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<blockquote data-quote="susiestar" data-source="post: 427486" data-attributes="member: 1233"><p>If you can find the Flat Wraps in the bakery or deli section, buy the light ones (the light Italian flavored ones are awesome tasting) and use them for wraps instead of the tortillas. They have a whopping NINE (yes, 9) grams of fiber in ONE wrap. the fiber bars tend to have around 5 per bar! They are also BIG so you can spit one iwth someone or save half for later if you don't have the appetite of a teenage boy or adult male who hasn't eaten in 12 hrs, lol! They add a LOT of flavor also.</p><p> </p><p>For a FAST pasta salad, cook the pasta and when the water is back to a boil after adding the pasta, toss in frozen veggies of your choice. If you have raw chicken instead of already cooked chicken, you can add it with the pasta when you put the pasta in. Just use a pasta that needs about 10 min of cooking. THen you can just drain it all and not have other pans to wash. </p><p> </p><p>Another hint for pasta salad is that if you want to serve it cold, chill it BEFORE you add the dressing. The pasta will absorb a LOT of salad dressing or whatever if you add it while hot. Then you don't get the flavor of the dressing (I use ranch mostly) unless you add a lot more b ut you get a whole trainload of calories. I usually toss the pasta while I spray cooking oil like Pam or from a pampered cheff type sprayer. This keeps it from sticking and doesn't add nearly as many calories or grams of fat.</p><p> </p><p>Another hint for keeping the summer bills down, esp if you are NOT an extreme couponer with a ton of bottle of dressing in the pantry, is to buy your ranch dressing in the institutional or bulk size. Usually you can get a gallon of ranch for around $7 to $9. Here a 24 oz bottle of the store brand of ranch is around $3, so for the cost of 2-3 bottles of ranch you get 128 oz (1 gallon). If you have washed some old dressing bottles or even have some mason jars and lids or other containers you can divide it into other containers and ti will last for about 3 mos in the fridge. Putting it in smaller containers means a kid doesn't pour too much and your hand/arm doesn't hurt when you pour out dressing. Instead of taking the entire seal off of the top of the container, put a hole in the edge of the seal near the rim on one side and on the other put a smaller hole. Then you have a pour spout and enough dressing to keep you in salad and pasta salads for a long time to come. I actually figured out last month that if we throw away HALF of the gallon container we have STILL saved substantial amts of cash on dressing - which is amazing, in my opinion. I often get the Sam's brand of ranch and it saves even more. But most Walmarts carry the industrial gallon size Kraft Ranch dressing in the grocery section if you don't have a Sam's nearby.</p><p> </p><p>For an AWESOME creamy frozen treat try freezing a banana or two and then tossing them into the blender. Or mashing bananas and putting them in the icecream maker. NO other ingredients needed to make a sweet, creamy wonderful treat. husband didn't believe me and onlly ate a bite or two of the frozen banana puree because he thought it must have a TON of fat in it. Then he and thank you forgot I had just done it the week before and saw something about it and tried it. THEN he remembered and he and thank you ate an entire bunch of bananas made into this 'ice cream' in one sitting!</p><p> </p><p>As for making my lemonade pie lower in fat, of course you can. If you can find light or low fat condensed milk it can be used. You can also use low fat or even fat free cool whip type topping instead of the whipped cream. We don't do that because all the chemicals in cool whip make me really sick and Jess also (migraines), plus we like the taste and feel of real whipped cream. You can even whip milk that is lower in fat if you are patient enough and get the milk, bowl and beaters cold enough. Takes MUCH longer to whip, not sure if the cornstarch would stabilize it but would try, and if it gets warm you have lost the battle. I read about this being done at a restaurant in a magazine a few years ago. You can also use low calorie frozen lemonade concentrate if you can find it and use splenda or nutrasweet to sweeten the cream if you want.</p><p> </p><p>Heck, it still tastes awesome if you use frozen pink lemonade, limeade, or even strawberry dacquiri mix (like bacardi). A friend tried it with the peach-white grape juice concentrate (welch's brand) and it was really really bland tasting though. Just remember to use six oz of frozen concentrate to 1 can of eagle milk and 2 cups of cream, whipped (or 1 reg size tub of coolwhip. or half of the big tub of coolwhip).</p><p> </p><p>Heck, you can even skip the crust if you want.</p><p> </p><p>When I can find it I will post a recipe for an AMAZING frozen coffee icecream. I got it from a restaurant that went out of business and it is AMAZING.</p></blockquote><p></p>
[QUOTE="susiestar, post: 427486, member: 1233"] If you can find the Flat Wraps in the bakery or deli section, buy the light ones (the light Italian flavored ones are awesome tasting) and use them for wraps instead of the tortillas. They have a whopping NINE (yes, 9) grams of fiber in ONE wrap. the fiber bars tend to have around 5 per bar! They are also BIG so you can spit one iwth someone or save half for later if you don't have the appetite of a teenage boy or adult male who hasn't eaten in 12 hrs, lol! They add a LOT of flavor also. For a FAST pasta salad, cook the pasta and when the water is back to a boil after adding the pasta, toss in frozen veggies of your choice. If you have raw chicken instead of already cooked chicken, you can add it with the pasta when you put the pasta in. Just use a pasta that needs about 10 min of cooking. THen you can just drain it all and not have other pans to wash. Another hint for pasta salad is that if you want to serve it cold, chill it BEFORE you add the dressing. The pasta will absorb a LOT of salad dressing or whatever if you add it while hot. Then you don't get the flavor of the dressing (I use ranch mostly) unless you add a lot more b ut you get a whole trainload of calories. I usually toss the pasta while I spray cooking oil like Pam or from a pampered cheff type sprayer. This keeps it from sticking and doesn't add nearly as many calories or grams of fat. Another hint for keeping the summer bills down, esp if you are NOT an extreme couponer with a ton of bottle of dressing in the pantry, is to buy your ranch dressing in the institutional or bulk size. Usually you can get a gallon of ranch for around $7 to $9. Here a 24 oz bottle of the store brand of ranch is around $3, so for the cost of 2-3 bottles of ranch you get 128 oz (1 gallon). If you have washed some old dressing bottles or even have some mason jars and lids or other containers you can divide it into other containers and ti will last for about 3 mos in the fridge. Putting it in smaller containers means a kid doesn't pour too much and your hand/arm doesn't hurt when you pour out dressing. Instead of taking the entire seal off of the top of the container, put a hole in the edge of the seal near the rim on one side and on the other put a smaller hole. Then you have a pour spout and enough dressing to keep you in salad and pasta salads for a long time to come. I actually figured out last month that if we throw away HALF of the gallon container we have STILL saved substantial amts of cash on dressing - which is amazing, in my opinion. I often get the Sam's brand of ranch and it saves even more. But most Walmarts carry the industrial gallon size Kraft Ranch dressing in the grocery section if you don't have a Sam's nearby. For an AWESOME creamy frozen treat try freezing a banana or two and then tossing them into the blender. Or mashing bananas and putting them in the icecream maker. NO other ingredients needed to make a sweet, creamy wonderful treat. husband didn't believe me and onlly ate a bite or two of the frozen banana puree because he thought it must have a TON of fat in it. Then he and thank you forgot I had just done it the week before and saw something about it and tried it. THEN he remembered and he and thank you ate an entire bunch of bananas made into this 'ice cream' in one sitting! As for making my lemonade pie lower in fat, of course you can. If you can find light or low fat condensed milk it can be used. You can also use low fat or even fat free cool whip type topping instead of the whipped cream. We don't do that because all the chemicals in cool whip make me really sick and Jess also (migraines), plus we like the taste and feel of real whipped cream. You can even whip milk that is lower in fat if you are patient enough and get the milk, bowl and beaters cold enough. Takes MUCH longer to whip, not sure if the cornstarch would stabilize it but would try, and if it gets warm you have lost the battle. I read about this being done at a restaurant in a magazine a few years ago. You can also use low calorie frozen lemonade concentrate if you can find it and use splenda or nutrasweet to sweeten the cream if you want. Heck, it still tastes awesome if you use frozen pink lemonade, limeade, or even strawberry dacquiri mix (like bacardi). A friend tried it with the peach-white grape juice concentrate (welch's brand) and it was really really bland tasting though. Just remember to use six oz of frozen concentrate to 1 can of eagle milk and 2 cups of cream, whipped (or 1 reg size tub of coolwhip. or half of the big tub of coolwhip). Heck, you can even skip the crust if you want. When I can find it I will post a recipe for an AMAZING frozen coffee icecream. I got it from a restaurant that went out of business and it is AMAZING. [/QUOTE]
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