Taste of Thyme: Good & Good for You Food

I am posting this one for Nathanael. But I know that everyone loves a good pot of chicken and dumplings in the winter. This recipe is easy and good enough to serve to guests. I have not figured out the points on this, but it isn't too high. 3 lbs chicken (I like legs and thighs) skin removed seasoning salt cooking spray 6 cups chicken broth Cut chicken into parts if not already done. Brown it on both sides in a nonstick pan sprayed with cooking spray. Simmer the broth in a dutch oven (4 or 5 quart pot with lid). Add the chicken to the simmering broth. Cook at a low simmer for 20 minutes or until completely done. Check the broth to make sure it has enough salt and pepper. Mix: 1 1/2 cups flour 1/2 cup corn meal 1 Tablespoon baking powder 1/2 teaspoon salt 1 teaspoon dry dill weed 7 oz buttermilk 1 egg After you have mixed the batter, let it rest for 5 minutes. Drop heaping tablespoons of batter into simmering broth. Cover the pot and simmer on lowest setting for 20 minutes....

I have not tried this yet, but it is a traditonal pumpkin pie without the crust. Let's all try it! It is like a classic custard and who can complain at 1 point per serving? 3/4 cup liquid egg substitute 3/4 cup honey 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 1 3/4 cups pumpkin (one can) 1 cup evaporated skim milk Beat egg substitute, honey, spices, salt, and pumpkin together. Grease a deep 8X8” glass pan –or- 9" pie plate. Pour pumpkin mixture into pan. Bake at 325 degrees about 1 hour, until a knife blade comes out clean. Cool thoroughly. Serve with a topping, if desired. If cut into 9 pieces – ONE POINT EACH

Looking for a pumpkin pie recipe that is 8 or 9 points? Here is a classic Weight Watcher version - that I have modified, of course. It is only 3 points for 1/8 of a 9 inch pie! One of my at work members, Kathy, actually first told me about using the phyllo sheets for the crust. It really works. If you know what to do with the remaining sheets, let me know. You can't refreeze them. 4 spray(s) cooking spray 4 sheet(s) phyllo dough 1/2 cup(s) brown sugar (brwon sugar splenda works fine here) 1/8 tsp nutmeg 1/4 tsp ground cloves 1 1/2 tsp ground cinnamon 1 tsp ground ginger 1 tsp cornstarch 1/8 tsp table salt 1 1/2 cup(s) canned pumpkin, puree (one whole can) 1 1/2 cup(s) fat-free evaporated milk (one whole can) 1/2 cup(s) fat-free egg substitute 1 tsp vanilla extract Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray. Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing ...

In the United States we usually eat crepes made of white flour. In France it is common to get them made with buckwheat; especially in Normandy. These are quite hardy and filling but because of the fiber, they are low in points! I like to make them and use them to fill with left over stew or roast and gravy. I also like them for breakfast with slice of Canadian bacon and an egg. They make the left overs into a special meal. They can be stuffed and frozen for a quick meal later. When I did the math on them 2 crepes is 3 points. Not bad! ¾ cup plus 1 tablespoon buckwheat flour 1/3 cup all-purpose flour 1 2/3 cup milk 3 eggs 1 tablespoon butter, melted ¼ teaspoon salt Preparation: Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours (or overnight - this is important for the development of the texture of the dough) before making into crepes. Melt a little butter (I just use cooking spray in a nonstick pan)...

Pass The Butter, Please This is interesting . . . Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.. DO YOU KNOW.. the difference between margarine and butter? Read on to the end...gets very interesting! Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study. Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margari...

Fast, Easy and Good! What more can you ask for? How about no points! Try this super easy sauce on eggs, chicken, fish or vegetables. If you think it makes too much, just freeze it in small batches and use it later. RED PEPPER SAUCE 1 28 oz can of diced tomatoes 1 12 oz jar of roasted red peppers (not in oil) healthy pinch of red pepper flakes 1/4 tsp black pepper 2 - 4 cloves of garlic. minced 1 tsp olive oil Heat the oil in a small saute pan until it shimmers. Turn off heat and add garlic. Dump everything into a blender (including garlic). Completely puree contents. Taste to make sure the spices are suitable to you. Done. 1/4 cup is 0 points

KEEP READING even if you don't like cauliflower. Really if you try this you will not have to go back to mashed potatoes for comforth. I keep working with this recipe and I think I have got this right. This makes a great substitute for mashed potatoes. It seems really rich but has very little fat. 1 head of cauliflower 1/2 cup half and half (can use fat free) 1 teaspoon of salt (more or less to taste) 1/4 teaspoon white pepper pinch of nutmeg (optional) Chop up the cauliflower - stem, leaves and all. Steam the cauliflower until it is exceedingly soft (mushy). Drain. Drop it all into a blender (food processor will work but a blender does a better job). Add the remaining ingredients. Puree until completely smooth. It will be a bit thinner than the potatoes but heck, it is more eligant too! Makes 6 generous servings - 1 point each