-pound) package firm tofu, drained and cut into 1/2 inch cubes 1 tbsp dark sesame oil, divided 5 cups fresh broccoli florets 1/2 cup chopped green onions 2 tbsp seeded minced jalapeno pepper 1/3 cup cashews 5 cups hot cooked somen (wheat noodles) or angel hair pasta Combine first 4 ingredients in a shallow dish, and stir well. Add tofu cubes, stirring gently to coat. let stand 15 minutes. Remove tofu from dish, reserving marinade. Heat 2 tsp oil in a wok or nonstick skillet over high heat. Add tofu; cook 2 minutes or until browned. Remove tofu; set aside, and keep warm. Add remaining 1 tsp oil and next 3 ingredients to pan; sauté 2 minutes. Stir in reserved marinade, tofu, and cashews; serve over noodles. SERVING SIZE: About 1 1/2 cups stir-fry and 1 cup noodles POINTS: 7 SELECTIONS: 2 Fat, 2 Vegetables, 1 Very Lean Meat, 2 1/2 Breads PER SERVING: 358 Calories, 11.4 g Total Fat, 1.8 g Saturated Fat, 0 mg Cholesterol, 567 mg Sodium, 49 g Total Carbohydrate, 5.8 g Dietary Fiber, 17.5 g Protein, 358 mg Calcium
  11. Oatmeal Ginger Bread A hearty, chewy whole grain bread with a special touch of spice. 1-pound loaf (8-10 servings) 3/4 cup water 1 tbsp canola oil 2 tbsp molasses 1 tsp salt 1/2 tsp ground ginger 1 2/3 cups (9 oz) whole wheat flour 2/3 cup rolled oats 2 tbsp gluten flour 1 1/2 tbsp powdered whey 1 1/2 tsp active dry yeast 1 1/2-pound loaf (12-14 servings) 1 1/4 cup water 1 1/2 tbsp canola oil 3 tbsp molasses 1 1/2 tsp salt 1 tsp ground ginger 2 1/2 cups (13.5 oz) whole wheat flour 1 cup rolled oats 3 tbsp gluten flour 2 tbsp powdered whey 2 tsp active dry yeast Put the ingredients in the bread pan in the order listed. Reverse the order if the manual for your machine calls for dry ingredients first. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Press Start. Tip: For a less robust flavor, use honey instead of molasses. POINTS: 2.5 PER SERVING: 151 Calories, 3 g Total Fat, 27 g Total Carbohydrate, 4 g Dietary Fiber, 6 g Protein
  12. Bill, this is the only pizza dough recipe I have. It's probably not what you are looking for. If you find one , share it with me , OK? This one is OK. I make individual pizzas with it . The whole crust is 7pts.
  13. Pizza Dough This recipe will yield two 8" crusts. If you're feeding a crowd, it can easily be doubled. Just use what you need, then divide remaining dough into pizza-size portions, wrap tightly in freezer wrap, and freeze. Thaw in the refrigerator 4 hours before using. Makes 4 servings Ingredients 1 1/4 teaspoons active dry yeast (about half 1/4-ounce packet) 1 teaspoon olive oil 1/2 teaspoon salt 1/2 cup lukewarm water (105-115o F.) 1 1/4 cups + 1 tablespoon all-purpose flour 1/8 teaspoon granulated sugar 2 tablespoons cornmeal In large bowl, sprinkle yeast over water, stir in sugar; let stand 3 minutes until foamy. Stir in cornmeal, oil and salt. Using wooden spoon, gradually stir in flour until stiff dough forms and all flour is incorporated. Sprinkle work surface with reserved flour. Turn dough out onto prepared work surface and knead 3 minutes, until dough is smooth and elastic. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or damp towel and let rise in warm, draft-free place until dough doubles in volume, about 1 1/2 hours. Punch down dough; form into ball and let rise in covered bowl 30 minutes more. With knife, divide dough in half. Proceed with pizza recipe or wrap tightly in freezer wrap and freeze. SERVING SIZE: 1/4 of dough or 1/2 of crust of 8" pie POINTS: 3.5 SELECTIONS: 1/4 Fat, 2 Breads. PER SERVING: 181 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 275 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 5 g Protein, 9 mg Calcium
  14. Cheesy Tuna Noodle Bake Serves: 6 Points: 5 3 C. Cooked Noodles, rinsed and drained (egg) 1 C. Frozen Peas 1 Tbsp. dried onion flakes 1 (10 3/4 oz) can Campbell's Healthy Request Cream of Mushroom soup 1 (6oz) can Tuna, packed in water, drained and flaked. 1 C. (3 3/4 oz) Reduced fat Cheddar Cheese 1 Tbsp. Dijon mustard 1/8 Tsp. black pepper. Preheat oven to 350 degrees. In a large bowl, combine noodles, peas, onion flakes, and mushroom soup. Stir to combine. Add tuna, cheddar cheese, mustard, and black pepper. Pour into 8x8 inch baking dish sprayed with butter-flavored cooking spray. Cover and bake 30 minutes. Uncover and bake an additional 5 mins. This dish freezes well. Hint: 2 2/3 C. of uncooked noodles usually makes @ 3 cups of cooked.
  15. BTW This recipe Freezes Very Well. Enjoy.
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