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millermega

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  1. Welcome! It is an amazing site! Have a super OP day!
  2. Name: Beth Where: Florida Age: 45 Married: Happily (we grew up together ) Children: Grown and Gone 1 son - 23 with my new grandson 1 daughter - 21 with my granddaughter Occupation: Manager (110 direct reports) Sports: I love to dance to get my exercise, but love those Bucs WW History: Lost 80 pounds in 1984 doing the old fashioned WW Lost 37 pounds in 2001-2002 on Points Back for life success! Started Core this round (8/15/07), and at my four week weigh in lost 9 pounds . I had three travel trips during the four weeks, so am extremely pleased with how easy and wonderful Core is to follow in my day-to-day life.
  3. this sounds wonderful. I love anything with cranberries, thanks for sharing! I will give it a try (I love granny smith apples too )
  4. sounds terrific, and I had been wanting a recipe for cheesy veggies. Thanks for sharing! I will have to try it soon (maybe Christmas)
  5. sounds terrific, and I had been wanting a recipe for cheesy veggies. Thanks for sharing! I will have to try it soon (maybe Christmas)
  6. My mouth is watering, can't wait to try this! Yum!
  7. This sounds yummy. Thanks for posting, I love anything with oatmeal. I'm printing this off
  8. this sounds delicious, I'm going to have to get the stuff and make this.......yummy! We are having a birthday party for my son Saturday (his 18th) and I would be able to have this in its place. Whootyhoo! Thanks for posting!
  9. TANGERINE BAVARIAN TART 22 reduced-fat chocolate graham cracker squares ¼ cup honey 1 T. melted butter ¼ cup sugar 2 T. all-purpose flour 1 packet unflavored gelatin 1 ½ cups tangerine-orange juice or orange juice 1 T. orange-flavored liqueur ½ t. vanilla extract 1 ½ cups thawed frozen light nondairy whipped topping Orange zest 1. Spray a 9” tart pan or pie plate with nonstick cooking spray. In a food processor, crush the graham cracker squares; pulse in the honey and butter. Transfer to the pan, pressing firmly over the bottom and up the sides. Refrigerate until chilled, 2. Fill a large bowl halfway with ice water. In a medium nonstick saucepan, combine the sugar, flour and gelatin; whisk in the tangerine-orange juice. Bring to a simmer, stirring constantly; remove from the heat and stir in the liqueur and vanilla. Set the saucepan into the ice water; let stand, stirring occasionally, until the mixture begins to thicken, 15-20 minutes. Fold in the whipped topping. Transfer to the crust, swirling the top in a decorative pattern; refrigerate until firm, about 3 hours. Garnish with orange zest. Per serving: 211 calories, 4 g fat, 2 g. saturated fat, 4 mg. Cholesterol, 100 mg. Sodium, 40 g. total carbohydrate, 1 g. dietary fiber, 3 g. protein, 5 mg. Calcium Note: The total points per serving is 3 makes 8 servings = 24 points for entire recipe. This was based on 123 Success from 1997. I received it while attending WW before. Hope you enjoy! I haven't fixed it yet, but found this in my WW stuff and always wanted to try it, maybe I'll just do that this holiday season.
  10. I wanted to thank everyone too. I am printing them now. Read the post about zero point soup, and thought "where do they get this." So, thanks bunches!
  11. Told DH about the posts, and he said the bread machine won't work as the dough is way too sticky. He said it's like you want to add more flour, but you don't. They turned out really good. Good luck!
  12. Great idea on the half Splenda/half sugar. Let me know how that turns out, and also, let me know how it works in the bread machine. I hope you like them as much as I did. BTW, DH cooks about 90% of our meals. It is wonderful. He cooks and I clean up the kitchen. I'll do that any time He's an awesome cook too! Have a great OP day!
  13. My mother created this recipe a long time ago and my DH found it today and made me some. They were absolutely wonderful at 2.17 points a piece: 2 1/4 c. flour 1/2 c. sugar 1 1/2 t. salt 2 pkg. yeast Mis and add 1 1/2 c. hot water Mixture will be sticky. Spoon into greased muffin tins. Let rise for 20-60 minutse. Bake at 375 degrees until brown (approximately 15-20 minutes). The dough may be refrigerated in covered dish and baked the next day. Makes 12 rolls 2 1/4 c. flour = 18 pts. 1/2 c. sugar = 6 pts. 26 pts. in recipe divided by 12 rolls = 2.17 pts. per roll. Hope you enjoy as much as I did. Very satisfying!
  14. Here is one that they tell me is good (I don't like pumpkin pie), but family does: 16 oz. can pumpkin 13 oz. can evaporated milk 1/2 cup bisquik mix 2 eggs 1/4 t. of the following: ground allspice, ginger, clove, nutmeg pinch lo-salt sugar substitute to equal 1/4 cup of sugar 3 T. brown sugar 3 T. white sugar (or Splenda) 1 T. vanilla extract 1 1/2 T. ground cinnamon Spray 10" pie pan with cooking spray. Combine ingredients except sugar substitute in electric mixer bowl or blender. Beat smooth. Pour 1/2 mixture into pie pan and sprinkle evenly with sugar substitute. Cover with remaining pumpkin mixture. Bake uncovered in pre-heated 400 degree oven for 40 minutes or until set. Don't overbake. Cool and chill before serving. Makes 8 servings Nutritional Information per serving: 171 calories 6 grams protein 22 grams carbohydrates 7 grams fat or 4 points per serving Hope you enjoy!
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