... Not to mention the beers and cocktails; BUT Wait....
I am not trying to copy what "Hungry Girl" does so well, just want to stimulate your thoughts and appetite with substitutions:Summer BBQ Fare can be very very off track or very very available and Weight Watchers friendly with minimal effort, planning ahead and ASKING for what you want from the "Griller". Do't be afraid, I bet the rest of the family would love to have some new and exciting grilled meats, veggies and fruit and some new salads - who knows - they may even become new family traditions?
Here are some fun and Delicious Weight Watchers Recipes to keep you on plan and excited about grilling through the summer:
Grilled T-Bone Steak with Easy Barbecue Sauce
Prep Time 8 minutes - Cook time 14 minutes. 7 PPV per serving - 4 servings.
INGREDIENTS:
2 Tbsp chili sauce (or ketchup)
1 Tbsp packed brown sugar
1 clove garlic, minced
2 tsp course grained (or any mustard)
1/4 tsp ground ginger
1 LB (raw weight) T Bone steak, cut thick (1-1.5")
- Preheat grill to high.
- In a small bowl, combine chili sauce (or ketchup), sugar, garlic, Worcestershire sauce, mustard and ginger; brush sauce all over steak. Grill, flipping once, brushing steak with any leftover barbecue sauce while steak cooks, about 6 to 7 minutes per side, or until desired degree of doneness.
- Remove steak to a cutting board, cover loosely with aluminum foil and let stand for 10 minutes before slicing against the grain. Yields about 3 ounces steak per serving.
Grilled Pineapple with Coconut Sorbet
Prep Time 7 minutes - Cook time 10 minutes. 4 PPV per serving - 6 servings.
INGREDIENTS:
6 Tbsp dried, shredded and sweetened coconut
6 slices fresh pineapple about 1/2" thick
1 Tbsp honey
1.5 C your favorite brand of light ice-cream, light coconut sorbet or fat-free frozen vanilla or chocolate yogurt
INSTRUCTIONS:
- Preheat grill to high.
- Spread the coconut evenly on a microwave safe plate; microwave on high, tossing a couple of times until lightly browned with some while shreds, check in 30 second intervals.*
- Brush the pineapple with the honey and place on the hot grill, Cook until lightly charred on both sides (about 3 minutes per side).
- Serve 1 slice per plate topped with the ice-cream, sorbet or yogurt and a sprinkling of the toasted coconut.
* If you prefer to toast the coconut in the oven - it'll take about 15 minutes on a dry cookie sheet at about 300 deg F.
Raspberry Lime Rickey (with or without alcohol)
Prep Time 5 minutes . 2 PPV per serving (6 PPV each with addition of Rum, Vodka or Gin). 4 servings.
INSTRUCTIONS:
INGREDIENTS:
2 C unsweetened frozen raspberries (substitute any berries)
2 Tbsp fresh line juice
.25 C sugar
16oz plain seltzer or diet tonic
- Combine frozen raspberries, lime juice, sugar and seltzer in a blender; blend until smooth. Remove blender container from stand and shake it; blend again. Serve immediately over ice. Yields about 1 cup per serving.
If you missed last weeks BLOG - here is the info you need to
Get moving and get losing with the SPRING moving challenge. It begins in the meeting this week and runs through July 14.
Walk, Jog, Dance, Swim, Ultimate Frisbee, Ride, Kayak, do Handstands... it doesn't matter. We will be encouraging you all the way to get active in any way that excites you, to track your activity and win prizes!We'll be distributing a brochure at your meeting that week giving details the challenge, it has coupons offering you discounts on fitness paraphernalia (e.g.25% discount at Reebok.com) and will also provide you with the 6-weeks activity tracker which is a paper option for submitting your entry form for prizes. In addition, the brochure entitles you to purchase all Weight Watchers fitness products on sale -- $5 off, including pedometers!
There are weekly prizes available from such companies as Garmin, Camelbak, Reebok, Speedo, Apple, Bowflex and many more. There are also Grand Prize winners going to be drawn from members who track all 6 weeks and enter the drawing - XBox 360 250GB Console with Kinect, Kinect Spor5ts; Season Two game, Zumba Fitness Rush game and Your Shape: Fitness Evolved game :)
Please come this week to collect your brochure and find out how to register and get started. It's a really cool challenge!
Thank-you and God Bless You!
On a final note - if this has been a weekend of more food and beverages and less Weight Watchers - please don't skip the meeting (come and get motivated and just skip the scale instead).
I wanted to share with you that I saw "The Best Exotic Marigold Hotel" last night and my favorite line from the move is this:
Trimmed-down Tzatziki Potato Salad
ReplyDeleteAdapted from SmittenKitchen who mostly adapted from Ina Garten
4 pounds potatoes (I bought a bag of multi-colored potatoes from Trader Joes)
SmittenKitchen used 1 3/4 cups full-fat Greek yogurt and 1/4 cup sour cream – I substituted a large container of Fage Greek non-fat Yogurt
2 tablespoons freshly squeezed lemon juice (from half a big lemon)
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
2 teaspoons kosher salt (I skipped this)
Freshly ground black pepper
1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed
More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile. I used chopped fresh mint leaves because I had some from my backyard jungle!
In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that small potatoes tend to be done in roughly 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)
Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.
Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. I used the food processor for shredding and a colander for the squeezing. Do not skip the squeezing out moisture step!!! Add to yogurt mixture.
Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days – I found chilling for a while improved the flavor.
Makes generous portions for 8, 2 pts per serving (17 points total)