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Everything posted by lyfer98

  1. I just tried the SB Southwestern Breakfast Wraps and they are awesome, especially for just 3 points. I like to spoon salsa into mine. I also get the pizza's regularly. They are very good and loaded with fiber. BTW-There are Lean Pockets breakfast sandwiches that are pretty good too. I think they are 3 points as well but not quite as big/filling as the wraps.
  2. I just had to post back about shopping options-particularly Wal-Mart. We must have the smallest and worst Wal-Mart in the country! It's fairly new but they have nothing of what I read in everyone's posts. Certainly no low-cal, low-fat anything. They have none of the 100-calorie packs, no DaVinci syrup (I've never seen that anywhere), nothing!! Just thought I'd rant for a bit. Also, the baked Cheetos didn't make it long in my house. I had 2 servings out of the bag (at different times) and my DD and DH polished off the rest of the bag in one sitting. I won't be getting those again for awhile!
  3. I love my digital scale, especially since it measures in grams and ounces and can reset to zero if you want to weigh something on a plate or in a container so you don’t get the scale messy.
  4. I finally found them this weekend at Top's. 1 oz. yields approx. 35-40 pieces and is 3 points. 130 cal./5 g. fat/0 fiber. I don't usually buy chips but I wanted to try these to see how they tasted. They're good but beware to stick to the portion sizes or the whole bag could be history. I can't find the 100 calorie snack packs around here yet.
  5. lyfer98


    Sayra, many members at my WW meeting own this Omron pedometer: http://www.epinions.com/Omron_HJ-112_Digital_Pedometer My leader is the one who told us about them. We all love ours. They keep track of a whole week's worth of stats, are very accurate and the price is quite reasonable. They also have a 1 year warranty. They even replaced my leaders pedometer when she jumped in the pool with it.! I've had mine for over a year.
  6. I tried the pork dinner and it was very good. Served a family of 4 with one serving leftover. And.....they are so quick and easy to prepare. I'd definitely buy again.
  7. I was a substitute leader in my area and basically was approached by my leader when I reached goal. The training was a big time commitment and the pay certainly isn't great. You are also required to attend corporate WW meetings occasionally on weekends wherever your head office is. I did enjoy being a leader and think it's a great way to stay involved once you reach LT. If you're doing it for the money, I'd think twice but if you're doing it for the motivation, go for it. Just my 2 cents. :bcbsalute
  8. I heard about these at my WW meeting and tried the Cheddar Cheese last night. Very good and very easy. You find them in the gravy section and it is a packet with sauce mix and plastic bag. Take any fresh veggie (I used broccoli), mix the sauce as directed, place veggies in plastic bag, pour sauce over veggies, close bag and punch holes in the bag, microwave as directed. They have different flavors too. I also have the Garlic and Basil but haven't tried that yet. 6 servings=1 pt. per serving.
  9. T. Marzetti's dressings are my favorite. The light caesar and light balsamic vinegrette are 1 pt. for 2 tbsp. and the taste is unlike any light dressing I've had-you cannot tell it's low-fat. These dressings are usually sold on a separate display, not regrigerated but near the salad section. I highly recommend them.
  10. Kait, I bet it is delicious with your modifications. I would definitely try it with broccoli. I bet it would be good with any of the winter squashes too. I'm off to the store today and haven't made this since summer so I think I'll do it so I can take it for my lunches this week. BTW-congratulations on making goal. Way to go. :bcbsalute
  11. I had to laugh when I read this Ginaki. Same in my house. DH is very slow to come when called (to dinner that is-LOL) and by the time he even gets to the table, I have often finished!!
  12. Cathy is right. It is a waiting period for you to feel full and satisfied and a tool to prevent you from having seconds. If you wait that 20 minutes, or take 20 minutes to eat, then you should feel satisfied and not continue to eat. It does work. Another useful tip is to be sure and put your fork down between bites, finish every bite, swallow, then pick your fork up again for the next bite. :bcbsalute
  13. Very good. I made it last night and it was just delicious. Loved the marinade and having enough left to pour over the meat. It was especially easy to make too. Thanks for a keeper.
  14. Thank you CG. I hate to peel anything so I think I will try baking them, cutting them in pieces and putting them in the crock pot that way. The recipe doesn't say to mash them, just to cut them up so it should work and taste ok don't you think. I wish I had the recipe here with me to double check but it's from a book which is at home. I may call on you to help if I have more questions OK?
  15. Barb, I'm a complete newbie to sweet potatoes too so don't feel bad. I actually never cared for them until I "tried" them again a couple of years ago and found that they are delicious. Funny how tastes change over the years. However, I don't make them enough because I never know what to do with them. I have 8 sitting in my pantry right now and am going to make a crock-pot version of candied potatoes. The recipe says to cook them until soft, peel and cut into pieces. It doesn't say how to cook them until soft. Any suggestions? Should I just do what you are doing and peel them 1st then boil? Help please Nancy or other buddies..
  16. Thank you so much for taking the time to post this recipe. I have 2 DD's ages 10 & 12 and am always searching for recipes that they would actually eat and enjoy. I made this tonight. We just finished dinner and my oldest who hates stuffing mix told me "it tastes better than it looks", LOL. I didn't tell her that it was made with stuffing mix. A funny aside-I bought Kraft stuffing mix because I had a coupon and while I was looking at Tiffany's recipe (nice printed out version) I glanced at the box and there was the exact recipe on the Kraft box. No nutritional values but nonetheless right there on the box. Again, this will be a keeper in my house. DH had to leave early for a meeting but was salivating at the smell of the casserole in the oven. He will just have to wait until later. He's one of those skinny guys who can eat whatever, whenever he wants.
  17. Melrose Made Gourmet has a frozen spinach souffle and a ff zuchinni souffle that is one point per serving. I tried the spinach one this weekend and it was delicious. I had 1/2 the container for 2 points. I found it in Top's market (upstate NY grocery chain) in the specialty section of frozen foods. It is a kosher labelled product. It was expensive however to the tune of $5.60 but I love a good spinach souffle and would spend the money rather than try to concoct it myself. I will pick up the zuchinni one next time.
  18. I was buying this stuff in 1996 so they've been around for a while!!
  19. I use ICBINB and Brummel & Brown. That's all I use. About using the spray for cooking over PAM-sometimes I do but it doesn't work as good to keep things from sticking. Try mixing them.
  20. I've made this a couple of times and it is so easy and delicious. Top Ramen Beef 1 8 oz. Rib-eye steak 1 tsp. dark sesame oil, divided 1 c. sliced green onions 2 c. packaged cabbage and carrot coleslaw 2 packages (2.8 oz.) beef-flavored ramen noodle soup 1 1/2 c. water 1 T. low-sodium soy sauce Trim fat from steak. Cut diagonally into thin slices. Heat 1/2 tsp oil in large pan. Add steak and onions, stir fry 1 minute. Remove mixture from pan, heat remaining oil and stif-fry slaw for 30 seconds. Remove from pan. Remove noodles from package, take out seasoning packet. Add water and seasoning packet to pan and bring to a boil. Break noodles in half and add to water mixture. Cook for 2 minutes stirring frequently. Stir in steak mixture, slaw and soy sauce. Cook till thoroughly heated. 2 servings=10 points each
  21. Tiffany, you are such an inspiration. Congratulations on making lifetime. Your pictures are simply amazing-you look fantastic. I :bcbsalute you buddy!!
  22. I have used the salad dressings in the past but don't think I would buy them now with so many other good low-point dressings out there.
  23. I made this last night and it was absolutely wonderful. The sauce is sweet and tangy and the gingersnaps give it a wonderful flavor. I served it over whole wheat noodles. Sauerbraten 4-lb lean rump roast 1 cup water 1 cup vinegar 1 lemon, sliced but unpeeled 10 whole cloves 1 large onion, sliced 4 bay leaves 5 whole peppercorns 2 tbsp salt 2 tbsp sugar 12 gingersnaps, crumbled Place meat in deep ceramic or glass bowl. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt and sugar. Pur over meat. Cover and refrigerate 24-36 hours. Turn meat several times while marinating. Place beef in slow cooker. Pour 1 cup marinade over meat. Cover. Cook on low 6-8 hours. Remove meat. Strain meat juices and return to pot. Turn to high. Stir in gingersnaps. Cover and cook on high 10-14 minutes. Allow meat to rest for 15 minutes. Slice. Then pour finished sauce over meat to serve. 12 servings = 4 points each (about 5 ounces of meat) 200 calories 6 g fat 1 g fiber
  24. lyfer98

    Help with Pasta!

    Ellen, I have been buying whole wheat pasta for about a year now-that's all we eat anymore. I have never found one that is lower than 3 points per serving.
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