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lyfer98

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Everything posted by lyfer98

  1. Thanks Arlene, I was afraid you were going to say that . I may have attempted to skin chicken once before and remember it being a "chore". Nowadays, with skinless breasts, I am spoiled and just buy those. I do love wings though and miss having them so I may just give this recipe a try. After reading the thread about knives, I'm clearly unprepared in my kitchen. I have the WORST knives and know that if I would just pony up and buy a decent set, my life in the kitchen would be much easier. Now I have the education (as I so often get at BCB) to know what kind of knives to get. They are next on my list. Thanks.
  2. Arlene, when you say "skinned" wings-what do you mean? Do you have to take the skin off yourself or do you buy them that way? If you have to skin them-how in the world do you do that?
  3. I made this recipe for the 1st time last night and it was a big hit! I thought it was delicious and so easy to make. My DH and DD's loved it as well. Thanks for a keeper. I needed to cook it for about 50-55 minutes as the tater tots were not real hot in the middle after 40 minutes.
  4. I made this recipe over the weekend. While the meat was certainly fork-splitting tender, the saltiness pretty much overwhelmed me. I added at least another cup or two of water a few hours before it was ready to be served. I just can't take the salty flavor anymore. I even used a low-sodium gravy mix.
  5. This is from the 100's board Recipe Challenge. 5 Minute Meal Sauerkraut and Kielbasa and mashed potatoes 1 1/2 lbs. fresh or canned sauerkraut 1 lb. reduced -fat turkey kielbasa, cut in 1 " slices Combine sauerkraut and turkey kielbasa in slow cooker. Cover. Cook on low 5-6 hours (or longer if necessary) Makes 4 servings 190 calories 9 g fat 75 mg. cholesterol 2120 mg. sodium 10 g carbohydrate 4 g. fiber 3. g. sugar 19 g. protein, TOTAL POINTS PER SERVING = 4 Boxed Mashed Potatoes (as packaged) 100 calories 1.5 g. fat 0 cholesterol 490 mg. sodium 19 carbohydrate 2 g fiber 4 g sugar 2 g protein TOTAL POINTS FOR 1/2 C. = 2 USING SKIM MILK - ADD 1 POINT Depending on brand of mashed potatoes, nutritional info may vary. 1 SERVING KIELBASA WITH 1/2 CUP POTATOS = 7 POINTS
  6. Mel, thank you for posting this information. I just had one last night for dinner. I always get cheese and no sauce so I guess I'll stick with 8 points. I think it's very wierd that they don't list this sandwich anywhere. Subway is so good about nutritional info.
  7. I forgot all about checking Dotti's. I should have known the info would be there. That site is awesome. Thanks so much for posting this info. The points listed are what I've actually been counting them as so I'm glad I was on target. I just love the veggie burgers-I never order anything else!!
  8. As a lifetimer and former leader-I wish I had the answer to this very "simple" question. There is NO WAY I would have EVER thought once I lost the 70 lbs. I did in '98 and maintained it for a few years, that I would EVER be back here again. The humiliation of gaining all the weight back is what kept me from re-joining WW and the time it took for me to muster the courgage and determination to do it all over again cost me an additional 50 lbs. on top of the 70. As the previous poster said: Maintenance is by far harder than losing. The excitement and encouragement dwindles drastically. Motivation must be had on a new level. It's very difficult to stay focused, day after day, when you're not getting the same rewards as you did when you were losing. Success is a "hidden" emotion because success is defined in WW as reaching goal. It's hard to feel successful 24/7 when there's no dangling carrot. I have learned a hard lesson and definitely know that this time, I must work the program every single day, every minute from this day on. A healthy lifestyle requires thought, conscious decisions and work. Maintaining a healthy weight really is a lifelone "job".
  9. Does anyone know how many points for a 6-in veggie patty sandwich at subway? The nutritional info is not listed on their handout nor is it on their website. The people that work at our local Subway's don't know either.
  10. **bump** I pulled chops out of the freezer this am and just didn't know what to do with them. Now I do. I'm making this recipe tonight with brown basmati rice. Can't wait. Thanks PM.
  11. Someone from work brought me a big bag of cukes yesterday so I made these last night. Very tasty. I have enough for an army though so I hope they keep. Thanks for this recipe Nana. :bcbsalute
  12. Hi Sandy, Thanks for the green bean recipe. It sounds great. I love the combination of flavors in the sauce. I'll be trying this one for sure. Thanks for the other recipes too!
  13. I got this one out of the July/August WW magazine. I made it Saturday and it is very good. Potato Salad with Horseradish Dressing 1.5 lbs red potatoes 1/3 c. ff mayo (I used reduced fat) 1.5 Tbsp. cider vinegar 2-3 teaspoons prepared horseradish 1/4 tsp. seasoned salt pepper to taste 1 c. halved grape or cherry tomatoes 1/2 small sweet onion, finely chopped 2 celery stalks, finely chopped Cook the potatoes in a large pot of boiling water just until tender, 15-25 minutes, depending on size. Drain and cool completely. Combine the mayonnaise, vinegar, horseradish, salt and pepper in a large nonreactive bowl; add the potatoes, tomatoes, onion and celery. Gently toss to coat; cover and refrigerate at least 2 hours or up to 1 day. Per serving (generous 1/2 cup) 1 Point I bumped it to 3 points for a cup because I didn't use the FF mayo.
  14. I never knew there was such a thing. I'm definitely going to look for these. People at my work are getting irritated because the water spout on the cooler is turning a mysterious pink color and they all think it's some sort of fungus! My little packs of CL Raspberry Ice are the culprits. You'd think they'd figure it out by the big pink circle on my mouth every day. Definitely going to try the tea.
  15. They now have a French Onion Flavor of Laughing Cow wedges. I just picked some up last week. It's very good spread on Old London Bagel Snacks (5 bagel crisps for 1 point) for a 2 point yummy snack.
  16. Sunni, thanks for the curry recipe. I just love curry as well. The hotter the better!!
  17. Barbara, many thanks. THAT was the recipe I knew I had seen. I must have looked at your post at least 4 times but missed it in my haste. I knew it was somewhere....
  18. Thanks Joanne, that sounds right. I think I will use a bit of oil though. Thanks for taking the time to look it up and post. I'm going to try them today.
  19. I stayed home from work today and left all the recipes I printed out and shopped for ingredients at work. I have spent an hour looking for that recipe here but simply can not find it. I have dial-up too which doesn't help. I would like the recipe for the roasted garbanzo's-the ones that are supposed to be for snacking and come out salty and crispy-not the cinnamon ones. If someone can post that here for me, I'd surely appreciate it. Thanks
  20. Here's one I posted in the "Soups" thread a while back: Cream of Zucchini Soup 1 Tbsp. butter 1 onion, chopped 2 tbsp. all purpose flour 3 c. low-sodium chicken broth, heated 3-4 medium zucchini (or combination of zucchini and yellow squash) sliced 3/4 tsp salt freshly ground pepper 1/2 c. evaporated fat-free milk freshly grated nutmeg Melt the butter in a saucepan, then add the onion. Saute until the onion is almost tender, about 8 minutes. Stir in the flour and cook, stirring for 2 minutes. Remove the pan from the heat and stir in the broth, return to heat and bring to a boil. Stir in the zucchini, salt and pepper. Reduce the heat, cover and simmer until the zucchini is completely tender, about 15-20 minutes. Using a hand-held blender, regular blender or food processor, puree the mixture until smooth. Return the soup to the saucepan and add the evaporated milk. Cook until heated through but don't let the soup boil. Divide the soup evenly among 4 bowls and grate a dash of nutmeg over each serving. Each serving is 3 points (about 1.5 c.) This is delicious cold as well.
  21. Gazpacho Grande Jane Brody’s Good Food Book 1 large cucumber, peeled, halved lengthwise, and cored to remove seeds, divided. 2 large tomatoes, peeled, cored, and seeded, divided 1 green pepper, halved and seeded, divided 1 medium onion, peeled and halved, divided 1 pimento 3 cups tomato juice, divided 1/3 c. red wine vinegar 1 tbsp. olive oil ¼ tsp. hot pepper sauce (Tabasco) ¼ tsp. salt if desired ¼ tsp. freshly ground black pepper or more, to taste 3 to 4 garlic cloves, finely minced or crushed Croutons for garnish (optional) In a blender, combine half the cucumber, 1 tomato, half the green pepper, half the onion, the whole pimiento, and 1 cup of the tomato juice. Puree the ingredients at high speed. Chop the remaining cucumber, tomato, green pepper and onion. Place the vegetables in a bowl, cover it and refrigerate it until serving time. Pour the puree into a large serving bowl and add the remaining 2 cups tomato juice, the vinegar, oil, pepper sauce, salt, pepper and garlic. Refrigerate gazpacho, covered for at least 2 hours. Just before serving the soup, add the reserved chopped vegetables to the puree mixture. Check the seasonings. Serve the gazpacho with croutons, if desired. Per Serving (excluding unknown items): 65 Calories; 2g Fat (30.3% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. 1 cup = 1 pt. Note: will last in refrigerator several days.
  22. I'm going to the grocery store today and will pick up ingredients. This sounds perfect for summer. Thanks for taking the time to post.
  23. ~~Bump~~ I'm bumping this one up because it is just such a perfect soup for summer. It's cold and lasts a long time in the fridge! I just made a double batch on Monday but I used a slightly different recipe version. This one looks nice and easy to make!
  24. Misty, I haven't checked this thread in a while but I was pleased to see the recipe here for the Sun Pickles. Thank you for taking the time to post and I would love to give these a try. I'm curious about the rye bread. What does it do?
  25. I too have recently discoverd Alexia potatoes. What a pleasure to be able to cook a whole package for a family of 2 adults and 2 kids and not have leftovers. They are perfect-delicious and point-friendly. I just bought some on sale this weekend for 3 packages for $5.
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