WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 4
- mariacarmen Sep 11, 2011 01:26 AM
Done! well, here we are again, whether we're trying to get remotivated, or meeting our goals, we all want to eat well but get healthy & trim doing it. I've started this new thread as a talisman for myself - need to get back on track! Let's hear what you're cooking that's smart, points friendly, and delicious....
Nice to post to this thread again, I've missed it. I seem to make the same three things, which I don't bother posting. Ratatouille and eggs, ratatouille and chicken breast, larb, boca burger, rinse and repeat. Maybe the cooler weather will inspire me to mix it up a bit.
Tonight I have a bounty of vegetables left over from a work event. I mean a BOUNTY: sauteed onions, chanterelles, blanched chard, summer squash, confit tomatoes, herbs up the wazoo...too much for me to remember it all.
I am thinking I will make a nice big tian to have on hand all week. A layer of onion, tomato, chard, roasted eggplant, thinly sliced squash and lots of herbs, just a smidge of olive oil. Covered, it cooks in the oven for an hour or more, until it all melts together in a lovely way. I could eat this everyday, and hope to during the end of the summer.
To go with, I will slow roast a piece of wild salmon. I did this last week and it was so darn easy. I snagged a couple of fig leaves off my neighbors tree (shhh, I'll bring them cookies!) and lined a cazuela with them. The fish got salt and pepper and a little rub of oil. Put it on top of the leaves and into a 250F oven for about 25 minutes. It was a good size piece, the time varies and you just have to watch it. You want that almost raw, but not really quality.
It's so moist this way, and the leaves impart this great aroma.
That's my Sunday Supper. A martini may appear as well, it's been sooooooo long since I've had a martini.
Oh, and I have a dozen oysters to get me started, too. The Italian doesn't know what he's missing, the big bozo.
Thank you, mariacarmen:) For starting the new thread! Today I grocery shopped, and still need to run out to the farm stand for melons and tomatoes and red peppers. After I get back, I will be making: Copycat" Olive Garden " pasta e fagioli,( 3 points plus) and a couple of home made pizzas,( about 5 points plus a slice) and possibly a peach and plum claflouti-like dessert from skinnytaste (3 points plus) I've made that twice before, once with berries and once with peaches, and it is really quick to make and very good. Will be glad to post any recipes that anyone would like.
Thank you for starting part 4!!!
As of yesterday (I'm a Saturday weigh in gal) I am down 50.4. My husband has left for Afghanistan so I have been focusing on....well, I don't know what! Time goes by so fast - I wake up, an suddenly it's Sunday and I have to get ready to go back to work!
Today, I am making white bean and vegetable soup, based on what's in the Points Plus cook book - just chopped up mirepoix, peppers, bay leaf, 2 cans of white beans and broth. I bought some fresh rainbow chard at the farmers market, so at the end, I am going to stir in strips of it. I've never made this before, so I will report back. Based on the WWPP cook book, I am estimating 6 points per cup.
Also, I am making lemon herb barley with peas - also from the WWPP cook book. Lemon juice/zest, parsley, basil, barley, peas....it sounds like a great side dish to have available through the week and the cook book says 3 points per 2/3 cup. With my dinner tonight, because I earned so many APs, I'm going to mix in some lite feta.
I went to Trader Joes today and got some GREAT PP friendly finds - individual bags of lite kettle corn (3), fiber fruit leather (1), and a few other things.
ETA: I also bought what is probably the last farmers market peach today, so I think I'm going to saute it in a little butter, add some brown sugar splenda, and top with crushed amaretti cookies for a dessert. I have no frozen yogurt to top it with, unfortunately:(
Jes, your white bean veg soup sounds delish!
Last night I made a 1 pot recipe - my sister gave it to me and uses it to make "burritos", I like it by itself tho...
1 pckg ground turkey browned
taco seasoning - 1 packet store bought or equiv amt home made
1 cup salsa
1 can black beans
1 can corn
2 cups water or broth
bring to a boil and add 2 cups quick cooking rice. cover and simmer until the rice is cooked through, 15-20 min. I have not figured out the ppv for this recipe. (bad juju!)
dh had this on a low carb wrap with some fajita veggies we made him on saturday. it's very tasty.
hm, that sounds good - I think for it to fill a wrap, it might have to be less moist for me (maybe cut back on the salsa) otherwise it is basically a turkey chili, right?
I've been making chicken sausage and grilled veggies (no added oil, so 3-4 PP per sausage and 0 for the veggies) and topping it with what I call "southwestern slaw" in a tortilla for dinner often - it's delicious.
I take the leftover slaw and add black beans to it and have it for lunch at work.
Southwestern slaw - I am figuring 2PP per cup.
-1 bag of shredded cabbage (or fresh if you want, I think they're 16 oz)
- 1-2 jalapenos peppers, diced
- 1/2 red or orange bell pepper, julliened
- 1 cup corn (fresh is good, the roased corn from TJ is good too)
- 1/2 cup packed cilantro, chopped
- onions to taste (red is beautiful in this, and green onions are great, too - mix 'em up if you want).
- 1 TSP (or more to taste) ground chipotle
- juice of 2 limes
- container of Chobani plain FF, thinned with lime juice from above
- salt and pepper to taste
combine everything and toss with dressing to coat...lasts well in the fridge and does not get soggy.
GREAT on top of taco filling - I've been having this, the sausage/veggie mix, 100 cal pack of guacamole in the low carb tortillas for a great dinner.
the barley was REALLY good. I just cooked up the barley with a bay leaf, strained it, and made a dressing of 2 juiced lemons, a little grainy mustard, a little oil, salt and pepper and the herbs. Tossed the hot barley in it with the defrosted peas, and it was excellent. I added light feta to it with my dinner last night and it was an excellent side dish. I highly recommend.
I served it with roasted farmers market fresh tomatoes and some grilled chicken (I bought it pre-grilled at trader joes, huge time saver for me, and keeps the heat/smells out of my apartment this way). Served it on top of the barley and feta. WW roll on the side. VERY filling and yummy.
I think the barley would also be good if you made it a little more "wet" (don't drain it as well) and stir in some parmesean cheese for a risotto style side.
50.4 pounds is wonderful! Good for you! Both your white bean and vegetable soup and your herb barley peas sound good, although I might use brown rice instead of barley....have tried to like barley, and haven't yet succeeded!
I try to do a lot of stuff on the weekend too, ahead for meals during the week. I find if it's easier to stay on plan if my food is already to grab and go. So I usually have a bowl of cut up melon (one each of watermelon and cantelope.) for now, while they are in season, and a bowl of lettuce ready to throw in a salad...I like to use several different types of lettuce, so I mix them together...we have our own growing in window boxes ( we staggered plantings of it and have had it most of the summer) and I also buy small heads of 4 different kinds of artisanal lettuce at BJ's ( which is sort of like Costco or Sam's club) I buy large economy sized packages of boneless skinless chicken breasts at Walmart for $1.88/lb, and we have been marinating and grilling those ahead as well. They are great to chop p and thow in a salad. I also try to make some kind of main dish that is easy to just heat up. This week it was pasta e fagioli,,, last week it was stuffed peppers and eggplant parmiagiana, and I have been making my own sauce from fresh tomatoes, and I often make a fruit dessert on the weekend as well.
I love having the fruit ready to go too. My 3-year-old grandson started going to a new day care provider last week, and he now brings his lunch and snacks, and we often pack our meals for the next day together, which is fun. He absolutely loves the cut up melons.
I'm procrastinating tonight, because I did something to my lower back and it hurts, so I'm even happier that everything is all set to throw together in the morning! I usually bring breakfast and lunch to work; I make a pot of steel cut oats about once a week and scoop 1/2 cup of that into a container, I usually add a piece of fruit to that...either a cut up apple or banana or peach or some berries. Sometimes I switch to a whole grain low fat frozen waffle, with a teaspoon of my home made jam. For lunch, I usually have tossed salad, made with the lettuce I mentioned earlier, some matchstick carrots, cucumbers, and 3 ounces of cut up grilled chicken breast. I also have started adding different toppers to keep the salads interesting ( because I was starting to get tired of them and needed variety) . Tomorrow I'm adding some fresh raspberries and 1 oz goat cheese, and about 1 tbsp of glazed pecans. My grilled chicken was marinated in a raspberry walnut lite salad dressing, and I will also use that to dress the salad. The toppers add a few points to the salad, but if it keeps me eating healthy foods, it is worth it to me ( and the amount of cheese and nuts I add makes a total of like 4 points, I think, so with the chicken, it is like 7 points for lunch, not bad!)
thank you, Mariacarmen. I'm fine - not many wives get 8 months to do nothing but focus on themselves! I worry a lot more about my friend, whose husband is gone for the first time, works fill time, has a three year old and one on the way (due while her husband is still away). She mentioned that she had a hard time putting a balanced meal together for them, so we're going to meet at a local Dutch market we've never been to - they have roasted chickens, pot pies, etc that are ready to go. So that'll help her and I love Dutch markets!
I just made a really filling fritatta for breakfast and thought I'd share. I sauteed vidalia onion with a summer squash in olive oil spray. Added some chopped, blanched chard and a spoonful of confit tomatoes. when this got cooked down and a little browned I crumbled 3/4 oz feta (real cheese, it's strong, so I don't use much and just like having the good stuff) on top and then pitched in three egg whites. Salt and pepper and turned the heat down to let the egg cook gently.
I know many don't like egg white omelettes, fritatta, etc., I happen to genuinely enjoy egg whites, but you could always use one egg and two whites.
This was so filling and good after my morning workout class, and will probably take me through mid-afternoon, along with a banana.
All in all, I think it was 4 points, what with the cheese, and a little oil in the tomatoes I used.
That frittata does sound really good. I make a lot of southwestern style omelettes, with the southwestern egg beaters, I saute some onions and peppers, then add the egg beaters, some pico di gallo and 1/4 cup of reduced fat Mexican cheese. Top with more pico di gallo and a teaspoon of fat free sour cream.