Jackson's gonna like this-
Ingredients:
8 ounces medium shell pasta
7-ounce pouch chunk light tuna
2 celery stalks, chopped
1/2 cup red onion, chopped
3/4 cup yellow pepper, chopped
1 6-ounce can or jar artichoke hearts, drained, rinsed and chopped
1/2 dry pint cherry tomatoes, halved
.
Dressing:
1/4 cup fat-free, reduced sodium chicken broth
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1 tsp Dijon mustard
Black pepper
1/4 tsp dried oregano
Preparation:
Cook pasta according to instructions on package. Drain and cool. Combine tuna, celery, onion, pepper, artichoke hearts and tomatoes in a large bowl with cooled pasta. Whisk dressing ingredients together and drizzle over tuna and pasta. Toss well, and chill until ready to serve.
Serves 4-6.
Per Serving: Calories 320, Calories from fat 25, Total Fat 2.8g (sat 0.4g), cholesterol 15mg, Sodium 248mg, Carbohydrate 51.9g, Fiber 5.3g, Protein 21.8g
from here-
http://lowfatcooking.about.com/od/salad1/r/tunashellsalad.htm
Thursday, April 09, 2009
Lentil and Black Bean Soup
"Comfort foods needn't be high fat or high calorie. Soup is a great example. You can make delicious, nutritious, and satisfying soups such as this Lentil and Black Bean soup, which is packed full of low-fat, high-fiber goodness. If you choose to use vegetable broth, this makes a great vegetarian lunch."
Cook Time: 30 minutes
Ingredients:
2 tsp canola oil
1 1/2 cups finely chopped onion
1 large celery stalk, diced
2 cloves garlic, minced
1 tbsp ground cumin
1 tbsp chili powder
1 cup green lentils, rinsed and picked through
2 15-ounce cans reduced-sodium black beans, drained and rinsed
1 14.5-ounce can diced tomatoes
4 cups fat-free, low-sodium vegetable or chicken broth
Preparation:
In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
Serves 8
Per Serving: Calories 127, Calories from Fat 14, Total Fat 1.6g (sat 0.1g), Cholesterol 0mg, Sodium 503mg, Carbohydrate 22.2g, Fiber 7.1g, Protein 6g
from here-
http://lowfatcooking.about.com/od/soup1/r/lentibbsoup.htm
Cook Time: 30 minutes
Ingredients:
2 tsp canola oil
1 1/2 cups finely chopped onion
1 large celery stalk, diced
2 cloves garlic, minced
1 tbsp ground cumin
1 tbsp chili powder
1 cup green lentils, rinsed and picked through
2 15-ounce cans reduced-sodium black beans, drained and rinsed
1 14.5-ounce can diced tomatoes
4 cups fat-free, low-sodium vegetable or chicken broth
Preparation:
In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 4-5 minutes. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes and broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
Serves 8
Per Serving: Calories 127, Calories from Fat 14, Total Fat 1.6g (sat 0.1g), Cholesterol 0mg, Sodium 503mg, Carbohydrate 22.2g, Fiber 7.1g, Protein 6g
from here-
http://lowfatcooking.about.com/od/soup1/r/lentibbsoup.htm
Rice and Beans
"Use black beans, garbanzo beans, any beans! Feel free to use different herbs. A Cajun blend would be good for this, or use cumin and chili powder if you prefer. "
Cook Time: 20 minutes
Ingredients:
2 tsp olive oil
2 cloves garlic, crushed
1/2 cup finely chopped onion
1 stalk celery, diced
1 small red bell pepper, diced
1 medium zucchini, diced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 can no-salt-added diced tomatoes
1 8 oz can no-salt-added tomato sauce
1 15 ounce can low-sodium pinto beans (or kidney beans), drained and rinsed
2 cups cooked whole grain rice
1/3 cup chopped fresh parsley
Preparation:
Heat oil on medium in large skillet. Sauté garlic, onions, celery , red pepper and zucchini until softened. Sprinkle oregano and red pepper flakes over vegetables, and stir. Add diced tomatoes, tomato sauce, and beans. Simmer for 10 minutes. Stir in cooked rice and parsley. Cook for 2-3 minutes.
Serves 6
Per Serving: Calories 276, Calories from Fat 27, Total Fat 3g (sat 0.5g), Cholesterol 0mg, Sodium 472mg, Carbohydrate 50.3g, Fiber 11.5g, Protein 11.9g
from here-
http://lowfatcooking.about.com/od/pastaandricedishes/r/ricebeans.htm
Cook Time: 20 minutes
Ingredients:
2 tsp olive oil
2 cloves garlic, crushed
1/2 cup finely chopped onion
1 stalk celery, diced
1 small red bell pepper, diced
1 medium zucchini, diced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 can no-salt-added diced tomatoes
1 8 oz can no-salt-added tomato sauce
1 15 ounce can low-sodium pinto beans (or kidney beans), drained and rinsed
2 cups cooked whole grain rice
1/3 cup chopped fresh parsley
Preparation:
Heat oil on medium in large skillet. Sauté garlic, onions, celery , red pepper and zucchini until softened. Sprinkle oregano and red pepper flakes over vegetables, and stir. Add diced tomatoes, tomato sauce, and beans. Simmer for 10 minutes. Stir in cooked rice and parsley. Cook for 2-3 minutes.
Serves 6
Per Serving: Calories 276, Calories from Fat 27, Total Fat 3g (sat 0.5g), Cholesterol 0mg, Sodium 472mg, Carbohydrate 50.3g, Fiber 11.5g, Protein 11.9g
from here-
http://lowfatcooking.about.com/od/pastaandricedishes/r/ricebeans.htm
Black Bean and Egg Breakfast Bowl Recipe
15.8g of fiber per serving, WOW!!
Black Bean and Egg Breakfast Bowl Recipe
1 cup canned black beans, drained
1 whole egg
3 egg whites
1 tsp cumin
1/2 tsp epazote (optional)
1/2 tsp Mexican or Greek oregano
1/8 tsp chili powder
Salt and pepper to taste
Bottled pepper sauce such as Franks Red Hot, Cholula or Tabasco to taste
Break four eggs in a glass bowl and remove three yolks with your fingers or a spoon and discard, leaving one egg yolk and four egg whites in the bowl.
In a microwave-safe bowl or small stove-top saucepan, combine drained black beans, cumin, chili powder, oregano and epazote (if using) and mix well.
Heat beans in microwave on high for approximately 2-3 minutes or on stove-top until hot.
Heat a non-stick frying pan coated with a bit of olive oil over medium high, and add the eggs. Cook until the whites have set and flip, cooking until over-easy. Or, if you prefer your eggs more well-done without a runny yolk, you can scramble them. You can also prepare your eggs poached.
Add eggs to bean mixture, tossing well until the eggs and black beans are combined.
Adjust for salt and pepper and serve with a dash of hot pepper sauce (optional) or rolled in a large whole-grain or low-carb tortilla.
Amount Per Serving:
Calories: 365.9
Total Fat: 6.7 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 2.3 g
Cholesterol: 212.5 mg
Sodium: 134.4 mg
Potassium: 745.7 mg
Total Carbohydrate: 44.7 g
Dietary Fiber: 15.8 g
Sugars: 0.1 g
Protein: 31.1 g
Vitamins & Minerals
Vitamin A: 15.1 %
Vitamin B-12: 8.3 %
Vitamin B-6: 12.2 %
Vitamin C: 2.3 %
Vitamin D: 6.5 %
Vitamin E: 2.8 %
Calcium: 10.5 %
Copper: 20.1 %
Folate: 70.7 %
Iron: 34.8 %
Magnesium: 34.3 %
Manganese: 45.2 %
Niacin: 5.6 %
Pantothenic Acid: 10.5 %
Phosphorus: 34.6 %
Riboflavin: 22.2 %
Selenium: 25.2 %
Thiamin: 31.4 %
Zinc: 17.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
from here-
http://www.answerfitness.com/334/breakfast-and-black-beans-eggs-recipe/
Black Bean and Egg Breakfast Bowl Recipe
1 cup canned black beans, drained
1 whole egg
3 egg whites
1 tsp cumin
1/2 tsp epazote (optional)
1/2 tsp Mexican or Greek oregano
1/8 tsp chili powder
Salt and pepper to taste
Bottled pepper sauce such as Franks Red Hot, Cholula or Tabasco to taste
Break four eggs in a glass bowl and remove three yolks with your fingers or a spoon and discard, leaving one egg yolk and four egg whites in the bowl.
In a microwave-safe bowl or small stove-top saucepan, combine drained black beans, cumin, chili powder, oregano and epazote (if using) and mix well.
Heat beans in microwave on high for approximately 2-3 minutes or on stove-top until hot.
Heat a non-stick frying pan coated with a bit of olive oil over medium high, and add the eggs. Cook until the whites have set and flip, cooking until over-easy. Or, if you prefer your eggs more well-done without a runny yolk, you can scramble them. You can also prepare your eggs poached.
Add eggs to bean mixture, tossing well until the eggs and black beans are combined.
Adjust for salt and pepper and serve with a dash of hot pepper sauce (optional) or rolled in a large whole-grain or low-carb tortilla.
Amount Per Serving:
Calories: 365.9
Total Fat: 6.7 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 2.3 g
Cholesterol: 212.5 mg
Sodium: 134.4 mg
Potassium: 745.7 mg
Total Carbohydrate: 44.7 g
Dietary Fiber: 15.8 g
Sugars: 0.1 g
Protein: 31.1 g
Vitamins & Minerals
Vitamin A: 15.1 %
Vitamin B-12: 8.3 %
Vitamin B-6: 12.2 %
Vitamin C: 2.3 %
Vitamin D: 6.5 %
Vitamin E: 2.8 %
Calcium: 10.5 %
Copper: 20.1 %
Folate: 70.7 %
Iron: 34.8 %
Magnesium: 34.3 %
Manganese: 45.2 %
Niacin: 5.6 %
Pantothenic Acid: 10.5 %
Phosphorus: 34.6 %
Riboflavin: 22.2 %
Selenium: 25.2 %
Thiamin: 31.4 %
Zinc: 17.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
from here-
http://www.answerfitness.com/334/breakfast-and-black-beans-eggs-recipe/
CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach
I have a big bag of mahi mahi in my freezer that needs using *g*
A Year of CrockPotting: CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach
A Year of CrockPotting: CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach
Chicken and Black Bean Soup
from-
http://lowfatcooking.about.com/od/lowfatsoups/r/chickblbeansoup.htm
Ingredients:
2 tsp canola oil
1 medium onion, finely chopped
1 medium carrot, chopped
1/2 large red pepper
1 tsp cumin
1 tsp chili powder
2 15-ounce cans reduced sodium black beans, rinsed and drained
3 cups fat-free, low-sodium chicken broth
1 16-ounce jar mild salsa
1 1/2 cups cooked skinless white-meat chicken, chopped
Preparation:
Heat oil on medium heat in a Dutch oven or soup pot. Sauté onions, carrots and peppers for 5 minutes. Stir in cumin and chili powder and cook for 1 minute. Add black beans, broth and salsa. Bring to a boil, then cover and simmer for 15 minutes. Stir in cooked chicken and simmer for 5 more minutes.
Serves 6-8
Per Serving: Calories 211, Calories from Fat 26, Total Fat 2.8 (sat 0.4g), Cholesterol 24mg, Sodium 602mg, Carbohydrate 30.5g, Fiber 9.4g, Protein 15.8g
http://lowfatcooking.about.com/od/lowfatsoups/r/chickblbeansoup.htm
Ingredients:
2 tsp canola oil
1 medium onion, finely chopped
1 medium carrot, chopped
1/2 large red pepper
1 tsp cumin
1 tsp chili powder
2 15-ounce cans reduced sodium black beans, rinsed and drained
3 cups fat-free, low-sodium chicken broth
1 16-ounce jar mild salsa
1 1/2 cups cooked skinless white-meat chicken, chopped
Preparation:
Heat oil on medium heat in a Dutch oven or soup pot. Sauté onions, carrots and peppers for 5 minutes. Stir in cumin and chili powder and cook for 1 minute. Add black beans, broth and salsa. Bring to a boil, then cover and simmer for 15 minutes. Stir in cooked chicken and simmer for 5 more minutes.
Serves 6-8
Per Serving: Calories 211, Calories from Fat 26, Total Fat 2.8 (sat 0.4g), Cholesterol 24mg, Sodium 602mg, Carbohydrate 30.5g, Fiber 9.4g, Protein 15.8g
Wednesday, April 08, 2009
CrockPot 20 to 40 Clove Garlic Chicken
Yep- we're gonna try this .... very frugal!
A Year of CrockPotting: CrockPot 20 to 40 Clove Garlic Chicken
A Year of CrockPotting: CrockPot 20 to 40 Clove Garlic Chicken
Monday, March 16, 2009
Crockpot RED BEANS AND RICE
This looks good-
3 C. WATER
1 C. DRIED RED BEANS (KIDNEY, SMALL RED, WHATEVER)
1 C. CHOPPED ONION (I GUESS YOU COULD LEAVE IT OUT IF YOUR DH HATES ONIONS)
2 BELL PEPPERS (IDEALLY DIFFERENT COLORS), CHOPPED
1. C. CHOPPED CELERY
1 TSP. DRIED THYME
1 TSP. PAPRIKA
1/2 TSP CAYENNE (OR MORE IF YOU LIKE IT HOT)
2 THINLY SLICED SMOKED SAUSAGES
5 MINCED CLOVES OF GARLIC
COMBINE ALL THIS IN YOUR SLOW COOKER. COVER AND COOK FOR 1 HOUR ON HIGH, THEN EITHER 4 MORE HOURS ON HIGH OR SEVEN HOURS ON LOW. SERVE OVER HOT COOKED RICE. Serves 4
3 C. WATER
1 C. DRIED RED BEANS (KIDNEY, SMALL RED, WHATEVER)
1 C. CHOPPED ONION (I GUESS YOU COULD LEAVE IT OUT IF YOUR DH HATES ONIONS)
2 BELL PEPPERS (IDEALLY DIFFERENT COLORS), CHOPPED
1. C. CHOPPED CELERY
1 TSP. DRIED THYME
1 TSP. PAPRIKA
1/2 TSP CAYENNE (OR MORE IF YOU LIKE IT HOT)
2 THINLY SLICED SMOKED SAUSAGES
5 MINCED CLOVES OF GARLIC
COMBINE ALL THIS IN YOUR SLOW COOKER. COVER AND COOK FOR 1 HOUR ON HIGH, THEN EITHER 4 MORE HOURS ON HIGH OR SEVEN HOURS ON LOW. SERVE OVER HOT COOKED RICE. Serves 4
Tuesday, March 10, 2009
Saturday, August 12, 2006
Yummy Beauty Recipes
I just love hungry girl!! Check out these great beauty recipes, I think I'll try one or two! Just remember if you have combo to oily skin, the mask may not be best for you.
Thursday, June 01, 2006
HG's "Top Ate" Stress Relieving Foods
Boy do I need this! These are other foods that I believe would be good to include in our regular eating habits. I always have trouble menu planning, but I believe if we go with the "best of the best", we probably won't have much trouble making up meals and snacks, don't you think?
1. Blueberries
2. Fortified Breakfast Cereals
3. Milk
4. Sushi
5. Whole Grain Rice
6. Broccoli
7. Fish
8. Almonds
1. Blueberries
2. Fortified Breakfast Cereals
3. Milk
4. Sushi
5. Whole Grain Rice
6. Broccoli
7. Fish
8. Almonds
Best fruits to choose & why
I've been trying to figure out the best fruits and veggies to include in or daily eating. Hungry girl had some great input in today's newsletter (linked in title)
Bananas:
Why we love 'em: There's a reason bananas are the most popular fruit in the United States -- they're delicious! They're sweet, but not too sweet, and they're soft, but not too soft. And bananas are fun to eat. Weeee!
The Magic ingredient: Potassium. Bananas are one of the best sources of this essential mineral. Potassium helps us to maintain normal blood pressure and heart function and helps prevent cardiovascular disease and stroke.
Kiwi:
Why we love 'em: These hairy, brown babies may not be much to look at, but cut one open and you'll find that the outside is much different from its gorgeous inside, which is a lovely, brilliant, bright green. And they taste great, too.
Magical Properties: Studies show that kiwi may protect against respiratory symptoms associated with asthma, such as wheezing and shortness of breath. Kiwi has long fascinated researchers because of its amazing ability to protect DNA in the nucleus of human cells. It's also loaded with vitamin C, and a good source of vitamin E, vitamin A and fiber.
Apples:
Why we love 'em: Apples are sweet, crunchy and refreshing. And, because apples are a good source of fiber, they not only keep the doctor away, but they keep hunger at bay as well.
The Magic ingredient: Many of the phytochemicals found in apples, including quercetin, catechin, phloridzin and chlorogenic acid, are strong antioxidants. These antioxidants serve to help prevent cancer, heart disease, asthma, and type 2 diabetes.
Blueberries:
Why we love 'em: Blueberries are jam-packed with nutrients and great taste, yet are very low in calories. These tart 'n tangy colorful circles of flavor are delicious in everything from pancakes to muffins to oatmeal and yogurt.
The Magic ingredient: Antioxidants. All fruits contain antioxidants, but studies show that blueberries contain the highest antioxidant content of all. This makes them great at destroying free radicals that cause disease and signs of aging.
Grapes:
Why we love 'em: Grapes are awesome. They're fun to pop in your mouth, and have a great sweet, juicy crunch to them.
The Magic ingredient: Boron and flavonoids. All grapes are a great source of boron, a mineral that may help ward off osteoporosis. Grapes also contain beneficial compounds called flavonoids, which are phytochemicals that give red grapes their bright color (note: the more vibrant the color, the more rich the flavonoids). These flavonoids have been shown to decrease LDL (bad) cholesterol.
Strawberries:
Why we love 'em: These beauteous red friends are little bits of berry bliss. Sweet and refreshing, they're one of the most delicious fruits ever. And lucky for us, they're also super-low in calories.
The Magic ingredients: Vitamin C. Strawberries actually have more of the stuff than oranges. Strawberries also contain ellagic acid, a natural cancer-fighting chemical. Researchers have found that this compound is a potent inhibitor of such carcinogens as tobacco smoke and nitrosamines.
Bananas:
Why we love 'em: There's a reason bananas are the most popular fruit in the United States -- they're delicious! They're sweet, but not too sweet, and they're soft, but not too soft. And bananas are fun to eat. Weeee!
The Magic ingredient: Potassium. Bananas are one of the best sources of this essential mineral. Potassium helps us to maintain normal blood pressure and heart function and helps prevent cardiovascular disease and stroke.
Kiwi:
Why we love 'em: These hairy, brown babies may not be much to look at, but cut one open and you'll find that the outside is much different from its gorgeous inside, which is a lovely, brilliant, bright green. And they taste great, too.
Magical Properties: Studies show that kiwi may protect against respiratory symptoms associated with asthma, such as wheezing and shortness of breath. Kiwi has long fascinated researchers because of its amazing ability to protect DNA in the nucleus of human cells. It's also loaded with vitamin C, and a good source of vitamin E, vitamin A and fiber.
Apples:
Why we love 'em: Apples are sweet, crunchy and refreshing. And, because apples are a good source of fiber, they not only keep the doctor away, but they keep hunger at bay as well.
The Magic ingredient: Many of the phytochemicals found in apples, including quercetin, catechin, phloridzin and chlorogenic acid, are strong antioxidants. These antioxidants serve to help prevent cancer, heart disease, asthma, and type 2 diabetes.
Blueberries:
Why we love 'em: Blueberries are jam-packed with nutrients and great taste, yet are very low in calories. These tart 'n tangy colorful circles of flavor are delicious in everything from pancakes to muffins to oatmeal and yogurt.
The Magic ingredient: Antioxidants. All fruits contain antioxidants, but studies show that blueberries contain the highest antioxidant content of all. This makes them great at destroying free radicals that cause disease and signs of aging.
Grapes:
Why we love 'em: Grapes are awesome. They're fun to pop in your mouth, and have a great sweet, juicy crunch to them.
The Magic ingredient: Boron and flavonoids. All grapes are a great source of boron, a mineral that may help ward off osteoporosis. Grapes also contain beneficial compounds called flavonoids, which are phytochemicals that give red grapes their bright color (note: the more vibrant the color, the more rich the flavonoids). These flavonoids have been shown to decrease LDL (bad) cholesterol.
Strawberries:
Why we love 'em: These beauteous red friends are little bits of berry bliss. Sweet and refreshing, they're one of the most delicious fruits ever. And lucky for us, they're also super-low in calories.
The Magic ingredients: Vitamin C. Strawberries actually have more of the stuff than oranges. Strawberries also contain ellagic acid, a natural cancer-fighting chemical. Researchers have found that this compound is a potent inhibitor of such carcinogens as tobacco smoke and nitrosamines.
Tuesday, April 25, 2006
French Onion Scoop!!
Woo-Hoo! With each passing day I love Hungry Girl even more! Check out this revamped recipe for french onion soup (note: I also LOVE Applebee's onion au gratin soup, it's 3 pts too!!)
Ingredients:
1 can Progresso French Onion Soup
1/2 slice Wonder Light Bread, toasted (or other 40 calorie per slice bread)
1 slice Sargento Deli-Sliced Reduced Fat Provelone Cheese
Directions:
Cook soup according to directions. Pour soup into an oven safe bowl. Place toasted bread on top of soup, then cover with cheese. Place bowl on cookie sheet and put into heated broiler, or simply place it in toaster oven until cheese gets bubbly. Makes 1 awesome-tastic serving.
Serving Size: 1 recipe
Calories: 170
Fat: 6.5g
Carbs: 20g
Fiber: 2.5g
Sugar: 6.5g
Protein: 8g
* 3 Points!
Ingredients:
1 can Progresso French Onion Soup
1/2 slice Wonder Light Bread, toasted (or other 40 calorie per slice bread)
1 slice Sargento Deli-Sliced Reduced Fat Provelone Cheese
Directions:
Cook soup according to directions. Pour soup into an oven safe bowl. Place toasted bread on top of soup, then cover with cheese. Place bowl on cookie sheet and put into heated broiler, or simply place it in toaster oven until cheese gets bubbly. Makes 1 awesome-tastic serving.
Serving Size: 1 recipe
Calories: 170
Fat: 6.5g
Carbs: 20g
Fiber: 2.5g
Sugar: 6.5g
Protein: 8g
* 3 Points!
Tuesday, April 18, 2006
Be still my heart, a BLT I can eat!
www.Hungry-girl.com has done it again. I love BLTs. Around here we have these drive thru (fast food) restaurants called Cook Out. I LOVE their BLTs, but each time I eat one I know that's part of my "20% bad" rule. Then as much as I love the taste, it just doesn't seem worth it. Does anyone know what I'm saying? :)
Well Miss HG calculated the average amount of points a regular BLT would be, and of course, my guilt was keeping me straight - they're 13 points! But she come up with a replacement for the classic, and reduced the point value to THREE points. PTL!!
HG's 1-2-3 BLT
Ingredients:
2 slices of Wonder Light Bread, Weight Watchers Bread (or another 40 calorie bread)
2 slices Louis Rich Turkey Bacon
2 slices of tomato
2 teaspoons of Hellmann's/Best Foods reduced fat mayo
1 romaine lettuce leaf
Directions:
Toast your bread. Prepare your bacon in the microwave while bread is toasting. Smear a teaspoon of mayo on each half. Break bacon pieces in half. Assemble your sandwich, using all remaining ingredients -- bacon, lettuce and tomato. Cut in half. Serve with pickles. Yummmmmm!
Nutritional Info:
Serving Size: 1 HG Guilt-Free 1-2-3 BLT
Calories: 180
Fat: 7g
Sodium: 710mg
Carbs: 24g
Fiber: 6g
Sugar: 1g
Protein: 8.5g
* 3 Points!
Well Miss HG calculated the average amount of points a regular BLT would be, and of course, my guilt was keeping me straight - they're 13 points! But she come up with a replacement for the classic, and reduced the point value to THREE points. PTL!!
HG's 1-2-3 BLT
Ingredients:
2 slices of Wonder Light Bread, Weight Watchers Bread (or another 40 calorie bread)
2 slices Louis Rich Turkey Bacon
2 slices of tomato
2 teaspoons of Hellmann's/Best Foods reduced fat mayo
1 romaine lettuce leaf
Directions:
Toast your bread. Prepare your bacon in the microwave while bread is toasting. Smear a teaspoon of mayo on each half. Break bacon pieces in half. Assemble your sandwich, using all remaining ingredients -- bacon, lettuce and tomato. Cut in half. Serve with pickles. Yummmmmm!
Nutritional Info:
Serving Size: 1 HG Guilt-Free 1-2-3 BLT
Calories: 180
Fat: 7g
Sodium: 710mg
Carbs: 24g
Fiber: 6g
Sugar: 1g
Protein: 8.5g
* 3 Points!
Tuesday, April 04, 2006
I've lost INCHES!!!
Last week I went to the mall before getting the kids, and walked through this new store (new to me) that I found a few trips ago. They had almost *everything* on sale, but it's more pricey than my wallet can afford, but I *love* this stiff. Then I noticed red tags on some of the hangers- and a sign "additional 30% off existing clearance price" something to that effect. I found a beautiful blue dress-suit- with a red tag. The biggest size it seems they carry is a 14, and they had *one* 14 left in those suits. I told myself if it was the Lord's will, that suit would be waiting on me when I got back and I'd fit in it ;o)
I've been in a 16 for some time now. I've been weighing, and the scale has not moved except up two pounds from the 8 I lost in January.
I went back today deciding not to get the manicure Jay and I discussed- I decided I wanted the suit worse than the manicure right now.The suit was there (big sigh), so the moment came- the dressing room. I bit the bullet and tried it on, and it FLOWED onto me! the last time I tried on a 14, I liked to had not gotten the thing over my butt! Woo-Hooo!!
So today, ladies, I bought a $100 - size 14 dress suit for $30.37 :D PTL!!!
I've been in a 16 for some time now. I've been weighing, and the scale has not moved except up two pounds from the 8 I lost in January.
I went back today deciding not to get the manicure Jay and I discussed- I decided I wanted the suit worse than the manicure right now.The suit was there (big sigh), so the moment came- the dressing room. I bit the bullet and tried it on, and it FLOWED onto me! the last time I tried on a 14, I liked to had not gotten the thing over my butt! Woo-Hooo!!
So today, ladies, I bought a $100 - size 14 dress suit for $30.37 :D PTL!!!
Tuesday, March 21, 2006
Like I needed another reason NOT to exercise :p
I thought these were pretty good :)
Walking can add minutes to your life. This enables you at 85 years old to spend an additional 5 months in a nursing home at $5000 per month.
My grandmother started walking five miles a day when she was 60. Now she's 97 years old and we don't know where the hell she is.
The only reason I would take up exercising is so that I could hear heavy breathing again.
I joined a health club last year, spent about 400 bucks. Haven't lost a pound. Apparently you have to go there.
I have to exercise early in the morning before my brain figures out what I'm doing.
I like long walks, especially when they are taken by people who annoy me.
I have flabby thighs, but fortunately my stomach covers them.
The advantage of exercising every day is that you die healthier.
If you are going to try cross-co untry skiing, start with a small country.
And last but not least: I don't exercise because it makes the ice jump right out of my glass.
You could run this over to your friends but why not just e-mail it to them!
Walking can add minutes to your life. This enables you at 85 years old to spend an additional 5 months in a nursing home at $5000 per month.
My grandmother started walking five miles a day when she was 60. Now she's 97 years old and we don't know where the hell she is.
The only reason I would take up exercising is so that I could hear heavy breathing again.
I joined a health club last year, spent about 400 bucks. Haven't lost a pound. Apparently you have to go there.
I have to exercise early in the morning before my brain figures out what I'm doing.
I like long walks, especially when they are taken by people who annoy me.
I have flabby thighs, but fortunately my stomach covers them.
The advantage of exercising every day is that you die healthier.
If you are going to try cross-co untry skiing, start with a small country.
And last but not least: I don't exercise because it makes the ice jump right out of my glass.
You could run this over to your friends but why not just e-mail it to them!
Thursday, March 16, 2006
REC: "Green Minestrone " for St Patty's
I've made this and it's awesome. I used no salt added canned green beans, procuitto, and bagged spinach. Next time I may add some asparagus, too. Be warned: This makes a huge pot that will last a whole weekend, LOL!!
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves
Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves
Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
Tuesday, March 07, 2006
5 Ways to Beat Cold Weather Cravings
from WW RECIPE FOR SUCCESS : MARCH 6, 2006
5 Ways to Beat Cold Weather Cravings
Eat full meals so you'll be less likely to fall prey to mindless snacking.
Get 20% to 30% of your daily calories from monounsaturated fats and omega-3 fatty acids.
Allow yourself to enjoy a few low-calorie treats.
Try getting outside for a walk during the sunniest part of the day.
Be active—it conquers emotional cravings and can help fight mild depression.
5 Ways to Beat Cold Weather Cravings
Eat full meals so you'll be less likely to fall prey to mindless snacking.
Get 20% to 30% of your daily calories from monounsaturated fats and omega-3 fatty acids.
Allow yourself to enjoy a few low-calorie treats.
Try getting outside for a walk during the sunniest part of the day.
Be active—it conquers emotional cravings and can help fight mild depression.
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