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mofina

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  1. Tomato/Artichoke Dip 1-28 oz can of Hunt’s select diced tomatoes with italian seasoning 1 can of artichokes (in water) fresh garlic fresh lemon juice salt and pepper french bread baguette Drain the tomatoes, put in a bowl. Drain the artichokes and do a rough chop – put in with tomatoes. Add garlic, lemon juice, salt and pepper to taste. Mix well and let sit in fridge for a few hours. Slice the baguette a bit ½ in thick. Spray both sides with butter spray and broil or bake turning until both sides are golden Top with mixture. You can have 3 for 1 pt. Yummy
  2. here is a cookinglight.com recipe. I was considering making it - - let me know how it turns out if you make it! Basque Rice-and-Kale Chowder This dish packs lots of flavor—and fiber! Ingredients 2 teaspoons olive oil 1 cup chopped onion 1 cup chopped green bell pepper 1/2 cup chopped celery 1/3 cup sliced almonds 1 tablespoon Hungarian sweet paprika 2 bay leaves 1 1/2 cups water 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth 2 cups chopped kale 1 cup cooked long-grain brown rice 2/3 cup drained canned chickpeas (garbanzo beans) 1/2 cup raisins Directions Estimated Total Time: 40 minutes Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); sauté 2 minutes. Add water, tomatoes, and broth; bring to a boil. Add kale, rice, chickpeas, and raisins; reduce heat, and simmer 10 minutes or until thoroughly heated. Servings/Serving Size: 4 servings (serving size: 13/4 cups). -------------------------------------------------------------------------------- Nutrition Facts (per Serving): 311 calories 54.4 g carbohydrates 0 mg cholesteral 8.7 g fat 520 mg sodium 8.9 g protein 147 g calcium 3.6 g iron 8.1 g fiber
  3. here is one NOT listed here: I tried it and it is VERY good: Like a lite Chili. It is only 1 point for 2 cups! 1 can fat free turkey chili 1 can black beans 1 can pinto beans 1 can chopped tomatoes 3 can low fat chicken broth 2 T. taco seasoning 2 sliced zucchini 2 sliced yellow squash 1 c. baby carrots 1 can (small) ortega sliced chilies 1 chopped onion mix all ingred., simmer for 30 minutes and ENJOY.... (on the canned goods, use the 15 oz size cans, the medium sized ones)
  4. This is very good soup! Made it and stored it in containers in the freezer. It is filling and light, like a chunky brothy chili.
  5. looking for a carmel apple recipe that is low fat? is that possible? i am planning a trip to the apple orchard and wondering if anyone can help. thanks!
  6. I love discussing recipes! I was called a "foodie" recently, and did not know if i should be offended! In actuality it is someone who enjoys food, making it, eating it, going to restaurants, trying new things, someone whose kitchen is full of gadgets. This is exactly what i am, it stems from my italian heritage where food was the center of everything, my mother surpasses the greatness of my cooking on any day! This may sound like a problem, well it could be... but it is something i enjoy and something i will never loose my passion for. I am now into these WW recipes, lower fat, lower calories, etc. Discussing them with you all is a joy. And i have to say, the recipes that i have tried so far are very good. And the choices i have been making at restaurants have also been very satisfying. For instance, last weekend i went to a Mexican restaurant and ordered these Veggie type tacos with peppers, carrots, mushrooms. I only had one small flour tortilla and filled up on these wonderful saute'd vegetables. Just my thought for the day! I know from reading the recipes, those of you who provide them, seem to be Foodies as well! Pamela
  7. 1 med. onion 1 Tbsp butter (unsalted) 1/2 lb. mushrooms, sliced 4 cups vegetable stock 1/2 c pearled barley 1/4 c + 2 Tbs skim milk 1 Tbs all purpose flour 1. in heavy saucepan melt butter over med. high 2. saute onion & mushroom 3-4 min. until softened 3. add stock, barley, salt & pepper to taste. bring to boil. reduce heat to simmer for 30 min. 4. combine milk and flour in a jar with a tight lid, shake until blended 5. stir in milk & flour into soup and simmer 15 minutes until slightly thickened. 4 servings 3 points per serving (above is the original recipe, i added 6 cups broth (the whole giant can of college in 94% ff chicken broth) and also added fresh chopped parsley and a dash of white pepper to give it some hot zing! the portions are bigger divided by 4 servings, and it is the same points)
  8. mofina

    Tzetziki!

    Here is something i made after falling in love with it while traveling Turkey & Greece. called Tzetziki in Greek, and Jejik in Turkish (speilling i am not sure of) - basically Yogurt Cucumber Dip/Dressing. Its the stuff they serve with Gyros if made authentically. 1 Point for 1/3 Cup, maybe 1.5 Points if you drizzle 1 Tbsp of Olive Oil in the Mixture. RECIPE: 1 Big Tub Plain Yogurt 1 Shredded Cucumber 1 -2 cloves Garlic Fresh Herb (Parsley, Mint or Basic (OR ALL) Optional: Olive Oil, Lemon This recipe has tons of variations... Drain yogurt, turn upside down in a colander through a layer of cheese cloth. Cucumber - Shred with a cheese grater or mandolin as much or as little as you would like, peeled or unpeeled-- (i use only one for a 16oz tub of yogurt. Also, put the shredded cucumber over a strainer for a couple hours to get some moisture out of it. Crush Garlic, 1 or 2 cloves to taste, Chop Herb, Mix with Drained Yogurt and Cucumber. Add a teaspoon of olive oil to the mixture, But if you DO NOT use ANY OIL, it is perfectly good and practically fat free. Serve with Tomatos, Pita Bread, it is awesome with grilled vegetables and chicken, marinated with lemon juice. Let the mixture mellow for a couple hours if you can. I love Greek & Turksih Food. If you have not tried this, I highly recomend it.
  9. Good Recipe. I just made it for lunch. BUT of course i tweeked it. My version is 4 points for a whole sandwich. Whole Fat Free Tortilla (big one) 2pts Lite Cream Cheese 2Tbsp. 2pts Spring Salad Mix w/ Arugula 0pts Roasted Red Pepper in Balsamic Vineger 0pts Sprinkled the veggies with a little salt, pepper & garlic power. Spread the cheese, loaded the veggies and wrapped it up! It was a delicious Lunch and was quite filling. I will make it again. Pamela
  10. Here is something i made after falling in love with it while traveling Turkey & Greece. called Tzetziki in Greek, and Jejik in Turkish (speilling i am not sure of) - basically Yogurt Cucumber Dip/Dressing. Its the stuff they serve with Gyros if made authentically. RECIPE: Plain Yogurt Shredded Cucumber Garlic Fresh Herb (Parsley, Mint or Basic (OR ALL) Optional: Olive Oil, Lemon This recipe has tons of variations... Drain yogurt, turn upside down in a colander through a layer of cheese cloth. Cucumber - Shred with a cheese grater or mandolin as much or as little as you would like, peeled or unpeeled-- (i use only one for a 16oz tub of yogurt. Also, put the shredded cucumber over a strainer for a couple hours to get some moisture out of it. Crush Garlic, 1 or 2 cloves to taste, Chop Herb, Mix with Drained Yogurt and Cucumber. Add a teaspoon of olive oil to the mixture, But if you DO NOT use ANY OIL, it is perfectly good and practically fat free. Serve with Tomatos, Pita Bread, it is awesome with grilled vegetables and chicken, marinated with lemon juice. Let the mixture mellow for a couple hours if you can. I love Greek & Turksih Food. If you have not tried this, I highly recomend it.
  11. I love this snack. 2 - Wasa Fiber Rye Crackers (they are long) 2 - Tbsp Lite Cream Cheese (or FF) Cucumber Slices Dill Lemon Seasoning (or whatever you've got) 3 Points for Lite cream cheese 2 Points for Fat Free cream cheese
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