Jump to content
Health Discovery Network

patdugan

Members
  • Content Count

    73
  • Joined

  • Last visited

    Never

Community Reputation

0 Neutral
  1. Another vote for eating your points! I've been OP for 14wks and have lost 27 lbs eating all my FP's. My reasons are the same as most...I don't want to be near goal and have a metabolism that is out of whack. I want to be able to eat enough to feel satisfied with occasional splurges and I'm willing to lose slower to achieve that goal.
  2. Sounds like Harmony cereal...and that was pretty tasty. I'll keep my eyes out for this one. Thanks!
  3. Thanks everyone! I'm working on getting into the 280's now!
  4. Sounds tasty! I'll have to give it a try. Thanks!
  5. Thank you SO much Duchess! Not too bad. A couple would definitely satisfy!
  6. From "Light Jewish Holiday Desserts" By Penny Wantuck Eisenberg (William Morrow) Makes 24 small donuts Ingredients: 1 cup skim milk 2 tablespoons unsalted butter 1/4 cup sugar 1 teaspoon salt 1 large egg 3 1/2 cups (420 grams) all-purpose flour, lightly sprinkled into measuring cup 2 tablespoons instant yeast, such as Fleischmann's Bread Machine Yeast Syrup: 2 cups sugar 3/4 cup water Sugar coating and filling: 1/4 cup sugar 1 jar seedless raspberry or grape jam Method: In a medium pot over medium heat, heat the milk and butter until the butter melts. Stir in the sugar and salt. Let cool to 120-degrees Fahrenheit (very warm, but not enough to sting your finger). In a large mixer bowl, whisk the egg. Gradually whisk in the milk mixture. In a separate bowl, mix 2 cups of the flour with the yeast. Add the flour to the egg mixture, and beat it for 2 minutes on a medium speed. Stir in the remaining flour to form a soft batter. Cover and let rise for 30 minutes or until doubled in volume. Grease 24 mini-muffin cups (2 pans). Flour your hands, and turn the dough out onto a floured worktable. Roll the dough lightly into a log. Cut off small pieces and form the dough into balls, about one inch in diamter. Place 1 ball in each muffin cup. Spray 2 pieces of plastic wrap with cooking spray. Place over the muffin pans and let the dough rise for 30 minutes. Preheat the oven to 375-degrees with the rack in the middle of the oven. Bake for 12 to 15 minutes, until the donuts are lightly browned. Turn the donuts out onto a cooling rack. WHile the dough is baking, prepare the syrup. Combine the sugar and water in a medium pot. Stir, and heat over medium heat until the sugar has dissolved. Increase the heat and boil the syrup for 5 minutes to thicken it. Turn heat to low, and keep the syrup warm. Toss the warm donuts in the sugar syrup. Remove the donuts with a slotted spoon, and roll them in the sugar. Fit a pastry bag with a 1/4-inch plain (round) tube. Fill the bag with the jam. Poke a hold in the side of each donut with the pastry tip. squeeze the bag, and fill each donut with jam. Serve as soon as possible. If you want to make them more than 2 hours ahead, delay dipping them in syrup and rolling in sugar until almost ready to serve. Unsugared, they can be frozen for up to 3 months. Reheat them, covered with foil, in a 350-degree over for 15 minutes, then dip in sugar syrup and roll in sugar. Thanks!!!
  7. From "Light Jewish Holiday Desserts" By Penny Wantuck Eisenberg (William Morrow) Makes 24 small donuts Ingredients: 1 cup skim milk 2 tablespoons unsalted butter 1/4 cup sugar 1 teaspoon salt 1 large egg 3 1/2 cups (420 grams) all-purpose flour, lightly sprinkled into measuring cup 2 tablespoons instant yeast, such as Fleischmann's Bread Machine Yeast Syrup: 2 cups sugar 3/4 cup water Sugar coating and filling: 1/4 cup sugar 1 jar seedless raspberry or grape jam Method: In a medium pot over medium heat, heat the milk and butter until the butter melts. Stir in the sugar and salt. Let cool to 120-degrees Fahrenheit (very warm, but not enough to sting your finger). In a large mixer bowl, whisk the egg. Gradually whisk in the milk mixture. In a separate bowl, mix 2 cups of the flour with the yeast. Add the flour to the egg mixture, and beat it for 2 minutes on a medium speed. Stir in the remaining flour to form a soft batter. Cover and let rise for 30 minutes or until doubled in volume. Grease 24 mini-muffin cups (2 pans). Flour your hands, and turn the dough out onto a floured worktable. Roll the dough lightly into a log. Cut off small pieces and form the dough into balls, about one inch in diamter. Place 1 ball in each muffin cup. Spray 2 pieces of plastic wrap with cooking spray. Place over the muffin pans and let the dough rise for 30 minutes. Preheat the oven to 375-degrees with the rack in the middle of the oven. Bake for 12 to 15 minutes, until the donuts are lightly browned. Turn the donuts out onto a cooling rack. WHile the dough is baking, prepare the syrup. Combine the sugar and water in a medium pot. Stir, and heat over medium heat until the sugar has dissolved. Increase the heat and boil the syrup for 5 minutes to thicken it. Turn heat to low, and keep the syrup warm. Toss the warm donuts in the sugar syrup. Remove the donuts with a slotted spoon, and roll them in the sugar. Fit a pastry bag with a 1/4-inch plain (round) tube. Fill the bag with the jam. Poke a hold in the side of each donut with the pastry tip. squeeze the bag, and fill each donut with jam. Serve as soon as possible. If you want to make them more than 2 hours ahead, delay dipping them in syrup and rolling in sugar until almost ready to serve. Unsugared, they can be frozen for up to 3 months. Reheat them, covered with foil, in a 350-degree over for 15 minutes, then dip in sugar syrup and roll in sugar. If anyone can figure out the points for this I would REALLY appreciate it!
  8. Low-Fat Latkes (Potato Pancakes) Description A recipe for Low-Fat Latkes (Potato Pancakes) Ingredients 3 pounds russet potatoes (about 6 large) 1 large yellow onion 6 egg whites 1/4 cup all-purpose or potato flour 1 tsp. salt Freshly ground black pepper, to taste Canola oil spray Low-fat sour cream or applesauce for garnish (optional) Preparation Place two non-stick baking sheets in the oven and turn on heat to 450 degrees. Peel potatoes and onion. Coarsely grate potatoes and onion separately, using either a hand grater or a food processor. Place grated potatoes in a large bowl of cold water to soak 10 minutes, then drain well in a colander. (Soaking slows down the rate at which potatoes will turn brown.) Squeeze out by hand, using double sheets of paper to remove excess water. Potatoes should be as dry as possible. Put the potatoes and onions in a mixing bowl. Stir in egg whites, flour, salt and pepper. Remove the hot baking sheets from the oven and spray with oil. Working carefully to avoid burns, spoon pancake mixture onto the hot sheets to make 3-inch pancakes. Bake until golden brown (about 15 to 20 minutes per side), turning once with a sharp-edged spatula. When flipping the pancakes, put them down in the areas still covered with oil. Serve with low-fat sour cream at room temperature or warm applesauce. Nutrition Per latke: 45 calories, 0 g. total fat (0 g. saturated fat), 10 g. carbohydrate, 2 g. protein, less than 1 g. dietary fiber, 85 mg. sodium. Serves Makes about 32 3-inch latkes
  9. First off...there's really only 14 extra points with the new program (they shaved off 3/day of top limit and added 14 they hoped you would earn with exercise to 3qual 35). Second...if you eat too few calories your body will think it's starving and your metabolism will slow down. Try adding at least the 21 (3/day) that were originally the top limit for the Winning Points program. I eat ALL my points every week and have lost 21.5 lbs since 10/1/03. When I was on Winning Points I ate all those points and lost 91 lbs in 7mos. Just my $0.02 worth!
  10. I dislike FF dressings. I use the "real" stuff and set aside the points for it. Worth it to me.
  11. Don't have a box in the house but found this website: Kellog's Raisin Bran
  12. I don't eat pancakes too often but every once in awhile I really crave some. The Aunt Jemima mix sounds like it's worth trying. I will keep my eye out for this one. Thanks!
  13. Congratulations! You're doing GREAT!!!
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.