Tuesday, November 17, 2009
Monday, November 16, 2009
Friday, October 30, 2009
Tootsie Caramel Apple Pop - 60 calories, 0.5g fat (POINTS® value 1*)
Charms Blow Pop - 60 calories, 0g fat (POINTS® value 1*)
Dum Dum Pop - 25 calories, 0g fat (POINTS® value 1*)
Lik-m-aid Fun Dip 0.5-oz. Pouch - 50 calories, 0g fat (POINTS® value 1*)
Jolly Rancher Hard Candy (3 Pieces), Original - 50 calories, 0g fat (POINTS® value 1*)
Jolly Rancher Lollipop - 60 calories, 0g fat (POINTS® value 1*)
Laffy Taffy Miniature - 32 calories, 0.4g fat (POINTS® value 1*)
Pixy Stix (7 Straws) - 60 calories, 0g fat (POINTS® value 1*)
Smarties Candy Roll - 25 calories, 0g fat (POINTS® value 1*)
Tootsie Pop Miniature (3 Pops) - 50 calories, 0g fat (POINTS® value 1*)
Tootsie Pop - 60 calories, 0g fat (POINTS® value 1*)
Tootsie Roll Midgee (About 1-Inch Long) - 23 calories, 0.5g fat (POINTS® value 1*)
Tootsie Roll Snack Bar (0.5 oz., About 3-Inches Long) - 50 calories, 1.25g fat (POINTS® value 1*)
Twizzlers Strawberry Twists, Snack Size (3 Minis) or Individually Wrapped Twist - 30 calories, 0g fat (POINTS® value 1*)3 Musketeers Mini Bar - 24 calories, 0.7g fat (POINTS® value 1*)
3 Musketeers Fun Size Bar - 63 - 70 calories, 2 - 2.25g fat (POINTS® value 1 - 2*)
Almond Joy Snack Size Bar - 80 - 85 calories, 4.5g fat (POINTS® value 2*)
Butterfinger Miniature - 45 calories, 1.75g fat (POINTS® value 1*)
Butterfinger Fun Size Bar - 100 calories, 4g fat (POINTS® value 2*)
Hershey's Kiss, Milk Chocolate - 25 calories, 1.4g fat (POINTS® value 1*)
Hershey's Kiss, Pumpkin Spice or Candy Corn Flavor - 23 calories, 1.3g fat (POINTS® value 1*)
Hershey's Miniature Bar, Any Flavor - 42 calories, 2.5g fat (POINTS® value 1*)
Hershey's Milk Chocolate Snack Size Bar - 67 calories, 4g fat (POINTS® value 2*)
Milky Way Mini - 40 calories, 1.5g fat (POINTS® value 1*)
Milky Way Fun Size Snack Bar - 75 - 80 calories, 3g fat (POINTS® value 2*)
Nestle Crunch Miniature - 30 calories, 1.5g fat (POINTS® value 1*)
Nestle Crunch Fun Size Bar - 60 - 70 calories, 3 - 3.3g fat (POINTS® value 1 - 2*)
Reese's Miniature Peanut Butter Cup - 44 calories, 2.6g fat (POINTS® value 1*)
Reese's Snack Size Peanut Butter Cup - 90 - 110 calories, 5 - 6.5g fat (POINTS® value 2 - 3*)
SHOCKER! Reese's Peanut Butter Pumpkin - 170 calories, 10g fat (POINTS® value 4*)
Snickers Miniature - 45 calories, 2g fat (POINTS® value 1*)
Snickers Fun Size Bar - 80 calories, 4g fat (POINTS® value 2*)
Twix Mini Caramel Cookie Bar - 50 calories, 2.6g fat (POINTS® value 1*)
Twix Fun Size Peanut Butter Cookie or Caramel Cookie Bar - 80 calories, 4 - 5g fat (POINTS® value 2*)
York Dark Chocolate Covered Peppermint Pattie Pumpkin - 60 calories, 1.25g fat (POINTS® value 1*)
Dots Mini Box - 75 calories, 0g fat (POINTS® value 2*)
Junior Mints Snack Size Box - 80 calories, 1.5g fat (POINTS® value 2*)
Life-Savers Gummies Pouch - 70 calories, 0g fat (POINTS® value 1*)
M&M's Fun Size Bag - 63 - 83 calories, 2.6 - 4g fat (POINTS® value 1 - 2*)
Peanut M&M's Fun Size Bag - 67 - 90 calories, 3.3 - 5g fat (POINTS® value 2*)
Mike and Ike Snack Size Pack - 50 calories, 0g fat (POINTS® value 1*)
Milk Duds Snack Size Box - 53 calories, 2g fat (POINTS® value 1*)
Nerds Mini Box - 50 calories, 0g fat (POINTS® value 1*)
Runts Mini Package - 70 calories, 0g fat (POINTS® value 1*)
Skittles Fun Size Pack, Original - 53 - 80 calories, 0.5g - 1g fat (POINTS® value 1 - 2*)
Sour Patch Kids Treat Size Package - 55 calories, 0g fat (POINTS® value 1*)
Starburst Original Fruit Chews Fun Size Package (2 Chews) - 40 calories, 0.8g fat (POINTS® value 1*)
Swedish Fish Treat Size Package - 55 calories, 0g fat (POINTS® value 1*)
Sweetarts Pouch - 50 calories, 0g fat (POINTS® value 1*)
Thursday, October 29, 2009
The cells also began to digest themselves, after the curcumin triggered lethal cell death signals.
Dr McKenna said: "Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value."
Dr Lesley Walker, director of cancer information at Cancer Research UK, said: "This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer."
Monday, October 12, 2009
I made this up because I had 2 half bananas and and apple that my 3 yr old wouldn't finish after one bite. Enjoy!
1 3/4 cups Flour
1 1/4 tsp baking powder
1/2 tsp baking soda
2/3 cups sugar
1/3 cup shortening or you can substitute applesauce for a lighter fair
2 T oil
3 T milk
1/2 cup mashed ripe bananas
1 cup diced apple
Cinnamon and sugar (about 1/4 cup sugar and 1 T cinnamon)
1/3 cup raisins or chopped nuts
Put shortening in the mixing bowl and stir in sugar, eggs, oil, milk, bananas and apple. Mix really well then add flour, baking powder and baking soda. Mix until blended well and put in a greased loaf pan. Sprinkle Cinnamon and sugar on top. Bake at 350 degrees for 1 hour.
It's delicious and moist.
Saturday, October 10, 2009
2 tbsp. Fat Free Reddi-wip
1 tbsp. traditional fudge brownie mix
2 tsp. Hershey's Lite chocolate syrup
1 tsp. mini semi-sweet chocolate chips
1/2 tsp. fat-free liquid egg substitute (like Original Egg Beaters)
Place brownie mix in a small microwave-safe dish. Add egg substitute and 1/2 tsp. water, and mix well. Microwave for 45 seconds, and then let sit for 5 minutes. Then, use a fork to break it up and crumble into brownie bits. Place ice cream in a dessert dish, and top with brownie bits. Set aside.
Place chocolate chips in a small microwave-safe dish, and cover with syrup. Microwave for 45 seconds, and then mix well. Pour sauce over the brownie bits and ice cream.
PER SERVING (entire sundae): 190 calories, 2g fat, 116mg sodium, 41g carbs, 4.5g fiber, 27g sugars, 4g protein -- POINTS® value 3*
MAKES 1 SERVING
HG Tip! With the rest of your brownie mix make single-serving brownies by thoroughly mixing 2 tbsp. brownie mix with 1 tsp. fat-free liquid egg substitute and 1 tsp. water in a small dish and then microwaving for 1 minute. Let sit for 5 minutes. contains around 106 calories, 2g fat, 22g carbs, and 1g fiber (POINTS® value 2*).
Friday, October 9, 2009
Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.
Thursday, October 1, 2009
Thought about my college kids when I made these today:
5 cups peeled, sliced apples (I use my Pampered Chef Chopper)
1 tsp Cinnamon
1/2 tsp salt
1/3 cup Margarine or butter
2T Lemon Juice
3/4 cup Flour of your choice
1 cup Brown Sugar
Spread apples in bottom of a 9x13 baking dish.
Sprinkle with cinnamon, salt, lemon juice and water. Blend flour, brown sugar, and butter with a fork or pastry cutter/blender until crumbly.
Spread crumbly mixture over apples. Bake @ 350 for 1 hour
Serves about 6-8 people and yummy with ice cream-of course!!
Tuesday, September 29, 2009
I used a sugar cookie recipe that I've always loved.
I cut the dough into squares and placed two squares on a cookie sheet. I then cut out what I wanted and baked according to the recipe. When they came out, the shapes were still easy to discern. I waited until they cooled off and then went around the shapes with a knife to make sure the "puzzle pieces" could come out. I took the puzzle pieces out and frosted everything separately with colored powdered sugar frosting (Powd. Sug., vanilla, and milk) and let the frosting harden. Once everything was dry and done, I placed each cookie puzzle on a nice napkin and put them together for the kids for the next day.
I didn't worry about making some kind of a "grip" for each piece. I saw on the recipe that I was looking at that someone had baked almonds into the cookies so that the pieces could be pulled out.
Wednesday, September 16, 2009
80 Roma tomatoes quartered
3 red onions
3 T sugar
3 bunches of cilantro
I put everything in the blender leaving a little out for later. The first part I put in a big pot and then the second part I chopped up bigger and added it to the pot. I cooked everything for about 15 minutes and then followed the directions for canning.
I did taste the salsa while I was cooking it to make sure I liked the level of heat from the Jalepenos and also that the vinegar didn't make it too bitter.
Monday, September 14, 2009
1/2 Cup Sugar
1 Cup Peanut Butter
4 Cups Corn Flakes
In a glass casserole or large measuring cup, bring corn syrup and sugar to boil on High. Stir in peanut butter. Gently fold in corn flakes. Drop by teaspoons on greased cookie sheet or on wax paper. Chill
I was given this recipe in a Summer School cooking class at Huntington Jr. High School. Taught by Mrs. Wilson. We loved getting these at Carver Elementary School in the cafeteria!
1 Qt Ice Cream (Can use lactose free) I was taught to use mint choc. Chip
6 Egg Whites (at room temperature)
1 tsp cream of tartar
3/4 cup powdered sugar
Bake one layer of cake (I use a round pan). Let it cool.
Get a bowl that is small enough to fit as a form for the ice cream mount with 1 inch of cake around the ice cream. place plastic wrap in the bowl and then scoop the ice cream onto the plastic and press into the form of the bowl.
Put in freezer while you cut out a circle 1 inch down in the middle of the cake for the mound of ice cream to fit in.
Then put the egg whites in a bowl and turn on the mixer and add the Cream of Tarter and keep mixing until it's foamy. Then add 2 T of the sugar at a time until it's stiff and shiny.
Get a flat baking sheet. Put the cake layer on it. Then put the ice cream mound on the cake. Tun the oven on to 500 degrees. While it is warming up, spread the meringue over the entire cake and ice cream making sure that there are no holes. This seals the ice cream in so that it can handle the heat of the oven. Then put the cake in the oven for 3 to 5 minutes until the meringue is light brown. Serve immediately. Although, you can put it in the freezer for serving later, if needed.
Saturday, September 5, 2009
1/2 cup quick-cooking grits
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1/2 cup shredded fat-free cheddar cheese
1 tbsp. light whipped butter or light buttery spread
8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
1/2 cup thinly sliced scallions (white and green parts)
2 tbsp. precooked real crumbled bacon
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
Optional: Tabasco sauce
In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.
Serve grits topped with shrimp and bacon.
PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8*
1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)
Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1
(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g protein =" 1">
Tuesday, August 18, 2009
1 clove of garlic
1 small onion
1 tsp shortening or oil
Oregano and salt to taste
Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water, if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can also be frozen.
Rinse in a few changes of cold water. There are two reasons for rinsing: some mills outside the US use talc as a milling aid, so it's an important step for imported rice. The other reason is that rinsing also removes loose starch (for less sticky rice).
Two reasons for soaking rice. First because if it's a little older, it might be more brittle and break easier. The second and in my opinion the most important reason is that it activates the enzymes for better digestion.
Step two: Simple cooking method
You might have heard "one part rice to two parts water". This is right. If you have 2 cups of water, bring them to a boil with an optional dash of salt then add 1 cup of rice. Cover and lower heat to a simmer. Set your timer to 20 minutes. When the rice is done, let it "rest" for about 10 minutes to absorb the moisture all of the way through.
Thursday, July 2, 2009