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slpmarge

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  1. Felidstar's Split-pea, Lentils and Barley soup Appetizers / Soups / Salads OtherLactose FreeSoupLoads of fiber with a good mix of the other stuff. This soup has more texture than regular Split-Pea. 195 Minutes to Prepare and Cook WW points: 4 For a HUGE 16+-serving batch: 1lb split peas (1-16 oz bag) 1lb lentils (1-16 oz bag) 1lb pearl barley (1-16 oz bag) 4 stalks celery 1 medium onion 3 cloves garlic 1/2 - 1tsp pepper (to taste) 3 tsp oregano 2 bay leaves 2 tsp corriander 8 cups pork broth (this is homemade... can be substituted with can of chicken, vegetable or beef broth for a different flavor, but will probably boost the sodium) 16 cups water 1 smoked ham-hock (~2-3 oz), trimmed of fat (optional! This is for that real split-pea soup taste) Serve warm in 1 cup portions, with whole-wheat, rye or sourdough bread, or rice-cakes. I like to freeze the leftovers in 1-cup portions to make it an easy, no-work dinner down the road! For a HUGE 16+-serving batch: Prep: - Wash, sort and drain the split-peas and the lentils - Chop the onion, celery and garlic - Trim all the fat off the ham-hock * pork broth was made by simmering pork-chop bones in 12 cups of water, chopped onions, celery, garlic and pepper. Cool broth overnight in the refrigerator and skim the fat off the top before using. Cooking!: 1) Add broth and water to a large pot, and turn it on to medium-high. 2) Add all ingredients to the warmed soup base, and bring to a boil, stirring occasionally. 3) After the soup boils, lower temperature to "low" and cover the pot, letting the soup simmer for up to three hours, or until the split-peas have liquefied and the lentils and barley are soft. Check on it about every half-hour and stir. 4) Serve and salt to taste. I made this soup to be relatively low-sodium, so it IS kind of bland, but I think it's better to add the salt at the end If desired, remove ham-hock and discard. This will lower the fat and proteins consumed. Number of Servings: 16 1 1/2 cups per serving I made this in the crockpot on low overnight. I needed to check it several times to add more water at the beginning. It filled the whole pot.
  2. slpmarge

    Boboli Pizza

    I used my ww Boboli crust for a turkey pepperoni pizza. I couldn't believe it! There are fewer points in one serving of the Hormel t.p. than in 4 oz of lean hamburger. Boboli pizza 4 servings WW points: 5 ½ Whole wheat Boboli crust (10) 1 ½ cups spaghetti sauce (3) 3 tsp. EVOO (3) 4 ox. Lean hamburger, cooked, drained and washed of fat (4) ½ lb. fresh mushrooms 6 T FF mozzarella cheese (1.5) 2 T Parmesan cheese (1) 1 cup chopped onions 2 tsp. minced garlic basil oregano garlic salt Spread 1 cup sauce on Boboli crust. Saute mushrooms in skillet sprayed with Pam. Add garlic and onions and cook till soft. Toss hamburger with ½ cup sauce. Spread over crust. Top with mushrooms, onions and garlic. Sprinkle with cheeses. Drizzle with EVOO, garlic powder, oregano and basil. Bake in middle of oven at 450 for 10 min. With turkey pepperoni (2) 20.5/5= 4 I put mushrooms on first pepperoni last and sprinkled with the Parmesan cheese at the end.
  3. You should knock off one point. You have been losing steadily. Look also at your exercise regimen. As I lost weight, I didn't realize that the exercise tapes I was using daily were no longer causing as much exertion because I wasn't packing on the same # of pounds. I plateaued, and with the help of my MD, went to interval training to challenge my heart rate more. It worked like a charm.
  4. I love the zip 'n' steam bags. Now I can have broccoli as bright green and tender as they serve in restaurants.
  5. Interesting discussion. I bought the ankle weights to use while I am doing exercise tapes with Richard Simmons. Once I had lost 20# (now 40) I was not getting the same amount of exertion with the tapes. So I added the weights (gradually) to increase my heart rate. That worked for a while but I don't see the advantage now. I decided this week to leave them off and walk up and down the stairs till I was at my target heart rate before I start the tape. I am dancing with more abandon without the clumsiness that comes wearing the weights. Average heart rate is down but I'm having more fun. When are the weights appropriate?
  6. Thanks for the heads up. The nearest Aldis is 10 miles away. I'll start paying attention to volume.
  7. TELL ME ABOUT IT! Was I SHOUTING? I have stopped even analyzing it; the stress would make me eat. I routinely grab all the manager's special meats and fish and put in my compact freezer that is dedicated to WW foods. I open the package and divide into usable portions. At Thaksgiving I buy two extra frozen turkeys on sale at Wegmans for $.29/# and same with ham at Easter. I have a mental picture of what beef costs and will pick up top or bottom rounds when they are lower in price. I go to Aldis for canned goods if possible. Buy seasonal veggies and fruits. Can't wait for farmer's market. Not that that is a bargain anyway. I don't use convenience foods. I love the preparation of food and don't want to buy packaging. I currently have a cap on buying any more meats or fish for the freezer. I have plenty. I am working on drawing down on the stock. My current project is using up the little 4-ounce packets of meat I have squirreled away in my refrigerator freezer. Every day I take something out to surprise me and look for a recipe. Tonight I am adding 4 oz. of turkey pieces to WW garden soup. I don't know what to do about dairy products. I never buy brand names but need to keep ff milk and cottage cheese in stock. With the corn going to methane gasoline instead of moo-cows, we are paying high prices for our health. Other than that, I try not to think of how much it costs to keep me healthy. I'm not going to skimp.
  8. Has anyone used the whole wheat recipe to make cavatelli or hats? Just wondering about how it holds shape next to the traditional refined flour and semolina recipes.
  9. I modified this Mario Batali recipe and it is delicious. The red number is my estimate of points for each ingredient: Whole Wheat Shells with Spicy Winter Squash TOTAL TIME: 45 MIN SERVES: 8 ingredients 3T + 2t extra-virgin olive oil 11 6 large garlic cloves, thinly sliced 1 large red onion, thinly sliced 2 teaspoons crushed red pepper 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes 3 1 tablespoon finely chopped thyme Salt and freshly ground pepper 24 oz. ww small shells 12 12 T freshly grated Parmesan cheese, plus more for serving 6 directions 1. Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes. 2. Meanwhile, add the shells to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of Parmesan cheese, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table. WW points: 4
  10. I bought some lite coconut milk yesterday and have all the other ingredients at hand. WIll try it tomorrow. Thanks for the recipe.
  11. Most well stocked supermarkets now carry garam masala in the spice department. More likely to be Spice Islands than McCormick. I make my own: Grind these ingredients in a coffee grinder or blender: Garam Masala 3 tablespoons coriander seeds 3 tablespoons cumin seeds 1/2 tablespoon whole black peppercorns 1 teaspoon cardamon seeds 1 3-inch stick cinnamon 4-6 whole cloves It is very pleasant.
  12. If you leave out my surprise you are Core. But the turkey pepperoni adds a fun flavor and doesn't cost that many points: Tilapia Gumbo Surprise WW: 2.75 per 1 cup 3 T Olive Oil 3 3 10 oz. packages frozen Okra, 1 cup chopped onions, 1 1 cup Green Pepper, chopped 2 tsp. minced garlic 5 1/2 cups Chicken stock 1 sprig parsley 1 Bay Leaf 1 tso fresh thyme 2 tsp. salt, 1 1/2 pounds tilapia filet 16 3 tsp. Lemon Juice 3 tsp. Worcestershire Sauce, 3/8 tsp. Tabasco Sauce 16 slices Hormel Pillow Pak Sliced Turkey Pepperoni, 2 1 cup diced celery In Dutch oven, heat olive oil over moderate heat. Add the okra, onions, green pepper, celery, garlic and cook without browning for about 5 min. Add tomatoes, chicken stock, parsley, bay leaf, thyme, salt and pepper. Bring to boil, turn heat to its lowest point and simmer, partially covered for 1/2 hour. Cut tilapia into 2" pieces. Drop in simmering 5 min. Add turkey pepperoni. Simmer 5 more minutes. Season with lemon juice, Worcestershire sauce and Tabasco. Makes 8 one cup servings Ladle gumbo over small mounds of hot brown rice in deep soup plates (2 points per half-cup). This is especially great if you have OD'd on tilapia or other fish. Given the low points you can certainly add more fish.
  13. I would look at what works for you. I have a varied history. The first time I joined WW I did diet alone (1990) and when I was getting closer to my goal I added exercise to kick it in to the final pounds. After gaining back the weight, I looked at roll of exercise and lost weight Sweating to the Oldies without consciously limiting diet. I do believe, though, that when I took the effort to exercise I unconsciously or consciously also limited my itake. Now I am back in WW and started with both and am much happier. WW has changed since 1990 and activity is much more prominent. If I chose one that made more difference, it is food intake. But I did reach a plateau after losing nearly 20# and my gyn recommended interval training and IT MADE THE DIFFERENCE (now at 40#). During the first 20# loss, I didn't eat my activity points. I couldn't understand why people would if they wanted to lose. I often switch from points to Core and now eat those points. But my loss is slowing. If I had to count on me each day of the week, the changes in my eating habits have been easier to apply than an exercise regime. I still believe both are needed, though, and each needs to be re-evaluated.
  14. I place canned beans in colander and rinsed, rinsed rinsed. Original recipe called for more chicken stock and I reduced by half. I love this recipe and I want a thicker consistency. I had the most marvelous dish in SYracuse that was not a soup but a casserole and that's what I wanted to replicate
  15. My leader and I just discussed this Tues. She said we should complete some document. I am a Lifetime member 14 yrs. ago. The goal then was 129. I didn't think that was realistic now and set goal at 146. Tues. she said we didn't have it and she would get documentation. One concern I have is payment plan. I read that once I achieved my goal I didn't have to pay during the maintenance period. Is that with new goal or old goal? One thing leader said was I could choose goal if I wanted personally or to progress as WW staff. I have gone there before without any $$ for training I didn't need (hey I have degree in speech). So now I don't care. THe next pound is what matters
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