 |
| BRIGHT IDEAS |
First Names ONLY and when you send your suggestion please include how many pounds you have lost and whether you are a current "weight loss" or "maintenance" member and if you are a lifetime member at goal; share how long you have been there.
March 2013
 PASSOVER SEDER |
Brisket of Beef 3 oz 9
Cholent 1 cup 5
Chopped Herring 1/4 cup 4
Chopped Liver 1/4 cup 6
Flanken 2 slices 8
Gefilte Fish 1 (1 oz piece) 1
Hard Boiled Egg 1 egg 2
Haroset 1/4 cup 1
Honey Cake 5" x 3" x 1" 9
Horseradish 1 Tbsp 0
Jellied Fruit Slices 3 pieces 4
Joya Jelly Rings 3 pieces 3
Kugel - Matzo 1 piece (3" x 3") 7
Kugel - Store Bought w fruit 1 piece (3" x 3") 9
Leg of Lamb 3 oz 5
Loin of Lamb 3 oz 6
Macaroons - Redcd Sugar 2 pieces 2
Matzo Ball Soup 1 C w/1 sml (1 1/2" ball) 3
Matzo Board 1 Board 3
Matzo Brei 1/4 of 10" 7
Matzo Crunch 1/4 of 1 board 4
Matzo Meal 1/2 cup 6
Mushroom Barley Soup 1 cup 4
Passover Sponge Cake 1/12 of 9" cake 4
Roast Chicken Breast 3 oz 5
Roast Turkey 3 oz 3
Stuffed Cabbage 2 (2" x 2 1/2") 7
Vegetable Tzimmes 1/2 cup 4
Wine 4oz 4
Thanks Louise for this recipe:
EVOO's Peach Gazpacho
Ingredients:
base:
2 quarts large diced Peaches
1/2 cup Orange Juice
1/4 cup Water
2 TB EVOO
2 TB Honey
1/2 ts minced canned Chipotle Chilis
1 TB Rice Vinegar
1 TB Lime Juice
1 ts Kosher Salt
1/2 ts fresh ground Pepper
Garnish:
1 cups medium diced Peaches
3/4 cup medium diced Cucumber
1/4 cup small diced Red Onion red
1/4 cup toasted slivered Almonds
2 TB chopped Cilantro
2 TB EVOO
1/2 ts Kosher Salt
Method:
Base:
Combine all ingredients in a tall thin non-reactive container, puree with an immersion blender. Strain through a fine mesh strainer. Chill.
Garnish:
Just before serving, in a small bowl combine all ingredients.
Serving:
Ladle soup base into chilled bowls, spoon a generous amount of garnish into the center of each bowl. Serve.
Karen Sent this recipe as an alternative burger for 4th July - the picture is borrowed from another blog, Doughmesstic :)
2 t. olive oil
1/2 red or yellow pepper, seeded and finely chopped
1/2 onion, finely chopped
2 T. minced carrot
2 T. minced celery
2 garlic cloves, minced
2 C. finely chopped mushrooms.
3/4 lb. lean ground beef (10% or less fat)
1 T. steak sauce (or sauce of your choice)
salt and pepper to taste
In a medium nonstick skillet, heat oil. Sauté bell pepper, onion, carrot, celery, and garlic until onion is translucent, about 8-10 minutes. Add the mushrooms. Sauté until the mushrooms are brown and the liquid evaporates, about 8 minutes. Cool to room temperature.
In a medium bowl, combine the mushroom mixture, beef, steak sauce, and salt and pepper. Form into 4 hamburgers.
Broil 3”-4” under broiler on broiler rack sprayed with nonstick spray for 5-7 minutes on each side.
(I place formed burgers on pan meant for the grill with holes, and cook on grill until done. Mixture is very soft, so you cannot place them on the grill directly or they drip thru grates)
I usually double this recipe, cook all the burgers, and freeze the extra. Then, you can just heat on grill when needed.
4 points plus. I usually add a 3 points plus roll for a 7 points plus burger.
06/05/12
This recipe is fron Louise:
Trimmed-down Tzatziki Potato Salad
Adapted from SmittenKitchen who mostly adapted from Ina Garten4 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)
05.24.15
This recipe is from Ted:
Here is our recipe for Ginger Chicken
Select 2 quartered broilers (we use 8 to 10 thighs and or legs -- it
tastes much better with the skin on -- smiles)
Juice of one lemon
1 1/2 tsp. chopped garlic
3/4 tsp. ground black pepper
1/2 C smashed ginger root
1/2 C soy sause + 1/2 C water
Arrange chicken in serving pieces in a baking pan.
Add ingredients in order.
Brown chicken in 450 deg. oven
Reduce heat to 350
Bake slowly until very tender -- add water if pan get too dry.
This is a family favorite -- all the kids love it and both daughters
fix it regularly. It generates the most amazing aroma while baking
and it a wonderful compliment to brown rice and broccoli. We also
prepare a kale salad -- but the trimmings are up to you.
02/02/12
From Kirti
The J'ism (read as Jay-isms)
I thought of calling them Jennifer'ism, but that is too many vowels, and vowels make me hungry. I thought of calling them Hudson'isms, but that sounded a bit terse and stressful that would make me wander towards eating too. Then I thought of calling it JH'ism, but it just a mouthful, that reminded me to put something in my mouth! DUH! That just won't do, cannot have inspirational saying making me eat more.
Anyways, whats in a name, it is the achoring point that matters. So, without further much-a-do in my random babble, these are some of the J'isms.
--> The following few are just good sayings! I have to read that verbatim! I couldn't for the life of me remember these lines.
At the end of the day, the Weight Watchers program is an education in sidestepping the misinformation out there about dieting, and breaking the negative diet mentality that predominates the world we all live in.
Weight Watchers hands you the tools to make the right choices. But you still have to make those choices or the program, like any program, won’t work.
And while your schedule and challenges may not be the same as mine, we are all busy just living our lives – doing the best we can. I can promise you that if you trust in the program and trust your leader, you will see positive results.
I’ve got more energy, stamina and drive than I’ve ever had. When I am singing “Feeling Good” in my weight watchers commercials, that’s for real. They couldn’t have picked a better song to describe where I am on the journey. And if I can do it, anyone can. And when I say anyone… I mean anyone.
If you’re tired of being on that diet roller coaster and are finally ready to get off that ride forever, you have the power, the choice, and now the tools to make that happen.
--> Now this following few I like, because it kicks me butt into doing something and not just chit-chatting and (worse!) preaching about it. Some of them sound borderline cheesy, but sometimes that is exactly what I need to hear!
Permanent weight loss does not come with an on and off switch. It is not something you do for a little while and think it is going to change your body. My schedule is as jam-packed as one can get and I still found time to make the program work.
You have to want weight-loss so badly that no mountain, river, or ocean could keep you from reaching your goals. If you have the drive, passion, and commitment, there is no way you won’t get there.
Look, if you don’t like what you see in the mirror, don’t break the mirror.
It doesn’t matter where you are because conscious eating is the same all over the world. Saying you can’t because of where you are physically is just an excuse –covering up something going on emotionally or psychologically.
Life isn’t about what cards you are dealt – its about how you play that hand.
Remember, you’re are making a lifetime commitment to health. It won’t happen overnight, but if you stick with it, I promise, it will come to pass.
These are as printed in the book. :)
Cheer and enjoy and share them freely (I don't think Jenny would mind)
01/18/12
From Louise
I’m not sure where I saw this – I thought the original recipe (for meatballs) was on your blog, or maybe a Weight Watchers handout, but…
1 large (quart) package of Trader Joe’s Mirepoix (cut up celery, carrots and onion) - raw
1 package (pound) of ground turkey
1 egg
Spices to taste (herbes de provence, etc.)
Mix everything up and put into a loaf pan, bake for 40 minutes at 350 degrees. It is amazingly moist and has lots of veggie nuggets in it. I imagine adding a cup of stuffing or croutons would also give it a little pizzaz as well (as well as more points!)
Points per serving varies depends on what “grade” of ground turkey you use – 99%, 98% or 93%.
(Editor's Note: Sounds Yummy - thanks).
12/12/11 --- by Karin --- BRAVO!
I went for the Beef and Broccoli at Kowloon's -probably the only luncheon choice without batter and fried stuff... I only ate a little and a few small bites of rice which I know did not even amount to a 1/2 cup. I did blow it a bit on my Mother in law's chocolate cake but I was at least thinking about it and not just mindlessly eating it. I enjoyed it instead of inhaling it like others. That was something new. I never ate so slow in my life. I wanted to work on being part of it without totally losing it. I think the mission was accomplished. I made myself eat breakfast which I think helped me avoid coffee time at church. No cookies or cupcakes for me thank you! This also made me not starving heading in for lunch. Ice water also helped!
12/04/2011 (updated 12/11/11)
Pocket Guide Changes Based on USDA Updates. Generic Foods:
~ Almonds, 23 nuts (1oz): was 4 now 5 PointsPlus values
~ Avocado (1/4 of 1 medium): was 3 now 2 PointsPlus values
~ Beans, baked (1⁄2 cup): was 8 now 5 PointsPlus values
~ Beans, refried, regular, canned (1⁄2 cup): was 2 now 3 PointsPlus values
~ Beef brisket, lean, trimmed (3oz): was 4 now 5 PointsPlus values
~ Beef chuck, arm (pot roast), trimmed (3oz): was 6 now 4 PointsPlus values
~ Filet mignon, lean & trimmed (3oz): was 6 now 5 PointsPlus values (used to be trimmed only)
~ Ground beef 85% lean/15% fat (1⁄2 cup): was 3 now 4 PointsPlus values
~ KC strip, lean & trimmed (4 oz): was 6 now 5 PointsPlus values (used to be trimmed only)
~ Sirloin, trimmed, 1 slice (2 oz): was 3 now 2 PointsPlus values
~ Sirloin, trimmed, 1 slice (2 oz): was 3 now 2 PointsPlus values
~ Beef, tenderloin, lean & trimmed (2 oz): was 3 now 2 PointsPlus values (used to be trimmed only)
~ Light beer (12 fl oz): was 3 now 4 PointsPlus values
~ Seasoned dried bread crumbs (1/4 cup): was 4 now 3 PointsPlus values
~ Burrito, bean, fast food (5 oz): was 6 now 9 PointsPlus values (Change due to weight difference as it used to be 3 3⁄4 oz)
~ Cappuccino made with whole milk (1 tall): was 4 now 3 PointsPlus values
(used to be “1 Grande”, which is why PPV changed)
~ Cereal, corn grits (1 cup): was 4 now 5 PointsPlus values
~ Regular 4% cottage cheese (1 cup): was 6 now 5 PointsPlus values
~ Cream cheese, fat free (1⁄4 cup): was 1 now 2 PointsPlus values
~ Chicken drumstick with skin (2 oz): was 2 now 3 PointsPlus values (Changes caused by weight differences as it used to be 1 1⁄2 oz).
~ Chicken drumstick without skin (1 oz): was 1 now 2 PointsPlus. (Weight is wrong in PG. The weight should be 2oz as the listing above. PPV for 2 oz is 2 also).
~ Hot cocoa, sugar free, fat free (1 packet): was 1 now 2 PointsPlus values
~ Hot dog on roll, plain: was 9 now 8 PointsPlus values
~ Potatoes, white or red: ~~ 1 small: was 2 now 3 PointsPlus values. ~~ 1 large: was 4 now 7 PointsPlus values (Weight changed for the portion sizes, which impacted the PointsPlus values)
~ Tomato paste (2 tbsp): was 0 now 1 PointsPlus values (No longer a Weight Watchers® Power Food)
~White Wine (4 fl oz): was 4 now 3 PointsPlus values.
11/15/11
From Audrey :) Thanks
“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness, that most frightens us. We ask ourselves, who am I to be brilliant, gorgeous, talented, and fabulous? Actually, who are you not to be? You are a child of God. Your playing small doesn't serve the world. There's nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do. We are born to make manifest the glory of God that is within us. It's not just in some of us, it's in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.”
http://www.marianne.com/
10/14
Someone asked me about tailgating and game day eating, this morning. AND lo & behold, Weight Watchers offered this up on Facebook today:
Lighten Up Parking-Lot Classics
|
The top 10 Hall of Fame tailgating foods — and how to make them healthier.
There’s no point in tailgating if you’re not doing it big. You want big flavors and big tastes, all in the classic dishes. You just don't want to blow your week's worth of PointsPlusvalues in one afternoon. So here are the top 10 tailgating classics done the right (light) way. |
1. Pulled pork
Go high on the hog — literally. With this slow-cooker version, use the meat from high on the loin, rather than off the shoulders and butt. You can make it the night before, so it’s ready when you head to the game. Throw a 3-pound trimmed pork loin in a 5- to 6-quart slow cooker, then dump in an 18-ounce bottle of your favorite barbecue sauce. Secure the lid and cook on low for 8 to 10 hours. The next morning, shred the meat with two forks right in the pot — which you can bring to the game. Serve with jarred pickle relish or jalapeño rings on whole-wheat buns.
Go high on the hog — literally. With this slow-cooker version, use the meat from high on the loin, rather than off the shoulders and butt. You can make it the night before, so it’s ready when you head to the game. Throw a 3-pound trimmed pork loin in a 5- to 6-quart slow cooker, then dump in an 18-ounce bottle of your favorite barbecue sauce. Secure the lid and cook on low for 8 to 10 hours. The next morning, shred the meat with two forks right in the pot — which you can bring to the game. Serve with jarred pickle relish or jalapeño rings on whole-wheat buns.
2. Burgers
Step away from the ground chuck. Go for the leaner stuff, like 90% lean (or higher) ground beef. Better yet, have the butcher trim a sirloin and grind it for you. Still, you've gotta keep these leaner burgers moist. So for every pound of ground meat, grind 6 ounces mushrooms in a food processor until they make a coarse paste. Mix with the meat along with some Worcestershire sauce and Dijon mustard. Form into patties and grill. This burger will stay moist even when well-done, thanks to those ‘shrooms.
Step away from the ground chuck. Go for the leaner stuff, like 90% lean (or higher) ground beef. Better yet, have the butcher trim a sirloin and grind it for you. Still, you've gotta keep these leaner burgers moist. So for every pound of ground meat, grind 6 ounces mushrooms in a food processor until they make a coarse paste. Mix with the meat along with some Worcestershire sauce and Dijon mustard. Form into patties and grill. This burger will stay moist even when well-done, thanks to those ‘shrooms.
3. Brat subs
Turkey brats are a healthier, leaner alternative to the usual larded brats. Split the turkey brats down the middle, then char them on all sides over the fire. Slip them into toasted whole-wheat buns — and top them with jarred roasted red peppers, jarred pickled onions and bagged shredded carrots and don’t forget mustard.
Turkey brats are a healthier, leaner alternative to the usual larded brats. Split the turkey brats down the middle, then char them on all sides over the fire. Slip them into toasted whole-wheat buns — and top them with jarred roasted red peppers, jarred pickled onions and bagged shredded carrots and don’t forget mustard.
4. Wings
Just three wings rack up 9 PointsPlus® values. But not to worry. We’ve got the answer — or a less costly and even tastier version. Marinate 1 pound of chicken tenders with 1/4 cup jarred wing sauce for 30 minutes. Thread those tenders on a stick and grill directly over the fire. No spongy skin, no mess — plus the great taste of the grill, rather than a greasy mess from the deep fryer.
Just three wings rack up 9 PointsPlus® values. But not to worry. We’ve got the answer — or a less costly and even tastier version. Marinate 1 pound of chicken tenders with 1/4 cup jarred wing sauce for 30 minutes. Thread those tenders on a stick and grill directly over the fire. No spongy skin, no mess — plus the great taste of the grill, rather than a greasy mess from the deep fryer.
5. Nachos
Here are the tricks to make them healthier — and more flavorful, too. First, make your own refried beans. Dump a drained 15-ounce can of pinto beans in a food processor with one canned chipotle chili in adobo sauce, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon chili powder and 1 teaspoon minced garlic. Whir it up and smear it on whole-wheat pita chips on a baking sheet. Bring on the veggies, too — lots of diced red bell pepper, celery and shredded carrots. And jarred salsa, dolloped over the whole thing. Add 1/2 cup shredded lowfat cheddar, then broil until the cheese melts.
Here are the tricks to make them healthier — and more flavorful, too. First, make your own refried beans. Dump a drained 15-ounce can of pinto beans in a food processor with one canned chipotle chili in adobo sauce, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon chili powder and 1 teaspoon minced garlic. Whir it up and smear it on whole-wheat pita chips on a baking sheet. Bring on the veggies, too — lots of diced red bell pepper, celery and shredded carrots. And jarred salsa, dolloped over the whole thing. Add 1/2 cup shredded lowfat cheddar, then broil until the cheese melts.
6. Chili
You’ve gotta have chili at the party. But who wants to spend all their PointsPlus values on a slick of grease in a bowl? So here’s a new take on chili that doesn’t sacrifice taste, pumps up the veggies and uses lean bottom-round beef as the hearty center. First, spray a large pot or Dutch oven with nonstick spray and set over medium-high heat. Add 1 pound diced, trimmed bottom-round beef, 2 cups frozen bell pepper strips and 1 cup frozen chopped onions. Stir over the heat until the meat is brown, about 10 minutes. Now add two 15-ounce cans drained and rinsed pinto beans, one 28-ounce can diced tomatoes, 1 cup frozen corn kernels, 1/2 cup reduced-sodium, fat-free chicken broth, 2 tablespoons chili powder, 1 tablespoon ground cumin and 1/2 teaspoon salt. Bring it all to a simmer, then reduce the heat to low and simmer until the meat is tender, stirring often, about 30 minutes. For the bowls, bring along some garnishes worth 0 PointsPlus values: minced scallions, cilantro leaves or pickled jalapeño rings.
You’ve gotta have chili at the party. But who wants to spend all their PointsPlus values on a slick of grease in a bowl? So here’s a new take on chili that doesn’t sacrifice taste, pumps up the veggies and uses lean bottom-round beef as the hearty center. First, spray a large pot or Dutch oven with nonstick spray and set over medium-high heat. Add 1 pound diced, trimmed bottom-round beef, 2 cups frozen bell pepper strips and 1 cup frozen chopped onions. Stir over the heat until the meat is brown, about 10 minutes. Now add two 15-ounce cans drained and rinsed pinto beans, one 28-ounce can diced tomatoes, 1 cup frozen corn kernels, 1/2 cup reduced-sodium, fat-free chicken broth, 2 tablespoons chili powder, 1 tablespoon ground cumin and 1/2 teaspoon salt. Bring it all to a simmer, then reduce the heat to low and simmer until the meat is tender, stirring often, about 30 minutes. For the bowls, bring along some garnishes worth 0 PointsPlus values: minced scallions, cilantro leaves or pickled jalapeño rings.
7. Guacamole
What’s tailgating without a classic dipper like this? Here’s a way to get that great, rich taste of avocados without spending a meal’s worth ofPointsPlus values on a couple spoonfuls of dip. Mash 1 cup frozen, thawed peas in a big bowl with the back of a fork. Mash in 2 peeled and pitted avocados with that fork. Stir in 1 diced tomato, 2 minced scallions, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and several dashes of hot red pepper sauce. Done. Except for one more thing. Peeled avocado can oxidize and turn brown very quickly. Keep this guac green by pressing a sheet of plastic wrap right onto the top of the dip in the bowl before refrigerating it.
What’s tailgating without a classic dipper like this? Here’s a way to get that great, rich taste of avocados without spending a meal’s worth ofPointsPlus values on a couple spoonfuls of dip. Mash 1 cup frozen, thawed peas in a big bowl with the back of a fork. Mash in 2 peeled and pitted avocados with that fork. Stir in 1 diced tomato, 2 minced scallions, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and several dashes of hot red pepper sauce. Done. Except for one more thing. Peeled avocado can oxidize and turn brown very quickly. Keep this guac green by pressing a sheet of plastic wrap right onto the top of the dip in the bowl before refrigerating it.
8. Quesadillas
There’s nothing like melted cheese to ruin a healthy eating plan. So don’t let too much smear your team spirit. Use just 1/2 ounce shredded cheese. Sprinkle it on a whole-wheat tortilla. Add lots of diced veggies: chopped jarred roasted red peppers, thinly sliced red onion, thinly sliced radishes, thawed frozen corn kernels, peeled and pitted mangoes, shredded carrots and/or shredded apple. Fold the tortilla over and griddle or grill until lightly browned and irresistible. You could even set up bowls of the filling and let everyone build their own.
There’s nothing like melted cheese to ruin a healthy eating plan. So don’t let too much smear your team spirit. Use just 1/2 ounce shredded cheese. Sprinkle it on a whole-wheat tortilla. Add lots of diced veggies: chopped jarred roasted red peppers, thinly sliced red onion, thinly sliced radishes, thawed frozen corn kernels, peeled and pitted mangoes, shredded carrots and/or shredded apple. Fold the tortilla over and griddle or grill until lightly browned and irresistible. You could even set up bowls of the filling and let everyone build their own.
9. Potato salad
Steam 1 pound of small, quartered, yellow-fleshed potatoes until tender. Toss with 1 pound thawed, frozen stir-fry-style vegetables, 2 cups shredded skinless rotisserie chicken-breast meat, and 1/2 cup bottled lowfat sesame-ginger dressing. Bang, an Asian potato salad. Kiss that gloppy, mayo-laden stuff good-bye.
Steam 1 pound of small, quartered, yellow-fleshed potatoes until tender. Toss with 1 pound thawed, frozen stir-fry-style vegetables, 2 cups shredded skinless rotisserie chicken-breast meat, and 1/2 cup bottled lowfat sesame-ginger dressing. Bang, an Asian potato salad. Kiss that gloppy, mayo-laden stuff good-bye.
10. Chocolate ice cream
Make this easy hybrid dessert, a cross between pudding and ice cream, loaded with chocolate and served up in cones. Mix all this in a food processor up to two days in advance: 1 chopped banana, one 12-ounce package silken firm tofu (like Mori-Nu), 5 tablespoons cocoa powder, 2 tablespoons confectioners’ sugar and 2 tablespoons maple syrup. Process it, then scrape it into a bowl, cover, and chill for at least 12 hours. Serve by scooping it up into small sugar cones.
Make this easy hybrid dessert, a cross between pudding and ice cream, loaded with chocolate and served up in cones. Mix all this in a food processor up to two days in advance: 1 chopped banana, one 12-ounce package silken firm tofu (like Mori-Nu), 5 tablespoons cocoa powder, 2 tablespoons confectioners’ sugar and 2 tablespoons maple syrup. Process it, then scrape it into a bowl, cover, and chill for at least 12 hours. Serve by scooping it up into small sugar cones.
10/09
From Lisa - thanks for a great idea!
E-Tools Tip - Using the Recipe Builder
Someone else shared this... I thought it was a FABULOUS idea!
With the Recipe Builder, probably the biggest challenge is to figure out exactly how many servings your recipe is. (and then to continue to be aware of exactly what that amount is when serving yourself in the future) So, here's what I learned:
Make the dish, let's use a pot of stew as an example. Weigh the pot itself, and then zero it out. Weigh the filled, completed pot of stew by ounce. In the Recipe Builder, use the total number of ounces AS your number of portions. This will give you the PPV per ounce based on the nutrition info.
Then, each time you serve yourself some stew, weigh your portion and plug in the weight (by ounce) as the number of portions you're consuming.
09/26
This is from Louise :) Thanks so much - there are some wonderful fillings combinations!
Light(er) style Quiche
I make a variety of these with different fillings – some with no cheese at all.
Basic Recipe:
~ 1 Whole wheat deep dish pie crust (Whole Foods sells these frozen) (if you use a regular size pie crust use 1 ½ liquid below instead of 1 ¾)
~ 4 egg equivalent (I use Shaw brand eggbeaters and sometimes I will use half eggwhite and half eggbeater)
~ Enough lactaid skim milk (I like to get the kind that actually tastes more like whole milk – it is more expensive but nice) to make up 1 ¾ cups along with the eggs.
~ 3 drops of red Tabasco (or ¼ teaspoon of cayenne pepper if preferred)
~ teaspoon of nutmeg (fresh grated if you can, but dry is fine)
Prepare liquid and spices by either blending together in a blender or mixing with a whisk.
Preheat the oven to 375 degrees.
Fillings:
It’s key that your fillings be flavorful. I always use a base of caramelized onion to add to my pie crust because I really like the taste of onions.
Some good combinations of fillings in addition to onions (I use about ½ onion in a little cooking spray or olive oil):
Finely sliced pear (2-3) and ½ cup of Gorgonzola crumbles (or a couple wedges of “blue” flavor laughing cow chopped up) – if you arrange the pears in concentric circles it looks really nice.
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Finely sliced apple (2-3) and ½ cup shredded Gruyere – similar set up.
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5-6 cups finely shredded cabbage lightly sautéed with caraway seeds (omit the nutmeg above) so it is still crisp (you don’t want it to be mush after you bake it) – no cheese!
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“Ratatouille” – eggplant, zucchini, tomato, peppers, onions, capers sautéed in cooking spray or olive oil OR roasted (my preferred method but it takes longer) and ¼ cup shredded Parmesan
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½ large bag or 1 box frozen spinach, sautéed with cooking spray until liquid evaporates (if you do with onion you can kill two birds with one stone) and ½ cup of light feta crumbles. You can also use chopped Swiss chard and kale. For kale, you can take ½ chorizo sausage, chop finely, and sauté with the kale – really gives it good flavor.
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7-8 chopped artichoke hearts lightly sautéed and ½ cup goat cheese crumbles.
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Chopped asparagus (reserve 4 spears for decoration) and 2 wedges of laughing cow chopped up. Use the 4 reserved spears to quarter the quiche and place 4 slices of tomatoes in between – looks very dramatic!
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4 slices light Swiss cheese or Swiss laughing cow chopped finely and 2 tablespoons of pancetta (you can get at Trader Joe's pre-diced) will give you that real quiche Lorraine effect… It’s surprising how little meat you need to flavor.
“Ratatouille” – eggplant, zucchini, tomato, peppers, onions, capers sautéed in cooking spray or olive oil OR roasted (my preferred method but it takes longer) and ¼ cup shredded Parmesan
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½ large bag or 1 box frozen spinach, sautéed with cooking spray until liquid evaporates (if you do with onion you can kill two birds with one stone) and ½ cup of light feta crumbles. You can also use chopped Swiss chard and kale. For kale, you can take ½ chorizo sausage, chop finely, and sauté with the kale – really gives it good flavor.
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7-8 chopped artichoke hearts lightly sautéed and ½ cup goat cheese crumbles.
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Chopped asparagus (reserve 4 spears for decoration) and 2 wedges of laughing cow chopped up. Use the 4 reserved spears to quarter the quiche and place 4 slices of tomatoes in between – looks very dramatic!
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4 slices light Swiss cheese or Swiss laughing cow chopped finely and 2 tablespoons of pancetta (you can get at Trader Joe's pre-diced) will give you that real quiche Lorraine effect… It’s surprising how little meat you need to flavor.
Once your fillings have been placed in the pie shell, you can pour the liquid over, do any decorating with asparagus spears, tomatoes and/or green beans and place in the oven for 45 minutes. (I generally check around 40 minutes, depending on what the fillings are, cooking time does vary.)
I also make these in muffin tins (no crust – use paper muffin papers or cooking spray) and just add 2 tablespoons of flour to milk mixture. Mix the milk and guts together in a bowl, then fill the tins about 2/3s full. This works best with finely chopped guts. They only take 15 minutes or so to cook.
Enjoy experimenting and exploring!
09/18
One Pound of Fat.
Author Unknown
Hello! Do you know me? If you don't, you should.
I am ONE POUND OF FAT, and I am the happiest pound of FAT that you would ever want to meet!
Want to know why? It's because no one ever wants to lose me! After all, I am only ONE POUND OF FAT. Just ONE POUND. Everyone wants to lose 3 or 5 or 15 pounds, but never ONLY one.
So, I just stick around and happily keep you fat. Then I am free to add to myself, ever so slyly, so that you never seem to notice...
That is, until I have grown to 10, 20 or even 30 pounds in weight...
YES... it is fun being ONLY ONE POUND OF FAT... left to do just as I please.
So, when you weigh in, go ahead... just keep on saying, "Oh I only lost one pound." (As if that is so terrible). For you see, if you do this, you will encourage others to hang around me because they will think that I am not worth losing.
And I LOVE being around you... your arms, your legs, your chin, your hips, and every other part of you. HAPPY DAYS!
After all, I am ONLY ONE POUND OF FAT!!!
08/07
This from Mary Ann - LT member at goal - lost 100LBS!
WOW!
You sould have seen her face when she was describing it - the epitome of dreamy --
-- Champagne, Pear Vinaigrette with Gorgonzola!
2 TBSP for 1PPV! Yummy!
08/06
This is from the FAQ on the program -
How do I convert the calories on my exercise device (pedometer, heart rate monitor, treadmill) to Activity PointsPlus values?
There are two standard conventions for calculating the weight loss benefits of activity. The system that we use is the Ratings of Perceived Exertion (RPE) system described in the materials. It is not interchangeable with heart rate monitors or the calories presented on gym machines. However it has been shown to be equally accurate, while at the same time not requiring any special machinery to do.
This means that you cannot convert the output of your special machinery to Activity PointsPlus values. But you can and should use the RPE to assess your workout.
07/23
From Lew - Lifetime member (at goal - congrats to you Lew)
Trader Joe's "Hold the Cone" - REAL, chocolate dipped, vanilla ice cream cones, small enough to only cost 2 PointsPlus Values, but substantial enough to give a satisfying chocolate and ice-cream fix!
07/21
I just saw this article on the Weight Watchers Website in the Health and Wellbeing area and I JUST have to repost it -
The Post-Weigh In "Free For All"
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Weight-loss stalled? Maybe you're getting stuck in the post-weigh in "Twilight Zone."
Many members have become rather creative with their weekly calculation of PointsPlus® values, taking periods of time where they "check out" of the program. This strategy may be hurting your success.
It's the "Twilight Zone," a time where a member chooses not to count theirPointsPlus values, and instead indulges with reckless abandon in foods that they otherwise might carefully portion control. Sometimes the vacation from counting PointsPlus values is not just between weigh-in and the next morning, but extends to certain holidays, holy days, and full-moon nights.
The first time I became aware of the phenomenon known as "the twilight zone," I was a young, inexperienced Leader. One of my members approached me after a meeting, frustrated by her rate of weight loss. I asked her if there was anything she could pinpoint as a challenge or roadblock. She sheepishly admitted that immediately following the meeting each week, she indulged in a "free period" where, until the next morning, she would eat anything she wanted; she believed her PointsPlus values didn't "reset" until then.
Her argument was that her week ended when she weighed in. The time between stepping on the scale and the next morning didn't really "count." Plus, she had all week to make up for the indulgence, she rationalized. I soon realized that she was not alone; many members were doing the same thing.
The truth is that the week doesn't end at your weekly weigh-in. As the program is written, you follow the program — and consume your allotted PointsPlus values — the full seven days of the week, not six and a half. The number one reason for plateaus is relaxed adherence to the program. So if you're experiencing a plateau or are unhappy with your rate of weight loss, investigate how often you find yourself in the twilight zone.
On certain "magical" days in my meetings,a I will hear rumblings of it. No one really wants to speak of it out loud because admitting it might mean having to give it up. While there seems to be a payoff in indulging, it can stall or even undermine getting to your goal weight.
So, why are we tempted to jeopardize your success? According to Maria Kinirons, Weight Watchers senior manager program development, the twilight zone may originate from too much restriction and deprivation. "Having been 'good' all week could possibly make you feel like you need to reward yourself before you gear back up again for the remainder of the week," she warns.
I must confess that I've experienced my fair share of twilight-zone moments. But five years into the program, my main goal is to incorporate everything I love into my plan, so that I never feel the need to "check out." There's not an overnight cure, but attending meetings, watching my emotional responses and focusing on my true goals have made them happen less and less frequently. I try to remind myself: "If I always do what I always did, I will always get what I always got."
WAYS TO AVOID THE TWILIGHT-ZONE
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07/08
From Karla - thanks very much...
I recently discovered justbento.com - a site devoted to making and packing bento boxes. I love bento boxes and have several... one of my favorites being the $2.50 "Clever Bear" kid's bento I discovered at Can Man last year... and there was this article that I thought might be a good resource for folks:
http://justbento.com/handbook/
combat-portion-distortion-and-
idea
By the way, the site has very clear prep guide lines: what needs to be done ahead of time, how long it should take for each prep stage, etc.
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07/06
Thanks Lizzie for sending me this article that was published this week in the TUFTS HEALTH&NUTRITION Update
Bad Choices Like Potato Chips, Not Aging, to Blame for Weight Gain
It's not merely getting older than accounts for the nearly 1 pound a year that US adults gain as they age. A new Harvard study blames instead bad lifestyle and diet choices, such as eating too many potato chips. In fact, about half the average 3.35 pounds a healthy, non-obese American gains over 4 years can be traced to potato chips, researchers found. Other leading culprits in weight gain were non-chip potatoes, sugar-sweetened beverages, red meat and processed meats. Lifestyle factors linked to weight gain included alcohol use, smoking cessation and TV watching (over 4 years, nearly a third of a pound per hour per day). But there was some good news in the study, too - foods associated with weight loss. Over four years, each daily serving of yogurt was associated with a 0.82-pound weight loss, followed by nuts, fruits, whole grains and vegetables. The study looked at 120,877 participants in three long-running studies over 20 years. - New England Journal of Medicine----------------------------------------
07/06
Thaks to Karen for bringing these to my (our) attention - I bought some and served them on the 4-July long weekend. They're 3 PPV per roll and are really tasty with a nice texture.
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06/25
Amy sent us this useful information.....DD Detective:
Small iced coffee with cream and sugar 3 PPV
Small frozen hot chocolate beverage 12 PPV
Small Captain America cherry Coolatta 7 PPV
Small frozen lemonade 7 PPV
Small sweetened iced tea 3 PPV
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From Jacque
Roasted Broccoli
1 head broccoli, cut into florets (not too small)!
1-2 Tbsp olive oil
1-2 cloves minced garlic
1/2 lemon wedge
salt & pepper, to taste
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Preheat oven to 400F.
To make sure the florets get a little crispy and not steamed, dry the florets thoroughly after washing them.
Line a baking sheet with parchment paper or aluminium foil.
In a bowl, combine broccoli florets, garlic and olive oil. Spread evenly on a baking sheet.
Season with salt and pepper.
Bake for 20-25 minutes or until broccoli is cooked and the edges are slightly browned.
Remove from the oven and squeeze the lemon juice over the top and serve immediately.
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Variations:
Add lemon zest with lemon juice after baking
Add crushed red pepper flakes
Add cauliflower florets
Add pine nuts
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Editors Note:
The veggies and seasoning need not be counted as any PointsPlus, but make sure you count the olive oil and pine nuts (if used):
1 Tbsp of olive oil is 4 PointsPlus
1 oz pine nuts is also 4 PointsPlus
