quick points question

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)

elizabeth emerald said:

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.....?

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

elizabeth emerald said:

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.....?

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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)

"Joyce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Ummmm, probably yes on the fooling yourself. The veggies
themselves are

low in

Quoted message said:

points, unfortunately the fats that are dripping on them
are not. I have

no idea

Quoted message said:

how to calculate those points, but think there are about 3
points per

tablespoon

Quoted message said:

of fat. This might be one of those guestimate type of
things ... maybe 3

points

Quoted message said:

per serving of veggies, figuring that 1T of fat drippings
may be adhearing

to that

Quoted message said:

amount of veggies? You could possibly rinse the veggies
after cooking,

but also

Quoted message said:

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)

steam them separate and then at serving measure your drippings, ad to
vegetables and count the points, Lee
elizabeth emerald <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Joyce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Ummmm, probably yes on the fooling yourself. The veggies
themselves are

low in

Quoted message said:

points, unfortunately the fats that are dripping on them
are not. I

have

Quoted message said:

no idea

Quoted message said:

how to calculate those points, but think there are about
3 points per

tablespoon

Quoted message said:

of fat. This might be one of those guestimate type of
things ... maybe 3

points

Quoted message said:

per serving of veggies, figuring that 1T of fat
drippings may be

adhearing

Quoted message said:

to that

Quoted message said:

amount of veggies? You could possibly rinse the veggies
after cooking,

but also

Quoted message said:

imagine that would greatly effect the flavoring. <grin>

Joyce

yikes! looks like i am back to eating veggies cooked by
themselves with

just

Quoted message said:

oil spray. not as tasty..........
--
elizabeth (in australia)
87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb)