Meals that aren't WW

This week Tim did the meal planning.  Most of the meals aren't from WW but they are still figure friendly or can be with portion control.  Monday is gluten free ravioli with turkey sausage sauce and salad, Tuesday is pork loin roast with potatoes, carrots and onions, Wednesday is BBQ chicken breast with quinoa salad, Thursday is leftovers and Friday is pork and pineapple kabobs.  All of the meals could go either way...if you eat too much then they would be bad...but watching portions and making sure we have enough for more meals is the key.  I always get a little nervous when we do this...but everything looks like it will be both filling and weight friendly!  I do want to make some chocolate chip cookies this week...so I think I will make them and have Tim hide them and ration them out to me.  More walking this week!  I walked to work Wednesday, Thursday and Saturday this week, and then I walked Sunday and Monday...and we walked Friday as well...taking only Tuesday off...I want to keep that up!  Happy Week!

Meal Planning

So last week on Friday, Tim and I sat down and planned our meals for the week (this week).  I made the Pad Thai on Monday, Tim made the Presto Polenta with tomatoes, corn, basil and goat cheese Tuesday, Tim made the Mustard/Rosemary Roast for Wednesday and I will make Fish and Chips Friday.  It works out well, we are able to each to a stint in the kitchen...and we don't have to think about what we are having.  Thursday (today) is a free day...we eat leftovers, etc.  Works out really week.  We LOVE the WW Comfort Classics cookbook and we are cooking our way through it.  I look forward to trying some new things next week...meal planning is just around the corner.

Walking...more!

So...after a few bumps...I am committed to losing weight again.  I started this week with a BANG...I walked Sunday uphill...and then did two walks today, one was 4 miles.  I am also making meals out of my WW cookbooks all week...and hope to keep up the walking all week.  A couple of weeks ago I put on a pair of my corduroys and they were tight...today I put on a pair and they were JUST RIGHT!  So...doing okay!  I made a Pad Thai recipe from my WW book.  It was YUMMY, my only change would be MORE veggies!  That and some fruit (strawberries and pineapple) it was a great dinner.  Now I just need to make it through the hours before bedtime...I can do this!

Another awesome WW recipe - Iceberg Salad!

So, I decided to try another WW recipe to go with our meal this evening.  This was in the HIT THE SPOT cookbook by WW.  It was INCREDIBLE!

Iceberg Wedges with Creamy Blue Cheese Dressing
Serves 4

1/3 cup low-fat buttermilk
1/3 cup fat-free sour cream (I used light)
1/4 cup crumbled blue cheese (I used reduced fat)
2 tbsp lemon juice
1/4 tsp black pepper (I used Mixed up pepper)
1 small head iceberg lettuce
1 cup cherry tomatoes, halved
12 tender watercress sprigs (I didn't use)
2 slices turkey bacon, crisp cooked and crumbled (I used reg bacon)

Combine buttermilk, sour cream, blue cheese, lemon juice and pepper in a blender and puree (you can use an immersion blender or just whisk vigorously!

Cut lettuce into equal parts, chop bacon, half tomatoes, arrange on plate

Serving is 1 lettuce wedge, 1/4 cup tomatoes, 3 watercress sprigs, 1/2 slice bacon and about 1/4 cup of dressing...YUMMY and 2 points (my alterations, 3 points)

ENJOY!  I loved it.  I would recommend making the salad dressing the day before or an hour before for the flavors to meld...and maybe a pinch of garlic salt!

Gluten Free Aebleskivers Happy Birthday Honey!

So, my husband's birthday was yesterday.  I managed to make him a Chocolate Souffle, and yes the recipe was WW!  This morning he requested aebleskivers.  For those of you who aren't familiar, these are also called poffertjes...little dutch pancakes.  They are eaten in Denmark and Holland...and you can find them a few other places as well.  When my husband was first diagnosed with celiac over a year ago, he made some that turned out quite nice...but this year I made the attempt.  I think I need more practice turning them...but all in all they turned out great!  I used a half recipe and the flour blends are from the Gluten Free Baking by the Culinary Institute of America...here is the recipe

2 separated eggs (beat whites until stiff, use yolks in batter)
1 tbsp sugar
1/4 tsp salt
1 tbsp veg oil
1 cup buttermilk (I used the substitution of 1 tbsp vinegar with rest milk to make 1 cup)
1/2 tsp baking powder
1/2 tsp baking soda
1 cup flour (for you that can eat gluten, that works, for those gluten free it was about half flour blend 5 and half flour blend 4)

Combine all of the ingredients except the egg whites...beat those til stiff and then fold into the batter.  The batter will be thinner and bubbly...just a little thinner than pancake batter.  Then heat your pan, you need a special one, and spray with cooking spray, once hot, then fill the holes about 3/4 way...and good luck.  Mine weren't as pretty as I would have liked...maybe using the two sticks to turn wasn't the way to go and a tablespoon or something would have worked better.  You can sprinkle with powdered sugar, top with butter and maple syrup...or if you live close to huckleberries...huckleberry syrup works quite nicely!