Caramelized Corn and Tomato Salad

1 T canola oil
1 onion, chopped
1 or 2 cloves garlic, minced (I used one cube of Trader Joe’s frozen Garlic)
½ t ground cumin (may have been 1 t)
Fresh or dried cilantro to taste
1 bag frozen corn, thawed or equivalent fresh
½ to ¾ pint cherry tomatoes, rinsed, hulled, and halved
1 cucumber, rinsed and quartered
1 green pepper, rinsed, seeded, and chopped
Splash red wine vinegar
Salt and pepper to taste

Heat oil in pan, add onion and garlic. Saute until starting to caramelize. Add corn and cook, stirring occasionally, until slightly caramelized. Add cilantro and cumin close to the end of cooking time. Let cool.

While cooling, slice up tomato, cucumber, and green pepper. Add salt and pepper to taste and red wine vinegar. Toss in cooled corn mixture. Serve immediately or place in refrigerator for later.

Delicious as a leftover.

Pts. are around 15 for the entire batch, so divide by # of servings you want (a standard bag of corn is around 6 servings - 12 pts. and 3 for the oil).

This is core, if you are following Core.

Nice soup in time for corn season!

Spicy Corn on the Cob Soup

soups
POINTS® Value: 2
Servings: 8
Preparation Time: 20 min
Cooking Time: 40 min
Level of Difficulty: Moderate

We tossed the cobs into the soup while it was cooking to maximize the sweet corn flavor. Use just-picked-corn for the best result.

Ingredients
6 medium corn on the cob, husked
1 1/2 Tbsp olive oil
3 medium garlic clove(s), minced
2 medium jalapeno pepper(s), minced (don't touch seeds with bare hands)
1 cup onion(s), finely chopped
1/2 cup celery, finely chopped
1 1/2 tsp ground cumin
1 tsp ground turmeric
4 cup canned chicken broth - veggie broth could work too!
2 cup water
1 1/2 tsp table salt
1 tsp black pepper, freshly ground (or to taste)
1/2 cup sweet red pepper(s), chopped
1/4 cup cilantro, fresh, finely minced
1/4 cup scallion(s), minced (optional)

Instructions
Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.

Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.

Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.

Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender—but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature.

Yields about 1 cup per serving.

Notes
Grill the corn and pepper for extra flavor. And cut back on the jalapeno if you don't like too much heat.

My Note: Vegan if made with veggie broth!

Recent WeightWatchers.com Recipes
Spicy Corn on the Cob Soup
Tomato Pesto Packets
Lobster Salad
Pesto Sauce

Heading out to an amusement park this summer? Or thinking about what to do as far as travels? While the gas is expensive, there are some good buys at some amusement park restaurants that won't hurt your pt. budget.

Here is a list from www.healthydiningfinder.com


Healthy Choices at Amusement Parks
When hunger hits at an amusement park, options are often limited to cheese pizza, chicken fingers or grilled cheese. Nutrition is pushed aside in favor of quick bites with short lines. Not anymore. Rather than depend on fried foods, popcorn with extra butter or fat-laden ice cream bars, today’s amusement park lover can fill up with Healthy Dining meals that keep hunger at bay throughout the day.

One example: SeaWorld Orlando. Last year the park launched a new restaurant, trans fat- free frying, and an array of healthy choices throughout the park for kids and adults. The park’s newest approach to healthier dining includes Mama’s Kitchen Healthy Alternatives, a quick-service restaurant offering an assortment of foods prepared with fresh ingredients and substitutes such as non-fat mayonnaise and dressing, whole wheat bread and pasta, zero trans fat frying oil and no preservatives.

Looking for even more choices? Read on. All Busch Gardens’ locations are offering to help park-goers avoid the greasy spoons and dine on food that not only tastes good, but is good for their health, too.

Adventure Island Water Park (Tampa, FL):

Turkey Wrap with Side of Fruit Tender turkey, fresh lettuce, and tomato wrapped in a spinach tortilla and served with a side of grapes and strawberries (included in analysis).

Calories 450; Fat 6 g; Sat Fat 0 g; Chol 40 mg; Sod 1150* mg; Carb 74 g; Fiber 5 g; Sugar 16 g; Pro 28 g; Fruit/Veg 1.5 cupsView other Healthy Dining Options at this Restaurant

Discovery Cove (Orlando, FL):

Salmon Salad Fillet of salmon with fresh tropical fruits over a bed of greens and finished with our famous Budweiser Guava Sauce. Budweiser Guava Sauce is served on the side and not included in analysis.

Calories 565; Fat 27 g; Sat Fat 5 g; Chol 335 mg; Sod 175* mg; Carb 27 g; Fiber 6 g; Sugar 18 g; Pro 54 g; Fruit/Veg 3 cupsView other Healthy Dining Options at this Restaurant

Water Country USA (Williamsburg, VA):

Carved Turkey Sandwich Carved turkey breast with Muenster cheese, lettuce and tomato on a whole wheat sub roll. Served with potato salad (included in analysis).

Calories 695; Fat 23 g; Sat Fat 8.5 g; Chol 70 mg; Sod 1720* mg; Carb 84 g; Fiber 7 g; Sugar 21 g; Pro 40 g; Fruit/Veg 0.5 cupsView other Healthy Dining Options at this Restaurant

Busch Gardens, Africa (Tampa, FL):

Grilled Salmon with Grilled Vegetables at Zambia Smokehouse

Calories 430; Fat 24 g; Sat Fat 5 g; Chol 135 mg; Sod 130* mg; Carb 6 g; Fiber 2 g; Sugar 3 g; Pro 46 g; Fruit/Veg 0.5 cupsView other Healthy Dining Options at this Restaurant

Busch Gardens, Europe (Williamsburg, VA):

Brisket Sandwich Platter at Trappers Smokehouse Smoked brisket with American cheese, sliced tomatoes and lettuce on focaccia bread with barbecue sauce. Served with coleslaw (not included in analysis).

Calories 515; Fat 20 g; Sat Fat 8 g; Chol 70 mg; Sod 1225* mg; Carb 34 g; Fiber 3 g; Sugar 6 g; Pro 47 g; Fruit/Veg 0.25 cupView other Healthy Dining Options at this Restaurant

SeaWorld (Orlando, FL):

Seafood Salad Sandwich at Mama's Kitchen Shrimp, crabmeat and spinach with fat free mayonnaise served with a whole wheat baguette and whole wheat pasta salad (both included in analysis).

Calories 515; Fat 9 g; Sat Fat 2 g; Chol 85 mg; Sod 1280* mg; Carb 80 g; Fiber 7 g; Sugar12 g; Pro 27 g; Fruit/Veg 0.5 cupView other Healthy Dining Options at this Restaurant

SeaWorld (San Antonio, TX):

Deli Turkey Sandwich at Sea Star MarketWith lettuce, tomato, low-fat Swiss cheese and low-fat honey mustard on a wheat roll. Served with Original Baked Lay's Potato Chips (included in analysis).

Calories 740; Fat 11 g; Sat Fat 3 g; Chol 65 mg; Sod 1840* mg; Carb 111 g; Fiber 8 g; Sugar 16 g; Pro 53 g; Fruit/Veg 0.5 cup
View other Healthy Dining Options at this Restaurant

SeaWorld (San Diego, CA):

Vegetarian Wrap at Rocky Point Café
Crisp bell peppers, tomatoes, onions, olives, and fresh greens wrapped in a tomato basil tortilla served with pasta salad. Analysis does not include side packet of Italian Dressing.

Calories 525; Fat 16 g; Sat Fat 3 g; Chol 0 mg; Sod 1530* mg; Carb 83 g; Fiber 7 g; Sugar 5 g; Pro 14 g; Fruit/Veg 1.5 cupsView other Healthy Dining Options at this Restaurant

Sesame Place (Langhorne, PA):

Wheat Cheese Pizza at Elmo’s Eatery
Freshly prepared individual pizza made with a whole-wheat crust, a blend of mozzarella and provolone cheeses, and a zesty tomato sauce.

Calories 545; Fat 18 g; Sat Fat 8.5 g; Chol 40 mg; Sod 1405* mg; Carb 76 g; Fiber 9 g; Sugar 9 g; Pro 31 g; Fruit/Veg 0.25 cupView other Healthy Dining Options at this Restaurant

Pie recipe

I have not made this, so I do not know how it is. I found this from an old WW coworker. So, it must be good!

Banana Bread Pie

1 ½ cups Splenda granular
1 ½ cups Carnation Instant Nonfat Dry Milk Powder
6 Tablespoons fat free margarine
6 Tablespoons water
1 cup ripe mashed bananas (about 2 medium)
½ cup reduced fat Bisquick
½ cup egg substitute
1 teaspoon vanilla extract

Preheat oven to 400°. Spray a 9” pie pan with butter flavored cooking spray. Place Splenda, milk powder, margarine and water into a medium mixing bowl. Blend with electric mixer on lowest speed until moist, then on high speed until smooth. Scrape down the bowl and add the mashed bananas, Bisquick, egg substitute and vanilla. Blend on low until combined well, about 1 minute. Pour batter into the prepared pie pan. Bake for 20-25 minutes until the top is lightly browned and a toothpick inserted in the middle comes out clean. Let sit for at least 30 minutes before cutting. Serve warm with a dollop of fat free cool whip. Refrigerate any leftovers.

Note: The more ripe your bananas are, the better the taste.

Serves 6 3 points per serving.

This recipe is from aimeesadventures.com


Variation:

Pina Colada Pie

Replace the mashed bananas with a small can of crushed pineapple. Squeeze out the juice beforehand and use it instead of the 6 tablespoons of water. Substitute coconut extract for the vanilla.

Foster puppies are coming!

I have 2 foster puppies coming tomorrow. Their pictures are to the right. They are fox terrier mixes and are coming from a kill shelter. I am so glad they will be relieved of the burden of this shelter. If you are interested, please email me or contact ARPO, the Alliance for Responsible Pet Ownership.

Tofruitti Salad

6 Points
Serv Size 1/4th recipe

10.5 ozs. extra firm tofu, drained and crumbled
1 C grapes, sliced in half (I used black seedless grapes)
1 apple (calls for red delicious, I used gala), cored, seeded, and chopped
1/4 C celery, chopped
1/4 C chopped walnuts
1/4 t curry powder
1/4 t ginger (I can't remember if this is ground or fresh - I used double curry - I hate ginger)
1/4 C raisins
1/2 C nayonnaise

Combine curry, ginger, and nayonnaise in a small bowl. Combine all other ingredients. Add dressing, stir, cover, and chill. Spread tofu mixture over romaine leaves.

Don't be afraid, this is so good. I am eating this as a sandwich filling. It is fine by itself. Very much like chicken salad! This is hands down my new favorite recipe! So healthy and good for you. I'd say a serving of veggies in every serving. Healthy fats from the nuts, delicious plump raisins as it chills, crunchy apple, and sweet grapes. You will love this!

Yum!!!!!!!!!!!!!!!!

Wanting to eat healthier, more natural foods but don’t think you have the money to do so? Well, the people at Whole Foods want you to as well and have offered this as a tool to help you shop their store and do so on a budget.
http://media.wholefoodsmarket.com/pr/wf/national/6-18-08valuetips.aspx

I hope everyone had a delightful 4th of July and found following program to be very easy and not a trouble or hindrance. I found a way to get through fine, without any challenges. Just don’t go to a 4th party! I felt sad for a minute when I realized that no one, not even my family, invited me to a party. Then I thought how lucky I was to not be invited. I was able to do my own thing and got a few chores done at my house. I didn’t have to face any food challenges or give up the freedom of my choices as to what I wanted to eat. It was a nice day, once the rain stopped. I do have to say, I enjoyed a work-day of not being out in the rain but in bed listening as it hit the windows. I hate going to work on rainy days. Here was a Friday I didn’t have to be out in it and could take the nap like I always say I want to be doing.

I have discovered through outdoor activity that I am allergic to poisonous weeds. I know I got into poison Ivy and Sumac in the last few weekends. I am attaching a link to the images of these, so you can try and avoid them. I honestly had no clue what the poisonous weeds looked like. I had heard Leaves of three, let it be. But a lot of things in nature have three leaves! So, here is a picture guide.
http://www.webmd.com/allergies/tc/poison-ivy-oak-or-sumac-topic-overview

INShape Indiana is starting a new challenge today. This one sounds fun and has a neat way to score yourself. A lot of the things it asks you to do, we already do as WW members. The Summer Fit program info can be found here: http://www.in.gov/inshape/2331.htm


I have another foster dog coming this week. She is an 8 week old puppy, or thereabouts. Since I don’t have a fenced yard, I should be getting lots of walks in! This will surely help the half-marathon training!

What are you doing to amp up your activity these days? Has anyone planted a good size garden that you need to work to offset some of the rising food costs and fears of salmonella? If not, it may not be too late!

Following is an article from the WW website on what you can do when you travel on your summer vaca!

Busy or not, here we come. Every month “Everyday Gourmet” serves up new recipes, cooking tips and ideas for dishes that are elegant in taste and presentation, yet simple enough to prepare and enjoy in a snap.

Even with high gas prices, summer means time in the car. We’re sticking around home this year, taking another one of those “staycations” people are talking about. But we still plan to head out to the local lakes and state parks to take advantage of rural Connecticut’s beauty.

Along the way, we’ll have some healthy munchies to make things even better. After all, car food is an American passion. Most of us grew up with the car trip: Mom packed a lunch and we made up time by not stopping at a restaurant.

There’s no need to blow our lifestyles with unhealthy snacks. Why eat junk just because we’re in the car? Besides, no one will miss those ever-present chips with these fiery cherry tomato poppers. Just have the diet soda or bottled water handy!

And talk about an easy lunch—these wraps are wholesome and satisfying. They’re also easy to eat while you’re on the road or parked at a rest stop along the way.

For dessert, who could resist these sweet, sticky, chewy little morsels of dried fruit and spices? They’ll last for days, a treat during your whole vacation.

So crank up the air conditioning and forget about the crazy price of gas for a bit. You’ve got some easy, economic road food that’ll keep you moving on down the highway!

About the Dried Fruit BitesThese little candies are like the filling to fig cookies without any of the cookie part in the way! They’re a hit with the kids and can be stored in a plastic bag at room temperature for up to four days. For the best results, dice the dried fruit until the pieces are all about the size of the raisins.

Dried Fruit Bites
Makes 25 servings
POINTS® value 1 per serving

Ingredients
· 18 dried California apricot halves, diced
· 11 pitted prunes, diced
· 2 dried figs, stemmed and diced
· 1 cup golden raisins
· 3/4 cup dried cranberries
· 1/2 cup dried pitted dates, diced
· 2 tsp vanilla extract
· 1/2 tsp ground cinnamon
· 1 3/4 cups crispy rice cereal

Instructions
1. Place all ingredients, except cereal, in a food processor. Pulse until well chopped and blended, until the mixture begins to form into its own mound (but not until it’s a puree), less than 1 minute.
2. Transfer the mixture to a bowl; add 3/4 cup cereal. Stir with a wooden spoon until the cereal is evenly distributed in the mixture.
3. Crush the remaining 1 cup cereal with your cleaned, dried hands to a fairly fine powder (or you can seal the cereal in a zip-top bag and crush it with a rolling pin or a can.) Place crushed cereal in a shallow bowl.
4. Roll fruit mixture into 50 balls, about 1 heaping teaspoon each, dropping each into the crushed cereal and rolling until well-coated.

· Serving size: 2 balls.

About the Cherry Tomato PoppersWhat could be easier? Sweet cherry tomatoes are paired with spicy jalapeños and some cheese for an easy snack that’s ready when you are. Store them, covered, in the refrigerator or cooler for a day or two; but for the best taste, let them come to room temperature for 20 minutes before eating.

Cherry Tomato Poppers
Makes 8 servings
POINTS® value 1 per serving

Ingredients
· 32 cherry tomatoes
· 32 jarred pickled jalapeño slices
· Four (4-inch) low-fat mozzarella cheese sticks, cut into 1/2-inch pieces

Instructions
1. Slice off the very top, stem-end of each cherry tomato; use a small grapefruit spoon to spoon out and discard the insides, leaving the walls intact.
2. Place 1 jalapeño slice inside each hollowed-out tomato. Add a piece of cheese and press gently into place.

· Serving size: 4 cherry tomato poppers.

About the Curried Turkey WrapsHere’s an easy lunch in the car. Wrap these sandwiches in wax paper and then in aluminum foil so you can peel the wrappings down and eat on the go.

Curried Turkey Wraps
Makes 6 servings
POINTS® value 3 per serving

Ingredients
· 1 cup shredded carrots
· 1/2 cup fat-free mayonnaise
· 1/4 cup mango chutney
· 2 tsp yellow curry powder
· 12 oz low-sodium deli sliced turkey
· 3 cups bagged shredded salad greens, preferably a mix with crunchy Romaine
· 6 medium whole-wheat tortillas

Instructions
1. Mix the carrots, mayonnaise, mango chutney and curry powder in a medium bowl.
2. Spread 1/4 cup carrot mixture onto each tortilla. Top with 2 ounces turkey and 1/2 cup salad mix.
3. Roll each tortilla closed. Lay a piece of wax paper on top of a piece of foil; set the rolled tortilla on top. Roll closed and seal the ends by twisting them shut. Refrigerate or put in the cooler for up to 6 hours.
4. Serving size: 1 wrap.