This page was made up with giving you helpful hints and tips to help you make things easier. These ideas were sent in by members of our email support group. STANDARD MEASUREMENTS 1/8 Cup = 1 Fluid Oz = 2 Tablespoons 1/4 Cup = 2 Fluid Oz = 4 Tablespoons = 1/8 lb 1/3 Cup = 5 Tablespoons Plus 1 Teaspoon 1/2 Cup = 4 Fluid Oz = 8 Tablespoons = 1/4 Lb 2/3 Cup = 10 Tablespoons plus 2 Teaspoons 3/4 Cup= 6 Fluid Oz = 12 Tablespoons 1 Cup = 8 Fluid Oz = 16 Tablespoons = 1/2 pint = 1/2 lb 4 Cups = 32 Fluid Oz = 2 pints = 1 Quart = 2 Lbs 16 Cups = 4 quarts = 1 gallon 1 LB = 16 Oz TIP: Vanilla extract is a zero-star way to add flavor to food. Try a splash in a glass of fat-free milk or a cup of milky coffee. Marsha HINT: To plump up raisins without cooking them, place in a glass measuring cup and microwave on HIGH for 30 seconds. HINTS: You can use 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon ginger instead of apple pie spice. But the already blended purchased apple pie spice is quicker, easier, and tastier! Hey guys, I went shopping today and found this yummy stir fry sauce that can also be used as a marinade. It is called Imperial Citrus stir fry sauce by the house of tsang and I found it in the regular supermarket asian food section. It is wonderful with shrimp or chicken and has only 1 point per 2 tablespoons. If you like orange and lemon taste, this taste this is wonderful. I cooked some angelhair pasta and chopped some peppers and had a bag of 0 star stir fry veggies there and made a stir fry out of that for 9 stars total with 1 chicken breast. it is so much food I need to make 2 meals out of it and the flavor is awesome!next time I'll try it with seafood! tanja-the blonde reporter TIP: Have a left over muffin, and want a great breakfast idea?... make a breakfast sundae.Crumble the muffins star-friendly of course!) into a bowl, top with a serving of fruit (berries work very well), and top with a couple of Tbsps of non-fat plain yogurt sweetened with sugar substitute, and your choice of extract (vanilla, almond, etc.). Sarah Beth TIPS: There are a few different ways to keep your refrigerator odor-free. Here are a few... Pour 4 or 5 drops of vanilla on a cotton ball. Place the cotton ball on a piece of aluminum foil square that you have folded up to make a little wall to keep the cotton ball from falling out of. Place this on a shelf in your refrigerator. Place a bowl of unused coffee grounds on the back shelf of your refrigerator. You can do this in your freezer also. Place a few lumps of charcoal in an open jar in the back of your refrigerator. The same can be done for your freezer. A bowl of cat litter placed in the back of your refrigerator will also absorb odors. And of course, the 'ole standby, an opened box of baking soda in your fridge or freezer will keep odors at a minimum TIP another use for those film canisters that works very well. When taking salad for lunch I fill the canister with salad dressing and with the snap top I don't have to worry about spilling. Make sure you wash the canister well before using, but the size is great for just that right amount of dressing. Also have used the canisters for buttons, snaps, pins and extra pills when traveling Tip: try eating it with a BABY SPOON. It will last longer and you will enjoy every bite. TIP: to keep the veggies crisp for a longer time in the refrigerator, crumble a few sheets of newspaper and put them in the drawer with the veggies. This will absorb the moisture that causes wilting. Change the paper weekly... Tip: I have found some creative uses for the Low-Sodium Lipton Soup Bases. I sprinkle it on just about everything to spice up my food. I also use the Seven Seas FF Red Wine Salad dressing (or any of the LF salad dressings) in place of mayo in my sandwiches. Yvette Tip: to spice up my foods I use honey mustard and no margerine or butter on my sandwiches.I use shaker sopice from Catelli (i think) for riceI use fatfree sour cream on Baked potatoes Sometimes I sprinkle Montreal Chicken or Steak spice on the potatoe as well. Juni TIP: I like to use a lot of spices, but perhaps my favorite flavoring is balsamic vinegar. If you buy a really decent one, it is smooth and rich, and not too acidic. It can be used to flavor anything (meat, vegetables, etc.). My favorite meal right now is a Smart Ones Vegetarian Pizza, with extra tomatoes and balsamic vinegar sprinkled on top. A really tasty and low points topping I like to use is to cut up roma or cherry tomatoes and red onions. Add some FF salad dressing (I like zesty italian) and put in the fridge over night. It is a great topping for baked potatoes, meat, and salads. I also do the same thing, but add balsamic vinegar instead of FF dressing. Catherine. |