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Weight Watchers Foodies - It's Too Hot To Eat Anyway Edition - July and August 2013 [OLD]

With the summer well underway, the season for fresh, delicious, and points-friendly foods is upon us. I, for one, have been on a roll lately (almost 5 lbs more gone in the last 2 weeks!), and am planning on making some real headway in this season of light eating.

How is the bounty of fresh summer fruits and vegetables keeping you on track?

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  1. Wow! Congrats on your -5 lbs!

    We're in the "greens" phase of the growing season, so lots of spinach and lettuce for me this week. I like spinach because it's easy to just toss a handful into some pasty or eggs or whatever. Lettuce, not so much, since to me that just means "salad."

    I suppose I'm open to non-salad lettuce ideas if anyone has a brilliant one to share...

    ~TDQ

    3 Replies
    1. re: The Dairy Queen

      What about making a spinach pesto, which you can then use to top chicken or add to pasta (I can't remember if you eat pasta, I think you said you go grain free though?).

      What kind of lettuce is it? Could you make wraps with it? These are very good: http://bevcooks.com/2013/02/chipotle-... I had them w/ tortillas because frankly, I needed the extra calories, that's how low cal they were! I would think stuff like zucchini or summer squash would be good in it too.

      1. re: juliejulez

        Oooh! Wraps are always a good idea.

        Pasta is okay for me, as long as it's whole wheat or soba noodles. And whole grains (quinoa, barley, farro, etc.) are okay, too. I don't have to track or count those on SFT.

        ~TDQ

      2. re: The Dairy Queen

        I second the lettuce wrap idea! I've also made pesto with everything from spinach to arugula. Have you tried grilling romaine hearts in your salads? They really enhance the flavor and make it feel more hearty/less "salady." Iceberg also stir fries really well!

      3. Good work on the 5lbs, especially with all that deliciousness going on at your house that I see on the WFD threads!

        We are just now getting our fresh local veggies here... the farm store near my house had their season opening on Friday. Not too much to pick from yet! I've been loving corn on the cob with just a bit of chile lime butter, it's my go-to starch side anytime I grill.

        6 Replies
        1. re: juliejulez

          We've been feasting on corn a lot, and I find that I don't miss butter at all -- it's been that good! And I am getting a lot of mileage out of the left-over corn as well. We have corn salad with our dinner -- and I make it extra spicy with finely chopped serranos -- and then I've been eating those leftovers with some tuna for lunch.

          1. re: roxlet

            Very envious of your fresh corn! Local corn is nowhere close to ready where I am. It's only "Knee high by the 4th of July" and that's in a normal year, not a year like this one where we've had an extended winter.

            Do you have local tomatoes yet? There's a really nice Fresh Corn Polenta with Sauteed Cherry Tomatoes recipe in Flexitarian Table that is very plan friendly.

            ~TDQ

            1. re: The Dairy Queen

              No, no local tomatoes yet. We have some plants, and the tomatoes that are set are green. This year, we also put bush tomato plants in the planters in front of our house. We get scorching late afternoon sun, and everything else I've tried there has turned to ashes.

              1. re: roxlet

                Soon, hopefully! Thankfully you have the splendid corn in the meantime!

                ~TDQ

              2. re: The Dairy Queen

                Me neither, with the corn. I don't eat it much but when I do a roasted cob is great sprinkled with pepper and maybe a bit of smoked paprika.

                1. re: fldhkybnva

                  I've got some in the fridge (leftovers) right now that we grilled earlier in the week. Paprika is a good idea~

                  ~TDQ

          2. I grilled some chicken thighs last night, and made a super easy teriyaki glaze using teriyaki sauce, finely chopped ginger, finely chopped garlic, a little rice wine and a tsp of cornstarch. After the chicken was cooked, I put about a half teaspoon of glaze on each piece of chicken. It was super flavorful, and since I "cooked" the glaze in the microwave and used the rice cooker to make the rice, I didn't have to turn on the stove!

            2 Replies
            1. re: roxlet

              Great idea Roxlet. Did I read you correctly that your next weigh in is tomorrow? On a holiday? The horror!

              Ugh, I was bad and gave in to a Wendy's craving for lunch. Got the 1/4 pounder w/cheese and a small fry. Luckily I didn't eat all of the fries.

              Dinner will be much better as I'm planning of beef fajitas and will try out Ellie Krieger's refried bean recipe.

              1. re: ludmilasdaughter

                No, no weigh in tomorrow, and I'm actually disappointed since I usually allow myself a little leeway after weigh in. We have no really July 4th plans anyway, and our son is babysitting at the beach, so it shoudn't be too much of a problem to stay on program for one more day.

            2. It's been a rocky ride at ww the last few weeks. My husband brought not one, not two, but THREE huge bags of chips from Costco in the house, and Doritos among them. I am powerless, so given that and several other indulgences, I found myself up 2.6 lbs last week, but managed to get rid of 1.6 this week. Arrrgh. It's so frustrating. Anyway, I'm back on track, and I had a conversation with my husband about buying little bags of chips instead, so if I want some, it's easier to track.

              Tonight I'm making turkey meatballs mixed with lots of chopped cilantro and scallions dropped into a simmering potful of Maya Kaimal's Vindaloo sauce. I love this stuff, and it makes such a great meal. I will throw some cooked haricotes verts in at the last moment, and with some basmati rice, that will be dinner. Getting a little tired of everything grilled, I'm not going to lie!

              No one has posted for a while -- what's going on with all y'all?

              17 Replies
              1. re: roxlet

                My meals have been kind of boring. Low calorie, but boring.

                I did have a decent one last night, as a result of freezer diving. I pulled out the turkey meatballs I made from skinnytaste a few weeks ago: http://www.skinnytaste.com/2010/01/as... but was worried that throwing them in the microwave would dry them out, so I took the asian bbq sauce from here: http://www.dinneralovestory.com/eatin... and coated the meatballs with that. It turned out pretty delicious and the meatballs stayed moist. 4 of the meatballs are 257 calories, the sauce was only 49 calories (6 servings from the recipe since not much was needed). Veggie was snap peas and carrots that I stir fried in an easy sauce of soy sauce, a bit of sesame oil, and sriracha. That was 90 calories.

                1. re: juliejulez

                  Sounds like a cousin of my meal!

                  1. re: roxlet

                    Pretty much! After having them that way I think I'll make them originally that way next time. The BBQ sauce has way more flavor than the sauce from skinnytaste.

                  2. re: juliejulez

                    Julie - how much sauce would you say the bbq recipe makes? We really like the skinnytaste recipe, but felt it could use more sauce. I was thinking about making it again soon, but after reading your post I'm thinking about making the sauce you are suggesting.

                    1. re: ludmilasdaughter

                      I would say 6 servings if you make the whole thing and use a brush to put it on the meatballs. Probably more like 4 if you really lay it on thick with a spoon.

                      1. re: juliejulez

                        Thanks. I'll give it a try.

                  3. re: roxlet

                    I assumed I was the only one who struggled to avoid my husband's stash of potato chips. :( They are SO HIGH in points and you just don't feel satisfied with having just a couple. I've been trying to have popcorn whenever he had chips, but the popcorn takes a little more time which means I need more willpower...

                    ~TDQ

                    1. re: The Dairy Queen

                      I found some tortilla chips that are only 60 calories for 1oz. Not sure how that would calculate into points. They are La Favorita brand. They're locally made here in CO, so I'm not sure how far reaching they are nationally but they're in all the stores here. Not quite the same as potato chips but might be a good sub.

                      1. re: The Dairy Queen

                        Chips were, have been, and always will be a danger food for me. Crunchy and salty do it for me more than sweet.

                        1. re: roxlet

                          Savory is the bane of my existence. I could resist a piece of cake, but put a bowl of Pringles sour cream and onion chips in front of me and I'm powerless.

                          1. re: ludmilasdaughter

                            Forget Pringles! What about chips and onion dip? I could have that for dinner!

                            1. re: roxlet

                              Oye, same here. Ruffles and onion dip are my nemesis.

                              1. re: juliejulez

                                And just a happy bag of Fritos.

                                1. re: roxlet

                                  Not Fritos, CHEETOS!

                                  ~TDQ

                                  1. re: The Dairy Queen

                                    Groan. Those too. In sum, salty snacks.

                              2. re: roxlet

                                Oh my! Pass me the chips and dip!

                              3. re: ludmilasdaughter

                                Me too, I rarely if ever want sweets but savory I'm all about it.

                        2. The other thing I have been feasting on is watermelon! For some reason, it fills me up more than any other melon or fruit, and it's so good now.

                          1. nice work!!!

                            bittman's barley salad with cucumber, dill, and yogurt. not dietetic but like 3 points a cup. it's so good.

                            lots of gazpacho and corn and corn salad

                            gardiniera

                            chicken sausage with peppers and onions

                            shrimp

                            buffalo chix quesadilla

                            peaches day and night

                            13 Replies
                            1. re: eLizard

                              I'm with you on the peaches too!

                              1. re: eLizard

                                Oh! That Bittman salad is indeed dietetic if you follow Simply Filling Technique/core and you use nonfat yogurt. Actually, I prefer use my WPA's and AP's to upgrade to lowfat yogurt. Or, really what I do to be honest and totally not WW approved, is count points for the difference in points between nonfat yogurt (which is a power food and which is not limited if you're following SFT) and lowfat yogurt. As I said, that's not how WW says to do it, but I think lowfat yogurt is better for you than nonfat because it doesn't need all of the stabilizers etc.

                                Thanks for the tip.

                                http://markbittman.com/recipe/barley-...

                                ~TDQ

                                1. re: The Dairy Queen

                                  i use no fat yogurt and sometimes i omit the evoo.

                                  1. re: eLizard

                                    Good to know!

                                    ~TDQ

                                  2. re: The Dairy Queen

                                    I just made this. It's super! I used a combo of dill and parsley.

                                    1. re: roxlet

                                      i live off this in the summer

                                      1. re: eLizard

                                        I had it for lunch today! The recipe makes quite a lot. I would halve it next time, I think.

                                        1. re: roxlet

                                          i'm dying to try the barley in the pressure cooker. would REALLY speed things up, methinks.

                                          1. re: eLizard

                                            I guess so, but it only took about 20 minutes or so anyway...

                                            1. re: roxlet

                                              omigosh, i simmer the barley for upwards of 45 minutes. and it's still al dente.

                                              1. re: eLizard

                                                Pearled barley?

                                                ~TDQ

                                              2. re: roxlet

                                                Agreed. I tried this yesterday and cooked up only 1 cup of barley and thought it wasn't enough, because I'd surely want enough for leftovers etc, but it seemed to cook so quickly that I went ahead and cooked up another cup. It cools really fast, too.

                                                But, I totally botched this recipe. I stopped by the grocery store on my way home for barley and cukes: I thought I had yogurt at home and didn't buy. But, I realized I didn't. And then I decided since I was going to double the recipe, which meant I'd need more cukes and could get some yogurt then. So, I got the yogurt, but forgot the cukes. I used some chopped up snap peas instead, which was fine, but I think it would be better with all cukes as written, instead of half cukes and half snap peas.

                                                I used parsley and low-fat Greek yogurt. I think I'd actually prefer regular yogurt for this, but it's a small quibble.

                                                ~TDQ

                                                1. re: The Dairy Queen

                                                  MB says peas are pretty good in the salad. yes, i think it's pearled barley. the bag says to cook it for at least as long as i do.

                                  3. After 7 years at goal, had to pay last week (I'm a Lifer) for the first time! Got back on the wagon and also got off the couch. Lost 3.4 lbs last week, and per my scale, another 2 lbs this week (official weigh in is tomorrow). Should be back at goal and determined to get off another 4-5 lbs, which gives me a good amount under goal.

                                    Have been eating lots of watermelon and cantaloupe--feels like dessert, and so refreshing icy cold on these hot SoCal days.

                                    Best wishes to all!

                                    2 Replies
                                    1. re: pine time

                                      Wow, good for you for tackling your overage, and being at goal for so long! We're all expert at losing weight; it's keeping off once we've lost it! You're my idol!

                                      1. re: roxlet

                                        Thanks--LOL. I'm not saying it's still the struggle it was to lose, but keeping it off is yet another part of the life-long journey. I was once at goal for nearly 10 years, then quit going to meetings, and put back on nearly 1/2 of what I had lost.

                                        Was officially at goal today, so it felt good. Plan to lose another 5-ish to have a bit of wiggle room in my weigh-ins (and in my jeans...).

                                    2. Tonight will be surf and turf - seared buffalo ribeye and sea scallops with roasted parmesan asparagus

                                      5 Replies
                                      1. re: fldhkybnva

                                        Sounds like a great combo.

                                        1. re: roxlet

                                          It was delicious. If they carry that all the time not sure I'll go back to the cow rib eyes.

                                        2. re: fldhkybnva

                                          I love ground buffalo for burgers. It just seems so much juicier, even though it's such a lean cut of meat.

                                          1. re: ludmilasdaughter

                                            Yea, I agree it's quite tasty although you do have to pay attention as well as the ground buffalo which is most readily available in my area is always 90% lean which is fine given that most use higher % fat for burgers but sometimes I make them with 93% or even 96% so just grabbing buffalo is not always a good way to ensure it's leaner than other options, but definitely a great tasting burger.

                                            1. re: fldhkybnva

                                              Interesting. I didn't know that. Thanks for the heads up. I'll pay more attention in the future.

                                        3. So this is my struggle: my husband asks, "What should I make for dinner tonight? Tempura?" I rest my case.

                                          4 Replies
                                          1. re: roxlet

                                            Without fail, the response I receive from my husband after asking him what he'd like for dinner is "something crunchy". By this, of course, he doesn't mean something crunchy and healthy like a snow pea stir fry, but rather something deep fried and coated in a crispy batter and loaded with stuff that should be indulged in only rarely.... I'm pretty sure tempura would go over well on a weekly basis in this household. Tonight's request? Beer-battered fish and chips. (I laughed and pointed him in the direction of the nearest take-out joint--it's garden bounty time!)

                                            I completely understand your dilemma!

                                            1. re: Allegra_K

                                              But my husband just goes ahead and makes it! And here I am making string bean salad!

                                              1. re: roxlet

                                                I make "crunchy" for the man all the time (frequent request.) When I make him tempura I have stir fried veggies and meats, we can share dipping sauces. It really works out well.

                                            2. re: roxlet

                                              The one good thing about being the primary cook in the house is that I get to pick what we eat. Luckily the hubster is not very picky at all. The only things he doesn't like are brussels sprouts and mushrooms, but he'll even eat those begrudgingly. Oh, and shellfish. He likes it, but it doesn't like him back. Poor guy, he used to love clams and oysters.

                                            3. I'm looking for some feedback on ground turkey: I bought a buy-one-get-one-free Jennie-O brand, 93% lean. But, afterwards, I saw there's a an even lower fat one, I think 98% lean. I find even the 93% one can get dry and doesn't have great flavor, so I use it for meatballs with homemade tomato sauce.

                                              Do you find the 98% lean can be made tasty? Any cooking tips?

                                              Thanks in advance, all.

                                              4 Replies
                                              1. re: pine time

                                                I find that the 98% is a bit too lean, but it's not bad in applications where it's in a sauce, like chili or tomato sauce.

                                                1. re: pine time

                                                  I know that many feel the same way as ludmilasdaughter but I usually buy the 99% lean and don't really mind it. For some reason which is confusing to many I enjoy the flavor. I do cook it differently than other ground meat. I usually let it warm up to room temperature a bit before cooking and give it a few minutes to saute and then add a few tbsps of water or broth and let it finish but mostly on lower heat than other ground meat. I do use the 99% lean mostly for dishes with some sort of sauce - it's a house favorite for taco salad as well as simple meals mixed with any sort of sauce. We do a lot of quick meals with sauteed ground turkey and BBQ sauce. My favorite is ground turkey with hot sauce, blue cheese and mushrooms. It doesn't work too well for mushrooms or burgers though.

                                                  1. re: fldhkybnva

                                                    Actually, we pretty much agree. The main applications I wouldn't use it for is burgers and meatloaf. As long as there is a sauce involved, the leaner turkey is fine with me!

                                                    1. re: ludmilasdaughter

                                                      Thanks to you both. I do actually like the taste & texture of ground turkey, so I'm not usually looking to hide either. May give the lower fat one a whirl for the next meatballs or chili. BTW, have you tried the WW turkey chili? Very low P+, lots of vegetables, and I like the turkey in it.

                                                2. I'm a spicy food fiend, and yesterday when I was at Fairway, I picked up a small jar of something called Hot Peppers Cream. It's a slight misnomer since there is no cream in it, but man, is it good and spicy! It's made with olive oil, salt and wine vinegar, and it's about 1 pt+ per table spoon, but less than a 1/2 teaspoon smeared over a cold grilled chicken cutlet gave it unbelievable zing. I love it! That, with our first garden tomato as well as some artichoke hearts I found in the fridge was lunch today. My mouth is still tingling!

                                                  1. I have been rather busy since the beginning of July and somehow missed this thread altogether. But as of last week I have lost 15.6 lbs since March, so feeling pretty good.

                                                    Regarding watermelon, in my meeting last week my leader asked me what have I been doing to stay on track losing weight and I said "I have been eating a ton of watermelon". She said that during the course of the summer, she has seen more people eating watermelon and losing weight than ever before! I just bought a giant watermelon at Trader Joe's for $3+ and it was delicious. I never liked watermelon as a kid.

                                                    2 Replies
                                                    1. re: valerie

                                                      Glad to hear that! I've eating a lot myself.

                                                      1. re: valerie

                                                        I've been eating lots of watermelon, too, but was getting concerned if there's too much (natural) sugar in it. Glad to hear that you're losing while eating it, too. And congrats on your stats!

                                                      2. Well, the watermelon must have done the trick -- down another 2.4 this week, so I'm thrilled. I insisted on a super light meal last night, and we had spicy shrimp tacos with some black beans, avocado, and tomato. I used the WW tortillas, and my husband made fun of me for that, but they're Bly 2 pt+ and his little ones are 4, so there!

                                                        5 Replies
                                                        1. re: roxlet

                                                          Congratulations!

                                                          I haven't seen WW tortillas--where do you buy them?

                                                          1. re: pine time

                                                            They have them in several supermarkets I shop at -- Stop and Shop, Shoprite, etc. I find them very useful. They are in the bread section.

                                                            1. re: roxlet

                                                              I'm on the west coast, so we have different stores. I'll have to check the bread aisle, though. Love tortillas, but they cost a lot of points. Thanks.

                                                            2. re: pine time

                                                              i also find corn very very point friendly. the small mission ones, for example

                                                              1. re: eLizard

                                                                They are, but I am less fond of them than the flour ones. I'm just a gringo, I guess!

                                                          2. I had a yen for egg salad, so I made myself an egg salad wrap using Hellman's low fat mayo. I think it's unpleasantly sweet. I ate my sandwich, but I didn't enjoy it because of the sweetness. Does anyone have a swap-out for the Helman's? I think I will just go with regular next time. I think the low fat is ok in things like slaw since you want a little sweetness to countermand the vinegar...

                                                            2 Replies
                                                            1. re: roxlet

                                                              Use regular. Low fat stuff has all sorts of chemical nonsense in it (and sugar!) to try to replicate the mouthfeel of fat and flavor loss.

                                                              Hellmans regular ingredients:SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS.

                                                              Hellmans low fat ingredients: WATER, MODIFIED CORN STARCH*, SOYBEAN OIL, VINEGAR, HIGH FRUCTOSE CORN SYRUP*, EGG WHITES, SALT, SUGAR, XANTHAM GUM*, LEMON AND LIME PEEL FIBERS*, COLORS ADDED*, LACTIC ACID*, (SODIUM BENZOATE*, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, PHOSPHORIC ACID*, NATURAL FLAVORS.

                                                              Your best bet is really to make your own and control what's in it.

                                                              1. re: weezieduzzit

                                                                You're right, but I use mayo so infrequently, that I'm sure it would go bad long before I would use even a little bit of it!

                                                            2. I've been on a plateau for awhile now and in an effort to get myself motivated again, I tried the Sambazon Juice Cleanse that they sell at Costco last week. I have to say, despite being super skeptical about the vegan diet that goes along with it, I did.not.feel.hungry and lost 4.1 lbs. The first two juices are 3 P+ for 10 ounces and the afternoon shake is 7 P+. And, of course I made swaps. I used the first night's dinner - veggie burger lettuce wrap w/ caramelized onions, tomatoes, and added a healthy dose of srirarcha (recipe calls for avocado, I left it out) all three nights and did WW veggie soup at lunch. The only thing that was rough was the caffeine withdrawal. Regardless, I'm doing it again next week!

                                                              4 Replies
                                                              1. re: adrienne156

                                                                Wow. Way to get off a plateau! I'm super skeptical about these juice cleanses too. Did you use up your full daily allotment of points? How long had you been on a plateau? I'd really love to hear how it worked for the second week as well! And was it only for three nights?

                                                                1. re: roxlet

                                                                  I've been on the plateau for a couple of months where I keep yoyoing with the same 5 pounds. I've figured out that if I use the extra points WW gives me, I'm not going to lose anything that week and may gain, even if I weigh and measure everything. Also, carbs and booze really are the devil for me.

                                                                  I'm allotted 29 P+ a day and I used all of them for the first day's menu. And, after that I stopped tracking. The reason I chose to use the dinner from the first night for all 3 nights is because 1) it was tasty, 2) it was filling, and 3) the second night looked super high in fat and even if it did have some cleansing property to it, I was not going to ingest that much fat in one sitting (it was like 28 grams or something absurd for "diet" food). I'll figure out the point values for the other two days and post them when I get a chance.

                                                                  As for the second week, I'm starting tomorrow. I needed my coffee these last two days. lol I will let you know how it goes this weekend.

                                                                  1. re: adrienne156

                                                                    I always feel that this type of weight loss is easy to return. I will be curious to see if the cleanse thing works any better. I rarely use my extra points, which is the key to my steady weight loss, I think. I definitely try to keep to the daily amounts, and when I go into the weekly points, I try to offset those by exercise points. Eating at home a lot certainly makes things easier, and I have pretty much eliminated booze except for special dinners and when we are entertaining.

                                                                    1. re: roxlet

                                                                      Sorry this took so long - was out of the country for a bit.

                                                                      SO, I ended up making this a part of my mid-week schedule and before I left, I was down just under 10 lbs. altogether. First week - 3.1, 2nd - 3.4, 3rd - 2.9. The last week I didn't follow the timing and it threw me totally out of whack. I think the reason this works for me is because it forces me to eat more often and super cleanly. I'm gonna keep going with it.

                                                                      This popped up in my FB feed a few weeks ago and although it doesn't say much, it's food for thought. http://www.npr.org/blogs/thesalt/2013...

                                                              2. This was a tough week for me with temptation -- and rich dinners -- strewn in my path at every turn. In a week where dinners were rotisserie duck, porterhouse steak, veal Milanese and pasta with pesto, no amount of stinting the rest of the day can help. Up 1 this week :(

                                                                1. Wow, so glad to have found this thread. Hubs and I are going back on WW after months of excess (had a fire, had to move out, feeling very sorry for ourselves) but I'm back in my house in my beautiful kitchen and am trying to grill every meal. Tonight is clams on the grill with some olive oil, a tiny bit of butter, but mostly herbs and clam juice. Some bread. A big salad, and watermelon for dessert.

                                                                  1 Reply
                                                                  1. re: guitargirlcbr

                                                                    Sounds fabulous, and welcome to the thread! I look forward to hear about more of your meals.

                                                                  2. It's been a while since I, or anyone else, has posted on this thread, and I think it's time to remedy that!

                                                                    Despite the prevalence of wonderful produce, WW has been an up and down affair for me this month. Part of it has to do with socializing, and part of it has to be the summer doldrums. Is there anyone else who feels that September really marks the start of a new year? I think it's a holdover from childhood and the start of the new school year!

                                                                    Anyway, tonight I plan on doing something with ground turkey. I have been making delicious little meatballs with them using lots of cilantro and scallions, and cooking them right in Maya Kaimal's Vindaloo sauce, and serving with basmati rice, but I think it's time for something new. All ideas appreciated!

                                                                    18 Replies
                                                                    1. re: roxlet

                                                                      oh my goodness those meatballs sound delicious.

                                                                      1. re: eLizard

                                                                        And they're super easy! There is no recipe. Just chop up a bunch of cilantro and lots of green onions, and add those to the ground turkey (maybe 1.4 lbs or so) with some salt. Put the simmer sauce into a shallow sauce pan, and drop the meatballs in one by one. I make them small. Cover, and once the meatballs have firmed up, uncover and reduce the sauce. Cook until done and serve with basmati rice and a sprinkling of chopped cilantro if you are into making your plate look pretty!

                                                                        1. re: roxlet

                                                                          i want this tonight!! i might use thai curry paste with some chix stock and light coconut milk.

                                                                          1. re: roxlet

                                                                            thanks so much for the idea. i had brown rice, turkey meatballs w/ginger, scallions, garlic, some curry powder and some fish sauce simmered in a lite coconut milk, chicken stock, green curry paste sauce with fish sauce, sriracha, and lots of veg. it was ah-may-zing.

                                                                            1. re: eLizard

                                                                              That sounds great too!

                                                                        2. re: roxlet

                                                                          If you're looking for a different twist on meatballs, I like this recipe:
                                                                          http://www.skinnytaste.com/2010/01/as...

                                                                          I would suggest doubling the sauce. We found that we really wanted more of it.

                                                                          1. re: ludmilasdaughter

                                                                            That looks terrific!

                                                                            1. re: ludmilasdaughter

                                                                              Oh yes, I've made these.... super good! I did an Asian BBQ sauce the 2nd time around and I liked that better than the dipping sauce in the recipe.

                                                                              1. re: juliejulez

                                                                                That's right! I remember that. I'll have to do that too the next time I make them.

                                                                            2. re: roxlet

                                                                              I know two people who have just joined WW, so I think you're not alone in that September marks "new year".

                                                                              What about some kind of turkey burgers? I made pork and apple burgers the other night and I bet they'd be good w/ turkey too. I don't have the link handy but it's a Chow recipe.

                                                                              1. re: roxlet

                                                                                Larb? Light and cool and spicy and perfect fir summer if served with lettuce, cucumbers, shredded carrots, etc. A bit of toasted rice powder makes all the difference in authentic taste.

                                                                                1. re: mebby

                                                                                  I love larb, but tonight wound up being leftovers. My husband made a lobster Cobb salad with leftover lobster (how does that even happen?), and I made aglio é olio with left over hot smoked salmon. Neither of these was particularly WW friendly, but they were both delicious. Small portions, thought! Since I will be out tomorrow, I think the turkey will be for Thursday. Fortunately, the package has an 8/10 sell by date, so all is well.

                                                                                  Do you have a larb recipe you recommend?

                                                                                  1. re: roxlet

                                                                                    Wow, that dinner sounds amazing...and the photos over on WFD were seriously drool-inducing!

                                                                                    I had a larb recipe I really liked and misplaced it and have tried in vain to find again (don't you hate that?!). I thought it was from CH rabaja, but numerous searches on here did not produce it. I avoid the recipes that call for red curry paste (um, no, not in larb, at least not in my mind) and, like I said, it's that little bit of toasted rice powder that gives it that unique taste I love. So at this point, I just scan a few recipes and wing it.

                                                                                    As an aside, larb was the first Thai dish I ever had, back when I was about 19. I was out with friends and we were quite stoned. The munchies were never better rewarded than that meal, let me tell you!

                                                                                    1. re: mebby

                                                                                      Lol!

                                                                                2. re: roxlet

                                                                                  Roxlet, this dish I made tonight was really good and super quick. It's with ground pork but it would be totally fine with ground turkey http://www.myrecipes.com/recipe/szech... I just did it as 2 servings instead of 4 to make it a bigger portion.

                                                                                  1. re: juliejulez

                                                                                    That's funny. I think you mentioned it in WFD, and I googled it to see if it could be adapted. I'll bet it would be fine with ground turkey.

                                                                                  2. re: roxlet

                                                                                    September always marks a new year for me :) Jewish new year is around this time, this year it is early Sep; and of course all fun memories of a new school year from back when!

                                                                                    1. re: herby

                                                                                      Jewish people have it right in terms of the New Year, imo! There's nothing "new" about January 1st -- just the endless slide into winter.

                                                                                  3. Last night I made this Yogurt Marinated Chicken that I got from CH back in 2007! And I still like it. I used Fage non-fat yogurt (was going to use low fat but store was out of it when I was there so I guess it was even lower in points than I originally planned). I grilled it on skewers and grilled corn on the cob and vidalia onions to go with it. It was great.

                                                                                    http://chowhound.chow.com/topics/4521...

                                                                                    1 Reply
                                                                                    1. re: valerie

                                                                                      That looks great. Definitely putting it in the chicken pipeline.

                                                                                    2. Well, somehow, despite the overindulgence of the week, I managed to lose .6 lb, all the while promising myself to do better since I seemed to have escaped this time.

                                                                                      I have an idea for my ground turkey that I am going to research today. I want to make Asian "gnudi," that is, dumplings without the pasta skin. I think this would mean meatballs with that flavor, a dipping sauce, and some rice to top off the dinner. Off I go to find a dumpling filling recipe!

                                                                                      1. My son wasn't in the mood for anything Asian or east Asian, so I wound up adapting a turkey taco recipe from Kayln's Kitchen. It was very goo, and nice and spicy since I used some lovely farmer's market serrano chiles. I particularly like the black bean salsa recipe that was on the same page.

                                                                                        2 Replies
                                                                                        1. re: roxlet

                                                                                          Sounds great and a good solution for ground turkey. I love Kalyn's Kitchen.

                                                                                          1. re: juliejulez

                                                                                            Yes, I do too. She has a very wide breadth of recipes. They're generally aimed towards South Beach, but the work for WW too.

                                                                                        2. Goodness, I'm fat and so glad to find you all here. Seven weeks post-partum and none of my regular clothes fit right. It's depressing, but I know I need to be realistic about what, and how long, it takes to get back in shape.
                                                                                          I gained 18 pounds during this pregnancy, lost 16 without trying but nothing is as it should be. I figure I had about five to ten pounds extra on me when I got knocked up, so now I'm looking to get all of that off and firm, firm, firm!
                                                                                          I started tracking last week ( and my husband finally committed too, so proud of him). Did you know they give you like, 14 points for nursing? That's a lot of wine, or in my case pastries, as that's what I was eating the first five weeks I was home from the hospital. Breakfast, lunch and dinner, it was baked goods round the clock, but no more. It left me feeling very doughy and with a vicious cycle that I've finally broken, thankfully.
                                                                                          Cooking at all is a challenge, but I'm devoted to making lighter meals and really looking at portion size. Tracking helps too. With loaf cakes, oatmeal cookies and scones galore I had no problem eating up my 40 points, plus some.

                                                                                          Tonight I'm looking at onions, basil and tomatoes in my garden and zucchini and leftover skirt steak in my fridge. I'm tempted to do a whole wheat pasta, with some parm or maybe feta, but not the whole damn box of pasta and you know, whole wheat, or at least Barilla Plus pasta.

                                                                                          And definitely larb very soon, if our warm weather returns!

                                                                                          2 Replies
                                                                                          1. re: rabaja

                                                                                            Be patient with yourself, rabaja! Seven weeks is nothing...I know I definitely wasn't back in my regular clothes at that point with either of my kids. And if you're nursing, your body will often hold onto an extra 5-10 lbs as an insurance policy of sorts.

                                                                                            Your dinner thoughts sound great and tracking is the first step, as always, to readjusting our bodies' expectations. You'll do it, but in the meantime enjoy every minute with your little guy!

                                                                                            1. re: rabaja

                                                                                              Don't worry about being 7 weeks post-partum and not being at your pre-pregnancy weight. Can you say 17, going on 18 years? Really, I've had it, and so far, WW is working for me, so stick with it and don't wind up with years of regret!

                                                                                            2. Like many others, I'm on a salad kick. I whip my big wooden salad bowl, make the dressing in the bottom (mostly garlic/mustard/vinegar based) and throw in whatever bounty my farmer's market has to offer. Lately it's been panzanella salads (light on bread) with grilled shrimp.

                                                                                              1. I planned to make this grilled shrimp tonight with grilled eggplant and vidalia onion.

                                                                                                http://www.neurotickitchen.com/2013/0...

                                                                                                I put the eggplant and onion on the grill and wouldn't you know it, after about 10 minutes, it started pouring beyond belief! So I ran outside with my husband holding a huge umbrella over us and I brought the vegetables in (they were just about done) but then I turned to plan B and got out the Griddler to cook the shrimp. They were very tasty but would have been slightly better on the regular grill.

                                                                                                1. After months and months, tonight I decided that there was nothing I wanted more than a real sandwich. On real bread -- not WW cardboardy stuff. So dinner tonight was 2 slices of Eli's Bread, which is a whole grain bread with some chewy stuff in it, 3 oz real ham, 1 slice of American cheese, some mayo and a few raw carrots on the side. It was all within my daily points, and I enjoyed it immensely.

                                                                                                  6 Replies
                                                                                                  1. re: roxlet

                                                                                                    That sounds like a satisfying sandwich. I think it's smart to give yourself what you want occasionally when you're going through this process. It allows you to see how you can eat a normal, everyday diet without dire consequences.

                                                                                                    1. re: rabaja

                                                                                                      Agreed! I know for me, maintaining has been way easier than I thought because throughout "weight loss" mode I still found ways to fit in what I wanted, versus being on a strict "diet". That included nights out at the bar, or having some pizza. The "indulgences" (ie normal eating) might make the rate of weight loss a little slower, but it gives you a much better chance of keeping the weight off once you're done losing it.

                                                                                                      1. re: juliejulez

                                                                                                        Completely agree. I have finally come to learn that I can splurge on a meal and still not make the whole day or the whole week a total loss. I just have to always remind myself that I can't have a splurge meal every day!

                                                                                                        1. re: valerie

                                                                                                          Yes, you're all right about this. I personally have a completely unscientific theory that a little splurge can have a positive effect on weight loss. It kind of wakes your metabolism up a bit.

                                                                                                          1. re: roxlet

                                                                                                            There actually is some science behind it. You can read about calorie cycling and carb cycling.

                                                                                                            1. re: weezieduzzit

                                                                                                              Glad it's not just my imagination!

                                                                                                  2. With my husband rjbh20 out of town until next Tuesday, I'm planning on making this a great WW week! Last night I made grilled chicken thighs that I had bought at H Mart. They're boneless and skinless, and come in a really interesting marinade. My son loves them, so there was no chance to overeat since he inhaled most of them. With that, I grilled an eggplant that I had sprayed with my Misto, and some turmeric rice. It was a simple and easy meal -- with low points. I also took a spin through Costco, and they have the most delicious fresh figs right now. Eating those is, ahem, good for the digestion, shall we say, but it's hard to stop at one!

                                                                                                    1. I just picked up Sheila G's Original Brownie Brittle at Costco, and it has very low points. Essentially, it's a brownie cookie that is about 2"X2" square, and two of them is 1 point! I think that they are better than any Weight Watchers cookie item that I have had, and lower points too! I highly recommend them. Even my 17 year-old athlete son thought that they were terrific.

                                                                                                      1. I'm happy to find this discussion. I've been on WW for 15 weeks and have lost 19.8 lbs. Still have a lot to lose, probably another 40-45lbs.

                                                                                                        I'm doing well overall as I was "ready" but am always looking for new ideas to try. I'm particularly bored with breakfast having rotated between low fat ricotta with fruit, fat free cottage cheese with fruit, and an egg or two with fruit for the past few months. I've cut a lot of bread and starch from diet and that seems to be helping with the weight loss and overall how I feel on a day to day basis....so I need to get creative on breakfast with something that will hold me and make me feel great to start the day...

                                                                                                        Anyway, here's a recipe I made last night from a Fine Cooking fall special edition magazine I picked up on impulse while out yesterday. This salmon and honey glazed fennel recipe was so good. Quick and easy to make but also company worth. It's going in the rotation for sure. We had it with an arugula and tomato salad with some heirloom tomatoes I'd found at the market for a satisfying meal: http://www.finecooking.com/recipes/sp...

                                                                                                        2 Replies
                                                                                                        1. re: ziggylu

                                                                                                          Welcome to the WW discussion, ziggylu.

                                                                                                          Here are my two standby breakfasts. One is Cheerios with a cut up banana, peach, raspberries, blueberries and skim milk. I call it Cheerios with fruit salad. The other is when I make a baked ratatouille, I use the vegetable to make an egg white frittata. The Cheerios is 3 points, and the egg white frittata is between 2-3 points depending on whether I use a whole egg in addition to the egg whites. Both are pretty filling and do take me through the morning.

                                                                                                          1. re: roxlet

                                                                                                            Thanks, roxlet. I eat kashi with fruit and almond milk on occasion for breakfast. Haven't had cheerios in ages. might have to pick some up.

                                                                                                            I like the idea of the ratatouille with eggs. I make need to make up a batch, or some braised greens, to put with eggs in the morning as a change from the salsa I've been topping them with.

                                                                                                            Tonight for dinner I stuffed an heirloom tomato with some spicy chicken italian sausage and some parm and had that alongside some braised turnip greens and collards.

                                                                                                        2. I just need to lament. This week will be Week 16 for me, and I'm feeling stuck. After the first four weeks, I started on this really annoying up one, down two, up one, down one, up two, down one, up two roller coaster. I'm still at about 1.5 lbs/week as an average, but if I keep going the way I am that will very quickly plane out.

                                                                                                          I'm sure some of you have hit similar patches. Anyone have any tips on how to jolt myself out of it?

                                                                                                          15 Replies
                                                                                                          1. re: Kontxesi

                                                                                                            You have to do a week where you really track everything-- and I mean everything -- that goes into you mouth. In my group, they're called BLTs -- bites, licks and tastes. Be honest with yourself, and don't pretend that the spoonful of ice cream you tasted from your friend's sundae doesn't count. Make sure that you are staying 100% on or below your daily/weekly points, and see what those results are then.

                                                                                                            However, I think that 1.5 lbs a week is fabulous. If you're like me and have a long way to go, 1.5 lbs can seem minuscule and such little progress, but losing weight takes time, and the roller coaster is just life anyway. Next time you're discouraged by 1.5 lbs, look at a pound and a half of butter, and realized that that amount of fat is no longer on your body. By my calculations, you're down some 24 pounds, which is nothing to sneeze at!!

                                                                                                            1. re: roxlet

                                                                                                              21 down, 107 to go. :-/

                                                                                                              I was definitely starting to get lax in my tracking, but that was after the cycle started and I was getting frustrated. I've been trying to be extra diligent this week, even when I went to a cookout and REALLY didn't want to be held accountable.... I weigh in on Wednesday, so we'll see what happens.

                                                                                                              Also, I've noticed that on the weeks where I kind of lose myself at a weekend function (as I did this weekend), I am almost always down. That's obviously not something I want to make a habit of, but it's interesting.

                                                                                                              1. re: Kontxesi

                                                                                                                It may be like what was mentioned above... sometimes eating MORE helps jolt your body into weight loss. I know after I had lost 30ish lbs, I stopped losing for about a month (after very consistent weight loss in the prior 5 months). So I decided to eat more... in my case I was counting calories so it was about 200 calories more per day. After doing that every day I started consistently losing again. So, maybe it's time to re-evaluate your points?

                                                                                                                Also I agree that 1.5lbs a week is a really good loss. I averaged it out and I only lost barely a pound a week average overall.

                                                                                                                1. re: Kontxesi

                                                                                                                  Good luck on Wednesday, and though it seems daunting, stick with it! My group have several people who have lost more that 100 lbs, and their secret seems to be simply to stick with it. They have lost the weight over 2-3 years, and have kept it off from 3-10 years. And here's their secret: they never stop going to meetings, even though they've been at goal forever. It's a life choice and not just a diet. I have a long way to go as well, and I'm hoping to be at my goal in about another year to year and a half. I've been on program for almost 9 months, but this time, I'm not giving up.

                                                                                                              2. re: Kontxesi

                                                                                                                I lost 21 lbs in 16 weeks as well so at the same pace as you, don't know if it helps to know there's others at the same pace.

                                                                                                                I have a pattern where i'll lose 2+ lbs and then a couple weeks of very small losses, say -.1 to -.4 then another big loss. I think some of it is hormonal, I think some of it just how my body works. I also notice that when I have a week where I"ve really splurged I may not see the results for two weeks, same as the weeks where I really pushed the fitness and activity it might take a couple weeks for the results to show up.

                                                                                                                I am seeing more consistent losses now that I"ve lost enough to exercise more easily. I"ve also cut waaaay down on my refined carbs and that seems to have made a difference. I rarely eat bread now and most dinners have no starches. I limit dessert to once a week and have only had wine on two occasions in the last 16 weeks. You might want to try changing up what you're eating to see if that helps. I

                                                                                                                I have to get the weight off. I'm middle aged and come from a family with diabetes and heart issues. I see what my parents are dealing with healthwise and do not want that for myself so I just try and stay focused on the big picture. I get on the scale once a week at meetings and that's it. I try not to let myself discouraged in the disappointing weeks and remind myself I"m lugging two less bowling balls aorund with me and that this needs to just be how I live my life now so I can be healthy for a long time. If it takes me a long time to lose all the weight, it's OK I'm still much healthier now than I was four months ago. I feel better all around and that's actually more rewarding than the number on the scale.

                                                                                                                You've had great success so far! Congratulations!

                                                                                                                1. re: ziggylu

                                                                                                                  I definitely noticed that bread seemed to one of my main problems, so that got cut pretty early. (God do I miss it.)

                                                                                                                  My mom and I were talking on the way home from the meeting last night. We did the "If I only knew then..." exercise. She commented on how shocking it is to find out how much you're really eating when you first start. Both of us are "comfortable and happy" eating two to three TIMES what our points allowances are. We feel like we're starving ourselves.

                                                                                                                  I think our main problem in that regard is that we aren't used to eating a lot of vegetables. Life was weird when I was growing up, and our meals were primarily protein and carbs (plus lots and lots of chocolate throughout the day!) My main goal right now is to retrain myself, to get to the point where putting a vegetable on the table doesn't require a conscious effort. I won't feel so deprived if I can just get myself to fill up on yummy veg.

                                                                                                                  Anyway. Sorry for rambling.... No one IRL is really interested in my dieting talk. :p

                                                                                                                  Results this week: -2.4, for a total of 24 lbs in 16 weeks

                                                                                                                  1. re: Kontxesi

                                                                                                                    Actually, we're really interested in dieting talk on this thread!!

                                                                                                                    1. re: Kontxesi

                                                                                                                      -2.4! yay! congrats!

                                                                                                                      I'm not much of a meat eater and had to retrain myself to eat less carbs and boost up the protein levels. I worked on it slowly the first 6 weeks or so. I do like vegetables so bulking up the veggies wasn't too hard. I wasn't much of a fruit eater but with summer and the fruit being pretty good I've learned to have a piece with each meal. I've laughed because we are at Disney this week and I"m so used to eating fruit through the day I haven't thought twice about paying $3 for one apple here to have a mid afternoon snack! LOL

                                                                                                                      One of my main changes has been to focus protein at breakfast and that has helped a lot...I'm not hungry mid morning like I used to be. I eat a lot of ricotta or eggs for breakfast and have given up my morning toast. It took some time but I've learned how to stay satisfied and stay within my points. Somedays I have a hard time eating them all actually if I've really bulked up the fruit and vegs(I'm at 26 now). Also with summer, I"ve taught myself to enjoy salads for dinner...bulking them with a of vegetables and a bit of lean protein(salmon, grilled chicken, taco salad made with turkey or chicken, etc). I'm hoping once the fall weather rolls in and the craving for comfort foods start the summer habits will help fight off the urge for big bowls of mashed potatoes smothered in beef stew! LOL

                                                                                                                      1. re: ziggylu

                                                                                                                        26 points? That's so terrifying. :( Another part of our conversation last night was "I feel like I'm starving with 42 points, how am I going to survive if/when I get down to 30ish!"

                                                                                                                        Breakfast is definitely one of my downfalls, too. I have to be out the door by 6AM. The alarm goes off at 5, I push my boyfriend out of bed, and then go back to sleep until 5:30. Every night, I say "I'm actually going to get up at 5 tomorrow and fix some breakfast burritos/whatever".

                                                                                                                        It never happens. :( I end up eating fruit, if anything. My coworkers have noticed that if I haven't had any protein that day (sometimes I only have fruit for lunch, too, if I neglected to prepare anything) I get REALLY grumpy and gripey. It's a situation that needs to be resolved, somehow.

                                                                                                                        If I make a breakfast burrito the night before, will the tortilla be soggy and gross the next day? How to scrambled eggs react to being reheated? I could just make the filling the night before and then wrap it really quick and nuke it before I go out the door....

                                                                                                                        1. re: Kontxesi

                                                                                                                          How about grabbing a couple of hard boiled eggs on your way out the door. They are easily prepared the night before, and can be eaten at your desk. Add a piece of fruit, and you should be good to go until lunchtime.

                                                                                                                          As far as doing a breakfast burrito, maybe you should try making several and freezing them. It should be fine -- after all, the freezer case in the supermarket is filled with things like this for breakfast. All you have to do the first time is to figure out how long to nuke it for. After that, it's a piece of cake -- grab it out of the freezer, nuke and go.

                                                                                                                          1. re: roxlet

                                                                                                                            I actually hate hard boiled eggs. It's very inconvenient, as what you suggest would certainly make life easier! (Once an egg yolk is solid, I can't deal with it.)

                                                                                                                            1. re: Kontxesi

                                                                                                                              Well, what about making burritos ahead and freezing them?

                                                                                                                              1. re: roxlet

                                                                                                                                That should work. I don't know why I had it in my head that it had to be fresh. I'll try to make some tonight!

                                                                                                                          2. re: Kontxesi

                                                                                                                            There are oatmeal recipes that you make in the oven - easy to reheat in the morning. For lunch I freeze individual size portions of whatever is leftover and then grab one of these and a fruit for lunch on days I do not have time to make proper lunch.

                                                                                                                            There is Muffin Tin cook book - http://www.amazon.com/Muffin-Tin-Cook...
                                                                                                                            that could be useful. Used copies are very inexpensive and I am thinking about getting it specifically for portion control ideas. It was discussed on these boards in a positive way when it first came out.

                                                                                                                            1. re: Kontxesi

                                                                                                                              What about muffin-sized frittatas? Can be made ahead, good at room temp even if you don't have time to reheat, flexible to whatever you happen to have in the fridge. And with no real carbs, way lower in points.

                                                                                                                              Also, if you do the burrito idea, just know that corn tortillas are way fewer points. My go-to breakfast when I was really tracking was a quesadilla with two corn tortillas, 3 tablespoons of goat cheese, spinach/arugula and some kind of low-points, high flavor condiment (harissa, red pepper paste, etc). 5 PP if I recall correctly and a good way to get the greens in first thing.

                                                                                                                              Your body will adjust to the points...just be patient and look for options that address your cravings while staying within points. You've made great progress already and the great thing about WW is that it's sustainable as a lifestyle rather than a diet.

                                                                                                                    2. Let's continue here:

                                                                                                                      http://chowhound.chow.com/topics/915296