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Everything posted by lyfer98

  1. Misty, no I haven't tried sun pickles but would be most interested in hearing about them. Can you share?
  2. David, the sugar amount was just a little hidden. I don't know if I'd use Splenda because it's such a small amount of sugar. But it may be fine too. If you make these and use the Splenda, let me know how they turn out.
  3. I'm glad you enjoyed it. I thought it worthy of posting-it made yummy leftovers cold too!!
  4. 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.
  5. 1.5 lbs. new red potatoes, halved or quartered if using regular size red potatos 1 tbsp. extra-virgin olive oil 1 large garlic clove, minced pinch crushed red pepper 2 tbsp. white-wine vinegar 1/2 tsp. salt 1 tablespoon (or more to taste) sliced fresh basil leaves Bring the potatoes and enough water to cover to a boil in a large saucepan; reduce the heat and cook until fork-tender, 20-25 minutes. Drain thoroughly. Heat the oil in the saucepan, then add the garlic and crushed red pepper and saute until just fragrant. Stir in the vinegar and salt. Transfer the potatoes to a serving bowl. Drizzle the potatoes with the vinaigrette, add the basil and toss gently to combine. Makes 4 servings 3 points per serving This was a very easy and delicious salad. Personally, I added much more basil than the recipe calls for. When it's fresh, you can't really overdo it.
  6. 3 Lb.s pickling cucumbers 3/4 c. Coarse Kosher Salt 2 quarts water 3 c. distilled white vinegar 5 c. water 12 cloves garlic 2 tbsp. whole mixed pickling spice 6 sprigs fresh dill 6 small hot peppers Wash cucumbers thoroughly. Slice in half or about 3/4" thick; discard blossom ends. Place in large bowl. Dissolve salt in 2 quarts water; pour over cucumbers. Cove, let stand 24 hours. Drain. In a large kettle combine vinegar and 5 c. water. Add garlic and pickling spice tied in cheesecloth bag. Bring to boiling. Meanwhile, place 1 sprig dill and 1 pepper in each hot pint or quart jar. Pack cucumbers in jars. Discard spice bag; pour hot liquid over cucumbers to within 1/2" from tops of jars. Close jars as manufacturer directs. Process 10-15 minutes in boiling water bath (water should be at least 3/4 inches above the jars when boiling). Makes 6 pints. Note: you can use this same recipe for "dilly beans (green beans)" but you don't soak the beans for 24 hours. Just wash, trim ends and pack fresh in jars.
  7. I tried the recipe with green beans and they were GREAT!. I bought a pre-packaged, pre-washed bag of green beans and just threw the beans in, instead of the carrots. Really tasty. You do need to eat them up fairly quickly but that wasn't a problem in my house. I haven't forgotten the canning recipes but just haven't gotten to it yet. Keep your eyes on this forum for them soon.
  8. Ok-give me a week to dig the recipes out....it's dance recital week at my house for my two girls (9 & 11), and we are out every night but Wed., which is my WI night. I'll post them probably in the appetizers and beverages thread and/or on the vegetarian thread. Hummm..... I notice we don't have a thread for just veggies. Oh well, thanks for your input and interest. I'm always happy to share great OP recipes.
  9. I don't see why you couldn't use the same recipe for green beans, however I don't believe this recipe is designed to keep veggies for very long. In other words, you could pickle the beans, carrots, etc., but you'd want to eat them within a few days. The only two items I can in the summer are pickles and dilly beans-funny that you both should ask about those particular veggies. IMO, the ONLY time to do both is later in the summer when the beans, cukes and most especially the dill are freshly harvested. For me, living in the Northeast, that's more like late June, early July. I am a craft vendor at a local Farmer's Market, so I'm spoiled and buy my produce right from my fellow produce vendors. That is when everything is the best. It really does make a difference when you use produce that is freshly picked, at it's prime harvest time. I have recipes for both the pickles and dilly beans if you'd like them. I think I can dig them out fairly easily (my recipes are completely disorganized-like me sometimes!). Remember that the canning process takes a long time-usually a whole day for me as I like to make 15-20 quarts of each. The pickles need to sit in a brine water for 24 hours prior to canning. If you want the recipes, let me know.
  10. Combine 1 1/4 lb. ground turkey; 1/2 c. fat-free ricotta cheese; 2 scallions, finely chopped; 2 garlic cloves, minced, 2 tsp. Dijon mustard; 1 tst. Worcestershire sauce; 1/4 tsp. salt, and 1/4 tsp. freshly ground pepper in a bowl just until blended. Shape into four patties. Spray a grill rack with nonstick spray and grill the burgers. Points = 5 Tip-substitute 1/2 c. shredded zucchini for the ricotta and save 1/2 points value. I used the zuccchini and they were delish!!
  11. Combine 1 1/4 lb. ground turkey; 1/2 c. fat-free ricotta cheese; 2 scallions, finely chopped; 2 garlic cloves, minced, 2 tsp. Dijon mustard; 1 tst. Worcestershire sauce; 1/4 tsp. salt, and 1/4 tsp. freshly ground pepper in a bowl just until blended. Shape into four patties. Spray a grill rack with nonstick spray and grill the burgers. Points = 5 Tip-substitute 1/2 c. shredded zucchini for the ricotta and save 1/2 points value. I used the zuccchini and they were delish!!
  12. I just came across a wonderful, easy recipe for pickling baby carrots that would be a great snacky thing to bring or serve at a cookout. I get so tired of just plain baby carrots and when I made these, not only did I love them, but my kids did too. Bring 1/2 c. cider vinegar; 1 garlic clove (I used 3); 1 teaspoon each salt, dill seeds (I used dill weed), and sugar to a boil in a nonaluminum saucepan. Add 2 cups (1 bag) baby carrots and simmer 5 minutes; remove from the heat and let steep at least 20 minutes or up to 2 hours. Drain, discarding the liquid and garlic. Points = 0 I just used a covered glass casserole dish and did it in the microwave. As soon as I took the dish out, I put it in the fridge so the carrots didn't get overcooked. They were nice and crisp when ready to eat.
  13. That was great Bizz. Why do I think of my mother when I read that?
  14. :lol: It always takes one of these "Women vs. Men" antecdotes to remind me of how great I am and how great all us moms and wives are. How do we do it? Thanks for a reaffirmation to start my day.
  15. This is a no-brainer to make and low in points. Turkey Kielbasa and Cabbage Chopped cabbage (as much as you can fit in the pot with the other ingredients) 1 Turkey Kielbasa cut into 1-inch pieces (use 2 if you are serving more than 4 people) 6-8 red potatoes cut in half (again use more if serving more) 1 onion sliced 1-2 c. water depending again on size of crockpot Combine all ingredients and cook on low for 4-5 hours or until cabbage and potatoes are done to your liking. 1 cup potatoes = 2 points 2 oz. kielbasa = 2 points Cabbage and onion = 0 Serve with spicy mustard if you wish. Adapted from Fix-it and Forget-it Lightly
  16. Thanks Michelle, I've added this site to my favorites list and look forward to studying it.!
  17. Frisky, thanks for the link. I added it to my favorites in case I ever need to try it.
  18. This came to me via email and I think it is great! However, I didn't really do this-some else did. :lol: This is the best advice I've received in a long time ! Lol I am passing this on because it definitely worked for me, and we all could use more calm in our lives. By following the simple advice I heard on a Dr. Phil show, I have finally found inner peace. Dr. Phil proclaimed "The way to achieve inner peace is to finish all the things you've started."So I looked around my house to see all the things I started and hadn't finished, and before leaving the house this morning, I finished off a bottle of Merlot, a bottle of White Zinfandel, a bottle of Bailey's, a bottle of Kahlua, a package of Oreos, the remainder of both Prozac and Valium prescriptions, the rest of the cheesecake, some saltines and a box of chocolates. You have no idea how good I feel.
  19. Quinoa (kEEN-wah) is higher in protein than any other grain. Quinoa is a wheat free grain and contains all eight of the amino acids the body cannot produce and is rich in vitamins and minerals. Quinoa is chewy with a delicious, almost nutlike flavor and is available in health food stores and in many major supermarkets. (I found it in a supermarket). Quinoa Black Bean Salad 1/4 cup quinoa 1 cup water 1 tsp. olive oil 4 tsp. fresh lime juice or more to taste 1/4 tsp. ground cumin 1/4 tsp. ground coriander 1 tablespoon finely chopped fresh cilantro 2 tablespoons minced scallions 1 1/2 cups cooked black beans (15-ounce can drained and rinsed) 2 c. diced tomatoes 1 cup diced bell peppers (any type you'd like) 2 tsp. minced fresh green chiles (I used canned) salt and gound pepper to taste Lemon or lime wedges Rinse the quinoa well in a sieve under cool runnning water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat until all of the water is absorbed and the quinoa is tender, about 10-15 minutes. Allow to cool for 15 minutes. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions. Stir in the beans, tomatoes, bell petters and chiles. Add the cooled quinoa, salt and pepper and combine thoroughly. Refrigerage until ready to serve. Garnish with lemon or lime wedges. 4 servings 1 cup ea. = 4 points Moosewood Restaurant Lowfat Recipes.
  20. This was awesome. I made it for dinner last night and everyone loved it. I made a Quinoa Black Bean Salad to go with it which I am going to post right now in the vegetarian thread. The salad was the perfect accompaniment to the shrimp. Thanks for sharing this delicious recipe!
  21. Thanks Frisky. I checked out the recipe thread and got some good ideas. If I decide to roast them in chunks, should I peel them or leave skin on?
  22. I've never made yams before because I just didn't like them. I'm going to make them for a family dinner tonight and I'd welcome advice or point friendly recipes from folks.
  23. lyfer98


    I have a pear in my lunch today and its 11:45. I'm going to go get it right now!! YUM
  24. OMG-this pizza is the best. It's 6 pts. for 1/3 of the pizza (regular size pie). It is the Margherita with tomatoes, garlic, basil and cheese. It has very thin crust. Palermo makes other thin crust pizza as well. The bad news is I bought this pizza at a NJ Costco while visiting my mother. I brought it back to NY with me and have no idea where to get the pizza here. I went to their website to see if I could find a location but they did not have that info. I emailed their customer service dept. I highly recommend this pizza. The pizza's come three to a box. You can have 2/3 of the whole pizza for just 12 points. Let me know if anyone else has tried this pie.
  25. I will be making this today and I thought I'd share this 7 pt. version of this traditional holiday meal. Corned Beef and Cabbage Dinner 1 (4-pound) cured corned beef brisket, trimmed 16 cups water 2 cups chopped onion 1 cup chopped celery 1 cup chopped carrot 1 1/2 teaspoons pickling spice 3 garlic cloves, peeled Cooking Spray 1 tablespoon caraway seeds 1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips 4 pounds small red potatoes, quartered 2 tablespoons chopped fresh parsley 2 teaspoons butter 2 teaspoons grated lemon rind 2 teaspoons fresh lemon juice 1/8 teaspoon black pepper 1/2 cup dry breadcrumbs 1 (5-ounce) jar prepared horseradish, drained and squeezed dry 3 tablespoons Dijon mustard Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. While cabbage is cooking, place potatoes in a large Dutch Oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper. Toss to coat. Preheat broiler. Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minuts or until lightly browned. Serve brisket with cabbage and potatoes. Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes). 7 POINTS PER SERVING Calories: 321 Fat: 14.5 g Protein: 22.9 g. Carbs: 27.7 g. Fiber: 10g Cholesterol: 86 mg. Iron: 4.3 mg. Sodium: 927 mg. Calcium: 11 mg. Source: Cooking Light, March 2003
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