A pretty good year

What I'm doing...25 points total

Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Leftover veg curry: 5 pt.
Tomato juice: 1 pt.
Pudding: 1 pt.
Soy latte: 2 pt.
Chicken noodle: 4 pt.
Beef & vegetable: 4 pt.
2 slices bread: 4 pt.

25 pt. total

Weigh in tomorrow! Eek!

What I'm doing...25 points total.

Coffee w/soy milk: 1 pt.
Oatmeal: 3 pt.
Tomato soup: 4 pt.
SF jello pudding cup: 1 pt.
Soy latte: 2 pt.
Roast chicken: 4.5 pt.
Roast potatoes and sweet potatoes: 7 pt.
FF jello pudding cup: 2 pt.

24.5 pts. total.

The sugar free tastes better and is less points. No more sending husband to grocery store! Augh!

What I'm doing... 25 points total.

Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Turkey & 2% cheddar wrap w/arugula: 5 pt.
Miso soup: 5 pt.
Yakitori: 9 pt.
Jello pudding cup: 1 pt.

24 pt. total

I am addicted to sugar free pudding. That is all.

Modified from this recipe.

1 lb chicken thigh filets, cut into 2.5 cm cubes - 15 pt.
8 spring onions, cut into 2.5 cm lengths - 0 pt.
Bamboo skewers

Yakitori sauce (makes 2 cups)

6 table spoons sake - 3 pt.
¾ cup dark soy sauce - 0 pt.
3 table spoons Mirin - 0 pt.
2 table spoons sugar - 2 pt.

Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.

Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked

I did in the oven, because it's January in Nebraska. Yum. 18 points total, including all sauce.

Modified from Epicurious.com

1 tsp canola oil - 1 pt.
2 tsp minced fresh ginger - 0 pt.
2 cloves garlic, peeled and minced - 0 pt.
1 tbsp low-sodium soy sauce - 0 pt.
4 tsp rice vinegar - 0 pt.
1/2 tsp Asian chili sauce (or 1/2 tsp red pepper flakes) - 0 pt.
1/3 cup smooth peanut butter - 10 pt.
1/2 cup lower-sodium nonfat chicken broth - 0 pt.
1/2 tsp salt - 0 pt.
16 oz fresh chinese noodles - 24 pt.
12 oz medium shrimp, peeled and deveined - 6 pt.
1 red bell pepper, cored, seeded and julienned - 0 pt.
1 cup snow peas - 0 pt.
1 carrot, peeled and julienned - 0 pt.

Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

41 points total, so just over 10 per serving. Not bad for a yummy-sounding noodle dish.

Why are noodles so high in points? That makes me sad. I love noodles!

Adapted from Epicurious.com

1 3/4 cups water - 0 pt.
1 teaspoon salt - 0 pt.
1 cup jasmine or basmati rice - 8 pt.

1 cup (packed) coarsely chopped fresh cilantro - 0 pt.
3/4 cup unsweetened light coconut milk - 6 pt.
4 teaspoons minced fresh ginger - 0 pt.
1 tablespoon fresh lime juice - 0 pt.
2 large garlic cloves, minced - 0 pt.

2 tablespoons vegetable oil - 6 pt.
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes - 10 pt.
1/2 cup thinly sliced green onions - 0 pt.
2 teaspoons curry powder - 0 pt.
1 teaspoon ground cumin - 0 pt.
1/8 teaspoon dried crushed red pepper - 0 pt.
1 cup whole small cherry tomatoes - 0 pt.

2 tablespoons chopped peanuts - 2 pt.

Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.

Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree into rice. Set aside.

Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.

Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.

32 points total, which includes all the rice! That means 8 points per serving for 4 servings.

From weightwatchers.com:

Ingredients

4 cup fat-free chicken broth
1 pieces ginger root, 1/2-inch thick, crushed
4 oz mushroom(s), cut into 1/2-inch cubes
8 oz firm tofu, cut into 1/2-inch cubes
1 Tbsp scallion(s), minced
1 Tbsp cilantro, or 4 sprigs, for garnish
Instructions

1. Bring chicken broth and ginger to a boil. Add mushroom and cook 1 minute. Add tofu and cook 2 minutes. Remove from heat and serve in bowls. Top each with scallions and garnish with cilantro.

4 points total, so 1 point/cup. I might add some miso paste (~1 pt per TB) for a bit of added flavor without a lot more points.

What I'm doing...25 points total.

Coffee w/soy milk: 1 pt.
1 egg on toast: 4 pt.
Toast w/FF cream cheese: 3 pt.
Jello pudding cup: 1 pt.
Veggies w/sauce: 3 pt.
Pasta w/red sauce: 6 pt.
1 piece lasagne: 6 pt.
3 glasses wine: 5 pt.

29 pts. total.

Party for my grandmother's birthday tonight - kind of a challenge. But it was fun! And my grandmother is 82 years old!

1.5 lb baby carrots - 4 pt.
1 onion, diced
1 TB evoo - 3 pt.
1.5 TB curry powder
pinch crushed red pepper
1/2 tsp turmeric
1/2 tsp cumin
6 cups chicken stock
salt & pepper

Sweat onion with spices a few minutes in the olive oil; add carrots and stock. Cover. Over medium heat, cook until carrots are very soft, about 30 minutes. Blenderize and serve garnished with some chives or scallions. Some plain yogurt or ff sour cream might be good on top too.

7 points for the whole thing. More if served with yogurt or sour cream...

This freezes really well too.

What I'm doing...25 points total

Coffee w/low fat soy milk: 1 pt.
Oatmeal: 3 pt.
SF Jello: 0 pt.
Shrimp & steak skewers: 7 pt.
Turkey burger: 7 pt.
Fries: 10 pt.
3 Boulevard wheats: 9 pt.

37 pts. total. Happy Friday to me!

The Applebees WW menu is pretty darn good; had lunch there with mom today. Who am I to refuse free lunch?

Also, I got two activity points! By walking the dog OUTSIDE! It was so nice to be in the sun.

What I'm doing...25 points total

Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Veggies w/sauce: 3 pt.
Oatmeal: 3 pt.
Pudding cup: 1 pt.
Chicken pot pie: 14 pt.

25 points total.


Lots of oatmeal; Thursdays are my long days at school and so I need to bring enough to get me through from 7 am to 6:30 pm.

Curt made the pot pie so I don't have a recipe, but he thinks counting points is fun so I trust it.

What I'm doing...25 points total.

Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Turkey wrap: 5 pt.
Veggies & sauce: 3 pt.
Soy latte: 2 pt.
Tofu picatta: 7.5 pt.
Roast veggies: 1.5 pt.
pudding cup: 1 pt.

24 points total.

Turkey wrap includes 1 98% FF tortilla, 1 pt of oven roasted turkey, 1 pt 2% sharp cheddar, a handful of organic baby arugula, 1 tsp FF mayo, 1 tsp organic dijon mustard, and salt & pepper.

Tofu picatta includes 1 block of tofu (10 pt.), juice of 1 lemon, 1/4 cup of white wine (2 pt.), 1 TB butter (3 pt.), and some capers. This was just ok, so I won't post a full recipe.

202.8/201/130

Down .4 - a little disappointing but hell, at least I was down and not up.

What I'm doing...25 points total

Coffee w/lite soy milk: 1 pt.
Oatmeal: 3 pt.
Leftover cauliflower & potatoes: 6 pt.
Jello pudding cup: 1 pt.
Broccoli in sauce: 3 pt.
Scallops in garlic sauce: 7 pt.
1 cup Rice: 4 pt.
Hot & sour soup: 2 pt.

25 points total; hopefully this doesn't ruin my weigh in tomorrow! At least it isn't until 4:30 because I have a makeup class that overlaps with the noon meeting.

Lots of water tomorrow!

Edited because my damn lovely and wonderful husband forgot to order my soup. Siiiiiiiiigh.

What I'm doing...25 points total.

Coffee w/soy milk: 2 pt.
Oatmeal: 3 pt.
Squash chili: 4 pt.
Double soy latte: 2 pt.
Szechwan carrot soup: 2 pt.
Spiced cauliflower: 2 pt.
Braised fennel & potatoes: 4 pt.
Whole wheat toast w/1 TB ff cream cheese: 3 pt.
1 jello pudding: 1 pt.

24 points total.

Modified from the February 2006 issue of Gourmet magazine.

1 large fennel bulb with fronds - 0 pt.
1 large onion, cut into 1/4 inch slices (2 cups) - 0 pt.
1/4 tsp black pepper - 0 pt.
1 tsp salt - 0 pt.
2 TB EVOO - 6 pt.
1 lb red boiling potatoes - 6 pt.
1/2 cup water - 0 pt.

Chop enough fennel fronds to measure 2 TB, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4 inch slices.

Cook fennel, onion, pepper, and 1/2 tsp salt in oil in a heavy skillet over moderate heat, covered, stirring occassionally until onion is softened, about 5 minutes.

Meanwhile cut potatoes crosswise into 1/4 inch slices.

Add potatoes and reminaing 1/2 tsp of salt to fennel mixture and cook, uncovered, stirring frequently for 3 minutes.

Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

12 points total, so 3 points each for 4 servings.

What I'm doing...25 points total

Coffee w/soy milk: 2 pt.
Omelette, take II: 3.5 pt.
Leftover oatmeal from yesterday: 2 pt.
Leftover laksa: 10 pt.
1/2 avocado: 2.5 pt.
Butternut squash chili: 4 pt.
Jello pudding cup: 1 pt.

25 points total.

As revised from j7muse's pumpkin chili recipe below, to accomodate stuff we have in our cabinet:

Ingredients:

• 2 tablespoons olive oil - 6 pt.
• 1 cup chopped onion - 0 pt.
• 1 cup chopped red bell pepper - 0 pt.
• 1 clove garlic, finely chopped - 0 pt.
• 2 cans (14.5 oz each) diced tomatoes, undrained - 0 pt.
• 1 butternut squash, peeled & diced - 8 pt.
• 1 can (15 oz.) tomato sauce - 0 pt.
• 2 cans (15.25 oz.) kidney beans, drained (I used black beans) - 6 pt.
• 1 can chipotles in adobo sauce - 2 pt.
• 1 cup whole kernel corn - 1 pt.
• 1 tablespoon chili powder - 0 pt.
• 1 teaspoon ground cumin - 0 pt.
• 1 teaspoon salt - 0 pt.
• 1/2 teaspoon ground black pepper - 0 pt.
(I added a few dashes of cinnamon and nutmeg.) - 0 pt.

Directions:
HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add squash and saute for 2 minutes.

ADD tomatoes with juice, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 45 minutes or until squash is tender.

Total 23 points, and I'm expecting about 6 servings - so 4 points each serving! Which means I can have a bite of curt's homemade strawberry icecream tonight.

Apparently you can't buy steel-cut oats in Nebraska; either that, or my husband just can't find them at the store. Either option is reasonable but I'm placing my bets on the latter.

Anyway, revising for what we have on hand:

1.5 cups Scottish rolled oats: 6 pt.
3 cups lite soy milk: 3 pt.
2 cinnamon sticks: 0 pt.
1 tsp vanilla extract: 0 pt.
1 cup dried fruit: 6 pt.
3 TB brown sugar: 3 pt.

This brings it to 18 points total, so for 6 servings 3 points each. Not really all that much lower than regular oatmeal, and takes a lot more prep/planning. I'll probably make it once in awhile but not all that regularly because of this.

Made up all by myself, to use up some leftover egg whites.

8 egg whites: 2 pt.
2 whole eggs: 4 pt.
6 oz shredded 2% milk cheese: 6 pt.
2 scallions, chopped: 0 pt.
3 slices 97% FF turkey bacon, thinly sliced: 1.5 pt.
1 tomato, chopped: 0 pt.
thai hot sauce: 0 pt

Sautee bacon, tomato, and scallions until warm and remove from pan. Whisk eggs together and pour into nonstick pan heated to medium high heat. Allow to cook undisturbed until egg is set on the bottom but still ooky on top. Sprinkle bacon/scallion/tomato mixture over it, and cheese over that. Let cook until all egg is set.

Remove from pan and cut with a pizza slicer or large knife.

Serves four. 13.5 points total, so ~3.5 points each.

What I'm doing...25 points total.

Coffee w/soy milk: 2 pt.
Creamy oatmeal: 2 pt.
Cobb salad: 11.5 pt.
Chicken & Shrimp Laksa: 14 pt.
1/2 bottle of wine: 5 pt.

34.5 points, so that kills another 9 flex for the week.

Cobb salad included 1 pt. of 2% cheddar, 1 pt of sliced turkey, 2.5 pt. avocado, 4 pt. hardboiled egg, and 3 pt. of dressing.

Adapted from this cookbook.

2 TB Sesame oil - 6 pt.
6 Scallions, trimmed and sliced - 0 pt.
2 shallots, chopped - 0 pt.
4 cloves of garlic, chopped - 0 pt.
3 TB Thai red curry paste - 1 pt.
1 TB cornstarch - 1 pt.
4 TB lite coconut milk - 2 pt.
4 cups chicken stock - 0 pt.
12 oz boneless skinless chicken, cut into strips - 12 pt.
2 TB chopped fresh cilantro - 0 pt.
salt & pepper to taste - 0 pt.
fresh asian noodles - 24 pt.
8 oz shrimp - 4 pt.
1 can evap skim milk - 12 pt.
2 cups brean sprouts - 0 pt.

chopped fresh cilantro for garnish - 0 pt.

Heat oil over medium, and cook scallions, shallot, and garlic for 2 minutes. Add curry paste and cook for 1 minute. Add the cornstarch and coconut milk; stir to combine. Add the stock, chicken, and cilantro. Season with salt & pepper to taste. Bring to a boil and cook for 20 minutes.

Cook the noodles in a separate pot as the soup simmers; 10 minutes for dried and 3 to 4 minutes for fresh. Drain and set aside.

Add the shrimp and evaporated milk to the chicken mixture and cook for one minute. Add noodles and bean sprouts and cook for one minute, then remove from heat. Garnish with chopped cilantro.

62 points; 6 servings at 10.5 points each. High for a weeknight but this was great for the weekend.

Mee Goreng (Fried Noodles) - Adapted from this recipe.

Here is a basic recipe. You can improvise by adding different ingredients of your liking.

2 onions, sliced - 0 pt.
4 cloves garlic, minced - 0 pt.
2 tbs oyster sauce - 2 pt.
1 tbs ground chilli/sambal oelek (omit this if you do not want it hot) - 0 pt.
3 tbs curry powder (omit this if you do not want it spicy) - 0 pt.
8 oz fresh prawns, cleaned and shelled - 4 pt.
Fresh Noodles - 24 pt.
1 cup chicken stock - 0 pt.
100g beansprouts - 0 pt.
1/2 red pepper, sliced for garnishing - 0 pt.
2 TB oil - 6 pt.

Heat oil in wok and fry onions, garlic, oyster sauce, ground chilli and curry powder until fragrant. Add prawns and chicken stock. Bring to boil and add noodles and bean sprouts. Fry until dry and remove from heat. Garnish with red pepper and serve at once.

36 points total; 9 points for each of four servings. We might have to make this tonight, mmmmm.

Adapted from epicurious.com

1 1/2 cups sugar - 24 pts.
1 cup all purpose flour - 8 pts.
3/4 cup unsweetened cocoa powder - 3 pts.
1 teaspoon baking powder - 0 pts.
1/4 teaspoon salt - 0 pts.
3/4 cup vegetable oil - 36 pts.
4 egg whites, beaten to blend - 1 pt.
2 teaspoons vanilla - 0 pts.
2/3 cup chopped walnuts - 15 pts.

Preheat oven to 350°F. Grease 8-inch square pan with 2-inch-high sides. Combine first 5 ingredients in large bowl. Add oil, egg whites and vanilla and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are slightly puffed in center and edges are beginning to brown, about 30 minutes. Cover hot brownies in pan with foil and chill overnight. Cut brownies into 16 2-inch squares. (Can be prepared 3 days ahead. Store in airtight container.)

Makes 16. 87 points total, that would be 5.5 points each. Not great but not as bad as a regular brownie, that is for sure!

What I'm doing...25 points target.

Coffee w/soy milk: 2 pt.
Leftover pasta: 7 pt.
Broccoli w/butter sauce: 3 pt.
Chicken sandwich: 8 pt.
3 Newcastles: 9 pt.
3 Fat tires: 9 pt.
1 cookie: 3 pt.

Whew. 41 points total!

From sharky on Indiebride.com:

Ingredients

1 cup steel cut oats
4 cups fat-free skim milk or light soy milk
1/2 teaspoon salt
2 cinnamon sticks
1 teaspoon vanilla extract
1 cup raisins or other dried fruit
3 Tbsp brown sugar

Instructions

In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight.

Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, raisins, and sugar; simmer 5 more minutes. Remove the cinnamon sticks and pour into a resealable container.

After it cools off, you can easily slice it into 9 equal portions (those will be 1 point each). Steel cut oats don't get soggy like rolled oats, so it's still really good after 2 weeks. This oatmeal is delicious hot or cold.

From j7muse on Indiebride.com:

Spicy Cauliflower

1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 sprays cooking spray

1. Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.
2. Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

From what I can tell, this should be 0 points! I would probably use some EVOO which would add a couple, but what an awesome recipe.

What I'm doing...25 points available.

Coffee w/soy milk: 2 pt
Leftover salmon & veggies: 6 pt.
SF jello: 0 pt.
SF pudding: 1 pt.
Chicken roll thingy: 6 pt.
Barilla plus with tomato sauce: 8 pt.

23 pts, which is actually a bit low. Oh well, my stupid night class interfered with my schedule.

I lost 1.4 lbs! I'm getting close to being under the 200 mark which will mean a points decrease to 24 from 26 points. So this week I'm going to try and stick to 25 points a day - hopefully that'll mean that next week I can go down another point, and that it won't be a horrible shock to my system to do so.

So 25 points total:

Coffee w/soy milk: 2 pt.
Leftover paella: 5 pt.
SF Jello: 0 pt.
Roast salmon w/miso paste: 4 pt.
Roast broccoli & brussel sprouts: 3 pt.
SF pudding cup: 1 pt.
1/2 slice banana bread: 2.5 pt
3/4 bottle of wine: 7.5 pt.

Total 25 points for today.

202.8/201.4/130

For the veg, I mixed about 1/2 lb each of broccoli & sprouts with one slivered onion, a bulb of fennel, some red pepper flakes, and 2 TB evoo. Yum.

What I'm doing...26 total again.


Coffee w/soy milk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Gardenburger on wheat bun: 5 pt.
94% FF micro popcorn: 3 pt.
Smoked oysters: 3 pt.
SF Jello cup: 0 pt.
Vegetarian paella: 6 pt.
1 chocolate chip cookie: 3 pt.
1 meringue: .5 pt.

26.5 total.

As posted by j7muse on indiebride.com

6 VERY GENEROUS servings

Ingredients:

• 2 tablespoons olive oil - 6 pt.
• 1/2 cup chopped onion - 0 pt.
• 1 cup chopped red bell pepper - 0 pt.
• 1 clove garlic, finely chopped - 0 pt.
• 1 lb. ground turkey - 12 pt.
• 2 cans (14.5 oz each) diced tomatoes, undrained - 0 pt.
• 1 can (15 oz.) Canned Pumpkin (just pumpkin, not pumpkin pie filling!) - 2 pt.
• 1 can (15 oz.) tomato sauce - 0 pt.
• 1 can (15.25 oz.) kidney beans, drained (I used black beans) - 3 pt.
• 1 can (4 oz.) ODiced Green Chiles - 0 pt.
• 1/2 cup whole kernel corn - .5 pt.
• 1 tablespoon chili powder - 0 pt.
• 1 teaspoon ground cumin - 0 pt.
• 1 teaspoon salt - 0 pt.
• 1/2 teaspoon ground black pepper - 0 pt.
(I added a few dashes of cinnamon and nutmeg.) - 0 pt.

(I added one chipotle in adobo sauce, deseeded and minced finely. I would eliminate the chili powder if adding the chipotle, unless you really like spicy.)

Directions:
HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, chipotle, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Per Serving: 281 Calories; 8g Fat (22.6% calories from fat); 22g Protein; 36g Carbohydrate; 9g Dietary Fiber; 33mg Cholesterol; 1092mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 1 Fat.

23.5 points for the whole thing, unless I'm counting something wonky... which sounds like about 4 pts. per serving, not 5. Must make this soon!

Might also try it with butternut squash, because we have a fresh one that's been hanging out for awhile.

What I'm doing...26 points total. Really need to watch it today as I am almost out of flex points.

Coffee w/soymilk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Chicken Tagine leftovers: 6 pt.
Cauliflower w/cheese sauce: 3 pt.
Baked brussels sprouts: 2 pt.
Baked tofu: 6 pt.
4 meringues: 3 pt.

26 pts total. Wahoo!

From Epicurious.com.

Corn salsa
1 1/2 cups corn, fresh or frozen (thawed) - 1.5 pt.
3 tomatoes, seeded and finely diced - 0 pt.
1 1/2 tbsp chopped fresh cilantro - 0 pt.
2 tsp fresh lime juice - 0 pt.
1 tsp paprika - 0 pt.
1/4 tsp salt - 0 pt.

Burgers
1 package (10 oz) portobello mushrooms, wiped clean - 0 pt.
1 1/4 cups canned black beans, rinsed and drained - 3 pt.
1/4 cup chopped green chiles - 0 pt.
3 tsp Worcestershire sauce - 0 pt.
1 1/2 tsp chili powder - 0 pt.
1/2 tsp salt - 0 pt.
1/4 tsp onion powder - 0 pt.
3/4 cup breadcrumbs - 6 pt.
1 egg - 2 pt.
Vegetable-oil cooking spray - 1 pt.

4 whole-grain buns, halved - 3 pt. each (12 pt. total)
1 avocado, sliced - 5 pt.

Combine salsa ingredients and set aside. In a food processor, chop mushrooms into extra fine pieces. Add beans, chiles, Worcestershire, chili powder, salt, onion powder, breadcrumbs and egg; process until fully combined. Liberally coat a large nonstick pan with cooking spray. Form 4 patties, then gently place onto pan. Grill over medium heat 5 minutes per side, or until a crisp crust forms and the burger is heated through. Place each burger onto a bun with 1/4 of the salsa and avocado slices.

Nutritional analysis per serving 416 calories, 11.2 g fat (1.7 g saturated fat), 65.6 g carbohydrates, 18.9 g protein, 16.8 g fiber

Makes 4 burgers; according to their calculations, 9 pts. per serving.

According to mine, the entire batch of salsa has 1.5 points, the "burgers" are 12 pt. total, and the other stuff is 17 points. 30.5 points total, so 7.6 points per burger with stuff on it.

Not sure if this would be worth it; I might give it a shot and report back.

Baked Tofu, found here.

Slice tofu into about half inch slices. Place on nonstick baking tray
so they are pretty crowded. Then pour over them the yummy soy sauce
marinade. No need to pre-marinate. Bake for about 1/2 hour at 400
degrees F. Its crunchy on the outside and soft on the inside and
delicious.

Yummy soy sauce marinade(adapted from a tofu box recipe):

6 Tbs soy sauce - 0 pt.
2 tbsp honey - 2 pt.
2 tsp balsamic vinegar (important that its balsamic - no substitute!) - 0 pt.
1 1/2 Tbs grated fresh ginger (yes really this much) - 0 pt.
1 tsp minced garlic - 0 pt.
tofu - 10 pt.

12 points total, so we can each have half the block of baked tofu for 6 points.

As adapted from Epicurious.com.

Active time: 10 min Start to finish: 35 min

1 lb Brussels sprouts, trimmed and halved (quartered if large) - 0 pt.
1 garlic clove, minced - 0 pt.
1 onion, thinly sliced - 0 pt.
1 tablespoon extra-virgin olive oil - 3 pt.
1/4 cup chicken stock - 0 pt.

Preheat oven to 450°F.

Toss together Brussels sprouts, garlic, onion, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Makes 2 servings; 1.5 points per serving.

What I'm doing...26 points total.

Coffee w/soy milk: 2 pt.
Omelette: 5 pt.
4 meringues: 3 pt.
Vindaloo: 6.5 pt.
3 Boulevard wheats: 9 pt.
2 glasses pinot: 3 pt.

28.5 points total, so 2.5 flex used. Rounding to three so I only have two more flex for Monday and Tuesday! Woe is me...

Omelette includes 2 eggs, 1 egg yolk, hot sauce, 1 chopped tomato, 1 wedge Laughing Cow swiss.

2 egg whites - 0 pt.
1/2 cup sugar - 8 pt.

Preheat oven to 200°F. and butter and flour a large baking sheet, knocking off excess flour.

In a bowl with an electric mixer beat whites until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn oven off and leave meringues in oven 1 hour more. With a metal spatula transfer meringues to a rack to cool completely. Meringue kisses may be kept in an airtight container at room temperature 5 days.

8 points for the whole batch, and makes about 12 decent-sized cookies. Next time I'll probably try and get sixteen out of it so they're .5 point each.

Adapted from Epicurious.com

1/3 cup white wine vinegar - 0 pt.
6 large garlic cloves, peeled - 0 pt.
3 tablespoons chopped fresh ginger - 0 pt.
1 1/2 tablespoons curry powder - 0 pt.
2 teaspoons ground cumin - 0 pt.
3/4 teaspoon ground cardamom - 0 pt.
1/4 teaspoon ground cloves - 0 pt.
1/4 teaspoon (generous) dried crushed red pepper - 0 pt.
2 tablespoons yellow mustard seeds - 0 pt.
1 pound skinless boneless chicken thighs (about 10), cut into 1-to 1
1/2-inch pieces - 12 pt.
2 tablespoons olive oil - 6 pt.

2 1/2 cups chopped onions - 0 pt.
1 14 1/2- to 16-ounce can diced tomatoes in juice - 0 pt.
1 cinnamon stick - 0 pt.

1/2 cup chopped fresh cilantro - 0 pt.

Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 1 tablespoon oil and toss to coat well.

Heat remaining tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.

Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

Makes 4 Servings; 18 points total, so about 4.5 points per serving. We'd probably have it with rice, which is 4 points for a cup - so 8.5 points for a whole bunch of indian food. Yum.

ETA - this easily serves six, so I am lowering the point count to 3 per serving.

1.5 lb tomatoes - 0 pt.
1 medium onion, quartered - 0 pt.
2 cloves garlic - 0 pt.
2 celery stalks - 0 pt.
1 TB olive oil - 3 pt.
2 cups chicken stock - 0 pt.
2 TB tomato paste - 0 pt.
1/2 cup small pasta shapes - 5 pt.
salt & black pepper - 0 pt.
cilantro or parsley - 0 pt.

Put everything above pasta in a large pot. Cover and cook over medium low heat for 45 minutes to an hour, until vegetables are very tender. Blenderize until smooth and return to the pot. Season with salt & pepper to taste. Add pasta and cook until al dente in soup. Garnish with cilantro or parsley. Makes two very large bowls or 4 smaller bowls.

8 points for the whole pot and this stuff is GOOD.

What I'm doing...26 points total.

Coffee w/soy milk: 2 pt.
Oatmeal w/honey: 4 pt.
Kimchi: 0 pt.
Tomato soup: 4 pt.
Cobb salad: 9 pt.
Dressing on salad: 4 pt.
Salmon w/miso: 5 pt.

Total: 28, so two flex. not too bad, and lots of veggies!

Cobb salad included a bag of organic arugula salad, an avocado, two hardboiled eggs, and two tomatoes. Dressing 2 teaspoons of evoo, salt & pepper, garlic, lemon juice, mustard, and 2 teaspoons of honey.

What I'm doing...26 points target.

Coffee w/soy milk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Leftover Winter veg curry: 4 pt.
Broccoli w/cheese sauce: 3 pt.
Sugar free jello: 0 pt.
2/3 c. Chex Mix: 3 pt.
Smoked oysters: 3 pt. (thank you, whole foods.)
3 tempura shrimp: 9 pt.
Avocado sandwich on sesame bread: 6 pt.
Sauteed mushrooms: 2 pt.
1/2 bottle of Seghesio: 5 pt.
1/2 bottle of Vueve Cliquot: 5 pt.


Water: 48 oz during class this morning.

47 points total! Yikes. Thank god we didn't have the pizza and beer...that kills 21 of my flex points. But man, it was fun.

I am so munchy today! Arrrg. Must not eat everything in house.

Why do we have so many different kinds of chips? I think Adam went on a junk food shopping spree when he was house sitting. Sigh.

I have 29 flex left for the week, and my week ends on Tuesday night. I have 10 points left for today. But I'm supposed to have drinks with Devin tomorrow night, so I don't want to use a ton of flex today just because I'm dying to munch.

Also probably shouldn't watch food network...

What I'm doing...26 points, again.

Coffee w/soy milk: 2 pt.
Oatmeal w/brown sugar: 4 pt.
Tomato soup: 4 pt.
Smoked oysters: 3 pt.
Winter vegetable curry: 4.5 pt.
Banana bread: 5.5 pt.

Total 23 points. Excellent!

2 large eggs - 4 pt.
3/4 cup sugar - 12 pt.
1 cup smashed ripe bananas (about 3 medium) - 6 pt.
1/3 cup buttermilk - 1 pt.
1 tablespoon vegetable oil - 2 pt.
1 tablespoon vanilla extract - 0 pt.
1 3/4 cups all purpose flour - 14 pt.
2 teaspoons baking powder - 0 pt.
1/2 teaspoon baking soda - 0 pt.
1/2 teaspoon salt - 0 pt.

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.

Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

Makes 1 loaf; 39 points in the whole thing. Daaaaaamn. If we make 8 slices, just a bit under 5 per slice. This is something to send to work with Curt.

1 teaspoon vegetable oil - 1 pt.
3/4 cup chopped onion - 0 pt.
2 1/2 teaspoons curry powder - 0 pt.
1 teaspoon ground cumin - 0 pt.
Generous pinch of dried crushed red pepper - 0 pt.
1 cup chicken stock - 0 pt.
2 cups 1-inch cubes peeled sweet potatoes - 6 pt.
2 cups chopped seeded plum tomatoes - 0 pt.
2 cups broccoli florets - 0 pt.
2 cups thin diagonal carrot slices - 1 pt.
1 cup cauliflower florets - 0 pt.

4 cups hot cooked rice (preferably basmati) - 15 pt.
1/4 cup cilantro leaves (optional) - 0 pt.

Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add stock; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.

Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.

Total 23 points; 5.75 per serving. Nice!

Update: This is REALLY tasty; I used more curry powder than called for and a bit more stock so we would have lots of sauce. Makes more like 6 servings than 4 - so each serving would then be about 4 points! Even better.

What I'm doing... 26 points again.

Coffee w/soy milk: 2 pt.
Netties: 14 pt.
Brussel sprouts w/sauce: 3 pt.
1 Molson beer: 3 pt.
2 Michelob ultra: 4 pt.
fudge: 6? pt.

Total: 26 plus 6 flex. Eh.


202.8/202.8/130

What I'm doing...26 points target.

Coffee w/soy milk: 2 pt.
Falafel sandwich w/sauce: 9 pt. (ouch, and this might even be a bit low)
Cauliflower w/sauce: 3 pt.
Chicken breast: 4 pt.
1 cup Barilla Plus pasta w/sauce: 6 pt.
Sugar snap peas: 0 pt.
Coffee w/ff coffemate: 2 pt.

Total: 26 plus 1 Flex. Not bad.