Veggie Dip Zero Points

 

DO NOT LIKE THIS AFTER ALL.  NOT THE TASTE I DESIRE FOR VEGGIE DIP.

I found this recipe on Drizzle Me Skinny when I was looking for an alternative to store bought Ranch Dip.  Although it doesn't taste like  ranch dip it is very good with a fresh zesty taste and zero points for a cupful which is much better than 2 points or more for 2 tablespoons.  I just made my first batch of this and will be making more.  I made 3 more batch full of just the spices and herbs and bagged them and threw them in the freezer.  When I make this again in a few days I can just measure out the yogurt and milk and empty a pre-made baggie full of the goodies and mix it up quick. Here is the recipe: 

• 1 cup non fat plain greek yogurt
• 2 Tbsp milk I used almond milk
• 1 tsp dried parsley
• 1 tsp dried chives
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1 tsp pepper
• 1/2 tsp dill weed
• 1/4 tsp paprika

I chilled it for an hour before eating it. Love it.

Weight In and goals

In spite of my attempts to sabotage myself this past week, I lost 0.2 pounds.  I planned well one day and the rest went to shit.  That is honesty!  I was too damn lazy to do anything else.  I will do better this week.  I am willing to do that

At the meeting I saw old friends and really enjoyed myself.  We discussed goals.  One phrase one member shared was, "I can do anything, but what am I willing to do?"  I chose to track all my food that I eat.  I am willing to do that.  I am willing to take food to work at least twice.  That is one more day than last week.  I want to do better then that.

I found the 2 pod casts that were discussed at last Friday's meeting.  I listened to the first podcast of Stop Binging and It's Never Too Late to Lose Weight.  It is a little too soon to give them thumbs ups or downs but I have heard 2 WW members rave about them.

The above are 2 recipes which sound very good and use regular ingredients.  The pancake recipe is the back of the meeting card we got.  WW doesn't have the weekly magazines anymore, they have these cards.

So let's work on having a positive week and let God work thru me.

A new start

I am tired, tired of my bones aching so badly this winter.  It won't get any better I am afraid.  So early this week I took the plunge and rejoined the weight loss battle by enrolling in Weight Watchers again.  I did it on-line and boy have things changed there.  I got excited and am still excited.

Today I went to my first meeting since August 6, 2016.  A funny thing happened.  I weighted 277.4 that day, today I weighted 272.2 which is a 4.8 pound loss from that glum August day.  I took a bit of a delight in that.

I really enjoyed the meeting today.  Dianna, the group leader at the "studio", formerly known as the "meeting" was energetic and funny and quite delightful.  I won't be able to attend on Fridays very often due to work, however I do plan on going on Saturdays or Sundays.

On my way home from my studio gathering (meeting is a no-no word) I stopped and bought some good things on sale like chicken breasts (99¢/lb.), strawberries (1.49/lb.), green bell peppers (89¢ each), turkey kielbasa (2.50) and of course my Diet Pepsi (2.50 per six pack).  I know I need to get more items but this is a start.

I am waiting for my order today from Wal-Mart.  I bought a digital scale, a mini chopper and a George Foreman grill.  I want to set up on cabinet in the kitchen my cooking corner with my WW appliances for ease of access and use.

So with no further adieu, on with this show...

Meeting notes, recipes and Secrets of Thin People

Feed one's self with pleasures other then food!

Ice Cream-From meeting

2 cups frozen fruit
½ cup non fat cottage cheese
2-3 pkgs of zero calorie sweetner
2T milk

Blend until the consistency of ice cream.  2 smart points.



Chicken on Rice-From Nancy's newsletter 

6 servings @ 7 SmartPoints per serving  
1 can Healthy Request cream of mushroom soup
2 cups skim milk
3/4 cup uncooked brown rice
1/2 envelope dry onion soup mix
**optional 4-oz. can of mushroom pieces
30 ounces skinless, boneless uncooked chicken breast, cut into 6 pieces

Heat oven to 350°.  Blend soup and milk, reserve 1/2 cup of mixture.  Add rice; place on bottom of baking dish.  Place chicken on top, pour the reserved mixture over the top.  Bake for 1 hour or until chicken is done.

Easy Cheeseburger Pie-From Nancy's newsletter 

6 servings @ 5 SmartPoints per serving 
8 ounces cooked, 93% ground beef
1/2 cup onion, chopped
1/2 teaspoon salt
1 cup reduced-fat, shredded cheddar cheese
3/4 cup HeartSmart Bisquick baking mix
3/4 cup skim milk
2 large eggs

Heat oven to 350°.  Grease 9” pie plate.  Sauté chopped onion until tender, add cooked ground beef, stir in salt.  Spread in pie plate; sprinkle with cheese.  Stir remaining ingredients until blended.  Pour into top.  Bake 25 minutes or until knife inserted in center comes out clean. 

Notes from www.realsimple.com "The Secrets of Thin People"

People who start out with a sizable soup or salad eat less for the rest of the meal.  It subtracts about 12% of the calories from the meal eaten.

Thin people watch portion sizes such as buying single serving worth of food.

People who keep weight off tend to eat 5 small meals day rather than 3 larger meals.

Thin people put themselves first.

Thin people have thin parents. 30% of being thin is genetics, the rest is environmental.

Thin people don't skip meals. Skipping meals tends to make one ravenous and less likely to control impulses to over eat.

Thin people limit their options.  The more types of foods we have available them more we tend to eat.

Colorado has the highest percentage of people with normal weight.

Thin people don't sit still.

Thin people weigh themselves regularly.

Thin people do not skip breakfast. If one skips meals they tend to make it up later.

Thin people enjoy food. They eat without reproach or guilt.

Thin people practice early intervention.  Thin people tend to limit the quantity or frequency of food when the numbers on the scale creep up.

Thin people do what works. Those that don't gain have com up with effective, specific and personal ways to keep their weight in check.

When good habits are integrated into your life, something shifts.  More than 90% of those who have mastered weight maintenance feel like they are not dieting, it has become a way of life.

Spaghetti with spaghetti squash noodles

My dinner was delicious! I love the spaghetti squash! I don't miss the pasta at all and I figured 29 points for the whole pan of spaghetti and 4 huge servings, 8 points each. There was 19oz of ground turkey and the whole jar of pasta sauce was 10 points. The onion, mushrooms and squash were ZERO. I sprinkled parmesan and some salt on top. 

I think next time I will try to cook out the water in the squash after I scrape it out.  I will throw it in the fry pan with some salt and pepper and maybe a little garlic. 

Recently purchased groceries and ideas for good eats

 

 I hesitated trying any chocolate flavored yogurt, I had this just minutes ago and it is really good.  2 points plus and it was on sale 90¢.

 This product was purchased at Aldi's, I don't have the price.  I have not tried the Priano brand sauces.  I am going to make spaghetti with spaghetti squash rather than pasta.  This product is 2 points per ½ cup and the jar is 6 servings.  That is pretty good point wise.  I will add some mushrooms to it.  I expect it to be very good.

 So I had a brilliant idea for a pounded chicken crust pizza.  Instead of using the grated mozzarella I would use this thin cut mozzarella on top.  It is 1 point per thin slice. The price per package was 3.49  A serving size is 3 slices but 1 point per slice for real cheese is great.

 I was thinking these would be great crumbled up as a crust for a pudding pie. 1 cracker is 2 points and 2 crackers are 3 points.  These were on sale for $2.50.

This was purchased at Aldi's and I don't have the price.  I also have not tried these preserves yet.  1 tablespoonful is 10 calories and 1 point.  2 tablespoonsful is 1 point also.  When you go up to 3 tablespoonsful then the points value increases to 2 points.

HyVee has a very good light whipped topping similar to Cool Whip but it is much cheaper.  This 8 ounce container was $1.38. 1 point per 2 tablespoonsful and increases to 2 points at 3 tablespoonsful. 

This Sugar Free Jello pudding is 2 points per container.  The 4 pack cost $2.28.  I am going to make a mini cream pie with ½ of a graham cracker, pudding and whip topping for 4 points.  Yum.

 

These wraps are 2 points each. They were $3.99 at HyVee.  I am thinking a wonderful pizza could be made with these.  I would toast it in the oven on my pizza stone and the load it with sauce and veggies and one of the slim slices of mozzarella!

I grabbed these thinking about banana pudding. I didn't realize they were reduced fat until I put them in my basket. The box was $3.98.  They are 3 points per 8 cookies, 2 points per 6 cookies and 2 cookies per point.  These also could be crushed up for a cream pie crust.

Another mad idea I had was crushed graham cracker crumbs on top of the pudding instead of a crust. 2.5 tablespoonsful is 2 points.  $3.19 a box.

 





Apple Angel Food Cake, 4 points of yumsters!

Absolutely delicious!  Easy to make and my only criticism would be the apples sink to the bottom.  My husband is tearing it up!

Apple Angel Food Cake

 
1 can of Sugar Free Apple Pie Filling
1 box of Pillsbury Angel Food Cake Mix

Preheat oven to 350°.  Spray the bottom of a 9½"x13" cake pan.  Mix the cake mix and the pie filling together and pour into the prepared pan.  Bake 20-30 minutes until a toothpick inserted into the center comes out clean.

Slice into 12 equal pieces.  Each serving (1/12th) is 4 points.

Peach Cobbler

Peach Cobbler

1 box Betty Crocker Super Moist Yellow Cake mix
2-16 oz packages of frozen peaches
8 oz Diet 7 Up
Cinnamon

Spray the bottom of a 9x13 pan with cooking spray.  Preheat your oven to 350°.  Dump your peaches, still frozen, in the bottom of the pan.  Sprinkle cinnamon over the peaches.  Spread dry cake mix over that and then pour over the top the 7Up. There will be dry spots and that is okay.  Pop in your oven, I let my cook for 1 hour and 20 minutes.

Cut into 12 servings.  3 points each.

This was absolutely delicious!  Orin destroyed it.  I will make it again.  Preparation is easy, baking time long but the results are yummy!  This is a Weight Watcher Girl recipe.

Asian Ground Turkey Stir-Fry

This was very good and I didn't have ground turkey so I cut up chicken breasts.  I thought about serving it with rice but didn't.  I bought the Green Giant Broccoli Slaw mix in a bag.  Next time I will add water chestnuts and mushrooms.  I enjoyed this recipe very much.  I will definitely make this again.  The recipe is from Slender Kitchen and you can follow the link to see the original recipe. 

Asian Ground Turkey Stir-Fry Servings: 4 Serving Size: about 1.5 cups Nutritional Info: 231 calories, 8.7g of fat, 9.8g of carbohydrates, 3.3g of fiber, 28.6g of protein Weight Watchers^® PointsPlus^®: 6 *

1 tbsp. olive oil

1 tbsp. sesame oil

2 cloves of garlic, peeled and minced

2 tbsp. ginger, minced

1 lb 99% lean ground turkey

16 oz. Asian vegetable mix

4 tbsp. low sodium soy sauce

2 tbsp. rice vinegar

 

Heat olive oil and sesame oil over medium high heat. Add the ground turkey, garlic, and ginger. Brown until turkey is fully cooked. Add the vegetables. Cook until vegetables are just tender, about 4-5 minutes. Add the soy sauce and rice vinegar. Cook for 1 minute. Taste and season with additional soy sauce if needed.

My cooking essentials

This is my must have list of panty item:

Splenda Brown Sugar/Splenda Mix
Spelda Baking Sugar/Splenda Mix
Unsweetened apple sauce individual containers
Pureed prunes (baby food)
Sea Salt
Kosher Salt
Red Salt
Minced Garlic
Light Soy Sauce

Brown and Brummel Yogurt Butter Spread
Almond Milk, unsweetened
Mexican Cheese, grated Weight Watcher brand
Greek Yogurt
HyVee Fat Free Cottage Cheese
Egg Beaters

HyVee Salad light dressings, French, 1000 Island
Hellman's Light Mayo

Frozen Vegetables

Smuckers Breakfast Syrup
Hershey's Light Chocolate Sauce
PB2
Honey

Cocoa powder
Oatmeal
Cream of Wheat
Sugar Free Jello mix
Wheat Flour
Rice
Pasta

Balsamic Vinegar
Distilled Vinegar
Apple Cider Vinegar
Ranch Dressing dry mix
Taco dry mix
Chili dry mix
Panko
Reduced Fat Bisquick

Fat Free Refried Beans
Water chestnuts, canned
Bean Spouts, canned
Diced tomatoes, canned
Black beans, canned
Kidney beans, canned
Garbanzo beans, canned
Mandarin Oranges, canned
Mushrooms, canned
Pure Pumpkin, canned
Pineapple, crushed, canned

Reduced Fat Cream of Mushroom Soup
Fat Free Chicken Broth

Weight Watchers Family, Friends and Fun

All Bran Muffins (4SP)

I love this muffins.  They are easy to make and no one off ingredients.  They are dense, moist and delicious.  They freeze well.  This is a recipe from the late 1980's.  I made them then and still make them.  They are my favorite! I have used egg substitute, Splenda brown sugar blend and almond milk.  They still taste great.  They have my mother's seal of approval!

All-Bran Muffins 

2 cups all bran cereal (11sp)

1¼ cup unsweetened almond milk (1sp)

2 egg white substitutes (0sp)
1/3 cup Splenda brown sugar blend (25sp)

½ shredded carrot (0sp)

1 tsp vanilla (0sp)

½ cup unsweetened applesauce (0sp)

1 cup flour (12sp)

2 tsp baking soda (0sp)

1 tsp cinnamon (0sp)

½ tsp salt (0sp)

½ cup raisins-optional (12sp)

Soak cereal in milk for 10 mins. Mix in remaining ingredients. Bake at 400° for 10 mins. Makes 12 muffins with ¼ cup of batter per muffin. 4 SP w/o raisins, 5 SP w/raisins

Hungry Girl Flourless Chocolate Cake

To say I was skeptical is an understatement.  How can a cake, flourless no less, be good?  Well let me tell you this cake is decadent and satisfying and only 3 points per serving!  I really did not think the Truvia was good, my batter was not sweet enough and it had that yucky after taste.  I put in a quarter of a cup of the Splenda Sugar blend and that took care of the problem.  I will use the Splenda Sugar blend in the future.  It is so chocolaty and just sweet enough and 8 servings, 3 points per serving.  I went out and bought a case of canned black beans at Aldi's and plan on making another cake today.  A co-worker loved it and I am thinking this would be perfect for a co-worker who is diabetic.  This is definitely going in my toolbox for my lifetime!  I am in love!

 

Hungry Girl's Flourless Chocolate Cake

 One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.  Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.  Fold in 1 tbsp. chocolate chips.  Spread mixture into the baking pan, and smooth out the top.  Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.  Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
Let cool completely, about 1 hour.  Refrigerate leftovers. (This cake tastes great chilled.)  MAKES 8 SERVINGS HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

 

Skinny Kitchen Breakfast Quiche

 

This breakfast quiche recipe from Skinny Kitchen is delicious!  6 big servings, 3 points each.  I used Egg Beaters and Weight Watchers Shredded Mexican Cheese.  It did freeze pretty well but not sure I am going to do that again.  I bought a package of diced ham to save me steps.  I will definitely make this again.  It would be great for a celebration breakfast.  I took it to work for something different to eat for breakfast.  It was quite filling!

 

Skinny  Kitchen Breakfast Quiche

2 cups frozen hash brown potatoes (not thawed) diced not shredded, see shopping tips
1 cup (4 ounces) lean ham, chopped, see shopping tips
½ cup red sweet pepper, chopped
½ cup onion, chopped
2 eggs, see shopping tips
4 egg whites
⅔ cup from a (10 ¾ oz) can Campbell’s Healthy Request cream of mushroom soup (condensed)
¼ cup fat-free milk
Black pepper, to taste

Ingredients for Topping:
½ cup reduced-fat cheddar cheese, shredded

Instructions
1. Preheat oven to 400 degrees. Coat a 9 x 9 inch baking pan with cooking spray.
2. In a large bowl, mix together the frozen hash browns, ham, red bell peppers and onions. In a medium bowl, whisk together eggs, egg whites, condensed soup, milk and black pepper. Pour over potato mixture and toss to mix. Add mixture to baking pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese and bake an additional 20 minutes until golden brown and cheese is melted.
3. Cut into 6 slices. Using a spatula, carefully remove each slice.
4. This casserole freezes great once baked. I like to wrap into individual servings and store in the freezer. Great for a quick breakfast any day of the week!
Makes 6 servings (each serving, 1 slice)

 



The finest eating establishment anywhere!

I have been keeping out dining room table clean.  I have tried to create a lovely eating atmosphere.  The meals taste so much more lovely with the candles burning and the lovely flowers.  Such a simple idea that makes a big impact.  I don't want to eat out when my experience there cannot possibly match the quiet, lovely scented atmosphere at Chez Lynch.

What is your super power?

Sweet Vinegar Cucumbers

Such an easy and delicious way to serve cucumbers!  Peel and slice your cucumbers and place in a mason jar.  Dissolve ¾ cup of your sugar substitute, I used Splenda sugar blend in 1½ cups of water.  Add 1½ cups of distilled vinegar into your sugar water.  Stir it up and then pour into your mason jar of cukes.  Place in the refrigerator overnight.  I leave it alone for 24 hours at the least.  The longer they marinade the better they taste.  I also flip the jar over about 12 hours in because sometimes they ones at the top are not completely immersed.  You can also put other sliced veggies in like green onions, peppers or cauliflower.  Sweet and sour goodness awaits you! 

Copy Cat Paula Deen Sugar Free Barbeque Sauce

 

Copy Cat Paula Deen Sugar Free Barbeque Sauce

 

¾ cup Heinz reduced sugar Ketchup

½ cup water

½ cup apple cider vinegar

3 T Worchestershire sauce

2 T yellow mustardw

1½ T Colgin Mesquite liquid smoke (must be mesquite)

 

       Combine the above 6 ingredients in a sauce pan and heat over 

       medium.

 

½ t xanthan gum (to thicken)

 

       Once the sauce heats up add and whisk in xanthan gum quickly

       until incorporated.

 

2 t paprika

1 t onion powder

1 t salt

1 t pepper

½ t cayenne pepper

½ t cinnamon

¾ cup sugar equivalent (do not use Truvia)

 

      Add the 6 spices and sugar substitute and stir in thoroughly. 

      Let cool and then pour into a squeeze bottle or mason jar. This
      makes 2 cups of sauce.  2 tablespoonsful of sauce is 10
      calories.  Fat: trace   Protein: 2g   Carbs: trace   Fiber: 2gm

 

This sauce is wonderful.  It is sweet and zingy and has a bit of a kick.  I want no other BBQ sauce in my house now!  I thought it took some one off ingredients but I am going to make this again and again so it is definitely worth the cost to me.  It did not take as long to make as I thought.  I suppose you could use regular ketchup but then the nutritional values would increase.  I bought the Mesquite Liquid Smoke and the Xanthan gum thru Amazon.  I found the Heinz reduced sugar ketchup at my local HyVee.  I used the Slenda sugar blend as my sweetner (pictured below).  My husband and mother gave this a high thumbs up also!  This is definitely a keeper for my recipe box.  This recipe was from the web site "Up Late Anyway."

 

Slow Cooker Baked Beans

 

Slow Cooker Baked Beans

Makes 7 cups
1 medium onion, chopped
1 teaspoon chili powder
1 pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
5 cups water
1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar
Put onion, chili powder, pinto beans, liquid smoke, and water into a 6 quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.
A ½ cup serving is 154 calories, 0.7 g fat, 0.0 g saturated fat, 30.1 g carbohydrates, 8.2 g sugar, 7.5 g protein, 5.5 g fiber, 252 mg sodium, 4 Points+

This recipe came from the Snack Girl web site.  I made a double batch because I knew it was going to be awesome and I wasn't disappointed.  I actually have never had baked beans that did not come out of a can.  This recipe is flavorful and the beans are big and meaty and fill up the tummy well!  I will make these again.  This would be perfect to take to a cookout!  I actually made barbeque chicken also and this was a perfect summertime meal.




Weight Watchers Taco Soup

Weight Watchers Taco Soup

1 pound lean ground beef (at least 93% lean)

1 cup chopped onion (1 medium-size onion)

1 can (14 to 15 ounces) Mexican-style diced tomatoes, undrained

1 can (10 ounces) tomatoes with chiles, undrained

2 cans (14 to 15 ounces each) beans (kidney, pinto, black or chili), rinsed and drained

1 can (11 to 15 ounces) corn, undrained

2 cups water

1 package (1.25 ounces) reduced sodium taco seasoning

1 package (1 ounce) ranch dressing mix

 

Ideal slow cooker size: 4-Quart

Spray a skillet with cooking spray and place it over medium-high heat. Add the ground beef and break it up with a wooden spoon, stirring for about 1 minute. Stir in the onion and continue to cook, stirring often, until the ground beef is brown all over and the onion is soft, about 4 to 5 minutes. Drain the excess fat.

Transfer the browned beef and onions to the slow cooker (or a soup pot). Add the tomatoes, beans, corn, water, taco seasoning, and ranch dressing mix. Cover and cook on LOW for 6 to 8 hours (or simmer over low heat on the stove for 30 minutes to 1 hour.)

Serve with optional garnishes as desired.

Cook's Notes

Nutritional Estimates Per Serving (1-1/3 cups w/o garnishes): 239 calories, 9.2 g fat, 22.9 g carbs, 5.9 g fiber, 16.2 g protein, *6 WW Points Plus (From: http://simple-nourished-living.com/2014/03/weight-watchers-taco-soup-slow-cooker-stove-top/ )

Weight Watchers Taco Soup--6 points each serving--MY REVIEW: This soup was awesome! I served it over rice which added points but my husband loves it this way! It is filling and flavorful and really warms your insides! Definitely going to make this again!