Tuesday, February 28, 2006
2.28.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Salad bar: 7 pt.
Veg/w: 3 pt.
Toast with 1 TB PB: 3 pt.
Dinner w/the in laws: 15? pts.
29 points total.
Weigh in tomorrow is going to be interesting; damn in laws and their casseroles.
Coffee/w: 1 pt.
Salad bar: 7 pt.
Veg/w: 3 pt.
Toast with 1 TB PB: 3 pt.
Dinner w/the in laws: 15? pts.
29 points total.
Weigh in tomorrow is going to be interesting; damn in laws and their casseroles.
Point Count: Tempeh Etouffee
Slightly modified from "Fresh From the Vegetarial Slow Cooker", by Robin Robertson
8 oz Tempeh - 8 pt.
1 medium onion, chopped - 0 pt.
2 celery ribs, chopped - 0 pt.
1 small green pepper, seeded & chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
28 oz can of diced tomatoes - 0 pt.
1 tsp. Tabasco - 0 pt.
1 tsp. salt - 0 pt.
1.5 cups water - 0 pt.
thyme
marjoram
parsley
Toss in crock pot on low for 6 to 8 hours. Serve with fresh parsley, over rice.
8 points total! We'll probably serve over rice, which would make it no more than 6 points per serving for 4 servings.
Will definitely let everyone know how this is. Sounds great to me!
8 oz Tempeh - 8 pt.
1 medium onion, chopped - 0 pt.
2 celery ribs, chopped - 0 pt.
1 small green pepper, seeded & chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
28 oz can of diced tomatoes - 0 pt.
1 tsp. Tabasco - 0 pt.
1 tsp. salt - 0 pt.
1.5 cups water - 0 pt.
thyme
marjoram
parsley
Toss in crock pot on low for 6 to 8 hours. Serve with fresh parsley, over rice.
8 points total! We'll probably serve over rice, which would make it no more than 6 points per serving for 4 servings.
Will definitely let everyone know how this is. Sounds great to me!
Monday, February 27, 2006
2.27.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Turkey sandwich: 4 pt.
Soy latte: 2 pt.
Roast brussels sprouts: 1.5 pt.
Roast potatotes: 6 pt.
4 oz. salmon fillet: 3 pt.
SF pudding: 1 pt.
21.5 points.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Turkey sandwich: 4 pt.
Soy latte: 2 pt.
Roast brussels sprouts: 1.5 pt.
Roast potatotes: 6 pt.
4 oz. salmon fillet: 3 pt.
SF pudding: 1 pt.
21.5 points.
Sunday, February 26, 2006
2.26.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Egg sandwiches: 7 pt.
Apple Oatmeal Crumble: 2 pt.
Veggies/w: 3 pt.
Spinach salad: 4 pt.
Butternut squash soup: 8 pt.
25 pts total.
Egg sandwiches are: 1 slice toasted bread (1), 1/2 oz FF smoked cheddar (.5), 1 egg (2) and lots of s&p. This is my Sunday morning treat breakfast, because during the week I eat oatmeal pretty much every day.
Picture of dinner:
Coffee/w: 1 pt.
Egg sandwiches: 7 pt.
Apple Oatmeal Crumble: 2 pt.
Veggies/w: 3 pt.
Spinach salad: 4 pt.
Butternut squash soup: 8 pt.
25 pts total.
Egg sandwiches are: 1 slice toasted bread (1), 1/2 oz FF smoked cheddar (.5), 1 egg (2) and lots of s&p. This is my Sunday morning treat breakfast, because during the week I eat oatmeal pretty much every day.
Picture of dinner:
Point Count: Baked Oatmeal
From the boards on healthdiscovery.net
Baked Pennsylvania Dutch Oatmeal
Makes 6 servings
2 C. boiling water
2 C. skim or low-fat milk
2 C. regular rolled oats
1/2 tsp. salt
3/4 C. chopped dried apricots
2 med. apples chopped fine
2 tsp. ground cinammon (or to taste)
3 TBS. brown sugar, maple or dark corn syrup or table molasses (or DV SF pancake syrup or any other syrup)
Serve with FF 1/2 and 1/2, vanilla soymilk, skim, or low-fat milk.
Combine the water, milk, oats and salt in an ovenproof casserole. Let sit 5 minutes. Stir in the fruit, cinnamon and sugar, cover and place in 350 degree oven for 45 minutes; remove cover for last 5 minutes of baking.
Per Serving: 196 Calories; 2g Fat; 7g Protein; 38g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 224mg Sodium. 3 points/serving.
Baked Pennsylvania Dutch Oatmeal
Makes 6 servings
2 C. boiling water
2 C. skim or low-fat milk
2 C. regular rolled oats
1/2 tsp. salt
3/4 C. chopped dried apricots
2 med. apples chopped fine
2 tsp. ground cinammon (or to taste)
3 TBS. brown sugar, maple or dark corn syrup or table molasses (or DV SF pancake syrup or any other syrup)
Serve with FF 1/2 and 1/2, vanilla soymilk, skim, or low-fat milk.
Combine the water, milk, oats and salt in an ovenproof casserole. Let sit 5 minutes. Stir in the fruit, cinnamon and sugar, cover and place in 350 degree oven for 45 minutes; remove cover for last 5 minutes of baking.
Per Serving: 196 Calories; 2g Fat; 7g Protein; 38g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 224mg Sodium. 3 points/serving.
Saturday, February 25, 2006
2.25.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Leftover chicken: 5.5 pt.
Turkey wrap: 7 pt.
Chicken pot pie: 10 pt.
23.5 points total.
Sorry about the squash-fest in the recipes - we have some squash that needs to be used up so I was playing on Epicurious today.
Coffee/w: 1 pt.
Leftover chicken: 5.5 pt.
Turkey wrap: 7 pt.
Chicken pot pie: 10 pt.
23.5 points total.
Sorry about the squash-fest in the recipes - we have some squash that needs to be used up so I was playing on Epicurious today.
Point Count: Butternut Squash and Noodles
From Epicurious.com
BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAUCE
This lovely and satisfying main course uses light coconut milk, Thai red curry paste and jalapeño chili for lots of flavor and spice.
1 tablespoon olive oil
1 1/2 cups chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk*
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste*
12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine
1/2 cup chopped fresh cilantro
*Available at Asian markets and in the Asian foods section of some supermarkets.
Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.
Per Serving: calories, 337; total fat, 7 g; saturated fat, 3 g; cholesterol, 2 mg.
Serves 6; 7 points per serving.
BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAUCE
This lovely and satisfying main course uses light coconut milk, Thai red curry paste and jalapeño chili for lots of flavor and spice.
1 tablespoon olive oil
1 1/2 cups chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk*
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste*
12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine
1/2 cup chopped fresh cilantro
*Available at Asian markets and in the Asian foods section of some supermarkets.
Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.
Per Serving: calories, 337; total fat, 7 g; saturated fat, 3 g; cholesterol, 2 mg.
Serves 6; 7 points per serving.
Point Count: Chicken Thighs with Squash, Yams, and Dried Apricots
Modified from Epicurious.com.
CHICKEN THIGHS WITH SQUASH, YAMS, AND DRIED APRICOTS
A hearty Moroccan-style one-dish meal.
2 teaspoons ground cumin - 0 pt.
1 teaspoon dried thyme - 0 pt.
8 skinless boneless chicken thighs - 15 pt.
1 tablespoon olive oil - 3 pt.
2 cups chopped onions - 0 pt.
3 garlic cloves, minced - 0 pt.
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces) - 1.5 pt.
1 1/2 cups 1/2-inch cubes peeled yams (about 12 ounces) - 4.5 pt.
1 cup dried apricot halves - 6 pt.
1 28-ounce can diced tomatoes in juice - 0 pt.
3 cardamom pods - 0 pt.
3 whole cloves - 0 pt.
Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat oil in large deep nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots over chicken. Pour tomatoes with juices over; bring to boil. Stir in cardamom and cloves. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes. Uncover and simmer until juices are slightly reduced, about 3 minutes. Season with salt and pepper. Serve.
Makes 8 servings; at 30 points total, this is quite a bargain on points! Just a bit under 4 points/serving.
CHICKEN THIGHS WITH SQUASH, YAMS, AND DRIED APRICOTS
A hearty Moroccan-style one-dish meal.
2 teaspoons ground cumin - 0 pt.
1 teaspoon dried thyme - 0 pt.
8 skinless boneless chicken thighs - 15 pt.
1 tablespoon olive oil - 3 pt.
2 cups chopped onions - 0 pt.
3 garlic cloves, minced - 0 pt.
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces) - 1.5 pt.
1 1/2 cups 1/2-inch cubes peeled yams (about 12 ounces) - 4.5 pt.
1 cup dried apricot halves - 6 pt.
1 28-ounce can diced tomatoes in juice - 0 pt.
3 cardamom pods - 0 pt.
3 whole cloves - 0 pt.
Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat oil in large deep nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots over chicken. Pour tomatoes with juices over; bring to boil. Stir in cardamom and cloves. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes. Uncover and simmer until juices are slightly reduced, about 3 minutes. Season with salt and pepper. Serve.
Makes 8 servings; at 30 points total, this is quite a bargain on points! Just a bit under 4 points/serving.
Point Count: Butternut Squash Soup with Roasted Red Pepper Puree
Recipes from Epicurious.com
BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PUREE
2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
ROASTED RED PEPPER PUREE
1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
Per serving (including red pepper puree): calories, 200; total fat, 8 g; saturated fat, 1 g; cholesterol, 0; fiber, 8 g.
4 points per serving for each of 6 servings, and this is goooooood.
BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PUREE
2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
ROASTED RED PEPPER PUREE
1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
Per serving (including red pepper puree): calories, 200; total fat, 8 g; saturated fat, 1 g; cholesterol, 0; fiber, 8 g.
4 points per serving for each of 6 servings, and this is goooooood.
Friday, February 24, 2006
2.24.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Shumai: 6 pt.
Veg/w: 3 pt.
Pizza: 10 pt.
Lots of beer: 21 pts.
43 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Shumai: 6 pt.
Veg/w: 3 pt.
Pizza: 10 pt.
Lots of beer: 21 pts.
43 points total.
Thursday, February 23, 2006
2.23.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Spinach salad: 4 pt.
Turkey sandwich: 5 pt.
Salsa chicken: 5.5 pt.
98% FF tortilla: 3 pt.
SF Jello pudding: 1 pt.
22.5 points total.
Ok, I know you are not supposed to go under points but the chicken was so filling, I cannot eat any more. So I am short 1.5 points - I am sure to make up for it over the weekend on flex. :)
Salsa Chicken: 2 chicken breasts (4), 2 cups corn (4), 2 cans black beans (7), 1 jar of chipotle salsa (0) into crock pot on low all day. Add shredded FF cheese. Serves 4. So easy, since I have about a million hours of school on Thursdays... Yum.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Spinach salad: 4 pt.
Turkey sandwich: 5 pt.
Salsa chicken: 5.5 pt.
98% FF tortilla: 3 pt.
SF Jello pudding: 1 pt.
22.5 points total.
Ok, I know you are not supposed to go under points but the chicken was so filling, I cannot eat any more. So I am short 1.5 points - I am sure to make up for it over the weekend on flex. :)
Salsa Chicken: 2 chicken breasts (4), 2 cups corn (4), 2 cans black beans (7), 1 jar of chipotle salsa (0) into crock pot on low all day. Add shredded FF cheese. Serves 4. So easy, since I have about a million hours of school on Thursdays... Yum.
Wednesday, February 22, 2006
Weigh in and 2.23.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Veggies/w: 3 pt.
Spinach salad w/cheese & dressing: 4 pt.
Polenta pizza: 8.5 pt.
Apple Crunch Thingy: 2 pt.
Miller lite: 2 pt.
23.5 points total.
202.8/193.6/130?
Down 1.4 today! Hopefully next week will get me over 10 - right now I am down 9.2 total.
Polenta pizza includes crust made from chilled rounds of this polenta recipe (4 pts. for 1 crust), some 1-pt tomato sauce, 1/2 cup low-fat part skim mozzarella, and turkey pepperoni. They were REALLY good, and 11 points for each whole pizza!
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Veggies/w: 3 pt.
Spinach salad w/cheese & dressing: 4 pt.
Polenta pizza: 8.5 pt.
Apple Crunch Thingy: 2 pt.
Miller lite: 2 pt.
23.5 points total.
202.8/193.6/130?
Down 1.4 today! Hopefully next week will get me over 10 - right now I am down 9.2 total.
Polenta pizza includes crust made from chilled rounds of this polenta recipe (4 pts. for 1 crust), some 1-pt tomato sauce, 1/2 cup low-fat part skim mozzarella, and turkey pepperoni. They were REALLY good, and 11 points for each whole pizza!
Tuesday, February 21, 2006
2.21.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Turkey sandwich: 5 pt.
SF Jello pudding: 1 pt.
1 slice cheese pizza: 6 pt.
Roast sweet potatoes: 5 pt.
Crisp Oven-"Fried" Chicken: 5 pt.
1 oz FF Cheese: 1 pt.
24 points total.
Coffee/w: 1 pt.
Turkey sandwich: 5 pt.
SF Jello pudding: 1 pt.
1 slice cheese pizza: 6 pt.
Roast sweet potatoes: 5 pt.
Crisp Oven-"Fried" Chicken: 5 pt.
1 oz FF Cheese: 1 pt.
24 points total.
Point Count: Criminally Easy Polenta
Modified from ng-la's recipe, found on the boards at digsmagazine.com
1 cup polenta/cornmeal
4 cups water
pinch of salt
Stir together in a microwave-safe bowl; microwave on high power for 6 minutes. Stir; microwave another 6 minutes. Stir again and nuke for another 6 minutes.
8 points for the whole batch; don't forget to add points for cheese, butter, or oil that is added.
You can add herbs or evoo to taste; I think I'm going to try making a pizza crust out of it tomorrow night! I miss pizza, but I think it would make two crusts, and that they would be 4 points each... yum. Lots of room for toppings!
Added bonus - polenta is a CORE food.
1 cup polenta/cornmeal
4 cups water
pinch of salt
Stir together in a microwave-safe bowl; microwave on high power for 6 minutes. Stir; microwave another 6 minutes. Stir again and nuke for another 6 minutes.
8 points for the whole batch; don't forget to add points for cheese, butter, or oil that is added.
You can add herbs or evoo to taste; I think I'm going to try making a pizza crust out of it tomorrow night! I miss pizza, but I think it would make two crusts, and that they would be 4 points each... yum. Lots of room for toppings!
Added bonus - polenta is a CORE food.
Point Count: Crisp Oven-"Fried" Chicken
From Epicurious.com
CRISP OVEN-"FRIED" CHICKEN
1/2 cup whole-grain breadcrumbs
2 tbsp grated Parmesan
2 tsp grated lemon zest
1/2 tsp paprika
1/4 tsp salt
3 tbsp fresh lemon juice
Vegetable-oil cooking spray
4 boneless, skinless chicken breasts (about 5 oz each)
1 tbsp extra-virgin olive oil
Preheat oven to 375°F. In a shallow bowl, combine breadcrumbs, cheese, zest, paprika, and salt. In another shallow bowl, mix lemon juice and 1 tbsp water. Coat a baking pan with cooking spray. Dip chicken in liquid mixture, then in breadcrumb mixture, coating entire breast, and lay on the baking pan. Repeat with remaining breasts. Drizzle chicken with oil. Bake 20 to 25 minutes or until chicken is cooked through (no longer pink inside). Nutritional analysis per serving: 231 calories, 6.5 g fat (1.5 g saturated fat), 8 g carbohydrates, 35 g protein, 1 g fiber
Makes 4 servings; according to their nutrition info, 5 points per serving.
CRISP OVEN-"FRIED" CHICKEN
1/2 cup whole-grain breadcrumbs
2 tbsp grated Parmesan
2 tsp grated lemon zest
1/2 tsp paprika
1/4 tsp salt
3 tbsp fresh lemon juice
Vegetable-oil cooking spray
4 boneless, skinless chicken breasts (about 5 oz each)
1 tbsp extra-virgin olive oil
Preheat oven to 375°F. In a shallow bowl, combine breadcrumbs, cheese, zest, paprika, and salt. In another shallow bowl, mix lemon juice and 1 tbsp water. Coat a baking pan with cooking spray. Dip chicken in liquid mixture, then in breadcrumb mixture, coating entire breast, and lay on the baking pan. Repeat with remaining breasts. Drizzle chicken with oil. Bake 20 to 25 minutes or until chicken is cooked through (no longer pink inside). Nutritional analysis per serving: 231 calories, 6.5 g fat (1.5 g saturated fat), 8 g carbohydrates, 35 g protein, 1 g fiber
Makes 4 servings; according to their nutrition info, 5 points per serving.
Monday, February 20, 2006
2.20.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Leftover chicken stew: 4 pt.
Veggies/w: 3 pt.
Banana muffin: 4 pt.
Roasted cauliflower & brussels sprouts: 3 pt.
Baked tofu: 6 pt.
Apple Oatmeal Crumble: 4 pt.
Total 24 pt.
3 more APs! I am at 12 for the week now; may not make the 20 I was hoping for but going from 12 to 18 in a week is good too. All about the non-scale victories this week.
Apple stuff is 4 points instead of 2 because I used 2 TB butter instead of tsp. Oops.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Leftover chicken stew: 4 pt.
Veggies/w: 3 pt.
Banana muffin: 4 pt.
Roasted cauliflower & brussels sprouts: 3 pt.
Baked tofu: 6 pt.
Apple Oatmeal Crumble: 4 pt.
Total 24 pt.
3 more APs! I am at 12 for the week now; may not make the 20 I was hoping for but going from 12 to 18 in a week is good too. All about the non-scale victories this week.
Apple stuff is 4 points instead of 2 because I used 2 TB butter instead of tsp. Oops.
Point Count: Apple Oatmeal Crumble
2 medium Rome apples
2 tablespoons fresh lemon juice
2 tablespoons packed dark brown sugar
1/4 cup water
1/4 cup old-fashioned rolled oats
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons cold unsalted butter, cut into bits
Special equipment: 4 (1/3-cup) round shallow ceramic baking dishes
Put oven rack in middle position and preheat oven to 375°F.
Peel and halve apples, then core (preferably with a melon-ball cutter). Cut apples into thin slices and toss with lemon juice and 1 tablespoon brown sugar in a bowl.
Divide apples among baking dishes, overlapping slices, and sprinkle each serving with 1 tablespoon water.
Bake on a baking sheet until apples are crisp-tender, about 20 minutes.
Meanwhile, stir together oats, cinnamon, salt, and remaining tablespoon brown sugar in a bowl until combined. Rub butter into oat mixture for topping until evenly distributed.
Sprinkle topping over apples and bake until topping is golden, 25 to 30 minutes more. Transfer dishes to a rack to cool at least 10 minutes. Serve warm or at room temperature.
Each serving contains about 102 calories and 2 grams fat (according to this measure with 0 fiber, each serving is 2 points).
Makes 4 servings.
2 tablespoons fresh lemon juice
2 tablespoons packed dark brown sugar
1/4 cup water
1/4 cup old-fashioned rolled oats
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons cold unsalted butter, cut into bits
Special equipment: 4 (1/3-cup) round shallow ceramic baking dishes
Put oven rack in middle position and preheat oven to 375°F.
Peel and halve apples, then core (preferably with a melon-ball cutter). Cut apples into thin slices and toss with lemon juice and 1 tablespoon brown sugar in a bowl.
Divide apples among baking dishes, overlapping slices, and sprinkle each serving with 1 tablespoon water.
Bake on a baking sheet until apples are crisp-tender, about 20 minutes.
Meanwhile, stir together oats, cinnamon, salt, and remaining tablespoon brown sugar in a bowl until combined. Rub butter into oat mixture for topping until evenly distributed.
Sprinkle topping over apples and bake until topping is golden, 25 to 30 minutes more. Transfer dishes to a rack to cool at least 10 minutes. Serve warm or at room temperature.
Each serving contains about 102 calories and 2 grams fat (according to this measure with 0 fiber, each serving is 2 points).
Makes 4 servings.
Sunday, February 19, 2006
2.19.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Egg sandwich: 7 pt.
Soups at fundraiser: 12 pt.
Chicken stew: 5 pt.
25 pt. total.
I am soooo tired today, and studying didn't help. Yawn.
NB: +azo Afr1can Red Bush tea is really, really good and has no caffeine at all. It's almost creamy in texture too - which is weird because it's just leaves soaked in water. So yummy.
Coffee/w: 1 pt.
Egg sandwich: 7 pt.
Soups at fundraiser: 12 pt.
Chicken stew: 5 pt.
25 pt. total.
I am soooo tired today, and studying didn't help. Yawn.
NB: +azo Afr1can Red Bush tea is really, really good and has no caffeine at all. It's almost creamy in texture too - which is weird because it's just leaves soaked in water. So yummy.
Saturday, February 18, 2006
2.18.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Banana muffin: 3 pt.
Veg/w: 3 pt.
Turkey sandwich: 5 pt.
Veal Parmesan: 12 pt.
Cab Sav: 5 pt.
Royal Lochnagar Select: 2 pt.
34 pt. total
3 more AP's!
We weren't planning on having the scotch, but wow it was good.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Banana muffin: 3 pt.
Veg/w: 3 pt.
Turkey sandwich: 5 pt.
Veal Parmesan: 12 pt.
Cab Sav: 5 pt.
Royal Lochnagar Select: 2 pt.
34 pt. total
3 more AP's!
We weren't planning on having the scotch, but wow it was good.
Friday, February 17, 2006
2.17.06
God, I'm tired today. I think a nap might be in order later.
What I'm doing...24 points total
Coffee/w: 1 pt.
Lunch w/Mom: 14? pt.
Baked salmon: 7 pt.
Artichoke: 0 pt.
Polenta: 2.5 pt.
Lots of Sav Blanc: 10 pt.
34.5 points total.
But! Instead of a nap I got 3 activity points. Whooo!
1/2 a batch of polenta made with 1 cup of cornmeal, 4 cups of water, lots of herbs, and finished with 1 tsp butter and 2 TB parmesan.
What I'm doing...24 points total
Coffee/w: 1 pt.
Lunch w/Mom: 14? pt.
Baked salmon: 7 pt.
Artichoke: 0 pt.
Polenta: 2.5 pt.
Lots of Sav Blanc: 10 pt.
34.5 points total.
But! Instead of a nap I got 3 activity points. Whooo!
1/2 a batch of polenta made with 1 cup of cornmeal, 4 cups of water, lots of herbs, and finished with 1 tsp butter and 2 TB parmesan.
Point Count: Revised Low Fat Banana Bread
I got some semi-grotty organic bananas at the store today for 13c/lb - so that means banana bread! This recipe is revised from one I posted on the blog previously, which was from Epicurious.com.
2 large eggs - 4 pt.
3/4 cup sugar - 12 pt.
1 cup smashed ripe bananas (about 3 medium) - 6 pt.
1/3 cup milk - 1 pt.
1 tablespoon vegetable oil - 2 pt.
1 tablespoon vanilla extract - 0 pt.
3/4 cups all purpose flour - 7 pt.
1 cup oatmeal - 5 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; 37 points in the whole thing. So I was only able to shave off 2 points by using oatmeal, but I'm thinking more whole grains = better, right? So even if it isn't all that much lower in points, it should be slightly more nutritious.
4.5 per slice, for 8 slices.
2 large eggs - 4 pt.
3/4 cup sugar - 12 pt.
1 cup smashed ripe bananas (about 3 medium) - 6 pt.
1/3 cup milk - 1 pt.
1 tablespoon vegetable oil - 2 pt.
1 tablespoon vanilla extract - 0 pt.
3/4 cups all purpose flour - 7 pt.
1 cup oatmeal - 5 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; 37 points in the whole thing. So I was only able to shave off 2 points by using oatmeal, but I'm thinking more whole grains = better, right? So even if it isn't all that much lower in points, it should be slightly more nutritious.
4.5 per slice, for 8 slices.
Thursday, February 16, 2006
2.16.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Leftover pot pie: 13.5 pt.
Oatmeal: 3 pt.
SF Jello pudding: 1 pt.
Thai-style shrimp & corn soup: 8 pt.
26.5 points total.
Need to revise with husband what constitutes a "low point soup" for dinner. Arg.
Coffee/w: 1 pt.
Leftover pot pie: 13.5 pt.
Oatmeal: 3 pt.
SF Jello pudding: 1 pt.
Thai-style shrimp & corn soup: 8 pt.
26.5 points total.
Need to revise with husband what constitutes a "low point soup" for dinner. Arg.
Wednesday, February 15, 2006
Weigh in and 2.15.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover soup: 1 pt.
Veggies/w: 3 pt.
Pot pie: 13.5 pt.
Vodka tonic: 3 pt.
24.5 pt. total
I am a bit concerned about today's weigh in after the burger and drink I had last night - we shall see though. Ended up being -.2 which was a bit disappointing. But I still had to have a cocktail while watching project runway!
Lazy person pot pie: 1 lb. package chicken thighs (15), 2 cups chicken stock, onions, garlic, spices, carrots, 4 small red potatoes (4), 1 package whole wheat biscuits (32). Cook everything in crock pot until chicken is falling apart & carrots/potatoes are tender. Pour into an oven-safe containter, and put biscuits on top. Bake about 30 minutes.
202.8/195/130?
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover soup: 1 pt.
Veggies/w: 3 pt.
Pot pie: 13.5 pt.
Vodka tonic: 3 pt.
24.5 pt. total
I am a bit concerned about today's weigh in after the burger and drink I had last night - we shall see though. Ended up being -.2 which was a bit disappointing. But I still had to have a cocktail while watching project runway!
Lazy person pot pie: 1 lb. package chicken thighs (15), 2 cups chicken stock, onions, garlic, spices, carrots, 4 small red potatoes (4), 1 package whole wheat biscuits (32). Cook everything in crock pot until chicken is falling apart & carrots/potatoes are tender. Pour into an oven-safe containter, and put biscuits on top. Bake about 30 minutes.
202.8/195/130?
Point Count: Oatmeal Redux
So I wanted to figure out a way to keep lots of flavor in that oatmeal recipe, but lower the points to 2 per serving. I think I've got it:
1.5 cups Scottish rolled oats - 6 pt.
3 cups water - 0 pt.
1/2 cup dried fruit - 3 pt.
1 tsp vanilla extract - 0 pt.
3 TB brown sugar - 3 pt.
cinnamon & nutmeg
12 points total, so 2 points for each of six servings. I'm going to try this over the weekend and see if I miss the soy milk at all; it's only 1 point but every one counts, right?
UPDATE: It does make a difference. This, sadly, wasn't very good - I would rather have plain oatmeal, to be honest. Sigh. Oh well, it was worth trying.
1.5 cups Scottish rolled oats - 6 pt.
3 cups water - 0 pt.
1/2 cup dried fruit - 3 pt.
1 tsp vanilla extract - 0 pt.
3 TB brown sugar - 3 pt.
cinnamon & nutmeg
12 points total, so 2 points for each of six servings. I'm going to try this over the weekend and see if I miss the soy milk at all; it's only 1 point but every one counts, right?
UPDATE: It does make a difference. This, sadly, wasn't very good - I would rather have plain oatmeal, to be honest. Sigh. Oh well, it was worth trying.
Tuesday, February 14, 2006
2.14.06
What I'm doing...24 points total.
Happy Valentine's Day!
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Soy latte: 2 pt.
Turkey Sandwich: 3 pt.
Pudding: 1 pt.
Chocolate chip cookie: 2 pt.
Burger w/provolone: 12 pt.
Dalmore cigar malt: 2 pt.
Black & tan: 3 pt.
Total 29 pt.
Turkey sandwich includes 2 slices 1 pt bread, 1 pt of sliced turkey, FF mayo, mustard, and baby spinach. Yum!
I wish these cookies were gone. Gah.
Happy Valentine's Day!
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Soy latte: 2 pt.
Turkey Sandwich: 3 pt.
Pudding: 1 pt.
Chocolate chip cookie: 2 pt.
Burger w/provolone: 12 pt.
Dalmore cigar malt: 2 pt.
Black & tan: 3 pt.
Total 29 pt.
Turkey sandwich includes 2 slices 1 pt bread, 1 pt of sliced turkey, FF mayo, mustard, and baby spinach. Yum!
I wish these cookies were gone. Gah.
Monday, February 13, 2006
2.13.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Shumai: 6 pt.
Hoisin sauce: 0 pt.
Veg/w: 3 pt.
Italian veg soup: 2 pt.
2 choc chip cookies: 4 pt.
Grey goose & soda: 2 pt.
Black & tan: 3 pt.
24 pt.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Shumai: 6 pt.
Hoisin sauce: 0 pt.
Veg/w: 3 pt.
Italian veg soup: 2 pt.
2 choc chip cookies: 4 pt.
Grey goose & soda: 2 pt.
Black & tan: 3 pt.
24 pt.
Point Count: Italian Vegetable Soup
Modified from the Barnes & Noble "Low Fat Low Cholesterol" cookbook.
1 small carrot
2 scallions
1 stalk celery
2 oz green cabbage
4 cups veg. stock
1 bay leaf
1 can cooked cannelini beans
1/4 cup pasta
S&P
Cut the carrots, scallion, and celery into long julliene strips. Slice the cabbage very finely.
Put the stock and bay leaf into a large saucepan and bring to a boil. Add the carrot, scallion, and celery, cover and simmer for 6 minutes.
Add the cabbage, beans and pasta. Stir, tehn simmer uncovered 5-10 minutes or until vegetables and pasta are tender. Remove the bay leaf and season with salt & pepper to taste.
Should be 1 point/serving. Mmmm, soup!
1 small carrot
2 scallions
1 stalk celery
2 oz green cabbage
4 cups veg. stock
1 bay leaf
1 can cooked cannelini beans
1/4 cup pasta
S&P
Cut the carrots, scallion, and celery into long julliene strips. Slice the cabbage very finely.
Put the stock and bay leaf into a large saucepan and bring to a boil. Add the carrot, scallion, and celery, cover and simmer for 6 minutes.
Add the cabbage, beans and pasta. Stir, tehn simmer uncovered 5-10 minutes or until vegetables and pasta are tender. Remove the bay leaf and season with salt & pepper to taste.
Should be 1 point/serving. Mmmm, soup!
Sunday, February 12, 2006
2.12.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
2 eggs on toast: 6 pt.
Broccoli/w: 3 pt.
Pudding: 1 pt.
Chocolate chip cookie: 2 pt.
Roasted sweet potatoes: 5 pt.
Tuscan Chicken: 6.5 pt.
24.5 pt.
Coffee/w: 1 pt.
2 eggs on toast: 6 pt.
Broccoli/w: 3 pt.
Pudding: 1 pt.
Chocolate chip cookie: 2 pt.
Roasted sweet potatoes: 5 pt.
Tuscan Chicken: 6.5 pt.
24.5 pt.
Point Count: Tuscan Chicken
Modified from the Barnes & Noble "Low Fat Low Cholesterol" cookbook.
1 lb boneless skinless chicken breasts, whole - 12 pt.
1 tsp evoo - 1 pt.
1 medium onion, thinly sliced - 0 pt.
2 bell peppers, thinly sliced - 0 pt.
1 garlic clove, diced - 0 pt.
1 can diced tomatoes (28 oz) - 0 pt.
2/3 cup dry white wine - 2 pt.
1 can cannelini beans (14 oz) - 3 pt.
3 TB fresh bread crumbs - 2 pt.
pinch of dried red pepper flakes - 0 pt.
oregano
basil
S&P
Preheat the oven to 350F.
Brown the chicken in the oil in a heavy-bottomed oven proof pan. Remove from pan.
Cook onion, peppers, and garlic until soft but not browned. Add tomatoes, wine, beans, and spices and bring to a boil. Add chicken and bake for about 30 minutes; sprinkle with breadcrumbs and continue cooking until the breadcrumbs are browned a bit.
20 points total, so 5 points per serving.
1 lb boneless skinless chicken breasts, whole - 12 pt.
1 tsp evoo - 1 pt.
1 medium onion, thinly sliced - 0 pt.
2 bell peppers, thinly sliced - 0 pt.
1 garlic clove, diced - 0 pt.
1 can diced tomatoes (28 oz) - 0 pt.
2/3 cup dry white wine - 2 pt.
1 can cannelini beans (14 oz) - 3 pt.
3 TB fresh bread crumbs - 2 pt.
pinch of dried red pepper flakes - 0 pt.
oregano
basil
S&P
Preheat the oven to 350F.
Brown the chicken in the oil in a heavy-bottomed oven proof pan. Remove from pan.
Cook onion, peppers, and garlic until soft but not browned. Add tomatoes, wine, beans, and spices and bring to a boil. Add chicken and bake for about 30 minutes; sprinkle with breadcrumbs and continue cooking until the breadcrumbs are browned a bit.
20 points total, so 5 points per serving.
Saturday, February 11, 2006
2.11.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Oatmeal w/brown sugar: 4 pt.
Curried Carrot Soup: 3.5 pt.
Toast w/FF cream cheeese: 2 pt.
Salmon: 5 pt.
Spicy Cauliflower: 0 pt.
Braised Fennel & potatoes: 3 pt.
Lots of wine: 10 pt.
28.5 pts total.
And look, a picture of our beautious dinner:
Coffee/w: 1 pt.
Oatmeal w/brown sugar: 4 pt.
Curried Carrot Soup: 3.5 pt.
Toast w/FF cream cheeese: 2 pt.
Salmon: 5 pt.
Spicy Cauliflower: 0 pt.
Braised Fennel & potatoes: 3 pt.
Lots of wine: 10 pt.
28.5 pts total.
And look, a picture of our beautious dinner:
Friday, February 10, 2006
2.10.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Rice krispie treat: 4 pt.
Tuna Sandwich: 6 pt.
Scallops in Garlic sauce: 7 pt.
1 cup rice: 4 pt.
Hot & sour soup: 2 pt.
1 jello shot: 2 pt.
1 bud lite: 2 pt.
2 cosmos: 8 pt.
36 points total.
Sandwich included 2 slices 1-pt. whole wheat bread, tuna packed in oil that I rinsed in a strainer, spinach, and FF Mayo. Thanks to div for the awesome idea!
Coffee/w: 1 pt.
Rice krispie treat: 4 pt.
Tuna Sandwich: 6 pt.
Scallops in Garlic sauce: 7 pt.
1 cup rice: 4 pt.
Hot & sour soup: 2 pt.
1 jello shot: 2 pt.
1 bud lite: 2 pt.
2 cosmos: 8 pt.
36 points total.
Sandwich included 2 slices 1-pt. whole wheat bread, tuna packed in oil that I rinsed in a strainer, spinach, and FF Mayo. Thanks to div for the awesome idea!
Thursday, February 09, 2006
2.9.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Salad bar: 7 pt.
Leftover chickpea & shrimp soup: 6 pt.
Chicken creation: 9 pt.
Much wine: 5 pt.
Total 28 points.
Chicken creation, by my lovely husband: 1 lb boneless skinless chicken breasts, 3 cups cooked rice, 1 tb oil, 1 jalapeno, 1 onion, 3 scallions, s&p, lots of lemongrass, cilantro, and some chicken boullion. He swears it should be 9 points per serving, soooo....
Coffee/w: 1 pt.
Salad bar: 7 pt.
Leftover chickpea & shrimp soup: 6 pt.
Chicken creation: 9 pt.
Much wine: 5 pt.
Total 28 points.
Chicken creation, by my lovely husband: 1 lb boneless skinless chicken breasts, 3 cups cooked rice, 1 tb oil, 1 jalapeno, 1 onion, 3 scallions, s&p, lots of lemongrass, cilantro, and some chicken boullion. He swears it should be 9 points per serving, soooo....
Wednesday, February 08, 2006
Weigh in and 2.8.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Veggies/w: 3 pt.
Tomato juice: 1 pt.
Chickpea & shrimp soup: 7 pt.
Toast w/FF cream cheese: 3 pt.
2 Leine's Red: 6 pt.
FF pretzels: 2 pt.
26 total.
202.8/195.2/130
Down 1 lb - not great, but still in the right direction.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Veggies/w: 3 pt.
Tomato juice: 1 pt.
Chickpea & shrimp soup: 7 pt.
Toast w/FF cream cheese: 3 pt.
2 Leine's Red: 6 pt.
FF pretzels: 2 pt.
26 total.
202.8/195.2/130
Down 1 lb - not great, but still in the right direction.
Point Count: Pasta & Chickpea Soup with Shrimp
Seriously modified from a recipe found on Epicurious.com
Pasta and ChickPea Soup with Shrimp
2 cans garbanzo beans - 8 pt.
2 tablespoons extra-virgin olive oil, divided - 6 pt.
3 garlic cloves, peeled, divided - 0 pt.
1 6-inch-long fresh rosemary sprig - 0 pt.
1/4 teaspoon dried crushed red pepper - 0 pt.
3/4 pounds shrimp - 1.5 pt.
1.5 cup ditalini or other short hollow pasta (about 8 ounces) - 12 pt.
Place garbanzo beans in pan; add 1 tablespoon oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Simmer uncovered until beans are tender. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add chickpea mixture and 3 1/2 cups water; bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
Ladle soup into bowls and serve.
Makes 4 servings; 27.5 points total, so about 7 each.
Pasta and ChickPea Soup with Shrimp
2 cans garbanzo beans - 8 pt.
2 tablespoons extra-virgin olive oil, divided - 6 pt.
3 garlic cloves, peeled, divided - 0 pt.
1 6-inch-long fresh rosemary sprig - 0 pt.
1/4 teaspoon dried crushed red pepper - 0 pt.
3/4 pounds shrimp - 1.5 pt.
1.5 cup ditalini or other short hollow pasta (about 8 ounces) - 12 pt.
Place garbanzo beans in pan; add 1 tablespoon oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Simmer uncovered until beans are tender. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add chickpea mixture and 3 1/2 cups water; bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
Ladle soup into bowls and serve.
Makes 4 servings; 27.5 points total, so about 7 each.
Tuesday, February 07, 2006
2.7.06
What I'm doing...24 points total
Coffee w/light soy milk: 1 pt.
Salad at school: 6 pt.
Leftover huevos rancheros w/BBQ sauce: 3.5 pt.
Oatmeal: 3 pt.
Tomato soup: 4 pt.
Spinach salad: 2 pt.
Toast w/FF cream cheese: 3 pt.
Total: 21.5 pt.
Spinach salad includes 2 pt of Newman's Own LF Sesame Ginger dressing.
Coffee w/light soy milk: 1 pt.
Salad at school: 6 pt.
Leftover huevos rancheros w/BBQ sauce: 3.5 pt.
Oatmeal: 3 pt.
Tomato soup: 4 pt.
Spinach salad: 2 pt.
Toast w/FF cream cheese: 3 pt.
Total: 21.5 pt.
Spinach salad includes 2 pt of Newman's Own LF Sesame Ginger dressing.
Monday, February 06, 2006
2.6.06
What I'm doing...
Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Chili: 6 pt.
Veg w/sauce: 3 pt.
SF Jello: 0 pt.
Made up huevos rancheros: 8.5 pt.
Chocolate chip cookie: 2 pt.
Total 23.5 points.
Made up huevos rancheros is one 98% ff tortilla (3), 2 eggs (4), leftover butternut squash chili (2), and some 2% cheese (2). I had 3/4 of it, so 8.5 points. Yum!
N.B. the fruit punch flavor SF Jello is pretty gross. Sad.
Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Chili: 6 pt.
Veg w/sauce: 3 pt.
SF Jello: 0 pt.
Made up huevos rancheros: 8.5 pt.
Chocolate chip cookie: 2 pt.
Total 23.5 points.
Made up huevos rancheros is one 98% ff tortilla (3), 2 eggs (4), leftover butternut squash chili (2), and some 2% cheese (2). I had 3/4 of it, so 8.5 points. Yum!
N.B. the fruit punch flavor SF Jello is pretty gross. Sad.
Point Count: Mac & Cheese
The fantastic Debbie posted this recipe on her blog, and I just had to see how many points it would be. Because Mac & Cheese? Yum.
Best Mac & Cheese Ever
From the Osterizer recipe booklet, courtesy of Debbie's mom
Serves 4
2 T soft butter or margarine, plus more for topping - 6 pt. plus any additional
2 T flour - 1 pt.
½ t salt - 0 pt.
1/8 t pepper - 0 pt.
½ t mustard powder (optional, this gives it a little bite) - 0 pt.
2 cups hot 1% milk (take it off the heat just before it boils) - 4 pt.
1 ½ cups diced cheddar cheese - 12 pt. (I would probably use 2% cheese)
12 oz elbow macaroni, cooked al dente - 24 pt.
½ cup fresh bread crumbs - 4 pt.
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and set aside.
Put butter or marg, flour, salt, pepper, and hot milk into blender container. Press low button, then high for 40 seconds. After 20 seconds, gradually add cheese. Mix with macaroni, and empty all into the prepared baking dish. Sprinkle with bread crumbs and dot with additional butter or margarine. Bake for 30 minutes, until bread crumbs are nicely browned and cheese sauce is bubbling.
61 points total, not including any extra butter. Now.... how can I lower the points in this? Something to think about.
My ideas:
*Use Barilla PLUS, 18 pt. for 12 oz pasta
*Use skim milk, or water/stock for the 1% milk
*Eliminate butter since it's put in the blender anyway
Anyone have any suggestions?
Best Mac & Cheese Ever
From the Osterizer recipe booklet, courtesy of Debbie's mom
Serves 4
2 T soft butter or margarine, plus more for topping - 6 pt. plus any additional
2 T flour - 1 pt.
½ t salt - 0 pt.
1/8 t pepper - 0 pt.
½ t mustard powder (optional, this gives it a little bite) - 0 pt.
2 cups hot 1% milk (take it off the heat just before it boils) - 4 pt.
1 ½ cups diced cheddar cheese - 12 pt. (I would probably use 2% cheese)
12 oz elbow macaroni, cooked al dente - 24 pt.
½ cup fresh bread crumbs - 4 pt.
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and set aside.
Put butter or marg, flour, salt, pepper, and hot milk into blender container. Press low button, then high for 40 seconds. After 20 seconds, gradually add cheese. Mix with macaroni, and empty all into the prepared baking dish. Sprinkle with bread crumbs and dot with additional butter or margarine. Bake for 30 minutes, until bread crumbs are nicely browned and cheese sauce is bubbling.
61 points total, not including any extra butter. Now.... how can I lower the points in this? Something to think about.
My ideas:
*Use Barilla PLUS, 18 pt. for 12 oz pasta
*Use skim milk, or water/stock for the 1% milk
*Eliminate butter since it's put in the blender anyway
Anyone have any suggestions?
Sunday, February 05, 2006
2.5.06
What I'm doing...24 points total.
Coffee w/soy milk: 1 pt
Oatmeal: 3 pt.
Leftover pad thai: 8 pt.
Turkey wrap: 6 pt.
Chili: 6 pt.
24 pt. total
Coffee w/soy milk: 1 pt
Oatmeal: 3 pt.
Leftover pad thai: 8 pt.
Turkey wrap: 6 pt.
Chili: 6 pt.
24 pt. total
Saturday, February 04, 2006
2.4.06
What I'm doing...24 points total.
Coffee w/soy milk: 1 pt.
Oatmeal: 3 pt.
2x servings Chowder: 10 pt.
Chicken sandwich: 6 pt.
Dalmore Cigar Malt: 2 pt.
3X black & tan: 9 pt.
31 points total.
I think the "dropping by one point when you're close to changing levels" thing helped me out a lot... I'm not feeling deprived, or freaked out about going over flex. Which is excellent.
Coffee w/soy milk: 1 pt.
Oatmeal: 3 pt.
2x servings Chowder: 10 pt.
Chicken sandwich: 6 pt.
Dalmore Cigar Malt: 2 pt.
3X black & tan: 9 pt.
31 points total.
I think the "dropping by one point when you're close to changing levels" thing helped me out a lot... I'm not feeling deprived, or freaked out about going over flex. Which is excellent.
Point Count: Thrown Together Chili
Since tomorrow is the Super Bowl, I feel an obligation to make chili. Somehow, I still feel no obligation to watch the game, but whatever.
1 can diced tomatoes - 0 pt.
1 can tomato paste - 0 pt.
1 diced onion - 0 pt.
1 can kidney beans - 3 pt.
1 can black beans - 3 pt.
2 cups chicken stock - 0 pt.
1 diced jalapeno - 0 pt.
1 lb. ground turkey, browned - 16 pt.
cumin
oregano
chili powder
cayenne
basil
salt & pepper
Brown the turkey & drain. Throw everything in a crock pot on high and let go as long as you can stand the smell - 5 to 8 hours is best.
Total 22 points for a big pot of chili - 4.5 points each for 4 very generous servings.
1 can diced tomatoes - 0 pt.
1 can tomato paste - 0 pt.
1 diced onion - 0 pt.
1 can kidney beans - 3 pt.
1 can black beans - 3 pt.
2 cups chicken stock - 0 pt.
1 diced jalapeno - 0 pt.
1 lb. ground turkey, browned - 16 pt.
cumin
oregano
chili powder
cayenne
basil
salt & pepper
Brown the turkey & drain. Throw everything in a crock pot on high and let go as long as you can stand the smell - 5 to 8 hours is best.
Total 22 points for a big pot of chili - 4.5 points each for 4 very generous servings.
Point Count: Cheddar Chicken Chowder
From a collection of recipes I got off the cooking light website.
Cheddar Chicken Chowder
Servings: 7 (1-1/2 cup size)
Posted by Jillybean03
Date 9/30/03
INGREDIENTS:
4 turkey bacon slices - 2 pt.
1 tsp EVOO - 1 pt.
1 pound skinned, boned chicken breast, cut into bite-size pieces - 12 pt.
1 cup chopped onion - 0 pt.
1 cup diced red bell pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
4-1/2 cups fat-free chicken broth - 0 pt.
1-3/4 cups diced peeled red potatoes - 4 pt.
2-1/4 cups frozen whole-kernel corn - 4.5 pt.
1/2 cup all-purpose flour - 4.5 pt.
2 cups 1% low-fat milk - 4 pt.
3/4 cup (3 ounces) shredded 2% sharp cheddar cheese - 3 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon pepper - 0 pt.
INSTRUCTIONS:
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.
YIELD:
Yield: 7 servings (serving size: 1-1/2 cups); 35 points total, so about 5 points each.
Cheddar Chicken Chowder
Servings: 7 (1-1/2 cup size)
Posted by Jillybean03
Date 9/30/03
INGREDIENTS:
4 turkey bacon slices - 2 pt.
1 tsp EVOO - 1 pt.
1 pound skinned, boned chicken breast, cut into bite-size pieces - 12 pt.
1 cup chopped onion - 0 pt.
1 cup diced red bell pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
4-1/2 cups fat-free chicken broth - 0 pt.
1-3/4 cups diced peeled red potatoes - 4 pt.
2-1/4 cups frozen whole-kernel corn - 4.5 pt.
1/2 cup all-purpose flour - 4.5 pt.
2 cups 1% low-fat milk - 4 pt.
3/4 cup (3 ounces) shredded 2% sharp cheddar cheese - 3 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon pepper - 0 pt.
INSTRUCTIONS:
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.
YIELD:
Yield: 7 servings (serving size: 1-1/2 cups); 35 points total, so about 5 points each.
Friday, February 03, 2006
2.3.06
What I'm doing...24 points total.
Coffee w/light soy milk: 1 pt.
Leftover chicken & red pepper lasagne: 8 pt.
Pad thai: 9 pt.
5 Miller Lights: 10 pt.
FF Jello Pudding: 2 pt.
30 total.
Coffee w/light soy milk: 1 pt.
Leftover chicken & red pepper lasagne: 8 pt.
Pad thai: 9 pt.
5 Miller Lights: 10 pt.
FF Jello Pudding: 2 pt.
30 total.
Point Count: Pad Thai
I don't remember where I got this recipe, but I've been using it forever and I looooove it.
1 pound dried flat rice noodles* (about 1/4 to 1/2 inch wide) - 28 pt.
3 tablespoons Asian fish sauce such as naam pla* - 0 pt.
3 tablespoons ketchup - 0 pt.
2 tablespoons rice vinegar - 0 pt.
1 1/2 tablespoons firmly packed brown sugar – 1.5 pt.
1/4 teaspoon cayenne, or to taste- 0 pt.
3 tablespoons vegetable oil – 9 pt.
3 large eggs, beaten lightly – 6 pt.
8 garlic cloves, minced - 0 pt.
4 shallots, minced (about 1/2 cup) - 0 pt.
3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces – 6 pt.
3 cups fresh bean sprouts, rinsed and spun dry - 0 pt.
4 scallions, halved lengthwise and cut crosswise into 1-inch pieces - 0 pt.
3/4 cup water - 0 pt.
For garnish
1/4 cup crushed roasted peanuts (use a rolling pin) – 6 pt.
1/4 teaspoon dried hot red pepper flakes - 0 pt.
small fresh red chilies if desired - 0 pt.
fresh coriander sprigs if desired - 0 pt.
lime wedges
*available at Asian markets
In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, the ketchup, the vinegar, the brown sugar, and the cayenne.
In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.
In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the ketchup mixture, the noodles, 2 cups of the bean sprouts, the scallions, and the water and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.
Sprinkle the noodle mixture with the peanuts and the red pepper flakes and arrange the remaining 1 cup bean sprouts around it. Garnish the dish with the chilies, the coriander sprigs, and the lime wedges.
Serves 6; 56 points total. 9.5 points per serving.
1 pound dried flat rice noodles* (about 1/4 to 1/2 inch wide) - 28 pt.
3 tablespoons Asian fish sauce such as naam pla* - 0 pt.
3 tablespoons ketchup - 0 pt.
2 tablespoons rice vinegar - 0 pt.
1 1/2 tablespoons firmly packed brown sugar – 1.5 pt.
1/4 teaspoon cayenne, or to taste- 0 pt.
3 tablespoons vegetable oil – 9 pt.
3 large eggs, beaten lightly – 6 pt.
8 garlic cloves, minced - 0 pt.
4 shallots, minced (about 1/2 cup) - 0 pt.
3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces – 6 pt.
3 cups fresh bean sprouts, rinsed and spun dry - 0 pt.
4 scallions, halved lengthwise and cut crosswise into 1-inch pieces - 0 pt.
3/4 cup water - 0 pt.
For garnish
1/4 cup crushed roasted peanuts (use a rolling pin) – 6 pt.
1/4 teaspoon dried hot red pepper flakes - 0 pt.
small fresh red chilies if desired - 0 pt.
fresh coriander sprigs if desired - 0 pt.
lime wedges
*available at Asian markets
In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, the ketchup, the vinegar, the brown sugar, and the cayenne.
In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.
In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the ketchup mixture, the noodles, 2 cups of the bean sprouts, the scallions, and the water and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.
Sprinkle the noodle mixture with the peanuts and the red pepper flakes and arrange the remaining 1 cup bean sprouts around it. Garnish the dish with the chilies, the coriander sprigs, and the lime wedges.
Serves 6; 56 points total. 9.5 points per serving.
Thursday, February 02, 2006
2.2.06
What I'm doing...24 points total
Coffee w/soy milk: 1 pt.
Big salad with chickpeas & black beans & FF Ranch: 8? pt.
Oatmeal: 3 pt.
Chicken & red pepper lasagne: 8? pt.
1 Blue Moon: 3 pt.
2 Newcastles: 6 pt.
29 pt. total.
Happy birthday to my friend Gail! At least I avoided the jaeger bombs.
Coffee w/soy milk: 1 pt.
Big salad with chickpeas & black beans & FF Ranch: 8? pt.
Oatmeal: 3 pt.
Chicken & red pepper lasagne: 8? pt.
1 Blue Moon: 3 pt.
2 Newcastles: 6 pt.
29 pt. total.
Happy birthday to my friend Gail! At least I avoided the jaeger bombs.
Wednesday, February 01, 2006
Weigh in and 2.1.06
What I'm doing...24 points total
Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Veggies in sauce: 3 pt.
Chicken Curry Soup: 14 pt.
2 glasses of Cabernet: 3 pt.
24 points total
202.8/196.2/130
I am down 4.8 this week! Holy shit. I think some of it is making up for last week when I was only down .4 - which I think was the Chinese takeout's fault. I don't really care why though, because I AM BELOW 200! Yay!
Coffee w/light soy milk: 1 pt.
Oatmeal: 3 pt.
Veggies in sauce: 3 pt.
Chicken Curry Soup: 14 pt.
2 glasses of Cabernet: 3 pt.
24 points total
202.8/196.2/130
I am down 4.8 this week! Holy shit. I think some of it is making up for last week when I was only down .4 - which I think was the Chinese takeout's fault. I don't really care why though, because I AM BELOW 200! Yay!
