09-14-1999, 08:16 PM
Collard Greens - 0 Points
1 pound collard greens
1 medium onion
3 cloves garlic
1/4 cup water
2 1/2 tablespoons apple cider vinegar
salt and pepper -- to taste
1. Wash and tear collard greens into strips.
2. Pour water into skillet and add onions and garlic, sautéing until onions are soft (you ,may need to add more water as it evaporates).
3. Add collard greens, 1/4 cup of water, and vinegar and stir. Add sugar.
4. Turn heat to low and cover, cooking greens until wilted, about 12-15 minutes.
5. Salt and pepper to taste.
Fat grams: 0.4
Fiber grams: 6.5
W/W Points: 0
12-29-1999, 01:55 PM
Pulling up this thread for New Year's.
I learned over on the Bootcamp Buddies that you should eat black-eyed peas for luck, sweet potatoes for gold, and collard greens for money.
Now, who has a good low points sweet potatoes recipe?
12-29-1999, 02:06 PM
Never let it be said that a BootCamper will let you down.... http://www.3fatchicks.com/ubb/wink.gif Got this one thanks to Dotti at www.dottisweightlosszone.com (http://www.dottisweightlosszone.com) and it's very good.... http://www.3fatchicks.com/ubb/smile.gif Thanks Dotti!!!
Pineapple-Sweet Potato Casserole
Makes 12 Servings
3 pounds sweet potatoes (about 6 medium-large)
2 cans (8 ounces each) crushed pineapple in juice, undrained
1/4 tsp ground cinnamon
4 tsp butter-flavored sprinkles
1/3 cup chopped pecans or golden raisins (optional)
1 3/4 cups miniature marshmallows
To cook the sweet potatoes in a conventional oven, bake them at 400 degrees for about 45 minutes, or until tender. To cook in a microwave oven, prick each potato in several places with a fork, and microwave at high power for about 15 minutes, or until tender. Set aside to cool; then peel and cut into bite-sized pieces. Place the potato pieces in a large bowl and toss with all of the remaining ingredients except the marshmallows. Coat a 2 1/2 quart casserole dish with nonstick cooking spray, and place the sweet potato mixture in the dish. Top with the marshmallows. Bake at 350 degrees for 35 to 40 minutes, or until the sweet potato mixture is bubbly and the top is lightly browned. If the top starts to brown too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking. Serve hot.
SERVING SIZE: 1/2 cup
PER SERVING: 143 Calories, 0.2 g Fat, 2.5 g Fiber, 0 mg Cholesterol, 2 g Protein,
65 mg Sodium
TIME-SAVING TIP: Instead of using fresh potatoes, use 3 pounds of canned sweet potatoes. Just drain and slice the potatoes, and use them as you would the cut-up baked potatoes.