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Everything posted by Gillie

  1. Oh my!! Thank you so much for finding this. I'm not too creative when it comes to baking so all I've done with my rhubarb is make a sauce with splenda and then the pie. This gives me a lot to look forward to.
  2. Gillie


    THank you for posting this!!!!!!!!! I had made falafel a rare "treat" because it was higher in points. I can't wait to pick up a box.
  3. I was looking for point friendly ideas at allrecipes.com and found a quick and easy rhubarb pie that was a HIT at my house. I used a low fat frozen pie crust. I didn't try it but one of the people on the site said that she used splenda insteaad of sugar (1/3 cup extra plus tbsp. more flour to compensate for thickener). I also left out the butter and didn't miss it a bit. I didn't figure out the points for the filling but here's the recipe: 4 cups chopped rhubarb 1 1/3 cups white sugar 6 tablespoons all-purpose flour 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie 1 Preheat oven to 450 degrees F (230 degrees C). 2 Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. 3 Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
  4. I made this the other day and it was delicious! I actually used a boneless/skinless turkey breast and it still turned out surprisingly moist. Next time I might decrease the amount of turkey (I used 1.5lbs.) and add a can of navy beans to the mix to lower the points.
  5. I think it's always worthwhile to re-calculate recipes on your own. I sometimes see some on here that sound too good to be true - and sometimes they are. Everyone makes mistakes so it never hurts to double-check!
  6. Does anyone know the points for BBQ pork ribs? I'm going nuts trying to find them. I've been on Dotti's looking at restaurant after restaurant and found nothing. I even looked on the different food lists and nothing! Help please! I want to stay OP tonight.
  7. I made this last night and my fiance loved it!!! It had the best flavor. We served it with linguine but it would be awesome with rice too. Thanks for sharing this one.
  8. Hey Sky, You know, you could probably make this much lower in points but substituting something for the sausage? Maybe 1/2lb. of turkey sausage??? All in all, it's mostly veggies in this recipe so it's probably the italian sausage that's making it so high in points. Just a thought
  9. Does anyone have the noodle-less lasagna recipe that someone posted? Instead of lasagna noodles you use thinly sliced eggplant that's been dipped in breadcrumbs and pan "fried". I recently moved and can't find my recipe anywhere!
  10. I couldn't find wheat bran either - only wheat germ. Will it make a difference it taste or points??
  11. This sounds good...but I don't have a bundt pan. could I just use a regular cake pan??
  12. When I make boxed stuffing at home, I simply leave out the margarine/butter. I dont' even notice!!! AND it ends up being only 3 points for 1/2 cup.
  13. Gillie


    Does anyone know the point value for saki?? I'm not sure whether to count it as wine or straight alcohol.
  14. I figured I'd be giving some of you all a laugh. I'm making a stuffing recipe with the "day old" light bread. So essentially the bread I bought two days ago should be sufficiently "day old"!
  15. This is going to sound ridiculous but what exactly is "day old" bread?? If I buy a loaf of the light bread and need it to be "day old"...do I literally wait a day? Do I leave it out? I'm sure I'm giving some of you a laugh here but I need help!
  16. I thought the exact same thing...too good to be true. Maybe it could be modified by dipping the chicken in skim milk or something along those lines? Taking out the 1/2 cup of butter would save a TON of points.
  17. I made this recipe up over the weekend so feel free to double-check my points! It turned out DELICIOUS and was so low in points for such a hearty serving. Taco Pie Serves: 4 Points: 7.5 Crust: 1 cup cornmeal (8 points) 3 cups water 1 tsp. garlic powder 1/2 tsp. salt (optional) Topping: 1 lb. laura's lean ground beef (96%FF) (12 points) 1/2 c. diced onion 1 packet taco seasoning (1 point) 1/2 cup water 1 can kidney beans (3.5 points) 1 small can sliced olives (2 points) 1/2 cup salsa 1 cup diced tomatoes 1/2 cup 2% milk cheddar cheese (4 points) Preheat oven to 325. In medium saucepan, heat water to boiling. Slowly add cornmeal, stirring constantly. Reduce heat to medium and continue to stir until cornmeal thickens (about 3 minutes). Spray an 11x9 casserole dish with cooking spray. Spread cornmeal in bottom and refrigerate 10-15 minutes or until firmly set. Meanwhile, saute onions and ground beef until cooked, drain any fat. Add taco seasoning and water. Heat until thickened. Stir in kidney beans and olives. Remove polenta crust from refrigerator. Spread ground beef mixture on top. Layer salsa and diced tomatoes on top. Top with shredded cheese. Bake in oven 15-20 minutes or until thoroughly heated. Cut into four slices and serve. I love putting some reduced fat sour cream on top of this (be sure to add the extra points though!)
  18. Okay, before you groan, trust me. It's good! The funny thing is that it looks just like All Bran - so I'm surprised I even tried it. (I hate because All Bran turns to complete mush the second you pour milk on it.) The Trader Joe's High Fiber Cereal stays crunchy pretty much til the end. The other bonus is that it's only 1 point for 3/4 cup. AND it's only $1.99 a box.
  19. We make a recipe where you boil the pierogies, drain them, and then mix in 98% Fat Free Cream of Chicken soup that's been diluted with a bit of skim milk. Add some canned peas and it's a great casserole!
  20. I did a search at http://www.recipesource.com/ and 7 different recipes came up! They're not WW recipes but you could always try to figure out the points based on the ingredients.
  21. Gillie

    Polenta Tart

    I'm making it this week - I'll let you know how it turns out!
  22. Thanks so much!!! I guess my tart will have to pose as a pie
  23. Gillie

    Polenta Tart

    I got this off of weightwatchers.com! 3 cups water 1 tsp. salt 1 cup yellow cornmeal 2/3 cup grated parmesan 1/2 cup chopped fresh basil 1 tbsp. chopped garlic 1/2 tsp. black pepper 1 package (6 oz) sliced portobello mushrooms 1 tbsp. olive oil 1 cup canned tomato sauce Coat 8" tart pan with removeable bottom or 8" springform pan with cooking spray. Bring water, salt to boil in saucepan. Gradually stir in cornmeal; cook, stirring, 3 minutes until thickened. Remove from heat. Stir in 1/2 cup parmesan, basil, garlic and pepper. Spread in pan, leaving 1/2" rim all around. Cover and refrigerate for 1 hour or until firm. Heat oven to 350. Saute mushrooms in oil over medium-high heat 5 minutes. Top polenta with sauce, mushrooms and remaining parmesan. Bake for 15 minutes. Servings: 8 Points: 3
  24. I've got a recipe for a polenta tart that sounds delicious. The only problem is that it calls for either a tart pan with a removable bottom or a springform pan. What are these? Are they necessary? Could I use a pie plate instead?
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