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 > Your search for posts made by 'SteveRuff' found 14 matches.

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  Subject Author Date Posted Forum
RE: State of Emergency in Washington?

CA is on the brink of metering private wells too. A lot of the people I know are running around punching un permitted wells all over their property for when that day comes. That's the spirit!! To heck with everyone else, I'm going to get mine even if the rest of you have to suffer for it.
SteveRuff 05/30/15 09:16am General RVing Issues
RE: Weight Watcher Recipes

Might be time to bring this to the front again. Here's a good side dish for when bland vegetables begin to nauseate you! Broccoli with Creamy Parmesan Sauce 2 PointsPlus 4 servings Ingredients 1 pound broccoli 1 tablespoon all-purpose flour 1 cup nonfat milk, divided 1/2 cup freshly grated Parmesan cheese 1/4 teaspoon salt Pinch of ground white pepper Pinch of ground nutmeg (optional) Preparation Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes. Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth. Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat; add cheese, salt, pepper and nutmeg (if using). Drizzle over the broccoli. Serve warm. Nutrition Per serving: 95 calories; 3 g fat ( 2 g sat , 1 g mono ); 10 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 8 g protein; 2 g fiber; 347 mg sodium; 329 mg potassium.
SteveRuff 05/21/15 10:05am Camp Cooks and Connoisseurs
RE: Weight Watchers on the RV Road

I started this thread a long time ago and people have periodically added to it. It is old enough that some of the recipes are early WW and some are the new points system while some just have calorie counts etc. There are a variety of recipes here all of which have been tried and tested. WW Thread
SteveRuff 05/21/15 09:58am Camp Cooks and Connoisseurs
RE: Weight Watcher Recipes

Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp - Extra large, defrosted, shelled and deveined, rinsed and patted dry 1/3 cup cornstarch 1/2 teaspoon ground red pepper salt - dash 1 tablespoon honey 1 tablespoon lime juice - fresh squeezed 1/3 cup egg whites 3/4 cup coconut Preheat oven to 425° F. Lightly spray a large baking sheet with butter flavored cooking spray. In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or flat dish. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut. Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted. Per Serving (excluding unknown items): 230 Calories; 10g Fat (42.3% calories from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Other Carbohydrates. WW Points: 3 servings at 5-P each OR 2 servings at 7-p EACH I fix a sugar free peach jam with a liberal amount of grated horseradish to use as a dipping sauce. nAdd points accordingly. I believe that Shrimp has approx 144 gm of protein per 1 1/2 pound, considerably more that a trace per serving. Not sure what your point is with this post. When I have posted recipes including points I have taken the point counts directly from the WW site. I will grant you that some posts, especially the earlier ones, were from the original point system and will vary from what WW uses now although I have tried to update my recipes when I can. I did not mention points. I don't know anything about points. My comment was about the post showing only a trace of protein, which I think was wrong. It was in no way intended as a bad mouth, just a correction to a possible error. Thanks for a really good recipe, I am going to try it soon I'm sorry I'm so dense. I finally see what you are referencing and had not noticed it before. I don't know where the word "trace" came from. Perhaps in the old WW scheme of things 5 shrimp constituted only a trace of protein, or to their way of thinking, not something worth counting.
SteveRuff 04/29/15 08:51am Camp Cooks and Connoisseurs
RE: Weight Watcher Recipes

Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp - Extra large, defrosted, shelled and deveined, rinsed and patted dry 1/3 cup cornstarch 1/2 teaspoon ground red pepper salt - dash 1 tablespoon honey 1 tablespoon lime juice - fresh squeezed 1/3 cup egg whites 3/4 cup coconut Preheat oven to 425° F. Lightly spray a large baking sheet with butter flavored cooking spray. In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or flat dish. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut. Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted. Per Serving (excluding unknown items): 230 Calories; 10g Fat (42.3% calories from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Other Carbohydrates. WW Points: 3 servings at 5-P each OR 2 servings at 7-p EACH I fix a sugar free peach jam with a liberal amount of grated horseradish to use as a dipping sauce. nAdd points accordingly. I believe that Shrimp has approx 144 gm of protein per 1 1/2 pound, considerably more that a trace per serving. Not sure what your point is with this post. When I have posted recipes including points I have taken the point counts directly from the WW site. I will grant you that some posts, especially the earlier ones, were from the original point system and will vary from what WW uses now although I have tried to update my recipes when I can.
SteveRuff 04/25/15 10:25am Camp Cooks and Connoisseurs
RE: How many hours a day do you drive?

We like to get out on the road early so typically try to leave the campground by 7:00 at the latest. We will go a couple of hours then look for a rest stop or roadside park to stop and make some breakfast and walk the dog. If we are making our destination by 1:00 or 1:30 we will push on after breakfast to there. If it is farther away we will stop for lunch between 12:00 and 1:00. I like to be in the campground, hooked up, with satellite dish locked in by at least 4:00. If it looks like it will be later than that we make a two day trip out of it.
SteveRuff 04/23/15 09:02am Class A Motorhomes
RE: Weight Watcher Recipes

Been a while since this surfaced and I tried a new dish last night that turned out great. I don't have the points yet, maybe someone could run it for me and add them. Shrimp Arrabbiata Ingredients 8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni 12 ounces peeled and deveined extra-large shrimp 3/8 teaspoon kosher salt, divided 2 tablespoons extra-virgin olive oil: I sprayed then used about 1 tsp 1 small onion, thinly sliced 1/2 red bell pepper, thinly sliced 4 garlic cloves, minced 1/4 to 1/2 teaspoon crushed red pepper 1/3 cup dry white wine 2 cups canned crushed tomatoes 2 tablespoons grated pecorino Romano cheese 1/4 cup thinly sliced fresh basil 1 tablespoon fresh lemon juice Preparation 1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain. 2. Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate. I did a steamed asparagus with garlic and sea salt and cut up half of a fresh pineapple split two ways to go with it. Satisfying and still have two servings left for a lunch! Did you leave out a few steps? like what to do with these ingredients ... 1 small onion, thinly sliced 1/2 red bell pepper, thinly sliced 4 garlic cloves, minced 1/4 to 1/2 teaspoon crushed red pepper 1/3 cup dry white wine 2 cups canned crushed tomatoes 2 tablespoons grated pecorino Romano cheese 1/4 cup thinly sliced fresh basil 1 tablespoon fresh lemon juice :) You guys are so picky! You just have to know every tiny detail!!! 3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, and crushed red pepper; cook 3 minutes or until vegetables are slightly softened, stirring occasionally. Add wine; cook 1 minute. Stir in tomatoes and remaining 1/4 teaspoon salt; cook 5 minutes or until slightly thickened, stirring occasionally. Stir in shrimp and cheese; cook 30 seconds or until thoroughly heated. Remove from heat; stir in basil and lemon juice. Place about 1 cup pasta in each of 4 bowls; divide shrimp mixture evenly over pasta. Sorry about that. Steve
SteveRuff 04/23/15 08:51am Camp Cooks and Connoisseurs
RE: Weight Watcher Recipes

Been a while since this surfaced and I tried a new dish last night that turned out great. I don't have the points yet, maybe someone could run it for me and add them. Shrimp Arrabbiata Ingredients 8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni 12 ounces peeled and deveined extra-large shrimp 3/8 teaspoon kosher salt, divided 2 tablespoons extra-virgin olive oil: I sprayed then used about 1 tsp 1 small onion, thinly sliced 1/2 red bell pepper, thinly sliced 4 garlic cloves, minced 1/4 to 1/2 teaspoon crushed red pepper 1/3 cup dry white wine 2 cups canned crushed tomatoes 2 tablespoons grated pecorino Romano cheese 1/4 cup thinly sliced fresh basil 1 tablespoon fresh lemon juice Preparation 1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain. 2. Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate. I did a steamed asparagus with garlic and sea salt and cut up half of a fresh pineapple split two ways to go with it. Satisfying and still have two servings left for a lunch!
SteveRuff 04/22/15 09:21am Camp Cooks and Connoisseurs
RE: Meal Ideas

Stouffer's make some excellent things that do well in the microwave. We like their lasagna and their stuffed peppers. Add a bag of salad and some bread and you have a great meal in minutes. They also have chicken alfredo and chicken and dumplings that are good.
SteveRuff 04/22/15 09:15am Camp Cooks and Connoisseurs
RE: Filling Up at Gas Station--Class A Gasser

We will opt for the gas pumps at a Flying J whenever possible. We use their pamphlet and The Next Exit to help us locate one and I always start being aware about the time I hit 1/2 a tank. We have found that almost all stations that feature two sets of pumps per island have enough room to get in and out with little problem. Cars wanting to scoot in ahead of you when you are waiting for a particular pump are annoying but I have had good luck with just explaining to them that I really need THAT pump and have been waiting for it to come open. The other problem is the one who pulls in, disappears inside, comes back after 5 or 10 minutes, then starts gassing up, then of course, disappears again to go pay seemingly oblivious to the elephant on his rear bumper drumming his fingers on the steering wheel. This is when I try to tell myself that I am retired and I really don't have anywhere to be or any particular time I need to get there.
SteveRuff 03/26/15 01:09pm Class A Motorhomes
RE: A Weight Program that really works.

I could go on a diet that allowed me to eat everything in mass quantities except spinach and I would immediately start feeling deprived and be craving spinach!!! If food is your drug of choice then all the will power and good intentions in the world won't keep you "sober." There are few, if any, true alcoholics or drug addicts who freely choose to continue using. It is easy to say just eat less and exercise more, but that is simply not possible for a food addict without some help. Don't be so quick to judge if you have not walked that path.
SteveRuff 03/08/15 10:57am Camp Cooks and Connoisseurs
RE: Bacon, Bacon

I must be the only person in the world who does NOT see bacon as an essential ingredient in everything. Personally, I think the addition of bacon more often than not merely overpowers the flavors of the original dish. I don't even really care for bacon cheeseburgers. I do like bacon for breakfast and enjoy it on a breakfast sandwich with cheese and an egg, but that is about the extent of it for me.
SteveRuff 03/05/15 08:39am Camp Cooks and Connoisseurs
RE: What do you do with your time while full-timing

My standard answer is, "I wake up in the morning with nothing to do and go to bed with only half of it done!"
SteveRuff 02/28/15 08:51am Full-time RVing
RE: Bright Angel Trail

I think I could manage the hike down but would need to take the elevator back up. Wait, what? No elevator?
SteveRuff 02/22/15 08:04am Around the Campfire
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