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Nik

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  1. I've been making this recipe for a while now and it is sooooo good, we have it once a week. I even use frozen chicken breast (4oz) and it only takes about 1 hour and it's done. 5 points sounds about right, that is what I count it for, and I usually make some Baguette bread as my starch to go along with it and a veggie...Love it!
  2. Autumn, try the water instead, I never even thought of using broth, about a half a cup of water did it for me! Nikki
  3. OMG, I got this recipe off of the 3 fat chicks web site, it is so good! In fact it has become a regular at my house, but I too had to add about 1/2 cups of water to thin out the soups, it is much better that way. This one is a KEEPER! Nikki
  4. Ok, I must tell all of you what I did, so no one will make this mistake, I only have a 2 1/2 qt. crock pot, I followed the recipe to a tee, but I had to stuff a chicken in the crock, well, my cock is so small and the fit was so tight that the chicken about boiled in it's own juices! LOL, I went to pull it our for dinner and it fell apart and then I had chicken soup! It smelled fantastic though! I have now put an 8qt crock pot on my bday list! Hopefully I will get one so I can try this again! Nikki
  5. OMG, I made this last weekend,and it was unbelievable! It sounded nasty with the crackers and all, but it was amazing! My points figured out differently though, I made it with skim milk, 30 crackers and 1 small box of pudding and I got 16 pt.s for the whole recipe. I could not get ff cool whip so I used spray lite whipped creamed, just on the individual piece not the whole thing. Thanks to who ever posted this, it reminded me of a chocolate eclair, with the pastry and all! thanks again! Nikki
  6. I have not yet tried Splenda, can you use a packet of Equal? I do have that at home?
  7. I made this last night for dinner and it was absolutely amazing! We had the sauce over pasta, it reminded me of a kind of alfredo sauce. Very good, I would highly recommend it! I counted it as 5 points , because my chicken breast was only 3 and I hardly used any sauce, maybe 1/4 cup. Thanks for whoever posted this recipe! Nik
  8. Sarah: It takes a little working at it, but yes it does cover the bottom of the pan, it isn't a thick crust by any means, but just enough peanut butter to really notice it is there!
  9. Got this recipe off dottisweightlosszone, I make it several times a week for my DD and DH, they love it! So easy! 4 Tbl. reduced fat peanut butter 1 Tbl. honey 1/2 c. rice krispies small box sugar free, fat free chocolate pudding mix 2 c. cold skim milk Put peanut butter and honey in a bowl and heat in microwave for 20-30 seconds. Mix in the rice krispies. Allow to cool a little and press into the bottom of a 8x8 glass pan. Mix pudding and milk as directions on box and pour into pan over the peanut butter crust. Refrigerate till pudding is set. Enjoy! I have fat free cool whip with mine! YUM. *the crust is a little sticky to spread so I spray a spatula with non stick spray and use that to press the crust down. Cut into 8 pieces, one piece is 2 points.
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