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  1. Whenever I'm thrown off program it's during an evening out to dinner. I usually have those 35 flex points...so perhaps I'm not actually going off program but I'm definitely eating more calories/points that I usually do. The next day I start drinking a lot of water, walk on the treadmill, and definitely stay under the daily target points.
  2. Each bar is 90 calories and 2 points. Good. Very good. The combination of the dark chocolate and cherry is not overly sweet. Just right. Yum!
  3. Peanut Butter Bliss bars are the mini bars in a box of 12. In my area they cost $7.95. Absolutely worth it!! For me, I can eat one or two and be satisfied. They are like an inside-out Reese Cup (in taste). Yummy.
  4. I make this salad the morning of the day I'm serving it to give the salad time to marinate. Throughout the day I mix the salad. This recipe was taken from Weight Watchers Winner's Circle: 145+ favorite recipes from members, leaders, and home cooks, 2003, page 82. Black-Eyed Pea Salad 2 T. cider vinegar 2 t. olive oil 1 garlic clove, minced 1/2 t. sugar 1/2 t. freshly ground pepper 1/4 t. salt 4 drops hot pepper sauce 1 (15 1/2-oz.) can black-eyed peas, rinsed and drained 1 red onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 celery stalks, diced Red or green leaf lettuce leaves 1. Whisk the vinegar, oil, garlic, sugar, pepper, salt and hot pepper sauce in a large bowl. Add the black-eyed peas, onion, bell peppers, and celery. 2. Serve at once or cover and refrigerate for up to 3 days. 3. To serve, line a serving plate with the lettuce leaves and top with the salad. per serving: (1 cup) 118 cal., 3g fat, og sat. fat., 0g trans fat, 0mg chol., 290mg sod., 20g carb., 5g fiber., 5g protein, 45mg calc. Points value: 2
  5. Hi! So glad others have discovered these treats. I've just eaten the Oats & Chocolate...and they are 3 points each...like prof2b just posted. Perhaps the other flavor is 2 points? Anyways, for 3 points it's points well spent--a lot of fiber! Yummo!
  6. Thanks for the tip. Perhaps I should take the Magic Bullet off my wish list for Christmas!
  7. Name: Gail Where: Delaware Married: Yes. 34 years to my high school sweetheart. Kids: 2 daughters (30 and 32) -- both married -- two granddaughters (22 mos. and 5 years old)...and don't forget the sons-in-law! Occupation: secretary Sports: I walk. I watch golf. I love watching the Winter Olympics on tv. Hobbies: Knit. Read. WW History: How much of this do you really want to know?! I remember the FIRST time I joined Weight Watchers. I was a newly-wed. I had a whoppin' 15 lbs. to lose. I joined with my AVON Representative...in 1972. I remember not wanting to eat liver. I remember slicing bread through the sides in order to have a whole sandwich (no lite bread back then). I remember eating a LOT of tuna! I stopped going to WW meetings after three times but went on to lose the 15 lbs. I should've stayed--the meeting fees were only something like a couple of dollars back then. I would have made Lifetime back then. Then I re-joined WW throughout the years to come (after having children) many times. I can remember when peanut butter was introduced into the program. I remember being able to eat a baked potato--that was a big deal. In short, I have tried every new WW program that was introduced.
  8. I love the Sunrise drink, however, I do mix a little more water with it.
  9. The WW bread products are in Delaware! I love that bagel! A HUGE bagel for 3 points.
  10. 1 cup skim milk 1/2 banana Sweet n Low to taste 1 t. vanilla flavoring Makes 1 serving. 3 points
  11. onprogram


    Wendy, congratulations! Gail
  12. Sheri, congratulations! Gail
  13. 1 1/2 pounds baking potatoes, halved 1/2 cup finely chopped red onion 1/4 cup finely chopped celery 1/4 cup sweet pickle relish 2 hard-cooked large eggs, coarsely chopped 1/3 cup light mayonnaise 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1. Cook potato halves in boiling water 25 minutes or until potatoes are tender; drain and let cool completely. 2. Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and next 4 ingredients in a small bow; stir with a whisk. Pour dressing over potato salad; toss gently to coat. Cover and chill at least 8 hours. Yield: 6 servings (serving size: 3/4 cup) Points per serving: 4 ...from WW's CREAM OF THE CROP, page 42. ------------------ Gail One day at a time since 6/5/00.
  14. ORANGE-COCONUT ANGEL FOOD CAKE 1 (16-ounce) package angel food cake mix 1 cup water 1/3 cup fresh orange juice 2 teaspoons orange extract, divided 1 (3.4-ounce) package French Vanilla instand pudding mix 1 3/4 cups skim milk 1 tablespoon grated orange rind 2 cups flaked sweetened coconut, divided 3 1/4 cups frozen reduced-calorie whipped topping, thawed and divided 1. Preheat oven to 375 degrees. 2. Prepare angel food cake batter according to package directions, using 1 cup water and 1/3 cup orange juice instead of liquid called for in package directions. Fold 1 teaspoon orange extract into batter. Spoon into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375 degrees on lowest oven rack for 30 minutes or until cake springs back when touched lightly in center. 3. Remove cake from oven; invert pan, and let cake cook completely upside-down in pan. Loosen cake from sides of pan using a long narrow metal spatula; remove from pan. Slice cake horizontally into 4 equal layers using a serrated knife; set aside. 4. Prepare instant pudding mix according to package directions, using 1 3/4 cups skim milk instead of liquid called for on package directions. Stir in remaining 1 teaspoon orange extract and orange rind. Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes. 5. Place bottom cake layer on a serving platter; spread with one-third of pudding mixture. Repeat procedure with remaining cake layers and pudding mixture, ending with top cake layer. 6. Spread remaining 2 1/2 cups whipped topping over top, sides, and inside hole of cake, sprinkle with remaining 1 cup coconut. Store loosely covered in refrigerator. Yield: 16 servings Points per serving: 4 points ...taken from WW's ALL THINGS SWEET, page. 9 ------------------ Gail 220.4/210/150
  15. 8 cups fresh spinach leaves 2 cups cantaloupe balls 1 1/2 cups halved strawberries 2 tablespoons seedless raspberry jam 2 tablespoons raspberry vinegar 1 tablespoon honey 2 teaspoons olive oil 1/4 cup chopped macadamia nuts 1. Combine spinach leaves, cantaloupe balls, and strawberry halves in a large bowl; toss gently. Combine raspberry jam, raspberry vinegar, honey, and oil in a small bowl; stir with a whisk until blended. Drizzle over salad; toss well. Sprinkle with chopped nuts. Yield: 6 servings (serving size: 1 1/3 cups) Points: 2 ...from WW's SIMPLE GOODNESS, page 50-51 Gail...Fifty Plus Club
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