Recipe: Mexican-Style Brown Rice Casserole

8 servings, 5 Points Plus a serving

Ingredients:

• Cooking Spray
• 1 1/4 cup salsa
• 1 tsp cumin
• 15 oz can refried beans
• 10 oz can corn kernels
• 4 oz can green chili peppers
• 1 tbsp chili powder
• 10 oz chopped frozen spinach
• 2 tbsp cilantro
• 3 cups brown rice
• 3/4 cup cabot white cheddar cheese 50 % light

Directions:

• Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
• In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
• In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
• Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
• Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

"Mid-30's"

Wow how far I have come. On my 30th birthday, I was depressed after trying to conceive for 3 plus years and wasn't sure if I would ever have children which I so desparately wanted. I was also 140 pounds overweight!

On my 35th birthday, I am 140 pounds lighter have two beautiful kids, and have a whole new life ahead of me. Life is great!

Recipe: Spicy Spaghetti Squash

Ingredients


1 small spaghetti squash, halved and seeded
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 green onions, minced
12 ounces ground white meat turkey
2 cups crushed tomatoes
2 tablespoons red wine
2 teaspoons capers
2 teaspoons minced fresh oregano
2 teaspoons crushed red pepper flakes
2 tablespoons chopped fresh parsley

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.

Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.

Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.

On the eve of Lifetime membership

I wasn't sure how I would feel today. It is sort of a weird feeling actually. I am so happy to have that lifetime key in my possession. I also got an award from Weight Watchers and my leader for hitting 100 pounds. I am also so happy that so many of my Weight Watchers friends were there to witness the key ceremony.

The weird part is I feel this sense of having to be on my game at all times to not disappoint anyone. This is a good thing though. It will keep me honest. I don't want to have to face my friends/family with a failure. Plus, I like being a role model to others. The support I have gotten cannot be measured. I will pay it forward. Just trying to find a way. I am actually excited to go to the gym tomorrow. Who took over my body!

Recipe: Crab Ragoon

This is from my favorite Hungry Girl:) Super simple to make!

PER SERVING (4 "crab rangoonies"): 140 calories, 1.5g fat, 618mg sodium, 20g carbs, 1g fiber, 2g sugars, 9g protein -- PointsPlus™ value 3*
Ingredients:1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss cheese
4 oz. imitation crabmeat, flaked
1 tsp. low-sodium/lite soy sauce
1/2 tsp. chopped garlic
2 scallions, finely chopped
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping
Directions:Preheat oven to 375 degrees.

To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.

Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.

If you like, dip your rangoonies in some sweet & sour sauce or hot mustard!

MAKES 4 SERVINGS

Recipe: Brocolli Cheddar Quiche

This could be a great breakfast or side dish with dinner.

PointsPlus™ Value: 6 (2 servings is 11)
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min

Ingredients
6 oz pie crust, 9-inch, refrigerated
2 tsp olive oil
1/2 cup(s) red onion(s), chopped
1 1/4 cup(s) part-skim ricotta cheese
1 cup(s) low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated Parmesan cheese

Instructions
Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Notes: Not a broccoli fan? Substitute spinach in its place.

Recipe: Black Bean Burger

This is a great, easy recipe that will keep you full for hours!


Ingredients:
2 tsp olive oil
1 stalk celery, chopped (I use mushrooms instead)
1 onion, finely chopped
1 clove garlic minced
1 15 oz can black beans, rinsed and drained
1/4 cup eggbeater
1 tbsp cumin
1/2 cup plain bread crumbs
salt and pepper to taste (I don't use)

Directions
1. preheat oven to 375. Line a large rimmed baking sheet with foil
2. warm oil in a large skillet over medium-high heat. Add celery and onion and cook, stirring often until softened, 3-5 minutes. Add garlic and saute 1 minute more.
3. Pour beans into a large bowl and use a fork or potato masher to mash into a thick paste. Scrape vegetables from skilled into bowl. Stir in egg, cumin, and bread crumbs. Season with salt and pepper. Use your fingers to form into 4 patties (do not overmix). Place patties on baking sheet and bake until firm and set, about 10 minutes on each side.

2 points each burger! You can also grill just don't overcook it.