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.

Dinner: WW Broccoli and Sausage Casserole

I made this and have been eating two portions for dinner. It is totally filling. I might have made it with less bread next time which will cut down the points. There is a ton of bread in it! So good though. Or you can do one portion with salad or something for lunch.

PointsPlus™ Value: 6 (2 servings are 11 points which is a very filling dinner!)
Servings: 8
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy

 

A fabulous go-to entrée for brunch or lunch. Vary the flavors with different types of sausage.

Ingredients

• 12 oz Italian bread, do not use slices; use in loaf form
• 2 clove(s) garlic clove(s), peeled and smashed (or to taste) (medium)
• 1 large red onion(s), cut into thin wedges
• 4 cup(s) broccoli, florets
• 1 tsp olive oil
• 12 oz raw turkey sausage, sweet Italian-variety
• 1/2 cup(s) canned chicken broth
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 spray(s) cooking spray
• 3/4 cup(s) low-fat shredded cheddar cheese, sharp-variety

Instructions

1. Preheat oven to 400ºF.
2. Slice bread in half length-wise; rub insides with garlic clove. Place bread, open-face, on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15 to 20 minutes total. Remove pans from oven and cut bread into 1/2-inch cubes; reduce oven temperature to 350ºF.
3. Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7 to 10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper and red pepper flakes. (Make sure to scrape up any browned bits of food on sides of skillet and stir into mixture.)
4. Coat a 9-inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve.

Yields 1 piece per serving

 

 

 

 

 

 

 

 

 

 

 

Interesting Personal Trainer

I switched gyms for the new year just to mix things up. I got 3 free training sessions with that. The trainer is in the process of losing weight and he has lost about 90 pounds. So I am thinking, he knows what I have been through. Well... I am within the healthy weight range now so I am happy with that. He tries telling me I should lose another 28 pounds to get down to 12% body fat. I need that why?!?!?!? I looked at him and said that is just not happening. I said I am not changing my diet, as I love Weight Watchers. So he needs to help me plan to tone up my body. I actually said I have the rest under control:) It felt good actually! So back again Thursday for part II. Should be interesting! I just don't like when people think their plan is the only that works. I say that anything that works and you keep it off, is success!

Tips I found today for success

For anyone that knows me, I am obsessed with the Hungry Girl series. I met her in Paramus a few months ago and it was a huge thing for me. I find her recipes easy and very yummy. This was the tip she sent out today for successful weight loss. I think it was perfectly said!

1. Set mini goals. If you just set out to lose double-digit pounds by the year's end, it's easy to a) not appreciate and give yourself credit for the little milestones or b) tell yourself you've got plenty of time and slack off. Obviously, neither of these is a good thing. So set a small target -- like dropping 5 pounds by the end of February. This way, you'll keep yourself accountable and have a very realistic goal.


2. Don't get stuck in a food rut. If you really want to stick to an eating plan that'll help you lose weight and keep it off, don't be too rigid with your choices. Fill your diet with a VARIETY of foods so you don't get bored. (Pssst... Keep reading your HG emails for new recipes and food finds!)



3. Have fun with exercise. If you fork over cash for a gym membership every year only to remember that you hate the treadmill and weight lifting, don't do it! Find ways to burn calories that are fun for you. Jump rope, go rock climbing, dance around your living room to bad '80s music... whatever! And definitely don't take on an exercise routine that causes pain or discomfort -- you'll end up ditching it completely (which is what I did for SO many years). 



To sign up for her newsletter - http://www.hungry-girl.com/subscribe

4. Let yourself "cheat" a little... and don't feel bad about it. Everyone strays once in a while. That's life. So splurge when you need to, and enjoy it. Don't feel guilty; live a little! Then just get right back on track.

Slow Cooker: Mojo Chicken

This one is great over some rice. I only used 1/2 cup of rice and it was perfect.

Mojo Chicken

1 lime
1/3 cup frozen orange juice concentrate thawed
3 tablespoons honey
1 1/4 teaspoons ground cumin
1 teaspoon dried oregano crumbled
1/3 to 1/2 teaspoon chipolte chile powder (You can use 1/2 teaspoon of chili powder and smoked paprika instead)
3/4 teaspoon salt
1 sweet onion, quartered and thinly sliced
4 (1/4 pound each) skinless chicken thighs (I used chicken breast)
2 yellow squash, cut 3/4 inch chunks
2 small zucchini, cut into 3/4 inch chunks
1/4 cup chopped fresh cilantro

1. Grate zest from lime; cut lime into 4 wedges
2. Whisk lime zesk, orange juice concentrate, honey, cumin, oregeno, chile powder, and salt in a slow cooker. Stir in onion. Top with chicken, yellow squash, and zucchini. Cover and cook until chicken and veggies are fork-tender, 3-4 hours high or 6-8 hours low.
3. Transfer chicken to platter. Stir cilantro into slow cooker. Pour veggies and sauce over chicken. Serve with lime wedges.

Points Plus: 4
Serving size: 1 chicken thigh or breast with 3/4 cup vegetables and sauce and 1 lime wedge.

Side Dish: Spinach Squares

My mother in law makes very famous spinach squares. I have modified it a bit to fit into Weight Watchers, but the taste is all there!

Spinach Squares
1 cup of flour (I use wheat)
1 cup of skim milk
2 packages of frozen spinach (defrosted and drained)
3/4 cup eggbeaters
8 oz of part skim mozzarella
1 tsp baking powder

Preheat oven to 350 degrees. Mix all ingredients together. I do one of two things, I use a non-stick pan (with some spray butter) and make it into 12 servings or you can do it in muffin tins as 12 separate servings. I prefer this because you don't have to cut and every portion is the same. Just spray each muffin tin with butter. Cook for 35 minutes and then let cool for 45 minutes. Delish as a side dish or even breakfast with a piece of toast.

Points plus is 3 points each.

Slow Cooker: Barley, Beef and Root Vegetable Stew

My grandma used to make a much more fattening version. This one is pretty good if I say so myself!

Barley, Beef and Root Vegetable Stew

• 1/2 pound bottom round steak trimmed and cut into 1/2 inch cubes
• 1 onion, chopped
• 1 cup water
• 4 carrots, quartered lengthwise and cut into 1/2 inch chucks
• 1 celeriac, peeled and cut into 3/4 inch chunks (I did not include because I couldn't find)
• 1 turnip, peeled and cut into 3/4 inch chunks
• 2 parsnips, peeled and cut into 3/4 inch chunks
• 1 14 1/2 ounce can low sodium beef broth
• 1/2 cup pearl barley
• 3 garlic cloves
• 1 tablespoon fresh Thyme or 1 tsp dry
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Spray a large nonstick skillet with spray and put over a medium high heat. Add beef and cook, stirring frequently, until browned, about 4 minutes. Transfer to a 5 or 6 quart slow cooker
2. Add onion to skillet and cook, stirring frequently, until lightly browned about 4 minutes. Add water and cook, scraping up browned bits from the bottom of the pan. Pour onion mix into slow cooker. Stir in carrots, celeriac, parsnips, turnip, broth, barley, garlic, thyme, salt and pepper. Cover and cook until beef and veggies are fork tender, I recommend 6-8 hours on low (will be softer)
3. Serves 4 at 1 1/2 cups each.
4. POINTSPLUS - 5 (I put in the recipe builder)

New Year, new goals

Well, haven't written in quite some time. This year my goal is better planning. Really around food and exercise. I did an excellent job working out last year, but need to be better if I want these flabby parts to finally tone up. Weight wise I got where I want to be, now for the rest. I am also going to do more with posting recipes and tricks that I like. I made 4 different crock pot meals this week and froze them into individual meals to be able to pull out fresh frozen meals at any time. Saves so much time and energy!