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Llama Mama

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  1. It's never been an issue with me. The chicken renders a good bit of liquids, but remains moist. I do spray the crockpot liner with olive oil to prevent sticking.
  2. Ah! thanks - I've been just looking at the CORE list in the Week 1 book. Better get out my Complete Food Companion. I do appreciate the response. Lynette
  3. Bumping. DH made this for dinner tonight. It is KILLER! Lynette www.southeastllamarescue.org
  4. Grits are not listed on the Core food list, but cornmeal and polenta are. Are Grits CORE? Thanks Lynette
  5. Name: Lynette Where ?: North Caroina Married ?: 33 Years Kids ?: No Occupation ?: Administrative Assistant Sports ?: Hiking Hobbies ?: LLama Rescue, Cooking, Reading WW history ?: Did it in the 80's and lost 50 pounds. They're back and brought their friends! I've been on WW this time for 11 months and have lost almost 40 lbs, but am beginning to slip. I've decided it's time for a change and will start CORE on Monday.
  6. If soy parmeson is substituted for the regular parmesan, would this recipe be core? Except fo the cornstarch? Lynette
  7. Thanks. I don't want to lose contact with this great resource! Lynette
  8. I've tried several times to change my email addy on this list, but it isn't changing. ALso, when I click on the 'contact us' link, I'm taking back to the home page - no opportunity to contact anyone. Help! Thanks Llama Mama
  9. This recipe does work with boneless, skinless chicken breasts. I also cooked a turkey breast this way with great results. Lynette
  10. 6 points per large serving. Lemony Rice-Parsley Salad 4 side-dish servings 1 cup arborio rice 1/4 cup extra virgin olive oil 1 Tbl fresh lemon juice 1 cup tightly packed flat leaf parsley leaves, coarsely chopped 1/2 small sweet Italian frying pepper, cut inth 1/4 inch dice (I used sweet banana pepper) 1/3 cup oil-cured pitted black olives, coarsely chopped 1 Tbl capers, rinsed and drained 1.5 Teaspoons grated lemon zest salt and freshly ground pepper lemon wedges, for serving. Bring a large sauce pan of salted water to a boil. Add the rice and summer over moderate heat until just tender, about 14 minutes. Drain thoroughly. In a large bowl, toss the rice with the olive oil and lemon juice. Stir in teh parsley, frying pepper, olives, capers and lemon zest and season with salt and pepper. Serve warm or at room temperature with lemon wedges. One serving (1/4 of recipe) = 255 cal, 18 gm fat, 2.4 gm sat fat, 21 gm carb, 1.2 gm fiber. Parsley is high in vitamins A, C, and K and exteremly low in calories. This is very good and very filling!
  11. I used this as a 'sauce' on pork tenderloin, but it would make a great side dish, too. Mushroom Sauce 1 Tbl Low Fat Butter 1/2 Cup Onion, Chopped 2 Cups Mushrooms Salt & Pepper 1/4 Cup Low Fat Sour Cream Melt butter, add onions. Saute til softened Add mushrooms and saute til moisture cooks away Sprinkle with salt and pepper Add sour cream Add tenderloin drippings, if you have any I think this is 3 points for the entire dish. Maybe less, because the mushorroms count as fiber.
  12. Found this in Prevention Magazine. Made it tonight - very delicious. Smashed New Potatoes 1/2 cup = 2 points. 1.5 lb small new red potatoes, halved 1/4 cup fat free half and half 3 Tbl fat free sour cream 1 Tbl unsalted butter 1/2 tsp salt 1/4 cup fat free milk Place potatoes in medium saucepan and cover with cold water. Bring to a boil, reduce heat to a gentle boil, and cook 15 minutes or until tender. Drain and return to pan. (I simply put mine whole in the microwave and baked til done.) Briefly mash potatoes until broken up. Fold in half and half, sour cream, butter, salt, and enough milk to reach desired consistency. Makes 8 one-half cup servings. Nutrition info per serving: 90 cal, 2 g pro, 15 g carb, 1.5 g fat, 1 g sat fat, 5 mg chol, 1 g fiber, 170 mg sodium.
  13. I adapted this from a recipe I found on AllRecipes.com. It is DELICIOUS! The points are best I could figure, using the ingredients. Tilapia Crusted Parmesan INGREDIENTS: 1/2 cup Parmesan cheese 1/8 cup lowfat butter, softened 3 tablespoons fat free mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS: Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. (I just used a cast iron griddle sprayed with olive oil. In a small bowl, mix together the Parmesan cheese, lowfat butter, fat free mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. Tilapia - 6 ounces = 4 points Topping = 7 points total (Divide by number of servings of fish you cook)
  14. Well, after re-looking at the NI from the Ruby Tuesday website, I realized that the NI is PER SERVING, with 4 servings per item. So, at 69 calories, 4 fats, and 0 fibers, that would come to 2 points per serving, or 1/2 crab cake. (the appetizer is 2 crabcakes on a plate) Sorry - but they're STILL delicious!!!! Lynette
  15. I FINALLY did make them! They're good, but I think we can make them better. The orginal recipe is: 1 lb crab meat 1 egg, beaten 1/2 cup Saltines, crushed 1/3 cup fresh parsley, minced 1 tablespoons mayonnaise 1/2 teaspoon paprika or Old Bay Seasoning cayenne pepper or Morton's HOt Salt onion powder for sprinkling butter or olive oil for frying. I used fat free mayo. I fried in olive oil spray - well I sprayed the pan and let the crabcakes sit til good and brown on one side before I flipped them. The recipe made 5, which I pointed out at 3.2 points each. To me, they were still too 'bready' and were yellowish in color. The ones at Ruby Tuesday have little or maybe no breading. SO, next time, I'll use FF mayo again, use 2 egg whites instead of a whole egg (cuts calories as well as addressing the yellow color), and I'll see if I can make it work with no breading - or at least as little as possible. Oh - directions for the recipe: Remove any shell from crab. In medium bowl, toss together crushed Saltines, egg, parsley, and mayonnaise. Do not over mix. Add salt and pepper. Form 5 or 6 cakes, 1/2 to 3/4 inch thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with ceyenne or morton's hot salt and onion powder. In a heavy skillet, fry crab cakes, turning once until both sides are nicely browned (about 10 minutes). With this, I served little red potatoes, and grilled asparagus. Yummy! Lynette
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