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side dish ideas??

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Old 09-07-2004, 02:49 PM   #1
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Default side dish ideas??

Ok, finding a recipe for dinner is no problem but side dishes are getting boring in my house. It's either steamed veggies (which we like) baked potato or plain brown rice (which I am getting tired of) so I'm looking for suggestions that are 100% core that will give me some variety! So TIA!
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Old 09-07-2004, 02:59 PM   #2
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What about trying a new veggie or a new way of cooking a veggie. Cooking your veggies with some oil and roast them is Core.

You could use instant brown rice for this and the Brummel&Brown (1 point per tablespoon) would not be enough to count:

* Exported from MasterCook *

Barbecue-Style Spanish Rice

Recipe By : BH&G All-Time Favorite Barbecue Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces canned tomatoes -- cut up
1 cup instant rice
1/2 cup green bell pepper -- finely chopped
1/4 cup onion -- finely chopped
1/4 cup water
2 teaspoons worcestershire sauce
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon basil
1 tablespoon Brummel and Brown Spread

1. In large non-stick 8"-skillet combine undrained tomatoes, rice, green pepper, onion, water, worchestershire sauce, sugar, salt, chili powder and basil; dot mixture with butter.

2. Cover and cook over medium-high heat or medium hot coals until done, 20-25 minutes, stirring occasionally.

3. Before serving fluff with fork.

Calories: 139.8
Fat grams: 1.7
Fiber grams: 2.0

W/W Points: 3

This one is core:

* Exported from MasterCook *

Herbed Broccoli - 1 or 2 Points

Recipe By : Betty Crocker's The Big Red Cookbook Page 507
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups broccoli flowerets -- cut in 1" pieces
2 tablespoons olive oil -- or vegetable oil
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
1 clove garlic -- finely chopped
2 roma tomato -- seeded and chopped

1. Heat 1-inch water to boiling in 10-inch skillet. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.

2. Heat oil in same skillet over medium heat. Stir in remaining ingredients. Heat about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.

Per serving: 65 calories; 5 gms fat; 0 mgs cholesterol; 320 mgs sodium; 5 gms carbohydrates; 2 gms dietary fiber; 2 gms protien. Diet Exchagnes: 1 vegetable, 1 fat.

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NOTES : Per Mastercook database the following nutritional information is provided:

Calories: 94.1
Fat grams: 7.2
Fiber grams: 2.9
Carbohydrate grams: 6.9

I think broth would be Core so how about Mashed Potatoes:

* Exported from MasterCook *
Swanson Garlic Mashed Potatoes - 2 Points

Recipe By : Swanson
Serving Size : 6 Preparation Time :0:10
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Swanson Seasoned Chicken Broth -- 14 1/2 ounce cans
with Roasted Garlic
5 large potatoes cut in 1-inch cubes -- about 7 1/2 cups

1. In medium saucepan place potatoes and broth. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.

2. Mash potatoes with 1 1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency. Add brown sugar.

Nutritional values per serving: Calories: 161; Total Fat 0 g; Saturated Fat 0 g; Cholesterol 3 mg; Sodium 549 mg; Total Carbohydrate 37 g; Dietary Fiber 4 g; Protien 3 g; Vitamin A 1%; Vitamin C 36%; Calcium 1%; Iron 3%
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Old 09-07-2004, 03:05 PM   #3
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Thanks Kelly!! Those all look great! I'm especially looking for ones with ww pasta, potatoes, and br. rice. So those mashed potatoes looked wonderful!! and I love spanish rice but had no idea how to make it on my own so I'm definitely saving those! Thanks! Keep em coming!
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Old 09-07-2004, 03:10 PM   #4
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I will look for more at home tonight. DH is bowling and I'll be home so I'll look at my sides at home. I am sure most of the pasta sides I have could be substituted with WW pasta as well as the rice dishes I have with brown rice.

This Spanish Rice recipe I posted even a friend of mine who is Hispanic likes it better than his traditional one.
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Old 09-07-2004, 04:30 PM   #5
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Here are a few:

SPINACH DELIGHT
1 package frozen spinach cooked & drained
4 oz. cream cheese
1/4 t. nutmeg
4 T. FF Parmesan cheese.

Mix and heat.

BROCCOLI CRUNCH SALAD
1 medium chopped broccoli
1 c. ff shredded cheddar
1 c. ffmayonnaise
2 T. vinegar
2 T. sweetener

Mix together broccoli, bacon and cheese. Mix together mayonnaise, vinegar and sweetener. Toss together vegetables and dressing. Chill.

BAKED CHEESE ZUCCHINI
2 thinly sliced medium zucchini
1 egg
1 T. prepared mustard
1/8 t. ground white pepper
1/8 t. ground nutmeg
1 thinly sliced green onion
1/2 c. grated FF cheese

Place zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add to the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake 350 for 40 to 45 minutes.

ZUCCHINI QUICHE
4 cups shredded, drained zucchini
2 eggs
1 t. salt
1/2 t. pepper
1 crushed garlic clove
1/2 c. FF Parmesan cheese
1/2 c. FF shredded cheddar cheese

Mix all ingredients except cheese. Place into a buttered baking dish. Sprinkle cheddar cheese over the top. Bake at 375 about 20 minutes. Serves 4. 4.5 gm carbs/serving

ASPARAGUS AU GRATIN
5 T. olive oil
Salt and freshly ground pepper
2 lbs. asparagus
1/2 c. FF grated Parmesan cheese
1/2 lemon

Pour oil into an oval gratin or other shallow baking dish and add some salt and pepper. Add asparagus and coat with oil. Bake at 450 until asparagus is tender and beginning to brown at the edges, 12 to 15 minutes. Sprinkle with cheese and squeeze lemon juice before serving. Serves 8. 5 gm carbs/serving

ITALIAN GREEN BEANS
1 lb. fresh green beans
3 chicken bouillon cubes
3 c. hot water
1/2 c. FF grated Parmesan cheese

Dissolve bouillon in hot water. Pour over beans. Cook until beans are tender. Drain and sprinkle with Parmesan cheese and freshly ground pepper before serving.

These were all taken from a cookbook that I put published for low-carb, just altered for CORE slightly. I will post them on the RECIPE forum too.
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Old 09-07-2004, 08:52 PM   #6
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I like to have wild rice and baked sweet potato (you can use Promise maragine) with my pork chops. I use salad or cole slaw a lot. Someone had a recipe for potato pancakes that looked really good. Frozen or fresh green beans cooked in water with a little olive oil is one of my favorites. Potato salad can be fixed all core. Pinto beans or navy beans make a different side, especially with ham or oven fried chicken. I have to get food on the table in a hurry so I don't use many recipes like Kelly has. This isn't a side dish but remember that dessert we used to fix with cottage cheese, pudding mix or jello, pineapple and cool whip? Wouldn't that be core if you limited the Cool Whip?
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Old 09-07-2004, 09:32 PM   #7
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What about couscous? Or mashed cauliflower (sp?) Both are 100% Core.
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Old 09-07-2004, 09:47 PM   #8
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I love couscous...in fact I just made a big pot of it a little while ago so I can freeze in serving-size portions. I made mine with ff/red sodium chicken broth for some extra flavor. For my lunch tomorrow, I'm going to mix it with peas and curry powder.

Another thing with rice...we would take 1 c rice, 1 can of vegetarian veg. soup and 1 can of water, mix it all together and back 30-40 minutes...I think this even came from the back of the can. I'm not sure how brown rice would change the cooking time, though.
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Old 09-07-2004, 11:27 PM   #9
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thanks for the ideas!! Couscous is good but I won't eat it very often unless I want pasta... I have mixed feeling about couscous being unlimited since all other pasta is limited to once a day and couscous is pasta... but that is just me, lol
the rice with soup sounds great! Tonight I made brown rice in chicken broth and mushrooms and it was tasty.
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Old 09-07-2004, 11:29 PM   #10
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* Exported from MasterCook *

Fried Brown Rice with Chicken

Recipe By : Better Homes and Gardens Stir-Fry Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces boneless skinless chicken breast halves -- 1/2-inch cubes
2 tablespoons cooking sherry
2 tablespoons soy sauce, low sodium
1/8 teaspoon black pepper
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- chopped
2 cups cooked brown rice -- chilled
1 cup frozen peas
1/2 cup Better'n'Eggs

1. Stir together sherry,s soy sauce, and pepper; set aside.

2. Preheat wok or large skillet over medium heat; spray with cooking spray. Cook Better'n'Eggs (lift and tilt wok or skillet to form a thin layer; cook 2-3 minutes without stirring). Cut Better'n'Eggs into bite size strips. Remove from wok.

3. Reheat wok. Add oil. Stir-fry garlic over high heat for 15 seconds. Add onions; stir-fry about 2 minutes or until tender. Remove onion-garlic mixture from wok.

4. Add chicken to wok; stir-fry for about 3 minutes or until done. Add sauce, rice, and peas. Cook for 1-2 minutes or until heated through.

5. Return eggs and cook, covered for 1 minute.

Calories: 230.1
Fat grams: 4.9
Fiber grams: 2.3

W/W Points: 4 1/2

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Old 09-07-2004, 11:30 PM   #11
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The only thing on this I am unsure about is the frozen OJ from concentrate:

* Exported from MasterCook *

Mexicali Rice - 2 Points

Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes Slow Cooker/Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/4 ounces canned corn
15 ounces black beans, Ranch Style
4 ounces green chiles -- diced
1 medium onion -- chopped
1 medium red bell pepper -- chopped
2 cups converted rice, cooked; Uncle Ben's
3 1/2 cups boiling water
1/2 cup orange juice, from frozen concentrate -- thawed
6 tablespoons fresh lime juice
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/3 cup fresh cilantro -- chopped
1/2 teaspoon salt

1. In slow cooker combine all ingredients but 2 tablespoons lime juice, cilantro and salt.

2. Cover and cook on low heat setting 2 3/4 to 3 hours. Stir in remaining lime juice, cilantro and salt. Mix well.

Calories: 101.3
Fat grams: 0.7
Fiber grams: 2.8

W/W Points: 2

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Old 09-07-2004, 11:31 PM   #12
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* Exported from MasterCook *

Wild Rice and Bulgar

Recipe By : SueB in W/W Forum
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice, cooked
1 can chicken broth -- reduced sodium
3/4 cup onion -- chopped
1/4 cup water
1/4 teaspoon tarragon
dash black pepper
1/2 cup bulgur
1 tablespoon parsley

1. Place the uncooked rice in a strainer and rinse with cold water for 1 minute.

2. In a medium sauce pan combine the rice, broth, onion, water, tarragon and black pepper. Bring to boil; reduce heat and simmer covered for 40-45 minutes or until rice is tender. Not all the liquid will be absorbed.

3. Stir in bulgur. Cover and let stand for 5-10 minutes or until bulgur is tender and all liquid is absorbed.

4. Add parsley and fluff with fork.

Calories: 112.8
Fat Grams: 1.2
Fiber Grams: 4.1

W/W Points: 1 1/2


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* Exported from MasterCook *

Wild Rice Salad - 3 Points

Recipe By : Christine in 3FC Forum
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice
2 cups beef bouillon
1 can frozen peas -- thawed
2 stalks celery -- sliced
4 green onions -- sliced
1/4 cup slivered almonds
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil

1. In pan, cover rice with cold water to 1 inch above rice. Heat to boiling. Drain water from rice and add bouillon. Simmer covered until liquid is absorbed, about 1 hour.

2. Combine vinegar, soy sauce, sugar and oil. Mix well.

3. While rice is still warm, toss with dressing; cool.

4. Combine chilled rice with peas, celery, green onions and almonds. Toss well.

Calories: 216.2
Fat grams: 7.0
Fiber grams: 6.9

W/W Points: 3

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Serving Ideas : Makes 4 generous servings.

NOTES : Original recipe indicated 4 points per serving.
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Old 09-07-2004, 11:33 PM   #13
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* Exported from MasterCook *

Broccoli and Cauliflower Salad - 1/2 Point

Recipe By : Simply the Best
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons fat-free mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon freshly ground pepper
4 cups broccoli flowerets
4 cups cauliflower flowerets
2 medium carrots -- shredded
1/2 cup red onion -- finely chopped

1. In a large bowl, combine Miracle Whip, vinegar and pepper.

2. Add vegetables and toss to coat.

Calories: 44.0
Fat grams: 0.3
Fiber grams: 3.1

W/W Points: 1/2



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* Exported from MasterCook *

Carrots with Horseradish Sauce - 0 Points

Recipe By : posted by Hoosier in W/W Forum
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- sliced
2 tablespoons prepared horseradish
1/2 tablespoon fat-free mayonnaise
salt and pepper -- to taste
paprika -- to taste

1. Cook carrots in small amount of salted water. Drain, but reserve 1/4 cup liquid.

2. In liquid, stir remaining ingredients except paprika. Gently stir in carrots.

3. Pour into greased casserole and sprinkle with paprika.

4. Bake at 350 for 20 minutes.

Calories: 35.1
Fat grams: 0.1
Fiber grams: 1.6

W/W Points: 0 (actually there may be a slight point with the greased casserole dish but I would spray with cooking spray instead)

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Serving Ideas : I figure about 8 servings of this.
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Old 09-07-2004, 11:34 PM   #14
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* Exported from MasterCook *

Chinese Green Bean Salad - 1 Point

Recipe By : Dr. Weil
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans -- fresh
1 tablespoon fresh ginger root -- finely chopped
4 teaspoons dry mustard
1 tablespoon cold water
2 tablespoons soy sauce, low sodium
3 tablespoons rice vinegar -- or cider vinegar
2 teaspoons dark sesame oil

1. Trim and slice the beans crosswise, into 1-inch lengths. Cook beans and ginger in rapidly boiling water about 5 minutes, or until crunchy-tender.

2. Drain beans. Chill in cold water and drain well.

4. Mix the remaining ingredients and toss with the bean mixture.

Calories: 69.4
Fat grams: 2.9
Fiber grams: 4.0

W/W Points: 1

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* Exported from MasterCook *

Colorful Marinated Vegetables

Recipe By : Recipes for Life From the Kitchens of Healthy Choice Foods
Serving Size : 12 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups zucchini -- cut in 1/2" slices
1 cup carrots -- cut in 1/4" slices
1/2 cup thinly sliced onion
1/2 cup chopped red bell pepper -- coarsely chopped
1/2 cup water
1/4 cup Spicy V-8 vegetable juice
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 clove garlic -- minced
1/4 teaspoon celery salt
1/4 teaspoon salt

1. Combine zucchine, carrots, onion, pepper and water in 3-quart saucepan. Cover. Cook over high heat for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Drain. Set aside.

2. Combine remaining ingredients in 1-cup measure. In large mixing bowl or salad bowl, combine vegetable mixture and juice mixture. Toss to coat. Cover with plastic wrap.

3. Chill at least 4 hours, stirring occasionally. Serve with slotted spoon.

Calories: 17.8
Fat grams: 0.1
Fiber grams: 1.2

W/W Points: 0

IF YOU EAT 1 CUP THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 35.5
Fat grams: 0.3
Fiber grams: 2.4

W/W Points: 0

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Serving Ideas : Makes 12 1/2-cup servings.

.
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Old 09-07-2004, 11:35 PM   #15
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* Exported from MasterCook *

Dixie Vegetable Dish

Recipe By : Thinkingthin in 3FC Forum
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces blackeyed peas, canned -- rinsed and drained
10 ounces frozen corn -- thawed
1 cup chopped tomato
1 medium zucchini -- chopped
1/4 cup water
1 1/2 teaspoons fresh basil
1/4 teaspoon salt

1. Combine all ingredients in a 2 quart saucepan and cover.

2, Cook over medium high heat for 5 - 7 minutes, or until vegetables are hot and falvors are blended. Stir occassionally.

Calories: 109.2
Fat grams: 0.9
Fiber grams: 4.2

W/W Points: 1


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Not sure about the vinegar in this though:

* Exported from MasterCook *

Garlic Marinated Carrots

Recipe By : LoriK in W/W Forum
Serving Size : 5 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons white wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups shredded carrots -- coarsely shredded
4 cloves garlic -- sliced or crushed
1 bay leaf

1. Combine first 4 ingredients in a large bowl, stir well with a wire whisk.

2. Add carrot, garlic and bay leaf; toss well to coat.

3. Cover andvchill at least 8 hours. Discard bay leaf before serving.

Calories: 77.0
Fat grams: 3.0
Fiber grams: 3.5

W/W Points: 1

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Serving Ideas : Makes 5 1-cup servings.
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