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Diamond

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  1. Please read the BCB philosophy and then come back to us and post a plan on how you intend to meet these challenges next time.
  2. I absolutely despise meatloaf (thanks to a wonderful mother who, for some reason, decided that any of her things with tomato sauce in them should have a "touch of sweetness"). To this day I can't eat sweet and sour anything because her spaghetti sauce always included vinegar and brown sugar. Her meat loaf was way too sweet. DF is an avid meatloaf lover, so I thought I would give this a whirl and once again try to eat meatloaf. WOW! I added a bit of onion and garlic and it was amazingly flavourful, moist and satisfying. DF immediately fell in love with it and ate way too much. He spent the rest of the night on his recliner patting his stomach and groaning. LOL It's so good, in fact, that I brought a slice of it to work for breakfast. That speaks volumes, for me. Please, don't hesitate. Give this keeper a try! Oh, and I didn't add any egg. The stuffing and the water held it together quite nicely and I was able to cut the recipe by four points. YUM!!!
  3. You know CG, it's been a long time since I cooked in foil and I have to wonder why I forgot to do that. It was no-muss, no-fuss and tasty as can be. I'm sitting here thinking of the possibilities. Thanks!
  4. Hey Barb - your letter reminded me that I have sun dried tomatoes from Costco - a ton of them, and I love them! Any suggestions or recipes using them? I do have some recipes, but mostly I just toss them into whatever for added flavour. TIA
  5. Absolutely, astoundingly amazing! Bravo! :bcbsalute
  6. Diamond

    I Wanna Fluff

    Thank you soooo very much!
  7. Diamond

    I Wanna Fluff

    I've seen a couple of recipes here for fluff, and read about fluff on other threads, but I don't know how to do it. Anyone care to share a fluff recipe and directions with me please?? TIA
  8. Does anyone have the recipe for oven baked potatoes. TIA Edited - LOL - it appears as if I don't know how to bake a potato. What I meant to ask was for the oven baked fries.
  9. Thank you sooooo much. I sometime boil a chicken breast in the chicken broth first. Then I chop the breast finely and add it to the soup. It hardly varies the points and because it is a protein helps stave off the hunger.
  10. I loaned out a recipe book a while ago and it has yet to be returned. It was a WW book and in it was a great recipe for greek lemon soup. It had chicken broth, lemon, rice and something else. Does anyone have that recipe - please??? TIA
  11. Not sure why, but all last night and this morning this concept was running through my head. I had to think it out a bit so it would make sense and be relevant. *LOL* So, here goes.~~~~~ Do you have fire when it comes to this journey? If not, I think it's important that we all do. Fire is an amazing thing. Fire is a great cleanser and nature's way of returning things to the norm. Take a forest fire for example. Many of our forests up here are tangled with deadfall and overgrown. Animals find little of food in these kind of forests - and they find little safety in these tangled woods. Nature has a way to deal with that. Forest fires start. Many people think a forest fire is a devastating thing. And it is, to a degree. But forest fires clear our forests of the debris and when the ashes are cold and Mother Nature begins her miraculous work, one can see new life springing up all over. Shoots start poking their heads through the ashes, and as they grow into trees, shrub and fauna, then wildlife returns (maybe for the first time in decades) to graze upon the tender shoots and find safety and comfort. Fire is also important in tempering steel. Steel starts out as ore and is full of impurites, and so it is processed into steel. That steel, however, isn't strong nor is it pure. The strength comes when a blacksmith dashes that steel into the fire ridding it of its impurities. The steel is almost taken to the molten stage. But despite that molten stage, steel that has been fire tempered, once cooled becomes stronger than ever. The same can be said about humans - until we are tested by fire we never know our own true strength. Many of us, indeed it's likely all of us have been tempered by fire. It's what we do after that test that really makes a difference. Do we act as if that fire was the worst thing that happened? Or do we allow that fire to temper us, to make us as strong as we can be? All of us here at the board have had to face the fire. In the end, let's take what we've learned and make it a good thing. Fire is good. Do you have the fire to continue on this journey to the best of your ability? I'm willing to bet that if you dig deep enough you will discover that yes, you do.
  12. Thank you again! :bcbsalute
  13. ((CG)) What a beautiful job you have done, and what a great idea! Thank you!
  14. Mary, yes, it was too tart, which is why I added the Splenda. Hope you enjoy!
  15. First of all, thanks to CG for figuring out the point value. :bcbsalute I thought this up, and I tried it tonight - it is so tasty!!! This is so decadently delicious! Makes you feel like you are cheating. * Exported from MasterCook * Karen's Marvelous Dressing Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Italian dressing, fat free 1 tablespoon Hellman's Just 2 Good reduced fat mayo -- (or any light mayo) 1 teaspoon parmesan cheese -- grated 1/2 teaspoon cracked black pepper 1/2 teaspoon Splenda Mix it all together and enjoy! Refridgerate the leftovers, but there won't be any! - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 1g Fat (33.6% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 485mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Half of the recipe is one point. All of it is 2 points.
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