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  1. I also use SparkPeople. I get recipes emailed to me daily from the site. The one this morning looked particularly good for Spinach and Pasta salad. I printed it out. All the nutritional information is listed so you can figure points. There really is no shortage of WW-friendly recipes available online. It's pretty amazing!
  2. I switched to WW pasta years ago too and I find that adding kosher salt to the water gives the pasta a nice taste.
  3. I just dusted off my WATP 1-2 Mile Walk DVD yesterday as I didn't feel like braving subzero temps yet again before dawn to go to the gym. I am trying so hard to fit in at least 30 minutes daily (NO EXCUSES) and the WATP workouts fit the bill perfectly when I don't go to my gym. I probably have about 20 exercise tapes and DVD's and find myself consistently returning to Leslie's programs. THAT says something right there.
  4. lyfer98

    2 questions

    If it were me...... I wouldn't worry about the broth/juice too much with your beef roast if you strain the hardened fat. I would just count the points for the amount of beef eaten. There will probably be some fat in the broth but unless you are eating a cup or more of the broth, I don't think I would add points for the juice. I'm not sure about the 2nd question but it would seem to me that if you are not discarding any of the skin from the fruit that it shouldn't affect the fiber content.
  5. Boca burgers are the only "burgers" for me. My kids love them too.
  6. Ball Park FF Franks are the only hot dogs I buy-even for my family which includes 2 teens. If you can find the light hot dog buns you can have 2 hot dogs on buns for 4 pts.
  7. The smoky chipotle chiles and Spanish chorizo sausage combine to give this chili a kick. I made this last night for a Super Bowl party and it is really great. Ingredients: 1 (7-ounce) can chipotle chiles in adobo sauce (in mexican section, Goya is one brand) Cooking spray 2.5 c. chopped onion, divided 1.5 c. chopped green pepper 1.5 c. chopped red pepper 5 garlic cloves, minced 3 links Spanish Chorizo sausage, diced (about 6 1/2 ounces) 1.5 T. chili powder 1 T. ground cumin 1.5 tsp. dried oregano 1 T. fresh lime juice 1/8 tsp. cinnamon 3 (15 oz.) cans black beans, drained 3 (14 oz.) cans diced tomatoes, undrained 1 (8.5 oz.) can no-salt whole kernal corn, drained 1.5 oz. semisweet chocolate, chopped (I used Nestle morsels) 3/4 tsp. salt 1/2 tsp. black pepper 3/4 c. fat-free sour cream Baked Tortilla chips (optional) 1. Remove 2 chiles from can: finely chop, reserving remaining chiles and sauce for another use. 2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 c. onion, bell peppers, garlic, and chorizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil and reduce heat. Simmer, covered 30 minutes (or longer), stirring occasionally. Remove from heat, stir in chocolate, salt and black pepper. 3. Ladle 1 c. chili into each bowl. Top each serving with 1 T. sour cream and 1 T. onion. Serve with tortilla chips. 12 Servings 6 Pts. per cup Calories: 311 Fat: 8.4 g. (sat. fat 3.2 g.) Protein: 16.5 g. Carb: 44 g. Fiber: 13 g. Chol: 13 mg. Iron: 4 mg. Sodium: 888 mg. Calc: 95 mg.
  8. I would eat as you normally do every other day with possibly avoiding high salt foods. Drink lots of water too and use the bathroom plenty before you weigh. Your body, but more importantly your mind, will adjust to the weigh-in time. As long as you WI at the same time every week, any changes in the scale will not be a result of what you ate that day. Remember that the scale will not always reflect how you did that day or even week. Our bodies are always making adjustments to weight and metabolism changes. What you eat on WI day won't make any difference in the long run as long as you stay OP. Good luck.
  9. I picked up the Cherry Limeaid packets yesterday. They are good. Definitely worth a try.
  10. Spread one wedge on one serving of any ultra-thin deli-type cracker (like everything or garlic flavor), put a slice of tomato on it and add just a little ultra-thin cut deli meat like smoked turkey, ham, etc. The whole thing is 2-3 points, depending on how much meat and/or cheese you use. BTW-this is one of Oprah's favorite snacks!
  11. Thank you for the tip. I was wondering about how that pizza flavor would be. I'll try it.
  12. There is a frozen to-die for pizza that I used to buy all the time but haven't in a while. I'm almost positive the name is Prima Privera (or something very close). It's very thin crust and the Margarita Pizza is 6 pts. for 1/3 of the whole pie. It is delicious. They also do Pepperoni, Supreme and other varieties and because the crust is so thin, the points are no where near as much as most frozen pizzas. I'm not sure where you live and if you can get it. I'm on the east coast and I wrote the company to find out where to get it. I know you can get it at Costco, Price Chopper, Wegman's. It's really worth a try.
  13. 6 Servings - 2 meatloaves per person. You might want to run it through MasterCook to be certain but that's what I believe it is.
  14. This a a favorite recipe posted by another BCB'er last year-can't remember who it was. This meal is so great and kid's loved it too. Honey Teriyaki Mini Meat Loaves & Noodle Toss Ingredients 1 1/2 pounds turkey, breast, ground 7% lean 1/2 cup bread crumbs; dry, plain 3/4 cup asian teriyaki marinade; carb options brand 1/4 cup egg substitute 1/4 teaspoon pepper 1 package vegetables, oriental; 16 oz. frozen 2 cups water 2 packages ramen noodles, oriental flavored; 3 oz. 1/4 cup onion, green; thinly sliced 3 tablespoons asian teriyaki marinade; carb options brand (or any low carb marinade) Preparation: Preheat oven to 400 degrees. In a large bowl, combine ground turkey, bread crumbs, ½ cup teriyaki sauce, egg substitute and pepper, mixing lightly but thoroughly. Place approximately ¼ cup beef mixture into each of 12 medium (2 ½ diameter) muffin cups, pressing lightly; spread remaining ¼ cup teriyaki sauce over tops. Bake 20 minutes or until centers are no longer pink. Meanwhile, prepare Noodle toss. In a 10 inch skillet, combine vegetables, water, noodles (broken into several pieces) and seasoning packet from one package of noodles; bring to a boil. Reduce heat to low, simmer 2 to 3 minutes or until noodles are tender, stirring occasionally. Stir in green onions and 3 tablespoons teriyaki sauce. Remove meat loaves from pan; serve with noodles. Per Serving: Cal: 308 Fat: 12.75 Fiber: 2.4 Protein: 33 Weight Watchers Points: 7
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