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#1
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quick points question
i have been making roasts (chicken or lamb) lately & i put the meat a wire
tray with cut up veggies in a tray beneath. the juices from the meat drip down when it cooks & makes the veggies yummy. (is this traditional roasting?). am i fooling myself into thinking these veggies are low in points? how many points would they have.....? -- elizabeth (in australia) 87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb) |
#2
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quick points question
Ummmm, probably yes on the fooling yourself. The veggies themselves are low in
points, unfortunately the fats that are dripping on them are not. I have no idea how to calculate those points, but think there are about 3 points per tablespoon of fat. This might be one of those guestimate type of things ... maybe 3 points per serving of veggies, figuring that 1T of fat drippings may be adhearing to that amount of veggies? You could possibly rinse the veggies after cooking, but also imagine that would greatly effect the flavoring. grin Joyce On Thu, 15 Apr 2004 09:42:10 +1000, "elizabeth emerald" wrote: i have been making roasts (chicken or lamb) lately & i put the meat a wire tray with cut up veggies in a tray beneath. the juices from the meat drip down when it cooks & makes the veggies yummy. (is this traditional roasting?). am i fooling myself into thinking these veggies are low in points? how many points would they have.....? |
#3
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quick points question
"Fred" wrote in message ... You are clearly not fooling yourself - you know the answer. Go for an estimate of fats (and they ain't the good variety like olive oil) at, I believe 3 points per tablespoon. And I have a leg of lamb recipe that relies on that type of drippings. Very thinly sliced potatoes layered with thinly sliced onions upon which the leg of lamb is placed (forget any intervening wire rack). Boy, oh, boy WAS that yummie (as in THE PAST) The recipe was in the original and I do mean original Cuisinart Instruction Manual (from almost 25 years ago) boo hoo!!!!!!!!!!!! -- elizabeth (in australia) 87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb) |
#4
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quick points question
"Joyce" wrote in message news Ummmm, probably yes on the fooling yourself. The veggies themselves are low in points, unfortunately the fats that are dripping on them are not. I have no idea how to calculate those points, but think there are about 3 points per tablespoon of fat. This might be one of those guestimate type of things ... maybe 3 points per serving of veggies, figuring that 1T of fat drippings may be adhearing to that amount of veggies? You could possibly rinse the veggies after cooking, but also imagine that would greatly effect the flavoring. grin Joyce yikes! looks like i am back to eating veggies cooked by themselves with just oil spray. not as tasty.......... -- elizabeth (in australia) 87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb) |
#5
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quick points question
steam them separate and then at serving measure your drippings, ad to
vegetables and count the points, Lee elizabeth emerald wrote in message ... "Joyce" wrote in message news Ummmm, probably yes on the fooling yourself. The veggies themselves are low in points, unfortunately the fats that are dripping on them are not. I have no idea how to calculate those points, but think there are about 3 points per tablespoon of fat. This might be one of those guestimate type of things ... maybe 3 points per serving of veggies, figuring that 1T of fat drippings may be adhearing to that amount of veggies? You could possibly rinse the veggies after cooking, but also imagine that would greatly effect the flavoring. grin Joyce yikes! looks like i am back to eating veggies cooked by themselves with just oil spray. not as tasty.......... -- elizabeth (in australia) 87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb) |
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