Saturday, December 31, 2005
12.31.05
Coffee w/soy milk: 2 pt.
PB Sandwich on whole wheat bread: 4 pt.
98% FF Tortilla: 3 pt.
Filling & cheese in burrito: 5 pt.
Sushi: 10 pt.
Champagne: Untold.
Well, without the drinks, 24 points there. Happy new year!
PB Sandwich on whole wheat bread: 4 pt.
98% FF Tortilla: 3 pt.
Filling & cheese in burrito: 5 pt.
Sushi: 10 pt.
Champagne: Untold.
Well, without the drinks, 24 points there. Happy new year!
Friday, December 30, 2005
12.30.05
What I'm doing...26 points again.
Coffee w/soy milk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Leftover paella: 6 pt.
Cauliflower w/low fat cheese sauce: 3 pt.
Squash & Black bean stew: 6 pt.
4 Newcastles: 12 pt.
Total 26 points plus 7 flex.
Damn you Newcastle for being so delicious.
I don't think I'm going to count today, as we're having sushi tonight and I'm sure about a boatload of champagne. Since I'm not officially on plan yet, this is not cheating. :)
Coffee w/soy milk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Leftover paella: 6 pt.
Cauliflower w/low fat cheese sauce: 3 pt.
Squash & Black bean stew: 6 pt.
4 Newcastles: 12 pt.
Total 26 points plus 7 flex.
Damn you Newcastle for being so delicious.
I don't think I'm going to count today, as we're having sushi tonight and I'm sure about a boatload of champagne. Since I'm not officially on plan yet, this is not cheating. :)
Point Count: Korean Pancake
For dipping sauce
3 tablespoons soy sauce - 0 pt.
2 teaspoons rice vinegar (not seasoned) - 0 pt.
1 tablespoon sesame seeds, toasted - 0 pt.
1/4 teaspoon dried hot red pepper flakes - 0 pt.
1/4 teaspoon Asian sesame oil - .5 pt.
For pancakes
1 cup dried peeled (yellow) mung beans* - 12 pt.
2 medium carrots - 2 pt.
1 bunch scallions (white and pale green parts only) - 0 pt.
1 (5-inch) fresh red chile, thinly sliced crosswise - 0 pt.
1 tablespoon minced garlic (about 3 cloves) - 0 pt.
1 cup water - 0 pt.
2 large eggs - 4 pt.
2 tablespoons all-purpose flour - 2 pt.
1 teaspoon salt - 0 pt.
4 teaspoons vegetable oil - 8 pt.
Special equipment: a Japanese Benriner** or other adjustable-blade slicer
Make dipping sauce:
Stir together all dipping-sauce ingredients in a small bowl.
Make pancakes:
Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
So the whole batch of sauce has half a point, and the total pancake recipe has 28. Each pancake then would have 7 points. Interesting - I was surprised to hear mung beans had that many points!!
3 tablespoons soy sauce - 0 pt.
2 teaspoons rice vinegar (not seasoned) - 0 pt.
1 tablespoon sesame seeds, toasted - 0 pt.
1/4 teaspoon dried hot red pepper flakes - 0 pt.
1/4 teaspoon Asian sesame oil - .5 pt.
For pancakes
1 cup dried peeled (yellow) mung beans* - 12 pt.
2 medium carrots - 2 pt.
1 bunch scallions (white and pale green parts only) - 0 pt.
1 (5-inch) fresh red chile, thinly sliced crosswise - 0 pt.
1 tablespoon minced garlic (about 3 cloves) - 0 pt.
1 cup water - 0 pt.
2 large eggs - 4 pt.
2 tablespoons all-purpose flour - 2 pt.
1 teaspoon salt - 0 pt.
4 teaspoons vegetable oil - 8 pt.
Special equipment: a Japanese Benriner** or other adjustable-blade slicer
Make dipping sauce:
Stir together all dipping-sauce ingredients in a small bowl.
Make pancakes:
Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
So the whole batch of sauce has half a point, and the total pancake recipe has 28. Each pancake then would have 7 points. Interesting - I was surprised to hear mung beans had that many points!!
Point Count: Squash & Black Bean Stew
SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS
1 tablespoon olive oil - 6 pt.
1 large onion, chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
1 tablespoon chili powder - 0 pt.
1 1/2 teaspoons ground cumin - 0 pt.
1 28-ounce can diced tomatoes in juice - 0 pt.
2 pounds butternut squash, halved, seeded, peeled, cut into 1-inch pieces - 8 pt.
4 ounces green beans, trimmed, cut into 1-inch pieces - 0 pt.
1 15- to 16-ounce can black beans, rinsed, drained - 2 pt.
1 tablespoon minced seeded jalapeño chili - 0 pt.
1/2 cup chopped fresh cilantro - 0 pt.
Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper. Per serving: calories, 185; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0
Makes 6 servings; 16 points total, so about 3 points per serving. Impressive.
1 tablespoon olive oil - 6 pt.
1 large onion, chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
1 tablespoon chili powder - 0 pt.
1 1/2 teaspoons ground cumin - 0 pt.
1 28-ounce can diced tomatoes in juice - 0 pt.
2 pounds butternut squash, halved, seeded, peeled, cut into 1-inch pieces - 8 pt.
4 ounces green beans, trimmed, cut into 1-inch pieces - 0 pt.
1 15- to 16-ounce can black beans, rinsed, drained - 2 pt.
1 tablespoon minced seeded jalapeño chili - 0 pt.
1/2 cup chopped fresh cilantro - 0 pt.
Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper. Per serving: calories, 185; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0
Makes 6 servings; 16 points total, so about 3 points per serving. Impressive.
Point Count: Black Bean Soup
2 tablespoons olive oil - 4 pt.
1 1/2 cups chopped red onion - 0 pt.
1 4-ounce can diced mild green chilies - 0 pt.
2 garlic cloves, chopped - 0 pt.
1 tablespoon chopped jalapeño chili with seeds - 0 pt.
1 tablespoon ground cumin - 0 pt.
2 15-ounce cans black beans, undrained - 4 pt.
2 cups canned low-salt chicken broth - 0 pt.
8 tablespoons chopped fresh cilantro - 0 pt.
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 4 servings; 8 points for the whole thing, as far as I can figure. And it got great reviews on Epicurious! Score.
1 1/2 cups chopped red onion - 0 pt.
1 4-ounce can diced mild green chilies - 0 pt.
2 garlic cloves, chopped - 0 pt.
1 tablespoon chopped jalapeño chili with seeds - 0 pt.
1 tablespoon ground cumin - 0 pt.
2 15-ounce cans black beans, undrained - 4 pt.
2 cups canned low-salt chicken broth - 0 pt.
8 tablespoons chopped fresh cilantro - 0 pt.
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 4 servings; 8 points for the whole thing, as far as I can figure. And it got great reviews on Epicurious! Score.
Some general observations
*I eat when I'm bored. So I either need to:
-grow some willpower; or
-avoid boredom somehow.
*Beans and 0-point vegetables are my new best friends.
*Most really high point food isn't worth it.
So. Hm. Interesting.
-grow some willpower; or
-avoid boredom somehow.
*Beans and 0-point vegetables are my new best friends.
*Most really high point food isn't worth it.
So. Hm. Interesting.
Thursday, December 29, 2005
Point Count: Szechwan Carrot Soup
1 medium onion, chopped - 0 pt.
1 celery rib, chopped - 0 pt.
1 garlic clove, minced - 0 pt.
1 teaspoon vegetable oil - 2 pt.
1 pound carrots, cut into 1-inch pieces - 0 pt.
a 3/4-inch piece fresh gingerroot, peeled and sliced thin - 0 pt.
1/8 teaspoon dried hot red pepper flakes - 0 pt.
3 cups chicken broth - 0 pt.
1 1/2 tablespoons soy sauce - 0 pt.
1 1/2 tablespoons creamy peanut butter - 3 pt.
1 teaspoon sugar - 1 pt.
1 teaspoon Asian sesame oil - 1 pt.
1 cup 1% milk - 2 pt.
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
Makes 4 servings; 8 points total, so 2 points a serving.
Impressive! You could have half a pot of soup for 4 points! I love stuff like this.
Clearly I have no concept of portion size so discoveries like this make me happy.
1 celery rib, chopped - 0 pt.
1 garlic clove, minced - 0 pt.
1 teaspoon vegetable oil - 2 pt.
1 pound carrots, cut into 1-inch pieces - 0 pt.
a 3/4-inch piece fresh gingerroot, peeled and sliced thin - 0 pt.
1/8 teaspoon dried hot red pepper flakes - 0 pt.
3 cups chicken broth - 0 pt.
1 1/2 tablespoons soy sauce - 0 pt.
1 1/2 tablespoons creamy peanut butter - 3 pt.
1 teaspoon sugar - 1 pt.
1 teaspoon Asian sesame oil - 1 pt.
1 cup 1% milk - 2 pt.
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
Makes 4 servings; 8 points total, so 2 points a serving.
Impressive! You could have half a pot of soup for 4 points! I love stuff like this.
Clearly I have no concept of portion size so discoveries like this make me happy.
12.29.05
What I'm doing...Target 26 again.
Coffee w/soy milk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Brussel sprouts in low-fat butter sauce: 3 pt.
2 TB peanut butter: 4 pt.
SmartPop: 3 pt.
Vegetable Paella (point count below): 7 pt. (adding one because I put a couple cups of shrimp in the pot)
2 Sam Adams: 6 pt.
1 Sam Light: 2 pt.
Total: 26 points plus 5 flex points... updated because I forgot the peanut butter.
Coffee w/soy milk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Brussel sprouts in low-fat butter sauce: 3 pt.
2 TB peanut butter: 4 pt.
SmartPop: 3 pt.
Vegetable Paella (point count below): 7 pt. (adding one because I put a couple cups of shrimp in the pot)
2 Sam Adams: 6 pt.
1 Sam Light: 2 pt.
Total: 26 points plus 5 flex points... updated because I forgot the peanut butter.
Wednesday, December 28, 2005
12.28.05
What I'm doing...again, 26 points for the day.
Coffee with soy milk: 2 pt.
Netties: 14? pt.
Pastrami Sandwich: 10? pt.
Fries: 5 pt.
3 regular beers: 9 pt.
2 lite beers: 4 pt.
Well, that was a banner day. 26 points, plus 18 flex! No wonder I'm fat!
Coffee with soy milk: 2 pt.
Netties: 14? pt.
Pastrami Sandwich: 10? pt.
Fries: 5 pt.
3 regular beers: 9 pt.
2 lite beers: 4 pt.
Well, that was a banner day. 26 points, plus 18 flex! No wonder I'm fat!
Tuesday, December 27, 2005
12.27.05
What I'm doing...I have 26 points for the day.
Coffee: 0 pt
1 cup regular soy milk: 2 pt
Oatmeal w/brown sugar: 4 pt
Chocolate cookie: 5? pt
Tomato soup: 4 pt
Bean & squash soup: 4 pt
2 slices bread: 4 pt
3 glasses wine: 6 pt
Total: 26 points plus 3 flex points.
Well, not so great but could be worse.
Coffee: 0 pt
1 cup regular soy milk: 2 pt
Oatmeal w/brown sugar: 4 pt
Chocolate cookie: 5? pt
Tomato soup: 4 pt
Bean & squash soup: 4 pt
2 slices bread: 4 pt
3 glasses wine: 6 pt
Total: 26 points plus 3 flex points.
Well, not so great but could be worse.
Point Count: Vegetarian Paella
1/2 cup water - 0 pt.
1/2 teaspoon saffron threads - 0 pt.
2 tablespoons olive oil - 8 pt.
1 red bell pepper, diced - 0 pt.
1 medium onion, diced - 0 pt.
1/2 9-ounce package frozen baby artichokes, thawed, quartered - 0 pt.
2 large garlic cloves, minced - 0 pt.
1 1/2 cups paella rice, Arborio rice, or medium-grain white rice - 18 pt.
3 cups chicken stock or canned low-salt broth - 0 pt.
2 cups chopped escarole or chard - 0 pt.
1 cup drained canned ready-cut tomatoes - 0 pt.
3/4 teaspoon paprika - 0 pt.
1/2 teaspoon salt - 0 pt.
1 15-ounce can cannellini (white kidney beans), rinsed, drained - 6 pt.
1 cup shelled fresh peas or frozen peas - 2 pt.
Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve. Per serving: calories, 320.49; fat, 6.29 g; sodium, 378 mg; cholesterol, 0 mg
Serves 6; 34 points total. Between 5.5 and 6 points per serving.
1/2 teaspoon saffron threads - 0 pt.
2 tablespoons olive oil - 8 pt.
1 red bell pepper, diced - 0 pt.
1 medium onion, diced - 0 pt.
1/2 9-ounce package frozen baby artichokes, thawed, quartered - 0 pt.
2 large garlic cloves, minced - 0 pt.
1 1/2 cups paella rice, Arborio rice, or medium-grain white rice - 18 pt.
3 cups chicken stock or canned low-salt broth - 0 pt.
2 cups chopped escarole or chard - 0 pt.
1 cup drained canned ready-cut tomatoes - 0 pt.
3/4 teaspoon paprika - 0 pt.
1/2 teaspoon salt - 0 pt.
1 15-ounce can cannellini (white kidney beans), rinsed, drained - 6 pt.
1 cup shelled fresh peas or frozen peas - 2 pt.
Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve. Per serving: calories, 320.49; fat, 6.29 g; sodium, 378 mg; cholesterol, 0 mg
Serves 6; 34 points total. Between 5.5 and 6 points per serving.
Point Count: Pasta with Broccoli & Chickpeas
6 garlic cloves, chopped (about 1/4 cup) - 0 pt.
1/2 teaspoon dried hot red pepper flakes - 0 pt.
1/4 cup extra-virgin olive oil plus additional for drizzling - 16 pt.
2 (10-oz) packages frozen chopped broccoli (not thawed) - 2 pt.
3/4 teaspoon salt - 0 pt.
1 (15-oz) can chickpeas, rinsed and drained - 4 pt.
1 lb whole-wheat spaghetti - 24 pt.
Accompaniments: finely grated parmesan; lemon wedges (optional)
Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
Makes 4 main-course servings; total 46 points. 11.5 points per serving.
That's pretty cool. This is some good shit.
1/2 teaspoon dried hot red pepper flakes - 0 pt.
1/4 cup extra-virgin olive oil plus additional for drizzling - 16 pt.
2 (10-oz) packages frozen chopped broccoli (not thawed) - 2 pt.
3/4 teaspoon salt - 0 pt.
1 (15-oz) can chickpeas, rinsed and drained - 4 pt.
1 lb whole-wheat spaghetti - 24 pt.
Accompaniments: finely grated parmesan; lemon wedges (optional)
Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
Makes 4 main-course servings; total 46 points. 11.5 points per serving.
That's pretty cool. This is some good shit.
Point Count: Pastas
Barilla PLUS: 24 points in 1 lb.
Regular pasta: 32 points in 1 lb.
Regular pasta: 32 points in 1 lb.
Point Count: Squash & White Bean Soup
1 large garlic clove, minced - 0 pt.
1 onion, diced finely- 0 pt.
2 tablespoons extra-virgin olive oil - 6 pt.
1 squash (2 lb), peeled, seeded, and cut into 1/2-inch pieces (4 cups) - 8 pt.
3 cups chicken broth (14 fl oz)- 0 pt.
2 cups water- 0 pt.
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained - 6 pt.
1 teaspoon finely chopped fresh sage- 0 pt.
finely grated Parmigiano-Reggiano for serving - 6 pt. in 1/2 cup
Cook garlic & onion in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan or puree in blender to thicken soup. Remove from heat and stir salt and pepper to taste.
Serve soup sprinkled with cheese.
Makes 4 main-course servings; 20 pts for the whole thing, no cheese. With 1/8th cup of cheese on each of 4 servings, 5.5 points per serving.
Nice! Hooray for vegetables!
1 onion, diced finely- 0 pt.
2 tablespoons extra-virgin olive oil - 6 pt.
1 squash (2 lb), peeled, seeded, and cut into 1/2-inch pieces (4 cups) - 8 pt.
3 cups chicken broth (14 fl oz)- 0 pt.
2 cups water- 0 pt.
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained - 6 pt.
1 teaspoon finely chopped fresh sage- 0 pt.
finely grated Parmigiano-Reggiano for serving - 6 pt. in 1/2 cup
Cook garlic & onion in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan or puree in blender to thicken soup. Remove from heat and stir salt and pepper to taste.
Serve soup sprinkled with cheese.
Makes 4 main-course servings; 20 pts for the whole thing, no cheese. With 1/8th cup of cheese on each of 4 servings, 5.5 points per serving.
Nice! Hooray for vegetables!
Point Count: Chicken Tagine
1 tablespoon olive oil - 3 pt.
1 large onion, thinly sliced - 0 pt.
6 large garlic cloves, minced - 0 pt.
1 tablespoon minced peeled ginger - 0 pt.
1 1/2 tablespoons paprika - 0 pt.
1 teaspoon turmeric - 0 pt.
1/2 teaspoon ground coriander - 0 pt.
1/2 teaspoon ground cumin - 0 pt.
1/2 teaspoon cayenne pepper - 0 pt.
1/8 teaspoon ground cinnamon - 0 pt.
2 cups (or more) water - 0 pt.
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans - 8 pt.
1/2 cup canned diced tomatoes in juice - 0 pt.
1/2 cup chopped fresh cilantro stems - 0 pt.
1 lemon, quartered, thinly sliced - 0 pt.
2 tablespoons (or more) fresh lemon juice - 0 pt.
1 lb boneless skinless chicken thighs - 12 pt.
3 medium carrots, peeled, cut into 2-inch pieces - 2 pt.
2 cups 2-inch pieces green beans - 0 pt.
1/4 cup chopped fresh mint - 0 pt.
Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Makes 4 servings; 25 points total, so 6.25 pt per serving.
Plus 1 cup of rice, which is 4 points = 10.25 points per serving.
Not bad. Not bad at all, especially because this makes way, way more than 4 human sized servings. Probably more like 6.
1 large onion, thinly sliced - 0 pt.
6 large garlic cloves, minced - 0 pt.
1 tablespoon minced peeled ginger - 0 pt.
1 1/2 tablespoons paprika - 0 pt.
1 teaspoon turmeric - 0 pt.
1/2 teaspoon ground coriander - 0 pt.
1/2 teaspoon ground cumin - 0 pt.
1/2 teaspoon cayenne pepper - 0 pt.
1/8 teaspoon ground cinnamon - 0 pt.
2 cups (or more) water - 0 pt.
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans - 8 pt.
1/2 cup canned diced tomatoes in juice - 0 pt.
1/2 cup chopped fresh cilantro stems - 0 pt.
1 lemon, quartered, thinly sliced - 0 pt.
2 tablespoons (or more) fresh lemon juice - 0 pt.
1 lb boneless skinless chicken thighs - 12 pt.
3 medium carrots, peeled, cut into 2-inch pieces - 2 pt.
2 cups 2-inch pieces green beans - 0 pt.
1/4 cup chopped fresh mint - 0 pt.
Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Makes 4 servings; 25 points total, so 6.25 pt per serving.
Plus 1 cup of rice, which is 4 points = 10.25 points per serving.
Not bad. Not bad at all, especially because this makes way, way more than 4 human sized servings. Probably more like 6.
Monday, December 26, 2005
Point count: 98% FF Tortilla & SmartPop Kettle Corn
How is it possible one tortilla is 3 points? Damn.
A whole bag of popped 94% FF kettle corn is 3 points. Holy volume, Batman!
A whole bag of popped 94% FF kettle corn is 3 points. Holy volume, Batman!
Point count: Chicken Curry Soup
What I'm doing...
3/4 lb boneless, skinless chicken breasts, 9 pt.
Baby bok choy, 0 pt.
1 cup peas, 2 pt.
1 lb fresh chinese noodles, 24 pt.
1 can coconut milk, 20 pt.
6 cups stock, 0 pt.
Madras curry powder, 0 pt.
Thai red curry paste, 0 pt.
Garlic, 0 pt.
2 TB Fish sauce, 4 pt.
2 TB sugar, 1 pt.
Coriander, 0 pt.
Turmeric, 0 pt.
3 TB vegetable oil; 12 pt.
Total: 72 points, for about 5 servings; that works out to somewhere between 14 & 15 points a serving. Not great, but not too terribly awful.
3/4 lb boneless, skinless chicken breasts, 9 pt.
Baby bok choy, 0 pt.
1 cup peas, 2 pt.
1 lb fresh chinese noodles, 24 pt.
1 can coconut milk, 20 pt.
6 cups stock, 0 pt.
Madras curry powder, 0 pt.
Thai red curry paste, 0 pt.
Garlic, 0 pt.
2 TB Fish sauce, 4 pt.
2 TB sugar, 1 pt.
Coriander, 0 pt.
Turmeric, 0 pt.
3 TB vegetable oil; 12 pt.
Total: 72 points, for about 5 servings; that works out to somewhere between 14 & 15 points a serving. Not great, but not too terribly awful.
12.26.05
What I'm doing...
Need to join the cult again. I'm at 200 lbs - highest ever.
Goals:
-Lose 10% (20 lbs) in 8 - 10 weeks.
-Lose 75 - 80 lbs total; approximately 40 weeks.
In the time it would take to grow an infant, I can lose the equivalent of a 7-year-old. Interesting to think about that way.
Need to join the cult again. I'm at 200 lbs - highest ever.
Goals:
-Lose 10% (20 lbs) in 8 - 10 weeks.
-Lose 75 - 80 lbs total; approximately 40 weeks.
In the time it would take to grow an infant, I can lose the equivalent of a 7-year-old. Interesting to think about that way.
