Does anyone know how much the books cost at a Nutrisystem meeting?

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First question I have is Does anyone know how much the books cost at a Nutrisystem meeting? Thanks for any comment. Another question I got... Hi guys.

Can anyone give me some suggestions for the pot roast dinners. I have avoided them after trying the first one and they are just starting to stack up and I really cant see me eating them for a month when I run out of the other things..

Do any of you dress them up, or down (they seem terribly spicey)..

Thanks for any help you can give me...

Comments (4)

Yes sir! however you might wanna make sure and wait for another member here to confirm it as I am not confident. Better yet, why don't you call the Nutrisystem guys because they can give you help better...

Comment #1

Boy, do I agree with you. I'm not ordering them ever again. I have one left and I will leave it until I have nothing left. I will try the suggestion from the previous poster...

Comment #2

Try some of these ideas.

NS Meat Entrees.

Posted by: graylady.

In general, what seems to work with most of the entrees is to: (1) dump it over a pile of cooked vegetables that complement the dish; (2) add fat free stuff (cheese, sour cream, cream cheese) to "modify" the sauce; (3) add broth or tomato juice/sauce to thin and then add your own seasonings, again to shift the flavor to one you find more appealing. I don't like most of the beef dinners - but find they improve with additions. You can add broth or bouillon (it adds sodium so watch it). Try adding 1-2 Tbs. fat free sour cream, it makes the entree more like stroganoff (regardless of the label, most of the 'gravies' taste a lot alike to me). Some people add a bit of sweetener.

I like to saut mushrooms, onion & garlic (spritz pan with butter or oil spray & cook fast over high heat) often I'll check "Joy of Cooking" for herbs/spices and add to mushrooms & onions while cooking. Just before they are done, I'll add 1-2 Tbs. cooking wine for flavor sherry/sauterne for stroganoff effect, burgundy for heartier flavor, marsala for sweet, then add Nutrisystem entree to mix & heat. If I'm adding broth, it goes in with wine, sour cream just before serving. I keep sherry, marsala, burgundy, sauterne, & white cooking wines as a matter of course. The extra salt in them, while making the wine undrinkable does allow it to keep for a long time in the refrigerator.

Sometimes, I'll have a lunch like chicken or tuna salad and save the bread for dinner and have 1/2 potato diced to absorb extra Nutrisystem "sauce"..


Stuffed Peppers.

Author: graylady Date: 11/18/05.

Clean peppers, blanch (dump in boiling water) for about 5 minutes, drain. Fill with whatever Nutrisystem entry strikes your fancy. I think that if you like stuffed peppers, you could use almost any of them. Entrees that almost cry out to be used include: Green Pepper Steak (cut the meat into cubes first), Mushroom Risotto, Cajun or Southwest Chicken and Orange Beef. "Joy of Cooking" in it's blurb about stuffed peppers even suggests Mac & Cheese. OK, once you've selected the entree to use and put it into a pepper (or two, they're small), maybe added some cooked vegetables, put the pepper(s) into a pan with a bit of water or stock.

You could also top the pepper with parmesan or grated fat free cheese, or a little bit of bread crumbs. Broil for a couple minutes to crisp the topping if used. REMEMBER THE WATER, keeps from burning bottoms and dried out pepper.


Japanese Style Beef Curry.

Posted by: JDSPChef on 01/13/03 at 08:46 AM.

1 Nutrisystem Pot Roast Dinner.

1 cup raw Crimini Mushrooms (unlimited veggie).

1 cup raw baby carrots (cut each one into thirds).

1/2 cup raw diced onion.

1 tsp.. "Oriental" curry powder.

1 pkg. Splenda.

1 tsp.. olive oil.

Heat olive oil in a 1 qt pot. Add onion, mushrooms, and carrots. Saut over medium heat till onion is translucent. Remove beef from dinner and scrape off most of the gravy. Cut into small chunks and add to veggie mixture. Saut another minute.

Then add curry powder and Splenda. The Splenda gives it that hint of sweetness in Japanese curry. If you prefer it not sweet, leave this out. Mix well, and continue cooking on low until carrots are tender..


Comment #3

I had it for dinner last night and thought it tasted ok but I couldn't finish it. I find it very salty and there is just way too much sauce. I think it would be a lot better if I had added some veggies. But I was lazy and not very hungry so I didn't make any last night..


Comment #4

Thanks for the ideas .... I will definitly try the curry when my sons have Chinese food night and I am a very big fan of fresh string beans..

Will keep you posted...

Comment #5

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This question was taken from a support group/message board and re-posted here so others can learn from it.


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