Orange County Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Fave low cal/low fat recipe of all time?
I'm back on the train ladies. I need some new recipes so I don't get bored and cheat. I'm making a big pot of the WW garden vegetable soup for a quick snack/meal, but would love to know your fave healthy recipe.
Thankkksss!! 
Re: Fave low cal/low fat recipe of all time?
I love these, forego the added sour cream/cheese on top of the burrito:
http://thelazyhousewifecooks.blogspot.com/2008/11/garys-turkey-burritos.html
These fajitas are also great:
http://thelazyhousewifecooks.blogspot.com/2008/12/chicken-fajitas.html
WW CHILI
Ingredients:
1 pound ground turkey breast or extra lean ground beef
1 large onion ? finely chopped
2 fresch garlic cloves, minced
1 can (approx 15ox) black beans ? rinsed and drained
1 large can (approx 29 oz) diced tomatoes
2 tbsp tomato paste
2 cups water
1 small green pepper diced
1 small red pepper diced
1 small yellow pepper diced
7 oz diced green chilies
1 tbs. chili powder
1 tsp. ground cumin
1 tsp. salt
1 tsp black pepper
Directions:
In nonstick skillet over medium heat, cook ground meat and garlic until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on ?high? for 4 hours; remove lid and stir quickly halfway through.
Serves 8.
Each serving = 4 Weight Watchers Points
W.W. Cobbler 2 16 oz bags of frozen fruit (any variety) I used the Berry medley variety 1 box yellow cake mix 1 can diet sprite Layer frozen fruit and cake mix. Pour can of soda over cake mix. 400 degrees covered with foil. Remove foil and continue baking for 40 more minutes. Makes 16 servings 3 points per serving My ww leader emails recipes every week, so I get to try a new one whenever it sounds good. There is also one for Taco Soup...I am looking for that one. It's really good and filling. Good luck!I saw the cinnamon water at one of your restaurants in your blog and thought that'd be yummy!! Maybe I'll try that out! I'm not huge on the fruity waters at the store.
Yes! That's where I got the idea!
?
cooking light is my BFF. they changed the stupid website to myrecipes.com but you can still search for CL recipes on there.
and I've been having these for lunch almost everyday:
http://www.campbellsv8soup.com/
the red pepper one isn't my fav and the southwestern corn is a bit spicy, just an FYI.
hmm, I think I would like this. ?You just put the stick in your water and thats it? ?No sugar or anything??
I am a big snacker and do a lot of carrots & ff yogurt with spices in it - like a dip
I also love Laughing Cow Light cheese wedges. ?
FF yogurt with ranch dip mix is TDF - I put it on veggies, pasta, and everything else!
WW: Balsamic Chicken With Mushrooms (4 points)
2 teaspoons vegetable oilSource of Recipe: WW Magazine's In a Flash
Posted by: DSredTX Wed, 11 Feb 2004, at 5:39 p.m
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 large garlic clove crushed
16-oz. skinless boneless chicken breast (4-thin-sliced, 1/4-in. thick)
2 cups mushrooms, whole small, halved
1/3 cup chicken broth
1/4 teaspoon dried thyme leaves, crumbled
In a large nonstick skillet, heat 1 teaspoon of the oil.
In a medium bowl, mix 2 tablespoons of the vinegar, the mustard and garlic. Add the chicken and turn to coat.
Transfer the chicken and marinade to the skillet; saute the chicken until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and keep warm.
In the skillet, heat the remaining teaspoon of oil. Saut? the mushrooms 1 minutes; add the broth, thyme and the remaining tablespoon of vinegar. Cook, stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken topped with the mushrooms.
Chart/Blog
Nothing breeds faster than Crazy
Taco Bell fresco menu.