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Everything posted by Shana1

  1. Hi, NSG and welcome to the family. I'm glad you found us and decided to join in. Let us know if need anything at all. I suggest you come every day to read and post and, before long, you will be quite at home with all of us. You are off to a great start, so keep up the good work and much success.
  2. bumping up for Barb from the Fighters' Thread. Enjoy
  3. Barbara, thanks so much. These look great. I'm especially interested in the meatballs and the Mu Shu. YUM.
  4. Cordy, how are you doing? How is your mom? I hope you can post soon.


    Love, Selma

  5. Search for bran bread and you should come up with 2 recipes. I use the 1 pt per slice and the other is 1 pt. per 2 slices. Much better than WW bread. Sorry for posting twice. I didn't think the first one went in.
  6. There are 2 bran bread recipes here. There is a 1 pt. per slice that I have been making for a few years at least. There is also a 1 pt. per 2 slices recipe that I tried but I prefer the first one. Do a search and they should turn up.
  7. Just a hint-----if you don't want to boil the cabbage, just freeze it solid. Defrost when ready to use it and you can proceed with the recipe. The leaves will be easy to roll up.
  8. Barbara, we made the Asian pork and noodle soup again yesterday. It occurs to me that the pork could be left out completely,or tofu could be substituted along with vegetable stock to make this vegetarian. Also chicken could be used rather than pork. We really enjoy this soup. It's a very big serving and very filling with all good things. We break up the spaghetti so it's easier to eat with a spoon. Of course, if you are adept with chopsticks, it doesn't matter. Thanks again for posting all the recipes. There are so many we'd like to try and will soon.
  9. Barbara, thanks for all your hard work. These look great.
  10. We made the Asian pork and noodle soup. It is delicious. Once all the ingredients are prepped it goes together very quickly. I highly recommend you give it a try. Thanks, Barbara.
  11. Thanks, Barbara, for all the recipes. That pork and noodle soup sounds wonderful. We will definitely try that soon.
  12. bump up, this is really good.
  13. Baked PA Dutch Oatmeal 6 Servings 3 or 4 pts. Combine: 2 c. boiling water, 2 c. f.f. milk, 2 c. oatmeal and 1/2 t. salt. Let sit for 5 min. Stir in: 3/4 c. ch. apricots or raisins, 2 med. apples or pears, chopped, 2 t. cinnamon, 3 T. brown sugar, honey, molasses, maple syrup or s. f. syrup. Spray a 9", deep pan with butter spray. Spread mixture in pan and cover with foil. Bake in preheated 350º oven for 40 min., uncover and bake until firm on top and solid in center. Cool and store, covered in fridge. Cut in wedges. Serve warm with s.f. syrup if desired. I've never tried it cold, but it's probably fine. 3 pts. with apricots and apples. l96 cal., 2 gr. fat, 5 gr. fiber. (179 cal with s.f. syrup) 3 pts. with apricots and pears. 202 cal., 2 gr. fat., 5 gr. fiber. 4 pts. with raisins and apples. 241 cal., 2 gr. fat., 5 gr. fiber. 4 pts. with raisins and pears. 247 cal., 2 gr. fat, 5 gr. fiber. If you use prunes, it is 6 gr. fiber. I cut in 8 pcs. rather than 6, and mix dried fruits together. I only use apples as I find pears don't have a strong enough flavor for my taste. I added l t. vanilla and sprinkle cinn. and sugar lightly on the top. I still call it 3 or 4 pts. to be safe. Let me know if you make it and how you like it.
  14. Mary, it's so nice to see you on the boards. I always enjoyed your posts and all your recipes. Thanks for giving me the info I need. I hope you try this recipe. I think it's very tasty. You may find it a bit heavy on the ginger, but I really enjoy that tang. I'd love to hear your opinion if you make it.
  15. Thanks, Nancy. It really is tasty. I still need the nutritional information, including calories for DH who is on his own plan.
  16. We tried this last night. It is excellent and should be point friendly. Ginger Apple Chicken Stir-fry. Serves 4 2 t. sesame oil 2 garlic cloves, minced 2 T minced ginger root 1 lb. boneless skinless chicken breast, cut into strips 1/3 lb. pea pods 1 small sweet red pepper, cut into strips 10 shiitake and/or white mushrooms, sliced 1/4 t. pepper 1/3 c. unsweetened applesauce 2 T. apple cider vinegar 2 T. soy sauce 1 T. cornstarch 1/3 c. chicken broth or water Heat oil in skillet or wok. Add garlic and ginger. Stir for about 30 seconds. Add chicken and cook 4-5 min. until no longer pink. Remove chicken from skillet. Add peapods, red pepper and mushrooms, stirring until tender crisp, about 3 min. Sprinkle with pepper. Combine applesauce, vinegar, soy sauce, cornstarch and chicken broth or water. Add chicken to vegetables. Add sauce mixture and cook until sauce is thickened and clear, about 4 min. Serve over steamed brown rice if desired.
  17. I have see through square containers from QVC called Lock n Lock. They have all sizes and shapes. There is a selection that has 2 containers that will hold 5#s of sugar or flour. Go to QVC.com and check them out. If you are storing grains in bulk, you might want to consider freezing them to avoid spoilage. I hope this helps.
  18. I think you are talking about small, thin, round crackers called "Savory thin mini Crackers". They are made from rice flour and have sesame seeds in them. I get them at Trader Joe's and love them. The serving size is 37 crackers ( yes, 37) for 3 pts. I hope you can find them.
  19. Tiffany, what a wonderful accomplishment! You should be very proud.
  20. Thank you, Barbara. I will be trying some of these soon.
  21. Thanks for this tip. I am going to try it.
  22. Jeannette, I made this cake and followed the directions as to type of pan, time and temp. In 40 min. it was overly brown. My oven is fairly new and bakes very well. I am wondering if I should have lowered the temp to 325º due to the glass pan. I have a silicon fancy bundt pan. How long did you bake the cake in yours? TIA.
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