Skinny Cow/Slim Cow

Well, I left the olive oil in, wasn't sure if that was something that was
necessary for flavor - but maybe it could be reduced or eliminated? And
mastercook didn't give me a choice of what size of shrimp - but I figured a pound
is a pound, regardless of size. G I know shrimp is high in cholesterol, maybe
higher in fat also? But they always have been pretty point friendly. The point
count surprised me too. If you were making this just for yourself (one serving),
I'll bet you didn't use a full pound of shrimp.

Joyce

On Fri, 05 Mar 2004 08:04:31 -0800, Fred wrote:

Wow, that's higher than I expected. THANKS - I think. Oh, I guess I
don't use that much shrimp. Altho, they are pretty low. Hmmmm

On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

Oh, good. I was not yet ready for supersize. I'll have to look for
tortillas that are interesting.

On Sat, 06 Mar 2004 12:28:12 -0600, Joyce wrote:

I definitely did skip it, and will continue to do so. There are some lo-carb
items I do buy, like the ff low carb wheat tortillas - they are so low in calories
and a nice change of pace for lunch. I do read those labels very carefully.

The local papers have been making a big to-do about mac's cutting out the
supersize option. Of course, only a very small amount of attention was given to
the fact that this would be accomplished over a 10 month period of time. I don't
think you need to rush out to get your last fix. G

Joyce

On Fri, 05 Mar 2004 08:02:19 -0800, Fred wrote:

Yup, Low-Carb is not necessarily WW point friendly. I have also been
looking at labels. skip it - it's a fad.

On the way skiing yesterday, we kidded about stopping at McDonalds and
getting our last fix of SUPERSIZE. (g)

On Fri, 05 Mar 2004 01:31:47 -0600, Joyce wrote:

I bought the strawberry cheesecake variety today - was leaning heavily towards a
new flavor that wasn't at the store in the past ... cookies and cream ... but
points were lower in the strawberry so it won. Tried it tonite, is ok but nothing
special - will more than likely stick with the vanilla for bulk, but sandwich
types for control and ease. G

I noticed another new skinny cow item in the freezer section today, wasn't sure if
anyone else has seen these or not. It appears they are now also moving into the
lower carb venue - had 2 bar type icecreams (fudge bar and caramel praline bar)
that I think were called Carbtastic or something like that. The packaging caught
my eye - different color (silver I think) but same cow spots and the silohette
name jumped out at me. I didn't buy them, the nutritional info scared me away.
Very high in fat content and higher in calories, think each were around 10g fat,
closer to the 200 calorie mark - but loaded with fiber ... bringing the *net
carbs* down lower. What is this with the new labeling of *net carbs*? I have
noticed this on many items now.

Joyce

On Thu, 04 Mar 2004 06:49:55 -0800, Fred wrote:

Right - no tub here, other than me!!! (g)

On Thu, 04 Mar 2004 01:12:04 -0600, Joyce wrote:

Truthfully, the choc/peanut butter is my least favorite. Probably why it is
lasting so long. I may have to tell hub to finish it up for me, or at least help
me out. I bought it several weeks ago and still have over half the container
left. sigh I'm leaning towards trying the strawberry cheesecake variety this
time around ... or just the plain vanilla, some light choc syrup maybe ...
mmmmmmmmm.

Nope, they didn't give me so much as a sample. Guess it must have been good, they
polished it off in less than a week. And yes, I do have the others to help me
with the quantity. If it was just me, I probably wouldn't buy it. 1 tub would
last me well over a month.

Joyce

On Wed, 03 Mar 2004 07:13:18 -0800, Fred wrote:

I did not see the choc/peanut butter bulk. Van, choc, mintchip,
strawberrysomething and some fudgemix.

You did not even sample the mint one? How odd (G)

But see, you have others to help dig through the bulk. I would bulk
MYSELF and those are big tubs, I noticed

On Wed, 03 Mar 2004 02:13:16 -0600, Joyce wrote:

Excuses, excuses ... you are just avoiding the inevitable. G The bulk stuff
really did vary in fat content, but I think the sandwiches do also - depending on
the variety. I noticed hub finished off the mint choc. chip this evening, I never
did get even a taste of it. G So once again, the only kind in the freezer is
the choc. peanut butter cookie dough - and that definitely is highest in point
count so eaten only on the rare occassion. Why couldn't he finish THAT one off?
LOL

Joyce

On Tue, 02 Mar 2004 17:59:50 -0800, Fred wrote:

But back to the subject - I saw the BULK skinny cow stuff today while
lunch hour shopping. Fortunately, I had no way to hold and transport
it. They also had the samores type sandwiches.

I see the fat grams varied from 1 to 2.5 per serving for the bulk
stuff.

On Tue, 02 Mar 2004 06:32:07 -0800, Fred
wrote:

Actually, I liked it cold the next day better. I guess maybe I don't
eat meat enough - meaning that it is just not necessarily my thing
anymore??? The shrimp and sweetpotato is more my thing these days.

Happy birthday everyone (G)

On Tue, 02 Mar 2004 01:01:58 -0600, Joyce wrote:

Thanks! Way too much celebrating this past week (grandsons bday, hubs birthday,
anniversary) and now am suffering ... up 4 pounds. Of course, TOM is once again
gonna rear it's ugly head - not helping me at all. I was going to run out and buy
the Chateaubriand, hadn't even seen it there before. Then I read another of your
posts saying you weren't thrilled with it. I'll take a pass. If I'm going to
have something like this, I think I'll stick with a nice thick filet. G I did
have a baked sweetpotato the other night though, with steamed shrimp ...
mmmmmmmmm!

Joyce

On Thu, 26 Feb 2004 18:27:45 -0800, Fred wrote:

Happy Anniversary and dh's birthday. Oh, the other thing I purchased
at Trade Joe's was Chateaubriand - a total lark. That will be
tonight's dinner - well, half of it. Rubbed already with crushed
garlic and rosemary and salt/pepper. Sweetpotatoes are baking.

On Thu, 26 Feb 2004 13:23:44 -0600, Joyce wrote:

Mmmmmmm, that sounds delicious! Today is hubs birthday, he is giving me
absolutely no clue as to what he'd like for dinner - and I'm not coming up with
anything exciting either. Guess it will be a carry-in night. I also just
realized it's our wedding anniversary, so maybe a good excuse for me not to have
to cook? G

I did end up breaking into a container of mixed cut up fruit, had the munchies and
I couldn't get away from them. Guess it could have been worse, had I really
looked for something else. Any special reason the doc told you to up the
metamucil, or maybe we don't need/want to know? Hubs doc had him using it to aid
in cholesterol control, but I haven't noticed him using it for quite a long while
now.

Joyce

On Thu, 26 Feb 2004 06:45:10 -0800, Fred wrote:

No, pork chop rubbed in juniper over a bed of spinach with some diced
white/sweet potatos and a wonderful Stout - it was the brew pub two
blocks from my house so I did not even earn activity points getting
there. Very good - too bad it was the special as I would have it
again.

I'm off for the pastrami sandwich breakfast in about 2 minutes!

Oh, my snacks were not really at night. Just starting after WW
meeting and continuing through the day (g) And entire package of
guava is gone. Doc told me to up the metamucil, too.

On Thu, 26 Feb 2004 01:26:58 -0600, Joyce wrote:

No snacks here tonite, unless you count half a slurpee (the other half went down
the drain). I had a huge dinner, or it felt huge anyway ... tons of veggies, then
went back for more. G So not really overly hungry and am trying hard to not eat
just for the sake of something to do. Although, I do have about 7 points still
left for today.

Hope you enjoyed your dinner out. Let me guess .... sushi?

Joyce

On Wed, 25 Feb 2004 22:34:34 -0800, Fred wrote:

Well, I will not kill myself trying to find the stuff. The sandwiches
do me well. Today it was guava and other stuff! And them more stuff
and then out to dinner

On Thu, 26 Feb 2004 00:15:43 -0600, Joyce wrote:

The bulk is a bit hard to find in my store, as they don't carry a ton of the
cartons and they are intermixed with all the other cartoned icecreams. So ...
maybe 4 little rows mixed in with dozens and dozens of other brands and flavors.
Doesn't make it easy to find, but I still managed. G Only one of the 2
groceries by me has the bulk containers, so am guessing they are relatively new to
my area.

No icecream for me tonite, no mudslides. But I have a bunch of leftover points.
G

Joyce

On Tue, 24 Feb 2004 06:23:27 -0800, Fred wrote:

I was in another market yesterday - skinny cow sandwiches but not bulk
- GOOD. I could not have purchased anyway since I was at work and no
way to keep it cool if I had found the stuff. So, so far, no bulk and
not real temptation.

On Tue, 24 Feb 2004 01:47:42 -0600, Joyce wrote:

Last year I bought myself a much smaller pair of glass frames, so at least now
when I do something stupid like this I can peer over or under them and get a
better perspective of where the feet need to be. G Grab the glasses quick and
flip 'em on top of the head.

You haven't made that purchase yet, but I see you are looking. G

Joyce

On Mon, 23 Feb 2004 06:52:05 -0800, Fred wrote:

Oh, thanks for treking down those stairs. And I'm glad you did not
HIT those stairs with your glasses on. I hate sloping floors due to
glasses.

Okay, I'm still not buying it YET. I actually have not seen it
locally. I did look the other day in one market.

On Mon, 23 Feb 2004 01:44:59 -0600, Joyce wrote:

Hub came home with a container of the mint chip today (it is mint chip) but I
didn't look at the nutritional info. Hang on and I'll trek down to the basement
(I think he's hiding it from me). .............

Dang, gotta remember to take the reading glasses off BEFORE I hit the stairs. G
Here ya go: 1/2 cup (74g) = 120calories/2.5g fat/3g fiber = 2 points, 4.5 points
per cup. Not too bad in the grand scheme of things.

I'm also not a strawberry icecream fan, think it was the cheesecake in the name
that struck my fancy. G On the carton it appears to be vanilla icecream with a
red swirl in it, so probably more vanilla than strawberry.

Joyce

On Sun, 22 Feb 2004 07:11:54 -0800, Fred wrote:

Mint or mint chip could work on that conversion. (G) I've never been
a strawberry ice cream fan altho, when I've had it and/or made it, it
is surprisingly pleasant.

On Sun, 22 Feb 2004 02:46:52 -0600, Joyce wrote:

Vanilla is good, but it has to have something on it. G I tried the chocolate
peanut butter, was good but not sure it was 5 points good and 1/2 a cup just isn't
going to do it for me. There were other flavors also, haven't tried them yet. I
recall seeing a strawberry cheesecake that sounded interesting ... maybe a vanilla
fudge swirl ... and mint or mint chip? hehehe - I'm trying hard to convert you.

Joyce

On Wed, 18 Feb 2004 06:45:51 -0800, Fred wrote:

Ah, speaking of enablers! (G)

Nah, I have never really found VANILLA ice cream worth much. And now
you have upped the points on me! (G)

On Wed, 18 Feb 2004 02:20:15 -0600, Joyce wrote:

I guess I should have mentioned that the points I listed are for the vanilla
flavored icecream. I bought a carton of the chocolate peanut butter cookie dough
(which is very good), is a bit higher in fat, but also higher in fiber. It works
out to 2 points per 1/2 cup (130 cal/2.5g fat/3g fiber), 5 points per cup. So a
bit higher, but not totally out of reach. THIS one I will really be careful with
the quantity.

Joyce

On Tue, 17 Feb 2004 18:33:13 -0800, Fred wrote:

Thanks for all that info. I guess the points for that amount are not
bad at all.

On Tue, 17 Feb 2004 09:35:14 -0600, Joyce wrote:

The carton says 1 serving is half a cup or 74 grams. When I do have some, I
usually have 1 cup (148grams) and put a few T of marischino cherry juice over the
top ... makes me feel like I'm having *something*. If I scoop over or under by a
few grams, I figure it out as to what portion of a cup it is and count it
accordingly. anal me, what can I say 1 cup is only 3.5 points, definitely
doable - and often only half or 1 point more than the icecream sandwiches. How
much I have is really dependent on how many points I have left for the day.

Joyce

On Mon, 16 Feb 2004 19:24:33 -0800, Fred wrote:

So how much by weight do you serve?

On Mon, 16 Feb 2004 11:41:42 -0600, Joyce wrote:

It's funny, because the thought of scooping into measuring cups never once entered
my mind. Guess it's that laziness in me ... using measuring cups would have meant
washing an extra dish! LOL Bowl goes right on the scale, icecream into the bowl
... one dish, over and done with. Most all of my food was/is portioned this way
... pasta, rice, etc. I found it so much easier to use that scale. I also felt
it was much more accurate. Using measuring cups it was easier to put just that
extra bit in ... using the logic that it still was WITHIN the cup so must be a
cup. G The scale didn't seem to lie ... ounce, gram, whatever ... I KNEW
exactly what I was eating and had to account for every little bit.

Joyce

On Sun, 15 Feb 2004 08:38:19 -0600, Prairie Roots wrote:

Thanks to your suggestion to WEIGH rather than measure my ice cream
portions, I've found it much easier control this now than in the past.
Frozen ice cream doesn't conform easily to a measuring cup. Just
getting it out of the container is a challenge--I'm either breaking
off tiny chunks or grabbing half the carton. So throwing it on the
scale and seeing all those tiny chunks add up without also having to
squeeze it into a cup makes it easy and worry-free.

On Sun, 15 Feb 2004 03:12:13 -0600, Joyce wrote:

Just remember to weigh those bulk portions! It is so easy to get carried away,
put a bit more in the bowl than you anticipate. Hub thinks I'm goofy doing this,
but it works for me. I haven't tried any of the icecream other than vanilla, and
I only buy one container at a time as I just don't eat it often enough to go
through it very fast. I think the package of fudge bars has been in my freezer
for a couple months now. G

joyce

On Sat, 14 Feb 2004 21:48:00 GMT, "Laura" wrote:

A skinny cow is a mandatory dessert for me each night. I save my points for
it. We went food shopping earlier and found their ice cream in bulk. Theres
a container (or 2) of Chocolate Peanut butter cookie dough with my name on
it. DH and DD have a bowl of ice cream most evenings (bad habits we've
developed since visiting my mother) so we'll get this the next time we need
ice cream. They already had 2 containers of the *good* stuff in the freezer
so I did not dare bring any more home for fear DH would yell at me again for
filling up the freezer on him g

"Joyce" wrote in message
news:k9vs20dmschmik ...
I do love the fudge bars, have always been my favorite. I keep them in
the
basement though, as they are the one thing that will call my name out a
bit louder
than the other icecream treats. Hmmmmmmm, maybe, just maybe, I'll have to
listen
better tonite. After all, it IS valentine's day. G

Joyce

On Sat, 14 Feb 2004 18:14:59 GMT, "Laura" wrote:

Me too. I just love the Skinny Cow Fudge bars. I tried the Smart Ones Ice
cream bars with crumb topping and was disappointed. They were on sale
last
week. Not worth buying again. Back to fudge bars. yummy.

"Joyce" wrote in message
.. .
I finally did break down and have one the other night - are very good.
But at
least you do get whatever Dulce De Leche is ... those have never once
been
offered
in my neck of the woods ... anywhere! When we get these new flavors,
they
are
always limited editions. Run for just long enough to get you hooked,
then
disappear forever leaving only chocolate, vanilla, peanut butter and
mint
in their
wake. I've tried some of the smart ones desserts, are not my favorite.
And
peanut butter holds absolutely nothing over me ... I am one of the
wierd
ones that
doesn't care for peanut butter. I want my CHOCOLATE!!! hehehe

Joyce

On 10 Feb 2004 07:42:32 -0800, (MelissaInNJ)
wrote:

S'mores!!!!!!?!?! Oh my pathmark BETTER start stocking them. Getting
Dulce De LEche is near impossible. Thanks of recommending the flavor!

I like the mint choco chip and dulche de leche a lot. i also tried for
the first time the Smart Ones Peanut Butter Sundae cup. Tastes very
good and 2 points.

MElissa in NJ

"Jay" wrote in message news:zaxVb.14608
Depends on which Skinny Cow you get. The vanilla or chocolate
flavored
sandwiches are 2 points. I highly reccomend trying the new smores
flavor.
Excellent.

- J



Prairie Roots
232/158.8/WW goal 145
joined WW Online 22-Feb-2003

Definitely no pound of shrimp and I only use a reduced amount of oil.
I wonder how Master Cook scores the lime juice? (g) Never mind the
tequila.

I iamgine you could just enter2 T tequila as the entire recipe and see
how it scores (g)

I write elsewhere about Master Cook. Wondering if I should get a
newer version.

On Sat, 06 Mar 2004 12:58:59 -0600, Joyce wrote:

Well, I left the olive oil in, wasn't sure if that was something that was
necessary for flavor - but maybe it could be reduced or eliminated? And
mastercook didn't give me a choice of what size of shrimp - but I figured a pound
is a pound, regardless of size. G I know shrimp is high in cholesterol, maybe
higher in fat also? But they always have been pretty point friendly. The point
count surprised me too. If you were making this just for yourself (one serving),
I'll bet you didn't use a full pound of shrimp.

Joyce

On Fri, 05 Mar 2004 08:04:31 -0800, Fred wrote:

Wow, that's higher than I expected. THANKS - I think. Oh, I guess I
don't use that much shrimp. Altho, they are pretty low. Hmmmm

On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

LOL, it was a shorter segment than I expected but very interesting. she
discussed, kinds of soy replacements and other meat replacements. The other
segment was on squid, a good recipe if you eat it, Lee
Fred wrote in message
...
Mad Soy! (G) (uh, oh, some illinois residents might turn me in!)

On Sat, 6 Mar 2004 02:42:26 -0600, "Miss Violette"
wrote:

This question reminds me, The food show on NPR tomorrow is going to
examine,
"vegetarian mystery meats... Gotta hear that one, Lee
Fred wrote in message
.. .
I guess I am curious. What are veggie scallops made from/of/with? (g)

On Fri, 05 Mar 2004 16:50:21 GMT, "frood"
wrote:

I ran the points with the butter, but with vegetarian skallops and it
came
to 5 pts per serving, makes 4 servings. I think I know what's for
dinner
on
Sunday!

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

I don't have any of the tortillas in the house now, am going to have to get out
and buy some more. They were super low though - think maybe 60 calories each and
5g fiber ... came out to zero points, but I counted them as half a point (felt
guilty taking it as 0). I have no idea as to brand, found them in some very tiny
private grocery store that carries a lot of unknown brands.

Joyce

On Sat, 06 Mar 2004 16:59:24 -0800, Fred wrote:

Oh, good. I was not yet ready for supersize. I'll have to look for
tortillas that are interesting.

On Sat, 06 Mar 2004 12:28:12 -0600, Joyce wrote:

I definitely did skip it, and will continue to do so. There are some lo-carb
items I do buy, like the ff low carb wheat tortillas - they are so low in calories
and a nice change of pace for lunch. I do read those labels very carefully.

The local papers have been making a big to-do about mac's cutting out the
supersize option. Of course, only a very small amount of attention was given to
the fact that this would be accomplished over a 10 month period of time. I don't
think you need to rush out to get your last fix. G

Joyce

On Fri, 05 Mar 2004 08:02:19 -0800, Fred wrote:

Yup, Low-Carb is not necessarily WW point friendly. I have also been
looking at labels. skip it - it's a fad.

On the way skiing yesterday, we kidded about stopping at McDonalds and
getting our last fix of SUPERSIZE. (g)

On Fri, 05 Mar 2004 01:31:47 -0600, Joyce wrote:

I bought the strawberry cheesecake variety today - was leaning heavily towards a
new flavor that wasn't at the store in the past ... cookies and cream ... but
points were lower in the strawberry so it won. Tried it tonite, is ok but nothing
special - will more than likely stick with the vanilla for bulk, but sandwich
types for control and ease. G

I noticed another new skinny cow item in the freezer section today, wasn't sure if
anyone else has seen these or not. It appears they are now also moving into the
lower carb venue - had 2 bar type icecreams (fudge bar and caramel praline bar)
that I think were called Carbtastic or something like that. The packaging caught
my eye - different color (silver I think) but same cow spots and the silohette
name jumped out at me. I didn't buy them, the nutritional info scared me away.
Very high in fat content and higher in calories, think each were around 10g fat,
closer to the 200 calorie mark - but loaded with fiber ... bringing the *net
carbs* down lower. What is this with the new labeling of *net carbs*? I have
noticed this on many items now.

Joyce

On Thu, 04 Mar 2004 06:49:55 -0800, Fred wrote:

Right - no tub here, other than me!!! (g)

On Thu, 04 Mar 2004 01:12:04 -0600, Joyce wrote:

Truthfully, the choc/peanut butter is my least favorite. Probably why it is
lasting so long. I may have to tell hub to finish it up for me, or at least help
me out. I bought it several weeks ago and still have over half the container
left. sigh I'm leaning towards trying the strawberry cheesecake variety this
time around ... or just the plain vanilla, some light choc syrup maybe ...
mmmmmmmmm.

Nope, they didn't give me so much as a sample. Guess it must have been good, they
polished it off in less than a week. And yes, I do have the others to help me
with the quantity. If it was just me, I probably wouldn't buy it. 1 tub would
last me well over a month.

Joyce

On Wed, 03 Mar 2004 07:13:18 -0800, Fred wrote:

I did not see the choc/peanut butter bulk. Van, choc, mintchip,
strawberrysomething and some fudgemix.

You did not even sample the mint one? How odd (G)

But see, you have others to help dig through the bulk. I would bulk
MYSELF and those are big tubs, I noticed

On Wed, 03 Mar 2004 02:13:16 -0600, Joyce wrote:

Excuses, excuses ... you are just avoiding the inevitable. G The bulk stuff
really did vary in fat content, but I think the sandwiches do also - depending on
the variety. I noticed hub finished off the mint choc. chip this evening, I never
did get even a taste of it. G So once again, the only kind in the freezer is
the choc. peanut butter cookie dough - and that definitely is highest in point
count so eaten only on the rare occassion. Why couldn't he finish THAT one off?
LOL

Joyce

On Tue, 02 Mar 2004 17:59:50 -0800, Fred wrote:

But back to the subject - I saw the BULK skinny cow stuff today while
lunch hour shopping. Fortunately, I had no way to hold and transport
it. They also had the samores type sandwiches.

I see the fat grams varied from 1 to 2.5 per serving for the bulk
stuff.

On Tue, 02 Mar 2004 06:32:07 -0800, Fred
wrote:

Actually, I liked it cold the next day better. I guess maybe I don't
eat meat enough - meaning that it is just not necessarily my thing
anymore??? The shrimp and sweetpotato is more my thing these days.

Happy birthday everyone (G)

On Tue, 02 Mar 2004 01:01:58 -0600, Joyce wrote:

Thanks! Way too much celebrating this past week (grandsons bday, hubs birthday,
anniversary) and now am suffering ... up 4 pounds. Of course, TOM is once again
gonna rear it's ugly head - not helping me at all. I was going to run out and buy
the Chateaubriand, hadn't even seen it there before. Then I read another of your
posts saying you weren't thrilled with it. I'll take a pass. If I'm going to
have something like this, I think I'll stick with a nice thick filet. G I did
have a baked sweetpotato the other night though, with steamed shrimp ...
mmmmmmmmm!

Joyce

On Thu, 26 Feb 2004 18:27:45 -0800, Fred wrote:

Happy Anniversary and dh's birthday. Oh, the other thing I purchased
at Trade Joe's was Chateaubriand - a total lark. That will be
tonight's dinner - well, half of it. Rubbed already with crushed
garlic and rosemary and salt/pepper. Sweetpotatoes are baking.

On Thu, 26 Feb 2004 13:23:44 -0600, Joyce wrote:

Mmmmmmm, that sounds delicious! Today is hubs birthday, he is giving me
absolutely no clue as to what he'd like for dinner - and I'm not coming up with
anything exciting either. Guess it will be a carry-in night. I also just
realized it's our wedding anniversary, so maybe a good excuse for me not to have
to cook? G

I did end up breaking into a container of mixed cut up fruit, had the munchies and
I couldn't get away from them. Guess it could have been worse, had I really
looked for something else. Any special reason the doc told you to up the
metamucil, or maybe we don't need/want to know? Hubs doc had him using it to aid
in cholesterol control, but I haven't noticed him using it for quite a long while
now.

Joyce

On Thu, 26 Feb 2004 06:45:10 -0800, Fred wrote:

No, pork chop rubbed in juniper over a bed of spinach with some diced
white/sweet potatos and a wonderful Stout - it was the brew pub two
blocks from my house so I did not even earn activity points getting
there. Very good - too bad it was the special as I would have it
again.

I'm off for the pastrami sandwich breakfast in about 2 minutes!

Oh, my snacks were not really at night. Just starting after WW
meeting and continuing through the day (g) And entire package of
guava is gone. Doc told me to up the metamucil, too.

On Thu, 26 Feb 2004 01:26:58 -0600, Joyce wrote:

No snacks here tonite, unless you count half a slurpee (the other half went down
the drain). I had a huge dinner, or it felt huge anyway ... tons of veggies, then
went back for more. G So not really overly hungry and am trying hard to not eat
just for the sake of something to do. Although, I do have about 7 points still
left for today.

Hope you enjoyed your dinner out. Let me guess .... sushi?

Joyce

On Wed, 25 Feb 2004 22:34:34 -0800, Fred wrote:

Well, I will not kill myself trying to find the stuff. The sandwiches
do me well. Today it was guava and other stuff! And them more stuff
and then out to dinner

On Thu, 26 Feb 2004 00:15:43 -0600, Joyce wrote:

The bulk is a bit hard to find in my store, as they don't carry a ton of the
cartons and they are intermixed with all the other cartoned icecreams. So ...
maybe 4 little rows mixed in with dozens and dozens of other brands and flavors.
Doesn't make it easy to find, but I still managed. G Only one of the 2
groceries by me has the bulk containers, so am guessing they are relatively new to
my area.

No icecream for me tonite, no mudslides. But I have a bunch of leftover points.
G

Joyce

On Tue, 24 Feb 2004 06:23:27 -0800, Fred wrote:

I was in another market yesterday - skinny cow sandwiches but not bulk
- GOOD. I could not have purchased anyway since I was at work and no
way to keep it cool if I had found the stuff. So, so far, no bulk and
not real temptation.

On Tue, 24 Feb 2004 01:47:42 -0600, Joyce wrote:

Last year I bought myself a much smaller pair of glass frames, so at least now
when I do something stupid like this I can peer over or under them and get a
better perspective of where the feet need to be. G Grab the glasses quick and
flip 'em on top of the head.

You haven't made that purchase yet, but I see you are looking. G

Joyce

On Mon, 23 Feb 2004 06:52:05 -0800, Fred wrote:

Oh, thanks for treking down those stairs. And I'm glad you did not
HIT those stairs with your glasses on. I hate sloping floors due to
glasses.

Okay, I'm still not buying it YET. I actually have not seen it
locally. I did look the other day in one market.

On Mon, 23 Feb 2004 01:44:59 -0600, Joyce wrote:

Hub came home with a container of the mint chip today (it is mint chip) but I
didn't look at the nutritional info. Hang on and I'll trek down to the basement
(I think he's hiding it from me). .............

Dang, gotta remember to take the reading glasses off BEFORE I hit the stairs. G
Here ya go: 1/2 cup (74g) = 120calories/2.5g fat/3g fiber = 2 points, 4.5 points
per cup. Not too bad in the grand scheme of things.

I'm also not a strawberry icecream fan, think it was the cheesecake in the name
that struck my fancy. G On the carton it appears to be vanilla icecream with a
red swirl in it, so probably more vanilla than strawberry.

Joyce

On Sun, 22 Feb 2004 07:11:54 -0800, Fred wrote:

Mint or mint chip could work on that conversion. (G) I've never been
a strawberry ice cream fan altho, when I've had it and/or made it, it
is surprisingly pleasant.

On Sun, 22 Feb 2004 02:46:52 -0600, Joyce wrote:

Vanilla is good, but it has to have something on it. G I tried the chocolate
peanut butter, was good but not sure it was 5 points good and 1/2 a cup just isn't
going to do it for me. There were other flavors also, haven't tried them yet. I
recall seeing a strawberry cheesecake that sounded interesting ... maybe a vanilla
fudge swirl ... and mint or mint chip? hehehe - I'm trying hard to convert you.

Joyce

On Wed, 18 Feb 2004 06:45:51 -0800, Fred wrote:

Ah, speaking of enablers! (G)

Nah, I have never really found VANILLA ice cream worth much. And now
you have upped the points on me! (G)

On Wed, 18 Feb 2004 02:20:15 -0600, Joyce wrote:

I guess I should have mentioned that the points I listed are for the vanilla
flavored icecream. I bought a carton of the chocolate peanut butter cookie dough
(which is very good), is a bit higher in fat, but also higher in fiber. It works
out to 2 points per 1/2 cup (130 cal/2.5g fat/3g fiber), 5 points per cup. So a
bit higher, but not totally out of reach. THIS one I will really be careful with
the quantity.

Joyce

On Tue, 17 Feb 2004 18:33:13 -0800, Fred wrote:

Thanks for all that info. I guess the points for that amount are not
bad at all.

On Tue, 17 Feb 2004 09:35:14 -0600, Joyce wrote:

The carton says 1 serving is half a cup or 74 grams. When I do have some, I
usually have 1 cup (148grams) and put a few T of marischino cherry juice over the
top ... makes me feel like I'm having *something*. If I scoop over or under by a
few grams, I figure it out as to what portion of a cup it is and count it
accordingly. anal me, what can I say 1 cup is only 3.5 points, definitely
doable - and often only half or 1 point more than the icecream sandwiches. How
much I have is really dependent on how many points I have left for the day.

Joyce

On Mon, 16 Feb 2004 19:24:33 -0800, Fred wrote:

So how much by weight do you serve?

On Mon, 16 Feb 2004 11:41:42 -0600, Joyce wrote:

It's funny, because the thought of scooping into measuring cups never once entered
my mind. Guess it's that laziness in me ... using measuring cups would have meant
washing an extra dish! LOL Bowl goes right on the scale, icecream into the bowl
... one dish, over and done with. Most all of my food was/is portioned this way
... pasta, rice, etc. I found it so much easier to use that scale. I also felt
it was much more accurate. Using measuring cups it was easier to put just that
extra bit in ... using the logic that it still was WITHIN the cup so must be a
cup. G The scale didn't seem to lie ... ounce, gram, whatever ... I KNEW
exactly what I was eating and had to account for every little bit.

Joyce

On Sun, 15 Feb 2004 08:38:19 -0600, Prairie Roots wrote:

Thanks to your suggestion to WEIGH rather than measure my ice cream
portions, I've found it much easier control this now than in the past.
Frozen ice cream doesn't conform easily to a measuring cup. Just
getting it out of the container is a challenge--I'm either breaking
off tiny chunks or grabbing half the carton. So throwing it on the
scale and seeing all those tiny chunks add up without also having to
squeeze it into a cup makes it easy and worry-free.

On Sun, 15 Feb 2004 03:12:13 -0600, Joyce wrote:

Just remember to weigh those bulk portions! It is so easy to get carried away,
put a bit more in the bowl than you anticipate. Hub thinks I'm goofy doing this,
but it works for me. I haven't tried any of the icecream other than vanilla, and
I only buy one container at a time as I just don't eat it often enough to go
through it very fast. I think the package of fudge bars has been in my freezer
for a couple months now. G

joyce

On Sat, 14 Feb 2004 21:48:00 GMT, "Laura" wrote:

A skinny cow is a mandatory dessert for me each night. I save my points for
it. We went food shopping earlier and found their ice cream in bulk. Theres
a container (or 2) of Chocolate Peanut butter cookie dough with my name on
it. DH and DD have a bowl of ice cream most evenings (bad habits we've
developed since visiting my mother) so we'll get this the next time we need
ice cream. They already had 2 containers of the *good* stuff in the freezer
so I did not dare bring any more home for fear DH would yell at me again for
filling up the freezer on him g

"Joyce" wrote in message
news:k9vs20dmschmi ...
I do love the fudge bars, have always been my favorite. I keep them in
the
basement though, as they are the one thing that will call my name out a
bit louder
than the other icecream treats. Hmmmmmmm, maybe, just maybe, I'll have to
listen
better tonite. After all, it IS valentine's day. G

Joyce

On Sat, 14 Feb 2004 18:14:59 GMT, "Laura" wrote:

Me too. I just love the Skinny Cow Fudge bars. I tried the Smart Ones Ice
cream bars with crumb topping and was disappointed. They were on sale
last
week. Not worth buying again. Back to fudge bars. yummy.

"Joyce" wrote in message
.. .
I finally did break down and have one the other night - are very good.
But at
least you do get whatever Dulce De Leche is ... those have never once
been
offered
in my neck of the woods ... anywhere! When we get these new flavors,
they
are
always limited editions. Run for just long enough to get you hooked,
then
disappear forever leaving only chocolate, vanilla, peanut butter and
mint
in their
wake. I've tried some of the smart ones desserts, are not my favorite.
And
peanut butter holds absolutely nothing over me ... I am one of the
wierd
ones that
doesn't care for peanut butter. I want my CHOCOLATE!!! hehehe

Joyce

On 10 Feb 2004 07:42:32 -0800, (MelissaInNJ)
wrote:

S'mores!!!!!!?!?! Oh my pathmark BETTER start stocking them. Getting
Dulce De LEche is near impossible. Thanks of recommending the flavor!

I like the mint choco chip and dulche de leche a lot. i also tried for
the first time the Smart Ones Peanut Butter Sundae cup. Tastes very
good and 2 points.

MElissa in NJ

"Jay" wrote in message news:zaxVb.14608
Depends on which Skinny Cow you get. The vanilla or chocolate
flavored
sandwiches are 2 points. I highly reccomend trying the new smores
flavor.
Excellent.

- J



Prairie Roots
232/158.8/WW goal 145
joined WW Online 22-Feb-2003

Yup, I do that frequently in mastercook. Just enter 2T tequila and check the
nutrtional info, or whatever. I delete rows, undelete them ... make lots of
changes but don't hit the save button. That way my original recipe is left
intact. Or ... I do this playing around in a new recipe window, and just don't
save it since it's more for general info.

I think I answered your *should I get a newer version* question in another post.
Ultimately, it's up to you and how much you think you're going to use it. I
updated because I live by the program - and it was so inexpensive. But the
changes are very minor.

Joyce

On Sat, 06 Mar 2004 17:02:28 -0800, Fred wrote:

Definitely no pound of shrimp and I only use a reduced amount of oil.
I wonder how Master Cook scores the lime juice? (g) Never mind the
tequila.

I iamgine you could just enter2 T tequila as the entire recipe and see
how it scores (g)

I write elsewhere about Master Cook. Wondering if I should get a
newer version.

On Sat, 06 Mar 2004 12:58:59 -0600, Joyce wrote:

Well, I left the olive oil in, wasn't sure if that was something that was
necessary for flavor - but maybe it could be reduced or eliminated? And
mastercook didn't give me a choice of what size of shrimp - but I figured a pound
is a pound, regardless of size. G I know shrimp is high in cholesterol, maybe
higher in fat also? But they always have been pretty point friendly. The point
count surprised me too. If you were making this just for yourself (one serving),
I'll bet you didn't use a full pound of shrimp.

Joyce

On Fri, 05 Mar 2004 08:04:31 -0800, Fred wrote:

Wow, that's higher than I expected. THANKS - I think. Oh, I guess I
don't use that much shrimp. Altho, they are pretty low. Hmmmm

On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!

That allrecipes site looks interesting and is now bookmarked.

I don't think I saved those MC sites. I just plugged in Master Cook
and Mastercook, separately and went from there on a search engine.

I have not added my own ingredients - give me time, I only installed
it on Friday (G) I guess you would need to know all of its nutrients,
though.

WW is cautious but clearly has gone high-tech with the online stuff.
I guess they probably don't want to share profits or royalties???

Oh, wait, I did bookmark them in IE (I usually use mozilla)

http://www.geocities.com/NapaValley/...astercook.html

And here's one that has music which is a trip (G):

http://www.lyons.netfirms.com/

On Sun, 07 Mar 2004 11:08:14 -0600, Joyce wrote:

I haven't really ever looked for any mastercook recipe sites, let alone ones
specifically for ww. I seem to just use what's posted here on occassion. And in
the version I have, there are a ton of recipes I haven't even looked at yet. G
My daughter swears by the website www.allrecipes.com . I haven't looked at it,
don't know if it exports for mastercook or not, but I do know that what she has
made from there has always been delicious.

What website did you get the seafood recipes from, please do share! The import
thing you said you used sounds neat - will have to give it a try. I'm still
learning the program myself, even after using it for several years. I think I get
comfortable doing things the way I always have, that I don't venture too far past
that. Have you added any of your own ingredients to the ingredient list? That
took me awhile to figure out, think I was just afraid. But overall, has turned
out to be the best thing I ever learned. Even my bread is in the ingredient list
now (for when I make stuffing, etc.).

I don't know what it is with ww. They don't want anyone else using their
calculations or making products to aid their customers. Yet they won't delve into
that venue themselves. I see a huge money making opportunity for them if they
would consider it.

Joyce

On Sun, 07 Mar 2004 07:26:59 -0800, Fred wrote:

Yes, I don't even know what a MENU item is (G)

Okay, I will consider upgrading. I saved that software outlet's link
you posted again the other day.

I did some quick looking on the web for Master Cook recipes and found
some. Have you found any WW's Mastercook sites. I found one but the
link appeared broken.

I did grab some seafood recipes from some site and was able able to
just use IMPORT from the file menu and the GROUP listing (one text
file in, I guess, appropriate MC format had a whole bunch of recipes
in the one file) imported as a whole series of separate recipes - that
was slick.

I think being able to analyze ingredient lists will be its most
important aspect. Too bad they can't reach an accord with WW to also
provide points directly. I bet someone could create some form of
macro's to copy data from a "recipe card" in MC and copy/paste to an
excel spreadsheet or the point's calc and automate the process (G)



On Sun, 07 Mar 2004 02:14:38 -0600, Joyce wrote:

Truthfully? I have updated the versions several times, have not really noticed
any differences in appearances or how it works. I'm thinking that most of the
changes are only in the foods that are included in the database. IF you decide
you want to update anyway, I'd do it before you add too much to your current
program. The last time I updated, my lists did not automatically transfer into
the new program. I had to manually search out the libraries and move them - they
still aren't being recognized ... I'm still rebuilding. The cookbooks were a bit
easier to move, but tricky to get to show up once I did move them.

I haven't played with the cut and paste to a different cookbook - what I usually
end up doing is to email myself (export?) the recipe, then import it into whatever
cookbook I want. When importing, it took me quite a while to figure out the
import tool. Click on tools --- import assistant. Once there, cut and paste the
ingredients into the box that popped up. Highlight what you just pasted (that
took me quite awhile to figure out), look at the bottom and choose where you want
the highlighted stuff to be moved to (ingredients) then click on *move to recipe*.
Go back, cut and paste directions - go through same process. When finished, click
on done. Now that I just typed all of that it dawned on me that you could
probably paste the entire recipe into the box, then just highlight the parts you
want moved, where you want them ... until the entire recipe is moved. Once done,
I find I sometimes have to tweak things a bit in the recipe to make it work ...
ingredients listed a little differently or moving things like small, diced, etc.
to the optional column. Once you do figure it out, it goes really quickly. I
don't know why you couldn't categorize your recipe when entering - maybe because
it was a menu item? That's a problem I haven't run into, but I also haven't
entered any menu items.

Joyce

On Fri, 05 Mar 2004 13:42:36 -0800, Fred wrote:

HEY (G)

I finally, after having Mastercook sitting in on a shelf for months
(more?) installed the cheap version I bought used. Ver 4, I guess.

Fascinating. Altho, its interface is/was a bit confusing...

But I see you can cut or copy to the clipboard and then paste them
into another cookbook??? I can see how to copy but am trying to paste
them into Freds Cookbook. I don't see how to do that once they are in
the clipboard.

I entered with some messups, the shrimp recipe. At first I guess I
made it a menu item (G)

I also could not categorize it when entering but then could later.

So is the newer version a lot better?



On Fri, 05 Mar 2004 02:34:28 -0600, Joyce wrote:

Nope, I didn't ever run the points on this - but I did now ... just for you. Have
no idea as to how many servings, so the point amount is for the entire recipe -
divide as necessary.

With butter: 881calories/44g fat/trace fiber = 21.29 US points
without butter: 678 calories/21g fat/trace fiber = 15.31 US points

Joyce

On Thu, 04 Mar 2004 18:15:48 -0800, Fred wrote:

Kick whatever is what I need after a day of telemark skiing.

Tequila Shrimp (or whatever)

2 Tbl butter (I did not use this)
1 Tbl olive oil
2 large cloves garlic minced
1 pound med shrimp, peeled, deveined.
2 Tbl tequila
1 Tbl fresh lime juice
1/4 t crushed red pepper flakes

Heat butter/oil in 10-inch skillet over medium heat. Add garlic and
cook 30 seconds. Add shrimp (or whatever) and cook, stirring
occasionally, 2 minutes (adjust for your seafood). Stir in tequila
and lime juice and pepper flakes. Cook 2 minutes or until most liquid
evaporates and shrimp are pink and glazed.

SERVE

I think Joyce may have done the points but I don't recall.

ENJOY.

On Thu, 04 Mar 2004 15:01:03 GMT, "frood"
wrote:

Ok, I skipped most of this thread cuz it went from ice cream, which I don't
care for, to seafood, which I can't eat. However, the word tequila found
it's way to me! I do eat a vegetarian scallop product, and that
tequila/lime/garlic sauce sounds fabu! I do know exactly where my tequila
is, so would you care to share the recipe?

I'll post my Windowsill Margarita recipe if anybody wants. 5pts for a jumbo,
kick-@$$ glass!