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Tag Archives: weight watchers 26 point menu

grilled peaches with cinnamon yogurt and honey

I love zombies!!

I anxiously await Monday mornings so I can pay Amazon $1.99 to watch the previous nights episode of “The Walking Dead” (we don’t have cable t.v. :( ) I’m such a great fan, I’ve even read the graphic novel as well (Thanks Bill!).  I am also becoming quiet good (in the 43-year-old mom sense) at Call of Duty 2:  Black Ops Zombies.  Love it, love it, love it!!

So it was very exciting to watch Marc and Anna participate in the Run For Your Lives 5K yesterday.  The course was filled with slow and fast-moving zombies trying to capture the flags around their waist.  The runners had a great time dressing up for the occasion.  Marc decided to go with a “caught at work during the apocalypse, so now I’m forced to wear a tie around my head” and Anna went with a shirt that said “Chicks with Brains”.  They sprinted, dodged, crawled and swam their way to the finish line.

After watching part of the race, and hearing the screams and moans, I’ve decided that zombies should stay in books, t.v. and video games.  My pulse was way out of my comfort zone and I wasn’t even running the race!

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Here’s a quick dessert that you could cook over any smoldering post-apocalyptic wreckage :)  We used our gas grill.

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Grilled Peaches with Cinnamon Yogurt and Honey

  • 4 ripe peaches, halved
  • 1/2 cup 0% Fage Greek yogurt
  • 4 Tbsp. honey
  • cinnamon to taste

Place peaches cut side down on a preheated grill (medium heat).  Cook each side 4-5 minutes.

Combine yogurt and cinnamon in a small bowl.  Top each peach with a tablespoon of yogurt and drizzle with a half of tablespoon of honey.  Serves 4.

Recipe very slightly adapted from Skinnytaste.com.

Using the Weight Watcher Recipe Builder, each serving has 4 Points Plus.

For my grandpa:  skinnytaste listed each serving as having 31.7 gms carbs and 2.2 gms fiber.  She used fat-free honey flavored Greek yogurt, I used plain.

 
1 Comment

Posted by on August 25, 2013 in desserts, points plus, vegetarian

 

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asparagus, red pepper, and potato frittata

This frittata is great (makes a very cute vegetable PacMan too :) )  And the nice thing is that you could totally change-up the vegetables to your liking.  My daughter thought it would make a very nice school lunch as well.  Yes, that’s right.  It’s already time to plan for back to school.  My senior starts next week!

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Asparagus, Red Pepper and Potato Frittata

  • 2 cups liquid egg whites
  • 1/2 cup light ricotta cheese
  • 2 Tbsp. canola oil
  • 2 cups hash browns (I used Simply Potatoes)
  • 1/2 lb. asparagus cut into 1 inch pieces
  • 1 red bell pepper, diced
  • 8 ounces sliced mushrooms
  • 2 Tbsp. grated Parmesan cheese

Mix together egg whites and ricotta until smooth.  Set aside.

Heat oil in a large non-stick skillet on medium-high.  In a large bowl, stir together hash browns, asparagus, red pepper and mushrooms.   Add mixture to skillet and cook 5-6 minutes.  Flip potato mixture.

Pour egg mixture evenly over potatoes.  Cover, decrease heat to medium, and cook without stirring until eggs are set, about 12-14 minutes.  Invert frittata over platter and sprinkle with Parmesan cheese.  Serves 6.

Recipe from Crystal Farms advertisement for AllWhites egg whites.

Each 1/6 wedge of frittata has 4 PointsPlus.

**and for my grandpa, each serving has 13 g of carbs and 2 g fiber :)

 
3 Comments

Posted by on August 20, 2013 in points plus, vegetarian

 

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zucchini vichyssoise

Yesterday was Sneak Some Zucchini On Your Neighbor’s Porch Day.  Hmm…..my porch was empty.  I’ll give my friends and neighbors a pass though, since it’s not a well advertised event.  They probably didn’t even realize it was occurring since Target didn’t display themed merchandise two months in advance so you can properly prepare.

I’m surprised Halloween candy isn’t already on the shelves.

But luckily this year I am growing a decent crop in my garden.  Last year’s bounty was horrible and I thought I might be in the Bermuda Triangle of Zucchini.  I mean, who plants zucchini, and then gets two?

Super easy, super nutritious and Weight Watcher friendly.

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Zucchini Vichyssoise

  • 1 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 5 cups chopped onions
  • 4 cups chopped, unpeeled white potatoes
  • 4 cups chopped zucchini
  • 2 quarts vegetable broth
  • 1 tsp. salt
  • 1/2 tsp. pepper

Heat the butter and oil in a large pot over medium-low heat  Add onion or leeks and saute for 10 minutes.  Add potatoes, zucchini, stock, salt and pepper.  Bring to boil, lower heat and simmer for 30 minutes.  Let cool for a few minutes, then blend with an immersion blender.  Adjust salt and pepper if needed.  Serve hot or cold.  Makes 12 cups.

Recipe adapted from The Barefoot Contessa.

Using the Weight Watcher Recipe Builder, each 1 1/2 cup serving has 4 Points Plus.

 
1 Comment

Posted by on August 9, 2013 in points plus, soups, vegetarian

 

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sweet onion salad

This past weekend we drove up to Guemes Island to see my 95-year-old grandmother who is visiting from Albuquerque.  She left a comment on my Thai shrimp cake entry last week saying that she would love to try it, since at her retirement center they are a little lacking in food with spices.  So Anna and I made two  batches and formed them into appetizer-sized bites and brought them up.  I think I almost prefer them bite-sized (one recipe made 9 small bites, instead of 4 larger patties).  Grandma loved them :)

My dad made this salad to go along with the burgers and fresh crab for lunch.  Delicious!  I quickly took a picture before everyone dove in.

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Sweet Onion Salad

  • 3 large sweet onions (Walla Walla or Valdalia)
  • 1 bunch cilantro, rinsed, stemmed and coarsely chopped
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1/2 cup pitted and halved Kalamata olives (about 20)
  • one red bell pepper, julienned
  • 1/2 cup crumbled Feta cheese
  • 1 Tbsp. olive oil

Slice onions 1/4″ thick and place in bowl.  Add salt and vinegar and toss to combine.  Add olives, red pepper slices, and cilantro.  Refrigerate for several hours, tossing occasionally.    Add olive oil and feta cheese just before serving.

Using the Weight Watcher’s Recipe Builder, the entire recipe has 22 Points Plus.  I didn’t have a chance to measure how much the recipe made, but it was a large bowl full.  If you divided it into 10 servings, each would have 2 Points Plus.  I’m estimating that it would be about 3/4 cup for each serving.

 
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Posted by on August 6, 2013 in points plus, salads, vegetarian

 

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bacon-corn chowder with shrimp

This is another instance when I wish my picture did the soup better justice.  I’ve had this recipe in my queue since receiving it in the August 2011 Cooking Light Magazine.  It is under the “Super Fast 20 Minute Cooking” section and they didn’t lie.  Fast and delicious, this one will be a keeper.  And you know it’s a winner when your husband takes one bite, looks up and says “this is REALLY good!”.

“What do you eat during the day?” is a question I get asked a lot.  Here is a break-down of yesterday:

Breakfast:  8 oz Fage 0% (3 PointsPlus), berries (0 PointsPlus)

Lunch:  Morningstar tomato, basil and mozzarella patty with a Bun Thin (6 PointsPlus), lettuce, mustard; one package of pre-cooked beets (0 PointsPlus) with small drizzle of balsamic vinegar

Snack:  4 Wasa crackers (2 PointsPlus) and 2 Light BabyBel cheese (2 PointsPlus)

Dinner:  1 2/3 cup Bacon-corn chowder with shrimp (8 PointsPlus)

Dessert:  diet hot cocoa (1 PointsPlus) with 10 mini marshmallows (1 PointsPlus)

(I know this only added up to 23 PointsPlus, and my target for weight loss is 26, but I felt like I ate enough :) )  And I did get a 35 minute walk with Marc and Charlie, the Westie.

Bacon-corn Chowder with Shrimp

  • 6 slices lean bacon, chopped
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1 tsp. chopped fresh thyme
  • 2 garlic cloves, minced
  • 4 cups frozen (or fresh) corn kernels, thawed
  • 2 cups fat-free, lower-sodium chicken broth
  • 3/4 lb. peeled and deveined medium shrimp, thawed
  • 1/3 cup half and half
  • 1/4 tsp. freshly ground black pepper

Heat a large pot over medium-high heat.  Add bacon to pan; saute until bacon just becomes crisp.  Remove the equivalent of 2 slices of bacon and set aside.  Remove bacon fat from pan.  Add onion, celery, thyme, and garlic to pan and saute for 2 minutes.  Add corn, and cook 2 minutes, stirring occasionally.  Add broth, bring to boil, and cook for 4 minutes.

Place 2 cups of the corn mixture in a blender.  Remove the center piece of the blender lid (so the steam can escape), place lid on blender (why did I feel like I had to tell you that?).  Place a towel over the opening of the lid to avoid splatters and blend until smooth.  Return pureed corn mixture to pan.  Stir in shrimp and cook until done.  Stir in half-and-half and pepper.  Crumble reserved bacon over soup.  Yields 4 servings (serving size about 1 2/3 cup).

Using the nutrition stats supplied by Cooking Light, and inputting them into the Weight Watcher’s Recipe Builder, each 1 2/3 cup serving has 8 PointsPlus.

 

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yogurt parfait

Happy New Year!  Here’s a toast to 2012!!

We had a great Christmas vacation with the kids.  I told the boys yesterday that I was considering home schooling because I have enjoyed them so much during the past weeks.  My 13-year-old was all for it.  I questioned if he would miss his friends, but he assured me he would keep in touch through his new Xbox 360.

Now that the Christmas caloric excess has come and gone, it’s back to basics.  I actually did a fine job considering all the temptations, but it’s good to refocus and get back into a routine.  Here’s how I start every morning.  Fage 0% Plain Greek yogurt topped with unsweetened mixed berries (I buy the big bag at Costco which contains marionberries, blueberries, and raspberries).  It’s a bowl full of protein (six ounces of yogurt has approximately 17 grams), fiber, and antioxidants.

According to the Weight Watcher’s calculator, you can eat 5-7 ounces of Fage 0% for 2 Points Plus.  Eight ounces brings it up to 3 Points Plus.  Of course, the unsweetened berries are ZERO!!

 
 

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