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thai shrimp cakes

I’m back!  It’s been a long time, but I’m excited to start blogging again and share my favorite recipes.  Last year had a lot of personal ups and downs, as life sometimes does.  And so blogging went on the back burner, so to speak.  And then, like a left-over, got pushed to the back of the refrigerator where it just sat and waited for someone to notice.

Well, I finally noticed!  I noticed that I had gained a bit of weight, partially from not staying invested in the Points Plus program.  I noticed that I felt the need to be creative again.  And I noticed that my youngest had been after me for a year to start blogging again…

“This is great, did you take a picture?’

“Did you blog this yet, Mom?”

“Are you ever going to blog again?”

He was so excited tonight when I plated this shrimp cake and grabbed the camera.  He helped me with the cilantro garnish and kept encouraging me along the way.  This one’s for you Alex, my biggest cheerleader!

And now for the recipe :)  I’d never even heard of shrimp cakes before I read about these in the April 2013 edition of Cooking Light.  They turned out almost too good to be true.  A little heat from the Sriracha, a little zestiness from the lime, a little coco-nutty crunch.  Delicious!!  These would also be terrific as an appetizer, just make them into smaller servings.

shrimpcake1

Thai Shrimp Cakes

  • 2/3 cup panko (Japanese bread crumbs), divided
  • 1/4 cup shredded unsweetened dried coconut, divided (I use Bob’s Red Mill)
  • 2 Tbsp. minced green onions
  • 2 Tbsp. finely chopped cilantro
  • 2 tsp. fish sauce
  • 2 tsp. Sriracha sauce
  • 1 1/2 tsp. grated fresh ginger
  • 1 tsp. lime juice
  • 1 egg, beaten
  • 1 garlic clove, minced
  • 8 oz. peeled and deveined shrimp, chopped
  • 1 Tbsp. olive oil
  • 1 lime, quartered

Combine 1/3 cup panko and 2 Tbsp. coconut in shallow bowl and set aside.

Combine 1/3 cup panko, 2 Tbsp. coconut, and next eight ingredients in a bowl.  Add shrimp and stir until just combined.  Form into four equal balls.  Roll balls in panko/coconut mixture and press into patty.

Heat nonstick skillet over medium heat.  Add oil.  Add patties and cook about 4 minutes on each side, until shrimp is cooked (turns pink) and patty is nicely browned.  Serve with lime wedge.

Recipe from Cooking Light, April 2013.

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

 

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roasted vegetable and lentil salad

I almost decided to post-pone posting this recipe until next week.  The reason being that my husband is away until Friday chaperoning 6th grade camp, and I didn’t want him to see what he was missing at home.  He says the camp food isn’t that bad.  They had stuffed peppers for dinner last night and Alex loved them.  Today’s pizza at lunch was a low-point, but we are pizza snobs, so he could be a little biased.  As biased as a half-Italian who has a pizza oven in his back yard and buys special Italian flour for his pizza dough.

Many thanks to my Pilates student Missy for passing on this recipe.  Marc will love it when he gets back home.

Roasted Vegetable and Lentil Salad

  • 6 carrots, cut into 2 inch lengths and halved
  • 3 shallots, halved
  • 1/2 lb. brussels sprouts, halved
  • 1 butternut squash, halved, peeled, seeds removed and cut into 1/2″ thick slices
  • 4 garlic cloves
  • 4 Tbsp. olive oil (divided)
  • 1/2 cup French lentils, rinsed
  • 1/2 onion, studded with 4 cloves
  • 1 bay leaf
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 6 oz. arugula
  • 2 celery stalks, thinly sliced
  • zest and juice of one lemon
  • parmesan shavings
  • salt and pepper

Preheat oven to 400 degrees.  In a large bowl, toss carrots, shallots, brussels sprouts, butternut squash and garlic with 2 Tbsp. olive oil.  Season with salt and pepper.  Place on rimmed baking sheet and roast in oven for 30 minutes, turning once.

Place lentils in a small saucepan.  Cover with 2 inches of water.  Stud 1/2 onion with cloves and place in pot, along with bay leaf.  Bring to boil, then cover and simmer until lentil are tender.  Drain off water and discard onion and bay leaf.  Season with salt and pepper.

To make vinaigrette, mash garlic in a small bowl.  Add vinegar and mustard.  Whisk in 2 Tbsp. olive oil.  Season with salt and pepper.

Place lentils in a bowl and toss with vinaigrette.  Fold in arugula, then vegetables.  Add chopped celery and zest and juice of one lemon.  Top each serving with parmesan shavings.  Serves 6.

Recipe from Daphne Oz.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.

 
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Posted by on November 1, 2012 in points plus, salads, vegetarian

 

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meal plannning

Down another 1.8 lbs!  Only one more to go to be in my goal range – Weight Watcher’s gives you a two-pound range above your goal to be considered “Lifetime”.  Yeah!  It kind of works if you kind of do it, it really works if you REALLY do it!

Here’s a breakdown of how I meal plan for success:

Breakfast:  I eat the same breakfast everyday.  I know that sounds boring, but it works for me.  I know that it will fill me up and keep me satisfied until lunch.  It’s high in protein and low in sugar.

5 ounces Fage 0% Greek Yogurt with 1 1/2 cups unsweetened mixed berries, 2 cups black coffee (2 PointsPlus)

Lunch:  While I am kicking it into high gear I am having the same lunch every day.  I will vary the fresh fruit, type of soy burger or flavor of water :)

Morningstar Tomato and Basil Pizza Burger with a sandwich thin loaded with lettuce and fresh tomato slice, 1 pear, 24 ounces water flavored with Crystal Light (6 PointPlus)

Snack:  I do vary my snacks, but I make sure they are 3 PointsPlus.  Today I had Vitatop Chocolate Chunk (3 PointsPlus), 12 ounces hot tea.  I also like 2 BabyBel Light cheese with 2 Rykrisp crackers.

Dinner:  Now that dinner comes around, I still have 18 PointPlus left.  I aim for a dinner with 10-12 PointsPlus.  Tonight, since we had another pick and snack, was 2 ounces thin sliced turkey on 2 slices of Orowheat Light 100% Whole wheat bread with 1/8 cup cranberry chutney and lettuce (5 PointsPlus), one can Amy’s low sodium, low-fat Cream of Tomato soup (5 PointsPlus).

Dessert:  I’ll look at my daily Points and decide what to have after dinner.  I have a few favorites that I will choose from, depending on how many points I want to use.  Sugar-free jello cup (0 PointsPlus),  Homemade microwave popcorn (3 PointsPlus),  Weight Watcher Fudge Bar (3 PointsPlus), Weight Watcher Latte Bar (2 PointsPlus), 1 box of Sugar-Free Fat Free Jello Pudding (3 PointsPlus), 1 almond butter chocolate chip cookie (3 Points Plus), 1 whole wheat pumpkin muffin (4 Points Plus). Today I’m choosing the popcorn.

Total PointsPlus for today:  24

 
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Posted by on November 9, 2011 in meal planning, points plus

 

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today’s menu

I went to a Weight Watcher’s meeting, the first meeting I’ve made since August.  No surprise to me, but I am up 8 lbs. above my goal.  Looking back on the past 2 months, the biggest mistake I made was not making time for my weekly meetings and weigh-ins.  I had maintained my goal weight for a year with tracking and weekly meetings.  Since I don’t weigh myself at home, I didn’t notice when one pound over goal turned into two, three, four……  Plus, I stopped tracking :(

So I am back on the Weight Watcher’s PointsPlus plan and it feels great!  It really comes down to planning for me.  Planning which meeting to attend, planning my meals for the week and planning my snacks.  All it takes is a few minutes every day to write down in my tracker what I am going to eat and I have set my self up for success.

Here is what I am going to eat today:

Breakfast:  6 oz. Fage 0% Greek yogurt with one cup of mixed berries (frozen, from Costco); black coffee (2 PointsPlus)

Snack:  3 fresh figs (0 PointsPlus); black coffee (0 PointsPlus)

Lunch:  Tomato and Basil Pizza Burger from Morningstar and 1 Orowheat Sandwich thin, lettuce, tomato and onion; Honeycrisp apple; 24 ounces water flavored with CrystalLight Lemonade powder (6 PointsPlus)

Snack:  BlueBran Vitamuffin; one cup 40 calorie vanilla flavored almond milk, steamed with cinnamon (3 PointsPlus)

Dinner:  Vegetable enchilada (1/6th of a 9×13 pan); green salad with balsamic vinegar drizzle; water (7 PointsPlus)

After Dinner:  licorice tea or decaf coffee

Total:  20 PointsPlus

Since I get 29 PointsPlus a day, I still have 9 that I could use if needed.  Some things I have in my house that I could add:

2 Tbsp. popcorn kernels (popped in microwave)  (2 PointsPlus)

1 Light Babybel cheese with 2 Ry Krisp Seasoned crackers (2 PointsPlus)

Kashi TLC Pumpkin Pecan Fruit and Grain Bar (3 PointsPlus)

Kellogg’s Fiber Plus Caramel Coconut Fudge bar (3 PointsPlus)

Kellogg’s Special K strawberry fruit crisps (2 bars= 3 PointsPlus)

:)

If you are tracking your intake, what’s your meal plan look like?  What kind of snacks and meals are your go-to meals?  I’d love to see your ideas in the comments!

 
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Posted by on October 27, 2011 in meal planning

 

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