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Weight Watchers Foodies: What are you Cooking? Part 3 [old]

(A Part 4 thread has been started here: http://chowhound.chow.com/topics/806541 If you've got comments on the entries below, go ahead and add them. If you have a new entry, please jump to the new thread. Thanks! -- The Chowhound Team)

Hello everyone, and Happy Spring!

Please share your good ideas for healthy, balanced meals here.

I for one, cannot wait to uncover the grill and enjoy the bounty at my farm stands and farmers markets. What are you all looking forward to and cooking up?

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  1. the farm stand. omg. fresh local veggies. i'm dying here! I *think* our farm is advertising their own asparagus this week. I'm going to have to swing by and check!

    tonight I'm finally going to make carbonara, provided the thunderstorms we're having don't knock out our power! I have high fiber/protein pasta, leftover ham, soy parm (gosh I hope it isn't gross), and asparagus. DH has some real parm to sprinkle on his portion. I'm using a skinnytaste recipe as inspiration.

    1. I just want to say how grateful I am for all of you and all of this. I was really fearful when I joined WW that I was going to have to being a CH. It's wonderful to have the support to have it all!

      1 Reply
      1. re: chicgail

        I had the same concerns, chicgail, but the support here is great, and we have found and shared some good recipes and ideas for WW friendly food!

      2. Tonight I was shot on time, got home from work at 5, granddaughter had t-ball practice at 6, so.."Cobbed up chicken cobb salad"....bed of baby greens, mixed with shredded carrots, topped with sliced red onion, bacon ( about 1/2 cup total, for like a 6-serving salad), chopped hard boiled eggs, shredded chicken, sliced strawberries ( which I had on hand, needed to use up, and didn't have tomatoes, or time to get any, and wanted something red!) and bottled dressing of choice..mine was Kraft light parmesan asiago balsamic viniagrette. Husband's home made wheat bread, and a glass of reisling. 10 points, counting the wine:)

        1. Does anybody have ideas for warm weather portable breakfasts? I've been having a smoothie ( 1 cup almond milk, 1 banana and one cup of frozen mixed berries whirled in the blender, (1 point)sometimes with 1/2 scoop of protein powder, which brings the points up to 3. I usually drink this in the car on the way to work, and then after I'm at work for awhile ( between 9 and 10 am) I have 1/2 cup steel cut oats, with 1 cut up apple, sprinkled with cinnamon, and 1 packet of truvia and 1/2 cup almond milk. I make a batch of the steel cut oats like once a week, and that pretty much lasts all week. But I was thinking about something cooler for spring and summer, like either cold cereal, which I have never eaten much of since I was a kid, or muffins. Any thoughts, or good muffin recipes? I'll also check skinny taste, and see if she has any. I'm not a huge fan of the weight watcher brand muffins, and I don't mind baking my own once a week or so.

          17 Replies
          1. re: sunflwrsdh

            I can't eat breakfast when I first wake up, so I bring it to work...but I LOVE Chobani lemon with blueberries and 1/2 cup of kashi go lean - 7 points and really filling. I also love chocolate cherry protein smoothies when I'm on leave or a weekend - greek FF yogurt, frozen cherries, chocolate protein powder - what could be bad about that!

            I know Gina has muffin recipes, but I don't bake, really...nor would a muffin satisfy me. The most filling breakfast I eat is cottage cheese and fruit (usually mixed pineapple and melon). It's 5 points and really filling.

            1. re: sunflwrsdh

              i do tupperwares of fresh cut-up fruit, SF. Pineapple, in particular.... 0 pts.....
              and/or a hard boiled egg, and/or a wedge of the Lite Laughing Cow cheese. total would be 3 pts. for bkfast if you did both. AND you could still have the fruit to fill up on.

              1. re: sunflwrsdh

                Thanks for the suggestions, maria and jeserf. They all sound more summery than my oatmeal. I did make another batch of that tonight, but am still looking for better warm weather options.

                1. re: sunflwrsdh

                  This might sound strange, but cold steel-cut oatmeal is actually good with fresh fruit on it. I do the same as you, make a batch that lasts the week. Often I'll eat it cold with sliced strawberries or other juicy fruit on top, and/or you can add a splash of fruit juice (I've used cherry) or honey on top to sweeten if needed. If you put the fruit/ juice on it the night before, it partially soaks into the oats. Eating it cold is somewhat like eating a pudding.

                  1. re: poptart

                    Hadn't though of that, but now that you mention it, I bet it would be, I will try it this week. I have a batch made up, and will try some different fruits with it and try it cold. I bet it would also be good with some vanilla yogurt mixed in with the berries (or I'm also thinking about peaches) and maybe a sprinkle of nuts. Thanks for the idea!

                  2. re: sunflwrsdh

                    I've made Gina's whole wheat blueberry muffins, which are REALLY tasty and with a hardboiled egg and a banana, satisfy me until my mid-morning snack.

                    1. re: jujuthomas

                      Thanks, I saw those and will try them soon.

                    2. re: sunflwrsdh

                      Faye yogurt. Acai/blueberry or peach. They are very filling and keep me going for awhile. I get them at trader joes. Easy and 3 points.

                      1. re: sunflwrsdh

                        I make a smoothie with the Fiber One vanilla yogurt, a frozen banana and a 1/2 cup of skim milk. The frozen banana makes it nice and thick and its only 2 points! Add a slice of whole wheat toast with some PB and you are only up to 4 points.

                        1. re: anunez

                          Sounds really good, thanks for the idea, anunez!

                        2. re: sunflwrsdh

                          Soak oats in milk to soften. Mix in Greek yogurt, almonds, fruits of your choosing. Honey if you like it sweeter. I make it at night, pop it in the fridge and enjoy in the morning. Very tasty, satisfying, filling. Tastes 10x better than it sounds.

                          1. re: sunflwrsdh

                            I often eat a high fibre tortilla (1 point) with 1 Tbsp light pb and a banana. Delicious, filling and portable.

                            1. re: CanadaGirl

                              Do people not know that a regular (corn, is that what we're talking about?) tortilla is already only one point, without being a special high fibre one? I love that!! As we make tacos of whatever leftover meet we have at least once a week. such a great low-point dinner.

                              1. re: mariacarmen

                                I did not know that! All my grocery store has are high point flour, or the high fiber (EXPENSIVE) tortillas. I'm going to have to keep an eye out for corn tortillas, thanks for the info. :)

                                1. re: jujuthomas

                                  It also depends on size (well, doesn't everything?). The normal sized corn tortillas that are about 6-inches in diameter are one point.

                                2. re: mariacarmen

                                  Nope, I'm not talking about corn. I don't think that would go well with my banana and pb!! But I love corn tortillas at dinner.

                                  1. re: mariacarmen

                                    I preach that all the time to my husband and friends. If we are out for a Mexican dinner I also sub a corn tortilla in place of flour. Back in old, old WW you could have 2 corn tortillas as one bread. Where a flour was really considered 2 Breads. The High Fiber breads and tortillas upset my tummy.

                              2. finally had pasta tonight - 3oz of whole grain barilla (3oz is SO SMALL), 2 tablespoons of pesto mixed with fresh lemon juice and roasted tomatoes....and a huge salad with fresh roasted beets, 1tbls walnuts, veggies...so good. Beets are truly wonderful!

                                1. Skinny taste mac and cheese tonight, and a tossed green salad. 7 points per cup for the mac and cheese, and while it was pretty good, I think I am happier with my not lightened up mac and cheese ( based on a Betty Crocker recipe from the 1970's), which is 10 points per cup, and having jsut 1/2 cup. The skinny taste one is really probably the best lightened up version I've had though....the spinach was tasty.

                                  1. I am new to the ww thread, been doing ww for a few months and was scared at first because I love food and cooking, but now am feeling a little more comfortable with experimenting.

                                    Tonight I mixed up some salsa meat loaf to put in the slow cooker for tomorrow: 1 lb very lean ground beef, half a shredded zucchini, onion, 1 c.. salsa, oats, cumin, oregano. Never made this before but hope it's ok.....suggested at ww meeting today.

                                    10 Replies
                                    1. re: poptart

                                      Welcome! I'm fairly new to WW period, just joined in March. It was the good people posting here that motivated me to try it and it's been so wonderful to share and compare ideas with everyone.
                                      Hope your meat loaf is more than ok. I've promised myself to only buy very lean ground beef next time I need some, and am a bit scared it will be really dry in everything. (Every time I look at it I can hear Paul Newman saying, "ground beef has to have FAT to make a good burger." Don't ask me why, it just happens).
                                      I like your idea about the cold steel oats too. Mmmmm, pudding.

                                      1. re: rabaja

                                        I only ever use 93% beef (except for burgers) and have not had a problem with it being dry. try it, you might like it! ;)

                                        I made this the other night; it was SO good:

                                        juju's pasta cabonara - based on skinnytaste.com's pasta with asparagus recipe.

                                        6 oz ronzoni smart taste spaghetti
                                        1 cup ham
                                        3 cloves garlic
                                        black pepper to taste
                                        1 lb asparagus
                                        1/4 cup veggie parmesan cheese (non-dairy cheese) - of course you can use the real thing. :)
                                        1 egg yolk

                                        cut the asparagus into 1 inch pieces and boil for 3-4 minutes in about 4 cups boiling water. drain, but retain a cup of the cooking liquid.

                                        in the meantime, start heating the water for your pasta. when the pasta goes in to cook heat some olive oil in a large sautee pan and add your garlic to it. after a couple minutes add the ham to warm up, and then the asparagus and black pepper.

                                        mix 1/4 cup of the asparagus water with the egg yolk and the cheese. when the pasta is done, dump it in with the asparagus and ham mixture. pour the egg/water/cheese mix over it and mix well. give it a few minutes for the sauce to tighten up and coat the ingredients.

                                        makes 4 servings. Her recipe was 4 pp. i put this in recipe builder and came up with the same points plus value. I think because the veggie cheese was only 1-2 points for the whole 1/4 cup it offset the ham. :)

                                        1. re: jujuthomas

                                          That sounds wonderful! I like the idea of the sauce made with the asparagus water, taking advantage of every molecule of flavor in the cooking water.

                                          1. re: poptart

                                            i would not have even considered using the asparagus water, if not for Gina's recipe. she's brilliant. it was really a delicious dish - I'll have to make it again soon.

                                          2. re: jujuthomas

                                            Great recipe, juju! We love carbonara, and Rachael Ray's recipe, which I used to use, is 15 points per cup!!!! I'm going to try this one, sounds great!

                                            1. re: jujuthomas

                                              ...A good trick when using 93% gd beef, is to whiz up some mushrooms in the food processor (Julia's 'duxelles') and mix that into your patties or loaves. Adds another layer of flavor, too.

                                            2. re: rabaja

                                              Thanks for your encouragement. The meatloaf was SO good! I think adding the chopped zucchini worked well to add volume but also to keep things moist. It kind of melted into the meat.
                                              And, cooking in the slow cooker was so easy and also cooked the meat perfectly, it was just melt in your mouth! Going to have leftovers tonight with spaghetti squash and a salad.

                                              1. re: poptart

                                                Glad to hear that you liked it....always looking for good healthy slow cooker meals!

                                              2. re: rabaja

                                                I use really lean ( about 99% lean) ground beef all the time. I buy a whole sirloin tip, and this week I had it cut into 1 inch thick steaks, and told the meat cutter to leave the remainder whole in the package. My husband then trims all visible fat off, and grinds which = close to 99% lean. I have had no problems with this for meatloaf and meatballs for the winter, although for the summer, for burgers on the grill he has been leaving a tiny bit more fat on ( so the burgers are maybe 90% lean.) So that they will stay together and not "crumble" on the grill. To the meatloaf and meatballs, you add egg anyway, as a binder, so the very lean beef is fine for them. Try it; you will like it:)

                                              3. re: poptart

                                                That sounds really good. how did it turn out? Did you enjoy it?

                                              4. Baked stuffed potatoes. all will be portion controlled, but i've got in mind a bit of bacon, sour cream (or non-fat yogurt), salsa, maybe broccoli, maybe a little grated cheese, green onions.... brussels sprouts on the side, and a salad. yesterday was a waaaaaaaaaaaaaaay pts. unfriendly day - went to a food cart (trailers) fest... out of control, but worth it, and back in the saddle again today.

                                                1. The grillis uncovered! I had every intention of grilling chicken thighs tonight to warm up my skills before guests come tomorrow.

                                                  I'm not sure I will follow through at this point. Did you know grills that have been covered since late Fall become Winter homes to a whole host of spiders? Yes, they do, and Black Widows seem especially fond of mine. One walked away on her own, but the other wanted to make friends and I was having none of that. Yes, I did her in. My karma is bad today, but at least I don't have to shake the cat all night looking for bite-induced lethargy.

                                                  I'm a bit too skivved out right now to ponder the grill. My reinforcements (yes, my guests include a man, thank God) will Christen the grill for me tomorrow and hopefully displace the rest of the Daddy Long Legs, etc., etc..

                                                  I may broil the chicken, or I may go get taco truck tacos.
                                                  eta: more on topic, I'm making burgers for everyone tomorrow. I am thinking of a farro salad with artichokes, favas and tomatoes (with pesto) and butternut squash fries. I really hope my non-WW friends can get behind this menu. I may have to cave a make potato salad too. Dessert is likely to be a berry cobbler, not point friendly.
                                                  What do you all make for cook outs to please the masses?

                                                  3 Replies
                                                  1. re: rabaja

                                                    YIKES! Spiders - I think you've uncovered one of the (many) reasons my husband grills year round! yes, even in sleet and freezing rain - altho not as much as in earlier days. hmm... wonder what the chances are that he might fire up ole sparky tomorrow... might have to lay out some appropriate incentives tonight! ;)
                                                    I think your menu sounds terrific, ww or not! we haven't had a cook out for "masses" since our pre-ww days so I'm no help w/ menu planning. and since my typing skills are deteriorating, I'm off to bed. have a great cookout tomorrow. :)

                                                    1. re: rabaja

                                                      your farro salad sounds awesome. also, maybe a giant fruit salad, egg salad with more whites than yolks, green onions, and non-fat yogurt, maybe add curry powder to make it taste rich/different?

                                                      i make a canned tuna ceviche that people love and request for every bbq & picnic - good canned tuna drained of olive oil (3 or 4 cans), tons of lime juice (about 10 or more limes), a whole bunch of cilantro, chopped, chopped onion, minced jalapenos or canned diced ortegas, diced tomatoes, lots of salt & pepper. more lime and cilantro than you think you need. of course, it gets served with tortilla chips, but i just discovered these flax seed chips that are only 3 pts for an ounce (like pop chips). the longer it sits the better it gets. i also add green habanero hot sauce to it, but if your guests don't like it spicy, leave it out.

                                                      my potato salad, tho not pt. friendly, is maybe healthier than the standard with mayo? i mean, fat's fat, but you know what they say about olive oil.... anyway, it's red potatoes cut into eighths, boiled, then while still hot, drizzle with about half cup olive oil (add a little at a time), and mix in 2-3 minced shallots and fresh chopped thyme, or oregano, s&p. serve at room temp. have a great cookout, watch out for them spiders!

                                                      1. re: rabaja

                                                        I am having a graduation party for my son in law in a two weeks (he's graduating from college, as a returning adult student). Menu:
                                                        Vegetable pizza ( not really all that light, but not terrible either) crescent roll dough for the crust, whipped cream cheese ( i will use neufachtel) broccoli, red onion, shredded carrots, and shredded mozzarella ( I will use fat free)
                                                        A couple of other dips...buffalo chicken wing dip, probably a 7 layer dip ( as light as I can make it), thinking about a clam dip.....chips and baked scoops
                                                        Vegetable tray
                                                        Fresh fruit tray
                                                        Pasta salad ( with which I did some experimenting tonight and came up with a good one that is probably 5 points per cup serving).....dressed with a light bottled Italian dressing
                                                        Potato salad.....probably won't lighten this up...(although it is possible) I make a potato salad that is ,I think , an Emeril Lagasse recipe, and my son-in-law ( who is the guest of honor) loves it, so I will make it for him, and I will have just a tiny taste.
                                                        Hot dogs with meat sauce on the side ( another not so light thing, which I will have only a tiny bit of, if any)
                                                        Cake and cupcakes
                                                        Homemade Sangria

                                                      2. the stuffed baked potato was delish. 9 oz potato was only 6 pts!! tbls. mayo, 1 slice of crispy bacon each crumbled, a tsp. butter, s&p, green onions, and a salsa the BF made in the blender (onion, jalapeno, cilantro, red pepper, tomatoes, s&p) poured over the potato. We had . that with brussels in a mustard/shallot sauce. 9 points total for the dinner!

                                                        tomorrow i'm trying my hand at rabaja's chicken laab, found a couple of versions that seem like they can be very pt. friendly.

                                                        2 Replies
                                                        1. re: mariacarmen

                                                          oops, just realized i made a boo-boo - no MAYO on the baked potato - SOUR CREAM.

                                                          1. re: mariacarmen

                                                            Your baked stuffed potato sounds great. And I am going to try making laab soon!

                                                          2. i'm being lazy and reposting my What's for Dinner post verbatim:

                                                            rabaja inspired me with her Chicken laab, so i found a recipe on epicurious.com that had nary a drop of oil in it but packed a ton of flavor. served with romaine leaves for wraps, broken rice, and a salad of slivered cukes, cabbage, green onions, carrots, manila mango chunks, a mere droplet of sesame oil, fresh lime juice, and rice wine vinegar. that laab is going into the rotation. totally pt. friendly and absolutely delicious. I ran out of limes before i got enough juice for the laab sauce, so i used the juice of a ruby grapefruit, which was either indiscernible or made it that much better. Thanks rabaja!

                                                            (we didn't have it as an appetizer, but as the main course.)

                                                            3 Replies
                                                            1. re: mariacarmen

                                                              Thanks for the link to the recipe. I love larb and it's a great warm-weather dish, will definitely use this. Do you use ground chicken breast, or plain ground chicken?

                                                              1. re: poptart

                                                                you know, the BF wasn't sure, because there was a language barrier with the nice Chinese lady at the fish counter. He asked them to grind a mixture of light and dark, but he's unsure if she understood so we don't know what we ended up with.

                                                              2. re: mariacarmen

                                                                This laab sounds great - I will be making it for next week's lunch, for sure!

                                                              3. Tonight was sirloin steak on the grill (excellent!) lightened up pasta salad, with tricolored rotini, broccoli, grape tomatoes, cucumbers, red onion, garlic, cubed 2% cheddar, Italian seasoning, some crushed red pepper and some roasted red pepper and olives, dressed with my favorite Kraft parmesan asiago light balsamic viniagrette ( which I used way less of than I used to use when I made this salad in the past!) and another salad: mixed baby greens, including baby spinach, tossed with sliced strawberries, goat cheese and toasted pecans, dressed with another good bottled dressing,,,,simply dressed raspberry cabernet light viniagrette...excellent, and enough of both salads to take for lunch tomorow. I also made the "weekly double, batch" of Gina's skinny kitchen spinach meatballs ( I now have making these down to a pretty good system, it only takes me a half hour start to finish!) and some sugar free jello, which I have been enjoying a lot lately with lunches.

                                                                2 Replies
                                                                1. re: sunflwrsdh

                                                                  That meatball recipe looks tasty. Have you tried baking them on a parchment or foil-lined cookie sheet, rather than frying, to save fat and effort? I do this with my regular meatballs and they turn out great.

                                                                  1. re: ChristinaMason

                                                                    I actually do bake them on just a nonstick sprayed baking sheet. It is so much easier, and they stay together better

                                                                2. Polenta Fries, I used a recipe that appeared in Whole Living magazine recently. Use Trader Joe's Organic Polenta (served in a tube...), slice into vertical "fries", spray with olive oil spray or drizzle with olive oil, bake at 450 degrees for 30-35 minutes. Drain on paper towels and sprinkle with mediterranean seasoning (Penzey's has a good one) and sea salt. Dip in marinara. (1/4 pkg. of polenta is 2 pts plus the oil you use in the dish.)

                                                                  1 Reply
                                                                  1. re: heidiho

                                                                    THANK you so much for this recipe. What a great idea....and I can't believe it's only 2 pts. Does that include the marinara sauce? What a great snack or side dish. I just brought back a boat load of zaatar seasoning from Israel so I bet this would be a good dish to sprinkle it in.

                                                                  2. I made this last night:

                                                                    I made chicken for me and while it all cooked, baked salmon for husband. Other than the mistake of using brown rice noodles (got too mushy) it was AMAZING! The sauce is SO good. I added red pepper flakes but seriously - this is an amazing sauce!

                                                                    The recipe took a lot of time, but I do think if I wasn't making two types of protein it wouldn't have been as bad :) Lots of ingredients, but most you would have on hand. Having leftovers at lunch - so good!

                                                                    2 Replies
                                                                    1. re: Jeserf

                                                                      I've been thinking about that recipe, thanks for the review!

                                                                      1. re: Jeserf

                                                                        Wow! Great blog! Thanks for posting the link...

                                                                      2. Last night I had a fish craving. I stopped at whole foods and got a pound of turbot. At home I portioned it out into 4 nice size pieces, sauteed a couple sliced onions in olive oil cooking spray with some crushed garlic for about 5 minutes. seasoned the fish with cajun seasoning and put it on top of the onions, let cook for about another 5, then covered each piece of fish with sliced tomato. I added 1/4 cup of water (usually use chicken broth), covered the pan and let it simmer for about 10 minutes.
                                                                        served with jasmine rice and haricot verts. yum!

                                                                        2 Replies
                                                                        1. re: jujuthomas

                                                                          That sounds so easy and delicious!

                                                                          1. re: rabaja

                                                                            thanks, it's based on a recipe my mom used to make - the only fish we'd eat as kids. it's nice and versatile too, works with any kind of fish and any seasonings you like. :) I love it, but have to be careful not to make it too much because DH gets tired of it! :-D

                                                                        2. Soyrizo shrimp tacos made for a delightful 6 pt. dinner! feeling virtuous and yet full. All kudos to the BF.

                                                                          1. Make your own chicken tacos....shredded slow cooked with veggies and some salt and peppercons and cumin and cilantro chicken, shedded Mex cheese (2%) sliced black olives, chopped lettuce, diced tomatoes on fat free tortillas, topped with pico di gallo and fat free sour cream. I'm having an exhausting week, and haven't done much in the way of cooking, so this was it for Cinco de Mayo:)

                                                                            1. The BF made a chuck roast - no oil, with potatoes, carrots, onion, garlic, mushrooms, a butternut squash soup, also no fat, and a salad - teeny bit of olive oil in that. total pts for my dinner: 6 pts! yeah! and it was delish.

                                                                              my lunch, on the other hand was a whopping 11 pts, but it was sooooo good. 2nd day in a row of this sandwich: dark rye toast, 3 tsps. hummus, 2 tsps tabouli, 1 sliced hard-boiled egg. YUM. then a bag of pop chips. sandwich - 8 pts., chips - 3. fruit for bfast (just discovered mango slices and SRIRACHA - TASTE SENSATION!) i still have oodles of pts left for the day - which will be spent on my after work-out cocktail later on. good day. i am bound and determined to lose 8 lbs. in the next 4 weeks.

                                                                              2 Replies
                                                                              1. re: mariacarmen

                                                                                8 lbs. in four weeks! You're not messing around!
                                                                                I don't mean to make this competitive at all, but I may use this post to spur me on to trying harder in the next month. I've gotten a bit complacent after losing 12 lbs. or so.
                                                                                Like I tell my sister, "I got heavy, and then I gained ten more pounds. It's going to take a while to notice the weight loss." Anyway, I notice it, and somehow I think I can have those tortilla chips, and extra corn tortillas, and a glass of rose here and there. Not if you want to keep losing, sweetheart!
                                                                                I am excited to see where I can get by June 5th, without getting too crazy or obsessed.

                                                                                1. re: rabaja

                                                                                  Great! I have a trip to South America, leaving 6/4, and it'll be freezing-ass cold there (their winter) and i have one pair of jeans i need to fit back into, and that requires a loss of at least 5 more lbs., but i'd like a little "extra" room for the non-pts.-friendly food i'll be eating in Bolivia - big carb dense family meals every day!

                                                                                  Yep, it's easy to get complacent. the best thing i did when i originally lost my 24 lbs. a couple years ago was get rid of my "fat" clothes - i had gone down 2 whole sizes, and the jeans i have now will not fit at all if i gain back any more than 9 lbs. so whenever i approach that, i know it's time to get serious again. I don't want to buy a new pair just for this trip and for this current weight.

                                                                                  Good luck to us, and everyone else on this thread!

                                                                              2. It's supposed to get a bit cooler this weekend, which is both good and bad. The warm weather has been so nice, but keeping the house cool can be challenging.
                                                                                I have two house guests coming tomorrow, and these people truly enjoy good food and fun drinks. It will be fun to put out flavorful, yet healthy food for us. -they know I'm doing WW and are totally supportive.
                                                                                I am thinking of marinating flank steak and putting out a healthy taco spread.
                                                                                Usually I'd grab some pork butt and make posole, but that doesn't seem wise after only a .5 pound loss.
                                                                                Soft corn tortillas, cabbage and cilantro slaw, lots of grilled veggies, a side of beans, maybe some brown spanish rice. Could be good!
                                                                                I also have family coming Sunday for Mother's Day, but my sister and I are petitioning for going out this year, because it's so much more relaxing with her 11 month year old baby. She really enjoys watching people, and there's this local's place with a big fountain that she loves. My Dad is grumbling about going out on a holiday, so we'll see.
                                                                                You know what isn't very cute? A grumbling 75 year old.
                                                                                One more thing, I am serving sparkling non-alcoholic beverages throughout the weekend. I have some strawberry lemonade in the freezer that I'm going to cut with sparkling water and serve over ice with mint. The other one I like recently is pom-blueberry with meyer lemon juice, sparkling water and mint. Both are so refreshing, and mostly water, so it's a win-win. Now I just need to remember to drink those and not so much rose!

                                                                                4 Replies
                                                                                1. re: rabaja

                                                                                  your pork sounds wonderful. portion control is all that matters. and a .5 is a .5, nothing to sneeze at! (unless of course, you've figured out the pts. value of a sneeze.)

                                                                                  grumbling 75-year-olds maybe need a little rose poured into them!
                                                                                  enjoy your weekend!

                                                                                  1. re: rabaja

                                                                                    I agree with Mariacarmen, at least your .5 loss is 5 in the right direction:) Your drinks sound yummy; I am serving homemade sangria for s-i-l's graduation party, to make the wine a little more points friendly

                                                                                    1. re: sunflwrsdh

                                                                                      Sunflwrsdh, Rabaj reminded me that I have you to thank for the butternut squash fries - Thank you!

                                                                                      1. re: mariacarmen

                                                                                        You are very welcome! But they really came from one of the WW weekly brochures:)

                                                                                  2. Paella with egg, chard and zucchini. Delicious!

                                                                                    4 Replies
                                                                                    1. re: relizabeth

                                                                                      alright - out with it - a pts. friendly recipe for paella! can we have it, please? thx!

                                                                                      1. re: mariacarmen

                                                                                        have been pickling vegetables to pick up the salads and add flavor without points. daikon, grated carrotes, mandoline-thin fennel, red onions - salt them and sprinkle a splenda or two over two cups of matchstick or grated veggies, squeeze out the salt and splenda for about 3 minutes (it's like kneading dough), wash off the salt,etc. and dry the veggies in a clean terry towel, put in clean glass jar, cover with a cup of warm water, 1 1/3 cups of distilled white vinegar, 6 packets of splenda mixed. can add heat with jalapeno diced or a bit of red pepper flakes.

                                                                                      2. Its raining and cold so we're having all sorts of roasted veg (fennel, carrots, onion, red pepper), sauteed mushrooms, and steamed kale. I layer them in individual sized lasagna dishes with tomato sauce. A few oven- ready noodles and cheese allocated according to weight loss goals...
                                                                                        Its great and low points, except for the red wine on the side.

                                                                                        1. We had a delicious lunch made on the bbq. Grilled zucchini, spring onions, and asparagus which was drizzled with salt, pepper, minced garlic, lemon juice and a little olive oil. We ate this with salad, bread and grilled sole, all from the farmers market. So satisfying. Our cat inhaled the rest of the fish scraps.

                                                                                          1. My favorite farmers market opened for the year today - stopped by between my meeting and appointment with my trainer, so I didn't get to see everything unfortunately. I bought spring onions, fresh strawberries (omg so luscious), fresh mixed lettuce, farm fresh eggs and some strawberry bread from the Mennonite family that makes baked goods with only items from the farm - SO naughty. Her pumpkin whoppie pies are part of the reason I'm at WW so I have to wait until the end of the year so I don't re-remember how good they are!

                                                                                            Down 2.6 today, though, for a total of 33...

                                                                                            1 Reply
                                                                                            1. re: Jeserf

                                                                                              congratulation Jeserf! that's great!

                                                                                            2. Holy Cow! I am the original creator of this thread...think I started it back in November or so, when I was working on losing some weight for a Christmas trip to Maui. Kinda fell off (tumbled? plummeted?) the WW wagon after that, but am thinking about it again as spring arrives and great produce appears. Right now, making a huge batch of swiss chard with a little white wine, parm, lemon, and some olive oil/butter, plus a can of white beans. Could probably drop the butter, but I'm easing back in here...So glad to see so many folks have thrown great ideas out on this subject!

                                                                                              2 Replies
                                                                                              1. re: girlwonder88

                                                                                                yep, you done good, girlwonder88!

                                                                                                Tonight was pernil roasted slowly for 5 hours, and was none the worse for wear for no oil in the usual marinade. 3.5 oz = 6 pts. (i used the stats for carnitas.) Steamed a whole sweet onion, in chunks, ditto celeriac and and red potatoes, than mashed the whole thing with a bit of the steaming water, chicken broth, little butter, little fat-free brown cow plain yogurt (a whole tbls is 0 pts!), and half a handful of chopped italian parsley at the end. really good taters and since i used only a tbls of butter for the whole pot, the pts for that were negligible - so 4 tblsof mashed potatoes was about 2 pts! served with a romaine, cabbage, tomato, scallion salad with a lemon Tapatio dressing - only a mere drizzle of olive oil. Grand total for a very filling dinner: about 9 pts.

                                                                                                1. re: girlwonder88

                                                                                                  I can't thank you enough for creating this thread, girlwonder88!
                                                                                                  Everyone participating here has inspired me and spurred me on, even when I just wanted to curl up in my soft pants with a pound of warm pasta and butter.
                                                                                                  I can remember reading your post(s) back in March and seriously considering WW for the first time. So glad I joined, and I feel much better after losing (as of today:)) 14 lbs. Another 10 and I'll be wearing my old wardrobe.
                                                                                                  That chard sounds great, I have to harvest my kale and chard this week so I can re-plant a veg bed, I may steal this idea. With the beans and a poached egg, it could be what's for dinner a night or two.

                                                                                                2. Made the Cooking Light Poblano Chili Burgers - http://www.myrecipes.com/recipe/spicy...

                                                                                                  Along with, I made butternut squash fries, and a salad of favas with shaved parm regg and a drizzle of truffle oil. The burger had really good flavor, but I'd leave out the milk/bread mixture next time, tho i know it's meant to keep the patty together - gave it too much of a meatloaf texture, wasn't burger-like. Also it needed more salt than the recipe called for. the chipotle cream was awesome. Total for meal: about 13 pts.

                                                                                                  4 Replies
                                                                                                  1. re: mariacarmen

                                                                                                    Thanks for highlighting this recipe. I tried it with gruond chicken (sans the bread paste)---good stuff.

                                                                                                    1. re: ChristinaMason

                                                                                                      welcome! good to know they work equally well w/o the breadcrumbs.

                                                                                                      1. re: mariacarmen

                                                                                                        oh! I added a splash of egg substitute to keep it all together.

                                                                                                    2. re: mariacarmen

                                                                                                      Maria, how did you calculate the points? From the provided nutritional info?

                                                                                                    3. we had a birthday brunch yesterday for my nephew, I made the whole wheat blueberry muffins and the creme brulee french toast casserole from skinnytaste, both were very well received! it offset the breakfast pizza DSis ordered. I made Gina's spaghetti with sauteed chicken and grape tomatos for my parents Saturday - tasty but would have been better with garlic. HOW do you run out of garlic??? crazy. ;)
                                                                                                      last night was oven fried chicken, tonight is leftovers because I'm TIRED! LOL

                                                                                                      1. This is such a great series of threads....I officially joined WW in early February and am following the Simply Filling version (I tended to get a bit obsessive when I was counting points all of the time, so only counting non-Power Foods works best for me). Such a great program - I'm down 34 pounds so far and, honestly, it hasn't been difficult. Lots of great ideas in these threads!

                                                                                                        I made a batch of Mario Batali's farro soup yesterday and am having it for lunch this week - fabulous!! I cut way back on the olive oil and I go easy on the parmesian....

                                                                                                        Looking forward to reading everyone's menus!


                                                                                                        1. Last dinner tonight with hubby for 2 weeks...more training:(
                                                                                                          I'm making him salmon and me chicken the same way - some pesto and bread crumbs on top and sauteed/baked (I always bake his salmon - smells less!). Along side, roasted asparagus and roasted dijon new potatoes (WW recipe). I've made pesto chicken before - you just schmear pesto on the chicken breast and sautee it - it sticks and adds good flavor for not too many points.

                                                                                                          1. Last night I made a bun of some sort. I got a bit lazy near the end, and didn't add all the delicious veggies that would have made it better, but it was still pretty good.
                                                                                                            I had these grean bean starch noodles in the pantry and they came out to 2 points per serving. I reconstituted them in boiling water until soft and then drained them well and tossed them with chile-sesame oil and rooster chile sauce.
                                                                                                            I had prawns I hadn't used over the weekend, so I shelled these and then sliced them in half horizontally. Into a pan with a bit of olive oil and green garlic, these were delicious.
                                                                                                            So shrimp went on top of the noodles and the whole thing went on top of a mixture of young, tender pea shoots and a small bag of young sprouted greens I found at our Farmers market (these were lovely, and something I will be buying until my own lettuces come. Such a nice young mix, with some pretty blossoms too).
                                                                                                            I dressed the greens simply, with fish sauce and lime juice. It would have been better with a nuoc cham sort of dressing, but I just wanted to sit down and eat.
                                                                                                            A little cilantro helped, but next time I'll plan ahead and slice up cucumber, carrots, etc., to add in.
                                                                                                            Pretty point friendly though! Maybe 7 or 8 points, I think, still have to add that meal to my tracker.

                                                                                                            2 Replies
                                                                                                            1. re: rabaja

                                                                                                              WOW that's inspired! I'm coming over!

                                                                                                              1. Tonight, hubby starts 2 weeks of training so it is good "practice" for being alone for 7+ months. Ugh.

                                                                                                                Making WW cuban black beans and rice (http://www.weightwatchers.com/food/rc... ) and adding poached chicken, some chipotle salsa and light sour cream. Needs some crushed baked tortilla chips, but I don't have any.

                                                                                                                I'm going to use the leftovers tomorrow night and cook off a piece or two of Al Fresco jalapeno chicken sausage (3 points per link).

                                                                                                                It serves 6...so I might have lunch leftovers. Or feed a neighbor!

                                                                                                                Edit: Total dish was the serving as outlined in recipe, 3oz shredded poached chicken, 1 tbsp light sour cream and a tbsp of shredded reduced fat cheddar jack. Oh, some chipotle salsa, too. It tasted like a better Chipotle burrito bowl - it was REALLY good. I was kicking myself for not remembering that I had some 100 calorie pack guacamoles (from Holy Guacamole) but at 10 points for an insanely filling meal, this one was a winner, I would probably cut the recipe - 1 can of beans not 2 but keep the veggie amount because it is bulk without the large leftovers - very good meal for very few points.

                                                                                                                1 Reply
                                                                                                                1. re: Jeserf

                                                                                                                  Sounds really good, Jeserf! I love southwest dishes.they really are filling and point friendly!

                                                                                                                2. Sorry I have been sort of MIA lately...crazy work and home schedule! Up at 4:30 am every day last week for work, and my routine got all messed up but that change in schedule for the week. Back to mostly normal work hours this week, but T-ball season has started, which means I get home at 5, and we need to have dinner and get to the T-ball field by 5:40!! This has led me to re-visit a cookbook I have cooked from with some success in the past, "Desperation Dinners". It features recipes that can be ready in 20-30 minutes, are healthy ( and points friendly it turns out) and don't cost an arm and a leg to make. They do use some convenience food items, but aren't ridiculous about it......some of the recipes call for things like frozen chopped onions or peppers, or Simply potatoes and that sort of thing,,,anyway, I've made two meals this week from this book...Tuxedo Chicken, which starts with cooking a box of farfalle pasta, and while that is cooking, boneless skinless breasts are sliced into 1/2 inch strips and sauteed with garlic and chopped onion, in 1 teaspoon of olive oil (I've been using my cast iron skillet, and it works well for these recipes). You cook the chicken for about three minutes,then remove it from the skillet with a slotted spoon, and make a sauce by stirring one 16-oz container of fat free sour cream, one cup of half and half, ( I had and used regular, but you could probably use fat free as well) 1 tablespoon of coarse ground dijon mustard, 2 teaspoons wocestershire sauce and some garlic powder, into the chicken juices in the skillet. While this is all going on, you steam some (they say frozen, I used fresh) broccoli in the microwave. Then you add the chicken strips, and broccoli back into the sauce, and serve it over the cooked pasta. It was really pretty good, and I think we figured it to be 8 or 9 points for about a one cup serving. I had 1/2 cup and was pretty satisfied with it. It also made enough for lunch the next day. Second recipe I made this week from the same book was Southwestern Chicken on the spot. Same idea with the boneless skinless chicken breasts...cut into 1/2 inch strips, sauteed with some onion, garlic and red and green bell peppers ( I was thinking a jalapeno would be a nice addition the next time), for about 5 minutes, then add 1/3 cup salsa, 1 can diced tomatoes ( I used fire roasted), 1 tablespoon chili powder, some cumin, salt and pepper, cook for a couple more minutes, add 1 cup of quick cooking (I used quick cooking brown) rice, cook for 10 minutes, add a can of drained and rinsed black beans, and sprinkle some 1/2 cup cheddar and or jack cheese on top, and let it melt. (I used Weight Watchers mexican cheese, and it was fine) We didn't actually figure out the points on this one, but I would guess 8 or less for a cup serving. And it was pretty tasty and satisfying. I took it fo lunch today as well. Tonight was Gina's spinach meatballs, with some Hunt's Zesty and Spicy sauce, and penne. It's really sort of been "speed cooking" all week, but at least I've been trying out new recipes, and it is better than eating at a fast food place any day! Tomorrow we don't have to be any place, but I still think I will make another Desperation recipe, just because it sounded good. Empanadas, made from Pillsbury low fat crescent dough. I'll post the recipe tomorrow night if anyone wants it. I actually have made these before, and although not the lightest, I am using the low fat crescent dough, and lightening up on the cheese. I am happy to have found a collection of recipes that meets our crazy needs right now!

                                                                                                                  1. My husband made homemade corn tortillas, I made guacamole and this delicious taco filling: http://www.nytimes.com/2009/04/15/hea... .
                                                                                                                    Silken tofu is so low point. It took awhile to cook down and thicken, but my husband and I managed to, um, eat the whole pan of filling. But my husband isn't dieting, so he had 2/3 of the pan, and I had 1/3. So only slightly more than a regular portion. I adore the NYTs Recipes for Health.

                                                                                                                    2 Replies
                                                                                                                    1. re: relizabeth

                                                                                                                      That looks really good, I love silken tofu. This would be great during the week, and as leftovers for lunch, yum.
                                                                                                                      Did you see the nutritional info? I didn't find it, but maybe I just missed it?
                                                                                                                      I will have to look at these recipes more often now, thanks!

                                                                                                                      1. re: relizabeth

                                                                                                                        i'd like to know, too, if the nyt posts nutritional info for those recipes so we can calculate pts. looks like a great source. i looked around a bit and couldn't find anything either.

                                                                                                                      2. Pssst...
                                                                                                                        I just saw that it is National Eat What You Want Day...who thinks of these things?
                                                                                                                        Hell, I celebrated that day for two years, EVERYDAY. That's how I got into this mess. ;)

                                                                                                                        2 Replies
                                                                                                                        1. re: rabaja

                                                                                                                          I know. i saw that headline, rolled my eyes and moved on. we don't need a national day for eating whatever crap we want, that's just normal procedure! how about a national eat healthy day???

                                                                                                                          1. re: rabaja

                                                                                                                            Somebody at work was telling me that today. After they brought in a birthday cake from a really great bakery for one of my co-workers. I had a tiny little taste ( what I estimated to be 4 points worth) so I did eat what I wanted, but only a little bit:)

                                                                                                                          2. Red peppers i roasted in the broiler, half a pita, hummus, 2 dolmas. strawberries. Lunch!

                                                                                                                            1. Easy day today - breakfast was my "Elvis" smoothie which is Greek yogurt, skim milk, frozen banana and 2 T of Pb2 (peanut flour). Lunch was leftover tabolleh with some diced cucumber and cold poached chicken, blackberries for dessert. Dinner was marinated flank steak cooked in a red-hot skillet with fat-free refried beans and grilled veggies (onions, peppers and zucchini).

                                                                                                                              2 Replies
                                                                                                                                1. re: FlyerFan

                                                                                                                                  I want to eat at your house! Sounds great:)

                                                                                                                                2. More "Desperation" tonight for dinner. Chili cheese empanadas, which I did actually lighten up some and got them down to 6 points each, or 11 points for 2. Brown extra lean ground beef and season with taco seasoning. ( I used our own home made taco seasoning, which consists of nothing but spices, so no points for that) and 1/3 cup of water, cook for a few minutes, put pillsbury low fat crescent rolls, flat on an ungreased cookie sheet, (so they look like elongated triangles). Put 2 tablespoons of cooked meat mixture on each crescent triangle, and then put another crescent roll on top of it, and seal. Melt 4 ounces of 2% velveeta with 1/2 cup pico di gallo, mix, and stir into the rest of the meat in the skillet. Add 1 can of diced tomatoes, and let that simmer while you bake the empanadas in a preheated 450 degree oven for 8 minutes. Then serve the meat and cheese and salsa mixture as a sauce on the side, for over the empanadas. I made a quick green salad with cucumbers, onions and black olives and it was tasty and satisfying and quick!

                                                                                                                                  1 Reply
                                                                                                                                  1. Work has been manic this week so I've been relying on quick pantry meals. Today was no exception- dinner will be whole wheat penne topped with a quick tomato sauce consisting of canned San Marzanos, onion, garlic, mushrooms and zucchini with lots of fresh cut basil. Maybe some strawberries macerated with a drop of Campari for dessert.

                                                                                                                                    I've been saving all of my weeklies and activity points for tomorrow's dinner- homemade pizza and a few beers. Can't wait!

                                                                                                                                    3 Replies
                                                                                                                                    1. re: FlyerFan

                                                                                                                                      Sounds excellent! I am having homemade pizza tomorrow night too! But it is really low points...like 4 points per slice, if you make your own sauce, and use a lot of veggies and low fat and/or fat free cheese. We also use whole wheat crust, my husband makes the crust and we can roll it out really thin. I use fat free mozzarella mixed half and half with 2% italian cheese. I also use fresh basil, garlic, roasted red peppers and onions, usually, and tomorrow night am also thinking about a white pizza with some steamed broccoli.

                                                                                                                                      1. re: sunflwrsdh

                                                                                                                                        I love putting something sweet on pizza - that white pizza with broccoli seems like something that would be good with raisins!

                                                                                                                                        1. re: Jeserf

                                                                                                                                          Wow, Jeserf, wish I had seen this before I made my pizza (and ate it:) I'm going to try it with raisins next time. I did think to put about an ounce of finely chopped Canadian bacon on it and that was good:)

                                                                                                                                    2. My first week of "practice" for my husband's deployment has been going well - it's definitely due to good planing over the weekend shopping trip (thank you, Wegmans!). 4 days in a row of the gym and 4 days in a row of staying within points (using an activity point here and there) and I don't feel TOO stressed - I'm tired, but going to sleep early and making sure the dog gets enough love - her daddy spoils her so much!

                                                                                                                                      Tonight I had a container of Wegman's hearty chicken and bean soup - it had a kick, so I added a little cheese and sour cream (all light) to the top and coupled it with Archer Farms cornbread crackers (3 points for 16 very flavorful crackers) and a pear. I have 2 points left today that I could use for a sugar free pudding cup but I think I'll pass tonight.

                                                                                                                                      It goes to show how planning a shopping trip can make or break your WW week - from the Al Fresco sausage that, since it's already cooked takes just a minute, to the soups I bought, I haven't spent too much time actively cooking this week making me less likely to binge when I get home.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: Jeserf

                                                                                                                                        Glad to hear you're doing so well, and handling your husband's absence in a healthy way! It must be really difficult and I am proud of you! Think how worth it this will be in the long run!
                                                                                                                                        Shopping smart and with a plan really does make a difference....I try to plan meals for a week ahead, so that I have everything I need for them. That Al Fresco sausage is great, and another great easy thing that I've been using lately is Canadian bacon. Already cooked, 1 point per ounce and adds lots of flavor to whatever you want to use it in.

                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                          I went on a Canadian bacon kick a few weeks ago (put it in scrambled eggs) so I'm taking a break! It IS good, though - I buy the thick cut nitrate free stuff from whole foods. I think it would be great in pasta like I've used soprasatta before. I try to stay away from pork, though (being Jewish and all...bad girl!) since hubby doesn't consume. I'm going to finish my al fresco sausage this week coming up with a "fajita pasta", I think!

                                                                                                                                          I've been putting my fitness and meals in to an Outlook calendar, printing it, and putting it on the fridge. That way I know what meals are on what days - produce has lasted longer this way, too (I cut up what I need when I need it). So far, so good, but we'll see tomorrow at weigh in! Weekends are the hard part without hubby but...c'est la vie!

                                                                                                                                      2. I worked 1- 9 today, and had an appointment before work, so had to carry two meals to work. The first one was great! I threw a few frozen shrimp in a plastic container. I brought a bag of Steamfresh Asian vegetables, and a cup of this One Point Asian inspired soup I had made and frozen a few weeks ago. Micowaved the vegetables, and then put everything together in a bowl and microwaved it for 2 minutes. I also added some seasoned rice vinegar, because I had gotten a little carried away with the siracha in the soup, so it had a little too much heat for me. The vinegar rounded it out nicely, and gave it a nice zip though. Also had a salad of chopped lettuces, bok choy, daikon cabbage, carrots, red peppers, cucumbers and scallions with some toasted wonton noodles, dressed with a bottled asian sesame ginger dressing Yum! I had brought last night's leftover Empanada with spicy beef/cheese sauce, but really didn't feel like having that much to eat, so stopped by the grocery store around supper time and grabbed some slice deli turkey, low fat cottage cheese and an apple and that was a good supper for tonight:)

                                                                                                                                        5 Replies
                                                                                                                                          1. re: rabaja

                                                                                                                                            Thanks Rajaba! I've been yo yo ing again, so I am trying to increase the power foods, and decrease the carbs. And not eat too much into the 49 weekly points. It continues to be a struggle! I don't really mind eating this way, I love a lot of the tastes of fruits and vegetables. Today was not too bad either...a scrambled egg + white and 1/2 slice of my husband's whole wheat toast , plus my smoothie (almond milk, frozen mixed berries and a banana whirled in the blender) for breakfast; a Subway turkey and black forest ham salad with fat free honey mustard for lunch, and 1 piece of home made pizza ( whole wheat crust, made by my husband, and it can be rolled out really thin!) topped with part skim ricotta, some fat free mozzarella, 2% shredded Italian, steamed broccoli and about an oz of finely chopped canadian bacon, sprinkled with some garlic. ( 4 points!) two glasses of Muscado, and an apple with peanut butter for afters. I think I'm ending up a few points under, which is ok, because I will not be having a very virtuous day tomorrow. Son in law's graduation party, and we are having a traditional cook out......little locally made hot dogs, with my hot dog sauce ( its a meat/chili/beer sauce....not at all light!) hamburgers, potato salad (an Emeril recipe, also not at all light!) a lightened up pasta salad, baked beans, several dips, including Pioneer woman's Mexican 7 layer dip ( which i am lightening up a bit) Barefoot Contessa's pan fried onion dip, Frank's hot sauce buffalo chicken dip, chips ( I did buy some baked ones!) an appetizer veggie pizza..pillsbury crescent roll crust, topped with cream cheese, sour cream and mayo and ranch dip mix, topped with bacon, broccoli, red onion and shredded cheddar., also a veggie platter and a fruit platter, and my daughter is making a chocolate cake for dessert. Oh, yeah and homemade Sangria. My plan is portion control and only having a tiny bit of things I like. And an extra workout. And using the 49 weekly points. So I am being very good every other day this week:)

                                                                                                                                            1. re: sunflwrsdh

                                                                                                                                              it all sounds wonderful, and totally manageable. have fun tomorrow!

                                                                                                                                              1. re: sunflwrsdh

                                                                                                                                                Sounds like you are doing quite a bit of cooking! I hope you enjoy every bite.
                                                                                                                                                One of the best parts of this plan is those 49 weekly points, when you need them.

                                                                                                                                                1. re: rabaja

                                                                                                                                                  i'll make a dent in those tonight with a couple of gin martinis, don't you worry.

                                                                                                                                          2. Chicken thighs turned into a pseudo Moroccan dinner. Dusted them with cumin, granulated garlic, ground fennel seed, s&p. browned some carrots, whole garlic cloves, butternut squash, then the chicken, in Pam, added chicken broth, fresh lemon juice, green olives, a touch of cinnamon, a bit more whole fennel seed, and let that all simmer for awhile - threw the lemon halves in there for good measure. On the side was couscous made with chicken stock, toasted pinenuts, dried cherries, chopped scallions, cilantro, and a little mint. Also roasted slices of eggplant with cumin and topped those with a mixture of fat free greek yogurt, sliced cucumber, radishes, and mint. I figured it out to be about 8 pts! Off to the gym, shortly. today I fit into the jeans I've been trying to get back into - still gotta keep it up, tho, because i plan on eating Bolivia out of food when i get there next month.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: mariacarmen

                                                                                                                                              Good for you! I can't wait for the day when I can try on all my old clothes and feel them slip right past my hips (right now they get stuck at my thips).
                                                                                                                                              Also, I love your plan for Bolivia. That's the best way to travel.

                                                                                                                                              1. re: rabaja

                                                                                                                                                I've been on the program for 9 weeks and I've lost 15.8 lbs. I keep to (or under) daily points most days just to be safe, but if Mr. CH and I go out for dinner or a party, I don't mind using up those extra 49 and enjoying myself. Deprivation just doesn't work for me. I work out three times a week, but never use the activity points. After the first week (when all I wanted to do was eat EVERYTHING), I haven't felt the need for them.

                                                                                                                                                Yesterday I took some (fat-sized) pants and skirts to the dressmaker t that I could take off without unbuttoning or unzipping so they could be altered. Two inches off them! It's going to cost me a bit, but I'm thrilled with the results so far.

                                                                                                                                                This week I made Gina's Santa Fe chicken in the crock pot. It made a huge amount (I froze two 3-4 C bags full of it for future dinners). They were very good, but I didn't have them with rice. I made soft tacos with 1-pt each low carb tortillas and added a little avocado, some low-fat cheddar cheese and salsa, but it was still just a little dry. I think my mistake was to drain the black beans before I put them in the crock pot. Just a little tip.

                                                                                                                                                1. re: chicgail

                                                                                                                                                  You're probably right about draining it but I always drain my beans because of the sodium...it's hard not to though!

                                                                                                                                                  1. re: chicgail

                                                                                                                                                    I loved that santa fe chicken the one time I made it. Now that it's turned chilly here again, I may have to make another batch.
                                                                                                                                                    I started mine on the stove and finished it in a low oven for a couple hours, IIRC. I did drain my beans, but may have upped the liquid addition. I think I used homemade chicken stock, but I'll have to look for my original post on it.
                                                                                                                                                    The leftovers were great.

                                                                                                                                                    1. re: chicgail

                                                                                                                                                      CG, congratulations on the weight loss, and consider it money well-spent for the alterations! I have skirts and pants that I never altered the last time i lost 24 lbs., and so it was easy to gain back 9 lbs. because the clothes still fit - still felt big! But I think this time around, after getting to REAL goal weight, 14 lbs. from now, I'll take the plunge and get the alterations done. That'll help keep me from straying so easily.

                                                                                                                                                      I haven't tried that Santa Fe chicken yet, but we're all about tacos, so i'll give it a whirl soon. Can I ask why you use a low carb tortilla (is it flour?) as opposed to just a corn? A corn tortilla is only 1 point.

                                                                                                                                                2. this must be the weekend to try on old clothes! I have to wear a dress for a black tie optional wedding over Memorial Day weekend and looks like I have to buy one - the last dress I bought (well, that wasn't my wedding dress!) is too big and while comfortable, is pretty unflattering where it's too big. I'm saving it to see if it can be given to a friend. I spent an hour tossing old and too-big clothes in to bags for donation. My closet looks empty! (I also tossed a few items of hubbys I hate in the bags ;)

                                                                                                                                                  Down 1.6 this week...started the day off right with some Chobani and kashi at my meeting, came home from the gyms to egg and two egg white scramble with english muffin and milk. Having dinner and seeing Bridesmaids with girlfriends, thinking of a burger at dinner but probably SHOULD have salad with chicken but....<grin> sometimes you need a burger:)

                                                                                                                                                  I hope you are all having a great weekend!

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: Jeserf

                                                                                                                                                    Absolutely. Everyone needs a burger sometimes!
                                                                                                                                                    I have a wedding to go to in October and I am really looking forward to dress shopping for that now. I couldn't have said that a few months ago. Lost 1/2 lb this week for a total of 13 lbs. in nine weeks. Could have been better these last couple of weeks, but life got hectic. I'm not complaining, and I'm not giving up. This whole WW has been too fun, who knew?

                                                                                                                                                  2. Artichokes.
                                                                                                                                                    I love artichokes, but they're hard to eat on WW because I don't know what to do with them without the buttery or mayo dipping sauce.

                                                                                                                                                    I found this sauce on line and adapted it. It wasn't half-bad tasting, although the consistency is weird because of cornstarch which I almost never use. But, hey, better than nothing.
                                                                                                                                                    About 1 WW point plus.
                                                                                                                                                    1/4 cup and 2 tablespoons chicken broth
                                                                                                                                                    1-1/2 teaspoons lemon juice
                                                                                                                                                    1/2 teaspoon prepared mustard (I used honey mustard, but dijon would also be good)
                                                                                                                                                    2 roasted garlic cloves, mashed
                                                                                                                                                    black pepper to taste
                                                                                                                                                    1 teaspoons cornstarch
                                                                                                                                                    1 tablespoon water
                                                                                                                                                    Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.

                                                                                                                                                    In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

                                                                                                                                                    I also make this stuffed artichoke recipe that I adapted from the Silver Palate New Basics cookbook. I figured it's about 4 points plus

                                                                                                                                                    2 large artichokes
                                                                                                                                                    Lemon cut in half
                                                                                                                                                    1 C good chicken or vegetable broth or stock (homemade, canned or in the box)
                                                                                                                                                    1 small zucchini, grated (about ½ C)
                                                                                                                                                    ¼ C dried bread crumbs (I used whole wheat panko)
                                                                                                                                                    ¼ C Parmesan cheese
                                                                                                                                                    ¼ C shredded part-skimmed mozzarella cheese
                                                                                                                                                    1 minced garlic clove
                                                                                                                                                    1 t dried oregano
                                                                                                                                                    ½ t salt
                                                                                                                                                    Freshly ground black pepper

                                                                                                                                                    Cut off the stems of the artichokes. Remove all the small leaves toward the stem. They’re unsightly and don’t have much meat anyway. Use a very sharp knife and cut off the top third of the leaves of the artichokes, leaving it with an open top.

                                                                                                                                                    With a kitchen shears, rotate the artichoke as you cut the pointy tops off the remaining leaves. It just looks better this way. Rub the cut ends with lemon.

                                                                                                                                                    Arrange the artichokes upright on a microwave-safe bowl or plate. Pour in ½-cup of the stock and cover the plate tightly with a microwave-safe plastic. Cook for 12 minutes in the microwave (full power) until the stem end “gives” to a fork’s tines. Reserve the liquid in the dish.

                                                                                                                                                    In a small bowl, combine the grated zucchini, bread crumbs, Parmesan, mozzarella, oregano, minced garlic, oregano, salt and pepper. Mix in the remaining broth from the microwave, plus another half-cup of stock or broth.

                                                                                                                                                    Now take that really sharp knife and, starting carefully at the stem end, cut the artichokes in half lengthwise. It means that you will have to cut through some of those very fibrous leaves in half and that can get messy. Remove the small, yellowish leaves in the center and scrape out the fuzzy part covering the heart of each artichoke.

                                                                                                                                                    Arrange the two halves on a plate, stem ends facing out. Fill each artichoke half with half the zucchini mixture. Cover loosely with the plastic wrap.

                                                                                                                                                    Pop it back in the microwave for three minutes. Let it sit quietly for another three minutes. Serve and enjoy.


                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: chicgail

                                                                                                                                                      I think for artichokes, roasting them then finishing with lemon would be a good side dish. Also, there are some good gratin recipes that can probably be modified with lighter dairy. They are also good in pasta sauces (which to me go well on chicken!) and also pickled!

                                                                                                                                                    2. I love this topic! While not on WW, I do follow a set amount of F/C/P given to me and I'm currently trying to lose a few lbs.....great ideas in here - I'd like to still enjoy what I'm eating....

                                                                                                                                                      1. I love this post...but can I ask who Gina is and where I can find her recipes?

                                                                                                                                                        1 Reply
                                                                                                                                                        1. Not cooking anything for a couple of days, due to too many leftovers from the graduation party needing to be used up! Actually, i will probably have to toss some of them (such as the not lightened up potato salad and the chocolate cake!) Getting back on track tomorrow after two days of not tracking, and have to weigh in on Tuesday. Don't think I did too badly though.....I stayed on track really well the rest of the week. And although I did use all of the 49 points yesterday, and went over today as well, I also increased my workout time yesterday (did 1/2 hour of walking and toning- video instead of 15 minutes) . I am really feeling tired of food....don't even feel like making my lunch for tomorrow, so I"m glad I have back-up frozen meals!

                                                                                                                                                          1. Just want to throw this out there since it's almost summer - one of my favorite WW friendly items to make in season is gazpacho. Mine has NO fat (no oil) and it's so good.

                                                                                                                                                            6 Replies
                                                                                                                                                            1. re: Jeserf

                                                                                                                                                              I can hardly wait for the summer produce. Eggplant and tomatoes will most certainly be eaten as often as possible.
                                                                                                                                                              I'd love your gazpacho recipe when you have a chance.

                                                                                                                                                                1. re: jenscats5

                                                                                                                                                                  My gazpacho...no REAL amounts, it's mostly to taste

                                                                                                                                                                  - low sodium tomato juice of possible, regular is fine
                                                                                                                                                                  - 1 english cucumber
                                                                                                                                                                  - 1 red bell pepper
                                                                                                                                                                  - 1 green bell pepper
                                                                                                                                                                  - 2 serrano peppers (or jalapeno for more mild)
                                                                                                                                                                  - 1-2 vidalia/sweet onions (I use 2 because I love 'em)
                                                                                                                                                                  - red wine vinegar

                                                                                                                                                                  Dice all the veggies - cucumber, peppers, onions. In a blender/food processor, blend half of the veggies with the tomato juice. Pour the reserved tomato juice in to a large container and mix in the reserved diced veggies. Once blended/processed, pour the chunky mix in to the large container and mix well. splash a little red wine vinegar and salt/pepper to taste. Let sit at least overnight if possible.

                                                                                                                                                                  I hope this "procedure" makes sense! I happen to like mine chunky - you can add more of the veggies to the blender if you like fewer chunks. It's so easy and gets better if it sits.

                                                                                                                                                                    1. re: Jeserf

                                                                                                                                                                      But I also just read your recipe, which sounds really great:)

                                                                                                                                                                  1. re: Jeserf

                                                                                                                                                                    I love to make gazpacho in the summer, and I;m pretty sure the recipe I use is fat free as well.

                                                                                                                                                                  2. Breakfast for dinner tonight. A few thick slices of firm polenta crisped with 1 tsp olive oil, 2 eggs over easy, few slices of Canadian bacon, black French press decaf coffee.

                                                                                                                                                                    4 Replies
                                                                                                                                                                    1. re: FlyerFan

                                                                                                                                                                      No matter what it consists of, breakfast for dinner ROCKS!

                                                                                                                                                                      1. re: Jeserf

                                                                                                                                                                        +1 on that; breakfast for dinner is great!

                                                                                                                                                                        1. re: FlyerFan

                                                                                                                                                                          that sounds fantastic! I'm a HUGE, huge fan of breakfast for dinner!

                                                                                                                                                                        2. Subway turkey breast salad, with fat free honey mustard dressing (3 points, and not too bad, as in not great either, but better than McDonald's and it's Dance night here, so darling ganddaughter got to pick where we would eat. At least it was the food court at the mall, so Subway was an option.....not crazy about it, but better than McDonald's:) Lazy about cooking/food prep again tonight, not making anything for lunch tomorrow...I'm teaching all day so will only have 1/2 hour for lunch and will be attending part of my WW meeting during that time; I'm taking another emergency back up frozen Smart Ones meal..Broccoli Fettucine Alfredo, for 6 points, and a sugar free jello with cool whip free=0 points. 1/2 cup of Special K and 1/2 cup of almond milk, and a smoothie will be breakfast, and I'll throw an apple and some berries in the bag for snacks, and I am all set. Will be home at dinner time tomorrow night, so will probably do some actual cooking again. Probably something with chicken.

                                                                                                                                                                          1. I'm going to steam some true cod I found at the market today. Asian-style, with black bean-chile sauce and scallions. I've been craving this dish since I made it last month, and the cod looked super fresh. Brown rice is cooking as I type and I steamed artichokes today, so I'll have one of those after, if I'm still peckish.
                                                                                                                                                                            This cold and rainy weather is really throwing me food wise. What happened to all the warm breezes calling me out to the garden and making me crave larb everyday? Truthfully, I still crave larb ;).

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                              I know.....we had rain all weekend too (yep, it completely rained on my party, however, the food was great, and we had a wonderful time in spite of the weather!) and all day today and the forecast is for rain every day this week, until Sunday! It is making me want to make soups and stews and winter foods again...and I haven't even had enough warm weather to enjoy most of my summer cooking yet!

                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                Rabaja, how many pts. do you think the black bean-chile sauce is? that sounds wonderful...

                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                  I used three different sauces on the fish to come up with the black bean-chile sauce. It doesn't seem high in points, although I had to allow for the oil...
                                                                                                                                                                                  1.Yank Sing chile sauce, the first ingredient is oil and it gives a fiery goodness to the whole thing.
                                                                                                                                                                                  2.Lee Kum black bean garlic sauce, this is where the black bean goodness comes in. I should be using fermented black beans, but this will do in a pinch. It's pretty strong stuff.
                                                                                                                                                                                  3. Rooster sauce, what's not to love?
                                                                                                                                                                                  I basically mixed almost equal amounts of all three together and smeared them over the top of the fish before steaming. It can get a bit salty, so beware.
                                                                                                                                                                                  All in all, I think it adds one, maybe two points to the dish. We're talking about a total of one Tb. once combined.
                                                                                                                                                                                  finely shredded or sliced ginger really make this dish.

                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                    Just saw this. rabaja, that sounds absolutely delicious. Definitely going to try this. Thanks!

                                                                                                                                                                              2. I made a very satisfying soup tonight. It started out as tortilla chicken soup, but I never did add the tortilla, so I think it was just a nice, spicy chicken soup with mexican influences.

                                                                                                                                                                                I sauteed a spring onion in olive oil, added a jalapeno and half an orange bell pepper. As this cooked, I added in cumin, mexican oregano, tiny bit of cayenne and some smoked paprika. This got nice and caramelized while I diced three b/s chicken thighs. Those went into the pot with a bit of salt and maybe a 1/2 c of frozen corn.

                                                                                                                                                                                Homemade stock was added after the meat got a slight char and I let the pot simmer a bit while I cleaned up from the gym.

                                                                                                                                                                                Chopped cabbage, one zucchini and a small tomato and some cilantro and scallion went in last, for just a couple minutes so they stayed bright in the broth. At this point I also added some cooked bulgur.

                                                                                                                                                                                I served the soup over 1/4 of an avocado in my bowl. It was quite filling and so good on this drizzly night.
                                                                                                                                                                                The leftovers should be even better, and to those I may add the tortillas strips, if I can remember.

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                  This sounds so wonderful - I'm so sick of the rain and cold temperatures and this sounds like just the thing to warm me up. Thanks for the inspiration!

                                                                                                                                                                                  1. re: FlyerFan

                                                                                                                                                                                    Thanks, it was really good and definitely helped to warm me up.

                                                                                                                                                                                  2. I am new to the boards and Weight Watchers. I love food and eating out so WW has been difficult, as it is for all of you too.

                                                                                                                                                                                    Last night I made an awesome beet risotto with feta cheese that is only 6 points per fairly large serving. I paired it with rotisserie chicken and an arugula and pear salad. Yum!

                                                                                                                                                                                    Beet Risotto (6 servings):
                                                                                                                                                                                    2 Tbsp Butter
                                                                                                                                                                                    1 1/2 cup beets, peeled and chopped small
                                                                                                                                                                                    1 medium onion, chopped small
                                                                                                                                                                                    1 cup uncooked arborio rice
                                                                                                                                                                                    3 cups chicken or vegetable broth
                                                                                                                                                                                    1 Tbsp balsamic vinegar
                                                                                                                                                                                    3 oz goat cheese (can replace with feta)

                                                                                                                                                                                    -melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice and stir for 30 seconds. Add the broth and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese, mix, then serve.

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: stephie2cool

                                                                                                                                                                                      Sounds delicious - what size serving...?

                                                                                                                                                                                      1. re: Jeserf

                                                                                                                                                                                        Sadly enough I'm not sure. Over a cup at least. I just scoop out spoonfuls into different containers until all was divided out evenly. I never thought to weigh the finished product. It was orginally a Bon Appetit recipe.

                                                                                                                                                                                      2. re: stephie2cool

                                                                                                                                                                                        though I love it, very tasty, I have to watch the rotisserie chicken, it's so salty. I buy two whole chix on sale and put em both on the covered kettle bbq--one with jerk seasoning, one with a cumin-ancho-chopped garlic smear. They essentially bake. Protion and freeze for later dinners.

                                                                                                                                                                                      3. TERRIBLE week - I don't know why...I'm starving, but I think it's because I made bad choices this weekend. Husband was away thru Sunday so Sat I had Chinese delivery - always a bad choice for 1 person! Then Sunday night when he came home we went to Shake Shack that just opened in DC and it was DELICIOUS. I've been staying away from this thread because I think I feel guilty.
                                                                                                                                                                                        I weighed myself today and I'm up from Saturday....I'm down 37.2lbs total, but I'm SO worried that on Saturday I'll be below a 35lb loss. I worked out well over the weekend, but Monday had a work happy hour (didn't drink, but had some tortilla chips - nothing outrageous) so no gym monday or tuesday. This is just a very busy week and Shake Shack (RED VELVET CUSTARD!) ate most of my weeklies.
                                                                                                                                                                                        I hate that - I did SO well until Saturday.
                                                                                                                                                                                        It's funny though - I love my husband with every ounce of my being, but when he was away training for 2 weeks I ate REALLY well and worked out a lot. I think him going to Afghanistan for 7 months will let me be selfish - I cooked well, I bought good groceries. That bodes well for the deployment for ME but him being back even a few days is an adjustment.
                                                                                                                                                                                        Going to work out well today, and hopefully kickbox tomorrow and hit the gym Friday.
                                                                                                                                                                                        I'd be happy with a small gain (a pound), but bracing for the worst.

                                                                                                                                                                                        And yes, I'm very hard on myself. Perhaps if I'd been so earlier in life I wouldn't be here! :) I hope you are all faring better where you are.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: Jeserf

                                                                                                                                                                                          Jes, you are very hard on yourself! ww is about living life, not just about losing weight. The important thing is that you don't have chinese delivery/shake shack all the time! You're doing really great, you know what you need to do and you are doing it.

                                                                                                                                                                                          back on topic... I didn't cook yesterday, but Tuesday night after our WW meeting I made Skinny Taste's Spaghetti with sauteed chicken and grape tomatos. this is a very popular recipe at my house. I added some fresh asparagus - delish!

                                                                                                                                                                                          Yesterday was hard, I had a work lunch out at Dave and Busters. Then dinner at Bertuccis. I was nervous about eating out twice in one day, but studied the menus and picked the best options I could find. Bertuccis was actually pretty easy - they have all their nutritional info on their site. I had the venetian spinach salad - spinach, red onion, grape tomato, grilled chicken and balsamic vinegrette. it was terrific. for lunch I picked mango citrus shrimp, from D&B's Under 600 Cal "lite" menu. it was tasty.

                                                                                                                                                                                          not sure what's for dinner tonight, DH is off today so maybe he'll pick something up to grill. I'll have to text him later and see what he's up to. :)

                                                                                                                                                                                          1. re: Jeserf

                                                                                                                                                                                            Jeserf - i heartily second what Juju said. This is an ongoing process, and you will lose some weeks and some weeks you will have a set back, but you have to enjoy your splurges and know that they are just that: a splurge, and that you'll be going right back to the plan and be right back on that losing or at some point maintaining path. Otherwise, if you beat yourself up about a splurge or two, it's too easy to say, oh forget it, i've blown it, why bother going back? but you have to look at every splurge as a new start. It's not "oh i ate bad at that meal, the whole day is shot, i'll start back again tomorrow." It's ok, i didn't do so well that meal, but for lunch (or dinner) I'll be right back on track.

                                                                                                                                                                                            You've done splendidly so far - 37.2 lbs. is an AMAZING accomplishment! But if you gain back 2? 35 lbs. is still fantastic! and you'll get back there again, and then some. Enjoy your husband, enjoy eating meals with him, just take care of yourself any minute you're not around him (lots of fruit/veggies.) Funny, I had the opposite problem when my BF left a couple of months ago for 6 weeks. I GAINED about 4 - 5 lbs., ate too much, didn't go to the gym. I just got more social and had a girls' dinner party, and a happy hour... him being home helps my food/exercise habits. Lucky for me he almost never goes away.

                                                                                                                                                                                            Tell us how the weigh-in went. I'll tell you mine: 3 wks ago i lost 3.6. that was after not being weighed for 3 weeks. the following week, however, i gained a 1.2 of that back. so mad! last week, i lost 2 lbs. this week: i overdid it too this weekend, and didn't have a chance to get to a weigh-in and only got to work out once. But i'll go in next week and hope for the best. and i enjoyed the hell out of my splurge! I've done well this week but tonight I had a full roast beef sandwich with some really beautiful rare RB i made. not super pts. friendly, but i was pretty low in pts. earlier in the day, and worked out last night, and took my dad & sister's dogs for a 30 minute fast-walk tonight.

                                                                                                                                                                                            Last night I had fish tacos again, which i'm always at amazed how low the points are. my piece of sole weight 2.2 ounces and I got 3 tacos out of that. Little non-fat yogurt/hot sauce crema drizzled over that, cabbage, shallots, lime juice, added 1 pt. for the tsp. of oil i fried the fish in - YUM. and i think my total was something like 8 pts

                                                                                                                                                                                            1. re: Jeserf

                                                                                                                                                                                              lots .4.....very weird. But .4 for me is not great - yes, I know, better than up .4.

                                                                                                                                                                                            2. I am currently eating a ridiculously low point noodle salad (http://www.epicurious.com/recipes/foo...), as well as a super yummy broccoli slaw (http://www.epicurious.com/recipes/foo...) that I make with half the oil called for.

                                                                                                                                                                                              I have also been eating a lot of roasted beets, which are amazing.

                                                                                                                                                                                              9 Replies
                                                                                                                                                                                              1. re: CanadaGirl

                                                                                                                                                                                                I love beets roasted with garlic and olive oil... yum!

                                                                                                                                                                                                1. re: CanadaGirl

                                                                                                                                                                                                  the noodles sound really good - is it yummy? Did you make it as listed on the site?

                                                                                                                                                                                                  1. re: Jeserf

                                                                                                                                                                                                    I did make it as listed. Just make sure not to overcook the noodles. Bean thread noodles are ridiculously low in points.

                                                                                                                                                                                                    1. re: CanadaGirl

                                                                                                                                                                                                      I just figured out the points from the nutritional info on the back of a package of Shirataki noodles -- the ones made from tofu -- and it came out to "0." They're expensive. But zero points is, after all zero points. http://www.house-foods.com/tofu/tofu_...

                                                                                                                                                                                                        1. re: chicgail

                                                                                                                                                                                                          Wow!! The regular (and cheap) ones made from mung beans are onlyn1 point for more than I would ever eat at once

                                                                                                                                                                                                    2. re: CanadaGirl

                                                                                                                                                                                                      What am i doing wrong? when i click that link i get some zabaglione recipe, no noodle salad...

                                                                                                                                                                                                      And how do you figure out the pts. using epicurious recipes? I couldn't find a nutrition table to take the info from.... Ok, wait, i found nutrition info for the slaw, but nothing for the zabaglione (i know that's the not the recipe you were linking to, but I don't know why they list nutrition info for some but not all their recipes.) And the problem is, they're not listing the carbs, which you have to use to do the calculation. I checked a few other recipes, and they don't list all four elements we have to use to figure out Points-Plus points: carbs, fiber, fat and protein.

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        I found it by searching for gingered cucumber - it came right up

                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          I have the e-tools and the iPhone app, so I use the recipe builder on the net.

                                                                                                                                                                                                      2. Yeah I know I'm hard on myself....but that's why I've been successful (in my mind, anyway). But today I was just like "I'm totally going to gain on Saturday, I can't do anything about it, so get over it".

                                                                                                                                                                                                        We had family readiness day today with his unit and it was a TOTAL waste both in time and nutrition. The ONLY "meal" was a Caesar salad "bar" - choice of dressings and chicken - which tasted off, by the way. That's it. drinks, cookies/brownies. And it was at a super swanky hotel so I fail to get it. I assume it was a Marine Corps thing based on their inability to prepare for many basic things. How they win wars, I don't know!

                                                                                                                                                                                                        Making veggie burgers and oven fries. It'll do. Exhausted. Hate taking a day off work for nothing...but, back to work tomorrow. We have a very busy and food-oriented weekend, but it'll be OK. I'm looking forward to our grocery shopping trip so get back on track this week.

                                                                                                                                                                                                        1. I have been cooking a lot from this cookbook I have called "Desperation Dinners", which actually refers to timeliness, not necessarily WW friendliness, but most of the meals are pretty healthy. Tonight was tossed green salad, and "two fo one noodles"...penne, cooked with broccoli florets, tossed with reduced fat ricotta, grated parmesean, some herbs, and some of the penne cooking water. I added some Canadian bacon, and cooked it with the choppped onion, called for in the recipe. Also added some grilled chicken breast. About 5 points per cup serving. The other thing I have been doing lately is marinating b/s chicken breasts in various marinades, and then grilling, like 6 at a time. It's great to have on hand!

                                                                                                                                                                                                          1. i tried rabaja's steamed fish with black bean and garlic chili sauces and sriracha, with a slaw of cabbage and ginger, dressed with dark soy and white wine vinegar, and 3/4 cup of garlicky white rice. YUM. really satisfying, filling, delicious. I think the pts. total for the whole meal was 11 pts? Thanks yet again, Rabaja! I think i end up stealing your ideas more than anyone else's!

                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              can you repost the sauce recipe? It sounds like it would be great on tofu but there are so many posts here to go through!

                                                                                                                                                                                                              1. re: Jeserf

                                                                                                                                                                                                                here it is. i reposted it on the WFD thread:

                                                                                                                                                                                                                "1.Yank Sing chile sauce, the first ingredient is oil and it gives a fiery goodness to the whole thing. 2.Lee Kum black bean garlic sauce, this is where the black bean goodness comes in. I should be using fermented black beans, but this will do in a pinch. It's pretty strong stuff. 3. Rooster sauce, what's not to love? I basically mixed almost equal amounts of all three together and smeared them over the top of the fish before steaming. It can get a bit salty, so beware. All in all, I think it adds one, maybe two points to the dish. We're talking about a total of one Tb. once combined. finely shredded or sliced ginger really make this dish."

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  sounds like something that would be really great to put on tofu. But, steamed tofu...ick. Any suggestions? Maybe smear it on and bake? grill?

                                                                                                                                                                                                                  1. re: Jeserf

                                                                                                                                                                                                                    i haven't cooked tofu enough to advise .... someone here surely will!

                                                                                                                                                                                                                    1. re: Jeserf

                                                                                                                                                                                                                      I use basically the same sauces to make a cheating version of ma po tofu when I want something quick and I love it. Sometimes I add ground meat, sometimes just tofu. I use Dunlop's recipe and it is one of my favorite tofu dishes. I do not add so much oil as she does though. Really good over brown rice with fresh scallions on top.

                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                        so do you think if I marinade it a bit, then bake it with some marinade still on, it'll work well?

                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                  I'm so glad you liked the fish dish! It really is an easy and totally satisfying dinner. I'm curious, how did you get 11 points? I always use 1/4 c raw brown rice (I will often cook 1/2 c but only eat half the finished rice) and that's around 4 points, the fish and sauce are fairly low as well...am I kidding myself to think it's a low point dish?
                                                                                                                                                                                                                  With the rice and some sort of veg I think I consider it around 8 points...my goodness, am I doing this whole point counting thing wrong?!?!
                                                                                                                                                                                                                  That slaw sounds great, btw. and I totally plan on stealing your pernil recipe this summer for some friends who are BIG fans of the pork.

                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                    maybe i overestimated to be safe. i wasn't sure of the weight of my piece of fish, but i thought it might be like an 8 oz piece (it was pretty thick), so 4 pts., then i probably ate a whole cup of white rice 5 pts., so i just estimated 2 pts for the sauce because of the oil in the garlic sauce - like i said, probably overestimating, but trying to play it safe since i'm not always not diligent about tracking every single thing (read, cocktails.)

                                                                                                                                                                                                                3. Copper River Salmon grilled on a plank and grilled asparagus. Also, rice - cooked with chicken stock, onions, bay leaf, parsley, thyme. Really, delicious.

                                                                                                                                                                                                                  1. I've been marinating boneless skinless chicken breasts in a variety of marinades, and taking my cue for the rest of the meal from the mainade flavor, Today, I had some leftover grilled corn to use up so i marinated the chicken breasts in Fajita marinade and did sort of a southwest inspired pasta and chicken salad. It was very good, and I think about 5 points /cup serving.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: sunflwrsdh

                                                                                                                                                                                                                      Tonight I made brined chicken breasts -- no oil, but some sugar in the brine and I have no idea how to count it because I have no idea how much sugar got into the actual chicken meat. Anybody have an idea? Actually, I wouldn't know how to count marinated chicken either.

                                                                                                                                                                                                                      1. re: chicgail

                                                                                                                                                                                                                        ehhh, give yourself a point and don't worry about it. I figure little enough gets in and it's spread through out multiple pieces of chicken..... sometimes I do 2 pts to be safe, but 1 or 2 aren't going to make a huge difference.

                                                                                                                                                                                                                    2. Last night I made chicken/salmon marinaded in Soy Vey's Garlic Hoisin sauce (really tasty) and once cooked, served with sauteed spinach, corn on the cob, and a little mango/candied ginger/coconut bruschetta topping from Wegmans that I knew my husband would like with his salmon. I didn't love it, but it was totally his type of thing and went well with the marinade.

                                                                                                                                                                                                                      I also made crostini with chevre and steamed beets because I had market fresh beets and chevre - one of my favorite ways to have crostini. Odd combo of flavors, but still - yummy meal.

                                                                                                                                                                                                                      Tonight it's skinny taste's cuban black beans and cilantro lime rice. I'm going to poach the rest of the chicken strips for me and have it with the beans/rice for my own MMOC (make my own chipotle). I'll probably have some cheese/guac depending on how my points distro looks for dinner.

                                                                                                                                                                                                                      1. Last night it was more of Dunlop's ma po dou fu. This time I used some ground beef which needed to be used up anyway, and served it with brown rice and lightly boiled brocollini.

                                                                                                                                                                                                                        I love this dish, never seem to grow tired of it. The silken tofu just melts into the sauce, it is so comforting.

                                                                                                                                                                                                                        Plus, I got home at 8pm, started cooking right away and the whole thing was done by 8:30pm. Five more minutes waiting for the rice and I was good to go.

                                                                                                                                                                                                                        Tonight I am cooking up some Tombo tuna I picked up in the city yesterday. It is super fresh and I plan on seasoning it simply with salt and pepper and some thyme from the garden which is flowering and needs to be harvested. Into a hot cast iron pan, I will slice it and have it over farro with favas (a small serving of these, never dawned on me favas would have points, but of course, they're a bean not a veg -always seem more veg to me in their fresh state), cherry tomatoes and some beats on the side. I may saute some spinach as well, as I picked up some really nice ploufs this morning with the roots still attached.

                                                                                                                                                                                                                        I'm thinking about another batch of chicken "tortilla" soup for tomorrow, as it's grey and stormy here in Northern California. I cannot recall ever having this kind of weather in June before, but I won't complain too loudly. At least we aren't facing deadly storms or tornadoes.

                                                                                                                                                                                                                        1. I'm actually thinking about making some soup tomorrow too, chilly here as well. Possibly some minestrone. Tonight was grilled chicken breasts, which had been marinated in a roasted garlic balsamic marinade, on top of a tossed salad, and some of the chicken mixed in with some wagon wheel pasta and canned zesty spicy sauce. Worked 1-9pm today, and needed to carry both lunch and dinner to work, so I just had some of each for lunch, and the rest for supper. Also had a cup of cut up fresh peaches and berries, topped with 1/2 cup fat free vanilla yogurt..very good!

                                                                                                                                                                                                                          1. I threw together a fruit crisp yesterday to warm up the house with all this cold weather and it is the bombe. Seriously, so good and comforting.
                                                                                                                                                                                                                            I took about equal amounts of frozen blackberries, strawberries and mulberries and put them into a medium cazuela. On top of the fruit I strewed traditional almond crisp topping, made with AP flour, white and brown sugar, nuts and butter. Not a thick layer mind you, just enough. No added sugar to the fruit and no thickener either.
                                                                                                                                                                                                                            I love it. Had it last night for dessert and this morning I had the fruit and it's juices (and a teensy spoonful of topping) over 0% fage. Total heaven.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                              That sounds wonderful. I usually think of fruit crisps as more of a fall thing, but berries would be excellent right now in a crisp. I may do one this weekend:)

                                                                                                                                                                                                                            2. cold weather? where?! Sign me up!!!!!!

                                                                                                                                                                                                                              Feeling sick for the past 2 days - a horrible pain in my abdomen that feels like I'm being kicked. I took today off hoping it will go away. If not, I guess I should go to a hospital in case it's my appendix. Maybe that will be good for my weigh in tomorrow? :)

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: Jeserf

                                                                                                                                                                                                                                Oh, dear! I hope you feel better!

                                                                                                                                                                                                                                1. re: sunflwrsdh

                                                                                                                                                                                                                                  3 days or so of getting sick was good for my weigh in, at least :) I'm doing a little better though. Took it easy at the gym yesterday and didn't go today (b/c I got sick last night). Drinking water...slept A LOT.

                                                                                                                                                                                                                              2. I made minestrone soup today (I'm guesstimating 4 points per cup serving) as a clean out the fridge kind of thing. Sauteed some onions, garlic, shredded carrots, celery, and peppers, then added a large can of crushed tomatoes with basil and oregano, about a quart of chicken stock, some frozen sliced zucchini and yellow squash, and some steamed broccoli, and some parmiagano reggiano, aged gouda and asiago rinds I had been saving. Cooked that together for awhile, seasoned with salt and pepper, oregano and basil, then added a drained and rinsed can each of white beans and chick peas, and a cup of ditilani (? spelling.small pasta tubes). Came out very well, and made a huge amount of soup. I'm going to freeze it in single serving sized containers. Also made some baked potatoes, stuffed with broccoli and cheese. These days, I am sort of making "components" of meals, rather than whole meals. I've been working a lot of evenings, and we have been doing quite a bit of grilling as well; seems to work out better to just have various "stuff" ready to go.

                                                                                                                                                                                                                                1. We got our non-CSA CSA type of delivery today - a "local produce box" (Thanks, Living Social!) It had lots of stuff - tomatoes big and small, cherries, green chard, mushrooms, dill, basil, snap peas, broccoli, cucumbers. Now what do I do with it all?
                                                                                                                                                                                                                                  I'm thinking tonight, use some tomatoes in the salad and also roast the small ones for later in the week because they won't last AND I bought some on Saturday at the Farmers Market not knowing I'd get some. Then add the tomatoes and swiss chard to the tomatoes for a healthy pasta sauce?

                                                                                                                                                                                                                                  I have a ton of snap peas so I'll trim them, eat some raw for work-day snacks but also make sesame honey snap peas, I think - soy sauce, ginger, sesame oil and honey - should work!

                                                                                                                                                                                                                                  Then make a stir fry later in the week with what I haven't managed to finish up.

                                                                                                                                                                                                                                  I really dislike chard so I hope the tomato sauce will mask it - and hubby dislikes most mushrooms so I'll make them really fine and caramelize them with some of the onions we received.

                                                                                                                                                                                                                                  Might be an exciting week!

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: Jeserf

                                                                                                                                                                                                                                    Your sauce sounds good. I do a similar one with spinach.

                                                                                                                                                                                                                                  2. Tonight I slow roasted a sirloin roast, and roasted some carrots,and beets that I got at the farmer's market with some onions and a drizzle of olive oil and salt and pepper. Also made roasted garlic mashed potatoes, with just a touch of aged gouda. They were delicious; I only had 1/2 cup and was very satisfied. I also made a very lightened up version of Paula Deen's Not Yo Mama's banana cream pudding, which we loved. I didn't figure out the points (I would guess 6 for 1/2 cup serving) but here's what I did:
                                                                                                                                                                                                                                    line a 13x9x2 baking pan with reduced fat Nilla Wafers
                                                                                                                                                                                                                                    slice bananas on top of the Nilla wafers
                                                                                                                                                                                                                                    With a hand held mixer, mix 1 box of cheesecake flavor fat free sugar free pudding mix
                                                                                                                                                                                                                                    with 2 cups skim milk until smooth
                                                                                                                                                                                                                                    In another bowl, mix 1 eight oz package Neufachtel cheese with 1 (14 oz) can fat free sweetened condensed milk, until smooth
                                                                                                                                                                                                                                    fold 1 12-ounce container Cool Whip Free into cheese mixture.
                                                                                                                                                                                                                                    Add pudding to cheese/Cool Whip mixture
                                                                                                                                                                                                                                    Pour over banana slices and wafers Refrigerate until ready to serve.
                                                                                                                                                                                                                                    It was really good, and usually I am not a big fan of anything "boxed" or instant.

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: sunflwrsdh

                                                                                                                                                                                                                                      Trying to galvanize myself to (1) eat home more and (2) get back on WW...just saw this post and I must say it's a huge inspiration.

                                                                                                                                                                                                                                      A few weeks back my niece roasted all kinds of veggies -- carrots, brussel sprouts (not my fave), broccoli, cauliflower and cooked up a big pot of ww couscous (you could make barley or kasha or another grain instead) and served it as a simple dinner combining the veggies over the grain with a topping of 0 fat fage with some herbs mixed in. I was put off at first but I must say that was delicious.

                                                                                                                                                                                                                                    2. I hemmed and hawed all day about what to make for dinner and finally decided upon clean-out-your-fridge chicken and veg curry.

                                                                                                                                                                                                                                      I started with some spring onion stems and the stalk of my green garlic, when that was a little sauteed I threw in two different curry powders, some garam masala and some arbol chiles. This fried for a bit and then I added med/small chopped cauliflower and diced green cabbage. Oh, I found an jalapeno so that went in with the onions.

                                                                                                                                                                                                                                      I tried to caramelize the veg without scorching the spices and added some stock to bring down the heat.

                                                                                                                                                                                                                                      This was really great for cleaning out my vegetable drawers. Eventually I added in corn cut off the cob, two small new potatoes, sliced, and a few oyster mushrooms (odd decision there). Then a diced b/s chicken leg went on top of the veg and I salted everything, added some more stock and covered it for a bit.

                                                                                                                                                                                                                                      Near the end I added some chopped fresh spinach and cilantro.

                                                                                                                                                                                                                                      I really wanted to make the sauce thicker but couldn't decide what to add to do this.

                                                                                                                                                                                                                                      It was pretty good, and made enough for probably three meals, so not meat or potato heavy at all.

                                                                                                                                                                                                                                      I had it over bulgur. And my vegetable bins are now clean and organized.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                                        Love that clean out the fridge feeling! And bonus when you get a good meal out of it too!

                                                                                                                                                                                                                                      2. I have not done well this week, and I am not sure why. My WW leader told me to do the "simply filling " plan for a week, and that I would get off this plateau I'm stuck on and start losing again. I'm not inclined to do that this week, maybe next week. For now, I am just going to try to not beat myself up for gaining 2 lbs, and try to focus on the positive healthy lifestyle changes I have made. I recently increased exercise to 30 minutes every day, and an additional 20 minutes strength training every other day. I track religiously. I have cut back from at least 2 glasses of wine (generous ones, not 4 oz!) daily to one 4 oz glass, probably every other day and it is almost always within my points for the day. I drink a minimum of 72 oz of water a day . I've lost 25 pounds, and I will get back on track, but feeling a little discouraged tonight,

                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                                                                                          Don't get too discouraged sunflwrsdh! 25 lbs is huge, remember that!

                                                                                                                                                                                                                                          It sounds like you know what you need to do to get off your plateau, which is a great start.

                                                                                                                                                                                                                                          What is the "simply filling" plan, if you don't mind my asking? I'm only doing WW on-line, and I haven't noticed this before.

                                                                                                                                                                                                                                          I know when I push myself harder at my exercise class I see it on the scale (if I've been good in other areas as well). It's so easy to phone in a workout, but I try to jump a little higher and last a little longer most days. Think of the endorphins!

                                                                                                                                                                                                                                          I hear you on the wine thing. In the beginning I was sticking to a measured pour of red wine each night. My treat, if you will. The last few weekends I've probably had too many cocktails and have slipped back into a glass of wine while cooking dinner, on occasion. The weight is coming off more slowly as a consequence. Dammit.

                                                                                                                                                                                                                                          It's not impossible, you are doing it and it will get better!

                                                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                                                            The Simply Filling plan used to be called the Core Plan, you can eat all you want of certain "core" foods, and you don't track or count points unless you eat something other than the listed foods. Then you deduct those points from your weekly 49 points. I am not doing it this week, may try it next week, will let you know.

                                                                                                                                                                                                                                        2. I am making Gina's skinny taste zucchini enchiladas tonight - corn tortillas, and I added fat free vegetarian refried beans on to the tortillas THEN the zucchini stuffing to bulk the protein up a bit. I'm estimating 4 points per enchilada because of the cheese and beans and corn tortilla.

                                                                                                                                                                                                                                          I used a Living Social deal to start a membership at this farm delivery service (not a CSA)....they deliver a box of local produce and you can also buy other items from their list including eggs/milk, wine, cheese, fresh pasta...it's pretty cool (if expensive, hence the living social deal!) Well I added apple pepper jelly from an area orchard to our order. Combine that with sharp cheddar on a good cracker and OMG it's amazing. this might be my downfall at weigh in - seriously, so good. Whole Foods sells a cranberry pepper jelly that is also insanely good but this is beyond!

                                                                                                                                                                                                                                          1. I just discovered a noodle product I picked up at my Asian grocery that has 0 points per serving and I wanted to share.

                                                                                                                                                                                                                                            Realistically, I would probably eat two "servings" as one is a scant 50 g, or 1.76 oz. That still adds up to 1 whopping point.

                                                                                                                                                                                                                                            What is it, you ask? Glass noodles! Made from sweet potato, I plan on making these tonight, or at least sometime this week. Rubbe posted a great looking recipe on the WFD thread:


                                                                                                                                                                                                                                            I'm very excited to try these out, and I think I've had them in soups and stews before and loved them.

                                                                                                                                                                                                                                            How's everyone doing? I gained a half pound this week, but I've been pretty good food-wise and working out more than ever. I blame it on womanly issues and am not going to give it another thought.

                                                                                                                                                                                                                                            If I don't make the noodle dish tonight, it will be something on the grill. Chicken thighs, maybe, or shrimp skewers with veggies. Maybe I should see what Gina's got on her site.

                                                                                                                                                                                                                                            Hope you all are well and enjoying your Sunday!

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                                              Thanks for sharing that idea, Rabaja. Will look for them, they sound delicious, and zero points...awesome! Doing ok, was up 2 lbs when I weighed in Tuesday, am trying to let that go and just stay the course, we will see. Am also trying to cut down (even further!) on carbs, and to eat some fruit or veg and low fat protein every two hours to see how that goes. I'll let you know!

                                                                                                                                                                                                                                            2. Just made this. Soooo good. Only 5 pts/serving. It's a lunch or a side dish or a dinner. Adapted from Moosewood Cookbook so it's vegetarian, but it would be amazing with added sausage (but you have to add points)

                                                                                                                                                                                                                                              1 medium spaghetti squash (about 8 inches)
                                                                                                                                                                                                                                              1 T olive oil
                                                                                                                                                                                                                                              1 cup chopped onion
                                                                                                                                                                                                                                              2 garlic cloves, minced
                                                                                                                                                                                                                                              1/2 lb fresh mushrooms, sliced
                                                                                                                                                                                                                                              1 teaspoon dried basil
                                                                                                                                                                                                                                              1/2 teaspoon dried oregano
                                                                                                                                                                                                                                              1/4 teaspoon dried thyme
                                                                                                                                                                                                                                              salt and pepper
                                                                                                                                                                                                                                              2-3 medium tomatoes, diced
                                                                                                                                                                                                                                              1 cup reduced fat cottage cheese
                                                                                                                                                                                                                                              1 cup shredded part skim mozzarella cheese
                                                                                                                                                                                                                                              1/4 cup minced fresh parsley
                                                                                                                                                                                                                                              1/2 cup whole wheat breadcrumbs
                                                                                                                                                                                                                                              1/4 C grated Parmesan cheese

                                                                                                                                                                                                                                              Cut the squash in half and roast, cut-side down, on a cookie sheet at 375 for about 50 minutes. Or cook it in the microwave for about 15 minutes.

                                                                                                                                                                                                                                              Cool and scoop out the strands.

                                                                                                                                                                                                                                              Meanwhile, sauté onion, garlic, mushrooms until onion is translucent. Add tomatoes and herbs and cook until liquid evaporates. Add spaghetti squash, cheeses, bread crumbs, and parsley.

                                                                                                                                                                                                                                              Pour into a greased 2-quart baking dish and bake uncovered about 45 minutes at 375, until heated through and golden on top.

                                                                                                                                                                                                                                              4 servings; 5 pts each

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                1. re: sunflwrsdh

                                                                                                                                                                                                                                                  You can't go too far wrong with garlic, onions, mushrooms oregano, basil and tomatoes.

                                                                                                                                                                                                                                              1. Yesterday I did a fridge inventory, and had : cooked spaghetti, pound and a half of 93% lean ground beef, some fat free cottage cheese, that needed to be used. So....lightened up Spaghetti Pie. Poured boiling water over the cooked spaghetti, and drained. Sprayed some spray butter on it, added about 1/4 cup egg beaters, and about 1 tablespoon grated parmesean cheese, and some fresh ground pepper. Sprayed a pie plate with non stick baking spray, and put spaghetti into the pie plate. Used the back of a wooden spoon to create a "crust" out of the spaghetti, pressed it into the bottom and up the sides of the pie plate. Spread 1/2 cup fat free cottage cheese on top of the spaghetti. Sprayed a non-stick skillet , and sauteed some red onion, red and green bell pepper and garlic, then added 8 ounces of 93% lean ground beef. Browned the beef and onions and peppers for a few minutes (till browned) , then added about 8 ounces of canned tomato sauce (I used Hunt's roasted garlic and onion, but you could use any flavor or you could use crushed tomatoes and season to taste) Heat through, then spread on top of cottage cheese in spaghetti shell. Sprinkle top of pie with about 1/2 cup reduced fat shredded Italian cheese. ( I combined fat fee mozzzarella and reduced fat Italian) Bake at 350 for about 15 minutes. 6 points plus for 1/8th of the pie. It was very good! And all ready for a quick supper between work and granddaughter's T-ball game tonight..

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. I've been absent because I decided to track by hand this week - hasn't been very good. Now that my points are at 35 a day, I'm really struggling. It's all mental, though, because it's not that different. I also had a work party and then a few of the Marines from my husband's unit over....so it's been a hard week!
                                                                                                                                                                                                                                                  Can't wait to start over. I'm so close to 40lbs gone....

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: Jeserf

                                                                                                                                                                                                                                                    Don't beat yourself up. Nearly 40 lbs is a big deal.

                                                                                                                                                                                                                                                    Those extra 6 points a day this week can go to your weekly extra 49. It's not perfect, but not a disaster. Just get back to doing what you know works and start right now.

                                                                                                                                                                                                                                                    1. re: chicgail

                                                                                                                                                                                                                                                      yeah I know - it's hard to be so close to 40....however, I do very much know that the more you lose, the harder it gets. That's the annoying part about all this - 25 was super easy!

                                                                                                                                                                                                                                                  2. Fish tacos last night - yes again! inspired by the Fish Taco thread and our nice weather, and the fact that the BF is having teeth issues so we have to have different meals anyway.... Sole this time - delish fish! haven't been doing much other WW cooking, emboldened (stupidly) so by the fact that i only gained 1.4 lbs back on my eating extravaganza in Bolivia. I told the WW weigh-in lady that i was seriously as happy as if she'd told me i LOST while down there. But I've been eating a LOT of fruit, since it's all coming in right now. Gotta get back to cooking, tho, and the gym. Family and friend dinners are conspiring against that happening until Tuesday tho....

                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      this week will be bad for me - started off with a big indian dinner on Saturday after WI followed by gelato....then the next day, we were in baltimore and I had chicken and waffles - A-MA-ZING...cheddar jalapeno waffles...honey peppadew butter. YUM.

                                                                                                                                                                                                                                                      I figure if the week is a gain, the food was worth it :)

                                                                                                                                                                                                                                                      I'm in a cooking rut, though - anyone have any good cookbooks for WW (that aren't WW!)? Or some summer staples? I'm sort of over the dishes I added lately because I've made them so often!

                                                                                                                                                                                                                                                      1. re: Jeserf

                                                                                                                                                                                                                                                        Haven't found cookbooks, but on-line www.skinnytaste.com and emilybites.com have some really good recipes that include points.

                                                                                                                                                                                                                                                        1. re: chicgail

                                                                                                                                                                                                                                                          I use skinnytaste all the time, but it's not updated enough to provide a stream of new recipes for us - we don't eat meat/seafood or use a crockpot so a lot of the recipes are out (though many can be edited and used to tofu. I'll check out emilybites though!

                                                                                                                                                                                                                                                        2. re: Jeserf

                                                                                                                                                                                                                                                          I don't pay for WW so I count calories, not points, via an app on my phone (My Fitness Pal-free and has been great!) but am still in the same boat as everyone else. I have been leaning heavily lately on recipes from the EatingWell.com website (they also have cookbooks). All of the recipes use whole, real ingredients and list the nutrition information for everything, so I think you can convert that to points, right? I haven't had a miss from their recipe collection yet.

                                                                                                                                                                                                                                                      2. I haven't made much lately that's worthy of mentioning here, but I hope to change all that tonight.

                                                                                                                                                                                                                                                        Two bone-in chicken breasts got slathered with an herb marinade yesterday (oregano, rosemary, sage, cilantro, some espelette chile, green garlic, juice of one lime, olive oil, s&p, and a good dollop of dijon, all whizzed in the food processor) and tonight I will grill them outside.

                                                                                                                                                                                                                                                        long with, I plan on some nice arugula that I need to harvest from the garden, wedges of beefsteak and heirloom tomatoes (finally, some local and organic ones, hope they are good), corn cut off the cob, diced spring onion and torn basil. Dressed with a simple sherry vinaigrette this should all make a tasty salad underneath the chicken. If I feel like a little bulk, I'll add a scoop of bulgur.

                                                                                                                                                                                                                                                        I am trying on pieces of my old wardrobe every other day or so. It's so exciting to think I'll get to wear some of it soon! It's taking me longer than I thought it would to lose what will be in total 23 pounds (if my older body lets me, anyway), but I'm kind of ok with that. This lifestyle isn't so hard, what with my nightly glass of wine and free reign more or less on special occasions. I'm sure my workouts are a big part of the 16 lbs I've shed so far though. They keep me sane too.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                                          so awesome Rabaja. i've been doing really slow, too. Bolivian feasting, haven't worked out in a month, semi-back on the WW wagon, but all-in-all feeling ok. it's good to make it an easy, workable lifestyle thing.

                                                                                                                                                                                                                                                        2. The bulgur with feta and mint in the WW weekly two weeks ago was yummy. I added diced tomatoes.

                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                          1. re: Laura N

                                                                                                                                                                                                                                                            Thanks for mentioning this. I love bulgur, and happen to have mint and feta on hand tonight. This could be dinner.

                                                                                                                                                                                                                                                            What's everyone doing for the 4th?

                                                                                                                                                                                                                                                            I'm having houseguests who expect tasty treats, but I'm truing to be sensible.

                                                                                                                                                                                                                                                            There will probably be pulled pork and fresh rolls with pickled onions, but I'm thinking of using the pork shoulder blade cut Gina reccomends on Skinny taste for the kailuah pork. Not sure how much difference it will make, but she says it's leaner.

                                                                                                                                                                                                                                                            I will also bbq some bone-in chicken thighs, which will be a better choice than the fried chicken I was thinking of making.

                                                                                                                                                                                                                                                            Fresh corn is a given and I'd like to serve a tomato and basil salad, maybe with sliced cukes and a good drizzle of vinegar.

                                                                                                                                                                                                                                                            Dessert will be strawberry cake, which is fine because I think I can resist it (Saveurs recipe from two months ago), I'm not so sure all the adult beverages will be as easy to say no to. ;)
                                                                                                                                                                                                                                                            I know someone is going to want a macaroni salad, trying to think of a better choice that would please a 15 year old.

                                                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                                                              white wine spritzers with more spritz than wine might help with the adult bevvy temptation :)

                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                That is an excellent suggestion, thank you!
                                                                                                                                                                                                                                                                In this heat, it'll go down better too, I imagine.

                                                                                                                                                                                                                                                              2. re: rabaja

                                                                                                                                                                                                                                                                What's a good substitute for the mint in the tabbouleh ? I'm not a big fan of mint

                                                                                                                                                                                                                                                                1. re: scunge

                                                                                                                                                                                                                                                                  You might try parsley. That's often used in tabbouleh.

                                                                                                                                                                                                                                                              3. Weight Watcher Italian Turkey Burgers, bunless, with a single potato which the BF made into shoestring fries. Giardaniera.

                                                                                                                                                                                                                                                                1. I've had the flu all week and am returning to the land of the living. That was great for weight loss but since my appetite returned I've only interested in that jar of homemade nutella in my fridge, alas. We are currently sipping fresh squeezed grapefruit juice with gin and soda water (!!) Dinner will be cold salad of Turkish wheat, a can of beans, carrot, cucumber and green beans.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: relizabeth

                                                                                                                                                                                                                                                                    Tonight I am making more japchae, with the sweet potato starch noodles I got a couple of weeks ago at Ranch 99. I have carrots and zucchini from the farmstand and I figure I can use up all the various veg already in the fridge. Oyster mushrooms, spring onions, green garlic...maybe some cucumber once it comes off the heat.
                                                                                                                                                                                                                                                                    To go with, we will grill chicken thighs which I need to get marinating in some kind of teriyaki, I think. Can you say Soy-Vai? Taking the easy way out with this one, and I think it will be a fairly easy and lightish meal.
                                                                                                                                                                                                                                                                    For tomorrow we will feature pork in all of it's many glories. Pulled, baby backs, and bacon. They are old friends I haven't seen in a while. Gonna pull out my soft pants. :)

                                                                                                                                                                                                                                                                  2. Just finished a yummy grilled beef Vietnamese salad with lots of fresh herbs and veggies. Yum.

                                                                                                                                                                                                                                                                    1. Returning to this thread after a bit of a hiatus...I'm continuing to lose but with traveling for work and vacation it is not as fast as I would like. Still, down almost 42 pounds since February!

                                                                                                                                                                                                                                                                      Today's dinner was a simple pork "schwarma" recipe from Cooking Light, served with whole wheat pita, diced red onion, cucumber, grape tomatoes and a tahini sauce made with Greek yogurt, garlic and lots of lemon juice. Golden melon for dessert. Nice simple meal on a sweltering summer day.

                                                                                                                                                                                                                                                                      1. Apparently not cooking the things I should be........was up 3.4 lbs at Saturday's weigh in!! Yikes! I have been slacking a bit, not tracking the way I should be and went out to eat for all 3 meals on the 4th, plus a couple of cookouts and a birthday party over the last weekend. I was pretty good during the week. One think I have been making (not cooking, but making) is gazpacho, which as close as I can figure has 1 point per serving. And is refreshing and delicious. I've also been making a lot of fruit salads and green salads with grilled chicken. I'm feeling a little discouraged. I have lost and gained the same 5 pounds like 6 times now....which is pretty frustaing. I am currently about 7 pounds from my goal, and just can not seem to get there. I have lost a total of 24. something pounds since last November, and am really getting tired of the whole thing, but don''t want to quit when I am so close to my goal.......I have developed some better eating and exercising habits, and am glad of that. I will see how the next week goes

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                                                                                                                          I feel you sunflwrsdh, I've been feeling the same way, especially after indulging three nights in a row over the fourth. -I tried to cook relatively healthy food, but it's so easy for me to eat too much and have an extra beverage when there is company around who live to eat. What, I need new friends? No, just more self control.
                                                                                                                                                                                                                                                                          I'm down 18ish pounds since March, and have 7 more to go. I got a renewed sense of motivation after making a date with a real-live boy, just gotta get it back on a daily basis, and for MYSELF.
                                                                                                                                                                                                                                                                          Looking forward to tomorrows morning workout and staying on track all week. I just may have a second date on Friday...wait, for myself, doing this for myself...;)
                                                                                                                                                                                                                                                                          I'm mostly joking, btw. This experience has made me happier, more at peace and more positive, man in my life or not.

                                                                                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                                                                                            Thanks Rabaja! And good for you with the possible second date, but you really are doing the better health thing for yourself! Some days are easier than others to get it back, aren't they? I completely agree with you about the total experience,,,it has been a very positive and uplifting one!

                                                                                                                                                                                                                                                                        2. Not doing GREAT lately - husband's deployment got moved up....so stressing a lot to say the least. I've decided just to enjoy the time I have left with him and deal with the ramifications later. It's not a huge deal. It's also FAR too hot here - two days without the gym after work because I can't stomach the walk to the gym itself. it's bad.

                                                                                                                                                                                                                                                                          but, down 42.4 total so far. Wish I were at least at 45, but not too bad for just over 6 months.

                                                                                                                                                                                                                                                                          1. Hi Friends:
                                                                                                                                                                                                                                                                            How is everyone's summer WW'ing going...?

                                                                                                                                                                                                                                                                            I'm still at 40lb loss....I didn't weigh in this week. It's the week husband leaves for Afghanistan and between travel, treats, meals with friends/family before he goes, it's not worth it! I've decided just to moderate my intake and throw myself back in to it full speed when he heads out this week. It's ok if I've gained because it won't take long to lose it and I'd rather enjoy REAL ice cream with him than not.

                                                                                                                                                                                                                                                                            How's everyone else doing? There have been some decent-looking recipes on the WW site and in the weeklies...anyone try any? Today they have an asian slaw that looks like a great side to serve some marinated tofu with.

                                                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                                                            1. re: Jeserf

                                                                                                                                                                                                                                                                              Jeserf - congratulations on your keeping off those pounds - 40 lbs is fantastic! everyone's weight loss - and maintenance of - here is also amazingly inspiring. when you're down to the last 5-10 lbs, it's always the hardest. and Jeserf, you enjoy that ice cream with your man, and all the best wishes to him for a safe, very rapid return!

                                                                                                                                                                                                                                                                              as for me, i've not been to a meeting in about 5 weeks, and hadn't worked out in 7 weeks until last night. had a trip to south america in between all that, during which i only gained back 2 lbs., so i was thrilled. i was sick before and after the trip so that was my excuse to not work out... i've gotten back to monitoring my points but not as stringently as i could or should. but i'm determined to keep going. starting up the work-outs again will totally motivate me. i've been making lunches for work lately, mostly couscous salads with chopped veggies, in a dijon vinaigrette, and maybe a teaspoon of pine nuts which spread out for several meals totals about 6 pts. for a lunch. I've also made some sandwich concoctions using 2 tbs. of liverwurst (2 pts and i LOVE the stuff) with plenty of veggies - basil, jalapenos, lettuce, etc. on toast, that are very satisfying and again only equal about 6 pts. breakfasts have been a lot of watermelon - just loving the summer fruits! i've been a little loosey-goosey with dinners, but still trying to keep portions under control. i will probably go get weighed next week and get fully back on the wagon.

                                                                                                                                                                                                                                                                              Here's to all of us! Don't give up - think how wonderful it will be once we reach goal!

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                the WORST is going back to working out! It's like "it only takes THAT long to lose strength?!"

                                                                                                                                                                                                                                                                                I'd like to lose 30 more lbs while my hubby is gone - and I can definitely do it. I'm trying to lose enough so when it's time to start a family, my doctor doesn't tell me that I have to lose weight to do it healthily. I havent been to the gym with a trainer in almost 2 weeks and I'm dreading today when I go back!!!

                                                                                                                                                                                                                                                                              2. re: Jeserf

                                                                                                                                                                                                                                                                                all I can say lately is UGH! I'm up about 8 lbs... maybe more after a family-reunion weekend... between switching jobs, the hour plus commute and total exhaustion, it's just.too.much to worry about my portions. I'm still cooking "the good stuff"... we're especially addicted lately to Gina's turkey meatballs, which I cook in a locally made jarred sauce called Alessio's. it's fantastic. no artificial ANYTHING, low fat, local. yum. (www.alessios.com


                                                                                                                                                                                                                                                                                I'm pretty sure I'm going to have to pay for my July (and August) weigh ins... which bums me out, but life happens, right?

                                                                                                                                                                                                                                                                                In other news, did you see Gina's recipe for peanut butter banana muffins? omgoodness I have to make those. I've never used better than peanut butter, but will be near trader joe's next week and will get some.

                                                                                                                                                                                                                                                                                1. re: jujuthomas

                                                                                                                                                                                                                                                                                  Better Than PB is a LITTLE too sweet for me...but that might be good because you use less? I enjoy it on english muffins - and you have to use it on warm bread because it's very thick (warm helps to melt it and spread it). However, it's WODERFUL in the WW senagalese stew. I love that dish - it's SO good.

                                                                                                                                                                                                                                                                                  1. re: Jeserf

                                                                                                                                                                                                                                                                                    Senagalese stew - is that on the ww site? I'll have to look it up. If I'm going to buy better than pb, i want some ways to use it! :)

                                                                                                                                                                                                                                                                                    1. re: jujuthomas

                                                                                                                                                                                                                                                                                      yes - it's on there....it's sweet potato and peanut butter, I think. It's REALLY good - the only change I make is adding more heat (hot peppers usually). It's actually even better the next day and it smells amazing when being made (ginger, peanut butter, warm...).

                                                                                                                                                                                                                                                                                      But it's a bit too hot here for that dish right now!

                                                                                                                                                                                                                                                                              3. Lot's of salmon, a ton of chicken and mostly all veggies and salads these days. I've gotten better about having a bite of something decadent, not a serving.

                                                                                                                                                                                                                                                                                Yesterday marked my return to my SF gig, so we'll see how long I can resist all the snacky-snax everyone seems to bring in. No wonder pro-cooks are so heavy, we are gluttons!

                                                                                                                                                                                                                                                                                This morning my scale said I was a pound under goal. I am super excited about that, but of course I had to immediately reset my goal to five pounds less.

                                                                                                                                                                                                                                                                                My old clothes don't fit, and dammit, I wanna wear them!

                                                                                                                                                                                                                                                                                I think my loss these last two weeks has been the result of a mixture of will-power, nerves and a teeny broken heart (teeny I said, really teeny). Wthell, I'll take it.

                                                                                                                                                                                                                                                                                I have been distracting my heart with a case of Hatch green chiles. I've roasted and peeled half so far, and will do the rest this weekend. My freezer will hold the key to delicious pork stew and posole all winter long! This case was labeled HOT, something I didn't see until I had them home. I hope to get a case of MED too. They are really delicious.

                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                                  congrats on the continuing loss, rabaja, no matter how it came about!

                                                                                                                                                                                                                                                                                  somehow with all the fresh fruit and veg we ate all summer, i managed to gain 6lbs. I'm blaming it on total exhaustion from a 1+hour commute each way. I'm hoping to get permission to work from home some, otherwise I will have to find a new job.

                                                                                                                                                                                                                                                                                  last night's dinner was turkey meatballs from Gina's Skinnytaste.com, cooked in a lovely local marinara we discovered at our grocery store over the summer! it's SO good. of course I was out of the hig protein/low carb pasta I usually use, had to cook the cheap stuff - didn't realize until I was ready to drop the pasta, lol.
                                                                                                                                                                                                                                                                                  OH, and for hurricane Irene provisions I tried skinnytaste.com's chocolate chocolate chip banana muffins - AWESOME. I also love the peanut butter banana muffins. SO good.

                                                                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                                                                    rabaya, congratulations! i've NEVER been AT goal, much less under! that's fantastic, and just the kick in the pants i needed to get serious again.

                                                                                                                                                                                                                                                                                    broken heartage, teeny or not, just like the stomach flu, should be good for SOMETHING. sorry it had to happen that way, but good if the result means you're feeling better about yourself for the next, smarter, more worthy contestant.

                                                                                                                                                                                                                                                                                    i've yet to see the mysterious hatch chilies everyone raves about. i'm going to keep an eye out for them.

                                                                                                                                                                                                                                                                                    no cooking at all for me this week, and no workouts either. been busy prepping/cleaning/painting/fixing a house for my dad, besides regular work, so food has been all in the fast and bad-for-me category. no excuses, tho, gotta get back to it!

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      "the next, smarter, more worthy contestant."
                                                                                                                                                                                                                                                                                      Thank you MC, that's going to be my mantra all weekend. It's just perfect. xo.

                                                                                                                                                                                                                                                                                    2. re: rabaja

                                                                                                                                                                                                                                                                                      Hi, I'm glad this thread has become active again. Congratulations on meeting your goal! That is wonderful! sorry about the teeny broken heart, hope it heals soon:)
                                                                                                                                                                                                                                                                                      I remain within 10 lbs of my goal, and continue to go p and down and up and down again. I wax and wane in my level of committment. I'm still a member and still weigh in regularly, but have slowed way down in terrms of tracking, and sticking to the plan, etc. I have made and maintained a lot of lifestyle changes, such as portion control and estimating how many points are in something and whether or not its worth it, but I really need to get re-motivated and get back on track. I know I can achieve this goal, it will just take a renewed effort. So, I;m even happier to see this thread active again, because I find the support and ideas so very helpful and motivating:)
                                                                                                                                                                                                                                                                                      I have about 8 raspberry viniagrette marinated grilled chicken breasts in the fridge that I need to use up, and am trying to come up with a healthy idea for what to do with them. Am also thinking about some muffins and something with apples.

                                                                                                                                                                                                                                                                                    3. Should we start a "part 4" for the back to school season? That was this week's topic, after all! Who starts them....?

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: Jeserf

                                                                                                                                                                                                                                                                                        We should. My skills in starting one are seriously limited, though. Anyone?

                                                                                                                                                                                                                                                                                        1. re: Jeserf

                                                                                                                                                                                                                                                                                          Please do! It will help us to rally and share once again!

                                                                                                                                                                                                                                                                                        2. ok WW foodies, you asked for it, you got it. new thread here: http://chowhound.chow.com/topics/806541

                                                                                                                                                                                                                                                                                          if the Mods would please label this thread "Old".... thank you.