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marge2

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  1. I bought a compact freezer at Lowes that has served me well for my WW stache. I buy meats on sale, stock up with frozen veggies at Aldis or Walmart and generally always look for bargains. I make casseroles in large amounts from the large amounts of meat that I package into individual servings with WW points on the label. I buy two frozen turkeys on sale during Thanksgiving preparation for the freezer and store the left overs in homemade stock.
  2. Great cookie collection. Here is a 1 pt. Snickerdoodle recipe Kellie put in her WW cookbook on recipecircus.com: Snickerdoodles Source of Recipe Cooking Light Recipe Introduction Snickerdoodles are my all time favorite cookie for the holidays, I can't wait to make these! ***UPDATE*** Made these for christmas and my sons loved them, they could not tell the difference between them and my original recipe... These are a keeper for sure! List of Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 cup sugar 1/4 cup butter, softened 1 tablespoon corn syrup 1 teaspoon vanilla 1 large egg 3 tablespoons sugar 2 teaspoons ground cinnamon Cooking spray Recipe Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes. Combine 3 tablespoons sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
  3. I make yogurt cheese as well and use it for nonfat cream cheese. For a snack I mix the nonfat yogurt with vanilla and a packet of Sweet and low, top it with blueberries and a great crunchy cereal (nowadays Optimum Slim or Power.
  4. Here is the nutritional infor - 2 points Nutrition Facts Amount Per 1 cup, pieces Calories 92.48 Calories from Fat 5.51 % Daily Value * Total Fat 0.612g 1% Saturated Fat 0.0972g 0% Polyunsaturated Fat 0.259g Monounsaturated Fat 0.0544g Cholesterol 0mg 0% Sodium 136mg 6% Potassium 38.76mg 1% Total Carbohydrate 20.26g 7% Dietary Fiber 0.68g 3% Protein 2.99g 6%
  5. I had my jaw fractured years ago and had to suck through a straw. I was before blenders were in every home. I am a speech patholgoist who advises patients who need mosit soft diets. Here are my first recommendations: Soft, Moist Food Ideas ♦ Cold cereal soaked in thickened milk or cream ♦ Scrambled eggs, omelets or quiche ♦ Pancakes or French toast with butter and syrup or fruit sauce ♦ Macaroni and cheese, pasta dishes with a cheese, cream or tomato/cream sauce ♦ Buttered noodles with parmesan cheese ♦ Perogies, chopped fine with sour cream ♦ Pasta or potato salad ♦ Egg salad, tuna salad, pate, liverwurst, guacamole, hummus or cream cheese spread on a slice of soft, crustless, buttered bread ♦ Chicken a la King, creamed salmon or seafood ♦ Fish poached or cooked in a sauce ♦ Soft cooked vegetables with a cheese or cream sauce ♦ Melon, avocado, bananas ♦ Canned fruit (packed in heavy syrup) with cottage cheese ♦ Cream pies or sponge cake with custard sauce ♦ Cookies dunked in hot chocolate, coffee or tea (thickened) Extra Soft Food Ideas ♦ Soft boiled or poached eggs ♦ Hot cereals such as oat bran, cream of wheat, corn meal, oatmeal, congee ♦ Plain or flavoured yogurt or Minigo® ♦ Cottage cheese ♦ Hearty broth based soups, borscht, congee, cream soups or chowders (blended if necessary) – can be thickened with instant mashed potato flakes ♦ Split pea, lentil or bean soup ♦ Ground beef, pork, lamb, chicken or turkey cooked in gravy ♦ Add strained “baby” meats or canned fish to soups, sauces or gravies ♦ Mashed potatoes, carrots, turnips, yams or squash ♦ Cooked puddings such as tapioca, rice, bread or custard ♦ Jell-O® or instant pudding mixes ♦ Applesauce, stewed, mashed or pureed fruits ♦ Flavoured dessert tofu
  6. I had good results but a little overdone. Will do an hour less each time in future till I find when it slices rather than flakes. Have passed it on to several very enthusiastic friends.
  7. Welcome Tabetha. You are just at the beginning of all you will learn from WW and this site. Although I follow the Flex and note Core program (really want to count my points) I eat mostly Core food. It takes a while to learn. You have to stock your pantry, fridge and freezer and have these foods as convenient as convenience foods. You have just begun. You will develop what works for you. I also go to Sparkpeople. com which is a healthy lifestyle site that is very complex and helpful. If you put in your daily foods, it will crunch the numbers for you and you can see your actual sodium intake. I am pleased to say I rarely go over the recommended range of sodium. My son's blood pressure is high and he and I started studying his intake together. I taught him how to ask at the supermarket for low sodium deli meats and he uses Sparkpeople.com to keep within his range. I totally agree with the water consumption. Keep in touch and we will help as we can.
  8. I'm going to use this (and report back) the next time there is a roasting chicken on sale. WOuld love to get that result. Thanks
  9. I love to cook and love to try new cuisines from different countries. I have found so many recipes online I no longer buy cookbooks. I have plenty of cookbooks and I would say I have only tried a small portion of any of them. My sons will give me a "significant" cookbook for Xmas from time to time; vegetarian and Cincinnati Junior league book "I'll Cook When Pigs Fly" from Veggie Boy . I tweek them for WW and post here any winners. I can't think of a cookbook that has standard American fare and has majority of recipes low in points. I do have 2 cookbooks that Better Homes and Garden sent me as a gift for assitance I had given them on their food discussion link. One is "comforts of Home Cooking" from Midwest Living. It does give all the nutritional info and you would be able to reduce fat and sugar. The second one is "America's Hometown Favorites: The Best in Community Cooking from Coast to Coast." Those recipes are packed with calories. I spend a lot of time looking for recipes on Cooking Light.com. There are marvelous cooks and I have tried innumerable recipes there. Some of them tend to be "Cooking lighter" rather than "light" but not hard to convert. If you are limited in time to preapre meals look for a WW timesaving cookbooks. Here are ones I found online: Weight Watchers Make It in Minutes : Easy Recipes in 15, 20, and 30 Minutes and Cook It Quick! : Speedy Recipes with Low POINTS Value in 30 Minutes or Less. I looked online for a WW crockpot book but couldn't find one. You might want to go to Amazon.com and buy a used one online to see. I have found anything listed as "almost new" is new and cheaper.
  10. Single servings are not necessarily the CORE approach. In my case, it's just I don't have alot of freezer space. As well.... I don't necessarily like to eat the same thing days in a row. Mardee.......I'm glad to hear you loved Marge's recipe as well. I'm thinking I'll repeat this recipe using shrimp on Monday night:D. Gotcha, Karen. I have a very small fridge and have limited space for freezing. Then one Xmas season, Lowes had a terrific sale on a compact freezer, and I bought it to store food for when the kids came home. After they left I dedicated it as a WW freezer and that is why I make large quantities.
  11. Ethiopian Cabbage Dish – my way This is amazingly mild but tasty. I added chicken to make complete meal. There's a sweetness that must be from the carrots. PREP TIME 25 Min COOK TIME 40 Min READY IN 1 Hr 5 Min SERVINGS: 5 INGREDIENTS 10 tsp. olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 head cabbage, shredded 2 tsp. minced garlic 5 potatoes, peeled and cut into 1-inch cubes 8 oz. cooked chicken ¼ cup chicken stock · DIRECTIONS 1. Heat the olive oil in a skillet over medium heat. Cook the carrots, garlic and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes, chicken and stock; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
  12. Mardee, love your before and after pix. This recipe is one of the easiest to modify for your own tastes and needs. I have another package of bay scallops in the freezer and will probably go back to this recipe rather than try a new one. I notice two of you prepare only the exact amount. Wonder if it's a CORE approach. I measure points and put the food away in the freezer immediately. We have been with this lifestyle long enough to know what works for us.
  13. I love Korean food as well. There is a delicious blend of soy sauce, ginger and garlic that makes any dish delicious. Here is one that received a blue ribbon in the low carb category at NYS Fair. Korean Beef and Mushrooms 1 1/2 lb. boneless sirloin steak 1/3 cup soy sauce 1/3 cup sesame seeds ¼ - ½ t. crushed red pepper 4 cloves garlic 2 lb. fresh mushrooms 1 t. grated fresh ginger 1 cup sliced scallions 2 T sherry 8 tsp. Canola oil fresh chives chopped parsley 1.Cut steak into thin slices on diagonal. 2.Pound until thin. 3.Mix together the sesame seeds, garlic, sherry, ginger, soy sauce and red pepper. 4.Stir into the beef with wooden spoon pressing well with the back of the spoon. 5.Heat the oil and stir fry drained meat for one minute. 6.Remove meat and put aside. 7.Add the sliced mushrooms and scallions and cook over a high heat until cooked. 8.Return meat to the pan and stir through. 9.Remove with slotted spoon and plate.. 10.Garnish with freshly chopped chives and parsley. Serves 4 Blue ribbon 2006 (Low Carb) appearance 12/12; texture 12/12; flavor 14/16
  14. I made enough for many meals and the leftovers were even better than the original because the pasta absorbed more of the sauce. I am always amazed at the number of delicious recipes are available for us on WW, CORE or flex. I have not been impressed with many of the WW official recipes and often modify a Cooking Light recipe. I do think this website gives us more opportunity to collect unique flavors and textures. Who said all the flavor is in the fat? BTW: how much olive oil did you use?
  15. It depends who asks. If I have confided my plan with them, why not ask. Come to think of it, why aren't they being nice in asking? If I am not close to someone, I would be more likely to say "You are looking great." and wait for volunteered info. But I have got to tell you, the professional board I am on had several members who said everything right and left but they cared and were so positive, there was never a wrong comment. At work people just say the same "You look look great" and that means "How much," "how did you do it," etc. and it is up to me to give the specifics. I think I am far enough along in life that people know to just say "Great job."
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