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Everything posted by marge2

  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."
  16. My recipe is the most cohesive vegetarian meatball I have made. One of my sons is vegetarian and I have had a number of disasters that fell apart. This recipe does stay together. I was careful to add them to the sauce at the last minute rather than give them a chance to fall apart simmering in sauce for a long time the way I do for meat-balls.
  17. I did use 12 tsp. When I create a recipe I usually 2 tsp. per serving for my daily requirement. The recipe can certainly be done with much less or with Pam, or Pam and EEVO. When using dried herbs, I use 1/3 the amount of fresh. I'm sure any shellfish would be equally tasty. I would be interested in results of using salmon since it is more assertive.
  18. Lots of friends have seen I have lost 50#. They just say, "You look great." I say "thank you" and offer the # of pounds if I wish.
  19. Check this out in Seafood recipes: Pasta with Scallops, Zucchini and Tomatoes - Bootcamp Buddies - Weight Watchers Support Forum
  20. Pasta with Scallops, Zucchini, and Tomatoes Ingredients: 12 oz. dry whole wheat pasta 18 12 tsp. olive oil 12 3 cloves garlic, minced 2 zucchinis, diced 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1 cup chopped fresh basil 4 Roma tomatoes, chopped 1 pound bay scallops 8 2 Tablespoons grated Parmesan cheese 1 Directions: 1. In a large pot with boiling salted water cook pasta 5 min. Drain. 2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque. I scooped out scallops and veggies so I could reduce liquid at rolling boil (the fresh veggies yielded a lot of liquid) 3. Return scallops and veggies to sauce. Add drained pasta, toss and simmer for a few minutes to absorb some of liquid. Serve with grated Parmesan cheese. Makes 6 servings WW points: 6.5 CORE recipe without Parmesan cheese
  21. Cucumber & Feta Toss with Mint & Dill 2 medium seedless English cucumbers (about 1-1/2 lbs) 4 ounces ff feta, crumbled (scant 1 cup) One half of a medium sweet onion (such as a Vidalia, Maui or Walla Walla), sliced lengthwise as thinly as possible 1/4 cup chopped fresh mint 1/4 cup chopped fresh dill 2 Tbs. extra virgin olive oil 2 Tbs. fresh lemon juice Kosher salt Freshly ground black pepper Mint leaves for garnish - optional Cut off the ends of the cucumbers and with a veggie peeler, peel them in 1/2" intervals, leaving a 1/2" strips of peel intact. Halve the cukes lengthwise, scoop out and discard the core and then cut the remaining cuke meat in 3/4" dice.In a large bowl, combine the cukes, feta, onion, mint and dill.In a small bowl, whisk the olive oil and lemon juice. Season to taste with the salt and pepper.Gently toss the dressing with the cucumber mixture. Taste and season again with salt and pepper if necessary. Garnish with the mint leaves and serve.Serves 6
  22. Where there's a will there's a website; we can even make these leaner: The Lighter Side of Sausage Making your own sausage lets you control the fat content. These recipes developed by Southern Living Magazine (Oxmoor) are for lean sausages, less than 30% total fat and less than 10% saturated fat, yet full of flavor. Use a food processor with a metal blade to grind the meat. Use a sausage funnel with a 3/4-inch tip (3/4 cup capacity) to stuff the casings (available from local butchers). Simply fit one open end of the casing over the tip of the funnel. While holding the casing firmly in place with one hand, use a wooden spoon to push the meat mixture through. Use kitchen shears to snip off the ends of the casings, leaving about 1-1/2 inches at each end for twisting or tying off. Basic Meat Mixture 4 pounds boneless, skinless turkey breast 2 pounds boneless pork loin 2 tablespoons browning-and seasoning sauce 1 teaspoon salt Position knife blade in food processor bowl; add half of turkey, pork, and seasonings. Process until smooth. Repeat procedure with remaining ingredients. Yield: 6 pounds Nutrition: 585 calories (24.6% from fat) per pound Chorizo 1 pound Basic Meat Mixture 1/4 cup white vinegar 1 tablespoon dry sherry 2 teaspoons paprika 2 teaspoons chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/4 teaspoon pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves Pinch of ground coriander Pinch of ground ginger 1/2 teaspoon browning-and seasoning sauce 2 cloves garlic, crushed 1 yard sausage casing 1/2 cup water Combine first 14 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook over medium heat 5 minutes or until browned, turning occasionally. Yield: 4 servings Nutrition: 190 calories (23% from fat) per sausage, 30.8 grams protein, 4.9 grams fat (1.4 grams saturated), 3. 7 grams carbohydrate, 0. 8 grams fiber, 88 mg cholesterol, 174 mg sodium, and 28 mg calcium. Country Sausage 1 pound Basic Meat Mixture 1 teaspoon rubbed sage 1/2 teaspoon black pepper 1/4 teaspoon dried crushed red pepper Vegetable cooking spray Combine first 4 ingredients; shape into eight (2-ounce) patties. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Cook sausage patties 3 minutes on each side or until browned. Yield: 4 servings Nutrition: 172 calories (23% from fat) per patty, 30.3 g protein, 4.5 g fat (1.4 g saturated), 0.3 g carbohydrate, 0.1 g fiber, 88 mg cholesterol, 158 mg sodium, and 16 mg calcium. Kielbasa Hickory chips 1 pound Basic Meat Mixture 4 ounces low-fat ground beef 1 clove garlic, crushed 1/2 teaspoon finely chopped onion 1-1/2 teaspoons ground coriander 1/2 teaspoon ground mace 1/2 teaspoon sugar 1-1/8 yards sausage casing Soak chips in water 1 hour; drain. Wrap chips in aluminum foil, and make several holes on top and sides of foil. Light gas grill on one side; place foil wrapped chips directly on hot coals. Place grill rack over chips, and place a pan of water on rack. Let burn 10 to 15 minutes. Position knife blade in food processor bowl; add Basic Meat Mixture and next 6 ingredients. Process until smooth, stopping once to scrape down sides. Divide into five (4-ounce) portions. Cut casing into five (8-inch) pieces; slip one end of each casing over sausage funnel tip. Using the handle of a wooden spoon, force each portion of meat mixture through funnel into each casing; twist ends. Arrange sausage on prepared grill rack opposite water; cook, covered, 45 minutes or until internal meat thermometer registers 170 degrees F., turning occasionally. Yield: 5 servings Nutrition: 170 calories (27% from fat) per sausage, 28. 6 g protein, 5.1 g fat (1. 6 g saturated), 1. 4 g carbohydrate, 0.1 g fiber, 85 mg cholesterol, 174 mg sodium, and 15 mg calcium. Italian Sausage 1 pound Basic Meat Mixture 1 teaspoon fennel seeds, crushed 3/4 teaspoon coriander seeds, crushed 3/4 teaspoon dried parsley flakes 1/2 teaspoon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1 yard sausage casing Vegetable cooking spray Combine first 7 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Cook sausage until browned, turning occasionally. Note: To make eight (2-ounce) pat ties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side. Yield: 4 servings Nutrition: 174 calories (23% from fat) per link or 2 patties, 31.3 g protein, 4.6 g fat (1.3 g saturated), 2.1 g carbohydrate, 0.9 g fiber, 88 mg cholesterol, 304 mg sodium, and 23 mg calcium. Andouille 1 pound Basic Meat Mixture 1/4 teaspoon pepper 1/4 teaspoon rubbed sage 1/4 teaspoon ground marjoram 1/4 teaspoon dried thyme Dash of ground bay leaves 1/8 teaspoon minced garlic 1 tablespoon dry white wine 1 yard sausage casing 1/2 cup water Combine first 8 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 5 minutes or until browned, turning occasionally. Note: To make eight (2-ounce) patties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side or until browned. Yield: 4 servings Nutrition: 174 calories (22% from fat) per link or 2 patties, 30.3 g protein, 4.4 g fat (1.4 g saturated), 1.3 g carbohydrate, O. 1 g fiber, 88 mg cholesterol, 162 mg sodium, and 17 mg calcium.
  23. This has terrific flavor and the core-n bread provides a neat balance. BBQ Turkey Smokey Joes (adapted from recipe in Rival's "The New Creative CrockPot") 3 lbs. lean ground turkey 1 onion finely chopped 1 green pepper, seeded and finely chopped 2 - 8 oz. cans tomato sauce 3/4 cup ketchup 1/4 cup Splenda brown sugar 3 Tbs. cider vinegar 1 Tbsp. liquid smoke 1 Tbsp. Worcerstershire sauce 1 tsp. cayenne pepper 1/4 tsp. freshly ground black pepper 1/4 tsp. garlic powder Brown the turkey in a skillet and drain the fat. Place in the crockpot slow cooker and add the remaining ingredients. Stir thoroughly. Cover; cook on Low 8 to 10 hours (or on High for 3 to 4 hours). To serve, spoon turkey and sauce over the CORE-N bread. Makes ten servings. EDITED TO ADD: "For a 5,6, or 7 qt. cooker, double all ingredients except the ketchup, sugar and vinegar." Great Core-n Bread 1 cup cornmeal 1/2 cup Cream of Wheat, uncooked 1 cup ff sour cream 1/2 cup unsweetened applesauce 1 tsp baking powder 1/2 tsp salt 1/3 cup splenda 2 tsp olive oil 2 eggs 1/2 cup ff milk. The cornbread bakes at 400 for 35 minutes in a "sprayed" 8 X 8" pan.
  24. I agree with purple that you are much better served by eating whole veggies and fruits vs. liquid. I even eat an orange rather than drink the OJ. It is convenient, but does not help you in fiber intake and sense of fullness. I make my own soups to assure variety and quantity of veggies but even try to consume one raw or stir fried veggie daily to keep up the crunch-factor. Over the months in WW I have discovered I enjoy the process of eating- everything seems to taste better. I wouldn't remember juices in the same way.
  25. Dawn, you look gorgeous:bcb_bravo:bcb_bravo One of the signs of pride is being able to wear a sweater that shows your waistline instead of a loose fitting top. Your baby is adorable. Keep up the good work:bcb_march:bcb_march, send us more pictures and get rid of the old loose clothes.
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