Chipotle BBQ Tofu and Sesame Stirfry

I made this recipe for dinner tonight.  Mine doesn't have quite the delicious look that's on this website.  But it was pretty yummy.  A little too vinegarey for me, but pretty good.  Oh and it has some kick!

As a side, I made a "stirfry" of onion, garlic, carrot, cabbage, and broccoli with a 1/2T sesame oil and the juice of a small and somwhat dry orange. That was yummy and very much hit the spot!

And I served it on a 1/2 C brown rice.

Very yummy dinner and it felt good to cook something special for myself.

Baked oatmeal!

This is a yummy way to have oatmeal!  And not too bad on cals.  I made this in an eight loaf mini pan.  I baked for 20 minutes, could have gone a minute or two longer.

http://www.recipezaar.com/Baked-Oatmeal-Wisconsin-Style-321993

Happy Hanukkah!

I have received requests in the past for a way to lighten traditional Jewish foods.  Here is an idea to lighten your latkes!  : )

http://blog.healthyeats.com/blog/2008/12/22/lighter-latkes/?nl=EATS_120909_13

Thanksgiving Day Survival Guide – Heck the whole week!

Here’s an article from www.weightwatchers.com about flying and how to stay on track.

http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=45761&sc=3030

Here are some easy breakfasts to keep you on track while you are in the kitchen cooking the big meal. Remember, you will consume less at the big meal if you start your day off with breakfast (and lunch if you eat at dinner time). Don’t restrict your calories. It will only lead to overeating, guilt, lots of pernts you don’t want to track, and discomfort.

Baked Blueberry-Peach French Toast

http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=121721

Blueberry Streusel Muffins

http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=133321

Broccoli Cheddar Quiche – Yes I am suggesting Quiche for breakfast

http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=110271

Here’s why. If you have quiche in the morning, you may be less tempted to eat the dessert later. You will already have had the crust. Or maybe you could have the slice of pumpkin pie but only eat the filling. You can spend the 3 pernts for that in your quiche. A slice of quiche will be very satisfying, much more than the pumpkin pie. And you will be plenty satisfied after your T-Day meal that the pie will only make you more satisfied than you may need to be.

Here are some easy lunches you can throw together if you eat at dinner-time.

Lentil One-Pot Casserole

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=54101

Tex-Mex Rice and Bean Casserole (this is highly recommended by some friends of mine)

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=136321

Spinach Salad with Pears, Almonds and Cranberries

http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=140441

Hearty Tuscan Vegetable Chowder

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=96381

I hope you have a Happy Thanksgiving and truly are able to appreciate the bounty in your life and all that you have to be thankful.  We are in a tough period and many are suffering and struggling.  May you find a way to give to others.  Maybe give to a food bank or donate to Mozel Sanders.  You could even give a bag of animal food to a shelter.  The animals need the love too.  Please remember to give to yourself, the gift of a healthy and on plan meal, as it isn't selfish to take care of yourself.  If you are in good condition, there is more of you to give to others!

Lentils and Kale - Neither unflavorful or pale!

A couple weeks ago I cooked lentils for the first time.  I wasn't sure what to do, so I glanced at the cooking directions in a recipe.  I didn't exactly follow what they said, but it still turned out yummy.  Here is what I came up with.

Lentils and Kale

1 onion, chopped
lots of cumin
cayenne, to your liking
Garlic powder, to your liking
Fresh ground black pepper
1 C dry lentils, rinsed and picked over
2 C veggie broth
4 C water1 bunch kale, tough stems removed and chopped (I used fresh CSA organic and local kale- yum!)
8 ozs mushrooms sliced (better with portabellas)
salt to taste

Saute the onion on medium high heat in spray.  Saute until somewhat translucent.  Add in spices and stir for about 10 seconds.  Add in lentils and liquids.  Cook at a slight boil until liquid is almost absorbed.  Add in sliced mushroms and cook for a couple minutes.  Add in kale and stir to wilt.  Season with salt.

This is great with brown rice and sour cream.  I like it in corn tortillas too.  I eat this for breakfast and lunch.  well, not in the same day.

One fourth of this recipe is only 173 calories, and that is a LOT!  It is core/Simply Filling, if you are following that food plan.  And the amazing part, it has 0 grams fat and a whopping 13 grams fiber!!!!!!!!!!!!!!!

Salad turnips, just for salads????????

Tonight I tried cooking the salad turnips I bought at the Farmers Market 9 days ago.  I wasn't sure how long they would last.  But, I figured I'd give it a go.  The greens were pretty wilted, so I didn't saute those.  I was told that they were great sliced in salads, not even peeled. 

I wasn't in the mood for a cold salad, so I decided to slice and saute them.

They got a little soft, but they were yummy.  Raw, they have a mild radish taste.  Cooked, that is much more mild.  I liked the flavor of the raw turnips, but I was also pleased with the mild flavor.

I sliced about 7 salad turnips and sauteed them in 2 t canola oil.  I added crushed black pepper, minced garlic, and a little salt.  I cooked on high heat until it started to brown and then cut the heat.

Yum!

Homemade Veggie Chili - and a huge revelation as a side!

At the local produce stand yesterday, along with the 11 ears of corn for $1, I got all this for $3 more. So, I decided to use the slightly bruised green peppers and 2 onions to make some veggie chili. A few pieces and slivers of green pepper had to be removed and not used, but the majority was still beautiful and ripe. The tangerines are back in the fridge for eating this week.

I sauteed the onion and green peppers in 4 teaspoons canola oil.  The onions went in a few minutes first.  The spices were added in next.  Cumin, cayenne, garlic, freshly ground pepper, and chili powder.  Lots and lots of cumin and chili powder!  I then added in canned tomatoes, canned tomato sauce, drained & rinsed canned black beans, and corn.  If I had homemade tomato sauce and corn I would have used those.  I am trying to get away from so many canned items. 

It needed a little more liquid to it, so I made up some veggie bouillon and added 2 C of that.

As I was cutting up the green peppers, I thought of how the bruised peppers are a metaphor for me and my continuing weight loss journey.  I have gained it all back.  It happened when I didn't even know it.  Sure I am to blame for most of it.  But the pain in my body and lack of exercise have something to do with it too.  When I bought the peppers on the dollar table, I didn't remove each to see if I should buy them.  I trusted that I would have enough to use for chili.  I don't know how they became bruised, if by nature or man, but do the bruises make them any less valuable?  In a food sales world, yes.  To me, no!  I have picked up some emotional bruises along the way and I have to ask myself, does that make me any less valuable?  No!  So, there are a few pieces of me that I need to discard (weight), but, I am still valuable and worthy like those peppers.

And given that today is my 33rd birthday, I think this is a great revelation and start to a healthy and bountiful year!

Frozen Corn recipe with a kick!

The local produce stand had 11 ears of corn for $1 on the dollar table. I bought it, husked and cleaned it. I brought water to boil, added in a vegetable bouillon cube, cumin, and ground red pepper. I stirred with a whisk to blend in the spices. Once the water boiled, I added the corn. The water didn't come back up to a boil after the corn was immersed.

This simmered for about 5 minutes, upon which I removed with tongs and let cool on a plate. I cooked the corn in 2 batches. I didn't bring the water back to a boil between batches.

After cooled, I sliced off the kernels and placed in a vacuum freezer bag to store.

I ended up cooking 10.5 ears and it yielded 4 C kernels.

It is a tad spicy and aromatic. It will be quite tasty and won't need any other flavorings, like butter.

“It’s so cold!” (recipe included)

I knew if I put that there was a recipe you would look!

With a temp of 1° this morning, that was the first thing I said as I sat on my leather seats in my car (thank you to the animals that provide these to me). They were so cold! How many of you have said these very words a lot lately? Seriously, is this only the second day of winter? I was working my part time job at Georgetown Market yesterday and looked up to see a whirl of snow. It looked so cold and bitter outside. The winds were fierce, the sky was blurred by the flakes falling (tiny flakes so it was especially blurred), and the customers were squinting and holding their hats to their heads. I was thankful to be indoors at that moment. I felt sad for them having to endure the climate they found themselves in, when they did not expect it.

This morning, I was so cold on the way to work. The seats finally started to warm, as I got to the parkign garage. I love seat warmers!!!!!!!!!!!!!!!! Had I gone out to start the car and let it warm, it wouldn’t have shocked me as I sat to head into the office. The temp rose to 3° by the time I was downtown! That was something. I could feel those extra 2 degrees. I know I could. I walked across the street to get a veggie plate for lunch and a gaggle of coworkers exited behind me. One coworker said at least 3 times in a row, “It’s so cold!!!!!” I thought to myself, “you know it is cold, but I am prepared and the sun is shining.” Knowing it would be cold made it easier and faster to adjust. I was fine in the cold! It actually woke me up a bit, so that was nice. I don’t have much work today.

My weight watchers journey as of late is like the morning temps today. At first, I was shocked when I returned to meetings. I will say it. 215 pounds! My goal is 174. EEEEEEEEEEKKKKKKKKKKKK!!!!!!!!!!!!! So, doing that math, I have 41 pounds to lose. I do not want to admit this, but I need to because the holiday treats are tempting me more than any year in the past. If I say it out loud, so to speak, here then I will be able to resist for fear of having to admit to you that I have gone off program yet again. The last year has been hellish and I have endured a lot in my personal life. I am slowly walking through the other side of all this, and I am choosing to embrace WW the best I can. Working for WW was not easy on a mind that still sees itself as a fat girl. While I know the faithful members, those probably the only ones still checking this website, did not judge me for my body, I did encounter many times where I was looked up and down during getting started sessions. I am sure some thought, 'she could lose more!' Or at least I think they thought that. What do you think? Hee!

I had to leave the environment that based my employment on the number on the scale. That being said, not having to weigh in monthly to keep my job has made it easy to slack off and take a breather. That breather has lasted way too long and no matter how shocking that number was, it is what it is. I can’t control the temperature in the air, but I can control the number on the scale. I may be shocked at first, but knowing where I am allows the shock to lessen and it to sink in. Getting back “On Plan (OP)” is shocking too. Tracking and watching what I eat is shocking. But, everyday, the shock lessens and so does the burden. I am growing more and more used to it, and that is refreshing.

I will always have to do WW. This I know, and some days I am even grateful for that. I will always have a fat girl mind, but it doesn’t have to rule me.

I will get back to goal weight, and just like I love you no matter where you are, I know you will love me no matter where I am! So, no shame.

And I lost 1.6 my first week back!

How about this (or as many of these as you can do) as a holiday gift to yourself:

• Get shocked and do something about it!
• Give yourself the grace you would give anyone else
• Do one thing today that you are willing to do the next day, and the next day, and the next day…
• Bring your lunch
• Eat before you go to that holiday party
• Take something WW friendly
• Track as much as you can
• Don’t force yourself – you will only resent having to do it
• Allow yourself a treat if you want one
• Give yourself a day of pampering as a reward for all your hard work this year. This can be at home and on the cheap!
• Take the candy you are given and make a big pile! Count how many days you can go without eating it! It will become a joke. I am on 12 days for a Hershey’s with Almonds – yum! I don’t even want it now!
• Ask for help!
• Go to meetings
• Weigh-in - you can't know what you have to do without knowing where you are
• Be proud of yourself! I am!

And, last but not least, email me and let me know how you are doing!!!!!!!!!!! I miss you all so much! My exit from WW was very fast, and I apologize if it felt as if I had abandoned you. I hadn’t. I still haven’t. If I could do it differently, I would. I know how much importance I put on my leaders and I am sure some of you were hurt. For that I am sorry. It was not my choice to leave, especially so fast. That pesky scale reared its ugly head and I couldn’t get around it any longer!

Happy Holidays and to all a happy, joyous, prosperous, and productive New Year!

Love,
Meg

----------------------------------------------------------------------------------

Baked Pasta with Butternut Squash and Ricotta

main meals
POINTS® Value: 5

Servings: 8

Preparation Time: 25 min

Cooking Time: 60 min

Level of Difficulty: Moderate

This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.

Ingredients
2 spray(s) cooking spray
20 oz butternut squash
1/8 tsp table salt
12 oz uncooked whole-wheat pasta
1 1/4 cup(s) fat-free skim milk
2 tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper
1 tbsp thyme
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese
1/4 cup(s) chopped walnuts

Instructions
· Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
· Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
· Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
· In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
· Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
· Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Notes
· *Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.

Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.

Dr. Oz’s Cup of Fresh review and Indianapolis Marathon (and half Marathon and 5K - recipe at the bottom too!)

I decided a few months back that I would walk the Indianapolis Half Marathon. Well, a REALLY BAD case of plantar fasciitis ruined that. So, in August, I registered for the 5K. The day that I thought would take forever to get here is this Saturday! I can’t believe it. Two gals from the WW message boards are coming into town and are doing this with me. Well, they are so much more fit and strong that they are going to do the Half Marathon. I am such a proud friend!

I am so sick of foot pain. I can’t say that enough. It is VERY frustrating. I have had plantar fasciitis since August. I have some pain every day, most days pretty bad. I know I could have it much worse. Others are in much worse shape. My sympathies to all who are. I have to own the pain I am feeling. It is not fun and I am very bad, as my therapist keeps telling me. I have physical therapy twice a week now. A couple weeks down and finally I am feeling some relief. There is some, not much, but some. I am on 2 hours of a straight tightened muscle, like a Charlie horse. Ice is going on now. My therapist thinks I may not be able to do the 5K, but I am not losing my money and the chance to do something good for me! I will have ice packs at the ready for afterwards!

I also started a part time job this week at Georgetown Market. I am going to be working in the deli, so I will be on my feet all the time. Luckily, the more I move, the more blood flows to the muscles and tendons, thus reducing the pain. But, as I found in a 3.5 hour shift yesterday, they are going to get sore. But, I am looking at the bright side that this will be good for me, budget-wise and movement wise! No pain, no gain, right?

Come and see me Saturdays and Sundays. I start on my birthday, October 25th. Yes, that was a shameless plug! I have to work 8 hours on my birthday. At least I will be surrounded by lots of people on the big day and I will be making money too!

So, back to this marathon stuff! There is still room, if you would like to join in the fun Saturday. The website is www.indianapolismarathon.com.

I will post more from the Cancer Society booklet this week!

Oh, for all those interested in Dr. Oz’s Cup of Fresh Green Smoothie, it is good! I finally had it yesterday. I do NOT like ginger, so I would leave it out. One warning, you really need a juicer! I think he blended it on the show, but I don’t remember. I don’t see how it would blend easily. It is VERY refreshing.

Meg’s Marinara

8-9 tomatoes, boiled, peeled and chopped
2 T canola or olive oil
2 medium or 1 large yellow onion, chopped
Garlic to taste (I used two frozen cubes from a Trader Joe’s freezer pack – roughly 2 cloves)
1 small can Vegetable broth
Dried basil (I would say I used 1 teaspoon)
Dried Oregano (I would say I used ½ teaspoon)
Salt and pepper to taste
1 T sugar (roughly – start out with less and add more as necessary)

Boil tomatoes in water, remove when the skin cracks. Put in an ice bath to stop cooking and peel once cool. Chop and set aside.

While tomatoes are boiling, you can cut up onion and garlic and start sautéing in the oil. Cook on medium until onions are translucent. Add cut up tomatoes and all the remaining ingredients. Simmer on low-medium heat for 60 minutes. Stir often. Reduce to low and simmer another 30 minutes. I think the slow cooking really helps increase the flavor. It would be fine after 30minutes, I am sure, if you are pressed for time.

Take a potato masher and “mash” the tomatoes. I left some chunk. I just wanted to “puree” it a bit. It will not be a thick sauce before this. I like chunky marinara sauce!

I haven’t figured pts on this, but it is all core, except the sugar, which isn’t enough to make it even a half point per serving. And I haven’t measured it yet to see how much it yielded. I will do that tonight and post tomorrow!

Dr. Oz's Cup of Fresh Green Smoothie recipe

Dr. Oz says he makes a breakfast drink for himself many mornings that he calls his green drink.What's in Dr. Oz's green drink?

2 cups spinach
2 cups cucumber
1 head of celery
1/2 inch or teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon

After everything is combined in a blender, this recipe makes 28 to 30 ounces—about three to four servings. Oprah takes a sip and is pleasantly surprised. "It's a glass of fresh," she says.Dr. Oz's second drink might not be as pleasant, but it's still important—a shot of cod liver oil. "First of all, cod liver oil has the right kind of vitamin D in itvitamin D3. That's why people who live in the north lands who don't get any sun at all can still survive. It's got the healthy fats that you want in it," Dr. Oz says.

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

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.

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.

Roll up your sleeves and dig into some of the best recipes of the season. Inspired by top-notch ingredients and practical techniques, we've put together menus and serving ideas for the food you want to cook right now.

Finger food or fork-food? Room temp or chilled? However you like to picnic, we have your menu. We've packed these three moveable feasts with our favorite WeightWatchers.com recipes—the summer's best fresh, portable fare. And we've tossed in real-life tips for keeping the basket and the blanket neat and cool.

Go Forkless
Just bring napkins. And pack these cookies in a container rather than plastic bag so they don't break.

Festive Feta Spread


snacks
POINTS® Value: 3
Servings: 16
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy

This holiday-themed dip was a favorite at a recent recipe tasting. It stays fresh in the refrigerator for up to five days so it's great for unplanned gatherings.

Ingredients
7 oz roasted red peppers, packed in water, drained
1 pound 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up
4 oz reduced-fat feta cheese, crumbled
1 large garlic clove(s), peeled
1/4 tsp black pepper, freshly ground
3 Tbsp dill, fresh, chopped
1/4 cup dill, fresh, whole sprigs
10 1/2 oz baked low-fat tortilla chips

Instructions
Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of spread with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.

Notes
This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)

Tarragon Chicken Salad Wrap


sandwiches
POINTS® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy

Fresh tarragon is a delicious addition to chicken salad. Serve this fresh, flavorful wrap with a bowl of your favorite soup.

Ingredients
2 cup cooked chicken breast, diced
3 Tbsp reduced-calorie mayonnaise
2 Tbsp fresh lemon juice
1 Tbsp fresh tarragon, chopped
1 cup sugar snap peas, chopped (or blanched first if desired)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium tortilla, flour, fat-free, 6 inches each
8 piece lettuce

Instructions
Combine chicken, mayonnaise, lemon juice, tarragon and snap peas together in a large bowl; mix until chicken is well coated. Season to taste with salt and pepper.
Lay tortillas on a flat surface. Place 1/4 of chicken salad in center of each tortilla; top each with 2 lettuce leaves and roll up, folding in ends.

Yields 1 wrap per serving.

Lemon-Lime Cookie Crisps


desserts
POINTS® Value: 1
Servings: 10
Preparation Time: 15 min
Cooking Time: 11 min
Level of Difficulty: Easy

These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon or lime if you prefer.

Ingredients
3 1/3 Tbsp unsalted butter, softened
1/2 Tbsp sugar
2 large egg white(s)
1/3 cup cake flour
1/2 tsp vanilla extract
2 tsp lemon zest, finely chopped
2 tsp lime zest, finely chopped

Instructions
Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.

Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.

Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.

Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)

Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula.

Yields 4 cookies per serving.

Notes
Store cookies in an airtight container to retain crispness.For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.

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Small Bites, Big Flavors
Cut the pasta ingredients into small pieces and you won't have to bring knives.

Tomato, Basil and Smoked Mozzarella Pasta Salad

main meals
POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 9 min
Level of Difficulty: Easy

Vine-ripened tomatoes, fresh basil and smoky mozzarella have natural affinities—add balsamic-infused pasta and you've got a wonderful meal.

Ingredients
8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup cherry tomato(es), or grape tomatoes, halved
1/2 cup basil, fresh, chopped
1/2 cup part-skim mozzarella cheese, smoked, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled.

Yields about 1 cup per serving.

Notes
For an interesting flavor boost, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.

Mini-Pita Snackwiches

sandwiches
POINTS® Value: 2
Servings: 4
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy

These filling little tidbits are a little like tea sandwiches. If you can't find three-pepper hummus (look in the natural-foods section of your supermarket, or try a natural food store), use regular hummus.

Ingredients
4 small wheat pita(s), toasted and halved
1/4 cup store-bought hummus, three-pepper flavor
1/4 medium cucumber(s), cut into 24 slices
2 small radishes, cut into 12 slices
1/2 cup alfalfa sprouts

Instructions
Spread each pita half with 2 teaspoons of hummus. Fill each half with 3 cucumber slices, 3 radish slices and 1 tablespoon sprouts.

Mini Brownie Candy Bars

desserts
POINTS® Value: 3
Servings: 16
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy

These delectable morsels are the perfect after-dinner party treat. Freeze leftovers individually for easy portion control — if there are any!

Ingredients
1 1/4 cup all-purpose flour
1 1/4 cup unpacked brown sugar, firmly packed
1 tsp baking powder
1/3 cup unsweetened applesauce
2 Tbsp water
2 tsp vanilla extract
4 large egg white(s)
1/3 cup milk chocolate chips

Instructions
Preheat oven to 350°F. Coat a 9-inch baking pan with cooking spray.
Combine flour, brown sugar and baking powder in a large bowl; mix well. Add applesauce, water, vanilla extract and egg whites; blend well. Spoon batter into pan and smooth top; sprinkle with chocolate chips.

Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool completely before cutting into 16 pieces.

Soup and Sandwiches
Serve the soup in paper cups or plastic bowls.

Eggplant Sandwich Provencal

light meals
POINTS® Value: 5
Servings: 1
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Easy

Make this sandwich the night before, roll it tightly in plastic wrap, and leave in the refrigerator so the flavors can blend together.

Ingredients
1/8 tsp table salt, or to taste
1/4 medium raw eggplant, about 2 slices, 1/2-inch-thick each
1 tsp olive oil
1/2 Tbsp balsamic vinegar
2 slice high-fiber bread, multigrain or sandwich roll
12 medium basil, leaves
1/2 cup canned pimento, or about 6 pieces roasted red pepper

Instructions
Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.

Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.

Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.

Cold Cucumber Soup

soups
POINTS® Value: 1
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

Turn your veggies into a frothy, flavorful soup in minutes: simply place all the ingredients in a blender and puree.

Ingredients
1 large cucumber(s), peeled and cut into chunks
4 medium scallion(s), trimmed and cut into pieces
2 Tbsp dill, fresh, sprigs
1 1/2 cup plain fat-free yogurt
1 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1 medium orange pepper, or yellow, finely chopped

Instructions
In a blender, combine cucumber, scallions, dill and yogurt; purée. Pour mixture into a bowl; stir in milk, salt and pepper.

Pour mixture into 4 bowls and top each with 1/4 of peppers. Yields about 1 1/4 cups per serving. (Note: Serve soup at room temperature or chilled.)

Lemon-Raspberry Pound Cake

desserts
Was POINTS® Value: 8
Now POINTS® Value: 4
Servings: 10
Preparation Time: 25 min
Cooking Time: 40 min
Level of Difficulty: Moderate

Wow! Buttery-tasting pound cake without all the guilt! We omitted lots of fat and sugar and added the sweet and tart flavors of lemon and raspberry.

Ingredients
2 sprays cooking spray, or enough to coat pan
2 1/4 cup cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
5 Tbsp unsalted butter, softened
1 Tbsp sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon zest, finely grated (zested)
1 cup fat-free vanilla yogurt
1 cups raspberries, frozen (keep frozen until ready to use)

Instructions
Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.

Sift together flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.

Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.

Chef Tips
We renovated Lemon-Raspberry Pound Cake by:
Using considerably less butter than normal.
Opting for nonfat yogurt instead of the full-fat variety, and using it to replace most of the butter.
Coating the pan with cooking spray instead of butter.
Cutting back on sugar and replacing the sweetness with natural flavors.

Pack Your Things and Go
When making a wrap, keep the filling on the dry side so your sandwiches won't get soggy. Roll up your wraps in foil then, as you eat, you can fold down or peel away the foil and nothing falls out.
– Leslie Fink, nutritionist/recipe editor

Freeze small bottles of water or juice boxes to use in place of ice packs. Your drinks will be frosty cold, and you'll save on space.
– Lisa Chernick, executive food editor

Round out any picnic with fresh fruit from a farmer's market—white nectarines, juicy plums, and sweet cherries, etc.
– Leslie Fink, nutritionist/recipe editor

Watermelon doesn't have to be heavy and messy... Cut it up into bite-size pieces and bring them in a covered plastic bowl. Serve with toothpicks.
– Lisa Chernick, executive food editor

You are bound to make a meal out of these recipes!

Vegetable Barley
4 servings
3 pts/Core

1 2/3 C water
½ C medium pearl barley
½ t salt
1 C fresh snow peas
1 small sweet red pepper, chopped
1 T canola oil
4 green onions, thinly sliced
2 T lemon juice
1 t grated lemon peel

In a large sauce, bring water to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender.

In a small skillet, sauté snow peas and red pepper in oil for 2 minutes. Add onions; sauté 2 minutes longer or until vegetables are tender.

Remove barley from the heat; stir in the lemon juice, lemon peel and vegetable mixture.

148 cal, 4 g fat, 6 g fiber, 302 mg sodium, 25 g carbs, 0 chol


Milk Free Cornbread
9 servings
3 pts

1 C all purpose flour
1 C cornmeal
¼ C sugar
2 t baking powder
¼ t salt
1 egg*
1 C rice drink (I like Rice Dream Original Enriched)
2 T canola oil
2 T unsweetened applesauce

In a small bowl, combine the first five ingredients. In another bowl, whisk the egg, rice drink, oil, and applesauce. Stir into the dry ingredients just until moistened. Transfer to a 9” square baking pan coated with cooking spray.
Bake at 425° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
*You can use Ener-g Egg Replacer to make vegan
178 cal, 4 g fat, 2 g fib, 173 mg sod, 31 g carbs, 24 mg chol

Cheese Straws
4 dozen
0 pt per (every 2 = 1 pt)

1 C all purpose flour
1 ½ t baking powder
½ t salt
½ C shredded reduced-fat cheddar cheese
2 T plus 1 ½ t cold butter
1/3 C fat-free milk
2 t paprika

In a small bowl, combine the flour, baking powder and salt; stir in cheese. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball.

On a lightly floured surface, roll dough into a 12” square. Cut in half lengthwise; cut each half widthwise into ½” strips. Sprinkle with paprika.

Place 1” apart on a baking sheet coated with cooking spray. Bake at 425° for 6-8 minutes or until golden brown. Serve warm.
1 Straw = 19 cals, 1 g fat, trace fib, 2 g carbs, 52 mg sod, 2 mg chol


Fettuccine Slaw
14 servings
2 pts

8 ozs. Uncooked fettuccine*
3 C finely chopped cabbage
4 celery ribs, sliced
2 C thinly sliced cucumbers
2 C shredded carrots
1 C reduced-fat plain yogurt
½ C reduced fat mayonnaise
2 T white vinegar
1 t sugar
½ t salt
½ t ground mustard
¼ t white pepper

Break fettuccine into thirds. Cook according to package directions; drain and rinse in cold water.

In a large bowl, combine the noodles, cabbage, celery, cucumbers, and carrots. In a small bowl combine the remaining ingredients. Pour over the fettuccine mixture and toss to coat. Refrigerate until chilled.
*Use whole wheat to help meet good health guidelines
Could be Core if you use WW noodles and fat free yogurt and mayo

¾ C = 112 cals, 4 g fat, 2 g fat, 17 g carbs, 188 mg sodium, 4 mg chol

Fiesta Salad
4 servings
1 pts
2 C torn romaine
¾ C frozen corn, thawed
1/3 C canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
¼ C torn curly endive
1/3 C salsa
2 T reduced fat sour cream
2 T prepared reduced-fat ranch salad dressing

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream, and ranch dressing. Drizzle over salad and toss to coat. Serve immediately.

¾ C = 100 clas, 3 g fat, 4 g fib, 16 g carbs, 235 mg sod, 5 mg chol, 1 Veggie serving
I’ll take this over a 100 cal pack any day!!!!!!!


Couscous with Feta ‘n’ Tomatoes
6 servings
3 pts

1 C boiling water
½ C sun-dried tomatoes (not packed in oil)
1 can (14.5 ozs) vegetable broth
1 ¼ C uncooked couscous
½ C crumbled feta cheese *
¼ C minced fresh parsley
1 ½ t minced fresh oregano or ½ t dried oregano
3 t lemon juice
1 t water
1 t olive oil

In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered for 5 minutes or until broth is absorbed.
Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.

*You can use fat free feta cheese to save some cals and fat grams
Could be core if you used another tomato instead of sundried, and if you use FF feta.
¾ C = 187 cals, 3 g fat, 3 g fib, 33 g carbs, 481 mg sod, 5 mg chol

Dijon Chicken with Grapes
4 servings
5 pts

4 boneless skinless chicken breasts halves (4 ozs. each)
1 t olive oil
½ C refrigerated nondairy creamer
2 T Dijon mustard
¾ C seedless red grapes, halved
¾ C seedless green grapes, halved

In a large nonstick skillet coated with spray, cook chicken inoil over medium heat 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add creamer to skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve over chicken.

224 cals, 7 g fat, 1 g fib, 16 g carbs, 245 mg sod, 63 mg chol, and 1 fruit serving!

Inside Out Cabbage Rolls
6 servings
5 pts

1 lb. lean ground beef
1 lg. onion, chopped
1 lg. green pepper, chopped
1 sm head cabbage, chopped
1 10 oz. can diced tomatoes and green chilies
1 C reduced-sodium beef broth
1 can (8 ozs.) pizza sauce
1 C cooked brown rice
½ C shredded reduced-fat cheddar cheese

In a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain.

Stir in the cabbage, tomatoes, broth, and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.

Stir in rice; heat through. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted.

1 1/3 C = 244 cals, 8 g fat, 5 g fib, 23 g carbs, 502 mg sod, 45 mg chol

Tomato-Walnut Pesto on Linguine
8 servings
5 pts

½ C sun-dried tomatoes (not packed in oil)
½ C boiling water
12 ozs. uncooked linguine
2 C loosely packed basil leaves
¼ C grated parmesan cheese
1 garlic clove, peeled
1/3 C reduced-sodium chicken broth
¼ C chopped walnuts, toasted
¼ t salt
1/8 t pepper
3 T olive oil

Place the tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Meanwhile cook linguine according to package directions.

Place the basil, parm cheese, and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.

Drain linguine; toss with pesto. Serve immediately.

¾ C = 244 cals, 9 g fat, 3 g fib, 33 g carbs, 212 mg sod, 2 mg chol


Summer Fruit Crisp
10 servings
5 pts

4 C fresh dark sweet cherries (about 1 ¼ pounds), pitted
4 C sliced fresh peeled peaches
1/3 C sugar
2 T all-purpose flour
1/8 t salt

Topping:
½ C old fashioned oats
½ C packed brown sugar
1/3 C all purpose flour
¼ C chopped pecans
¼ t salt
¼ t ground cinnamon
3 T cold butter

In a large bowl, combine the cherries through salt. Transfer to a 9 x 13 sprayed baking dish.

For topping, in a small bowl, combine the oats through cinnamon and cut in the butter, until crumbly. * Sprinkle over fruit mixture.

Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Serve warm.
*I use earth Balance in place of butter, vegan (tastes just like butter)

234 cals, 6 g fat, 3 g fib, 128 mg sod, 45 g carbs, 9 mg chol

Blueberry Shortcake
4 Serv
4 Pts

4 T sugar, divided
2 t all purpose flour
1/8 t ground cinnamon
1 C plus 2 T reduced-fat biscuit/baking mix
1/3 C fat-free milk
1 C fresh or frozen blueberries

In a small bowl, combine 2 T sugar, flour and cinnamon; set aside. In another bowl, combine the bicuit mix. Milk, and remaining sugar.
Spread half of the batter into a 1 qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm if desired, or cool on a wire rack.

1 piece = 209 cals, 2 g fat, 1 g fib, 44 g carbs, 403 mg sod, trace chol


Head to Head knock-out fight!
2 T of guacamole and 2/3 C salsa both have 50 calories. You decide who wins this match! Personally, I think it is a tie, as they both taste great. When counting pts, Salsa is the hands down winner. Of course, you can make a Core guac, but do keep in mind, do you need to eat the whole bowl since it is Core. That would be a lot of extra cals and fat grams!

3 ¼ C air-popped popcorn and 1 C potato chips both have 100 calories. You choose!

Happy Memorial Day!!!!

The unofficial start of summer is finally upon us! Can it be already? Where has this year gone???? What have you done this Spring that makes you proud? What new foods or behaviors have you added to your daily WW life?

This is National Vegetarian Week! May 19 – May 26th! Too bad this is a UK celebration and not in the US. Maybe someday! http://www.vegsoc.org/nvw/2008/facts.html Here are some veg facts in case you would like to learn a bit about vegetarianism. I’m not pushing, just proud to be one! And, I am in the process of going vegan. I have had a couple slips in the last 2 weeks, but I have virtually been vegan for 2 weeks. I feel great! I have also given up pop (diet) and I feel great as well. Am I insane? Nah!!!!

Top Ten Reasons To Go Vegetarian

Gone are the days when vegetarians were served up a plate of iceberg lettuce and a dull-as-dishwater baked potato. With the growing variety of vegetarian faux-meats like bacon and sausages and an ever-expanding variety of vegetarian cookbooks and restaurants, vegetarianism has taken the world by storm.

With World Vegetarian Week here, without further ado, are the Top 10 reasons to give vegetarian eating a try, starting now!

1.Helping Animals Also Helps the Global Poor
While there is ample and justified moral indignation about the diversion of 100 million tons of grain for biofuels, more than seven times as much (760 million tons) is fed to farmed animals so that people can eat meat. Is the diversion of crops to our cars a moral issue? Yes, but it's about one-eighth the issue that meat-eating is. Care about global poverty? Try vegetarianism.

2. Eating Meat Supports Cruelty to Animals The green pastures and idyllic barnyard scenes of years past are now distant memories. On today's factory farms, animals are crammed by the thousands into filthy windowless sheds, wire cages, gestation crates, and other confinement systems. These animals will never raise families, root in the soil, build nests, or do anything else that is natural and important to them. They won't even get to feel the warmth of the sun on their backs or breathe fresh air until the day they are loaded onto trucks bound for slaughter.

3. Eating Meat Is Bad for the Environment A recent United Nations report entitled Livestock's Long Shadow concludes that eating meat is "one of the ... most significant contributors to the most serious environmental problems, at every scale from local to global." In just one example, eating meat causes almost 40 percent more greenhouse-gas emissions than all the cars, trucks, and planes in the world combined. The report concludes that the meat industry "should be a major policy focus when dealing with problems of land degradation, climate change and air pollution, water shortage and water pollution, and loss of biodiversity."

4. Avoid Bird Flu
The World Health Organization says that if the avian flu virus mutates, it could be caught simply by eating undercooked chicken flesh or eggs, eating food prepared on the same cutting board as infected meat or eggs, or even touching eggshells contaminated with the disease. Other problems with factory farming -- from foot-and-mouth to SARS -- can be avoided with a general shift to a vegetarian diet.

5. If You Wouldn't Eat a Dog, You Shouldn't Eat a Chicken
Several recent studies have shown that chickens are bright animals who are able to solve complex problems, demonstrate self-control, and worry about the future. Chickens are smarter than cats and dogs and even do some things that have not yet been seen in mammals other than primates. Dr. Chris Evans, who studies animal behavior and communication at Macquarie University in Australia, says, "As a trick at conferences, I sometimes list these attributes, without mentioning chickens and people think I'm talking about monkeys."

6. Heart Disease: Our Number One Killer Healthy vegetarian diets support a lifetime of good health and provide protection against numerous diseases, including the United States' three biggest killers: heart disease, cancer, and strokes. Drs. Dean Ornish and Caldwell Esselstyn -- two doctors with 100 percent success in preventing and reversing heart disease -- have used a vegan diet to accomplish it, as chronicled most recently in Dr. Esselstyn's Prevent and Reverse Heart Disease, which documents his 100 percent success rate for unclogging people's arteries and reversing heart disease.

7. Cancer: Our Number Two Killer Dr. T. Colin Campbell is one of the world's foremost epidemiological scientists and the director of what The New York Times called "the most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease." Dr. Campbell's best-selling book, The China Study, is a must-read for anyone who is concerned about cancer. To summarize it, Dr. Campbell states, "No chemical carcinogen is nearly so important in causing human cancer as animal protein."

8. Fitting Into That Itty-Bitty Bikini Vegetarianism is also the ultimate weight-loss diet, since vegetarians are one-third as likely to be obese as meat-eaters are, and vegans are about one-tenth as likely to be obese. Of course, there are overweight vegans, just as there are skinny meat-eaters. But on average, vegans are 10 to 20 percent lighter than meat-eaters. A vegetarian diet is the only diet that has passed peer review and taken weight off and kept it off.

9. Global Peace
Leo Tolstoy claimed that "vegetarianism is the taproot of humanitarianism." His point? For people who wish to sow the seeds of peace, we should be eating as peaceful a diet as possible. Eating meat supports killing animals, for no reason other than humans' acquired taste for animals' flesh. Great humanitarians from Leo Tolstoy and Mahatma Gandhi to Thich Nhat Hanh have argued that a vegetarian diet is the only diet for people who want to make the world a kinder place.

10. The Joy of Veggies
As the growing range of vegetarian cookbooks and restaurants shows, vegetarian foods rock. People report that when they adopt a vegetarian diet, their range of foods explodes from a center-of-the-plate meat item to a range of grains, legumes, fruits, and vegetables that they didn't even know existed.

Sir Paul McCartney sums it all up, "If anyone wants to save the planet, all they have to do is just stop eating meat. That's the single most important thing you could do. It's staggering when you think about it. Vegetarianism takes care of so many things in one shot: ecology, famine, cruelty."
So are you ready to give it a try?

Check out VegCooking.com for recipes and meal plans and to take the World Vegetarian Week 7-Day Pledge.

Here is the website this article came from. http://www.alternet.org/environment/85828/?page=1 While vegetarianism is not for everyone, adopting it on a more regular basis will help your health. I challenge you to go veg maybe one whole day or even more this week!

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Okay, so Monday is Memorial Day. Here are some values for foods that you might run into at your party! I hope you have a wonderful weekend and enjoy a day off (if you get Monday off). Maybe work in your yard while listening to the 500 on the radio. Get some points and feel revved up to work by the race cars. Oh, and a pretty yard to boot! Go out for a nice walk in a park, have a picnic lunch after. Clean out the garage. Mow the lawn. Come down and walk the nice and clean downtown canal. Be active. Allow yourself to sleep in Monday if you like, but do things to keep busy. You will feel so good for having accomplished all you do and you will also improve the weigh-in results for next week. Pts can be high at cookouts, so just go in with knowledge and a plan. Again I will say, “If you fail to plan, you plan to fail.” Anonymous (Thanks to Leader Diane for compiling these values!)

*****Memorial Weekend and Graduation Celebrations*****
The following list provides estimated POINTS values. If the nutrition information is available, use it to calculate the actual POINTS value (it may be lower!). Plan ahead to enjoy a guilt-free holiday!
Beef
3 oz. cooked 75-85% lean ground beef burger (5)
3 oz. cooked 90% lean ground beef burger (4)
3 oz. cooked 95% lean ground beef burger (3)
Steak, regular, cooked 4 oz. (10) Steak, lean, trimmed and cooked round or loin 4 oz. (5)

Chicken Breast, fried with skin & bone 4.5 oz. (11)
Breast, cooked, with skin & bone 4.5 oz. (5) Breast, cooked, without skin & bone 3 oz. (3) Drumstick, fried, with skin (5)
Drumstick, cooked with skin (2)
Drumstick, cooked without skin (1)
Ground, cooked lean 3 oz. patty (4)
Ground, cooked lean breast 3 oz. patty (2)
Chicken Salad, 1/2 cup (6)

Spareribs Barbecued, four 4" long ribs (8)

Hot Dogs/Franks
Beef, pork, or turkey, fat-free (1)
Beef or pork, light (2)
Turkey, light (3)
Turkey, regular (3)
Beef or pork, regular (5)
Bratwurst, coooked 2 oz. (5)
Bratwurst, Boca (3)
Morningstar Farms Veggie Dogs are 1

Buns:
Hot Dog & Hamburger Regular (3)
Light (1)

Salads
Carrot and raisin, 1/2 c (7)
Coleslaw, 1/2 c (4)
Egg, 1/2 c (8)
Fruit, 1 c (2)
Macaroni, 1/2 c (6)
Pasta, 1/2 c (3)
Potato, 1/2 c (7)
Three bean salad, 1/2 c (4)
Tossed, no dressing (0)

Miscellaneous Corn on the cob, 1 medium (1)
Baked beans, 1/2 c (5)
Baked beans, canned 1/2 c (2) – Bush’s Vegetarian Baked Beans ROCK!!!!!!!!!!!!
Shish kebob, 2 small skewers (8)
Potato chips, 14 (4)
Potato chips, baked 11 (2)
Alcohol Wine, 4 oz (2)
Beer, regular 12 oz (3)
Beer, light 12 oz (2)
Liquor, 1 1/2 oz of brandy, gin, rum, scotch, tequila, vodka, or whiskey (2)
Margarita, 4 oz (5)
Pina Colada, 6 oz (7)
Daiquiri, 6 oz (6)
Desserts Cake, with icing, 1/12th of 9" layer cake or 3" square (12)
Angel food cake, 1/16th of a 10" tube (2)
Pound cake, 5"x3"x1" (8)
Brownie, one 2" square (5)
Cupcake, lowfat chocolate with frosting (2)
Pie, fruit, one-crust 1/8th (6)

Two Bean Salad with Tarragon Dressing - this is AWESOME!
3 Pts
Serves 8
30 minutes or fewer
161 cals; 4 prot; 9.5 fat; 4 fiber

½ lb green beans, trimmed and cut into 1” pieces (2 C)
15 oz can chickpeas, drained
1 C cherry tomatoes, halved
6. oz can artichoke hearts, drained and roughly chopped
½ C pitted kalamata olives, halved
¼ C sliced red onion
¼ C finely chopped Italian parsley

Dressing
¼ C balsamic vinegar
2 t Dijon mustard
1 t maple syrup
1 clove garlic
¼ t salt
1/8 t pepper
¼ C olive oil
1 T fresh tarragon

Salad:
Fill a large pot with 1” water and set steamer basket in pot. Cover and bring to a boil. Place green beans in steamer basket; cover, reduce heat to medium-low, and steam 2-3 minutes, or until crisp tender. Cool.

Toss beans with remaining salad ingredients in large serving bowl.

Dressing:
Blend all ingredients up to pepper until smooth. With blender running, slowly add oil and tarragon and blend until smooth. Pour dressing over salad and toss to coat. Serve at room temp.

This is great without the olives (I don't like them). You could probably even cut back on the oil.

Polenta with Baby Spinach

side dishes
POINTS® Value: 4
Servings: 4
Preparation Time: 8 min
Cooking Time: 12 min
Level of Difficulty: Easy

Celebrate spring with fresh baby greens. We paired them with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.

Ingredients
· 3 1/2 cup fat-free chicken broth (or vegetable broth)
· 1 cup uncooked cornmeal, in the form of instant polenta
· 1/2 tsp table salt
· 1/4 tsp black pepper
· 1/4 tsp ground nutmeg
· 2 cup spinach, baby leaves, stems removed, chopped
· 1/2 cup grated Parmesan cheese, Parmigiano Reggiano recommended
· 1/4 cup fat-free evaporated milk

Instructions
· Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.

· Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.

Notes
· Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Serve the polenta as soon as it thickens to maintain its creaminess.Chopped, cooked and drained broccoli makes a delicious alternative to the spinach.

Recent WeightWatchers.com Recipes
Grilled Asian Burgers with Onion and PineapplePotato and Green Bean SaladGrilled Fruit with Rich Chocolate SauceGingered Pork, Pineapple and Pepper Skewers

Hungry Girl’s Memorial Day Survival Tips
http://www.hungry-girl.com/girls/biteoutdetails.php?isid=1120 –

Barley Tex-Mex Salad

1/2 tsp table salt
1/2 cup uncooked barley
2 Tbsp fresh lime juice
2 Tbsp water
1 Tbsp olive oil
1/4 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper
1 cup canned black beans, drained and rinsed
1/2 cup grape tomatoes, halved, or cherry tomatoes, quartered
1/2 medium avocado, Haas, diced (or edemame)
1/4 cup frozen corn kernels, thawed, or drained, canned corn
1/4 cup cilantro, fresh, chopped
1/4 cup scallion(s), sliced

Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool. Meanwhile, whisk together lime juice, water, oil, cumin, remaining 1/4 teaspoon of salt and pepper in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about a rounded 3/4 cup per serving.

Core - from a WW msg board