sunnysmile

So many interesting ideas ... adding water to egg white to fluff it, who knew? And chickpeas and/or hummus to it, wow. And Laughing Cow cheese ... brilliant. I'm going to have to start boiling some eggs today. I think also some minced shallot would add some good flavor too. Getting hungry thinking about it. Avocado also…

Has anyone tried to make egg salad or deviled egg concept with just egg whites or limited yolks?

Coming in late to this discussion and realizing you care about your BF, one thing to consider in having a relationship with someone who doesn't love you or cherish you just as you are is not easy and realize that he likely will be critical of other things too. If you were "the perfect size for him" he'd likely find…

smashing

Thanks for the great idea! I ended up putting on aluminum foil on a sheet pan at 375 for 15 minutes a pound. I have never tried to brown in a pan, and I have seen it on cooking shows and it looks easy but how do you do it, do you oil the pan, is it a dry pan, does the food stick? I know these are basic cooking techniques…

I think that would be great, especially with some of the milder greek yogurts out now. I am thinking, mix greek yogurt, minced shallot, mustard, salt, pepper, paprika to top, maybe greek o.ive sliver, okay now I'm hungry. If you try it, hope you come back and update.

I have about 90 to go, feel free to add me too. I am on weight watchers, which I love, and I also chat on MFP. Both are great!

So you used frozen veggies, tell me exactly what type you used and how long you cooked, etc. etc. etc. I would like to try to and want to see if I have the right food and recipe in hand. Did you salt and pepper, did you turn veggies? Did you put on preheated tray? I know I am making this more complicated then it should be.…

Don't know if you are near a Trader Joe's, they have a product called "Better n Peanut Butter" and it is PB with reduced fat. Tastes like the inside of a Reese peanut butter cup (to me). Much lower calories but so tasty I can't keep it in the house or I'll over indulge in it. Yum.

Bummmmmmmp. Thanks for posting this.

Do you cook them from frozen or do you defrost as earlier broccoli timing suggests? Great to know this can be done, have to try it now from frozen.

Congrats on the weight loss at weight watchers, and although you gained some back you are doing something about it. I am sorry to hear you can't find a good meeting for weight watchers in the DC area. I love MFP and the chats here but I am also on weight watchers and love the meetings, they are very motivational for me but…

You are inspiring with your long walks. One thing I do when the weather is too hot, or even rainy or too cold, is I walk inside at a big warehouse club Ike Costco. I walk the aisles any store that is cold when I need to get out of heat. I realize you may be far away from such a store, but if not, it might be an…

I haven't tried it from frozen but I read somewhere 450 degrees and to be sure to space out veggies well since the water from frozen needs to evaporate, and you don't want mush vegetables. If you are successful, let me know how you did it!

I asked about the same thing in April, and a wonderful answer for recipes came from Deedster_a, these are from him/her. Here are a bunch of recipes. Just substitute plain or Greek yogurt or sour cream in the ones that have mayonnaise in them. Jalapeno Pickled Eggs Makes 6 eggs 3/4 cup cider vinegar 3/4 cup water 1/2 cup…

First congrats on your weight loss, that is a great achievement even if not yet at goal. I have lost quite a bit so far and have more to go and have experienced many plateaus where I may not lose for a month and then I will have several weeks where I will lose and then not lose again. Why it happens, I think the body…

I guess no one else takes this. That's interesting to know in any case!

I am wondering if you are wearing the same clothing as before you lost the 25 pounds. For me it took me losing almost 60 pounds before some people noticed and then suddenly people came up and said wow you lost a lot of weight. At 25 pounds only some of my friends and the people at weight watchers cheered for me. We will be…

I keep thinking about portion in ounces and since so many think of it in grams, I looked it up. 1 ounce is about 28 grams, so now I understand much better what everyone said. I am grateful for the opinions here.

How did you tweak MFP, am curious, so how much protein per day is your goal?

Interesting, thanks for your thoughts. I see there is a wide range of what people do, from a pound a meal of protein (16 ounces) down to 4 ounces. I don't know what is recommended anymore by the food pyramid but today when I go to Weight Watchers for my weigh in and meeting I might see what they recommend per meal and per…

Bump. Great thread A frustration with bra sizes is not only limited cup size but many bras manufacturers won't make anything wider than 40 band, and many not that high. A lot of women wear wider than 40 that need support and want to exercise! I worked hard to get to a size that stores carry and bra manufacturers make, but…

Has anyone tried making this with Einkorn Flour? I have been thinking of buying some, but it is expensive.

I just calculated the weight watchers points in case anyone is interested (as I use both sites) and its 2 points per (assuming the 6 flatbread servings). Can't wait to try, husband is very interested too, but have a question please: When you put them in the oven do you put it on a baking sheet? Directly on the oven rack?…

Homemade cheese I much more fattening than I thought, scale is up, egggaads

Bump

Ah, I ate all the cheese I made ... hard to stop eating it as it was soooo good. A friend INSISTED that what I made was Ricotta cheese (I heated milk and added acid - lime and white vinegar). I thought I had fresh pot cheese or farmers cheese, but Ricotta is more fattening. What do you think?

Yum. Bump.

I am surprised that the cheese I made the other day tastes sweeter today as it sits in fridge. It is a fresh cheese so it won't last that long.

Interesting. Is the kefir the acid used for separating the curd from the whey?